Title: Sauteed Garlic Potatoes
Categories: Diabetic, Vegetables, Side dishes
Yield: 2 servings

1 lb Red potatoes; Salt
1 tb Olive oil; Fresh ground black pepper
3 md Garlic cloves;

Wash potatoes and cut into 1″ cubes. Heat oil in a nonstick skillet
large enough to hold the potatoes in one layer. Add garlic and saute
until about 1 minute. Add potatoes and saute golden all sides, about
15 minutes. Sprinkle with a little salt and cover. Reduce heat and
cook gently for about 10 minutes, or until soft, tossing and stirring
from time to time. Remove garlic and season with a little more salt
and pepper to taste.
276 calories; 5g protein; 50g carb; 7g fat; 0 chol; 13 mg sodium;
Source: San Diego Union Food Section, march 1994
Brought to you and your via Nancy O’Brion and her Meal Master

MMMMM

Title: Fruited Spinach Salad
Categories: Low cal, Salads, Fruits
Yield: 10 servings

1/4 c Vinegar, white wine
2 T Honey
3 T Oil, salad
1 t Poppy seed
1/2 t Mustard, dry
8 c Spinach, fresh, torn
1 x Papaya, medium *
1 1/2 c Grapes, seedless, halved

* papaya, seeded, peeled, and cubed, or 2 medium pears, cored, peeled
and cubed ~——————————————————
~—————— PER SERVING: 85 cal., 2g pro., 11g carbo., 4g
fat, 0mg chol., 33mg sodium In a screw top jar combine vinegar, oil,
honey, poppy seed, and dry mustard Cover; shake well to mix. Combine
spinach, papaya or pears, and grapes. Shake dressing again and pour
over salad. Toss to coat.
Serve immediately. BETTER HOMES AND GARDENS

MMMMM

Title: CREAMY HORSERADISH DIP #1
Categories: Dips
Yield: 1 servings

1 pk (8 oz) softened cream
Cheese
1/4 c Chopped green onions
1/2 c Kraft real mayonnaise
1/3 c Horseradish sauce
1/4 c Chopped green onions
1 cn (6 3/4 oz) chunk ham,
Drained flaked

Combine cream cheese, mayonnaise and horseradish
sauce, mixing until well blended. Stir in remaining
ingredients. Chill. Serve with vegetable dippers or
chips. VARIATIONS: Substitute 2 1/2 oz package smoked
sliced beef, chopped, for ham. Substitute 4 crisply
cooked bacon slices, crumbled, for ham.

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Peanut Butter Cream Cheese Pies

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 graham cracker crust pie shells
(9-inch)/baked)
1 cup chunk-style peanut butter
8 ounces cream cheese — softened
1/4 cup margarine — softened
1/2 cup plus 1 tb sugar, divided use
1 teaspoon vanilla
1 cup whipping cream
1 package instant chocolate pudding
(prepared as directed on box)
2 tablespoons chopped peanuts
1 spray can whipped cream

In large bowl beat peanut butter, cream cheese and margarine with
electric mixer until blended. Gradually add 1/2 cup sugar. Beat about 1
minute, until soft and fluffy. Beat in vanilla. In another bowl, whip
cream with 1 tablespoon sugar until soft peaks form when beaters
lifted. Fold into peanut butter mixture until thoroughly blended. Pour
into pie shells. Frost pies with a half-inch of chocolate pudding.
Sprinkle chopped peanuts on top. Cover with plastic wrap or with
inverted pie crust covers. Chill at least two hours.

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PINEAPPLE CARROT COFFEE RING

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads Desserts
Low-cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pk active dry yeast (1tbsp)
1/4 c Warm water (110-115 F)
1 Egg
2 tb Honey
1 c Unbleached white flour
1 8 oz crushed pineapple in
Its own juice
1 c Grated carrots (2 med)
1/4 c Raisins (dark or golden)
1/4 ts Salt
1/2 ts Cinnamon
1/4 ts Ground nutmeg
1/4 c Sunflower seeds
1 1/2 c Whole wheat flour
1/2 c Bran
2 tb Vegetable oil

Sprinkle the yeast over the warm water in a bowl. Stir to dissolve the
yeast. Combine the egg, honey, yeast mixture, unbleasched white flour, and
the pineapple in a mixing bowl. Beat well. Let stand in a warm place for
30 minutes covered with a wet towel. Add the carrots, raisins, salt,
cinnamon, nutmeg, sunflower seeds, whole wheat flour, bran and oil. blend
well. Spoon the dough into a lightly oiled 10 inch tube pan. Let rise unti
ldoubled in a warm place for 60 minutes. Bake in a 350 F oven for 25
minutes or until browned. Cool in the pan for 5 minutes; then remove from
the pan and cool completely on a wire rack. Engergy per serving (1/16 of
recipe): 130 calories

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Title: FROZEN CUSTARD
Categories: Desserts
Yield: 1 servings

2 c Milk
2 tb Flour
1 c Sugar
1 ds Salt
1 tb Butter
2 Eggs
1 cn Milk, condensed
2 ts Vanilla

Combine milk, flour, sugar, salt, and butter, and cook
until slightly thickened. Beat eggs and add slowly to
hot custard, beating briskly. Cook over medium heat,
stirring constantly for a few more minutes. Remove
from heat and add condensed milk and vanilla. Stir
well.

NOTE [from the contributor]: This is just the right
amount for my half-gallon freezer. This was my
mother’s recipe, and she used to call it “Daisy’s
low-cal custard.” The nice thing about it is that you
usually have all the ingredients on hand. Of course,
you can add fresh fruits if you like, but I usually
make it plain and let people use whatever topping they
choose.

This recipe is from “The National Recovery Act
All-Dessert Cookbook” put out by Radio 85, KOA, in
Denver. The book is a collection of recipes from
listeners, I suppose, of this powerful station. This
one is from Marcia Wilcoxon of Albion, NE.

Source: _The National Recovery Act All-Dessert
Cookbook_ Posted on GEnie by L.LEWIS13 [Lee], May 11,
1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator, net/node
004/005

—–

Corn And Sausage Chowder

Recipe By : Steve Fritzinger Computer Consoles Inc., Reston, Virginia, U
Serving Size : 0 Preparation Time :0:00
Categories : Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Polish sausage — cut into thin round
100 g bacon slices — chopped
150 g chopped onions
25 g flour
500 ml chicken stock
250 ml water
500 g corn
500 g cubed potatoes (pieces about 5 mm on a si
1 ml white pepper
red pepper sauce
500 ml milk
30 g butter

1. In a big saucepan, brown the sausage and bacon until bacon is crispy.
Remove sausage and bacon with a slotted spoon, and drain on a paper towel.
Discard most of the fat; leave enough to cook the onion.

2. Saute onion in reserved fat until tender, about 5 minutes.

3. Gradually stir in the flour. Add stock and water, stirring constantly.

4. Add sausage, bacon, corn, potatoes, and white pepper. Add red pepper
sauce to taste. Heat to boiling.

5. Reduce heat and simmer, covered, for 15 to 20 minutes. Stir occasionally.

6. Add milk and cook until soup is heated through, and potatoes are tender.

7. Top with butter, and serve.

Author’s Notes:
This chowder is a variation on a family recipe from an old roommate of
mine. (She makes it without the sausage, and with more water). It goes very
well with most seafood. I am especially fond of it served with crab cakes.

Difficulty : easy.
Precision : approximate measurement OK.

– – – – – – – – – – – – – – – – – –

Per serving: 1770 Calories; 100g Fat (49% calories from fat); 79g Protein;
154g Carbohydrate; 221mg Cholesterol; 3824mg Sodium

Hearty Minestrone-Eating Well

Recipe By : Eating Well Feb 96
Serving Size : 4 Preparation Time :0:00
Categories : Low-Cal Low-Fat
Magazine Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons Olive Oil
3 Medium Leek — washed,sliced thin
4 Cups Reduced Sodiun Chicken Broth — defatted
1 Large Red Potato — scrubbed diced
2 Teaspoons Dried Thyme
1/2 Teaspoon Salt — or to taste
1/2 Teaspoon Freshly Ground Black Pepper — or to taste
1/2 Cup Orzo
15 Ounces White Beans — drained rinsed
2 Each Zucchini,Trimmed — 1/4’d,sliced thin
1 Pound Spinach — stemmed washed
2 Tablespoons Cider Vinegar
2 Tablespoons Freshly Grated Paremesan

In a large pot or dutch oven,heat the oilve oil over med-high heat.
Add the leeks and cook,striing occasionally,until soft,approximate
3-4 minutes. Add the broth and 1 cup water. Add potatoes,thyme
and s p. Bring to a boil,reduce heat to low and let simmer for
5 minutes,covered.
Add the orzo and cook,striing to prevent sticking,for 5 minutes.
Add the beans and zuchinni. Cook,partially covered for about
8 more minute or until pasta and veggie are tender.
Stir in the spinach and cook 2 more minutes. Season with
the vinegar. Ladle into bowls and sprinkle on the cheese.
Makes 8 cups. Serves 4 as a main course
385 calories per serving
22 grams protein
6 grams fat
67 grams carbohydrates
510 mg sodium
2 mg cholesterol

– – – – – – – – – – – – – – – – – –

Date: Wed, 10 Nov 93 09:39:25 EST
From: “Janice Kennedy”

Corn-tomato linguini (vegan)

This recipe is adapted from one my SO and I had at a restaurant. I think
our version is better than the original one (which I’m sure had olive oil in
it.

Ingredients:
about 8 oz. linguini pasta
5-6 large garlic cloves, chopped
1 cup fresh basil leaves, chopped
8 oz. can corn kernels
1/3 cup sun-dried tomatoes, chopped
1/4 cup balsamic vinegar
salt and pepper to taste

While linguini cooks, heat vinegar in pan. Add all ingredients except
linguini and saute. Add additional vinegar if necessary while cooking.
Drain linguini and top with mixture. We serve this with baked garlic on ff
whole-grain bread.

Pesto Pasta Salad

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Fresh spinach
1 cup Fresh basil leaves
30 milliliters Garlic
1/2 cup Lite soy milk
1/2 cup Non-fat italian dressing
1/4 cup Parsley — chopped
3 tablespoons Onion powder
2 tablespoons Soy sauce
4 cup Rotelli pasta — cooked OR
-other shaped pasta
1 cup Mushrooms — sliced
1 cup Carrots — diced
1 cup Cucumbers — diced
1 cup Cherry tomatoes — halved
1/2 cup Yellow or green pepper
-halved (or both)

Trim and wash spinach, place in saucepan with some water clingling to the
leaves. Cover and cook over medium heat until wiltered, about 2-3 minutes.
Drain off water. set aside. Place nest 7 ingredients in a blender jar. Add
spinach and process until smooth.
Place next 6 ingredients in a large bowl. Add blended dressing and toss to mix.

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