Title: Blueberry Pie
Categories: Diabetic, Pies/pastry
Yield: 8 servings

MMMMM——————–CREAM CHEESE PASTRY————————-
1 1/2 c Flour
1/2 c Butter; cold
3 oz Cheese, cream; cubed
1 ts Extract, vanilla

MMMMM————————–FILLING——————————-
2 pt Blueberries
2 tb Cornstarch
2/3 c Fruit spread, blueberry
1/4 ts Nutmeg, ground

MMMMM—————————GLAZE——————————–
1 Egg yolks
1 tb Cream, sour

Blueberries can be fresh or frozen.

Preheat oven to 425. Cut butter into flour in large bowl, using
pastry blender or two knives, until mixture resembles coarse crumbs.
Cut in cream cheese until mixture forms dough. Blend in vanilla.
(Pastry may be prepared in food processor, using steel blade.)

On lightly floured surface or pastry cloth, roll out 1/2 dough to 11″
circle. Line 9″ pie plate; set aside.

Combine blueberries and cornstarch in medium bowl; toss lightly to
coat. Add fruit spread and nutmeg; mix lightly. Spoon into crust.
Roll out remaining dough to 11″ circle; place over fruit mixture.
Turn edges under and flute. Cut several slits or circle in top crust
to allow steam to escape. If desired, cut leaves from pastry scraps
to decorate top of pie. Bake 10 mintues.

Remove pie from oven; reduce temperature to 350. Combine egg yolk
and sour cream; brush lightly over crust. Return pie to oven and

Cool on wire rack. Serve warm or at room temperature.

Nutrition information per slice: 342 calories, 4 gm protein, 45 gm
carbohydrate, 17 gm fat, 44% of calories from fat, 70 mg
cholesterol, 155 mg sodium, 1-1/2 diabetic starch/bread exchange,
3-1/4 diabetic fat exchange, 1-1/2 diabetic fruit exchange.

Source: “Sugar-Free Desserts,” the December 1992 issue of _Favorite
All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

MMMMM

Onion Marmalade #2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 (10 Oz.) Jar apple jelly
2 Tbsp. finely chopped red onions
2 Tbsp. thinly sliced green onion with tops

Heat all ingredients over low heat, stirring occasionally until
jelly is melted, about 10 minutes. Cook, stirring often, 5 minutes.
Pour into 1 cup container. Cover and refrigerate no longer than
one month

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Title: Cattle Ranch Bar-B-Que Sauce
Categories: Bbq sauces
Yield: 1 servings

1/2 lb Butter
1/2 c Vinegar
1/2 lb Bacon grease (1 cup Wesson
– oil)
1 tb Black pepper
1 tb Red (Cayenne) pepper
3 ea Onions, grated
10 oz Worcestershire sauce
24 oz Ketchup
1 tb Salt
1 tb Celery salt
1 ts Garlic salt

Combine all ingredients and simmer on very low fire for at
least 20 minutes.

Source: Best Barbeque Recipes, by Mildred Fischer
—–

CHOCOLATE CRUNCH PIE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pies American
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Mary Bowles DNSR31A
1 package Instant Chocolate Pudding
1 cup Cold Milk
3 1/2 cups Cool Whip (8 oz.)
20 Oreos
1 1/2 cups “Rocks” * see below
1 Chocolate Crumb Crust

*“Rocks”–any combination of chocolate chips, peanut butter chips, chopped
peanuts or pecans, granola bar chunks, butterfinger candy bars, crushed.
Prepare pudding mix with 1 cup milk as directed on pkg. Fold in Cool Whip. Stir
1 cup cookies, crushed finely, and the “rocks” into pudding mixture. Spoon into
pie crust. Sprinkle with remaining cookies. Freeze until firm, 4 hours or
overnight. Let stand at room temperature for 10 minutes before serving. Store
any leftover pie in freezer.

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CHAPCHAE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Korean
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Cellophane mung-bean noodles
6 ea Chinese black mushrooms
1/3 lb Tender spinach leaves
1 ea Carrot
1 sm Zucchini
3 md Mushrooms
2 ea Chinese cabbage leaves
4 ea Scallions
4 tb Vegetable oil
1 tb Sesame oil
3 ea Garlic cloves, minced
1 tb Japanese soy sauce
1 t Sugar
1/2 ts Salt

Soak the Chinese mushrooms in 1 cup hot water for 20 minutes. When
they have softened, cut off the hard stems and slice the caps fine.
Drop the spinach into 10 cups of boiling water. Boil rapidly for 2
minutes. Drain. Run under cold water. Squeeze out as much moisture
as possible.
Peel the carrot, cut into 3 sections and then into fine julienne
strips.
Wipe off the fresh mushrooms and break off their stems. Cut the caps
into very fine slices. Cut the nonwoody part of the stems into
matchstick pieces.
Cut away and discard the curly, tender part of the cabbage leaves.
Save only the V-shaped core of the leaves. Cut this into julienne
strips.
Cut the scallions into 2-1/2-inch sections. Quarter the section with
the bulb lengthwise.
Combine the Chinese mushrooms, spinach, carrot, zucchini, mushrooms,
cabbage, and scallions in a bowl. Mix well, separating all the
spinach leaves.
Heat the vegetable oil and the sesame oil in a wok or a 10-inch saute
pan over a medium-high flame. When hot, put in the garlic. Stir and
fry for 10 seconds. Add all the vegetables in the bowl. Stir and
fry for 3 to 4 minutes or until the vegetables are tender-crisp. Turn
the heat to low. Add the drained noodles, soy sauce, and salt. Stir
well, distributing the noodles evenly, and cook 2 to 3 minutes. Taste
for seasonings.

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Pasta With Summer Vegetables And Spicy Peanut Sauce

Recipe By : Cooking Live Show #CL8907
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
for the sauce:
3/4 cups smooth peanut butter
3 tablespoons soy sauce
2 tablespoons rice vinegar or white wine vinegar
1 tablespoon lime juice
1 small garlic clove — minced
cayenne pepper to taste
1/2 cup hot water
12 ounces pasta — i.e. rotelle,
— penne, farfelle
2 carrots — cut into thin
— slices on a
— diagonal
1 1/2 cup broccoli florets
1/2 pound snow peas — trimmed and cut
— crosswise into
— 1-inch pieces
4 scallions — thinly sliced

In a small saucepan combine the peanut butter, soy sauce, vinegar,
lime juice, garlic, cayenne and hot water. Whisk the sauce together
over moderate heat until smooth and hot.

In a kettle of boiling salted water cook the pasta for 5 minutes. Add
the sliced carrots to the cooking pasta, stir and cook for 1 minute.
Add the broccoli, stir and cook for 30 seconds. Add the snow peas,
stir and cook for another 30 seconds. Drain the pasta and vegetables
in a colander. Transfer the pasta and vegetables to a large bowl and
pour the hot sauce over the mixture, tossing to combine. Sprinkle with
scallions.

Yield: 4 servings

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Title: Paella
Categories: Chicken, Microwave, Rice, Spanish
Yield: 4 servings

3 tb Oil
8 Chicken drumsticks
2 Garlic cloves, crushed
1 lg Onion, sliced
1 1/2 c Long grain rice
2 1/2 c Hot chicken stock
1/2 ts Cinnamon
1 ts Papricka
1 ts Black pepper
10 Pieces saffron
2 Pimentos, sliced
250 g Mussels
250 g Prawns, shelled
125 g Frozen peas, thawed

MMMMM————————–GARNISH——————————-
6 Prawns, whole
Parsley

1. Place the oil in a bowl and cook on HIGH for 45 seconds. Add the
chicken and cook on HIGH for 5 minutes turning over halfway through.
Add the garlic and onion, cook on HIGH for a further 3 minutes. Add
the rice and cook on HIGH for 2 minutes, stirring every minute.

2. Pour on the stock and seasonings, cover and cook on HIGH for 9
minutes until the rice is is tender.

3. Stir in the pimento, mussells, prawns and peas. Re-cover and cook
on HIGH for 4 minutes. Transfer to a serving dish and garnish with
whole prawns and parsley.

MMMMM

ENGLISH MUFFINS (LERNER)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Warm water
1 tb Dry yeast
2 tb Vegetable oil
1 t Salt
2 c Unbleached white flour
1 c Whole wheat flour

In a bowl, mix water, yeast, oil salt. Beat in the
white flour, followed by the whole wheat flour. Mix
well. Oil the dough’s surface allow to proof till
light, about 25 minutes.

Knead dough slightly, till soft. Cut into 6 poeces
roll each piece in cornmeal. Form each ball into
muffins, 3 3?4 inches in diameter. Place on a cookie
sheet.

Preheat oven to 350F bake for 15 minutes.

Anne Lerner, “Breads You Wouldn’t Believe”

– – – – – – – – – – – – – – – – – –

Title: STIR FRY RICE AND BEEF
Categories: Chinese, Beef
Yield: 6 servings

2 lb Sirloin
1 md Onion
1 md Green bell pepper
2 tb Vegetable oil
2 Minced clove garlic
3 c Cooked extra long grain rice
1 c Ketchup
1/2 c Sugar
1 ds Of vinegar

Cut meat into thin slices, about 1 inch long. Cut
onions into wedges and pepper into thin strips,
removing seeds. Heat 1 tablespoon oil in wok over high
heat, add meat and garlic. Stir-fry until meat is
brown and tender, about 5 minutes. Remove from wok.
Heat 1 tablespoon oil in wok over medium high heat.
Add onion and pepper. Stir fry until vegetables are
tender crisp, about 2 minutes. Add meat and rice to
vegetables. Combine all remaining ingredients in
saucepan, bring to a boil and then simmer for 15
minutes. Pour over rice, meat and vegetables. Stir-fry
until mixed well; serve warm.

—–

Creamy Peach Soup (Webb)

Recipe By : MEMORABLE MENUS MADE EASY by Robyn Webb
Serving Size : 6 Preparation Time :
Categories : Soups Fruit
Lowfat Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 medium peaches — peeled
pitted and cut into chunks
1/2 cup dry white wine
1 cup low-fat buttermilk
OR plain yogurt
1/2 cup part-skim ricotta cheese
2 teaspoons orange liqueur
2 tablespoons honey
mint leaves

1. Puree the peaches and wine in a blender and pour into a chilled bowl.
Add the remaining ingredients and mix well. Refrigerate for 1 hour.

2. Divide among six chilled soup bowls. Garnish each bowl with a mint leaf
and serve.

Nutritional information: Calories: 109. Calories from fat: 10. Total fat:
1g. Saturated fat: 1g. Cholesterol: 10 mg. Sodium: 77mg. Carbohydrate: 20g.
Dietary fiber: 2g. Sugars: 17g. Protein: 5g.

*Recipe from Memorable Menus Made Easy by Robyn Webb (American Diabetes
Association). Reviewed by Chicago Suntimes

Notes: Hot summer days call for light, refreshing meals. Fruit soups
provide a nice way to cool off and only take about 10 minutes to prepare.
If peaches aren’t in season, try honeydew, plums, nectarines or berries.
The wine and orange liqueur add zip to the creamy base, but you could
easily substitute vanilla or almond extract if you’re serving it to a
teetotaling crowd. Fruit soups can play the role of appetizer or dessert.
If you omit the alcohol, you could also add a little more yogurt and
ricotta, put it in a glass with a straw and let the kids think this healthy
treat is really a milkshake.

8/30/98 kitpath@earthlink.net
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