Skip to main content Help Control Panel

Lost? Search this Naples Florida website...|Add our search|Login   A+   A- 71.3.237.65

Collier County, FL, Naples News, Info, Company Profiles

All pages

Kays Favorite Meat Loaf
-  Yield: 6 servings

1 Beef bouillion; 1/2 c Onion; chopped finely
1/2 c Boiling water 1/4 c Celery; chopped finely
2 sl Bread; crumbled fine 2 ts Worcestershire sauce;
1 1/2 lb 85% lean ground beef; 1 tb Catup
2 md Eggs; beaten slightly

Preheat oven to 350 f degree. Line a shallow 8-inch baking pan with
foil. Dissolve beef bouillion cube in boiling water in a large bowl.
Add all other ingrediets except the catsup and blend well with a
fork. Turn onto foil in pan and, with hands, shape quickly into a 6
by 4 1/2 inch by 2 inch loaf. With the dull edge of a knife make a
crisscross pattern across the top, spread with catup across the top.
Cover loaf with a tent of foil that does not touch the top. Bake 45
minutes. Remove foil; bake, uncovered, another 45 minutes. Remove
from oven and cool in pan for 2-3 minutes before serving. Using this
molded metheod instead of loaf pan allows the fat to drain from the
loaf, whereas a loaf pan retains fat.

Nutritive values per serving ( large slice 4 1/2 by 2 by 1 inch, 1/6
of loaf):

Food Exchange per serving: 2 MEDIUM-FAT MEAT EXCHANGES + 1 VEGETABLE
EXCHANGE + 1 FAT EXCHANGE

CHO: 5g; PRO: 19g; FAT: 10g; CAL: 267;

Lou-sodium diets: Substitute a low-sodium cube.


=

Nurititive values per serving: (1 medium slice 4 4/2 by 2 by 3/4,
1/8 of loaf):

Food Exchanges per serving: 2 MEDIUM-FAT MEAT EXCHANGES + 1 VEGETABLE
EXCHANGE

CHO: 5g; PRO: 19g; FAT: 10g; CAL: 189;
Low-sodium a low-sodium bouillion cube.


=



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, 444
In Recipes
Leningrad Special Buckwheat Pancakes
-  Yield: 6 servings

1/2 c All-purpose flour; 1 lg Egg; beaten slightly
3/4 c Buckwheat flour; 1 c Water
1 ts Baking powder 1 tb Margarine; Melted
2 ts Sugar substitute 1 ts Margarine; for cooking

Blend flours, baking powder, and sugar substitute in bowl. Mix in
egg, water, and melted margarine. Let batter stand for 10 minuteats.
Melt 1 teaspoon margarine in a 10-in nonstick skillet over medium
heat. Drop batter by the tablespoonful onto hot skillet. Allow
pancakes to cook until bubbles form around the pancakes. Thin
remaining batter with additional water if necessary. Turn pancakes
over with a spatula. Continue cooking until pancakes are done. Place
on heated dish and continue cooking until all the pancakes have been
prepared.

Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE

CHO: 18g; PRO: 3g; FAT: 4g; CAL: 118;
Low-sodium Diets: This recipe is suitable.

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

Brought by to you and Yours via Nancy OBrion and her Meal Master

By simplify3, published on Aug. 31 2007, 444
In Recipes
Low-Calorie Eggnog
-  Yield: 8 servings

2 Eggs; separated 6 ts Equal sweetener; (3 pkg)
4 c Skim milk; 1/2 ts Brandy or rum flavoring;
1 ts Vanilla; extract Ground nutmeg;

Combine the egg yolks and milk in a saucepan. Cook over medium heat
until the mixture coats a metal spoon. Cool.

Beat the egg whites until soft peaks form. Add to the egg custard
mixture with the vanilla, sweetener, and flavoring. Mix lightly.
Cover and chill. Pour into serving cups and sprinkle with nutmeg.

1/2 cup serving - 70 calories, 1/2 med-fat meat Exchange + 1/2 Milk
exch. 6 grams carbohydrate, 6 grams protein, 3 grams fat, 80 mg
sodium, 207 mg potassium, 74 mg cholesterol.

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

By simplify3, published on Aug. 31 2007, 444
In Recipes
Mandelbrot (Almond Bread)
-  Yield: 18 servings

3 Eggs; 1 1/4 c Flour
1/3 c Sugar 1 ts Baking powder
2 tb Vegetable oil; 1/3 c Almonds; chopped blanched
1 ts Vanilla extract 2 ts Ground cinnamon (less needed

Beat the eggs and sugar together until thick. Add the oil and
vanilla and mix well. Stir in the flour, baking powder and almonds.
Pour the batter into a lightly oiled and floured 9 x 5 x 3 inch loaf
pan just to cover the bottom of the pan.

Sprinkle on the cinnamon. Add another layer of batter and cinnamon.
Continue until all the batter and cinnamon are used.

Bake in 350 F oven for 20 to 25 minutes or until golden brown. Bread
will be dense. Remove from the pan and cool on a wire rack. Cut
into 1/2 inch slices when ready to serve. Place each slice on a
lightly oiled baking sheet and toast in a 400 F oven for 5 to 6
minutes. (My note - warm briefly in microwave.)

1/2 inch slice - 55 calories, 1/2 fruit exchange + 1/2 fat exchange 6
grams carbohydrate, 1 gram protein, 3 grams fat, 13 mg sodium, 11 mg
potassium, 44 mg cholesterol.

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared and tested by Elizabeth Rodier Nov 93

By simplify3, published on Aug. 31 2007, 444
In Recipes
Minestrone
-  Yield: 6 servings

1/2 c Celery; thinly sliced 1/2 c Carrot; thinly sliced
3/4 c (1 lg) Potato; cut 1 pieces Clove Garlic; minced
16 oz Can Tomatoes; undrained 1 c Zucchini; thinly sliced
1/2 lb Green Beans;cut in 1 pieces 1/2 c Spaghetti; broken
3 c Hot Water; 2 ts Instant Beef Bouillon powder
1 ts Basil leaves; 1 tb Parsley Flakes;

In 3-qt casserole, combine all ingredients. Cover. Microwave at High
25-35 minutes or until vegetables are tender, stirring once or twice.

PER SERVING: 35 calories, 315 mg sodium, 0 cholesterol Food
Exchanges: 1 1/2 vegetables Exchanges

By simplify3, published on Aug. 31 2007, 444
In Recipes
Mushroom Vegetable Soup
-  Yield: 6 servings

1 lb Mushrooms; fresh 2 c Water
2 tb Margarine, divided 1/4 c Tomato paste;
1 c Carrot; finely chopped 2 ts Parsley flakes or
1 c Celery; finely chopped 1/4 c Fresh parsley; minced
1 c Onion; finely chopped 1 Bay leaf;
1 Garlic; clove minced 1/2 ts Ground pepper; freshly
13 3/4 oz Can condensed beef broth; 2 tb Dry sherry

Wash mushrooms; slice half of them and set aside. Chop remaining
mushrooms and saute them in 1 tb margarine in a large pot. Add all
the vegetables (except the sliced mushrooms) and cook 6-7 minutes,
stirring often. Stir in all other ingredients except the mushrooms,
the remaining margarine, and the sherry. Simmer, covered, for 1
hour. Puree soup in the blender or food proscessor fitted with steel
blade. Saute the sliced mushrooms in the remaining 1 tb of margarine.
Return pureed soup to pot; and sauteed mushrooms and sherry. Reheat
over moderate heat, stirring.

Food Exchanges per serving: 2 VEGETABLES EXCHANGES + 1 FAT EXCHANGE

CHO: 12g; PRO: 5g; FAT: 5g; CAL: 108;
Low-sodium diets: Omit salt. Substitute unsalted beef broth and
unsalted margarine.

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, 444
In Recipes
Oat Bran Muffins
-  Yield: 12 servings

2 1/4 c Oat bran Cereal; uncooked 3/4 c Skim milk;
1/4 c Nuts; chopped 1/4 c Honey;
1/4 c Raisins; 2 Eggs, beaten
2 ts Baking powder 2 tb Vegetable oil
1/2 ts Salt

Pre heat oven 425. Coat 12 medium-size muffin cups with vegetable
oil or line with paper baking cups. In large bowl combine Oat Bran
cereal, nuts, raisins, baking powder, and salt. Add remaining
ingredients; mix just until dry ingredients are moistened. Fill
prepared muffin cups almost full. Bake 15-17 minutes or until golden
brown. Serve warm.

Food Exchanges per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE

CHO: 14; PRO: 3g; FAT: 5g; CAL: 114; 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, 444
In Recipes
Peanut Butter Nuggets
-  Yield: 18 servings

2/3 c Corn flakes; cruched 1/2 c Peanut butter;
1/2 c Unsweetened coconut; 2 tb Liquid honey or corn syrup;
-shredded

Combine 1/2 cup corn flake crumbs, coconut, peanut butter and honey;
mix thoroughly. Measure out 2 tsp portions, shape into balls. Roll
in remaining corn flake crumbs. Chill until firm, store in covered
container in refrigerator.

18 nuggets, each serving 1 nugget 1/2 fruit + veg. choice, 1 fat +
oils choice 5 g carbohydrate, 2 g protein, 4 g fat, 64 calories

Source: Choice Cooking, Canadian Diabetes Association Shared by
Elizabeth Rodier 6/93

By simplify3, published on Aug. 31 2007, 444
In Recipes
Pecan Oatmeal Cookies
-  Yield: 24 servings

1 c Rolled oats; 1/4 c Egg; whites
1/2 c All-bran, Bran Buds, Fiber 1 ts Vanilla
One or 100% Bran 3 ts Water
1/4 c Pecans; 1 c All-purpose flour
1/2 c Margarine; (1 stick) 1/2 ts Baking powder
1/2 c Sugar; 1/2 ts Baking soda
1/2 c Brown Sugar; 1/4 ts Salt

Place oatmeal, cereal and pecans in a bowl and mix lightly. Set
aside. Cream margarine and sugars together at medium speed until
light and fluffy. Add eggs whites vanilla and water, and mix at
medium speed for 1 minute, scraping down the bowl before and after
adding egg whites, vanilla and water. Stir flour, baking powder,
baking soda and salt together and add to creamy mixture and mix at
medium speed only until oatmeal is blended into dough. Drop by 1 1/2
tablespoonfuls onto a cookie sheet that have been sprayed with pam
spray or lined with aluminum foil. Bake at 375 for about 12 minutes;
then remove cookies to a wire rack and cool to room temperature.

Food exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE

Calories: 127, FAT: 6g, CHO: 17g, Na: 139mg, PRO: 2g, Cholesterol: 0
Source: Derrests 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, 444
In Recipes
Pesto Pizza
-  Yield: 4 servings

MMMMM---DOUGH
1 tb Active dry yeast; 1/4 c Olive oil;
1 c Warm water 1 c White flour;
1 ts Salt; 3 c Whole wheat flour;
2 tb Sweetener;

MMMMM
-PESTO TOPPING--
2 c Basil; densely packed fresh Zest from 1 lemon
1/4 c Pine nuts; 1/3 c Olive oil;
2 Garlic cloves; large

MMMMM-VEGETABLE TOPPING
----
12 oz Marinated artichoke hearts; 1 c Zucchini; thinly sliced
3 lg Tomatoes; sliced thinly 1/4 c Pine nuts;

DOUGH: Combine yeast, sweetener + warm water. Whisk in salt + oil +
let sit for 10 minutes. Add flours, 1/2 c at a time + knead for 10
minutes, adding more flour as necessary. Let rise for an hour.
Deflate by punching down the dough.

PESTO TOPPING: Process basil, pine nuts, garlic + zest in food
processor till smooth. With blender running, drizzle in the oil to
form a thick paste.

TO ASSEMBLE: Sprinkle 10 X 15 baking sheet with cornmeal. Place
dough in centre + press out from the centre till the baking sheet is
covered with dough. Spread dough with a thin layer of pesto. Arrange
artichoke hearts, tomato slices + zucchini evenly over the pizza. Dot
with more pesto + sprinkle with pine nuts. Bake at 375F for 20
minutes or till the crust is well cooked + browned.

The Big Carrot Vegetarian Cookbook

By simplify3, published on Aug. 31 2007, 444
In Recipes
Popcorn Drops
-  Yield: 6 servings

2 c Unsalted popped corn; 1/4 ts Salt
3 Egg; whites 1/4 ts Cream of tartar;
1/2 ts Baking powder 2 tb Granulated sugar replacement

Place popped corn in food processor or food grinder. Grind into
kernel-size pieces.

Beat egg whites until frothy and add baking powder, salt and cream of
tartar. Beat into stiff peaks. Add sugar replacement, beating until
well blended. Fold popcorn pieces into stiffly beaten egg whites.
Drop by teaspoonfuls onto lightly greased cookie sheets.

Bake at 350 F for 12 to 14 minutes or until lightly browned. Yield 36
cookies.

Exchange 6 cookies: Negligible, 16 calories in 6 cookies.

Source: Diabetic Candy, Cookie + Dessert Cookbook by Mary Jane
Finsand c. 1982 Shared but not tested by Elizabeth Rodier, Nov 93.

By simplify3, published on Aug. 31 2007, 444
In Recipes
Pratie Cakes
-  Yield: 7 servings

2 c Potatoes; mashed (fresh or Ing board)
-prefared from flakes) 1/4 ts Salt
1/2 c All-purpose flour; unsifted 2 tb Onion; finely chopped
(reserve some 1 tb to flour- 2 tb Margarine;

Turn mashed potatoes into a large bowl. Add flour, salt, and onion.
Mix thoroughly with hands and fingers until completely mixed and
smooth. Pat on a lightly floured board until 1/2 inch thick. Cut
with a 3-inch cookie cutter. Place on a cookie sheet, cover lightly
with waxed paper, and chill in refrigerator until just before
cooking. To cook, use 1 tablespoon margarine at a time. Melt
margarine in a large frying pan or stovetop griddle. Fry cakes over
moderately hot heat, turning to brown on both sides. Serve
immediately. Food exchange per serving: 1 STARCH EXCHANGE + 1 FAT
EXCHANGE CHO: 15g; PRO: 2g; FAT: 5g; CAL: 110
Low-sodium diets: Omit salt from original mashed potatoe mixture and
from recipe.

Certain Irish folk refer to potato cakes as praties. They are
great! Mix and shape ahead, then chill them before cooking.

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, 444
In Recipes
Prudhommes Lemon Dill Chicken
-  Yield: 4 servings

MMMMM-SEASONING MIX--
1 ts Salt; 1/4 ts Black pepper;
1 ts Dillweed; 1/4 ts White pepper;
1 ts Dried sweet basil leaves;

MMMMMMEAT AND VEGETABLES-----
8 Chicken breasts; boneless 1 1/2 c Defatted chicken stock;
- skinless, (2 to 3 oz each) 2 c Onions; julienned
1 tb Cornstarch PLUS; 1/2 c Fresh lemon juice; in all
2 ts Cornstarch; 2 pk Artificial sweetener;
1 c Apple juice; - (1 gram each), optional

TO SEASON CHICKEN: Combine seasoning mix ingredients in small bowl.
Sprinkle all surfaces of chicken evenly with 2 teaspoons seasoning
mix. Rub it in well. Dissolve cornstarch in 1/4 cup apple juice. Set
aside.

Preheat heavy 10-inch skillet, preferably non-stick, over high heat
to 350 degrees for about 4 minutes. Place 4 chicken breasts in
skillet. Lower heat to medium. Brown for at least 1 minute per side.
Remove chicken. Brown 4 more. Set all the chicken aside.

Return heat to high. Stir in 1/2 cup stock, scraping bottom of
skillet to clear it of all browned bits. Add onions and remaining
seasoning mix. Stir. Cook for 3 to 4 minutes, or until all liquid
evaporates. Stir in 1/4 of lemon juice. Scrape bottom of skillet
again to clear it. Cook for 3 to 4 minutes, or until liquid
evaporates. Add 1/2 cup apple juice. Clear bottom and side of
skillet. Cook for 2 to 3 minutes, or until about half of the liquid
evaporates.

Stir in remaining 1 cup of stock, the 1/4 cup lemon juice and the
1/4 cup apple juice. Bring to a boil (will take 2 to 3 minutes),
whisk in the cornstarch-apple juice mixture, and return to a boil.
Return the chicken to the skillet, lower the heat to medium, and cook
until the chicken is done all the way through, about 4 to 5 minutes.
Turn off the heat, remove the chicken, and if desired, whisk in the
artificial sweetener.

Makes 4 servings.

From: _Fork_In_The_Road_ by Chef Paul Prudhomme
printed in Rochester, NY _Times_Union_ 11/29/93 Posted in COOKING
by: Jean Cody 12/1/93

By simplify3, published on Aug. 31 2007, 444
In Recipes
Pumpkin Fruitcake
-  Yield: 16 servings

1/2 c Unswt. apple orange juice; 1 ts Baking powder;
1/2 c Raisins; 1 ts Ground cinnamon;
1 c Dried figs; Chopped 1/2 ts Ground nutmeg;
1 c Pumpkin; cooked or canned 1/4 ts Ground allspice
2 tb Sugar; 1/8 ts Ground cloves;
1/4 c Vegetable oil; 1/2 c Walnuts; chopped
1 1/2 c Whole wheat flour; Orange; rind grated
1 ts Baking soda (2 ts dry)

Combine the juice, raisins and figs in a bowl. Let stand for 1 hour
or overnight.

Beat together the pumpkin, sugar and oil. Stir in the fruit mixture.
Add the flour, baking soda, baking powder and spices. Mix well. Add
the nuts and orange rind. Stir to blend well.

Pour the batter into a lightly oiled 8 x 5 inch loaf pan. Bake in
325 F oven for 40 to 45 minutes, or until a toothpick inserted into
the center comes out clean. Let cool in the pan for 5 min.

Remove from pan and cool thoroughly on a wire rack. Wrap in foil and
refrigerate until ready to use.

1/2 inch slice - 160 calories, 1 bread exchange, 1 fruit, 1 fat 26
grams carbohydrate, 3 grams protein, 6 grams fat, 69 mg sodium, 221
mg potassium, 0 cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook, Betty Wedman, 1986
Shared by Elizabeth Rodier, Nov 93.

By simplify3, published on Aug. 31 2007, 444
In Recipes
Pumpkin Tea Ring
-  Yield: 25 servings

1 tb Active dry yeast; 16 oz Pumpkin; canned
1/4 c Warm water 1 ts Cinnamon
1 c Milk; skim 1/2 ts Nutmeg
1/4 c Vegetable oil; 1/4 ts Cloves
2 tb Sugar 1/2 c Dark raisins or currents;
1/2 ts Salt 2 tb Margarine
5 c Whole wheat flour; 2 tb Honey;
(5 1/2 c)

Soften yeast in the water. Combine the milk, oil, and salt in a
large bowl with 2 cups of the flour. Add yeast mixture, pumpkin,
cinnamon, nutmeg, cloves, and raisins. Mix well. Stir in 3 more
cups of flour. Beat. Transfer to an oiled bowl, cover with damp
towel, and let raise in in a warm place until doubled in bulk (about
1 hour). Punch down dough and turn onto a lightly flour surface and
knead in the remaining flour to make a smooth elastic dough, about 5
minutes. Melt the margarine and honey together in a saucepan. Break
off 2-inch of the dough and shape into balls. Dip the honey mixture.
Place in an oiled 10-inch tube pan. Cover and let raise until doubled
(about 1 hour). Bake in a 350 F oven for 50 to 60 minutes. Cool 10
minutes before removing from the pan. Serve warm.

Food Exchange per serving: 1 BREAD EXCHANGE plus 1 FAT EXCHANGE plus 1
FRUIT EXCHANGE

CHO: 25g; PRO: 4g; FAT: 4g; CAL: 144

By simplify3, published on Aug. 31 2007, 444
In Recipes
Pumpkin-Bran Muffins
-  Yield: 8 servings

1 c Flour; 2 tb Vegetable oil
1/2 c Bran; 1/2 c Pumpkin; canned or cooked
1 tb Sugar; 1 Egg;
2 ts Baking powder 3/4 c Orange juice;
1/2 ts Baking soda 1/3 c Raisins;
1/2 ts Ground cinnamon; 1 tb Wheat germ;

Combine all the ingredients, except the wheat germ, in a mixing bowl.
Stir to blend. Spoon into lightly oiled muffin tins (or paper baking
cups sprayed with non-stick spray - my choice.) Sprinkle on the
wheat germ. Bake in a 400 F oven for 10 to 15 minutes or until
lightly browned.

1 muffin = 148 calories, 1 bread, 1 fruit, 1 fat 25 grams
carbohydrate, 3 grams protein, 4 grams fat 123 mg sodium, 189 mg
potassium, 34 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
Shared and tested by Elizabeth Rodier, Nov 93 (The tastiest bran
muffin from a diabetic book that Ive eaten so far - all the baking
from the Holiday Cookbook has been good.)

By simplify3, published on Aug. 31 2007, 444
In Recipes
Raisin Bars
-  Yield: 16 servings

1 c Raisins; 1/4 ts Ground nutmeg;
1/2 c Unsweetened apple juice; 1/4 ts Ground cloves;
1 c Whole wheat flour; 1 Egg;
1/2 ts Baking soda; 2 tb Vegetable oil;
1 ts Baking powder; Grated orange rind;
1 ts Ground cinnamon;

In a saucepan, combine the raisins and apple juice. Bring to a boil
and cool.

Meanwhile, mix the flour, baking soda, baking powder, spices, egg and
vegetable oil together. Add the raisin mixture and blend thoroughly.
Spread the mixture into a lightly oiled 8 inch square pan. Sprinkle
on the grated orange rind.

Bake in 350 F oven for 30 to 40 minutes. Cool in the pan on a wire
rack and cut into bars.

1/16 recipe - 76 calories, 1 bread exchange 14 grams carbohydrate, 2
grams protein, 2 grams fat 47 mg sodium, 109 mg potassium, 17 mg
cholesterol

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

By simplify3, published on Aug. 31 2007, 444
In Recipes
Renaissance Pizza
-  Yield: 6 servings

MMMMM---SAUCE
2 c Carrots; peeled finely 1 tb Basil; chopped fresh
1 c Onions; finely diced 1 ts Oregano;
2 tb Garlic; minced 1 ts Parsley;
1/2 c Celery; finely diced 1 pn Black pepper;
2 tb Olive oil; 1 1/2 ts Sweetener;
1 1/2 ts Sea salt; 6 c Tomato puree;
1/4 ts White pepper;

MMMMM
---DOUGH
3/4 oz Dry yeast; 2 1/4 c Unbleached flour;
2 1/2 c Warm water 2 tb Olive oil;
1 tb Sweetener; 1 ts Sea salt;
2 1/4 c Pastry flour; Cornmeal;

MMMMM---SPICE MIX
2 tb Basil; 1/2 ts Garlic powder;
2 tb Oregano; 1/2 ts Black pepper;
2 tb Parsley;

MMMMM-VEGETABLE TOPPING
----
3 c Onions; halved + sliced 2 c Cauliflower pieces;
2 c Mushrooms; thickly sliced 4 tb Olive oil;
2 c Broccoli stems + florets;

SAUCE: Saute carrots, onions, garlic + celery in oil for 5 minutes.
Add seasonings + saute another 5 minutes. Add sweetener, then add
tomato puree + simmer 1 to 2 hours. Should yield 7 c sauce.

DOUGH: Dissolve yeast in 1/2 c warm water with sweetener. Let stand
till yeast starts to foam.

Mix flours together + combine yeast. Add oil, salt + rest of water.
Knead to amke a medium stiff dough. Divide into two pieces. Lightly
oil 2 large rectangular pans + sprinkle with cornmeal. Roll out each
piece of dough to an even rectangular shape. Let dough rise (about 1
hour). I punched the dough at this point before baking. Prebake
doughs for 5 minutes at 350F or till the gluten sets. Remove from
oven.

SPICE MIX: Mix spices together till well blended.

VEGETABLE TOPPING: Mix vegetables together + saute them in the oil
for 4 to 5 minutes. Remove from heat + transfer to a second pan if
not using immediately.

TO ASSEMBLE: Spread about 1 1/2 c sauce on each crust. Add about 3 c
of vegetable topping + sprinkle 2 ts spice mixture over the top. If
so desired, spread 1 c shredded soy cheese over the top. Bake at
375F for about 10 minutes, longer if cooking from cold. (I found it
needed about 20 minutes or longer, so keep an eye on it).

Brother Ron Pickarski, Friendly Foods

By simplify3, published on Aug. 31 2007, 444
In Recipes
Rio Grande Kidney Bean Soup
-  Yield: 6 servings

1 sl Bacon; 3 c Beef broth;
1 ts Garlic; minced 3 Bay leaves;
1/2 c Onion; chopped 1/2 ts Salt;
2 1/2 c Kidney beans; canned with 1/8 ts Ground pepper; freshly
-liquid 1/4 ts Dried basil; crumbled

Fry bacon over medium heat in heavy frying pan; crumble bacon and set
aside. Reheat bacon drippings over medium heat; saute garlic and
onion until tender, stirring occaionally. Puree beans in blender or
food processor fitted with steel blade and stir into onion mixture.
Blend in crumbled bacon and remaining ingredients, stirring
occasionally until soup is hot. Remove and discard by leaves. Soup
will thicken as it stands and be thinned with water or additional
beef broth.

Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 STARCH/BREAD
EXCHANGE + 1/2 FAT EXCHANGE CHO: 19g; PRO: 8g; FAT: 3g; CAL: 136
Low-sodium diets: This recipe is not suitable.

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, 444
In Recipes
Rolled Sugar Cookies
-  Yield: 36 servings

2 c Margarine; 1 Egg;
1/2 c Sugar; 2 c Flour;
1 ts Vanilla; extract 2 ts Baking powder

Cream together the margarine, sugar, vanilla and egg until light and
fluffy. Add about 3/4 of the flour and the baking powder, reserving
the rest of the flour for rolling. Blend until well mixed. Chill the
dough for 2 hours or overnight.

Roll out on a lightly floured surface until 1/8 inch thick. Cut with
a cookie cutter. Place on an ungreased baking sheet. Bake in a 375
degree oven until lightly browned, about 5-10 minutes. Cool before
storing. Makes about 72 cookies 2 inch size or 6 small cookie sheets
of various sizes.

My note: If you arent too fussy, square or random shapes from the
edges can be cut with a plastic knife or anything that is safe to use
on your rolling surface. Decorate with a tiny piece of a cherry,
raisin or nut.

Two small cookies = 58 calories, 1/2 bread exchange, 1/2 fat exchange
8 grams carbohydrate, 0 protein, 2 fat, 46 mg. sodium, 10 potassium,
8 mg cholesterol.

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared and tested by Elizabeth Rodier Nov 93.

By simplify3, published on Aug. 31 2007, 444
In Recipes
Romaine, Red Onion, and Fennel Salad with Tart Lime Dress
-  Yield: 4 servings

6 oz Romaine lettuce; 1 c Cauliflowerets;
1 1/2 c Fennel bulb; shredded 1/2 c Red onion; sliced
-(about 1 large bulb)

MMMMM-TART LINE DRESSING--
1/2 c Line juice; fresh 1/4 ts Salt;
1 tb Olive oil; 1/4 ts Ground pepper; fresh
1 c Garlic; minced 1/4 ts Paprika;

SALAD:

Wash, dry, and tear lettuce into bite-sized pieces. Arrange lettuce
pieces in a salad bowl; toss with shredded fennel, cauliflowerets,
and red onion. Prepare Tart Lime Dressing. Sprinkle dressing over
salad and toss just before serving.

TART LIME DRESSING:
Combine all ingredients and mix well.

Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE
CHO: 7g; PRO: 2g; FAT: 3g; CAL: 60

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, 444
In Recipes
Rosemary Roasted Potatoes
-  Yield: 4 servings

2 lb Potatoes; peeled and diced 2 ts Crushed rosemary;
-into 1 chunks 1 ts Garlic; minced
3 tb Olive oil; 1/2 ts Salt
1 ts Paprika;

Toss diced potatoes with olive oil, paprika, garlic and half the
rosemary. Place potatoes on a heavy baking tray, sprinkle with
remaining rosemary and 1/2 t salt. Roast at 400 deg F for 1 1/2
hours, turning often.
Serve as garnish for roasts.

Source: Houston Chronicle

By simplify3, published on Aug. 31 2007, 444
In Recipes
Rye Yeast Bread
-  Yield: 1 servings

1/3 c Water 3 tb Oil
1 c White grape juice; 4 c Rye flour
1 pk Quick-rise yeast; (1 tb) -plus up tp 1/2 cup
1 ts Salt

Warm the water and grape juice to about 115 F and stir in the yeast.
Let the mixture stand for about 10 minutes or until it is foamy. Stir
in the salt, oil, and 2 cups of the flour, and beat it with a spoon
or mixer until it is smooth.

Add enough of the rest of the flour to make a soft dough. Knead the
dough on a floured board for 10 minutes. Place the dough in an oiled
bowl, turn it over so the top of the ball is also oiled, and cover it
with a towel. Let it rise in a warm (85 to 90 F) place for about 45
minutes, or until it is doubled in volume.

Shape the dough into a loaf, place it in an oiled 8 x 4 inch loaf
pan, and let it rise in a warm place again for about 30 minutes, or
until it doubles in volume. Bake at 425 F for 10 minutes, then lower
the oven temperature to 350 F for an additional 35 to 45 minutes of
baking. Remove it from the oven when the loaf is brown and has pulled
away from the sides of the pan slightly. Makes one loaf.

Source: Allergy Cooking With Ease by Nicolette M. Dumke, 1992 ISBN:
0-914984-42-X Many recipes in this book require specialty products
from a health food store or mail order that are used for a rotational
allergy diet.

By simplify3, published on Aug. 31 2007, 444
In Recipes
Scalloped Potatoes
-  Yield: 5 servings

1 lb Potatoes; (about 3 md) 2 tb Margarine;
2 tb All-purpose flour 3 tb Onion; finely chopped
1/2 ts Salt Hot water
1/2 ts Freshly ground pepper;

Preheat oven to 400 F degree. Prepare a 1 1/2 qt casserole with
vegetable pan coating. Pare potatoes; slice potatoes crosswise in
1/8-inch slices: if potatoes are large, cut slices in half in half.
Mix together flour, salt, and pepper. Place half of the potatoes in
prepared casserole. Dot with half the margarine, sprinkle half the
seasoned flour on top, then half the onion. Repeat with remaining
potatoes, margarine, seasoned flour, and onion. Pour enogh hot water
in, at one corner only, so that the water barley comes to the top of
the potatoes. Cover and bake 50 minutes; then uncover and bake for
another 25-30 minutes or until potatoes are browned and tender.
Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE CHO:
17g; PRO: 2g; FAT: 5g; CAL 117; Low-sodium diets: Omit salt. Use
unsalted margarine.

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, 444
In Recipes
Sour Cream-Ginger Cookies.
-  Yield: 24 servings

1/4 c Vegetable oil 1/2 ts Ginger
1/2 c Brown sugar; 1/2 ts Cinnamon
1/3 c Molasses; 1/2 ts Cloves
1 Egg; (large) 1/2 ts Salt
1/2 c Sour cream; 1/2 ts Baking soda
2 c All-purpose flour

Place oil, brown sugar, molasses, egg and sour cream in a mixer bowl
and mix at medium speed to blend well. Stir flour, ginger, cinnamon,
cloves, salt, and baking soda together to blend well, and add to sour
cream mixture. Mix at medium speed until creamy. Drop dough by 1 1/2
tablespoonfuls onto cookie sheets that have been sprayed with pan
spray or lined with aluminum foil. Bake at 375 for about 10 minutes,
or until cookies are firm and lightly browned. Remove them to a wire
track and cool to room temperature.

Food exchange serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE

Calories: 92, FAT: 4g, CHO: 15g, Na: 90mg, PRO: 1g, Cholesterol: 14mg.
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, 444
In Recipes
Spanish Bulgur
-  Yield: 8 servings

2 tb Vegetable oil; 1 ts Tarragon;
1 c Carrot; thinly sliced 1 ts Salt;
1/2 c Onion; Coarsely chopped 1 pn Freshly ground pepper;
1 cl Garlic; finely chopped 1 c Celery; coarsely chopped
1 1/4 c Bulgur; 1 c Green pepper; coarsely chop
3 c Hot chicken or beef broth; 1 c Garbanzo beans; cooked +
19 oz Can;tomatoes -drained
2 ts Paprika; 1/2 c Soy nuts; coarsely chopped

Bulgur (cracked wheat), garbanzos (chick peas) and soy nuts combine to
provide complete protein which tastes as good or even better than
Spanish rice.

Heat oil in a frypan. Add carrot, onion and garlic. Stir-cook over
medium heat 5 min. Add bulgur. Continue to stir-cook about 3 min
until bulgur is coated with pan juices.

Add broth, tomatoes, paprika, tarragon, salt and pepper. Heat to a
boil; reduce heat, cover and simmer 30 min. Stir in celery, green
pepper, chick peas and soy nuts; cover and simmer 15 min longer until
bulgur is tender and juices are absorbed.

Turn off heat, let stand, covered, 10 min. Fluff with a fork. Makes
8 cups.

1 cup serving - 201 calories, 1 protein choice, 2 starchy choices 32
grams carbohydrate, 7 grams protein, 5 grams fat.

Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not
tested by Elizabeth Rodier, Nov 93

By simplify3, published on Aug. 31 2007, 444
In Recipes
Spiced Apple Pudding
-  Yield: 4 servings

2 c Unsweetened apple juice; 1/3 c Granulated sugar substitute;
1/3 c Cornstarch; 1/2 ts Cinnamon;
1 Egg; (or 2 yolks)

MY NOTE: This recipe is marked in the allergy category only because
it is a pudding without milk, also low in protein. It is one of my
favorite ways to use up egg yolks or prepare a dessert when Ive run
out of milk. Probably does not require as much sweetening as stated
in the recipe - start with 2 Tbsp. sweetener and add more if
necessary. Cost to make the whole recipe is around $1.22.

In a heavy saucepan, combine 1/2 cup apple juice and cornstarch; mix
well. Add remaining juice. Place over medium heat and cook,
stirring, until mixture comes to a boil. Reduce heat and simmer for
2 minutes. Remove from heat.

In a bowl, beat egg with a fork. Add 1/2 cup of hot mixture to
beaten egg. Stir until smooth. Return immediately to hot mixture,
stirring constantly. (The hot mixture will cook the egg.)

Stir in sweetener and cinnamon. Pour into 4 dessert dishes, cover
with plastic wrap to prevent skin from forming. Cool to room
temperature or chill in refrigerator.

1/2 cup serving, 117 calories. 1 starch, 1 fruit choice 26 grams
carbohydrate, 1 gram protein, 1 gram fat

Source: Light + Easy Choices by Kay Spicer Shared and tested by
Elizabeth Rodier, Dec 93

If you prefer to use real sugar, mix 2 TBSP with the apple juice in
the saucepan. Divide the cooked pudding into 6 small dishes so that
there is approx. 1 tsp sugar per serving if you are allowed this much
on your meal plan. 94 calories, 21 grams carbohydrate estimated.

By simplify3, published on Aug. 31 2007, 444
In Recipes
Spiced Lentil Casserole
-  Yield: 8 servings

1/4 ts Crushed red chili flakes 3 Garlic cloves; minced
1/2 ts Turmeric 2 c Shredded green cabbage
1 pn Asafetida (optional) 2 c Cooked brown rice
2 tb Canola oil 3 c Cooked brown lentils
1 c Sliced scallions 1 c Vegetable stock
1/2 c Chopped green bell pepper 1 c Frozen peas; thawed

Preheat oven to 350 degrees F.

In a large skillet, saute chili, turmeric and asafetida in oil for 2
minutes.

Add scallions, bell pepper, garlic and cabbage and saute for 5
minutes.

Combine with rice, lentils, stock and peas in a baking dish and bake
for 20 minutes. Serve warm.

Per serving: 229 cal, 10 g prot, 27 mg sod, 39 g carb, 4 g fat, 0 mg
chol, 35 mg calcium

HINT: Serve with Gingered Carrot and Spinach Supreme (recipe separate)

Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen
Mintzias

By simplify3, published on Aug. 31 2007, 444
In Recipes
Spicy Pumpkin Pie
-  Yield: 8 servings

1 Pastry shell, 9 1 ts Ground cinnamon;
1 1/2 c Pumpkin; canned 1/2 ts Ground nutmeg;
2 Eggs; beaten 1/2 ts Ground ginger;
1 c Low-fat milk; 1/4 ts Salt
3 tb Liquid cal-free sweetener * 1 pn Ground cloves;
2 tb Brown sugar; packed Light vanilla ice cream 7%bf

* The most common liquid sweetener in Canada is SugarTwin. 3 tb. is
the sweetness equivalent of 12 tb sugar or 3/4 cup.

Prick pastry shell with a fork. Bake in 450 F oven for 8 min.

Stir together pumpkin, egg, milk, sweetener, sugar and seasonings.
Pour into partially baked pie shell.

Bake in 350 F oven for 50 min or until centre is almost set. Cool
slightly and then refrigerate.

Cut into 8 wedges and serve each with 2 tb. light vanilla ice cream.
Preparation 15 min, cook 50 min.

1/8 pie with 2 tb light vanilla ice cream, 173 calories 20 g
carbohydrate, 5 g protein, 9 g fat, 1 g fibre 1/2 starchy choice, 1/2
fruit + vegetables choice, 1 milk choice 2%, 1 1/2 Fats + Oils choice

Compare with Pumpkin Chiffon Pudding if you want a lighter dessert. 79
calories, 1/2 milk, 1 fat exchange

Source: Choice Menus, Marjorie Hollands + Margaret Howard 1993
Canadian Diabetes Assoc. ISBN 0-7715-9167-5 Shared but not tested by
Elizabeth Rodier Oct 93

By simplify3, published on Aug. 31 2007, 444
In Recipes
Spicy Rice Pilaf with Turkey
-  Yield: 4 servings

1 c Brown rice; 1 tb Vegetable oil
1/2 ts Cumin seeds; 2 c Turkey stock or water
1/4 ts Ground ginger; 1/4 c Dark or golden raisins;
1/4 ts Ground cinnamon; 2 c Chopped cooked turkey;
4 Cardamom seeds; 1/4 c Pine nuts; or cashews;
4 Whole cloves; (chop cashews)

Toast cashews if using. Saute the rice, cumin seeds, ginger,
cinnamon, cardamom seeds and cloves in the oil in a saucepan until
the rice is browned. Add the stock or water and bring the mixture to
a boil.

Lower the heat and simmer for 45 to 50 minutes or until the rice is
cooked. Add the raisins, turkey, and nuts to the rice mixture. Serve
hot or cold.

1/4 recipe - 317 calories, 3 lean meat, 1 bread, 1/2 fruit, 1 fat
exchange 24 grams carbohydrate, 25 grams protein, 14 grams fat, 190
mg sodium, 381 mg potassium, 54 mg cholesterol

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

By simplify3, published on Aug. 31 2007, 444
In Recipes
Spicy Tomato Cocktail
-  Yield: 8 servings

1 Cucumber; 1 ds Tabasco sauce;
6 c Tomato juice; canned 1 ts Worcestershire sauce;
3 Green onions; chopped 1 tb Prepared horseradish;
2 tb Lemon; juice

Peel and grate the cucumber. Z YOt to the tomato juice with the
remaining ingredients. Cover and refrigerate for 2 hours or
overnight. Strain before serving.

1 cup serving - 38 calories, 2 vegetable exchanges 9 grams
carbohydrate, 2 grams protein, 0 fat, 369 mg sodium, 447 mg
potassium, 0 cholesterol.

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

By simplify3, published on Aug. 31 2007, 444
In Recipes
Spoon River Rolled Cookies
-  Yield: 36 servings

1/2 c Vegetable shortening 1 ts Nutmeg; (optional)
1 1/4 c Sugar; 1 ts Baking powder
2 Eggs, (large) 1 ts Baking soda
1 ts Vanilla 1/4 ts Salt
1 ts Lemon extract; 1 c Sour cream;
3 c All-purpose flour

Cream shortening and sugar together at medium speed until well
blended. Add eggs and flavorings, and beat at medium speed until
creamy, scraping down the bowl before and after adding eggs and
flavorings. Stir flour, nutmeg if desired, baking powder, baking soda
and salt together to blend well; add, along with sour cream to
creamy. Cover and refrigerate from 3 hours to overnight. Return dough
to room temperature. Roll out on a lightly floured board to 1/4
thick. Cut with a 2 1/2 round cutter or an equivalent (see Note
below). Place dough on cookie sheets that have been sprayed with pan
spray or lined luminum foil. Bake at 350 for 8 to 10 minutes, or
until cookies are lightly browned. Remove them to a wire rack and
cool to room temperature.
NOTE: Nutritive values for these cookies are based on the use of
the 2 1/2 round cutter and weight of a little over 1 ounce per
cookie. You may use other cutters as long as the finished cookie
weighs about 1 ounce per cookie, and you might even make a 2-ounce
cookie and figure the nutritive value and exchanges as twice those
for the smaller cookie. You may add flavorings other than vanilla and
lemon; if add nuts, raisins and the like, however, you are altering
the nutritve values and exchanges for each cookie.

Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE

Calories: 108, FAT: 5g, CHO: 15g, Na: 54mg, Cholesterol: 18mg. Source:
Desserts for Diabeties by Mabel Cavaiani, R. D.

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

By simplify3, published on Aug. 31 2007, 444
In Recipes
Stewed Chicken
-  Yield: 4 servings

4 Chicken breast; halves, 2 ts Italian seasoning;
- boneless 2 ts Garlic; chopped
16 oz Cn Italian stewed tomatoes; Salt to taste
- cut in bite sized pieces Pepper to taste
4 oz Cn sliced mushrooms; Fat-free mozzarella cheese;
- salt free -shredded
1 md Onion; sliced in rings

Place chicken in baking dish. Top with tomatoes and their juice,
mushrooms, onions and seasonings. Cover tightly with foil and bake
at 350 degrees for 1 hour or until chicken is done. Remove from oven
and sprinkle with mozzarella. Cover with foil until cheese melts.

printed in Rochester, NY _Times_Union_ 11/29/93 Posted in COOKING
by: Jean Cody 12/1/93

Could be used by a diabetic?

By simplify3, published on Aug. 31 2007, 444
In Recipes
Strawberry-Pineapple Parfait
-  Yield: 4 servings

1 tb Unflavored gelatin (1 pkg) 1/2 c Unsweet. crush. pineapple
1/3 c Cold water 3/4 c Unsweet. frozen strawberries
1 c Vanilla ice milk

Sprinkle gelatin over cold water. Place over low heat, stirring
constantly until gelatin dissolves. Drain pineapple and thaw
strawberries.

Add ice milk and fruits. Stir gently until mixed. Portion into 4
individual dishes. Refrigerate until serving time. Do not freeze.

Source: Am. Diabetes Assoc. Family Cookbook Vol 1, 1987 Shared but
not tested by Elizabeth Rodier Nov 93.

By simplify3, published on Aug. 31 2007, 444
In Recipes
Sugarless Cookies
-  Yield: 1 servings

3 c Flour; 3/4 lb Butter; softened
1/2 c Water; -margarine if desired

Blend all ingredients. Roll into balls using about 1 teaspoon of
dough. Place on ungreased baking sheets. Flatten with the bottom of
a glass dipped in flour. Bake at 350 degrees until the edges begin
to brown, about 6 minutes.

OPTIONS TO SWEETEN: Before baking, make a thumb print in each
cookie and fill with chopped nuts or sugarless jam.

printed in Rochester, NY _Times_Union_ 11/29/93 Posted in COOKING
by: Jean Cody 12/1/93

By simplify3, published on Aug. 31 2007, 444
In Recipes
Sunday Italian Vegetable Soup
-  Yield: 6 servings

1/2 c Dry navy beans; 1 c Zucchini; sliced
Water 1/2 c Celery; sliced
4 c Chicken broth; 1/2 c Chick peas; (garbanzo beans)
3/4 c Carrot; sliced, peeled -drained canned
1/2 c Potato; sliced with peel 1/2 c Rotini or other pasta;
1 tb Corn oil; -uncooked
1/2 c Onion; sliced 1 tb Parsly; finely minced fresh
16 oz Can Italian tomatoes; 2 ts Dried basil; crumbled
-including liquid 1/4 ts Salt
2 c Cabbage; sliced thinly 1/4 ts Ground pepper; freshly

Cover navy beans with water in a large pot. Over medium heat, bring
just to the boiling point. Remover pan from heat, cover, and let
stand for 1 hour. Drain. Add chicken broth, carrot, and potato.
Cover and cook over medium heat until vegetables are almost tender,
about 35 minutes. Heat oil in a small skillet and saute onion until
tender. Add onion and all remaining ingredients to soup pot. Cook 15
minutes or until pasta is cooked. Serve hot

Food exchanges per serving: 2 STARCH EXCHANGES + 1 VEGETABLE + 1 FAT
EXCHANGE.

CHO: 34g; PRO: 12g; FAT: 4g; CAL: 216;
Low-sodium diets: Omit salt. Substitute canned vegetables and broth

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, 444
In Recipes
Szechwan Bean Curd
-  Yield: 4 servings

4 oz 85% lean ground beef; 1 ts Seasame oil;
1 c Green onions; with tops 1/4 ts Hot oil; (optional; see
-chopped -below)
1 cl Garlic; minced 1/4 ts Red pepper flakes;
3/4 c Chicken broth; 2 tb Cornstarch;
2 tb (light) Soy sauce reduced 2 tb Water
-sodium 1 c Bean curd(tofu); cut into
1 tb Chile sauce; -1/2-inch cubes

Place ground beef, green onions, and garlic in a nonstick skillet and
cook, stirring quickly, until beef is browned. Stir in chicken
broth, soy sauce, chili sauce, oils, and red pepper flakes. Mix
cornstarch with cold water. Add to skillet. Cook. stirring
constantly, untill sauce thickens. Gently stir in bean curd. Contiune
to cooking over medium heat 3 minutes.

NOTE: Seasame oil and hot oil are avalable in Oriental sections of
food markets and in specialty stores.

Food Exchanges per serving: 2 LEAN MEAT EXCHANGES + 1 VEGETABLE
EXCHANGE

CHO: 9g; PRO: 15g; FAT: 7g; CAL: 149;
Low-soium diet: This recipe is not suitable.

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, 444
In Recipes
Taco Salad with Cumin Dressing
-  Yield: 8 servings

8 Tortillas; 1 ts Powdered mustard
2 tb Parmesan cheese; grated 1 ts Ground cumin
8 c Romaine lettuce; 1/2 c Water
1/2 ts Salt 4 tb Vegetable oil
4 tb Red wine vinegar; 4 c Turkey; chopped cooked
1/4 ts Black pepper 1 ts Cumin seeds
1/4 ts Garlic powder 6 lg Ripe tomatoes; chopped
4 ts Lemon juice 2 c Cheddar cheese; grated

Toast the tortillas on a baking sheet in a 400 F oven for about 10
min. While hot, sprinkle on the Parmesan cheese. Cool and break into
bite-size pieces.

Chop the lettuce and arrange it in the bottom of a salad bowl. Make
the cumin dressing by combining the salt, vinegar, pepper, garlic
powder, lemon juice, mustard, cumin, water and oil in a bowl or jar.
Heat the turkey in a skillet with the cumin seeds. Sprinkle chunks
of turkey over the lettuce. Add the tomato pieces and cheese. Pour
on the cumin dressing and top with tortilla chips.

1/4 recipe - 411 calories, 4 lean meat, 1 bread, 1 vegetable, 2 fat
exchanges 20 grams carbohydrate, 33 grams protein, 23 grams fat 870 mg
sodium, 617 mg potassium, 88 mg cholesterol

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

By simplify3, published on Aug. 31 2007, 444
In Recipes
Tex-Mex Corn Soup
-  Yield: 8 servings

1 tb Margarine -liquid
1/2 c Onion; chopped 16 oz Whole Kernel corn; including
1 c Sweet red pepper -liquid
1 ts Red pepper flakes; 1/4 ts Salt
4 c Chicken broth 1/4 ts Ground white pepper; fresh
17 oz Creamed corn; included

Melt margarine in a large saucepan; saute onion and sweet pepper with
red pepper flakes until tender, stirring occasionally, about 2
minutes. Sir in chicken broth and both cans of corn. Continue
cooking until the is very hot. Add salt and pepper and serve
innediately.

Food exchanges per serving 2 STARCH EXCHANGES + 1 FAT EXCHANGE CHO:
31g; PRO: 6g; FAT: 8g; CAL: 205; Low-sodium diets: Omit salt and
substitute unsalted broth and cannned vegetables.

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, 444
In Recipes
Tofu Chop Suey
-  Yield: 2 servings

8 oz Tofu; 1/4 Sweet red pepper; slivered
2 ts Vegetable oil; 1 1/2 c Fresh bean sprouts; washed
1/4 c Chicken broth; 1 tb Soy sauce; low-sodium
1/4 ts Ground ginger; Fresh ground Pepper
1 c Celery; stack Salt to taste;
1 sm Onion; coarsely chopped

Freshly ground pepper + salt

Tofu supplies the protein, and tastes similar to chicken breasts, in
this quick-to-prepare colorful vegetarian main dish.

Drain tofu, cut into 3/4 inch pieces. Place between layers of paper
towel and weight down with a dinner plate. Let stand 10 minutes to
compress and remove excess water.

Heat oil, 2 tbsp broth and ginger in a frypan. Add celery, onion
and red pepper. Stir cook over medium heat 3 minutes. Add bean
sprouts, continue stir-cooking 1 min.

Stir in remaining broth, soy sauce and tofu. Cook and stir gently
over medium heat until vegetables are tender-crisp, and liquid is
evaporated. Season to taste with salt and pepper.

1 3/4 cup serving - 194 calories 13 grams carbohydrate, 13 grams
protein, 10 grams fat 2 protein choices, 1 fruit + veg. choice, 1
fats + oils choice

Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not
tested by Elizabeth Rodier Nov 93

By simplify3, published on Aug. 31 2007, 444
In Recipes
Tomato, Basil, and Mozzarella Salad
-  Yield: 4 servings

1 lb Tomatoes; large, red, very, 8 Basil; fresh
-ripe (2-3 tomatoes) 2 ts Olive oil
2 oz Mossarella cheese; shredded Dash cracked pepper

Slice tomatoes crosswise into 1/2-inch-thick slices, 4 slices per
tomato. Arrange 2-3 slices on each salad plate. Sprinkle the
mossarella on top each tomoato. Cut fresh basil leaves into strips
and top each tomato with basil. Drizzle olive oil over the tops and
add a dash of pepper. Enjoy!

Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 MEDIUM-FAT-MEAT
EXCHANGE.
CHO: 6; PRO: 5g; FAT: 4g; CAL: 70;
Low-sodium diets: This recipe is suitable.

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

By simplify3, published on Aug. 31 2007, 444
In Recipes
Turkey Barbecue for Sandwiches
-  Yield: 4 servings

16 oz Can tomatoes; cut up 1/4 c Onion; chopped
6 oz Can tomato paste; 1 ts Chili powder; (or to taste)
1 ts Powdered mustard; 2 c Turkey; chopped, cooked

Combine all the ingredients in a saucepan. Simmer for 10 to 15
minutes, or until the flavors are blended. Spoon the mixture over
hamburger buns or toast.

1/4 recipe, not including bun - 176 calories, 3 lean meat + 2
vegetable exchanges 12 grams carbohydrate, 23 grams protein, 4 grams
fat, 220 mg sodium, 767 mg potassium, 54 mg cholesterol.

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

By simplify3, published on Aug. 31 2007, 444
In Recipes
Turkey Chowder
-  Yield: 6 servings

1/2 c Onion; chopped 5 c Turkey or chicken broth;
1 c Celery; sliced 2 Potatoes; peeled, cubed
2 tb Margarine; 1 c Carrots; chopped
2 tb Flour; 1 c Zucchini; sliced
1/2 ts Salt; 1/2 c Unsweetened apple juice;
1/4 ts Black pepper; ground 3 c Turkey; cooked chopped
1 ts Dried thyme;

Saute the onion and celery in the margarine. Add the flour, salt,
pepper and thyme. Gradually add the broth. Add the potatoes and
carrots. Cover and simmer for 15 minutes or until the vegetables are
tender. Add the zucchini, apple juice, and turkey. Continue cooking
over low heat for 10 minutes.

1/6 recipe - 222 calories, 3 lean meat exchanges + 1 bread exchange 16
grams carbohydrate, 23 grams protein, 8 grams fat, 282 mg sodium, 570
mg potassium, 54 mg cholesterol.

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

By simplify3, published on Aug. 31 2007, 444
In Recipes
Turkey Frittata
-  Yield: 6 servings

1/2 c Onion; sliced 2 tb Lemon juice;
1 Garlic clove; minced 1/8 ts Ground black pepper
1 tb Oil; 1 c Turkey; chopped
1 c Mushrooms; sliced 6 Eggs; beaten
1 c Frozen spinach; dry chopped

Defrost and squeeze spinach dry. Saute the onion, garlic and
mushrooms in the oil for 5 minutes. Add the spinach, lemon juice and
pepper. Cook over low heat for 3 min.

Add the turkey and eggs to the spinach mixture. Pour into a greased
9 inch round baking dish. Bake in 350 F oven for 25 to 30 minutes or
until eggs are set. Cut into wedges to serve.

1/6 recipe - 158 calories, 2 lean meat, 1 vegetable, 1/2 fat exchange
4 grams carbohydrate, 15 grams protein, 9 grams fat, 106 mg sodium,
318 mg potassium 292 mg cholesterol.

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

By simplify3, published on Aug. 31 2007, 444
In Recipes
Turkey Noodle Soup
-  Yield: 6 servings

MMMMM---STOCK
1 All bones from roast turkey 1 Stalk celery; chopped
7 c Water 1 Onion; quartered
1 Bay leaf;

MMMMM
--SOUP---
1/4 c Broken noodles; 1/2 pieces 1 ts Dried basil;
1 Celery; Stack + leaves, chop 1 ts Dried thyme;
1 Carrot; chopped 1 ds Hot pepper sauce;
3 Green onions; sliced Salt to taste
1/3 c Zucchini; grated Freshly ground pepper

My note: Remove bones from turkey or chicken before serving and
refrigerate or freeze until you have time to prepare the soup. I like
to do it the next day, if possible, and make a batch of crackers
while the soup is cooking.

STOCK: In stockpot or large saucepan, combine bones, water, bay leaf,
celery and onion. (Skin and drippings may be included, if desired.)
Simmer, covered about 4 hours. Strain, reserving stock. Let bones
cool, pick out any meat and add to the stock.

SOUP: In stockpot or saucepan, bring stock to boil; add noodles and
simmer for 5 minutes. Add celery, carrot, green onions, zucchini,
basil and thyme. Simmer for 10 minutes. Stir in hot pepper sauce,
season with salt and pepper to taste. Makes about 4 1/2 cups.

3/4 cup serving - 91 calories, 1 1/2 protein, 1/2 fruit + vegetable
choice 5 grams carbohydrate, 11 grams protein, 3 grams fat 137 mg
sodium, 32 mg cholesterol

Source: The Lighthearted Cookbook by Anne Lindsay, Cdn. Heart
Foundation 1988. Shared but not tested by Elizabeth Rodier, Nov 93

VARIATIONS: Substitute rice for noodles. Use 6 cups chicken stock if
you start without bones For a main course, add 19 oz can chickpeas or
kidney beans, drained. Other additions: green peas, chopped spinach,
asparagus, broccoli, potato, squash or turnip.

By simplify3, published on Aug. 31 2007, 444
In Recipes
Turkey Spaghetti Sauce
-  Yield: 6 servings

1/4 c Onion; chopped 1 ts Dried basil
1 Garlic clove; minced 1 ts Dried thyme
1 ts Olive oil; 3 c Chopped cooked turkey;
28 oz Can tomatoes; cut up Cooked noodles or macaroni
6 oz Can tomato paste;

Saute the onion and garlic in the oil until lightly browned. Add the
tomatoes, tomato paste, basil, thyme and turkey. Simmer for 20 to 25
minutes while cooking the noodles or macaroni.

1/6 recipe not including noodles - 215 calories, 3 lean meat, 2
vegetable exchanges 9 grams carbohydrate, 22 grams protein, 10 grams
fat, 190 mg sodium, 627 mg potassium, 54 mg cholesterol.

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

By simplify3, published on Aug. 31 2007, 444
In Recipes
Turkey-Barley Soup
-  Yield: 6 servings

6 c Turkey or chicken broth; 1 Bay leaf;
1 c Turkey; diced cooked 1 ts Dry thyme;
1 c Pearl barley; 1/4 ts Dried marjoram;
1 Onion; chopped 1/4 ts Ground black pepper;
2 Celery; stalks, chopped 2 tb Chop.fresh parsley (2ts.dry)
3 Carrots; sliced

Combine all the ingredients in soup pot or slow cooker. Cook over
low heat in the slow cooker for 6 hours or simmer on the stove for 1
hour, or until the carrots are tender and the barley is soft.

1/6 recipe - 181 calories, 1 lean meat, 1 bread, 2 vegetable
exchanges 30 grams carbohydrate, 11 grams protein, 2 grams fat, 44 mg
sodium, 320 mg potassium, 18 mg cholesterol.

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

Long-grain rice has slightly less carbohydrates and calories per cup
than barley if you wish to substitute.

By simplify3, published on Aug. 31 2007, 444
In Recipes
Turkey-Orange Salad
-  Yield: 4 servings

2 c Turkey; chopped, cooked 1 Orange;
1/2 c Celery; chopped 1 c Seedless grapes;
1/4 ts Salt 2 tb Mayonnaise/salad dressing;
1/4 ts Curry powder 1 tb Shredded coconut; toasted

Combine the turkey, celery, salt, and curry powder in a bowl. Peel
and chop the orange. Add the orange, grapes, and mayonnaise to the
turkey. Toss gently to mix. Sprinkle on the coconut just before
serving.

1/4 recipe = 217 calories, 3 lean meat + 1 fruit exchange 12 grams
carbohydrate, 21 grams protein, 10 grams fat 228 mg sodium, 391 mg
potassium, 58 mg cholesterol

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

By simplify3, published on Aug. 31 2007, 444
In Recipes
Tuscany White Bean Soup
-  Yield: 4 servings

1/4 c Onion; chopped 2 Bay leaves; large
1/2 ts Garlic; minced 1 ts Dried basil; cri,b;ed
3 tb Olive oil; divided 1/2 ts Salt
1/2 lb Dry great nothern beans; 1/2 ts White pepper; ground
-washed 2 tb Parsley; fresh chopped
2 qt Water 2 Green onion; chopped

Saute onion and garlic in 2 tablespoons of olive oil until soft,
stirring often. Add bean, water, bay leaves, and basil. Bring
mixture to a boil, reduce to a simmmer, and cover. Continue cooking
until beans are tender, about 2 hours, adding more liquid if
necessary and stirring occasionally. Season with salt and pepper.
Cool soup, puree beans in a blender or food processor fitted with
steel blade. Return pureed soup to pot; reheat over moderate heat.
stirring often. Blend in remaining olive oil. Serve soup hot,
garnished with chopped parsley and green onions. If soup is too
thick, add water or chicken broth.

Food Exchange Per Serving: 2 1/2 STRARCH/BREAD EXCHANGES + 1 LEAN MEAT
EXCHANGE + 1 FAT EXCHANGE CAL: 293; CHO: 37g; PRO: 13g; FAT: 11g;
SOD: 256; CHOL: 0g; 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, 444
In Recipes
Veras Buttermilk Cookies
-  Yield: 24 servings

1/2 c Margarine; (1 stick) 2 c All-purpose flour;
2/3 c Sugar; 2 tb Dry Buttermilk;
Dry sugar substitute equal; 1 ts Baking soda;
1/4 cup sugar; 1/4 ts Salt;
1 Egg; (large) 1/3 c Water at room temperature
1 ts Vanilla;

Cream margaring, sugar, and dry sugar substitute together at medium
speed untill light and fluffy. Add egg and vnill and mix at medium
speed for 30 seconds, scraping down the bowl before and after adding
the egg and vanilla. Stir flour, dry buttermilk, baking soda and salt
mixture, along with water, to creamy mixture, and mix at medium speed
to blend well. Drop dough by 1 1/2 tablespoonfuls onto coolie sheeet
that have been sprayed with pan spray orlined aluminum foil. Press
cookies down on the bottom. Remove them to a wire rack and cook to
room temperature.

Food exchanges per serving: 1 STRACH/BREAD EXCHANGE + 1 FAT EXCHANGE

Calories: 96, FAT: 4g, CHO: 13g, Na: 107mg, PRO: 2g, Cholesterol: 12mg
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, 444
In Recipes

Loading