Low Calorie
Stuffed Cabba!le(Serves 4Y Rolls
8 leaves from 1 small head
cabbage
1 pound lean ground beef 1/4 cup finely chopped onion 1J4 cup finely chopped green
pepper
1 teaspoon Worcestershire sauce
1J4 teaspoon garlic salt
Dash Tabasco sauce I/S teaspoon dry mustard
1 teaspoon prepared horseradish
1 cup tomato juice
1 teaspoon Italian seasoning
•Core cabbage and place in steamer
basket. Steam just until outer leaves are wilted and separate easi- ly. Water: 112 cup Time:
•Brown ground beef and drain well. Add onion, green pepper, Worces- tershire sauce, salt, Tabasco sauce,
dry mustard and horseradish. Stir to blend well. Place a rounded table-
spoon of filling on each leaf and roll. Stack in rice bowl.
•Blend tomato juice and Italian sea-
soning. Pour- over cabbage rolls. Cover rice bowl with aluminum foil.
Cover and steam. Water: 11/4 cups
Time:
Carrot Medley
(Serves 8)
4 cups thinly sliced and pared carrots
1 small onion, thinly sliced and separated into rings
Dash of salt
2 teaspoons dried parsley flakes
1 teaspoon sugar Dash of salt
1 teaspoon instant chicken bouillon granules
•Combine all ingredients in rice bowl.
Cover and steam. Water: 11/2 cups
Time:
Smothered Sole
(Serves 4)
1 pound sole fillets
112cup finely chopped green onion
1f4 cup finely chopped green pepper
1 cup sliced mushrooms
1 small tomato, chopped
1f4 teaspoon dill weed
•Arrange fish fillets in single layer in steamer basket. In order listed, top with all remaining ingredients.
Cover and steam. Water: 112 cup
Time:
Seasoned Mushrooms
(Serves 2)
10 to 12 whole mushrooms
112 teaspoon Italian seasoning
•Wash mushrooms. Place in rice bowl. Sprinkle with Italian season- ing. Cover and steam. Water: lf3 cup Time:
Snappy Salad Idea
Steam
beans just until
salad dressing ...refrigerate sev-
eral hours ...enjoy with a clear conscience!
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