Title: Healthy Oatmeal Cookies
Categories: Veg-cook, August
Yield: 18 servings

3 c Oatmeal (flour)
1/2 c Oatmeal
1/2 c Whole wheat flour
1 c Sucanat* (granulated cane
Juice)
1 c Shredded coconut
3 T Featherweight* (baking
Powder)
1 t Salt, Optional
1 c Chopped walnuts
1 c Raisins
4 T Water
2 t Vanilla extract
1/2 c Honey (raw)
1 16 oz. can pineapple

1. Preheat oven to 350 degrees F.

2. In large bowl, combine all dry ingredients.

3. In blender, mix water, vanilla extract, honey and pineapple. Add to
above contents.

4. Drop by spoonfuls on to non-stick baking sheet at 350 degrees F. for
10-12 minutes.

From: hwalker@u.washington.edu (Henry Walker). rfvc Digest V94 Issue #169
Aug. 13, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using
MMCONV.

—–

Title: Potato-cauliflower soup
Categories: Low-Fat, Poultry, Soups, Mcdougall
Yield: 8 servings

2 lg Onions; chopped
1 md Head of cauliflower; chopped
5 c Potatoes; peel/chop
8 c Water
2 ts Dried dill weed
2 Bay leaves
2 tb Soy sauce
Freshly ground pepper; to ta
Chopped fresh parsley; for g

Recipe by: The New McDougall Cookbook Preparation Time: 0:40 Place the
onions, cauliflower, and potatoes in a large pot with the water. Bring to a
boil. Reduce the heat, add the dill, cover, and cook over medium heat
until the potato and cauliflower are tender, about 30 minutes.
Remove from the heat and puree in batches in a blender or food
processor. Return to the soup pot. Add the bay leaves, soy sauce, and
pepper. Cook over low heat for 15 minutes to allow the flavors to blend.
Remove the bay leaves and garnish with chopped fresh parsley before
serving.

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

Double Chocolate Dream Cookies

Recipe By :
Serving Size : 42 Preparation Time :0:00
Categories : Chocolate Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 Cups Flour
1/2 Cup Cocoa Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Cup Margarine
1 Cup Brown Sugar
3/4 Cup White Sugar
2 Eggs
1 Teaspoon Vanilla
12 Ounces Semisweet Chocolate Chips

In small bowl, combine flour, cocoa, baking soda, salt; set aside. In
large bowl, beat butter, brown sugar and white sugar until creamy.
Add eggs, one at a time, beating well after each addition. Blend in
vanilla. Gradually beat in flour mixture. Stir in chocolate chips.

Drop by tablespoonfuls onto ungreased cookie sheets. Bake at 375F for
8-10 minutes. Let stand 2 minutes before removing from sheets. Makes
about 3-1/2 dozen.

– – – – – – – – – – – – – – – – – –

Title: MARINATED NIGARI TOFU
Categories: Chinese, Vegetarian
Yield: 6 servings

2 Medium-sized cloves garlic,
-minced
2 tb Chinese sesame oil
2 tb Soy sauce
1 tb Mirin
1 To 2 teaspoons brown sugar
-(to taste)
1 tb Fresh lemon juice
1/4 ts Salt
Crushed red pepper, to taste
-(optional)
1 lb Nigari tofu

“Some people love their tofu plain. Others find it
dull unless it is marinated in strong delicious
flavors, as in this recipe. Firm tofu marinates
beautifully. (Softer varieties contain — and thus
expel — more water, causing the marinade to become
dilute.)

Nigari tofu is one of the firmest types available.
You can find it in some Asian groceries and in many
natural food stores. It usually comes vacuum-packed
or in a container of water. If you can’t get tofu
labeled ”nigari,“ just use the firmest you can find.
Mirin is Japanese cooking sake, available in most
Asian grocery stores. If you can’t find it,
substitute a sweet wine or sherry. (my note: I use
regular ”hard" tofu from the grocery store, slice it
and let it drain for a while. Also, I do not use the
mirin or any substitute with alcohol, and it all still
comes out great.)

1. Combine all ingredients except tofu in a shallow
pan or bowl. Whisk until well combined. (my note: I
use a 9×13 baking dish.)

2. Cut the tofu into 1/2 x 1 1/2-inch pieces. Lay
them out in the marinade in such a way as to allow
maximum contact with the sauce. Marinate at room
temperature for several hours (provided the room is
not too hot, in which case, cover them and let them
marinate in the refrigerator). Turn them and move
them around every 20 to 30 minutes or so, and tilt the
pan periodically, so the flavors of the marinade can
make the rounds and the tofu gets deeply an evenly
penetrated.

3. After the tofu has been marinating for several
hours you may either serve it at room temperature, or
cover it tightly, and refrigerate until serving time.
(It will keep for several days if it is fresh to begin
with.)

My Notes: I am the only one here that likes tofu, so
this is nice in that I don’t have to eat it up all at
once! It is delicious, and I like the pieces in with
a salad, plopped onto noodles, or just by itself. If
you don’t like tofu, Karin, I’m sure someone else will
enjoy the recipe 😉

From Still Life With Menu by Mollie Katzen

—–

OAT BREAD VARIATION

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Breadmaker Low fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Bread flour
1 1/2 c Oat flour
1 pk Active dry yeast
1 t Sugar — brown, white or
— honey
1 tb Butter
1/2 ts Salt
1 1/4 c Warm water
1/2 c Mashed potato flakes — insta

Recipe by: m2xenix!uunet!telesoft!kami (Kami Olsson-Tapp @day)
1/2c instant mashed potatoes added to white or oat bread make it
moister and make the little bit that is left better the next day.
I put the flakes in below the flour if I am using the timer.

– – – – – – – – – – – – – – – – – –

Title: EGGPLANT SOUFFLE’
Categories: Vegetables, Cheese/eggs, Diabetic
Yield: 8 servings

3 c Diced eggplant
1/2 ts Salt
4 oz Shredded low-fat process
-American cheese
1 c Skim milk
1 tb Reduced-calorie margarine
1/8 ts Hot sauce
Dash of pepper
3 Eggs, lightly beaten
Vegetable cooking spray

Place eggplant in a saucepan with water to cover.
Add salt, and cook 8 to 10 minutes or until tender.
Drain and cool.
Add cheese and next 5 ingredients.
Place mixture in a 2-quart casserole coated with
cooking spray. Bake at 350 degrees for 30 minutes;
serve immediately. Yield: 8 servings.

Nutritional information per 1/2 cup serving:
calories – 88, protein – 7 gm., fat – 5 gm.,
carbohydrates – 5 gm., cholesterol – 78 mg., sodium –
395 mg., fiber – 1 gm. Diabetic Food Exchanges:
Vegetable – 1, Medium-Fat Meat ~ 1.

FROM: The Complete Step-by-Step Diabetic Cookbook,
from Oxmoor House, copyright 1995. ISBN:
0-8487-1431-8. Formatted to MM by Trish McKenna
11/19/95. Submitted By “LISA (POOH) CRAWFORD IN
PERRINE, FLORIDA” On SUN, 19
NOV 1995 234142 -0500 (EST)

—–

Title: CHICKEN SALAD SUPREME
Categories: Salads, Poultry
Yield: 4 servings

1 c Mayo Or Salad Dressing
1/4 c Lime Juice
1 ts Salt
1/4 ts Ground Nutmeg
4 c Cubed Chicken Or Turkey
11 oz (1 cn) Mandarin Oranges *
1 c Seedless Green Grape Halves
3/4 c Chopped Celery
1/2 c Slivered Almonds, Toasted

Drain Mandarin Orange segments.
In large bowl, combine mayonnaise, lime juice, salt, and nutmeg. Add
remaining ingredients; miz well. Chill. Serve on Lettuce leaves.
Refrigerate leftovers.

—–

Title: Breakfast Pudding
Categories: Diabetic, Breakfast, Nuts/grains, Vegetarian
Yield: 2 nice folks

—————-MIX TOGETHER SET ASIDE IN—————-
-small oven-proof bowl
1/3 c Oatmeal;
1 c Low-fat milk;
1 Egg;
1 Banana; mashed
1 ts Vanilla

Set mixture aside to stand for 10 minutes to allow
oatmeal to soak up flavor. Stir again and place in a
small dish. Prehat oven 325 degrees. Sprinkle with
cinnamon. Place dish in another oven-proof dish
containing 1 inch of water. Bake 15-20 minutes or
until firm.

Food Exchange per serving: 1/2 STARCH/BREAD EXCHANGE +
1 MILK EXCHANGE + 1 FRUIT EXCHANGE or 1/2 STARCH/BREAD
EXCHANGE 1/2 MILK EXCHANGE + 1/4 MEAT

Source: Vegetarian Cooking for Diabetic by Patricia
Mozzer Brought to you and yours via Nancy O’brion and
her Meal Master

—–

HEARTY POTATO AND LEEK CHOWDER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–LIZ JONES VXRF36B—–
3 Large leeks — cleaned and cut
-in 1/2-inch slices
2 tb Butter
1 lb Potatoes — peeled/diced
2 Large carrots — sliced thin
1 Medium onion — chopped
3 c Chicken broth
1 c Milk or cream
2 tb Fresh minced parsley -ÿÿ
2 ts Dried parsley flakes
Salt fresh ground pepper

To prepare leeks, cut off root end and tough green
tops about 3-4 inches above white part of leek. Cut
in half lengthwise and rinse under running water to
remove sand. Cut into 1/2-inch slices. In a large
saucepan, melt butter. Add leeks, potatoes, carrots
and onions. Cook slowly until soft, about 8-10
minutes, stirring often. Add broth. Cover and bring to
a boil. Reduce heat and simmer until potatoes are
tender, about 25 minutes. Add the milk gradually and
heat gently but do not boil. Stir in parsley, salt
and pepper to taste. “Military Lifestyles Four Seasons
Recipes” * 1993 *

From the MM database of Judi M. Phelps.
jphelps@shell.portal.com or jphelps@best.com

– – – – – – – – – – – – – – – – – –

CREAMY CHICKEN NOODLE SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 c Chicken broth OR bouillon
2 c Cooked chicken, diced
1 c Milk
1 c Carrot, thinly sliced
1 c Celery + leaves, sliced
1/2 c Green pepper, chpd
1/2 c Onion, chpd
1 cl Garlic, minced
1/2 ts Dried marjoram
Salt and pepper
6 oz Uncooked noodles
1/2 c Milk
1/4 c Flour
2 tb Butter

In large kettle combine broth, chicken, milk, carrot,
celery, green pepper, onion, garlic, marjoram and salt
and pepper. Cook over med heat until vegetables are
crisp-tender. Add noodles and cook until almost done.
In a cup whisk together milk and flour; stir into soup
mixture and boil gently for 3 minutes. Stir in butter.

– – – – – – – – – – – – – – – – – –