| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Diabetic, Sent to lyn, Sent to rec |
3 |
Servings |
INGREDIENTS
| 1 |
|
Hard-cooked egg; chopped |
| 1 |
cn |
Light tuna in spring water; drained and flaked, (3 ounces) |
| 1/4 |
c |
Chopped celery |
| 1/4 |
c |
Chopped sweet pickles |
| 3 |
tb |
Light mayonnaise |
| 2 |
ts |
Prepared mustard |
INSTRUCTIONS
Combine all of the ingredients in a small bowl and mix well. Spoon into
tomatoes, use as a sandwich filling or serve with crackers. Yield: 3
servings (1 1/4 cups)
Exchanges: 1-1/2 Meat, 1 Vegetable Nutritional Information Serving Size:
1/3 recipe Carbohyrdrate: 7 gm Calories: 129 Protein: 11 gm Sodium: 396 mg
Fat: 6 gm Cholesterol: 86 mg
"EGGS-CELLENT" TIPS. Crack cooked shells slightly. Let stand in cold water
5 minutes and then peel. If you dip a knife in water before slicing
hard-cooked eggs, the eggs won't crumble. To prevent dark surfaces on yolks
of hard-cooked eggs, immediately run cold water over the cooked eggs or
place them in Ice water until completely cooled. Hard-cooked eggs can be
stored in the refrigerator for up to 1 week.
Recipe by: TOH Down Home Diabetic Cookbook (Daisy Brocato)
Posted to recipelu-digest Volume 01 Number 327 by Dianne Waller
(dwaller@frontier.gulf.net) <dwaller@frontier.gulf.net> on Nov 29, 1997
A Message from our Provider:
“God Himself does not propose to judge a man until he is dead. So why should you?”