BABA GHANOUJ – QUICK AND EASY DIABETIC MENUS

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Diabetic Appetizers
Vegetarian Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Eggplant
1 cl Garlic — minced
1 tb Tahini
1/8 ts Cumin, ground

Preheat the broiler. Slic
surface. Cool and peel the slices, then puree in a
blender or food processor along with the rest of the
ingredients. Chill and serve with vegetables. Note:
Tahini is sesame paste, made from ground sesame seeds
like peanut butter. Available in health food stores.
Serving ñ/3c 68cal; pro 3g, carb 6g, fat 4g, sodium
38mg exchanges: 1 vegetable + 1 fat

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Title: Quick Strawberry Trifle
Categories: Desserts
Yield: 8 servings

1/4 c Sugar, divided
2 pt Fresh strawberries, stemmed
-and halved
4 oz Softened cream cheese
2 c Whipping cream
1 Purchased pound cake
Melted raspberry jelly to
-taste
Sherry (opt)

Fold 1/8 cup sugar into sliced berries; set aside. Beat the remaining
1/8 cup sugar into cream cheese. Whip cream until stiff peaks form;
then fold cream cheese into cream. Cut cake into slices about 1/3″
thick. Arrange a layer of slices in the bottom of a glass bowl;
sprinkle with a teaspoon of sherry and spread with melted jelly. Then
put in a layer of strawberries and a layer of cream. Continue
layering, ending with a layer of cream. Garnish with a whole berry.

Nutritional analysis per serving: 376.8 calories; 18.8 grams total
fat; (11.2 grams saturated fat); 6 grams protein; 11.9 grams
carbohydrates; 159.2 milligrams cholesterol; 280.6 milligrams sodium.

MMMMM

Refrigerator Mocha Torte *

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Tortes Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
1 cup Butter or margarine
2 Eggs
1/2 cup Powdered sugar
8 ounces Semi sweet chocolate squares
2 tablespoons Milk
2 teaspoons Instant coffee powder
25 Graham crackers

Cream butter with eggs and powdered sugar, whipping until light and fluffy. In
top of double boiler, melt chocolate over hot water. Blend in the milk and
coffee powder, stirring well until blended. Fold into egg mix. If mix is to
thin to spread easily, chill for a few minutes, stirring to check once in a
while, as it will get firm when cold. Line a 9×5″ loaf pan with plastic wrap.
Spread 1/4″ layer of chocolate mix on the bottom of pan. Top with a layer of
graham crackers. Spread 1/4″ of chocolate mix. Repeat this process 5 times.
Spread remaining chocolate mix over top and sides. Wrap and chill for 2 hours
or more until firm. To serve; remove torte from pan. Peel off plastic wrap.
Smooth surface with knife dipped in hot water. Place on serving plate. Slices
best after it has been at room temperature for 30 minutes.

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Title: Quaker’s Oat Bran Raisin Cookie
Categories: Cookies
Yield: 48 servings

1 1/2 c Quick quaker oats
1 1/2 c Quaker oat bran cereal
3/4 c Vegetable oil
1 c Firmly packed brown sugar
1/2 c Granulated sugar
4 Egg whites; lightly beaten
2 ts Vanilla extract
1 c All-purpose flour
1/2 ts Salt
1/2 ts Baking soda
3/4 c Raisins
3/4 c Chopped walnuts or pecans

Recipe by: Penny Saver
Heat oven to 180 C (350 F). Beat together oil, egg whites, sugars, and
vanilla extract. Add Quick Quaker Oats, Quaker Oat Bran Cereal, flour,
salt, and baking soda. Stir to blend well. Add raisins and nuts and
blend uniformly. Drop by tablespoon onto ungreased cookie sheet. Bake
for 12-15 minutes; the cookies should not brown very much. Remove to rack
to cool. Makes about 4 dozen.

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Title: CHOC-OAT-CHIP COOKIES
Categories: Cookies, Chocolate, Desserts
Yield: 60 servings

1 c Margarine or butter;softened
– 2 sticks
1 1/4 c Brown sugar; firmly packed
1/2 c Granulated sugar
2 Eggs
2 tb Milk
2 ts Vanilla
1 3/4 c All-purpose flour
1 ts Baking soda
1/2 ts Salt (optional)
2 1/2 c Oats (quick or old-fashnd)
12 oz Chocolate chips (1 pkg)
1 c Chopped nuts (optional)

Heat oven to 375F degrees. Beat margarine and sugar until
creamy. Add eggs, milk, and vanilla; beat well. Add
flour, baking soda, and salt; mix well. Stir in oats,
chocolate chips, and nuts; mix well. Drop by rounded
measuring tablespoonfuls onto ungreased cookie sheet.
Bake 9 to 10 minutes for a chewy cookie or 12 to 13
minutes for a crisp cookie. Cool 1 minute on cookie
sheet; remove to wire rack. Cool completely.

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VEGETABLE CURRY (JUNG)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Ghee
1/2 ts Cumin seeds, crushed
1/2 ts Coriander seeds, crushed
1 tb Ginger root, minced
1 tb Garlic, minced
1/2 c Onion, diced
1 t Turmeric
1 t Garam masala
1/2 ts Chili powder
1 Dried red chili, minced
2 Bay leaves
2 c Mixed vegetables, chopped
1 c Potatoes, diced
1 c Tomatoes, diced
1 c Water
1 t White vinegar
1 tb Tamari
1 t Pepper

Heat ghee in a large pot. Add cumin, coriander,
ginger, garlic onion stir-fry for 1 minute. Add
turmeric, garam masala, chili powder, minced red chili
bay leaves. Mix well stir-fry for another minute.
Add vegetables, potatoes tomatoes. Mix well cook
for another 5 minutes. Add water bring to a boil.
Add remaining ingredients. Serve hot over boiled rice.

Adapted from Betty Jung, “The Kopan Cookbook”

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Cheese Fondue

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Cheese/Eggs
Vegetarian Ovo-Lacto

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Cottage cheese — creamed
1/4 cup Milk
2 tablespoons Butter or margarine
1 1/2 tablespoons Cornstarch
1 dash Garlic powder
1/4 teaspoon Dry mustard
3/4 cup Milk
4 ounces Pasteurized process cheese — – (sharp Cheddar), s
2 ounces Pasteurized process cheese — – (Swiss), shredded
1 pound Loaf French bread — – cut into cubes

Mix cottage cheese with 1/4 cup milk in a blender until smooth.

Melt fat in a saucepan. Stir in cornstarch, garlic powder, and dry mustard;
mix well.

Add 3/4 cup milk. Cook over medium heat, stirring constantly until
thickened, about 2 to 3 minutes.

Reduce heat. Stir in cottage cheese mixture. Add remaining cheeses, stirring
until cheeses are melted. Serve with cubes of French bread for dipping into
fondue mixture.

NOTE: Fondue may be transferred to a preheated fondue pot or chafing dish if
desired. Keep hot during serving by using an alcohol burner, canned heat, or
candle burner.

Calories per serving: About 210 for fondue mixture, without bread.

Source: FOOD — by U.S. Department of Agriculture Typed for you by Karen
Mintzias

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CHOCOLATE LOVER’S BREAKFAST BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Flour
3 Eggs
2 c Sugar
1 c Oil
1 t Vanilla
1 t Each: ground cinnamon,
Baking
Soda and baking powder
1/2 c Sour cream
2 c Shredded zucchini
1 c Semi-sweet chocolate bits

Preparation : Combine flour, eggs, sugar, oil,
vanilla, cinnamon, baking soda, baking powder and sour
cream in a mixing bowl. Beat at medium speed for 2
minutes or until well blended. Stir in zucchini and
chocolate bits. Pour batter into 2 well-greased loaf
pans and bake at 350 degrees for 1 hour and 15 minutes.

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EASY WHEAT AND HONEY BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Brunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MICHAEL HATALA RJHP21A—–
—–FOR 1-1/2 LB. LOAF—–
1 pk Yeast
3/4 c Whole wheat flour
2 1/2 c Bread flour
1 t Salt
2 tb Honey
2 tb Butter — at room temperature
1 Egg — at room temperature
1 c Plus 1 Tbsp. warm water

Put all ingredients in pan, select white bread and push start.

From Loafing It by DAK

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Pumpkin Drops (Cookies)

Recipe By : Nathalie Dupree, TVFN
Serving Size : 72 Preparation Time :1:30
Categories : Dupree

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 sticks butter — at room temperature
2/3 cup packed light brown sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 cup canned or cooked fresh pumpkin puree
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 Pinch salt
2 1/2 teaspoons pumpkin-pie spice
1 cup chocolate chips
1 cup chopped walnuts or pecans

Preheat oven to 375 degrees. In a large bowl beat together butter, brown
sugar, eggs and vanilla until light. Beat in pumpkin. Add flour, baking
powder, baking soda, salt and pumpkin-pie spice, beating until blended. Stir
in chocolate chips and walnuts. Drop teaspoonfuls of batter 2 inches apart on
ungreased baking sheets. Bake until edges are golden, 10 to 12 minutes.
Transfer cookies from baking sheets to a wire rack and cool. Yield 6 to 7
dozen 1 1/2-inch cookies

To order Nathalie Dupree Cooks Everyday Meals from a Well-Stocked Pantry,
please call 1-800-582-1800.

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