| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Fruits | American | Diabetic | 4 | Servings |
INGREDIENTS
| 3 | md | Red potatoes; scrubbed, quartered, and unpeeled |
| 1 | Hard-cooked egg; finely chopped | |
| 1/4 | ts | Salt |
| Fresh ground pepper | ||
| 1 | ts | Minced fresh dill or 1/2 tsp dried dill |
| 1/4 | c | Reduced-fat sour cream |
| 1 | Fruit serving 1 Fat serving |
INSTRUCTIONS
Here are some diabetic recipes I received from another site: You can go to the Ural listed as the source and find out anything you need to know at this site. I hope this helps some of you. I have just been diagnosed as a diabetic and the recipes at this site have helped me make some of the needed adjustments. http://www.diabetes.org/ada/rcptoday.html Boil potatoes for about 20 minutes, until tender yet firm. Drain potatoes and cut into cubes when cool enough to handle. Peel if desired. Toss potatoes with remaining ingredients. Chill for 1 hour. 4 servings/Serving size: 1/2 cup 2 Starch servings 2 Meat or Meat Substitute servings 0-1 Vegetable serving Copyright © 1998 American Diabetes Association Posted to JEWISH-FOOD digest by BUBBEG@aol.com on Jun 19, 1998, converted by MM_Buster v2.0l.
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