-=> Quoting Dave Drum to Jim Weller <=-

 JW>       Title: Mini Knishes
 JW>   Harriet Roth's Deliciously Healthy Jewish Cooking (350 New
 JW>   Low-Fat, Low Cholesterol, Low Sodium Recipes

 DD> Building that in my head I would quibble with the "Deliciously" part.

Low fat and sodium versions of standard recipes do tend to
compromise on taste. Better to find new dishes and foods that are
naturally low in fat and sodium instead, if one is on a restricted
diet.

For example I have abandoned crackers, pretzels, popcorn and chips
as they all NEED salt.
            
 DD> Kosher deli / sausage and eggs
 DD> "sausage" Turned out to be kosher salami

Back in the delis I went to in Ottawa, salami and eggs were pretty
standard fare as was pastrami or smoked meat and eggs.

If you went for a dairy meal instead, you could have cheese and
smoked fish with your eggs. Cream cheese and lox on a bagel is a
classic.

Liquid red pepper sauce: Be daring and use two whole drops!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Hash with Biscuits
 Categories: Chicken, Chilies, Mushrooms, Biscuits
      Yield: 1 Serving
 
      2 ts Reduced-calorie margarine
      1 ts Cornstarch
    1/4 c  Low-sodium chicken broth
    1/4 c  Skim milk
      2 ts White wine Worcestershire
           -sauce
      1    Drop liquid red pepper sauce
    1/2 c  Thinly sliced mushrooms
    1/2 c  Thinly sliced red bell
           -pepper
      2 oz Diced cooked chicken
           Freshly ground black pepper
           -to taste
      1    Baked buttermilk biscuit,
           -split (3/4 ounce)
           Fresh parsley to garnish
  
  Melt margarine in a medium saucepan over medium-high heat.  With a
  small whisk, stir in cornstarch; continue stirring for 2 to 3
  minutes, until bubbly.
  
  Whisk in broth, milk, Worcestershire sauce, and red pepper sauce;
  cook for about 2 to 3 minutes, stirring constantly, until mixture
  boils and thickens slightly.
  
  Add mushrooms, bell pepper, chicken, and black pepper.  Cook for 3
  minutes until chicken is heated through and the vegetables are
  tender- crisp.  Serve over split biscuit.  Garnish with parsley.
  
  Per Serving: 270 Calories, 11 g Fat; 496 mg Sodium, 21 g Carbs

  [WEIGHT WATCHERS MAGAZINE; Jan 1990]
  
  Posted by Fred Peters
 
MMMMM

Cheers

Jim


... Preserve endangered animals. Make panda jam.

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