Title: Edible Playdough
Categories: Nonfood, Kids
Yield: 6 Servings

2 c Smooth peanut butter
2 c Rolled oats
2 c Dried milk
2/3 c Honey

Optional

Rice Krispies Coconut sprinkles Chocolate chips Red hots Tiny olives
Cocktail onions

Get your kids to mix all the ingredients until thoroughly combined.
Have them wash their hands while you cover the kitchen with wax paper
to make a work surface for them. Give them the bowl of playdough and
leave them to it. Store in an airtight container.

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Popularity: 5% [?]

Title: Chicken-Rice Soup
Categories: Diabetic, Poultry, Rice, Soups/stews, Vegetables
Yield: 6 servings

3 lb Chicken pieces; 1 pn Pepper;
8 c Water; 1 Bay leaf;
1/2 c Celery with leaves; chopped 1/4 ts Celery seeds;
1/4 c Fresh parsley leaves;chopped 1/2 c Rice; uncooked
1 sm Onion; 1 c Carrots; diced

Simmer the chicken in the water with the celery, parsley, onion,
pepper, bay leaf and celery seeds for 4 hours in a slow cooker or one
hour over low heat on the stove.

Drain the chicken broth and remove chicken pieces. (Discard bay
leaf.) Bone the chicken and chop into bite-size pieces. Combine the
broth, chicken, rice and carrots in a saucepan. Cook for 30 to 40
minutes or until the rice is tender.

1 cup – 287 calories, 3 lean meat, 1/2 bread exchange 11 grams
carbohydrate, 29 grams protein, 10 grams fat 219 mg sodium, 307 mg
potassium, 88 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986
Shared but not tested by Elizabeth Rodier, Nov 93.

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Popularity: 4% [?]

a.
1/4 cups minced green onions (or yellow onions)
3 Tb butter

Cook the onions slowly in the butter in a covered saucepan
for 5 to 10 mins., until tender and transluscent but not browned.

b.
3-4 packed cups fresh watercress leaves tender stems, washed dried
1/2 tsp salt

Stir in the watercress salt, cover, and cook slowly for about 5
mins. or until leaves are tender wilted.

c.
3 Tb flour

Sprinkle in flour and stir over moderate heat for 3 mins.

d.
5-1/2 cups boiling white stock (or canned chicken broth)

Off heat, beat in boiling stock. Simmer 5 mins., then purée
through a food blender. Return to saucepan. If not served immediately,
set aside uncovered. Reheat to simmer before proceeding.

e.
2 egg yolks
1/2 cup whipping cream
1-2 Tb softened butter

Blend yolks and cream in mixing bowl. Beat a cupful hot soup into
them by driblets. Gradually beat the rest of soup in thin stream.

Return soup to saucepan and stir over moderate heat for 1-2
mins. to poach yolks, but do not bring soup to simmer. Off heat, stir
in enrichment butter a Tb at a time.

f. watercress leaves dropped for 1/2 min. in boiling water, refreshed
in cold water, drained

Pour soup into tureen or individual bowls and decorate with
watercress leaves.

NOTES:

If you want to serve soup cold, omit final butter enrichment and chill.
If you want to use sorrel or spinach, follow the same steps, but
cut the leaves into thin slices (chiffonade) and do not purée the
soup.

Popularity: 5% [?]

RUTABAGA PUREE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Rutabaga about (1 lb) OR
1 lb Turnips
1 md Size orange sweet potato
1/4 ts Red (cayenne) pepper
1/2 c Non-fat dry milk powder
3 tb Fresh parsley — chopped

Peel and dice rutabaga and sweet potato; place in a
saucepan. Cover with water and bring to a boil. Cover
ans simmer, until tender. Drain, reserving in little
of water. Place vegetables in a blender or food
processor fitted with the metal blade and process to a
puree. Add cayenne, nutmeg and dry milk; process to
blend. Rewarm in saucepan w some of reserved water if
necessary. Garnish with parsley and serve.

Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2
STARCH/BREAD EXCHANGE CAL: 55 CHO: 16mg; CAR: 12g;
PRO: 2g; SOD: 32mg; FAT: 0g;

Source: Light Easy Diabetes Cuisine by Betty Marks
Brought to you and yours via Nancy O’Brion and her

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Popularity: 3% [?]

1 cup chopped leeks (or onion if you perfer)
1 Tbsp butter
1 Tbsp. flour
2 cups diced potatoes
2 cups sorrel, packed
1 pint chicken broth
1 cup milk or cream
tarragon, summer savory, marjoram, etc.
Saute leeks in butter until limp and then stir in flour. Add salt and
pepper to taste. Add broth and potatoes. Bring to a boil and reduce heat
and simmer, covered, about 20 minutes until potatoes are tender. Add
sorrel and herbs and cook about 5 minutes longer. Cool slightly.

Pour into food processor and blend until smooth (do not overfill
processor, do in batches if necessary). Return to pan and stir in
cream and adjust seasonings. Garnish with a chiffonade of the sorrel.
We eat this hot the first meal and chilled for the left overs.

Popularity: 5% [?]

Slow Boat to China Casserole

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 1/2 cups Boiling water
1 cup Rice
1 medium Onion — chopped
1 pound Ground beef — browned
2 cups Diced celery
1 1/2 tablespoons Brown sugar
3 tablespoons Soy sauce
1 teaspoon Salt
1 can Cream of mushroom soup

Pour water over rice, let stand for 30 minutes. Do not drain. Add
remaining ingredients to mixture. Beef and onion may be browned together.
Add celery to the lightly browned mixture to steam briefly before adding to
the rice. Bake covered at 350 degrees for 1 hour.
Uncover, bake for 30 minutes longer.

6-8 servings.

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Popularity: 3% [?]

Title: Spiced Poached Pears with Burnt Sugar Ice Cream
Categories: Desserts, Ceideburg 2
Yield: 4 servings

1 c White wine
1 c Water
1/2 c Sugar
Zest of 1 orange, julienned
Zest of 1 lemon, julienned
Juice of 2 lemons
Juice of 2 oranges
2 Whole cloves
2 Cinnamon sticks
4 sl Fresh ginger
6 Peppercorns
1 Vanilla bean
4 Under-ripe pears, peeled,
-cored
Burnt Sugar lee Cream (see
-recipe)

Combine the wine, water, sugar, citrus zest and juice, cloves,
cinnamon, ginger, peppercorns and vanilla bean in a heavy saucepan.
Bring to a boil, add pears, then reduce heat so the liquid barely
bubbles. Cook for 15 minutes, or until the pears are tender. If
pears aren’t completely submerged in liquid, turn them every few
minutes so they will cool evenly.

When the pears are tender, remove from liquid and set aside. Reduce
liquid to 1 cup over high heat. Return pears to liquid and let cool
completely.

Before serving, warm the pears in their liquid over moderate heat.
Place a warm pear on a chilled plate; spoon some poaching liquid over
the top. Place a scoop of ice cream next to the pear and top with a
few threads of julienned zest from the sauce.

Serves 4.

PER SERVING: (with 2 tablespoons poaching liquid per pear): 630
calories, 8 g protein, 78 g carbohydrate, 31 g fat (17 saturated),
305 mg cholesterol, 110 mg sodium, 4 g fiber.

From an article by Andrew Schloss in the San Francisco Chronicle,
11/11/92.

Posted by Stephen Ceideberg; February 23 1993.

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Popularity: 5% [?]

Title: SLOPPY JOES (HESS)
Categories: Diabetic, Meats, Main dish, Kids, Vegetables
Yield: 6 sweet ones

1 ts Salt;
1 lb 85% lean beef; ground twice;
1/4 c Onion; finely chopped
3/4 c Celery with leaves; finely
-chopped
1/4 c Green pepper; chopped
1/2 ts Lemon rind; grated
1/4 c Catup;
3/4 c Beef broth;
1/2 ts Dry mustard;
1 ts Worcestershire sauce;

Add salt to meat. Turn into a large dry, cold frying
pan. Stir over medium heat with a large kitchen fork
(not a spoon) until meat changes color all over,
pouring off any liquid fat as it collects. Add onion,
celery, and green pepper. Stir and cook 1-2 minutes.
Combine all remaining ingredients; add to meat and mix
well. Bring to a boil, cover, reduce heat to low, and
let simmer gently for 15-20 minutes, stirring
fredquently, until cooked and well mixed.

Food Exchanges per serving: 2 MEDIUM-FAT MEAT
EXCHANGES + 1 VEGETABLE EXCHANGE. When served on WHOLE
HAMBURGER BUN, ADD 2 STARCH EXCHANGES; CAL: 165; CHO:
4g; PRO: 15g; FAT: 9g; SOD: 589; CHO: 47mg; Low-sodium
diets: Omit salt. Use low-sodium catup and unsalted
beef broth,

Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess,R.D.,M.S, and Katharine Middleton Brought

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Popularity: 4% [?]

Pork Chop Rhubarb Casserole

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 pork chops
3 C. rhubarb — cut up
1 Tbsp. cooking oil
1/2 C. brown sugar
1 Tsp. cinnamon
2 1/2 to 3 c. bread crumbs
1/4 C. flour
Salt and pepper to taste

In skillet, brown pork chops in oil; add salt and pepper. Remove
to platter. Mix 1/4 cup pan drippings with bread crumbs. Reserve
1/2 cup. Sprinkle remaining crumbs into 9×13 inch baking dish. Combine
rhubarb, sugar, flour and cinnamon. Spoon half over the
bread crumbs. Arrange pork chops on top. Spoon remaining rhubarb
mixture over chops. Cover with foil and bake at 350 degrees for 45
minutes. Remove foil, sprinkle remaining crumbs. Bake 15 minutes
longer.

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Popularity: 4% [?]