Blender Sweet-Sour Sauce

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sauces Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 ounces Frozen Pineapple Juice — Concentrate; 1 Can
1/2 cup Brown Sugar
1/4 cup Vinegar
1/4 cup Water
1/4 small Green Pepper
1 slice Canned Pimiento
1 tablespoon Cornstarch
1/2 teaspoon Salt

Put all of the ingredients into a blender container and blend until the
pimiento slice and green pepper are finely chopped. Pour into a saucepan
and cook and stir the mixture until thickened and bubbly. Cook for 1 minute
more. Use as a basting sauce for meat in the last few minutes of broiling
or roasting.

Makes 1 1/4 cups.

– – – – – – – – – – – – – – – – – –

Title: Chicken Noodle Soup
Categories: Soups/stews, Low-cal, Poultry, Pasta
Yield: 8 servings

3 lb Chicken pieces 1/4 ts Rosemary
6 c Hot water, divided 1/4 ts Pepper
2 x Lg stalks Celery, thin slice 1 ts Salt, (opt.)
1 c Med Carrots, thin sliced 1/2 c Thin Egg Noodles
1/2 ts Dried Basil

In a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots,
basil, rosemary, pepper and salt. Microwave at High 30-40 minutes, or
until chicken falls easily from the bone, stirring twice during cooking.
Remove chicken from the bones. Discard bones and skin. Dice meat and
return to caserole. Add 2 cups hot water and noodles. Cover. Microwave at
High 8-10 minutes, or until water boils. Then, Microwave at High 7-10
minutes, or until noodles are tender.
PER SERVING: 111 calories, 274 mg sodium, 6 mg cholesterol
Exchanges: 1 veg, 1 1/2 low fat meat

—–

HOT CROSS BLACK WIDOWS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Kids Misc
Halloween

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
To make muffins:
1 tb Butter or margarine
1 Egg
1/4 c Vegetable oil
1 c Milk
2 c All-purpose flour
3 ts Baking powder
1 t Salt
1/4 c Sugar
To make frosting:
4 oz Cream cheese — softened
3 tb Unsalted butter — at room
1 1/2 c Powdered sugar
1/2 ts Vanilla extract
Juice of 1/4 lemon
–or 1 teaspoon bottled lemo
Red food coloring
Yellow food coloring
Green food coloring
Blue food coloring
Black licorice strings

Recipe by: Creepy Cuisine, Lucy Munroe
Preheat the oven to 400 degrees. Grease the
bottoms, but not the sides, of 12 medium-sized muffin
cups with the butter or margarine. Beat the egg in a
large bowl with a fork. Stir in the vegetable oil and
milk. Combine the flour, baking powder, salt and sugar
in a small mixing bowl and stir together. Add to the
egg mixture. Stir lightly until the dry ingredients
are barely moistened. The batter should be lumpy. Fill
the muffin cups 3/4 full of batter. Bake for 20 to 30
minutes, or until the muffins turn golden brown.
Carefully remove from the oven, turn out of the pan
and set on a rack to cool. To prepare frosting, mix
cream cheese and butter together with an electric
mixer. Slowly add powdered sugar and continue beating.
Add vanilla extract and lemon juice, and mix
thoroughly. Put a small portion of frosting in a
separate bowl and mix into it a few drops of red food
coloring. Set aside. Color the remaining frosting,
drop by drop, with red, yellow, green and blue food
coloring until it is black. With a rubber spatula,
spread the black frosting on top of each muffin. Then
add a small red Black Widow hourglass to each one. Add
legs to your spiders using licorice whip strings. You
may need to cut the licorice into shorter pieces.
Place arachnids on a platter and serve. You may want
to decorate the platter with fake spiderwebs.

Penny Halsey (ATBN65B).

– – – – – – – – – – – – – – – – – –

NO BAKE COOKIES 2

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c White sugar
3 c Oatmeal
1/4 lb Butter/margarine
1/2 c Peanut butter
3 tb Cocoa
1 t Vanilla
1/2 c Milk

Combine sugarm butter, cocoa and milk over medium
heat. Bring to a boil. (let it boil a minute or so
while stirring) Remove from heat and stir in peanut
butter (smooth or crunchy). When peanut butter has
melted, add vanilla and oatmeal. Drop by rounded
teaspoons onto waxed paper. Makes about 3 dozen.

– – – – – – – – – – – – – – – – – –

Title: Gf Gingersnaps
Categories: Allergy, Diabetic, Cooky/bars
Yield: 20 servings

1/4 c Margarine 1/4 c Potato starch flour
1/2 c Sugar 1/4 ts Salt
2 tb Molasses 1 ts Baking soda
1 Egg 1/4 ts Ginger
1/2 c Soya flour 1/2 ts Cinnamon
1/4 c Cornstarch

This is a special recipe made without gluten.

Preheat oven to 350 F. Sift dry ingredients together. Cream
margarine and sugar together thoroughly. Beat in egg and molasses.
Add flour mixture. Mix well. Drop rounded teaspoons of dough onto
greased cookie sheet. Bake for 10 to 12 minutes. Makes 40 cookies.

2 cookies per serving: 1 fruit/vegetable choice, 1 fat

Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1
Canadian Celiac Assoc.

MMMMM

FISH CHOWDER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Water
1 c Diced potatoes
3 Slices of bacon
1 Med. onion
3/4 lb Fish fillets
1/8 ts Thyme
1 c Half and half
1/2 ts Salt
1/4 ts Pepper
2 tb Fresh parsley

Bring water to a boil in a Dutch oven; add potatoes.
Cover and cook 10 minutes. Fry bacon until
transparent; add onion, and cook until onion is soft
and bacon is lightly browned. Add bacon, onion ,
bacon drippings, fish fillets, and thyme to potatoes.
Simmer 10 minutes or until potatoes are tender. Stir
in half and half , salt, pepper, simmer 5 minutes.
Sprinkle with parsley.

– – – – – – – – – – – – – – – – – –

Title: Baked Potatoes, Stuffed
Categories: Diabetic, Vegetables, Side dishes
Yield: 8 sweet ones

8 Potato; 1 1/2 c Salt;
8 tb Oil; 1/8 ts Pepper;
1 1/2 c Sour half and half; 2 tb Chives; snipped

Preheat oven to 450 degrees. Prick skins of potatoes with fork;
lightly oil your hands and rub oil onto the potatoes with fork;
lightly onto the potatoes. Place potatoes oven and bake until done
(about 35-40 minutes). Reduce heat each heat to 325 degrees. Remove
potatoes from oven; cut a think slice from each and hollow out, being
careful to leave shell intact. Mash centers in mixer with sour half
and half, salt, pepper, and chives; refull shells, heaping high.
Bake on aluminum foil heated throught and top is lightly browned
(about 1/2 hour) Food Exchange per serving: 1 BREAD/STARCH EXCHANGE +
2 FAT EXCHANGES

Source: Recipes for Diabetics by Billie Little

MMMMM

Title: Lamb Stock
Categories: Main dish Meats Soups
Servings: 10

2 lb Lean Lamb; Neck Or Shank
4 qt Water
6 ea Peppercorns
2 ea Cloves Garlic; Sm, Crushed
2 tb Parsley; Dried
1 ea Turnip; Quartered
2 ea Carrots; Cut In 2″ Pieces
2 ea Celery Stalks; Cut 2″ Pieces
3 ea Parsnips; Cut In 2″ Pieces
1 x Salt; To Taste

In an 8-quart pot, brown the meat well on all sides. Add the water,
peppercorns, garlic and dried parsley. Bring to a full boil, reduce the
heat and simmer for 1 hour. Add the turnip carrots, parsnips and celery
and continue cooking for an additional 1 1/2 hours. Cool completely and
strain. Salt to taste. Remove the meat from the bones and reserve for
another use. Refrigerate the stock for several hour then remove the
congealed fat from the surface.

Makes 3 1/2 Quarts

Each 1 Cup Serving Contains:

Tot Sat
Cal Prot Carb Fib Fat Fat Chol Sodium
————————————————————————–
39 5 G 1 G 0 1 G 0 1 Mg 0

From The Cookbook For The 90s by Helen V. Fisher

—————————————————————————–

Pork Chops With Scalloped Potatoes

Recipe By :
Serving Size : 6 Preparation Time :1:30
Categories : Casseroles Pork
Potatoes Four Star

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 rib or loin pork chops — 3/4 inch thick
3 Tbsp butter or margarine
3 Tbsp all-purpose flour
1 1/2 Tsp salt
1/4 Tsp pepper
1 Can chicken broth — 14 1/2 oz
2 Tbsp cooking oil
additional salt and pepper — optional
6 c potatoes — thinly sliced
1 med onion — sliced
Paprika and chopped fresh parsley — optional

In a saucepan, melt butter; stir in flour, salt and pepper. Add chicken
broth; cook and stir constantly until mixture boils. Cook for 1 minute;
remove from the heat and set aside.

In a skillet, brown pork chops in oil; season to taste with additional salt
and pepper if desired. In a greased 13-in. x 9-in. x 2-in. baking dish,
layer potatoes and onion. Pour the broth mixture over. Place pork chops on
top.

Cover and bake at 350 degree F for 1 hour; uncover and bake 30 minutes
longer or until potatoes are tender. If desired, sprinkle with paprika and
parsley.

– – – – – – – – – – – – – – – – – –

Title: Family Favorite Chicken and Stuffing Bake
Categories: Chicken, Ceideburg 2
Yield: 6 servings

6 oz Instant chicken flavored
-stuffing mix
1/2 c Each chopped carrot, celery
-and onion (optional)
10 1/4 oz Campbell’s Cream of
-Mushroom Soup
1/2 c Milk
1 ts Chopped parsley
6 Skinless, boneless chicken
-breast halves (about 1 1/2
-lb.)
Paprika

Preheat oven to 400F. Prepare stuffing mix according to package
directions but add vegetables with seasoning packet. Combine soup,
milk and parsley; set aside.

In a 2- or 3-quart shallow baking dish, arrange stuffing across
center of dish. Spoon thin layer of the soup mixture in casserole on
each side of stuffing. Arrange chicken over soup mixture; overlap if
necessary. Sprinkle with paprika.

Pour remaining soup mixture over chicken. Cover with foil; bake for
15 minutes. Uncover; bake for 10 minutes more or until chicken is
fork- tender. Stir sauce before serving.

Makes 6 servings.

Posted by Stephen Ceideberg; October 14 1992.

MMMMM