Title: Basic Sugarless Vegetarian Mincemeat
Categories: Fruits, Diabetic, Low-fat/cal
Yield: 12 servings

3 c Apple pulp, some skins 3/4 ts Nutmeg
1/2 lg Lemon with peel, ground 3/4 ts Cloves
1 md Orange with peel, ground 3/4 ts Allspice (optional)
1 c Seedless raisins, ground 1/2 ts Salt (optional)
1 c Seedless raisins whole 2 tb Flour (or 1 tb
arrowroot fl)
1 c Currants (or more raisins) 1/4 c Date sugar (optional)
2 ts Cinnamon 1 1/2 ts Rum flavoring (optional)

Quarter and core apples, but do not peel. Grind in old-fashioned meat
grinder (food processor makes them too fine), using medium-coarse
blade. Remove seeds from lemon and orange, grind and add to apples.
Grind 1 cup raisins.

Mix all ingredients except rum flavoring in large bowl, stirring in
spices and flour, then date sugar if desired. Add flavoring and mix
again. Place in covered bowl or other container with tight lid;
refrigerate at least one week before using or canning. (1/2 inch
head space, boiling water bath 20 min for pints after water returns
to boil, longer for altitudes over 1000 ft.) If any jars fail to
seal, freeze for later use.

To freeze after refrigerating for the recommended week, place in clean
freezer containers or jars, leaving 1/2 inch at top. Cover with
clean lids and place in sharp-freeze section of freezer until frozen.
Thaw overnight in the refrigerator before using. Makes 1 quart,
enough for 2 8-inch pies.

1/4 cup 116 calories, 2 diabetic fruit exchanges Protein 1, fat 0,
carbohydrate 28 grams, 0 cholesterol If salt omitted, 1/4 cup
contains 7 mg sodium.

Source: Canning and Preserving without Sugar by Norma M. MacRae, R.D.
Third Edition 1993 ISBN 1-56440-163-4 Shared but not tested by
Elizabeth Rodier Oct 93

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Title: Gingered Sole Fillets
Categories: Chinese, Seafood
Yield: 4 servings

4 Sole fillets, 4 oz each
1 Egg yolk
1 1/2 tb Lemon juice
1/4 ts Dry mustard
1 tb Oyster sauce
5 To 6 drops sesame oil
1 1/2 ts Grated fresh ginger
4 tb Olive oil
4 Green onions, chopped

Wipe sole fillets and place on foil lined broiler pan.
Preheat broiler. Place next 6 ingredients in a food
processor, blender and process 20 seconds.

Gradually pour in olive oil, processing all the time.
Process 30 seconds until well combined and slightly
thickened. Spread mixture over sole fillets.

Broil just until fish is opaque, about 4 inch from the
heat. Top of fillets will darken as the sauce
caramelizes. Serve with chopped green onion on top of
fillets. Makes 4 servings.

Origin: Appeal, Fall 1992 Shared by: Sharon Stevens

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Moussaka di Mare (Eggplant and Tuna)

Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :0:50
Categories : Ethnic Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 eggplant
6 tablespoons margarine
1 onion — chopped
1 garlic clove — minced
tomatoes, canned — 16-oz can
14 ounces tuna, canned — two cans
3 tablespoons tomato paste
1/8 teaspoon ground cinnamon
1/8 teaspoon black pepper
1/4 cup all-purpose flour
2 cups milk
3 large eggs — beaten
2/3 cup grated Parmesan cheese

* Use tuna packed in water if you prefer, or 1 can of each type of tuna.

1. Wash, then slice the eggplant into 1/2-inch slices. Sprinkle slices
with salt and let stand 15 minutes. Pat the slices dry, then place on an
oiled baking sheet.
2. Melt 2 tablespoons margarine in a skillet, add about 2 tablespoons
oil then brush eggplant with half of this mixture. Bake the eggplant in a
preheated 350-degree oven for 10 minutes. Remove and set aside.
3. In the same skillet, saute the onion and garlic until limp and
tender. Add the drained tomatoes, tuna, tomato paste, cinnamon, 1/4 teaspoon
salt and pepper. Mix well. Heat for 3-4 minutes, stirring often.
4. Melt remaining margarine in a saucepan; stir in flour and 1/4
teaspoon salt. Cook for 1 minute. Add milk slowly and stir until the mixture
boils and thickens. Gradually pour the hot sauce into the 3 beaten eggs,
stirring constantly, then add the cheese and blend well.
5. Arrange half the eggplant slices in a shallow 2-quart baking dish.
Cover with tuna mixture, then top with remaining eggplant slices. Pour the
cheese mixture on top.
6. Bake in preheated 350-degree oven 40 minutes or until golden brown.

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Nacho Popcorn

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Snacks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tsp Paprika
1/2 tsp Crushed red pepper
1/2 tsp Ground cumin
1/4 c Butter or margarine — melted
10 c Warm popped popcorn
1/3 c Grated Parmesan cheese

In a small bowl, stir paprika, red pepper, and cumin into melted butter or
margarine. Gently toss butter mixture with popcorn, coating evenly. Sprinkle
with Parmesan cheese and toss till coated. Makes 10 cups.

from Better Homes and Gardens “Super Snacks” “Mixes to Munch” posted by
Tiffany Hall-Graham

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Title: STRAWBERRY YOGURT COOLER
Categories: Diabetic, Fruits, Desserts, Snacks
Yield: 2 sweet ones

1 c Strawberries; sliced
1/2 c Plain nonfat yogurt;
1 c Sparkling mineral water;
Or sletzer or club soda

Combine ingredients in a blender or food processor,
process until smooth. Pour into chilled glasses and
serve. Food Exchange per serving: 1/2 NONFAT MILK
EXCHANGE; CAL: 54; PRO: 4g; CAR: 10g; FAT: TRACE; CHO:
1mg; SOD: 70;

Souce: Joslin Diabetes Gourmet Cookbook by Bonnie
Sander Polin, Ph.D. and Frances Towner Giedt.
Brought to you and yours via Nancy O’Brion and her

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Hunsekjuttsuppe-Chicken Soup With Apples and Vegetables

Recipe By : “The Whole World Loves Chicken Soup”
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Rcrockett
Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 quart chicken stock or broth
3 tablespoons unsalted butter
1 leek, white portion only — cleaned
and thinly sliced
1 small carrot, peeled — and finely diced
2-inch piece of parsnip, peeled
and finely diced
3 tablespoons flour
2 medium Granny Smith or other tart apples — peeled
quartered and cut in 1/2″ vertical slices
1 1/2 cups cooked chicken breast — diced
Salt and white pepper — to taste

Heat broth to a simmer. Melt butter in a saucepan and
slowly saute leek, carrot and parsnip for about 7 minutes
or until they begin to soften but do not take on color.
Stir in flour and cook for 5 minutes, stirring until well
blended. Turn into hot broth, stirring vigorously. Simmer
gently for about 10 minutes or until soup is smooth and
slightly thick.

Add apple slices and chicken, and simmer about 10 minutes
or until apples and vegetables are tender but still
slightly firm. Adjust seasonings with salt and pepper.

Per serving: 332 calories, 23 gm carbohydrates, 89 mg
cholesterol, 375 mg sodium, 28 gm protein, 14 gm fat, 7 gm
saturated fat

– – – – – – – – – – – – – – – – – –

Title: FROSTY RICOTTA CHEESE PIE
Categories: Pies
Yield: 8 servings

1 cn 6 oz. frozen orange juice co
1 pt Vanilla ice cream or ice mil
1 c Ricotta cheese
2/3 c Raspberry jam
3 c Non dairy whipped topping,th
2 ea Ready made graham cracker pi
1/8 ts Orange food coloring,if desi

In a large mixing bowl,beat frozen orange juice
concentrate for about 45 seconds.Spoon in softened ice
cream and blend.Fold in whipped topping,Ricotta cheese
and food coloring,if desired. Blend until smooth.Place
bowl in the freezer for 15 to 20 minutes until mixture
will mound.Carefully,spread 1/3 cup raspberry jam over
bottom of each pie crust.Spoon Ricotta mixture into
crusts; do not over fill.Cover,loosely,with several
layers of plastic wrap and freeze until firm,at least
6 hours or overnight.Let stand for 20 to 30 minutes at
room temperature before serving.Garnish with peach
slices,raspberries and mint sprigs,if desired.

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Title: Swiss Musili
Categories: Barbara, Appetizers
Yield: 6 servings

1 c Oatmeal Orange juice
Yogurt Lemon juice
Milk Fruit
Sugar

Mix all ingredients together and refrigerate: I got this recipe from the
manager of a small family hotel in a remote village on Switzerland. It is
authentic.

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Maple Spice Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes From Scratch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 To 2.5-In. Cinnamon Stick — -or-
2 Teaspoons Ground Cinnamon
1/2 Teaspoon Cardamom Seeds — (minus a pinch)
1/2 Teaspoon Allspice Seeds
12 Cloves
1 Teaspoon Ginger Root — freshly grated
3 3/4 Cups Cake Flour
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 Teaspoon Salt
1 Cup Unsalted Butter — at room temperature
3/4 Cup Dark Brown Sugar
3 Egg Whites — * see note
3/4 Cup Buttermilk — or soy milk
3/4 Cup Maple Syrup — (real)
2 Tablespoons Grand Marnier

* or equivalent quantity of artificial egg substitute

Heat the oven to 350 degrees Fahrenheit.Use a tube cake pan or
something along those lines, if you can find something with a
removeable bottom. Butter (or margarine) it well, and lightly
flour it, then tap the excess flour off.

Combine all the spices except the ginger in an electric coffee
grinder, and whiz it around until it’s powder. Mix the spices with
the flour, baking powder soda, and salt (sift them together, or
else make sure they are thoroghly mixed up).

Mash up the margarine or butter with the sugar, beat in the egg
whites, then stir in the ginger. Add everything else to the bowl with
the butter and egg whites, and beat it for a long time until it’s
smooth (add a bit of stuff at a time, not everything all at once).

How long you cook it depends on your pan if you’re using a deep
one, it may take 50 or 60 minutes, but if you’re using normal cake
pans, it may only take a half hour. Anyway, keep an eye on it, and
it’s done when it starts to pull away from the sides, and a toothpick
poked into it comes out clean. Let it cool for 15 minutes or so before
you remove it from the pan.

Adapted by Ron Lunde, from:
The Greens Cook Book

My modifications to this recipe were to change 2 eggs into 3 egg
whites (or artificial egg substitute) and to change the rum into grand
marnier.

– – – – – – – – – – – – – – – – – –

Title: Fava Bean and Salt Cod Salad
Categories: Salads, Ceideburg 2
Yield: 4 servings

4 Ounces salt cod
2 To 2 1/2 pounds young fava
-beans, shelled, peeled
1/4 c Olive oil
2 tb Chopped fresh thyme or
-winter savory
1 ts Freshly ground black pepper
1/2 ts Salt (optional)
4 Ripe tomatoes, peeled,
-seeded and chopped (about
-1 cup)

Here, fava beans are paired with salt cod in a rich and filling
salad. To complement the rustic flavors of this dish, serve with
toasted garlic-rubbed baguette slices and a soft goat cheese.

Soak the salt cod overnight in a large bowl of cold water. The next
day, drain the cod, add fresh water and let soak for 2 hours. Drain,
add fresh water and let soak 2 hours longer. The amount of soaking
time needed to leach the salt from the fish will vary.

Bring 4 cups of water to a shimmering simmer in skillet just large
enough to hold the fish. Add the fish and poach until barely cooked
through (it should flake easily), about 5 minutes. Do not boil.
Remove fish and drain well, then flake it.

Cook the favas in 4 cups boiling water until just tender, about 10 to
15 minutes. Drain.

Combine the olive oil, thyme or savory, pepper and salt (if desired).
Toss with the favas.

Arrange equal portions of the dressed beans, flaked fish and chopped
tomatoes on individual salad plates.

Serves 4.

PER SERVING: 285 calories, 21 g protein, 75 g fat (2 g saturated),
37 mg cholesterol, 323 mg sodium, 4 g fiber.

From the San Francisco Chronicle, 4/21/93.

Posted by Stephen Ceideberg; May 11 1993.

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