1 cup oleo
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
1 tsp soda
2 tsp cream of tarter
1/2 tsp salt
Mix oleo, sugar, eggs, and vanilla. Add flour mixture
and chill for 1 -2 hours. Roll in balls. Roll in
3 TBsp sugar and 1 1/2 tsp cinnamon. Bake 6 minutes
on ungreased cookie sheet.

Title: Cock-A-Leekie (Chicken and Leek Soup)
Categories: Appetizers, Soups/stews, Poultry
Yield: 7 servings

2 1/2 lb Frying chicken cut up 4 c Water
1 ea Medium carrot, sliced 1 ea Medium stalk celery, sliced
1/2 c Barley 2 ts Chicken bouillon
2 ts Salt 1/4 ts Pepper
1 ea Bay leaf 1 1/2 c Sliced leeks, with topps

Heat all ingredients except leeks to boiling in Dutch oven. Reduce heat.
Cover and simmer 30 minutes. Add leeks. Heat to boiling; reduce heat.
Cover and simmer until thickest pieces of chicken are done, about 15
minutes. Remove chicken from broth and cool slightly. Remove chicken from
bones and skin; cut chicken into 1 inch pieces. Skim fat from both. Remove
bay leaf. Add chicken to broth. Heat until hot, about 5 minutes.

—–

CRACKLING CORNBREAD MUFFINS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Cornmeal
1/2 c All-purpose flour
1 tb Baking powder
2 ts Salt
1 Egg, beaten
2 c Milk
1 c Cracklings

Combine ingredients. Heat two greased muffin pans in
a 400 degree oven for 3 minutes or until very hot.
Pour batter into hot muffin pans, filling 2/3 full.
Bake at 350 degrees for 30 minutes or until golden
brown.

– – – – – – – – – – – – – – – – – –

ORANGE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Diabetic Quickbreads
Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1 tb Orange peel, grated
1 Eggs
3/4 c Orange juice
1/4 c Butter
1 tb Milk
1 t Vanilla

Preheat oven to 400. Grease 12 muffin cups or line with paper
liners; set aside. Combine dry ingredients (including orange peel)
in medium bowl. Combine and add egg, orange juice, melted butter,
milk, and vanilla; mix just until dry ingredients are moistened.
Spoon batter into prepared cups, filling each cup 1/2 full. Bake
18-20 minutes, until golden brown. Let cool in pan on wire rack 5
minutes. Remove from pan. Serve warm or at room temperature.

Nutrition information per muffin: 127 calories, 3 gm protein, 18 gm
carbohydrate, 5 gm fat, 28 mg cholesterol, 196 mg sodium, 1 diabetic
starch/bread exchange, 1 diabetic fat exchange

Source: “Sugar-Free Desserts,” the December 1992 issue of _Favorite
All-Time Recipes_ magazine From the recipe files of Sylvia Steiger,
GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at
net/node 004/005

– – – – – – – – – – – – – – – – – –

Scandinavian Cucumbers

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Diary sour cream
2 tablespoons Parsley — snipped
2 tablespoons Tarragon vinegar
1 tablespoon Sugar
1 tablespoon Chives — snipped
3 small Unpeeled cucumbers — thinly
(3 cups)

Stir together sour cream, parsley, vinegar, sugar, and chives. Gently fold in
cucumbers. Cover and chill.

– – – – – – – – – – – – – – – – – –

Title: SPRING MIX SALAD WITH SHRIMP AND FENNEL
Categories: Salads, Fish, Seafood
Yield: 10 servings

1/3 c Sherry wine vinegar
1/2 ts Salt
1/4 ts Freshly ground black pepper
1/3 c Extra virgin olive oil*
1 ts Extra virgin olive oil*
2/3 c Chicken or vegetable broth
4 Shallots; finely chopped
1 lb Shrimp; shelled, deveined,
— split lengthwise
2 Fennel bulbs; trimmed,
— thinly sliced, blanched
1 Lemon; juiced
10 c Spring greens mix

*Whole Foods (or other high quality) olive oil is recommended.

Mix together 1/3 cup vinegar, 1/2 the salt and pepper. Add 1/3 cup olive
oil, broth and shallots. Mix vigorously. Set aside. Season shrimp with
remaining salt and pepper. In a large skillet over medium heat, heat 1
tsp olive oil until very hot. Add shrimp and sauté stirring constantly
until cooked through (2-3 minutes). Transfer shrimp to a bowl and toss
with 1/2 the dressing. Toss fennel with lemon juice in a large bowl.
Combine with spring salad mix and remaining dressing. Toss in the shrimp
marinade. Serve immediately.

Nutritional information per serving (10): 164 calories, 11g protein, 11g
fat (1.5 saturated), 6g carbohydrates, 88mg cholesterol, 907mg sodium
Exchanges: 1 1/2 lean meat, 1 vegetable, 1 fat

Copyright Whole Foods Market, 1995, wfm@wholefoods.com
(http://www.wholefoods.com/wf.html)
Reprinted with permission from Whole Foods Market

—–

Title: Chunky Peanut Soup
Categories: Soups
Yield: 8 servings

2 tb Unsalted butter
1 md Onion, peeled and diced
2 md Carrots, peeled and diced
8 c Chicken stock
1 c Unsalted crunchy peanut
-butter
1 sm Tomato, quartered
4 sm Potatoes, peeled and cubed
1 sm Green pepper, roasted,
-cored, seeded, peeled, and
-diced
3 tb Minced fresh parsley
1 lg Zucchini, trimmed and diced
1 c Button mushrooms, stems
-drimmed, caps diced
1 lb Firm white fish such as
-halibut or snapper, bones
-removed,
Cut into bite-sized pieces
1 c Fresh peas
3 tb Freshly squeezed lemon juice

Info: from Farm House Cookbook, Susam Herrmann Loomis, 1991

Sidedish: Serve with freshly baked bread. Wine: Chardonnay such as
Raymond California Select 1989

Makes 8 to 10 servings.

salt cayenne pepper

1. Melt the butter in a large stockpot over medium heat. When it is
hot, add the onion and carrots and cook, stirring constantly, until
the onion begins to turn translucent, about 5 minutes.

2. Meanwhile, mix 1 cup of the stock with the peanut butter in a
medium-sized bowl until smooth.

3. Add the remaining 7 cups chicken stock to the vegetables. Stir,
and add the tomato, potatoes, roasted pepper, and 2 Tablespoons of
the parsley. Pour in the peanut butter mixture, and stir. Cover and
bring almost to a boil. Simmer, partially covered, until the
potatoes are cooked through, about 15 minutes. Then add the zucchini
and the mushrooms, stir, and continue cooking until the zucchini is
tender but still has texture, about 10 minutes. Stir in the fish and
the peas, and cook until the fish is opaque and the peas are still
bright green, 5 to 7 minutes. Add the lemon juice, stir, and season
to taste with salt and cayenne pepper.

4. Ladle the peanut soup into warmed soup bowls, garnish with the
remaining 1 Tablespoon parsley, and serve immediately.

MMMMM

CABBAGE TOFU OVER RICE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Rice
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–TOFU MARINADE—–
24 oz Pressed tofu
1 tb Vegetable oil
2 1/2 tb Tamari
1 tb Worcestershire sauce
1/2 ts Ground allspice
—–CABBAGE—–
1 md Onion, chopped
2 tb Vegetable oil
4 c Shredded cabbage
—–SAUCE—–
2 tb Tomato paste
1 tb Vinegar
1 t Dill
1 t Salt
1/2 ts Sweet Hungarian paprika
Black pepper
1/4 c Water
—–TOPPING—–
1 tb Currants
Cooked rice, barley or
— mashed potatoes
1 ea Dill pickle, minced

Bake the tofu in its marinade in a 375F for about 35
minutes, turning the cubes 2 or 3 times during the
baking. Saute the onion in the oil till translucent.
Add cabbage, stirring occasionally, for about 5
minutes. Combine sauce ingredients pour over
cabbage. Add currants stir to coat cabbage evenly
with the sauce. Remove from the heat. Cover the
skillet bake in a 375F oven for 30 minutes. Serve
cabbage over rice, barley or mashed potatoes. Top
with minced pickle baked tofu.

– – – – – – – – – – – – – – – – – –

Title: Kiffels
Categories: Cookies
Yield: 110 servings

5 c Flour
1 lb Butter
6 Egg yolks
2 Yeast
1 c Sour cream
1 ts Vanilla; or *note
1 Walnut filling for kiffels

Recipe by: Margaret Groman
Cut in flour and butter until pea size. Add remaining ingredients. Dough
may seem soft, but it must be chilled overnight before rolling out.

Divide dough into six balls or individual small balls.

Margaret’s notes: I make approximately 110-120 balls. Roll out in
granulated sugar (and some flour). Put nut filling, or apricot, or prune
filling, and roll up. Bake in 325 degree oven until golden brown.

—–

Title: Apricot Dressing for Turkey
Categories: Diabetic, Dressings
Yield: 12 servings

1 c Dried apricots, snipped 1/4 c Chopped walnuts or
pine nuts
1 1/2 c Water or chicken stock 12 sl Bread, dry, cut small cubes
1 c Chopped celery

Bring the apricots and water (or chicken or turkey stock) just to a
boil in a saucepan. Let stand for 10 minutes. Add the celery, nuts
and bread. Toss lightly to moisten the bread and blend the
ingredients. Spoon into an oiled baking dish with a cover.

Bake in 350 F oven for about 40 minutes. Remove the cover the last 10
minutes of baking to brown the top of the dressing.

1/12 recipe – 118 calories, 1 bread, 1/2 fat, 1/2 fruit exchange 22
grams carbohydrate, 4 grams protein, 3 grams fat 127 mg sodium, 215
mg potassium, 0 cholesterol

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

MMMMM