CHICKEN AND BROCCOLI SKILLET

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic Poultry
Main dish Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Broccoli — cut 3/4″ pieces
1/2 c Onion — chopped
1/4 ts Lemon pepper
1/4 ts Thyme — dried crushed
1/4 ts Cooking oil
1 cl Garlic — minced
4 Chicken breast halves
-boned skinless (1 1b total)
1 c Halved cherry tomatoes

Spray a cold large skillet with nonstick coating. Preheat skillet
over medium heat. Add broccoli, onion, lemon pepper, and thyme to
skillet. Cook and stir for 3 to 4 minutes or till vegetables are
crisp-tender. Remove vegetable are crisp-tender. Remove vegetable
mixture from the skillet; keep warm. Add oil and garlic to hot
skillet. Rinse chicken; pat dry. Add to skillet. Cook chicken over
medium-high heat about 10 minutes or till chicken is tender and not
longer pink, turning once. Add Cherry tomatoes. Cover and cook 1 to
2 minute or till heated through. Makes 4 servings
Food Exhange per serving: 3 LEAN MEAT EXHANGES + 1 VEGETABLE
EXCHANGE + 1 FAT EXCHANGE

Source: Better Homes and Gardens Diabetic Cook Book

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Title: CHOCOLATE LAYER PIE — LOW CAL
Categories: Cyberealm, Mom’s best, Pies, Low-cal
Yield: 8 servings

3/4 c Flour
1/3 c Melted reduced cal margarine
1/2 c Light whipped topping
1/2 c Light cream cheese, soft
1/4 c Confectioners sugar
1 pk Reduced cal pudding (4 serv)
1 c Skim or 1% milk

1. Preheat oven to 350F. Combine flour and margarine
in a 9″ pie plate, spreading flour mixture evenly over
bottom of plate. Bake 15- 20 minutes, until golden.
Remove from oven.

2. In a medium bowl, combine 2 Tablespoons of the
whipped topping, the cream cheese, and sugar; stir
until smooth. Spread on top of the crust.

3. In another medium bowl, whisk together the pudding,
milk and 1/2 cup of water until smooth. Spoon on top
of the cream cheese mixture. Spread remaining whipped
topping on top of pudding mixture. Refrig- erate until
ready to serve.

VARIATION: Try another flavor of pudding.

Source: Weight Watchers Magazine, Feb 1993

Per serving: 1 fat, 1/2 bread, 85 optional cal.
Per serving: 154 calories

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Title: Fortune Telling Crystal Ball Gelatine Mold (KH)
Categories: Desserts
Yield: 1 mold

4 Env. unflavored gelatine
4 c Colorless soda pop
Round dome-like mold bowl
Different color construction
-paper
Plastic wrap

Fllow directions on package of gelatine but substitute 4 cups clear
soda pop for liquid. Pour into mold and refrigerate until it achieves
the consistency of an egg white.

Meanwhile make the fortunes by cutting 4″ by 6″ strips of different
color paper 1/2″ wide. Write differnet fortunes on each strip. Roll
tightly in plastic wrap. Insert fortunes into mold, despersing
fortunes throughout. Make sure to have enough for everyone. Let=7F
guests spoon their fortune and serving into their own dish.

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Title: Holiday Apricot Balls
Categories: Cookies, Holiday
Yield: 1 servings

1 pk (8 oz) ground dried
Apricots
2 1/2 c Flaked coconut
3/4 c Sweetened condensed milk
1 c Finely chopped nuts

Blend apricots, coconut milk well. Shape into small balls. Roll in
chopped nuts. Let stand about 2 hours to firm.

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Title: Country Club Sour Cream And Dill Dip
Categories: Appetizers, Dips, Vegetables
Yield: 6 servings

3 tb Fresh Dill; Chopped, OR
1 tb Dried Dill; Crushed
1 tb Lemon Juice
1 c Sour Cream
1 t Salt
1/2 t White Pepper
2 tb White Onion; Grated
1 c Mayonnaise

Mix the dill and lemon juice together to soften the dill. Blend in
all of the other ingredients until almost smooth. Cover and chill.
Makes about 2 1/4 cups of dip.
SUGGESTED DIPPERS: Red Cabbage, Broccoli, Zucchini, Tomatoes, String
Beans, Cocktail Rye Bread, Seafood, Apples, Nectarines

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TANGY RED BULGAR

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegan Crock

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Olive or vegetable oil
1 c Chopped red or green bell
-pepper, or combination
1 c Chopped zucchini or yellow
-squash, or both
2 1/4 c Bloody Mary mix or
-vegetable juice
1 c Bulgur wheat
1 tb Lemon juice
1 t Dired basil, crushed, or 1
-tablespoon fresh, minced
1/3 c Chopped green onions

Heat oil in large saucepan over medium heat. Cook pepper (s) and
squash (es) until tendercrisp, 3 to 4 minutes, stirring occasionally.

Stir in Bloody Mary mix or vegetable juice, bulgur, lemon juice, and
basil. Heat to boiling. Reduce heat to low. Cover and simmer 5 to 8
minutes or until liquid is absorbed, stirring occasionally.

Garnish with green onions. May be served warm or as a salad at room
temperature.

To Microwave:

In a 2quart microwavesafe casserole dish, combine oil, red pepper and
zucchini. Cover with lid; microwave on high 4 minutes or until
vegetables are tendercrisp, stirring twice during cooking.

Add vegetable juice, bulgur, lemon juice, and basil. Cover and
microwave 10 minutes or until liquid is absorbed, stirring twice
during cooking. Let stand, covered, 5 minutes. Garnish with green
onions.

Crockpot:

I have made this in a crockpot, tossing all the ingredients except the
basil and green onions in and cooking on low for 8 hours, adding the
basil after 7.5 hours, and garnishing with green onions just before
serving. The resulting dish is indistinguishable from one made using
the stove top method. I refuse to try the microwave method. I
generally use only two cups of Bloody Mary mix since the brand I buy
comes in quart bottles.

Shared by Steven J Boege Source: Gourmet Grains, Beans, Rice by
Dotty Griffith, Page 83

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CHERRY CREAM FROSTING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Confectioners’ sugar, sifted
1/4 c Milk
2 tb Softened margarine
1 tb Maraschino cherry juice
5 Maraschino cherries
– finely chopped
Maraschino cherries
– for garnish

Beat until smooth and creamy (about 2 minutes) the confectioners’ sugar,
milk, margarine, cherry juice and chopped cherries. Garnish as desired
with maraschino cherries. Goes well with Maraschino Cherry Cake.

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Spaghetti with Pesto

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cup Basil — fresh
Garlic clove
1/4 cup Italian olive oil
3/4 cup Pine nuts
4 tablespoon Butter
1/2 cup Parmesan Cheese
2 pound Spaghetti

1. Wash and diry the basil and remove the stems.

2. Place it in a blender with the garlic, olive oil, pine nuts, butter and
cheese. Puree.

3. Cook the spaghetti al dente in boiling salted water. 4. Drain and toss at
once with the sauce. 5. Serve with additional cheese.

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Title: Baked Mac ‘n’ Cheese
Categories: Casseroles, Cheese
Yield: 2 servings

1 cn Campbell’s Condensed Cheddar
-Cheese Soup (10.75 oz)
1/2 cn Milk (use soup can)
1 t Prepared mustard
1/8 t Pepper
2 c Hot cooked elbow or medium
-shell macaroni (~1.5 c dry)
2 t Margarine or butter, melted
1 T Dry bread crumbs

1. In 1 quart casserole, combine soup, milk, mustard and pepper. Stir
in macaroni.

2. In cup, combine margarine and bread crumbs. Sprinkle over
casserole.

3. Bake at 400’F. 20 minutes or until hot and bubbling.

Makes 2 1/2 cups, 2 main dish or 4 side dish servings.

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Title: MELOMAKARONA * PHOENIKIA
Categories: Foreign, Desserts
Yield: 40 servings

1 1/2 c Honey
1 1/2 c Sugar; granulated
1 c -Water
1 tb Lemon juice
1 lb Walnuts; finely chopped
1 1/4 c Butter ; softened
4 ts Cinnamon; ground (or more)
1 1/2 c Oil; vegetable
1/2 c Sugar; icing
2 Oranges’ strained juice
2 tb Cognac or brandy
1/4 ts Cloves; ground
1/2 ts Nutmeg; ground
1 ts Baking powder
1/2 ts Baking soda
6 c Flour; all purpose (or more
2 oz Walnuts; finely chopped

(Author’s Note): Ancient and traditional small, spicy baked syruped
cakes, these are perfect for a large buffet. The nickname asserts
their introduction into Greece by the Phoenicians, but not with these
ingredients! Within my lifetime I have seen the oil give way to
butter and semolina succumb to flour. Combine the honey, granulated
sugar, water, and lemon juice in a saucepan and boil for 5 minutes.
Remove from the heat. Combine the 1 pound finely chopped walnuts with
1/4 cup of the softened butter, 2 teaspoons of the cinnamon, and 5
tablespoons of the syrup. Reserve the remaining syrup and set the
filling aside while you prepare the dough. Using an electric mixer,
cream the remaining butter (1 cup) with the oil until light and
fluffy. Gradually add the confectioners’ sugar, beating on medium
speed. Add the orange juice slowly to the batter, along with the
Cognac or brandy, 1 teaspoon of the cinnamon, and the other spices.
In a small bowl, sift the baking powder, soda, and 2 cups of the
flour together. Slowly add the flour mixture to the batter and beat
for a few minutes. Continuing to mix by hand, add only enough
remaining flour to make a soft dough. Knead. Break off small pieces
of the dough and shape with your fingers into oblongs about
2-1/2-inches long and 1-inch high. Flatten between your palms and
place 1 teaspoon of the filling mixture in the center. Work the
dough around the filling to enclose it completely and press firmly to
seal. This procedure sounds difficult, but with many hands it is
quite simple. Place on a cookie sheet and continue until all the
cakes are shaped. Bake in a moderate oven (350 F) for 25 minutes,
then cool on a rack. Bring the syrup back to a boil. Dip each cake
into the syrup and arrange on a platter. Sprinkle with the remaining
chopped walnuts and teaspoon cinnamon, or more if desired. Cool
before storing.

Note: You may bake and cool melomakarona, store a few days in advance
and dip in syrup as described above a day or so before serving. The
flavor improves after a few days.

From: “The Food of Greece” by Vilma Liacouras Chantiles. Avenel
Books, New York. Karen Mintzias I-Cooking Source: Karen Mintzias
~I-Cooking

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