Title: Popcorn Drops
Categories: Diabetic, Desserts, Snacks, Cooky/bars, Low-fat/cal
Yield: 6 servings

2 c Unsalted popped corn; 1/4 ts Salt
3 Egg; whites 1/4 ts Cream of tartar;
1/2 ts Baking powder 2 tb Granulated sugar
replacement

Place popped corn in food processor or food grinder. Grind into
kernel-size pieces.

Beat egg whites until frothy and add baking powder, salt and cream of
tartar. Beat into stiff peaks. Add sugar replacement, beating until
well blended. Fold popcorn pieces into stiffly beaten egg whites.
Drop by teaspoonfuls onto lightly greased cookie sheets.

Bake at 350 F for 12 to 14 minutes or until lightly browned. Yield 36
cookies.

Exchange 6 cookies: Negligible, 16 calories in 6 cookies.

Source: Diabetic Candy, Cookie Dessert Cookbook by Mary Jane
Finsand c. 1982 Shared but not tested by Elizabeth Rodier, Nov 93.

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SWEET POTATO PECAN BREAD1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/4 ts Yeast
3 c Bread flour
4 tb Rolled oats
1/2 ts Cinnamon
2 pn Nutmeg
1 1/2 ts Salt
2 tb Brown sugar — dark
3 tb Powdered milk
3 tb Butter or margarine
3/4 c Sweet potatoes, cooked —
Mashed
3/4 c Water
3 tb Raisins — dark
1/3 c Pecans — chopped

Place all ingredients in machine and push start. Use
raisin bread cycle, adding fruit and nuts at beep.
From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita

Recipe By :

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CHEESE BALL #2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cheese Holiday

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Cheddar cheese
1/2 lb Swiss cheese
1/4 lb Roquefort cheese
1 Clove of garlic
ds Worcestershire sauce
Mayonnaise (enough to hold
Together)
—–GARNISH—–
Paprika, or chopped parsley

Have cheese at room temperature. Put in food grinder with garlic,
worcestershire and just mayonnaise to hold it together. Form into one
large or two small balls and roll in paprika. Chill.

Pat Shepherd, GCS Typed by Dale/Gail Shipp

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HONEY WHEAT BREAD – DG

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dg Whole wheat
Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 c Water
1/3 c Honey
1/3 ts Salt
1 1/2 tb Gluten — to 3 T
3 c Whole-Wheat Flour
2 ts Yeast

D. German IV – medium – page 23 NOTES : 75 cal/oz

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BLACK BEAN CHILAQUILES

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Low Fat Vegetarian
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 Corn Tortillas
1 Onion chopped
10 fl Stock
3 Cloves garlic crushed
1/2 ts Cayenne pepper
1/2 ts Ground cumin seed
1/2 ts Chilli powder
2 lb Cooked black beans, or 3s
-cans (14 oz each) kidney
-beans drained
15 fl Tomato sauce flavoured with
-pinch each of cayenne and
-cumin
8 oz Mozarella cheese finely d
-shredded
6 tb Parmesan cheese
Chopped fresh coriander
Lime wedges

1. Pre-heat oven to 300 degrees F, 150 degrees C, gas
mark 2.

2. Bake the tortillas directly on the oven shelf for
15 to 20 minutes, turning once until crisp right
through. They will break with a clean snap. Break
into coarse pieces and set aside.

3. Spread onion pieces out in a heavy frying pan.
Cook over moderate heat without stirring until the
onions are sizzling and beginning to stick to the pan.
Stir in the stock and let it bubble up, stirring up
the browned deposits in the pan as it bubbles. Stir
in the garlic and the spices. Turn the heat down and
simmer, stirring frequently until the mixture is
thick, not at all soupy, and the onions and spices are
frying in their own juices. Don’t rush this step. It
is essential that the spices should not have a harsh
raw taste.

4. Stir in the black beans and heat gently. Mash
roughly while still in the pan, with a potato masher.
You want a rough lumpy mixture, not a smooth puree.
Set aside.

5. In a gratin dish spread a layer of a third of the
tortilla pieces. Spread a layer of the black beans
over the tortillas and spread a third of the tomato
sauce over the black beans. Sprinkle with one third
of the cheeses. Repeat this, ending with a layer of
the beans, sauce and cheeses.

6. Bake for 30 minutes covered. Uncover, and bake
for 5 to 10 minutes more. Serve garnished with lime
wedges.

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Classic Waldorf Salad

Recipe By : Foodview
Serving Size : 0 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Diced Apple
1 cup 1-inch Julienne Celery Sticks
1/2 cup Broken Walnuts
1/4 cup Mayonnaise or Salad Dressing
1 tbsp Sugar
1/2 tbsp Lemon Juice
Dash Salt
1/2 cup Whipping Cream, whipped

Combine apple, celery, and nuts. Blend mayonnaise, sugar lemon juice, and
salt. Fold in whipped cream; fold into apple mixture; chill. Makes 6
servings.

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Title: Pineapple Sweet Potatoes
Categories: Diabetic, Side dishes, Vegetables, Fruits
Yield: 8 sweet ones

24 oz Sweet potatoes;* 2 c Pineapple tidbits;
1 1/2 ts Salt -artificially sweetened
1/8 ts Pepper 2 tb Diet margarine

Boil potaotoes until tender; peel; cool slightly. Mash untill smooth;
stir in remaining ingredients, including syrup from pineapple tidbits.
Return to stove and reheat.

Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE +
1/2 FRUIT EXCHANGE CAL: 122

Source: Recipes for Diabetics by Billie Little (1985 Version)

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Title: Chocolate Chip Cookie Mix for a Crowd
Categories: Cookies, Crowd
Yield: 18 cups mix

COOKIE MIX
9 c Flour
4 ts Baking soda
2 ts Salt
3 c Packed brown sugar
3 c Sugar
4 c Shortening
COOKIES
7 c Cookie mix
1 ts Vanilla extract
2 Eggs;beaten
12 oz Semisweet chocolate chips

MIX: Thoroughly combine dry ingredients; cut in shortening until
crumbly.
Store in an airtight container in a cool dry place up to 6 months.
TO MAKE COOKIES: Combine mix, vanilla and eggs; mix well. Fold in
chocolate chips. Drop by tablespoonfuls 1/2″ apart onto greased
baking sheets. Bake at 375~ for 10-12 minutes or until golden brown.
Remove from pans to cool on wire racks.
Yield: 2 dozen per batch
Source: mag.

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Date: Fri, 27 Aug 93 20:04:04 EDT
From: dp661@cleveland.freenet.edu (Dr. Neal Pinckney)

QUICK SALSA

1 1/2 cups no salt tomato or V-8 juice
1 tspn cumin
1 tspn oregano (dried, hand crumbled)
1 tspn garlic powder (NOT garlic salt) or fresh/bottled garlic
1 tspn finely chopped cilantro (in Hawaii=Chinese parley)*
Pepper sauce to taste (try 10 drops first)

In a 12 oz. jar put onions, then all other dried, fresh or
frozen ingredients, add juice and hot sauce/pepper, shake and
let sit overnight in the refrigerator. Open, add more juice
to top, shake very well, serve.

*Hint: You can buy fresh green onion and cilantro, chop it,
then freeze it in a zip-lock baggie for future use.

Cream Of Mushroom Soup

Recipe By : Cooking Live Show #8886
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons unsalted butter
2 tablespoons olive oil
3/4 cups finely chopped shallots
2 pounds white cultivated mushrooms — thinly sliced
1 teaspoon fresh thyme leaves
salt and freshly ground black pepper
1/3 cup cream sherry
3 tablespoons all-purpose flour
3 1/2 cups low-salt chicken broth — reserving 1/2 cup
1/2 cup milk
ground nutmeg to taste — about 1/4 teaspoon
1/2 cup sour cream

In a large saucepan melt butter with the olive oil over moderate heat. Add the
shallots and cook until tender, about 2 to 3 minutes. Add the sliced mushrooms,
thyme leaves, salt and pepper, cooking until all of the liquid rendered from
the mushrooms evap
orates. Add the Sherry and cook until evaporated. Remove a 1/2 cup of the
cooked mushrooms and reserve. Stir in the flour and cook for 2 to 3 minutes.
Add 3 cups of the chicken broth, bring to a simmer and cook for 15 minutes. In
a blender puree the soup
in batches until smooth. For a very smooth soup, pass through a fine sieve.
Return soup to saucepan, bring to a simmer and whisk in the milk. Add reserved
chicken broth to achieve desired consistency. Adjust seasoning with salt,
pepper and nutmeg. Lower
heat and whisk in 1/4 cup of the sour cream. Keep soup warm but do not simmer
or boil. Serve soup garnished with reserved cooked mushrooms and a dollop of
the remaining sour cream.

Yield: 4 servings

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