2 tb Peanut oil
1/4 ts Sesame oil
3/4 lb Medium shrimp, peeled and
-deveined
1 Clove garlic, crushed
1 1/2 c Fresh or frozen snow peas
-(about 1/4 Lb)
8 oz Sliced water chestnuts (1
-can)
1/2 c Chicken broth
2 tb Soy sauce
1 tb Cornstarch
1 tb Cold water
1 tb Fresh ginger, grated
Chow Mein Noodles OR:
Freshly Cooked Rice

Heat the oils in a wok or heavy skillet until hot but
not smoking. Add shrimp and stir-fry for 2 minutes.
Transfer to plate and set aside. Add garlic to wok;
stir for 15 to 20 seconds. Add snow peas, water
chestnuts, broth and soy sauce; stir-fry for 2
minutes. Combine the cornstarch and water in small
cup; blend until smooth. Add to wok. Return shrimp
to wok with ginger and stir until sauce thickens and
mixture is heated through. Serve immediately over chow
mein noodles or rice.

Bon Appetit LIGHT AND EASY SPECIAL

—–

Recipe By : Better Homes And Gardens Cookies Cookies Cookies
Serving Size : 42 Preparation Time :0:15
Categories : Cookie And Bar

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—-Dough—-
2/3 c margarine — softened
1 egg white — whipped
1 tbsp skim milk
1 tsp vanilla
2 c unbleached flour
3/4 c granulated sugar
1 tsp baking powder
—-Icing—-
1 c powdered sugar — sifted
1/2 tsp vanilla
1 tbsp skim milk

Preheat oven to 375. To prepare dough, combine margarine, egg white, 1
tablespoon milk, and vanilla in a mixing bowl. In another mixing bowl,
combine flour, granulated sugar, and baking powder. Mix wet ingredients
with dry ingredients just until moistened. Divide dough in half. Cover and
chill. On a lighty, floured surface, roll each half of dough to 1/8″
thickness. Using 2-1/2″ cutters, cut dough into desired shape. Place 1″
apart onto unprepared baking sheet. Bake for 7 minutes or until lightly
browned. Meanwhile, to prepare icing, combine powdered sugar, remaining
vanilla, and milk in small a mixing bowl. If desired , color with food
coloring. When cookies have cooled spread icing over cookies.

– - – - – - – - – - – - – - – - – -

Per serving: 71 Calories; 3g Fat (36% calories from fat); 1g Protein; 11g
Carbohydrate; 0mg Cholesterol; 44mg Sodium

Recipe By : R. Banghart
Serving Size : 1 Preparation Time :0:00
Categories : Fruit Pickles/Relishes/Chutneys
Rhubarb Microwave

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup chopped onion
1 clove garlic — minced
1/4 cup apple juice (for frozen rhubarb use only — 2 T.)
2 cups cut up rhubarb
1/4 cup raisins
3 tablespoons sugar
1/4 teaspoon cardamom
1/8 teaspoon crushed red pepper flakes
1 tablespoon cider vinegar

In a 1 quart Microwave bowl, combine: onion, garlic and apple juice. Cover
and Microwave until onions are crisp-tender, 2-2 1/2 minutes. Add rest of
ingredients and mix well. Cover and Microwave on High for 5-5 1/2 minutes
until tender, stirring once.

– - – - – - – - – - – - – - – - – -

NOTES : Makes 1 2/3 cups.

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package Butterscotch morsels
3/4 cup Peanut butter
4 cups Corn flakes
1 cup Peanuts

Melt over LOW heat, 1 pk butterstoch morsels and 3/4 c peanut butter. In
another bowl, mix together 4 c.
corn flakes and 1 c. peanuts. Pour melted mixture over the dry mixture. Mix
until covered evenly. Drop by teaspoon onto cookie sheet lined with wax paper.
Refrigerate until firm.

– - – - – - – - – - – - – - – - – -

0.50 c Green pepper; chopped finely
0.50 c Flour;
0.75 c Yellow cornmeal;
0.25 c Onion, minced finely
2.00 c Ground round;
5.00 tb Oil;(far to much by today’s
-standard
1.00 c Tomato sauce;
2.00 tb Tomato catup;
2.00 ts Salt;(far to much by today’s
-standard
Dash lemon pepper;
1.00 ts Chili powder;
Sugar sub equlivalent to
-1 tb sugar
2.00 ts Baking powder;
0.50 ts Thyme;
0.25 c Egg;(1 med)
0.50 c Skim milk;

Preheat oven to 400F. Saute pepper, onion, beef in 2 tablespoons of
oil in skillet, until beef is well browned. Stir in tomato sauce,
catup, 1 ts salt (ugh), lemon pepper, add chili powder. Put into 1 1/2
quart casserole. Stir flour, cornmeal, sweetener, baking powder,
remaining salt (ugh) and thyme together in a bowl; then add egg milk,
and rest of oil. Stir until smooth. Top the first mixture with
second and bake, uncovered, or until the cornmeal is sightly brown
and firm to touch (about 1 hour). Loosen cornmeal with a knife around
edges, turn on serving plate with top side down. I think that this
could be make in the a Crockpot, as this was before the days of the
crockpot!!!

Food Exchange per serving: 1/2 STARCH/BREAD EXCHANGE + 2 FAT
EXCHANGES + 1 1/2 MEAT EXHANGES + 1/2 VEGETABLE EXCHANGE

Source: Recipes for Diabetics by Billie Little and Penny L. Thorup

MMMMM

1 lb Pork tenderloin 2 Apples, peeled,
cored, slice
2 tb Cornstarch 2 tb Raisins
1 ts Ground cinnamon

Preheat the oven to 400 F. Place the pork tenderloin in a roasting
pan or casserole dish with a lid.

Combine the remaining ingredients in a bowl and stir. Spoon the apple
mixture around the pork tenderloin. Cover and bake 40 minutes.

Remove the lid and spoon the apple mixture over the tenderloin.
Return to the oven and bake 15-20 minutes longer until tenderloin is
browned and cooked through.

1 serving = 267 calories, 3 med-fat protein + 1 fruit 20 grams
protein, 13 grams carbohydrate, 10 grams fat, 148 mg sodium

Adapted from Quick Easy Diabetic Menus by Betty Wedman 1993 Shared
but not tested by Elizabeth Rodier Feb 94

MMMMM

1 pt Shucked oysters, with liquor 1 x Salt/pepper to taste
1 qt Milk 1 x Seafood seasoning
(optional)
1/4 c Butter

Cook oysters in their liquor until edges just begin to curl. Add milk,
butter, salt and pepper. Heat slowly, being careful to NOT boil. Serve
immediately (for an extra “zip”, sprinkle seafood seasoning on each
serving).

—–

8 oz Marinated artichoke hearts, drained
-(2 small jars); save marinade for dressing
8 oz Cream cheese, softened
1/2 c Grated parmesan cheese
2 T Butter, softened
20 oz Spinach, cooked, drained and squeezed dry
-(use 2 packages of thawed frozen spinach, or about
1 1/2 lb cooked, fresh spinach)

Preheat oven to 350 degrees F. Spread artichoke hearts in the bottom of a
buttered casserole dish, in roughly one layer. Top with spinach.

Cream together the cream cheese, butter and cheese and spread evenly on
top. Bake covered for 30 minutes, then uncovered for 10 minutes.

NOTES:

* Vegetable casserole with artichokes and spinach — This is a fattening,
but good, vegetable dish.

: Difficulty: easy.
: Time: 5 minutes preparation, 40 minutes baking.
: Precision: no need to measure.

: Vicki O’Day
: Hewlett-Packard Laboratories, Palo Alto CA
: hplabs!oday

: Copyright (C) 1986 USENET Community Trust

—–

Recipe By : Camel Country Cookin’ (Reem Zeidan)
Serving Size : 6 Preparation Time :0:00
Categories : Main Course–Poultry Ethnic

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds boneless skinless chicken breasts
1/2 cup yogurt
1/4 cup vinegar
1/2 cup lemon juice — fresh
1 1/2 tablespoons catsup
1/4 cup olive oil
salt to taste
1/2 teaspoon mixed Arabic Spices
GARLIC SAUCE:
4 cloves garlic
1/2 lemon — juiced
1 tablespoon mayonnaise
1 tablespoon olive oil
1 small potato — boiled, peeled

Mix yogurt, vinegar, lemon juice, catsup, oil and spices together, add
chicken and marinate for at least 12 hours in the refrigerator. Put chicken
on skewers and cook over hot coals until done. Serve with Arabic bread and
garlic sauce.
To make garlic sauce, put all ingredients in a food processor and mix until
creamy and light. Refrigerate.

– - – - – - – - – - – - – - – - – -

NOTES : Must be started the night before! Watch out–Garlic sauce is
spicy!!!

Recipe By : Tracy Wisniewski
Serving Size : 1 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–Crust—–
1 1/4 Cups Graham Cracker Crumbs
1/4 Cup Melted Butter
—–Filling—–
1 Package Caramels — (14 oz. size)
5 Ounces Evaporated Milk
1 Cup Peanuts — chopped
16 Ounces Cream Cheese
1/2 Cup Sugar
2 Eggs
1 Teaspoon Vanilla
3/4 Cup Semisweet Chocolate — melted

Graham Cracker Crust

Combine graham cracker crumbs and melted butter. Press crumb
mixture evenly on bottom and 1 inch up sides of a 9-inch
springform pan. Bake at 350 for 6 to 8 minutes. Cool Combine caramels
and milk in heavy saucepan. Cook over low
heat until melted, stirring often. Pour over graham cracker crust.
Sprinkle pecans evenly over caramel layer and set aside.

Beat cream cheese at high speed with electric mixer until light and
fluffy. Gradually add sugar, mixing well. Add eggs one at a time,
beating well after each addition. Stir in vanilla and melted chocolate,
beat until blended. Pour over pecan layer.

Bake at 350 for 30 mins. Remove from oven and run knife around
edge of pan to release sides. Let cool to room temperature.

Cover and chill 8 hours.

– - – - – - – - – - – - – - – - – -