OATMEAL-BANANA MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Diabetic Fruits
Nuts Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 c Whole Wheat Flour
3/4 c Rolled Oats
1 tb Baking Powder
1/2 ts Ground Cinnamon
1/4 ts Ground Nutmeg
1 tb Sugar
1 Egg
2 tb Vegetable Oil
1 1/2 c Lowfat Milk
1 sm Banana, cubed
1/4 c Sunflower Seeds, toasted

Combine the flour, oats, baking powder, cinnamon,
nutmeg and sugar in a bowl. Add the remaining
ingredients and blend.

Spoon into oiled muffin tins or paper muffin cups.

Bake in a 375-degree oven for 15 to 20 minutes.

Makes 12

One Muffin üalories: 180 Carbohydrates: 29 Protein:
5 Fat: 5 Sodium: 91 Potassium: 221 Cholesterol: 23

Exchange Value: 1 Bread Exchange + 1 Fruit Exchange +
1 Fat Exchange

Source: Holiday Cookbook, American Diabetes
Association, ISBN 0-13-024894-0, by Betty Wedman,
M.S.,R.D.

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Popularity: 5% [?]

WHITE CHOCOLATE-COCONUT TRUFFLES

Recipe By : dave prelip
Serving Size : 30 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb (1/2 stick) unsalted butter
8 oz White chocolate — finely chopped
1 c Shredded sweetened coconut — divided
1 Large egg yolk — room temp.
2 tb Coconut liqueur or light rum
1/2 ts Vanilla extract

Melt the butter in a heatproof bowl over very hot, not simmering,
water. Add the white chocolate and melt, stirring occasionally, just
until smooth. Remove from the heat and whisk in 1/4 cup of the
coconut, the egg yolk, coconut liqueur, and vanilla. The mixture may
separate, but keep whisking and it will come together. Cover tightly
with plastic wrap and refrigerate until firm, at least 3 hours or
overnight. Using a melon baller, scoop up the mixture and roll into
1-inch balls. Roll each ball in the remaining coconut, pressing the
coconut on so it will adhere. Refrigerate until ready to serve. (The
truffles can be prepared up to 3 days ahead, tightly covered, and
refrigerated, or frozen for up to 1 month. Makes about 30 truffles.
Source: “An Edible Christmas” cookbook by Irena Chalmers. Reformatted
by: CYGNUS, HCPM52C

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Popularity: 3% [?]

Acorn Squash And Apple Soup

Recipe By : Harvey Steiman’s California Kitchen
Serving Size : 6 Preparation Time :0:00
Categories : Low Fat Soups/Stews
Want To Try

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 Med Onion — Chopped
1 Sm Acorn Squash — Peel, Seed
1 1/2 Tbsp Butter — (1/2 Stick), *Note
1 1/2 C Apple Juice
1 1/2 C Nonfat Vegetarian Broth — Chicken, *Note
1 Sm Apple — Peel, Core
Salt And White Pepper — To Taste
Sugar — To Taste
Sour Cream For Garnish — Optional
Chopped Parsley — For Garnish

*NOTE: Original recipe used 4 T butter… I used 1 1/2 T

This soup captures the taste of autumn with minimal fuss. It is especially
delicious served cold with a dollop of sour cream. To make a lower calorie
version, use half of the butter and garnish with yogurt.

Saute the onion and squash in the butter for 2 minutes. Add the apple
juice, chicken stock, apple and seasoning. Cook until vegetableare tender,
then puree in blender. Serve warm with sour cream on side. Garnish with
parsley. Can be served hot or cold.

Makes 6 servings.

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NOTES : Cal 94.7
Fat 3.1g
Carb 16.9g
Fib 0.8g
Pro 1.2g
Sod 151mg
CFF 27.6%

Popularity: 9% [?]

Title: Curly Noodle Dinner^
Categories: Meats, Pasta
Yield: 4 servings

1 lb Ground beef
1 pk Beef flavored ramen noodles
1 cn (14 1/2oz) stewed tomatoes
1 cn (8 1/2oz) kernal corn,
Drained

Brown meat; drain. Stir in noodles, seasoning, tomatoes and corn.
Bring to a boil; reduce heat and simmer until noodles are done.

Ground Beef Collection 1996 Edition Shared by Carolyn
Shaw 12-95

MMMMM

Popularity: 4% [?]

SOPA DE GRAO

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 c Dried garbanzos
– washed and sorted
2 qt Cold water
4 md Garlic cloves
– peeled and minced
4 lg Yellow onions — peeled
– and coarsely chopped
3 tb Peanut, corn or veg. oil
3 md Maine or Eastern potatoes
– peeled coarsely chopped
1/2 ts Crumbled leaf thyme
1/2 ts Ground coriander seeds
1 lg Bay leaf — (do not crumble)
1 qt Beef or chicken broth
-(preferably homemade)
1/2 lb Pepperoni or chorizo
– or if available,
– Portuguese chourico or
– linguica,
– sliced about 1/4-in thick
1 c Finely chopped fresh spinach
– (leaves only)
1 1/2 ts Salt
1/4 ts Freshly ground black pepper
2 tb Olive oil

SOAK THE GARBANZOS overnight in 6 cups of the water in
a large heavy kettle. Next day, add the remaining 2
cups water, bring to a gentle boil, cover, and cook
4-to-5 hours or until the garbanzos are very tender.
Meanwhile, stir-fry the garlic and onions in the
peanut oil in a second large, heavy kettle over
moderate heat for 12-to-15 minutes until lightly
browned. Add the potatoes and stir-fry 2-to-3 minutes;
add the thyme, coriander, and bay leaf, turn the heat
down low, and allow to mellow about 10 minutes. Pour
in the broth, bring all to a gentle simmer, cover and
cook slowly. As soon as you’ve set the 2 kettles to
simmer, stir-fry the pepperoni in a large heavy
skillet 3-to-5 minutes–just until lightly browned and
most of the drippings have cooked out. Drain the
pepperoni well, reserving 1 tablespoon of the
drippings. Set aside. Return 1 tablespoon drippings to
the skillet, add the spinach and stir-fry 2-to-3
minutes over moderate heat just until glazed and
intensely green; reserve. When the garbanzos are
tender, puree 1/2 of them by buzzing 60 seconds in a
food processor, adding only enough kettle liquid to
puree them easily. Return the pureed garbanzos to the
kettle in which they cooked. Now puree the potato
mixture in 2 batches, buzzing each 30-to-40 seconds in
a food processor. Blend the potato mixture into the
garbanzo mixture, add the reserved pepperoni and
spinach, cover, and simmer 30-to-40 minutes–just long
enough to mellow the flavors. Season to taste with
salt and pepper, remove the bay leaf, then smooth in
the olive oil. Makes 6 to 8 Servings ~–

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Popularity: 8% [?]

Title: Green Beans with Mushrooms
Categories: Diabetic, Vegetables, Side dishes
Yield: 6 servings

2 lb Green beans, fresh; 1"pieces 1 ts Sugar
3 c Water, salted; boiling 3 oz Mushrooms, sliced canned
1 ts Salt 1/2 c Butter; melted

Place beans in saucepan containing boiling walted water. Add salt and
sugare. Cover and simmer for 30 minutes; drain. Saute mushrooms in
butter and add to beans.
Nancy O’Brion NOTE:
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE
(Nancy O’S note: 1/2 Cup of butter I sure would use margarine and
would, for sure, cut back on it even though I switched to margarine
MAKE IT WORK. I find it is really important to fix them veggies that
are taste for the diet…..)

NANCY C’S NOTE: Yes, the recipe DOES call for 1/2 cup butter. This
seems excessive to me so I’ll probably just use a tablespoon or two.
(Sorry Nancy C. not me!!! It will be 1 to 2 tablespoon margarine for
me)

SOURCE: Southern Living Magazine, sometime in 1973.
Typed for you by Nancy Coleman.

MMMMM

Popularity: 12% [?]

SOPA DE MANI (PEANUT SOUP)

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Peanuts, roasted ground
-ÿÿ
1/2 c Peanut Butter
2 tb Oil
1 ea Onion, finely chopped
1 lb Potatoes, chopped and boiled
4 c Stock
2 tb Chives, chopped
Salt and pepper

Heat the oil in a saucepan and cook the onion until it becomes
transparent. Add the ground peanuts or peanut butter, potatoes and a
little stock and mash well. Alternatively, put these ingredients into
a blender. Now pour the rest of the stock slowly into the puree,
mixing well.
Bring the soup to a boil, then let it simmer, covered, for 5-10
minutes. After this, remove the pot from the heat and season.
Sprinkle the chives on top before serving.

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Popularity: 8% [?]

Date: Sat, 11 Sep 93 21:25:10 EDT
From: Charles Holden Winstead

EASY CHICKPEA DISH

1 small can tomatoe sauce (one of those .25 cans made of tomatoes and water)
1 can garbonzo (ceci, chickpeas) beans
1 small container dannon nofat blended french vanilla vogurt
cumin seeds
curry

heat about a 1T cumin seeds in a pot, add tomatoe sauce and curry to taste
and simmer for a while to let the curry and cumin sink in. add the chickpeas,
and heat until hot, but do not over cook as the chickpeas should have some
texture to them. remove from heat and add about half the container of the
yogurt. serve over rice, with the remainer yogurt on the side incase it’s too
spicy. mmmmm

Popularity: 4% [?]

MUNG BEAN PASTRIES

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Bakery Thai
Desserts Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 c Mung bean flour
3/4 c Sugar
2 dr Red or green food colouring
1/4 c Rice flour
3/4 c Coconut milk
1/2 ts Salt
2 tb Yellow mung beans, optional

In a large bowl, combine the mung bean flour, sugar,
food colouring 2 c cold water. Stir until the flour
is almost dissolved. Strain through cheesecloth into
a pot. Over medium heat, stir the liquid until all
remaining solids are completely dissolved the
mixture is thick sticky enough to coat a spoon.
Cool for 15 minutes. Cover a baking sheet with waxed
paper. Drop the mixture by the spoonful onto the
sheet. Do not allow the circles to touch. Let cool
to room temperature. In a large bowl, combine the rice
flour, milk salt, stirring until dissolved. Strain
into a pot cook over medium heat for 10 minutes.
Drop 1 ts of this onto the cooling gelatin circles. In
a dry skillet, toast the yellow mung beans until they
turn light brown. Generously sprinkle onto the
pastries refrigerate for 1 hour before serving.
They will keep in the refrigerator for 2 or 3 days.

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Popularity: 5% [?]

Title: Clam Chowder – From a New England Famous Rest
Categories: Soups, Fish
Yield: 8 servings

1/4 lb Salt Pork
1 Onion -large
3 Potato -medium
3 c Milk
1 qt Clams
1/8 lb Butter
Salt Pepper
1 1/2 c Water

This Recipe is from the PUBLICK HOUSE, Sturbridge, Mass. It’s
excellent, but a bit on the expensive side Cut salt pork into small
dices and render in a sauce pan. Reserve the cracklings. Cook in the
fat the onion thinly sliced until golden. Bring the water to a boil
and cook potatoes, (peeled and cubed), for 10 minutes. Remove
potatoes.add chopped clams and cook for 25 minutes. Then add milk,
cracklings, potatoes, onion, butter, salt pepper to taste. Serve in
soup bowls with dot crackers From: Charlotte Grunwald’s Private
Collection of Authentic New England Cooking

MMMMM

Popularity: 9% [?]