DIABETIC RECIPE - 816
SPAGHETTI
12 oz. tomato juice
1 lg. can mushrooms, stems and pieces
Salt to taste Garlic to taste Oregano to taste
Dehydrated onion flakes
1 lg. green pepper, diced
2 cans bean sprouts
Cook all ingredients in covered saucepan.
Cook until mixture thickens.
Add bean sprouts; simmer 10 minutes.
Tastes better warmed over the second day.
DIABETIC RECIPE - 817
SPANISH
STRING
BEANS
1 sm. jar pimento
1/4 tsp. onion flakes
2 tbsp. skim milk solids
1/2 c. chicken bouillon
1 (9 oz.) pkg. frozen French style
green beans
Simmer pimentos, onion flakes and skim milk.
Simmer in chicken bouillon for
10 minutes.
Add frozen beans, cover and cook until beans are done.
Do not over cook beans.
DIABETIC RECIPE - 818
SPICY
APPLE
TWIST
1 sm. apple
2 thin slices white bread
Cinnamon and Sweet'N Low mixture
Peal, core and cut apple in quarters.
Roll bread very thin.
Cut off crusts. Sprinkle bread with cinnamon and Sweet'N Low mixture.
Cut each slice of bread
in 4 strips.
Put 2 strips together with a little water.
Now form 2 strips. Wrap brad around apple slice.
Sprinkle generously with cinnamon and Sweet'N Low.
Place in Pam sprayed pan.
Bake at 450 degrees for 10 to 15 minutes.
DIABETIC RECIPE - 819
SQUASH
PICKLES
2 lb. squash
4 lg. onions
1/4 c. salt
2 c. vinegar
1 tsp. celery seed
1 tsp. turmeric
1 tsp. mustard seed
Diet sweetener to equal 2 cups sugar
Cover squash and onions and salt with cold water.
Let set 2 hours.
Drain.
Mix all ingredients together and let set 2 hours longer.
Bring to a boil for 5
minutes and pack in hot jars.
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