MMMMM1ST SANDWICH
2 tbsp Peanut butter
2 tbsp Sesame tahini
1 tbsp Sunflower seeds
2 Figs, chopped
MMMMM2ND SANDWICH
2 tbsp Peanut butter
1/4 cup Celery, chopped
2 tbsp Yogurt
2 tbsp Peanuts, chopped
MMMMM3RD SANDWICH
2 tbsp Penut butter
2 tbsp Cheddar cheese, grated
MMMMM4TH SANDWICH
1/4 cup Tahini
1/4 cup Penut butter
1/4 cup Raisins
2 tbsp Milk powder
MMMMM5TH SANDWICH
2 tbsp Peanut butter
1/2 Banana, mashed
2 tbsp Non-fat milk powder
1/2 tsp Vanilla
MMMMM6TH SANDWICH
2 tbsp Peanut butter
1/4 cup Alfalfa sprouts
1 tbsp Sesame seeds
8 To 10 slices cumumber
1 tsp Mayonnaise
MMMMM7TH SANDWICH
2 tbsp Peanut butter
2 tbsp Raisins
1/4 cup Apple, chopped
MMMMM8TH SANDWICH
8 oz Tofu, mashed
1/4 cup Peanut butter
1 Banana
1 tsp Lemon juice
Directions
These spreads are best cold. They make good fillings for taking to
work or school.
Food Exchange per serving:
1st Sandwish: 1 sandwich; 2 MEATS EXCHANGES + 3 FATS EXCHANGES + 1
FRUIT EXCHANGES; CAL: 184; FAT: 11gm; PRO: 7gm; CAR: 15gm;
2nd Sandwish: 1 sandwich; 2 MEATS EXCHANGES + 2 FATS EXCHANGES; CAL:
150; PRO: 7gm; FAT: 6gm; CAR: 7gm;
3rd Sandwish: 1 sandwish; 2 MEATS EXCHANGES + 2 FATS EXCHANGES OR 3
MEAT EXHANGES; CAL: 105; PRO: 6gm; FAT: 5gm; CAR: 4gm;
4th Sandwich: 1 sandwish; 2 MEAT EXCHANGES + 1 FRUIT EXCHANGE; CAR:
513 PRO: 19gm; FAT: 47gm; CAR: 29gm;
5th Sandwish: 1 sandwish; 2 1/2 MEATS EXCHANGES + 1 FRUIT EXCHANGES;
CAL: 128; PRO: 6gm; FAT: gm; CAR: 12gm;
6th Sandwish: 1 sandwish; 2 MEAT EXCHANGES + 2 FAT EXCHANGES; CAL:
132; PRO: 6gm; FAT: 5gm; CAR: 5gm;
7th Sandwish; 1 sandwish; 2 MEAT EXCGANGES + 2 FRUIT EXCHANGES; CAL:
124 PRO: 4gm; FAT: 4gm; CAR: 13gm;
8th Sandwish; 1 sandwich; 1 MEAT EXCHANGE + 1/4 FRUIT EXCHANGE; CAL
309 PRO: 18gm; FAT: 12gm; CAR: 23gm;
Source: Vegetarian Cooking for Diabetics by Patricia Mozzer
Brought to you and yours via Nancy O'Brion and her Meal Master
Servings: 2 sandwishes
Eight Great Peanut Butter Sandwishes Recipe brought to you by Recipe Ideas
Categories: Diabetic; Sandwiches; Vegetarian; Nuts/Grains; Tofu
The History of Recipes
Transcribed cooking instructions as a concept can be found back into distant history, certainly as far back into recorded history as ancient Egypt, and possibly even further than that. Having said that, generally, these ancient recipes were just simple pictorial recipes for food preparation.
In an interesting twist, the most ancient recipe found, according to Professor Solomon Katz, is a series of ancient tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful. Progressing into Roman times 25BC a man called Apicius assembled a collection of scripts showing how to cook the recipes prepared by wealthy roman citizens. In his works, Apicius tells us how the meals were divided into appetizers, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the Roman chefs were skilled in the use of a good variety of herbs, including a few you will know for example basil, mint and dill. Continuing our culinary historical journey, there are two books dating from the 14th Century - a recipe book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these two books are nothing to do with the curry that is served today, but rather descriptions of the types of meals prepared by the chefs of the rich and powerful of those days. Later on, in the 15th century, the Crusaders brought back many new foods, spices and herbs from the East, including coriander, parsley, and rosemary. These new spices and herbs created a surge in manuscripts on food, the majority of which still exist in academic collections. The TV revolution brought us celebrity TV chefs and the accompanying recipe books. And that brings us to the present day and the invention of the internet, allowing us all to access massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Eight Great Peanut Butter Sandwishes recipe.
