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echo: intercook
to: ALL
from: GHISLAINE DUMONT
date: 1997-06-19 12:03:00
subject: Recipes Diabetic

 * Crossposted from: [MME] Gourmet
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Buglar Wheat with Raisins and Cinnamon
 Categories: Diabetic, Grains, Side dish, Fruits
      Yield: 6 Servings
 
      1 tb Margarine;
    1/2 c  Onion; chopped
    1/2 c  Celery; chopped
      1 c  Buglar wheat;
      2 c  Chicken broth;
    1/2 ts Garlic; or to taste
    1/4 ts Grd white pepper;
    1/2 c  Raisins;
    1/2 ts Grd cinnamon;
    1/2 ts Salt;
 
  In a nonstick 2-quart pot melt margarine; saute onion and celery until
  tender, stirring often.  Stir in buglur wheat and contine cooking
  until buglar wheat is coated and turns a golden brown. Blend in
  broth, garlic, pepper, and tarragon.  Add raisins, cinnamon, and
  salt, and mix well. Cover and continue cooking 15-17 minutes or until
  all liquid has been absorbed. Serve hot as cereal or as a grain side
  dish.
  
  Food Exchange per servings:  2 STRARCH EXCHANGES CHO: 35g; PRO: 5g,
  FAT: 3g; CAL: 179
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Carrot Zucchini And Potato Shreds
 Categories: Diabetic, Side dish, Vegetables
      Yield: 4 Servings
 
      2    Baking potatoes; peeled
      2 sm Carrots; peeled
      2 md Zucchini;
      2 tb Butter;
           -=OR=-
      2 tb Margarine;
      1 ts Dried basil;
           Salt
           Black Pepper; freshly ground
 
  Grate the potatoes. Rinse with cold water, drain well and pat dry.
  Grate the carrots and zucchini and combine with the potatoes, Melt
  the butter in a large skillet on medium-high heat. When sizzling, add
  the vegetables and saute for 2 minutes. Add the basil, lower the heat
  to medium, cover and simmer for 7 to 10 minutes, or until the
  vegetables are tender. Season with salt and pepper. Source: Fast &
  Fresh by Lucy Waverman Food Exchange per serving: 1 STARCH/BREAD
  EXCHANGE + 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE(YEA! RIGHT! You know
  me by now, CUT BACK ON THE FAT.) (right at this monent I think
  zuccini is a freeby. I am very excited to try this one and SOON)
  
MMMMM
 
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