Chocolate Soupchocolate, crockpot, diabetic, side dishes, soups/stews 1/2 cup + 1 tb sugar; * sugar sub may be used! 5 tablespoon flour 2 tablespoon cocoa 4 cup milk 1 (of course, we use low-fat) 3 slices bread; 8 1/4 cup stick butter; =or=- 1/4 cup margarine; * Combine sugar, flour and cocoa. Put under broiler and brown, stirring frequently. Add a little milk until cramy. Heat the remainder of the milk to boiling point. Slowly add a little until creamy. Heat the remainder of the milk to boiling point. Slowly add the cold milk mix, bring again to boiling point. Add vanilla and salt to taste (about 1/2 teaspoon vanilla and dash of salt). Cube the bread and fry golden brown in the butter. Add the toasted bread at serving time. Note: This is what you fix for your kids (even us big kids) on a cold winter's day. They (and we) love it for lunch. (If the substitutions are made) Food Exchange per serving: 1 LOW-FAT MILK EXCHANGES + 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE Source: The Ranch House Cookbook: Officers' Wives' Club Camp Pendleton, Califorina Brought to you and yours via Nancy O'Brion and her Meal-Master |
