Title: APRICOT BARS
Categories: Bakery, Desserts, Cookies, Low-fat
Yield: 18 bars

1 c White flour
1/3 c Brown sugar
1 ts Cinnamon
1/2 ts Baking powder
1/4 ts Salt
1 1/2 c Dried apricots
1 tb Walnuts, chopped
1 tb Cashews, chopped
1/3 c Maple syrup

———————————–ICING———————————–
1 c Icing sugar
2 tb Shortening
1/2 ts Vanilla
1 tb Apple juice

Sift together flour, sugar, cinnamon, baking powder salt. Stir in the
apricots nuts. Add the syrup. Stir until the mixture forms a thick
batter.

Spread the batter into a lightly oiled 8″ X 8″ baking pan (it is hard work,
but it will cover — trust me!). Bake at 350F for 30 to 35 minutes or
until the bars test done. Allow to cool slightly, cut into bars. When
completely cool, spread with icing drizzle some melted chocolate over
the
top if desired.

ICING: Cream together sugar shortening. Add remaining ingredients
beat
until smooth. Makes 1/2 cup.

Recipe by Mark Satterly

—–

Peanutbutter Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 9-in pie crust baked
1/4 Teaspoon Salt
1 Cup Powered sugar
2 Cups Scalded milk
1/2 Cup Peanut butter (your choice
3 Egg yolks — beaten
1/4 Cup Cornstarch
2 Tablespoons Margarine
2/3 c Sugar
1/4 tsp Vanilla
—–T—–

combine powdered sugar and peanut butter blend until the appearance of
biscuit mix. spread 3/4 of this mixture on the bottom of the pie shell.
combine cornstarch, sugar and salt. add scalded milk and mix well. cook in
top of double boiler until mixture thickens add butter and vanilla, then
pour into baked pie shell. you can make meringue with the leftover egg
whites, but my family prefers whipped topping. sprinkle remaining peanut
butter mixture over topping.

– – – – – – – – – – – – – – – – – –

FRANKFURTER CASSEROLE (HOT DOG OR HOTDOG)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic Meats
Main dish Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Condensed Bean bacon soup
1 1/4 c Water
2 All-beef frankfurters — (or
-chicken or turkey franks)
-cut into 1/2″ pieces
1 Onion — chopped fine
1 Green pepper — chopped
1/2 c Celery — chopped finely
2 tb Perpared mustard
1 c Ready-mix biscuit mixture
-prepared as pk directs

Preheat oven to 375^F. Mix all ingredients except
biscuits. Boil gently 5 minutes. Put about 3/4 cup
mixture each of 8 individual baking dishes; top each
with biscuit. (this seams to be a lot of work, why not
try one bakig dish) Bake until biscuit are dark
golden brown (about 20 minutes). Serve at once. *Note
5 oz with shrinkage ó 1/2 oz to 4 oz servings.

Food Exchange per serving: 1 BREAD/STARCH EXCHANGE +
1/2 HIGH-FAT MEAT EXCHANGE + 1/2 FAT EXCHANGE + 1/2
VEGETABLE EXCHANGE CAL: 150

Source: Recipes for Diabetics by Billie Little (1985
1972 versions)

Brought to you and yours via Nancy O’brion and her

– – – – – – – – – – – – – – – – – –

Title: PHOENIX DRAGON
Categories: Poultry, Meats, Chinese
Yield: 4 servings

4 sl Smithfield ham (thin)
1 Whole chicken breast
– boned and butterflied
4 Pieces fresh caul fat
1/4 c Water chestnut powder
-=OR=- Flour OR Cornstarch
4 c Peanut oil; for deep-frying

———————-VEGETABLE SAUCE———————-
2 tb Peanut oil
2 Whole garlic cloves; crushed
2 sl Fresh ginger root
4 Fresh water chestnuts
– peeled sliced lengthwise
1/2 c Bamboo shoots
– sliced lengthwise
4 Whole scallions
– cut in 3-in pieces
1 tb Light soy sauce
1 tb Chinese rice wine
-=OR=- Dry Sherry
1/2 c Chicken broth
1 ts Cornstarch; dissolved in
1 tb Chicken broth; (cold)

LAY 2 SLICES OF HAM on 1 side of the butterflied
breast. Refold the breast, enclosing the ham. Lay the
breast on a sheet of caul fat. Roll up tight. The caul
is sticky, so it needs nothing to seal it. Dust the
surface with water chestnut powder, flour or
cornstarch. Shake off the excess. Heat the oil in a
wok to 350F (moderate). Slide the chicken breasts into
the oil, 1 by 1. When they have browned (about 5
minutes), remove 1 from the oil and press it. If it
feels mushy, it needs more cooking. Remove and drain
the chicken. Slice the chicken, crosswise diagonally,
into 1/2-inch pieces.

VEGETABLE SAUCE: Heat the oil in a wok and flavor with
garlic and ginger. Remove the garlic and ginger and
add the water chestnuts, bamboo shoots and scallions
to the wok. Stir-fry for 30 seconds, then add soy
sauce, wine or sherry, and chicken broth. When the
liquid boils, stir in the dissolved cornstarch to
thicken the sauce. Spread the sauce on a platter as a
bed for the sliced chicken breast.

KEN HOM – PRODIGY GUEST CHEFS COOKBOOK

—–

Title: COTTAGE CHEESE VEGETABLE CASSEROLE
Categories: Diabetic, Casseroles, Main dish, Vegetables, Pasta
Yield: 2 servings

1 c Thinly sliced carrots
1/2 c Chopped onion
1 tb Reduced calorie margarine
1/2 c Sliced mushrooms
1 (8 ounce) package noodles,
-cooked and drained
2 c Low-fat cottage cheese
1/2 c Skim milk
1/2 ts Salt
1/2 ts Basil
1/4 ts Thyme
1/8 ts Pepper
Parsley sprigs (opt.)

Yield 12 servings – 1/2 C ea. Each serving may be
exchanged for: 1 Bread, 1 Low-Fat Meat

Combine carrots, onion and margarine in non-stick
skillet; cook on medium heat until tender. Add
mushrooms and cook 5 minutes; set aside Combine
remaining ingredients, except parsley, in large bowl;
stir in cooked vegetables. Turn mixture into nonstick
2 Qt. casserole. Cover and bake at 350 for 30 minutes
or until bubbly. Garnish with parsley before serving,
if desired.

Posted from the Echo’s Library 04/19/94 by Frank Skelly

—–

Wilted Cucumber Salad

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Low Fat Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 large Cukes — peeled and very thi
sliced
1 tablespoon Fresh dill OR 1 tsp. dried — dill weed
6 tablespoons Canola oil
2 teaspoons Dijon mustard
2 tablespoons White wine vinegar
1 tablespoon Salt for the wilting proce — ss (to be rinsed off
1/2 teaspoon Sugar substitute or the re — al thing
Salt and freshly ground bl — ack pepper

Put cuke slices in a colander with the tablespoon of salt and let them wilt
for bout an hour. Rinse salt off and press out the excess water. Combine
cukes with all else and chill. Toss again before serving. This is a very light
and refreshing salad which makes a nice accompani- ment to any entree at any
season of the year. I like to keep it around for munchies and side dishes for
dinner or lunch. Makes 4-6 Servings.

– – – – – – – – – – – – – – – – – –

Date: Thu, 23 Sep 93 08:52:01 EDT
From: Christina Hulbe

Oatmeal Cookies (modified, a bit, from _Eating_Well_ mag)
—————

1 Cup packed brown sugar
1/4 Cup unsweetened applesauce
1/4 Cup egg equivalent (ie comercial replacer, two whites,
1/4 cup “egg beaters”)
1 Tbsp vanilla extract
1 Cup raisins
2 Cups rolled oats, toasted
1 Cup cake flour (all-purpose is okay but not as tender)
1/2 Cup whole wheat flour
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp salt

oven: 350 F
line 2 baking sheets with parchment or coat with non-stick spray

Toasting oats: Heat a large skillet over medium-high flame and
add half the oats. Toast, stiring frequently until the oats begin
to color and become fragrant (15 minutes or so). Repeat with
remaining oats.

In a large bowl, whisk together sugar, applesauce, egg replacer,
and vanilla. Stir in raisins. In a medium bowl, stir together
remaining (dry) ingredients. Add the dry ingredients to the wet
and mix just until blended.

Drop the dough by tablespoonfuls onto prepared baking sheets, spacing
cookies about 4 cm apart. Bake for 15 minutes, or until lightly
browned. Transfer cookies to a wire rack to cool. Makes 3 dozen
cookies.

Storage: no-fat-added cookies do not store well. They become stale
quickly and stick together if stacked. As soon as they are cool, wrap
the cookies, layers separated by waxed paper, and freeze. To serve,
simply let them thaw to room temperature.

Notes: Because there is no fat to help them spread, the cookies will
be kind of lumpy. Do toast the oats, it ads depth to the flavor.

Title: Baby Food Soft Doggie Cookies
Categories: Misc, Pets
Yield: 1 Servings

3 2 1/2 oz. each jars of baby
Food: either beef or chicken
1/4 c Dry milk powder
1/4 c Wheat germ

Combine ingredients in a bowl and mix well. Roll into
small bails and place on well-greased cookie sheet.
Flatten slightly with a fork. Bake in preheated 350
oven for 15 minutes or until brown. Cool on wire racks
and STORE IN REFRIGERATOR…also freezes well. Notes:
cream of wheat can be substituted for the wheat germ.
Tester’s note: Definitely something to howl about!!
Cookies are soft and chewy……..

—–

Title: MOO GOO GAIPAN #1
Categories: Chinese, Chicken
Yield: 6 servings

Marinade:
1 tb Ginger, finely grated
1 1/2 ts Sesame oil
1 ts White wine
1/2 ts Sugar
1/4 ts Salt
1 1/2 ts Oyster sauce
1/2 ts Light soy sauce
1 ts Cornstarch
Pinch freshly ground white
-pepper
1/2 lb Chicken breasts, strips
SAUCE:
1/2 ts Sugar
2 ts Oyster sauce
1 ts Light soy sauce
1/2 ts Sesame oil
2 ts Cornstarch
1 pn White pepper
5 tb Chicken stock
3 1/2 tb Peanut oil
1 tb Ginger, minced
1/4 ts Salt
1/4 lb Mushrooms, sliced
6 oz Snow peas, sliced
1/4 c Bamboo shoots, sliced
4 Water chestnuts, sliced
1 Clove garlic, minced
1 tb White wine

1. MAKE THE MARINADE: Place the grated ginger in a
small strainer set over a medium bowl. Press hard
with the back of a spoon to extract 1 teaspoon of
juice; discard the ginger pulp. Stir in the remaining
marinade ingredients. Add the chicken and toss to
coat well. Cover and set aside to marinate for 30
minutes. 2. MAKE THE SAUCE: In a large bowl, combine
all the sauce ingredients and reserve. 3. Heat a wok
over high heat for 30 seconds. Add 2 tablespoons of
the peanut oil and turn the wok to coat with oil.
When a wisp of white smoke appears, add the ginger and
salt. Stir, using a large metal spatula, for 10
seconds. Add the mushrooms and stir fry for 10
seconds. Add the snow peas, bamboo shoots and water
chestnuts; sprinkle with a little water and stir fry
for 2 minutes. Transfer the vegetables to a bowl and
set aside. Wipe out the wok with paper towels. 4.
Heat the wok over high heat for 20 seconds and add the
remaining 1 1/2 tablespoons peanut oil. Turn the wok
to coat with oil. When a wisp of white smoke appears,
add the garlic. When it begins to brown, add the
chicken with the marinade. Spread the chicken out in
a single layer and cook undisturbed for 2 minutes.
Turn the chicken pieces over and cook for 1 more
minute. Drizzle the wine down the inside rim of the
wok and stir it into the chicken. Continue to cook
until the chicken is cooked through, about 1 minute
longer. 5. Add the reserved vegetables and stir fry
for 2 minutes. Make a well in the center of the
mixture. Stir the sauce to combine and pour it into
the well. Mix all the ingredients together, bring the
sauce to a boil and cook until thickened, about 30
seconds. Transfer to a warm platter and serve
immediately.

—–

Title: Quick Barbecue Sauce
Categories: Sauces
Yield: 2 servings

1/4 c Finely Chopped Onion
1 ea Clove Garlic, Finely Chopped
2 T Butter Or Margarine
1 c Catsup
1/4 c Brown Sugar, Firmly Packed
1/4 c Lemon Juice
1 T Worcestershire Sauce
1 t Prepared Mustard
1/8 t Hot Pepper Sauce

In small saucepan, cook onion and garlic in margarine until tender.
Add remaining ingredients; bring to a boil. Reduce heat; simmer
uncovered 15 to 20 minutes. Use as basting sauce for pork, chicken
or beef. Refrigerate leftovers.
MICROWAVE:
In 1-qt glass measure, microwave margarine on full power (high) 30 to
45 seconds or until melted. Add Onion and Garlic. Microwave on full
power (high) 1 1/2 to 2 minutes, or until tender. Add remaining
ingredients; cover with waxed paper. Microwave on full power (high)
3 to 5 minutes or until mixture boils. Microwave on 2/3rds power
(medium-high) 4 to 5 mins. to blend flavors. Proceed as above.

MMMMM