Title: Meatloaf Stuffed with Ham and Cheese
Categories: Meatloaf
Yield: 8 servings

1 1/4 lb Ground sirloin
1 lg Onion, finely chopped
1 t Prepared mustard, preferably
-Dijon
1 cn Tomato soup (10 3/4 oz)
2 tb Chopped fresh parsley
1 Green bell pepper, finely
-chopped
2 lg Eggs, lightly beaten
1 c Plain bread crumbs
1/8 t Salt
1/8 t Black pepper
1 Garlic clove, minced
1/2 t Dried oregano

MMMMM————————-STUFFING:——————————
6 sl Boiled ham (thin slices)
1 c Mozzarella cheese

MMMMM————————–TOPPING:——————————-
1 tb All-purpose flour
3 sl Mozzarella cheese

Preheat oven to 400’F. Lightly oil a 9x5x3″ pan.

In a large bowl, combine the meatloaf ingredients, adding more bread
crumbs if necessary, a tablespoon at a time, to make a firm loaf.
Lightly spray a large piece of aluminum foil. Place the meat mixture
on the foil, and form into a 12×8″ rectangle.

Arrange the ham on top of the meat, leaving a small margin around the
edges. Sprinkle shredded cheese on top of the ham slices. Starting
from the short end, carefully roll the meat mixture jelly-roll style.
Seal the edges and ends.

Place the loaf seam side up in the prepared pan. Sprinkle the top of
the meatloaf with the flour. Bake 1 hour or until done. The center of
the loaf will be pink because of the ham. Top the loaf with slices of
cheese, then return to the oven for 5 minutes, or until the cheese
melts. (Option: Broil the loaf to melt the cheese. Watch it
carefully.)

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Title: TOMATILLO GUACAMOLE
Categories: Mexican
Yield: 6 servings

6 Tomatillos (canned is fine)
3 tb Finely chopped onion
1 md To large avocado, mashed
-coarsely with a fork
Juice of 1/2 lemon (1
-Tablespoon)
1/2 To 1 jalapeno, finely
-chopped, or Tabasco to
-taste

Yield: 1 1/2 to 2 cups

Salt to taste

1. Husk tomatillos, rinse briefly, and simmer in water to cover over medium
high heat until tomatillos are tender and cooked through. Drain, mash, and
cool. If using canned tomatillos, simply drain and mash.

2. Combine with onion, avocado, lemon juice, jalapeno or Tabasco, and salt.
Serve immediately.

Posted by Linda Davis

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CHICKEN AND BROCCOLI SKILLET

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Diabetic Poultry
Main dish Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Broccoli — cut 3/4″ pieces
1/2 c Onion — chopped
1/4 ts Lemon pepper
1/4 ts Thyme — dried crushed
1/4 ts Cooking oil
1 cl Garlic — minced
4 Chicken breast halves
-boned skinless (1 1b total)
1 c Halved cherry tomatoes

Spray a cold large skillet with nonstick coating. Preheat skillet
over medium heat. Add broccoli, onion, lemon pepper, and thyme to
skillet. Cook and stir for 3 to 4 minutes or till vegetables are
crisp-tender. Remove vegetable are crisp-tender. Remove vegetable
mixture from the skillet; keep warm. Add oil and garlic to hot
skillet. Rinse chicken; pat dry. Add to skillet. Cook chicken over
medium-high heat about 10 minutes or till chicken is tender and not
longer pink, turning once. Add Cherry tomatoes. Cover and cook 1 to
2 minute or till heated through. Makes 4 servings
Food Exhange per serving: 3 LEAN MEAT EXHANGES + 1 VEGETABLE
EXCHANGE + 1 FAT EXCHANGE

Source: Better Homes and Gardens Diabetic Cook Book

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Title: CHOCOLATE LAYER PIE — LOW CAL
Categories: Cyberealm, Mom’s best, Pies, Low-cal
Yield: 8 servings

3/4 c Flour
1/3 c Melted reduced cal margarine
1/2 c Light whipped topping
1/2 c Light cream cheese, soft
1/4 c Confectioners sugar
1 pk Reduced cal pudding (4 serv)
1 c Skim or 1% milk

1. Preheat oven to 350F. Combine flour and margarine
in a 9″ pie plate, spreading flour mixture evenly over
bottom of plate. Bake 15- 20 minutes, until golden.
Remove from oven.

2. In a medium bowl, combine 2 Tablespoons of the
whipped topping, the cream cheese, and sugar; stir
until smooth. Spread on top of the crust.

3. In another medium bowl, whisk together the pudding,
milk and 1/2 cup of water until smooth. Spoon on top
of the cream cheese mixture. Spread remaining whipped
topping on top of pudding mixture. Refrig- erate until
ready to serve.

VARIATION: Try another flavor of pudding.

Source: Weight Watchers Magazine, Feb 1993

Per serving: 1 fat, 1/2 bread, 85 optional cal.
Per serving: 154 calories

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Title: Fortune Telling Crystal Ball Gelatine Mold (KH)
Categories: Desserts
Yield: 1 mold

4 Env. unflavored gelatine
4 c Colorless soda pop
Round dome-like mold bowl
Different color construction
-paper
Plastic wrap

Fllow directions on package of gelatine but substitute 4 cups clear
soda pop for liquid. Pour into mold and refrigerate until it achieves
the consistency of an egg white.

Meanwhile make the fortunes by cutting 4″ by 6″ strips of different
color paper 1/2″ wide. Write differnet fortunes on each strip. Roll
tightly in plastic wrap. Insert fortunes into mold, despersing
fortunes throughout. Make sure to have enough for everyone. Let=7F
guests spoon their fortune and serving into their own dish.

MMMMM

Title: Holiday Apricot Balls
Categories: Cookies, Holiday
Yield: 1 servings

1 pk (8 oz) ground dried
Apricots
2 1/2 c Flaked coconut
3/4 c Sweetened condensed milk
1 c Finely chopped nuts

Blend apricots, coconut milk well. Shape into small balls. Roll in
chopped nuts. Let stand about 2 hours to firm.

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Title: Country Club Sour Cream And Dill Dip
Categories: Appetizers, Dips, Vegetables
Yield: 6 servings

3 tb Fresh Dill; Chopped, OR
1 tb Dried Dill; Crushed
1 tb Lemon Juice
1 c Sour Cream
1 t Salt
1/2 t White Pepper
2 tb White Onion; Grated
1 c Mayonnaise

Mix the dill and lemon juice together to soften the dill. Blend in
all of the other ingredients until almost smooth. Cover and chill.
Makes about 2 1/4 cups of dip.
SUGGESTED DIPPERS: Red Cabbage, Broccoli, Zucchini, Tomatoes, String
Beans, Cocktail Rye Bread, Seafood, Apples, Nectarines

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TANGY RED BULGAR

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegan Crock

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Olive or vegetable oil
1 c Chopped red or green bell
-pepper, or combination
1 c Chopped zucchini or yellow
-squash, or both
2 1/4 c Bloody Mary mix or
-vegetable juice
1 c Bulgur wheat
1 tb Lemon juice
1 t Dired basil, crushed, or 1
-tablespoon fresh, minced
1/3 c Chopped green onions

Heat oil in large saucepan over medium heat. Cook pepper (s) and
squash (es) until tendercrisp, 3 to 4 minutes, stirring occasionally.

Stir in Bloody Mary mix or vegetable juice, bulgur, lemon juice, and
basil. Heat to boiling. Reduce heat to low. Cover and simmer 5 to 8
minutes or until liquid is absorbed, stirring occasionally.

Garnish with green onions. May be served warm or as a salad at room
temperature.

To Microwave:

In a 2quart microwavesafe casserole dish, combine oil, red pepper and
zucchini. Cover with lid; microwave on high 4 minutes or until
vegetables are tendercrisp, stirring twice during cooking.

Add vegetable juice, bulgur, lemon juice, and basil. Cover and
microwave 10 minutes or until liquid is absorbed, stirring twice
during cooking. Let stand, covered, 5 minutes. Garnish with green
onions.

Crockpot:

I have made this in a crockpot, tossing all the ingredients except the
basil and green onions in and cooking on low for 8 hours, adding the
basil after 7.5 hours, and garnishing with green onions just before
serving. The resulting dish is indistinguishable from one made using
the stove top method. I refuse to try the microwave method. I
generally use only two cups of Bloody Mary mix since the brand I buy
comes in quart bottles.

Shared by Steven J Boege Source: Gourmet Grains, Beans, Rice by
Dotty Griffith, Page 83

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CHERRY CREAM FROSTING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Confectioners’ sugar, sifted
1/4 c Milk
2 tb Softened margarine
1 tb Maraschino cherry juice
5 Maraschino cherries
– finely chopped
Maraschino cherries
– for garnish

Beat until smooth and creamy (about 2 minutes) the confectioners’ sugar,
milk, margarine, cherry juice and chopped cherries. Garnish as desired
with maraschino cherries. Goes well with Maraschino Cherry Cake.

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Spaghetti with Pesto

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cup Basil — fresh
Garlic clove
1/4 cup Italian olive oil
3/4 cup Pine nuts
4 tablespoon Butter
1/2 cup Parmesan Cheese
2 pound Spaghetti

1. Wash and diry the basil and remove the stems.

2. Place it in a blender with the garlic, olive oil, pine nuts, butter and
cheese. Puree.

3. Cook the spaghetti al dente in boiling salted water. 4. Drain and toss at
once with the sauce. 5. Serve with additional cheese.

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