ROCKS

Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c Brown sugar
1 c Shortening
1 c Figs, raisins, or dates
-chopped
1/2 ts Baking soda
2 ts Baking powder
1 t Cinnamon
1 c Nuts — chopped
2 Egg — well beaten
2/3 c Sour milk
1 1/2 c Oats, rolled
2 c Cake flour
1/2 ts Cloves
1/2 ts Salt

Cream shortening and sugar. Add eggs. Beat thoroughly. Sift flour,
measure, and sift with baking powder, baking soda, salt, and spices.
Add rolled oats. Add alternately with milk to first mixture. Add
nuts and fruit. Mix thoroughly. Drop by teaspoonfuls onto
well-oiled baking sheet. Bake in moderate oven (375 F) about 12
minutes.
The Household Searchlight

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Title: HALIBUT CREOLE (COD MAY BE USED INSTEAD)
Categories: Diabetic, Fish, Main dish
Yield: 1 serving

1 1/4 lb 2 lbs Halibut Steaks;
Salt
Freshly ground pepper
3 lg Tomatoes; peeled, seeded
-and chopped
1/2 c Green pepper; finely chopped
1/2 c Onion; finely chopped
6 tb Butter; (yah. right.)
3 tb Lemon juice
1/8 ts Tabasco

(For a six oz (raw) steak, I used 2 small Tomatoes,
kept the green pepper and onion the same, threw in a
chopped jalopena pepper, replaced the 6 tbsp of butter
with 1 tsp margarine, and used about a tsp of Tabasco).

Preheat the oven to 400F. Butter a shallow baking dish
large enough to hold the fish in one layer, and place
the fish in it. Season with salt and pepper to tasted
and spread the tomatoes, green pepper, and onion over
the top. Melt the butter with the lemon juice and
Tabasco and drizzle it over the fish and vegetables.
Bake about 25 minutes, basting with pan juices every
10 minutes.

(My way, without the butter, with a 4 oz (cooked)
portion of the fish, and about two-thirds of the
vegetables, I counted it as 4 protein choices and 1
Fruit/Vegetable choice).

Source: Bruce Anderson to Steve Bukowski; Diabetic
Echo Reformatted 4 you and yours via Nancy O’Brion and

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SPAGHETTI WITH GREEN TOMATOES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–SUSAN BURGESS PDFX51A—–
1 pound Green tomatoes
1 pound Spaghetti
5 Cloves garlic — minced
3 tablespoons Extra-virgin olive oil
Salt/freshly ground pepper
1/4 cup Or more freshly grated
Parmigiano-Reggiano

Bring water for cooking the pasta to a boil in large pot. Drop in the tomatoes.
Cook for about 15 to 20 seconds. Remove; let cool. Keep water boiling. Add 2
tablespoons salt and the pasta. As it cooks to al dente, peel, seed and
coarsely
chop tomatoes. Heat a skillet, add the olive oil, and in the oil cook the
garlic until just softened and fragrant. Add tomatoes and increase heat. Cook 3
to 4 minutes or until the tomatoes start to get soft. Add salt and pepper to
taste. Combine the cooked pasta with the tomato sauce, toss, add Parmesan and
toss again. Enjoy! Susan MM Format Norma Wrenn npxr56b

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Title: Tortellini with Garden Vegetables
Categories: Pasta, Vegetables, Italian
Yield: 2 servings

8 oz Tortellini or Penne
1/2 c Fresh or Frozen Peas
2 tb Olive Oil
2 tb Parmesan Cheese; grated
1 md Carrot *
1 tb Fresh Basil or Parsley ***
1 md Zucchini; sliced thin
Fresh Ground Pepper To taste
Ripe Tomato **

* Peeled and thinly sliced ** Cored, peeled and chopped *** Minced OR use
1/2 tsp each.
In a large saucepan bring 6 cups of water to a rolling boil. Add pasta and
cook 8 to 10 mins or until tender. Reserve 1/3 cup cooking liquid; drain
pasta. Meanwhile in a 12″ skillet heat oil over low heat for one min. Add
the carrot and zucchini and gently saute for 5 mins stirring occasionally.
Mix in tomato and peas; cook 5 mins longer. Add the pasta, cooking liquid
and remaining ingredients. Toss to combine and heat through about one min.
Serve with additional Parmesan cheese on the side.

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Peppermint Pinwheels

Recipe By : Anita A. Matejka
Serving Size : 84 Preparation Time :0:15
Categories : Cookie And Bar

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c margarine — softened
3 c unbleached flour
1 c granulated sugar
1 egg white — whipped
2 tbsps skim milk — at room temperature
1 tsp vanilla
1/2 tsp baking soda
1/4 tsp salt
3/4 tsp peppermint extract
1/2 tsp red or green food coloring

Preheat oven to 375. Unprepared baking sheet needed; set aside. In a
mixing bowl, combine margarine, egg white, milk, vanilla, and peppermint
extract. In another mixing bowl, combine flour, sugar, baking soda, and
salt. Mix wet ingredients with dry ingredients just until moistened.
Divide dough into halves. Stir 1/2 teaspoon food coloring into 1 half of
dough. Shape dough between two pieces of waxed paper; roll each portion
into a 12 x 11″ rectangle. Remove top sheets of waxed paper from plain
dough and colored doughs. Invert plain dough on top of colored dough.
Peel off top sheet of paper. From the long side, roll up jelly roll style,
removing bottom sheet of paper as you roll. Cut criss cross in half, then
wrap and chill for 4 to 24 hours. Cut rolls into 1/8″ slice. Place 2″
apart on unprepared cookie sheet. Bake 8 to 10 minutes.

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Per serving: 43 Calories; 2g Fat (44% calories from fat); 1g Protein; 6g
Carbohydrate; 0mg Cholesterol; 40mg Sodium

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 4706

Title: KEY LIME PIE (DIABETIC)
Categories: Diabetic, Desserts, Pies
Yield: 1 servings

-Filling
1 Packet Knox Unflavored
-Gelatin
3 tb Lime juice
1/2 c Boiling water
9 1-gram packets Equal
-(aspartame)
-sugar substitute
1 9-inch graham cracker
-crust
-Lime zest
-Thin lime slices
1 c Evaporated skim milk
1 ts Vanilla
-Juice of 1 1/2 limes
2 dr Green food coloring

Sprinkle gelatin over lime juice and let it stand for
i minute. Add boiling water and sweetener to gelatin
mixture and stir until gelatin is dissolved.
Refrigerate about 45 minutes or until slightly
thickened.
Combine milk and vanilla and freeze 30 minutes.
Remove from freezer and whip at high speed until
stiff. Stir lime juice and food coloring into whipped
milk. (Save remaining 1/2 lime for garnish.) Slowly
blend gelatin mixture into whipped milk.
Spoon pie filling into crust. Chill until firm.
Garnish with lime zest and lime slices. Cut into 8
even portions and serve 1 portion per serving.
Nutritive value per serving: 111 calories; 14 gm.
cholesterol; 4 gm. protein; 5 gm. fat; 130 mg. sodium
Food Exchanges per serving: 1 bread, 1 fat Low-sodium
diets: Use salt-free crust

From: Fred Mueller Date: 08-19-93

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Apple Butter

Recipe By : Elizabeth Powell
Serving Size : 81 Preparation Time :3:00
Categories : Canning, Preserves, Etc. Jams Jellies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
12 medium apples — unpeeled and cored
2 cups sugar
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground ginger

Core apples, cut into eighths, and place in heavy saucepan. Barely cover
with water (about a cup). Cook over medium heat until apples just soften,
stirring often. Cool slightly and force through food mill. Measure pulp and
return to saucepan. Add 1/4 cup sugar for every cup of pulp.
Bring to a rolling boil over moderate heat. Add spices. Continue to cook,
stirring constantly, until temperature of apple mixture reaches 220 on a candy
thermometer. Ladle into sterile 1/2 pint jars, seal, and process according to
jar manufacturer’s instructions. Makes about 6 pints, or 81 servings of two
tablespoons each.

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NOTES : VARIATIONS: Substitute pears for apples, omit cinnamon and nutmeg, add
2 tablespoons finely chopped candied ginger with spices, or, add 1 teaspoon
grated lemon peel, omit ginger and cloves.

Title: Sauerkraut-Bulgur Soup
Categories: Soups, Armenian
Yield: 4 servings

1 sm Onion, chopped
1/4 c Butter
2 3/4 c Sauerkraut
1/4 c Tomato puree
1 lg Russet potato, diced
1/2 c Bulgur, fine grade
2 qt Rich chicken or veal stock
Salt
Pepper
Sliced green pepper
Parsley

Armenian culture is rich in soups, many of them made tart with yogurt
and thickened with bulgur. This version is flavored with sauerkraut.
From “Armianskala Kulinaria,” by A.S. Piruzian.

In 5-quart pot, saute onion in butter until golden. In bowl, soak
sauerkraut in water, drain and chop. Add to onions and cook until
done, adding water if mixture gets too dry. Add tomato puree. Saute
5-7 minutes.

Add potatoes, bulgur and stock and cook 15 minutes. Season to taste
with salt and pepper. Garnish with slight green pepper and parsley.

MMMMM

Date: Mon, 28 Mar 94 13:03:46 EST
From: catsmeow@aol.com

BALSAMIC BELLS with PASTA
1 Red Bell Pepper, sliced
1 Green “ ”
1 Yellow “ ”
3-4 cloves of garlic (depends on your taste), minced
1 Tbs. Capers
1/2-3/4 cup balsamic vinegar
1/2 cup Cider vinegar
1 pkg. rotatille (whatever it’s called–the twisty stuff) pasta

Cook the pasta and drain it.

Meanwhile, throw the vinegars in a skillet. Heat it up and saute the garlic
in it for about a minute.

Put the pepper slices in, stir them, bring to a boil.

Reduce heat. Throw in the capers and stir to mix.

Let the whole thing simmer for about 15-20 minutes.

Toss with pasta. It’s really tangy and good!

Grand Marnier Souffle

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Creole Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

Butter

Sugar,granulated

3 tb Butter

3 tb Flour

1/4 ts Salt

1/2 c Milk

4 Eggs,separated at room temp.

1/2 ts Cream of tartar

1/2 c Sugar,granulated

1/4 c Grand Marnier liqueur

1 Orange rind,grated

Sugar,confectioners’

Whipped cream

1.butter 1 1 1/2- to 2-quart souffle dish or casserole; dust with sugar and

set aside.

2. Melt 3 tablespoons butter in medium saucepan over medium-high heat;

blend in flour and salt.

3. Cook, stirring constantly, until mixture is smooth and bubbly; stir in

milk all at once.

4. Cook, stirring, until mixture boils and is smooth and thickened; set

aside.

5. In large mixer bowl, beat egg whites with cream of tartar at high speed

until foamy.

6. Add granulated sugar, 2 tablespoons at a time, beating constantly until

sugar is dissolved and whites are glossy and stand in soft peaks.

7. Thoroughly blend in egg yolks, liqueur and orange rind into reserved

sauce.

8. Gently, but thoroughly, fold yolk mixture into whites.

9. Carefully pour into prepared dish; bake in preheated 350’F. oven until

souffle is puffy, delicately browned and shake slightly when oven rack is

gently moved back and forth, about 45 to 55 minutes.

10. Dust with confectioners’ sugar and serve at once with whipped cream.

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