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If you are unsure whether this Carrots With Coconut recipe is suitable for your personal diabetic diet,
please consult your doctor or a qualified nutritionalist.
| “Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” | | ~ Craig Claiborne | |
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Vegetable Recipes
Carrots With Coconut Recipe
Recipe Ingredients:
1/4 cup Coconut, flaked 2 lb Carrots, cut crosswise into 1/4" slices (about 5 cups) 2 tbsp Margarine or butter 1 tsp Salt 1/2 tsp Ground nutmeg
Recipe Instructions:
Sprinkle coconut evenly in ungreased jelly roll pan, 15 1/2 X 10 1/2" X 1". Toast in 350F oven until golden brown, 10 to 15 minutes, stirring occasionally ( watch carefully). Food Exchange per serving: 1 FOOD EXCHANGE + 1 FAT EXCHANGE Source: Betty Crocker's New American Cooking by WHOM!!! Brought to you and yours via Nancy O'Brion and her Meal-Master.
Servings: 6
| “Food without wine is a corpse; wine without food is a ghost; united and well mitched they are as body and soul, living partners.” | | ~ Andre Simon (1877-1970) |
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Important Note: This Carrots With Coconut
recipe was located in the public domain.It is suitable' for
diabetics and low carb diets solely because someone, somewhere,
decided to publish them as such. I am not qualified in medicine
or nutrition, so please use your own common sense when deciding
which are appropriate for your particular diet.
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This
Carrots With Coconut recipe is located in our Vegetable Recipes
section.
Use this site as your online diabetic cookbook.
There are over 2000 diabetic recipes for you to enjoy !
This Carrots With Coconut Recipe may
also be ideal for anyone following the Atkins diet, or seeking
to reduce their carbohydrate intake for other reasons. |