| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Diabetic, Dressings, Breads/bm, Low-fat/cal | 8 | Servings | |
INGREDIENTS
| 3 | c | Crumbled cornbread; |
| 1 | c | Bread crumbs; |
| 2 | c | Fat-free chicken broth; |
| 1 | c | Celery; finely chopped |
| 3/4 | c | Onion; finely chopped |
| 2 | Egg whites; | |
| 1/2 | ts | Salt; |
| 1/2 | ts | Pepper; |
| 1/2 | ts | Poultry seasoning;(or sage) |
INSTRUCTIONS
1. Combine all ingredients in mixing bowl; mix well. 2. Turn into nonstick baking dish. 3. Bake at 350 F for 45 min. or until light brown and "set". 3/4 cup serving 1 bread exchange, 1/2 fat Source: Cookbook for Diabetics & their families, U of Alabama 1984 Shared but not tested by Elizabeth Rodier Oct 93 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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