Salmon with Creamed Peas

1 lb (1) can red salmon
2 lg Eggs whites
1 tb Onion; finely chopped
1/4 ts Salt;
1 c White soda crackers; crushed
-=OR=-
1 c Saltines; crushed
1 c Fat-free chicken broth;
1 tb Cornstarch;
1 tb Margarine;
1 1/2 c Peas; drained canned

Drain salmon and place the juice in a mixing bowl. Remove bones and dark skin from salmon and set aside. Add egg whites, onions, salt, and paper to salmon juice and mix together with fork. Crush the crackers with your hands. Do not use crackers crumbs. Add to the egg white mixture along with the salmon. Mix well with a fork to blend. (The cracker pieces and small chunks of salmon should still be visible.) Shape into patties on a small cookie sheet that has greased with margarine. Bake at 450 degrees for 35 to 40 minutes until firm and lightly browned. Stir broth and cornstarch together until smooth. Cook and stir over moderate heat in a small saucepan until thickened and smooth.

Continue to cook and stir for another minute. Add margarine and peas to sauce and mix lightly. Reheat to serving temperature. Serve 1 patty with 1/6 of the sauce( about 1/3 c.) per serving. Food Exchange per serving: 1 BREAD EXCHANGE + 2 LEAN MEAT EXCHANGE; CAL: 204; CHO: 14gm; PRO: 10gm;

LOW-SODIUM DIETS: Omit salt. Use salt-free margarine, low-sodium crackers, and fresh or frozen peas. Discard salmon juice and substitute an equal amount of water. Healthy Dinner Recipe.

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Low Carb Noodles

2 large eggs
1/2 cup soy flour
1/2 tsp salt
2 tbsp soy flour
3 qts water
1 1/2 tsp salt

Beat eggs thoroughly with a fork or wire whisk. Add soy flour and salt and mix well. Place a large sheet of waxed paper on a flat surface, or use a wooden board if you have one. Sift a tiny amount of the extra soy flour all over the waxed paper or board. Place the dough on the waxed paper, making sure that all surfaces, top and bottom, get a light coating of the soy flour (you can use high gluten wheat flour here as well for a few carbs extra.)

Roll out the dough with a rolling pin until very thin. (The French rolling pins without handles work best here.) Try to roll the dough into a rectangular shape. Work fast! Beginning with the narrow end, gently fold over about 2 inches 50MM of dough and continue turning like a jelly roll until the roll is about 3 inches 50mm thick. Dough should be dry enough so layers do not stick together, but should not have a heavy coating of extra soy flour.

With a very sharp knife, cut rolled dough in even slices - 1/4 inch wide for fettuccine and as desired for other pasta (wide noodles for gravy mixtures should be cut about 1/2 inch 12mm wide.) Unroll strips carefully so as not to break them, and arrange on waxed paper, keeping flat. The noodles may be left to dry for 1-2 hours, or cooked immediately.

To cook, bring water to a rolling boil. Add salt and put in the pasta, pushing it down gently until all is submerged in the water. (A little oil added will keep the pasta from sticking.) Cook to the *al dente* stage, testing frequently to make sure the pasta does not overcook. (*Al dente* means tender but still firm to bite.) Drain pasta thoroughly in a colander and use it with your favorite pasta recipe.

Makes 4 servings. 6 carbs per serving (if using high glutten flour, 7.5 carbs).

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