Title: Quaker’s: Chewy Choc-Oat-Chip (Tm) Cookies
Categories: Cookies
Yield: 5 servings

1 c Margarine/butter, softened
1 1/4 c Firmly packed brown sugar
1/2 c Granulated sugar
2 Eggs
2 tb Milk
2 ts Vanilla
1 3/4 c All-purpose flour

: l ts baking soda
l/2 ts salt (optional)
2 1/2 c QUAKER Oats uncooked
-(quick or old fashioned)
12 oz semi-sweet chocolate pieces
: l c chopped nuts (optional)

Heat oven to 375 F. Beat together margarine and
sugars until creamy. Add eggs, milk and vanilla; beat
well. Add combined flour, baking soda and salt; mix
well. Stir in oats, chocolate pieces and nuts; mix
well. Drop by rounded tablespoonfuls onto ungreased
cookie sheet. Bake 9 to 10 minutes for a chewy cookie
or 12 to 12 minutes for a crisp cookie. Cool 1 minute
on cookie sheet; remove to wire rack. Cool
completely.

Easy Bar Cookies: Press dough onto bottom of
ungreased 13×9-inch baking pan. Bake 30 to 35 minutes
or until light golden brown. Cool completely; cut
into bars. Store tightly covered. 32 BARS

High Altitude Adjustment: Increase flour to 2 cups.

Nutrition Information: l cookie Calories 110,
Calories From Fat 45, Total Fat 5g, Saturated Fat 1g,
Cholesterol 5mg, Sodium 50mg, Total Carbohydrates 15g,
Dietary Fiber 0g, Protein 1g

—–

CARROT-RAISIN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Diabetic Desserts
Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Nonstick vegetable spray
1 c Flour
2 tb Wheat germ, toasted
1 1/2 ts Baking powder
1 t Baking soda
1/2 ts Salt
2 ts Brown sugar substitute
1 t Cinnamon
1/8 ts Cloves
1/8 ts Nutmeg
1 1/3 c Carrots, shredded
1/2 c Raisins, soaked in hot water
2 Eggs
2 tb Vegetable oil

Preheat oven to 350 F. Spray muffin tins. (My
suggestion: spray paper muffin cups – low fat muffins
tend to stick.)

Combine dry ingredients in a large bowl. Stir in
carrots and drained raisins.

Beat eggs with oil. Stir into flour mixture. Divide
batter evenly among 12 tins. Bake for 30-35 minutes
or until toothpick inserted in center of muffin comes
out clean.

1 muffin – 105 cal, 1 starch, 1/2 fat exchange 3 grams
protein, 4 grams fat, 16 grams carbohydrate, 1 gram
fiber 213 mg sodium, 118 mg potassium, 46 mg
cholesterol

Source: Am. Diabetes Assoc. Family Cookbook Volume
III, 1987 Shared but not tested by Elizabeth Rodier,
Dec 93

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Title: Cherry Bounce
Categories: Beverages
Yield: 1 quart

-Sue Woodward

——————–FOODS OF THE HUDSON——————–
5 lb Sweet cherries
1 qt Rum
Brown sugar

Wash and stem cherries. Crush them between your
fingers. Pour the rum over them and let them stand 1
week. Stir them every day. After 1 week, strain them
into a bottle or screwtop jar that has been rinsed
with boiling water. Measure the juice, and add sugar
in proportion – for every gallon (see Sue’s note) of
juice, add 3/4 lb. brown sugar. Allow the Bounce to
stand 6 weeks before serving. I keep it in the
refrigerator, it is very nice cold or poured over ice
cubes.

Sue’s note – as written in the cookbook, it does say
“for every gallon” – perhaps they meant quart?

Author: Peter G. Rose

—–

————–EDA63AA3D79–

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Title: TEXAS-STYLE TORTILLA SOUP
Categories: Tex-mex, Soups, Crockpot, Meats
Yield: 8 servings

——————-SHARON MEHL – CFFM46A——————-
1/4 md Onion; chopped
-OR 1 ts. minced onion
2 Garlic cloves; minced
-OR 1/4 ts. garlic powder
2 tb Oil, vegetable
28 oz Tomatoes, whole; blended
10 1/2 oz Broth, beef condensed
-OR 2 bouillon cubes water
10 1/2 oz Broth, chicken condensed
-OR 2 bouillon cubes water
10 1/2 oz Soup, tomato, condensed
1 c -Water
1/2 c Pace picante sauce
2 ts Sauce, Worcestershire
1 ts Cumin, ground
1 ts Chili powder
1/2 ts Lemon pepper; (optional)
1 ts Salt; (optional)
4 Tortillas; corn (optional);
-cut into 1/2 inch wedges
1/2 c Cheese, cheddar (2 oz);
-shredded (optional)
2 lb Stew meat, boneless (option)
2 c Chicken mixture; (optional)
-from Chicken Flautas recipe

1. Cook onion, garlic, and stew meat (if using as
main course), in oil in Dutch oven until onion is
tender but not brown; drain well. Add tomatoes (with
juice) to Dutch oven with remaining ingredients except
tortillas and cheese.
2. Bring to a boil; reduce heat. Simmer uncovered 1
hour.
3. Add tortillas; continue simmering 10 minutes.
Ladle into soup bowls; sprinkle with cheese and serve
with additional picante sauce.

Makes 6 to 8 servings, about 9 cups soup.

**NOTE: This is so delicious, no one will believe how
easy it is to make. My “variations” are listed as the
“OR” in ingredients…found it to taste the same. I
usually don’t even mess with the tortillas and cheese.
It tastes wonderful served with “Chicken Flautas”…or
just make the chicken as indicated in the Flauta
recipe (except chunk the chicken) and just toss into
this soup! I think this could also easily be adapted
to crockpot!

Note from Pace: This spicy, tortilla-topped soup owes
its authentic south-of-the-border flavor to PACE
picante sauce and slow, siesta-like simmering. Source:
Pace Picante 40th Anniversary Cookbook

—–

LEMON CHIFFON PIE (C H)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Envelope unflavored gelatine
1/2 c Cold water
4 Eggs — separated
1 c C and H Granulated Sugar
2 ts Grated lemon peel
1/2 c Lemon juice
1/4 ts Salt
1 Baked 9″ crumb crust
-OR- pastry shell
Sweetened Whipped Cream

In sauce pan soften gelatine in cold water. Add
slightly beaten egg yolks, 1/2 cup sugar, lemon peel
and juice. Cook stirring constantly until sugar is
dissolved and gelatine is melted. (About 5 minutes.)
Cool stirring occasionally until firm but not hard.
In large mixing bowl beat eggs with salt until foamy;
gradually beat in remaining 1/2 cup sugar until stiff
peaks form. Set aside. Beat thickened gelatine
mixture until light and fluffy. Gently fold in beaten
egg whites. Heap lightly into pie shell. Refrigerate 3
hours or longer until firm. Top with sweetened whipped
cream before serving.

MICROWAVE DIRECTIONS: Soften gelatine in cold water in
deep 1 quart glass bowl. Add slightly beaten egg
yolks, 1/2 cup sugar, lemon peel and juice. Microwave
on medium power (50%) 4 minutes stirring every minute
until sugar is dissolved and gelatine is melted.
Precede {sic} as directed in recipe.

Reprinted with permission from _Pies On Parade_ (Jean
Porter, C and H Sugar Kitchen) Electronic format by
Karen Mintzias

– – – – – – – – – – – – – – – – – –

Italian Pasta and Bean Soup

Recipe By : Source: Vegetarian Soups for all Seasons by Nava Atlas
Serving Size : 8 Preparation Time :0:00
Categories : Beans Main Dishes
Soups Stews Vegetables
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Ingredients:
2 tablespoons extra-virgin olive oil
1 medium onion — finely chopped
2 cloves garlic — minced
1 medium carrot, peeled — cut into 1/4 dice
1 large celery stalk — cut into 1/4″ dice
4 cups great northern beans, cooked — (1-1/2 cup Dry)
7 cups cooking liquid from beans or water.
2 cups zucchini — diced
2 bay leaves
1 1/2 teaspoons Italian Herb Mix
1/4 cup tomato paste
1 1/2 cups pasta — ditalini (tiny tubes
2 tablespoons chopped fresh parsley
salt and pepper to taste

Directions:

Pick over beans, then rinse thoroughly. Put the 1 1/2 cups beans in a
large bowl with 4 times more water than beans and leave to soak over
night. Drain off soaking water and put beans in a heavy skillet or
saucepan with the specified about of water. Bring the beans to a boil,
lower the heat, cover and simmer until tender.

Heat the olive oil in a soup pot. Add the onion, garlic, carrot and
celery and sauté over medium heat, stirring frequently, until the onion
is golden. Add the beans, cooking liquid or water, zucchini, bay leaves,
herb mix and tomato paste. Bring to a boil lower heat, and then simmer
gently covered until the zucchini is just tender, about 10 minutes.
Remove from the heat and allow the soup to stand for an hour or so to
develop flavor.

In a separate saucepan, cook the pasta al dente. Rinse briefly under
cool water until it stops steaming. Add the parsley to the soup and heat
it through. When the soup is hot, add the cooked pasta and season to
taste with salt and pepper. Serve at once.

Per servings: Calories 234, Total fat 5g, protein 10g, carbohydrates
40g, cholesterol 0g, sodium 19mg.

– – – – – – – – – – – – – – – – – –

NOTES : Serves 8

Title: Honeycomb Toffee
Categories: Candy
Yield: 1 Servings

1 c Sugar
4 T Golden syrup
3 t Bicarb of soda

Mix the sugar and golden syrup in a large saucepan, simmer on low heat
for 7 minutes.
Remove from heat and quickly add soda and mix it in. This will foam
up.
Quickly pour into a greased 8″ square pan.
Leave to set.
Golden syrup is much more tasty than glucose and that is what gives it
the nice golden color.

—–

Title: Cranberry Concentrate
Categories: Diabetic, Beverages, Fruits
Yield: 8 servings

2 c Cranberries; 2 Slices lemon;
2 1/2 c Water 12 ts Artif. sweetener
(aspartame)

Combine cranberries, water and lemon slices in a stainless steel or
enamel saucepan. Bring to a boil; reduce heat and simmer uncovered
30 min.

Add sweetener, stir until dissolved. Strain, stirring and mashing
berries until a fairly dry pulp remains in strainer. Store
concentrate in refrigerator.

OR Freeze in a shallow square pan. Cut it into 8 equal blocks, then
wrap and store them in the freezer. OR freeze in a plastic ice cube
tray that holds 2 cups and makes 16 cubes.

CRANBERRY REFRESHER Dilute 1/4 cup concentrate (1/8 recipe or 2 ice
cubes) with 3/4 cup water, sugar-free ginger ale or soda water.

1 cup serving – 1 ++ extra, 12 calories 3 g carbohydrate

Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not
tested by Elizabeth Rodier, Nov 93.

MMMMM

Title: Lemon Cream Cheese Pie
Categories: Desserts, Pies
Yield: 12 servings

———————BETTY ANN CLEAVER———————
1 c Sugar
1/2 c Cornstarch
2 1/2 c Cold water
3 Egg yolks, beaten
2/3 c Lemon juice, divided
1/8 ts Salt
3 tb Butter or margarine
1 cn Sweetened condensed milk
1 pk Cream cheese,(8 oz)softened
1 pk Lemon instant pudding,small
2 Pie shells (9"), baked
Whipped cream
Lemon slices

In a saucepan, combine sugar and cornstarch. Gradually
stir in water, mixing until smooth. Cook and stir over
medium-high heat until thickened and clear. Quickly
stir in egg yolks. Bring to a boil; boil for 1 minute,
stirring constantly. Remove from heat; stir in 1/3 cup
lemon juice, salt, and butter. Cool for several hours
or overnight. In a mixing bowl, blend sweetened
condensed milk (14 oz.) and cream cheese until smooth.
Stir in pudding mix (3.4 oz) and remaining lemon
juice. Fold into chilled lemon filling. Divide and
spoon into baked pie shells. Refrigerate for several
hours. Garnish with whipped cream and lemon slices.

Yield: 2 pies.

Source: , Sept. 1993

—–

GRAPES WITH YOGURT SAUCE

Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6748
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ripe small banana — peeled and sliced
1/2 cup plain whole milk yogurt
Superfine sugar to taste
1 Dash rum
1 1/2 cups red seedless grapes — rinsed and halved
Mint leaves — or chopped
pistachio nuts for garnish

Puree banana with yogurt and season with some superfine sugar and a dash of rum
. Spoon into the
bottom of wine glasses and spoon grapes over the top; garnish with mint or pist
achios.

Yield: 2 servings

– – – – – – – – – – – – – – – – – –