Title: FRIED CHICKEN SLICES WITH LEMON SAUCE
Categories: Chinese, Chicken
Yield: 4 servings

3/4 lb Chicken breast

———————–FOR MARINADE———————–
1/2 ts Salt
1/2 tb Wine
1/2 tb Light soy sauce
1 tb Cornstarch
1 tb Cold water
1 Egg yolk
1/8 ts Pepper
8 c Oil

————————FOR COATING————————
6 tb Cornstarch
3 tb Flour

——————–FOR SEASONING SAUCE——————–
3 tb Lemon juice (fresh)
3 tb Soup stock
1/2 ts Salt
2 ts Cornstarch
1 ts Sesame oil
3 Drops yellow food coloring

1.) After removing the chicken skin, cut into 1 – 1/2
inch-wide 2 inch-long thin slices. Marinate with the
salt, wine, soy sauce, cornstarch, water, egg
yolk and pepper. Soak about 10 minutes.
2.) Mix seasoning sauce in a small bowl.
3.) Mix 6 Tb. of cornstarch and 3 Tb of flour on a
plate. Use it to coat each piece of the chicken.
Deep fry the chicken slices over low heat about 1/2
minute until golden. Reheat oil very hot. Deep fry the
chicken again for 10 more seconds. Drain and remove to
a platter. 4.) Heat another 1 Tbs of oil. Stir fry
the seasoning sauce, when it boils and thickens,
splash 1 Tbs of hot oil to make the sauce shine. Pour
the sauce onto the fried chicken slices. Serve hot.
(Garnish the platter with some sliced lemon and
parsley). Note: If you like a more sour taste,
squeeze the juice from the lemon on the chicken
slices.

—–

Title: Corned Beef Dinner
Categories: Diabetic, Main dish, Meats, Vegetables
Yield: 16 3oz servin

4 lb Corned-beef round;* 6 Parsnips;
Water 3 Poatatoes; 4 oz each
6 Onions; 6 c Cabbage
6 Carrots;

Cover meat with cold water in Dutch oven; bring to a boil; drain.
Add water to cover; again bring to boil; reduce heat to low. Cover.
Cook as until meat is nearly tender (about 3 hours). skimming off as
much fat as possible from cooking water; (If you remove meat from
broth and refrigerate-or put in freezer, if time short-fat will
harden and remove easily 10-15.) Add vegetables; cook until
vegetables from water; drain and trim from meat. (about 10-15
minutes). Remove vegetables from water; drain and trim fat from meat.

Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 2 VEGETABLES
EXCHANGES + 3 LEAN MEATS EXCHANGES CAL: 300

Source: Recipes for Diabetics by Billie Little

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COCOA BRANANA MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breakfast Muffins

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c All-purpose flour
1/2 c Sugar
2 ts Baking powder
1/2 ts Salt
2 tb Unsweetened cocoa powder
1 1/2 c All-bran® cereal
3/4 c Skim milk
2 Egg whites
1/4 c Vegetable oil
1 c Sliced ripe banana — (about 1
Vegetable cooking spray

Recipe by: Kellogg’s All-Bran 1. Stir together flour,
sugar, baking powder, salt, and cocoa powder. Set
aside.

2. In large mixing bowl, combine All-Bran cereal and
milk. Let stand 5 minutes or until cereal softens. Add
egg whites and oil. Beat well. Stir in bananas. Add
flour mixture stirring only until combined. Portion
batte evenly into twelve 2-1/2-inch muffin-pan cups
coated with cooking spray.

3. Bake at 400°F. about 25 minutes or until lightly
browned. Serve warm.

– – – – – – – – – – – – – – – – – –

Marshmallow Roses and Leaves

Recipe By : Woman’s Day Magazine
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Fillings Frostings

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
10 ounces package large plain marshmallows — (about 40)
3 cups confectioner’s sugar — plus more if needed
green and pink paste or liquid food color
cornstarch
granulated sugar

1. Process marshmallows and 2 cups of the confectioners’ sugar in a food
processor until large crumbs form. Tip crumbs into a microwave-safe bowl
and microwave on high 10 seconds. Carefully (mixture may be hot) start
working the sugar and marshmallows with your hands, kneading, squeezing and
pulling, until a slightly sticky paste forms. (This will take about 10
minutes.)

2. Knead in remaining 1 cup confectioners’ sugar, microwaving mixture 2 to 3
times in 5 to 10 second increments to soften. When done, you should have
a smooth elastic dough.

3. Form dough into a disk and cut 1/4 off. Knead green color into small
portion, pink into the rest (colors dry slightly darker). If using liquid
food color, you may need to work in some more confectioners’ sugar. Wrap
pink dough in plastic wrap.

4. Fill a pie plate or other shallow container with about 1/2 inch granulated
sugar (this will safely support and hold leaves and roses while drying).

5. LEAVES: Lightly dust work surface and a rolling pin with cornstarch.
Roll out green dough to 18×4 inches. Trim edges. Cut lengthwise into
3/4-inch-wide strips. Cut each strip diagonally into diamonds. With sharp
side of a small knife, mark veins on each leaf. Twist leaves gently, then
set in sugar in pie plate.

ROSES: Roll out 1/3 the pink dough as thinly as possible (keep rest
wrapped). Cut out several 3/4 inch circles, using a piping tube, bottle
cap or other round cutter. Press a small amount (about 1/4 teaspoon) of
the scraps into a thick “stem,” about 1/2 inch high. Dust fingers with
cornstarch. Press 1 circle of dough between fingers until thin, wavy-
edged and about half again as wide. Wrap around stem. Continue adding
petals (10 to 12), pressing them firmly against the stem. Break off stem.
Set rose in sugar. Repeat with remaining dough.

– – – – – – – – – – – – – – – – – –

Title: CURRIED CORN AND TOMATO SOUP
Categories: Soups/stews, Vegetables, Appetizers
Yield: 6 Servings

2.00 c Corn kernels
4.00 c Chicken stock
1.00 tb Butter
1.00 Bay leaf
1.00 c Onion, finely chopped
1.00 c Yogurt, plain
2.00 ts Garlic, minced
Chives, chopped
1.00 tb Curry powder
3.00 tb Flour
1.00 Large tomato, in cubes

1. Heat the butter in a saucepan and add the onion. Cook until
wilted then add the garlic. Stir.
2. Add the curry powder and flour. Stir. Add the tomato, chicken
stock and bay leaf, stirring. Let simmer for 20 minutes. 3. Pour the
soup into the container of a food processor or electric blende Blend
as thoroughly as possible. Reheat and add the corn. Bring to the boi
4. Remove from the heat and stir in the yogurt. Serve sprinkled with
chopp chives.

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Title: China Moon Ten Spice Honey Dip
Categories: Sauces, Chinese, Ethnic
Yield: 1 servings

————————-BARB DAY————————-
1/2 c Honey
1/4 c Soy sauce; plus 1 tablespoon
1/4 c Pickled Ginger juice; from
– CM Pickled Ginger recipe
1/4 ts -China Moon Ten Spice; see
– recipe

Makes 1 cup.
Combine all of the ingredients in a small
non-aluminum saucepan. Heat, stirring, over low heat
until the honey dissolves, 3 to 4 minutes. Store,
refrigerated, in a clean container. Warm over low
heat to a liquid consistency before using.

Source: China Moon Restaurant, San Francisco, Ca,
Barbara Tropp

—–

Title: Mom’s Pumpkin Cookies
Categories: Cookies, Holiday
Yield: 10 servings

3 c Pumpkin
1 c Shortening
2 c White sugar
4 c Flour
2 ts Soda
2 ts Salt
2 ts Baking powder
2 ts Vanilla
2 Eggs
2 ts Cinnamon
1 lg Bag chocolate chips
1 Jar marichino cherries
-chopped

Cream together pumpkin, shortening, white sugar. Then
add and mix flour, soda, salt, baking powder. Then add
and mix vanilla, eggs, cinnamon. Then add and mix
chocolate chips, cherries, nuts. Drop by spoonful on
greased cooie sheets. 12 – 14 minutes at 375~

—–

Title: Cracked Wheat Carrot Loaf
Categories: Diabetic, Breads/bm
Yield: 12 servings

1/2 c Boiling water 1 ts Salt
1/4 c Cracked wheat; 1 c Carrot; shredded
1 Package active dry yeast; 1 Egg;
1/4 c Warm water 2 1/3 -2 2/3 cups all-purpose
1/3 c Skim milk; warm -flour
1/4 c Margarine 2/3 c Oat Bran Cereal
1/4 c Brown sugar; firmly packed

In small bowl pour boiling water over cracked wheat; let stand 15
minutes. Drain excess water; set aside. Dissolve yeast in warm
water. In lare bowl combine milk, margarine, brown sugar, salt,
carrot, and egg. Add dissolved yeast and cracked wheat. The
margarine may not melt completely. In small bowl, combine 1 cup of
the all-purpose flour and Oat Bran cereal; add to yeast mixture. Add
enough remaining all-purpose flour to make a moderatelly stiff dough.
Turn out onto a lightly floured surface. Knead about 10 minutes or
until dough is smooth and elastic. Shape into ball. Grease large
bowl. Place dough ub bowl turning once to coat surface. Cover; let
rise in warm place about 1 1/2 hours or until nearly double in size.
Grease 9″ by 5″ loaf pan or coat with vegetable pan-coating. Punch
dough down; shape into loaf. Place in prepared pan. Cover; let rise
in warm place about 1 hour or until nearly double in size. Meanwhile
heat oven to 375. Bake 25-30 minutes, shielding crust with aluminum
foil after 20 minutes of baking. Remove from pan; cool on wire rack.

Food Exchanges per serving: 2 STARCH EXCHANGES

CHO: 30g; PRO: 4g; FAT: 1g; CAL: 146
Low-sodium diets: Omit salt. Substitute unsalted margarine.

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

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

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NO MORE CHINESE TAKE-OUT

Recipe By : TVFN How to Boil Water
Serving Size : 2 Preparation Time :0:00
Categories : Chinese Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon vegetable oil
1 bunch scallions — cut in 1 inch pieces
1 tablespoon pre-minced garlic
1 package pre-cut chicken tenders
1 package pre-cut broccoli or carrots
3 tablespoons water
3 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 teaspoon powder ginger or 1 tablespoon fresh ginger —
chopped
1/4 pound snow peas — fresh or frozen

Heat electric wok at medium high setting.
Add oil and stir in scallions and garlic.
Add chicken and toss to coat.
Cook for 2-3 minutes. Add broccoli or carrots and water.
Cover and steam for 4 minutes.
Stir in vinegar, soy sauce and ginger.
Simmer mixture for 2 minutes.
Add snow peas and toss to coat. Serve with rice.

Yield: Serves 2 college student

– – – – – – – – – – – – – – – – – –

NOTES : Show #

Title: Scrambled Eggs With Zucchini
Categories: Cheese Eggs Main dish Mexican Vegetables
Servings: 6

1 c Zucchini; Coarsely Chopped
2 tb Margarine Or Butter
6 ea Eggs; Large
1/4 c Milk
1/2 ts Chile Powder
1/4 ts Salt
1 ds Pepper
1/2 c Monterey Jack Cheese; *

* There should be 2 oz of shredded cheese.
————————————————————————–

In a medium skillet, cook the zucchini in the margarine for about 4 to 5
minutes or until almost tender. In a bowl, beat the eggs, milk, chile
powder, salt and pepper with a fork. Stir in half of the cheese. Pour
the egg mixture over the zucchini in the skillet. Cook, without stirring,
over low heat until eggs start to set on the bottom and sides of the
skillet. Lift and fold the eggs with a spatula so that the uncooked part
runs under the cooked part. Continue lifting and folding about 5 minutes
more or until the eggs are cooked through but still glossy and moist.
Sprinkle with the remaining cheese and serve hot.

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