Title: WHOLE WHEAT PITA BREAD
Categories: Diabetic, Quickbreads, Breadmaker
Yield: 12 servings

1 pk Active dry yeast;
1 ts Honey;(needed 4 yeast action
1 c Plus 2 tbs warm water
(110-115) water
2 1/4 c All-purpose wheat flour;
1/2 c Whole wheat flour;
1 ts Salt

Add yeast and honey to warm water in a medium-size
bowl; let stand until foamy, about 5 minutes. Combine
the fours and salt in a large mixing bowl. Pour yeast
mixture into center and stir until dough can be
gathered into a ball. Knead dough floured board until
smooth. Place dough in a large, lighty oiled bowl.
Cover with a damp towel and place in a dry, draft-free
place until dough had doubled, 1 to 2 hours. Punch
down dough; place on lightly floured board. Divide
dough into 12 equal pieces. Shape into circles and
place on nonstick cookie sheets. Allow to rest,
covered with damp towel for 30 minutes. On lightly
floured board, roll out each piece of dough to a
circle, about 5 inches in diameter. Place on cookie
sheets; let stand about 30 minutes. Bake on middle
rack of preheated 500 oven for 5 minutes. Remove pites
from cookie sheets and let cool on rack. Store in
airtight container in refrigerator. To serve, reheat
wrapped in aluminum foil at 350 for 10 minutes.

Food Exchanges per serving: 1 1/2 STARCH EXCHANGES
CHO: 21g; PRO: 3g; FAT: 0g; CAL: 99 Low-sodium diets:
Omit salt.

Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess,R.D., M.S.

Brought you and yours via Nancy O’Brion and her Meal
Master

—–

Title: FRUIT AND CHOCOLATE DREAM SQUARES
Categories: Cookies
Servings: 16

MMMMM—————————–TOPPING———————————-
2/3 c All-purpose flour
1/2 c Pecans, chopped
1/3 c Firmly packed brown sugar
6 T Butter, softened

MMMMM——————————CRUST———————————–
1 1/4 c All-purpose flour
1/2 c Granulated sugar
1/2 c Butter
1/2 c Raspberry or strawberry jam
1 pk NESTLE Toll House milk
-chocolate morsels (11.5 oz)

TOPPING: In small bowl, combine 2/3 cup flour, pecans and brown sugar.
With pastry blender or 2 knives, cut in 6 tablespoons butter until mixture
resembles coarse crumbs; set aside.

CRUST: Preheat oven to 375’F. Grease 9″ square baking pan. In small bowl,
combine 1 1/4 cup flour and granulated sugar. With pastry blender or 2
knives, cut in 1/2 cup butter until mixture resembles fine crumbs. Press
into prepared pan.

Bake 20-25 minutes until set but not brown. Spread with jam. Top with
Nestle Toll House milk chocolate morsels and Topping.

Bake 15-20 minutes longer until top is lightly browned. Cool completely;
cut into 2 1/4″ squares.

Makes 16 squares.

MMMMM

Title: Cottage Cheese-Herb Dip
Categories: Appetizers, Dip/spread, Snacks
Yield: 1 recipe

1 c Cottage cheese, creamed
2 tb Lemon juice
2 tb Milk
2 tb Salad dressing (mayonnaise)
2 tb Green onions, chopped
1/4 c Parsley, coarsely chopped
1/2 ts Tarragon leaves
1 ds Pepper

Mix ingredients in a blender, scraping sides of blender jar with a
rubber scraper and reblending as required until mixture is smooth and
creamy.

Serve with fresh vegetable sticks.

Makes 1-1/3 cups dip

Calories per 1 tablespoon serving: About 20

Source: FOOD — by U.S. Department of Agriculture
Typed for you by Karen Mintzias

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GARLICKY TORTILLINI

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 c Vinegar — herb or white wine
2 T Mustard — dijon
1 t Oregano — dried
1/2 ts Rosemary — dried
1/2 ts Thyme — dried
4 Garlic cloves — crushed
30 Tortillini fresh — 225 g
1 lb Mushrooms — small
2 Peppers — sweet red or green
1 Squash — acorn
30 Bamboo skewers — 6″

Combine vinegar, mustard, basil, oregano, rosemary, thyme and garlic in
glass or stainless steel bowl. Slowly whisk in oil till blended. Cook
tortillini in boiling water, drain. Transfer to large bowl. Gently toss
with half of vinaigrette. Refrigerate covered at least 12 hours, tossing
occasionally. Clean mushrooms, trim and discard stems. Toss mushroom caps
with remaining vinaigrette. Refrigerate at least 12 hours, tossing
occasionally. Slice peppers lengthwise into strips and then diamonds or
fancy shapes with canape cutter. Drain tortillini and mushrooms.
Thread 1 tortillini, 1 pepper diamond and 1 mushroom cap on each skewer.
To serve trim 1/2″ off bottom of acorn squash till it stands flat. Stick
tortillini skewers in it. MAKES:30

– – – – – – – – – – – – – – – – – –

Title: Chicken Meat Nutritional Information
Categories: Information, Poultry, 94-Dccc
Servings: 3 ounces

3 oz Chicken, cooked, edible,
— skinless

Breast (baked):
===============

Per serving:
: 116.0 calories
: 24.0 g protein
: 0.0 g carbohydrate
: 2.0 g total fat
: 0.0 g saturated fat
: 72.0 mg cholesterol
: 63.0 mg sodium

Drumstick (baked):
==================

Per serving:
: 132.0 calories
: 23.0 g protein
: 0.0 g carbohydrate
: 3.0 g total fat
: 1.0 g saturated fat
: 79.0 mg cholesterol
: 81.0 mg sodium

Thigh (baked):
==============

Per serving:
: 150.0 calories
: 21.0 g protein
: 0.0 g carbohydrate
: 7.0 g total fat
: 2.0 g saturated fat
: 81.0 mg cholesterol
: 75.0 mg sodium

Whole (roasted):
================

Per serving:
: 135.0 calories
: 24.0 g protein
: 0.0 g carbohydrate
: 4.0 g total fat
: 1.0 g saturated fat
: 76.0 mg cholesterol
: 83.0 mg sodium

Wing (baked):
=============

Per serving:
: 149.0 calories
: 23.0 g protein
: 0.0 g carbohydrate
: 6.0 g total fat
: 2.0 g saturated fat
: 72.0 mg cholesterol
: 78.0 mg sodium

Source: “Chicken Cookery” – 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

————————————————

1 cup cooked sweet potatoes
4 tablespoons sweet butter
3/4 cup top milk (half and half)
1/2 teaspoon ginger
1/2 cup chopped pecans
3 eggs
1/2 cup packed dark brown sugar
1/4 teaspoon cinnamon
1/2 teaspoon salt
9-inch unbaked pie shell
4 tablespoons sweet butter
4 tablespoons flour
4 tablespoons brown sugar

Preheat oven to 350 degrees. Put the sweet potatoes through a vegetable
ricer. Beat the eggs with the sugar and butter until smooth and light. Beat
in the half half, the sweet potatoes, the seasonings, and the pecans. Turn
into the pastry shell. Make the topping by beating the ingredients together.
Sprinkle over pie filling. Bake until the top is golden brown and the pie
firm, about 40 minutes (a skewer inserted in the center of the pie should
emerge clean.) Serve with slightly sweetened whipped cream.

Chocolate Mint Napoleon*

Recipe By : Shane Gorringe, The Grill Room, Windsor Court Hotel
Serving Size : 4 Preparation Time :0:00
Categories : Chocolate
Desserts And Sweets

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Mint Sauce:
6 Tablespoons Green Creme De Menthe
2 Tablespoons Sugar
1/2 Vanilla Bean — split lengthwise
Mousse:
2 Large Egg Yolks
1/4 Cup Sugar
3/4 Cup Whipping Cream — chilled
6 Ounces Bittersweet Chocolate — finely chopped
1/4 Cup Clear Creme Do Cacao
1/4 Cup Unsalted Butter — at room temperature
Chocolate Barke:
2 Ounces Clear Hard Peppermint Candies
12 Ounces Bittersweet Chocolate — finely chopped

For sauce: Combine creme de menthe and sugar in small saucepan. Scrap in
seeds from vanilla bean; add bean. Stir over medium heat until sugar
dissolves.
For Mousse: Whisk yolk and 1/4 cup sugar in small bowl to blend. Bring 1/4
cup cream to simmer in heavy small saucepan. Gradually whisk hot creme into
egg mixture. Return mixture to same saucepan. Stir constantly over
medium-low heat until custard thickens, about 1 minute (DO NOT BOIL). Reduce
heat to low. Add chocolate, creme do cacao and butter and stir until smooth.
Pour into large bowl. Chill until cool, stirring occasionally, about 15
minutes. Beat 1/2 cup cream in small bowl to stiff peaks. Fold cream into
chocolate mixture. Cover and chill.
For Chocolate Bark: Line 2 large baking sheets with parchment. Finely grind
mints in food processor. Place half of chocolate in top of double boiler set
over simmering water. Stir until candy thermometer registers 115 degrees.
Pour onto 1 prepared sheet. Using spatual, spread chcolate to 1/16-inch
thickness over parchment. Spinkle half of ground candies over half of
chocolate. Fold parchment in half to seal candies in chocolate. Repeat with
remaining chocolate and candies. Cover and chill 1 to 24 hours.
Peel parchment off chocolate bark. Break or cut each sheet of bark into 6
irregular pieces, reserving any small pieces for garnish. Place 1 bark piece
on plate. Spread scant 1/3 cup mousse over bark. Place another bark piece
atop mousse. Spread scant 1/3 cup mousse over. Top with another bark piece.
Place dollop of mousse atop chocolate and top with any smaller bark pieces,
standing pieces upright. Repeat with remaining bark and mousse. (Can be
made 6 hours ahead. Cover; chill.) Garnish with fresh mint leaves.
Serve napoleons with mint sauce.
My note: The picture of this recipe shows the napoleons sitting atop the
mint sauce which has been carefully spooned in swirls on to the plate.

– – – – – – – – – – – – – – – – – –

NOTES : Bon Appetit, September 1994, pg. 72

Title: BEEF-TOMATO FREEZER MIX
Categories: Hamburger, Beef
Yield: 16 servings

4 lb Ground beef
2 1/2 Large onions,chopped
1 c Chopped green pepper
3 Cloves garlic,minced
3 cn Tomato sauce (15oz)
1 cn Tomato paste (12oz)
2 ts Salt
3/4 ts Pepper

Cook and stir meat in Dutch oven until brown. Drain
off fat. Stir in remaining ingredients; heat to
boiling. Reduce heat; cover and simmer 15 minutes,
stirring occasionally. Divide mixture among four
1-quart freezer containers (about 3 cups in each).
Cool quickly. Cover and label; freeze no more than 3
months (see note). Use freezer mix in the recipes that
call for it.

—–

Date: Wed, 19 Oct 94 11:35:09 CDT
From: Doug Harder

Salsa

20 Med. tomatoes
1-14 Jalapeno peppers minced and seeded
2 Red Bell Peppers
2 green Bell Peppers
4 Onions
1/4 C salt or to your taste
1 1/2 lemon juice

1. Chop veg and boil until thick (about three hours) then add 4 T
cornstarch and boil for 15 min. The original recipe called for 14
Jalapenos, but you should vary with the hottness of the peppers and to your
taste. I cook this salsa in with my brown rice. Quick, easy, and good.
My dad put up 60 pints this year!! Let me know if you like it.

Title: Orange, Lettuce, and Walnut Salad (Shlada Bellecheen)
Categories: Fruits, Harned 1994, Moroccan, Nuts, Salads
Yield: 6 servings

1 Head romaine lettuce
3 Navel or temple oranges
2 tb Fresh lemon juice
2 tb Sugar
1 pn Salt
1/2 ts Cinnamon
1 tb Orange flower water
3/4 c Walnuts; chopped

Wash lettuce and section into leaves, discarding the tough outer ones.
Drain; wrap in paper towels to dry. Store in refrigerator until
needed.

Peel oranges and remove all outside membranes, using a small serrated
knife and employing a seesaw motion. Section the oranges by cutting
away all the membranes from the orange flesh. As you work, lift out
each section and place in a small mixing bowl. Squeeze the juice
from the remainder of the orange over the sections to keep them
moist. Cover; keep chilled.

Make a dressing by mixing the lemon juice, sugar, salt, cinnamon,
orange flower water and 2 tb. of the orange juice. Blend well, then
taste. The dressing should be sweet.

Just before serving, shred the lettuce and arrange in a glass serving
dish. Pour the dressing over it; toss. Make a design around the
edges with overlapping sections of orange, then sprinkle the salad
with the chopped walnuts and dust with more cinnamon. Serve
immediately.

Variation: Prepare as above, using 3/4 cup chopped dates and almonds
in place of the chopped walnuts.

From _Couscous and Other Good Food from Morocco_ by Paula Wolfert. New
York: Harper Row, Publishers, Inc., 1987. Pp. 81-82. ISBN
0-06-091396-7. Typed for you by Cathy Harned.

MMMMM