Title: Corn Pudding
Categories: Diabetic, Side dishes
Yield: 6 servings

16 oz Can of corn; 1 ts Sugar replacement;
1 Egg; 3/4 c Milk;
1 ts Pimiento; Chopped Salt to taste;
1 ts Green pepper; Fresh ground pepper;
1 ts Margarine; Vegetable cooking spray;

Combine all ingredients, except vegetable cooking spray. Pour into
baking dish coated with vegetable cooking spray. Bake at 325F for 35
to 40 minutes, or until firm.
Food Exchange per serving: 1 STRACH/BREAD EXCHANGE + 1 FAT EXCHANGE
CAL: 55

Source: The Complete Diabetic Cookbook by Mary Jane Finsand

MMMMM

WALDORF SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Diced apples
1 c Chopped nuts
1 c Diced celery
Mayonnaise dressing
Few grains salt

Combine apples, celery, nuts, and salt. Moisten with
mayonnaise. Mix lightly with 2 forks. Serve on crisp
lettuce. 6 servings.

The Household Searchlight

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SPLIT PEA AND HAM SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Ham Soups
Legumes Restaurants

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–MICKEY’S GOURMET
CKBK——————-
1 lb Dried green split peas
5 c Chicken broth
5 c Water
1 Meaty ham bone OR 2 smoked
-ham hocks
2 Ribs celery, diced
3 tb Parsley, chpd
1/2 ts Tarragon leaves
1 c Carrots, diced
1 c Onion, diced
1 Leek, white only, sliced
2 tb Dry sherry
1/2 ts Pepper

Garden Gallery, The Disney Inn Soak and rinse peas 20
mins. In 6 qt pot, combine water, broth and peas;
bring to boil. Add ham bone, carrots, celery, leek,
tarragon and 1T parsley. Reduce heat to med low;
simmer, partially covered, stirring occasionally, 1
hr. Remove from heat. Remove meat from bone; shred.
Remove excess fat and return meat to pot. Add sherry,
pepper and remaining 2T parsley. Heat.

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In-A-Hurry-Curry Soup

Recipe By : Quick Cooking Magazine, March/April ’98 p. 11
Serving Size : 5 Preparation Time :0:00
Categories : Casseroles Chicken
Main Dishes Quick Cooking Magazine
Soups, Broths Chowders Bobbie Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup chopped onion
3/4 teaspoon curry powder
2 tablespoons butter or margarine
2 chicken bouillon cubes
1 cup hot water
14 1/2 ounce can diced tomatoes — undrained
10 3/4 ounce can cream of celery soup — undiluted
1 cup half and half
5 ounce can white chicken — drained

In a 3 quart saucepan, saute onion and curry powder in butter until onion
is tender. Dissolve bouillon in water; add to the saucepan. Stir in
remaining ingredients; heat through.
Yield: about 5 servings.
Submitted by Denise Elder of Hanover, Ontario, who says that this delicious
so is very speedy, just open a few cans.!
Quick Cooking Magazine, March/April ’98 p. 11
MC formatting by bobbi744@acd.net ICQ#2099532

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Bread Machine Cinnamon and Raisin Bagels – Regular Size Bat

Recipe By : More Electric Bread
Serving Size : 5 Preparation Time :0:00
Categories : Abm Breakfast
Electric Bread Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup raisins — pre-soaked ***
2 teaspoons cinnamon
2 teaspoons sugar
3/4 cup water — lukewarm
2 cups white bread flour
3 tablespoons brown sugar
3/4 teaspoon salt
2 1/4 teaspoons active dry yeast

*** Soak the raisins in warm water for 10 minutes. Drain and pat dry. Toss wi
th cinnamon and sugar, then place in the machine with the rest of the ingredien
ts.

1. Insert ingredients in bread machine according to manufacturer’s instruction
s. Remove the dough from the machine after the first knead – approximately 20
to 30 minutes.

2. Place dough on a floured surface. Divide into 5 parts. Form balls, gently
press thumb through center of ball and slowly stretch into bagel shape.

3. While bagels rise, bring three quarts of water and one tablespoon of sugar
to a rapid boil in a large saucepan. Drop test dough (see hints below).

4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on
each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg
and sprinkle with sesame or poppy seeds, if desired.

5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden – appro
ximately 15 minutes.

** Bagel Success Hints

** When forming the bagels, set aside two 1/4″ balls of dough. When the bagels
have doubled in size, drop the test dough into boiling water. The dough shoul
d pop to the top right away. When this happens, it is time to boil the bagels.

** A quick spray of non-stick vegetable coating on the top of the bagel may be
substituted for the egg wash.

** To make bagel sticks, cut bagel before rising and lay out in a straight line
. Roll sticks in a combination of sesame and poppy seeds with a pinch of garl
ic powder. Let sticks rise, boil, and bake as described in the above direction
s.

** To make bagel chips, slice leftover bagels horizontally into thin slices. B
ruish with butter or margarine on one side. Lay (butter side up) on an ungreas
ed cookie sheet and bake at 325 for 12-15 minutes until golden brown and crisp.

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Title: Deviled Smelt
Categories: Appetizers
Yield: 4 servings

12 oz Smelt, thawed if frozen
1/4 c All-purpose flour
1/4 ts Salt
1 ts Dry mustard
1/4 ts Cayenne pepper
1/2 ts Paprika
1 Finely grated lemon peel
Vegetable oil for frying
2 tb Chopped fresh parsley
Lemon wedges
Lemon peel strips (opt)
Fresh dill sprig (opt)

Rinse smelt under cold running water. Pat dry on paper towels.

In a plastic bag, combine flour, salt, mustard, cayenne pepper,
paprika and lemon peel. Add smelt and shake well until fish are
evenly coated. Half fill a deep-fat fryer or saucepan with oil; heat
to 375’F. (190’C.) or until a 1/2″ cube of day-old bread browns in 40
seconds.

Place 1/2 of smelt in a frying basket. Lower basket gradually into
hot oil and fry 1 minute, shaking basket frequently. Drain on paper
towels. Reheat oil to 375’F. (190’C.). Repeat with remaining smelt.
Place all of smelt into basket and fry 1-2 minutes more or until
lightly golden and crisp. Drain on paper towels. Turn into a warm
serving dish, sprinkle with chopped parsley and serve hot with lemon
wedges. Garnish with lemon peel strips and dill sprigs, if desired.

MMMMM

Title: RICE LASAGNA
Categories: Italian, Rice, Ethnic, Casseroles
Yield: 4 servings

1/2 c Rice,long-grain
1/3 lb Ground beef
1/3 Onion,medium-size,chopped
1/16 c Green pepper,sweet,chopped
1/3 cn Spaghetti sauce (32oz)
1/3 Egg
1/3 pk Cottage cheese,low-fat (16oz)
1/3 pk Mozzarella cheese,shredded
1/16 c Parmesan cheese,grated

1. Cook rice following package directions, salt
optional. Reserve.

2. Coat 13x9x2″ baking dish with nonstick
vegetable-oil cooking spray.

3. Brown beef in large skillet over medium-high heat,
breaking up clumps. Carefully pour off excess fat. Add
onion and green pepper; cook, stirring, 2 minutes. Add
spaghetti sauce.

4. Beat egg slightly in medium-size bowl. Stir in
cottage cheese and mozzarella cheese.

5. Spread half the meat sauce over bottom of prepared
baking dish. Spoon half the rice evenly over sauce;
top with half the cheese mixture. Repeat layers.
Sprinkle top with Parmesan cheese.

6. Bake in preheated moderate oven (350’F) for 50
minutes. Let stand 10 minutes before serving.

(Lisa Matthews, Jamestown TN)

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Black-eyed Peas

Recipe By : Sylvia Woods
Serving Size : 8 Preparation Time :2:00
Categories : Beans Soul Food
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound black-eyed peas — dried
1 piece skin from a smoked ham or
2 ounces slab bacon — diced
1/4 cup pork rib drippings or
fried chicken drippings or
bacon drippings
3/4 teaspoon salt
1/4 teaspoon black pepper — ground
1/2 teaspoon sugar

1) Pick over the peas to remove stones and dirt. Rinse the peas well and
soak them in cold water for 20 minutes. Drain well. 2) Combine the peas and
the remaining ingredients in a large pot. Pour in
enough cold water to cover the peas by 1 inch. Heat to simmering and cook,
covered, until the peas are tender but not mushy, about 1 1/2 hours. Keep
an eye on the peas while they are cooking and add more water to keep them
covered if necessary.

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Chewey Chocolate Cookies

Recipe By : Donna S. Lamano
Serving Size : 1 Preparation Time :0:00
Categories : Cookies NoBake

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 stick butter
2 cups sugar
1/2 cup cocoa
1/2 cup milk
1/2 cup peanut butter
1 tbls. vanilla
3 cups oats

Melt butter in a heavy saucepan. Stir in sugar and cocoa. Add milk and
combine well. Bring mixture to a boil. Add peanut butter and cook for
90 seconds, stirring constantly. Remove from heat and add vanilla. Mix
well. Add oats and stir until coated. Drop on waxpaper by spoonfuls
and let set until firm. Makes approx. 2 dozen.

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Title: Determining Your Altitude Above Sea Level
Categories: Information, Canning
Yield: 1 text

It is important to know your approximate elevation or altitude above sea
level in order to determine a safe processing time for canned foods.
Since the boiling temperature of liquid is lower at higher elevations,
it is critical that additional time be given for the safe processing of
foods at altitudes above sea level.

It is not practical to include a list of altitudes in this guide, since
there is wide variation within a State and even a county. For example,
the State of Kansas has areas with altitudes varying between 75 ft. to
4,039 ft. above sea level. Kansas is not generally thought to have high
altitudes, but there are many areas of the State where adjustments for
altitude must be considered. Colorado, on the other hand, has people
living in areas between 3,000 and 10,000 feet above sea level. They
tend to be more conscious of the need to make altitude adjustments in
the various processing schedules. To list altitudes for specific
counties may actually be misleading, due to the differences in
geographic terrain with within a county.

If you are unsure about the altitude where you will be canning foods,
consult your county Extension agent. An alternative source of information
would be your local district conservationist with the Soil Conservation
Service.

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

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