ABC’S OF VEGETABLES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Diabetic Vegetables
Side dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Asparapus pieces
1 c Broccoli flowerets
1 c Carrots
1 c Spinach
Vegetable cooking spary
11 oz Can cream of mushroom soup
-condensed
2 tb Onions — finely chopped
1 t Thyme
1/2 c Water
Salt to taste
Pepper — ground fresh

Layer asparagus, brocoli, carrots, and spinach in a baking dish
covered with vegetable cooking spray. Blend remaining ingredients.
Pour over vetables. Cover. Bake at 350F for 30 to 40 minutes, or
until vegetables are tender.

Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 STARCH/BREAD
EXCHANGE + 1/2 FAT EXCHANGE; CAL: 42

Source: The Complete Diabetic Cookbook by Mary Jane Finsand

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Title: LEFTOVER LO MEIN
Categories: Chinese, Pasta
Yield: 6 servings

1 lb Thin spaghetti or vermicelli
1 Onion, cut into julienne
1 Green pepper, cut into
-julienne
3/4 lb Mushrooms, sliced
1/2 Bun. fresh broccoli, cut
-into 1″ florets
3 Carrots, peeled and sliced
-thin on the diagonal
2 Cloves garlic, minced
2 tb Peanut oil
2 c Leftover ham, cut into
-julienne
1 tb Mrs. Dash
2 tb Soy sauce
3 c To 4 c leftover BBQ sauce.

Start spaghetti cooking first, cook according to
directions. In a wok on high heat stir fry the
vegetables in the peanut oil until crisp tender. Do
not over cook! Add ham, drained spaghetti,
seasonings, and BBQ sauce. Mix gently and heat
through. Serve immediately.

Posted by Michael Hackmann 4/26/93

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Spinach-Artichoke Dip (Chicago Style)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 oz Light Sour Cream
3 oz Parmesan cheese
14 ounces Artichoke Hearts — drain, rinse, chop
10 ounces chopped spinach — thaw and well
drained
6 oz Monterey jack cheese — shred

Combine sour cream and 2 oz of parmesan cheese (reserve other ounce for
topping later) in a 2qt casserole dish. Stir in spinach and artichokes.
Mix well. Cover top with monterey jack and other ounce of parmesan
cheese. Bake for 15 minutes at 400~ and then broil for about 5 minutes
or until cheese is golden brown. Serve with tortilla chips and side
dishes of sour cream and your favorite salsa. This makes about 4 times
what you are served at a restaurant so you may want to adjust the
ingredients. (wrv)

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Title: FUDGE-PECAN PIE
Categories: Chocolate, Desserts, Pies, Fruits/nuts
Yield: 8 servings

1 c Light corn syrup
3/4 c Sugar
3 oz Chocolate,usweetened,chopped
3 T Butter
3 Eggs, large
1 t Vanilla
1/4 t Salt
1 1/2 c Pecans, chopped
1 Pie shell, 9″ unbaked

Preheat oven to 350-degrees. Stir corn syrup and sugar in heavy medium
saucepan over medium heat until sugar dissolves and mixture boils. Remove
from heat. Add chocolate and butter and stir until melted and mixture is
smooth. Whisk in eggs, vanilla and salt. Stir in pecans. Pour filling into
crust. Bake until filling is set, about 40 minutes. Cool slightly. Serve
warm or at room temperature. Shared by Dottie Cross, Formatted by Liz
Jones (vxrf36b) May 1992…

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GAZPACHO SOUP (VEGAN)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 md Green Bell pepper — diced
1 md Red Bell pepper — diced
1 md Yellow Bell pepper — diced
4 Stalks celery — diced
2 Cucumbers — peeled and
Diced
28 cn Plum tomatoes — chopped
With liquid
6 tb Lemon juice
2 tb Olive oil
3 c Cold water
1/4 c Italian parsley — chopped
1/2 c Fresh basil — chopped
1/2 ts Salt
1/4 ts Pepper
1 tb Tabasco sauce

Combine all ingredients; mix well. Adjust seasonings.
Serve chilled

Recipe By : Vegetarian Times-Amanda Cushman 7/94
Issue

From: Conni Marais (X3648) On Fri, Aug

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6 slices white bread, cubed
1 cup cheddar, grated
1 pound sausage links
4 eggs
2 cup half and half (light cream)
1/4 tsp Worcestershire sauce
1/4 tsp dry mustard

Sauce:
1 can cream of mushroom soup – undiluted
4 oz can sliced mushrooms
1 sm jar choppeded pimentos

Brown sausage, drain, and cut each link into 5 or 6 pieces. In a
greased loaf pan, layer 1/2 of the bread cubes, cheese, and sausage.
Repeat layers. Combine eggs, cream, Worchestershire sauce, and mustard.
Pour over sausage-bread-cheese mixture.

Bake at 325 degrees for 50 minutes. Spoon onto plates and top with sauce.

For sauce, combine ingredients and heat carefully or in the top of a double

MEYER LEMON CURD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies Jams
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Lemons — grated peel only
1/2 c Lemon juice
1/2 c Sugar
3 Egg yolks

GRATE THE LEMON CAREFULLY, avoiding the white area
under the skin, which has a bitter flavor. Beat the
egg yolks well and pour them through a strainer into a
small non-corrosive saucepan. Then add the lemon peel,
the lemon juice and the sugar. Cook over medium-low
heat, stirring constantly, until the mixture thickens.
Take care not to let it boil or the yolks will curdle.
Set the lemon curd in the refrigerator to cool. When
cooled, use immediately or cover with plastic wrap and
refrigerate. Makes 1 Pie

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Title: Smoked Salmon Quesadillas
Categories: Mexican, Fish, Jaw
Yield: 4 Servings

4 oz Soft fresh goat cheese
1 T Prepared horseradish
2 T Sour cream
2 t Chopped fresh dill
4 Flour tortillas
4 oz Thinly sliced smoked salmon
Additional chopped dill

Blend goat cheese, horseradish, sour cream and chopped fresh dill in
medium bowl. Season cheese mixture to taste with salt and pepper.
(Cheese mixture can be prepared 1 day ahead. Cover and refrigerate.)

Heat heavy large skillet over medium-high heat. Add 1 tortilla to
skillet and cook until brown spots appear on surface. Turn and heat
other side briefly. Remove and spread 1 tablespoon cheese mixture
over tortilla. Top with 1/4 of smoked salmon and sprinkle with
additional chopped dill. Repeat with remaining tortillas, cheese
mixture, smoked salmon and dill. Cut quesadillas and serve.

MMMMM

Title: ZUCCHINI SOUP (HESS)
Categories: Diabetic, Soups, Side dish, Casseroles
Yield: 4 servings

1 lb Small zucchini; cleaned
-sliced thinly
1 tb Margarine;
2 tb Onion; chopped finely
1 Clove garlic; crushed
2 tb Water
1/2 ts Curry powder;
1/2 ts Salt
1/2 c Skin milk;
1 3/4 c Chicken broth;

Set aside a few slices of zucchini for garnish. Heat
margarine in a heavy, deep skillet. Add onion, arlic,
remaining zucchini, and water. Cover and simmer gently
for 10 minutes; stir with a wooden spoon while cookin.
Remove from heat; add all remaining ingredients and
mix well. Turn into blender of food proccessor fitted
with stell blad and blend for 30 seconds. Serve hot or
well chilled. Garnish each bowl with thin slices of
zucchini.

Food Exchanges per serving; 1 VEGETABLE EXCHANGES
plus 1 FAT EXCHANGE

CHO: 6g; PRO: 3g; FAT: 4g; CAL: 64 Low-sodium diets:
Omit salt. Substitute unsalted chicken broth.

Source: The Art of Cooking for the Diabetic by Mary
Abbot 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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Easy Chilled Cream Of Potato Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 C. sliced green onions
2 Tbsp. vegetable oil
1 Can undiluted — (10 1/2 oz.)
condensed chicken broth
1 C. instant mashed potato flakes
1 Can evaporated milk — (13 oz.)
chopped green onion for garnish

In medium size saucepan over medium heat saute sliced
onions in oil until wilted. Add broth; bring to full rolling
boil. Remove from heat; whisk in potato flakes, evaporated
milk and pepper. Cover and chill or return to saucepan and
heat through. Garnish with chopped green onion. Makes 4
servings.
Note: For smoother chilled soup, puree chilled base in
blender or food processor; thinning it with small amounts of
chicken broth or water.

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