Recipe - Stewed Tomatoes

1/8 cup Water
1 One half pound Tomatoes; ripe cored
6 Scallions, chopped
(including tops)
1 Green peppers; chopped
1/8 cup Fine corn meal;
1/8 cup Dillweed; chopped dill weed;
1/8 Basil; chopped fresh
One half tablespoon Sunflower seed butter;

Bring the water to a simmer in a saucepan. Add the tomatoes,
scallions, and peppers and allow the mixture to simmer, covered for
40 minutes. Stir in the corn meal, dillweed, basil, and sunflower
seed butter. Mix thoroughly to break up the softened tomatoes.
Cover. Simmer for another 10 minutes; serve hot. 1/10 if
recipe(about One half cup) (was for 10 servings, but change to 5 servings)
Food Exchange per serving: 2 VEGETABLE EXCHANGES CAL: 57; CAR: 11g;
PRO: 2g; CHO: 0mg; FAT: 1.5g; SOD: 22mg; (20 PERCENT CALORIES FROM
FAT)

Source: Diabetes Forecast January 1994

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