Title: BLOND BROWNIES
Categories: Diabetic, Cakes, Desserts, Chocolate
Yield: 32 bars

8 oz (1)pkg white cake mix;
-NO-SUGAR
2 Eggs;
2 tb Granulated brown sugar;
-REPLACEMENT
2 tb Water
1/4 c Mints chocolate chips;
1/4 c Peanut butter chips;

Combine cake mix, eggs, brown sugar REPLACEMENT and water in mixing
bowl. Beat in medium speed until well blended and thickened. Fold in
chips. Pour batter into two, greased and papered 8-in pans. Bake at
375 degrees for 12 to 15 minutes or unitl brownies test done. Cut
into 2-in squares. Food Exchange per serving: 1 BREAD EXCHANGE + 1/2
FAT EXCHANGE PER SQUARES. CAL: 1 SQUARE: 56;

Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand
Brought to you and yours via Nancy O’Brion and her Meal Master.

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Our special challah

Recipe By : Annice
Serving Size : 24 Preparation Time :0:00
Categories : Yeast Breads Jewish
****

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 packages yeast — (or 1 Israeli)
4 cups white bread flour — approximately
4 cups whole-wheat flour
1 1/3 tablespoons salt
1/2 cup sugar
1 stick margarine — melted and cooled
5 large eggs
1 1/2 cups warm water
1 egg — beaten
sesame seeds

Dissolve yeast in warm water. Have remaining ingredients at room temperature.
To yeast mixture, add salt, sugar, margarine and 5 eg gs. Mix well.
Gradually add whole wheat flour, then enough bread flour so that the dough can
be kneaded. Knead well, adding bread flour as needed. Place in oiled bowl,
turning dough to oil the top. Cover with a damp towel, and let rise in a warm
place till doub led. Punch down, and let rise again. Form into braided or
spiral loaves (2 gigantic or 4 medium or 8 small or a combination of these ).
Place on baking sheets, which have been sprayed with vegetable oil cooking
spray. Let rise till almost doubled. Brush with beat en egg, and sprinkle
with sesame seeds. Bake in a preheated 350 oven for about 30 minutes. or
until loaves test done.

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NOTES : Two impressive shapes:

1) Divide the dough two-thirds/one-third. Divide the larger section into
three. Roll each of these smaller sections into ropes, and braid together.
Repeat the dividing and braiding with the smaller section of dough. Brush the
larger braid with egg, and center th e smaller braid on it, securing with
toothpicks. Remove the toothpicks after the rising period.

2) Divide the dough into thirds. Roll each piece into a very long, thin rope.
Braid these together. Form a spiral with the braid, starting at the center
and tucking the end under when done.

ALMOND COOLER

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c -Boiling water
3 Almond herbal tea bags
1 pt Lemon sherbet — or orange
-sherbet

Pour the boiling water over tea bags. Let stand for 5
minutes. Remove tea bags; discard. Chill tea for at
least 2 hours. At serving time, spoon sherbet into 4
chilled glasses, pour in chilled tea.

MAKES: 4 – 8 oz servings Per serving: 129 cal., 1 g.
protein, 30 g. carbo., 1 g. fat, 10 mg. sodium

SOURCE: 1986 Best-Recipes Yearbook, Better Homes and
Gardens

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CROWN ROAST SAUSAGE-CORN STUFFING

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Fresh pork sausage
1/4 c Chopped green onions
1/4 c Sausage drippings
1 (6 0z) pkg stuffing mix for
-pork
-yep– saucepan style!
1 3/4 c Water
1 (7oz) can whole-kernel corn,
-drain
1/4 c Chopped pimento
2 qt Saucepan
-Medium high for 15 min
-This makes about 2 1/2
-cups
4 oz Sausage
2 tb Chopped green onions
2 tb Sausage drippings
-Go with 1 1/4 cups of the
-crumbs and
2 tb Seasonings
3/4 c Water
1/3 c The corn, drained
2 tb Chopped pimento
1 qt Saucepan
-Medium high for 10 min.

Medium low for 6 min and Stand for 5 min on both
sizes. Directions: Combine the sausage and green
onion. Cook at Medium High as noted (brown sausage),
stir often. Drain but reserve drippings for use in
amount noted above. Not enough drippings?–> Add
melted butter or margarine!

Now, add the vegtable-seasong mix, the correct amount
of reserved drippings, and water. High heat to boil.
Reduce heat to Medium low and simmer for 6 min. as
noted. Add the crumbs from the mix in amount noted
above. Stir to moisten. Stir in corn and pimento.
Cover and let stand for 5 min as noted and fluff it
with a fork. Now– stuff that Crown Rib Roast and
remember to cover this mix with foil after 30 min
cooking time in oven!

Oops– got leftover stuffing? Well, pop it in a
casserole with that roast and bake for 30- 45 min of
your roasting time. Always nice to have some extra
stuffing!!

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Flaky pie crust
1 large sweet potato
3 eggs
6 T butter
3/4c sugar
1/2 c. milk
1/2 tsp cinnamon
1 tsp vanilla

Boil sweet potato for 1/2 hr
cool potato, peel and mash with butter
add everything else and mix well
pour/scrape into unbaked pie shell
bake 15 min 400 oven, 30 mins 325 oven

LATE-SUMMER SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
1 lg Onion — chopped
3 c Water
2 Summer squashes — 12 oz
-chopped
2 lg Tomatoes — coarsely chopped
1 Red pepper — chopped
1 Yellow pepper — shoped
1 Zucchini — chopped
3 lg Cloves garlic — minced
1 1/2 ts Salt
1/2 ts Fennel seeds
1/4 ts Freshly ground pepper

– – – – – – – – – – – – – – – – – –

Title: CLAM CHOWDER FOR 60
Categories: Soups
Yield: 60 servings

30 cn Minced clams (6-1/2 oz each)
8 c Diced onions
1 1/2 lb Butter or margarine
2 c All-purpose flour
3 qt Milk
3 bn Celery, sliced
3 c Minced fresh parsley
12 lb Potatoes, peeled and cubed
3 lb Sharp cheddar cheese,
-shredded
Salt pepper to taste

Drain and rinse clams, reserving juice; set aside. In a large kettle,
saute onions in butter until tender. Add flour; stir to form a smooth
paste. Gradually add the milk, stirring constantly until slightly
thickened (do not boil). Add celery, parsley and potatoes and cook until
tender, about 45 minutes. Add the clams and cheese; cook until cheese is
melted and soup is heated through. Add reserved clam juice and salt and
pepper.

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Title: STRAWBERRY TART
Categories: Diabetic, Fruits, Desserts
Yield: 8 sweet ones

1 Graham Cracker pie shell;
2 c Low-fat milk;(2%)
1 1/8 oz (1 pkg) sugar-free vanilla
-instant pudding mix;
1 ts Orange rind; grated freshly
2 c Strawberries; cleaned
Hauled ( other berries maybe
-substituted

Use an 8- or 9-inch tart pan with removeable bottom.
Firmly pat gramham cracker pie shell into tart pan.
Set aside. Blend milk with instant pudding mix in
deep bowl using a whisk or an electric mixer. Continue
mixing at low speed for 1 minute or until pudding is
dissolved. Add grated orange rind. Let stand for 5
minutes and pour into pie shell. Let stand for 15
minutes or until set. Arrange strawberries or other
berries decoratively over pudding shortly before
serving. Ford Exchanges per serving: 1 STARCH
EXCHANGE + 1 FAT EXCHANGE; CAL: 134; CHO: 18g; PRO:
3g; FAT: 5g; SOD: 320mg; CHO: 1mg; LOW-SODIUM DIET;
This recipe is suitable for occasional use. Use
unsalted margarine in pie shell.

Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O’brion and her

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CURRIED SPINACH CHICK PEA SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Appetizers
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Vegetable oil
2 ea Garlic cloves, minced
1 md Carrot, grated
1/4 c Raw barley
1 ea Bay leaf
2 1/2 c Stock
4 c Cooked chick peas
3/4 lb Spinach, steamed chopped
1 sm Zucchini, diced
1 1/2 ts Favourite curry powder
1/4 ts Thyme
1/4 ts Cumin
Salt pepper
2 c Stock
2 tb Lemon juice

Heat oil saute garlic for 1 minute. Add carrot, barley, bay leaf
2 1/2 c stock. Bring to a boil, cover simmer for 15 minutes.
Puree half the chick peas add to the pot with the spinach, zucchini
seasonings. Simmer covered for another 10 minutes. Add the rest of
the chick peas, the remaining stock lemon juice. Simmer gently for
another 15 minutes until the barley is tender.

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Title: CITRUS VINAIGRETTE WITH HAZLENUT OIL
Categories: Salads, Sauces
Yield: 6 servings

1 Orange, grated peel only
4 tb Fresh orange juice
4 ts Lemon juice
1 ts Balsamic vinegar
1/2 ts Salt
3 Scallions, white parts only
— minced
1/4 ts Fennel seeds, crushed
5 tb Olive oil
1 tb Hazelnut oil
1 tb Chives
— sliced into narrow rounds
1 tb Chervil or fennel leaves
— chopped
1 tb Parsley, finely chopped

Put the orange peel, orange juice, lemon juice and vinegar in a bowl
with the salt, scallions and crushed fennel seeds. Whisk in the oils,
then the herbs. Taste, and adjust any of the ingredients if
necessary. The dressing should be fresh and sparkly.

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