Title: Cauliflower Piquante
Categories: Diabetic, Vegetables
Yield: 6 servings

4 c Fresh cauliflower pieces; 1/2 ts Dry dill;
1/3 c Vegetable oil; Pinch ground white pepper;
2 tb Cider vinegar;

Steam the cauliflower until crisp-tender. Combine with the remaining
ingredients in a bowl. Stir to coat. Let stand at room temperature
before serving. If made in advance, refrigerate after marinating for
1 hour.

1/6 recipe – 125 calories, 1 vegetable, 2 fat exchanges 4 grams
carbohydrate, 2 grams protein, 12 grams fat 9 mg sodium, 197 mg
potassium, 0 cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
Shared but not tested by Elizabeth Rodier, Nov 93

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Creamy Broccoli Soup (Lane)

Recipe By : Charlotte Balcomb Lane (Aug 1996)
Serving Size : 6 Preparation Time :1:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds broccoli — with stems
2 teaspoons olive oil
1 medium yellow onion — chopped
3 cloves garlic — pressed
1 tablespoon flour
8 cups water
1 large baking potato, peeled and chopped
1 3/4 teaspoons salt
1/2 teaspoon dried thyme
1/4 teaspoon white pepper
1 can evaporated skim milk — 12 oz
1 tablespoon lemon juice

CHOPPED MEASURES: 1-1/2 cup onion; 1-3/4 cup potato

PREPARE the broccoli by cutting off and reserving the dark
green florets. With a small, sharp knife, peel the stems
lengthwise to reach the tender, nonfibrous part inside.
Discard the peelings and coarsely chop the tender parts
of the stems. Set aside stems and florets.

In a large kettle, heat olive oil over medium-low heat.
Add onion and saute for 3 to 4 minutes or until soft. Add
garlic and saute 1 minute longer. Stir in the flour until
it coats the onion mixture and cook for 1 minute, stirring
constantly. Add the water and bring to a boil over low heat.
Add the potato, broccoli, salt, thyme and white pepper and
simmer covered for 35 minutes.

Add the evaporated skim milk and lemon juice and simmer
uncovered for 15 minutes longer. Strain broth and the
vegetables. Puree the vegetables in a food processor or
blender; (or use a hand-held immersion blender). Recombine
the pureed vegetables and the broth and stir well.
Makes 9-1/2 cups.

—–
[release: Knight-Ridder/Tribune News Service; run:
Riverside Press-Enterpise 22 Aug 96]
– – – – – – – – – – – – – – – – – –

NOTES : “Creamy comes from the evaporated skim milk, potato,
and vegetable puree.”–Charlotte. “Do not bring the soup to
a boil again after adding the lemon juice or it will curdle.”–PatH

Hotel del Coronado’s Cream of Broccoli Soup
(revamped by Cook It Light)

Peche Alla Piemontese

Recipe By : Cooking Live Show #CL8903
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ripe peaches
1/3 cup sugar
8 italian macaroons — crushed (see
— recipe below)
1 egg yolk
4 tablespoons butter
heavy cream — optional

Preheat the oven to 350 degrees.

Rinse, halve and stone the peaches. Puree 2 of the peaches in a food
processor. Place the puree in a bowl add the sugar, crushed macaroons
and the egg yolk. Cover each peach halve with this filling and place
the peach halves in a buttered baking dish. Sprinkle the remaining
butter over the peaches and bake for about 45 minutes. Serve hot or
cold, with or without heavy cream.

– – – – – – – – – – – – – – – – – –

Wonderslim “Homemade” Version

Recipe By : BRRB11A@prodigy.com (MRS ROSE L GEIGER)
Serving Size : 30 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient — Preparation Method
– ——– ———— ——————————–
3 C Water
12 Oz Prunes
3 Tbsp Lecithin — unbleached
1/4 Tsp Citric Acid

Here’s my “Homemade” version of WONDERSLIM…I think it works MUCH
better than plain applesauce for a fat substitute. I use it in our
whole grain breads, waffles, pancakes, muffins, and cookies.

1. Cover prunes with water and bring to a boil. Cool.
2. Blend prunes, water, lecithin, and citric acid in blender ’til
smooth. 3. Pour in clean quart jar and refrigerate. Should keep up
to 30 days.

Can be frozen.

Use as a fat and egg substitute for cooking, baking and salad
dressings. According to the directions on the jar of the commercial
Wonderslim, 1/4 C of WonderSlim replaces 1/2 C of butter, oil or
margarine. Personally, I use whatever seems to make my recipe look
and/or “feel” right

– – – – – – – – – – – – – – – – – –

CHEESELESS CHEESECAKE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes Cheesecakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Eggs — separated
1 teaspoon Lemon peel
1 1/2 cup Sweetened condensed milk
1/3 cup Lemon juice
1/2 teaspoon Nutmeg
2/3 cup Zweiback crumbs
1 teaspoon Vanilla
2 tablespoon Butter — melted

Beat egg yolks and combine with condensed milk. Add lemon rind, juice, vanilla
and nutmeg. Blend well.

Fold in stiffly beaten egg whites. Set aside. Combine melted butter and
zweiback crumbs. Sprinkle butter 8-inch square or 9-inch round cake pan with
half the crumbs. Pour in reserved filling mixture and sprinkle with remaining
crumbs. Bake at 325 F ofr 30 minutes.

Turn off heat;let cool for one hour in oven with door closed. Makes 8
servings.

– – – – – – – – – – – – – – – – – –

Title: Kale Sandwich
Categories: Vegetarian, Vegan, Mcdougall, Sandwiches
Yield: 1 servings

3 lg Whole kale leaves, washed
-and trimmed
Dash lemon juice
Dash garlic powder
2 tb Dijon or spicy brown mustard
1 Whole wheat pita bread

Steam the kale for 2 minutes and drain off any liquid. Do not chop–keep
the leaves in large pieces. Sprinkle with lemon juice and garlic powder and
chill. When ready to serve, cut the pita bread in half, spread each pocket
with mustard, and then stuff with the cold seasoned kale.

From _The McDougall Program: 12 Days to Dynamic Health_ by John McDougall

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

Title: Joan’s Chutney
Categories: Diabetic, Fruits, Sauces
Yield: 1 1/2 pints

3/4 c White rasins; -2 cups sugar
1/4 c Bell peppers; 1/2 ts Ginger;
-chopped fine 1/4 ts Allspice;
1 c White vinegar; 1/4 ts Cloves;
4 Pears; cored,pared, chopped 1/4 ts Salt;
Non-nutritive equivalent to

Combine all ingredients in large pan; bring to boil. Reduce heat to
medium, cook unitl pears are tender and mixture is slighty thick
(about an hour). Spoon into three clear 1/2 pint jares and seal
inmediately.

Food Exchange per serving: 1 FRUIT EXCHANGE CAL: 45 PER SERVING

Source: Recipes of Diabetics by Billi Little (1985 version)

MMMMM

Title: GREEK PORK PITA POCKETS
Categories: Sandwiches
Yield: 4 servings

1 lb Boneless pork loin
4 tb Olive oil
4 tb Lemon juice
1 tb Prepared mustard
2 Minced garlic cloves
1 ts Dried oregano
1 c Plain yogurt
1 Chopped peeled cucumber
1/2 ts Crushed garlic
1/2 ts Dill weed
4 Pita pockets

1. Cut pork loin into thin strips. Combine olive oil, lemon juice,
mustard, garlic, and oregano.
2. Pour over pork. Refrigerate 1-8 hours. Stir together yogurt,
cucumber, garlic and dill weed. Cover and refrigerate.
3. Remove pork from marinade. Stir-fry in non-stick pan over medium
heat for 2-3 minutes. Halve two pita loaves and open to form a
pocket.
4. Fill with pork. Top with cucumber mixture. Garnish with chopped red
onion.

MMMMM

Title: BASIL CARROTS
Categories: Diabetic, Vegetables, Side dish
Yield: 6 sweet ones

6 md Carrots;
1 tb Butter; melted
-=OR=-
1 tb Margarine; melted
1/4 ts Salt;
1/4 ts Basil leaves; crushed

Slice carrots. Simmer, covered, in salted water until
tender, about 10 to 15 minutes; drain. Combine remain
ingredients, toss with carrots. Food Exchanges per
serving: 1 VEGETABLE EXCHANGES

Source: Better Homes and Gardens Calorie Counter’s
Cookbook by WHOM Brought to you and yours via Nancy

—–

Title: KUNG PAO CHICKEN
Categories: Poultry
Yield: 8 servings

1 ea Chicken Breast
2 ts Dry Sherry
1 tb Vegetable Oil
3 tb Soy Sauce
2 tb Red Rice Vinegar
1/2 ts Cornstarch Paste
8 ea Water Chestnuts, in 1/4s
2 ea Green Onions (white part)
1/4 ts Sesame Oil
1/4 c Roasted Peanuts
2 ts Soy Sauce
1 ts Cornstarch
1 x Vegetable Oil for blanching
1 tb Dry Sherry
1 ts Sugar
10 ea Dried Chili Pods
1/4 c Bamboo Shoots, diced
1 ea Garlic Clove, minced
1 ts Hot Chili Oil

=*=——————————-MARINADE————-
~——————
=*=——————————SEASONINGS————
~——————
=*=——————————VEGETABLES————
~—————— Bone chicken, remove skin and cut
meat into 3/4 inch cubes. Combine with marinade
ingredients in the order listed. Set aside. To
oil-blanch, set wok over high heat for about 1 minute.
Add 2 cups oil and heat to 300 degrees. Add chicken,
stirring to separate pieces. Remove and drain. Combine
seasonings thoroughly and set aside. To stir-fry,
remove all but 2 tablespoons oil from wok. Reheat,
swirling pan to coat sides. Add chili pods, breaking
only one in half. Stir for about 45 seconds or until
browned (but not burned). Return chicken and cook for
1 – 2 minutes until browned. Add vegetables,
stir-frying for 1 minutes. Add seasonings, mixing
thoroughly, and cook until thickened. Sprinkle with
sesame and hot chili oils and finally with roasted
peanuts to serve. You can also try this with squid.
Posted by James Lor.
Courtesy of Shareware RECIPE CLIPPER 1.1

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