Title: SPINACH SALAD ORIENTALE
Categories: Salads
Yield: 6 servings

—————————SALAD—————————
3 Heads spinach, washed and
Drained
1 c Sliced water chestnuts
3 Eggs, hard boiled, chopped
1 c Fresh bean sprouts
4 Slices bacon, cooked and
Crumbled

————————-DRESSING————————-
1 c Sunflower oil
3/4 c Chopped onion
1 tb Worcestershire sauce
1/4 c Red wine vinegar
1/2 c Sugar
1 ts Salt
1/3 c Catsup

Mix all dressing ingredients together first, and
refrigerate. Mix salad together. Just before
serving, toss salad with dressing. Serve.

—–

Title: Molded Cheese Treats (Wilton)
Categories: Desserts, Holidays, Halloween, Kids
Yield: 1 servings

8 oz Natural cheddar cheese

Coarsely grate cheese. Place in micro-proof measuring cup. Microwave
on medium power until melted., approximately 2 minutes. Pour into
Wilton candy molds of your choice (halloween ones are awesome). Place
sticks in for lollipops if desired. Refrigerate for 15 to 20 minutes
until set. Remove from mold by flexing mold. Keep refrigerated until
served.

MMMMM

Title: Kahlua Fantasy Choc. Cheesecake (Meryl PDMK38B)
Categories: Cheesecakes, Chocolate, Desserts
Yield: 12 servings

CRUST
1 1/3 c choc. wafer crumbs
1/4 c softened butter
1 tb granulated sugar.

FILLING
1 1/2 c semi-sweet choc chips
1/4 c kahlua
2 tb butter
2 ea large eggs
1/3 c sugar
1 c sour cream
16 oz cream cheese

Prepare crust. Press firmly in bottom of 9″ springform pan.
Prehat oven 350. In small saucepan melt choc. over medium heat
with kahlua and butter. Stir until smooth. Set aside. In
bowl combine eggs and sugar. Add sour cream and blend well.
Add cream cheese to egg mixture; beat until smooth. Gradually
blend in choc. mixture. Turn into prepared crust. Bake 40
minutes or until filling is barely set in center. Remove from
oven and let stand at room temperature 1 hour. Then refrig. several
hours or overnight.

—–

Title: LIMA BEANS DELUXE
Categories: Vegetables, Low-fat, Diabetic
Yield: 6 servings

1 pk (10 oz.) frozen lima beans
1 tb Reduced-calorie margarine
1 tb All-purpose flour
1 c Skim milk
1/2 ts Salt
1/8 ts Pepper
1/2 c (2 oz.) shredded reduced-fat
-Cheddar cheese
2 tb Reduced-calorie ketchup
2 (4 oz.) jars diced pimento
-drained
Vegetable cooking spray

Cook beans according to package directions,
ommitting salt and fat. Drain and set aside.
Melt margarine in a medium saucepan over low heat;
add flour, stirring until smooth. Cook, stirring
constantly, 1 minute. Gradually add milk; cook over
medium heat, stirring constantly, until thickened and
bubbly. Stir in salt and pepper. Remove from heat.
Add beans, cheese, ketchup and pimento to sauce;
stir well. Spoon into a 1 1/2-quart casserole coated
with cooking spray. Bake at 375 degrees for 30 minutes
or until thoroughly heated. Yield: 6 servings.

Nutritional information per 1/2 cup serving:
calories – 115, protein – 7 gm., fat – 3 gm.,
carbohydrates – 16 gm., cholesterol – 6 mg., sodium –
450 mg., fiber – 3 gm. Diabetic Food Exchanges:
Starch – 1, Lean Meat – 1.

FROM: The Complete Step-by-Step Diabetic Cookbook
from Oxmoor House, copyright 1995. ISBN:
0-8487-1431-8. Formatted to MM by Trish McKenna
11/19/95. Submitted By “LISA (POOH) CRAWFORD IN
PERRINE, FLORIDA” On SUN, 19
NOV 1995 234142 -0500 (EST)

—–

CALDILLO (NEW MEXICAN GREEN CHILI STEW

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Main dish
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 lb Lean beef round or pork
2 tb Oil
3 ea Medium potatoes, diced
1/2 c Onion, sliced
1 ea Large garlic clove, minced
2 ts Salt
6 ea Green chilies

Cube meat, sprinkle with salt and fry until brown in
oil. Add potatoes to browned meat together with onion,
garlic, salt, chili and enough water to cover.
Continue to add water if necessary. It will have a
soupy consistency.

– – – – – – – – – – – – – – – – – –

Clyde’s Chili

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tablespoons Oil — cooking
2 Onions
3 pounds Beef — coarse grind
2 tablespoons Worcestershire sauce
3 Garlic cloves
4 tablespoons Red chile,hot — ground
4 tablespoons Red chile,mild — ground
2 teaspoons Cumin
1 teaspoon Oregano,dried — pref. Mexican
2 teaspoons Salt
16 ounces Kidney beans
15 ounces Chili sauce

1. Heat the oil in a Dutch oven or heavy 5-quart saucepan over medium heat. Add
the onions and cook until they are translucent.~ 2. Add the beef to the pot
with the onions. Break up any lumps with a fork and cook, stirring
occasionally, until the meat is evenly browned. Add the Worcestershire sauce
and garlic and cook for 3 minutes.~ 3. Stir in the ground chile, cumin,
oregano, and salt and cook, uncovered, for 5 minutes.~ 4. Add the beans and
chili sauce and simmer, uncovered, for 1 hour. Taste and adjust seasonings.~

– – – – – – – – – – – – – – – – – –

DRIED TOMATO SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil
4 Garlic cloves, large
2 sm Onions, sliced
1 t Basil, dried
1 t Oregano, dried
1/2 ts Rosemary, dried
1/4 ts Ginger
12 Dried tomato slices, 4in
Diameter
6 c Water
1 pn Salt

Heat the oil in a medium saucepan on a medium heat.
Slice the garlic in fairly large pieces and add to the
oil, add the sliced tomatoes. Saute on mediun heat
until soft. Add the herbs and ginger. Saute for a
minute or 2 longer. Add a little water if it gets to
dry. Add enough hot water to fill the pot, 4-6 cups
worth. Cover, bring to a boil, reduce to a simmer.
Keep covered stirring occasionally to prevent
sticking. Taste and add a little pinch of salt if you
think it’s needed 10 minutes or so before serving. I
left this simmering for about 3 hours. I imagine it
would be ready anywhere after about half an hour.

This made a lovely brothy tomato soup.

All the herbs were whole dried. I crumbled them into
the pot as the onion and garlic were cooking. All the
ingredients except for the garlic, olive oil, ginger
and water were homegrown and dried. Don’t know if this
will taste as good with store bought stuff. The dried
tomatoes had no seasoning or oil on them.

Created by Sandra P. Hoffman.
Submitted By SANDRA HOFFMAN
On MON, 20 NOV 1995 215516 -0500 (EST)

– – – – – – – – – – – – – – – – – –

Title: Berries with Orange-Honey Yogurt
Categories: Diabetic, Desserts, Fruits, Nuts/grains
Yield: 4 servings

4 c Fruit, see suggestions 1 c Low-fat plain yogurt
GARNISH 1 ts Grated orange rind
Fresh mint leaves OR 1 tb Orange juice
Thin strips orange rind OR 2 tb Liquid honey
(caution diab)*
1 tb Toasted sliced/sliv. almonds 1/2 ts Vanilla or almond extract
SAUCE

Suggested fruit: Winter: sliced oranges, bananas, kiwi, pineapple,
cantaloupe or honeydew Spring: strawberries, stewed rhubarb Summer:
raspberries, blackberries, blueberries Fall: peaches, plums, grapes
Combinations: grapes melon, melon blueberries, blackberries
sliced peaches, raspberries blueberries, strawberries kiwi,
bananas kiwi or sliced oranges.

*Diabetic caution: honey has more carbohydrates than sugar.
Quantity of honey could likely be reduced. Recipes in this book tend
to be sweeter than necessary for a person used to low-sugar recipes.

Mix sauce ingredients in a bowl. Wash berries hull. Slice if fruit
pieces are large.

Either mix fruit with sauce, cover and refrigerate for 1 hour, or at
serving time spoon fruit into individual bowls or stemmed glasses and
pour sauce over. Garnish each serving.

1/4 recipe = 126 calories, 2 fruit + 1/2 milk choice 3 grams fat, 4 mg
cholesterol, 43 mg sodium, 5 grams protein, 24 grams carbohydrate,
good fiber.

Adapted from The Lighthearted Cookbook by Anne Lindsay 1988 Shared
but not tested by Elizabeth Rodier, March 94

MMMMM

Title: FROZEN CITRUS PIE
Categories: Pies
Yield: 8 servings

6 oz Lemonade frozen concentrate
1 pt Vanilla ice cream,softened
3 1/2 c Thawed whipped topping
1 ea Ready crust graham cracker p
1 x Yellow food coloring,if desi

Place concentrate in large mixing bowl and beat
about 30 seconds.
Gradually,spoon in ice cream and blend.Fold in
whipped topping and add food coloring,whipping until
smooth.Freeze,if necessary,until mixture will
mound.Spoon in pie crust.Freeze until firm,at least 4
hours.Store any leftover pie in freezer.

—–

BUTTERMILK APPLE MUFFINS

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Muffins Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Brown sugar
1/3 c Oil
1 Egg, beaten
1 t Vanilla
1 1/2 c All purp flour
1/2 ts Baking soda
1/4 ts Salt
1 c Apples, peel, chp
1/2 c Buttermilk
1/4 c Chopped walnuts
1/2 ts Cinnamon

Preheat oven 325. Place paper liners in muffin tins.
Blend 3/4 c brown sugar, oil, egg, and vanilla in lg
bowl. Add flour, baking soda and salt. Add apple and
buttermilk and mix thoroughly. Divid among tins.
Combine remaining 1/4 c brown sugar, walnuts, and
cinnamon in sm bowl. Sprinkle over batter. Bake until
muffins are brown and test done, 30-35 mins.

Posted by: Sherilyn Schamber (JHXX93B) – Prodigy
Reposted by: Debbie Carlson – Cooking Echo

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