Title: ORANGE TANGERINE MIMOSA
Categories: Diabetic, Beverages, Fruits
Yield: 2 servings

1 Orange
2 Tangerines
1/3 c Chilled sparkling mineral
-water, seltzer or club
-soda – about 1/3 cup

SOURCE: The Joslin Diabetes Gourmet Cookbook by
Bonnie Sanders Polin, Ph.D., and Frances Towner Giedt,
ISBN #0-553-08760-6. Formatted into MM by Ursula R.
Taylor.

Juice the fruits using a hand or electric juicer;
blend together. Divide the juice between 2 goblets.
Fill with mineral water. Makes 2 servings.

Per serving: calories – 37, protein – 1 g,
carbohydrate – 9 g, fat – trace, calories from fat –
less than 1%, dietary fiber – trace, cholesterol ~ 0
mg, sodium – 1 mg, potassium – 107 mg. Joslin
Exchanges: 1/2 fruit

Posted to rec.food.recipes, 6/22/95 by Judi M. Phelps.
Submitted By JUDI MAE PHELPS
On FRI, 23 JUN 1995
143559 GMT

—–

Title: VEGETABLE CHOP SUEY (MICROWAVE)
Categories: Chinese, Vegetables, Microwave
Yield: 6 servings

2 c Sliced celery
1 c Chopped onion
8 oz Sliced fresh mushrooms
2 tb Butter/margarine
1/2 c Water
1 1/2 tb Soy sauce
2 tb Cornstarch
1 ts Instant beef bouillon
1 ts Sugar
28 oz Can chinese vegetables
1/8 ts Pepper

Mix celery, onion, mushrooms and butter in 2 quart
casserole, cover. Microwave on high 6-8 minutes, or
until tender-crisp. Set aside. In 2 cup measure,
combine water, soy sauce, cornstarch, bouillon and
sugar. Microwave on high 2 minutes or until thickened,
stirring twice during cooking.

Mix sauce and remaining ingredients with celery
mixture. Microwave at high 4 6 minutes or until
thoroughly heated, stirring after half the time. Serve
over rice or chow mein noodles.

—–

GARBANZO PARSNIP GNOCCHI

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 tb Olive oil
2 c Coarsely chopped parsnips
3/4 c Finely diced onions
1 tb Minced garlic
1/2 c Garbanzo flour
1/4 c Gluten flour
2 ts Nut yeast
1 t Salt
1/4 ts White pepper
Peanut oil — for frying

Saute vegs in oil until onions are translucent and
parsnips are soft. Process until a smooth paste is
formed. Add all remaining ingredients except peanut
oil and blend until well mixed. Heat oil in a 3″ deep
skillet to 375. Fill the bowl of a tablespoon
w/batter and use a second spoon to scoop it into the
oil. It may help to oil the spoon, but I haven’t had
any problems. Don’t fry more than four at a time
because they get done in less than a minute and if you
leave them longer they’ll burn and the fat content
will skyrocket. Drain and serve.

For the tomato sauce I recomend your basic homemade
tomato sauce w/o any bay leaf but some extra red wine.
Figger it out for yourself. If you can’t make your
own tomato sauce you’ve already read too far;-)

(also from Friendly Foods, serves 4)

From: mad4@ellis.uchicago.edu (Bill Maddex)

– – – – – – – – – – – – – – – – – –

Title: Chocolate Cream Mousse
Categories: Diabetic, Desserts, Chocolate
Yield: 1 servings

1 pk (1-oz) Low cal 1/2 ts Butter flavoring
-chocolate pudding 1 Egg white
1 1/2 c Skim milk 2 ts Fructose
1/2 ts Grand mariner

4 Tb Prepared low calorie topping
In small bowl, combine pudding mix and milk. Microwave at HIGH 5-7
minutes, or until slightly thickened, stirring 2-3 times. Stir in
Grand Mariner and butter flavoring. Cover top of pudding with wax
paper. Let cool. In small bowl combine egg white and fructose. Whip
until egg whites form stiff peaks. Fold in pudding. Spoon in serving
dishes, chill. Serve with low-calorie whipped topping. From
“Microwaving on a Diet” by Barbara Methven.

MMMMM

CLAY POT SHRIMP WITH BEAN THREAD NOODLES – GO

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Thai Seafood
Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Bean Thread Noodles
2 tb Vegetable Oil
1/4 c Cilantro Pesto (See Recipe)
1 tb Fresh Ginger, Finely Chopped
1 lb Shrimp, Peeled Deveined
1/3 c Coarsely Chopped Green Onion
1/4 c Chicken Stock
2 tb Fish Sauce (Nam Pla)
1 tb Oyster Sauce
1 tb Chinese Rice Wine Or:
Dry Sherry
1 t Dark Soy Sauce
1 t Asian Sesame Oil
1 t Sugar
1/4 ts Salt
Handful Of Cilantro Leaves
—–CILANTRO PESTO—–
1 t Whole White Or Black
Peppercorns
2 tb Coarsely Chopped Fresh
Cilantro Roots Or Leaves
And Stems
2 tb Coarsely Chopped Garlic

CILANTRO PESTO: Using a mortor and pestle or a spice
grinder, crush or grind the peppercorns to a fine
powder. Combine the pepper, cilantro roots and
garlic; work the three inngredients innto a fairly
smooth paste in the mortor or in a small blender or
food processor. If you use a blender or food
processor, you may need to add a little vegetable oil
or water to ease the grinding. Make about 1/4 cup.
For an industrial strength batch use 1 tb peppercorns,
1/2 cup cilantro roots and 1/2 cup garlic. To store
the pesto for later use, put in a glass jar, pour a
little oil onto the surface to cover it and seal
tightly. It will keep nicely for about 1 week in the
refrigerator.

CLAY POT SHRIMP: Place the noodles in a large bowl
and add warm water to cover. Soak the noodles until
they become limp and white, about 15 minutes. Drain
and set aside. You should have about 5 cups softened
noodles. In a large clay pot or flameproof,
heavy-bottomed casserole, heat the oil over medium
heat until hot, about 1 minute. Add the pesto and
stir-fry until fragrant, about 1 minute, adding a
little more oil if it sticks or burns. Add the ginger
and shrimp and stir-fry for 1 minute. Toss in the
green onion, turning the mixture once more. Transfer
the shrimp
to a plate and set aside while you prepare the noodles
and sauce. In a small bowl, combine the chicken stock,
fish sauce (Nam Pla), oyster sauce, rice wine, soy
sauce, sesame oil, sugar and salt; stir to mix well.
Place the
soaked noodles in the clay pot in which you cooked the
shrimp mixture. Scrape the shrimp mixture over the
noodles and pour in the chicken stock mixture. Toss
the noodles and shrimp a little to combine them with
the sauce, then cover the pot tightly. Place the clay
pot over medium heat and cook until the noodles are
soft and clear and the shrimp is done, about 10
minutes. Sprinkle with the cilantro leaves and serve
at once.

– – – – – – – – – – – – – – – – – –

Title: Balsamic Vinegrette Dressing
Categories: Dressings
Yield: 24 servings

8 tb Water
2 c Balsamic vinegar
4 tb Dijon mustard; fat free
8 tb Lemon juice
4 cl Garlic; crushed
2 ts Salt
2 ts Oregano
Black pepper to taste
2 ts Sugar
2 tb Parsley; chopped

Mix all in a jar and shake vigorously.
0% cals from fat
From Food by Susan Powter

MMMMM

Children’s White Frosting Mix

Recipe By : More Make-A-Mix Cookery by Eliason, Harward, and
Westover
Serving Size : 8 Preparation Time :0:00
Categories : Cakes And Baked Desserts Kid Favorites

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups powdered sugar — sifted
3 tablespoons instant nonfat milk powder
6 tablespoons vegetable shortening

In a medium bowl, combine powdered sugar and milk powder. Stir with a
wire wisk to blend. With a pastry blender, cut in shortening. Spoon
about 1/3 cup of mixture into each of 8 small containers or ziplock
bags. Seat tightly. Label with date and contents. Store in a cool dry
place. Use within 12 weeks. Makes 8 packages Childrens White Frosting
Mix.

To use:
1 package Children’s White Frosting Mix
3/4 teaspoon water

In a small bowl combine one package mix and water. Stir well with a
spoon until smooth and creamy. Makes about 1/4 cup frosting. A drop or
two of vanilla may be added if desired.

– – – – – – – – – – – – – – – – – –

Title: Green Red Tomato Salad
Categories: Salad/dress, Vegetables
Yield: 4 servings

3 lg Green tomatoes*
3 lg Red-ripe tomatoes
1 md Red onion
3 tb Fresh basil, chopped

MMMMM————————–DRESSING——————————-
1 lg Garlic clove, finely chopped
1/2 ts Salt
1/8 ts Freshly ground pepper
2 tb Lemon juice
3 tb Wine vinegar
1/2 c Olive oil
1/2 ts Ground cumin

*Pick the green tomatoes just before they begin to ripen red. Cube
green and red tomatoes. Cut onion into thin slices and separate into
rings. Combine tomatoes and onions in a salad bowl with the chopped
basil. Combine the dressing ingredients, mixing well. Add dressing
to salad and toss. Let set about 30 minutes to blend flavors.
Delicious with BBQ!

MMMMM

SUE SCHEFF’S PASTRY TWISTS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk Store-bought puff pastry
Hazelnuts
Sugar

Sprinkle dough with hazelnuts and sugar. (Amounts are up to you. The
sweeter and nuttier you want it, the more you should add.) Fold and
roll the dough, and sprinkle again with the nut-sugar mixture. Repeat
this three times. Cut into strips about 1/4″ wide and 5″ long. Twist
each strip twice. Bake at 350’F. until golden brown, about 10
minutes. When cool, paint one side with melted semi-sweet or sweet
chocolate

– – – – – – – – – – – – – – – – – –

RAYMOND ANDERSON’S ORIGINAL OKRA SUPREME

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Okra — cut into 1/2″
Rounds
1 sm Onion — chopped
1 md Tomato — chopped
2 To 3 Ritz crackers —
Crushed
1 Egg
Bacon drippings
1/2 c Cheddar cheese — grated

Using med. heat, saute okra and onion in small amount
of bacon drippings until crisp-tender. Add chopped
tomato; stir, cooking, about 5 mins. Sprinkle on
crushed crackers. Blendlightly. Cook about 5 mins.

Reduce heat. Break egg onto the mixture. Blend
lightly until egg begins to
congeal. Shape into a flat mound. Sprinkle grated
cheese on top and slip under broiler until cheese
melts.

Source: Emma Anderson (Mrs. Raymond F) of Christ
Episcopal Church of New Bern, NC

Recipe By : Pass the Plate

– – – – – – – – – – – – – – – – – –