Marmalade Cake (Scottish)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz SR flour
2 Eggs, beaten
3 oz Caster sugar
4 oz Margarine
1 dr Vanilla essence
2 tb Orange marmalade
1 t Finely grated rind a Orange
2 tb Milk
pn Salt

Set oven to 350F or Mark 4. Grease a 6 inch round cake
tin. Sift the flour and salt into a bowl. Rub in the
margarine until the mixture resembles fine
breadcrumbs. Stir in the sugar and half the orange
rind and then add the eggs, marmalade, milk and
vanilla essence. Mix well together to the consistency
of a thick batter. Transfer to the tin and bake in the
centre of the oven for approximately 1 hour 20 minutes
until golden in colour or until a skewer inserted into
the cake comes out clean.Sprinkle the remaining orange
rind over the top. Leave in the tin for a few minutes
before turning out on to a wire rack to cool.

From the booklet Scottish Teatime Recipes

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Texas/two Fingers Chili

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Oil — vegetable
3 pounds Beef — coarse grind
2 Garlic cloves
5 tablespoons Red chile,mild — ground
1 tablespoon Cumin
1 1/2 teaspoons Cayenne pepper
1 tablespoon Oregano,dried — pref. Mexican
1 tablespoon Salt
2 cups Tequila
6 cups Water
1/2 cup Corn flour (masa harina)
2 tablespoons Chile caribe
1 teaspoon Hot pepper sauce — liquid

1. Heat the oil in a large heavy pot over medium-high heat. Add the meat to the
pot. Break up any lumps with a fork and cook, stirring occasionally, until the
meat is evenly browned.~ 2. Stir in the garlic, ground chile, cumin, cayenne
pepper, oregano, salt, tequila, water, and corn flour (masa harina). Bring to a
boil, then lower the heat and simmer, uncovered, for about 1 1/2 hours.~ 3.
Taste and adjust seasonings. If desired, add the crushed chile pepper and the
optional hot pepper sauce and simmer, uncovered, for 1/2 hour longer.~

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Title: POWTER APPLE BLUEBERRY CRISP
Categories: Breakfast
Yield: 9 Servings

1 ts Canola oil

————————–FILLING————————–
4 md Granny smith apples; peeled
-cored, and sliced
1 tb Lemon juice
1 ts Cinnamon
1/4 c Sugar
1 c Frozen blueberries

————————–TOPPING————————–
1 c Rolled oats
1/3 c Unbleached flour
1/4 c Brown sugar
4 ts Canola oil
1/2 ts Cinnamon
1 ts Orange juice

Preheat oven 375. Lightly wipe a 9 1/2 x 11 inch
baking dish with 1t oil.

Mix sliced apples with lemon juice, cinnamon, sugar.
Pres into the baking dish and sprinkle frozen berries
on top.

Mix topping ingredients and sprinkle over blueberry
mixture.

Bake for 30 mins, until crumbs look lightly browned.
Test apples with a fork for tenderness.

Enjoy warm or at room temp. 20% calories from fat From
Food by Susan Powter Typed by Lisa Greenwood

—–

EGGS PORTUGAL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb PRK SAUSAGE (bulk)
8 Slices bread/cubed
3/4 lb Cheddar cheese/shredded
4 Eggs — beaten
2 1/2 c Milk
3/4 ts Mustard
1 cn Mushroom soup
1/4 c Vermouth

In a 9×13 greased caserole dish, place bread cubes.
Brown sausage into very fine pieces, drain. Top bread
with cheese. Place sausage on top of cheese and bread
Mix eggs and milk together and pour on top of the
sausage, bread and cheese. Cover and refrigerate
overnight. Next morn.: Mix vermouth and soup (no extra
water) together and spread over the top of the
casserole. Bake 300 1 hour.

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Title: Crescent’s Eggs In Hell
Categories: Eggs
Servings: 4

4 ts Oil; olive
1 Onion; chopped
1 Green pepper; diced
2 Garlic cloves; pressed
1 c Tomatoes; 20 oz with juice
4 tb Tomato paste
1 ts Basil
1/2 ts Oregano
1 ts Rosemary
1 Bay leaf
1 ts Honey
4 lg Eggs

In oil saute onion, green pepper and garlic. While they soften, stir in
tomatoes and their juice (break the tomatoes up a bit), tomato paste,
basil, oregano, rosemary, bay leaf and honey. Simmer sauce for about 10
minutes, then make indentations in it with a spoon and break into it 4-6
eggs. Spoon sauce around and cover them, pop on a cover, and let the whole
thing simmer gently until the eggs are poached; the whites should be medium
firm, the yolks still runny. Lift each egg out with a spatula onto a
serving plate in which you’ve placed a bed of cooked spaghetti or a thick
slice of toasted french bread or a bed of hot, steaming rice, or a tortilla
if you want it Mexican-style. Spoon extra sauce around each egg and
sprinkle with grated parmesan cheese.
From: Dairy Hollow House Cookbook from R-Cuisine conference

—–

Title: Swedish Meatballs
Categories: Main dish Meats Christmas
Servings: 4

2 c Soft bread crumbs 2/3 c Milk
1/2 c Minced onion 4 T Butter
1 1/2 lb Ground beef or veal 3 ea Eggs, slightly beaten
2 t Salt 1/2 t Pepper
1 t Nutmeg 1 t Paprika
1 T Concentrated meat extract 3 T Flour
1 c Water 1 c Sour cream
2 T Minced parsley

Soak bread crumbs in milk until softened. Add onion to 1 Tbsp butter in
small saucepan and cook slowly 3 minutes. Mix softened bread, cooked onion
and meat. Add eggs, salt, pepper, nutmeg and paprika. Mix thoroughly until
very smooth and light. Shape meat into small balls, dusting the hands with
flour while shaping the balls. Melt remaining 3 Tbsp butter in large
frying pan. Add meat balls and fry until golden brown all over. Remove
from pan and add meat wxtract and 3 Tbsp flour. Stir untl well blended.
Add water, and a few grains of pepper. Cook, stirring constantly until
thickened. Reduce heat very low and cook 5 minutes. Stir in sour cream, a
rounded tablespoon at a time, stirring until thoroughly blended after each
addition of sour cream. Return meat balls to gravy, cover pan and simer
very gently 10 minutes. Serve in deep casserole. Sprinkle with minced
parsley. Yield: 70 to 80 meat balls.

—————————————————————————–

NAVY BEAN SOUP

Recipe By :
Serving Size : 11 Preparation Time :0:00
Categories : Soups Low-fat
Diabetic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
16 oz Package dried navy beans
2 qt Water
1 1/2 c Diced onion
1/4 c Diced celery
1 tb Reduced-calorie margarine
-melted
2 c Canned stewed tomatoes,
-drained
1 t Salt

Sort and wash beans; place in a large Dutch oven.
Cover with water 2 inches above beans; soak overnight.
Drain beans.
Combine beans and 2 quarts water; bring to a boil.
Cover, reduce heat and simmer 2 hours.
Saute’ onion and celery in margarine until tender;
add onion mixture, tomatoes, and salt to bean mixture,
stirring well.
Simmer, uncovered, 1 hour or until beans are
tender. Yield: 11 servings.

Nutritional information per 1 cup serving: calories
~ 160, protein – 9 gm., fat – 1 gm., carbohydrates –
30 gm., cholesterol – 0 mg., sodium – 283 mg., fiber –
8 gm. Diabetic Food Exchanges: Starch – 2.

FROM: The Complete Step-by-Step Diabetic Cookbook,
from Oxmoor House, copyright 1995. ISBN:
0-8487-1431-8. Formatted to MM by Trish McKenna
11/19/95. Submitted By “LISA (POOH) CRAWFORD IN
PERRINE, FLORIDA” On SUN, 19
NOV 1995 234142 -0500 (EST)

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POTATO-HAM SCALLOP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Potatoes
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Cubed, fully cooked ham
8 md Potatoes, peeled thinly
-sliced (6-cups)
1/4 c Finely chopped onion
1/2 c All-purpose flour
2 c Milk
3 tb Fine dry bread crumbs
1 tb Butter or margarine, melted
2 tb Finely snipped parsley

Place half the ham in a 2-qt casserole. Cover with half the potatoes and
half the onion. Sift half the flour over; season with salt and pepper.
Repeat layering ham, potatoes and onion. Season with additional salt and
pepper. Sift remaining flour atop. Pour milk over all.
Bake covered at 350 till potatoes are nearly tender, 1 to 1 1/4 hours.
Uncover. Combine bread crumbs and melted butter; sprinkle atop casserole.
Top with parsley. Bake 15 minutes longer.

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FISH SOUP WITH FENNEL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Flounder
Bones from fish
1 Bay leaf
4 Parsley stalks
2 Lovage stalks
6 1/4 c Cold water
Sea salt
6 Black peppercorns
1 Small onion
1 Carrot
1 Leek
1/2 lb Hake
2 tb Butter
1 tb Flour
2 tb Sour cream
2 tb Chopped fennel leaves

Put the fish bones in a pan with the bay leaf,
parsley, and lovage. Cover with cold water, add salt
and peppercorns, and bring to boil. Simmer for 30
minutes. Peel and chop the onion and carrot. Trim
and chop the leek. Put them in a saucepan. Pour the
fish stock over the vegetables through a seive
(strainer). Bring to a boil, then let simmer for
another 30 minutes, then put in the hake. Simmer for
15 minutes, or until the hake is cooked. Remove the
hake and put the plaice (flounder) filets into the
pan. Simmer for 5 minutes, then remove them. Cool the
soup slightly, then puree it in a blender. Melt the
butter in a clean pan, stir in the flour and cook for
one minute. Stir in the blended soup and simmer for 3
minutes, stirring. Add salt and pepper to taste. Take
the hake off the bone and chop it; skin the plaice
(flounder) filets and chop them. Put both sorts of
fish into the soup and stir in the sour cream. When
all is hot, add the chopped fennel and stand, covered,
for 3 to 4 minutes before serving. Serve as is, or
with fennel dumplings.

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Minestrone Soup #2 (Diabetic)

Recipe By : Helen Deacey
Serving Size : 7 Preparation Time :0:00
Categories : Beans Beef
Diabetic Italian
Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients
1 teaspoon olive oil
1 pound extra lean ground beef
1 cup onions — chopped
1 cup celery — chopped
1 cup green pepper — chopped
1 cup zucchini — sliced
1 cup cabbage — shredded
1 cup potato — diced
4 cups tomatoes, canned
6 cups water
1 can beef broth — condensed
salt — to taste, optional
1 teaspoon Worcestershire sauce
1/4 teaspoon fresh ground pepper
1/2 teaspoon basil — or to taste
2 each bay leaf
2 cups red kidney beans — well drained
1/2 cup elbow macaroni
1/3 cup Parmesan cheese — grated, optional

Directions:

Brush a 5-quart heavy Dutch oven with olive oil. Add meat, stir to
break
apart and cook until browned, drain off fat, and rinsed under hot water,
return to Dutch oven. Add onion, celery, green pepper zucchini,
cabbage,
potatoes, carrots, tomatoes, water, beef broth, salt, Worchester sauce,
pepper, basil, and bay leaves. Stir well. Bring to boil, lower the
heat
and simmer covered for 1-1-1/4 hours, stir once in a while. Add kidney
beans and macaroni and cook another 30 minutes then ladle into warmed
soup
bowls and sprinkle each bowl with 1 teaspoon grated Parmesan cheese.

This is a Tried and True recipes, you may also change the vegetables, we
sometimes add green beans in place of zucchini.

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NOTES : This is a combination of several recipes out of Diabetic
Cookbooks
the Diabetic Choices are a guess that I believe are fairly close.

1 cup of soup can be the start of a meal, but as I serve 2 cups
and count as a Main Meal Soup

Each Serving (2 cups) Diabetic Choices are 2 Protein 1 Starch 1
Fruits/Vegetable