Title: Grilled Fish W/pineapple-Cilantro Sauce
Categories: Diabetic, Fish, Bbq/grill, Main dish
Yield: 6 sweet one

1 md Pineapple (about 2 lb) 2 tb Cold water
-peeled, cored and 2 tb To 3 Tb NutraSweet
-cut into 1″ chuncks -(r) Spoonfull ™
3/4 c Unsweetened Pinapple Juice Salt
2 tb Lime Juice Pepper
2 cl Garlic, Minced 6 oz 4 oz Halibut, Haddock
1/2 ts To 1 ts Jalapeno Pepper -or Salmon steks or
fillets.
2 tb Minced Cilantro -Grilled
1 tb Cornstarch

Heat Pineapple, Juices, Garlic and Jalapeno pepper to boiling in a
medium saucepan; Reduce heat and simmer, uncovered about 5 minutes.
Stir in cilantro; Heat to boiling.

Mix Cornstarch and cold water, Stir into boiling mixture. Boil,
stiring constantly, until thickened. Remove from heat; Cool 2-3
minutes.

Stir in NutraSweet (r) Spoonfull ™; Season to taste with salt and
pepper. Serve warm over Fish or Pork.

Makes six servings

Nutritional Information Serving size 1/6 recipe (figgured with a 3 ox
fish fillet)
Calories ——– 185 Saturated Fat ——– Trace
Protein ——— 24g Cholesterol ———- 36mg
Cargohydrates — 16g Fiber—————- 1g
Total Fat ——- 3g Sodium ————— 159mg

Diabetic Food Exchange 2 1/2 lean meat, 1 fruit

Source: NutraSweet (r) Spoonful ™ Refill Pack Wrapper.
From: John Davis

MMMMM

Cranberry-Maple Syrup

Recipe By : Woman’s Day 12-17-96
Serving Size : 1 Preparation Time :0:03
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c fresh or frozen cranberries
1/2 c water
1 c maple syrup

Bring cranberries and water to boil in a small saucepan over high heat.
Reduce heat, cover and simmer, stirring occasionally, until most of the
cranberries have popped, about 7 minutes. Remove from heat and stir in
syrup. Serve warm.

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Title: SEAFOOD PRIMAVERA PASTA PIZZA
Categories: Pasta
Yield: 10 servings

————————PASTA CRUST————————
8 oz Uncooked vermicelli
-or angle hair pasta
1/4 c Butter, melted
1/2 c Grated Parmesan cheese
1 1/2 ts Garlic salt
3 Eggs, beaten

—————————SAUCE—————————
1 c Half half
4 Egg yolks, beaten
1 c Freshly grated Parmesan
-cheese
1 tb Dry sherry
1/8 ts Garlic salt
1/8 ts Pepper

————————–FILLING————————–
2 tb Butter, up to…
4 tb Butter
1/2 c Sliced green onions
1/2 c Red bell pepper cut into
-1 x 1/4″ strips
1 Garlic clove, minced
2 c Green Giant American
-Mixtures Manhattan Style
-Frozen Broccoli,
-Cauliflower, Pea Pods
-Yellow Peppers, thawed
-lg pieces cut up
4 1/2 oz Jar Green Giant Sliced
-mushrooms, drained
3 c Seafood (small uncooked
-shelled shrimp, bay
-scallops imitation
-crab meat)
1 1/4 c Shredded mozzarella
-cheese

Cook vermicelli to desired doneness as directed on
package. Drain; keep warm. Heat oven to 350 degrees.
Spray 12″ pizza pan or 13 x 9″ pan with nonstick
cooking spray. In large bowl, combine hot vermicelli,
1/4 c melted butter, 1/2 c Parmesan and 1 1/2 t garlic
salt; mix well. Fold in 3 eggs. Spread mixture
evenly in spray-coated pan, forming a rim around edge.
Bake for 12 to 15 minutes or until set. In medium
saucepan using wire whisk, beat half half and 4 egg
yolks until well blended. Cook over medium-low heat
until mixture comes to a boil, stirring constantly.
Add 1 c Parmesan cheese, sherry, 1/8 t garlic salt and
pepper; cook and stir until mixture thickens. Remove
from heat; cover and set aside. Melt 2 T butter in
large skillet over medium-high heat. Add onions, bell
pepper and garlic; cook and stir 2 to 3 minutes or
until crisp-tender. Add vegetables and mushrooms;
cook and stir 5 to 6 minutes or until vegetables are
crisp-tender. Add seafood to skillet; cook 2 to 3
minutes or just until seafood becomes opaque. Fold
sauce into seafood mixture. Pour over pasta crust;
top with mozzarella cheese. Bake for 10 to 15 minutes
or until cheese melts. Broil for 2 to 4 minutes or
until cheese is bubbly and lightly browned. Let stand
5 to 10 minutes. If desired, garnish whole pizza with
cooked butterflied shrimp and fresh basil or garnish
individual servings with additional cooked shrimp,
scallops and paprika.

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SWEET HOMINY CHIMICHANGAS WITH FRUIT PUREES

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c White hominy (about one 29
-ounce can) — drained
4 ts Confectioners’ sugar
2 tb Heavy (whipping) cream
1 pt Ripe strawberries — hulled
-(1 basket)
2 Ripe mangos
4 tb Butter
2 tb Dark brown sugar
6 Flour tortillas

1. In a food processor, blender, or food mill, puree
the hominy. Stir in the confectioners’ sugar and
cream. Place about 1/3 cup of the hominy mixture in
the center of a flour tortilla. Fold up envelope
style.

2. Wash out the food processor or other machine and
puree the strawberries. Clean the machine again.

3. Peel the mangos; remove the pulp from the pits.
Puree the pulp.

4. When ready to serve, melt 2 tablespoons of the
butter with 1 tablespoon of the brown sugar in a large
frying pan set over medium heat. Heat until the butter
foams and the sugar melts, stirring to blend. Add 2 or
3 of the filled tortillas, depending on the size of
the pan, and fry for 1 minute. Turn and fry on the
other side until golden and slightly crisp, about 1
minute more. Remove to a platter. Heat the remaining
2 tablespoons butter and 1 tablespoon brown sugar.
Continue cooking until all the chimichangas are done.

5. Spoon strawberry puree over one end of each
chimichanga; spoon mango puree over the other. Eat
while still warm and crunchy.

Variations: Other than strawberries and mangos, you
can use apricots; berries (boysenberry, blueberry,
raspberry, mulberry); cherries; guavas; mandarin
oranges or other oranges and tangerines; pineapple;
and peaches. Fruits that are mellow (pear, apple,
papaya) don’t provide the needed contrast. The fruit
puree can be embellished with a dash of: brandy,
cassis, grenadine, kirsch and Triple Sec.

from The Well-Filled Tortilla by Victoria Wise and
Susanna Hoffman typed by Tiffany Hall-Graham

– – – – – – – – – – – – – – – – – –

Title: Working Woman’s Chicken and Rice
Categories: Chicken, Crockpot
Yield: 4 servings

6 Bonless chicken breasts,
-skinned
2 cn Cream of chicken soup
1 cn Cream of mushroom soup
1 pk Rice-A-Roni (Chicken flavor)
Salt and pepper to taste

In slow cooker put chicken breast with canned soups, alt and ppper. Cook
all day on LOW (approx. 10 hrs. or until chicken is tender).

Fix Rice-A-Roni per directions on box. Put on plate and place chicken and
gravy on top.

Bumgarner Family Recipes submitted by Becky Tebrugge Cockayne

posted by Bud Cloyd

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Hot Chili Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 ounces hot chili powder
3 ounces oil
1 pinch salt

Put the chili powder and salt in a heat-proof bowl.
Heat the oil to smoking hot and slowly pour it onto the chili powder,
stirring constantly. Let stand for 10 mintues to cool and them store in a
covered container

– – – – – – – – – – – – – – – – – –

Per serving: 930 Calories; 95g Fat (85% calories from fat); 7g Protein; 31g
Carbohydrate; 0mg Cholesterol; 706mg Sodium

Vicki’s Breakfast Casserole

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast Casseroles
Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 slices bread — cubed crust off
2/3 pound velveeta cheese — cubed
10 eggs
2 cups milk
1 teaspoon salt
1 teaspoon mustard
3/4 pound sausage — cooked drained
pepper — to taste

Put bread cubes in a 9 X 13 baking dish. Cover with cheese. Put the sausage
on next.

Beat together eggs, milk, salt, mustard and pepper. Pour eggs over bread,
cheese and meat. Cover and refrigerate overnight.

Preheat oven to 3250. Bake, uncovered, for 45-60 minutes. Check near the end
to make sure top is not getting too done.

– – – – – – – – – – – – – – – – – –

Title: THREE ONION PIE WITH FETA CHEESE
Categories: Vegetables 999
Servings: 1

2 T Safflower oil 1 ea Large yellow onion,
chopped
1 ea Large red onion, quartered 2 T Dry white wine
2 ea Large leeks, white, 2 ea Eggs beaten
3 T Chop fresh parsley, divided 1 T Chop fresh dill, or 1t dry
1 t Dried tarragon 4 oz Crumbled feta
1 ea Pepper 1 ea Plum tomato, thinly sliced
1 ea Dry bread crumbs

Heat oil in large skillet. Add the yellow and red onions and saute over
moderate heat 5 min. Stir in wine, add leeks. Saute another 15 min, stir
frequently, or until onions are golden and leeks are limp. Remove from
heat.
Preheat oven 350F. In mixing bowl, combine beaten eggs with two
tablespoons of the parsley, dill, tarragon, feta cheese, and pepper. Stir
in the onion mixture.
Oil a 10 in. tart pan and line bottom generously with bread crumbs. Pour
in onion mixture. Ring the outside edge with tomato slice, then sprinkle
the remaining parsley in the center. Sprinkle a light layer of bread
crumbs over the entire top. Bake for 40 to 45 min, or until the mixture is
set and top is golden. Let stand for 5 to 10 min, then cut into wedges.

—————————————————————————–

Title: Brussel Sprouts And Chestnuts
Categories: Vegetables, Holiday
Servings: 6

1 1/2 lb Brussel sprouts
1/2 lb Chestnuts
1/2 ts Rosemary
1/2 ts Tarragon
1/2 ts Cumin
1 c Chicken broth
1 T Cornstarch

Fat grams per serving: Approx. Cook Time: 40
Blanche brussel sprouts in boiling water 5 – 10 minutes. Run cold water
over them. Take chestnuts, with a sharp knife, make an “X” on the top of
each one. Brush each chestnut with oil. Bake for 20 minutes at 400F. Then
shell. Mix sprouts, chestnuts and seasoning. Season with salt and pepper.
Pour over broth. Bake at 350F for 20 minutes (can extend). Remove from
oven. Pour liquid into pan and mix with cornstarch and water. Cook over
medium heat till thickened. Pour over vegetables.

Source: Neil’s Mom (Toronto Sun orig)
posted by Anne MacLellan

—–

Title: MOCHA EGGNOG
Categories: Beverages, Diabetic
Yield: 6 servings

Stephen Ceideburg
1 ts Instant coffee granules
1/2 c Hot water
32 oz Refrigerated eggnog
1/4 c To 1/2 cup brandy
1/2 c Chocolate syrup
1/2 c Whipping cream, whipped
1 Grated semisweet chocolate,
-optional

Dissolve coffee granules in water; let cool.

Combine coffee, eggnog, brandy and chocolate syrup.
Cover and refrigerate. To serve, fold in whipped cream
and garnish with grated chocolate, if desired.

From “Christmas with Southern Living 1992”.

Per 1/2-cup serving: 175 calories (7 percent from
protein, 39 percent from carbohydrate, 47 percent from
fat, 6 percent from alcohol), 3 grams protein, 18
grams carbohydrate, 9 grams fat, 58 milligrams
cholesterol, 57 milligrams sodium.

Exchanges: 1 milk, 2 fat.

Posted by Stephen Ceideburg

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