I'll be posting a full dinner menu this week. If everyone likes, I'll do

this when I have the recipes done up. Most of these are ones I've put
together myself, so I have no idea what the exact carb counts are. I've
tried to be good, though.

Northwest Autumn Dinner

Mon (Appetizer): Stuffed Mushrooms
Tue (Soup or Salad): CABBAGE AND CARROT SALAD
Wed (Side Dish): Shallots in Red Wine Sauce
Thu (Entree): Herbed Pork Loin Roast
Fri (Dessert): Baked Apples

Lot of fiber, lots of flavor, lots of crunch, and lots of vitamins.

CABBAGE AND CARROT SALAD

2 Tbsp balsamic vinegar
2 Tbsp fat free mayonaise
1/4 tsp dried mustard
1/8 tsp celery seed
pinch of salt
4 cups red cabbage, sliced very thin
1 large carrot, grated
1/2 green bell pepper, sliced very thin

In a large bowl, combine the first five ingredients; mix well. Add
vegetables and stir to coat. Best if allowed to chill in the
refrigerator for a few hours before eating.
--
Gregory Gadow
techbear@serv.net
http://www.serv.net/~techbear

"If you make yourself a sheep, the wolves will eat you."
-- Benjamin Franklin

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