Other recipes in this category
  • Sugarless Prune Cake
    1 c. raisins
    1 c. prunes
    1 c. dates chopped
    2 c. water
    2 sticks oleo
    2 tsp. vanilla
    2 c. flour
    1 tsp. salt
    1 tsp. cinnamon
    2 tsp. soda
    4 eggs
    1 c. chopped nuts
    Boil fruits and water 5 minutes. Add oleo set aside to cool. Beat 4 eggs. Add vanilla flour sifted with salt soda and cinnamon then fruit mixture and nuts. Mix well. Grease and flour a horn pan pour in batter. Bake at 350 degrees until a toothpick comes clean. Note May be baked in several small foil loaf pans cooled and frozen.
  • Lemon Sauce
    2 c. water
    2 tbsp. cornstarch
    1/8 tsp. salt
    Grated rind of 1 lemon
    2 tbsp. margarine
    2 tbsp. lemon juice
    1 drop yellow food coloring
    8 (1 gram) pkg. Equal
    Combine water cornstarch and salt. Stir until smooth in a small saucepan. Cook and stir over medium heat until thickened and clear then continue to simmer stirring constantly for another 2 minutes. Remove from heat and add remaining ingredients to sauce stir lightly to mix well. Serve warm over cake or pudding. 1/4 cup per serving. 38 calories 3 grams cholesterol nege grams protein 3 milligrams fat 68 milligrams NA. 1/2 fat 1/2 vegetable exchanges.
  • Country Style Chili
    1 lb. ground beef
    3/4 c. chopped onion
    1 (16 oz.) can kidney beans
    1 pt. canned tomatoes (2 c.)
    1 (8 oz.) can tomato sauce
    1 (4 oz.) can mushrooms stems and
    pieces
    1 1/2 c. frozen mixed vegetables
    1 tsp. chili powder
    1 tsp. salt
    1/4 tsp. paprika
    1 1/4 c. cayenne pepper
    Brown ground beef with fat drain. Add kidney beans canned tomatoes tomato sauce salt chili powder paprika and cayenne pepper. Simmer 1/2 hour. While simmering cook frozen mixed vegetables according to directions. Add mushrooms and cooked vegetables to chili and simmer for an additional 1/2 hour. Yields 6 servings. Exchanges 1 starch 1 bread 2 lean meat and 2 vegetables calories 246 carbohydrates 24 gm protein 23 gm fat 7 gm.
  • Broccoli & Cheese Potatoes
    2 baked potatoes
    2 tsp. margarine
    2 tsp. cornstarch
    1/2 c. skim milk
    1/8 tsp. dry mustard
    4 oz. cheddar cheese grated
    2 c. cooked broccoli
    Bake potatoes until done. Cook broccoli in salt water until tender. Melt margarine in saucepan. Add cornstarch milk and dry mustard cook until thick. Then stir in cheese until it melts. Stir in broccoli. Split potatoes and top with broccoli mixture. Yields 4 servings. Exchanges 1 serving = 1 vegetable 1 high fat meat 1 1/4 bread and 1/2 fat. Calories = 241 per serving. Fat = 11.5 grams. Protein = 12.5 grams. Carbohydrate = 24 grams.
  • Microwave Bran Muffins
    1 c. bran
    1 c. buttermilk
    1 banana mashed well
    1 egg
    1/4 c. oil
    1/4 c. honey
    1 c. whole wheat flour
    1 tsp. baking soda
    Pinch of salt
    2 tbsp. margarine
    2 tbsp. honey
    Mix first 9 ingredients together. Place in microwave muffin pan. Microwave 3 1/2 minutes. Mix last 2 ingredients together. Spoon on each muffin and return to microwave for 1 minute. Makes 12.