Title: Indian Carrot Salad
Categories: Diabetic, Salads, Vegetables, Vegetarian, Side dish
Yield: 8 servings

1 tb Corn oil
1 tb Lime juice
1/2 ts Cumin; ground
1/2 ts Cinnamon
1/4 ts Salt
1/2 ts Garlic; minced
4 c Carrots; sliced cooked
1/2 c Wheat sprouts or cooked
Wheat berries; for garnish

Whisk oil and lime juice together in large bowl. Whisk in cumin,
cinnamon, salt and grlic. Sir in carrot. Cover and refregerate until
cold. Serve chilled, garnished with wheat sprouts.

Food Exchanges per serving: 2 VEGETABLE EXCHANGES

CHO: 10g; PRO: 1g; FAT: 2g; CAL: 61; Low-sodium diets: This recipe is
suitable.

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

Brought to you and yours via Nancy O’Brion and her Meal Master

MMMMM

Title: Pumpkin Potatoes
Categories: Vegetables, Canadian
Yield: 1 servings

Pumpkin ;(equal parts of)
– peeled
Potatoes; peeled
1 Onion; finely chopped
Butter
Bacon
-salt pepper to taste

Pommes de terre a la citronuille

The directions for this recipe are very loose; Boil together equal
parts of peeled potatoes and pumpkin. When cooked, drain them, add 1
good sized onion, finely chopped and a piece of butter. Mash all till
creamy, season to taste and serve with golden sliced of fried salt
pork or bacon. To quote Mme. Benoit, “Grand-mere was a wizard with
pumpkin. Her mashed potatoes pumpkin french fried chips were super.
It’s amazing how most of what we enjoyed in our youth remains a
pleasure as we grow older. In the autumn of 1959 I made these on my
television show. The amount of mail requesting the recipe was
unbelievable!”

Source: _My Grandmother’s Kitchen_ by Madame Jehane Benoit

MMMMM

MARTHA WASHINGTON’S DEVIL’S FOOD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Unsweetened Chocolate
1 c Sugar
1/2 c Buttermilk or sour milk
1/2 c Cake Flour — sifted
1 1/2 ts Baking Powder
3/4 ts Soda
1/2 ts Salt
1/2 c Butter or shortening
3/4 c Sugar
3 Eggs — well beaten
1 c Buttermilk or sour milk
1 t Vanilla

Melt chocolate over boiling water; add 1 cup sugar and 1/2 cup buttermilk
and stir over boiling water until sugar is dissolved. Cool. Sift flour
once, measure, add baking powder, soda, and salt and sift together three
times. Cream butter thoroughly add 3/4 cup sugar gradually, and cream
together until light and fluffy. Add eggs and beat well. Add about 1/4 of
flour mixture, mix thoroughly; add chocolate mixture and blend. Add
remaining flour, alternately with buttermilk, a small amount at a time;
beat very thoroughly after each addition. Add vanilla. Bake in greased
15x9x2- inch pan, in a moderate oven ( 35O degrees F.) 30 minutes, or until
cake is done. When cold, trim edges, cut in half crosswise, and put
together as a two-layer cake, matching edges carefully. Spread tops and
sides with Martha Washington’s Fudge Frosting (See recipe). Or add chopped
nut meats to part of frosting and use as filling. This recipe has been
adapted to modern measurements from Marthas Washington’s own recipe. It is
an excellent choice for February parties or for any occasion where a deluxe
cake is desired.

Kate Smith Collection, (as adapted from Martha Washington’s recipe)
Published 1940 by General Foods Corp. (Courtesy of Barb Day)

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SPICE TEA

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beverages Mixes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–SHARON MEHL –
CFFM46A——————-
2 c Sugar, granulated
2 c Tang
1 1/2 ts Cinnamon
1 c Tea, instant
6 oz Lemonade mix (powder)
3/4 ts Cloves, powdered

Put in jar and shake.
Spoon about 1 1/2 to 2 teaspoons in mug and add hot
water. Enjoy!

– – – – – – – – – – – – – – – – – –

Title: Cake Mix Cookies
Categories: Cookies, Chocolate, Peanut butt
Yield: 48 servings

1 pk Cake mix (flavor of your cho
-ice)
2 Eggs
1/2 c Vegetable oil
—–any 1 or 2 of f
-ollowing—–
6 oz Mini chocolate chips
6 oz Butterscotch chips
6 oz Peanut butter chips
1/2 c Coconut
1/2 c Raisins
1 c Toffee chips
1 c Nuts chopped

Preheat oven to 350~F. Combine all ingredients and mix well. Drop by
rounded
teaspoons onto ungreased cookie sheet. Bake 9 – 12 minutes. Makes about 4
dozen
cookies.

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Title: DIABETIC BARK CANDY
Categories: Diabetic, Candies, Chocolate
Yield: 1 batch

1 lb Milkcote
-=OR=-
1 lb Whitecote chocolte
1 c Crunchy cereal
Watermelon seeds
-any other crunchy food

In the top of a double boiler, melt coating over hot,
noit boiling, water. Add cereal and seeds. Blend
together thoroughly, then pour onto waxed paper and
spread thinly. Let stand until firm. Break into pieces.

Recipe from:Ideals Candy Cookbook by Mildred Brand
Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis.
53201 RECIPE CLIPPED By Jim Bodle 1/93

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Tiramisu (6)

Recipe By : Jason McDonald
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Egg yolks
6 tb Sugar
6 tb Dry Marsala
1 lb Mascarpone room temp.
2/3 c Chilled whipping cream
1/3 c Freshly brewed Espresso coff
1/4 c Dark rum
3 tb Sugar
1 ts Vanilla extract
1 12x6x1 layer sponge cake cut
3 tb Shaved bittersweet chocolate
3 tb Finely ground Espresso coffe

Hi Scott, hi Stacy! Know you love desserts, so I thought I’d share this
fabulous recipe from Bon Appetit with you. Granted, it is a bit
time-consuming, but should keep you busy – and…it is so worth the wait.
Whisk yolks, 6 tablespoons sugar, and Marsala in large metal bowl to blend.
Set bowl over saucepan of simmering water (do not allow water to touch
bottom of bowl). Using portable electric mixer beat until mixture triples
in volume about 5 minutes. Cover zabaglione and refrigerate until well
chilled. (Can be prepared 2 days ahead). Place mascarpone in large bowl.
Using electric mixer whip cream with 2 tablespoons sugar in medium bowl to
soft peaks. Fold into mascarpone. Gently fold in zabaglione. Refrigerate
until well chilled about 3 hours. Combine espresso coffee, rum, 3
tablespoons sugar, and vanilla in small bowl. Brush over both sides of cake
pieces. Place generous tablespoon mascarpone mixture in bottom of each of
8 balloon-shaped wineglasses. Set cake square or wedge into each at angle.
Top with remaining mascarpone mixture. Combine shaved chocolate and ground
coffee beans. Sprinkle over desserts. Refrigerate until chilled at least
30 minutes and up to 3 hours.
NOTE: Instead of 12x6x1 layer sponge cake cut into eight 3 squares you may
use a 9 round sponge cake cut into 8 wedges. Take all the time you need to
enjoy this scrumptious recipe! Rita in ever so sunny and beautiful
Scottsdale….02/22/92

– – – – – – – – – – – – – – – – – –

BARLEY SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 qt Chicken Stock
1 c Bite-size cooked Chicken mea
Small Onion, sliced in rings
Rib Celery, chopped
Sm Parsnip, sliced thin
1 c Pearl Barley
Small strip Kombu *
1 t Dried basil
1/4 ts Ground white Pepper
1 d Salt (opt.)
1/4 c Shredded carrot (opt)

* Available in health stores, it make beans and peas
more digestible. Combine all ingredients except salt
and carrot and simmer until the barley is cooked,
about 45 minutes. Season to taste with salt if needed
and garnish with shredded carrot if desired. Note:
Barley soup can be a soothing and digestible meal for
convalescents. Omit the chicken to make it easier to
eat. This soup is rich in protein, carbohydrates, and
fiber.

– – – – – – – – – – – – – – – – – –

Eneiman’s Texas White Chili

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Mexican
Ethnic Beans
Chicken Low-Fat
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound White beans — dried
1 1/2 quarts Chicken stock
1 1/2 medium Onions — chopped
2 Garlic cloves — chopped
1 teaspoon Salt
1 tablespoon Vegetable oil
4 ounces Green chiles — diced
2 teaspoons Ground cumin
2 teaspoons Dried oregano — crushed
2 teaspoons Ground coriander
1 pinch Ground cloves
1 pinch Cayenne
4 Boneless skinless chicken br
1/2 cup Monterey jack cheese — grated
4 Green onions — thinly sliced

In a large kettle, combine beans, stock, 1/2 the onions, garlic
and salt; bring to a boil. Reduce heat; cover and simmer 1 1/2 hours or
until beans are very tender, adding more chicken stock as needed. Heat
oil in skillet. Add remaining chopped onions and cook about 5 minutes,
until tender and clear. Add chilies, cumin, oregano, coriander, cloves
and cayenne; mix thoroughly. Cook 2 minutes more. Add skillet mixture to
bean mixture. Portion chicken into 4 servings. For each serving, put
chicken in bottom of bowl, spoon chili over top and sprinkle with grated
cheese and sliced green onion. Makes 4 servings.

– – – – – – – – – – – – – – – – – –

Per serving: 592 Calories; 11g Fat (17% calories from fat); 41g Protein;
86g Carbohydrate; 12mg Cholesterol; 2023mg Sodium

Title: CHINESE PEPPER STEAK – WITH COKE
Categories: Beef, Chinese
Yield: 6 servings

1 lb Top round steak, OR
– boneless sirloin,
– (1 to 1-1/2 lbs)
2 tb Oil
1 md Clove garlic, minced
1 ts Salt
1 c Beef broth, or bouillon,
– canned and undiluted
1 c Green pepper, cored,
– seeded, cut in
– thin strips
1 c Celery, thinly sliced
1/4 c Onions, thinly sliced
1/2 c COCA-COLA
2 md Tomatoes, ripe
2 1/2 tb Cornstarch
1/4 c COCA-COLA
1 tb Soy sauce
Rice, cooked and hot

Trim all fat from the meat and cut into pencil-thin
strips. In a deep skillet or Dutch oven, heat oil,
garlic, and salt. Add the meat and brown over high
heat, about 10 minutes, stirring occasionally with a
fork. Add the beef broth. Cover and simmer for 15 to
20 minutes, or until the meat is fork-tender.
Stir in the green pepper strips, celery, onions, and
1/2 cup of Coca-Cola. Cover and simmer for 5 minutes.
Do not overcooked, the vegetables should be
tender-crisp. Peel the tomatoes, cut into wedges,
gently stir into meat. Blend cornstarch with the 1/4
cup of Coca-Cola and the soy sauce. Stir mixture into
the meat and cook until sauce is thickens, about 1
minute, stirring lightly with a fork. Serve over hot
rice. Makes 6 (3/4 cup) servings.

—–