TABLE DECORATING IDEAS 2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
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***** NONE *****

NEW YEAR’S Tablecloth: Shiny black fabric /or Silver
mylar covered with shredded foil /or children’s stars,
sparkle confetti Napkins: Black Dinnerware: Black,
with crystal serving pieces/Crystal Flatware: Silver
Centrepieces: goblets filled crystal marbles and white
votive candles clocks bunches of red grapes dipped in
wine and dusted with -powdered sugar

TROPICAL (for midwinter) Tablecloth: Peach Napkins:
Peach Dinnerware: White /or Green /or Blue Flatware:
gold Centrepiece: potted ferns scatter shells or gold
chocolate coins on tablecloth child’s bucket and pail

FIESTA Tablecloth: brightly coloured drapery fabric
Dinnerware: Heavy beige ironstone/ Orange Napkins:
Orange/ bright blue with straw napkin rings Flatware:
gold Centrepiece: rattan tray filled with rocks tiny
clay pots of cactus Bird of Paradise flowers

VALENTINE’S DAY Tablecloth: Red white strips/ or
Red, covered with white eyelet Dinnerware: Red /or
White / can use pink serving pieces Napkins: Red / or
White / or Red white striped Flatware: Silver
Centrepiece: White cupids White dish filled with red
cinnamon hearts /or chocolate -hearts Heart shaped
boxes scatter red construction hearts on tablecloth

This table can be used for Canada Day (without the
hearts) with the addition of mini Canadian flags stuck
in a vase for a centrepiece

For July 4th, Independence Day, Add blue in the
tablecloth and or serving pieces add mini American
flags, a blue bowl of strawberries sprinkled with
powdered sugar

For either an old quilt (covered with protective
plastic) can be used as a tablecloth

EASTER/SPRINGTIME Tablecloth: Pink /or Yellow / or
flowered bed sheet /or Eyelet lace over pastel
coloured tablecloth Napkins: Pink / or Cream /flowered
print/ flowered handkerchiefs / use Napkin rings with
flowers Dinnerware: Pink/ or Green/ or Flower
patterned Flatware: Gold Centrepiece: Bowl or basket
filled with jellybeans or dyed Easter eggs or foil
covered eggs Bunny or goose figurines set in green
“grass” vase or pitcher of Daffodils or Forsythia clay
pots filled with flowering plants or herbs a woman’s
straw hat, decorated with fresh flowers for Mother’s
Day a box filled with old cards, white gloves, a
string of pearls, set on a silk scarf brass
candlesticks with pastel coloured tapers

SPRING 2 Tablecloth Napkins: pale lavender /or Pink
Dinnerware: Purple /or Black Flatware
: Gold Centrepiece: Violets /or Pink roses in black
vase

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Title: Red Cabbage with Diced Apples
Categories: Diabetic, Vegetables, Side dishes, Fruits
Yield: 6 sweet ones

4 c Cabbage; thinly sliced 1 Chicken-flavor
bouillon cube
1 Green apple; peeled cored 1/8 ts Allspice;
-diced 1 ds Pepper
1/4 c Onion; diced 3/4 c Water;
2 tb Lemon juice; 2 pk Sweet ‘N Low

Combine all ingredients except water and Sweet ‘N Low in large
saucepan. Add water. Cover and simmer 20 minutes, or until cabbage
is tender. Stir in Sweet ‘N Low.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/4 FRUIT EXCHANGE?

Serving size (1/2 cup): Cal: 35; Protein 1gm; Car: 8gm; Fat: trace
Protein: 1gm; Sod: 175mg;
Cooking for the Health Of It by Carl Becker, R.D.

MMMMM

Bean Curd Szechwan Style

Recipe By : adapted from Madame Wong’s Long-Life Chinese Cookbook
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Tofu
Main Dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tablespoons oil
1 slice fresh ginger — chopped fine
1/2 scallion — chopped fine
4 ounces pork — minced
2 tablespoons soy sauce — dark
1 tablespoon sherry
4 pieces tofu (from block 1/2″ thick) — cubed
1 teaspoon chili paste with garlic
1/8 teaspoon sugar (or equilvalent sweetener)
1 1/2 teaspoons cornstarch
1 clove garlic — chopped fine

1. Heat 2 T. of oil in wok. Stir-fry ginger and scallions 30 seconds. Put in
port. Stir-fry 1 minute. Add 1 T. soy sauce and sherry. Cook 1 minute.
Remove mixture to plate.

2. Heat 2 T oil in wok. Put in tofu. Add 1 T soy sauce, stock, chili past
and sugar/sweetener.

3. Put pork mixture on top of todu. Cook over high heat 2 minutes. Add
dissolved cornstarch to thicken (optional). Add garlic. Stir gently into
sauce.

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Per serving: 184 Calories; 17g Fat (85% calories from fat); 4g Protein; 2g
Carbohydrate; 15mg Cholesterol; 427mg Sodium

NOTES : May be prepared in advance through step 1, or frozen after step 4.
Reheat prior to serving. [Nutritional values are off due to ingredient list.
LC apprx. 8.5 gr per serving.]

Title: MOCHA PECAN PIE
Categories: Pies
Yield: 8 servings

6 oz Chocolate,
-semi-sweet
1/4 c Coffee liqueur
1 tb Instant coffee,dry
1/2 c Brown sugar
-packed
1 c Corn syrup
3 Eggs, beaten
1/4 c Butter, melted
2 ts Vanilla
1/4 ts Salt
1 c Pecans
-coarsly chopped
1 9”pie-shell
-unbaked
1 c Pecan halves

Directions: In heatproof bowl set over simmering water, melt chocolate with
coffee liqueur and instant coffee granules. Stir until smooth. Remove from
heat; stir in brown sugar until dissolved. Stir in corn syrup, eggs,
butter, vanilla, salt and chopped pecans. Pour filling into pie
shell;arrange pecan halves decoratively on top . Bake at 350F for 45-50
minutes, or until edges feel set but centre still jiggles slightly. Let
cool on wire rack before serving. Calories: you don’t want to know.

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Title: Celery Slaw
Categories: Diabetic, Vegetables, Side dishes
Yield: 6 sweet ones

3 c Celery; thinly sliced 2 tb Sugar (used sugar
substitute)
1/2 c Carrots; grated 1/2 ts Salt;
1 Apple; unpeeled, cored, and 2 tb Vinegar;
-diced 1/2 c Walnuts; coarsely chopped
1/2 c Mayonnaise;(low-cal) -(optional)

Combine celery, carrots, and apples. Thoroughly blend remaining
ingredients and fold into celery mixture. If desired, fold in
walnuts or sprinkle over top as a gamish. Chill at least 30 minutes
before serving in lettuce-lined bowl. Delightly crunchy!
Food Exchange per serving: 1 FAT EXCHANGE + 1/4 FRUIT EXCHANGE (IF YOU
USED THE BIGGEST APPLE EVER). I would cut this recipe down to make
this be 1 fat exchange for me and use sugar substitute. Could be used
as a side dish for the vegetarian.

Source: Women’s Circle for Cooks on the Go by WHOM

MMMMM

RED GREEN SALAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Head chicory
1/2 ea Head curly endive
1 ea Head finocchio
1 sm Head radicchio
8 ea Radishes
5 tb Olive oil
2 tb Red wine vinegar
Salt pepper

Slice the chicory across in thin rings. Divide the endive into
leaves arrange in a salad bowl. Cut the fennel into quarters
then slice each quarter thinly. Mix the fennel chicory arrange
on the endive leaves.
Tear the radicchio into small pieces place in the bowl. Slice the
radishes thinly sprinkle on top of the salad. Mix together the oil
vinegar. Season well pour over the salad. Toss well serve at
once.

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SWEET PEA SOUP WITH LEMON-PEPPER CREAM

Recipe By : McCALL’S MAGAZINE — APRIL 1997
Serving Size : 8 Preparation Time :0:00
Categories : Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
SOUP:
3 tablespoons unsalted butter
1 (10-oz) russet potato, peeled and cut in — 1/4
inch dices
1 (10-oz) firm-ripe pear, peeled, cored, — chopped
1 large onion, — chopped
4 cups chicken broth
1 teaspoon fresh thyme leaves, chopped or 1/2 tsp — dried
1 package (10-oz) frozen peas
1 bunch watercress, rinsed, coarse stems discarded
8 sprigs watercress for garnish
1 teaspoon salt
freshly ground pepper
LEMON-PEPPER CREAM:
1/2 cup sour cream
2 tablespoons fresh lemon juice
1/2 teaspoon freshly ground pepper

SOUP:
In 4-quart Dutch oven, melt butter. Add potato, pear and onion; cook
covered, over low heat, stirring often, 20 minutes, until potato is
tender. Add chicken broth and thyme; bring to a boil. Reduce heat to
low, cover; simmer 8 minutes. Add peas and watercress; bring to boil.
Reduce heat; simmer 3 minutes. In blender, puree in batches. Add salt
and pepper.
LEMON-PEPPER CREAM;
Whisk together ingredients.
To serve: Ladle 1 cup soup into each of 8 bowls. Serve hot, at room
temperature or chilled. Drizzle with Lemon-Pepper Cream. Garnish with
watercress.

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Title: STIR-FRIED HAMSTEAK AND ASPARAGUS
Categories: Chinese, Pork
Yield: 6 servings

1 tb Diet margarine
1 lb Fat-trimmed hamsteak
3/4 c Unsalted, fat-skimmed beef
-broth or water
1 lb Fresh asparagus, diagonally
-sliced into 1-inch pieces
1 Clove minced garlic
1 ts Ground ginger
1 tb Cornstarch
1 tb Sherry or white wine
1 ts Light soy sauce

Melt margarine in large non-stick skillet. Add
hamsteak; brown on both sides over moderate heat.
Transfer to cutting board. Combine broth, asparagus,
garlic and ginger in skillet. Simmer uncovered, just
until asparagus is tender-crunchy, 3-5 minutes
depending on thickness. Meanwhile, slice hamsteak very
thinly. Blend cornstarch with wine and soy to make a
paste; stir into skillet, until sauce simmers and
thickens. Stir in ham slices and heat through.

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Gumdrop Fruit Salad

Recipe By : Mrs. Estil Monk
Serving Size : 10 Preparation Time :0:30
Categories : Fruits Salads
To Post

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 C Whipping Cream
2 1/2 C Pineapple Tidbits — drained
2 C Seedless Grapes
2 C Miniature Marshmallows
3/4 C Gumdrops (Omit Black Candies) — cut fine
1 4 Oz. Jar Maraschino Cherries — cut and drained
1/2 C Chopped Pecans
—
1/2 C Pineapple Juice
1/4 C Sugar
2 tbsp Flour
1/4 tsp Salt
3 tbsp Lemon Juice
1 1/2 tsp Vinegar

FOR THE SALAD:

Whip cream and stir all ingredients together. Add cooled dressing, and
regrigerate overnight.

FOR THE DRESSING:

Blend all ingredients in a saucepan and cook until thick, stirring
constantly. Cool before adding to the salad.

Source: “Mountain Measures” –Junior League of Charleston, WV
ed. 1974

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Nutr. Assoc. : 0 1129 0 0 700 0 2677 0 0 0 0 0 0 0

FIVE-GRAIN SODA BREAD

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Diabetic Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c All-purpose flour (see note)
3/4 c Whole-wheat flour
3/4 c Rye flour
3/4 c Graham flour
3/4 c Rolled oats
2 tb Granulated sugar
1 tb Baking powder
1 t Baking soda
1/2 ts Salt
3 tb Soft margarine or veg. oil
3/4 c Raisins (optional)
1 3/4 c Buttermilk
OR 1 3/4 tb lemon juice
OR 1 3/4 tb vinegar
Plus milk to make 1 3/4 cup

Mix vinegar or lemon juice with milk for sour milk and set aside. If
using powdered skim milk, use almost 2/3 cup powder and enough water
to make 1 1/2 cup milk. Stir, then add lemon juice, then add enough
water to make the 1 3/4 cup measure.

If you do not have all the different kinds of flour, use what you do
have to make 3 1/4 cups, or try 1/4 cup wheat germ or bran plus 3 cups
all-purpose flour. Make a note of the ingredients and a note of the
result.

Sugar could possibly be left out, especially if 2 tbsp. or more of
raisins (or finely chopped dates) are used.

Combine dry ingredients in a bowl. Cut in margarine or oil. Stir in
raisins (if using) and add buttermilk or sour milk to make a soft
dough.

Knead lightly on a floured surface until smooth. Place on a greased
baking sheet and flatten into a circle about 2 1/2 inches thick. Cut
large X about 1/4 inch deep on top. OR make 2 smaller loaves.

Bake at 350 F for about 1 hour or until toothpick inserted in the
center comes out clean.

1/16 recipe ñ28 calories, 1 1/2 starch, 1 fat choice 3 grams fat, 4
grams protein, 22 grams carbohydrate, 185 mg sodium, 1 mg cholesterol

Adapted from The Lighthearted Cookbook by Anne Lindsay, 1988 Heart
Stroke Foundation of Ontario Shared by Elizabeth Rodier Jan 94

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