* Crossposted from: [MME] Gourmet
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Anchovy Yogurt Dressing
 Categories: Diabetic, Dressings, Salads
      Yield: 12 Servings
 
    1/2 c  Plain low-fat yogurt;
      1 tb Salflower;
           -=OR=-
      1 tb Corn oil;
      2 tb White vinegar;
        pn Salt;
    1/8 ts White pepper;
      1 cl Garlic; minced
      2 tb Fresh parsley; chopped
      1 tb Anchovy paste;
        ds Red(cayenne)pepper
 
  Excellent dressing for vegetables, pasta, fish, or salads.
  
  Place all ingedients in a blender and process until smooth.
  Refrigerate to blend flavors; adjust seasoning before serving. Makes
  about 3/4 cup. Food Exchange per serving: FREE; CAL: 21; CHO: 2mg;
  CAR: 1g; PRO: 0g; SOD: 38mg; FAT: 2g;  Makes about 3/4 cup.  12
  servings(1-tb each)
  
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Apple and Carrot Cake
 Categories: Diabetic, Cakes, Snacks, Fruits, Vegetables
      Yield: 16 Slices
 
      2 c  Whole wheat flour;
           -self-rising
    1/2 c  Margarine;
      1 ts Cinnamon;
      1 c  Walnuts; chopped
    2/3 c  Raisins;
      2 c  Dessert apples; peeled cored
           -grated
      1 c  Carrot; grated
           Grated peel of 1 orange
      2 lg Eggs;*
      4 tb Fresh orange juice;
 
  Line the base and grease of a loaf pan with 4 cup capcity. Preheat
  the oven to 350 degrees. Place the flour in a bowl and mix well, then
  cut in the margarine and stir in the cinnamon. Stir in the walnuts,
  raisins, apples and carrot. Add the orange peel, eggs and juice, then
  beat well until thoroughly combined. Spoon the mixture into the
  prepared pan, smooth the top and bake for about 1 1/4 hours, or until
  the cake is well risen and firm to touch.  Turn out on a wire rack.
  
 
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... Sincerely yours Gigi
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