DRIED TART CHEERY SCONES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c + 3 T flour
6 1/2 ts Baking powder
10 ts Milk
1/2 c Dried tart cherries — cut up
1/2 c Sugar
1/2 c Chilled butter — cut up
1 Egg — beaten
1 t Orange or lemon rind — grated

Preheat oven to 350. Lightly grease baking sheet. Stir together the flour,
sugar and baking powder. Cut in butter until mixture resembles crumbs. (A
food processor works great.) Stir in dried cherries and grated rind.
Combine milk and egg. Mix into dry ingredients, gather dough into a ball.
Roll dough out 1/2″ thick onto a lightly floured surface. Cut into 3″
circles with a sharp knife or biscuit cutter. (A glass does not work well
because it crimps the edges and they will not rise as well.) Arrange on a
baking sheet, 1″ apart. Bake until firm to touch, about 20 minutes. Serve
warm. From: American Spoon Foods

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CURE-ALL CHICKEN SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Soups
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 qt Cold Water
1 lg Chicken
1 Turkey Wing
6 Cloves Garlic, peeled and
Mashed
1 lg Yellow Onion, peeled and
Sliced
2 md Carrots, peeled and cut up
1 md Parsnip, peeled and
Quartered
1 md Turnip, peeled and quartered
2 Ribs Celery with Leaves,
Cut into pieces
1/2 c Fresh Parsley Leaves
1 Bay Leaf
Salt and pepper
12 oz Fresh or Dried Noodles

Bring water to boil in a large soup pot. Add whole
chicken, turkey wing, garlic, onion, carrot, parsnip,
celery, and bay leaf. Simmer about 3 hours, skimming
fat from the top from time to time. Taste and adjust
seasonings with salt and pepper about 2 hours into the
cooking. Fish out the bay leaf and discard. Lift all
vegetables from the broth to a food processor fitted
with a steel blade. Puree and reserve. Remove the
chicken, reserving the meat. Discard skin, bones, and
the turkey wing. Return the chicken meat to the soup.
Raise to a simmer. Add noodles and cook until al
dente. Add vegetable puree back to the soup and stir
to mix thoroughly. Adjust the seasonings with salt and
pepper. Serve warm.

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Title: Pinapple Squash
Categories: Diabetic, Side dishes, Vegetables
Yield: 4 sweet ones

2 md Acorn squash; (2 lbs) 2 ts Margarine;
-4 1/2 diameter 1/2 ts Ground cinnamon;
8 oz (1 can) pinapple;unsweetened Hot water
-crushed with juice

Preheat oven to 375 degrees. Cut each squash in half; scoop out and
discard seeds and pulp. Trim tip off bottom if necessary so that each
squash cup stands up straight. Fill each squash cup with 1/4 c
pineapple 1/4 teaspoon margarine, and a sprinkle of cinnamon. Put
squash into a flat baking dish and pour hot water around bottoms of
squash to the depth of 1/2 inch. Cover pan tightly with foil. Bake
1 hour or until squash is tender and can be easily pierced with a
fork.

Food Exchange per serving: 1 STARCH EXCHANGE + 1 FRUIT EXCHANGE;
Low-sodium diets: This recipe is excellent. CAL: 148; CHO: 34g; PRO:
2g; FAT: 2g; SOD: 31mg; CHO: 0mg;

Source: The Art of Cooking for the Daibetic by Mary Abbot Hess,
R.D.,M.S. and Katharine Middleton

MMMMM

POTATO BREAD STUFFING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 lb Potatoes
6 tb Butter
2 tb Poultry seasoning
4 md Onions — chopped
1/2 bn Celery — chopped
1/2 Loaf white bread
– cut into cubes and dried
3 Eggs — lightly beaten
Salt and peper to taste
Stock to moisten

Mary Anderson o’Brien, who was born in Ireland and
emigrated to Lynn,Massachusetts, made this stuffing
for her family all her life. Her daughter-in-law,
Bobbie O’Brien, has been making it since she married
into the family 38 years ago. “We all love it,” she
said. “I’ve experimented with other stuffings, but
I’m through experimenting.” Cook to potatoes and mash
with 4 tbsp of butter. Season with 1 tbsp poultry
seasoning. Add onions and celery and mix well. Add
the bread cubes, remaining 2 tbsp of butter, and eggs.
Stir until well mixed and season with salt and peper
and at least one additional tbsp of poultry seasoning.
Moisten further with stock, if necessary. Let sit for
a few hours before stuffing the bird. Stuffs a 12-15
lb bird.

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Meat Use It Up

Recipe By : Z.T. Coon, London, Ontario, Canada
Serving Size : 1 Preparation Time :0:00
Categories : Bologna Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons margarine
2/3 cup rice
2 teaspoons salt
1 medium onion — chopped
1 clove garlic — chopped (optional)
2 cups bologna — diced
1 can tomatoes — 19 ounce
1 can whole kernel corn — drained
1 1/3 cups water
chopped parsley

Heat the margarine in a frying pan and stir in the rice. Cook over medium
heat, stirring often until rice is delicately golden. Sprinkle rice with
salt. Mix in the onion, bologna, tomatoes, corn and water. Bring mixture to
a vigorous boil, cover closely, reduce heat to simmering point (low heat) and
without lifting lid cook for 14 minutes exactly. Remove from heat and let
stand, still covered, for 10 minutes. Turn onto a platter and sprinkle
generously with chopped parsley.

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Per serving: 1877 Calories; 118g Fat (57% calories from fat); 84g Protein;
114g Carbohydrate; 279mg Cholesterol; 10707mg Sodium

NOTES : Published in the St. Catharines Standard, 1973.

Title: Guiltless Brownies
Categories: Diabetic, Desserts, Cooky/bars
Yield: 24 servings

3 tb Unsweetened cocoa powder 2 lg Eggs
1/4 c Vegetable oil 1 c Whole-wheat flour
2 Very ripe bananas 1/2 c Chopped nuts
1/2 c Sugar

Preheat oven to 350 F.

Combine cocoa, oil and bananas in a food processor or blender. Puree
until smooth. Combine sugar, eggs, flour and banana mixture in a
mixing bowl. Beat until blended, then stir in the nuts.

Pour the batter into a lightly oiled 9 x 13 inch baking pan and bake
for 15-20 minutes or until done. Toothpick inserted into center
should come out clean. (My suggestion – line baking pan with waxed
paper and spray with non-stick vegetable spray.) Cut into 2 1/4 inch
squares when cool.

1/24 recipe = 115 calories, 1 starch/bread + 1 fat exchange 2 grams
protein, 16 grams carbohydrate, 5 grams fat, 104 mg sodium

Adapted from Quick Easy Diabetic Menus by Betty Wedman, 1993 Shared
but not tested by Elizabeth Rodier, Feb 94

I’d suggest cutting into 48 squares, easier to eat and easier to fit
into a meal plan for a diabetic. 1/24 recipe fits within Am.
Diabetes Assoc. guideline of 1 tsp sugar per serving.

MMMMM

Title: SOUR CREAM APPLE PIE
Categories: Desserts, Pies, Fruits/nuts
Yield: 6 servings

—————————-PIE—————————-
9-inch deep-dish pie shell
1 c Sour cream
Large egg, lightly beaten
2 ts Pure vanilla extract
3/4 c Sugar
1/8 ts Salt
1/4 c All-purpose flour
2 lb Granny Smith apples *

————————–TOPPING————————–
1/3 c All-purpose flour
1/4 c Sugar
1/4 c Light brown sugar, packed
2 1/2 ts Cinnamon, ground
3/4 c Walnuts, chopped
6 tb Butter, unsalted **

* peeled, cored, and thinly sliced
** chilled and cut into pieces
In large bowl, combine sour cream, egg, vanilla,
sugar, salt, and flour, stirring until well blended.
Stir in apples. Pour into unbaked pastry shell. Bake
at 425 degrees for 10 minutes. Reduce heat to 350 and
bake an additional 30 minutes.
TOPPING:
Combine all topping ingredients, blending until
mixture resembles coarse meal. Spoon topping over pie
and bake at 350 minutes for an additional 15 to 20
minutes, or until filling is bubbly.
— from CREME DE COLORADO cookbook

—–

Title: EGGPLANT DIP (RODIER)
Categories: Diabetic, Appetizers, Low-fat
Yield: 16 servings

1 md Eggplant;
3 md Green onions; finely chopped
1 lg Tomato; peeled chopped
1 sm Clove garlic; finely chopped
1/2 Stalk celery; finely chopped
1 tb Fresh lemon juice/vinegar;
1 tb Vegetable oil;
1/2 ts Salt;
1/4 ts Freshly ground pepper;

Eggplant dip is popular in many Mediterranean
countries. In the West it is often called poor man’s
caviar. It’s good with raw vegetable dippers or on
crisp Melba toast.

Prick whole eggplant in several places with a fork.
Place in a baking pan and bake in 400 F oven for 30
minutes. Cool, peel and chop finely. (A blender or
food processor can be used but avoid overprocessing.
Dip is best when it has some crunch.)

Combine eggplant, onions, tomato, garlic and celery.
Add lemon juice, vegetable oil, salt and freshly
ground pepper. Cover tightly and refrigerate for
several hours to blend flavors.

2 tb – 17 calories, 2 g carbohydrate, 1 g fat,
1++extra (free exchange)

Source: Choice Cooking, Canadian Diabetes Assoc. 1986
Shared but not tested by Elizabeth Rodier, Dec 93.

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