Title: NIFTY HAMBURGERS ON A BUN
Categories: Hamburger, Breads, Meats, Main dish
Yield: 4 servings

8 ea Hamburger Buns; *
1 x Prepared Mustard Or Catsup
1 lb Lean Ground Beef
1/4 c Onion; Chopped, 1 small
1 ts Salt
1/4 ts Pepper

* Hamburger buns should be the small ones or use 6
slices of bread.
~——————————————————
~—————– Heat oven to 500 degrees F. Spread
cut sides of hamburgers buns or one side of each bread
slice with mustard. Mix meat, onion, salt and pepper.
Spread mixture over the mustard, being careful to
bring it to the edges of the buns. Place meat sides
up on an ungreased baking sheet. Bake until desired
doneness is reached, about 5 minutes. NOTE:
If you like, you can have these burgers ready and
waiting in the freezer for last-minute cooking. After
spreading the meat mixture over the buns, wrap each
securely in heavy-duty or double thickness of regular
aluminum foil and label; freeze no longer than 2
months. To serve, unwrap desired number of hamburgers
and bake about 10 minutes.

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COLD TURKEY REUBEN SANDWICH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic Sandwiches
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–COLD TURKEY REUBEN SANDWISH—–
4 ts Plain Low-fat yogurt
8 sl Rye Bread
8 oz Turkey — breast thinly sliced
-and of course cooked
1 1/3 c Sweet Sour Red Cabbage
-drained (recipe to follow)
—–SWEET SOUR RED CABBAGE—–
1 lb Red cabbage — shredded
1/2 c Cider vinegar
1/2 c Water
2 tb Margarine
1/2 ts Salt
Sugar equivalent to a 2 tbs
Sugar

SANDWICH: Spread 1 teaspoon yogurt on each 4 slices of rye bread.
Divide the sliced turkey among tops of the bread slices. Spoon 1/3
Sweet and Sour Red Cabbage on each sandwich; top with remaining bread.

Food Exchange per serving: 2 STARCH EXCHANGES + 2 LEAN MEAT EXCHANGES

CHO: 31g; FRO: 22g; FAT: 5g; CAL: 254;
Low-sodium diets: Omit salt from Sweet and Sour Red Cabbage

SWEET AND SOUR RED CABBAGE: Put cabbage, vinegar, water, margarine,
and salt in a deep cooking pot. Cover and cook about 15 minutes or
until crisp-tender, lifting and turnig with a large kitchen fork two
or three times. Remove from heat. Add sweetener to cabbage
gradually, lifting and mixing well with a fork. Drain off any liqiud

Food Exchange per serving: 1 VEGETABLE EXCHANDGE + 1/2 FAT EXCHANGE

CHO: 5g; PRO: 1g; FAT: 3g; CAL: 42;
Low-sodium diets: Omit salt. Use unsalted margarine.

Source: The Art of Cooking for the Daibetic by Mary Abbott
Hess,R.D.,M.S.

After is all is said and done, I think I would double the recipe for
the SWEET AND SOUR CABBAGE only I would use both green and red. What
the hay, do IT my way!!!! Cabbage is my thing!

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Moon Cookies

Recipe By : frm. Harvest Cafe Bakery
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Desserts
Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup oil, pref. canola
3/4 cup organic peanut butter
1/3 cup soy milk
1 cup turbo (unprocessed sugar/“blonde”)
1/2 teaspoon vanilla (+)
2 cups pastry flour
1 cup oats, whole, raw, organic
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
6 ounces chocolate, sweet/semi-sweet — use quality/Belgian

Cream wet ingredients together.

Sift dry ingredients, adding in oats.

Mix dry into wet; add chocolate.

Portion cookies, place on parchment-lined baking sheet, and press down to
1/4 inch thickness.

Bake at 350-deg. F for 15 minutes, approximately.

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MUFFINS USING QUICK BREAD MIX

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Mixes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cn Crushed pineapple — * see
Note
1/2 c Milk — (about)
1 Egg — beaten
1 3/4 c Quick Bread Mix
3 tb Sugar
1 1/2 ts Orange peel — grated
8 1/2 oz Can of crushed pineapple
-undrained.

Drain pineapple, reserving juice. Add milk to juice
to equal 3/4 cup. Add egg to milk mixture; set
aside. Combine Quick Bread Mix, sugar, and
orange rind in a medium bowl; make a well in center of
mixture. Add milk mixture and pineapple to dry
ingredients, stirring just until moistened. Spoon
batter into greased muffin pans, filling
two-thirds full. Bake at 400 F. for 25 minutes.
Yield: 1 dozen

Recipe By :

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Title: Cheeze Sause Substitue
Categories: Veg-cook, August
Yield: 1 servings

2 T Oil
2 3 tablespoons flour
1 c Skim milk or soy milk
1 T Nutritional yeast
x Salt, pepper
x Mustard

Cook and stir to a paste. At this point I add skim milk, about a cup. A cup
of soy milk, or a cup of a mixture of nut butter and water coould be
substituted. Add a tablespoon or so of nutritional yeast. Flavor to taste,
I use salt, pepper, and a little good mustard. I am assuming you know how
to work up a fat/flour mixture with added liquid to make a thickened sauce.
My version isn’t vegan but has the advantage of being relatively low-fat.

From: jpnan@prairienet.org (Jean P Nance). rfvc Digest V94 Issue #164,
August 9, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com
using MMCONV.

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Ginger Walnut Drop Biscuit

Recipe By : Gourmet 1988
Serving Size : 18 Preparation Time :0:00
Categories : Breads Rolls

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups flour
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup cold unsalted butter — cut into bits
1/4 pound piece of gingerroot, peeled chopped
press through a garlic press to make 1/4 c — puree
juice
1/2 cup firmly packed brown sugar
1 cup walnuts — finely chopped
1/2 cup milk

Into a bowl, sift together the flour, baking powder, baking soda, and salt.
Add the butter and blend the mixture until it resembles meal. Stir in the
ginger puree and juice, the brown sugar and the walnuts. Add the milk and
stir until it just forms a soft sticky dough. Drop the dough by rounded
tablespoons onto an unbuttered baking sheet and bake the biscuits in the
middle of a preheated 425 oven for 15 to 17 minutes, or until they are
golden. Makes about 18 biscuits.

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Oatmeal Cookies

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb medium firm tofu — well drained, mashed
1/2 c margarine — softened
1/2 c brown sugar — firmly packed
1/2 c sugar
1 tsp vanilla
1 c unbleached flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 c quick-cooking oats
1/2 c raisins

1) Preheat oven to 350 degrees F.

2) Cream margarine. Beat in sugars until fluffy.

3) Add mashed tofu vanilla.

4) Sift flour, baking soda, baking powder salt together. Add to the tofu
mixture. Mix lightly.

5) Stir in the oats raisins.

6) Drop mixture 4 cm (1 1/2 – 2 inches) apart on a well greased cookie sheet
press lightly with a spoon. Bake for 25 minutes or until lightly brown.

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Title: MOLDED CRANBERRY RELISH
Categories: Relishes, Holiday, Usenet
Yield: 8 servings

———————————-DRESSING———————————-
2 c Marshmallow creme
1 c Heavy whipping cream
3 oz Cream cheese

———————————–RELISH———————————–
10 oz Cranberries, fresh
3/4 c Water
6 oz Raspberry Jello mix
-(1 package)
1/4 c Sugar, granulated
1 c Celery, chopped fine
1 c Tokay grapes
-(quartered and seeded)
2 1/2 c Pineapple (canned),
-crushed, including
-syrup (one #2 can)

MAKE DRESSING: The night before serving the relish, place the cream cheese
and marshmallow creme in a small bowl. Mash lightly with a fork to barely
break up cream cheese. Add whipping cream and cover tightly. Refrigerate
overnight.

15 minutes before serving, whip mixture with an electric mixer until it
reaches the consistency of thick, but not stiff, whipped cream.

MAKE RELISH: Rinse cranberries thoroughly. Place in an 8-cup saucepan
with water and cover. Bring to a boil and cook until the berries have
“popped.” Remove from heat and, using an electric mixer, beat gently until
all the berries are broken. Add Jello and sugar. Place saucepan over a bowl
of ice and stir occasionally until mixture has thickened but not jelled.

Add grapes, celery and crushed pineapple (including packing syrup). Pour
into prepared mold and chill in refrigerator until set (about 3 hours).

To serve, unmold relish onto a plate and place dressing in a separate dish.
Serve a couple of dollops of dressing with each serving of relish.

NOTES:

* For years my mother required us to taste her ever-changing version of a
fresh cranberry relish she insisted serving at Thanksgiving and Christmas.
The unanimous family response to the inevitably bitter dish was, “Do we
have to?” Then one year a friend came to Thanksgiving dinner and
contributed what is now known simply as “the recipe.” Mom never tried to
improve on this addictive relish. Yield: Serves 8-10.

* The most difficult step is in unmolding the relish. I always spray my
mold very lightly with a coating of an aerosol cooking oil (such as “PAM”)
before filling it with the relish. When it’s time to unmold, I run a thin
spatula around the outside of the molded relish to barely loosen it, place
the serving plate on top and invert the mold and plate. I rarely have to
dip the mold in hot water to loosen the relish.

* I usually use a standard ring mold and put the dressing in a footed
compote which sits in the center of the unmolded ring of relish.

: Difficulty: moderate.
: Time: 10 minutes preparation, overnight chilling, 30 more minutes
preparation.
: Precision: approximate measurement OK.

: Pamela McGarvey
: UCLA Comprehensive Epilepsy Program, Los Angeles, Calif., USA
: {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam

: Copyright (C) 1986 USENET Community Trust

—–

Title: Chocolate Mint Brownie Cookies
Categories: Cookies
Yield: 36 servings

3/4 c Mint chocolate chips; melted
1/2 c Margarine; softened
2 ts Vanilla
2 Egg whites; whipped
1 3/4 c Unbleached flour
3/4 c Mint chocolate chips
1/2 c Granulated sugar
1/2 c Brown sugar
1/2 ts Baking soda
1/4 ts Salt

Recipe by: Nestle Toll House Best Loved Cookies
Preparation Time: 0:10
Preheat oven at 350. Melt 3/4 cups chocolate chips, in a saucepan over
lowest heat. When chips begin to melt, remove from heat; stir. Return to
heat for a few seconds at a time, stirring until smooth. Cool to room
temperature. In a mixing bowl, combine melted chocolate chips, margarine,
vanilla, and egg whites. In another mixing bowl, combine flour, remaining
chcocolate chips, sugars, baking soda, and salt . Mix wet ingredients with
dry ingredients just until moistened. Drop dough by rounded tablespoons
onto prepared baking sheets. Bake for 12 minutes or until edges are set
but
centers are still soft.

—–

CHEESE AND TREES SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Butter or margarine
1 c Chopped onion
1 1/3 lb (4 medium) potatoes
— cut into 3/4-inch cubes
2 1/2 c Water
2 Chicken bouillon cubes
10 oz Frozen chopped broccoli
— thawed and drained
1 1/2 c Shredded Cheddar cheese
Salt and pepper, to taste

In 2- to 3-quart saucepan over medium heat, melt butter. Add onion;
saute 5 minutes. Add potatoes, water and bouillon cubes. Bring to
boil, reduce heat, cover and cook until potatoes are just tender,
about 15 minutes. Remove 1 cup of the potato cubes with slotted
spoon; set aside. Pour contents of saucepan into container of
electric blender. Holding lid down tightly, blend until smooth;
return to saucepan. Mix in reserved potatoes and the broccoli. Over
medium-low heat gradually add cheese, stirring until heated through
and cheese is completely melted. Season with salt and pepper.

Menu: Bread Sticks, Carrot-Raisin Salad, Gingerbread with Applesauce

Nutritional Information Per Serving: 360 calories; 18 g fat; 60 mg
cholesterol; 640 mg sodium; 33 g carbohydrate; 7 g fiber; 18 g
protein.

Source: The Potato Board

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