Title: Corky’s Pilaf
Categories: Corky, Rice, Grains, Good
Yield: 4 servings

1/4 c Pearl barley
2 c Water
1/4 c Chopped onion
1 Clove garlic, minced
8 oz Mushrooms, sliced
1 t Olive oil
1 c Chicken broth or 1 c water
-1 ts chicken bullion
1/2 c Rice
2 Green onions, sliced
1/2 c Frozen peas, rinsed

Cook barley in water, covered for 30 minutes. Saute
onions garlic in oil until tender, add mushrooms and
cook on high until all liquid is gone. Drain barley.
Add mushroom mixture to barley. Add chicken broth and
rice. Bring to a boil, cover and simmer of low heat
for 20 minutes. Stir in green onions and peas.

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Baked Potato Soup

Recipe By : Creosote’s Kitchen
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large baking potatoes
2/3 cup flour
2/3 cup butter
1 1/2 quarts milk
1 cup sour cream
4 each green onions — chopped
6 oz cheddar cheese — grated
1 pinch salt/pepper
2 cups bacon — crisped, cooked

Heat oven to 450F degrees and bake the potatoes until fork tender (1 hour).
Melt butter in a medium saucepan. Slowly blend in flour with a wire whisk
until thoroughly blended, making a roux. Gradually add milk to the butter-
flour mixture, whisking constantly. Whisk in salt and pepper and simmer over
low heat, stirring constantly. Cut potatoes in half, scoop out the meat and
set aside. Chop half the potato peels and discard the remainder. When milk
mixture is very hot, whisk in potato. Add green onion sand potato peels. Whisk
well, add sour cream.. Heat thoroughly. Add cheese a little at a time until
all is melted in. Serve. Top with crumbled bacon.

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NOTES : Posted to Fabfood 1/99

Title: Grilled Eggplant
Categories: Diabetic, Bbq/grill, Vegetables, Side dishes
Yield: 6 servings

1 lg Eggplant 1/2 ts Italian seasoning
1/3 c Butter (or marg.); melted 1/4 ts Salt
1/2 ts Garlic salt 1/8 ts Pepper

Peel the eggplant, and then cut into 3/4″ slices.

Combine butter, garlic salt, and Italian seasoning; stir well. Brush
eggplant sliced with butter mixture, and sprinkle with salt and
pepper.

Place eggplant about 3 to 4 inches from coals. Grill over medium
coals 10 minutes or until tender, turning and basting occasionally.

SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by
Nancy Coleman.

MMMMM

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

– – – – – – – – – – – – – – – – – –

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.

—–

Winter Squash Soup With Lemon Grass And Coconut Milk

Recipe By : “Vegetarian Cooking for Everyone” (adapted) by D. Madison
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stews Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 slices fresh ginger — (1/4-in.)
1 cinnamon stick — (3-in.)
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1/4 teaspoon cardamom seeds
4 cloves
1 tablespoon peanut oil
2 1/2 pounds peeled seeded butternut squash
coarsely chopped — (4 c.)
1 large onion — diced
2 jalapeño chiles — minced, divided
Tender middle section from 1 lemon- — minced
grass stalk
1 large garlic clove — crushed
6 cups vegetable — (or chicken) stock
1 cup unsweetened coconut milk — (see Note)
Salt to taste
Juice from 2 limes
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint

This sweetly fragrant soup is adapted from Madison’s vegetarian book. To
peel the squash, first cut it in half crosswise, then place the pieces cut
side down on a cutting board. Use a small sharp knife to cut the peel
away, working from the top of the squash down to the cutting board.

Note: Coconut milk is a canned product, not the liquid in a fresh coconut.
It can be found at most supermarkets, either with the Asian foods or with
the canned milk.

In cloth spice bag or piece of cheesecloth, tie ginger, cinnamon,
coriander, cumin, cardamom and cloves.

Warm the oil in a soup pot over medium heat. Add squash, onion, half the
minced chiles, and the lemongrass and garlic. Cook 10 minutes, stirring
occasionally. Add stock and spice bag. Bring to boil. Reduce heat to low
and simmer soup, partially covered, until squash is tender, about 30
minutes. Remove spice bag.

Puree soup, then return it to heat and stir in coconut milk. Heat
thoroughly. Add salt and lime juice. Stir in herbs and remaining minced
chile and serve. Makes 2 quarts; 4 to 6 servings.

Each 1/6 serving without salt contains approximately 1 vegetable exch., 1
bread/ starch exch., 2 fat exch.; 170 calories, 20 gm. carbohydrate, 3 gm.
protein, 11 gm. fat (including 8 gm. sat. fat), 16 mg. sodium, 66 mg.
calcium and 4 gm. dietary fiber.

Star Tribune, Published Wednesday, January 13, 1999

Converted by MC_Buster.

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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

– – – – – – – – – – – – – – – – – –

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.

—–

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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