1/2 cup sugar
2 large eggs
3 large egg whites
1 14 oz can lowfat sweetened condensed milk (might try no-fat)
1 1/2 cups skim milk
1 tbl vanilla extract
Preheat oven to 325 degrees F. In a small heavy saucepan, combine sugar
with 1/4 cup water. Bring to a simmer over low heat, stirring
occasionally. Increase the heat to medium-high and cook, without

HOWTOWDIE (SCOTTISH ROAST CHICKEN)

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Broiler, frying chicken
6 ea Medium onions
1/4 c Margarine or butter, melted
1 x ——–oat stuffing——–
1 ea Large onion finely chopped
1/4 c Margarine
1 c Regular rolled oat
1 t Salt
1/2 ts Ground coriander
1/2 ts Pepper
1/8 ts Grated nutmeg

Fill wishbone area of chicken with stuffing. Fasten
neck skin to back with skewer. Fold wings across back
with tips touching. Fill body cavity lightly. (Do
not overstuff) The stuffing will expand while
cooking. Place chicken, breast side up, in shallow
roasting pan. Cut onions in half and arrange around
the chicken. Brush chicken and onions with margarine.
Roast uncovered in 375 F oven, brushing chicken and
onions several times with remaining margarine until
chicken and onions are done, about 1 1/2 hours. OAT
STUFFING Cook and stir onion in margarine in 10 inch
skillet over medium heat unitl light brown. Stir in
remaining ingredients. Cook and stir until oats are
golden brown and crip, about 3 to 4 minutes.

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ROOT VEGETABLE DAHL

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Indian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Oil
1 ea Onion, chopped
2 ea Garlic cloves, chopped
1 ea Carrot, thinly sliced
1 sm Parsnip, diced
4 oz Turnip, diced
1 ea 1″ piece ginger, grated
1 pn Chili powder
1 tb Coriander
1/2 ts Turmeric
2 ts Cumin, ground
8 oz Red lentils
1 1/2 pt Stock
2 tb Cilantro, chopped
Salt pepper

Heat oil in a large pot saute the onion, garlic
carrot for 5 minutes. Add the parsnip, turnip, ginger
the other spices. Cook for 2 minutes, stirring.

Stir in the lentils, followed by the stock. Season,
bring to a boil, simmer for 20 minutes, stirring
occasionally. The dahl should be sfot but not watery.
Check the seasoning. Garnish with cilantro.

“BBC Vegetarian” January, 1996

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Pat’s Special Diet Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats Soups
Low Cal Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds Ground meat
1 Red onion — chopped
2 Bell peppers — chopped
1 can Tomato juice (46oz)
2 cans French cut green beans
3/4 can Chili powder — (3.5oz jar)
1 teaspoon Cumin
Garlic powder — to taste
Salt and pepper — to taste
2 packages Artifical sweetener

Brown meat and drain fat. Combine meat with other ingredients into large pot
and cook to chili consistency.
Serves 6.

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Rhubarb Butter Crunch

Recipe By : Mom
Serving Size : 12 Preparation Time :1:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c rhubarb — diced
1 c sugar — heaping
4 tbsps flour
1 c brown sugar
3/4 c rolled oats
1 1/2 c flour
1/2 c butter
1/2 c shortening — or butter

Combine rhubarb, sugar, and 3 T. flour and place in greased 8×12 baking dish.
Combine brown sugar, oats, and 1 1/2 c. flour, cut in butter and shortening,
and sprinkle over rhubarb. Bake at 375 for 35-40 min.

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Per serving: 345 Calories; 17g Fat (43% calories from fat); 3g Protein; 54g
Carbohydrate; 20mg Cholesterol; 84mg Sodium

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.

—–

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.

—–

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”

—–

Title: Meat Cakes
Categories: Diabetic, Meats, Main dish, Fruits, Breads/bm
Yield: 18 meat loave

1 1/2 lb Lean ground beef 2 ts Worcestershire sauce
1/2 lb Bulk Italian sausage 1/2 ts Dried sage
1/2 c Minced onion 1 c Unsweetened applesauce
1 ts Italian seasoning 1/2 c Whole wheat bread crumbs
1 ts Salt 1/2 c Unprocessed bran

Preheat oven to 350 degrees F.
Mix all ingredients together well.
Place 1/3 cup (2 oz.) mixture in each of 16 muffin cups.
Bake at 350F. until done, about 1 hour. Remove from muffin tins.
Serve hot or cold. Note: Nice for a picnic.
Yield: 16 meat cakes Nutrient analysis of
1 meat cake: 1/2 starch/bread exchange; 2 lean meat exchanges;
150 Calories; 12 g protein; 8 g fat; 8 g carbohydrate; 360 mg sodium;
41 mg cholesterol.

Source: The Complete Diabetic Cookbook by PJ Palumbo,MD and Joyce Daly
Margie, MS

Posted by Dar Rains Reposted by John Davis

MMMMM

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.

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