Title: BAKED CHEESE TOASTWISHES
Categories: Diabetic, Sandwiches, Cheese, Main dish
Yield: 2 humans

4 sl Bread; your choise
1 Egg; beaten with fork
2 tb Skim milk;
1/4 ts Salt;
2 ds Paprika;
4 sl (1-oz each) American Cheese;

Preheat oven to 400 degrees. Prepare shallow pan with
vegetables pan-coating. Toast bread on one side only.
Combine beaten egg, milk, salt, and paprika; mix well
and pour into a pie plate. Dip bread in this mixture
quickly until all is absorbed. Place 2 slices bread
toasted side down in preapared pan and cover each with
1 slice cheese. Place remaining 2 slices bread
toasted side p on top, then cover with remaining 2
slices cheese. Bake 10-12 minutes.

Food Exchange per serving: 2 STARCH EXCHANGES + 2
HIGH-FAT EXCHANGES + 1/2 FAT EXCHANGE. Low-sodium
diets. Omit salt. Substitue Low-sodium cheese.

Source: The Art of Cooking for the Diabetic by Mary
Abbott Hess,R.D.,M.S. Brought to you and yours via

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Popularity: 4% [?]

WEINER BATTER

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Bisquick
3 tb Cornmeal
1/4 ts Paprika
1 t Mustard
Pepper
1 Egg
1/2 c Milk
1 lb Wieners

Make batter and drop wieners into batter to coat.
Drop in hot deep fat and cook until brown. If you
have sticks, fasten wieners to sticks before dipping
into batter.

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Popularity: 3% [?]

CALIFORNIA SUNSHINE BREAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Diabetic Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Lukewarm water
(110-115 degrees)
3 tb Sugar — (needed for yeast
-action)
1 pk Instant active dry yeast
2/3 c Orange juice — fresh (warmed
-to room temperature)
2 1/2 c All-purpose flour — unsifted
1 t Salt
3 tb Margarine — melted
1 tb Orange rind — finely grated
1 t Lemon rind — finely grated
2 ts Vegetable oil — (to oil pans)

Combine lukewarn water, sugar, and dry yeast in a large bowl, stirring
until completely dissolved. Add warm oranged juice and beat until
well blended. Add 1 cup of the flour gradually, beating gently
smooth. Cover bowl and set in a warm place until bubbly and light
(30-40 minutes). Add salt, margarine, and grated orange and lemon
rinds; beat gently to mix. Stir in remainng flour gradually, mixing
well. Trun onto a lightly floured board and knead until smooth and
elastic (about 10 minutes). Place in a large, oiled bowl, turning
dough around to to coat all over. Cover bowl; place in warm place
until dough has doubled in size (1 -2 hours). Punch dough down in
several places. Knead on board for 5 minutes. Shape into a loaf and
place in an oiled 8 1/2″ X 4 1/2″ X 2 1/2″ loaf pan. Cover and let
rise in a warm place about 1 hour. Preheat oven to 375 degrees. When
bread has risen, bake 35-45 minutes. When done, remove bread from pan
and cook on wire rack.

Food Exchange per serving: 1 STARCH EXCHANGE PER SLICE (1 oz slice)
Low-sodium diets: Omit salt. Substitute salted margarine.

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

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Popularity: 18% [?]

WILD MUSHROOM SOUP (MINESTRA DI FUNGHI SELVAT

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Italian Soups/stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 oz Dried porcini mushrooms (8
-large pieces)
3 md Potatoes
2 sm Carrots
1 md Onion
1 sm Shallot
2 lb Wild or cultivated fresh
-mushrooms
2 Bacon slices (2 oz)
10 tb Olive oil
2 1/2 qt Basic Broth (or canned
-chicken broth)
1 t Salt
1/4 c Minced fresh flat-leaf
-parsley
Freshly-ground black pepper

PREPARATION: Put dried porcini mushrooms in a small
bowl with 1/2 cup hot water. Let stand until
softened, about 20 minutes. Remove mushrooms and
strain liquid through a fine sieve. Return mushrooms
and liquid to the bowl; discard the sediment. Peel
and coarsely shred the potatoes and carrots. Peel and
coarsely chop the onion. Peel and mince the shallot.
Thinly slice the fresh mushrooms. Mince the bacon.

COOKING: Heat 5 tablespoons of the oil in a 6-quart
soup kettle. Add the bacon and onions and saute over
medium heat until the onions soften and the bacon is
translucent, about 2 minutes. Bring broth to a boil
in a large saucepan. Add the boiling broth to the
soup kettle along with the potatoes, carrots, porcini
mushrooms, and reserved mushroom liquid. Return to a
boil and simmer until vegetables are tender, about 10
minutes. Heat remaining oil in a large skillet. Add
the fresh mushrooms and salt and saute over medium
until mushroom liquid has evaporated, about 10
minutes. Add mushrooms to the soup kettle and simmer
for 30 minutes. Adjust seasoning if necessary.

SERVING: Ladle soup into warm bowls. Sprinkle with
parsley and ground black pepper. Serve immediately.

Makes 8 to 10 servings.

[COOKS; Jan/Feb 1989] Posted by Fred Peters.

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Popularity: 5% [?]

Title: POOR MAN’S SOUP
Categories: Chinese, Soups
Yield: 6 servings

1 Quartered whole chicken
Water
1 oz Piece pork tenderloin
6 Stalks celery cut on the
-diagonal
1 Diced large onion
1/4 Head cabbage thinly sliced
3 Carrots cut on the diagonal
2 Diced potatoes
1 tb Soy sauce
2 Green onions finely chopped
2 Eggs slightly beaten
Wonton wrappers
1 Egg white slightly beaten

Place chicken and pork in a pot. Cover with water,
bring to a boil. Add celery, onion, cabbage, carrots,
potatoes and soy sauce. SImmer about 2 hours. Remove
pork, chop finely. Debone and skin chicken and chop
finely. Combine pork and chicken with green onions and
eggs. Mix thoroughly. Place 1 heaping teaspoon of
mixture in center of each wonton wrapper. Brush edges
of wrapper with egg white. Fold in half to form a
triangle, pressing edges together to seal tightly.
Cover with damp cloth while filling remaining wontons.
While soup is simmering, carefully drop in wontons.
Bring back to boil, then simmer until wontons become
transparent. Season to taste with soy sauce.

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Popularity: 11% [?]

Title: GYUNIKU NEGIMAKI (STEAK AND ONION SPRING ROLL
Categories: Chinese, Appetizers, Meats
Yield: 8 servings

4 oz Slice Rump Steak
3 tb Teriyaki Sauce
2 Spring Onions w/ 3″ of stalk

PREPARE IN ADVANCE: Cut onions in half lengthwise, the
cut into 4″ pieces. Place the steak between sheets of
greasproof paper and pound into 1/8″ thickness. Cut
the steaks in half crosswise. Arrange the strip of
onions down the length of each piece of meat.
Starting with the wide end, roll into tight cylinders.
Secure with toothpicks. TO COOK: Preheat grill. Dip
rolls in Teriaki sauce and grill them 3″ from heat for
3 minutes. Dip again in sauce and grill for another 3
minutes. Remove toothpicks, trim ends, and cut into 1″
pieces. Stand each piece on end.

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Popularity: 3% [?]

Chilled Watercress Bisque

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Can quick-frozen cream of potato soup
1 soup can milk
2 C. washed — drained finely cut
watercress

Thaw soup a little by placing opened can in a pan of hot
water. Pour into glass container of electric mixer or blender
or food processor. Add milk and watercress. Blend until
smooth. Refrigerate until well chilled. Just before serving,
pour into blender again and blend a few seconds. If too thick,
add a little cold milk or cream. Serve in chilled soup cups.
Makes 3 or 4 servings.

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Popularity: 17% [?]

Unbelievable Fruit Salad

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 sm Cans mandarin oranges
4 md Cans pineapple tidbits
2 Cup Seedless grapes (washed)
4 sm Hershey candy bars (orig.
Recipe said 5 cent size but
Now use reg. size not mini)
2 Pint Cool whip or whipped cream
2 Pint Sour cream
4 Package Frozen blueberries dry pack
Or use:
4 pints fresh blueberries

Drain canned fruit. Grate chocolate bars and set aside. Combine whipped cream
with sour cream. Fold in fruit and chocolate and serve immediately. Note. All
fruit except blueberries if frozen, can be combined and chilled overnight. You
can then assemble just prior to serving. Makes 6-8 generious servings. This
can also be served as a light dessert. Source: Ester Yoell 1965, from Dottie
Theriault’s collection

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Popularity: 3% [?]

Candy Apple Cheese Pie

Recipe By : Unknown
Serving Size : 8 Preparation Time :0:10
Categories : Pie, Crust, Topping

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—Crust—-
1 1/2 c corn flake crumbs
1 tbsp oil
—-Filling—-
8 ozs fat-free cream cheese — softened
14 ozs fat-free sweetened condensed milk
1/3 c lemon juice — at room temperature
1 tsp pure vanilla extract
1 c apples — sliced
1/4 c cinnamon candies
1/4 c water
2 tbsps water
2 tsps cornstarch

Preheat oven to 350. Prepare a 9″ pie pan with cooking spray and flour; set
aside. To prepare crust, combine corn flake crumbs and oil in a small
mixing bowl. Press into prepared pan. Bake for 10 minutes. Meanwhile to
prepare filling, combine cream cheese, sweetened condensed milk, lemon
juice. and vanilla in a mixing bowl. Pour into prebaked pie crust. Arrange
apple slices over cream cheese mixture. In a saucepan, over low heat,
dissolve cinnamon candies in 1/4 cup water. Stir remaining water and
cornstarch together. Add to cinnamon mixture. Cook and stir until mixture
thickens and boils. Remove from heat; cool slightly. Drizzle over apples.
Chill 3 hours or until set.

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Per serving: 277 Calories; 2g Fat (7% calories from fat); 9g Protein; 55g
Carbohydrate; 4mg Cholesterol; 251mg Sodium

Popularity: 3% [?]

14-Carat Cake with Vanilla Cream Cheese Frost

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Flour
2 cups Grated raw carrots
2 teaspoons Baking powder
8 1/2 ounces Canned crushed pineapple — dr
1 1/2 teaspoons Baking soda
1/2 cup Chopped nuts
1 teaspoon Salt

2 teaspoons Ground cinnamon
1/2 cup Butter or margarine
4 Eggs
8 ounces Cream cheese — softened
2 cups Sugar
1 teaspoon Vanilla
1 1/2 cups Oil
1 pound Powdered sugar — sifted

Sift together flour, baking powder, soda, salt and cinnamon. Beat eggs and
add sugar. Let stand until sugar dissolves, about 10 minutes. Stir in oil,
carrots, drained pineapple and nuts. Turn into 3 greased and floured
9-inch round cake pans or 1 (13- x 9-inch) pan and bake at 350F 35 to 40
minutes for layer pans and about 55 minutes for 13- x 9-inch pan, or until
cake springs back when lightly touched. Cool in pans about 10 minutes,
then turn onto wire racks to cool completely.

To make frosting, combine butter, cream cheese and vanilla in large bowl
and beat until well blended. Add powdered sugar gradually, beating
vigorously. If too thick, thin with milk to spreading consistency. Frost
between layers, top and sides of layer cake. Frost top and sides of sheet
cake.

(C) 1992 The Los Angeles Times

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Popularity: 13% [?]