JOAN’S CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Diabetic Fruits
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c White rasins
1/4 c Bell peppers
-chopped fine
1 c White vinegar
4 Pears — cored,pared, chopped
Non-nutritive equivalent to
-2 cups sugar
1/2 ts Ginger
1/4 ts Allspice
1/4 ts Cloves
1/4 ts Salt

Combine all ingredients in large pan; bring to boil.
Reduce heat to medium, cook unitl pears are tender and
mixture is slighty thick (about an hour). Spoon into
three clear 1/2 pint jares and seal inmediately.

Food Exchange per serving: 1 FRUIT EXCHANGE CAL: 45
PER SERVING

Source: Recipes of Diabetics by Billi Little (1985
version)

Brought to you and yours via Nancy O’Brion and her

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FRENCH BREAKFAST MUFFINS

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Breads Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— —–MM FORMAT BY MARY ANN
YOUNG—————-
1/3 c Shortening
1/2 c Sugar
1 Egg
1 1/2 c Flour or cake flour
1 1/2 ts Baking powder
1/2 ts Salt
1/4 ts Nutmeg
1/2 c Milk
—–TOPPING—–
3/4 c Sugar
1 1/2 ts Cinnamon
1/2 c Butter or margarine (1 stick
-melted

Heat oven to 350 degrees. Grease 15 medium muffin cups
(2-3/4 in. diameter). Mix thoroughly shortening, 1/2
cup sugar, egg. Stir in flour, baking powder, salt and
nutmeg alternately with the milk.

Fill the muffin cups 2/3 full. Bake 20-25 minutes.

Topping: Mix 3/4 cup sugar and the cinnamon.
Immediately after baking, roll puffs in melted butter,
then in cinnamon-sugar mix.

Serve hot. These are very light in texture. Great
taste!

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Crockpot Chicken/Sausage Cassoulet

Recipe By : =

Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Frozen lima beans
1 cup Tomato juice
1 Carrot — 1/2 inch pcs
1 Stalk celery — 1/2"pcs
1 Onion — chopped
1 Clove garlic — minced
1 Bay leaf
1 teaspoon Chicken bouillon granules
1/2 teaspoon Dried basil — crushed
1/2 teaspoon Dried oregano — crushed
3 Boneless chicken breasts
3 Chicken drumsticks
8 ounces Smoked kielbasa

Place carrots, limas, celery and onions on bottom of crockpot which has been
sprayed with Pam. Combine herbs, juice and bouillon and add to vegetables.
Place chicken on top of vegetables. Cut sausage into pieces. Put chicken and
sausage on top of vegs Cover crockpot and cook on Low heat for 10 hours or on
high for 5 hours. Remove bay leaf before serving.

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White Beans, Rice and Red Cabbage (or _What to Do With Red Cabbage_)

2 cans White or Navy Beans, (mash half and keep half whole)
2 cups cooked brown basmati rice
3 slices of a tender red cabbage, diced and sauted in balsamic vinegar
or saute cabbage in apple juice, and add lemon juice
1/2 cup diced figs (4 fresh figs), or favorite fruit (ie. apple, cranberry)
1/2 large vidalia onion, diced and sauted
2 tsp powdered cinnamon

Heat white beans, mash half or 2/3 of them. Mix in rice and remaining whole
beans. Add red cabbage, figs and onion (dice red cabbage and onion in food
processor if not fully diced yet). Spice with cinnamon. Serves 4.

Title: Chocolate mousse torte
Categories: Cyberealm, Mom’s best, Desserts
Yield: 12 servings

1 pk 1 layer devils food cake mix
1/3 c Chocolate ice cream topping
4 Squares semisweet chocolate
2 T Powdered sugar
2 T Coffee liqueur
2 Egg yolks
1/2 c Whipping cream
1 T Chocolate ice cream topping
1/2 c Whipped cream
Fresh raspberries (optional)

1. Prepare mix and bake according to directions. Cool 10 minutes.
Remove from pan and cool completely. Place on serving platter.

2. Spread cake with the 1/3 cup ice cream topping. Chill till needed.
Set aside.

3. For the mousse, in a small saucepan melt semi-sweet chocolate
over low heat; remove. Stir in powdered sugar, liqueur, and egg
yolks. Cook and stir over medium heat for 2 minutes or until mix-
ture coats a metal spoon. Remove from heat; cool completely.

4. Beat the first 1/2 cup whipping cream to soft peaks. Stir half of
the chocolate mixture into the whipped cream. For in the remaining
chocolate. Cover; chill until mixture mounds. Spread onto cake to
within 1 inch of edge. Chill; covered for several hours.

5. To serve, drizzle cake with the 1 Tablespoon topping. Using a
pastry bag fitted with the star tip, pipe the 1/2 c whipped cream
around cake edge and garnish with raspberries, if desired.

Cal: 258 Source: Better Homes and Gardens Magazine, Dec. 1992

—–

Chocolate Butterscotch Scotcheroos

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup corn syrup
1 cup peanut butter
1 package (6 oz.) chocolate chips
1 cup sugar
6 cups Rice Krispies
1 package (6 oz.) butterscotch chips

In large saucepan, cook corn syrup and sugar over medium heat, stirring frequen
tly, until mixture begins to boil. Remove from heat. Stir in peanut butter.
Mix in cereal.

Press in buttered 9×13 pan. Melt over hot (not boiling) water chocolate chips
and butterscotch chips, stirring constantly until smooth. Spread over cereal
mixture. Chill until firm, about 15 minutes.

busted by sooz

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Minestrone

Recipe By : Freeze With Ease copyright 1965
Serving Size : 1 Preparation Time :0:00
Categories : Freezer Meals Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 pound bacon — diced
2 onions — sliced
2 cups cabbage — chopped
1 cup escarole — chopped
1 cup celery — chopped
2 carrots — sliced
1/2 cup parsley — chopped
1 clove garlic
12 cups water
1 can navy beans — drained
1 can garbanzo beans — drained
1 can tomatoes
1 tablespoon oregano
1 teaspoon basil
1 1/2 tablespoons salt
1 cup macaroni

Brown bacon and onions in deep kettle.

To the bacon and onions add: cabbage, escarole, celery, carrots, parsley, garli
c and water. Simmer 40 minutes.

To this mixture add the navy beans, garbanzo beans, tomatoes, oregano, basil an
d salt. Bring to a boil. Cover and simmer 10 minutes. Add macaroni. Cook 10 min
utes or until macaroni is almost tender. Chill quickly; freeze. To serve, defro
st completely, heat if necessary to remove from container. Heat slowly until di
ssolved; adjust seasonings.

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SPINACH-SQUASH CROCKPOT SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Digest Crockpot

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Frozen spinich
1 sm Yellow squash, diced
1/2 sm Onion, minced
2 Carrots, diced
4 Cloves garlic, minced
6 oz Can V8
1/2 c Navy beans
4 c Water
1 t Salt

I just thru it all in the crock and let it cook on high all day. I had two
bowls for lunch yesterday and today, and the kids ate “just a taste”

Genie, Food Wine RT [*] Mon Feb 27, 1995, H.KULIS [DAPREZ]

Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through
kindness of Karen Mintzias, km@salata.com.

1.80á

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Kay’s Shortbread

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup Butter
3/4 cup Icing sugar
2 cups All-purpose flour
1 teaspoon Cornstarch
1 pinch Baking powder
1 pinch Salt

In a mixing bowl, cream butter and icing sugar until light and fluffy. Stir
in flour, cornstarch, baking powder and salt until very smooth. Form into a
firm ball. Place on lightly floured surface. Lightly knead five or six
times. Form level teaspoonfuls into small balls. Place two inches apart on
unbuttered baking sheet. With fingertips or fork, gently press each ball to
slightly flatten it. If desired, place a cherry piece in the centre of
each. Bake in oven at 325 degrees F for about 15 minutes or until edges are
slightly golden and firm to the touch. Cool. Makes five to six dozen. From
The Gazette, 90/12/12

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I will send more in a second post

Eileen

Ginger Bread Cookies In A Ginger Bread Bowl

Recipe By : Lisa Lepsy
Serving Size : 1 Preparation Time :0:45
Categories : Try It You’ll Like It Gift Idea
Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup butter
3/4 cup brown sugar, packed
1/2 cup sugar
1/3 cup light molasses
3/4 cup dark corn syrup
3 eggs
8 1/2 cups all-purpose flour
1 Tablespoon baking soda
1 teaspoon salt
1 teaspoon ea. ginger,cloves,cinnamon,allspice — ground

Cream butter and sugars. Beat in molasses. corn syrup, and eggs until smooth.
In a separate bowl combine remaining ingredients and blend. Stir the flour
mixture into the creamed mixture. Dough will be stiff. Divide dough into
fourths and wrap each in plastic wrap. Chill at least 2 hours.
Preheat oven to 350. Smoothly cover the outside of an oven proof glass bowl
with aluminum foil.On a lightly floured surface roll out one of the fourths
with a floured rolling pin into a 1/4″ thick circle.Transfer dough to the
outside of the bowl, pressing firmly onto bowl.Make a nice fluted bowl edge.
Use a small 1″ cookie cutter any shape desired, (hearts, holly) and cut out
shapes around bowl edge. (Remember the bowl is going to be turned over when
pressing in design.)Place inverted bowl on a baking sheet and bake at 350 for
25-30 minutes or til firm to the touch. Allow to cool on glass bowl.
CAREFULLY loosen foil and remove foil and gingerbread bowl from glass bowl.
Roll out remaining dough 1/8″ thick and cut out shapes. Place on a lightly
greased baking sheet and bake 8-10 minutes or till lightly browned, cool on
rack. Makes 1 bowl and 3 dozen cookies.
I weave a red ribbon through the shapes I cut in the bowl, and tie into a
bow. Fill with cookies and cover in colored cellophane.

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