Title: SALMON MACARONI SALAD
Categories: Salads, Seafood, Easy, Kids
Yield: 1 recipes

1 sm Bag salad macaroni
— (small seashell)
1 md Stack broccoli; chopped
1 sm Chopped onion
1 Garlic clove; chopped
1 1/2 c Salmon; canned or cooked
1 sm Jar artichoke hearts
— chopped
1 sm Bag sliced almonds
1 tb Mustard
1 c Sour cream
1 c Mayonnaise
1 ts Celery salt
1/2 ts Horseradish
1 tb Lemon juice

Boil macaroni-when almost done add chopped broccoli.
Drain. Add rest of the ingredients. Garnish with
parsley, paprika and almonds. Best if flavors blend in
refrigerator overnight.

Adeline, Juneau, Alaska

Source: Alaska Seafood Cookbook
Reprinted by permission from the Alaska Seafood
format courtesy of Karen Mintzias

—–

EASY HOMESTYLE MACARONI CHEESE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Kraft Deluxe Macaroni
-Cheese Dinner (14 oz)
-OR
1 pk Velveeta Shells Cheese
-Dinner (12 oz)
2 1/4 c Hot water (use 1 1/2 c for
-Velveeta Shells Cheese)
1/2 ts Dry mustard (opt)
1/2 c Sour cream (use 1/3 c for
-Velveeta Shells Cheese)

Prep time: 5 minutes; Cooking time: 40 minutes plus
standing.

Heat oven to 375’F. Mix water and mustard in 1 1/2
quart casserole dish. Whisk in Cheese Sauce from
Pouch. Stir in dry Pasta; cover with tight-fitting
lid. Bake 30 minutes. Uncover. Stir in sour cream.
Continue baking, uncovered, 10 minutes. Let stand 5
minutes before serving. Makes 6 servings.

STIR-IN IDEAS: Reduce water to 2 cups (reduce water to
1 1/4 cups for Velveeta Shells Cheese). Add 1 cup
chopped cooked broccoli and 1 cup chopped ham OR 1 cup
cooked peas and 1 cup chopped cooked chicken when
stirring in sour cream. Continue as directed above.

VARIATIONS: Top with combined 1/2 crushed crackers and
1 tablespoon melted margarine after stirring in sour
cream. Continue as directed above. Substitute lowfat
OR nonfat sour cream for regular sour cream.

– – – – – – – – – – – – – – – – – –

Onion Dill Bread

Recipe By : recipe/Roberta Banghart
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine
Tried

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
LARGE LOAF:
1/4 ounce pkg. active dry yeast
3 1/2 cups bread flour
1/4 teaspoon salt
1 unbeaten egg, at room temperature
1/4 cup water
3/4 cup cream style cottage cheese
3/4 cup sour cream
3 tablespoons sugar
3 tablespoons minced dried onion
2 tablespoons dill seed
1 1/2 teaspoons butter or margarine

In Welbuilt machine, load yeast, flour, salt and egg. Combine rest of
ingredients in saucepan. Heat just until warm. Pour into bread machine.
process on White bread cycle on lightest crust setting.
MC formatting by bobbi744@sojourn.com

– – – – – – – – – – – – – – – – – –

Title: COWBOY CHEESEBURGERS
Categories: Diabetic, Meats, Main dish, Sandwiches, Cheese
Yield: 4 servings

——————-COWBOY CHEESEBURGERS——————-
1 lb Extra-lean ground beef;
1 sm Onion;
1 tb Fresh jalapeno chile; minced

——————–SEASONINGS MIXTURE——————–
1/4 ts Ground coriander;
1/4 ts Ground cumin;
1/4 ts Salt
1/4 ts Pepper; fresh ground

————————–CHEESE————————–
1 Nonfat mozzarella cheese;

————————–SERVING————————–
4 Tortilla;
4 Tomato slices;
Cliantro sprigs;
1 tb Commerical taco sauce;

Mix the burgers ingredients together; form into
burgers of equal size about 1/4 inch thick without
compacting the meat. Sprinkle the seasoning mixture
of spices on both sides of patty. Grill or broil, 4″
from souce of heat, for 3 minutes on each sides for
medium-rare patties. Place the mozzarella cheese on
center of each patty. Cook for another minute and
until cheese melts. Serve each patty on a warmed 8″
flour tortilla, topped with a tomato slice, cilantro
sprigs, and taco sauce Joslin Food Exchanges per
serving: 2 1/2 MEDIUM/FAT EXCHANGES + 1 1/2
BREAD/STARCH EXCHANGE

CAL: 289; PRO: 21g; CAR: 23g; FAT: 13g; (CALORIES FROM
FAT 40%) FIB: 2g; CHO: 54mg; SOD: 305mg; POT: 367mg

Source: Joslin Diabetes Gourmet Cookbook
Brought to you and yours via Nancy O’Brion and her

—–

Title: CAROB BROWNIES
Categories: Mcdougall, Desserts, Low fat, Vegetarian, Not tried
Yield: 16 servings

2 c Whole-wheat pastry flour
1/3 c Carob powder
2 ts Baking powder
1/3 c Honey
1/2 c Unsweetened applesauce
1 c Water
1 ts Vanilla; 1/2 tsp if Watkins
1/4 c Chopped nuts (optional)

In a large mixing bowl, combine flour, carob powder and baking powder. In
a separate bowl, thoroughly mix remaining ingredients, except nuts. Add dry
ingredients to wet ingredients and mix well. Stir in nuts if desired.

Pour batter into a nonstick or lightly oiled 8-inch square baking dish.
Bake at 350 for 35 minutes.
Makes 16 brownies.

Per brownie: 84 cal; 2g prot; 0.3g fat; 21g carb; 0 chol; 41mg sod.

From May 1990 Vegetarian Times magazine page 38 Article by Mary Mcdougall
Formatted to MM by J.Duckett1 (Kat)
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

—–

Title: Brunch Pizza
Categories: Diabetic, Kids, Cheese, Breads/bm, Meats
Yield: 1 pizza

1/2 lb Boiled Ham, sliced 1/4 c Low-fat Milk
8 oz Part Skim Mozzarella Cheese, pn Dried Oregano
Grated Pizza Crust, prepared or
2 Eggs Homemade

Pat the pizza dough out on a 13- by 9-inch pan, baking, sheet or a
round pizza pan. Cut the ham into strips and put them on the dough.
Sprinkle on the cheese.

Combine the eggs and milk in a bowl and beat to blend. Pour the eggs
over the dough and sprinkle on the oregano. Bake in a 375-degree
oven for 20 to 30 minutes.

One Serving = Calories: 277 Carbohydrates: 15 Protein: 19 Fat: 15
Sodium: 785 Potassium: 206 Cholesterol: 145

Exchange Value: 1 Bread Exchange + 2 Medium-Fat Meat Exchanges + 1 Fat
Exchange

Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.

Posted from the Echo’s Library 04/19/94 by Frank Skelly

MMMMM

Title: CREAMY CHICKEN CASSEROLE lo cal, lo fat
Categories: Poultry Main dish 999
Servings: 6

2 T All purpose flour 1 T Non-fat powdered milk
1 1/4 c Skim milk 1/4 t Salt
1 ea Pepper to taste 1/2 t Dried leaf marjoram
1/2 t Dried leaf thyme 1/2 c Celery, thinly sliced
1/2 c Sliced mushrooms 1 c Chicken broth
1 T Chicken broth 3 c Cooked rice
2 1/2 c Cubed cooked chicken 1 T Chopped fresh parsley
1/4 c Slivered almonds (optional)

Preheat oven to 350F. In a medium saucepan, combine flour and powdered
milk. Slowly add skim milk, stirring to blend. Cook over medium heat until
sauce thickens, stirring constantly. Add salt, pepper, marjoram and thyme,
set aside. In a large non-stick skillet over low heat, cook celery and
mushrooms in 1 tablespoon broth until tender. Stir in rice, 1 cup broth,
chicken and sauce. Pour into a shallow casserole. Sprinkle with parsley
(and almonds). Bake, covered 35 minutes; remove lid and bake about 10
minutes longer or until bubbling. Serve immediately. Cal: 224, Fat: 2 g.

—————————————————————————–

Colorful Vegetable Bread

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–TOMATO DOUGH—–
250 g Plain flour
5 g Salt
124 g Tomato puree
12 g Fresh yeast,mixed w/
1 tb — warm water
30 g Olive oil
—–SPINACH DOUGH—–
250 g Plain flour
5 g Salt
150 g Spinach,* chopped cooked
12 g Fresh yeast, mixed w/
1 tb — warm water
25 g Olive oil
—–BEETROOT DOUGH—–
250 g Plain flour
5 g Salt
12 g Fresh yeast, mixed w/
1 tb — warm water
125 g Beetroot sliced w/ juices**
35 g Olive oil

Make each dough separately, kneading for 5-8 minutes until you have a
smooth elastic dough. Rest each dough, covered, for 30 minutes. To
make plait; cut each dough in half gently roll each piece on a
lightly floured surface until approximately 25 cm long. With a roll
of each color, make a plait, making sure to seal the ends. Place on a
greased baking tray. Rest in a warm place covered with a towel for
1-1.5 hrs. Brush with beaten egg and bake in a 220oC oven for 25
mins. *Frozen is ok. **Canned is ok.

– – – – – – – – – – – – – – – – – –

Title: Cauliflower Tomato and Green Pea Curry
Categories: Main dish, Vegetables
Yield: 4 servings

800 g Cauliflower
Separated into flowerets
1 1/2 c Fresh or frozen green peas
1 md Onion, thinly sliced
1 ts Mashed garlic
1 ts Grated ginger
4 T Ghee
3/4 ts Turmeric
1 T Ground coriander
1 T Vindaloo paste
2 ts Sugar
2 Cardamoms, opened
3/4 c Yoghurt
2 l Tomatoes, cut into wedges

Preparation time: 25 minutes
Cooking time: 20 minutes

Boil the cauliflower and peas in water until tender. Drain.
Cook the onion, garlic and ginger in the ghee until golden and tender. Add
the turmeric, coriander, vindaloo, sugar, cardamoms and yoghurt and cook
for 3-4 minutes. Add the tomatoes and cook 3-4 minutes.
Add cauliflower and peas. Simmer for 3-4 minutes and serve hot with rice.

—–

Title: Miniature Pumpkin Soup In The Shell
Categories: New, Text, Import
Yield: 1 servings

8 mini pumpkins (each about
: the
: size of a large tomato)
1/2 c thinly sliced onion
1 1/2 TB unsalted butter
1/2 TB minced fresh sage
: or 1 teaspoon dried
3 c chicken stock
1/4 c freshly grated Parmesan
: Chopped fresh parsley for
: garnish

Cut the top 1/4 off 4 pumpkins, reserving the lids and
discard the seeds. Cut the remaining pumpkins in half
and discard the seeds.

Bake the pumpkins (including the reserved lids), cut
side down, on lightly oiled baking sheets in a
preheated 350 degree oven for 40 minutes or until they
are tender. (Remove the lids after about 20 minutes.)
When they are cool enough to handle, scrape all the
pulp out of the halved pumpkins. Scrape most of the
pulp out of the remaining pumpkins, leaving just
enough in each so that it retains its shape.

In a skillet cook the onion in the butter over low
heat, stirring, until it is softened. Add the sage and
cook for 2 minutes. Add the pumpkin pulp and chicken
stock and simmer for 20 minutes.

Puree the mixture in batches in a blender and transfer
it to a saucepan. Stir in salt and pepper to taste and
water to thin the soup if necessary. Ladle about 1/2
cup of soup into each of 4 heated soup bowls and put
one of the hollowed-out reheated pumpkin shells on
top. Fill each pumpkin shell with the soup and garnish
with a sprinkling of the Parmesan and some of the
parsley. Top with the reserved lids.

Yield: 4 servings

Recipe By : COOKING LIVE SHOW #CL8744

From: Grace Wagner