1 cup oats (I used Quick Oats)
1 cup plain flour
1/2 tsp baking powder
1/3 cup dried fruit (I used chopped apricots and sultanas)
1/3 cup of plain low fat yoghurt
1 tsp vanilla
Mix all together , shape into cookies, cook at 350F (180 C) for 15 mins
and store in the fridge. I made 12 medium sized cookies and have stored
them for 3 days now and they are as crispy as the first day still.

Title: Whole Wheat Blueberry Pancakes
Categories: Diabetic, Quickbreads, Pancakes, Vegetarian, Nuts/grains
Yield: 12 pancakes

MMMMM——————MIX TOGETHER IN A MEDIUM———————–
-bowl 2 ts Baking powder;
2 c Whole wheat flour;

MMMMM————————–BEAT IN——————————-
2 c Milk;(low-fat) 1 tb Oil;
2 Eggs;

MMMMM————————–STIR IN——————————-
1 c Blueberries;

Lightly oil a frying pan and spoon batter on tablespoon.

Food Exchange per serving: 4 PANCAKES 3 STARCH/BREAD EXCHANGES, 1 MILK
EXCHANGE; PRO: 20mg; FAT: 8gm; CAR: 72gm;

Source: Vegetarian Cooking for Diabetics by Patricia Mozzer

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

MMMMM

Title: Borani-Ye Choghandar
Categories: Main dish
Yield: 8 servings

2 Garlic cloves
1 c Plain yogurt
1 t Chopped mint, dill or
-cilantro (opt)
1 lb Beets, stems trimmed
-OR
1 lb Drained canned diced beets
Water
2 T Butter
1 lg Onion, chopped

Crush garlic cloves. In small bowl combine garlic and yogurt. Cover
and refrigerate 1 hour.

If using fresh beets, place in pan of cold water to cover and bring to
boil. Simmer until tender enough to be pierced through by fork, 30-60
minutes, depending on size. Drain and rinse until cold running water
until cool enough to handle. Slip off peels and trim remaining
greens. Dice.

Saute onion in butter until golden brown. In bowl mix onions with
beets and yogurt. Makes 8 servings.

Each serving contains about: 96 calories; 123 milligrams sodium; 11
milligrams cholesterol; 4 grams fat; 12 grams carbohydrates; 4 grams
protein; 0.72 gram fiber.

MMMMM

GRANDMA’S CHICKEN SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry Soups
Dpiinc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ea Thighs, chicken, skinned,
— broiler/fryer type
2 ea Carrots, cut in 1/8-inch
— slices
2 ea Celery, ribs, cut into
— 1/4-inch slices
2 md Turnips, pared, cubed
1 lg Onion, chopped
8 c Water
1/3 ts Salt
1/4 ts Pepper
1/4 ts Seasoning, poultry
1/8 ts Thyme
1 c Noodles, egg, wide

Put the thighs in a large sauce pan or Dutch oven. Layer the
carrots, celery, turnips and onion over the chicken. Add water, salt,
pepper, poultry seasoning and thyme. Cook, covered, over medium heat
until mixture boils. Reduce heat and simmer for about 45 minutes or
until the vegetables and chicken are both fork tender.

Remove chicken; cool. Remove the chicken meat from the bones;
discard the bones. Cut chicken into bite-sized pieces.

Heat mixture to boiling; stir in the noodles. Cook, uncovered,
for 5 to 7 minutes or until the noodles are done.

Stir the chicken back into the soup – simmer for two minutes, and
serve.

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

– – – – – – – – – – – – – – – – – –

SWISS FONDUE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cheese/eggs Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Garlic clove
1 2/3 c Dry white wine
1 lb Gruyere cheese, coarsely gra
-ed
2 ts Cornstarch
1/4 c Kirsch (or more)
Nutmeg to taste, freshly gra
-ed
2 French bread, in 1-inch cube

Rub the inside of a heavy saucepan with the garlic,
add the wine and heat it over mod-low heat until it is
hot. Add the cheese by handfuls, stirring. Cook the
mixture, stirring, until smooth, keeping it just below
simmering point. In a small bowl, stir together the
cornstarch and 1/4 cup kirsch. Mix well and add to the
Gruyere mixture with nutmeg and pepper to taste. Heat,
stirring constantly, just until it begins to bubble.
Do not let it boil. Transfer to a heated fondue pot
and keep it hot over a low flame. If fondue becomes
too thick, add some additional kirsch to thin. Spear
bread cubes with long fondue forks and dip them into
the cheese. a 1967 Gourmet Mag. hippy-dippy favorite

– – – – – – – – – – – – – – – – – –

Phyllo Chicken Pot Pie

Recipe By : Tyson
Serving Size : 6 Preparation Time :0:38
Categories : Not Sent

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 boneless skinless chicken breasts
1/4 tsp seasoned salt
1 lg baking potato — cubed
1 sm onion — cut into thin wedges
2 med carrots — diced
1 14.5oz can low-sodium chicken broth
1/2 tsp poultry seasoning
1/8 tsp pepper
1/4 c flour
1/2 c fat-free sour cream
6 sheets phyllo dough — thawed
2 tbsp margarine or butter — melted

Preheat oven to 375°. Rinse chicken with cold water and pat dry with
paper towels. Cut into 1/2-inch pieces and sprinkle with seasoned salt.

Spray large nonstick skillet with cooking spray and heat over
medium-high heat. Add chicken and onion and cook and stir 5-7 minutes
or until chicken is no longer pink. Add potato, onion, carrot, 1/2 cup
broth, poultry seasoning and pepper. Bring to a boil. Cover and cook
over medium-low heat 5-6 minutes or until vegetables are tender.
Meanwhile, blend flour into remaining broth. Blend broth mixture into
vegetables. Cook and stir 1-2 minutes, or until thickened. Remove from
heat. Stir in sour cream; set aside. On work surface, layer phyllo
sheets, brushing between layers with margarine, reserving a small amount
for finished pie. Fit phyllo layers into spray-coated, deep 2-quart
casserole. Fill with chicken mixture. Fold edges of phyllo over
filling; brush with remaining margarine. Bake at 375° for 35-45 minutes
or until golden brown and filling bubbles.

– – – – – – – – – – – – – – – – – –

From: ffrisch@fmsrlu.srl.ford.com (Florian Frischmuth)
Date: 30 Jun 1995 18:38:29 GMT

Thumb Print Cookies

2/3 cup butter
1/3 cup sugar
2 egg yolks (retain whites, slightly beaten)
1 tsp vanilla
1/2 tsp. salt
1 1/2 cups sifted flour
3/4 cups finely chopped nuts (optional)

Cream butter and sugar together until fluffy. Add egg yolks, vanilla
and salt and beat well. Gradually add flour, mixing well.

Shape into 3/4-inch balls, dip in egg whites and roll in nuts. Place
1 inch apart on greased cookie sheet. Press down center of each with
your thumb.

Bake at 350F for 15 to 17 minutes. Cool slightly, then remove from pan
and cool completely on rack. Before serving, fill centers of cookies
with your favorite jam.

Peanut Butter Puffs

Recipe By :
Serving Size : 28 Preparation Time :0:00
Categories : Cookies Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup peanut butter
1/2 cup powdered sugar — sifted
2 tablespoons butter
1 teaspoon vanilla
7 sheets phyllo dough
1/3 cup butter — melted
1/2 cup semisweet chocolate pieces — melted
1/4 cup pecans — chop

For cookie filling, stir together the peanut butter, powdered sugar, 2
tablespoons of butter and vanilla until well mixed. Set aside.

Brush 1 sheet of phyllo dough with some of the melted butter. (Keep
remaining sheets covered with a damp towel to prevent them from drying out.)
Cut phyllo sheet lengthwise into 4 long strips. Place a slightly rounded
teaspoon of the peanut butter filing about 1″ from one end of one of the
strips. Starting at the same end with the filing, fold a corner of the dough
over the filling so it lines up with the other side of the strip, forming a
triangle. Continue folding like a flag in a triangular shape, using the
entire strip. Repeat with the remaining cut strips and sheets of phyllo.
Brush each triangle with melted butter and place on an ungreased cookie
sheet, seam side down. Bake in a 400 oven for 6 to 8 minutes or until
golden. Cool on wire racks.

Pipe or drizzle the tops of the triangles with melted chocolate (thin
chocolate with melted shortening, if necessary). Or, if desired, spread
cookies with chocolate and sprinkle with chopped pecans. Cool until
chocolate sets. Serve immediately or cover and chill for up to 2 days.
Makes 28.

You can freeze the UNFROSTED triangles to have on hand for last minute
holiday entertaining or gift giving. Decorate with chocolate and nuts just
before serving.

– – – – – – – – – – – – – – – – – –

Title: TRIFLE (RASPBERRY.CUSTARD BOWL)
Categories: Desserts, Alcohol
Yield: 1 servings

1/2 c Sugar
3 tb Cornstarch
1/4 ts Salt
3 c Milk
1/2 c Dry white wine
3 Egg yolks,beaten
3 tb Butter or
-margarine,softened
1 tb Vanilla
2 1/2 oz Whole blanched almonds
2 pk Ladyfingers (3oz)
1/2 c Red raspberry preserves
1 pk Frozen red
-raspberries (12oz)
1 c Chilled whipping cream
2 tb Sugar

Mix 1/2 cup sugar, the cornstarch and salt in 3-quart saucepan; gradually
stir in milk and wine. Heat to boiling over medium heat, stirring
constantly. Boil and stir 1 minute. Gradually stir at least half of the hot
mixture into egg yolks; stir back into hot mixture in pan. Boil and stir 1
minute. Remove from heat. Stir in butter and vanilla until butter melts.
Cover and refrigerate at least 3 hours. Soak almonds in hot water about 3
minutes; drain. Carefully cut almonds lengthwise in half with sharp knife.
Split ladyfingers lengthwise in half; spread each half with raspberry
preserves. Layer in 2-quart serving bowl 1/4 of the ladyfingers (cut sides
up), 1/4 cup of the halved almonds, half of the raspberries and half of the
pudding; repeat. Arrange remaining ladyfingers around edge of bowl in
upright position with cut sides toward center. (It may be necessary to
gently ease ladyfingers down into pudding about 1 inch so that they remain
upright.) Cover and refrigerate 30 minutes. Beat cream and 2 tablespoons
sugar in chilled small mixer bowl until stiff; spread ocer top of dessert.
Garnish with remaining almonds and reserved raspberries. NOTE: Do not use
soft-type margarine in this recipe. From: Sandee Eveland

—–

Hot Chicken Wings

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Appetizers
Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 pounds chicken wings
6 ounces tabasco sauce
1/2 cup butter — melted

Cut the chicken wings in two at the joints. In a large frying pan or skillet;
heat to 360¡ enough oil (or shortening) to cover the chicken wings. Add the
wings and fry until crisp, about 12-15 minutes.

To bake, preheat the oven to 450¡. Spread the chicken wings out on a baking
sheet in one layer and bake 45 minutes.

To make the sauce, combine the tabasco and melted butter and blend thoroughly.
As soon as the chicken wings are cooked, douse with the sauce, and serve
immediately.

– – – – – – – – – – – – – – – – – –

Per serving: 366 Calories; 32g Fat (78% calories from fat); 19g Protein; 1g
Carbohydrate; 120mg Cholesterol; 236mg Sodium