Title: Sage Dressing for Chicken
Categories: Diabetic, Poultry, Dressings, Main dish
Yield: 6 servings

2 c Unseasoned dry bread cubes 1 Egg ( egg substitute)
1/2 c Chopped onion 1/2 c Low sodium chicken broth
1/2 c Chopped fresh parsley 1 Roasting chicken (3-4lb)
1 tb Rubbed dried sage Optional

In a large bowl, combine bread cubes, onion, parsley, sage and the
egg. Add enough broth until stuffing is moistened and holds together.
Stuff loosely into chicken. Fasten with skewers to close. Place
breast side up on a shallow rack in a roasting pan. Bake,uncovered,
at 375 degrees F for 1 3/4 to 2 1/4 hours or until juices run clear.
Baste several times with pan juices. DIABETIC EXCHANGE: One serving
(with skin removed after baking) equals 4 lean meat, 2 starch, 1
vegetable; also 359 calories, 128mg sodium, 85mg cholesterol, 26gm
carbohydrate, 42gm protein, 8gm fat.

MMMMM

Popularity: 5% [?]

CROSTINI DI POLENTA AI FUNGHI (POLENTA CROSTINI MUSHROO

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers Italian
Side dish Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 oz Dried porcini mushrooms
4 tb Olive oil
1 lg Red onion, finely minced
1 lb Fresh brown mushrooms,
— cleaned sliced
3 sm Ripe plum tomatoes, chopped
1 tb Parsley
Salt pepper
—–POLENTA—–
6 c Water
2 1/2 ts Salt
2 c Cornmeal, finely ground
Olive oil

Soak the porcini mushrooms in warm water to cover for at least 45
minutes. Carefully remove from liquid rinse well under cold water.
Chop roughly pat dry.
Heat olive oil in a heavy saute pot saute onion until it is
translucent soft. Add the garlic all the mushrooms. Reduce heat
to low cook, stirring intermittently, for 20 to 25 minutes, until
tender. Add the tomatoes, parsley, salt pepper cook for another
5 minutes.
POLENTA: Bring the salted water to vigorous boil in a large pot.
Reduce heat to low slowly sprinkle in the cornmeal in a thin
stream, first whisking it in then stirring constantly being careful
to eliminate any lumps. Keep the water at a steady simmer stir
frequently. When it comes away from the side of the pot, after 20 or
25 minutes, then it is cooked. Check for salt. Allow to cool by
pouring onto a baking sheet patting until it is as smooth as
possible.
Cut the polnta into slices that are 2″ wide 3″ to 4″ long. Brush
lightly with the olive oil. Broil until they are firm lightly
crisp on both sides. Place a spoonful of the hot mushroom sauce on
the top of each crostini serve.
Can be served as an appetizer, as an antipasto, as a side dish or as a
main dish.

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Popularity: 4% [?]

Title: CHOCOLATE CHIP-PECAN PIE
Categories: Chocolate, Desserts, Pies
Yield: 6 servings

1/2 c Semi-Sweet Chocolate Chips
1 Unbaked 8-inch Pie Shell
2 Eggs; Lg
3/4 c Dark Corn Syrup
1/2 c Sugar
1/4 c Butter Or Regular Margarine
1/4 t Salt
3/4 c Pecan Halves

Melt the butter or regular margarine and set aside.
Sprinkle the chocolate chips over the bottom of an
8-inch unbaked pie shell. Freeze at least 1 hour.
Combine eggs, corn syrup, sugar, melted butter, and
salt in a bowl. Beat until well blended, using an
electric mixer set to medium speed. Stir in the
pecans and pour over the chocolate chips in the pie
shell. Bake in a 375 degree oven for 50 minutes or
until the custard is set. Cool on a wire rack.

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Popularity: 5% [?]

SHRIMP IN GREEK TOMATO SAUCE WITH FETA

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood Sauces
Greek

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 lb Shrimp, peel and devein
1/2 c Clam juice or fish stock
1/2 lb Feta cheese, sliced 1/4″
-thick, or crumbled cheese
2 c Greek tomato sauce
—–GREEK TOMATO SAUCE—–
3 tb Olive oil
1 Yellow onion, peeled and
-coarsley chopped
1 Clove garlic, minced
5 Very ripe tomatoes, cored
-and coarsley chopped
-(about 4 1/2 cups)
2 tb Chopped parsley
2 ts Whole oregano
1 c Dry red wine
1 Can tomato sauce, 8 oz
1/4 ts Ground cinnamon
1/8 ts Allspice
Salt to taste
Fresh ground black pepper

Greek Tomato Sauce: Heat olive oil in a large, heavy
iron skillet; saute onions and garlic together until
transparent. Add tomatoes, parsley and oregano.
Simmer, covered, until the tomatoes are very tender,
20-25 minutes. Add remaining ingredients and cook
another 20 minutes.
Sauce keeps well refigerated, for 3-4 days. Makes
about 6 cups.

Mix 2 cups of the sauce above with the clam juice.
Place shrimp in the bottom of a heavy skillet or
casserole. Cover with the sauce and top with the Feta.
Place skillet on high heat and bring to a fast simmer,
covered. Reduce heat and cook until shrimp are cooked,
or about 8-10 minutes. Uncover, stir cheese to mix and
serve.

May also be baked at 475 deg F, rather than cooked
on the stove-top. Bake for about 15 minutes,
uncovered, or until bubbly.

Suggestions: Good served over spiral vegetable
flavored pasta.
Substitiue: Rock Shrimp, Scallops or Orange Roughy

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Popularity: 4% [?]

NURNBERGER COOKIES

1 cup honey
1/4 cup eggbeater or equiv.
1 tsp grated lemon rind
1/4 tsp. cloves
1/2 tsp nutmeg
3/4 C brown sugar
1 tablsp lemon juice
2 3/4 Cups flour
1 tsp cinnamon
1/2 tsp. baking soda
slivered almonds for decoration, (optional)

Mix honey, sugar, eggbeater, lemon juice and rind. Blend dry ingredients.
Stir in. Chill overnight. Heat oven to 400 degrees. Roll out small amount
of dough at a time to 1/4 " thick. Cut into 2″ rounds. Place on nonstick
cookie sheet, place a slivered almond in center if desired. Bake until set.
Immediately brush with glazing icing. Icing, boil 1 cup sugar and 1/2 cup
water until first indication of a thread appears (230 degrees). Remove from
heat and stir in 1/4 cup powdered sugar and brush lightly over cookies (when
icing gets sugary, reheat slightly, adding a little water until clear again).

Popularity: 3% [?]