ORANGE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Diabetic Quickbreads
Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
1 tb Orange peel, grated
1 Eggs
3/4 c Orange juice
1/4 c Butter
1 tb Milk
1 t Vanilla

Preheat oven to 400. Grease 12 muffin cups or line with paper
liners; set aside. Combine dry ingredients (including orange peel)
in medium bowl. Combine and add egg, orange juice, melted butter,
milk, and vanilla; mix just until dry ingredients are moistened.
Spoon batter into prepared cups, filling each cup 1/2 full. Bake
18-20 minutes, until golden brown. Let cool in pan on wire rack 5
minutes. Remove from pan. Serve warm or at room temperature.

Nutrition information per muffin: 127 calories, 3 gm protein, 18 gm
carbohydrate, 5 gm fat, 28 mg cholesterol, 196 mg sodium, 1 diabetic
starch/bread exchange, 1 diabetic fat exchange

Source: “Sugar-Free Desserts,” the December 1992 issue of _Favorite
All-Time Recipes_ magazine From the recipe files of Sylvia Steiger,
GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at
net/node 004/005

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Scandinavian Cucumbers

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Diary sour cream
2 tablespoons Parsley — snipped
2 tablespoons Tarragon vinegar
1 tablespoon Sugar
1 tablespoon Chives — snipped
3 small Unpeeled cucumbers — thinly
(3 cups)

Stir together sour cream, parsley, vinegar, sugar, and chives. Gently fold in
cucumbers. Cover and chill.

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Title: SPRING MIX SALAD WITH SHRIMP AND FENNEL
Categories: Salads, Fish, Seafood
Yield: 10 servings

1/3 c Sherry wine vinegar
1/2 ts Salt
1/4 ts Freshly ground black pepper
1/3 c Extra virgin olive oil*
1 ts Extra virgin olive oil*
2/3 c Chicken or vegetable broth
4 Shallots; finely chopped
1 lb Shrimp; shelled, deveined,
— split lengthwise
2 Fennel bulbs; trimmed,
— thinly sliced, blanched
1 Lemon; juiced
10 c Spring greens mix

*Whole Foods (or other high quality) olive oil is recommended.

Mix together 1/3 cup vinegar, 1/2 the salt and pepper. Add 1/3 cup olive
oil, broth and shallots. Mix vigorously. Set aside. Season shrimp with
remaining salt and pepper. In a large skillet over medium heat, heat 1
tsp olive oil until very hot. Add shrimp and sauté stirring constantly
until cooked through (2-3 minutes). Transfer shrimp to a bowl and toss
with 1/2 the dressing. Toss fennel with lemon juice in a large bowl.
Combine with spring salad mix and remaining dressing. Toss in the shrimp
marinade. Serve immediately.

Nutritional information per serving (10): 164 calories, 11g protein, 11g
fat (1.5 saturated), 6g carbohydrates, 88mg cholesterol, 907mg sodium
Exchanges: 1 1/2 lean meat, 1 vegetable, 1 fat

Copyright Whole Foods Market, 1995, wfm@wholefoods.com
(http://www.wholefoods.com/wf.html)
Reprinted with permission from Whole Foods Market

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Title: Chunky Peanut Soup
Categories: Soups
Yield: 8 servings

2 tb Unsalted butter
1 md Onion, peeled and diced
2 md Carrots, peeled and diced
8 c Chicken stock
1 c Unsalted crunchy peanut
-butter
1 sm Tomato, quartered
4 sm Potatoes, peeled and cubed
1 sm Green pepper, roasted,
-cored, seeded, peeled, and
-diced
3 tb Minced fresh parsley
1 lg Zucchini, trimmed and diced
1 c Button mushrooms, stems
-drimmed, caps diced
1 lb Firm white fish such as
-halibut or snapper, bones
-removed,
Cut into bite-sized pieces
1 c Fresh peas
3 tb Freshly squeezed lemon juice

Info: from Farm House Cookbook, Susam Herrmann Loomis, 1991

Sidedish: Serve with freshly baked bread. Wine: Chardonnay such as
Raymond California Select 1989

Makes 8 to 10 servings.

salt cayenne pepper

1. Melt the butter in a large stockpot over medium heat. When it is
hot, add the onion and carrots and cook, stirring constantly, until
the onion begins to turn translucent, about 5 minutes.

2. Meanwhile, mix 1 cup of the stock with the peanut butter in a
medium-sized bowl until smooth.

3. Add the remaining 7 cups chicken stock to the vegetables. Stir,
and add the tomato, potatoes, roasted pepper, and 2 Tablespoons of
the parsley. Pour in the peanut butter mixture, and stir. Cover and
bring almost to a boil. Simmer, partially covered, until the
potatoes are cooked through, about 15 minutes. Then add the zucchini
and the mushrooms, stir, and continue cooking until the zucchini is
tender but still has texture, about 10 minutes. Stir in the fish and
the peas, and cook until the fish is opaque and the peas are still
bright green, 5 to 7 minutes. Add the lemon juice, stir, and season
to taste with salt and cayenne pepper.

4. Ladle the peanut soup into warmed soup bowls, garnish with the
remaining 1 Tablespoon parsley, and serve immediately.

MMMMM

CABBAGE TOFU OVER RICE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–TOFU MARINADE—–
24 oz Pressed tofu
1 tb Vegetable oil
2 1/2 tb Tamari
1 tb Worcestershire sauce
1/2 ts Ground allspice
—–CABBAGE—–
1 md Onion, chopped
2 tb Vegetable oil
4 c Shredded cabbage
—–SAUCE—–
2 tb Tomato paste
1 tb Vinegar
1 t Dill
1 t Salt
1/2 ts Sweet Hungarian paprika
Black pepper
1/4 c Water
—–TOPPING—–
1 tb Currants
Cooked rice, barley or
— mashed potatoes
1 ea Dill pickle, minced

Bake the tofu in its marinade in a 375F for about 35
minutes, turning the cubes 2 or 3 times during the
baking. Saute the onion in the oil till translucent.
Add cabbage, stirring occasionally, for about 5
minutes. Combine sauce ingredients pour over
cabbage. Add currants stir to coat cabbage evenly
with the sauce. Remove from the heat. Cover the
skillet bake in a 375F oven for 30 minutes. Serve
cabbage over rice, barley or mashed potatoes. Top
with minced pickle baked tofu.

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Title: Kiffels
Categories: Cookies
Yield: 110 servings

5 c Flour
1 lb Butter
6 Egg yolks
2 Yeast
1 c Sour cream
1 ts Vanilla; or *note
1 Walnut filling for kiffels

Recipe by: Margaret Groman
Cut in flour and butter until pea size. Add remaining ingredients. Dough
may seem soft, but it must be chilled overnight before rolling out.

Divide dough into six balls or individual small balls.

Margaret’s notes: I make approximately 110-120 balls. Roll out in
granulated sugar (and some flour). Put nut filling, or apricot, or prune
filling, and roll up. Bake in 325 degree oven until golden brown.

—–

Title: Apricot Dressing for Turkey
Categories: Diabetic, Dressings
Yield: 12 servings

1 c Dried apricots, snipped 1/4 c Chopped walnuts or
pine nuts
1 1/2 c Water or chicken stock 12 sl Bread, dry, cut small cubes
1 c Chopped celery

Bring the apricots and water (or chicken or turkey stock) just to a
boil in a saucepan. Let stand for 10 minutes. Add the celery, nuts
and bread. Toss lightly to moisten the bread and blend the
ingredients. Spoon into an oiled baking dish with a cover.

Bake in 350 F oven for about 40 minutes. Remove the cover the last 10
minutes of baking to brown the top of the dressing.

1/12 recipe – 118 calories, 1 bread, 1/2 fat, 1/2 fruit exchange 22
grams carbohydrate, 4 grams protein, 3 grams fat 127 mg sodium, 215
mg potassium, 0 cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared but not tested by Elizabeth Rodier, Nov 93

MMMMM

HERBED VEGETABLE SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c Chopped Onion
2 cl Minced Garlic
3 c Water
1 c Peeled, Seeded Chopped
Tomatoes
4 md Carrots, Sliced Into 1/2
Inch Pieces
4 sm Round Red Potatoes,
Peeled Sliced Into
1/2 in. Pieces
2 tb Chicken Bouillon Granules
1 c Nonfat Buttermilk
2 tb Lemon Juice
2 ts Minced Fresh Marjoram
1 t Minced Fresh Thyme
1/8 ts White Pepper
Fresh Thyme Sprigs (Opt)

Coat A Large Saucepan With Cooking Spray, Place Over
Medium Heat Until Hot. Add Onion Garlic Saute 3
Min. OR Until Tender. Add Water, Tomatoes, Carrots,
Red Potatoes Chicken Bouillon Granules. Bring To A
Boil. Cover, Reduce Heat Simmer 30 Min. OR Until
Carrots Are Tender; Set Aside. Position Knife Blade in
Processor. Add Half Of Vegetables Cooking Liquid.
Process Until Smooth. Place in Large Bowl.
Processremaining Vegetables Cooking Liquid. Add
Buttermilk, Lemon Juice, Marjoram, Thyme White
Pepper To Vegetable Puree. Stir Well. Cover.Chill 8
Hours. Stir Well Before Serving. Garnish With Fresh
Thyme If Desired. Serve Chilled.
(Fat 1.4, Chol. 0.)

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IRISH SODA MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Quaker Oats, uncooked
— (quick or old-fashioned)
1 c Buttermilk or sour milk*
1 Egg
1/3 c Margarine or butter — melted
1/4 c Brown sugar, firmly packed
1 c All-purpose flour
1 t Baking powder
1/2 ts Baking soda
1/2 ts Salt (optional)
1/2 c Raisins

Combine oats and buttermilk; refrigerate 1 hour or
overnight. Heat oven to 400 F. Grease 12 medium
muffin cups or line with paper baking cups. In large
bowl, combine egg, margarine and brown sugar; mix
well. Add oat mixture alternately with combined dry
ingredients to egg mixture, mixing just until dry
ingredients are moistened (batter will be slightly
lumpy). Stir in raisins. Fill prepared muffin cups
2/3 full. Bake 20 to 25 minutes or until golden brown.

*NOTE: To make sour milk, place 1 tablespoon lemon
juice or vinegar in glass measuring cup. Add enough
milk to equal 1 cup; mix well. Let stand 10 minutes.

NUTRITIONAL ANALYSIS per muffin:
* calories 162
* carbohydrates 23 g
* protein 4 g
* fat 6 g
* calcium 56 mg
* sodium 160 mg
* cholesterol 25 mg
* dietary fiber 1 g

Source: “Hurry, Let’s Eat!”
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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MUSHROOM-BARLEY SOUP W/ SHORT RIBS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Beef short ribs
1 md Onion — diced
2 tb Minced garlic
6 Celery ribs — finely sliced
6 c Water or chicken stock
2/3 c Pearl barley
1 tb Dried dill weed
Salt and pepper to taste
2 lb Mushrooms

PLACE RIBS, ONION, GARLIC and celery in a soup pot.
Add the liquid, cover, bring to a boil and simmer over
low heat for 1 hour. Add the barley, dill, salt and
pepper and cook another 50 minutes. Add the mushrooms
and cook another 10 minutes. Serve piping hot.

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