Title: STEAMED OYSTERS
Categories: Appetizers, Diabetic, Microwave, Fish
Yield: 4 servings

12 Oysters in Shells
1 tb Low-Calorie Margarine
1/2 ts Lemon Juice, fresh
ds Tabasco Sauce

Scrub and rinse the oysters under cold running water.
Place the oysters around the edge of a large microwave
plate (two may go in the middle if necessary).

With the microwave on HIGH, cook for 5 to 7 minutes or
until the shells open; turn the plate every 3 minutes
for even cooking.

Remove the oysters from their shells with a shucking
knife. Place them on heated dish and keep them warm.

Meanwhile, combine the margarine, lemon juice and
Tabasco sauce in a small microwave dish.

Cook on HIGH 20 to 25 seconds or until the margarine
is melted. Serve with the oysters.

One Serving: Calories: 45 Carbohydrates: negligible

Exchange: 1/2 medium-fat meat Source: Diabetic
Microwave Cookbook, by Mary Jane Finsand
Sterling Publishing (1989), ISBN 0-8069-6957-1,
ISBN 0-8069-6960-1 (pbk.)

Shared by: Norman R. Brown

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Title: Bonbon Cookies
Categories: Cookies, Alcohol
Yield: 1 servings

3 1/2 c Vanilla wafers
2 tb Cocoa
1/2 c Powdered sugar
1/4 c Light corn syrup
1/3 c Southern comfort
1 c Walnuts; chopped
6 oz Chocolate chips
1 tb Shortening

Roll out vanilla wafers with rolling pin until fine and smooth
combine with remaining ingredients, except chocolate and shortening.
Roll into balls and dip in melted chocolate chips (melted over low
heat with shortening). Put in refrigerator overnight. Serve cold.

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Title: Turkey Bayou Burgers
Categories: Hamburgers
Yield: 4 servings

1 lb Ground turkey
2 Scallions (3″ of green left
-on), thinly sliced
1 Red bell pepper, cored,
-seeded and finely chopped
1 t Minced garlic
2 tb Chopped cilantro
3/4 t Dried thyme
1/2 t Ground cumin
1/2 t Paprika
Red pepper flakes, to taste
Salt, to taste
Black pepper, to taste
4 Toasted hamburger buns
1/4 c Regular or reduced-calorie
-mayonnaise-type dressing,
-for garnish (opt)
1 sm Ripe avacado, sliced, for
-garnish (opt)

It’s necessary to highly season turkey because the meat itself tastes
rather mild. Yet, once ground turkey is cooked up, it’s delicious. To
do a taste test on the mixture, make a little patty the size of a
silver dollar and pan-fry it in a nonstick skillet. This way you can
adjust your seasonings to taste. A mayonnaise-type dressing and
avacado make perfect toppings.

1. Prepare hot coals for grilling.

2. Place the ground turkey in a bowl and mix well with the scallions,
bell pepper, garlic, cilantro and spices. Season to taste with salt
and pepper. Gently form into 4 patties.

3. Grill patties over hot coals, 3″ from heat, for about 5-6 minutes
per side.

4. If desired, spread buns with mayonnaise-type dressing and top
burgers with avacado slices. Serve immediately.

Per serving (with avacado slices and reduced-calorie mayonnaise-type
dressing): 346 calories, 13 grams fat, 62 milligrams cholesterol.

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Title: Creamed Tomato Soup
Categories: Soups/stews
Yield: 8 servings

3 tb Butter (to saute with) 5 tb Tomato paste
2 tb Safflower oil 1/3 c Flour
2 Large onions, chopped 6 c Chicken broth
1/2 ts Thyme, crushed 1 1/2 ts Sugar
1 ts Basil 1 c Cream
1 ds Salt pepper 1 c Milk
10 Medium ripe tomatoes, 2 tb Butter
Coarsely chopped

Combine butter and oil in soup pot; add onions; saute over low heat,
sprinkling with thyme, basil, salt and pepper; stir occassionally. When
onions are tender, stir in tomatoes and tomato paste; simmer about 18
minutes. Blend flour with equal amount of chicken broth; add to tomato
mixture and mix well. Slowly add remaining chicken broth, stirring well.
Simmer covered, over low heat, for about 30 minutes. Stir occasionally to
prevent soup from sticking to bottom of pan. Put soup through blender in
small batches. Reheat puree and stir in sugar, cream and milk. Simmer a
few minutes; add remaining butter just before serving.

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Title: Red Centre Meatballs
Categories: Appetizers
Yield: 4 servings

1 Cl Garlic; crushed
1 ts Crushed dried red chiles, su
1 tb Fresh cilantro; chopped
1 ts Fresh ginger root; finely gr
1 tb Sun-dried tomatoes; finely m
Salt to taste
2 tb Fine dry breadcrumbs
1 lb Kangaroo meat or lean ground
Vegetable oil for frying

Recipe by: Sally Hammond Combine the garlic, chiles,
cilantro, ginger, tomatoes, salt and breadcrumb and
mix well. Pinch off egg-sized pieces of meat and
flatten them in the palm of your hand. Place a small
amount of chile mixture in the center and roll up
carefully to close. Continue until all the meat and
filling is use

Heat a large heavy frypan over moderately high heat
and fry the meatballs, turning constantly until
browned and cooked through. Serve with hot steame
rice or cooked noodles, or with a salad.

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Oatmeal Carmelitas

Recipe By : More Than Sandwiches
Serving Size : 24 Preparation Time :0:00
Categories : Cookies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces candy caramels, light
5 tablespoons light cream
1 cup all-purpose flour
1 cup oats — quick rolled
1/2 cup pecans — chopped
1/2 teaspoon baking soda
sugar
3/4 cup margarine — melted
1/4 teaspoon salt
1 package semisweet chocolate chips — 6 oz size

Melt caramels in cream in top of double boiler. Cool slightly. Set aside.
Heat oven to 350^. Lightly spoon flour into measuring cup; level off.
Combine flour with remaining ingredients except chocolate chips and pecans.
Press 1/2 of crumbs in bottom of ungreased 11×7-inch or 9 inch square pan.
Bake for 10 minutes. Remove from oven. Sprinkle with chocolate chips and
pecans. Spread carefully with caramel mixture. Bake for 15-20 minutes
longer until golden brown. Chill 1-2 hours. Cut into bars.
~Diana Rattray

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CREAMY BUTTERMILK WHEAT BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dg Whole wheat
Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Buttermilk
1/4 c Cream,Heavy
3 tb Apple Juice, Concentrate
1 1/2 Egg Beaters
1 1/2 tb Honey
1/3 ts Salt
1 1/2 tb Gluten
1/3 ts Baking Soda
3 1/3 c Whole-Wheat Flour
2 ts Yeast

D. German IV Page 39 – Medium NOTES: 81.8 cal oz May use evap skim
milk in place of cream.

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APPLE FILLED SQUASH HALVES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ea Acorn Squash — Md
1 lb Lean Ground Beef
1 1/2 ts Salt
1/2 ts Cinnamon
2 c Apples — Pared Chopped,2 Lg
1/4 c Raisins
1 x Salt
4 tb Brown Sugar — Packed
2 tb Margarine Or Butter — Melted

Heat the oven to 400 degrees F. Cut each of the squash in half and remove
the seeds and fibers. Place the squash, cut sides down, in an ungreased
baking pan. Then add water to the depth of 1/4-inch and bake, uncovered,
until the squash is tender, about 30 to 40 minutes. While the squash is
baking, cook and stir the meat in a large skillet until it is brown.
Drain off the excess fat. Remove the skillet from the heat and stir in
the 1 1/2 ts of salt as well as the cinnamon, the coarsely chopped tart
apples and the raisins. When the squash is cooked, turn them so that the
cut side is up and remove them to a platter. Drain off any remaining
liquid in the pan and dry. Scoop out the pulp from the acorn squash,
making a shell that is 1/4-inch thick all the way around. Season the
shells with salt to taste. Mash the pulp and mix in the meat mixture.
Return to the shells, piling them full and sprinkle with 1 tb of brown
sugar on each. Drizzle with the melted butter. Bake uncovered until the
apple is tender, about 20 to 30 minutes. Serve hot.
NOTE:
You can substitute a combination of 1/2 lb lean ground beef and 1/2 lb of
bulk pork sausage for the 1 lb of lean ground beef.

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Sticky Toffee Pudding

Recipe By : The Udny Arms Hotel, Scotland
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Pudding:
1/2 Cup Butter
2 Cups confectioner’s sugar
2 Eggs
3 Cups Flour
8 Ounces Dates
1 Teaspoon Baking soda
2 Cups Boiling water
Sauce:
1 Cup Butter
2 3/4 Cups Brown sugar
1 Pint Whipping cream

Pudding.
Cream butter and sugar until white and fluffy. Beat in eggs gradually.
Fold in flour. In a separate bowl pour the boiling water over the dates
and soda. When water is absorbed add other ingredients and cream mixture.
Bake in 9″ x 13″ cake pan in moderate hot oven (350 F) for 40 minutes.
Sauce.
Mix all ingredients and bring to a boil. Poke holes in top of cake and
pour half of mixture over top, allowing sauce to soak into cake. Brown
under grill before serving. Keep remaining sauce hot and spoon onto still
warm pieces of cake cut into 3″ squares. Top with whipped cream.
Recipe collected by Bernie Jurasek from the Udny Arms Hotel in Scotland
and shared with Pat Busst circa 1986. Typed by Jack Busst, Calgary,
Alberta. 94/02/27 Jack Busst c/o THE MESSHALL, 1:134/73

– – – – – – – – – – – – – – – – – –

Title: PETITE FRENCH PEAS WITH PINEAPPLE MINT
Categories: Vegetables
Yield: 6 servings

2 tb Unsalted butter
4 c Fresh petit pois or other
-sweet baby peas
3 sm Onions, thinly sliced
2 sm Carrots, peeled/thin sliced
1 tb Lemon juice
1/4 c Chicken stock
1 ts Sugar
Salt white pepper to taste
Bouquet garni consisting of
-1 sprig each pineapple mint
-french thyme, and parsley
1 sm Head butter lettuce shredded
2 tb Pineapple mint, chopped

Heat butter in a medium saucepan with a tight-fitting lid, then add
peas, onions, carrots, lemon juice, chicken stock, sugar, salt,
pepper and bouquet garni. Stir well, then cover with shredded
lettuce. Cover pan and simmer for 30 to 45 minutes or until
vegetables are tender. Remove bouquet garni, taste for seasoning and
cook 5 minutes longer. Sprinkle mint leaves over peas and serve
immediately.

Source: Shepherd’s Garden Seeds pamphlet.

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