INGREDIENTS

INSTRUCTIONS

In a medium bowl, combine potatoes, celery, and 2 teaspoons parsley flakes.
Set aside. In a large skillet sprayed with butter-flavored cooking spray,
saute onion until just tender, about 5 minutes. Add bacon bits and continue
cooking 1 minute, stirring often. In a covered jar, combine water, flour,
vinegar, Sugar Twin, remaining 1/2 tsp parsley flakes, and mustard. Shake
well to combine. Stir flour mixture into onion mixture. Continue cooking,
stirring often, until mixture thickens, about 3 minutes. Remove from heat.
Pour hot sauce mixture over potatoes. Mix gently to combine. Serve warm or
cold.
Nutritional info: 1 serving=116 calories, 1 gm fat, 3 gm protein, 24 gm
carbohydrate, 270 mg sodium, 1 gm fiber. Diabetic exchanges: 1-1/2 starch.
I found this recipe recently in Joanna Lund's _The Diabetic's Healthy
Exchanges_ and was very pleased when I tried it. Don't let the idea that it
comes from a diabetic recipe book scare you. It tastes great and the
substitutes don't give it an inferior taste, you can be sure, or I wouldn't
recommend it. The only thing you might want to add is a little salt and
basil.
HONEYBABE@prodigy.net <Mary Ann Young>
Posted to TNT Recipes Digest by HONEYBABE@prodigy.net (Mary Ann Young) on
Mar 19, 1998

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