Rice Pudding W/raisins

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Desserts Low Cal
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 quart 1% low-fat milk
1/2 cup Uncooked long-grain rice
1/2 cup Raisins
1 large Egg
Whites from 2 large eggs
1/2 cup Granulated sugar
1 cup Evaporated skim milk
1 1/2 teaspoons Vanilla
Nutmeg

1. In large, heavy saucepan,combine milk, rice, and raisins; bring to a
boil over medium-
high heat. Reduce heat and boil gently, uncovered, 20 minutes, stirring
often, until rice is
almost tender. 2. Meanwhile, in medium bowl, whisk egg, egg whites, sugarand
evaporated milk until blended. 3. Gradually add rice mixture, stirring
constantly. Stir over
low heat about 3 minutes, or until mixture is slightly thickened.
Remove from heat and stir in vanilla. 4. Pour into a shallow 6-cup dish or
individual
dessert glasses.
Serve warm or cold, sprinkled with nutmeg.

Per 1/2 cup serving: 190 cal, 9g pro, 34g car, 2g fat, 9% cal from fat,
30mg chol, 122mg
sod.

Source: Woman’s Day Premier Series: Low-Fat Meals

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Title: Creole Meat Loaf
Categories: Diabetic, Meats, Main dish
Yield: 6 w sauce

Ingrdients 1/2 ts Dry mustard
1 lb Ground chuck 1/2 ts Salt;
1/2 c Onion; chopped Vegetable cooking spray
1/2 c Skim milk; Creole Sauce
1 Egg; beaten

Combine all ingredients, except cooking spray and Creole Sauce,
stirring unitl well combined. Shape into a loaf, and place in a 8
1/2 x 4 1/2 x 3 loafpan coated with cooking spray. Bake at 350
degrees for 1 hour. Cool in pan 10 minutes. Invert meat loat onto
serving plater, and pour Creole Sauce over top. Cut meat loaf into 6
slices to serve.

From: All New Cookbook For Diabetics And Their Families Yield
(Includes sauce): 6 servings Each serving amount: 1 slice meat loaf
with 1/3 cup sauce

Exchanges: 3 lean meat, 1 vegetable

Chol: 96 mg; Calories: 160 Carbo: 7 gm; Protein: 25 gm Fat: 7 gm;
Fiber: Tr.; Sodium: 400 mg

(From Jungle.Boy via GEnie).

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Title: Pork, Eggplant, and Tomato
Categories: Pork, Oriental, Meats, Wok
Yield: 5 servings

1 c Pork, shredded
1 md Onion, sliced
Salt
1 t Soya sauce
3 tb Oil
2 c Eggplant, sliced
-OR
1/2 lg Eggplant, sliced
2 c Canned tomatoes
1 t Sugar

1. Prepare ingredients. Marinate pork in salt and soya sauce for 5
minutes.

2. Heat oil up in wok to smoking point. Add pork and onions. Stir fry
pork until browned, about 5 minutes. Add eggplant, tomatoes, and
sugar. Cover wok. Cook ingredients for 15 minutes. Lift cover
occasionally to stir ingredients.

NOTE: This could be made into a purely vegetarian dish by omitting the
pork. Stir fry the eggplant and onions first, then add the tomatoes.

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Title: Lo Cal Lemon Sherbet
Categories: Diabetic, Desserts, Snacks, Kids
Yield: 16 1/2 c serv

6 oz Unsweetened lemonade con- 2 tb Lemon rind
Centrate 3 c Evaporated skim milk well
3 tb Granulated fructose Chilled
1/4 ts Salt

Combine all ingresients in a large bowl and beat well. Receipe can be
frozen in an ice cream maker or by dividing into 2 freezer trays and
freeze until mushy. Pour into a large bowl and beat well. Repack into
a container and freze until firm.
Calories per 1/2 c serving 51 exchange 1 fruit

source:diabetic desssert cookbook

Reformated by You and Yours via Nancy O’Brion and her Meal Master

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Title: Pea soup
Categories: Beans, Soups, Low-Fat, Mcdougall
Yield: 8 servings

1 c Split peas; green
1/4 c Barley
1/2 c Lima beans; dried
10 c Water
2 Onion; chopped
2 Bay leaves
1 ts Celery seed; optional
1 ts Basil
1 ts Thyme
2 Carrots
1 Potato; chopped
2 Celery; chopped
1/2 c Parsley sprigs; chopped

Recipe by: McDougall Plan Begin by placing peas, barley, and lima beans in
large soup pot with 8 cups of water, onion, bay leaves, and celery seed.
Cook over low heat, covered, about 1 1/2 hours. Then add the remaining
vegetables and seasonings and cook about 45 minutes longer. Add more water
if necessary.

HELPFUL HINTS: Also can be made without lima beans; in this case, increase
split peas to 2 cups. Freezes well. Makes a good sandwich spread; also good
on baked potatoes.

From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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Title: Medivnyk (Traditional Honey Bread)
Categories: Bread, Christmas, Russian
Servings: 10

8 lg Eggs; Separated, At Room
-Temperature
6 tb Butter
14 oz Honey; Clover Or Wild
2 c Sugar
6 c Unbleached All-Purpose Flour
2 ts Baking Powder
2 ts Baking Soda
2 ts Cinnamon
Zest And Juice Of 1 Orange
1 c Strong Coffee
1 c Sour Cream
1 c Filberts Or Walnuts; Chopped
-(Optional)

Heat the honey to boiling and allow to cool. Separate the eggs, reserving
the whites. Beat the room temperature yolks with the butter until fluffy.
Add the cooled honey and beat until well blended. Add the sugar and blend
well. Sift the flour, baking powder, baking soda and cinnamon together,
then sift again. add to the honey mixture. Add the orange zest, juice,
coffee and sour cream stirring until no dry flour shows. Whip the egg
whites until stiff, then fold in a little of the whites, mixing well, then
add the rest of the whites. Stir in the chopped nuts, if using them.
Pour into buttered and floured loaf pans, rapping them to even the batter.
Bake in a preheated 325 Degree F. oven for about an hour. DO NOT open the
oven door during the first 30 minutes of baking. When done, cool on wire
racks for 10 minutes and then turn out to finish cooling. Wrap well in
heavy duty aluminum foil and store in the refrigerator.

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Title: Papaya Seed Dressing ~
Categories: Salads
Yield: 3 cups

1 c White Wine Vinegar
1/2 c Sugar
1 ts Dry Mustard
1 ts Seasoned Salt
2 c Salad Oil
1 sm Onion, minced
2 tb Fresh Papaya Seeds

Place Vinegar, sugar, dry mustard seasoned salt in
blender. While blending, gradually add the salad oil
and onion. Finally, blend the papaya seeds only until
they are cut to size of coarsely ground pepper.

Use for fruit or green salads or as a meat marinade,
especially with spare ribs.

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RUGELACH

Recipe By :
Serving Size : 80 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 Ounce Cream cheese
4 1/2 Cup Flour
1 Pound Butter/margarine — softened
——RASPBERRY FILLING
2/3 Cup Raspberry preserves
2/3 Cup Almonds — chopped
——APRICOT/ALMOND FILLING
2/3 Cup Finely chopped almonds
2/3 Cup Apricot preserves
2 Cup Dried Apricots
——CHOCOLATE FILLING
1 Package German’s Sweet Chocolate
1 Cup Chopped pecans
——HONEY FILLING
1 Cup Pecans — chopped
1/2 Cup Honey
1 Teaspoon Cinnammon

Cream margarine with cream cheese in large bowl of electric mixer.
Gradually add flour. Blend well. Divide dough into four parts. Chill dough
wrapped in waxed paper for 3-4 hours. To shape: On floured surface, roll
out one portion and cut into circles w/ round cookie cutter. (You may need
to gently knead in a small amount of additional flour). Place 1/2 tsp. of
raspberry filling mixture in center of circle. Bring up two sides towards
center; or you may fold in half and form a crescent. Roll next portion of
dough into a rectangle. Spread chocolate filling mixture onto it. Roll 3rd
portion of dough into a matching rectangle and cover chocolate rectangle.
Cut into small squares. With last portion of dough, roll out and cut into
circles with cookie cutter. Place teaspoonful of apricot filling mixture in
center of circles. Top with 1/2 of a dried apricot Bring two sides of dough
towards center. If desired, with other half of dough, roll into a large
circle, then cut into triangles. Spread apricot, preserve and nut mixture
on triangles. Bake in 350 degree oven for 12-13 minutes. While hot, roll in
confectioner’s sugar. Cool and then put in airtight containers. Later,
before serving, roll in confectioner’s sugar again. Makes approx. 40
cookies. Keep in airtight containers in a cool place.

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Title: TEA-SMOKED GAME HEN
Categories: Chinese, Game hens, Poultry
Yield: 3 servings

1 1/2 lb Game hen
Salt; to taste
Freshly ground black –
Pepper; to taste
2 tb Chinese rice wine OR
Dry sherry
2 tb Sesame oil
3 tb Jasmine tea leaves
4 tb Alder or hickory sawdust
6 c Peanut oil; for deep-frying

Cut the bird in half, using poultry shears or a
Chinese cleaver.
Rub the halves with salt and pepper, wine and
sesame oil. Allow to marinate for 2 hours.
Dip the halves into boiling water for 1 minute.
Remove and place on a rack for drying.
Smoke the halves in a Cameron stove-top smoker for
15 minutes, using the tea leaves and the alder or
hickory sawdust.
Place the halves on a plate and steam in a bamboo
steamer for 20 minutes. Allow the pieces to cook,
then deep-fry in hot peanut oil at 375 degrees until
golden brown and crispy, about 4 to 5 minutes.
This recipe serves 3 to 4 as part of a Chinese meal.

Comments: The game hen is a relatively recent bird,
a development of modern agricultural science. However,
in old China similar birds were common and this method
of cooking remains a classic.

Recipe Source: THE FRUGAL GOURMET by Jeff Smith
From the 02-12-1992 issue – The Springfield Union-News

Formatted for MasterCook II by: Joe Comiskey
{*Prodigy Service ID # JPMD44A} on 07/12/1994

Re-format for Meal Master by: Nancy Filbert (*Prodigy
ID# LRCE87A)

—–

Spaghetti Sauce for Canning

Recipe By : Bill Hatcher
Serving Size : 25 Preparation Time :2:00
Categories : Canning Italian
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 qt plum or paste tomatoes, coarse dice — measure after
dice
4 tbsp oregano — dry
2 tbsp basil — dry
2 tbsp parsely — dry
1 tbsp paprika
1 tbsp sugar
1 head garlic, minced (about 3 to 4 tbsp) — NOT 1 clove
3 med onions — coarse chop
2 med bell pepper — coarse chop
2 tbsp oil — olive or other

Dip tomatoes a few at a time in boiling water for 30 seconds, then place in
cool water. The skins will slip right off.

Chop coarsely and put in enamelware or stainless pot big enough to hold the 8
quarts of tomatoes and other ingredients. Add spices and bring to a boil,
simmering about 10 minutes. Substitute fresh herbs/spices if you have them.
Adjust for personal taste.

Mince the garlic and coarsely chop the onion and bell pepper; sautee until
just soft in the oil.

Add to the tomato mixture and simmer another 10 minutes or so. Do not over
cook; remember, there will be further cooking during the canning proccess and
when reheating at final use.

Prepare canning jars per manufacturers instructions. It is now recommended
that when canning tomato products additional acid be added. My canner
instructions call for 2 tbsp of bottled (not fresh) lemon juice per quart of
product. Put this in jar before the sauce. I also add 1 tsp salt per quart.
Proccess in pressure canner as directed.

This recipe produces enough sauce for 7 quarts and enough left over for one
plate of pasta for the cook!

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