Title: OUR LEMON PIE
Categories: Diabetic, Desserts, Pies
Yield: 8 servings

3 tb Margarine;
10 Graham cracker squares;
1/2 c Skimmed evaporated milk;
-cold
1 pk Dream Whip;
27 pk Equal sweetener;
2 Egg yolks;
2 lg Lemons; 1/2 cup juice
3 Egg whites;
3 tb Sugar;

Melt margarine on medium to low heat. Roll graham
crackers into crumbs with rolling pin. Mix crumbs and
melted margarine. Pat to make crust on bottom and
sides of pie pan. Chill.

Add cold evaporated milk to Dream Whip (do not add
vanilla). Sprinkle in 24 pkg. Equal. Mix and beat
according to directions. Beat egg yolks slightly, and
gradually stir in lemon juice. Gradually fold in the
whipped Dream Whip. Spread in pie crust. Turn on
broiler so it will get hot. Beat 3 egg whites frothy
(use clean beaters so whites will beat up as fluffy as
possible). Add 1 tbs. sugar and beat until blended
in. Add another tbs. sugar and 3 Equal pkg. and beat
until soft peaks form. Spread meringue over top.
Spread meringue to stick to the edges so it won’t
shrink when you broil it.

Put under broiler for 30-60 seconds until meringue is
lightly browned. IT DOESN’T TAKE LONG AT ALL AND IS
EASY TO BURN. The flavors will blend better if you
chill for 5 hours.

Nutrients per serving: Calories 144, fat 5g,
cholesterol .6mg, carbohydrate 27g, sodium 81mg.

Exchanges: Bread 1, fruit 1/2, milk 1/2, fat 1.

Source: “There IS Life after Lettuce” by Pepper
Durcholz, Alberta Gentry, Carolyn Williamson, M.S.

—–

SCOTCH SCONES

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads Quick

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Sifted all-purpose flour
1 tb Baking powder
3/4 ts Salt
1/4 c Sugar
1/3 c Shortening
1/2 c Quaker Oats, uncooked
— (quick or old-fashioned)
1/4 c Currants
2/3 c Milk

Sift together flour, baking powder, salt and sugar into bowl. Cut in
shortening until mixture resembles coarse crumbs. Stir in oats and
currants. Add milk; stir only until dry ingredients are moistened.

Turn out on lightly floured board or canvas. Knead gently a few seconds.
Roll out to 1/4-inch thickness. Cut with floured diamond-shaped cutter.
Brush lightly with melted butter; sprinkle with sugar. Place on ungreased
cooky sheet.

Bake in preheated hot oven (425 F.) 12 to 15 minutes. Serve piping hot.

Source: Our Favorites for family and friends
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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Title: FENNEL NICOISE
Categories: Salads, Side dish, Vegetables
Yield: 4 servings

3 lg Heads Florence fennel
— (Finocchio)
2 md Onions
2 Garlic cloves
5 tb Olive oil
1 lb Tomatoes
1/4 pt Dry white wine
1 pn Thyme
Salt pepper

Trim the fennel cut each head into quarters. Boil in salted water
for 10 minutes drain very well.
Chop the onions garlic finely. Heat the oil saute them until
they rae golden soft. Add the fennel stir well over low heat.
Skin the tomatoes, remove the seeds, chop the flesh roughly add to
the saute mixture.
Add the wine, thyme, salt pepper. Stir well, cover simmer for 1
hour. Put into a serving dish chill before serving.

—–

MANHATTAN CLAM CHOWDER VI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Main dish Fish
Soups Appetizers
Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 sl Bacon, finely diced
1 sm Onion, finely chopped
1 c Finely chopped celery
3 tb Flour
2 c Tomato juice or
2 c Vegetable juice cocktail
8 oz Bottle clam juice
8 oz Can minced clams, undrained
1/4 ts Ground thyme leaves
Salt and pepper to taste

1. In a deep, 2 1/2-quart, heat-resistant,
non-metallic casserole place diced bacon. Heat,
uncovered, in Microwave Oven 2 minutes or until bacon
is crisp. 2. Add chopped onion and celery and heat,
uncovered, in Microwave Oven 2 minutes or until
vegetables are tender. 3. Blend flour into vegetable
mixture and stir until smooth, Add vegetable cocktail
gradually, stirring until smooth. Add remaining
ingredients, 4. Heat, covered, in Microwave Oven 5
minutes. Stir. 5. Heat, covered, in Microwave Oven an
additional 10 minutes. 6. Adjust seasonings if
necessary.

– – – – – – – – – – – – – – – – – –

Microwave Playdough

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Crafts Kids
Mixes Clay/Dough
Solutions

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Flour
1 c Salt
1/2 c Cornstarch
1 tbsp Powdered alum
2 c Water
1 tbsp Oil

In 2 qt glass dish, combine dry ingredients.
Add water oil until well mixed.
Microwave high 3-4 minutes, stirring every minute until thick and lumpy.
Cool on flat plate.
Knead on floured surface till smooth.
Store in covered container in refrigerator 1-2 weeks.
From: ‘Let’s Cook Microwave’

– – – – – – – – – – – – – – – – – –

Omelets

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Main dish
Eggs Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

8 Eggs

1/2 c Water

4 tb Butter or margarine

1. Mix eggs and water.

2. In 7- to 10-inch omelet pan or skillet over medium-high heat, heat 1

tablespoon butter until just hot enough to sizzle a drop of water.

3. Pour in 1/2 cup egg mixture (mixture should set immediately at edges).

4. With inverted pancake turner, carefully push cooked portions at edges

toward center so uncooked portions can reach hot pan surface, tilting pan

and moving cooked portions as necessary.

NOTE: It is better to fill slightly underdone omelet; heat retained in eggs

completes the cooking. For a more authentic touch, add a few drops of hot

pepper sauce. Round out the menu with okra and rice.

– – – – – – – – – – – – – – – – – –

Potato Soup

Recipe By : Marie Tehas
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 medium potatoes — peeled and diced
4 slices bacon — diced
1/2 cup onion — chopped
2 chicken bouillon cubes
1/2 cup milk — or more
salt and pepper — to taste

In a large saucepan, fry bacon until crisp. Drain, leaving 2 tablespoons of gre
ase in saucepan along with bacon. Add onion, cook briefly until onion softens s
omewhat. Add potatoes, toss to coat. Add bouillon cubes and water to saucepan t
o cover potatoes by 1/2 to 1 inch. Bring to boil; reduce heat to medium low. St
ir to dissolve bouillon. Cover and cook without stirring until potatoes begin t
o come apart (test by poking with fork). Cook awhile longer, then begin stirrin
g potatoes so that they break down and thicken the broth. Continue stirring (do
not leave it at this stage, it will burn!), mashing all the potatoes with the
fork if you want a smooth soup, leaving some intact if you like it chunky. It w
ill become very thick. Add milk, a bit at a time, until it reaches desired cons
istency. Add salt and pepper to taste. Warm through, stirring constantly. Remov
e from heat.

– – – – – – – – – – – – – – – – – –

Title: MOM’S SOUTHERN PECAN PIE
Categories: Pies, Diabetic
Yield: 10 servings

1 Unbaked pie shell
1 c Fruit sweetener
1 tb Cornmeal
1/3 c Unsweetened applesauce or
–applebutter
3 tb Water
2 tb Cornstarch
3 Eggs
2 ts Vanilla extract
2 tb Very strong coffee or
-espresso (prepared – not
-grounds)
24 Pecan halves

Prepare pastry and place in 9″ pie pan. In large bowl,
combine fruit sweetener, cornmeal and
applesauce/butter. Beat with electric mixer. In small
bowl, blend water and cornstarch until smooth. Add to
fruit sweetner nixture and blend. Beat in eggs one at
a time. Stir in vanilla and coffee. Pour mixture into
pie shell. Decorate top with pecan halves. Bake 30 to
40 minutes – or until custard is set – at 375 degrees.
Cool slightly before cutting. One serving is = to: 1
bread, 1 fruit, 2 fat exchanges. 211 cal, 9g fat, 28g
carb, 69mg sod, 3g protein, 82mg chol This recipe was
posted by Sherry Eckert on *P – ID#GDDF80A and she got
it from SWEET INSPIRATIONS SUGAR FREE DESSERT
COOKBOOK. To make fruit sweetner – cook four cups of
fruit juice until it is reduced to one cup. If you
like it sweeter add Sweet One. OR if a recipe calls
for 1/2 cup fruit sweetner, use 1/2 cup frozen fruit
juice plus half as much (1/4 cup) granulated fructose.
~ Sherry adds Sweet One instead to desired sweetness.
If 2/3 cup is called for use 2/3 cup concentrate plus
1/3 cup granulated fructose. Commercial fruit
sweeteners are available at health food stores. Good
juices to use are apple, orange, pineapple, pineapple-
orange, and grape. Submitted By LIR119@DELPHI.COM On
SUN, 21 JAN 1996 083110 -0500 (EST)

—–

Title: Ice cream, lowfat
Categories: Diabetic, Desserts
Yield: 8 servings

——————————–INGREDIENTS——————————–
8 oz Pet Lite Milk;
4 pk Sugar Substitute;
1 ts Vanilla;

————————-ADD: ONE OF THE FOLLOWING————————-
2 Peach; peeled diced
1 Banana; mashed
4 sl Pineapple with juice;
8 oz Orange Juice;
2 c Strawberries; crushed

Directions: Mix all together and put in freezer of refrigerator until
hardened. Remove – break up – put in blender and whip until creamy. Serve.
Can also be made in one of the small electric machines, or one of those
that goes in freezer. Calories: 75 cal. Exchanges: 1/2 Milk and 1/2 Fruit

From Files of A.Broaddus 6-24-93

—–

Title: KARITHOPITA SPICED WALNUT CAKE
Categories: Foreign, Desserts
Yield: 8 servings

6 Eggs
2 1/2 c Bisquick
1/2 ts Cinnamon
1 ts -Salt
1/2 ts Ground cloves
3/4 ts Baking powder
2 c Sugar
2 1/2 c Chopped walnuts
1 1/2 c Milk
1 1/2 c Vegetable oil
3/4 c Sugar
1/2 c -Water
1 2″ strip orange peel
1 2″ strip lemon peel
1/2 Cinnamon stick
1/4 c Honey
1/2 Lemon; juiced
1/4 c Walnuts
1 ts Ground cinnamon

In a large mixing bowl place the eggs, Bisquick, 1/2 teaspoon
cinnamon, salt, cloves, baking powder, the 2 cups of sugar, the 2 1/2
cups of chopped walnuts, milk, and oil. Blend them together with an
electric mixer for 5 minutes.

Turn the mixer on high and beat the batter for 15 seconds.

Preheat the oven to 375 F. Pour the batter into a baking pan that is
10 x 14 inches, and 2 1/2 inches deep. Bake the cake for 45 minutes,
or until a toothpick inserted comes out clean. Remove the cake and
let it sit for 2 hours.

In a medium saucepan place the 3/4 cup of sugar, water, orange peel,
lemon peel, and cinnamon stick. Bring the ingredients to a boil and
then simmer them for 5 minutes.

Add the honey and bring the mixture to a boil. Remove the pan from
the heat and add the lemon juice. Stir the ingredients together and
let the syrup cool. Remove the orange and lemon peels, and the
cinnamon stick.

Spread the syrup over the cake. Sprinkle on the 1/4 cup of chopped
walnuts and the ground cinnamon.

Source: Papadakis Taverna – San Pedro, California California Beach
Recipe – by Joan Carl Stromquist – ISBN: 0-9622807-3-9

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