Title: Cherry Pie and Whipped Topping-Diabetic
Categories: Diabetic, Fruits, Pies
Yield: 1 servings

-Bridget Benjamin-PHFC09A

MMMMM—————————-PIE———————————
PREBAKED SINGLE PIE CRUST 1 tb CORNSTARCH
2 cn 16 OZ UNSWEETNED RED CHERRYS 1/4 ts ALMOND FLAVORING
1 c LIQUID FROM THE CHERRIES 1 c SUGAR SUBSTITUTE

MMMMM———————-WHIPPED TOPPING—————————
1/2 c INSTANT DRY MILK 2 tb SUGAR
1/2 c COLD WATER 1/4 c DRY SUGAR SUBSTITUTE (OPT)
2 tb LEMON JUICE 1/2 ts VANILLA

Pie: Drain cherries well, reserving 1 cup liquid. Set cherries aside
and combine 1 cup liquid and cornstarch. Cook and stir over moderate
heat until thickened and transparent and the starchy taste is gone.
Remove from heat and add sugar substitute, almond flavoring and
cherries. Taste and add more sweetner, if desired. Cool to room
temperature. Spread filling evenly in crust. Let set at least 15
minutes.
Topping: Combine dry milk and water and refrigerate for 30 minutes.
Beat at high speed for 4 minutes. Add lemon juice to whipped milk and
beat at high speed for 4 minutes. Stir in the sugar and sugar
substitute while it is being beaten. Add vanilla to whipped topping
and refrigerate until use. From “The New Diabetic Cookbook” by Mabel
Cavaiani,R.D.

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Date: Fri, 09 Sep 94 10:50:13 EDT
From: jayne@ejv.com (Jayne Spielman)

Hot Cocoa Recipe (Non-Dairy)

Just the other day I was thinking about how nice hot cocoa
would be and I decided to play around with a can of some soy
product that I bought at the health food store. It was near
the mixes and baking products. (I’m trying to remember the
name, something like “Better than milk” anyway, it’s either a
dried tofu powder or dried soy milk or something like that)

Dry cocoa
sugar
2 TBSP powdered milk substitute
dash salt (optional, but livens up chocolate flavor)

Stir together dry ingredients in mug.
Add a few tablespoons of tap water and stir to dissolve.
Add boiling water and stir.

This wasn’t quite as rich and creamy as hot cocoa made with
milk but I was pretty happy with it.

Coffee Roasted Fruit With Cinnamon Twists

Recipe By : COOKING RIGHT SHOW #CR9617
Serving Size : 8 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Cups Strong Coffee
2 1/2 Cups Dark-Brown Sugar
Zest And Juice Of 2 Large Oranges
3 Tablespoons Chopped Fresh Ginger
1 3-Inch Cinnamon Stick
4 Small Apples, Cortland, Peeled, Cored And Left W
4 Bananas, Firm And Ripe, — cut in 2-inch pcs
3/4 Teaspoon Cornstarch Or Arrowroot
1/4 C Orange Juice
–Garnish–
Fresh Orange Segments
Mint Sprigs
Cinnamon Twists, Recipe Follows

In a large, wide nonreactive saucepan, combine the coffee, brown sugar, zest
and juice of the oranges, ginger, and cinnamon stick and bring to a boil.
Lower the heat and simmer for 4 minutes. Add the apples and return to the
simmer. Gently simmer until the apples is cooked through and tender, testing
the fruit with a toothpick. Add the bananas for a minute or so jut to heat
through. The cooking time will vary greatly depending on the type
and size of fruit used. When tender, remove from the heat. Scoop 1 cup of
the poaching liquid into a small saucepan. Leave the fruit in their liquid
while making the sauce.

Dissolve the cornstarch in the orange juice and add to the small saucepan
containing the cup of poaching liquid. Bring to a simmer and cook for 3
minutes until lightly thickened. Remove from the heat and set aside to cool.

Serve the fruit sliced in shallow bowls or on plates. Spoon some of the
sauce over and around the slices; garnish with 2 or 3 orange segments and
mint sprigs. Serve the Cinnamon Twists on the side.

Yield: 8 servings

– – – – – – – – – – – – – – – – – -=20

Title: Broccoli Garden Soup
Categories: Soups/stews, Vegetables
Yield: 11 servings

3 c Broccoli, chopped 1 tb Olive Oil
6 c Yams, peeled and chopped 1 c Celery Tops, chopped
6 c Defatted Chicken Broth,divid 1/4 ts Ground Allspice (opt)
2 ea Medium Onions, chopped 2 c Watercress, chopped
4 ea Cloves Garlic, minced 1 x Ground Pepper to taste

Simmer the yams, covered, in two cups chicken broth 10 minutes or until
soft; puree in food mill or processor. Set aside. In large pot with cover,
saute the onions and garlic in oil until the onions are translucent and
starting to brown. Add celery. Saute a few minutes, Add broccoli and
remaining chicken broth. Simmer, covered, eight minutes or
until tender-crisp. Stir in puree; add seasonings. Serve immediately or
serve chilled. Top each portion with 1/4 cup chopped watercress. Makes 11
one-cup servings.
Nutrient content per serving: 225 calories, 2 grams fat, 4 grams
protein, 50 grams carbohydrate, .6 milligrams cholesterol, 509 milligrams
sodium, .4 milligrams beta carotene.
SOURCE: Tyler Morning Telegraph, Wed., Feb. 27 1991

—–

Title: BLACK BEAN DIP WITH GARLIC
Categories: Dips, Beans, Garlic
Yield: 1 recipe

1 cn (19-oz) black beans, drained
– rinsed
2 lg Garlic cloves, coarsely
-chopped
2 tb Coarsely chopped onion
2 tb Coarsely chopped fresh
Cilantro, plus additional
-sprigs for garnish
1 tb Fresh lime juice
1 sm Fresh chili pepper (your
-choice, pick your pain
-threshold)
1/4 ts Ground cumin
1/4 ts Thyme
Salt and freshly ground
-pepper

In a food processor, combine all the ingredients except cilantro
sprigs. Add 2T water and process until smooth. Transfer the dip to a
serving bowl, garnish with cilantro sprigs, and serve with your
favorite fat-free tortilla chips.

(adapted from December 1993 _Food Wine_)

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Title: Scottish Scones
Categories: Diabetic, Quickbreads, Breads/bm
Yield: 16 sweet ones

1 c Unbleached a-p flour;* 4 tb Whipped butter;
-*a-p=all-purpose flour -(not me!! not
on your life)
1 c Whole-wheat flour; 1 c Buttermilk;
1 ts Baking powder; 1/2 c Golden raisins;
1/2 ts Salt;

Preheat oven to 400 degrees. Coat a baking sheet with non-stick
cooking spray. In a medium-size bowl, sift dry ingredients together.
Add butter, mixing into flour with your fingers. Add buttermilk and
knead to a soft dough. Knead in raisins. On a floured board, roll
out dough to 1/2″ thick. Cut in 16 rounds. Place on a baking sheet
and bake 15 to 20 minutes, until golden. Makes 16 scones.
Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE; CAL: 97; CHO:7mg;
CAR: 3g; SOD: 3g; FAT: 3g;(If I gave the break down of the fat, I
would be to pooped to pop)

Source: Light Easy Diabetes Cuisine by Betty Marks

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Hot Soft Pretzels

Recipe By : Cooking Live Show #CL8860
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 packet active dry yeast
3 teaspoons dark brown sugar
1 1/2 cup warm water (105 – 110 degrees f.)
1 tablespoon salt
4 cups all-purpose flour
cornmeal and extra flour for dusting
— worksurface
coarse kosher salt

In a large bowl combine yeast, 1 1/2 teaspoons brown sugar, and water and let
stand 5 minutes until foamy and bubbly. Add remaining sugar and salt and stir
well. Add the flour, 1 cup at a time, mixing by hand until well incorporated.
Knead dough until smooth about 7 minutes and has a sheen. Transfer to a bowl
and let stand, covered, for 40 minutes in a warm place.

Dust your work surface with flour and cornmeal. Divide dough into
approximately 12 pieces and roll out to desired length and thickness. (Note:
thinner,crispier). Form dough into pretzel-shapes and transfer to a baking
sheet that has been lightly dusted with cornmeal. Allow pretzels to rise for
30 minutes, uncovered.

Preheat oven to 425 degrees F. Bring a large pot of water to a boil.

Carefully transfer risen pretzels to boiling water with a spatula and boil on
one side for 2 minutes, flip and boil other side for 1 1/2 minutes. Transfer
boiled pretzels to a rack to drain for 1 minute. Arrange pretzels on a baking
sheet, lightly dusted with cornmeal, and sprinkle with kosher salt. Bake for
20 minutes until golden brown.

Yield: 6 servings

– – – – – – – – – – – – – – – – – –

Plaintain Empanadas

Recipe By : Too Hot Tameles/tpogue@idsonline.com
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 small Poblano peppers — peeled and seeded
1/4 teaspoon pepper — ground black
1 cup cold refried black beans — canned
3 plantain ripe — unpeeled
1 banana ripe — peeled
1 teaspoon salt
2 scallion — sliced thin
1/4 cup peanut oil
1 cup crema recipe follows
1/4 cup Anejo, Romano or Feta Cheese — grated
1/4 cup Manchego or Feta cheese — grated
Creme Fraiche or sour cream — garnish

Preheat the oven to 350F

Cut a lenghthwise slit in each plaintain and set it on a baking sheet. Bake
until the flesh is thoroughly soft and oozing through the slit, 40 to 50
minutes, set aside to cool.

Meanwhile, make the stuffing: Finely dice the poblano chile. Combine with
beans, scallions, cheeses, and pepper in a mixing bowl and stir to combine.
The stuffing can be made up to a day in advance and reserved in the
refrigerator.

Make the dough in a food processor or in a mixer with a paddle attachment:
Peel, trim and discard any tough ends from the plantains. Combine the
plantains, banana and salt and pulse until a smooth puree is formed, or mix
until just blended. Be careful not to overwork the dough, or it will become
too starchy. Wrap in plastic and chill about 2 hours.

To assemble the empanadas, roll 2 tablespoons of the dough lightly between
your palms to form a ball. Line the bottom of a tortilla press with a small
plastic bag and place the ball of dough in the center. Place another small bag
over the dough and press to form a 3 1/2 inch circle. (If you do not have a
tortilla press, the dough can be flattened with the palm of your hand on a
counter, with a sheet of plastic above and below to prevent sticking.) Place
about 1 teaspoon of the bean stuffing on half of the dough circle and fold
over to enclose, pressing the edges to seal. Place the stuffed empanadas on a
platter and chill at least 30 minutes or as long as a day. (Stuffed empanadas
can also be frozen.)

To cook the empanadas, heat the peanut oil in a medium skillet over
medium-high heat. Fry 4 to 6 empanadas, at a time, shaking the pan constantly,
about 1 minute per side or until dark brown all over. If they darken too
quickly, as they may if very ripe plantains were used,. lower the flame
slightly.) Drain on paper towels. Serve hot with Crema, Creme Fraiche or sour
cream for dipping.

– – – – – – – – – – – – – – – – – –

Per serving: 509 Calories; 54g Fat (93% calories from fat); 2g Protein; 7g
Carbohydrate; 0mg Cholesterol; 2141mg Sodium

Title: White Bean Relish
Categories: Relishes, Beans, Emeril, Ethnic, Am/la
Yield: 2 cups

1 tb Olive oil
2 oz Andouille sausage; diced
1/4 c Green onions; chopped
1/4 c Celery; chopped
2 tb Shallots; minced
2 ts Garlic; minced
1 c Cooked white navy beans
2 tb Italian plum tomatoes;
-peeled, seeded and chopped
1 ts Essence
Salt and pepper

In a saute pan, heat the olive oil. When the pan is
smoking hot, render the sausage for 1 minute. Add the
onions, celery, red peppers, shallots and garlic for 1
minute. Season with Essence. Stir in the beans and
tomatoes. Saute 1 minute and season with salt and
pepper. Remove from the heat. Spoon the sauce onto
the platter. Mound the relish in the cneter of the
sauce. Place prawns around the relish. Granish with
fried spinach, cheese and peppers.

Source: Essence of Emeril, #EE2333, TVFN
Formatted by Lisa Crawford, 5/27/96

—–

Title: Southwest Caesar Dressing
Categories: Salads, Sauces
Yield: 4 servings

1 c Mayonnaise
1 t Brown sugar
2 T Soy sauce
3 T Lemon juice
1/2 t Cayenne pepper
2 T Grated Parmesan cheese
Salt and pepper to taste

Directions;

In a small bowl, mix mayonnaise, brown sugar, soyo sauce, lemon juice,
pepper and cheese. Blend all ingredients well. Add salt and pepper
to taste.
Source:
This delicious version of caesar dressing is a house speciality of
Gainey Ranch, at the Hyatt in Scottsdale. Shared by the chef and
Published in AZ. Republic for our enjoyment.
submitted by marina

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