"American" Recipes



Cheddar Broccoli Pasta

30 gm. low protein spaghetti

2 Tblsp. Cambell's Cheddar Cheese Soup, condensed*

2 Tblsp. non dairy creamer (such as Rich's Farm Rich)*

1 Tblsp. butter or margarine

1/2 cup frozen broccoli**

*- 1/4 cup of your favorite low protein cheese sauce can be substituted for 2 Tblsp. non dairy creamer and 2 Tblsp. cheddar cheese soup mix. Make appropriate phe change, The cheddar cheese soup plus creamer is 67 mg.

**- 1/2 cup of your favorite frozen veggies, such as cauliflower or corn, peas and carrots may be substituted. Make appropriate phe change, 1/2 cup of broccoli is 33 mg.

Cook the pasta as directed on package, except, when the pasta has five minutes left to cook, add the frozen broccoli to it. Strain and return it to the pan. Add all remaining ingredients and cook over low heat for 3-5 minutes.

Recipe: 108 mg (7.3 exchanges)

Makes 1 serving




Rice Pilaf**

Credit where credit is due: This recipe is an adaptation of a high phe recipe devised by my grandmother, Dorothy Yowell. The low phe recipe is just as good!

1/2 cup imitation rice (dry)

1 cup raw chopped celery

3/4 cup chopped green onions

3/4 cup chopped mushrooms

2 Tblsp. Butter or Margarine

1 package Washingtons brown broth

1 1/2 Tblsp. soy sauce (optional)

dash of salt and pepper to taste

Cook rice as directed on package. In a skillet, saute celery, onion and mushrooms in butter until celery is tender. Add the cooked rice, broth mix and soy sauce and saute for an additional 5 minutes.

Recipe: 238mg (15.9 exchanges)

Makes 3 servings



Holiday Stuffing

Credit where credit is due: This recipe is an adaptation of a recipe devised by my mother, Vicki Beck. She has made this recipe on holidays for my brothers and me since we were very young.

12 Aproten Rusks, broken into 1/2 inch by 1/2 inch squares

1 cup raw celery, chopped

1 cup white onion, chopped

1/4 cup butter or margarine

1 package George Washingtons Golden broth dissolved in 1 cup water

1 Tsp. ground sage

dash of salt and pepper to taste

Place rusks in a large microwave safe bowl. In a saucepan saute celery, onion and spices in butter until celery is tender. Pour celery mixture over the rusks and stir well. Spoon about 1/4 cup of the broth over the rusks and microwave on high for 2 minutes. Stir and spoon an additional 1/4 cup of broth over the rusks and microwave for another 2 minutes. Repeat this until the broth mixture is gone and the rusks are soft with a "stuffing-like" consistency (this may require adding additional broth & microwaving a little longer).




Back to my Main Recipe Page!