Thursday, June 26, 2008

Miracle Red "French" Dressing

MMMMM----- Now You're Cooking! v5.84 [Meal-Master Export Format]

Title: Miracle Red "French" Dressing
Categories: salads/dressings
Yield: 8 servings

1/2 ts granulated gelatin
1 tb cold water
1/4 c boiling water
1/2 ts salt
1/2 c tomato juice
1/4 c white vinegar
1/8 ts garlic powder
= (or 1 garlic clove,
-crushed)
1 ds freshly-ground black pepper
1/4 ts dry mustard
1/2 ts Worcestershire sauce
Sugar substitute equal to 1
-tbspn s

Soften gelatin in cold water. Add boiling water; stir until dissolved.
Turn into a pint jar with all the remaining ingredients.

Cover tightly; shake thoroughly. Chill for a few hours before serving.
Stir occasionally to prevent gelling at bottom. Shake gently before using.

This recipe yields 8 servings. Serving size: 1 to 2 tablespoons.

Exchanges Per Serving: Up to 1/4 cup may be considered Free Food.

Nutrition Facts: Carbohydrates 1g; Protein 0g; Fat 0g; Calories 6;
Fiber 0.2g; Sodium 180mg; Cholesterol 0mg.

Comments: The miracle is that this delicious dressing is fat-free and will
not use up your Fat Exchanges. Try it as a marinade for flank steak
before grilling.

Note: Low-sodium diets: Omit salt. Substitute unsalted tomato juice.

Source:
""The Art of Cooking for the Diabetic" by Mary Abbott Hess"
S(Formatted for MC6):
"07-23-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Meredith Corporation, 1995"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 4 Calories; trace Fat (3.7% calories
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 192mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: Mary Abbott Hess

Preparation Time: 0:00

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000

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