After several years of wondering what the McDougall Newsletter was like, I
finally subscribed and received my first issue last week. There are
several recipes in it that look very appealing. I made the following
yesterday. I served the confetti salad with leftover steamed broccoli and
fresh bread and a bowl of fresh cut fruit.
The deviled spread is similar to Mock Tuna Salad but uses kidney beans
instead of great northern beans. I served it on some homemade herb buns
from the freezer along with fresh blueberries covered with fatfree vanilla
yogurt, my favorite summer dessert.
(I'm sure someone will ask about the newsletter, so I will give the
subscription info now: send $20 with your name and address to The
McDougall Newsletter, PO. Box 14039, Santa Rosa, CA 95402 or visit the
McDougall website at http://www.drmcdougall.com. It comes out six times a
year.)
* Exported from MasterCook *
Confetti Salad
Recipe By : McDougall Newsletter, May-June, 1997
Serving Size : 6 Preparation Time :0:15
Categories : Pasta, Rice, Couscous Salads, Main Dish
Amount Measure Ingredient -- Preparation Method
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2 cups cooked brown rice
2 cups frozen corn kernels -- thawed
1 each tomato -- coarsely chopped
1/2 cup chopped green bell pepper
1/2 cup chopped green onions
1/4 cup fresh dill weed -- chopped
1/2 teaspoon dijon-style mustard
2 tablespoons water
2 tablespoons wine vinegar
2 tablespoons soy sauce
several dashes Tabasco sauce
(Original added 2 1/4 ounces sliced black olives, drained.)
Mix brown rice, corn, tomato, green pepper, green onions, olives and dill
weed in a large bowl. set aside.
Place the mustard in a small jar. Add 1 tablespoon water and mix until it
is smooth. Add remaining water, vinegar, soy sauce and and Tabasco. Mix
well. Pour over salad. Toss well to mix.
Cover and chill for at least 2 hours before serving for best flavor. If
you're in a rush, it may also be served soon after mixing.
Per serving: 135 calories, 1.1g fat, 30g carb, 4g protein, 354mg sodium
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* Exported from MasterCook *
Deviled Spread
Recipe By : McDougall Newsletter, May-June, 1997
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 ounces kidney beans, canned -- drained and rinsed
1/3 cup sweet pickle relish
1/4 cup fat free or tofu mayonnaise
1/2 tablespoon prepared mustard
several twists of fresh ground pepper
Servings: makes 1 1/2 cups Preparation Time: 5 minutes Chilling Time: 2 hours
Place beans in medium bowl. Mash with bean masher. (Do not use food
processor.) Combine with remaining ingredients. Refrigerate to blend flavors.
This makes a delicious filling for pita bread or sandwich bread. Add
lettuce, sliced tomatoes, onions, and/or cucumbers.
Per serving: 86 calories, .3g fat, 17g carb, 4g protein, 442mg sodium
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Nutr. Assoc. : 0 0 32769 0 0
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