| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Japanese |
Soup |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Julienne-cut chicken or diced shrimp; cooked |
| 3 |
|
Water chestnuts; diced |
| 6 |
|
Mushrooms; diced |
| 2 |
|
Scallions; chopped |
| 1 |
tb |
Sherry (or water) |
| 4 |
|
Eggs; beaten |
| 1 |
ts |
Salt |
| 3 |
c |
Beef stock |
| 12 |
|
Spinach or lettuce leaves |
INSTRUCTIONS
Date: Sun, 10 Mar 1996 23:26:36 -0800
From: "sharon@sols.com" <sharon@sols.com>
Recipe By: Adapted from Dr. Atkins' New Diet Cookbook
Note: grams noted in Notes section are for carbohydrate grams only.
Preheat oven to 300 degrees F. (149 degrees C.). Combine chicken or
shrimp, water chestnuts. Divide mixture evenly between 6 oven proof custard
cups. [* see note following recipe.] Beat eggs, salt and stock togethe.
Pour into custard cups. Cover each cup with two spinach or lettuce leaves.
(IMO, spinach adds more flavor.) Place filled custard cups in large pan
with 3 inches of boiling water. Cover entire pan with silver foil (shiny
side to the inside) and bake for 30 mins or until set. (When sharp knife
inserted into custard pulls out clean.)
[*The cookbook actually states "Divide sugar substitutely into 6 custard
cups." Please do not follow those directions in the cookbook. They were
obviously an error!]
Per serving: 52 Calories; 3g Fat (51% calories from fat); 4g Protein; 2g
Carbohydrate; 120mg Cholesterol; 972mg Sodium
NOTES : Total Grams- 5.3; Grams/serving- 0.9
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
LOW CARB
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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