DIABETIC RECIPE - 782
EGG
SALAD
3 hard boiled eggs
3 oz. cottage cheese
1 tsp. mustard
1 tbsp. chopped onion
1 tbsp. dill cubes
Crazy salt
Pepper
Finely chopped celery
Finely chop eggs.
Mix all together.
Makes lunch for two.
Good on sandwich with tomato.
Vary seasoning to suit your taste.
DIABETIC RECIPE - 783
FRUIT 'N
BREAD
PUDDING
3 slices enriched white bread
1 1/2 med. bananas, peeled and sliced
1/2 c. sliced peaches with juice
1/2 c. cranberries
1/2 c. brown sugar replacement
1/2 tsp. ground cinnamon
1/3 c. water
1/2 tsp. banana extract
1/2 tsp. brandy extract
Grated nutmeg (optional)
On baking sheet toast bread at 325 degrees until dry.
Cut toast into cubes. Combine toast cubes and fruits.
Dissolve brown sugar and cinnamon in water. Add extracts.
Pour over fruit mixture, turn with spatula until well coated. Let
stand 5 minutes.
Turn again, scraping down sides of bowl.
Place mixture in
onequart size ovenproof casserole.
Bake uncovered for 30 minutes.
Serve warm
with dusting of grated nutmeg.
Makes 3 servings.
DIABETIC RECIPE - 784
FRUITED
CHICKEN
SALAD
3 oz. blended cottage cheese
2 tbsp. skim milk
1 tbsp. cider vinegar
2 tsp. grated onion
1 tsp. salt
1 med. green pear, cubed
1 med. apple, cubed
1 c. chopped celery
Lettuce leaves
Mix celery, apple, pear, chicken, and salt until smooth.
Add onion, vinegar, milk, and cheese and toss.
Serve on lettuce leaves.
Makes 3 sandwiches.
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