Post by JJ Judkins on Jan 10, 2004 23:41:11 GMT -6
**Exported from Cookbook Wizard Recipe Software**v2.0
Recipe Name: BAKED CHEESE TOASTWISHES
Cuisine: Diabetic
Category: Diabetic
Preparation: bake
Temperature:
Servings: 2
Ingredients:
4 sl Bread; your choise
1 Egg; beaten with fork
2 tb Skim milk;
1/4 ts Salt;
2 ds Paprika;
4 sl (1-oz each) American Cheese;
Instructions:
Preheat oven to 400 degrees. Prepare shallow pan with vegetables pan-coating. Toast bread on one side only. Combine beaten egg, milk, salt, and paprika; mix well and pour into a pie plate. Dip bread in this mixture quickly until all is absorbed. Place 2 slices bread toasted side down in preapared pan and cover each with 1 slice cheese. Place remaining 2 slices bread toasted side p on top, then cover with remaining 2 slices cheese. Bake 10-12 minutes. Food Exchange per serving: 2 STARCH EXCHANGES + 2 HIGH-FAT EXCHANGES + 1/2 FAT EXCHANGE. Low-sodium diets. Omit salt. Substitue Low-sodium cheese. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. Brought to you and yours via Nancy O'brion and her Meal-Master
-------------v2.0
Recipe Name: BAKED CHEESE TOASTWISHES
Cuisine: Diabetic
Category: Diabetic
Preparation: bake
Temperature:
Servings: 2
Ingredients:
4 sl Bread; your choise
1 Egg; beaten with fork
2 tb Skim milk;
1/4 ts Salt;
2 ds Paprika;
4 sl (1-oz each) American Cheese;
Instructions:
Preheat oven to 400 degrees. Prepare shallow pan with vegetables pan-coating. Toast bread on one side only. Combine beaten egg, milk, salt, and paprika; mix well and pour into a pie plate. Dip bread in this mixture quickly until all is absorbed. Place 2 slices bread toasted side down in preapared pan and cover each with 1 slice cheese. Place remaining 2 slices bread toasted side p on top, then cover with remaining 2 slices cheese. Bake 10-12 minutes. Food Exchange per serving: 2 STARCH EXCHANGES + 2 HIGH-FAT EXCHANGES + 1/2 FAT EXCHANGE. Low-sodium diets. Omit salt. Substitue Low-sodium cheese. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.,M.S. Brought to you and yours via Nancy O'brion and her Meal-Master
-------------v2.0