Other recipes in this category
  • Corn Dumplings
    This recipe came from my great-grandmother. Boiling water
  • 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.
  • Cabbage With Tomatoes
    2 med. onions sliced
    Artificial sweetener to equal 1 tbsp.
    sugar
    1 med. cabbage shredded
    1 tsp. salt
    1/2 tsp. caraway seeds
    1 to 2 tbsp. vinegar
    1/2 c. water
    3 lg. tomatoes peeled and chopped
    1 tbsp. flour
    Bouillon
    In deep saucepan saute onions in small amount of bouillon. Saute until soft and golden. Sprinkle with sugar. Add cabbage salt caraway vinegar and water. Simmer covered over low heat for 30 minutes. Add tomatoes and simmer covered for 15 minutes more. Mix flour with 2 to 3 tablespoons of pan liquid. Make a smooth paste. Stir into cabbage. Cook uncovered stirring constantly until mixture thickens.
  • Spaghetti
    12 oz. tomato juice
    1 lg. can mushrooms stems and pieces
    Salt to taste
    Garlic to taste
    Oregano to taste
    Dehydrated onion flakes
    1 lg. green pepper diced
    2 cans bean sprouts
    Cook all ingredients in covered saucepan. Cook until mixture thickens. Add bean sprouts simmer 10 minutes. Tastes better warmed over the second day.
  • Diabetic Fruit Bars
    1 c. chopped dates
    1/2 c. chopped prunes
    1/2 c. raisins
    1 c. water
    Boil 5 minutes and add 1 stick oleo. Let cool. Add 1 tsp. vanilla 1 c. flour 1 tsp. soda 1/2 c. nuts Bake for 25 minutes at 350 degrees in a 9x13 Pyrex dish.