Title: Green Beans
Categories: Diabetic, Vegetables, Side dishes
Yield: 6 sweet ones

1 lb Green beans; 2 tb Margarine;
1/2 c Shallots; chopped 2 tb Olive oil;
1 c Tomato; diced Salt and freshly ground
4 oz (1 c) mushrooms; sliced -pepper

Remove ends from beans. Leave beans whole or cut crosswise into 1″
pieces. Place beans in 1″ salted water (1/2 ts salt to 1 c water).
Bring to a boil and cook uncovered for 5 minutes. Cover and cook
until tender, 5 to 10 minutes longer. Drain beans, turn into a warm
bowl, and set aside. Cook and stir shallots, tomato and mushrooms in
margarine and oil until mushroom are tender, about 4 minutes. Season
with salt and pepper to taste. Add vegetable mixture to beans and
toss. I would cut back on the fat in this recipe….
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE;
CAL: 63; CHO: 0mg; CAR: 6g; PRO: 2g; SOD: 245mg; FAT: 4g;

Souce: All-In-One Diabetic Cookbook

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RISOTTO PRIMAVERA

Recipe By : McCALL’S MAGAZINE — APRIL 1997
Serving Size : 8 Preparation Time :0:00
Categories : Main Dishes Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 cups to 6 cups chicken broth
3 tablespoons unsalted butter
1 tablespoon olive oil
1 cup finely chopped onion
3 cloves garlic, chopped
1 1/4 cups Arborio rice
1/2 cup dry white wine
1 1/2 teaspoons grated lemon zest
1 pound pencil-thin asparagus, trimmed, cut — diagonally
into
–1 1/2 inch lengths
1 1/2 cups diced red bell pepper
1 1/2 cups diced yellow summer squash
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped parsley
1/2 cup freshly grated Parmesan cheese

In medium saucepan, heat broth to a simmer; keep hot over very low heat.
In large heavy skillet, combine 2 tablespoons of the butter, the oil,
onion and garlic; cook over medium heat, stirring, 5 minutes or until
crisp-tender. Add rice; cook stirring, 3 minutes. Add wine and zest;
cook stirring, wine absorbed. Raise heat to medium-high. Stir in 1/2
cup hot broth; cook, stirring, until most of the liquid evaporates (spoon
leaves track on bottom of pan, yet liquid surronds each grain). Cook,
stirring, 10 minutes more, adding broth, 1/2 cup at a time, as liquid
evaporates. Stir in asparagus, bell pepper, squash and black pepper;
cook 12 to 15 minutes more; adding hot broth, 1/2 cup at a time, until
rice is firm yet tender, a creamy sauce forms and vegetables are tender.
Remove from heat; stir in remaining butter, the parsley and cheese.
Serve immediately. Makes 8 servings.

– – – – – – – – – – – – – – – – – –

Title: Gingered Shrimp Salad
Categories: Seafood, Salads
Yield: 1 servings

1 1/2 lb Shrimp, cooked
1/4 c Vinegar, white wine
1 tb Lemon juice
1 ts Sugar
2 c Celery
3/4 c Oil
2 tb Water
1 1/2 ts Ginger
1/2 ts Salt
2 c Carrot

Mix together all ingredients except shrimp and vegetables. Pour half
over shrimp and half over the vegetables. Marinate for an hour, drain
and serve over lettuce or sprouts.

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Title: GATEAUX JOS LOUIS (JOE LOUIS CAKES)
Categories: Cakes, Kids, French can, Armstrong
Yield: 1 servings

————————————CAKE————————————
1/2 c Butter
1/2 c Sugar, granulated
2 Eggs;beaten
1 c Milk
1 tb White vinegar
1 ts Baking soda
2 c Flour;all purpose
1 ts Baking powder
1/4 c Cocoa powder;unsweetened
1/2 ts -Salt
1 1/2 ts Vanilla

——————————VANILLA FILLING——————————
2 Egg whites
1/2 c Sugar, granulated
1 pn -Salt
2 tb -Water
1 ts Vanilla

——————————CHOCOLATE ICING——————————
2 tb Butter
2 tb Cocoa powder;unsweetened
2 tb Light cream; up to 3 T
1/2 ts Vanilla
1/2 c Icing (Confectioner’s) sugar
-approximate

Gateaux Jos. Louis

Home-made versions of this best selling commercial snacking cake turn
up in recipe collections throughout the Beauce. A product of the
giant Vachon bakery at St. Marie, it was launched by founder-bakers
Arcade and Rose-Anna Vachon who named it for their eldest two sons
Joseph and Louis and not, as some believe , after the heavyweight
boxing champion, Joe Louis. Home recipes use a drop-cookie method and
~sometimes- a marshmallow filling. The baking cake is made
automatically with a diameter of 3 1/2 inches (9 cm). To achieve a
symmetrical look and a light texture, I adapted a recipe belonging to
Mariette Scully Bourque of Notre Dame des Pins to the muffin tin.

CAKE: Grease 12 medium muffin tins or 24 small ones. In a large bowl,
cream butter and sugar together until fluffy. Measure milk into a 1
cup measure and stir in vinegar, then baking soda. In another bowl,
sift or mix together flour, baking powder, cocoa powder and salt.
Combine dry ingredients with butter mixture with milk; stir in
vanilla. Fill prepared muffin tins half full of batter. Bake in a
preheated 350F oven for about 10 minutes or until a tester inserted
in centre comes out clean. Cool for 10 minutes in pan. Turn out onto
rack and cool completely.

VANILLA FILLING: In top of a double boiler, set over boiling water,
combine egg whites, granulated sugar, salt and water. With an
electric mixer, beat until stiff and fluffy, about 3 to 4 minutes.
Remove from heat and beat in vanilla.

CHOCOLATE ICING: Cream soft butter with cocoa powder. Blend in cream
and vanilla. Stir in sifted icing (confectioner’s) sugar until icing
is of spreading consistency.

Slice cakes in half horizontally. Fill with Vanilla Filling and
spread tops and sides with Chocolate Icing.

MAKES:about 12 MEDIUM or 24 SMALL MUFFIN SIZED CAKES SOURCE: _A Taste
of Quebec_ by Julian Armstrong

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Title: Mushroom Ketchup
Categories: Condiments, Sauces, Vegetables, Dips, Vegan
Yield: 4 cups

1 1/2 lb Mushrooms, firm fresh
1 1/2 tb Pickling salt
1 oz Dried boletus mushrooms
3 c Hot tap water
2 c White wine vinegar
3 lg Shallots, peeled -=OR=-
1 sm Onion, peeled
1 ea Garlic clove, peeled
10 ea Whole allspice -=OR=-
1/4 ts Ground allspice
4 ea Whole cloves
3 lg Mace blades
2 ea Bay leaves
1/2 ts Ground ginger
1/2 ts Freshly ground pepper
1/4 c Medium or dry sherry

Wipe mushrooms clean with a damp cloth, or brush them clean. Avoid
washing them if possible; if it is necessary, swish them rapidly
through a bowl of water and lift and drain them promptly. Trim off
any discolored stem ends or damaged portions. Slice the mushrooms
thin (a food processor fitted with the thin-slicing disc makes short
work of this task) and mix them thoroughly with the salt in a ceramic
bowl. Cover mushrooms with a cloth and let them stand 24 hours,
stirring occasionally. They will become very dark (the finished
ketchup will be approximately the color of black bean soup).

At least an hour before the end of the salting period, combine the
dried boletus mushrooms with the hot tap water; let them stand,
covered, until completely soft.

Lift the soaked mushrooms from their liquid with a slotted spoon
(this is to eliminate any grit that may be in the liquid) and place
them in the container of a blender or food processor. Let soaking
liquid settle for a minute or two, then carefully pour it over the
mushrooms, stopping before any grit is poured out. Puree the soaked
mushrooms, then pour the puree into a preserving pan. Without
rinsing the blender container, puree the salted mushrooms; add this
puree to that in the pan.

Place about 1/2 cup of the vinegar in the blender and add shallots and
garlic; process them to a puree. Add this puree to the mixture in
the pan, together with the rest of the vinegar, the allspice, cloves,
mace, bay leaves, ginger and pepper. Bring the mixture to boiling
over medium-high heat, lower heat, and simmer the ketchup, uncovered,
stirring it often, for 1 to 1 1/2 hours, or until the tiny fragments
of mushroom are very soft, almost jellylike, and the ketchup is thick.

To test for correct consistency, pour a spoonful onto a saucer and
let it stand 10 minutes, with the pot off the heat; if very little or
no liquid seeps from the solids, the ketchup has thickened enough. If
it does not pass this test, resume the cooking for as long as
necessary.

Press ketchup through a sieve to remove the bay leaves and whole
spices, then puree it again, in batches if necessary, in a blender or
food processor, running the machine until the texture is velvety
smooth.

Return ketchup to the rinsed-out pan and bring it to a full boil
again over medium-high heat, stirring it constantly. Stir in the
sherry.

Ladle the boiling-hot ketchup into hot, clean half-pint or pint
canning jars, leaving 1/4″ of headspace. Seal jars with new
two-piece canning lids according to manufacturer’s directions and
process for 15 minutes (for either size jar) in a boiling-water bath.
Cool, label and store the jars. Let ketchup mellow for a few weeks
before serving it. Keeps for at least a year in a cool pantry.

Helen Witty, “Fancy Pantry” Posted by Cathy Harned.

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Title: Roundup Stew
Categories: Stews, Chuckwagon
Yield: 12 servings

2 lb Beef, cut in cubes the size
-of the thumb tip
6 md Potatoes (cubed)
6 md Carrots (cubed)
1 md Onion (diced)
Salt to taste
Pepper to taste

Brown meat in 8-quart tall Dutch oven, using bacon drippings. Cover
with water and slow simmer approximately 1 hour; add carrots, salt
and pepper; cook 30 minutes more; add potatoes and onions; simmer 45
minutes more, until carrots and potatoes are tender. Makes
approximately 12 servings.

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Title: HONEY-AND-SPICE GLAZE
Categories: Spices
Yield: 10 servings

2 Lemons,medium-size
1/2 c Honey
2 tb Mixed pickling spice,crushed
2 ts Salt

1. Remove peel from 2 lemons; trim off as much white membrane as
possible. Cut peel lengthwise into thin strips. From lemon, squeeze 3
tablespoon juice.
2. In 1-quart saucepan over medium heat, cook lemon peel and juice,
honey, mixed pickling spice, and salt aboput 5 minutes.

MMMMM

Title: Cranberry Chews
Categories: Cookies
Yield: 60 servings

Grant; hwwk11b
2 1/3 c Flour
1 c Brown sugar; packed
1 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Cloves
1/2 ts Salt
1 c Butter, cold; in 16 pieces
1 1/2 c Rolled oats
16 oz Cranberry sauce-whole berrie
1/2 c Orange marmalade; thick
1 ts Vanilla extract
1 c Walnuts; chopped

DESCRIPTION: Chewy Cranberry Oat Bars with an oat-nut topping.

Preheat oven to 350. Grease a 10×15 jellyroll pan (9×13 okay). In a large
bowl, combine 2 c flour, brown sugar, cinnamon, nutmeg, cloves and salt.
Cut in butter until resembles coarse meal. Stir in oats. Reserve 1 1/2 c
of mixture. Firmly press remainder in bottom of prepared pan. Bake 15
minutes. Cool 10 minutes before filling. In medium bowl, stir together
cranberry sauce, marmalade and vanilla. Slowly add remaining 1/3 C flour,
blending thoroughly. Spread evenly over baked and cooled crust. Add nuts
to reserved oat mixture, sprinkle over top of cranberry filling. Bake 30
minutes or until lightly browned. Cool in pan on rack. Cut into 64 bars.
Store in airtight container one week, freeze for longer storage. From “The
Joy of Cookies.” Formatted by Theresa Grant, HWWK11b.

—–

Title: Modeling Dough
Categories: Kids
Servings: 1

1 c Flour
1 c Water
1 tb Oil
1/2 c Salt
1 ts Cream of tarter
X Food coloring

Servings: 1

Mix ingredients in a pan. Cook over medium heat until mixture pulls away
from sides of pan and becomes doughy in consistency. Knead until cool.
Model different colors of clay into any shape you can imagine. Not edible.
Can be used over and over again. Keeps three months.

MMMMM

Title: Chocolate Pudding (using pudding mix)
Categories: Desserts
Yield: 2 servings

1/2 c Pudding mix (see recipe)
1 1/2 tb Cocoa
1/2 tb Sugar
3/4 c Water
1 ts Margarine
1/2 ts Vanilla

2 servings of about 1/2 cup each 60 calories per serving

1. Stir mix, cocoa, and sugar together in saucepan. Add
water and mix well.

2. Cook over medium heat, stirring constantly, until
mixture just begins to boil–about 5 minutes. Remove
from heat.

3. Stir in margarine and vanilla.

4. Pour pudding into bowl. Place wax paper directly on
surface of pudding.

* Thrifty Meals for Two: Making Food Dollars Count
* USDA Home and Garden Bulletin Number 244

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