Title: PRATIE CAKES
Categories: Diabetic, Vegetables, Side dish
Yield: 7 servings

2 c Potatoes; mashed (fresh or
-prefared from flakes)
1/2 c All-purpose flour; unsifted
(reserve some 1 tb to flour-
Ing board)
1/4 ts Salt
2 tb Onion; finely chopped
2 tb Margarine;

Turn mashed potatoes into a large bowl. Add flour,
salt, and onion. Mix thoroughly with hands and fingers
until completely mixed and smooth. Pat on a lightly
floured board until 1/2 inch thick. Cut with a 3-inch
cookie cutter. Place on a cookie sheet, cover lightly
with waxed paper, and chill in refrigerator until just
before cooking. To cook, use 1 tablespoon margarine at
a time. Melt margarine in a large frying pan or
stovetop griddle. Fry cakes over moderately hot heat,
turning to brown on both sides. Serve immediately.
Food exchange per serving: 1 STARCH EXCHANGE + 1 FAT
EXCHANGE CHO: 15g; PRO: 2g; FAT: 5g; CAL: 110
Low-sodium diets: Omit salt from original mashed
potatoe mixture and from recipe.

Certain Irish folk refer to potato cakes as “praties”.
They are great! Mix and shape ahead, then chill them
before cooking.

Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O’Brion and her
Meal Master

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Title: Squash-Stuffed Crepes With Orange
Categories: Vegan
Yield: 9 servings

1 c Butternut squash; cubed —
Steamed
20 Minutes
1 c Acorn squash; cubed —
Steamed
20 Minutes
1 c Spaghetti squash; peeled —
Cubed,
Steamed 20 mi
1/2 c Raisins — soaked in 1 1/2
Warm water for 20 — minuts,
Drained
1/2 c Maple syrup
1 tb Fresh parsley — chopped
3 tb Toasted sesame oil
1/4 c Orange juice
9 Crepes
3 tb Almonds — chopped

Combine the squashes, raisins, honey, and parsley in a
medium-size mixing bowl and toss well. In a sm mixing
bowl, combine the sesame oil and orange juice, mixing
well. Divide the squash mixture between the crepes,
roll up and drizzle the orangeglaze over them Sprinkle
with the chopped almonds and serve Note: The spaghetti
squash must be removed from the skin by gently 1 scoop
ing it out with a spoon. It will separate into
spaghettilike strands. Recipe By
: Amount Measure Ingredient —

From: owner-Mm-Recipes@idiscover.Net O

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Title: DOUBLE CELERY TURKEY SALAD
Categories: Salads, Turkey
Yield: 6 Servings

1 1/4 lb Celery root
8 Celery stalks
4 c Diced cooked turkey, chilled
4 tb Light sour cream
4 tb Mayonnaise
2 ts Dijon mustard
3 tb Champagne vinegar
1 ts Salt
1 ts Freshly ground black pepper
8 tb Pine nuts
1/2 c Dried cherries, halved

Using a sharp knife, peel the skin from the celery root. Grate the
celery root on the large holes of a hand-held grater (you should have
about 1 cup).

Trim and mince the celery stalks.

Combine the 2 celeries in a bowl. Add the diced turkey, sour cream,
mayonnaise, mustard, vinegar, salt and pepper. Mix well.

Fold in the pine nuts and dried cherries.

Serves 6 to 8.

The San Francisco Chronicle, November 15, 1995

MMMMM

Title: Halloween: Thumbprint Cookies
Categories: Halloween
Yield: 48 Servings

1 c Butter or margarine; soften
1 1/2 c Sugar
2 Eggs
1/4 c Milk
2 ts Vanilla
2/3 c Cocoa
2 c Flour
1/2 ts Salt

—————————ORANGE GREEN FILLING—————————
1 c Powdered sugar
2 tb Butter or margarine; soften
4 ts Milk
1/2 ts Vanilla
1/2 ts Grated orange peel

In a large bowl, beat butter, sugar, eggs, milk and vanilla until well
blended. Stir together flour, cocoa and salt; add to butter mix, mixing
until well blended. Refrigerate dough 1-2 hours or until firm enough to
handle. Heat oven to 350~. Lightly grease cookie sheets. Shape dough into
1″ balls. Place on cookie sheets. Press thumb gently in center of each
cookies. (You may need to coat finger with sugar for indentation to
remain). Bake for 10-12 minutes or until set. Cool slightly; remove from
cookie sheets to wire rack. Cool completely. Spoon about 1/4 tsp orange
filling in each thumbprint. Decorate with green filling to look like stem
of a pumpkin.

ORANGE AND GREEN FILLING: In a small bowl, combine powdered sugar,
softened butter, milk and vanilla. Beat on high until smooth. Remove scant
2 TB of filling. Tint this with green food color; set aside. Add freshly
grated orange peel to remaining icing and use red and yellow food coloring
to make orange.

GHOST COOKIES: Make icing and omit food coloring and orange peel. Decorate
cookies to look like ghosts.

Entered for you by: Bill Webster

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Cheese-Bacon Soup

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 sl Bacon — cooked and
Crumbled
1/2 c Celery — chopped
1/2 c Carrot — chopped
1/2 c Onion — chopped
1/2 c Green pepper — chopped
1/3 c Flour
1/2 ts Salt
1/4 ts Pepper
2 c Half and half
1 c Milk
1 cn Clear chicken broth-14.5oz
2 c Sharp cheddar cheese —
Shredded

Remove bacon from drippings. Add vegetables to bacon
drippings and cook until tender. Blend in flour, salt
and pepper; stir well. Gradually stir in
half-and-half, milk and chicken broth. Cover and cook
until thickened and bubbly, stirring occasionally.
Add cheese, stirring antil melted. Top each serving
with bacon.

Recipe By :

– – – – – – – – – – – – – – – – – –

Title: STIR-FRIED CUCUMBER WITH PORK
Categories: Chinese, Pork
Yield: 6 servings

1/4 lb Pork butt, boned
1 lg Cucumber (or zucchini,
-Chinese white radish
Or turnip)
1 Clove garlic, minced
2 tb Peanut oil
1/4 ts Salt
1 tb Thin soy sauce
1 tb Sherry
1 pn Sugar
1/2 c Chicken stock
Cornstarch paste

Don’t add other vegetables to this dish. Keep it
simple. Just be artful in cutting vegetables.

Preparation: Slice pork butt across grain, then into
strips 1/4″ thick by 2″ long. Marinate with soy
sauce, sherry sugar for 15 minutes. Peel cucumber;
slice in half the long way remove seeds; slice in
strips to match pork; marinate in salt water for 15
minutes.

Stir-frying: Heat wok until very hot; add 1/2 of oil.
Drain pork; reserve liquid. When oil just begins to
smoke, add pork stir-fry rapidly for about 1 minute
until shrivelled. Remove pork from wok; wash wok.

Reheat wok until very hot; add remaining oil. Drain
cucumber. When oil just begins to smoke, add cucumber
and stir-fry rapidly until heated through – about 30
seconds. Add pork garlic; stir briefly; add stock.
Bring stock to boil; then stir in enough cornstarch
paste to make a light gravy. Bring sauce to boil.
Serve.

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Title: Tropical Fruit Brunch Parfait
Categories: Parfaits, Brunches, Non-fat
Yield: 4 servings

1 cn DOLE Tropical Fruit Salad
-(15 1/4 oz)
1 c Nonfat cottage cheese
1 pk Nonfat sugar free peach
-yogurt
1/4 c DOLE Raisins
1/2 c Nonfat plain granola

DRAIN tropical fruit salad. COMBINE cottage cheese, yogurt and
raisins. LAYER in 4 glasses: cottage cheese mixture, fruit salad and
granola.

Prep time: 10 minutes.

MMMMM

Title: Baking Powder Biscuits
Categories: Breads
Yield: 15 servings

2 c All-purpose flour
1 tb Baking powder
1 ts Salt
1/3 c Vegetable shortening
1 c Whole milk

Recipe by: BAKERS’ DOZEN (MARION CUNNINGHAM) SHOW Preheat the oven to 450.
Grease on 8-inch square baking pan or small baking sheet. Put the flour,
baking powder and salt into a large mixing bowl. Add the vegetable
shortening and toss it to coat with the flour. Break the chunk into 5 or 6
smaller chunks and start rubbing the flour and shortening together with
your fingers and letting the mixture fall back into the bowl. This does not
take long; when the mixture looks like irregular lumps you have mixed
enough. Add the milk all at once and stir to moisten all the flour and
shortening. Dust a surface with flour, turn the dough onto the surface and
knead the dough ten times. Pat the dough into a circle about 1/2 to 3/4 of
an inch thick. Cut the biscuits with a two-inch cookie cutter and place on
the prepared pan with a little space between the biscuits. Bake 15-18
minutes or until the tops are lightly browned. Serve hot with butter and
honey.

Yield: 15 biscuits

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VEGETABLE CUTLETS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Minced red or yellow pepper
Or a mixture of both
2 tb Olive oil
1 1/2 c Grated carrots (4 carrots)
1/2 lb Raw spinach, cleaned and
Chopped.(2 cups tightly
Packed. REMOVE STEMS
1 lb Potatoes (3 med.) boiled
Mashed. (2 cups)
6 tb Grated raw onion (1 lrg.)
3 Eggs, lightly beaten
1 1/2 ts Salt
Freshly ground black pepper
1 c Matzoh meal
Vegetable oil to fry.

Saute the peppers in the olive oil until soft . Add
ALL the remaining ingredients EXCEPT the vegetable
oil. Let mixture stand for 30 mins. or overnight.
Bring to room temperature when ready to cook. Use 1/4
cup of mixture for each patty. Drain on paper towels.
OR These can also be baked. Place on lightly greased
baking sheet and put in preheated 350 degree oven for
about 10 mins. Turn the patties and bake for another 7
to 10 minutes. Makes about 40 patties.
Submitted By SALLI SCHWARTZ
<102003.3307@COMPUSERVE.COM> On THU, 6 JUL 1995
021423 GMT

– – – – – – – – – – – – – – – – – –

Title: HOTTED HONEY RUB
Categories: Marinades, Bar-b-q
Yield: 1 servings

——————-FOR POULTRY AND PORK——————-
1/4 c Prepared horseradish
1 ts Hungarian hot paprika
2 ts Soy sauce
2 ts Honey

Combine all ingredients in a bowl. Mash until smooth.
Makes about 1/3 cup.

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