Diet Cream Soup Base

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Diabetic Crockpot
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
WHITE SAUCE
1 Can tomato sauce — (8 ounces)
3 1/2 tablespoons Instant milk powder
3 tablespoons Chopped onion
1 1/2 tablespoons Cornstarch
1 pinch Dry rosemary — crumbled
1 1/4 cups Cold water
1 pinch Fresh ground pepper
TOMATO
1 pinch Cayenne pepper

This recipe is suitable for anyone who needs to know the exact contents of
soup. OTHER OPTIONS: Regular recipes use about 1 1/2 Tb butter and 1 1/2
Tb flour per cup of milk for a medium white sauce.
5 oz evaporated milk plus 5 oz water plus 1 Tb corn starch 1 cup soy
milk plus 1 Tb corn starch 1 cup skim milk plus 1 Tb vegetable oil plus
1 Tb corn starch Put ingredients in a blender and process at high speed
until well blended, or put ingredients in a jar and shake, or stir dry
ingredients into cold milk with a whisk.
Stir constantly in the top of a double boiler until the sauce thickens
and simmers, then cook ten minutes. A medium saucepan set in a larger
saucepan of simmering water works, too.
Fresh tomatoes may be cooked with onion and seasoning, allowed to cool
and pureed in a blender to make the sauce. If the tomato mixture is
colder, add a little of the hot white sauce to bring it to the same
temperature. This prevents curdling when the red mixture is gradually
added back into the pot with the white sauce.
Heat soup until it is hot enough to serve but do not allow it to boil.
The same method may be used with 3/4 to 1 cup of cooked diced (or pureed)
vegetables with cooking liquid used to make the sauce. Makes about 2
cups. Suggested vegetables: potato with a little onion, carrot, zucchini,
cabbage with a little ham, sauteed onion, mushroom, broccoli. Season to
taste.
Tested Dec 93 using powdered milk, and (thawed) canned tomato by
Elizabeth Rodier. This was a successful experiment based on a combination
of recipes from several different books.

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Chili-Macaroni and Cheese

Recipe By : Family Circle 9/17/96
Serving Size : 8 Preparation Time :0:35
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tbsp chili powder
1 tbsp ground cumin
1 tbsp unsalted butter
3/4 c cornflake crumbs
1/4 c all-purpose flour
4 c milk
2 tsp salt
1/2 tsp hot pepper sauce
12 oz cheddar cheese — shredded
1 lb elbow macaroni
1 lb ground beef
1 onion — finely chopped
2 tbsp tomato paste

Heat oven to 375. Coat 13x9x2-inch baking dish with cooking spray. Bring
large pot salted water to boil. Mix chili powder and cumin. Melt butter in
medium-size saucepan. Add cornflake crumbs, stirring to coat. Scrape onto
waxed paper; reserve for topping. (Wipe out saucepan with paper toweling).

Shake flour and 1 cup milk in covered container until smooth. Combine
remaining milk, salt, hot pepper sauce and 1 tbsp chili powder mixture in
saucepan. Bring to simmering.

Whisk flour-milk mixture into milk mixture in saucepan; cook, stirring, for 10
minutes or until thickened and smooth. Remove from heat. Stir in 2 cups of
the cheese. Cover.

Cook macaroni in boiling water for about 8 minutes or until firm but tender;
drain. Meanwhile, heat nonstick skillet over medium-high heat. Add beef and
onion; cook, breaking of meat, for 6 minutes or until no longer pink.
Carefully drain excess liquid from skillet. Stir tomato paste and remaining
chili powder mixture into meat mixture; cook, stirring, for 3 minutes. Remove
from heat.

Combine macaroni and cheese sauce in macaroni cooking pot. Spoon half of
mixture into prepared baking dish. Spoon meat mixture into prepared baking
dish. Spoon meat mixture evenly over top, spreading level. Top with
remaining macaroni. Sprinkle evenly with remaining cheese and reserved corn
flake crumbs. Bake in 375 oven for 30 minutes or until bubbly and golden
brown.

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QUICK EASY FUDGEY BROWNIES

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Hershey’s Baking Chocolate
-(Unsweetened)
-broken into pieces
3/4 c Butter or margarine
2 c Sugar
3 Eggs
1 1/2 ts Vanilla extract
1 c All-purpose flour
1 c Chopped nuts (optional)
—–OPTIONAL—–
FROSTING (recipe follows)
3 oz Hershey’s Baking Chocolate
-(Unsweetened)
-broken into pieces
1 c Miniature marshmallows
1/2 c Butter or margarine
– softened
1/3 c Milk
2 1/2 c Powdered sugar
1/2 ts Vanilla extract

Heat oven to 350 degrees Fahrenheit. Grease
13x9x2-inch baking pan. In large microwave-safe bowl,
place chocolate and butter. Microwave at HIGH (100%)
1-1/2 to 2 minutes or until chocolate is melted and
mixture is smooth when stirred. Add sugar; stir with
spoon until well blended. Add eggs and vanilla; mix
well. Add flour and nuts, if desired; stir until well
blended. Spread into prepared pan. Bake 30 to 35
minutes or until wooden pick inserted in center comes
out almost clean. Cool completely in pan on wire rack.
Frost with QUICK EASY CHOCOLATE FROSTING, if
desired. Cut into squares. About 24 brownies. Quick
Easy Chocolate Frosting

In medium saucepan over low heat, melt chocolate,
stirring constantly. Add marshmallows; stir frequently
until melted. (Mixture will be very thick and will
pull away from sides of pan). Spoon mixture into small
mixer bowl; beat in butter. Gradually add milk,
beating until smooth. Add powdered sugar and vanilla;
beat to desired consistency. About 2-1/4 cups frosting.

Hershey’s is a registered trademark of Hershey Foods
Corporation. Recipe may be reprinted courtesy of the
Hershey Kitchens.

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Title: Microwave Cranberry Orange Relish
Categories: Diabetic, Relishes, Low-fat/cal
Yield: 9 servings

1 1/2 c Cranberries; 1/4 c Granulated sugar;
1 sm Unpeeled orange; seeded,chop 1/4 ts Ground ginger;
1 md Unpeeled apple; cored, chopd 1/4 ts Ground nutmeg;
1/3 c Water

Serve in sandwiches or with roast chicken, ham, turkey.

In food processor or blender container, process cranberries, orange
and apple until finely chopped. Place in shallow microwavable
casserole. Stir in water, sugar, ginger and nutmeg.

Microwave on High for 3 to 4 min; stir. Microwave on medium 50%
power for 2-3 min. Cool slightly. Cover and refrigerate up to 2
weeks. Makes 2 1/4 cups. Preparation 10 min

1/4 cup serving, 45 calories 12 g carbohydrate, 0 g protein, 0 g fat,
2 g fibre 1 Fruits vegetables choice

1 tb serving, 11 cal 3 g carbohydrate, 1 g fibre 1 ++ extra

Source: Choice Menus, Marjorie H. Hollands Margaret Howard 1993
Canadian Diabetes Assoc. ISBN 0-7715-9167-5

Shared but not tested by Elizabeth Rodier Oct 93

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Title: Curly Noodle Dinner^
Categories: Meats, Pasta
Yield: 4 servings

1 lb Ground beef
1 pk Beef flavored ramen noodles
1 cn (14 1/2oz) stewed tomatoes
1 cn (8 1/2oz) kernal corn,
Drained

Brown meat; drain. Stir in noodles, seasoning, tomatoes and corn.
Bring to a boil; reduce heat and simmer until noodles are done.

Ground Beef Collection 1996 Edition Shared by Carolyn
Shaw 12-95

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Yellow Squash Soup

Recipe By : American Heart Association Cookbook, copyright 1984
Serving Size : 1 Preparation Time :0:00
Categories : Squash – Summer*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 medium yellow summer squash — sliced
2 medium onions — sliced
2 cans chicken broth
black pepper — to taste
1/4 cup yogurt

makes about 1 1/2 quarts

Cook squash and onions in chicken broth for 15 minutes, or until vegetables are
soft. Add pepper and yogurt. Puree soup in blender, serve. Can be served ho
t or cold. Additional yogurt and pepper may be added to taste.

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Oriental Flavored Cucumber Salad

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 English cucumber
1 tablespoon Soy sauce
1/2 teaspoon Oriental sesame oil
1/2 teaspoon Sugar
1 Small clove garlic — minced
1 tablespoon Rice vinegar
1 tablespoon Vegetaqble oil
1/2 teaspoon Salt
1/4 teaspoon Hot chinese chili paste

Trim ends off cucumber and cut into 1 inch chunks.

Combine rice vinegar with soya sauce, vegetable oil, sesame oil, salt, sugar,
hot chili paste and garlic.

Mix dressing with cucumbers and serve at room temperature.

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Title: LOOO (BASIC SAUCE)
Categories: Chinese, Condiment
Yield: 1 servings

1 c Dark soy sauce
1 c Thin soy sauce
1 c Sugar
2 c Water
3 Dried chili peppers 2 sl
– ginger root
2 tb Five whole flowerets, star
– anise
1/2 c Peanut oil
2 Cloves garlic, split

Add all ingredients to saucepan and boil 15 minutes.
Refrigerate sauce.

Simmer foods in this sauce, as the foods absorb the
salty taste, you may need to add more soy sauce to
compensate.

Do not use fish in this sauce if you want to keep it
long.

Basic Sauce is used over and over again to slow-simmer
a number of foods. It imparts its own flavor to what
is cooked, and grows more savory with the cooking of
different foods.

—–

LEMON MERINGUE PIE (KINGSFORD)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies Fruits
Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c KINGSFORD’S Corn Starch
1/2 c Sugar
1/4 ts Salt
1 1/2 c Water
3 Egg yolks
2 tb Margarine
1 1/2 ts Grated lemon rind
1/3 c Lemon juice
—–MERINGUE—–
3 Egg whites
6 tb Sugar

Mix 1/4 cup KINGSFORD’S Corn Starch, 1/2 cup sugar and
1/4 teaspoon salt in double boiler top. Slowly stir
in 1-1/2 cups water. Cook over boiling water, stirring
constantly, until thick enough to mound slightly when
dropped from spoon. Cover; cook 10 minutes, stirring
occasionally. Beat 3 egg yolks and 1/2 cup sugar.
Blend a little hot mixture into egg yolks, then stir
all into remaining hot mixture. Cook 2 minutes,
stirring constantly. Remove from boiling water.
Gently stir in 2 tablespoons Mazola Margarine, 1-1/2
teaspoons grated lemon rind and 1/3 cup lemon juice.
Cool to room temperature. Turn into baked 9-inch
pastry shell. Beat 3 egg whites until foamy. Add 6
tablespoons sugar, 1 tablespoon at a time, beating
well after each addition. Continue beating until
stiff peaks form when beater is raised. Spread some
meringue around edge of filling first touching crust
all around; then fill in center. Bake in 350-degree F.
oven 15 to 20 minutes or until meringue is lightly
browned.

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Title: Kung Pao Pork
Categories: Chinese, Pork/ham
Yield: 6 Servings

1 T Sugar
3 T Water
3 T Low-sodium soy sauce
2 T Dry sherry
1 T White vinegar
1 t Cornstarch
1 1/2 t Dark sesame oil
1/4 t Salt
1 lb Pork tenderloin
1 T Cornstarch
1 T Low-sodium soy sauce
1 T Vegetable oil, divided
8 Dried whole red chiles
2 c Coarsely chpped green bell
–pepper
3/4 c Vertically sliced onion
1 t Minced, peeled gingerroot
1/2 c Unsalted dry roasted peanuts
6 c Hot cooked rice

Combine first 8 ingredients in a small bowl; stir until well-blended.
Set aside.

Trim fat off pork. Cut pork into 1-inch cubes. Combine pork, 1 T
cornstarch, and 1 T soy sauce in a bowl; stir well. Cover and
marinate in refrigerator 15 minutes.

Heat 1 teaspoon vegetable oil in a wok or large nonstick skillet over
high heat. Add chiles; stir-fry 1 minute or until blackened. Remove
from pan with a slotted spoon; set aside. Add remaining oil and pork
mixture to pan; stir-fry 2 minutes. Add bell pepper, onion, and
gingerroot; stir-fry 1 minute or until vegetables are crisp-tender.
Add sherry mixture; stir-fry 1 minute or until thick and bubbly.
Remove from heat; stir in chiles and peanuts. Serve over rice.

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