Diabetic Jam-Using glycerine-Firm Fruit

Recipe By : Marguerite Patten’s Jams, Pickles and Jellies
Serving Size : 1 Preparation Time :0:45
Categories : Diabetic Jams

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds firm fruit — see note
3/4 pint water
2 pints glycerin
45 saccharin tablets

1.Simmer fruit with water until soft.
2. Remove as many of the stones as possible, with a perforated spoon.
3. Add the sacharin tablets with glycerine
4. Boil until the jam thickens.
5. Pour into small jars with firmly fitting tops and seal down.

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NOTES : (*) e.g. plums, damsons, gooseberries
This jam will keep better because of the gycerine content.

Title: Puffy Omelet Squares
Categories: Low-cal Eggs
Servings: 4

6 x Egg yolks 1/2 t Onion powder
1/4 t Salt 1/8 t Pepper
6 x Egg Whites 14 1/2 oz Can stewed Tomatoes,
cut up
1/2 x Med Zucchini * 1/8 t Pepper

* 1/2 of a medium zucchini, quartered lengthwise and sliced (1/2 cup)

Spray an 8x8x2″ baking dish with Pam, set aside. For omelet, beat egg
yolks, onion powder, salt, and 1/8 t pepper about 4 minutes or till thick
and lemon colored; set aside. Beat egg whites till soft peaks form (tips
fall over); fold into egg yolks.
Spread egg mixture evenly into prepared dish. Bake in 350 deg F oven for
22-25 minutes or till a knife inserted near the center comes out clean.
Meanwhile, for sauce combine undrained tomatoes, zucchini, and 1/8 t
pepper Put in saucepan, bring to boiling; reduce heat. Cover and simmer
about 5 minutes or till zucchini is tender. Simmer, uncovered, for 10-12
minutes more or to desired consistency. To serve, cut omelet into
quarters; top with sauce.
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Per serving: 144 calories, 10 g protein, 7 g carbohydrates, 9 g fat, 411
mg cholesterol, 395 mg sodium, 392 mg potassium.

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Title: NEIMAN MARCUS $250 COOKIE
Categories: Cookies, Desserts
Yield: 30 servings

2 c Butter or margarine
2 c Granulated sugar
2 c Brown sugar
4 Eggs
2 t Vanilla
4 c Flour
3 c Ground oatmeal (fine powder)
1 t Salt
2 t Baking powder
2 t Baking soda
24 oz Chocolate chips
1 8 oz hershey bar, grated
3 c Chopped nuts

Cream butter with white and brown sugar. Add eggs
and vanilla. Blend together with flour, oatmeal, salt,
baking powder and baking soda. Add chocolate chips,
candy and nuts. Roll into balls and place 2 inches
apart on cookie sheet. Bake for 6 minutes in 375
degree oven. Recipe can be halved. Makes 100-150
cookies. Note: Supposedly, Neiman Marcus charges $250
for this recipe. However, let it be known that’s
not the case.

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Chilled Strawberry Soup #1

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Pt. strawberries
1/2 C. white wine
1 Tsp. grated lemon peel
1/2 C. sugar
2 Tbsp. lemon juice

Hull strawberries. Slice 3 berries; set aside. In
covered blender container at medium speed, blend whole berries
and remaining ingredients until smooth. Cover and refrigerate
until well chilled. Serve soup in chilled soup bowls or cups,
garnished with reserved sliced strawberries.

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Title: Tex-Mex Corn Soup
Categories: Diabetic, Mexican, Soups, Crockpot, Main dish
Yield: 8 servings

1 tb Margarine
1/2 c Onion; chopped
1 c Sweet red pepper
1 ts Red pepper flakes;
4 c Chicken broth
17 oz Creamed corn; included
-liquid
16 oz Whole Kernel corn; including
-liquid
1/4 ts Salt
1/4 ts Ground white pepper; fresh

Melt margarine in a large saucepan; saute onion and sweet pepper with
red pepper flakes until tender, stirring occasionally, about 2
minutes. Sir in chicken broth and both cans of corn. Continue cooking
until the is very hot. Add salt and pepper and serve immediately.

Food exchanges per serving 2 STARCH EXCHANGES + 1 FAT EXCHANGE CHO:
31g; PRO: 6g; FAT: 8g; CAL: 205; Low-sodium diets: Omit salt and
substitute unsalted broth and cannned vegetables.

Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton Brought to you and yours via

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FILE’ GUMBO LAFAYETTE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Fish
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Okra,frozen,sliced (10 oz.)
1/3 c Beef Frye drippings
1 c Green onions w/tops,chopped
1 c Celery, diced
1 Clove garlic, minced
1/4 c Flour
2 c Hot water
1 cn Stewed tomatoes (16 oz.)
Salt to taste
1/4 ts Pepper
1 Bay leaf
Tabasco to taste
1 cn Salmon (15 1/2 oz.)
1 d File’ or to taste
1 1/3 c Cooked rice

Thaw okra and saute in Beef-Frye drippings or veg.
shortening for 10 min. stirring occasionally. Add
onions, celery, and garlic and cook abt. 5 min. more.
Stir in flour. Add hot water, stirring constantly,
and cook until slightly thickened. Add tomatoes, salt,
pepper, and by leaf and cover. Simmer for additional
20 min. on low heat. Remove bay leaf and add Tabasco
sauce. De-bone and skin salmon and add to gumbo. Heat
thoroughly. Add dash of file’ just before serving.
Serve in soup bowls or plates over hot cooked rice.

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Title: FRUIT-FILLED PUFFS
Categories: Low-cal, Desserts, Chocolate, Passover
Yield: 12 servings

-Joyce Burton – PDPP83A
1/4 c Vegetable oil
1 ts Vanilla extract
1 c Matzo cake meal
2 tb Matzo cake meal
1/2 ts -Salt
6 lg Eggs
3/4 c Nondairy whipped topping
3 c Whole strawberries; thinly
-sliced
3 md Kiwi fruit; coarsely chopped
2 tb Chocolate syrup

1. Preheat oven to 450 F. Spray a large baking
sheet with nonstick cooking spray; set aside.
2. In medium saucepan, combine 1 cup water, the oil
and vanilla; bring to a boil. Stir in matzo cake meal
and salt; continue cooking, stirring constantly, about
1 minute, until mixture no longer sticks to side of
saucepan. Remove from heat and stir in eggs, 1 at a
time, stirring thoroughly after each addition.
3. Drop dough by 12 rounded tablespoonfuls, 2″
apart, onto prepared baking sheet. Bake 10 minutes.
Reduce heat to 400 F. and bake 10-15 minutes longer,
until browned and puffed. Cool completely on rack,
then slice in half horizontally.
4. To fill, fit a pastry bag with 1/4″ diameter star
tip. Fill bag with whipped topping. Divide fruit
evenly among bottom halves of puffs. Pipe or spoon 2
tablespoons topping over each filled half. Place tops
on puffs and drizzle 1/2 teaspoon chocolate syrup over
each.

Each serving provides: 1 FA, 1/2 P, 1/2 B, 1/2 FR, 25
C. Per serving: 178 cal, 5 g pro, 9 g fat, 20 g car,
129 mg sod, 106 mg chol. Source: “Weight Watchers”
magazine, April 1992.

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Title: Strawberry-Rhubarb Jelly
Categories: Canning, Preserves, Jam/jelly
Yield: 7 half-pints

1 1/2 lb Red stalks of rhubarb
1 1/2 qt Ripe strawberries
1/2 ts Butter or margarine (opt.)
-to reduce foaming
6 c Sugar
6 oz Liquid pectin

Yield: About 7 half-pints

Procedure: Wash and cut rhubarb into 1-inch pieces and blend or grind.
Wash, stem, and crush strawberries, one layer at a time, in a saucepan.
Place both fruits in a jelly bag or double layer of cheesecloth and
gently squeeze out juice. Measure 3-1/2 cups of juice into a large
saucepan. Add butter and sugar, thoroughly mixing into juice. Bring to a
boil over high heat, stirring constantly. Immediately stir in pectin.
Bring to a full rolling boil and boil hard 1 minute, stirring
constantly. Remove from heat, quickly skim off foam, and fill sterile
jars, leaving 1/4-inch headspace. For more information on how to
sterilize jars see “Jars and Lids”.

Adjust lids and process as recommended in Table 1.

Table 1. Recommended process time for Strawberry-Rhubarb Jelly in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Half-pints or Pints.
Process Time at Altitudes of 0 – 1,000 ft: 5 min.
1,001 – 6,000 ft: 10 min.
Above 6,000 ft: 15 min.

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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Coffee Almond Chocolate Blondies

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Meat, Miscellaneous

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Brown Sugar — firmly packed
3/4 Cup Unsalted Butter
3 Tablespoons Coffee Liqueur
5 Teaspoons Instant Espresso
3 Eggs
2 Cups Flour
1 1/2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Cup Blanched Almonds, Sliced Toasted — coarsely chopped
6 Ounces Semisweet Chocolate Chips — (1 cup)

Preheat oven to 350.

Grease 13 x 9 baking pan. Stir sugar and butter in heavy large saucepan
over medium-low heat until sugar and butter melt. Add liqueur and
espresso powder and whisk to blend. Cool. Whisk eggs into sugar
mixture. Sift flour, baking powder and salt into medium bowl. Stir dry
ingredients into batter Stir in must and chocolate chips. Pour in
prepared pan and bake 35-40 minutes.

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Nutr. Assoc. : 0 0 0 0 0 0 0 0 2277 0

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Title: CHOCOLATE-DIPPED STRAWBERRIES-New Orleans Jazz Heritage
Categories: Candies, Dips, Fruit
Yield: 10 servings

Fresh Louisiana strawberries
Candymaker’s chocolate
(milk, dark, or white);
Look for chocolate labelled
As “couverture” chocolate

Wash the strawberries well, but do not remove stems. Spread the
berries on towels or absorbent paper in a single layer, and allow to
air dry until all water has evaporated (chocolate will not adhere
properly if the berries are damp). Melt 1/2 pound chocolate in a
double boiler deep enough to cover strawberries. Holding the berries
by the stem, hand dip each one 3/4 of the way up to the top. Place on
waxed paper and allow to harden or refrigerate until hard. Keep
refrigerated until ready to serve. Walt MM

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