Title: DOUBLE-CHOCOLATE OATMEAL COOKIES
Categories: Low-cal, Desserts, Cookies
Yield: 36 servings

1 c Sugar
1 c (2 sticks) margarine
1 Large egg
1/4 c Water
1 ts Vanilla
1 1/4 c All-purpose flour
1/2 c Whole-wheat flour
1/4 c Cocoa
2 c Rolled oats
1/2 ts Baking soda
1/2 c Semisweet chocolate chips

Cream sugar and margarine together at medium speed until light and fluffy.
Add egg, water, and vanilla, and mix at medium speed for 30 seconds,
scraping down the bowl before and after adding egg, water and vanilla. Stir
flours, cocoa, oatmeal, baking soda and baking powder together to blend ;
add to egg mixture. Mix to medium speed to blend and then add chocolate
chips. Drop dough by 1 1/2 tablespoonfuls onto cookie sheets that have been
sprayed with pan spray or lined with aluminum foil. Bake at 350 for 12 to
14 minutes, or until cookies are not quite firm; do not over bake, or
cookies will be too hard. Remove them to a wire rack and cool to room
temperature. Yield: 36 servings (36 cookies) Food exchanges per serving: 1
bread and 1 fat Calories: 120, CHO: 15g, PRO: 2g, FAT 6g, Na: 77 mg,
Cholesterol 8mg

Source: Desserts for Diabetics by Mabel Cavaiani, R. D. Brought to you and
North PoleAlaska, Feb 1994

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Title: Nutty Brussels Sprouts
Categories: Diabetic, Vegetables, Side dishes
Yield: 4 servings

1 lb Brussels sprouts -toasted
1 ts Vigin olive oil; 1/8 ts Ground cardamom;
8 Toasted hazelnut or almonds;

Wash Brussels sprouts and trim off bottoms of stems and loose leaves.
Steam sprouts over boiling water until tender, 7 to 10 minutes.
Romove sprouts to a serving bowl and stir in olive oil, nuts and
cardamon. Food Exchange per serving: 1 1/2 VEGETABLE EXCHANGES + 1/2
FAT EXCHANGE CAL: 62; CHO: 0mg; CAR: 9.1g; PRO: 3g; SOD: 22mg; FAT:
3g;

Source: Light Easy Diabetes Cuisine by Betty Marks

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Biscuits

Recipe By : Ruth of Sylvia’s Restuarant
Serving Size : 24 Preparation Time :0:50
Categories : Breads Breakfast
Soul Food

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup shortening — Vegetable
– More for the pan
5 cups all-purpose flour
1/2 cup sugar
4 teaspoons baking powder
2 teaspoons salt
1 1/4 cups milk
4 eggs — large

1) Preheat the oven to 400 degrees F. Grease an 11 by 7 inch pan with
shortening.

2) Stir the flour, sugar, baking powder, and salt in a large mixing bowl until
blended. Make a well in the center of this dry mixture and add the milk, 1/2
cup shortening, and eggs. Mix the wet ingredients with your hands until the
eggs and milk are blended. (There will still be some lumps of shortening.)
Slowly work the dry ingredients into the wet ingredients with your fingertips.
The finished dough should be soft but not sticky, so you may have to add a
little more flour if it seems too wet, or stop mixing before all the flour is
added if it seems too dry.

3) Turn the biscuit dough out onto a lightly floured surface. Roll the dough
out to 1/2 inch thick. Cut into 3 1/2-inch rounds and place side by side on
the greased baking pan. (The biscuits should be touching but not
overlapping.) Reroll the dough as many times as necessary to cut all the
biscuits possible. Let the biscuits rest in a warm place 10 to 15 minutes (on
top of the warm oven is a good place).

4) Bake until the biscuits are deep golden brown and light to touch when you
pick one up, about 20 minutes. If some of the biscuits are browning more
quickly than others, rotate the pan after about 10 minutes. Break apart and
serve.

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Per serving: 167 Calories; 6g Fat (31% calories from fat); 4g Protein; 25g
Carbohydrate; 32mg Cholesterol; 254mg Sodium

Title: PIZZA CRUST
Categories: Kids, Breadmaker
Yield: 12 servings

-CHRISTINE ERICKSON (MMVH58
3 c Flour
1/4 c Corn meal
1/4 c Vegetable oil
2 tb Olive oil
1 ts Salt
1 pk Yeast
1 c Water

Add ingredients according to the BM cookbook.

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Jay’s Chili

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Meats Main Dish
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Onions;med — finely chopped *
1 Green bell pepper — f/chopped*
1 Celery stalk — finely chopped*
2 Garlic cloves — minced *
2 teaspoons Oil
4 pounds Lean ground beef
2 Stewed tomatoes — 14 1/2oz cns
1 Tomato sauce — 15-oz can
1 Tomato paste — 6-oz can
1/4 cup Green chili salsa
1 Jalapeno — finely chopped
3/4 cup Chili powder
1 4-oz can diced green chilies
1/2 cup Water
1 teaspoon Salt

In Dutch oven, saute first four starred ingredients in hot oil until tender.
Add meat, 1 pound at a time, stirring until meat loses redness. Drain; add
water.
Add remaining ingredients, stirring after each addition. Simmer 2 1/2 to 3
hours, stirring frequently. Season to taste with garlic salt and pepper, if
desired.

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SUGAR-CRUSTED PARSNIPS

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Parsnips
2 tb Butter
1 tb Sugar, brown
Nutmeg
1/4 ts Salt
1/8 ts Pepper, black

Wash and scrape parsnips; cut into julienne strips.
Cover and cook in a small amount of boiling water five
minutes or until tender; drain well.

Melt butter in a large skillet; add brown sugar, and
stir until blended. Add parsnips; cook over medium
heat about two minutes, stirring constantly, until
parsnips are glazed. Add remaining ingredients.

— Edith Askins
Greenville, TX
per Southern
Living magazine

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Italian Vegetable Stew

Recipe By : Family Circle
Serving Size : 1 Preparation Time :0:15
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups green beans — trimmed,cut in half
1 1/2 cups onion — sliced
2 teaspoons garlic — minced
1 small eggplant — cut 1″ cubes
2 large yellow squash or zuchinni — cut 1″ cubes
1 large baking potatoe — peeled, 1/2″ chunks
2 bell pepper — cut in strips
1 1/2 cups tomato sauce
1/4 cup olive oil
1 teaspoon salt

Put green beans, onions and garlic in a 4 quart or larger crockpot. Mix all
of the remaining ingredients in a bowl. Add to crockpot. Cover and cook on
low for 8 hours or on hight for 4 hours, until vegetables are tender.

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Title: BAKED CHIMICHANGAS
Categories: Mexican, Hamburger, Beef
Yield: 4 servings

1 x Almond Red Sauce; *
1 x Jalepeno Cream Sauce; *
1 lb Ground Beef
1/4 c Onion; Finely Chopped, 1 sm.
1 ea Clove Garlic; Finely Chopped
1/4 c Almonds; Slivered
1/4 c Raisins
1 tb Red Wine Vinegar
1 ts Red Chiles; Ground
1/2 ts Salt
1/4 ts Cinnamon; Ground
1/8 ts Cloves; Ground
4 oz Green Chiles; Chopped, 1 can
1 c Tomato; Chopped, 1 medium
8 ea Flour Tortillas; **
1 ea Egg; Large, Beaten
2 tb Margarine Or Butter;Softened

* See Sowest2. ** Tortillas should be 10-inches in diameter and be
warmed. Prepare Almond Red Sauce and Jalepeno Cream Sauce; reserve. Cook
and stir ground beef, onion and garlic in 10-inch skillet over medium heat
until beef is brown; drain. Stir in remaining ingredients except tortillas,
egg and margarine. Heat to boiling; reduce heat. Simmer uncovered for 20
minutes; stir occasionally. Heat oven to 500 Degrees F. Spoon about 1/2
cup of beef mixture onto the center of each tortilla. Fold one end of th
tortilla up about 1 inch over the beef mixture; fold right and lift sides
over folded end, overlapping. Fold remaining end down; brush edges with
egg to seal brush each chimichanga with margarine. Place seam sides down
in ingreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch. Bake until
tortillas begin to brown and filling is hot, 8 to 10 minutes. Serve with
Almond Red Sauce and Jalepeno Cream Sauce. FRIED CHIMICHANGAS: Omit 2 T
Butter Or Margarine. Heat vegetable oil (about 1 inch) to 365 degrees F.
Fry chimichangas 2 to 3 at a time in hot oil, turning once, until golden
brown, 3 to 4 minutes. Keep warm in 300 degree F Oven.

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Date: Tue, 28 Jun 94 05:59:12 CDT
From: Jeanne Chappell

Someone requested a FF pasta recipe for the Atlas hand-cranked pasta machine.

I have had an Atlas for years and make FF pasta regularly. My recipe is very
simple:

2 1/2 C Semolina flour
1 container EggBeater (equivalent to 4 eggs)

Mix/Kneed, adding more flour as needed

I then rub my hands with olive oil and roll the ball of dough in my hands –
then place the ball of dough in a plastic baggie for 1 hour before rolling
dough in the pasta machine.

Title: MCHAMBURGER COOKIES
Categories: Desserts, Cookies
Yield: 1 servings

WALDINE VAN GEFFEN
VGHC42A—–
1 Box vanilla wafers
1 c Flaked coconut
Green food coloring
1 pk Chocolate coated Keebler —
Grasshopper cookies
1 cn Vanilla frosting
Yellow food coloring
1 Egg white — beaten
Slightly
2 tb Sesame seeds

Place vanilla wafers on surface, flat side up. In a
plastic food bag knead coconut with just enough green
food coloring to tint it the color of shredded
lettuce. Put 1/3 of frosting into small bowl with just
enough water to thin to consistency of buttermilk
(pourable). Add a few drops yellow food coloring to
resemble color or American cheese. Place a dab of
frosting on flat side of each vanilla wafer and then a
bit of tinted coconut. Place a Keebler cookie on top
of that with a little bit of frosting and cover with
flat sideof another vanilla wafer, using a little
pressure to force some of the frosting to drip over
sides resembling melted cheese. Wipe top of each
assembled cookie in beaten egg white and sprinkle with
a few sesame seeds before egg white can dry. Let stand
at room temp until firm or set and wrap each in paper
used to wrap the McDonald’s hamburgers in. Store at
room temp, covered, to use in a week or two. Source:
Gloria Pitzer’s Secret Recipe Newsletter.

Recipe By :

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