Recipe - Thai Pasta Salad With Peanut Sauce

One fourth cup Evaporated skim milk
4 One half teaspoon Creamy peanut butter
4 One half teaspoon Red onion finely chopped
1 teaspoon Lemon juice
Three fourths teaspoon Brown sugar
One half teaspoon Soy sauce, low sodium
1/8 teaspoon Ground red pepper
One half teaspoon Fresh ginger root grated
1 cup Whole wheat spaghetti
Cooked, drained, hot
2 teaspoon Green onion finely
Chopped

1. Combine milk, peanut butter, red onion, lemon juice, sugar, soy sauce,
and
red pepper in medium saucepan. Bring to a boil over high heat, stirring
constantly. Boil 2 minutes, stirring constantly. Reduce heat to
mediumlow.
Add ginger; blend well. Add spaghetti; toss to coat.

2. Top servings evenly with green onion. Serve.

[Calories: 187; 26% Cals from fat (6 g total; 1 Saturated, 38 mg chol.) 85
mg sodium]

PIL = Publications International, Ltd (Illinois)

Posted to MCRecipe Digest V1 #149

Date: Fri, 12 Jul 1996 20:33:07 0700 (PDT)

From: PatH phannema@wizard.ucr.edu

Recipe By : Pil, Diabetic Cooking (1996:34)