Title: FROZEN MAPLE WALNUT MOUSSE PIE
Categories: Pies
Yield: 8 servings

3 ea Eggs,separated
1/8 t Salt
3/4 c Maple syrup
2 c Kool Whip
1 c Walnut meats,chopped
2 T Semi-sweet chocolate,shaved
1 ea Chocolate crumb pie shell

Beat egg yolks until lemon colored.Add salt and maple syrup. Cook in
top of double boiler until yolk mixture thickens.Cool. Beat egg
whites until stiff.Combine maple mixture,egg whites, and 2/3 of the
Kool Whip,using a folding motion.Fold in 3/4 cup of the nut
meats.Scrape into baked pie shell.Cover with remaining whipped
topping.Sprinkle with remaining nut meats and chocolate
shavings.Freeze for a minimum of four hours. GRAND PRIZE WINNING

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Title: Low Cal Strawberry Chiffon Pie
Categories: Diabetic, Pies, Desserts, Fruits, Low-fat/cal
Yield: 1 pie

1 c Water Ing
1 Env knox unflavored gelatine 2 tb Instant dry milk
1 .20 oz kool aid unsweetened 9 Inch graham cracker crust
Drink mix (strawberry flav.) (see diabetic recipe)
8 1 g packets equal sugar sub 9 Fresh strawberries
1 Recipe low cal whipped topp- (optional)

Combine water and gelatin. Let set for 5 minutes and then heat until
gelatin is melted. Add Kool aid mix and sweetener to gelatin. Mix
well and refrigerate until slightly thickened. Prepare whipped
topping while gelatin is thickening. Refrigerate until needed. Add
dry milk to thickened gelatin and whip at high speed until creamy and
stiff. Remove beater and gently fold in whipped topping into whipped
gelatin. Spread filling evenly into graham cracker crust. Garnish
eack serving with a fresh strawberry, placing a fresh strawberry in
the center of the pie. Refrigerate until firm. Cut into 8 equal
pieces. Per serving (1/8 of pie): CAL 125; CHO 15 gm; PRO 3 gm; FAT 7
gm; NA 122 mg; Food exchanges per serving: 1 bread, 1 fat Source: The
New Diabetic Cookbook

MMMMM

Bread Salad With Tomatoes (Mf)

Recipe By : COOKING MONDAY TO FRIDAY SHOW # MF6709
Serving Size : 1 Preparation Time :0:00
Categories : Side-Sal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound slighlty dried out italian bread
–cut into 1-inch thick slices
water to cover bread
2 tablespoons extra virgin olive oil
2 tablespoons vegetable oil
1 tablespoon balsamic vinegar
1 tablespoon white wine vinegar — (up to 2)
salt and dried red pepper flakes
4 ounces red onion — finely chopped
4 vine ripened medium tomatoes — washed
–and cut into chunks (seeds and all)
salt and freshly ground black pepper
1/2 cup torn fresh stemmed basil leaves

Set bread slices in the bottom of a bowl and cover them with cool water;
let stand while you make the dressing.

In another mixing bowl combine the olive and vegetable oil, valsamic
vinegar and 1 tablespoon of the white wine vinegar; mix and season with
salt and dried red pepper flakes. If you don’t think the bread salad will
be tangy enough, then drizzle in more vinegar.

After 15 minutes of soaking the bread, squeeze it dry, remove as much of
the crust as possible and cut into large chunks. Toss into the dressing
with the red onion and tomatoes; adjust the seasoning, combine with the
basil and let stand for 30 minutes at room temperature before serving.

If you wish, serve with slices of fresh mozarella cheese for some added
protein.

– – – – – – – – – – – – – – – – – –

Title: Chocolate Mint Cookies
Categories: Cookies, Candies, Chocolate
Yield: 12 servings

1 1/2 c Mint Chocolate Chips; * 1/4 c Butter; Softened
1 c Flour; Unbleached 6 tb Sugar
3/4 ts Baking Powder 1/2 ts Vanilla Extract
1/4 ts Baking Soda 1 ea Egg; Large
1/4 ts Salt

———————————–GLAZE———————————–
1 c Mint Chocolate Chips; * 3 tb Corn Syrup
1/4 c Vegetable Shortening 2 1/4 ts ;Water

* This should be 1 10-oz bag Of Nestles Toll House Mint Chocolate chips;
divided into 1 cup and 1/2 cup.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
COOKIES:
Melt over hot (not boiling) water, 1/2 cup mint chocolate chips; stir
until smooth. Set aside. In a small bowl, combine the flour, baking
powder, baking soda, and salt; set aside. In a large bowl, combine
butter, sugar and vanilla extract; beat until creamy. Beat in egg; blend
in melted chips. Gradually beat in the flour mixture. Shape dough into a
ball and wrap in waxed paper. Chill about 1 hour. Preheat oven to 350
degrees F. On a lightly floured board, roll dough to 1/16-inch thickness.
Cut with a 2-inch cookie cutter. Reroll remaining dough and cut out
cookies again. Place on ungreased cookie sheets. Bake at 350 degrees F.
for 8 to 10 minutes. Cool completely on wire racks.
GLAZE:
Combine over hot (not boiling)water the remaining mint chocolate chips,
vegetable shortening, corn syrup, and water; stir until morsels are melted
and mixture is smooth. Remove from heat but keep mixture over hot water.
Dip 1/2 of each cookie into glaze; shake off any excess glaze. Place
cookies on waxed paper line cookie sheets. Chill until glaze sets (about
10 minutes). Keep refrigerated until ready to use.

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Apricot or Chocolate -Filled Rugelah

Recipe By : Jewish Cooking in America by Joan Nathan p. 352 1994
Serving Size : 50 Preparation Time :0:00
Categories : Danish And Pastries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
DOUGH:
8 ounces cream cheese
1 cup unsalted butter
1/2 cup confectioner’s sugar
pinch salt
1/2 teaspoon lemon juice
1/2 teaspoon vanilla extract
2 cups all- purpose flour
1 large egg
1/4 cup crystallized or granulated sugar

APRICOT FILLING:
1 cup apricot jam
2 tablespoons cake crumbs — optional
3/4 cup walnuts — broken up
OR:
CHOCOLATE FILLING:
1 cup shaved bittersweet chocolate, (about 8 ounces)
1/4 cup sugar
1 large egg
1 1/4 cups crystallized or granulated sugar

Place the cream cheese, butter, confectioner’s sugar,
lemon juice and vanilla in a food processor.

Add the flour and pulse til a very soft dough is formed.
Refrigerate for at least ONE HOUR.

Mix the ingredients for the filling of your choice and divide
the dough into 4 balls. Roll the balls out into 4 circles, about
1/8 inch thick and spread with apricot or chocolate filling.

Cut into pie- shaped pieces 1-inch wide at the circumference.
Roll up from the wide side to the center.

Beat the egg and brush the top.

Sprinkle with the crystallized (or granulated) sugar and place
flat on a greased cookie sheet. (Alternately, roll out each ball
to a rectangle, 1/4-inch thick. Top with apricot or chocolate filling.

Roll each rectangle into a jelly roll and cut into 1/2-inch pieces.
Lay flat on a greased cookie sheet. Beat the egg, brush the
tops of each cookie, and sprinkle with the crystallized (or granulated)
sugar.

Bake on a greased cookie sheet in a preheated 350 degree oven for
25 minutes or until golden brown.

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Pumpkin Cookies
—————

3/4 Cup canned pumpkin puree
3/4 Cup packed brown sugar
1/2 Cup
+ 2 Tbsp nonfat plain yogurt
1 tsp vanilla extract
1 Cup raisins
2 Cups cake flour
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground allspice
1/4 tsp ground nutmeg

oven: 350 F
line 2 baking sheets with parchment or coat with non-stick spray

In a large bowl, whisk together pumpkin, sugar, yogurt,
and vanilla. Stir in raisins. In a medium bowl, stir together
remaining (dry) ingredients. Add the dry ingredients to the wet
and mix just until blended.

Drop the dough by tablespoonfuls onto prepared baking sheets, spacing
cookies about 4 cm apart. Bake for 15 minutes, until they seem
firm. Transfer cookies to a wire rack to cool. Makes 3 dozen
cookies.

Storage: no-fat-added cookies do not store well. They become stale
quickly and stick together if stacked. As soon as they are cool, wrap
the cookies, layers separated by waxed paper, and freeze. To serve,
simply let them thaw to room temperature.

Notes: Because there is no fat to help them spread, the cookies will
be kind of lumpy. These look a little funny (and don’t really brown
because there is no fat) but they taste very good.

SHELLS WITH SHRIMP AND GREEN BEANS IN GARLIC OIL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Pasta
Garlic Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Olive Oil
1/4 ts Crushed dried red pepper
2 tb Thnly slivered dried tomat
8 oz Medium Shells
2 Garlic cloves crushed
8 oz Shrimp,shelled deveined,chp
2 tb Italian parsley
8 oz Fresh grn beans 1″ long

Heat olive oil in a medium skillet; stir in garlic and red pepper; saute
over low heat 1 min. Raise heat to high; immediatley add the shrimp all at
once. Saute, stirring constantly, until they become pink, about 3 min. ( do
not over cook ). Stir in the sundried tomatoes (in oil) and parsley. Remove
from heat. Cook shells until they are tender.
Toss shrimp mixture, shells and beans together. Serve at once.

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Meatless Loaf2

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Sunflower or other veg. oil
2 md Onions — chopped
4 1/2 oz TVP® granules
1 c Hot water or vegetable stock
1 1/2 c Breadcrumbs
1/2 tb Mixed herbs
-(such as parsley, sage,
– rosemary and thyme)
1 tb Freshly chopped parsley
2 Garlic cloves — crushed
1 Egg (or egg replacer)
– (beat egg if using)
2 tb Soy sauce
Salt and pepper to taste
—–SAUCE—–
32 oz Canned chopped tomatoes
6 oz Tomato paste
Salt and pepper to taste

Preheat oven to 350 degrees. In a large saucepan, heat oil and saute
onions until lightly browned. Add the TVP® mince, stir and cook for
two minutes. Pour the hot water or stock over the saute and simmer
for four minutes.

In a separate bowl, mix the breadcrumbs, herbs and garlic together with
one cup cold water. Stir in the egg and leave to one side for ten
minutes.

Combine the cooked TVP® mince with the breadcrumbs mixture, then add the
soy sauce. Stir well and season to taste. Using your hands, shape
the mixture into an oval mound and place it in the center of a large
baking dish, leaving plenty of space all around for the tomato sauce
to run.

Heat the tomatoes, tomato paste and seasoning in a small saucepan,
and pour over the loaf, then bake for one hour. Serves 6.

JTK’s notes: I usually add more herbs chopped garlic, and saute chopped
vegetables like celery, carrots, and/or mushrooms after onions are done but
before adding TVP®. Hot sauce is a good addition, too, or other flavored
sauce like veg. Worcestershire. The egg replacer works fine — not sure if
it’s even necessary. Also, I make the tomato sauce differently (sometimes I
use canned/jar or homemade frozen sauce, and I prefer canned whole
tomatoes, pureed, to prechopped ones), but it doesn’t matter much. I make
breadcrumbs from whatever bread is available, preferably wholewheat
(lightly toasted for dryness) — doesn’t matter much either. Cracker
crumbs would probably do as well, if you don’t have bread around or a food
processor/blender. I’ve made 1.5x recipe into a single loaf OK, but larger
wouldn’t work (would have to make separate loaves, if larger quantities are
desired)

makes 1 loaf, approx. 6×10″ (fits comfortably into a 9×13″ pan with
a couple inches margin around for sauce — see above). VEGAN/OVO.

(orig. posted by Jean Reese, adapted from Veg. Times)

– – – – – – – – – – – – – – – – – –

TVP is a registered trademark of Archer-Daniels-Midland Company.

Title: Swedish Cardamom Braid
Categories: Diabetic, Vegetarian, Breads/bm
Yield: 12 servings

2 tb Active Dry Yeast 1/4 c Vegetable Oil
1/2 c Lukewarm Water (105 to 110 1 Egg
-degrees) 3 1/2 To 4 c Flour
1/2 c Milk, scalded 1 ts Ground Cardamom
1/4 c Sugar 1/2 c Raisins, dark or golden
1/2 ts Salt

Combine the yeast and the lukewarm water. Let stand until dissolved.
Pour the hot milk over the sugar to dissolve it. Pour the hot milk
over the sugar to dissolve it. Add the salt and vegetable oil. Cool.

Stir in the yeast mixture, egg, 3 cups of the flour and the cardamom
into the sugar mixture. Add the raisins and extra flour. Beat until
smooth. Turn the dough onto a lightly-floured surface. Knead until
smooth and elastic.

Transfer to a lightly-oiled bowl, cover with a damp towel and let
rise in a warm place until doubled, about 1 hour.

Punch down the dough and transfer to a lightly-floured surface.
Divide into thirds. Roll each part into a 10-inch-long strand. Braid
loosely. Place on a lightly-oiled baking sheet. Cover and let rise in
a warm place until doubled, about 1 hour.

Bake in a 350-degree oven for 30 to 35 minutes.

Serves 12

One Serving = Calories: 121 Carbohydrates: 17 Protein: 2 Fat: 5
Sodium: 94 Potassium: 89 Cholesterol: 23

Exchange Value: 1 Bread Exchange + 1 Fat Exchange

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

MMMMM

Title: APPLE AND BUTTERNUT SQUASH SOUP
Categories: Soups, Fruits, Cyberealm
Yield: 10 servings

3 tb Unsalted Butter
1 lg Onion, chopped
2 tb Curry Powder
1 ts Chili Powder
2 1/2 c Chicken Broth
3 lb Butternut Squash, peeled,
Seeded and cubed (8 cups)
21 oz Granny Smith Apples, peeled,
Cored, and chopped (3 cups)
Salt and Pepper
1/2 c Heavy Cream
2 1/2 c Chicken Broth
1 tb Fresh Parsley, chopped, or
1 tb Fresh Cilantro, chopped

In a large heavy pot, melt butter over medium heat.
Add onions and saute until translucent, about 5
minutes. Add curry powder and chili powder. Mix well.
Cook, stirring occasionally, 5 minutes. Stir in 2 1/2
cups chicken broth, squash, apples, and salt and
pepper to taste. Bring to a boil. Reduce heat. Cover
and simmer 30-45 minutes until squash is very tender,
stirring occasionally.

Strain soup, reserving liquid. Puree vegetables in a
food processor in several batches. In same pot,
combine vegetable puree, reserved cooking liquid,
cream, and 2 1/2 cups chicken broth. Bring just to
simmering. Ladle soup into warm bowls. Garnish with
parsley.

Source: Victoria Magazine, January 1994 Typed by
Katherine Smith

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