Title: Fast pizza
Categories: Low-Fat, Pizza, Mcdougall
Yield: 1 servings

1 pn Pita bread; cut in half
1/4 c Tomato sauce; low sodium
1/8 c Yellow onions; chopped
1/8 c Scallions; chopped
1/8 c Green bell peppers; chopped
4 Mushroom; sliced
1/8 c Alfalfa sprouts

Recipe by: McDougall Program Preparation Time: 0:20 Cut the pita bread in
half by separating it into two circles. Spread each half with tomato sauce.
Sprinkle on the basil and oregano and add the toppings of your choice. Bake
at 300 degrees for 10 minutes , or heat in toaster oven for 5 minutes at
250 degrees setting.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
MMMMM

Title: Sunday Italian Vegetable Soup
Categories: Diabetic, Main dish, Soups/stews, Vegetables, Crockpot
Yield: 6 servings

1/2 c Dry navy beans; 1 c Zucchini; sliced
Water 1/2 c Celery; sliced
4 c Chicken broth; 1/2 c Chick peas; (garbanzo
beans)
3/4 c Carrot; sliced, peeled -drained canned
1/2 c Potato; sliced with peel 1/2 c Rotini or other pasta;
1 tb Corn oil; -uncooked
1/2 c Onion; sliced 1 tb Parsly; finely minced fresh
16 oz Can Italian tomatoes; 2 ts Dried basil; crumbled
-including liquid 1/4 ts Salt
2 c Cabbage; sliced thinly 1/4 ts Ground pepper; freshly

Cover navy beans with water in a large pot. Over medium heat, bring
just to the boiling point. Remover pan from heat, cover, and let
stand for 1 hour. Drain. Add chicken broth, carrot, and potato.
Cover and cook over medium heat until vegetables are almost tender,
about 35 minutes. Heat oil in a small skillet and saute onion until
tender. Add onion and all remaining ingredients to soup pot. Cook 15
minutes or until pasta is cooked. Serve hot

Food exchanges per serving: 2 STARCH EXCHANGES + 1 VEGETABLE + 1 FAT
EXCHANGE.

CHO: 34g; PRO: 12g; FAT: 4g; CAL: 216;
Low-sodium diets: Omit salt. Substitute canned vegetables and broth

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

Brought to you and yours via Nancy O’Brion and her Meal Master

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Shrimp or Crabmeat Canapes

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1/2 c Cooked shrimp or crabmeat

1 pk Cream cheese,softened (3 oz)

1/2 ts Worcestershire sauce

1 1/2 tb Chili sauce

Hot pepper sauce to taste

1. Mince or grind shrimp or crabmeat; combine with remaining ingredients

(thin, if necessary, with a little cream).

2. Spread on crackers or rounds of tossed bread.

– – – – – – – – – – – – – – – – – –

Legal Sea Foods Clam Chowder

Recipe By : The Legal Sea Foods Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Seafood Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 quarts littleneck clams (about 1-2/3 cups cooked —
chopped
1 clove garlic — chopped
1 cup water
2 ounces salt pork — finely chopped
2 cups chopped onions
3 tablespoons flour
1 1/2 pounds potatoes — peeled, and diced
into 1/2-inch cubes
4 1/2 cups clam broth
3 cups Fish Stock
2 cups light cream
Oyster crackers (optional)

Clean the clams and place them in a large pot along with the garlic and
water. Steam the clams just until opened, about 6 to 10 minutes,
depending
upon their size. Drain and shell the clams, reserving the broth. Mince
the
clam flesh, and set aside. Filter the clam broth either through coffee
filters or cheesecloth and set aside.
In a large, heavy pot slowly render the salt pork. Remove the cracklings
and set them aside. Slowly cook the onions in the fat for about 6
minutes,
stirring frequently, or until cooked through but not browned. Stir in
the
flour and cook, stirring, for 3 minutes. Add the reserved clam broth and
Fish Stock, and whisk to remove any flour lumps. Bring the liquid to a
boil, add the potatoes, lower the heat, and simmer until the potatoes
are
cooked through, about 15 minutes.
Stir in the reserved clams, salt-pork cracklings, and light cream. Heat
the
chowder until it is the temperature you prefer. Serve in large soup
bowls
with oyster crackers on the side.
Serves 8.

– – – – – – – – – – – – – – – – – –

NOTES : Recipe from: The Legal Sea Foods Cookbook Simply perfect recipes
from Boston’s favorite seafood restaurant By George Berkowitz and Jane
Doerfer $15.95
I think our clam chowder is the best in the business — and the public
certainly agrees. We sell about seven hundred gallons of clam chowder
each
week at our restaurants and take-out counters. The reason for its
popularity is simple. We use only the best ingredients and plenty of
them.
Don’t try and economize by cutting back on the amount of clams or cream
because the chowder will never taste as flavorful as ours.

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Shrimp with Fettuccine

Recipe By :

Serving Size : 4 Preparation Time :0:00
Categories : Seafood Shrimp
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Butter
24 md Shrimp — peeled, deveined
2 Garlic cloves
4 ts Parsley — minced
4 md Onions — sliced
4 Mushrooms — sliced
4 tb Tomatoes — peeled, seeded,
chopped — fresh
4 oz Scallions — coarsely chopped
2 ts Creole Seasoning **
2 oz shrimp stock
2 c fettuccini — cooked
1/4 c white wine
2 oz Butter

Place the butter, shrimp, garlic, parsley, onions, mushrooms,
tomatoes, scallions and seafood seasoning in a large saucepan. Stir
the mixture gently for 30 seconds.

Add the shrimp stock and cook until onions are transparent.

Add the cooked fettucine and white wine and simmer until the
sauce is almost absorbed and the shrimp are pink.

Remove the pan from the fire and add butter. Stir gently until
the butter is melted and creamy.

Serve immediately.

– – – – – – – – – – – – – – – – – –

Per serving: 528 Calories; 28g Fat (44% calories from fat); 33g Protein;
46g Carbohydrate; 181mg Cholesterol; 1187mg Sodium

Title: Herb-Pepper Cheese
Categories: Appetizers
Yield: 2 Cups

1 2.5 oz pkge. herb soup mix
1 8 oz. pkge. cream cheese,
-softened
1/2 c Butter or margarine,
-softened
2 tb Milk
1 tb White wine vinegar
1 Garlic clove, pressed
1 tb Grated onion
1/2 ts Freshly ground pepper

Combine all ingredients in a large bowl; stir well.
Cover and chill. Let stand at room temperature 30
minutes before serving with crackers and fresh
vegetables. Yield 2 cups. Typed in MMFormat by
cjhartlin@msn.com Recipe by Rita W. Cook-Southern
Living Magazine Apr.97

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Orange-Onion Salad with Pomegranate Dressing

Recipe By : Country Living Magazine, October 1994
Serving Size : 4 Preparation Time :0:00
Categories : Salad

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Pomegranate Dressing — *see recipe
4 large navel oranges
1 small red onion
4 cups chicory greens — torn
1/4 cup pomegranate seeds

1. Prepare Pomegranate Dressing (see recipe).
2. Using sharp knife, cut off peel of oranges, making sure to remove all
the bitter white pith. Cut oranges and onion crosswise into
1/4-inch-thick slices. Separate onion slices into rings.
3. On large platter, arrange chicory leaves and layer half of oranges
and half of onion slices; repeat with remaining orange and onion
slices. Sprinkle top with pomegranate seeds. Serve immediately with
Pomegranate Dressing.

– – – – – – – – – – – – – – – – – –

NOTES : This colorful salad will brighten and complement any meal. If
fresh clementines, a variety of seedless mandarin orange from Spain are
available, substitute two of them for one of the oranges.

Title: Sun-Dried Tomato Tapenade
Categories: Sun-dried, Appetizers
Yield: 1 servings

-Marie Arico CWJS00A
1 pk Sun-dried Tomatoes-3oz
Boiling Water
1 c Olive Oil
1 tb Drained Capers-Rounded T
2 ts Minced Garlic
1 ts Finely Grated Lemon Zest
1 ts Fresh Lemon Juice
1/2 ts Herbes de Provence

Place the tomatoes in a bowl and cover with boiling
water. Set aside until softened, about 2 minutes.
Drain and pat dry. When cool, place in a jar, cover
with the olive oil and set aside at room temperature
for 1 week. Pick the tomatoes out of the jar, leaving
plenty of oil on them. Reserve the remaining oil. In a
processor, combine the tomatoes with the capers,
garlic, lemon zest, lemon juice and herbs. Pulse until
a very coarse, rough puree forms, adding some of the
reserved oil, if necessary. Season to taste with salt.

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Title: Herbed Tomato Soup
Categories: Herbs Soups
Servings: 2

2 T Chopped Onion
1 T Butter Or Margarine
8 oz (1 Can) Tomato Sauce
1/4 t Dried Basil, Crushed
1/8 t Dried Thyme, Crushed
1 x Dash Freshly Ground Pepper
1 c Water
1 t Instant Chicken Bouillon
1 x Parmesan Croutons

In a 4-cup measure micro-cook onion and butter or margarine, uncovered, on
100% power 1 to 1 1/2 minutes or until onion is tender but not brown.
Stir in tomato sauce, dried basil, dried thyme, and freshly ground pepper.
Micro-cook, uncovered, on 50% of power for 4 to 6 minutes or just till
boiling. Stir in the water and instant chicken bouillon granules.
Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the
mixture is heated through. Serve with the Parmesan Croutons.

—————————————————————————–

Title: BISCOCHITOS- A CUT OUT SUGAR COOKIE
Categories: Biscuits
Yield: 1 servings

1 c Sugar
1 c Margarine or butter
3 tb Sweet sherry
1 Egg
3 c Flour
2 ts Baking powder
2 ts Anise seed crushed
1/4 ts Salt
1/4 c Sugar
1 ts Cinnamon

Heat oven to 350 degrees. Mix sugar and margarine,
sherry and egg in a large bowl. Stir in the remaining
ingredients except the 1/4 cup sugar and the cinnamon.
Divide dough into two balls. Roll out each ball to 1/4
inch thick and cut into any shape with cookie cutters.
Place on ungreased sheet. Mix together the sugar and
cinnamon and sprinkle on the cookies before baking.
Bake 10-12 minutes until golden.

These cookies are cute made into a cactus shape.
Pinch off balls of dough, one larger than a quarter
and 2 the size of a nickel. Roll each of the balls
between your palms to make cigar shape. Flatten the
large one to make the main stem of the cactus. Bend
one third of each of the two smaller ones to make a J
shape and attach them at uneven intervals on each side
to make the “arms”. Flatten them to match the trunk
and bake.

Let you daughter taste the anise first. Often
children do not like it as much as adults. If your
daughter does not like the anise flavor simply
substitute cinnamon oil or flavoring. It is very
popular in Mexico.

Nancy Lee Collins bcollins@students.wisc.edu

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