Title: Taco Compuesto
Categories: Diabetic, Main dish, Meats, Vegetables
Yield: 4 servings

3/4 lb LEAN ground beef; 1/2 ts Seasoned salt; yak!!
1/2 c Onion; chopped 8 Taco shells;
2 tb Green chili peppers; diced 1 c Lettuce;
-canned 1 c Low-cal prosse cheese or;
1 cl Garlic; Part-skim mozzarella
cheese;
1 ts Chili powder; -shredded for either
1 1/2 c Tomato; chopped -a mixture of both
3 tb Italian Salad dressing; 1/2 c Taco sauce
-reduced-calorie;

In a large skillet cook ground beef, chopped onions, green chili
pepper; and minced garlic over medium heat till beef is brown. Drain
off fat. Stir in chili powder.

In a mixing bowl combine chopped tomato, Italian salad dressing, and
seasoned salt. ( Salt is Salt no matter what) Spoon beef mixture into
taco shells. Top with tomato mixture, shredded lettuce, shredded
cheese, and taco sauce. Makes 4 servings. Time 20 min.

Food Exchange per servings: 3 LEAN MEAT EXCHANGES + 1 STARCH/BREAD
EXCHANGE + 1 VEGETABLE EXCHANGE + 1 1/2 FAT EXCHANGES

FROM THE BETTER HOMES AND GARDENS DIABETIC COOK BOOK

MMMMM

Title: DON CHARLE’S AMERICAN RIB CHOP HOUSE COLE
Categories: Vegetables, Fruits
Yield: 24 servings

2 ea Cabbage heads
1/2 c Mayonnaise
4 c Mini marshmallows
12 oz Pineapple, crushed
1/2 pt Whipping cream

Clean, core and slice cabbage very fine. Add mayonaise and mix thoroughly.
Add minimarshmallows. Strain pineapple and add to mixture. Whip cream until
peaks form and add. Toss mixture well and refrigerate 2 hours befor
serving. Note: Peelen adds a small amout of sugar to sweeten.

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Nutty-Fruity Tea King

Recipe By : Jo Merrill
Serving Size : 1 Preparation Time :0:00
Categories : Dessert Breads Prize

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
2 packages active dry yeast
1/2 cup water
6 tablespoons butter
1 large egg
1/2 cup sour cream
1/2 cup dried apricots — * see note
1/2 cup chopped nuts
1/4 cup brown sugar, packed
1/2 teaspoon ground cinnamon
glaze frosting
1 cup powdered sugar
1 teaspoon butter
4 tablespoons water
vanilla extract — to taste

* Chop apricots or use 1/3 cup candied fruits. In large bowl, mix 2 cups flour,
sugar, salt and yeast. Heat sour cream, water and 1/4 cup butter or margarine
until
hot. Add to dry ingredients. Beat 2 minutes at low speed. Add egg and beat 2
minutes at medium speed. Stir in enough remaining flour to made a soft dough.
On a floured surface,
knead for 4 minutes. Place in greased bowl, cover and let rise in warm place
20 minutes or until doubled in size. Punch dough down. Roll dough to a 16 by
9-inch rectangle. Spread remaining 2 tablepoons butter on dough. In small
bowl, combine fruit,
nuts, brown sugar and cinnamon; sprinkle over dough. Roll as for jelly roll;
seal ends. Place on greased baking sheet, seam sides down. Seal ends to form
a ring. Cut slits 2/3 of way through at one inch intervals. Turn each section
on its side . Cover and let rise in warm place 20 minutes or until almost
doubled. Bake at 375 degrees for 20-25 minutes. Cool then drizzle with glaze.
Glaze: Mix all ingredients together until smooth. Prize winner in Tea
Rings-yeast bread, Del Mar Fair–1993

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Title: FROG EYE SALAD
Categories: Salads, Pasta
Yield: 12 servings

1 c SUGAR
2 tb FLOUR
1/2 ts SALT
1 sm BAG MINI MARSHMALLOWS
1 sm COOL WHIP, DEFROSTED
2 EGGS
1 lb ACINI DE PEPE
40 oz CRUSHED PINEAPPLE
– DRAINED SAVE JUICE.
33 oz MANDARIN ORANGES; DRAINED

Mix in saucepan: sugar, flour, salt, and 1 3/4 c. reserved juice. Bring to
a boil. Beat eggs well. Add to boiling mixture, cook 1-2 minutes longer
at reduced heat, stirring constantly. Cool completely. Mix cooled pineapple
juice mixture and cooked pasta. Refrigerate 3-4 hours add marshmallows,
mandarin oranges, pineapple and cool whip. Mix well. Chill and serve.

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Title: DAVID’S COWBOY COOKIES
Categories: Cookies
Yield: 64 cookies

1 1/2 c Unsalted butter, softened
1 c Granulated sugar
1 c Firmly packed dark brown
Sugar
3 lg Eggs
2 ts Vanilla
2 3/4 c All-purpose flour
3/4 ts Baking powder
1 1/2 ts Baking soda
1/2 ts Salt
3 c Old-fashioned rolled oats
2 c Semisweet chocolate chips

Preheat oven to 375 F.
In a bowl with an electric mixer cream butter and
sugars until light and fluffy. Add eggs, 1 at a time,
beating well after each addition, and beat in vanilla.
Into the bowl sift together flour, baking soda,
baking powder, and salt and beat until batter is
combined well. Stir in rolled oats and chocolate chips.
Drop batter by rounded tablespoons onto lightly
buttered baking sheets and bake in middle of oven
until golden, about 10 minutes.
Origin: Lois V. Brown / Honeoye Falls, New York

Source: Gourmet Magazine Jan/94

From the collection of Karen Deck

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BREAKFAST PATTIES

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Meats Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Pork butt
– cut into 1-in pieces
4 oz Bacon — cut into 1-in pieces
1 sm Onion — finely diced
1 tb Chopped fresh sage — -ÿÿ
1 1/2 ts -Dried Sage
1 t Minced garlic
1/2 ts Salt
1/2 ts Ground white pepper
3/4 ts Mace
3/4 ts Ground coriander
2 Oranges — zest only
2 tb Unsalted butter

COMBINE ALL INGREDIENTS except butter. If using a meat
grinder, fit it with a medium die. If using a food
processor, put only a small quantity in the work bowl
at a time and pulse carefully so the mixture doesn’t
turn into a paste. Repeat until all mixture is ground;
then mix the separate batches together well. Form the
ground meat into patties. To cook the sausage, melt
the butter in a large skillet over medium heat on the
stove and cook the patties 2-to-3 minutes on each side.
Makes 12 to 16 Patties

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3 cans (16oz each) chickpeas (garbanzo beans), undrained
1 medium onion, minced
1 cup water
2 beef boullion cubes
1 can (6oz) tomato paste
1 tsp. oregano
1/4 tsp. pepper
salt to taste

Combine all ingredients in a saucepan. Heat to boiling. Cover.
Simmer 1 hour. Adjust salt. Serve with a crusty bread and salad.
Freezes well.

Makes: 4 servings.

MARMALADE BISCUIT SQUARES

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Breads Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter (or marg.) — softened
1/2 c Orange marmalade
2 c Biscuit mix
1/2 c Water — cold

Combine butter and marmalade, mixing well; spread
mixture evenly in a greased 8 inch square baking pan.

Combine biscuit mix and water in a medium bowl; stir
vigorously until a soft dough is formed. Turn out on
a floured surface; knead lighlty about 5 times. Roll
dough into an 8 inch square about 1/2 inch thick.
Place on top of marmalade mixture; but into 36
squares. Bake at 425 degrees for 15 to 20 minutes;
immediately invert onto a serving dish.

SOURCE: Southern Living Magazine, sometime in 1979.
Typed for you by Nancy Coleman

– – – – – – – – – – – – – – – – – –

Title: Soupe de Potiron (Pumpkin Soup)
Categories: Soups
Yield: 6 Servings

3 1/2 lb Pumpkin
3 White onions
1 Garlic clove
2 Fresh sage leaves
-OR- a pinch of dried sage
2 tb Olive oil
10 c Boiling water
Salt
Black pepper
1/3 c Long-grain rice
— rinsed and drained
Fresh Parmesan shavings
— (if desired)

Choose small, sweet pumpkins for this soup. Peel pumpkin, and cut the
flesh into small cubes. Peel onions and chop coarsley. Place
pumpkin and onion in a soup pot with the garlic, sage, oil, and
water. Season to taste with salt and pepper, then let simmer on low
heat for 45 minutes.

Transfer soup to blender or food processor (working in batches if
necessary) and puree. Return soup to pot and bring to a boil. Add
rice at this point; cook until rice is tender. Adjust seasoning and
serve, garnished with a few Parmesan shavings if desired.

Karen’s note: I would try using Italian arborio rice in this soup,
to make the soup thicker and creamier.

Adapted by Karen Mintzias from a recipe in:
“The Classic Mediterranean Cookbook” by Sarah Woodward

—–

FRESH TOMATILLO SALSA

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Mexican

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— —–ALL QUANTITIES
APPROXIMATE—————-
8 To 16 Tomatilloes depending
On size.
12 Chiles (2_Serranos +
2 _Jalapenos + 8_Piquins) I
Typically use
The serranos and jalapenos
Green and the piquins red.
4 Cloves Garlic
1 sm Onion, really small, or half
Medium onion.
1/2 ts Salt
1/4 c Cilantro

Roast above ingredients in a[n oil-free] cast iron
pan, turning occasionally. Leave husks on tomatillos
while you roast ’em. The husks will be nicely
blackened, the skins translucent, and the fruits soft
when they’re done. [Let me add: the goal is to
blacken the skin while doing the least
tomatillo-exploding that you can. That way they don’t
lose juice into the pan, that burns and smells
sometimes. That means moving them around the pan as
they roast.] Put roasted vegetables in food processor
with: Salt 1/2 Teaspoon Cilantro 1/4 Cup and process
briefly. Transfer to a pot, and cook the mixture for 5
minutes. [This darkens it up a bit, and mellows the
flavors. It tastes too raw otherwise.] Source:
Actually, my husband is the green-salsa preparer, so I
sent him e-mail at work, requesting the recipe.
Here’s the (slightly edited) reply

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