Menus and recipes to Diet delight-fully

              2
SPEC IAL COLLECTIONS&: RARE BOOKS
WALTER CLINTON j ACKSON L I BRARY
T HE UN IVERSITY OF NORTH CAROLINA AT G REENSBORO
Home.- Fconom.ic:l- PCLti1J>~
Gift of Paul Hessling
Jft t.lt.i4 6~ we have suggested menus
and recipes to make dieting a pleasant and gratifying experi­ence.
Each recipe introduces an exciting new way to serve
dietetic canned fruits, vegetables and salad dressings. These
are specially packed for you, whether you are following a
prescribed special diet or one of weight-watching.
In the low calorie recipes the carbohydrate, protein, fat
and caloric content is calculated for each individual serving,
making it easy to include these in a diabetic diet. The low
sodium recipes give the amount of milligrams of sodium and
calories for each seFving.
These suggested menus and recipes are not intended to
take the place of your doctor's instructions but rather to help
you follow them more carefully.
Copies of this booklet may be obtained
from the Laboratories of
THE RICHMOND-CHASE COMPANY
SAN JOSE, CALIFORNIA
For a full life everyone needs a well balanced diet based on the proper
amount of protein, carbohydrate, fat, minerals, vitamins and other
food factors known to be essential. Nutritionists have given us a simple
way to make certain that our daily foods give the required elements
necessary for health and vitality. They have outlined these "Basic Seven
Food Groups" to use as a guide in our menu-planning.
1. One serving of leafy, green and yellow vegetables daily.
2. One serving of citrus fruits or tomatoes daily.
3. Two or more servings of fruits and vegetables, including
potatoes, daily.
4. Two cups of milk daily for adults and 3 to 4 cups daily
for children.
5. One serving of meat, poultry, fish, eggs or cheese daily.
6. One or more servings daily of whole grain or enriched
bread or cereal.
7. One serving or more of butter or fortified margarine daily.
This pattern for good nutrition includes all ages, from the very
young to the aging. When a baby first begins to take solid food, it is
best to feed the sieved fruits and vegetables in very small amounts, in­creasing
the quantity according to the child's ability to take more.
Chopped foods may be introduced as the child grows older, usually
after the age of eight months.
With advancing age, there frequently is a lessening of appetite
often resulting in poor dietary habits. This can have a serious effect
on good health for it is particularly important that older people re­ceive
a continuing sufficiency of protein, vitamins and minerals. Many
of the disabilities of old age are thought to be due to dietary defi­ciencies
of vitamins and minerals. Fruits and vegetables are excellent
sources of these nutrients and should be eaten liberally. If necessary
the foods may be sieved or mashed and served without much seasoning.
3
4
Special diets are modifications of the normal well-balanced diet. All
diets need variety. Modern food processing and distribution make such
variety available to all. The Diet Delight line of fruits, vegetables, and
dressings is especially processed to provide variety and satisfaction in
special diets.
These superior California fruits are sweetened for extra palatability
with Sucaryl, a non-nutritive, non-caloric sweetener. Our own ex­clusive
fomula for processing these fruits assures satisfying full fruit
flavor of the tree-ripened fruits-sweet but not too sweet. You can use
Diet Delight fruits in all baking or cooking recipes regardless of
temperature.
Diet Delight vegetables are canned without added salt. They are
relished by those on low sodium diets. They, too, are canned by a
special process assuring full flavor and mature texture.
Three new low calorie salad dressings have been added to the
Diet Delight line. The low calorie CHEF'S HERB DRESSING is a thin
French dressing with appealing flavor, but with less than . 7 calories
per teaspoonful.
The WHIPPED DRESSING is a creamy type with less than one­fourth
the calories of mayonnaise. For those who enjoy cheese flavor,
there is BLEU CHEESE DRESSING which contains only 2.8 calories
per teaspoonful.
None of the Diet Delight dressings contain added sugar or mineral
oil, and the flavorful blend of spices and other basic ingredients rec­ommend
them in weight reduction and diabetic diets. These dressings
are delicious with both cold and hot fruits and vegetables and do won­ders
to step up the attractiveness of a simple special diet meal.
Our Diet Delight brand Tomato Juice and Apricot Nectar are
delicious beverages, and because of their true flavor are oft\ntimes
preferred by those who are not on special diets.
DIET DELIGHT brand fruits, vegetables and salad dressings, avail­able
nationally at reasonable prices, have variety, convenience,
flavor, texture and the superb quality which enhance the every
day diet as well as the special diets which follow.
It is almost easier to lose weight than to keep it lost! That is why we
have given this three day stay-slim diet. You may follow these menu
suggestions three days of each week or may rotate and use continuously
if your weight problem demands it. It is planned to help you take
weight off, then help you keep it off.
Actually there is nothing complicated about a reducing diet. The
reason you gain additional weight is because you have been eating
more calories than your body requires. If you eat less, your body will
be forced to use the stored calories and your extra pounds will dis­appear.
You may return to your normal way of eating after this three­day
diet providing you follow these suggestions:
1. Include the proper amount of protein, vitamins and min­erals
for good nutrition in your daily menu.
2. Establish good eating habits of three meals taken at a regu­lar
time each day.
3. Avoid concentrated fats and sugar, such as butter, mar­garine,
mayonnaise, candy, frostings, jam and similar foods.
4. Eat a little less than usual.
5. Plan your menus ahead of time to make certain you have
the necessary foods on hand . Be sure to include Diet Delight
fruits, vegetables and salad dressings.
6. Measure your food in standard measuring cups and spoons.
Soon you will be able to approximate the size serving you
should have.
5
6
~ ~ 'J;;ut dJat{ 1200 Calories
'13tte~ 250 Calories
Half Grapefruit I Medium-size)
One Soft Bailed Egg
One Slice Whole Wheat Toast
Butter (1 teaspoon J
Black Coffee or Tea
J.uncfteo.tt 425 Calories
Cup of Hot Tomato Juice with lemon
luncheon Salad Bowl*
Diet Delight Whipped Dressing (1 tbsp .J
Melba Toast 12 slices)
Cherry Snow• (1 serving)
Skim Milk 18 ounces)
425 Calories
Frosty Fruit Cup* (1 serving)
Celery Sticks Radishes Green Onions
Broiled Beef Patty I 1/4 pound)
Spinach (1/, cup) Diced Carrots (1/, cup)
Apricot Whip* (1 serving)
Black Coffee or Tea
Bedtime: Skim Milk 18 ounces)
Total Carbohydrates: 125 grams Protein: 75 grams Fat: 40 grams
• Recipes on Opposite Page
Diet Delight peach half
Diet Delight pear half
Salad greens
'h cup cottage cheese
% cup Diet Delight pineapple chunks
Drain fruits well. Line salad bowl with greens. Put cottage cheese in
center and arrange fruit around cheese. Makes 1 serving.
Calories per Serving-!86
Carbohydrates, 21 grams; Protein, 22 grams; Fat, 1 gram
% cup Diet Delight cherries
'h tablespoon plain gelatin
'h tablespoon lemon juice
1 egg white
Custard Sauce:
'h cup skim milk 1 egg yolk Drop vanilla extract
Drain juice from cherries, reserving % cup and heat. Soften gelatin
in 2 tablespoons cold water and dissolve in hot juice. Cool until slightly
thickened. Pit and halve cherries. Beat egg white until stiff and fold
into gelatin. Fold in cherries and chill until firm. Serve with sauce.
Custard Sauce: Scald milk, add sugarless sweetener, if desired. Stir
into slightly beaten egg yolk. Cook and stir over very low heat until
slightly thickened. Blend in vanilla. Chill. Makes 3 servings.
Calories per Serving-74
Carbohydrates, 9 grams; Protein, 5 grams; Fat, 2 grams
cup Diet Delight fruit cocktail 1 tablespoon lemon juice
'!4 teaspoon grated lemon rind Drop almond extract
Drain fruit cocktail and mix juice with lemon rind, juice and almond
extract. Freeze until mushy. Spoon onto chilled fruit cocktail. Makes
2 servings. Calories per Serving-26
Carbohydrates, 6 grams; Protein, 0 grams; Fat, 0 grams
'h tablespoon plain gelatin % teaspoon grated lemon rind
1 tablespoon lemon juice '/.s teaspoon grated orange rind
'h cup hot water 1 egg white
1 cup juice from apricots 'h cup Diet Delight apricots
Soften gelatin in lemon JUICe and dissolve in hot water. Add JUICe
from apricots. Blend in rinds. Cool until thickened but not set. Beat
with rotary beater until light. Fold in stiffly beaten egg white and
diced apricots. Chill in serving dishes. Makes 3 servings.
Calories per Serving-27
Carbohydrates, 4 grams; Protein, 3 grams; Fat, 0 grams
7
8
~ /M Sw.ttJ lJaJ{ 1200 Calories
~If£· 325 Calori es
Orange Juice (lj, cup)
Hot Rolled Oats (% cup cooked)
One Slice Whole Wheat Toast
Butter ( lj, teaspoon J
Skim Milk (8 ounces)
Black Coffee or Tea
J.u~ 475 Calories
Hat Consomme with Chive (I cup)
Asparagus Omelet ( 2 eggs)
One Slice Whale Wheat Bread
Butter ( lj, teaspoon)
Royal Cherry Mold • (I serving)
Diet Delight Whipped Dressing (I tsp. )
Apricot Bavarian • (! serving)
Skim Milk (8 ounces)
400 Calories
Tomato Juice Cocktail (lj, cup) Tossed Green Salad
Diet Delight Bleu Cheese Dressing (I tbsp.J
Broiled Chicken (1/4 small size)
Spiced Peach • • Broccoli with Leman
Pineapple Puff • Black Coffee or Tea
Bedtime: Diet Delight Apricot Nectar (6 oz.)
• Recipes on Opposite Poge
Total Carbohydrates: 145 grams
• * Recipe an Page 12
Protein : 80 grams Fat: 30 grams
% cup Diet Delight cherries Y2 cup fresh grapefruit sections
Y2 tablespoon plain gelatin Lettuce
Y2 tablespoon lemon juice
Drain juice from cherries, measure and add water to make % cup
liquid. Soften gelatin in 2 tablespoons liquid. Heat remaining liquid
and dissolve gelatin in it. Blend in lemon juice. Cool until slightly
thickened. Pit cherries and dice grapefruit sections. Fold fruits into
gelatin and turn into molds. Chill until firm. Makes 3 ( 5-ounce) molds.
Calories per Serving-50
Carbohydrates, 10 grams; Protein, 3 grams; Fat, 0 grams
1 tablespoon plain gelatin
2 tablespoons cold water
Juice from Diet Delight apricots.
cup sieved Diet Delight apricots
% cup dry skim milk
1 teaspoon lemon juice
Soften gelatin in cold water. Heat V2 cup juice from apricots and dis­solve
gelatin in it. Blend in sieved apricots. Cool until mixture begins
to thicken. Sprinkle dry milk on top of V3 cup juice from apricots.
Add lemon juice and beat until thick and fluffy. Fold into gelatin.
Turn into 1 Vz-pint mold or 4 individual molds and chill until firm.
Unmold and garnish with apricot halves if desired. Makes 4 servings.
Calories per Serving-70
Carbohydrates, 11 grams; Protein, 6 grams; Fat, 0 grams
teaspoon plain gelatin
tablespoon cold water
Ya cup juice from pineapple
Drop mint extract
egg white
cup Diet Delight pineapple
chunks
Soften gelatin in cold water. Heat juice from pineapple and dissolve
gelatin in it. Add mint extract. Cool until slightly thickened. Beat egg
white until stiff and fold into thickened gelatin. Fold in drained
pineapple and spoon into serving dishes. Chill until firm. Garnish
with mint sprig if desired. Makes 2 servings.
Calories per Serving-86
Carbohydrates, 10 grams; Protein, 3.5 grams; Fat, 0 grams
9
10
~~ 250 Calories
One Sliced Orange
(Medium-sized)
One Poached Egg
One Slice Whole Wheat Toast
Butter
!I teaspoon J
Black Coffee or Tea
1200 Calories
J.~ 400 Calories
Green Salad Bowl
(includes lettuce, tomato,
1 hard-cooked egg and %
cup shrimp)
Diet Delight Chef's Herb Dressing
(2 tablespoons)
Melba Toast ( 2 slices)
Baked Stuffed Peaches* (I serving)
Skim Milk ra ounces)
7J~ 450 Calories
Frosted Pear Appetizer* (I serving)
Chef's Cabbage Salad • (I serving)
Broiled lamb Kabobs ( 3 ounces) with Diet Delight Pineapple Chunks ( lf4 cup)
String Beans (lj, cup) Banana Squash (lj, cup)
Butler for Vegetables !I teaspoon J
Golden-Gel* !I serving)
Bedtime: Skim Milk (8 ounces) Black Coffee or Tea *Recipes on Opposite Page
Total Carbohydrates: 120 grams Protein: 75 grams Fat: 40 grams
4 Diet Delight peach halves
2 teaspoons seedless raisins
'!. cup juice from peaches
'h teaspoon cornstarch
'!4 teaspoon grated lemon rind
For each serving put 2 peach halves together with 1 teaspoon raisins.
Fasten together with picks and place in small shallow baking dish.
Heat juice to boiling with cornstarch and lemon rind. Pour over
peaches. Bake in moderate oven (350 degrees F.) 15 to 20 minutes
until heated. Serve warm. Makes 2 servings.
Calories per Serving - 52
Carbohydrates, 13 grams; Protein, 0 grams; Fot, 0 grams
'1-wt.d?WtAppfJ.i/pt
2 Diet Delight pear halves Drop green food coloring
'f, tablespoon lemon juice Drop mint extract
Drain juice from pears, add lemon juice, green coloring and mint
extract. Turn into freezing tray and freeze until firm, stirring occasion­ally
with fork. Heap frozen mixture into chilled pear half and serve
at once. Makes 2 servings.
Calories per Serving- 21
Carbohydrates, 5 grams; Protein, 0 grams; Fat, 0 grams
tablespoon Diet Delight Chef's
Herb Dressing
teaspoon Diet Delight Whipped
Dressing
% cup shredded cabbage
Dill seed (optional)
Combine dressings. Mix well with cabbage. Season with dill seed and
garnish with green pepper ring and radish slices, if desired. Makes
1 serving.
Calories per Serving- 21
Carbohydrates, 3 grams; Protein, 0 grams; Fat, 1 gram
Go!JeJt-Gd
1 '!. teaspoons plain gelatin 1 cup Diet Delight apricot
2 tablespoons cold water nectar
Soften gelatin in water. Heat nectar and dissolve gelatin in it. Turn
into two individual molds and chill until firm. Makes 2 ( 5-ounce)
molds.
Calories per Serving-36
Carbohydrates, 8 grams; Protein, 1 gram; Fat, 0 grams
11
12
4 Diet Delight pear halves 3 whale cloves
1 teaspoon grated orange rind 6 whole oil spice
Drain juice from pears and heat to boiling with orange rind and spices.
Boil together 5 minutes. Place pears in shallow baking dish and pour
hot juice over them. Bake in moderate oven (350 degrees F.) 20 to 25
minutes. Serve warm. Makes 2 servings.
Calories per Serving-40
Carbohydrates, 10 grams; Protein, 0 grams; Fat, 0 grams
% cup Diet Delight apricots
1 teaspoon gelatin
'h tablespoon lemon juice
'/4 teaspoon grated orange rind
'!.! teaspoon grated lemon rind
Drain juice from apricots, measure V2 cup and heat. Soften gelatin in
lemon juice and dissolve in hot apricot juice. Force apricots through
sieve. Stir in gelatin mixture and rinds. Turn into refrigerator tray and
place in freezing compartment with control set at lowest temperature.
Freeze 1 hour or until thick layer of mixture on bottom and sides of
tray is firm. Turn into chilled bowl and beat with rotary beater until
smooth and fluffy. Return to freezing compartment and freeze to de­sired
consistency. Reset temperature control to normal. Makes 3
servings. Calories per Serving-27
Carbohydrates, 5 grams; Protein, 1 gram; Fat, 0 grams
No. 2 can Diet Delight peach
halves
6 whole cloves
teaspoon vinegar
1 (3-inch) stick cinnamon
Drain juice from peaches and combine with spices and vinegar. Sim­mer
5 minutes. Add peaches and simmer 5 minutes longer. Chill sev­eral
hours before serving.
Calories per.'Serving-20 per half
Carbohydrates, 5 grams; Protein, 0 grams; Fat, 0 grams
cup Diet Delight fruit cocktail
'f2 cup boiling water
1 tea bag
'12 tablespoon plain gelatin
tablespoon lemon juice
teaspoon chopped fresh mint
Salad greens
Drain fruit cocktail thoroughly, reserving V2 cup juice. Pour boiling
water over tea. and. allow to stand 3 or 4 minutes. Remove tea bag.
Soften gelatin in lemon juice and dissolve in hot tea. Stir in juice from
fruit cocktail. Cool until slightly thickened. Stir in mint and fruit cock­tail.
Spoon into individual molds and chill until firm . Unmold on salad
greens to serve. Makes 3 servings.
Calories per Serving-40
Carbohydrates, 8 grams; Protein, 2 grams; Fat, 0 grams
4 Diet Delight pear halves
1 tablespoon gelatin
2 tablespoons lemon juice
'!.. teaspoon grated lemon rind
'12 cup chopped green sweet pepper
2 tablespoons chopped pimiento
Salad greens
Drain juice from pears, add water to make 1V2 cups and heat. Soften
gelatin in lemon juice and dissolve in hot liquid. Blend in rind. Cool
until slightly thickened. Fold in green pepper and pimiento. Arrange
pears cut side down in loaf pan and pour gelatin around them. Chill
until firm. Cut into rectangles with 2 pears in each and serve on crisp
greens. Makes 2 servings.
Calories per Serving-SO
Carbohydrates, 15 grams; Protein, 5 grams; Fat, 0 grams
Slim ~im Salad
2 Diet Delight peach halves 'f2 teaspoon finely chopped green
'!.. cup cottage cheese onion
1 tablespoon chopped celery lettuce
1 tablespoon grated carrot
Drain peaches thoroughly. Mix cottage cheese, celery, carrot and onion
and spoon into peach halves. Place peaches on lettuce-garnished salad
plate. Makes 1 serving.
Calories per Serving-1 00
Carbohydrates, 13 grams; Protein, 11 grams; Fat, 0 grams
13
For a refreshing meal starter or dessert add a bit of spice to Diet De­light
fruit cocktail. Simmer a few whole cloves and stick of cinnamon
in juice from fruit cocktail. Pour over fruit and let stand several hours
before serving.
To make a fluffy apricot whip simply fold sieved Diet Delight apricots
into well beaten egg whites. Spoon into custard cups, set in pan of
water and bake in slow oven about thirty minutes.
Give zest to cooked vegetables by topping with a dab of Diet Delight
whipped dressing combined with a touch of prepared mustard. De­licious
on cauliflower, asparagus, spinach, broccoli, string beans or
cabbage.
A filling of chopped celery, cottage cheese and dash of curry powder
makes a satisfying luncheon salad when spooned into a Diet Delight
peach half.
This colorful and pretty dessert is very filling with only about 100
calories per serving. Spoon one-half cup drained Diet Delight fruit
cocktail on half a fresh medium-sized grapefruit. Sprinkle with chop­ped
mint and serve well chilled.
A warm broiled peach half or pineapple chunks make delicious meat
accompaniments. Put the drained fruit in the broiler just long enough
to warm through and brown lightly.
More and more the restriction of salt in the diet is being recommended
by doctors. There are varying degrees regarding the amount of salt
allowed, from the complete salt-free diet to a comparatively low salt
diet. Low salt diets are ~lso referred to as low sodhmz. It is important
to know that it is the sodium which should be restricted. Table salt,
which is sodium chloride, is the most common use of sodium. How­ever,
there are other sources, such as baking soda, ordinary baking
powder and certain drug products. It is wise to check the ingredients
on the label or ask your doctor before using these items.
Certain foods contain more sodium than others. Meat, fish, milk
and eggs have more than fruits, vegetables and cereals. By correctly
choosing your diet you may maintain a well-balanced diet as well as
controlling the amount of sodium you eat. Fruits may be eaten liber­ally
and add variety and vitamins to your menu. Vegetables should be
prepared without salt, but may be seasoned with herbs and spices to
bring out their best flavor. Tomatoes cooked with basil, marjoram and
asparagus, a sprinkle of nutmeg with spinach are a few suggestions.
Cinnamon, curry powder, garlic, dry mustard, sage and other flavor­ings
may be used in place of salt. Special caution must be taken to omit
baked goods which contain baking powder or baking soda. Salt-free
yeast bread should be used and is generally available or may be made
at home.
For convenience and year-round availability use dietetic canned
vegetables which contain no added salt or sodium preservatives. Serve
Diet Delight brand asparagus, spinach, tomatoes and tomato juice
right as they come from the can or use them in the recipes which are
suggested .
15
16
1 small anion
1 cup cooked red beans
2 cups water
2 cups coarsely shredded cabbage
2 cups Diet Delight tomatoes
cup fresh or frozen green beans
112 cup broken spaghetti
'!.. teaspoon dried basil
Ya teaspoon black pepper
Chop onion fine. Combine all ingredients and simmer 45 minutes to
1 hour. Makes 4 servings.
Calories per Serving-125 Mg. Sodium-12
2 medium-sized carrots V. teaspoon grated onion
2 tablespoons salad oil 1 tablespoon vinegar
Dash dry mustard 6 Diet Delight asparagus spears
Ya teaspoon black pepper lettuce
Dash cayenne pepper Pepper rings or cucumber slices
Scrape carrots, cut into lengthwise slivers, and cook in small amount
of boiling water until barely tender. Combine oil, mustard, pepper,
onion and vinegar and stir together. Pour dressing over drained carrots
and asparagus. Chill. Arrange asparagus and carrots on each lettuce­garnished
salad plate. Top with green pepper or cucumber slices.
Serves 3. Calories per Serving- I 05 Mg. Sodium- 12
4 oz. spaghetti {1 cup broken) 'f.. cup chopped green sweet pepper
V. pound ground beef 1 V. cups Diet Delight tomatoes
1 tab lespoon cooking oil % teaspoon chili powder
'/4 cup chopped onion Ya teaspoon dried basil
Cook spaghetti in boiling water until tender. Meanwhile shape beef
into small balls and brown in oil. Add onion and green pepper and
cook until tender. Add tomatoes, chili powder and basil and heat to
boiling. Drain spaghetti thoroughly and add to sauce. Cook slowly
about 10 to 15 minutes. Makes 4 servings.
Calories per Serving- 185 Mg. Sodium- 25
8 Diet Delight asparagus spears teaspoon finely chopped pimiento
Salad greens 1 tablespoon salad oil
V. teaspoon grated onion 1 tablespoon vinegar
1 teaspoon chopped green pepper Dash black pepper
Arrange asparagus on salad greens. Combine remaining ingredients
and pour over asparagus. Makes 2 servings.
Calories per Serving-75 Mg. Sodium-2
J.o.w Sarli.uJn1'fletta 1600 Calories 350 Mg. Sodium
~~ 300 Calories
Grapefruit Juice (lj, cup)
Shredded Wheat (J large biscuit)
Sugar (I teaspoon) Milk i 1j, cup)
Toasted low Sodium Bread (J slice)
Unsalted Butter (I teaspoon)
Black Coffee or Tea
J..~ 600 Calories
Minestrone* (J serving)
Combination Salad* (J serving)
Mustard Devilled Eggs (J whole egg)
low Sodium Bread (I slice)
Unsalted Butter (J teaspoon)
Diet Delight Pineapple with Mint (1j, cup)
Milk (I cup)
"/)ifurbt, 700 Calories
Avocado (1j, small) and Orange Cocktail (1j, cup sections)
Asparagus Vinaigrette* (J serving)
Spaghetti with Meat Balls* (I serving)
low Sodium Bread (J sl ice) Unsalted Butter (J teaspoon)
Mixed fruit Compote (Diet Delight pear, apricot, fig, pineapple and cherries)
Black Coffee or Tea
• Recipes on Opposite Page
17
18
2 cups Diet Delight tomatoes 2'h cups water
cup diced carrot 1 teaspoon Worcestershire sauce
cup sliced celery Bit of bay leaf
2 tablespoons chopped anion cup Diet Delight spinach
Combine all ingredients except spinach and cook slowly, covered,
until vegetables are tender. Chop spinach fine and add to soup. Heat
thoroughly. Makes about 7 cups.
Calories per Cup- 26 Mg. Sodium-43
cup Diet Delight tomatoes 'h teaspoon unsalted butter
Dash marjoram 2 eggs
Put tomatoes in small shallow pan with marjoram and butter and
heat to boiling. Break eggs into tomatoes, cover and cook very slowly
until eggs are set. Makes 1 serving.
Calories per Serving- 320
cup Diet Delight spinach
~ cup finely chopped onion
1 tablespoon unsalted butter
Mg. Sodium- l 00
2 cups skim milk
Dash nutmeg
Force undrained spinach through a sieve or chop very fine. Cook
onion slowly in butter until tender and golden. Add spinach and milk
and heat to scalding. Blend in a dash of nutmeg. Makes 3 servings.
Calories per Serving- II 0 Mg. Sodium- 90
1 Y2 cups Diet Delight tomato juice Generous dash block pepper
1 'h cups water 1 cup macaroni
'h teaspoon dill seed
Combine tomato juice, water, dill seed and pepper, and heat to boil­ing.
Add macaroni and cook slowly 15 to 20 minutes or until tender.
Makes 3 servings.
Calories per Serving- 160 Mg. Sodium- 9
J.o.w So.diJun11lettu, 1600 Calories 450 Mg. Sodium r:J3. 350 Calories
Diet Delight Tomato Juice (lj, cup)
Cream of Wheat 13 tbsps. uncooked)
Sugar II teaspoon) Milk (lj, cup)
Toasted low Sodium Bread II slice)
Unsalted Butter II teaspoon J
Black Coffee or Tea
~ 600 Calories
Vegetable Garden Soup* II serving)
Poached Eggs with Tomatoes• II serving)
Toast Triangles II slice low sodium bread)
Diet Delight Peach Slices (lj, cup)
Mi lk II cup)
7JilrJtelt 650 Calories
Hollywood Soup• II serving)
Carrot Curls Radishes Green Pepper Rings
Baked Halibut with lemon Butter (1/4 pound- I teaspoon butter)
Tomato Dill Macaroni* II serving) French String Beans (lj, cup)
Diet Delight Apricot Halves (lj, cup)
Black Coffee or Teo
• Recipes on Opposite Page
19
J.(JQJ So.tliJun lflle~ta 1600 Calories 425 Mg. Sodium
tJ3~ 300 Calories
Fresh Orange Juice ( 1h cup)
Baked Egg with Nutmeg
(I egg- 2 tablespoons milk)
Toasted Low Sodium Bread (I slice)
Unsalted Butter(! teaspoon)
Black Coffee or Tea
J.a~ 650 Calories
Quick Tomato Soup* (I serving)
Beef and Rice Casserole* (I serving)
Fresh Grapefruit and Orange Salad
(I cup sections)
Lemon Honey Dressing (I tbsp. each)
Diet Delight Cherries l'h cup)
Milk (I cup)
7:;i~rJtet~, 650 Calories
Spiced Fruit Cup l'h cup Diet Delight fruit cocktail!
Rosy Aspic Salad* (I serving)
Stuffed Beef Ralls* (I serving) Steamed Rice l'h cup cooked)
Diet Delight Asparagus Spears (4 to 5 spears)
Baked Apple (without skin)
Milk(! cup)
• Recipes Be law
1 medium-sized onion
1 tablespoon unsalted butter
2 cups Diet Delight tomato juice
'h cup hat water
1 cup sliced celery
2 whole cloves
Bit of bay leaf
Slice onion thinly. Cook in butter slowly until tender. Add tomato
juice, water, celery, cloves and bay leaf and cook until vegetables are
tender. Serve hot. Makes 3 servings.
Calories per Serving- 82 Mg. Sodium- 48
V2 cup uncooked rice '!. pound ground beef
1 cup frozen earn '!. cup chopped onion
1 V2 cups Diet Delight tomatoes V4 cup chopped green sweet pepper
2 tablespoons water V2 tablespoon cooking oil
Place rice in layer in greased baking dish. Arrange corn layer over it.
Mix tomatoes and water and pour over corn. Brown meat. Cook
onion and pepper in oil until tender. Pour meat, onion and pepper
over tomatoes. Cover and bake in slow oven ( 300 degrees F.) about
1 V2 hours. Makes 4 servings.
Calories per Serving- 220 Mg. Sodium- 20
1 tablespoon plain gelatin
2 cups Diet Delight tomato juice
1 teaspoon grated onion
1 tablespoon lemon juice
'h cup diced cucumber ar cabbage
'h cup sliced radishes
Lettuce
Soften gelatin in 2 tablespoons tomato juice. Heat remaining juice and
dissolve softened gelatin in it. Blend in onion and lemon juice. Chill
until slightly thickened. Fold in cucumber and radishes. Pour into
individual molds, chill until firm. Serve on lettuce leaf. Serves 3.
Calories per Serving- 64 Mg. Sodium- 16
pound round steak, cut '/..-inch cup Diet Delight Tomatoes
thick Tip of bay leaf
% cup drained Diet Delight spinach 2 tablespoons chopped green sweet
'Is teaspoon nutmeg pepper
V.. cup chopped onion '!.. teaspoon dried basil
Trim fat from meat and cut into equal size pieces. Flatten meat with
potato masher or side of cleaver. Drain spinach thoroughly and chop.
Mix with nutmeg and 2 tablespoons onion and divide among meat
servings. Roll meat around spinach and fasten with wooden picks.
Heat to boiling, the remaining tomatoes, onion, bay leaf, green pepper
and basil. Add meat rolls. Cover and bake in slow oven ( 32 5 de­grees
F.) about 1 Y2 to 2 hours until meat is tender. Makes 4 servings.
Calories per Serving- 220 Mg. Sodium- 65
s~ StUfre4iiA!u
A few caraway seeds add interesting flavor to Diet Delight asparagus
spears. Sprinkle the caraway on the asparagus before heating. This
seasoning trick is good with cooked cabbage, too.
To make delicious scalloped tomatoes, stir a little brown sugar into
Diet Delight tomatoes. Put in shallow baking dish with sprinkling
of crumbs from low sodium bread. Dot with unsalted butter and bake
in moderate oven about 30 minutes.
Simmer mixed pickling spice with Diet Delight tomato juice and use
as a base for a zippy tomato aspic. Blend chopped green pepper, avo­cado
cubes and grated carrot into the slightly thickened tomato gelatin
and chill until firm.
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VITAMINS
Weight Approxi- Available
in mate Cal- Pro- Fat Carbo- Cal- Phos- Iron Thia- Ribo- Nia- So- Crude
grams Measure ories tein hydrates cium phorous A mine flavin cin c dium Fiber
g . g. g . mg. mg. mg. I.U. meg. meg. mg. mg. mg. g .
DIET DELIGHT
FRUIT COCKTAIL 124 lfz cup 48 0.5 0.1 10.9 9-12 14 0.3 320 19 25 .51 3.1-4.3 4 0.5
DIET DEliGHT
PEARS 122 lfz cup 40 0.2 0.2 9.0 8-11 10 0.3 16 7 20 .17 1.7 4 0.7
DIET DEliGHT
PEACHES 123 1f2 cup 40 0.5 neg. 9.0 6 15 0.4 470 9 25 .91 6.7 7 0.4
(Halves or slices)
DIET DEliGHT
APRICOTS 123 lJz cup 46 0.6 0.1 10.2 12 18 0.5 2900 16 26 .44 8.5 4 0.5
DIET DEliGHT
CHERRIES 124 1f2 cup 60 0.9 0.1 13.8 15 21 0.3 19 17 22 .16 4.6 4 0.2
DIET DEliGHT
PINEAPPLE 124 1f2 cup 78 0.4 neg. 18.8 10 8 0.9 62 88 26 .21 8.3 1 0.4
DIET DELIGHT
FIGS 124 1f2 cup 58 0.6 0.1 13.1 40 14 0.4 62 37 37 .50 2.2 3 0.9
DIET DEliGHT
APRICOT NECTAR 243 1 cup 61 1.0 0.05 16.2 38 26 0.7 4000 24 29 .83 2.4 12 0.5
DIET DELIGHT
SPINACH 121 lf2 cup 29 2.4 0.5 3.1 66 40 1.7 4600 19 170 .36 26.7 82 0.7
DIET DELIGHT
ASPARAGUS 91 lfz can 19 1.2 0.1 2.9 10 29 0.6 35 40 50 .74 20.5 3 0.4
DIET DEliGHT
TOMATOES 121 lJz cup 24 1.0 0.1 4.5 6 23 0.6 1400 54 35 1.02 27.2 10 0.5'
DIET DEliGHT
TOMATO JUICE 242 1 cup 58 1.5 0.1 12.3 15 46 1.4 2400 116 70 2.01 44 15 0.7
DIET DEliGHT
CHEF'S HERB
DRESSING 5 1 tsp. 0.7 0.03 0 0.1 1 0.08 0.02 17 0.8 0.~ .01 0 10 0.02
DIET DEliGHT
BLEU CHEESE
DRESSING 5 1 tsp. 2.6 0.13 0.2 0.2 4 3 0.03 14 0.6 4 .03 0 14 0.03
DIET DEliGHT
0.041 0.8
Dietetic
Whipped Dressing 5 1 tsp. 8 0.1 22 2 0.02 8 0.7 0.9 0 0 15 0.03
""''
APPETIZERS
Frosty Fruit Cup . ...... ·. 7
Frosted Pear Appetizer .... 11
DESSERTS
Apricot Bavarian . . . . . . . . 9
Apricot Sherbet . . ...... 12
Apricot Whip . . . . . . . . . . 7
Baked Stuffed Peaches .... 11
Cherry Snow . . . . . . . . . . 7
Golden-Gel ........... 11
Pineapple Puff . . . . . . . . . 9
Spicy Baked Pears ....... 12
ENTREES
Beef Rice Casserole ..... . 20
Poached Eggs with Tomato .. 18
Spaghetti and Meat Balls ... 16
Stuffed Beef Rolls ....... 21
SALADS
Asparagus Vinaigrette ..... 16
Chef's Cabbage Salad ..... 11
Combination Salad ....... 16
Confetti Salad Molds ..... 13
Luncheon Salad Bowl . . . . . 7
Rosy Aspic . . . . . . . . . . . 21
Royal Cherry Mold . . . . . . . 9
Slim Jim Salad ......... 13
Springtime Salad .. . .... 13
SOUPS
Hollywood Soup . . . . . . . . 18
Minestrone .......... 16
Quick Tomato Soup ...... 20
Vegetable Garden Soup . . . . 18
MISCELLANEOUS
Spiced Peaches . . . . . . . . 12
Tomato Dill Macaroni ..... 18
Food Values from Food Values of Portions Commonly Used, Bowes
and Church 7th edition, 1951, Philadelphia, Pa.
Food Values for all Diet Delight brand products from the Laboratories
of Richmond-Chase Company, San Jose, Calif.
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