Title: Hot Oatmeal
Categories: Diabetic, Breakfast, Nuts/grains, Vegetarian
Yield: 1 servings

MMMMM———————MIX IN A SMALL PAN————————–
1 c Hot water -cook gently for 5-6
minutes
2/3 c Oatmeal

MMMMM—————————-ADD———————————
1 tb Raisins; 1 tb Sunflower seeds;
1/2 ts Cinnamon;

MMMMM————————-SERVE WITH——————————
1/4 c Milk or yogurt (low-fat)

Food Exchanges per serving: 2 STARCH/BREADS EXCHANGES + 1 FRUIT
EXCHANGES 1 FAT EXCHANGE + 1/2 MILK EXCHANGE; CAL: 352; PRO: 15gm;
FAT: 6gm; CAR: 57gm;

Source: Vegetable Cooking for Diabetics by Patricia Mozze.
Brought to you and yours via Nancy O’Brion and her Meal Master

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Mexican Corn Soup

Recipe By : International Cook Book
Serving Size : 6 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 cups fresh corn, cut off cob
3/4 cup water
1/4 cup butter
2 cups milk
salt to taste
2 tablespoons green chilies chopped
1 cup jack cheese
6 tablespoons deep fried tortilla squares (see note)

Scrape corn from cob and scrape cob thoroughly to get the “milk”.
Place corn, “milk” and water in blender. Blend a few seconds to break
up kernels but do not over blend. Put this mixture through a fine
sieve, pressing to extract as much liquid as possible. Put mixture in
saucepan and add butter. Simmer slowly five minutes, stirring well
because the corn tends to stick. Add the milk and salt to taste.
Bring to a boil and add the chilies. When ready to serve, add the
cheese, when cheese is melted and soup is hot serve in bowls. Garnish
each bowl with deep-fried tortilla squares.
NOTE: Stack six or eight tortillas on a flat surface and using a
sharp knife cut them in cubes about half and inch square. Drop the
cubes into hot fat and cook, stirring with a wooden spoon, until
crisp and golden.

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PLANTATION STEW

Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Meats Beef
Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 lb Lamb-stew meat
1/2 c Olive oil
6 Potatoes-cubed
2 Red bell peppers,diced
1 t Sugar
1 t Thyme
1 tb Vinegar
1 tb Lemon juice
1 tb Orange juice
1 tb Lea perrins
1 tb Parsly-chopped
1/4 c Sherry
2 qt Chicken stock

Heat oil and saute lamb till brown on all sides add the stock and
simmer for 2 hours add the remaining ingredients,expect for the shery
simmer for 1/2 hour more,add the sherry just before serving.

– – – – – – – – – – – – – – – – – –

Title: CREAM BISCUITS
Categories: Breads
Yield: 1 servings

4 c Flour
1 ts Salt
3 ts Cream of tartar
1 1/2 ts Baking soda
1/4 c Butter
2 c Cream or “Half and Half”

Sift dry ingredients. Cut in 1/4 cup of butter. Add
the cream. Roll out on a floured board. Cut with a
2-inch cutter. Bake on an ungreased pan in a hot oven
of 400 degrees for 12 to 15 minutes or until golden
brown. Mrs. William C. Edmonston

—–

OLD FASHIONED BUTTERMILK BISCUITS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c All-purpose flour
1/2 c Cake flour
1/2 ts Salt
2 ts Baking powder
1/2 c Cold unsalted butter
34 c Buttermilk or more

Preheat the oven to 450F; set rack in middle level.
Prepare biscuit dough. COMBINE THE FLOURS, salt and
baking powder in a mixing bowl and stir well to mix.
Rub in the butter by hand or with a pastry blender
until the mixture is mealy. Stir in 3/4 cup of the
buttermilk with a fork and continue stirring gently
until the dough begins to hold together. (If the dough
is dry, add more buttermilk, 1 tablespoon at a time.)
Sprinkle the work surface generously with flour and
scrape the dough onto it. Fold the dough over on
itself two or three times. Use the dough immediately .
Pat dough into a 6-by-12- inch rectangle and cut into
eight 3-inch biscuits with a sharp, floured knife.
Transfer to a parchment-lined cookie sheet. Paint tops
with buttermilk. Bake for 10 to 15 minutes, until
well risen and golden.

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SCOTTISH BANNOCKS

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c All-purpose flour
1 c Quick-cooking oats
1/4 c (1/2 stick) butter, room
-temperature
2 tb Sugar
1 tb Baking powder
1 pn Of salt
1/2 c (about) milk

A cross between a chewy oatmeal cookie and a biscuit.
Serve fresh from the oven as is or split and toasted.
Excellent for breakfast or tea. Bannocks are best the
day they are baked.

Makes 10 to 12

Preheat oven to 450 F. Combine flour, oats, butter,
sugar, baking powder and salt in large bowl. Rub
mixture against side of bowl with wooden spoon until
butter is completely blended in. Slowly stir in enough
milk to make stiff dough. Turn out onto lightly
floured surface and knead just until dough holds
together. Reflour surface lightly. Roll dough out 1/3
inch thick. Cut into 2 1/2-inch rounds. Gather
scraps together. Reroll and cut additional bannocks.
Arrange on ungreased baking sheet, spacing 1 inch
apart. Bake until light brown, 12 to 15 minutes.
Serve hot or cool on racks.

Bon Appetit

– – – – – – – – – – – – – – – – – –

3 tbsp. butter or margarine
1 1/2 c. chopped onion
2 c. fresh bread crumbs
1/2 c. milk
3 lbs. chuck beef, ground 3 times
1 egg
1 to 2 tbsp. curry powder
2 tsp. salt
2 tbsp. plum jam
2 tbsp. lemon juice
1/4 c. ground blanched almonds
3 bay leaves
2 lemons, sliced
Lemon leaves
2 pimento strips

Makes 8 servings.

Start heating oven to 350 degrees. In a small skillet, melt
butter; add onion and saute until golden. Soak bread crumbs in
milk. Thoroughly combine chuck, egg, onion, curry powder, salt,
plum jam, lemon juice and almonds. Also bread crumb mixture. In
the bottom of a ungreased 10 inch pie plate or round baking dish,
lay bay leaves. On top, arrange the meat mixture, patting it with a
fork. Leave about an inch between mixture and edge of dish or
plate. Bake 1 hour; then drain off any excess liquid. Serve with
lemon slices and leaves arrange as a border around the edge of the
meat: lemon slices touching with leaves placed under slices where
they meet. Take a lemon slice, cut half way, twist it and place on
top with pimento strips running under the twist of the lemon. Serve
in wedges.

Garlic Soup with Fusilli and Broccoli

Recipe By : Martha Rose Shulman’s Main-Dish Soups
Serving Size : 4 Preparation Time :0:30
Categories : Soups and stews* Quick dishes*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 cups water
1 bay leaf
1 teaspoon salt — or to taste
6 cloves garlic, minced or put through press
1/2 teaspoon dried thyme
OR
1 teaspoon fresh thyme leaves
2 teaspoons olive oil
1/4 pound fusilli — about 1-1/2 cups *
1 pound broccoli, broken into florets
freshly ground pepper to taste
1/4 cup freshly grated Parmesan or Gruyere
2 tablespoons chopped fresh parsley — or 3T
garlic croutons for garnish — optional

1. Combine the water, bay leaf, and salt in a soup pot and
bring to a simmer.
Add the garlic, thyme, and olive oil, cover, and simmer for
15 minutes.
Add the fusilli and broccoli, turn up the heat slightly, and
continue to simmer, uncovered, until the fusilli is cooked
al dente, about 10 minutes.
Note: If you want the broccoli to be crisper, add it to the soup
five minutes after the fusilli.
[I added broc about 3 min after fusilli.]

2. Beat the eggs in a bowl and stir in the cheese and parsley.
Ladle some soup into the eggs and stir together.
Turn off the heat under the soup and stir the egg mixture into
the soup pot.
Stir for a minute and serve, garnishing each bowl with croutons
if desired.

* White or multi-colored fusilli will be prettiest.

– – – – – – – – – – – – – – – – – –

ZESTY LEMON CUSTARD PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies Pastries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Cookie Pastry—–
1 Stick Unsalted Butter — at
Room temperature
1/4 c Sugar
1 Egg
1 1/2 c Flour
Filling—–
1/2 Stick Unsalted Butter
4 Eggs
1 c Sugar
1 tb Grated Lemon Peel — (1
lg Lemon)
2/3 c Fresh Lemon Juice
Powdered Sugar — for
Garnish

Cookie Pastry:
Beat butter and sugar until light and fluffy, about 2
minutes. Add egg and flour and mix until smooth dough
is formed. With hands, shape into a ball and flatten
into a disc. Wrap in plastic wrap and refrigerate
until chilled.

Preheat oven to 350.

Make pastry and roll or press dough evenly over bottom
and up sides of 9-inch pie pan.

Melt butter in microwave; set aside. Whisk eggs and
sugar in medium-size bowl until blended. Add peel and
slowly stir in butter and lemon juice until
incorporated. Pour into crust. Bake for 30 to 40
minutes or until top of custard is lightly browned.
It will not test clean and will look underdone, but
will set as it cools. When cool, refrigerate. Before
serving, sprinkle powdered sugar on top.

Recipe By :

– – – – – – – – – – – – – – – – – –

Title: MEXICAN CHICKEN NOODLE CASSEROLE
Categories: Casseroles, Chicken, Mexican, Microwave, Pasta
Yield: 6 servings

1/2 pk Noodles; cooked
1/2 ts Butter
3/4 c Celery; chopped
2 Green pepper rings; chopped
3/4 c Onion; chopped
1 cn Cream of chicken soup
2/3 c Milk
1/2 c Sour cream
2 c Cheddar cheese; shredded
2 c Chicken or turkey; cooked,
– chopped
1/2 lb Mushrooms; sliced
1/2 c Sliced almonds
Jalepenos; minced

In a microwave casserole dish, add celery, peppers, onion, and
butter. Nuke 2 minutes. Remove from dish. Line casserole with
tortilla strips. In another bowl, stir in soup, milk, sour cream, and
cheese. Mix. Add cooked vegetables, noodles, chicken, mushrooms, and
jalepenos. Pour into into casserole. Top with almonds. Microcook
until heated through, 2-4 mins.

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