RAISIN PEANUT BUTTER COOKIES

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sugar
1/2 c Shortening
1/2 c Peanut butter
2 Eggs, well beaten
1/2 c Evaporated milk
1 c Raisins
2 1/2 c Flour
4 ts Baking powder
1/2 ts Salt
1 t Vanilla

Cream sugar with shortening and peanut butter. Add
eggs, raisins, and milk. Mix well. Sift flour,
measure, and sift with baking powder and salt. Add to
first mixture. Add flavoring. Mix thoroughly. Drop by
teaspoonfuls onto well-oiled baking sheet. Bake in
moderate oven (400 F) 12 minutes. 30 servings. Martha
Mathews. Fresno, CA.

– – – – – – – – – – – – – – – – – –

Title: BAKED APPLES
Categories: Desserts, Fruits
Yield: 6 servings

6 lg Baking apples
1/2 ts Cinnamon
1/4 ts Nutmeg
12 tb Brown sugar
1 1/2 ts Butter

1. Wash and core apples, then remove a 1 inch strip of
peel around the middle of each apple.

2. Place apples in a 2 quart square baking dish.

3. Mix sugar, and spices in a small bowl.

4. Fill center of each apple with mixture and dot with
1/4 ts. butter.

5. Add enough water to baking dish to cover the bottom
of the dish.

6. Bake uncovered, at 350ø until apples are tender.
Baste with glaze occasionaly.

Serve warm, covered with some of the baking glaze and
real whipped cream.

*** 1/2 c of raisins can be added to the sugar and
spice mixture. ***

Tip: McIntosh or Granny Smith apples are great for
this.

From the kitchen of Lois FLack.

—–

SANDY’S LENTIL/RICE/BARLEY SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Lentils
1 c Rice
2/3 c Barley
1 Onion, chopped
1 Bay Leaf
2 cn Corn
1 1/2 ts Sweet Basil
1 1/2 cn Evaporated Milk
Salt to taste

Wash and sort lentils, rice, barley. Simmer lentils,
rice and barley in 6 cups water with salt, onion, bay
leaf and sweet basil until tender. Add corn and milk.
Add additional salt to taste. Warm to desired eating
temperature.

Serve in a bowl with generous servings on Cottage
Cheese on top of the soup.

– – – – – – – – – – – – – – – – – –

Title: CHICKEN POT PIE
Categories: Casseroles, chicken
Yield: 6 servings

2 tb Butter
1/2 c Sliced onion
1 c Mushroom soup
1/2 c Milk
1/8 ts Marjoram
1 1/2 c Diced chicken
1 c Whole small potatoes
1 c Peas

cook onion in the butter till tender. blend soup, milk, marjoram and
add to onion and heat.put chicken, potatoes and peas in casserole and
pour the liquid ingredients over. top with bisquik mix or your own
tea biscuit recipe made into individual biscuits. bake in 450 degree
oven 20 minutes

MMMMM

NEPTUNE GAZPACHO

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Seafood

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

2 c Tomato juice
c Clam juice
1 Cucumber; peeled, seeded,
– and diced
3 Scallions; thinly sliced
2 tb Virgin olive oil
2 tb Red wine vinegar
1 tb Sugar
1 tb Fresh dill, chopped
1 Garlic clove; crushed,
– and chopped
4 oz Cream cheese; frozen hard,
– and then coarsely grated
1 Avocado; peeled, pitted and
– diced medium
1/2 ts Tabasco sauce
3/4 c Bay shrimp, cooked

In a large bowl place all of the ingredients except
for the shrimp. Gently mix the ingredients together.
Place the soup in the refrigerator and chill it
overnight. Serve the soup in chilled serving bowls and
garnish it with the bay shrimps floating on top.
Source: BeauRivage – Malibu, California “Southern
California Beach Recipe” by Joan and Carl Stromquist
ISBN: 0-9622807-3-9

– – – – – – – – – – – – – – – – – –

KARI’S CHOCOLATE CHIP MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c FLOUR
1 1/2 c SUGAR
3/4 ts BAKING SODA
1 d SALT
1 c BUTTER
2 ea EGGS
3/4 c BUTTERMILK
1/4 c SOUR CREAM
3/4 ts VANILLA
3/4 c CHOCOLATE CHIPS

IN A LARGE BOWL, COMBINE FLOUR, SUGAR, SODA, AND SALT.
CUT IN MARGARINE UNTIL CRUMBLY. STIR IN BUTTERMILK,
SOUR CREAM, AND VANILLA. DO NOT OVER MIX. FOLD IN
CHOCOLATE CHIPS. FILL GREASED MUFFIN TINS 3/4 FULL OF
BATTER. BAKE AT 375 DEG F. FOR 20 MINUTES.

– – – – – – – – – – – – – – – – – –

Title: Millionaire Shortbread
Categories: Cookies
Yield: 1 servings

Leland cgvh43b-; crust-
3/4 c Flour
1/4 c Sugar
1/4 c Butter; caramel layer-
1/2 c Butter
2 tb Corn syrup
1 cn Sweetened condensed milk;
-14-oz can
1 ts Vanilla
1/2 c Semisweet chocolate chips

Crust. Preheat oven to 350~. Mix together the flour, 1/4 cup sugar and
1/4 cup butter until crumbly.
Press into a greased 8- inch square pan. Bake for 10-15 minutes or until
golden brown. Cool.
Caramel Layer. In heavy saucepan, melt 1/2 cup butter. Add the corn syrup
and the sweetened condensed milk. Bring to a boil and cook 12-15 minutes,
stirring constantly, until mixture turns medium caramel color.
Do not let burn. Remove from heate and stir in vanilla. Pour over crust.
Cool. Melt chocolate chips and spread over the caramel layer. Cool until
set. Cut into bars or squares.

Here is my recipe for Millionaire Shortbread. It’s a very good one
because I am frequently asked for the recipe. Bette…NM.

—–

Title: Italian Asparagus
Categories: Diabetic, Vegetables, Side dishes, Cheese
Yield: 4 servings

1/2 lb Asparagus spears; 1/2 ts Oregano;
-cooked or canned 1/4 ts Garlic powder;
1/4 c Tomato sauce; Salt and pepper to taste
1/4 c Water 1/2 c Swiss cheese

Lay asparagus spears in shallow baking dish coated with vegetable
cooking spray. Blend Tomato Sauce, water, oregano, garlic powder,
salt, and pepper. Bake at 350F for 25 to 30 minutes.
Microwave: Cook on High for 5-6 minutes.
Food Exchange per servings: 1/2 VEGETABLE EXCHANGE + 1/2 MEAT EXCHANGE

Source: The Complete Diabetic Cookbook by Mary Jane Finsand

MMMMM

Title: Pratie Cakes
Categories: Diabetic, Vegetables, Side dishes
Yield: 7 servings

2 c Potatoes; mashed (fresh or Ing board)
-prefared from flakes) 1/4 ts Salt
1/2 c All-purpose flour; unsifted 2 tb Onion; finely chopped
(reserve some 1 tb to flour- 2 tb Margarine;

Turn mashed potatoes into a large bowl. Add flour, salt, and onion.
Mix thoroughly with hands and fingers until completely mixed and
smooth. Pat on a lightly floured board until 1/2 inch thick. Cut
with a 3-inch cookie cutter. Place on a cookie sheet, cover lightly
with waxed paper, and chill in refrigerator until just before
cooking. To cook, use 1 tablespoon margarine at a time. Melt
margarine in a large frying pan or stovetop griddle. Fry cakes over
moderately hot heat, turning to brown on both sides. Serve
immediately. Food exchange per serving: 1 STARCH EXCHANGE + 1 FAT
EXCHANGE CHO: 15g; PRO: 2g; FAT: 5g; CAL: 110
Low-sodium diets: Omit salt from original mashed potatoe mixture and
from recipe.

Certain Irish folk refer to potato cakes as “praties”. They are
great! Mix and shape ahead, then chill them before cooking.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O’Brion and her Meal Master

MMMMM

Title: BACON POTATO PIE
Categories: Casseroles, Usenet
Yield: 4 servings

1 lb Bacon, thick-sliced
-and lean
1 Onion
1 lb Baking potatoes
1/2 lb Cheddar cheese
8 Eggs

Cut the bacon slices into square pieces. Fry the pieces until well-cooked,
then drain on paper towels.

Peel the potatoes, then grate them. To prevent the grated potatoes from
discoloring while you prepare the other ingredients, you can put them into
a bowl of cold water. When you’re ready to use them, be sure to drain well
and squeeze them dry.

Grate the cheese. Mince the onion. Butter a 9×13 inch shallow baking
dish. Preheat the oven to 350 degrees F.

Beat the eggs in a large bowl. Add all the other ingredients and stir.
Pour the mixture into the baking dish and bake in the preheated oven for
about 45 minutes, or until the eggs are cooked. Serve hot, warm or at room
temperature.

NOTES:

* A brunch casserole with potatoes, eggs, bacon and cheese — This is a
very easy brunch dish, similar to a fritatta in texture, but full of
traditional breakfast ingredients. The recipe comes from a cookbook
published by the _Contra Costa (California) Times_ newspaper, called
“Tastes of the Times.” Yield: Serves 4-6.

* It really does make a difference if you use good meaty bacon for this. I
find the best bacon at my local butcher shop.

* You can prepare part of this ahead. I think egg dishes are better if
they haven’t been refrigerated. So if you want to work ahead, you can cook
the bacon, grate the cheese and potatoes and mince the onion the night
before. Store all these things separately in the refrigerator, covering the
potatoes with water. Then in the morning just mix it all up and bake it.

: Difficulty: moderate (tedious).
: Time: 30 minutes preparation, 1 hour baking and cooling.
: Precision: approximate measurement OK.

: Vicki O’Day
: Hewlett Packard Laboratories
: oday@hplabs.hp.com

: Copyright (C) 1986 USENET Community Trust

—–