CHARLS ENGLISH MUFFINS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads
Low-Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Milk — scalded
1 1/2 ts Salt
1/2 c Water — room temperature
3 c Flour —
1/4 c Shortening
1 tb Sugar
1 pk Yeast
te cornmeal

Combine milk, shortening, salt and sugar. Cool to
lukewarm by adding water. Dissolve yeast as directed
on package. Add to milk mixture and stir well. Add
flour and mix until a soft dough is formed. Roll out
on floured board to 1/4 inch thickness. Cut with a 3
1/2 inch round cutter. Place on a baking sheet that
has been sprinkled with 2 tablespoons cornmeal.
Sprinkle tops of muffins with additional 2 tablespoons
cornmeal.

Let rise in a warm place (85-90 degrees) until double
in bulk-about 1 hour.
Bake slowly on a hot, ungreased griddle until brown,
about 7 minutes on each side. Split muffins, toast and
serve with butter and marmalade.

>From: TLMVC@aol.com

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Title: Couscous Salad
Categories: Salads, Vegetarian
Yield: 6 servings

2 c Cooked couscous
6 Green onions, chopped
2 md Tomatoes, seeded and chopped
1 c Cucumber, seeded and chopped
2 c Cooked garbanzo beans
1 c Chopped parsley

MMMMM————————–DRESSING——————————-
3/4 c Olive oil
1/2 c Lemon juice
4 Garlic cloves
2 t Dijon mustard
1 t Ground coriander
1 t Salt
Ground black pepper

Mix all ingredients together and toss with dressing.

MMMMM

Title: MINNESOTA MINESTRONE
Categories: Cheese, Hamburger, Main dish, Soups, Vegetables
Yield: 10 servings

2 lb Lean Ground Beef
1 c Onion; Chopped, 1 Lg
1 ea Clove Garlic, Minced
28 oz Tomatoes; 1 Cn
15 oz Kidney Beans; 1 Cn
12 oz Whole Kernel Corn; 1 Cn
1 c Celery; Sliced, 2 Stalks
2 c Cabbage; Shredded,Abt 1/2 Hd
2 c Zucchini; Sliced, 2 Sm
1 c Elbow Macaroni; Uncooked, OR
1 c Spaghetti; Broken, Uncooked
2 c Water
1/2 c Red Wine Or Water
2 ts Beef Bouillon; Instant
1 1/2 ts Salt
1 1/2 ts Italian Seasoning

————————–GARNISH————————–
1 x Parmesan Cheese; Grated

Cook and stir the meat onion, and garlic in a Dutch
oven until the meat is brown. Drain off the excess
fat. Stir in the undrained tomatoes, undrained kidney
beans, the undrained corn, and remaining ingredients
except the cheese, breaking up the tomatoes as you do.
Heat to boiling then reduce the heat and simmer,
covered, until the macaroni and vegetables are tender,
about 30 minutes, stirring occasionally. Serve hot
with the Parmesan cheese.

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Mrs. King’s Irresistibles

Recipe By : Mary Otten
Serving Size : 1 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c. walnut halves
1 1/2 c. raisins
1 1/2 c. unsweetened granola mix
1 c. old-fashioned rolled oats
6 oz. chocolate chips
1 2/3 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 c. brown sugar
3/4 c. sugar
1 c. unsalted butter, cut in pats
2 eggs
1 tsp. vanilla

Preheat oven to 375 deg. Toast walnuts on cookie sheet in preheating
oven, stirring, about 7 min. until lightly borwned. Cool. Toss together
raisins, granola, oats, and chocolate chips in large bowl. Sift together
flour, soda, baking pwoder, and salt into small bowl. Whisk together to
combine thoroughly. Add walnuts and set aside. Place sugars in food
processor. Whirl till blended. Add butter. Whirl until smooth and
creamy. Add eggs and vanilla. Whirl to combine. Add flour mixture.
Pulse in just until incorporated. Scrape into granola mixutre; combine
with wooden spoon. Shape dough into balls with hand, using 2 tblesp.
(level) of dough for each. Place 2″ apart on ungreased sheets. Bake at
375 deg. for 12-15 min. or until golden. Cookies should be very soft
when pressed. Cool cookies on sheets a few min. before transferring to
racks to cool completely (I always just transfer to brown grocery bags).
Store airtight at room temp. for several weeks.

These are impressive. And toasting the walnuts makes a big difference in
taste–don’t skip that step.

I love the idea of cookie exchanges–but I participated in one that every
cookie recipe except for mine and one other had peanuts in them. It was
definitely too much of a good thing! So another idea might be a
traditional one from your family’s “homeland”. There probably wouldn’t
be any duplications that way.

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Title: Apricot-Cardamom Bars
Categories: Desserts, Cookies, Low-fat
Yield: 24 bars

1 c All-purpose flour
1/2 c Brown sugar, packed
1/2 ts Baking powder
1/4 ts Baking soda
1/4 ts Ground cardamom; OR…
1/8 ts -Ground cloves
1/2 c Apricot nectar
-OR- Orange juice
1/4 c Unsweetened applesauce
2 tb Cooking oil
1 Egg; slightly beaten
1/2 c Dried apricots
-(finely snipped)

——————————-APRICOT ICING——————————-
1/2 c Powdered sugar
3 ts Apricot nectar
-OR- Orange juice

In a medium mixing bowl stir together flour, brown sugar, baking powder,
baking soda, and cardamom or cloves; set aside. Stir together apricot
nectar or orange juice, applesauce, oil, and egg till combined. Add to
dry ingredients, stirring till just combined. Stir in the snipped
apricots.

Spread batter in an ungreased 11 x 7 x 1-1/2-inch baking pan. Bake in a
350 F oven about 25 minutes or till a wooden pick inserted near the center
comes out clean. Cool in pan on a wire rack. Drizzle with Apricot Icing.
Cut into bars.

Apricot Icing: In a small mixing bowl, stir together 2 to 3 teaspoons
apricot nectar or orange juice.

Nutrition facts per serving: 67 cal., 1 g total fat (0 g sat. fat), 9 mg
chol., 17 mg sodium, 13 g carbo., 0 g fiber, 1 g pro. Daily Value: 3%
vit. A, 3% vit. C, 0% calcium, 3% iron.

* Source: Better Homes and Gardens, January 1994
* Typed for you by Karen Mintzias

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Title: FROZEN BREAD CARAMEL ROLLS
Categories: Breads, Breakfast
Yield: 32 servings

2 ea Loaves froz bread (16 oz ea)
4 oz Butterscotch or vanilla
Pudding mix NOT instant
1/2 c To 1c brown sugar, packed
2 tb Milk
1/2 c Butter or margerine
1 ts Cinnamon

Thaw frozen bread. Break up one loaf in bottom of 9×13 pan. Melt butter
and add brown sugar, pudding mix, and cinnamon. Mix all together and pour
half over bread.

Bread second loaf on top, cover and pour remaining mixture over.

Let rise in warm place until doubled in bulk, or overnight in the frig.
When risen, dough should reach the top of the pan.

Bake 30 mins at 350.

Shared by Lisa Greenwood

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Title: GREEK TSOUREKI ( EASTER BREAD)
Categories: Greek, Breads, Holiday
Yield: 2 servings

1 c Milk
1/2 c Sweet butter
1 pk Active dry yeast
1/2 c Granulated sugar
1 ts Salt
2 Eggs; beaten
5 tb Orange juice
1 tb Grated orange rind
5 1/2 c Sifted flour
Butter; melted
Red-dyed, hard-boiled eggs
1/4 c Slivered almonds
2 tb Granulated sugar

In a small saucepan, combine the milk and butter over medium heat and
scald. Stir until the butter melts, then pour into a mixing bowl. When
lukewarm, sprinkle in the yeast, and with fingers or a heavy spoon
gradually stir in the 1/2 cup sugar until it dissolves. Then add the
salt, eggs 3 tablespoons of the orange juice, and the orange rind,
stirring continuously, and gradually add half the flour until the mixture
begins to bubble. Continue adding flour gradually by hand; the dough will
be sticky, but should not be stiff. Flour your fingers lightly and knead
for 15 minutes. Place the dough in a large buttered bowl, brush the dough
with melted butter, cover, and place in a warm area to rise until doubled
in bulk (approximately 2 to 3 hours).
Punch the dough down and divide into 2 parts. Divide each half into 3
parts and roll each into a long rope about 10″ x 2". Braid the three
ropes together; pinch to seal the ends if leaving long, or join together
to form a long round loaf (see note below). Repeat with the other half of
the dough to make a second tsoureki. Place in large baking pans or on a
cookie sheet, cover, and let rise until doubled in bulk (approx. 1 1/2
hours).
Meanwhile, prepare the glaze by mixing the remaining orange juice,
remaining sugar, and the almonds in a small bowl. Bake the tsourekia in a
375 degree oven for 20 minutes. Remove from the oven and with a pastry
brush glaze the tops and sides of loaves. Return to the oven and bake for
another 15 to 20 minutes until the color is a rich and shiny chestnut.
Note: If using the Easter eggs, tuck them into the center when you
shape the loaves, leave until loaves have doubled and bake them with the
loaf. After baking, though lovely, the eggs will be inedible. Also in
some provinces, the tsoureki is formed with a large braid and a smaller
one over it, making a much larger loaf requiring a longer baking time.

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Title: MASHED TURNIPS WITH ROASTED GARLIC
Categories: Vegetables, Side dish, Garlic, Diabetic, Turnips
Yield: 8 servings

1 1/2 lb Small turnips, peeled and
-quartered (675 g)
1 Ripe Bartlett pear, about 6
-oz. (118 g), peeled, cored,
-and chopped
4 cl Garlic, roasted and peeled
1 tb Margarine (15 g)
2 tb Skim milk – optional (30 ml)
1/4 ts Salt – optional (1.25 ml)
Freshly ground pepper to
-taste

SOURCE: The Joslin Diabetes Gourmet Cookbook by
Bonnie Sanders Polin, Ph.D., and Frances Towner Giedt,
copyright 1993, ISBN#0-553-08760-6..
We used a pear to sweeten the strong flavor of
turnips, then added some roasted garlic for a robust
alternative to mashed potatoes.
Steam turnips over boiling water until fork tender,
about 15 minutes. Drain turnips and place in a food
processor or blender along with pear, garlic, and
margarine. Process until smooth, adding skim milk as
needed. Season with salt and pepper.
Makes 8 servings.
PER SERVING: Calories – 41, protein – 1 g,
carbohydrate – 7 g, fat – 2 g, calories from fat –
30%, dietary fiber – trace, cholesterol – trace,
sodium – 129 mg, potassium – 144 mg. Joslin Exchanges
1 vegetable.

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Title: Adapt Your Own Recipe
Categories: Diabetic, Info/help
Yield: 1 servings

1 Info/help

REDUCE CHOLESTEROL ~ Use vegetable oil or margarine instead of butter
~ Substitute 2 egg whites for 1 egg, or use egg substitute ~ Use more
vegetables and grains and less meat in recipe ~ Use soy-based product
to replace part of meat eg. tofu ~ Use nonfat milk products instead
of whole milk

REDUCE FAT CONTENT ~ Use reduced calorie mayonnaise and salad
dressing ~ Blend cottage cheese or yogurt with milk for sour cream
topping ~ Replace regular whipping cream with low-cal topping or
yogurt ~ Remove visible fat from meat and skin from poultry before
cooking ~ Decrease oil in marinades and salad dressing; increase
vinegar, water and seasonings ~ Use foods canned in their own juice
or water ~ De-fat meat drippings by refrigerating and skimming fat
off the top ~ Decrease the amount of fat used in baked goods by 1/3
to 1/2 and increase fluids called for to reach desired consistency. ~
Cheese that is finely grated or thinly sliced goes further ~ Pour
some of the fat off the top of “natural” peanut butters

REDUCE SODIUM CONTENT ~ Use low-salt or no-salt-added products ~
Increase your use of herbs and spices in place of salt in recipes ~
Use fresh foods whenever possible in place of canned or processed
(soup mixes, cured meats etc) or rinse canned foods (tuna) with water
~ Do not add salt to water when cooking pasta or other foods

REDUCE SUGAR CONTENT ~ Decrease the amount of sugar called for in
traditional recipes by at least 1/3; substitute fruit juices, nectars
or pureed fruits. ~ Use fruit canned in water or fruit juice ~ Use
non caloric sweeteners if needed to increase the sweetness of a
recipe without added calories. (Most baked desserts require at least
3/4 tsp. sugar per serving to achieve a desirable flavor.)

Adapted from Univ. of Calif. San Diego Healthy Diet For Diabetics c.
1990.

MMMMM

DECORATED SPICE COOKIES

Recipe By : COOKING LIVE SHOW #CL8772
Serving Size : 0 Preparation Time :0:00
Categories : Cooking Live New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Spice-cookie dough:
4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon each ground nutmeg and salt
1/4 teaspoon each ground allspice and cloves
1 1/2 cups butter or margarine, at room temperature
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

In a large bowl mix flour, cinnamon, ginger, nutmeg, salt, allspice
and
cloves until blended. In another large bowl beat butter and sugar
with
electric mixer until light and fluffy. Beat in egg and vanilla.
Reduce
mixer speed to low and gradually add flour mixture, beating until
well
blended. Divide dough in thirds. Shape each into a ball and flatten
to a
1-inch-thick round. Wrap in plastic wrap and refrigerate 1 hour or
until
firm enough to roll. Heat oven to 375 degrees F. Have cookie sheets
ready.
On a lightly floured surface roll one third of the dough at a time
(keep
remainder refrigerated) to 1/4-inch thickness. Cut dough in desired
shapes
with floured 3-inch cookie cutters. Place 1 inch apart on ungreased
cookie
sheets. (Chill and reroll scraps.) Bake about 12 minutes or until
cookies
are golden on undersides and edges are just starting to brown. Cool
completely on sheet on wire rack. Ice and decorate as desired. Let
stand
until icing hardens, about 2 hours

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NOTES : Yield: About fifty 3-inch cookie