No-Bake Peanut Butter-Oatmeal Cookies

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2.00 c Sugar
0.25 c Cocoa
0.50 c Milk
0.25 lb Butter
1.00 pn Salt
1.00 ts Vanilla
0.50 c Crunchy peanut butter
2.00 c Rolled oats
1.00 c Coconut

Combine sugar, cocoa, milk and butter. Boil 1 minute. Remove from
heat; add rest of ingredients. Drop by spoonfuls on waxed paper.
Submitted By SAM WARING On 13 AUG 95
225706
~0600
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ELIZEBETH’S CHEESE BISCUITS

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Unbleached all-purpose flour
1/3 c Nonfat dry milk powder
3 tb Grated white cheddar cheese
-(preferably raw milk)
2 1/2 tb Wheat germ
2 tb Grated mozzarella cheese
2 tb Grated Emmenthal cheese
1 tb Baking powder
1 t Salt
1/2 c (1 cup) well-chilled butter,
-cut into 8 pieces
1 c Cold water

Makes about 20

Preheat oven to 350 F. Lightly butter 2 baking
sheets. Combine all ingredients except butter and
water in large bowl of heavy-duty electric mixer.
Using paddle attachment, cut in butter until mixture
resembles coarse meal. Slowly pour in water, beating
until dough just comes together. Turn out onto
lightly floured surface and pat to 3/4-inch thickness.
Cut into 2 1/2 inch squares using floured knife.
Arrange on prepared sheets, spacing 1 inch apart. Bake
until light brown, about 15 minutes. Serve
immediately. (Dough can also be made by hand.)

Bon Appetit

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Title: Chinese Chicken Corn Soup
Categories: Diabetic, Soups/stews, Crockpot, Vegetables, Main dish
Yield: 6 servings

3 c Chicken broth; 2 tb Cold water
8 1/4 oz Can creamed corn; 1 2 Egg; whites
1 c Chicken; diced, cooked, 2 tb Parsley; finely, minced,
-skinned -fresh
1 tb Cornstarch

Combine chicken broth, corn, and chicken pieces in a large saucepan.
Bring mixture to a boil over medium heat, stirring occasionally.
Blend cornstarch with cold water and add to soup. Continue cooking,
uncoverd, for 3 minutes. Beat egg whites untill foamy; stir into
soup. Reduce heat to a simmer and cook until foamy. Ladle soup into
individual bowls and garish with parsley. Serve hot.

Food Exchanges per serving: 2 MEAT EXCHANGES + 1 STARCH/BREAD
EXCHANGES. CHO: 14g; PRO: 16g; FAT: 4g; CAL: 156; Low-sodium diets:
Substitute unsalted broth.

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

MMMMM

Title: STIR-FRIED CELERY
Categories: Oriental, Vegetables
Yield: 4 servings

1 1/2 lb Chinese celery
-=OR=- European celery
2 tb Peanut oil
1 ts Salt
3 tb Finely chopped garlic
1/2 c Chicken stock

SEPARATE THE STALKS OF THE CELERY from the center and
with a sharp knife, string the tougher outside stalks.
Then cut the celery into 1-inch lengths. Heat a wok or
large saute pan until it is hot. Add the oil, salt and
garlic and stir-fry for 20 seconds. Pur in the celery
and continue to stir-fry 2 minutes. Finally, pour in
the chicken stock and continue to cook until most of
the liquid has evaporated. Serve at once. Serves 4, as
part of a Chinese meal or 2, as a single dish.

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Banana and Ricotta Pizza with Ham

Recipe By : Pizza
Serving Size : 4 Preparation Time :0:00
Categories : Fruit Pizza

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Milk Pizza Dough
3/4 Cup Ricotta cheese
3 Bananas, peeled and sliced
2 Tablespoons Unsalted butter
3 Ounces Cooked ham — thinly sliced

Make the pizza dough. Preheat the oven to 450F. If using a baking
stone or tiles, place in the oven now.

Roll out the pizza dough and spread the ricotta over it. Lay the
banana slices on top in concentric circles. Brush the butter over the
bananas. Transfer to the oven and bake for 10 minutes. Remove from
the oven and cover with the ham slices. Quickly return to the oven,
reduce the temperature to 400F and bake until the crust is golden,
about 10 minutes.

Serve immediately

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NOTES : This pizza can be made with crisply cooked and crumbled bacon
instead of ham — or with no meat at all.

Title: Barley Basics
Categories: Information
Yield: 1

Use cooked barley as a substitute for cooked rice or other grains in your
favorite recipes. Below is a helpful reference chart.

+—————————————————————-+
| MEDIUM BARLEY WATER SALT (optional) YIELD |
|—————————————————————-+
| 1/4 cup 1 cup 1/8 tsp. 1 cup |
| 1/2 cup 2 cups 1/4 tsp. 2 cups |
| 3/4 cup 3 cups 1/2 tsp. 3 cups |
| 1 cup 4 cups 1/2 tsp. 4 cups |
+—————————————————————-+

+—————————————————————-+
| QUICK BARLEY WATER SALT (optional) YIELD |
+—————————————————————-+
| 1/3 cup 2/3 cups 1/8 tsp. 1 cup |
| 2/3 cup 1-1/3 cups 1/4 tsp. 2 cups |
| 1 cup 2 cups 1/2 tsp. 3 cups |
| 1-1/3 cup 2-2/3 cups 1/2 tsp. 4 cups |
+—————————————————————-+

COOKING DIRECTIONS
==================
Boil water. Stir in barley and salt, if desired. Cover; reduce heat.
Simmer:
~~ 45 to 50 minutes for Medium Barley
~~ 10 to 12 minutes for Quick Barley
Remove from heat; let stand 5 minutes.

HELPFUL HINTS
* To store cooked barley:
Refrigerate barley in tightly covered container up to 1 week. Or,
freeze in tightly covered container bag up to 6 months.

* To reheat cooked barley:
MICROWAVE: Remove barley from freezer container or bag. Place in
microwavable container. For each cup of barley, sprinkle with 2
tablespoons water; cover. Microwave on HIGH 2 to 3 minutes,
stirring half way through cooking.

STOVETOP: Place barley in heavy saucepan. For each cup of barley,
sprinkle with 2 tablespoons water; cover. Cook over low heat 5 to 8
minutes or until heated through, stirring occasionally.

* For a new twist —
~~ toss cooked barley into salads
~~ stir cooked barley into soups and stews
~~ mix cooked barley with stir-fried vegetables

Source: Quaker’s Best Barley Recipes
Copyright 1992 The Quaker Oats Company
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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Title: BEAN CURD ROLLS
Categories: Appetizers, Chinese, Vegetarian
Yield: 6 servings

1 c Uncooked shortgrain rice
6 ea Dried shiitake mushrooms
1 tb Vegetable oil
1 ea Garlic clove, minced
1/2 sm Carrot, cut into 1″ slivers
3 ea Asparagus tips, cut into
— 1/2″ pieces, diagonally
1/4 c Slivered bamboo shoots
1/4 c Ginkgo nuts, optional
2 ea Pitted dates, chopped
2 ea Green onions, sliced
1 tb Hoisin suce
2 tb Soy sauce
2 ts Rice wine/dry sherry
2 ts Sesame oil
6 ea Dried bean curd sheets,
— soaked for a few minutes
1 tb Flour mixed with 1 tb water
6 tb Vegetable oil

Cover rice with warm water soak for 30 minutes.
Drain. Line the inside of a steamer with a damp
cheesecloth. Place rice on cheesecloth. Then cover
steam the rice over boiling water for 30 minutes. Set
aside.

Meanwhile, cover mushrooms with warm water soak for
30 minutes. Drain well. Cut off discard stems.
Thinly slice caps. Set aside.

Place a wok over high heat till hot. Add oil,
swirling to coat sides. Add garlic cook, stirring
for 10 seconds. Add carrot asparagus stir fry for
2 minutes. Add reserved mushrooms, bamboo shoots,
nuts, dates, onions, hoisin sauce, soy sauce, rice
wine or sherry sesame oil. Stir fry for 2 minutes.
Add rice mix well. Transfer to a bowl set aside.

To make rolls, spread about 2 heaping tablespoonfuls
of filling diagonally across a bean curd sheet. Keep
remaining sheets covered to prevent drying. Fold
bottom corner over filling to cover, then fold over
right left corners. Roll over once to enclose
filling. Brush sides top of triangle with flour
water mixture. Fold over to seal. Cover filled rolls
with a damp cloth while preparing the rest of the
rolls.

Place a non-stick frying pan over medium heat. Add 1
to 2 tb oil. Add rolls two at a time cook for 2
minutes on each side, or till golden brown. Transfer
to a heat proof dish keep warm in a 200F oven while
cooking remaining rolls.

To serve, cut each roll into thirds.

“Vegetarian Times” February, 1992.

—–

BLACK BEAN SALAD WITH ORANGES

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Vegetarian
Beans

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 each Garlic cloves — minced
1/2 each Red onion — chopped
1/2 each Red bell pepper — diced
1/2 each Yellow bell pepper — diced
1 teaspoon Cumin
2 teaspoons Coriander
Juice of 4 limes
1/2 cup Olive oil
1 each Jalapeno pepper — minced
2 cups Cooked black beans
1 tablespoon Cilantro
2 each Oranges, peeled — sectioned

Combine first nine ingredients in order in large bowl. Toss on beans
oranges. Mix to coat. Season to taste with salt pepper.

“The Hamilton Spectator” August, 1993

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