Apple-Apricot Strudels

Recipe By : Betty Crocker’s Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Cups Apples — chopped
1 C Dried Apricots — Chopped
1/2 C Almonds — Slivered
1/3 C Granulated Sugar
1/4 C Dry Bread Crumbs
1 Tablespoon Lemon Juice
1/4 Teaspoon Ground Nutmeg
8 Frozen Phyllo Leaves — (Thawed)
1/4 C Butter — Melted
Powdered Sugar

Heat oven to 375 degrees. Mix apples, apricots, almonds, granulated sugar,
bread crumbs, lemon juice and nutmeg. Fold
1 phyllo leaf in half crosswise and brush with margarine. (Keep remaining
phyllo leaves covered with a dampened towel to prevent them from drying
out.) Place about 2/3 cup of the
apple mixture in center of phyllo leaf 1 inch from narrow end of leaf. Fold
sides of phyllo toward center, overlapping
sides slightly. Roll up, beginning at filling end. Place seam side down on
ungreased cookie sheet. Repeat with remaining phyllo leaves and apple
mixture. Bake 30 to 35 minutes or until golden brown; cool. Sprinkle with
powdered sugar. Serve with Soft Custard if desired. 8 SERVINGS; 280
CALORIES PER SERVING.

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WANDA’S BRAN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Skim milk with 1 tbsp lemon
Juice
1/4 c Vegetable oil
2 Egg whites
2 ts Brown sugar or honey
1 1/2 c Whole wheat flour
1 1/2 c Uncooked, unprocessed bran
1 t Soda
1/4 ts Nutmeg
1/2 ts Cinnamon
1/4 c Heinz baby food prunes
1 c Apple sauce
Nuts, raisins as desired

Preheat oven to 350. Combine milk oil, egg, sugar,
prunes, and applesauce with fork in bowl. Set aside.
Combine dry ingredients. Add liquid ingredients to
dry. Stir just to moisten . Grease 12 muffin cups or
use paper cups. Bake 25 minutes. Let cook 5 minutes,
and remove from pan.

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PORK DUMPLING SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Med head green cabbage
3/4 ts Salt
1/2 lb Lean ground pork
1/2 Egg white
1 t Cornstarch
1 d White pepper
1/2 ts Sugar
1 t Dry white wine
2 Green onions with tops chopp
3/4 lb Siu mai skins
7 c Chinese Chicken Broth
2 ts Sesame oil

Place cabbage in food processor, cover and finely chop. Sprinkle 1/4
teaspoon salt over cabbage in medium bowl. Let stand at room temperature 30
minutes. Squeeze excess water from cabbage. Mix together cabbage, ground
pork, 1/2 teaspoon salt, egg white, cornstarch, white pepper, sugar, wine
and 1 chopped green onion. Hold siu mai skin in hand. (Cover remaining
skins with plastic wrap to keep them pliable.) Wet edge of half of the
circle closest to fingers. Pinch 2 or 3 pleats into the wet edge. Place 1
heaping teaspoon pork mixture in center of skin. Fold circle in half,
pressing pleated edge to unpleated edge to seal dumpling. Repeat with
remaining skins. (Cover filled dumplings with plastic wrap to keep them
from drying out.) Heat broth and 1/2 teaspoon sesame oil to boiling in
Dutch oven. Reduce heat. Heat 4

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NOUMBLES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Venison Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Beef kidney
3/4 c Beef broth
1/4 c Bread crumbs
2 tb Vinegar
1/4 c Wine, red — or ale
2 Onion — peeled
1/4 ts Ginger
1/4 ts Mace
1/4 ts Pepper
1/2 ts Salt — or to taste

Take noumbles of Deer oder or oder beest; parboile
hem; kerf hem to dyce. Take the self broth or better;
take brede and grynde with the broth; and temper it up
with a gode quantite of vynegar and wyne. Take the
oynons and par-boyle hem, and mynce hem smale and do
per-to. Color it with blode and do per-to. Color it
with blode and do per-to powdor fort and salt, and
boyle it wele, and serue it forth.

Cover the kidneys with cold, salted water and bring to
a boil; then pour off the water. Chop the kidneys
into 1″ cubes. Beat the bread crumbs into the broth
(starting by moistening with just a tablespoon or two)
and stir in the wine and vinegar.

Meanwhile, parboil the onions in salted water for
about five minutes. Drain, and chop the onions. Add
them along with seasonings and chopped kidneys to the
sauce and bring to a simmer; cover and cook gently for
25-30 minutes.
— The Forme of Cury
in Pleyn Delit
by Hieatt and
Butler

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Title: Lime Cubes
Categories: Desserts
Yield: 4 servings

1 pk JELL-O Brand Lime Flavor
-Gelatin
1 c Boiling water
1/2 c Cold water

Prepare JELL-O with boiling water and cold water. Pour into an 8″
square pan. Refrigerate 3 hours or until firm. Cut into cubes. Spoon
into 4 dessert glasses and serve.

MMMMM

Rice Crust Pizza with Polish Sausage

Recipe By : Unknown
Serving Size : 6 Preparation Time :0:10
Categories : Pizza Pasta, Rice
Homemade Mix

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Crust—-
2 c long-grain rice — uncooked
1 tbsp Fleischmann’s® Fat Free Spread
2 egg whites — whipped
1/4 c fat-free parmesan cheese
—-Sauce Toppings—-
1 1/2 c Homemade Italian Sauce
1 c mushrooms — sliced
2 c low-fat polish sausage — sliced
8 ozs fat-free mozzarella cheese — grated

Preheat oven to 400. Prepare a jelly roll pan with cooking spray. In a
mixing bowl, combine rice, spread, egg whites, and parmesan cheese; mix
well. Press evenly onto prepared pan. Spread sauce over crust. Top with
mushrooms, polish sausage, and mozzarella cheese. Bake for 20 minutes or
until crust is lightly browned.

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Per serving: 363 Calories; 2g Fat (6% calories from fat); 27g Protein; 55g
Carbohydrate; 40mg Cholesterol; 1322mg Sodium

Anita A. Matejka

Title: BULGUR WHEAT VEGETABLES
Categories: Diabetic, Vegetables, Side dish
Yield: 4 servings

1 c Mushrooms; fresh sliced
1 c Zucchini; sliced quartered
1 c Water
1/2 c Buglur Wheat;
1/3 c Onion; chopped
1/3 c Carrots; chopped
1/4 c Green pepper; chopped
1 cl Garlic; minced
1 ts Instant chicken bouillion
Granules;
1/2 ts Basil; dried crushed
1/4 ts Celery seed;
1/4 ts Thyme or marjoram; crushed
Dash of pepper
1/2 c Tomato; chopped seeded
-tomato

In a medium saucepan combine mushrooms, zucchini,
water, bulgur wheat, onion, green pepper, garlic,
chicken bouillon granules, basil, celery seed thyme or
marjoram, and pepper. Bring to a boiling, reduce
heat; stir in chopped tomato. Let stand 5 minutes or
till all the liquid is absorbed. Fluff the bulgur
wheat mixture with a fork. Make 4 (3/4-cup servings).
Food Exchange per servings: 1 STARCH/BREAD EXCHANGE +
VEGETABLE EXCHANGE

Source: Better Homes and Garden Diabetic Cookbook
Brought to you and yours by Nancy O’Brion via her

—–

Title: Debbie’s Chalupa Dip
Categories: Dips, Appetizers
Yield: 4 servings

3 ea Avocados
2 t Lemon juice
1/2 t Salt
1/4 t Pepper
8 oz Sour cream
1/2 c Mayonnaise
1 pk Taco seasoning mix
1/2 c Green onion (chopped)
3 ea Tomatoes (chopped/drained)
8 oz Cheddar cheese (grated)

Mash avocados with lemon juice, salt and pepper until smooth. In
separate bowl, mix sour cream with mayonnaise and taco seasoning mix.
In loaf pan, layer beans, avocado mix, sour cream mix, onions,
tomatoes and cheese.

MMMMM

Crock Pot Red Beans

Recipe By : from “Tell Me More” (Junior League of Lafeyette, LA)
Serving Size : 10 Preparation Time :0:00
Categories : Beans Crockpot
Louisiana Pork Ham

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 16 oz bag kidney beans
1 ham bones
OR bone-in ham hocks
1 large bell pepper — chopped
1 large onion — chopped
3 stalks celery — chopped (inc.leaves)
1 small carrot — finely chopped
1 tablespoon Tabasco sauce
2 bay leaves
4 cloves garlic — crushed
1/4 teaspoon thyme
1/4 teaspoon sage
1/4 teaspoon marjoram
1 cup red wine
water to cover all ingredients
3 tablespoons garnish
(chopped fresh parsley green onions)
1 tablespoon salt
1 teaspoon white pepper
1 teaspoon black pepper
1/2 teaspoon red pepper

Put everything except the garnish in the crockpot on low heat. Cook
covered for 6-10 hours. check liquid level, adding water if needed to
cover the beans. If there is too much liquid, turn the heat on high and
leave the pot uncovered for a few minutes. Reduce heat for several hours
or until ready to serve. Beans should be very tender. Remove bones and
bay leaves and garnish before serving. Serve over rice with grilled or
smoked sausage. May be frozen.

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2 cups Fresh Tomato Sauce (recipe follows)
1/2 pound angel hair pasta
1/2 cup all-purpose flour
1 tablespoon Emeril’s Creole Seasoning (see below)
1/4 cup olive oil
4 portabello mushrooms, each about 4 to 5 inches in diameter, rinsed and
stemmed
1/2 cup coarsely grated fresh Parmesan cheese
1. Prepare the Fresh Tomato Sauce, and keep warm

2. Meanwhile, combine the flour with the Creole Seasoning until thoroughly
blended. Dredge the mushrooms thoroughly in the seasoned flour, shaking off
any excess.

3. Heat the remaining oil in a large skillet over high heat. When the oil
is hot and almost smoking, add the mushrooms, top side first, and saute them
until golden brown, for about 1 minute on each side. Remove the mushrooms
from the skillet.

4. Cook the pasta in a large pot of boiling salted water according to
package directions. Drain the pasta in a colander.

5. To serve, mound 1/2 cup of angel hair in each of 4 pasta bowls. Place 1
mushroom, top side up, on each portion of pasta. Nap with 1/2 cup of the
sauce, and sprinkle with 2 tablespoons of the Parmesan.