Title: Chicken, Sweet and Sour
Categories: Crockpot, Chicken
Yield: 45 servings

1 Carrot; chunks
1 Green pepper; cube
1 md Onion; quarter
2 tb Quick-cooking tapioca
4 Chicken breasts; bone,
1 8 oz cn pineapple
1/3 c Dark brown sugar; pack frim
1/3 c Red wine vinegar
1 tb Soy sauce
1 ts Instant ground chicken
-bouillon
1/2 ts Garlic powder
2 tb Fresh ginger; mince
1 ts Dried cilantro
Rice; hot cooked

CROCKPOT-Put vegetables in bottom of crockpot. Sprinkle
tapioca over vegetables. Place chicken atop vegs. Combine
all other ingreds. except rice in a small bowl. Pour over
chicken. Cover crockpot and turn to low and cook for 8-10
hours. Before serving make rice. Serve over rice.
Leftovers can be reheated in microwave.
OVEN-Put vegetables in bottom of a greased pan. Sprinkle
vegs. with tapioca. Add chicken to pan. Combine all other
ingreds. except rice in a small bowl. Pour over chicken.
Cover pan tightly with foil. Bake in 300~ oven for 2 hours.
Serve over rice. Leftovers can be reheated in microwave.

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Title: CHICKEN WITH GINGER SAUCE
Categories: Chinese, Chicken
Yield: 4 servings

1/2 c Fresh lime juice
Hot pepper sauce
2 Whole chicken breasts,
-skinned, boned, halved
6 tb Peanut oil
1 1/2 ts Fresh ginger, coarsely
-chopped
2 ts Honey (clover or orange
-blossom)
1 ts Szechwan peppercorns
1 1/2 tb Rice vinegar
1 1/2 tb Red wine vinegar
1 tb Water
2 ts Low-sodium soy sauce
1 ts Dried basil, crumbled
1 Clove garlic, minced
2 tb Oriental sesame oil
1 tb Unrefined sesame oil
3 oz Fresh oyster mushrooms,
-thinly sliced
3 md Green onions, cut julienne
1/2 lg Red bell pepper, cut
-julienne
1 ts Potato starch dissolved in 1
-Tb cold water
Kale leaves
Lime halves

Blend lime juice and several drops hot pepper sauce in
large bowl. Add chicken. Marinate for at least 4
hours at room temperature, turning frequently. With
blender running, add peanut oil, ginger, honey, and
peppercorns; mix until smooth. Add vinegar, water,
soy sauce, basil, and garlic; blend until smooth.
With machine still running, add oriental sesame oil
and blend until sauce is smooth. Drain chicken and
pat dry; cut into 1/2-inch pieces. Heat unrefined
sesame oil in large heavy skillet over medium-high
heat. Add chicken and stir-fry for 1 minute. Reduce
heat to low, cover and cook until chicken is almost
tender, 1 to 2 minutes. Add sauce, mushrooms, green
onions, bell pepper, and potato starch; stir until
thickened and heated through, about 2 minutes. Spoon
onto warmed plates and garnish with kale leaves and
lime halves. Serve with steamed broccoli.

Bon Appetit LIGHT AND EASY SPECIAL

Posted by Fred Peters.

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Title: Chewy Spice Cookies
Categories: Cookies
Yield: 6 servings

Mmmm—————-
———–cookies—–
————————–
1 c Sugar
1 c Molasses
1/4 c Applesauce
1/4 c Skim milk
2 tb Vegetable oil
1 ts Rum flavoring
3 1/2 c All-purpose flour
1 1/2 ts Ground ginger
1 ts Baking soda
1/2 ts Ground cloves
1/2 ts Ground nutmeg
1/4 ts Ground allspice
1/8 ts Salt
Vegetable cooking spray
Mmmmm—————
————-icing—– — €
—————————
4 c Sifted confectioners sugar
4 tb Skim milk
1 ts Skim milk
2 tb Lemon juice
2 tb Grated lemon zest

Preheat oven to 375 degrees. For cookies, beat sugar, molasses,
applesauce, milk, oil and rum flavoring in a large bowl until
will-blended. In a medium bowl, combine flour, ginger, baking soda,
cloves, nutmeg, allspice, and salt. Add dry ingredients, on third at
a time, to sugar mixture; stir until a soft dough forms. Spray hands
with cooking spray. Shape teaspoonsful of dough into balls and
flatten slightly with fingers. place 2 inches apart on a baking
sheet lightly sprayed with cooking spray. Bake 6 to 8 minutes or
until bottoms are lightly browned. Transfer cookies to a wire rack
with waxed paper underneath to cool.

For icing, combine all ingredients in a medium bowl; stir until
smooth. ice cookies. Allow icing to harden. Store in an airtight
container.

1 serving (1 cookie): 70 calories, 0.5 gram fat, 0.7 gram protein, 16
grams carbohydrate.

Source: “The Cookie Jar”

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WHOLE WHEAT PEANUT SESAME – PAN-1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Whole wheat flour
1 tb Dry milk
1 t Salt
1 tb Butter
1/4 c Peanut butter (2 oz)
2 tb Sesame seeds
1 c Water
1 t Dry yeast

Timer OR Bake (Rapid) mode may be used. Place all ingredients (except
liquids and yeast) inside the bread pan. Add liquid ingredients. Close
cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT
BAKE MODE. Press start. 5:00 will show.

– – – – – – – – – – – – – – – – – –

Date: Fri, 21 May 93 15:39:56 EDT
From: jdg@ulysses.att.com

Blueberry-Couscous Cake

6 cups apple juice
1 T vanilla
3 cups couscous
1 pint blueberries

– Pick over bb’s, wash and set on
paper towels to dry

– Combine apple juice, vanilla, and
couscous in a large saucepan and
bring to a boil.

– Cook, stirring constantly until
thickened all juice absorbed.
Remove from heat.

– Gently fold the bb’s into hot mix.

– Rinse but don’t dry a 9×14 (inch) cake
pan pour the mix into it.

– Chill until set, about 2 hours.

– Cut into squares, and devour WITHOUT
GUILT.

Variations:

Use strawberries in place of blueberries,
top with unsweetened fruit jam thinned with
a little water, arrange fruit slices on top
for decoration.

Source:

Vegetarian Gourmet, Summer 1992

BOSTON CREAM PIE DGSV43A

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts Pies
Chocolate

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 9″ pie crusts
14 ounces Eagle sweetened conden. milk
1/3 cup Cold water
1 Instant vanilla pudding mix*
1/2 pint Whipping cream — whipped
Confectioner’ sugar
1/4 cup Chocolate chips (semi-swt)
1 teaspoon Shortening

Heat oven to 425 degrees. For bottom crust: Divide dough in half and follow
directions on crust recipe for baked pie shell. For top crust: Roll remaining
half of dough into 13 " circle. Place 8″ round cake pan on dough. Draw around
pan with tip of knife.Remove pan. Cut dough circle into 8 wedges. Place on
ungreased baking sheet. (Use leftover pastry for tart shells.) Bake at 425
degrees fro 8 to 10 minutes.Cool. For filling: Combine sweetened condensed milk
and water in large bowl. Add pudding mix* (4 serving size) Beat well at medium
speed of electric mixer.Chill 5 minutes. Fold in whipped cream. Spoon into
cooled, baked pie shell. Top with pastry wedges. Press lightly against filling.
Dust lightly with confectioners’ sugar. For glaze: Melt chocolate chips and
shortening in small saucepan on low heat (or use MW). Stir to blend. Drizzle
over crust wedges.Refrigerate one hour or until firm. A Crisco American Pie
reformated for you by Judy Lausch DGSV43A

– – – – – – – – – – – – – – – – – –

Title: KAY’S FAVORITE MEAT LOAF
Categories: Diabetic, Meats, Main dish
Yield: 6 servings

1 Beef bouillion;
1/2 c Boiling water
2 sl Bread; crumbled fine
1 1/2 lb 85% lean ground beef;
2 md Eggs; beaten slightly
1/2 c Onion; chopped finely
1/4 c Celery; chopped finely
2 ts Worcestershire sauce;
1 tb Catup

Preheat oven to 350 f degree. Line a shallow 8-inch
baking pan with foil. Dissolve beef bouillion cube in
boiling water in a large bowl. Add all other
ingrediets except the catsup and blend well with a
fork. Turn onto foil in pan and, with hands, shape
quickly into a 6 by 4 1/2 inch by 2 inch loaf. With
the dull edge of a knife make a crisscross pattern
across the top, spread with catup across the top.
Cover loaf with a tent of foil that does not touch the
top. Bake 45 minutes. Remove foil; bake, uncovered,
another 45 minutes. Remove from oven and cool in pan
for 2-3 minutes before serving. Using this molded
metheod instead of loaf pan allows the fat to drain
from the loaf, whereas a loaf pan retains fat.

Nutritive values per serving ( large slice 4 1/2 by 2
by 1 inch, 1/6 of loaf):

Food Exchange per serving: 2 MEDIUM-FAT MEAT
EXCHANGES + 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE

CHO: 5g; PRO: 19g; FAT: 10g; CAL: 267;

Lou-sodium diets: Substitute a low-sodium cube.
=======================================================
============== === Nurititive values per serving: (1
medium slice 4 4/2 by 2 by 3/4, 1/8 of loaf):

Food Exchanges per serving: 2 MEDIUM-FAT MEAT
EXCHANGES + 1 VEGETABLE EXCHANGE

CHO: 5g; PRO: 19g; FAT: 10g; CAL: 189;
Low-sodium a low-sodium bouillion cube.
=======================================================
============== ===

Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess,R.D.,M.S. and Katharine Middleton

Brought to you and yours via Nancy O’Brion and her
Meal Master

—–

Title: German Chocolate Cookies
Categories: Cookies
Yield: 6 servings

1 pk German chocolate cake mix; w
1 Vanilla yogurt
1 Egg
1 cn Coconut-pecan frosting

Recipe by: Sue Klapper Preparation Time: 0:15 Preheat oven to 350. In a
large bowl, combine cake mix, yogurt, and egg; beat until smooth. Drop
teaspoonfuls of dough 2 inches apart onto a greased baking sheet. Bake 10
to 12 minutes or until bottoms are lightly browned. Transfer cookies to a
wire rack; ice warm cookies. Store in a single layer in an airtight
container.

Source: Leisure Arts – Quick and Tasty Christmas Gifts.

—–

Title: CASHEW CHICKEN #1
Categories: Chinese, Chicken
Yield: 4 servings

3 x Chicken breasts *
1/2 lb Chinese pea pods
1/2 lb Mushrooms
4 x Green onions
2 c Bamboo shoots, drained
1 c Chicken broth **
1/4 c Soy sauce
2 tb Corn starch
1/2 ts Sugar
1/2 ts Salt
4 tb Salad oil
1 pk Cashew nuts (about 4-oz)

* Boned and skinned ** Or bouillon cube dissolved in
water

Slice breasts horizontally into very thin slices and
cut into inch squares. Place on tray. Prepare
vegetables, removing ends and strings from pea pods,
slicing mushrooms, green part of onions, and the
bamboo shoots. Add to tray. Mix soy sauce, cornstarch,
sugar, and salt. Heat 1 tb of oil in skillet over
moderate heat, add all the nuts, and cook 1 minutes
shaking the pan, toasting the nuts lightly. Remove and
reserve. Pour remaining oil in pan, fry chicken
quickly, turning often until it looks opaque. Lower
heat to low. Add pea pods, mushrooms, and broth. Cover
and cook slowly for 2 minutes. Remove cover, add soy
sauce mixture, bamboo shoots, and cook until
thickened, stirring constantly. Simmer uncovered a bit
more and add green onions and nuts and serve
immediately.

—–

Title: West Indies Pepper Pot Soup
Categories: Soups/stews, Beef, Pork/ham
Yield: 8 servings

1/4 lb Salt Pork 2 x Scallions, with some tops *
1 1/2 lb Short Rib of Beef, 3″ pieces 2 tb Salad oil
1 1/2 lb Stew Beef, cut into 2″ cubes 1 x Lg Green Pepper, cleaned
**
12 c Water 10 oz Fresh Spinach, washed,
trimm
1/2 ts Dried Thyme 10 oz Fresh Kale, washed
trimmed
1 1/2 ts Salt 1 cn Okra , drained (15 1/2 oz.)
1/4 ts Pepper 4 x Med Sweet Potatoes, ***
1 x Lg Onion, peeled diced 1 x Lg Tomato, peeled cubed
2 x Cloves Garlic, crushed

* cleaned and sliced
** and chopped
*** peeled and cubed
Put salt pork and short rib pieces in a large kettle; brown ribs on all
sides. Add stew beef and brown on all sides.
Pour in water and slowly bring just to a boil. Skim. Add thyme, salt, and
pepper. Lower heat and simmer, covered, 1 hour, occassionally removing any
scum that rises to the top.
While meat is simmering, saute onion, garlic, and scallions in heated oil
in a skillet until tender. Add green pepper and saute 1 minute. Remove
from heat and set aside.
After meat has cooked 1 hour, add sauteed vegetables and other
ingredients to the kettle. Continue to cook slowly, covered, about 30
minutes, until vegetables and meat are cooked. Remove from heat and cool
slightly. Take out short ribs and cut off and discard any fat. Cube meat
and return to kettle. Reheat, if necessary.
Serves 8.

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