--------------------------------1ST SANDWISH--------------------------------
    1/2 c  Cottage cheese; (low-fat)

      2 tb Peanut butter;

--------------------------------2ND SANDWISH--------------------------------
      1    Hard boiled egg;

    1/4 c  Alfalfa sprouts;(optional)

      1    Dill pickle; chopped

--------------------------------3RD SANDWISH--------------------------------
    1/8 c  Cottage cheese;(low-fat)

      2 ts Chives;

      2 tb Cheddar cheese; grated

    1/4 c  Diced celery; finely

--------------------------------4TH SANDWISH--------------------------------
    1/4 c  Cottage cheese; (low-fat)

      2 tb Raisins;

      2 tb Cashews; chopped

    1/2 ts Cinnamon;

  These are good on basic whole-wheat bread, but try having them in
  Syrian flat breads, or as open-face sandwishes heated up in the oven.
  On hot days these combinations make a cook lunch served on a bed of
  lettuce with cracker or muffins on the side.
  Food Exchanges per serving:
  1st Sandwish: 1 one sandwish: 2 MEATS EXCHANGES + 2 FATS EXCHANGES

  ~>or<- 3 MEATS EXCHANGES; CAL: 141; PRO: 11gm; FAT: 4gm; CAR: 6gm;
  2nd Sandwish: 1 one sandwish: 2 MEATS EXCHANGES + 1 FAT EXCHANGES;

  CAL 70; PRO: 8gm; FAT: 2gm; CAR: 2gm;
  3rd Sandwish: 1 one sandwish: 2 MEATS EXCHANGES; CAL: 6gm; FAT: 2gm;

  CAR: 1gm:
  4th Sandwish: 1 sandwish: 2 MEATS EXCHANGES + 2 FAT EXCHANGES + 2

  FRUITS EXCHANGES; CAL: 104; PRO: 6gm; FAT: 2gm; CAR: 11gm;
  Source: Vegetarian Cooking for Diabetics by Patricia Mozzer
  Brought to you and yours via Nancy O'brion and her Meal Master