Title: German Cabbage Soup
Categories: Diabetic, Main dish, Vegetables, Soups/stews, Crockpot
Yield: 1 servings

2 oz Ground Beef Round 1 1/4 c Beef broth;
2 tb Onion 2 lg Cabbage leaves;
1 ds Each mustard, soy sauce, (Cut in pieces)
1 ds Each salt, pepper 1/2 md Tomato; cubed
1 tb Dry red wine; 1/2 ts Fresh parsley;

Combine ground round, onion, mustard, soy sauce, salt, and pepper; mix
thoroughly. Form into tiny meatballs. Add wine to broth; bring to
boil. Add wine to broth; bring to boil. Add meatballs to broth, one
at a time. Bring to a boil again. Cook meatballs 5 minutes; remove
to soup bowl. Add cabbage and tomatoes to broth. Simmer 5 minutes.
Pour over meatballs. Garnish with parsley.

Personally I think this is two much work for 1 1/2 cups of SOUP for
one human!!!
Food Exchange per serving: 1 MEAT EXCHANGE + 1/2 VEGETABLE EXCHANGE
CAL: 55

Source: The Complete Diatebic Cookbook by Mary Jane Finmand

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Title: BAILEY’S IRISH CREAM MOUSSE PIE
Categories: Pies, Irish, Desserts
Yield: 4 servings

3 Eggs, separated
3/4 c Bailey’s Irish Cream
1 c Walnut meats, chopped
1/8 t Salt
2 c Kool-Whip
2 T Shaved chocolate*

*Semi-sweet. — Beat egg yolks until lemon-colored. Add salt and Bailey’s.
Cook in top of double boiler until yolk mixture thickens. cool. Beat egg
whites until stiff. Combine egg/Bailey’s mixture, egg whites, and 2/3 of
the Kool Whip, using a folding motion. Fold in 3/4 cup of the nut meats.
Scrape into a baked pie shell. Cover with remaining whipped topping.
Sprinkle with remaining nut meats and chocolate shavings. Freeze for 4
hours (no more than 8, though).

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Title: Citrus Ice
Categories: Diabetic, Desserts, Snacks
Yield: 5 servings

1/4 c Granulated sugar replacement 1 c Ea unsweetened orange
1 c Water Grapefruit juices
1 Env unflavored gelatin 1/4 c Lemon juice

Combine sugar replacement,water gelatin in a saucepan.Bring to a
boil, reduce heat and simmer for 5 minutes. Cool slightly and then
add in the juices. Transfer to freezer trays and freeze until mushy.
Scrape into mxing bowl and beat until just loosened. Return to
freezer tray.

Calories 41 per serving Exchange 1 fruit

source: diabetic dessert cookbook

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Title: Cheese Mushroom Suffle
Categories: Vegetarian
Yield: 4 servings

5 tb Butter 3 tb Whole wheat flour
1/2 lb Mushrooms, finely chopped 1 c Milk
1 tb Green onion, chopped 2 tb Sherry
1/2 ts Mixed vegetable seasoning 5 Eggs, separated
1 ds Ground nutmeg 1 1/4 c Shredded Swiss cheese

In frying pan, melt butter; add mushrooms and onion, stirring until all
liquid evaporates, about 5 minutes. Add seasonings and flour; stir until
blended. Gradually stir in milk and sherry. Blend in egg yolks one at a
time. In a separate bowl, beat egg whites until stiff peaks form. Fold
whites into mushroom mixture until just blended; fold in about 4/5 of
cheese. Spoon mixture into buttered individual souffle dishes or single
large souffle dish. Sprinkle remaining cheese on top. Bake small dishes
for 25-30 minutes at 375 degrees. Bake large souffle at 350 degrees for
35- 40 minutes or until puffy and golden. Serve immediately.

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Title: LEMON LIME ORANGE CHICKEN
Categories: Poultry, Chinese
Yield: 3 servings

3 Chicken, breasts, whole,
— deboned, skinned
2 ts Oil, peanut
1 ts Ginger, minced
1 ts Zest, orange
1 ts Zest, lime
1 ts Zest, lemon
1/4 c Wine, rice

————————-MARINADE————————-
1 tb Wine, rice
1 ts Soy sauce
1 ds Pepper, white
1 ts Cornstarch

—————————SAUCE—————————
2 tb Juice, orange
2 tb Juice, lime
2 tb Juice, lemon
1 tb Sugar, brown
2 tb Stock, chicken

Cut the chicken breasts into strips about a 1/2
inch wide. Place them in a bowl and add all of the
marinade ingredients: the rice wine, soy sauce, white
pepper and cornstarch. Stir to coat the chicken
pieces with the equally. Put the bowl in the
refrigerator for an hour or more.

Into a hot wok, pour in about 1 tablespoon of
peanut oil, and 1 teaspoon of minced ginger. Allow
the ginger to sizzle for about 30 seconds and then add
the marinaded chicken pieces. Stir the chicken pieces
around so they come apart and don’t stick together.

Add the zests of lime, lemon, and orange for
flavor. Stir for a minute and then add the wine
(allowing it to flame if your kitchen permits.)

Continue to stir for another minute and add the
sauce ingredients one at a time as you continue to
stir and cook until the chicken is done.

Place the cooked chicken on a bed of cooked white
rice and garnish with lemon, lime, and orange zest.
Enjoy!

Source: “Yan Can Cook,” Martin Yan : PBS Series,
11/8/94

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SHARON’S MINESTRONE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Vegetable oil
1 c Chopped onion
2 Garlic cloves, finely
-chopped
6 Bacon slices
1 c Chopped celery
1 c Chopped carrots
2 c Beef stock
1 c Tomato juice
1 (14oz) can kidney beans,
-drained
2 ts Basil
1/2 ts Oregano
1 c Barley
2 tb Chopped parsley

salt and pepper to taste

In a large saucepan, saute onions and garlic in
vegetable oil. In a small frying pan, cook bacon,
drain off fat and cut bacon into small pieces. (To
save a step, I cut the bacon into bite size chunks
first and then cook them in the same pot that the soup
is going to be in. Gives it a bit more flavour. Just
drain off excess fat.) To the saucepans,add bacon,
celery, carrots, beef stock and tomato juice; cook
until vegetables are just tender, about 10 minutes.
Add the rest of the ingredients and cook until barley
is tender, about 20-30 minutes. Serves 6-8.

Origin: Sharon Stevens Shared by: Sharon Stevens

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Title: Avocado Banana Spread
Categories: Diabetic, Spreads
Yield: 1 servings

1/2 c Mashed ripe banana 1/2 c Mashed ripe avocado
-(mash with fork) 1 tb Lemon juice

Blend ingredients in a food processor or blender. Heat to a boil in a
saucepan; turn to low and simmer, stirring occasionally, until mixture
reaches desired thickness. Yields 1/2 cup. Source: Sweet Sugarfree
Shared by: Shirley Goos

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1 T sugar
1 C vinegar
1 t salt
1 T Worcestershire sauce
1 t dry Mustard
1 C salad oil
1 t paprika
1 clove garlic, grated
1 small onion,grated
1 can tomato soup
Combine ingredients in a quart jar; cover and shake. Tastes best after
refrigeration.

Title: Hot Dan’s Dressing
Categories: Dressings
Servings: 4

1/4 c Mustard; Prepared
2 tb Sugar
2 tb Vinegar
2 tb Half And Half; OR
2 tb Undiluted Evaporated Milk
1/4 ts Salt

Combine all the ingredients together and beat with a rotary beater until
light and fluffy. Serve on potato salad, cole slaw and use in deviled
eggs for a great treat.

Makes 1/4 Cup of Dressing.

—————————————————————————–

IPSWICH LEMON PIE (ENGLISH)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Shortcrust pastry
Grated rind and juice
-of a lemon
2 oz Butter
4 Eggs beaten

Set oven to 400/F or Mark 6. Line a 7 inch flan dish
with the pastry. Put the lemon rind and juice, butter
and sugar into a saucepan and heat gently until the
sugar has completely dissolved, stirring as little as
possible. Allow the mixture to cool completely, then
strain the beaten eggs into it and stir gently until
combined. Pour the mixture into the pastry case, and
brush the edges of the pie with milk to glaze. Cook
for 10 minutes, then reduce the oven temperature to
350/F or Mark 4 for a further 15 to 20 minutes until
the filling is set and the pastry lightly golden.
Serve hot or cold with cream.

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