Title: Gingered Carrots
Categories: Diabetic, Vegetables, Side dishes
Yield: 1 servings

3/4 lb Fresh carrots; 1/2 ts Ground ginger;
1/2 c Chicken broth 1 tb Fresh parsley; chopped
Dash onion powder; 1 tb Whipped butter;
2 tb Fresh lemon juice;

Cut carrots in matchstick slices or thin rounds. Place in a saucepan
with broth and onion powder. Cook 15 minutes or until tender. Drain,
add remaining ingredients and toss lightly.
Food Exchange per serving: 2 VEGETABLE EXCHANGES CAL: 56; CHO: 0mg;
CAR: 13g; PRO: 1g; SOD: 68mg; FAT: 3g;

Source: Light Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O’Brion and her Meal Master

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Title: SWEET AND SOUR PORK #2
Categories: Chinese, Pork
Yield: 6 servings

2 lb Lean pork
1 tb Bacon dripping
2 tb Cornstarch
1/2 c Water
1/4 c Brown sugar
1/3 c Vinegar
1 tb Soy sauce
1 Number 2 can pineapple
-chunks
3/4 c Sliced green pepper
1/2 c Sliced onion

Cut the pork in 1-1/2 inch strips and brown the pieces
in bacon drippings. Drain the pineapple and reserve
the juice. Stir the cornstarch into the water and
combine it with the sugar, vinegar, soy sauce, and
pineapple juice. Cook this until it is clear and
slightly thickened, about 2 minutes.

Add the sauce to the pork and cook for about 1 hour,
covered, over low heat or until the pork is tender.
Chill it overnight. Before serving, heat it over a low
flame until it is hot, then add the pepper, onion, and
pineapple pieces. Cook for 2 minutes and serve with
wild rice or a mixture of white and wild rice.

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Title: Low-Fat Alfredo Sauce
Categories: pasta, sauces
Yield: 1 servings

1 1/2 c low-fat cottage cheese
3 tb low-fat milk
1/2 c red sweet pepper — chopped
1 clove garlic — minced
1 tb margarine — * see note
1/2 c frozen peas
1/8 ts each salt and pepper
8 oz fettuccine or linguine —
1 cooked drained
2 tb grated parmesan cheese
1 tb snipped fresh basil

* I would leave this out, and saute with water

In a blender container combine cottage cheese and milk; blend til
smooth. In a 2-quart saucepan cook sweet pepper and garlic in hot
margarine until tender. Reduce heat. Add milk mixture, peas, salt,
and pepper. Cook and stir till heated through (do not boil) Toss with
hot pasta. Sprinkle with Parmesan and basil. makes 4 main-dish
servings.

***nutrition facts per serving: 362 calories, 5g total fat (1 g
saturated fat) 13mg cholesterol, 338 mg sodium, 52 g carbohydrates, 1
gram fiber and 26 gram protien. Daily value: 18% vitamin A, 37%
vitamin C, 8% calcium, and 18% iron.

{Kay’s note, I would also add some crab, or shrimp, or clams to make a
seafood Alfredo!}

Source: April issue of Better Homes and Gardens.

Recipe By : Kay Hinga

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STEFADO (GREEK-STYLE OVEN BEEF STEW)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Greek
Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
15 oz Boneless chuck steak
2 ts Olive oil
2 c Water
1/4 c Tomato paste
2 tb Red wine vinegar
2 Inch cinnamon stick
1/2 ts Salt
1/4 ts Each cumin seed and pepper
1 c Pearl onions, parboiled
2 oz Feta cheese, crumbled

On rack in broiling pan broil chuck, turning once,
until rare, about 5 minutes on each side; cut into
1-inch cubes. In 10-inch skillet heat oil over
medium-high heat; add chuck and saute for 5 minutes.
Transfer meat with slotted spoon to a 1 1/2-quart
casserole, reserving the pan drippings. Preheat oven
to 350F. In same skillet stir water, tomato paste,
vinegar, and seasonings into pan drippings; bring to a
boil, stirring to scrape up any browned particles.
Pour over meat in the casserole; cover and bake for 1
1/2 hours. Add onions, cover, and bake until meat is
tender, about 30 minutes longer. Remove and discard
cinnamon stick. Top with feta cheese and bake,
uncovered, until cheese is softened and heated
through, about 5 minutes.

Makes 4 servings.

[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]

Posted by Fred Peters.

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Title: Snickerdoodles
Categories: Cookies, Crisco.034
Yield: 72 cookies

1 c Butter Flavor Crisco
1 1/2 c Sugar
2 Eggs
2 tb Milk
1 ts Vanilla
2 3/4 c Flour, all purpose
2 ts Cream of tartar
1 ts Baking soda
3/4 ts Salt
1/2 c Sugar, granulated
2 ts Cinnamon

Preparation Time: 30 Minutes Bake Time: 7 to 8 Minutes

1. Heat oven to 400 F.

2. Cream Butter Flavor Crisco, 1 1/2 cups sugar, eggs, milk and
vanilla in large bowl at medium speed of electric mixer until well
blended.

3. Combine flour, cream of tartar, baking soda and salt. Mix into
creamed mixture. Shape dough into 1 inch balls.

4. Combine 1/2 cup granulated sugar and cinnamon in small bowl. Roll
balls of dough in mixture. ( Hint: Sugar mixture can be put in
zip-lock plastic bag. Put 2 to 3 dough balls at a time in bag. Shake
to sugar coat. ) Place 2 inches apart on ungreased baking sheet.

5. Bake at 400 for 7 to 8 minutes. Remove to cooling rack.

Colored Sugar Variation: Add 2 teaspoons cinnamon to flour mixture in
step #3. Combine 3 tablespoons colored sugar and 3 tablespoons
granulated sugar for coating instead of the cinnamon and sugar
mixture.

Makes 6 dozen 1 1/2 inch cookies.

Source: Butter Flavor Crisco Cookie Collection, page 41.
Shared by: David Knight

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Title: WHITE TURNIP SOUP
Categories: Soups, Vegetables
Yield: 6 servings

4 Medium-sized white turnips
1 lg Onion
3 tb Butter
Salt and pepper
3 sl Bread
2 Egg yolks
1/2 c Cream

Info: from The Old Farmer’s Almanac Colonial Cookbook

Parsley

Peel, slice and coarsely chop the vegetables and cook
them slowly in the butter for 5 minutes. Add 6 cups
of boiling water, salt and pepper, and bread, which
you have first dried out in a slow oven and crumbled.
Simmer the soup for a half hour and puree’ it. Reheat
over low heat. Stir in the egg yolks beaten well with
the cream. Serve at once, garnished with finely
minced parsley.

Posted by Perry Lowell. Courtesy of Fred Peters.

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KOREAN HOME-STYLE SCALLION PANCAKES

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads Beef
Vegetables Oriental

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DIPPING SAUCE—–

1 c Flour 4
Scallions, root ends trimmed 1 ts Salt
-cut into 2″
lengths 1 1/2 c Cold water, or enough to 2
oz Sweet red or green peppers,
~make moderately thin batter -in 2″
juliened strips 3 oz Ground beef
Corn oil for frying 2 tb
Soy sauce 1/2 ts Dried hot red
chili flakes 1/4 ts Korean sesame oil
1 ts Thinly sliced green onion 1/2 ts
Toasted sesame seeds

In a large mixing bowl, combine flour, salt, water and
beef. Add scallions and peppers; mix thoroughly but
gently. Heat an 8-inch skillet over medium-high heat.
Pour in a little oil and reduce heat to medium. Add
half the batter mixture. which should make a pancake
about 1/4-inch thick. Fry for 3 to 4 minutes, then
flip pancake and fry another 3 to 4 minutes. Remove
pancake and keep warm.
Heat a little more oil in the skillet and add
remaining batter. Fry on both sides and remove from
skillet. Slip pancakes onto a cutting board and cut
each into 3-inch pieces. Quickly reassemble pieces in
their original pancake shapes or present uncut
pancakes which are then divided at the table. Serve
warm with traditional Dipping Sauce. DIPPING SAUCE:
Combine ingredients in a small bowl and serve at the
table with pancakes. Makes about 3 tablespoons.

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Title: FRESH LIMEADE
Categories: S_living, Appetizers
Yield: 1 servings

1 1/2 c Sugar
1/2 c Boiling water
2 To
3 ts Grated lime rind
1 1/2 c Fresh lime juice
5 c Cold water
Lime slices
Fresh mint sprigs

Combine sugar and boiling water, stirring until sugar dissolves. Add
lime rind, lime juice, and cold water; mix well. Chill.Serve over
ice. Garnish with lime slices and mint sprigs. Yield: 2 quarts.

MMMMM

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Title: HOT FRIED CHICKEN SALAD
Categories: Poultry, Salads
Yield: 1 servings

2 lb Breasts
1/2 ts Salt
1/4 ts Black pepper
1/2 c Flour
3 Eggs
1/4 c Milk
1/2 c Breadcrumbs
2 c Vegetable oil frying
2 pk Fresh spinach, washed/stemme
2 Carrots, peeled/cut into thi
1 Red bell pepper cut into thi
1 Red onion, peeled cut into t
3 tb Honey
4 tb Dijon mustard
1/3 c Cider vinegar
Salt and pepper to taste
1/2 c Olive oil
1 c Vegetable oil

~————-For the
chicken:——————————————–
~———-For the salad:———— ———–For
the dressing:———- TO MAKE THE CHICKEN, cut up
breasts season the nuggets with salt and pepper.
Place the flour on a sheet of wax paper, and beat the
eggs with the milk in a shallow bowl. Place the
breadcrumbs on another sheet of wax paper. Dip the
chicken pieces in the flour, shaking to remove any
excess, then dip them in the egg mixture, and then in
the breadcrumbs. Allow them to sit for 10 minutes so
the crumbs will adhere. Prepare salad ingredients, and
arrange them on 6 individual plates or a serving
platter. To make the dressing, combine the honey,
mustard, vinegar, salt and pepper in a bowl. Whisk
until smooth, and then slowly whisk in the oils. To
serve, heat the oil in a deep-sided pan over
medium-high heat to a temperature of 375F. Add the
chicken pieces, being careful not to crowd the pan,
and fry until golden brown, about 5 minutes. The
frying will have to be done in batches. Remove from
the oil with a slotted spoon and drain well on paper
towels. Arrange the chicken pieces on top of the
salads, and drizzle the dressing over all. Serves 6.
Note: The salad is even quicker to make if you
purchase the already-breaded chicken nuggets. You can
buy nuggets already breaded in the poultry case or the
freezer case.

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Title: STIR-FRIED CELERY
Categories: Oriental, Vegetables
Yield: 4 servings

1 1/2 lb Chinese celery
-=OR=- European celery
2 tb Peanut oil
1 ts Salt
3 tb Finely chopped garlic
1/2 c Chicken stock

SEPARATE THE STALKS OF THE CELERY from the center and
with a sharp knife, string the tougher outside stalks.
Then cut the celery into 1-inch lengths. Heat a wok or
large saute pan until it is hot. Add the oil, salt and
garlic and stir-fry for 20 seconds. Pur in the celery
and continue to stir-fry 2 minutes. Finally, pour in
the chicken stock and continue to cook until most of
the liquid has evaporated. Serve at once. Serves 4, as
part of a Chinese meal or 2, as a single dish.

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