SUNNY CITRUS CUBES

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Diabetic Desserts
Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Unflavoured gelatine
3/4 c Unsweetened grapefruit juice
2 c Unsweetened orange juice
— boiling
1 t Orange extract
2 tb Sugar
1/4 c Walnuts, chopped (optional)

Soften gelatine in grapefruit juice. Add orange juice, orange
extract and sugar. Stir until dissolved. Pour into 8″ square pan.
Chill until partially set. Sprinkle with walnuts if you wish. Tield:
16 pieces, 2 inch x 2 inch

1 serving without nuts contains 24 Calories – 1/2 fruit and vegetable
choice. 1 serving with nuts contains 33 Calories – 1/2 fruit and
vegetable choice 1/2 fats and oils choice.

From Enjoy B.C. Fruit the Diabetic way (1982)

(*) From The Kitchen of Gwynne and Jim Bodle (*)

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Balsamic Strawberries

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Pints Strawberries
4 To 6 teaspoons sugar
1 Tablespoon Balsamic vinegar

This is an exquisite dish created by the talented Mollie Katzen. She advises
the use of perfectly ripe berries to maximize the effects of this
traditional Italian treat. Please note that the berries may be sliced and
sugared up to a day in advance. However the vinegar should be applied within
30 minutes of serving.

1. Clean the strawberries by wiping them with a damp paper towel. Avoid
washing them directly in water as this dilutes the flavor of the berries by
ab- sorbtion.
2. Hull the strawberries, and halve or slice them. This would depend on
their size. Place the berries on a shallow pan (10-inch pie pan) and
sprinkle with sugar. 3. Cover tightly with plastic wrap and allow to sit for
several hours, shaking the pan every so often.
If you plan you plan on letting then sit for more than 3 1/2 hours, they
will have to be refrigerated.
4. Sprinkle with vinegar within a half hour of serving at room temperature.

.

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1 part black or red beans, canned or dry, soaked and cooked
1 part frozen sweet corn
chopped onion
chopped bell peppers
chopped celery
ground cumin
rice vinegar

Mix the veggies, add cumin and rice vinegar to taste.

All-In-One-Breakfast

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 slice Whole wheat bread — toasted
3 Tomato slices
1 tsp Butter
2 tbsp Grated parmesan cheese
3 Fresh mushrooms — thin sliced
1 slice Bacon; crisp — drain/crumble

Place toast on baking sheet. Spread with butter if desired. Cover with
mushrooms and tomato slices. Sprinkle cheese and crumbled bacon on top.
Bake in 350 degree oven until cheese melts. 1 serving – 147 cal or 1
bread, 1 fat and 1 lean meat exchange (without butter) or 182 cal or 1
bread, 2 fat and 1 lean meat exchange (with butter).

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Old Fashioned Mince Pie

Recipe By : Betty Crocker
Serving Size : 1 Preparation Time :0:00
Categories : Pies Pastry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 cups mincemeat,28 to 30oz jar
1 1/2 cups apple — chopped

Preheat oven to 425 degrees F.

Mix mincemeat and apple. Pour into 9-inch pastry-lined pie pan .
Cover with top crust which has slits cut in it. Seal and flute.

Bake 40 to 45 minutes or until crust is nicely browned. Serve slightly
warm.

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Title: Paella a la Valenciana
Categories: Spanish
Yield: 6 servings

6 c Chicken stock
1 lg Whole onion, peeled
1/2 t Saffron threads
1 lb Large shrimp
12 Little neck clams (opt)
1 Broiler/fryer, cut into 9
-pieces (3 1/2 lb)
Salt
Pepper
1 lb Chorizo sausage
3 tb Olive oil
1 md Onion, peeled and coarsely
-chopped
4 oz Salt pork, coarsely chopped
-(opt)
1 tb Minced garlic
1 c Dry white wine (opt)
1 tb Paprika
1 c Chopped tomatoes
1 tb Chopped fresh Italian
-parsley
3 c Short-grain rice
1 Bay leaf, crumbled
Juice of 1 lemon

MMMMM————————FOR GARNISH:—————————–
A handful of frozen peas
A few strips of pimiento
-or roasted pepper

In a saucepan, combine the chicken stock, whole onion and the crushed
saffron threads. Cover the pan, and simmer over low heat while you
prepare the rest of the ingredients.

Peel and devein shrimp. Wash the clams. Rinse the chicken in cold
water and pat dry.

Slice the chorizo into 1/8″ discs. Place in a paella pan or skillet,
and cook over medium heat until fat is redered. Remove with slotted
spoon, and reserve. Wash or wipe out the skillet. Saute shrimp in 1
tablespoon olive oil until pink; remove and reserve.

Wash or wipe out the pan. Salt and pepper chicken pieces. Brown
chicken in 1 tablespoon of oil, turning until all sides are browned
but not fully cooked. Remove from pan and reserve. If desired, remove
the skin from the chicken pieces and discard.

Drain fat from pan. Add final tablespoon of oil to pan. Add onions and
salt pork. Over medium-high heat, saute the mixture until onions are
wilted. Add garlic, and saute about 30 seconds. Add white wine, stir
and cook over medium-high heat until most of the wine has evaporated.

Remove pan from heat. Add paprika and tomato and parsley, and stir
well. Return pan to heat, and cook until mixture thickens. Add rice,
and stir until rice is coated with tomato mixture.

Remove whole onion from chicken stock. Add chicken stock and saffron
to rice mixture. Raise heat to high; stir and add chicken pieces,
shrimp, clams, chorizo, bay leaf and lemon juice. Gently stir
ingredients.

Cover and cook over low heat until the rice has absorbed the liquid
and the clam shells have opened, about 25-30 minutes.

Five minutes before the end of cooking time, sprinkle top of paella
with peas. Cover and continue cooking. Garnish with pimiento.

MMMMM

Subject: GREAT ff cookies

Oatmeal Cookies

Blend in blender until creamy: (preheat oven 350)

1.5 bananas
1/2 c. applesauce
2tsp vanilla
1/2 c. brown sugar (or honey or brown rice syrup)

Sift together:
1 scant cup of Whole wheat flour
1.5 tsp baking powder
dash salt
1 tsp cinnamon
dash nutmeg
1-2 tbsp sesame seeds (optional)

mix dry and wet. Stir in 3/4 c. oatmeal (the regular cereal type)
stir in 2 tbsp raisins (optional but delicious)

drop by generous spoonfuls onto cooking-sprayed cookie sheet.

Bake at 350 for 20-30 min or until just browning. (without the oil they
take longer to bake than you think!… check them though after 15 min to
see how they are doing)

TA DA!!! This recipe has worked very nicely for me twice.

Title: Everything I Wanted In A Snack Snack
Categories: Snacks, Chocolate, Nuts
Yield: 1 servings

2 c Peanut Butter Captain
– Crunch cereal
2 c Salted pretzel sticks
2 c M M’s
2 c Salted peanuts;
– not dry roasted
1 lg White chocolate coating

Combine all in a large bowl. Melt 1 large package Candy Quick white
chocolate flavor, and pour over cereal mixture. Mix thoroughly. Drop
by large spoonfulls onto waxed paper. Allow to cool. Enjoy!

MMMMM

EASY HAMBURGER QUICHE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
From: Gaye Levy DTXT63A
1 Unbaked 9 inch pie shell
1/2 lb Lean ground beef
1/2 c Milk (I use non-fat)
1/2 c Best foods mayonnaise
1/2 c Milk
2 Eggs
1 tb Corn starch
1 1/2 c Chopped cheddar or swiss
-cheese (1/2 lb)
1/3 c Chopped green onion
1 d Pepper

Brown meat in microwave. Drain fat and set aside.
Blend milk, mayo, eggs and cornstarch until smooth (I
use my Cuisinart). Stir in meat, cheese, onion, and
pepper. Turn into pastry shell. Bake in 350~ oven 35
to 40 minutes or until golden on top and knife
inserted in center comes out clean. Serves 6.

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SPICY JICAMA SALAD WITH TANGERINES AND CILANT

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Fruits
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Jicama, peeled and cut
-into 3/4-inch cubes — 1 lb
1/2 c Orange juice
1/4 ts Salt
1 Apple, red, skinned cored
-cut into 3/4-inch cubes
1/2 sm Cantalope, peeled, seeded
-cut into 3/4-inch cubes
3 Tangerines, peeled, broken
-into sections and seeded
2 tb Cilantro, fresh roughly chop
1 t Chile, powdered dried
3 sm Romaine lettuce leaves
-for garnish

Place jicama in large non-corrosive bowl, pour in orange juice and sprinkle
with salt. Toss well, cover and let stand at room temperature for an hour
or so.
About 15 minutes before serving, add apple, cantalope, tangerines and
cilantro to bowl and mix thoroughly. Toss mixture every few minutes until
time to serve. Season with powdered chile and add more salt and cilantro
if desired. Toss one final time. Scoop salad into serving bowl lined with
romaine leaves.

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