Title: Eight Great Peanut Butter Sandwishes
Categories: Diabetic, Sandwiches, Vegetarian, Nuts/grains, Tofu
Yield: 2 sandwishes

MMMMM————————1ST SANDWICH—————————–
2 tb Peanut butter 1 tb Sunflower seeds;
2 tb Sesame tahini; 2 Figs; chopped

MMMMM————————2ND SANDWICH—————————–
2 tb Peanut butter 2 tb Yogurt;
1/4 c Celery; chopped 2 tb Peanuts; chopped

MMMMM————————3RD SANDWICH—————————–
2 tb Penut butter; 2 tb Cheddar cheese; grated

MMMMM————————4TH SANDWICH—————————–
1/4 c Tahini 1/4 c Raisins;
1/4 c Penut butter; 2 tb Milk powder;

MMMMM————————5TH SANDWICH—————————–
2 tb Peanut butter; 2 tb Non-fat milk powder;
1/2 Banana; mashed 1/2 ts Vanilla;

MMMMM————————6TH SANDWICH—————————–
2 tb Peanut butter; 8 To 10 slices cumumber;
1/4 c Alfalfa sprouts; 1 ts Mayonnaise;
1 tb Sesame seeds;

MMMMM————————7TH SANDWICH—————————–
2 tb Peanut butter; 1/4 c Apple; chopped
2 tb Raisins;

MMMMM————————8TH SANDWICH—————————–
8 oz Tofu; mashed 1 Banana;
1/4 c Peanut butter; 1 ts Lemon juice;

These spreads are best cold. They make good fillings for taking to
work or school.
Food Exchange per serving:

1st Sandwish: 1 sandwich; 2 MEATS EXCHANGES + 3 FATS EXCHANGES + 1
FRUIT EXCHANGES; CAL: 184; FAT: 11gm; PRO: 7gm; CAR: 15gm;
2nd Sandwish: 1 sandwich; 2 MEATS EXCHANGES + 2 FATS EXCHANGES; CAL:
150; PRO: 7gm; FAT: 6gm; CAR: 7gm;
3rd Sandwish: 1 sandwish; 2 MEATS EXCHANGES + 2 FATS EXCHANGES OR 3
MEAT EXHANGES; CAL: 105; PRO: 6gm; FAT: 5gm; CAR: 4gm;
4th Sandwich: 1 sandwish; 2 MEAT EXCHANGES + 1 FRUIT EXCHANGE; CAR:
513 PRO: 19gm; FAT: 47gm; CAR: 29gm;
5th Sandwish: 1 sandwish; 2 1/2 MEATS EXCHANGES + 1 FRUIT EXCHANGES;
CAL: 128; PRO: 6gm; FAT: gm; CAR: 12gm;
6th Sandwish: 1 sandwish; 2 MEAT EXCHANGES + 2 FAT EXCHANGES; CAL:
132; PRO: 6gm; FAT: 5gm; CAR: 5gm;
7th Sandwish; 1 sandwish; 2 MEAT EXCGANGES + 2 FRUIT EXCHANGES; CAL:
124 PRO: 4gm; FAT: 4gm; CAR: 13gm;
8th Sandwish; 1 sandwich; 1 MEAT EXCHANGE + 1/4 FRUIT EXCHANGE; CAL
309 PRO: 18gm; FAT: 12gm; CAR: 23gm;

Source: Vegetarian Cooking for Diabetics by Patricia Mozzer
Brought to you and yours via Nancy O’Brion and her Meal Master

MMMMM

Date: Sun, 09 Jan 94 11:39:53 EST
From: brad@clark.net (Brad Scott)

From the Vegetarian Journal Jan/Feb ’94

GARBANZO GRAVY
(Makes 2 cups)

The distinctive taste of garbanzos (chickpeas) makes a toothsome change
of pace when you turn it into gravy for rice, mashed potatoes, or
casseroles.

3/4 cup garbanzo flour
1/3 cup nutritional yeast (found in health
food stores)
2 Tablespoons dried minced onion
1/4 teaspoon garlic powder
Salt and pepper to taste
3 cups vegetable broth
2 Tablespoons steak sauce or
vegetarian Worcestershire sauce

In 2-quart saucepan, combine all ingred-ients except broth and steak
sauce. Toast over medium heat, stirring, about 2 minutes.

Gradually whisk broth and steak sauce or Worcestershire into flour
mixture. Cook, stirring, until smooth and thickened. Serve immediately.

Total Calories Per 2 Tablespoons Serving: 35 Fat: <1 gram

1 can pineapple chunks
2 cans peach halves
3 cups sliced pears
3 3-oz. packages watermelon or tropical fruit gelatin
3 cups Rose wine
6 large bananas (sliced in 1-1/2-inch chunks)
2 cups mandarin oranges
3 cups, seedless green grapes
1/2 cup heavy cream, whipped
Toasted slivered almonds

Drain pineapple, peaches and pears, reserve 1 cup of juice from
each. Heat 3 cups juice to boiling and pour over gelatin,
stirring to dissolve. Stir in Rose Wine; refrigerate until
cooled, not thick – about 1 hour. Meanwhile, in a deep glass
bowl (at least 4-1/2 qt.), layer fruit in this order: peaches,
bananas, 2 cups grapes, pineapple, pears, oranges, and remaining
grapes. Pour chilled gelatin over fruit. Refrigerate until firm
at least four hours.

To Serve: Decorate with rosettes of whipped creme and garnish with slivered
almonds.

Makes: 25 servings.

Title: STEAMED DUMPLINGS
Categories: Dumplings, Pork, Chinese, Appetizers
Yield: 1 servings

1 lb Pork, ground
1/2 lb (about 2 cups)
-Nappa cabbage, chopped
2 Eggs
1/2 c Scallion, chopped
3 tb Soy sauce
2 tb Sherry
1 tb Fresh ginger root, minced
1 tb Sugar
1 tb Sesame oil
1 ts White pepper
1/2 pk Wonton wrappers

Combine all the ingredients except the wonton wrappers
in a mixing bowl. Mix very well.

Place 1 wonton wrapper in your hand (the center should
cover your palm), then put 1 tablespoon of the filling
in the center of the wrapper. Gently squeeze and twist
the wrapper to form a “money bag” shape. Repeat until
all the filling has been used.

Put the dumplings in a bamboo steamer and steam for 10
minutes. Serve while the dumplings are very hot.
Makes 4 servings.

Recipe: Houston Post [> Be Seeing You — DPileggi
From: D. Pileggi Date: 12 Feb 94

—–

Title: Cheddar Apple Cobbler
Categories: Cheese Desserts Fruits
Servings: 6

1 c Sugar
1/4 c Unbleached Flour
1/4 ts Cinnamon; Ground
6 c Apple Slices; *
———————————-TOPPING———————————-
1 c Unbleached Flour
1/4 c Sugar
1 1/2 ts Baking Powder
1/2 ts Salt
6 oz Cheddar;Md, Shredded,1 1/2 C
1/3 c Butter; Melted
1/4 c Milk

* Use cooking apples such as Granny Smith’s that have been cored,
peeled, and sliced thin.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++

Combine the sugar, flour, and cinnamon, then toss the mixture with the
apple slices. Pour into a 9-inch square baking pan. Combine the dry
ingredients, of the topping, with the cheddar cheese, mixing well. Add
the butter and milk, mixing until well blended with the flour mixture.
Spoon the dough over the fruit mixture and bake at 400 degrees F. for 30
minutes.

—————————————————————————–

SPINACH-FETA ROLLS

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— ——–SPINACH-FETA
FILLING——————-
1 1/4 lb Spinach — fresh, stemmed and
–washed
1 tb Olive oil
3 bn Scallions, trimmed and
–chopped (1-1/2 c)
1/4 c Feta cheese — crumbled
2 tb Parmesan cheese, freshly
–grated
2 tb Dill — fresh, chopped
1 tb Lemon juice
Salt pepper, to taste
2 lg Egg whites
—–PHYLLO PASTRY—–
8 Phyllo dough sheets (14×18“)
1 lg Egg white
2 tb Olive oil
1/4 ts Salt
1 t Poppy or sesame seeds, or a
–combination

To make filling: Put spinach with water still
clinging to the leaves in a large pot. Cover and cook
over medium heat until the spinach is wilted, about 5
minutes. Drain and refresh with cold water. Squeeze
the spinach quite dry and chop. In nonstick skillet,
heat oil over medium heat. Add scallions and saute
until softened, 2 to 3 minutes. Transfer to a
medium-sized bowl and stir in spinach, feta, Parmesan,
dill and lemon juice. Season with salt and pepper.
Beat egg whites lightly with a fork and stir into the
spinach mixture.

To form phyllo rolls: Set oven rack on the upper
level; preheat to 350 degrees F. Coat a baking sheet
lightly with nonstick cooking spray or line with
parchment paper. In a small bowl, whisk together egg
white, oil and salt. Lay one sheet of phyllo on a work
surface with a short side toward you. Brush lower half
of the sheet with the egg-white mixture. Repeat this
step with a second sheet of phyllo and set on top of
the first. Spoon one-quarter of the spinach filling
along one long edge. Tuck in the side edges and roll
up, jelly-roll fashion. Place on the prepared baking
sheet. Repeat with the remaining phyllo, egg-white
mixture and filling, making 4 rolls in all. Brush tops
of the rolls lightly with the egg-mixture and sprinkle
with seeds, if desired. Bake for 25 to 30 minutes.
With a serrated knife, cut each roll diagonally into 9
pieces and serve hot.

The rolls may be prepared, baked and sliced up to 2
days in advance. Reheat in a 350 degree F oven for 10
to 12 minutes, or until heated through. Makes 36
appetizers.

39 calories per piece: 2 g protein, 2 g fat, 5 g
carbohydrate; 77 mg sodium; 1 mg cholesterol.

**”Inspired by the Greek appetizer spanakopitakia,
these rolls are easy to make for a crowd."
–From Eating Well, May/June 1993.

– – – – – – – – – – – – – – – – – –

Seafood And Shells

Recipe By : Little Mom
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 7 Oz Pkg. Tiny Shells Or Cavatelli — uncooked
1/4 Cup Butter
1/2 Cup Celery — thinly sliced
1/4 Cup Onion — chopped
1 Clove Garlic — minced
1 Tbls Flour
3/4 Cup Milk
1 Cup (4 Oz) Monterrey Jack Cheese — shredded
12 Oz Shrimp
1 Can 6 1/2 Oz. Clams Minced And Undrained
1 Tbls Fresh Parsley
1 Tbls Dry Sherry

Cook pasta according to directions. Rinse under cold water and seet aside.
Melt butter in a large skillet over medium heat. Add celery, onion, and
garlic. Saute 3 minute. Add flour, stir until smooth. Gradually add
milk; cook over medium heat stirring constantly until thickened. Stir in
cheese until melted. Stir in shrimp, clams, parsley and sherry. Stir in
pasta.

– – – – – – – – – – – – – – – – – –

Eileen

Title: BRANDIED PEACH BUTTER WITH SPEARMINT
Categories: Can/preserv, Fruits, Herb/spice
Yield: 1 servings

18 -to
20 Peaches, fully ripe
1/2 c -Water, or more as needed
1/4 c Brandy
3 tb Lemon juice
2 c Sugar
18 -to
25 Sprigs spearmint
-OR other mint

Pit, skin, and slice the peaches. Place them in a large pan with
enough water to prevent sticking and cook 15 to 20 minutes or until
soft. Puree the peaches in a food processor and return to the
saucepan, adding the brandy, lemon, sugar, and mint sprigs. Simmer
over low heat, stirring frequently, 30 to 35 minutes or until the
puree thickens. Remove the mint and fill clean 1/2-pint jars with
peach butter to within 1/4-inch of the top. Wipe, seal, and process
in a boiling water bath for 10 minutes.

MMMMM

Title: Orange or Grape Blocks
Categories: Diabetic, Candies
Yield: 64 squares

2 c Orange juice 1 c Water
OR 4 tb Unflavored gelatin (4 pkg)
1 c Unsweetened grape juice 2 ts Vanilla

Pour 1 cup of fruit juice into a bowl. Sprinkle gelatin over top to
soften. Let stand 5 minutes.

Boil remaining 1 cup orange juice (or water). Stir into gelatin
mixture until it dissolves, about 3 minutes. Stir in vanilla.

Pour into a rinsed 8 inch square cake pan. Chill about 4 hours until
firm. Cut into 1 inch squares to serve.

2 squares = 12 calories, 2 grams carbohydrate, 1 gram protein, 1++
Extra

Adapted from Choice Cooking, Canadian Diabetes Assoc. 1986 Shared and
tested with white grape juice by Elizabeth Rodier, Feb 94.

MMMMM

Title: SPLENDIFEROUS GUACAMOLE DIP
Categories: Appetizers, Dips, Vegetables
Yield: 8 servings

4 ea Ripe Avocados; Md.Lg.
1/4 c Lime Juice
2 c Tomatoes; Fresh, Ripe, Diced
1 c Yellow Onion; Diced
1 tb Jalapeno Pepper; Diced
1/4 t Hot Sauce
1/4 c Fresh Cilantro; Chopped, OR
4 t Dried Cilantro; Crushed

———————————GARNISHES———————————
1 x Cilantro
1 x Sour Cream

Peel and pit the avocados, then coarsely mash them in a bowl with a fork.
Mix in the lime juice, blending well. Add the other ingredients one at a
time, blending well after each addition, in the order given. Garnish with
sour cream and sprinkle a little cilantro on top. May be served at room
temperature or chilled.
Makes about 5 1/4 cups of dip.
SUGGESTED DIPPERS: Warm Tortilla Chips, Baby Corn, Black Olives, Jicama,
Mushrooms

—–