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.

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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

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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

—————————————————————————–

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.

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Title: Southern Soft-Shell Tacos
Categories: Main dish, Southwest
Yield: 5 servings

1 cn HORMEL Chili with beans
2/3 c Uncooked instant rice
2 c Shredded Cheddar Cheese
Shredded Lettuce
10 Flour tortillas, warmed (10")
1 cn CHI-CHI’s Salsa
Sour cream

Cook rice according to package directions. Heat chili according to
package directions. Fill tortillas with equal amounts of rice, chili,
salsa, and cheese. Fold over sides of tortilla. Serve with sour cream
and lettuce.

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Title: Tiessennau Mel (Honey Cakes) Welsh
Categories: Cakes
Servings: 6

4 oz Honey 1 t Cinnamon
4 oz Brown sugar 1 x Egg
1/2 lb Flour 1/2 t Bicarbonate of soda
4 oz Butter or margarine 1 x Caster sugar
1 x A little milk

Sieve together flour, cinnamon and bicarbonate of soda.

Cream butter and sugar. Seporate the egg yolk from the white. Beat the
yolk into sugar and butter, then add the honey, gradually.
Stir in the flour with a little milk as required and mix all together
lightly.

Whisk the egg white into a stiff froth and fold into mixture.

Half fill small patty tins with the mixture; dredge the top of each with
cester sugar. Bake in a hot oven for 20 minutes.

Oven control Gas mark 6 (400F) or 7 (425F).

When ready sprinkle a little more sugar.

Croeso Cymreig.

—————————————————————————–

Pumpkin Layer Pie

Recipe By : Anita A. Matejka
Serving Size : 10 Preparation Time :0:15
Categories : Pumpkin

Amount Measure Ingredient — Preparation Method
– – ——– ———— ——————————–
—-Crust—-
1 c low-fat graham cracker crumbs
3 tbsps margarine — melted
—-Cream Cheese Layer—-
4 ozs fat-free cream cheese — softened
1 tbsp skim milk
1 tbsp granulated sugar
1 1/2 c Cool Whip Lite®
—-Pumpkin Layer—-
1 c skim milk — cold
6 ozs vanilla pudding mix
1 3/4 c pumpkin
2 tsps cinnamon
1 tsp ginger
1/2 tsp cloves

To prepare crust, combine graham cracker crumbs, and margarine in a small
mixing bowl. Press into a 9″ pie pan. To prepare cream cheese layer,
combine cream cheese, 1 tablespoon milk, sugar, and Cool Whip in a mixing
bowl. Spread onto bottom of crust. Meanwhile to prepare pumpkin layer,
combine remaining milk, pudding mix, pumpkin, cinnamon, ginger, and cloves
(mixture will be thick) in another mixing bowl. Spread over cream cheese
layer. Refrigerate 4 hours or until set.

– – – – – – – – – – – – – – – – – –

Per serving: 247 Calories; 5g Fat (18% calories from fat); 5g Protein; 45g
Carbohydrate; 2mg Cholesterol; 417mg Sodium

Nutr. Assoc. : 0 25048 0 0 0 0 0 0 0 0 0 0 0 0 0

BOSTON CREAM LOAF

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 c Sugar
1 1/2 c Thick cream
1 c White Karo syrup
3/4 c Walnuts — chopped
1/2 Jar maraschino cherries
– chopped

Boil sugar, cream and syrup together to medium soft-ball stage. Set aside
to cool for 10 minutes. Beat, add walnuts and cherries. Beat until stiff;
pour into 2 buttered 8 inch square pans. Cool in refrigerator. Cut into
small squares

Makes 2 to 3 dozen squares.

SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for
you by Nancy Coleman

– – – – – – – – – – – – – – – – – –

Title: Marzapan
Categories: Candies
Yield: 6 servings

250 g Sugar
500 g Shreded almonds
200 g Dusting sugar (10 x extra
-very fine)
2 Beated eggs
1 tb Lemon juice (Real one)
1 ts Almond essence

Place sugar in a bowl with the almonds, add the eggs, lemon juice and
the almond essence. Now go and wash your hands very well and wipe
them extremly well (very dry). Mix the batter and make a ball with
it. Now on a dusting sugar covered place the “ball” and by hand start
to knead it until it is soft enough. Now is ready for use.

Can be used on top of cakes and then coming the glace in fine stripes.

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