Title: CIDER-MAPLE APPLES
Categories: Desserts, Diabetic
Yield: 1 servings

Stephen Ceideburg
1 Firm cooking apple *
3 tb Cider or apple juice
2 tb Maple syrup

* such as Granny Smith, MacIntosh or Winesap

Hands on time: 5 minutes. Stovetop cooking time: 10
minutes. Microwaving time: 5 minutes.

Peel apple, cut in half vertically; remove seeds with
melon ball cutter or paring knife. Cut halves into
1/2-inch slices. Pour cider and syrup over apple
slices in small nonstick skillet for stovetop cooking,
or in 2-cup casserole for microwaving.

To cook on the stovetop: Cover apple slices and bring
to a simmer over low heat; cook 10 minutes, or until
translucent. Stir once or twice, adding water if
necessary to prevent sticking.

To cook in a microwave: Cook, covered, on high 2
minutes. Stir and cook on high, uncovered, 2 to 3
minutes longer, or until tender. Let stand 5 minutes
before serving.

Per serving: 207 calories (1 percent from protein, 97
percent from carbohydrate, 2 percent from fat), less
than 1 gram protein, 54 grams carbohydrate, 1 gram
fat, 0 cholesterol, 26 milligrams sodium.

Exchanges: 2 fruit.

From the Oregonian FOODday, 1/5/93.

Posted by Stephen Ceideburg

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Title: Red Cabbage Ii
Categories: Diabetic, Vegetables, Side dishes
Yield: 6 sweet ones

1 t Oil; 1/2 Bay leaf;
1/2 c Onion; finely chopped; 1 T Sugar;
4 c Red cabbage; coarse shredded (sugar substitute, please)
1 c Peeled apple; chopped 1 1/2 T White vinegar;
2 Whole cloves;

In a heavy skillet, heat oil over medium high heat. Add onion and
saute until tender. Add cabbage, apple, cloves and bay leaf. Cover
and simmer about 20 min or until cabbage is tender. If cabbage gets
dry, add a small amount of water. Add sugar and vinegar to cabbage
mixture; toss gently. Cover and cook about 5 min longer. Cal 45; Fat
1g. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/4 FRUIT
EXCHANGES + 1 FAT EXCHANGES.
Nancy O’Brion’s NOTES:

I have no idea what this is like, but this is on my “to try” list.
This one I will make it for us…..

MMMMM

Title: Kiffles
Categories: Cookies
Yield: 5 servings

2 c Flour, (heaping) 3 tb Sugar
1 tb Sour cream, heaping 1 c Butter
3 ea Egg yolks 1 c Prune butter

Cream butter, sour cream, and sugar. Add egg yolks, then flour. Knead
with hands until well blended, adding a little more flour if needed. Divide
dough into 6-8 sections, pat each into a flat piece, then chill. Roll out,
between waxed paper, each section like a pie crust. Cut with a sharp knife
~ 4 cross cuts to make 8 triangles. Drop 1/2 teaspoon of prune butter onto
each triangle, roll up starting at wide end. Put on greased cookie sheet.
Bake 375 degrees or till light brown. If desired, sprinkle with powdered
sugar. Even though these have very little sugar, they are fabulous. They
even give Kolaches some stiff competition.

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Rum Balls (2)

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Vanilla wafers, crushed
3 tb Dark corn syrup
1 c Walnuts, crushed
1/4 c Rum
2 tb Cocoa
1 c Powdered sugar

Mix all of the above ingredients in a large bowl. Roll the mixture into
small balls. Roll the balls in powdered sugar.

You can substitute your favorite spirits for the rum.

* Robin Zeek’s famous rum balls — A great holiday treat.

: Difficulty: easy to moderate. How good were you in kindergarten clay-1?
: Time: 15 minutes preparation, 15 minutes rolling and powdering.
: Precision: measure the ingredients.

: Robin Zeek
: AT T Network Systems, Columbus, Ohio, USA
: {cbatt,cbosgd}!cbdkc1!rlz

: Copyright (C) 1986 USENET Community Trust

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Fried Soft-Shell Crab

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Creole Fish
Seafood

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

6 Crabs,soft-shell

1 Egg,beaten

1 c Milk

Salt to taste

Pepper to taste

Flour

Vegetable oil

Lemon slices

Parsley,minced,fresh

1. Wash cleaned crabs well.

2. Mix egg, milk, salt and pepper; soak crabs in mixture.

3. Coat crabs with flour, then deep-fry in hot oil until brown.

4. Drain on paper towels; garnish with lemon slices and sprinkle with

minced parsley.

NOTE: Wonderful to serve at a picnic or backyard supper.

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BAKED STUFFED SQUID

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Greek Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Karen Mintzias
1 lb Squid
Salt
6 tb Olive oil
1 Onion — chopped
1/3 c Raw long-grain white rice
1/2 c Chopped fresh parsley
1/4 c Chopped fresh mint leaves
2 tb White wine
1/4 c Pine nuts
1/4 c Black raisins
Freshly ground pepper
4 Peeled tomatoes — drained
1/3 c White wine

Wash and clean the squid, separating the outer sacs from the heads and
tentacles, removing and discarding the translucent cartilage, and small
sand bag and ink. Rub salt on the outer sacs and rinse them inside and out
with cold water. Heads and tentacles should be rinsed thoroughly and
cooked along with the sacs after you stuff the latter. Drain and set
aside.

Heat 1/4 cup of the oil in a heavy frying pan, then add the onion and cook,
without browning, until transparent. Stir in the rice and saute a few
minutes, until golden. Blend in the parsley, mint, 2 tablespoons wine,
pine nuts, and raisins, and season with salt and pepper to taste. Add
enough water to half cover and cook for a few minutes, then stuff the squid
sacs with the mixture using a very small spoon and allowing enough liquid
in each for the rice to cook. Seal opening with skewers or toothpicks.
Place the stuffed sacs with the heads and tentacles in a baking-serving
dish. Sprinkle with salt and pepper and set aside.

Meanwhile, combine the tomatoes, 1/3 cup wine, and a little salt and pepper
in a small saucepan and simmer for 5 minutes. Pour the sauce over the
squid and dribble the remaining 2 tablespoons olive oil over the top. Bake
in a medium-slow oven (300 F) for 1 1/2 hours or until the squid and rice
are tender and the sauce has thickened. Serve warm or cold.

From: “The Food of Greece” by Vilma Liacouras Chantiles. Avenel Books, New
York.

Typed for you by Karen Mintzias

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CHOCOLATE SWIRL CHEESECAKE

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CRUST—–
1 pk Famous Chocolate Wafers
-(9 ounces or 2 1/2 cups)
6 tb Soy margarine — melted
1/4 c Sliced almonds
—–FILLING—–
16 oz Light cream cheese
10 1/2 oz Firm silken tofu
4 Eggs
3 tb Lemon juice
1 1/4 c Sugar
—–TOPPING—–
16 oz Light sour cream
1/3 c Sugar
1 t Vanilla
1/8 c Chilled chocolate syrup

Preheat oven to 350 degrees. In food processor bowl, process crumbs. Add
almonds and margarine and process. Spread evenly across bottom and up
sides of a 10-inch springform pan. Press onto bottom up sides of pan.
In clean processor bowl, combine cream cheese and tofu with sugar until
smooth. Add four eggs and lemon juice. Process until smooth. Pour the
filling over the crust and bake for 50 minutes. Remove cheesecake from
oven. Reduce heat to 300 degrees. Mix sour cream, remaining sugar and
vanilla. Spread over cheesecake. Drizzle chocolate syrup over top of
sour cream and gently marble. Bake for 20-25 minutes. Cool for one hour,
then refrigerate overnight. Serve plain or top with fresh fruit. Yields
10 servings. Tip: Look for chocolate wafers in the ice cream toppings
section of your supermarket.

(Cheesecake Per Serving): 588 calories/13 grams protein/12 grams
carbohydrates/35 grams total fat/16 grams saturated fat/127 mg
cholesterol/547 mg sodium (Topping Per Serving): 132 calories/1 gram
protein/2 grams carbohydrates/ 10 grams total fat/6 grams saturated
fat/19 mg cholesterol/68 mg sodium

Created by Connie Cahill
Copyright 1996 Indiana Soybean Development Council

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Title: AVGOLEMONO SOUP (LEMON)
Categories: Soups
Yield: 10 servings

2 c Milk
6 ea Egg yolks, beaten
1/2 c Long grain rice
1 ea Chopped parsley to taste
1 ea Grated lemon peel (optional)
2 tb Cornstarch
2 qt Basic chicken stock
1/2 ea Stick butter 1/8 lb
1 c Fresh lemon juice
1 ea Salt and pepper

Stir the milk and cornstarch together and beat in the egg yolks. Set
aside. Bring the stock to boil in a 4 qt. soup pot and add the rice.
Cook, covered, until the rice is puffy and tender, about 25 min.
Remove the soup form heat, add milk and egg mixture, stirring
carefully. Continue to cook for a moment until all thickens. Remove
from the heat again and add the butter, chopped parsley, and lemon
juice. You may wish to add some grated lemon peel as well.

MMMMM

Title: PEACHES IN WINE
Categories: Desserts, White wine
Yield: 4 servings

1/4 c Sugar
1 tb Lemon juice
1/4 c Sweet white wine
1 cn Sliced peaches (16oz)

Heat sugar, wine and lemon juice in 1 1/2-quart saucepan over medium
heat until sugar is dissolved; pour over peaches. Cover and
refrigerate, stirring occasionally, until chilled, about 1 hour.

MMMMM

APPLESAUCE CINNAMON MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Oat Bran cereal — uncooked
1 c Whole wheat flour
2 ts Ground cinnamon
1 t Baking powder
3/4 ts Baking soda
1/2 ts Salt
3/4 c Unsweetened applesause
1/2 c Honey
1/2 c Vegetable oil
1 Egg
1 t Pure vanilla extract
1/4 c Walnuts

Preheat oven to 375. Coat 12 medium-size cups with
vegetables oil or line with paper baking cups. In
medium bowl combine Oat Bran cereal, flour, cinnamon,
baking powder, soda, and salt. In large bowl combine
applesauce, honey, oil, egg, and vanilla. Stir in dry
ingredients; mix well. Stir in nuts. Fill prepared
muffin cup almost full. Bake 15-20 minutes or until
golden brown. Serve warm.

Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE +
1 FAT EXCHANGE + 1/2 FRUIT EXCHANGE.
CHO: 23g; PRO: 3g; FAT: 7g; CAL: 159; Low-sodium
diets: Omit salt.

Source: The Are 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

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