Title: APPLE SWEET POTATOES
Categories: Diabetic, Side dish, Fruits, Vegetables
Yield: 4 sweet ones

4 md Size sweet potatoes;
1 tb Whipped butter;(not me!!!)
2 tb Frozen apple juice;
-concentrate
Salt to taste;
Pepper to taste;
1 md -size apple; peeled diced
6 Whole cloves;
Ground nutmeg;

Place sweet potatoes in a saucepan and cover with
water. Bring to a boil and cook 30 to 40 minutes or
until tender. Remove from water, peel and mash. Add
butter, apple juice, salt and pepper. Stir in apple,
cloves and dash of nutmeg. Place in an ovenproof
serving dish and warm in 350 degrees oven to minutes
before serving. Food Exchanges per serving: 1
STARCH/BREAD EXCHANGE + 1/2 FRUIT EXCHANGE CAL: 116,
CHO: 6mg; CAR: 24g; PRO: 1g; SOD: 80mg; FAT: 2g;

Source: Light Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O’Brion and her

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Bread Machine Cheese Bagels

Recipe By : More Electric Bread
Serving Size : 8 Preparation Time :0:00
Categories : Abm Breakfast
Electric Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup grated cheese *** — cheddar,jack,or ???
1 1/8 cups water — lukewarm
3 cups white bread flour
3 1/3 tablespoons brown sugar
1 teaspoon salt
3 1/4 teaspoons active dry yeast

*** Reserve half of the cheese to sprinkle on top of bagels before baking.

1. Insert ingredients in bread machine according to manufacturer’s instruction
s. Remove the dough from the machine after the first knead – approximately 20
to 30 minutes.

2. Place dough on a floured surface. Divide into 8 parts. Form balls, gently
press thumb through center of ball and slowly stretch into bagel shape.

3. While bagels rise, bring three quarts of water and one tablespoon of sugar
to a rapid boil in a large saucepan. Drop test dough (see hints below).

4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on
each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg
and sprinkle with sesame or poppy seeds, if desired.

5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden – appro
ximately 15 minutes.

** Bagel Success Hints

** When forming the bagels, set aside two 1/4″ balls of dough. When the bagels
have doubled in size, drop the test dough into boiling water. The dough shoul
d pop to the top right away. When this happens, it is time to boil the bagels.

** A quick spray of non-stick vegetable coating on the top of the bagel may be
substituted for the egg wash.

** To make bagel sticks, cut bagel before rising and lay out in a straight line
. Roll sticks in a combination of sesame and poppy seeds with a pinch of garl
ic powder. Let sticks rise, boil, and bake as described in the above direction
s.

** To make bagel chips, slice leftover bagels horizontally into thin slices. B
ruish with butter or margarine on one side. Lay (butter side up) on an ungreas
ed cookie sheet and bake at 325 for 12-15 minutes until golden brown and crisp.

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BUTTERMILK CHIVE BISCUITS

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All-purpose flour
2 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1/2 c Chilled butter — (1 stick)
Cut into
sm Pieces
3/4 c Buttermilk
2 tb Chopped chives

Preheat the oven to 425 degrees. Combine the flour,
baking powder, baking soda and salt in a mixing bowl.
Stir with a fork to blend and mix well. Add the butter
and, using you fingers as a pastry blender, work the
butter and flour together until the mixture looks like
irregular crumbs. Add the buttermilk and the chives.
Mix only until the dry ingredients are moistened.
Gather the dough into a ball, pressing it to hold
together and turn it onto a lightly floured surface.
Knead lightly about 12 times. Pat the dough into a
circle, keeping it about 1/2 to 3/4-inch thick. Use a
2-inch cookie cutter to cut rounds and place on a
baking sheet. Bake about 10 minutes, or until the tops
are lightly browned. Serve warm. Yield: 15 biscuits

Recipe By : BAKERS’ DOZEN (MARION CUNNINGHAM) SHOW
#BD1A04

Date: Tue, 15
Oct 1996 20:20:24 -0500

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Bread Soup

Recipe By : Too Hot Tamales/tpogue@idsonline.com
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup olive oil
1 onion — diced
2 1/2 teaspoons salt
2 ripe plaintains or bananas peeled — 1/4″ slices
5 cloves garlic — minced
1 bunch oregano or 1/2 Tablespoon dried
1/2 bunch thyme, or 1/2 Tablespoon dried
sprig rosemary or 1/4 teaspoon dried
1 1/2 cups canned tomatoes — diced with juice
1/3 loaf baguette cut into 1/2"cubes
2 limes, cut into quarters, for garnish

Heat the olive oil or butter in a large saucepan over medium-low heat. Cook
the onions with the salt until they start to caramelize,
10 to 15 minutes. Add the plantains or bananas and cook 10 minutes longer.
Stir in the garlic, oregano, thyme, and rosemary and
cook just until aromatic, about 3 minutes longer.

Add the tomatoes, bread chunks and chicken or vegetable stock. Bring to a
boil, reduce to a simmer and cook, stirring frequently,
until the bread has softened and the flavors are well blended, about 45
minutes. Ladle the soup into bowls, then squeeze a wedge
of lime into each and toss in the wedge. Serve hot.

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Per serving: 75 Calories; 7g Fat (80% calories from fat); 1g Protein; 3g
Carbohydrate; 0mg Cholesterol; 808mg Sodium

Title: STIR-FRIED CHICKEN WITH CHILIES AND PEANUTS
Categories: Chinese, Chicken
Yield: 3 servings

2 ts Soy sauce
1 1/2 ts Corn starch
1 Clove garlic, minced
1 Piece fresh ginger, minced
-(1/2-inch long)
2 Whole chicken breasts,
-boned, skinned,
Halved, and diced
1/4 c Peanut oil
1 c Skinless raw peanuts
4 Dried red chilies
8 Dried Japanese mushrooms
1 bn Green onions, sliced
1 ts Rice wine vinegar
1/2 ts Sugar
1 ts Oriental sesame oil
Freshly steamed rice

Combine soy sauce, corn starch, garlic, and ginger in
a medium bowl; mix well. Add diced chicken, tossing
to coat evenly. Let stand at room temperature for 15
minutes. Soak dried mushrooms in hot water for 15
minutes; drain well and thinly slice. Heat oil in wok
over high heat. Add peanuts; stir-fry until golden
brown. Remove peanuts with slotted spoon and set
aside. Add chilies and stir-fry until browned; remove
with slotted spoon and set aside. Add chicken, with
marinade, and stir-fry for 2 minutes. Blend in
mushrooms, onion, vinegar, and sugar; stir-fry for 1
minute. Return peanuts and chilies to wok, blending
well. Add sesame oil and continue cooking for 1
minute. Serve immediately over freshly steamed rice.

Bon Appetit LIGHT AND EASY SPECIAL

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SOPA AZTECA (TORTILLA SOUP)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb BUTTER
1 ONION
28 oz CANNED TOMATOES
1 t GARLIC
32 oz CHICKEN BROTH
2 ts CILANTRO
12 FRIED TORTILLA CHIPS
4 CHILI PEPPERS (OPTIONAL)
4 tb SOUR CREAM
1/2 c SHREDDED MONTEREY JACK
1 c AVOCADO

HEAT BUTTER IN 3-QUART SAUCEPAN. SAUTE ONION,
TOMATOES, ONION AND GARLIC. ADD CHICKEN BROTH AND
CILANTRO, SIMMER FOR 15 MINUTES. DIVIDE CHILI PEPPERS,
TORTILLAS AND AVOCADO BETWEEN BOWLS. FILL WITH SOUP
LET STAND FOR A MINUTE, TOP WITH SOUR CREAM AND SERVE.

– – – – – – – – – – – – – – – – – –

Title: Mini Morsel Shortbread Squares
Categories: Cookies
Yield: 3 servings

-Jo Ferry cmsj69b
1 c Butter; softened
3/4 c Sugar
1 Egg
1 ts Vanilla
2 1/4 c Flour
2 c Mini chocolate chips

Preheat oven to 350. In large mixer bowl, beat butter and sugar
until creamy. Beat in egg and vanilla. Gradually beat in flour. Stir
in 1 cup mini chocolate chips. Spread batter into ungreased 13×9″ pan.
Bake 30 to 33 minutes just until top begins to brown. Immediately
sprinkle remaining 1 cup mini chocolate chips over top.
Let stand 5 minutes or until chips become shiny and soft; spread
chocolate over top. Cool 10 minutes. While still warm cut into 1 1/4
inch squares. Cool completely. Makes about 3 dozen.

MMMMM

Title: Pretty Party Mousse
Categories: Desserts
Yield: 10 servings

18 Vanilla wafers
20 California dried figs
— stewed and cut up
1 c Evaporated milk
-OR- light cream
1 c Water
1/2 c Sugar
1/2 ts Instant coffee
1 ts Cinnamon
1 ts Vanilla
1 c Minced toasted walnut meats
2 c Heavy cream; whipped
1 qt Chocolate ice cream
Whole figs for garnishing

Crumble vanilla wafers and cut the figs into saucepan. Add evaporated
milk or cream, sugar, and instant coffee. Place over medium heat and stir
constantly until cookies and figs are blended with the liquid. Chill
until cold. Add cinnamon and vanilla. Meanwhile, mince walnut meats and
place in moderate oven (350 F.) for about 10 minutes or until crisp. Whip
cream, reserving one-fourth for garnishing. Place ice cream in mixing
bowl, stir until somewhat softened. Quickly add fig cookie mixture, nuts
and whipped cream. Combine thoroughly, working fast. Before ice cream
melts turn it into a mold and place in freezing compartment of
refrigerator. Freeze fast until firm. To serve, dip quickly into
just-warm water, turn out on chilled serving plate, garnish with whipped
cream that has been sweetened and flavored with vanilla. Surround with
whole figs. Serves 10 to 12.

Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Black Chocolate Cake Frosting

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Quick And Easy

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Egg white
1 cup Sugar
1/4 cup Brown sugar
1/4 teaspoon Cream of tartar
1/3 cup Water
Salt — pinch
1 teaspoon Vanilla

Combine ingredients in double boiler on low heat. Beat with electric mixer
4 minutes. Spread on cool cake.

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HOREHOUND CANDY – FOR COLDS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Best new orleans sugar
1/2 c Horehound tea — strong
1/2 ts Cream of tartar

Boil until crisp in cold water. Pour into buttered
plates and when almost cold cut in squares. If white
or light brown sugar is used, recipe makes a very good
candy and not so strong.

Source: Unknown

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