1 ts Vegetable oil; 1 sm Green bell pepper; diced
1/2 c Onion; chopped 1/2 ts Hot dried chile pepper;
2 c Whole-kernel corn OR; 1/4 c Tarragon vinegar OR;
1 pk (10 oz)whole-kernel; thawed 1/4 c White wine vinegar;
1 sm Red bell pepper; diced

In a large, non-stick skillet, heat oil and cook onion until
transluent. Place vegetables in skillet and stir-fry skillet and
stir-fry 2 minutes. Stir in chile pepper and vinger, cooking just
long enough to warm through. Food Exchange per serving: 1
STRACH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE CAL: 96; CHO: 0mg; CAR:
21g; PRO: 3g; SOD: 6mg; FAT: 2g;

Source: Light Easy Diabetes Cuisine by Betty Marks

MMMMM

2 1/2 c WHOLE WHEAT FLOUR
1/2 c POWDERED MILK
1/2 ts SALT
1/2 ts GARLIC POWDER
1 ts BROWN SUGAR
6 tb BUTTER **
1 ea EGG, BEATEN
1/2 c ICE WATER

** BUTTER, MARGARINE, SHORTENING OR MEAT JUICES MAY
BE USED. COMBINE THE FLOUR, MILK, SALT, GARLIC POWDER
AND SUGAR. CUT IN BUTTER UNTIL MIXTURE RESEMBLES
CORNMEAL. MIX IN EGG THEN ADD ENOUGH ICE WATER TO MAKE
A BALL. PAT DOUGH TO 1/2 INCH THICK ON A LIGHTLY OILED
COOKIE SHEET. CUT OUT SHAPES WITH A COOKIE CUTTER OR
BISCUIT CUTTER AND BAKE ON COOKIE SHEET FOR 25 MINUTES
AT 3500F. REMOVE FROM OVEN AND COOL ON A WIRE RACK. TO
VARY THE FLAVOR AND TEXTURE, AT THE TIME THE EGG IS
ADDED, ADD ANY OF THE FOLLOWING: 1 CUP PUREED COOKED
GREEN VEGETABLES OR CARROTS; 6 TABLESPOONS WHOLE WHEAT
OR RYE KERNALS; 3 TABLESPOONS LIVER POWDER. (LAST TWO
ITEMS AVAILABLE IN HEALTH FOOD STORES)

—–

16 oz Milk chocolate bars
3 c Tiny marshmallows
3/4 c Chopped walnuts

Melt chocolate bars then stir in marshmallows and nuts. Use 8X8X2-inch
greased pan.

—–

Recipe By : Nathalie Dupree Cooks, TVFN
Serving Size : 4 Preparation Time :0:30
Categories : Dupree Beans
Rice

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound dried red beans — soaked overnight
1/2 pound salt pork — diced
(or ham hock, diced)
3 cups chopped onion
1 bunch green onions with tops — chopped
1 cup chopped green bell pepper
2 large garlic cloves — chopped
1 cup fresh parsley — finely chopped
1 tablespoon salt
3/4 teaspoon ground cayenne
1 teaspoon freshly ground black pepper
1/2 teaspoon fresh oregano — finely chopped
2 bay leaves — crumbled
3 dashes hot sauce — generous
1 tablespoon Worcestershire sauce
3 cups boiled rice

Drain the beans, place them in 2 quarts of water with the salt pork, and bring
to the boil. Reduce heat, and simmer, covered, for 45 minutes. Add the chopped
onions, green onions, bell pepper, and garlic; and cook slowly for 2 to 3
hours, stirring occasionally. Test the beans after 2 hours. They shout be
tender not mushy. Add the parsley, salt, peppers, oregano, bay leaves, hot
sauce, and Worcestershire. In a large pot combine with the cooked rice. May be
made ahead and reheated over low heat or in the microwave. Yield: 4 to 6
servings

– - – - – - – - – - – - – - – - – -

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Bisquick
2/3 c Milk
1/2 c Grated cheddar cheese
1/4 c Butter — melted
1/4 ts Garlic salt
ds Italian seasoning — generous

Combine first 3 ingredients. It will be sticky. Spoon
into 12 well-greased muffin tins. Do not use paper
liners. Combine last 3 ingredients and spread evenly
over the raw batter. Bake for about 10-15 minutes at
450 until nicely browned.

– - – - – - – - – - – - – - – - – -

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Main dish
Inet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Squash, butternut
2 tb Vegetable oil
1 t Sesame oil
1/2 c Celery — bias- cut
1 Garlic clove — minced
1/2 ts Gingerroot — grated
1 c Broccoli flowerets
1/2 sm Onion — thinly sliced,
–separated into rings
1 tb Lemon juice
2 ts Honey (or substitute or
–eliminate for those who
–object to honey)
2 tb Sunflower nuts

Peel, seed, and slice squash into 1/4-inch slices.
Cut slices into small pie-shaped wedges (should have
about 2 cups total).

In a 10-inch skillet or wok heat oils. Add squash,
celery, garlic and gingerroot; stir-fry 3 minutes. Add
broccoli and onion; stir-fry 3 to 4 minutes more or
until vegetables are crisp-tender. Combine lemon juice
and honey; toss with vegetables. Top with nuts. Serve
immediately. Makes 5 to 6 servings.

Per serving: 127 cal, 2 g pro, 14 g carb, 8 g fat, 0
mg chol, 19 mg sod, 387 mg pot, 4 g fiber, 124% USRDA
Vitamin A, 40% USRDA Vitamin C

From the files of DEEANNE

– - – - – - – - – - – - – - – - – -

2 cn Chopped clams
3/4 c Finely chopped onion
2 Garlic cloves,minced/pressed
1 c Sake or dry vermouth
2 T Canned capers,drained
10 oz Dried linguine or vermicelli
1/4 c Finely chopped parsley
1/4 c Fresh grated parmesan cheese
1/8 t Crushed dried hot red chiles

1. Drain clams and reserve juice. In a 10-12″ frying pan, combine 1/2 cup
of the clam juice, onion, garlic, and 1/4 cup sake. Stir on high heat until
about 1/4 of the liquid remains. Add remaining sake, clams, and capers;
simmer 3-4 minutes. Keep warm.

2. Meanwhile, bring 4 quarts water to a boil in a 6-8 quart pan on high
heat. Add pasta; cook, uncovered, until tender to bite, about 8 minutes.
Drain pasta and pour into a wide bowl; add clam mixture. Lift and mix with
2 forks until most of the liquid is absorbed, about 1 minute. Top pasta
with parsley, cheese, and chilies.

~ Laura Wyckoff, Partland, Oregon.

—–

4 lb Beef Rump Or Sirloin Tip
1 1/2 c Vinegar
1 c Coca-Cola
3/4 c Water
3 md Sliced Onions
2 Stalks Celery, Sliced
2 Sliced Carrots
10 Whole Black Peppers
10 Whole Cloves
3 Bay Leaves
2 tb Sugar
1 1/2 ts Salt
Flour
3 tb Oil

———————————–GRAVY———————————–
3 c Drippings Plus
Strained Marinade
5 tb Flour
5 tb Ginger Snap Crumbs

Two to three days before serving, wipe the meat with a damp cloth, then
place in a large plastic bag. In a large bowl, thoroughly combine vinegar,
Coca-Cola, water,onions, celery, carrots, pepper, cloves, bay leaves, sugar
and salt; pour over meat. Fasten bag tightly and lay flat in a 9″ X 13″
pan. Refrigerate, turning bag each day. (If you like sour sauerbraten, let
marinate for 4 days.) When ready to cook, remove meat (saving marinade)
and dry well. Rub the surface lightly with flour. In a Dutch oven, heat
oil and slowly brown the meat well on all sides. Add 1 cup of the marinade
liquid plus some of the vegetables and bay leaves. Cover tightly and simmer
on surface heat or in a preheated 350oF oven for 3 to 4 hours until the
meat is fork tender. If needed, add more marinade during the cooking time
to keep at least 1/2 inch liquid in the Dutch oven. Remove the meat and
keep warm until ready to slice. Into a large measuring cup, strain the
drippings. Add several ice cubes and let stand for a few minutes until the
fat separates out. Remove the fat, then make the gravy. TO MAKE THE GRAVY:
In the Dutch oven, combine the gravy ingredients, stir and cook for about 5
minutes over medium heat until gravy has thickened. Taste for seasonings
and adjust if necessary. This makes about 3 cups of gravy. From:
“International Cooking with Coca-Cola”, a give away pamphlet from The
Coca-Cola Company, 1981.

—–

Spray large saucepan with cooking spray; heat over medium heat until hot.
Saute garlic until tender, 2 to 3 minutes. Add roasted vegetables, beans,
vegetable broth, wine and vinegar; heat to boiling. Reduce heat and simmer,
covered, 5 to 10 minutes. Season to taste with salt and pepper.

Nutritional Information Per Serving: Calories 278, Carbohydrate 53 g,
Protein 13 g, Fat 4 g, % of Calories from Fat 13, Sodium 562 mg and Cholesterol
0 mg.

*This recipe is provided courtesy of the Bean Education Awareness Network
(BEAN), an information service of the American Dry Bean Board. Please send
remarks to acrawfor@mslpr.com — we are interested in your comments, needs
and suggestions. For more information and bean recipes, send a
self-addressed stamped envelope to:
BEAN
115 Railway Plaza
Dept. Net
Scotsbluff, NE 69361