Title: Mexican Cheese Dip
Categories: Low-cal, Low-fat, Low-sodium, Low-cholest, Mexican
Yield: 6 servings

1 c Plain low-fat yogurt
1/2 c Low-fat cottage cheese
2 T Unsalted margarine
1 Minced garlic clove
2 T Chopped green chilies
1 t Chili powder
1/8 t Ground black pepper

In small bowl, combine all ingredients. Cover and refrigerate about 1
hour. Stir well before serving. Serve with assorted fresh
vegetables.

APPROXIMATE NUTRIENT ANALYSIS PER SERVING:

75 calories, 4 g protein, 5 g fat, 4 g carbohydrate, 3 mg
cholesterol, 110 mg sodium, 120 mg potassium

FOOD GROUP UNITS:

1/2 Meat and Alternatives: Very Low Fat; 1/2 Fat: Polyunsaturated

From Heart Smart: Low-Cholesterol Living, Second Edition, by Gail L.
Becker, RD, copyright 1987.

MMMMM

NO-BAKE PEANUT BUTTER-OATMEAL COOKIES

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Sugar
1/4 c Cocoa
1/2 c Milk
1/4 lb Butter
1 pn Salt
1 t Vanilla
1/2 c Crunchy peanut butter
2 c Rolled oats
1 c Coconut

Combine sugar, cocoa, milk and butter. Boil 1 minute.
Remove from heat; add rest of ingredients. Drop by
spoonfuls on waxed paper.

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COLCANNON

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Vegetarian
Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Potatoes, sliced
2 md Parsnips,peeled and sliced
2 md Leeks
1 c Potato or soy milk
1 lb Kale or cabbage
1/2 ts Mace (optional)
2 x Garlic cloves, minced
1 d Salt
1 d Pepper
2 tb Margarine (soy)
1 bn Parsley

Cook the potatoes and parsnips in water until tender.
While these are cooking,chop leeks (greens as well as
whites) and simmer in the milk until soft. Next, cook
the kale or cabbage and have warm and well chopped.
Drain the potatoes, season with mace,garlic, salt and
pepper, and beat well. Add the cooked leeks and milk
(be careful not to break down the leeks too much).
Finally, blend in the kale or cabbage and margarine.
The texture should be that of a smooth-buttery potato
with well distributed pieces of leek and kale. Garnish
with parsley. Colcannon is also made by cooking
layered vegetables, starting with potatoes, in a
slow-cooker during the day. Drain vegetables, blend
with milk and margarine as above and garnish with
parsley.

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Title: TEXICAN CHILI
Categories: Soups, Bar-b-q, Main dish, Vegetables, Meats
Yield: 6 servings

6 sl Bacon; Diced
2 lb Boneless Beef Round; CutInto
1/2-Inch Cubes
30 oz Kidney Beans: Drained, 2 Cn
28 oz Tomatoes; Cut Up, 1 Cn
8 oz Tomato Sauce; 1 Cn
1 c Onion; Finely Chopped
1/2 c Carrots; Thinly Sliced,Pared
1/2 c Green Pepper; Chopped
1/2 c Celery; Chopped
2 tb Fresh Parsley; Minced
2 lg Cloves Garlic; Minced
1 md Bay Leaf
2 tb Chili Powder
1/2 ts Ground Cumin
1/4 ts Pepper

Fry the bacon in a 10-inch skillet, over medium heat,
for 5 minutes or until crisp. Remove and drain the
bacon on paper towels. Brown half of the beef cubes
in the pan drippings for 5 minutes. Place in a 3
1/2-quart slow cooker. Repeat with the remaining beef
cubes. Stir the bacon and remaining ingredients into
the slow cooker. Cover and cook, on the low setting,
for 10 to 12 hours or until the beef is tender.

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Caramel-Apple Euphoria

Recipe By : Crockery Favorites, Mable Hoffman
Serving Size : 7 Preparation Time :6:00
Categories : Desserts Crock Pot Dishes
Sauces Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 med apple
1/2 c apple juice
7 ozs caramel candy
1 tsp vanilla
1/8 tsp ground cardamom
1/2 tsp ground cinnamon
1/3 c peanut butter, creamy
7 slices angel food cake
1 qt vanilla ice cream

Peel, core and cut each aplle into 18 wedges; set aside. Combine apple juice,
unwrapped caramel candies, vanilla, cardamom and cinnamon. Drop peanut butter,
1 tsp at a time, over ingredients in crock pot and stir. Add apple wedges;
cover and cook on LOW for 5 hrs. Stir thoroughly, then cook 1 hr more. Serve
approx 1/3 cup of warm mixture over a slice of angel food cake or ice cream.

– – – – – – – – – – – – – – – – – –

Per serving: 1895 Calories; 19g Fat (9% calories from fat); 43g Protein; 400g
Carbohydrate; 35mg Cholesterol; 3223mg Sodium

Serving Ideas : serve as toppimg on ice cream or angel food cake

Cream Of Lentil Soup With Celery Root Flan

Recipe By : Restaurant Antoine, The Sutton Place Hotel
Serving Size : 1 Preparation Time :0:00
Categories : Lentils Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 ounces small green lentils — see cook’s notes
1 stalk celery — roughly chopped
1 carrot — peeled and
— roughly chopped
1 onion — chopped
2 slices bacon
1 clove garlic — minced
Bouquet garni *
1 pint chicken broth or water
1 cup whipping cream
1 sprig chervil — Optional
Salt and pepper — to taste
***FLAN***
1/4 medium celery root** — (celeriac)
1 egg
1/2 cup cream
Salt and pepper — to taste
Butter for greasing molds

*(1 bay leaf, a sprig of fresh thyme and a sprig of fresh basil) ** peeled, cub
ed and blanched until tender in boiling water, drained

Cook’s notes: Small green French lentils (lentils du Puy) are sold at Trader Jo
e’s. Preliminaries: Place lentils in a bowl or pot. Cover by 2 inches with wate
r. Allow to soak overnight. Procedure: In a Dutch oven, cook celery, carrot, on
ion, garlic and bacon on medium heat until vegetables are softened and bacon is
crisp. Drain lentils and add to vegetable mixture. Add bouquet garni and simme
r for 1 hour. Puree in blender and pass through a fine strainer. Add cream and
check seasoning. Keep warm. Preheat oven to 250 degrees. Prepare the flan. Pure
e cooked celery root, egg and cream in a blender until smooth. Pass through a f
ine strainer. Correct seasoning. Grease 5 small timbales or molds with butter.
Pour mixture into molds. Place molds in a baking pan. Pour simmering water in t
he pan so that it comes halfway up the sides of the molds. Place in a preheated
250-degree oven for 15 to 20 minutes or until mixture is firm in center. Prese
ntation: Unmold warm flan in center of shal!
!
low soup bowl. Garnish with a sprig of fresh chervil (if available). Ladle warm
lentil soup around the flan. Serve immediately. Variation: If desired, you can
garnish soup with finely diced tomatoes, whole cooked green lentils and crispy
bacon (sprinkled around flan).

Yield: Makes 5 servings.

scanned by sooz

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Thick and Hearty Tomato Herb Soup

Recipe By : Nat Dupree, TVFN
Serving Size : 6 Preparation Time :0:30
Categories : Dupree Soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons butter
1 cup chopped celery
1 large onion — chopped
1 28 ounce ca chopped tomatoes
2 tablespoons fresh basil — chopped
1 tablespoon oregano
1 tablespoon thyme
2 tablespoons chopped parsley
2 bay leaves
4 cups beef broth
1/4 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup Parmesan cheese – shavings, curls

In a Dutch oven or large heavy saucepan, melt the butter over medium heat;
add the celery and onion and cook until the celery is tender, 7 to 10
minutes. Add the tomatoes, basil, oregano, thyme, parsley, bay leaves, and
stock and bring to the boil. Simmer about 30 minutes. Remove from the heat
and remove the bay leaves. Puree the soup in batches in a blender or food
processor, leaving the soup slightly chunky. Season to taste with sugar,
salt, and pepper. Serve hot. Garnish with shaved Parmesan if desired.

Serves 6
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Title: Chinese Chicken Corn Soup
Categories: Diabetic, Soups/stews, Crockpot, Vegetables, Main dish
Yield: 6 servings

3 c Chicken broth; 2 tb Cold water
8 1/4 oz Can creamed corn; 1 2 Egg; whites
1 c Chicken; diced, cooked, 2 tb Parsley; finely, minced,
-skinned -fresh
1 tb Cornstarch

Combine chicken broth, corn, and chicken pieces in a large saucepan.
Bring mixture to a boil over medium heat, stirring occasionally.
Blend cornstarch with cold water and add to soup. Continue cooking,
uncoverd, for 3 minutes. Beat egg whites untill foamy; stir into
soup. Reduce heat to a simmer and cook until foamy. Ladle soup into
individual bowls and garish with parsley. Serve hot.

Food Exchanges per serving: 2 MEAT EXCHANGES + 1 STARCH/BREAD
EXCHANGES. CHO: 14g; PRO: 16g; FAT: 4g; CAL: 156; Low-sodium diets:
Substitute unsalted broth.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton

MMMMM

Tiramisu (Light)

Recipe By : Jason McDonald
Serving Size : 9 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Sugar
1 c Nonfat cottage cheese
1 c Nonfat sour cream
2 tb Dark rum
1 (8 oz) Light Cream Cheese
1 1/4 c Hot water
1 tb + 1/2 ts instant expresso coffee granules
40 Ladyfingers
1/2 ts Unsweetened cocoa

1. Position knife blade in food processor; add first 6 ingredients. Process
until smooth; set aside. 2. Combine hot water and expresso granules. Split
ladyfingers in half lengthwise. Quickly dip 20 ladyfinger halves, cut side
down, in expresso ( which you’ve mixed in a small bowl). Place, dipped side
down, into the bottom of a 9″ square baking dish. Dip 20 more halves cut
side down into the expresso; arrange dipped side down on top of the first
layer. Spread 2 cups of the cheese mixture over the lady- fingers evenly;
repeat procedure with remaining ladyfinger halves, expresso, and cheese
mixture. 3. Place one toothpick in each corner and one in the center of the
tiramisu (to prevent plastic wrap from sticking to the cheese mixture)
Cover with plastic wrap. Refrigerate 3-8 hours. Remove toothpicks; sprinkle
with cocoa. Note: You can add fresh or frozen fruit or cinnamon sugar as a
garnish.

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Title: KULICH
Categories: Breads, Russian
Yield: 24 servings

1/3 c Raisins,golden
3 tb Rum
1/2 c Sugar
1 pk Active dry yeast (1/4 oz)
1/2 c Water,warm (105-115′)
6 tb Butter,softened (3/4 stick)
3 Eggs
2 tb Vanilla
3 tb Milk,powdered
3/4 ts Salt
1/8 ts Saffron,ground (optional)
4 3/4 c Flour,all-purpose
1/4 c Almonds,slivered
1/4 c Orange peel,chopped,candied

——————————–SUGAR GLAZE——————————–
1 c Confectioners’ sugar
Reserved soaking rum
2 ts Lemon juice
1 ts Water

1. Soak raisins in rum for at least 30 or overnight.

2. Combine 1/2 teaspoon sugar along with yeast and water in small bowl. Let
stand until foamy, about 5 minutes.

3. Beat together remaining sugar, butter, eggs, vanilla, powdered milk,
salt and saffron, if using, and yeast mixture in large bowl with mixer
until blended. Add 2 cups of the flour and 1 tablespoon of soaking rum,
beating for 2 minutes at high speed.

4. Drain raisins and reserve rum for glaze. Stir raisins, almonds and
orange peel into dough with wooden spoon. Stir in enough of remaining flour
to form a soft dough. Turn out onto floured surface and knead until smooth
and elastic, about 5 minutes.

5. Place dough in greased bowl, turning to coat. Cover; let rise in warm
spot for 1 1/2-2 hours, until doubled. Grease well two 1 lb. coffee cans.
Line bottoms with rounds of waxed paper.

6. Turn dough out onto floured surface. Punch down; knead a few turns.
Divide in half and place in prepared cans. (They should be about two-thirds
full.) Let rise, covered, for about 1 1/2 hours, or until it has risen to
top of can.

7. Preheat oven to moderate (350’F). Brush tops of breads lightly with
water.

8. Bake in lower third of preheated moderate over (350’F) for 35-40 minutes
or until golden brown on top and long skewer inserted in center comes out
clean. Check after 25 minutes and tent with foil if browning too quickly.

9. Using oven mitts, carefully remove the bread from the cans, supporting
top of bread and twisting off can. Cool upright on wire rack to room
temperature. Drizzle glaze over breads. Garnish with candied orange peel
and slivered almonds, if you wish.

SUGAR GLAZE: Stir together confectioners’ sugar, reserved soaking rum,
lemon juice and water as need, in small bowl until good drizzling
consistency.

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