CHERRY BLOSSOM MUFFINS

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Breads Fruits
Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Egg substitute
2/3 c Orange juice
2 tb Sugar
2 tb Oil
2 c Low-fat buttermilk baking
-mix
1/2 c Chopped pecans
1/2 c Sugar-free cherry fruit
-spread

In a bowl, combine egg substitute, orange juice, sugar
and oil. Add baking mix; stir for 30 seconds. Fold in
pecans. Coat muffin cups with nonstick spray or use
paper liners; fill cups one-third full. Top each with
2 teaspoons fruit spread; cover with remaining batter.
Bake at 400ø for 20-25 minutes or until muffins test
done. Cool in pan 10 minutes before removing to wire
rack. Yield: 9 muffins. Diabetic Exchange: one muffin
equals 2 starch, 2 fat. Also, 241 calories, 330 mg
sodium, trace cholesterol, 36 gm carbohydrate, 4 gm
protein, 10 gm fat.

Typed by Roberta Thompson Source: Country Woman
Magazine May/June 1995

– – – – – – – – – – – – – – – – – –

Title: Diatetic Bark Candy
Categories: Diabetic, Chocolate, Candies
Yield: 1 servings

-Keywords: Brand/Mildred 1 c Crunchy cereal
1 lb Milkcote or whitecoat -Watermelon seeds or any
-chocolate -other crunchy food

In the top of a double boiler, melt coating over hot, not boiling,
water. Add cereal and seeds. Blend together thoroughly, then pour
onto waxed paper and spread thinly. Let stand until firm. Break
into pieces. Source: Ideals Candy Cookbook by Mildred Brand
Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201

MMMMM

Couscous Des Legumes

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Onion — coarsely chopped
4 Garlic cloves — chopped
2 To 3 tablespoons olive oil
1 teaspoon Cumin
1 teaspoon Paprika
1/2 teaspoon Curry powder
1/2 teaspoon Coriander
1/4 teaspoon Cinnamon
1/4 teaspoon Turmeric
1/4 teaspoon Powdered cloves
1/4 teaspoon Ground coriander
1/4 teaspoon Ground dried ginger
3 Tomatoes — chopped (canned
-OK)
6 cup Broth of choice
1 sm Sweet potato, peeled — cut
-into 1 or 2-inch chunks
1 sm Carrot, peeled — cut into
1/2 -inch slices
1 md Or 2 smallish new potatoes
-cut in chunks
1 sm To medium turnip, peeled
-cut into 1-inch chunks
1/2 Head green cabbage — cut
-into chunks
-Handful green beans
-trimmed — cut into 2-inch
-lengths — or 1/2 cup
-frozen green beans
2 Zucchini, trimmed — cut into
3/4 -inch slices or chunks
1 Green pepper, stemmed
-seeded — cut into strips
1 cup Cooked — drained chick-peas
-(canned OK)
2 cup Couscous grains
2/3 cup Raisins
3 tablespoon Butter
1 To 2 tablespoons orange
-flower or rose water

Saute onion and garlic in olive oil until softened, then stir in spices and
cook a few moments to bring out the flavors. Add tomatoes, broth, sweet
potato, carrot and potatoes. Simmer for 15 minutes, then add remaining
vegetables and simmer another 15 minutes, or until vegetables are tender.
Add chick-peas and remove from heat.

Combine couscous and raisins in a large bowl or saucepan.

Remove 2 cups of the broth from the vegetable stew and bring to a boil,
pour it over the couscous and raisins, cover, and let stand for 10 minutes.
Add butter and fluff with a fork.

To serve: Mound couscous on a platter, then sprinkle with orange flower or
rose water, and ladle on vegetables and broth. Serve immediately.

Serves 6.
Marlena Speiler writing in the San Francisco Chronicle, 6/24/92.

– – – – – – – – – – – – – – – – – –

DEEP-FRIED SHRIMP BALLS WITH CELERY SAUCE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Seafood Ethnic
Appetizers Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Shrimp
2 Slices, thin ginger, fresh
1 cl Garlic
1 Stalk, good-sized celery,
Very crisp and fresh
1 t Light soy sauce
1 tb Oyster sauce
1 tb Vodka
3 tb Chicken broth
1 tb Cornstarch
1 t Salt
1 tb Cornstarch
2 c Oil, for deep-frying
Lettuce leaves

Devein the shrimp. Chop the shrimp very finely, almost into a paste. Mince
the ginger and garlic; keep them separate. Peel the tough strings from the
celery stock; slice it at angle into pieces about 1/4-inch thick.

In a small bowl, combine the soy sauce, oyster sauce, vodka, chicken broth,
and 1 tablespoon of the cornstarch. Reserve this mixture.

In another mixing bowl, combine the shrimp with half of the minced ginger
and half of the minced garlic; add the salt and the remaining tablespoon of
cornstarch. Mix well, and with lightly moistened hands form this mixture
into balls about 1-inch in diameter.

Heat the oil to 350 degree F and deep-fry the shrimp balls 6 at a time.
Drain the balls on paper towels and them keep warm. Put 1 tablespoon of the
hot oil from the deep-fry pan in a wok and stir-fry the remaining ginger
and garlic until it turns golden; add the celery and stir-fry quickly for
about for about a half a minute. Add the reserved sauce mixture and stir
until it thickens.

On a plate, make a bed of lettuce leaves and arrange the shrimp balls on
it, pour the sauce over the shrimp balls and serve hot. Makes 6 to 8
appetizer servings. Recipe: “Chinese Appetizers” by Verdi
Published by Irene Chalmers Cookbooks, 1981

– – – – – – – – – – – – – – – – – –

Title: Impossible Taco Pie
Categories: Diabetic, Meats, Bisquick, Main dish, Cheese/eggs
Yield: 6 servings

1 lb Ground beef 3 Eggs
1/2 c Onion; chopped 1 c Cheddar cheese; shredded
2 Envelopes taco seasoning;dry 1/4 Head lettuce; shredded
3/4 c Bisquick 1 Tomatoe; diced
1 1/4 c Milk 1/4 c Ripe olives; sliced

Preheat oven to 400. Grease pie plate, 10×1 1/2“, or square baking
dish, 8×8”. Cook and stir the gr. beef and onion in 10″ skillet
until beef is brown; drain. Stir in seasoning mix; spoon into pie
plate. Beat baking mix, milk and eggs about 1 min with wire whisk or
hand beater or til almost smooth. Pour into pie plate. Bake about
25 min. or til knife inserted in center comes out clean. Sprinkle
with cheese. Bake about 2 min. longer or til cheese is melted. Cool 5
min. Garnish with lettuce, tomatoe and olives. FOR 1/2 RECIPE; Use 1
qt square or round casserole. Decrease baking mix to 1/2 c., milk to
3/4 c. and eggs to 2. Divide remaining ingred. amts in half. Decrease
beat time to 10 sec. in blender or 30 sec. with wire whisk or hand
beater.
Increase bake time to 30-35 min. HIGH ALT>For the 1/2 recipe only
use 1 1/2 qt round or 1 qt. square casserole. no other adj.
necessary. FROM; BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B

MMMMM

Title: Sweet Pepper Soup (“Acquacotta”)
Categories: Soups, Vegetables, Misc.
Yield: 6 servings

Pat Dwigans fwds07a
1/2 c Olive oil
3 ea Onions, sliced
1/2 lb Sweet red or green peppers
1 1/2 lb Tomatoes, peeled chopped
1 c Diced celery
1 x Salt pepper
9 c Boiling water
4 x Eggs
3/4 c Grated parmesan cheese
12 x Slices bread, toasted

“The literal translation of acquacotta is ”cooked
water“. This Tuscan soup is Internationally famous”
Heat the oil in a large heavy pan and saute the onions
until soft and transparent. Remove the seeds and cores
from the peppers and cut the flesh into strips. Add
them to the pan together with the celery and tomatoes,
season to taste with salt and cook over a brisk heat
for 30 minutes. Pour in the boiling water, check
seasoning and boil for 5 minutes. Beat the eggs until
smooth with a pinch of salt and stir in the grated
cheese. Pour the soup into a heated tureen and quickly
stir in the egg mixture **. Ladle into soup bowls over
slices of toast.

** – Stirring the egg mixture directly into the
boiling soup is a good alternative if you are
concerned about the eggs. Make sure you pour the eggs
in slowly while stirring so that they don’t form a
clump.

—–

Title: Un Stuffed Bell Pepper Soup (Vegan)
Categories: Soups, Prodigy, Dec.
Yield: 12 servings

8 c Water
3/4 c Basmati brown rice
1 1/2 c Diced yellow onions
1 1/2 c Red or green peppers; dice
2 1/2 c Red or green peppers; chop
2 c Chopped celery
3/4 c Diced carrots
6 Garlic cloves; minced or pre
2 ts Crushed oregano leaves
1/2 ts Ground celery seed
12 oz Tomato paste
2 1/2 ts Mild chili powder
3 tb Tamari soy sauce

This soup much resembles the flavor or a stuffed bell
pepper that has indeed come unstuffed. In a 5-6 qt pot
bring to boil water, rice onion, diced bell pepper.
Reduce heat simmer covered for about 25 min or until
rice is a little tender. Add celery, bell pepper
squares, carrot, garlic, oregano, basil, celery seed
and tomato paste. Continue simmering 20-30 min or
until added veggies are tender and rice is completely
cooked. Add chili powder, tamari and salt to taste.
Simmer 5 min or until flavors are well blended. Adjust
seasonings to taste. You can also add a few table
spoons of powdered vegetable broth to make a creamier
broth. Nutrition (per serving): 119 calories, Total
Fat 1 g (7% of calories) :

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

—–

PUREED DATES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Dried dates
6 tb Water
1 t Vanilla

Puree dates, water and vanilla in blender or food
processor. Makes about 3/4 cup.

Recipe from: Los Angeles Times Newspaper, Thursday
January 16, 1992.

– – – – – – – – – – – – – – – – – –

Title: SPICY NACHOS SUPREME
Categories: Appetizers, Mexican
Yield: 6 servings

8 oz Tomato Sauce
4 oz Diced Green Chiles
1/2 c Chopped Green Bell Pepper
1 Green Onion, Sliced
1/4 ts Hot Pepper Sauce
10 oz Tortilla Chips
2 c Shredded Cheddar Cheese
1 Avocado
1 ts Lemon Juice
1/2 c Sour Cream
Jalapeno Slices, Optional

Combine tomato sauce, chiles, green pepper, green onion and hot pepper
sauce in a bowl; let stand for 15 minutes. Place tortilla chips in a
shallow 8″ X 10″ baking dish. Pour sauce over chips; sprinkle grated
cheese over all. Broil nachos for 3 minutes or until cheese melts. Just
before serving, seed, peel and mash avocado. Stir in lemon juice. Spoon
avocado mixture and sour cream on hot nachos and top with jalapeno slices.
Serve immediately.

—–

Title: WILD RICE AMANDINE EN CASSEROLE
Categories: Rice, Casseroles
Yield: 6 servings

2.00 tb Onion, chopped
2.00 tb Fresh chives, finely chopped
1.00 ts Shallot, finely chopped
3.00 tb Green bell pepper, finely ch
-pped
0.25 c Olive oil
2.00 c Wild rice, rinsed well and d
-ained
4.50 c Chicken broth, heated
Salt, pepper to taste
0.75 c Blanched almonds, slivered

In a large saucepan, cook the onion, chives, shallot, and pepper in
the oil over mod-low heat, stirring occasionally, until veggies are
softened. Add the rice, and cook the mixture, stirring constantly,
for 1 minute. Stir in broth, season with salt and pepper to taste,
and add the almonds.

Transfer the mixture to a 4-qt. casserole and bake, covered, in the
middle of a 325f oven for 75 minutes, or until rice is tender. Stir
once after about 35-40 minutes.

a 1952 Gourmet Mag. favorite

MMMMM