Title: Brownie Shortbread
Categories: Diabetic, Cooky/bars, Desserts
Yield: 24 bars

MMMMM————————-CAKE LAYER——————————
1/2 c Unsalted butter; 1 stick -at room temperature
-at room temperature 1 c All-purpose flour;
-=OR=- 1/4 c Granulated sugar;
1/2 c Margarine; 1 stick 1/4 ts Salt;

MMMMM———————–BROWNIE LAYER—————————-
1/2 c Unsalted butter; 1 stick -(1 oz each)
-at room temperature 2 lg Eggs;
-=OR=- 3/4 c Granulated sugar;
1/2 c Margarine; 1 stick 3 tb All-purpose flour;
-At room temperature 1/2 ts Baking powder;
3 Sqs. Unsweetered chocolate;

CAKE LAYER:
Heat oven 350 degrees. Grease an 11″ X 17″ baking pan. In food
processor or with eledtric mixer, process or beat the butter, flour,
sugar and salt until mixture holds together and forms a dough. Press
over bottom of pan. Bake 20 minutes or until light golden and firm
when touched. BROWNIE LAYER:
Heat butter and chocolate in a small saucepan over low heat, stirring
often, until melted. Cook 5 minutes. In a medium-size bowl, whisk
eggs, sugar, flour and baking powder until blended. Whisk in cooled
chocolate mixture. Pour over shortbread base. Bake 20 minutes or
until top feels firm. Cool in pan before cutting in bars.
Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE + 2 FRUIT
EXCHANGE + 8 FAT EXCHANGE; CAL: 148; PRO: 2g; CAR: 10g; CHO WITH
BUTTER: 38g; CHO WITH MARGARINE: 18g; SOD: 94mg;

Source: The Family Circle; Jan. 1994.

MMMMM

Title: MAPLE BUTTER FROSTING
Categories: Cakes
Yield: 1 servings

1/2 c Butter
3 c Confectioners sugar
6 tb Maple syrup
1/4 c Chopped walnuts or pecans

Thoroughly cream butter and sugar, adding maple syrup until light and
spreadable. Add nuts and frost cake. By Jo Burnett From Maple Dessert
Recipes by Massachusetts Maple Syrup Producers Association P.O. Box
377 Ashfield, MA 01330

MMMMM

Title: Mushroom-Chicken Casserole
Categories: Casseroles, Left chick
Yield: 6 servings

2 c Cooked rice
1/2 c Milk
2 c Cooked chicken; chopped
1 c Mushrooms; drained
1 Pimento; sliced
1/2 c Cheese; grated

Combine all ingredients except cheese in bowl; mix
well. Spoon into buttered baking dish. Bake at 350 for
27 minutes. Sprinkle with cheese bake additional 3
minutes.

—–

Title: Chocolate Custard (Kh)
Categories: Desserts, Custards
Yield: 1 servings

1 pk (6 ounces) semisweet
Chocolate pieces
3 Eggs=7F
1 ts Vanilla extract
3 tb Half-and half
1/3 c Sugar
3 c Milk
1/4 ts Salt

Melt 2/3 CUp chocolate pieces with half-and half in top of a double
boiler over hot (not boiling) water. Stir until smooth: spoon about 1
tablespoon into each of 8 custard cups or 10 souffle dishes. Spread
evenly. Put cups into a shallow pan; set aside. Scald milk. Melt
remaining 1/3 cup chocolate pieces and, adding gradually, stir in
scalded milk until blended. Beat together eggs, vanilla extract,
sugar, and salt. Gradually add milk mixture, stirring constantly.
Pour into chocolate-lined cups. Set pan with filled cups on oven rack
and pour boiling water into pan to a depth of 1 inch. Bake uncovered,
at 325F 25 minutes, or until a knife inserted halfway between center
and edge comes out clean. Set cups on wire rack to cool slightly.
Refrigerate and serve when thoroughly cooled. Unmold and, if desired,
garnish with whipped cream rosettes.

MMMMM

Title: CHERRY SALAD SUPREME
Categories: Fruits, Salads, Desserts
Yield: 12 servings

3 oz Raspberry Gelatin (1
-Package)
1 c Boiling Water
21 oz Tart Cherry Pie Filling
3 oz Lemon Gelatin (1 Package)
1 c Boiling Water
4 oz Cream Cheese, Softened
1/3 c Mayonnaise
8 oz Crushed Pineapple With Juice
-(1 Can)
1/2 c Heavy Cream, Whipped
1 c Miniature Marshmallows
2 tb Nuts, Chopped

Again, this uses the canned pie filling for speed. If you wish, you can
make your own filling.

Makes 12 Servings

Dissolve the raspberry gelatin in 1 cup of boiling water. Stir in the tart
cherry pie filling. Pour into a 9 X 13-inch pan and let set until firm.
Dissolve the lemon gelatin in 1 cup of boiling water. Beat the cream cheese
and mayonnaise together until well blended. Gradually add the lemon
gelatin. Stir in the pineapple and juice then add the whipped cream and
marshmallows to the gelatin mixture. Spread on top of the cherry gelatin
mixture. When set, sprinkle with the nuts and serve. Use a lettuce leaf if
serving as a salad.

From A Flyer From The National Red Cherry Instute.

—–

Gazpacho

Recipe By : http://www.diabetes.org/ada/rcptoday.html
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic Chowder, Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 garlic clove — crushed
1 tablespoon olive oil
1 large onion — chopped
5 medium tomatoes — peeled
1 cup low-sodium chicken broth
2 tablespoons red wine vinegar
1 teaspoon hot pepper sauce
1/4 teaspoon paprika
1 large green or red pepper — chopped
1 cup peeled — seeded, and chopped
— cucumber
1/4 cup chopped scallions

Combine the garlic, oil, onion, and tomatoes in a food processor and process un
til smooth. Add the broth, vinegar, hot pepper sauce, and paprika; process aga
in. Transfer the mixture to a large soup tureen or bowl.

Add the red or green pepper, cucumber, and scallions. Chill in the refrigerato
r overnight. Serve the soup in bowls or large wine glasses. Top with croutons
if desired.

4 servings/Serving size: 1 1/2 cups

Exchanges: Starch Exchange — 1 Vegetable Exchange — 1 Fat Exchange — 1/2 Cal
ories — 136 Calories from Fat — 44 Total Fat — 5g Saturated Fat — 1g Choles
terol — 1mg Sodium — 412mg Carbohydrate — 20g Dietary Fiber — 5g Sugars —
14g Protein — 6g

Copyright © 1998 American Diabetes Association

Recipe for Thursday, 8/6/98

For your end-of-summer parties, try a recipe from The Complete Quick Hearty D
iabetic Cookbook, one of our newest publications, featuring dozens of simple, y
et elegant, recipes that your friends and family will adore.

You can order a copy of this and many other cookbooks from our online bookstore
or call 1-800-ADA-ORDER (1-800-232-6733).

Notes: Serve this cool, refreshing vegetable and tomato broth on hot summer day
s.

MC formatted by Barb at Possum Kingdom using MC Buster 2.0g SNT on 8/10/98

Converted by MC_Buster.

– – – – – – – – – – – – – – – – – –

Title: Brisket Marinade
Categories: Marinades
Yield: 1 servings

1 tb Garlic salt
1 tb Pepper
1 ts Onion salt
1/2 c Vinegar
1/3 c Catsup
1/2 c Worchestershire sauce

Marinade brisket (app. 10 lbs.) in sauce for 12 hours prior to cooking.
—–

TEMPEH CHIPS WITH DIPPING SAUCE

Recipe By :=20
Serving Size : 4 Preparation Time :0:00
Categories : Vegan

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Block (8 oz) tempeh — – (soy bean cake)*
1/2 cup Hot water
1/4 cup Tamari or soy sauce
2 tablespoons Lemon or lime juice
1/2 teaspoon Sea salt
1/2 teaspoon Finely chopped garlic
1/2 teaspoon Ground coriander
1 cup Canola oil
Ground red chili pepper — – (to taste)

Cut tempeh into 2 x 1/2 x 1/8-inch slices. In a bowl, combine hot water, 1
tablespoon each of the tamari and the lemon juice, the salt, garlic, and
coriander; stir until salt is dissolved. Add tempeh; marinate for 15 minutes.
In a skillet, heat oil. Fry tempeh until crisp; drain. To make dipping sauce,
combine the remaining 3 tablespoons tamari, the remaining 1 tablespoon lemon
juice, and the chili pepper. Makes 4 servings.

*Available at health food stores.

Guest Demonstrator: Paul Onishi
CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995)
Reprinted with permission from: The Electric Kitchen Hawaiian Electric
Company, Inc.

– – – – – – – – – – – – – – – – – –

Strapatsada (Mediterranean Vegetable-Egg Dish)

Recipe By : Diabetic Cooking from Around the World- Vi
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast Mc
Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 teaspoon unsaturated oil
1 small onion — finely chopped
1 cup red peppers — or
green bell pepper — or
zucchini — and/or
green beans — and/or
mushrooms
1 medium tomato — finely chopped
6 egg — lightly beaten
1 slice halloumi (Cypriot)cheese — diced, optional
pinch salt — optional
pepper — freshly ground
Lemon wedges

Heat oil in non stick skillet. Saute onion until soft. Add 1 cup of choice
of vegetables. to “swerat” over low heat until tender but not mushy. Stir in
tomato with the beaten eggs. Add cheese now if you are using it. Season
lightly. No salt if using cheese. Stir until lightly scrambled. Divide into
6 servings. Serve hot with lemon wedges

Calories without cheese 71

1/2 medium fat meat
1/2 vegetable
1/2 fat
Diabetic Cooking from Around the World- Vilma Liacouras Chantiles

– – – – – – – – – – – – – – – – – –

Serving Ideas : Serve with leafy green salad.

Title: Peanut Butter Cookies #3
Categories: Cookies, Desserts, Diabetic
Yield: 42 Servings

1/4 c (60 mL) margarine
1/4 c (60 mL) creamy peanut butter
2 tb (30 mL) granulated sugar
Replacement
1 Egg
1/4 c (60 mL) water
1 ts (5 mL) vanilla extract
1 1/2 c (375 mL) flour
1 ts (5 mL) baking soda
1/2 ts (2 mL) baking powder

Cream together margarine, peanut butter and sugar
replacements. add egg, water and vanilla, beating
until fluffy. Combine flour, baking soda and baking
powder in sifter and sift dry ingredients into creamed
mixture. Stir to blend completely. Chill thoroughly,
at least 2 hours or overnight. Drop by teaspoonfuls
onto lightly greased cookie sheets, 2 to 3 in. (5 to 7
cm) apart. Press flat with a floured bottom of a small
glass. Bake at 375 degrees F (190 degrees C) for 12 to
15 minutes.

Exchange 1 cookie: 1/3 bread Calories 1 cookie: 34

—–