| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 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
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