Title: CHINESE CHICKEN CORN SOUP
Categories: Diabetic, Soups/stews, Crockpot, Vegetables, Main dish
Yield: 6 servings

3 c Chicken broth;
8 1/4 oz Can creamed corn; 1
1 c Chicken; diced, cooked,
-skinned
1 tb Cornstarch
2 tb Cold water
2 Egg; whites
2 tb Parsley; finely, minced,
-fresh

Combine chicken broth, corn, and chicken pieces in a
large saucepan. Bring mixture to a boil over medium
heat, stirring occasionally. Blend cornstarch with
cold water and add to soup. Continue cooking,
uncoverd, for 3 minutes. Beat egg whites untill
foamy; stir into soup. Reduce heat to a simmer and
cook until foamy. Ladle soup into individual bowls and
garish with parsley. Serve hot.

Food Exchanges per serving: 2 MEAT EXCHANGES + 1
STARCH/BREAD EXCHANGES. CHO: 14g; PRO: 16g; FAT: 4g;
CAL: 156; Low-sodium diets: Substitute unsalted 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

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HERE’S A BAGEL RECIPE #2

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

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

Once the dough has risen, turn it onto your work
surface, punch it down, and divide immediately into as
many hunks as you want to make bagels. For this
recipe, you will probably end up with about 15 bagels,
so you will divide the dough into 15 roughly
even-sized hunks. Begin forming the bagels. There are
two schools of thought on this. One method of bagel
formation involves shaping the dough into a rough
sphere, then poking a hole through the middle with a
finger and then pulling at the dough around the hole
to make the bagel. This is the hole-centric method.
The dough-centric method involves making a long
cylindrical “snake” of dough and wrapping it around
your hand into a loop and mashing the ends together.
Whatever you like to do is fine. DO NOT, however, give
in to the temptation of using a doughnut or cookie
cutter to shape your bagels. This will pusht them out
of the realm of Jewish Bagel Authenticity and give
them a distinctly Protestant air. The bagels will not
be perfectly shaped. They will not be symmetrical.
This is normal. This is okay. Enjoy the diversity.
Just like snowflakes, no two genuine bagels are
exactly alike.

Begin to preheat the oven to 400 degrees Farenheit.

Once the bagels are formed, let them sit for about 10
minutes. They will begin to rise slightly. Ideally,
they will rise by about one-fourth volume… a
technique called “half-proofing” the dough. At the end
of the half-proofing, drop the bagels into the
simmering water one by one. You don’t want to crowd
them, and so there should only be two or three bagels
simmering at any given time. The bagels should sink
first, then gracefully float to the top of the
simmering water. If they float, it’s not a big deal,
but it does mean that you’ll have a somewhat more
bready (and less bagely) texture. Let the bagel
simmer for about three minutes, then turn them over
with a skimmer or a slotted spoon. Simmer another
three minutes, and then lift the bagels out of the
water and set them on a clean kitchen towel that has
been spread on the countertop for this purpose. The
bagels should be pretty and shiny, thanks to the malt
syrup or sugar in the boiling water.

Once all the bagels have been boiled, prepare your
baking sheets by sprinkling them with cornmeal. Then
arrange the bagels on the prepared baking sheets and
put them in the oven. Let them bake for about 25
mintues, then remove from the oven, turn them over and
put them back in the oven to finish baking for about
ten minutes more. This will help to prevent
flat-bottomed bagels.

Remove from the oven and cool on wire racks, or on a
dry clean towels if you have no racks. Do not attempt
to cut them until they are cool… hot bagels slice
abominably and you’ll end up with a wadded mass of
bagel pulp. Don’t do it.

Serve with good cream cheese.

TO CUSTOMIZE BAGELS: After boiling but before baking,
brush the bagels with a wash made of 1 egg white and 3
tablespoons ice water beaten together. Sprinkle with
the topping of your choice: poppy, sesame, or caraway
seeds, toasted onion or raw garlic bits, salt or
whatever you like. Just remember that bagels are
essentially a savory baked good, not a sweet one, and
so things like fruit and sweet spices are really
rather out of place. Submitted By
HUNT@AUSTIN.METROWERKS.COM (ERIC HUNT) On 15 MAR 1995
064641 ~0700

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PEANUTTY ROCKY ROAD

Recipe By : dave prelip
Serving Size : 1 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Milk chocolate — coasrsely chopped
8 oz Large marshmallows — quartered
1 c Unsalted roasted peanuts

In a heatproof bowl over hot, not simmering water, heat the chocolate
till almost completely melted. Remove from the water and let stand,
stirring occasionally, until the residual heat melts the chocolate
completely. Let the chocolate cool until tepid. Lightly butter a
baking sheet. Stir the marshmallows and peanuts into the tepid
chocolate. (Stir a marshmallow into the chocolate as a temperature
test. If it melts, the chocolate is still too warm; cool longer. If
the chocolate stiffens, heat over hot water until the chocolate is
softened.) Spread onto the prepared baking sheet. Refrigerate until
firm, at least 4 hours. Cut into pieces. (Store the rocky road at
room temperature in an airtight container.) Makes about 1-3/4 pounds.
Source: “An Edible Christmas” Cookbook by Irena Chalmers. Reformatted
by: CYGNUS, HCPM52C

– – – – – – – – – – – – – – – – – –

Title: Cherries Jubilee – Trader Vic’s Style
Categories: Desserts
Yield: 2 servings

1 c Fresh cherries; pitted
1/4 c Warmed brandy
2 tb Kirschwasser
1 pt French vanilla ice cream

Heat the cherries in a glass pyrex double boiler bottom. Ignite the
brandy in a large spoon and pour over the cherries. Stir constantly
until the flame dies and then add the Kirschwasser. Serve over a rich
Vanilla Ice Cream.

This was how they made it at Trader Vics in Scottsdale, Arizona, USA
in the late 1970’s.

From the personal MM recipe database of Sandy Gamble

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Title: MINI OREO MAGICAL PIZZA
Categories: Cookies
Yield: 8 servings

1 pk 7.5 oz Mini Oreo Cookies
1 pk 16 oz brownie mix
1 c Miniature marshmallows
1/3 c Chopped walnuts
1/3 c Candy coated peanut butter
-candies

1. Reserve 20 cookies. Prepare brownie mix according to package
directions. Stir in remaining cookies. Spread batter in a greased 12″
pizza pan. Bake at 350F for 18-20 minutes or until done.
2. Sprinkle marshmallows over the top of the hot brownie; bake for
3-5 minutes more or until marshmallows are lightly browned. Sprinkle
with nuts, candies and remaining cookies, pressing lightly into the
softened marshmallows. Cool slightly on wire rack. Cut into wedges;
serve warm or cool.

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Title: Gulaschsuppe (Goulash Soup)
Categories: German, Soups/stews, Beef
Yield: 6 servings

2 c Onion; Chopped 1 ts Paprika
1/4 c Shortening 2 ea Garlic Cloves; Minced
3 ea Green Bell Peppers; Chopped 6 c Beef Broth; *
3 tb Tomato Paste 1 tb Lemon Juice
1 lb Beef Cubes; 1-inch Cubes 1/4 ts Caraway Seeds
1 x Red Pepper; Dash

* Beef Broth can be either canned or home made (home made is preferred.)
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Fry onions in hot fat until transparent. Add green peppers and tomato
paste. Cover and simmer 10 minutes. Add lean beef cubes and remaining
ingredients. Simmer about 1 1/2 hours, until meat is tender. (Add cubed
potatoes if you like and simmer until potatoes are done.) Best when
reheated and served the second day.

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CRAB BISQUE

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter
1 t Onion, finely chopped
1 tb Parsley, finely chopped
1 1/2 c Crabmeat, chopped
2 tb Flour
2 c Chicken broth
2 c Cream, light
Pinch cayenne pepper
Salt

In a saucepan, melt the butter. Add the onion and cook slowly until golden.
Add the crabmeat and parsley and cook over low heat stirring constantly
(about 4 minutes). Add the flour, stir to blend and cook for 3 minutes
more. Stir in the chicken broth and simmer gently for 20 minutes. KEEP PAN
PARTIALLY COVERED. Add the cream and cayenne pepper. Heat add salt to
taste. Makes 5 cups. This recipe comes from one of the most frequented
Seafood Restaurants in the Portland, ME / Portsmouth, NH Area. ….
“Newick’s”

– – – – – – – – – – – – – – – – – –

Title: CHICKEN WITH PLUM SAUCE
Categories: Chinese, Chicken
Yield: 4 servings

2 Chicken breast; skinned,
– boned
3 tb Wine, white, dry
1 tb Catsup
3 tb Plum sauce
1/2 ts Salt
1/2 ts Sugar
3 tb Oil
1/4 c Chicken broth
1 ts Cornstarch
1 tb Water

Cut chicken into 1-inch cubes. In a bowl mix together
wine, catsup, 2 tablespoons plum sauce, salt and
sugar. Add chicken and marinate at least 30 minutes,
preferably overnight.

Heat wok or skillet over high heat. Add oil.
Stir-fry chicken until almost cooked, about 1 minute.
Add chicken broth and remaining 1 tablespoon plum
sauce. Simmer 2 to 3 minutes. Blend cornstarch and
water mixture and add to pan. Simmer, stirring
frequently, until sauce is thickened and translucent.

Recipe from “Too Busy To Cook”, published by Bon
Appetit, 1981.

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Title: Powdered Sugar Replacement
Categories: Diabetic, Desserts, Low-fat/cal
Yield: 1 servings

2 c Nonfat dry milk powder -fructose sugar
1 c Granulated sugar 2 c Cornstarch
-replacement such as

Combine all ingredients in food processor or blender .Process until
well blended and powdered.Transfer to airtight container/

Recipe Yield 4c replacement for use in making desserts. diabetic
exchange 1 bread or 1/2 nonfat milk 1/2 bread Calories for 1/4 c
81 source Diabetic Dessert Cookbook

MMMMM

Title: BEET CABBAGE RELISH
Categories: Relishes
Yield: 6 servings

10 Beets, chopped
1 c Chopped onions
2 c Chopped cabbage
1 c Red sweet pepper
1 Stalk celery, chopped
2 tb Salt
1/2 c Sugar
1 c Chopped cauliflower
3 tb Mustard seed
1 tb Celery seed
2 To 2 1/4 cups vinegar

Combine ingredients. Heat to boiling. Cook slowly,
stirring frequently, until vegetables are tender. M.B.
Horsky, Simpson, PA.

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