Diabetic, Chocolate, Side dishes, Soups/stews, Crockpot
4
– 5 folks
INGREDIENTS
1/2
c
+ 1 tb sugar;* sugar sub may be used!
5
tb
Flour;
2
tb
Cocoa;
4
c
Milk;
(of course, we use low-fat)
3
Slices bread;8
1/4
c
Stick butter; =OR=-
1/4
c
Margarine;*
INSTRUCTIONS
Combine sugar, flour and cocoa. Put under broiler and brown, stirring
frequently. Add a little milk until cramy. Heat the remainder of the
milk to boiling point. Slowly add a little until creamy. Heat the
remainder of the milk to boiling point. Slowly add the cold milk mix,
bring again to boiling point. Add vanilla and salt to taste (about
1/2 teaspoon vanilla and dash of salt). Cube the bread and fry
golden brown in the butter. Add the toasted bread at serving time.
Note: This is what you fix for your kids (even us big kids) on a cold
winter's day. They (and we) love it for lunch.
(If the substitutions are made)
Food Exchange per serving: 1 LOW-FAT MILK EXCHANGES + 1 STARCH/BREAD
EXCHANGE + 1 FAT EXCHANGE
Source: The Ranch House Cookbook: Officers' Wives' Club Camp
Pendleton, Califorina
Brought to you and yours via Nancy O'Brion and her Meal-Master
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
A Message from our Provider:
“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”
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