BREAKFAST PUDDING

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Diabetic Breakfast
Nuts Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
— —–MIX TOGETHER SET ASIDE
IN—————-
-small oven-proof bowl
1/3 c Oatmeal
1 c Low-fat milk
1 Egg
1 Banana — mashed
1 t Vanilla

Set mixture aside to stand for 10 minutes to allow
oatmeal to soak up flavor. Stir again and place in a
small dish. Prehat oven 325 degrees. Sprinkle with
cinnamon. Place dish in another oven-proof dish
containing 1 inch of water. Bake 15-20 minutes or
until firm.

Food Exchange per serving: 1/2 STARCH/BREAD EXCHANGE +
1 MILK EXCHANGE + 1 FRUIT EXCHANGE or 1/2 STARCH/BREAD
EXCHANGE 1/2 MILK EXCHANGE + 1/4 MEAT

Source: Vegetarian Cooking for Diabetic by Patricia
Mozzer Brought to you and yours via Nancy O’brion and
her Meal Master

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Title: Milk Chocolate Popcorn
Categories: Snacks
Servings: 1

12 c Popped popcorn
2 1/2 c (12oz can) salted peanuts
1 c Corn syrup
1/4 c Butter or margarine
2 c 11 1/2 oz bag Milk chocolate
Chips

In a large, greased, roasting pan, combine popcorn and nuts. In a large,
heavy saucepan combine chocolate chips, corn syrup and butter. Cook over
medium heat until mixture boils, stirring constantly. pour over popcorn
toss well to coat. Bake in a preheated 300 degree oven for 45 minutes
stirring frequently. Cool completely. Store in an airtight container for up
to two weeks. Makes about 14 cups. Recipe from NESTLE Toll house kitchens.
Formated by Diana Lewis

MMMMM

Chicken and Sausage Gumbo

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Low Fat Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup Flour — all-purpose
14 ounces Ff smoked sausage — slice 1/4
18 ounces Chicken breast halves withou
1/2 cup Green pepper — chopped
1/2 cup Celery — chopped
1 cup Onion — chopped
2 quarts Water — hot
3 Cl Garlic — mince
2 pinches Bay leaf
2 teaspoons Cajun seasoning
1/2 teaspoon Thyme — dried
1 tablespoon Worcestershire sauce
1 teaspoon Hot sauce
1/2 cup Green onion — chopped
4 cups Rice — cooked
1/4 cup Chicken broth
1 teaspoon Olive oil

Recipe by: Southern Living Preparation Time: 0:30 Place flour in a pan and
bake for 15 min at 400 deg. until the color of caramel, stirring every 5 min.
Brown chicken in oil. Add broth and saute vegetables. Sprinkle in flour.
Stir in water slowly. Add garlic and remaining ingredients except rice.
Simmer 1 hour. Serve over rice.

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Turkey Pot Pie with Biscuit Crust

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Turkey Ground Turkey

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Filling
1 lb ground turkey
1 can chicken broth (14 oz)
3 T butter
3 T flour
2 carrots — chopped (approx 1/2
1 medium onion — chopped
2 stalks celery — chopped
1/2 c frozen peas
black pepper
1 or more:thyme, tarragon,oregano
Biscuit crust
2 1/4 c flour
2 1/2 t baking powder
4 T butter
1 c milk

Mix the baking powder with the 2 1/4 c of flour. Using your fingers, rub
the butter into the flour mixture until there are uniform granules of
butter/flour chunks (< 3 mm or so). Stir in the milk. Knead the mixture with your hands until it holds together in a sticky mass. Set aside. Saute the turkey until almost completely cooked. Remove from the pan. Melt 1 T of butter and saute the vegetables (except the peas) until soft. Remove from the pan. Melt remaining 2 T of butter, stir in the flour, and cook to form a roux. Add the broth and seasonings, cooking until thickened. Put the turkey, vegetable mixture, and the peas in the bottom of a baking dish. Pour the sauce over the filling. Cover the filling with chunks of the biscuit dough. It's ok if the filling is not completely covered. Bake at 450 deg for 15 min, or until crust is firm and somewhat brown. - - - - - - - - - - - - - - - - - - NOTES : NOTES : (Note: The amount of crust will depend on the type of baking dish you use. For a wide and shallow pan, make the full amount. For a dish that is deep with a relatively narrow diameter, cut the crust recipe in half

Risotto Milanese

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
G. Granaroli XBRG76A
1 1/2 cup Rice (Uncle Ben`s converted)
2 Pk saffaron ( can be found in
1 Onion chopped
Italian or Spanish section)
1/2 Stick butter
3 Sausages (optional)
1/4 cup Olive oil
1/2 cup grated cheese — (1/2 to 3/4)
1 quart Chicken broth (canned o.k.)
1/2 cup White wine
2 Boullion cubes

Melt butter in olive oil and sautee onion until golden. Remove sausage meat
from skin and crumble up and add to onions.Brown slowly on med heat. In a
separate pot, heat chicken broth with boullion and keep warm. Add rice to
sausage mixture andmix well. Gradually add broth to rice about 1 1/2 cups at a
time and cook until broth is absorbed.Continue this process until rice is
cooked. Before the last cups are added add the wine and saffaron and continue
to mix so it doesn`t stick. When the rice is done, mix in 1/2 cup of grated
cheese. Serve hot with extra cheese on the side.

This is really not hard, give it a try. It can be a meal in itself or a side
dish. It`s great for a buffet.

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Title: Heath Bar Candy
Categories: Candies, Copycat
Yield: 1 Servings

1/2 lb Butter
1 c Sugar
1/2 c Nuts, finely chopped
1/3 c Chocolate chips

Combine first 3 ingredients and boil, stirring constantly until it
thickens and looks like a brown paper bag. Pour on greased cookie
sheet. Sprinkle the chocolate chips on top. Let melt and spread
smooth over the mixture. Then spread the nuts over top.

Let cool and harden. Break into pieces.

MMMMM

LEMON SLICE MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Lemons
1 tb Water
1/2 c Sugar, Or More, If Needed
6 tb Unsalted Butter
2 c Flour
2 ts Baking Powder
1/2 ts Baking Soda
1/2 ts Salt
2 Eggs
1 c Milk

Preheat oven to 400øF. Butter standard size muffin
tins. Finely grate the zest from the lemons, removing
only the bright yellow portion of the peel. Set the
lemons aside. Combine the zest, the water and 1/4 cup
of the sugar in a small saucepan. Stir over medium
heat for about 2 minutes, just until the sugar
dissolves. Add the butter and stir until melted,
about 1 minute longer. Set aside. With a sharp knife
remove and discard all the remaining peel from the
lemons. Cut the lemons crosswise into slices about
1/4 inch thick; discard any seeds. You will need
about 12 nicely shaped slices. Put about 1 teaspoon of
the remaining sugar in the bottom of each prepared
muffin cup and place a lemon slice on top. In a medium
bowl, stir and toss together the flour, baking powder,
baking soda and salt. Set aside. In a larger bowl
whisk together the eggs, milk and the reserved lemon
mixture until smooth. Add the combined dry
ingredients and stir just until blended. Spoon into
the tins, filling about 3/4 full. Bake until a
toothpick comes out clean, 15 – 20 minutes.
Immediately invert the tins; the muffins should fall
out. If they resist, nudge them with a knife. * Makes
about 12 standard muffins. * Source: Williams Sonoma
Kitchen Library, Muffins and Quickbreads Book.

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GREEN PAPAYA SALAD (SOM TAM)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Salads Vegetarian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 oz Green papaya
1 Garlic clove
3 sm Red or green chilis
1 tb Roast peanuts
1 oz Long beans — chopped into
– 1-inch (2.5 cm) lengths
– OR – French beans
2 tb Lemon juice
3 tb Light soy sauce
1 t Sugar
1 md Tomato
— chopped into segments
2 lg Chinese cabbage leaves

Peel the outer skin from the green papaya and finely shred the flesh on a
cheese grater or chop very finely into long thin shreds. Set aside. In a
mortar, lightly puond the garlic, add the chilis and lightly pound while
occasionally stirring with a spoon to prevent the resulting paste from
thickening. Add the long beans and slightly bruise them. Add the shredded
papaya, lightly pound and stir until all the ingredients are blended
together. Add the lemon juice, soy sauce and sugar and stir into the
mixture. Finally add the tomato, stirring once. Arrange the Chinese
cabbage leaves on a serving dish and turn the yam on to them. Diners
should tear off a section of cabbage leaf to use as a scoop for the yam,
the two being eaten together. This dish is especially good with sticky
rice.

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GREEK PASTA SALAD

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pasta Salads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Olive oil
1/2 c Red wine vinegar
1 1/2 ts Garlic powder
1 1/2 ts Basil
1 1/2 ts Oregano
3/4 ts Pepper
3/4 ts Sugar — or more
8 oz Pasta — cooked
3 c Mushroom — thickly sliced
15 Cherry tomatoes — cut in
Half
1 c Red bell pepper — cut into
Strips
3/4 c Feta cheese — crumbled
1/2 c Green onion — chopped
3 1/2 oz Black olives — whole
3/4 c Pepperoni slices — cut into
Strips

Mix together oil, vinegar, garlic powder, basil,
oregano, pepper and sugar. Add remaining ingredients
and toss until all ingredients are well coated. Cover
and chill 2 hours or overnight. Makes 10 cups.

Recipe By :

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OATMEAL BUTTERSCOTCH MUFFINS

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
18 oz Box regular rolled oats
3 c All purpose flour
1 qt Buttermilk
4 ts Baking powder
1 lb Dark brown sugar
1 t Salt
1 1/2 c Margarine — melted and cooled
1 1/2 ts Baing soda
6 Eggs — slightly beaten
1 1/2 c Butterscotch chips

Grease muffin cups. In a large bowl combine the oats
and buttermilk. Mix w

The American Country Inn and Bed Breakfast
Cookbook, Vol. II, written by

The Nauset House Inn, Beach Road, P.O. Box 774, East
Orleans, Massachusett

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