French Potato Pancakes RecipeWritten by Debbie
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1/4 of potato mixture into skillet; spread slightly. Cook 4-5 min without stirring until bottom is brown. Flip pancake and cook other side for 3-4 minutes or until brown and thoroughly cooked. 3. Slide pancake onto serving platter and keep warm. Repeat with remaining oil and mixture. Garnish with additional parsley and green onion if desired. Per serving: 1 starch 1 lean meat. Calories per serving: 210 Source: Pillsbury Fast and Healthy Magazine Nov/Dec 1993 Typed for you by: Linda Fields Cyberealm BBS Watertown NY 315-786-1120
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| | Almost Pasta Primavera RecipeWritten by Debbie
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to keep warm; set aside. Saute garlic in margarine in a small saucepan; remove from heat. Add milk cheese buter flavoring and seasonings to saucepan. Cook over low heat stirring constantly until mixture is hot (do not boil). Spoon cheese mixture over vegetable mixture tossing gently. Food Exchanges per serving: 1 food exchange + some free vegetables 1/2 high-fat meat + 1/2 fat exchanges.... {I found this on cooking echo it sounded sooo good! It may be worth trying out as soon as I can convience "Bert" that squash is good for you and yours.;-) which is reason why I put it in my diabetic recipes file} Yields 6 servings (about 77 calories 4.5 grams protein 2.5 grams fat 10.3 grams carbohydrate 7 milligrams cholesterol 171 milligrams sodium and 331 milligrams potassium per serving). Source: "Southern Living: 1986 Annual Recipes" Oxmoor House 1986. Shared by: June Hoffman 7/93
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