FREEZER MIX ONE-DISH SPAGHETTI

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Hamburger Beef

Amount Measure Ingredient — Preparation Method
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1 pk Beef-Tomato Freezer Mix
1 cn Mushroom —
1 t Oregano —
1 t Chili powder
3 c Water
1 pk Spaghetti — thin
ugar
1 c Cheddar cheese — shredded

Dip container of frozen mix into hot water just to
loosen. In Dutch oven, heat frozen mix and remaining
ingredients except cheese to boiling. Reduce heat;
cover and simmer, stirring frequently, until mix is
thawed and spaghetti is tender, about 30 minutes. (A
small amount of water can be added if necessary.)
Sprinkle with cheese; cover and heat until cheese is
melted.

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Red Seafood Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Seafood Italian
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
G Granaroli XBRG76A
tsp jarred chopped garlic
1 sm Onion chopped
1 pound Seafood mix or shrimp
1 cup White table wine
lobster — crab — or
combinatn
3 tablespoon Fresh chopped parsley
1/4 Stick butter
Salt and pepper to taste
1/4 cup Olive oil
1 12 ounce Thi spaghetti cooked
2 Cloves garlic crushed or 2
according to dir.

In a saucepan melt butter in olive oil on low heat.Add onion and garlic and
sautee for 3 min. Add wine, parsley and salt and pepper. simmer for 5 min.
Add seafood and simmer for 5 min.Pour over cooked pasta. Options: To make a red
sauce- add 1-4 oz can tomato sauce with wine…proceed To make a real white
sauce Add 1 pint heavy cream at the end of cooking when the heat is turned
off.(heating cream may cause it to separate) Converted by MMCONV vers. 1.00

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Title: No Bake Orange Cookies
Categories: Cookies
Yield: 60 servings

4 c Graham cracker crumbs 1 c Confectioner’s sugar 1/3 c Frozen
orange juice -concentrate, thawed 1/4 c Light corn syrup 1/4 c
Margarine, melted 1 c Finely chopped walnuts Confectioner’s sugar
(opt)

In a large bowl, mix graham cracker crumbs, confectioner’s sugar,
orange juice concentrate, corn syrup, melted margarine and walnuts.
Shape into 1″ balls. Can roll in more confectioner’s sugr. Store at
room temperature.

MMMMM

MOM’S BLUEBERRY MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups flour
2 Eggs, unbeaten
1 1/4 c Sugar
1/4 c Vegetable oil
3 ts Baking powder
1 c Milk
1 t Salt
2 c Blueberries

** Mix dry ingredients together. Add eggs, oil, and
milk, mix well. Stir in blueberries.(Best to use fresh
berries as the batter can turn purple when frozen ones
are used.)

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Title: Apple Crisp
Categories: Desserts, Fruits
Yield: 6 servings

1 c C H Golden Brown Sugar
1/2 c All-purpose flour
1/2 ts Nutmeg
1/2 ts Cinnamon
1/4 ts Salt
1/4 c Butter or margarine
5 c Sliced tart apples
— (5 to 6 apples)

Mix sugar, flour, spices, and salt. Cut in butter until mixture is
crumbly. Spread apples in bottom of buttered 8- or 9-inch square baking
pan. Sprinkle crumbly mixture over fruit; pat lightly with fingers. Bake
uncovered at 350 degrees for 40 to 45 minutes, or until apples are tender.
Serve warm with cream or ice cream. Makes 6 to 8 servings.

Reprinted with permission from _Brown Sugar Recipe Bonanza_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

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Title: Crisp Chocolate Truffles
Categories: Candies, Desserts
Yield: 54 servings

7 oz (1 jar) marshmallow cream
2 T Butter or margarine
1 c Semisweet chocolate chips
2 c Crisp rice cereal
1 pk (14oz) bittersweet chocolate
2 T Vegetable shortening
White chocolate chips,
Optional

In heavy medium saucepan, combine marshmallow cream, butter and chocolate
chips. Cook over low heat until chocolate is melted and mixture is smooth,
stirring constantly. Remove from heat.

Stir cereal into hot chocolate mixture, mixing until thoroughly combined.
Drop mixture by rounded measuring teaspoons onto waxed paper-lined cookie
sheet. Refrigerate about 1 hour, until firm.

In top of double boiler, over hot water, melt bittersweet chocolate and
shortening. Dip each chocolate ball in melted chocolate and place on waxed
paper-lined cookie sheet. Drizzle with melted white chocolate chips.
Refrigerate until firm. To serve, place in small candy paper cups.

Makes about 4 1/2 dozen truffles.

Source: Holiday Baking (Woman’s Day Premier Series, Volume IV, Number 4,
1994), page 65 (photo page 63)

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Title: Creamy Frosting for Family Favorite Cake
Categories: Diabetic, Desserts, Cakes
Yield: 1 servings

1/2 c Non-fat cottage cheese, 1/2 tb Diet margarine, melted
-sieve 1/2 c Equal-Sugar twin
1/8 ts Salt 1 ts Vanilla

Mix all ingredients. Beat until smooth. Spread on Cake. Frosts one
cake.

MMMMM

OVEN EGGPLANT

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Diabetic Vegetarian
Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Eggplant
1/2 c Cottage cheese, lowfat
2 tb Onion — chopped
1 t Bay leaf — ground
1 t Basil
1 t Oregano
2 tb Tomato sauce
2 oz Provolone

Cook eggplant in boiling water, covered, for 10 min.
Drain and cut in half lengthwise. Scoop out insides
leaving 1/2″ shell. Mash scopped out insides with
cottage cheese, onion, bay leaf, basil, oregano and
tomato sauce. Preheat oven to 350^ Stuff eggplant
halves, place in casserole dish and bake covered for
15 min. Add a little water to bottom of pan to keep
eggplant moist. Top with provolone cheese. Bake 5 more
min uncovered

1 serving ò44C, 2 meat, 1 bread, 2 veg Protein 10gm,
fat 4gm, carbo 10 gm From “Vegetarian Cooking for
Diabetics”

Reposted 4 you and yours via Nancy O’Brion and her

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Date: Wed, 09 Mar 94 08:25:00 PST
From: “Hahn, Brenda”

Ziti

3/4 pound ziti
1 cup tomato sauce
4 cloves garlic, minced
2 T diced sundried tomatoes (not the oil marinated ones – the dry ones)
1 T dried chiles (or to taste)
1 T red wine
1/2 c fat free Alpine Lace mozzarella (really tastes more like monterey
jack)
Cilantro “pesto” (recipe follows)

Put up water for pasta, add pasta when ready. In the meantime: Saute
garlic in wine until soft. Add chiles, saute until fragrant. Add tomato
sauce and tomatoes. Simmer until the pasta is done. It will reduce to
about 3/4 c. When the pasta is done, drain, return to pot, add sauce and
cheese and toss.

Top with about 1 T pesto.

Cilantro “Pesto”:
Process 2 cloves of garlic in food processor. Add 1 cup cleaned cilantro
leaves. Puree to a fine paste.

Serves 4 – serve with some nice bread and spinach, lettuce and red pepper
salad.

Title: LAVASH
Categories: Breads, Turkish
Yield: 8 servings

1 pk Yeast
2 c Warm water
2 tb Sugar
5 1/2 c All purpose flour
2 ts Salt

Lightly oil a bowl for the dough. Mix the yeast, water
and sugar in a large mixing bowl. Add the flour and
salt and mix until it forms a well-blended but
somewhat soft dough. (resist the temptation to work in
any more flour than absolutely necessary.) Knead the
dough by hand or machine. If by hand, turn it out on a
floured board and work it until it is smooth and
elastic, approximately 10 minutes. If using a dough
hook on an electric mixer, knead the dough at the
slowest speed for about 5 minutes. Pat the dough into
a ball and put it in the oiled bowl. Cover the dough
with a kitchen towel and set it in a warm, draft-free
place to rise until the dough has doubled in bulk,
about 30 to 40 minutes. (A perfect place is a gas
oven with its slight heat given off by the pilot
light; an electric oven, turned on low for no more
than 2 minutes, then turned off, works equally well.)
When the dough has doubled, turn it out on a floured
board, punch it down, and knead it again until there
is no air left in it. Divide the dough into 8 round
mounds, place them on the board, cover again with a
towel, and let rise until almost doubled, about
30-minutes. While the dough is rising, preheat the
oven to 450F. Position a rack as close as possible to
the oven bottom. Flour a 12×15-in baking sheet. When
the 8 mounds of dough have risen, roll them out, one
piece at a time into rectangles about 12×15 inches
(the size of a standard sheet pan) and about as thin
as for a pizza. Puncture the entire surface at
1/2-inch intervals with the tines of a roasting fork.
Bake the breads, one at a time, for 6 to 8 minutes, or
until the tops are lightly browned. Remove each
finished bread to a wire rack to cool and continue
baking the remaining breads until all 8 are finished.
During the baking, if any large bubbles start to puff
up, puncture them immediately with a fork. The bread
in the Middle East is traditionally a type of cracker
bread called lavash (lawasha in Assyrian). This flat
leavened bread is available in grocery stores and
specialty markets and can be eaten as a cracker in the
dry, crisp form in which it comes. However to serve
along with a meal, it is preferable to dampen it so
that it becomes more breadlike. Moisten the lavash,
one cracker at a time, under cold running water,
making sure that both sides are completely wet; place
in a plastic bag for 3 hours, at the end of which time
the bread will be pliable and chewy. Lavash prepared
in this fashion is also used for Aram sandwiches. In
the old country, a lavash bread would bake in a clay
bottomed oven in 2 to 3 minutes. You can get much the
same result baking on a ceramic baking tile or
directly on the floor of a gas oven.

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