
Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
Beef Bread Christmas Dairy Diabetic Easter Egg Fruit Gluten free Grain Lamb Low fat Other Pasta Pork/Ham Poultry Rabbit Seafood Thanksgiving Vegetables
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 4 |
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Ingredients: 39/10000 Gallon(s) skim milk 264/5629 Quart(s) light or fat-free mayonnaise 2 halved rounds bread, pita 8 tomato, dried, not oil packed 1 mustard, horshradish 1/4 caraway seed 3/8 Pound(s) thinly sliced beef, roast, lean, deli sliced 1 1/2 cabbage, shredded w/carrot |
Directions: 1. Cover tomatoes with boiling water, let stand 10 minutes until softened. (or sub fresh tomato chunks)
2. Toss tomato pieces with shreded cabbage and carrot mixture.
3. In a small mixing bowl combine mayo dressing, milk, mustard and caraway seed.
4. Add to cabbage-tomato mixture, toss to coat.
5. To asse
mble sandwiches, place 1/4 of the roast beef and 1/4 of the cabbage mixture in each pita half.
Make sure you get pitas that will open up and you can stuff them, not flat bread.
Comments: cal:219, fat:7, sat:3, cho:34, sod:434, car:24, fib:1 pro:16, A:20%, C:25% |
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TO BROWN TH |
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