Title: Mandelbrot (Almond Bread)
Categories: Diabetic, Breads/bm
Yield: 18 servings

3 Eggs; 1 1/4 c Flour
1/3 c Sugar 1 ts Baking powder
2 tb Vegetable oil; 1/3 c Almonds; chopped blanched
1 ts Vanilla extract 2 ts Ground cinnamon (less
needed

Beat the eggs and sugar together until thick. Add the oil and
vanilla and mix well. Stir in the flour, baking powder and almonds.
Pour the batter into a lightly oiled and floured 9 x 5 x 3 inch loaf
pan just to cover the bottom of the pan.

Sprinkle on the cinnamon. Add another layer of batter and cinnamon.
Continue until all the batter and cinnamon are used.

Bake in 350 F oven for 20 to 25 minutes or until golden brown. Bread
will be dense. Remove from the pan and cool on a wire rack. Cut
into 1/2 inch slices when ready to serve. Place each slice on a
lightly oiled baking sheet and toast in a 400 F oven for 5 to 6
minutes. (My note – warm briefly in microwave.)

1/2 inch slice – 55 calories, 1/2 fruit exchange + 1/2 fat exchange 6
grams carbohydrate, 1 gram protein, 3 grams fat, 13 mg sodium, 11 mg
potassium, 44 mg cholesterol.

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986
Shared and tested by Elizabeth Rodier Nov 93

MMMMM

Fran’s Special Pate

Recipe By : Adapted from Dr. Atkins’ New Diet Cookbook
Serving Size : 20 Preparation Time :0:00
Categories : Poultry Appetizer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 slices bacon, no-nitrate
1 pound chicken livers
1 chicken cutlet — pounded flat
4 teaspoons seasoned salt
3 tablespoons bacon fat
2 tablespoons butter
2 tablespoons white wine (or water or chicken broth)
4 ounces water chestnuts
2 eggs, hard-boiled
1 Boursin cheese
3 tablespoons sweet basil
fresh ground pepper

Preheat oven to 275 degrees F. (135 degrees C.).

Cook bacon til crisp. Reserve bacon drippings.

Place 2 T. bacon drippings in frying pan. Saute chicken livers til pink
inside. Season chicken cutlet with 1 t. salt then saute in butter for 3 mins
on ea. side. Add wine (water or broth) and simmer 5 mins. longer. Reserve
sauce.

Food process bacon, chicken livers, water chestnuts, and eggs and chop until
fine. Add remaining seasoned salt, Boursin cheese, basil, chichen sauce, and
pepper. Mix well.

Pack combined mixture into a large buttered loaf pan. Place a heavy weight on
top of loaf pan to keep pate from rising.

Bake pate for 2 hours. Open oven door and bake for 1 hour longer. Remove
from oven, allow to come to room temperature. Refrigerate. Cut evenly into
slices to serve.

– – – – – – – – – – – – – – – – – –

Per serving: 64 Calories; 4g Fat (64% calories from fat); 5g Protein; 1g
Carbohydrate; 123mg Cholesterol; 319mg Sodium

Serving Ideas : Total Grams- 32.0; Grams/serving- 1.6 (per one slice)

Date: Tue, 22 Nov 94 09:54:00 -0400
From: “Joseph B. McKay III”

RECIPE:BARLEY AND BEAN WITH FRESH MINT

1.5 cups pearled barley
3.5 cups vegetable broth or stock
2 cups fresh cooked or canned white kidney beans
2 tbs fresh mint chopped or 1 tbs dry mint

PREPARATION
In a medium sauce pan bring the 3.5 cups of vegetable broth
or stock to a boil. Slowly add the 1.5 cup of pearled barley.
Reduce heat to low and cover. Simmer 35 to 45 minutes or until
all of the broth or stock has been absorbed and the barley is
tender.

Rinse the kidney beans in a colander or sieve and allow to
drain. Chop the mint.

Add the beans to the cooked pearled barley and cook on low
until heated, approximately 5 minutes. Remove form the heat.
Add the mint and mix well. Garnish with a few mint sprigs.

Serve hot. Makes 4 side dish servings. Reheats well in a
microwave.

RECIPE BY Joe McKay

Title: PEANUT BUTTER REINDEER
Categories: Cookies, Holiday
Yield: 24 servings

———————————-COOKIES———————————-
1 pk DUNCAN HINES Peanut Butter
-Cookie Mix
1 Egg
2 t All-purpose flour

—————————-ASSORTED DECORATIONS—————————-
Miniature semi-sweet
-chocolate chips
Vanilla milk chips
Candy-coated semi-sweet
-chocolate chips
Colored sprinkles

1. FOR COOKIES, combine cookie mix, contents of peanut butter packet from
Mix and egg in large bowl. Stir until thoroughly blended. Form dough into
ball. Place flour in jumbo (15×13") resealable plastic bag. Place ball of
dough in bag. Shake to coat with flour. Place dough in center of bag (do
not seal). Roll dough with rolling pin out to edges of bag. Slide bag ont
baking sheet. Chill in refrigerator at least 1 hour.

2. Preheat oven to 375’F. Use scissors to cut bag down center and across
ends. Turn plastic back to uncover dough. Dip reindeer cookie cutter in
flour. Cut dough with reindeer cookie cutter. Dip cookie cutter in flour
after each cut. Transfer cut-out cookies to ungreased baking sheets using
floured pancake turner. Decorate each reindeer as desired. Bake at 375’F.
for 5-7 minutes or until set but not browned. Cool 2 minutes on baking
sheets. Remove to cooling racks. Cool completely. Store between layers of
waxed paper in airtight container.

Makes about 2 dozen cookies.

TIP: Reroll dough by folding plastic back over dough.

—–

NO-SUGAR FRUIT/NUT MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1 c chopped dates
1/2 c raisins
1/2 c Dried Cranberries — *Note
1 c water
1/4 c Lowfat Margarine — **Note
1/4 ts salt
2 Egg Beaters® 99% Egg
: Substitute — ***Note
1 ts vanilla extract
1 c all-purpose flour
1 ts baking soda

*NOTE: Sally’s recipe used 1/2 C dried prunes,
chopped…I didn’t have any at the time so I used
dried cranberries. **NOTE: Sally’s recipe used 1/2 C
margarine…I adapted it. ***NOTE: Sally’s recipe used
2 beaten eggs…I adapted it. ****NOTE: Sally’s recipe
used 1/2 C mixed nuts, chopped…I omitted them.

In a saucepan combine dates, raisins, prunes (dried
cranberries) and water. Bring to boil and boil 5
minutes. Stir in margarine and salt. Set aside to
cool. Add remaining ingredients to fruit; stir just
until dry ingredients arþ moistened. Spoon into
greased MINI-muffin pans. (I spooned it into 12
regular muffin tins.) Bake in preheated 350-degree F
oven for 15 minutes. (If desired can bake in a greased
11 x 7 x 2-inch pan for 30 minutes.)

Yield: 32 mini-muffins. (OR 12 regular size muffins)

These were FANTASTIC!! I had tasted them when Sally
made them using her recipe…and they were really
wonderful!! But I wanted to lower the fat a bit more
and adapted thþ recipe a bit more. I think they are
excellent.

~ – – – – – – – – – – – – – – – – –

NOTES : Nutrition using my adaptions to the original
recipe: Cal 130.7 Fat 2.5g Carb 25g Fib 1.5g Pro 2g
Sod 216mg CFF 17.1% Nutr. Assoc. : 0 0 2928 0 0 0 0 0
0 0

Recipe By : Jo Anne Merrill

From: Reggie Dwork

– – – – – – – – – – – – – – – – – –

Soy Ginger Reduction

Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6613
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 tablespoon light soy sauce
1/2 teaspoon each minced garlic and ginger
2 teaspoons sugar
2 tablespoons rice vinegar
salt and pepper

Set ingredients in a small saucepan, heat and reduce until syrupy; drizzle
through a strainer, over tuna.

– – – – – – – – – – – – – – – – – –

Title: Honey Glazed Snack Mix
Categories: Snack
Yield: 1 servings

4 c Rice or Corn Chex cereal
1 1/2 c Miniature pretzels
1 c Pecan halves
1/3 c Butter or margarine
1/4 c Honey

In a large mixing bowl, combine cereal, pretzels and pecans; set
aside. Melt butter in a small saucepan; stir in honey and blend well.
Pour over cereal mixture and stir to coat evenly. Spread in a jelly
roll pan. Bake at 350! for 1215 minutes or until mixture is lightly
glazed, stirring occasionally. Remove from oven and cool slightly.
Spread on waxed paper to cool completely. Yield: about 6-1/2 cups.
From the files of Al Rice, North Pole Alaska. Feb 1994

MMMMM

SPICE CAKE

Recipe By : Pamela Creeden/Corona, CA Jubail, KSA
Serving Size : 12 Preparation Time :0:00
Categories : Pies, Cakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup buttermilk or sour milk
1/4 cup butter or margarine — softened
1/4 cup shortening
1/2 teaspoon vanilla
3 eggs

In a bowl combine flour, sugar, baking powder, baking soda and spices. Add
buttermilk or sour milk, butter, shortening, and vanilla. Beat with an
electric mixer on low to medium speed till combined. Beat 2 minutes on high
speed. Add eggs and beat 2 minutes more.

Pour batter into a greased 13 X 9 X 2″ baking pan. Bake in a 350F degree
oven for 30-35 minutes or till toothpick inserted near the center comes out
clean. Cool on a wire rack.

– – – – – – – – – – – – – – – – – –

RISOTTO WITH SPRING VEGETABLES

Recipe By : Eating Well Magazine
Serving Size : 4 Preparation Time :0:00
Categories : Risotto Pastas And Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 1/2 cups chicken broth, fat free
6 ounces baby carrots — peeled and sliced
6 ounces asparagus — trimmed and sliced
4 ounces snow peas — trimmed and sliced
2 teaspoons canola oil
1 whole onion — chopped
1 clove garlic — minced
1 1/2 cups arborio rice
1/2 cup dry white wine
9 ounces frozen artichokes — thawed
1 1/2 tablespoons fresh thyme — chopped
****OR****
1 1/2 teaspoons dried thyme
1/4 cup parmesan cheese — grated

In medium saucepan, bring broth to a boil. Add carrots and cook until
almost tender – 3-5 minutes. Add asparagus and peas and cook 1 minute
longer. With a slotted spoon, remove vegetables to a bowl and set aside.
Maintain broth at a gentle simmer.

In a Dutch oven heat oil over medium-low heat. Add onion and garlic and
cook until softened 3-5 minutes. Add rice and stir to coat grains. Pour
in wine and cook, stirring frequently, until most of the liquid has been
absorbed. Add broth, 1 cup at a time, stirring until liquid is absorbed
each time. Stir in artichoke hearts and thyme. Continue to add broth as
needed. Stir in the reserved vegetables and cheese.
Serve immediately.

– – – – – – – – – – – – – – – – – –

Title: Blender Gravy
Categories: Sauces
Servings: 10

3 tb Meat Fat Drippings
2 c Liquid
1/4 c Unbleached All Purpose Flour
Salt
Pepper
1 ds Dried Thyme Leaves; Crushed
3 dr Kitchen Bouquet; (A Gravy
-Coloring)

Remove the meat to a hot platter. Leaving the crusty bits of meat in the
pan, pour the meat juices and fat into a large measuring cup. Skim off
the fat, reserving 3 Tablespoons. Add water, milk, or giblet broth to the
meat juices to equal 2 cups of liquid and then add the liquid and flour in
to a blender container, blending until the liquid is smooth. Return the
blended gravy to the pan and cook the mixture quickly, stirring
constantly, until the gravy is thicken and bubbly. (Note: scrape the
bottom of the pan to get the crusty bits, if desired.) Season the gravy
to taste with salt and pepper. If desired, add a dash of dried thyme
leaves, crushed, and a few drops of Kitchen Bouquet for color.

Makes about 2 1/2 cups.

MMMMM