Beat egg; add vinegar, Sweet 'N Low and salt.
Cook until thick (about 1 to 2 minutes). Cool.
Add milk.
Pour over chopped cabbage.
inutes. Season to taste with salt if desired.
Serve hot
br>Add cheese, add additional salt (if desired) and pepper.
br>(do not use low-fat or low-salt soup. You need the
Place bread and cheese in greased 5 x 10-inch baking dish. Pour eggs and milk over.
Soak 2 to 4 hours.
Bake at 350\u00b0 for 20 to 25 minutes.
Serves 2 to 3.
In a large saucepan, cook the onion and green pepper in 1/2 cup of water until tender.
Add beans, tomato paste and tomatoes. Stir in chili powder, salt (if desired), pepper, browned turkey and remaining water; bring to a boil.
Reduce heat, cover and simmer for 20 minutes.
f the flour, the sugar, salt, oil, and yeast in large
In a large saucepan, cook onion and green pepper in 1/2 cup water until tender.
Add beans, tomato paste and tomatoes.
Stir in chili powder (salt, if desired), pepper and remaining water. Bring to a boil.
Reduce heat; cover and simmer for 20 minutes. Makes 7 servings (11 grams protein; 1 gram fat and 0 cholesterol).
Mix together cream cheese and garlic powder.
Spread on 10, 11 or 12-inch plate.
Spread cocktail sauce with onion in it evenly over cream cheese.
Put crabmeat on top (sprinkle).
Use low salt Club crackers to dip.
This spread looks like a pizza!
In a large saucepan, cook onion and green pepper in half cup water until tender.
Add beans, tomato paste and tomatoes. Stir in chili powder, salt (if desired), pepper and remaining water; bring to a boil.
Reduce heat, cover and simmer for 20 minutes.
Yields 7 servings.
Diabetic exchanges:
One 1 cup serving prepared without added salt equals 2 starch and 1 1/2 vegetables.
arlic powder, mrs dash, cilantro, salt substitute and pepper evenly over
small sauce pan over low heat slowly heat all remaining
In a heavy 6 qt.
Dutch oven, place potatoes which have been diced into 1 inch pieces, diced onion and salt.
Pour water into the pan until the vegetables are covered.
Boil until potatoes can be pierced with a fork.
Add the cans of corn with the liquid; stir.
Add the evaporated milk and skim milk, stir.
Add the diced deli ham; heat thoroughly.
Season to taste with pepper and paprika.
Heat olive oil in a large skillet.
Add zucchini, onion, garlic, and green pepper.
Saute ten minutes until softened.
Transfer to a sauce pan and add tomatoes, chili powder, cumin, oregano, parsley, and pepper.
Cook over low uncovered for 10 minutes.
Stir in the beans and cook over low for 10 minutes more.
Check and fix your seasonings and serve.
In a large, nonstick skillet, heat the oil over medium heat. Add the broccoli, green peppers and garlic.
Cook the vegetables, stirring frequently until they are crisp-tender (3 to 4 minutes). Stir in stewed tomatoes, artichokes, peppers, sun-dried tomatoes, capers, basil, oregano and red pepper flakes.
Bring to a boil over medium heat.
Reduce heat to low.
Partially cover and simmer until sauce thickens slightly (20 to 25 minutes).
Toss the vegetable sauce with the hot vermicelli and serve.
Serves 6.
Place all ingredients in Instant Pot. Put on Manual, high pressure for 25 minutes. Use natural release. Or cook in crockpot on low for 6 hours.
Garnish with optional items. I personally use green onions, chives, and a little more salsa.
he lid, turn heat to low and slowly caramelize the onions
Remove stems from mushrooms; mince stems.
Saute stems in 2 tablespoons butter until brown.
Drain crabmeat and remove filament.
In a bowl, add crabmeat to mushroom stems.
Add bread crumbs, garlic, oregano, cheese, potassium (or salt) and pepper. Mix well; set aside.
Heat remaining butter in skillet; add mushroom caps and stir gently until tender.
Drain well. Stuff mushroom caps with crabmeat mixture.
Broil 1 to 2 minutes until bubbly.
ou have extra for other recipes. See this thread for tips
asta. Add 1 tsp of salt for each quart of water