Title: Low-Fat Sour Dairy Dressing
Categories: brunch, low-cal
Yield: 2 cups

1 c 1% fat cottage cheese
1/4 c buttermilk from skim milk
2 tb lemon juice
1 tb corn oil

Put all the ingredients in a blender or food processor and blend
until completely smooth, scraping sides down with spatula as
necessary.

NOTE: Use with 1 percent-fat cottage cheese or with fresh, stewed, or
preserved fruit and a good bread for breakfast.

Nutritional information for TOTAL recipe: Calories – 511;
Carbohydrates – 21.7g; Protein – 62.5g; Total Fat ~ 17.8g; Sat fat –
4.0g; % of calories from fat – 31; Cholesterol – 48.0mg.

Source: Eat Right, Eat Well – The Italian Way; by Edward Giobbi and
Richard Wolff, M.D.
Formatted by: Nancy Filbert; September, 1995, Recipe Club.

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*NFA BLUEBERRY MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 c Whole Wheat Flour
3/4 ts Salt
1/3 c Sugar
2 ts Baking Powder
4 oz Egg Substitute *
4 tb Water
1/4 c Applesauce
3/4 c Skim Milk or Soy Milk
1 c Blueberries
1 t Grated orange or lemon rind

*Or use powdered egg replacer sufficient to replace 2
eggs.

Sift dry ingredients together. Beat eggs in a medium
bowl.

Add applesauce and milk to the eggs. Combine the
liquid and the dry ingred. with a few strokes. Fold
into the batter, before the dry ingred. are completely
moist–add the orange peel and blueberries. Fill well
greased muffin pans full and bake in a 400 degree
preheated oven for 25-30 min.

92 calories < 1 gram of fat 0 mg chol 227 mg sodium - - - - - - - - - - - - - - - - - -

Title: BAKED FISH CAKE
Categories: Diabetic, Fish, Vegetables
Yield: 4 friends

1 1/2 lb Potatoes; peeled
1 lb White fish fillet;
Salt; (to taste)
Grd white or black pepper;
-Freshly
2 tb Butter;
4 tb Milk;
Grated peel of 1/2 lemon;
2 tb Parsly; fresh chopped
1 ts Anchovy extract (optional)
3 tb All-purpose flour;
2 tb Oil

Cut the potatoes into chunks and place then in a
saucepan with enough water to cover, adding a little
salt if liked. Heat until just about to boil.
Meanwhile, lay the fish on a plate or dish to cover
the saucepan and cover it with a second plate, lid or
foil. Put the fish on the pan when the water is
boiling, then reduce the heat so water does not froth
over. Cook the potatoes until tender-10-15 minutes if
the chucks are faily small. Set the aside, without
uncovering it. Drain and mash the potatoes, beating
the well until smooth. Mix in the butter, milk, lemon
peel, parsley and anchovy extract, is used Preheat
oven to 400 degrees. Grease a quicke dish or baking
pan. Pour any cooking juices from the fish into the
potato mixture. Flake the flash off the skin,
discarded any bones, and at it to the potatoes. Mix
well, adding seasoning to taste. Use a large spoon to
place the fish mixture in a mound on the prepared dish
or pan but do not flatten it until it is all in
mounded up. Flatten the top of the mixture sightly,
then sprinkle it with a little of the flour. Use a
spatula and slice to flatten the mixture into a little
neat circle, about 7″ across. Pat the sides with the
knife and the top with slice to that the mixture is
even and neatly shaped, keep sprinkling with the flour
to coat the outside evenly. Trickle the oil over the
fish cake and bake it for about 30 minutes, until well
browned. Cut into wedges to serve.

Food Exchanges were not listed,
(Good thing I found the book on sale and cheap to boot)

Source: The Diabetic Cookbook by Bridget Jones.

Brought to you and yours via Nancy O’brion and her
my favorite foods)

—–

Title: HOLIDAY CHOCOLATE COOKIES
Categories: Cookies
Yield: 36 servings

1/2 c Butter or margarine
– softened
3/4 c Sugar
1 Egg
1 ts Vanilla extract
1 1/2 c All-purpose flour
1/3 c HERSHEY’S Cocoa
1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt

—————————-DECORATOR’S FROSTING—————————-
1 1/2 c Powdered sugar
2 tb Shortening
2 tb Milk
1/2 ts Vanilla extract
Red food color

Heat oven to 325 F. In large mixer bowl, beat butter, sugar, egg and
vanilla until light and fluffy. Stir together, stir together flour,
cocoa, baking powder, baking soda and salt; add to butter mixture,
blending well. On lightly floured surface, roll small portion of dough
at a time to 1/4-inch thickness. (Refrigerate dough if too soft to
roll.) Cut with 2-1/2-inch cookie cutter; place on ungreased cookie
sheet. Bake 5 to 7 minutes or until only slight indentation remains when
touched lightly. Cool 1 minute; remove from cookie sheet to wire rack.
Cool completely. Prepare DECORATOR’S FROSTING. Frost cookies; decorate
as desired. About 3 dozen cookies.

DECORATOR’S FROSTING: In small mixer bowl, combine all ingredients
except red food color; beat until smooth and of spreading consistency.
Tint with food color, blending well.

Hershey’s is a registered trademark of Hershey Foods Corporation.
Recipe may be reprinted courtesy of the Hershey Kitchens.

Title: Cheese Biscuits
Categories: Breads
Yield: 8 servings

1 c Flour 1/2 c Milk
3 ts Baking powder 1/4 ts Salt
1 tb Butter or butter substitute 1/2 c Grated cheese

Prize winning recipe

Sift flour, measure, and sift with baking powder and salt. Work in butter
and cheese with 2 spatulas or tips of fingers. Add milk. Mix quickly and
lightly. Drop by teaspoonfuls on well-oiled baking sheet. Bake in hot oven
(450ø F) 12 minutes. 8 servings. The Household Searchlight – 1941

—–

OATMEAL-APPLE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 oz Egg Beaters
1 c Skim milk
3 ts Polyunsaturated oil
1 c Whole wheat flour
3 ts Baking powder
1 c Uncooked rolled oats
1 c Raisins
1 c Peeled, chopped apples

Preheat oven to 425 degrees F. and grease muffin
tins. Mix egg whites, milk, and oil in bowl. Add dry
ingredients and mix. Fold in raisins and apples. Place
batter in muffin tins; fill each 3/4 full. Bake about
20 minutes or until centers seem dry.

– – – – – – – – – – – – – – – – – –

Title: APRICOTS IN BRANDY
Categories: Fruits, Desserts, Alcohol
Yield: 2 servings

-Virginia Housewife, 1831

“Take freshly gathered Apricots not too ripe; to Half their Weight of loaf
Sugar, add as much Water as will cover the Fruit; boil and skim it: then
put in the Apricots, and let them remain five or six Minutes; take them up
without Syruup, and ;ay them on Dishes to cool; boil the Syrup till reduced
one Half; when the Apricots are cold, put them in Bottles, and cover them
with equal Quantities of syrup and French Brandy. If the Apricots be
clingstone, they will require more scalding.” Source: Mrs. Mary Randolph’s
Virginia Housewife, 1831

Posted on Cooking Echo by Karl Lembke on 12-26-92

MM by Cathy Svitek

—–

Title: Brown Nugget Dessert
Categories: Desserts
Yield: 6 servings

1/2 c Butter
2 c Powdered sugar
3 tb Cocoa
1/4 ts Salt
2 Eggs; separated
1/2 ts Vanilla
3/4 c Chopped Calif. Dried Figs
9 sl Pound cake
1/2 c Heavy cream
Small chocolate candies

Cream butter and sugar; beat in cocoa and salt. Add egg yolks, one at a
time. Beat egg whites until stiff; fold into creamed mixture. Add
vanilla and California Dried Figs. On small tray or platter, place 3
slices of pound cake in a row (about 3 x 9 inches). Pour part of fig
mixture over cake. Make another layer of cake; then more filling. Top
with layer of cake. Frost sides with remaining fig mixture. Chill
several hours. Whip cream; spread on top of cake; garnish with candies.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

—–

SEAFOOD MARINARA

Recipe By : TVFN How to Boil Water
Serving Size : 1 Preparation Time :0:00
Categories : Pasta Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon olive oil
1/2 onion — finely chopped
2 cloves garlic — finely chopped
1/2 cup white wine
3 cups good quality tomato sauce
1/4 teaspoon red pepper flakes
10 large shrimp — peeled and deveined
10 scallops — rinsed
1/4 cup chopped parsley
12 ounces angel hair pasta or vermicelli — cooked and
drained

In a large skillet, heat oil over medium-high heat.
Stir in onion and cook for 2 minutes.
Add garlic and cook for 30 seconds.
Add white wine and simmer for 2 minutes.
Stir in tomato sauce and red pepper flakes.
Bring sauce to a simmer and stir in the shrimp.
Cook for 1 minute and stir in scallops.
Simmer for 2 minutes. Stir in parsley and toss with pasta.
Serve immediately.

Yield: 2 servings

– – – – – – – – – – – – – – – – – –

NOTES : Show #BW8335

Title: BERRY CREPES WITH ORANGE SAUCE
Categories: Breakfast
Yield: 4 servings

1 c Fresh blueberries
1 c Sliced strawberries
1 tb Sugar
3 pk Cream cheese, softened (3oz)
1/4 c Honey
3/4 c Orange juice
8 Crepes (6 1/2")

1. Combine blueberries, strawberries and sugar in small bowl; set
aside.

2. To prepare sauce, beat cream cheese and honey until light; slowly
beat in orange juice.

3. Spoon about 1/2 cup of berry filling in center of 1 crepe. Spoon
about 1 tablespoon sauce over berries. Roll up; place on serving
plate. Repeat with remaining crepes.

4. Pour remaining sauce over crepes.

MMMMM