HOLIDAY ALMOND WREATHS

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c FLEISCHMANN’S Margarine,
-softened
1/2 c Sugar
1/4 c EGG BEATERS Cholesterol-Free
-99% Real Egg Product,
-thawed
1 t Almond extract
2 c All-purpose flour
1/2 c Ground PLANTERS Almonds
Green candied cherries (opt)
Red candied cherries (opt)

In medium bowl with electric mixer at medium speed, beat margarine and
sugar until light and fluffy. Add egg product and almond extract; beat
well. Stir in flour and ground almonds. Using pastry bag with 1/2″ star
tip, pipe dough into 1 1/2″ wreaths, 2″ apart, on ungreased baking sheets.
Decorate wreaths with red and green candied cherries, if desired. Bake at
400’F. for 10-12 minutes or until light golden brown. Cool on wire racks.

Makes 3 dozen cookies.

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3 c. cooked lentils
1 lg. eggplant, unpeeled
1 onion
1 green pepper
1/4 c. picante
1 c. tomato sauce
1 tsp. garlic
5 mushrooms

Julienned Leeks and Vegetables in Mustard Butter

Recipe By : Wisconsin Country Gourmet (posted by Hanneman)
Serving Size : 6 Preparation Time :0:15
Categories : Wisconsin Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 leeks, cleaned, slit — julienned
(matchstick width and about 4 in. long)
3/4 pound asparagus, thin — julienned
5 large carrots — julienned
1/4 cup chicken broth
MUSTARD BUTTER as follows — * see note
4 tablespoons butter
1 teaspoon Dijon mustard — prepared
1/2 teaspoon lemon juice — fresh
1 teaspoon fresh dill weed
1 teaspoon chives — minced
white pepper
salt

When cleaning leeks, remove withered outer leaves, cut off base and
upper green leaves down to where the dark green begins to lighten. Slice in
half and rinse gently under running water or in a pan of water, then rinse
under faucet.
Use a skillet with a good, (transparent) cover. Place broth in skillet
and bring to a boil; add largest (therefore toughest) vegetable “parts”
first. Suggested timetable:
upper parts of carrots, cover, cook 4 minutes.
white of leeks, cover, cook 2 minutes.
thin carrots, and asparagus stalks, cover, cook 1.
remainder, cover, cook 1.
Remove vegetables; drain well. Arrange in a covered, shallow vegetable bowl
(to conserve heat). Add mustard butter and toss. Cover to keep warm.
*Cream BUTTER with MUSTARD. Add lemon juice and mix well. Add dill
and chives, dash of pepper and salt.
Published by Wisconsin Trails Magazine (1988).
Cooksnotes — Use “light” butter, the reduced-cholesterol kind. Use
stone-ground Polish mustard.

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NOTES : Spring menu side dish for spring meats like herb-crusted lamb or
pork tenderloin.
Parslied Red Potatoes add color to the menu.

Title: Strawberry Ice Lo Cal
Categories: Diabetic, Desserts, Snacks, Low fat
Yield: 4 servings

1/4 c Granulated suagr replacement
1 c Water
1 ts Cornstarch
1 c Strawberries pureed
1 tb Lemon juice
Red food color (optional)

Combine water,replacement and cornstarch in a saucepan. Bring to a
boil and reduce to a simmer. Simmer for 5 minutes and stir in the
puree and lemon juice with the food color. Pour into freezer
trays,cpover with wax paper and freeze. For a fluffy texture freeze
until mushy.Scrape into a mixing bowl and beat unil just loosened.
Return to tray and freeze.
receipe makes 4 servings @ 14 calories each exchanges: 1/3 fruit

source diabetice dessert cookbook

MMMMM

Title: PEANUT, RAISIN AND CHOCOLATE CLUSTERS
Categories: Candies, Holiday
Yield: 1 servings

1 Egg white
1/4 c Sugar
3/4 c Raisins
3/4 c Raisins
3/4 c Chocolate chips

Beat egg white till frothy, add sugar gradually; continue beating till
light. Stir in raisins, peanuts and chocolate chips. Place in mounds on
cookie sheet lined with parchment (or buttered and floured). Bake in
preheated 375F oven 8 to 10 minutes or till browned. Cool. Makes: 24
candies

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CHUTNEY SANDWICH BUTTER

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 lb Sweet Butter
1 1/2 tb Chopped Chutney

Combine ingredients and mix until smooth.

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MY HEALTH MUFFINS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Whole wheat flour
1 c Rye flour
1 c Soya flour
1 c Wheat germ
1 t Soda
1/2 ts Salt
2 Eggs
1 1/2 c Brown sugar
2 c Chopped dates or raisins
1 c Vegetable oil
2 c Chopped nuts
3/4 c Sour milk or buttermilk

Note: Sometimes I use buttermilk powder and water to
make up buttermilk Preheat oven to 325. Add soda to
milk and let foam. Put ingredients in mixer and beat
3 minutes after each, in order now given. Eggs,
sugar, salt, oil, milk. Add dry ingredients, fruit
and nuts. Mixture is very thick. Bake in muffin
papers 45 minutes. Original recipe states to keep
refrigerated afterwards, but I do not know if this is
really necessary.

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Title: Brown Rice Vegetable Salad
Categories: Salads, Side dish, Rice, Vegetables
Yield: 4 servings

1 md Onion, finely chopped
1 ea Garlic cloves, crushed
2 oz Olive oil
8 oz Long-grain brown rice
3/4 pt Vegetable stock
1 ts Salt
1/2 ts Turmeric
8 oz French beans
4 oz Peas, fresh or frozen
4 oz Corn, fresh or frozen
1 ea Red bell pepper, chopped
4 oz Peanuts -=OR=- cashews

Cook the onion garlic in the olive oil until soft golden. Stir
in the rice until coated evenly with the oil. Add the stock, salt
turmeric. Bring to a boil simmer for about 40 minutes. The rice
should be tender all the liquid absorbed.

While the rice is cooking, prepare the vegetables. Cut the beans into
small chunks. Cook in boiling salted water until tender (I’d prefer
to steam them). Drain well.

Cool the rice vegetables mix together with the bell pepper.
Stir
in half the nuts place in a serving bowl. Sprinkle with the
remaining nuts. Serve with an oil vinegar dressing if liked.

Mary Norwak, “Grains, Beans Pulses”

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Title: Turkey Waldorf Salad
Categories: Salads, Poultry, Main dish
Yield: 2 servings

1 c Cooked rice; cooled
– (cooked in chicken broth)
1 c Cooked turkey breast strips
3/4 c Diced unpeeled apple
1/2 c Sliced celery
2 tb Slivered almonds; toasted
3 tb Poppy seed salad dressing
Lettuce leaves

Combine all ingredients except lettuce in medium bowl. Serve on lettuce
leaves.

Each serving provides:
* 380 calories
* 25.1 g. protein
* 15.7 g. fat
* 33.8 g. carbohydrate
* 657 mg. sodium
* 49 mg. cholesterol

Source: Cooking for Two or a Few
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

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Beets, Beet Greens and Sweet Potato Soup (Pressure Cooked)

Recipe By : Cooking Under Pressure; copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stocks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 medium beets with greens attached
3 medium sweet potatoes (about 1 1/2 lbs) — peeled
2 tablespoons sweet butter
2 1/4 teaspoons finely minced fresh ginger — divided
1 large onion — coarsely chopped
6 cups vegetable stock — or
bouillon
2 teaspoons grated orange zest
1/2 teaspoon salt — to taste

serves 6

Here are all the colors of a brilliant autumn day. Since sweet potatoes cook m
ore quickly than beets, cut them into thicker slices, which are more likely to
keep their shape. The beet greens add a very appealing spinach-like flavor. T
he pressure cooker tenderized beet skins so much that removing them becomes mor
e a matter of aesthetics than necessity.

Cut the beets from their greens and peel or scrub them. Cut the beets into 1/4
-inch slices and cut the slices in half. Set aside.

Cut and discard the red stems from the beet greens. Rinse the beet green in a
sinkful of cold water, taking care to remove all of the sand. Discard any blem
ished or very large, tough leaves. Drain and chop the beet greens into strips
about 2 inches wide. Use about 4 cups of tightly packed chopped greens for the
soup, saving the remainder for stock or another use. (They’re delicious when s
auteed in olive oil with lots of garlic).
Cut the peeled sweet potatoes into 1/2-inch slices and cut the slices in half.
Set aside.
Heat the butter in the cooker. Add 2 teaspoons of the ginger and the onions an
d cook until the onions are soft, about 3 minutes. add the beet greens, sliced
beets, sweet potatoes, and stock.
Lock the lid in place and over high heat bring to high pressure. adjust the he
at to maintain high pressure, and cook for 7 minutes. Reduce the pressure with
a quick-release method. Remove the lid, tilting it away from you to allow any
excess steam to escape. Stir in the remaining 1/4 teaspoon ginger and the ora
nge zest. Add salt to taste and serve immediately.

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