Recipes

Preparation:

Dissolve gelatin completely in boiling water in medium bowl. Stir in cold water. Pour slowly into 8-inch square pan. Refrigerate at least 3 hours or until firm. Cut into ½-inch cubes.
Halve and split bananas just before serving. Place 2 pieces in 4 dessert dishes. Spoon gelatin cubes evenly over bananas. Garnish with whipped topping and chopped walnuts. Makes 4 servings.
Note: Recipe can be doubled using 1 (8-serving size) or 2 (4-serving size) packages of JELL-O Brand Watermelon Flavor Sugar Gree Gelatin. Use 13 x 9-inch pan.

Nutritional information per serving: calories - 90, protein - 2 gm., fat - 2.5 gm., carbohydrates - 16 gm., cholesterol - 0 mg., sodium - 70 mg., dietary fiber - 1 gm. Diabetic Exchanges: Fruit - 1, Fat - ½.

FROM: A press release from Kraft General Foods,Inc. targeting summer snacking. No date available.

JELL-O and COOL WHIP LITE are registered trademarks of Kraft General Foods, Inc.

Recipes from Glen's personal collection.

Preparation:

Combine all the ingredients in a large saucepan. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes.

Note: Serve the couscous separately, if desired. Parsnips may be substituted for the kohlrabi.

Serves 8

One Serving = Calories: 241 Carbohydrates: 42 Protein: 8 Fat: 2 Sodium: 22 Potassium: 658 Cholesterol: 0

Exchange Value: 2 Bread Exchanges + 2 Vegetable Exchanges

Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.

Preparation:

KIRSCH: Syrup or juice from black cherries, raspberries, boysenberries, currants, grapes or cherry cider.

COGNAC: Juice from peaches, apricots or pears.

COINTREAU: Orange juice, or frozen orange juice concentrate.

CREME DE MENTHE: Spearmint extract or oil of spearmint diluted with a little water or grapefruit juice.

RED BURGUNDY: Grape juice

WHITE BURGUNDY: White grape juice

CHAMPAGNE: Ginger Ale

CLARET: Grape or currant juice, or syrup from cherry cider.

FLAMBE'S OR FLAMING DESSERTS: The only substitute that might be used is a sugar cube soaded in lemon extract, then set atop a dessert and burned.

BEER OR ALE: Chicken broth, white grape juice, or gingerale

BRANDY: Apple cider, peach or apricot syrup.

RUM: Pineapple juice or syrup flavored with almond extract.

SHERRY: Orange or pineapple juice.

RED WINE: (unsweet) water, beef broth, boullion or consome, tomatoe juice (plain or diluted), diluted cider vinegar, or red wine vinegar, liquid drained from mushrooms.

WHITE WINE: (unsweet) water, chicken broth, boullion or consome, ginger ale, white grape juice, diluted cider vinegar or white wine vinegar, liquid from canned mushrooms.

NOTE*** To cut sweetness of the syrups, dilute with water. Also use flavor extracts for interesting flavors.

When alcohol is used in a recipe, it is generally used for one of two reasons; as a flavor enhancer in cooking, or as a meat tenderizer in marinades. A variety of other foods do have the same properties as alcohol in cooking and marinating and can be easily substituted in any recipe. Here are a few suggestions:

MARINADES:

Substitute for 1 cup of alcohol with:

1 cup of citrus juice, Lemonade, Pineapple or Orange Juice.

½ cup of fresh lemon juice or orange juice.

1 cup of tomato juice diluted by ¼ with water or vinegar.

½ cup of light soy sauce and ½ cup of citrus juice.

½ cup of light soy sauce and 2 TBLS of oil.

1 cup of teriyaki sauce

1/3 cup of balsamic vinegar

FOR COOKING:

Non-alcoholic cooking sherry

Non-alcoholic cooking wine

Raspberry extract (instead of Brandy)

Or you can burn the alcohol out of the liquor by heating the liquor in a pan and carefully lighting a match

Recipes from Glen's personal collection.

Preparation:

Mix with fork until blended. Serve on crusty rolls with swiss cheese, lettuce and thinly sliced tomato. Source: The San Diego Union-Tribune Food Section, Sept 29, 1994 & Tim Mavrakos and David Cohn, Corvette Diner Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Preheat oven to 325 F. In a deep bowl, beat egg whites on low speed of an electric mixer until frothy. Beat on high speed until stiff. Gradually beat in sugar and then almond extract.Fold in wheat germ. drop mixture by ½ teaspoonsful onto a cookie sheet that had been sprayed with a nonstick cooking spray and dusted lightly with flour. Put the cookies in the oven and immediately reduce the temperature to 200 F. bake 1 hour. Turn off heat, and leave cookies in oven to cool. Makes 10 servings, 5 cookies each.



Converted by MM_Buster v2.0n.

Preparation:

Recipes from Glen's personal collection.

Preparation:

Drain pineapple, reserving juice. Pour reserved juice and milk into medium mixing bow. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Stir in banana.
Spoon half of the pudding mixture into parfait glasses; cover with a layer of strawberries, pineapple and coconut. Top with remaining pudding mixture. Refrigerate until ready to serve. Makes 6 servings.

Nutritional information per serving: calories - 110, protien - 3 gm., fat - 2 gm., carbohydrates - 19 gm., cholesterol - 5 mg., sodium - 260 mg.
Diabetic Exchanges: Fruit - 1 ½, Fat - ½

FROM: There's Always Room for Sugar Free JELL-O copyright 1992

JELL-O, ANGEL FLAKE, and BAKER'S are all registered trademarks of Kraft General Foods, Inc.

Recipes from Glen's personal collection.

Preparation:

Combine stewing hen with chicken stock, coarsely chopped onions, carrots, celery, and saffron threads. Bring the stock to a simmer. Simmer for about 1 hour, skimming the surface as necessary.Remove and reserve the stewing hen until cool enough to handle; then pick the meat from the bones. Cut into neat little pieces. Strain the saffron broth through a fine sieve.
(Note: The soup can be made through this step in advance. Simply refrigerate broth and diced chicken meat for 2 to 3 days, or freeze the broth and the chicken meat in separate convenient sized containers. Be sure to label and date them. To use, defrost, remove congealed fat, return the broth full boil, and add the diced meat. Continue with recipe.) Add the corn, celery, parsley, and cooked noodles to the broth. Return the soup to a simmer and serve immediately.

Food Exchanges per serving: 1 LEAN-MEAT EXCHANGE + 2 VEGETABLE EXCHANGES CAL: 11O; CAR: 10g; PRO: 13g; CHO: 25mg; SOD: 65mg; FAT: 2g;

Source: Diabetes Forecast Dec 1993

Brought to you and yours via Nancy O'Brion and her Meal-Master

Recipes from Glen's personal collection.

Preparation:

Excellent dressing for vegetables, pasta, fish, or salads.

Place all ingedients in a blender and process until smooth. Refrigerate to blend flavors; adjust seasoning before serving. Makes about ¾ cup. Food Exchange per serving: FREE; CAL: 21; CHO: 2mg; CAR: 1g; PRO: 0g; SOD: 38mg; FAT: 2g; Makes about ¾ cup. 12 servings(1-tb each)

Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master

Recipes from Glen's personal collection.

Preparation:

Cut the cake in half; tear one half into small pieces and set aside. Cut the other half into 12-14 thin slices; arrange in the bottom of a wax paper lined 13" x 9" x 2" baking pan, overlapping as needed. Spread softened ice cream over cake, pressing down to smooth. Gently press the small cake pieces into the ice cream. Cover and freeze. Just before serving, slice strawberries and sweeten to taste. Cut dessert into squares and top with strawberries. Serves 15.

Diabetic Exchanges: One serving (prepared with sugar free ice cream and sugar substitute) equals 1 ½ starch, 1 fat, ½ fruit; also, 183 calories, 131 mg sodium, 15 mg cholesterol, 34 gm carbohydrate, 6 gm protein, 4 gm fat.

SOURCE:*Country Magazine, June/July 1994 POSTED BY: Jim Bodle 5/94

Recipes from Glen's personal collection.

Preparation:

Cook whole sweet potatoes in boiling water 25 to 30 minutes or until tender. Meanwhile, lighly spray a 1-quart casserole dish with cooking spray.
Remove potatoes from heat and add cold water until they are cooled slightly. Drain, peel and mash the potatoes. Add remaining ingredients and mix thoroughly. Place in casserole dish and bake, uncovered, at 375 degrees F. for 25 minutes. Serve hot. Makes 6 servings.

Nutritional information per serving: calories - 118, protein - 2 gm., fat - 4 gm., carbohydrate - 20 gm., cholesterol - 0 mg., sodium - 9 mg. No diabetic exchanges given.

FROM: The American Heart Association Low-Salt Cookbook, reprinted in Spotlight, Volume 3, Number 2, February 1994. This is a little mailing insert enclosed with our electric bill. (Trish McKenna)

Recipes from Glen's personal collection.

Preparation:

Preheat oven to 425F. PRepare inside of a 9" pie plate with vegetable pan-coating. Pare apples, remove cores, and cut apples into ½" slices; measure 4 cups. Combine cornstarch, spice, ⅛ ts salt, and sweetener; mix thoroughly. Add to apples and stir lightly with a fork to coat all slices.
Spread apples evenly in prepared pie plate; set aside. Mix together flour and remaining ⅛ ts salt. Cut in margarine with pastry blender or for until crumbly; scatter all over top of apples. Bake about 35 minutes or until to is golden brown. Serve warm. Food Exchanges per serving: 1 FRUIT EXCHANGE + 1 FAT EXCHANGE; CAL: 117; CHO: 19g; PRO: 1g; FAT: 5g; SOD:
111mg; CHOL: 0mg; Source: The Art of Cooking for the Diabetic by Mary Abbott Hess;R.D.,M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Recipes from Glen's personal collection.

Preparation:

Place apple slices in small baking dish. Sprinkle with orange juice, sugar replacement and crushed cornflakes; top with margarine. Bake at 350F for 20-25 minutes. MICROWAVE: Cook on high for 3-4 minutes. Hold 2 minutes. 1 serving = 1 fruit, 1 fat, 1/3 bread calories = 109



Converted by MM_Buster v2.0n.

Preparation:

Preheat oven to 350oF. Grease an 8" square pan on bottom. Sift flour, baking powder, soda and salt together; set aside. In double boiler, melt butter and chocolate together over medium heat. Remove from heat and add sugar and applesauce. Beat in eggs one at a time. Blend in vanilla and dry ingredients; stir in pecans.

Pour into prepared pan. Spread evenly. Bake 35-40 mintues, until done as desired. Let cool. Cut into squares or bars.

Source: Marian Hoffman, Whitman's Chocolate Cookbook. Typed by Linda Howard.

Recipes from Glen's personal collection.

Preparation:

Combine all ingredients; mix throughtly. Pack into a greased 9 X 6 X 3" loaf pan. Bake at 350F for 1 hour and 15 minutes or until done. The Panhellenic Cookbook Meats Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Drain liquid from sliced apples into a measuring cup. Transfer drained apple slices to the pastry shell. Sprinkle with apple-pie spice. Add enough water to the sliced-apples liquid to make ¼ cup of liquid. Stir in cornstarch until it is dissolved. Add sugar replacement, apple flavoring (?), and vanilla flavoring. Pour over apple slices in pastry shell.
Sprinkle with powdered butter flavoring and crushed corn flakes. Bake at 425 degrees F. for 30 minutes. Makes 8 servings.

Nutritional information WITHOUT pastry shell: calories - 37, carbohydrates - 9 gms. Exchanges WITHOUT pastry shell - 2/3 Fruit

FROM: Quick & Delicious Diabetic Desserts by Mary Jane Finsand copyright 1992

Recipes from Glen's personal collection.

Preparation:

Peel and core apples and slice thinly. Stir together Sugar Twin, flour, nutmeg, cinnamon, and salt to blend and then mix lightly with apples.
Fill bottom crust evenly with apple mixture. Dot with margarine. Cut slits in upper crust and place over filling. Seal pie crust at the edges and bake at 400 degrees F. for 50 minutes, or until pie is browned and well done. Cool to room temperature on wire rack. Cut into 8 equal pieces and serve 1 piece per serving.

Nutritional Information per serving (including double crust) calories - 336, protein - 3 gm., fat - 19 gms. carbohydrates - 39 gm., sodium - 443 mg.

FROM: The NEW DIABETIC Cookbook by Mabel Cavaiani, R.D. copyright 1989

Recipes from Glen's personal collection.

Preparation:

* Measurement is for non-nutritive sweetener to equal same measurement in sugar.

Preheat oven to 400 degrees F. Combine sweetener, flour, spices, and salt; mix with apples. Line pie-plate with pastry; fill with apple mixture; dot with margarine. Place top crust on pie; sprinkle with sugar substitute if desired. Bake about 50 minutes or until done. Makes 8 servings.
Nutritional information per serving: calories Filling - 75, Pastry - 220
Exchanges per serving: 1 filling = 1 Fruit, ½ Fat 1 pastry = 2 Bread, ½ Fat

FROM: Recipes for Diabetics by Billie Little copyright 1990

Recipes from Glen's personal collection.

Preparation:

Arrange apple slices in button of an 8" square baking pan coated with cooking spray. Set aside. Combine flour, baking powder, and salt, stirring until blended. Set aside. Combine margarine, sugar substitute, rind, and vanilla in a medium bowl; beat at medium speed of an electric mixer until well blended. Add egg; beat until fluffy. Add flour mixture to creamed mixture alternately with milk, beginning and ending with flour mixture. Spoon batter into prepared pan, and bake at 375 degrees for 40 to 50 minutes or until a wooden pick inserted in center comes out clean. Cut into 6 squares, and serve hot. Food Exchange per serving: 1 ½ STARCH EXCHANGE + 1 FAT EXCHANGE; CAL: 157; CAR: 24: PRO: 4gm; FAT: 5gm; SOD:
330mg;

Source: The ALL NEW Cookbook For Diabetics and Their Families by WHOM Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Recipes from Glen's personal collection.

Preparation:

In a saucepan, combine cooked rice, skim milk, sweetener, raisins, vanilla, cinnamon and nutmeg. Bring to a boil; reduce heat and simmer, stirring occasionally for five minutes or until most of moisture evaporates and mixture is creamy. Core and shred apple and sprinkle with ascorbic acid colour keeps. Stir apple into rice mixture. Cooke for 2-3 minutes longer or until apple is soft. Spoon into serving dish or dessert dishes. Serve warm or chilled.

Makes 3 cups 1 serving = ½ cup; 1 starchy choice; 1 milk choice 22 g carbohydrate; 2 g protein; 400 kilojoules; 96 calories; Jane Knox

Recipes from Glen's personal collection.

Preparation:

* Use the cooked pudding and pie filling mix.
Heat oven to 350 degrees F.
Lightly brush bread slices with margarine; cut into ½-inch cubes.
Place on cookie sheet. Bake 10 minutes or until lightly toasted. Place in shallow 1 ½-quart baking dish. Add apples and walnuts; toss lightly.
Pour milk, egg substitute and vanilla into large mixing bowl. Beat with wire whisk until well blended. Add pudding mix and ½ teaspoon cinnamon; whisk until well blended. Pour over bread mixture; sprinkle with remaining ½ teaspoon cinnamon. Bake 30 minutes. Remove pan from oven; let stand 10 minutes before serving. Makes 8 servings.

Nutritional information per serving: calories - 130, protein - 5 gm., fat - 5 gm., carbohydrates - 17 gm., cholesterol - 5 mg., sodium - 190 mg.
Diabetic Exchanges: Starch/Bread - 1, Fat - 1.

FROM: There's Always Room for Sugar Free JELL-O copyright 1992

JELL-O is a registered trademark of Kraft General Foods, Inc.

Recipes from Glen's personal collection.

Preparation:

Peel, core and chop apples. Combine apples, walnuts and lemon juice in mixing bowl; fold to mix. Melt margarine. Place 2 phyllo leaves on a lightly dampened, lightly bread-crumbed cloth. Brush leaves lightly with melted margarine. Lay a second leaf on top of each leaf. Brush each layer lightly with melted margarine. Repeat using all the leaves. Place apple filling 2 inch in from long edges. Fold long edges in over the filling. Fold over the ends.
Roll up dough, jelly-roll fashion. Score top into 10 pieces with a sharp knife or scissors and place on greased cookie sheet. Bake at 350F for 25 minutes, or until lightly browned. 1 piece = ½ bread, 1 fat calories = 108



Converted by MM_Buster v2.0n.

Preparation:

Cream ¼ cup margarine in a medium bowl; gradually add ½ cup brown sugar substitute, beating at medium speed of an electric mixer until mixture is light and fluffy. Add egg, and mix well.

Combine 1 ½ cups flour, baking powder, ½ teaspoon ground allspice, and salt. Add to creamed mixture alternately with skim milk, stirring just until moistened. Stir in finely chopped apple.

Spoon batter into muffin pans coated with cooking spray, filling two-thirds full.

Combine remaining ¼ cup brown sugar substitute, ¼ cup flour, and ½ teaspoon allspice in a small bowl. Cut in remaining 2 Tablespoons margarine with a pastry blender until mixture resembles coarse meal; sprinkle evenly over tops of muffins. Bake at 400øF. for 20 minutes or until lightly browned. Makes 1 dozen muffins.

PER SERVING (1 Muffin):
Calories: 108
Protein: 3 gm
Fat: 3 gm
Carbohydrates: 16 gm
Cholesterol: 22 mg
Fiber: Trace
Sodium: 186 mg
Exchanges: 1 Starch, 1 Fat

FROM: All New Cookbook for Diabetics and Their Families by University of Alabama at Birmingham copyright 1988

Recipes from Glen's personal collection.

Preparation:

Slice off top of apple; remove core. Prick outside with sharp fork. Place apple in tall narrow bowl. Combine orange and lemon juice; pour over apple.
(Add extra water if apple is not covered.) Marinate in refrigerator 4-5 hours.
Combine raisins, celery, and applesauce. Allow to mellow at room temperature 2 hours. Chill thoroughly. Drain apple. Cut apple into 8 sections, slicing almost to the bottom. Fill with applesauce mixture. Place on crisp lettuce leaf. 1 serving = 2 fruit calories = 54



Converted by MM_Buster v2.0n.

Preparation:

Preheat oven to 375 F. Prepare bottom of a 11 x 7 ~inch pan with vegetable pan coating. Sift together flour, baking soda, spices and salt. Cream together margarine and sugar. Add egg to margarine mixture and beat until light and fluffy. Alternately add the dry ingredients and applesauce, stirring just enough to blend well. Add the raisins. Turn into the prepared pan and bake about 30 minutes. Let cool for 10 minutes then cut into 24 squares. 1 serving = 1 cookie = 1 bread exchange plus ½ fat exchange. CHO 15, PRO 1, FAT 2, CAL 80, Na 98



Converted by MM_Buster v2.0n.

Preparation:

Place flour, oat bran, brown sugar, baking powder, and cinnamon or pumpkin pie spice in bowl and mix well at low speed. In a separate bowl combine the applesauce, water, oil, and egg whites and beat with a fork to blend.
Add applesauce mixture to flour mixture and mix at medium speed only until all flour is moistened. Grease muffin tins with margarine or line with paper cups. Fill muffin tins ½ full and bake at 400 F for about 20 minutes, or until muffins are browned and spring back when touched in the center. Serve hot, if possible. Nutrient value per 1 muffin serving: Food Exchange per serving: 1 BREAD EXCHANGE + 1 FAT EXCANGE; CAL: 120; CHO: 18 gm; PRO: 3 gm; FAT: 5 gm; LOW-SODIUM DIET: Omit salt. Use salt-free margarine.

Source: The New Diabetic Cookbook by Mabel Cavaiani, R.D. Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Cream the oil and sugar together. Add the egg and beat until light. Blend the vanilla and applesauce. Stir the flours, baking powder, baking soda, cinnamon, cloves, oats, and raisins into the creamed mixture. Blend well. Drop by teaspoonfuls onto lightly oiled baking sheets. Bake at 375 F for 10 minutes, cool on a wire rack. one cookie = 1 serving = ½ fruit exchange = ½ fat exchange = 56 cal, 10 CHO, 1 PRO, 2 Fat, 47 Na, 49 K, 11 cholest



Converted by MM_Buster v2.0n.

Preparation:

Dissolve the yeast in the ¼ cup of warm water. Add the ¼ cup of sugar and margarine. When the margarine is soft, add the salt,eggs, lemon extract, ½ cup of water, and 3 cups of the flour. Beat until thoroughly blended. Place on a floured surface and knead in extra flour to make a soft, smooth dough.
Transfer to a lightly oiled bowl, cover with a damp cloth, let rise until doubled in bulk. (about 1 hour) Meanwhile, cook the apricots in the remaining ½ cup of water for 15 to 20 minutes, or until softened. Puree. Add the cinnamon and the remaining 2 Tablespoons of sugar and mix well. Cool until needed. Punch the dough down and let rest for 5 minutes. Roll out on a floured,surface to approximately ½ inch thick and cut into 2-inch circles.
Place a spoonful of the apricot (or prune) purr in the center. Place on an oiled baking sheet. Let rise for 15 minutes. Bake in a 400 F oven for 10 to 15 minutes, or until browned. From The ADA Holiday Cookbook by Dr. Betty Wedman.
1 serving = 1 bread, ½ fat and ½ fruit exchange. = 114 Cal, 20 CHO, 3 PRO, 3 FAT, 79 Na, 81 K, 23 Chol



Converted by MM_Buster v2.0n.

Preparation:

Combine concentrate, water and nectar, and pour into ice-filled glasses.
Food Exchange per serving: 1 FRUIT EXCHANGE(about)

Source: Sunset Magazine, Aug 1994

Recipes from Glen's personal collection.

Preparation:

Take cottage cheese and cream in blender until very SMOOTH <this is the hard part>. Set aside. Put egg yolk in top of double boiler beat well and add milk. Add gelatin & salt. Cook over boiling water until gelatin dissolves and mixture thickens. (about 10 minutes) Remove from heat, add sugar substitute. Cool. Add cottage cheese, lemon juice and vanilla to cooled mixture. Chill, stirring occasionally, until mixture mounds when dropped from a spoon. Beat egg white until stiff. Fold egg white and cool-whip together into mixture. Pour into graham crust. Or pour into pie plate and top with crumb topping.

Crumb Topping: crush 2 graham crackers fine. Mix with pinch of cinnamon and nutmeg.

Calories (without topping or crust): 442 (Whole Pie!) Calories with Keebler Graham Crust: 1402 (per serving 175 7 gr fat)

Recipes from Glen's personal collection.

Preparation:

Recipes from Glen's personal collection.

Preparation:

In a large saucepan cook cashew nuts in 2 tablespoon butter over maderate heat, stirring, for 2 minutes and transfer them with slotted spoon to paper towels to drain. Add to the pan the remaining 2 tablespoons of butter and the asparagus over high heat for 1 minute. Add 2 tablespoons water and cook covered for 3-4 minutes or until asparagus is tender. Transfer the asparagus with slotted spatula to a heated serving dish and spatula to a heated serving dish and spinkle with the nuts. (I wouldn't do this much work for any thing. I'd steam the asparagus. I would also cook the cashew nuts in a non-stick pan using vegetalbe spray, if I JUST had to have them roasted. If I had no cashew, I would use any nuts that I have on hand.
After reciepes were made to be change). Food Exchange per serving: Almost free....depend on how you cook it and how many folks you serve. Source:
Simply Simpatico, A Taste of New Mexico from the Junior League of Albuquerque. Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Cook asparagus according to package directions, omitting salt and fat; drain and set aside. Combine soup and milk, stirring until blended. Layer half each of water chestnuts, asparagus, soup mixture, and cheese in a 1 ½ quart casserole dish coated with vegetable spray. Preheat layers until remaining water chestnuts, asparagus, soup mixture, and cheese. Bake at 325 degrees for 20 minutes or until thoroughly heated. Food Exchange per serving: ½ STARCH EXCHANGE; CAL: 55; CAR: 5gm; PRO: PRO: 3gm; FAT: 2gm; SOD: 425mg; Source: The ALL NEW Cookbook for Diabetics and Their Families by WHOM Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Ensure that the steamed asparagus is not overcooked. Arrange the lettuce leaves on a shallow serving dish & arrange the aspargus in mounds on the dish. Grind the red chili pepper in a mortar & pestle & sprinkle over the asparagus.

Mix together the oil & vinegar. Add the capers, tarragon, parsley & green onion. Season well. Pour this dressing over the asparagus. Chill for at least 30 minutes before serving.

Recipe by Mark Satterly

Recipes from Glen's personal collection.

Preparation:

Peel, core, and thinly sliced apples into a shallow 2 ½ to 3-quart baking dish. In a bowl, stir together flour, dry buttermilk, sugar, cinnamon, and ginger. Rub butter with flour mixture until coarse crumbs form. Stir 1/3 cup crumb mixture into apples, spread fruit level. Squeeze remaining flour mixture into lumps. Break into ¾" chunks over apples. Bake, uncovered, in a 350 degree oven until apples are tender when pierced and streusel is lightly browned, 40 to 50 minutes. Serve warm or cool. Serves 6 to 8. (The brown sugar is 1/16 cup for one serving)

Source: Sunset Recipe Annual; 1989 Edition Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Saute ground beef, rice, and onion in bacon drippings. Pour off drippings.
Add remaining ingredients except cheese; mix well. Place in a 1-½ quart casserole. Cover tightly; bake at 300 degrees for 1 hour. Uncover; sprinkle with cheese and continue baking about 10 minutes or until cheese is melted.

SOURCE: Southern Living Magazine, April, 1974. Typed for you by Nancy Coleman.

Recipes from Glen's personal collection.

Preparation:

Recipes from Glen's personal collection.

Preparation:

Recipes from Glen's personal collection.

Preparation:

Recipes from Glen's personal collection.

Preparation:

Preheat the oven to 425 degrees F. In a food processor or blender, whirl the cottage cheese, milk, sugar, egg, egg white, and vanilla for about 1 minute or until smooth. Transfer the mixture to a shallow dish, place the bread in it and let stand for 10 minutes. Turn the bread over and let stand another 10 minutes. (To save time in the morning, soak the bread overnight.) Meanwhile, grease a baking sheet and place it in the preheated oven for 7 minutes.
Remove the baking sheet from the oven, place the bread on it, and bake for 6 minutes. Turn the bread over and bake 5 to 6 minutes longer or until golden brown. Serve with no-sugar-added jam. Makes 4 servings.

Nutritional information per serving: calories - 149, protein - 10 gm., fat - 3 gm. (saturated fat - 1 gm.), carbohydrates - 21 gm., cholesterol - 55 mg., fiber - 3 gm., sodium - 369 mg. (Diabetic Exchanges not available)

FROM: Live Longer Cookbook by Reader's Digest copyright 1992

Recipes from Glen's personal collection.

Preparation:

Preheat oven to 375. In a medium bowl, combine all ingredients, mixing well. Place mixture in a 1-quart baking dish that has been sprayed with a nonstick cooking spray. Bake, uncovered, 20 minutes.

Per serving: 2g protein, 2g fat, 19g carb., 48mg sodium, 0mg chol., 110 calories.

Recipes from Glen's personal collection.

Preparation:

Combine all ingredients and mix well. Chill

Per serving: 2g protein, 1g fat, 2g carb., 111mg sodium, 2mg chol., 20 calories.

Recipes from Glen's personal collection.

Preparation:

Recipes from Glen's personal collection.

Preparation:

Combine first 7 ingredients in a mixing bowl; mix well. Combine next 3 ingredients; stir well. Pour over shrimp mixture; toss gently. Spoon into a lighlty greased 1-quart shallow baking dish. Bake at 350 degrees for 20 minutes.

SOURCE: Southern Living Magazine, February 1983. Typos by Nancy Coleman.

Recipes from Glen's personal collection.

Preparation:

* This product is load with sodium. I would try find a good substitute for those diabetics who must restrict the their sodium intake. I don't have to, I have not used sodium for years and years. Any recipe that calls for salt, I'll leave out. (Bert will eat brussels sprouts.)

Preheat oven to 350 degrees. Cook brussels sprouts in small amount of unsalted water just until thawed. Drain. Arrange sprouts in shallow baking dish. Combine 4 tablespoon of Butter Buds, vinegar, sugar or (sugar sub), tarragon, marjoram, and pepper in blender container. Cover and process on medium speed a few seconds. Combine remaining Butter Buds, mushrooms and pimineto. Sprinkle over sprouts. Bake, covered, about 15 minutes, or until are tender. Serving size: (2/3 cup) Food Exchange per serving: 1 VEGETABLE EXCHANGE; (I would make it work) CAL: 45; CAB: 8mg; PRO: 3gm; FAT: trace; Source: Cooking for the Health of It by Gail L Becker, R.D. Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Place potatoes in a large saucepan and cover with water. Bring to a boil and cook potatoes 30 to 40 minutes or until tender. Remove potatoes and peel. Cut in slices ½" thick and arrange in a serving dish. Sprinkle with balsamic vinegar pepper and parsley. Food Exchange per serving: 2 STARCH/BREAD EXCHANGE; CAL: 119; CHO: 0mg; CAR: 28g; PRO: 2g; SOD: 12mg; FAT: 0g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

In a jar, combine the mustard, vinegar, water, lemon juice, tarragon and garlic. Shake well to combine. Add oils and shake again. Season with salt and pepper. Chili before serving. Makes about ¾ cup. 12 servings(1-tb each). Food Exchange per serving: 1 FAT EXCHANGE; CAL: 44; CHO: 0mg; CAR:
1g; PRO: 0g; SOD: 36mg; FAT: 5g;

Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master

Recipes from Glen's personal collection.

Preparation:

Toast hot dog bun. Spread peanut butter on hot dog bun. Add banana.
Source: Month of Meals

Food Exchange per serving: 2 STARCH/BREAD EXCHANGE + 2 MEAT EXCHANGE + 1 FRUIT EXCHANGE + 1 FAT EXCHANGE Source: Month-of-Meats- 3

Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

* If bing cherries are not available, use 4 maraschino cherries. 1.In blender,process yogurt on high speed for 30 seconds, add pudding mix and process 1 minute, scraping down sides of container as necessary. 2.Cut each banana into 6 diagonal slices and sprinkle with lemon juice. 3.Arrange 2 banana quarters into each of 4 goblets or dessert dishes, top with ¼ pudding mixture. Sprinkle each portion with ¼ of the pishachios, then top each with 1 tablespoon whipped topping and 1 cherry.



Converted by MM_Buster v2.0n.

Preparation:

Cream margarine in a large bowl; gradually add sugar substitute, beating at medium speed of an electric mixer until light and fluffy. Add eggs, and beat until thick and lemon colored.
Combine flour and baking powder; add to creamed mixture, mixing well.
Fold in bananas and apple.
Spoon batter into an 8 ½ x 4 ½ x 3 inch loaf pan coated with cooking spray.
Bake at 350 degrees F for 1 hour and 5 minutes to 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and cool completely on a wire rack. Makes 1 loaf (16 slices).

Nutritional information per slice: calories - 105, protein - 2 gm., fat ~ 4 gm., carbohydrates - 16 gm., cholesterol - 35 mg., fiber - trace, sodium - 211 mg. Diabetic Exchanges: Starch - 1, Fat - 1.

FROM: All New Cookbook for Diabetics and Their Families by University of Alabama at Birmingham copyright 1988

Recipes from Glen's personal collection.

Preparation:

Place all ingredients except beef in mixer bowl and mix at low speed to blend well.
Add beef to catsup mixture and mix at low speed until blended. Do not overmix. Shape into a loaf about 3 ½" x 7". Place in a pan that has been sprayed with pan spray or lined with aluminum foil. Bake at 325 degrees F.
about 1 hour or until browned and firm. Pour off any fat and drippings and let set for 10 minutes before cutting into 6 equal slices. Serve 1 slice per serving.

PER SERVING: calories - 138, carbohydrate - 6 g., protein - 17 g., fat - 4 g., salt - 513 mg. EXCHANGES = 2 lean meat, 1 vegetable FROM: The New Diabetic Cookbook by Mabel Cavaiani, R.D. copyright 1989.

Recipes from Glen's personal collection.

Preparation:

Combine all ingrediencs EXCEPT the chicken in a saucepan. Bring to a full boil. Reduce heat and simmer for 20 minutes

Marinate the chicken pieces in 1 cup of the barbecue sauce for at least 2 hours in the refrigerator, turning occasionally. Cook over outdoor gril until chicken is no longer pink inside. Time will depend on the distance meat is from the flame.

Nutritional information per serving (2 pieces of chicken): calories - 196, protein - 26 gm., fat - 8 gm., carbohydrates - 4 gm., cholesterol - 89 mg., sodium - 406 mg., fiber - 0 gm. EXCHANGES: Lean Meat - 3

FROM: The Diabetes Advisor, May/June 1993 issue

Recipes from Glen's personal collection.

Preparation:

Combine all ingredients and beat vigorously until well blended. Spread mixture into greased 8-inch (20-cm) square pan. Bake at 350~ F (175~ C) for 30 to 35 minutes. Cut into 2-in. (5-cm) squares.

MICROWAVE: Cook on medium for 8 to 10 minutes or until puffed and dry on top. Cut into 2-in. (5-cm) squares.

YIELD: 16 brownies EXCHANGE: 1 brownie = 1-½ bread, 1-½ fat CALORIES: 1 brownie = 136 Source: The Diabetic Chocolate Cookbook Posted by: Fred Peters

Recipes from Glen's personal collection.

Preparation:

Beat cream cheese until fluffy. Stir in sugar replacement, water and vanilla extract. (Dought may be divided into parts and different flavorings and/or food color added to each part as suggested in various recipes.) Knead or work with the hand until dough is smooth. Use as directed in the recipes. Yield: 1 cup (250 ml) Exchange, full recipe: 4 fruit
6 fat Calories, full recipe: 600

Recipes from Glen's personal collection.

Preparation:

Cut beef into about ⅛" - ¼" thick and about 1" long. (This is easief if the meat is slightly frozen.) Refrigerate until needed. Mix soy sauce, cornstarch, salt, and sherry well. Pour over the meat. Mix lightly and let set at room temperature for about ½ hour or refrigerate for several hours or overnight. Drain well, reserving the marinade. Spread oil over the bottom of a fry, stirring fredquently, until the meat occasionally, until both well coated with the sauce. Cover and cook, stirring occasionally, until both well coated with the sauce. Cover and cook, stirring occasionally, until beans are crisp-tender. Serve about ¾ cup per serving over rice or noodles. Food Exchanges per serving: 2 VEGETABLES EXCHANGES + 2 LEAN MEATS EXCHANGES; CAL: 155; CHO: 10; PRO: 15gm; FAT: 6gm; LOW-SODIUM DIETS: Omit salt and soy sauce.

Source: The New Diabetic Cookbook by Mabel Cavaiani, R.D. Brought to you and yours via Nancy O'Brion and her Meal-Master

Recipes from Glen's personal collection.

Preparation:

Drain beets and save juice. Add water to juice to make 1 ½ cups liquid.
Put liquid in saucepan with sugar and vinegar. Bring to a boil. Pour over Lemon Jello. Stir until dissolved. Add beets and mold.

Recipes from Glen's personal collection.

Preparation:

Pour milk into large mixing bowl. Add pudding mix, lemon juice, and peel. Beat with wire wisk until well blended, 1 to 2 minutes. Gently stir in whipped topping.
For each dessert, spoon about 3 Tablespoons pudding mixture onto each dessert plate; top with waffle, and additional 2 Tablespoons pudding mixture and a scant ½ cup combined fruit. Garnish if desired. Repeat for remaining desserts as needed. Store any leftover pudding mixture and fruit in refrigerator. Makes 10 servings.

Nutritional information per serving: calories - 170, protein - 4 gm., fat - 5 gm., carbohydrates - 27 gm., cholesterol - 5 mg., sodium - 310 mg.
Diabetic Exchanges: Starch/Bread - 1, Fruit - 1, Fat - 1.
Note at beginning of recipes says that the berries also add 2 grams of fiber per serving.

FROM: There's Always Room for Sugar Free JELL-O copyright 1992

JELL-O and COOL WHIP LITE are registered trademarks of Kraft General Foods, Inc.

Recipes from Glen's personal collection.

Preparation:

Apple juice concentrate has all the sweetness of apples with no sugar added. for a tasty substitute, mashed ripe bananas make an ideal sweetener.
When toasting oats, spread them in a single layer on an ample-sized baking sheet.

Preheat the oven to 350'F. Place the rolled oats on a baking sheet and toast them in oven for 15 minutes, shaking the pan once during baking. Set aside. Leave oven on. Lightly butter an 8x8" baking pan. Gently combine the berries in a bowl with apple juice concentrate. Spoon into the prepared pan. Combine toasted oats and cinnamon and sprinkle evenly over berries.
Dot butter substitute all over the top. Bake for 30 minutes. Cool to room temperature. If desired, serve with a dollop of Orange Chantilly or yogurt on top.

Per serving (without topping): 172 calories, 5 grams fat 7 milligrams cholesterol.

Recipes from Glen's personal collection.

Preparation:

Preheat oven to 425øF. Grease a 12 muffin (2 ½") tin. Combine mix and sweetener equivalent to ¼ cup sugar in bowl; add yogurt. Add egg; beat with fork until well combined. Fold berries gently into batter with rubber spatula; place about ¼ cup batter into each muffin cup. Combine lemon peel and remaining sweetener and mix well. Sprinkle over batter; bake until golden brown (20 to 25 minutes). Serve hot. Yields 12 muffins.

PER SERVING (1 Muffin):
Calories: 104
Exchanges: 1 Bread, ½ Fat

NOTE: Lower fat content by using Low Fat Bisquick, and egg substitute in place of the whole egg. No nutritional information available on this recipe. (Trish)

Recipes from Glen's personal collection.

Preparation:

Recipes from Glen's personal collection.

Preparation:

Combine all ingredients in a medium saucepan. Cover and cook over medium-low heat until celery is tender, about 10 minutes. Stir frquently while cooking.

Per serving: 2g protein, 2g fat, 9g carb., 544mg sodium, 0mg chol., 68 calories.

Recipes from Glen's personal collection.

Preparation:

Combine yeast and warm water; let stand 5 minutes or until bubbly.Add buttermilk to yeast mixture,and set aside.Combine flour and next 4 ingredients in a large bowl; cut in shortening with a pastry blender until mixture resembles coarse meal.Add buttermilk mixture to flour mixture,stirring with a fork until dry ingredients are moistened.Turn dough out on a floured surface,and knead lightly 3 or 4 times.Roll dough to ½" thickness; cut into 36 rounds with a 2" biscuit cutter,and place on ungreased baking sheets.Bake a t 400 degrees for 10 to 12 minutes or until golden.

Exchanges: 1 starch 1 Fat

Serving size: 1 biscuit

Per serving: Calories 125 Carbohydrates 15gm Protein 2gm : Fat 6gm Fiber 1gm Sodium 129mg : Cholesterol 1mg

From The Complete Step by Step Diabetic Cookbook

Typed by G.Major 01\06\96

From: Georgina Major Date: 07 Jan 96

Preparation:

Blend cream cheese with ¼ cup skim milk on low speed of electric mixer, until smooth. Add remaining milk and pudding mix. Mix 1 or 2 minutes or until smooth.
Mix cornstarch in cherry juice until dissolved. Add to cherries and cook until it boils for 1 minute. Remove from heat and stir in Equal.
Alternately spoon pudding and cherries into parfait dishes, ending with pudding. Garnish with 2 cherries.
Nutrients per serving: Calories 116, fat 3.5gm, cholesterol 14mg, carbohydrate 16g, sodium 304mg.
Exchanges: Bread ½, milk ½, fruit ½, fat 1.
Source: "There IS Life after Lettuce" by Pepper Durcholz, Alberta Gentry, Carolyn Williamson, M.S.
Formatted for Meal-Master by Joyce Burton. Posted on *P by Diane English ~ CRHN32B.

Recipes from Glen's personal collection.

Preparation:

Soften gelatin in ¾ cup tomato juice and ¼ cup water; let stand 5 minutes.

Combine 3 cups tomato juice, celery salt, Worcestershire, hot sauce, and bitters in a saucepan; bring to a boil. Remove from heat and add gelatin mixture, stirring until gelatin dissolves.

Pour into an oiled 4-½ cup ring mold; chill until firm. Unmold on lettuce-lined serving plate, and fill center with cottage cheese.

SOURCE: Southern Living Magazine, sometime in 1981. Typos by Nancy Coleman.

Recipes from Glen's personal collection.

Preparation:

Pour the apple juice concentrate into a saucepan;sprinkle with gelatin and allow to soften for several minutes. Meanwhile,in a blender or a food processor finely chop blueberries. 1 cup at a time. Add lemon juice,spices, and 2 cups of chopped berries to gelatin; heat over medium-low until gelatin is dissolved. Remove from the heat; stir in remaining berries and mix well. Pour into jars or plastic containers; store in the refrigerator up to 3 weeks. Yield: 4 cups Diabetic Exchanges: One 1-tablespoon serving equals a free food; also 12 calories, 1 mg. sodium, 0 cholesterol,3 gm.
carbohydrate, trace protein, 0 fat. Source: Country Woman Magazine Aug/Sept issue 1994 Shared by Cindy Clifton

Recipes from Glen's personal collection.

Preparation:

Combine flours, cereal, brown sugar substitute, baking powder, soda, and salt in a medium bowl, stirring until well combined. Set aside.

Combine orange juice, egg, and oil in a large bowl; beat at medium speed of an electric mixer until well blended. Gradually add flour mixture, stirring just until moistened. Gently fold in blueberries.

Spoon batter into an 8 ½ x 4 ½ x 3 inch loaf pan coated with cooking spray.

Bake at 350øF. for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and cool completely on a wire rack. Makes 1 loaf (16 slices).

PER SERVING (1 Slice):
Calories: 85
Protein: 2 gm
Fat: 2 gm
Carbohydrates: 15 gm
Cholesterol: 16 mg
Fiber: 1 gm
Sodium: 191 mg
Exchanges: 1 Starch

FROM: All New Cookbook for Diabetics and Their Families by University of Alabama at Birmingham copyright 1988

Recipes from Glen's personal collection.

Preparation:

Preheat oven to 350 degrees. Mix egg, yogart, oil granulated sugar substute and salt; blend well. Stir in baking soda. Add blueberries. Add flour; mix well. Pour into 10 muffin tins, bake 30 minutes.

Per Serving: Calories 88 Carbohydrates 11 gm Fat 4 gm Protein 3 gm Sodium 144 mg

1 muffin = 1 bread exchange

Posted on NVN by Kay Newman (KNEWMAN1)

Recipes from Glen's personal collection.

Preparation:

Drain blueberries and pineapple, reserving liquid. Dissolve gelatin in boiling water. Add enough water to reserved liquid to make 1-¾ cups; add to dissolved gelatin. Pour into a 13x9" pan. When gelatin is slightly thickened, fold in fruit. Chill until firm.

Combine cream cheese, sour cream, sugar, and vanilla; beat well. Spread over gelatin, and sprinkle with pecans; chill until set.

SOURCE: Southern Living Magazine, sometime in 1974. Typos by Nancy Coleman.

Recipes from Glen's personal collection.

Preparation:

Sprinkle gelatin over cold water in mixing bowl; set aside 10 minutes to soften. Add boiling water and stir to completely dissolve. (If gelatin does not dissolve completely, heat slightly.) Set aside. Combine blueberries, lemon juice and sugar replacement in mixing bowl or food processor and whip into a puree. Stir completely into gelatin mixture. When blueberry mixture is cool, thick and syrupy, beat until frothy. Fold stiffly beaten egg whites into blueberry mixture. Spoon into 6 serving dishes; refrigerate until set. Before serving, top with fresh strawberries. 1 serving = 1/3 fruit calories = 18



Converted by MM_Buster v2.0n.

Preparation:

minutes.Cool. Cream butter and shortening mixture. Add egg and sugar and beat well. Add raisins and the water they simmered in to creamed mixture and stir. Add the dry ingredients and stir. Put in muffin tins about 2/3 full and bake in oven at 350 degrees until done about 20 minutes.

Note For unsweetened I use ½ cup of splenda sweetener as my husband is diabetic. These are great with your coffee in the morning.

Recipes from Glen's personal collection.

Preparation:

Recipes from Glen's personal collection.

Preparation:

Pour hot water over shreds of wheat bran cereal; let stand at room temperature 10 minutes.

Cream margarine and sugar substitute in a large bowl. Add buttermilk, eggs, and soaked bran cereal, beating well at medium speed of an electric mixer. Combine flour, soda, and salt; stir into cereal mixture. Fold in wheat bran flakes cereal. Cover and store in refrigerator until ready to bake. (Batter can be stored in refrigerator up to 1 week.)

To bake, spoon batter into muffin pans coated with cooking spray, filling two-thirds full. Bake at 400øF. for 15 minutes or until done. Makes 2 dozen muffins.

PER SERVING (1 Muffin):
Calories: 98
Protein: 3 gm
Fat: 3 gm
Carbohydrates: 15 gm
Cholesterol: 26 mg
Fiber: Trace
Sodium: 240 mg
Exchanges: 1 Starch, 1 Fat

FROM: All New Cookbook for Diabetics and Their Families by University of Alabama at Birmingham copyright 1988

Recipes from Glen's personal collection.

Preparation:

Preheat oven to 350^. Spray muffin tin with non-stick coating agent. Mix mashed bananas, yogurt and baking soda. Add remaining ingredients and mix well. Pour into prepared muffin tins and bake 15-20 minutes. Makes 18 muffins.

Per Serving: Calories 97 Carbohydrates 15 gm Fat 6 gm Protein 6 gm Sodium 354 mg

Posted on NVN by Kay Newman (KNEWMAN1)

Recipes from Glen's personal collection.

Preparation:

Combine all the ingredients in a bowl. Toss to mix well. Stuff into a 10-pound turkey or four Cornish game hens.

PER SERVING: calories - 100, carbohydrate - 20 g., protein - 5 g., fat - 2 g., sodium - 199 mg., potassium - 177 mg., cholesterol - 0 Exchanges = 1 Bread, 1 Vegetable

FROM: The American Diabetes Association Holiday Cookbook by Betty Wedman, M.S., R.D. copyright 1986

Note: may also be baked at 350 degrees in a lightly oiled casserole dish for 30 to 40 minutes.

Recipes from Glen's personal collection.

Preparation:

Combine breadcrumbs, cheese, garlic salt, and pepper. Dip chicken in butter; then dredge in breadcrumb mixture. Place in a lightly greased 13x9x2" baking pan; sprinkle with remaining crumb mixture.

Bake at 350 degrees for 45 minutes or until done.

SOURCE: Southern Living Magazine, sometime in 1981. Typos by Nancy Coleman.

Recipes from Glen's personal collection.

Preparation:

General directions for all drinks. Cut up fruit and remove seeds if any. Place ingredients for desired drink in blender. Blend 30 to 45 seconds. Serve.

No Nutritional information available.

FROM: No Salt, No Sugar, No Fat Cookbook by Jacqueline B. Williams and Goldie Silverman copyright 1981

Recipes from Glen's personal collection.

Preparation:

Recipes from Glen's personal collection.

Preparation:

1. Cook broccoli as package label directs. 2. Meanwhile, melt butter in small saucepan. Add rest of ingredients; simmer, stirring occasionally, 5 minutes. 3. Drain broccoli; arrange in serving dish; top with the sauce.
MAKES 8 SERVINGS. Michelle Bruce

Recipes from Glen's personal collection.

Preparation:

1. Cook broccoli in a shallow, heat-resistant, non- metallic, 1 ½-quart baking dish. Drain and set aside. 2. In a small, heat-resistant, non-metallic bowl melt butter or margarine in Microwave Oven 30 seconds. 3.
Blend in flour with a fork until smooth. Gradually stir in milk. Heat, uncovered, in Microwave Oven 1 minute or until thickened and smooth. 4.
Gradually stir in lemon peel and juice so that the mixture does not curdle.
Stir in salt and ginger until well blended. 5. Spoon sauce over drained broccoli spears. Heat, uncovered, in Microwave Oven 1 to 2 minutes or until heated through.

Recipes from Glen's personal collection.

Preparation:

Cook broccoli according to package directions until just tender-crisp.
Drain. Preheat oven to 350. Combine all ingredients together, place in a casserole that has been sprayed with a nonstick cooking spray and bake, covered, 20 minutes.

Per serving: 9g protein, 10g fat, 5g carb., 286mg sodium, 29mg chol., 143 calories.

Recipes from Glen's personal collection.

Preparation:

Mix mayonnaise and garlic: cover and refrigerate about 2 hours. Cut broccoli stalks lengthwise into thin spears. Place stremer basket into ½" water in saucepan or skillet (water should not touch the bottom of basket). Place broccoli in basket. Cover thightly and heat to boiling; reduce heat. Steam until tender, about 15 minutes. Cover and refrigerate until chilled, at least 2 hours. Sprinkle mayonnaise mixture with paprika:
serve with broccoli. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE (I used low-cal mayonnaise with this). Source: Betty Crocker's New American Cooking by WHOM!!!! Brought to you and yours via Nancy O'Brion and her Meal-Master

Recipes from Glen's personal collection.

Preparation:

Cut broccoli stalks lengthwise into thin spears. Place steamer basket in ½" water in saucepan or skillet (water should not touch the bottom of basket). Place broccoli in basket. Cover tightly and heat to boiling; reduce heat. Steam until tender, about 15 minutes. Cook and stir mushrooms, bouillion, and thyme in margaine until mushrooms are hot, about 3 minutes. Toss with broccoli. Food Exchanges per serving: About 1 VEGETABLES EXCHANGE + 1 FAT EXCHANGE ( I cook this as a side dish and use the microwave to reduce the fat exchange. Also I added a tad bit of onion!!) Source: Betty Crocker's New American Cooking by WHOM!!! Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Combine stuffing mix, butter, and cheese; mix well.

Spread mustard over surface of tomatoes. Spoon stuffing mixture over mustard. Broil 4 inches from heat about 7 minutes or until topping is lightly browned.

SOURCE: Southern Living Magazine, July, 1980. Typed for you by Nancy Coleman. Nancy O Notes: Could this be used as a diabetic recipes?

Recipes from Glen's personal collection.

Preparation:

These brownies are mailable.

Sift together the flour, baking powder and salt. Cream shortening and sugar replacement until light and fluffy. (My note: be sure to use a sugar replacement that does not lose sweetness when heated - Aspertame is not suitable.)

Add eggs, one at a time, beating well after each addition. Beat in vanilla extract and water.

Divide batter into two equal parts. To one part add unsweetened coconut and coconut milk. Stir to completely blend. To the remaining half, beat in the melted chocolate.

Spread coconut mixture on bottom of well-greased 8-in square pan.
Spread chocolate layer on top of coconut layer. Bake at 350 F for 25 to 30 min. Cut into 1 x 2 inch bars.

1 bar - 1/3 bread exchange, 1 fat exchange, 54 calories

Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand Available in bookstores 1993. Contains chocolate candy recipes.

Shared but not tested by Elizabeth Rodier Nov 93

Preparation:

Preheat oven to 350 degrees F. Cream margarine and sugar replacement until light and fluffy. Place chocolate in aluminum foil; melt over boiling water. Stir chocolate into margarine mixture; beat until smooth.
Beat in vanilla and eggs. Sift and stir together flour and baking powder; add nuts; stir this mixture into chocolate mixture until smooth. Grease an 8" square pan; pour in batter; bake until brownies are shiny, about 30 minutes. Cool in pan; cut into 16 pieces. Serve cool.

Nutritional information per brownie: calories - 100 Diabetic exchanges per brownie: ½ Bread, 1 ½ Fat

FROM: Recipes for Diabetics by Billie Little copyright 1990

Recipes from Glen's personal collection.

Preparation:

* 2 packages (10 oz each) frozen Brussels sprouts can be substitued for the fresh brussels sprouts. Cook sprouts as directed on the package: drain.
Place steamer basket to ½" water in saucepan or skillet ( water should not touch the bottom of the basket). Place brussels sprouts in basket.
Cover tightly and heat to boiling point; reduce heat. Steam until tender.
12 to 15 minutes. Heat milk, margarine, salt and mustard to boiling, stirring constantly; reduce heat. Stir in carrots. Cover and simmer about 2 minutes. Spoon over brussels sprouts. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE Source: Betty Crocker's New American Cooking by WHOM!!! Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Mix above ingredients in saucepan and heat over medium heat. Cook according to intructions on bag. Pour sauces over chicken and serve. (The big bags of chicken that are avaiable at major food stores, like here in Southern CA. Lucky's, Von's, Smart and Final(something like the Costo/Price Club) and the Costo/Price Club. Brought to you and yours via Nancy O'Brion and her Meal-Master

Recipes from Glen's personal collection.

Preparation:

Combine water, dry milk and flour in a pan, and stir until smooth. cook, stirring constantly, over medium heat until mixture is thick and smooth, or cook in a microwave oven for 2 minutes, stirring every 30 seconds. Place the pna in cold water and stir mixture until cool. Set aside. Cream margarine and sugar substitute together until light and fluffy. Add cooled flour mixture, 1 tablespoon at a time, while beating at medium speed. Add flavoring and beat at high sp3eed until light and fluffy. Refrigerate until used, on cooled cake. Calculate 1 tablespoon per serving (¾ cup for 12 servings; 1 cup for 16 servings) Yield: 1 ¼ cups, 20 servings of 1 tablespoon each. Food exchanges per serving: 1 FAT EXCHANGE; CAL: 48; CHO:
1g; PRO: negl; FAT: 5g; CHO: 0; LOW-SODIUM: Use salt free Margarine; LOW-CHOLESTEROL: Recipe is suitable as written.

Source: Desserts for Diabetics by Mabel Cavaiani,R.D. Brought to you and yours via Nancy O'Brion and her Meal-Master

Recipes from Glen's personal collection.

Preparation:

Blend all ingedients together and chill before serving. Makes about ¾ cup. 12 servings Food Exchange per serving: FREE; CHO: 0mg; CAR: 1g; PRO:
0g; SOD: 0g; FAT: 0g;

Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Preheat oven to 425 degrees F.
Combine flour, oats, sugar, baking powder, cream of tartar, and salt.
Add margarine, buttermilk, and egg. Mix just until the dry ingredients are moistened. Stir in the raisins.
With your hands, shape the dough to form a ball. Pat out on a lightly floured surface to form an 8-inch circle. Cut into 12 wedges. Bake on a cookie sheet coated with nonstick vegetable spray for 12 to 15 minutes or until light brown. Serve warm. Makes 12 scones.

Nutritional information per scone: calories - 179, protein - 4 gm., fat ~ 7 gm., carbohydrates - 26 gm., cholesterol, 24 mg., fiber - 1.5 gm., sodium - 202 mg., potassium - 137 mg. Diabetic Exchanges: Starch/Bread - 1 ½, Fat - 1.

FROM: The UCSD Healthy Diet for Diabetes by: Susan Algert, M.S., R.D., Barbara Grasse, R.D., C.D.E., Annie Durning, M.S., R.D. copyright 1990.

Recipes from Glen's personal collection.

Preparation:

Peel and seed the squash. Cut into ½ inch cubes. Put the squash, gingerroot, and apple juice into a lightly oiled baking dish. Cover and bake in a 350 degree oven for 50 - 60 minutes. Sprinkle with nutmeg just before serving. Makes 4 servings.

PER SERVING: calories - 70, cargbohydrates - 17 g., protein - 2 g., fat - 0, sodium - 2 mg., potassium ~ 480 mg., cholesterol - 0. Exchanges 1 Bread.

FROM: The American Diabetes Association Holiday Cookbook by Betty Wedman, M.S., R.D. copyright 1986

Recipes from Glen's personal collection.

Preparation:

In a bowl, combine rolled oats, flours, baking powder. With pastry blender, or two knives, cut in peanut butter and margerine until mixture is crumbly.
In a small bowl, beat together water, egg yolk, sweetener and vanilla. Stir into crumbly mixture and mix well. Form 1 tablespoon batter at a time into balls. Place balls 1 inch apart on a nonstick baking sheet. With a fork, flatten each cookie until cookie is 2-½ inches wide. Bake in a 350 degree oven for 15-18 minutes or until lightly browned. Let cool. Store in a tightly covered cookie jar or container.

Makes 60 cookies Each serving = 2 cookies
½ starchy choice
1 fats/oil choice
7 g carbohydrate
2 g protein
6 g fat
380 kilojoules
90 calories

Recipes from Glen's personal collection.

Preparation:

Heat 1" salted water (½ ts salt to 1 c water) to boiling in 10" skillet.
Add cabbage. Cover and heat to boiling; reduce heat. Simmer until crisp-tender, 15 to 20 minutes. Remove to serving platter with slotted spoon. Heat remianing ingredients to boiling water in small sauce pan, stirring occcasionally. Pour sauce over cabbage wedges. Food Exchanges per serving: 1 VEGETABLE EXCHANGE Source: Betty Crocker's New American Cooking by WHOM!! Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Mix well. Serve on french bread with pickled okra.

Source: The San Diego Union-Trubine Food Section, Sept 29. 1994. & Stanley Jackon, Kabby's, New Orleans Hilton Riverside

Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Combine the dry milk and water and refrigerate for 30 minutes. Beat at high speed for 4 minutes. Add lemon juice to whipped milk and beat at high speed for 4 minutes. Stir the sugar an sugar substitute together an add gradually to the whipped milk while it is being beaten. add vanilla to whipped topping and refrigerate until used. Yields 24 servings of 2 tbsp each. Prepare as close to serving time as possible as it loses volume after a period of time. Nutritive value per serving (2 Tbsp): Food Exchanges per serving: 2 TABLESPOON MAY BE CONSIDERED FREE (1/3 CUP IS 1 VEGETABLES EXCHANGE); CAL 12; CHO 2 gm; PRO Negl; FAT Negl

Source: The New Diabetic Cookbook by Mabel Cavaiani, R.D. Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Brown liver in margarine. Remove from skillet, and keep warm on a platter in the oven. Cook mushrooms and onions until tender, adding water if necessary to prevent drying. Add wine, bring to a boil, reduce heat, add remaining ingredients and cook, stirring, until heated through. To serve, divide noodles evenly onto 4 serving plates. Divide liver and place over noodles. Top with sauce.

Per serving: 35g protein, 13g fat, 33g carb., 585mg sodium, 453mg chol., 392 calories

Recipes from Glen's personal collection.

Preparation:

Recipes from Glen's personal collection.

Preparation:

Combine all ingredients in a chilled bowl. Beat into stiff peaks. Food Exchange per serving: 1/7 BREAD EXCHANGE; CAL: 9 Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Boil the onions for 15-20 seconds to loosen the skin. Drain; run under cold water. Cut a small piece from both ends of each onion. Peel. Cut an "X" in the root end of the onions to keep them from separating.

Put the onions in a small pan with 1 tablespoon butter, 1 cup water and the sugar. Bring to a boil, then simmer, uncovered, for about 15 minutes, or until the liquid evaporates and the onion are tender. Stir in the vinegar, green onions and remaining 1 tablespoon butter. Serve at room temperature.

Per serving: 93 calories, 1.5 grams protein, 14 grams carbohydrates, 1.7 grams fiber, 4 grams fat (2.5 grams saturated(, 6 milligrams sodium.

Recipes from Glen's personal collection.

Preparation:

Remove skin and all visible fat from chicken pieces. Place chicken, onion, tomato, lime juice, parsley, thyme, rosemary, ginger and cinnamon in a glass bowl;

cover and let stand in refrigerator 2 hour to marinate. Transfer to a Dutch oven or stewing pot; add water, salt (optional), and pepper. Cover, bring to a boil; reduce heat and simmer 1-½ hours or until tender (start checking after 1 hour). Melt margarine in a small saucepan; stir in flour and nutmeg until blended. Remove and strain 1-½ cups liquid from stew and add to flour mixture; stir-cook about 2 minutes until thickened. Place chicken pieces on a warm platter; serve with sauce. (Strain remaining liquid from stew for later use).
Each serving: 1/6 recipe = 3 protein and ½ fat choice 2 g carbohydrate, 21 g protein, 11 g fat
191 calories
Source: Choice Cooking, Canadian Diabetes Association This recipe can be used interchangeably by the Weight Watchers Dieter and a person on a diabetic diet.

Recipes from Glen's personal collection.

Preparation:

Preheat oven to 350 F. Place the carrots, dates, raisins, water, applesauce, cinnamon, cloves and nutmeg in a saucepan, bring to boil, reduce the heat, and simmer for 5 minutes. Cool. Stir the dry ingredients together. Combine the wet and dry mixtures and stir until well blended. spoon the batter into an 8x8" nonstick cake pan and bake for 45 to 50 minutes. VARIATION: You may add ½ cup chopped nuts to the wet ingredients before combining with the dry. Makes 1 cake.



Converted by MM_Buster v2.0n.

Preparation:

Combine all ingredients, except cooking spray; stir well. Pour mixture into a 1 ½ casserole dish coated with cooking spray. Bake at 325F for 40 minutes or until thoroughtly heated. Food Exchange per serving: ½ STARCH EXCHANGE; CAL: 59; CAR: 9gm; PRO: 3gm; FAT: 1gm; SOD: 317mg; Source: The ALL NEW Cookbook for Diabetics and Their Families by WHOM Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Preheat oven to 350 degrees F. Beat butter in large bowl until creamy.
Blend in eggs, pineapple juice concentrate and vanilla. Combine flour, baking powder, baking soda, spices and salt. Gradually add to egg mixture, beating until well blended. Stir in carrots. Spread batter evenly into greased 12 x 8" baking dish. Bake 30 minutes or until wooden pick inserted in center comes out clean. Cool completely on wire rack. Prepare Icing by combining all ingredients except pecans. Mix well. Spread over cooled cake.
Sprinkle with pecans, if desired.

Nutritional information per serving: calories - 319, protein - 6 g., fat - 16 g., carbohydrates - 37 g., cholesterol - 95 mg., sodium - 346 mg.
Diabetic Exchanges: 1 ½ Starch/Bread, 3 Fat, 1 Fruit.

FROM: Favorite All Time Recipes - Sugar-Free Desserts Copyright December 1992

NOTE*** Lower fat content by using egg substitutes, omitting pecans, and using Neufchatel (light) cream cheese in icing.

Recipes from Glen's personal collection.

Preparation:

Recipes from Glen's personal collection.

Preparation:

Scrape carrots and slice thin. Melt 3 tablespoons margarine in heavy saucepan. Add carrots and cook slowly, covered, without adding water. Melt remaining margarine in another pan. Add milk and flour; cook until thick.
Season with salt and pepper. Stir in sherry and sugar; blend well. Stir in almonds. Pour into a 2 quart baking dish and refrigerate, covered, overnight. Reheat in a 250 degree oven until heated through.

Yield: 6 to 8 servings

SOURCE: Country Cooking, published by Mississippi Farm Bureau Women, 1987.
Contributed by Margaret Harris. Typed for you by Nancy Coleman.

Recipes from Glen's personal collection.

Preparation:

Sprinkle coconut evenly in ungreased jelly roll pan, 15 ½ X 10 ½" X 1".
Toast in 350F oven until golden brown, 10 to 15 minutes, stirring occasionally ( watch carefully). Food Exchange per serving: 1 FOOD EXCHANGE + 1 FAT EXCHANGE Source: Betty Crocker's New American Cooking by WHOM!!!
Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Cook and stir onion and garlic in margarine in 10" skillet over medium heat until onion is tender, about 5 minutes. Stir in water, chicken bouillon, salt, dill weed and pepper. Add carrots and fennel. Heat to boiling; reduce heat. Cover and simmer until carrots are tender, about 12 minutes.
Sprinkle with snipped parsley if desired. Food Exchange per serving: 1 VEGETABLE EXCHANGE Source: Betty Crocker's New American Cooking by WHOM Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Heat oven to 350 degrees F.
Combine sugar and cinnamon. Spray tortillas with non-stick cooking spray. Sprinkle each tortilla with a scant ½ teaspoon cinnamon-sugar mixture. Turn tortillas over; repeat. Cut each tortilla into 4 wedges.
Stand rounded edges (outside edge) of each tortilla wedge in bottom of muffin cup, curling sides in to fit cup. Bake 10 minutes or until crisp and lightly browned. Cool in pan. (Note: when you have the tortillas in the muffin cups, the point will be standing up above the pan.) Pour milk into large mixing bowl. Add pudding mix. Beat at low speed with electric mixer until well blended, 1 to 2 minutes. Beat in cream cheese product at medium speed until smooth. Gently stir in whipped topping. Refrigerate until chilled, at least 1 hour.
When ready to serve, fill each tortilla shell with a scant 3 Tablespoons pudding mixture, using a pastry bag or spoon. Place chocolate in small freezer-weight zippered plastic bag. Microwave on HIGH 1 minute or until chocolate is melted. Fold over top of bag tightly; snip off one tiny corner (about ⅛-inch) from bottom of bag. Holding bag tightly at top, drizzle chocolate over desserts. Refrigerate until chocolate sets, about 5 minutes. Makes 20 servings.

Note: Cover and freeze any leftover desserts. Thaw in refrigerator as needed.

Nutritional information per serving: calories - 90, protein - 3 gm., fat - 4 gm., carbohydrates - 10 gm., cholesterol - 5 mg., sodium - 180 mg.
Diabetic Exchanges: Starch/Bread - ½, Fat - 1.

FROM: There's Always Room for Sugar Free JELL-O copyright 1992

JELL-O, COOL WHIP LITE, and BAKER'S are registered trademarks of Kraft General Foods, Inc.

NOTE: Using light cream cheese (Neufchatel) and fat-free flour tortillas will greatly lower the fat content and probably change some of the other important figures as well. You might also get away with using a sugar substitute that is appropriate for cooking/baking if you are uncomfortable using sugar. (Trish)

Recipes from Glen's personal collection.

Preparation:

Combine cheese, chutney and curry powder in a mixing bowl; beat together adding milk slowly until mixture holds together in a fairly smooth ball.
Roll in chopped green onions. Wrap and store in refrigerator until serving time.

Makes 10 servings Each serving = 5 teaspoons
1 protein choice
½ fat/oil choice
3 g carbohydrate
7 g protein
6 g fat
390 kilojoules
94 calories

Posted by Jane Knox

Recipes from Glen's personal collection.

Preparation:

Combine all ingredients in a mixing bowl. Pour into a lightly oiled casserole. Bake at 350 F for 15 to 20 minutes.

From the ADA Holiday Cookbook by Dr. Betty Wedman.

one serving = 2 bread exchanges + 1 lean meat + ½ milk exchange = 235 cal, 35 CHO, 14 PRO, 4 fat, 682 Na, 203 K, 10 Cholest

Posted by PHILLIP BOWER, Prodigy ID# FHMN87A.

Preparation:

Reserve 1 tablespoon of the all purpose flour for flouring board. In a bowl, combine remaining all purpose flour, whole wheat flour, cheese, baking powder, pepper, curry, and salt. With 2 knives, cut in butter until mixture resembles coarse crumbs. Combine egg and water; stir into flour mixture until mixture can be gathered into a ball of dough. Knead dough on a lightly floured board 5-6 strokes. Roll out to ⅛ inch thickness. Cut into 2 inch triangles. Bake in a 350 degree oven for 12-15 minutes or until lightly browned.

Makes 36 chips, 6 servings 1 serving = 6 chips : 1 protein choice
: 1 starchy choice
: 15 g carbohydrate
: 6 g protein
: 6 g fat
: 580 kilojoules
: 138 calories

Recipes from Glen's personal collection.

Preparation:

Combine water and margerine in a saucepan; add salt and pepper. Bring to a rapid boil. Add flour all at once, beating vigorously with a sooden spoon until mixture forms a ball and comes away from sides of pan. Remove from heat; cool 5 minutes. Add eggs one at a time, beating vigorously by hand or in a food processor for ten seconds after each addition. Continue beating 1-2 minutes or process 20 seconds until smooth and glossy. Blen in Swiss Cheese and mustards. Using two small spoons drop onto lightly oiled cookie sheets. Bake in a 400 degree oven for 20 minutes or until puffed and lightly browned. Prepare ahead to this point. Just before serving brush tops with a little mayonnaise and sprinkle with parmesan cheese and paprika. Return to a 400 degree oven. Heat about five minutes.

Makes 36 puffs (12 snack servings) Each serving = 3 puffs 1 protein choice
½ starchy choice
1 fats/oils choice
7 g carbohydrate
6 g protein
10 g fat
590 kilojoules
142 calories Posted by Jane Knox

Recipes from Glen's personal collection.

Preparation:

Pour milk into blender container. Add remaining ingredients; cover.
Blend at high speed 30 seconds or until smooth. Makes 3 cups or 3 servings.

Nutritional information per serving: calories - 80, protein - 5 gm., fat - 0, carbohydrates - 14 gm., cholesterol - 0 mg., sodium - 130 mg.
Diabetic Exchange: Nonfat Milk - ½, Fruit - ½.

FROM: There's Always Room for Sugar Free JELL-O copyright 1992

JELL-O is a registered trademark of Kraft General Foods, Inc.

Recipes from Glen's personal collection.

Preparation:

Recipes from Glen's personal collection.

Preparation:

Pie: Drain cherries well, reserving 1 cup liquid. Set cherries aside and combine 1 cup liquid and cornstarch. Cook and stir over moderate heat until thickened and transparent and the starchy taste is gone. Remove from heat and add sugar substitute, almond flavoring and cherries. Taste and add more sweetner, if desired. Cool to room temperature. Spread filling evenly in crust. Let set at least 15 minutes.Topping: Combine dry milk and water and refrigerate for 30 minutes. Beat at high speed for 4 minutes. Add lemon juice to whipped milk and beat at high speed for 4 minutes. Stir in the sugar and sugar substitute while it is being beaten. Add vanilla to whipped topping and refrigerate until use. From "The New Diabetic Cookbook" by Mabel Cavaiani,R.D.

Source:
"Bridget Benjamin"



Converted by MM_Buster v2.0n.

Preparation:

In a large skillet, saute the bell pepper, onion & garlic in oil over medium heat until the peppers are tender-crisp, about 3 minutes. Add the potato & yam & cook for 5 mninutes, stirring constantly. Add the tomatoes.
Cover, reduce the heat to low & simmer for 5 minutes.

Gradually add the broth & continue to cook until the potatoes have softened & the skins have split on the tomatoes, about 15 minutes.

Add the peas & season with cayenne to taste. Simmer until heated through & serve hot.

"Vegetarian Gourmet" Summer, 1994

Recipes from Glen's personal collection.

Preparation:

Preheat oven to 400 degrees F. Lightly brush each phyllo sheet with butter; stack. Cut through all sheets to form six (5 inch) squares.
Combine fruit spread and cherry liqueur, if desired. Place 1 tablespoon fruit spread mixture in center of each pile of eight phyllo squares; brush edges of phyllo with butter. Fold edges over to form triangle; gently press edges together to seal. Place on ungreased cookie sheet. Beat together egg and water; brush over phyllo triangles. Bake 10 minutes or until golden brown. Cool on wire rack. Serve warm or at room temperature. Makes 6 turnovers.

Nutritional information per turnover: calories - 206, protein - 4 g., fat - 9 g., carbohydrates - 28 g., cholesterol - 56 mg., sodium - 201 mg.
Diabetic Exchanges: 1 ¼ Starch/Bread, 1 ¾ Fat, 2/3 Fruit.

FROM: Favorite All Time Recipes - Sugar-Free Desserts copyright December 1992

Recipes from Glen's personal collection.

Preparation:

Beat egg white in soft peaks; gradually add the yogurt. Beat to stiff peaks. Spread on 8 X 9" cake. Serve immediately. Yield: Frost sided and tops of any size cake. Food Exchange per serving: 1 serving NEGLIGIBLE; CAL: 1 serving NEGLIGIBLE

Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Mix ingredients in bowl. Last adding the soda dissolved in water. Drop by teaspoon on ungreased cookie sheet. Bake in 350 F. oven for 8 to 12 minutes.
From ADA Family Cookbook vol. II. Exchanges per one cookie: ½ bread, ½ fat Calorie 63, cho 7, pro 1, fat 4,Na 45, K 42



Converted by MM_Buster v2.0n.

Preparation:

* Noodles or rice can be used instead of toast.

In a large pan non-stick skillet or saucepan, heat oil. Saute celery and mushrooms. Add white sauce, chicken and pimentos, stirring to combine, and heat through. Add almonds, sherry and pepper to taste. Cut into triangles and spoon chicken over toast. Serve with Broccoli and Pine Nuts. Food Exchange per serving: 2 MEAT EXCHANGES + 2 VEGETABLE EXCHANGES + 1 MILK EXCHANGE; CAL: 324; CHO: 54mg; CAR: 29g; PRO: 28g; SOD: 11g; FAT: 2.2g;

Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master

Recipes from Glen's personal collection.

Preparation:

Cook brocolli according to package, but for only half the specified time.
Drain, place in an 8 inch square pan that has been sprayed with a nonstick cooking spray. In a small saucepan, melt margarine, cook onions until tender, about 10 minutes. Spoon onions over broccoli. Spread chicken evenly over. Preheat oven to 350. In blender, combine eggs, dry milk, water, flour, salt, pepper, baking powder and worcestershire sauce. Blend until smooth, pour over chicken. Sprinkle with cheese, bake uncovered 30 minutes until top is brown and mixture is set. Let stand 5 minutes before serving.

Per serving: 38g protein, 23g fat, 21g carb., 685mg sodium, 356mg chol., 447 calories.

Recipes from Glen's personal collection.

Preparation:

Recipes from Glen's personal collection.

Preparation:

Cook chicken breasts, covered, for 1 hour with butter (margarine) salt and pepper. Chill and bone. Cook broccoli until tender. Place broccoli across greased 2-quart dish. Add bone chicken breasts. Add soup mixed with cream. Add cheese, sherry and sauteed mushrooms.
Top with buttered crumbs. Bake at 350 degrees for 30 minutes. Source: The Panhellenic Cookbook Meats; 1968 Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Recipes from Glen's personal collection.

Preparation:

Place chicken in 8x8" baking dish (if a whole chicken is used, use a dish appropriate for one layer of chicken). Mix all other ingredients and pour over chicken. Cover with waxed paper and microwave on high for 9-10 minutes. Re-arrange chicken and recover with wax paper and cook 6-10 minutes or until chicken is tender. Rest 8-10 minutes covered to carry over cook.

This is really good served with cooked spaghetti noodles.

1 serving = 3 fat-meat exchanges + ½ bread exchange + vegetables negligible; 200 calories; 8 g carbohydrate; 22 g protein; 9 g fat

Posted by Jane Knox

Recipes from Glen's personal collection.

Preparation:

* For color you may want to add yellow, red and green.

Heat vegetables oil in a deep heavy cooking pot; add celery and onion; stir-fry over moderate heat until onions are transparent but not brown. Add chicken broth, cover and over low heat 4-5 minutes. Meanwhile, combine cornstarch, salt, garlic, ginger, cold water, and soy sauce and mix until smooth. Add slowly to hot mixture, stirring constantly. Cook and stir over medium heat unitl liquid thickens and is clear. Add chicken, green peppers, mushrooms, and water chestnuts; mix well. Cover and cook over low heat about 5 minutes, until heated throught. To serve into a 2-quart serving dish. Mix noodles and candied ginger and sctter on top of chicken mixture.
1 serving
: 1 cup chicken-vegetable mixture plus about 1/3 cup chow mein noodles.
Food Exchange per serving: 3 LEAN MEAT EXCHANGES + 2 VEGETABLE EXCHANGES + 1 STARCH EXCHANGE; CAL: 327; CHO: 29g; PRO: 30g; FAT: 10g; SOD: 773mg; CHO:
67mg; LOW-SODIUM DIETS: This recipe is not suitable.

Source: The Art of Cooking for the Diabetic by Mary Abbot Hess.R.D.,M.S.
Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Cook broccoli according to package directions; drain. Arrange in a 10x6x2 inch baking dish.

Meanwhile, for sauce, in a medium saucepan melt margarine or butter. Stir in flour, pepper and nutmeg. Add cream or milk and chicken broth all at once. Cook and stir till thickened and bubbly. Add Swiss cheese and wine, stirring till cheese melts.

Pour half of the sauce over broccoli. Top with chicken or turkey, then the remaining sauce. Sprinkle with Parmesan cheese and paprika. Bake in a 350F oven about 20 minutes or till heated through.

from Better Homes and Gardens New Cook Book typed by Tiffany Hall-Graham

Recipes from Glen's personal collection.

Preparation:

Preheat oven to 350. Place chicken in casserole, top with onions and mushrooms. Combine remaining ingredients, pour over chicken. cover and bake 1 hour. Remove and discard bay leaf before serving.

Per serving: 36g protein, 10g fat, 5g carb., 412mg sodium, 115mg chol., 261 calories.

Recipes from Glen's personal collection.

Preparation:

In large skillet, heat oil and cook chicken with vegetables over medium-high heat, stirring constantly, 10 minutes or until chicken is golden and vegetables are crisp-tender. Thoroughly blend onion soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into chicken mixture. Bring to a boil, then simmer uncovered 5 minutes or until sauce is thickened. Serve over hot rice and garnish, if desired, with sliced green onion and toasted sesame seeds.

Source: The Great American Name Brand Cookbook Brought to you and yours by Nancy O'Brion and her Meal-Master

Recipes from Glen's personal collection.

Preparation:

Place chicken in baking dish. Bake, covered, 15 minutes in preheated 425 degree oven; drain. Combine tomatoes, cornstarch, oregano, and pepper sauce in a saucepan. Cook, stirring constantly, until thick. Pour over chicken; top with cheese. Bake 5 minutes, uncovered. Randy Rigg

Recipes from Glen's personal collection.

Preparation:

Method: Dissolve gelatine in white wine over hot water. Combine with remaining ingredients. Place into a lightly oiled loaf tin, pressing down well. Cover with foil and allow to set overnight in refrigerator. To serve, turn out onto a lettuce lined plate, accompanied by thin, crisp toast.

Nutritional analysis for ¼ recipe: 604 Kilojoules (144 Calories), 4g Fat, Negligible Carbohydrate.

Posted by the Aussie Kid, Iain Martain, Scotsman

Recipes from Glen's personal collection.

Preparation:

In a 3 quart microwave casserole mix salt, rice, carrots, soup and water.
Place chicken parts, thick side out, around outside of casserole and baste with a bit of the liquid. Cover tightly and cook on high for 20 minutes.
Shake casserole to stir, don't lift cover. Cook on high an additional 10-15 minutes. Let carry over cook covered for 10 minutes. Check for doneness.
Cook another minute or two if needed.

Serves 4 1 serving = ½ fat exchange + 1-¼ bread exchange + 3 fat-meat exchange; 280 calories; 19 g carbohydrate; 24 g protein 11.5 g fat

Posted: Jane Knox

Recipes from Glen's personal collection.

Preparation:

Place pickle and onion in blender or food processor. Process until finely chopped. Add chicken and process 3 fast pulses. Add remaining ingredients and process 2 fast pulses. Yield: 1 Cup

Source unknown

Recipes from Glen's personal collection.

Preparation:

In a large bowl combine chicken, chicken broth, celery, onion, green pepper, mushrooms and grapes; mix well. Cover and chill several hours.
Saute the almonds in margarine, stirring constantly, until browned; spread on paper towel to cool. Immediately before serving stir the dressing into the chicken salad. Arrange chicken salad on 4 plates, lined with crisp lettuce leaves, and top each with 1 tablespoon of saute almonds. Food Exchange per serving: 3 MEDIUM-FAT MEAT EXCHANGES + 1 FRUIT EXCHANGE; CAL:
278; CHO: 13g; PRO: 24g; SOD: 441; LOW-SODIUM DIETS Serve ½ cup portion (1 ½ MEDIUM-FAT MEAT EXCHANGES + ½ FRUIT EXCHANGE)

Source: The Art of Cooking for the Diabetic by Mary Abbott Hess, R.D.,M.S.
and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal-Master

Recipes from Glen's personal collection.

Preparation:

Completely dissolve gelatin in boiling water. Refrigerate until slightly thickened.
Stir in remaining ingredients. Spoon into 4 (10-ounce or 1 ½-cup) individual plastic containers (for brown bagging) or serving dishes.
Refrigerate about 2 hours until firm. Makes 4 entree servings.

Nutritional information per serving: calories 240, protein - 27 gm., fat - 4 gm., carbohydrates - 25 gm., cholesterol - 50 mg., sodium - 530 mg., dietary fiber ~ 6 gm. Diabetic Exchanges: Lean Meat - 2, Starch/Bread ~ 2.

FROM: A press release from Kraft General Foods, Inc. promoting National Nutrition Month (March). Not sure of the date, 1992 maybe.

JELL-O is a registered trademark of Kraft General Foods, Inc.

Recipes from Glen's personal collection.

Preparation:

Add pinto beans to a 1-quart saucepan and cover them with water. Cook over medium heat 1 hour or until tender. Simmer onion and green pepper in ¼ cup water in a large nonstick skillet until onion is translucent. Add ground beef and cook over medium heat until browned.
Drain excess fat from pan. Stir in garlic, chili powder, cumin, and cayenne. Add drained tomatoes, tomato sauce, and beans to chili mixture. Stir well and simmer, uncovered, for 15 minutes. Cover and cook for ½ hour over low heat. From: Earl Shelsby Date: Mon, 01-0

Preparation:

Completely dissolve gelatin in boiling water. Place raspberries in blender container; cover. Blend until pureed; strain. Stir ½ cup raspberry puree into gelatin. Add cold water. Chill until slightly thickened. Gently stir in whipped topping with a wire whisk.
Pour gelatin mixture evenly into six (6-ounce) custard cups or 3-cup souffle dish lined with a paper collar. (See Note below). Chill until firm, about 3 hours.
Unmold or remove collar. Serve souffle with the remaining raspberry puree. Makes 3 ½ cups or 6 servings.
Note: To make collar, cut a piece of wax paper or foil long enough to wrap around dish and overlap slightly; fold in half lengthwise. Wrap doubled paper around dish, extending about 1 inch above rim; sercure with tape.

Nutritional information per serving: calories - 70, protein - 2 gm., fat - 2 gm., carbohydrates - 12 gm., cholesterol - 0, sodium - 50 mg.
Diabetic Exchanges: Fruit - 1, Fat - ½.

FROM: There's Always Room for Sugar Free JELL-O copyright 1992

JELL-O, BIRDS EYE, and COOL WHIP LITE are all registered trademarks of Kraft General Foods, Inc.

NOTE: This recipe calls for a frozen product in light syrup. I don't know if or how you could substitute this if you are uneasy about using something with "syrup". (Trish)

Recipes from Glen's personal collection.

Preparation:

Put the broth in a saucepan; add the mushrooms and spinach and simmer 3-4 minutes.

Combine the soy sauce, vinegar, pepper, sesame oil and pepper oil in a small bowl; stir to blnd, then add to the broth. Taste and adjust seasonings.

Add the tofu and the cornstarch-water mixture, stirring constsntly.
Continue to cook until soup thickens.

Sprinkle cilantro and scallion on top of soup for garnish. Makes 6 cups.

Source: San Francisco Chronicle

Recipes from Glen's personal collection.

Preparation:

Sprinkle sweet granulated sugar substitute, as necessary. Cream together margarine and sugar until light and fluffy. Add vanilla and sugar substitute to creamed mixture. Beat at medium speed for ½ minute. Stir together flour, cocoa and salt to blend. Add to creamed mixture and mix at low speed about 1 minute or until blended. Add nuts and raisins to dough. Mix lightly. Shape into balls using 1 tablespoonful of dough per ball. Place balls on a cookie sheet that has been lined with aluminum foil or sprayed with PAN spray. Bake at 325 F for 20-25 minutes or until slightly firm. Remove form oven and cool slightly. Roll lukewarm balls in Sprinkle Sweet. Cool to room temperature and serve two balls per serving. Variation: Chocolate Mint Balls: Add ½ teaspoon peppermint flavoring along with 1 teaspoon vanilla instead to the 2 teaspoons vanilla.



Converted by MM_Buster v2.0n.

Preparation:

Preheat oven to 350 degrees F.
Lightly brush both sides of bread with melted margarine. Cut into ½-inch cubes. Place on cookie sheet. Bake 10 minutes or until lightly toasted. Place in 8-inch square pan;sprinkle with chocolate chips.
Pour milk, egg substitute and vanilla into large mixing bowl. Beat with wire whisk until well blended. Add pudding mix; whisk until well blended, 1 to 2 minutes. Pour over bread cubes in pan. Bake 30 minutes. Remove from oven; let stand 10 minutes before serving. Makes 8 servings.

Nutritional information per serving: calories - 120, protein - 5 gm., fat - 4 gm., carbohydrates - 16 gm., cholesterol - 5 mg., sodium - 170 mg.
Diabetic Exchange: Starch/Bread - 1, Fat - 1.

NOTE: I called the company because the recipe is vague as to which pudding mix to use. You should use the cooked pudding mix. The instant is already cooked and would not work in this recipe. (Trish)

FROM: There's Always Room for Sugar Free JELL-O copyright 1992

JELL-O and BAKER'S are registered trademarks of Kraft General Foods, Inc.

Recipes from Glen's personal collection.

Preparation:

Recipes from Glen's personal collection.

Preparation:

Cream together margarine and sugar at medium speed until light and fluffy.
Add egg substitue, sweetener, and vanilla to creamed mixture and beat at medium speed for ½ minute. Stir together flour, baking powder, dry milk, and cocoa to blend. Add 1 cup water to creamed mixture along with flour mixture and mix at medium speed only until smooth. Spread evenly in a 9 inch square pan that has been greased with margarine. Bake at 350 degree F.
for 30-35 minutes or until a cake tester comes out clean and the cake pulls away from the sides of the pan. Cool to room temperature and cut 4 x 4 to yield 16 equal servings. Food Exchange per serving: 1 BREAD EXCHANGE + 2 FAT EXCHANGES; CAL: 157 CHO: 16gm; PRO: 3gm; FAT: 9gm LOW-SODIUM DIETS: Use salt-free margarine and low-sodium baking powder.

Source: From the New Diabetic Cookbook by Mabel Cavaiani, R.D. Brought to you and yours via Nancy O'Brion and her Meal-Master

Recipes from Glen's personal collection.

Preparation:

In large bowl, let egg whites warm to room temp, about 1 hour. Preheat over to 325F. Place cocoa in a small bowl. Add boiling water, stirring til smooth. Let mixture cool, about 20 minutes. In another bowl, mix flour, Sugar Twin, baking soda, and lite salt. Make well in center; pour in liquid butter buds, eggbeaters, vanilla & cooled cocoa. Beat til smooth with electric mixer.
Sprinkle cream of tartar over egg whites. With an electric mixer, beat on high til stiff peaks form. Do not overbeat. Pour batter over egg whites. With rubber spatula or wire whisk gently fold into egg whites til just blended.
Turn batter into 10" tube pan. Bake 65-70 minutes on 325F. Invert pan over neck of bottle; let cake cool completely, about 1 ½ hours. With spatula, carefully loosen cake from pan, remove. Recipe from Janie Kittle [fxjt64A] with sugar twin instead of sugar. Original recipe from BUTTER BUSTERS by P.
Mycoskie



Converted by MM_Buster v2.0n.

Preparation:

Cream together margarine, sugar and sugar substitute at medium speed until light and fluffy. add egg white and vanilla to creamed mixture and beat at medium speed for 1 minute. Stir together flour,, soda and salt to blend well.
Add ¼ cup water to creamed mixture along with the flour mixture and mix at medium speed for 1 minute or until smooth.Add chocolate chips to dough and mix lightly. drop by tablespoonsful onto cookie sheets that have been lined with aluminum foil or sprayed with PAM spray. Press down lightly with fingers dipped in cold water to form a circle about 2" across. Bake at 375 F for about 12 minutes or until browned.(the cookies won't be crisp unless they are browned) Remove cookies for hot cookie sheets to wire racks to cool to room temperate. Allow 2 cookies per serving. Variation: Chocolate Chip Bars:
Instead of dropping dough onto cookie sheets, spread dough evenly in a jelly roll pan that has been sprayed or greased with margarine. Bake at 375 F for 20-25 minutes, or until lightly browne d and the bars pull away from the sides of the pan.Cool to room temperature and cut to yield 36 bars. serve 2 bars per serving.



Converted by MM_Buster v2.0n.

Preparation:

Completely dissolve gelatin in boiling water. Pour into blender container. Combine orange juice and ice cubes to make 1 ¼ cups. Add to gelatin; stir until ice is partially melted; cover. Blend on high speed 10 seconds. Add whipped topping; cover. Blend 15 seconds.
Pour ½ of the mixture into 6 straight-sided dessert glasses; let stand 1 minute. Fill glasses with remaining mixture. Refrigerate 1 hour or until set.
Garnish with strawberries and drizzle with melted chocolate just before serving. Makes 6 servings.

Nutritional information per serving: calories- 50, protein - 2 gm., fat ~ 2 gm., carbohydrates - 7 gm., cholesterol - 0 mg., sodium - 40 mg.
Diabetic Exchanges: Fruit - ½ *, Fat - ½.
* A fruit exchange is used to describe this recipe since most of its carbohydrate value comes from simple sugars. However, this recipe is not the nutritional equivalent of a fruit.

FROM: A press release from Kraft General Foods targeting Valentine's Day. No date available.

JELL-O, COOL WHIP LITE, and BAKER'S are registered trademarks of Kraft General Foods, Inc.

Recipes from Glen's personal collection.

Preparation:

Mix cocoa, water, and salt in a heavy saucepan until smooth. Bring to a boil, and simmer gently, stirring constantly for 3 minutes. Remove from heat; let cool 10 minutes. Add sweetener and vanilla and mix well. Pour into a jar, cover, and store in refrigerator. Stir in jar before measuring to use. Makes 1 ¼ cups syrup - 20-1 Tablespoon servings.

Nutritional information per serving: calories - 11, carbohydrates - 2 g., protein - 1 g., fat - 0 g., cholesterol - 0 mg., fiber - 0.1 g., sodium ~ 25 mg. EXCHANGES: up to 2 TBS FREE. If ¼ cup is used, count as 1 vegetable or ½ fruit exchange. Low sodium diets, omit salt.

HOT COCOA: 1-2 Tbsp. per 1 cup skim milk. Heat in double boiler over HOT, not boiling water. Exchanges for 1 Tbsp. syrup = 1 skim milk

ICED MOCHA MILK DRINK: Into blender jar put 1 cup cold skim milk, 1 tsp. instant coffee powder, 1 Tbsp. syrup. Cover and blend on low for 30 seconds. Exchanges - 1 skim milk

DOUBLE CHOCOLATE SODA: 2-3 ice cubes cracked into small pieces, 2 Tbs.
syrup, 6-8 oz. chilled club soda. Place ice in tall glass. Measure syrup on top of ice. Add club soda, slowly, stir vigorously with long handled spoon to blend. Serve at once. Exchanges - One serving may be considered FREE

Recipes from Glen's personal collection.

Preparation:

Mix cocoa, water and salt in a heavy saucepan until smooth. Bring to a boil, and simmer gently, stirring constantly for 3 minutes. Remove from heat; let cool 10 minutes. Add sweetner and vanilla and mix well. Pour into a jar, cover, and store in refrigerator. Stir in jar before measuring to use. Yield: 20 servings - 1 ¼ cups. 1 serving = 1 tbsp.
Nutritive values per serving: CHO 2 g, PRO 1 g, FAT 0 g, Fiber 0.1 g, Sodium 25 mg, chol 0 mg.
Food exchanges per serving: Up to 2 tbsp. may be considered "Free". If ¼ cup is used - count as 1 Vegetable Exchange or ½ Fruit Exchange.
Low sodium diets: Omit Salt from recipe. VARIATIONS: CHOCOLATE MILK - 1 cup skim milk and 1 to 2 tbsp. syrup.
Combine ingredients in a tall, cold glass and stir vigorously to mix well. Yield: 1 serving of 8 oz.
Nutritive values per serving: CHO 13 g, PRO 9 g, FAT 1 g, CAL 97, Fiber 0.1 g, Sodium 151 mg, Chol 4 mg.
Food Exchanges per serving - using 1 tbsp. syrup - 1 Skim Milk Exchange.
Low sodium diets: Omit salt from syrup recipe. HOT MILK CHOCOLATE - ingredients same as for chocolate milk.
Heat milk and syrup together in top of couble boiler over simmering water, stirring frequently until very hot. Serve immediately to a warmed mug or cup.
Serving size, nutritive value, exchange value and for low-sodium diets are the same as for chocolate milk. MOCHA MILK DRINK - 1 tbsp. Syrup, 1 tsp. instant coffee powder and 1 cup (8 oz.) skim milk.
Measure syrup into a tall glass, add instant coffee powder, and pour milk on top slowly, stirring vogorously to blend well. If you have a blender, measure ingredients into blender, cover, and mix at low speed for about 30 seconds. Yield: 1 serving of 8 oz.
Nutritive values per serving: CHO 14 g, PRO 9 g, FAT 1 g, CAL 100, fiber 1.1 g, sodium 152 mg, chol 4 mg.
Food Exchange per serving: 1 Skim Milk Exchange.
Low sodium diets: Omit salt from syrup recipe. DOUBLE CHOCOLATE SODA - 2 to 3 ice cubes, cracked into small pcs., 2 tbsp. chocolate syrup, 6 to 8 oz. chilled club soda.
Place ice cubes in a tall beverage glass. Measure chocolate syrup on top of ice. Add club soda slowly; stir vogorously with a long-handled beverage spoon to blend. Serve at once. Yield: 1 serving of 8 to 10 oz.
Some call this drink a chocolate phosphate.
Nutritive values per serving: CHO 3 g, PRO 1 g, FAT 1 g, CAL 22, fiber 0.2 g, sodium 109 mg, chol 0 mg.
Food Exchange per serving: One serving may be considered "FREE".
Low-sodium diets - omit salt from syrup recipe. These recipes are from a cookbook called "THE ART OF COOKING FOR THE DIABETIC" - revised edition by Mary Abbott Hess, R. D., M. S., and Katharine Middleton.

Recipes from Glen's personal collection.

Preparation:

Blend together skim milk, vanilla, and dream whip (or sugarfree whipped topping mix). Beat til stiff. Add pudding mix and continue to beat til light and fluffy.

Add more skim milk if too thick. Use as frosting on lowfat cupcakes using 1T per cupcake. Can also be used to frost cake or brownies. 1T = 9cals, 0cholesterol



Converted by MM_Buster v2.0n.

Preparation:

Recipes from Glen's personal collection.

Preparation:

Pour milk into blender container. Add remaining ingredients; cover.
Blend at high speed 15 seconds or until smooth. (Mixture will thicken as it stands. Thin with additional milk, if desired.) Makes 4 cups or 4 servings.

Nutritional information per serving: calories - 100, protein - 5 gm., fat - 3 gm., carbohydrates - 14 gm., cholesterol - 10 mg., sodium - 340 mg.
Diabetic Exchange: 2% Lowfat Milk - ½, Starch/Bread - ½.

FROM: There's Always Room for Sugar Free JELL-O copyright 1992

JELL-O is a registered trademark of Kraft General Foods, Inc.

Recipes from Glen's personal collection.

Preparation:

In a small bowl, combine peanut butter, dry milk, cocoa, sugar and water.
Mix until well blended. Stir in cereal and raisins. Press mixture into bottom of a 4X8 inch loaf pan. Chill 30 minutes or longer, cut into bars and serve.

Per serving: 9g protein, 5g fat, 21g carb., 248mg sodium, 2mg chol., 170 calories.

Recipes from Glen's personal collection.

Preparation:

Preheat oven to 350. In a small bowl, combine flour, cocoa, baking powder and salt. In another bowl, combine remaining ingredients. Beat on low speed until well blended. Stir in dry ingredients by hand until well moistened.
Place in 8-inch square pan that has been sprayed with a nonstick cooking spray. Bake 15 minutes. Cool in pan, cut into squares to serve.

Per serving: 7g protein, 9g fat, 12g carb., 178mg sodium, 103mg chol., 182 calories.

Recipes from Glen's personal collection.

Preparation:

Pour milk into blender container. Add remaining ingredients; cover.
Blend at high speed 15 seconds or until smooth. (Mixture thickens as it stands. Thin with additional milk, if desired.) Makes 5 cups or 5 servings.

Nutritional information per serving: calories - 180, protein - 9 gm., fat - 5 gm., carbohydrates - 23 gm., cholesterol - 10 mg., sodium - 400 mg.
Diabetic Exchanges: Whole Milk - ½, Starch/Bread - 1.

FROM: There's Always Room for Sugar Free JELL-O copyright 1992

JELL-O is a registered trademark of Kraft General Foods, Inc.

NOTE: Recipe calls for ice milk, however, diabetics would be better served using a sugar-free, low-fat frozen dairy dessert product. This would affect the nutritional information and you should adjust your exchanges accordingly as best you can. (Trish)

Recipes from Glen's personal collection.

Preparation:

Combine cornstarch and cocoa. Whisk into cold water in a saucepan until there are no dry bits. Cook, stirring frequently, until mixture comes to a boil. Stir 1 minute until mixture thickens. Remove from heat, stir in sweetener and vanilla, cover and allow to cool. Store in clean jar in refrigerator up to 6 weeks.

Makes 2-¼ cups (12 servings) 1 serving = 3 tablespoons : 1 Extra choice
: 2 g carbohydrate
: 1 g protein
: 50 kilojoules
: 12 calories Posted by Jane Knox

Recipes from Glen's personal collection.

Preparation:

Recipes from Glen's personal collection.

Preparation:

Combine milk, chocolate, cornstarch, sugar replacement and salt in saucepan. Bring to a full boil, and boil for a 2 to 3 minutes; remove from heat. Stir in the butter and vanilla. Food Exchange per serving: 2 tb. 1 FAT EXCHANGE; CAL: 2 TB: 35; Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand. Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Preheat oven to 350. In a large bowl, combine flour, salt, baking soda, baking powder, cinamon, nutmeg, orange peel and cocoa. In another bowl, combine egg, sugar and extracts. Mix well. Add wet mixture and zucchini to dry ingredients, mixing just until moistened. Spoon mixture into an 8-inch round cakepan that has been well sprayed with nonstick cooking spray. Bake 20 minutes, until toothpick in center is clean. Cool in pan.

Per serving: 2g protein, 1g fat, 11g carb., 141mg sodium, 34mg chol., 80 calories.

Recipes from Glen's personal collection.

Preparation:

Combine all ingredients in container of electric blender or food processor; process until frothy. Pour into individual glasses immediately. Food Exchanges per serving: 1 SKIM MILK EXCHANGE; CHO: 2mg; CAL: 95; CAR: 17gm; PRO: 6gm; FAT: TR; SOD: 85mg;

Source: All New Cookbook for Diabetic and Their Families. Brought to you and yours via Nancy O'Brion and her Meal-Master Typed for you and yours by her nieghbor; Sophia Robinson=age 12

Recipes from Glen's personal collection.

Preparation:

Add 2 Tablespoons of the milk to the peanut butter; stir until well blended. Stir in whipped topping.
Pour the remaining 2 cups milk into medium mixing bowl. Add pudding mix.
Beat with wire whisk until well blended, 1 to 2 minutes. Spoon half of the pudding mixture into 6 parfait glasses; cover with wipped topping mixture.
Top with the remaining pudding mixture. Refrigerate until ready to serve.
Makes 3 cups or 6 servings.

Nutritional information per serving: calories - 110, protein - 5 gm., fat - 5 gm., carbohydrates - 13 gm., cholesterol - 0 mg., sodium - 290 mg.
Diabetic Exchanges: Starch - 1, Fat - 1

FROM: There's Always Room for Sugar Free JELL-O copyright 1993

JELL-O and COOL WHIP LITE are registered trademarks of Kraft General Foods, Inc.

Recipes from Glen's personal collection.

Preparation:

Combine tea concentrate, orange peel and cinnamon stick in a saucepan and bring to a boil. Cover and chill until cold, about 1 hour. Discard orange peel and cinnamon stick and combine with sparkling water. To make liquid layers, pour thawed orange juice into bottom of each glass, then gently pour in tea concentrate. Stir before sipping. (Or, dilute the concentrate to strength, and pour the tea onto a spoon resting right on the surface of the juice layer. The spoon breaks up the vertical motion of the incoming liquid and helps keep the layers separate.) Source: Sunset Magazine: August 1994

Recipes from Glen's personal collection.

Preparation:

Combine 2 cups flour, yeast, and 1 ¼ teaspoons sugar substitute in a large bowl.
Combine milk, 1/3 cup margarine, and salt in a small saucepan; heat until mixture reaches 120 to 130 degrees F. Add liquid mixture to flour mixture. Add eggs, and beat at low speed of an electric mixer 30 seconds.
Increase speed to high, and beat 3 minutes. Gradually add remaining 2 cups flour, stirring to make a stiff dough.
Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 to 10 minutes). Shape dough into a ball, and place in a bowl coated with cooking spray, turning to grease top. Cover and let rise in a warm place (85 degrees F), free from drafts, 1 hour or until doubled in bulk.
Punch dough down; divide in half. Cover and let rest 10 minutes. Roll one half of dough to a 12 x 8 inch rectangle. Melt remaining 3 Tablespoons margarine over low heat; brush half of melted margarine over shaped dough.
Combine 2 teaspoons sugar substitute and cinnamon, stirring to blend; sprinkle half over shaped dough. Sprinkle with half of raisins.
Roll up jellyroll fashion, beginning at long side; press edges and ends together securely. Cut into 12 slices. Arrange slices in a 9 inch round paking pan coated with cooking spray. Repeat process with remaining dough, melted margarine, sugar substitute mixture, and raisins.
Cover and let rise in a warm place (85 degrees F), free from drafts, 30 minutes or until doubled in bulk. Bake at 375 degrees F for 20 to 25 minutes or until golden brown. Cool slightly; remove from pans, and serve warm. Makes 2 dozen rolls.

Nutritional information per roll: calories - 130, protein - 4 gm., fat ~ 3 gm., carbohydrates - 23 gm., cholesterol - 24 mg., fiber - trace, sodium - 161 mg. Diabetic Exchanges: Starch - 1 ½.

FROM: All New Cookbook for Diabetics and Their Families by University of Alabama at Birmingham copyright 1988

Recipes from Glen's personal collection.

Preparation:

Combine ingredients and mix well. Return to container and refrigerate except when it is being used. Makes 24, 1 teaspoon servings.

Nutritional information per serving: calories - 34, protein - 0 gm., fat - 4 gm., carbohydrates - 0 gm., sodium - 47 mg. Diabetic Exchange: Fat ~ 1

FROM: The New Diabetic Cookbook by Mabel Cavaiani, R.D. copyright 1984

NOTE: Ms. Cavaiani does not specify reduced calorie margarine, however, if used it should lower fat grams and calories.

Recipes from Glen's personal collection.

Preparation:

Soften gelatine in grapefruit juice. Add orange juice, orange extract and sugar. Stir until dissolved. Pour into 8" square pan.
Chill until partially set. Sprinkle with walnuts if you wish.

1 serving without nuts contains 24 Calories - ½ fruit & vegetable choice.

1 serving with nuts contains 33 Calories - ½ fruit & vegetable choice ½ fats & oils choice.

From Enjoy B.C. Fruit the Diabetic way (1982) 16 pieces 2"x2"

Source: Elizabeth McCrary
Fidonet Cooking

Preparation:

NO SANDWICH is complete without tomatoe.... Layer the tortilla, cheese, ham and turkey, with the tortilla on the outside. Place some lettuce and sprouts in the middle. Add any other veggies, if desired. Roll, and secure with a toothpick.

Source: Seventeen Magazine, September 1993

Recipes from Glen's personal collection.

Preparation:

Mix together cocoa and boiling water to blend and set aside to cool to room temperature. Cream margarine at medium speed until light and fluffy. Add sweetener and vanilla to creamed misture, along with cooled cocoa mixture.
Mix at medium speed until well blended. Beat egg whites at medium speed until foamy. Add cream of tartar and beat at high speed, gradually adding sugar, to form a meringue. Set aside for alter use. Stir together flour, soda, baking powder, salt and cinnamon to blend well. Add 1 cup water to creamed mixture along with flour mixture. Beat at medium speed for 1-2 minutes or until well blended. Stir batter carefully into pans that have been greased with margarine and lined on the bottom with wax paper. Bake @ 350 degrees F. for 30-35 minutes, on until a cake tester comes out clean from the center of the cake and the cake pulls away from the sides of the pan. Turn cake out onto a cake cooler, remove the paper, and cool to room temperature. Put diabetic jelly between the cake layers and frost at the last minute with Fluffy Frosting. Cut cake into 16 equal servings. Food Exchange per serving: 1 ½ BREAD EXCHANGE + 2 FAT EXCHANGE; CAL: 170; CHO: 20gm; PRO: 3gm; FAT: 9gm LOW-SODIUM DIET: Omit salt. Use salt-free margarine and low-sodium baking powder.

Source: From the New Diabetic Cookbook by Mabel Cavaiani, R. D. Brought to you and yours via Nancy O'Brion and her Meal-Master

Recipes from Glen's personal collection.

Preparation:

Recipes from Glen's personal collection.

Preparation:

Recipes from Glen's personal collection.

Preparation:

Place above ingredients with only half of the orange juice in a blender containter and blend on high speed for 1 minute. Scrape sides and add another ½ cup of orange juice. Cook chicken to intrustion on the bag.
Pour sauce over chicken and serve. A recipe I found on a chicken bag from the store. (those big bags)

Brought to you and yours via Nancy O'Brion and her Meal-Master

Recipes from Glen's personal collection.

Preparation:

In a saucepan, combine cooked rice, skim milk, articial sweetener, vanilla and coconut. Bring to a boil; reduce heat and simmer, stirring occasionally, for five minutes or until most of moisture evaporates, rice kernels stick together and mixture is creamy.

Makes 2 services 1 serving = ½ cup; 1 starchy choice; 1 milk choice; 22 g carbohydrate; 4 g protein; 1 g fat; 470 kilojoules; 113 calories;

Jane Knox

Recipes from Glen's personal collection.

Preparation:

Bring a large saucepan of water to a boil. Wash kale well and trim off tough stems. Drop Kale into boiling water and cook, uncovered about 8 minutes. Drain and squeeze out excess water. Chop fine and set aside. In the same saucepan, cook potatoes in boiling water, covered, 15 minutes.
Drain. Place potatoes in a food mill, a blender or a food processor fitted with metal blade and proscess to a puree. Combine potatoes with kale and season with salt and pepper. In a small non-stick, heat oil and saute onion until softened. Add milk to warm. Combine with potatoes and place in an ovenproof serving dish and warm in oven, if necessary. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE + ½ FAT EXCHANGE; CAL: 125; 1mg; CAR: 20g; PRO: 5g; SOD: 108mg; FAT: 4g;

Source: Light & Easy Diabetes Cuisine by Betty Marks. Brought to you and yours via Nancy O'Brion and Her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Mix with fork, and serve on toasted dark and light swirl bread. Source: The San Diego Union-Tribune Food Section, Sept. 29, 1994 & The Tuna Fish Gourmet Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Preheat oven to 350. In a medium bowl, beat egg yolks until light. Stir in corn, milk, flour, sugar, onion flakes, and dry mustard. Beat egg white until stiff. Fold gently into corn mixture. Pour into a baking dish that has been sprayed with a nonstick cooking spray. Bake, uncovered, 45 minutes.

Per serving: 7g protein, 4g fat, 29g carb., 319mg sodium, 138mg chol., 175 calories.

Recipes from Glen's personal collection.

Preparation:

Mix all ingrendients except crumbs together and place in greased casserole.
Cover with buttered crumbs. Bake for 1 hour at 350 degrees. (This is a very old cookbook 1968. By today standards, it would cover the casserole with crumbs, instead of buttered crumbs!!!!) The Panhellenic Cookbooks Meats, 1968 Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Preheat oven to 350 drgrees. Remove skin from hens. Cut each in half, discarding backbones. Season on both sides with the herbs and spices. In a large non-stick skillet, heat oil. Saute hens about 4 minutes on each side.
Transfer to a baking dish. Add garlic and shallots to skillet and saute about baking dish. Add garlic and shallots to skillet and saute about 1 minute. Add vermouth and orange juice and swirl to mix. Pour over hens.
Cover dish with foil and bake 20 minutes, basting a few times. Increase oven temperature to 425 degrees, uncover baking dish and bake 5 minutes.
Garnish with parsley and almonds. Food Exchanges per serving: 3 LOW-FAT MEAT EXCHANGE + ½ STARCH/BREAD EXCHANGE; CAL: 220; CHO: 72mg; CAR: 8g; PRO: 27g; SOD: 49mg; FAT: 5g;

Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master

Recipes from Glen's personal collection.

Preparation:

In a bowl, combine egg and water, stir in flour, cornmeal, baking powder and salt; beat well, then allow tos tand for 5-10 minutes. Heat a nonstick frypan over medium heat. Brush very lightly with vegetable oil. Stir batter, then pour batter, 2 tablespoons at a time, into frypan to make very thin pancakes. Cook until just dry on top. Do not turn. Stack until all pancakes are cooked. Stir batter as it is being used.

Makes 12 pancakes 1 Serving = 2 pancakes
: 1 starchy choice
: 13 g carbohydrate
: 3 g protein
: 1 g fat
: 310 kilojoules
: 73 calories

Recipes from Glen's personal collection.

Preparation:

Combine gelatin, sugar, and salt. Stir into ½ cup cold milk and allow to soften 5 minutes. Heat remaining milk and add to gelatin mixture. Stir until gelatin dissolves. Chill until slightly thick.

Blend cottage cheese and salad dressing; gradually add gelatin mixture.
Beat until smooth and fluffy; fold in sliced strawberries. Pour into a 1-quart mold and chill until firm. Unmold; garnish with whole strawberries, almonds, and lettuce.

SOURCE: Southern Living Magazine, sometime in 1974. Typos by Nancy Coleman.

Recipes from Glen's personal collection.

Preparation:

Combine cottage cheese, amreican cheese, yogurt, horseradish, pepper and salt, in a medium bowl, stirring well. Gently, fold in green pepper and onion. Cover and store in refrigerator until ready to serve. NOTE: Serve Cottage-Cheese Dunk with raw vegetables. Serving size: 2 TB. (Check Exchange Lists for values on raw vegetables.) Food Exchange per serving:
Free; CAL: 22, CAR: 1gm; CHO: 1mg; PRO: 3gm; FAT: TR. SOD: 134mg; Source:
All New Cookbook for Diabetices and Their Families; Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Saute onion and garlic in margarine in a large saucepan until tender. Add salt, basil, chili powder, oregaro, thyme, and pepper, stirring well. Stir in tomatoes and beans. Simmer, uncovered, 10 to 15 minutes. Serve hot.
Food Exchange per serving: 1 STARCH EXCHANGE; CAL: 76; CHO: Omg; CAR: 13gm; PRO: 3gm; FAT: 1gm; SOD: 811 mg;

Source. All New Cookbook for the Diabetic and Their Families. Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Combine crab, cheese, mayonnaise, and sherry extract in topof double boiler over boiling water. Cook, stirring, until cheese melts and mixture is hot.
Spoon over muffin and serve

19g protein, 10g fat, 20g carb., 503mg sodium, 70mg chol., 238 calories.

Recipes from Glen's personal collection.

Preparation:

Combine all ingredients except whipped cream. Pour into a shallow greased 1 ½ quart baking dish. Bake in a preheated 350 degree oven 25 minutes, or until firm. Serve warm with cream or a dollop of whipped cream. Food Exchange per serving: ½ LOW-FAT MILK EXCHANGE + 1 STRARCH/BREAD + ½ FRUIT EXCHANGE + THE HONEY WOULD BE 1/16 OF CUP PER SERVING. Source: Ideals Quick and Delicious Gourmet Cookbook Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Combine tea concentrate and cranberries in a pan and bring to boil. Cover and chill until cold, at least 1 hour. Pour through fine strainer into a large pitcher, discard cranberries, add juice and sparkling water and mix well. Pour over ice to serve.

Source: Sunset Magazine, August 1994

Recipes from Glen's personal collection.

Preparation:

Recipes from Glen's personal collection.

Preparation:

* substitutions = 2 cups whole fresh or frozen berries instead of 1 cup chopped. ** substitutions = 2 T fructose instead of brown sugar Combine the cranberries, oranges, raisins and brown sugar in a mixing bowl. Set aside.
Cream margarine until light and fluffy. Add 1 egg at a time and beat well.
Blend in vanilla. Gradually add the flours and baking powder to the creamed mixture. Stir in the cranberry mixture and pour the batter into a greased 13-x-9-inch baking pan. Bake in a 350 F oven for 30 to 40 minutes, or until browned on top. Cool in the pan on a wire rack. cut into 24 bars. From the ADA Holiday cookbook. one serving = 1 bar = 1 fruit exchange = ½ fat exchange = 86 cal, 14 CHO, 2 PRO, 3 FAT, 55 Na, 78 K, 11 cholest



Converted by MM_Buster v2.0n.

Preparation:

* Use pineapple, banana, blueberries, peaches, etc.
** Use apple, orange, or pineapple juice

Combine fruit, 1 T. oil and cinnamon or nutmeg in bowl. Toss together.
Spoon into oiled 8" square baking dish. Set aside.
Beat together egg, ¼ cup oil, milk and fruit juice. Combine flour, baking powder and baking soda. Stir into juice mixture and beat until smooth. Pour batter evenly over fruit and smooth top. Bake at 350~F. for 30 minutes. Cool to just warm and turn out onto a serving dish. Serve plain or with ice cream or whipped cream. Serves 4 to 6

No nutritonal information available.
FROM: Ursula Taylor DNTK78B

Recipes from Glen's personal collection.

Preparation:

Bring 1 cup of the milk to a boil in medium saucepan. Stir in rice.
Return to a full boil. Cover; reduce heat. Simmer 5 minutes. Stir in the remaining 2 cups milk, the pudding mix, raisins and cinnamon. Bring to a boil over medium heat, stirring constantly. Remove from heat; cover. Let stand 5 minutes. Stir; cool slightly. Serve warm, sprinkled with additional cinnamon, if desired. (Or, place plastic wrap directly on surface of hot pudding and refrigerate at least 30 minutes.) Makes 3 1/3 cups or 6 servings.

Nutritional information per serving: calories - 140, protein - 5 gm., fat - 3 gm., carbohydrates - 23 gm., cholesterol - 10 mg., sodium - 160 mg.
Diabetic Exchanges: 2% Lowfat Milk - ½, Starch/Bread - 1.

FROM: There's Always Room for Sugar Free JELL-O copyright 1992

JELL-O and MINUTE are registered trademarks of Kraft General Foods, Inc.

Recipes from Glen's personal collection.

Preparation:

Heat oil in large saucepan, add onions and cook until tender, adding water if necessary, to prevent drying. Add carrots, water, broth mix, tomato paste and rice. Reduce heat to low, cover and cook until rice and carrots are tender, 30-40 minutes. Strain into another saucepan. Put about ½ cup of the vegetabZ return to soup. Stir in milk, salt and pepper. Heat, stirring until heated through.

Per serving: 7g protein, 5g fat, 19g carb., 665mg sodium, 3mg chol., 149 calories.

Recipes from Glen's personal collection.

Preparation:

Pour milk into large mixing bowl. Add pudding mix and cinnamon. Beat with wire whisk until well blended, 1 to 2 minutes; cover. Refrigerate until ready to serve. Makes 3 cups or 8 servings.
(Refrigerate any leftover sauce. Thin with small amount of additional milk before serving, if desired.)

Nutritional informartion per serving: calories - 60, protein - 3 gm., fat - 2 gm., carbohydrates - 7 gm., cholesterol - 10 mg., sodium - 210 mg.
Diabetic Exchanges: 2% Lowfat Milk - ½.

NOTE: Use this dessert sauce in several ways. Spoon over your favorite combination of fresh berries, spoon sauce onto dessert plate and lay on top peach or pear halves canned in juice that have been cut into fan shapes, spoon over your favorite sugar free cake. You might also be able to add a half a teaspoon of flavoring to the milk before stirring in the pudding mix. Try rum flavoring or maybe brandy to serve with holiday fruit cakes.
(Trish)

FROM: There's Alway Room for Sugar Free JELL-O copyright 1992

JELL-O is a registered trademark of Kraft General Foods, Inc.

Recipes from Glen's personal collection.

Preparation:

Place all ingredients in a blender and process until smooth. Chill before serving. Food Exchange per serving: FREE; CAL: 11; CHO: 0mg; CAR: 2g; SOD:
50mg; FAT: 0g; Makes about ¾ cup; 12 servings (1-tb each)

Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and your via Nancy O'Brion and her Meal-Master

Recipes from Glen's personal collection.

Preparation:

Mix all ingredients together and refrigerate. Shake well before using.
Makes 1/3 cup = 6 servings. Food Exchange per serving: 1 FAT EXCHANGE; CAL:
46; CHO: 0mg; CAR: 1g; PRO: 0g; FAT: 5g;

Source: Light & Easy Diabetes Cuisine by Betty Marks. Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Place tofu slices in a blender or a food processor fitted with the metal blade. Add remaining ingredients and only as much water as needed to make desired consistencey. Process until smooth. Makes 2 cups. Food Exchange per serving: FREE; CAL: 9; CHO: 0mg; CAR: 1g; PRO: 1g; SOD: 1g; FAT: 1g; Makes about 2 cups; 32 servings (1-tb each)

Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Heat oil in saucepan. Cook onion, pepper, celery, carrots, and garlic and cook until lightly browned, adding water if necessary to prevent drying. In blender, combine cottage cheese, tomatoes, water and spices. Blend until smooth and add to vegetables. Stir in rice, cook, stirring until heated through. Do not boil

Per serving: 7g protein, 6g fat, 21g carb., 348mg sodium, 2mg chol., 159 calories.

Recipes from Glen's personal collection.

Preparation:

Completely dissolve gelatin in boiling water. Combine cold water and enough ice cubes to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Stir in yogurt and vanilla. Pour into 5 individual dishes. Chill until set, about 30 minutes. Garnish if desired.
Makes 2 ½ cups or 5 servings.

Nutritional information per serving: calories - 50, protein - 4 gm., fat - 1 gm., carbohydrates - 7 gm., cholesterol - 5 mg., sodium - 85 mg.
Diabetic Exchanges: Nonfat Milk - ½

FROM: There's Always Room for Sugar Free JELL-O copyright 1992

JELL-O is a registered trademark of Kraft General Foods, Inc.

NOTE: A note at the beginning of the recipe suggests: substitute ½ cup fruit juice for the cold water. (This will slightly increase the calorie count.) Also, you could totally eliminate the fat by using nonfat vanilla yogurt. (Trish)

Recipes from Glen's personal collection.

Preparation:

Melt chocolate chips and butter in top of double boiler over boiling water, gradually add evaporated milk and stir until smooth. Allow to cook to room temperature. Add marshmallow creame and beat until smooth. Yield: frosts sides and tops of 8 or 9 inch layer cake. Food Exchange per serving: ½0 of CAKE: ½ FAT EXCHANGE; CAL: ½0 of CAKE: 23; ½4 OF CAKE 2/5 FAT EXCHANGE; CAL: ½4 OF CAKE: 19

Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Combine milk, eggs, and 1 teaspoon vegetable oil in mixing bowl. Beat with rotary beater or mixer until well blended. Add flour; continue to beat until mixed. Allow to stand about 1 hour. Brush a crepe pan with a little of the remaining oil. Heat pan over medium heat until water dropped on surface dances. Pour ¼ cup batter into pan all at once, lifting pan off heat and turning to batter coats all surfaces evenly. Hold over heat, continuing to rotate and flip crepe over, cooking on either side 15 seconds. Slide crepe out of pan onto waxed paper. Repeat until all batter is cooked. Place each cooked crepe between layers of waxed paper.
Well-wrapped crepes can be stored in the refrigerator for 2 days or in the freezer up to 3 months.

Makes 8 crepes 1 serving = 1 crepe; ½ protein choice + ½ starchy choice 6 g carbohydrate; 3 g protein; 3 g fat; 260 kilojoules; 63 calories

Posted by Jane Knox

Recipes from Glen's personal collection.

Preparation:

FOR CREPES: Put cold water, milk, egg, egg whites and salt into blender; add flour, then oil. Blend at top speed, stopping to scrape flour from the sides.
Cover and refrigerate 2 hours. (This is an important step; it allows the flour particles to expand in the liquid and ensures a tender, thin crepe. The batter should have a very light, creamy texture - just thick enough to coat a wooden spoon.)
For each crepe, heat a 6-inch nonstick frying pan over moderately high heat. When hot, pour a scant ¼ cup of the batter into the skillet; immediately rotate pan until batter covers bottom. Cook until light brown; turn and brown the other side. Slide onto a warm plate and proceed in the same manner with the rest of the batter.
Put waxed paper between the crepes as you stack them. Keep crepes covered to prevent them from drying out. They are now ready to be filled.
Makes 20 - 6 inch crepes. 1 crepe = 1 servng.

Nutritional information per serving: calories - 65, protein - 3 gm., fat - 2 gm., carbohydrates - 10 gm., cholesterol - 14 mg., fiber - 0.4 gm., sodium - 47 mg., potassium - 44 mg. Diabetic Exchanges: Bread/Starch - 1.

SERVING, STORING, OR FREEZING OF CREPES: Fill, fold, or roll and serve immediately.
Prepare ahead. Pile up individually between layers of waxed paper. Wrap in foil, refrigerate, and reheat when ready to fill.
Prepare in advance. Then freeze and reheat at the last minute. Wrap in heavy foil to freeze. They will keep for weeks.

CHEESE-HERB FILLING
Mix cheese, onion, and herbs. Season with salt an pepper. Fill each crepe with 3 to 4 Tablespoons of filling.
In a skillet over medium heat, lightly brown crepes in margarine.
Garnish with tomato slices and serve. Makes enough for 6 servings of ¼ cup.

Nutritional information per serving: calories - 63, protein - 8 gm., fat - 3 gm., carbohydrates - 2 gm., cholesterol - 5 mg., fiber - 0.1 gm., sodium - 278 mg., potassium - 63 mg. Diabetic Exchanges: Lean Meat - 1.
SWEET CHEESE FILLING
Prepare crepes and set aside. Blend cheeses, vanilla, lemon juice, and peel. Fill each crepe with ¼ cup of the mixture and roll.
In a nonstick skillet, saute filled crepes in margarine until lightly browned. Top with low-fat yogurt and sliced fruit. Makes 4 servings of ¼ each.

Nutrtitional information per serving: calories - 160, protein - 8 gm., fat - 8 gm., carbohydrates - 14 gm., cholesterol - 16 mg., fiber - 1.5 gm., sodium - 282 mg., potassium - 162 mg. Diabetic Exchanges: Lean Meat - 1, Fruit - 1, Fat - 1.

FROM: The UCSD Healthy Diet for Diabetes by: Susan Algert, M.S., R.D., Barbara Grasse, R.D., C.D.E., Annie Durning, M.S., R.D. copyright 1990.

Recipes from Glen's personal collection.

Preparation:

Combine first 9 ingredients; stir well. Spoon mixture into a lightly greased 8" square baking dish; top with potato chips. Bake at 400 degrees for 20 to 25 minutes.

SOURCE: Southern Living Magazine, February 1983. Typos by Nancy Coleman.

Recipes from Glen's personal collection.

Preparation:

Preheat oven to 350 degrees. Coat a 13" X 9" baking dish with non-stick cooking spray. Cut chicken in pieces and remove skin. Rince and pat dry.
Dip chicken pieces in buttermilk. Combine remaining ingredients in a paper or plactic bag. Place chicken in bag, shake until coated and place in baking dish. Bake 50 minutes. or until crisp. * Any poultry or chicken pieces will work for this very well. Serve wtih Garlic Cauiflower, Parsley Potatoes and green salad. Food Exchanges per serving: 4 LOW-FAT MEAT EXCHANGES + ½ STARCH/BREAD EXCHANGE; CAL: 262; CHO: 102mg; CAR: 8g; PRO:
35g; SOD: 306mg;

Source: Light & Easy Diabetic Cuisine by Betty Marks. Brought to you and yours via Nancy O'Brion and her Meal-Master

Recipes from Glen's personal collection.

Preparation:

Mix margarine and milk powder until crumbly. Add cocoa and artificial sweetener. Mix until blended. Add evaporated milk and vanilla. Mix until almost smooth and sticky. Remove from bowl and mix in Rice Krispies with hands. Continue mixing with hands until fudge is smooth and shiny. Shape into 2 10inch long rolls. Wrap in clear plastic wrap. Chill until firm. To serve, cut into ½ inch thick slices. Store in refrigerator. 1 serving = 1/5milk, ¼0th bread, and ½0th fruit exchange. 30 calories.



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Preparation:

Combine all ingredients in a 13" X 9" X 2" baking pan, tossing lightly to coat. Bake at 350 degrees for 15 to 20 munites, stirring once during baking time. Remove from oven, and serve hot. Food Exchange per serving: 1 FAT EXCHANGE + 1 STARCH EXCHANGE; CAL: 75; CAR: 7gm; PRO: 2gm; FAT: 5gm; SOD: 174mg;

Source: The ALL NEW Cookbook for Diabetics and Their Families by WHOM Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Preheat oven to 350. Cook onion and apple in margarine until onion is lightly browned, about 15 minutes. Combine with remaining ingredients EXCEPT ½ cup of the tomato sauce, shape into a loaf and place on a rack in a shallow baking pan. Top with remaining tomato sauce. Bake, uncovered, 1 hour.

Per serving: 24g protein, 18g fat, 16g carb., 405mg sodium, 70mg chol., 317 calories.

Recipes from Glen's personal collection.

Preparation:

Bring a large saucepan of water to a boil. Add potatoes and cook, covered, 15 to 20 minutes, until tender. Drain in a colander. In a large non-stick skillet, heat butter and saute garlic and onion until softened. Stir in curry powder. Add parsley, lime juice, salt and cayenne and mix; add potatoes and toss. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + ½ FAT EXCHANGE; CAL: 92g; CHO: 3mg; CAR: 15g; PRO: 2g; SOD: 71mg; FAT: 3g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Drain and flake tuna. Combine all ingredients, except bread and butter.
Spread each bread around with butter and tuna mixture. Tops may be decorated with spring of parsley, bit of pimineto or olive slice. Makes 12 opened faced sandwiches. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE + 1 LEAN-MEAT EXCHANGE? (whatever 9/16 of a oz which is about ½ oz. or about 1 to 2 tablespoons, my guess). Source: Ideals Qucik and Delicious Groumet Cookbook by WHOM Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Combine all filling ingredients and mix thoroughly. Pour filling into unbaked pie crust.
Sprinkle nutmeg over filling and bake at 475 degrees F. for 10 minutes.
Reduce heat to 425 degrees F. without opening the oven door and bake another 15 minutes. Test to see if it is done by sticking a knife in the center of the pie - if the knife doesn't come out clean, bake another 5 minutes. Cool to room temperature out of drafts. Cut into 8 pieces and serve 1 piece per serving.

Nutritional information per serving (including crust): calories - 186, protein - 7 gm., fat - 10 gm., carbohydrates - 18 gm., sodium - 308 mg.
Exchanges per serving: 1 Milk, 1 Vegetable, 2 Fat

From: The NEW DIABETIC Cookbook by Mabel Cavaiani R.D. copyright 1989

Recipes from Glen's personal collection.

Preparation:

Combine eggs, margarine, and CHOPPED Dates. Cook over low heat, stirring constantly. Boil 2 minutes. remove from heat and add cereal and nuts and vanilla. Cool, shape into 42 little From ADA Family Cookbook vol.II Exchanges for 2 cookies: ½ fruit, ½ bread, ½ fat cal 95, cho 10, pro 1, fat 6, Na 66, K 102,



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Preparation:

Recipes from Glen's personal collection.

Preparation:

Recipes from Glen's personal collection.

Preparation:

Prepare pastry for 8" single crust pie. Set aside. Sprinkle lemon juice over peach slices in large bowl. Mix 1 ¼ cup sugar with the salt, nutmeg, cinnamon and flour. Add to peaches. Toss until evenly coated. Spread in 1 ½ quart baking dish. Dot with butter. Roll out pastry to cover dish with 1 ½ inch overhang. Press pastry to edge of dish and flute edge. Cut 3 vents in top. Sprinkle with remaining sugar. Bake 10 minutes at 450 degrees, then reduce heat to 350 degrees and bake 30 minutes more. Serve with whipped cream.
Makes 1 pie Preheat oven to 450 degrees Prep. time: 1 hour



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Preparation:

Bake sugar free devils food cake mix according to directions and cool. Mix low fat cream cheese or Neufchatel cheese, margarine, milk and pudding packets.
Stir until thickened and fold in prepared sugarfree whipped topping. Crush cookies into crumbs. Frost cake with cream cheese and whipped topping mixture.
Sprinkle top with crushed cookies. If cake is two-layer, you can spread some of frosting and cookies between layers as well.



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Preparation:

Recipes from Glen's personal collection.

Preparation:

Recipes from Glen's personal collection.

Preparation:

Sweet desserts for diabetics? It's not joke.

The latest guidelines say that people with diabetes do not have to avoid simple sugars. They can be integrated into individualized meal plans.

However, sucrose and sugary foods need to be exchanged with other foods and simply added to a meal plan, say Ann Gallagher, a registered dietitian and a member of the board of directors of the American Diabetes Association.

In diabetes, a disease that affects 14 million Americans, the body does not produce or properly respond to insulin, a necessary hormone. If not controlled by diet and/or insulin injections, this results in high blood sugar, which can lead to blindness, kidney disease, heart disease and amputations.

Diabetes is the fourth-leading cause of death in the United States.

For most of the century, it was widely believed that the dietary treatment of diabetes required a person to replace simple sugars with complex starches such as potatoes or cereals, Gallagher says. Many people still think that eating too much sugar causes diabetes, she says. But the most common form of diabetes call adult-onset -- most ofter results from being overweight.

There is little scientific evidence that sugars - such as sucrose, fructose, corn sweeteners, fruit juices, honey, molasses, destrose and maltose - aggravate high blood sugar any more than starches do. It's the total amount of carbohydrates that affects blood sugar after a meal, Gallagher says.

Individuals with a diabetic condition now can use monitoring and can customize their meal plans, often in consultation with a registered dietian, to include a balance of foods in line with the USDA.

Those who are obese or who have high cholesterol, high blood pressure or other conditions must take other precautions to control those conditions, Gallagher says.

The new diabetic guidelines replace 1986 recommendations, which advised that 12 percent to 20 percent of calories should come from protein, less that 30 percent from fat and only up to 60 percent from carbohydrates. The new guideline recommend that 10 percent to 20 percent of calories come from protein but establish no fat and carbohydrate percentages.

People with normal levels of cholesterol and triglycerides and who maintain normal weight can follow mainstrem guidelines of not more that 30 percent of calories from fat (10 percent or less from saturated fat)

Source: The San Diego Union-Tribune, June 23, 1994 By Steven Pratt Brought to you and yours via Nancy O'Brion and Her Meal Master

Recipes from Glen's personal collection.

Preparation:

Split hens in half down the back. Place in a shallow pan. Combine remaining ingredients, except bread crumbs and pour over hens. Marinate several hours, turning occasionally. Preheat oven to 350. Sprinkle half of the bread crumbs over hens. Bake 30 minutes. Turn hens, sprinkle with remaining crumbs. Bake 30 minutes more.

Per serving: 26g protein, 14g fat, 7g carb., 1546mg sodium, 76mg chol., 275 calories.

Recipes from Glen's personal collection.

Preparation:

Preheat oven to 350 degrees. Make crumbs from bread and toast in oven. Mix toasted crumbs with margarine, cinnamon, and ¼ teaspoon allspice. Mix apples with lemon juice, maple syrup, and remainder of allspice; spread in a well-greased shallow baking dish ( approximately 8" round). Cover with crumb mixture; bake 45 minutes or until apples are tender. Serve warm. Food Exchange per serving: ½ BREAD EXCHANGE + ½ FRUIT EXCHANGE; CAL: 65

Source: Recipes for Diabetics by Billie Little Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

SLICE A BAGEL VERY THINLY WITH A SHARP KNIFE. SPRINKLE WITH GARLIC POWDER (OR ONE OF YOUR CHOICE BEFORE BAKING OR LEAVE PLAIN. BAKE ON A COOKIE SHEET AT 250 TO 275 DEGREES UNTIL CRISP AND CRACKER LIKE. EACH BAGEL IS EQUAL TO 2 STARCHES. This was recipe was given to me by a dietician at Riverside Hospital, in Newport News, Va.



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Preparation:

Servings: 4

* If bing cherries are not available, use 4 marachio cherries.

1.In blender,process yogurt on high speed for 30 seconds, add pudding mix and process 1 minute, scraping down sides of container as necessary.

2.Cut each banana into 6 diagonal slices and sprinkle with lemon juice.

3.Arrange 2 banana quarters into each of 4 goblets or dessert dishes, top with ¼ pudding mixture. Sprinkle each portion with ¼ of the pishachios, then top each with 1 tablespoon whipped topping and 1 cherry.

From Bridget Benjamin - PHFC09A.

Recipes from Glen's personal collection.

Preparation:

Pour hot water over shreds of wheat bran cereal; let stand at room temperature 10 minutes.

Cream margarine and sugar substitute in a large bowl. Add buttermilk, eggs, and soaked bran cereal, beating well at medium speed of an electric mixer. Fold in wheat bran flakes cereal. Cover and store in refrigerator until ready to bake. Batter can be store in fridge for up to 1 week.

To bake, spoon batter into muffin pans coated with cooking spray, filling two-thirds full. Bake at 400øF. for 15 minutes or until done.

PER SERVING (1 muffin):
calories: 98
carbohydrate: 15 gm
protein: 3 gm
cholesterol: 26 mg
fat: 3 gm
fiber: trace
sodium: 240 mg
Exchanges: 1 Starch, 1 Fat

Recipes from Glen's personal collection.

Preparation:

Combine sugars, buttermilk, and egg; beat well. Add remaining ingredients, except oil. Beat just until blended. Heat oil to 375F. Drop dough from doughnut dropper into hot fat. Fry until golden brown, turning often. Drain. 1 serving (1 donut - did you think it would be 3 or 4?)= 1 bread, 1 fat Calories = 130 (Yep still only 1 donut)



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Preparation:

Raisins dates, or half pecans or walnuts may be dipped in dietetic chocolate coating, seperated and placed on waxed paper and chilled until firm.

Clusters may be made by mixing the melted coatings with raisins, nuts, or cereals. Place on waxed paper, chill until firm. Strawberries may be patially or entirely dipped in coating. Serve the same day as dipped.

Recipe from:Ideals Candy Cookbook by Mildred Brand Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis. 53201 RECIPE CLIPPED By Jim Bodle 1/93

Recipes from Glen's personal collection.

Preparation:

Mix cored & diced apples, raisins, celery and walnuts well. Mix butterscotch pudding and plain yogurt well. Mix pudding mixture with apple mixture well and refrigerate for at least an hour before serving. Enjoy.



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Preparation:

Combine carrots, pineapple, and raisins; mix well. chill for 2-3 hours Stir in yogurt, and serve on a lettuce leaf, if desired. Yield 7 servings Each serving ½ cup Each serving may be exchanged for 1 fruit and 1 vegetable From the Diabetic Kitchen of Joni in S.Jersey, Enjoy:



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Preparation:

MIX TOGETHER AND EAT AS SNACK. Exchanges: 2 Meats. This was given to me by a dietician at Riverside Hospital, Newport News, Va. Pom Pom Mom



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Preparation:

1. The Art of Cooking for the Diabetic by Mary Abbott Hess, R.D.,M.S.
It is a very good cookbook for the diabetic who must fellow a low-sodium diet as well.

2. The NEW DIABETIC Cookbook by Mabel Cavaiani, R,D, It is a good cookbook for the diabetic who must fellow a low-sodium diet as well.

3. The Light & Easy Diabetic Cuisine by Betty Marks A cookbook which has some good reicpes in it and the information is good.

4. Quick & Easy Diabetic Menus by Betty Wedman, M.S., R.D.
Very good infromation for maintaining the diabetic diet durning an illness. The recipes seam to be tasty.

5: The Better Homes and Gardens Cookbook by WHOM.
This is diabetic cookbook that has some good recipes, but I found it hard to put all together to enter in the Meal-Master.

6: All-In-One Diabetic Cookbook by P.J. Palumbo, M.D., E.A.C.P. and Joyce Daly Margie, M.S.
It appears to have some good recipes, but found a * which was used to refer as a high sodium recipe in the title of the recipe. It does have some good recipes that sound pretty good. The lettering is small.

7. All New Cookbook for Diabetics and their Families by the University of Alabama at Birmingham.
This is a good cookbook and it does have good recipes. It sure would be nice if there was more cookbooks which tell how to convert to low-sodium diet for those diabetics must maintain a low-sodium diet as well.

8: Recipes for Diabetics by Billie Little.
A NEW version now has larger printing. It is good for those that have vision problems. It is still has the same recipes as my copy which has very tiny printing. A good many cookbooks have now LARGE printing.

9: The Complete Diabetic Cookbook by Mary Jane Finsand.
Just a cookbook which was very cheap. It is not one of my favorite ones.

10: Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin, Ph.D., and Frances Tower Giedt.
Not one of my favorite cookbooks, but my darling husband wanted to be real nice at Chirstmas time...this is his deed.(GINNY GRIN)

This three are for fun and information. One is called Vegetarian Cooking for Diabetics by Patricia Mozzer. It has some helpful information if your fellow a vegetarian diet. I did find some good sandwiches recipes in it.
Desserts for Diabetics by Mabel Cavaiani, R. D. Has some very good recipes for the diabetic human.

Last but now least my very favorite fun diabitic cookbook is called "THE DIABETIC CHOCOLATE COOKBOOK BY MARY JANE FINSAND". Need I say more.

Recipes from Glen's personal collection.

Preparation:

Yield 12 servings - ½ C ea. Each serving may be exchanged for: 1 Bread, 1 Low-Fat Meat Parsley sprigs (optional) Combine carrots, onion and margarine in non-stick skillet; cook on medium heat until tender. Add mushrooms and cook 5 minutes; set aside Combine remaining ingredients, except parsley, in large bowl; stir in cooked vegetables. Turn mixture into nonstick 2 Qt. casserole.
Cover and bake at 350 for 30 minutes or until bubbly. Garnish with parsley before serving, if desired.



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Preparation:

Servings: 1

Stir together cocoa and boiling water until smooth. Set aside to cool to room temp.

Place flour, baking soda, baking powder, salt and sugar in mixer bowl and mix at low speed about 1 minute to blend. Add egg substitute, sweetener, and vanilla to cooca mixture and mix well.

Add margarine to dry ingredients along with cocoa mixture and mix well at medium speed about 1 minute. Pour into 9" square or 9x13 cake pan that has been greased with margarine.Bake at 350 F for about 30 minutes, or until a cake tester comes out clean and cake pulls away from the sides of the pan.
Cool in the pan and cut 6x3 to yield 18 pieces.

Posted by MARGE NEMETH, Prodigy ID# GNFK05B.

Recipes from Glen's personal collection.

Preparation:

DRAIN PINEAPPLE, RESERVING JUICE. MOISTEN SLICED BANANA WITH JUICE TO PREVENT BROWNING; DRAIN. ARRANGE FRUIT IN DISH, DRIZZLE WITH LIQUEUR. GARNISH WITH SPRIGS OF FRESH MINT, IF DESIRED. YIELD: 4 TO 6 SERVINGS. This recipe can from a can of DelMonte Pineapple tidbits. Pom Pom Mom



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Preparation:

Preparation 10 min, standing time 4 hours.

In small saucepan, combine milk and cocoa. Whisk until there are no lumps of cocoa. Cook over medium heat, stirring for about 5 min or until thickened. (This cooks out the raw cocoa taste.)

In another small saucepan, sprinkle gelatin over water; let stand for 5 min to soften.

Heat over low heat, stirring, until gelatin dissolves. Stir into cocoa mixture.

Stir in sweetener (artificial sweetener like SugarTwin equivalent to ½ cup sugar) and brandy extract. Remove from heat.

Pour into 8 inch square baking dish. Let stand at room temperature 4 hours or until firm.

To remove from pan, cut around edges with a sharp knife. Place dish in shallow pan of hot water for about 30 seconds just to slightly soften bottom. Loosen one corner, then quickly flip gel out onto clean cutting surface.

With sharp knife, cut evenly in 10 one way and 10 the other way. Place in container, cover and refrigerate. Will keep up to 1 week in refrigerator.
Makes 100 squares.

3 squares, 1 ++ extra, 2 g carbohydrate, 2 g protein, 13 calories

14 squares (about ⅛ recipe) 1 milk choice, 59 calories 7 g carbohydrate, 7 g protein, 2 g fat

Source: Choice Desserts by Kay Spicer 1986 Shared but not tested by Elizabeth Rodier.

Recipes from Glen's personal collection.

Preparation:

Combine evaporated milk and sugar replacement. Beat well until sugar is dissolved. Add whole milk and vanilla extract; beat well. Add eggs; beat eggs into milk mixture vigorously. Pour into ice cream maker. Freeze according to manufacturer's directions. 1 serving = ½ milk, ½ lean meat Calories = 122



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Preparation:

Pop the corn. This recipe is calculated on corn popped in an air type popper without added fat for fewer calories.

Over low heat melt the butter or margarine with peanut butter until runny.
Drizzle over the popcorn and mix well. Spread in shallow baking pans and bake in a 375 degree oven for 10 minutes, stirring 2 or 3 times. The corn will crisp and topping will set.

1 cup = 107 cal. 1/3 brd, 2/3 high fat meat exch, 1/3 fat exch. Carbs = 5 Pro = 6 f = 7 Enjoy! :D American Diabetes Approved



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Preparation:

Combine onion, shallots, bay leaf, parsley stems, thyme, peppercorns and wine.
Bring to a boil. Add scrubbed clams and steam for 4 to 5 minutes or until clams open. Remove clams, discarding any that haven't opened, separate them from shells and chop coarsely. Strain and save liquid. Heat olive oil and 1 TABLESPOON reserved clam juice in a medium-size non-stick frying pan. Add garlic and mustard and cook for 1 minute. Add parsley and cook 1 to 3 minutes more. Add 1 cup reserved clam juice and simmer for 5 minutes or until sauce is reduced by half. Add chopped clams and cook for 1 to 2 minutes. Toss clam sauce with linguine, garnish with lemon, if desired, and serve warm. Makes 4 servings.



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Preparation:

Servings: 6

Preheat oven to 350 F. Toss peaches with 1 tablespoon of the flour and place in a 6x11" baking pan that has been sprayed with a nonstick cooking spray.

In a small bowl, combine remaining ingredients. Mix well until mixture is crumbly. Sprinkle evenly over peaches. Bake 30-35 minutes, until crisp.
serve warm or cold.

From Bridget Benjamin - PHFC09A.

Recipes from Glen's personal collection.

Preparation:

For a TV snack, or something to take to the show or the ball game that stays fresh and crisp, try seasoned popcorn.

Pop corn without fat using directions on popper and season to taste with any of the following:

Butter Flavored Salt Taco Seasoning Garlic Salt Onion Salt Parmeson Cheese Dried Herbs Hickory Flavored Salt (Great outdoors) Seasoned Salt * To share with your feathered friends: String left-over popcorn and hang outside for a healthy treat for the birds. It's fun to watch them eat! In the bleak winter months the birds would love a bit of bacon fat rubbed on the left-over corn. 1 serving (3 cups) = 80 cal, 1 bread serving. C = 15 P = 3 F = Trace Approved by the American Diabetes Assoc.



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Preparation:

Soak raisins in hot water for 5 minutes. Drain. Cream shortening. Add pumpkin, egg and vanilla. Beat well. Mix dry ingredients. Add to creamed mixture. Mix well. Add raisins and nuts. Drop on greased cookie sheets and press with a fork. Bake at 350 degrees for 12 minutes. Makes 3 to 4 dozen.

*Contributor writes, "I freeze these; otherwise, they get moldy. They can be eaten right out of the freezer."

From: Lancaster Farming by Alta Hoshour Shared By: Pat Stockett

Recipes from Glen's personal collection.

Preparation:

Converted by MM_Buster v2.0n.

Preparation:

DRAIN SALMON; RESERVE 3 TBSP. LIQUID. FLAKE SALMON. IN MEDIUM BOWL, COMBINE SALMON, LIQUID, CRUMBS, CELERY, ONION, EGG, SALT & PEPPER; MIX WELL. FORM INTO 5 PATTIES. IN PREHEATED LIGHTLY GREASED SKILLET OVER MEDIUM HEAT, SAUTE PATTIES ABOUT 3 MINUTES ON EACH SIDE. SERVE ON HAMBURGER BUNS WITH CHOICE OF TOPPINGS. This recipe came off a can of Libby's Salmon. Pom Pom Mom



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Preparation:

SPREAD ONE GRAHAM CRACKER WITH SUGAR-FREE CHOCOLATE PUDDING THAT HAS BEEN MADE UP, THEN TOP WITH THINLY SLICE BANANA. PUT OTHER GRAHAM CRACKER ON TOP. WRAP AND FREEZE. WHEN THAWED IT IS GOOEY. Exchanges: 1 starch. When making - be sure to break each long graham cracker in half. This was given to me by a dietician at Riverside Hospital in Newport News, Va. Pom Pom Mom



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Preparation:

Preheat oven to 450øF. Cream margarine; add sour cream; mix well. Sift dry ingredients. Add alternately with egg to first mixture. Spoon into greased muffin tins; bake for 15 minutes.

PER SERVING (1 muffin):
Calories: 151
Exchanges: 1 Bread, 2 Fat
NOTE: Lower fat grams by using fat free sour cream and egg substitute : or 2 egg whites in place of whole egg.

Recipes from Glen's personal collection.

Preparation:

Preheat oven to 350. Grease and flour a 13X9 baking pan. Cream together the margarine and sugar replacement. Add eggs and beat well. Beat in the cinnamon,cloves and nutmeg. Sift together the flour,baking soda,powder and salt. Sift into the creamed mixture alternately with the water. Stir in the sour cream,raisins and nuts. Pour into prepared pan and bake for 30-35 minutes. Let cool. Recipe yields 18 servings @ 124 per serving Exchanges: 1 ½ bread 1 fat



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Preparation:

Place berries juices and lemon rind in saucepan. mash berries slightly to release juice. heat to boiling. Sprinkle with unflavored gelatin. Remove from heat, skim and pack into hot jars with hot lids. cool to room temperature before freezing. Because this is stored in the freezer, you may use any airtight, leakproof freezer container for storage, even plastic containers.
Tastes better if allowed to sit for a week. freezes beautifully for up to 6 months.



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Preparation:

Sprinkle sweet and Sugar twin_ 1 tsp for 1 tsp sugar. Sweet n'low- 1/3 tsp for 1 tablespoon sugar. Liquid Sucaryl-1 tablespoon for ½ cup sugar.
Adolph's Sugar Substitute-¼ tsp for 1 tablespoon of sugar. Liquid Sweet 10- 1 tablepsoon for ¾ cup sugar, 4 tsp for 1 cup sugar. Weight Watchers- ⅛ tsp for 1 tsp sugar,1 tablespoon for ½ cup sugar. Sweet 10 tablets and Equal tablets- i tablet for 1 tsp sugar. Equal, granulated- 1 packet for 2 tsp sugar.

Recipes from Glen's personal collection.

Preparation:

Drain cherries; pout into unbaked pie shell. Cream margarine, flour, and sugar replacement. Add egg yolks and beat until smooth. Add evaporated milk and vanilla extract. Pour over cherries. Bake at 450F for 10 minutes. Reduce heat.
Bake at 350F for 30 minutes.Whip egg whites until soft peaks form. Add granulated sugar replacement; whip until thick and stiff. Top pie filling with meringue, carefully sealing edges. Bake at 350F for 12-15 minutes, or until delicately brown.1 serving (⅛ of pie) = 1 fruit, 1 fat, plus pie shell exchange calories = 88 plus pie shell calories



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Preparation:

YELLOW CAKE:Place dry ingredients in mixer bowl and mix at low speed to blend well. Combine ¾ cup water, oil, sweetener,vanilla and egg substitute and mix with fork to blend. Add margarine to flour mixture along with liquid mixture and mix with a spoon only until well blended.Spread evenly in a 9" square pan which has been greased with margarine. Bake 30-35 minutes at 375 F or until cake tester comes out clean and the cake pulls away from the sides of the pan.
Cool to room temperature and cut 4x4 to yield 16 equal servings. FLUFFY FROSTING: Combine sugar, water, sweet'n'low egg whites and cream of tartar in top of a double boiler and beat at high speed for 1 minute. Set over simmering water in the bottom of the double boiler. Continue to beat at high speed for 4-5 minutes or until soft peaks form. Remove from heat. Add vanilla to frosting and continue to beat at high speed 1-2 minutes or until thick enough to spread on a cooled cake. This is enough frosting for a 2-layer or 9" square cake.



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Preparation:

Combine crumbs with melted margarine and water; add spices and sugar replacement, if desired. Spread dough evenly in 8-10 inch pie pan, pressing firmly onto sides and bottom. Either chill until set, or bake at 325F for 8-10 minutes.

1 serving w/ graham cracker = 1 bread, 1 fat, calories: 85 1 serving w/ dry cereal = ½ bread, 1 fat calories: 64 1 serving w/ zwieback = ½ bread, 1 fat calories: 70



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Preparation:

Rinse chicken breasts and pat dry; cut into ½" strips and set aside.
Place butter OR margarine, onion, and garlic in a 2-quart microwave-safe casseole. Microwave on High setting 1 to 2 minutes, or until onion is soft. Add chicken strips and sprinkle with parsley flakes, crushed mustard seeds and pepper. Cover and microwave at High setting 3 to 5 minutes, or until chicken is no longer pink, stirring every 2 minutes. Remove chicken to plate with slotted spoon. To casserole juices, add wine, mustard and chicken granules. Cover and microwave at High setting 2 minutes. Stir in sour cream and chicken strips. Microwave at medium setting 2 to 3 minutes longer, to heat through. Sprinkle with additional parsley flakes to granish, and serve over hot cooked rice. Source: The San Diego Union Food Section, Sept. 8, 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Bring chicken broth to a boil in small saucepan. Completely dissolve gelatin in boiling broth. Add water, vinegar and black pepper. Chill until slightly thickened. Stir in yogurt, reduced-calorie sour cream and mustard.
Chill until slightly thickened. Stir in remaining ingredients. Spoon into 3 individual plastic containers (for brown-bagging) or serving dishes.
Chill until firm, about 2 hours. Makes 3 ¼ cups or 3 entree servings.

Nutritional information per serving: calories - 160, protein - 19 gm., fat - 6 gm., carbohydrates - 6 gm., cholesterol - 50 mg., sodium - 460 mg.
Diabetic Exchanges: Lean Meat - 2, Vegetable - 1

FROM: There's Always Room for Sugar Free JELL-O copyright 1992

JELL-O is a registered trademark of Kraft General Foods, Inc.

NOTE: you could slightly reduce the fat content by using non-fat dairy items, such as yogurt and sour cream, although it would be slight. (Trish)

Recipes from Glen's personal collection.

Preparation:

Combine marinade ingredients and pour over chops. Marinate several hours or overnight. Broil or grill, turning occasionally and basting until done to taste.

Per serving: 28g protein., 11g fat, 2g carb., 950mg sodium, 83mg chol., 237 calories.

Recipes from Glen's personal collection.

Preparation:

Preheat oven to 325. Place roast on rack in shallow baking dish. Combine spices and rub over meat. Bake 30 minutes per pound or until meat thermometer registers 185 degrees.

Per serving: 24g protein, 11g fat, 0g carb., 59mg sodium, 77mg chol., 205 calories.

Recipes from Glen's personal collection.

Preparation:

Cook, carrots, covered, in one inch of boiling water 3-4 minutes until tender-crisp. Place in jar. In small saucepan, bring remaining ingredients to boil. Reduce heat and simmer 5 minutes. Pour over carrots. store in fridge.

Per serving: 2g protein, 1g fat, 22g carb., 1141mg sodium, 0mg chol., 87 calories.

Recipes from Glen's personal collection.

Preparation:

In medium mixing bowl, combine all ingredients except gravy and hot rice.
Blend with hands and shape into 20 meatballs. Arrange meatballs in 10" glass pie plate. Cover loosely with wax paper. Microwave 4 to 5 minutes, re-arranging meatballs and rotating plate halfway through. Drain off fat.
Pour gravy over meatballs, replace wax paper cover, and microwave 2 to 3 minutes longer, until meatballs are done and gravy are heat through. Let stand, covered, 3 minutes, before serving over hot cooked rice. Source: The San Diego Union Food Section, Sept 8, 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master

Recipes from Glen's personal collection.

Preparation:

Heat oil in a large nonstick skillet over medium heat. Add onions and garlic, cook until onions start to brown. Add squash and mix well with onions. Sprinkle with salt, pepper, and dill over squash. Cover and cook, stirring frequently, for 10 minutes, or until squash is just tender-crisp.

Per serving: 2g protein, 9g fat, 9g carb., 275mg sodium, 0mg chol., 122 calories.

Recipes from Glen's personal collection.

Preparation:

Combine beef, green pepper, sliced olives, and chopped pickled onion; chill. Combine pepper, salt, mustard, dillweed, mayonnaise, beer, and lemon juice; mix well and add to meat mixture. Toss lightly. Chill at least 1 hour. Garnish with pickled onions and olives.

SOURCE: Southern Living Magazine, April, 1977. Typos by Nancy Coleman.

Recipes from Glen's personal collection.

Preparation:

Recipes from Glen's personal collection.

Preparation:

Combine the sugar, cornstarch and sweetener, pressing out all lumps. Dump the blueberries into a 6-cup shallow casserole that has been lightly sprayed with nonstick vegetable cooking spray. Dump in the sugar mixture, add the lemon juice, and toss well to mix. With a potato masher, lightly mash the blueberries, set aside. Butter the bread,(with the margarine) lightly on one side, stack the slices and cut into ½" cubes.Dump into the casserole and toss well to mix. Bake the pudding uncovered in a moderate 350 F oven for 30 minutes, remove from oven, add the evaporated skim milk and stir well to mix.
Return to oven and bake uncovered for 15 minutes.Serve warm, topped, if you like, by a little whole milk. Makes 6 servings.



Converted by MM_Buster v2.0n.

Preparation:

Pour milk into blender container. Add remaining ingredients; cover.
Blend at high speed 15 seconds or until smooth. (Mixture will thicken as it stands. Thin with additional milk, if desired.) Makes about 5 cups or 5 servings.

Nutritional information per serving: calories - 150, protein - 7 gm., fat - 2 gm., carbohydrates - 23 gm., cholesterol 10 mg., sodium - 370 mg.
Diabetic Exchanges: 2% Lowfat Milk - ½, Starch/Bread - 1.

FROM: There's Always Room for Sugar Free JELL-O copyright 1992

JELL-O is a registered trademark of Kraft General Foods, Inc.

NOTE: Recipe calls for ice milk, however diabetics would be better served to use a sugar-free, low-fat frozen dairy dessert product. This would affect the nutritional information and you should adjust your exchanges as best you can. (Trish)

Recipes from Glen's personal collection.

Preparation:

Peel eggplant, and cut into 1" cubes; cook in a small amount of boiling wate 10 minutes or until tender. Drain. Let cool slightly.

Cook sausage and onion until onion is tender and sausage is brown. Combine eggplant, sausage mixture, egg, and breadcrumbs. Mix well, and spoon into a greased 1-quart casserole. Combine butter and cracker crumbs; sprinkle over casserole. Bake at 350 degrees for 25 minutes.

SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by Nancy Coleman.

Recipes from Glen's personal collection.

Preparation:

* Recipe calls for ice milk but diabetics would be better served to use a SF frozen dairy dessert instead.

Pour milk into blender container. Add remaining ingredients; cover.
Blend at high speed 15 seconds or until smooth. (Mixture will thicken as it stands. Thin with additional milk, if desired. Makes 5 cups or 5 servings.

Nutritional information per serving: calories - 170, protein - 9 gm., fat - 5 gm., carbohydrates - 23 gm., cholesterol - 10 mg., sodium - 410 mg.
Diabetic Exchange: Whole Milk - ½, Starch/Bread - 1.

FROM: There's Always Room for Sugar Free JELL-O copyright 1992

JELL-O is a registered trademark of Kraft General Foods, Inc.

Recipes from Glen's personal collection.

Preparation:

Cook beans in boiling salted water about 15 minutes or until almost tender; drain. Add corn, butter, whipping cream, salt, and pepper; mix well. cook over low heat, stirring often, 7 to 10 minutes, or until corn is done.

SOURCE: Southern Living Magazine, July 1980. Typos by Nancy Coleman.

Recipes from Glen's personal collection.

Preparation:

Thinly slice shelled eggs. Brown almonds in margarine until golden brown. Remove; drain on absorbent paper. In same pan saute onion and celery until golden; stir in arrowroot, salt, and curry powder; gradually stir in milk. Cook, stirring constantly, until thick and smooth. Stir in sliced egg; heat to boil. Place a slice of toast in the bottom of each of four individual, heated casseroles. Divide eggs evenly over the toast; sprinkle with almonds. Makes 4 servings.

Nutritional information per serving: calories - 275. Diabetic Exchanges: Bread - 1, Medium-Fat Meat ~ 1 ½, Fat - ½, Nonfat Milk - ½, Vegetable - ½

FROM: Recipes for Diabetics by Billie Little copyright 1972

Recipes from Glen's personal collection.

Preparation:

Cook ground chuck and onion in a large nonstick skillet over medium heat until browned, stirring to crumbe. Drain and pat dry with paper towels.
Drain and pat dry with paper towels. Return meat to skillet; stir in tomato sauce and seasonings. Continue to cook over medium heat, stirring constantly, until throughtly heated. Layer tortillas, meat sauce, and cheese in a 2 quart casserole dish coated with cooking spray; pour water over top. Cover and bake at 400 degrees fro 20 minutes. Serve hot. Food Exchange per serving: 2 MEDIUM-FAT MEATS EXCHANGE + 1 VEGETABLE EXCHANGE; CAL: 157; CAR: 6gm; PRO: 16gm; FAT: 7gm; SOD: 429;

Source: The ALL NEW Cookbook for Diabetics and Their Families by WHOM

Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Comine English peas, lettuce, spinach, green onions, bouillion granules, chervil and pepper in a large saucepan; stir in water. Cover and bring to a boil; reduce heat, and simmer 20 minutes. Process mixture to saucepan, and stir in milk. Cook over medium heat, stirring frequently, until thoroughly heated. Food Exchange per serving: ½ STARCH EXCHANGE; CAL: 46; CHO: tr; CAR: 8gm; SOD: 64mg:

Source: All New Cookbook for Diabetics and Their Families. Brought to you and yours via Nancy O'Brion and her Meal-Master

Recipes from Glen's personal collection.

Preparation:

Preheat the oven to 350.

Wash the chicken and pat it dry inside and out. Place the lemon in the cavity and place the chicken in a small roasting pan. Cut one clove of garlic in half and rub over the breast skin.

Bake the chicken for 20 minutes; add 1 ½ cups broth and bake for another 20 minutes. Reduce the heat to 375, add the remaining broth and garlic and cook for another 30 to 40 minutes, basting every ten minutes. Remove the chicken from the pan and place it on a platter, breast side down to rest for 10 to 15 minutes.

Pour the collected juices into a fat-skimming cup and defat. With a fork, mash the garlic. Place the garlic and defatted juices back in the roasting pan. Over medium-high heat, reduce the juices by half, stirring frequently.
Strain if you desire a smoother sauce. Carve the chicken and pass the sauce at the table.

From: The Good Food Cookbook Mistyped by Carolyn Shaw

Recipes from Glen's personal collection.

Preparation:

Recipes from Glen's personal collection.

Preparation:

Cayenne Pepper, to taste Flour, for coating the falafel

Puree the garbanzos in a food processor or in a blender.

Add the remaining ingredients, except the flour and mix well. The mixture will be soft.

Form the mixture into 1-inch balls or patties and coat with flour.

Bake in a preheated 350 F oven for 15 to 20 minutes.

To make a falafel sandwich, cut a piece of pita bread in half and put 2 to 3 falafel balls or patties into the open halves. Add lettuce, alfalfa sprouts, sliced tomatoes, green onions and low-fat Yogurt Dressing or Tahini Dressing.

Yield: 5 servings, 20 balls

One Serving = 4 balls Calories: 158 Protein: 7 g Fat: 5 g Carbohydrate: 23 g Fiber: 3.3 g Cholesterol: 0 mg Sodium: 341 mg Potassium: 237 mg

Exchange: 1-½ Starch/Bread ½ Medium-Fat Meat

Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.

Shared by: Norman R. Brown

Recipes from Glen's personal collection.

Preparation:

Keywords: Vegetarian, Vegan

Mix all ingredients.

The mixture should be the consistency of a creamy salad dressing. Add more water, if necessary.

Use as a sauce for a falafel sandwich.

Yield: 12 servings, ¾ cup

One Serving = 1 tablespoon Calories: 31 Protein: 1 g Fat: 3 g Carbohydrate:
1 g Fiber: 0.4 g Cholesterol: 0 mg Sodium: 4 mg Potassium: 30 mg

Exchange: 1 Fat

Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.

Shared by: Norman R. Brown

Recipes from Glen's personal collection.

Preparation:

* Sugar Twin is best for this Preheat oven to 375 F. Cream margarine and sweetener. Sift baking powder, salt, flour, then add alternately with skim milk to creamed mixture. Add almond extract, and beat egg whites until stiff peaks form, and fold in. Pour into 2 well-greased 9" layer pans. Bake about 30 minutes. Cool a few minutes, then remove from pans and cool further on wire racks. Top with Creamy Frosting. Makes 1 two layer cake.



Converted by MM_Buster v2.0n.

Preparation:

Recipes from Glen's personal collection.

Preparation:

Combine milk, dates, and salt in a small saucepan; bring to a boil.
Gradually stir in farina and vanilla. Reduce heat, and simmer, stirring constantly, 2 to 3 minutes or until thinckened.
Remove from heat; add margarine and sugar substitute, stirring until margarine melts. Spoon mixture into a serving bowl, and sprinkle with cinnamon. Serve hot. Makes 3, ½ cup servings.

Nutritional information per serving: calories - 71, protein - 3 gm., fat - 1 gm., carbohydrates - 12 gm., cholesterol - 1 mg., fiber - trace, sodium - 112 mg. Diabetic Exchanges: Starch - 1.

FROM: All New Cookbook for Diabetics and Their Families by University of Alabama at Birmingham copyright 1988

Recipes from Glen's personal collection.

Preparation:

Saute onion and celery in margarine in saucepan until tender. Add remaining ingredients; bring to a boil. Lower heat; cover and simmer about 20 minutes or until rice is tender. Remove from heat; toss lightly with a fork. Replace cover and let rice stand until dry, about 5 to 10 minutes.

SOURCE: Southern Living Magazine, April, 1974. Typed for you by Nancy Coleman.

Recipes from Glen's personal collection.

Preparation:

Combine crumbs with melted margarine and water; add spices and sugar replacement, if desired. Spread dough evenly in 8-10 inch pie pan, pressing firmly onto sides and bottom. Either chill until set, or bake at 325F for 8-10 minutes.

1 serving w/ graham cracker = 1 bread, 1 fat, calories: 85 1 serving w/ dry cereal = ½ bread, 1 fat calories: 64 1 serving w/ zwieback = ½ bread, 1 fat calories: 70



Converted by MM_Buster v2.0n.

Preparation:

Recipes from Glen's personal collection.

Preparation:

Combine flour, baking powder and salt. Cut in butter until mixture resembles fine crumbs. Add milk, stir until just moistened. Divide into 6 portions and spoon onto bubbling stew, soup or meat mixture. Cover tightly and simmer 15 minutes without lifting lid.

Makes 6 small dumplings 1 serving = 1 dumpling; 1 starchy choice 14 g carbohydrate; 3 g protein; 2 g fat; 360 kilojoules; 86 calories

Posted by Jane Knox

Recipes from Glen's personal collection.

Preparation:

Combine sugar, water, Sweet'n Low, egg whites, and cream of tartar in top of a double boiler and beat at high speed for 1 minute. Set over simmering water in the bottom of the double boiler. Continue to beat at high speed for 4-5 minutes or until soft peaks form. Remove from heat. Add vanilla to frosting and continue beating at high speed ½ minutes or until thick enough to spread on a cooled cake. Use about 2 ½ tablespoons per portion if frosting individually; or use this amount to frost a 2-layer cake or a 9-inch square cake, both of which would then be cut in 16 equal servings.
Food Exchange per serving: 1 VEGETABLE(1-1 ½ TABLESPOONS MAY BE USED AS A TOPPING FOR CAKE OR PUDDING WITHOUT COUNTING IT AS AN EXCHANGE) CAL: 23; CHO 6gm; PRO: negl; FAT: negl; LOW-SODIUM DIETS: May be used as written.

From: The New Diabetic Cookbook by Mabel Cavaiani, R.D. Brought to you and yours via Nancy O'brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Recipes from Glen's personal collection.

Preparation:

This recipe came from a cookbook that you can get by calling the NutraSweet/Eqaul Company. The cookbook is called THE NUTRASWEET SPOONFUL RECIPE COLLECTION.
Mix crumbs, margarine and the 3 tbsp. NutraSweet Spoonful in medium bowl; pat evenly on bottom of jelly roll pan, 15 x 10 inches.
Sprinkle gelatin over milk in small saucepan; let stand 2 to 3 minutes.
Heat over medium low heat, stirring constaantly, until gelatin is dissolved. Cool to room temperature.
Beat cream cheese until fluffy in large bowl; gradually beat in milk mixture. Beat in lemon juice and rind, vanilla and 1/3 to ½ cup NutraaSweet Spoonful. Pour mixture over crust;refrigerate until set, 3 to 4 hours.
Before serving, decorate to look like a flag, using the blueberries for the stars, and the raspberries for the stripes. Yield: 16 servings.
NUTRITIONAL INFORMATION: Serving Size: 1 pc. - approximately 1/16 recipe. Calories 170, Protein 5 g. carbohydrates 16 g, total fat 10 g, saturated fat 3 g, cholesterol 22 mg, fiber 3 g, sodium 202 mg.
DIABETIC FOOD EXCHANGE: 1 starch and 2 fat
PERSONAL NOTE from U. Taylor - folks I've made this one and left it plain ~ it was delicious - am thinking there are other possiblities for decorations depending on holidays - for Easter - tint coconut - use as grass and put SF jelly beans and maybe a SF chocolate bunny.

Recipes from Glen's personal collection.

Preparation:

Recipes from Glen's personal collection.

Preparation:

A Free Food is any food or drink that contains less then 20 Calories per serving. You can eat as much as you want of these items that have no serving size specified. Be sure to spread them through the day.

Drinks: Fruits: Condiments:

Bouillion* Cranberries Catsup(1 tb) or broth unsweetened Horseradish without fat (½ cup) Mustard Bouillion Rhubarb Pickles*, dill (low-sodium) unsweetened unsweetened Carbonated drinks ½ cup Salad Dressing sugar free low-Calorie Carbonated water Salad Greens: (2 tbsp) Club soda Endive Taco Sauce Cocoa powder, Escarole (t tbsp) unsweetened Lettuce Vinegar* (1 tablespoon) Romaine Coffee/tea Spinach Mixed drinks sugar free Sweet Substitutes:
Tonic water Candy, hard, sugar free sugar-free Gelatin, sugar free Jam/jelly, sugar free Vegetables: (2 tablespoons) (raw 1 cup) Pancake syrup, sugar free
(1-2 tbsp.) Cabbage Sugar Substitutes Celery
(saccharin, aspartame) Chinese Cabbage* Whipped Topping Cucumber (2 tablespoons) Green onions Hot peppers NONSTICK PAN SPRAY OR Mushroom VEGETABLE COOKING SPRAY Radishes Zucchini*

* 3 Grams or more of fiber per serving. * 400 milligarms or more of sodium per serving. * I use rice vingar

Source: All New Cookbook for the Diabetic and Their Family by The University Of Alabama At Birmingham Brought to you and yours via Nancy O'Brion and Her Meal-Master

Recipes from Glen's personal collection.

Preparation:

instructions. Makes 16 1-Cup Servings. Exchanges: Each Serving equals 1 Milk and ¾ Fruit. Calories: 125 From Files of A.Broaddus 6/24/93



Converted by MM_Buster v2.0n.

Preparation:

Preheat oven to 350 degrees. Use a 10" nonstick deep pie plate or spray the pan with vegetable pan-coating. Arrange apple slices evenly in pan.
Use a blender or food processor to combine milk and eggs. Add remaining ingredients and blend for 5 seconds. Scrape down sides of blender with a spatula and blend until ingredients are mixed together, about 30 seconds. A bowl and whisk can be used to prepare batter by hand. Spread the batter over the apples. Bake for 1 hour or until custard forms and the cake tests done by inserting a toothpick form and the test done by inserting a toothpick that comes out clean. Serve warm or at room temperature. Food Exchange per serving: 1 FRUIT EXCHANGE + ½ WHOLE MILK EXCHANGE; CAL: 148; CHO: 22g; PRO: 5g; FAT: 5g; SOD: 57mg; CHOL: 143mg; LOW-SODIUM DIETS: This recipe is excellent. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.D.;M.S. and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Preheat oven to 350. Combine all ingredients, shape into a loaf and place on a rack in a shallow baking pan. Bake, uncovered, 1 hour.

Per serving: 23g protein, 15g fat, 7g carb., 214mg sodium, 70mg chol., 270 calories.

Recipes from Glen's personal collection.

Preparation:

Melt butter in a heavy frypan. Add sliced onion, cover, cook over load heat about 5 minutes until onion is tender. Remove lid, increase heat to high.
Cook and stir until onions are golden. Reduce heat, stir in flour and wine.
Simmer 1 minute. Add water; stir in bouillon cubes. Bring to a boil, reduce heat and simmer 5 minutes. Season to taste with salt and pepper. Place bread slices in a 325 degree oven for 5 minutes, to dry. Pour soup into 4 heated ovenproof bowls. Place a slice of bread on top of each; allow bread to soak up soup, then cover with ¼ cup cheese per bowl. Bake in a 325 degree oven for 25-30 minutes until cheese is lightly browned.

Makes 4 services 1 serving = 1 cup; 1 protein choice; 1-½ starchy choice; 1-½ fats/oils choice; 20 g carbohydrate; 11 g protein; 11 g fat 930 kilojoules; 223 calories

Posted by Jane Knox

Recipes from Glen's personal collection.

Preparation:

Preheat OVEN TO 350 f. Sift together flour, baking powder, and salt. Beat egg yolks in a small bowl, rapidly, until very thick and lemon colored, adding almond and vanilla flavorings during the beating. With clean beaters, beat the egg whites until stiff and shiny; begin to add sugar, not more than 1 Tablespoon at a time, and beat constantly. Continue to beat rapidly until whites are very stiff and glossy. Gently fold in the beaten egg yolks. In the same manner fold in the dry ingredients until well mixed. Using a small spatula and a measuring tablespoon, measure and droop onto ungreased baking sheets, spacing 2 inches apart. Bake for 10 minutes until light and golden brown. Remove at once from sheet to cool. one serving = 4 cookies = 1 bread exchange CHO 11, PRO 2, FAT 2, CAL 67, Na 94



Converted by MM_Buster v2.0n.

Preparation:

In a shallow dish, combine eggs, milk, vanilla, sugar, and cinnamon. Dip bread slices into milk mixture, coating both sides. Allow excess to drain.
Place slices on a nonstick baking sheet. Bake in a preheated 400 degree F. oven for 10 minutes on each side or until golden brown. Makes 10 baguette slices, 5 servings of 2 slices each.

Nutritional information per serving: calories - 110, protein - 5 gm., fat - 3 gm., carbohydrates - 14 gm., cholesterol - 110 mg., fiber - 0, sodium - 174 mg., potassium - 76 mg. Diabetic Exchanges: Starch/Bread - 1, Fat - ½.

FROM: The UCSD Healthy Diet for Diabetes by: Susan Algert, M.S., R.D., Barbara Grasse, R.D., C.D.E., Annie Durning, M.S., R.D. copyright 1990.

Recipes from Glen's personal collection.

Preparation:

Cream margarine and sugar replacement; add egg. Stir in remaining ingredients. Spoon into greased muffin tins, filling no more than two-thirds full. Bake at 400øF for 25 minutes, or until done. For those who like spices, you may add cinnamon, nutmeg, ginger, cloves to the mix - just a dash of each. Yield: 12 muffins

PER SERVING (1 Muffin):
Calories: 72
Exchanges: 1 bread

Recipes from Glen's personal collection.

Preparation:

Cream margarine and sugar replacement; add egg. Stir in remaining ingredients.
Spoon into greased muffin tins, filling no more than two-thirds full. Bake at 400F for 25 minutes, or until done. For those who like spices, you may add cinnamon, nutmeg, ginger, cloves to the mix - just a dash of each. yield : 12 muffins 1 muffin = 1 bread calories = 72



Converted by MM_Buster v2.0n.

Preparation:

Combine the orange juice, club soda, and banana in a blender and puree until smooth. Pour over the fresh fruit mixture. Sprinkle with the nutmeg and cardamom. Cover and refrigerate until ready to serve.
Sprinkle on the coconut and serve immediately.

Serves 6 ½-cup servings

One Serving = Calories: 81 Carbohydrates: 20 Protein: 1 Fat: 1 Sodium: 1 Potassium: 278 Cholesterol: 0

Exchange Value: 1-½ Fruit Exchanges

Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.

Posted from the Echo's Library 04/19/94 by Frank Skelly

Preparation:

Combine first 6 ingredients in a 1-quart saucepan. cover and cook for 5 to 10 minutes or until carrots are tender. Stir in grapes and serve hot.

SOURCE: Southern Living Magazine, sometime in 1972. Typos by Nancy Coleman

Recipes from Glen's personal collection.

Preparation:

Soften gelatin in cold water in a medium bowl; add boiling water and stir until dissolved. Stir in lemon juice, sugar, and salt. chill until slighlty thickened.

Combine salad dressing with remaining ingredients; gently fold into gelatin. Spoon into a 6-cup mold, and chill until firm.

SOURCE: Southern Living Magazine, sometime in 1974. Typos by Nancy Coleman.

Recipes from Glen's personal collection.

Preparation:

* Use your favorite sugar substitute Wash squash and cut into 1-½" slices. Place in saucepan with onion, salt, and sugar; add ½ cup water.
Cover tightly and steam about 10 minutes. Add butter and stir gently. Food Exchange per serving: 1 vegetable exchange, (make it work) NO'S NOTE: This would be excellent way to fix squash for the diabetic. All so I would cut down on the margarine. Note: This is my VERY FAVORITE way to eat squash (and we eat LOTS of squash) . (Nancy)

SOURCE: Southern Living Magazine, April, 1974. Typos by Nancy Coleman.

Recipes from Glen's personal collection.

Preparation:

Heat oil in a large skillet (preferably nonstick) over medium heat. Add onion, carrot, celery, and green pepper, saute until the onion is translucent (about 3 to 5 minutes.) If vegetables begin to stick, add a small amount of water. Add remaining ingredients except the black pepper, and stir the mixture until well blended. When the sauce begins to simmer gently, cover and let simmer for 30 to 40 minutes, stirring occasionally.
Remover from stove, season with black pepper and serve. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE; CAL: 71; FAT: 4gm; CHO: 0; SOD: 245mg; PRO: 2gm; Source: Diabetic Forecast; Sept. 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master

Recipes from Glen's personal collection.

Preparation:

Plunge the tomatoes into boiling water & then into iced water to remove their skins. Chop the tomatoes & set aside. In a stockpot, saute the onions & celery in the oil over medium heat until tender, 5 minutes. Stir in the garlic, zucchini, corn & saute for another 2 minutes. Add the broth & bring to a boil. Add the tomatoes, salt & basil. Reduce the heat, cover & simmer for 15 minutes, stirring occasionally. Add the pasta, cover & simmer for 30 minutes (Seems rather a long time to me!). Sprinkle with the pepper & serve hot.

"Vegetarian Gourmet" Summer, 1994

Recipes from Glen's personal collection.

Preparation:

* The recipe calls for cherries in light syrup, but I don't see why you couldn't use water-packed cherries. (Trish)

Line bottom and sides of 9 x 5-inch loaf pan with plastic wrap; set aside.
Drain cherries, reserving syrup. If necessary, add enough cold water to reserved syrup to measure ½ cup. Cut cherries into quarters.
Completely dissolve gelatin in boiling water. Add measured syrup. Stir in yogurt until well blended. Chill until mixture is thickened but not set, about 45 minutes to 1 hour, stirring occasionally. Gently stir in cherries and whipped topping. Pour into prepared pan; cover. Freeze until firm, about 6 hours or overnight.
Remove pan from freezer about 15 minutes before serving. Let stand at room temperature to soften slightly. Remove plastic wrap. Cut into slices.
Makes 12 servings. NOTE: Cover and store leftover terrine in freezer.

Nutritional information per serving: calories - 50, protein - 2 gm., fat - 2 gm., carbohydrates - 7 gm., cholesterol - 0, sodium - 45 mg.
Diabetic Exchanges: Fruit - ½, Fat - ½.

FROM: There's Always Room for Sugar Free JELL-O copyright 1992

JELL-O and COOL WHIP LITE are registered trademarks of Kraft General Foods, Inc.

Recipes from Glen's personal collection.

Preparation:

Combine all ingredents, stirring well, pour into 8" square baking pan.
Freeze mixture until almost firm. Spoon mixture into large bowl, abd beat at medium speed of electric mixer until smooth and creamy. Spoon individual dessert dishes. Food Exchange per serving: 1 FRUIT EXCHANGE; CAL: 54; CAR: 13gm; PRO: 1gm; FAT: tr; SOD: 1mg; Source: The ALL NEW Cookbook for Diabetics and Their families Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Preheat oven to 400^. Spray muffin tins with non-stick coating agent. Mix bran cereal amd fruit in mixing bowl. Add milk; stir and let stand 5 minutes. Add oil and egg and mix well. Mix flour and baking powder and add to bran mixture. Stir until flour is blended or moistened. Spoon into prepared muffin tin. Baqke 15 minutes and remove from tins immediately.
Makes 12 muffins.

Per Serving: Calories 105 Carbohydrates 15 gm Fat 4 mg Protein 3 gm Sodium 290 mg

Posted on NVN by Kay Newman (KNEWMAN1)

Recipes from Glen's personal collection.

Preparation:

Preheat oven to 350 degrees. Grease 2 large cookie sheets.
Mash bananas in large bowl until smooth. (You should have about 1-½ cups.) Stir in oil, vanilla and salt.
Add oats, oat bran, mixed fruits and nuts; stir well to combine.
Drop by rounded measuring tablespoonfuls onto prepared cookie sheets, about 1 inch apart. Flatten out slightly with back of spoon.
Bake about 20-25 minutes or until bottom and edges of cookies are lightly browned. Transfer cookies onto wire rack to cool completely. Store in refrigerator.
Makes 2 dozen. 105 calories per cookie, 2 g pro, 5 g fat, 14 g carb, 14 g sod, o mg chol.
Pat Empson 05/25 09:48 am

Recipes from Glen's personal collection.

Preparation:

Beat butter and sugar until well blended. Add combined flour and baking soda; mix well. Blend in extract. Stir in oats. Spread mixture in bottom of greased 13x9 inch pan. Spread with preserves to within ½ inch of outer edge of pan.
Sprinkle with almonds. Bake at 375 degrees for 22 to 25 minutes. Cool and cut into bars. Makes 20 bars Preheat oven to 350 degrees Grease 13x9 inch pan Note 1: Experiment with different flavor combinations of extract, nuts and preserves. Note 2: Oats can be old-fashioned or quick, but not instant.



Converted by MM_Buster v2.0n.

Preparation:

In a large pitcher combine soft drink mix and water; mix well. Add orange juice concentrate; mix well. When ready to serve, pour into punch bowl and add the white soda. Yield: 20 servings (5 quarts).

diabetic Exchanges: One serving equals ½ fruit; also, 38 calories, 3 mg sodium, 0 cholesterol, 9 gm carbohydrate, trace protein, trace fat. Source:
Taste of Home August/September 1993 From: Kaitlin Young

Recipes from Glen's personal collection.

Preparation:

Completely dissolve gelatin in boiling water. Add beverage. Chill until slightly thickened. Stir in fruit. Pour into individual dishes or medium serving bowl. Chill until firm, about 1 hour. Garnish if desired. Makes 3 cups or 6 servings.

Suggested combinations: Lime flavored gelatin and 1 can (8 ounces) pear halves in juice, drained.
Raspberry flavor gelatin and 1 can (8 ounces) fruit coctail in juice or sliced peaches in juice, drained.
Cherry flavor gelatin and 1 medium banana sliced.
Strawberry flavor gelatin and 1 cup sliced strawberries.
Orange flavor gelatin and 1 cup drained mandarin orange sections or unsweetened, crushed pineapple.
Nutritional information per serving (applies to ingredients in recipe):
calories - 25, protein - 1 gm., fat - 0, carbohydrates - 5 gm., cholesterol ~ 0 mg., sodium - 50 mg.
Diabetic Exchanges: Fruit - ½

FROM: There's Always Room for Sugar Free JELL-O copyright 1992

JELL-O is a registered trademark of Kraft General Foods, Inc.

Recipes from Glen's personal collection.

Preparation:

Preheat the oven to 325 degrees. Stir the herbs and seasonings into the olive oil or melted butter. In a large bowl, drizzle the oil or butter mixture over the cubed bread, tossing to mix well. Spread the cubes in a single layer on a paper lined baking pan. Depending on the dryness of the bread, bake for 10-30 minutes in the preheated oven. Stir the croutons every 10 minutes so they brown evenly. Cool the croutons before sprinkling on salads.

Croutons freeze well stored in plastic bags for many months. Stored at room temperature croutons will keep for a couple of weeks.

Preparation:

First plump the raisins by brining 1-¼ cups water to a boil and adding ½ cup raisins. Turn off the heat and let the raisins sit in the water for at least 10 minutes. Drain the raisins, reserving the raising water. Add only enough lukewarm water to the raisin water to make a total of 2-¼ cups. Put the raisins aside.

To Prepare the dough by machine: ******************************** Combine the oil, unbleached white flour, salt, rye flour, and 2 cups of the whole wheat flour in the mixing bowl of your electric mixer. Stir in the activated yeast. Once the flour is incorporated increase the mixer spead to medium. Use the dough hook to knead the dough for about 10 minutes, adding only enough flour to form a medium stiff dough that comes off the sides and bottom of the bowl. Reduce the speed and gently knead in the raisins.

To Prepare the dough by hand: ***************************** Combine the oil, unbleached flour, salt, rye flour, and 2 cupts of the whole wheat flour in a medium size mixing bowl. Use a wooden spoon to stir in the activated yeast. Mix all together to form a medium soft dough. Sprinkle a little whole wheat flour on your work surface. Knead the dough, adding additional flour only if necessary to keep the dough from sticking. Knead the dough for 15-20 minutes until to becomes smooth and quite elastic.

Raising the Dough and Forming the Loaves:
***************************************** Place the well kneaded dough in a lightly oiled bowl. Cover the bowl with plastic wrap and let the dough rise in a warm, draft free place until doubled. Remove the plastic wrap from the bowl, and using your fist, gently deflat the dough by punching it down.
Knead the dough in the bowl about 10 times. Cover the bowl with plastic wrap and again let the dough rise until doubled in size. Punch the dough down again and turn out onto a very lightly floured surface. Divide the dough in half, Knead each half 8-10 times. Turn the dough over and, by placing your fingers on the bottom of the dough and your thumbs on tope, "cup" each half to form 2 round loaves. Place them on a cornmeal sprinkled, baking paper lined baking pan. Put the loaves in a draft free spot to proof until doubled in size.

Preheat the oven to 350 degrees. With a serrated knife, cut a cross on the top of each loaf. Bake the loaves in the preheated oven for 45-50 minutes.
When the loaves are removed from the oven, brush their tops with softened butter.

Recipes from Glen's personal collection.

Preparation:

Recipes from Glen's personal collection.

Preparation:

For crust, combine flours and the 1 Tablespoon sugar. Cut in margarine till mixture resembles coarse crumbs. Sprinkle with ice water; toss till crumbly.
Form dough into a ball. Press dough into a circle on waxed paper. Cover with another sheet of waxed paper. Roll into a 10 inch circle. Remove top sheet of waxed paper; invert onto an ungreased baking sheet. Crimp pastry edge. Prick with a fork. Bake crust in a 400 deg F. oven for 12-15 minutes or till lightly browned. Cool. Meanwhile, for glaze, combine the 2 teaspoons sugar and cornstarch. Stir in orange juice. Cook and stir till thickened and bubbly.
Remove from heat; cool. Place crust on a serving plate. Arrange kiwi fruit in the center. Arrange bananas around kiwi and berries around bananas. Spoon glaze over fruit. Serve immediately or chill 1 hour.

Per serving: 153 calories, 2 g protein, 24 g carbohydrates, 6 g fat, 0 mg cholesterol, 68 mg sodium, 232 mg potassium.



Converted by MM_Buster v2.0n.

Preparation:

For crust, combine flours and the 1 Tablespoon sugar. Cut in margarine till mixture resembles coarse crumbs. Sprinkle with ice water; toss till crumbly. Form dough into a ball. Press dough into a circle on waxed paper.
Cover with another sheet of waxed paper. Roll into a 10 inch circle. Remove top sheet of waxed paper; invert onto an ungreased baking sheet. Crimp pastry edge. Prick with a fork.
Bake crust ina 400 deg F. oven for 12-15 minutes or till lightly browned.
Cool. Meanwhile, for glaze, combine the 2 teaspoons sugar and cornstarch.
Stir in orange juice. Cook and stir till thickened and bubbly. Remove from heat; cool.
Place crust on a serving plate. Arrange kiwi fruit in the center. Arrange bananas around kiwi and berries around bananas. Spoon glaze over fruit.
Serve immediately or chill 1 hour.
*********************************************** Per serving: 153 calories, 2 g protein, 24 g carbohydrates, 6 g fat, 0 mg cholesterol, 68 mg sodium, 232 mg potassium.

Recipes from Glen's personal collection.

Preparation:

Recipes from Glen's personal collection.

Preparation:

Combine unflavored gelatin and fuit-flavored gelatin in a medium bowl. Add boiling water, and stir until gelatin dissolves. Pour gelatin into a 8" square baking pan coated with cooking spray. Cover and referigerate until firm. Cut into 1" squares to serve. Food Exchange per serving: FREE; CAL:
24; CAR: 0gm; PRO: 5 gm; FAT: tr; SOD: 78mg; Source: All New Cookbook for Diabetics and Their Family by WHOM Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Bring a large kettle of water to a boil and cook pasta until al dente, 8 to 10 minutes. Drain in a colander and set aside. In a large non-stick skillet, heat oil. Add pepper flakes, garlic, green onion, sundired tomatoes, gingerroot and orange zest. Stir-fry 1 minute; then add pasta and stir-fry 1 minute; then add pasta and stir-fry 1 minute more. Add tomato paste, plum tomatoes, broth, salt and pepper. Mix all ingredients well. Cook until heated through. Garnish with chives and drizzle with sesame oil. Food Exchange per servings: 2 STARCH/BREAD EXHANGE + 1 FAT EXCHANGE; CAL: 185; CHO: 0mg; CAR: 32; PRO: 7g; SOD: 121mg; FAT: 4g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master

Recipes from Glen's personal collection.

Preparation:

Combine all ingredients in a large Dutch oven. Cover and bring to a boil.
Reduce heat and simmer 45 minutes to 1 hour. Serve hot. Food Exchange per serving: 1 STARCH EXCHANGE PER SERVING: CAL: 84; CHO: 6mg; CAR: 15gm; PRO:
4gm; FAT: 1gm; SOD: 250mg;

Source: All New Cookbook for Diabetic and Their Families. Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Recipes from Glen's personal collection.

Preparation:

In a shallow bowl, combine flou, salt, and pepper. Add scallops and toss to coat. Melt margarine in skillet. Add garlic and cook two minutes, stirring frequently. Add scallops, cook, stirring, until cooked through, about 5 minutes. Sprinkle with parsley and lemon juice.

Per serving: 20g protein, 9g fat, 8g carb., 275mg sodium, 37mg chol., 194 calories.

Recipes from Glen's personal collection.

Preparation:

Bring tomato juice to a boil in small saucepan. Completely dissolve gelatin in boiling tomato juice. Chill until slightly thickened.
Combine remaining ingredients in medium bowl; mix well. Stir into gelatin mixture. Pour into individual dishes or medium serving bowl. Chill until firm, about 3 hours. Makes 3 2/3 cups or 7 servings.

Nutritional information per serving: calories - 25, protein - 2 gm., fat - 0, carbohydrates - 4 gm., cholesterol - 0 mg., sodium - 220 mg.
Diabetic Exchanges: Vegetable - 1

FROM: There's Always Room for Sugar Free JELL-O copyright 1992

JELL-O is a registered trademark of Kraft General Foods, Inc.

NOTE: At the beginning of the recipe it suggests that this is a good salad to serve molded. Just be sure to spray mold(s) with a nonstick cooking spray before molding. (Trish)

Recipes from Glen's personal collection.

Preparation:

In all recipes, for best results, the gelatin needs to be chilled to the proper consistency. Use this chart as a guideline to determine the desired consistency and the approximate chilling times for a 4-serving package.

When recipe It means gelatin It will take about: Use it says:
should ... Reg. set Speed set* for:
========================================================================== "chill until be consistency of 1 hour 3 min. glaze for syrupy" thick syrup pies, fruit

"chill until be consistency of 1 ¼ 5 to 6 adding crmy slightly unbeaten egg hours minutes ingred. or thickened: whites mixture to be beaten

"chill until be thick enough 1 ½ 7 to 8 adding thickened" so that spoon drawn hours minutes solid ing.
thru it leaves a like fruit definite impression or veggies

"chill until stick to the finger 2 indiv. layered set but not when touched and hours serv.-15 gelatin firm" should mound or move min. 2 to mixtures when bowl or mold is 6 cup bowl tilted 30 min.

"chill until not stick to finger indiv. unmolding firm" when touched and molds at least 3 hr. & serving not mound or move 2-6 cup mold:
when mold is at least 4 hours
tilted 8-12 cup mold:
at least 5 hours or
overnight
========================================================================== *Speed set (ice cube method) not recommended for molding because pieces of unmelted ice may result in pockets of water

HINTS
Substitute COLD carbonated beverages, such as club soda, fruit flavored sparkling water, or diet carbonated soft drinks, for part or all of the cold water.
Do not use frexh or frozen pineapple, kiwi, papaya, figs or guava; an enzyme in these fruits will prevent the gelatin from setting. The fruits are fine, however, if cooked or canned, because these processes inactivate the enzyme. (You may also use these fruits as a garnish without a problem.
To easily combine whipped topping, yogurt, sour cream or mayonnaise with gelatin, use a wire whisk or fork.
To speed chilling time, choose the right container. Metal bowls or mokds chill more quickly than glass or plastic bowls so your gelatin will be firm in less time. Individual servings in small dishes chill faster than large servings.
To determine the volume of your mold, measure first with water. Most recipes indicate the size of the mold needed. Using a mold that is too large makes unmolding difficult.
If using a mold for summer salads or desserts, remember any "mold" can do -- traditional molds, plus many untraditional ones, like loaf pans, cake pans, fluted tube pans or metal mixing bowls.
Spray the mold lightly with non-stick cooking spray to make the gelatin easier to unmold.
Before unmolding, make sure gelatin is completely firm. (It should not feel sticky or move to the side if tilted.)
To unmold, use a small metal spatula dipped in warm water to loosen top edge. Dip mold in warm, not hot, water, just to the rim, for about 10 seconds. Lift from water, hold upright and shake to loosen gelatin.
Use a bowl instead of a mold for many of these recipes; it makes serving easier, family-style. Or pour mixture into individual dishes for meals when the family is on different schedules.
Keep nutritious snacks (any of these recipes that combine gelatin with vegetables, fruits or lowfat dairy products) on hand in individual serving cups or plastic containers for kids or dieters. Foil baking cups set into muffin pans work well, too, and are easy to store in the refrigerator.
If making salads for a party, double the recipe, except for flavoring ingredients like salt, vinegar and lemon juice; use just 1 ½ times these ingredients.
Carry gelatin molds to parties in the molds themselves, then unmold onto chilled plate. Or chill in attractive bowl and serve from it.

FROM: There's Always Room for Sugar-Free JELL-O copyright 1992

JELL-O is a registered trademark of Kraft General Foods, Inc.

Recipes from Glen's personal collection.

Preparation:

Recipes from Glen's personal collection.

Preparation:

Melt chocolate to boiling water. Cool. Cream butter, sugar replacement amd fructose until fluffy. Add egg yolks, one at a time, beating well after each addition. Blend in vanilla and chocolate water. Sift flour with baking soda and salt, add alternately with buttermilk to chocolate mixture, beating well after each addition until smooth. Fold in beaten egg whites.
Grease three 3 9" baking pans; line them with paper, grease again, and lightly flour pans; pour batter into the three pans. Bake at 350 degrees for 25 to 30 minutes or until cakes test done. Remove from pans onto racks, remove paper lining. Cool. Food Exchange per serving: ½ BREAD EXCHANGE + ½ FAT EXCHANGE; CAL: 50; Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Recipes from Glen's personal collection.

Preparation:

*Date sugar can be found at Health Food Stores. Preheat oven to 350 degrees. In a heavy saucepan water and date sugar for 5 minutes. Cool. In a baking powder, baking soda, and egg. Mix until just blended. Pour batter into 9" square baking pan lightly sprayed with cooking spray. Bake for 24 to 35 minutes or until gingerbread pulls away from pan and springs back when touched. Cool in pan for 5 minutes. Transfer cake to a wire rack to continue cooling. Cut into 1 ½" squares. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE; CAL: 84; PRO: 2g; CAR: 16g; FAT: 2g; CHO: 9mg; SOD:
71gm;

Source: The Joslin Diabetes Grormet Cookbook by Bonnie Sander & Frances Tower Giedi

Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Combine onion, garlic, ginger, turmeric, and chili powder in a medium bowl, stirring well. Add roast, stirring to coat. Cover and refrigerate 2 to 3 hours. Brown roast in large saucepan coated with cooking spray. Stir in tomatoes, water, and bouillon granules. Bring to a boil, reduce heat, and simmer, partially covered, 1 hour. Uncover and simmer and additional 30 minutes or until meal is tender and liquid is reduced. Serve hot. NOTE:
Gingered Beef may be served over hot cooked rice that has been cooked without salt and fat. (Check Exchanage List for value on rice.) (I would prefer pasta if possible. LIKE that pasta.) Food Exchange per serving: 2 LEAN MEAT EXCHANGE + 1 STARCH EXCHANGE; CAL: 147; CAR: 13gm; PRO: 17gm; FAT: 4gm; SOD: 253mg;

Souce: The ALL NEW Cookbook for Diabetics and Their Families by WHOM Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Bring sugar, water, ginger and cinnamon stick to boiling in small sauce pan, stirring constantly to dissolve sugar. Lower heat, simmer, uncovered, for 10 minutes. Strain through sieve into a bowl. Cool to room temperature.
Add strawberries and grapes to syrup. Quarter cantelope. Remove seeds. Cut into wedges, then crosswise into bite size pieces. Add to bowl.
Refrigerate, covered, until cold & serve.

Nutrient Value Per Serving: 83 Calories, 1 g Protein, .42 g Fat, 21 g Carbohydrate, 5 mg Sodium, and 0 mg Cholesterol.

Exchanges: 1 1/3 Fruit.

Recipe From "Family Circle" magazine 6/25/91. Posted by Anne Marie Chiappetta.

Recipes from Glen's personal collection.

Preparation:

Drain pears, reserving juice; set aside. Finely chop pears; set aside.
Dissolve gelatin in boiling water; add lemon juice. Add enough ice cubes to reserved pear juice to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice; pour into blender container.
Add cottage cheese, salt and ginger; cover. Blend until smooth. Stir in pears. Pour into 3 individual plastic containers (for brown bagging) or serving dishes. Chill until firm, about 2 hours. Makes 3 cups or 3 entree servings.

Nutritional information per serving: calories - 120, protein - 13 gm., fat - 2 gm., carbohydrates - 14 gm., cholesterol - 5 mg., sodium - 480 mg.
Diabetic Exchanges: Lean Meat - 1 ½, Fruit - 1.

FROM: There's Always Room for Sugar Free JELL-O copyright 1992

JELL-O is a registered trademark of Kraft General Foods, Inc.

Recipes from Glen's personal collection.

Preparation:

Mix all ingredients together in a small bowl. Use to marinate meat, fish, chicken for an hour or overnight, turning to coat from time to time.
Remaining marinade may be used to baste meat while is cooking.
Makes ¾ cup = 6 servings.

Food Exchange per serving: FREE; CAL: 46; CHO: 0mg; CAR: 6g; PRO: 1g; SOD:
202mg; FAT: 0g;

Recipes from Glen's personal collection.

Preparation:

Combine cake flour, sugar replacement and oatmeal in a bow; cut margarine until all ingredients are blended into a crumbly dough. Press one-half of the dough into the buttom of a 11 X 7-IN well-greased pan. Spread ½ cup of the chocolate topping over the entire surface. Sprinkle with remaining dough and gently press the top dough. Drizzle with remaining chocolate topping. Bake at 350 degrees for 25 to 30 minutes. Cool slightly. Cut into 1" squares. Food Exchange per serving: 1 SQUARE 1/5 BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 1 SQUARE: 32;

Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Brown onions in 2 tb vegetable oil in a heavy frying pan over moderate heat, stirring occasionally. Transfer onions with a slotted spoon to a heavy saucepan. Add remaining tablespoon of oil to frying pan. Trim all visible fat from the beef and cut into ¾" cubes. (This is easier if the meat is slightly frozen.) Brown beef in the frying pan over moderate heat, stirring occasionally. Transfer meat with a slotted spoon into spoon into saucepan with the onions. Discard as much fat as possible from the frying pan. Add broth to frying pan and cook and stir over low heat to get as many of the brown particles in the pan as possibe into the broth. Pour the hot broth into saucepan with the onions and meat. Add seasoning and tomatoes to meat and broth. Cover and simmer over low heat until meat is tender. Remove from heat. Cool to room temperature. Refrigerate until thoroughly chilled and the fat has risen to the top. Remove the fat and discard it. Return the soup to heat. Taste for seasoning and salt if necessary. Add potaoes to soup. Cover and simmmer 15-20 minutes or until potatoes are tender. Serve 1 cup hot soup per serving. Food Exchange per serving: 2 LEAN MEAT EXCHANGES + ½ BREAD EXCHANGE; CAL: 95; CHO: 9; PRO:
13gm; FAT: negl.LOW-SODIUM DIETS: Use low-sodium broth and fresh tomatoes or tomatoes canned without salt.

Source: The NEW Diabetic Cookbook by Mabel Cavaiani, R.D. Brought to you and yours via Nancy O'brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Brown roast over medium heat in a small Dutch oven coated with cooking spray. Add onion, and continue to cook over medium heat 2 to 3 minutes or until onion is tender. Add water, paprika, bouillon granules, and green pepper, stirring well. Cover and cook over low heat 2 hours or until meat is very tender.

NOTE: Goulash With Green Peppers may be served over hot cooked noodles or rice that has been cooked with out salt and fat. (Check Exchanges Lists for values on noodles and rice.) ( I would prefer to use pasta.)

Food Exchange per serving: 2 LEAN MEAT EXCHANGE + ½ STARCH EXCHANGE; CAL:
236; CAR: 7gm; CAR: 7gm; PRO: 24gm; FAT: 6gm; SOD: 84mg;

Source: The ALL NEW Cookbook for Diabetics and Their Families by WHOM.
Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Combine ingredients in 9 inch pie tin and mix well with a fork. Press crumbs evenly around the edges and on the bottom of the pie tin. Bake at 350 for 6 minutes. Cool an fill as desired. Cut into 8 even portions.
Nutritive value for 1 portion (⅛ of recipe) Food Exchange per serving:
½ BREAD EXCHANGE + 1 FAT EXCHANGE; CAL 78; CHO 8 gm; PRO 1 gm; FAT 5 gm; Na 100 mg; LOW-SODIUM DIETS: Use salt-free margarine Source: The New Diabetic Cookbook by Mabel Cavaiani; R.D. Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Preheat oven to 325 F. Spray baking pan, 13 x 9 ~inches, with vegetable spray.
Cream margarine and sugar until fluffy. Stir in molasses, egg substitute, and orange juice concentrate. Mix in the remaining ingredients. Spread in pan.
Bake for 25 to 30 minutes. Cool. Cut into bars, 2 x 1 ½ inches. From All-In-One diabetic cookbook No artificial sweeteners. 1 serving = 1 bar: 1 starch/bread exchange 72 cal, 2 pro, 3 fat, 11 carbo, 45 Na, 0 chol



Converted by MM_Buster v2.0n.

Preparation:

In a medium sized bowl beat together until creamy - butter, eggs, apple juice, and applesauce. Add flour, baking powder, baking soda, and cinnamon. Beat well. Stir in raisins if desired. Oil and flour an 8 square baking pan. Line bottom of pan, 1 layer deep, with thinly sliced apple.
Spoon batter over apples and smooth top. Bake at 350 degrees for 25 to 30 minutes or until well-browned. Invert onto a wire rack to cool, apple side up. Serve apple side up on individual dessert plates and spoon warm applesauce over each portion. Serves: 6 This is a recipe from SWEET AND SUGARFREE cookbook by Karen E. Barkie.

Recipes from Glen's personal collection.

Preparation:

Preheat oven to 300 degrees. In a large bowl, combine oats, almonds and cinnamon. Mix well. In a small bowl, combine reamining ingredients.
Drizzle over oats. Mix well until all ingredients are moistened. Spread mixture evenly in a 10 x 15 inch baking pan that has been sprayed with a nonstick cooking spray. Bake 20 minutes. Stir granola and return to oven for 5 minutes. Stir again and return for another 5 minutes. Cool in pan, stirring occasionally. Store in an airtight container. Each serving provides: 168 calories. Equal to: 1 bread exchange, 1 fat exchange and 41 additional calories. Has: 4 gm. protein, 7 gm. fat, 23 gm. carbohydrate, 2 mg. sodium, 0 mg. cholesterol. This can be used as a plain snack, sprinkled over fruit or yogurt, cooked like oatmeal, or enjoyed cold with milk and raisins. This recipe can be doubled easily - just cook it longer each cooking time. This recipe came form THE LEAN & LUSCIOUS COOKBOOK.
Nutritional information is based using honey and almonds. In order to cut down on fat - leave almonds out and add a little more oats.

Recipes from Glen's personal collection.

Preparation:

Recipes from Glen's personal collection.

Preparation:

Combine grapes, cabbage, salt, black pepper, lemon juice, and mayonnaise.
Toss lightly. Serve on lettuce leaves. Garnish with additional whole fresh grapes, if desired.

SOURCE: Southern Living Magazine, sometime in 1972. Typos by Nancy Coleman.

Recipes from Glen's personal collection.

Preparation:

Recipes from Glen's personal collection.

Preparation:

Combine all ingredients except cinnamon in the top of a double boiler over boiling water. Cook, stirring, until mixture thickens, about 5 minutes.
Sprinkle with cinnamon, serve warm

Per serving: 3g protein, 0g fat, 38mg carb., 150mg sodium, 0mg chol., 213 calories.

Recipes from Glen's personal collection.

Preparation:

Remove ends from beans. Leave beans whole or cut crosswise into 1" pieces.
Place beans in 1" salted water (½ ts salt to 1 c water). Bring to a boil and cook uncovered for 5 minutes. Cover and cook until tender, 5 to 10 minutes longer. Drain beans, turn into a warm bowl, and set aside. Cook and stir shallots, tomato and mushrooms in margarine and oil until mushroom are tender, about 4 minutes. Season with salt and pepper to taste. Add vegetable mixture to beans and toss. I would cut back on the fat in this recipe.... Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE; CAL: 63; CHO: 0mg; CAR: 6g; PRO: 2g; SOD: 245mg; FAT: 4g;

Souce: All-In-One Diabetic Cookbook Brought you and your via Nancy O'Brion and her Meal-Master

Recipes from Glen's personal collection.

Preparation:

Wash the greens well and chop some of the stems with the leaves. In a large saucepan, cook onions in oil or butter until golden. Add greens and water.
Cover and cook over medium heat, stirring occasionaly, just until the greens are tender. Season with salt & pepper. Sprinkle with lemon juice if desired. Found on the cooking echo and have not used these greens to much.
I have the greens a Free. The onion could count as a ½ to 1 vegetables.
Sure that some could use this.

Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE

Recipes from Glen's personal collection.

Preparation:

Trim the stems & the spiny tips off the artichoke, slice in half lengthwise & rinse well under running water. Scrape out the choke. Using half a lemon for each artichoke, squeeze the lemon juice over all the cut sides.

Using thick, heavy duty aluminum foil, make baking cups large enough to hold each artichoke half. Place an artichoke half in each cup, cut side up, sprinkle with garlic & a drizzle of olive oil over each one. Sprinkle with salt & pepper. Add 2 tb of water to each half & cover the artichoke halves with foil.

On a closed grill over medium-hot coals, grill the artichoke halves for 1 hour or until tender when pierced.

Kelly McCune, "Vegetables on the Grill"

Recipes from Glen's personal collection.

Preparation:

Peel the eggplant, and then cut into ¾" slices.

Combine butter, garlic salt, and Italian seasoning; stir well. Brush eggplant sliced with butter mixture, and sprinkle with salt and pepper.

Place eggplant about 3 to 4 inches from coals. Grill over medium coals 10 minutes or until tender, turning and basting occasionally.

SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by Nancy Coleman.

Recipes from Glen's personal collection.

Preparation:

Preheat broiler. Coat broiler with non-stick cooking spray. Rinse turkey and pat dry. Mix together mustard, mayonnaise and lemon juice in a small bowl. Coat one side of turkey with half of mustard mixture. Broil about 4 inches from heat source 5 minutes. Turn and coat other side of turkey with mustard sauce and sprinkle with pepper and paprika. Broil 1 minute or until top is browned. Garnish with chopped parsley. Food Exchange per serving: 3 LOW-FAT MEAT EXCHANGES; CAL: 150; CHO: 74; CAR: 2g; PRO: 26g; SOD: 193mg; FAT: 3g;

Source Light & Easy Diabetic Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Completely dissolve gelatin in boiling water; pour into blender container. Add cottage cheese, avocado, ½ cup of the green onions, the jalapeno peppers, lemon juice, garlic and chili powder; cover. Blend on low speed, scraping down sides occasionally, about 2 minutes or until mixture is smooth. Pour into shallow 5-cup serving dish; smooth top. Chill until set, about 4 hours.
When ready to serve, top guacamole with the remaining ¼ cup chopped green onion, the tomato and olives. Serve as a dip with Chili Tortilla Chips (recipe follows) or fresh vegetables. Makes about 3 ½ cups or 10 servings.

Nutritional information per serving: calories - 70, protein - 7 gm., fat - 3 gm., carbohydrates - 4 gm., cholesterol - 0 mg., sodium - 280 mg.
Diabetic Exchanges: Medium Fat Meat - ½, Vegetable - 1.

CHILI TORTILLA CHIPS

6 (7-inch) flour tortillas
Non-stick cooking spray
Chili powder

Heat oven to 350 degrees.
Lightly spray tortillas with non-stick cooking spray; sprinkle with chili powder. Turn tortillas over; repeat. Cut each tortilla into 8 wedges; place on cookie sheet. Bake 8 to 10 minutes until crisp and lightly browned. Makes 48 chips or 12 servings.

Nutritional information per serving: calories - 60, protein - 2 gm., fat - 1 gm., carbohydrates - 10 gm., cholesterol - 0 mg., sodium - 90 mg.
Diabetic Exchanges: Starch/Bread - 1.

NOTE: You could practically elimate the fat content in the tortilla chips by using the new fat free flour tortillas. (Trish)

FROM: There's Always Room for Sugar Free JELL-O copyright 1992

JELL-O is a registered trademark of Kraft General Foods, Inc.

Recipes from Glen's personal collection.

Preparation:

Recipes from Glen's personal collection.

Preparation:

Cod, pollack and albacore tuna are examples of other lean fish that would be delicious substitutes for the halibut.

Heat oil in 10-inch nonstick skillet over medium-high heat. Add fish, onion, garlic, gingerroot and asparagus. Stir-fry 2 to 3 minutes or until fish almost flakes with fork. Carefully stir in remaining ingredients; heat through. Serve with additional soy sauce if desired.

4 servings.

Nutrition Information Per Serving 1 serving

Percent of U.S. RDA

Calories 170 Protein 34% Protein ,g 22 Vitamin A 18% Carbohydrate 9 Vitamin C 22% Fat,g 6 Thiamin 6% Cholesterol, mg 35 Riboflavin 6% Sodium, mg 630 Niacin 6% Potassium, mg 610 Calcium 4% Iron 8%

From the files of Al Rice, North Pole Alaska. Feb 1994

Recipes from Glen's personal collection.

Preparation:

Combine cake mix, water and almond extract in bowl. Beat until thoroughly blended. Drop by teaspoonfuls onto greased cookie sheet. Press an almond half into top of each cookie. Bake at 350 degrees for 8 to 10 minutes.
Food Exchange per serving: 2 cookies; ½ BREAD EXCHANGE + 2/5 FAT EXHANGE.
Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Preparation:

Preheat oven to 350. Place chicken in a casserole. Add pineapple chunks.
Combine remaining ingredients, pour over chicken. Cover and bake 1 hour.

Per serving: 36g protein, 5g fat, 21g carb., 899mg sodium, 114mg chol., 280 calories.

Recipes from Glen's personal collection.

Preparation:

Recipes from Glen's personal collection.

Preparation:

Heat oil in large saucepan. Add onions, celery, carrots, green pepper and garlic. cook until tender, about 10 minutes. Add water if necessary to prevent drying. Add beans, water, tomatoes and spices. Reduce heat to low and cook 1 hour. Remove and discard bay leaf. Sprinkle cheese over soup before serving.

Per serving: 7g protein, 6g fat, 21g carb., 168mg sodium, 1mg chol., 157 calories.

Recipes from Glen's personal collection.

Preparation:

Preheat oven to 350. In a small bowl, sift flour, cocoa and baking powder.
In another bowl, combine milk and water. Add vinegar. In a large bowl, cream margarine, sugar, salt and egg. Add extracts. Beat until smooth. Add baking soda to milk. Alternately add milk and dry ingredients to margarine mixture, beating on low speed until all ingredients are moistenend. Beat 1 minute on medium speed. Spread batter in a 9-inch round cake pan that has been well sprayed with a nonstick cooking spray. Bake 15-20 minutes, until top of cake is dry. Cool in pan 15 minutes. Loosen cake with knife and invert onto rack to finish cooling.

Per serving: 6g protein, 7g fat, 23g carb., 269mg sodium, 35mg chol., 215 calories.

Recipes from Glen's personal collection.

Preparation:

Recipes from Glen's personal collection.

Preparation:

1. About 20 minutes before serving, cook broccoli as package label directs, in small amount of boiling, salted water. During cooking, slit any thick stems, so broccoli will cook more readily. 2. Drain broccoli. Arrange on serving platter. 3. Combine butter and marjoram; pour over broccoli.
Garnish edge of platter with lemon wedges. MAKES 8 SERVINGS. Michelle Bruce 1:208/117

Recipes from Glen's personal collection.

Preparation:

Completely dissolve gelatin and salt in boiling water; pour into blender container. Add remaining ingredients; cover. Blend at low speed, scraping down sides occasionally, 2 minutes or until mixture is smooth. Pour into serving bowl. Chill until set, about 4 hours. Makes 3 ½ cups or 12 servings.

Nutritional information per serving: calories - 60, protein - 7 gm., fat - 3 gm., carbohydrates - 2 gm., cholesterol - 10 mg., sodium - 260 mg.
Diabetic Exchanges: Lean Meat - 1.

FROM: There's Always Room for Sugar Free JELL-O copyright 1992

JELL-O is a registered trademark of Kraft General Foods, Inc.

Recipes from Glen's personal collection.

Preparation:

Serve on toasted dill bread. Source: The San Diego Union-Tribune Food Section, Sept 29, 1994 & The Tuna Fish Gourmet Brought to you and yours via Nancy O'Brion and her Meal-Master

Recipes from Glen's personal collection.

Preparation:

Melt margerine in 12 inch skillet over med high heat. Stir in lemon juice, garlic, basil, and oregano. Add turkey breast slices. Cook 1 ½ to 2 mins on each side or until lightly browned. Remove turkey from skillet; keep warm. Add mushrooms, zucchini and onions to same skillet; cook and stir over med high heat until zucchini is crisp tender. Arrange vegetables and turkey on large serving platter. Per serving: 163 cals, 21% cals from fat, 27g prot, 5g chol, 4g fat, 71mg chol, 81mg sodium From The Turkey Store's A Fresh Approach Cookbook Typed by Lisa Greenwood This would work nicely for the diabetic.

Recipes from Glen's personal collection.

Preparation:

Place oat bran, rolled oats, Fiber one, bran flakes, raisins and walnuts in a bowl. Mix lightly and set aside. Place sugars and margarine in mixing bowl and mix at medium speed until light and fluffy. Add egg whites and vanilla and mix lightly scraping the bowl before and after adding the egg whites. In a separate bowl combine flour, baking powder, soda and salt and mix at low speed about ½ min to blend well. Add flour mixture and water to sugar mixture and mix at medium speed only until flour is moistened. Add bran mixture and mix at medium speed until well blended. Drop by heaping tablespoonfuls onto a cookie sheet that has been sprayed with cooking spray or lined with aluminum foil. Bake at 375 for 12-14 minutes or until lightly browned. Remove from oven and let sit for 1 minute. Remove cookies to wire rack and cool to room temperature. Author's Note: These cookies, which provide 2 grams of dietary fiber each, aren't terribly sweet. We like them this way, but if you prefer them sweeter, you can add 1 tbsp Weight Watchers dry substitute when adding the other sugars and this will not change the nutritive values. Nutritive Value per cookie: Food Exchange per serving: 1 BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 121; CHO: 15gm; PRO: 2 gm; FAT: 6 gm; LOW-SODIUM DIET: May be used as written.

Source: The New Diabetic Cookbook by Mabel Cavaiani, R. D. Brought to you and yours via Nancy O'Brion and her Meal-Master

Recipes from Glen's personal collection.

Preparation:

For four servings; cut 18 inch square of heavy duty foil into four squares.
In the center of each square, place one teaspoon oil and one tablespoon popcorn. Bring the four corners of foil to the center, making pouch like hobo knapsack. Seal edges well. With string, tie corners of each pouch to long handled barbeque tool or green stick.

Place pouch directly on hot coals and shake often until corn is popped.

Carefully open pouch and season popcorn with melted butter and salt. == Courtesy of Dale & Gail Shipp, Columbia Md. ==

Recipes from Glen's personal collection.

Preparation:

Combine evaporated milk and sugar replacement. Beat well until sugar is dissolved. Add whole milk and vanilla extract; beat well. Add eggs; beat eggs into milk mixture vigorously. Pour into ice cream maker. Freeze according to manufacturer's directions. 1 serving = ½ milk, ½ lean meat Calories = 122



Converted by MM_Buster v2.0n.

Preparation:

Combine sugar, mustard, salt, and flour in a small saucepan; stir well.
Combine remaining ingredients; beat well. Gradually add milk mixture to mustard mixture; cook over low heat, stirring constantly, until thickened and bubbly. Cool thoroughly, and store in refrigerator.

SOURCE: Southern Living Magazine, sometime in 1981. Typos by Nancy Coleman.

Recipes from Glen's personal collection.

Preparation:

NOTE: Allow 2 pounds rinsed, trimmed, raw vegetables such as bell peppers, jicama, and celery for every 8 to 10 servings.

Drain the hominy. In a food processor or a blender, combine the hominy, creamed corn, lemon juice, garlic, cumin, and cayenne. Whirl until smooth. Mound hummus into a bowl. (If making ahead, cover and chill up to a day; let warm to room temperature.)
Sprinkle hummus with chopped radishes and offer crisp raw vegetables to scoop up the mixture. Makes about 1 2/3 cups hummus, 8 to 10 appetizer servings.

Nutritional information per tablespoon: calories ~ 18, protein - 0.4 g., fat - 0.2 g., carbohydrate - 4 g., cholesterol - 0, sodium - 59 mg.

FROM: Sunset magazine, November 1992 issue

Recipes from Glen's personal collection.