Peanut Butter Chiffon Pie:

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
9 inch pie shell — baked
2 envelopes unflavored gelatin
1 cup cold water
2 eggs — separated
1/4 cup sugar
1/2 cup peanut butter
1 teaspoon vanilla extract
sweetened whipped cream

Prepare the prebaked pie shell; cool completely. Mix the gelatin with
1/4 cup of the water. Set aside. Beat the egg yolks. In the top of a
double boiler set over simmering water, combine the egg yolks, 1/8 cup
of the sugar, and 1/4 cup of the water. Mix well. Stir in the gelatin
mixture until completely dissolved. Cook, stirring constantly, for 5
minutes. Remove the pan from the heat and cool. Combine the peanut
butter, the remaining water, and the vanilla. Beat until smooth. Beat
in the egg mixture. Chill until slightly thickened. Beat the egg whites
until they form stiff peaks. Beat the remaining sugar into the egg
whites, a little at a time. Gently fold the egg white mixture into the
custard. Turn the filling into the pie shell. Chill until set. Serve
with sweetened whipped cream.

One 9-inch single-crust pie
VARIATION: Peanut Brittle Chiffon Pie: Follow the above recipe adding
1/2 cup of crushed peanut brittle to the custard.

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CHERRY CAKE (Beer Recipe)

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cakes Beer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 eggs
2 cups sugar
2 teaspoons vanilla
2 cups Flour — sifted
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons butter — melted
1 cup beer
1 cup maraschino cherries

Preheat oven to 375. Beat eggs until thick and lemon colored. Gradually beat in
sugar. Add vanilla. Fold sifted flour, baking powder and salt into egg mixture.
Heat beer. Add beer and melted butter at once to batter. Pour into greased
cherry-lined tube or molded pan. Bake at 375 for 30 minutes. Turn out on cake
rack to cool. Prick top of cake and drizzle with 4 tbsp of warm beer.

Arizona Highways magazine per Sandee Eveland

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Title: BAKED STUFFED EGGS
Categories: Appetizers, Side dish, Brunch
Yield: 6 servings

6 ea Egg; hard boiled
6 ea Mushroom ; chopped
1 ea Med Onion ; chopped chopped
1/2 ea Green pepper ; chopped
1 x Cayenne pepper
1 x Salt,
1 x Pepper
2 tb Butter
2 tb Flour
3/4 c Milk
1/2 c Heavy cream ;( or whipping
1 c Cheese ;grated cheddar
1 x Sauce
2 tb Butter
2 tb Flour
3/4 c Milk
1/2 ts Salt pepper; to taste
1 ds Cayenne
1/2 c Heavy cream

chop and saute mushroom, onion and bell pepper in 2
TBSP. butter. Add dash of salt and pepper. Mix with
yolks. Add enough sauce to mixture so it will hold and
not be crumbly. Brunches, I usually serve a fruit
salad, I make a very exotic salad with three dressings
to choose from…If you want the dressings let me
know, a Honey Baked Ham, smoked turkey, condiments,
and a variety of breads and muffins. People can make
sandwiches if desired. The egg recipe is as
follows:Melt butter, add flour and milk. Cook until
thick, add 1 cup grated cheese. Add chopped hard
boiled egg yolks. Halve eggs, stuff with mix, top with
sauce in pan and bake at 325 for 20 to 30 min. Can be
made ahead and baked later. Any questions please send
to my private box. Lexi in Santa Barbara FROM: LEXI
KERN (HCRM38A)

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Minted Cucumber Salad

Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :0:40
Categories : Salads Vegetables
Healthy And Hearty Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 large cucumbers
1/2 teaspoon salt
2 cups plain yogurt
2 teaspoons rice wine vinegar
1/8 teaspoon white pepper
1/2 teaspoon sugar
1/4 cup fresh mint — chopped
2 tablespoons fresh parsley — chopped

Peel, seed, and chop cucumbers. Sprinkle with salt and allow to drain
for half an hour.
Line a sieve with a coffee filter. Pour yogurt in and allow to drain
for half an hour. In a glass or pottery serving bowl, combine yogurt with
remaining ingredients. Stir in cucumber. Cover and refrigerate if not served
at once.

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Indonesian Satays No. 1937 Yields 12 Servings

1/2 lb Beef Tenderloin 1 Tbls Garlic, Pressed
1/2 lb Pork Tenderloin 1 Dash Pepper
1/2 lb Chicken Cutlet (Breast 1/4 Cup Water
Meat) 1 tsp Sugar
1/2 Cup Soy Sauce 1 Bunch Green Onions
1 Tbls Ginger Root, Grated

Cut the beef, pork and chicken into silver dollar sized medallions about 1/4″
thick.
Pound each lightly to flatten.
Insert a bamboo skewer into each medallion, keeping the medallions as flat as
possible.
Combine the soy sauce, ginger, garlic, pepper, water and sugar in a small
bowl.
Arrange the satays in the marinade with their skewers resting on the edge of
the bowl.
Cover with plastic wrap.
Refrigerate 3 hours or longer.
Wash and trim the green onions.
Make several lengthwise cuts through the green ends.
Place, green side down, in a small bowl of ice water.
Cover.
Refrigerate.
Preheat the broiler.
Arrange the satays on the broiler pan with the skewers all on one side.
Cover the skewers with foil.
Broil 3″ from the heat for 3 minutes.
Turn.
Broil until done to taste (roughly 2 minutes longer).
Remove chicken and beef satays.
Cook pork satays until well done.
Arrange on a board or platter.
Garnish with the green onions.
Serve.

Title: Pizza Hut Pizza Crust
Categories: Easy, Resort
Yield: 6 Servings

1 1/3 c Warm water
1/2 ts Salt
4 c Flour
1/3 ts Oregano
1 tb Sugar
1 pk Dry yeast
1/3 ts Garlic salt
2 tb Olive oil

Mix 1 c flour and remaining ingredients in food processor; beat 1 min. Add
flour gradually and process until dough leaves the side of the container.
Place in greased bowl, turn to grease top, and cover with plastic wrap. Let
rise in refrigerator overnight. Divide dough in thirds. Press with heel of
hand onto greased pizza pan until crust fills pan. (Unless, of course, you
are talented enough to toss it into the air.) Bake in 350F oven for 5
minutes. Freeze. When ready to make pizza, remove from freezer and quickly
cover with pizza sauce and toppings. Bake on oven rack without pan.

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UPSIDE-DOWN ORANGE BISCUITS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 AM Multigrain Biscuit Mix
— (one recipe)
2 tb Butter
1/4 c Maple syrup
3 tb Orange juice
1 t Grated rind

Combine last four ingredients; mix well. Pour about 1
1/2 tablespoons orange mixture into each well oiled
cup of a 6-cup muffin pan. Make one recipe biscuits
according to instructions on bag. Place one biscuit
in each muffin cup. Bake at 400 degrees F. about 10
minutes. Invert pan on plate. Serve warm.

Source: Arrowhead Mills “The Natural Way to Start Your
Day” tri-fold Reprinted by permission of Arrowhead
Mills, Inc. Electronic format courtesy of: Karen
Mintzias

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Title: German Cabbage Soup
Categories: Diabetic, Main dish, Vegetables, Soups/stews, Crockpot
Yield: 1 servings

2 oz Ground Beef Round 1 1/4 c Beef broth;
2 tb Onion 2 lg Cabbage leaves;
1 ds Each mustard, soy sauce, (Cut in pieces)
1 ds Each salt, pepper 1/2 md Tomato; cubed
1 tb Dry red wine; 1/2 ts Fresh parsley;

Combine ground round, onion, mustard, soy sauce, salt, and pepper; mix
thoroughly. Form into tiny meatballs. Add wine to broth; bring to
boil. Add wine to broth; bring to boil. Add meatballs to broth, one
at a time. Bring to a boil again. Cook meatballs 5 minutes; remove
to soup bowl. Add cabbage and tomatoes to broth. Simmer 5 minutes.
Pour over meatballs. Garnish with parsley.

Personally I think this is two much work for 1 1/2 cups of SOUP for
one human!!!
Food Exchange per serving: 1 MEAT EXCHANGE + 1/2 VEGETABLE EXCHANGE
CAL: 55

Source: The Complete Diatebic Cookbook by Mary Jane Finmand

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Title: BAILEY’S IRISH CREAM MOUSSE PIE
Categories: Pies, Irish, Desserts
Yield: 4 servings

3 Eggs, separated
3/4 c Bailey’s Irish Cream
1 c Walnut meats, chopped
1/8 t Salt
2 c Kool-Whip
2 T Shaved chocolate*

*Semi-sweet. — Beat egg yolks until lemon-colored. Add salt and Bailey’s.
Cook in top of double boiler until yolk mixture thickens. cool. Beat egg
whites until stiff. Combine egg/Bailey’s 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 a baked pie shell. Cover with remaining whipped topping.
Sprinkle with remaining nut meats and chocolate shavings. Freeze for 4
hours (no more than 8, though).

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Title: Citrus Ice
Categories: Diabetic, Desserts, Snacks
Yield: 5 servings

1/4 c Granulated sugar replacement 1 c Ea unsweetened orange
1 c Water Grapefruit juices
1 Env unflavored gelatin 1/4 c Lemon juice

Combine sugar replacement,water gelatin in a saucepan.Bring to a
boil, reduce heat and simmer for 5 minutes. Cool slightly and then
add in the juices. Transfer to freezer trays and freeze until mushy.
Scrape into mxing bowl and beat until just loosened. Return to
freezer tray.

Calories 41 per serving Exchange 1 fruit

source: diabetic dessert cookbook

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