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.

—–

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

– – – – – – – – – – – – – – – – – –

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.

– – – – – – – – – – – – – – – – – –

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

—–

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.

—–

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 ]

– – – – – – – – – – – – – – – – – –

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.

– – – – – – – – – – – – – – – – – –

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

MMMMM

Invented by my wife from a numerous series of recipes.

Non-vegan FF Pseudo-quiche

Crust: 2 cups cooked brown rice
1/3 cup nonfat cottage cheese
2 egg whites
2 tbsp ff grated Parmesan

Mix all the ingredients together and spread evenly in a nine-inch glass
pie plate to make a crust. Bake in 375o F oven for 15 minutes, until
lightly browned.

Filling:2 small carrots, grated
1 medium onion, sliced and separated into rings
1/2 cup grated nf cheddar cheese
1 four-ounce carton Eggbeater
2 tbsp. ff grated Parmesan
pepper, oregano, garlic powder

Nuke grated carrots in a little water on HI 2-3 min. Nuke onions in a
litle water on HI for 2 min. Drain vegetables (save water for future
rice cooking). Sprinkle cheese onto bottom of rice crust. Layer onion
slices on top of cheese. Mix Eggbeaters, Parmesan, carrot, and
flavorings and pour into crust. Bake in the microwave on 60% power for
15 min, rotating every 5 minutes or so, until set.

Insalada di Cavolfiore (Cauliflower Salad)

Recipe By : The Little Dishes of Italy: Antipasti
Serving Size : 6 Preparation Time :0:00
Categories : Antipasto Salads
Vegetable Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 head cauliflower
1 tablespoon salt
1/2 lemon — juice of
For the dressing:
12 black olives — pit slice thin
1 tablespoon capers — drained
1 teaspoon fresh thyme leaves — or 1/2 tsp. dried
1/4 cup olive oil — or to taste
3 tablespoons lemon juice
salt
freshly milled black pepper

Pour enough water into a saucepan to cover the cauliflower generously
and bring to a oil. Meanwhile, trim the stalks off the cauliflower and
cut off the hard base and discard. Cut the cauliflower into quarters
lengthwise. Add the cauliflower to the boiling water, along with the
salt and lemon juice (the lemon juice will help the cauliflower to
retain its color). Cover, return to a boil, and continue to cook until
the cauliflower is tender but not mushy, five to seven minutes. Take
care, as cauliflower goes from undercooked to overcooked very quickly.

Meanwhile in a small bowl combine all the dressing ingredients,
including salt and pepper to taste. Whisk to blend.

When the cauliflower is cooked, drain, immediately plunge it into cold
water to stop further cooking, and drain again. Allow to cool, then
break up into quite small florets so that the cauliflower will combine
easily with the dressing, and place in a salad bowl. (If the florets are
too large, the olives arid capers will fall to the bottom of the salad
bowl.) Pour the dressing over the top, toss well, and serve

– – – – – – – – – – – – – – – – – –

NOTES : This zesty salad of cauliflower is typical of the south of
Italy. The tartness of the olives, capers, and lemon play off against
the earthiness of the cauliflower.

Variation: Add 10 anchovy fillets in olive oil, drained and
coarsely chopped, to the dressing.

“The Little Dishes of Italy: Antipasti” by Julia Della Croce c 1993