1/2 cup Tangy Tomato Sauce*
1 medium canned tomato, chopped
1 tablespoon green chili pepper
1 tablespoon dehydrated onion flakes
Artificial sweetener to equal 2 teaspoons sugar, or to taste
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon oregano leaves
1/4 teaspoon basil leaves
Dash of garlic powder
1 slice enriched white bread, toasted
2 ounces cooked chicken, chopped
1 ounce grated Monterey Jack cheese
Combine tomato sauce, tomato, chili pepper, onion flaked, sweetener, cumin, salt, oregano, basil, and garlic powder in a saucepan. Simmer 12 minutes. Place toasted bread in a baking dish. Pour sauce over. Place chicken on top, then spoon grated cheese over chicken. Bake at 350°F (moderate oven) for 15 minutes. Makes 1 luncheon serving.
*See Sauces, Preserves, Dressings; Card #23
Tangy Tomato Sauce
3 cups tomato purée
1/3 cup white wine vinegar
Artificial sweetener to equal 4 teaspoons sugar, or to taste
3/4 teaspoon garlic powder, or to taste
Combine all ingredients in a saucepan. Bring to a boil; reduce heat, and simmer 15 minutes to thicken. Divide evenly. Makes 12 servings, about 1/4 cup each.
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