Title: Applesauce Bars
Categories: Diabetic, Desserts, Cooky/bars
Yield: 18 servings

2 c All-purpose flour; 1/4 ts Cloves;
1/3 c Sugar; 1 1/2 c Unsweetened applesaue; hot
Dry sugar sub equal to 3/4 c 2 ts Baking soda;
Sugar 1/2 c Walnuts; chopped
1 ts Cinnamon; 1/4 c Rasins;
1/2 ts Nutmeg;

Place flour, sugar, dry sugar substitute, cinnamon, nutmeg and cloves
in mixer bowl and mix a low speed to blend well. Combine HOT
applesause and baking soda ( don’t try to be modern and use cold
applesause and mix with baking soda with the flour; it doesn’t work
as well that way), and add, along with oil, walnuts and raisins, to
flour mixture. Mix at medium speed until flour is moistened and
batter in creamy. Spread batter evenly in a 9″ by 13″ cake pan that
has been sprayed with pan spray or greased well with margarine. Bake
at 375 degrees for 20 to 25 minutes, or till bars pull away from the
sides of the pan and a cake tester comes out clean from the center.
Cool on a wire rack. Cut three by six.

Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
CHO: 17g; PRO: 2G; FAT: 5g; CAL: 122; Low-sodium diets: Recipe is
suitable written.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. And Katharine Middleton

MMMMM

Haystacks

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 Cup Butter Flavor Crisco
1/2 Cup Peanut butter — creamy style
1 Package Butterscotch chips ( 12 oz )
6 Cups Corn flakes
2/3 Cup Chocolate chips — semi-sweet
miniatures
Peanuts — chopped or
Chocolate jimmies* ( opt )

Preparation Time: 15 Minutes Bake Time: No Bake 1. Melt Butter Flavor Crisco,
peanut butter and butterscotch chips in large saucepan on very low heat. Stir
constantly until melted. Remove from heat.

2. Pour corn flakes into large bowl. Pour hot butterscotch mixture over
flakes. Stir with large spoon until flakes are coated. Stir in chocolate
chips.

3. Spoon out mixture ( scant 1/4 cup ) into mounds on wax paper-lined baking
sheet. Sprinkle with chopped nuts or jimmies, if desired.

4. Refrigerate until firm before serving.

Makes 3 dozen 2 1/2 cookies.

Source: Butter Flavor Crisco Cookie Collection, page 41.
Shared by: David Knight

– – – – – – – – – – – – – – – – – –

Title: ROCKY ROAD
Categories: Candies, Wok
Yield: 64 servings

12 oz Chocolate;morsels
;sweet; semi-
2 tb Milk
2 tb Butter
3 c Marshmallows;mini
3/4 c Walnut meats;chopped
;shelled;
1 ts Vanilla;extract

Preparation time: 5 minutes Cooking time
: 5 minutes Measure all ingredients. Butter an 8*8*2-inch square pan.
Reserve. Place chocolate morsels, milk and butter into wok. Set heat
control dial at 350 deg.F. Begin stirring immediately. Stir constantly
until chocolate is melted and milk and butter are incorporated. Stir
in remaining ingredients. Turn heat control dial to mixture into
prepared pan. Refrigerate until firm, about 2 hours. Makes 64 (1
inch) pieces. Note: for easy clean-up, fill wok half full with water,
bring to a rolling boil and then rinse.

MMMMM

GARDENIA EASTER PIE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Gardenia Mozzarella Cheese,
-shredded
1 cn Gardenia Ricotta (15 oz)
Basic pastry for two crusts
1 sm Red bell pepper, quartered
-thinly sliced
8 oz Precooked smoked ham, thinly
-sliced in strips
1 t Olive oil
5 oz Frozen chopped spinach,
-thawed
12 Basil leaves (or 1 t. dried)
3 Eggs
Pepper to taste

Preheat oven to 375’F. Roll out half of dough line 9″ buttered pie
pan. Saute peppers ham in oil 3 minutes; season with pepper. Wisk 2
eggs ricotta in large bowl. Spread mixture in pastry shell. Pat
spinach dry, sprinkle on top. Sprinkle saute mix over spinach top
with mozzarella. Add basil. Roll out remaining dough cover pie.
Trim edges. Cut 4 vents brush top with beaten egg. Bake 50-60
minutes, or until golden brown. Set 20 minutes serve.

– – – – – – – – – – – – – – – – – –

Title: Pureed Vegetable Soup with Broccoli Florets
Categories: Soups/stews, Vegetables
Yield: 4 servings

2 x Potatoes, peeled diced 1/2 ts Thyme
2 x Med stalks Celery, chopped 1 ds Nutmeg
2 x Med Carrots, chopped 3 c Broccoli Florets
1 x Sm Onion, chopped (1/4 cup) 1 c Milk
1 x Clove Garlic, minced 1 x Egg Yolk, lightly beaten
2 c Vegetable stock 1 tb Soy sauce
1/4 ts Black Pepper

GARNISH: minced fresh parsley, dash of paprika, minced fresh chives,
grated cheese, sliced almonds, or finely diced sweet red peppers, opt.
In Dutch oven or 4-5 qt saucepan, place potatoes, celery, carrots, onion,
garlic, stock, and seasonings. Bring to a boil, cover, lower heat, and
simmer until vegetables are very tender, about 10 minutes. (The potatoes
must be fully cooked to thicken the soup properly.)
While the soup is simmering, steam the broccoli florets.
When the simmered vegetables are tender, transfer it and broth to food
processor, and process till smooth.
Return pureed soup mixture to pan. Stir in broccoli florets. In a
measuring cup, combine remaining ingredients. Add to soup and heat; do
not allow mixture to boil. Top each serving with garnish if desired.
Variations: – substitute 2 cups steamed chopped carrots, or 2 cups steamed

—–

STRAW HAY PASTA

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Salads Pasta
Christmas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Coarsely chopped tomatoes
1/3 c Olive oil
6 ea Garlic cloves, minced
1/2 ts Crushed red pepper
2 ts Salt
20 oz Fresh spinach fettucine
20 oz Fresh yellow fettucine
1 c Packed fresh basil leaves
— slivered

Place tomatoes in a large serving bowl. In a skillet, over very low
heat, warm oil, garlic, pepper salt. When garlic begins to sizzle,
turn off heat let garlic sit in the hot oil for 10 minutes. Pour
over tomatoes.
Cook fettucine till al dente. Drain toss gently with tomatoes.
Sprinkle with basil toss again.

– – – – – – – – – – – – – – – – – –

Title: Oatmeal Raisin Cookies
Categories: Cookies, Desserts
Servings: 48

1/2 c Margarine; softened
1/2 c Shortening
1 c Brown sugar, lt; packed
1/2 c Sugar
2 Eggs
2 T Water
2 T Corn syrup, lt
2 t Vanilla
2 t Cinnamon
1/4 t Nutmeg
1/8 t Ginger
1 1/2 c Flour; unsifted
1 t Baking soda
1 t Salt
3 c Oats, old fashioned
1 c Raisins

Cream margarine, shortening, sugars, eggs, corn syrup, water, and vanilla;
beat well. Combine flour baking soda and salt; add to creamed mixture. Beat
well; stir in oats and raisins. Drop by rounded teaspoonfuls onto ungreased
baking sheet. Bake at 350′ for 15 minutes. Cool slightly on sheet before
removing to cooling racks.

—–

Title: Southern Praline Grits
Categories: Desserts
Yield: 6 servings

3 1/2 c Water
1 c Enriched Hominy Quick Grits*
— (Quaker or Aunt Jemima)
1/2 ts Salt (optional)
2 Eggs; beaten
1/2 c Brown sugar, firmly packed
1/4 c Chopped pecans
2 tb Margarine or butter
1/2 ts Cinnamon

Heat oven to 350 F. Grease 2-qt. casserole. Bring water to a boil;
slowly stir in grits and salt. Return to boil; reduce heat. Simmer 2 to
4 minutes, stirring occasionally. Remove from heat. Cover; let stand 5
minutes. Stir in remaining ingredients; mix well. Pour into prepared
casserole. Bake 50 to 60 minutes or until knife inserted in center comes
out clean. Garnish with whipped cream or pecan halves, if desired.

*NOTE: To substitute regular Quaker or Aunt Jemima Enriched Hominy Grits,
increase water to 4-1/2 cups and simmer tim to 12 to 14 minutes, stirring
occasionally. Proceed as recipe directs.

NUTRITIONAL ANALYSIS per serving:
* calories 261
* carbohydrates 40 g
* protein 5 g
* fat 9 g
* calcium 34 mg
* sodium 250 mg
* cholesterol 90 mg
* dietary fiber 0 g

Source: “Hurry, Let’s Eat!”
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

—–

Title: Lemon Tagliatelle
Categories: Vegetarian, Pasta, Italian
Yield: 2 servings

175 g Tagliatelle
50 g Greek strained yoghurt
1/2 Rind of lemon
1/2 tb Olive oil
1/2 ts Grated nutmeg
Seasoning

1. Cook the tagliatelle according to instructions until al dente.
Drain thoroughly.

2. Place the yoghurt in a small pan with the remaining ingredients.
Bring to the boil then pour onto the pasta, stir well to coat
and serve at once.

Serve with the Spring Vegetables in a parcel.

MMMMM

1. Set coffee filter or double thickness of paper towling in strainer over
small bowl. Sppon yogurt into filter. Refrigerate yogurt and let drain 2
hours. (You should have about 1 1/3 c yogurt).

2. Squeeze liquid from spinach, pressing spinach between palms.

3. Place garlic and dill in food processor. Whirl until finely chopped. Add
spinach, feta, lemon rind , pepper, and salt. Whirl 1 minute or until cheese
is finely grated, scraping down side of bowl as needed. Add drained yogurt.
Pulse with on/off motion just until the mixture is combined.

4. Scrape the spread into a serving bowl (Laura’s note: I like to serve it in
a hollowed out bread boule.) and serve.

Nutrient value per Tablespoon: 20 cal, 2 g protein, 1 g fax, 1 g carbo, 61 mg
sodium, 4 mg cholesterol.