Title: Brownie Shortbread
Categories: Diabetic, Cooky/bars, Desserts
Yield: 24 bars

MMMMM————————-CAKE LAYER——————————
1/2 c Unsalted butter; 1 stick -at room temperature
-at room temperature 1 c All-purpose flour;
-=OR=- 1/4 c Granulated sugar;
1/2 c Margarine; 1 stick 1/4 ts Salt;

MMMMM———————–BROWNIE LAYER—————————-
1/2 c Unsalted butter; 1 stick -(1 oz each)
-at room temperature 2 lg Eggs;
-=OR=- 3/4 c Granulated sugar;
1/2 c Margarine; 1 stick 3 tb All-purpose flour;
-At room temperature 1/2 ts Baking powder;
3 Sqs. Unsweetered chocolate;

CAKE LAYER:
Heat oven 350 degrees. Grease an 11″ X 17″ baking pan. In food
processor or with eledtric mixer, process or beat the butter, flour,
sugar and salt until mixture holds together and forms a dough. Press
over bottom of pan. Bake 20 minutes or until light golden and firm
when touched. BROWNIE LAYER:
Heat butter and chocolate in a small saucepan over low heat, stirring
often, until melted. Cook 5 minutes. In a medium-size bowl, whisk
eggs, sugar, flour and baking powder until blended. Whisk in cooled
chocolate mixture. Pour over shortbread base. Bake 20 minutes or
until top feels firm. Cool in pan before cutting in bars.
Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE + 2 FRUIT
EXCHANGE + 8 FAT EXCHANGE; CAL: 148; PRO: 2g; CAR: 10g; CHO WITH
BUTTER: 38g; CHO WITH MARGARINE: 18g; SOD: 94mg;

Source: The Family Circle; Jan. 1994.

MMMMM

Popularity: 5% [?]

Title: SIMPLE SWEET ‘N’ SOUR SHRIMP
Categories: Chinese, Seafood
Yield: 6 servings

3 c Microwave spirals uncooked
3 c (10-oz pkg) frozen cooked
-shrimp
1 pk (10-oz) frozen japanese
-style vegetables
1 c Hot water
1 Jar (9-oz) sweet and sour
-sauce
1/2 c Peanuts

In 3 quart microwave safe casserole, stir together
pasta, shrimp, vegetables and water. Cover; microwave
at high 15-18 minutes, stirring occasionally, or until
pasta is tender. Stir in sauce and peanuts until well
blended.

—–

Popularity: 6% [?]

TEXAS-STYLE BAGELS – AK

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pk DRY YEAST
1 1/2 c WARM WATER, 105-115 DEGREES
3 tb SUGAR
1 tb SALT
1/2 ts BLACK PEPPER
1 tb TABASCO PEPPER SAUCE
4 tb JALAPENO PEPPER, FRESH
-AND FINELY CHOPPED
4 c FLOUR, ALL-PURPOSE
1 ga WATER

stir yeast into 1 1/2 cups warm water in large bowl;
let stand until bubbly, about 5 minutes. stir in
sugar, salt, pepper, tabasco, 3 tablespoons jalapeno,
and enough flour to make a soft dough. knead dough on
lightly floured board until smooth and elastic, adding
remaining flour as necessary.
let dough stand in warm place 15 minutes. punch down
dough; roll on lightly floured board into a rectangle
13 x 4 inches, about 1 inch thick. cut dough into 18
strips with floured knife. roll each strip gently to
form rope 1/2 inch thick. moisten ends of rope and
press together to form bagels. place bagels on
floured cookie sheets. let stand covered 20 minutes.
heat one gallon of water to boiling in large stock
pot. reduce heat to medium. place 3 to 4 bagels in
stock pot. simmer uncovered 7 minutes (no longer).
drain on towel. repeat with remaining bagels. heat
oven to 375 degrees. brush bagels with beaten egg,
sprinkle with remaining jalapeno pepper. bake bagels
on ungreased cookie sheet until golden, 30 to 35
minutes. cool on wire rack. serve with cold sliced
roast beef or chicken.

– - – - – - – - – - – - – - – - – -

Popularity: 5% [?]

Title: Sunday Italian Vegetable Soup
Categories: Diabetic, Main dish, Soups/stews, Vegetables, Crockpot
Yield: 6 servings

1/2 c Dry navy beans; 1 c Zucchini; sliced
Water 1/2 c Celery; sliced
4 c Chicken broth; 1/2 c Chick peas; (garbanzo
beans)
3/4 c Carrot; sliced, peeled -drained canned
1/2 c Potato; sliced with peel 1/2 c Rotini or other pasta;
1 tb Corn oil; -uncooked
1/2 c Onion; sliced 1 tb Parsly; finely minced fresh
16 oz Can Italian tomatoes; 2 ts Dried basil; crumbled
-including liquid 1/4 ts Salt
2 c Cabbage; sliced thinly 1/4 ts Ground pepper; freshly

Cover navy beans with water in a large pot. Over medium heat, bring
just to the boiling point. Remover pan from heat, cover, and let
stand for 1 hour. Drain. Add chicken broth, carrot, and potato.
Cover and cook over medium heat until vegetables are almost tender,
about 35 minutes. Heat oil in a small skillet and saute onion until
tender. Add onion and all remaining ingredients to soup pot. Cook 15
minutes or until pasta is cooked. Serve hot

Food exchanges per serving: 2 STARCH EXCHANGES + 1 VEGETABLE + 1 FAT
EXCHANGE.

CHO: 34g; PRO: 12g; FAT: 4g; CAL: 216;
Low-sodium diets: Omit salt. Substitute canned vegetables and broth

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

MMMMM

Popularity: 10% [?]

Chicken Soup With Dumplings

Recipe By : Food and Wine
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Soup
Soups Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Tablespoons Butter
1 Small Onion — minced
9 Cups Chicken stock
Salt
Freshly ground white pepper
1/2 Teaspoon Thyme
Pinch Freshly ground nutmeg
1 Cup All-Purpose flour
2 Eggs

In a large saucepan, melt the butter. Add the onion and cook over
moderate heat until softened, about 3 minutes. Stir in 8 cups of the
chicken stock and bring to a simmer. Season with salt and white
pepper to taste.

Meanwhile, in a medium saucepan, combine the remaining 1 cup stock
with the thyme, nutmeg, 1/2 teaspoon salt and a pinch of white pepper.
Bring to a boil over high heat. Remove from the heat and beat in the
flour until thoroughly blended. Let the mixture cool slightly, then
beat in the eggs, one at a time.

Drop tablespoons of the dumpling mixture into the simmering soup and
cook until the dumplings begin to firm, about 5 minutes. Remove from
the heat, cover the saucepan and set aside to steam the dumplings for
3 minutes before serving.

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Title: Glazed Fresh Strawberry Pie
Categories: Pies
Yield: 6 servings

3 pt strawberries; fresh, hulled
1 c sugar
3 1/2 tb cornstarch
1/2 c water
1 red food coloring; a few dr
1 baked 9 pie shell
1 sweetened whipped cream

Mash 1 pt of the strawberries, using a fork, and set aside. Combine
the sugar and cornstarch in a 3 quart sauce pan. Stir in the water
and mashed berries. Cook over medium heat, stirring constantly,
until the mixture comes to a boil, then cook 2 minutes longer.
Remove from the heat and stir in the food coloring. Cool to room
temperature. Fold in the remaining 2 pts of strawberries and turn
into the baked pie shell. Chill in the refrigerator at least 2
hours. To serve, top with puffs of sweetened whipped cream

—–

Popularity: 3% [?]

Title: IMPOSSIBLE HAM AND ASPARAGUS PIE
Categories: Main dish
Yield: 8 servings

2 c Ham; fully cooked, smoked*
1 1/2 c Swiss cheese; shredded
1 lb Fresh asparagus; cut 1″
2 Green onions; sliced
1 1/2 c Milk
3 Eggs
3/4 c Bisquick
1/4 ts Salt
1/8 ts Pepper

Heat oven to 400. Grease pie plate, 10 x 1 1/2".
Sprinkle ham* which has been diced, 1 c. of cheese,
asparagus and onions in plate. Beat milk, eggs,
baking mix, salt and pepper until smooth, 15 sec. in
blender on high or 1 min. with hand beater. Pour into
plate. Bake until knife inserted in center comes out
clean, 40-45 minutes; sprinkle with 1/2 c. cheese.
Cool 5 min. 6-8 servings. (1 pkg. frozen asparagus,
thawed and well drained may be substituted for the
fresh asparagus) FOR 3-4 SERVINGS: Prepare as directed
except-grease pie plate, 8 x 1 1/4″ Divide amts. of
all ingred. except baking mix and eggs into halves.
Use 1/2 c. baking mix and 2 eggs. Bake 35-40 min.

—–

Popularity: 8% [?]

BISCUITS WITH HAM BUTTER

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Breads Rolls
Meats

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–WALDINE VAN GEFFEN VGHC42A—–
1 1/2 cups All-purpose flour
2 teaspoons Baking powder
1/2 teaspoon Salt
3/4 cup Sour cream
1 Egg — lightly beaten
1 cup Ham — cube
1/2 cup Butter or margarine — soft

In a bowl, combine flour, baking powder and salt; set aside. Combine sour cream
and egg; mix well. Stir into dry ingredients just until moistened. Turn onto a
lightly floured surface; knead gently 4 to 5 times.
Roll to 1/2″ thickness; cut with a 2-1/2″ biscuit cutter. Place on a greased
baking sheet. Bake at 425~ for 10 to 12 minutes or until lightly browned.
Meanwhile in a blender or processor, process ham until finely minced. Add
butter and continue processing until well mixed. Spread over warm biscuits.

Source: .

– - – - – - – - – - – - – - – - – -

Popularity: 4% [?]

Title: Chickpeas in Spicy Tahini Sauce
Categories: Main dish, Vegetarian, Vegan
Yield: 3 servings

1 c Dried chickpeas
4 c Water
1 tb Olive oil
1 c Chopped onion
1 ts Dried basil
2 Garlic cloves; minced
1/4 c Tahini
1 c Water
1 tb Arrowroot
1 tb Lemon juice
2 tb Salsa (hot or mild)
1 tb Low-sodium tamari

Cook chickpeas in 4 cups water for 2 to 3 hours (stovetop) or 25 to 30
minutes (pressure cooker).

Heat oil in a large skillet over medium heat. Saute onion and basil
unti onion is nearly tender. Add garlic and continue to saute until
onion is soft and translucent.

Stir in tahini and 3/4 cup water. Cook, stirring constantly, until
sauce thickens. Remove skillet from heat and set aside.

In a small bowl, mix remaining 1/4 cup water with arrowroot, lemon
juice, salsa and tamari. Add to tahini mixture in skillet. Add
chickpeas and cook over high heat, stirring constantly until mixture
thickens.

Per serving: 372 cal, 15 g prot, 275 mg sod, 42 g carb, 19 g fat, 0 mg
chol, 26 mg calcium

From: Vegetarian Gourmet – Winter 1993 Typed for you by Karen Mintzias

MMMMM

Popularity: 4% [?]

Gazpacho Ice with Cucumbers

Recipe By : The Best of Gourmet – 1987
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 teaspoon unflavored gelatin
2 tablespoons dry white wine
1/2 pound tomato — peel, seed, chop
1/4 cup cucumber — peel, seed, mince
2 tablespoons red onion — minced
1 tablespoon olive oil
3/4 teaspoon salt
1/2 teaspoon garlic — minced
1/8 teaspoon cayenne pepper

1. Soften the gelatin in the wine over low heat until dissolved.
2. Add the gelatin and the remaining ingredients to a blender and puree until
smooth.

Freeze as for any ice cream following the methods used for your ice cream
maker.

Garnish with paper-thin slices of cucumber.

– - – - – - – - – - – - – - – - – -

NOTES : Freeze in molds and serve as part of a salad in place of tomatos.

Popularity: 7% [?]