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.

—–

Cincinnati Chili

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chili Ground Beef

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons Peanut oil
1 Tablespoon Ground pork, lean
1 Pound Ground beef, lean
4 Onion — chopped
6 Garlic clove — chopped fine
1 Tablespoon Cumin seeds, whole
4 Tablespoons Chili powder, hot
3 Bay leaf — whole
2 Teaspoons Cinnamon
2 Teaspoons Allspice
2 Teaspoons Tabasco
4 Tablespoons Cocoa powder
2 Tablespoons Worcestershire sauce
4 Tablespoons White vinegar
1 Can Pureed tomatoes, 28-ounces
1 Tablespoon Oregano
Salt

Heat a 12-quart heavy stockpot and add the oil. Saute the pork, beef,
onions, garlic, cumin seeds, chili powder and bay leaves until the
meat is barely browned and the onions clear. Drain the fat and
discard. Add the remaining ingredients and bring to a simmer. Cook,
covered, for 1 1/2 hours. You may need to add water to the dish as it
cooks. The additional condiments that you may want are cooked
spaghetti, grated Cheddar cheese and chopped onions.

– – – – – – – – – – – – – – – – – –

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.

—–

Date: Wed, 04 Jan 95 17:21:38 GMT
From: williams@vmark.co.uk (Pete Williams)

Fruit Pudding
————-

This unusual dessert provides a good excuse to bring out the
stove-to-table ware. It came from the back of a packet of prunes, many
years ago, and has been adapted for fatfree cooking.

Ingredients:

Filling:

1 large cooking apple (would work fine with a dessert apple)
1 250-gram packet of ready-to-eat prunes
4 Tbsp sugar
1 cup water
1 tsp lemon juice

Topping:

3/4 cup flour
2 tsp baking powder
pinch salt
1/3 cup skimmed milk, or substitute
2 Tbsp apple sauce
1 Tbsp sugar

Method:

Take a a pan that can go from stove to table; I have an 8-inch diameter
enamelled steel casserole that works well.

Peel, core, and slice the apple. Place it in the pan with the prunes,
sugar, water, and lemon juice. Bring it to a boil.

While it is heating, sift the flour with baking powder and salt, then stir
in the milk and apple sauce. Drop the mixture by teaspoonfuls onto the hot
fruit, then sprinkle with the remaining tablespoonful of sugar.

Cover the pan and simmer for 15 mins. Serve hot.

Aunt Helen’s “Killer” Cobbler

Recipe By : Reader Contest Winner, Sacramento Bee 7/9/97
Serving Size : 6 Preparation Time :0:20
Categories : Dessert Fruit

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—Topping—
1 cup all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons baking powder
1/2 cup milk
1/4 cup butter — softened
—Filling—
1/4 cup firmly packed brown sugar
1 tablespoon cornstarch
1/2 cup cold water
3 cups fresh peaches, peeled, — sliced in quarters
1 cup fresh blueberries
1 tablespoon butter
1 tablespoon freshly squeezed lemon juice
2 tablespoons white sugar
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
lots of vanilla ice cream

Make topping first: Mix flour, 1/2 cup white sugar and baking powder. Add
milk and 1/4 cup butter. Stir until all lumps are gone. Set aside.

Next, in a medium saucepan, stir together brown sugar and cornstarch; add
water. Add peaches and blueberries. Cook and stir gently over medium heat
until bubbly. Add lemon juice and 1 tablespoon butter and stir until butter
melts. Pour in an ungreased baking dish and spoon mounds of topping over the
hot filling. Sprinkle with mixture of remaining white sugar, nutmeg and
cinnamon. To avoid spillover in the oven, place baking dish on top of a
cookie sheet. Bake cobbler in a 350°F oven for 35 minutes or until a
toothpick inserted in the crust comes out clean. Serve warm with ice cream,
or if you are feeling frisky, whipped cream. If blueberries are not
available, you can add one additional cup of peaches to the recipe.

– – – – – – – – – – – – – – – – – –

NOTES : According to the author, Marilyn Schiveley, of Folsom, it’s a “killer”
because it’s so good. “It’s to die for,” she said. “My aunt and uncle had a
peach ranch in Colorado back in the 1950’s, and this is a tried and true,
never-fail recipe that gets rave reviews every time.”

Title: Angel Food Ice Cream Cake
Categories: Diabetic, Desserts, Cakes, Kids, Fruits
Yield: 15 Yummy Servings

1 Angel food cake (8 inches)
1/2 Gl Vanilla ice cream (sugar free),
-slightly softened
2 qt Fresh strawberries
Sugar substitute to taste

Cut the cake in half; tear one half into small pieces and set aside.
Cut the other half into 12-14 thin slices; arrange in the bottom of a
wax paper lined 13″ x 9″ x 2″ baking pan, overlapping as needed.
Spread softened ice cream over cake, pressing down to smooth. Gently
press the small cake pieces into the ice cream. Cover and freeze.
Just before serving, slice strawberries and sweeten to taste. Cut
dessert into squares and top with strawberries. Serves 15.

Diabetic Exchanges: One serving (prepared with sugar free ice cream
and sugar substitute) equals 1 1/2 starch, 1 fat, 1/2 fruit; also, 183
calories, 131 mg sodium, 15 mg cholesterol, 34 gm carbohydrate, 6 gm
protein, 4 gm fat.

SOURCE:*Country Magazine, June/July 1994 POSTED BY: Jim Bodle 5/94

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