Acorn Squash with Cranberry Stuffing

Recipe By : modified from Walking Magazine in 1989-90 by R. Winters
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Low Fat
Freezes Well

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound acorn squash
1/2 small onion — finely chopped
1 celery rib — finely chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon allspice
1/2 apple — cored and diced
2 tablespoons apple juice — divided use
1/2 cup cranberries — fresh or frozen
1/2 tablespoon raisins
1 tablespoon brown sugar
1 slice bread — torn into pieces
1/2 tablespoon nuts — coarsely chopped

Halve squash and remove seeds. Spray lightly with cooking spray; place
face down on a baking sheet and bake about 45 to 60 min in a 350F oven or
until tender when tested with a fork.
Meanwhile, coat a non-stick skillet with cooking spray; over medium heat
saute onion and celery until tender. Add salt, pepper, allspice, apple and
1 Tablespoon apple juice; cook just until apple is tender.
Stir in cranberries, raisins, and 1 Tablespoon apple juice; cook until
cranberries pop. Add brown sugar; stir until dissolved. Stir in bread
cubes and nuts. If desired, a few drops of almond extract may be added.
Sprinkle baked squash with salt (optional) and pepper. Divide stuffing
evenly between the halves. Bake for 15 minutes at 375°F.

Makes 4 side-dish servings.
per serving: 106 Kcal 1.1g fat (0.2g sat fat) 9% CFF 249mg Na

Makes 2 main-course servings.
per serving: 212 Kcal 2.2g fat (0.4g sat fat) 9% CFF 498mg Na

– – – – – – – – – – – – – – – – – –

NOTES : SODIUM
1. Omitting the salt would reduce sodium to 116mg for side-dish serving and
232mg for main dish serving.
2. 53% of the sodium in this recipe is from the salt. 28% is from the
onion. 13% is from the bread.
Nutr. Assoc. : 0 0 2519 0 0 0 0 0 0 0 0 0 0

Title: Sunny Cocoa Drop Cookies
Categories: Cookies, Christmas, Snacks
Yield: 48 servings

1/2 c (1 stick) light corn oil
Spread
2/3 c Granulated sugar
2/3 c Low-fat sour cream
1 ts Vanilla extract
1 Egg white
1/4 ts Freshly grated orange peel
1 3/4 c All-purpose flour
3 tb Cocoa
1 ts Baking soda
1/2 ts Baking powder
Cocoa glaze
Mmmmm—————
———-cocoa — ¥
Glaze————–
—————-
1 tb Light corn oil spread
2 tb Water
1/2 ts Vanilla extract
1 tb Cocoa
1/2 c Powdered sugar

Here’s a fairly low-fat cookie recipe from the Tampa Tribune: Heat
oven to 350 degrees. Spray cookie sheet with ligh vegetable cooking
spray. In large mixer bowl, beat corn oil spread and granulated sugar
on medium speed of electric mixer until light and fluffy. Add sour
cream, vanilla, egg white and orange peel; beat until well blended. Drop
dough by rounded teaspoonfuls onto prepared cookie sheet. Bake 10-12
minutes or until set. Remove from cookie sheet to wire rack. Cool
completely. Drizzle glaze (below) over cookies. Makes about 4 dozen
cookies. (2 cookies with glaze is a serving.) Calories: 100
Protein: 1 g Fat: 4 g Sodium: 50 mg Carb: 14 g Cholesterol: 0 mg
Calories from fats: 36% Cocoa Glaze: In small saucepan over low heat,
melt spread. Stir in water and cocoa. Cook, stirring constantly, until
thick. Do not boil. Remove from heat; gradually add powdered sugar and
vanilla, beating until of drizzling consistency. Another low-fat recipe
from the Tampa Tribune:

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Title: Hangover Soup
Categories: Soups/stews, Ethnic
Yield: 6 Servings

-AGNUS HANNO PVMP45B
1/2 lb Polish sausage; thinly slice
2 Slices bacon
1 Onion; chopped
1 Green pepper; chopped
4 c Beef broth
1 cn 16-ounce sauerkraut; rinsed;
1 c Sliced fresh mushrooms
2 Stalks celery; sliced
2 Tomatoes; chopped
2 ts Paprika
1 ts Caraway seed
1/2 c Sour cream
2 tb Flour

In Dutch oven; cook sausage and bacon until sausage is brown and bacon is
crisp. Remove sausage and bacon, and drain; reserve drippings. Crumble
bacon. To drippings add onion and green pepper; cook until tender but not
brown. Drain off fat. Stir in cooked sausage and bacon, beff broth,
sauerkraut, mushrooms, celery, tomatoes, paprika and caraway seed. Bring to
boiling; reduce heat. Cover and simmer 45 mins. Meanwhile, combine sour
cream and flour. Gradually stir about 1 cup of the hot soup into sour cream
mixture. Return all to Dutch oven. Cook and stir until thickened and
bubbly. Cook and stir 1 min. more. Makes 6 servings. Agnes Hanno Pvmp45B

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Title: DUTCH APPLE PIE (DIABETIC)
Categories: Pies, Diabetic
Yield: 12 servings

1/4 c Flour
1/2 c Quick cooking oats
1/2 ts Cinnamon
5 c Sliced baking apples
Sweetener equal to 1/2 c
-sugar
1/2 c Unsweetened frozen apple
-juice concentrate
Pie crust for 1 crust pie

————————–TOPPING————————–
1/4 c Flour
1/2 c Quick cooking oats
Sweetener =to 1/2 c brown
-sugar
1 ts Cinnamon
1 pk Sugarfree instant vanilla
-pudding mix
1/2 c Butter or margarine

Mix flour, oats, cinnamon, and sweetener with a fork.
Pour over sliced apples and mix well. Pour apple juice
over top of apples and mix well again. Put apple
mixture in pie crust; set aside. For topping: mix dry
ingredients with fork. Add butter and cut into dry
ingredients with a pastry blender or 2 knives until it
resembles coarse crumbs, Pour mixture over pie filling
and press down evenly over apples. Bake at 400 degrees
for 45-55 minutes.

2 bread, 3 fat, and 1 fruit exchange. 251 calories, 12
grams of fat, 283 mg. sodium, 5 mg. cholesterol per
serving. Submitted By “LISA (POOH) CRAWFORD IN
PERRINE, FLORIDA” On SUN, 19
NOV 1995 234142 -0500 (EST)

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Title: Salmon Patties with Creamed Peas
Categories: Diabetic, Fish, Main dish, Vegetables, Low-fat/cal
Yield: 6 sweet ones

1 lb (1) can red salmon
2 lg Eggs whites
1 tb Onion; finely chopped
1/4 ts Salt;
1 c White soda crackers; crushed
-=OR=-
1 c Saltines; crushed
1 c Fat-free chicken broth;
1 tb Cornstarch;
1 tb Margarine;
1 1/2 c Peas; drained canned

Drain salmon and place the juice in a mixing bowl. Remove bones and
dark skin from salmon and set aside. Add egg whites, onions, salt,
and paper to salmon juice and mix together with fork. Crush the
crackers with your hands. Do not use crackers crumbs. Add to the
egg white mixture along with the salmon. Mix well with a fork to
blend. (The cracker pieces and small chunks of salmon should still be
visible.) Shape into patties on a small cookie sheet that has greased
with margarine. Bake at 450 degrees for 35 to 40 minutes until firm
and lightly browned. Stir broth and cornstarch together until smooth.
Cook and stir over moderate heat in a small saucepan until thickened
and smooth. Continue to cook and stir for another minute. Add
margarine and peas to sauce and mix lightly. Reheat to serving
temperature. Serve 1 patty with 1/6 of the sauce ( about 1/3 c.) per
serving. Food Exchange per serving: 1 BREAD EXCHANGE + 2 LEAN MEAT
EXCHANGE; CAL: 204; CHO: 14gm; PRO: 10gm; LOW-SODIUM DIETS: Omit
salt. Use salt-free margarine, low-sodium crackers, and fresh or
frozen peas. Discard salmon juice and substitute an equal amount of
water.

Source: The New Diabetic Cookbook by Mabel Cavaiani; R.D. Brought to
From: Jj Judkins Date: Dec-27-95 12:57pm

MMMMM

Title: Giant Raisin Oat Cookies
Categories: Cookies
Yield: 12 servings

3/4 c Sugar
1/3 c Corn syrup, light
1/3 tb Margarine; softened
2 Egg whites
1/2 ts Orange peel; grated,
-optional
1 1/4 c Quaker oat bran hot cereal
— uncooked
1 c Flour, all-purpose
1 c Oats, rolled (cooked);
-quick/ old fashioned
1/2 ts Baking soda
1/2 c Raisins

Recipe by: Quaker Oat Bran Cookbook – ISBN: 0-88176-706-9
Preparation Time: 0:35
2. Beat sugar, corn syrup, and margarine until light and fluffy.
3. Add egg whites and orange peel and beat until will blended.
4. Gradually add combined oat bran, flour, oats, and baking soda, mixing
well.
5. Stir in raisins.
6. Drop by scant 1/4 cups onto ungreased cookie sheet; gently press into
3-inch circles.
7. Bake 14-16 minutes or until light golden brown. Cool 1 min. on cookie
sheet.
**Can be frozen: thaw in microwave on high for about 30 seconds.

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Frozen Fruit Cupcakes

Recipe By : Good Housekkeeping Book of Desserts/ p. 257
Serving Size : 12 Preparation Time :0:00
Categories : Sweet Endings- Fruit Desserts Low Calorie
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 small lemon
2 cups buttermilk
1/2 cup sugar
1/8 teaspoon salt
2 cups assorted fresh fruit

GARNISH:
Lemon leaves, halved strawberries,
blueberries, raspberries and
nectarine wedges

IMPORTANT NOTE:
Begin about 3 -1/2 hours before serving or prepare a day ahead.

Line (twelve) 2-1/2-inch muffin pan cups with fluted paper baking cups. Into a
large bowl, grate peel from lemon. Add buttermilk, sugar and salt. With wire
whisk; mix til blended. Gently stir in 1-1/4 cups fruit. Spoon mixture into
paper baking cups. Top with remaining 3/4 cup fruit. Some fruit will stay
above mixture for pretty color.)

Cover; freeze til firm, about 3 hours. Peel off paper baking cups from
dessert.

– – – – – – – – – – – – – – – – – –

NOTES : *Use a wide variety of fruits such as halved strawberries, chopped
peaches, chopped nectarines, blueberries or raspberries.

**I have not made this dessert, however, the presentation is EXQUISITE in the
cookbook!

Chocolate Mousse

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Envelopes Unflavored Gelatin
1 Cup Sugar
1/4 Teaspoon Salt
2 1/2 Cups Milk
12 Ounces Semisweet Chocolate Pieces
2 Teaspoons Vanilla Extract
2 Cups Heavy Cream — whipped

In a 2-1/2 quart saucepan, mix gelatin, sugar, and salt. Stir in milk and
chocolate. Stir over medium heat until gelatin is dissolved and chocolate
melted. Remove from heat,
and beat with rotary beater until chocolate is blended. Stir
in vanilla. Chill in saucepan in bowl of ice water, stirring occasionally,
until slightly thickened. Fold in cream. Turn into a 10-cup mold or 12
individual molds. Chill until firm.
Unmold. Wis/Gramma

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Title: Peach Crisp
Categories: Desserts, Fruits
Yield: 6 servings

2 c Cooked brown rice
1 2/3 c Fresh peach chunks*
2/3 c Brown sugar, firmly packed
— divided
3/4 c Whole wheat flour
-OR- all-purpose flour
1/2 ts Cinnamon
1/8 ts Ground nutmeg
1/4 c Butter or margarine
1/2 c Chopped walnuts OR pecans

Combine rice, peaches, and 1/3 cup sugar in buttered shallow 1-1/2-quart
baking dish. Mix flour, remaining 1/3 cup sugar, cinnamon, and nutmeg.
Cut in butter until mixture is crumbly. Sprinkle over rice. Sprinkle
nuts over flour mixture. Bake at 350 degrees 20 to 25 minutes. Serve warm
with whipped cream or ice cream, if desired.

*Frozen unsweetened peach slices or 1 can (6 ounces) sliced peaches in
fruit juice, drained, may be substituted.

MIcrowave Oven Instructions: Prepare as directed using microproof baking
dish. Cook uncovered on HIGH (maximum power) 5 to 6 minutes, rotating
dish once during cooking time. Let stand 5 minutes.

Each serving provides:
* 354 calories
* 5.1 g. protein
* 14.5 g. fat
* 54.3 g. carbohydrate
* 89 mg. sodium
* 21 mg. cholesterol

Source: Brown Rice
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

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Title: Molded Cheese Treats (Wilton)
Categories: Desserts, Holidays, Halloween, Kids
Yield: 1 servings

8 oz Natural cheddar cheese

Coarsely grate cheese. Place in micro-proof measuring cup. Microwave
on medium power until melted., approximately 2 minutes. Pour into
Wilton candy molds of your choice (halloween ones are awesome). Place
sticks in for lollipops if desired. Refrigerate for 15 to 20 minutes
until set. Remove from mold by flexing mold. Keep refrigerated until
served.

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