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Recipes, Recipes, Recipes
25 Sep // php the_time('Y') ?>
Title: PICKLED SPINACH
Categories: Diabetic, Vegetables, Side dish
Yield: 4 servings
2 c Spinach; torn
1 c Tomato; chopped
1/4 c Green pepper; chopped
1/4 c Vinegar
1/3 c Oil, vegetable; to 1/2 cup
2 sl Bacon; cooked and crumbled
Lettuce leaves; opt.
Combine first 5 ingredients, tossing gently. Chill at
least 15 minutes. Sprinkle bacon over top; serve on
lettuce leaves, if desired.
SOURCE: Southern Living Magazine, sometime in 1981.
Typed for you by Nancy Coleman.
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25 Sep // php the_time('Y') ?>
Title: Easy Lo Cal Fruit Ices
Categories: Diabetic, Desserts, Snacks, Kids
Yield: 8 servings
1/4 c Granulated sugar replacement Mix (your choice)
1 Env unsweetened fruit drink 3 c Crushed ice
Combine all ingredients in a blender or processor and beat until just
blended. Scoop into cups and eat immediate or freeze.
Recipe makes 2 c and is considered a free item
source diabetic dessert cookbook
MMMMM
25 Sep // php the_time('Y') ?>
Triple Pear Puree
Recipe By : Terry Pogue tpogue@idsonline.com
Serving Size : 14 Preparation Time :0:00
Categories : Ham
Amount Measure Ingredient — Preparation Method
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6 pounds Anjou pears (each cut in 1/8ths) — peeled, cored
1/2 cup water
2/3 cup pear vinegar
2/3 cup sugar
2/3 cup poire William or pear brandy
Simmer pears and water in heavy large saucepan until pears are very
soft, stirring occasionally, about 40 minutes. Puree mixture in
blender in batches until smooth. Return to saucepan. Mix in vinegar
and sugar. Simmer until reduced by 1/3 and thickened to consistency of
applesauce, stirring frequently, about 40 minutes. Mix in poire
William. (Can be prepared 2 days ahead and refrigerated.) Serve Triple
Pear Puree at room temperature.
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Per serving: 37 Calories; 0g Fat (0% calories from fat); 0g Protein;
10g Carbohydrate; 0mg Cholesterol; 0mg Sodium