Baked Stuffed Potatoes Recipe

Yield: 1 servings

3		Potato
1	tablespoon	Cream
1	tablespoon	Milk
1/8	teaspoon	Pepper
1	tablespoon	Butter
		*or:
½	teaspoon	Salt
1		Egg white, stiffly beaten
Bake large potatoes at 450-F about 40 minutes or until soft. Remove from oven and cut in half lengthwise and scoop out inside. Mash, adding the butter, salt, pepper and cream. Mix well. Fold in the stiffly beaten egg white and blend. Refill potato shells, return to the oven to brown about 10 minutes at 450-F. ----- Recipe via Meal-Master (tm) v8.05 Title: Szechuan Bean Curd(tofu) Categories: 1 dish, Asian, China, Vegetables, Diabetic Yield: 4 servings 4 oz 85% lean ground beef 1 c Green onions w/tops chopped 1 Clove garlic minced ¾ c Chicken broth 2 T Light soy sauce 1 T Chili sauce 1 t Sesame oil ¼ t Hot oil * ¼ t Red pepper flakes 2 T Corn starch 2 T Cold water 1 c Bean curd(tofu) ½" cubes Place ground beef, green onions, & garlic in a nonstick skillet and cook, stirring quickly, until beef is browned. Stir in chicken broth, soy sauce, oils, and red pepper flakes. Mix the cornstarch with the cold water. Add to the skillet. Cook stirring continously, until sauce thickens. Gently stir in the bean curd (tofu). Continue cooking over medium heat for 3 minutes. * Sesame oil & hot oil may be found in Asian markets and in cooking specialty stores. Nuitritive values per serving: Carbohydrates 9 gm Protein 15 gm Fat 7 gm Calories 149 Fiber .9 gm Sodium 518 mg Cholesterol 18 mg Food Exchange per Serving: 2 Lean Meat 1 Vegetable Origin: The Art of Cooking For The Diabetic, by-Hess & Middleton, Signet Publishing, ISBN # 0-451-16118-1, Copyright 1989, USA ----- Recipe via Meal-Master (tm) v8.05 Title: Marinated Cucumbers Categories: Vegetables, Marinade, Thai Yield: 4 servings 1/3 c White Disttilled Vinegar ¼ c Sugar ¼ c Water ¼ ts Salt 1 lg Cucumber ¼ c Chopped Roasted Peanuts This simple condiment from Thailand provides a cooling counterpart to a spicy entree.