Title: CARROT ZUCCHINI JULIENNE
Categories: Diabetic, Vegetables, Side dish
Yield: 4 servings

1/2 lb Carrots;
1/2 lb Zucchini;
1 tb Betty’s Butter
2 tb Fresh Lemon Juice;
Salt and pepper to taste;
1 tb Poppy seeds;

Cut carrots and zucchini into 1/8″ thick julienne
strips. Place a steamer basket over boiling water and
cook carrots, covered, until crisp-tender 3 minutes.
Remove to a bowl and keep warm. Steam zucchini,
covered, until crisp-tender 1 minute and add carrots.
Heat butter, lemon juice, salt and pepper; stir into
vegetables. Sprinkle with poppy seeds and serve. Food
Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 FAT
EXCHANGE CAL: 47; CHO: 3mg; CAR: 6g; PRO: 2g; SOD:
108mg; FAT: 3g;

Source: Lightly and Easy Diabetes Cuisine by Betty
Marks Brought to you and yours via Nancy O’Brion and

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=20
Title: Chocolate Mousse
Categories: Cakes, Desserts
Yield: 5 cups
=20
6 ea Semisweet choc. (1 oz),
Chopped coarsely
2 T Powdered egg white
1/4 c + 2 T water
2 T Sugar
1 1/2 c Whipping cream, whipped
=20
Place chocolate in top of a double boiler; bring water to a boil.
Reduce heat to low; cook, stirring occasionally, until chocolate
melts. Remove from heat, and set aside.
=20
Beat powdered egg white and water in a large bowl at high speed with
an electric mixer until soft peaks form. Gradually add sugar,
beating until stiff peaks form.
=20
Stir one-fourth of whipped cream into melted chocolate; stir into egg
white mixture. Fold in remaining whipped cream. Cover and
refrigerate at least 2 hours.
=20
MMMMM
=20

Title: WATERMELON FIRE AND ICE SALSA
Categories: Diabetic, Appetizers, Fruits
Yield: 6 servings

3 c Chopped watermelon
1/2 c Green bell peppers, chopped
2 tb Lime juice
1 tb Chopped cilantro
1 tb Chopped green onion
1 tb Jalapeno peppers, chopped*
1/2 ts Garlic salt

* Use up to 2 TBS. chopped jalapenos, depending on
taste.

Combine all ingredients. Cover and refrigerate 1
hour. Serve on sliced oranges or cheese-filled
manicotti. Or, top 1 cup sour cream with 1 cup salsa
and serve with chips. PER SERVING: 1/2 cup = calories
~ 31, protein – 1 g., fat – .4 g., carbohydrates – 7
g., cholesterol – 0, sodium – 156 mg. FROM: Light
Easy Meals from Family Circle Magazine issue August
1992. NOTE: lower sodium figure by using garlic
powder in place of garlic salt and adding lite salt to
taste.

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Title: Cevapcici (Cevaps for Short)
Categories: Appetizers, Beef, Other meat, Pork
Yield: 1 servings

1 lb Lean ground beef
1/2 lb Ground lamb
1/2 lb Ground pork
4 Garlic cloves; finely choppe
1 ts Salt
1 ts Baking soda
2 ts Freshly ground black pepper
1 ts Cayenne pepper; or more
Seasoned pepper and garlic p
1 Egg white; beaten

Recipe by: NDooley@president-po.president.uiowa.edu Mix all,
altogether. You may wish to combine the seasonings or grind
them together before adding them to the meat.

Shape in thumb-sized sausages, or in croquette size shapes.

Grill on open grill until done.

Serve with pita bread or hard rolls, and onions (raw or
sauteed). The smaller size works great for an appetizer (on a
toothpick).

Traditionally, these are not served in barbeque sauce.
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Title: Impossible Ham And Swiss Pie
Categories: Eggs, Pies, Easy
Servings: 6

2 c Ham ; cooked, smoked
– cut up
1 c Cheese; Swiss, shredded
1/3 c Green onion; chopped or
– onion, chopped
2 c Milk
4 Eggs
1 c Bisquick or baking mix
1/4 ts Salt
1/8 ts Pepper

Heat oven to 400F. Grease pie plate, 10×1 1/2″ inches. Sprinkle ham, cheese
nad onions in plate. beat remaining ingredients till smooth, 15 seconds in
blender or 1 minute with hand beater. Pour into plate. Bake till golden
brown or till knife inserted in centre comes out clean, 35 to 40 minutes.
Cool 5 minutes.
from _The Best of Bisquick_

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CHARLISA’S EXTRA-GOOD SESAME DROP BISCUIT-MUF

Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Self-Rising Flour
1 c Butter — at room temperature
1 c Sour Cream
1/2 c Sesame Seeds — lightly
-toasted
1 tb Paprika
Vegetable Cooking Spray

Preheat the oven to 425øF. In a mixing bowl, mix the
flour and softened butter with a fork until barely
blended. Add the sour cream, sesame seeds, and paprika
and mix again until barely blended. Spray baking
sheets or mini-muffin cups with vegetable cooking
spray. Drop the dough by teaspoonfuls onto the pan or
into the muffin cups. Bake until brown around the
edges, about 10 minutes. Watch closely, for they burn
easily.

Source: “Dairy Hollow House: Soup Bread,” by
Crescent Dragonwagon Typed by Katherine Smith
Kook-Net: The Shadow Zone IV – Stinson Beach, CA

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JOHNNY CAKE MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Flour
1 c Cornmeal
3/4 ts Salt
1/2 c Sugar
4 ts Baking powder
1 ea Egg
1 c Milk plus 2 tblsp
4 tb Cooking oil

Put all dry ingredients in bowl, beat egg lightly and
add the milk to it. Add to dry ingredients and mix
well. Add the oil and mix well . Put in oiled pan and
bake in hot oven 400 for 20-25 min.

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Title: ENCHILADA TORTE
Categories: Turkey, Meats, Tex-mex
Yield: 6 servings

-JUDI M. PHELPS
1 lb Ground turkey
1 md Onion; chopped (about 1/2
-cup)
1/4 c Green bell pepper; chopped
1 ts Garlic; minced
1 c Tomato sauce
1/2 c Mild enchilada sauce
2 ts Chili powder
1/2 ts Ground cumin
4 oz Can chopped green chilies;
-drained
3/4 c Pitted black olives (3 oz);
-sliced
4 6-inch flour tortillas or
6-inch corn tortillas
1 1/2 c Sharp cheddar cheese;
-shredded
1 1/2 c Monterey Jack cheese;
-shredded, mix both cheeses
-together
——ACCOMPANIMENTS——–
Sour cream
Lettuce; shredded
Pitted black olives; sliced

Crumble turkey into a 1 1/2- to 2-quart microwave-safe
measure or bowl. Add onion, green pepper and garlic.
Cover with waxed paper; microwave on high 4 to 6
minutes, stirring twice to break up meat, until it
loses its pink color. Stir in remaining sauce
ingredients. Cover with waxed paper and microwave on
high 4 to 6 minutes, stirring once or twice, until
sauce is slightly thickened and hot. To assemble, put
a tortilla in bottom of a deep 1 1/2-quart
microwave-safe casserole. Top with 1 cup sauce, then
3/4 cup cheese mixture. Repeat layers 3 times ending
with a layer of cheese. Cover with waxed paper.
Microwave on high 3 to 5 minutes until hot and cheese
is melted. Let stand covered 3 minutes. Cut in
wedges and serve with sour cream, lettuce and olives.
Makes 6 servings.

Per serving made with flour tortillas, without
accompaniments: 478 cal, 30 g pro, 20 g car, 31 g fat,
123 mg chol, 889 mg sod. Source: Women’s Day, October
25, 1988.

Shared and MM by Judi M. Phelps.
jphelps@shell.portal.com or jphelps@best.com

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RASPBERRY BRAN MUFFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Belle Bestor DFPF73A
2 1/2 c Flour
1 3/4 c Sugar
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
2 c Buttermilk
1/2 c Vegetable oil
2 Eggs
8 c Bran flakes cereal
1/2 c Raspberry jam

Preheat over to 350. Line muffin tins with paper cups.
Combine first 5 ingredients in bowl. Whisk buttermilk,
oil and eggs in large bowl to blend. Add dry
ingredients and cereal and stir until just blended.
Spoon 1/4 c batter into each muffin cup Using small
spoon, make well in center of each and fill well with
1 t jam. Spoon remaining batter over. Bake until done
about 25 minutes. Turn out onto rack. Cool slightly.
Serve warm or at room temperature. Bon Appetite June
1992.

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RICH AND CREAMY MUSHROOM-POTATO CHOWDER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Margarine, dairy free
1 tb Vegetable oil
1 c Onion — chopped
8 oz Mushrooms — sliced
1 lg Garlic clove — minced
1/3 c Celery — thinly sliced
1/3 c Bell pepper, green — diced
3 c Soymilk
1 t Dill weed
1/2 ts Tarragon
4 c Potatoes — cubed 1/2 inch
1/4 ts Black pepper
1 t Salt, or to taste
10 1/2 oz Tofu, soft (Mori Nu)

1. Saute onions, garlic, celery and green pepper in
hot oil and margarine about 3 minutes. Add sliced
mushrooms and saute 3 more minutes.

2. Add soymilk, dill weed, tarragon, black pepper,
salt and potatoes. Bring mixture almost to a boil;
reduce heat and simmer 25 minutes, stirring
occasionally.

3. Add pureed tofu; simmer until heated through and
serve. Makes about 6 cups. Thin with extra soymilk if
soup is too thick.

Recipe by Shirley Wilkes-Johnson

MM by DEEANNE

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