Ingredients
COLD TURKEY REUBEN SANDWISH
4 tsp plain low-fat yogurt
8 slice rye bread
8 oz turkey, breast thinly sliced and
1 1/3 cup sweet & sour red cabbage, drained (recipe to follow
SWEET & SOUR RED CABBAGE
1 lb red cabbage, shredded
1/2 cup cider vinegar
1/2 cup water
2 tbsp margarine
1/2 tsp salt
1 sugar equivalent to a 2 tbs
1 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: Poultry; Sandwich; Turkey
The History of Recipes
Written cooking instructions as a concept can be traced back into the distant past, certainly as far back as pharonic Egypt, and possibly even further. Interesting though that is, these, old cookbooks were just very simple hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe found, according to historians are some stone tablets in Sumerian which show 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 blissful and exhilarated. As our culinary historical trip moves to more modern times there are two interesting books published in the 1300s ; one book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these books are nothing to do with the indian food that appears on menues today, but instead descriptions of the types of food enjoyed by the rich and wealthy people of the period. In the 15th century, the Crusaders brought back many foods and spices from the Middle-East, such as basil and coriander. The introduction of these new culinary ideas caused a surge in publications on food, some of which are kept safe in private collections. Over the following few centuries, the powerful families of Wesstern Europe competed with each other to serve the most extravagent banquests, and as a result cooks and their recipe collections were much in demand. However, it wasn`t until the 1800s that fine cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collating, trying out, and recording recipes that were common in the better off homes of the day. When we get to the 1900s, recipe publications were in high demand, as a result of increased literacy, more free time and having more money. The arrival of TV brought us cooking programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to search through thousands of recipes like those on our site. |
We hope you enjoy this Cold Turkey Reuben Sandwich recipe.
