Title: Tiny Lemony Turnovers
Categories: Cookies
Yield: 1 servings

1/2 c Softened butter
1/2 c Sugar
1 lg Egg
2 c Flour
1 ts Baking powder
1/2 c Part-skim ricotta cheese
2 tb Confectioners’ sugar
1 tb Grated lemon peel

In large bowl with mixer at med speed, beat butter sugar until
light fluffy; beat egg in well. At low speed beat in flour baking
powder until well blended. Flatten dough to disk shape; refrigerate,
wraped in plastic wrap, 1 hour until firm. Heat oven to 375. Work
with half dough at a time; keep remainder refrigerated. Roll out to
1/8″ thick between two sheets of wax paper or plastic wrap cut into
2″ squares. In small bowl stir in ricotta cheese, confectioners’
sugar lemon peel until smooth. Spoon 1 tsp. ricotta mixture into
center of half of dough squares; brush edges with beaten egg white.
Top with remaining squares; using fork, press edges to seal. Brush
with egg white; sprinkle with multicolored nonpareils. Bake 12-15
minutes.

MMMMM

Title: CHINESE BARBECUED PORK CHOPS
Categories: Chinese, Pork
Yield: 6 servings

6 Pork chops
TIPSY MARINADE:
3 tb Barbecue sauce (tomato
-based)
3 tb Sugar
2 tb Dry sherry, gin, whiskey,
-brandy or rum
3 tb Dark soy sauce or 2 tb
-oyster sauce
1/2 ts Five spice powder
1/2 ts Salt
1 Garlic clove, mashed.

Mix all the marinade ingredients together and pour
over pork chops. Marinate for 3-4 hours in
refrigerator or for 1/2 hour unrefrigerated. Barbecue
pork chops for 15 minutes on each side, basting with
leftover marinade every few minutes. Serve 4-6. Can
substitute chicken.

Origin: Homestyles, Canadian Classics Shared by:
Sharon Stevens

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ALLIGATOR EGGS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
36 large Jalapeno chilies — roasted
peeled
1/2 pound Cooked — peeled and deveined
minced
2 teaspoons Mayonnaise
2 teaspoons Prepared chilli sauce
2 teaspoons Minced capers
2 teaspoons Minced green onions
2 teaspoons Minced fresh parsley
1/2 teaspoon Dijon mustard
1/2 teaspoon Horseradish
1/4 teaspoon Paprika — salt fresh ground
oil
1 3/4 cups All purpose flour
3/4 cup Beer — room temp
2 Eggs — room temp
3 tablespoons Minced green onions
2 tablespoons Vegetable oil
1 1/2 tablespoons Catsup
2 teaspoons Worcestershire sauce
1 1/2 teaspoons Fresh lemon juice
1 1/2 teaspoons Baking powder
1 1/2 teaspoons Salt
1 teaspoon Cayenne pepper

Using small, sharp knife; cut 1 1/2 inch slit at stem end on side of each
chili. Scrape out seeds; do not tear stems. Rinse out chilies. Drain on
towels. Mix next 9 ingredients. Season filling with salt and pepper.

Spoon about 1 t into each chili (do not overstuff; chili should close).

Arrange chilies on baking sheet. Refrigerate. Heat 3/4 inch peanut oil in
heavy large skillet to 350 degrees. Blend in remaining ingredients in large
bowl. Dredge each chili in mixture, coating completely. Add chilies to
skillet (in batches; do not crowd) and fry until golden brown, turning once,
about five minutes. Drain on paper towels and serve. From Bon Appetit, Dec
’86.

Makes 36
From: TERRI ST.LOUIS Date: 05-10-93 (23:42)

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VEGETABLE SOUP – HASA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 Tablespoons olive oil 2 medium carrots, peeled and
chopped into small pieces 1 large onion, chopped 2
cloves garlic, crushed 2 Tablespoons grated fresh
ginger 2 medium potatoes, peeled and diced into
1/2-inch cubes 4 medium tomatoes, chopped I cup finely
chopped coriander leaves 7 cups water 2 teaspoons salt
I teaspoon pepper 1 teaspoon cumin Heat oil in a
saucepan; then stir-fry carrots, onion, garlic, and
ginger over medium heat for 8 minutes. Add potatoes,
tomatoes, and coriander leaves and stir-fry for
another 5 minutes. Add remaining ingredients and bring
to boil. Cover and simmer over medium-low heat for I
hour or until vegetables are well-done. A touch of
ginger adds a lot to this soup.

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Title: SUNDAY ITALIAN VEGETABLE SOUP
Categories: Diabetic, Main dish, Soups/stews, Vegetables, Crockpot
Yield: 6 servings

1/2 c Dry navy beans;
Water
4 c Chicken broth;
3/4 c Carrot; sliced, peeled
1/2 c Potato; sliced with peel
1 tb Corn oil;
1/2 c Onion; sliced
16 oz Can Italian tomatoes;
-including liquid
2 c Cabbage; sliced thinly
1 c Zucchini; sliced
1/2 c Celery; sliced
1/2 c Chick peas; (garbanzo beans)
-drained canned
1/2 c Rotini or other pasta;
-uncooked
1 tb Parsly; finely minced fresh
2 ts Dried basil; crumbled
1/4 ts Salt
1/4 ts Ground pepper; freshly

Cover navy beans with water in a large pot. Over
medium heat, bring just to the boiling point. Remover
pan from heat, cover, and let stand for 1 hour.
Drain. Add chicken broth, carrot, and potato. Cover
and cook over medium heat until vegetables are almost
tender, about 35 minutes. Heat oil in a small skillet
and saute onion until tender. Add onion and all
remaining ingredients to soup pot. Cook 15 minutes or
until pasta is cooked. Serve hot

Food exchanges per serving: 2 STARCH EXCHANGES + 1
VEGETABLE + 1 FAT EXCHANGE.

CHO: 34g; PRO: 12g; FAT: 4g; CAL: 216;
Low-sodium diets: Omit salt. Substitute canned
vegetables and broth

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

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Grandma Stefan’s German Cheese Torte

Recipe By : Jo Anne Merrill
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Prize

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 Pound Graham Crackers — Crushed
1/2 Cup Sugar
1 1/2 Teaspoons Cinnamon,Ground
6 Tablespoons Margarine — Melted
-FILLING
4 Eggs,Large
1 Cup Sugar
2 Pounds Ricotta Cheese*
1/2 Pint Whipping Cream
1/4 Teaspoon Salt
1 Teaspoon Vanilla Extract
2 Tablespoons Flour

*Use Baker’s style cottage cheese instead of ricotta if preferred. Crust: mix
all crust ingredients and line the bottom and sides of a spring form pan,
saving 1 cup mixture for topping. The recipe calls for 4-6 tablespoons melted
margarine. You may not need the full amount to make a proper
crust. Filling: Beat together the eggs and sugar. Add cheese and rest of
ingredients; mix well. Pour carefully into lined pans. Top with remaining crumb
topping. Bake in preheated 350 degree oven for 1 hour or until firm. Third
place winner in Del Mar fair cake contest, 1993 Jo Anne Merrill

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10 Minute German Sweet Chocolate Cream Pie

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 German chocolate cake mix
1/3 cup milk
2 tablespoons sugar — optional
1 package cream cheese
3 1/2 cups Cool Whip — 8-oz container
8 " Graham Cracker Crust

Thaw Cool Whip. Heat 1 pkg. (4 oz.) Baker’s German Sweet
Chocolate and 2 T milk in saucepan over low heat, stirring
until chocolate is melted. Beat sugar into cream cheese; add
remaining milk and chocolate mixture and beat until smooth.
Fold chocolate mixture into whipped topping, blending until
smooth. Spoon into baked 8″ Graham Cracker Crust. Freeze
until firm, about 4 hours. Garnish with chocolate curls, if
desired. Store any leftover pie in freezer.

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Title: Ceasar Salad
Categories: Salads
Yield: 2 servings

20 ea Large romaine leaves
1 c French bread cut 1/2 in cube
1 ea Egg
1/2 ea Juice of one lemon
1/2 ts Worcestershire sauce
1 ea Fresh ground pepper to taste
1 ea Head lettuce
1 ea Large garlic clove
1/4 ts Salt
1/4 c Olive oil
1/4 c Grated romano cheese

Wash and dry lettuce. Wrap and refridgerate. Warm bread cubes in 275
degree F oven, tossing until hard and dry but not burnt. Mash garlic
into side of large salad bowl. Ease egg into boiling water and boil
exactly 1 minute, then crack into bowl, breaking it up with fork.
Add salt. Add lemon juice, olive oil and worcestershire. Mix well.
(Makes about 1/2 cup dressing.) Add lettuce leaves, tossing to coat
thoroughly. Add Romono and pepper. Toss again. Arrange on 2 dinner
plates. Garnish with croutons Makes 2.

MMMMM

CANNING FRESH LIMA BEANS (SHELLED)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Quantity: An average of 28 pounds is needed percanner
load of 7 quarts; an average of 18 pounds is needed
per canner load of 9 pints. A bushel weighs 32 pounds
and yields 6 to 10 quarts– an average of 4 pounds per
quart.

Quality: Select well-filled pods with green seeds.
Discard insect-damaged and diseased seeds.

Procedure: Shell beans and wash thoroughly.

Hot pack–Cover beans with boiling water and heat to
boil. Fill jars loosely, leaving 1-inch headspace.

Raw pack–Fill jars with raw beans. Do not press or
shake down.

Small beans–leave 1-inch of headspace for pints and
1-1/2 inches for quarts.

Large beans–leave 1-inch of headspace for pints and
1-1/4 inches for quarts.

Add 1 teaspoon of salt per quart to the jar, if
desired. Add boiling water, leaving the same headspace
listed above.

Adjust lids and process using the recommendations in
Table 1 or Table 2 according to the method of canning
used. Table 1. Recommended process time for Lima Beans
in a dial-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 40 minutes for Pints, 50 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 –
2,000 ft: 11 lb.
2,001 – 4,000 ft: 12
lb.
4,001 – 6,000 ft: 13
lb.
6,001 – 8,000 ft: 14
lb.

Table 2. Recommended process time for Lima Beans in a
weighted-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints, Quarts.
Process Time: 40 minutes for Pints, 50 minutes for
Quarts. Canner Pressure (PSI) at Altitudes of 0 –
1,000 ft: 10 lb.
Above 1,000 ft: 15
lb.

ÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿÿ ÿ * USDA Agriculture Information Bulletin No. 539
Mintzias

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Title: FRUCTOSE SUBSTITUTE FOR SUGAR
Categories: Diabetic
Yield: 1 servings

SUGAR TO FRUCTOSE EQUIVALENT
1/4 c Sugar use 2 1/2 T fructose
FRUCTOSE
1/3 c “ ” 3 1/2 T “
1/2 ” “ 5 T ”
2/3 c “ ” 7 T “
3/4 c ” “ 1/2 c
1 c ” “ 2/3c ”

Substitute fructose in recipes calling for sugar.
Since it is a natural sweetener there should be
appreciable change in blood sugar levels.
Fructose does not break down in cooking like some
artificial sweeteners.
General rule of thumb is to use 1/3 less fructose
thatn the amount of sugar called for. It can be used
in all diets,but diabetics should check with their
doctors if there’s any doubt about using it.

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