CHALLAH FRENCH TOAST

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breakfast Breads
French

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-MICHAEL HATALA (RJHP21A)
6 Eggs
1/2 c Heavy cream, half-and-half
-or milk
1 t Cinnamon
1/4 ts Salt
4 tb To 6 T clarified butter
8 sl Challah, cut 1-inch thick

Beat the eggs together with cream, half-and-half, or
milk. Beat in cinnamon and salt. Melt the butter in a
large frying pan. Dip the challah slices, one at a
time, into the egg mixture, making sure that each
slice is well coated. The challah should absorb a
little of the egg mixture but not enough to get soggy.
Fry each battered challah slice for 2-3 minutes on
each side until they are golden brown. Don’t fry too
fast or the inside will be wet and gooey. Serve with
your favorite jam, maple syrup, honey, cinnamon,
sugar, or plain. NOTE: Heavy cream really is the best
liquid to use in this recipe.

SOURCE: MAMA LEAH’S JEWISH KITCHEN

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Title: PEANUT BUTTER AND CHOCOLATE COOKIE SANDWICH COOKIES
Categories: Cookies
Servings: 24

1/2 c REESE’S Peanut Butter Chips
3 T Plus
1/2 c Butter or margarine,
-softened and divided
1 1/4 c Sugar, divided
1/4 c Light corn syrup
1 Egg
1 t Vanilla extract
2 c Plus
2 T All-purpose flour, divided
2 t Baking soda
1/4 t Salt
1/2 c HERSHEY’S Cocoa
5 T Butter or margarine, melted
Additional sugar
24 lg Marshamllows

Heat oven to 350’F. In small saucepan over very low heat, melt peanut
butter chips and 3 tablespoons softened butter. Remove from heat; cool
slightly. In large mixer bowl, beat remaining 1/2 cup softened butter and
1 cup sugar until light and fluffy. Add corn syrup, egg and vanilla; blend
thoroughly. Combine 2 cups flour, baking soda and salt; add to butter
mixture, blending well. Remove 1 1/4 cups batter and place in a small
bowl; with wooden spoon, stir in remaining 2 tablespoons flour and peanut
butter chip mixture. Blend cocoa, remaining 1/4 cup sugar and melted
butter into remaining batter. Refrigerate both batters 5-10 minutes or
until firm enough to handle.

Roll both doughs into 1″ balls; roll in additional sugar. Place on
ungreased cookie sheet. Bake 10-11 minutes or until set. Cool slightly;
remove from cookie sheet to wire rack. Cool completely. Place 1
marshmallow on flat side of 1 chocolate cookie. Microwave at MEDIUM (50%)
10 seconds or until marshmallow is softened; place a peanut butter cookie
over marshmallow, pressing down slightly. Repeat with remaining
marshmallows and cookies. Serve immediately.

Makes about 2 dozen sandwich cookies.

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Title: MINTED PEA AND POTATO SOUP
Categories: Soups, Vegetables, Dkuhnen msn
Yield: 7 Cups

1 Medium onion, finely chopped
2 cl Garlic
2 Medium potatoes, peeled,
Diced
2 tb Olive oil
4 c Chicken stock or broth
2 c Frozen peas
1 ts Dried mint
Salt and Pepper to taste
Yogourt

Cook onion, garlic and potatoes in oil. Add stock,
peas and mint to taste. Simmer covered until potatoes
are tender, about 10 minutes. Puree and season with
salt and pepper. Serve in heated bowls with a swirl of
yogourt. Source: The Toronto Star Newspaper. Recipe
shared by Deborah Kuhnen.

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LEBKUCHEN

Recipe By :
Serving Size : 72 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Honey
1/2 c Molasses
3/4 c Sugar, brown
1 Egg
1 tb Lemon juice
1 t Lemon rind — grated
2 3/4 c Flour — sifted
1/2 ts Baking soda
1 t Cinnamon, ground
1 t Cloves, ground
1 t Allspice, ground
1 t Nutmeg, ground
1/3 c Citron — chopped
1/3 c Nuts — chopped
—–GLAZING ICING—–
1 c Sugar
1/2 c — Water
1/4 c Sugar, confectioners

Mix the honey and molasses; bring to a boil. Remove
from the heat and cool thoroughly. Stir in the brown
sugar, egg, lemon juice, and lemon rind. Sift
together the flour, baking soda, and spices. Stir
into the honey-molasses mixture. Mix in the citron
and nuts. Chill the dough overnight. Roll a small
amount at a time, keeping the rest chilled. Roll out
to 1/4 inch thickness and cut into oblongs 1 1/2 x 2
1/2 inches. Place about 1 inch apart on a greased
baking sheet. Bake in a 400 F (moderate/ hot) oven for
10 to 12 minutes until, when touched lightly, no
imprint remains. While the cookies bake, make the
Glazing Icing. Boil together the sugar and water
until the first indication of a thread appears (230F).
Remove from the heat. Stir in the confectioners’
sugar. Brush the hot icing thinly over the cookies.
(When the icing gets sugary, reheat slightly, adding a
little water until clear again.)

— Betty Crocker’s
Picture Cook Book

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Mushroom-Barley Soup

Recipe By : My files
Serving Size : 8 Preparation Time :0:00
Categories : Grains Jewish
Low-Fat Soups
Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 mushrooms — sliced thin
4 tablespoons barley
1/2 can lima beans
2 quarts water
1/4 cup celery — diced
1/4 cup carrots — diced
1/4 cup onions — diced
2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon milk — or sub.
2 tablespoons flour
dill

Wash mushrooms, barley and beans and add to boiling water with salt, pepper,
celery and carrots. Cook 1 hour. Saute onions, add flo
ur, them milk. Add to soup and heat. Sprinkle with dill.

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Title: TEX-MEX TURKEY TENDERLOINS
Categories: Diabetic, Poultry, Main dish
Yield: 4 servings

1 lb Turkey tendeloin steaks;
-cut about 1/2″ thick
1 ts Grd cumin;
1/8 ts Salt;
1/8 ts Pepper; ground
Nonstick spray coating;
1 c Tomato; chopped seeded
1 c Zucchini; chopped
1/4 c Slicied green onions;
4 oz (1) can diced green chili;
Peppers;
Fresh chili peppers
-(optional)

Rinse turkey; pat dry. Stir cumin, salt, and pepper;
sprinkle on both sides of turkey tenderloin steaks.

Spray a cold large skillet with nonstick coating.
Preheat over medium heat. Cook turkey in skillet for
10 to 12 minutes or until tender and no longer pink,
turning once. Transfer turkey to serving platter.
Cover with foil to keep warm.

Add tomato, zucchini, green onions, and diced chili
peppers to skillet. Cook and stir over high heat for 1
to 2 minutes or until vegetables are crisp-tender.
Spoon vegetables over turkey. If disired, garnich
with fresh chili peppers. Makes 4 servings.

Food Exchange per serving: 3 LEAN MEAT EXCHANGES + 1
VEGETABLE EXCANGE

Source: Better Homes and Gardens Diabetic CookBook

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

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Title: CONFETTI COOKIES
Categories: Cookies
Yield: 3 servings

-Jo Ferry cmsj69b
2 1/4 c Flour
1 ts Baking soda
1/2 ts Salt
1 c Butter; softened
1 1/2 c Sugar
2 Eggs
1 ts Vanilla
1 1/2 c Rainbow chocolate chips

Preheat oven to 350. In small bowl, combine flour, baking soda and
salt; set aside.
In large mixer bowl, beat butter and sugar until creamy. Beat in
eggs and vanilla. Gradually beat in flour mixture. Stir in rainbow
chips. Drop by rounded measuring tablespoonfuls onto ungreased cookie
sheets.
Bake 11 t 12 minutes until edges are lightly browned. Let stand 2
minutes. Remove from cookie sheets; cool. Makes about 3 dozen.

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GARLIC-BROCCOLI SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Garlic Soups
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Garlic clove
1 bn Broccoli
4 tb Butter, sweet
3 tb Flour
1 t Salt
1/2 ts Black pepper
2 c Milk
Half-and half — as needed
Hungarian sweet paprika

Drop unpeeled garlic cloves into boiling water for one
minute (30 seconds for small cloves); remove from
water, peel, and mince. Cut broccoli into buds and
stems, discarding woody portions. Cook in boiling
water until tender; remove and drain. Melt butter in
2-quart saucepan. When butter starts to bubble, add
garlic, stirring rapidly for a few seconds. Quickly
add flour, salt, and pepper. Stir constantly for one
minute. Add milk and broth, stirring briskly with a
wire whisk until sauce is thickened. In a blender or
food processor, puree broccoli with a little sauce,
adding remaining sauce until all of broccoli is
blended. Correct seasonings to taste and thin with
half-and- half to the desired consistency. Serve
sprinkled with Hungarian sweet paprika.

NOTE: This rich and creamy soup has excellent
garlic flavor. It is better the second day and may be
served cold as well as hot. Add a little half-and-half
the next day just before serving.

[ The Garlic Lovers’ Cookbook, Vol II; Celestial
Arts; 1985 ]

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KASHA MUSHROOM KNISHES

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Appetizers Jewish
Snacks Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Frozen puff pastry sheets
— 17 1/4 oz
1 c Onions, diced
1 tb Safflower oil
3 c Mushrooms, coarsely chopped
1/2 c Liquid egg substitute
1 c Kasha
2 c Vegetable broth
Salt pepper
1 t Water
1 tb Poppy seeds

Thaw pastry sheets according to package directions.
Saute onions in oil in a large skillet until lightly browned. Add
mushrooms cook until mushrooms are lightly browned. Set aside.
Place egg substitute in a bowl toss the kasha in it. Place tossed
kasha in a large skillet with a tightly fitting cover. Over high
heat, flatten, stir chop the kasha with a fork until the grains
separate. Remove from heat.
Bring broth to a boil. Slowly pour broth over the kasha, cover
skillet, cook over low heat until the liquid is all absorbed, about
10 minutes. Remove from heat.
Stir in onion-mushroom mixture, salt pepper. Cool to room
temperature. Preheat oven to 350F oil a cookie sheet.
On a lightly floured board, roll one pastry sheet into a 11″ X 14″
rectangle. Cut into 3″ circles place 2 ts filling in the centre of
each circle. Pull edges up around the filling, completely enclosing
it. Pinch dough together to form a tight package. Turn packages
over place seam side down on a cookie sheet.
Beat remaining egg substitute with water to make an “egg wash”. Brush
each knish with this wash sprinkle with poppy seeds. Repeat with
remaining sheets of dough.
Bake until golden brown, about 30 minutes. Serve warm or at room
temperature.

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Title: Meat Loaf
Categories: Diabetic, Main dish, Meats, Crockpot
Yield: 6 servings

1/4 c (1 md) egg; 2 tb Green pepper; chopped
finely
2 c Ground round; 1 ts Salt
3 sl Bread; cubed fine; 1/2 ts Dry Mustard;
1/4 c Catup; 1 tb Prepared horseradish; if
1/3 c Onion; chopped finely -desired

Preheat oven to 400F. Mix all ingredients well. Form into a loaf.
Place in foil-lined baking pan and bake until down.
Food Exchange per serving: 1/2 STARCH/BREAD EXCHANGE + 3 MEAT
EXCHANGES +

Source Recipes for Diabetics by Billie Little and Penny L. Thorup

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