Title: Chewy Apple Moons
Categories: Diabetic, Desserts, Cooky/bars
Yield: 18 servings

3/4 c Juice, apple, conc. 1 1/4 c Flour
1/2 c Apples, dried 1/2 ts Baking powder
2 Eggs 1/2 ts Cinnamon, ground
1/4 c Butter; melted cooled 1/4 ts Salt
1 ts Vanilla 1/8 ts Nutmeg, ground

Chop fruit. Combine apple juice concentrate and apples; let stand 10
minutes.

Preheat oven to 350. Beat eggs in medium bowl. Blend in concentrate
mixture, butter, and vanilla. Add remaining ingredients and mix
well. Drop tablespoonsful of dough 2″ onto greased cookie sheets.
Bake 10-12 minutes, until firm and golden brown.

Cool wire racks. Store in tightly covered container.

Nutrition information per cookie: 89 calories, 2 gm protein, 13 gm
carbohydrate, 3 gm fat, 27% of calories from fat, 31 mg
cholesterol, 80 mg sodium, 1/2 diabetic starch/bread exchange, 2/3
diabetic fat exchange, 1/3 diabetic fruit exchange.

Source: “Sugar-Free Desserts,” the December 1992 issue of _Favorite
All-Time Recipes_ magazine MM by Sylvia Steiger, GEnie THE.STEIGERS,
CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

MMMMM

Popularity: 3% [?]

BREAKFAST BURRITOS

Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Cheese/Eggs Main Dish
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb Ground Beef
1 sm Onion chopped
1/2 sm Green bell pepper
1/2 ts Salt
1 t Ground black pepper
1/2 ts Ground cumin
2 c Potato Par boiled diced
4 Eggs
9 Flour tortillas
1/2 c Shredded cheddar cheese

Brown the ground beef with the onions. Drain the fat,
then add the spices and diced potatoes. Whisk the
eggs and milk slightly. Add to beef/potato mixture
over a medium high high. Mix together as in scrambled
eggs. Warm flour tortillas on a hot griddle. Put
egg/beef mixture on warmed tortilla and sprinkle with
shredded cheddar cheese. Fold the tortilla making a
burrito. Serve with salsa of your choice.

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Popularity: 6% [?]

ORIENTAL GARBANZO SOUP

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb AM Unrefined Olive Oil
1/2 c Chopped onion
1/2 c AM Garbanzo Flour
4 c Water
2 tb Soy sauce
1/8 ts Garlic powder (optional)
1 t Sweet basil leaves crushed

Preheat heavy saute’ pan, then add oil and onion and saute’ until soft.
Add 1 cup cold water. Stir in flour until smooth. Stir in remaining
water gradually. Add seasonings. Let cook over medium low heat until
slightly thickened, stirring occasionally (or over higher heat stirring
constantly). Do not allow to boil.

Source: Arrowhead Mills “toasted Garbanzo Flour” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Popularity: 5% [?]

QUINOA BEAN SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 Eden Shiitake Mushrooms
15 oz Eden Kidney Beans (canned)
-OR- Eden Pinto Beans
2 tb Eden Toasted Sesame Oil
3 Garlic cloves — peeled
— pressed or minced
1 md Onion — chopped
4 c Water
16 oz Eden Sauerkraut (canned)
— rinsed, drained, chopped
1/4 c Eden Quinoa — rinsed
2 ts Paprika
4 tb Eden Tamari (or to taste)
Black pepper — to taste

Soak Shiitake Mushrooms in 1 cup of water for 1 hour. Drain and save
soaking water. Discard stems and slice mushroom tops. Puree beans in
blender or food processor and set aside. Heat oil and saute garlic and
onions until onions are translucent. Add 3 cups water, Shiitake Mushrooms
with soaking liquid, Sauerkraut and Quinoa. Cook 30 minutes over low
heat. Add paprika, black pepper to taste, tamari and pureed beans, then
simmer for 5-10 minutes.

Prep Time: 20 minutes * Cooking Time: 40 minutes * Yield: 5-6 servings

Copyright 1994 Eden Foods, Inc.

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Popularity: 3% [?]

CLAM CHOWDER WITH PASTA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Soups
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Joe JPMD44A Comiskey
1/4 cup Olive oil
3 tablespoons Parsley, fresh — chopped
4 Garlic clove — finely chopped
2 Green onion — tops and all
finely chopped
1 Red chile, small — seeded and
finely chopped
1 pound Clams, fresh; shucked — drained and chopped
1 can Tomato — imported pear-shaped
(28-ounce can) — drained
1/2 cup Dry white wine
1 cup Ditalini — uncooked
(thimble-shaped pasta)
8 cups -Water
1/2 teaspoon -Black pepper
1 1/2 teaspoons -Salt

Heat oil in a 4-quart Dutch oven over medium-high heat. Sauté parsley,
garlic, onions and chile in oil.
Stir in clams. Cover and cook for 5 minutes. Process tomatoes in food
processor or blender until finely chopped. Stir tomatoes, water, wine,
salt and pepper into clams. Heat to boiling. Reduce heat. Cover and
simmer for 40 minutes, stirring occasionally. Stir in ditalini. Cover and
cook for 10 minutes or until ditalini are tender.

^^^^^^^^^^ Even those who are not enthusiastic chowder lovers will enjoy
this version pepped up with chile and wine.
Source: BETTY CROCKER REGIONAL AND INTERNATIONAL RECIPES Downloaded from *P
COOKBOOK SHELF on 10/20/1992
Formatted for M-M 10/22/1992 by Mr. Mad

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Popularity: 6% [?]

Summer Strawberry Soup

Recipe By : Yankee Magazine – 6/96
Serving Size : 4 Preparation Time :0:00
Categories : Soups and Stews Fruits
Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt fresh strawberries — hulled
2 c water
1/2 c buttermilk
1/2 c fresh orange juice
juice of 2 lemons
1 tbsp chopped fresh mint
1/4 c brown sugar — optional
5 tbsps plain yogurt
mint sprigs — for garnish

In a stainless-steel or enameled saucepan, combine everytning but the
yogurt and the mint garnish. Bring to a boil, reduce heat and simmer
gently for 10 minutes. Cool slightly, then puree in a blender or food
processor, and chill thoroughly. Before serving, swirl 1 tbsp yogurt
through each portion and garnish with mint sprigs.

– - – - – - – - – - – - – - – - – -

Per serving: 115 Calories; 1g Fat (11% calories from fat); 3g Protein;
24g Carbohydrate; 4mg Cholesterol; 33mg Sodium

NOTES : Orange and mint enhance this smooth appetizer.

Popularity: 6% [?]

CINNAMON RAISIN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Fruits
Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 c Unbleached All-Purpose Flour
1/2 c Farina (Cream Of Wheat)
-Any Style
1/2 c Sugar
1 tb Baking Powder
2 ts Ground Cinnamon
1 c Milk
1 lg Egg — Lightly Beaten
2 tb Margarine — Melted
1 t Vanilla Extract
1 c Raisins
2 tb Fruit Juice — Any Flavor

Combine the flour, cereal, 1/4 cup of sugar, baking
powder and cinnamon in a medium sized bowl and set
aside. In a small bowl, combine the milk, egg,
margarine, and vanilla, blending well, then stir into
the dry ingredients, just until all are moistened.
Stir in the raisins. Spoon the mixture into 12 greased
2 1/2-inch muffin pan cups. Bake at 400 degrees F for
18 to 20 minutes or until a toothpick inserted in the
center comes out clean. Remove from the oven, cool 10
minutes in the pan, then remove from the pan and brush
the tops of the muffins with the fruit juice and roll
them in the remaining sugar.

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Popularity: 4% [?]

Title: CHINESE PINEAPPLE CHICKEN (BOW LUO GAI)
Categories: Chinese, Chicken
Yield: 4 servings

1 lb Chicken parts
1 Stalk celery
1 cn 8-oz. chunk style pineapple
1/2 c Water
1/2 tb Catsup
1 tb Rice vinegar
1 1/4 tb Sugar
Dash of salt
1 ts Cornstarch for thickening
2 ts Cold water for thickening
2 c Oil for deep frying

————————-MARINADE————————-
1/2 ts Salt
1/2 ts Sugar
1 ts Thin soy sauce
Dash of pepper
1 Thin slice ginger, chopped

————————–BATTER————————–
1 lg Egg
1 tb Water
2 1/2 tb Flour
3 tb Cornstarch

1. Skin and bone chicken. Cut intl 1 1/2″ cubes.

2. Sprinkle chicken with each of the ingredients
listed under “marinade,” mix well and marinate for 1/2
hour.

3. Cut celery into 1 1/2″ pieces; then, cut each piece
lengthwise into strips, juilenne style.

4. Drain pineapple, saving the juice.

5. Prepare batter by beating the egg, adding the
water, flour and cornstarch. Mix thoroughly.

6. Heat oil to 350 degrees in a small saucepan.

7. Dip chicken in batter and drop into the hot oil.
Deep-fry for 10 minutes. Remove and drain off excess
oil.

8. In wok, combine pineapple juice, water, catsup,
vinegar, sugar and dash of salt. Bring to a boil.

9. Add celery, chicken and pineapple. Cook for 1
minute over high heat.

10. Add thickening made by combining cornstarch and
cold water. Cook for 1 minute and serve.

SOURCE: Chopsticks, Clever, and Wok.

—–

Popularity: 16% [?]

Title: 3-Bean Casserole
Categories: Casseroles, Ground meat, bacon, Legumes
Yield: 6 Servings

20 oz Kidney beans
20 oz Lima beans; canned
20 oz Pork beans
1/2 lb Bacon; chopped
1 lb Ground beef
1 lg Onions; chopped
1/2 c Brown sugar
1/2 c Ketchup
1 tb Mustard, prepared
1 tb Worcestershire sauce

Brown bacon and beef. Add all other ingredients. Mix well and bake
at 325 for 35 minutes.

—–

Popularity: 6% [?]

Title: GREEN LENTIL SOUP
Categories: Soups, Vegetarian
Yield: 8 servings

1 c Green lentils
1 md Grated onion
3 1/2 oz Olive oil
10 oz Can tomatoes, crushed
2 tb Tomato paste
3 tb Red vinegar
1/2 ts Salt
1/2 ts Black pepper
2 tb Chopped Italian parsley
1/2 ts Basil
3 ea Garlic cloves, chopped
2 ea Bay leaves

Soak lentils. Drain, rinse add salt. Set aside. With heat at medium,
add olive oil to the pot grated onion with parsley.

Cook to a golden colour. Add 4 litres of water lentils. Bring to a
boil. Add bay leaves, garlic, basil, pepper, tomatoes paste. Cook for 2
1/2 hours, stirring every half an hour. Check the cooking lentils ensure
there is enough water.

Before serving, add red vinegar, mix well. Check seasonings.

—–

Popularity: 10% [?]