1 tin lentils (19 oz.)
2 T olive oil
2 green onions, chopped
Ground pepper to taste
1/2 lemon, halved (optional)

In a sauce pan, heat oil and green onions. When hot, add lentils and ground
pepper. Heat through and serve. If you like serve with quartered lemon …
it will add extra zing and keep the enzymes from acting up. Simple but
delicious.

Makes: 2 servings.

Title: Texas Snake Cakes
Categories: Snake, Tex-mex
Yield: 1 servings

1 Rattlesnake per person
1 Crab boil **
1 Egg
-Salt pepper
-Green onion
2 tb Oil

Gut the rattlesnake and peel the skin off. Cook in a
crab boil**. Cool and peel off the strips of meat.
Chop and combine with egg to bind, salt and pepper and
a bit of green onion. Saute in oil until brown on both
sides. Serve with tartar sauce.

Crab Boil…. ** water, lemon, and seed package for
crab or shrimp

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Cucumber in Sour Cream Salad

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Med cucumber thin sl 3 cups
1/2 cup Sour cream
2 Drops of tabasco
1 teaspoon Dill seed or fresh chop dill
1 teaspoon Salt
1 tablespoon White vinegar
2 tablespoons Chopped chives
1 Dash of pepper

Sprinkle the cucumber with salt. Let stand 30 minutes. Drain thoroughly. Dry
on peper towel.

Combine sour cream, vinegar, tabasco, chives, dill seed and pepper. Pour over
cucumber. Chill well before using. Garnish with fresh dill.

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Title: Patty Ann’s Scotch Shortbread
Categories: Christmas, Cookies, Holidays
Yield: 1 servings

2 c Flour
1/4 ts Salt
1/4 ts Baking Powder
1/2 c 4X Sugar
1 c Butter

Refrigerator. Oven 325° F.

Sift dry ingredients together. Set aside. In medium
bowl of mixmaster mix butter and sugar until creamy.
Add sifted dry ingredients. Chill until easy to
handle.

Roll out to 1/4″ inch thickness on lightly-floured
board or wax paper. Cut into desired shapes. (I have
a bird cutter and Christmas tree). Bake on ungreased
sheet at 325° F. for 10-15 minutes. Cookies may be
sprinkled with colored sugars if desired before baking.

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Recipe By : Patty Ann Spalding

From: Bill Spalding

Pork Minestrone Soup

Recipe By : From: SuzyWert@aol.com
Serving Size : 1 Preparation Time :0:00
Categories : Pork Ham Soups Stews
Freezer Meals

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 teaspoons olive oil
1 large onion — chopped
2 teaspoons minced garlic
1 14 1/2 ounce diced tomatoes with Italian-style herbs — undrained
2 cans (10 1/2 oz.) beef broth
1 16 ounces pk frozen bean and carrot blend
1 19 ounces ca cannellini beans — drained
1 medium potato — peeled cut into
— 1/2″ pieces
1 medium sweet potato — peeled, cut into
— 1/2″ pieces
1 tablespoon Worcestershire
2 teaspoons dried basil — crumbled
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound cooked pork roast — cut into 3/4″ cubes
— (3 cups)
5 tablespoons freshly shredded Parmesan cheese

In large Dutch oven, heat oil over medium heat. Saut‚ onion and garlic until
oni
on is tender (about 5 min.), stirring often. Stir in next 10 ingredients. Bring
to boiling; reduce heat, simmer, covered until vegetables are crisp-tender (ab
out 15 min .). Stir in pork cubes; heat through (2-3 min.). To Serve: Ladle 2 c
ups into each soup bowl; sprinkle with 1 tbsp. Parmesan cheese. Amount: 5 (2 cu
p) servings.

from the Frozen Assets List

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MINESTRONE *** (TDJR42A)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Italian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c White beans — dried soaked
5 tb Olive oil
5 c Garlic — minced
1 ea Onion — minced
2 ea Leeks — white part sliced
2 ea Carrot — sliced
1/2 ea Sm Cabbage — shredded
2 ea Potato — diced
1 lb Tomato — sliced
1 ea Sm Tomato paste
6 c Water
1/4 ts Celery seed
1 ea Bay leaf
1 t Oregano
1/2 ts Thyme
1 x Sea salt — to taste
1 x Pepper — to taste
1 t Basil
1 ea Zucchini — sliced thin
3/4 c Green beans — trimmed and cu
1/4 c Peas
4 oz Spaghetti — broken
4 tb Parsley — chopped
1 c Parmesan cheese — fresh grat

In heavy-bottomed soup pot, heat oil add garlic,
onion, leeks, carrots, and cabbage. Saute, stirring
over medium heat, about 10 minutes. Add presoaked
beans, potatoes, tomatoes, tomato paste, water/stock,
celery seed, Parmesan rind, bay leaf, oregano, thyme,
and *dried* basil (fresh basil should be added at the
end of the cooking. Bring to a boil, reduce heat,
cover, and simmer 2 hours, or until beans are tender.
Remove Parmesan rind and bay leaf. Add salt and
freshly ground pepper to taste, zucchini, green beans,
peas, and spaghetti and cook another 15 minutes.
Adjust seasonings. Stir in parsley and fresh chopped
basil and serve, topping each bowl with a generous
amount of freshly grated Parmesan. This freezes well.
From: Gourmet Vegetarian Feasts, by Martha Rose
Shulman, 1989 FROM: D PILEGGI (TDJR42A)

– – – – – – – – – – – – – – – – – –

Title: Low-Fat Vegetable Lasagna
Categories: pasta
Yield: 4 servings

8 oz lasagna noodles
2 oz mozzarella cheese, shredded
1 pk (10 oz) frozen chopped
1 spinach, thawed well
1 drained
1/2 c shredded carrot
1 sm zucchini shredded,
1 about 1/2 c
1 pt non fat cottage cheese
1 egg (or 1/4 c eggbeaters)
1 sm onion chopped
1 tb oil
1 tb flour
1/8 ts nutmeg
1/2 c chicken broth
1/4 c grated parmesan cheese
1/2 ts salt
1/8 ts white pepper

Cook lasagna according to package directions, drain and lay out on
waxed paper or counter top to cool. Combine 1 1/2 cup of cottage
cheese, vegetables, mozzarella cheese, salt and egg. Cut the lasagna
to fit a 8X8 baking dish. Place a layer of lasagna in the bottom of
a greased 8X8 dish. Spread with 1/2 the cheese mixture. Cover with
the small ends of lasagna. Spread with remaining cheese mixture and
remaining lasagna. In a skil- let, saute onion in oil until tender.
Stir in flour, nutmeg pepper. Stir in chicken broth remaining
cottage cheese and cook, stirring constantly, for about two minutes.
Add more chicken broth if the mixture becomes to thick, it should be
about the consistency of a medium white sauce. Spread over lasagna
and sprinkle with Parmesan cheese. Cover with aluminum foil and bake
at 350 degrees for 45 minutes. Uncover and bake until lightly browned
at 400 degrees. Cool for 10 minutes before serving.

—–

Ingredients:

2 cups persimmon pulp (I purchase pulp from Dillman Farms – see note)
1 1/2 C. sugar (I used fructose)
3 egg whites beaten lightly
1 3/4 C unbleached white flour
2 t. baking powder
1/8 t. salt
2 t. vanilla
2 cups of some type of milk (original called for 1 cup half and half
and 1 cup milk – I used a 12 ounce can of evaporated skimmed milk
and 1/2 cup of non-fat rice milk)
1 t. baking soda
2 t. cinnamon
1 t. ginger
1/2 t. nutmeg
1/8 t. cloves (original called for 1 t. – optional – YIKES)

Instructions:

Preheat the oven to 325 degrees. Mix sugar, pulp, egg whites, vanilla,
and milk. In another bowl combine the rest of the ingredients. Blend
the two mixtures. Pour into a 9X13 pan than has been sprayed with Pam or
something similar. Bake for 60 minutes or until set and a toothpick
inserted comes out clean. Let cool completely. Traditionally this is
served with Cool Whip. I bought Cool Whip Light to have on hand at our
house just in case we need a dab! This pudding is so good and moist – I
can’t believe it ever would need the butter. I can’t tell the
difference without it! Some recipes I read called for from 2 T – to 1/3
cup butter for the above size recipe.

Title: BUTTER BEAN-BROCCOLI CASSEROLE
Categories: Main dish, Vegetables
Yield: 1 servings

1 pk Frozen baby lima beans
2 pk Frozen chopped broccoli
1 cn Cream mushroom soup
1 c Sour cream
1 pk Dry onion soup mix
1 cn Sliced water chestnuts
3 c Rice Krispies
1 1/2 Sticks butter, melted

Prepare frozen vegs. as directed. Drain. Mix
beans and broccoli together as first layer in 9 x 13″
baking dish. Top with sliced water chestnuts.
Mix together mushroom soup and sour cream. Spread
this over wter chestnuts as the third layer.
Sprinkle package of onion soup mix over sour cream
mixture. Top with Rice Krispies, and drizzle melted
butter over all. Bake at 350 F. for 30 minutes.
NOTE: may be made ahead and frozen, omitting
Krispies and butter until time to cook.

—–

Title: SCOTTISH SCONES
Categories: Diabetic, Quickbreads, Breadmaker
Yield: 16 sweet ones

1 c Unbleached a-p flour;*
-*a-p=all-purpose flour
1 c Whole-wheat flour;
1 ts Baking powder;
1/2 ts Salt;
4 tb Whipped butter;
-(not me!! not on your life)
1 c Buttermilk;
1/2 c Golden raisins;

Preheat oven to 400 degrees. Coat a baking sheet with
non-stick cooking spray. In a medium-size bowl, sift
dry ingredients together. Add butter, mixing into
flour with your fingers. Add buttermilk and knead to
a soft dough. Knead in raisins. On a floured board,
roll out dough to 1/2″ thick. Cut in 16 rounds. Place
on a baking sheet and bake 15 to 20 minutes, until
golden. Makes 16 scones. Food Exchanges per serving:
1 STARCH/BREAD EXCHANGE; CAL: 97; CHO:7mg; CAR: 3g;
SOD: 3g; FAT: 3g;(If I gave the break down of the fat,
I would be to pooped to pop)

Source: Light Easy Diabetes Cuisine by Betty Marks
Brought to you and your via Nancy O’Brion and her

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