Watermelon Salad

Recipe By : Ann Rosenzweig
Serving Size : 6 Preparation Time :0:10
Categories : Fruit Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups watermelon — seeded and diced
2 cups feta cheese — diced 3/4″
1 cup mint leaves — chopped
3/8 cup extra-v
2 tablespoons lime juice
freshly ground black pepper — to taste

In large bowl, toss all ingredients together just before serving.

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NOTES : If possible, use a fruity olive oil.

Chocolate-Dipped Coconut Shortbread

Recipe By : The Joy of Cookies
Serving Size : 24 Preparation Time :0:00
Categories : Cookies Chocolate
1

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter — softened
1/3 cup sugar
1 1/2 teaspoons vanilla extract
1 cup coconut — flaked
6 ounces semisweet chocolate chips — MELTED WITH
2 teaspoons butter

Buttery shortbread laced with coconut and dipped into dark chocolate.
Combine flour, baking powder, salt; set aside. Beat together butter,
sugar and vanilla until light and fluffy. Stir in four 1/2 cup at a time
and mix until well-blended. Stir in coconut. Form dough into a 4″ x 7″
rectangle. Wrap and refrigerate until firm, 2 hours. Preheat oven to 300.
Butter two large baking sheets. On floured surface, roll dough into an 8-
by 14-inch rectangle about 1/4-inch thick. Using floured knife with long
blade, cut into 24, 2-inch squares. Arrange squares, 1-inch apart, on
buttered sheets. Bake 25-30 minutes until golden. Cool on racks. Line 2
large baking sheets with waxed paper, set aside. Melt chocolate and butter
together, stirring to blend well. Dip half of each cookie diagonally into
chocolate, shaking off excess. Arrange on paper-lined sheets. Refrigerate
until chocolate sets, about 10 minutes. Store airtight at room temp or
freeze longer.
Source: The Joy of Cookies

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Cauliflower Marranca

Recipe By : Collis Cafe, Dartmouth College
Serving Size : 10 Preparation Time :0:00
Categories : Casseroles Main Dishes
Vegetarian Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups long-grain brown rice
7 3/4 cups water
1 2/3 cups mushrooms, fresh — sliced
1 cup red onions — finely chopped
1/3 cup olive oil
2 whole lemons
2 heads cauliflower — cut florets stems
1 3/4 teaspoons dried basil
1 teaspoon garlic — chopped
1/2 teaspoon salt and pepper — to taste
4 cups cheddar cheese — shredded

Combine rice with water in three quart saucepan. Bring to a boil and
immediately reduce heat to lowest possible. Stir once with a fork, cover,
and let cook for 20 minutes until water is completely absorbed.

Saute mushrooms and onions in olive oil. Add the juice of the two lemons.

Wash the cauliflower and cut into florets, chopping usable stems. Saute
with the onions and mushrooms (add more oil if necessary), adding basil,
garlic, and salt and black pepper to taste. Saute for about five minutes.

Combine with cooked rice, mixing thoroughly, adding cheddar cheese (or
cheese of your choice).

Bake in greased 9X13″ pan at 350° for 15 minutes – until cheese melts and
top is browned slightly.

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Title: Cream of Vegetable Soup
Categories: Soups/stews, Diabetic, Crockpot, Low-fat/cal
Yield: 4 servings

1 1/2 c Fine chop cooked vegetables 2 tb Melted margarine
3 1/2 c Fat-free chicken broth Salt to taste
1/4 c All-purpose flour Sprinkle of pepper,
optional

Use one or a combination of: asparagus, broccoli, carrots,
cauliflower, celery, mushrooms, onions, string beans.

Cook vegetables, drain well and chop into small pieces. Use within 30
minutes or refrigerate them.

Place broth in a saucepan and bring to a simmer over moderate heat.
Place flour, dry milk and melted margarine in a small bowl and mix
well to form coarse crumbs. Stir the flour mixture into the
simmering broth using a wire whip.

OR add the flour mixture to cold broth, cook and stir over moderate
heat to form a sauce. Cook and stir over moderate heat until mixture
is smooth and the starchy taste is gone. Add the vegetables to the
sauce and reheat to serving temperature. Taste for seasoning and add
salt and pepper. (Nutritive values are based on the use of commercial
broth with no added salt.) Serve hot. Makes 4 cups.

1 cup serving – 121 cal, 1 skim milk, 1 fat exchange 12 grams
carbohydrate, 5 grams protein, 6 grams fat, 1099 mg sodium.

Low-sodium diets: Use fresh or frozen vegetables cooked without salt,
low-sodium broth and salt-free margarine. Do not add salt.

Low-cholesterol diets: May be used as written.

Source: The High Fiber Cookbook for Diabetics by Mabel Cavaiani, 1987
Shared but not tested by Elizabeth Rodier Dec 93

Suggestions: Experiment with herbs or spices. A big fancy hotel is
serving Ginger Carrot Soup….maybe try 1/4 tsp to start.

MMMMM

Title: Poppyseed Cake
Categories: Diabetic, Desserts, Cakes
Yield: 8 servings

2.00 Eggs
0.50 c Apple juice concentrate
0.33 c Butter; melted
1.00 tb Lemon peel, grated
1.00 tb Lemon juice
1.00 ts Vanilla
1.00 c Flour
0.33 c Poppy seeds
1.50 ts Baking powder
0.50 ts Baking soda
0.13 ts Salt

Preheat oven to 350. Beat eggs in large bowl. Blend
in juice, butter, lemon peel, lemon juice, and
vanilla. Combine dry ingredients. Gradually add to egg
mixture, beating until well blended. Pour batter
evenly into greased 9″ square baking pan. Bake 20
minutes, until wooden pick inserted in center comes
out clean and edges are golden brown.

Cool on wire rack. Serve warm or at room temperature.

Nutrition information per piece: 206 calories, 4 gm
protein, 21 gm carbohydrate, 12 gm fat, 74 mg
cholesterol, 265 mg sodium, 1
diabetic starch/bread exchange, 1/4 diabetic
medium-fat meat exchange, 2 diabetic fat exchange, 1/2
diabetic fruit exchange.

Source: “Sugar-Free Desserts,” the December 1992 issue
of _Favorite All-Time Recipes_ magazine MM by Sylvia
Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator at net/node 004/005

—–

1 cup (8 oz.) lard, room temperature
1 egg
3/4 teaspoon almond extract
1/2 cup sugar
1/2 cup packed brown sugar
2 1/4 cups flour
1 1/4 teaspoons baking powder
50 to 55 whole blanched almonds
1 egg yolk, beaten

Preheat oven to 350 degrees. In a bowl, beat together lard, 1 egg, almond
extract, sugar and brown sugar until creamy. Add flour and baking powder,
beating until well blended. Shape dough into 1 1/4-inch balls. Place 2
inches apart on ungreased baking sheets. Press an almond in the center of
each. Brush cookies with beat egg yolk. Bake 14 to 15 minutes or until
golden. Remove and let cookies cool on racks. Makes about 50 to 55 cookies.

Boston Chicken Cranberry Sauce

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Sauces Fruits
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WALDINE VAN GEFFEN VGHC42A—–
1 pound Can jellied cranberry sauce
1 Jar Smucker’s Simply Fruit — (10 ounces) Orange
Marmalade
1/4 teaspoon Ground ginger
2 cups Fresh cranberries — each
2 pcs horizont. — (2 to 3)
1/3 cup Walnuts — chop fine

in 2-quart saucepan, over medium-to-low heat, use rubber bowl scraper to
stir together jellied sauce, marmalade and ginger until melted, about
6-8 minutes. Add the sliced cranberries, keeping sauce on low. Stir
often. Continue cooking and stirring often until cranberries are no
longer white and taste tender to the bite (not soft, but not too
crisp). Stir in walnuts. When cooled to lukewarm, refrigerate, covered
and use with a week to 10 days. Should freeze well to be used within 4
months. Source: Gloria Pitzer.

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Chocolate Dream Brownies

Recipe By : Janet Baker
Serving Size : 16 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup margarine
2 ounces chocolate
1 cup sugar
2 each eggs
1 cup all-purpose flour
1/2 cup pecans
FROSTING
1 1/2 cups powdered sugar
3 tablespoons margarine
2 tablespoons milk
drop food coloring
3/4 teaspoon peppermint extract
GLAZE
4 ounces semisweet chocolate
2 tablespoons margarine

FOR CAKE:

Preheat oven to 350 degrees. Grease an 8 or 9 inch pan.

Melt margarine and chocolate over a low heat; set aside.

In a small mixer bowl, at low speed mix together sugar and eggs for 2
minutes. Add other ingredients.

Pour into the pan and bake for 25 – 30 minutes, or until center is set.

FOR FROSTING:

Beat all items together and spread over cooled cake; refrigerate for at
least one hour.

FOR GLAZE:

Melt all items in a saucepan and drizzle over layer. Cover and refrigerate
at least 1 hour.

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Grand Marnier Souffle

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Desserts

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

Butter

Sugar,granulated

3 tb Butter

3 tb Flour

1/4 ts Salt

1/2 c Milk

4 Eggs,separated at room temp.

1/2 ts Cream of tartar

1/2 c Sugar,granulated

1/4 c Grand Marnier liqueur

1 Orange rind,grated

Sugar,confectioners’

Whipped cream

1.butter 1 1 1/2- to 2-quart souffle dish or casserole; dust with sugar and

set aside.

2. Melt 3 tablespoons butter in medium saucepan over medium-high heat;

blend in flour and salt.

3. Cook, stirring constantly, until mixture is smooth and bubbly; stir in

milk all at once.

4. Cook, stirring, until mixture boils and is smooth and thickened; set

aside.

5. In large mixer bowl, beat egg whites with cream of tartar at high speed

until foamy.

6. Add granulated sugar, 2 tablespoons at a time, beating constantly until

sugar is dissolved and whites are glossy and stand in soft peaks.

7. Thoroughly blend in egg yolks, liqueur and orange rind into reserved

sauce.

8. Gently, but thoroughly, fold yolk mixture into whites.

9. Carefully pour into prepared dish; bake in preheated 350’F. oven until

souffle is puffy, delicately browned and shake slightly when oven rack is

gently moved back and forth, about 45 to 55 minutes.

10. Dust with confectioners’ sugar and serve at once with whipped cream.

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Mirliton el Casserole

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Meats

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

1/2 lb Ground beef

2 tb Vegetable oil

1/2 c Onion,chopped

1 tb Green bell pepper,chopped

2 c Mirlitons,chopped (2 med)

1 1/2 ts Salt

1/2 ts Black pepper

2 tb Butter or margarine

1 tb Parsley,chopped

1/4 c Bread crumbs

1. In skillet, brown meat in vegetable oil.

2. Add onion, bell pepper, mirlitons, salt and pepper; cook slowly until

well done (about 30 minutes).

3. Fill buttered casserole with mirliton mixture, mixing in parsley.

4. Top with bread crumbs and bake in preheated 350’F. oven 20 minutes.

NOTE: Squash may be substituted for mirlitons.

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