1 Cucumber (thinly sliced)
1 Onion, small (thinly sliced)
1 ts Salt
1/2 ts Garlic powder
1 ts Lemon juice
1/2 ts Marjoram
8 oz Lo-cal yogurt

Peel and thinly slice cucumber and onion. Sprinkle
with salt. Allow to r Combine garlic powder, lemon
juice, marjoram, and yogurt; mix thoroughly. Fold in
sliced cucumber and onion. Chill. Yield: 2 Cups 1
serving = 1 milk calories: 100

—–

1/4 c Chinese fermented black
-beans, rinsed
2 tb Chopped garlic
2 tb Chopped fresh ginger
1 tb Red pepper flakes
1/4 c Minced scallions
1 tb Sesame oil
1/4 c Brown sugar
1/4 c Rice wine vinegar
1 tb Tabasco sauce
2 tb Worcestershire sauce
3 tb Asian fish sauce
1/4 c Tomato paste
1 c Soy sauce
1 Orange, chopped (with skin)
4 Sides (or racks) baby back
-pork ribs (substitute
-beef, if desired.)

This recipe is a favorite of old Charles Franz, whose father Mark is
the chef at Stars.

Combine all seasoning ingredients and pour over ribs. Marinate
overnight in the refrigerator .

Grill ribs over medium heat, using either mesquite or charcoal
briquettes, basting constantly with the marinade for about 1 hour.
The trick is to have just the right heat: too much and the ribs bum,
too little and they do not cook.

Slice and serve with lots of beer++for the parents, that is!

Serves 5.

PER SERVING: 955 calories, 104 g protein, 11 g carbohydrate, 51 g
fat (17 saturated), 287 mg cholesterol, 2,589 m sodium, g fiber.

From the San Francisco Chronicle, 6/29/92.

Posted by Stephen Ceideberg; February 24 1993.

MMMMM

2 Loaves White Bread
2 cn Oriental Broth
1 Bag Vegetable Cole Slaw
2 lg Onions — sliced
1/2 ts Seasonings — sage, garlic
Cayenne
10 oz Bag Frozen Spinach-chopped
10 oz Bag Frozen Chopped Broccoli
2/3 c Nonfat Blu Cheese Dressing
1 oz Nonfat Cream Cheese
12 lg Mushroom Caps

Make a basic bread dressing using 2-3 loaves of light
bread, 2-3 cans of fat free Oriental Broth, sage,
garlic, curry powder, cayenne, lots of onions, a bag
of coleslaw vegetable mix, and 10 oz. package of
chopped frozen spinach. Add hot water as needed and
any other seasonings you would like. Pu t it in
roasting pan.

Mix 10 o ounce package of thawed (frozen) chopped
broccoli with 2/3 cup fat free blue cheese or
roquefort salad dressing, into which one ounce of
nonfat creamed cheese has been blended. Remove the
stems from large button mushrooms (add to the
stuffing), turn the mushrooms bottom-up, and fill each
mushroom with the broccoli mix.

Bake the mushrooms on top of the turkeyless dressing,
about one hour at 375 degrees. Serve it with a big
tossed salad, peas with baby potatoes, and all the
Champagne you can drink

Recipe By :

From: Paulsbluff@centuryinter.Net Date: Wed, 30
Oct 96 22:37:40 Gmt

—–

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 lb Boneless chuck steak
2 tb Oil
1 t Ground ginger
1/2 c Soy sauce
1 tb Sugar
1 Clove garlic crushed

Cut steak into 1/8-inch thick slices. Combine remaining ingredients
in a small bowl. Place meat in a crock-pot. Pour sauce over. Cover
and cook on low for 6 to 8 hours. Serve with rice…. Makes 5-6
servings…

– - – - – - – - – - – - – - – - – -

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Diabetic Grains
Vegetarian Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Sugar
1 tb Yeast (1 envelope)
1/4 c Warm water
1 1/2 c Brown rice flour
1 1/2 c White rice flour
1 t Salt
1 tb Xanthan gum (2 tb Certo?)
2/3 c Skim milk powder
1 1/4 c Warm water
1/4 c Margarine
3 Eggs

Note: General Hints on a previous page says 1 tsp
Certo or 1/2 tsp xanthan gum can be used as a binding
agent in baked recipes

Dissolve sugar in warm water. Sprinkle yeast over
water. Stir briefly. Let sit for 10 minutes until
foamy on top. Mix dry ingredients together in a large
bowl.

Melt margarine in 1 1/4 cup warm water. Add this
mixture to the softened yeast and in turn add this to
the dry ingredients. Beat well. Add 3 eggs and beat
well for 2 minutes. Cover. Let rise until double (1
1/2 hours).

Beat again for 3 minutes. Pour into 9 x 5 inch
greased loaf pan. Let rise until dough reaches the top
of the pan. Bake at 400 F for 15 minutes, cover with
foil if top is getting too brown. Continue baking for
about 45 minutes longer. Remove from pan and leave
unwrapped just until cool.

1/2 slice – 1 starch choice, no further nutrition
information given

Source: A Guide for the Diabetic Celiac, 1990 ISBN
0-921026-02-1 Canadian Celiac Assoc. 6519B Mississauga
Road, Mississauga, Ontario L5N 1A6 (416) 567-7195
(area code may have changed to 905 in 1993)

– - – - – - – - – - – - – - – - – -

1 lb Stuffing mushrooms
Salt
2 tb Olive oil
3 cl Garlic, minced
1/2 c Chopped nuts
3 tb Butter
1 c Herb seasoned stuffing mix
3/4 c Shredded Italian cheese
Blend
1 lg Beaten egg

Clean mushrooms. Remove and finely chop stems. Sprinkle insides of
caps with salt and brush outsides with oil.

Cook chopped stems, garlic and nuts in butter 3–4 minutes; remove
from heat. Mix in stuffing, cheese and eggs; spoon into caps.

Bake at 350F. 8-10 minutes on an ungreased baking sheet or until
throughly heated.

Ad in Southern Living 9-95. Shared by Carolyn Shaw 12-95

MMMMM

Recipe By :
Serving Size : 72 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Box (15-oz) raisin bran
3 c Sugar
5 c Flour
5 ts Soda
2 ts Salt
1 1/2 ts Cloves
2 ts Nutmeg
3 ts Cinnamon
4 Eggs — beaten
1 c Oil
1 qt Buttermilk
2 ts Vanilla
3 pk Dried fruit bits
2 c Nuts

Cook fruit in water until done. Drain. Mix dry
ingredients. Add remaining ingredients. Bake in muffin
tins at 400 degrees for 20 minutes — if using
miniature muffin tins, reduce baking time to 15
minutes.

Don’t know where this came from originally, my mother
had it in her recipe box, but anytime I make these,
everyone raves!

>From Glen Hosey’s Recipe Collection Program,
hosey@erols.com

– - – - – - – - – - – - – - – - – -

1/2 lb Unsalted butter
1/2 c Sugar
1 ts Vanilla extract
1 pn Salt
1/3 c Almonds; ground
1/3 c Black walnuts; ground
1/3 c Hazelnuts
1 3/4 c All-purpose flour
1 c Powdered sugar

Recipe by: Jo Anne Merrill
Preparation Time: 0:30
1. Have butter at room temperature. You may try solid margarine with
almost the same success as with butter. Place butter in a mixing bowl.
Beat with electric mixer. Gradually add granulated sugar while continuing
to beat; stir in vanilla extract and salt. Add ground nuts and flour; roll
into a ball and chill for 15 minutes.
2. Break off pieces of dough and roll between palms of your hands to
form balls the size of a small walnut. Do not make these too large. Place
on ungreased cookie sheets.
3. Bake in preheated 300-degree oven for 18-20 minutes. Remove and
roll, while still warm, in powdered sugar.

Yield: About 5 dozen.

—–

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Cranberry juice
1 c Dry red wine
1 Cinnamon stick, about
3 inches long
1 pk (425g) frozen raspberries in
Light syrup
1 tb Freshly squeezed lemon juice
1 tb (or 2T) granulated sugar,
Optional
1/2 c Sour cream or whipping cream
Optional

Boil cranberry juice with wine and cinnamon stick over
high heat until reduced to 1 cup, about 9 minutes.
Meanwhile, puree berries in a blender. Strain and
discard seeds. Remove cinnamon stick from reduced wine
mixture. Stir in berry mixture. Pour into a bowl.
Taste and add lemon juice and 1 to 2 tablespoons
sugar, as needed. (Soup will taste less sweet when
chilled.) Refrigerate at least until cold, about 3
hours or up to 2 days. Serve chilled with a swirl of
cream in centre.

Source: Chatelaine magazine, December 1993, page 105

– - – - – - – - – - – - – - – - – -

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Low-Cal
Cakes Desserts
Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Egg, slightly beaten
2 tb Soft butter
1/4 c Sugar
1/4 c 2% yogurt OR
3/4ts lemon juice + 2% milk
1/3 c 2% milk
1/2 c Bran
1 md Apple, grated
1/2 c Raisins, soaked
1/2 c Rolled oats
DRY INGREDIENTS
1/3 c Wholewheat flour
1/3 c All-purpose flour
3/4 ts Baking powder
1/2 ts Baking soda
3/4 ts Cinnamon
1/4 ts Salt

In large bowl, combine the first nine ingredients.
Sift dry ingredients together. Add to bran mixture,
stirring until moistened. Spoon into muffin cups.
Bake at 425 F about 20 minutes or until golden brown.
Makes 12 small muffins.

1 muffin contains 114 calories, 1 starch choice, 1/2
fruit, 1/2 fat

Source: Enjoy B.C. Fruit the Diabetic Way by Elaine
Johnston c. 1982 Shared and tested by Elizabeth Rodier
Sept 93

– - – - – - – - – - – - – - – - – -