Title: Diabetic Chocolate Balls
Categories: Chocolate, Diabetic, Cooky/bars
Yield: 20 servings

1/2 c Margarine,room temp 3 tb Cocoa
2 tb Sugar 1/2 ts Salt
1/3 c Liquid sugar substitute 1/4 c Chopped nuts
1 1/4 c Flour 2 tb Raisins

Sprinkle sweet granuated sugar substitute, as necessary. Cream
together margarine and sugar until light and fluffy. Add vanilla and
sugar substitute to creamed mixture. Beat at medium speed for 1/2
minute.
Stir together flour, cocoa and salt to blend. Add to creamed mixture
and mix at low speed about 1 minute or until blended. Add nuts and
raisins to dough. Mix lightly. Shape into balls using 1 tablespoonful
of dough per ball. Place balls on a cookie sheet that has been lined
with alumiun foil or sprayed with PAN spray. Bake at 325 F for 20-25
minutes or until slightly firm. Remove form oven and cool slightly.
Roll lukewarm balls in Sprinkle Swet. Cool to room temperature and
serve two balls per serving.
Variation: Chocolate Mint Balls: Add 1/2 teaspoon peppermint
flavoring along with 1 teaspoon vanilla instead to the 2 teaspoons
vanilla. From *Prodigy’s Food and Wine-Healthy Eating Bulletin Board,
from Bridget Benjamin-PHFC09A

MMMMM

Frozen Lady Heath Dessert **

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts Alcohol
Ice Cream Freezer

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
18 ladyfingers — split (18 to 24)
1 tablespoon Instant coffee
1 tablespoon Water — boiling
5 1.4 oz Heath Bars — frozen
1 quart Vanilla ice cream — softened
1 cup Whipping cream
2 tablespoons Cream de cacao

Line bottom and sides of 8″ springform pan with ladyfingers, cutting to fit.
Dissolve coffee in water.
Cool. Crush 4 candy bars, careful not to smash.
Combine with coffee and softened ice cream. Spoon mixture into pan and freeze
until firm. Whip cream with cream de cacao until stiff. Spread over frozen ice
cream mixture. Crush remaining candy bar and sprinkle over whipped cream layer.
Cover with foil and freeze until firm. Cut into wedges to serve.

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Title: FRIED BEEF WITH WATERCRESS SALAD (BO LUC LAC)
Categories: Oriental, Meats, Main dish
Yield: 4 servings

1 lb Beef fillet (500g)
5 ea Cloves garlic crushed
1/2 ts Black pepper
1 1/2 ts Granulated sugar
3 tb Oil
1 ea Large onion
2 tb Vinegar
2 tb Salad oil
1 ea Watercress (as required)

Cut meat into 3/4″ cubes. Mixwith 2 cloves garlic, 1/2
tsp pepper,1/2 tsp sugar and 1 tbsp oil. Let meat
stand in marinade for 1 hour. Cut onion lengthwise
into very thin strips. Marinate onion in vinegar, 1/4
tsp salt, 1 tsp sugar, 1/4 tsp pepper and 2 tbsp oil.
Rinse watercress, drain well and arrange on a platter.
Heat 2 tbsp oil over high heat. Add a pinch of sugar
and the remaining garlic. Fry until fragrant. Add meat
and stir fry for 2 minutes, until just cooked. Top
watercress with meat, then onion mixture.

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Greek fish baked in grapevine leaves

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Greek Seafood
Mc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
5 md Whole fish — cleaned
– heads left on
2 tb Olive oil (or more)
1 Lemon (juice only)
1 tb Chopped fresh parsley
1 tb Chopped fresh thyme
1 tb Chopped fresh fennel
Salt freshly ground pepper
3 Anchovy fillets — rinsed
– minced or mashed
2 tb Butter
15 lg Grapevine leaves
Lemon slices fennel leaves

Wash and dry the fish. In a glass or earthenware bowl, beat the oil,
lemon juice, parsley, thyme, fennel, and a pinch each of salt and pepper.
Dip each fish in the mixture, turning to coat and allow to marinate an
hour or two in the refrigerator. Remove the fish from marinade and
drain. Meanwhile, beat the anchovies and butter together and spread on
the fish with a knife. Wrap each fish in grapevine leaves and place, seam
side down, in an attractive baking- serving dish. Bake in a moderate oven
(350 F) for 30 minutes. Serve hot, garnished with lemon and fennel.
From: “The Food of Greece” by Vilma Liacouras Chantiles. Avenel Books, New
York. Typed for you by Karen Mintzias

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Title: Poppyseed Cake
Categories: Diabetic, Desserts, Cakes
Yield: 8 servings

2.00 Eggs
0.50 c Apple juice concentrate
0.33 c Butter; melted
1.00 tb Lemon peel, grated
1.00 tb Lemon juice
1.00 ts Vanilla
1.00 c Flour
0.33 c Poppy seeds
1.50 ts Baking powder
0.50 ts Baking soda
0.13 ts Salt

Preheat oven to 350. Beat eggs in large bowl. Blend
in juice, butter, lemon peel, lemon juice, and
vanilla. Combine dry ingredients. Gradually add to egg
mixture, beating until well blended. Pour batter
evenly into greased 9″ square baking pan. Bake 20
minutes, until wooden pick inserted in center comes
out clean and edges are golden brown.

Cool on wire rack. Serve warm or at room temperature.

Nutrition information per piece: 206 calories, 4 gm
protein, 21 gm carbohydrate, 12 gm fat, 74 mg
cholesterol, 265 mg sodium, 1
diabetic starch/bread exchange, 1/4 diabetic
medium-fat meat exchange, 2 diabetic fat exchange, 1/2
diabetic fruit exchange.

Source: “Sugar-Free Desserts,” the December 1992 issue
of _Favorite All-Time Recipes_ magazine MM by Sylvia
Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator at net/node 004/005

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Title: Pasta E’ Fagioli (Pasta Bean Soup)
Categories: Soups, Italian, Beans, Pasta, Main dish
Yield: 36 servings

-OLIVE GARDEN
3 ts Oil
2 lb Ground beef
12 oz Onion; chopped
14 oz Carrots; slivered
14 oz Celery; diced
48 oz Tomatoes; canned, diced
2 c Red Kidney beans
2 c White kidney beans
88 oz Beef stock
3 ts Oregano
2 1/2 ts Pepper
5 ts Parsley; (fresh chopped)
1 1/2 ts Tabasco sauce
48 oz Spaghetti sauce
Shell macaroni; or other

Saute beef in oil in large 10-qt. pot until beef
starts to brown. Add onions, carrots, celery and
tomatoes and simmer for about 10 minutes. Drain and
rinse beans and add to the pot. Also add beef stock,
oregano, pepper, Tabasco, spaghetti sauce, and
noodles. Simmer until celery and carrots are tender,
about 45 minutes. Makes 9 qts. of soup! **Just cut the
recipe in 1/2 for smaller family needs! “Olive Garden
Recipe ” JUNE JAMES (GNDR31B)

—–

Tourlu

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles Main Dish
Vegetables Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Pound Green Beans — cut in 2-in lengths
1 Medium Eggplant — cubed
2 Onions — chopped
3 Carrots — sliced
2 Stalks Celery — sliced
1 Bell Pepper — chopped
2 Potatoes — peeled and cubed
1 Can Tomato — chopped
1/4 Cup Olive Oil
1/2 Cup Catsup
1 1/2 Teaspoons Sugar
1 1/2 Teaspoons Basil
1/4 Teaspoon Black Pepper
3 Small Zucchini
1 Cup Plain Yogurt

Combine beans, eggplant, onion, carrots, celery, bell pepper, and
potatoes in a 5 qt. casserole dish. Add remaining ingredients
(except zucchini and yogurt); stir gently. Cover dish, bake at 350F for
1.5 hours or until vegetables are almost tender, removing lid and basting
vegetables with juices every 30 min. Add sliced zucchini to casserole,
gently mix in. Bake casserole uncovered for 20 more min. Serve with a
generous spoonful of yogurt on each serving.

This is an Armenian vegetable stew, a perfect use of summer’s bounty.
I must admit that the first time I made this recipe, while I was
preparing it I thought there’s no way this could be any good. But it
really is quite fantastic.

– – – – – – – – – – – – – – – – – –

CHUNKY POTATO-LEEK SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sliced leeks
2 ts Reduced-calorie margarine
2 c Low-sodium chicken broth
6 oz Cubed pared potatoes
1/4 ts Salt
1/8 ts Black pepper
1 c Drained canned corn
2 tb Chopped fresh dill
2 ts Grated Parmesan cheese
3 Drops liquid red pepper
-sauce

1. Combine the leeks and margarine in a 2-quart
casserole. Microcook on High for 3 to 4 minutes,
stirring once, until tender.

2. Add the broth, potatoes, salt and pepper. With
vented cover, microcook on High, for 4 minutes,
stirring twice.

3. Add the corn, dill, Parmesan cheese , and pepper
sauce; stir well. With vented cover, microcook on High
for 3 to 4 minutes until potatoes are tender. Let
stand, covered, for 3 minutes before serving.

Makes 4 servings.

Per Serving: 111 Calories; 4 g Protein; 2 g Fat; 211
mg Sodium 20 g Carbohydrates; 1 mg Cholesterol

[WEIGHT WAtCHERS MAGAZINE; Jan 1990]

Posted by Fred Peters.

– – – – – – – – – – – – – – – – – –

Title: FLORENTINES
Categories: Cookies
Yield: 1 batch

1 c Sugar
3/4 c Cream, heavy; plus 2 Tbsp
1/4 c Butter
1 1/4 c Almonds, finely ground
2 T Cake flour, unsifted;
1/2 T
2 c Almonds, sliced
1/2 c Candied orange peel;
-finely chopped

Combine sugar, cream and butter in a medium-size saucepan. Heat slowly,
stirring constantly, until mixture bubbles. Add ground almonds and
flour; heat 1 minute or until mixture bubbles again. Remove from heat;
stir in sliced almonds and candied orange peel just until well coated.

Drop by slightly rounded teaspoonsfu, 2 inches apart, onto greased
cookie sheets; flatten cookies to a 2-inch round with a moistened fork.

Bake in a 325 F. oven for 12 minutes or until golden. Remove cookie
sheets from oven; let stand 1 minute or until firm. Remove cookies with
wide spatula to wire racks. Cool. If cookies become too brittle to
remove from cookie sheets, return to oven for 30 seconds.

FROM: Family Circle magazine, 12/11/1979 issue

MMMMM

Title: Grainy Mustard
Categories: Misc
Yield: 16 servings

1/4 c Mustard seeds 1/3 c White-wine vinegar
2 ts Mustard powder 1/2 ts Salt
1/4 c Water 1/4 c Light corn syrup
1/4 c Dry white wine

Whirl mustard seeds, mustard powder and water in blender 1 minute
until coarsely pureed to paste. Let stand at room temperature at least
2 hours. Combine mustard mixture, wine, vinegar and salt in top of
small double boiler. Cook over boiling water, stirring occasionally,
10 minutes or until slightly thickened. Return to blender. Add corn
syrup. Whirl until well mixed. Refrigerate in covered container at
least overnight or up to 1 month.

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