Title: HAMBURGER CORNMEAL SHEPHERD’S PIE
Categories: Diabetic, Meats, Main dish, Casseroles, Crockpot
Yield: 8 Servings

0.50 c Green pepper; chopped finely
0.50 c Flour;
0.75 c Yellow cornmeal;
0.25 c Onion, minced finely
2.00 c Ground round;
5.00 tb Oil;(far to much by today’s
-standard
1.00 c Tomato sauce;
2.00 tb Tomato catup;
2.00 ts Salt;(far to much by today’s
-standard
Dash lemon pepper;
1.00 ts Chili powder;
Sugar sub equlivalent to
-1 tb sugar
2.00 ts Baking powder;
0.50 ts Thyme;
0.25 c Egg;(1 med)
0.50 c Skim milk;

Preheat oven to 400F. Saute pepper, onion, beef in 2 tablespoons of
oil in skillet, until beef is well browned. Stir in tomato sauce,
catup, 1 ts salt (ugh), lemon pepper, add chili powder. Put into 1 1/2
quart casserole. Stir flour, cornmeal, sweetener, baking powder,
remaining salt (ugh) and thyme together in a bowl; then add egg milk,
and rest of oil. Stir until smooth. Top the first mixture with
second and bake, uncovered, or until the cornmeal is sightly brown
and firm to touch (about 1 hour). Loosen cornmeal with a knife around
edges, turn on serving plate with top side down. I think that this
could be make in the a Crockpot, as this was before the days of the
crockpot!!!

Food Exchange per serving: 1/2 STARCH/BREAD EXCHANGE + 2 FAT
EXCHANGES + 1 1/2 MEAT EXHANGES + 1/2 VEGETABLE EXCHANGE

Source: Recipes for Diabetics by Billie Little and Penny L. Thorup

MMMMM

Tortilla Soup -2

Recipe By : alcaeis@bilbo.pic.net
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Package Chicken Breast Filets — (1 – 2 pounds)
1 Onion — minced
2 Buds Garlic
2 Cans Jalapeno Pinto Beans — (fx. Ranch Style bra
2 Cans Diced Tomatoes — (the stewed kind)
5 Tblsps. “Mexene” Chili Seasoning — (similar to chili po
2 Tblsps. Flour
1 Tsp. Cumin
1 Tsp. Salt
2 Tsp. Sugar
1 Fresh — jalapeno
1 Small Pckg Tortillas — (flour or corn)
Crisp Tortilla Chips And Grated Cheese — for
garnish
————Additional Garnish————
Chopped Cilantro — optional
Sour Cream — optional

In a large pot, boil chicken with onion until tender (10
minutes). Remove chicken and reserve stock. Add beans and
tomatoes to pot (do not drain).

In a measuring cup, mix dry ingredients, add just enough water to
make a paste and make sure all lumps are stirred out. Pour into pot.

Add 2 cans of reserved chicken stock to pot.

Float jalapeno and garlic buttons.

Bring to a boil for 30 minutes then reduce heat and simmer an
hour.

While waiting for the pot to boil shred chicken into bite size
chunks and add back to pot.

(The soup actually tastes better the next day, I often plan
to serve it tomorrow) Just before serving, cut tortillas in
half, then cut the halves into 1 inch strips. Add to simmering
pot.

Spoon into bowls garnish with a few crisp tortilla chips and
grated cheddar. A dollop of sour cream and a few cilantro leaves
are also good.

– – – – – – – – – – – – – – – – – –

NOTES : We’ve replaced our traditional winter chili with this tortillas
soup.
It has alot less fat and is still a “chill chaser”!

(Serves a family of four 2 meals)

Brunswick Stew C/p

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Crockpot Casseroles
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 chicken — 2 1/2 to 3 lb
2 quarts water
1 onion — chopped
2 cups ham; cooked — cubed
3 potatoes — diced
2 cans tomatoes; 16 oz, ea — cut up
10 ounces lima beans — frozen and
partially thawed
10 ounces corn — whole kernel,
frozen
partially thawed
2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon pepper
1/2 teaspoon seasoned salt

In a crockpot combine chicken with water, onion, ham, amd potatoes. Cook
covered on LOW for 4 to 5 hours or until chicken is done. Lift chicken
out of pot; remove meat from bones. Return chicken meat to pot. Add
tomatoes, beans, corn, salt, seasoned salt, sugar and pepper. Turn
control to HIGH. Cover and Cook on HIGH 1 hour. Serve in large
individual bowls. Makes 8 servings

– – – – – – – – – – – – – – – – – –

Tyler Texas Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds Ground round
3 large Onions
7 Cloves garlic
3 teaspoons Ground cumin
3 teaspoons Cayenne pepper
1 tablespoon Red pepper flakes
5 tablespoons Chili powder
2 Bay leaves
2 cans (28 oz) Tomatoes
1 medium Bell pepper — diced
2 cans (12 oz) Tomato paste
1 can (28 oz) Chili beans
3 ounces Canned Jalapeno peppers — sliced

Brown beef, onions, and bell pepper. Add garlic. When browned add rest of the
ingredients except beans and jalapenos. Simmer for 2 hours. Add beans and
jalapeno peppers and simmer for one hour longer.

– – – – – – – – – – – – – – – – – –

Title: Carole’s Pasta Salad with Basil Vinaigrette
Categories: Salads, Pasta, Poultry
Yield: 4 Servings

Basil Vinaigrette
4 lg Garlic cloves
2 T Dried basil
1 1/2 t Sugar
1 T Dry mustard
3 T Fresh lemon juice
6 T Red wine vinegar
2 t Kosher salt
1 t Freshly ground black pepper
1 1/4 c Olive oil
————————
2 ea Zucchinis, halved lengthwise
(cut into 1/2-in. pieces)
6 oz Dried fusilli (curly noodles)
3 Cooked chicken breast 1/2s
(skinned, boned,1/2-in cubes
2 md Tomatoes, diced
3 Green onions, chopped
12 Black Greek olives
1/4 c Toasted pine nuts
1/2 c Grated fresh parm cheese

Mince garlic in a food processor. Add 1 1/2T basil, sugar, mustard,
lemon juice, 2t salt and 1t pepper. Process 10 seconds. With the
machine running, drizzle in oil until slightly thickened. The
vegetables and chicken will dilute the intense flavor of the
dressing. Makes 1 3/4c.

Steam zucchini 1 minute and drain. Cool under running water. Cook
pasta al dente, cool under running water, drain and dry.

In separate bowls, toss chicken, zucchini, pasta and tomatoes with
1/4 cup dressing each. Gently combine chicken, zucchini, pasta and
green onions. Adjust seasonings and dressings to taste. Spoon salad
onto a platter. Sprinkle tomatoes, olives and pine nuts on top. Pass
cheese separately.

MMMMM

Title: CASSEROLE OF SALT COD AND POTATOES
Categories: Fish, Seafood, Main dish
Yield: 6 servings

1 lb Dried salt cod
6 c Boiling water
1 tb Unsalted butter
3 tb Olive oil
1 lg Spanish onion
– peeled and sliced thin
2 lb Calif. long white potatoes
-or new potatoes,
-boiled until tender, then
-peeled and sliced thin
1/3 c Minced parsley
1/4 c Freshly ground black pepper

———————————-GARNISH———————————-
1 lg Egg, hard-cooked, shelled
-and cut in thin wedges
12 md Oil-cured black olives
– (unpitted)

SOAK THE COD in the refrigerator 24 hours in several changes of cold water.
Drain, rinse, and drain well again. Place the cod in a large heavy
saucepan, pour in the boiling water, set over moderate heat, cover and
simmer 10-to-12 minutes–just until the cod flakes at the touch of a fork.
Drain and rinse well, then flake the cod, removing any bits of skin or
bone. Preheat the oven to 350F. In a large heavy skillet set over moderate
heat, warm the butter and 1 tablespoon of the oil 1 minute. Add the onion,
separating the slices into rings, and stir-fry 8-to-10 minutes until limp
and golden; do not brown. Remove the onion from the skillet and set aside.
Add the remaining oil to the skillet, dump in the potatoes and stir-fry
about 5 minutes until golden. Layer half the potatoes in a well-buttered
2-quart casserole or au gratin pan and sprinkle with a little of the minced
parsley and pepper. Add 1/3 of the onion, 1/2 of the cod and another
scattering of the parsley and pepper. Repeat the layering, ending with
onion rings on top. Sprinkle with the remaining pepper and all but 1
tablespoon of the parsley. Bake the casserole, uncovered, for 35-to-40
minutes or until touched with brown. Garnish with wedges of hard-cooked egg
and the olives, placed artfully on top of the casserole, plus a final light
scattering of minced parsley.

—–

Title: Salami Sticks
Categories: Snacks
Servings: 6

8 Thin Salami Slices
1/4 c Chunk-Style Peanut Butter

Serves: 2

Spread the peanut butter on the slices and roll them into longs.

NOTE: I had to force myself to try this high-protein snack the first time,
but once was all it took. It’s a surprisingly delicious combination and
the kids love them.

From Super Snacks For Kids by Penny Warner Copyright 1985

MMMMM

CREAMY SALMON SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
418 g Canned pink Alaska salmon
3 Shallots — chopped OR…
1 lg -Onion, chopped
450 ml Vegetable stock
150 ml Dry white wine
25 g Butter
25 g Plain flour
300 ml Skimmed milk
100 g Curd cheese
4 tb Greek yogurt
Seasoning

Drain can of salmon. Put the juice into a bowl with
onion, stock and wine. Cook on HIGH POWER for 10
minutes. Stand for 15 minutes.

Melt butter on HIGH POWER for 30 seconds. Stir in
flour and cook for 30 seconds on HIGH POWER. Add milk
150ml / 1/4 pint at a time. Whisk well and cook on
HIGH POWER for 1 minute between each addition. Add
stock to milk mixture with salmon, cheese and yogurt.
Season. Transfer to a blender. Puree until smooth.
Re-heat for 7 minutes on MEDIUM POWER and serve.

Serves 4-6. Approx. 280 kcals per serving

From: On the Wild Side – Alaska Canned Salmon Recipes
Reprinted with permission from Alaska Seafood
format courtesy of Karen Mintzias

– – – – – – – – – – – – – – – – – –

Title: Bread Pudding
Categories: Desserts
Yield: 4 servings

1 1/2 c Bread, cut in 1-inch pieces
-(about 2 slices)
1/3 c Raisins
2 tb Sugar
3/4 ts Ground cinnamon
1 lg Egg; slightly beaten
1/4 ts Vanilla
1 1/4 c Reconstituted instant milk
-(nonfat)

4 servings of about 1/2 cup each
146 calories per serving using white bread
140 calories per serving using whole-wheat bread

1. Place bread pieces in 1-quart casserole. Sprinkle with
raisins.

2. Mix sugar and cinnamon. Stir into egg. Add vanilla.

3. Heat milk (do not boil). Stir warm milk into egg
mixture slowly.

4. Pour mixture over bread.

5. Bake at 325øF (slow oven) until tip of knife inserted
into center comes out clean–about 40 minutes.

6. Serve warm or cold.

* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244

—–

Title: Far Eastern Rice Loaf
Categories: Chinese, Seafood
Yield: 1 servings

1/2 c Celery
1 Garlic clove, minced
1/4 c Nuts, chopped
1/8 ts Cumin
4 oz Fish, cooked
2 tb Onion
1 tb Butter
1/4 ts Turmeric
Salt pepper to taste
1/2 c Rice, cooked

Saute celery, onion and garlic in butter. Stir in
remaining ingredients. Bake in greased casserole dish
at 350 degrees for 20 minutes. Makes 1 serving.

—–