Recipes Included On This Page Fish Creole - Old-Time Favorites French Toast With Warm Peach Compote Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Fish Creole - Old-Time Favorites Recipe By : Month of Meals: Old-Time Favorites Serving Size : 4 Preparation Time :0:00 Categories : Diabetic Fish Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 fish fillets -- (3-oz) salt -- to taste nonstick vegetable cooking spray 2 tablespoons lemon juice 2 tablespoons finely chopped onion 4 tablespoons reduced-fat margarine -- divided 1/2 cup chopped green peppers 1 cup canned tomatoes -- drained and chopped -- juice reserved 1/2 cup juice from canned tomatoes hot sauce -- to taste fresh ground pepper -- to taste 2 teaspoons flour Preheat oven to 350 degrees. Place fish fillets in baking pan and lightly salt. Coat with vegetable spray. Mix together lemon juice, onion, and 2 tablespoons melted margarine. Pour mixture over fish. Bake uncovered until fish flakes easily with fork (about 12 to 15 minutes). While fish is baking, prepare Creole sauce: Heat remaining margarine in medium saucepan until medium hot and saute green pepper. Add tomatoes, juice, and pepper. Simmer until mixture is heated. To serve, place fish on plate and cover with creole sauce. 4 servings/Serving size: 3-oz fillet plus sauce Exchanges: All dinner menus this week have about 550 calories total and include: 2 Starch servings, 3 Meat servings, 1-2 Vegetable servings, 1 Fruit serving, 2 Fat servings. In some menus, one Fat-Free (Skim) Milk serving has been used in place of either one of the Meat or one of the Starch servings. http://www.diabetes.org/recipes/042999.asp MC formatted using MC Buster & NTS by Barb @ PK on 5/2/99 Converted by MC_Buster. Posted on FareShare 1-2000 by Roberta Banghart <bobbi744@acd.net> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French Toast With Warm Peach Compote Recipe By : Timmermann House Bed & Breakfast, Breese, Illinois Serving Size : 1 Preparation Time :0:00 Categories : Volume 3-1 Jan. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fresh peaches sliced -- or frozen -- unsweetened 8 slices egg bread -- 1/2-inch thick 1/2 cup brown sugar -- packed 1/4 cup water 1 teaspoon cinnamon 1/2 teaspoon nutmeg 5 large eggs 1/2 cup milk -- whole only 1 teaspoon vanilla 3 tablespoons butter Maple syrup Preheat oven to 300. Place baking sheet in oven. Combine peaches, brown sugar, 1/4 cup water, cinnamon and nutmeg in heavy saucepan. Cook compote over medium heat until liquid is reduced to medium- thick syrup, stirring occasionally, about 15 minutes. Whisk eggs, milk and vanilla in large glass baking dish until well blended. Arrange bread slices in egg mixture. Let stand until mixture is absorbed, turning once, about 5 minutes. Melt 1/2 the butter in large nonstick skillet over medium-low heat. Add 4 bread slices to skillet. Cook until golden brown, about 5 minutes per side. Transfer to baking sheet in oven. Repeat with remaining butter and bread slices. Serve with peach compote and maple syrup. REG 3 Restaurant Row shared by Sherilyn Schamber <sherilyn@inreach.com> Contributed to Fare Share, 1-2000 - - - - - - - - - - - - - - - - - -