Title: Pumpkin Pie
Categories: Diabetic, Pies, Desserts, Holidays
Yield: 8 servings

MMMMM——————–PUMPKIN PIE FILLING————————-
1 1/2 c Pumpkin; Canned Or Fresh 1/4 ts Ground Nutmeg; Or To Taste
-Cooked 1/4 ts Ground Cloves; Or To Taste
Non Nutritive Sweetener 2 lg Eggs; Slightly Beaten
-Equivalent To 3/4 C 1 1/4 c Nonfat Milk
-Sugar 2 c Nonfat Evaporated Milk
1/2 ts Salt ;Pastry For One 9-Inch Pie
1 1/4 ts Cinnamon -Crust, Unbaked
1/2 ts Ground Ginger; Or To Taste

MMMMM————————-PIE CRUST——————————
1 1/3 c Flour; Sifted 1/2 c Diet Margarine; Melted
1/2 ts Salt 2 tb ;Cold Water

Preheat the oven to 400 Degrees F. Combine the pumpkin, sweetener,
salt, and spices, blending well then blend in the eggs, milk, and
evaporated milk. Pour into the unbaked pastry shell and bake until a
knife inserted between the center and outside come out clean. Cool
to room temperature before serving.

Exchanges Per Serving: 1 Serving = 1/4 Lean Meat, 3/4 Milk, 1/6 Bread
Calories Per Serving: Filling = 135 Pastry = 110

Pie Crust:

Sift the flour and salt together, then dribble th margarine over the
surfae. Stir, with a fork, until completely mixed then add the water
to the margarine-flour mixture and stir until a smooth ball if
formed. Roll out the dough to fit the pie pan. Place in the pie pan
and flue the edges with the fork. Refrigerate if the crust is to be
filled prior to baking. If baked unfilled, make several cuts with a
sharp knife in the bottom and sides of the crust. Bake at 450
degrees F for 13 to 15 minutes or until golden brown.

Exchanges Per Serving: 1/8 Crust = 1 Bread, 1 1/2 fat Calories Per
Serving: 130

MMMMM

Title: Frozen Pineapple Salad
Categories: Salads, Fruits, Nuts
Yield: 6 servings

2 tb Flour
1 c Pineapple juice
1/2 c Butter
1/8 c Sugar
1/16 ts Salt
1 Egg
2 tb Lemon juice
4 sl Pineapple; cut fine
2 Oranges
1/4 c Nuts; chopped
10 Marshmallows
8 Maraschino cherries
1 pt Whipped cream

Make a paste of flour and pineapple juice, then gradually add
remainder of juice. Add butter, sugar and salt. Cook in top of double
boiler for approximately 10 minutes. Add the egg, slightly beaten.
Continue to cook for a few minutes, stirring occasionally; then cool
and add lemon juice. Add pineapple, oranges, nuts, marshmallows and
cherries; then fold in whipped cream. Pour into freezing tray and
allow to freeze.

MMMMM

Title: Strawberry Yogurt Cooler
Categories: Diabetic, Fruits, Desserts, Snacks
Yield: 2 sweet ones

1 c Strawberries; sliced 1 c Sparkling mineral water;
1/2 c Plain nonfat yogurt; Or sletzer or club soda

Combine ingredients in a blender or food processor, process until
smooth. Pour into chilled glasses and serve.
Food Exchange per serving: 1/2 NONFAT MILK EXCHANGE; CAL: 54; PRO: 4g;
CAR: 10g; FAT: TRACE; CHO: 1mg; SOD: 70;

Souce: Joslin Diabetes Gourmet Cookbook by Bonnie Sander Polin, Ph.D.
and Frances Towner Giedt.

MMMMM

Title: Cauliflower Au Gratin
Categories: Diabetic, Vegetables, Side dishes, Cheese
Yield: 4 servings

2 c Caulifowerets; 1/4 c American Cheese; diced
1 ts Salt Vegetable cooking spray;
1 ts Butter or margarine; Salt to taste;
1 ts Flour; Fresh ground pepper;
1 c Milk; cold

Place caulifowerets in large kettle. Fill with enough water to cover.
(Boy! Everything seams to boil the heck of vegetables in this book)
Add salt. Bring to boil. (Why not steam them?) Drain. (Shutter)
Rinse with cold water. Melt butter or margarine in saucepan. Cook
over low heat, stirring constantly, until slightyly thickened. Add
flower in baking dish coated with vegetable cooking spray; add salt
and pepper. Cover with cheese topping. Bake at 350F for 20 minutes.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 MEAT EXCHANGE;
CAL: 119

Source: The Complete Diabetic Cookbook by Mary Jane Finsand

MMMMM

Title: Popcorn Power Pack
Categories: Snacks
Yield: 8 servings

8 c Freshly popped popcorn 2 ts Worcestershire sauce
2 c Unsweetened dry cereal 1/2 ts Garlic powder
1 c Toasted croutons 1/2 ts Chili powder
1 c Tiny unsalted pretzels 1/2 ts Onion powder
1/2 c Dry-roasted peanuts 1/2 c Raisins
2 tb Melted margarine or butter

Mix popcorn, cereal, croutons, pretzels and peanuts; toss well. In a small
bowl, mix margarine, Worcestershire sauce and powdered flavorings; pour
over popcorn mix. Toss and spread evenly on a cookie sheet. Bake 15 minutes
at 300’F., stirring once. Mix in raisins. Store in airtight container.

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EASY POTATO SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tablespoons Butter or margarine
1 1/2 cups Onions — diced
4 cups Potato — diced
1 Carrot; coarse grated — 1-2
2 cups Water
1 1/4 teaspoons Salt
1 teaspoon Dried dill weed
3 cups Milk
2 tablespoons Fresh chopped parsley
1/4 cup Instant potato flakes — or
Potato buds

Recipe by: Mr.Food Tv series In a large saucepan, melt the butter. Saute the
onions until golden. Add the potatoes, carrots, water, salt, pepper, and
dillweed.
Bring to a boil, reduce heat to low, and simmer until potatoes are tender, abou
t
30 minutes (or longer if you want the potatoes creamy).

Stir in the milk and parsley and heat until hot, but not boiling. Stir in the
potato flakes during the last few minutes of cooking. Mr. Food – A Television
Program * Submitted by Roy Crockett
Posted on NVN #101136 by RCrockettj on 1/5/94, no-format

– – – – – – – – – – – – – – – – – –

Turkey Picatta

Recipe By : Terry
Serving Size : 4 Preparation Time :0:00
Categories : Italian Poultry
Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound turkey cutlets — pounded thin
2 large egg whites — beaten
1 cup fresh bread crumbs
1 lemon juice — freshly squeezed
1 1/2 cups chicken stock
clove garlic — crushed (Optional)
1 tablespoon margarine

Dip pounded cutlets in egg white, then into bread crumbs. Brown cutlets in a
non stick pan spreayed with non stick spray, 2 at a time. brown garlic for 1
– 2 minutes. After all are browned, add lemon juice and scrape brown bits
off pan bottom. Add chcken broth and margarine. cover and cook about 20
minutes or until fork tender.

– – – – – – – – – – – – – – – – – –

NOTES : Can add garlic right after chicken is cooked Can use 1 whole egg
instead of whites and substitute fresh bread crumbs for dried.

BANANA OATMEAL MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Breakfast
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Butter or margarine softened
3/4 c Brown suger packed
1 Egg beaten
1 c Buttermilk
1 c Rolled oats
1 c All-purpose flour
1 tb Baking powder
1/2 ts Salt
1/2 ts Allspice
2 md Bananas chopped

1. Cream together butter and brown suger. Mix in egg
and buttermilk. 2. Mix together oats, flour, baking
powder, salt and allspice.
Add to creamed mixture.
3. Stir in Bananas.
4. Spoon into greased or paper lined muffin pan,
filling almost full. 5. Bake at 400 to 425 degrees
for 20 to 25 minutes until golden brown. Per Serving
Calories 162
Protein 3.5g
Fat 5.1g
Carbohydrates 26.4g
Sodium 242mg
Tips: For variation, add 1 cup chopped fresh peaches
in place of the
bananas. Or use 1 can chopped mixed fruit.

– – – – – – – – – – – – – – – – – –

Title: Selecting The Correct Processing Time (part 1 of 2)
Categories: Canning, Information
Yield: 1 guide

When canning in boiling water, more processing time is needed for most
raw-packed foods and for quart jars than is needed for hot-packed foods
and pint jars.

To destroy microorganisms in acid foods processed in a boiling-water
canner, you must:

* Process jars for the correct number of minutes in boiling water.
* Cool the jars at room temperature.

The food may spoil if you fail to add process time for lower
boiling-water temperatures at altitudes above 1,000 feet, process for
fewer minutes than specified, or cool jars in cold water.

To destroy microorganisms in low-acid foods processed with a pressure
canner, you must:

* Process the jars using the correct time and pressure specified for
your altitude.

* Allow canner to cool at room temperature until it is completely
depressurized.

The food may spoil if you fail to select the proper process times for
specific altitudes, fail to exhaust canners properly, process at lower
pressure than specified, process for fewer minutes than specified, or
cool the canner with water.

===========================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Title: Bruschetta with Tomato, Basil, and Mozzarella
Categories: Relishes
Yield: 6 servings

1 lb Ripe plum tomatoes, peeled 2 tb Extra virgin olive oil
-and seeded 1/2 ts Salt
2 md Garlic cloves, minced 1/2 ts Coarse black pepper
3 tb Finely chopped fresh basil 1/4 lb Fresh Mozzarella, cut into
1 tb Finely chopped Italian -1/2 cubes
-parsley

Enjoy serving this rustic Italian appetizer while the rest of your dinner
is cooking on the grill. Prepare the relish a few hours ahead and when the
coals are at their hottest, put the bread on the grill. Assemble just
before serving. This is one of those dishes that can be addictive, so
don’t serve too many or your friends won’t have room for dinner!

RELISH:

I medium baguetter, French 1 sourdough or Italian bread cut into 1/2 inch
slices 2 large garlic cloves, peeled 2 tbsp extra virgin olive oil freshly
ground black pepper

Dice tomatoes into 1/2 inch pieces; drain over a bowl for 1/2 hour to
remove excess liquid. Combine all relish ingredients except the Mozzarella
cheese in a small non aluminum bowl. Stir well and taste for seasoning.
Prepare grill for medium hot grilling. Place the bread on the grill; grill
each side just until marks of the grill appear. Remove from grill and place
on serving platter. Rub the bread pieces on each side with cut edges of
the peeled garlic cloves. Add cheese to the relish, spoon mixture over each
baguette slice and then drizzle the final 2 tbsp extra virgin olive oil
over top. Sprinkle with freshly ground black pepper and serve. Makes 6
servings.

Origin: Appeal (quarterly publication from Overwaitea Foods) Shared by:
Sharon Stevens

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