Title: FRANKFURTER CASSEROLE
Categories: Diabetic, Main dish, Meats, Casseroles, Crockpot
Yield: 8 servings

1 1/4 c Bean bacon soup; undiluted
1 1/4 c Water;
2 c All-meat frankurter; cut
-1/2″ slices
1 Onion; chopped finely
1 Green onions; chopped finely
1/2 c Celery;chopped
2 tb Prepared mustard;
1 c Ready-mix type biscuits;

Preheat oven to 375F. Mix all ingredients except
biscuits. Boil gently 5 minutes. Put about 3/4 cup
mixture into each of 8 individual baking dishes and
top each with biscuit. (NOT ME!! I hate doing
dishes!!) Bake until golden brown (about 20 minutes).
Serve at once, Food Exchange per serving: 1
STARCH/BREAD EXCHANGE + 2 FAT EXCHANGES + 1 MEAT
EXCHANGE + 1 VEGETABLE EXCHANGE

Source: Recipes for the Diabetic by Billie Little and
Penny L. Thorup. Brought to you and yours via Nancy

This cookbook doesn’t have the nutritional values as
it 22 years old. Only calories: Per serving: 260

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SCHWARZWALDER KIRSCHTORTE.

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
100 g Butter
100 g Sugar
5 ml Of vanilla
4 Eggs
70 g Grated almonds
100 g Grated bitter chocolate
50 g Flour
50 g Corn starch
3 ts Baking powder
7 T Kirschwasser
1/2 l Whipped cream with some
-sugar
750 g Sour cherries
1 T Rasped chocolate
Butter to grease pan

Grease a mould from 26 cm. Spring form pan Warm the oven on 180 o C.

Stir the butter until it is creamy with the sugar and the vanilla, then mix
the eggs, one at the time, and after that the almonds and the chocolate.
Mix the flower with the corn starch and fold it with the paste. Put it in
the springform pan and bake it for 30-40 minutes below the middle of the
oven. Then let it rest for at least 2 hours. Then cut it in three layers.
Sprinkle some kirsch on the lowest layer. Whip the cream with some sugar.
Drain the cherries. Cover two lowest layers with 2 cm of cream and put the
cherries on them. On the top layer put only cream, and the tablespoon of
chocolate. Make rosettes with the rest of the cream and put in on top with
a cherrie on it.

I hope you will like it, it is quite a lot of work but it is worth the
trouble.

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Cape Cod Clam Chowder

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Lb. bacon — finely diced
2 medium-sized onions — finely chopped
3 C. diced potatoes
2 Tsp. salt
1/2 Tsp. oregano
1/4 Tsp. basil
2 C. boiling water
24 chowder clams (grind liquor and all
through medium
blade of food grinder)

Saute bacon and onions in large kettle until onions are
tender and golden. Pour off fat. To the kettle, add potatoes,
salt, oregano, basil and water; let simmer until potatoes are
tender, about 15 minutes. Add the clams. This is the base;
make 1 quart. Next day, add to base 1 quart milk, 2 table-
spoons butter, salt and freshly ground pepper to taste; heat.

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Title: STEAMED PORK BUNS
Categories: Chinese, Pork
Yield: 12 servings

2 tb Hoi sin sauce
1 1/2 tb Oyster sauce
1 1/2 tb Soy sauce
1/2 ts Sesame oil
8 oz Barbecued Pork
4 Green onions
2 tb Vegetable oil
2 ts Grated pared fresh ginger
Root
1 Clove garlic, crushed
1 1/4 c Water
1 tb Cornstarch
3 c All-purpose flour
1 tb Baking powder
1/2 ts Salt
1/4 c Vegetable Shortening or lard
1 ts White vinegar
Water

———————-BARBECUED PORK———————-
2 Whole pork tenderloins,
About 12 ounces
1/4 c Soy sauce
2 tb Dry red wine
1 tb Brown sugar
1 tb Honey
2 ts Red food coloring,
If desired
1/2 ts Ground cinnamon
1 Clove garlic, crushed
1 Green onion

NOTE: these buns are cooked in bamboo steamers which
are available in Chinese and specialty gourmet
cookware stores. The round steamers can be purchased
in various sizes separately or in sets of two of three
tiers. For cooking, the covered steamer (s) is (are)
placed over boiling water in a wok or large saucepan.

The above is quoted directly from a section connected
to the recipe. This is my own note. I do not like
the flavor that a bamboo steamer imparts to recipes;
therefore, I bought an aluminum Chinese steamer. 1.
Combine hoi sin sauce, oyster sauce, soy sauce and
sesame oil. Chop pork and onions finely.

2. Heat vegetable oil in wok or fry pan over high
heat. Stir-fry ginger and garlic in the oil 1 minute.
Stir in hoi sin mixture. Cook and stir two minutes.
Combine 1/2 cup of the water and the cornstarch.
Blend into hoi sin mixture. Cook and stir until
liquid boils. Reduce heat to medium and simmer 2
minutes. Stir in pork and onions. Remove from heat.
Cool completely.

3. Combine flour, baking powder and salt in large
bowl. Cut or rub in shortening until mixture
resembles bread crumbs. Combine remaining 3/4 cup of
the water and the vinegar. Mix water-vinegar into
flour until dough sticks together. Shape dough into
ball. Knead on lightly floured surface 6 or 8 times.
Cover with plastic wrap and let stand 20 minutes.
Uncover and knead 4 or 5 more times. Divide dough
into 12 equal portions.
Shape each portions into a smooth ball.

4. Roll each ball of dough on lightly floured surface
into a circle 5 to 6 inches in diameter. Brush around
edges lightly with water. Spoon a heaping tablespoon
of pork mixture onto center of each circle. Carefully
pinch edges together to seal dough around filling.
Bring the two ends of dough over the seam and pinch
together.

5. Cut waxed paper into twelve 5-inch squares. Brush
one side of paper lightly with oil. Place a bun, seam
side down, on each square.

6.Place buns with paper in single layer on steamer
rack over boiling water. Cover and steam buns until
done about 20 minutes.

Yield: 1 dozen

BARBECUED PORK:

1. Remove and discard fat from meat.

2. Combine soy sauce, wine, sugar, honey, food
coloring, cinnamon, garlic and onion in large bowl.
Add pork, turning tenderloins to coat completely.
Cover and let stand at room temperature 1 hour or
refrigerate overnight, turning occasionally.

3. Drain pork, reserving marinade. Place pork on wire
rack over a baking pan.

4. Bake in preheated 350 degree F. oven until done,
about 45 minutes. Turn and baste frequently during
baking.

5. Remove pork from oven. Cool. Cut into diagonal
slices.

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SNOW MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Sifted cake and pastry flour
3 ts Baking powder
3 ts Butter
1/2 ts Grated lemon or orange rind
1/2 c White or brown sugar
3/4 ts Salt
3/4 c Milk
1/2 c Clean white snow *
1/2 c Raisins

Mix dry ingredients in a bowl. Make a depression in
the centre and pour in the milk, butter and grated
rind. Stir slightly. Add snow and raisins. Stir only
until dry ingredients disappear. Spoon into 12
buttered muffin cups filling 2/3 full. Bake at 400 F
for 15 to 18 minutes. Serve hot with butter or
preserves. *Clean frost scraped from a freezer may be
used instead of snow.*
Source: The Heritage Collection of Home Tested Recipes
: By Chatelaine
: pub 1968

From the collection of K. Deck

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Title: Spaghetti with Peas and Sun-Dried Tomatoes
Categories: Miamiherald, Pasta
Yield: 2 servings

1/2 c Sun-dried tomatoes
1 c Boiling water
Olive oil spray
1/2 md Onion; sliced
1 c Frozen petite peas
1/2 c Fat-free,low salt chicken
-broth
2 ts Olive oil
1/4 lb Spaghetti
1/2 c Fresh basil; chopped
Salt and pepper to taste

Place pot with 2-3 quarts of water on to boil for
spaghetti. Cut sun-dried tomatoes into small pieces.
Pour boiling water over them and let sit 5 minutes or
until needed. Spray a nonstick pan with olive oil
spray and saute onions on medium high until soft,
about 5 minutes. Drain tomatoes and add to onions. Add
peas and chicken stock. SImmer 1 minute. Add oil and
stir well. When large pot of water come to a boil, add
spaghetti and boil for 10 minutes. Drain.
In a serving bowl, toss spaghetti with vegetables.
Sprinkle with basil and add salt and pepper to taste.

Nutrional info per serving: 396 cal; 16 pro, 71g carb,
6g fst (14%) Exchanges: 1 veg, 3.7 bread, .2 meat, .9
fat

Source: Dinner in Minutes Column
Miami Herald 2/22/96

—–

Title: SWEET AND SOUR BEEF STIR FRY
Categories: Beef, Oriental
Yield: 2 servings

8 oz Beef flank or round steak
4 tb Salad oil
1/2 c Diagonally sliced carrots
1/4 c Green bell pepper,cut into
Squares
1/2 c Snow peas
1/2 ts Ground ginger
1 md Clove garlic,minced
1 tb Cornstarch
1 cn 10 1/2 oz. ready to serve
French onion soup
1 tb Cider vinegar
1 ts Sugar

Place steak in freezer until partially frozen for
easier slicing.On a cutting board,slice beef,crosswise
of grain,into 1/4″ wide strips. In a 10″ skillet or
wok over high heat with 3 tsp. hot oil,cook carrots
and green bell pepper for 2 minutes,stirring quickly
and frequently. Add snow peas;stir fry 2 additional
minutes.With a slotted spoon,remove vegetables to a
plate. Add remaining oil,ginger,garlic and beef to
skillet; stir fry until meat loses pink color,about 2
minutes. In a small bowl,blend cornstarch with
soup;stir in vinegar and sugar.Gradually,stir into
skillet;cook,stirring constantly until thickened.
Return cooked vegetables to skillet;heat
thoroughly.Serve over rice,if desired.Makes 2 servings.

—–

Brittany Mixed Fish Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fish Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds Mixed fish — cleaned *
Lge Onions — peeled **
Lge clove Garlic — crushed
3 tablespoons Butter or margarine
Med potatoes, peeled — in 1/4s
10 cups Water
Med. Bay Leaves
1 teaspoon Dried Thyme
1/2 teaspoon Dried Marjorin
Sprigs Parsley
2 teaspoons Salt
1/2 teaspoon Pepper

Slices of crusty French bread * Flounder, mackerel, cod, or haddock **
Sliced thin

Cut fish into chunks of equal size. Saute onions and garlic in heated butter
or margarine in a large kettle until tender. Add potatoes, water, bay leaves,
thyme marjoram, parsley, salt and pepper. Bring to a boil.

Add prepared fish and lower heat to moderate. Cook, covered, about 25
minutes, until fish and potatoes are tender. Remove and discard bay leaves.
Put slices of bread in wide soup plates. Ladle broth over bread.

Serve fish and potatoes separately on a platter.
Serves 6 to 8.

– – – – – – – – – – – – – – – – – –

Spicy Roasted Chickpeas
———————————————————————–

1 – 16oz pkg (2 C) dried Chickpeas – soak over night
cook on stove or steam till just tender (40 minutes with my B D steamer)
Drain – cool

2 egg whites (or 1/4 Egg Beaters) | combine
1 pkg taco seasoning |

Place Chickpeas taco blend in a large bowl with a tight lid and shake
till Chickpeas are evenly coated.

Evenly distribute Chickpeas on a large cookie sheet sprayed with PAM

BAKE at 325 degrees for 1 hour – stirring occasionally

Store in covered container in the refrigerator

Lemon Snow

Recipe By : Beth Emeth/ Philadelphia, PA April, 1973
Serving Size : 4 Preparation Time :0:00
Categories : Sweet Endings- Fruit Desserts Low Calorie
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lemon — rind only,
— cut into strips
1/2 cup lemon juice
1/2 cup sugar
dash salt
3 cups crushed ice — firmly packed

Place all ingredients except crushed ice, into a blender container.
Cover
and blend on high speed for 30 seconds.

Remove cover and with motor on, add ice. Continue to blend for 30
seconds
to 1 minute, or til mixture is consistency of fine snow. (If mixture
stops
churning, break surface with a rubber spatula, being very careful not to
dip too deeply. This will introduce air and the blending action will
begin
again.)

Spoon immediately into sherbet glasses and serve with a small spoon.

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