MMMMM1ST SANDWISH
1/2 cup Cottage cheese, (low-fat)
2 tbsp Peanut butter
MMMMM2ND SANDWISH
1 Hard boiled egg
1/4 cup Alfalfa sprouts, (optional)
1 Dill pickle, chopped
MMMMM3RD SANDWISH
1/8 cup Cottage cheese, (low-fat)
2 tsp Chives
2 tbsp Cheddar cheese, grated
1/4 cup Diced celery, finely
MMMMM4TH SANDWISH
1/4 cup Cottage cheese, (low-fat)
2 tbsp Raisins
2 tbsp Cashews, chopped
1/2 tsp Cinnamon
Directions
These are good on basic whole-wheat bread, but try having them in
Syrian flat breads, or as open-face sandwishes heated up in the oven.
On hot days these combinations make a cook lunch served on a bed of
lettuce with cracker or muffins on the side.
Food Exchanges per serving:
1st Sandwish: 1 one sandwish: 2 MEATS EXCHANGES + 2 FATS EXCHANGES
~>or<- 3 MEATS EXCHANGES; CAL: 141; PRO: 11gm; FAT: 4gm; CAR: 6gm;
2nd Sandwish: 1 one sandwish: 2 MEATS EXCHANGES + 1 FAT EXCHANGES;
CAL 70; PRO: 8gm; FAT: 2gm; CAR: 2gm;
3rd Sandwish: 1 one sandwish: 2 MEATS EXCHANGES; CAL: 6gm; FAT: 2gm;
CAR: 1gm:
4th Sandwish: 1 sandwish: 2 MEATS EXCHANGES + 2 FAT EXCHANGES + 2
FRUITS EXCHANGES; CAL: 104; PRO: 6gm; FAT: 2gm; CAR: 11gm;
Source: Vegetarian Cooking for Diabetics by Patricia Mozzer
Brought to you and yours via Nancy O'brion and her Meal Master
Servings: 2 sandwishes
Four Great Cottage Cheese Sandwiches Recipe brought to you by Recipe Ideas
Categories: Diabetic; Sandwiches; Vegetarian
The History of Recipes
Written cooking instructions as a concept can be observed way back into history, certainly as far into history as the ancient Egyptians, and potentially, even further back. Interesting though that is, in the main part, these old records were just very basic pictorial instructions for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few ancient tablets in Sumerian 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 having made people feel exhilarated and blissful. During the time of the Romans a roman called Apicius compiled a few documents describing recipes cooked by the Romans. In his works, he describes how the meals of wealthy Romans were divided into starters, main course and desserts, something that is very familiar to us today. This early Roman chef informs us how the cooks of his times made use of many different herbs and spices, including a few that will be familiar to modern chefs like bay, mint and asafoetida. In the 15th century, knights returning from the crusades brought back many spices and herbs from middle-east cuisine, including spices like rosemary and coriander. These new foods and tastes was responsible for a torrent in recipe books, some of which are now in academic collections. The arrival of TV brings us cooking programs and the recipe books that accompanied them. And that brings us to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes like those on our web site. |
We hope you enjoy this Four Great Cottage Cheese Sandwiches recipe.
