MY TEA BISCUITS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Biscuit mix
1 Egg
4 tb Sugar
2 tb Margarine
Milk to make 1/2 cup

Add milk to egg to make 1/2 cup. Put biscuit mix,
sugar, and margarine in a bowl. Add just enough
liquid to make a soft dough. Stir briskly. Turn onto
floured surface, knead 8-10 times. Roll out 1/2 inch
thick. Cut out with cutters. Place on ungreased
baking sheet. Place close together for soft side
biscuits and apart for crusty biscuits. Bake at 450
for 8 to 10 minutes.

– – – – – – – – – – – – – – – – – –

3 potatoes, chopped (Note: I didn’t peel them but you can if you want)
3 carrots, chopped (see above note)
1 onion, peeled and chopped
3 stalks celery with leaves, chopped
1 leek, chopped (use both the green and white parts)
3 stems parsley
1 bay leaf
2 sprigs of thyme
8 cups of water

Saute’ onion and leek, using a little water, until tender. Add all
ingredients to 8 cups of water. Heat to boiling, reduce heat to low,
cover, and simmer for 2 to 3 hours.

Source: Based on a recipe from Vegetarian Journal by Mary Clifford.

Seafood Chowder

Recipe By : Iris Dunaway
Serving Size : 4 Preparation Time :0:00
Categories : Fish Soups Stews
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 16 oz can tomato sauce
2 cups water
1 10 oz can clams (including liquid)
1 4 1/2 oz can shrimp — drained and rinsed
1 4 1/2 oz can crab meat — drained and rinsed
2 stalks celery
1 onion
2 carrots
1 medium bell pepper
2 teaspoons basil leaves
salt and pepper to taste
1 bay leaf

With metal blade of food processor, chop fine the onion, carrots, bell
pepper, and celery. In a saucepan, add all ingredients. Bring to boil
and simmer for 30 minutes or until flavors are blended.

– – – – – – – – – – – – – – – – – –

NOTES : Sometimes I use chicken stock instead of water.

Title: Chinese Fruited Pork
Categories: Oriental, Pork
Yield: 6 servings

1 1/4 lb Boneless pork,cut in 3/4″
-strips
2 T Soy sauce
1/4 c Dorothy Lynch Home Style or
-Reduced Calorie dressing
4 t Cornstarch,divided
5 T Salad oil,divided
1 pk Frozen pea pods,slightly
-thawed (6 oz)
2 T Water
1 cn Apricot halves,drained and
-Sliced,reserving syrup
-(16 oz)
Hot cooked rice

Place pork in a bowl. Combine soy sauce, dressing and 3 cornstarch and
pour over meat. Allow to marinate 15 minutes. Heat 4 tablespoons oil
in wok or large skillet. Drain pork, reserving marinade. Add pork to
wok and cook over high heat, stirring about 4-5 minutes or until meat
is done. Remove meat and set aside. Drain wok. Add remaining 1
tablespoon oil to wok. Add snow peas and stir-fry about 30 seconds.
Add water, cover and steam about 30 seconds. Stir in pork and
apricots. Dissolve cornstarch in reserved apricot syrup. Blend in
remaining marinade. Add to wok and heat, stirring until sauce
thickens. Serve each portion with 1/2 cup hot cooked rice.

585 calories per serving. (Dorothy Lynch Home Style)

MMMMM

HORTOSOUPA (VEGETABLE SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Potatoes
2 ea Onions (or 3)
4 ea Carrots (or 5)
1 1/2 lb Ripe tomatoes (approx.) OR
1 cn Whole tomatoes (30 oz.)
1 bn Celery
10 c Water
1 tb Coarse salt
1 d Pepper
2 tb Shortening or other oil
Croutons (optional)

Wash, clean, and chop the potatoes, onions,
carrots, and celery. Add to the water and boil for 20
min. Add salt and tomatoes (if you are using ripe
tomatoes, pierce with fork) and cook for 30 to 45 min.
Remove from the heat. Pass all the vegs. through a
strainer or puree machine or blender, then return to
the pot. Add a little pepper and stir in the
shortening or serve the soup and add oil at the table.
Serve with croutons.

– – – – – – – – – – – – – – – – – –

Title: Butterscotch Freeze ‘n Slice Cookies
Categories: Cookies
Yield: 60 servings

—–pillsbury classic
-cookbooks—–
—–cookies galore—–
1 c Sugar
1 c Firmly packed brown sugar
1 1/2 c Margarine or butter;
-softened
3 Eggs
4 1/2 c Flour
2 ts Baking powder
1 ts Baking soda
1 ts Cinnamon
1/2 ts Salt

In large bowl, beat sugar, brown sugar and margarine until light and
fluffy.Add eggs; blend well. Lightly spoon flour into measuring cup;level
off. Stir in flour, baking powder, baking soda, cinnamon and salt; mix
wel. Line two 8×4-inch bread pans with foil, allowing foil to extend above
sides of pans; press half of dough into each pan.( see tip) Fold foil to
seal; freeze 2-3 hours or until well chilled.
Heat oven to 350 F. Lightly grease cookies sheets.
Unfold foil; l;ift dough from pan. remove foil; cut dough into 1/4-inch
thick slices. Place 2 inches apart on greased cookie sheets.
Bake at 350 F for 8-12 minutes or until light golden brown. cool 1 minute,
remove from cookie sheets. Makes 5 dozen cookies.
HIGH ALTITUDE:(Above 3500 feet.) Decrease granualted sugar to 3/4 cup.
Bake as directed.

**(TIP: Pans may be omitted and dough shaped into two 8×4-inch
rectangular shaped rolls, freeze and bake as directed) VARIATION:
BUTTERSCOTCH FREEZE ‘N SLICE SQUARES:
Slices may be cut in half into two 20inch squares.
Bake at 350 F for 8-12 minutes. Makes 10 dozen cookies.

—–

Vegetarian Pasta Shells

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 T Olive oil
1 lb Shells, giant for stuffing
1 T Garlic clove minced
1/4 c Onion chopped
1 md Green pepper, chopped
1/4 c Zucchini sliced
1/4 c Mushrooms sliced
10 oz Spinach, frozen
1 lg Egg
6 T Ricotta Cheese
2 c Spaghetti sauce
1/2 c Mozzarella Cheese
1 T Parmesan grated
1 t Nutmeg

Cook pasta shells in boiling water for 15 minutes. Rinse under cold
water and set aside. The mushrooms, onions, zucchini, and peppers are
diced. Saute’ them in olive oil. Season with 1 tsp ground nutmeg and
1 tbs grated parmesan. Cool and stir in the defrosted chopped spinach
and one beaten egg to bind it. Blend in 6 tbs ricotta. Stuff into the
shells. Pre heat oven to 350 degrees. In a large casserole dish
arrange shells on a bed of spicy tomato sauce. Bake for 15 minutes.
Remove top with shredded mozzarella cheese and bake 5 minutes more.
Options: You can use 1 lb (14 pieces) manicotti instead of shells. If
you can only get jumbo shell (34 to a lbs) fill with about a tbs per
shell.

– – – – – – – – – – – – – – – – – –

Title: Pesto Pizza
Categories: Diabetic, Main dish, Vegetarian, Pasta, Vegetables
Yield: 4 servings

—————————DOUGH—————–
1/2 c at a time knead for 10 minutes, adding more
flour as necessary. Let rise for an hour. Deflate by
punching down the dough.

PESTO TOPPING: Process basil, pine nuts, garlic zest
in food processor till smooth. With blender running,
drizzle in the oil to form a thick paste.

TO ASSEMBLE: Sprinkle 10″ X 15″ baking sheet with
cornmeal. Place dough in centre press out from the
centre till the baking sheet is covered with dough.
Spread dough with a thin layer of pesto. Arrange
artichoke hearts, tomato slices zucchini evenly over
the pizza. Dot with more pesto sprinkle with pine
nuts. Bake at 375F for 20 minutes or till the crust is
well cooked browned.

“The Big Carrot Vegetarian Cookbook”

—–

Cheese and Corn Chowder

Recipe By : BH G Jan93
Serving Size : 4 Preparation Time :0:00
Categories : Soups and stews*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 medium potatoes, peeled and coarsely chopped — (about 1#)
1 cup water
2 teaspoons instant chicken bouillon granules
1/8 teaspoon ground red pepper
dash freshly ground black pepper
3 cups milk — divided 2-1/2+1/2
1 10-oz pkg frozen whole kernel corn
2 tablespoons all-purpose flour
6 ounces American cheese, shredded — (about 1-1/2 cups)
1 tablespoon snipped parsley

In a large saucepan, combine chopped potatoes, water, bouillon granules,
ground red pepper, and black pepper.
Bring to a boil; reduce heat.
Cover and simmer about 10 minutes or till potatoes are just tender,
stirring occasionally.

Stir in 2-1/2 cups of the milk and the corn.
In a small bowl, stir together remaining 1/2 cup milk and flour; stir into
potato mixture.
Cook and stir over medium heat till slightly thickened and bubbly.
Cook and stir for 1 minute more.
Add cheese; stir till melted.
Spoon into 4 soup bowls.
Top each serving with parsley.

Yield: 4 main-dish servings @ 426 calories each.

– – – – – – – – – – – – – – – – – –

HEARTY OATMEAL BREAD

Recipe By :
Serving Size : 32 Preparation Time :0:00
Categories : Diabetic Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 1/4 c All purpose flour
1/2 c Flour (use as needed)
1 t Salt
2 1/4 c Milk
1/4 c Margarine or butter
1/4 c Sugar
2 Envelopes active dry yeast
OR
2 tb Active dry yeast
2 c Quick cooking oats
1 tb Caraway seeds

The number of slices used to calculate the recipe was not given or
checked. Guessed about 16 half-inch slices per loaf to make 32
servings.

Stir together 2 cups of flour and the salt in a large bowl. Heat the
milk, margarine and sugar together over low heat until the margarine
is soft. Add the liquid to the flour. Beat for 2 minutes on the
medium speed of an electric mixer or 300 strokes by hand.

Combine 1 cup of flour and the yeast. Add to the batter. Beat for 2
minutes on medium speed or 300 strokes by hand. Stir in the oats and
caraway with a wooden spoon. Stir in enough additional flour to make
a stiff dough.

Turn out onto a floured board. Knead until smooth, 8 to 10 minutes.
Place in a greased large bowl. Brush the top with vegetable oil.
Cover with a damp kitchen towel and let rise in a warm place until
double in size, about 1 hour.

Punch the dough down. Divide it in half and shape to form two loaves.
Place in two greased 8 1/2 “ x 4 1/2 ” loaf pans. Brush with melted
margarine or butter. Cover and let rise until nearly double in size,
about 1 hour. When almost doubled, preheat the oven to 375 F. Bake
for about 40 minutes or until brown. Cool before slicing. Makes 2
loaves.

1 slice ÷8 calories, 1 starch exchange 2 grams protein, 16 grams
carbohydrate, 1 gram fat, 181 mg sodium

Quick Easy Diabetic Menus by Betty Wedman, 1993 Shared by Elizabeth
Rodier March 94

– – – – – – – – – – – – – – – – – –