SCANDINAVIAN APPLE CAKE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Desserts
Apples

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Scandia, Hollywood
5 lb Apples
Sugar
Lemon juice
Butter/Margarine — melted
1 1/2 c Toasted cake crumbs
1/2 c Currant jelly
3 oz Mixed nuts — ground
12 Macaroons
3 oz Sliced blanched almonds
1 c Whipping cream

Core, peel and slice apples. Season to taste with sugar and lemon
jice and cook in small amount of water until apples are tender. Drain
in large strainer and press to extract water. Pour melted butter into
2-inch-deep 10-inch layer cake pan, spreading evenly in pan. Sprinkle
1/2 cup cake crumbs over bottom of pan. Spread half of apples over
crumbs. Top with jelly, then nuts, then 1/2 cup more crumbs. Place
macaroons in layer over crumbs. Top with remaining apples and cover
with remaining 1/2 cup cake crumbs. Bake at 450 deg. 30 minutes. Cool
in refrigerator. Sprinkle almonds lightly with water, then sprinkle
with sugar and toast at 350 deg. 15 to 20 minutes or until golden.
Shake pan after 10 minutes to keep almonds from sticking together.
Whip cream and frost cake. Sprinkle with almonds.

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Chocolate Raspberry Mousse

Recipe By : Mimi Markofsky
Serving Size : 24 Preparation Time :1:15
Categories : Chocolate Desserts
Candy And Confections

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pints fresh raspberries
1/2 cup granulated sugar
32 ounces semisweet chocolate — chopped fine
8 ounces unsweetened chocolate — chopped fine
12 egg whites
3 cups heavy cream

Place raspberries and 1/4 cup sugar in a stainless steel bowl. Crush
berries into a rough texture. Set aside for a few minutes.

Add chocolates to raspberries and place over a double boiler. Stir
periodically to avoid scorching the chocolate. Keep over low heat until the
chocolate has melted, 25-30 minutes. Remove from heat and set aside to cool.

Beat egg whites until they form soft peaks. Gradually add remaining 1/4
cup sugar; beat until the peaks are stiff but not dry.

Beat heavy cream until it forms stiff peaks.

Add 1/4 of the egg whites to the chocolate, stirring well to incorporate,
lightening the chocolate. Fold in the cream and remaining egg whites, being
certain that no white streaks remain. Keep refrigerated until used.

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NOTES : Single recipe yields: 48 ounces
Double the recipe fills one large (~13 quarts) stainless bowl.

CRACKED WHEAT CARROT LOAF

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Diabetic Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Boiling water
1/4 c Cracked wheat
1 Package active dry yeast
1/4 c Warm water
1/3 c Skim milk — warm
1/4 c Margarine
1/4 c Brown sugar — firmly packed
1 t Salt
1 c Carrot — shredded
1 Egg
2 1/3 -2 2/3 cups all-purpose
-flour
2/3 c Oat Bran Cereal

In small bowl pour boiling water over cracked wheat; let stand 15
minutes. Drain excess water; set aside. Dissolve yeast in warm
water. In lare bowl combine milk, margarine, brown sugar, salt,
carrot, and egg. Add dissolved yeast and cracked wheat. The
margarine may not melt completely. In small bowl, combine 1 cup of
the all-purpose flour and Oat Bran cereal; add to yeast mixture. Add
enough remaining all-purpose flour to make a moderatelly stiff dough.
Turn out onto a lightly floured surface. Knead about 10 minutes or
until dough is smooth and elastic. Shape into ball. Grease large
bowl. Place dough ub bowl turning once to coat surface. Cover; let
rise in warm place about 1 1/2 hours or until nearly double in size.
Grease 9″ by 5″ loaf pan or coat with vegetable pan-coating. Punch
dough down; shape into loaf. Place in prepared pan. Cover; let rise
in warm place about 1 hour or until nearly double in size. Meanwhile
heat oven to 375. Bake 25-30 minutes, shielding crust with aluminum
foil after 20 minutes of baking. Remove from pan; cool on wire rack.

Food Exchanges per serving: 2 STARCH EXCHANGES

CHO: 30g; PRO: 4g; FAT: 1g; CAL: 146
Low-sodium diets: Omit salt. Substitute 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 O’Brion and her Meal Master

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Sam Huddleston’s Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Whole cumin
2 medium Onion — diced
3 Garlic cloves
Vegetable oil
3 1/2 pounds Lean beef — cut in 1/2"cubes
2 tablespoons Paprika
6 tablespoons Chili powder
Water
Salt to taste
Cracker meal *OR*
Browned flour for tightener

In a skillet, slightly toast the whole cumin. To wake up the flavors crush them
with a rolling pin. Powdered cumin may be substituted, but do not toast. Saute
onion and garlic in a little oil until transparent. In same skillet, add a
little more oil and sear meat until it has a greyish color. Put cumin, onion,
garlic and meat in a large vessel. Add paprika and chili powder, stirring to
mix all ingredients, as you add enough water to cover. Simmer for about 1 1/2
hours, adding salt to taste after the chili has cooked somewhat. Make a paste
of the crackermeal or browned flour by mixing with a little water. About 10
minutes before chili is ready, stir in this tightener, and cook until chili is
thick.

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Title: Light vegetable broth
Categories: Low-Fat, Soups, Mcdougall
Yield: 1 servings

6 1/2 qt Water
2 c White wine or unsweetened ap
6 Celery; thickly sliced
6 Carrots; scrubbed and
; coarsely chopped
2 lg Potatoes; scrubbed and
; coarsely chopped
3 md Zucchini; thickly sliced
2 lg Onions; chopped
1 Leek, white part only; clean
; thickly sliced
5 To 6 cloves garlic; crushed
1/2 lb Mushrooms; cleaned left wh
10 Peppercorns
Large sprigs fresh parsley
Large sprigs fresh thyme
2 Bay leaves

Recipe by: The New McDougall Cookbook Place all of the ingredients in a
large soup pot. Bring to a boil, reduce the heat, cover, and simmer over
low heat for 3 to 4 hours. Strain the broth and discard the vegetables.
Freeze in 1- to 2-cup containers for use in recipes calling for
vegetable stock or broth.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

Title: Jack’s Cole Slaw
Categories: Salad, Vegetable
Yield: 6 Servings

1/2 sm Head cabbage; shredded
1 Red bell pepper; julienne
1 Yellow bell pepper; julienne
2 tb Fresh dill
1 tb Dill seed
1/2 tb Chipotle powder
1/2 c Mayonnaise
Salt pepper

Combine all ingredients in a large bowl and toss well. Season to
taste with salt and pepper. Chill until ready to serve.

MMMMM

Title: Wine Honey Glazed Sprouts
Categories: Side dish, Vegetables
Yield: 8 servings

2 lb Brussels sprouts
1/2 c Dry red wine
3 tb Honey
1 1/2 tb Soy sauce
2 tb Margarine
1/2 c Water
1 1/2 ts Cornstarch

Trim stems from sprouts cut an X into the base. In a small bowl,
combine wine, honey soy sauce.

Over moderate heat, melt margarine in a 3 qt pot. Add wine mixture,
water sprouts. Stir cook, covered, at a gentle simmer for 15
minutes, stirring occasionally. Uncover cook another 10 minutes.

Dissolve cornstarch in a small amount of water. Stir into the pot
cook another 5 minutes. Remove from heat serve from a serving
casserole.

Nava Atlas, “Vegetarian Celebrations”

MMMMM

Chinese Coleslaw

Recipe By : Judith’s Olney’s FARM MARKET COOKBOOK
Serving Size : 8 Preparation Time :0:00
Categories : Salads Mcrecipe

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups packed shredded Napa/Chinese cabbage
4 scallions
white and tender green parts — thinly sliced
1 cup mung bean sprouts
1 carrot — grated
1/2 cup slivered almonds
10 snow pea pods — cut
into long thin shred
***DRESSING***
1 tablespoon peanut oil
2 tablespoons sesame oil
2 tablespoons rice wine
or white wine vinegar
1 tablespoon brown sugar
1/2 teaspoon salt
3 tablespoons soy sauce
3 tablespoons sesame seeds — toasted

Mix all the salad ingredients in a bowl.

Combine all the dressing ingredients and stir into the salad, mixing until
the vegetables are coated. Refrigerate for 30 minutes.

Stir the ingredients, then refrigerate for another 30 minutes. The salad
will appear quite wilted. Strain the salad by pressing it down firmly in a
colander and put all the expressed liquid in a small saucepan.

Boil the juices down to approximately 1/4 cup and restir it into the slaw.

Soulard Market, St Louis, MO. Judith’s Olney, 1991, Farm Market Cookbook
(Doubleday, 0385410964)

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Title: Baked Apples with Raisins
Categories: Desserts, Diabetic, Low-fat, Fruit
Yield: 2 servings

2 Apples
Orange juice
1 tb Raisins
Pinch ground cinnamon

Peel and core the apples. Coat with the orange juice on the outer surface.
Stuff with the raisins. Sprinkle on the cinnamon. Place in Pyrex baking
cups. Bake in a 350 F oven 25 to 30 minutes or until fork pierces surface
easily. Serve warm or cold.

1 apple – 74 calories, 1 1/2 fruit exchange 19 grams carbohydrate, 0
protein, 0 fat, 0 sodium, 105 potassium, 0 cholesterol

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

My note: Apples may be baked in the microwave until soft.

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EASY LO CAL FRUIT ICES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic Desserts
Snacks Kids

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Granulated sugar replacement
1 Env unsweetened fruit drink
Mix (your choice)
3 c Crushed ice

Combine all ingredients in a blender or processor and
beat until just blended. Scoop into cups and eat
immediate or freeze.

Recipe makes 2 c and is considered a free item

source diabetic dessert cookbook

Reposted for you and yours via Nancy O’Brion and her

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