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McDougall Recipes

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

                     *  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
--------  ------------  --------------------------------
   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
- - - - - - - - - - - - - - - - - - 

Nutr. Assoc. : 0 0 32769 0 0