MMMMMCOLD TURKEY REUBEN SANDWISH
4 tsp Plain Low-fat yogurt
8 slice Rye Bread
8 oz Turkey, breast thinly sliced and of course cooked
1 1/3 cup Sweet & Sour Red Cabbage, drained (recipe to follow)
MMMMMSWEET & SOUR RED CABBAGE
1 lb Red cabbage, shredded
1/2 cup Cider vinegar
1/2 cup Water
2 tbsp Margarine
1/2 tsp Salt
Sugar equivalent to a 2 tbs
Sugar
Directions
SANDWICH: Spread 1 teaspoon yogurt on each 4 slices of rye bread.
Divide the sliced turkey among tops of the bread slices. Spoon 1/3
Sweet and Sour Red Cabbage on each sandwich; top with remaining bread.
Food Exchange per serving: 2 STARCH EXCHANGES + 2 LEAN MEAT EXCHANGES
CHO: 31g; FRO: 22g; FAT: 5g; CAL: 254;
Low-sodium diets: Omit salt from Sweet and Sour Red Cabbage
SWEET AND SOUR RED CABBAGE: Put cabbage, vinegar, water, margarine,
and salt in a deep cooking pot. Cover and cook about 15 minutes or
until crisp-tender, lifting and turnig with a large kitchen fork two
or three times. Remove from heat. Add sweetener to cabbage
gradually, lifting and mixing well with a fork. Drain off any liqiud
Food Exchange per serving: 1 VEGETABLE EXCHANDGE + 1/2 FAT EXCHANGE
CHO: 5g; PRO: 1g; FAT: 3g; CAL: 42;
Low-sodium diets: Omit salt. Use unsalted margarine.
Source: The Art of Cooking for the Daibetic by Mary Abbott
Hess,R.D.,M.S.
Brought to you and yours via Nancy O'Brion and her Meal-Master
After is all is said and done, I think I would double the recipe for
the SWEET AND SOUR CABBAGE only I would use both green and red. What
the hay, do IT my way!!!! Cabbage is my thing!
Servings: 4 servings
Cold Turkey Reuben Sandwich Recipe brought to you by Recipe Ideas
Categories: Diabetic; Sandwiches; Main Dish
The History of Recipes
We can trace the history of meal recipes way back into the distant past, at least as far as the early Egyptians, and quite possibly further than that. In practice though, generally, these early recipes were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Interestingly, the oldest recipe discovered so far, according to experts is a series of stone tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. During Roman times 25BC a roman called Apicius created some documents detailing recipes cooked by his fellow Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into appetizers, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the ancient chefs were skilled in the use of a wide range of aromatic flavours, including some familiar names for example basil, fennel and dill. Closer to modern times, we find some recipe books dating from the 1300s - a recipe book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these two books are not about the curry that is served today, but instead recipes for the types of food eaten by the upper classes of that period. In the fifteenth century, people returning from the crusades brought back many foods, spices and herbs from middle-east cuisine, including spices such as coriander, basil and rosemary. The introduction of these new culinary ideas led to a torrent in manuscripts on food, the majority of which are kept safe in private libraries. By the arrival of the 1900s, cookbooks are in great demand, due to higher levels of literacy, increased leisure time and disposable income. Like it or not, the introduction of television gave us TV cookery programs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes just like those on our site. |
We hope you enjoy this Cold Turkey Reuben Sandwich recipe.
