Title: Parmesan-Sesame Sticks
Categories: Diabetic, Snacks
Yield: 8 dz sticks

12 sl White bread; -melted
-crust removed 1/4 c Parmesan Cheese, grated
1/8 c Reduced-calorie margarine; 2 tb Sesame seeds

Cut each slice of bread into 8 sticks, and arrange on ungreased baking
sheets. Brush bread stick lightly with margarine. Sprinkle evenly
with Parmesam cheese and sesame seeds Bake at 350 degs for 10-15 mins
or unitl golden brown. Serve immediently

From: All New Cookbook For Diabetics and Their Families

Each serving amount: 4 sticks; Exchanges: 1 Vegetable Chol: Tr.;
Calories: 40; Carbo: 4 gm; Protein: 1 gm Fat: 2 gm; Fiber: Tr.;
Sodium: 87 mg;

MMMMM

Franks and Potatoes

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t. oil
3 large green peppers — cut in 1/2″ strips
2 large onions — cut in wedges
1 lb. frankfurters — cut in 1″ chunks
2 T. white vinegar
2 T. water
1 1/2 t. caraway seed
1/2 t. sugar
1/8 t. salt
1/8 t. pepper
9 oz. potato rounds

BAKE: 450°

Heat oven. In oven-proof skillet, over medium high heat, heat oil and
cook peppers and onions till tender-crisp, about 8 mins, stirring.
Remove from heat and stir in franks and remaining ingredients except
potatoes. Arrange frozen potatoes evenly over mixture in skillet; bake
30 mins or till potatoes are well browned, carefully turning potatoes
after 15 mins. Toss gently before serving.

– – – – – – – – – – – – – – – – – –

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 1184

CRUMB COFFEE CAKE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All-purpose flour
1 Egg, beaten
2 c Brown sugar
1 t Soda
1/2 c Shortening
Baking powder, pinch
1 c Sour milk

Crumble shortening into sugar and flour. Reserve 3/4 c of the mixture for
topping. To the remaining dry ingredients add shortening, milk and egg.
Mix well and place in deep, 8″ square baking dish.Cover with the 3/4 c
reserved crumbs. Bake at 350 degrees for 40 minutes or until done.
Mrs Nicholas J. Constantine

– – – – – – – – – – – – – – – – – –

Title: Portabella Mushroom Risotto
Categories: Rice, Risotto, Mushroom, Main dish, Italian
Yield: 4 Servings

3 tb Butter
2 c Sliced portabellas
Salt and freshly ground pepp
-er — to taste
Broth:
5 c Chicken stock
Soffrito:
2 tb Butter
1 tb Oil
1/3 c Finely minced onion
Rice:
5 1/2 c Arborio rice
1/2 c Dry white wine
1/4 c Heavy cream
1/4 c Parmesan cheese; grated
1 tb Chopped parsley

Recipe by: www.detnews.com 8/22/95 Heat butter in small skillet over medium
heat. Add mushrooms and saute 3-5 minutes or until soft. Add salt and
pepper. Reserve.

Broth: Heat stock to simmer in saucepan.

Soffrito: Heat butter and oil in 4-quart casserole over medium heat. Add
onion and saute 1-2 minutes. Do not brown.

To prepare dish: Add the rice to the soffrito, using a wooden spoon. Stir
to coat all grains of rice. Add the wine, stir until completely absorbed.
Add the simmering broth 1/2 cup at a time, stir frequently.

Wait until absorbed before adding the next 1/2 cup. Reserve 1/4 cup for use
later.

After approximately 20 minutes, when the when the rice is tender but still
firm, add the reserved broth, mushrooms, cream, Parmesan and parsley.

Stir until cheese is melted. Serve immediately.

Here are the recipes for the gourmet meal on wheels that Chef Teri Elwell
prepared for free-lance writer Barbara S. Dickson and family. The recipes
are Elwell’s unless otherwise noted. (From the Detroit News Web Page,
www.detnews.com, 8/22/95)

—–

Title: SWEET AND SOUR CHICKEN BREASTS
Categories: Chinese, Chicken, Microwave
Yield: 4 servings

1/4 c Bisquick baking mix
4 Boneless chicken breast
-halves (about 1 1/2 lb.)
1/4 c Cornflakes crumbs
9 oz Jar sweet and sour sauce
1/4 ts Salt
8 1/2 oz Can pineapple chunks in
-syrup, drained
1/4 ts Paprika
1/8 ts Pepper
1/4 md Green pepper, cut into 1/4″
-strips

Mix baking mix, crumbs, salt, paprika and pepper in
plastic bag.

Moisten chicken with cold water. Shake chicken in bag,
one piece at a time, to coat.

Arrange chicken, skin sides up and thickest parts to
outside edges, in square microwaving dish, 8 x 8 x 2".
Cover with waxed paper and microwave on high (100%) 8
minutes; rotate dish 1/2 turn.

Microwave until done, 6 to 8 minutes.

Place remaining ingredients in 4 cup microwaving
measure. Cover with waxed paper and microwave on high
(100%) 3 minutes; stir. Cover with waxed paper and
microwave until green pepper is crisp-tender, 2 or 3
minutes. Serve over chicken.

—–

Title: No-Cook Tofu “Cheesecake”
Categories: Cheesecakes, Vegan, Cheese/eggs, Lo/no-fat
Yield: 8 servings

———————————–CRUST———————————–
2 c Wheat-nugget cereal*
1/3 c Apple juice conct.;thawed

———————————-FILLING———————————-
2 lb Firm Tofu
3/4 c Honey
1 ts Vanilla;1/2 if Watkins
1/4 ts Cinnamon (optional)

———————————-TOPPING———————————-
1 1/2 c Sliced fruit of you choice

* Grape nuts cereal works well in the crust. Or use a granola-type cereal
from a natural food store, but be sure to choose a variety that is low in
fat.

Crust: Place cereal or granola in a food processor with a metal blade.
Process until coarsely ground.
Place ground cereal in a bowl; add apple juice concentrate and mix well.
Press into a 9-inch pie plate. Set aside

Filling: In a large bowl, mash together tofu and honey. Add vanilla and
cinnamon, if desired. With electric mixer, beat mixture until fluffy.
Spoon into crust and smooth out the top. Cover loosely with plastic wrap and
refrigerate until serving time. (The longer the cheesecake chills,
the firmer it will be and the richer it will taste.)

Topping: Just before serving, arrange fruit over the top of the
cheesecake. (Pictured with rasberries arranged on top.) Serves 8 to 10

Per serving: 306 cal; 12g prot; 4g fat; 62g carb; 0 chol; 322mg sod.

From May 1990 Vegetarian Times page 38 Article by Mary McDougall
Formatted to MM by J.Duckett1 (Kat) From the collection of Sue Smith,
S.Smith34, Uploaded June 16, 1994

—–

Biscuits

Recipe By : Jewel Sharp
Serving Size : 2 Preparation Time :0:00
Categories : Breads Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup self-rising flour
1 spoon vegetable shortening — the size of
— a small egg
buttermilk — fresh

Use enough buttermilk to make the dough really sticky but still enough to
knead and roll out.

Mix the ingredients together (add the buttermilk a little at a time).
Turn out the dough on a floured board and knead in more self rising flour
(but try not to handle the dough too much!). Roll out the dough to about
1/4 inch and then fold the dough over to double it and press on it
lightly. This fold in the dough will make the biscuits pull apart easily
after they are cooked. Cut out biscuits about 2 1/2 inches in diameter
using a glass dipped in flour. Re-roll the dough as needed.
Place the biscuits in a baking pan up close against each other – this will
make them rise higher. Some people put a little bit of vegetable oil in
one end of the pan and run the tops of the biscuits through the oil then
place them in the other end of the pan. This makes them get crustier and
browner on top.

Bake the biscuits at 450F until they are lightly browned (about 15
minutes). Serve with butter, jelly, honey, or filled with bacon, sausage,
etc. 1 cup of flour makes about 4 or 5 biscuits, but you can increase the
recipe easily, just always use one spoon of shortening the size of a small
egg for each cup of flour.

Don’t get discouraged if they don’t turn out right the first few times, it
takes practice. Be sure to use fresh ingredients.

– – – – – – – – – – – – – – – – – –

Title: CHINESE SALSA WITH MUSHROOMS
Categories: Chinese, Condiments
Yield: 3 servings

1 tb Sweet butter
2 Cloves garlic, minced
2 c Fresh shiitake mushrooms,
-sliced
1/2 c Teriyaki sauce
1 c Tomatoes, diced
1/2 c Scallions, sliced thinly
1/2 ts Chile and garlic paste
1/4 c Rice wine vinegar
2 tb Sesame oil
1/4 ts Freshly ground black pepper
1 bn Cilantro, chopped

Melt butter in a saute pan, add garlic and cook gently
for 1 minutes. Add the
sliced shiitake mushrooms and continue cooking over
low heat until mushrooms
are tender. Add the teriyaki sauce, bring to a boil
quickly, and remove from
heat. Allow mushrooms to cool to room temperature.
In a separate bowl, combine all remaining ingredients
and mix well. When mushrooms have cooled, combine with
the tomato mixture. Serve at room temperature.
Refrigerated, mixture will keep for several days.
makes 3 cups.

—–

Baked Potato Soup

Recipe By : Better Homes and Gardens – Soups and Stews
Serving Size : 6 Preparation Time :0:00
Categories : Soup Soups
Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Large Baking potatoes — 8 Ounces
3 Tablespoons Green Onions — thinly sliced
1/3 Cup Butter
1/3 Cup All-purpose flour
1/4 Teaspoon Dried dill
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
4 Cups Milk
3/4 Cup American cheese — shredded
3 Tablespoons Green Onion — thinly sliced
4 Slices Bacon, crisp-cooked — drained and crumbled

Scrub potatoes thoroughly with a brush; pat dry. Prick potatoes
with a fork. Bake in a 425F oven for 60 minutes or until tender.
Let cool. Cut potatoes in half lengthwise; gently scoop out each
potato. Discard the skins.

In a large saucepan cook 3 tablespoons green onion in butter till
tender; stir in flour, dill, salt, and pepper. Add milk all at once.

Cook and stir till thickened and bubbly. Cook and stir for 1 minute
more. Add the potato pulp and 1/2 cup of the shredded cheese
green onion, and bacon.

– – – – – – – – – – – – – – – – – –

Spicy Chicken Casserole No. 1906 Yields 6 Servings

2 Onions, Sliced 16 oz Tomato Sauce
1/4 Cup Peanut Oil 1 Cup Buttermilk
2 Tbls Peanut Oil 2 Cups Chicken Stock
3 Tbls Ginger, Grated 1 Cup Rice
4 Cloves Garlic, Crushed 2 tsp Salt
2 tsp Cumin, Ground 1/2 tsp Turmeric
2 tsp Coriander, Ground 1 tsp Cardamom, Ground
1/2 tsp Cayenne – Chutney
6 Chicken Breast Halves, – Bananas, Sliced
Skinless Boneless, – Coconut Flakes
Cut Into Strips

Saute the onion, ginger, garlic, cumin, coriander and cayenne in the first
measure of peanut oil until the onions are soft.
Add the chicken strips.
Saute until the chicken turns white.
Add the tomato sauce and buttermilk.
Cover.
Cook 20 minutes.
Combine the stock, rice, the second measure of peanut oil, salt, turmeric and
cardamom.
Bring to a boil.
Cover.
Reduce heat.
Simmer until the stock is absorbed (about 15 minutes).
Spread half the rice in a (9“x12”) casserole with a tight fitting lid.
Layer in half the chicken, the remaining rice and the remaining chicken.
Serve with chutney, sliced bananas and coconut flakes.