Title: Vegetable Pilaf
Categories: Diabetic, Rice, Vegetables, Vegetarian
Yield: 6 servings

1 c Long-grain rice; 1/2 c Mushrooms; sliced
1 tb Betty’s butter; 2 tb White wine;
1 Shallot; minced 1 1/2 c Chicken/Vegetable stock;
2 Green onions; chopped Salt or pepper to taste
1 Carrot, sliced 2 tb Toasted sesame seeds;
1/2 c Snow peas; sliced

Soak rice 2 hours to shorten cooking time. Rinse and drain. In a
medium-size non-stick saucepan, heat butter and saute shallot until
softened. Add vegetables and saute about 3 minutes. Add rice to
vegetables; stirring to coat. Cook about 2 minutes. Stir in wine
broth; bring to a boil. Reduce heat, cover and simmer about 25
minutes, until rice is tender and liquid is absorbed. Remove from
heat and fluff with a fork. Season with salt and pepper. Garnish
with seasame seeds. NOTE: Try this recipe with other vegetables such
as peas, bell peppers, zucchini, raddichio, radishes, green beans,
asparagus, etc.

Food Exchanges per serving: 2 STARCH/BREAD EXCHANGES + 1 FAT
EXCHANGE + ( This recipe didn’t list the vegetable exchange.)
CAL: 182; CHO: 2mg; CAR: 31g; PRO: 4g; SOD: 127mg; FAT: 4g;

Source: Light Easy Diabetes Cuisine by Betty Marks

MMMMM

TOMATILLO CHICKEN ENCHILADAS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Mexican Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Coarsely shredded chicken or
-turkey
3 c Grated Monterey Jack
-cheese (divided)
1 To 2 (4-oz) cans chopped
-green chilies
1 1/2 ts Dried oregano leaves
Salt and pepper to taste
Vegetable oil
12 To 18 corn tortillas
-(depending on size)
Tomatillo sauce (recipe
-follows)
1 To 1 1/2 cups sour cream

Chopped cilantro, tomatillo slices and lime slices for
garnish

In a large bowl, mix chicken, 2 cups cheese, chilies
and oregano. Season with salt and pepper; set aside.
In a large skillet, heat 1/2 inch oil over medium-high
heat. When oil is hot add one tortilla at a time; cook
turning once, just until limp (about 10 seconds). Drain
on papper towels. While tortillas are warm, spoon
about 1/4 to 1/2 cup chicken mixture down the center
of each; roll tortillas to form enchilada. Set
enchiladas seam side down, in a 9-by-13-by-2-inch
baking dish, or to medium-sized baking dishes. (at
this point enchiladas may be covered and refrigerated
until the next day.) Cover enchiladas with foil and
bake in a 350 oven for 15 minutes until hot in the
center (cook 30 minutes if they were refrigerated).
Uncover and top with remaining cheese. Bake,
uncovered, until cheese melts, about 10 minutes. To
serve, spoon warm tomatillo sauce on each plate. Set
enchiladas on top of sauce. Spoon sour cream on top
and garnish.

Tomatillo Sauce

1/3 cup salad oil 2 medium onions, chopped 1 to 2 cans
chopped green chilies 1 cup chicken broth 1 (28-oz
can) tomatillos 3 T lime juice 2 t each: dried oregano
leaves and sugar 1 t cumin Salt to taste

Heat oil in a 3 to 4 quart pan over medium-high heat.
Add onions and cook stirring often, until soft, about
10 minutes. Stir in green chilies, chicken broth,
tomatillos, lime juice, oregano, sugar and cumin.
Bring to a boil reduce heat and simmer uncovered,
stirring occasionally, 25 minutes. Whirl sauce in a
blender. until smooth. Season with salt. Serves 6 to 9.

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CARROT-RAISIN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Diabetic Desserts
Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Nonstick vegetable spray
1 c Flour
2 tb Wheat germ, toasted
1 1/2 ts Baking powder
1 t Baking soda
1/2 ts Salt
2 ts Brown sugar substitute
1 t Cinnamon
1/8 ts Cloves
1/8 ts Nutmeg
1 1/3 c Carrots, shredded
1/2 c Raisins, soaked in hot water
2 Eggs
2 tb Vegetable oil

Preheat oven to 350 F. Spray muffin tins. (My
suggestion: spray paper muffin cups – low fat muffins
tend to stick.)

Combine dry ingredients in a large bowl. Stir in
carrots and drained raisins.

Beat eggs with oil. Stir into flour mixture. Divide
batter evenly among 12 tins. Bake for 30-35 minutes
or until toothpick inserted in center of muffin comes
out clean.

1 muffin – 105 cal, 1 starch, 1/2 fat exchange 3 grams
protein, 4 grams fat, 16 grams carbohydrate, 1 gram
fiber 213 mg sodium, 118 mg potassium, 46 mg
cholesterol

Source: Am. Diabetes Assoc. Family Cookbook Volume
III, 1987 Shared but not tested by Elizabeth Rodier,
Dec 93

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Title: MY ‘ENGAGEMENT’ CHEESECAKE *** BGMB90B
Categories: Desserts, Cheesecakes, Party, Family
Yield: 12 servings

———————————–CRUST———————————–
16 ea Graham crackers*
4 tb Butter

———————————-FILLING———————————-
1 lb Cream cheese
1 pt Sour cream
1 c Sugar
2 tb Flour
1 ts Vanilla
2 tb Lemon juice; fresh is best
5 ea Eggs
1 pn Salt

*Could use Cinnamon Crisp Cookies instead.
Blend the sour cream and cream cheese well and add the
egg yolks (which have been beaten first) and the other
ingredients. Whip egg whites until stiff and fold
cheese and yolk mixture in CAREFULLY. Make sure it is
all incorperated. Pour into a springform pan and bake
at 350 degrees for one hour. Then leave door closed
for one hour; and then oven door ajar for last5 hour
(3 in all). Cake is creamy and smooth and may crack a
bit on top. Good reason to make a strawberry topping.
This cake was given to Jeannie Toll by one of Mort’s
old girlfriends about 37 years ago. She gave it to me
when Mort and I told her about our engaement…hence
the title. Betty Mondress gave me her ‘recipe’ card as
mine dissappeared years ago. I used my copy of the
LEVITTOWN SISTERHOOD COOKBOOK; (Pa..circa 1957) until
it disintegrated. Of course i submitted it as my
own…. Ellen, did you know that? Mom was ‘bad’in
her younger days!!!

—–

Title: Moist Cranberry/apple Cookies
Categories: Cookies
Yield: 48 Servings

1/2 c Butter or margarine
1 c Brown sugar, packed
3/4 c Sugar
1 Egg
1/4 c Milk
2 c All-purpose flour
1 ts Baking powder
1 ts Ground cinnamon
1/2 ts Salt
1 ts Grated orange rind
1 1/2 c Apples; peel/chop
1 c Cranberries; chopped

Recipe by: Jo Merrill Cream butter and sugar; beat in egg and milk. Sift
together flour, baking powder, cinnamon and salt. Stir into butter mixture
until well blended. Stir in orange rind, apples and cranberries. Drop by
teaspoons onto greased cookie sheets. Bake in preheated 375 degree oven for
12-15 minutes. Makes about 48 cookies.
Jo Merrill

—–

PURIM RAVIOLI

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Pasta
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Spinach — small leaves bulk
-Salt
2 tb Olive oil
1 Onion — small, quartered
1 Carrot — small, peeled
-coarsely chopped
1/2 Chicken breast — cubed
-freshly ground black pepper
1 tb Flour — unbleached
Homemade pasta — made with 4
-Eggs 2/12 cups flour
6 qt -Water
3 c Marinara sauce — (Momma’s
-Tomato sauce) or Meat Sauce

Remove the roots and stems from spinach and save for later use. Rinse
spinach in cold water as many times as necessary to rid it of any sand.
Place in a pot with no water other than the water the spinach retains from
washing. Add a pinch of salt and cook, covered for about 5 minutes.
Transfer to a colander and set aside to drain.
Place oil, onion, carrot and chicken breast in a large skillet. Add 1 tsp
salt and 1/8 tsp pepper and cook over moderate heat for 4 to 5 minutes
longer or until most of the liquid has evaporated. Add flour and stir 1
more minute. Remove from heat; cool for 5 or 6 minutes, then chop very
fine.
Roll the dough paper thin and place over a floured board. With a feather
brush dipped in cold water lightly brush the top to maintain moisture.
Place mounds of spinach mixture on the dough in straight lines about 2
inches apart (measurements are from the centers of the mounds), making 8 or
9 dozen of them. Roll out the other half of the dough paper thin and place
loosely over the sheet with the mounds. With an Italian pastry wheel, press
along the furrows, cutting and sealing at the same time.
Bring 6 quarts of water to a boil. Add ravioli and 3 Tbsp salt. Stir until
boiling resumes. Cook 4 to 5 minutes, uncovered. Drain and serve with
marinara or meat sauce. SERVES: 6-8

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GARLIC SOUP (VEGAN)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Low-fat
Prodigy Dec.

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 qt Water
3 Fresh garlic bulbs — peel
1/2 c Pearl barley
1/4 c Long grain wild rice
4 lg Onions — chopped
4 Russet potatoes — peeled/chun
4 lg Carrots — peeled sliced
3 Celery — sliced
1/4 c Tamari soy sauce
1 t Thyme
1/4 ts Ground rosemary
1 tb Spike
2 ts Vegit
2 tb Vegtable broth powder
1 c Sliced fresh mushrooms
2 ts Simply organic seasoning
1 tb Dried parsley flakes
2 ts Dried dill weed
1 t Salt
1 t Salt
4 Russet potatoes — in small ch

This recipe is called garlic soup because it has so
much garlic in it but it is actually a very hearty
soup with a very sweet garlic flavor. It is well worth
the time it takes to peel the garlic but you must use
fresh garlic do not replace with dried minced. Place 2
cups of the water in a large stock pot. Add the whole
garlic cloves and cook over medium heat for 15 min.
Remove the garlic cloves and mash them thoroughly
before processing. Blend in a food processor. Add the
remaining 2 1/2 qts water the barley and the wild
rice. Bring to a boil cover and simmer for 15 min.
Add the remaining ingredients bring to a boil turn
down to simmer and cook until tender about 30-45 min.
This soup tastes best if made a day or two in advance
to give the flavors a chance to blend. Nutrition (per
serving): 274 calories Total Fat 1 g (3% of calories)
:

D/L from Prodigy 12-14-94. Recipe collection of Sue
Smith. 1.80á

– – – – – – – – – – – – – – – – – –

STUFFING SEASONING MIX

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Ground Sage — or
-Poultry Seasoning
1 t Instant Chicken Bouillon
-Granules
1 tb Dried Chopped Celery
2 tb Dried Minced Onion
2 ts Dried Parsley Leaves
-crushed
1/8 ts Ground Pepper

Cut a 6-inch square of heavy-duty foil. Place all
ingredients in center of foil. Fold foil to make an
airtight pachage. Label with date and contents.
Store in a cool, dry place. Use within 6 months.
Makes 1 package of STUFFING SEASONING MIX.
SAUCEPAN STUFFING 1-1/4 Cups Water 3 Tbs.
Butter or Margarine 1 Pkg. STUFFING SEASONING MIX 4
Cups Partially Dried 1/2-inch Bread Crumbs
In a medium saucepan, combine water, butter or
margarine and STUFFING SEASONING MIX. Bring to a boil
over medium-high heat. Reduce heat to medium; simmer
about 5 minutes. Stir in bread cubes. Cook 1 to 2
minutes until liquid is absorbed, stirring constantly.
Cover, remove from heat. Let stand 5 minutes before
serving. Makes 4 to 6 servings. VARIATIONS:
WHOLE-WHEAT STUFFING: Substitute 2 cups partially
dried whole-wheat bread pieces for half of bread
cubes. CORNBREAD STUFFING: Use 3 cups crumbled
cornbread for bread crumbs. GRANOLA STUFFING: Add 1/2
cup granola. Increase water to 1-1/2 cups. NUT
STUFFING: Add 1/4 cup walnuts or diced water chestnuts.

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