SCOTTISH SCONES

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Diabetic Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Unbleached a-p flour — *
-*a-pÿl-purpose flour
1 c Whole-wheat flour
1 t Baking powder
1/2 ts Salt
4 tb Whipped butter
-(not me!! not on your life)
1 c Buttermilk
1/2 c Golden raisins

Preheat oven to 400 degrees. Coat a baking sheet with
non-stick cooking spray. In a medium-size bowl, sift
dry ingredients together. Add butter, mixing into
flour with your fingers. Add buttermilk and knead to
a soft dough. Knead in raisins. On a floured board,
roll out dough to 1/2″ thick. Cut in 16 rounds. Place
on a baking sheet and bake 15 to 20 minutes, until
golden. Makes 16 scones. Food Exchanges per serving:
1 STARCH/BREAD EXCHANGE; CAL: 97; CHO:7mg; CAR: 3g;
SOD: 3g; FAT: 3g;(If I gave the break down of the fat,
I would be to pooped to pop)

Source: Light Easy Diabetes Cuisine by Betty Marks
Brought to you and your via Nancy O’Brion and her

– – – – – – – – – – – – – – – – – –

Title: B-B-Q meatballs and Smokies (Great)
Categories: Marie, Appetizers, Christmas
Yield: 10 servings

1 1/2 lb Hamburger
5 sl Bread
1/2 c Water
2 ts Chives
1 tb Salt
Pepper to taste
1/4 ts Celery salt
1 ts Garlic salt
1/2 ts Italian seasoning
1/2 ts Onion salt
6 ds Worcestershire sauce
4 ds Hot sauce
2 Eggs
1 1/2 lb Cocktail smokies (or more)

——————————–B-B-Q
SAUCE——————————–
16 oz Tomato sauce
1/4 c Butter
1 md Onion, chopped
1/2 c Brown sugar
1/2 c Catsup
3 ts B-b-q spice
5 tb Worcestershire sauce
2 tb Vinegar
10 ds Hot sauce
2 ts Liquid smoke
1 1/2 c Chili sauce

Combine hamburger and the next 12 ingredients. Shape into
small meatballs
and saute until done. Set aside

Combine Sauce ingredients and cook until thick.

Combine sauce, meatballs and smokie links.

—–

CREAM OF SALSIFY AND MUSHROOM SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
450 g Salsify ( 1 lb)
2 Onions, chopped
3 tb Sunflower oil
275 g Mushrooms (9 2/3 oz),
— cleaned and roughly
— chopped
1 tb Olive oil
1 l Water (2 1/8 pints)
25 g Butter (1 oz)
25 g Flour (1 oz)
1 1/2 dl Milk (1/4 pint)
Sea salt
Black pepper, freshly ground

Scrub the salsify in plenty of water, discard the ends
of the roots and cut into 1 cm (1/2 in) lengths.
Soften the onions with the salsify in the sunflower
oil for 10 … 15 minutes in a heavy, covered pan.
Stir occasionally to prevent sticking, as salsify is
dry. Meanwhile stew the mushrooms in the olive oil
until they have given off their liquid, reserve the
liquid and add the mushrooms to the salsify and
onions. Cover with the water and bring to the boil;
simmer for 20 minutes. In a heavy pan, melt the
butter, stir in the flour and gradually add first the
mushrooms-liquid, then the milk. When you have a thick
sauce, slowly stir in the liquid from the soup, add
the vegetables and liquidize. Season with salt and
pepper to taste. (Salsify is a long, thin, darkly
earth-coloured root, can be found in greengrocers’s
shops in February, also available as preserved ; when
scrubbed, it is revealed to be white whithout an
obvious outer skin. Also known as “vegetable oysters”
~ some curiously salt, fishy flavour – or as “poor
people’s asparagus”)

– – – – – – – – – – – – – – – – – –

Title: LUSCIOUS CHICKEN SALAD
Categories: Poultry, Finalist
Yield: 6 servings

————————–CHICKEN————————–
4 ea Breasts, chicken, halves,
— broiler/fryer, boned,
— skinned
2 tb Butter
1 sm Cabbage, red, sliced into
— thin strips
3 md Carrots, julienned
2 1/2 c Apples, Granny Smith,
— unpeeled, cubed
2 c Celery, diced
1 1/2 c Walnuts, chopped
Orange, slices, peeled
Kiwi, slices, peeled

———————LUSCIOUS DRESSING———————
1/3 c Vinegar, balsamic
1/3 c Honey
1/4 c Oil, olive
2 tb Mustard, Dijon

Chicken:
========

In a saute pan, melt the butter over medium heat.

Add the chicken and cook, turning, around 10
minutes or until chicken is fork tender.

Remove the chicken; cool and cut into thin strips.

In a large bowl, mix together the chicken,
cabbage, carrots, apples, celery and walnuts.

Luscious Dressing:
==================

Place all of the ingredients in a jar with a
tight fitting lid;

Assembly:
=========

Add dressing and toss lightly.

Cover and chill for about 1 hour.

Arrange on serving plates; garnish with orange
and kiwi slices.

Cook: Anna M. Sinsigalli, Forest Hill, Maryland

Source: “Chicken Cookery” – 1994 Delmarva
Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

—–

Title: HOT SAUCE FOR FALAFELS
Categories: Side dish, Oriental, Sauces
Yield: 4 servings

1 c Vegetable broth
6 tb Tomato paste
2 ts Red chili paste
1 tb Fresh lemon juice
1/2 ts Ground cumin
1 tb Fresh parsley, minced
1 tb Cilantro, minced

Combine all ingredients in a pot. Over a medium heat,
simmer till slightly thickened, should take 5 minutes.

—–

1 Jar Heinz Chili Sauce
Red Wine Vinegar
1-1/2 tablespoons white wine Worchestershire sauce
1-1/2 (generous) tablespoons sweet pickle relish
3 large fresh garlic
2/3 quart mayonnaise
1 tablespoon sugar
Empty chili sauce in bowl. Fill empty jar 1/4 full with wine vinegar.
Put cap on and shake well. Empty into bowl. Add Worchestershire sauce.
Add pickle relish. Add fresh cloves of garlic pressed. Add mayonnaise
and sugar. Use whisk to blend well. Refrigerate.

GREEK PASTICIO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Hamburger
Greek Lamb
Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Pasta — cooked al dente
-(454 gms)
1 lb Ground beef or lamb
2 Onions — chopped
3 Cloves garlic — chopped
1 cn Whole tomatoes — chopped
-and liquid drained
1 t Oregano
1 t Basil
1 t Allspice
1 t Cinnamon
1 t Sugar – to taste
—–TOPPING—–
4 tb Butter
4 tb Flour
2 c Milk
3 tb Parmesan cheese to taste
6 oz Feta cheese to taste
2 To 3 eggs

* Prepare ahead of time!!! Let cool completely!
While toppping is
cooling, prepare pasta and meat filling.

Cook pasta tender but firm. Do NOT overcook!

Brown the meat with the chopped onions and garlic.
Add the spices, sugar to taste, and the drained
tomatoes. Let the sauce simmer 30-45 min. Mix in the
cooked pasta and put in a baking pan.

To make the topping, melt the butter (or margarine)
in a saucepan and mix in the flour to form a paste.
Add the milk and heat at medium stirring constantly
until mixture thickens. When thick, add parmesan and
crumbled feta cheese and stir until melted. A few
tablespoons of parmesan and about 6 ounces of feta.

LET THIS MIXTURE COOL COMPLETELY BEFORE ADDING THE
BEATEN EGGS!!! After the eggs are stirred in, pour
this mixture over the meat and pasta. Bake about 45
min or until brown.

This dish is a bit like moussaka because of the
topping.

NOTE: 6/12/93 – Made this dish with Montery Jack
cheese instead of feta. Used 1 to 1 1/2 cup tomato
sauce instead of canned tomatoes and 2 eggs. Came out
Delicious!!! – Set oven for 350-375F and cook a full
40 minutes.
. ichele

– – – – – – – – – – – – – – – – – –

Apple Custard Pie

Recipe By : Helen Stanton, Lansing State Journal/R. Banghart
Serving Size : 6 Preparation Time :0:00
Categories : Apples Desserts
Pies/Tarts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
pastry dough for 1 crust, 9″ pie
1/4 cup flour — divided
1 cup packed light brown sugar — divided
3 apples, cored, peeled — halved
1 egg — beaten
1 1/2 cups milk
1/2 teaspoon cinnamon
1/4 teaspoon fresh grated nutmeg

Preheat oven to 450 F. Line ungreased 9″ pie pan with pastry dough. Mix 2 T.
of the flour and 1/4 c. of the sugar, blending well and sprinkle evenly over
bottom of pie shell. Arrange the apple haves, cored-side up in a pie shell.
In a med. bowl, combine the egg and milk. Pour over the apples. In a
separate bowl, blend the remaining 2 T. flour with the remianing 3/4 c.
sugar, cinnamon and nutmeg. Sprinkle over the apple halves. Bake at 450 F.
for 10 minutes., then reduce heat to 325 f. and bake for 30 minutes more or
until custard is firm and a knife inserted into it comes out clean.
Posted on TNT by bobbi744@sojourn.com

– – – – – – – – – – – – – – – – – –

Italian Marinated Mushrooms

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Fresh mushrooms
1/4 c Lemon juice
1/2 c Olive oil (vegetable oil may
-be substituted)
2 Green onions with tops,
-thinly sliced
1/4 c Chopped fresh parsley
1 Clove garlic, finely chopped
3/4 ts Salt
1/4 ts Freshly ground pepper

In propitiation, may I offer Italian Marinated Mushrooms (not too original,
I’m still fighting off the cobbies to locate Grandma’s secret kitchen
diary):

Paprika Parsley sprigs Bread sticks (optional)

Cut mushrooms into 1/8-inch slices. Mix mushroom slices and lemon juice in
large bowl (glass or plastic). Stir in oil, onions, 1/4 cup parsley, the
garlic, slat, and pepper. Toss; cover and refrigerate at least 3 hours,
stirring occasionally.

Just before serving, remove from mixing bowl to serving bowl, using slotted
spoon. Sprinkle with paprika. Garnish with parsley sprigs. Serve with
long, thin bread sticks if desired.

– – – – – – – – – – – – – – – – – –

Title: Low-Calorie Spiced Tea Mix
Categories: Diabetic, Beverages, Kids
Yield: 72 sweet ones

1/4 c + 2 tb orange flavored 3/4 c Iced tea mix; sugar free
-drink mix;sugar-free 1 ts Ground cloves
1/4 c Lemondade flavored-drink mix 2 tb Ground cinnamon;
-sugar-free

1. Combine all ingredients, stirring until blended. Store mixture in
an airtight container.
2. For each serving, place 1 teaspoon mix in a cup. Add 1 cup hot
water, stirring well. Serve hot.
Food Exchange Per Serving: FREE; CAL: 1; CAR: TR; PRO: TR; FAT: TR;
SOD: 1 MG;

Source: All New Cookbook For Diabetics And Their Families.
Brought To You And Yours Via Nancy O’Brion And Her Meal Master
Typed for you and yours via her nieghbor Sophia Robinson; age 12

MMMMM