Title: Baked Zucchini with Cheese
Categories: Diabetic, Cheese, Casseroles, Vegetables
Yield: 3 servings

2 md Zucchini; sliced very thin 1/8 ts Ground nutmeg;
1 Egg; 1 Green onion; sliced thin
1 ts Prepared mustard; 1/2 c Lowfat Swiss cheese; grated
1/8 ts Ground white pepper;

Put the zucchini in a colander or on towels to drain off the moisture.
Combine the remaining ingredients. Add the zucchini and mix well.
Pour into a lightly oiled 2-quart casserole. Bake at 350 F for 40 to
45 minutes.

1/3 recipe – 72 calories, 1/2 med-fat meat exchange, 1 vegetable 3
grams carbohydrate, 5 grams protein, 5 grams fat 68 mg sodium, 128 mg
potassium, 100 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
Shared but not tested by Elizabeth Rodier, Nov 93

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Title: Chocolate Amaretto Brownies
Categories: Desserts, Chocolate
Yield: 12 servings

1 c Shortening
2 c Sugar
2 tb Amaretto/almond-flavor
1/2 ts Salt
Handful sliced almonds
2 tb Half-and-half
1 ds Salt
2 tb Amaretto
4 oz Sq unsweetened chocolate
4 Eggs, beaten
1 1/2 c Flour
1 Recipe Amaretto Frosting
1/4 c Butter or margarine
1 oz Sq unsweetened chocolate
2 1/2 c Powdered sugar, sifted

~————————–AMARETTO
FROSTING-+—————————
~————————–AMARETTO
FROSTING-+————————— Note: 2/3 cup powdered baking
cocoa can be substituted for the chocolate uares. Combine shortening
(Crisco butter-flavored is good, or I’ve used rgarine be
cholesterol-conscious) and chocolate in heavy saucepan; place er low
heat, stirring constantly, until combined. Remove from heat and ol.
Stir in eggs and amaretto. Combine flour and salt; add to creamed
xture, stirring well. Pour batter into a lightly greased 13 x 9 x 2″
king pan. Bake at 400 for 20 minutes; cool. Frost with Amaretto
osting, sprinkle with sliced almonds (or arrange in flowery patterns,
to
fancy). Cut into squares. Note: 3 Tbs powdered baking cocoa can be
substituted for chocolate uares. Combine butter chocolate in a heavy
saucepan; place over low at and stir constantly until melted. Stir in
half and half. Add wdered sugar, salt Amaretto, stirring until
smooth. Yield: Enough osting for 2 dozen brownies. (Original recipe
from Gayle Scott, esapeake, VA)

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Title: TEAL OR POULE D’EAU GUMBO
Categories: Stews, Creole
Yield: 1 Servings

MMMMM—————————-ROUX———————————
3 tb Shortening
1 lg Onion
2 tb Flour
2 Toes garlic
1 Bay leaf
1 pn Thyme
Parsley
Salt and pepper to taste

MMMMM—————————GUMBO——————————–
2 Poules d’eau or teal; up to
-3
Shortening for sauteing
2 Dozen oysters with water
-(optional)
4 c Water; up to 6
File powder
Cooked rice

Add flour to shortening. Cook over low heat. Stir constantly, to avoid
scorching, until very brown. Add onions, garlic, bay leaf, thyme,
parsley, salt and pepper.

Skin poule d’eau or teal, wash, cut up, salt and pepper. Fry lightly
and set aside. Make basic roux, add poule d’eau or teal and water.
Simmer for about two hours or until tender. If using, add oysters and
oyster water (be sure and pick over them by hand for pearls and bits
of shell, and strain the water.) Add file individually when ready to
serve. Serve over rice.

Note: do not add file to a rapidly boiling pot or it will string (file
means thread). If you wish to season the entire pot, bring the
temperature down to a bare simmer, remove some liquid, let it cool
and stir in the file; then stir the mixture back into the pot. Do not
bring it to a rolling boil again.

from “New Orleans Lenten Recipes: A Multi-Ethnic Sampling” by Elaine
Abboud Mowad and Jean Sarrazin Sears, published in 1970 by the
Louisiana Folklore Society. The booklet contains recipes passed down
from generation to generation by word of mouth.

printed in The New Orleans Times-Picayune, March 2, 1995

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HOMEMADE TOMATO SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Melted butter
2 tb Flour
2 c Cooked tomatoes or juice
1/4 ts Baking soda
1 t Salt
1/8 ts Pepper
2 c To 3 c cups milk

Cook the butter and flour together for a few minutes,
then gradually add tomatoes and cook a few more
minutes. Stir in remaining ingredients and heat
through, but do not boil. It’s a lot like making a
thin white sauce with tomatoes, if that helps.
Your fellow servant,
Kathy_|_
|

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FALAFEL (BASIC RECIPE)

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Low-Cal Beans
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Garbanzo Beans, cooked,
-drained and rinsed
1/3 c Water
1 sl Wheat Bread, crustless firm,
-torn into pieces
1 tb Unbleached All-Purpose Flour
1/2 ts Baking Soda
3 Garlic Cloves, finely
-chopped
1 Egg White
2 tb Parsley, freshly chopped
1/2 ts Salt
1/4 ts Black Pepper, freshly ground
1/4 ts Cumin
1/2 ts Turmeric
1/4 ts Basil
1/4 ts Marjoram
1 tb Tahini (Sesame Seed Paste)
–or- Olive Oil

Cayenne Pepper, to taste Flour, for coating the falafel

Puree the garbanzos in a food processor or in a
blender.

Add the remaining ingredients, except the flour and
mix well. The mixture will be soft.

Form the mixture into 1-inch balls or patties and coat
with flour.

Bake in a preheated 350 F oven for 15 to 20 minutes.

To make a falafel sandwich, cut a piece of pita bread
in half and put 2 to 3 falafel balls or patties into
the open halves. Add lettuce, alfalfa sprouts, sliced
tomatoes, green onions and low-fat Yogurt Dressing or
Tahini Dressing.

Yield: 5 servings, 20 balls

One Serving ô balls Calories: 158 Protein: 7 g Fat:
5 g Carbohydrate: 23 g Fiber: 3.3 g Cholesterol: 0 mg
Sodium: 341 mg Potassium: 237 mg

Exchange: 1-1/2 Starch/Bread 1/2 Medium-Fat Meat

Source: “The U.C.S.D. Healthy Diet for Diabetes, a
Comprehensive Nutritional Guide and Cookbook,” by
Susan Algert, M.S., R.D.; Barbara Grasse, R.D.,
C.D.E.; and Annie Durning, M.S., R.D.

Shared by: Norman R. Brown

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Autumn Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Tomatoes Vegetables
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Lb. ground beef
1 C. chopped onion
4 C. water
1 C. cut-up carrots
1 C. diced celery
1 C. cubed — pared potatoes
2 Tsp. salt
1 Tsp. bottled brown bouquet sauce
1/4 Tsp. pepper
1 bay leaf
1/8 Tsp. basil
6 tomatoes**

In large saucepan, cook and stir meat until brown.
Drain fat off. Cook and stir onions with meat until onions are
tender, about 5 minutes. Stir in remaining ingredients, except
tomatoes; heat to boiling. Reduce heat; cover and simmer 20
minutes. Add tomatoes; cover and simmer 10 minutes longer or
until vegetables are tender. Makes 6 servings.
**One can (28 ounces) tomatoes (with liquid) can be
substituted for the fresh tomatoes. Reduce water to 3 cups.
Stir in tomatoes with remaining ingredients; heat to boiling.
Reduce heat; cover and simmer 20 minutes. The canned tomatoes
break apart and give a rosy color.

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TOMATO AND ORANGE SOUP (MARGUERITE PATTEN)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Tomatoes, skinned
1 Onion, peeled
1 Carrot, peeled
35 fl Chicken stock or water witb
1 Chicken stock cube
1/2 ts Grated lemon rind
1 t Grated orange rind
1 Bay leaf
Salt and black pepper
1 1/2 oz Margarine
1 1/2 oz Flour
5 fl Orange juice
5 fl Single cream, optional
—–GARNISH—–
Strips of orange rind

Slice the tomatoes, onion and carrot. Put into a
saucepan with the stock, or water and stock cube, the
fruit rinds, bay leaf and a little seasoning. Cover
the pan and simmer gently for 30 minutes. Remove the
bay leaf. Sieve or liquidise the soup. Heat the
margarine in the saucepan, stir in the ilour, then
gradually add the soup and the orange juice. Bring to
the boil and stir or whisk until the soup thickens
slightly. Remove from the heat and whisk in the cream
then heat for 2 minutes, without boiling. While
cooking the soup put the narrow strips of orange rind
into cold water, bring to the boil and simmer for 10
minutes then strain. Top the soup with the softened
rind.

In a microwave: Simmer the tomatoes and other
ingredients in the liquid for about 20 minutes. Use
DEFROST after the liquid comes to boiling point.

Variations: Serve as an unthickened soup, simply sieve
or liquidise the ingredients add the orange juice and
heat or serve well chilled. Use 2 x 14 oz/400 g cans
of chopped plum tomatoes instead of fresh.

Source: Marguerite Patten’s Marvellous Meals, Yours
Magazine, UK

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BUTTERSCOTCH SQUARES

Recipe By : Leanda Goss
Serving Size : 4 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Margarine — melted
2 1/4 cups Brown sugar — firmly packed
3 Eggs
2 3/4 cups Flour
2 1/2 teaspoons Baking powder
1/2 teaspoon Salt
1 cup Walnuts — chopped
6 ounces Chocolate chips

Preheat oven to 350 degrees. Grease a 9×15-inch jelly-roll pan. In a
large bowl, combine melted margarine and brown sugar. Cool. Beat in eggs
one at a time, beating well after each addition.
Sift flour, baking powder and salt together. Add to creamed mixture; beat
well. Stir in nuts and chocolate chips and blend thoroughly.
Pour into prepared pan. Bake 25 to 30 minutes, or until bars test done.
Cool bars in pan 20 minutes before cutting into squares.

These are the bars with the shiny tops…Wis/Gramma.

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Lemon Pasta with Asparagus and Pine Nuts

Recipe By : Felicia Pickering – EAT-L
Serving Size : 2 Preparation Time :0:00
Categories : Pasta Vegetables
Meatless Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb fresh asparagus
6 oz penne
1 tablespoon olive oil
2 teaspoons grated lemon zest — about 2 lemons
1/8 cup fresh lemon juice
salt and freshly ground black pepper — to taste
1/2 cup coarsely chopped roasted red peppers — optional
3 tablespoons toasted pine nuts
8 tablespoons shaved fresh Parmesan cheese

Trim asparagus and steam until tender-crisp, 3 to 4 minutes. Cut
into 1-inch lengths. Cook pasta, drain and place in a warmed, large
serving bowl; toss with oil. Add asparagus, lemon zest, lemon juice,
salt, pepper, roasted peppers (if using) and pine nuts. Gently toss
to mix. Add cheese and toss; taste and adjust seasonings. Serve
immediately.

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Per serving: 91 Calories; 7g Fat (62% calories from fat); 3g Protein; 7g
Carbohydrate; 0mg Cholesterol; 3mg Sodium

CREAM OF SPINACH

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Usenet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Bunch spinach, fresh
1/4 c Onion, minced
-(about 1/2 medium onion)
1/4 c Celery, chopped
-(including leaves)
1 T Butter
2 T Flour
3 c Chicken broth
1/2 c Cream
1/4 c Sherry
1/4 t Nutmeg
Salt, white pepper,
-to taste

Wash spinach carefully and discard any thick stalks.

Melt butter over medium heat. Add onion and celery and saute until onion
is translucent (about 3 minutes). Stir in flour, add salt and pepper and
cook for 2 minutes.

Add chicken stock, stirring well. Heat until it starts to boil, stirring
frequently. Add spinach and simmer for 15 minutes. Remove from heat and
allow to cool for 15 minutes.

Using a food processor with steel blades, or a blender, puree the mixture
in batches until it is smooth with dark green flecks.

Return to a medium heat, taste and correct seasoning. Stir in cream,
sherry and nutmeg. Do not allow to boil. Serve immediately.

NOTES:

* Easy cream of spinach soup. Yield: Serves 4-6.

: Difficulty: easy.
: Time: 15 minutes preparation, 30 minutes simmering, 15 minutes cooling.
: Precision: approximate measurement OK.

: Rod Williams
: dual!ptsfa!ptsfc!rjw
: r.ARPA

: Copyright (C) 1986 USENET Community Trust

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