| 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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