Title: Gf Gingersnaps
Categories: Allergy, Diabetic, Cooky/bars
Yield: 20 servings

1/4 c Margarine 1/4 c Potato starch flour
1/2 c Sugar 1/4 ts Salt
2 tb Molasses 1 ts Baking soda
1 Egg 1/4 ts Ginger
1/2 c Soya flour 1/2 ts Cinnamon
1/4 c Cornstarch

This is a special recipe made without gluten.

Preheat oven to 350 F. Sift dry ingredients together. Cream
margarine and sugar together thoroughly. Beat in egg and molasses.
Add flour mixture. Mix well. Drop rounded teaspoons of dough onto
greased cookie sheet. Bake for 10 to 12 minutes. Makes 40 cookies.

2 cookies per serving: 1 fruit/vegetable choice, 1 fat

Source: A Guide for the Diabetic Celiac, 1990 ISBN 0-921026-02-1
Canadian Celiac Assoc.

MMMMM

Popularity: 4% [?]

Pastry for two 1-crust 9-inch pies, prebaked for 5 minutes, and cooled
6 large eggs plus 2 egg yolks
1 c fresh lemon juice (5 to 6 lemons)
1/2 c fresh orange juice (1 large orange)
1 1/2 c sugar
1 c heavy cream
1 t vanilla extract
1/2 t grated lemon zest
speck of salt

Slowly beat together the eggs, lemon juice, orange juice, sugar,
cream, vanilla, lemon zest, and salt until the mixture is combined
but no bubbles or froth has formed.

Pour the mixture into the baked shells and take 30 to 35 minutes or
until the filling is deep golden on top.

Cool thoroughly on a rack before serving.

Recipe by Marcia Adams

Makes 2 9-inch pies.

Popularity: 4% [?]

Grilled Vegetable Soup (Emeril)

Recipe By :ESSENCE OF EMERIL SHOW #EE2178
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 pound zucchini, cut into 1/2-inch — lengthwise slices
1/4 pound yellow squash, cut into 1/2-inch — lengthwise slices
1 small red onion, cut into — 1/2-inch slices
1/4 pound shiitake mushrooms, — stems removed
1/4 pound red pepper, — quartered and seeded
1/4 cup olive oil
Salt and pepper

Preheat the grill. Toss all the vegetables in the olive oil and season.
Carefully grill all the vegetables making sure to get grill marks (that’s
where the flavor is). Set aside to cool. When cool enough, cut all into
uniform small dice. Add to the soup base and adjust the seasonings.

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Popularity: 5% [?]

ALMOND DOUBLE CHIP COOKIES

Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Today’s Imports

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Butter or margarine,
softened
3/4 c Packed light brown sugar
1 Egg
1/2 t Almond extract
1 1/2 c All-purpose flour
1/4 t Baking soda
ds Salt
1 c Semisweet chocolate chips
1 c Vanilla milk chips
1/2 c Slivered blanched almonds

Preheat oven to 375′F. Line cookie sheets with parchment paper or
leave ungreased. Beat butter and brown sugar in large bowl until
creamy. Beat in egg and almond extract. Combine flour, baking soda
and salt in small bowl. Blend in butter mixture. Stir in semisweet
and vanilla milk chips and almonds. Drop dough by rounded
tablespoonfuls, 3″ apart, onto prepared cookie sheets. Bake 8-10
minutes or until light brown. DO NOT OVERBAKE. Cool 2 minutes on
cookie sheets; remove to wire racks to cool completely.

Makes about 3 dozen cookies.

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Popularity: 4% [?]

Fudgy No-Bake Cookies

Recipe By : Key Gourmet CD Rom
Serving Size : 4 Preparation Time :0:00
Categories : Cookies And Bars

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups sugar
3 tablespoons cocoa
1/2 cup milk
1 stick oleo or butter
1 tablespoon peanut butter
1 teaspoon vanilla
3 cups quick Mother’s oats

Combine sugar, cocoa, milk and butter. Bring to a boil for 2 minutes, then rem
ove from heat. Add peanut butter, vanilla and oats. Drop by tablespoon on wax
paper; let cool.

busted by sooz

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Popularity: 5% [?]

GOUDA MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Muffins Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c All purpose flour (500mL)
1/2 c Sugar (125mL)
1 tb Baking powder (15mL)
1 t Salt (5mL)
1/2 ts Baking soda (2mL)
1 1/2 c Gouda cheese, shredded,
-(375mL)
1 c Plain yogurt (250mL)
1/4 c Butter, melted (50mL)
2 Eggs, beaten

In a large bowl, stir together flour, sugar, baking
powder, salt and baking soda; stir in cheese.

In a small bowl, thoroughly combine yogurt, butter,
and eggs. Add all at once to dry ingredients; stir
just until moistened.

Divide batter evenly among 12 large greased muffin
cups.

Bake in 400F200C oven 18-20 minutes.

Source: Dairy Bureau of Canada ~ÿAM]ÿ

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Popularity: 5% [?]

Title: Garlic Cauliflower
Categories: Diabetic, Vegetables, Side dishes
Yield: 4 servings

1 sm Cauliflower; 1 tb Toasted Sesame Seeds;
1 tb Virgin olive oil; Dash paprika;
2 lg Cloves garlic; minced Pepper to taste;

In a large kettle, bring 2 quarts of water to a boil. Trim
cauliflower and break into flowerets. Drop into boiling water and
cook about 2 minutes. Drain in a colander. In a large, non-stick
skillets, heat oil and brown garlic. Add cauliflower and sesame
seeds and stir-fry 1 minute. Dust with paprika and pepper before
serving. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT
EXCHANGE CAL: 76; CHO: 0mg; CAR: 6g; PRO: 3g; SOD: 9mg; FAT: 5g;

Source: Light Easy Diabetes Cuisine by Betty Marks

MMMMM

Popularity: 4% [?]

Date: 17 Nov 93 16:03:41 CST
From: “Anne Bolter”
Subject: sweet tooth recipe

OAT COOKIES

Ingredients:
2 1/3 Cup Wholewheat Flour
1 Cup Brown Sugar
2 Cups Oats (Oat Flour or Blended Oats)
1 Tsp Baking Soda
1 Tsp Baking Powder
To Taste Cinnamon
To Taste Cloves
To Taste Nutmeg
To Taste Allspice
1 Tsp Vanilla
************** *************
Option A Option B
4 egg whites (2 egg beaters) 2 egg whites (1 egg beater)
2 TBLS Skim Milk 1/3 Cup Molasses
1/2 Cup Molassess 2/3 Cup Applesauce
**************** ****************
# 1/2 Cup Honey

Mix Dry Ingredients. Mix Wet Ingredients, EXCEPT for honey. Combine
the wet and the dry ingredients. If batter is too dry (it should be
moist and pliable) add up to 1/2 cup honey. Refrigerate until the
batter is cold. Bake in a 300-325 degreeoven. Lightly spray pans
with pam or use baker liner sheets. Cook until crispy looking. Note
this is very important because the cookies will continue to get moist
the longer you keep them. You can add your favorite dried fruit to
the cookies for additional taste. Good luck and good eating and if
you have any questions (no flames accepted *grin*) feel free to
contact me.

Popularity: 4% [?]

Title: CALIFORNIA SUNSHINE BREAD
Categories: Diabetic, Breadmaker
Yield: 1 1/4lb loaf

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 ts Salt;
3 tb Margarine; melted
1 tb Orange rind; finely grated
1 ts 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
Brought to you and yours via Nancy O’Brion and her

—–

Popularity: 5% [?]

ZUCCHINI/MUSHROOM SOUP

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 sm Onion — chopped
1 tb Oil
4 md Zucchini — chopped
1/2 lb Mushrooms — chopped
6 c — water
1/2 c Rolled oats
1/2 ts Salt (optional)
2 tb Parsley — finely chopped

Saute onion in oil until clear. Add zucchini and
mushrooms. Saute 5 minutes longer. Add water, oats and
seasonings. Simmer 12 minutes. Pour into a blender.
Blend until creamy. Return mixture to a pot and
reheat. Serve hot.

Per serving: 84 cal; 3 g prot; 12 g carb; 3 g fat
(34% of total calories); 33 mg calcium; 1 mg iron; 5
mg sod; 3 g fiber

Simply Vegan by Debra Wasserman/MM by DEEANNE

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Popularity: 8% [?]