“Tipsy” Pasta Sauce

Recipe By : Adaptation of my daughter-in-law, Nancy’s recipe
Serving Size : 20 Preparation Time :7:00
Categories : Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea red and green bell peppers — chopped
2 ea onions, medium — chopped
1 lb sausage, hot Italian, bulk
1 lb ground beef
2 tbsp basil,dried — rubbed between hands
2 tbsp oregano, dried — rubbed between hands
1 tbsp red pepper flakes, crushed (hot)
5 12 oz cans tomato paste
5 1/2 12 oz cans beer
1 c wine, dry red
2 tbsp garlic powder

Saute pepper and onions in olive oil until almost tender. Add sausage and
beef to peppers and onions and brown. (You can use sausage links and remove
casing if it’s difficult to find bulk hot Italian sausage.) Add remaining
ingredients to meat mixture and stir until well blended, Cover and simmer
for 5-6 hours.

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Suggested Wine: Full-bodied red
Serving Ideas : Serve with crusty, hot garlic bread to sop up sauce.

NOTES : I’ve never really measured the seasonings. I usually fill the palm
of my hand twice with both the basil and oregano and rub it to release the
flavor. I sprinkle the garlic powder on top of the sauce mixture until the
surface is well covered. The amount of seasoning always seems to be right
doing it this way. Take care not to scorch the sauce as it is very thick
and can stick quickly. The sauce is ruined once it scorches. Ask me how I
know this……. I use a heat diffuser under the pan and stir every 1/2
hour. You will need at least a 6-quart pan to cook this in. I freeze this
in 1 1/2 pint containers which is just the right size for a very generous
meal for two with usually a small lunch for later in the week. Oh, by the
way, that extra 1/2 can of beer? That’s for the cook!

From: Dee Raymond

Honey Macaroonies

Recipe By : Better Homes Gardens, Homemade Cookies Cookbook
Serving Size : 36 Preparation Time :0:10
Categories : Holiday/Christmas

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 c rolled oats — uncooked
1/2 c coconut — flaked
1/2 c walnuts — chopped
1/2 c unbleached flour
3/4 c brown sugar — packed
1/2 c margarine — softened
2 tbsps honey
36 candied cherries — red or green

Preheat oven to 350. In a mixing bowl, combine oats, coconut, walnuts and
flour.; set aside. In a saucepan, combine brown sugar, margarine, and
honey. Bring mixture to a boil, stirring occasionally. Pour over oat
mixture. Mix well. For each cookie, press one level tablespoon mixture
into a prepared 1 3/4″ muffin pan. Top each cookie with a candied cherry.
Bake for 15 minutes or until lightly browned.

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Per serving: 350 Calories; 3g Fat (8% calories from fat); 1g Protein; 82g
Carbohydrate; 0mg Cholesterol; 142mg Sodium

Title: Lemon Pie
Categories: Desserts, Diabetic, Low-fat/cal
Yield: 8 servings

CRUST 1 c Water
8 Graham crackers,crushed 3/4c 3 tb Lemon juice
3 tb Melted margarine 2 tb Cornstarch
2 tb Sugar 1 Lemon rind grated
FILLING 1 tb Margarine
2 lg Egg whites at room temp. 3 dr Yellow food coloring
1/4 ts Cream of tartar 8 pk Equal 1 gr (16 tsp
aspartame
1/4 c Sugar

Combine crust ingredients in 9″ pie plate and mix with fingers. Press
crumbs evenly around edges and on the bottom of pie tin. Bake at 350
F for 6 min. Cool before filling.

FILLING Beat egg whites until frothy. Add cream of tartar and
continue to beat at high speed, gradually adding sugar until meringue
is stiff.

Combine water, lemon juice and cornstarch in a small saucepan and stir
until smooth. Add lemon rind, margarine and food coloring to
cornstarch mixture and cook and stir over moderate heat until
thickened and the starchy taste is gone. Remove from heat.

Mix sweetener into hot cooked mixture. Fold hot cooked mixture into
meringue and mix lightly but thoroughly.

Pour filling into crust and refrigerate until firm. 8 servings.

Per serving, including crust: 132 cal, 18 gm cho, 2 gm pro, 6 gm fat,
130 mg NA 1 bread, 1 fat exchange

Source: The New Diabetic Cookbook by Mabel Cavaiani c. 1989 Shared by
Elizabeth Rodier July 1993

MMMMM

2 large sweet onions
1 (7-ounce) package corn flakes cereal, crushed
1 teaspoon seasoned salt
2 teaspoons sugar
1 teaspoon paprika
1 cup egg substitute (or 3 egg whites)
Vegetable cooking spray

Makes: 4 servings.

Cut each onion into 4 thick slices; separate into rings, reserving small
rings for other uses. Set aside.
Combine cereal and next 3 ingredients; divide in half, and set aside.
Beat egg substitute at high speed with an electric mixer until soft peaks
form. Dip half of onion rings in egg substitute; dredge in half of crumb
mixture. Place in a single layer on baking sheets coated with cooking spray.
Repeat procedure with remaining onion rings and crumb mixture. Bake at 375
degrees for 15 minutes or until crisp; serve warm.
(254 calories [2% from fat] per serving).

Source: Southern Living, October 1993

10.8g protein, 0.5g fat (0.1g saturated), 50.6g carbohydrate, 2.2g fiber,
0mg cholesterol, 1,178mg sodium, and 39mg calcium.

FLUFFY LEMON CHEESECAKE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies Desserts
Cheese/Eggs

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Reduced fat graham cracker
-crust
15 oz Fat-free or reduced fat
-ricotta cheese
1/2 c Sugar
1/3 c Skim milk or 1% milk
2 tb Flour
2 tb Lemon juice
1 t Finely grated lemon peel
1 t Vanilla
1/4 ts Salt

1. Combine ricotta cheese, sugar, milk, flour, lemon
juice, lemon peel, vanilla and salt in a bowl. Beat
with electric mixer at medium speed until fairly
smooth.

2. Add eggs; beat until well combined.

3. Pour into pie crust; bake at 350F for 40 minutes
or until center is almost set. Cool completely on
wire rack. Cover with dome from graham-cracker crust
and refrigerate at least 3 hours.

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Garlicky Baked Vegetables with Spoon Bread Topping

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Creole Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 tb Butter or margarine,melted

3 Garlic cloves,large,pressed

2 ts Flour,all-purpose

1 ts Salt

1/4 ts Lemon-pepper seasoning

1/8 ts Rosemary,crushed

2 c Peas,shelled,fresh

2 c Potatoes,peeled,thin sliced

1/3 c Onion,thinly sliced

2 Tomatoes,med,peel/thin slice

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Title: LEEKS VINAIGRETTE
Categories: Diabetic, Side dish, Vegetables
Yield: 4 sweet ones

8 md Size leeks, trimmed well
-washed
1 tb Balsamic vinaigrette

Split the trimmed leeks lengthwise, leaving the white
root ends whole. Make certain all sand is rinsed away.
Bundle leeks and tie with string. Drop into saucepan
of boiling water and simmer, covered, about 12
minutes, until just tender. Serve immediately with
vinaigrette, or place in iced water to stop cooking,
and serve chilled. Food Exchanges per serving: 1
VEGTABLE EXCHANGE + 1 FAT EXCHANGE; CAL: 76; CHO: Omg;
CAR: 8g; PRO: 1g; SOD: 46mg; FAT: 5g;

Source: The Art of Cooking for the Diabetes Cuisine by
Betty Marks; Brought to you and yours via Nancy

—–

Sirloin Dry Rub

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 TBS Ground Cinnamon
1 TBS Paprika
1 TBS Ground Coriander
1 TBS Sugar
2 Tsp Cayenne Pepper
1 TBS Salt

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Title: CRUNCHY VEGETABLE SALAD
Categories: Salads, Vegetables
Yield: 1 servings

2 c Cauliflowerets
2 c Broccoli florets
2 Carrots, thinly sliced
1 sm Zucchini, sliced
1 sm Red onion, sliced
1 To 1-1/2 cups Italian salad
-dressing

Combine vegetables in a large mixing bowl. Pour salad
dressing over and toss to coat evenly. Refrigerate
until serving time.

Yield: 4-6 servings.

From the files of Al Rice, North Pole Alaska. Feb
1994

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MIXED MEDLEY STIR-FRY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Sesame oil
2 lg Garlic cloves — minced
2 tb Fresh ginger — grated
1 pk Mori-Nu silken extra firm
-tofu — drained andcut into
-1/2 inch cubes
1/4 lb Each:
-broccoli florets
-snow peas (stems trimmed)
1/2 c Each:
-red pepper — slivered
-yellow pepper — slivered
-leek — thinly sliced
1 c Mushrooms — sliced
8 oz Pineapple chunks, canned
-drained, liquid reserved
1/2 c Mandarin orange segments
1/4 c Light soy sauce
2 tb Tomato sauce
1 tb Cornstarch

In sesame oil, saute garlic ginger and tofu until
lightly browned. Remove tofu and set aside.

Add next 9 ingredients in order given. Stir firy
until vegetables are just crisp-tender.

Separately combine reserved pineapple liquid, soy
sauce, tomato sauce and cornstarch until smooth. Stir
into wok, thoroughly coating ingredients. Add tofu
cubes.

Serve hot over rice.

Makes 6 servings of 1 cup each.

From DEEANNE’s recipe files

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