Title: Apple Cheese Icing
Categories: Diabetic, Cakes, Desserts, Low-fat/cal
Yield: 1 servings

2 Sweet dessert apples 200 g * 1/3 c Skim milk cheese or cottage
1 ts Powdered gelatin dissolved Coloring (optional)
4 tb Hot water (for gelatin)

2 apples, cored and sliced. Suggested Golden Delicious – stay white
when cooked. Cook the apples to a soft pulp in a little water and
allow to cool. Place in a blender with the dissolved gelatin, cheese
and coloring, and blend to a smooth puree. Leave to set, then spread
on the cake and pipe if desired.

This spread, covered, keeps well in the refrigerator and may be
deep-frozen.

Suggested uses: Child’s birthday cake, slab cake cut in squares and
decorated with a blob of icing topped with a piece of fruit,
low-calorie spread for plain cookies or scones. 5 cal in 2 tsp.

Total recipe: 160 cal, 25 g (2 1/2 units) carbohydrate, 4 g fiber, 13
g protein, 2 g fat.

Source: The Diabetics’ Cookbook by Roberta Longstaff published in UK
and Canada 1984.

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TOMATO TUNA CHOWDER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Soups
Fish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Rice — regular long-grain
1 tb Salad oil
1 Celery — stalk — sliced
1 Onion — diced
28 oz Can tomatoes
7 oz Can tuna — drained
Flaked
1 c Frozen peas
1 t -salt
1 t -sugar
1/2 ts Worcestershire

In 2 quart saucepan over high heat, heat 2/3 cup water
to boiling. Stir in rice, heat to boiling.
Reduce heat to low, cover and simmer 20 minutes or
until rice is tender and all liquid is absorbed.
Meanwhile, in 4 quart saucepan over medium heat, in
hot salad oil, cook celery and onion until tender,
stirring occasionally. Add rice, tomatoes with their
liquid, tuna, peas, salt, sugar, Worcestershire, and
3/4 cup water, over high heat, heat to boiling. Reduce
heat to low, cover and simmer 5 minutes to cook peas
and blend flavors. 380 calories per serving.

Recipe By :

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FANTASTIC FETA DIP

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Dips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Minced jalapeno pepper
1 Sprig fresh dill — or
1 t Dried dill weed
4 oz Feta cheese
4 oz Cream cheese
1/2 ts Salt
1 tb Buttermilk — (1 to 3)

Combine all ingredients, except buttermilk in a
blender and process. Add buttermilk a tablespoon at a
time until desired consistancy is reached. Serve with
fresh crudites such as jicama, kohlrabi, zucchini and
broccoli.

Recipe By : doreen@mastnet.net (Doreen Howard)

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Hot Maryland Crab Dip

Recipe By : Art Guyer
Serving Size : 1 Preparation Time :0:00
Categories : Chat 11/6/96 Cheese
Crab Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound lump crabmeat
1/2 cup non-fat cottage cheese
1/4 cup non-fat cream cheese
1 tablespoon horseradish
1 tablespoon Dijon mustard
1 tablespoon non-fat milk
2 teaspoons fresh lemon juice
2 tablespoons apple brandy or white wine (optional)
2 tablespoons onion — finely chopped
1 pinch cayenne or paprika
2 tablespoons celery — finely chopped
2 tablespoons parsley — chopped

Preheat oven to 350 degrees. If the crab meat is frozen, drain it well in a
sieve, pushing the solids with paper towel to remove all the moisture. Fresh
or frozen, pick over it to remove any bits of cartilage and set aside. . In a
food processor, puree cottage cheese, cream cheese, horseradish, mustard,
milk, lemon juice and Calvities 3 to 4 minutes. In a small bowl, combine the
cottage cheese mixture (which should be very smooth), the crab meat, onion and
celery and stir until well blended. Spoon the mixture into an oven-proof dish
and bake for 25 to 30 minutes, until bubbly and lightly golden on top. .
Sprinkle with cayenne or paprika and parsley, for garnish. Serve hot with
crisp bread. . Variation: When thinned with 1/4 cup nonfat milk, this dip
becomes enough sauce for 4 servings of pasta.

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Title: Peanut Butter Jam Coffee Cake
Categories: Cakes, Desserts
Yield: 9 squares

1/2 c C H Golden Brown Sugar
— firmly packed
1/4 c Butter or margarine
1/4 c Peanut butter
1 1/2 c Biscuit mix
1 Egg
1/2 c Milk
1/4 c Jam

Cream together sugar, and peanut butter. Add biscuit mix, egg and milk.
Mix well. Spoon into greased and floured 8-inch square pan. Drop jam by
teaspoonfuls on top of batter. Cut through batter with knife to marble
jam through the cake. Bake at 375 F degree oven 30 minutes. Cut into
nine squares. Serve warm or cold.

Reprinted with permission from _Just Cakes_
From the C and H Sugar Kitchen
Electronic format by Karen Mintzias

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Title: West African Lemony Chicken-Okra Soup
Categories: Soups, One dish
Yield: 5 servings

2 x Juice of 2 Lemons
6 c Chicken broth or Water
3 x Tomatoes, peeled choppped
2 c Sliced Okra (or 1 can 15 oz)
2 ts Salt
1/2 ts Ground Red Pepper
1 x Broiler chicken, (2 1/2 lbs)
1 x Lge Onion, peeled chopped
1 cn Tomato Paste (6 oz.)
1/3 c Uncooked long grain Rice
1/4 ts Pepper
1 ts Ground Tumeric

Cut up broiler-fryer chicken. If using can of Okra, drain it well. Rub
lemon juice over chicken pieces. Put in a large kettle with chicken
broth or water. Bring to a boil. Lower heat and cook slowly, covered,
12 minutes. Add remaining ingredients and continue to cook slowly
about 30 minutes, until chicken and rice are tender. Remove chicken
pieces and debone. Cut meat into small pieces and return to kettle.
Serves 4 to 6.

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Title: RASPBERRY VINEGAR 1
Categories: Salads, Fruits, Beverages
Yield: 1 servings

6 c Raspberries
-Heinz Natural If Available)
1 qt Distilled White Vinegar (
1/2 c Sugar

Place the berries in a large container. Bring the sugar and vinegar
to a boil and pour over the berries. Stir and cover. Cool and
refrigerate for 30 days. To process, strain the liquid through a
piece of cheesecloth into a large pot. Bring to a boil and simmer
for 5 minutes. Remove from the heat and pour into hot sterilized
jars, cover and seal. Yield 1 Quart. NOTE: This vinegar needs to sit
for 30 days to attain its full body and flavor. Serve with salads, as
a marinade for meats, poultry, or fish, or for something unusual
sprinkle over french fried sweet potatoes. Try using the vinegar in
salad dressings.

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Title: Crunchy Snacks for Kids
Categories: Kids, Snacks
Servings: 6

1/2 c (8 tbsp) honey
1/2 c Margarine
6 c POPPED popcorn
1 c Shelled peants

From: Vicki Lansky’s CANDY book

COOKIE JAR

Have you thought of putting crackers in your cookie jar? They are made with
less sugar and you can choose a low salt variety. You can fill a cookie jar
with peanuts-in-th-shell or roasted no-salt nuts. Or keep on hand a jar of
nuts and raisins with a few chocolate chips thrown in (aka “gorp”).

POPCORN

Try sprinkling grated Parmesan cheese or American cheese on popcorn. Or,
mix with peanuts, or cinnamon.

Package extra popcorn in small plastic bags with twist ties – excellent for
an out-of-doors treat, car ride (Donna’s note: UGH!) or TV special snack.
(Donna’s note: lunch boxes!)

HONEY “CRACKER JACKS”

Heat honey and butter in a saucepan until blended. Cool. Pour over popcorn
which has been mixed with peanuts, stirring as you pour. When well-coated,
spread in a pan in a single layer. Bake at 350 for 5 – 10 minutes or until
crisp, stirring several times. The difference between crisp (not brown) and
burnt can be a matter of minutes. Package in plastic bags and twist tie. If
you want it to be mistaken for the “real thing”, add a small toy.

POPCORN CANDY CLUSTERS

1 cup (8 oz) semi-sweet chocolate chips 1 cup freshly popped popcorn 1 cup
nuts

Melt chocolate chips. Add popcorn and nuts and stir until they are well
coated. Drop by spoonfuls onto a cookie sheet or wax paper and let set til
firm. If the crowd is rushing you for a taste, chill the clusters in the
freezer for 5 minutes. When firm, store in plastic bags.

CRUNCHO MIX

Mix: 4 cups crunchy cereal (Cheerios, or Corn Chex, etc) 1 cup peanuts or
mixed nuts 1 cup pretzel sticks, the smallest size 1 cup seasoned croutons

Combine: 1/2 cup salad oil or 6 tbsp melted butter 2 tsp Worcestershire
Sauce 1/4 tsp garlic powder

In a shallow pan coat crunchy ingredients with the combined oil and
seasonings. Heat in oven at 250 for about 45 minutes, stirring every 15
minutes. Spread on absorbent paper to cool.

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Title: FRUITED SMOKED TURKEY SALAD *
Categories: Salads, Turkey, Fruits, Pasta, Nuts
Yield: 6 servings

——————————PATTI – VDRJ67A——————————

———————————–SALAD———————————–
6 oz Mostaccioli; uncooked
2 1/2 c Smoked turkey breast; cut in
– strips
1 1/2 c Cantaloupe; cubed
1/3 c Green onions; sliced
1 1/2 c Strawberries; sliced
1/2 c Slivered almonds; toasted

———————————-DRESSING———————————-
1/3 c Lemon juice
1/4 c Oil
1/4 c Honey
1/2 ts Grated lemon peel

To toast almonds, spread nuts on a cookie sheet; bake at 350~ for 5-10
minutes or until golden brown, stirring occasionally.
Cook mostaccioli to desired doneness as directed on package. Drain;
rinse with cold water. In large bowl, combine all salad ingredients
except strawberries and nuts; toss. In jar with a tight fitting lid,
combine all dressing ingredients; shake well. Pour over salad; toss
to coat. Cover; refrigerate 1-2 hours to blend flavors, stirring
occasionally. Just before serving, gently stir in strawberries and
almonds.

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QUICK BEAN ‘N’ CHEESE ENCHILADAS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Cooked Idaho Pinto beans
-OR Pink or Small Red Beans
1/2 c Bottled salsa
-OR- picante sauce
8 Corn tortillas
1/2 lb Cheddar cheese, divided
20 oz Enchilada sauce
Shredded lettuce
Sour cream

Mash beans with salsa. Spoon beans down center of each
tortilla, dividing evenly Cut half of cheese into 8
sticks. Place 1 stick over beans on each tortilla.
Roll tortilla to enclose cheese and beans. Place,
seam-side down, in greased shallow baking dish. Pour
enchilada sauce over all. Grate remaining cheese and
sprinkle over sauce. Bake in preheated 350-degree F
oven for 15 to 18 minutes. Garnish with lettuce and
sour cream. Makes 8 enchiladas.

Copyright IDAHO BEAN COMMISSION P.O.Box 9433…Boise,
Idaho 83707

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