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A+ HL Computers -  A fair and honest computer repair,setup, network or just plain old advice.  »
By Alan, edited on Sep. 1 2007, 55 ,
In Press Releases and Company Profiles
QUALITY BODY WORKS -  2381 Kirkwood Ave
NAPLES, FL 34101  »
By excelmagic, simplify3, published on Sep. 3 2007, 44
In Collier County Business Directory
Obsession Yacht Charters -  487 Cape Florida Way
Naples, FL 34104  »
By simplify3, Udut, Kenneth, link posted on Oct. 17 2009, 44
In Collier County Business Directory
Florida: Get help faster if you are in an accident DHSMV by providing Florida with up to two emergency contacts - see website -  Emergency Contact Welcome

https://www6.hsmv.state.fl.us/dlcheck/findcustomer  »
By simplify3, created on Sep. 1 2007, 44
In General
A couple of wonderful naples, fl sites. By simplify3, created on Aug. 31 2007, 44
In Free.naplesplus.us (About Us, News, etc)
Techniques to get More Traffic to your weblog by Ashish Thakkar -  ...Blogging page no different from a website page...  »
By simplify3, edited on Aug. 31 2007, 44
In Webmaster
Technorati ProfileTechnorati Profile  »
By simplify3, edited on Aug. 31 2007, 44
In Free.naplesplus.us (About Us, News, etc)
Michael Lissack -  Michael Lissack is the director of the Institute for the Study of Coherence and Emergence (ISCE) as well as the editor-in-chief of ISCE's journal, Emergence. Dr. Lissack is also the founder and chairman of Knowledge Ventures Inc. Education  »
By simplify3, , link updated on Oct. 7 2009, 44
In Collier County Personal Webpage + Business Links
Collier County Business Directory 2 now available on Internet Archive - archive.org -  Collier County Business Directory 2 now available at: Internet Archive  »
By simplify3, published on Sep. 25 2007, 55
In Ads
naples florida real estate -  naples florida real estate websites  »
By simplify3, Moe, commented on June 11 2012, 55
In Real Estate General
Aloha Chicken
-  Yield: 6 servings

2 1/2 lb Chicken pieces; skinned -unsweetened
2 Chicken Bouillon cubes; 1/2 c Juice from pineapple;
-Borden Low Sodium 1 ts Light soy sauce;
1 tb Margarine; 2 tb Flour;
1 c Green pepper; diced (1 med. ds Pepper;
-pepper) 4 1/2 c Rice; cooked
1 c Radishes; thinly sliced Chow mein noodles; optional
1 c Pineapple chunks; canned,

Simmer the chicken in water with bouillon cubes. Remove meat from
bones and cut into chunks. Save 1 cup of chicken broth. While
chicken is cooking, melt margarine in frying pan or wok and saute the
radishes, green peppers, and pineapple until crisp tender, but not
brown. (Put rice on to cook.) Mix 1 cup saved chicken broth with 1/2
cup pineapple juice and 1 tsp. soy sauce. Add to pan.

Mix flour with 1 Tb. cold water and stir to remove lumps. Add to
vegetables. Add cut up chicken and a dash of pepper, and cook until
everything is hot. Serve over rice. If desired, sprinkle chow mein
noodles on top. Serves 6. (Portion is 3/4 cup mixture served over
3/4 cup cooked rice.)

Nutrients per serving: Calories 320, fat 7g, cholesterol 58mg,
carbohydrate 39g, sodium 314mg.

Exchanges: Bread 2 1/2, Meat 2.

Source: There IS Life after Lettuce by Pepper Durcholz, Alberta
Gentry, Carolyn Williams, M.S.

Formatted for Meal-Master by Joyce Burton.

By simplify3, published on Aug. 31 2007, 55
In Recipes
Banana Bread
-  Yield: 20 servings

1/4 c Sugar; 1 ts Baking soda;
3/4 c Sugar Twin; 2 c Flour;
1/3 c Margarine; 4 tb Milk;
1 Egg; 3/4 ts Vinegar;
2 Egg whites; 3 Bananas; ripe, mashed

Blend sugar, Sugar Twin, and margarine. Add eggs and mix well. Sift
flour and soda into bowl and stir. Mix milk and vinegar together,
then add to mixture. Fold in bananas. Bake 1 hour at 350 degrees in
greased 9 x 5 loaf pan. Let cool and cut into 20 slices.

Nutrients per slice: Calories 108, fat 3.6g, cholesterol 14 mg,
carbohydrate 17g, sodium 63mg.

Exchanges: Bread 1, fruit 1/4, fat 1.

Source: There IS Life after Lettuce by Pepper Durcholz, Alberta
Gentry, Carolyn Williamson, M.S.

Formatted for Meal-Master by Joyce Burton.

By simplify3, published on Aug. 31 2007, 44
In Recipes
Black Beans and Rice
-  Yield: 4 servings

1 lb Black beans; 1/2 c Vinegar;
1 ts Oregano; 1 Green pepper; chopped
1 lg Onion; chopped 2 c Cooked brown rice;
3 Bay leaves; 2 ts Olive oil;
1 cl Garlic; 1 Ham hock; trim fat

Wash the beans and soak overnight in 2 quarts of cold water. Saute the
onion ( and its just as good if you leave the onion raw), garlic and
pepper in the oil. Combine all the ingredients except the vinegar and
rice, and cook over low heat until the beans are tender. Add the
vinegar and serve over the rice.

By simplify3, published on Aug. 31 2007, 44
In Recipes
Black Forest Parfait
-  Yield: 6 servings

3 oz Neufchatel cream cheese; 1/3 c Cherry juice;
2 c Skim milk; cold 1 cn Red sour pitted cherries;
3 oz Pkg. Jell-o sugar-free; -1 lb., water packed
-instant chocolate pudding; 6 pk Equal sweetener;
1 tb Cornstarch;

Blend cream cheese with 1/4 cup skim milk on low speed of electric
mixer, until smooth. Add remaining milk and pudding mix. Mix 1 or 2
minutes or until smooth.

Mix cornstarch in cherry juice until dissolved. Add to cherries and
cook until it boils for 1 minute. Remove from heat and stir in Equal.

Alternately spoon pudding and cherries into parfait dishes, ending
with pudding. Garnish with 2 cherries.

Nutrients per serving: Calories 116, fat 3.5gm, cholesterol 14mg,
carbohydrate 16g, sodium 304mg.

Exchanges: Bread 1/2, milk 1/2, fruit 1/2, fat 1.

Source: There IS Life after Lettuce by Pepper Durcholz, Alberta
Gentry, Carolyn Williamson, M.S.

Formatted for Meal-Master by Joyce Burton.

By simplify3, published on Aug. 31 2007, 44
In Recipes
Chocolate Chiffon Mold
-  Yield: 6 servings

1 tb Gelatin; Granulated 1/2 c Water; Cold
3 md Eggs, Separated 1/4 c Cocoa; Dry (25 Grams)
1/8 ts Salt; 1 1/2 ts Vanilla; Real(No Artificial)
1/2 ts Chocolate Extract; Pure Artifical Sweetener ;*
1/8 ts Cream Of Tartar; 42 g Ladyfingers; 6 Small

* Use enough artificial sweetener to substitute for 2/3 cups
sugar. Soak gelatin in cold water. Beat egg yolks until light; add
cocoa, salt, and milk; beat until smooth. Turn into the top of a
double boiler. Cook over simmering water stirring constantly until
thick and smooth. Remove from heat. Add vinilla, chocolate extract
and artificial sweetener; mix well. Add chocolate mixture to gelatin
and stir until gelatin is completely dissolved. Chill in
refrigerator, stirring occasionally until mixture sets to the
consistency of unbeaten egg whites. Meanwhile split lady fingers.
Place halves upright ( flat side in) around outer sides of a 4-cup
mold. When chocolate mixture is partially thickened, beat egg whites
and cream of tartar until stiff. Fold into chocolate mixture; blend
thoroughly. Carefully spoon into mold. Cover with clear plastic
wrap. Chill for 3 to 4 hours or until set. Unmold onto a serving
plate as you would any gelatin mixture. To serve, cut into six
slices.

Makes 6 Servings of 2/3rds cup chocolate mold plus 2 ladyfinger
halves.

Nutritive Values Per Serving: CHO 11 gm; PRO 7 gm; FAT 4 gm;
Calories 103; Sodium 100 Mg

Food Exchanges Per Serving: 1 Fruit Exchange Plus 1 Low-Fat Meat
Exchange

Low-Sodium Diets: Omit Salt

By simplify3, published on Aug. 31 2007, 44
In Recipes
Chocolate Coconut Macaroons
-  Yield: 86 cookies

MMMMM--INGREDIENTS---
1/4 c Semisweet chocolate chips; 1 ts Chocolate flavoring;
2 Large egg whites; (optional)
1/4 ts Cream of tartar; 1/8 ts Salt;
1 ts Vanilla; 2 1/2 c Flaked coconut;

Melt chocolate chips in the top of a double boiler or in a micowave
oven. Set aside and cool to room temperature. Place egg whites and
cream of tartar in a mixer bowl and beat at high speed, using a whip,
until peaks are formed. Add sugar gradually while continuing to beat
at high speed. Add flavorings and salt to meringue, beating at low
speed. Add melted clocolate, continuing to beat at slow speed. Remove
the whip and stir the coconut into the margingue with a spoon. Drop
by heaping tablespoon onto a cookie sheet that have been sprayed with
pan spray or lined with aluminum foil. Bake at 325 for about 20
minutes, or until marcroons are not quite firm. Remove loosly
cpvered container in a dry place at room temperature. Keep in a
loosely covered container in a dry place at room temperature, or
freeze until needed. Do not cover tightly if storing at room
temperature.  »
By simplify3, published on Aug. 31 2007, 44
In Recipes
Cranberry-Stuffed Acorn Squash
-  Yield: 4 servings

2 md Acorn squash; 1 Orange; peeled and chopped
1 Apple; chopped 1/2 ts Cinnamon;
1/2 c Cranberries; fresh or frozen 2 ts Honey or Equal Sweetner;
-chopped

Cut the squash in half and remove the seeds. Combine the remaining
ingredients, except the honey or sweetener. Fill the squash with the
mixture. Drizzle the honey or sweetener over the squash. Place in a
baking pan. Cover with aluminum foil or a lid and bake for 25 minutes
in a 400 degree oven. Remove the foil and continue baking until the
squash is tender, about 20 minutes.

Serves 4

One Serving = Calories: 125 Carbohydrates: 31 Protein: 2 Fat: 1
Sodium: 2 Potassium: 608 Cholesterol: 0

Exchange Value: 1 Bread Exchange + 1-1/2 Fruit Exchanges

Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.

By simplify3, published on Aug. 31 2007, 44
In Recipes
Ettas Oatmeal Cookies
-  Yield: 24 cookies

MMMMM--INGREDIENTS---
1/2 c Margarine; (1 Stick) 1/2 ts Black walnut flavoring;
1/4 c Sugar; 1/4 c Water;at room temperature
1/4 c Brown sugar; 1 1/2 c All-purpose flour;
Dry sugar substitute equal; 1 ts Baking soda;
To 1/4 cup of sugar 1/4 ts Salt;
1/4 c Egg; whites 1/2 c Black or English Walnuts;
1 ts Vanilla; -chopped

Cream margarine, sugars and dry sugar substitute together at medium
speed until light and fluffy. Add egg whites, flavorings, and water,
and mix at medium speed for 30 seconds, scraping down the bowl before
and after adding egg whites, flavorings, and water. Stir flour,
baking powder, salt, oatmeal and walnuts together to blend, and add
to creamy mixture. Mix to blend. Drop dough by 1 1/2 T onto cookie
sheets that have been sprayed with pan spray or lined with aluminum
foil. Press each cookie down lightly with the back of a tablespoon
dipped in color water. Bake at 350 for 12 to 14 minutes, or until
cookies are lightly browned. Remove them to a wire rack and cool to
room to temperture.  »
By simplify3, published on Aug. 31 2007, 44
In Recipes
Ice Cream, Lowfat
-  Yield: 8 servings

MMMMM--INGREDIENTS---
8 oz Pet Lite Milk; 1 ts Vanilla;
4 pk Sugar Substitute;

MMMMM---ADD: ONE OF THE FOLLOWING--
2 Peach; peeled + diced 8 oz Orange Juice;
1 Banana; mashed 2 c Strawberries; crushed
4 sl Pineapple with juice;

Directions: Mix all together and put in freezer of refrigerator until
hardened. Remove - break up - put in blender and whip until creamy.
Serve. Can also be made in one of the small electric machines, or one
of those that goes in freezer. Calories: 75 cal. Exchanges: 1/2 Milk
and 1/2 Fruit

From Files of A.Broaddus 6-24-93

By simplify3, published on Aug. 31 2007, 44
In Recipes
Jiffy Fruit Cobbler
-  Yield: 6 servings

1 Canned peaches; apricots; Cinnamon; to taste
Or fruit cocktail;..in 1 c Biscuit mix;
Fruit juice 1/3 c Milk;
2 ts Tapioca; minute

Preheat oven to 350 degrees. Combine fruit and juice, tapioca and
cinnamon in a 9 inch pie plate, set aside. Stir together biscuit mix
and milk in a small bowl. Top fruit mixture with 6 equal sized
mounds of biscuit dough.

Place fruit mixture with the biscuits on top of the oven. Bake 25-30
minutes.

Serve warm with fruit dished on top of biscuit.

1 serving = 170 cal. 1 brd, 3/4 fruit, 1 fat. Carbs = 27, pro = 3, f
= 5

Approved by the Diabetes Assoc.

By simplify3, published on Aug. 31 2007, 44
In Recipes
Mexican Goolash
-  Yield: 4 servings

1/2 lb Lean ground beef; 1 1/2 c Raw macaroni;
1/2 c Onion; chopped 1/4 ts Garlic powder;
1/4 c Green pepper; chopped 1/4 ts Pepper;
3 c Tomato juice; Hunts No Salt 1/4 ts Chili powder;

Add Macaroni to boiling water and cook for 7 minutes. Cook the first 3
ingredients in cast-iron skillet until meat is brown and vegetables
are tender. Drain off fat. Add tomato juice, macaroni, and spices.
Simmer until liquid is almost absorbed.

Note: Served with a salad, this makes a delicious meal.

Nutrients per serving: Calories 323, fat 11g, cholesterol 49mg,
carbohydrate 36g, sodium 64mg.

Exchanges: Bread 2, Meat 2, Vegetable 1.

Source: There IS Life after Lettuce by Pepper Durcholz, Alberta
Gentry, Carolyn Williamson, M.S.

Formatted for Meal-Master by Joyce Burton.

By simplify3, published on Aug. 31 2007, 44
In Recipes
Miracle Rise Chocolate Cake
-  Yield: 12 servings

MMMMM--INGREDIENTS---
1 pk Active dry yeast; 2 c Flour; Pillsburys All Purp.
1/2 c Warm water; 1 tb Baking Powder;
2 Eggs; OR EGG SUBSTITUTE; 1 ts Soda;
1/2 c Skim milk 1/2 ts Salt;
1/3 c Vegetable Oil; 1 ts Vanilla;
3 tb Sweet*10 Liquid; 1 ts Red food coloring;
1/2 c Cocoa;

Directions: Spray a 9-in tube or Bundt pan. In a large mixer bowl,
soften yeast in warm water. Add egg substitute, milk, oil and
Sweet*10. Beat 2 minutes at high speed. Add cocoa, dry ingredients,
vanilla and food coloring. Blend at low speed; beat 3 minutes at
medium speed. Pour batter into greased 9-inch Bundt pan or tube pan.
Cover with foil; let rise in warm place for 45 minutes. Bake at 350
degreds for 30 to 35 minutes until a wooden pick inserted in center
of cake comes out clean. Invert immediately onto wire rack. Cool.
1/12th of cake has 145 calories. Exchange values - 1/2 skim milk; 1
Fruit, 1 Fat Created by Pillsbury Kitchens

Exchange From files of A.Broaddus 6-29-93

By simplify3, published on Aug. 31 2007, 44
In Recipes
Monster Cookies
-  Yield: 36 servings

1/4 c Egg; White 1 ts Vanilla
1/4 c Brown Sugar; 1/3 c Vegetagble oil
1/2 c Sugar; 4 c Rolled oats
-sugar substitubed may be 1 ts Baking oats
Used 1/2 c Semisweet chocolate chips;
1 c Peanut butter; crunchy

Place eggs whites, sugars, peanut butter, vanilla and oil in a mixer
bowl and mix at medium speed to blend well. Add oatmeal, baking soda
and chocolate chips tp creamy mixture anmd mix at medium speed to
blend. Drop dough by 1 1/2 tablespoonfuls (level no 40 dipper) onto
cookie sheet that have been sprayed with or lined with aluminum foil.
Press each cookie down lightly to 1/2 thick with back of a tablespoon
dipped in cold water. Bake at 350 for 12 minutes, or until cookies
are lightly browned and firm. Remove them to a wire rack and cool a
room temperature.

Food Exhcanges per serving: 1 STARCH/BREAD EXCFHANGE + 1 FAT
EXCHANGE CAl: 137, fat 7g, CHO: 16 g, Na: 44mg, PRO: 4g, CHO: 0

Source: Desserts for Diabetics by Mabel Cavaiani, R. D.

Brought to you and yours via Nancy OBrion and her Meal-Master

By simplify3, published on Aug. 31 2007, 44
In Recipes
Mustard Sauce
-  Yield: 8 servings

2 Egg Yolks; 1/2 ts Mustard; dry
3 tb White Vinegar; 3 tb Skim Milk;
1 tb Prepared Mustard; 1 tb Lemon Juice;
Artificial Sweetener; *

* Enough Artificial Sweetener to substitute for 1 t of Sugar


=

Beat egg yolks with dry mustard in the top of a double boiler
until blended. Add vinegar gradually, beating after each addition.
Cook over simmering water, stirring constantly until thick and
smooth. Add milk gradually, beating in with a fork or wire whip. Cook
5 more minutes over simmering water. Remove from heat. Let cool 10
minutes. Add remaining ingredients, blend well. This is delicious
served with Ham, Pork, or Canadian-style bacon.

Makes 8 servings of 1 Tablespoons each.
Nutritive Values Per Serving: CHO 1 gm; PRO 1 gm; FAT 1 gm; Calories
18 Sodium 28 mg
Food Exchange Per Serving: Up to 1 Tablespoon may be considered
Free. If you use 3 Tablespoons count as 1 Fat Exchange.
Low-sodium Diets: This recipe is suitable, but should be used with
fresh pork, not ham or Canadian style bacon.

By simplify3, published on Aug. 31 2007, 44
In Recipes
Our Lemon Pie
-  Yield: 8 servings

3 tb Margarine; 27 pk Equal sweetener;
10 Graham cracker squares; 2 Egg yolks;
1/2 c Skimmed evaporated milk; 2 lg Lemons; 1/2 cup juice
-cold 3 Egg whites;
1 pk Dream Whip; 3 tb Sugar;

Melt margarine on medium to low heat. Roll graham crackers into
crumbs with rolling pin. Mix crumbs and melted margarine. Pat to
make crust on bottom and sides of pie pan. Chill.

Add cold evaporated milk to Dream Whip (do not add vanilla). Sprinkle
in 24 pkg. Equal. Mix and beat according to directions. Beat egg
yolks slightly, and gradually stir in lemon juice. Gradually fold in
the whipped Dream Whip. Spread in pie crust. Turn on broiler so it
will get hot. Beat 3 egg whites frothy (use clean beaters so whites
will beat up as fluffy as possible). Add 1 tbs. sugar and beat until
blended in. Add another tbs. sugar and 3 Equal pkg. and beat until
soft peaks form. Spread meringue over top. Spread meringue to stick
to the edges so it wont shrink when you broil it.

Put under broiler for 30-60 seconds until meringue is lightly
browned. IT DOESNT TAKE LONG AT ALL AND IS EASY TO BURN. The flavors
will blend better if you chill for 5 hours.

Nutrients per serving: Calories 144, fat 5g, cholesterol .6mg,
carbohydrate 27g, sodium 81mg.

Exchanges: Bread 1, fruit 1/2, milk 1/2, fat 1.

Source: There IS Life after Lettuce by Pepper Durcholz, Alberta
Gentry, Carolyn Williamson, M.S.

Formatted for Meal-Master by Joyce Burton

By simplify3, published on Aug. 31 2007, 44
In Recipes
Peppers Tuna Casserole
-  Yield: 8 servings

6 1/2 oz Water-packed tuna; Salt; to taste
1/2 c Onion; diced Pepper; to taste
6 oz Egg noodles; 2 sl Light sandwich cheese;
1 cn Light cream ofmushroom soup;

Cook noodles; drain. Mix in all ingredients and top with the cheese.
Bake at 350 degrees for about 45 minutes to 1 hour.

Nutrients per serving: Calories 72, fat 3g, cholesterol 5mg,
carbohydrate 3g, sodium 146mg. Exchanges: Meat 1.

Source: There IS Life after Lettuce by Pepper Durcholz, Alberta
Gentry, Carolyn Williamson, M.S.

Formatted for Meal-Master by Joyce Burton.

By simplify3, published on Aug. 31 2007, 44
In Recipes
Red Beans and Rice #4
-  Yield: 4 ser(1 cup)

2 cl Garlic; minced 2 ts Tabasco sauce;
1/3 c Onion; diced 2 c Brown rice; cooked
1/8 ts Cayenne; 2 c Red beans; cooked
1/8 ts Cumin; 1 c Ham; cooked and diced
1/8 ts Chili powder;

In a large pan, saute garlic and onion with seasonings. Add rice,
beans and ham; cook over medium heat. Stir in approximately 1/4 cup
water or liquid from beans. Cook until heated through.

Serves: 4 (1 cup servings)

Calories: 306 Protein: 19 g Fat: 4 g Carbohydrates: 48 g Fiber: 10.4 g
Cholesterol: 21 mg Sodium: 555 mg (high in sodium) Potassium: 731 mg

Exchange: 3 starch/bread 1 medium-fat meat

By simplify3, published on Aug. 31 2007, 44
In Recipes
Rice and Cheese Casserole
-  Yield: 6 servings

2 1/2 c Cooked brown rice -cheese
3 Green onions, chopped 1/2 c Low-fat milk
1 c Low-fat cottage cheese 1/2 ts Dijon-style mustard
1 ts Dill weed Nonstick vegetable spray
1/4 c Freshly grated Parmesan

Combine all but the last ingredient in a mixing bowl. Pour into a
casserole dish coated with nonstick vegetable spray. Bake in a
preheated 350 degree oven for 15 to 20 minutes. Serves: 6 (3/4 cup
servings)

Calories: 225, Protein: 14 g, Fat: 4 g, Carbohydrates: 34 g, Fiber:
2.5 g, Cholesterol: 10 mg, Sodium: 328 mg, Potassium: 218 mg

Exchange: 1 1/2 starch/bread 1/2 lean meat 1 low-fat milk

From: UCSD Healthy Diet for Diabetes cookbook Posted by: Debbie
Carlson - Cooking Echo

RECIPE CLIPPED by Joan Johnson

By simplify3, , link updated on Oct. 19 2009, 44
In Recipes
Scalloped Tuna
-  Yield: 5 servings

1 c Soft breadcrumbs; 1/2 ts Salt substitute;
1 1/2 c Skim milk; 1/4 ts Pepper;
1 tb Margarine; 1 sm Onion; minced
1 Egg; 1 ts Parsley flakes;
2 Egg whites; 6 1/2 oz Water-packed tuna;

Heat breadcrumbs with milk and margarine until margarine melts.
Meanwhile, beat egg and egg whites. Stir in salt, pepper, onion,
parsley flakes, and tuna. Gradually stir in hot milk and crumbs.
Place in casserole dish and bake at 350 for 25-30 minutes.

Nutrients per serving: Calories 165, fat 10gm, cholesterol 72mg,
carbohydrate 14gm, sodium 452mg.

Exchanges: Bread 1, Meat 1, Fat 1.

Source: There IS Life after Lettuce by Pepper Durcholz, Alberta
Gentry, Carolyn Williamson, M.S.

Formatted for Meal-Master by Joyce Burton.

By simplify3, published on Aug. 31 2007, 44
In Recipes
Soft Molasses Cookies
-  Yield: 30 servings

1/4 c Sugar; 1 ts Cinnamon;
1/2 c Molasses; 1 ts Ginger;
1/2 c Vegetable shortening; 1/2 ts Nutmeg;
2 Large eggs; 1/4 c Sugar;(dry sugar substitute)
2 3/4 c All-purpose flour; 1/2 c Coffee;(hot)
2 ts Baking soda; 1 tb Lemon juice;

Cream sugar, molasses and shortening together at medium speed until
light and fluffy. Add eggs and mix at medium speed until creamy,
scraping down the bowl before and after adding eggs. Stir flour,
baking soda, cinnamon, ginger, nutmeg, salt and dry sugar substitute
together to blend well, and then add, along with coffee and lemon
juice, to creamy mixture. Mix at medium. Mix at medium speed until
creamy. Drop dough by 1 1/2 Tablespoon onto cookies sheets that have
been sprayed with pan spray or lined with aluminum foil. Bake at 375
for 12 to 14 minuntes, or until cookies are firm. Remove them to a
wire rack and cool to room temperuture.

Food exchanges per servings: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
CAL: 101, FAT: 4g, CHO: 15g Na: 103mg, PRO: 2g, CHO: 18mg

Source: Desserts for Diabetics by Mabel Cavaiani, R. D.

Brought to you and yours via Nancy OBrion and Her Meal-Master

By simplify3, published on Aug. 31 2007, 44
In Recipes
Southern Cornbread
-  Yield: 12 servings

1 c Yellow cornmeal; 3/4 ts Salt substitute;
1 c Flour; 1 md Egg; slightly beaten
4 ts Baking powder; 1 c Skim milk;

Sift dry ingredients together. Add egg and milk; mix well. Pour into
12 x 8-inch pan which has been sprayed with a nonstick vegetable
coating. Bake at 425 for 25 minutes. Cut into 12 squares.

Nutrients per serving: Calories 81; fat 1g, cholesterol 0,
carbohydrate 15g, sodium 142mg.

Exchanges: Bread 1

Source: There IS Life after Lettuce by Pepper Durcholz, Alberta
Gentry, Carolyn Williamson, M.S.

Formatted for Meal-Master by Joyce Burton.

By simplify3, published on Aug. 31 2007, 44
In Recipes
Stewarts Salad
-  Yield: 12 servings

MMMMM---1ST LAYER
2 pk 3 oz.sugar-freelemon Jell-o; -Few drops
-(prepared) 20 oz Can crushed pineapple;
2 dr Green food coloring; -in own juice; drained

MMMMM
-2ND LAYER
1 pk 8 oz. lite cream cheese; 1 pk Lite Dream Whip*; make with
-softened -skim milk

MMMMM
---3RD LAYER
1 c Pineapple juice; unsweetened 2 Egg yolks;
2 tb Flour; 16 pk Equal sweetener;

*May use 8 oz. Lite Cool Whip.

Mix Jell-o, food coloring, and drained pineapple. Pour into a 9 x
13-inch pan and chill until firm. Blend the cream cheese and Dream
Whip together. Spread over chilled Jell-o layer. Chill. Cook third
layer ingredients until thick; then cool. Drop by spoonfuls over
second layer and spread carefully. Keep chilled until ready to serve.

Nutrients per serving: Equal, Calories 114, Fat 5 g, Cholesterol 42
mg, Carbohydrate 12 g, Sodium 129 mg.

Exchanges: Fruit 1, Fat 1/2.

Source: There IS Life after Lettuce by Pepper Durcholz, Alberta
Gentry, and Carolyn Williamson, M.S.

Formatted for Meal-Master by Joyce Burton.

By simplify3, published on Aug. 31 2007, 44
In Recipes
Strawberries Romanoff
-  Yield: 1 servings

MMMMM--PER SERVING---
1/4 c Lowfat yogurt; put in 4 Strawberries; fresh or
-custard cup -thawed frozen
4 pk Equal sweetner; up to 5 ds Nutmeg;

For each serving, mix yogurt with Equal and a dash of nutmeg. Then add
strawberries and stir. Serves 1.

Nutrients per serving: Calories 57, fat 1g, cholesterol 0mg,
carbohydrate 5g, sodium 40mg.

Exchanges: Milk 1/2, fruit 1/3.

Source: There IS Life after Lettuce by Pepper Durcholz, Alberta
Gentry, Carolyn Williamson, M.S.

By simplify3, published on Aug. 31 2007, 44
In Recipes
Three Beans in a Salad
-  Yield: 4 servings

MMMMM--INGREDIENTS---
2/3 c Pinto beans;cooked drained 2 tb Natural rice vinegar;
2/3 c Garbanzo bns; cooked,drained 1 tb Lemon juice;
1 1/2 c Green beans; sliced, steamed 4 ts Olive oil;
1/2 c Celery; diced 1/4 ts Each salt;
1/4 c Red onion; diced Freshly ground pepper;
1/4 c Pimentos; diced Lettuce leaves
1/4 c Parsley; chopped

1. In salad bowl combine all ingredients, except lettuce. Chill

2. Serve on lettuce leaves.

DEAL-MEAL CARDS USED: 1 meat 1 vegetable 1 fat 155 Calories

By simplify3, published on Aug. 31 2007, 44
In Recipes
Tuna Salad
-  Yield: 6 servings

1/2 c Low-calorie mayonnaise; -and all
1 tb Lemon juice; 2 cn 6 1/2 oz. water-packed tuna;
2 tb Green onions; chopped,tops, 1/2 c Celery; chopped

Combine all ingredients and toss slightly before serving. Serve on a
bed of shredded lettuce. Serves 6. (From Dr. Richard Berger.)

Nutrients per serving: Calories 131, Fat 4 g, Cholesterol 35 mg,
Carbohydrate 1 g, Sodium 413 mg.

Exchanges: Meat 1, Fat 1.

Source: There IS Life after Lettuce by Pepper Durcholz, Alberta
Gentry, and Carolyn Williamson, M.S.

Formatted for Meal-Master by Joyce Burton.

By simplify3, published on Aug. 31 2007, 44
In Recipes
Vegetable Gumbo
-  Yield: 6 servings

1 Onion; chopped 1/2 c White Grape Juice;
1/2 Green pepper; diced 1/2 c Water;
2 Ribs Celery; diced 1/4 ts Tabasco sauce;
1 Clove garlic; minced 1/4 ts Paprika;
1 lb Okra; sliced, fresh, frozen 2 tb Fresh parsley; chopped
1 lb Tomatoes; fresh, or canned 1 tb Basil or Rosemary; minced
2 c Corn; fresh, frozen, canned Vegetable coating spray
1 ts Vegetable Bouillon granules;

Method: In a large heavy stew pot, place bouillon and 1/2 C white
grape juice, onion, green pepper, celery garlic, cook until tender,
5-7 minutes. Add other ingredients, cook over low heat, stirring
occasionally to keep from sticking to bottom. Cover and simmer gently
until corn and okra are done. (or simmer in crockpot 6-7 hours)

Note: Cut fresh corn from cob with a sharp knife, then scrape the
remaining corn off the cob. Four ears will make about two cups. If
you use dried herbs, rub them with the palms of your hands before
adding to the pot, this releases their aroma and goodness. Exchanges:
1 Veg, 1 Bread, and 107 calories. Update old family favorite - Alice
in Houston

By simplify3, published on Aug. 31 2007, 44
In Recipes
Wild Rice-Stuffed Squash
-  Yield: 4 servings

2 md Acorn Squash; 1/2 c Walnuts; chopped
1/2 c Wild Rice; cooked 1 tb To 2 tb Frozen Orange Juice;
1 ts Orange Rind; grated Concentrate

Cut the squash in half and remove the seeds. Combine the remaining
ingredients and fill the squash with the mixture. Place in a baking
pan. Cover with aluminum foil or a lid and bake in a 400-degree oven
for about 35 minutes, or until the squash is fork-tender. Extra
orange juice concentrate can be drizzled over the squash just before
serving.

Serves 4

One Serving = Calories: 204 Carbohydrates: 28 Protein: 5 Fat: 10
Sodium: 20 Potassium: 610 Cholesterol: 0

Exchange Value: 2 Bread Exchanges + 2 Fat Exchanges

Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.

By simplify3, published on Aug. 31 2007, 44
In Recipes
Amish Sugar Cookies
-  Yield: 24 servings

1/2 c Sugar; 1 ts Lemon or alomond flavoring
1/3 c Powdered Sugar; 2 tb Water
1/4 c Margerine; (1/2 stick) 2 1/4 c All-purpose flour
1/3 c Vegetable oil 1/2 ts Baking soda
1 Egg; (large) 1/2 ts Cream of tartar;
1 ts Vanilla 1/2 ts Salt

Place sugars, margarine and oil in a mixer bowl and mix at medium
speed until creamy. Add egg, banilla, flavoring and water, and mix
at medium speed for 30 seconds, scraping down the bowl before and
after adding these ingredients. Stir remaining ingredients together
to blend well; add to creamy mixture and mix at medium speed to
blend. Form dough into 24 balls using 1 tablespoon dough per ball.
Place balls on cookie sheets that have been sprayed with pan spray or
lined with aluminum foil. Press balls down evenly to 1/2 with the
back of a tablespoon dipped in water. Bake at 375 for 12 to 14
minutes, or until cookies are browned on the bottom and lightly
browned around the edges. Remove cookies to a wire rack and cool to
room temperature.

Food exchanges: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE

Caloiries: 107, FAT: 5g, CHO: 15g, Na: 50mg, PRO: 2g, Cholesterol:
llmg. Source: Desserts for Diabetics by Cavaiani, R. D.

Brought to you and yours via Nancy OBrion and her Meal-Master

By simplify3, published on Aug. 31 2007, 44
In Recipes
Applesauce Cinnamon Muffins
-  Yield: 12 servings

1 1/4 c Oat Bran cereal; uncooked 3/4 c Unsweetened applesause
1 c Whole wheat flour; 1/2 c Honey;
2 ts Ground cinnamon; 1/2 c Vegetable oil;
1 ts Baking powder; 1 Egg;
3/4 ts Baking soda; 1 ts Pure vanilla extract;
1/2 ts Salt 1/4 c Walnuts;

Preheat oven to 375. Coat 12 medium-size cups with vegetables oil or
line with paper baking cups. In medium bowl combine Oat Bran cereal,
flour, cinnamon, baking powder, soda, and salt. In large bowl
combine applesauce, honey, oil, egg, and vanilla. Stir in dry
ingredients; mix well. Stir in nuts. Fill prepared muffin cup almost
full. Bake 15-20 minutes or until golden brown. Serve warm.

Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
+ 1/2 FRUIT EXCHANGE.
CHO: 23g; PRO: 3g; FAT: 7g; CAL: 159; Low-sodium diets: Omit salt.

Source: The Are of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton

Brought to you and yours via Nancy Obrion and her Meal Master

By simplify3, published on Aug. 31 2007, 44
In Recipes
Apricot Muffins
-  Yield: 8 servings

1/2 c Apricots; finely snipped 1/4 ts Ground cardamom or ginger;
1/3 c Unsweetened apple juice; 1/3 c Chopped walnuts;
1 c Whole wheat flour; 3 tb Vegetable oil;
2 ts Baking powder; 1 tb Sugar;
1/4 ts Baking soda; 1 Egg;

Soak the apricots in the apple juice for 10 minutes. Combine the
flour, baking powder, baking soda, spice and walnuts in a bowl. Beat
together the oil, sugar, and egg. Add the apricots, with the juice
and egg mixture to the flour.

Mix just until all the ingredients are blended. Spoon into oiled
muffin tins or (my choice) paper muffin cups (sprayed with non-stick
spray). Fill cups 3/4 full. Bake in 350 F oven for 10 to 15 minutes,
or until golden brown.

1 muffin - 182 calories, 1 bread exchange, 1/2 fruit, 2 fat 22 grams
carbohydrate, 4 grams protein, 10 grams fat 97 mg sodium, 166 mg
potassium, 34 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not yet tested by Elizabeth Rodier, Nov 93.

Suggestions: Use raisins to test the recipe if you do not have
apricots. Leave out walnuts to reduce the fat and use 2 egg whites
instead of the whole egg to reduce cholesterol if desired.

By simplify3, published on Aug. 31 2007, 44
In Recipes
Asparagus Salad with Pecans
-  Yield: 6 servings

Water -(see Index)
24 Asparagus spears, fresh -=OR=-
- medium-sized 6 tb -prepared light mayonnaise;
6 Red leaf lettuce; leaves 2 tb Pecans; chopped
6 tb Buttermilk mayonnaise;

Bring large pot of water to boil. Wash asparagus and snap off tough
bottoms os stems. When water is boiling, add asparagus and let water
return to a boil. Cook about 3 minutes, until asparagus is crisp but
tender. Remove asparagus, run it under cold water, and refrigerate to
chill. At serving time, line six salad plates with lettuce and
arrange four spears on each. Top salads ith 1 tb of Buttermilk
Mayonnaise or commercial light mayonnaise and sprinkle with 1 ts
chopped pecans.

Food Exchange per serving: 1 VEGETABLE EXCHANGE; CHO: 9g; PRO: 3g;
FAT: 2g; CAL: 41 Low-sodium diets: This recipe is excellent.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess.,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy OBrion and her Meal Master

By simplify3, published on Aug. 31 2007, 44
In Recipes
Baked French Fries
-  Yield: 5 servings

2 lg Potatoes 1/2 ts Salt
1 tb Vegetable oil; 1/8 ts Paprika;

Preheat oven to 450 F degree. Peel potatoes and cut into slices 4
inches long and 1/4 inch wide; place in a bowl of iced water to
crisp. Just before cooking, turn onto paper towel and pat dry. Spread
pieces in one layer of a shallow baking pan. Sprinkle with the
vegetables oil. Shake pan to spread oil evenly over potatoes. Bake
30-40 minutes, turning frequently, until gold brown. Empty potatoes
onto paper towels. Sprinkle with salt and paprika.

Food Exchange per serving: 1 STARCH EXHANGE + 1/2 FAT EXCHANGE

CHO: 15g; PRO: 2g; FAT: 3g; CAL: 93;
Low-sodium diets: Omit salt. Use a seasoned salt substitute, if
allowed by your doctor.

Source: The Art of Cooking for the Diabetic by Mary Abbortt
Hess,R.D.,M.S.

Brought to you and your via Nancy Obrion and her Meal Master

By simplify3, published on Aug. 31 2007, 44
In Recipes
Beet Borscht
-  Yield: 4 servings

1 1/2 c Beet liquid; drained of 1 1/4 ts Salt;
-can of beets 1 ts Fresh lemon juice;
3/4 c Tomato juice; 1/4 c Plain low-fat yogurt;
1/4 ts Onion powder;

Mix all ingredients except yogurt. Chill 2-3 hours in a covered jar.
Serve in cocktail glasses or small glass bowls, topping each with 1
tablespoon yogurt.

4 servings (  »
By simplify3, published on Aug. 31 2007, 44
In Recipes
Black Bean Soup
-  Yield: 6 servings

1 sl Bacon; 2 1/2 c Water
1/2 c Onion; chopped 1/2 ts Cumin
1 c Celery; 1/2 ts Salt
2 1/2 c Black beans; cooked, drained 1/2 ts Ground pepper, freshly

Fry bacon over medium heat in small heavy in small heavy frying pan;
crumble bacon and set aside. Heat bacon drippings over medium heat;
saute onion and celery until tender, stirring occasionally. Puree
beans in blender or food processor fitted with steel blade stir into
vegetables. Mix in crumbled bacon and remaining ingredients, stirring
occasionally until soup is hot. Soup will thicken as it stands and
can be thinned with additional water. Serve hot.
Food Exchanges per serving: 1 STARCH EXCHANGE + 1/2 FAT EXCHANGE CHO:
18g; PRO: 6g; FAT: 3g; CAL: 124; Low-sodium diets: Omit salt.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton.
Brought to you and yours via Nancy OBrion and her Meal-Master

By simplify3, published on Aug. 31 2007, 44
In Recipes
Black Walnut Cookies
-  Yield: 24 servings

1/2 c Margerine; (1 stick) 1 ts Black Walnut flavering;
2/3 c Sugar 1/4 c Water
Dry sugar substitute equal 2 c All-purpose flour
-to equal to 1/4 cup sugar 1/3 c Black Walnuts (chopped)
(optional) 2 ts Dry buttermilk
1/4 c Egg; (whites) 1 ts Baking soda
1 ts Vanilla 1/4 ts Salt

Cream margarine, sugar and dry sugar substitute together at medium
speed until lightly and creamy. Add egg whites, flavoring and water,
and mix at medium speed for 30 seconds, scraping down the bowl before
and after adding egg whites, flavorings and water. Stir flour, nuts,
dry buttermilk, baking soda and salt together to blend well, and add
to creamy mixture. Mix at medium speed to blend. Drop dough by 1 1/2
tablespoonful onto cookie sheets that have been sprayed with pan
spray or lined with aluminum foil. Press each cookie down to 1/2
thick with the back of a tablespoon dipped in cold water. Bake at
350 for 12 to 14 minutes, or until cookies are browned on the bottom.
Remove them to a wire rack and cool room temperature.

Food Exchanges servings: 1 bread and 1 fat Calories: 107, CHO: 14g,
PRO: 2g, FAT: 5g, Na: 108mg, Cholesterol: 0

Source: Desserts for Diabetics by Mabel Cavaiani, R. D.

Brought to you and yours via Nancy OBrion and her Meal-Master

By simplify3, published on Aug. 31 2007, 44
In Recipes
Blueberry Spread
-  Yield: 32 servings

1 tb Unflavored gelatin (1 pkg); 2 tb Granulated sugar;
1/3 c Cold water; 4 ts Lemon juice;
3 c Blueberries; lightly crushed 1 ts Grated lemon rind;
1/2 ts Ground ginger;

In saucepan, sprinkle gelatin over water. Stir over low heat until
gelatin is completely dissolved.

Add blueberries, ginger, sugar, lemon juice and rind. Bring to a
boil. Cover and cook 5 min or until fruit is tender; stir
occasionally.

Spoon into sterilized jars; cool slightly. Refrigerate several hours
or until set.

Store in refrigerator for up to 1 month or for 1 year in the freezer.

Makes 2 cups. Preparation 10 min, cook about 5 min.

Strawberries - use orange rind, no ginger Peach 2 cups, pear 1 cup,
replace lemon rind with 1/2 tsp nutmeg

Serving: 1 tbsp 1++ Extra 2 g carbohydrate, 10 cal.

Source: Choice Menus by Marjorie Hollands + Margaret Howard 1993
Canadian Diabetes Assoc. Shared + Blueberry tested by Elizabeth
Rodier Aug 93.

By simplify3, published on Aug. 31 2007, 44
In Recipes
Brown and White Rice Bread
-  Yield: 15 servings

1 ts Sugar 1 tb Xanthan gum (2 tb Certo?);
1 tb Yeast (1 envelope) 2/3 c Skim milk powder;
1/4 c Warm water 1 1/4 c Warm water
1 1/2 c Brown rice flour; 1/4 c Margarine
1 1/2 c White rice flour; 3 Eggs;
1 ts Salt

Note: General Hints on a previous page says 1 tsp Certo or 1/2 tsp
xanthan gum can be used as a binding agent in baked recipes

Dissolve sugar in warm water. Sprinkle yeast over water. Stir
briefly. Let sit for 10 minutes until foamy on top. Mix dry
ingredients together in a large bowl.

Melt margarine in 1 1/4 cup warm water. Add this mixture to the
softened yeast and in turn add this to the dry ingredients. Beat
well. Add 3 eggs and beat well for 2 minutes. Cover. Let rise until
double (1 1/2 hours).

Beat again for 3 minutes. Pour into 9 x 5 inch greased loaf pan. Let
rise until dough reaches the top of the pan. Bake at 400 F for 15
minutes, cover with foil if top is getting too brown. Continue
baking for about 45 minutes longer. Remove from pan and leave
unwrapped just until cool.

1/2 slice - 1 starch choice, no further nutrition information given

Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1
Canadian Celiac Assoc. 6519B Mississauga Road, Mississauga, Ontario
L5N 1A6 (416) 567-7195 (area code may have changed to 905 in 1993)

By simplify3, published on Aug. 31 2007, 44
In Recipes
Buttermilk Mayonnaise
-  Yield: 8 servings

1/2 ts Granulated gelatin 1 tb Water
1 tb Cold water 1 c Buttermilk; made from skim
1/2 ts Dry mustard; -milk
1/4 ts Salt 2 ts Green onion; finely chopped
Few grains freshley ground 2 ts Parsley; minced fresh
-pepper

Soak gelatin in 1 tb cold water. Dissolve over hot water. Mix
together mustard, salt, pepper, and 1 tb water until smooth. Combine
all ingredients except parsley and blend well. Chill until it begins
to ticken. Beat gently untill smooth; stir in parsley. Turn into a
jay and cover. Chill serveral hours.
Food Exchanges per serving: Up to 2 tablespoons may be considered
free CHO: 2g; PRO: 1g; FAT: 0; CAL: 14; Low sodium diets: Omit salt.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. Brought to you and yours via Nancy OBrion and her
Meal Master

By simplify3, published on Aug. 31 2007, 44
In Recipes
Chicken and Barley Salad
-  Yield: 5 servings

2 c Water 1/2 c Tomatoes; chopped
2/3 c Barley; uncooked quick- 1/2 c Red onion; chopped
-cooking barley 2 tb Lemon juice; fresh
2 c Chicken; diced cooked 1 tb Dijon mustard;
1/2 c Celery; diced 5 Lettuce; leaves

Bring water to a vigorous boil in a medium saucepan over high heat.
Stir in barley; return to a boil. Reduce heat, cover, and simmer
8-10 minutes or until barley is tender, stirring occasionally. Drain
if necessary; cool. Toss barley with remaining ingredients excpt
lettuce. Serve on lettuce leaves.

Food Exchanges per serving: 2 LEAN MEAT EXCHANGES + 1 STARCH EXCHANGE
+ 1 VEGETABLE EXCHANGE; CHO: 24g; PRO: 19g; FAT: 4g; CAL: 213;
Low-sodium diets; This recipe is excellent.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy OBrion and Her Meal-Master

By simplify3, published on Aug. 31 2007, 44
In Recipes
Chicken Salad Chinois
-  Yield: 4 servings

2 c Chicken; cooked, cut up 1/2 ts Bulk granulated artificial
1/2 c Zucchini; chopped -sweetener, like Sugar Twin
1/2 c Radishes; chopped 1/2 ts Ginger; ground
1/4 c 2% yogart 3 c Letturce; shredded
1 tb Soy sauce

In a bowl, combine chicken, zucchini, and radishes. In a cup, combine
yogart, soy sauce, sweetner and ginger. Pour over chicken mixture to
coat evenly. Refrigerate at least 2 hours before serving, then toss
well gently. Divide into 4 portions. Makes 5 cups, 4 servings

CAR: 2g; PRO: 15g; FAT: 7g; CAL: 131;

By simplify3, published on Aug. 31 2007, 44
In Recipes

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