FRESH CORN MUFFINS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Plain cornmeal
1/2 c A-p flour
1 tb + 1 ts baking powder
1 t Salt
1 c Fresh corn
1 Egg — slightly beaten
1/4 c Vegetable oil
1 c Buttermilk

Combine first 4 ingredients in medium mixing bowl. Add
corn, egg, oil, and buttermilk, stirring well. Pour
batter into 8 nonstick muffin cups. Bake at 475 degs
for 20-25 mins or until brown.

From: Cookbook for Diabetics and their Families

Each serving: 1 Muffin; Each serving may be exchanged
for: 2 bread; 1 fat

Reformated 4 you and yours via Nancy O’Brion and her

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Title: Pasta Fagioli Ala Cardosa
Categories: Soups, Pasta, Italian
Yield: 1 Servings

4 lb Fresh Roman or Cranberry
-beans (white with a red
-fleck running through) or
1 lb Dried beans soaked overnight
2 lg Onions; chopped
1 c Italian parsley; coarsely
-chopped
1/2 lb Ditalini macaroni
10 lg Cloves garlic; sliced
Salt and pepper
Olive oil
Locatelli cheese

Cook all of the beans in two quarts of water until
tender; drain and reserve the fluid. Put half of the
beans through a food mill, putting the pulp back into
the reserved fluid and discarding the skins.
Meanwhile, saute onion until transparent in olive oil;
add chopped parsley and garlic slices and add to the
bean pulp and wat mixture. Add more water if necessary
and season with salt and pepper to taste. Add the raw
macaroni and cook until tender. Then add remaining
cooked beans and heat through. The consistency should
now be of a hearty soup. Serve piping hot drizzling
olive oil on top of each bowl. A sprinkling of fresh
grated Locatelli cheese is optional, but adds
delicious flavor. A wonderful dinner when served with
a crispy green salad, crusty Italian bread, and a
bottle of your favorite wine.

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Title: APPLESAUCE NUT BREAD
Categories: Breads, Sauces
Yield: 6 servings

2 c All-purpose flour
3/4 c Granulated sugar
3 ts Baking powder
1/2 ts Cinnamon
1 ts Salt
1/2 ts Baking soda
1 c Coarsely chopped walnuts
1 Egg
1 c Canned/jar applesauce (Motts
-is great)
2 tb Melted shortening

Start heating oven to 350. Grease 9x5x3 loaf pan. Onto waxed paper, sift
flour, baking powder, cinnamon, salt, soda; add walnuts. In mixing bowl,
beat egg; add applesauce, shortening. Add flour mixture; stir just until
blended; turn into pan. Bake 1 hour. Cool in pan 10 minutes; remove. Cool
overnight before slicing.

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EASY MISO SOUP WITH VEGETABLES AND TOFU

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c — water
2 Onions, green — minced
3 lg Chard leaves — chopped
2 Corn ears — kernels cut from
-cob (about 2 cups)
4 oz Tofu, firm or soft — cut into
-1/2″ cubes
2 tb Miso

1. Heat water to a boil. Add vegetables and tofu.
Cook 5 minutes.

2. Remove 1/4 cup water and dissolve the miso in it.
Add miso water to soup, lower heat and cook, stirring
for 1 or 2 minutes longer. Stir before serving, since
good-quality misos tend to separate slightly.

The American Vegetarian Cookbook by Marilyn
Diamond/MM by DEEANNE

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Title: CREAM CHEESE CHOCOLATE CHIP PIZZA (SOFT)
Categories: Cookies, Desserts
Yield: 2 12″ pizzas

1 c Butter-margarine; softened
3/4 c Sugar
3/4 c Brown sugar
8 oz Cream cheese; softened
1 ts Vanilla
2 Eggs
2 1/4 c All purpose flour
1 ts Baking soda
1/4 ts Salt
12 oz Semisweet chocolate chips
1 c Chopped walnuts (Optional)

Preheat oven to 375. Lightly grease two 12 inch pizza pans. Cream butter,
sugars, cream cheese and vanilla in large bowl. Add eggs, beat until
light.

Combine flour, baking soda and salt in small bowl. Add to creamed mixture;
blend well. Stir in chocolate chips and walnuts (if used)

Divide dough in half, spread each half evenly into prepared pans.

IMPORTANT – DO NOT SPREAD ALL THE WAY TO EDGES, THIS DOUGH DOES SPREAD
Leave about a half inch space between edge of dough and rim of pizza pan.

Bake 20 to 30 minutes or until lightly browned. Cool completely in pans on
wire racks.

To serve: cut into slim wedges.

Personal note: When these were brown and ready to take out of the oven
they had a soft consistency – much like that of a soft batch cookie. I
wanted a firmer cookie. Put them both back in the oven, and turned the
off. Let sit for 1 hour hoping they then became more like a chocolate chip
cookie. They never crisped up, but remained soft. Still tasted good.

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Title: Low-Fat Nilla-Nana Chocolate Chip Muffins
Categories: muffins
Yield: 16 muffins

1 c sugar
1 lg egg
2 ripe bananas; mashed
1/3 c applesauce, sweet or unsweet
8 oz vanilla-flavor lowfat yogurt
10 oz semisweet chocolate chips
2 c all purpose flour
1 ts baking powder
1 ts baking soda
1/2 ts salt

Preheat oven to 375~. In a large bowl, combine the sugar and the egg
and blend well. Add the mashed bananas, applesauce, and yogurt and
stir to combine. Stir in the chocolate chips. In a separate bowl,
combine the flour, baking powder, baking soda, and salt. Make a well
in the center of the flour mixture and pour the wet ingredients into
the well. Stir until just blended. The batter will be lumpy. Pour the
batter evenly into the two 8-cup muffin pans that have been well
greased or lined with paper muffin cups. Bake for 10-15 minutes, or
until a toothpick inserted in the center of a muffin comes out clean.
This is a light-colored muffin so be careful not to overbake. Let the
muffins cool in the pan for 2-3 minutes, then carefully remove and
place on a wire rack to cool.

NOTE: You can substitute two 4-oz jars of banana baby food (such as
Gerber) for the applesauce and use just 1 ripe banana. Or try other
baby food fruits such as pineapple, apple or plum.

Source: The Great American Chocolate Contest Cookbook Dottie Cross –

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Quick Pea Soup

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Soups Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoon Margarine
Cloves Garlic — minced
2 cup Vegetable stock
1 dash White Pepper
1 dash Nutmeg
Stalks Celery — finely chopped
Med Onion — chopped (1/2 cup)
16 ounce Bag frzn Peas — thawed (3 cups
1/2 cup Low-fat Milk

GARNISH: Herbed garlic Croutons, 1/4 c chopped fresh parsley and 2 T lemon
peel, or grated Parmesan cheese, optional.

In a Dutch oven or 4-5 qt saucepan, melt margarine. Add celery, garlic, and
onion. Saute until softened, about 5 minutes.
Add vegetable stock, peas, and white pepper. Over med heat, cover and simmer 5
minutes.
Transfer mixture to bowl of food processor. Cool slightly. Puree.
Return mixture to pan; add milk and nutmeg. Heat through, about 5 minutes,
stirring constantly. Top each serving with garnish if desired.

VARIATION: stir in 1 carrot, steamed and sliced, additional whole peas, or
sauteeed and sliced mushrooms.

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Title: Sizzling Beef Fajitas
Categories: Mexican, Beef
Yield: 8 servings

4 cl Garlic, minced
1 tb Lime juice
1/3 c Worcestershire or soy sauce
4 Serrano chilles, stemmed
-And minced
1/4 c Apple cider vinegar
14 cn Beef broth
2 tb Safflower oil
2 Yellow or white onions,
-Thinly sliced
2 Bell peppers, thinly sliced
4 Limes, cut in half
1 c Sour cream
3 lb Skirt steak, 1/2 inch thick

————————-MARINADE————————-
Flour tortillas
Pico de gallo
Guacamole

Originally from: “Austin American=Stateman, May 24,
1990 Sizzling Beef Fajitas

At least 3 hours before grilling the meat, trim it to
remove all fat and gristle. For skirt steak, use a
flat metal pounder to tenderize. {This is needed
because of the short marinading time.} Put the meat in
a shallow glass dish or plastic bag. Combine the
marinade ingredients. Marinate for about 3 hours in
refrigerator.

About 45 minutes before serving, clean the grill
surface and rub it with an oil dampened cloth. Preheat
the grill for about 30 minutes. Remove the meat from
the marinade. Sprinkle the meat and salt and pepper
and place it on the grill. Baste with marinade, grill,
then turn, baste again and grill until medium rare,
about 5-6 minutes in all, or until desired doneness.
Remove, cover with foil and keep warm.

Heat 2 TBSP oil in a cast-iron skillet over
medium-high heat. Add the onions and cook until
browned, but still crisp. Remove and add bell peppers.
Saute about 2 minutes and add onions. Remove the
skillet from the heat.

Preheat the oven to 450 degrees F. Wrap the tortillas
or pita breads in foil and heat until warm, 8-10
minutes. {Or zap ’em in a microwave for 15 to 25
seconds per tortilla, depending on your microwaves
strength. Or grill ’em on the coals for a few seconds,
or in another cast iron skillet for a few seconds.}

Cut the beef across the grain into strips about 1/4
inch thick. Reserve all the juices. Put the skillet
back on high heat long enough to get hot, then add the
meat. It will sizzle. Turn immediately, then put the
onions and peppers on top. Pour the reserved juices on
top to create a sizzle. (For an even more dramatic
sizzle, you can drizzle the meat and onions with 2
TBSP oil instead of the reserved juices.) Carry the
skillet immediately to the table. Sqeeze lime juice on
top. To serve, use tortillas to enclose meat strips,
peppers, onions, pico de gallo, guacamole, and sour
cream.

Makes 8 servings.

From ”Foods of the Sun"

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Title: GARLIC STRAWS
Categories: Appetizers, Nsv
Yield: 20 straws

1/2 lb Puff pastry
Juice of 2-3 garlic cloves
2 oz Milk
1 ts Paprika
1 tb Parmesan cheese
Salt and cayenne pepper

Preheat oven to 425F. Roll out the puff pastry on a
floured board into a rectangle, as thinly as possible.
Stir the garlic juice into most of the milk and brush
the pastry with half of it. Mix the paprika and
Parmesan, and season with a little salt and cayenne.
Sprinkle half of it over one half of the pastry. Fold
the pastry and roll out as thinly as possible.

Repeat with the remaining garlic milk and Parmesan
mixture and roll out to a rectangle not more than 1/4
inch thick. Brush with milk and cut into strips about
1/2 inch wide and 6 inches long.

Arrange the straws, at least an inch apart, on greased
baking sheets and bake for 7 to 10 minutes or until
well-risen and golden brown. Serve warm, piled onto
each other, log cabin style.

The Great Garlic Cookbook, by Sophie Hale : ISBN
1-55521-801-6

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TEMPEH FAJITAS WITH CUCUMBER SALSA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–FOR THE MARINADE—–
3 tb Tamari soy sauce
Juice of 1/2 lime
1 t Brown sugar
2 tb Vegetable oil
3 cl Garlic — minced
1/4 ts Crushed red pepper flakes
—–FOR THE FILLING—–
8 oz Tempeh — cut into 1/2′ strips
3 Bell peppers — cut into 1/2″
-strips (red, green, yellow)
1 md Red onion — halved vertically
– and thinly sliced
—–FOR THE SAUCE—–
2/3 c Low-fat yogurt
1/2 sm Cucumber — peeled, seeded,
And finely diced (1/3c)
1/4 ts Ground cumin
1 tb Minced fresh parsley
—–TO SERVE—–
8 8″ flour tortillas

Combine the marinade ingredients in a large bowl. Stir
in the tempeh, bell peppers and onion. Marinate at
least 30 minutes or up to 2 hours. Preheat oven to 450
F. In a small bowl combine the salsa ingredients.
Cover and chill until ready to use. Sprinkle a little
water on each tortilla and rub it into each tortilla
with your fingers. Stack the tortillas, then wrap in
foil. Set aside. Spread the marinated tempeh and
vegetables on a baking sheet in one layer. Bake 15
minutes, or until the vegetables are tender anfd
tempeh begins to brown. So not toss while cooking.
Place the tortilla packet in the oven for about 7
minutes. This will heat the tortillas with a little
steam to soften them. To serve, place a tortilla on
each plate. Spoon some of the tempeh mixture along the
center, cover with a little cucumber salsa, then fold
and roll to enclose the filling.

Nutritional info per serving: 387 cal; 19g pro, 57g
carb, 10g fat (23%)

Source: Main-Course Vegetarian Pleasures by Jeanne
Lemlin Miami Herald, 8/31/95 format: Lisa Crawford,
8/5/96

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