6 medium tomatoes

1/2 tsp salt, optional

1 cup low-fat milk

1 tbsp flour

The Historical past of Mexican Foods
Mexican Food History
General Knowledge Pt.- I (a)
1 3/4 cups chopped, cooked turkey breast

1/2 cup chopped celery

1/4 cup chopped green onion

1/4 cup shredded low-fat American cheese

1/4 tsp seasoned salt

1/4 tsp pepper

Cut tops from tomatoes and scoop out pulp.  Sprinkle inside of tomato shells with 1/4 tsp salt, if using.  Invert tomatoes on paper towels to drain.  Meanwhile, in a small saucepan, combine milk and flour stirring to blend.  Bring to a boil, reduce heat to low and cook, stirring constantly, until smooth and thickened.  Stir in turkey, celery, onion, and cheese.  Sprinkle with seasoned salt and pepper.  Spoon mixture into the tomatoes shells and place in a 13 x 9 x 2-inch baking pan or dish.  Bake at 375 for 15 to 29 minutes or until thoroughly heated.

1 stuffed tomato = 114 calories, 7 g carbs, 17 g protein


1 pkg dry yeast

1 cup warm water*

2 cups whole-wheat flour, divided

1 cup all-purpose flour

1 tsp salt

vegetable cooking oil spray

1 tbsp salt-free butter, melted

1 garlic clove, minced

1 tsp dried parsley flakes

1/8 tsp freshly ground black pepper

In a large mixing bowl, dissolve yeast in warm water; let stand 5 minutes.  Combine the all-purpose flour, 1/2 cup whole-wheat flour and salt.  Add to yeast mixture, stirring well.  Gradually stir in remaining flour to make a stiff dough.  Turn dough out onto a lightly floured surface, cover and let rest for 10 minutes.  Knead dough for about 10 minutes or until smooth and elastic.  Spray a bowl with vegetable oil spray and place dough in the bowl, turning to grease the top.  Cover and let rise in a warm place, away from drafts, until doubled in bulk--approximately 1 hour.


3/4 cup boiling water

1 small pkg sugar-free orange gelatin

1/2 cup cold orange juice

1/2 cup cold water

1/2 cup fresh raspberries

1 small can mandarin oranges, rinsed and drained

Put dry gelatin into a medium mixing bowl.  Stir in boiling water and still at least two minutes until gelatin is completely dissolved.  Stir in juice and cold water.  Refrigerate approximately 1 1/2 hours until thickened to the point that a spoon drawn through the mixture leaves a definite impression. 

Take 3/4 cup of the thickened mixture out and set aside.  Stir raspberries and orange segments into the remaining gelatin mixture.  Pour into 6 serving dishes or into 1 larger bowl.  Beat the reserved gelatin on high speed of electric mixer until fluffy and approximately doubled in volume.  Spoon over gelatin.  Refrigerate at least 3 hours until firm.