Title: CHEESE SQUASH CASSEROLE
Categories: Casseroles, Vegetables
Yield: 6 servings

6 Yellow squash
1 Onion, chopped
3 tb Parsley flakes
Salt and pepper, to taste
1 c Butter cracker crumbs
1 c Cheese
1/4 c Milk or cream
1 sm Can Parmesan cheese

Cut up squash and onions. Cook in small amount of water until done;
drain and mash. Add remaining ingredients, saving some of the cheese
for top. Bake in greased dish at 350 degrees for 25 minutes.

By: Hazel Gordon Source: Shelbyville (TN) Times-Gazette
From: Heather Tucker Date: 04-22-96

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Chicken Potpies

Recipe By : BH G
Serving Size : 6 Preparation Time :0:00
Categories : Main Course–Poultry Casseroles One Dish Meals

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
pastry for double crust pie
1 package frozen peas carrots (10 oz)
1/2 cup onion — chopped
1/2 cup fresh mushrooms — chopped
1/4 cup butter or margarine
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried sage, marjoram or thyme — crushed
1/8 teaspoon pepper
2 cups chicken broth
3/4 cup milk
3 cups cooked chicken or turkey — cubed
1/4 cup snipped parsley
1/4 cup pimiento — chopped

Prepare pastry; set aside. Cook peas and carrots according to package
directions; drain. In a saucepan cook onion and mushrooms in butter or
margarine till tender. Stir in flour, salt, sage, marjoram or thyme and
pepper. Add chicken broth and milk all at once. Cook and stir till
thickened and bubbly. Stir in drained peas and carrots, chicken or turkey,
parsley, and pimiento; heat till bubbly. Pour chicken mixture into six 10
ounce round casseroles (or use a 12 X 7 1/2 X 2″ baking dish).

Roll pastry into a 15 X 10″ rectangle. Cut into six 5″ circles and place
atop the 10 ounce casseroles. (Or, roll pastry into a 13 X 9″ rectangle.
Place over the 12 X 7 1/2 X 2″ baking dish). Flute edges of pastry and cut
slits in the top for steam to excape. Bake in a 450F degree oven for 12-15
minutes or till pastry is golden brown.

Biscuit-Topped Chicken Potpies: Prepare as above, except omit pastry. Cut 1
package (6) refrigerated biscuits into quarters and arrange atop bubbly
chicken mixture in casseroles or baking dish. Bake in a 400F degree oven
about 15 minutes or till biscuits are golden.

– – – – – – – – – – – – – – – – – –

Serving Ideas : Use pastry, crumbs or biscuits to top this tasty casserole

NOTES : As far as I’m concerned, nothing makes you feel homier as chicken
potpies!

Title: Baked Oatmeal
Categories: Diabetic, Breakfast, Nuts/grains, Vegetarian
Yield: 2 nice folks

MMMMM—————-PREHEAT OVER TO 350 DEGREES———————

MMMMM—————–IN A SMALL CASSEROLE DISH———————-

MMMMM———————-IN ORDER LISTED—————————
1 1/2 c Oatmeal; 1 1/2 c Hot water;
1/4 c Milk powder; -bake 20 minutes
1 Banana; mashed

MMMMM————————-VARIATION——————————

MMMMM——————–REPLACE BANANA WITH————————-
2 tb Raisins; Sprinkle with cinnamon
1/4 c Coconut; -bake 20 minutes

Food Exchange per serving: (Baked Oatmeal) 2 STARCH/BREAD EXCHANGES +
1 MILK EXCHANGES + 1 FAT EXCHANGES + 1 FRUIT EXCHANGES; CAL: 418;
PRO: 14gm; FAT: 16gm,; CAR: 61gm;

Food Exchanges per serving: (Variation) 2 STRACH/BREADS EXCHANGES + 1
MILK EXCHANGE + 1 FRUIT EXCHANGE + 1 FAT EXCHANGE.

Source: Vegetarian Cooking for Diabetics by Patricia Mozzer

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Title: (Reduced-Sugar) Refrigerated Grape Spread
Categories: Fruits
Yield: 3 half-pints

2 tb Unflavored gelatin powder
24 fl Oz. unsweetened grape juice
2 tb Bottled lemon juice
2 tb Liquid low-calorie sweetener

Yield: 3 half-pints

Procedure: In a saucepan, soften the gelatin in the grape and lemon
juices. Bring to a full rolling boil to dissolve gelatin. Boil 1 minute
and remove from heat. Stir in sweetener. Fill jars quickly, leaving
1/4-inch headspace. Adjust lids. Do not process or freeze. Caution:
Store in refrigerator and use within 4 weeks.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Title: SPICY SICHUAN NOODLES (DAN DAN MIAN)
Categories: Oriental, Pasta
Yield: 4 servings

1/2 lb Ground pork
1 tb Dark soy sauce
1 ts Salt
1 c Peanut oil
3/4 lb Chinese thin egg noodles
-(fresh or dry)
3 tb Finely chopped garlic
2 tb Finely chopped ginger
5 tb Finely chopped scallions
2 tb Sesame paste
-=OR=- peanut butter
2 tb Dark soy sauce
2 tb Chili oil
2 ts Salt
1 c Chicken stock
1 tb Sichuan peppercorns
-(roasted and ground)

COMBINE THE PORK, SOY SAUCE and salt in a small bowl
and mix well. Heat a wok or saute pan until it is hot.
Add the oil and deep-fry the pork, stirring with a
spatula to break it into small pieces. When the pork
is crispy and dry, about 4 minutes, remove it with a
slotted spoon and drain on paper towels. Pour off the
oil, leaving 2 tablespoons in the wok. Reheat the wok
and add the garlic, ginger and scallions, and stir-fry
for 30 seconds. Then add the sesame paste, soy sauce,
chili oil, salt and chicken stock and simmer for 4
minutes. Cook the noodles in a large pot of boiling
water for 2 minutes if they are fresh or 5 minutes if
they are dried. Drain the noodles well in a colander.
Divide them into individual bowls or put in large soup
tureen. Ladle on the sauce.

—–

Title: Lemonbar Cookies
Categories: Cookies
Yield: 24 servings

MMMMM—————————CRUST——————————–
1/2 lb Butter; softened
1/2 c Powdered sugar
1 ds Salt
2 c Flour

MMMMM————————–TOPPING——————————-
4 Eggs; beaten to blend
2 c Sugar
1/2 c Flour
6 tb Lemon juice

Mix together crust ingredients and press into a 9″ x 13″ pan. Bake
at 350 degrees for 15 minutes and cool.

Combine remaining sugar and flour and add to beaten eggs and lemon
juice. Pour over crust, bake for 25 minutes at 350 degrees. Cool.
Sprinkle additional powdered sugar over top if desired. Cut into
squares.

Source: Jean Brooks (my neighbor)

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ITALIAN MINESTRONE SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables
Pasta Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1/2 ea Green pepper, diced 4 oz Chopped
spinach 1 ea Carrot, peeled and diced 2 oz
Elbow macaroni 4 Stalks Celery, diced
: 16 oz Kidney beans (1 can) 1 md Onion,
minced Salt to taste 4 tb
Butter Pepper to
taste 1 qt Chicken broth 4 tb
Grated Romano cheese 8 oz Tomato sauce (1 can)

Using a 3-quart saucepan, saute first 4 ingredients in
butter until tender.
Add chicken broth, tomato sauce and spinach. Bring to
boil. Add macaroni; return to boil. Reduce heat and
simmer 1/2 hour, stirring occasionally. Add water if
necessary. Add kidney beans and seasonings. Heat
through. Sprinkle cheese on top.

– – – – – – – – – – – – – – – – – –

HARD CANDY

Recipe By :
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c. sugar
1 c. water
3/4 c. light corn syrup
Food coloring
1/2 tsp. oil of cinnamon or
peppermint or lemon or orange or
1/4 tsp. oil of cloves
Confectioners’ sugar

Combine sugar, water and corn syrup in heavy 2 quart saucepan.
Cook, stirring constantly until sugar is dissolved; then lower heat
and cook without stirring to 300 degrees. If sugar crystals form on
sides of pan, wipe off. Remove form heat, add coloring and oil
flavoring. Set one pan of candy over a saucepan containing hot
water. As soon as the other pan is cool enough to touch, cut it
with scissors into strips 1 inch wide, then snip into pieces. Work
quickly. Drop pieces onto buttered baking sheet. If candy cools
too quickly, set over pan of hot water to soften it. When cool,
sprinkle with confectioners’ sugar. Store in airtight container.
If using sucker molds, after filling molds, tap to release air
bubbles. Twist sticks in molds to secure them.

– – – – – – – – – – – – – – – – – –

Title: CHINESE CHICKEN SALAD-WW
Categories: Chicken
Yield: 2 servings

1/2 c Pineapple chunks* (no sugar)
1 tb Vinegar; cider or rice
1 tb Soy sauce
1 1/2 ts Mustard; Dijon-style
1 ts Oil; peanut or vegetable
1/4 ts Seasoned salt
6 oz Chicken breast*
2 c Lettuce; shredded
1/4 c Onions; green-chopped
2 tb Parsley; chopped
1/4 c Green pepper
1 1/2 oz Water chestnuts; sliced
1 ea Onion; green-*
1/2 ts Sesame seed, toasted

In medium glass (not aluminum) bowl combine pineapple juice*
(reserved from can) vinegar, soy sauce, mustard, oil, and seasoned
salt. Add chicken* which has been skinned, boned, cooked and cut into
thin strips, and toss to coat. Cover with plastic wrap and
refrigerate for 1 hour. Toss mixture occasionally. In another bowl
combine lettuce, sliced green onions, and parsley and toss to
comvine. Cover with plastic wrap and refrigerate until ready to use.
To serve, line serving platter with lettuce mixture. Spoon chicken
mixture onto lettuce mixture and top chicken with pineapple chunks,
bell pepper, and water chestnuts; garnish with green onion* (trimmed
and cut lengthwize into 4 strips) and sprinkle with sesame seed. 245
calories/serving.

MMMMM

Spanish Noodles

Recipe By : Better Homes Gardens, Ground Meat Cookbook
Serving Size : 6 Preparation Time :0:10
Categories : Ground Chicken Breast Pasta, Rice, Couscous

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 tsp olive oil
1/2 c onions — chopped
1/2 c bell peppers — chopped
1 lb ground chicken breast, skinless — cooked
28 ozs crushed tomatoes
1/4 c chili sauce
1 tsp salt
1/2 tsp black pepper
3 c No Yolks® egg noodle substitute

In a skillet, heat oil over medium heat. Add onions, bell peppers, and
chicken. Cook until chicken is no longer pink and vegetables are tender.
Stir in crushed tomatoes, chili sauce, salt, black pepper, and egg noodle
substitute. Cook, covered, over low heat for 30 minutes or until noodles
are done.

– – – – – – – – – – – – – – – – – –

Per serving: 207 Calories; 1g Fat (4% calories from fat); 22g Protein; 26g
Carbohydrate; 24mg Cholesterol; 953mg Sodium

—
Anita A. Matejka

Texas, USA