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
It is quite possible to trace the history of written cooking instructions way back into ancient history, in truth as far back as ancient Egypt, and maybe even further. However, these, ancient recipes were just very basic hieroglyphic or cunieform recipes for meal preparation.
As we move into Roman times around 25BC a man called Apicius created a collection of scripts which described recipes cooked by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main course and afters, something we still use today. Aspicius tells us how the early Romans used a good variety of aromatic flavours, including a few that will be familiar to modern cooks like thyme, fennel and asafoetida. During the following few centuries, the rich families of Europe tried to offer the most exotic meals, and consequentially chefs and their recipe collections were highly sought after. Nevertheless, it wasn`t until the nineteenth century that cooking and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collecting, trying out, and publishing recipes that were common in the better off homes of the day. By the advent of the 1900s, recipe books were starting to become popular mostly as a result of better eduction, leisure time and being a little richer. |
We hope you enjoy this Cold Turkey Reuben Sandwich recipe.
