Cranberry and Raisin Chutney

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Water
1 cup Raisins
1 1/2 cups Sugar
2 tablespoons White wine vinegar
1 cup Orange juice
2 tablespoons Matchstick-size orange peel
2 tablespoons Matchstick-size ginger
2 12 oz. pkges cranberries
2 small Pears, peeled, cored — chopped
1 cup Toasted slivered almonds

Bring 2 cups water to boil in heavy large saucepan.
Add raisins. Remove from heat and let stand 15 minutes. Drain, reserve 1/2
cup water.

Pour 1/2 cup raisin water into same saucepan. Add sugar and white wine
vinegar and stir over med-low heat until sugar dissolves. Increase heat and
boil without stirring until syrup turns golden brown, brushing down sides of
pan with wet pastry brush.
Remove from heat. Mix in orange juice, orange peel and fresh ginger. Add
cranberries and cook until they pop, about 5 minutes. Stir in raisins,
chopped pears and toasted almonds and cook 1 minute. Cover and refrigerate
chutney until well chilled. Can be made 2 days ahead of time; keep
refrigerated.

Source: Bon Appetit Dec. 1991

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Title: WACKY CUPCAKES- DIABETIC
Categories: Cakes, Diabetic
Yield: 12 servings

1 1/2 c CAKE FLOUR
1/4 c SUGAR
1/4 c COCOA
1 ts BAKING SODA
1/2 ts SALT
1 c WATER,ROOM TEMPERATURE
1/2 c LIQUID SUGAR SUBSTITUTE
1 tb VINEGAR
2 ts VANILLA
1/2 c VEGETABLE OIL

PLACE FLOUR, SUGAR, COCOA AND SALT IN MIXER BOWL AND
MIX AT LOW SPEED TO BLEND. BEAT TOGETHER REMAINING
INGREDIENTS WITH A FORK TO BLEND. ADD ALL AT ONCE TO
DRY INGREDIENTS AND BEAT AT MEDIUM SPEED UNTIL SMOOTH.
PAPER-LINE 12 MUFFINS TINS OR GREASE WITH MARGARINE
AND FLOUR. FILL MUFFIN TINS ABOUT 1/2 FULL AND BAKE AT
350 F FOR ABOUT 30 MINUTES, OR UNTIL A CAKE TESTER
COMES OUT CLEAM FROM THE CENTER OF THE CUPCAKE. FROM
“THE NEW DIABETIC COOKBOOK” BY MABEL CAVAIANI, GIVEN
BY BRIDGET BENJAMIN (PHFC09A) ON *PRODIGY’S HEALTHY
EATING- FOOD AND WINE BULLETIN BOARD.

—–

Title: John Wayne’s Cheese Casserole
Categories: Cheese/eggs, Casseroles
Yield: 6 servings

2 cn Diced green chiles
1 lb Jack cheese; coarsely grated
1 tb Flour
1 cn Evaporated milk; small
1 lb Cheddar cheese;coarsely grtd
1 cn Stewed tomatoes
Salt/pepper to taste
4 Eggs
6 sl To 8 sl fresh tomatoes; OR

Separate egg yolks from egg whites. Beat evaporated milk and flour
in with egg yolk. Season with salt and pepper. Add stiffly beaten
egg whites, folding them in gently. In a deep, well-buttered,
casserole dish, mix the shredded cheese with the diced green chiles.
Pour the egg mixture over the cheese and “ooze” it through with a
fork. Place casserole in a preheated 325F degree oven and bake for 30
minutes. Remove casserole and arrange the tomato slices on top of the
casserole. Return to oven and bake an additional 30 minutes or until a
knife inserted in the middle comes out clean.

MMMMM

Title: Date Bread
Categories: Bread Osg1966
Servings: 1

1 tb Butter
1 c Sugar
1 ea Egg
1/2 c Nut meats
2 c Flour
1/2 ts Salt
1 ts Baking soda
1 c Dates
1 c Water; boiling

Dissolve soda in boing water. Pour over cup of diced dates. Add butter
and sugar, creamed. Add some flour, eggs beaten, then salt and balance
of flour with nuts. Bake 35 to 40 minutes at 375 F.

Source: Mrs. Nellie Ragen, Selden Grange, Fayette County, OH
Mrs. Ruth Overturf, Selden Grange, Fayette County, OH
—–

Title: OATMEAL EXTRAVAGANZAS
Categories: Cookies
Servings: 36

1 c All-purpose flour
1 1/2 t Baking powder
1/2 t Salt
1 c Firmly packed brown sugar
3/4 c Butter, softened
1 t Vanilla extract
1 Egg
2 t Water
2 c Quick oats, uncooked
1 pk NESTLE Toll House semi-sweet
-chocolate morsels (12 oz)

Preheat oven to 375’F. In small bowl, combine flour, baking powder and
salt; set aside.

In large mixer bowl, beat brown sugar, butter and vanilla extract until
creamy. Beat in egg. Gradually blend in flour mixture, then water. Stir in
oats and Nestle Toll House semi-sweet chocolate morsels. Spread in greased
9″ square pan.

Bake 30-35 minutes. Cool; cut into 1 1/2″ squares.

Makes 3 dozen squares.

MMMMM

Naked Tuna Salad

Recipe By : The Tuna Fish Gourmet
Serving Size : 4 Preparation Time :0:10
Categories : Tuna

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 ozs tuna in water — drained and flaked
1/2 c fat-free mayonnaise
4 egg whites
hard cooked and sliced
1/4 tsp black pepper

In a mixing bowl, combine tuna, mayonnaise, and black pepper.

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Per serving: 136 Calories; 1g Fat (5% calories from fat); 25g Protein; 4g
Carbohydrate; 26mg Cholesterol; 593mg Sodium

NOTES : Enough for 1 recipe. Use with recipes Tuna Club and Tuna Melt With
Bacon And Swiss Cheese.

VENETIAN STUFFING WITH CHEESE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Rice
Cheese Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Butter
3 Green onions, minced
2/3 c Chopped walnuts
1 cl Garlic, minced
1 oz Pancetta, minced
1/2 ts Dried rosemary
1/4 ts Dried savory
1/8 ts Dried thyme
1 lb Part-skim ricotta cheese
3/4 lb Fresh Swiss Chard or
-spinach, cooked, squeezed
-dry, and finely chopped
1 c Cooked rice
2 oz Freshly grated Parmesan
1 1/2 oz Fontina or Jarlsberg cheese,
-shredded
Salt and fresh ground pepper

1. Melt butter in large skillet over medium heat.
Add onion; cook 2 minutes. 2. Stir in walnuts, garlic,
pancetta and herbs and continue cooking about 2
minutes, being careful not to burn herbs. Remove from
heat and cool. 3. Transfer to mixing bowl, add
remaining ingredients and blend well. Taste and adjust
seasoning as desired. Ahead: Stuffing can be prepared
up to 2 days ahead. Cover and refrigerate.

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Title: Mushroom Pita Pizza
Categories: Diabetic, Main dish, Vegetables, Cheese
Yield: 4 servings

MMMMM——————–MUSHROOM PITA PIZZA————————-
1 ts Olive oil; -sliced
1/2 c Onion; diced 8 sm Basil leaves; small fresh
1/2 c Mushrooms; 2 ts Fresh oregano; chopped OR
(chanterelles, crepes, or 1/2 ts Crushed dried basil;
(shiitake or cultivated ) 1 oz Fresh low-fat goat cheese;
1 6″ whole-wheat pita bread; -crumbled
2 Plum Tomatoes, fresh thinly

MMMMM———————ZUCCHINI VARITION————————–
1/2 c Zucchini; thinly sliced 3 tb Parmesan Cheese

Preheat oven or toaster oven to 400 degrees. In a heavy skillet over
medium heat, heat oil. Add onions and mushrooms; saute for 5 minutes
until the onion and mushrooms are tender.
Meanwhile, split pita bread in half horizontally. Place pita halves
directly on oven rack and bake for 5 minutes or until lightly toasted.
Arrange tomato slices and basil leaves on bread. Scatter cooked
onions and mushrooms over top. Sprinkle with oregrano and goat
cheese. Bake 3 to 8 minutes or until begins to brown around edges.
Remove from oven and cut each pita half in 4 wedges.

NOTE: Substitute zuccihini for the mushooms and Parmesan for goat
cheese. Proceed as directed. ( I will keep the mushrooms and use
Parmesan Cheese).

Food Exchanges per serving: 1/2 BREAD/STARCH EXCHANGES CAL: 66;
PRO: 2g; CAR: 9g; FAT: 2g (CALORIES FROM FAT 27%); CHO: 5mg;

Source: Joslin Diabetes Gourmet Cookbook by Bonnie Sanders, Ph.D., and
Frances Towner Giedt

MMMMM

CREOLE LENTIL SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Lentils
2 qt Boiling water
1 1/2 ts Salt
1 ea Onion, chopped
1 ea Celery stalk, chopped
1 sm Green bell pepper, chopped
1 sm Red bell pepper, chopped
3 tb Vegetable oil
1 t Vegetable broth powder
1 t Brown sugar
1 ea Bay leaf
4 tb Tomato paste
2 tb All purpose flour
Pepper

Douse the lentils in the boiling water, add the salt
let them stand, covered, for an hour.
Heat the oil in a pot and add to the vegetable broth
powder. Add the diced vegetables, brown sugar, and a
bay leaf, and saute for a few minutes before adding it
all to the lentils. Cook over a low heat for about 1
1/2 hours. Mix together the flour and the or tomato
puree. Add a little of the hot soup, stirring well,
then return it all to the pot. Grind in some black
pepper, heat through, and serve.

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Orange Coffee Cake with rosemary Streusel Topping

Recipe By : Weight Watchers
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
TOPPING

1/2 Ounce Nugget-type Cereal
2 Tablespoons Granulated Sugar
1 Tablespoon Fresh Rosemary Leaves
2 tsp Unsalted Butter

CAKE

1/4 Cup Granulated Sugar
1/4 Cup Unsweetened Applesauce
2 Egg Whites
2 Tablespoons Olive Oil
2 tsp Olive Oil
1 Tablespoon Orange Juice, From Frozen Concentrate — Thawed
1 Cup Flour — Sifted
1 tsp Baking Powder
1/8 tsp Cinnamon
Pinch Salt
1 1/2 Cups Mandarin Oranges — drained segments

Preheat oven to 350°, spray 8″ round baking pan with nonstick cooking

spray.

To prepare topping, in small bowl, combine cereal, sugar, rosemary and
butter, blend with fingertips until mixture forms coarse crumbs. Set
aside.

To prepare cake, in large bowl, whisk together sugar, applesauce, egg
whites, oil, 1 T water and the juice concentrate until well blended.
Holding sifter over bowl, sift the flour, baking powder, cinnamon salt
onto mixture, fold lightly until just blended. Gently stir in orange
segments.

Spread batter evenly into prepared pan; sprinkle evenly with topping
bake until lightly browned toothpick inserted in center comes out clean,
30-35 minutes.

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