Title: Crunchy Granola
Categories: Snacks, Diabetic
Yield: 16 servings

3 1/2 c Old-fashioned oats 1/4 c Sunflower or millet seeds
1/2 c Wheat germ 1/4 c Honey
1/2 c Coconut 1/4 c Oil
1/4 c Sesame seeds 1 tb Vanilla
1/4 c Almonds 1/2 c Raisins, reserve

NOTE: Approx 3/4 tsp of honey (12 calories) per serving.

Mix all together with electric mixer, spread evenly on 2 baking
sheets with edges, and bake in 250 F oven until golden brown (45 to
60 minutes).

Turn and stir after 30 minutes. Remove from oven, add raisins. Cool
and store in plastic bag. This is very good with milk for breakfast.
Makes 5 1/2 cups.

1/3 cup – 188 calories, 1 1/2 starch, 1 1/2 fat exchange 24 grams
carbohydrate, 5 grams protein, 8.9 grams fat, 3.7 grams fiber 9.2 mg
sodium, 176.3 mg potassium, 0 cholesterol

Source: Am. Diabetes Assoc. Family Cookbook Vol II, 1987 Shared but
not tested by Elizabeth Rodier, Nov 93

Try granola in place of nuts for crunch in a plain cookie recipe.

MMMMM

PARSNIP CAKES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Parsnips
2 tb Flour
1 pn Mace
2 tb Melted butter
Salt and pepper
Large egg
8 tb Breadcrumbs (heaping)
Oil for frying

Peel and slice the parsnips, then boil in salted water
until tender. Drain and mash them well. Add flour,
mace, melted butter, salt and pepper, then form into
small flat, round cakes. Dip into the beaten egg,
then into the breadcrumbs, and fry in hot oil until
brown on both sides.

– – – – – – – – – – – – – – – – – –

Stuffed Soft-Shell Crawfish

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Fish
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

24 Crawfish,soft-shell,fresh

2 tb Butter or margarine

Butteermilk

Flour

Oil for frying

Hollandaise sauce

– – – – – – – – – – – – – – – – – –

Babka with Various Fillings

Recipe By : Ultimate Bread Machine Cookbook/ Tom Lacalamita p. 156
Serving Size : 12 Preparation Time :0:00
Categories : All About Breads- Machine

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup milk
2 tablespoons milk — additional
2 large eggs
1/2 teaspoon vanilla extract
3 1/2 cups flour — (all purpose)
1/2 teaspoon salt
2 tablespoons sugar
2 tablespoons unsalted butter — or margarine
2 1/2 teaspoons yeast

(PICK A FILLING:)

CINNAMON SUGAR BABKA FILLING:
2 tablespoons unsalted butter — softened
1/4 cup sugar
1 teaspoon cinnamon

CHOCOLATE BABKA FILLING:
1/4 cup cocoa
1/2 cup sugar
1/4 cup melted unsalted butter
1/3 cup coarsely chopped pecans

CHEESE BABKA FILLING:
8 ounces farmer’s cheese
2 tablespoons sugar
1 tablespoon flour
1 large egg yolk
2 teaspoons grated orange zest
1/4 cup dark raisins

CRUMB TOPPING:
1 tablespoon unsalted butter — softened
2 tablespoons sugar
2 tablespoons flour
2 pinches cinnamon

EGG WASH:
1 large egg white — beaten with:
1 teaspoon water

All ingredients must be at room temperature.

Add ingredients except for filling, crumb topping, and egg wash in the order
specified in your machine’s manual.

Use DOUGH setting.

At the end of the program, press CLEAR/ STOP. To punch dough down,
press START and let knead for 60 seconds. Press CLEAR/ STOP again.
Remove dough and let rest 5 minutes before hand-shaping.

HAND- SHAPING TECHNIQUE:
While the dough is rising, prepare your filling of choice by blending
ingredients
together with a fork til crumbly. To make crumb topping, blend all ingredients
with a fork til crumbly. Chill both til ready to use.

Lightly grease a 4 -1/2 x 8 -1/2- inch loaf pan. On a lightly floured surface,
roll the dough into a 10 x 20-inch rectangle. Cover with filling up to 1 -inch
from edges.
Roll up lengthwise, jelly roll fashion. Pinch seam and ends together securely
together
so that they do not open during baking.

Carefully place babka in prepared pan. Fold ends under and shape into an “ S ”
so that it fits into the pan. Cover with a clean kitchen cloth and let rise til
doubled in size.

OVEN: 350

Form a crease in the top of the risen babka with the side of your hand.
Brush with egg wash and cover with crumb topping.

Bake approximately 30 to 35 minutes, or til golden brown.
(If babka begins to brown too quickly, cover top with foil..

Remove from pan and cool on a wire rack.

VARIATIONS:

CHOCOLATE FILLING:
Blend together cocoa and sugar. Brush surface of babka with melted butter.
Sprinkle with cocoa-sugar mixture and pecans.

CHEESE FILLING:
Blend all ingredients together except the raisins.
After spreading the cheese filling on the babka, sprinkle with raisins.

– – – – – – – – – – – – – – – – – –

NOTES : This sounds outrageous!…

Polenta Pie (From My Garden)

Recipe By : From My Garden
Serving Size : 1 Preparation Time :0:00
Categories : From My Garden Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Pie Shell:
1 cup cornmeal or Polenta
4 cups boiling water or vegetable stock
2 cups corn kernels
3 tablespoons chopped rosemary
1/2 cup grated Parmesan
Filling:
3 zucchini — sliced lengthwise
3 yellow squash — sliced lengthwise
3 roasted peppers — different colors,
sliced
1 eggplant sliced
1/4 cup chopped basil

In a double boiler, whisk Polenta into boiling water, stirring often to
prevent lumping. Cover and steam for 30 minutes on low heat, until
cornmeal is softened. Stir in corn, rosemary and cheese. Spread mixture
into an 8-inch greased springform pan, pressing the mixture with a spoon
to move the mixture up the sides of the pan forming an empty shell.
Allow the shell to cool and harden.
Grill all vegetables. Season with salt and pepper. Layer the vegetables
and chopped basil in pie shell in a decorative pattern. Chill and unmold
. Serve at room temperature.

– – – – – – – – – – – – – – – – – –

HIDEG CSERESNYELEVES (SPICED CHERRY SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Sweet red cherries
1/2 Lemon rind
6 Whole cloves
1 3-inch stick cinnamon
1/3 c Granulated sugar
1/2 ts Salt
3 tb Quick-cooking tapioca
1 c Red wine
4 Lemon slices
Commercial sour cream
3 c Water

1). Day before or early in day: Wash cherries;
remove stems. With vegetable peeler, remove rind from
lemon in strips; stick cloves into rind.

2). In saucepan, combine cherries, lemon rind with
cloves, cinnamon, sugar, salt, water. Simmer,
uncovered, 15 minutes.

3). Gradually stir in tapioca; bring to a boil; then
remove from heat; stir in wine, allow to cool. Remove
and discard lemon rind, cloves, and cinnamon; then
refrigerate until serving time.

4). To serve, ladle ice-cold soup into individual
soup bowls or plates; top each serving with lemon
slice and a spoonful of sour cream (or, if preffered,
stir in cream).

SOURCE: Good Housekeeping Around The World Cookbook
Consolidated Book Publishers Chicago 1, Illinois 1958

Posted in COOKING by: Bob Emert 9/1/93

– – – – – – – – – – – – – – – – – –

Beef Barley Stew

Recipe By : Betty Crocker – Healthy Eating (#113)
Serving Size : 6 Preparation Time :1:20
Categories : Casseroles Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb extra lean ground beef
1 c onion
2/3 c barley — uncooked
2 c beef broth
2 tsp oregano — fresh
1/4 tsp salt
1/4 tsp black pepper
1 16 oz whole tomatoes
8 oz waterchestnuts, sliced
1 c carrot — sliced
1 c green pepper — chopped

Preheat oven to 350F.
Cook beef and onion.
Mix with remaining ingredients and place in 3 quart casserole dish.
Cover and bake for 1 hour or until barley is tender.

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– – – – – – – – – – – – – – – – – –

HONEY-ORANGE PECAN SOURDOUGH ROLLS

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Starter
1 pk Yeast
1/4 c Warm water
1/2 c Milk
1/4 c Butter — melted
1/4 c Honey
1/2 ts Salt
3 1/4 c Flour — approx.
—–FILLING—–
1/2 c Butter
1/2 c Brown sugar
1 tb Orange peel — grated
1/4 c Honey
1/2 c Flour
1/2 c Pecans
1 t Orange extract

Soften yeast in water; stir in milk, batter, butter,
honey, and salt. Gradually mix in 3 c of the flour;
dough will be sticky. Turn dough into a greased bowl,
turn over to grease top; cover, and let rise in a warm
place until double in bulk, about 1 1/2 hours.

Turn dough out onto a lightly floured board and knead
until smooth, about 5 min.; add flour if necessary to
prevent dough from sticking. Roll dough out into a
12×15 inch rectangle; spread orange-nut filling
evenly over dough. Starting with the long side, roll
up jelly-roll fashion. Cut across roll into 15 slices
about 1 inch each and arrange, cut-side-up in a well
greased 9 by 13 inch baking pan. Cover and let rise
until almost double, about 45 minutes.

Bake in a 350^ oven for 35 minutes or until browned on
top. Transfer rolls to a serving board; quickly scrape
out any syrup in pan and spread it over rolls. Serve
them warm or reheated in a 350^ oven, lightly covered
with foil, for about 20 minutes. Makes 15 rolls.

Source: Sourdough Jack’s Cookery by “Sourdough” Jack
Mabee.

Note: I would like to try this with cinnamon instead
of the orange flavoring.

– – – – – – – – – – – – – – – – – –

From Eat More Weigh Less

Polenta with Sun-Dried Tomatoes and Black Beans
Tracy Pikhart Ritter
Serves 6

4 c water of veggie stock
1 cup polenta or finely ground cornmeal
1 tablespoon ground cumin
1 teaspoon freshly ground black pepper
(1 teaspoon salt-optional)
1 teaspoon ground basil or oregano (I stayed with basil)
3 Tablespoons chopped scallions

(Directions will follow, however, I made this ahead of time and put it
into a glass pie pan, refrigerate, and then just before serving, I cut
into pie wedges and heat/browned in non-stick pan with a little veg
spray, or you can broil to heat and brown. This saves time and makes
it easy to have leftovers, which I love!)

Sun-Dried Tomato Pesto

1/2 cup softened sun-dried tomatoes
2 garlic cloves minced
1/4 cup balsamic vinegar
1/2 cup chopped fresh basil
1/4 c chopped fresh Italian Parsley
1 teaspoon capers
1 teaspoon balsamic vinegar (they never explain what to do with this,
so I left it out, maybe it’s a typo?)
1 large fresh tomato, seeded

Black Beans

2 cups cooked black beans (I used one can drained)
4 garlic cloves, minced
1 jalapeno pepper, seeded and minced (those who don’t love heat like
I do may want to leave this out or substitute a little cayenne
to taste)
1/2 red onion, minced
1 tablespoon black pepper (I used 1 teaspoon!)
1 teaspoon ground cumin
1/2 cup dry sherry

Bring the water or stock to a boil; slowly add the polenta, stirring
constantly to avoid lumps. Add the cumin and pepper. Reduce to a
simmer and cook, stirring often, for 20 minutes, until the polenta is
thick and begins to pull away from the sides of the pot. Add the basil
and scallions. Set aside. (At this point I put it in a glass pan and
refrigerate.)

Add all the ingredients for the Sun-Dried Tomato Pesto to the blender
and process at high speed until well blended and smooth. Pour into a
bowl and set aside. (Can be made ahead and refrigerated.)

In a large saucepan or skillet, cook the garlic, jalapeno, onion,
pepper and cumin in the sherry for 3 minutes until soft. Add the
cooked black beans and continue to heat until hot. Add vegetable stock
if moister beans are desired. (Can be made ahead and refrigerated.)

Serve the polenta with the black beans spooned over, Garnish with the
tomato pesto.

(Makes great leftovers!)

Serving size = 1 1/2 cups
265 calories
1.9 grams fat
0 milligrams cholesterol
33.4 milligrams sodium

Mild Fish Chowder

Recipe By : Eater’s Choice/tpogue@idsonline.com
Serving Size : 7 Preparation Time :0:00
Categories : soup

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans nonfat chicken broth
2 cans water
3 cups potato — cubed
2 tablespoons rice — long grain
1/2 cup carrot — sliced
1 teaspoon dillweed
1 tablespoon margarine
1 cup leek — sliced
2 green onion — sliced
1 tablespoon flour
1 cup corn — frozen
1/3 pound fish filet (mild) — such as turbot
1/2 can tuna in water

In a large pot, combine chicken broth, water, potatoes, rice, carrots, and dill
weed.
In a skillet, melt margarine. Saute leeks and green onions until soft. Mix in f
lour until smooth and remove from heat.
Add leek-flour mixture to soup. Simmer soup until potatoes are fully cooked (ab
out 20 minutes.) Stir in corn, fish, tuna, and tuna liquid. Cook 5 minutes more
or until fish is fully cooked.

– – – – – – – – – – – – – – – – – –

Per serving (excluding unknown items): 155 Calories; 3g Fat (14% calories from
fat); 8g Protein; 27g Carbohydrate; 3mg Cholesterol; 183mg Sodium

NOTES : Our favorite fish chowder but I don’t put in the tuna.

_____