Recipe - Macaroni Cheese And Tomatoes

One half cup Elbow macaroni
1 cup Canned tomatoes or sauce
One fourth teaspoon Basil or dillweed
One fourth teaspoon Prepared mustard
1 pn Pepper
One half cup Shredded Cheddar cheese
1 tablespoon Crushed cornflakes

Cook macaroni according to package directions, drain. Break up
tomatoes in their juice in a 4 cup casserole dish. Stir in basil,
mustard and pepper. Add macaroni and cheese, mix lightly.

Sprinkle with cornflake crumbs or bread crumbs. Bake at 350 F about
30 minutes or until crumbs brown and mixture is bubbly.

One half recipe = 230 calories, 1 protein, 1 starch, 1 fruit/veg, 1 fat
choice 24 grams carbohydrate, 11 grams protein, 10 grams fat.

Adapted from Choice Cooking, Canadian Diabetes Assoc. 1986 Shared and
tested by Elizabeth Rodier Jan 94.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip