Other recipes in this category
  • Gingerbread
    1 c. unsifted flour
    1/2 tsp. baking soda
    1/4 tsp. salt
    1/2 tsp. cinnamon
    1/2 tsp. ginger
    3 tbsp. butter
    1 egg
    1/2 c. molasses
    6 tbsp. boiling water
    Combine flour soda salt cinnamon and ginger mixing well set aside. Cream butter until fluffy add egg and molasses blending well. Add dry ingredients alternately with water. Turn into greased 8 inch baking pan. Bake in 325 degree oven for about 25 minutes or until done. Makes 12 servings. Total calories 1 225. 102 calories per serving.
  • Pineapple Cole Slaw
    12 c. shredded cabbage (about 3 lbs.)
    1 c. miniature marshmallows
    2 lg. (20 oz.) cans prechilled* juice
    pack pineapple tidbits drained
    Toss withDRESSING
    1/4 c. reserved pineapple juice
    Artificial sweetener = 1/4 c. sugar
    1 1/2 c. lite Miracle Whip
    Whirl in blender. Mix with slaw. Just before serving add 2 split and sliced bananas. The slices may be placed in enough pineapple juice to cover to prevent them from turning brown until ready to use. 1 serving = 3/4 cup 1 veg 3/4 fat 1 fruit exch. About 105 cal.
  • Carrot Cake
    Margarine and flour for pan
    1 1/2 c. all-purpose flour
    1/4 c. whole wheat flour
    1 tsp. baking powder
    1/2 tsp. baking soda
    1/2 tsp. ground cinnamon
    1/2 tsp. ground ginger
    1/4 tsp. salt
    1/2 c. vegetable oil
    6 tbsp. sugar
    2 eggs
    1/4 c. unsweetened pineapple juice
    concentrate
    1 tsp. vanilla extract
    1 c. shredded carrots
    1/2 c. golden raisins
    1/2 c. unsweetened crushed
    pineapple drained
    Preheat oven to 350 degrees. Grease and flour a 9 x 5 x 3 inch loaf pan. In bowl toss flours baking powder baking soda cinnamon ginger and salt. In a second bowl stir oil sugar eggs pineapple juice and vanilla. Stir liquid into dry ingredients until smooth. Stir carrots raisins and pineapple. Scrape into prepared pan. Bake for 35 to 40 minutes until a pick inserted in the center of the cake comes out clean. Cool in pan on a rack for 1 hour. Unmold cake and ice with Cream Cheese Frosting. Cut into 1/2 inch slices to serve. Serves 18. Per serving 142 calories 19 gm carbohydrates 2 gm protein 7 gm fat 87 mg sodium. Exchanges 1 starch 1 fat. Cholesterol 30 mg per serving.
  • Fruited Chicken Salad
    3 oz. blended cottage cheese
    2 tbsp. skim milk
    1 tbsp. cider vinegar
    2 tsp. grated onion
    1 tsp. salt
    1 med. green pear cubed
    1 med. apple cubed
    1 c. chopped celery
    Lettuce leaves
    Mix celery apple pear chicken and salt until smooth. Add onion vinegar milk and cheese and toss. Serve on lettuce leaves. Makes 3 sandwiches.
  • Chocolate Sauce
    3 tbsp. cocoa
    4 tsp. cornstarch
    1/3 c. instant dry milk
    10 (1 gram) pkg. Equal
    1/8 tsp. salt
    1 tbsp. margarine
    2 tsp. vanilla
    Stir cocoa cornstarch dry milk and salt to blend in a small saucepan. Stir water into dry mixture until smooth. Add margarine and cook and stir over low heat. Bring to a boil and simmer for 2 minutes stirring constantly. Remove from heat. Add vanilla and sweetener to sauce. Stir lightly to mix. Pour into a glass jar and refrigerate until used. Return to room temperature before serving over ice cream or it may be heated gain to serve over cake or pudding. 2 tablespoons per serving. Calories 31 cholesterol 3 grams protein 1 gram fat 2 grams NA 52 milligrams. Food exchanges per serving 1/2 vegetable. Low sodium diets - omit salt.