| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
American |
Diabetic |
4 |
Servings |
INGREDIENTS
| 2 |
md |
Potatoes; peeled and cut into 1/2-inch cubes |
| 1 |
|
Hard-cooked egg; sliced |
| 1/4 |
c |
Chopped celery |
| 1/4 |
c |
Chopped bell pepper |
| 1/4 |
c |
Chopped onion |
| 2 |
tb |
Chopped pimento |
| 1 |
tb |
Mustard |
| 4 |
tb |
Lite mayonnaise |
INSTRUCTIONS
Cook the potatoes in boiling water for 8 to 10 minutes until tender but
still firm (be careful not to overcook!). Drain and cool. Mix all
ingredients together and chill before serving.
Exchanges: Fat Exchange -- 1 Starch Exchange -- 1 Calories -- 133 Calories
from Fat -- 55 Total Fat -- 6g Saturated Fat -- 1g Cholesterol -- 59mg
Sodium -- 183mg Carbohydrate -- 15g Dietary Fiber -- 2g Sugars -- 3g
Protein -- 3g
Notes: Recipe for Monday, 4/13/98
Do you have a basket of decorated Easter eggs sitting on your kitchen
counter? Why not put these hard-boiled beauties to good use in one of this
week's healthy recipes. Today's recipe is from the cookbook Southern-Style
Diabetic Cooking.
N: Serving size: 1/2 cup. For a nice change of pace, try making potato
salad with other root vegetables, such as turnips or rutabagas.
You can order a copy of this and many other cookbooks from our online
bookstore or call 1-800-ADA-ORDER (1-800-232-6733).
Copyright © 1998 American Diabetes Association
MC Formatted using MC Buster 2.0d & SNT by Barb at Possum Kingdom on
4/13/98
Notes: Serving size: 1/2 cup. For a nice change of pace, try making potato
salad with other root vegetables, such as turnips or rutabagas.
Recipe by: http://www.diabetes.org/recipes
Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Apr 13,
1998
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”