| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Soup |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Pinto beans* |
| 1 |
tb |
Northern beans |
| 1 |
tb |
Lentils |
| 1 |
c |
Beef broth |
| 1 |
tb |
Carrot |
| 1 |
tb |
Hominy |
| 1 |
tb |
Onion; slice |
| 1/2 |
ts |
Green chilies; chopped |
| 1 |
ds |
Garlic powder; oregano, |
|
|
Salt to taste |
|
|
Fresh ground pepper |
INSTRUCTIONS
Date: 27 Apr 96 22:23:24 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
* Makes 1 1/2 cup of soup for ONE, again!!!!! No soup for BERT!!!
Boil beans and lentils in beef broth for 10 minutes, covered. Allow to
stand 1 to 2 hours or overnight. Place softened beans and remaining
ingredients in baking dish. Bake aat 350F for 45 minutes to 1 hour or until
ingredients are tender. Food Exchange per serving: 1 MEAT EXCHANGE + 1
STARCH/BREAD EXCHANGE CAL: 225
Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you
and yours via Nancy O'Brion and her Meal-Master
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LISTSERVER
MM-RECIPES DIGEST V3 #119
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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