Title: No Fail Pie Crust
Categories: Pie Crusts
Yield: 6 servings

1/3 c shortening (or 1/3 cup lard)
3 tb cold water
1/2 ts salt
1 c all-purpose flour

Double the recipe for 2 crust pie.

Cut shortening into flour and salt until particles are size of small
peas.Sprinkle in water,1 tbsp.at a time,tossing with fork until all
flour is moistened and pastry almost cleans side of bowl (1 to 2 tsp.
water can be added if necessary.) Gather pastry into ball;shape into
flattened round on lightly floured cloth covered board.Roll pastry 2″
larger than inverted pie plate,9″ x 1 1/4"Fold pastry into
quarters;place in plate.Unfold and ease into plate,pressing firmly
against bottom and side.Trim edge of pastry 1″ from rim of plate.Fold
and roll pastry under, even with plate;flute.

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Title: HOMEMADE MUSTARD
Categories: Holiday
Yield: 1 servings

1/4 c Dry mustard; Colemans 1 tb Sugar
1/4 c White wine vinegar 1/2 ts Salt
1/3 c Dry white wine 3 Egg yolks

You begin with dry mustard, adding vinegar for tartness and wine for
mellowness; then you cook with egg yolks to give the spread its velvety
smooth texture. You can season the mildly flavored mustard as suggested,
or leave if plain. For gift-giving, package the mustards in jars and identify
them with decorative labels. In top of a double boiler, stir together mustard,
vinegar, wine, sugar, and salt. Let stand, uncovered, for 2 hours. Beat egg
yolks into mustard mixture. Place over simmering water and cook,
stirring with a wire whisk, until mixture thickens slightly (about 5
minutes). Pour into small jars and let cool. Cover tightly and refrigerate
for up to a month. Makes about 1 cup.

TARRAGON MUSTARD Follow recipe for Homemade Mustard; when
you remove mustard from heat, stir in 1/2 tsp dry tarragon. Serve with
roast lamb or chicken, shrimp, steaks, or as a sandwich spread.

TOMATO MUSTARD Follow recipe for Homemade Mustard; adding
1 tsp paprika, 1 TBL drained and chopped pimento, and 1/4 cup
tomato paste with egg yolks. Serve with seafood, hamburgers, frankfurters,
or baked ham.

LIME MUSTARD Follow recipe for Homemade Mustard; when you
remove mustard from heat, stir in 3/4 tsp grated lime peel and 1 1/2 tsp
lime juice. Serve with roast lamb or chicken, shrimp

Title: YOGURT RYE BREAD
Categories: Breads
Yield: 1 servings

1 1/2 c Warm water
2 pk Dry yeast
1 c Plain yogurt
1/4 c 9-grain cereal
1 c Bran flakes
1 1/2 ts Salt
4 tb Butter; softened
1 c Rye flour
2 1/2 c All-purpose flour (Or more)
1 tb Fennel seeds
2 tb Cornmeal

———————————–GLAZE———————————–
1 Egg yolk; mixed with
1 tb Water

IN A LARGE MIXING BOWL, stir the warm water and yeast together, and let
stand for a minute or so to dissolve. Stir in the yogurt, 9-grain cereal,
bran flakes, salt, butter, rye flour and 1 1/2 cups of the all-purpose
flour. Beat vigorously until well blended. Add enough all-purpose flour to
make a manageable dough, then turn out onto a lightly floured surface.
Knead for a few minutes, then let rest for 10 minutes. Resume kneading for
a good 10 minutes, until the dough is elastic, sprinkling on a little more
all-purpose flour as necessary to keep it from being too sticky. Knead in
the fennel seeds. Place in a large greased bowl, cover with plastic wrap or
a clean damp cloth, and let rise until double in bulk. Punch the dough down
and divide into 3 equal parts. Roll each piece into a long round strand
about 3/4-inch thick, making them all the same length. Pinch the strands
together at one end, and braid. When you’ve finished braiding, pinch both
ends together firmly and tuck them under a bit, to give the loaf a neat
look. Transfer to a baking sheet that’s been sprinkled with the cornmeal,
cover loosely, and let rise again until double in bulk. Brush with the
egg-yolk mixture, and bake in a preheated 350F oven for 45 minutes. Remove
from the sheet and cool on a rack. Makes 1 Loaf

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Peanut – Butter Crisscrosses

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup margarine*
1/2 cup granulated sugar*
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 cup peanut butter
2 1/2 cups flour
2 teaspoons soda
1/2 teaspoon salt

Cream margarine, sugars, eggs and vanilla. Stir in peanut butter. Sift dry in
gredients; stir into creamed mixture. Roll into balls (rounded teaspoon). Plac
e on non-stick treated cookie sheet. Press with back of floured fork to make c
risscross. Bake at 350 degrees about 10 minutes.

*1/2 cup margarine and 1/2 cup sugar has been removed from this recipe.

T4544 Records

busted by sooz

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Title: Bean Sprouts Cucumbers
Categories: Diabetic, Salads, Vegetables
Yield: 2 servings

2 c Bean sprouts; 1 tb Low-sodium soy sauce;
1 c Cucumber; 1 tb Water;
1 tb Apple cider vinegar; 1 tb Toasted sesame oil;
1 tb Sesame oil; ds Chili powder;

Blanch bean sprouts in boiling water 1 minute, drain and let cool.
Peel cucumber, cut in half, seed and slice thinly. Mix with sprouts.
In a small bowl, mix vinegar, seasame oil, soy sauce and water. Toss
with sprouts. Granish with seasame seeds and a dash of chili powder.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE;
CAL: 67; CHO: 0mg; CAR: 5g; PRO: 2g; SOD: 155mg; FAT: 5g;

Source: Light Easy Diabetes Cuisine by Betty Marks

MMMMM

Title: POPCORN SNOWMEN
Categories: Snacks, Holiday, Popcorn
Yield: 6 servings

4 tb Unsalted butter
4 c Mini marshmallows
9 c Popped popcorn
1/2 c Confectioners’ sugar
1 tb Milk
Gumdrops, cinnamon candies;
-fruit leather, jelly beans,
-licorice, pretzels,
-for garnish.

In a large saucepan, melt the butter over low heat. Add the
marshmallows and cook, stirring often, until melted and syrupy, about
5 minutes. Place the popped popcorn in a large lightly greased
shallow pan. Pour the syrup over the popcorn, tossing to coat evenly.
While still warm, form 6 balls about 5″ in diameter from the coated
popcorn for the bottom sections, giving the balls flat bases so the
snowmen will stand. Form 6 balls about 3-1/2″ in diameter for the
middle sections. Then form 6 balls about 2″ in diameter for the top
sections. Stir in the confectioners’ sugar and milk together until
smooth. Use the icing to stack three popcorn balls of decreasing
sizes into a snowman, then attach candies to decorate. (Gumdrops for
hats, fruit leather for scarves, etc.)

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Title: Sweet and Sour Red Cabbage
Categories: Diabetic, Side dishes, Vegetables
Yield: 8 folks

1 sm Head red cabbage; 3 tb Fructose;
1/2 c Water; 1/4 ts Salt;
2 ts Cornstarch; 1/2 ts Caraway seeds;
1/2 c Cider vinegar;

Shred cabbage steam over rapidly boiling water 10 minutes, or until
crisp-tender. Remove from heat thoroughly. Dissolve cornstarch in
water; add remaining ingredients; cook over medium heat until
slightly thickened. Put this dish with either in large mixing bowl;
add sauce and mix well. Use this dish with either hot or cold meat.
NOTE: This recipe is provided through the courtesy of Sweet Lite
Fructose. (However, I would and shall use my sugar sub.)

Food Exchange per servings: 1/2 FRUIT EXCHANGE + 1 VEGETABLE EXCHANGE
Cal: 45

Source: Recipes for Diabetics by Billie Little. (1985 version)

MMMMM

BREADMAKER HINTS #1 REV

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Judy Garnett pjxg05a

Make sure that all ingredients are at LEAST room temp. Put all
ingredients in bread pan in order listed. Yeast must be fresh! I keep
it in the refrigerator, but bringing to room temp. only takes a few
minutes. If you are making bread other than white, you may need to
add gluten and/or lecithin to your dough. They are especially helpful
when making whole wheat, rye or other heavier type breads. They help
improve elasticity of the dough. (They are usually available at
Health Food stores and I have found Lethicin near the Vitamins at
Pharmor.) I usually set the dark/light setting to “11 o’clock” unless
I’m making sweet bread, then I set it back to about “9 o’clock”. The
key to using the auto-breadmaker is to have the correct proportion of
flour to liquid. After the dough has kneaded for a few minutes in the
breadmaker, look in and see if there is ONE ball of dough which is
incorporating most of the flour from the sides of the pan. If it’s a
“gooey mess”, add 1 T. flour until it makes ONE SOFT ball. If there
are two or more balls, add 1 T water and see if it makes 1 ball. (You
may have to go back and forth with this until you get it right )
While it’s in its first knead (BEFORE it goes into the fermentation
cycle), open the lid and touch the dough lightly. It should be in one
soft ball. If your finger has sticky dough on it, add a Tablespoon of
flour. Let it knead a minute and touch it again and check to see if
it’s still sticky. Keep adding a tablespoon at a time ONLY until it’s
no longer sticky, DON’T OVERDO IT. If it just makes a slight
indentation and doesn’t look crusty, it’s probably about right. If it
feels too dry or is in two or more DRY-looking balls (not a sticky
mass), add a tablespoon at a time of WARM water. PLEASE DON’T ADD TOO
MUCH LIQUID. If you add too much liquid in proportion to the flour,
the dough may rise too much and overflow. If you look in and see that
the dough is threatening to rise up over the top of the bread pan,
don’t panic, poke it a few times with a toothpick, skewer, fork,etc.
until it deflates a little. PLEASE SEE BREADMAKER HINTS #2 Rev for
continutation of hints. Written in 1991

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Title: Corned Beef Dinner
Categories: Diabetic, Main dish, Meats, Vegetables
Yield: 16 3oz servin

4 lb Corned-beef round;* 6 Parsnips;
Water 3 Poatatoes; 4 oz each
6 Onions; 6 c Cabbage
6 Carrots;

Cover meat with cold water in Dutch oven; bring to a boil; drain.
Add water to cover; again bring to boil; reduce heat to low. Cover.
Cook as until meat is nearly tender (about 3 hours). skimming off as
much fat as possible from cooking water; (If you remove meat from
broth and refrigerate-or put in freezer, if time short-fat will
harden and remove easily 10-15.) Add vegetables; cook until
vegetables from water; drain and trim from meat. (about 10-15
minutes). Remove vegetables from water; drain and trim fat from meat.

Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 2 VEGETABLES
EXCHANGES + 3 LEAN MEATS EXCHANGES CAL: 300

Source: Recipes for Diabetics by Billie Little

MMMMM

PASTA AND SPINACH PESTO

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pasta Meatless

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Spaghetti or Linguine
-OR Thin Spaghetti,
– uncooked
10 oz Frozen spinach
– thawed, well drained
2 tb Vegetable oil
1/4 c Grated Parmesan cheese
2 tb Chopped parsley
2 Garlic cloves
1/2 ts Salt
1/2 ts Dried basil
2 tb Butter or margarine
1/3 c Water
4 oz Crumbled feta cheese

Prepare pasta according to package directions; drain.
In blender or food processor, combine spinach, oil,
Parmesan cheese, parsley, garlic, salt and basil.
Blend at medium speed or process until finely chopped.
Melt margarine in water. With blender or processor
running, gradually pour in melted margarine mixture
until blended. Toss with pasta. Sprinkle feta on top
and serve.

Each serving provides: 518 Calories; 18.1 g Protein;
83.2 g Carbohydrates; 12.2 g Fat; 15.1 mg Cholesterol;
417 mg Sodium. Calories from Fat: 21%

Copyright National Pasta Association
(http://www.ilovepasta.org) (Reprinted with permission)

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