DIABETIC RECIPE - 795
MEXICAN
SUPPER
8 oz. ground veal
1/3 c. chopped green pepper
1/4 head cabbage
1/2 c. onion
1 c. tomato juice
Salt & pepper to taste
1 tsp. chili powder
Fry veal and green pepper in skillet.
In blender, blend cabbage and onion. Drain cabbage mixture.
In saucepan, put tomato juice, cabbage and veal
mixtures.
Add salt and pepper to taste.
Add chili powder.
Cook until cabbage is done.
DIABETIC RECIPE - 796
MOCK
FRUIT
CAKE
1/3 c. instant nonfat milk
1/4 c. chilled orange juice
1/2 apple, cored and chopped
3/4 c. red currants
2 tsp. lemon juice
1/4 tsp. cinnamon
1/8 tsp. maple extract
1/8 tsp. vanilla
Artificial sweetener to equal 6 tsp.
sugar
2 oz. bread, toasted and grated
Preheat oven to 350 degrees.
Combine milk and orange juice in large bowl. Whip until stiff by hand or mixer.
Fold in remaining ingredients.
Line loaf
pan with wax paper.
Pour ingredients into pan and bake 1 hour.
Remove and cool thoroughly.
Divide in half.
DIABETIC RECIPE - 797
NEXTDAY
TURKEY
AND
RICE
1 egg, slightly beaten
1/2 c. cooked, enriched rice
2 oz. cooked turkey
1/2 med. green pepper, chopped
1 oz. onion, chopped
3/4 tsp. monosodium glutamate
(optional)
1/4 tsp. soy sauce
Pinch garlic salt
Cook egg in nonstick skillet over medium heat.
Cook until cooked throughout. Cut in bitesize pieces.
Add all remaining ingredients; mix well.
Cook until heated throughout.
Makes 1 serving.
|