Some of Rose and Herm’s favourite Recipes

Cut the chicken into serving pieces. Score the salt pork into small squares and melt in a heated skillet. Fry chicken in salt pork fat until golden brown, turning pieces frequently.

Remove chicken pieces from skillet and sauté onion for 1 min. Add the flour and Sauté for an additional 1-2 minutes. Place chicken pieces and onion in large pot. Add water, potatoes, carrots, salt, pepper and summer savory.

Bring to a boil. Reduce heat to simmer and cook for 1 hour or until chicken is tender. Taste and adjust seasonings.

Serves 8.

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Afternoon Tea Scones

From Quick Cooking (These are great,….herm)

"Your guests will love these scones served with butter, jam or jelly," suggests Ruth Ann Stelfox of Raymond, Alberta. "Or try them as an addition to a weeknight meal. Your family's eyes will light up when they see a plate of them on the table."

INGREDIENTS

1-3/4 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold butter
1 egg, lightly beaten
3/4 cup sour cream
1/2 cup dried currants or raisins
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1 egg yolk
2 tablespoons water

DIRECTIONS

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; cut in butter until mixture resembles coarse crumbs. Stir in egg, sour cream, currants, lemon peel and orange peel.
Turn onto a well-floured surface. Roll into a 7-in. circle In a small bowl, beat egg yolk and water. Brush over dough. Cut into six wedges. Transfer to a greased baking sheet. Bake at 400° for 15 minutes or until golden brown. Serve warm. Yield: 6 scones.
Printed from tasteofhome.com Jan 7, 2009

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Almond Date Squares

Truly a delicious treat, moist and a good keeper, these are good with or without the almonds.

Butter or margarine 1/2 cup

Granulated sugar 1/2 cup

Egg yolks 2

All-purpose flour 1 1/2 cups

Baking powder 1 tsp.

Vanilla 1 tsp.

Dates, chopped 1 cup

Water ½ cup

Egg whites 2

Brown sugar, packed 1 cup

Slivered almonds ½ cup

Bottom Layer: Mix first 6 ingredients together well. Press into greased 9x9- inch (22 x 22 cm) pan. Set aside.

Filling: Boil dates and water together for 5 minutes. If mixture is too dry to spread easily, stir in a bit more water. Spread carefully over bottom layer.

Top Layer: Beat egg whites until frothy and turning white. Add brown sugar as you continue to beat until stiff. Spread over dates. Sprinkle with almonds. Bake in 350 F (180 C) oven for 30 minutes.

Cool. Cover to store, cutting with a clean sharp knife before using. This gives the meringue a chance to soften. Cuts into 36 squares.

Go to Index

Apple Crunch (from a now defunct diabetic magazine)

Description : Diabetes dialogue winter 1984

Servings : 12

Category : apples diabetes

Ingredients

6 medium cooking apples, peeled and sliced.

1 tbs sugar twin (brown sugar replacement).

1 tsp cinnamon

1/2 cup flour (all purpose)

1/4 cup sugar twin (brown sugar replacement)

1/2 cup oatmeal (quick rolled oats)

1/2 cup diet margarine

Preparation

Preheat oven to 425°. Spray a 8" x 8" baking pan with Pam. Layer apples around bottom of pan. Mix 1 tbs., sugar twin with cinnamon. Sprinkle over apples. Mix together the flour, sugar twin and oatmeal. Cut in margarine with knife or pastry cutter. Rub with fingertips. Spread over apples. Bake 30 minutes. Cut into 12 squares.

Make 12 servings

1/2 Starchy

1 Fruits Vegetables

1 Fats Oils Choice

106 Calories

Go to Index

Apple Filled Oven French Toast

1 loaf French bread (12 ounces) cut in 1 inch slices

1 21 ounce can apple filling

8 large eggs

2 cups milk

2 cups half and half

2 teaspoons vanilla extract

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

Topping:

1/2 cup butter, softened

1 cup brown sugar

2 tablespoons dark corn syrup

1 cup coarsely chopped pecans or walnuts

Heavily butter a 9 x 13 baking pan. Place one layer of bread slices in prepared pan. Spread apple filling over layer of bread. Place a layer of bread over apple filling. Set aside.

In blender mix eggs, milk, half and half, vanilla, nutmeg and cinnamon. Pour over bread slices, Refrigerate covered, overnight.

Just before baking, make topping by combining all topping ingredients. Spread topping over toast, bake at 350 degrees for 50 minutes until puffed and golden.

Here's another "prepare ahead" recipe. The B&B who submitted it says it can be made ahead of time and frozen before baking. It might be a little adventurous for some, but I'll bet a lot of people would enjoy it. You could also make some with sausage and some with black beans for the vegetarians.

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Apple Sauce Cream Coffee Cake (diabetic)

1 cup peeled chopped cooking apples

⅓ cup flour

¾ tsp baking powder

¾ tsp baking soda

¾ tsp cinnamon

¾ cup nutmeg

½ cup fat free margarine

½ cup sugar

½ cup egg beaters

⅔ cup fat free sour cream

2 tsp rum or brandy or 1 tsp rum extract

1 tsp vanilla

Non fat cooking spray

3 tbsp chopped raisins

2 tbsp brown sugar

2 tsp lemon juice

1 tbsp powder sugar (icing sugar)

Toss apples with 2 tbsp flour and set aside.

Combine remaining flour, baking powder, baking soda, cinnamon, nutmeg, in a small bowl, set aside.

Cream margarine, sugar and egg beaters until light and fluffy. Add reserved flour mixture alternately with sour cream beginning and ending with flour mixture.

Mix after each addition.

Stir in brandy, rum or extract and vanilla.

Spread one half of batter into 9” square baking pan that has been sprayed with the non-fat cooking spray.

Combine reserved apples remaining ¼ tsp cinnamon and lemon juice, sprinkle evenly over batter.

Spread remaining batter evenly over apple mixture.

Bake at 350’ for 40 minutes or until toothpick inserted in center comes out clean.

Cool on a wire rack.

Dust with powdered sugar. 16 Servings.

Calories 100
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Apple-a-Day Casserole

Quick Cooking
This sweet-tart casserole is a fun change of pace from traditional vegetable side dishes. It's super-quick to prepare if you use a food processor to slice the apples and carrots. The unique combination complements chicken, fish and pork. -Elizabeth Erwin, Syracuse, New York

SERVINGS: 6-8

METHOD: Baked

TIME: Prep: 20 min. Bake: 50 min.

Ingredients:

6 medium tart apples, peeled and sliced
6 medium carrots, thinly sliced
1/2 cup orange juice
1/3 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon ground nutmeg
2 tablespoons cold butter

Directions:

Combine apples and carrots; place in a greased shallow 2-qt. baking dish. Drizzle with orange juice. Cover and bake at 350° for 40-45 minutes or until carrots are crisp-tender.
In a bowl, combine the flour, sugar and nutmeg; cut in butter until crumbly. Sprinkle over apple mixture. Bake, uncovered, 10-15 minutes longer or until the carrots are tender. Yield: 6-8 servings.

Comments

Re: Apple-a-Day Casserole
To counteract blandness, try mixing one quarter cup packed dark brown sugar with one half teaspoon cinnamon; then after drizzling with orange juice, sprinkle with the brown sugar-cinnamon mixture before baking.

ErinsGrammy

Re: Apple-a-Day Casserole
The topping was good, but the rest of the casserole was a bit bland.

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Baked Beans (Newfoundland)

Description : Dialogue Summer 1985

Servings : 8

Category : beans diabetes

Ingredients

2 cups navy beans

2 tbs vinegar

1 tsp salt

1/4 cup pork

1/2 cup onion, chopped

1/4 cup plus 1 tbs catsup

1/4 cup molasses

1 tsp dry mustard

Preparation

Soak beans in cold water overnight. Cook in water until skin break. Drain. Place beans in a casserole dish and add all ingredients. Add just enough liquid to cover mixture.

Bake at 300°F for 4 to 6 hours.

Makes 4 cups.

1 1/2 Starch

1 Fruit Vegetable

1 Fat Oil

Beans are a great source of fiber and one thing to remember is that while fat is necessary in our diets it is generally to be restricted for type ii diabetics with insulin resistance.

201 Calories

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Baked Omelet Roll

6 eggs

1 cup milk

½ cup all purpose flour

½ tsp salt

¼ tsp pepper

1 cup (4oz) shredded cheddar cheese

Place eggs and milk in a blender, add flour, salt and pepper.

Cover and process until smooth.

Pour into a greased 23 x 9 x 2 baking pan.

Bake at 450’F for 20 minutes or until eggs are set.

Sprinkle with cheese.

Roll up omelet in the pan starting with a short side down on a serving tray.

Cut into 1 inch slices.

Yields 6 servings

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Baked Sweet Onion Rings

Light & Tasty

“These are a real family favorite—especially when Vidalias are in season,” says Tonya Vowels of Vine Grove, Kentucky. "You can boost the flavor even more with seasoned breadcrumbs or a shake or two of different spices."

SERVINGS: 4

CATEGORY: Low Fat

METHOD: Baked

TIME: Prep/Total Time: 30 min.

Ingredients:

1/2 cup egg substitute
2/3 cup dry bread crumbs
1/2 teaspoon salt
1/4 teaspoon pepper
1 sweet onion, sliced and separated into rings

Directions:

Place egg substitute in a shallow dish. In another shallow dish, combine the bread crumbs, salt and pepper. Dip onion rings into egg, then roll in crumb mixture.

Place on a baking sheet coated with cooking spray. Bake at 425° for 15-18 minutes or until golden brown, turning once. Yield: 4 servings.

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Basil Turkey Burgers

¼ cup fat free mayonnaise
2 tbsp minced fresh basil, divided
¼ cup fat-free milk
2 tbsp finely chopped onion
1 tbsp dry bread crumbs
1/8 tsp salt and pepper
12oz lean ground turkey
4 hamburger buns, split
4 lettuce leaves
1 large tomato, slice

In a bowl, combine mayonnaise and 1 tbsp basil cover and refrigerate until serving.

Coat grill rack with nonstick cooking spray, before starting the grill.

In a bowl combine, milk, onion, bread crumbs and salt and remaining basil.

Crumble turkey over mixture and mix well. Shape into four patties.

Grill covered over indirect medium heat for 5-6 minutes each side or until meat is no longer pink and thermometer reaches 165’F.

Serve on buns with lettuce, tomato, basil and mayonnaise.

Yield 4 servings.

1 serving, 1 burger with 1 tbsp basil and mayonnaise equals 305 calories, 11 gm fat, 4 gm saturated fat, 64 mg cholesterol, 567 mg sodium, 3 mg carb., 2 gm fiber, 21 g protein

….Index

Bits 'N Bites/ Nuts 'N Bolts

I make this every Christmas as it is makes terrific gifts. My children are always asking me to make them. Everyone comes back for more! It took many tries to get the recipe just right for us. Most have too much salt. Everyone agrees that this is the best!
**Please note that a smaller version is in brackets.

1 med. box Cheerios (4 c.)
1 med. box Shreddies or Wheat Chex (5 c.)
1 med. box Rice Chex (4 c.)
2 lb. Salted Mixed nuts (1 1/2 c.)
1 large pkg. small Salted Pretzels (2 c.)
1 small Box cheese stix (1 c.)

1 lb. Margarine (1/2 lb.)
6-7 Tbs. Worcestershire Sauce (3Tbs + 1 tsp.)
1 1/2 Tbs. Garlic Powder (2 tsp.)
1 1/2 Tbs. Onion Powder (2 tsp.)
1/2 Tbs. Celery Salt (1 tsp.)
2 Tbs. Seasoning Salt (3 tsp.)

Preheat oven to 250.
Mix the cereals, nuts, pretzels and cheese ‘stix’ together in a very large bowl or pot. Melt the margarine in a pot on fairly low heat. Add in the Worcestershire and seasonings and mix well. Put about 1/2 the cereal mix in a large roasting pan and spread with half the sauce. Cover with the rest of the cereal mixture and then spread the rest of the sauce over. Mix well! Put uncovered in the oven. STIR EVERY 15 MINUTES! Bake for at least 1 hour. Should be done but test for taste and crispiness. Will crispen even more when cold (if it hasn't been eaten by then).

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Bits and Bites

Monday, June 4. 2007

This lovely bits and bites recipe will be a hit at your next Christmas gathering. Easy to make and easy to take. Bring it along with you to your office party or any other gathering. It'll be the first thing gone, they're that delicious.

What you need:

2 cups shreddies
2 cups cheerios
2 cups salted pretzels
4 cups corn bran
1 cups salted peanuts
1/2 cup margarine
1 tbsp. Worcestershire sauce
1 tsp. garlic powder
1 tsp. onion powder

What you do:
Mix cereal, peanuts and pretzels in shallow roast pan and mix evenly. Melt margarine and add Worcestershire sauce, onion and garlic powder and blend well. Pour over cereal mixture and toss until evenly coated. Spread evenly in pan. Bake at 300 degrees for 25 minutes, or until cereal is toasted and crisp. Stir several times during baking.

Optional:Add 1/4 cup parmesan cheese 5 minutes into baking.

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Bits and Bites Aline

1 box cherrios

1 box shreddies (small box) 8 cups

1 bag pretzels (small ones)

1 lb peanuts (salted)

1 pkg cheese nibs

Goldfish nibs (half and half)

¾ lb butter

½ cup worcestershire sauce

1 tbs tobasco sauce

2 tsp seasoning salt

2 tsp summer savory

2 tsp marjoram

½ tsp onion powder

½ tsp cayenne powder

1 tsp garlic powder

Melt butter, add spices.

Pour over mixture in big roast pan.

Cook 200'- 2 hours

Note: Stir every 15 minutes. It calls for 2 tbs for Beaumonde and 2 tsp smoked salt.

It has been discontinued in the bulk barn stores.

If you can find it, use it instead of the tobasco salt and seasoning salt.

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Blueberry Cupcakes

Blueberry cupcakes make a delicious dessert when served with Lemon Pudding Sauce.

1/3 cup butter or margarine

6 tbsp lightly packed brown sugar

1 egg

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp each of baking powder and salt

¼ tsp each of cinnamon and nutmeg

2/3 cup sour milk or buttermilk

1 cup fresh or partially thawed frozen blueberries

Cream butter and sugar until light and fluffy. Beat in egg. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into creamed mixture alternately with sour milk, just until mixed. Do not over mix. Fold in blueberries. Fill 12 lightly greased muffin cups 2/3 full. Bake in a 375’F oven 20 min until golden. Serve warm.

Makes 12 medium cupcakes.

1/2 Starch, 1 Fruit and Vegetable, 1 Fat and Oil

Tip: To sour fresh milk for this recipe, pour tsp vinegar into a measuring cup; fill with 2% milk to 2/3 cup.

Lemon Pudding Sauce

For fabulous dessert,drizzle Lemon Pudding Sauce over oven-fresh, piping hot, Blueberry Cupcakes or Nova Scotia .

4 tsp cornstarch

1 cup water

1 finely grated lemon peel

¼ cup lemon juice

1 egg

2 tsp margarine or butter

Artificial sweetener equivalent to 8 tsp sugar.

Combine cornstarch, water, lemon peel and lemon juice in a small heavy saucepan; beat in egg. Cook over medium heat, stirring constantly, until thickened and clear. Stir in margarine and sweetener.

Makes 10 servings.

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Boston Brown Bread

· 1 cup raisins

· 2 cup boiling water

· 2 cup packed brown sugar

· 2 tbsp vegetable oil

· 2 eggs

· 2 tsp baking soda

· 4 cups flour

· ½ cup chopped nuts

Early in the day, pour boiling water over raisins and let cool. When the raisins are plumy

And the liquid is sufficiently cool. Put salt, sugar, egg, oil in mixing bowl and cream well.

Add baking soda to raisin mixture stir and pour this into creamed batter.

Mix well and add flour to this soupy mixture.

After flour has been completely incorporated add nuts and stir again. Pour in well-oiled cans.

Bake at 350’ for 1 hour.

(Recipe can be doubled)

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Breakfast Bread

2 cups buttermik

½ cup honey

¼ cup molasses

2 tsp soda

1 tsp salt

1 ½ cups of whole wheat flour

½ cup of wheat germ

1 cup white flour

¼ cup raisins (optional)

Mix together the buttermilk, honey, molasses, soda and salt. Then, in another bowl, combine the whole-wheat and white flour and add that blend to the buttermilk mixture.

Stir in the raisins and pour the batter into a 9 x 5 x 3 loaf pan. Preheat oven to 400’, turn back to 250’, slide in the pan and bake the bread for one hour. Turn the loaf out, inverted, on a rack to cool. And wait one day before slicing and toasting this breakfast bread.

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Broiled Beef Kabobs

1 tbsp olive or vegetable oil
1 tbsp lemon juice
1 tbsp water
2 tsp Dijon Mustard
1 tsp honey
½ tsp dried oregano
¼ tsp pepper
1 lb top sirloin steak (1” thick) cut into 1” cubes
2 small, green and/or sweet red peppers cut into 1” pieces
12 large mushrooms
Hot cooked rice

In a bowl combined the first 7 ingredients, mix well. Add beef, peppers and mushrooms.

Toss to coat.

Thread meat and vegetables alternately on metal on soaked wooden skewers.

Boil 3” from the heat, turning often, until meat reaches desired doneness and vegetables are tender about 12 to 16 minutes.

Serve over rice. Yield 4 servings.

1 serving without rice

231 mg sodium

122 mg sodium

75 gm carb

28 gm protein

10 gm fat

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Diabetic Birthday Cake and Holiday Celebrations

By Brenda Hyde

Family celebrations are always a little tricky pleasing everyone's tastes, but if you have a diabetic in the family it can be an even bigger challenge.

My Mother was diagnosed with diabetes after she was 50. Our family had been so used to the traditional sweets and cakes that it was hard to adjust during celebrations. We have discovered over the years that there have been wonderful improvements in sugar free candy and desserts. I have two recipes for homemade cakes and several suggestions for the older diabetic or younger family member as well!

Angel food cakes are usually permitted in the diabetics diet. We have decorated purchased angel food cakes with great success. They can be topped with packaged sugar free dessert topping. Decorate the cake with sugar free candy and candles for birthday celebrations. You can also prepare sugar free pudding, which comes in some great flavors now, and pour over the top and sides of the cake. This can also be done with the

cake recipes below.

Orange Cake

Ingredients:

1/3 cup reduced calorie margarine, melted

1/4 cup granulated brown sugar substitute

1 tsp. powdered sugar substitute

1 egg

1 1/4 cups flour

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. cinnamon

2/3 cup unsweetened orange juice

Vegetable cooking spray

Combine margarine, sugar substitutes and egg. Beat at high speed with

an electric mixer for 2 minutes. Combine flour, baking powder, soda and

cinnamon, stirring to blend. Add flour mixture to creamed mixture

alternately with orange juice, beginning and ending with the flour. Beat at

low speed after each addition. Spoon batter into an 8 inch square pan

coated with cooking spray. Bake at 350 degrees for 25-30 minutes or until

a toothpick comes out clean when inserted. Note: You can make two of

these and layer them if you wish or bake them in round pans instead.

9 servings.

118 calories, 19 grams carbs, 3 gm protein, 3 gm fat, 257 mg sodium, 30 mg cholesterol.

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Candy – Amy Benwell

Put foil in cookie sheet grease well.

Then put graham wafers in sauce pan with 1 ¾ cup brown sugar

and 1 cup margarine.

Cook – Boil for 4 minutes stirring.

Pour over graham wafers.

Cover with slivered almonds ( 1 cup)

Bake 350' for 7 minutes

Watch closely that they don't burn.

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Cheddar Dill Biscuits

Light & Tasty
“My husband and I try to eat in a healthful way, decreasing fat and calories wherever possible," writes Carol Braly of South Fork, Colorado. "These homemade biscuits are one of our favorite weekend breakfasts.”

SERVINGS: 12

CATEGORY: Lower Fat

METHOD: Baked

TIME: Prep/Total Time: 30 min.

Ingredients:

2 cups all-purpose flour
2 teaspoons sugar
1 teaspoon dill weed
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/4 cup cold butter
2/3 cup buttermilk
1/4 cup egg substitute
1/2 cup shredded reduced-fat cheddar cheese

Directions:

In a large bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Combine buttermilk and egg substitute; stir into flour mixture just until moistened. Stir in cheese.
Turn onto a lightly floured surface; knead 8-10 times. Pat to 3/4-in. thickness; cut with a floured 2-1/2-in. biscuit cutter.
Place 1 in. apart on an un-greased baking sheet. Bake at 400° for 12-16 minutes or until golden brown. Serve warm. Yield: 1 dozen.

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Cheese Bread

4 cups flour

¼ cup sugar

1 tbs baking powder

1 ½ tsp salt

1 tsp baking soda

¼ cup butter

½ cup currants

2 tsp caraway seed

2 eggs

1 ¾ cup buttermilk

½ cup grated cheese or more

Mix in order given. Knead and put on cookie sheet or iron skillet. Put cross on top.

Cook 1 hr. 350’

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Cheeseburger Paradise Soup

Taste of Home -

I’ve never met a person who didn’t enjoy this creamy soup, and it’s hearty enough to serve as a main course with your favorite bread or rolls. —Nadina Ladimarco Burton, Ohio

SERVINGS: 14

CATEGORY: Soup METHOD:

TIME: Prep: 30 min. Cook: 25 min.

Ingredients:

6 medium potatoes, peeled and cubed
1 small carrot, grated
1 small onion, chopped
1/2 cup chopped green pepper
2 tablespoons chopped seeded jalapeno pepper
3 cups water
2 tablespoons plus 2 teaspoons beef bouillon granules
2 garlic cloves, minced
1/8 teaspoon pepper
2 pounds ground beef
1/2 pound sliced fresh mushrooms
2 tablespoons butter
5 cups milk, divided
6 tablespoons all-purpose flour
1 package (16 ounces) process cheese (Velveeta), cubed
Crumbled cooked bacon

Directions:

In a soup kettle, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
Meanwhile, in a large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 4 cups milk; heat through.
In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Garnish with bacon. Yield: 14 servings (about 3-1/2 quarts).

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Fast and Fabulous Fruitcake

2 ½ cups flour

1 tsp baking soda

2 eggs, slightly beaten

1 28oz jar or 3 cups mincemeat

1 can Eagle Brand sweetened condensed milk

2 cups mixed candied fruit

1 cup walnuts

Preheat oven to 300’F. Grease a 9” tube pan, line with wax paper and grease again. Sift together flour and baking soda and set aside. In larger bowl, combine eggs, mincemeat, milk, fruit and nuts. Add dry ingredients and blend well.

Pour into prepared pan. Bake 1 hour and 50 minutes or until cake tests done.

Cool 15 minutes. Turn out of pan and remove wax paper.

Garnish with glazed cherries, if desired.

Sydney, N.S.

Royal Canadian Legion Cookbook, Page 103

This recipe sounds good and quick… we’ve never tried it though.

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Cheesy Apple Crisp for 100

13 quarts of apples (about 42 medium), peeled and sliced

2 cups water

¼ cup plus 2 tbsp lemon juice

8 cups all purpose flour

8 cups sugar

2 tbsp cinnamon

1 tbsp salt

4 cups butter or margarine

8 cups shredded cheddar cheese, whip cream or ice cream optional

Arrange apples in four greased 13 x 9 x 2 baking pans. Combine water and lemon juice, sprinkle over apples. Combine flour , sugar, cinnamon and salt: cut in butter until crumbly. Stir in cheese lightly. Spread over apples. Bake at 350’ for 30 to 35 minutes, or until apples are tender and topping is crisp. Serve with whipped cream or ice cream.

Cheesy Apple Crisp for 25

3 quarts of apples (about 12 medium), peeled and sliced

1/2 cups water

1/8 cup plus 1 tbsp lemon juice

2 cups all purpose flour

2 cups sugar

1/2 tbsp cinnamon

1/4 tbsp salt

1 cups butter or margarine

1 cups shredded cheddar cheese, whip cream or ice cream optional

Arrange apples in a greased 13 x 9 x 2 baking pan. Combine water and lemon juice, sprinkle over apples. Combine flour, sugar, cinnamon and salt: cut in butter until crumbly. Stir in cheese lightly. Spread over apples. Bake at 350’ for 30 to 35 minutes, or until apples are tender and topping is crisp. Serve with whipped cream or ice cream.

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This was a huge favourite when we catered to more than 100 people, we usually topped the desert with Rich’s Dairy Cream that came in a bag with a spout.

Cherry Balls

½ cup butter

1 cup shredded coconut

1 cup icing sugar

½ tsp vanilla

Graham crumbs

24 red cherries

Cream butter and sugar. Add coconut and vanilla. Form mixture in balls around a cherry. Roll in graham wafer crumbs.

Refrigerate.

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Chicken ‘N’ Biscuits

This comforting casserole has a colorful medley of vegetables and chunky chicken topped with golden homemade biscuits.

1 medium onion

2 tsp vegetable oil

¼ cup all-purpose flour

½ tsp dried basil

½ tsp dried thyme

¼ tsp pepper

2 ½ cup skim milk

1 tbs Worcestershire sauce

1 pkg (16) oz frozen mixed vegetables

2 cups cubed cooked chicken

2 tbs grated Parmesan cheese

Biscuits:

1 cup all-purpose flour

1 tbs sugar

1 ½ tsp baking powder

¼ tsp salt

1/3 cup skim milk

3 tbs vegetable oil

1 tbs minced fresh parsley

In a saucepan, saute onion in oil until tender. Stir in flour, basil, thyme and pepper until tender. Stir in flour, basil, thyme and pepper until blended. Gradually stir in milk and Worcestershire sauce until smooth. Bring to a boil: boil and stir for 2 minutes. Stir in vegetables, chicken and Parmesan cheese; reduce heat to low. Meanwhile, combine flour, sugar, baking powder and salt in a bowl. Combine milk, oil and parsley; stir into dry ingredients just until combined. Transfer hot chicken mixture to a greased 2 ½ quart dish. Drop biscuit batter by rounded tablespoonfuls onto chicken mixture. Bake, uncovered at 375’ for 30-40 minutes or until biscuits are lightly browned.

Yield 8 servings.

1 serving 246 calories

284 mg sodium

24 mg cholesterol

31 gm carbohydrate

13 gm protein

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Chicken Stuffing Casserole

“I was frequently asked to make this casserole for the monthly potluck dinners in our retirement complex and never had any leftovers,” says Carmelia Saxon, Chapel Hill, North Carolina. It's so moist, comforting, simple and flavorful!

INGREDIENTS

* 2 eggs, lightly beaten

* 1 package (16 ounces) crushed corn bread stuffing

* 4 cups cubed cooked chicken breast

* 3 cups reduced-sodium chicken broth, warmed

* 1 can (10-1/2 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted

* 1 small onion, chopped

* 1/4 cup chopped celery

* 1 teaspoon rubbed sage

SERVINGS 8

CATEGORY Lower Fat

METHOD Baked

DIRECTIONS

In a large bowl, combine all ingredients. Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray.

Cover and bake at 375° for 25 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean. Yield: 8 servings.

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This recipe was a winner at recent potluck suppers. 12/09/09
Chili Con Carne

Ingredients:

1 cup (250 ml) chopped onion

¹/₂ cup (125 ml_) chopped green pepper

6 oz (175 ml) no-salt tomato paste

2          Tbsp (30 ml_) chili powder
1          tsp (5 ml) garlic powder
¹/₂         tsp (2 ml) ground cumin
½ tsp (2 mL) paprika
4          cups(1L ) water

1 lb lean ground beef

Directions:

In a large pot, brown the ground beef. Drain fat. Add onion and green pepper. Cook until onion is transparent. Add remaining ingredients and simmer 1 % hours. Before serving, measure chili and add additional water to make 5 cups (1.25 L). Heat through.

Serves 5 (1 cup (250 mL) Per Person

Each serving contains:

Calories - 254 Carbohydrates - 11 g Protein - 21 g Fat-14 g Sodium -118 mg Potassium - 683 mg Phosphorus - 182 mg

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Chocolate Chip Cookies from Choice Cooking for diabetics

½ cup butter

½ cup lightly packed brown sugar

1 egg

2 tsp vanilla

1 cup all purpose flour

½ tsp baking soda

½ tsp salt

½ cup quick rolled oats

½ cu semi-sweet chocolate chips

Cream butter and sugar together until light and fluffy, beat in egg and vanilla combine flour, baking soda and salt. Stir into mixture. Fold in rolled oats and chocolate chips. Using (2 tsp) for each cookie, drop onto greased cookie sheet. Flatten with a fork. Bake at 375’ oven 10 minutes until cookies begin to brown around the edges. Remove from pan. Cool. Store in covered container.

Makes 48 cookies

10 g carb

1 g protein

6 g fat

98 calories

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Big winner at our house with the neighbors and the family.
Chocolate Squares

1 square chocolate melted

½ cup Fluffo

1 cup flour

½ cup brown sugar.

Mix and put in pan. Cook for 10 minutes.

Beat 2 eggs

1 cup brown sugar

1 tsp baking powder

4 tbsp flour

½ cup coconut

Bake 20to 25 minutes.

Frost with chocolate frosting.

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Christmas Fruit Salad (Taste Of Home)

3 egg yolks beaten

3 tablespoons water

3 tablespoons vinegar

½ teaspoon salt

2 cups whipping cream, whipped

3 cups miniature marshmallows

2 cups halved green grapes

1 can (20 ounces) pineapple tidbits, drained

1 can (11 ounces) mandarin oranges

1 jar (10 ounces) red maraschino cherries, drained and sliced

1 cup chopped pecans

2 tablespoons lemon juice

In a large saucepan, combine egg yolks, water, vinegar and salt. Cook over medium heat, stirring constantly, until mixture thickens and reaches 160’. Remove from the heat and cool: fold in whipped cream. In a large bowl, combine remaining ingredients. Add dressing; toss to coat. Cover and refrigerate for 24 hours. Yield 12-14 servings.

Definitely not a tops recipe.

Index

Christmas Snowballs

o 2 tbsp butter

o 2 beaten eggs

o 1 cup dates chopped

o 1 cup sugar

o 1 tsp vanilla

o 1 ½ cup Rice Krispies

o ½ cup nuts

Mix well and roll in coconut, cook for about 12 minutes, watch it, it might burn.

Index

Christmas Gift Coffee Cake

2 cakes fresh yeast

¼ cup lukewarm water

1 cup milk

¼ cup shortening

½ cup sugar

1 tsp salt

5 cups flour

½ cup citron ( I use mixed fruit)

½ cup raisins

¼ cup chopped candied cherries

2 eggs

1 tsp grated lemon rind

Soften yeast in water. Scald milk. Pour over shortening, sugar, salt in bowl. Cool to lukewarm.

Add 2 cups flour, then softened yeast. Stir until smooth.

Stir in eggs, add fruit and 2 more cups of flour. Stir until smooth, add approximately 1 more cup flour or enough to make soft dough.

Knead lightly on floured board. Set to rise in greased bowl in a warm place.

When dough is double in bulk, place on floured board. Knead. Divide into 2 parts forming each part into a smooth ball after making the two smooth balls. Wrap each ball in a cloth, place on a greased cookie sheet and cover with a clean towel.

Let rise until double bulk.

Bake in a moderate oven until done.

Bake at 350’ F oven 30 to 35 minutes.

Index

Christmas Party Pinwheels

2 pkgs (8 oz each) cream cheese (softened)

1 pkg (4 oz) ranch salad dressing mix

½ cup minced sweet red pepper

½ cup minced celery

¼ cup sliced green onions

3 to 4 four tortillas (10”)

In mixing bowl, beat cream cheese and dressing mix until smooth.

Add red pepper, celery, onions and olives: (Mix well)

Spread about 3/4cup one each tortillas.

Roll up tightly; wrap in plastic wrap.

Refrigerate for at least 2 hours.

Slice into ½ inch pieces.

Yield 15 to 20 servings.

Index

Chunky Maple-Walnut Spread – Heart Smart

Makes 12 servings (2 tbs per serving)

This is a great spread for bagels, crackers or pita chips. It also makes a good dip for apple slices, celery sticks, strawberries or pineapple spears.

Ingredients

1 (8 oz/250g) package low fat cream, softened at room temp for one hour
2/3 cup (150 ml) chopped California walnuts
½ cup (125 ml) dried cranberries or California raisins
¼ cup (50ml) maple syrup
¼ tsp (1 ml) cinnamon

Directions

Put cream cheese in a medium bowl. Add walnuts, raisins, syrup and cinnamon. Stir with a wooden spoon or rubber spatula until ingredients are mixed together.
Spread on bagels, toast, or apple slices.

Tips: To make a softer dip for apple slices or strawberries, use twice as maple syrup. To reduce fat and calorie content, use whipped low fat cream cheese instead of a brick or low fat cream cheese.

Nutrition information per serving

Calories 124
Protein 3g
Fat 8g
Saturates 3g
Dietary Cholesterol 12mg
Carb 11g
Dietary Fibre 1g
Sodium 63mg

Recipe provide courtesty of the California Walnut Commission

Very Popular with the family and others.

Heart and Stroke Foundation Canada

Index

Diabetic Date Squares

1 lb dates chopped (3 cups)

¼ cup sugar

1 ½ cup water

1 tbsp lemon juice

Cook together the above until soften and let cool.

Topping Base:

½ c margarine

¾ cup brown sugar

1 cup flour

3 tbsp white sugar

¼ tsp soda

1 cup rolled oats.

Mix together until crumbled. Greased pan and put 2/3 cup of crumbs and then date mixture.

Then the rest of the crumbs. 9 x 8 pan

Bake 350’F for 30 minutes.

Index

Oh yes, very difficult not to indulge.
Classic Pumpkin Date Loaf (diabetic)

Makes 14 slices

¾ cup boiling water
1 ½ cup Post 100% Bran cereal
½ cup chopped dates
½ cup butter or margarine
1 egg
1 can (14oz) pumpkin
2 cups flour
½ cup sugar
1 tbsp baking powder
2 tsp ground cinnamon
2 tsp ground ginger
1 tsp baking soda
½ tsp salt

Pour water over cereal, dates and butter in bowl, stirring until butter melts.

Cool, stir in egg and pumpkin until smooth.

Combine remaining ingredients in large bowl.

Stir cereal mixture into dry ingredients stirring just until moisture. (Mixture is stiff)

Pour into greased 8 X 4 loaf pan.

Bake at 350’F for about 35 minutes or until tester placed in the center comes out clean.

Index

Coconut Cream Pie (Grandma Saulnier)

1/3 cupsugar
1/3 culp flour
pinch salt
2 egg yolks
2 cups milk
½ cup coconut

After cooking

Add 1 tsp vanilla

1 tbsp butter

Index

Carl’s favourite.

Corn Bread Muffins

Taste of Home -

Corn Bread Muffins are great with any meal, assures Louise Rowe, who has worked in Piqua, Ohio cafeteria for more than 20 years.

SERVINGS: 12

CATEGORY: Low Fat

METHOD: Baked

TIME: Prep: 15 min. Bake: 20 min. + cooling

Ingredients:

1-1/2 cups yellow cornmeal
1/2 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/4 cups buttermilk
1/4 cup unsweetened applesauce
2 egg whites
2 tablespoons vegetable oil

Directions:

In a large bowl, combine the first six ingredients. Combine buttermilk, applesauce, egg whites and oil; stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 18-20 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: 1 dozen.

Index

Anything with cornmeal is okay with herm

Monday Meal Makeover: Scallop Corn Chowder

Ingredients:

4 tablespoons (1/2 stick) unsalted butter

1 medium yellow onion, finely diced

1 large carrot, finely diced

1 tablespoon all-purpose flour

1/2 teaspoon kosher salt

1/4 teaspoon pepper

1 sprig of fresh thyme

1 bay leaf

One 14-ounce can low-sodium chicken broth

4 cups fresh corn kernels (about 6 ears)

2 cups milk

1 pound sea scallops, halved or quartered if large

Crumbled, cooked bacon and sliced scallions, optional

Directions:

In a large Dutch oven over medium heat, melt the butter. Add the onions and carrots.

Cook until onions are translucent and carrots are tender, about 8 minutes. Stir in the flour and cook two minutes. Add the salt, pepper, thyme, bay leaf, chicken broth and 2 cups of the corn. Stir to combine and bring to a simmer.

Meanwhile, in a blender combine the remaining 2 cups of corn and the milk. Add to the soup. Let simmer for about 5 minutes. Add scallops and cook 3 minutes. Remove the bay leaf and thyme stem.

Garnish with bacon and scallions, if desired, and serve immediately.

Serves 4

Prep time: 10 minutes

Cook time: 20 minutes

Index

Yes, anything with Corn….

Cranberry Sauce Lo-cal

2 cups fresh or frozen cranberries (8 ounces)

2/3 cup water

7 ¼ tsp Equal for Recipes or 24 packets sweetner or 1 cup equal sweetner

Combine cranberries and water in medium saucepan. Bring to boiling; reduce heat. Boil gently, uncovered , over medium heat 8 minutes, stirring occasionally. (Skin will pop).

Remove from heat; mash slightly. Stir in Equal. Cover and chill. Serve with beef, pork, ham or poultry.

Index

This is one recipe from the diabetic association but there is another in this edition without sweetner.
Cranberry-Raisin Sauce (herms favourite at Christmas and on toast)

Here’s a spicy cranberry sauce that goes equally well with ham and pork roasts as it does with turkey.

1 C orange juice
1/2 C fresh cranberries
1 T cornstarch
1 tsp. ground cinnamon
1/8 tsp. ground cloves
1/4 C raisins

Makes About 1 Cup

Combine the juice and cranberries in a saucepan. Cook over medium heat just until the berries "pop." Add the remaining ingredients and cook until the mixture is thick. Serve hot over baked ham (or with turkey.)

Index

Cream Soup Mix (Taste of Home)

2 cups non-fat dry milk powder

¾ cup starch

¼ cup reduced sodium chicken bouillon granules

1 tsp powdered onion

½ tsp dried basil

½ tsp dried thyme

¼ tsp pepper

In a large bowl, combine all ingredients store in an airtight container.

For a condensed cream soup substitute: whisk 1/3 cup mix and 1 ¼ cup water in a small saucepan until smooth. Bring to boil over medium heat cook and stir for 2 minutes or until thickened. Cool Use as a substitute for one 10 ¾ ounce can condensed cream chicken, celery or mushroom soup.

Nutrition Facts: 1/3 cup mix equals 149 calories, 1 g fat (0 Saturated), 5 mg cholesterol, 168 mg sodium, 25 carbohydrate, 0 Fiber, 10g protein.

Diabetic 1 starch, 1 fat, 1 free milk

Index

This is a great idea, we discovered this year and it is well worth the effort.

Creamed Turkey Casserole (Aunt Helen)

60 gr. bag broad noodles (med noodles)
1 1/2 cups chopped onion
2 cups chopped celery or (mixed vegetables or peas, no need to sauté these)
2 tbs butter or margarine
4 cups chopped turkey
10 oz can condensed cream of mushroom soup
10 oz can condensed cream of chicken soup
1 tsp salt
1/4 tsp pepper

Cook noodles. Drain. Sauté onion, celery, add to noodles, add turkey, soups, salt, pepper.

Stir, pour in large casserole.

Bake uncovered at 350' for 35 minutes till bubbly.

Yield 8 servings.

Index

Creamy Asparagus Soup

2 pounds asparagus
1 large onion, chopped
2 cloves garlic, minced
2 stalks celery, sliced
2 broccoli stems, sliced (save the florets for another use)
6 cups bouillon
2 teaspoons oregano
pinch cayenne, or to taste
1 cup quick-cooking or rolled oats
Juice of one lemon
Lemon wedges
Freshly ground black pepper

Break the tough ends off the asparagus and discard. Cut the stalks in 2" pieces and set the tips aside. Put the asparagus stalks and the remaining ingredients except the lemon in a large pot and bring to a boil. Reduce the heat and simmer 45-60 minutes, until the vegetables are very soft. Puree with a hand blender until smooth. Return the soup to a gentle boil, stir in the asparagus tips and cook 3-5 minutes or until they are just tender. Stir in the lemon juice and pass the wedges along with the pepper mill.

4-6 servings

Index

Creamy Citrus Fruit Dip

¼ cup low-fat vanilla yogurt

2 tsp lemon juice

1 packet sugar substitute

¼ tsp vanilla

1 cup honeydew or cantaloupe cubes

In a small bowl, combine all ingredients, except the melon.

Stir until thoroughly blended. Serve with melon.

2 tbs 62 cal

Index

Crustless Pumpkin Pie

Ingredients:

1 can pumpkin (15 oz)
1 can evaporated skim milk (12 oz)
3/4 cup egg substitute (or 3 egg whites)
1/2 tsp salt
3 tsp pumpkin pie spice
1 tsp vanilla
2/3 C. Splenda (or sugar) or to taste

Instructions:

Combine all ingredients and beat until smooth.

Pour into a 9" sprayed pie pan

Bake at 400 for 15 minutes, and then at 325 for 45 minutes or until a knife inserted in center comes out clean.

Serves 8
Whole Pie: 8 points (or ONE pt. for 1/8 pie)

TIP!
Top this pie with a little fat free Cool-Whip for even more of a treat! Counts as a vegetable serving and high in fiber!

Very popular at our Square dance parties with diabetics.

Index

Curried Pumpkin Soup (Diabetic)

1 small onion chopped

1 tsp cooking oil

2 cups chicken broth

1½ cups cooked or canned pumpkin

1 tbsp lemon juice

1tsp curry powder

1 tsp sugar

½ tsp salt, optional

Dash pepper

½ cup half and half cream or evaporated milk (skim)

Chopped parsley minced

In saucepan over medium heat, sauté the onion in oil until tender. Add broth, pumpkin, lemon juice, curry powder, sugar, salt if desired and pepper, bring to a boil.

Reduce heat. Cover and simmer for 15 minutes. Stir in cream, heat through.

Garnish with parsley if desired. Yield 4 servings.

! cup prepared with low sodium broth and evaporated skim milk.

½ starch

½ fat

67 calories

60 mg sodium

Index

Dads Flat Bread

Serves: 32

1 pkg 1 1/4 oz active dry yeast

2 cups warm water divided

1/3 cup sugar

2 tbs vegetable oil

1 tsp salt

1/2 cup rye or whole wheat flour

5 1/2 to 6 cups all purpose flour

In a large mixing bowl, dissolve yeast in 1/2 cup of water. Add sugar, oil, salt, rye or whole wheat flour, 3 cups all purpose flour and remaining water; beat until smooth. Add enough remaining all purpose flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled about 1 hour. Punch dough down. Divide in half too 1" thickness. Pierce each loaf several times with a fork. Cover and let rise in a warm place until nearly doubled abut 30 minutes.

Bake at 375' for 25-30 minutes until golden brown.

Yields about 32 slices.

Index

Absolutely great with soups and stews or just a snack picker upper.

Dark Fruit Cake (Diabetic)

3 cups raisins, loosely packed

2 cups water

2 cups dates, chopped loosely packed

5 tbs orange rind, chopped

1 tsp nutmeg

1 tsp salt

2 tsp cinnamon

1 cup margarine (might be able to do some substituting here)

2 tsp vanilla

3 cups all purpose flour

1 tsp baking powder

1/4 cup walnuts, chopped

2 tsp baking soda

Preparation

Combine raisins, water, dates, orange rind, salt and cinnamon together in a large saucepan and boil 5 minutes. Add margarine to boiled mixture. Remove from heat and cool thoroughly. When cool, add remaining ingredients and mix well. Bake 1 1/2 hours at 350T in an oiled angel food cake pan. Cool, remove from pan and cut into twenty four slices.

Makes 24 servings

2 Fruit and Vegetable 1/2 Starch 2 Fat and Oil

Rosalie suggested that few cherries could be added.

Index

De-Lightful Tuna Casserole

Light & Tasty

This mild, homemade tuna casserole comes from Colleen Willey of Hamburg, New York. It will truly satisfy your family's craving for comfort food without all the fat!

SERVINGS: 5

METHOD: Baked

TIME: Prep: 15 min. Bake: 25 min.

Ingredients:

1 package (7 ounces) elbow macaroni
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 cup sliced fresh mushrooms
1 cup (4 ounces) shredded reduced-fat cheddar cheese
1 cup fat-free milk
1 can (6 ounces) light water-packed tuna, drained and flaked
2 tablespoons diced pimientos
3 teaspoons dried minced onion
1 teaspoon ground mustard
1/4 teaspoon salt
1/3 cup crushed cornflakes

Directions:

Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the soup, mushrooms, cheese, milk, tuna, pimientos, onion, mustard and salt. Drain macaroni; add to tuna mixture and mix well.
Transfer to a 2-qt. baking dish coated with cooking spray. Sprinkle with cornflakes. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Yield: 5 servings.

Comments

Re: De-Lightful Tuna Casserole

This dish would be just as good using shredded chicken in place of the tuna.

Index

East Coast Clam Chowder

6 servings

2 tbsp chicken broth

½ cup minced onion

7 ½ oz can minced clams drained (save liquid)

1 cup cubed potato

10 oz can reduced fat cream of celery soup

1 ½ cup skim milk

Brown onions in non-stick pan in 2 tablespoons chicken broth. Add clam liquid and potato. Cover and cook over low heat until potato is done.

Blend in minced clams, soup, and milk. Heat (DO NOT BOIL)

Serve immediately.

Index

Easy Low-fat Chili

1 medium onion, chopped

¼ cup chopped green peppers

4 cups water divided

1 can (15 oz) great northern beans rinsed and drained

1 can (15oz) navy beans rinsed and drained

1 can (6oz) salt free tomato paste

1 can (14-15oz) low salt diced tomatoes, un-drained

2 to 4 tsp chili powder

1 tsp salt (optional)

½ tsp pepper

In a large saucepan, cook the onions and green pepper in ½ cup water until tender. Add beans, tomato paste and tomatoes. Stir in chili powder, salt if desired, pepper and remaining water, bring to a boil. Reduce heat cover and simmer for 20 minutes.

Yield 7 servings. 198 Cal, 1 gm fat,

Index

For Northern Beans, use Navy Beans or pea beans if the Great Northern is unavailable.

Finnish Flat Bread

1 ½ cups white flour

¾ cup whole wheat flour

2 tbs sugar

1 ½ tsp baking soda

½ tsp shortening

1 cup buttermilk

In a bowl, combine flour, sugar, baking powder, salt and baking soda.

Put in shortening until the mixture resembles coarse crumbs add milk and mix just until

dough is moistened.

Knead on floured board for 3 -5 minutes. Put on un-greased 12”pizza pan.

Bake at 350' for 30 minutes or until golden.

Cool for 10 minutes before removing to a wire rack.

Cut into pieces.

Yield's 6-8 servings.

Index

Another favourite with soups and stews.

Fruit Cakes

White Fruit Cake

Cuisine: American

Category: Sweet

Serves: 30

2 cups light raisins

2 cups water

2 tbs orange peel, grated

1 cup margarene

2 tsp rum extract or almond extract

½ cup unsweetened dessicated coconut

2 rings,candied pineapple (1 red, 1 green chopped)

2 cups all-purpose flour

½ cup chopped walnuts

2 tsp baking powder

1 tsp salt

Preheat oven to 350'F. Combine raisins, water and orange peel, in a large saucepan and boil 5 minutes. Add margarine to boiled mixture. Remove from heat and let cool. combine flour, baking powder and salt, in a small bowl. Add coconut, chopped candied pineapple and walnuts to flour mixture, toss to coat ingredients and stir until well combined. Bake 1½ hours in a lightly greased angel food cake pan or 2, 9" loaf pans. If top of cake is becoming dark during baking, cover with aluminum foil after 45 minutes.

2 Fruit and Vegetable Choice, 2 Fat and Oil Choice

Dark Fruit Cake

Cuisine: American

Serves: 24

3 cups raisins loosely packed

2 cups water

2 cups dates,chopped,loosely packed

5 tbs orange rind, chopped

1 tsp nutmeg

1 tsp salt

2 tsp cinnamon

1 cup margarene

2 tsp vanilla

2 cups all-purpose flour

1 tsp baking powder

¼ cup walnuts

2 tsp baking soda

Combine raisins, water, dates, orange rind, nutmeg, salt and cinnamon together in a large saucepan and boil 5 minutes. Add margarine to boiled mixture. Remove from heat and cool thoroughly. When cool, add remaining ingredients and mix well. Bake 1½ hours at 350'F in an oiled angel food cake pan. Cool, remove from pan and cut into twenty four slices.

2 Fruit and Veg Choice, ½ Starchy Food Choice, 2 Fat and Oil. 205 Calories per slice.

Index

Golden Pound Cake

Cuisine: American

Category: Dessert

Serves:

1 pkg (8oz) low fat yellow cake mix

1 8oz low fat sour cream

1 cup water

3 eggs

2 tsp butter flavouring or 1 tsp vanilla extract

½ cup icing sugar

2 - 3 tsp skim milk

Fresh Strawberries and Raspberries Optional.

Preheat oven to 350'F. Lightly coat 12 cups fluted tube pan with cooking oil spray, coat lightly with flour. iN bowl mix at low speed, cake mix, sour cream water, eggs and flavouring beat until moistened. Increase speed to high; beat 12 min. Pour into prepared cake pan. Bake 35 to 45 minutes and remove from pan and cool completely on rack.

In small bowl, stir togehter icing sugar, skim milk until smooth. Drizzle glaze over cooled cake. To serve, garnish with berries and cut into slices.

Index

Fruitcake Recipe

Ingredients:

1/2 cup Snipped dried figs
1/2 cup Chopped dates
1/2 cup Chopped prunes
1 cup Crushed pineapple
1 cup Dark raisins
2 cup Chopped apple (1 med. size)
1/2 cup Chopped walnuts
1/2 cup Orange juice
2 cup Whole wheat flour
1/2 cup Wheat germ, toasted
1 tbsp Baking powder
1 tsp Baking soda
1 tsp Ground cinnamon
1/2 tsp Ground nutmeg
2 Eggs

Preparation:

Combine the figs, dates, prunes, pineapple, raisins, apple, walnuts,
and orange juice in a bowl. Add the remaining ingredients and mix
well.

Pour into a lightly oiled 10 inch tube pan. Bake in 350 F oven for
40 to 50 minutes.

1/15 cake - 193 calories, 1 bread, 1 1/2 fruit, 1 fat exchange 37
grams carbohydrate, 5 grams protein, 4 grams fat 117 mg sodium, 349
mg potassium, 37 mg cholesterol

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

Index

Hamburger Soup (Anita)

5 lbs hamburg

2 28oz cans tomatoes crushed, mashed

4 14oz cans of tomato soup

4 14 oz cans of beef consommé

1 bunch of celery diced

5 lbs carrots

¾ cup barley

3 onions diced or chopped fine

4 bay leaves

6 cups of water

thyme optional

salt and pepper to taste

Brown beef and drain well. Mix all ingredients and simmer for at least 2 hours.

Serves about 30-35 people

Index

Great for a crowd or even a TV event at home.

Hobos

Combine:

1 can chicken equal to two cups

1 can cream of mushroom soup

½ cup green pepper chopped

2 tsp chopped onion

Pastry:

2 cups flour

3 tsp baking powder

2 tsp white sugar

½ tsp salt

1 cup shortening

1 beaten egg

½ cup milk

Make pastry and cut out to fit muffin tins.

Put chicken in cups then close the pastry by pinching the top.

Bake 350’ for 30 minutes

Index

Absolute favorite of all our children.

Holiday Bread

½ cup scalded milk

½ cup butter

¼ cup plus 1 tsp whiter sugar

½ cup warm water

1 yeast cake

1 egg

1 ts salt

1 cup raisins

½ cup red and green cherries

4 cups flour

Combine milk, butter and cook until better is melted Let cool.

Dissolve yeast with 1 tsp sugar in warm water. Let stand 10 minutes.

Beat egg, add all ingredients. Knead well. Let rise in warm place (2 Hours).

Punch down and put in large greased pan or 2 small ones. Let rise again.

Bake 350’F oven for 35 minutes.

Ice with this icing while still warn and drizzle over cake.

Index

Holiday Eggnog

2 cups skim milk

2 tbs cornstarch

3 ½ teaspoons equal or 12 packets, or ½ cup equal (I’d use Splenda)

2 eggs well beaten

2 tsp vanilla

¼ tsp ground cinnamon

2 cups skim milk, chilled

1/8 tsp ground nutmeg

Mix 2 cups milk, cornstarch and Equal in small saucepan; heat to boiling. Boil 1 minute, stirring constantly. Mix about half of milk mixture to eggs; return egg mixture to remaining milk in saucepan. Cook over low heat until slightly thickened, stirring constantly. Remove from heat; stir in vanilla and cinnamon. Cool to room temperature; refrigerate until chilled. Stir 2 cups chilled milk into custard mixture; serve in small glasses. Sprinkle with nutmeg.

Makes 8 (4 oz servings)

1 Milk serving

79 calories

Calories from fat 18%

Total fat. 1 g

Low-Fat Eggnog

4 cups skim milk

1 (12 ounce) can evaporated milk

1 (8 ounce) carton egg substitute

½ cup sugar

1/3 cup light rum

1 tsp vanilla extract

Grated Nutmeg

Over medium heat stir the skim milk, evaporated milk, egg substitute

And sugar for about 10 minutes, or until slightly thickened. Do Not Boil.

Stir over bowl of ice for about 2 minutes. Cover. Chill for 4 to 24 hours.

Stir in the rum and vanilla. Add more skim milk if needed for desired thickness.

Sprinkle with nutmeg. Each serving 1 g fat

Mocked Whipped Cream

1 ½ tsp unflavored gelatin

¼ cup boiling water

1 ½ tsp honey

1 cup ice water

½ cup nonfat dry milk powder

2 tsp vanilla extract

Chill a large bowl and beaters. Dissolve the gelatin in boiling water. Stir in the honey. Cool and ten chill until syrupy. In the chilled bowl, beat together the ice water, non fat dry milk powder, and vanilla until very frothy. Gradually add the cooled gelatin mixture and continue beating until quite stiff. Chill for at least 1 hour before using. This will keep in the refrigerator for about a day.

Index

We were always looking for a Christmas Eggnog with lo cal.

Italian Beef Sandwiches

1 boneless beef chuck roast
3 to 4 lbs trimmed
3 tbsp dried basil
3 tbsp oregano
1 cup water
1 envelope dry onion soup mix
10 to 12 rolls (Italian or Sandwich Buns)

Place meat in slow cooker.

Combine basil, oregano and water, pour over roast.

Sprinkle with soup mix.

Cover and cook on low for 7 to 8 hours or until meat is tender.

Remove meat, shred with fork and keep warm.

Strain broth; skim off fat.

Serve meat on rolls, use broth for dipping if desired.

Yield 10 to 12 servings.

Index

Lasagna (Aline)

1 lb hamburger fried

Add

1 can spagetti sauce (large)
garlic
Italian spice
2 beaten eggs

Then put mozzarella cheese (shredded) on top.

Index

Mom's Meat Loaf (Delima Saulnier)

2 eggs
3/4 cup milk
2/3 cup finely crushed saltine crackers
1/4 tsp salt
1/2 tsp rubbed sage
1/2 cup chopped onions
Dash pepper
11/2 lbs ground beef (lean)

Sauce:
1 cup ketchup
1/2 cup packed brown sugar
1 tsp Worcestershire sauce

In bowl, beat eggs, add milk, saltines, onion, salt, pepper and sage.

Add beef and mix well. Shape into loaf in an un-greased shallow baking pan.

Combine remaining ingredients. Spread 3/4 cup over meatloaf.

Bake 350' for 60 to 65 minutes or until no pink remains. Drain.

Let stand 10 minutes before slicing . Serve with remaining sauce.

Yield 6 to 8 servings.

Index

Golden Carrot Coins

¼ cup butter or margarine

¾ cup chicken broth

t tsp sugar

2 tsp salt

1/8 tsp pepper

14 medium carrots, cut into ¼” slices

3 tbsp minced fresh parsley

2 tsp lemon juice

In a large saucepan, melt butter.

Stir in the broth, sugar, salt and pepper, bring to a boil, add carrots.

Return to boiling. Reduce heat.

Cover and simmer for 8 – 10 minutes or until carrots are crisp and tender.

Stir in parsley and lemon juice. Serve with a slotted spoon.

6 – 8 servings

Index

Mushroom Barley Soup

Light & Tasty
Looking for a filling, meatless meal in a bowl

SERVINGS: 10

METHOD:

TIME: Prep: 30 min. Cook: 45 min.

Ingredients:

1 medium leek (white portion only), halved and thinly sliced
1 cup chopped celery
4 garlic cloves, minced
2 teaspoons olive oil
3/4 pound sliced fresh mushrooms
1-1/2 cups chopped peeled turnips
1-1/2 cups chopped carrots
4 cans (14-1/2 ounces each) reduced-sodium beef broth or vegetable broth
1 can (14-1/2 ounces) diced tomatoes, un-drained
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/4 teaspoon caraway seeds
1 cup quick-cooking barley
4 cups fresh baby spinach, cut into thin strips

Directions:

In a large saucepan coated with cooking spray, cook the leek, celery and garlic in oil for 2 minutes. Add the mushrooms, turnips and carrots; cook 4-5 minutes longer or until mushrooms are tender.
Stir in the broth, tomatoes and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until turnips are tender. Add barley; simmer 10 minutes longer. Stir in spinach; cook 5 minutes more or until spinach and barley are tender. Discard bay leaf. Yield: 10 servings (about 3 quarts).

Index

Great on those cold chilly winter days!
New Year Punch

1 can (46 oz) pineapple juice

4 cups brewed tea

3 cups apple juice

½ cup lemon juice

2 cups ginger ale

In a gallon container, combine pineapple juice, tea, apple juice and lemon juice; mix well.

Store in the refrigerator.

Add the ginger ale just before serving.

Yield about 30 servings.

Index

Orange Glazed Salmon

1 tbs reduced sodium soy sauce

2 tbs orange juice

1 tsp honey

¾ tsp gingerroot

½ tsp rice wine vinegar

½ tsp sesame or vegetable oil

2 fillets ( 4 ounce each) salmon

¼ tsp salt

¼ tsp black pepper

1 tsp olive oil

Whisk soy sauce, orange juice, honey, ginger, vinegar and sesame oil in small mixing bowl. Set aside.

Season salmon with salt and pepper. Heat olive oil in medium nonstick skillet over high heat. Arrange salmon, skin side up, in skillet; brush with glaze. Cook 4 minutes, then turn. Brush tops with glaze. Cook 4 minutes more.

Remove pan from heat; cover and set aside (fish will continue to cook). Place remaining glaze in small saucepan over medium heat. Simmer and stir glaze over salmon. Serve with steamed asparagus and fresh cucumber slices, if desired.

Index

Low Cal and for diabetics, from a diabetic magazine given to us by Kim and Paul.

Old Fashion Rice Pudding

1/3 cup sugar
½ tsp salt, optional
½ cup raisins
1tsp vanilla extract
4 ½ cups milk
½ cup uncooked long grain rice

Ground cinnamon optional.

In a saucepan combine milk, rice, sugar and salt if desired. Bring to a boil over medium heat, stirring constantly. Pour into a greased 1 ½ quart baking dish.

Cover and bake at 325’ for 45 minutes stirring every 15 minutes. Add raisins and vanilla, cover and bake 15 minutes.

Sprinkle with cinnamon if desired.

Serve warm or chilled. Store in the refrigerator.

Yield ½ cup servings.

Prepared with skim milk and without salt.

177 Calories

Index

Another one endeared by herm.
Orange-Almond Salad Prep time 15 minutes

3 cups assorted salad greens

2 navel oranges, peeled and separated into sections

½ cup thinly sliced celery

2 tbsp chopped green onion

¼ cup cider vinegar

2 tsp vegetable oil

¼ cup ‘Splenda’

¼ cup toasted slivered almonds

Combine greens, orange sections, celery, and green onions in a large bowl. Set aside.

Blend vinegar, Splenda and vegetable oil in a small bowl. Whisk until smooth. Drizzle dressing mixture evenly over greens mixture. Toss gently to coat.

Portion salad evenly among 4 plates, about 1 ¼ cups per plate. Sprinkle 1 scant tablespoon slivered almonds over each serving. Serve immediately.

Index

Pat's Pizza

1 lb ham or sausage meat

1 tbs minced onion

1 can tomato soup or sauce

¼ tsp oregano

Garlic to taste, hot pepper (crushed chilies to taste)

salt, pepper, 1 tsp sugar.

4 cheese slices, mozzarella is the best

Make a tea biscuit recipe using about 2 cup flour.

Roll to fit pan. Prick surface with fork and bake in 425' oven 5-7 minutes.

Filling:

Fry meat, onion, add soup, tomato paste, seasonings.

Stir in 2 slices of cheese until melted.

Simmer 15 minutes. Pour into baked crust and top with remaining cheese slices broken into pieces.

Pizza may also be topped with mushrooms, olives, green peppers, etc.

Return to

oven 350' for 10 minutes.

I often use Kraft cheese slices if I haven't any mozzarella and will remind the family of years gone by.

Index

Peanut Butter Bars

½ cup butter or margarine softened
½ cup sugar
½ cup packed brown sugar
½ cup creamy peanut butter
1 egg beaten
1 tsp vanilla extract
1 cup all-purpose flour
½ cup quick-cooking oats
1 tsp baking soda
¼ tsp salt
1 cup (6 oz) semisweet chocolate chips

Icing:

½ cup icing sugar

2 tbsp creamy peanut butter

2 tbsp milk.

In a mixing bowl, cream butter, sugars and peanut butter. Add egg and vanilla. Mix well. Combine flour, oats, baking soda and salt; Stir into creamed mixture.

Spread into a greased 9 x 13 x 2 baking pan. Sprinkle with chocolate chips.

Bake at 350’F for 20 – 25 minutes. Combine icing ingredients and drizzle over bars.

Yield 3 to 4 dozen.

Index

Peanut Butter Chocolate Chip Cookies

¼ cup margarine

¾ cup sugar

½ cup chunky peanut butter

Dry Sugar substitute equal to ¼ cup sugar (approsx)

1/3 cup egg white

1 tsp vanilla

¼ cup water

1 ½ cup all-purpose flour

¼ tsp baking soda

½ tsp salt

½ cup semisweet chocolate chips

Cream margarine, sugar, peanut butter and dry sugar substitute, if desired, together at med speed until light and fluffy.

Add egg whites, vanilla and water, and mix at medium speed for 30 seconds, scraping down the bowl before and after adding these ingredients. Stir flour, baking soda, salt and chocolate chips together to blend well (don’t break up the chips).

Add creamy mixture, and mix to blend. Drop dough by 11/2 tbsp (no 40 dipper) onto cookie sheets that have been sprayed or lined with aluminum foil.

Bake at 350’F for 10 to 12 minutes or until cookies are lightly browned.

Leave them on sheet for 3 to 4 minutes then remove cookies to wire rack to cool at room temperature.

Yield 24 cookies.

Cal 121

Fat 6gm

Lo Cal diet

Index

Pinacolada Squares

2 c. graham crumbs

1 ½ c margarine

1 lg. pkg. cream cheese

1 – 16oz. canned crushed pineapple (drained)

1 – 2 oz. pkg. dram whip

1 ½ c icing sugar

Mix crumbs & melted butter together and spread in pan. Reserve some for top.

Whip cream cheese and icing sugar, fold in drained pineapple and the WHIPPED

dream whip. Spread over bottom and sprinkle remaining crumbs on top.

Index

Pioneer Bread Pudding

2 cups cubed day old bread in 1/2 inch pieces crust removed

2 cups milk

¼ cup sugar

3 tbsp butter

dash of salt

2 eggs

½ tsp vanilla extract

Lemon Sauce:

½ cup sugar

1 tbsp corn starch

Dash of salt

1 cup water

1 ½ tsp grated lemon peel

2 tbsp butter

1 tbsp lemon juice

1 drop of yellow food coloring optional.

Place bread cubes in a greased baking dish. In a saucepan, heat milk, butter, salt over low heat just until butter melts. In a bowl, beat eggs, whisk in warm milk mixture. Stir in vanilla.

Pour over bread. Place baking dish in a shallow pan of hot water. Bake uncovered at 350’F for 40 to 45 minutes or until knife inserted 1 inch from the edge comes out clean.

For lemon sauce combine sugar, cornstarch and salt in a saucepan. Stir in water and lemon peel, bring to a boil. Cook and stir for 2 minutes. Remove from heat, stir in butter, lemon juice and food coloring.

Serve the sauce warm or cold with the pudding.

Refrigerate leftover.

Yield 4 to 6 servings

Index

Potato Salad – Rave Review

10 medium red potatoes, peeled
1/3 cup chopped chives
¼ tsp vegetable oil
¼ tsp vinegar
2 tbsp grated onion
1 ½ tsp salt (optional)
¼ tsp pepper
½ cup mayonnaise
1/3 cup plain yogurt
½ cup thinly sliced celery
½ cup chopped green pepper or cucumber

Place potatoes in a Dutch oven and cover with water.

Bring to a boil, cook until tender, 20 – 30 minutes

Meanwhile, in a large bowl, combine chives, oil, vinegar, onion, salt if desired and pepper and mix well.

Drain potatoes, cool slightly. Cut into cubes, add to oil mixture and toss to coat.

Cover and refrigerate for at least 2 hours.

In a small bowl, combine mayo and yogurt: chill. Just before serving fold the in the mayo mixture, celery and green pepper into potato salad.

Yield12 servings.

Index

Potluck Chicken Casserole

8 cups cooked cubed chicken (skinless)

2 10oz can condensed light cream of chicken soup undiluted

1 cup fat free sour cream

1 cup crumbled salt free saltine crackers (about 25 small crackers(

2 tbsp fat free margarine

1 tsp celery seed

Red pepper rings and parsley for garnish.

Combine chicken soup and sour cream. Spread in 9x13x2 baking dish prepared with cooking spray.

Combine cracker crumbs, margarine and celery.

Sprinkle over chicken mixture.

Bake uncovered at 350’F for 30 to 35 minutes or until bubbly.

Garnish with parsley and red pepper rings.

12 servings

Index

Quick Bread Dips

2 tbs olive oil

1 ¼ cups all purpose flour

2 tsp sugar

2 tsp baking powder

1 tsp salt

2/3 cup nonfat milk or low fat buttermilk

1 tsp Italian spice mix or garlic powder or dried basil or dried oregano

1 tbs grated parmesan cheese

Heat oven to 450’ Pour oil into 9 x 9 x 2 inch baking pan and set aside

Measure flour, sugar, baking powder and salt into bowl. Add milk and stir just

Until dough forms, about 30 strokes.

Turn dough out onto well-floured cloth-covered board. Roll dough around to coat with flour. Knead lightly about 10 times. Roll dough into 8” square. With floured knife, cut dough in half, then cut each half into 4: strips. Brush each strip with oil lightly coating each side.

Arrange strips close together in 2 rows in pan.

Sprinkle strips lightly with Italian spices and cheese.

Bake 15 to 20 minutes or until golden brown.

Serve with heated spaghetti sauce as a dip. (Suggestion)

Index

Roasted Red Potatoes

5 medium red potatoes

4 medium carrots cut ½ inch slices

2 small turnips, peeled and cubed

1 garlic clove minced

2 – 4 tbsp olive oil or canola oil

1 tbsp minced fresh rosemary or 1 tsp diced

½ tsp salt

¼ tsp pepper

Place potatoes, carrot, turnip and garlic in a greased 13 x 9 x 2 baking dish. Drizzle with oil, sprinkle with rosemary, salt, pepper. Stir to coat.

Bake uncovered at 350’F for 35 minutes. Increase temperature to 450’F for 10 to 14 minutes.

10 – 12 servings.

Index

New England Roast Turkey - Christmas and worth the effort.

Clean the turkey. Stuff or not,. Place in a roasting pan with a tight-fitting cover. Pour 2 quarts boiling water on top. Place over high heat, tightly covered and cook by steam, 30 minutes. Drain but set the water aside for basting. (Yes basting the old fashion way done by your grandmother likely).

Dry the turkey, return to the pan. Sprinkle with slat and spread 1/2 pound butter all over. Roast in a 425'F oven, UNCOVERED,until browned. Baste 4 or 5 times during the cooking with the butter in the pan.

Lower the heat to 325' when the turkey is browned and continue cooking until tender, basting with the water which was set aside. 15 minutes before the end of cooking pur 1 cup cream over the turkey.

To serve, remove from the pan. Make gravy by blending a little flour with the drippings.

Madame Benoit....Encyclopedia of Cooking

Dad’s Favourite

Index

Sambro Muffins

1 ½ cup sugar

4 eggs

1 cup oil

1 lt. buttermilk or (milk with vinegar)

4 tsp baking soda

2 tsp salt

1 pkg raisin bran cereal (small 300g)

5 cups flour

Put in tight container will keep up to 5 weeks.

Index

Maple-Ginger Marinated Wild Alaska Sockeye Salmon
( a favourite at our home and we use whatever salmon we can get)

Combine and cook in microwave or on stove 1-2 minutes:
1/4 Cup of Olive Oil
2 Clove of Garlic, chopped
1 inch cube of fresh Ginger, grated
Combine and add to above mixture:
3 TBS Soy Sauce
1-3 TBS of Lime or Lemon Juice
3 TBS of Maple Syrup
(These are all approximate measurements. Once combined, taste and add more of something if it needs it)
Cut two thawed Smoky Bay Fisheries Wild Alaska Sockeye Salmon fillets into 4 pieces (approximately 6 oz pieces)
Place the salmon in the marinade and coat with mixture. Marinate in the refrigerator for 1-6 hours (skin side up).
Heat oven to 500 degrees F
Heat 1-2 TBS of olive oil in a pan (that can go into the oven) until very hot.
Remove salmon from marinade and press garlic and ginger into the salmon.
Place the salmon in the pan skin-side up and cook until golden. Flip to skin side down and place in the oven. Cook 5-10 minutes be careful not to overcook.
Serves 4.

Index

Scotch Scones

Scotch Scones are so rich and tasty you won't want to add butter. Nutty flavored, they go well with soups or as an afternoon snack served with a little fruit spread.

450 ml quick rolled oats 1 3/4 cups

375 ml all purpose flour 1 1/2 cups

50 ml sugar 1/4 cup

15 mL baking powder 1 tbsp

2 mL salt ½ tsp

125 ml margarine or butter, melted 1/2 cup

75 ml 2% or skim milk 1/3 cup

1 egg 1

Combine rolled oats, flour, sugar, baking powder and salt in a large bowl. Beat together margarine, milk and egg. Stir liquid ingredients into flour just until combined. Do not overm/x. Turn mixture onto a lightly floured surface and pat out or roll into a rectangle about 23x90cm (9x 12in). Cut into 9 rectangles, then cut each again diagonally to form 18 triangles. Place on a lightly greased baking sheet. Bake in a 220°C (425°F) oven 12 to 14min until golden brown. Serve warm.

Makes 18 scones. Each serving: 1 scone

1 Starchy Choice 16 g carbohydrate

Fats & Oils Choice 3 g protein

6gfat

550kilojoules (130Calories)

The secret of a good muffin is in the mixing. Overmixing creates a tough texture and tunnels. Stir the wet and dry ingredients together until the dryness of the flour just disappears. The batter will be lumpy as it should be.

Index

Seafood Lasagna

This rich satisfying dish, adapted from a recipe given to me by a

friend, is my husband’s favorite. I usually serve it on his birthday.

It’s loaded with scallops, shrimp and crab in a creamy sauce. I consider

this the ‘crown jewel’ in my repertoire of recipes. Elena H. Ruidoso, New Mexico

Yield: 12 servings.

1 green onion, finely chopped

2 tablespoons vegetable oil

2 tablespoons plus 1/2 cup butter or margarine, divided

1/2 cup chicken broth

1 bottle (8 ounces) clam juice

1 pound bay scallops

1 pound uncooked small shrimp, peeled and de-veined

1 package (8 ounces) imitation crabmeat, chopped

1/4 teaspoon white pepper, divided

1/2 cup all-purpose flour

1-1/2 cups milk

1/2 teaspoon salt

1 cup whipping cream

1/2 cup shredded Parmesan cheese, divided

9 lasagna noodles, cooked and drained

In a large skillet sauté onion in oil and 2 tablespoons butter until tender. Stir in broth

and clam juice; bring to a boil. Add the scallops, shrimp, crab and 1/8

teaspoon pepper; return to a boil. Reduce heat; simmer, uncovered, for

4-5 minutes or until shrimp turn pink and scallops are firm and opaque,

stirring gently. Drain, reserving cooking liquid; set seafood mixture aside.

In a saucepan, melt the remaining butter; stir in flour until smooth. Combine milk and

reserved cooking liquid; gradually add to the saucepan. Add salt and remaining pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cream and 1/4 cup Parmesan cheese. Stir 3/4 cup white sauce into the seafood mixture.

Spread 1/2 cup white sauce in a greased 13-in. x 9-in. x 2-in. baking dish. Top with three noodles; spread with half of the seafood mixture and 1-1/4 cups sauce. Repeat layers. Top with remaining noodles, sauce and Parmesan. Bake, uncovered, at 350 F for 35-40 minutes or until golden brown.

Let stand for 15 minutes before cutting.

Source: Taste of Home Magazine

Index

Spiced Nuts (Rosalie)

2 cups mixed nuts (usually the ones on sale in a can)

5 tbs white sugar

4 tsp cinnamon

1 slightly beaten egg white

½ cup raisins, salt

Put nuts on cooking sheet.

Mix sugar and cinnamon together.

Pour egg white over nuts then the cinnamon and sugar.

Mix altogether.

Stir twice while baking.

Bake at 325’ for 20 – 25 minutes.

Add raisins and pinch of salt.

When cooked take out of oven and mix well.

Store in air tight containers.

Enjoy! Rosalie

Index

Spirited Sweet Potato Casserole

2 ½ pounds sweet potato

2 tbs calorie reduced margarine

1/3 cup low-fat 1% or fat-free skim milk

¼ cup packed brown sugar

2 tbs bourbon or apple juice

1 tsp ground cinnamon

1 tsp vanilla

2 egg whites

½ tsp salt

1/3 cup chopped pecans

Preheat oven 375’. Bake potatoes 50to 60 minutes or until very tender. Cool 10 minutes; leave oven on. Scoop pulp from warm potatoes into large bowl; discard potato skins. Add margarine to bowl; mash with potato masher until potatoes are fairly smooth and margarine has melted. Stir in milk, brown sugar, bourbon, cinnamon and vanilla; mix well.

Beat eggs whites with electric mixer at high speed until soft peaks form. Add salt; beat until stiff peaks form. Gently fold egg whites into sweet potato mixture.

Spray 1 ½ quart soufflé dish with nonstick cooking spray. Spoon sweet potato mixture into dish; top with pecans.

Bake 30 to 35 minutes or until sweet potatoes are puffed and pecans are toasted. Serve immediately.

Tip: When beating egg whites with an electric mixer, start out at medium-low speed and gradually increase to high speed. The final results should be stiff but not dry (overbeaten egg whites will collapse and start to reliquify)`

Index

Squash Pie Recipe Makeover

Original recipe from Dr. Weil's My Optimum Health Plan:

Recipe makeover for low carb dieting

1. Save 12 carb grams by replacing 1/2 cup brown sugar with 1/2 cup Brown sugar substitute
2. Save 13.5 carb grams by replace 1/2 cup sugar with 1/2 cup Splenda
Total carbohydrate reduction for a serving is 15.5 grams

Original recipe: 8 Servings

Ingredients:

1 recipe for Easy Pie Crust (two 9" crusts, available on My Optimum Health Plan)
1/2 cup raw cashew pieces
1 cup water
4 1/2 tablespoons cornstarch or arrowroot
6 cups cooked puréed winter squash (buttercup, banana, or Hubbard)
1/2 cup white sugar
1/2 cup light brown sugar, packed
4 tablespoons brandy
1 1/2 teaspoons cinnamon
3/4 teaspoon powdered ginger
1/2 teaspoon ground cloves
3/4 cup walnuts, chopped

Instructions:

1. Preheat oven to 400 degrees F.

2. In a blender, grind the cashew pieces until very fine. Add the water and blend on high speed for 2 minutes. Add the cornstarch or arrowroot powder and blend on low speed for 30 seconds.

3. In a large mixing bowl, combine the squash purée, sugars, brandy, and spices.

4. Add the cashew mixture to the squash and mix well.

5. Divide the pie filling equally between the two pie crusts. Top with the chopped walnuts. Bake the pies for 50-60 minutes until lightly browned, cracked, and well-set.

7. Remove the pies from the oven, cool, then refrigerate overnight to allow filling to firm up. Serve cool or at room temperature.

Nutritional Information:

Per serving:
200 calories

Index

Sugar Free Apple Pie

1/3 cup frozen apple juice concentrate

4 pkg artificial sweetner equivalent 8 tsp sugar

2 tsp cornstarch

1 tsp ground cinnamon

Pastry for 9” crust pie.

8 cups thinly sliced peeled baking apples.

1 tsp margarine

Combine first four ingredients. Line pie plate bottom with crust add apples, and dot with margarine.

Roll out remaining pastry to fit top of pie. Cut slits or an apple shape in the top.

Place over filling, seal and flute edges. Bake at 375’F for 35 minutes, increase oven to 400’F and bake 15 to 20 minutes or until apples are tender.

Sweet N Low or Splenda are recommended for baking.

Yield 8 Servings

Diabetic Exchange, 1 serving = 3 fat, 1 starch, 2 fruit

370 Calories, 45gm Carb, 0 chlor, 2.33gm sodium, 2 gm protein, 1gm fat

Index

Sugarless Cake

(Special for diabetics and boardline diabetics)

1 orange rind, grated

1 tsp. Nutmeg

1 tsp. Cinnamon

2 cups raisins

½ lb. Dates chopped

Boil above ingredients in 2 cups water for

10 minutes. Remove from heat; while still

hot add ½ cup Crisco oil, let cool well.

(Optional to reduce fat content, replace the ½ cup oil

with ¼ cup apples sauce and ¼ cup oil)

Add:

2 cups whole wheat flour

2 tsp. Soda

½ tsp salt

2 tsp vanilla

1 tsp lemon extract

Bake in a tube pan for 1 hour at 350’

St. Peter’s Church A.C.W.,
Hampton, NB

Index

Sweet Potato Casserole

4 to 5 large sweet potatoes (4lbs)

peeled, sliced 1/2” thick.

½ cup butter melted

½ cup packed brown sugar

1 ½ tsp salt

½ tsp ground nutmeg

1 cup chopped walnuts

Preheat oven to 325'. Arrange half of the sweet potatoes in a 9 x 13 baking pan.

Top evenly with half of the butter, brown sugar, salt, nutmeg.

To with the remaining potatoes, then remaining butter, brown sugar, salt and nutmeg.

Make it ahead. Prepare casserole as above, but do not add the walnuts. Cover and refrigerate for up to 3 days.

Preheat oven 350'.

Bake casserole (covered with foil) about 50 minutes or until hot.

Uncover and sprinkle with walnuts before serving.

Index

Top of the Stove BBQ Sauce (Ann’s)

2 lbs skinless chicken breast

1cup water

4 tbsp vinegar

4 tbsp sugar to taste (brown optional)

1 cup chopped onion

1 minced garlic clove

1 ½ tsp Worcestershire sauce

Bring the above ingredients to a boil. Add uncooked chicken pieces.

Simmer for about 2hours.

Enjoy

Index

Turkey Potpie After-Christmas

SUBMITTED BY: Leona Luecking

"Need ways to use up leftover turkey? This is what I like to do. The cubed poultry, tender vegetables and herbs encased in a flaky crust is a favorite at our house."

SERVINGS 6

1 cup sliced carrots

1 cup finely chopped onion

1/2 cup chopped celery

1/2 teaspoon dried thyme

1/8 teaspoon pepper

3 tablespoons butter or margarine

2 cups cubed cooked turkey

1 tablespoon all-purpose flour

1 (10.75 ounce) can condensed golden mushroom soup, undiluted

1 cup frozen cut green beans, cooked and drained

1 Pastry for double-crust pie (9 inches)

1 tablespoon milk

DIRECTIONS

In a skillet, saute carrots, onion, celery, thyme and pepper in butter until vegetables are crisp-tender. In a large resealable plastic bag, combine turkey and flour; shake to coat. Add turkey, soup and green beans to the vegetable mixture; mix well. Line a 9-in. pie plate with bottom crust. Add turkey mixture. Roll out remaining pastry to fit top of pie; seal and flute edges. Cut slits in pastry. Brush with milk. Cover edges loosely with foil. Bake at 350 degrees F for 55-65 minutes or until golden brown. Serve warm.

Index

Whipped Shortbread

1 cup butter (margarene)

½ cup icing sugar

1 ½ cup flour

½ tsp vanilla

¼ cup cornstarch

Mix together and whip with beaters until they look curdled.

Shape into balls, then press with floured fork. Top with a piece of cherry.

Bake 350’F 15 minutes

Index

Turnip Puffs

6 cups cubed turnip
2 tbsp butter
2 eggs beaten
3 tbsp flour
1 tbsp brown sugar
1 tsp baking powder
salt and pepper to taste
pinch of nutmeg
½ cup fine bread crumbs
2 tbsp butter melted

Cook turnip until tender. Drain and mash. Add butter and egg.

Beat well (this can be done the day ahead)

Combine sugar, flour, baking powder, salt and pepper and nutmeg, stir into turnips.

Butter a casserole and put turnip mixture.

Combine crumbs and melted butter and sprinkle on top.

Bake at 350’F for 25 minutes or until light brown on top.

Serves 6

Index

Zippy Corn Chowder

o 1 medium onion chopped

Some of Rose and Herm’s favourite Recipes

INGREDIENTS

DIRECTIONS

Water ½ cup

Apple Sauce Cream Coffee Cake (diabetic)

Calories 100 Index

Ingredients:

Directions:

Ingredients:

Directions:

Index

Monday, June 4. 2007

Lemon Pudding Sauce

Ingredients:

Directions:

Ingredients:

Directions:

Cheesy Apple Crisp for 25

Ingredients

Directions

Nutrition information per serving

Ingredients:

Directions:

Ingredients:

Directions:

Mocked Whipped Cream

Ingredients:

Directions:

Per serving: 200 calories

Calories 100
Index

Per serving:
200 calories