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Variations For Italian Dressing recipes

Category	Cheese	Stumble It!
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Ingredients And Procedures

--------------------------TO 1/2 C LO-CAL ITALIAN-------------------------- -dressing add any of these ----------------------------------ANMCHOVY---------------------------------- 1 oz Anchovy fillets;

--------------------------------GROUND BACON-------------------------------- Bacos; allow to mellow -several hours; ----------------------------------PARMESAN---------------------------------- 1 tb Parmesan cheese; allow to

-mellow several hours -----------------------------------TOMATO----------------------------------- 1 tb Tomato puree;

------------------------------------WINE------------------------------------ 1 tb Dry white or red wine;

Food exchange per serving: Anchovy Dressing; 1 MEAT EXCHANGE Bacon Dressing; 1/2 FAT EXCHANGE Parmesan Dressing; 1/8 MEAT EXCHANGE Tomato Dressing; None Wine Dressing; None CAL: 1/2 C 24; Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master

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<h1>Variations For Italian Dressing recipes</h1>
    <b>Ingredients And Procedures</b><p>
       <pre> <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>--------------------------TO 1/2 C LO-CAL ITALIAN-------------------------- -dressing add any of these ----------------------------------ANMCHOVY---------------------------------- 1 oz Anchovy fillets; <P>--------------------------------GROUND BACON-------------------------------- Bacos; allow to mellow -several hours; ----------------------------------PARMESAN---------------------------------- 1 tb Parmesan cheese; allow to <P>-mellow several hours -----------------------------------TOMATO----------------------------------- 1 tb Tomato puree; <P>------------------------------------WINE------------------------------------ 1 tb Dry white or red wine; <P>Food exchange per serving: Anchovy Dressing; 1 MEAT EXCHANGE Bacon Dressing; 1/2 FAT EXCHANGE Parmesan Dressing; 1/8 MEAT EXCHANGE Tomato Dressing; None Wine Dressing; None CAL: 1/2 C 24; Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master <BR><BR></P></TD></TR></TBODY></TABLE></pre>
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