IMPOSSIBLE HAM SALAD PIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pk Peas — frozen, 10 oz size
1 c Ham — finely chopped
cooked
1 c Cheddar cheese — shredded
1 c Milk
1/2 c Mayonnaise
1 1/2 ts Mustard — prepared
3/4 c Bisquick baking mix
3 Eggs

Preheat oven to 400F. Lightly grease pie plate 10×1
1/2". Rinse peas under cold water to separate; drain.
Sprinkle peas, ham and cheese in pie plate. Beat
remaining ingredients till smooth, 15 sec in blender
on high speed or 1 minute with hand beater. Pour in
pie plate. Bake till golden brown and knife inserted
halfway between centre and edge comes out clean 30 to
35 minutes. Let stand 5 minutes before cutting.

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Title: FRENCH FRIED ONION RINGS
Categories: Diabetic, Vegetables
Yield: 4 servings

1 lg Sweet onion
1/2 c Skim milk
3/4 c Plain dried bread crumbs
1 ts Chili powder (optional)
1/2 ts Salt
1 tb Veg. oil
1 ts Veg. oil (more)

Cut onion into 1/4 inch slices and separate rings.
In 9 x 13 pan combine onion milk. Let stand 30
minutes turning frequently. On wax paper combine next
3 ingredients. Turn onion rings into bread crumbs to
coat. Spray cookie sheet and place onion rings on pan.
Drizzle evenly with vegetable oil. Bake 450 for 5
minutes on each side. 1 serving = 1 fat, 1/2
vegetable, 1 bread, 5 optional calories

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Mulberry Jelly

Recipe By : Woman’s Day Encyclopedia of Cookery (1966)
Serving Size : 8 Preparation Time :2:00
Categories : Berries

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds mulberries — ripe
1/2 cup fresh lemon juice — strained
7 cups sugar
1 bottle liquid pectin

Put mulberries in saucepan and crush. Heat gently until juice starts to
flow, then simmer, covered, for 15 minutes. Put in jelly cloth or bag, and
squeeze out juice. *

Measure 3 cups into a very large saucepan. Add lemon juice and sugar, and
mix well. Put over high heat and bring to boil, stirring constantly. At
once stir in pectin.

Important. Bring to a full rolling boil and boil hard for 1 minute,
stirring constantly.

Remove from heat, skim off foam with metal spoon, and pour quickly into hot
sterilized jars. Seal. Makes about eight 1/2-pint jars.

* Careful. The juice easily stains things red.

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BROCCOLI-CHEESE-MUSTARD SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 lb Broccoli, trimmed
2 md Onions, sliced
5 tb Butter, divided
7 c Chicken broth, divided
1 t Dried oregano leaves,
-crumbled
1/4 c Flour
3 tb Dijon-style mustard
1/8 ts Pepper
1 c Milk
2 c Shredded sharp cheddar
-cheese

1. Cut flowerets off broccoli and divide into small
sections. simmer in lightly salted utter 2 to 3
minutes; drain and set aside.

2. Peel stalks and cut into small pieces; cook with
onions in 3 Tbsp butter in large saucepan about 5
minutes.

3. Add 3 cup broth and oregano; simmer 20 to 30
minutes or until vegetables are fork tender.

4. Process in blender or food processor until smooth.

5. Melt remaining 2 Tbsp butter in saucepan. Stir
in flour and cook until bubbly. Stir in mustard and
pepper.

6. Add processed mixture and remaining 4 cup broth;
heat to simmering, stirring.

7. Slowly add milk and cheese, stirring constantly.

8. Add broccoli flowerets; heat and serve.

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SPENOT KREMLEVES (CREAM OF SPINACH SOUP)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups/stews Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Spinach — well washed
1 t Salt
2 lg Onions — minced
4 tb Fat, chicken
6 tb Flour, all-purpose
2 c Light cream
4 ea Eggs — hard-boiled, sliced
Bacon crumbles

Cook the spinach in 2 qts. water with the salt for 5
minutes. Strain; save the water. Rub spinach to a pulp
through a strainer or puree in a blender.
Brown onions in fat, add flour, blend. Cook for a
few more minutes. Stir in 1 cup cool spinach liquid
and cook, stirring, until thick and smooth. Add
remaining liquid and the pureed spinach. Heat to
boiling.
Remove from heat and blend in the cream. Garnish
with the egg slices and crumbled crisp bacon.
MM and upload by DonW1948@aol.com / CH

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Title: Chocolate-Banana Shake
Categories: Diabetic, Kids, Beverages
Yield: 3 sweet ones

2 Skim milk; 1 ts Unsweetened cocoa;
1 md Banana; sliced

Combine all ingredients in container of electric blender or food
processor; process until frothy. Pour into individual glasses
immediately. Food Exchanges per serving: 1 SKIM MILK EXCHANGE; CHO:
2mg; CAL: 95; CAR: 17gm; PRO: 6gm; FAT: TR; SOD: 85mg;

Source: All New Cookbook for Diabetic and Their Families.
Typed for you and yours by her nieghbor; Sophia Robinson=age 12

MMMMM

Title: Wheat-Free Fruit-Nut Muffins
Categories: Muffins
Yield: 12 servings

1 c Rice flour
1 tb Baking powder
1/2 c Oat or corn flour
1/4 c Chopped cashews
1/4 c Honey
1/4 c Safflower oil
1 c Nonfat milk
2 Eggs; lightly beaten
1/2 c Chopped dried apricots
1/2 c Fresh or frozen cranberries
-or
Blueberries

Recipe by: St. Louis Post-Dispatch 3/10/97
Preheat oven to 400 degrees.

Lightly oil and flour 1 (12-cup) muffin pan.

Combine rice flour, baking powder and oat flour in large
bowl. In separate bowl, combine cashews, honey, oil, milk
and eggs. Combine egg mixture with flour mixture, stirring
gently. Stir in apricots and berries. Pour batter into
prepared muffin cups.

Bake 20 minutes or until muffins are lightly browned and
springy to the touch.

Yield: 12 muffins.
By Mary Carroll.

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MASTER MIX MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Sugar
3 c Master mix
1 c Skim milk
2 Egg whites

Recipe by: The Living Heart Diet by M. E. DeBakey ISBN
0-671-61998-5
1. Preheat oven to 425 F.

2. Add sugar to Master Mix.

3. Combine milk and egg whites.

4. Add to Master MIx, stirring until flour is just
moistened.

5. Fill oiled muffin tins 2/3 full.

6. Bake for 20 mins.

YIELD: 12 Muffins

1 muffin ñ58 Cal; 4 Prot; 5.9 Fat; 22 Carb; 0.8 Sat;
1.4 Mono; 3.4 Poly; 0 Chol; 321 Na

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Title: CHICKEN WING DRUMSTICKS
Categories: Chinese, Chicken, Appetizers, Wings
Yield: 3 servings

———————–CATE VANICEK———————–
10 Chicken wings (yield 20
"Drumsticks)
1 Egg white, slightly beaten
1/3 c Cornstarch–mixed with:
1 ts Baking powder
Peanut oil for deep frying

————————-MARINADE————————-
1 ts Five-spice powder
1/2 ts MSG (optional)
1 ts Salt
1/2 ts Sugar
1 ts Rice wine
1 ts Soy sauce

Discard wing tips. Cut between joints. Remove the
smaller bone of the lower wing. Cut skin loose around
the small end and push skin and meat up to form
drumstick.

Marinate wings for 1 hour. Add egg white. Coat wings
evenly. (Using egg white to coat the wings will help
to seal the juice inside the meat. Hence the meat will
be juicier.

Dredge wings in cornstarch mixture. (Using cornstarch
and baking powder helps to make the outside layer
crisp.)

Deep-fry for 3 minutes. Drain. Let cool.

Deep-fry once again right before serving. (Deep-fry
the first time to cook the meat and seal the juice in
the meat. The second time to make the outside crisp.
Make sure the oil is very hot before you deep-fry for
the second time.)

SOURCE: Stella Chan’s Secrets in the Art of Chinese
Cooking.

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Title: Bean Tamale Pie
Categories: Main dish, Meatless
Yield: 2 servings

2 tb Green pepper, chopped
2 tb Onion, chopped
1 ts Oil
1 c Dried kidney beans; cooked
-(unsalted, drained*)
1/2 c Tomato puree
1 c Whole-kernel corn
1 1/2 ts Chili powder
1/8 ts Salt
1/3 c Yellow cornmeal
3/4 c Water
1/16 ts Salt
1/4 ts Chili powder

2 servings of about 1 cup filling and 1/3 cup cornmeal mush
each 296 calories per serving

1. Cook green pepper and onion in off in small (8-inch)
frypan until tender.

2. Stir in beans, tomato puree, corn, 1-1/2 teaspoons
chili powder, and 1/8 teaspoon salt.

3. Cover and cook over low heat until flavors are
blended–about 15 minutes.

4. Mix cornmeal, water, and 1/16 teaspoon salt.

5. Cook over low heat, stirring constantly, until very
thick-about 3 minutes.

6. Spread cornmeal mush over bean mixture to form a crust.

7. Sprinkle 1/4 teaspoon chili powder over top of crust.

8. Cook over low heat, with lid ajar, until topping is
set–about 7 minutes.

*NOTE: 1 cup canned kidney beans, drained, may be used in
place of cooked dried kidney beans; then omit the 1/8
teaspoon salt in step 2. About 270 calories per serving.

* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244

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