Title: OATMEAL CHIP COOKIES
Categories: Cookies
Yield: 1 servings

1 c Uncooked quick-cooking oats
3/4 c All-purpose flour
1/2 c Packed brown sugar
1/2 ts Salt
1/2 ts Vanilla extract
1/2 c Shortening
1/4 c Sugar
1 Egg
1/2 ts Baking soda
1/2 c Chopped walnuts
1 c Mini chocolate chips

A combination of two favorite cookies: oatmeal and chocolate chip.

Preheat oven to 375ø.

In a large bowl, with mixer at medium speed, beat all ingredients except
walnuts and chips until well mixed, occasionally scraping bowl. Stir in
walnuts and chocolate chips.

Drop by teaspoonfuls, 1-inch apart, onto greased cookie sheets. Bake at
375ø for 12 minutes or until lightly browned Immediately remove cookies to
wire racks and let cool.

Yield: 3 dozen. Larry Rosenberg, author of Muffins Cupcakes (published by
The American Cooking Guild), Fairview, NJ.

Randy Shearer

—–

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

– – – – – – – – – – – – – – – – – –

Title: CHINESE BEEF JERKY
Categories: Beef
Yield: 36 pieces

3 lb Flank steak or London
-broil

MMMMM————————–MARINADE——————————-
1/2 c Light soya sauce
4 1/2 tb Honey
4 1/2 tb Dry sherry
6 lg Garlic cloves; minced
1 1/2 tb Ginger, fresh; minced
1 1/2 tb Red pepper; crushed
1 1/2 tb Sesame oil
1 ds Pepper, white

Cut meat in half, lengthwise and slice diagonally crosswise into
paper thin strips 1 1/2 to 2 inches wide and 4 inches long. Transfer
to shallow pan. Combine marinade ingredients and rub thoroughly into
meat. Arrange meat on racks and let dry at cool room temperature
overnight (do not refrigerate).

Preheat oven to 250 F. Line two large baking sheets with foil and set
wire racks on top of each baking sheet. Arrange meat on racks in
single layer. Bake 30 minutes.

Reduce heat to 175 F and continue drying meat another 40 minutes. Meat
should be lightly brown but not burnt. Let meat continue to dry on
racks at cool room temperature overnight before packing into jars.

Dried meat can be brushed lightly with sesame oil for additional
flavor and shine. Makes about 36 pieces.

From the collection of Jim Vorheis

MMMMM

Title: FRENCH ONION SOUP
Categories: Soups
Yield: 6 servings

3 lb Peeled onions
4 oz Butter or margarine
1 1/2 ts Freshly ground pepper
2 tb Paprika
1 ea Bay leaf
1/4 c Flour
3 qt Beef stock
1 c White wine
2 ts Salt (optional)

Slice onions 1/8 inch thick. Melt butter, place
onions in it and cook slowly for 1 1/2 hours. Add
Beef stock and simmer 2 hours. Salt to taste. Can
color with Kitchen Bouquet. Refrigerate over night.
Reheat and serve with croutons and Swiss Cheese.

—–

Title: BARBECUED PORK CREAM SOUP B1
Categories: Chinese, Meats, Soups
Yield: 6 servings

1/2 c Butter
1/2 c Flour
1/2 lb Ground barbecued pork
1/4 ts MSG (optional)
2 ts Worcestershire sauce
1 ts Tabasco sauce
2 ts Salt
1 ts White pepper
2 c Chicken broth or consomme
1 qt Whole milk
4 tb Madeira
Barbecued pork strips
Green onions; chopped

Melt butter in a large saucepan over low heat. Add
ground barbecued pork mix together. Add flour stir
constantly for 4-5 minutes, but don’t allow to burn.
Add all seasonings to broth then slowly add to first
mixture. Slowly add milk stir until blended. Let
simmer 7-10 minutes. and stir constantly. Just before
serving, stir in Madeira. Serve garnished with
barbecued pork strips, fresh green onion bits a
splash of Madeira.

—–

Cobblestone Bits

Recipe By : Bruce Seeds
Serving Size : 12 Preparation Time :0:15
Categories : Chocolate Desserts/Candy/Misc. Sweets

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 12-oz. pkg. semisweet chocolate chips
1 12-oz. pkg. butterscotch chips
1 cup smooth peanut butter
1 10.5-oz. bag miniature marshmallows
1 cup saltled dry-roasted peanuts
butter — as needed

In a large microwave-safe bowl, combine chocolate and butterscotch chips and
peanut butter. Microwave at 70% for about 5 minutes, stirring every minute,
until thoroughly melted. Stir until smooth. Add marshmallows and peanuts.
Spread into a buttered 9×13″ pan. Cool at room temperature until set.
(Refrigerate to speed setting if desired, but return to room temperature
before cutting.)

YIELD: About 3 dozen 1 1/2 x 2″ pieces.

– – – – – – – – – – – – – – – – – –

Title: Mokettes Aux Amandes (Almond Mochettes)
Categories: Chocolate, Candies
Yield: 1 servings

5 oz Chocolate
1 ts Coffee concentrate
1/4 lb Confectioners’ sugar
2 1/2 oz Sweet almonds
2 tb Milk
1 tb Rum

Preparation: Shell the almonds, lightly grill them, then pulverize
them in a mortar with the rum. Grate the chocolate into fine powder;
work it with the milk into a paste, then add the coffee, sugar and
almonds. Mix well together. Make into balls and roll in grated or
granulated chocolate. Let stand 5-6 hr. to harden before serving.

Source : The Art of French Cooking Posted by: Rina de Jong

MMMMM

1 pkg lemon cake mix (18 oz)
1 pkg lemon instant pudding ( 3 3/4 oz)
4 eggs
1/2 cup poppy seeds
1/2 cup oil
1 cup hot water from the tap
Beat together for 7 minutes and pour into bundt pan. Bake at 350F for 45-50
minutes.

Glaze with a mixture of icing sugar and lemon juice if desired