Title: BAKED APPLES
Categories: Desserts, Fruits
Yield: 6 servings

6 lg Baking apples
1/2 ts Cinnamon
1/4 ts Nutmeg
12 tb Brown sugar
1 1/2 ts Butter

1. Wash and core apples, then remove a 1 inch strip of
peel around the middle of each apple.

2. Place apples in a 2 quart square baking dish.

3. Mix sugar, and spices in a small bowl.

4. Fill center of each apple with mixture and dot with
1/4 ts. butter.

5. Add enough water to baking dish to cover the bottom
of the dish.

6. Bake uncovered, at 350ø until apples are tender.
Baste with glaze occasionaly.

Serve warm, covered with some of the baking glaze and
real whipped cream.

*** 1/2 c of raisins can be added to the sugar and
spice mixture. ***

Tip: McIntosh or Granny Smith apples are great for
this.

From the kitchen of Lois FLack.

—–

SANDY’S LENTIL/RICE/BARLEY SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Lentils
1 c Rice
2/3 c Barley
1 Onion, chopped
1 Bay Leaf
2 cn Corn
1 1/2 ts Sweet Basil
1 1/2 cn Evaporated Milk
Salt to taste

Wash and sort lentils, rice, barley. Simmer lentils,
rice and barley in 6 cups water with salt, onion, bay
leaf and sweet basil until tender. Add corn and milk.
Add additional salt to taste. Warm to desired eating
temperature.

Serve in a bowl with generous servings on Cottage
Cheese on top of the soup.

– – – – – – – – – – – – – – – – – –

Title: CHICKEN POT PIE
Categories: Casseroles, chicken
Yield: 6 servings

2 tb Butter
1/2 c Sliced onion
1 c Mushroom soup
1/2 c Milk
1/8 ts Marjoram
1 1/2 c Diced chicken
1 c Whole small potatoes
1 c Peas

cook onion in the butter till tender. blend soup, milk, marjoram and
add to onion and heat.put chicken, potatoes and peas in casserole and
pour the liquid ingredients over. top with bisquik mix or your own
tea biscuit recipe made into individual biscuits. bake in 450 degree
oven 20 minutes

MMMMM

SPICY WINTER VEGETABLE CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 tb Olive oil
1 cl Garlic — minced
1 md Onion — minced
3 c Turnips — cut into 1/4-inch
. cubes
1 c Mushrooms — coarsely chopped
1 1/2 ts Ground cumin
1 t Dried mint
1/4 ts Chili powder
1/4 ts Fennel seeds
4 c Turkey stock — divided
3/4 c Canned tomatoes — whole
1 pk Frozen baby lima beans — 10oz
. thawed (see note)
Cilantro or parsley — chopped
. for garnish

NOTE: If your taste buds prefer, you may use canned
navy or kidney beans; rinse them well and add them
during the last 5 minutes of cooking.)
Heat the oil in a large, heavy saucepan over low heat.
Add the minced garlic and onion. Cook for 8 to 10
minutes, or until golden. Stir in the peeled turnip
cubes, mushrooms, cumin, mint, chili powder and fennel
seeds. Cook for about 1 minute. Stir in the turkey
stock and the canned tomatoes. Bring to a boil.
Cover and simmer 12 to 15 minutes, or until the
vegetables are tender.

Stir in the renaining turkey stock and the package of
baby lima beans (see note above). Cook uncovered 10
to 15 minutes, or until the vegetables are tender.
Season with salt and pepper to taste. Spoon the
chowder into the serving bowls and garnish with
chopped cilantro or parsley, if desired.

* Approximate nutritional analysis: 208 calories per
1-cup serving, 12g protein, 26g carbohydrates, 7g fat
(29% of calories), 8g fiber, 279mg sodium, 56% of the
Daily Value for vitamin C, 25% for copper, 15% for
iron.

** American Health — November 1995 **

– – – – – – – – – – – – – – – – – –

Title: Clam Chowder
Categories: Soups Fish Appetizers Londontowne
Servings: 4

1 qt Steamed softshell clams 1 ea Onion
3 ea Medium potatoes, diced 2 T Chopped parsley
1/4 lb Butter 2 c Milk
1 x Salt/pepper to taste

Melt butter, add onion and cook until tender but not brown. add potatoes
and just enough water to cook potatoes. When potatoes are tender add
parseley, salt and pepper, and clams with their juice. Just before serving
add 2 cups milk and heat but do NOT boil.

Mrs. William McG. Harlow

—————————————————————————–

NEPTUNE GAZPACHO

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 c Tomato juice
c Clam juice
1 Cucumber; peeled, seeded,
– and diced
3 Scallions; thinly sliced
2 tb Virgin olive oil
2 tb Red wine vinegar
1 tb Sugar
1 tb Fresh dill, chopped
1 Garlic clove; crushed,
– and chopped
4 oz Cream cheese; frozen hard,
– and then coarsely grated
1 Avocado; peeled, pitted and
– diced medium
1/2 ts Tabasco sauce
3/4 c Bay shrimp, cooked

In a large bowl place all of the ingredients except
for the shrimp. Gently mix the ingredients together.
Place the soup in the refrigerator and chill it
overnight. Serve the soup in chilled serving bowls and
garnish it with the bay shrimps floating on top.
Source: BeauRivage – Malibu, California “Southern
California Beach Recipe” by Joan and Carl Stromquist
ISBN: 0-9622807-3-9

– – – – – – – – – – – – – – – – – –

KARI’S CHOCOLATE CHIP MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c FLOUR
1 1/2 c SUGAR
3/4 ts BAKING SODA
1 d SALT
1 c BUTTER
2 ea EGGS
3/4 c BUTTERMILK
1/4 c SOUR CREAM
3/4 ts VANILLA
3/4 c CHOCOLATE CHIPS

IN A LARGE BOWL, COMBINE FLOUR, SUGAR, SODA, AND SALT.
CUT IN MARGARINE UNTIL CRUMBLY. STIR IN BUTTERMILK,
SOUR CREAM, AND VANILLA. DO NOT OVER MIX. FOLD IN
CHOCOLATE CHIPS. FILL GREASED MUFFIN TINS 3/4 FULL OF
BATTER. BAKE AT 375 DEG F. FOR 20 MINUTES.

– – – – – – – – – – – – – – – – – –

Title: Millionaire Shortbread
Categories: Cookies
Yield: 1 servings

Leland cgvh43b-; crust-
3/4 c Flour
1/4 c Sugar
1/4 c Butter; caramel layer-
1/2 c Butter
2 tb Corn syrup
1 cn Sweetened condensed milk;
-14-oz can
1 ts Vanilla
1/2 c Semisweet chocolate chips

Crust. Preheat oven to 350~. Mix together the flour, 1/4 cup sugar and
1/4 cup butter until crumbly.
Press into a greased 8- inch square pan. Bake for 10-15 minutes or until
golden brown. Cool.
Caramel Layer. In heavy saucepan, melt 1/2 cup butter. Add the corn syrup
and the sweetened condensed milk. Bring to a boil and cook 12-15 minutes,
stirring constantly, until mixture turns medium caramel color.
Do not let burn. Remove from heate and stir in vanilla. Pour over crust.
Cool. Melt chocolate chips and spread over the caramel layer. Cool until
set. Cut into bars or squares.

Here is my recipe for Millionaire Shortbread. It’s a very good one
because I am frequently asked for the recipe. Bette…NM.

—–

Title: Italian Asparagus
Categories: Diabetic, Vegetables, Side dishes, Cheese
Yield: 4 servings

1/2 lb Asparagus spears; 1/2 ts Oregano;
-cooked or canned 1/4 ts Garlic powder;
1/4 c Tomato sauce; Salt and pepper to taste
1/4 c Water 1/2 c Swiss cheese

Lay asparagus spears in shallow baking dish coated with vegetable
cooking spray. Blend Tomato Sauce, water, oregano, garlic powder,
salt, and pepper. Bake at 350F for 25 to 30 minutes.
Microwave: Cook on High for 5-6 minutes.
Food Exchange per servings: 1/2 VEGETABLE EXCHANGE + 1/2 MEAT EXCHANGE

Source: The Complete Diabetic Cookbook by Mary Jane Finsand

MMMMM

SWEET PEA SOUP WITH LEMON-PEPPER CREAM

Recipe By : McCALL’S MAGAZINE — APRIL 1997
Serving Size : 8 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
SOUP:
3 tablespoons unsalted butter
1 (10-oz) russet potato, peeled and cut in — 1/4
inch dices
1 (10-oz) firm-ripe pear, peeled, cored, — chopped
1 large onion, — chopped
4 cups chicken broth
1 teaspoon fresh thyme leaves, chopped or 1/2 tsp — dried
1 package (10-oz) frozen peas
1 bunch watercress, rinsed, coarse stems discarded
8 sprigs watercress for garnish
1 teaspoon salt
freshly ground pepper
LEMON-PEPPER CREAM:
1/2 cup sour cream
2 tablespoons fresh lemon juice
1/2 teaspoon freshly ground pepper

SOUP:
In 4-quart Dutch oven, melt butter. Add potato, pear and onion; cook
covered, over low heat, stirring often, 20 minutes, until potato is
tender. Add chicken broth and thyme; bring to a boil. Reduce heat to
low, cover; simmer 8 minutes. Add peas and watercress; bring to boil.
Reduce heat; simmer 3 minutes. In blender, puree in batches. Add salt
and pepper.
LEMON-PEPPER CREAM;
Whisk together ingredients.
To serve: Ladle 1 cup soup into each of 8 bowls. Serve hot, at room
temperature or chilled. Drizzle with Lemon-Pepper Cream. Garnish with
watercress.

– – – – – – – – – – – – – – – – – –