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.

– – – – – – – – – – – – – – – – – –

Title: Pratie Cakes
Categories: Diabetic, Vegetables, Side dishes
Yield: 7 servings

2 c Potatoes; mashed (fresh or Ing board)
-prefared from flakes) 1/4 ts Salt
1/2 c All-purpose flour; unsifted 2 tb Onion; finely chopped
(reserve some 1 tb to flour- 2 tb Margarine;

Turn mashed potatoes into a large bowl. Add flour, salt, and onion.
Mix thoroughly with hands and fingers until completely mixed and
smooth. Pat on a lightly floured board until 1/2 inch thick. Cut
with a 3-inch cookie cutter. Place on a cookie sheet, cover lightly
with waxed paper, and chill in refrigerator until just before
cooking. To cook, use 1 tablespoon margarine at a time. Melt
margarine in a large frying pan or stovetop griddle. Fry cakes over
moderately hot heat, turning to brown on both sides. Serve
immediately. Food exchange per serving: 1 STARCH EXCHANGE + 1 FAT
EXCHANGE CHO: 15g; PRO: 2g; FAT: 5g; CAL: 110
Low-sodium diets: Omit salt from original mashed potatoe mixture and
from recipe.

Certain Irish folk refer to potato cakes as “praties”. They are
great! Mix and shape ahead, then chill them before cooking.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O’Brion and her Meal Master

MMMMM

Title: BACON POTATO PIE
Categories: Casseroles, Usenet
Yield: 4 servings

1 lb Bacon, thick-sliced
-and lean
1 Onion
1 lb Baking potatoes
1/2 lb Cheddar cheese
8 Eggs

Cut the bacon slices into square pieces. Fry the pieces until well-cooked,
then drain on paper towels.

Peel the potatoes, then grate them. To prevent the grated potatoes from
discoloring while you prepare the other ingredients, you can put them into
a bowl of cold water. When you’re ready to use them, be sure to drain well
and squeeze them dry.

Grate the cheese. Mince the onion. Butter a 9×13 inch shallow baking
dish. Preheat the oven to 350 degrees F.

Beat the eggs in a large bowl. Add all the other ingredients and stir.
Pour the mixture into the baking dish and bake in the preheated oven for
about 45 minutes, or until the eggs are cooked. Serve hot, warm or at room
temperature.

NOTES:

* A brunch casserole with potatoes, eggs, bacon and cheese — This is a
very easy brunch dish, similar to a fritatta in texture, but full of
traditional breakfast ingredients. The recipe comes from a cookbook
published by the _Contra Costa (California) Times_ newspaper, called
“Tastes of the Times.” Yield: Serves 4-6.

* It really does make a difference if you use good meaty bacon for this. I
find the best bacon at my local butcher shop.

* You can prepare part of this ahead. I think egg dishes are better if
they haven’t been refrigerated. So if you want to work ahead, you can cook
the bacon, grate the cheese and potatoes and mince the onion the night
before. Store all these things separately in the refrigerator, covering the
potatoes with water. Then in the morning just mix it all up and bake it.

: Difficulty: moderate (tedious).
: Time: 30 minutes preparation, 1 hour baking and cooling.
: Precision: approximate measurement OK.

: Vicki O’Day
: Hewlett Packard Laboratories
: oday@hplabs.hp.com

: Copyright (C) 1986 USENET Community Trust

—–

Bruscetta 1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 loaf french bread, — the fresher the bett
6 cloves garlic
1/4 cup olive oil, — the kind with some f
6 roma tomatoes — , a.k.a. plum or ita
1/2 cup parmesan cheese,fresh shredded
4 teaspoons dried oregano
2 teaspoons dried basil

Slice the bread lengthwise once and cut each half in half the short
way. Process the garlic and olive oil in a mini chopper until it
is blended (15 seconds?) and brush it on the open faces of the four
bread pieces. Slice the tomatoes into rounds, silver dollar thick,
and cover the bread. Sprinkle the oregano and basil evenly over
the four pieces and then do the same with the cheese. Cook on a
cookie sheet or foil under the broiler until the cheese melts and
the edges of the bread just start to brown (5-15 minutes, depends
on the oven).

– – – – – – – – – – – – – – – – – –

Title: Southwest Black Bean Soup
Categories: Soups Meats Vegetables Mexican
Servings: 8

1 c Onion; Chopped, 1 Large
4 ea Clove Garlic; Finely Chopped
2 T Vegetable Oil
1 lb Black Beans; Dried
2 c Ham; Smoked, Cooked, Cubed
6 c Chicken Broth
2 T Red Chiles; Ground
2 T Cilantro; Fresh, Snipped
1 T Oregano Leaves; Dried
2 t Cumin; Ground
28 oz Whole Tomatoes; Undrained
1 ea Chipotle Chile; *
—————————-QUICK CREME FRAICHE—————————-
1/3 c Whipping Cream
2/3 c Dairy Sour Cream
———————————GARNISHES———————————
1 x Red Bell Pepper; Chopped

* Chipotle Chile should be one that has been canned in Adobo Sauce.
————————————————————————–

Cook and stir onion and garlic in oil in 4-quart Dutch oven until onion is
tender. Stir in remaining ingredients except Quick Creme Fraiche and Bell
pepper; heat to boiling. Boil 2 minutes; reduce heat. Cover and simmer
until beans are tender, about 2 1/2 hours. Pour 1/4 of the soop into food
processor workbowl fitted with steel blade or into blender container,
cover and process until smooth. Repeat with remaining soup. Serve with
Quick Creme Fraiche and Bell Pepper.

QUICK CREME FRAICHE:

Gradually stir whipping cream into sour cream. Cover and refrigerate up
to 48 hours.

—————————————————————————–

CREAM OF ASPARAGUS SOUP

Recipe By : Found on Internet not sure of author.
Serving Size : 4 Preparation Time :0:00
Categories : Soups Stews Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb. fresh asparagus spears
1 medium onion — diced
1 Tbsp butter
3 cups chicken stock
1 medium potato — peeled and diced
1 rib celery — chopped
1 sprig fresh thyme or 1 tsp. dried thyme
1 cup 2% low-fat milk
Salt and freshly ground white pepper to
taste

Preparation Instructions:
Soak and rinse asparagus. Remove top 1 inch of each spear, discard tough
lower part, reserving middle portion of stalks. In a 3-quart saucepan
over medium heat, sauté onion in butter for 3 to 5 minutes or until
translucent. Add chicken stock, asparagus tips and stems, potato,
celery, thyme, and pepper. Cover and bring to a boil. Reduce heat to low
and simmer for 12 to 15 minutes or until vegetables are soft. Remove
from heat and let cool.
Remove asparagus tips and set aside. Place half of the soup at a time
in a blender container. Cover and blend at high speed for 20 to 30
seconds or until very smooth. Pass through a fine sieve and return
blended soup to saucepan. Add reserved asparagus tips and cream (or half
and half, or milk) and heat thoroughly, or refrigerate to be served
cold. Serves 4

– – – – – – – – – – – – – – – – – –

NOTES : This soup is wonderful served hot or cold. Half half or milk
may be substituted for the cream if fat content is a concern, although
it won’t taste quite as good. Be sure to adjust the seasoning after you
add the cream (or half half, or milk), especially if you plan to serve
it cold.

You may want to use evaporated skim milk to cut more fat. There is
about 25g fat in original. We used 2% Milk. This made each serving
approx. 150 Calories and about 5 grams of fat. Enjoy!

Title: EASY BLUEBERRY COBBLER
Categories: Diabetic, Desserts
Yield: 6

3 c Fresh Blueberries
Vegetable Cooking spray
1 tb Lemon Juice
1 Egg; beaten
(egg sub may be used)
1 c A-p flour
Sugar substitute to equal
-1 1/2 cups sugar
1/4 c + 2 tb margarine, melted
-reduced-calorie

Place blueberries in bottom of a 10 x 6 x 2 baking dish coated with
cooking spray; sprinkle with lemon juice. Combine egg, flour, and
sugar substitute; stir until mixture resembles coarse meal. Sprinkle
over blueberries. Drissle melted margarine over top. Bake at 375
degs for 30 minutes. Serve warm.

From: All New Cookbook for Diabetics and Their Families. Exchanges: 1
Starch; 1 Fruit; 1 Fat

Chol: 50 mg; Calories: 168; Carbo: 27 gm; Protein: 3 gm Fat: 66 gm;
Fiber: 1 gm; Sodium: 114 mg

MMMMM

Agression Cookies

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups Brown sugar
3 cups Margarine
6 cups Oatmeal
3 cups Flour
1 tablespoon Baking soda
2 cups Chocolate chips

Put the ingredients in large bowl. Mash, squeeze, knead,
etc until it is completely blended. Form into small balls
about 1 to 1 1/2 inches in size. Place on an ungreased
cookie sheet. Butter the bottom of a small glass and dip
into white sugar, then pound the cookies flat. Bake at 350
degrees for about 10 to 12 minutes.
This is a good recipe to use when you need to get rid of
some agressions because the dough is too heavy for most
mixers. So you have to use your hands and beat it!! You
can also use peanut butter or butterscotch chips or a
mixture of them.

– – – – – – – – – – – – – – – – – –

Title: Microwave Easy Treat for Dogs
Categories: Misc, Pets
Yield: 1 Servings

3 Jars meat or vegetable baby
Food
1/2 c Cream of wheat

Mix together and drop by teaspoon on wax paper covered
paper plate, flatten with a fork, cover with second
plate. Microwave on HIGH for 2-5 minutes..cool..store
in refrigerator..

Notes: 3 minutes for my microwave….

—–