TEA LATTE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beverages Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stephen Ceideburg
8 English Breakfast tea bags
4 c Water
2 tb Almond syrup (orgeat syrup,
-see note)
1 Whole milk
1 Ground nutmeg or chocolate,
-optional garnish

Prepare a strong tea with 8 English Breakfast tea bags
in 4 cups boiling water. Steep for 5 minutes, gently
squeeze tea bags and remove. Pour 1/2 cup plus 2
tablespoons of hot tea into each tea cup, add 1
teaspoon of almond syrup and stir. Steam whole milk
with the steamer of an espresso machine, add 1
tablespoon steamed milk and top with foamed milk.
Garnish with ground nutmeg or chocolate if desired.

Note: Orgeat syrup can be found in liquor stores or in
the bar supplies section of your supermarket.

Per serving: 24 calories (11 percent from protein, 64
per-cent from carbohydrate, 25 percent from fat), 1
gram protein, 4 grams carbohydrate, 1 gram fat, 3
milligrams cholesterol, 18 milligrams sodium.

Exchanges: 0.

Makes 6 servings

Posted by Stephen Ceideburg

– – – – – – – – – – – – – – – – – –

BLENDER BROCCOLI SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Water
2 ts Instant beef bouillon
-granules
10 oz Broccoli, frozen, chopped
1 c Milk
1 c Light cream
1/4 ts Onion salt
1/2 ts Onion salt
1 d Pepper
1 d Ground nutmeg

In saucepan heat water and bouillon granules to
boiling; add broccoli.

Cover and simmer mixture for 3 minutes. Do not drain.

In blender container or food processor combine half
the broccoli mixture and half the milk. Cover and
blend till broccoli is very fine.

Add half the cream,the onion salt, pepper, and nutmeg,
Cover and chill. Stir before serving. If desired
garnish with sour cream and snipped chives.

Makes 6 to 8 servings.

Recipe from: Better Homes and Gardens, Soups Stews
Cookbook copyright 1978 by Meredith Corporation, Des
Moines, Iowa

– – – – – – – – – – – – – – – – – –

SAUSAGE AND CHEESE BISCUITS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-pam coombes rncm95a
Cheese
1/4 lb Turkey sausage
1 t Baking powder
1/2 c All purpose flour
1/8 ts Baking soda
1/2 c Unprocessed oat bran
1/2 c + 3 t non-fat buttermilk
1/2 c (2oz) reduced-fat cheddar
Vegetable cooking spray

Place turkey in a nonstick skillet; cook over medium
heat until browned, st TO: PAM COOMBES
(RNCM95A) FROM: BETTY PINDER (TKHN51B) SUBJECT: BAC
Good Morning, Pam! I hope your cat is OK. I always
dread trips to the ve When will there be health
insurance for animals?

– – – – – – – – – – – – – – – – – –

“Brown Bag” French Apple Pie No. 1180 Yields 1 9″ Pie

PIE: 1/2 tsp Nutmeg, Ground
1 1/2 Cups All-Purpose Flour 2 Tbls Lemon Juice
1/2 tsp Salt TOPPING:
1/2 Cup Shortening 1/2 Cup Granulated Sugar
5 Tbls ICE Water 1/2 Cup All-Purpose Flour
8 Cups TART (!) Apples, Peeled 1/3 Cup Butter
Sliced 1 LARGE Paper Bag
1/4 Cup Granulated Sugar Vanilla Ice Cream
2 Tbls All-Purpose Flour
1 tsp Cinnamon, Ground

Preheat the oven to 400 degrees.
PIE:
Combine the first measure of flour, salt and shortening using a pastry blender
until the mixture resembles coarse crumbs.
Stir in the water a little at a time, using a fork, and form the dough into a
ball.
Roll out the pastry dough on a lightly floured board.
Roll to an 11″ or 12″ diameter.
Fit into a 9″ pie pan and flute the edges.
Combine the sugar, the second measure of flour, the cinnamon, the nutmeg and
the lemon juice in a large bowl.
Toss the apple slices in the mixture.
Arrange the apple slices in the pie crust.
TOPPING:
Combine the sugar and flour in a bowl and cut in the butter using a pastry
cutter.
Sprinkle the topping over the apple filling.
Place the pie in the LARGE paper bag.
Place the paper bag on a baking sheet and loosely fold the open end of the bag
under.
Bake until the apples are tender (50-60 minutes).
Carefully remove the pie from the bag – CAUTION: WATCH OUT FOR THE STEAM
COMING OUT OF THE BAG!
Serve warm with generous portions of vanilla ice cream.

Title: FRESH TOMATO KETCHUP
Categories: Sauces, Cyberealm
Yield: 2 1/2 pints

1/4 c Canola Oil
6 lb Ripe Tomatoes, cored and
Cut in large wedges
12 oz Red Onion, cut in wedges
1/2 c Parsley Leaves, loosely
Packed
3/4 c Celery, chopped
1/4 c Carrot, chopped
1 ts Mustard Seed
1 Cinnamon Stick
1 ts Whole Allspice
1 Whole Nutmeg
1 1/2 c Malt Vinegar
3/4 c Packed Brown Sugar
1 tb Molasses
1 ts Salt

In a large heavy nonreactive pot, heat oil. Add
tomatoes, onions, parsley, celery, and carrot. Bring
to a simmer. Reduce heat. Simmer slowly, uncovered,
for 45 minutes, stirring occasionally. Cool.

Press through a food mill or fine sieve, seperating as
much thick puree as possible. Discard solids and
return puree to a clean pot.

Tie mustard, cinnamon, allspice, and nutmeg in a
cheesecloth bag. Crush spices with a meat mallet. Add
to puree along with vinegar, brown sugar, molasses,
and salt. Mix well.

Bring to a boil. Reduce heat. Boil gently 2 to 4 hours
until mixture thickens and is reduced to 4 or 5 cups,
stirring frequently. (Cooking tine will depend on
juiciness of tomatoes/ Gradually reduce heat and stir
more frequently as mixture becomes thicker to prevent
sticking and excessive splattering.)

Remove spice bag. Ladle ketchup into 2 or 3 sterilized
pint canning jars. Seal. Cool on rack to room
temperature. Store in refrigerator up to 2 months.

Source: Victoria Magazine, August 1994 Typed by
Katherine Smith Cyberealm BBS Watertown NY 315-786-1120

—–

LATKES (POTATO PANCAKES)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Main dish Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ea Potatoes, large
1/2 Onion
1 Egg
1 d Pepper
1/2 ts Salt
1/3 c Flour
1/2 c Water

Peel two large potatoes and put in food processor with
onion and some water. Process and drain through paper
towels in colander. In separate dish beat the egg with
seasonings and add to drained potato and onion mix.
Stir well, then stir in flour. Either make one large
pancake, or drop by 1/4 cups into hot oil and flatten.
Fry over medium heat until golden brown on the outside
Serve with tadziki, yoghurt, sour cream or applesauce.
Makes a meal.

– – – – – – – – – – – – – – – – – –

Title: Marinated Cucumber
Categories: Diabetic, Vegetables, Side dishes
Yield: 6 servings

2 To 3 Cucumbers; large 1/8 ts Fresh ground pepper
1 ts Salt ( I also add a little fresh
1 ts Sugar replacement; Garlic to this)
1/4 c Vinegar

Score cucumbers with tines of fork. Cut into very thin slices.
Sprinkle with salt. Chill 2 hours; drain well. Sprinkle with sugar
replacement; add vinegar and pepper. Marinate 30 minetes or more
before serving. Food Exchange per serving: NEGLIGIBLE CAL:
NEGLIGIBLE

Source: The Complete Diabetic Cookbook by Mary Jane Finsand

MMMMM

GROATY DICK PUDDING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : British Meats
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Stewing beef — cubed
-small amount
Onions — chopped
Leeks — chopped
-Salt Pepper
-omit salt if using bouillon
Oat groats — if you can’t get
-at health food store, try
-pet store
Stock — homemade, preferable

Put meat (do not brown first) , onions, leeks, salt pepper and groats in
earthenware pot. Pour stock over top and stir. Put lid on. Put in
medium-low oven for 16 hours. Groats will absorb stocks and juices and
expand.

– – – – – – – – – – – – – – – – – –

CREAMY MUSHROOM BARLEY SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups/stews Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Water
1 1/2 ts Beef Bouillon Granules
1/4 c Barley Uncooked
1 t Olive Oil
1/2 c Chopped Onion
2 cl Minced Garlic
5 c Sliced Mushrooms
2 tb Dry Vermouth
1 c Evaporated Skim Milk
1/4 c Sliced Green Onions
1/4 ts Pepper
1/8 ts Salt

Combine Water Bouollon Granules in A Large Dutch
Oven. Bring To A Boil. Add Barley Return To Boil.
Cover, Reduce Heat Simmer 1 Hour OR Until Tender.
Remove 1/2 C. Barley, Using A Slotted Spoon; Set Both
Mixtures Aside.
Coat A Medium Skillet With Cooking Spray; Add Oil
Place Over Medium Heat Until Hot. Add Onion Garlic
Saute 2 Min. Add Mushrooms Vermouth; Cook An
Additional 2 Minutes, Stirring Frequently. Cover,
Reduce Heat; Simmer 5 Min. Remove From Heat.
in Processor, Add 1/2 C. Drained Barley, 1/2 C.
Mushroom Mixture, And Milk. Process Until Smooth. Add
Pureed Barley Mixture Remaining Mushroom Mixture To
Dutch Oven. Bring To A Boil. Remove From Heat.Stir in
Remaining Ingredients. Serve Warm.

– – – – – – – – – – – – – – – – – –

Artichoke Balls

Recipe By : Elizabeth Powell
Serving Size : 8 Preparation Time :2:10
Categories : Appetizers Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 garlic clove — minced
1 tablespoon olive oil
1 8 oz can artichoke hearts — mashed
1 egg — beaten
1/4 cup Parmesan cheese
1/2 cup Italian bread crumbs

Saute garlic in oil. Add egg and artichokes. Cook over low heat for 5
minutes. Remove from heat. Add Parmesan cheese and 1/4 cup bread crumbs. With
a teaspoon, form into balls. Roll in remaining bread crumbs. Chill 2 hours or
until ready to serve.

– – – – – – – – – – – – – – – – – –