Title: AVOCADO AND POTATO SALAD WITH HORSERADISH
Categories: Harned 1994, Herb/spice, Salads, Side dish, Vegetables
Yield: 1 salad

2 lb New potatoes; scrubbed
1/4 c Olive oil
1 1/2 tb Red wine vinegar
Salt
1/2 c Sour cream
1/2 c Plain yogurt
2 tb Prepared horseradish
1/4 c Fresh dill sprigs
— loosely packed
— thick stems removed
3 Celery ribs; strings removed
— cut in 1/4″ crescents
— (1 cup)
2 md Avocados* or 1 lg. avocado
1 tb Lime juice; freshly squeezed
Freshly ground black pepper

*Choose avocados that are firm, with just a slight
give. If the avocado is soft enough to hold an
indentation, it’s overripe and won’t have the rich
nutty flavor that you want for this salad.

Bring water to a boil in the bottom of a vegetable
steamer. Cut potatoes in half; place them in the
steamer basket. Cover and steam until they are cooked
through, about 20 minutes. Remove the potatoes from
the heat and allow them to cool slightly.

While potatoes are cooking, whisk oil and vinegar
together in a large bowl. Season to taste with salt;
set aside. When potatoes are cool enough to handle
without burning your fingers, cut them in 1″ cubes.
Toss them in the oil and vinegar so they are coated
well, and set them aside to cool to room temperature,
tossing occasionally.

In a small bowl, whisk together the sour cream, yogurt
and horseradish. Mince the dill and add it to the sour
cream mixture, stirring well.

When potatoes have cooled to room temperature, add
celery and toss to combine. Then add the sour cream
mixture; toss again.

Halve, pit and peel the avocados. Cut them into 1″
cubes; place in a small bowl with the lime juice.
Toss so the cubes are moistened with the juice. Then
add the avocados, with all of the lime juice, to the
potatoes; toss gently until they are well distributed
and coated with the dressing. Add pepper and
additional salt to taste, and either serve immediately
or chill for 30 minutes and then serve.

While Loomis says that this salad does not keep well
and shouldn’t be counted on for leftovers, she says
that it’s one of the most popular potato salads she’s
ever made.

Yield: 6 to 8 servings.

From _Farm House Cookbook_ by Susan Herrmann Loomis.
New York: Workman Publishing Company, Inc., 1991. Pp.
267-268. ISBN 0-89480-772-2. Electronic format by
Cathy Harned.

—–

Title: Diatetic Cream Cheese Balls
Categories: Diabetic, Candies, Chocolate
Yield: 1 servings

1 pk (8 0z. size) cream cheese -Milkcote or whitecoat
3/4 c Finely chopped pecans -chocolate

Cream the cream cheese and add pecans. Chill until cheese will form
balls. Dip balls into melted whitecoat or milkcote chocolate coating.
Makes about 25 balls. Source: Ideals Candy Cookbook by Mildred Brand
Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201

MMMMM

Children’s Lemon or White Cake Mix

Recipe By : Eliason, Harward, and Westover
Serving Size : 10 Preparation Time :0:00
Categories : Cakes And Baked Desserts Kid Favorites

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon lemon flavored unsweetened drink powder — (like
Kool-aide)
1/3 cup vegetable shortening

In a medium bowl, combine sugar, flour, baking soda, salt, and drink
powder. Stir with a wire wisk until blended. With a pastry blender, cut
in shortening until evenly distributed and mixture resembles corn meal.
Spoon about 1/3 cup of mix into each of 10 small containers or ziplock
bags. Seal containers tightly. Label with date and contents. Store in a
cool dry place. Use within 12 weeks. Makes 10 packages Children’s Lemon
Cake Mix.

To use:
1 pkg. Children’s Lemon Cake Mix
4 teaspoons water

Preheat mom’s oven to 375°f. If using child’s play oven follow
manufacturerers directions for baking cakes.

Grease and flour a 4 inch miniature cake pan. In a small bowl, Combine
Children’s Lemon Cake Mix and water. Stir with a fork or spoon until
blended and smooth. Pour mixture into prepared pan. Bake 12 to 13
minutes in Mom’s oven or as directed in play oven. Remove from oven.
Cool in pan on rack for 5 minutes. Invert cake onto a small plate;
remove pan. When cool frost with Children’s White Frosting if desired.
Serves 2 children.

– – – – – – – – – – – – – – – – – –

NOTES : It takes no genius to see that ANY flavor of unsweetened drink
mix powder can be used for a wide variety of flavors. For a White Cake
Mix omit the powder. If you like, a drop or two of vanilla might be
added at the time the cake is prepared.

Homemade Sloppy Joe Seasoning Mix

Recipe By : _Make-A-Mix_ by Eliason, Harward Westover
Serving Size : 1 Preparation Time :0:00
Categories : Homemade Convenience Mixes Condiments Seasonings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon dried onions
1 teaspoon bell peppers, freeze-dried
1 teaspoon salt — or to taste
1 teaspoon cornstarch
1/2 teaspoon dried minced garlic
1/4 teaspoon dry mustard
1/4 teaspoon celery seed
1/4 teaspoon chili powder

Combine all ingredients in a small bowl until evenly distributed. Spoon mi
xture onto a 6″ square of aluminum foil and fold to make an airtight packet
=2E Label with date and contents. Store in a cool, dry place. Use within
6 months.

Makes 1 packet or about 3 tablespoons of Homemade Sloppy Joe Seasoning Mix.=

– – – – – – – – – – – – – – – – – –

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:

—–

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

—–

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)

—–

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.

—–