Recipes

90 Calorie Banana Split

Servings: 4 servings

Ingredients:

1 package (4-serving size) JELL-O 2 md BananasBrand Watermelon Flavor ½ c Thawed COOL WHIP LITESugar Free Gelatin -Whipped Topping
1 cub Boiling water 1 tb Chopped walnuts
½ cub Cold water

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.

African Vegetarian Stew

Servings: 8 servings

Ingredients:

4 small Kohlrabies, peeled and cut
Into chunks
1 large Onion, chopped
2 Sweet Potatoes, peeled and
Cut into chunks
2 Zucchini, sliced thick
5 Tomatoes, fresh -or-
16 ounce Can Tomatoes
15 ounce Can Garbanzo beans
(chick-peas) with liquid
½ cub Couscous -or- Bulgar Wheat
¼ cub Raisins, dark or golden
1 teaspoon Ground Coriander
½ teaspoon Ground Turmeric
½ teaspoon Ground Cinnamon
½ teaspoon Ground Ginger
¼ teaspoon Ground Cumin
3 cub Water

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.

Alcohol Substitutes

Servings: 1 info/help

Ingredients:

1 Info/help

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.

All-American Tuna

Servings: 2 sandwiches

Ingredients:

1 can White albacore tuna;in water ⅛ ts Paprika;
¼ cub Celery; diced ¼ c Low-fat mayo;
1 tablespoon Red onion; diced ½ tb Parsley; chopped
¼ teaspoon Ground black pepper; 2 sl Swiss cheese;
1 tablespoon Lemon juice; Crusty rolls;
⅛ teaspoon Granulated onion powder;

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.

Almond Macaroons

Servings: 50

Ingredients:

1 egg white
¼ cub sugar; (sweetners do notwork)
1 teaspoon almond extract
¼ cub wheat germ

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.



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Almond Sugar Cookies

Servings: 32 cookies
Source: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin,
Annotation: Ph.D., and Frances Towner Giedt, copyright 1993, ISBN #0-553-08760-6. Formatted into MM by URsula R. Taylor. Preheat oven to 350F (180C). In a medium size bowl, combine margarine and fructose, beating until light and fluffy. Mix in egg white and almond extract. Gradually stir in flour, baking soda, and cream of tartar; mix well. Form into 1/2-inch (1.5 cm) balls. Place on a nonstick cookie sheet. Di a flat-bottomed glass into flour and press down on each ball to flatten cookie. Top each cookie with an almond slice. Bake for 8 to 10 minutes, until lightly browned. Transfer to parchment or wax paper to cool. Makes about 32 cookies. Per 2 cookie serving: calories - 90, protein - 2 g, carbohydrate - 10 g, fat - 4 g, calories from fat - 40%, dietary fiber - trace, cholesterol - 0 mg, sodium 49 mg, potassium - 33 mg, Joslin Exchanges - 1 bread/starch and 1 fat.

Ingredients:

5 tablespoon Margarine (75 g) 32 ea Almond slices
1 ½ tablespoon Fructose** (22.5 ml) **Substitute 4 pkts.
1 tablespoon Egg white (15 ml) -saccharin or 8 pkts.
¼ teaspoon Almond, vanilla, or lemon -aspartame or 4 packetsextract (1.25 ml) -acesulfame-K for the
1 cub Unbleached flour (125 g) -fructose. It will not
⅛ teaspoon Baking soda (.6 ml) -change the exchanges.
1 pinch Cream of tartar

Preparation:

Recipes from Glen's personal collection.

Ambrosia Parfaits

Servings: 6 servings

Ingredients:

1 can (8 ounces) pineapple tidbits -Instant Pudding and Pieor crushed pineapple in un- -Fillingsweetened pineapple juice, 1 sm Banana, choppeddrained 1 c Sliced strawberries
1 ½ cub Cold 2% lowfat milk ¼ c BAKER'S ANGEL FLAKE Coconut,
1 package (4-serving size) JELL-O -toastedVanilla Flavor Sugar Free

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.

Amish-Style Chicken And Corn Soup

Servings: 8 servings

Ingredients:

½ Stewing hen or fowl; 1 ts Saffron threads; (optional)
2 quart Chicken stock or broth ¾ c Corn kernels; (fresh/frozen)
¼ cub Onion; coarsely chopped ½ c Celery; finely chopped
½ cub Carrots; coarsely chopped 1 tb Parsley; fresh chopped
½ cub Celery; coarsely chopped; 1 c Egg noddles; cooked

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.

Anchovy Yogurt Dressing

Servings: 12 servings

Ingredients:

½ cub Plain low-fat yogurt; ⅛ ts White pepper;
1 tablespoon Salflower; 1 cl Garlic; minced=OR=- 2 tb Fresh parsley; chopped
1 tablespoon Corn oil; 1 tb Anchovy paste;
2 tablespoon White vinegar; ds Red(cayenne)pepper
pinch Salt;

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.

Angel Food Ice Cream Cake

Servings: 15 sweet ones

Ingredients:

1 Angel food cake (8 inches) Sugar
½ Gl Vanilla ice cream, -=OR=-slightly softened Sugar substitute to taste
2 quart Fresh strawberries

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.

Another Sweet Potato Casserole (Pge)

Servings: 6 servings

Ingredients:

4 medium Sweet potatoes ¼ c Orange juice
Vegetable oil cooking spray 2 tb Chopped walnuts
1 tablespoon Margarine ¼ ts Nutmeg

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.

Apple Cobbler

Servings: 8 sweet ones

Ingredients:

1 ¾ pound Med-sized cooking apples; ½ ts Salt; divided(Jonathans or Wealthies) Sugar substitute = 4 tb of
1 ½ tablespoon Fresh lemon juice; -sugar
1 tablespoon Cornstarch; ½ c Flour;
1 teaspoon Apple pie spice; 3 tb Margarine

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.

Apple Cobbler #2 - Diabetic

Servings: 8 servings
Source: Sugar Free...That's me! by Judith S. Majors copyright 1978, ISBN
Annotation: #0-345-28708-8. Formatted into MM by Ursula R. Taylor. Mix filling ingredients in a 8 x 8 x 2 pan. In a small bowl then mix the topping ingredients. Drop in eight mounds atop the aple mixture. Bake at 375 for 35 - 40 minutes. Cut in 2 inch squares. Serve Warm. Serves 8. 1 Serving = 98 calories, 1 Fruit Exchange, 1/2 Bread Exchange and 1/2 Fat Exchange.

Ingredients:

FILLING ½ c Flour
8 small Apples, peeled, cored & Artifical sweetener to -sliced -½ cup sugar
Artificial sweetenre to = ½ ts Baking powder¾ cup sugar ¼ ts Salt
2 tablespoon Flour 2 tb Soft butter
1 tablespoon Lemon juice 1 Egg **
1 teaspoon Vanilla **PERSONAL NOTE from Ursula
½ teaspoon Salt -Taylor - to cut back on fat
¼ cub Water -use egg substitute instead
TOPPING -of the egg.

Preparation:

Recipes from Glen's personal collection.

Apple Crisp

Servings: 1

Ingredients:

1 cooking apple; (peel & slice)
1 teaspoon orange juice
2 teaspoon granulated sugar replacement
2 tablespoon cornflakes; (crushed)
1 teaspoon margarine

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



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Apple Fudge Squares

Servings: 16 squares

Ingredients:

1 cub All-purpose flour, sifted 1 c Sugar
½ teaspoon Baking powder 2/3 c Applesauce
¼ teaspoon Baking soda 2 Eggs
¼ teaspoon Salt 1 ts Vanilla
½ cub Butter or margarine ½ c Pecans, chopped
2 ounce Unsweetened baking chocolate

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.

Apple Meat Loaf

Servings: 6 sweet ones

Ingredients:

2 ½ pound Lean beef; ground 1 tb Prepared mustard;
1 ½ cub Prapared stuffing mix 1 lg Onion; minced
2 cub Apples; finely chopped 3 tb Prepared horseradish;
3 Eggs; (or egg substitute) ¼ c Catup;
2 teaspoon Salt; (or to taste)

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.

Apple Pie

Servings: 8 servings

Ingredients:

1 Pastry shell, unbaked 1 ts Apple flavoring (?)
20 ounce Can unsweetened sliced apple ½ ts Vanilla flavoring
1 ½ teaspoon Apple-pie spice 1 ts Powdered butter flavoring
2 tablespoon Cornstarch ½ c Corn flakes, finely crushed
1 tablespoon Granulated sugar replacement

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.

Apple Pie #2

Servings: 8 servings

Ingredients:

7 medium Tart apples (4 to lb.) 1 ts Cinnamon
¾ cub Brown Sugar Twin ¼ ts Salt
2 tablespoon Flour Crust for 2-crust pie
⅛ teaspoon Nutmeg or mace 2 tb Margarine

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.

Apple Pie #3

Servings: 8 servings

Ingredients:

¾ cub Sugar replacement * 3 c Tart apples, peeled, cored
2 tablespoon Flour -and thinly sliced
½ teaspoon Cinnamon Pastry for double crust 9"
Dash of nutmeg -pie
Dash of salt 2 tb Diet margarine

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.

Apple Pudding

Servings: 6 sweet ones

Ingredients:

3 medium Cooking apples;peeled sliced Sugar substitute to equal
Vegetable cooking spray; -1/3 cup sugar
1 cub All-purpose flour; ½ ts Vanilla extract;
1 teaspoon Baking powder; 1 Egg;
¼ teaspoon Salt; ½ c Skim milk;
½ cub Reduced-cal margarine;

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.

Apple Pudding Cake

Servings: 10 servings
Source: Slim Gourmet Sweets and Treats by Barbara Gibbons and formatted
Annotation: into MM by Ursula R. Taylor - who got the recipe at a diabetic conference. Core and slice the apples. Arrange in rows or circles in a square or round 9 inch baking pan, sprayed with non-stick spray. Sprinkle lightly with lemon juice, sweetener and spices. Mix flour, egg, brown sugar substitute, and cold water. Beat until smooth. Spoon batter over the apples. Pour boiling water over the batter in a thin stream. Bake uncovered in a pre-heated oven at 375 degrees for 30 minutes. MAKES 10 servings. Each serving counts as 1 starch. Each serving has 80 calories and 0 grams of fat. Served warm this dessert has a sauce. Served, cold, it has a glaze. This desert does not turn brown like desserts with sugar. For richer color, sprinkle with cinnamon and garnish with grapes.

Ingredients:

2 large Apples (McIntosh & Granny 1 lg Egg OR 2 egg whites OR ¼Smith are great) -cup egg substitute
1 ½ teaspoon Lemon juice Equivalent of 3 tbsp. brown
Equivalent of 5 tbsp. sugar -sugar in Sweet n'Low Brownin your favorite sugar -Sugar substitute orsubstitute (Equal won't -ordinary sugar substitute**work in this one) 2/3 c Cold water
½ teaspoon Cinnamon 1 c Boiling water
1 pinch Nutmet **PERSONAL NOTE from Ursula
1 pinch Allspice -R. Taylor - or use Brown
1 cub Self-rising flour -SugarTwin...

Preparation:

Recipes from Glen's personal collection.

Apple Raisin Pudding

Servings: 6 servings

Ingredients:

2 cub Short grain rice;cooked ¼ ts Cinnamon;
1 cub Skim milk; ¼ ts Nutmeg;
Sweetener = 12 tsp sugar 1 Apple;
¼ cub Raisins; ¼ ts Ascorbic acid colour keeper
1 teaspoon Vanilla;

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.

Apple Walnut Bread Pudding

Servings: 8 servings

Ingredients:

4 slice Firm-textured white bread 1 ts Vanilla
2 teaspoon Margarine, melted 1 pk (4-serving size) JELL-O
2 medium Apples, chopped -Vanilla Flavor Sugar-Free
¼ cub Chopped walnuts -Pudding and Pie Filling *
2 cub Cold 2% lowfat milk 1 ts Ground cinnamon, divided
½ cub Thawed frozen egg substitute

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.

Apple Walnut Strudel

Servings: 10

Ingredients:

2 apples
1/3 cub walnuts; (chopped)
¼ teaspoon lemon juice
¼ cub margarine
1/3 pound phyllo leaves
bread crumbs

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



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Apple-Allspice Muffins

Servings: 12 servings

Ingredients:

¼ cub +2 tb reduced calorie ½ ts Ground allspicemargarine, divided ¼ ts Salt
Brown sugar substitute to = ¾ c Skim milk
¾ cub Brown sugar, divided 1 c Peeled, finely chopped apple
1 Egg Vegetable cooking spray
1 ¾ cub All-purpose flour, divided ½ ts Ground allspice
2 teaspoon Baking powder

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.

Apple-Go-Round

Servings: 1

Ingredients:

1 apple; (firm)
¼ cub orange juice
1 teaspoon lemon juice
1 tablespoon raisins
1 tablespoon celery
2 tablespoon applesauce
1 lettuce leaf; (optional)

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



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Applesauce Bar Cookies

Servings: 24

Ingredients:

1 ¾ cub sifted cake flour
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon allspice
⅛ teaspoon cloves
½ teaspoon salt
¼ cub margarine
¾ cub sugar
1 egg
½ cub unsweetened applesauce
½ cub raisins

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



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Applesauce Oat Bran Muffins

Servings: 12 servings

Ingredients:

1 cub All purpose flour Pie spice
1 cub Oat bran ½ c Unsweetened applesauce
¼ cub Packed brown sugar ½ c Water
4 teaspoon Baking powder ¼ c Vegetable oil
1 teaspoon Ground cinnamon or pumpkin 2 Large egg whites

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.

Applesauce-Raisin Cookies

Servings: 24

Ingredients:

¼ cub vegetable oil
¼ cub sugar
1 egg
1 teaspoon vanilla
½ cub unsweetened applesauce
½ cub whole wheat flour
½ cub unbleached flour
2 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
⅛ teaspoon cloves
½ cub rolled oats
½ cub raisins - dark or golden

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.

Apricot Kolachy

Servings: 24

Ingredients:

1 tablespoon active dry yeast
¼ cub lukewarm water
¼ cub + 2 T sugar
¼ cub margarine
2 eggs
½ teaspoon lemon extract
½ teaspoon salt
1 cub water
3 ½ cub to 4 c flour
24 dried apricots or prunes
½ teaspoon cinnamon

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.

Apricot Tea Sparkler

Servings: 4 servings

Ingredients:

1 1/3 cub Tea concentrate (qv) 1 1/3 c Water, sparkling, chilled
1 1/3 cub Apricot nectar, chilled

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.

Arkansas Cheescake

Servings: 8 servings

Ingredients:

1 Egg, seperated 1 ½ c Cottage Cheese
½ cub Skim Milk 1 tb Lemon Juice
1 package Gelatin (envelope) 1 ts Vanilla
⅛ teaspoon Salt 6 tb Lite Coolwhip
1 tablespoon Equal (no substitute)

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.

Artichokes In Dipping Sauce

Servings: 4 servings
Source: ADA NEWS, ADA Va. Affiliate, Inc. newsletter dated Sept. 1992.
Annotation: Formatted into MM by Ursula R. Taylor. Rinse artichokes and cut one inch off the tops. With scissors, trim off the thorny tips of the remaining leaves. In a large saucepan, saute onion, garlic, mint and rosemary in oil. Add lemon juice, vinegar, water and salt. Place artichokes in seasoned broth; cover and simmer until tender - about 40 minutes. Allow to cool in the broth. To serve, place each artichoke in a bowl with some of the broth to use as a dipping sauce. EXCHANGES: 1 artichoke with dipping sauce - 2 vegetables and 2 fat. Carbohydrates: 20 gm, protein 2.8 gm, fat 14 gm, sodium 402 mg.

Ingredients:

4 medium Artichokes 1 Onion, chopped
2 cl Garlic, minced 2 tb Minced fresh mint
½ teaspoon Crumbled rosemary ¼ c Salad or olive oil
2 tablespoon Lemon juice ½ c Cider vingegar
½ cub Water ½ ts Salt

Preparation:

Recipes from Glen's personal collection.

Asparagus Cashew

Servings: 4 - 6 folks

Ingredients:

¼ cub Salted cashew nuts; 4 tb Margarine; to tasteUsed salt free 1 lb Asparagus; rinsed trimmed
4 tablespoon Butter 2 tb Water;used margarine instead

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.

Asparagus Casserole

Servings: 8 sweet ones

Ingredients:

10 ounce (1 pk) frozen asparagus; 8 oz (1 cn) water chestnuts;spears ( I used a can of -drained slicedcut asparagus) ½ c (2 oz) low-fat cheese;
½ can Cream of mushroom soup; - American shredded
ounce can) undiluted Vegetable cooking spray;
½ cub Skim milk;

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.

Asparagus Salad

Servings: 4 servings

Ingredients:

1 pound Fresh asparagus, trimmed & 1 tb Capers steamed 1 tb Fresh tarragon, chopped
Lettuce leaves 2 tb Fresh parsley, chopped
½ teaspoon Whole red chili pepper 1 Green onion, minced
6 tablespoon Olive oil Salt & pepper
3 tablespoon Cider vinegar

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.

Baked Apples With Buttermick Stresuel

Servings: 6 - 8 folks

Ingredients:

8 cub Newtown pippin apples ½ c Brown sugar; firmly packed(about 2 ½ lb total; 2 ts Ground cinnamon;=OR=- ½ ts Ground ginger;
8 cub Golden delicious apples ½ c Butter (¼ lb.)(about 2 ½ lb total) -=OR=-
¾ cub All-purpose flour; ½ c Margarine; (¼ lb.)
½ cub Dry buttermilk;

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.

Baked Beef And Rice

Servings: 6 servings

Ingredients:

1 ½ pound Ground beef 1 ts Paprika
1 cub Rice, regular 2 oz Olives, stuffed; sliced
1 small Onion; chopped 2 c Tomato juice
2 tablespoon Bacon drippings 1 ½ c Water; boiling
1 ½ teaspoon Salt ½ c Cheese, Cheddar; shredded
½ teaspoon Pepper

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.

Baked Custard - Diabetic

Servings: 3 servings
Source: Sugar Free...That's me! by Judith S. Majors, copyright 1978,
Annotation: ISBN #0-345-28708-8, Library of Congres Catalog Card #:78-74029. Formatted into MM by Ursula R. Taylor. Break egg into small mixing bowl and beat slightly. Add remaining ingredients and beat well. Pour into damp (run under water, remove excess, leaving slight film) custard cups and sprinkle well with nutmeg. Bake in 350 oven in a shallow pan of water for 40-50 minutes. A silver knife inserted in the center will come out clean when custard is done. Makes 3 servings. 1 Serving - 80 calories and is 1/2 whole milk exchange. Personal note from Ursula Taylor - to cut back on fat - use egg substitute and low fat or skim milk.....I also see no reason why you can't change the vanilla extract to other extracts to change the flavor of the custard.....

Ingredients:

1 each Egg 1 ts Vanilla
1 cub Milk Nutmeg
Artificial sweetener to ¼ ts Saltequal 1 tbsp. sugar

Preparation:

Recipes from Glen's personal collection.

Baked Custard #2 - Diabetic

Servings: 4 servings
Source: The Art of Cooking for the Diabetic, Revised Edition by Mary
Annotation: Abbott Hess,R. D., M. S., and Katharine Middleton. Copyright 1988, 1978 by Mary Abbott Hess. Formatted into MM by Ursula R. Taylor. If you want to unmold this Baked Custard, leave cups in the refrigerator 2 to 3 extra hours. Preheat oven to 325F. Heat milk in the top of a double boiler over simmering water until surface begins to wrinkle. Blend together the eggs, sugar, salt, and vanilla. Add hot milk gradually, stirring to mix well. Pour into four 6-ounce individual custard cups. Sprinkle surface lightly with nutmeg. Set cups in a deep pan; pour hot water around cups to come to within 1/2 inch of tops of custard cups. Bake 50-60 minutes or until knife tip inserted in center of custard comes out clean. Remove from heat and water pan. Chill for several hours before serving. Yield: 4 servings - 2 cups. 1 serving = 1/2 cup. NUTRITIVE VALUES per serving: Cho 11 g, Pro 6 g, Fat 3 g, Cal 95, Fiber 0 g, Sodium 143 mg, Chol 139 mg. Food Exchanges per serving: 1 Low-fat Milk Exchanges. Low-sodium diets: Omit salt.

Ingredients:

1 ½ cub Skim milk ⅛ ts Ground nutmeg, optional
2 large Eggs, beaten slightly ** **PERSONAL NOTE from Ursula
2 tablespoon Sugar -R. Taylor - to cut down on
⅛ teaspoon Salt -fat content - use egg
1 teaspoon Pure vanilla extract -substitutes instead of eggs

Preparation:

Recipes from Glen's personal collection.

Baked Custard #3 - Diabetic

Servings: 6 servings
Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand,
Annotation: copyright 1982, ISBN #0-8069-5568-6 AACR2, #0-8069-5569-4 (lib. bdg.) and #0-8069-7586-5 (pbk.). Formatted into MM by Ursula R. Taylor. Combine milk, sugar replacement, salt, vanilla and eggs in large bowl; beat to blend well. Pour into six 1/2 Cup individual baking cups; sprinkle with nutmeg. Set cups in large baking pan. Add 1 inch of water to pan; bake custard at 350F for 45 minutes, or until knife inserted in center comes out clean. MICORWAVE: Cook on Defrost for 15 to 17 minutes. Turn dish a quarter turn every 5 minutes. Allow to set 5 minutes before serving. Yield: 6 servings Exchange 1 serving: 1/2 fruit and 1/2 medium-fat meat Calories 1 serving: 82

Ingredients:

2 ½ cub Low-fat milk (2% milkfat) Nutmeg
3 tablespoon Granulated sugar replacement **PERSONAL NOTE from Ursula
¼ teaspoon Salt -R. Taylor - to cut down on
1 teaspoon Vanilla extract -fat - use egg substitute
3 each Eggs ** -instead of eggs.

Preparation:

Recipes from Glen's personal collection.

Baked French Toast

Servings: 4 servings

Ingredients:

2/3 cub Low-fat cottage cheese ½ ts Vanilla extract
¼ cub Skim milk 4 sl (1 oz each) Whole wheat,
2 tablespoon Sugar (or substitute equiv.) -oatmeal, or other whole-
1 large Egg -grain bread
1 large Egg white

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.

Baked Orange Squash

Servings: 4 servings

Ingredients:

2 cub Cooked; mashed, butternut ⅛ ts Ground cinnamon;or acorn squash ½ ts Orange peel; grated
¼ cub Frozen orange juice; 1 tb Reduced cal margarine; +concentrate, thawed 1 ts Reduced cal margarine
1 dash Ground ginger; 4 ts Brown sugar; frimly packed

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.

Baked Potato Topper

Servings: 8 servings

Ingredients:

1 cub Plain lowfat yogurt; ¼ ts Salt;
½ teaspoon Dill weed; ⅛ ts Pepper;
1 ½ teaspoon Dried chives; 2 ts Imitation bacon bits;

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.

Baked Potato Toppings

Servings: 1 servings
Source: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin,
Annotation: Ph. D., and Frances Towner Giedt, copyright 1993, ISBN #0-553-98760-6. Formatted into MM by Ursula R. Taylor. Each of the following makes 1 serving and uses a 5 oz. baked potato. BROCCOLI AND MELTED CHEESE...Fill an opened hot baked potato with 1/2 cup steamed broccoli florets, 1 tbsp. grated nonfat morrzrella cheese, and 1 tsp. chopped fresh dill or 1/4 tsp. dried dill week. PER SERVING: Calories - 182, protein - 6 g, carbohydrated - 38 g, fat - 1 g, calories from fat - 6%, dietary fiber - 5 g, cholesterol - 3 mg, sodium - 52 mg, potassium - 749 mg. Joslin Exchanges: 2 bread/starch and 1 vegetable. CHEESE AND CHIVES...Fill an opened hot baked potato with 1/4 cup low-fat (1%) low-fat cottage cheese, 1 tbsp. snipped fresh chives, and 1 tsp. toasted sesame seeds. PER SERVING: Calories - 214, protein - 11 g, carbohydrated - 38 g, fat - 2 g, calories from fat - 9%, dietary fiber - 4 g, cholesterol - 3 mg, sodium - 241 mg, potassium - 664 mg. Joslin Exchanges: 2 bread/starch and 1 vegetable. ROASTED GARLIC POTATOES...Cut the bottom off a medium-size head of garlic, place head on a square of aluminum foil, and drizzle 1/2 tsp. olive oil over it. Seal and bake along with the potato at 375 F for 30 minutes, until the garlic is very soft. Squeeze the pulp out of one or more garlic cloves, to taste, into the opened hot potato. PER SERVING: Calories - 148, protein - 2 g, carbohydrate - 34 g, fat - trace, calories from fat - less that 1%, dietary fiber - 3 g, cholesterol - 0 mg, sodium - 11 mg, potassium - 568 mg. Joslin Exchanges: 2 bread/starch. ITALIAN POTATO...Top an opened hot baked potato with 1/2 cup Italian Mushroom Sauce. Sprinkle with 1 tbsp. chopped fresh basil or parsley. PER SERVING: Calories - 167, protein - 4 g, carbohydrate - 38 g, fat - trace, calories from fat - less than 1%, dietary fiber - 4 g, cholesterol - 0 mg, sodium - 16 mg, potassium - 718 mg. Joslin Exchanges: 2 bread/starch and 1 vegetable. ONIONS AND MINT...Lightly spray a nonstick saute pan with butter-flavored cooking spray. Place over low heat, add 1/2 cup thinly sliced onion, and saute for 4 to 5 minutes, until soft but not browned. Add 1 tsp. balsamic vinegar, 1 tsp. chopped fresh mint (or flat-leaf parsley), and a generous grinding of pepper. Spoon into a opened hot baked potato. PER SERVING: Calories - 190, protein - 4 g, carbohydrate - 44 g, fat - trace, calories from fat - less than 1%, dietary fiber - 5 g, cholesterol - 0 mg, sodium - 15 mg, potassium - 725 mg. Joslin Exchanges 3 bread/starch. TIJUANA SPUD...Spoon 1/2 cup Microwave Mexican Vegetable Stew into an opened hot baked potato. Sprinkle with 1 tsp. fresh chopped cilantro (fresh coriander) and 1/2 tsp dry-roasted sunflower seeds. PER SERVING: Calories - 208, protein - 5 g, carbohydrate - 44 g, fat - 2 g, calories from fat - 10%, dietary fiber - 2 g, cholesterol - 0 mg, sodium ~ 100 mg, potassium - 885 mg. Joslin Exchanges - 3 bread/starch. YOGURT PRIMAVERA...Combine 2 tbsp. plain nonfat yogurt, 1/4 tsp. Dijon mustard, 3 tbsp. mixed diced dred, green, and yellow bell peppers, and 1 minced scallion, white part and 1 inch green. Spoon into an opened hot baked potato. Sprinkle with hot red pepper flakes to taste. PER SERVING: Calories - 189, protein - 6 g, carbohydrate - 42 g, fat - trace, calories from fat - 2%, dietary fiber - 5 g, cholesterol - 1 mg, sodium - 52 mg, potassium - 785 mg. Joslin Exchanges - 3 bread/starch.

Ingredients:

5 ounce Baked potato

Preparation:

Recipes from Glen's personal collection.

Baked Shrimp-Rice Salad

Servings: 4 servings

Ingredients:

1 ½ cub Rice; regular; cooked 1 tb Olives; ripe; chopped
4 ¼ ounce Shrimp; drained ½ ts Salt;
¾ cub Cauliflower; fresh; diced 1/3 c Mayonnaise;
¼ cub Green pepper; chopped 2 tb Salad dressing, French;
1 tablespoon Green onion; chopped 2 tb Lemon juice;

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.

Baked Sweet 'n Sour Brussels Sprouts

Servings: 4 sweet ones

Ingredients:

10 ounce (1 pk) brussels sprouts; ¼ ts Tarragon;
1/3 cub Liquid Butter Buds;* ⅛ ts Marjoram;
(I don't about this, load ⅛ ts Freshly ground pepper;with sodium-try something 1/3 c Mushrooms; sliced freshelse) 1 tb Pimiento; chopped
2 tablespoon Cider vinegar; (red bell pepper will work
1 ½ teaspoon Sugar; (sugar sub) -fine)

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.

Balsamic Sweet Potatoes

Servings: 4 sweet ones

Ingredients:

4 medium -size sweet potatoes; Pepper to taste;
2 tablespoon Balsamic vinegar; 1 tb Fresh parsley; chopped

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.

Balsamic Vinaigrette

Servings: 12 servings

Ingredients:

1 tablespoon Dijon-style mustard; 1 cl Garlic; minced
¼ cub Balsamic vinegar; 2 tb Safflower oil;
2 tablespoon Water; 2 tb Virgin olive oil;
2 tablespoon Fresh lemon juice Salt & pepper to taste;
¼ teaspoon Dried leaf tarragon;

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.

Banana Hot Dog Sandwich

Servings: 1 sweet one

Ingredients:

1 Hot dog bun 2 tb Peanut butter;
½ Banana

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.

Banana Pudding Splits

Servings: 4

Ingredients:

1 cub plain low-fat yogurt
1 package choc. pudding mix;low-fat(4)
2 medium bananas; peeled
½ teaspoon lemon juice
½ ounce pistachios; coarsely chopped
¼ cub thawed dairy whipped topping
4 bing cherries; fresh*

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.

Banana-Apple Bread

Servings: 16 servings

Ingredients:

½ cub Reduced calorie margarine 2 ¾ ts Baking powder
Sugar stubstitute to equal 3 md Bananas, chopped
1 cub +2 TBS sugar 1 c Peeled, coarsely chopped
2 Eggs -apple
1 ¾ cub All-purpose flour Vegetable cooking spray

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.

Barbecue Meat Loaf *

Servings: 6 servings

Ingredients:

¼ cub Finely chopped onion 1 ts Liquid smoke
¼ cub Finely chopped celery 1 ts Salt
¼ cub Catsup 1/16 ts Black pepper
2 Large egg whites 1 lb Ground round
¼ cub Dry bread crumbs

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.

Barbecued Chicken

Servings: 4 servings

Ingredients:

1 small Onion, minced 2 ts Chili powder
2 can (8 oz each) tomato sauce 1 ts Pepper
2 cub Water ½ ts Cinnamon
¼ cub Vinegar ⅛ ts Ground cloves
¼ cub Worcestershire sauce 4 Chicken thighs, skinned
1 teaspoon Salt (optional) 4 Chicken legs, skinned
2 teaspoon Paprika

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.

Basic Brownies

Servings: 16 squars

Ingredients:

½ teaspoon Baking powder; 2 Eggs
½ teaspoon Salt; 2 tb Granulated sugar replacement
3 ounce Unsweetened chocolate; 1 ½ c Flour;melted 1 ts Vanilla extract;
½ cub Shortening; softened

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.

Basic Creme Center

Servings: 1 servings

Ingredients:

3 ounce Cream cheese; softened 2 tb Water;
1 cub Powdered Sugar replacement; 1 ts Vanilla extract;

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.

Beef With Green Beans

Servings: 4 sweet ones

Ingredients:

8 ounce Round of beef; with all 1/3 ts Salt;visible fat removed before 1 tb Vegetable oil;is weighted ¼ c Water;
2 tablespoon Soy sauce 1 lb Frozen green bean; cut into
2 tablespoon Cornstarch; -1" length

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.

Beet Ringmold

Servings: 1 servings

Ingredients:

1 can Shoestring Beets; -sugar
1 ½ cub Liquid beet juice;and water ⅛ c Cider Vinegar;
¼ cub Sugar;(scant) 1 pk Lemon Jello;(3 Oz.)=OR=- -(sugar free)sugar sub to equial ¼ cup

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.

Belgian Waffle Dessert

Servings: 10 servings

Ingredients:

2 ¼ cub Cold 2% lowfat milk 1 c Thawed COOL WHIP LITE
1 package (4-serving size) JELL-O -Whipped ToppingVanilla Flavor Sugar-Free 10 sm Frozen Belgian or regularInstant Pudding and Pie -waffles, toastedFilling 2 c Strawberries, sliced
2 tablespoon Lemon juice 1 c Raspberries
1 teaspoon Grated lemon peel 1 c Blueberries or blackberries

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.

Berry Crisp

Servings: 6 servings

Ingredients:

½ cub Rolled oats; 2 tb Reduced-calorie butter;
1 ½ pint Blueberries; rinsed -substitute, cut into small
1 pint Raspberries; picked over, -piecesor cleaned strawberries; 6 tb Orange Chantilly;
¼ cub Unsweetened apple juice; -=OR=-concentrate, thawed 6 tb -nonfat plain yogurt;(opt)
¼ teaspoon Ground cinnamon;

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.

Berry Muffins

Servings: 12 servings

Ingredients:

2 cub Biscuit mix 1 Egg
1 cub Plain nonfat yogurt 1 c Berries;blue, black, etc
Non-nutritive sweetener to 2 ts Grated lemon peelequal ¼ cup + 2 tb sugar

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.

Berry Pie

Servings: 6 servings
Source: Sugar Free...That's me! by Judith S. Majors, copyright 1978,
Annotation: ISBN #0-345-28708-8. Formatted into MM by Ursula R. Taylor. Mix fruit, cinnamon, tapioca and sweetener. Put into unbaked pie shell. Top with other crust. Cut slits in top crust for steam to escape. Bake at 425 about 40 minutes.

Ingredients:

3 cub Black or Boysen Berries -equal ¾ cup sugar
¼ teaspoon Cinnamon 1 Unbaked patry crust recipe -
2 tablespoon Tapioca -to make double crust pie
Artificial sweetener to

Preparation:

Recipes from Glen's personal collection.

Best Stewed Tomatoes

Servings: 4 servings

Ingredients:

3 cub Canned undrained tomatoes; 1 tb Onion flakes; mincedcut into chunks ½ ts Salt; to taste
½ cub Celery; minced 2 ts Margarine;
½ teaspoon Dried oregano; 2 ts Sugar; or sugar sub
¼ teaspoon Dried basil; 1 ds Pepper;

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.

Biscuits ( Diabetic )

Servings: 3 Dozen

Ingredients:

1 package Dry yeast
2 tablespoon Warm water (105 to115degrees
2 cub Nonfat buttermilk
5 cub All-purpose flour
1 tablespoon Baking powder
1 teaspoon Baking soda
1 teaspoon Salt
Sugar substitute to equal
¼ cup sugar
1 cub Vegetable shortening

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

Black Forest Parfait

Servings: 6 servings

Ingredients:

3 ounce Neufchatel cream cheese 1/3 c Cherry juice
2 cub Skim milk; cold 1 cn Red sour pitted cherries;
3 ounce Pkg. Jell-o sugar-free -1 lb., water packedinstant chocolate pudding 6 pk Equal sweetener
1 tablespoon Cornstarch

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.

Bloody Mary-Tomato Aspic

Servings: 8 servings

Ingredients:

4 package Gelatin, unflavored 1 ½ ts Hot sauce
3 ¾ cub Tomato juice; divided ½ ts Aromatic bitters
¼ cub Water Lettuce
1 teaspoon Celery salt Cheese, Cottage
1 tablespoon Worcestershire sauce

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.

Blueberry Jam

Servings: 4 cups

Ingredients:

½ Of a 6 oz can frozen apple; -fresh or frozenjuice concentrate thawed 1 tb Lemon juice;
1 Envelope plain gelatin; ½ ts Ground nutmeg;
5 cub Blueberries; ⅛ ts Ground cinnamon;

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.

Blueberry Loaf

Servings: 16 servings

Ingredients:

1 cub All-purpose flour ½ ts Baking soda
¾ cub Whole wheat flour ½ ts Salt
½ cub Shreds of wheat bran cereal ¾ c Unsweetened orange juice
1/3 cub Brown sugar or brown sugar 1 Eggsubstitute to equal 1/3 c 1 tb Vegetable oilbrown sugar 1 c Fresh blueberries
2 teaspoon Baking powder Vegetable cooking spray

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.

Blueberry Muffins

Servings: 10 muffins

Ingredients:

1 large Egg ¾ c Plain skim yogart
2 tablespoon Veggie oil 1 ts Granulated sugar substitute
¼ teaspoon Salt 1 ts Baking soda
¾ cub Blueberries 1 c Flour

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.

Blueberry Salad

Servings: 8 servings

Ingredients:

15 ounce Blueberries; canned 8 oz Sour cream;
8 ¼ ounce Pineapple;, crushed ½ c Sugar;
6 ounce Gelatin;, black raspberry 1 ts Vanilla extract;
1 cub Water; boiling 1 c Pecans; chopped
8 ounce Cream cheese; softened

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.

Blueberry Snow

Servings: 6

Ingredients:

1 package unflavored gelatin; (1 env)
¼ cub cold water
½ cub boiling water
2 cub fresh blueberries; (rinsed)
1 teaspoon lemon juice
2 tablespoon granulated sugar replacement
2 egg whites; (beaten stiff)
6 fresh strawberries; (optional)

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.

Boiled Raisin Muffins

Servings: 1 servings

Ingredients:

1 cub Seeded raisins; 1 ts Soda;
1 cub Brown sugar;or ½ c splenda 1 ts Cinnamon;
2/3 cub Shortening;+ butter mixture ½ ts Nutmeg;
1 cub Flour;

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.

Bottled Fruit Cake

Servings: 12 servings
Source: Recipes to Lower Your Fat Thermostat. Formatted by Ursula R.
Annotation: Taylor and gotten at a diabetic conference. Mash fruit and juice together, or blend it in a blender if you prefer. Add the egg and baking soda. Mix and set aside. Mix the egg or egg whites with the cup of fruit. Add to the fruit mixture. Add flour, cup of juice, and spices. Stir in raisins or dates. Bake at 350 for 45 minutes in a non-stick 9 x 13 inch baking pan. Serve plain or with a dollop of low-cal whipped topping. Makes 12 servings. Each serving counts as 1 starch and 1 fruit. Each serving has 178 calories and 1 grams of fat.

Ingredients:

4 cub Unsweetened canned or 1 ts Ground cloves - optionalbottled fruit and juice 1 ts Nutmeg
1 Egg or 2 egg whites 2 ½ ts Cinnamon
1 tablespoon Baking soda ½ c Raisins or chopped dates -
1 cub Unswetened fruit, cut up --optionalor mashed if needed NOTE: Any congenial mixture
4 cub Whole wheat flour -of fruit works well.
1 cub Unsweetened fruit juice -Experiment

Preparation:

Recipes from Glen's personal collection.

Bran Muffins

Servings: 24 servings

Ingredients:

1 cub Hot water 2 Eggs, beaten
1 cub Shreds of wheat bran cereal 2 ½ c All-purpose flour
½ cub Reduced calorie margarine 2 ½ ts Baking soda
Liquid sugar substitute to = ½ ts Salt
1 cub Sugar 2 c Wheat bran flakes cereal
2 cub Nonfat buttermilk Vegetable cooking spray

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.

Bran Muffins #2

Servings: 18 muffins

Ingredients:

2 medium Bananas, mashed 6 oz Plain yogart
1 teaspoon Baking soda 2 c Natural bran
4 teaspoon Baking powder 3 ea Eggs, beaten
2 teaspoon Vanilla 2 c Powdered skim milk, dry
¾ teaspoon Cinnamon 4 ts Sugar
¼ teaspoon Salt

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.

Bread Stuffing

Servings: 4 servings

Ingredients:

4 cub Dry bread cubes 1 c Hot water or turkey broth
1 cub Chopped celery ¼ ts Black pepper
Onion chopped ¾ ts Ground sage
2 tablespoon Chopped parsley ¼ ts Dried marjoram
Clove garlic minced ½ ts Dried thyme

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.

Breaded Baked Chicken

Servings: 6 servings

Ingredients:

2 cub Frenchbread crumbs 1 ts Pepper
½ cub Cheese, Parmesan 6 Chicken breast halves;skinne
2 teaspoon Garlic salt ½ c Butter (or marg.); melted

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.

Breakfast Drinks

Servings: 2 servings

Ingredients:

FRUIT SHAKE ~~~~~~~~~~~~~~~~~~~~~~~
½ cub Non-fat milk (liquid) TROPICAL REFRESHER
2 tablespoon Instant non-fat milk powder 1 cn (8 oz) unsweetened pineapple
2 Ripe bananas, pears or -drainedpeaches 1 c Plain low or non-fat yogurt
¼ teaspoon Cinnamon 1 Banana
1 tablespoon Apple juice concentrate ~~~~~~~~~~~~~~~~~~~~~~~
~~~~~~~~~~~~~~~~~~~~~~~ ORANGE MILK SHAKE #1
YOGURT SHAKE 1 c Orange juice
1 cub Plain low or non-fat yogurt ¼ ts Vanilla extract
¾ cub Fresh or frozen fruit ¼ c Instant non-fat dry milk
1 tablespoon Fruit juice concentrate 1 c Water
~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~~~~~~~~~~~~~~
TOMATO-YOGURT SHAKE ORANGE MILK SHAKE #2
1 cub Plain low or non-fat yogurt 1 c Orange juice
1 cub Tomato juice 1 c Non-fat milk
1 teaspoon Lemon juice 1 ts Vanilla extract
¼ teaspoon Grated fresh ginger

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.

Breakfast Magic

Servings: 1 servings
Source: Jell-o Kids Cooking Fun cookbook, copyright 1991 Kraft General
Annotation: Foods, Inc., ISBN #0-88176-654-2, Library of Congress Catalog Card # 91-61024...Formatted into MM by Ursula R. Taylor. Sprinkle some dry gelatin over cereal and watch the magic color appear. OR- Sprinkle some dry gelatin over your favorite fruit. OR- Prepare waffles, following package directions. Butter waffles with table whive while they are still warm. Immediately sprinkle some dry gelatin over waffles. The more you sprinkle on, the brighter the color. If you have leftover gelatin, fold up package to use another time.

Ingredients:

1 package Jell-o Gelatin, any flavor** Butter
Cold cereal with milk **Personal note from URsulaOR-- -R. Taylor - for diabetic
Any sliced fruit -use - use the SF Jell-oOR-- -Gelatin and cereal with no
Ready to eat waffles -sugar

Preparation:

Recipes from Glen's personal collection.

Broccoli Amandine

Servings: 8 sweet ones

Ingredients:

10 ounce (2 pk) Broccoli spears; 2 tb Lemon juicefrozen ½ ts Salt
½ cub Butter or margarine ½ c Slivered blanced almonds

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.

Broccoli In Lemon Sauce

Servings: 4 servings

Ingredients:

20 ounce Pk frozen broccoli spears 1 ts Grated lemon peel
2 tablespoon Butter or margarine 1 tb Lemon juice
1 tablespoon Flour ¼ ts Salt
½ cub Milk ¼ ts Ground ginger

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.

Broccoli Muenster Bake

Servings: 4 servings

Ingredients:

10 ounce Pkg. frozen cut broccoli; 1 tb Onion; minced
4 ounce Muenster cheese; cubed 1 ts Worcestershire sauce;
1 tablespoon Low-fat mayonnaise; + 1 ts Dijon mustard;
1 teaspoon Lowfat mayonnaise 1 tb Skim milk;

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.

Broccoli With Garlic Mayonnaise

Servings: 6 servings

Ingredients:

½ cub Mayonnaise 2 md Garlic cloves; cruched=OR 1 ½ lb Broccoli;
½ cub Salad dressing: Paprika

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.

Broccoli With Herbed Mushrooms

Servings: 4 sweet ones

Ingredients:

1 pound Broccoli; ½ ts Instant beef bouillon;
4 ounce Mushrooms; sliced 1 ts Dried thyme leaves;about 1 ½ cup 2 tb Margarine or butter

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.

Broiled Tomatoes

Servings: 16 servings

Ingredients:

1 ½ cub Stuffing mix, herb-seasoned Mustard, dijon
2 teaspoon Butter (or marg.); melted 8 Tomatoes; halved
½ cub Cheese, Parmesan; grated

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.

Brownies ( Black & White )

Servings: 32 Servings

Ingredients:

1 cub Cake flour
1 teaspoon Baking powder
¼ teaspoon Salt
½ cub Shortening, softened
½ cub Granulated sugar replacement
2 Eggs
1 teaspoon Vanilla extract
1 tablespoon Water
¼ cub Unsweetened coconut, grated
1 teaspoon Coconut milk
1 ounce Baking chocolate, melted

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

Brownies Divine

Servings: 16 servings

Ingredients:

½ cub Diet margarine 2 Eggs
1 ¼ cub Sugar replacement ¾ c Flour
1 Square unsweetened chocolate 1 ts Baking powder
1 teaspoon Vanilla extract ½ c Nuts, chopped

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.

Brussels Sprouts With Carrots

Servings: 4 sweet ones

Ingredients:

1 pound Brussels sprouts;*about 3 tb Margarine;5 cups ¼ ts Salt;
¼ cub Milk ¼ ts Dry mustard;
3 tablespoon Butter 2 md Carrots; shredded=OR=- -(about 1 cup)

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.

Bufflo Chicken

Servings: 1 servings

Ingredients:

2 teaspoon Salt; 4 tb Butter;
¼ teaspoon Pepper 4 tb Bottled red hot sauce:
4 tablespoon Vegetable oil; 1 ts White vingar;

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.

Butter Cream Frosting

Servings: 1 1/4

Ingredients:

½ cub Water; -=OR=-
2 tablespoon Instant dry milk; 10 1 gram packet Sweet-One
2 ½ tablespoon All-purpose flour; -sugar substitute
½ cub Margarine; @ room TEMP. ½ ts Vanilla; almond, lemon or
10 1 gram packets Equal - other flavoring

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.

Buttermilk Mustard Dressing

Servings: 12 servings

Ingredients:

½ cub Buttermilk; 1 Green onion;
¼ cub Plain low-fat yogurt; 2 ts Lemon zest; grated
2 teaspoon Dijon-style mustard; 2 ts Orange zest; grated
1 ½ tablespoon Cucumber; peeled seeded ds White pepper;grated

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.

Buttermilk Scones

Servings: 12 servings

Ingredients:

1 ½ cub All-purpose flour 1/3 c Unsalted safflower margarine
1 ½ cub Old-fashioned oats OR -melted
1 ¼ cub Quick oats 2/3 c Low-fat buttermilk
3 tablespoon Sugar 1 Egg
1 tablespoon Baking powder ½ c Raisins or currants
1 teaspoon Cream of tartar Nonstick vegetable spray
½ teaspoon Salt

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.

Butternut Squash With Ginger

Servings: 4 servings

Ingredients:

Large butternut squash ¼ c Unsweetened apple juice
1 tablespoon Minced fresh gingerroot

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.

Butterscotch Peanut Cookies

Servings: 60 cookies

Ingredients:

1 cub Oatmeal; ½ c Water;
1 cub All purpose flour; 2 ts Vinegar;
½ cub Whole wheat flour; 1 Egg yolk;
2 teaspoon Baking powder; Sweetener = 2/3 cup sugar
2/3 cub Chunky peanut butter; 1 ts Vanilla;
½ cub Unsalted butter/margerine;

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.

Cabbage Wedges

Servings: 6 sweet ones

Ingredients:

1 small Head green cabbage; 1 tb Onion; finely choppedcut into 6 wedges (1 lb) ¼ ts Salt;
1 tablespoon Sugar; ¾ ts Celery seed;
3 tablespoon White vinegar; ¼ ts Ground ginger;

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.

Cajun Tuna

Servings: 2 sandwiches

Ingredients:

1 can White albacore tuna; drained ⅛ c Mayo; (low-cal)in spring water ½ c Boiled egg; chopped
1 tablespoon Chipote pepper; 2 tb Pickle relish;
¼ cub Green onions; Pickled orka;
1 teaspoon White pepper French bread;
¼ cub Celery; finely chopped

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.

Cal Whipped Topping

Servings: 3 cups

Ingredients:

½ cub Instant dry milk ¼ c Dry sugar substitute (equal
1/3 cub Cold water To ¼ c sugar),optional
2 tablespoon Lemon juice ½ ts Vanilla
2 tablespoon Sugar

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.

Calves Liver Stroganoff

Servings: 4 servings

Ingredients:

2 tablespoon Reduced calorie mayonnaise + 1 c Plain lowfat yogurt;
2 teaspoon Reduced calorie mayonnaise ½ ts Salt;
1 ¼ pound Calves liver; thinly sliced ¼ ts Pepper;
½ cub Onions; chopped 1 ds Worcestershire sauce;
1 cub Mushrooms; chopped 1 tb Imitation bacon bits;
½ cub Dry white wine; 2 c Noodles; cooked

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.

Cantaloupe With Chicken Salad

Servings: 6 sweet ones
Recipes from Glen's personal collection.

Caramel Custard Cup

Servings: 2 servings
Source: ; Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand.
Annotation: Copyright 1982. ISBN #'S 0-8069-5568-6 AACR2, #0-8069-5569-4 (lib. bdg.) & 0-8069-7586-5 (pbk.). Formatted into MM by Ursula R. Taylor. Divide maple syrup evenly between 2 custard cups. Combine egg, milk, water, sugar replacement, vanilla and salt in mixing bowl; beat or whisk until well blended. Carefully pour custard mixture over syrup in custard cups. Set cups in shallow pan holding 1 inch of water. Bake at 350 F for 50 minutes, or until knife inserted in center comes out clean. MICROWAVE: Water bath NOT needed. Cook on Low for 8 to 10 minutes or until edges are set and center is soft but not runny. Allow to rest 10 to 15 minutes before serving. Yield: 2 servings Exchange 1 serving: 1 lean meat and 1/2 fruit Calories 1 serving: 85

Ingredients:

1 tablespoon Lo-cal maple syrup ** 1 ts Vanilla extract
1 each Egg 1 ds Salt
½ cub Evaporated skimmed milk **PERSONAL NOTE from Ursula
1/3 cub Water -R. Taylor - why not use
1 tablespoon Granulated sugar replacement -Cary's SF Syrup.

Preparation:

Recipes from Glen's personal collection.

Caramel Fluff Frosting

Servings: 2 cups

Ingredients:

1 Env. nondairy topping; -replacement
½ cub Skim milk; 1 ts Vanilla;
¼ cub Granulated brown sugar

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.

Caramelized Small Onions

Servings: 6 servings

Ingredients:

1 ½ pound Small white onions; 1 c Water;
2 tablespoon Butter 1 tb Granulated sugar;=OR=- 1 tb Balsamic vinegar;
2 tablespoon Margarine; ¼ c Green onions; chopped

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.

Caribbean Stewed Chicken

Servings: 6 servings

Ingredients:

-JUDI M. PHELPS (BNVX05A) ¼ ts Ground ginger
3 pound Chicken pieces ¼ ts Cinnamon
1 large Onion; chopped 3 c Water
1 large Tomato; coarsely chopped ½ ts Salt; optional
2 tablespoon Fresh lime or lemon juice ¼ ts Freshly ground pepper
1 tablespoon Fresh parsley; chopped 1 tb Margarine
½ teaspoon Dried thyme 2 tb Flour
½ teaspoon Dried rosemary ¼ ts Nutmeg

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.

Carrot Cake-Diabetic

Servings: 1

Ingredients:

½ cub grated carrot
1 ¼ cub chopped dates
1 cub raisins
1 1/3 cub water
¼ cub applesauce; unsweetened
1 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg
2 cub whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda

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.

Carrot Casserole

Servings: 6 sweet ones

Ingredients:

2 cub Carrots; mashed cooked ½ c Skim milk;
2 tablespoon Low-fat process American ½ ts Salt;cheese (½ oz) ⅛ ts Pepper;
1 Egg; Vegetables cooking spray;

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.

Carrot-Pineapple Cake

Servings: 12 servings

Ingredients:

½ cub Butter or oleo, softened ¼ ts Salt
3 Eggs 3 c Shredded carrots
1 cub Thawed frozen unsweetened -----------ICING----------pineapple juice concentrate 8 oz Cream cheese, softened
2 teaspoon Vanilla 1 cn (8 oz) crushed pineapple in
2 ½ cub All-purpose flour -unsweetened juice, drained
2 teaspoon Baking powder -well
1 teaspoon Baking soda 1 ts Vanilla
1 teaspoon Ground nutmeg ½ c Chopped toasted pecans (op)
1 teaspoon Ground cinnamon

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.

Carrot-Raisin Salad #2

Servings: 2 servings
Source: Sugar Free...That's me! by Judith S. Majors, copyright 1978,
Annotation: ISBN #0-345-28708-8. Formatted into MM by Ursula R. Taylor. Soak raisins in boiling water 1/2 hour. Drain well. Mix all ingredients and chill... Makes 2 servings, 1 serving = 90 calories, 1/2 Fruit Exchange, 1 Vegetable Exchange and 1 Fat Exchange.

Ingredients:

2 tablespoon Raisins 1 tb Lemon juice
1 cub Boiling water 2 ts Mayonnaise
1 cub Shredded carrots

Preparation:

Recipes from Glen's personal collection.

Carrots Amadine

Servings: 6 servings

Ingredients:

1 bunch Carrots (large bunch) Pepper; to taste
4 tablespoon Margarine 2 tb Sherry
1 cub Milk 1 ts Sugar
1 ½ tablespoon Flour (all-purpose) ½ c Slivered almonds
Salt; to taste

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.

Carrots With Coconut

Servings: 6 sweet ones

Ingredients:

¼ cub Coconut; flaked 2 tb Margarine or butter
2 pound Carrots, cut crosswise into 1 ts Salt;¼" slices (about 5 cups) ½ ts Ground nutmeg;

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.

Carrots With Fennel

Servings: 6 sweet ones

Ingredients:

1 medium Onion, thinly sliced ¼ ts Dried dill weed;
1 large Clove garlic; finely chopped ⅛ ts Pepper;
2 tablespoon Margarine or butter; 1 lb Carrots, cut crosswise into
½ cub Water; -⅛" strips
1 tablespoon Instant chicken bouillon; 2 md Fennel bulbs; cut into ¼"
½ teaspoon Salt; -slices

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.

Cheese "Danish"

Servings: 20 servings

Ingredients:

1 tablespoon Sugar -Instant Pudding and Pie
1 teaspoon Ground cinnamon -Filling
5 (6- to 7-inch) flour 1 ct (8 oz.) pasteurized processtortillas -cream cheese product
Non-stick cooking spray 2 c Thawed COOL WHIP LITE
1 cub Cold skim milk -Whipped Topping
1 package (4-serving size) JELL-O 1 oz Square BAKER'S Semi-SweetVanilla Flavor Sugar-Free -Chocolate

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.

Cheese And Chutney Spread

Servings: 10 servings

Ingredients:

2 cub Edam cheeseg;shredded 2 ½ ts Milk;
4 teaspoon Chutney; 4 sm Green onions; chopped
½ teaspoon Curry powder;

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.

Cheese and Rice Casserole ADA

Servings: 4 servings

Ingredients:

2 ½ cub Brown rice cooked
3 Green onions, chopped
1 cub Lowfat cottage cheese
1 teaspoon Dried dill
¼ cub Grated Parmesan cheese
½ cub Lowfat milk

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.

Cheese Chips

Servings: 6 servings

Ingredients:

½ cub All purpose flour; pn Curry powder;
½ cub Whole wheat flour; pn Salt;
½ cub Parmesan cheese; grated 2 tb Butter;
½ teaspoon Baking powder; 1 md Egg; lightly beaten
pinch Pepper; 2 tb Water;

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.

Cheese Puffs

Servings: 36 puffsngs

Ingredients:

1 cub Water; 1 c All purpose flour;
¼ cub Butter or margerine; ½ ts Dry mustard;
½ teaspoon Salt; 1 ts Dijon mustard;
pinch Pepper; 2 tb Mayonnaise;
4 medium Eggs; 3 tb Parmesan cheese; grated
1 cub Swiss cheese; greated pn Paprika;

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.

Cherry Banana Shake

Servings: 3 servings

Ingredients:

1 cub Cold skim milk -Free Gelatin
1 package (4-serving size) JELL-O 1 c Crushed iceBrand Cherry Flavor Sugar- 1 lg Banana, cut into chunks

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.

Cherry Cola Salad - Diet

Servings: 18 servings
Source: February 1994 - Diabetes In the News - and posted on *P by Lavena
Annotation: George, Formatted into MM by Ursula R. Taylor. Place cherries in small bowl; sprinkle with Equal. In saucepan, dissolve gelatin in 2 cups boiling water. Remove from heat and transfer gelatin to large mixing bowl. Allow to cool for 30 minutes to 1 hour until it begins to congeal. Combine reserved cherry and pineapple juices in a 1-cup measure. Add enough water to make 1 cup. Add juice to gelatin. Stir in diet cola, pineapple, pecans, celery and gelatin. Pour into a 9 x 13 glass pan. Refrigerate until firm. To serve, cut into 18 pieces and place each piece on a lettuce leaf. Yield: 18 servings. EXCHANGES: 1/2 fruit NUTRITIONAL INFO per serving: Protein 0.79 gm; Carbo 8 gm; Sodium 4 mg; Cholesterol 0; Percent calories from fat 17; dietary fiber 0.85 gm. WITHOUT pecans: Cal 34; Fat 0.18 gm; Pro .72 gm; Carbbo 8 gm; Sodium 4 mg; Chol 0; Percent cal. from fat 5; Dietary fiber 0.80 gm.

Ingredients:

1 can 16 oz. unsweetened red, 1 cn 20 oz. - unsweetenedtart, pitted cherries, -crushed pineapple - draineddrained - reserve juice -and reserve juice
5 package Equal sugar substitute 1 c Very cold diet cola
2 package 0.35 oz. ea - Sugar-Free 2 tb Finely chopped pecans - OPT.cherry gelatin ¼ c Finely chopped celery

Preparation:

Recipes from Glen's personal collection.

Cherry Pie And Whipped Topping-Diabetic

Servings: 1

Ingredients:

PIE:
prebaked single pie crust
2 16 ounce cans unsweetened redcherries
1 cub liquid from the cherries
1 tablespoon cornstarch
¼ teaspoon almond flavoring
1 cub sugar substitute

WHIPPED TOPPING:
½ cub instant dry milk
½ cub cold water
2 tablespoon lemon juice
2 tablespoon sugar
¼ cub dry sugar substitute; (opt)
½ teaspoon vanilla

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.

Cherry Tomato & Vegetable Saute

Servings: 4 servings

Ingredients:

1 Green bell pepper; sliced -- wedges
½ cub Red onion; chopped 2 c Cherry tomatoes;
2 cl Garlic; minced 1 c Vegetable broth;
3 tablespoon Canola oil; 1 c Baby peas; thawed
1 Potato; cut into thin wedge 1 pn Cayenne;
1 Yam; peeled & cut into thin

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.

Cherry Turnovers

Servings: 6 servings

Ingredients:

8 Frozen phyllo dough sheets, -fruit spreadthawed 1 ½ tb Cherry liqueur (optional)
¼ cub Butter or oleo, melted 1 Egg
6 tablespoon No-sugar-added black cherry 1 ts Cold water

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.

Cherry Yogurt Frosting

Servings: 9 sweet ones

Ingredients:

1 Egg white; 2 tb Cheery yogurt;

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.

Chewy Cookies

Servings: 24

Ingredients:

1/3 cub vegetable oil
2 package brown sugar substitute
1 teaspoon vanilla
1 egg
1 cub wheat flake cereal
½ cub all-purpose flour
¼ cub whole wheat flour
½ teaspoon baking powder
2 tablespoon wheat germ
½ cub chopped raisins
½ teaspoon baking soda
1 tablespoon water

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.

Chicken A La King

Servings: 4 sweet ones

Ingredients:

1 teaspoon Virgin olive oil; -canned
¼ cub Celery, chopped ¼ c Almonds; slivered blanched
1 cub Mushrooms; sliced 2 tb Dry sherry; (optional)
1 ½ cub Basic white sauce; 4 sl Whole-wheat bread;*toasted
2 cub Cooked chicken; -trimmed
¼ cub Pimentoes, drained, chopped

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.

Chicken And Broccoli Bake

Servings: 4 servings

Ingredients:

1 package Frozen broccoli; chopped 1 ¼ c Water;
1 tablespoon Margarine + 1 ts margarine ¼ c Flour;
1 cub Onions; finely chopped ¼ ts Salt; or to taste
8 ounce Skinned chicken; cooked ⅛ ts Pepper;cubed 1 ts Baking powder;
4 teaspoon Wotcestershire sauce;
2/3 cub Nonfat milk powder; 4 oz Cheddar cheese; grated

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.

Chicken And Fruit Kabobs With Mustard-Leek Sauce

Servings: 4 servings

Ingredients:

1 pound Chicken breast 3 Plums, medium; pittedboneless and skinless Vegetable cooking spray
2 small Curry powder
3 Peaches, medium; pitted

Preparation:

Recipes from Glen's personal collection.

Chicken Breast With Broccoli

Servings: 6 - 8 folks

Ingredients:

4 Chicken breats; 1 ½ cn To 2 cn cream mushroom soup
Butter;(or margarine 3 tb To 4 tb cream;
Salt and pepper to taste ½ c Velveeta cheese;
1 ½ package To 2 pk broccoli spears; ⅛ c Sherry;frozen 1 pk Fresh mushrooms;

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.

Chicken Breasts With Balsamic Vinegar Sauce

Servings: 4 servings
Source: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin,
Annotation: Ph.D., and Frances Towner Giedt, copyright 1993, ISBN #0-553-08760-6. Formatted into MM by Ursula R. Taylor. Almost every French bistro serves a version of this homey dish. Our recipe uses balsamic vinegar and fresh rosemary for a wonderfully simple and slightly Italian variation. Serve with steamed or boiled potatoes and a salad of baby lettuce. Remove all visible fat from chicken. Spray a large nonstick skillet with cooking spray. Brown chicken breasts over medium-high heat for 3 minutes per side. Transfer chicken to a plate. Add onion, garlic, and mushrooms to same skillet. Reduce heat to low and saute until onion is translucent but not browned, about 3 minutes. Add vinegar, wine, pepper, salt, and rosemary. Bring mixture to a simmer. Return chicken pieces to skillet. Cover and simmer until chicken breasts are cooked through, about 20 minutes. Transfer chicken to a heated serving platter. Cook sauce over high heat until reduced to about 1/2 cup. Remove from heat and whisk in butter. Pour sauce over chicken; garnish with rosemary sprigs. Makes 4 servings. PER SERVING: calories - 200, protein - 28 g, carbohydrate - 11 g, fat - 4 g, calories from fat - 18%, dietary fiber - 1 g, cholesterol - 74 mg, sodium 337 mg, potassium - 452 mg. JOSLIN EXCHANGES: 3 low-fat meat and 2 vegetables.

Ingredients:

2 each Whole skinless & boneless Freshly ground pepper tochicken breasts, about -taste½ pound ½ ts Salt - optional
Olive oil cooking spray 1 tb Fresh rosemary leaves OR 1
1 small Onion, about 3 oz., chopped -tsp. dried
1 cl Garlic, finely chopped 1 ts Unsalted butter
½ pound Fresh mushrooms, sliced Fresh rosemary sprigs for
1/3 cub Balsamic vinegar -garnish
½ cub Dry white wine

Preparation:

Recipes from Glen's personal collection.

Chicken Cacciatore

Servings: 4 servings

Ingredients:

2 large Chicken Breasts; 1 ts Oregano;
1 can Tomato sauce; 1 ts Salt;
4 ounce Mushrooms;(sliced) ¼ ts Garlic powder;
½ medium Onion; chopped ¼ ts Pepper;

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.

Chicken Chow Main

Servings: 6 sweet ones

Ingredients:

1 tablespoon Vegetable oil -chopped cooked(bite-sized
3 cub Celery; diagonally sliced -pieces)
½ cub Green onions; with tops 1 ¼ c Green peppers;* choppeddiagonally slcied (1" cubes)
2 ½ cub Chicken broth; hot 6 oz (2 cn) mushrooms; stem &
3 tablespoon Cornstarch; -pieces; drained
½ teaspoon Salt; -=OR=-
⅛ teaspoon Garlic powder; 8 oz Fresh mushrooms; sliced=OR=- 3 ½ oz (1 cn) water chestnuts;
1 cl Garlic; minced -drained and sliced
⅛ teaspoon Ground ginger; 3 ½ oz Chow mein noodles;
½ cub Cold water; 2 tb Candied gingrer root;
1 tablespoon Soy sauce; -finely chopped
3 ¼ cub Chicken; firmly packed

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.

Chicken Divan

Servings: 4 servings

Ingredients:

2 cub Frozen broccoli; chopped ½ c Chicken broth;
3 tablespoon Margarine; ½ c Swiss cheese; shredded=OR=- 2 tb Dry white wine;
3 tablespoon Butter; 1 ½ c Cubed chicken
3 tablespoon All-purpose flour; -=OR=-
⅛ teaspoon Pepper; 1 ½ c Cubed turkey;
dash Ground nutmeg; 3 tb Grated Parmesan;
¾ cub Light cream or milk; Paprika;

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.

Chicken Fingers

Servings: 24 fingers
Recipes from Glen's personal collection.

Chicken In Red Wine

Servings: 4 servings

Ingredients:

3 pound Skinned chicken parts; 1 pk Instant chicken broth;
12 small White pearl onions; peeled ½ ts Paprika;
12 small Whole mushrooms; ¼ ts Pepper;
1 tablespoon Vegetable oil; + ½ ts Dried thyme;
1 teaspoon Vegetable oil 2 cl Garlic; minced
1 cub Dry red wine; 1 sm Bay leaf;
½ cub Water; 1 tb Parsley flakes;

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.

Chicken 'n Vegetable Stir Fry

Servings: 4 servings

Ingredients:

3 tablespoon Oil; 1 Envelope onion soup mix;
1 pound Boneless Chicken;cut into 1 ts Cornstarch;
Strips ½ ts Ground ginger;
½ cub Broccoli Florets; 1 ½ c Water;
2 ounce Snow peas; (about ½ cup) 2 ts Soy sauce;
1 medium Carrot; thinly sliced 1 ts White or Rice vinegar;
½ medium Red or green pepper; cut Hot Cooked rice;
Into thin strips

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.

Chicken Paprika

Servings: 4 servings
Recipes from Glen's personal collection.

Chicken Parmesan

Servings: 3 servings

Ingredients:

4 Half chicken breasts, 2 tb Cornstarch
Skinned and boned ½ ts Oregano
2 14 ½ ounce cans of Italian ¼ ts Hot pepper sauce
Stewed tomatoes ¼ c Grated Parmesan cheese

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.

Chicken Pate

Servings: 2416 kilojoules

Ingredients:

2 teaspoon Gelatine 2 Shallots, finely chopped
½ cub White Wine 3 ts Chopped parsley
2 cub Finely chopped or minced 1 ts Worchestshire sauce
Cooked chicken breasts 1 Egg, beaten
4 ounce Mushrooms, finely chopped Freshly ground black pepper

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.

Chicken Rice Dinner

Servings: 4 servings

Ingredients:

1 cub Uncooked rice; 1 cn Warm water;
1 teaspoon Salt; 2 lb Chicken parts;
1 can Cream of chicken soup; 2 md Carrots; peeled and cut

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.

Chicken Salad

Servings: 1 servings

Ingredients:

1 small Sweet pickle; ½ ts Sugar; ( sugar sub)
1 1-inch piece onion; 1 ds Salt; (salt sub)
1 Chicken breast;cooked cubed 1 ds Pepper;
1/3 cub Mayonnaise; (low-cal)

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.

Chicken Salad Deluxe

Servings: 4 sweet ones

Ingredients:

2 cub Chicken; cooked cubed frimly 24 sm Grapes; green/red seedlesspacked ¼ c Almonds; slivered
¼ cub Chicken broth; 2 ts Margarine;
1 cub Celery; diagonally sliced ¼ c Low-Calorie Dressing;
2 tablespoon Green onions; thinly sliced -=OR=-
2 ounce (1 can) mushrooms; stems & ¼ c Light mayonnaise;pieces drained Crisp lettuce leaves;

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.

Chicken Taco Salad

Servings: 4 servings

Ingredients:

2 package (4-serving size each) or 1 1 c Canned drained kidney beanspackage (8-serving size) ½ c Chopped green pepperJELL-O Brand Lemon Flavor ¼ c SalsaSugar-Free Gelatin ¼ c (1 oz.) shredded reduced fat
2 cub Boiling water -cheddar cheese
1 ½ cub Cooked diced boneless, skin- 2 tb Vinegarless chicken breasts ½ ts Chili powder
1 ½ cub Frozen corn, thawed

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.

Chili ( Diabetic with Beans )

Servings: 1 Servings

Ingredients:

½ pound Pinto beans
1 Green pepper, chopped
2 3 cloves garlic, minced
2 teaspoon Cumin
28 ounce Can tomatoes, drained
1 Onion, chopped
1 pound Ground turkey
1 tablespoon Chili powder
2 teaspoon Cayenne pepper
6 ounce Can tomato sauce

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

Chilled Raspberry Souffle With Raspberry Sauce

Servings: 6 servings

Ingredients:

1 package (4-serving size) JELL-O -Raspberries in a Lite SyrupBrand Raspberry Flavor -thawed and dividedSugar Free Gelatin ½ c Cold water
1 cub Boiling water 1 ½ c Thawed COOL WHIP LITE
1 package (10 oz.) BIRDS EYE Red -Whipped Topping

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.

Chinese Winter Soup

Servings: 3 servings

Ingredients:

4 cub Vegetable Stock; ¼ ts Hot Pepper Oil;
1 cub Mushrooms; sliced ½ lb Tofu;, diced
1 cub Spinach; washed 2 tb Cornstarch dissolved in
2 tablespoon Light Soy Sauce; 3 tb Water;
2 tablespoon Cider Vinegar; 2 tb Cilantro; chopped
½ teaspoon Pepper; 1 Scallion; chopped
1 ½ tablespoon Sesame Oil;

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.

Chocolate Balls

Servings: 20

Ingredients:

½ cub margarine; room temp
2 tablespoon sugar
1/3 cub liquid sugar substitute
1 ¼ cub flour
3 tablespoon cocoa
½ teaspoon salt
¼ cub chopped nuts
2 tablespoon raisins

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.

Chocolate Bread Pudding

Servings: 8 servings

Ingredients:

4 slice Firm-textured white bread 1 ts Vanilla
2 teaspoon Margarine, melted 1 pk (4-serving size) JELL-O
¼ cub BAKER'S Semi-Sweet Real -Chocolate Flavor Sugar-Chocolate Chips -Free Pudding and Pie
2 cub Cold 2% lowfat milk -Filling
½ cub Thawed frozen egg substitute

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.

Chocolate Buttercream Frosting

Servings: 1 cup
Source: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin,
Annotation: Ph. D., and Frances Towner Giedt, copyright 1993, ISBN #0-553-08760-6. Formatted into MM by Ursula R. Taylor. In a small saucepan, combine fructose, milk, cornstarch, and cocoa powder. Bring to a boil, stirring constantly. Remove from heat and stir until smooth and thick, about 3 minutes. Using an electric mixer, beat egg yolk, vanilla, and salt. Add chocolate mixture; beat until smooth. Add butter and margarine, 1 tbsp. at a time, beating after each addition until frosting has consistency of whipped butter. Use to frost one cake; refrigerate until ready to serve. Makes about 1 cup; 16 servings. Per serving: calories - 96, protein - trace, carbohydrate - 10 g, fat - 6 g, calories from fat - 56%, dietary fiber - trace, cholesterol - trace, sodium - 5otassium- 41 mg. Joslin Exchanges: 1 bread/starch and 1 fat. VARIATION: Mocha Buttercram Frosting Decrease skim milk to 2 tbsp. and cocoa powder to 1 tbsp. Add 1 heaped tsp. instanat coffee dissolved in 1 tbsp. boiling water to chocolate mixture. Makes about 1 cup; 16 servings. Per serving: calories - 42, protein = trace, carbohydrate - 6 g, fat - 2 g, calories from fat - 32%, dietary fiber - trace, cholesterol - 16 mg, sodium - 77 mg, potassium - 41 mg. Joslin Exchanges: 1/2 bread/starch.

Ingredients:

½ cub Fructose ½ ts Vanilla extract
3 tablespoon Skim milk ½ ts Salt - optional
2 tablespoon Cornstarch 4 tb Cold unsalted butter
2 tablespoon Unsweetened cocoa powder 4 tb Cold margarine
1 large Egg yolk

Preparation:

Recipes from Glen's personal collection.

Chocolate Cake

Servings: 16 sweet ones

Ingredients:

¾ cub Margarine;@ rm temp 2 c Cake flour;
¼ cub Sugar; 2 ts Baking powder;
½ cub Liquid egg;substitue @ rm tm ¼ c Instant dry milk;
Liquid sugar;substitue equal 1/3 c Cocoa;
To 1/3 cup sugar 1 c Water;@ room temperature
2 teaspoon Vanilla;

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.

Chocolate Chiffon Cake

Servings: 12

Ingredients:

egg whites
¾ cub boiling water
1 2/3 cub sugar twin
½ teaspoon lite salt; (optional)
1 ¼ cub eggbeaters
½ teaspoon cream of tartar
½ cub unsweetened cocoa
1 ¾ cub flour
1 ½ teaspoon baking soda
½ cub liquid butter buds
2 tablespoon vanilla

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



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Chocolate Chip Cookies

Servings: 24

Ingredients:

1 cub margarine; at room temp.
¼ cub sugar
¾ cub brown sugar twin sugar
1 tablespoon vanilla
2 cub flour
1 teaspoon baking soda
¼ teaspoon salt
¼ cub water; room temp
½ cub mini semisweet choc chips

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.

Chocolate Drizzled Berry Parfaits

Servings: 6 servings

Ingredients:

1 package (4-serving size) JELL-O ½ c Thawed COOL WHIP LITEBrand Strawberry Flavor -Whipped ToppingSugar Free Gelatin 6 Whole strawberries
¾ cub Boiling water 1 oz BAKER'S Semi-Sweet Chocolate
½ cub Cold orange juice -melted
Ice cubes

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.

Chocolate Flavored Syrup ****

Servings: 20 servings

Ingredients:

½ cub Cocoa powder, packed Sugar substitute to equal
1 ¼ cub Cold water -½ cup sugar
¼ teaspoon Salt 2 ½ ts Pure vanilla extract

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.

Chocolate Flavored Syrup - Diet

Servings: 20 servings

Ingredients:

½ cub Firmly packed cocoa powder -did not call for chocolate
1 ¼ cub Cold water -extract but I find that it
¼ teaspoon Salt -does help the flavor.
Sugar substitute equal to **Also found that substitute½ cup sugar ** -to equal ½ cup sugar was
2 ½ teaspoon Pure vanilla extract -not quite sweet enough for
¼ teaspoon Chocolate extract - Optional -me - so adjust to your own
PERSONAL NOTES from Ursula -taste...Taylor - original recipe

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.

Chocolate Frosting - Sugar Free

Servings: 12

Ingredients:

1 package dream whip; (1 envelope)
½ teaspoon vanilla
½ cub skim milk
1 package sugarfree choc. pudding; (2oz)

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



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Chocolate Frosting #3 - Diabetic

Servings: 4 slices
Source: Sugar Free...That's me! by Judith S. Majors, copyright 1978,
Annotation: ISBN #0-345-28708-8. Formatted into MM by Ursula R. Taylor. Melt butter. Add remaining ingredients and blend well. To drizzle icing or make thinner sauce-type frosting add a small amount of skim milk. Makes 4 servings, 1 serving = 65 calories, 1 Fat Exchange and 1/4 Milk Exchange.

Ingredients:

4 teaspoon Butter Artificial sweetener to
1 teaspoon Chocolate extract -equal 1 tbsp. sugar or to
¼ teaspoon Lemon juice -taste
1/3 cub Non-fat dry milk

Preparation:

Recipes from Glen's personal collection.

Chocolate Fudge Shake

Servings: 4 servings

Ingredients:

2 cub Cold 2% lowfat milk -Sugar-Free Instant Pudding
1 package (4-serving size) JELL-O -and Pie FillingChocolate Fudge Flavor 2 c Crushed ice

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.

Chocolate Peanut Butter Bars

Servings: 4 servings

Ingredients:

2 tablespoon Peanut butter; ¼ c Water;
2/3 cub Nonfat dry milk powder; 1 ½ oz Corn or wheat flake cereal;
2 teaspoon Unsweetened cocoa; 2 tb Raisins;
5 teaspoon Sugar; or sugar sub;

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.

Chocolate Peanut Butter Brownies

Servings: 8 servings

Ingredients:

¾ cub Flour ¼ c Plus
1 tablespoon Plus 1 tb -peanut butter
1 teaspoon Unsweetened cocoa 1 ts Vanilla extract
1 teaspoon Baking powder 1 tb Vegetable oil
⅛ teaspoon Salt ¼ c Plain lowfat yogurt
3 Eggs 12 ts Sugar

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.

Chocolate Peanut Butter Shake

Servings: 5 servings

Ingredients:

3 ½ cub Cold skim milk -Filling
1 package (4-serving size) JELL-O 1 c Chocolate ice milkChocolate Flavor Sugar-Free 2 tb Creamy peanut butterInstant Pudding and Pie

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.

Chocolate Sauce

Servings: 12 servings

Ingredients:

2 teaspoon Cornstarch; Sweetener = 8 tsp sugar;
½ cub Cocoa; 2 ts Vanilla;
2 cub Cold water;

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.

Chocolate Sauce - Diabetic

Servings: 1 cup
Source: Sugar Free...That's me...by Judith S. Majors, copyright 1978,
Annotation: ISBN #: 0-345-28708-8, Library of Congress Catalog Card #78-74029. Formatted into MM by Ursula R. Taylor. Mix all ingredients until well blended in suacepan. Cook over medium heat stirring constantly until slightly thickened. Remove from heat and set pan in ice water and stirl until completely cold. Sauce thickens as it cools. If not cooled over ice, the chocolate sauce will get a pudding-like skin and be rubbery. I like this over ice cream of for a fancy dessert over puff shells that have been filled with ice cream...(This note was in the cookbook just under the recipe.) Makes 1 cup. 1 Tbsp. = 25 calories and is 1/2 fat exchange.

Ingredients:

1 tablespoon Butter ½ ts Vanilla
2 tablespoon Cocoa Artificial sweetener to
1 tablespoon Cornstarch -equal 1/3 cup sugar
1 cub Skim milk

Preparation:

Recipes from Glen's personal collection.

Chocolate Topping

Servings: 3 cups

Ingredients:

3 cub Skim milk; 1 ts Salt;
2 ounce Baking chocolate; 2 tb Butter;
3 tablespoon Cornstarch; 2 ts Vanilla extract;
½ cub Granulated sugar replacement

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.

Chocolate Zucchini Spice Cake

Servings: 8 servings

Ingredients:

¾ cub Flour; 1 ts Unsweetened cocoa
¼ teaspoon Salt; 1 Egg;, beaten
½ teaspoon Baking powder; 9 ts Sugar;
½ teaspoon Ground cinnamon; ½ ts Chocolate extract;
¼ teaspoon Ground nutmeg; ½ ts Vanilla extract;
¼ teaspoon Orange peel; grated 1 c Zucchini; unpeeled
1 tablespoon Unsweetened cocoa; + -finely shredded

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.

Chocolate-Banana Shake

Servings: 3 sweet ones

Ingredients:

2 Skim milk; 1 ts Unsweetened cocoa;
1 medium Banana; sliced

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.

Chocolate-Peanut Butter Parfaits

Servings: 6 servings

Ingredients:

2 cub Plus 2 Tablespoons cold skim 1 pk (4-serving size) JELL-Omilk, divided -Chocolate Flavor Sugar Free
2 tablespoon Chunky peanut butter -Instant Pudding and Pie
1 cub Thawed COOL WHIP LITE Whip- -Fillingped Topping

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.

Cinnamon Citrus Tea Sparkler

Servings: 4 servings

Ingredients:

1 1/3 cub Tea concentrate (qv) ¼ c -=TO=-
1 Cinnamon stick, 2" long ½ c Orange juice or tangerine
Orange peel (colored part) -juice concentrate, thawed
2 1/3 cub Water, sparkling

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.

Cinnamon Rolls

Servings: 24 servings

Ingredients:

4 cub All-purpose flour, divided 1 ts Salt
1 package Dry yeast 2 Eggs
Sugar substitute to equal Vegetable cooking spray
1/3 cub Sugar Sugar substitute to equal
1 cub Skim milk ½ c Sugar
1/3 cub +3 TBS reduced calorie 2 ts Ground cinnamonmargarine, divided ¾ c Raisins

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.

Cinnamon Spread

Servings: 24 servings

Ingredients:

8 ounce Soft margarine at room Granulated sugar sub. to -temperature ½ c Sugar
2 teaspoon Ground cinnamon

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.

Citrus Cubes

Servings: 1 servings

Ingredients:

4 tablespoon Unflavoured gelatine
¾ cub Grapefruit juice;unsweetened
2 cub Unsweetened orange juiceboiling
1 teaspoon Orange extract
2 tablespoon Sugar
¼ cub Walnuts; choppedoptional

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

Club Burrito

Servings: 1 sandwich

Ingredients:

1 slice Deli-Style Turkey; 1 Soft Flour Tortilla;
1 slice Deli-Style Ham;(may Shredded Lettuce;leave out) Sprouts;
1 slice Swiss Cheese; Tomatoes;*

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.

Cocoa Cake

Servings: 16 servings

Ingredients:

½ cub Cocoa; ½ ts Cream of tartar;
½ cub Boiling water; 1/3 c Sugar;
¾ cub (1 ½ sticks) margerine @ 2 ½ c Cake flour;
Room temperature; 1 ts Baking soda;
Liquid sugar substitue equal 2 ts Baking powder;
To ½ cup sugar; ¼ ts Salt;
2 teaspoon Vinilla; ½ ts Cinnamon;
3 Large egg whites;@ rm temp; 1 c Cool water;

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.

Coconut Custard #1 - Diet

Servings: 6 servings
Source: Quick & Deliciocus Diabetic Desserts by Mary Jane Finsand -
Annotation: copyright 1992, ISBN 0-8069-8304-3. Formatted into MM by Ursula Taylor. Combine pudding mix, milk, and 1/2 c of the toasted coconut in a saucepan. Cook and stir until mixture just comes to a boil. Pour a small amount of mixture into beaten egg yolk; then return to saucepan. Cook until mixture comes to a full boil. Cover with wax paper and allow to cool slightly. Spoon into six dessert dishes. Top with remaining coconut. Refrigerate to chill thoroughly. YIELD: 6 servings EXCHANGE, 1 serving: 1/2 low=fat milk, 1 fat CALORIES, 1 serving: 110 CARBOHYDRATES, 1 serving: 9 g PERSONAL NOTE from Ursula Taylor - folks I see no reason why after making and cooling slightly - instead of spooning into six dessert dishes that you could not then pour into an already baked pie shell and then top with the remaining coconut. Then just adjust exchanges, calories and carbohydrates to reflect the addition of the pie crust.

Ingredients:

1 package Vanilla-flavored sugar-free -toastedINSTANT pudding mix-- 1 Egg yolk, slightly beaten4 serving size pkg. SEE PERSONAL NOTE at end of
2 cub Low-fat milk -directions for possible use
2/3 cub UNSWEETENED coconut flakes, -to make a pie.

Preparation:

Recipes from Glen's personal collection.

Coconut Custard #3 - Diabetic

Servings: 12 servings
Source: Sugar Free...That's me! By Judith S. Majors, copyright 1978,
Annotation: ISBN #0-345-28708-8. Formatted into MM by Ursula R. Taylor. Combine eggs, sweetener, salt, and vanilla in a large mixing bowl and blend well. Slowly add the scalded milk and beat slightly. Mix coconut in gently. Pour into a lightly buttered 8-inch baking dish and sprinkle top with nutmeg. Bake 5 minutes at 450 and reduce heat to 350 for an additional 15 minutes. Silver knife inserted in center will come out clean when done. This custard would be good in a pie shell. 12 Servings, 1 Serving = 80 calories, 1/4 Skim Milk Exchange, 1/2 Med. Fat Meat Exchange and 1/2 Fat Exchange. This is based on just the custard - NOT the pie shell....

Ingredients:

2 ¾ cub Scalded skim milk ¾ c UNSWEETENED coconut
6 Eggs ** Nutmeg as desired
Artificial sweetener to = **To cut back on fat - use½ cup sugar -egg substitute to equal 6
¼ teaspoon Salt -eggs.
1 teaspoon Vanilla

Preparation:

Recipes from Glen's personal collection.

Coconut Orange Chicken

Servings: 1 servings

Ingredients:

1 cub Flaked coconut; 1 tb Cumin
½ teaspoon Salt; 1 tb Brown sugar;
1 ¼ teaspoon Coriander; 1 c Orange juice;

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.

Coconut Rice Pudding

Servings: 2 servings

Ingredients:

1 cub Short grain rice; 1 ts Vanilla;
½ cub Skim milk; 1 tb Shredded coconut;(unsweet)
Sweetener = 6 tsp sugar

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.

Colcannon

Servings: 4 sweet ones

Ingredients:

¾ pound Kale; Salt & pepper to taste;=OR=- 1 tb Virgin olive oil;
¾ pound Green cabbage; 1 md Size onion; chopped
1 pound Potatoes; peeled & quartered ½ c Evaporated skim milk;

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.

Confetti Tuna

Servings: 2 sandwiches

Ingredients:

1 can Solid white tuna in oil; 1 ts Fresh chives; minceddrained ( I would still go ⅛ c Red pepper; dicedwith packed in water type) 2 ts Green pepper; finely diced
2 tablespoon Low-fat mayo; Dark & light swirl bread;
1 teaspoon Fresh lime juice;

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.

Coquille St. Jaques

Servings: 6 servings
Recipes from Glen's personal collection.

Corn Souffle

Servings: 4 servings

Ingredients:

2 Eggs, seperated 2 ts Sugar
1 16 ounce can creamed corn 1 ts Minced inion flakes
½ cub Skim milk ½ ts Dry mustard
3 tablespoon Flour

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.

Corned Beef Hot Dish

Servings: 6 sweet ones

Ingredients:

8 ounce Pkg macaroni 1 cn Cream of chicken soup;=OR=- ¼ c Chedder cheese; grated
8 ounce Pkg noodles; 1 c Milk;
12 ounce (1) can corned beef; ¼ c Buttered crumbs;

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.

Cornish Game Hens

Servings: 4 sweet ones

Ingredients:

2 Cornish game hens; 1 cl Garlic; mincedabout 1-1 ¾ lbs. each ½ c Vermouth;
¼ teaspoon Dried dill weed; 1 tb Orange juice concentrate;
¼ teaspoon Dried leaf oregano; -frozen
¼ teaspoon Pepper; 1 tb Parsley; chopped
dash Paprika; 2 tb Almonds; slivered silvered
1 tablespoon Virgin olive oil;

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.

Cornmeal Pancakes

Servings: 6 servings

Ingredients:

1 cub Cornmeal;
1 cub Water; ½ ts Baking powder;
½ cub All purpose flour; ½ ts Salt;

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.

Cottage Cheese-Strawberry Salad

Servings: 6 servings

Ingredients:

1 package Gelatin; unflavored ¼ c Salad dressing;
¼ cub Sugar; SUGAR SUBSTITUTE 1 pt Strawberries; fresh;sliced
dash Salt; 10 Strawberries; whole
2 cub Milk; divided (LOW-FAT) ½ c Almonds; toasted, salted
1 cub Cottage cheese; Lettuce;

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.

Cottage Cheese-Vegetables Dunk

Servings: 28 servings

Ingredients:

8 ounce (2) cartons low-fat cottage -plaincheese 2 tb Prepared horseradish;
1 cub Low-fat American Cheese; ½ ts Pepper;process shredded ¼ ts Salt;
3 tablespoon Low-fat yogurt; unsweetened 2 tb Onion; minced

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.

Country Chili

Servings: 6 sweet ones

Ingredients:

1 large Onion; chopped ½ ts Whole oregano; dried
1 cl Garlic; chopped ½ ts Whole thyme; dried
1 tablespoon Margarine; reduced-calorie ¼ ts Peppermelted 16 oz (1 cn) tomatoes, undrained
1 teaspoon Salt; -and chopped
1 teaspoon Whole basil; dried 8 oz Red Kidney beans, undrained
1 teaspoon Chili powder;

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.

Crab And Cheese Meltwich

Servings: 1 servings

Ingredients:

2 ounce Crab meat/tuna; 1 tb Lowfat mayonnaise
1 ounce Lowfat cheddar cheese ¼ ts Sherry extractshredded ½ English muffin, toasted

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.

Crabmeat Spread

Servings: 5 servings
Recipes from Glen's personal collection.

Cranberry - Rasberry Meringue Pie

Servings: 8 servings
Recipes from Glen's personal collection.

Cranberry Bread Pudding

Servings: 6 sweet ones

Ingredients:

1 ¾ cub Milk; (low-fat 4 me) 2 Eggs; beaten (egg substitute
½ teaspoon Salt; (or to taste 4 me) -4 me)
½ teaspoon Vanilla; 1 c Cranberries;
2 cub Bread cubes; soft stale Whipped cream OR light cream
¼ cub Honey;

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.

Cranberry Cherry Tea Sparkler

Servings: 4 servings

Ingredients:

1 1/3 cub Tea concentrate (qv) 1 1/3 c Cherry juice or cider
1/3 cub Cranberries, dried 1 1/3 c Water, sparkling

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.

Cranberry Mist

Servings: 1 servings
Source: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin,
Annotation: Ph.D., and Frances Towner Giedt, copyright 1993, ISBN #0-553-08760-6. Formatted into MM by Ursula R. Taylor. In a small saucepan, bring cranberry juice to a boil over medium heat. Add tea bag. Remove from heat and let steep for 10 minutes. Cool to room temperature. Fill a tall glass with ice. Pour cranberry tea mixture over ice. Fill glass with club soda. Garnish with mint. Makes 1 serving. PER SERVING: calories - 24, protein - trace, carbohydrate - 6 g, fat - trace, calories from fat - less than 1%, dietary fiber - 0 g, cholesterol - 0 mg, sodium - 55 mg, potassium - 35 mg. Joslin Exchanges: Free

Ingredients:

½ cub Low-calorie cranberry juice ½ c Chilled club soda - about
1 Cranberry clove tea bag 1 Fresh mint sprig for garnish
Ice

Preparation:

Recipes from Glen's personal collection.

Cranberry-Orange Bars

Servings: 24

Ingredients:

1 cub finely chopped cranberries *
2 oranges; ground skins & pulp
½ cub raisins; dark or golden
¼ cub brown sugar **
1/3 cub margarine
2 eggs
1 teaspoon vanilla
1 cub whole wheat flour
1 cub unbleached white flour
2 teaspoon baking powder

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.

Crazy Fruit Upside Down Cake ****

Servings: 6 servings

Ingredients:

2 cub (or 3) chopped fruit * ¼ c Vegetable oil
1 tablespoon Vegetable oil 2 tb Milk
½ teaspoon (to 1 tsp.) cinnamon or ½ c Unsweetened fruit juice **nutmeg 1 ½ c Unbleached all purpose flour
teaspoon Baking powder
1 Large egg ½ ts Baking soda

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.

Creamy Brown Rice Pudding

Servings: 6 servings

Ingredients:

3 cub Cold 2% lowfat milk, divided -and Pie Filling
¾ cub MINUTE Instant Brown Rice ¼ c Raisins
1 package (4-serving size) JELL-O ⅛ ts Ground cinnamonSugar-Free Vanilla Pudding

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.

Creamy Carrot Soup

Servings: 6 servings

Ingredients:

2 tablespoon Vegetable oil; 2 ts Tomato paste;
1 cub Onions; chopped 1 oz White or brown rice;
3 cub Carrots; chopped -uncooked
4 cub Water; 1 ½ c Evaporated skim milk;
3 package Instant chicken broth; Salt and pepper to taste;

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.

Creamy Custard Sauce

Servings: 8 servings

Ingredients:

3 cub Cold 2% lowfat milk -Instant Pudding and Pie
1 package (4-serving size) JELL-O -FillingVanilla Flavor Sugar-Free ¼ ts Ground cinnamon (optional)

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.

Creamy Garlic Dressing

Servings: 12 servings

Ingredients:

½ cub Evaporated skim milk; -frozen
2 tablespoon Fresh lemon juice; ¼ ts Paprika;
2 large Garlic cloves; minced ¼ ts White pepper;
¼ teaspoon Salt; 2 ds Sesame oil;
1 teaspoon Dried dill weed; ds Red(cayenne) pepper;
1 teaspoon Apple juice concentrate;

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.

Creamy Italian Dressing

Servings: 6 servings

Ingredients:

1 tablespoon Virgin Olive oil; ¼ ts Leaf oregano;
1 tablespoon Vegetable oil; ⅛ ts Salt;
4 tablespoon Fresh lemon juice; Pepper to taste

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.

Creamy Tofu Dressing

Servings: 32 servings

Ingredients:

1 cub Firm tofu; (bean curd) ¼ ts Dried leaf oregano;sliced ¼ ts Dried leaf marjoram;
1 large Garlic clove; minced 3 tb Balsamic vinegar;
2 tablespoon Low-sodium soy sauce; 3 Green onions; chopped
1 Lemon; juice with plup ¼ c Water; about

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.

Creamy Vegetable Chowder

Servings: 4 servings

Ingredients:

1 tablespoon Vegetables oil; + 10 oz (1 cn) tomatoes;
1 teaspoon Vegetable oil ½ c Water;
¼ cub Onion; chopped ⅛ ts Dried thyme;
¼ cub Green pepper; chopped ½ ts Dried oregano;
¼ cub Celery; chopped ¼ ts Dried basil;
¼ cub Carrots; chopped Salt and pepper to taste;
1 cl Garlic; minced 1 c Cooked brown rice;
2/3 cub Lowfat cottage cheese;

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.

Creamy Yogurt Cups

Servings: 5 servings

Ingredients:

1 package (4-serving size) JELL-O ½ c Cold waterBrand Sugar Free Gelatin Ice cubesany flavor 8 oz Vanilla lowfat yogurt
¾ cub Boiling water ½ ts Vanilla (optional)

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.

Creme Semisweet Chocolate Frosting

Servings: 1 servings

Ingredients:

¼ cub Semisweet chocolate chips; ¼ c Slim evaporated;
1 tablespoon Butter; ½ Recipe of Marshmallow cream

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.

Crepes

Servings: 8 crepes

Ingredients:

2/3 cub Milk; 1 ½ ts Vegetable oil;
2 medium Eggs ½ c All purpose flour;

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.

Crepes (And Fillings)

Servings: 20 servings

Ingredients:

******** CREPES ********** -black pepper to taste
1 cub Cold water 2 ts Margarine
1 cub Cold nonfat milk Tomato slices for garnish
1 Egg ****SWEET CHEESE FILLING****
4 Egg whites ¾ c Low-fat cottage cheese
½ teaspoon Salt (or less) 2 oz Neufchatel cheese (light
2 cub Sifted all-purpose flour -cream cheese)
2 tablespoon Vegetable oil 2 ts Vanilla
*****HERB-CHEESE FILLING**** 2 ts Freshly squeezed lemon juice
1 ½ cub Low-fat cottage or ricotta ¼ ts Grated lemon peelcheese 1 tb Margarine
1 Green onion, minced ½ c Low-fat vanilla yogurt
dash Basil 1 c Berries or sliced fruit in
dash Chopped fresh parsley -season
Salt and freshly ground

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.

Crunchy Baked Ham Salad

Servings: 6 servings

Ingredients:

3 cub Ham; cooked, cubed ¼ c Onion; chopped
1 cub Celery; chopped 1 tb Lemon juice;
¾ cub Mayonnaise; 1 ½ ts Mustard; prepared
½ cub Olives; pimiento-stuffed; ds Pepper;chopped 1 c Potato chips; crushed
2 Eggs; hard-cooked; chopped

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.

Crunchy Canyon Snack Mix *

Servings: 8 cups
Recipes from Glen's personal collection.

Crunchy Chicken Bake

Servings: 6 sweet ones

Ingredients:

1 Broiler-fryer chicken;* ½ ts Hot or mild paprika;(about 2 ½ pounds) ¼ ts Salt;
1 cub Buttermilk; 2 c Cereal flakes; finely
½ teaspoon Garlic powder; -crushed

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.

Crunchy Chocolate Raisin Fudge

Servings: 40

Ingredients:

¼ cub diet margarine
1 1/3 cub non-fat dry milk
2/3 cub cocoa powder
1 cub sugar; (artificial equivalent)
1/3 cub evaporated non-fat milk
2 teaspoon vanilla
1 cub rice krispies
¼ cub raisins

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.



Converted by MM_Buster v2.0n.

Crunchy Noodle Jumble

Servings: 8 sweet ones

Ingredients:

3 ounce (1 cn) chow mein noodles; 2 tb Reduced-calorie margarine;
½ teaspoon Chili powder; -melted
¼ teaspoon Garlic salt; 1 tb Reduce soduim soy sauce;
¼ teaspoon Dry mustard;

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.

Crunchy Spinach Salad

Servings: 6 servings
Recipes from Glen's personal collection.

Curried Meat Loaf

Servings: 4 servings

Ingredients:

1 tablespoon Reduced calorie margarine; + ⅛ ts Garlic powder;
1 teaspoon Reduced calorie margarine Salt and pepper to taste;
2 small Sweet apples;peeled,chopped 2 Egg whites;
½ cub Onions; chopped ¾ oz Wheat germ;
1 pound Very lean ground beef; ¾ c Tomato sauce;
2 teaspoon Curry powder;

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.

Curried Potatoes

Servings: 4 sweet ones

Ingredients:

1 pound Sm new potatoes; cut in half 1 tb Fresh parsley; chopped
1 tablespoon Betty's Butter; 1 tb Fresh lime juice;
1 large Garlic clove; minced ⅛ ts Salt;
1 medium -size onion; chopped 1 ds Red(cayenne) pepper
1 teaspoon Curry powder;

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.

Curried Tuna Sandwich

Servings: 12 open faced

Ingredients:

7 ounce Water packed tuna; ¼ ts Prepared horseradish;
½ cub Mayonnaise; (low-cal 4 me) 12 sl White bread* cut in circles
1 teaspoon Lemon juice; -(not me!! whole wheat 4 me)
¼ teaspoon Curry powder Softened Butter OR MARGARINE

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.

Custard Pie

Servings: 8 servings

Ingredients:

1 cub Liquid egg substitute 1 ts Cornstarch
2 tablespoon Sugar ¾ c Instant dry milk
1/3 cub Sugar replacement 2 c Water
1 teaspoon Vanilla 1 Unbaked 9" pie crust
¼ teaspoon Salt Ground nutmeg as desired

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.

Date Drops

Servings: 21

Ingredients:

2 eggs beaten
1/3 cub margarine
½ pound dates
1 ½ cub crisp rice cereal
½ cub chopped nuts
1 teaspoon vanilla

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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Date Granola

Servings: 6 servings
Source: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin,
Annotation: Ph.D., and Frances Towner Giedt, copyright 1993. ISBN#0-553-08760-6. Formatted into MM by Ursula R. Taylor. Naturally sweet, this granola is also delicious sprinkled over plain nonfat yogurt. Preheat oven to 325 F (165C). Combine all ingredients in a shallow baking pan. Bake for 15 minutes, stirring every 5 minutes. Cool and store in an airtight container for up to 1 week or freeze individual portions in zip-lock bags for longer storage. PER 1/2 Cup (118 ml) serving: calories 220, protein 8 g, carbohydrate 36 g, fat 6 g, calories from fat 24%, dietary fiber 1 g, cholesterol 0 mg, sodium 4 mg, potassium 321 mg. Joslin Exchanges: 2 bread/starch, 1 fat.

Ingredients:

2 cub Rolled oats (312 g) -hot water (59 ml)
½ cub Wheat germ (60 g) 2 tb Sesame seeds (30 ml)
½ cub Chopped pitted (118 ml) 3 tb Blanched almonds, choppeddates, softened in ¼ cup -(45 ml)

Preparation:

Recipes from Glen's personal collection.

Date Granola Bars

Servings: 16 bars
Source: ; The JoslinDiabetes Gourmet Cookbook by Bonnie Sanders Polin,
Annotation: Ph.D., and Frances Towne Giedt, copyright 1993, ISBN#0-553-08760-6. Formatted into MM by Ursula R. Taylor. Packed with flavor, these bars are satisfying, healthy, and quick to make. Preheat oven to 350 F (180 C). Combine all ingredients; pat into a 9-inch (23 cm square nonstick baking pan lightly sprayed with cooking spray. Press down firmly. Bake for 20 to 25 minutes. Cut into 2-inch (5 cm) squares. Cool. Makes 16 bars. PER 1-bar serving: Calories 95, protein 4 g, carbohydrate 14 g, fat 3 g, calories from fat 28%, dietary fiber 1 g, cholesterol trace, sodium 20 mg, potassium 145 mg. Joslin Exchanges: 1 bread/starch.

Ingredients:

1 Recipe cooked Date Granola ½ ts Ground cinnamon (2.5 ml)
6 tablespoon Egg substitute (90 ml) 1 ds Ground nutmeg
¼ cub Fruit juice - peach, white 1 tb Margarine, melted (15 g)grape, apple, or orange Butter-flavored cooking(59 ml) -spray

Preparation:

Recipes from Glen's personal collection.

Deep Dish Peach Pie

Servings: 8

Ingredients:

2 tablespoon lemon juice
1 ¼ cub sugar
⅛ teaspoon salt
¼ teaspoon nutmeg
4 tablespoon butter
1 ½ pound fresh peaches; (6 c sliced)
2 tablespoon sugar
¼ teaspoon cinnamon
3 tablespoon flour
1 cub heavy cream; whipped

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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Delicious Dirt-Sugar Free

Servings: 12

Ingredients:

devilsfood cakemix-sugarfree
8 ounce low fat cream cheese
⅛ pound margarine
3 ½ cub skim milk
sugarfree inst. choc pudding
12 ounce sugarfree whipped topping
20 ounce dark brown sugarfree cookies

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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Delightful Cheesecake

Servings: 9 servings
Source: Posted on *P - Diabetic board by Maggie Cecil-Zachos....
Annotation: Sprinkle 3 tbs. graham cracker crumbs on bottom of 9" pie or cake pan; set aside. Soften gelatin in 1/2 c water. Add water to pineapple juice to make 3/4 cup; bring to a boil; stir in gelatin. In bowl, beat cottage cheese until nearly smooth, at highest speed on mixer - about 3 to 4 minutes. Add egg yolks, nonfat milk, lemon juice, sweetner, vanilla and salt and beat well. Blend in gelatin at low speed. Chill. Stir occasionally until mixture is thick, but not set - about 1 hour. Beat whites at highest speed until soft peaks form; fold in gelatin mixture by hand. Spoon over crumbs in pan; sprinkle remaining tablespoon of crumbs over filling. Add pineapple tidbits on top; chill overnight in refrigerator. Exchanges per serving: 1 lean meat Calories per serving: 85 Yield: 9 servings

Ingredients:

4 tablespoon Graham cracker crumbs 3 ea Eggs seperated
2 package Unflavored gelatin ¼ c Non-fat milk
1 cub Low-calorie pineapple tidbit 2 tb Lemon juicereserving juice - packed Non-nutritive sweetnerin its own juice -equal to ½ cup sugar
1 ½ cub Low-fat cottage cheese OR 1 ts Vanillause NO-fat cottage cheese ¼ ts Salt

Preparation:

Recipes from Glen's personal collection.

Deluxe Potato Salad

Servings: 24 servings

Ingredients:

3 Green peppers 1 tb Mustard, Dijon
5 pound Potatoes; cooked, peeled, 4 cn Artichoke hearts; chilledand cubed -and drained (8 oz. ea.)
1 bunch Celery; chopped 2 tb Olive slices, pimiento-stffd
2 ½ teaspoon Salt sm Pickles, whole sweet
1 teaspoon Pepper Parsley springs, fresh
¾ cub Mayonnaise

Preparation:

Recipes from Glen's personal collection.

Dessert Not Dirty Word Now

Servings: 1 info/help

Ingredients:

1 Info/help

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.

Deviled Cornish Hens

Servings: 4 servings

Ingredients:

2 Cornish hens, skin removed 1 tb Dijon mustard
2 tablespoon Water ½ ts Hot pepper sauce
¼ cub Soy sauce 2 tb Vegetable oil
½ cub Red wine ½ ts Pepper
1 tablespoon Sherry extract 3 tb Dry bread crumbs

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.

Diabetic Apple Crunch

Servings: 6 sweet ones

Ingredients:

2 slice Dry bread; 3 c Apples; Cored sliced
1 tablespoon Diet margarine; 1 tb Lemon juice;
½ teaspoon Cinnamon; ¾ c Dietetic maple syrup
½ teaspoon Allspice;

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.

Diabetic Bagel Chips

Servings: 1

Ingredients:

1 bagel
spices to taste

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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Diabetic Banana Pudding Splits

Servings: 4 servings

Ingredients:

1 cub Plain low-fat yogurt ½ oz Pistachios,coarsely chopped
1 package Choc. pudding mix,low-fat(4) ¼ c Thawed dairy whipped topping
2 Medium bananas, peeled 4 Bing cherries, fresh*
½ teaspoon Lemon juice

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.

Diabetic Bran Muffins

Servings: 12 servings

Ingredients:

1 cub Hot water 2 Eggs beaten
Liquid sugar sub. to equal 2 ½ c All purpose flour1 cup sugar 2 c Wheat bran flakes cereal
1 cub Shredded wheat bran cereal 2 ½ ts Baking soda
2 cub Nonfat buttermilk ½ ts Salt
½ cub Diet margarine Vegetable cooking spray

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.

Diabetic Cake Doughnuts

Servings: 12

Ingredients:

1 tablespoon granulated sugar
4 tablespoon sugar replacement
1/3 cub buttermilk
1 egg; (well beaten)
1 cub flour
⅛ teaspoon baking soda
1 teaspoon baking powder
nutmeg
1 cinnamon
1 vanilla extract
1 salt
1 oil for deep-fat frying

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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Diabetic Candy Suggestions

Servings: 1 info/help

Ingredients:

1 Info/help

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.

Diabetic Caramel Apple Salad

Servings: 6

Ingredients:

3 large granny smith apples
cored and diced
½ cub walnuts
½ cub raisins
1 cub chopped celery
1 package small one; sugar free
butterscotch pudding
2 cub non-fat plain yogurt

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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Diabetic Carrot-Raisin Salad

Servings: 7

Ingredients:

2 cub carrots; grated
1 cub crushed pineapple; drained &
unsweetened
½ cub raisins
8 ounce yogurt; plain & lo-fat
7 lettuce leaves; optional

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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Diabetic Chocolate Ricotta

Servings: 1

Ingredients:

½ cub low-fat ricotta cheese
try fat-free cottage cheese
2 teaspoon sugar-free cocoa mix

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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Diabetic Cookbooks List

Servings: 1 info/help

Ingredients:

1 Info/help

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.

Diabetic Cottage Cheese Vegetable Casserole

Servings: 2

Ingredients:

1 cub thinly sliced carrots
½ cub chopped onion
1 tablespoon reduced calorie margarine
½ cub sliced mushrooms
1 pa; (8 ounce) noodles
cooked and drained
2 cub low-fat cottage cheese
½ cub skim milk
½ teaspoon salt
½ teaspoon basil
¼ teaspoon thyme
⅛ teaspoon pepper

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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Diabetic Devil's Food Cake

Servings: 1 servings

Ingredients:

½ cub Cocoa ⅛ ts Salt
½ cub Boiling water 1/3 c Sugar ( or substitute)
2 cub Cake flour ¾ c Liquid egg substitute(room t
½ teaspoon Baking soda 1 ts Vanilla
1 ½ teaspoon Baking powder ½ c Margaine, room temp

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.

Diabetic Elegant Fruit Compote

Servings: 4

Ingredients:

1 can (15-¼ oz.) del monte
pineapple tidbits in its
own juice
1 banana; sliced
1 cub quartered strawberries
1 kiwifruit; sliced or seeded
grapes
1 cub jicama pieces or apples
orange-flavored liqueur
1 sprig fresh mint---if
desired

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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Diabetic Frankly Fudge

Servings: 1 batch

Ingredients:

1 cub 2% milk 1 c Water
¾ cub Unsweetened cocoa powder ½ c Sweetener equiv. to sugar**
5 tablespoon Unflavored gelatin (5 pkg) 1 ts Artificial brandy extract

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.

Diabetic Homemade Ice Cream

Servings: 8

Ingredients:

13 ounce evaporated milk
2 tablespoon sugar replacement
1 ½ cub whole milk
1 tablespoon vanilla extract
3 eggs; (well beaten)

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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Diabetic Kid's Snackin' Corn

Servings: 9

Ingredients:

9 cub corn; popped
1 tablespoon butter or margarine
1/3 cub peanut butter

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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Diabetic Linguine With Clam Sauce

Servings: 4

Ingredients:

¼ cub finely chopped onion
shallots finely chopped
bay leaf
(or 2) parsley stem
1 sprig fresh thyme or
¼ teaspoon dried thyme
(or 5) peppercorns
1 cub white wine
3 quart steamer clams; (24-30)
1 tablespoon olive oil
2 garlic; (or 3) cloves minced
¼ teaspoon dry mustard
½ cub chopped parsley
1 dash red pepper flakes
1 pound linguine; cooked & drained

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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Diabetic Peach Crisp

Servings: 6 servings

Ingredients:

4 Ripe peaches,peel+slice ¼" 2 tb Reduced calorie margarine
3 tablespoon Flour 2 ts Reduced calorie margarine
2 ¼ ounce Quick-cooking oats,uncooked 3 tb Firmly packed brown sugar OR
1 teaspoon Cinnamon 9 ts Sweetener(equiv)
½ teaspoon Nutmeg

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.

Diabetic Popcorn Snacks

Servings: 1

Ingredients:

3 cub popped corn

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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Diabetic Pumpkin Cookies

Servings: 3 servings

Ingredients:

1 cub Shortening ½ ts Nutmeg
1 cub Cooked pumpkin ½ ts Baking soda
1 Egg 1 ts Baking powder
1 teaspoon Vanilla 1 ts Cinnamon
2 cub Flour 1 c Raisins
¼ teaspoon Allspice ½ c Chopped nuts

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.

Diabetic Rice And Cheese Casserole

Servings: 6 2 1/2 c Cooked brown rice 3 Green onions, chopped 1 c Low-fat

Ingredients:

cottage cheese 1 ts Dill weed ¼ c Freshly grated Parmesan -cheese ½ c
Low-fat milk ½ ts Dijon-style mustard Nonstick vegetable spray Combine all
but the last ingredient in a mixing bowl. Pour into a casserole dish coated
with nonstick vegetable spray. Bake in a preheated 350 degree oven for 15 to
20 minutes. Serves: 6 (¾ cup servings) Calories: 225, Protein: 14 g, Fat: 4
g, Carbohydrates: 34 g, Fiber: 2.5 g, Cholesterol: 10 mg, Sodium: 328 mg,
mg Exchange: 1 ½ starch/bread ½ lean meat 1 low-fat milk
From: UCSD Healthy Diet for Diabetes cookbook

Preparation:

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Diabetic Salmon Patties

Servings: 4

Ingredients:

1 ¾ cub (15-½ oz. can)
libby's pacific pink salmon
½ cub saltine cracker crumbs
¼ cub finely chopped celery
2 tablespoon finely chopped onion
1 egg slightly beaten
¼ teaspoon salt
⅛ teaspoon pepper
hamburger buns; split &
toasted

CHOICE OF TOPPINGS:
tartar sauce
cheese
thousand island dressing

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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Diabetic Smunchies

Servings: 1

Ingredients:

2 graham crackers
sugar-free chocolate pudding
sliced bananas

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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Diabetic Sour Cream Muffins

Servings: 12 servings

Ingredients:

¼ cub Diet margarine -equal ½ cup sugar
¾ cub Imitation sour cream ½ ts Baking sodaor sour half & half ¼ ts Salt
1 1/3 cub All purpose flour ds Nutmeg
Non nutritive sweetener to 1 Egg beaten

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.

Diabetic Sour Cream Spice Cake

Servings: 18

Ingredients:

1/3 cub margarine
3 tablespoon granulated brown sugar;replacement
2 eggs
2 teaspoon Cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg
2 cub flour; (sifted)
1 teaspoon baking powder
1 ¼ teaspoon baking soda
½ teaspoon salt
½ cub water
1 cub sour cream
½ cub raisins
¼ cub walnuts chopped

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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Diabetic Strawberry Jam

Servings: 1

Ingredients:

4 cub strawberries; halved
½ cub concentrated white grape;juice (simmered down
1 ½ cups)
2 ½ tablespoon lemon juice
¼ teaspoon grated lemon rind
1 ½ tablespoon unflavored gelatin (1-½;envelops)

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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Diabetic Sweetner-Sugar Equivalents

Servings: 1 servings

Ingredients:

EQUIVALENTS

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.

Diabetic Washington's Cherry Pie

Servings: 8

Ingredients:

9 " unbaked pie shell
2 cub unsweetened cherries
¼ cub soft margarine
1 tablespoon flour
½ cub sugar replacement
egg yolks
¼ cub evaporated milk
½ teaspoon vanilla extract
egg whites
2 teaspoon granulated sugar replacement

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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Diabetic Yellow Cake And Fluffy Frosting

Servings: 1

Ingredients:

YELLOW CAKE:
2 cub cake flour
½ teaspoon baking soda
1 ½ teaspoon baking powder
1/3 cub sugar; ( or substitute)
3 tablespoon dry buttermilk
¾ cub water; room temp
1/3 cub vegetable oil
¼ cub sugar substitute; (equal to )/
2 teaspoon vanilla
½ cub egg substitute; (room temp)
¼ cub margarine; (room temp

FLUFFY FROSTING:
½ cub sugar
2 tablespoon water
2 package sweet'n'low
2 large egg whites
¼ teaspoon cream of tartar
½ teaspoon vanilla

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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Diabetic-Fine-Crumb Pie Shell

Servings: 8

Ingredients:

1 ¼ cub fine crumbs; (graham cracker
1 ½ cub or dry cereal;zwieback, etc
3 tablespoon margarine; (melted)
1 tablespoon water
1 spices; (optional)
1 sugar replacement; (optional)

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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Dijon Chichen Strips

Servings: 4 sweet ones

Ingredients:

1 ½ pound Chicken breasts; boneless ½ ts Mustards seeds; coarselySkinless -crushed
1 tablespoon Butter ⅛ ts Ground pepper; freshly=OR=- ½ c White wine;
1 tablespoon Margarine; 1 ½ ts Dijon mustard;
1/3 cub Onion; chopped ¼ ts Chicken bouillon granules;
1 cl Garlic; minced ½ c Sour cream;
1 teaspoon Dried parsley flakes; Hot cooked rice for 4

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.

Dijon Chicken Salad

Servings: 3 servings

Ingredients:

1 cub Low-sodium chicken broth ¼ c Plain lowfat yogurt
1 package (4-serving size) JELL-O 2 tb Reduced-calorie sour creamBrand Lemon Flavor Sugar- 1 tb Dijon-style mustardFree Gelatin 1 c Finely chopped cooked
¾ cub Cold water -chicken breast
1 tablespoon Vinegar 1 c Finely chopped celery
¼ teaspoon Black pepper ½ c Chopped green or red pepper

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.

Dijon Pork Steaks

Servings: 4 servings

Ingredients:

1 pound Boneless pork chops; 1 tb Dijon mustard;
3 tablespoon Soy sauce; ⅛ ts Garlic powder;
¼ cub Dry white wine; 2 ts Vegetable oil;
2 teaspoon Sherry extract;

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.

Dill Pickles

Servings: 1 batch
Recipes from Glen's personal collection.

Dill Roasted Pork

Servings: 8 servings

Ingredients:

1 3-4 pound pork loin Roast 1 ts Dill weed
¼ teaspoon Garlic powder Salt and pepper to taste

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.

Dilled Carrots

Servings: 4 servings

Ingredients:

1 pound Carrots, cut into 4-inch 1 ½ ts Dill seedjulienne strips 1 1/3 ts Mustard seed
1 cub Vinegar 1 cl Garlic, cut in half
1 cub Water 2 tb Sugar
2 teaspoon Salt

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.

Dilled Meatballs Over Rice

Servings: 4 sweet ones

Ingredients:

1 pound Lean ground meat; ½ ts Dried dill;=OR=- ¼ ts Salt pepper;
1 pound Ground turkey; 10 ¾ oz (1 cn) brown gravey;
¼ cub Onion; diced Hot cooked rice for 4
½ cub Cold cooked rice;

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.

Dilled Squash

Servings: 4 servings

Ingredients:

2 tablespoon Vegetable oil + -½ inch thick
2 teaspoon Vegetable oil ½ ts Salt;
1 cub Onions; chopped ⅛ ts Pepper;
1 cl Garlic; minced 1 ts Dill weed;
4 cub Yellow summer squash; sliced

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.

Dilly Beef Salad

Servings: 6 servings

Ingredients:

3 cub Beef; cooked, cubed 1 ts Dillweed
¾ cub Pepper, green; chopped ½ c Mayonnaise
5 large Olives, stuffed; sliced ¼ c Beer
10 Onions, pickled; chopped 1 tb Lemon juice
⅛ teaspoon Pepper Onions, pickled
½ teaspoon Salt Olives, stuffed
¼ teaspoon Mustard, dry

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.

Dirt Cups

Servings: 8 servings
Source: Jell-o Kids Cooking Fun cookbook, copyright 1991 Kraft General
Annotation: Foods, Inc., ISBN #0-88176-654-2, Library of Congress Catalog Card #91-61024. Formatted into MM by Ursula R. Taylor. 1. Pour 2 cups of cold milk into bowl. Add pudding mix. Beat with wire whisk until well blended, about 2 minutes. Let pudding stand 5 minutes. 2. Stir whipped topping and 1/2 of the crushed cooies into pudding very gently with rubber scraper until mixture is all the same color. Place about 1 tbsp. of the remaing crushed cookies into bottom of each paper or plastic cups - 8 oz. size. 3. Fill cups about 3/4 full with pudding mixture. Top each cup with the rest of the crushed cookies. Put cups into refrigerator to chill until set, about 1 hour. Add baseball decorations, if you wish. Under the recipe topic of More fun with Dirt Cups - is the following notation....Just make Dirt Cups". Then plant a garden! Add silk or plastic flowers, candy worms, frogs or bugs. Or -- make a racetrack with little cars! Or -- place a tiny doll under an unbrella. Make a special "Dirt Cup" for each member of yor family!

Ingredients:

2 cub Cold milk -cookies, crushed, divided**
1 package Jell-o (4 serving size) **PERSONAL NOTE from UrsulaInstant Pudding, Chocolate -R. Taylor for diabetic use-Flavor** --use SF Jell-o, make your
3 ½ cub 8 oz. container - Cool Whip --own SF topping and use SF
Topping, Thawed** --chocolate sandwich cookies
1 package 16 oz. chocolate sandwich

Preparation:

Recipes from Glen's personal collection.

Downeast Blueberry Bread Pudding

Servings: 6

Ingredients:

2 tablespoon sugar-or use equivalent;sweetener amount
1 tablespoon cornstarch
10 package diabetic sweetener
1 pint fresh blueberries; sorted
and stemmed
1 teaspoon lemon juice; fresh
4 slice stale white bread
1 ½ tablespoon margarine; room temperature
½ cub evaporated skimmed milk

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.



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Downside-Up Apple Pie

Servings: 1 pie
Recipes from Glen's personal collection.

Easy Chocolate Pudding Milk Shake

Servings: 5 servings

Ingredients:

3 cub Cold skim milk -Instant Pudding and Pie
1 package (4-serving size_ JELL-O -FillingChocolate Flavor Sugar-Free 1 ½ c Vanilla ice milk

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.

Easy Eggplant Casserole

Servings: 4 servings

Ingredients:

1 small Eggplant ½ c Breadcrumbs, dry
½ pound Sausage, bulk 1 ts Butter (or marg.); melted
1 small Onion; chopped ¼ c Cracker crumbs
1 Egg; well beaten

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.

Easy Peanut Butter Milk Shake

Servings: 5 servings

Ingredients:

3 cub Cold skim milk -Pie Filling
1 package (4-serving size) JELL-O 1 ½ c Vanilla ice milk *Butterscotch Flavor Sugar- 2 tb Creamy peanut butterFree Instant Pudding and

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.

Easy Succotash

Servings: 6 servings

Ingredients:

2 cub Lima beans, fresh; about 1lb ½ c Cream, whipping
4 cub Corn, fresh; cut from cob ½ ts Saltabout 8 ears ⅛ ts Pepper
3 tablespoon Butter (or marg.)

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.

Eggs Curry

Servings: 4 servings

Ingredients:

6 Eggs, hard boiled 1 ½ tb Arrowroot
¼ cub Almonds, slivered 1 ts Salt
2 tablespoon Reduced calorie margarine 1 ½ ts Curry powder
1 Onion, finely chopped 2 c Nonfat milk
½ cub Celery, finely chopped 4 Slices toast

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.

Enchilada Pie

Servings: 8 sweet ones

Ingredients:

1 pound Lean ground chuck; ¼ ts Pepper;
½ cub Onion; chopped 4 6" corn tortillas;
4 ounce (1 can) tomato sauce; 3 oz Process American cheese;
1 teaspoon Chili powder; -LOW-FAT
½ teaspoon Cumin; Vegetable cooking spray;
¼ teaspoon Salt; ½ c Water;

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.

English Pea Soup

Servings: 8 sweet ones

Ingredients:

10 ounce (1) Pkg frozen English peas; 2 ts Bouillion granules;
¼ medium Head lettuce; -chicken-flavored
3 ounce Fresh lettuce; ⅛ ts Pepper;
3 ounce Fresh spinach leaves; 1 ¼ c Water;
½ cub Green onions; chopped ¼ c Skim water

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.

English Trifle

Servings: 1 trifle
Recipes from Glen's personal collection.

Everyday Garlic Chicken

Servings: 4 servings

Ingredients:

3 pound Whole chicken; 24 cl Garlic; peeled
2 teaspoon Ground ginger; 3 c Chicken broth;
1 Lemon; pricked 1 Freshly ground pepper;

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.

F.c. Apple Betty

Servings: 6 servings

Ingredients:

2 pound Golden Delicious Apples Concentrate, thawed
¼ cub Seedless Golden Raisins 1 tb Cornstarch
½ cub Frozen Apple Juice

Preparation:

Recipes from Glen's personal collection.

Falafel (Basic Recipe)

Servings: 5 servings

Ingredients:

2 cub Garbanzo Beans, cooked, 2 tb Parsley, freshly choppeddrained and rinsed ½ ts Salt
1/3 cub Water ¼ ts Black Pepper, freshly ground
1 slice Wheat Bread, crustless firm, ¼ ts Cumintorn into pieces ½ ts Turmeric
1 tablespoon Unbleached All-Purpose Flour ¼ ts Basil
½ teaspoon Baking Soda ¼ ts Marjoram
3 Garlic Cloves, finely 1 tb Tahini (Sesame Seed Paste)chopped --or- Olive Oil
1 Egg White

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.

Falafel (Tahini Dressing)

Servings: 2 servings

Ingredients:

¼ cub Tahini (Sesame Seed Paste) -squeezed
½ cub Water, or more 1 Garlic Clove, crushed
1 tablespoon Lemon Juice, freshly

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.

Family Favorite

Servings: 2 sandwiches
Recipes from Glen's personal collection.

Family Favorite Cake-Diabetic

Servings: 1

Ingredients:

¾ cub diet margarine
1 ½ cub non-nutritive sweetener*
4 teaspoon baking powder
½ teaspoon salt
3 cub flour
1 cub skim milk
1 teaspoon almond extract
¾ cub egg whites; (4-5)

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.



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Family-Favorite Oatmeal (Lf)

Servings: 6 servings

Ingredients:

3 cub Hot cooked oatmeal; 1 md To large apple; at room temp
¼ cub Light brown sugar; -cut into small chunks
Brown sugar sub equal to 1/3 c Raisins;¼ cup 2 tb Walnuts; or pecans, chopped
1 teaspoon Cinnamon;

Preparation:

Recipes from Glen's personal collection.

Farina And Fruit

Servings: 3 servings

Ingredients:

1 cub Skim milk 1 ts Reduced calorie margarine
2 Pitted dates, chopped Sugar substitute to equal
⅛ teaspoon Salt 2 tb Sugar
2 tablespoon Uncooked farina ⅛ ts Ground cinnamon
¼ teaspoon Vanilla extract

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.

Festive Orange Rice

Servings: 6 servings

Ingredients:

2 tablespoon Onion; minced 1 c Orange juice
2/3 cub Celery; chopped 1 ½ c Water
3 tablespoon Margarine; melted 1 ¼ ts Salt
1 cub Rice, regular; uncooked ⅛ ts Thyme
2 tablespoon Orange rind; grated

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.

Fine-Crumb Pie Shell

Servings: 8

Ingredients:

1 ¼ cub fine crumbs; (graham cracker
1 ½ cub or dry cereal;zwieback, etc
3 tablespoon margarine; (melted)
1 tablespoon water
1 spices; (optional)
1 sugar replacement; (optional)

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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Flower Buns

Servings: 8 buns
Source: Good Housekeeping Cookbook for Calorie Watchers by Hazel P.
Annotation: Schoenberg, Copyright MXMLXXI, ISBN #0-87851-004-4, Library of Congress Catalog #75-137516. Formatted into MM by Ursula R. Taylor. About 20 minutes before serving, preheat oven to 450 F. Grease large cookie sheet. Separate biscuits, then press each until twice its original size. With kitchen scissors, make 5 to 6 snips, from out edge almost to center. Place on cookie sheet and shape "Petals" to form "flower". Repeat with remaining dough. Brush each "flower" with milk; sprinkle with poppy seed. Bake 6 to 8 minutes, or until golden-brown. Makes 8. 80 calories per bun. Bland diet: Prepart as directed but substitute Parmesan cheese for poppy seed. Diabetic Diet: Exchanges per bun = 1 bread. Low-purine diet: Prepare as directed. Low-sodium diet: Prepare as directed for bland diet.

Ingredients:

1 can 8 oz. refrigerated Milkbuttermilk biscuits Poppy seeds

Preparation:

Recipes from Glen's personal collection.

Fluffy Dumplings

Servings: 6 servings

Ingredients:

1 cub All purpose flour; 1 tb Margerine or butter;
2 teaspoon Baking powder; 1/3 c Milk;
½ teaspoon Salt;

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.

Fluffy Frosting

Servings: 1 servings

Ingredients:

½ cub Sugar 2 Larger egg whites
2 teaspoon Water ¼ ts Cream of tartar
2 Packets Sweet & Low ½ ts Vanilla

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.

Fluffy Pudding Frosting

Servings: 24 cupcakes
Source: Jell-O Kids' Cooking Fun cookbook, copyright 1991 Kraft General
Annotation: Foods, Inc. ISBN #0-88176-654-2, Library of Congress Catalog Car #91-61024. Cool Whip and Jell-o are trademarks of Kraft General Foods, Inc., Glenview, IL 60025. Formatted into MM by URsula R. Taylor. 1. Pour 1 cup cold milk into bowl. Add pudding mix. 2. Beat with wire whisk until well blended, about 2 minutes. 3. Stir whipped topping into pudding very gently with rubber scraper until mixture is all the same color. 4. Place about a spoonful of frosting on each cupcake. Spread frosting around top of cupcake with the back of the teaspoon. Sprinkle with candy decorations, if you wish. Put cupcakes into refrigerator to chill until serving time. Store any leftover cupcakes in the refrigerator. Frosts 24 cupcakes.

Ingredients:

1 cub Cold milk -wish**
1 package 4 serving size - Jell-O **PERSONAL NOTE from UrsulaInstant Pudding - any -R. Taylor - for diabeticflavor** -use - substitute SF Jell-o
3 ½ cub 8 oz. container - COOL WHIP -and use your own SF whippedWhipped Topping, thawed** -topping, SF Cupcakes and
24 each Plain cupcakes** -for decorations use SF
Candy decorations, if you -candies.

Preparation:

Recipes from Glen's personal collection.

Fourth Of July Cheesecake - Diet

Servings: 16 servings

Ingredients:

1 cub Vanilla wafer crumbs -cheese - softened
4 tablespoon Margarine - melted 2 tb Lemon juice
3 tablespoon NutraSweet - Spoonful 1 tb Grated lemon rind
1 Env. (¼ oz.) unflavored 2 ts Vanilla extract gelatin 1/3 c To ½ cup NutraSweet
1 cub Skim milk -Spoonful
2 package 8 oz. each - reduced fat 1 pt Blueberries cream cheese - softened 2 pt Raspberries
1 package 3 oz. - reduced fat cream

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.

Fourth Of July Fruitcake

Servings: 8 servings
Source: No Salt, No Sugar, No Fat Cookbook Revised Edition by Jacqueline
Annotation: Williams and Goldie Silverman.copyright 1993, 1981, ISBN #1-55867-085-8. Formatted into MM by Ursula R. Taylor. Soften gelatin in 1/2 cup juice. Set aside. In a small saucepan, combine remaining juice, cinnamon sticks and sweetener. Bring to boil and simmer 5 minutes. Remove cinnamon sticks. Blend in softened gelatin and sour cream alternative. Chill until mixture begins to thicken. Fold in fruits and pour into deep glass bowl or into a 4 cup mold. Chill until firm. NUTRITIONAL INFO per serving: 91 calories, 3.9 g protein, 19.1 g carbo., 0.3 g fat, 1 mg chol., 27 mg sodium.

Ingredients:

2 package Unflavored gelatin 1 To 3 tbs. all-fruit
2 ½ cub White grape juice -sweetener, depending on
2 each Cinnamon sticks, each 1 - 2 -sweetness of fruitinches long 1 c Fresh or frozen blueberries
1 cub Nonfat sour cream 1 c Fresh or frozen raspberriesalternative, or plain -or strawberriesnonfat yogurt

Preparation:

Recipes from Glen's personal collection.

Free Foods For The Diabetic

Servings: 1 servings

Ingredients:

1 Info/help

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.

Freezer Ice Cream - Sugar Free

Servings: 16

Ingredients:

INGREDIENTS:
8 cub pet lite milk
½ cub sugar subst. equivalent
4 cub strawberries
8 pineapple; slices, canned
16 tablespoon pineapple juice; from can
2 cub orange juice

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



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French Apple Clafouti

Servings: 8 sweet ones

Ingredients:

4 cub Granny Smith sliced peeled 4 Eggs;=OR=- ½ c All-purpose flour; sifted
4 cub Rome apples; sliced peeled ¼ c Sugar;
1 ½ cub Whole milk; 1 ½ ts Pure vanilla extract;

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.

French Meat Loaf

Servings: 4 servings

Ingredients:

1 pound Very lean ground beef ½ c Finely chopped onions
¼ cub Lowfat sweet n spicy french 2 Egg whitesdressing ⅛ ts Pepper
¾ ounce Wheat germ Salt to taste

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.

French Onion Soup

Servings: 4 servings

Ingredients:

1 tablespoon Butter; 4 Cubes beef bouillon;
1 large Onion; thinly sliced pn Salt;
2 teaspoon All purpose flour; pn Pepper;
¼ cub Dry white wine; 4 sl French bread;
5 cub Water; 1 c Swiss cheese;

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.

French Sponge Cookies

Servings: 10

Ingredients:

½ cub sifted cake flour
¾ teaspoon baking powder
¼ teaspoon salt
3 eggs; separated
½ teaspoon almond extract
¼ teaspoon vanilla extract
6 tablespoon sugar

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



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French Toast Bake

Servings: 5 servings

Ingredients:

2 Eggs, beaten ⅛ ts Cinnamon
1/3 cub Nonfat milk 10 Slices French bread, cut
1 teaspoon Vanilla -into ¾-inch thick rounds
1 teaspoon Sugar

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.

Fresh Apple Muffins

Servings: 12 servings

Ingredients:

2 tablespoon Soft margarine ¼ ts Salt
2 tablespoon Sugar replacement 2 ts Baking powder
Egg (beaten) 6 tb Skim milk
1 ¼ cub Flour Apple (peeled and chopped)

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.

Fresh Apple Muffins-Diabetic

Servings: 12

Ingredients:

2 tablespoon soft margarine
2 tablespoon sugar replacement
egg; (beaten)
1 ¼ cub flour
¼ teaspoon salt
2 teaspoon baking powder
6 tablespoon skim milk
apple; (peeled and chopped)

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



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Fresh Fruit Ambrosia

Servings: 6 servings

Ingredients:

¼ cub Orange Juice
½ cub Club Soda
1 medium Banana, peeled
3 cub Fresh Fruit Pieces (such as
Cantaloupe, grapes,
Pineapple, apple, pear,
Nectarine, plum, honeydew
Melon, blueberries,
Strawberries)
½ teaspoon Ground Nutmeg
¼ teaspoon Ground Cardamom
1 tablespoon Sweetened Coconut (flaked
Or shredded), toasted

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

Fresh Grapes And Carrots

Servings: 6 servings

Ingredients:

3 cub Carrots; coarsely shredded ¾ ts Salt;
3 tablespoon Butter ½ ts Sugar;=OR=- 2 tb Water;
3 tablespoon Margarine; 1 ½ c Grapes; seedless
¼ teaspoon Anise seed;

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.

Fresh Green Salad

Servings: 8 servings

Ingredients:

2 package Gelatin; unflavored; (2 tb.) 8 oz Onion salad dressing;
½ cub Water; cold 1 ½ c Spinach; raw; chopped
1 cub Water; boiling 1 ½ c Celery; chopped
2 tablespoon Lemon juice; ½ c Radishes; chopped
2 tablespoon Sugar; 2 tb Green onions; chopped
¼ teaspoon Salt;

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.

Fresh Squash And Onion

Servings: 4 servings

Ingredients:

2 pound Squash; yellow ds Sugar;*
1 medium Onion; finely chopped ½ c Water
½ teaspoon Salt; 2 tb Butter (or marg.); melted

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.

Fresh Tomato Sauce

Servings: 8 sweet ones

Ingredients:

2 tablespoon Olive oil; -chopped
½ cub Onion; chopped(½ lg onion) ¼ c Tomato paste;
1 Carrot; chopped finely 1 c Water;(omit if using canned
2 Celery stalks; finely -tomatoes)chopped 1 ts Ground basil
½ Green pepper; finely chopped -=OR=-
8 medium Fresh tomatoes; peeled, 4 Fresh basil leaves, washedcored and chopped ¼ ts Dried oregano;=OR=- ¼ ts Black pepper;
1 large Cn (29 oz) whole tomatoes;

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.

Fresh Tomato-Vegetable Soup

Servings: 6 servings

Ingredients:

6 medium Tomatoes; ¾ c Corn kernels;
¾ cub Red onions; chopped 4 ½ c Vegetable broth;
¾ cub Celery; diced, include tops ¾ ts Salt;
4 teaspoon Olive oil; 5 ts Basil; chopped
3 cl Garlic; minced ½ c Small pasta shells;uncooked
¾ cub Zucchini; diced -Black pepper; to taste

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.

Frozen Cherry Terrine

Servings: 12 servings

Ingredients:

1 can (8 oz.) Pitted dark sweet -Free Gelatincherries in light syrup, 1 c Boiling waterundrained * 1 ct (8 oz.) Plain lowfat yogurt
1 package (4-serving size) JELL-O 2 c Thawed COOL WHIP LITEBrand Cherry Flavor Sugar- -Whipped Topping

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.

Frozen Fruit Freeze

Servings: 15 freezes

Ingredients:

2 cub Ripe bananas; mashed 2 c Unsweetened orange juice;
8 ounce (1 can) crushed pineapple; 2 tb Lemon juice;WATER-PACKED drained

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.

Fruit Bran Muffins

Servings: 12 muffins

Ingredients:

1 cub Bran cereal 1/3 c Raisins or dates, chopped
1 ¼ cub Skim milk 3 tb Veggie oil
1 each Egg 1 c Whole wheat flour
1 tablespoon Baking powder

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.

Fruit Cookies - No Sugar, Eggs Or Flour

Servings: 24 servings

Ingredients:

3 Med. sized ripe bananas 1 ½ c Coarsely chopped mixed dried
1/3 cub Peanut or safflower oil Fruits (such as dates,
1 teaspoon Vanilla Apricots and raisins)
⅛ teaspoon Salt ½ c Chopped nuts (walnuts,
1 ½ cub Rolled oats Almonds or pecans)
½ cub Uncooked oat bran

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.

Fruit Preserve Bars

Servings: 20

Ingredients:

1 cub butter
1 ½ cub flour
½ teaspoon almond extract
1 cub fruit preserves
1 cub brown sugar; packed
½ teaspoon baking soda
1 ½ cub oats; uncooked
¼ cub sliced almonds; toasted

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.



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Fruit Punch 1

Servings: 1 servings

Ingredients:

1 package Tropical punch powder 12 oz Frozen OJ concentrate,sugar free (.35 oz) -thawed, unsweetened
4 ¾ cub Water 4 qt Diet white soda

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.

Fruit Sparkles

Servings: 6 servings

Ingredients:

1 package (4-serving size) JELL-O -seltzer, sparkling water,Brand Sugar Free Gelatin -club soda, or other sugar-any flavor -free carbonated beverage
1 cub Boiling water 1 c Combined sliced bananas and
1 cub Chilled fruit-flavored -strawberries

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.

Fruit Sweet And Sugar Free - Crisp Croutons

Servings: 4 cups

Ingredients:

6 tablespoon Olive oil; 1 tb Dried oregano;=OR=- pn Ground black pepper;
6 tablespoon Butter melted pn Salt;
1 teaspoon Dried ground thyme; 4 c Cubed bread;
1 tablespoon Dried basil;

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.

Fruit Sweet And Sugar Free - Squaw Bread

Servings: 2 round loaf

Ingredients:

1 ¼ cub Raisin water; 3 c Unbleached white flour;
½ cub Raisins; 1 tb Salt;
1 cub Lukewarm water; 1 c Rye flour;
2 tablespoon Dry baker's yeast; 2 c Whole wheat flour;
½ cub Fruit sweetener; ¼ c Cornmeal for baking pan;
1/3 cub Oil; Softened butter for garnish

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.

Fruit Tacos

Servings: 8 servings
Source: ; Jell-O Kids' Cooking Fun cookbook, Copyright 1991 Kraft General
Annotation: Foods, Inc., ISBN #0-88176-654-2. Library of Congress Catalog Card #91-61024...Formatted into MM by URsula R. Taylor. Angel Flake, Baker's, Cool Whip,and Jell-o are trademarks of Kraft General Foods, Inc., Glenview, IL 60025... 1. Pour 1 1/2 cups cold milk into bowl. Add pudding mix. Beat with wire whish until well blended, about 12 minutes. Let pudding stand 5 minutes. 2. Stir whipped topping into pudding very gently with rubber scraper until mixture is all the same color. If you do not want to prepare and eat tacos right away, put pudding mixture into refrigertor until serving time. 3. Just before serving, spoon an equal amount of pudding mixture into each taco shell. Top with fruit and then coconut. Pour a little chocolate over filling. Makes 8 Fruit Tacos.

Ingredients:

1 ½ cub Cold milk Chocolate Syrup*
1 package 4 serving size - Jell-O *PERSONAL NOTE from UrsulaInstant Pudding,any flavor* -R. Taylor - for diabetic
1 ¾ cub 4 oz. container - COOL WHIP -use - use SF Jell-o InstantWhipped topping, thawed* -Pudding, your own SF
8 each Taco shells -Whipped Topping, SF Coconut
2 cub Cut-up fruit -and your own SF Chocolate
½ cub Baker's Angel Flake Coconut* -syrup...

Preparation:

Recipes from Glen's personal collection.

Fruit Tart

Servings: 6

Ingredients:

1/3 cub whole wheat flour
1 tablespoon sugar
2 tablespoon ice water
1 teaspoon cornstarch
kiwi; peeled and sliced
1 cub thinly sliced strawberries
1/3 cub all purpose flour
3 tablespoon margarine
2 teaspoon sugar
½ cub orange juice
¾ cub thinly sliced banana

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.

Fruit Tart

Servings: 6 servings

Ingredients:

1/3 cub Whole Wheat Flour 1/3 c All purpose Flour
1 tablespoon Sugar or sugar substitute = 3 tb Margarine
2 tablespoon Ice Water 2 ts Sugar or sugar substitute 1 ts Cornstarch ½ c Orange Juice
Kiwi, peeled and sliced ¾ c Thinly sliced Banana
1 cub Thinly sliced Strawberries

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.

Fruitful Cobbler

Servings: 8 servings
Source: Good Housekeeping Cookbook for Calorie Watchers, copyright
Annotation: MCMLXXI by the Hearst Corp. ISBN #0-87851-004-4. Library of Congress Catalog #75-137516. Formatted into MM by Ursula R. Taylor. At least 1 1/2 hours before serving: Preheat oven to 450 F. In 1 1/2 quart casserole, combine slat, cornstarch, saccharin and water; add peach slices. In medium bowl, mix biscuit mix, light cream, vanilla, saccharine equivalent to 2 tbsp. sugar and lemon peel. Spread mixture over peaches. Bake, uncovered, 40 minutes, or until topping is golden brown and peaches are bubbly and tender. Serve warm or cool. Makes 8 servings. Exchanges per serving = 1 bread, 1 fat and 1 fruit. PERSONAL note from Ursula Taylor - since this is an old cookbook - why not substitute other artificial sweeteners instead of saccharin....but be sure to use one that will hold up to heat....

Ingredients:

½ teaspoon Salt ½ c Light cream
½ tablespoon Cornstarch ½ ts Vanilla extract
Saccharin to equal ½ cup 1 ts Grated lemon peelsugar and ½ cup water Saccharin to equal 2 tbsp.
1 quart Sliced fresh peaches -of sugar.
1 cub Packaged biscuit mix

Preparation:

Recipes from Glen's personal collection.

Fruity Gelatin Snack

Servings: 8 sweet ones

Ingredients:

4 Enves'. unflovered gelatin 4 c Boiling water;
3 ounce (3pk)fruit-flavored gelatin; Vegetable cooking spray;SUGAR-FREE

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.

Fusili With Sun-Dried Tomatoes

Servings: 6 sweet ones

Ingredients:

8 ounce Vegetable-flavored fuili; 1 tb Gingerroot; chopped=OR=- 1 tb Orange zest; grated
8 ounce Rotelies; 1 tb Tomato paste;
1 tablespoon Virgin olive oil; ½ c Italian plum tomatoes;
½ teaspoon Hot pepper flakes; -canned, drained, chopped
2 large Garlic cloves; minced ¼ c Chicken broth;
2 Green onions; chopped Salt & pepper to taste;
2 tablespoon Sun-dried tomatoes; 2 tb Chives; choppedchopped(available in 1 ts Sesame oil;specialty stores)

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.

Garden Soup

Servings: 10 sweet ones

Ingredients:

6 cub Water ½ c Carrots; sliced
2 cub Tomato juice; ½ c Celery; chopped
1 cub Potato; peeled chopped 2 tb Chicken bouillon granules;
1 cub Onion; chopped -flavored
1 cub Lima beans; 1 ts Garlic powder;
¾ cub Chicken; chopped cooked 1 ½ ts Worcestershire sauce;

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.

Garlic Flan

Servings: 6 servings
Source: ; The Joslin Diabetes Gourmet Cookbook - copyright 1993, ISBN #
Annotation: 0-553-08760-6. Roasting the garlic mellows its raw taste, giving it a flavor similar to chestnuts. The custard is easy to make, so don't reserve it just for company meals. Preheat oven to 350 F (180 C). Lightly spray six 1/2 cup (118 ml) custard cups with cooking spray. Set aside. Peel and squeese roasted garlaic cloves into a food processor or blender. Puree garlic with milk until smooth. Blend in remaining ingredients; process until smooth. Divide garlic mixture amoung prepared custard cups. Place filled custard cups in a large baking pan. Add enough water to pan to come halfway up side of cups. Bake until flans are gently set, about 35 minutes. Allow to cool slightly while custard cups remain in water. Run a thin-bladed knife around outer edge of each flan and unmold onto serving plates. Serve warm. Flans can be made ahead and refrigerated for up to a day in a sealed container. Reheat in a 350F/180C oven for 5 minutes. NUTRITIONAL INFO per serving: Calories 74, protein 6 g, carbohydrate 8 g, fat 2 g (calories from fat, 24%, dietary fiber trace, cholesterol 73 mg, sodium 261 mg, potassium 27 mg. Joslin Exchanges: 1/2 nonfat milk.

Ingredients:

Olive oil cooking spray -OR ½ tsp. (2.5 Ml)
10 cl Garlic, roasted -crushed dried thyme
1 ¼ cub Evaporated skim milk--295 ml Freshly ground pepper to
2 large Eggs -taste
2 teaspoon Fresh thyme leaves (10 ml)

Preparation:

Recipes from Glen's personal collection.

Garlic Scallops

Servings: 4 servings

Ingredients:

3 tablespoon Flour; 2 ts Margarine;
Salt and pepper to taste; 3 cl Garlic; minced
1 pound Scallops; 2 tb Dried parsley flakes;
2 tablespoon Margarine; + 2 tb Lemon juice;

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.

Gazpacho Salad

Servings: 7 servings

Ingredients:

1 ½ cub Tomato juice ¼ c Finely chopped green pepper
1 package (4-serving size) JELL-O 2 tb Finely chopped red pepperBrand Lemon Flavor Sugar 2 tb Sliced green onionsFree Gelatin 2 tb Vinegar
1 cub Finely chopped tomato ¼ ts Black pepper
½ cub Finely chopped peeled ⅛ ts Garlic powder (optional)cucumber

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.

Gelatin Chilling Time Chart And Hints

Servings: 1 servings

Ingredients:

****** Chilling Chart ******

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.

Gelatin Pizza

Servings: 10 servings
Source: Jell-o Kids' Cooking Fun cookbook, copyright 1991 - Kraft
Annotation: General Foods, Inc., ISBN #0-88176-654-2, Library of Congress Catalog Card #91-61024. Formatted into MM by Ursula R. Taylor. 1. Pour gelatin into bowl. Add 2 1/2 cups boiling water to gelatin. Stir with rubber scraper until gelatin is completely dissolved, about 2 minutes. Spray inside of 12 inch pizza pan (with 1/2-inch sides) with no-stick cooking spray. Pour gelatin mixture into pizza pan. Put pan into refrigerator to chill until firm, about 3 hours. 2. Take pan out of refrigerator when ready to serve. Put about 1 inch of watm water in sink. Carefully dup JUST BOTTOM of pan into warm water for 15 seconds. Spread whipped topping over gelatin with rubber scraper, leaving about 1 inch of space around outside edge of gelatin for pizza "crust". 3. Top pizza with fruit, arranging fruit in whatever design you like. Cut pizza into wedges with table knife. Life pizza wedges from pan with spatula. Makes 10 to 12 servings. Personal Note from U. Taylor - picture in cookbook shows the following fruit on the pizza - arranged in wedge shapes - mandarine oranges, strawberries and bananas together, peach slices with blueberries an red and green grapes....

Ingredients:

4 package 4 serving size each OR 2 2 c Cut-up fruit8 serving size each Jell-o **PERSONAL NOTE from Ursula
Gelatin, any flavor** -R. Taylor - for diabetic
2 ½ cub Boiling water -use - substitute SF Jell-o
Non-stick cooking spray -gelatin and use your own SF
1 cub Thawed Cool Whip Whipped -toppingTopping**

Preparation:

Recipes from Glen's personal collection.

German Chocolate Cake

Servings: 60 servings

Ingredients:

4 ounce Baking chocolate; 2 ts Vanilla extract;
½ cub Water; boiling 1 ts Baking soda;
½ cub Butter; ½ ts Salt;
½ cub Granulated sugar replacement 1 c Buttermilk;
3 tablespoon Granulated fructose 4 Egg whites; stiffly beaten
4 Eggs yolks;

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.

German Loaf Cookies

Servings: 30 cookies
Source: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin,
Annotation: Ph.D. and Frances Towner Giedt, copyright 1993, ISBN #0-553-08760-6. Formatted into MM by Ursula R. Taylor. Preheat oven to 350 F (180C). Combine fructose and egg substitute; beat until light and fluffy. Add margarine, lemon juice, lemon zest, almond extract, flour, and baking powder. Mix well. Place 3/4 of the dough mixture on a floured board. Form into a rectangle about 3/4 inch (2 cm) thick. Add cocoa and cinnamon to remaining dough and spread over rectangle. Fold both sides of dough into the middle to make a long, flattened log. Place on ungreased baking sheet and bake for 40 minutes, until lightly browned. Remove from oven and slice with a very sharp knife into 1/2 inch (1.5 cm) slices. Preheat broiler. Place slices on an ungreased baking sheet and broil for a few moments on each side (be careful; these burn easily). Cool on a wire rack. Store in an airtight container. Makes about 30 cookies. PER 2 COOKIER SERVING: Calories 85, protein 2 g, carbohydrate 11 g, fat 4 g, calories from fat 42%, dietary fiber trace, cholesterol trace, sodium 92 mg, potassium 56 mg, Joslin Exchanges 1 bread/starch and 1/2 fat....

Ingredients:

2 ½ tablespoon Fructose (37.5 ml) ⅛ ts Almond extract (.6 Ml)
½ cub Egg substitute or 1 lg. egg 1 ½ c Sifted unbleached flour(173gplus 2 lg. egg whites 2 ¾ ts Baking powder (13.75 ml)(118 ml) ½ tb Unsweetened cocoa powder
4 tablespoon Softened margarine (60 g) -(7.5 ml)
Juice & grated zest of 1 ½ ts Ground cinnamon (2.5 ml)lemon

Preparation:

Recipes from Glen's personal collection.

Gingerbread

Servings: 25 sweet ones

Ingredients:

1 ½ cub Water; 2 c Unbleached flour;
1 cub Date sugar;* 1 ts Baking powder;
4 tablespoon Margarine; softened 1 lg Egg; slightly beaten
2 teaspoon Ground ginger; Butter-flavored cooking
1 teaspoon Ground cinnamon; -spray
½ teaspoon Ground cloves;

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.

Gingered Beef

Servings: 6 sweet ones

Ingredients:

1 cub Onion; chopped -½ inch cubes
2 cl Garlic; minced Vegetable cooking spray;
1 teaspoon Ground ginger; 1 c Whole tomatoes; undrained
1 teaspoon Ground Turmeric; -and chopped
1 teaspoon Chili powder; 1 c Water
1 pound Sirloin tip roast; LEAN 2 ts Beef-flavored bouillonBONELESS TRIMMED cut into Granules;

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.

Gingered Fruit Cup

Servings: 12 servings

Ingredients:

½ cub Sugar 1 sm Cinnamon Stick=OR=- 1 pt Strawberries, hulled and
Sugar sub equal Halved if large
½ cub sugar 1 lb Seedless Green Grapes
½ cub Water 1 Cantelope
3 slice Fresh Ginger (⅛" thick)

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.

Gingered Pear Salad

Servings: 3 servings

Ingredients:

1 can (8 ½ oz) pear halves in 2 ts Lemon juiceunsweetened juice undrained Ice cubes
1 package (4-serving size) JELL-O 1 c (8 oz.) 2% lowfat cottageBrand Lemon Flavor Sugar- -cheeseFree Gelatin ⅛ ts Salt
¾ cub Boiling water ⅛ ts Ground ginger

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.

Ginger-Soy Marinade

Servings: 6 servings

Ingredients:

¼ cub Cider-vinegar; 1 tb Gingerroot; grated
2 tablespoon Low-sodium soy sauce; ¼ c Orange juice concentrate;
2 Green onion; 2 tb Fresh lomon juice;

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.

Goodlies

Servings: 77 squares

Ingredients:

1 cub Cake flour; 1 c Margarine;
1/3 cub Granulated sugar replacement ¾ c Chocolate Topping;
2 ½ cub Oatmeal;

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.

Goulash Soup

Servings: 6 sweet ones

Ingredients:

2 cub Onions; chopped 2 ts Paprika;
3 tablespoon Vegetable oil; ½ c Tomatoes; canned crushed
1 pound Ground round; -drained
8 cub Fat-free broth; Salt to taste
¼ teaspoon Garlic powder;

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.

Goulash With Green Peppers

Servings: 4 sweet ones

Ingredients:

1 pound Lean boneless chuck roast; 1 c Water;trimmed cut into 1 ½" 1 tb Paprika;cubes 1 ts Beef-flavored bouillion
Vegetables cooking spray; -granules
2 medium Onions; chopped 1 sm Green pepper; chopped

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.

Graham Cracker Crust

Servings: 1 crust

Ingredients:

8 Crushed graham crackers 3 tb Melted margarine
(2 ½ in squares) 2 tb Sugar

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.

Grandma B's Oatmeal Cookies

Servings: 32

Ingredients:

¼ cub unsalted margarine
¼ cub sugar
¼ cub molasses
¼ cub egg substitute
6 ounce thawed; frozen oj
concentrate
½ cub rolled oats
¼ cub raisins
¼ cub chopped walnuts
2 cub flour
1 teaspoon baking soda
½ teaspoon ginger
¼ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon nutmeg

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



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Grandma's Applesauce Cake

Servings: 6 servings

Ingredients:

¼ cub Butter, softened 2 ts Cinnamon
3 large Eggs ½ c Raisins; optional
½ cub Unsweetened apple juice 1 Fresh apple, washed, peeled
½ cub Unsweetened applesauce Cored & thinly sliced
2 cub Unbleached white flour Topping:
2 teaspoon Baking powder Unsweetened applesauce
1 teaspoon Baking soda Warmed over medium heat..

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.

Granola

Servings: 6 servings

Ingredients:

4 ½ ounce Rolled oats (1-½ cups) 2 tb Vegetable oil
½ ounce Slivered almonds ¼ c Apple juice
1 ½ teaspoon Ground cinnamon (unsweetened)
2 tablespoon Honey or maple syrup 6 Servings - ¼ cup each.
(or use diet syrup) ***NOTE - coconut extract is
½ teaspoon Almond extract -a little strong so I
½ teaspoon Coconut extract ***SEE NOTE -substituted vanilla extract

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.

Granola #5

Servings: 4 servings
Source: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin,
Annotation: Ph.D., and Frances Towner Gidet copyright 1993. ISBN #0-553-08760-6... Formatted into MM by Ursula R. Taylor. This granola is not only a nourishing breakfast cereal but also a great snack that travels well. Fill a zip-lock bag and tuck it into your briefcase or purse. Preheat oven to 325 F (165C). Combine all ingredients in a shallow baking pan. Bake for 15 minutes, stirring every 5 minutes. Cool and store in an airtight container for up to 1 week or freeze individual portions in zip-lock bags for longer storage. Makes 4 snacks. PER 3/4 cup (177 ml) serving: calories 186, protein 6 g, carbohydrate 31 g, gat 5 g (calories from fat 24%), dietary fiber 1 g, sodium 60 mg, potassium 199 mg. JOSLIN Exchanges: 2 bread/starch and 1/2 fat.

Ingredients:

1 cub Rolled oats (150 g) 2 tb Unsalted dry-roasted
1 tablespoon Sesame seed (15 ml) -sunflower seeds (30 ml)
1 cub Crumbled shredded wheat 1 ½ tb Frozen peach or pear juicecereal (60 g) -concentrate (22.5 ml)
½ teaspoon Vanilla extract (2.5 ml) ⅛ ts Salt (.6 ml) --Optional

Preparation:

Recipes from Glen's personal collection.

Grape And Cabbage Salad

Servings: 6 servings

Ingredients:

1 cub Grapes; green seedless ⅛ ts Black pepper;
1 cub Grapes; Tokay or Malaga; 1 tb Lemon juice; freshly squeezeseeded ¼ c Mayonnaise;
3 cub Cabbage; shredded Lettuce head;
1 ½ teaspoon Salt; Grapes; whole; for garnish

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.

Grape Jelly - Diet

Servings: 1 jar
Source: ; Posted on *P by Belver Ladson, ID#XJMV62A on the diabetic forum
Annotation: on 3/18/94.... In a medium size sauce pan combine water, concentrate, lemon juice and gelatin. Let rest 5 minutes to soften gelatin. Put pan on stove over medium heat and bring to a full boil, stirring constatnly. Pour into container and store in refrigerator. Remve from refrigerator at least 10 minutes before serving and allow to soften a bit. Best served at room temperature. 1 Tsp of this jelly is a FREE Food. 10 calories, 2.5 grams carbohydrates, 0 grams protein and 0 grams of fat.

Ingredients:

¼ cub Water ½ ts Lemon juice
1 ½ cub 12 0z. can - grape juice 1 pk (1 tbsp.) gelatin - plainconcentrate, unsweetened

Preparation:

Recipes from Glen's personal collection.

Grape-Nuts Raisin Pudding

Servings: 2 servings

Ingredients:

1 cub Water; ¼ c Raisins;
1 ½ ounce Grape-nuts cereal; 1 ts Vanilla extract;
1 tablespoon Quick cooking tapioca; + 6 ts Brown sugar; firmly packed
1 teaspoon Quick cooking tapioca; Ground cinnamon;
¼ teaspoon Maple extract;

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.

Green Beans

Servings: 6 sweet ones

Ingredients:

1 pound Green beans; 2 tb Margarine;
½ cub Shallots; chopped 2 tb Olive oil;
1 cub Tomato; diced Salt and freshly ground
4 ounce (1 c) mushrooms; sliced -pepper

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.

Greens Galore

Servings: 5 servings

Ingredients:

10 cub Kale, Swiss Chard, Mustard 1/3 c Water
Greens, or a combination of Salt & pepper to taste
2 medium Onions, thinly sliced Juice of ½ lemon, optional
2 teaspoon Olive oil

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.

Grilled Artichokes

Servings: 4 servings

Ingredients:

2 Fresh artichokes -- chopped
1 Lemon 4 tb Olive oil
2 Garlic cloves, coarsely 8 tb Water

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.

Grilled Eggplant

Servings: 6 servings

Ingredients:

1 large Eggplant ½ ts Italian seasoning
1/3 cub Butter (or marg.); melted ¼ ts Salt
½ teaspoon Garlic salt ⅛ ts Pepper

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.

Grilled Mustar Turkey Cutlets

Servings: 4 sweet ones

Ingredients:

1 pound Turkey breast cutlets; 1 ts Fresh lemon juice;
2 tablespoon Dijon-style mustard; Pepper to taste;
2 tablespoon Mayonnaise; no-cholesterol Paprika;reduced-calorie 2 tb Parsley; chopped and fresh

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.

Guacamole (Chili Tortilla Chips)

Servings: 10 servings

Ingredients:

1 package (4-serving size) JELL-O -dividedBrand Lemon Flavor Sugar- ¼ c Pickled jalapeno pepperFree Gelatin -slices
1 cub Boiling water ¼ c Lemon juice
1 carton (16 oz.) 1% lowfat cottage 2 cl Garliccheese 1 ts (to 2 tsp.) chili powder
1 cub Chopped ripe avocado ¼ c Finely chopped tomato
¾ cub Chopped green onions, 4 Pitted ripe olives, sliced

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.

Gum Drop Chews

Servings: 1 9 x 13 pan
Source: Sugar Free...That's me! by Judith S. Majors, cpyright 1980. ISBN
Annotation: #0-345-28708-8. Mix half can soda and all other ngredients in small mixing bowl. Boil remaining soda and add to mixture, stirring until gelatin is dissolved. Pour into 9 x 13 inch bakaing dish and refrigerate until firm. Cut into squares. Diabetic Exchange: Free Food

Ingredients:

1 can Fruit flavored diet soda Artifical sweetener to equal
½ cub Lemon juice -½ cup sugar
½ teaspoon Vanilla 5 pk Unflavored gelatin

Preparation:

Recipes from Glen's personal collection.

Halibut Stir-Fry

Servings: 1 servings

Ingredients:

2 teaspoon Sesame oil -asparagus cuts, thawed and
1 pound Halibut or lean fish -drainedsteaks, cut into l-inch 1 cn (4 ounces) slicedpieces -mushrooms, drained
1 medium Onion, thinly sliced 1 md Tomato, cut into thin
3 Cloves garlic, finely -wedgeschopped 2 tb Soy sauce
1 teaspoon Finely chopped gingerroot 1 tb Lemon juice
1 package (10 ounces) frozen

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.

Hang Bangs

Servings: 60 cookies

Ingredients:

8 ounce Chocolate cake mix; NO-SUGAR 1 tb Almond extract;
2 ½ cub Water; 36 Almond halves; toasted

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.

Hawaiian Chicken

Servings: 4 servings

Ingredients:

3 pound Skinned chicken parts 1 c Pineapple juice
1 cub Pineapple chunks, drained ¼ ts Garlic powder
3 tablespoon Soy sauce 1 ½ ts Ground ginger

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.

Health Snack

Servings: 16 balls
Source: ; ADA NEWS, ADA Va. Affiliate, Inc., Peninsula Chapter - April
Annotation: 1992 issue. Thoroughly combine first 4 ingredients - an electric mixer works best. Form into small balls and roll n chopped walnuts. Store in refrigerator. Per serving of 2 balls: 96 calories, 10 gm carbohydrate, 2 gm protein, 6 gm fat, 40 mg sodium. EXCHANGES: 1 fruit and 1 fat.

Ingredients:

½ cub Creamy peanut butter 1 ½ ts Honey
1 small Banana, mashed/about ½ cup ¼ c Finely chopped walnuts
2 ½ tablespoon Carob powder

Preparation:

Recipes from Glen's personal collection.

Hearty Bean Soup

Servings: 6 servings

Ingredients:

2 tablespoon Vegetable oil; 12 oz Great northern beans;
½ cub Chopped onions; 2 c Water;
½ cub Chopped celery; 16 oz (1 can) chopped tomatoes;
½ cub Chopped carrots; ½ ts Dried basil;
½ cub Chopped green peppers; ½ ts Dried oregano;
1 cl Garlic; minced 1 Bay leaf;
12 ounce Cooked navy;or great Salt and pepper to taste;=OR=- 2 tb Parmesan cheese;

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.

Heavenly Chocolate Cake

Servings: 8 servings

Ingredients:

1 ½ cub Flour; ¼ c Brown sugar; fimly packed +
3 tablespoon Unsweetened cocoa; 4 ts Brown sugar
1 teaspoon Baking powder; ¼ ts Salt;
2/3 cub Nonfat dry milk powder; 1 Egg;
2/3 cub Water; 1 ts Vanilla butternut extract;
1 tablespoon Vinegar; 1 ½ ts Chocolate extract;
¼ cub Margarine; softened 1 ½ ts Baking soda;

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.

Herb Blends As Salt Substitutes

Servings: 1 info/help
Recipes from Glen's personal collection.

Herb-Cheese Potato Topping

Servings: 16 servings
Source: Sugar Free...That's me! by Judith S. Majors, copyright 1978.
Annotation: ISBN #0-345-28708-8. Formatted into MM by Ursula R. Taylor. Combine and mix thoroughly. Chill. Keep refrigerated. This is also yummy to dip raw vegetables in. 16 servings. 1 tbsp = 15 calories, 1/4 low fat meat exchange.

Ingredients:

1 cub Low calorie cottage cheese ½ ts Salt
2 tablespoon Buttermilk ½ ts Pepper
½ teaspoon Dill weed 1 ds Garlic powder
½ teaspoon Tarragon

Preparation:

Recipes from Glen's personal collection.

Herbed Broccoli

Servings: 8 servings

Ingredients:

10 ½ ounce (3 Pks) frozen broccoli -=OR=-
Boiling water 1/3 c Margarine; melted
Salt 2 ts Dried marjoram leaves
1/3 cub Butter; melted 8 Lemon wedges

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.

Herbed Cheese Dip

Servings: 12 servings

Ingredients:

1 package (4-serving size) JELL-O -cream cheese)Brand Lemon Flavor Sugar- ½ c Packed fresh parsley sprigsFree Gelatin 2 cl Garlic
¼ teaspoon Salt 2 tb Vinegar
1 cub Boiling water 2 ts Dill weed
1 carton (16 oz.) 2% lowfat cottage 1 ts Worcestershire saucecheese ½ ts Pepper
4 ounce Neufchatel cheese (light

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.

Herbed Tuna

Servings: 2 sandwiches

Ingredients:

1 can Solid white tuna; in water 1 ts Fresh thyme;
¼ cub Celery; Freshly ground pepper;
2 tablespoon Low-fat mayo; -to taste
1 teaspoon Scallion; diced Dill bread;
1 tablespoon Lemon juice;

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.

Herbed Turkey And Zucchini Skillet Dish

Servings: 4 servings

Ingredients:

1 package Boneless fresh turkey; ½ ts Oregano;breast slices; about 1 lb 8 oz Fresh mushrooms; sliced,
1 tablespoon Margerine; -about 2 cups
2 tablespoon Lemon juice; 2 sm Zucchini; thinly sliced
2 cl Garlic; minced ¼ c Green onions; thinly sliced
½ teaspoon Basil;

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.

High Fiber Cookies

Servings: 4 dozen

Ingredients:

1 cub Oat bran; 1 c Margarine; 2 sticks)
1 cub Rolled oats; 2 lg Egg whites;
1 cub Fiber one cereal; 2 ts Vanilla;
1 cub Kellog's bran flakes; 2 c All purpose flour;
1 cub Seedless raisins; 1 ts Baking powder;
1 cub English walnuts; chopped 1 ts Baking soda;
¾ cub Sugar; ½ ts Salt;
¾ cub Brown sugar; ½ c Water at room temp;

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.

Hobo Popcorn

Servings: 4 servings

Ingredients:

1 18 in square HD foil Melted butter
4 teaspoon Cooking oil Salt
4 tablespoon Popcorn

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.

Homemade Ice Cream

Servings: 8

Ingredients:

13 ounce evaporated milk
2 tablespoon sugar replacement
1 ½ cub whole milk
1 tablespoon vanilla extract
3 eggs; (well beaten)

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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Homemade Mustard

Servings: 2 cup (aprx)

Ingredients:

½ cub Sugar -=OR=- 2 tb Flour, all-purpose
Sugar sub 1 c Milk
¼ cub Mustard, dry; PLUS 1 Egg yolk
1 tablespoon Mustard, dry ½ c Vinegar
½ teaspoon Salt

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.

Hominy Hummus

Servings: 10 servings

Ingredients:

1 can (14.5 oz.) golden hominy ½ ts Ground cumin
1 can (8 oz.) creamed corn ¼ ts Cayenne
2 tablespoon Lemon juice ¼ c Chopped radishes
Clove garlic Crisp raw vegetables

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.

Honey Crunch Peanut Spread

Servings: 2 servings

Ingredients:

¾ ounce Toasted oats;* 1 tb Honey;
2 tablespoon Peanut butter;

Preparation:

Combine all ingredients, mix well.

* To toast oats; place uncooked quick cooking oats in a single layer on a ungreased cookie sheet. Bake in a preheated 350 oven for 15-20 minutes, until lightly browned.

Per serving: 6g protein, 9g fat, 19g carb., 99mg sodium, 0mg chol., 167 calories.

Recipes from Glen's personal collection.

Hot Cocoa Mix

Servings: 32 servings
Recipes from Glen's personal collection.

Hot Orange Spiced Cider

Servings: 4 servings
Source: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin,
Annotation: Ph.D., and Frances Towner Giedt, copyright 1993, ISBN #0-553-08760-6. Formatted into MM by Ursula R. Taylor. In a large saucepan, combine orange juice, cloves, cider, and tea bags. Place over low heat and bring to a simmer. Cook for 10 minutes. Pour hot cider into heated mugs; discard cloves and tea bags. Garnish each mug with a cinnamon stick and a sprinkling of grated orange zest. Makes 4 servings. PER SERVING: calories - 68, protein - trace, carbohydrate - 17 g, fat - trace, calories from fat - less than 1%, dietary fiber - trace, cholesterol ~ 0 mg, sodium - 4 mg, potassium - 142 mg. Jolsin Exchanges: 1 fruit.

Ingredients:

1/3 cub Fresh orange juice -bags
5 each Cloves GARNISHES
2 cub Apple cider 4 Whole cinnamon sticks
2 each Apple cinnamon spice tea Grated orange zest

Preparation:

Recipes from Glen's personal collection.

Hot Spiced Chocolate

Servings: 4 servings

Ingredients:

3 cub 2% low-fat chocolate milk; 1 ds Of ground cloves;
1 ½ cub Skim milk; 1 ½ ts Vanilla;
4 Three inch sticks cinnamon;* 36 Miniature marshmallows;
1 dash Of ground nutmeg; 1 Ground cinnamon, optional;

Preparation:

* plus 6 additional sticks for optional garnish

Combine chocolate milk, skim milk; cinnamon, nutmeg and cloves in a large saucepan; stir with a wire whisk. Cook over low heat until thoroughly heated (do not boil). Remove and discard cinnamon sticks; stir in vanilla.
Pour into individual mugs and top each with 6 marshmallows. If desired, sprinkle with ground cinnamon and garnish with cinnamon sticks.

From "Cooking Light 1992".

Per ¾-cup serving: 120 calories (21 percent from protein, 59 percent from carbohydrate, 20 percent from fat), 6 grams protein, 18 grams carbohydrate, 3 grams fat, 10 milligrams cholesterol, 107 milligrams sodium.

Exchanges: 1 ½ milk, ½ fat.

Makes 4 ½ cups

From the Portland Oregonian's FOODday, 12/22/93.

Posted by Stephen Ceideburg

Recipes from Glen's personal collection.

Ice Cream, Low Fat, Fridge

Servings: 8

Ingredients:

INGREDIENTS:
8 ounce pet lite milk
4 package sugar substitute
1 teaspoon vanilla

ADD: ONE OF THE FOLLOWING:
1 peach; peeled and diced
1 banana
2 slice pineapple with juice
4 ounce orange juice
1 cub strawberries

Preparation:

hardened. Remove - break up - put in blender and whip until creamy. Serve.

Calories: 75 cal. Exchanges: ½ Milk and ½ Fruit From Files of A.Broaddus 6-24-93



Converted by MM_Buster v2.0n.

Ice Cream, Lowfat

Servings: 8 servings

Ingredients:

INGREDIENTS:
8 ounce Pet Lite Milk
4 package Sugar Substitute
1 teaspoon Vanilla

ADD: ONE OF THE FOLLOWING:
2 Peach, peeled and diced
1 Banana, mashed
4 slice Pineapple with juice
8 ounce Orange Juice
2 cub Strawberries, crushed

Preparation:

hardened. Remove - break up - put in blender and whip until creamy.
Serve. Can also be made in one of the small electric machines, or one of those that goes in freezer. Calories: 75 cal. Exchanges: ½ Milk and ½ Fruit

From Files of A.Broaddus 6-24-93 From the files of Al Rice, North PoleAlaska, Feb 1994

Iced Cucumber Soup

Servings: 1 servings

Ingredients:

1 medium Cucumber; pn Garlic powder;
1 cub Chicken broth; 1 ts Fresh lemon juice;
1 Green onion; ½ c Sour cream;
½ teaspoon Dried mint; 1 ½ c Plain yogurt;
1 teaspoon Salt;

Preparation:

Peel cucumber, remove seeds, and slice. Reserve 4 slices. Put remainder in blender or food processor with broth, onion, mint, salt, garlic powder and lemon juice. Process until finely chopped but not liquified. Combine sour cream and yogurt in a bowl; stir in cucumber mixture. Mix well and cover tightly. Refrigerate several hours to blend flavours before serving. Spoon into chilled bowls. Garnish with reserved thing cucumber slices.

Makes 4 services (4 cups) 1 serving = 1 cup; 1 milk choice + ½ fats/oils choice; 8 g carbohydrate; 4 g protein; 5 g fat; 390 kilojoules; 93 cal;

Posted by Jane Knox

Recipes from Glen's personal collection.

Indian Game Hens (Not Finished)

Servings: 4 sweet ones

Ingredients:

2 Cornish game hens ½ lb Mushrooms; sliced(about 1 ¼ lbs each) 1 tb Curry powder; +
4 tablespoon Soy flour; 1 ts Curry powder
¼ teaspoon Pepper; ds Red (cayenne) pepper
3 tablespoon Olive oil; ½ c Chicken broth;
4 Green onions; chopped ½ c Plain low-fat yogurt;

Preparation:

Cut hens into quarters, remove skin and discard backbone. Place 3 tablespoon of soy flour, pepper and

Recipes from Glen's personal collection.

Indian Summer Tomato Salad

Servings: 4 servings

Ingredients:

4 large Tomatoes, sliced ¼ ts Fennel seeds
1 tablespoon Lime juice 1 Dried hot chili pod
2 tablespoon Extra-virgin olive oil 2 tb Cilantro, chopped
¼ teaspoon Cumin seeds Salt & pepper

Preparation:

Arrange tomato slices on a platter. Sprinkle with lime juice. Warm oil in a small pot over moderate heat. Add cumin, fennel & chili pod, cook for 30 seconds. Remove from heat, discard pod & cool. Whisk in the cilantro; spoon seasoned oil over tomatoes. Season with salt & pepper & serve. If it sits, the flavour will intensify.

Yamuna Devi, "Yamuna's Table"

Nancy O'brion notes: this could be used for a diabetic!

Recipes from Glen's personal collection.

Indonesian Chicken Salad

Servings: 6 servings
Recipes from Glen's personal collection.

Instant Chocolate Syrup

Servings: 1 cup

Ingredients:

¾ cub Dry unsweetened cocoa; 1 ts Vanilla;
pinch Cinnamon; Sweetener = ½ cup sugar
1 ¼ cub Water;

Preparation:

In a heavy saucepan, combine cocoa, cinnamon and water; stir or whisk until there are no dry lumps of cocoa. Stir and cook over medium heat until mixture comes to a boil. Reduce heat; boil gently, stirring often for five minutes or until mixture is thick and smooth. Cool slightly, stir in vanilla and sweetener. Pour into a container or jar with lid. Cover and store in refrigerator up to three weeks.

Makes 1 cup syrup 1 serving = 1 tablespoon
: 1 extra choice
: 2 g carbohydrate
: 1 g protein
: 50 kilojoules
: 12 calories

Recipes from Glen's personal collection.

Instant Swiss Mocha Mix

Servings: 1 cup

Ingredients:

½ cub Instant skim milk powder; 2 tb Instant coffee;
2 tablespoon Cocoa;

Preparation:

Combine skim milk powder, cocoa and instant coffee in container of blender.
Blend at high speed until well mixed. Place in dry jar and store.

To make one serving, add 2 tablespoons of instant swiss mocha mix to a cup of boiling water.

Makes ½ cup mix 1 serving = 2 Tablespoons
: 1 milk choice
: 5 g carbohydrate
: 3 g protein
: 140 kilojoules
: 32 calories Posted by Jane Knox

Recipes from Glen's personal collection.

Island Sweet Potato Pudding

Servings: 4 servings

Ingredients:

12 ounce Cooked sweet potatoes; 2 ts Reduced calorie margarinepeeled and cut in chunks ¼ ts Ground nutmeg;
1 medium Ripe banana; mashed 1 ts Rum extract;
3 teaspoon Brown sugar; firmly packed 1 Egg white;
2 tablespoon Reduced calorie margarine; +

Preparation:

Preheat oven to 350. In a large bowl, beat all ingredients except egg white until smooth. Add a small amount of water if necessary, to get a smooth consistency. Beat egg white until stiff. Fold gently into sweet potato mixture. Spoon into a casserole that has been sprayed with a nonstick cooking srpay. Bake, uncovered, 45 to 50 minutes, until lightly browned.

Per serving: 3g protein, 4g fat, 28g carb., 147mg sodium, 0mg chol., 174 calories.

Recipes from Glen's personal collection.

Italian Baked Spaghetti Squash

Servings: 4 servings

Ingredients:

2 cub Spaghetti squash; cooked ⅛ ts Garlic powder;drained 1 tb Parmesan cheese +
8 ounce (1 cn) tomato sauce 1 ts Parmesan cheese
½ teaspoon Dried oregano;

Preparation:

Preheat oven to 375. Place squash in a casserole that has been sprayed with a nonstick cooking spray. Combine tomato sauce, oregano, and garlic powder and pour evenly over squash. Sprinkle with parmesan cheese. Bake 20 minutes or until hot and bubbly.

Per serving: 2g protein, 1g fat, 9g carb., 330mg sodium, 1mg chol., 47 calories.

Recipes from Glen's personal collection.

Italian Carrots

Servings: 10 sweet ones

Ingredients:

2 small Bunches carrots; peeled Fresh Italian parsley;
2 cl Garlic; whole -chopped
1 teaspoon Salt; Salt & pepper to taste;

Preparation:

Place whole carrots, garlic and 1 teaspoon salt in a medium saucepan. Cover with water. Bring to a boil, cover, and simmer until the carrots are crisp yet tender, about 5 minutes. Drain and discard the garlic. Arrange on a platter. Sprinkle with chopped parsley (I keep frozen in the freezer as well as cilantro) and salt and pepper to taste. Serve at once. Source: The San Diego Union Food Section, Sept 1, 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Italian Dressing

Servings: 8 servings

Ingredients:

¼ cub Chicken broth 1 cl Garlic; minced
1 tablespoon Virgin olive oil; ½ ts Dried leaf basil;
2 tablespoon Red wine vinegar; pn Dried leaf thyme
2 teaspoon Dijon-style mustard; Salt and pepper to taste;

Preparation:

Mix all ingredients together in a small jar and shake well. Chill before serving. Makes ½ cup = 8 serving. Food Exchange per serving: FREE; CAL:
17; CHO: 0mg; CAR: 0g; PRO: Og; SOD: 43mg; FAT: 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.

Italian Green Rice

Servings: 6 sweet ones

Ingredients:

1 pound Fresh spinach; ¼ c Celery; finely chopped
2 tablespoon Olive oil; 1 ts Salt; or to taste
2 ¼ cub Chicken broth; (fat-free) ⅛ ts Ground white pepper;divided use 1 ½ c Rice;
¼ cub Onion; finely chopped

Preparation:

Wash the sand from the spinach. Discard the stems and place the leaves in a food processor. Chop in batches and set aside. Heat the oil and ¼ cup chicken stock in a medium saucepan. Add onion, celery, salt and pepper.
Cook briefly, stirring. Raise the heat, and add thespinach. Cook until spinach begines to relese its own liquid. Stir if necessary. With the heat still on high, add 2 cups of chicken stock (or water). Reduce the heat and cover. Continue to cooking 20 minutes. Check to see if the rice is done or needs more liquid. To serve, place on an attractive serving platter.
Arrange slices of turkey on top. Source: The San Diego Union Food Section, Sept 1, 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Italian Mushroom Sauce

Servings: 4 servings
Source: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin,
Annotation: Ph.D., and Frances Towner Giedt, copyright 1993. ISBN #0-553-08760-6. Formatted into MM by Ursula R. Taylor. In a medium-size nonstick skillet, combine mushrooms, white wine, red onion, parsley, garlic and lemon juice. Saute over medium heat, stirring occasionally, until mushrooms and onion are very soft and all liquid has evaporated. Stir in tomato paste, thyme and beef stock. Spoon over 4 each 5 oz. steamed fish fillets. Makes 4 servings. PER SERVING (with fish)...Calories - 103, protein - 20 g, carbohydrate - 4 g, fat - 1 g, calories from fat 8%, dietary fiber - 1 g, cholesterol - 46 mg, sodium 80 mg, potassium - 627 mg.....Joslin Exchanges: 3 low-fat meat. PER 1/2 CUP SERVING (sauce along): Calories - 16, protein - 1 g, carbohydrate - 3 g, fat - trace, calories from fat - 9%, dietary fiber - 1 g, cholesterol - 0 mg, sodium - 17 mg, potassium - 188 mg....Joslin Exchanges: FREE....

Ingredients:

5 ounce Fresh porcini or cultivated 1 pn Crushed dried thymemushrooms-sliced thinly* 1/3 c Beef stock
3 tablespoon Dry white wine *Fresh porcini mushrooms are
¼ cub Minced red onion -available in specialty food
1 tablespoon Minced flat-leaf parsley -shops in the spring and
1 cl Garlic, minced -fall. They are quite meaty
1 tablespoon Fresh lemon juice -and woodsy flavored.
1 teaspoon Tomato paste

Preparation:

Recipes from Glen's personal collection.

Italian Popcorn Munchies *

Servings: 10 cups
Recipes from Glen's personal collection.

Jam Rolls

Servings: 16 rolls
Source: Good Housekeeping Cookbook for Calorie Watchers by Hazel P.
Annotation: Schoenberg, copyright MCMLXXI, ISBN #0-87851-004-4, Library of Congress Catalog #75-`37516. Formatted into MM by Ursula R. Taylor. About 25 minutes before serving: Preheat oven to 375 F. Unroll rolls; separate into 4 rectangles. Gently press seam together, across each rectangle. Spread each with 1 tablespoon jam; reroll to original shape: cut, crosswise into r sections. Place on ungreased cookie sheet; bake 12 to 15 minutes, or until rich golden-brown. Makes 16. 65 Calories per serving. Bland diet: Prepare as directed by substitute jelly for jam. Diabetic diet: Prepare as directed but substitute sugar-free jam for regular. EXCHANGES per serving (2 rolls) = 1 bread and 1 fat. Low purine diet: Prepare as directed. low-residue diet: Prepare as directed for bland diet.

Ingredients:

1 package 8 oz. can refrigerated 4 tb Apricot jam or preservescrescent rolls

Preparation:

Recipes from Glen's personal collection.

Janet Saylor Lemon Chicken

Servings: 1 servings

Ingredients:

4 Skinnless chicken; (remove the skin and fat)(thighs will work fine)

Preparation:

Recipes from Glen's personal collection.

Jellied Vegetables In Tomatoes Cases

Servings: 8 servings

Ingredients:

6 medium Tomatoes; 1 tb Lemon juice;
1 tablespoon Gelatin; ¼ c Sugar; or sugar sub!!!
¼ cub Cold water; ½ ts Salt;
¼ cub Mild vinegar; 1 ½ c Vegetables;
1 cub Boiling water;

Preparation:

refrigerator to chill. Soak gelatine in cold water, and dissolve in boiling water. Add vinegar, lemon juice, sugar and salt, and chill. When mixture begins to thicken add a cup and a half of any left - over vegetables, cut in small cubes, and fill tomato cases. Replace in refrigerator until firm.
Serve on a bed of lettuce.

Recipes from Glen's personal collection.

Jell-O Jigglers Gelatin Snacks And Yogurt Sna

Servings: 36 servings

Ingredients:

2 package (4-serving size) JELL-O 1 ¼ c Boiling waterBrand Gelatin, any flavor

Preparation:

Completely dissolve gelatin in boiling water. Pour into 8-or 9-inch square pan. Chill until firm, about 3 hours. Cut into 1 ½-inch squares.
(For holidays or just fun, use small cookie cutters to cut out fun shapes.
Trish) Makes 3 dozen JELL-O JIGGLERs
NOTE: Original recipe calls for 1 pk. of regular JELL-O and 1 pk. of sugar free JELL-O but I called company and they said that we could use just the S.F. in the recipe and it would work out fine. The reason they suggested using one of each was that the S.F. has a slightly metallic taste and the were concerned that since this recipe is so concentrated the consumer might not like it.

Nutritional information per serving (1 square): calories - 10, protein - 0 gm., fat - 0 gm., carbohydrates - 2 gm., cholesterol - 0 mg., sodium - 15 mg. Diabetic Exchanges: FREE, Limited. (Remember, this information was figured using one package of regular and 1 package of sugar free JELL-O.
Trish)

JELL-O JIGGLERS Yogurt Snacks
Dissolve gelatin in boiling water as directed. Cool to room temperature.
Whisk in 1 container (8 ounces) plain lowfat yogurt. Continue as directed.

Nutritional information per serving: calories - 14, protein - 1 gm., fat - 0 gm., carbohydrates - 3 gm., cholesterol - 0 mg., sodium - 20 mg.
Diabetic Exchanges: FREE, Limited. (See note above.)

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.

Jeweled Asparagus

Servings: 10 servings

Ingredients:

½ cub Butter (or marg.) 2 oz Pimineto, diced; drained
1 Pepper, green; thinly sliced 8 oz Water chestnuts; drained and
1 cub Celery; sliced -sliced
1 Lemon; juice of 2 lb Asparagus, fresh; cooked

Preparation:

Melt butter in a large skillet; add green pepper, celery and lemon juice.
Saute until vegetables are tender. Stir in pimineto and water chestnuts; remove from heat. Serve over hot asparagus.

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

Recipes from Glen's personal collection.

Jumbo Fruited Oatmeal Cookies

Servings: 18 servings

Ingredients:

¾ cub Butter or margarine softened ½ ts Baking soda
3 Eggs ½ ts Salt
¾ cub Thawed frozen unsweetened ½ ts Ground cinnamonapple juice concentrate ½ ts Allspice
1 ½ teaspoon Vanilla 1 pk (6 oz) dried mixed fruit,
1 ½ cub All-purpose flour -chopped (about 1 1/3 cups)
1 ½ cub Uncooked rolled oats ½ c Coarsely chopped nuts

Preparation:

Preheat oven to 350 degrees F. Beat butter in large bowl until creamy.
Blend in eggs, apple juice concentrate and vanilla. Add flour, oats, baking soda, salt, cinnamon and allspice; mix well. Stir in dried fruit and nuts. Drop scant ¼ cupfuls of dough, 3 inches apart, onto lightly greased cookie sheets; flatten slightly. Bake 12 to 14 minutes or until edges are lightly browned. Cool 1 minute on cookie sheets; transfer to wire rack to cool completely. Store in tightly covered container. Makes 1 ½ dozen jumbo cookies.

Nutritional information per cookie: calories - 209, protein - 4 gm., fat - 11 gm., carbohydrates - 24 mg., cholesterol - 56 mg., sodium - 239 mg.
Diabetic Exchanges: 1 Starch/Bread, 2 ¼ Fat, ½ Fruit

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

NOTE: You could lower the fat content slightly by using egg substitutes in place of the whole eggs.

Recipes from Glen's personal collection.

Kedgeree

Servings: 4 servings

Ingredients:

½ cub Brown rice -into ½" pieces
1 tablespoon Unsalted margarine ¼ ts Black pepper
1 teaspoon Curry powder or to taste 2 lg Hard-cooked egg whites,
1 teaspoon Flour -chopped fine
1/3 cub Low-sodium chicken broth 1 tb Minced parsley
½ pound Cod or haddock fillets, cut

Preparation:

Cook rice according to package directions, omitting the salt.
When rice is almost done, melt the margarine in a medium-size heavy saucepan over moderately low heat. Blend in the curry powder and cook, stirring, for 1 minute. Stir in the flour, add the chicken broth, and cook, stirring constantly, 1 to 2 minutes more or until slightly thickened.
Add the cooked rice to the curry mixture, along with the cod, pepper and all but 1 Tablespoon of the chopped egg whites; stir gently to mix. Heat, uncovered, over moderately low heat about 5 minutes, stirring occasionally, just until the fish is cooked through and the mixture is hot.
Transfer to a heated platter and sprinkle with the remaining chopped egg white and the parsley. Serves 4.

Nutritional information per serving: calories - 170, protein - 14 gm., total fat - 4 gm., saturated fat - 1 gm., carbohydrates - 19 gm., cholesterol - 24 mg., fiber - 2 gm., added sugar - 0, sodium - 63 mg.

FROM: Great Recipes for Good Health by Reader's Digest copyright 1988

NOTE: This combination fish, rice, and hard-cooked egg is a popular breakfast and supper dish in England. It originated in India.

Recipes from Glen's personal collection.

Leftover Bean Soup

Servings: 4 servings

Ingredients:

12 ounce Cooked beans; ⅛ ts Garlic powder;
2 cub Evaporated skim milk; ⅛ ts Dried thyme;
Salt and pepper to taste;

Preparation:

In blender, blend all ingredients until smooth. Pour into saucepan, heat and serve. You can add water if a thinner soup is desired.

Per serving: 17g protein, 1g fat, 37g carb., 1mg sodium, 5mg chol., 22 calories.

Recipes from Glen's personal collection.

Lemon Chicken

Servings: 4 sweet ones

Ingredients:

2 ½ pound Frying chicken; cut into 1 ts Dried basil;pieces(I used thighs) 1/3 c Water;
1 teaspoon Salt; 1 ½ ts Grated lemon peel;
¼ teaspoon Garlic powder 3 sl To 4 skices of lemon;=OR=- -for granish
1 cl Garlic; minced

Preparation:

Preheat oven to 400 degrees. Sprinkle chicken pieces with salt, pepper, and garlic powder. Place in a shallow baking pan with skin side down.
Combine remaining ingredients except lemon slices and pour over chicken.
Bake, uncovered, for 20 minutes. Turn chicken and baste with pan drippings. Bake for 30-40 minutes more, until chicken is tender. Serve on a platter garnished with lemon skices. Food Exchange per serving: 4 LEAN MEAT EXCHANGES; LOW-SODIUM DIETS: Omit salt. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess; R.D.,M.S. Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Lemon Chicken Pailards

Servings: 4 sweet ones

Ingredients:

1 pound Chicken Breasts; boneless -=OR=-skinned halved ¼ c Chicken broth
Salt to taste 1 cl Garlic; minced
½ teaspoon Pepper; 2 tb Fresh lemon juice;
2 teaspoon Betty's butter 4 Lemon slices;
¼ cub Dry white wine 2 tb Fresh parsley; chopped

Preparation:

Place chicken between two sheets of waxed paper and pround to ¼" thickness. Season each side or chicken with saltand pepper. In a large non-stick skillet, heat half of Betty's Butter. Cook chicken over medium-high 3 minutes on each side or until cooked through. Remove to a serving plate and keep warm. Add wine to skillet and cook 2 minutes over high heat. Reduce heat, stir in remaining butter, garlic and lemon juice.
Spoon juice over chicken; top each chicken piece with lemon slice and parsley. Can be served with Peas and Mushrooms and Sweet Potato Crisps.

Food Exchange per serving: 3 LOW-FAT MEAT EXCHANGE; CAL: 189; CHO: 76mg; CAR: 20g; PRO: 135; SOD: 135mg; FAT: 7g;

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.

Lemon Filling #2 - Diabetic

Servings: 1 filling
Source: Sugar Free...That's me! by Judith S. Majors, copyright 1978.
Annotation: ISBN #0-345-28708-8. Formatted into MM by Ursula R. Taylor. This fills an individual tart shell. Recipe can be doubled, tripled, etc. to accommodate whatever type pie shell you are filling. It also is good just as a pudding. Soften gelatin in lemon juice. Combine remaining ingredients with wire whip. Blend well and stir over low heat (to avoid sticking), until mixture thickens. Pour into tart or pie shell. PER recipe = 75 calories and is 1 med. fat meat exchange.

Ingredients:

1 teaspoon Unflavored gelatin (1/3 env) ½ c Diet lemon soda
2 tablespoon Lemon juice Artificial sweetener to 1 ea Egg yolk -6 teaspoons sugar.
1 teaspoon Lemon peel

Preparation:

Recipes from Glen's personal collection.

Lemon Frosting

Servings: 4 servings
Source: Sugar Free...That's Me! by Judith S. Majors, copyright 1978,
Annotation: ISBN #0-345-28708-8. Formatted into MM by Ursula R. Taylor. Melt butter. Add juice, dry milk powder and sweetner. Mix thoroughly and spread. Serves 4. 1 serving = 65 calories, 1/4 milk exchange and 1 fat exchange.

Ingredients:

4 teaspoon Butter Artificial sweetener to 1 tb Lemon juice -1 tbsp. sugar for tart
1/3 cub Non-fat dry milk -icing, more if desired.

Preparation:

Recipes from Glen's personal collection.

Lemon Ginger Tea Sparkler

Servings: 4 servings

Ingredients:

1 1/3 cub Tea concentrate (qv) ¼ c Ginger, crystallized;minced
1 Lemon; thinly sliced 2 2/3 c Ginger ale

Preparation:

Combine tea concentrates, ginger and half the lemon slices in a pan and bring to boiling. Cover and chill until cold, at least 1 hour. Pour through a fine strainer into a pitcher and add ginger ale. Discard used lemon slices and ginger. Pour into glasses over ice, garnish with remaining lemon slices. (And/or put some in the pitcher.)

Source: Sunset Magazine, August 1994

Recipes from Glen's personal collection.

Lemon-Mustard Chicken

Servings: 6 servings

Ingredients:

2 pound To 2 ½ lb chicken pieces; 1 ts Dried oregano;(breasts thighs drumsticks) -=OR=-
2 tablespoon Cooking oil; 1 ts Dried basil;
1 tablespoon Dijon style mustard; ¼ ts Onion salt;
1 tablespoon Lemon juice; ⅛ ts Ground red pepper;
1 ½ teaspoon Lemon-pepper seasoning;

Preparation:

I use one of those cut-up chickens and I also usually double the amount of glaze.

Rinse chicken; pat dry. Place chicken pieces, skin side down, on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 20 minutes or till lightly browned.

Stir together all other ingredients for glaze. Brush chicken with glaze.
Turn chicken; brush with more glaze. Broil for 5 to 15 minutes more or till tender and no longer pink, brushing often with glaze during the last 5 minutes of cooking.

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

Recipes from Glen's personal collection.

Lemony Chicken Salad

Servings: 4 servings

Ingredients:

1 can (13 ¾ oz.) low-sodium -undrainedchicken broth 2 tb Lemon juice
2 package (4-serving size each) JELL-O ½ ts Dried tarragon leaves,Brand Lemon Flavor Sugar- -crushedFree Gelatin ds White pepper
1 cub Cold water 1 ½ c Cubed cooked chicken breast
1 can (8 oz.) Crushed pineapple ½ c Chopped celeryin unsweetened juice, ¼ c Chopped red pepper

Preparation:

Bring chicken broth to a boil in small saucepan. Completely dissolve gelatin in boiling broth. Add water, pineapple, lemon juice, tarragon and white pepper. Chill until slightly thickened.
Stir in chicken, celery and red pepper. Spoon into 4 individual plastic containers (for brown bagging) or serving dishes. Chill until firm, about 2 hours. Makes 5 cups or 4 entree servings.

Nutritional information per serving: calories - 160, protein - 22 gm., fat - 3 gm., carbohydrates - 11 gm., cholesterol - 45 mg., sodium - 450 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.

Recipes from Glen's personal collection.

Lemony Tuna

Servings: 2 sandwiches

Ingredients:

1 can Solid white tuna in water; 1 tb Onion; minced
2 tablespoon Reduced-fat mayonnaise; ½ ts Gresh ground black pepper;
1 tablespoon Sweet pickle relish; Deli rye;

Preparation:

Serve on toasted deli rye with lettuce leaves. Source: The San Diego Union-Tribune Food Section, Sept 29, 1994 & The Tuna Fish Gourment Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Lettuce And Fruit Salad With Poppy Seed Dressing

Servings: 14 servings
Recipes from Glen's personal collection.

Lettuce With Mushrooms

Servings: 8 sweet ones

Ingredients:

8 ounce Mushrooms; sliced (about 3 ½ ts Salt;cups) ½ ts Dry mustard;
1 small Leek; thinly sliced ⅛ ts Pepper;
1 small Clove garlic; finely chopped 1 md Firm head lettuce
2 tablespoon Vegetable oil; -(about 1 lb) coarsely
1 tablespoon White wine vinegar; -shredded (about 6 cups)

Preparation:

Cook and stir mushrooms, leek and garlic in oil in 10" skillet over medium heat until mushroom are tender. Stir in vinger, salt, mustard and pepper.
Add lettuce. Cover and simmer just until lettuce is wilted, about 5 minutes. Toss: serve immediately. Food Exchange per serving: 1 VEGETABLES 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.

Light And Luscious Orange Bars

Servings: 12

Ingredients:

1 teaspoon unflavored gelatin
¼ cub frozen concentrated orangejuice
2 tablespoon sugar
½ teaspoon vanilla
½ cub nonfat dry milk powder
½ cub cold water
1 tablespoon lemon juice
24 graham crackers

Preparation:

Chill a small mixing bowl and beaters. In the top section of a double boiler, soften gelatin in the melted concentrated Orange Juice. Place over hot water,and stir until the gelatin is completely dissolved. Remove from heat and stir in the sugar and vanilla. Using cold beaters, beat dry milk and water until soft peaks form. Add the lemon juice and beat until stiff. Fold in orange juice mixture. Spread on 12 Graham crackers. Top with the remaining crackers. Wrap individually; freeze until firm about 2 hours. From the ADA Family Cookbook vol.II. Exchanges per sandwich: ½ non fat milk, 1 fruit Cal 89, cho 17, pro 3, fat 1, Na 121, K 181, ½ teaspoon sugar (8 cal) per serving



Converted by MM_Buster v2.0n.

Light And Luscious Orange Bars-Diabetic

Servings: 12

Ingredients:

1 teaspoon unflavored gelatin
¼ cub frozen concentrated orangejuice
2 tablespoon sugar
½ teaspoon vanilla
½ cub nonfat dry milk powder
½ cub cold water
1 tablespoon lemon juice
24 graham crackers

Preparation:

Chill a small mixing bowl and beaters. In the top section of a double boiler, soften gelatin in the melted concentrated Orange Juice. Place over hot water,and stir until the gelatin is completely dissolved. Remove from heat and stir in the sugar and vanilla. Using cold beaters, beat dry milk and water until soft peaks form. Add the lemon juice and beat until stiff. Fold in orange juice mixture. Spread on 12 Graham crackers. Top with the remaining crackers. Wrap individually; freeze until firm about 2 hours. From the ADA Family Cookbook vol.II. Exchanges per sandwich: ½ non fat milk, 1 fruit Cal 89, cho 17, pro 3, fat 1, Na 121, K 181, ½ teaspoon sugar (8 cal) per serving



Converted by MM_Buster v2.0n.

Light Banana Freeze

Servings: 4 servings

Ingredients:

4 Ripe bananas; cut into large -concentrate, thawed ORchunks -fresh orange juice
3 tablespoon Frozen orange juice 1 tb Honey; or to taste

Preparation:

This is best eaten right away or it will lose its smooth consistency.

1. Place the bananas in a freezer container. Immediately sprinkle with orange juice, seal the container, and freeze for 4 to 6 hours or overnight.

2. Just before serving, add the honey to a food processor bowl, drop the banana slices, a few at a time, into the bowl, and puree until the consistency of soft ice cream.

3. Serve immediately, garnished with thin slices of orange.

163 calories per serving

from Make It Easy, Make It Light by Laurie Burrows Grad typed by Tiffany Hall-Graham

Recipes from Glen's personal collection.

Light Milk Whip

Servings: 3 cups

Ingredients:

½ cub Low-fat evaporated milk ½ ts Lemon juice
1 ½ tablespoon Frozen apple juice concentra ½ ts Vanilla extractte

Preparation:

Measure the milk into a mixer bowl and place it in the freezer along with the beaters for the mixer. Chill until ice crystals form around the edge, 20 to 30 minutes. Beat the milk with an electric mixer at its highest speed. When soft peaks form, add the apple juice concentrate, lemon juice and vanilla. Continue to beat until fluffy. Serve at once or keep in the refrigerator for 10 minutes. Light milk whip can be prepared ahead and kept for up to 2 days if it is stabilized with gelatin, see variation below.

Yield: 3 cups

Light Milk whip II.

Pour ¼ cup unsweetended fruit juice in a heatproof cup or bowl and sprinkle 1 envelope of unflavored gelatin over it. Place the cup holding the gelatin mixture in a pan of simmering water and stir until the gelatin is dissolved. Combine with ¾ cup unsweetened fruit juice. Chill, stirring occasionally, until the mixture is syrupy but not set, Prepare a recipe of light milk whip. When fluffy, fold in the gelatin mixture. Serve immediately, or refrigerate for up to 2 days.

Source: "Naturally Sweet" by Fran Raboff & Lynn Bassler

From the files of: Melissa Mierau

Recipes from Glen's personal collection.

Lime Curry Chicken

Servings: 4 sweet ones

Ingredients:

1 pound Chicken breats; boneless 1 tb Curry powder;skinned Juice of two limes;
2 teaspoon Virgin olive oil; ¼ c Plain low-fat yogurt;
2 Shallots; thinly sliced Parsley sprigs;
¼ cub Green bell pepper; diced 1 tb Almonds; slivered

Preparation:

Cut chicken diagonally into thin slices. In a large non-stick skillet, heat oil and saute shallots until softened. Add bell pepper and cook until tender; stir in curry powder. Add chicken and stir-fry until in no longer pink. Add lime juice. Just before serving, stir yogurt into skillet.
Garnish with parlsy and almonds. Serve with Raisin Bulgur Pilaf and Bok Choy. Food Exchange per serving: 3 ½ LOW-FAT MEAT EXCHANGES + 1 VEGETABLE EXCHANGE; CAL: 185; CHO: 72mg; CAR: 5g; PRO: 28g; PRO: 28g; SOD: 75mg; FAT:
6g;

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.

Linguine With Turkey & Mushrooms

Servings: 4 servings

Ingredients:

2 medium Onions ½ ts Salt
½ pound Mushrooms, fresh ¼ ts Pepper
2 medium Plum tomatoes ½ c Dry vermouth or white wine
2 tablespoon Olive oil ½ c Chicken stock
2 cub Turkey, cooked ⅛ ts Hot red-pepper sauce
⅛ teaspoon Thyme, dried 12 oz Linguine
⅛ teaspoon Rosemary, dried 4 tb Butter; softened
⅛ teaspoon Oregano, dried 1 tb Parsley, fresh; minced

Preparation:

PREPARATION: Peel and thinly slice onions and mushrooms. Cut tomatoes into ½-inch dice.

COOKING AND SERVING: Heat olive oil in a large skillet. Add the onions and mushrooms and saute until softened, about 3 minutes. Add turkey, spices, salt, pepper tomatoes, and vremouth, and bring to a boil. Reduce heat and simmer for 2 minutes. Add stock and simmer until sauce has reduced to ¾ cup, about 5 minutes. Stir in red-pepper sauce. Remove from heat, cover and keep warm.

Bring 6 quarts of water to a boil in a large soup kettle. Add 2 tablespoons salt and the pasta. Boil until pasta is al dente, about 9 minutes. Drain pasta and toss with butter and sauce over very low heat.
Adjust seasoning. Sprinkle with parsley and serve immediately.

[COOKS magazine; Jan/Feb 1989]

Recipes from Glen's personal collection.

Lisa Escamillo Chicken Cacciatore, Veggie Style

Servings: 4 sweet ones

Ingredients:

2 can Tomato sauce; -very lean boneless
1 cub Peeled tomatoes; -fat and skin removed
2 Stalks celery; chopped Garlic
2 Carrots, grated Basil
1 cub Mushrooms, drained Oregano
2 Chicken breasts; Pepper

Preparation:

Combine all ingredients (spices to taste) in large pot. Add chicken pieces and simmer for one hour or until chicken is tender. Serve with cooked pasta. Food Exchange per serving: 1 LEAN MEAT EXCHANGE + 1 VEGETABLES EXCHANGE Yum! This is my own recipe, btw. Source: Lisa Escamillo

Recipes from Glen's personal collection.

Lovely Lemon Cheesecake

Servings: 8 servings

Ingredients:

1 Whole graham cracker, crush- 1 c 1% lowfat cottage cheeseed, or 2 Tablespoons graham 1 pk (8 oz.) pasteurized processcracker crumbs, divided -cream cheese product
1 package (4-serving size) JELL-O 2 c Thawed COOL WHIP LITEBrand Lemon Flavor Sugar- -Whipped ToppingFree Gelatin 1 c Reduced-calorie cherry pie
2/3 cub Boiling water -filling

Preparation:

Spray 8- or 9-inch springform pan or 9-inch pie plate lightly with non-stick cooking spray. Sprinkle side with half of the graham cracker crumbs. (If desired, omit graham cracker crumb garnish; sprinkle bottom of pan with remaining graham cracker crumbs.
Completely dissolve gelatin in boiling water; pour into blender container. Add cottage cheese and cream cheese product; cover. Blend at medium speed, scraping down sides occasionally, about 2 minutes or until mixture is completely smooth. Pour into large bowl. Gently stir in whipped topping. Pour into prepared pan; smooth top. Sprinkle the remaining crumbs around the outside edge. Chill until set, about 4 hours.
When ready to serve, remove side of pan. Top cheesecake with pie filling. Makes 8 servings.

Nutritional information per serving: calories - 160, protein - 8 gm., fat - 7 gm., carbohydrates - 16 gm., cholesterol - 15 mg., sodium - 330 mg.
Diabetic Exchanges: Whole Milk - 1, Fruit - 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: 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.

NOTE: You could probably cut the fat amount by 1/3 by using a light cream cheese product, Neufchatel cheese. Also, I would substitute fresh fruit for the pie filling or possibly use a can of water packed fruit and thicken the juice with cornstarch. This would probably lower the carbohydrate count. (Trish)

Recipes from Glen's personal collection.

Low-Calorie Cooked Dressing

Servings: 16 servings

Ingredients:

¼ cub Istant nonfat dry milk; 1 md Egg;(I use egg replacer)
1 ¼ teaspoon Dry mustard; 1 c Water;
1 teaspoon Salt; 2 tb Margarine;
⅛ teaspoon Freshly gound pepper Sugar substitute equivalent
1 tablespoon All-purpose flour; -to 6 ts sugar

Preparation:

Combine dry ingredents in top of double boiler. Beat egg slightly and combine with water and vinegar. Add to dry ingredients slowly, stirring to blend well. Cook over simmering water, stirring constantly until thick and smooth. Remove from heat. Add margarine and sweetener; blend well. Turn into a pint jar; cover. Store in refrigerator. Food Exchange per serving:
UP TO 1 ½ TABLESPOONS MAY BE CONSIDERED "FREE"; CAL: 21; CHO: 2g; PRO:
1g; FAT: 1g; SOD: 143; LOW-SODIUM DIETS: Omit salt.

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

Recipes from Glen's personal collection.

Low-Calorie Eggnog

Servings: 8 servings

Ingredients:

2 Eggs, separated 3 Packets Equal sweetener
4 cub Skim milk ½ ts Brandy or rum flavoring
1 teaspoon Vanilla extract Ground nutmeg

Preparation:

Combine the egg yolks and milk in a saucepan. Cook over medium heat until the mixture coats a metal spoon. Cool.
Beat the egg whites until soft peaks form. Add to the egg custard mixture with the vanilla, sweetener, and flavoring. Mix lightly. Cover and chill. Pour into serving cups and sprinkle with nutmeg.

PER SERVING: ½ cup = calories - 70, carbohydrate - 6 g., fat - 3 g., sodium - 80 mg., potassium - 207 mg., cholesterol - 74 mg. Exchanges ½ Medium-fat meat, ½ milk.
FROM: American Diabetes Association Holiday Cookbook by Betty Wedman, M.S., R.D copyright 1986

Recipes from Glen's personal collection.

Low-Calorie Spiced Tea Mix

Servings: 72 sweet ones

Ingredients:

¼ cub + 2 tb orange flavored ¾ c Iced tea mix; sugar freedrink mix;sugar-free 1 ts Ground cloves
¼ cub Lemondade flavored-drink mix 2 tb Ground cinnamon;sugar-free

Preparation:

1. Combine all ingredients, stirring until blended. Store mixture in an airtight container. 2. For each serving, place 1 teaspoon mix in a cup. Add 1 cup hot water, stirring well. Serve hot. Food Exchange Per Serving: FREE; CAL: 1; CAR: TR; PRO: TR; FAT: TR; SOD: 1 MG;

Source: All New Cookbook For Diabetics And Their Families. Brought To You And Yours Via Nancy O'Brion And Her Meal Master Typed for you and yours via her nieghbor Sophia Robinson; age 12

Recipes from Glen's personal collection.

Low-Calorie Spinach Pasta With Sun-Dried Tomatoes

Servings: 6 sweet ones

Ingredients:

½ cub Dry sun-dried tomatoes ½ ts Pepper,black(½ oz.) ⅛ ts Red-pepper flakes
12 ounce Evaporated skimmed milk 3 oz Parmesan; grated (¾ c.)
1 ½ cub Low-fat cottage cheese 2 tb Olive oil
1 cl To 2 Garlic cloves; ¾ c Basil; fresh packed choppedquartered 1 lb Spinach noodles;
½ teaspoon Salt -cooked al dente

Preparation:

Pour boiling water to cover the sun dried tomatoes. Allow to stand for 10 min. Drain and cut into pieces. (Discard the water.)

In a blender container, combine the milk, cottage cheese, garlic, salt, pepper, red-pepper flakes, and Parmesan cheese. Process until smooth.
Leave the blender running and slowly add the olive oil until well- blended.
Pour the sauce into a heavy saucepan and warm over low heat; do not boil.

Drain the cooked hot pasta and put into a bowl. Pour the sauce over, add the drained sun-dried tomatoes and the basil and toss well.

Makes six 1 1/3 c. servings. Each serving contains approximately 490 calories; 17 mg. cholesterol; 11 gm. fat; 735 mg. sodium.

Note -- this is good with cooked turkey or chicken added to it.

Susan Kennedy Network Systems Corp. Minneapolis, MN USA (susan.kennedy@network.com) (612) 391-1332

Recipes from Glen's personal collection.

Low-Fat Blanquette Of Chicken

Servings: 6 servings

Ingredients:

12 Chicken Thighs Salt and Pepper
1 large Onion ½ lb Baby Onions, peeled
3 Cloves ½ c Evaporated Skim Milk
1 large Carrot, cubed 1 tb Cornstarch
1 Bouquet Garni Lemon Juice
4 cub Fat-Free Chicken Broth ½ ts Lemon Rind, finely grated
½ pound Mushrooms Parsley, chopped
1 tablespoon Oil

Preparation:

Remove and discard skin and fat from the chicken thighs; place in a frying pan. Add onion stuck with cloves, carrot and bouquet garni. Cover with chicken broth, season and slowly bring to a boil. Turn down to a simmer and cook until tender, lid askew, for 30 minutes.

Meanwhile, saute the mushrooms in the oil, season with salt and pepper, cover and cook gently until mushrooms give up all their juices. Remove the mushrooms to a plate leaving the juices in the skillet. Add the baby onions to the skillet and cook, covered, until tender. If needed, add 1 or 2 tb of water or broth while cooking. Mix together onions and mushrooms, set aside.

Remove the cooked chicken thighs to a plate, strain the cooking broth into a bowl. Return the chicken thighs to the pan and spread the onions and mushrooms over them.

Bring broth to a simmer in a saucepan. Mix the evaporated milk with the cornstarch and slowly pour, stirring, into the chicken broth. Stir until thickened, add the lemon juice and rind, correct the seasoning and pour over the stew. Heat well and serve sprinkled with parsley.

Source: San Francicso Chronicle Typed by Katherine Smith

Recipes from Glen's personal collection.

Mani's Low-Fat Apple-Walnut Muffins

Servings: 12 muffins

Ingredients:

3 cub Whole Wheat Pastry Flour 1 c Buttermilk
½ teaspoon Salt 1 2/3 c Apple Juice Concentrate
1 ½ teaspoon Baking Soda 1/3 c Oat Bran
½ teaspoon Cinnamon 2 c Apples, diced
¼ teaspoon Ginger ½ c Walnuts, chopped
¼ teaspoon Allspice 2 Apples, sliced
3 Eggs

Preparation:

Preheat oven to 350o. Let fruit juice concentrate thaw to a slushy consistency. In a medium size bowl, sift together flour, salt, baking soda, cinnamon, ginger, and allspice. Set aside

In a large bowl, whisk together eggs, buttermilk, and fruit juice concentrate. Whisk the flour mixture into the liquid, adding bran. Stir in diced apples and walnuts.

Line a muffin tin with baking cips; divide batter evenly among cups. Top each muffin with an apple slice. Bake for 35 minutes.

Source: Seventeen Magazine, October 1993

Recipes from Glen's personal collection.

Maple Flavored Syrup

Servings: 1 cup
Source: Equal Sweet News, Volume 1, Number 2, March 1994....
Annotation: In a small sourcepan combine apple juice and cornstarch. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in margarine, EQUAL MEASURE, maple flavoring and vanilla. Serve over pancakes, waffles or french toast. Makes 1 cup - 16 one tablespoon servings. NUTRITIONAL INFORMATION per serving: 18 calories, 0 g. protein, 3 g. carbohydrates, 1 g. fat, 0 mg. cholesterol, 9 mg. sodium. Diabetic Food Exchnges: FREE food.

Ingredients:

1 cub Apple juice - of EQUAL
2 ½ teaspoon Cornstarch 1 ts Maple flavoring
1 tablespoon Margarine or butter 1 ts Vanilla
1 ¾ teaspoon EQUAL MEASURE OR 6 packets

Preparation:

Recipes from Glen's personal collection.

Marinated Chinese Hamburgers

Servings: 4 servings

Ingredients:

16 ounce Lean ground beef 1 tb Cornstarch
2 Egg whites 2 ts Finely minced garlic
22 Scallions, finely chopped 2 ts Finely minced fresh gingergreen and white parts incl. Freshly ground pepper to
4 teaspoon Reduced-sodium soy sauce -taste

Preparation:

I used ground turkey in this recipe and next time I make it I won't use the egg whites. I think it made them goopier than they needed to be. I also used green onions instead of scallions. This was an interesting recipe--I've never had hamburgers with ginger before and it was a unique taste!

1. Preheat an outdoor grill or a broiler until hot (I would suggest using a cooking spray on the broiler pan--I had fun soaking mine!)

2. Combine the ingredients in a large mixing bowl, mix with your hands, and form into 4 patties.

3. Broil for 2 to 3 minutes per side, or until cooked to the desired degree of doneness.

4. Serve hot.

The cookbook suggests serving this with Oven-Fried Potatoes, Onions Baked in Their Skins, and Two-Lettuce Salad with Creamy Horseradish Dressing.

216 calories per serving.

from Make It Easy, Make It Light by Laurie Burrows Grad typed by Tiffany Hall-Graham

Recipes from Glen's personal collection.

Marinated Cucumbers

Servings: 6 servings

Ingredients:

6 large Cucumbers, sliced ½ ts Seasoned salt;
1 large Onion; chopped 2 tb Olive Oil;
¾ cub Rice vinegar; ⅛ tb Pepper; coarsly ground

Preparation:

Combine all ingredients together in large bowl. Mix well. Cover.
Refrigerate four to six hours. Serve with salad, or by itself.

Source: Our daughter created this recipe....like them cucumbers. Brought to you and yours via Nancy O'Brion and her Meal-Master

Recipes from Glen's personal collection.

Marinated Mushrooms

Servings: 4 servings

Ingredients:

2 cub Small fresh mushrooms 1 ts Dried parsleycut in half ¼ ts Dried oregano
2 tablespoon Lemon juice ⅛ ts Garlic powder
2 tablespoon Vegetable oil 1 ts Parmesan cheese
2 tablespoon Water ⅛ ts Pepper
1 tablespoon Dried chives Salt to taste

Preparation:

Combine all ingredients, chill several hours or overnight.

Per serving: 1g protein, 7g fat, 2g carb., 11mg sodium, 0mg chol., 73 calories.

Recipes from Glen's personal collection.

Marinated Tomato-Rice Salad

Servings: 12 sweet ones

Ingredients:

7 medium Size Ripe tomatoes; -seeded and diced (about
(about 2 lbs, cored -1 ½ cups)
½ cub Cider vinegar; 1 c Parsley; chopped
1 tablespoon Sugar or equal to sugar ½ c Olive oil;substitute 9 Green onions; thinly sliced
3 cub Brown rice; 1 ts Salt;
2 small Cucumbers; pared, halved ½ ts Pepper;

Preparation:

Prepare a tomato rose for the garnish. Starting at the bottom of one of the tomatoes, cut the skin of the tomato with a vegetable peeler in one long continuous strip, about ¼ inch wide. Starting at the with the end you first removeed, roll the strip, skinside out, into a rose shape. Cover with damp paper toweling and refrigerate until needed. Cut 5 of the remaining, plus the peeled tomato into ¼" cubes. Place in a medium-size bowl. Add vinegar, basil and sugar; stir to mix well. Cover; marinate in the refrierator for 1 hour. Cook the rice following label directions.
Drain; cool to room temperature. Combine the rice, cucumber and parsly in a large bowl. Stir in the olive oil. Add green onion, marinated tomatoes, salt and pepper; stir to mix well. Pack 3 cups of the rice mixture into a 3 ½ quart bowl. Cut the remaining tomato into ¾" cubes. Arrange the cubes, skin side out, in a ring around the outside of the bowl. Add remaining rice mixture to the bowl, pack well. Cover; refrigerate for 1 hour. To serve, gently run a thin spatula arond the inside of the bowl.
Invert the salad onto a large serving plate. Garnish the top with the tomato rose. Source: The Best of Family Circle Cookbook Brought to you and yours via Nancy O'Brion and her Meal-Master

Recipes from Glen's personal collection.

Marshmallow Creme And Marshmallows

Servings: 4 cups

Ingredients:

3 Env unflavored gelatin; -=OR=-
¼ cub Cold water; 3 tb Granulated fructose;
¼ cub Boiling water; 1 ts Vanilla extract;
3 tablespoon Granulated sugar replacement 3 Egg whites;

Preparation:

Sprinkle gelatin over cold water in mixing bowl; set aside 5 minutes to soften. Add to boiling water in a saucepan; cook and stir until gelatin is dissolved. Remove from heat. Cool to consistancy of thick syrup. Add sugar replacement and vanilla, stirring to blend. Beat egg whites into soft peaks. Very slowly, trickle a small of gelatin mixture into egg whites, beating until until all getalin mixture is blended. Continue beating until light and fluffy. Pour into prepared pan. To form the marshmallows: Fill 13 X 9 X 2" pan with flour or cornstarch to desired depth. Form moulds using a small glass, the inside of a dough cutter or any object of desired size by pressin thr form into flour to bottom of pan. Spoon marshmallow creme into the moulds and refrigerate until set. Dust or roll tops in flour; shake off excess. Store in refrigerator. Yield 4 cups Food Exchange per serving: 1 cup NEGLIBGBLE; CAL: 1 C 11;

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.

Marshmallow Creme And Marshmallows - Diet

Servings: 1 servings
Source: Diabetic Sweet Tooth Cookbook by Mary Jane Finsand - copyright
Annotation: 1993. Sprinkle gelatin over cold water in mixing bowl; set aside 5 minutes to soften. Add to boiling water in a saucepan; cook and stir until gelatin is dissolved. Remove from heat. Cool to consistency of thick syrup. Add sugar replacement and vanilla, stirring to blend. Beat egg whites into soft peaks. Very slowly, trickle a small stream of gelatin mixture into egg whites, beating until all gelatin mixture is blended. Continue beating until light and fluffy. Pour into prepared pan. TO FORM THE MARSHMALLOWS: Fill 13 x 9 x 2-inch pan with flour or cornstarch to desired depth. Form moulds using a small glass, the inside of a dough cutter or any object of desired size by pressing the form into flour to the botom of the pan. Spoon marshmallow creme into the moulds and refrigerate until set. Dust or rull tops in flour; shake off excess. Store in refrigerator. OPTIONAL MARSHMALLOWS: Lightly grease and flour 13 x 9 inch baking pan. Pour marshamllow creme in pan, spreading out evenly. Refrigerate until set and cut to desired size. YIELD: 4 cups EXCHANGE, 1 cup: negligible CALORIES, 1 cup: 11 CARBOHYDRATES, 1 cup: negligible

Ingredients:

3 Env. unflavored gelatin **OR** granulated fructose
¼ cub Cold water 1 ts White vanilla extract
¾ cub Boiling water 3 ea Egg whites
3 tablespoon Granulated sugar replacement

Preparation:

Recipes from Glen's personal collection.

Marti's Apple Crisp

Servings: 6 sweet ones

Ingredients:

4 Apples; cored peeled sliced ½ ts Allspice;
¼ cub Water; 3 tb Diet margarine;
½ teaspoon Fresh lemon juice; ½ c Parmesan cheese; grated
Non-nutritive sweetener = -(not sure about this: inTo 2/3 cup sugar -the book it read as this
¼ cub Flour; ½ Parmesan cheese; grated
½ teaspoon Cinnamon; -(you may have to wing it)!

Preparation:

Preheat oven to 325 degrees. Grease a shallow baking dish and place apple slices on bottom. Combine water, lemon juice, and sweetener and pour over apples. Combine dry ingredients; cut in margarine until it is the consistency of large peas. Sprinkle over apples. If desired, cover with grated cheese. Food Exchange per serving: 1 FAT EXCHANGE + 1 FRUIT EXCHANGE + ½ BREAD EXCHANGE + ½ MEAT EXCHANGE; CAL: 155; Source: Recipes for Diabetic by Billie Little Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Mashed Turnips With Roasted Garlic

Servings: 8 servings
Source: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin,
Annotation: Ph.D., and Frances Towner Giedt, copyright 1993, ISBN#0-553-08760-6.. We used a pear to sweeten the strong flavor of turnips, then added some roasted garlic for a robust alternative to mashed potatoes. Steam turnips over boiling water until fork tender, about 15 minutes. Drain turnips and place in a food processor or blender along with pear, garlic, and margarine. Process until smooth, adding skim milk as needed. Season with salt and pepper. Makes 8 servings. PER SERVING: Calories - 41, protein - 1 g, carbohydrate - 7 g, fat - 2 g, calories from fat - 30%, dietary fiber - trace, cholesterol - trace, sodium - 129 mg, potassium - 144 mg. Joslin Exchanges 1 vegetable.

Ingredients:

1 ½ pound Small turnips, peeled and 1 tb Margarine (15 g)quartered (675 g) 2 tb Skim milk - optional (30 ml)
1 each Ripe Bartlett pear, about 6 ¼ ts Salt - optional (1.25 ml)oz. (118 g), peeled, cored, Freshly ground pepper toand chopped -taste
4 cl Garlic, roasted and peeled

Preparation:

Recipes from Glen's personal collection.

Meal-In-A-Bowl Potato Salad

Servings: 6 servings
Recipes from Glen's personal collection.

Mealtime Zucchini Fritters

Servings: 2 servings

Ingredients:

2 teaspoon Vanilla extract;
2/3 cub Lowfat cottage cheese; ½ ts Ground cinnamon;
2 slice White or WW bread;crumbled ¼ ts Ground nutmeg;
6 teaspoon Sugar; ⅛ ts Ground allspice;
1 dash Salt; 2 tb Raisins;
½ teaspoon Baking powder; 1 c Zucchini; finely shredded
2 teaspoon Vegetable oil; -unpeeled

Preparation:

In a blender container, combine all ingredients except raisins and zucchini. Blend until smooth. Pour mixture into a bowl. Drain zucchini on paper towels. Stir zucchini and raisins into egg mixture. Preheat a nonstick skillet or griddle over medium high heat. Drop batter onto griddle with a large spoon, making 4-inch cakes. Turn fritters carefully when edges appear dry. Brown lightly on both sides. Divide evenly.

Per serving: 18g protein, 12g fat, 25g carb., 659mg sodium, 278mg chol., 334 calories.

Recipes from Glen's personal collection.

Meat And Potato Loaf

Servings: 4 servings

Ingredients:

1 pound Very lean ground beef; 3 oz Unpeeled potatoes; grated
2 Egg whites; 2 tb Ketchup;
¼ cub Onions; finely chopped ¼ ts Dried thyme;
¼ cub Carrots; grated Salt and pepper to taste;

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: 22f protein, 15g fat, 7g carb., 181mg sodium, 70mg chol., 259 calories.

Recipes from Glen's personal collection.

Meatballs

Servings: 6 servings

Ingredients:

2 cub Lean ground round (15% fat) ¾ c Instant rice
¼ cub Prepared bread crumbs 1 ts Diet margarine
1 teaspoon Salt 1 c Water
1 ½ cub Buttermilk ½ ts Arrowroot

Preparation:

Mix beef, crumbs, salt, ½-cup buttermilk, and rice. Shape into two dozen meatballs (about 1" thick). In large skillet, brown meatballs in margarine on all sides; pour water over; cover tightly. Boil until rice is tender and meat is cooked (about 30 minutes). Remove from skillet. Mix remaining 1 cup buttermilk with arrowroot to form smooth paste; stir into liquid remaining in skillet. Stirring constantly, cook until gravy is thick (do not boil).
Return meatballs to pan and gently heat. Serve with gravy. Food Exchange per serving: 1 LEAN-MEAT EXCHANGE (2 MEATBALLS) + ½ BREAD EXCHANGE; + ¼ NONFAT MILK EXCHANGE; + ½ FAT EXCHANGE; CAL: 135 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.

Mediterranean Spring Salad

Servings: 6 servings

Ingredients:

½ pound Potatoes, new 1 md Pepper, green; thinly sliced
½ cub Oil, olive -into rings
2 tablespoon Lemon juice 1 sm Onion, purple; thinly
1 Garlic clove; crushed -sliced into rings
¼ teaspoon Salt 1 sm Cucumber; thinly sliced
6 cub Greens, mixed salad ½ c Cheese, feta; crumbled
1 large Tomato; cut in wedges 2 oz Anchovy fillets; opt.

Preparation:

Cook potatoes in boiling salted water about 25 minutes or until tender; drain well, and cool slightly. Peel and thinly slice potatoes; place in a shallow bowl. Combine oil, lemon juice, garlic, oregano, and salt; mix well. Pour over potatoes; marinate 1 hour. Drain potatoes, reserving marinade.

Place salad greens in a large bowl. Arrange potatoes, tomato, green pepper, onion, cucumber, cheese, and anchovies (if desired) over salad greens. Serve with reserved marinade.

SOURCE: Southern Living Magazine, July, 1980. Typed for you by Nancy Coleman.

Nancy O'Brion notes: Think that this one is could be made to work for the diabetic.

Recipes from Glen's personal collection.

Mediterranean Tomato Salad

Servings: 6 servings
Recipes from Glen's personal collection.

Mellow Millet

Servings: 4 sweet ones

Ingredients:

1 cub Millet; rinsed 8 oz (1 can) water chestnuts;
2 cub Chicken broth; -drained and sliced
⅛ teaspoon Salt; 1 tb Low-sodium soy sauce;
2 teaspoon Seame oil; Pepper to taste;
1 Celery stalk; diced 1 tb Silvered almonds;
4 Green onions; chopped

Preparation:

In a medium-size non-stick, toast millet. Add broth and bring to boil.
Reduce heat and simmer until liquid is absorbed, about 25 minutes. Remove from heat and let absorbed, about 25 minutes. In a large non-stick skillet, heat sesame oil. Add celery and green onions; cook 3 minutes, until just tender. Add water chestnuts and soy sauce; heat through. Stir in millet. Season with pepper. Garnish with almonds. Makes 4 ½ cups or 4 servings. Food Exchange per serving: 1 STARCH/BREAD EXCHAGNE + 1 VEGETABLE EXCHANGE + ½ FAT EXCHANGE; CAL: 127; CHO: 0mg; CAR: 22g; PRO: 3g; SOD:
217; FAT: 3g; Source: Light & Easy Diabetes Cusisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master

Recipes from Glen's personal collection.

Melon Bubbles

Servings: 7 servings

Ingredients:

1 package (4-serving size) JELL-O ½ c Cold waterBrand Sugar Free Gelatin, Ice cubesany flavor 1 c Melon balls (cantaloupe,
¾ cub Boiling water -honeydew, or watermelon)

Preparation:

Completely dissolve gelatin in boiling water. Combine cold water and enough ice cubes to measure 1 ¼ cups. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Measure 1 1/3 cups gelatin; add melon. Pour into 7 individual dishes or medium serving bowl.
Beat remaining gelatin at high speed with electric mixer until thickened and doubled in volume. Spoon over gelatin mixture in dishes. Chill until set, about 2 hours. Garnish if desired. Makes 3 ½ cups or 7 servings.

Nutritional information per serving: calories - 14, protein - 1 gm., fat - 0, carbohydrates - 2 gm., cholesterol - 0 mg., sodium - 50 mg.
Diabetic Exchanges: FREE, limited.

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 says you could substitute orange juice or pineapple juice for the cold water for additional flavor and about 25 extra calories per serving. (Trish)

Recipes from Glen's personal collection.

Mexican Corn

Servings: 4 servings

Ingredients:

2 cub Corn, fresh; cut from cob -into ringsabout 4 ears 1 ts Salt
¼ cub Butter (or marg.); melted 1 lg Tomato; peeled and diced
¼ cub Green pepper; chopped -about 1 cup
¼ cub Red pepper; chopped ¼ ts Oregano leaves; dried
1 cub Onion; sliced, separated

Preparation:

Combine first 6 ingredients in a large skillet; cover and cook over medium heat 7 minutes, stirring occasionally. Add tomato and oregano; cook, uncovered, 2 minutes or until tomato is heated thoroughly.

SOURCE:Southern Living Magazine, July 1980. Typos by Nancy Coleman. Nancy O Note: Maybe could be used for diabetic

Recipes from Glen's personal collection.

Mexican Corn Salad

Servings: 4 servings

Ingredients:

20 ounce Corn; whole kernel 1 sm Cucumber; chopped
1 Pimiento; chopped ½ c Salad dressing; French
1 Onion; chopped Lettuce cups;
1 Green pepper; chopped

Preparation:

Drain corn. Combine corn, pimiento, onion, green pepper, and cucumber. Add French dressing and mix well. Serve in lettuce cups.

SOURCE: Southern Living Magazine, January 1973. Typos by Nancy Coleman.

Recipes from Glen's personal collection.

Microwave Chicken

Servings: 4 servings

Ingredients:

1 2 ½ pound broil-fryer chicken ¾ c Orange juice
½ teaspoon Salt (optional) ½ c Dry white wine
¼ teaspoon Ground sage

Preparation:

Wash chicken well. Remove all skin and visible fat with a sharp knife and cut into pieces. You should have 2 breast halves, 2 thighs, 2 wings, 2 legs, and the back. Freeze wings, back, and neck for use for making broth later. Discard the giblets or give them to someone who isn't worried about cholesterol. Place the remaining pieces in an 8 or 9 inch dish suitable for use in the microwave. Sprinkle salt and sage evenly over the chicken.
Pour orange juice and wine over chicken pieces. Cover with plastic wrap or wax paper and cook on high for 5 minutes. Reduce heat to simmer and cook for 15-20 minutes or until tender.
Serve hot with a little bit of the juice. Serve 1 breast or 1 leg and 1 thigh per serving. Note: If you prefer to use a conventional oven, cover the pan tightly with aluminum foil and bake at 325F for 45min-1hour or until the chicken is tender. If you prefer, you can remove the foil the last 15 minutes to allow the chicken to brown a little. 1 serving = 3 lean meat, ½ bread calories = 185

Recipes from Glen's personal collection.

Minestrone Soup

Servings: 14 servings

Ingredients:

1 teaspoon Vegetable oil; 1 cn Tomatoes;(28 oz)
1 pound Ground beef;(lean) 6 c Water;
1 cub Onion;chopped 2 ts Salt;
1 cub Celery;chopped 1 ts Worcestershire sauce;
1 cub Green pepper;chopped ¼ ts Pepper;
1 cub Zucchini;chopped 2 Bay leaves;
1 cub Cabbage;shredded 1 cn Red kidney beans;(14 oz)
1 cub Potatoes;diced ½ c Elbow macaroni;
1 cub Carrots;sliced Parmesan cheese; optional

Preparation:

Wipe deep heavy opt with oil. Add meat, stir to break apart and cook until brown. Drain off fat. Add onion, celery, green pepper, zucchini, cabbage, potatoes, carrots, tomatoes, water, salt, wocestershire sauce, pepper and bay leaves. Stir until well combined. Bring to a boil; reduce heat and simmer covered, for one hour. Add kidney beans and macarone and cook 30 minutes. Ladle into warm soup bowls and sprinkle each with parmesan cheese if desired.

Makes 14 services (14 cups) 1 serving = 1 cup; 1 protein choice; 1 starchy choice; 16 g carbohydrate; 10 g protein; 3 g fat; 550 kilojoules; 131 calories;

Posted by Jane Knox

Recipes from Glen's personal collection.

Mini Meatballs

Servings: 12 servings

Ingredients:

1 pound Lean ground beef; 1 ts Dijon mustard;
¼ cub Fine dry bread crumbs; 1 ts Worcestershire sauce;
¼ cub Water; ½ ts Salt;
2 tablespoon Chives or green onion; ¼ ts Pepper;

Preparation:

In a large bowl, combine ground beef, bread crumbs, water, chives, mustard, worcestershire sauce, salt and pepper. Mix well to blend flavours. With hands, roll 1 Tablespoon at a time into balls. Place on broiler rack in broiler pan to allow fat to drain off. Bak in a 400 degree oven for 10 minutes or until lightly browned.

Makes 48 meatballs, 12 servings 1 serving = 1 protein choice : 2 g carbohydrate
: 7 g protein
: 3 g fat
: 260 kilojoules
: 63 calories

Recipes from Glen's personal collection.

Mini Pizzas

Servings: 8 servings

Ingredients:

4 English muffins; cut in half 1 sm Onion; sliced
¾ cub Tomato sauce; ½ md Green pepper; sliced
¼ pound Back bacon; ¼ lb Mozzarella cheese;shredded
6 large Mushrooms; sliced 1/3 c Parmesan cheese; grated
4 large Stuffed olives; sliced

Preparation:

On each muffin half, spread 2 tablespoons tomato sauce. Tope each with one-eighth of back bacon, mushrooms, olives, onion and green pepper.
Sprinkle each with mozzarella and parmesan cheese, dividing equally.

Place on nonstick baking sheet. Back in 350 degree oven for 10 to 15 minutes or until cheese melts and begins to brown.

Serve immediately.

Makes 8 mini pizzas 1 serving = 1 mini pizza
: 1 protein choice
: 1 starchy choice
: 1 fats & oils choice
: 18 g carbohydrate
: 10 g protein
: 7 g fat
: 740 kilojoules
: 175 calories

Recipes from Glen's personal collection.

Mint Chocolate Chip Milk Shake

Servings: 5 servings

Ingredients:

3 cub Cold skim milk 1 ½ c Vanilla ice milk *
1 package (4-serving size) JELL-O ¼ ts Peppermint extractPistachio Flavor Sugar-Free ½ oz (square) BAKER'S Semi-SweetInstant Pudding and Pie -Chocolate, gratedFilling

Preparation:

* For diabetics, be sure to use a Sugar Free frozen dairy dessert in place of the ice milk.

Pour milk into blender container. Add pudding mix, ice milk and extract; cover. Blend at high speed 15 seconds or until smooth. (Mixture thickens as it stands. Thin with additional milk, if desired.) Sprinkle individual servings with grated chocolate. Makes 5 cups or 5 servings.

Nutritional information per serving: calories - 150, protein - 7 gm., fat - 3 gm., carbohydrates - 24 gm., cholesterol - 10 mg., sodium - 380 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 BAKER'S are registered trademarks of Kraft General Foods, Inc.

NOTE: Remember that use of the sugar-free frozen dairy dessert will change all of the nutritional information. Adjust your exchanges accordingly as best you can. (Trish)

Recipes from Glen's personal collection.

Mixed Green Salad

Servings: 4 sweet ones

Ingredients:

1 small Head Boston; 4 Leaves escarole;=OR=- 1 sm Bunch of chicory;
1 small Head bibb lettuce; ¼ c Red pepper Dressing;
4 Green onions; sliced

Preparation:

Trim greens and rinse in cool water. Spin or pat dry and tear into bite-size pieces. In a salad bowl, combine all ingredients with dressing and toss to coat. Food Exchange per serving: 1 VEGETABLE EXCHANGE; CAL: 23; CHO: 0mg; CAR: 5g; PRO: 1g; SOD: 20mg; FAT: 0g; Source: The Light & Easy Diabetes Cusinie by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Mixed Vegetables

Servings: 8 sweet ones

Ingredients:

1 tablespoon Instant Chicken bouillon 2 lg Cloves garlic; finly chopped
½ cub Water; 1 ts Gingerroot; finely chopped
1 tablespoon Cornstarch; 4 md Stalks celery; cut into
1 tablespoon Cold water; -¼" slices (about 2 cups
1 tablespoon Soy sauce; 10 oz (1 pk) frozen green peas;
8 ounce Bean sprouts; 8 oz Mushrooms; cut into ¼"
2 tablespoon Vegetables oil; -slices (about 3 cups)
1 medium Onion; thinly sliced

Preparation:

Mix bouillion in ½ cup water. Dissolve cornstarch in 1 tb water and the soy sauce. Rinse bean sprouts under running water; drain. Heat wok or 12" skillet over medium heat until 1 or 2 drops water bubble and skitter when sprinkled in wok. Add oil; rotate wok to coat side. Add onion, garlic and gingerroot; stir fry until garlic is light brown. Add celery and peas, stir-fry 3 minutes. Add mushrooms and bean sprouts; stir-fry 1 minute.
Stir in chicken bouillion; heat to boiling. Stir in cornstarch mixture; cook and stir until thickened, about 10 minutes. 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.

Mocha Cookies

Servings: 18

Ingredients:

½ cub margarine; room temperature
2 tablespoon sugar
2 teaspoon vanilla
1/3 cub liquid sugar substitute
1 ¼ cub flour
3 tablespoon cocoa
2 teaspoon instant coffee
1 teaspoon baking powder
¼ cub raisins
¼ cub chopped nuts
2 large egg whites; room temp

Preparation:

Cream together margarine and sugar until light and fluffy. add vanilla and sugar substitute to creamed mixture and mix lightly. Stir together flour, cocoa, coffee and baking powder to blend. Add to creamed mixture and mix at medium speed 1-2 minutes or until blended. add raisins and nuts to dough and mix lightly, Add egg whites to dough and mix until egg white are adsorbed into the dough. Drop dough by tablespoonsful onto a cookie sheet that has been lines with aluminum foil or sprayed with PAM. Using your fingers dipping in cold water, shape dough into round cookies about ¼" thick. Spread the dough carefully because the finished cookie will be the shaped of the dough after it is baked. Bake at 375 F for about 12 minutes, or until the dough springs back when touched. Transfer from the hot cookie sheet onto a wire rack and cool to room temperature. Serve one cookie per serving.



Converted by MM_Buster v2.0n.

Mocha-Spice Dessert

Servings: 6 servings

Ingredients:

2 cub Cold skim milk -Instant Coffee or SANKA
1 package (4-serving size) JELL-O -Brand 97% Caffeine FreeChocolate Flavor Sugar Free -Instant CoffeeInstant Pudding and Pie 1 ½ c Thawed COOL WHIP LITE Whip-Filling -ped Topping
1 tablespoon MAXWELL HOUSE or YUBAN ¼ ts Ground cinnamon

Preparation:

Pour milk into large mixing bowl. Add pudding mix and instant coffee.
Beat with wire whisk until well blended, 1 to 2 minutes. Pour into medium serving bowl or individual dishes. Refrigerate.
Just before serving, combine whipped topping and cinnamon; spread over pudding. Garnish if desired. Makes 6 servings.

Nutritional information per serving: calories - 90, protein - 4 gm., fat - 3 gm., carbohydrates - 13 gm., cholesterol - 0 mg., sodium - 270 mg.
Diabetic Exchanges: 2% Lowfat Milk - ½, Starch - ½

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

JELL-O, MAXWELL HOUSE, YUBAN, SANKA, and COOL WHIP LITE are all registered trademarks of Kraft General Foods, Inc.

Recipes from Glen's personal collection.

Mock Sausage And Peppers

Servings: 4 servings

Ingredients:

1 tablespoon Vegetable oil + ¼ ts Dried thyme;
1 teaspoon Vegetable oil ¼ ts Dried marjoram;
½ cub Green pepper; finely minced ⅛ ts Ground savory;
½ cub Onion; finely minced ¼ ts Pepper;
1 ¼ pound Ground turkey; ½ ts Fennel seeds; crushed
¼ teaspoon Ground sage; ¼ ts Salt;

Preparation:

Heat oil in skillet, add peppers and onions and cook until tender, about 10 minutes. Cool. Combine peppers and onions with turkey and remaining ingredients, mixing well. Chill an hour or so to blend flavors. Form into 8 thin patties. Cook in nonstick skillet until lightly browned on both sides.

Per serving: 26g protein, 19g fat, 3g carb., 271mg sodium, 95mg chol., 284 calories.

Recipes from Glen's personal collection.

Mock Shortbread Cookies - Diet

Servings: 24 servings
Source: The American Diabetes Association, The American Dietetic
Annotation: Association - Family Cookbook, Volume III - with microwave adaptations - copyright 1987. 1. Preheat oven to 350F. Spray cookie sheet with nonstick vegetable spray. 2. Combine all ingredients to form a soft dough. Roll or pat out on floured board to 1/4-inch thick. 3. Cut 2-inch rounds and place 1-inch apart on prepared cookie sheet. Bake for 15-20 minutes until edges are a light golden brown. YIELD: 2 dozen cookies

Ingredients:

Nonstick Vegetable Spray 1 ea Egg
2 cub All-purpose flour 2 pk Sugar substitute - NOT
1 ½ teaspoon Baking powder -aspartame
½ cub Vegetable oil 1 ts Vanilla extract
¼ cub Water

Preparation:

SERVING SIZE: 1 cookie

EXCHANGES: ½ Starch/bread and 1 Fat.

NUTRIENT CONTENT per serving: CAL 89, FAT 5 gm, Na 23 mg, Fiber 0 gm, PRO 2 gm, CHO 9 gm, K 14 mg, Chol 11 mg.

Recipes from Glen's personal collection.

Molded Cottage Cheese And Grape Salad

Servings: 8 servings

Ingredients:

16 ounce Cottage cheese; ½ c Water; cold
½ teaspoon Salt; 2 c Grapes;, green seedless;
⅛ teaspoon White pepper; -divided
1 cub Milk;; 1 c Grapes;, Ribier or Malaga;
1/3 cub Mayonnaise; -seeded
2 package Gelatin;, unflavored Salad dressing;

Preparation:

Put cottage cheese through a sieve and mix with the mext 4 ingredients.
Soften gelatin in cold water and dissolve over hot water. Stir into cottage cheese mixture. Chill until it begins to thicken. Fold in 1 cup of the green grapes. Turn into a greased 5-cup ring mold. Chill until firm. Turn out onto a serving plate. Fill center with remaining grapes mixed together.
Serve with your favorite salad gressing.

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

Recipes from Glen's personal collection.

Molded Tuna Ring

Servings: 6 servings

Ingredients:

12 ounce Tuna; drained and flaked 1 tb Onion, minced
2 Eggs; hard-cooked, chopped 1 ts Salt;
½ cub Olives, stuffed green; chopd ¼ c Lemon juice; freshly squeeze
½ cub Celery; chopped 2 tb Parsley, minced
1 package Gelatin, unflavored; (1 tb.) Salad greens;
¼ cub Water; cold Salad dressing;
1 cub Mayonnaise; Tomato;slices
1 cub Sour cream;

Preparation:

Combine tuna, eggs, olives, and celery. Soften gelatin in cold water for at least 5 minutes; dissolve over hot water. Stir gelatin into mayonnaise, and add sour cream, onion, salt, lemon juice, and parsley; combine with tuna mixture.

Spoon into a 1-quart mold or 6 individual molds, and chill until firm.
Unmold on chilled plate and garnish with salad greens, salad dressing, and tomato slices.

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

Recipes from Glen's personal collection.

Mrs. Steiger's Meat Loaf

Servings: 8 servings

Ingredients:

1 pound Ground chicken ¼ ts Black pepper
1 cub Oatmeal ½ ts Poultry seasoning
1 tablespoon Salt 1 c Applesauce

Preparation:

Corn meal or bread crumbs may be substituted for oatmeal. Preheat oven to 350. Mix together well and bake 1 hour.

Vary with chopped tomato, green pepper, parsley, celery.

Sylvia's comments: The kids liked this, but it still tasted like meat loaf to me, even made with ground chicken.

Recipe by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes

Recipes from Glen's personal collection.

Muesli

Servings: 6 servings

Ingredients:

1 cub Old-fashioned oats 1/3 c Chopped almonds
½ cub Oat bran ¼ c Raisins
1 ½ cub Plain low-fat yogurt 1 tb Honey
½ cub Coarsely grated apple 1 ts Cinnamon
½ cub Coarsely grated pear ½ ts Nutmeg

Preparation:

In a bowl, stir together the oats, oat bran, and yogurt. Cover and chill mixture for 30 minutes.
Stir in apple, pear, almonds, raisins, honey, and spices. Mix well.
Makes 6 - ½ cup servings.

Nutritional information per serving: calories - 216, protein - 9 gm., fat - 6 gm., carbohydrates - 35 gm., cholesterol - 4 mg., fiber - 3.8 gm., sodium - 48 mg., potassium - 404 mg. Diabetic Exchanges: Starch/Bread - 2, Fruit - 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.

Muffin Pan Snacks

Servings: 6 servings

Ingredients:

1 package (4-serving size) JELL-O Ice cubesBrand Sugar Free Gelatin 1 md Orange, peeled and cut intoany flavor -bite-size pieces
¾ cub Boiling water ¼ c Shredded carrot
½ cub Cold water

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. Add orange and carrot. Chill until thickened, about 10 minutes.

Place foil baking cups in muffin pans, or use small individual molds which have been lightly sprayed with non-stick cooking spray. Spoon gelatin mixture into cups, filling each cup about two-thirds full. Chill until firm, about 2 hours. Peel away foil cups carefully (or dip molds in warm water 2 to 5 seconds to unmold). Makes 2 ¾ cups or 6 servings.

Variations: Substitute 1 can (16 ounces) drained fruit coctail OR 1 can (17 ounces) drained and finely chopped peaches OR 1 ½ cups finely chopped fresh fruit or vegetables for the orange and carrot. For the canned fruits, use those packed in water or unsweetened fruit juice.

Nutritional information per serving: calories - 18, protein - 1 gm., fat - 0, carbohydrates - 3 gm., cholesterol - 0 mg., sodium - 45 mg.
Diabetic Exchanges: FREE, limited

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.

Muffins ( Apricot )

Servings: 8 Servings

Ingredients:

½ cub Apricots; finely snipped
1/3 cub Unsweetened apple juice;
1 cub Whole wheat flour;
2 teaspoon Baking powder;
¼ teaspoon Baking soda;
¼ teaspoon Ground cardamom or ginger;
1/3 cub Chopped walnuts;
3 tablespoon Vegetable oil;
1 tablespoon Sugar;
1 Egg;

Preparation:

Soak the apricots in the apple juice for 10 minutes. Combine the flour, baking powder, baking soda, spice and walnuts in a bowl. Beat together the oil, sugar, and egg. Add the apricots, with the juice and egg mixture to the flour.

Mix just until all the ingredients are blended. Spoon into oiled muffin tins or (my choice) paper muffin cups (sprayed with non-stick spray). Fill cups ¾ full. Bake in 350 F oven for 10 to 15 minutes, or until golden brown.

1 muffin - 182 calories, 1 bread exchange, ½ fruit, 2 fat 22 grams carbohydrate, 4 grams protein, 10 grams fat 97 mg sodium, 166 mg potassium, 34 mg cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not yet tested by Elizabeth Rodier, Nov 93.

Suggestions: Use raisins to test the recipe if you do not have apricots. Leave out walnuts to reduce the fat and use 2 egg whites instead of the whole egg to reduce cholesterol if desired.

Muffins ( Diabetic Blueberry )

Servings: 1 Servings

Ingredients:

2 cub Bisquick
¼ cub Artificial sweetener(equivalent to 6 tb sugar)
1 cub Commercial sour cream
1 Egg
1 cub Fresh blueberries
2 teaspoon Grated lemon peel

Preparation:

Preheat oven to 425 F (210 C) and grease 12-cup muffin pan. Combine Bisquick and ¼ cup artificial sweetener. Make a well in centre of mixture and add sour cream and egg all at once. Beat with a fork until all ingredients are well combined. Gently fold in fresh blueberries.
Put ¼ cup of batter into each muffin cup. In a small bowl, combine lemon peel and 2 tablespoons artificial sweetener. 8. Sprinkle peel and sweetener mix over batter in each muffin cup. Bake on centre shelf for 20 to 25 minutes, or until golden brown. These muffins are best served hot. Exchange per serving: 1 bread, 1 fat 1 serving equals 119 calories Makes 12 muffins Source: The Muffin Baker's Guide By Bruce Koffler

From: Jeffrey Dean Date: 11-18-93

Muffins ( Diabetic Corn )

Servings: 12 Servings

Ingredients:

½ cub Corn meal;
1 cub Flour;
1 tablespoon Baking powder;
1 teaspoon Salt
¾ cub Milk;
1 tablespoon Butter or margarine; melted

Preparation:

Mix dry ingredients. Add lightly beaten egg, milk and butter. Bake in muffins tins lined with cupcake papers for 20 minutes at 400F *Be careful not to overbeat these (or any muffins) aor they will have air tunnels and pointed tops. Food Exchanges: 1 STARCH/BREAD EXCHANGE + ½ FAT EXCHANGE; CAL: 95

Source: Sugar Free...That's me by Judith Majors Brought to you and yours by Nancy O'Brion and her Meal-Master

Muffins ( Raisin Bran )

Servings: 8 Dozen

Ingredients:

1 15-ox box raisin bran
5 cub All-purpose flour
1 ½ cub Sugar
1 ½ cub Brown sugar
5 teaspoon Baking soda
1 tablespoon Pumpkin spice
2 teaspoon Salt
4 Eggs; beaten
1 cub Melted shortening ormargarine or
1 cub Vegetable oil
2 teaspoon Vanilla
1 quart Buttermilk

Preparation:

Mix al ingredients thoroughly. Store in refrigerator in tightly sealed jar. Bake as needed in lightly greased muffin pan for 20- 30 minutes at 425 degrees.

Nutritional info per serving: 88 cal; 2g pro, 15g carb, 3g fat (26%) Exchanges: 1 bread, .5 fat

Mugwumps

Servings: 6 servings
Recipes from Glen's personal collection.

Mushroom Starter Salads

Servings: 4 servings

Ingredients:

1 tablespoon Mustard powder; 1 ½ tb Chives; chopped
3 tablespoon Vegetable oil; 1 ts Castor sugar;
1 ½ tablespoon Wine vinegar; 12 oz Mushrooms; thinly sliced
1 ½ tablespoon Parsley; chopped finely

Preparation:

Whisk together mustard, oil, vinegar, parsley, chives & sugar. Add mushrooms & toss. Cover & refrigerate for 2 to 3 hours. Spoon into dishes & serve.

Sonia Allison, "Herbs & Spices"

Recipes from Glen's personal collection.

Mushrooms And Garlic In Yogurt

Servings: 4 servings

Ingredients:

1 pound Button Mushrooms 3 Cloves Garlic, Crushed
½ ounce Sunflower Margarine 1 pn Freshly Grated Nutmeg
Salt 1 tb Fresh chopped Parsley
Pepper 4 tb Fat-free Plain Yogurt

Preparation:

Wipe the mushrooms clean with kitchen paper. Trim the stalks if necessary.
Heat the margarine in a large frying pan. Add the mushrooms and cook gently for two to three minutes, stirring occasionally. Add the salt and pepper, garlic, nutmeg, and parsley, and continue to cook for two to three minutes longer shaking the pan so that nothing sticks. Finally add the yogurt and cook gently for five minutes. Serve immediately

Stolen from the FHA "Low-fat Diet Book" by Mike Harvey

Recipes from Glen's personal collection.

Mushrooms And Rice

Servings: 6 servings

Ingredients:

3 ounce Mushrooms, sliced ds Pepper, white
2 tablespoon Butter (or marg.); melted ¼ c Sherry
½ teaspoon Salt 3 c Rice; hot, cooked

Preparation:

Drain mushrooms, reserving liquid. Saute mushrooms in butter about 5 minutes. Add salt, pepper, and sherry; simmer about 5 minutes. Stir in rice; add liquid drained from mushrooms and heat thoroughly.

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

Recipes from Glen's personal collection.

Mushroon Sauce

Servings: 4 servings

Ingredients:

1 cub Mushrooms;(stem/pieces) 1 ts Cornstarch;
1 cub Beef broth; 2 tb Water;
pinch Pepper; Vegetable Oil or butter;
2 teaspoon All purpose flour;

Preparation:

Coat a frypan lightly with oil or butter. Add mushrooms; stir-cook 2-3 minutes until mushrooms look a bit dry. Add broth and pepper. Bring to a boil, reduce heat and simmer 5 minutes. Stir flour and cornstarch into water to form a smooth paste or shake together in a small screw-top jar.
Add to mushroom mixture and stir-cook about 2 minutes until sauce thickens.

Makes 1 cup sauce 1 Serving = ¼ cup
: 1 extra choice
: 3 g carbohydrate
: 2 g protein
: 90 kilojoules
: 20 calories

Posted by Jane Knox

Recipes from Glen's personal collection.

Mustard Coated Fish

Servings: 2 servings

Ingredients:

Nonstick cooking spray ¾ lb Firm, nonoily fish, such as
2 tablespoon Dijon mustard Bass
1 tablespoon Grainy mustard Salt, to taste
2 teaspoon Ground cumin Pepper, to taste
1 tablespoon Honey*

Preparation:

*( I would use a sugar substitute.)

Preheat oven to 400 degrees. Line a baking tray with foil and lightly spray with cooking spray. In a small bowl, stir together the mustards, cumin and honey. Rinse fish and pat dry. Spoon mustard coating on both sides of fish and place on prepared baking tray. For fish 1 ½ inches thick, bake 20 minutes. Place fish on individual plates, and pour pan juices over top. Season with salt and pepper

Source: The San Diego Union-Tribune, June 22, 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Nacho Popcorn

Servings: 4 servings
Recipes from Glen's personal collection.

Naked Sandwich

Servings: 2 sandwiches

Ingredients:

1 can Solid white tuna; in water Freshly ground pepper;or oil White bread; (whole wheat)
⅛ cub Mayo;

Preparation:

Serve on toasted white bread. (I perfer whole wheat bread and low-cal mayo). 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.

Nancy Bird's Original Recipe:

Servings: 1 smile
Recipes from Glen's personal collection.

Nectarine Salad

Servings: 4 servings

Ingredients:

1 pound Nectarines, pitted & cubed 1 tb Cider Vinegar
½ cub Sweet Red Pepper, chopped ¼ ts Salt
¼ cub Green Onions, thinly sliced ⅛ ts Black Pepper, ground
¼ cub Vegetable Oil(or LESS) Leaf Lettuce
2 tablespoon Lime Juice

Preparation:

Combine nectarines, red pepper and onions in a small bowl. Whisk together oil, lime juice, wine vinegar, salt and pepper. Pour over nectarine mixture. Refrigerate. Mound on lettuce to serve.

Nutrient Value Per Serving: 178 Calories, 1 g Protein, 14 g Fat, 14 g Carbohydrate, 137 mg Sodium, 0 mg Cholesterol.

Exchanges: 1 Fruit, 3 Fat.

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

Recipes from Glen's personal collection.

Neptune's Salad

Servings: 4 servings

Ingredients:

2 package (4-serving size each) JELL-O 2 tb Finely chopped onionBrand Lemon Flavor Sugar- 2 tb Lemon juiceFree Gelatin 1 c Imitation crabmeat, flaked
2 cub Boiling water ½ c Chopped celery
1 cub Plain lowfat yogurt ¼ c Chopped red pepper
2 tablespoon Chili sauce

Preparation:

Completely dissolve gelatin in boiling water. Stir in yogurt, chili sauce, onion and lemon juice. Chill until slightly thickened. Stir in remaining ingredients. Spoon into 4 individual plastic containers (for brown bagging) or serving dishes. Chill until firm, about 2 hours. Makes 5 cups or 4 entree servings.

Nutritional information per serving: calories - 110, protein - 12 gm., fat - 2 gm., carbohydrates - 12 gm., cholesterol - 15 mg., sodium - 640 mg.
Diabetic Exchanges: Lean Meat - 1, Nonfat Milk - ½, 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: Yes, Ursula, you could use REAL crab! <G> (Trish)

Recipes from Glen's personal collection.

Nippy Cheese Log

Servings: 8 servings

Ingredients:

1 cub Edam cheese; shredded ¼ ts Garlic powder;
½ cub Cottage cheese; well mashed ¼ ts Paprika;
¼ cub Cheddar cheese; shredded pn Chili powder;
¼ cub Parmesan cheese; 2 dr Hot pepper sauce;
1/3 cub Parsley; chopped

Preparation:

Combine edam, cottage, cheddar and parmesan cheeses, 1 T parsley, garlic poweder, paprika, chili powder and hot pepper sauce in a mixing bowl. Mix well (A food processor works well). Form into a log; roll in remaining chopped parsley. Wrap and refrigerate for several hours. Remove from refrigerator 20 minutes before serving.

Makes 8 servings Each serving = 2 Tablespoons 1 protein choice
½ fat/oil choice
1 g carbohydrate
8 g protein
6 g fat
380 kilojoules
90 calories Posted by Jane Knox

Recipes from Glen's personal collection.

No-Bake Chocolate Butterfluff

Servings: 8

Ingredients:

¾ cub butter; softened
1 cub sugar
4 ounce unsweetened premelted;chocolate
2 teaspoon vanilla
4 eggs

Preparation:

Cream butter thoroughly, add sugar eggs and chocolate gradually until smooth and thick. Chill or freeze. The beautiful basic recipe starts you off. You can create your own dreamy deserts. PIE: Fill graham cracker or chocolate cookie crumb crust. Chill until firm. Try a coconut crust or meringue shell for variation. PUDDING: Add flavorings (like rum) fresh fruit, chopped nuts and whipped cream. PARFAIT: Layer whipped cream, fruit or nuts with butterfluff.
Top with whipped cream.



Converted by MM_Buster v2.0n.

Nutritional Information On Commercial Pie Crus

Servings: 8 servings

Ingredients:

Preformed pie shells, for 8" pie or tart pans:
Frozen Plain Flour Shells
Exchange per serving: 1 Bread, 1 Fat
Calories per serving: 110
Carbohydrates : 14 gms.

Preparation:

Plain Ghaham Cracker Shells
Exchange per serving: 1 Bread, 1 Fat
Calories per serving: 110
Carbohydrates : 14 gms.

Chocolate-Flavored Shells
Exchange per serving: 1 Bread, 1 Fat
Calories per serving: 120
Carbohydrates : 16 gms.

Pie sheets, for 8-9" pie or tart pans, in refrigerator section of store Exchange per serving: 1 Bread, 1 Fat
Calories per serving: 120
Carbohydrates : 12 gms.

Pie Cracker crumbs and flour mixes, for 8-9" pie or tart pans Exchange per serving: 1 Bread, 1 Fat
Calories per serving: 120
Carbohydrates : 12 gms.
Information taken from: Quick & Delicious Diabetic Desserts by Mary Jane Finsand copyright 1992

Recipes from Glen's personal collection.

Nutty Brussels Sprouts

Servings: 8 sweet ones

Ingredients:

3 pint Brussels sprouts 2 tb Butter=OR=- -=OR=-
16 ounce (2 pks) brussels sprouts; 2 tb Margarine;frozen ¼ c Peanuts; coarsely chopped

Preparation:

Trim stems from brussels sprouts. Remove wilted leaves; wash. Cut large sprouts in half lengthwise. Cook the sprouts, covered, in a small amount of boiling salted water for 10 to 15 minutes or until crisp-tender. (If using frozen, cook according to package directions.) Drian. Add butter or margarine and toss gently. Place brussels sprouts in serving bowl.
Sprinkle with chopped peanuts. Season to taste with salt and pepper. Serves 6. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Oatmeal Cake

Servings: 16 servings

Ingredients:

1 cub All-purpose flour; 3 lg Egg white;@ room temp
1 teaspoon Baking soda; ¼ c Dark molasses;
½ teaspoon Salt; Liquid sugar substitute;
1 teaspoon Cinnamon; Equal to 3 tablespoons sugar
½ teaspoon Nutmeg; ¾ c Water;@ room temp devided
1/3 cub Dry buttermilk; 1 c Rolled oats;
¼ cub Margarine;@ room temperature ¼ c Raisins;

Preparation:

Place flour, soda, salt, cinnamon, nutmeg, and dry buttermilk in mixer bowl and mix at low speed to blend. Add margarine, egg whites, molasses, sweetener, and ½ cup water to flour mixture and beat at medium speed for 1 minute to mix well. Add ¼ cup water, oats, and raisins to batter and mix at medium speed only until blended. Spread batter evenly in a 9-inch square pan that has been greased with margarine. Bake @ 375 degree f. for about 30 minutes, or until a cake tester comes out clean and the cake pulls away form the sides of the pan. Cut cake 4 X 4 in 16 equal servings. Food Exchange per serving: 1 BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 104; CHO:
14gm; PRO: 3gm; FAT: 3gm; LOW-SODIUM DIET: Omit salt. Use salt-free margarine.

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

Recipes from Glen's personal collection.

Oatmeal Cookies (By Etta)

Servings: 24 cookies

Ingredients:

½ cub Margarine;(1 Stick) ¼ c Water;
¼ cub Sugar; 1 ½ c All-purpose flour;
Sweetener = ¼ cup sugar 1 ts Baking soda;
¼ cub Egg whites; ¼ ts Salt;
1 teaspoon Vanilla; ½ c Walnuts;chopped finely
½ teaspoon Black walnut flavoring;

Preparation:

Cream margarine, sugars and dry sugar substitute together at medium speed until light and fluffy. Add egg whites, flavorings, and water, and mix at medium speed for 30 seconds, scraping down the bowl before and after adding egg whites, flavorings, and water. Stir flour, baking powder, salt, oatmeal and walnuts together to blend, and add to creamy mixture. Mix to blend.
Drop dough by 1-½ Tablespoons onto cookie sheets sprayed with pan spray or lined with aluminum foil. Press each cookie down lightly with the back of a tablespoon dipped in color water. Bake at 350 for 12 to 14 minutes, or until cookies are lightly browned. Remove them to a wire rack and cool to room to temperture.

Makes 24 cookies 1 serving = 2 cookies
: 1 starchy choice
: 1 fat choice
: 6 g fat
: 15 g carbohydrate
: 3 g protein
: 122 calories

Recipes from Glen's personal collection.

Oatmeal Fruit Bar Cookies

Servings: 24 bars
Source: Sugar Free...That's me! by Judith S. Majors, copyright 1978,
Annotation: ISBN #0-345-28708-8. Formatted into MM by Ursula R. Taylor. Mix all ingredients except fruit and juice until mixture becomes coarse crumbs. Add the fruit juice to hold crumbs together. Press 1/2 of the crumbs into 8 x 8 inch square pan. Top with chopped or mashed fruit. Pat on remaining crumbs. Bake at 375 for 30 minutes. Cut into 24 bars when cool. Makes 24 Bars. 2 Bars = 175 calories, 1/3 Fruit Exchange, 1 Bread Exchange and 2 Fat Exchanges.

Ingredients:

1 cub Quick cooking rolled oats -equal ½ cup sugar
1 cub Flour ½ c Shortening
½ teaspoon Salt 2 c Drained water-packed canned
½ teaspoon Cinnamon -fruit (save juice)
1 teaspoon Vanilla 2 tb Reserved fruit juice
Artificial sweetener to

Preparation:

Recipes from Glen's personal collection.

Oatmeal With Raisins And Cinnamon

Servings: 4 servings

Ingredients:

1 ½ cub Water 2/3 c Uncooked quick-cooking oats
¼ teaspoon Salt 1 ts Ground cinnamon
2 tablespoon Raisins

Preparation:

Combine water, salt, and raisins in a small saucepan; bring to a boil.
Stir in oats and cinnamon.
Reduce heat, and simmer 1 minute or until water is absorbed.
Remove vrom heat, and serve warm. Makes 4, ½ cup servings.

Nutritional information per serving: calories - 93, protein - 3 gm., fat - 1 gm., carbohydrates - 18 gm., cholesterol - 0 mg., fiber - trace, sodium - 197 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.

Oatmeal-Blueberry Muffins

Servings: 12 servings

Ingredients:

1 cub +2 tb All-purpose flour 1 c Skim milk
6 ounce Uncooked regular oats 1 Egg
1 tablespoon Baking powder ¼ c Vegetable oil
2 tablespoon Sugar or sugar substitute 1 c Fresh blueberriesto equal 2 tb sugar Vegetable cooking spray
½ teaspoon Salt 1 ts Ground cinnamon

Preparation:

Combine flour, oats, baking powder, sugar substitute, and salt in a medium bowl; make a well in center of mixture.

Combine milk, egg, and oil; add to dry ingredients, stirring just until moistened. Gently fold in blueberries.

Spoon batter into muffis pans coated with cooking spray, filling two-thirds full. Sprinkle cinnamon over muffins, and bake at 425øF. for 20 to 25 minutes or until lightly browned. Makes 1 dozen muffins.

PER SERVING (1 Muffin):
Calories: 127
Protein: 3 gm
Fat: 5 gm
Carbohydrates: 16 gm
Cholesterol: 26 mg
Fiber: Trace
Sodium: 300 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.

Oatmeal-Blueberry Muffins-Diabetic

Servings: 12 servings

Ingredients:

1 cub All purpose flour ¼ c Vegetable oil
2 tablespoon All purpose flour 2 tb Sugar sub. (= to 2 TBS sugar
1 cub Skim milk 1 c Fresh blueberries
6 ounce Uncooked regular oats ½ ts Salt
1 Egg Vegetable cooking spray
1 tablespoon Baking powder 1 ts Ground cinnamon

Preparation:

Combine flour, oats, baking powder, sugar substitute, and salt in a medium bowl; make a well in center of mixture.

Combine milk, egg, and oil; add to dry ingredients, stirring just until moistened. Gently fold in blueberries.

Spoon batter into muffin pans coated with cooking spray, filling two- thirds full. Sprinkle cinnamon over muffins, and bake at 425øF. for 20 to 25 minutes or until lightly browned.

PER SERVING (1 Muffin):
Calories: 127
Carbohydrate: 16 gm
Protein: 3 gm
Cholesterol: 26 mg
Fat: 5 gm
Fiber: trace
Sodium: 300 mg.
Exchanges = 1 Starch, 1 Fat

FROM: All New Cookbood for Diabetics and Their Families by the University of Alabama at Birmingham

Recipes from Glen's personal collection.

Old-Fashioned Bread Pudding

Servings: 8 sweet ones

Ingredients:

6 slice White bread; day-old 1 ts Ground cinnamon;crust removed ½ c Seedless raisins;
2 tablespoon Margarine; reduced-calorie Vegetable cooking spray;melted 4 Eggs;
Sugar substitue to equal ¾ 2 c Skim milk;cup, divided 1 ts Vanilla extract;

Preparation:

Brush bread lightly with melted margarine; sprinkle with 1 ts sugar substitute and cinnamon. Quarter each bread slice. Layer with raisins in a 1 ½ -quart casserole dish coated with cooking spray. Set dish aside.
Combine eggs, milk, vanilla, and remaining 2 ts sugar substitute; pour over bread and raisins in dish. Place dish in a pan containing 1 inch of hot water. Bake at 350 degrees for 55 minutes to 1 hour or until a knife inserted in center comes out clean out clean. Server warm, or cover and refrigerate until thoroughly chilled. Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE + ½ FAT EXCHANGE; CAL: 139; CHO: 138mg; CAR:
19gm; PRO: 7gm; FAT: 4gm; SOD: 160mg;

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.

Omelet With Cottage Cheese

Servings: 2 servings

Ingredients:

2 tablespoon Reduced calorie margarine -sieved
4 Eggs, separated ds Pepper
dash Salt 1 tb Chervil
½ cub Low fat cottage cheese,

Preparation:

Preheat oven to 350 degrees F. Melt margarine in skillet. Beat egg whites with salt until stiff but not dry. Beat yolks separately until lemon-colored and thick; add cheese and pepper and beat until smooth. Fold in egg whites and chervil. Place mixture in skillet; cook over medium heat until lightly browned on bottom and fluffy (about 3 to 4 minutes). Place in oven 15 minutes; make a crease down center with knife and fold over. Serve at once. Makes 2 servings.

Nutritional information per serving: calories - 240 Diabetic Exchanges:
Fat - 2, Lean Meat - 3.

FROM: Recipes for Diabetics by Billie Little copyright 1972

Recipes from Glen's personal collection.

Onion Rolls

Servings: 6 servings

Ingredients:

1 cub Flour; + 2 tb Margarine; melted
2 tablespoon Flour 1 Egg;
¾ teaspoon Baking soda; 2 ts Honey;
1 package Instant beef broth; ¼ c Plain lowfat yogurt; +
1 tablespoon Onion flakes; minced 2 tb Plain lowfat yogurt

Preparation:

Preheat oven to 375. In a small bowl, combine flour, baking soda, broth mix and onion flakes. In larger bowl, combine remaining ingredients, beating with a fork until blended. Add dry ingredients to wet mixture. Mix with a spoon until all ingredients are moistenend. Knead dough a few times until it holds together. Divide dough among 6 nonstick muffin cups. Bake 12 minutes, until golden. Remove to rack to cool or serve warm.

Per serving: 5g protein, 5g fat, 22g carb., 219mg sodium, 47mg chol., 154 calories.

Recipes from Glen's personal collection.

Onions Baked In Their Skins

Servings: 4 servings

Ingredients:

4 medium To lg yellow onions; 1 ½ tb Margarine; dicedsweet Bermuda onions Salt and freshly ground
1 ½ tablespoon Unsalted butter diced -pepper, to taste=OR=-

Preparation:

Line the pan with aluminum foil and spray with a vegetable cooking spray since the onions release a sticky syrup while baking. Preheat the oven to 375F. Line a small baking pan with aluminum foil and spray with vegetable cooking spray. Trim off the root ends of the onions but leave the skin intact. Place upright in the prepared pan and bake for 1 ½ to 2 hours, or until very tender. Remove the skins and discard. Top each with melted butter or margarine, season with salt and pepper, and serve piping hot, garnished with parsley sprigs.

*Onions can be wrapped in foil and baked in the coals of an outdoor barbecue.

from Make It Easy, Make It Light by Laurie Burrows Grad typed by Tiffany Hall-Graham

Recipes from Glen's personal collection.

Orange Five-Spice Chicken

Servings: 1 servings

Ingredients:

2 Boneless, skinless chicken ½ ts Five-spice powderbreasts ⅛ ts Finely minced fresh ginger
2 tablespoon Orange zest ⅛ ts Rice wine vinegarjuice of 1 large orange

Preparation:

Mix together zest, juice, five-=spice powder, ginger, and vinegar. Pour over chicken breasts placed in casserole dish. Preheat oven to 350 degrees.
Cover dish and bake for 40-45 minutes. Serve hot over rice with about a Tablespoon of juices poured over each serving. Serves 2

Source: Alison Meyer

From: Alison Meyer Date: 07-29-94

Recipes from Glen's personal collection.

Orange Fizz

Servings: 6 servings

Ingredients:

1 cub Orange juice ½ c Non-fat dry milk
1 cub Sugar-free orange soda 4 Ice cubes

Preparation:

Combine all ingredients in blender until frothy.
Makes 6 servings.

Nutritional information per serving: calories - 90, fat - less than 1 gm. (2%), saturated fat - less than 1 gm., cholesterol - 3 mg., Beta Carotene - 443 I.U., Vitamin C - 20 mg.

FROM: The Power of Prevention Cookbook by Sandra J. Dickerson copyright 1991

Recipes from Glen's personal collection.

Orange French Toast

Servings: 4 servings

Ingredients:

2 large Egg whites, lightly beaten 1 tb Unsalted margarine
2/3 cub Skim milk 8 Thin slices whole wheat
1 tablespoon Grated orange rind -bread

Preparation:

In a shallow bowl or pie pan, whisk the egg whites, milk, and orange rind just until blended.
Melt ¼ of the margarine in a heavy 12-inch nonstick skillet over medium heat. Preheat the oven to 200 degrees F.
Quickly dip bread slices in the egg mixture, turning to coat both sides well. Place in the skillet and cook about 3 minutes or until brown; turn and cook the other side about 3 minutes.
Prepare the remaining bread slices in the same way, adding more margarine as needed. Keep the cooked slices warm by placing them on a platter in the oven. Serves 4.

VARIATIONS: Maple French Toast - substitute 1 Tablespoon maple EXTRACT for the grated orange rind.
Spiced French Toast - substitute 1 teaspoon each ground cinnamon, nutmeg, and vanilla extract for the grated orange rind.

Nutritional information per serving: calories - 161, protein - 8 gm., total fat - 4 gm., saturated fat ~ 1 gm., carbohydrates - 25 gm., cholesterol - 2 mg., fiber - 3 gm., added sugar - 0, sodium - 289 mg.

FROM: Great Recipes for Good Health by Reader's Digest copyright 1988

Recipes from Glen's personal collection.

Orange Milk Shake

Servings: 4 servings

Ingredients:

2 cub Cold skim milk -Free Gelatin
1 package (4-serving size) JELL-O 1 c Vanilla ice milk *Brand Orange Flavor Sugar-

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 30 seconds or until smooth. Makes 4 cups or 4 servings.

Nutritional information per serving: calories - 100, protein - 7 gm., fat - 2 gm., carbohydrates - 14 gm., cholesterol - 10 mg., sodium - 150 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.

Orange Onion Salad

Servings: 6 servings

Ingredients:

1 package (4-serving size) JELL-O ½ c Cold waterBrand Orange Flavor Sugar Ice cubesFree Gelatin 2 Oranges, peeled, sectioned
¾ cub Boiling water -and drained (about 1 cup)
1 tablespoon Vinegar ¼ c Chopped celery
dash White pepper 1 tb (to 2 Tbs) chopped red onion

Preparation:

Completely dissolve gelatin in boiling water. Add vinegar and pepper.
Combine cold water and enough ice cubes to measure 1 ¼ cups. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Add oranges, celery and onion. Spoon into individual dishes or medium serving bowl. Chill until firm, about 2 hours. Makes 6 servings.

Nutritional information per serving: calories - 30, protein - 1 gm., fat - 0, carbohydrates - 6 gm., cholesterol - 0 mg., sodium - 40 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.

Orange Raisin Bread

Servings: 5 servings

Ingredients:

¼ cub Boiling water; 1 tb Flour
½ cub Raisins; ½ ts Baking powder;
1 small Orange; ½ ts Baking soda;
9 teaspoon Sugar; ⅛ ts Salt;
1 Egg white; ½ ts Ground cinnamon;
1 teaspoon Vanilla extract; ¼ ts Ground nutmeg;
2 ½ teaspoon Vegetable oil; ¼ ts Ground ginger;
1 cub Flour; minus

Preparation:

Preheat oven to 325. Pour boiling water over raisins in a small bowl; set aside. Grate the orange, saving the rind. Peel off and discard the white membrane. Cut up orange pilp. Place orange pulp, raisins and water in blender, blend just until raisins are chopped, not pureed. In a large bowl, combine raisin mixture, orange rind, sugar, egg white, vanilla and oil.
Mix. Add flour, baking powder, baking soda, salt and spices. add to wet ingredients, stirring until moistened. Place batter in a 4X8 loaf pan or one that has been sprayed with a nonstick cooking spray. Bake 25 minutes until lightly browned. Cool in pan 10 minutes then remove to rack. Serve warm or cool

Per serving: 4g protein, 3g fat, 34g carb., 132mg sodium, 0mg chol., 197 calories.

Recipes from Glen's personal collection.

Orange Tapioca

Servings: 2 servings

Ingredients:

1 cub Orange juice; unsweetened 1 ts Quick cooking tapioca;
1 tablespoon Quick cooking tapioca; 2 ts Brown sugar; fimly packed

Preparation:

In saucepan, combine orange juice, tapioca, and lemon extract. Let stand five minutes. Bring to a boil over medium heat stirring frequently. Re

Recipes from Glen's personal collection.

Orange-Banana Pops

Servings: 6 sweet ones

Ingredients:

3 medium Bananas; mashed 1 ts Lime juice;
1 cub Unsweetened orange juice; Sugar substitute;to equal
¼ cub Water; 2 ts Sugar

Preparation:

Combine all ingredients, beating well at low speed of an elecrtic mixer.
Pour evenly into 6 5-OZ paper cups. Partially freeze; insert a wooden stick into center of each cup, and freeze until firm. When ready to serve, let pops stand at room temperature 5 minutes; peel away cups. Food Exchange per serving: 1 FRUIT EXCHANGE; CAL: 77; CAR: 19gm; PRO: 1gm; FAT: tr; SOD:
2gm; 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.

Orange-Tangerine Mimosa

Servings: 2 servings
Source: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin,
Annotation: Ph.D., and Frances Towner Giedt, copyright 1993, ISBN#0-553-08760-0. Juice the fruits using a hand or electric juicer; blend together. Divide the juice between 2 goblets. Fill with mineral water. Makes 2 servings. PER SERVING: calories 37, protein - 1 g, carbohydrate - 9 g, fat - trace, calories from fat less than 1%, dietary fiber - trace, cholesterol - 0 mg, sodium - 1 mg, potassium - 107 mg. JOSLIN EXCHANGES 1/2 frut.

Ingredients:

1 Orange -water, seltzer or club soda
2 Tangerines -(78 ml) - about ½ c
½ cub Chilled sparkling mineral

Preparation:

Recipes from Glen's personal collection.

Orange-Tarragon Carrots

Servings: 4 servings

Ingredients:

1 pound Carrots; peeled sliced ½" -=OR=-coins 1 ts Margarine;
1/3 cub Orange juice; ½ ts Dried tarragon;
2 tablespoon Honey; ¼ ts Salt;
1 teaspoon Butter ds Pepper

Preparation:

Combine all ingredients in 1 ½ microwave-safe carssole. Cover and microwave on high 9 to 12 minutes, or until carrots are tender, stirring every 4 minutes. Let stand covered, 3 minutes before serving. Food Exchange per serving: 1 VEGETABLE EXCHANGE (I think or sure would make it work for the everloving diabetic, NO!) The San Diego Union Food Section Aug 25, 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master

Recipes from Glen's personal collection.

Orecchiette & Walnuts

Servings: 6 sweet ones

Ingredients:

6 ounce Orechiette pasta; (little -red bell pepperears) 2 tb Fresh parsley;=OR=- 3 tb Walnuts; chopped
6 ounce Small shells; 2 tb Parmesean or Romano cheese;
2 cub Borccoli flowerets; 3 tb Virgin olive oil;
¼ cub Pimenotos; chopped

Preparation:

Bring a large kettle of water to a boil and cook pasta until al dente, 8 to 10 minutes. Meanwhile, place broccoli in a colander. When combine the pimentos, parsley, walnuts, cheese and olive oil. Add pasta and broccoli and toss with sauce. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 2 VEGETABLE EXCHANGE + 1 FAT EXCHANGE; CAL: 201; CHO: 1mg; CAR: 27mg; PRO:
6g; SOD: 50mg; FAT: 8g; 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.

Oriental Burgers

Servings: 4 servings

Ingredients:

1 pound Very lean ground beef; ¼ ts Ground ginger;
1 Egg white; 1 ts Grated lemon peel;
1 tablespoon Soy sauce; 1 tb Minced onion flakes;
¼ teaspoon Garlic powder; ¼ ts Pepper;

Preparation:

Combine all ingredients, shape into 4 patties. Place on rack in broiler pan or grill. cook 3 inches from heat about 5 minutes per side, or until done to taste.

Per serving: 21g protein, 15g fat, 2g carb., 332mg sodium, 70mg chol., 230 calories.

Recipes from Glen's personal collection.

Out-Of-Bounds Candy Bars

Servings: 8 candy bars

Ingredients:

1 ¼ cub Unsweetened Coconut; 1 ts White vanilla extract;
½ cub Milk; 1 Recipe of Semisweet Dipping
2 teaspoon Cornstarch; -Chocolate

Preparation:

Combine ¼ c of the coconut, the milk, gelatin and cornstarch in blender; blend until smooth. Pour into small saucepan, cook and stir over medium heat until slightly thickened. Remove from heat and stir vanilla and remaining coconut. Form into 8 bars, allow to firm cool completely. Dip in chocolate. Food Exchange per serving: 2/3 FULL-FAT MILK + 1 FAT EXCHANGE; CAL: 133 per bar. 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.

Oven Barbecued Chicken

Servings: 1 servings
Recipes from Glen's personal collection.

Oven-Baked Chicken With Cornflake Crumbs

Servings: 4 servings
Recipes from Glen's personal collection.

Oven-Browned Potatoes

Servings: 4 servings
Source: Sugar Free...That's me! by Judith S. Majors, copyright 1978,
Annotation: ISBN #0-345-28708-8....Formatted into MM by Ursula R. Taylor.

Ingredients:

4 small Potatoes -R. Taylor - since this is
2 tablespoon Defatted drippings ** -an old cookbook why not use
Salt to taste -one of the new low-fat oils
Pepper to taste -or use a cooking spray....
**PERSONAL NOTE from Ursula

Preparation:

Recipes from Glen's personal collection.

Overnite Sauerkraut Salad

Servings: 8 servings

Ingredients:

26 ounce (1 can) sauerkraut; drianed 1 c Sugar;*
1 large Onion; chopped -(sugar substitute)
1 Green pepper; 2 tb Caraway seed;

Preparation:

Mix together all ingredients. Chill in refrigator overnight. *This could work for the diabetic IF sugar substitute is used.

Source: All-Time Favorites Cookbook Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Oyster Stew

Servings: 4 servings

Ingredients:

1 pint Oysters with liquor 2 c Lowfat milk
1 tablespoon Butter ⅛ ts Cayenne pepper

Preparation:

Combine the oysters, oyster liquor, and butter in a skillet. Cook until the edges of the oysters curl. Add the milk. Heat just to boiling.
Sprinkle with the cayenne pepper, Ladle into hot bowls. Garnish with chopped fresh parsley if desired. Makes 4 ½ cup servings.

PER SERVING: calories - 154, carbohydrates - 10 g., protein - 14 g., fat - 7 g., sodium - 184 mg., potassium - 337 mg., cholesterol - 65 mg.
Exchanges = 1 Lean Meat, 1 Milk, 1 Fat

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

Recipes from Glen's personal collection.

Pan Bagnat (Sandwiches, Monaco Style)

Servings: 4 servings

Ingredients:

4 Round rolls -pitted
2 Anchovies:* rinsed & 1 Green pepper; thinly slicedchopped 1 Tomato; sliced
1 teaspoon Olive oil 1 Egg; hard boiled egg
1 medium Onion; minced -& choppedoptional 1 tb Vinegar
2 small Black olives; rinsed,

Preparation:

*Anne's note: The nutritional analysis omit the anchovies; they would substantinally increase the sodium in the recipe

"Pan Bagnat is the name for this stuffed sandwich in Monaco and in France (where the name is hyphenated). The fillings can vary. For example, Bordeaux-born Celine Beteta Wong, who works in the office of the Consulate in New York, says she also fills her Pan Bagnat with tuna. It can be a complete meal - great for a picnic or bag lunch. This recipe is from the late Princess Grace of Monaco, who graciously shared it with me many years ago."

1. Slice the roll in half horizontially. Remove part of the bread to allow space for the filling. 2. Divide all the filling evenly among the 4 rools.
Begin by drizzling the bottom of the rolls with a little oil. Drop some onion, bell pepper, tomato, egg, anchovy (if you are using it) and olives into each roll bottom (the filling maounts are personal choices). 3. Season to your taste with viengar. Cover the roll with the top half. Serve cold.

Nutrients for 1 Pan Bagnat without anchovies CAlories: 141 Exchanges: 1 ½ starch/bread, ½ fat
g mg carbohydrate: 21 potassium:227 protein: 5 sodium: 194 fat: 5 cholesterol: 68 fiber: 2

SERVES:6 SOURCE: _Diabetic Cooking From Around The World_ by Vilma Liacouras Chantiles (ADA Diabetic exchanges) posted by: Anne MacLellan PS>Submitted By THE SCOTS KITCHEN BBS: THE DOOR TO THE SOUTH On 12-30-92 (10:27) NUMBER: 3544 Submitted By SUSAN

Recipes from Glen's personal collection.

Pancakes

Servings: 10 servings

Ingredients:

½ cub Unbleached white flour 2 Egg whites, slightly beaten
1 cub Whole wheat flour ½ c (to 1 cup) fresh or frozen
1 teaspoon Baking powder -blueberries
1 cub Non-fat milk 1 tb Orange bits (optional)

Preparation:

Sift dry ingredients together. Combine milk and egg whites. Stir into dry ingredients just until moistened. Carefully stir in blueberries. Drop batter onto heated non-stick pan (griddle). Cook until bubbles appear, turn and cook other side. Serve warm with sauce (see separate recipe titled Pancake-Waffle Sauce for Diabetics). Makes 10 to 12 pancakes.

No nutritional information available for this recipe.

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

Recipes from Glen's personal collection.

Pancake-Waffle Sauce For Diabetics

Servings: 16 servings

Ingredients:

1 cub Apple juice or any unsweet- 1 tb Tapioca, cornstarch orened fruit juice -arrowroot

Preparation:

Combine ingredients and cook, stirring constantly, over medium high heat until thickened. Serve warm or cold. For variation, add cinnamon or nutmeg. Makes 1 cup, 16 - 1 Tablespoon servings.

No nutritional information available for this recipe.

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

Recipes from Glen's personal collection.

Pasta Salad Supreme

Servings: 6 servings

Ingredients:

3 cub Fusilli;or other spiral- 1 c Italian dressing;shaped pasta, tri-colored ½ Red bell pepper; choppedcooked and drained ½ Red onion; sliced
¾ cub Parmesan cheese; grated 1 c Snow peas;
¾ cub Mozzerella cheese; cubed 1 c Cherry tomatoes; halved

Preparation:

Combine all ingredients in a salad bowl. Toss gently to mix. Chill before serving.

Preparation time: 1 hour

Origin: Reader's Digest Magazine, June, 1994

From the Collection of Candis Compton

Recipes from Glen's personal collection.

Peach Cobbler;diabetic

Servings: 1

Ingredients:

1/3 cub butter
2 cub fresh peach slices
3 tablespoon powdered sweetener
1 cub flour
¾ cub skim milk
1 ½ teaspoon baking powder

Preparation:

Melt butter in a 1 ½-qt. baking dish. Add peaches to melted butter. Mix together the sweetener, flour, milk and baking powder. Pour over peaches but DO NOT STIR. Bake at 375 until golden brown. Serves 5 Exchange: 1 bread, 1 fruit, 2 fats each ½ c serving Reformatted for MM By Joni in S.Jersey



Converted by MM_Buster v2.0n.

Peach Daiquiri Ice

Servings: 4

Ingredients:

1 16 ounce can peach slices;(juice pack
2 tablespoon rum
2 tablespoon lime juice
¼ cub sugar
¼ teaspoon lime peel; finely shredded

Preparation:

Drain peaches, reserving 2 T juice. In a blender container or food processor bowl combine peach slices, sugar, rum, lime peel, lime juice, and reserved peach juice. Cover and blend or process till smooth. Pour peach mixture into an 8x4x2" loaf pan. Cover and freeze 4 hours or till firm. Let stand at room temperature about 5 minutes before serving.

Per serving: 108 calories, 0 g protein, 25 g carbohydrates, 0 g fat, 0 mg cholesterol, 1 mg sodium, 6 mg potassium.



Converted by MM_Buster v2.0n.

Peach Melba

Servings: 1

Ingredients:

½ cub raspberries
½ teaspoon sugar replacement
½ cub dietetic vanilla ice cream
½ peach; (sliced)

Preparation:

Slightly mash raspberries and sugar replacement. Allow to rest 5 minutes.
Place ice cream in dish. Top with peach slices and raspberries. 1 serving = 1 bread, 1 fruit Calories = 120



Converted by MM_Buster v2.0n.

Peach Melba Dessert

Servings: 8 servings

Ingredients:

2 package (4-serving size each) or 1 -yogurtpk. (8-serving size) JELL-O ½ c RaspberriesBrand Raspberry Flavor 1 cn (8 oz.) sliced peaches pack-Sugar Free Gealtin -ed in juice, undrained
1 ½ cub Boiling water divided Cold water
1 carton (8 oz.) Vanilla lowfat

Preparation:

Completely dissolve 1 package of the gelatin in ¾ cup of the boiling water; chill until slightly thickened. Stir in yogurt and raspberries. Pour into medium serving bowl; chill until set but not firm.
Completely dissolve the remaining package of gelatin in the remaining ¾ cup of boiling water. Drain peaches, reserving juice. Add enough cold water to reserved juice to measure 1 cup. Add to dissolved gelatin; chill until slightly thickened.
Reserve a few peaches for garnish, if desired. Chop remaining peaches; stir into slightly thickened gelatin. Spoon over creamy layer in bowl.
Chill until firm, about 3 hours. Top with reserved peach slices. Garnish if desired. Makes 4 cups or 8 servings.

Nutritional information per serving: calories - 50, protein - 3 gm., fat - 0 gm., carbohydrates - 9 gm., cholesterol - 0 gm., sodium - 80 mg.
Diabetic Exchanges: 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.

Peach Sparkler

Servings: 1 servings
Source: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin,
Annotation: Ph.D., and Frances Towner Giedt, copyright 1993. ISBN #0-553-08760-6. Formatted into MM by Ursula R. Taylor. In a blender or food processor, puree fruit and mineral water until smooth. Pour into a chilled stemmed glass. Farnish with peach slice and mint. Makes 1 serving. PER SERVING: Calories - 37, protein - 1 g, carbohydrate = 10 g, fat - trace, calories from fat - less than 1%, cholesterol - 0 mg, sodium - 5 mg, potassium - 167 mg. JOSLIN EXCHANGES: 1/2 fruit.

Ingredients:

1/3 cub Chopped peeled fresh peaches 1 ea Fresh peach slice impaled on
1/3 cub Chilled sparkling mineral -a wooden skewer for garnishwater 1 ea Fresh mint sprig for garnish

Preparation:

Recipes from Glen's personal collection.

Peach Walnut Spice Cake

Servings: 12

Ingredients:

½ cub butter
½ cub brown sugar; packed
1/3 cub molasses
2 ½ cub flour
¾ teaspoon baking soda
½ teaspoon nutmeg
½ cub sugar
4 eggs
2 fresh peaches
½ teaspoon salt
2 teaspoon cinnamon
½ cub chopped walnuts

Preparation:

Cream butter and sugars until light and fluffy. Beat in eggs, then add molasses; beating thoroughly. Peel and chop peaches and stir into mixture.
Combine remaining ingredients and stir into creamed mixture until smooth. Pour into greased and floured 9 inch square pan. Bake at 350 degrees for 40 to 50 minutes or until pick inserted into center comes out dry. Cut into squares and top with whipped cream and peach slices if desired. Makes 1 cake



Converted by MM_Buster v2.0n.

Peachy Chocolate Mousse Parfaits

Servings: 5 servings

Ingredients:

1 package (1.3 oz. envelope) dry -sugar substitutewhipped topping mix ¼ c Cocoa
½ cub Cold low-fat milk 10 tb Chopped peaches
1 teaspoon Vanilla extract 5 tb Vanilla wafer crumbs
¼ cub Sugar or equivalent in

Preparation:

In a small mixer bowl, combine whipped topping mix, milk and vanilla; beat until stiff.
Stir together sugar (or sugar substitute) and cocoa; gradually add to whipped topping, beating until smooth. Spoon mousse into 1/3 cup measure; place half of this amount into bottom of parfait glass or wine glass.
Layer 2 tablespoons peaches, then 1 tablespoon vanilla wafer crumbs over mousse. Top with remaining mousse. Repeat procedure in four glasses.
Cover; refrigerate until serving time. Makes 5 servings.

Nutritional information per serving: calories - 140, protein - 2 gm., fat - 2 gm., carbohydrates - 28 gm., cholesterol - 5 mg. sodium - 45 mg., calcium - 40 mg.

Recipe from Hershey's cocoa.

FROM: Printed in the May 4, 1994, issue of the Santa Rosa Press Democrat (Trish McKenna)

Recipes from Glen's personal collection.

Peachy Pudding Shake

Servings: 5 servings

Ingredients:

3 cub Cold skim milk -Instant Pudding and Pie
1 package (4-serving size) JELL-O -FillingVanilla Flavor Sugar-Free 2 c Frozen peach slices

Preparation:

Pour milk into blender container. Add remaining ingredients; cover.
Blend at high speed 30 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 - 100, protein - 6 gm., fat - 0, carbohydrates - 19 gm., cholesterol - 5 mg., sodium - 340 mg.
Diabetic Exchanges: Nonfat Milk - 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.

NOTE: This is a delicious sounding drink that could be easily adapted to your favorite fruit. Just substitute frozen strawberries, raspberries, blackberries, blueberries or perhaps frozen melon! (Trish)

Recipes from Glen's personal collection.

Peanut Butter And Banana Cookies

Servings: 24 sweet ones

Ingredients:

¼ cub Margarine; 1 ts Vanilla;
½ cub Mashed bananas; 1 c Flour;
½ cub Peanut butter; ½ ts Baking soda;
1 teaspoon Salt;
¼ cub Thawed frozen unsweetened ½ c Salted peanuts; choppedapple juice;concentrate -whole peanuts; opt.

Preparation:

Preheat oven to 375* Beat butter in large bowl until creamy. Add banana and peanut butter; beat until smooth. Blend in egg, apple juice concentrate and vanilla. Beat in flour, soda and salt. Stir in chopped peanuts. Drop by tsp. on lightly greased cookie sheets; top each with a whole peanut. Bake 8 min. or until set. cool on rack and store in tightly covered container.
yield: 2 dozen

"Sugar Free Desserts"

shared by Jody Sasse

Recipes from Glen's personal collection.

Peanut Butter Bread

Servings: 8 servings

Ingredients:

¾ cub Flour; ¼ c Peanut butter; +
1 teaspoon Baking powder; 3 tb Peanut butter
¼ teaspoon Salt; 1 Egg; slightly beaten
¼ teaspoon Ground cinnamon; 1 ts Vegetable oil;
⅛ teaspoon Ground mace; 1 ts Vanilla;
6 teaspoon Sugar; ½ c Skim milk;

Preparation:

Preheat oven to 350. In a medium bowl, sift flour, baking powder, salt, cinnamon, and mace. Add sugar, peanut butter, egg and oil. Mix well with fork until well blended. (Mixture will be dry) Add vanilla to milk.
Gradually add mil to peanut butter mixture until well blended. Place in a nonstick 4X8 loaf pan. Bake 30 minutes, until lightly browned. Cool in pan on rack.

Per serving: 6g protein, 8g fat, 13g carb., 221mg sodium, 35mg chol., 161 calories.

Recipes from Glen's personal collection.

Peanut Butter Cookies

Servings: 24

Ingredients:

3 cub whole wheat flour
½ cub soy flour
1 teaspoon baking powder
½ teaspoon baking soda
½ cub applesauce
½ cub water
¾ cub honey
¾ cub peanut butter

Preparation:

In a medium size bowl, mix flours, baking powder and soda. In a large bowl, mix applesauce, water, honey and peanut butter until smooth. Add flour mixture to peanut butter mixture and mix well. drop by tablespoons onto cookie sheet.
Flatten with fork dipped in flour. Bake at 300 F for 15 minutes. From McDoughall Cookbook,Vol.II. From *Prodigy's Healthy Eating Bulletin Board.



Converted by MM_Buster v2.0n.

Peanut Butter Fudge

Servings: 2 servings

Ingredients:

2 tablespoon Peanut butter; 1 ts Honey;
1/3 cub Nonfat dry milk powder; 1 tb Water;

Preparation:

Combine all ingredients, mix well. Place on a sheet of wax paper, shape into a rectangle about ½ inch high. Press firmly in place. Chill 30 minutes, cut into squares and serve..

REMEMBER...THIS IS TWO SERVINGS.....:)

Per serving: 9g protein, 8g fat, 12g carb., 163mg sodium, 2mg chol., 147 calories.

Recipes from Glen's personal collection.

Peanut Sitting Pretties

Servings: 22 cookies

Ingredients:

2/3 cub Butter or Margarine (Not ¼ ts Salt
Spread), at room temperature 1 c All Purpose Flour
1/3 cub Packed Dark Brown Sugar 1 c Roasted Unsalted Peanuts,
1 large Egg, seperated Chopped
½ teaspoon Vanilla Extract

Preparation:

In a medium size bowl, beat butter and sugar with electric mixer until fluffy. Beat in egg yolk, vanilla and salt. Gradually beat in flour until blended. Wrap dough and chill at least 1 hour. Prheat oven to 325 degrees.
Have ungreased cookie sheets ready. Lightly beat egg white in a small bowl.
Shape rounded teaspoonfuls of dough into balls. Dip in egg white, then roll in peanuts. Place 2 inches apart on cookie sheet(s). Bake 12 to 14 minutes until lightly golden. Remove to wire rack to cool. Store airtight at room temperature for up to 3 weeks.

Nutrient Value Per Cookie: 125 Calories, 2 g Protein, 9 g Carbohydrates, 9 g Fat, 86 mg Sodium, and 25 mg Cholesterol w/butter or 10 mg Cholesterol w/margarine.

Exchanges: 2/3 Starch/Bread and 1 ¾ Fat. (may want to reduce fat) Recipe From "Woman's Day" magazine 1½4/92. Posted by Anne Marie Chiappetta.

Recipes from Glen's personal collection.

Peas With Parmesan

Servings: 6 sweet ones

Ingredients:

2 package (10 oz) frozen green peas; ⅛ ts Lemon peel;
1 tablespoon Grated Parmesan cheese; ½ ts Salt;
1 tablespoon Lemon juice; ⅛ ts Dried tarragon leaves;

Preparation:

Cook peas as directed on package; drain. Toss with remaining ingredients.
Serve with additional Parmesan cheese 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.

Penne With Tomatoes & Snow Peas

Servings: 4 servings

Ingredients:

12 Plum tomatoes; skinned & 2 c Mushrooms; sliced coarsely chopped 1 c Snow peas;
4 cl Garlic; minced 1 lb Penne;
½ cub Scallions; thinly sliced ¼ ts Cayenne;
1 cub Green bell pepper; chopped 1 tb Tamari;
2 tablespoon Olive oil;

Preparation:

In a large pot, saute the garlic, scallions & green bell pepper in oil over medium heat until the peppers are tender-crisp, about 2 minutes. Add the mushrooms, reduce the heat to low & saute for 3 minutes. Add the tomatoes & snow peas. Cover & simmer for 10 minutes.

Cook the pasta until *al dente*. Drain.

Stir the cayenne & tamari into the tomato sauce & spoon over the hot pasta.
Serve immediately.

"Vegetarian Gourmet" Summer, 1994

Recipes from Glen's personal collection.

Pennsylvania Dutch Chicken-Corn Soups/Stews

Servings: 12 sweet ones

Ingredients:

4 pound Stewing chicken 8 To 10 ears corn; cut from
3 quart Cold water; -cob
2 medium Onions; minced 1 Egg;
1 cub Celery; diced 1 c Sifted flour;
2 ½ teaspoon Salt;* 2 Hard-cooked eggs; chopped
¼ teaspoon Pepper; Chopped parsley;

Preparation:

*Calls for 2 ½ ts of salt, many recipes in todays world's calls for much less. This cookbook was published around 1968. Put chicken, water, onions, celery, salt and pepper in kittle. Cover and simmer for 2 hours or until fork tender. Remove chicken from broth; refrigerate both separately.
Remove fat from broth about 1 hour before serving; add enough to water to make about 10 cups broth. Add corn. Simmer for 8 minutes. Remove chicken from bones; cut into chucks. Add to soup. Beat egg until light in color in small bowl. Add milk; beat in flour until smooth. Drop from large spoon into simmering soup. Simmer for 3 minutes. Add hard-cooked eggs and parsley. Yield: 12 serving. This is a favorite of Pennsylvania Dutch people, and is often served at chuch suppers. The Panhellienic CookBook Meats Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Penny's Beans

Servings: 1 batch

Ingredients:

1 pound Cooked beans (any kind) -(Spice Island chicken
½ Onion, diced, sauteed -stock base)
2 cl Garlic, crushed 3 tb Lemon juice
1 tablespoon Canola oil Lemon pepper to taste
1 cub Mushrooms, undrained 1 c COOKED brown rice
2 cub Chicken broth

Preparation:

Cook beans. Saute onions and garlic in oil until onions are clear. Add mushrooms, chicken broth, lemon juice, lemon pepper, and rice to beans, cook over low heat for about ½ hour.

This is complete nutrition when eaten with some green salad. Nearly no fat, and none animal. You can eat as much as your heart desires and gain not an ounce. I soak my beans over night in soda water to eliminate gas.

For variety, use beef stock, and other veggies sauteed, and other spices...the variety is infinite! The taste is DELICIOUS!!!!

Penny Plant

Recipes from Glen's personal collection.

Pepper Burgers

Servings: 4 servings

Ingredients:

1 pound Very lean ground beef; ¼ c Tomato sauce;
1 Egg white; ¼ ts Garlic powder;
¾ ounce Wheat germ; ¼ ts Dry mustard;
1 cub Red and/or green pepper; 1 pk Beef broth mix;chopped finely Pepper to taste;

Preparation:

Mix all ingredients, shape into 4 patties. Place on rack in broiler pan or on grill and cook 3 incehs from heat about 5 minutes per side, or until done to taste.

Per serving: 23g protein, 16g fat, 6g carb., 423mg sodium, 70mg chol., 259 calories.

Recipes from Glen's personal collection.

Peppered Potatoes

Servings: 4 sweet ones

Ingredients:

2 medium Size idaho potatoes; ½ c Skim milk;(about 1 lb) ¼ ts Salt;
2 cl Garlic; minced Paprika;
6 Whole black peppercorns;

Preparation:

Peel potatoes and thinly slice. Place potatoes in a saucepan with garlic and peppercorns; cover with water. Bring to a boil and cook 20 to 30 minutes until potatoes are soft. Drain. Place in a food mill, a blender or a food processor fitted with the metal blade and process to a puree.
Return to pan; add milk and salt. Heat, stirring until blended. Garnish with paprika. Makes 2 cups. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + ½ FAT EXCHANGE; CAL: 106; CHO: 6mg; CAR: 2g; PRO: 2g; SOD:
134mg; 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.

Phony Whipped Cream

Servings: 24 servings

Ingredients:

1 teaspoon Granulated gelatin ½ c Instant nonfat dry milk
1 tablespoon Cold water ½ ts Vanilla
2 ½ tablespoon Boiling water 2 tb Vegetable oil
½ cub Iced water 3 tb Sugar = artifical sweetener

Preparation:

Chill a small mixing bowl and beaters. Meanwhile, soften gelatin in cold water, then disolve it over boiling water. Allow to cool to tepid. Placed iced water and nonfat dry milk in chilled bowl and beat until stiff peaks form. Continue beating, adding remaining ingredients and gelatin, until blended. Place bowl in freezer for 15 minutes, then transfer to refrigerator. Occasionally stir gently to keep mixture smooth and well blended.

Note Any artifical sweetener liquid or powdered may be used as long as it is equivalent to 3 Tablespoons of sugar.

1 serving = 2 Tablespoons 2 Tablespoons = free exchange. CHO 1, PRO 1, FAT 1, Cal 15, Na 7

Posted by PHILLIP BOWER

Recipes from Glen's personal collection.

Pie Crust 1-2-3 #1

Servings: 8 servings

Ingredients:

1 1/3 cub Sifted all purpose 1/3 c Mazola corn oil--only mazola
Flour 2 tb Cold water
½ teaspoon Salt

Preparation:

Mix flour and salt. Blend in oil thoroughly. Stir in 2 tbsp. water. If mixture is to dry mix in up to 1 more tbsp. of Mazola or water.
Roll between 2 pieces of wax paper and then place in pie plate and proceed with your own pie recipe. This recipe does not double well - so if you need 2 crusts = make 2 separate crusts.
Formatted into MM by Ursula Taylor...

Recipes from Glen's personal collection.

Pina Colada Rice Pudding

Servings: 6 servings

Ingredients:

½ cub Long Grain White Rice (Not 1 ½ c Milk
Converted) 1 Egg
½ cub Frozen Pina Colada Mixer 1 tb Dark Rum
Concentrate, thawed ½ ts Lemon Juice

Preparation:

Cook rice in medium size saucepan following package directions. Stir in pina colada concentrate and milk. Bring to boiling over medium heat. Lower heat; cover and simmer 30 minutes or until the rice is very soft and the mixture thickens. (Use a very low heat to avoid scorching.) Beat egg slightly in small bowl. Stir in a little hot mixture. Return to saucepan; cook 1 minute, stirring constantly. Do not let boil. Remove saucepan from stove. Stir in rum and lemon juice. Pour into serving bowl. Cool to room temperature. Refrigerate until serving time.

Nutrient Value Per Serving: 138 Calories, 4 g Protein, 2 g Fat, 26 g Carbohydrate, 31 mg Sodium and 38 mg Cholesterol.

Exchanges: ¾ Starch/Bread, 1 Fruit, ¼ Medium-Fat Meat and ½ Fat.

Recipe From "Family Circle" magazine 2/1/92. Posted by Anne Marie Chiappetta.

Recipes from Glen's personal collection.

Pineapple Boats Ahoy

Servings: 3 servings
Recipes from Glen's personal collection.

Pineapple Crumble

Servings: 8 servings
Recipes from Glen's personal collection.

Pineapple Romanoff

Servings: 6 servings

Ingredients:

1 medium Pineapple 1 Orange, juice & rind grated
8 ounce Strawberries, hulled ¼ pt Sweet white wine
4 ounce Black grapes, seeded 1 oz Powdered sugar, if needed
1 Lemon, juiced -(may want to try sugar sub

Preparation:

Cut the pineapple in half through the centre of the leaves & fruit. Cut away the flesh, taking care not to pierce the skin. Put the shells in the refrigerator to chill. Discard the hard core of the pineapple & cut the flesh into cubes.

Stir the pineapple, strawberries & grapes together. Mix the lemon juice, orange rind & juice, wine & sugar, if using. Pour over the fruit. Stir, cover & chill.

To serve, pile the fruit into the pineaple shells, making sure to show off some of the best strawberries & some grapes on top.

Pamela Westland, "Fruit"

Recipes from Glen's personal collection.

Pineapple Swirl

Servings: 2 servings
Source: Sugar Free...That's me! by Judith S. Majors, copyright 1978,
Annotation: ISBN #0-345-28708-8. Formatted into MM by Ursula R. Taylor. Combine all ingredients in blender on high speed until pineapple is finely crushed and ice nearly disappears. Rub glasses with lime slice around rum and garnish with lime. Serves 2. 1 serving = 40 calories, 1 Fruit Exchange.

Ingredients:

8 ounce Can unsweetened pineapple 4 Ice cubes
2 tablespoon Lime juice Lime slices for garnish
½ teaspoon Rum flavoring

Preparation:

Recipes from Glen's personal collection.

Pineapple-Peach Frappe'

Servings: 6 sweet ones

Ingredients:

½ cub Pineapple;water-packed 1 c Low-fat yogurt;plain,Chunks -unsweetened
½ cub Pineapple juice; unsweetened 1 c Skim milk;
2 Water-packed peach halves; Sugar subsitute to equal 2Canned and dice -tablespoons sugar

Preparation:

1. Combine pineapple, juice, and peaches in container of an electric blender or food processor; process until pureed. 2. Add yogurt, milk, and sugar subsititute; continue to process until smooth and thickened. 3.Pour into individuals glasses, and serve immediately. Food Exchange Per-Serving:
1 FRUIT EXCHANGE + 1 MILK EXCHANGE; CAL: 133; CHO: 6 MG; CAR: 23 GM; PRO: 7 GM; FAT: 1 GM; SOD: 103 MG;

Source: All New Cookbook For Diabetics And Their Families Brought to you and yours via Nancy O'Brion and Her Meal Master Typed for you and yours by her neighbor Sophia Robinson=age 12

Recipes from Glen's personal collection.

Plain Chocolate Frosting

Servings: 24 servings

Ingredients:

1 cub Skim evaporated Milk; 2 oz Baking chocolate; melted
2 tablespoon Cornstarch; 1 ts Vanilla extract;
¼ cub Granulated sugar replace- 1 ts Salt;ment 3 tb Water;

Preparation:

Combine all ingredients in top of double boiler. Cook, stirring constantly, over boiling water until thick. Cool. Beat to spreading consistency. Yield: Frosts 9" X 13" or 24 servings. Food Exchange per serving: ½ BREAD EXCHANGE + 1/5 FAT EXCHANGE CAL: 25

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.

Poached Chicken

Servings: 1 servings
Recipes from Glen's personal collection.

Poached Chicken Or Turkey

Servings: 4 sweet ones

Ingredients:

2 cub Chicken broth 1 lb Chicken breasts; boneless
½ teaspoon Salt; -skinned
1 Bay leaf; -=OR=-
Pepper to taste; 1 lb Turkey Breast cutlets;
Pinch of celery seeds;

Preparation:

In a deep skillet or large pot, bring to a bowl. Add seasoning and reduce heat to a simmer. Cook 5 minutes, add chicken or turkey breast and cook 10 to 15 minutes or until tender and no longer pink in the center. Remove from broth and refrigerate if prepared ahead. Chicken or turkey breasts can be cut into chunks, sliced thin on diagonal or shredded and used in salads or other dishes where precooking is required. Food Exchange per serving. 1 LOW-FAT MEAT EXCHANGES; CAL: 141 CHO: 72mg; CAR: 0g; PRO: 26g; SOD: 285mg; FAT: 3g;

Source: Light and 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.

Popeye Pesto

Servings: 2 c(32=1 tb)

Ingredients:

1 pound Fresh spinach; trimmed 2 tb Dried leaf basil;
½ cub Plain low-fat yogurt; ¼ c Almonds; chopped
½ cub Low-fat cottage cheese; (1%) 2 cl Garlic;
¼ cub Parmesan cheese; grated ¼ c Fresh parsley; stems removed

Preparation:

Steam spinach lightly in just the water remaining on leaves after rinsing.
Drain in a blender or food processor fitted with the metal blade, combine spinach and remaining ingredients and process until smooth. Makes about 2 cups. Use as a salad dressing or serve over pasta, warm or chilled Food Exchange per serving: FREE; CAL: 16; CHO: 1mg; CAR: 1g; PRO: 1g; SOD: 38mg; FAT: 1g; 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.

Poppy Seed Sauce

Servings: 20 servings

Ingredients:

1 cub Plain low-fat yogurt 2 tb Apple cider vinegar;
2 teaspoon Grated orange zest; 1 tb Orange juice concentrate;
2 teaspoon Grated lemon zest; -frozen
2 tablespoon Raspberry vinegar 3 tb Poppy seed;=OR=-

Preparation:

In a small bowl, combine all ingredients and stir until well blended. Chill before serving to develop taste. Makes about 1 ¼ cup. 20 servings (1 tablespoon). Serve over fresh fruit or fruits and vegetables salads. Food Exchange per serving: FREE; CAL: 13; CHO: 0mg; CHO: 1g; CAR: 1g; PRO: 1g; SOD: 9gm; FAT: 1g;

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.

Pot Roast With Vegetables

Servings: 6 sweet ones

Ingredients:

1 pound Lean boneless chuck roast; ¼ c Water;trimmed ¼ ts Salt;
Vegetables cooking spray ⅛ ts Pepper;
2 medium Onions; peeled sliced 4 lg Potatoes; peeled coarsly
2 Stalks celery; sliced -chopped

Preparation:

Brown boneless chuck roast evenly on all sides over medium heat in a small Dutch oven coated with vegetable cooking spray. Add sliced onion, celery, water, salt, and pepper. Cover Dutch oven, and bake at 350 degrees for 1 hour and 15 minutes. Add sliced carrots and coarsely chopped potatoes, continue to bake, covered, for 1 hour or until meat and vegetables are tender. Transfer roast and vegetables to a serving platter; cut roast into 2 oz slices. Serve hot.

Nancy's NOTE: When cooking a pot roast, I always ADD mushrooms as well. (I would be in trouble with the whole family if I didn't).

Food Exchange per serving: 2 LEAN MEAT EXCHANGES + 1 ½ STARCH EXCHANGE; CAL: 189; CAR: 21gm; PRO: 19gm; FAT: 4gm; SOD: 325mg; 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.

Potato-Pear Salad

Servings: 16 servings

Ingredients:

15 medium Potatoes; 1 ¾ ts Salt;
teaspoon Pepper;
¾ cub Salad oil; 6 md Pears;
1/3 cub Vinegar; cider/wine 1 lg Romaine lettuce head;

Preparation:

In 8-quart saucepot over high heat, heat unpeeled potatoes and enough water to cover to boiling. Reduce heat to low; cover, simmer 25 to 30 minutes, until potatoes are fork-tender. Meanwhile, in large bowl, with wire whisk or fork, mix salad oil, vinegar, salt, and pepper. When potatoes are done, drain; cool potatoes until easy to handle. Peel; cut potatoes into ⅛"-thick slices. Thinly slice pears. Add potatoes and pears to dressing; toss gently until well coated. Line salad bowl with lettuce leaves; spoon mixture onto lettuce. Serve warm. Or cover and refrigerate to serve chilled later.

Recipes from Glen's personal collection.

Potted Cheese

Servings: 7 servings

Ingredients:

1 cub 2% cottage cheese; ¼ c Blue cheese; cubed
¼ cub Old cheddar cheese; shredded 1 ts Dijon mustard;

Preparation:

In a food processor or blender, combine cottage cheese, cheddar cheese, blue cheese and mustard, process until smooth. Spoon into small crock or dish. Cover and refrigerate until serving time. Will keep up to 7 days in refrigerator.

Makes 7 servings, 1-1/3 cups 1 serving = 3 Tablespoons : 1 protein choice
: 1 g carbohydrate
: 6 g protein
: 3 g fat
: 230 kilojoules
: 55 calories

Recipes from Glen's personal collection.

Powdered Sugar Replacement

Servings: 1 servings
Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand - copyright
Annotation: 1982. Combine all ingredients in food processor or blender. Whip until well blended and powdered. Transfer to airtight container. Recipe Yield: 4 cups replacement - for use in making desserts. Diabetic exchange: 1 bread OR 1/2 nonfat milk & 1/2 bread. Calories for 1/4 c = 81

Ingredients:

2 cub Nonfat dry milk powder 1 c Granulated sugar replacement
2 cub Cornstarch

Preparation:

Recipes from Glen's personal collection.

Pumpkin Bread

Servings: 8 servings

Ingredients:

1 cub Canned pumpkin; 1 ts Vanilla;
4 teaspoon Orange extract;
2 slice Whole wheat bread; crumbled 1 ts Ground cinnamon;
2 teaspoon Vegetable oil; ¼ ts Ground cloves;
1 1/3 cub Nonfat milk powder; ¼ ts Ground nutmeg;
1 ½ teaspoon Baking powder; 12 ts Sugar;

Preparation:

Preheat oven to 350. In a blender container, combine pumpkin, eggs, bread and oil. blend until smooth. Add remaining ingredients. Blend until moistened. Continue to blend for 1 minute. Pour batter into a 4X8 nonstick loaf pan that has been sprayed with a nonstick cooking spray.

Bake 35-40 minutes until brown. Cool in pan.

Per serving: 8g protein, 4g fat, 12g carb., 281mg sofium, 139mg chol., 147 calories.

Recipes from Glen's personal collection.

Pumpkin Cream Pie

Servings: 1 pie

Ingredients:

2 cub Cold milk; 1 ts Pumpkin pie spice;
2 package Jell-O Vanilla flavor 1 c Thawed Bird's Eye whippedinstant pudding and pie -toppingfilling* 9 Inch baked pie shell;cooled
1 cub Canned pumpkin;

Preparation:

*Or use 1 package (6-serving size) Jell-O Vanilla Flavor Instant Pudding with 1 ½ cups cold milk.

Combine milk, pie filling mix, pumpkin, spice and whipped topping in a deep norrow-bottom bowl. Beat at lowest speed of electric mix for 1 minute.
Pour into pour pie shell. Chill until set, at least 3 hours. Garnish with additional whipped topping and pecans, if desired. Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Pumpkin-Oatmeal Bars

Servings: 24 servings

Ingredients:

1/3 cub Sugar ¼ ts Ground nutmeg
½ cub Vegetable oil 1 ½ ts Ground cinnamon
1 Egg ¼ ts Ground cloves
1 cub Canned or cooked pumpkin ½ c Orange juice
1 ½ cub Whole wheat flour ½ c Chopped walnuts
3 teaspoon Baking powder ½ c Raisins (dark or golden)
½ teaspoon Baking soda ¼ c Coconut

Preparation:

Cream together the sugar, oil, egg, and pumpkin until lightl and fluffy.
Stir in the flour, baking powder, soda, nutmeg, cinnamon, coves and orange juice. Add the walnuts and raisins. Stir to blend. Pour into a lightly oiled 9 by 13 pan. Sprinkle on the coconut. bake in a 350 F oven for 25 to 30 minutes. Cool th pan completely on a wire rack for 5 minutes. Cut into bars. Energy per ½4 of recipe: 114 calories Source: American Diabetes Association holiday cookbook.

Recipes from Glen's personal collection.

Queen Lill's

Servings: 2 sandwiches

Ingredients:

1 can Albacore white tuna;in water Fresh gournd white pepper;
1 teaspoon Capers; ½ c Hard-boiled egg;
1 teaspoon Sweet pickles relish; 2 tb Celery;
1 teaspoon Scallions; chopped Sunflower-seed bread;
dash Of hot sauce; -(Harvest Bakery)
2 tablespoon Low-fat mayo;

Preparation:

Blend with a fork. Serve on bread. Source: The San Diego Union-Trubine Food Section, Sept 29, 1994 & Lili Damien Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Quick Beef Soup

Servings: 8 sweet ones

Ingredients:

½ cub Lean ground meat; ¼ c Onion; chopped
8 ounce (2 cans) tomato sauce; 2 ½ oz (1 Jar) mushrooms; sliced
2 cub Carrots; sliced 2 c Water

Preparation:

Cook ground chuck in a large nonstick over medium heat until browned, stirring to crumble. Drain and pat dry with a paper towels. Wipe pan drippings from skillet with a paper towel. Return ground chuck to skillet, and add tomato sauce, sliced carrots, chopped onion and undrained sliced mushrooms. Stir in water. Cover and bring to boil. Reduce heat, and simmer 30 to 35 minutes or until carrots are tender, stirring occasionaly.
Serve hot. Food Exchange per serving: 1 LOW-FAT MEAT EXCHANGE + ½ STRACH EXCHANGE; CAL: 89; CAR: 8gm; PRO: 8gm; FAT: 3gm; SOD: 323gm; CHO: 20mg;

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

Recipes from Glen's personal collection.

Quick Chocolate Mousse

Servings: 6

Ingredients:

3 ounce a diabetic mix of; dreamwhip
½ cub ice water
1 tablespoon cocoa
strawberries for garnish

Preparation:

Beat all ingredients until soft peaks form. Spoon into dishes. Per serving: 67 calories, 0.7 gms protein, 4 gm fat, 0 cholesterol, 6 gms carbohydrates, 13 mg sodium From: The Pointe Restaurant and Spa - the largest all-suite resort in the nation. Located in Phoenix, Arizona. Jean Bolls JXCT09A



Converted by MM_Buster v2.0n.

Quick Egg Soup

Servings: 1 1/2 cups

Ingredients:

1 ½ cub Boiling water 1 Egg;
1 Cube bouillion;

Preparation:

Dissolve bouillon cube in bowling water; remove from heat. Beat egg; blend egg; blend into vegetable broth. Reheat slowly DO NOT BOIL! Food Exchnge per serving: 1 MEDIUM-FAT EXCHANGE; CAL: 80;

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

Recipes from Glen's personal collection.

Quick Pita Breakfast

Servings: 1 servings

Ingredients:

1 small Apple, diced ½ Whole wheat pita bread
¼ cub Low-fat cottage cheese -pocket
1 tablespoon Raisins

Preparation:

Combine apple, cottage cheese and raisins. Fill pita pocket with mixture. Makes 1 serving, 1 sandwich.

Nutritional information per serving: calories - 223, protein - 11 gm., fat - 2 gm., carbohydrates - 43 gm., cholesterol - 5 mg., fiber - 5.6 gm., sodium - 361 mg., potassium - 334 mg. Diabetic Exchanges: Starch/Bread - 1, Lean Meat - ½, Fruit - 2. Note: this is a good source of dietary fiber.

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.

Quick Seafood Newberg

Servings: 4 servings
Source: Sugar Free...That's me! by Judith S. Majors, copyright 1978,
Annotation: ISBN #0-345-28708-8, Library of Congress Catalog Card #:78-74029. Formatted into MM by Ursula R.Taylor. Heat undiluted soup isn saucepan with sherry. Add shellfish. Heat until hot and bubbly. Serve on toast or in popovers. Makes 4 servings. Nutritional info: 1 serving = 225 calories Exchanges per serving: 1 1/4 bread, 2 low-fat meat and 1/2 fat exchanges...

Ingredients:

1 can Cream of shrimp soup -10 oz. -scallops or a combination
2 tablespoon Sherry OR 1 tb. sherry and -of the shellfish1 tb. milk 4 sl Toast OR 4 popovers
8 ounce Shrimp, crab, lobster,

Preparation:

Recipes from Glen's personal collection.

Raisin Bread

Servings: 14 servings

Ingredients:

1 package Dry yeast Egg
¼ cub Warm water 2 tb Margarine (softened)
¾ cub Milk (scalded and cooled) 3 ¾ c Flour
2 tablespoon Sugar replacement 1 c Raisins
1 teaspoon Salt

Preparation:

Soften yeast in warm water; allow to rest for 5 minutes. Combine milk, sugar replacement, salt, egg, and margarine; mix thoroughly. Stir in yeast mixture. Add 1 cup of the flour. Beat until smooth. Mix in raisins. Blend in remaining flour. Knead for 5 minutes.

Cover; allow to rise for 2 hours. Punch down; form into loaf. Place in greased 9 x 5 inch loaf pan; cover. Allow to rise for 1 hour. Bake at 400øF for 30 minutes, or until loaf sounds hollow and is golden brown.

Remove to rack.

PER SERVING (1 Slice):
Calories: 68
Exchanges: 1 bread

Recipes from Glen's personal collection.

Raisin Cake

Servings: 24 sweet ones

Ingredients:

2 cub Water 2 Eggs; beaten
1 cub Reduced-cal margarine; 4 ½ c All-purpose flour;
15 ounce (1)pkg raisins; 1 ts Ground cloves;
Sugar sub to equal 3 cups 1 ts Allspice;sugar 1 ts Ground cinnamon;
2 teaspoon Baking soda; Vegetable cooking spray;
¼ cub Water;

Preparation:

Bring 2 cups of water to a boil n a large saucepan; stir in margarine and raisins, and boil uncovered 5 minutes. Remove from heat, and cool raisin mixture to lukewarm. Stir in sugar substitute. Dissolve soda in ¼ cup of warm water; add to raisins mixture, stirring well. Stir in eggs. Combine flour, cloves, allspice, cinnamon, and baking powder; gradually add to raisins mixture, stirring after each addition. Stir in eggs. Spoon batter into 10" Bundt pan coated with vegetable cooking spray. Bake at 350 degrees for 50 minutes to 1 hour or until a wooden pick inserted in center comes out clean. Cool cake in bundt pan 10 minutes. Remove from pan; let cook on wire rack. Food Exchange per serving: 1 ½ STARCH EXCHANGE + 1 FAT EXCHANGE; CAL: 170; CHO: 22mg; CAR: 24gm; PRO: 3gm; 4gm; SOD: 222mg;

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.

Ramen Vegetable Steak Stir-Fry

Servings: 4 servings

Ingredients:

1 pound Beef tip steaks (¼" thick) -Mixtures, San Franciscocut crosswise into 1" wide -Style Frozen Broccoli,strips -Carrots, Water Chestnuts &
2 cl Garlic, minced -Red peppers
1 tablespoon Sesame oil 1 ts Cooking oil
¼ teaspoon Ground red pepper (cayenne) 1 Jar (4.5 oz) Whole mushrooms
1 package (3 oz) Oriental Ramen -drainednoodle soup * 1 tb Soy sauce *
1 package (16 oz) Green Giant American 4 Green onions

Preparation:

* Soy suce and ramen noodle suop flavor this quick entree

In a medium sized bowl, combine beef strips, garlic, 1 tablespoon of sesame oil and ground red pepper, toss to coat. Set aside

Remove noodles from package; reserve seasoning package. Bring water to boil in a large saucepan. Break block of noodles into 3 pieces and add to water with frozen vegetables; return to a boil. Reduce heat; simmer uncovered 2 to 3 minutes or until vegetables are crisp-tender stirring occasionally. Drain Well. Return vegetable mixture to saucepan and stir in seasoning package from noodles. Cover and keep warm.

Rub 1 teaspoon cooking oil over large skillet or wok; heat over medium-high heat until hot. Add steak; cook and stir for 1 to 2 minutes or until meat is no longer pink. Stir in vegetable mixture, mushrooms, and soy sauce; heat thoroughly.

Garnish with green onions. Makes 4 (1 ½ cup servings)

Nutritional information: 1 ½ cup per serving. 330 calories; 26g protein; 25g carbohydrate; 4g dietary fiber; 13g fat (polyunsat 2gr; saturated 4g); Cholesterol 58mg; sodium 840mg; 620 mg potassium.

Dietary Exchanges: 1 Starch, 2 ½ lean meat; 2 vegetable, & 1 fat.

Orginal recipe submitted by Linda Morten, Katy, Texas to "Classic Pillsbury Cookbooks" March 1994; No. 157

Typos and Meal-Master formatting courtesy Vince Gordon, Aug 1994 Tried, and enjoyed by the Gordon family in Beautiful Spring, Texas

Recipes from Glen's personal collection.

Raspberry Cream Shake

Servings: 3 servings

Ingredients:

1 cub Cold skim milk 1 c Vanilla ice milk *
1 package (4-serving size) JELL-O 1 c Crushed iceBrand Raspberry Flavor ½ c RaspberriesSugar-Free Gelatin

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 30 seconds or until smooth. Makes 3 ½ cups or 3 servings.

Nutritional information per serving: calories - 120, protien - 7 gm., fat - 2 gm., carbohydrates - 18 gm., cholesterol - 10 mg., sodium - 160 mg.
Diabetic Exchange: Nonfat Milk - ½, Starch/Bread - 1.

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

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

Recipes from Glen's personal collection.

Raspberry Melba Sauce

Servings: 2 servings

Ingredients:

1 cub Raspberries, fresh or frozen -=OR=-
2 tablespoon Water Sugar substitute 1 ts Cornstarch To 6 ts sugar
6 teaspoon Sugar

Preparation:

In a small saucepan, combine raspberries and 1 tb of the water. Bring to a boil. Reduce heat and simmer until the berries start to fall apart.
Dissolve the cornstarch in the rest of the water. add to berries and cook until mixture thickens, about 1 minute. Remove from heat. Strain mixture and stir in sugar. Serve over any fruit or frozen dietary dessert.

Per serving: 2g protein, 0g fat, 8g carb., 0mg sodium, omg chol., 88 calories.

Recipes from Glen's personal collection.

Raspberry Mint Tea Cooler

Servings: 4 servings

Ingredients:

1 1/3 cub Tea concentrate (qv) -concentrate
1 cub Mint leaves, fresh; packed ½ c Half-and-half
2 1/3 cub Water, sparkling -=OR=-
½ cub Raspberry juice concentrate ½ c Whipping cream=OR=- -=OR=-
½ cub Raspberry-Cranberry juice ½ c Cool whip (lite)

Preparation:

Combine tea concentrate and mint in a pan and bring to boiling. Cover and chill, at least 1 hour. Pour through fine strainer into a pitcher and add sparkling water. Discard mint. (Maybe you should save some mint to use as a garnish. -- KL)

Fill glasses with ice. To make liquid layers, pour raspberry concentrate equally into each glass. Next, gently pour an equal amount of cream into each glass, then gently fill with tea mixture. Stir with drinking straws as you sip.

Source: Sunset Magazine: August 1994

Recipes from Glen's personal collection.

Raspberry Muffins - Diet

Servings: 18 muffins
Source: February 1994 Diabetes In the News - and posted on *P by Lavena
Annotation: George on 2/7/94....Formatted into MM by Ursula R. Taylor. Combine flour, baking powder, baking soda and Sugar Twin in a mixing bowl. Add milk, yogurt and raspberry flavoring; stir just to blend. Spray a muffin tin with nonstick spray. Divide batter evenly into 18 muffins. Bake at 350 F for 20 minutes or until golden brown. YIELD: 18 muffins (1 muffin per serving) EXCHANGES: 1 starch/bread NUTRITIONAL INFO per serving: Cal - 77; Fat - 0.21 gm; Protein - 3 gm; Carbo - 15 gm; Sodium - 149 mg; Chol - 0.43 mg; percent calories from fat - 3; Dietary fiber - 0.63 gm.

Ingredients:

2 ½ cub All-purpose flour ¾ c Skim milk
3 teaspoon Baking powder 1 c Nonfat plain yogurt
1 ½ teaspoon Baking soda 2 ts Raspberry flavoring
6 package Sugar Twin sugar substitute

Preparation:

Recipes from Glen's personal collection.

Raspberry Slush

Servings: 2 servings
Source: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin,
Annotation: Ph.D., and Frances Towner Giedt, Copyrright 1993. ISBN #0-553-08760-6. Formatted into MM by Ursula R. Taylor. Place raspberries (reserve a few for garnish), orange juice, and ice cubes in a blender. Puree until smooth. Pour into 2 tall glasses, filling halfway. Add mineral water to fill each glass. Float reserved berries in drinks. Makes 2 servings. PER SERVING: calories - 43, protein - 1 g, carbohydrate - 10 g, fat - trace, calories from fat - less than 1%, dietary fiber - 2 g, cholesterol - 0 mg, sodium - 4 mg, potassium - 171 mg. JOSLIN EXCHANGES: 1 fruit.

Ingredients:

½ cub Fresh raspberries, rinsed About 1 cup chilled
½ cub Fresh orange juice -sparkling mineral water
3 each Ice cubes

Preparation:

Recipes from Glen's personal collection.

Red Beans and Rice No. 5

Servings: 4 servings

Ingredients:

2 cloves garlic, minced 1/3 cup diced onion ⅛ tsp cayenne
⅛ tsp cumin ⅛ tsp chili powder 2 tsp Tabasco sauce 2 cup cooked
brown rice 2 cup cooked red beans 1 cup diced cooked ham Directions:
In a large pan, saute garlic and onion with seasonings. Add rice,
beans and ham; cook over medium heat. Stir in approximately ¼ cup
water or liquid from beans. Cook until heated through.

Preparation:

~--

Red Pepper Sunrise

Servings: 2 servings
Source: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin,
Annotation: Ph.D., and Freances Towner Giedt, copyright 1993. ISBN #0-553-08760-6. Formatted into MM by Ursula R. Taylor. Preheat broiler. Cut pepper in half lengthwise. Place cut side down on a baking sheet. Broil about 4 inches from heat for about 10 minutes, until skin is charred. Remove from oven. Place bell pepper in a plastic bag and let stand until cool. Remove and discard skin and seeds. Coarsely chop pepper. Place in a food processor or blender along with ice, buttermilk, lemon juice, and red pepper flakes. Process until smooth. Pour into chilled mugs. Garnish with paprika, add a dill pickle spear to each mug. Makes 2 servings. PER SERVING: Calories - 59, protein - 3 g, carbohydrate - 11 g, fat - 1 g, calories from fat - 15%, dietary fiber - 2 g, cholesterol - 2 mg, sodium ~ 67 mg, potassium - 327 mg. JOSLIN EXCHANGES: 2 vegetables.

Ingredients:

1 large Red bell pepper, about 6 oz. -taste
1 cub Crushed ice GARNISHES
2/3 cub Buttermilk Paprika
1 tablespoon Fresh lemon juice Dill pickle spears
¼ teaspoon Hot red pepper flakes or to

Preparation:

Recipes from Glen's personal collection.

Ribbon Mold

Servings: 12 servings

Ingredients:

2 package (4-serving size each) or 1 2/3 c Plain lowfat yogurt, dividedpk. (8-serving size) JELL-O 2 pk (4-serving size each) or 1Brand Strawberry Flavor -pk. (8-serving size) JELL-OSugar Free Gelatin -Brand Lime Flavor Sugar-
5 cub Boiling water, divided -Free Gelatin

Preparation:

Completely dissolve strawberry flavor gelatin in 2 ½ cups of the boiling water. Pour 1 ½ cups of the dissolved gelatin into 6-cup ring mold which has been lightly sprayed with non-stick cooking spray. Chill until set but not firm, about 30 minutes. Meanwhile, chill remaining gelatin in bowl until slightly thickened; gradually blend in 1/3 cup of the yogurt. Spoon over gelatin in mold. Chill until set but not firm, about 15 minutes.
Repeat process with lime flavor gelatin, the remaining 2 ½ cups boiling water and the remaining 1/3 cup yogurt. Chill 1 ½ cups dissolved lime flavor gelatin until thoroughly cooled before pouring into mold. (Warm gelatin mixture could soften the layer beneath it and cause mixtures to run together.) Chill until set, about 2 hours. Unmold. Makes 6 cups or 12 servings.

Nutritional information per serving: calories - 20, protein - 3 gm., fat - 0 gm., carbohydrates - 1 gm., cholesterol - 0 mg., sodium - 95 mg.
Diabetic Exchanges: FREE, Limited.

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 recipe suggests trying other flavor combinations. For more flavor and only 5 extra calories per serving you can use vanilla lowfat yogurt in place of the plain lowfat yogurt. {You could also use the nonfat yogurt.} (Trish)

Recipes from Glen's personal collection.

RICE AND CHEESE CASSEROLE

Servings: 6 servings
2 ½ cup cooked brown rice 3 green onions, chopped 1 cup low-fat
cottage cheese 1 tsp dill weed ¼ cup freshly grated Parmesan
½ cup low-fat milk ½ tsp Dijon-style mustard Nonstick vegetable
spray Directions: Combine all but the last ingredient in a mixing
bowl. Pour into a casserole dish coated with nonstick vegetable
spray. Bake in a preheated 350 degree oven for 15 to 20 minutes.

Rice And Lentils

Servings: 4 servings

Ingredients:

1 medium Onion, chopped ¼ ts Ground Coriander
2 cl Garlic, minced ¼ ts Ground Black Pepper
2 tablespoon Vegetable Oil ¼ ts Salt
1 teaspoon Ground Turmeric 1 c Brown Rice, uncooked
½ teaspoon Paprika 1 c Dried Lentils, sorted and
¼ teaspoon Ground Cloves -washed
¼ teaspoon Ground Cinnamon 4 c Water

Preparation:

Saute the onion and garlic in the oil in a large saucepan. Add the spices and cook over low heat for 4 minutes. Add the rice and lentils and stir to mix well. Pour in the water. Bring to a boil, turn the heat to low and cook for 45 to 50 minutes, or until the rice and lentils are tender.

One Serving = Calories: 232 Carbohydrates: 34 Protein: 10 Fat: 8 Sodium:
262 Potassium: 325 Cholesterol: 0

Exchange Value: 2 Bread Exchanges + 1 Lean Meat Exchange + 1 Fat Exchange

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

Shared by: Norman R. Brown

Recipes from Glen's personal collection.

Roasted Onions Balsamic

Servings: 4 servings
Source: The Joslin diabetes Gourmet Cookbook by Bonnie Sanders Polin,
Annotation: Ph.D., and Frances Towner Giedt, copyright 1993, ISBN #0-553-08760-6. Formatted into MM by Ursula R. Taylor. Once you;ve tasted what this intensely flavored vinegar from Modena, Italy, does to vegetables, you'll wonder how you ever cooked without it. We particularly like it on onions that ahave been roasted in their skins. Beets, tomatoes, and winter squash are also delicious splashed with balsamic vinegar. (this was the paragraph just above the recipe...Ursula) Preheat oven to 375. Lightly spray a shallow roasting pan with olive oil spray. Wash onions and remove any loose skins. Rub onions with olive oil. Bake until tender, about 45 minutes to 1 hour. Open onions by cutting in half; drizzle with balsamic vinegar. Serve hot. Makes 4 servings. PER SERVING: Calorie - 75, Protein - 1 g, Carbohydrate = 11 g, Fat - 3 g, Calories from fat - 36%, Dietary fiber - 0 g, cholesterol - 0 mg, sodium ~ 4 mg, potassium - 160 mg. JOSLIN EXCHANGES - 2 vegetables...

Ingredients:

Olive oil cooking spray 1 tb Olive oil
4 medium Onions, about 1 lb. unpeeled Balsamic vinegar

Preparation:

Recipes from Glen's personal collection.

Roasted Tomatoes

Servings: 4 servings
Source: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin,
Annotation: Ph.D., and Frances Towner Giedt, copyright 1993, ISBN #0-553-08760-6. Formatted into MM by Ursula R. Taylor. This is a useful side dish to have on a cold wintry night when tomatoes are not at their best. The slow roasting at very low heat greatly improves their flavor; by the end of the baking rime they are almost caramelized. For an easy pasta sauce, double the recipe and process in a food processor or blender. Preheat oven to 300F (150C). Insert a whole garlic clove in the stem end of each tomato. Place tomatoes stem end down on a small baking sheet lightly sprayed with cooking spray. Spray tomatoes as well; sprinkle with salt and pepper. Bake for 2 hours, until tomatoes begin to caramelize. Remove from oven and transfer tomatoes to serving plates. Sprinkle with fresh basil or parsley. Makes 4 servings. PER SERVING: calories 31, protein 1 g, carbohydrate 7 g, fat trace (calories from fat, less than 1%), dietary fiber 1 g, cholesterol 0 mg, sodium 146 mg, potassium 296 mg. JOSLIN EXCHANGES: 1 vegetable.

Ingredients:

4 cl Garlic, peeled Freshly ground pepper to
4 medium Ripe fresh tomatoes, about -taste1 ¼ lbs. peeled (570 g) 2 tb Minced fresh basil OR
Olive oil cooking spray -parsley (30 ml)
¼ teaspoon Salt - optional (1.25 ml)

Preparation:

Recipes from Glen's personal collection.

Romano Broiled Tomatoes

Servings: 12 servings

Ingredients:

6 Tomatoes; havled ¼ c Butter (or marg.)
Salt ¼ c Parsley, fresh; chopped
Pepper ¼ c Cheese, Romano; grated

Preparation:

Sprinkle cut side of tomato halves with salt and pepper. Broil 5 minutes, about 4 inches from heat. Place 1 teaspoon butter, 1 teaspoon parsley, and 1 teaspoon cheese on each; broil until cheese melts.

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

Recipes from Glen's personal collection.

Rotelle With Smoked Turkey, Broccoli & Peppers

Servings: 2 servings

Ingredients:

2 cub Broccoli florets; chopped ¼ ts Dried red pepper flakessmall 8 oz Smoked turkey; skin removed
5 ounce Rotelle or fusilli; (spiral -dicedpasta) 1/3 c Red peppers, jar-packed
2 tablespoon Butter, sweet -roasted; drained, diced
2 tablespoon Olive oil ½ c Chicken stock
2 Garlic clove; minced Romano; grated

Preparation:

Cook broccoli in large pot of boiling salted water until crisp-tender, about 2 minutes. Using slotted spoon, transfer broccoli to bowl of ice water to cool; reserve water in pot. Drain broccoli and pat dry. Return water to boil. Add pasta and cook until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain thoroughly.

Meanwhile, melt butter with olive oil in heavy large skillet over low heat.
Add garlic and red pepper flakes and saute until garlic is tender, about 3 minutes. Add turkey and saute until heated through about 4 minutes.

Mix broccoli, pasta, roasted peppers and stock into turkey mixture.
Increase heat to high and cook until pasta has absorbed most of liquid, stirring frequently, about 4 minutes. Divide pasta between plates and serve, passing Romano cheese separately.

Recipes from Glen's personal collection.

Salad Veronique

Servings: 3 servings

Ingredients:

1 package (4-serving size) JELL-O ¾ c Cold waterBrand Lemon Flavor Sugar- 1 tb Lemon juiceFree Gelatin 1 c Finely chopped cooked turkey
¼ teaspoon Salt -breast
1 cub Boiling water ½ c Seedless grapes, halved
¼ teaspoon Dried tarragon leaves, ½ c Finely chopped celerycrushed (optional)

Preparation:

Completely dissolve gelatin and salt in boiling water; stir in tarragon.
Add cold water and lemon juice. Chill until slightly thickened. Stir in the remaining ingredients. Spoon 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 - 100, protein - 16 gm., fat - 2 gm., carbohydrates - 4 gm., cholesterol - 35 mg., sodium - 310 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.

Recipes from Glen's personal collection.

Sally Lunn Peach Cake

Servings: 12 servings

Ingredients:

2 cub All-purpose flour ¼ c Vegetable oil
3 teaspoon Baking powder ¼ c Sugar
½ teaspoon Salt Nonstick cooking spray
1 Egg, beaten Fresh or juice-pack peaches
¾ cub Skim or 1% milk

Preparation:

Sift flour with baking powder and salt. Combine egg, milk, and oil in a large bowl. Add sugar. Stir in dry ingredients. Do not overmix. Place in loaf pan that has been coated with vegetable spray. Bake at 375 degrees F.
for 30 minutes. Top each slice with 1/3 cup peaches. Makes 12 servings.

Nutritional information per serving: calories - 165, protein - 3 gm., fat - 5 gm., carbohydrates - 30 gm., cholesterol - 19 mg., fiber - 1 gm., sodium - 184 mg. EXCHANGES: Starch/Bread - 2, Fruit - 1, Fat - 1.

FROM: The Diabetes Advisor May/June 1993 issue

Recipes from Glen's personal collection.

Salmon Cream Cheese Spread

Servings: 6 servings

Ingredients:

1 can Salmon; drained 1 tb Dill; chopped
¼ cub Cream cheese; 1 ts Vinegar;
¼ cub Sour cream; ½ ts Salt;
2 tablespoon Green onion; chopped pn Pepper;

Preparation:

Blend salmon and cream cheese together in a small bowl. Stir in sour cream, green onion, dill, vinegar, salt and pepper. Mix thoroughly.

Makes 6 servings (¾ cup) Each Serving = 2 Tablespoons ½ protein choice
1 fats/oils choice
1 g carbohydrate
4 g protein
6 g fat
310 kilojoules
74 calories

Posted by Jane Knox

Recipes from Glen's personal collection.

Salmon Dip

Servings: 16 servings

Ingredients:

1 can (7 ¾ oz) salmon ¼ c Mayonnaise or salad dress.
2 tablespoon Minced green onions ½ ts Ground ginger
¼ cub Plain lowfat yogurt 2 tb Toasted sesame seeds

Preparation:

Drain and flake the salmon. Combine all the ingredients in a bowl.
Cover and refrigerate at least 1 hour. Serve with raw vegetable dippers, such as: zucchini, carrots, pea pods, cherry tomatoes, cauliflowerets, broccoli florets, etc.

PER SERVING: 1 Tablespoon = calories - 17, carbohydrates - 0, protein ~ 0, fat - 1.5 g., sodium - 106 mg., potassium - 16 mg., cholesterol - 1 g.
EXCHANGES = 1 T free, 3 T - 1 fat

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

Recipes from Glen's personal collection.

Salmon Loaf

Servings: 4 servings

Ingredients:

1 can 16 oz salmon; drained 1 Egg;
4 slice Bread; crumbled 1 tb Lemon juice;
1 cub Thin white sauce;

Preparation:

Make the white sauce and set aside while you tear the bread into crumbs and take the skin and large bones out of the salmon. Mix the egg and lemon juice into the white sauce and beat the mixture into the white sauce with a fork until blended. Add to salmon and bread crumbs and fold until well mixed. Pour into one quart glass rin mold. Microwave on high for 7 minutes.
Remove and cover with waxed paper for 5 minutes for salmon loaf to carry over cook. Garnish with lemon slices and paprika.

1 Serving = 3 fat-meat exchange + 1 bread exchange + ¼ milk exchange 255 calories; 18 g carbohydrate; 25 g protein; 9 g fat

Posted by Jane Knox

Recipes from Glen's personal collection.

Salmon Patties With Creamed Peas

Servings: 6 sweet ones

Ingredients:

1 pound (1) can red salmon -=OR=-
2 large Eggs whites:( Egg subtitute 1 c Saltines; crushedwhat I use) 1 c Fat-free chicken broth;
1 tablespoon Onion; finely chopped 1 tb Cornstarch;
¼ teaspoon Salt; 1 tb Margarine;
1 cub White soda crackers; crushed 1 ½ c Peas; drained canned

Preparation:

Drain salmon and place the juice in a mixing bowl. Remove bones and dark skin from salmon and set aside. Add egg whites, onions, salt, and paper to salmon juice and mix together with fork. Crush the crackers with your hands. Do not use crackers crumbs. Add to the egg white mixture along with the salmon. Mix well with a fork to blend. (The cracker pieces and small chunks of salmon should still be visible.) Shape into patties on a small cookie sheet that has greased with margarine. Bake at 450 degrees for 35 to 40 minutes until firm and lightly browned. Stir broth and cornstarch together until smooth. Cook and stir over moderate heat in a small saucepan until thickened and smooth. Continue to cook and stir for another minute.
Add margarine and peas to sauce and mix lightly. Reheat to serving temerature. Serve 1 patty with 1/6 of the sauce( about 1/3 c.) per serving. Food Exchange per serving: 1 BREAD EXCHANGE + 2 LEAN MEAT EXCHANGE; CAL: 204; CHO: 14gm; PRO: 10gm; LOW-SODIUM DIETS: Omit salt. Use salt-free margarine, low-sodium crackers, and fresh or frozen peas. Discard salmon juice and substitute an equal amount of water.

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

Recipes from Glen's personal collection.

Salsa

Servings: 16 (2-tb)serv

Ingredients:

1 small Onion; chopped ½ c Fresh lemon;
1 small Green bell pepper; chopped Pepper to taste
1 small Red bell pepper; chopped 1 tb Fresh basil;
1 Tomato; chopped -=OR=-
½ cub Fresh lemon 1 tb Dried leaf basil;=OR=- Hot red pepper flakes;

Preparation:

Combine all ingredients in a small bowl. Let stand 20 minutes before serving. Add hot pepper flakes if desired. Makes 2 cups. Food Exchange per serving: FREE; CAL: CAL: 9g; CHO: 0mg; PRO: 0g; SOD: 3mg; 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.

Sassy Slaw

Servings: 4 servings

Ingredients:

3 tablespoon Sour Cream, reduced fat 1 lb Cabbage, sliced thin
3 tablespoon Apple Cider Vinegar ¼ sm Red Onion, chopped
2 teaspoon Sugar ¼ Green Pepper, chopped
1 teaspoon Salt 1 Carrot, shredded
6 drop Tobasco Sauce, or Hot Sauce

Preparation:

Stir together sour cream, vinegar, sugar, salt and tobasco sauce in small bowl. Cover with plastic wrap and refrigerate 1 to 2 days.
Place cabbage, onion, pepper and carrot in plastic storage bag. Seal.
Refrigerate 1 to 2 days.
Before serving, combine sour cream mixture and cabbage mixture in large bowl. This may be done up to 1 day before serving. Serve cold.

NUTRIENT VALUE PER SERVING: 69 Calories, 3 g Protein, 2 g fat, 13 g Carbohydrate, 582 mg Sodium, 4 mg Cholesterol. EXCHANGES: 2 ½ Vegetable,?
1/3 fat.

From Family Circle's Quick & Easy Recipes.

Recipes from Glen's personal collection.

Saucy Asparagus

Servings: 8 servings

Ingredients:

1 can Cream/asparagus soup; 1 ½ lb Fresh asparagus spears;campbell's NEW (10.75 oz) -trimmed and cut into 1"
2 tablespoon Milk; -pieces

Preparation:

In 2-quart saucepan over medium heat, combine soup and milk. Heat to boiling, stirring often. Add asparagus. Cover; cook over low heat 10 minutes or until asparagus is tender, stirring occasionally. Serve with grated Parmesan cheese if desired.

Preparation time: 10 minutes. Cooking time: 15 minutes.

Recipes from Glen's personal collection.

Saucy Cheese Spread

Servings: 16 servings
Source: Sugar Free...That's me! by Judith S. Majors, copyright 1978,
Annotation: ISBN #0-345-28708-8. Formatted into MM by Ursula R. Taylor. Put cheese on plate. Make holes with fork along top. Pour soy sauce over slowly, sprinkle with sesame seeds if desired. Serve with crackers or vegetable sticks. Servings - 16, 1 tbsp. = 45 calories, and 1 fat exchange. PERSONAL NOTE from Ursula Taylor - to make this for a party - why not blend the cheese and the soy sauce, form into a ball - then roll in the sesame seeds....place on a serving tray and surround with crackers and/or vegetables.

Ingredients:

8 ounce Pkg. cream cheese, room ¼ c Soy saucetemperature 1 ts Toasted sesame seeds - opt.

Preparation:

Recipes from Glen's personal collection.

Saucy Cheese Topping

Servings: 16 servings
Source: Sugar Free...That's me! by Judith S. Majors, copyright 1978.
Annotation: ISBN #0-345-28708-8. Formatted into MM by Ursula R. Taylor. Make a paste for flour and 2 tbsp. milk in saucepan. Stirring constantly, gradually add the remaining milk. Cook until thickened. Add seasoning and cheese and stir over low heat until thickened. Serve over potatoes or vegetables. Servings - 16. 1 Tablespoon = 20 calories and 1/4 med. fat meat exchange.

Ingredients:

2 tablespoon Flour ½ ts Salt
1 cub Skim milk ¼ ts Pepper
¼ teaspoon Dry mustard - optional ½ c Grated american cheese

Preparation:

Recipes from Glen's personal collection.

Sauteed Mushrooms

Servings: 2 servings

Ingredients:

4 tablespoon Margarine; Freshly ground pepper;
½ pound Mushrooms; fresh ½ c Italian parsley; chopped
¼ cub Onions; sliced 2 tb Lemon juice;
Salt to taste -or more is desired

Preparation:

Slice mushrooms, (remove and discard stems if shitakes). Heat margarine in medium to large frying pan. Add mushrooms to margarine. Saute over medium heat for 3 to 4 minutes, or until they begin to soften. Add onions are limp and begin to clear---about another 3 minutes. Add 2 tablespoons lemon juice, salt and bit of ground pepper. Taste for seasonings, and add more additional lemon juice, if you wish. Top with parsley. Serve immediatey, or freeze for later use.

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

Recipes from Glen's personal collection.

Sauteed Sliced Zucchini

Servings: 8 servings

Ingredients:

10 small Straight green zucchini 4 tb Butter
1 teaspoon Salt Pepper

Preparation:

Cut ends off zucchini and slice, lengthwise, in very thin slices.
Put in colander and sprinkle with salt. Stand for 15 minutes to allow zucchini to disgorge juices. Taste zucchini and if it is too salty, rinse well under cold water. Drain well. Heat butter in a frypan, add pepper and toss slices for a few minutes until they are hot. Serve at once. Bon-Appetit, Exec.Chef. Magnus Johansson

Recipes from Glen's personal collection.

Savory Carrot Casserole

Servings: 4 sweet ones

Ingredients:

3 cub Carrots; shredded (about ¼ ts Mustard; dry6 medium ½ c Hot Water;
1 small Onion; chopped ¼ c Walnuts; chopped coarsely
½ teaspoon Salt; 1 tb Margarine or butter;
½ teaspoon Savory leaves; dried

Preparation:

Mix carrots, onion, salt, savory and mustard in ungreased 1 ½ quart casserole mixture. Pour water over carrot mixture. Cover and cook in 350 degrees. Cover and cook in 350F oven until carrots are tender, about 45 minutes. Cook and stir walnuts in margarine or butter over medium heat until walnuts in margarine are toasted, about 2 minutes. Spoon over carrotes. 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.

Savory Sprouts

Servings: 4 servings

Ingredients:

10 ounce Frozen brussell sprouts; ¼ ts Dried basil;(1 package) 1 pk Instant chicken broth;
1 tablespoon Margarine; + ⅛ ts Pepper;
1 teaspoon Margarine 1 ds Nutmeg;
⅛ teaspoon Ground savory;

Preparation:

Cook Brussell sprouts according to package directions. Drain. While sprouts are cooking, melt margarine in a small saucepan over medium heat. Add remaining ingredients and pour over sprouts. Toss and serve

Per serving: 3g protien, 4g fat, 6g carb., 264mg sodium, 0mg chol., 62 calories.

Recipes from Glen's personal collection.

Scalloped Corn

Servings: 5 servings

Ingredients:

2 cub Corn, fresh; cut from cob 2 tb Butter; divided
2 Eggs; slightly beaten 2/3 c Half-and-half
¼ cub Green pepper; minced Paprika
½ teaspoon Salt Parsley; opt.
1 cub Cracker crumbs; divided

Preparation:

Combine corn, eggs, green pepper, and salt; mix well. Spoon half of mixture into a greased 1-½ quart casserole. Sprinkle with half of cracker crumbs, and dot with 1 tablespoon butter. Repeat layers; pour half-and-half over top.

Bake at 325 degrees for 30 to 35 minutes. Remove from oven, and sprinkle with paprika. Garnish with parsley, if desired.

SOURCE: Southern Living Magazine, July 1980. Typos by Nancy Coleman. Nancy O note: Maybe for the diabetic,

Recipes from Glen's personal collection.

Scalloped Potatoes And Onions #4

Servings: 10 servings
Recipes from Glen's personal collection.

Scalloped Potatoes*

Servings: 10 servings

Ingredients:

Clove garlic, minced 1 ½ c Skim milk
1 tablespoon Diet margarine 1 ½ lb Red potatoes, thinly sliced*
1 tablespoon Cornstarch ¼ c Chopped onion
½ teaspoon Salt ¼ c Chopped fresh parsley
⅛ teaspoon Pepper Vegetable cooking spray

Preparation:

* Peel potatoes if desired.
Saute garlic in melted margarine in a small saucepan until tender.
Stir in cornstarch, salt and pepper. Add milk, stirring well. Cook over medium heat, stirring constantly, 2 minutes or until mixture is thickened and bubbly. Remove sauce from heat, and set aside.
Arrange half each of potatoes, onion, and parsley in bottom of a 2 quart casserole dish coated with cooking spray. Top with half of sauce.
Repeat layers with remaining potatoes, onion, parsley and sauce.
Cover and bake at 350 degrees F. for 45 minutes. Stir once during baking time. Uncover and bake an additional 30 minutes or until potatoes are done.

PER SERVING:½ cup= calories - 82, carbohydrate ~ 16 g., protein - 3 g., fat - 1 g., cholesterol - 1 mg., fiber - tr., sodium - 134 mg. Exchange ~ 1 starch.

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

Recipes from Glen's personal collection.

Scallops In Lemon Butter

Servings: 4 servings

Ingredients:

1 pound Scallops; fresh or thawed ¼ ts Salt;
2 tablespoon Butter or margerine; 2 tb Lemon juice;
pinch Basil; Paprika;
pinch Crushed rosemary;

Preparation:

On high power, melt butter or margerine in a glass dish (8" pan works well) with rosemary, basil and salt for one minute. Add scallops and lemon juice and stir well to coat. Reduce heat to medium (60%) power, cover with waxed paper and cook 7-8 minutes until scallops are tender and white. Stir twice during cooking time. Sprinkle with paprika, cover with waxed paper and let carry over cook for 5 minutes. Serve and enjoy.

1 serving = 1-½ fat exchange + 3 fat-meat exchange; 235 calories 0 g carbohydrate; 21 g protein; 16.5 g fat

Posted by Jane Knox

Recipes from Glen's personal collection.

Scrambled Eggs Benedict

Servings: 4 servings

Ingredients:

4 Thin slices reduced-sodium ⅛ ts (plus a pinch) black pepperham (about ¼ lb.) 1 lg Egg
1 cub Low-sodium chicken broth 4 lg Egg whites
3 tablespoon Unsalted margarine 2 tb Skim milk
2 tablespoon Flour 2 English muffins, split
1 tablespoon Lemon juice 2 tb Minced parsley

Preparation:

Preheat the oven to 350 degrees F. Wrap the ham slices in aluminum foil, place in the oven, and heat for 10 minutes. In a small saucepan, heat the chicken broth until it just starts to simmer.
Meanwhile, melt 2 Tablespoons of the margarine in another small heavy saucepan over moderate heat. Add the flour and cook, stirring constantly, for 2 minutes. Whisk in the hot chicken broth and the lemon juice; bring to a simmer and cook, stirring, for 2 minutes or until the sauce has thickened. Stir in ⅛ teaspoon of the pepper.
In a small bowl, beat together the egg, egg whites, skim milk and the pinch of black pepper. Melt the remaining Tablespoon of margarine in a heavy 10-inch skillet over low heat, add the egg mixture, and cook, stirring often, for 4 to 5 minutes or until the eggs are set.
While the eggs are cooking, toast the muffins, then place a slice of ham on top of each half. Place ¼ of the scrambled eggs on top of each slice of ham, spoon the sauce over all, and sprinkle with the parsley. Serves 4.

Nutritional information per serving: calories - 236, protein - 13 gm., total fat - 12 mg., saturated fat - 2 gm., carbohydrates - 18 gm., cholesterol - 67 mg., fiber - 0, added sugar - 0, sodium - 449 mg.*

FROM: Great Recipes for Good Health by Reader's Digest copyright 1988

* Note: This only has a quarter of the cholesterol of standard Eggs Benedict. You can reduce the sodium by 200 mg. if you substitute chicken or turkey for the ham.

Recipes from Glen's personal collection.

Seafood Dip

Servings: 14 servings

Ingredients:

1 package (4-serving size) JELL-O ½ c Cocktail sauceBrand Lemon Flavor Sugar- 2 tb Lemon juiceFree Gelatin ½ lb Imitation crabmeat, chopped
¾ cub Boiling water 1 c Chopped celery
1 carton (8 oz.) plain lowfat yogurt ¼ c Finely chopped onion
1 carton (8 oz.) reduced-calorie sour 1 ½ ts Dill weedcream

Preparation:

Completely dissolve gelatin in boiling water. Stir in yogurt, sour cream, cocktail sauce and lemon juice until well blended. Chill until thickened, 20 to 25 minutes.
Stir in imitation crabmeat, celery, onion and dill weed until well blended. Pour into 5-cup mold which has been lightly sprayed with non-stick cooking spray. Chill until set, about 3 hours. Unmold. Serve with vegetable sticks or lowfat crackers. Makes 4 2/3 cups or 14 servings.

Nutritional information per serving: calories - 70, protein - 4 gm., fat - 2 gm., carbohydrates - 6 gm., cholesterol - 10 mg., sodium - 280 mg.
Diabetic Exchanges: Whole 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: You could further lower the fat count by using the nonfat versions of the sour cream and yogurt called for in recipe. (Trish)

Recipes from Glen's personal collection.

Seasoned Popcorns

Servings: 1 snack

Ingredients:

1 quart Air-popped popcorn -spray
Butter-flavored cooking

Preparation:

Recipes from Glen's personal collection.

Self-Rising Flour

Servings: 1 cup
Recipes from Glen's personal collection.

Semisweet Dipping Chocolate

Servings: 1 batch

Ingredients:

1 cub Nonfat dry milk powder; ½ c Water;
1/3 cub Cocoa; 1 tb Vegetable oil;
2 tablespoon Paraffin wax; 1 tb Liquid sugar replacement;

Preparation:

Combine milk powder, cocoa and wax in food processor or blender, blend to the consistency of soft powder. Pour into top of double boiler and add water, stirring to blend. Add liquid shortening. Place over hot (not boiling) water, cook and stir until wax pieces are completely dissilved and mixture thick, smooth and creamy. Remove from heat. Stir in sugar replacement and cool slightly. Dip candies according to recipe directions.
Shake off excess chocolate. Place on very lightly greased waxed paper and allow to cool completely. (If candies do not remove easily, slightly warm the wax paper over electric burner or with cloth iron.) Store in a cool place.

Yield: 1 c. (250 ml) Exchange, full recipe: 3 low-fat milk Calories, full recipe: 427 Source: The Diabetic Chocolate Cookbook by Mary Jane Finsand Posted: by Unknown

Recipes from Glen's personal collection.

Sesame Asparagus

Servings: 6 sweet ones

Ingredients:

8 ounce (2 pkg)frozen cut asparages; -=OR=-
2 ½ ounce (1 jar) mushrooms; drained 2 tb Margarine;sliced 1 ts Lemon juice;
2 tablespoon Butter 1 ts Sesame seed; toasted

Preparation:

Cook frozen asparagus according to package directions. Drain well. Season to taste with salt and pepper. Gently stir in mushrooms, margarine and lemon juice. Cook until heated through. Turn mixture into serving bowl; sprinkle with sesame seed. Source: The Better Homes and Garden All-Time Favorite Vegetable Recipes Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Sesame Chicken

Servings: 4 sweet ones

Ingredients:

12 ounce Poached chicken; 2 cl Garlic; minced
1 pound Fresh asparagus; 2 tb Gingerroot; grated
4 Green onions; 2 tb Fresh lime juice;
1 tablespoon Sesame oil; 1 tb Toasted sesame seeds;

Preparation:

Cut chicken into strips about 2" long. Snap off ends of asparagus and cut diagonally in 1" pieces. Julienne the green onions and steam 4 minutes or until tender; remove from heat. In a non-stick pan or wok, heat the oil; cook garlic and gingerroot 30 seconds. Add asparagus, green onions, chicken, lime juice and sesame seeds; stir-fry until asparagus is crisp-tender. You can use broccoli flowerets if asparagus is unavilable.
Serve with Wild Rice. Food Exchange per serving: 3 LOW-FAT MEAT EXCHANGE + 2 VEGETABLE EXCHANGE; CAL: 185; CHO: 72mg; CAR: 5g; PRO: 28g; SOD: 75mg; FAT: 6g;

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

Recipes from Glen's personal collection.

Sesame Soba Noodles

Servings: 6 sweet ones

Ingredients:

8 ounce Soba noodles; (Japanese -=OR=-buckwheat) 2 tb Peanut butter;=OR=- ¼ ts Cumin; ground
8 ounce Wheat noodles; ⅛ ts Chili powder;
6 tablespoon Chicken broth; ds Red(cayenne) pepper;
1 cl Garlic; Pinch of salt
¼ teaspoon Gingerroot; 3 tb Warm water;
1 tablespoon Lime juice; fresh 3 Green onions;
2 tablespoon Tahini; (seseame butter) 1 ts Sesame seeds; toasted

Preparation:

Bring a large kettle of water to a boil and cook noodles until al dente, about 5 minutes. Run under cold water for a few seconds, drain, and turn into a serving bowl. Toss with 2 tablespoons of broth. Place in freeze to chill quickly. In a small bowl, combine garlic, gingerroot, 1 teaspoon of lime juice, tahini, cumin, chili powder, cayenme, salt and water. When pasta is room temperature, toss with sesame sauce until coated. Add remaining lime juice and broth; toss. Garnish with green onions and seasame seeds. Food Exchanges per serving: 2 STARCH/BREAD EXCHANGES; CAL: 143; CHO:
0mg; PRO: 5g; SOD: 136; 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.

Sesame Spinach Salad

Servings: 4 sweet ones

Ingredients:

1 pound Fresh spinach; 1 tb Walnut oil;
1 cub Mushroomes; sliced Few dashes sesame oil;
1 tablespoon Water; 1 tb Toasted seasame seeds;

Preparation:

Wash spinach thouroughly and trim off tough stems. Spin or pat dry. Mix remaining ingredients together and toss with spinach. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE; CAL: 71; CHO: 0mg; CAR:
5g; PRO: 3g; SOD: 217mg; 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.

Shoyu Coffee Chicken

Servings: 6 servings

Ingredients:

5 pound Chicken; cut into pieces 1 cup
2/3 cub Shoyu;(soy sauce) 1 c Water;
1/3 cub Brewed coffee; ½ Inch fresh ginger root;
1 cub Sugar; =peeled minced=OR=- 2 cl Garlic
SUGAR SUBSTITUTE equal to

Preparation:

Combine all ingredients in an eight-quart pot. Bring to a boil. Cover and simmer over medium heat for 30 to 40 minutes. Do not stir. Keep covered and shake the pot once or twice during cooking. The Friendly Exchange by Adele DeiSavio, Hilo, Hawaii Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Shrimp 'n' Rice Salad

Servings: 4 servings

Ingredients:

1 pound Shrimp; cooked, peeled, and ½ ts Saltdeveined ¼ ts Pepper
2 cub Rice; cooked 3 tb Mayonnaise
¼ cub Celery; thinly sliced Lettuce
¼ cub Olives, stuffed; sliced 2 Tomatoes; cut in wedges
¼ cub Pepper, green; chopped Celery leaves
¼ cub Pimiento; chopped French dressing; commercial
¼ cub Onion; minced

Preparation:

Combine first 10 ingredients, and toss lightly. Chill thoroughly. Serve on lettuce, and garnish with tomat wedges and celery leaves. Serve with French dressing.

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

Recipes from Glen's personal collection.

Shrimp Teriyaki

Servings: 4 servings

Ingredients:

3 tablespoon Soy sauce(low-sodium) ⅛ ts Garlic powder;
1 tablespoon Water ¼ ts Ground ginger;
1 tablespoon Seasame oil + 2 ts Honey;
1 teaspoon Sesame oil 1 ¼ lb Peeled, deveined shrimp;
2 teaspoon Sherry extract;

Preparation:

Combine all ingredients except shrimp in a bowl. Add shrimp and marinate several hours, stirring occasionally. Preheat broiler. Remove shrimp from marinade, place on broiler pan and broil 5 minutes. turn and broil until shrimp is just done. Heat marinade and serve with shrimp.

Per serving: 30g protein, 7g fat, 5g carb., 982mg sodium, 216mg chol., 209 calories.

Recipes from Glen's personal collection.

Simplified Apple Strudle

Servings: 1 servings
Recipes from Glen's personal collection.

Sky-High Rice Salad

Servings: 6 servings

Ingredients:

3 cub Rice, regular; cooked, cold ¾ ts Salt
1 cub Corn, whole kernel; cooked, Pepper, black; to tastecold ¼ ts Curry powder
1 cub Celery; thinly sliced 2 tb Chutney
¼ cub Pepper, green; chopped 1/3 c Dressing, French
¼ cub Olived, stuffed; sliced Crisp salad greens
3 tablespoon Onion; minced 2 Eggs; hard-cooked, sliced
¼ cub Pickle, dill; chopped

Preparation:

Combine first 9 ingredients. Stir curry powder and chutney into French dressing; pour over salad. Toss lightly, and chill until serving time.
Mound on crisp salad greens. Garnish with slices of hard-cooked eggs.

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

Recipes from Glen's personal collection.

Slow-Poke Jambalaya

Servings: 6 servings

Ingredients:

1 Bell pepper,chopped ⅛ ts Cayenne
1 Onion,chopped ½ ts Salt
2 Med tomatoes,chopped 4 oz Smoked sausage,chopped
1 cub Chopped celery 8 oz Chicken breast,chopped
1 Clove garlic,crushed 2 c Beef broth or bouillon
2 tablespoon Minced parsley ½ lb Cooked shelled shrimp
2 teaspoon Chopped thyme leaves 1 c Cooked rice
2 teaspoon Oregano leaves,chopped

Preparation:

Shell shrimp, halve lengthwise.
In slow cooker,combine all ingred. except shrimp & rice. Cover & cook on low 9-10 hours. Turn slow cooker on high, add cooked shrimp & cooked rice.
Cover; cook on high 20-30 minutes. Source: "Crockery Favorites" by Mable Hoffman & The Hamilton Journal From Robbie Shelton's Database.

Recipes from Glen's personal collection.

Slushy

Servings: 1 servings
Source: Sugar Free...That's me! by Judith S. Majors, copyright 1978,
Annotation: ISBN #0-345-28708-8. Put in blender until ice is finely chopped but not liquified. Children love it and it is particular nice when you need a treat and all exchanges for the day are gone or to get between meals. Serves 1. Free Exchange.

Ingredients:

1 can Sugar Free soda in your 8 ea Ice cubeschoice of flavor

Preparation:

Recipes from Glen's personal collection.

Smooth-As-Silk Frosting

Servings: 1 servings

Ingredients:

1 Env. unflavored gelatin; -replacement
½ cub Water; 2 Eggs white; stiffy beaten
1/3 cub Granulated brown sugar 1 ts Vanilla extract;

Preparation:

Sprinkle gelatin over water in saucepan; allow to soften for 5 minutes.
Bring to a boil. Add brown sugar replacement and stir to disolve. Remove from heat; cool to the consistancy of thin syrup. Beating constantly, pour syrup in a thin stream into a beaten egg whites. Beat in Vanilla. Yield:
Frosts sides and tops of any size cake. Food Exchange per 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.

Sour Cream Spice Cake

Servings: 18

Ingredients:

1/3 cub margarine
3 tablespoon granulated brown sugar;replacement
2 eggs
2 teaspoon cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg
2 cub flour; (sifted)
1 teaspoon baking powder
1 ¼ teaspoon baking soda
½ teaspoon salt
½ cub water
1 cub sour cream
½ cub raisins
¼ cub walnuts chopped

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



Converted by MM_Buster v2.0n.

South Seas Chicken Fried Rice

Servings: 8 servings
Recipes from Glen's personal collection.

Spaghetti Sauce

Servings: 6 servings

Ingredients:

1 teaspoon Vegetable oil; 1 ts Salt;
2 cl Garlic; chopped ½ ts Oregano;
1 medium Onion; chopped ½ ts Basil;
1 can Tomatoes; mashed or pureed ½ ts Thyme;
1 cub Water or beef broth; ¼ ts Ground cloves;
¼ cub Tomato paste; ¼ ts Pepper;
1 tablespoon Dried parsley;

Preparation:

Heat oil in a heavy saucepan. Saute garlic and onion for three minutes or until limp. Stir in tomatoes, water and tomato paste. Add parsley, salt, oregano, thyme, basil, cloves and pepper; stir well. Bring to a boil, reduce heat and simmer, stirring occasionally for one hour, until sauce is reduced by ¼.

Makes 6 services (3 cups) 1 serving = ½ cup : 1 fruits & vegetables choice
: 9 g carbohydrate
: 2 g protein
: 1 g fat
: 220 kilojoules
: 53 calories Posted by Jane Knox

Recipes from Glen's personal collection.

Spaghetti With Broccoli Pesto

Servings: 6 sweet ones

Ingredients:

¼ pound Broccoli flowerets; ¼ ts Salt;
¼ cub Fresh parsley; chopped ⅛ ts Pepper;
2 cl Garlic; minced 8 oz Spaghetti
2 tablespoon Walnuts; chopped -=OR=-
2 tablespoon Romano cheese; grated 8 oz Linguini;
2 tablespoon Virgin olive oil;

Preparation:

In a blender or a food procesor fitted with the metal blade, place all ingredients except spaghetti and process to a puree. Bring a large kettle of water to a boil and spaghetti until al dente, about 8 minutes. Drain in a colander, return to the kettle, stir in broccoli sauce and heat to warm.
Food Serving per Serving: 2 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE 184 CAL:
CHO: 1mg; CAR: 29g; PRO: 7g; SOD: 100mg; 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.

Spaghetti With Turkey Sauce

Servings: 6 servings

Ingredients:

¾ pound Ground turkey; -dry), cooked w/o salt
¼ teaspoon Pepper;(optional) 30 oz (1 jar; Garden Variety
6 cub Hot spaghetti;(about 12oz. Spaghetti sauce (chunky)

Preparation:

Over medium hi heat, heat 10 inch skillet for 1 minute. Add turkey; cook until no longer pink, stirring to separate meat. Add spaghetti sauce and pepper. Heat to boiling. Reduce heat to low. Cover; cook 5 minutes, stirring occasionally. Serve over spaghetti. Garnish with fresh sage leaves, if desired.

Calories: 396; Fat: 8g; Protein: 19g Carbohydrates: 60g; Cholesterol: 38mg; Sodium: 558mg

Recipe from Deliciously Healthy Recipies (c) 1993..p 28... typed by Kerri Christie

Recipes from Glen's personal collection.

Spanish Rice #4

Servings: 4 servings
Source: Sugar Free...That's me! by Judith S. Majors, copyright 1978,
Annotation: ISBN #0-345-28708-8. Formatted into MM by Ursula R. Taylor. Mix all ingredients together and bake at 350 for 30 minutes or until heated through and bubbly. Fluff with fork before serving. 4 servings, 1 serving = 85 calories, 1 bread exchange and 1/2 vegetable exchange.

Ingredients:

2 cub Cooked rice 1 ts Salt
2 teaspoon Diced green pepper ½ ts Pepper
½ cub Onion 1 c Tomato uice
2 teaspoon Pimento bits 1 ts Worchestershire sauce

Preparation:

Recipes from Glen's personal collection.

Sparkling Lemon Ice

Servings: 6 servings

Ingredients:

1 package (4-serving size) JELL-O 1 c Cold lemon-lime seltzer *Brand Lemon Flavor Sugar- 3 tb Fresh lemon juiceFree Gelatin ½ ts Grated lemon peel
1 cub Boiling water

Preparation:

* Be sure to use the flavored seltzer, NOT lemon lime soda.

Completely dissolve gelatin in boiling water. Add seltzer, lemon juice and peel. Pour into 8- or 9-inch square pan; cover. Freeze until firm, about 3 hours.
Remove from freezer; let stand at room temperature 10 minutes to soften slightly. Beat at medium speed with electric mixer or process with food processor until smooth. Spoon or scoop into individual dishes. Serve immediately. Makes 6 servings.

Nutritional information per serving: calories - 8, protien - 1 gm., fat ~ 0 gm., carbohydrates - 1 gm., cholesterol - 0 mg., sodium - 50 mg.
Diabetic Exchange: FREE.

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.

Spa-Sensational Tuna

Servings: 2 servings

Ingredients:

1 can White albacore; 1 ts Tarragon; finely chopped
3 tablespoon Nonfat yogurt; ½ ts Lemon juice; fresh
¼ cub Cucumber; chopped 1 ts Low-sodium soy sauce;
2 tablespoon White onion; finely chopped Whole wheat pita bread;
1 tablespoon Celery; finely chopped 1 Tomato; thinly sliced
1 teaspoon Dijon mustard; Radish sprouts;

Preparation:

Fill to halved pita breads with tomato, radish sprouts and the tuna mixture. Source: The San Diego Union-Tribune Food Section, Sept 29, 1994 & Josef Lageder The La Costa Resort Hotel and Spa Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Speedy Barbeque Sauce

Servings: 1 cup

Ingredients:

½ cub Undiluted tomato soup; 1 ts Celery seed;
3 tablespoon Red wine or cider vinegar; ½ ts Chili powder;
1 tablespoon Molasses;

Preparation:

Combine tomato soup, vinegar, molasses, celery seed and chili powder in a jar, seal, shake until well mixed. Store, tightly covered, in the refrigerator, up to 1 month.

*DIABETICS: USE SPARINGLY, AS MOLASSES IS A FORM OF SUGAR.

Makes 2/3 cup 1 serving = 1 Tablespoon 1 Extra choice; 3 g carbohydrate; 50 kilojoule; 12 calories

Recipes from Glen's personal collection.

Spiced Rice

Servings: 8 - 10 folks

Ingredients:

1 large Onion; finely sliced ½ c Cashew nuts; chopped
4 ounce Margarine; 2 c Basmatic rice;
1 ½ Inch fresh ginger; minced 3 c Water
1 cl Garlic; minced 2 Ripe tomatoes; coarsely
½ pound Fresh peas; -chopped
¼ cub Golden raisins; Salt to taste

Preparation:

Fry the onions in the margarine till golden brown. Add the ginger and garlic. Cook over low flame for about 2 minutes. Add peas, and cook for another 2 minutes. Add nuts and raisins, cook for an a minute, then add the rice and cook 2 minutes. Add the water and bring to a boil. Add tomatoes and salt to taste. Cover and simmer over a low flame for about 20 minutes, until done. Source: The San Diego Union Food Section, Sept 1, 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Spiced Tomato Soup

Servings: 6 servings

Ingredients:

6 cub Peeled tomatoes; chopped Salt and pepper to taste;
½ cub Onions; chopped 1 tb Sugar; or sugar sub
1 tablespoon Mixed pickling spices; 3 tb Flour;
2 tablespoon Margarine;

Preparation:

In blender, blend tomatoes and onions until smooth. Strain into saucepan.
Place pickling spices in a tea ball or cheesecloth. Add to saucepan with margarine, salt, pepper, and sugar. In a small bowl, stir flour into a small amount of soup mixture until blended. Add to soup. Cook, uncovered, over low heat 30 minutes, stirring frequently.

Per serving: 2g protein, 4g fat, 14g carb., 59mg sodium, 0mg chol., 95 calories.

Recipes from Glen's personal collection.

Spicy Salsa

Servings: 7 Servings

Ingredients:

16 ounce Can Whole Tomatoes
1 small Green Pepper, chopped
1/3 cub Mild Onion, chopped
3 tablespoon Green Onion, chopped
4 ounce Can Green Chilies, diced,rinsed and drained
3 tablespoon Cilantro, freshly chopped
½ Garlic Clove, minced

Preparation:

Puree tomatoes with their juice in a blender or food processor.

Combine other ingredients and stir into tomatoes. (Chill in refrigerator up to 5 days.)

Yield: 7 servings, 2-1/3 cups

One Serving = 1/3 cup Calories: 21 Protein: < 1 g Fat: < 1 g Carbohydrate: 5 g Fiber: 0.9 g Cholesterol: 0 mg Sodium: 314 mg Potassium: 192 mg

Exchange: 1 Vegetable

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

Spicy Szechwan Chicken

Servings: 6 sweet ones

Ingredients:

1 pound Chicken breasts ¾ c Thinly sliced drainedboneless skinned 1 ts Grated peeled fresh
1 cl Garlic, minced fine Canned bamboo shoots
4 teaspoon Cornstarch, divided Gingeroot
1 teaspoon Sugar ¼ c Diced green chilies
1 Egg white 2 tb Finely chopped green onion
2 tablespoon Soy sauce ½ c Shelled, roasted, skinned
2 tablespoon Vegetable oil Peanuts
3 tablespoon Dry sherry

Preparation:

Cut chicken into 2- by ½-inch strips. Place in a large pie plate.
Sprinkle 2 tsp. cornstarch over chicken and mix well to coat chicken. Add egg white and mix again. Heat oil in wok or a 12-inch frying pan. Add chicken and bamboo shoots and stir-fry about 3 minutes (use a wooden spoon or wooden fork). Add chilies and peanuts; stir-fry 2 minutes. Combine all remaining ingredients except green onion with remaining 2 tsp. cornstarch and add to wok or pan. Stir-fry and heat until sauce is thick and smooth and mixture is well blended. Add green onion. Stir-fry 30 seconds to warm onions. Serve immediately. Food Exchange per serving: 4 LEAN-MEAT EXCHANGES + 1 VEGETABLE EXCHANGE CAL: 266; CAR: 7gm; PRO: 28gm; FAT: 13gm; SOD: 493mg; CHO: 64mg; LOW-SODIUM DIETS: Substitute reduced-sodium (light) soy sauce. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess, R.D.,M.S. and Katharine Middleton Posted by: Fred Mueller

Recipes from Glen's personal collection.

Spicy Tomato Chicken

Servings: 4 servings

Ingredients:

-JUDI M. PHELPS (BNVX05A) 2 Egg whites
½ cub Quaker Oat Bran hot cereal; 2 Chicken breasts; split,uncooked -boned, skinned (abt ¾ lb)
1 ½ teaspoon Thyme leaves; crushed 2 tb Vegetable oil
1 ½ teaspoon Garlic powder ¼ c Dry white wine
⅛ teaspoon Ground red pepper; use ¼ 1 cn Low sodium tomato sauce-8oztsp. if you like it spicy ½ c Green onions; sliced

Preparation:

Recipes from Glen's personal collection.

Spicy Yoghurt Dip

Servings: 693 kilojoules

Ingredients:

8 13/16 ounce Skim Milk yoghurt
1 teaspoon Seeded mustard
1 teaspoon Curry powder 2 Shallots, finely chopped
1 tablespoon Finely chopped mint 1 Sachet Equal

Preparation:

Combine ingredients in a small bowl and stir until smooth. Serve with crisp raw julienne of carrot, celery, zucchini and snowpeas.

Nutritional analysis for total recipe: 693 Kilojoules (166 Calories), 1g fat, 17g Carbohydrate Total recipe = 1 carbohydrate exchange.

Posted by Aussie Kid, Iain Martain, Scotsman

Recipes from Glen's personal collection.

Splenda Fruit Sorbet

Servings: 8 sweet ones

Ingredients:

2/3 cub Water; -=OR=-
2/3 cub Splenda granular; 1 md Cantaloupe;
4 teaspoon Lemon juice; -=OR=-
1 medium Honeydew melon; 1 md Pineapple;

Preparation:

In small saucepan, combine water, splenda and lemon juice. Bring to boil.
Boil 1 minute. Cool to room temperature, about 15 minutes. Remove rind and seeds from fruit. Place fruit in food processor or blender and puree until smooth. Making about 2-½ to 3 cups of puree. Add the splenda mixture, and process until blended. Pour into 8x8x2 inch metal pan. Freeze at heast 4 hours, or overnight. Cover pan for longer storage. Let stand at room temperature for about 15 minutes to soften slightly before serving. Scoop into dessert dishes. Makes about 8 servings.

RASPBERRY SORBET: Use 4 cups fresh or frozen raspberries. Puree as above.
Press through sieve to remove seeds. Proceed as above.

NOTE: If you have an ice cream maker, follow manufacturer's directions.

Origin: Splenda Summer Recipe Booklet. Shared by: Sharon Stevens, Aug/94.

Recipes from Glen's personal collection.

Splenda Plum Conserve

Servings: 6 1/2 cups

Ingredients:

3 pound Freestone blue prune plums; 1 c Raisins;
1 medium Lemon; 1 c Chopped pecans;
4 cub Splenda granular;

Preparation:

Quarter and pit plums to measure 10 cups. Combine plums and grated peel of lemon in large saucepan. Squeeze juice from lemon and add water to make 2/3 cup. Ppour over plums. Bring mixture to boil over medium heat, stirring often. Stir in splenda and raisins. Simmer rapidly, stirring often, until mixture reaches desired thickness, about 45-60 minutes. Stir in nuts and simmer 3 minutes. Remove from heat. Ladle mixture into hot sterilized 1 cup canning jars, leaving ½ inch headspace. Remove any air bubbles by running a knife around inside of jars. Apply 2 piece canning lids that have been in boiling water for 5 minutes. Process in boiling water bath 15 minutes. Cool. Store in cool, dark location. Makes 6-½ cups.

Origin: Splenda Summer Recipe Booklet Shared by: Sharon Stevens, Aug/94.
MMMM

Recipes from Glen's personal collection.

Splenda Preserved Peaches

Servings: 3 - 5 c jars

Ingredients:

½ teaspoon Pure ascorbic acid; 3 c Water;
8 cub Water; 2 ¼ c Splenda granular;
2 pound Peaches;

Preparation:

Stir ascorbic acid into 8 cups water. Set aside. To remove skin from peaches, immerse peaches in boiling water 30-60 seconds. Dip in cold water and slip off skins. Cut each peach in hal and drop into ascorbic acid solution. Discard pits. Bring 3 cups water and splenda to boil in large saucepan. drain peaches and add to saucepan. Simmer 3 minutes. With slotted spoon, remove peaches from syrup and pack snugly, cut side down, into hot sterilized canning jars, leaving ¾ inch headspace. Add boiling liquid to cover fruit, leaving ½ inch headspace. Remove any bubbles by sliding a knife around inside of jar. Apply 2 piece canning lids that have been in boiling water 5 minutes. Process in boiling water bath 20 minutes for pints, or 25 minutes for quarts. Cool. Store in cool dark location.
Make 3-4 2 cup jars. Recipe may be doubled.

Origin: Splenda Summer Recipe Booklet Shared by: Sharon Stevens, Aug/94.

Recipes from Glen's personal collection.

Stir-Fry Broccoli And Mushrooms

Servings: 6 1 cup svs.
Source: ADA NEWS, ADA, Va. Affiliate, Inc. newsletter dated Sept. 1992.
Annotation: Formatted into MM by Ursula R. Taylor. Heat oil n large skillet or wok. Add garlic, broccoli, and mushrooms and stir about one minute. Add 2 tbsp. water. Cover and cook over low heat until broccoli is just tender - about 5 to 10 minutes. EXCHANGES: 1 Vegetable, 1/2 fat. Calories 47, Carbohydrate 5 gm, protein 2.6 gm, gat 2.6 gm, sodium 18 mg

Ingredients:

1 tablespoon Olive oil -flowerettes
2 cl Garlic, minced ½ lb Fresh mushrooms, sliced
2 Heads broccoli, cut into

Preparation:

Recipes from Glen's personal collection.

Strawberries Romanoff

Servings: 1 servings
Recipes from Glen's personal collection.

Strawberry - Banana Salad

Servings: 8 servings
Source: Brenda Landrum - *P ID#VPSR59A and posted in the diabetic forum
Annotation: on *P on 1/23/93....This was give to her by the dietician at a hospital... No other source give. Place the gelatins in a blender. Turn blender on low speed and slowly add boiling water. Blend until dissolved. Turn blender up to medium speed and slowly add the strawberries. Blend until smooth. Turn off the blender and add the remaining ingredients. Blend on medium speed until smooth and no cottage cheese particles can be seen. Pour into a 9 inch square pan. Refrigerate until set, about two hours. Cut into 8 squares to serve. Add a bit of SF topping to make it special. It's best eaten within 2 day. EXCHANGES per serving w/o the topping: 1/4 fruit, 1/4 milk Serving size ~ 1/8 of salad, Calories: 40, Fat: .5 gm, Protein: 4 gm, Carbohydrate: 5 gm, Sodium: 88 mg, Cholesterol: 1 mg. NOTE: This can also be put in a graham cracker crust and dressed up as a pie - but add the crust to the exchanges and nutritional information...

Ingredients:

3 ounce Pkg. SF Strawberry gelatin 1 lg Banana, cut into 1 in. pcs.
1 package Unflavored gelatin .25 oz. ½ c Low-fat cottage cheese
1 ¼ cub Boiling water ½ c Low-fat strawberry-banana
1 cub Whole strawberries -yogurt

Preparation:

Recipes from Glen's personal collection.

Strawberry And Blueberry Toppings

Servings: 4 servings
Recipes from Glen's personal collection.

Strawberry Banana Yogurt Shake

Servings: 5 servings

Ingredients:

2 cub Cold skim milk 1 ct (8 oz.) plain lowfat yogurt
1 package (4-serving size) JELL-O 1 c Crushed iceBrand Strawberry Flavor 1 lg Banana, cut into chunksSugar-Free Gelatin

Preparation:

Pour milk into blender container. Add remaining ingredients; cover.
Blend at high speed 30 seconds or until smooth. Makes 5 cups or 5 servings.

Nutritional information per serving: calories - 100, protein - 7 gm., fat - 1 gm., carbohydrates - 14 gm., cholesterol - 5 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.

Strawberry Chiffon Pie

Servings: 1 pie

Ingredients:

1 cub Water 1 Recipe low cal whipped topp
1 Env knox unflavored gelatine Ing
20 ounce (1 pk) kool aid unsweetened; 2 tb Instant dry milk
Drink mix (strawberry flav.) 9 Inch graham cracker crust=OR=- (see diabetic recipe)
20 ounce (1 pk) Wykler's unsweetened 9 Fresh strawberriesflavored soft drink mix (optional)
8 1 g packets equal sugar sub

Preparation:

Combine water and gelatin. Let set for 5 minutes and then heat until gelatin is melted. Add Kool aid mix and sweetener to gelatin. Mix well and refrigerate until slightly thickened. Prepare whipped topping while gelatin is thickening. Refrigerate until needed. Add dry milk to thickened gelatin and whip at high speed until creamy and stiff. Remove beater and gently fold in whipped topping into whipped gelatin. Spread filling evenly into graham cracker crust. Garnish eack serving with a fresh strawberry, placing a fresh strawberry in the center of the pie. Refrigerate until firm. Cut into 8 equal pieces. Per serving(⅛ of pie): Food Exchange per serving: 1 BREAD EXCHANGE + ¾ FAT EXCHANGE; CAL: 125; CHO: 15gm; PRO: 3 gm; FAT: 7 gm; LOW-SODIUM DIET: Omit salt. Use salt-free margarine.

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

Recipes from Glen's personal collection.

Strawberry Delights Fat-Free Spread

Servings: 16 ounces

Ingredients:

1 can Promise Ultra Nonfat 4 pk Equal Sweetener;Margarine; -=OR=-
8 large Ripe strawberries; pureed 8 ts Sugar(about ¾ cup)

Preparation:

In a medium bowl, combine all ingredients. Whisk until smooth. Keep refrigerated. Use as a spread on toast, bagels, muffins, or crackers.

Recipes from Glen's personal collection.

Sugar Free Blueberry Pie

Servings: 1 pie

Ingredients:

1 Recipe pastry crust; ⅛ ts Nutmeg;
4 cub Blueberries,; 1 tb Lemon juice;fresh or frozen, thawed 2 tb Quick tapioca;
4 teaspoon Sweet and Low; 8 10 drops liquid butter;
¼ teaspoon Cinnamon; -flavoring.

Preparation:

LIne 10" pie plate with crust Pick over, wash and drain berries mix next 6 ingredients together in small bowl toss with berries being careful to not crush the berries too much pour berries in crust, making sure all the "goodies" are scraped from the bowl. Cover with top crust, slit for steam to escape. Bake at 425 for 10 minutes, reduce heat to 325 for 45 minutes or until crust is golden brown and filling is bubbly.

For a little added flavor to the crust you can sprinkle with a light mixture of Sweet and Low and cinnamon.

Cool on wire rack, serve with dollop of Lite Cool Whip or small scoop of vanilla ice cream if desired.

Exchanges, Pie only - ⅛ pie equals 1 fruit, 1 ½ starch, 1 ½ fat

I usually put a large piece of foil or a cookie sheet under the pie to assure that no juices escape into the oven.

Enjoy, Jean

Source: Jean Thombs to Elizabeth Rodier. (Thanks to these two lovely ladies who pecked my interest in collecting diabetic recipes).

Recipes from Glen's personal collection.

Sugar Free Chocolate Chip Cookies

Servings: 48

Ingredients:

½ cub softened margarine
1 egg
1 teaspoon vanilla
¼ cub non-fat dry milk
½ cub sugar twin
¼ cub water
1 cub flour
½ teaspoon baking soda
2 ounce dietetic choc candy; diced

Preparation:

Cream together margarine and Sugar Twin. Add egg, vanilla, non-fat dry milk and water. Beat 1 minute at medium speed. Fold in chocolate candy. Drop from teaspoon onto ungreased cookie sheet. Bake at 350F for 20-25 minutes. 31 calories per cookie.



Converted by MM_Buster v2.0n.

Sugar Free Pear Butter

Servings: 4 cups

Ingredients:

4 quart Water; 2 ts Ground cinnamon;
½ cub Lemon juice; divided 1 ts Ground cloves;
4 pound Firm ripe pears; ¼ ts Ground allspice;(about 10 large) 8 12 packets sugar substitute
2/3 cub White grape juice;

Preparation:

In a kettle, combine water and ¼ cup lemon juice. Peel, core and quarter the pears, placing them in lemon juice mixture to retard browing until all have been peeled. Drain liquid in kettle. Add grape juice and remaining lemon juice; bring to a boil. Reduce heat to medium;cook until pears are soft,about 20@minutes, stirring occasionally. Cool. Press through a sieve or food mill, or process in a blender until smooth. Return puree to kettle.
Add spices;cook and stir until very thick;20-35 minutes. Remove from heat; stir in sweetener. Adjust sweetner to taste. Pour into jars or plastic containers. Refrigerate up to 3 weeks. ( For longer storage time pour hot into hot jars, leaving ¼ in. headspace. Process in a boiling ~water bath for 10 minutes. Use within 3 weeks of opening) Yield: 4 cups Diabetic Exchanges: One 1-tablespoon serving equals ½ fruit; also 26 calories, 1 mg. sodium,0 cholesterol,7gm. carbohydrate,trace protein, trace fat.

Source: Country Woman Magazine Aug/Sept. issue 1994. Shared by Cindy Clifton

Recipes from Glen's personal collection.

Sugar Free Strawberry Jam

Servings: 2 3/4 cups

Ingredients:

3 quart Whole strawberries; -sugar-free gelatinfresh or frozen 6 10 packets sugar substitute
1 package (3 oz) strawberry-flavored

Preparation:

Crush berries until a small amount of juice forms. Place in a medium saucepan; bring to a boil. Boil 2 minutes. Stir in gelatin until dissolved. Remove from heat add the sweetner and mix well. Adjust sweetner to taste. Pour into jars or plastic containers. Store in refrigerator up to 3 weeks. Yield: 2-¾ cups Diabetic Exchange: one 1-tablespoon serving equals a free food; also 10 calories, 6 mg. sodium, 0cholestrol, 3 gm.
carbohydrates, trace protein, 00 fat. Source: Country Woman Magazine Aug/Sept issue 1994 Shared by Cindy Clifton

Recipes from Glen's personal collection.

Sugar Free Whipped Topping

Servings: 24

Ingredients:

½ cub instant dry milk
1/3 cub cold water
2 tablespoon lemon juice
2 tablespoon sugar
¼ cub equivalent-sugar substitute
½ teaspoon vanilla

Preparation:

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 sugar and sugar substitute together and add gradually to the whipped milk while it is being beaten. Add vanilla to whipped topping and refrigerate until used. Can be spread on top of pies or used as a garnish for pies, puddings, or gelatins. It should be prepared as close to serving time as possible since it loses volume after a period of time. 1 serving = 2T exchanges = free (1/3 c is 1 veg exchange) calories=12



Converted by MM_Buster v2.0n.

Sugar-Free Fudge #1

Servings: 6 servings

Ingredients:

¼ cub Diet margarine-½ stick PERSONAL NOTES from Ursula
2 ounce Unsweetened chocolate -R. Taylor...to cut down on
24 package Equal sweetner -fat content -or 1 cup spoonable Equal *Use Healthy Choice Fat Free
1 teaspoon Vanilla **Use Grape-Nuts instead of
1 package 8 oz. reduced cream cheese; -nuts - they have no fatsoftened* -content..
½ cub Chopped nuts; optional**

Preparation:

Melt margarine over low heat. Add chocolate and stir until melted. Remove from heat and stir in sweetner and vanilla. Combine chocolate mixture with the cream cheese and beat until smooth. Stir in nuts - if used. Spread in lightly 8 greased square pan. Refrigerate until firm and keep in frig. This is great and you don't even notice the cream cheese even if you don't like cream cheese. You can add more Equal if you like it a little sweeter since some chocolate is a little more bitter than others. This was posted on *P by Bobbie Nutt - *P ID #JSXW66B.

Recipes from Glen's personal collection.

Sugar-Free Fudge #1 (Vg)

Servings: 6 servings

Ingredients:

¼ cub Diet margarine-½ stick PERSONAL NOTES from Ursula
2 ounce Unsweetened chocolate -R. Taylor...to cut down on
24 package Equal sweetner -fat content -or 1 cup spoonable Equal *Use Healthy Choice Fat Free
1 teaspoon Vanilla **Use Grape-Nuts instead of
1 package 8 oz. reduced cream cheese; -nuts - they have no fatsoftened* -content..
½ cub Chopped nuts; optional**

Preparation:

Melt margarine over low heat. Add chocolate and stir until melted. Remove from heat and stir in sweetner and vanilla. Combine chocolate mixture with the cream cheese and beat until smooth. Stir in nuts - if used. Spread in lightly 8 greased square pan. Refrigerate until firm and keep in frig. This is great and you don't even notice the cream cheese even if you don't like cream cheese. You can add more Equal if you like it a little sweeter since some chocolate is a little more bitter than others. This was posted on *P by Bobbie Nutt - *P ID #JSXW66B.

Recipes from Glen's personal collection.

Sugarless Raisin Cookies

Servings: 12

Ingredients:

¾ cub raisins
2/3 cub water
1 tablespoon liquid sugar substitute
1 teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoon margarine
1 egg
1 cub flour
1 teaspoon baking powder
¼ teaspoon salt

Preparation:

Combine raisins,water, sweetner, spices, and margarine in saucepan. Bring to a boil and cook 3 minutes. Cool. stir in egg. Mix flour, baking powder, and salt. Add to fruit mixture and mix well. Drop by teaspoon onto a lightly greased baking sheet. Bake at 350 degrees for 9 to 10 minutes. From ADA Family Cookbook vol. II. Exchanges per 2 cookies: 1 bread, 1 fat Cal 95, cho 16, pro 2,fat 3, Na 110, K 86.



Converted by MM_Buster v2.0n.

Summer Apple Salad

Servings: 12 servings

Ingredients:

3 package Gelatin, unflavored 2 lg Apples; unpeeled and finely
1 cub Water; cold -chopped (about 2-½ cups)
¾ cub Sugar 1 c Pepper, green; finely choppe
1 ½ teaspoon Salt ½ c Onion, green; chopped
3 cub Water; coiling Lettuce
1/3 cub Vinegar Apple wedges; opt.
¼ cub Lime juice

Preparation:

Soften gelatin in cold water; stir well. Add sugar and salt. Gradually add boiling water, stirring until gelatin is dissolved. Add vinegar and lime juice. Chill until consistency of unbeaten egg white. Fold in apple, green pepper, and onion. Spoon into 12 (½ cup) individual molds, and chill until set. Unmold on lettuce-lined plate, and garnish with apple wedges, if desired.

SOURCE: Southern Living Magazine, July, 1980. Typed for you by Nancy Coleman.

Recipes from Glen's personal collection.

Sunshine Orange Cake

Servings: 9 servings

Ingredients:

1/3 cub Reduced-calorie margarine, 1 ¼ c All-purpose flourmelted 2 ts Baking powder
Brown sugar substitute to = ½ ts Baking soda
¼ cub Brown sugar ¼ ts Ground cinnamon
Sugar substitute to = 1/3 c Raisins
¼ cub Sugar 2/3 c Unsweetened orange juice
1 Egg Vegetable cooking spray

Preparation:

Combine margarine, sugar substitutes, and egg; beat at high speed of an electric mixer 2 minutes.
Combine flour, baking powder, soda, and cinnamon, stirring to blend.
Stir in raisins.
Add flour mixture to creamed mixture alternately with orange juice, beginning and ending with flour mixture. Beat at low speed of an electric mixer after each addition.
Spoon batter into an 8-inch square baking pan coated with cooking spray.
Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cut into squares to serve. Makes 9 servings.

Nutritional information per serving: calories - 118, protein - 3 gm., fat - 3 gm., carbohydrates - 19 gm, cholesterol - 30 mg., fiber - trace, sodium - 257 mg. Diabetic 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.

Sunshine Punch

Servings: 12 servings
Source: Sugar Free...That's me! by Judith S. Majors, copyright 1978,
Annotation: ISBN #0-345-28708-8. Formatted into MM by Ursula R. Taylor. Combine all ingredients except soda. Chill. Add pop just before serving. This is really attractive if served with ice molded in a jello mold or block with with orange slices. Servings - 12 - 1/2 cup each. 1 Serving = 40 calories. 1 Fruit exchange.

Ingredients:

3 cub Orange juice - unsweetened Artificial sweetener equal
1 can 12 oz. unsweetened pineapple -to ½ cup sugarjuice 16 oz Bottle sugar free lemon-lime
½ cub Lemon juice -or ginger ale

Preparation:

Recipes from Glen's personal collection.

Sweet & Sour Texas Black-Eyed Pea Salad

Servings: 6 servings

Ingredients:

1 cub Black-Eyed peas; cooked ¼ c Sugar;
2/3 cub Carrots; cooked & diced ¼ c White vinegar;
1 medium Onion; chopped 2 tb Worcestershire sauce;
1 Green Bell pepper; chopped ¼ c Peanut oil;
3 tablespoon Pimientos; chopped 1/3 cn Tomato soup condensed;
1 cl Garlic; minced

Preparation:

Combine all ingredients in a large bowl. Chill for 4 hours or more. Serve on a bed of lettuce. Keeps well in refrigerator for 3-5 days. Origin:
Marjorie Luckenbach, Texas, Circa 1970

Recipes from Glen's personal collection.

Sweet And Pungent Beets

Servings: 4 servings

Ingredients:

2 cub Cooked beets; sliced 2 tb Cider vinegar
1 tablespoon Honey; + Salt to taste
1 teaspoon Honey

Preparation:

In saucepan, combine all ingredients and cookk until heated through. Serve hot or cold.

Per serving: 1g protein, 0g fat, 12g carb., 42mg sodium, 0mg chol., 49 calories.

Recipes from Glen's personal collection.

Sweet And Sour Potato Salad

Servings: 16 servings
Recipes from Glen's personal collection.

Sweet And Spicy Turkey Loaf

Servings: 4 servings

Ingredients:

1 pound Ground turkey 1 tb Parsley flakes
Salt to taste 1 tb Sweet pickle relish
¼ teaspoon Pepper 3 tb Ketchup
¼ teaspoon Ground nutmeg 1 ts Prepared mustard
1/16 teaspoon Ground cloves ½ c Finely chopped onions
⅛ teaspoon Garlic powder

Preparation:

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

Per serving: 21g protein, 12g fat, 6g carb., 285mg sodium, 76mg chol., 212 calories.

Recipes from Glen's personal collection.

Sweet 'n Sour Beets

Servings: 4 sweet ones

Ingredients:

2 teaspoon Cornstarch; 12 oz (1 can) beets; drained
½ cub Water 2 Packets of sweet 'N Low;
¼ cub Distilled white vinger;

Preparation:

In a small saucepan, mix cornstarch with water and vinger. Stir over medium heat until mixture thickens. Add beets and Sweet 'N Low. Let stand for 30 minutes. Just before serving, reheat until hot. Serving size: (1/3 cup) Food Exchange per serving: ¾ VEGETABLE EXCHANGE; (MY GUESS) 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.

Sweet Potato Crisps

Servings: 4 sweet ones

Ingredients:

4 medium Size sweet potatoes; ½ ts To 1 ts pepper;
1 teaspoon To 2 ts walnut oil; ½ ts Hot hungarian paprika;
2 teaspoon Onion powder; -=OR=-
2 teaspoon Garlic powder; ½ ts Chili powder;

Preparation:

Preheat oven to 450 degrees. Scrub potatoes well and cut in ⅛" slices.
Coat a non-stick baking sheet with walnut oil and arrange potatoes on it.
Combine the seasonings. Sprinkl potatoes with half of the seasonings. Bake 10 minutes. Using a large spatula, turn, sprinkle with remaining seasonings and bake 10 minutes until crisp. Serve immediately. This is a perfect as appetizers as well a vegetable accompaiment. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + ½ FAT EXCHANGE; CAL: 101; CHO: 0mg; CAR: 19g; PRO: 1g; SOD: 6mg; 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.

Sweet Potato Rolls

Servings: 8 servings

Ingredients:

1 cub Flour; + 2 tb Dried chives;
2 tablespoon Flour 1 Egg;
1 ½ teaspoon Baking powder; 6 oz Sweet potato; shredded
¼ teaspoon Salt; -peeled
½ teaspoon Lemon peel; grated ½ c Plain lowfat yogurt;
¼ teaspoon Baking soda; 1 tb Margarine; melted
¼ teaspoon Dried basil; 1 ts Margarine, melted
¼ teaspoon Dried thyme;

Preparation:

Preheat oven to 425. In a large bowl, stir together flour, baking powder, salt, lemon peel, baking soda, basil, thyme, and chives. In another bowl, combine egg, sweet potato, yogurt, and margarine. Add to dry igredients; stir until moistened. Divide dough evenly into 8 nonstick muffin cups. Bake 20 minutes until browned. Remove to rack to cool, or for best flavor, serve hot.

Per serving: 4g protein, 3g fat, 21g carb., 194mg sodium, 35mg chol., 127 calories.

Recipes from Glen's personal collection.

Sweet Potatoes And Apples

Servings: 4 servings

Ingredients:

12 ounce Cooked sweet potatoes; ¼ c Water;peeled and sliced length 6 ts Sugar;wise into thin slices ⅛ ts Ground ginger;
2 small Sweet apples; peeled, halved ¼ ts Ground cinnamon;and cut into thin slices ⅛ ts Ground nutmeg;
¼ cub Frozen orange juice; 1 tb Margarine; +concentrate, thawed 1 ts Margarine

Preparation:

Preheat oven to 350. Arrange alternate slices of sweet potato and apple in a baking dish that has been sprayed with a nonstick cooking spray. Combine orange juice, water, sugar and spices. Pour mixture evenly over potatoes and apples. Dot with margarine, and bake uncovered 1 hour.

Per serving: 2g protein, 4g fat, 36g carb., 86mg sodium, 0mg chol., 207 calories.

Recipes from Glen's personal collection.

Sweet Sauteed Apples

Servings: 4 servings

Ingredients:

4 Apples; cooking ½ ts Ground Cinnamon;
2 tablespoon Unsalted Butter; ½ ts Ground Nutmeg;
2 tablespoon Brown Sugar; firmly packed

Preparation:

Core apples and cut into about 8 wedges each; peel if desired. In a large non-stick skillet over medium heat, melt butter. Add apples and cook, shaking pan gently every now and then, about 5 minutes. Turn the apple wedges over, sprinkle with brown sugar, cinnamon and nutmeg and cook another few minutes, shaking pan and spooning juices over apples as they cook. Serve warm.

Recipes from Glen's personal collection.

Swiss Chard

Servings: 4 sweet ones

Ingredients:

2 pound Swiss chard;*fresh 2 ts Virgin olive oil;=OR=- 4 Lemon wedges;
⅛ teaspoon Salt; 1 tb Toasted sesame seeds;

Preparation:

*This recipe may be followed for collard greens, trunip or mustard greens, beet tops; spinach and broccoli rabe.

Trim chard of any damaged leaves and tough stems. Wash well to remove all sand. In a large saucepan, bring to a boil about ½ inch of water and drop in the swiss chard leaves. Return to a boil, cover and cook 2 to 3 minutes until leaves are tender. Add salt and remove from heat. Drain, reserving ¼ cup of cooking liquid. Add oil to the reserved liquid and pour disired amount over the chard before serving. Serve each portion with a lemon wedge and sesame seeds. Food Exchange per serving: 1 VEGETABLE EXCHANGE + ½ FAT EXCHANGE; CAL: 59; CHO: 0mg; CAR: 4g; PRO: 4g; SOD:
262mg; FAT: 3mg; Source: Light & Easy Daibetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Swissy Tuna

Servings: 2 sandwiches

Ingredients:

1 cub White Chuck tuna in water; Cracked black pepper;
1 tablespoon Low-cal mayo; Salt to taste;
½ teaspoon Ts powdered garlic; Sourdough bread;

Preparation:

Mix with fork until blended. Spread Dijon mustard, add swiss cheese on sourdough bread, and top with tuna. Serve with apple or pear. Source: The San Diego Union-Tribune Food Section, Sept 29, 1994 & Dennis Morgigno (Newscaster) Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Taco Salad

Servings: 4 servings

Ingredients:

2 package (4-serving size each) or 1 1 c Drained canned kidney beanspackage (8-serving size) ½ c Medium salsaJELL-O Brand Lemon Flavor ¼ c (1 oz.) shredded cheddarSugar-Free Gelatin -cheese
2 cub Boiling water 2 tb Vinegar
1 cub Frozen corn ½ ts Chili powder

Preparation:

Completely dissolve gelatin in boiling water. Chill until slightly thickened. Stir in remaining ingredients. Spoon gelatin mixture into 4 individual plastic containers (for brown bagging) or serving dishes. Chill until firm, about 2 hours. Makes 5 cups or 4 entree servings.

Nutritional information per serving: calories - 140, protein - 10 gm., fat - 4 gm., carbohydrates - 19 gm., cholesterol - 10 mg., sodium - 560 mg.
Diabetic Exchanges: Medium Fat Meat - ½, Starch/Bread - 1 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.

Tangy Jams And Jellies

Servings: 4 servings

Ingredients:

2 can (12 oz each) Unsweetened 1 pk (2 oz) dry pectin for jamsfrozen apple juice or apple -and jellies made withraspberry juice concentrate -little or no sugar

Preparation:

Partially thaw concentrate and add enough water to make 1 quart; pour into a 5 to 6 quart pan. Add pectin; stir until dissolved, about 10 minutes.
Scrape the pan sides often.

On medium-high heat, stir until boiling. On high heat, bring to a rolling boil that can't be stirred down; boil exactly one minute. Off the heat, skim off foam. Pour hot liquid into 1 to 2-cup jars to within ½ inch of rims.

Wipe rims clean, then cover with lids. Let jelly cool; serve or chill up to 3 months. Makes 4 cups.

PER SERVING (1 Tablespoon):
Calories: 25
Protein: 0.1 gm
Fat: 0 gm
Carbohydrates: 6.1 gm
Cholesterol: 0 gm
Sodium: 3.4 mg

APPLE-MINT JELLY

Follow recipe for all-apple jelly (preceeding) but flavor apple juice concentrate and water with 1 cup firmly packed FRESH MINT LEAVES. Heat to boiling. Cover; let cool. Pour through a strainer into a bowl; discard leaves.

Rinse pan, then add liquid and pectin; continue as directed. Or, instead of boiling the fresh mint, add ¼ teaspoon MINT EXTRACT after skimming the hot liquid.

PER SERVING (1 Tablespoon):
Calories: 25
Protein: 0.1gm
Fat: 0 gm
Carbohydrates: 6.1 gm
Cholesterol: 0 gm
Sodium: 3.4 mg

APPLE-BLUEBERRY JAM

Follow recipe for all-apple jelly (preceeding), adding 1 package (12 to 16 oz.) frozen unsweetened blueberries to juice concentrate and water.

Boil on high heat, uncovered, until reduced to 1 quart; stir often. Let cool, then add pectin; continue as directed.

PER SERVING (1 Tablespoon):
Calories: 28
Protein: 0.1 gm
Fat: 0.1 gm
Carbohydrates: 6.8 gm
Cholesterol: 0 mg
Sodium: 3.3 mg

FROM: Sunset magazine March 1993 issue

Recipes from Glen's personal collection.

Tapioca Custard Pudding

Servings: 8 servings
Source: Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand.
Annotation: Copyright 1982. ISBN #'S 0-8069-5568-6 AACR2, #0-8069-5569-5 (bb.bdg.) & 0-8069-7586-5 (pbk.). Formatted into MM by Ursula R. Taylor. Combine tapioca, milk, sugar replacement and salt in medium saucepan; stir to blend. Allow to rest 10 minutes. Place pan on heat and bring to a boil. Reduce heat, and cook and stir until mixture thickens. Remove from heat. Pour small amount of hot tapioca mixture into egg yolks, stirring to blend. Pour egg yolk mixture back into the pan, and return to heat. Cook and stir until mixture thickens, or about 3 minutes. Remove from heat, stir in vanilla, and serve hot or cold. Yield: 8 servings Exchange 1 serving: 1 bread, 1 fat Calories 1 serving: 110

Ingredients:

½ cub Tapioca 1 ds Salt
1 quart Milk 2 ea Egg yolks, slightly beaten
3 tablespoon Granulated sugar replacement 1 ts Vanilla extract

Preparation:

Recipes from Glen's personal collection.

Tapioca Nectar Fluff

Servings: 5 servings
Source: ; The Art of Cooking for the Diabetic, Revised Edition by Mary
Annotation: Abbott Hess, R. D., M. S., and Katharine Middleton, copyright 1988, 1978 BY Mary Abbott Hess. Formatted into MM by Ursula R. Taylor. Mix tapioca, apricot nectar, pineapple juice, lemon juice, water, and beaten egg yolk in a heavy pan; let stand 5 minutes. Bring to a full boil over medium heat; cook and stir constantly 6 - 8 minutes. Remove from heat; add sweetener and flavorings; mix well. Beat egg white to soft peak. Gradually add tapioca, stirring quickly only until blended. Serve warm or chilled. Garnish with sliced maraschino cherries. 5 servings (yield 2 1/2 cups) - 1 serving = 1/2 cup. NUTRITIVE VALUES per serving: 21 g Cho, 2 g Pro, 1 g Fat, 99 Cal, 0.2 g Fiber, 137 mg sodium, 54 mg chol. Food Exchanges per serving: 1 Fruit Exchange plus 1/2 Starch Exchange. Low-sodium diets: This recipe is suitable.

Ingredients:

¼ cub Quick-cooking tapioca -to ½ cup sugar
6 ounce Apricot nectar ½ ts Pure vanilla extract
6 ounce Unsweetened pineapple juice ¼ ts Pure orange extract
1 tablespoon Fresh lemon juice 1 ea Egg white
¾ cub Water 3 ea Maraschino cherries, sliced
1 each Egg, separated -thin
Sugar substitute equivalent

Preparation:

Recipes from Glen's personal collection.

Tapioca Pudding - Diet

Servings: 8 servings

Ingredients:

½ cub Minute tapioca 2 ts Vanilla extract
4 cub Skim milk SEE NOTE in Description to
6 tablespoon Sugar twin -make chocolate tapioca.
2 Egg whites

Preparation:

Combine all ingredients in medium saucepan. Stir to blend. Let stand 5 minutes. Cook, stirring constantly, over medium heat until mixture comes to a full boil. Pudding thickens as it cools. Remove from heat. Cool 20 minutes. Stir, serve warm or chilled. For chocolate tapioca add 3 tbsp.
Hershey's cocoa powder to list of ingredients. 1 serving = 1 bread, 1 milk.
Calories = 80. Posted on *P by Chrisine Walsh - ID #XBGF46B.

Recipes from Glen's personal collection.

Tasty Pineapple Cake

Servings: 12 sweet ones

Ingredients:

½ cub Reduced-calorie margarine; ½ ts Salt;
Sugar substitute to equal ½ c Milk;2 ½ cups sugar, divided 4 sl Unsweetened Pineapple;
2 Eggs -canned drained
1 ½ cub All-purpose flour; Vegetable cooking spray.
1 teaspoon Baking powder; ½ c Unsweetened pineapple juice
½ teaspoon Baking soda;

Preparation:

Cream margarine and 2 tablespoons sugars substitute until light and fluffy.
Add eggs, one at time, beating well at medium speed of an electric mixer.
Combine flour, baking powder, soda and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed after each addition. Cut pineapple into ½" pieces and gently fold into batter. Spoon batter into a 6-cup Bundt pan or heavy ring mold coated with cookin spray. Bake at 350 degrees 45 to 50 minutes or until wooden pick inserted in center comes out clean. Combine pineapple juice and remaining 1 tablespoon sugar substitute, stirring until sugar substitute dissolves. Remove cake from oven and immediately pour juice cake from pan and cool completely on a wire rack.

Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE; CAL: 129; CHO: 46mg; CAR: 17gm; PRO: 3gm; FAT: 5gm; SOD: 341;

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.

Tasty Tahini Dressing

Servings: 8 servings

Ingredients:

¼ cub Tahini; 2 tb Fresh lemon juice;
6 tablespoon Water; ds Red (cayenne) pepper;

Preparation:

Tahini, also called sesame paste, is available natural food stores. This is nice on fish, poultry, tofu, omelets or salads. Blend all ingredients together with wire whisk. Makes about ½ cup. Food Exchange per serving:
½ FAT EXCHANGES;CAL: 27; CHO: 0g; CAR: 1g; PRO: 1g; SOD: 1mg; FAT: 2g; ½ cup; 8 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.

Tea Concentrate

Servings: 12 servings

Ingredients:

¼ cub Tea, loose -=OR=- 5 c Water
12 Tea bags

Preparation:

Combine tea and water in a 3- to 4- quart pan. Bring to a boil over high heat and boil, uncovered, until liquid is reduced to 4 cups. (About 6 minutes.) Pour liquid concentrate through a fine strainer into a container and discard residue. Cover and chill until cold, at least 3 hours. Will keep for up to 2 weeks. To use, dilute by the pitcher or glass. The optimum dilution ratio for pouring over ice is about 1 part tea concnetrate to 2 parts water and/or juice.

Source: Sunset Magazine, August 1994

Recipes from Glen's personal collection.

Terrific Turkey Spread

Servings: 2 servings

Ingredients:

6 ounce Turkey breast; cooked 1/3 c Plain non/low-fat yogurt;
1/3 cub Onion; finely chopped 1 tb Mayonnaise;(optional)
¼ cub Carrot; packed grated 1 tb Lemon juice;
¼ cub Apple; finely chopped ¼ ts Curry Powder;

Preparation:

Cut turkey into small pieces. Process the turkey and onion together in food processor, or chop them together by hand. Add remaining ingredients, mixing them well. Chill the spread before serving it.

This was originally published in "Diabetes Self-Management" magazine as prepared by Nancy Cooper, a registered dietitian at the International Diabetes Center in Minneapolis, MN. You can use home-cooked turkey or deli-style turkey.

Source Unknown

Recipes from Glen's personal collection.

Terrye Newkirk: Egg Foo Young

Servings: 1 servings
Recipes from Glen's personal collection.

Terrye Newkirk: Muesli

Servings: 1 serving

Ingredients:

2/3 cub Dry quickoats; ds Cinnamon;
6 Almonds; Sugar substitute;
½ Serving raisins; 1 c Low-fat milk;
½ Apple; grated

Preparation:

Into a food processor, combine dry quickoats, almonds and raisins to make a dry mixture. In a bowl add dry mixture with the apple, cinnamon, sugar substitute, and low-fat milk. Let sit in fridge overnight, if you like.
This can be made ahead (without the apple and milk) in quanitity in big gallon-size baggie for travel, keep the milk and fruit in a cooler. Nancy's note: Take a Riveal(sp) stock pot along to heat the milk in. (We have two of these stock pots, a large and small to use when we travel and we have made whole meals in these. We got one to heat water for Bert's morning cup of coffee when we travel has turned into a useful cooking tool for 2 people. We have traveled for 3 months using these). Food Exchange per serving: 2 BREAD EXCHANGES + 1 FRUIT EXCHANGE + 1 FAT EXCHANGE + 1 MILK EXCHANGE Source: The diabetic echo via Terrye Newkirk to Mary Hicks

Recipes from Glen's personal collection.

Terrye Newkirks: Real Tortilla Chips

Servings: 1 serving
Recipes from Glen's personal collection.

Texas Bbq Coleslaw

Servings: 6 servings

Ingredients:

1 Cabbage head; grated -Brown sugar sub
2 Celery stalks; grated 1 ½ tb Worcestershire sauce;
1 Green Bell pepper; grated 1 tb Prepared mustard;
1 medium Onion; minced 1 ts Salt;
¾ cub Heinz catsup; ½ ts Cayenne pepper flakes;
¼ cub Cider vinegar; ½ ts Liquid Smoke;
2 tablespoon Brown sugar; or

Preparation:

Combine all vegetable ingredients in a large bowl. Mix all other ingredients into the bowl. Chill and serve.

Recipes from Glen's personal collection.

Texas Outlaw Coleslaw

Servings: 1 servings
Recipes from Glen's personal collection.

Texas Round Steak

Servings: 6 sweet ones

Ingredients:

½ cub All-purpose flower; 2 tb Vegetable oil;
1 teaspoon Salt ½ c Green peppers; fresh
1 ½ teaspoon Chile powder; ½ c Onions; chopped
1 pound 2oz round beef 1 c Fat-free beef broth;about ½ thick(weighed ½ c Tomato juice;after fat and bone are 1 ts Chili power;removed) cut into 6 3oz ¼ ts Garlic powder;steaks ¼ ts Ground cumin;

Preparation:

Blend flour, salt and chili powder well and place in pie pan. Dredge meat in the flour mixture. You should use about half of the mixture. (You can discard the rest; however, it is necessary to have this amount to make dredging pracitcal.) Place oil in a heavy frying pan and heat to frying temperature over moderate heat. Add meat and brown on both sides. Transfer steaks to a 1 ½ quart casserole. Fry peppers and onions over moderate heat in the pan in which the meat was browned, stirring frequently. Remove vegetables with a slotted spoon and spread over meat. Pour out any remaining fat. Add beef broth to frying pan and cook and stir over moderate heat to absorb and brown particles remaining in the pan. Add remaining ingredients to broth. Mix well and pour over meat. Stir the meat and vegetables lightly with a fork to distribute the broth and vegetables.
Cover tightly and bake at 325 degrees for about 1-1 ½ hours or until the meat is tender. Serve 1 piece of steak with some of the sauce per serving.
Food Exchange per serving: 1 FRUIT EXCHANGE + 3 LEAN MEAT EXCHANGE; CAL:
213; CHO: 9gm; PRO: 20gm; FAT: 11gm; Low-sodium diets: Omit salt. Use low-sodium broth, tomato sauce and tomato juice.

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.

Three Pepper Salad

Servings: 10 servings

Ingredients:

2 package (4-serving size each) or 1 1 ½ c Cold waterpk. (8-serving size) JELL-O 2 tb Lemon juiceBrand Lemon Flavor Sugar- 2 c Chopped red, green and/orFree Gelatin -yellow peppers
2 cub Boiling water 2 tb Sliced green onions

Preparation:

Completely dissolve gelatin in boiling water. Stir in cold water and lemon juice. Chill until slightly thickened.
Stir in peppers and green onions. Pour into 5-cup mold which has been lightly sprayed with non-stick cooking spray. Chill until firm, about 4 hours. Unmold. Makes 10 servings.

Nutritional information per serving: calories - 16, protien - 1 gm., fat - 0 gm., carbohydrates - 2 gm., cholesterol - 0 mg., sodium - 50 mg.
Diabetic Exchanges: FREE, Limited

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.

Tiramisu

Servings: 12 servings

Ingredients:

1 ½ cub Cold 2% Lowfat milk, divided 1 pk (4 serving size) JELL-O
8 ounce Pasturized process cream -Vanilla Flavor Sugar Freecheese product -Instant Pudding and Pie
2 tablespoon Maxwell House or Yuban -Fillinginstant coffee or Sanka 2 c Thawed Cool Whip Lite Whip-brand 99.7% Caffeine Free -ped ToppingInstant Cofffee 1 pk (3 oz) ladyfingers, split
1 tablespoon Hot water 1 oz (1 square) Baker's Semi-
2 tablespoon Brandy (optional) -Sweet Chocolate, grated

Preparation:

Pour ½ cup of the milk into blender container. Add cream cheese product; cover. Blend until smooth. Blend in the remaining 1 cup milk.
Dissolve coffee in the hot water; add to blender with brandy (if desired). Add pudding mix; cover. Blend until smooth, scraping down sides occasionally; pour into large bowl. Gently stir in whipped topping.
Cut ladyfingers in half crosswise. Cover bottom of 8-inch springform pan with ladyfinger halves. Place remaining halves, cut-ends down, around sides of the pan. Spoon pudding mixture into pan. Chill until firm, about 3 hours. Remove side of pan. Sprinkle with grated chocolate. Makes 12 servings.

Nutritional information per serving: calories - 140, protein - 4 gm., fat - 6 gm., carbohydrates - 15 gm., cholesterol - 35 mg., sodium - 240 mg.
Diabetic Exchanges: Starch - 1 ½, Fat - 1

FROM: There's Always Room for Sugar Free JELL-O - Kraft General Foods, Inc. copyright 1992

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

NOTE: You must be very true to pan size in this recipe. I only had a 9-inch springform pan and the single package of ladyfingers was not adequate. I also did not measure the Cool Whip Lite and so my end product was slightly softer than I expected, altho' not too bad. All in all, this is a delicious dessert, one well worth the effort be it for yourself or for company. (Trish)

Recipes from Glen's personal collection.

Toasted Pita Chips

Servings: 6 servings

Ingredients:

6 Pita Bread Pockets 1 ts Garlic Powder (optional)

Preparation:

These are great with dips, soups and in lunches. For more fiber, use whole wheat pita bread.

Preheat oven to 325 F.

Split each pita pocket in half.

Cut each half into 6 triangles with a sharp knife.

Arrange in single layers on cookie sheets. Sprinkle lightly with garlic powder, if desired.

Bake for 8 minutes or until chips are lightly browned and very crisp. Store in an airtight container until ready to serve.

Yield: 8 cups or 64 chips

One Serving = 1 cup or 8 chips Calories: 96 Protein: 3 g Fat: < 1 g Carbohydrate: 19 g Fiber: 0.5 g Cholesterol: 0 mg Sodium: 161 mg Potassium:
34 mg

Exchange:

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.

Tomato & Onion Salad

Servings: 6 servings

Ingredients:

6 medium Tomatoes, wedged ¼ c Olive oil
4 Scallions, chopped 3 tb Lemon juice
1 small Sweet onion, sliced 1 Garlic clove, crushed
2 tablespoon Cilantro, chopped Salt & pepper
1 teaspoon Mint Pita wedges

Preparation:

Combine tomatoes, scallions, onion, cilantro & mint. Whisk together oil, lemon juice, garlic, salt & pepper. Pour dressing over tomato mixture.
Cover & chill. Serve with pita wedges. Alternatively, this salad makes a great topping for pita stuffed with falafel.

Virginia Habeeb, "Pita the Great"

Recipes from Glen's personal collection.

Tomatoes Stuffed With Corn Slaw

Servings: 8 servings

Ingredients:

8 large Tomatoes ¼ ts White pepper
¼ cub Cider vinegar 4 c Green cabbage, shredded
2 tablespoon Balsamic vinegar 1 Tart green apple, minced
2 tablespoon Sugar 1 c Corn kernels
3 tablespoon Tofu mayonnaise 1 lg Green bell pepper, minced
½ teaspoon Celery seeds ¼ c Red onion, minced
½ teaspoon Dry mustard Salt, to taste

Preparation:

Slice tops of tomatoes & scoop out their insides. Reserve for another use.
Set tomatoes on a platter.

In a large bowl, toss together the remaining ingredients. Spoon into the tomatoes, serve or wrap & store in the refrigerator overnight to allow the flavours to develop. Any leftover slaw will keep refrigerated in a covered container, for 2 days.

"Vegetarian Times" August, 1994

Recipes from Glen's personal collection.

Tomato-Rice Parmesan

Servings: 4 servings

Ingredients:

1 large Onion; chopped 1 ½ c Water
1 Garlic clove; minced ½ ts Salt
2 tablespoon Butter (or marg.); melted ⅛ ts Pepper, black
1 cub Rice, reguar; uncooked ¼ c Cheese, Parmesan; grated
1 can Soup, cream of tomato

Preparation:

Saute onion and garlic in butter until onion is tender but not brown. Add rice and cook until golden, stirring constantly. Add soup, water, salt, and pepper. Heat to boiling; stir. Reduce heat; cover and simmer over low heat 20 to 30 minutes or until rice is tender and liquid is absorbed.
Remove from heat; stir in Parmesan cheese. Serve hot.

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

Recipes from Glen's personal collection.

Tortilla Ranch Style

Servings: 1 sweet one

Ingredients:

1 cub Assorted vegetables; Thinly 1 lg Flour torilla;Shredded (carrots, celery, 2 tb Reduced-cal ranch dressing;Zucchini, green onions, 1 oz Swiss cheese;Spinch, and/or sweet red 1 oz Turkey; sliced;Peppers)

Preparation:

Layer vegetables on tortilla. Sprinkle dressing over vegetables. Add Swiss cheese and turkey. Roll up. Eat cold or microwave brifly. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 MILK EXCHANGE + 1 VEGETABLE EXCHANGE + 1 LOW-MEAT EXCHANGE

Source: Month of Meal #2 American Diabetes Association, Inc

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

Recipes from Glen's personal collection.

Tossed Bean Salad

Servings: 4 sweet ones

Ingredients:

½ pound Green beans; trimmed 1 ds Red (cayenne) pepper;
½ pound Yellow wax beans; trimmed 1 tb Dill; chopped
1 Egg white; hard-cooked; -=OR=-
3 tablespoon Virgin olive oil; ½ ts Dried dill;
2 Shallots; chopped

Preparation:

Blanch beans in boiling water 2 minutes. Drain and rinse under cold water.
Chop egg white and mix together with the lemon juice, oil, shallots and cayenne. Spoon dressing over beans, toss and garnish with dill.

Food Exchange per serving: 2 VEGETABLE EXCHANGE + 1 FAT EXCHANGE; CAL: 82; CHO: 0mg; CAR: 11g; PRO: 3g; SOD: 19mg; 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.

Tossed Salad Crisscross

Servings: 6 - 8 folks
Recipes from Glen's personal collection.

Tropical Muffins

Servings: 12 servings

Ingredients:

1 ¾ cub All-purpose flour 3 md Ripe bananas, mashed
Sugar substitute to equal 1/3 c Reduced calorie margarine
¾ cub Sugar -melted
2 teaspoon Baking powder 1 Egg, beaten
¼ teaspoon Baking soda 1 ts Grated orange rind
½ teaspoon Salt 1/3 c Unsweetened orange juice
¼ cub Unsweetened grated coconut Vegetable cooking spray

Preparation:

Sift together flour, sugar substitute, baking powder, soda, and salt in a large bowl; stir in coconut, and make a well in center of mixture.

Combine bananas, margarine, egg, orange rind, and juice; add to dry ingredients, stirring just until dry ingredients are moistened.

Spoon batter into muffin pans coated with cooking spray, filling two-thirds full. Bake at 375øF. for 25 to 30 minutes or until lightly browned. Makes 12 muffins.

PER SERVING (1 Muffin):
Calories: 115
Protein: 2 gm
Fat: 3 gm
Carbohydrates: 19 gm
Cholesterol: 23 mg
Fiber: Trace
Sodium: 224 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.

Tuna & Egg Salad

Servings: 2 sandwiches

Ingredients:

1 large Hard-boiled egg; cooled ½ ts Freshly ground pepper;finely chopped 1 tb Chives; fresh minced
1 can Solid white tuna; in water Bibb or Boston Lettuce;drained 1 md Tomato; diced
2 tablespoon Low-cal mayo; Pita bread;

Preparation:

Mix with fork until well blended. Serve tuna-and-egg mixture into pita pocket topped with bitesize pieces of tender bibb or boston lettuce and 1 diced medium tomato. Soruce: 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.

Tuna Dill Salad

Servings: 3 servings

Ingredients:

1 package (4-serving size) JELL-O ¼ c Reduced-calorie sour creamBrand Lemon Flavor Sugar- 1 cn (6 ½ oz) tuna packed inFree Gelatin -water, drained and finely
¾ cub Boiling water -flaked
½ cub Cold water ½ c Chopped celery
1 tablespoon Lemon juice ½ c Chopped red pepper
½ teaspoon Dill weed ¼ c Sliced pitted ripe olives
dash Black pepper 2 tb Sliced green onions

Preparation:

Completely dissolve gelatin in boiling water. Add cold water, lemon juice, dill and black pepper. Chill until slightly thickened. Blend in sour cream. Stir in remaining ingredients. Spoon 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 - 130, protein - 17 gm., fat - 4 gm., carbohydrates - 4 gm., cholesterol - 15 mg., sodium - 370 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 lower the fat count by using fat free sour cream. (Trish)

Recipes from Glen's personal collection.

Tuna Fish, Mushrooms, And Celery

Servings: 6 sweet ones

Ingredients:

6 ½ ounce (2 cns)tuna fish;chunk-style 3 tb All-purpose flour;packed in water 2 c Water @ room temperature
3 tablespoon Margarine; ½ c Instant dry milk;
1 cub Celery; thinly sliced ½ ts Salt;
4 ounce (1 cn) mushrooms; stems & Whisper of white pepper;pieces drianed

Preparation:

Drain tuna well. Discard liquid and set tuna fish aside for later use.
Place margarine in a 1 ½ quart saucepan. Melt over moderate heat. Add celery and mushrooms and cook, stirring occasionally, over moderate heat until celery is limp. Add flour to vegetables and cook and stir until flour is absorbed. With fork, mix water, dry milk, salt, and pepper to blend. Add to vegetables and cook and stir over moderate heat until smooth and thickened. Add tuna fish. Mix very lightly and serve hot using ¾ cup per serving. Food Exchanges per serving: ½ MILK EXCHANGE + 2 LEAN MEAT EXCHANGE; CAL: 179; CHO: 6g; PRO: 20gm; FAT: 8gm; LOW-SODIUM DIETS: Omit salt. Use salt-free margarine.

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

Recipes from Glen's personal collection.

Tuna Stuffed Potatoes

Servings: 4 servings

Ingredients:

4 large Hot baked potatoes; ts Salt;
½ cub Hot milk; ds Cayenne pepper;
2 Green onions; with tops, 1 md Fresh tomato; dicedminced 1 cn 7 oz-tuna;, drained
1 tablespoon Grated Parmesan cheese;
2 tablespoon Butter Parsley & lemon slices;=OR=- -for garnish
2 tablespoon Margarine;

Preparation:

Cut a thin slice from one flat side of each potato. Scoop out the interior of the potato into a bowl. Mash, adding the hot milk; whip until fluffy.
Add the green onions, egg and butter, whipping mixture well. Season with salt and cayenne. Fold in tomato and tuna. Pile this mixture back into the potato skins, mounding it high (shells will be heaped up almost 3 inches higher). Sprinkle with Parmesan cheese. Place on baking pan. Bake at 400 degrees for 10 minutes or until potatoes are heated through. Serves 4.

You may cut this recipe in half, but still use one egg.

You may fill potatoes ahead of time. Cover and refrigerate until ready to bake. Add 3 to 4 tbsp more milk to prevent drying and bake for about 20 minutes if preparing ahead. Stuffed potatoes can also be microwaved for 3 to 4 minutes on full power. Origin: My Great Recipes See card 18.13

Recipes from Glen's personal collection.

Turkey-Barley Soup

Servings: 6 servings

Ingredients:

6 cub Turkey or chicken broth Bay leaf
1 cub Diced cooked turkey 1 ts Dried thyme
1 cub Pearly barley ¼ ts Dried marjoram
Onion chopped ¼ ts Black pepper
2 Celery stalks chopped 2 tb Chopped parsley
3 Carrots sliced

Preparation:

Combine all the ingredients in soup pot or slow cooker. Cook over low heat in the slow cooker for 6 hours, or simmer on the stove for 1 hour, or until the carrots are tender and the barley is soft.

PER SERVING: calories - 181, carbohydrate - 30 g., protein - 11 g., fat - 2 g., sodium - 44 mg., potassium - 320 mg., cholesterol - 18 mg.
Exchanges = 1 Lean Meat, 1 Bread, 2 Vegetable.

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

Recipes from Glen's personal collection.

Twistin' Pasta Salad

Servings: 8 servings

Ingredients:

½ package CREAMETTE Rotini or Rotelle; 2 tb Fresh parsley; choppedcooked as package directs 1 pk WISH-BONE Italian;orand drained -Robusto Italian Dressing;
2 cub Assorted fresh vegetables; 1 tb Dijon-style mustard;
1 medium Bell pepper; chopped ¼ ts Pepper;
½ cub Pitted ripe olives; sliced

Preparation:

In large bowl, blend Italian dressing, mustard and pepper. Add remaining ingredients; mix well. Cover; chill thoroughly. Refrigerate leftovers.

Recipes from Glen's personal collection.

Vanilla Ice Cream-Diabetic

Servings: 8

Ingredients:

13 ounce evaporated milk
2 tablespoon sugar replacement
1 ½ cub whole milk
1 tablespoon vanilla
3 eggs

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.



Converted by MM_Buster v2.0n.

Vanilla Pudding

Servings: 4 servings

Ingredients:

2 cub Skim milk; Sweetener = 1/3 cup sugar
1/3 cub Cornstarch; 2 ts Vanilla;
1 Egg;

Preparation:

In a heavy saucepan, combine ½ cup of the milk and cornstarch; mix well.
Add remaining milk, place over medium heat and cook, stirring, until mixture comes to a boil, reduce heat, and simmer for 2 minutes. Remove from heat. In a bowl, beat egg, add small amount of hot mixture to beaten egg, stirring until smooth; return immediately to hot mixture, stirring constantly. Stir in sweetener and vanilla. Pour ½ cup into each of four dessert dishes. Cover with plastic wrap to prevent skin forming on top of pudding. Cool to room temperature or chill in refrigerator.

Makes 4 servings 1 serving = ½ cup
: ½ starchy choice
: 1-½ milk choice
: 18 g carbohydrate
: 6 g protein
: 3 g fat
: 520 kilojoules
: 123 calories

Recipes from Glen's personal collection.

Vegetable Cottage Cheese Salad

Servings: 3 servings

Ingredients:

1 package (4-serving size) JELL-O -cheeseBrand Lemon Flavor Sugar- ¼ c Chopped celeryFree Gelatin ¼ c Chopped green pepper
1 cub Boiling water ¼ c Chopped red pepper
¾ cub Cold water ¼ c Chopped carrot
1 tablespoon Vinegar ¼ ts Onion powder
1 cub (8 oz.) 2% lowfat cottage ⅛ ts Black pepper

Preparation:

Completely dissolve gelatin in boiling water. Add cold water and vinegar. Measure 1 cup gelatin mixture; divide evenly among 3 individual plastic containers (for brown bagging) or serving dishes. Chill until set but not firm. Add remaining ingredients to remaining gelatin. Chill until slightly thickened. Spoon over clear gelatin. Chill until firm, about 2 hours. Makes 3 ¾ cups or 3 entree servings.

Nutritional information per serving: calories - 90, protien - 13 gm., fat - 2 gm., carbohydrates - 6 gm., cholesterol - 5 mg., sodium - 410 mg.
Diabetic Exchanges: Lean Meat - 1 ½, 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.

Recipes from Glen's personal collection.

Vegetable Gumbo

Servings: 6 servings

Ingredients:

1 Onion, chopped
½ Green pepper, diced
2 Ribs Celery, diced
1 Clove garlic, minced
1 pound Okra, sliced, fresh, frozen
1 pound Tomatoes, fresh, or canned
2 cub Corn, fresh, frozen, canned
1 teaspoon Vegetable Bouillon granules
½ cub White Grape Juice
½ cub Water
¼ teaspoon Tabasco sauce
¼ teaspoon Paprika
2 tablespoon Fresh chopped parsley
1 tablespoon Basil or Rosemary, minced
Vegetable coating spray

Preparation:

Method: In a large heavy stew pot, place bouillon and ½ C white grape juice, onion, green pepper, celery garlic, cook until tender, 5-7 minutes. Add other ingredients, cook over low heat, stirring occasionally to keep from sticking to bottom. Cover and simmer gently until corn and okra are done. (or simmer in crockpot 6-7 hours)

Note: Cut fresh corn from cob with a sharp knife, then scrape the remaining corn off the cob. Four ears will make about two cups. If you use dried herbs, rub them with the palms of your hands before adding to the pot, this releases their aroma and goodness.

Exchanges: 1 Veg, 1 Bread, and 107 calories. Update old family favorite - Alice in Houston

A.BROADDUS [Alice in Hou] at 08:55 EDT

Vegetable-Cheese Soup

Servings: 6 sweet ones

Ingredients:

10 ounce (1 pkg) vegetables; frozen ⅛ ts Pepper;mixed thawed 1 ts Bouillion; chicken-flavored
1 small Onion; diced Granules;
2 tablespoon All-purpose flour; 1 c Skim milk;
1 teaspoon Italian herb seasoning; ¼ c 1 oz low-fat cheese;Dried whole -process american
¼ teaspoon Salt; 2 ts Dijon mustard;

Preparation:

Combine thawed mixed vegetables and diced onion in a medium saucepan.
Combine flour, Italian herb sersoning, salt and pepper; stirring well; add to vegetables, and stir to coat well. Dissole bouillion granules in water and milk; add to saucepan, and bring to a boil. Cook, stirring constantly, 5 minutes or until mixture is thickened and bubbly. Reduce heat to low, and add cheese and mustard, stirring to blend. Serve immmediately. Food Exchange per serving: 1 VEGETABLE EXCHANGE; ½ MILK EXCHANGE; CAL: 80; CHO: 2mg; CAR: 32gm; PRO: 5gm; FAT: 1gm; SOD: 310mg: Source: All New Cookbook for Daibetics and Their Families. Brought to you and yours via Nancy O'Brion and her Meal-Master

Recipes from Glen's personal collection.

Vegetable-Rice Salad

Servings: 6 servings

Ingredients:

1 ¼ cub Rice, regular; uncooked 2 md Tomatoes; peeled, seeded,
1 Cucumber; peeled and chopped -& cut in lengthwise strips
Salt 2 tb Vinegar, tarragon
1 large Carrot; peeled and diced ½ ts Salt
1/3 pound Green beans, fresh; cut into ½ ts Pepper½ inch pieces(about 1cup) ¼ c Oil, olive; plus
1 cub Peas, English; frozen 2 tb Oil, olive
1 Pepper, red; chopped Lettuce leaves

Preparation:

Cook rice according to package directions; chill.

Sprinkle cucumber generously with salt; cover and let stand 30 minutes.
Rinse well.

Combine carrot, beans, and peas in a medium saucepna; cover with water, and cook 8 to 10 minutes or until crisp-tender; drain and rinse in cold water.

Combine cucumber, carrot, beans, peas, rice, red pepper, and tomatoes.
Combine vinegar, ½ teaspoon salt, and pepper; gradually add oil, beating with a wire whisk until blended. Pour dressing over salad, and toss gently. Serve on lettuce leaves.

SOURCE: Southern Living Magazine, July, 1980. Typed for you by Nancy Coleman. Nancy O notes: could be used for a diabetic human

Recipes from Glen's personal collection.

Veggie Dunk

Servings: 1 cup dip
Source: Posted on *P by Kay Newman on the diabetic board 6/15/93.
Annotation: Combine all ingredients in bowl or blender. Refrigerate several hours. Makes 1 cup of dip. Good with all raw vegetables.

Ingredients:

1 cub Plain low-fat yogurt ⅛ ts Garlic powder
2 each Green onions, chopped 1 ds Pepper
¼ teaspoon Dill weed

Preparation:

Recipes from Glen's personal collection.

Vermicelli In Lemon Sauce

Servings: 6 sweet ones

Ingredients:

1/3 cub Evaporated skim milk; -=OR=-
2 tablespoon Whipped butter; 2 tb Parmesan cheese;
8 ounce Vermicelli; 2 tb Fresh parsley; chopped
¼ cub Lemon jiece; fresh Lemon zest twists
2 tablespoon Romano cheese

Preparation:

In a small saucepan, heat milk and butter. Meanwhile, bring a large kettle of water to boil and cook vermicelli until al dente, 8 to 10 minutes. Drain in a colander, rinse with warm water and turn into a serving bowl. Toss with lemon juice, cheese and warm milk. Garnish with parsley and lemon twists. Food Exchange per serving: 2 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE CAL: 184; CHO: 9mg; CAR: 30g; PRO: 7g; SOD: 82mg; 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.

Very Chocolatey Cake

Servings: 1 cake

Ingredients:

1 cub Pitted dried dates 1 ts Vanilla extract
6 tablespoon Margarine, softened ½ c Finely choped almonds
1/3 cub Unsweetened cocoa powder 3 Eggs, separated
1 tablespoon + 1 ½ tsp cornstarch 8 ts Sugar
2 teaspoon Instant espresso powder 1 pt Fresh raspberries (garnish)

Preparation:

Preheat oven to 350 degrees. Line an 8 inch round cake pan with wax paper or foil.

In a small saucepan, place dates and cover with water. Bring to a boil, lower heat and simmer for 3 minutes. Drain and rinse under cold water.
Remove and discard skins.

Puree dates, margarine, cocoa, cornstarch, espresso and vanilla in a food processor until thick and smooth, scaping sides of bowl once or twice. Add almonds and egg yolks. Process a few seconds, just until blended. Transfer to a bowl.

With an electric mixer, beat egg whites until stiff but not dry.

Stir a large spoonful of whites into the chocolate mixture. Fold chocolate mixture back into remaining whites until smooth. Scrape into prepared cake pan. Place cake pan into a larger pan and fill to halfway up the sides with hot water.

Bake for 30 minutes until puffed and cake begins to pull away from the sides of the pan. Remove from water bath and cool on a rack to room temperature. Refrigerate for at least one hour. To unmold cake, carefully invert on a plate and peel off wax paper or foil. Decorate top of cake with fresh raspberries and serve on a poolof berry sauce if desired. Serves 8-10.

Per serving: 212 calories, 22 grams carbohydrate, 4 grams protein, 12 grams fat, 82 milligrams cholesterol., 78 milligrams sodium; exchanges: ½ starch, 1 fruit, 2 fat.

Recipes from Glen's personal collection.

Wacky Cupcakes

Servings: 12 cupcakes

Ingredients:

1 ½ cub Cake flour; Liquid sugar substiture
¼ cub Sugar; Equal to ½ cup sugar
1 teaspoon Baking soda; 1 tb Vinegar;
½ teaspoon Salt; 2 ts Vanilla;
1 cub Water;@ room temperature ½ c Vegetable oil;

Preparation:

Place flour, sugar, cocoa, soda, and salt in mixer bowl and mix at low speed to blend. Beat together remaining ingredients with a fork to blend.
Add all at once to dry ingredients and beat at medium speed until smooth.
Paper-line 12 muffin tins or grease with margarine and flour. Fill muffin tins about ½ full and bake at 350 degrees for about 30 minutes, or until a cake tester comes out clean from the center of the cupcake. Server 1 cupcake per serving. Food Exchange per serving: 1 BREAD EXCHANGE + 2 FAT EXCHANGE; CAL: 158; CHO: 17gm; PRO: 2gm; FAT: 10gm; LOW-SODIUM DIETS: Omit salt.

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

Recipes from Glen's personal collection.

Walnut Watercress Salad

Servings: 4 sweet ones

Ingredients:

1 large Bunch watercress; -sliced in rings
½ cub Water chestnuts; sliced 2 tb Walnuts; choppedand drained ¼ c Buttermilk Mustard dressing
2 Heads beigian endive;

Preparation:

Trim tough stems from watercress and rinse in cool water. Spin or pat dry.
Mix all ingerdients together and serve chilled. Food Exchange per serving:
1 VEGETABLE EXCHANGE + ½ FAT EXCHANGE; CAL: 39; CHO 35mg; CAR: 5g; PRO:
1g; SOD: 34mg; 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.

Watermelon Fruit Bowl

Servings: 16 servings

Ingredients:

2 package (8 serving size each) or 4 4 c Cold waterpk. (4-serving size each) 1 c EACH watermelon balls,JELL-O Brand Watermelon -honeydew and/or cantaloupeFlavor Sugar Free Gelatin -melon balls, sliced bananasor any other flavor -and strawberries
4 cub Boiling water WATERMELON BOWL (See below)

Preparation:

WATERMELON BOWL - Select a large round watermelon (12 to 14 pounds.) Cut off a thin sliver from the bottom to allow watermelon to stand. Slice off top 1/3 of watermelon. Cut edge in scallop pattern, if desired. Scoop out watermelon with melon baller or cut fruit into cubes. Use in gelatin mixture; reserve remaining fruit for snacking or other use. Invert watermelon bowl on paper towels to drain excess liquid.

Dissolve gelatin completely in boiling water in large bowl. Stir in cold water. Refrigerate until thickened. Stir in fruit. Spoon into WATERMELON BOWL.
Refrigerate 3 hours or until firm. Makes 16 servings.

To prepare in a large oblong watermelon (18 to 20 pounds): Prepare watermelon bowl as directed above. Use 3 packages (8-serving size each) or 6 packages (4-serving size each) gelatin and 6 cups EACH boiling water, cold water and assorted fruit. Makes 24 servings.

Nutritional information per serving: calories - 25, protein - 2 gm., fat - 0 gm., carbohydrates - 5 gm., cholesterol - 0 gm., sodium - 65 mg.
Diabetic Exchanges: Fruit - ½.

FROM: A press release from Kraft General Foods, Inc. targetting summer entertaining.

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

Recipes from Glen's personal collection.

Watermelon Ice

Servings: 6 servings

Ingredients:

4 cub Seeded 1" watermelon chunks 2 tb Fresh lime juice
¼ cub Thawed frozen unsweetened Fresh melon balls (optional)pineapple juice concentrate Fresh mint leaves (optional)

Preparation:

Place melon chunks in single layer in plastic freezer bag; freeze until firm, about 8 hours. Place frozen melon in food processor container fitted with steel blade. Let stand 15 minutes to soften slightly. Add pineapple juice and lime juice. Remove plunger from top of food processor to allow air to be incorporated. Process until smooth, scraping down sides of container frequently. Spoon into individual dessert dishes. Garnish with melon balls and mint leaves, if desired. Freeze leftovers. Makes 6 servings.

HONEYDEW ICE: Substitute honeydew for the watermelon and unsweetened pineapple-guava-orange juice concentrate for the pineapple juice concentrate.

CANTALOUPE ICE: Substitute cantaloupe for the watermelon and unsweetened pineapple-guava-orange juice concentrate for the pineapple juice concentrate.

NOTE: Ices may be transferred to airtight container and frozen up to 1 month. Let stand at room temperature 10 minutes to soften slightly before serving.

Nutritional information per serving: calories - 57, protein - 1 g., fat ~ trace, carbohydrates - 13 g., cholesterol - 0 mg., sodium - 3 mg.
Diabetic Exchanges: 1 Fruit

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

Recipes from Glen's personal collection.

What A Dilly

Servings: 2 sandwiches

Ingredients:

1 cub White chuck tuna; in water 2 tb White onions; diced
¼ cub Celery; Salt & pepper to taste;
2 tablespoon Low-fat Mayo; Sourdough bread;
3 tablespoon Fresh dill; chopped

Preparation:

Mix well. Serve on sourdough bread spread with 1 tb mayo, a slice green leaf and tomato. Source: The San Diego Union-Tribune Food Section, Sept 29, 1994 & George Munger, Cane's California Bistro Brought to you and yours via Nancy O'Brion and her Meal-Master

Recipes from Glen's personal collection.

Wheat Germ Gems

Servings: 60

Ingredients:

2 cub flour
1 cub toasted wheat germ
¾ cub shortening
½ cub sugar
1 egg
1 teaspoon grated orange rind
1 teaspoon vanilla
½ teaspoon salt

Preparation:

Combine all ingredients in mixing bowl.Mix at low speed until well mixed.
Chill dough. Roll into 1-inch balls. Roll in wheat germ. Place on cookie sheet and bake at 350 F. for 12 to 15 minutes. Each 2 cookie serving exchange of 1 bread and 1 fat. Calories per 2 cookie serving = 109, cho 12, pro 2, fat 6.
Each 2 cookie serving has approximately ¾ teaspoon of sugar equal to 13 calories of sugar. From ADA Family Cookbook.



Converted by MM_Buster v2.0n.

White Rice With Raisins

Servings: 8 servings

Ingredients:

2 cub Raw regular white rice 3 tb Butter
1 cub Of light or dark raisins

Preparation:

Cook rice as package label directs; drain if necessary. Meanwhile cover raisins with boiling water; let stand 10 minutes; drain. With fork, stir raisins into drained cooked rice along with butter.

Makes about 8 servings.

Recipes from Glen's personal collection.

White Sangria Splash

Servings: 12 servings

Ingredients:

1 ½ cub Dry white wine 1 tb Lime juice
2 package (4-serving size each) JELL-O 1 tb Orange liqueur (optional)Brand Lemon Flavor Sugar 1 c Sliced strawberriesFree Gelatin 1 c Seedless red grapes
2 ½ cub Cold club soda 1 c Seedless green grapes

Preparation:

Bring wine to a boil in small saucepan. Completely dissolve gealtin in the boiling wine; pour into medium bowl. Stir in club soda, lime juice, and liqueur. Place bowl in a larger bowl of ice and water; let stand about 10 minutes until slightly thickened, stirring occasionally.
Stir in fruit. Pour into 6-cup mold which has been sprayed with non-stick cooking spray. Chill until firm, about 4 hours. Unmold. Serve with additional fruit, if desired. Makes 6 cups or 12 servings.

Nutritional information per serving: calories - 50, protein - 1 gm., fat - 0, carbohydrates - 7 gm., cholesterol - 0 mg., sodium - 55 mg.
Diabetic Exchanges: 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.

NOTE: At the beginning of the recipe it says you may substitute fruit juice for the wine if you'd prefer. It also says that this salad is also good when made with orange segments and chopped apple. (The nutritional information applies only to the ingredients listed in the recipe.) (Trish)

Recipes from Glen's personal collection.

Whole Wheat Buttermilk Pancakes

Servings: 12 servings

Ingredients:

½ cub Whole Wheat Flour 1 Egg
½ cub Unbleached White Flour 1 c Buttermilk -or- Sour Milk (1
1 teaspoon Sugar -cup lowfat milk + 1
1 teaspoon Baking Powder -tablespoon vinegar)
½ teaspoon Baking Soda 2 tb Vegetable Oil
¼ teaspoon Salt

Preparation:

Stir together the flours, sugar, baking powder, baking soda and salt.

Beat the egg, milk and oil together. Add the liquids to the flour mixture and stir just until blended.

Pour the batter onto a greased hot griddle.

Serve with fresh fruit slices, unsweetened applesauce or low-calorie syrup.
Makes 12 4-inch pancakes

Two Pancakes = Calories: 114 Carbohydrates: 18 Protein: 4 Fat: 3 Sodium:
246 Potassium: 1200 Cholesterol: 47

Exchange Value: 1 Bread Exchange + ½ Fat Exchange

Source: Holiday Cookbook, American Diabetes Association,

Recipes from Glen's personal collection.

Whole Wheat Tortillas

Servings: 6 Servings

Ingredients:

1 ½ cub Unbleached All-Purpose Flour
1 ½ cub Whole Wheat Flour
¼ teaspoon Baking Powder
1 cub Warm Water (110 F)
2 teaspoon Vegetable Oil
¼ teaspoon Salt

Preparation:

These tortillas are lower in saturated fat, with no cholesterol and higher in fiber than traditional tortillas prepared with lard and white flour.

Cornstarch, for dusting the tortillas

Stir together the first 6 ingredients.

On a floured board knead until smooth.

Divide dough into 12 equal balls. Dust lightly with cornstarch.

Roll into a circle as thin as possible on a lightly-floured board.

Drop onto a very hot ungreased griddle. Cook until brown spots appear on one side.

Turn and cook on second side.

Yield: 12 large tortillas

One Serving = 1 tortilla Calories: 133 Protein: 4 g Fat: 1 g Carbohydrate: 27 g Fiber: 1.8 g Cholesterol: 0 mg Sodium: 51 mg Potassium: 69 mg

Exchange: 1-½ Starch/Bread

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

Wild Rice

Servings: 6 sweet one

Ingredients:

¾ cub Wild rice; 3 c Chicken stock;
3 cub Vegetable stock; 2 tb Sunflower seeds; (optional)=OR=-

Preparation:

Thoroughly rinse rice. In a 3-quart saucepan, bring stock to a boil. Add rice, reduce heat, cover and simmer until tender, about 50 minutes. If liquid is not absorbed, cook a little longer, uncovered. Fluff with a fork.
Garnish with sunflower seeds. Sauted mushrooms or onions may be added for extra flavor. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE; CAL: 86; CHO: 0mg; CAR: 16g; PRO: 3g; SOD: 2mg; FAT: 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.

Yellow Cake

Servings: 16 servings

Ingredients:

2 cub Cake flour Liquid sugar sbustitute
½ teaspoon Baking soda Equal to ¼ cup sugar
1 ½ teaspoon Baking powder 2 ts Vanilla
1/3 cub Sugar ½ c Liquid egg substitute @
3 tablespoon Dry buttermilk Room temp
¾ cub Water (room temp) ¼ c Margarine @ room temp
1/3 cub Vegetable oil

Preparation:

Place dry ingredients in mixer bowl and mix at low speed to blend well.
Combine ¾ cup ater, oil, sweetener, vanilla and egg substitute and mix with a 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-inch square pan which has been greased with margarine. Bake 30-35 minutes at 375 degrees F., 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 yeild 16 equal servings. Food Exchange per serving: 1 BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 143; CHO: 17gm; PRO: 2gm; FAT: 7gm; LOW-SODIUM DIETS:
Use low-sodium baking powder and salt-free margarine.

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

Recipes from Glen's personal collection.

Yogurt Lime Chicken

Servings: 1 serving

Ingredients:

1 cub Yogurt; 1 ts Sugar;
2 tablespoon Fresh lime juice; 2 tb Cornstarch;

Preparation:

Mix all of the above ingredients in a saucepan. Cook gently over low heat until thickened. Cook chicken according to the instruction on bag. Pour sauce over chicken and serve. A reicpe from the bag of chicken I by, thighs Brought to you and yours via Nancy O'Brion and her Meal-Master.

Recipes from Glen's personal collection.

Yummy Peanut Butter Cookies

Servings: 18 servings

Ingredients:

1/3 cub Flour 4 tb Peanut butter
¼ teaspoon Baking soda 1 tb Brown sugar replacement
¼ teaspoon Baking powder ½ c Granulated sugar replacement
¼ cub Diet margarine 1 Egg, well beaten

Preparation:

Preheat oven to 375 degrees F. Grease cookie sheet lightly. Sift flour, baking soda, and baking powder. Work margarine and peanut butter with spoon until creamy; gradually add brown sugar replacement, continue working until light. Add granulated sugar replacement and egg; beat well. Mix in dry ingredients thoroughly. Drop by teaspoonfuls onto cookie sheet; flatten with tines of fork in a criss-cross pattern. Bake until done, 8-10 minutes.
Makes 18 cookies.

Nutritional information per cookie: calories - 45 Diabetic Exchanges per cookie: ¼ Bread, ½ Fat, ¼ Lean Meat

FROM: Recipes for Diabetics by Billie Little copyright 1990

Recipes from Glen's personal collection.

Zucchini Muffins

Servings: 8 servings

Ingredients:

¾ cub Flour; ½ ts Vanilla;
½ teaspoon Baking powder; 2 tb Water;
¾ teaspoon Cinnamon; 1 tb Vegetables oil; +
¼ teaspoon Ground nutmeg; 1 ts Vegetable oil;
½ teaspoon Baking soda; 2 Eggs;
⅛ teaspoon Salt; 1 c Zucchini; shredded unpeeled
8 teaspoon Sugar; ¼ c Raisins;

Preparation:

Preheat oven to 350. Combine dry ingredients in one bowl and the wet ingredients except zucchini and raisins in another. Mix together just until moistened. Stir in zucchini and raisins. Divide among 8 nonstick muffin cups. Bake 15-17 minutes, until lightly browned. Cool in pan 10 minutes.

Per serving: 3g protein, 4g fat, 14g carb., 93mg sodium, 69mg chol., 118 calories.

Recipes from Glen's personal collection.

Zucchini-Meat Sauce

Servings: 6 servings

Ingredients:

1 large Onion chopped 1 ½ lb Zucchini (about 6),unpeeled, finely diced 2 c Tomato sauce
3 tablespoon Parsley, fineiy 2 ts Basiichopped 1 Bay leaf
2 Cloves garlic, crushed 1 lb Ground beef
½ cub Vegetable oil (or less)

Preparation:

Saute onion, parsiey and garlic in oil about 10 minutes: Stir in zucchini and simmer about five minutes, stirring occasionally. Add tomato sauce basil, bay leaf and simmer for 30 minutes, stirring occasionally.
Meanwhile, brown ground beef until just brown and separated. Stir meat into first mixture (remove bay leaf) and serve hot, with Parmesan cheese, over pasta, potatoes or rice, or even a bun.

Source: The Everett Herald; August 28 th 1991 Found by Fran McGee

Recipes from Glen's personal collection.

Zucchini-Mozzarella Casserole

Servings: 4 servings

Ingredients:

1 tablespoon Margarine + ½ ts Dried oregano;
1 teaspoon Margarine ¼ ts Dried basil;
4 cub Zucchini; thinly sliced Salt and pepper to taste;
½ cub Onions; chopped 2 Eggs; slightly beaten
2 tablespoon Parsley flakes; 6 oz Mozzarella; shredded
⅛ teaspoon Garlic powder; 1 ts Dijon mustard;

Preparation:

Melt margarine in a large nonstick skillet over medium heat. Add zucchini and onions and cook 10 minutes, stirring frequently until vegetables are tender crisp. Remove from heat. Preheat oven to 350. Add seasonings to zucchini mixture. In a large bowl, combine eggs, cheese, and mustard. Add zucchini mixture and stir until combined. Pour into a casserole dish that has been sprayed with a nonstick cooking spray. Bake 35 minutes, or until lightly browned.

Per serving: 13g protein, 16g fat, 9g carb., 282mg sodium, 170mg chol., 227 calories.

Recipes from Glen's personal collection.