| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauce |
7 |
Servings |
INGREDIENTS
| 1 |
cn |
(16-oz) whole tomatoes |
| 1 |
sm |
Green pepper; chopped |
| 1/3 |
c |
Mild onion; chopped |
| 3 |
tb |
Green onion; chopped |
| 1 |
cn |
(4-oz) green chilies; diced, rinsed and drained |
| 3 |
tb |
Cilantro; freshly chopped |
| 1/2 |
|
Clove garlic; minced |
INSTRUCTIONS
Date: 27 Apr 96 22:30:23 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
Puree tomatoes with their juice in a blender or food processor. Combine
other ingredients and stir into tomatoes. (Chill in refrigerator up to 5
days.) Yield: 7 servings, 2-1/3 cups
One Serving = 1/3 cup Calories: 21 Protein: < 1 g Fat: < 1 g Carbohydrate:
5 g Fiber: 0.9 g Cholesterol: 0 mg Sodium: 314 mg Potassium: 192 mg.
Exchange: 1 Vegetable
Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D. Shared by: Norman R.
Brown
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