Title: Chocolate Bars
Categories: Diabetic, Desserts, Cooky/bars
Yield: 32 servings

2 c All-purpose flour; 1/2 ts Salt;
1 c Sugar; 1 c Margarine (2 Sticks); at
1/2 c Cocoa; Room temperature
1 ts Baking soda; 2 lg Eggs;
Dry substitute equal to 1/3 2 ts Vanilla;
Cup sugar 1/2 c Semisweet chocolate chips;
1/2 ts Cinnamon;

Place flour, sugar, cocoa, baking soda, dry sugar substitute,
cinnamon, and salt in a mixer bowl and mix a low speed to blend well.
Add margarine, eggs, vanilla and water, and mix at medium speed to
blend well. Spread batter evenly in an 11″ by 15″ jelly roll pan that
has been sprayed with pan spray or greased with margarine. Bake at
325 degrees for 20 to 25 minutes, or until bars pull away the sides
of the pan and a cake tester comes out clean from the center. Place
on wire rack and sprinkle chocolate chips evenly over the top of the
hot bars. Mark four by eight and cool until chocolate has hardended.
Cut as marked. (Might be a good idea to cut even more sugar out of
this.)

Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE

CHO: 14g; PRO: 2g; FAT: 7g; CAL: 123
Low-sodium diets: Omit salt. Use salt-free margarine.

Desserts for Diabetic by Mabel Cavaiani, R.D.

MMMMM

Title: VEGETABLE ALMONDINE BAKE
Categories: Vegetarian, Vegan, Main dish, Grains
Yield: 2 servings

3 oz Wheat flakes
3 oz Onion; chopped
3 oz Tomato; chopped
3 oz Green pepper; chopped
1 1/2 oz Scallions; chopped
1 1/2 oz Almonds; blanched, slivered
1/4 ts Thyme
1/4 ts Sage
1/4 ts Curry
1/2 ts Salt
2 tb Sesame oil

Preheat oven to 375 deg. Lightly grease 4 x 8 baking dish with sesame oil.
Cook wheat flakes in 12 ounces of water for 10 to 12 minutes. Saute
vegetables, almonds, thyme, sage, curry and salt in a skillet with sesame
oil for 5 minutes. Combine with wheat flakes and transfer to baking dish
and bake for 15 minutes.
Serves 2.

From the files of DEEANNE

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Title: Ground Chicken Salad *** nfxs18b
Categories: Salads, Vegetables, Poultry, Dressings
Yield: 4 servings

1 lb Ground chicken
2 tb Oil
1 Clove garlic, minced
1/2 c Yellow onion chopped
1 1/2 ts Seasoned salt
1 ts Paprika
1/4 ts Pepper
1 tb Worcestershire sauce
1 Sm head iceberg lettuce chop
1/2 x Avocado, diced
2 x Tomatoes, diced
1/2 c Green onions chopped
1/3 c Sliced olives
3/4 c Grated cheddar cheese
3/4 c Grated jack cheese

MMMMM———————–SALAD DRESSING—————————-
1/4 c Red wine vinegar
3/4 c Olive oil
1 tb Tomato sauce
1 tb Lemon juice
Clove garlic, minced
1/2 ts Salt
1/4 ts Pepper
1/2 ts Paprika
1/2 ts Sugar

Saute chicken in oil with garlic, onion, salt, paprika, pepper and
worcestershire sauce for about 10 mins. Cool completely. Toss lettuce
with avocado, tomatoes, green onions, olives and cheeses. Mix with
cooked and cooled chicken. For dressing, whisk together vinegar, oil,
tomato sauce, lemon juice, garlic, salt, pepper, paprika and sugar.
Pour dressing over salad. Toss. Serve immediately.

MMMMM

Chocolate Truffles

Recipe By : Robyn Walton
Serving Size : 1 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2/3 c. whipping cream
3 tbsp. butter
1 tbsp. sugar
6 oz. semisweet chocolate
2 tbsp. desired liquor
Cornstarch

Combine and cream butter and sugar over low heat until very hot.
Remove and stir in chocolate until melted and blended. Add liquor,
may divide mixture and use different kinds. Chill 1 hour or until
cool, stirring often. Drop by teaspoon onto waxed paper lined
tray. Chill 30 minutes. Roll in cornstarch, brush off excess.
Coat with melted chocolate chips and wax (dipping chocolate).

– – – – – – – – – – – – – – – – – –

Title: Litter Box Cookies
Categories: Cookies, Peanut butt
Yield: 36 servings

Chocolate ingredients:
1/2 c Honey
2/3 c Butter or margarine (1 1/3
-stick)
1 Egg
1 ts Vanilla or peppermint
-extract
2 c Whole wheat flour
1/3 c Cocoa powder
Grapenuts cereal
Gingerbread ingredients:
1/4 c Honey
1/4 c Molasses
2/3 c Butter or margarine (1 1/3
-stick)
2 1/3 c Whole wheat flour
1/2 ts Ground ginger
1/2 ts Ground cinnamon
1/2 ts Ground cloves
Grapenuts cereal
Mix-ins:
Coconut
Chocolate chips
Butterscotch chips
Peanut butter chips

Microwave the honey until it bubbles (about 1 minute). Add the butter, and

the molasses, if any. Add the egg, mix well, then mix in all the other
stuff. Add mix-ins of your choice to some or all of the batter.

Chill 1 hour in the freezer or several hours in the fridge. Roll dough
logs
of random length and the diameter of cat poops. Roll logs in grape-nuts
and
bake at 350 degrees till done (10 to 15 minutes).

Serve in a disposable cat litter box on a bed of grapenuts, with a cat
litter scoop.

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SAUSAGE AND PORK JAMBALAYA

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Pork Butt, cubed
3 lb Sausage, sliced
1 cn Franco-American Brown Gravy
2 Onions diced
1 Bunch Shallots diced
5 c Rice
Water
—–SEASONINGS—–
Salt
Cayenne pepper
Tiger sauce
Hot sauce
Tony’s Chachere’s Seasoning
Kitchen Bouquet

Contributed to the echo by: Stephen Brown This recipe
for Jambalaya comes from my father-in-law, who won the
Oak Alley Jambalaya cooking contest with it twice.
Even this transplanted Yankee has had good luck with
it. Sausage Pork Jambalaya

Brown the pork in a large pot with a small amount of
water on the bottom to prevent sticking. Cover, stir
occasionally. Add Onions, and continue to saute. When
onions are transparent, add sausage, and continue to
saute. When the meats are cooked, add the brown gravy
and cook a few more minutes. Add the water — You need
to add an *equal* amount of water as you are using
rice. 5 Cups, in this case. (Usually the rice is
measured by the pound, in which case you would pour
into a bowl and add that amount of water). Allow the
water to heat, then turn off the heat and cover. Allow
the grease to rise to the top. Skim off the grease
with a large spoon. Conserve the grease. After
skimming the grease, add an amount of water equal to
the amount of grease to replace the liquid lost. Bring
to almost boiling, and add your seasonings. You can
use whatever seasonings you want, but the key is that
it should be saltier and hotter now than you want the
finished product. Heat the spices a few minutes, and
taste. Add more spices until you are happy with the
outcome. At this point you can add the shallots. (We
save the greens until now, since they float, and they
would be in the way of tasting the spices). One
optional step is to add a small amount of Kitchen
Bouquet to give the Jambalaya a rich brown color.
Bring to a rolling boil. Add the rice all at once and
stir. Continue with high heat and stirring often until
the mixture becomes milky with the rice. Reduce the
heat slightly, and cover. Now you only want to open
and stir the rice occasionally, as the rice is
steaming. When removing the cover, do not allow the
water to drip back into the pot. Wipe the lid before
returning the lid to the pot. Stir quickly, but be
sure to scrape the bottom to prevent sticking. This is
really the tricky part… As the liquid drys up, you
need to reduce the heat even further and allow the
rice to finish steaming. Stir every few minutes,
scraping bottom. The Jambalaya is finished when the
rice is tender and “done.”

This recipe can be increased or reduced
proportionally. The first time I made it I used 2
pounds of rice. The second time used 35 pounds!

– – – – – – – – – – – – – – – – – –

Title: Caramel Choc. Fingers
Categories: Cookies
Yield: 36 servings

Judy garnett – pjxg05a
1 14 ozs pk vanilla caramels
2/3 c Evaporated milk
1 pk Swiss choc. cake mix
1 1/2 Butter; melted
1 c Pkg semisweet choc chips

Preheat oven to 350 deg. Grease 13x9x2-inch pan.
Combine caramels and 1/3 c. evaporated milk in heavy saucepan. Heat and
stir
until blended; keep warm.
Combine dry cake mix, melted butter and 1/3 c.
evaporated milk in bowl; mix well. Spread half of the mixture in bottom of
pan.
BAke at 350 deg. for 6 minutes. Immediately sprinkle choc. over hot layer;
drizzle with caramel mixture. Spread remaining batter evenly over top.
REturn to
oven and bake 15 to 18 minutes more or until top looks dry. Cool on rack;
cut
into fingers, about 3×1 inch. Makes 3 dozen bars. Judy Garnett/pjxg05a
Duncan
Hines.

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PANANG LOOG CHIN NUA (THAI MEATBALLS PANANG CURRY)

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Oriental Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Ground beef (85-90% lean)
1/2 c All purpose flour
1 c Coconut milk
2 tb Red curry paste
2 tb Creamy peanut butter
1 tb Fish sauce
1 tb Sugar
2 tb Oil
1/4 c Thai or sweet basil leaves

Form ground beef into 1″ in diameter balls and coat evenly with flour,
shaking off any excess flour. In a medium saucepan, brown meatballs in oil
over low heat. The meatballs do not have to be thoroughly cooked. Drain on
paper towels and set aside. Add the curry paste to the remaining oil from
frying the meatballs and saute for 1 minute over low heat. Increase heat to
medium, add coconut milk and cook 2-3 minutes longer. Stir in fish sauce,
sugar, peanut butter and blend well. Return the meatballs to the pan of
curry mixture and cook until well done. Transfer the curry to a serving
bowl and sprinkle basils. Serve with cooked rice.

– – – – – – – – – – – – – – – – – –

GRANDPA’S GRAVY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Sauces Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
30 oz CAN TOMATO PUREE
1 WHOLE BAY LEAF
30 oz CAN WHOLE PLUM TOMATOES
HAND SQUASHED
2 ts DRIED OREGANO
2 ts DRIED BASIL
6 oz CAN TOMATOE PASTE
1 t GARLIC POWDER
1 MEDIUM ONION CHOPPED
3 LARGE CLOVES GARLIC,CRUSHED
2 c HOPPED MUSHROOMS
1 t SUGAR
2 lb PORK CHOPS WITH BONES
1 pn RED PEPPER
1 c DRY WHITE WINE
SALT AND PEPPER TO TASTE

COMBINE ALL INGREDIENTS IN A LARGE COVERED POT.SIMMER OVER LOW HEAT FOR
THREE HOURS FOR DESIRED THICKNESS.IF TO THICK ,THIN WITH A LITTLE WATER;IF
TO THIN,LET THE SAUCE COOK UNCOVERED OVER VERY LOW HEAT FOR 30 TO 45
MINUTES LONGER.
SEAFOOD VERSION: OMIT PORK ADD THREE OR FOUR MEDIUM,FRESH CLEANED BLUE
CRABS TO THE LAST HOUR OF SIMMERING.LET REST 30 MINUTES AND SHAKE SAUCE OF
CRAB AND DISCARD THE CRAB. SERVE WITH FAVORITE PASTA COOKED AL DENTE,LOTS
GRATED PARMESAN CHEESE,ITALIAN BREAD AND A GOOD CHIANTE.MAKES ENOUGH FOR T
POUNDS OF PASTA.

– – – – – – – – – – – – – – – – – –

Title: CHINESE: STEAMED TRANSLUCENT DUMPLING – FUN G
Categories: Dumplings, Chinese, Appetizers, Ethnic
Yield: 2 servings

6 Dried Chinese black
-mushrooms
6 oz Shrimp, shelled and deveined
1 ts Salt
1 1/2 tb Peanut oil
6 oz Ground pork butt
1/4 c Finely diced bamboo shoots
1/4 c Finely diced water
-chestnuts, preferably fresh
2 Green onions, chopped
2 ts Sugar
1/4 ts White pepper
1 tb Shao Hsing rice wine or dry
-sherry
1 1/2 ts Light soy sauce
2 ts Cornstarch
2 tb Chicken stock
2 tb Coarsely chopped fresh
-coriander leaves

These dumplings make great finger food for a cocktail
party. They can be prepared entirely in advance and
reheated a few minutes before serving. The wheat
starch wrappers have an interesting chewy texture, a
unique translucent appearance and are absorbent of
flavors. Roll out the wrappers as thin as possible;
otherwise they come out rubbery.

Wheat Starch Wrappers (see recipe) Vegetable oil Light
soy sauce, for dipping Chinese mustard, for dipping

Cover mushrooms in warm water for 20 minutes or until
soft and pliable. Remove and squeeze out excess water
from the mushrooms. Cut off the stems at the base and
discard them. Finely mince the caps.

Toss the shrimp with salt and let them stand 10
minutes. Rinse well with cold water, pat dry
thoroughly. Coarsely mince.

Preheat a wok or skillet. when hot, add the peanut
oil. over medium- high heat, add the mushrooms,
shrimps, pork butt, bamboo shoots, water chestnuts,
and half the green onions; stir-fry until the pork
turns white. Season with the sugar, white pepper, wine
and soy sauce. Combine the cornstarch and chicken
stock in a small bowl and mix until smooth; pour into
wok. Stir fry for 1 minute longer. Remove the mixture
to a shallow plate and mix in the remaining green
onion and coriander. Allow the filling to cool, then
refrigerate it until needed.

Makes almost 2 cups of filling.

Prepare the Wheat Starch Wrapper dough. Pinch off
1-inch balls of dough. Lightly oil the ball and
flatten it into a thin 3 1/2-inch circle. An oiled
Chinese cleaver is traditionally used; however, a
tortilla press or a rolling pin works. Put 1 large
teaspoon of filling in the center of the circle. Fold
it in half and pinch the edges to seal the filling
inside. Repeat with remaining dough and filling.

Place dumplings without touching each other on a
lightly oiled bamboo steamer (or a heat resistant
plate). Steam over boiling water for 3 minutes. Serve
hot, dipped in light soy sauce and Chinese mustard.
Serve with Chinese Mustard, for dipping.

Makes 2 1/2 dozen dumplings.

Posted by Stephen Ceideburg. Reposted by Fred Peters.

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