WildStar

It was ok not one of my faves

Spring S'Mores Bars

Estimated Times:

Preparation - 15 min | Cooking - 2 min | Cooling Time - 2 hrs refrigerating | Yields - 16 bars

 

Try this colorful and delicious dessert at Easter, Spring or any time of the year.

 

Ingredients:

 

1/2 cup heavy whipping cream

1 3/4 cups (11.5-oz. pkg.) NESTLÉ TOLL HOUSE Milk Chocolate Morsels

3 1/2 cups miniature colored marshmallows

7 1/2 ozs. chocolate-covered graham crackers, broken into bite-size pieces

 

Directions:

LINE 9-inch-square baking pan with heavy-duty foil.

 

HEAT cream in a medium saucepan over medium-high heat for 1 to 2 minutes or until bubbles appear around edges. Remove from heat. Add morsels; stir until smooth. Cool, stirring occasionally, for 10 to 12 minutes. Add marshmallows; stir to coat. Gently stir in graham cracker pieces until combined.

 

SPREAD mixture into prepared pan; press down lightly. Refrigerate for 2 hours or until firm. Cut into bars.

 

 

:VBGal2: St Patricks Drinks:vbg:

 

 

Clotted Cream

"Heavy cream is lightly sweetened, whipped until stiff, and mixed with a little sour cream for flavor. Serve with scones or fruit

What you need:

1 cup heavy cream

1/3 cup sour cream

1 tablespoon confectioners' sugar

What you do:

Using a whisk attachment on the mixer, whip heavy cream until stiff peaks form. Remove from mixer, and hand whisk in the sour cream and confectioners' sugar until just combined. Store in refrigerator.

 

 

Frozen Mudslide

"A frozen alcoholic drink, feel free to drizzle glass with additional chocolate syrup."

What you need:

4 cups crushed ice

2 (1.5 fluid ounce) jiggers vodka

2 (1.5 fluid ounce) jiggers coffee flavored liqueur

2 (1.5 fluid ounce) jiggers Irish cream liqueur

2 tablespoons chocolate syrup

1/2 cup whipped cream

What you do:

In a blender, combine crushed ice, vodka, coffee liqueur and Irish cream liqueur. Drizzle in Chocolate syrup. Blend until smooth. Pour into glasses and garnish with whipped cream.

 

 

Hot Irish Kiss

Pink sugar

5 ounces hot coffee

1/2 ounce Irish whiskey

1/2 ounce hazelnut-flavored liqueur

1/2 ounce amaretto

1 ounce whipped cream

Ground cinnamon

Rim glass with pink sugar. Pour hot coffee into glass. Add remaining ingredients, except whipped cream. Top with whipped cream and sprinkle lightly with cinnamon.

 

Irish Jig

Serves 6.

2 tablespoons whiskey

2 tablespoons sugar

1 teaspoon confectioner's sugar

2 cups heavy whipping cream

1/2 teaspoon vanilla extract

1 cup coconut macaroons

Crush the macaroons and set aside.

Be sure the whipping cream is thoroughly chilled, as well as the bowl and beater attachments. Mix all ingredients except the macaroons. Beat until stiff peaks form. Fold in 3/4 cup crushed macaroons. Spoon into 6-8 dessert glasses. Sprinkle with additional macaroons. Serve immediately.

 

Bailey's Irish Cream

1 cup whiskey

1 can Eagle brand sweetened condensed milk

3 eggs

1 tablespoon Hershey's chocolate

1 tablespoon vanilla extract

Blend and refrigerate.

 

Leperchaun Punch

What you need:

2 (3 ounce) packages lime flavored gelatin mix

1 quart hot water

1 (46 fluid ounce) can pineapple juice

2 (12 fluid ounce) cans frozen orange juice concentrate, thawed

2 cups white sugar

4 1/2 cups cold water

2 liters ginger ale

What you do:

In a large saucepan dissolve the gelatin in 1 quart of hot water. Allow to cool.

When gelatin is cool, pour into a large punch bowl, Stir in pineapple juice, orange juice concentrate, sugar and 4 1/2 cups cold water. Pour in ginger ale just before serving.

Estimated Times:

Preparation - 15 min | Cooking - 55 min | Cooling Time - 40 min cooling | Yields - 24 servings

 

Chocolate, chocolate, chocolate is what this cake is made of! Sour cream and pudding mix enrich and make this cake moist and delicious.

 

Ingredients:

 

CAKE

1 pkg. (18.25 oz.) chocolate cake mix

1 pkg. (about 3.4 oz.) chocolate instant pudding and pie filling mix

1 cup milk

1/2 cup sour cream

4 large eggs

2 cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels

1 cup chopped walnuts

GLAZE

1 bar (2 oz.) NESTLÉ TOLL HOUSE Unsweetened Chocolate Baking Bars

3 tablespoons butter or margarine

1 1/2 cups sifted powdered sugar

2 to 3 tablespoons water

1 teaspoon vanilla extract

Powdered sugar (optional)

 

Directions:

FOR CAKE:

PREHEAT oven to 350° F. Grease and flour 12-cup Bundt pan or other tube pan.

 

COMBINE cake mix, pudding mix, milk, sour cream and eggs in large mixer bowl. Beat on low speed just until blended. Beat on high speed for 2 minutes. Stir in morsels and nuts. Pour into prepared baking pan.

 

BAKE for 55 to 65 minutes or until wooden pick inserted in cake comes out clean.

 

COOL in pan on wire rack for 20 minutes. Invert onto wire rack to cool completely.

 

FOR GLAZE:

MELT baking bar and butter in small, heavy-duty saucepan over low heat, stirring until smooth. Remove from heat. Stir in powdered sugar alternately with water until of desired consistency. Stir in vanilla extract.

 

POUR glaze over cake or sprinkle with powdered sugar.

 

STRAWBERRY HEART CAKE

“My granddaughter was born on Valentine’s Day, so every year I bake up this special strawberry heart-shaped cake for her,” writes Patricia R. of Winchester, Illinois.

 

1 package (18-1/4 ounces) white cake mix

1 package (3 ounces) strawberry gelatin

3 tablespoons all-purpose flour

1/3 cup vegetable oil

4 eggs

1 package (10 ounces) frozen sweetened strawberries, thawed

1/2 cup cold water

1/2 cup butter or margarine, softened

5 to 5-1/2 cups confectioners’ sugar

Red-hot candies, optional

In a mixing bowl, combine cake mix, gelatin and flour. Beat in oil and eggs. Drain strawberries, reserving 1/2 cup syrup for frosting. Add berries and water to batter; mix well. Divide batter between two waxed paper-lined 8-in. baking pans, one square and one round. Bake at 350° for 30-35 minutes (square) and 35-40 minutes (round) or until cake tests done. Cool for 10 minutes; remove from pans to wire racks to cool completely.

 

In a small mixing bowl, combine butter and reserved syrup. Gradually add sugar; beat until light and fluffy, about 2 minutes. Place square cake diagonally on a 20-in. x 15-in. covered board. Cut round cake in half. Frost cut sides; place frosted sides against the top two sides of square cake, forming a heart. frost sides and top of cake. Decorate with red-hots if desired. Yield: 12-16 servings.

 

CHERRY-FILLED HEART COOKIES

These crisp, flaky cookies are a wonderful way to show you care, reports Audrey G. from Lake Mills, Iowa.

 

1/2 cup butter or margarine, softened

1/2 cup shortening

1 cup sugar

1 egg

1/2 cup milk

1 teaspoon vanilla extract

3-1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

FILLING:

1/2 cup sugar

4-1/2 teaspoons cornstarch

1/2 cup orange juice

1/4 cup red maraschino cherry juice

12 red maraschino cherries, chopped

1 tablespoon butter or margarine

Additional sugar

In a mixing bowl, cream the butter and shortening; gradually add sugar. Add egg, milk and vanilla. combine dry ingredients; gradually add to creamed mixture. Mix well. Cover and refrigerate for at least 2 hours.

 

Meanwhile, for filling, combine sugar and cornstarch in small saucepan. Add juices, cherries and butter. Bring to a boil; boil and stir for 1 minute. Chill.

 

Roll out dough on a lightly floured surface to 1/8-in. thickness; cut with a 2-1/2-in. heart-shaped cookie cutter dipped in flour. Place half of the cookies on greased baking sheets; spoon 1/2 teaspoon filling in the center of each. Use a 1-1/2-in. heart-shaped cutter to cut small hearts out of the other half of the cookies. (Bake small heart cutouts separately.) Place the remaining hearts over filled cookies; press edges together gently. Fill centers with additional filling if needed. Sprinkle with sugar. Bake at 375° for 8-10 minutes or until lightly browned. Cool on wire racks. Yield: about 4-1/2 dozen filled cookies.

 

ALMOND-COATED CHOCOLATE TRUFFLES

Using baking fat replacement trims a third of the fat from these wonderful chocolate bites from our Test Kitchen. The rich candies make a perfect gift for Valentine’s Day.

 

6 ounces semisweet chocolate, coarsely chopped

3 tablespoons confectioners’ sugar

1/3 cup baking fat replacement*

1 tablespoon butter (no substitutes)

1 tablespoon half-and-half cream

2 tablespoons ground almonds

Place chocolate and confectioners’ sugar in a food processor or blender; cover and process until finely chopped. In a microwave-safe bowl, combine baking fat replacement, butter and cream. Microwave on high for 50-60 seconds or until hot.

 

With blender or food processor running, gradually add hot cream mixture to chocolate mixture in a steady stream. Blend until smooth. Transfer to a bowl; cover and refrigerate for 1-2 hours or until easy to handle.

 

Shape chilled mixture into 1-in. balls; roll in almonds. Place on waxed paper-lined baking sheets. Chill for 1-2 hours or until firm. Yield: 16 truffles. *Editor's Note: This recipe was tested with Sunsweet Lighter Bake. Look for it in the baking aisle of your grocery store.

 

For more Valentine’s Day recipes, visit the Taste of Home Recipe Finder

 

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Take Care of Your Cookware

ROUTINE care of pots and pans will ensure you get the best performance and longest use out of them. Keep these tips in mind when using your cookware:

 

• Cast-iron pans should be seasoned before using to protect the surface and prevent food from sticking. One way to season a cast-iron skillet is to brush the inside with vegetable oil, then add an extra tablespoon of oil to the pan. Place the pan over low heat for 1 hour. When cool, wipe it dry with paper towels.

 

• Use nonmetal utensils during cooking to minimize cuts and scratches to the interior of your pans.

 

• To remove dark stains from an aluminum pot or pan, fill it with water, add 3 tablespoons fresh lemon juice and simmer gently until the pan brightens.

 

• To help remove stuck-on food from pots and pans, soak them in hot soapy water. However, if the pan has a sugary or protein-based substance (like eggs) on it, soak it in cold water.

 

• Stainless steel should be washed quickly after cooking salty foods because salt can pit the surface.

 

• Always dry aluminum or stainless steel pans immediately to prevent water spots from forming.

 

• To prevent nonstick linings from damage during storage, place paper towels between the pans when stacking them in your cabinet.

 

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For Good Eating, Just ‘Wing It!’

BIRDS of a feather flock together, especially when there’s a heaping platter of seasoned chicken wings to munch. The savory varieties here suggested by field editors are definitely something to cluck about!

 

ZESTY CHICKEN WINGS

“These spicy barbecue wings are so easy to make,” remarks Joan R. of Langley, British Columbia. “I fix a double batch since my family thinks they’re great.”

 

1/2 cup corn syrup

1/2 cup ketchup

1/4 cup cider vinegar

1/4 cup Worcestershire sauce

1/4 cup Dijon mustard

1 small onion, chopped

3 garlic cloves, minced

1 tablespoon chili powder

16 whole chicken wings (about 3 pounds)

In a saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened. Meanwhile, cut chicken wings into three sections; discard wing tips. Place wings in a well-greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 30 minutes, turning once. Brush with sauce. Bake 20-25 minutes longer, turning and basting once, or until chicken juices run clear. Serve with additional sauce if desired. Yield: 10-12 servings.

 

RASPBERRY GLAZED WINGS

“These fruity glazed wings are a staple at our house,” says Sue S. of Valatie, New York. “They’re a super finger food when entertaining and also make a tasty entree.”

 

3/4 cup seedless raspberry jam

1/4 cup cider vinegar

1/4 cup soy sauce

3 garlic cloves, minced

1 teaspoon pepper

16 whole chicken wings (about 3 pounds)

In a saucepan, combine jam, vinegar, soy sauce, garlic and pepper. Bring to a boil; boil for 1 minute. Cut chicken wings into three sections; discard wing tips. Place wings in a large bowl; add raspberry mixture and toss to coat. Cover and refrigerate for 4 hours. Line a 15-in. x 10-in. x 1-in. baking pan with foil and heavily grease the foil. Using a slotted spoon and reserving the marinade, place wings in pan. Bake at 375° for 30 minutes, turning once. Meanwhile, in a saucepan, bring marinade to a rolling boil; boil for 1 minute. Reduce heat; simmer, uncovered for 10-15 minutes or until thickened. Brush over wings. Bake 20-25 minutes longer, turning and basting once, or until chicken juices run clear. Yield: 10-12 servings.

 

For more chicken wing recipes, visit the Taste of Home Recipe Finder

 

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“Secret Ingredients” Make Menus Special

WANT TO turn “ho-hum” foods into dishes that’ll have family members asking for more? Take a look at the special ingredients suggested by some of our readers:

 

Great Gravy. “I blend a sprinkling of instant coffee granules into my brown gravy,” reveals Sherrie A. from McAlester, Oklahoma. “It enhances the flavor and the color.”

 

Eggs-cellent Sandwich. “One day while making egg salad sandwiches, I noticed a couple slices of ham in the fridge,” recalls Marie S. from Harper Woods, Michigan. “Since ham and eggs are a good combination, I chopped the ham and mixed it into my sandwich filling. It was delicious!”

 

Magnificent Meat Loaf. “I use day-old corn bread in my meat loaf instead of plain bread crumbs,” relates Beverly P. of Tuscaloosa, Alabama. “This meat loaf always gets raves.”

 

Perfect Mashed Potatoes. Says Pam K. of Phoenix, Arizona, “Instead of milk in my mashed potatoes, I use sour cream for a rich, creamy taste. Then I shake in some dried oregano or Italian seasoning.”

 

Marvelous Meatballs. Says Alice G. of West Des Moines, Iowa, “I add character to meatballs by blending in two slices of caraway rye bread softened in milk.”

 

Delectable Red Cabbage. “For special dinners, I like to prepare cooked red cabbage with a cinnamon stick,” admits Catherine S. of Arlington Heights, Illinois. “I simmer it with the cabbage and remove it before serving.”

 

Memorable Mushrooms. “When I saute mushrooms to serve over steak, I mix in a tablespoon or two of dry onion soup mix,” reports Fran R. of Thorndale, Ontario. “The onion flavor complements both the mushrooms and the steak.”

 

Super Coleslaw. “My husband never cared for coleslaw until I began coating the cabbage in an oil and vinegar dressing and stirring in some dill weed and sliced stuffed olives,” conveys Judy B. from Goshen, Indiana. “Now his complaints have turned to compliments.”

 

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Spice Things Up a Bit

CINNAMON is a dark reddish-brown spice with a bold, spicy-sweet flavor and aroma. It comes from the inner bark of the evergreen cinnamon tree.

 

Grown in warm places like Sri Lanka, Jamaica, India and Brazil, cinnamon trees can reach up to 30 feet tall. Shoots are gathered, and the inner bark is peeled off. It turns brown and curls up as it dries. The dried bark is sold as stick cinnamon or is ground to make powdered cinnamon.

 

For a new twist, field editor Edna H. of Hebron, Indiana suggests adding a cinnamon stick to the boiling water to be used for fruit-flavored gelatin. Remove the stick before dissolving the gelatin. “I also like to sprinkle cinnamon over a scoop of vanilla or chocolate ice cream,” Edna says.

 

Try these cinnamon specialties suggested by readers:

 

MAPLE GLAZED SQUASH

“Squash gets a pleasant sweet and spicy flavor from maple syrup and cinnamon in this recipe,” says field editor Betty S. of Wray, Colorado.

 

2 medium acorn squash

Salt and pepper to taste

1 cup maple syrup

1 medium tart apple, peeled and chopped

2 tablespoons raisins, optional

1 teaspoon ground cinnamon

Cut squash into 1-in. rings and remove seeds. Place squash in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with salt and pepper. In a bowl, combine remaining ingredients; pour over squash. Cover and bake at 350° for 50-60 minutes or until tender. Yield: 6 servings.

 

CINCINNATI CHILI

Cinnamon and cocoa give a rich brown color to this hearty chili shared by Edith J. of Parkman, Ohio. “This dish will warm you up on a cold day,” she says.

 

ORANGE-CINNAMON FRENCH TOAST

“Everyone eats at the same time when you fix this tasty oven-baked French toast,” remarks Bernice S. of Sturgeon Lake, Minnesota.

 

For more cinnamon recipes, visit the Taste of Home Recipe Finder

 

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Looking for Lighter Fare?

APPLES, celery and raisins give this special turkey salad sandwich a great flavor and tempting texture, promises Meghan B. of Rapid City, South Dakota.

 

WALDORF TURKEY SANDWICHES

1-1/4 cups cubed cooked turkey breast

1 small apple, chopped

1/4 cup diced celery

3 tablespoons fat-free mayonnaise

2 tablespoons plain nonfat yogurt

2 tablespoons chopped walnuts

1 tablespoon raisins

1/8 teaspoon ground nutmeg

1/8 teaspoon ground cinnamon

8 slices raisin bread, toasted

4 lettuce leaves

In a bowl, combine the first nine ingredients. Cover and refrigerate for 1 hour. Spoon 3/4 cup turkey mixture onto four slices of bread; top with a lettuce leaf and remaining bread. Yield: 4 servings. Nutritional Analysis: One serving (calculated without bread) equals 127 calories, 114 mg sodium, 26 mg cholesterol, 9 gm carbohydrate, 12 gm protein, 5 gm fat. Diabetic Exchanges: 1-1/2 lean meat, 1/2 fruit.

Welcome to All Easy Cooking Recipe Kitchen

Copyright © 2003 All Easy Cooking Recipe Kitchen

 

 

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Recipes from Our Favorite Recipes, Compiled by Polk St. United Methodist Church Women, Amarillo, TX (Year not given but assume it is around 1968 or so by the pastor and associate pastor listed.)

 

Fresh Mushroom Soup

1/2 pound fresh mushrooms, chopped

1/2 medium onion, chopped

3 tablespoons oleo or margarine

3 tablespoons flour

1 can chicken broth (or at least 1 1/2 cups)

1 1/2 cup milk

Salt and pepper to taste

2 quart saucepan

 

Sauté chopped onions in oleo. Add the chopped mushrooms, stir and cook quickly. Add flour, stirring to coat each piece of mushrooms, stirring constantly. Simmer without boiling for 15 minutes. Serve hot.

Loraine Webster

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Zucchini Soup

3 pounds zucchini

2 teaspoon salt

1 teaspoon onion powder

1 teaspoon garlic powder

1/8 teaspoon white pepper

1 10 3/4 ounce cans chicken broth

1/2 cup water

1 1/2 cup half-and-half

Salt and pepper to taste

Chopped chives

 

Cut ends off zucchini and slice into 1" pieces. Place in a 6-quart saucepan. Add salt, onion powder, garlic powder, white pepper, chicken broth and water. Bring to a boil. Cover and cook over moderate heat until tender, about 10 minutes. Place 1/2 of zucchini slices and broth at a time in a blender or food processor and blend until smooth. Place in a clean 2 quart saucepan. Stir in half-and-half. Season to taste with salt and white pepper. Stir over moderate heat until heated through. May be refrigerated overnight or frozen. To serve, reheat slowly; do not boil. Garnish with a sprinkling of chives.

Serves 8

Molly Sadler (Molly is one of the nicest people around. Her mother, Martha was my next door neighbor for many years.)

 

 

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Potato Cheese Soup

1 stick oleo or margarine

1 large onion

4 stalks celery, chopped

1 16 ounce package frozen hash brown potatoes

2 cans Cheddar cheese soup

1 can cream of celery soup

1 small can chopped green chilies, drained

2 cups milk

1 small jar chopped pimento

Dash of paprika, onion salt, celery salt, pepper and salt to taste

 

Sauté onion and celery in oleo in a large pot. Add potatoes and sufficient water to cover potatoes. Cook 20 minutes or until tender. Add soups, chilies, and milk (more milk if you want a thinner soup.) Add pimento for color and garnish.

Ethel Shields

 

 

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Apricot Bread

1 cup dried apricots, chopped

1 1/4 cup sugar

2 tablespoons shortening

1 egg, well beaten

1/2 cup orange juice

2 cups sifted flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 cup chopped nuts

8X4X3 pan

 

Set oven to 350 degrees. Soak apricots in hot water 20 minutes. Cream one cup sugar, shortening and eggs. Stir in sugar and orange juice. Add dry ingredients and blend well. Drain apricots and add to mixture. Mix well. Add nuts. Bake 65 minutes.

Serves 8

Clara Hobgood

 

 

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Banana Bread

1/2 cup Crisco

1 cup sugar

2 eggs. Beaten

1/4 cup nuts

3 bananas, crushed

2 cup flours

1 teaspoon baking soda

2 loaf pans

 

Set oven to 350 degrees. Cream shortening. Add sugar and eggs. Mix baking soda and flour. Sift baking soda and flour. Add bananas and flour and soda alternately. Add nuts. Pour into pans. Bake 50 minutes.

Bess McElvany

 

 

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Carrot Bread

2/3 cup salad oil

1 cup sugar

2 eggs

1 1/2 cup flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon vanilla

1/8 teaspoon coconut extract

1 cup ground raw carrots

1 greased loaf pan 9X 5 X 2 3/4

 

Set oven to 350 degrees. Cream oil and sugar with electric mixer. Add eggs, one at a time. Sift dry ingredients into mixture mix well. Add extracts and carrots and mix into mixture. Bake for 45-50 minutes.

Mrs. Louise Conway

 

 

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Mexican Corn Bread

1 cup corn meal

1/2 teaspoon baking soda

3/4 cup sour milk (to sour milk use regular milk and add small amount of vinegar)

1/2 teaspoon salt

1/3 cup melted shortening

3/4 cup shredded cheese

1 can chopped green chilies

1/2 cup cream style corn

2 eggs

8" iron skillet or cake pan

 

Set oven to 400 degrees. Melt shortening in pan. Beat eggs and mix in ingredients by hand thoroughly. Pour into skillet or cake pan and bake at 400 degrees for 30-40 minutes.

Teri Ellett

 

 

hUMM WELL it was ok but I had to meay peaple over at the time

Well It was a ok show not one of my faves thow

 

:angry: This is some thing I got in one of my e-mails to day and thought I would share :blush 2:

 

 

 

Jingle Bell Fudge

 

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Ingredients

 

 

 

 

12 oz Butterscotch chips

1/2 c Chunky peanut butter

2/3 c Sweetened condensed milk

1/2 c Walnuts (chopped)

Instructions:

 

 

Procedure

 

 

 

Combine butterscotch chips and peanut butter in top of double

boiler. Place over, not boiling water until butterscotch melts;

remove from water.

Stir until blended; add milk and stir just until blended.

Spread in foil-lined 8-inch square pan.

Press chopped nuts into surface, if desired, and chill until firm.

Cut into 1-inch squares.

 

Serving Information

 

Serves: 64

:angry: Well it was a ok show Just not one of my all time fave's

Cranberry Bog Bars from Taste of Home Mag

Ingredients

prep 25 min

bake: 25 min,+ cooling

1- 1/4 cups butter softened, divided

1- ½ cups packed brown sugar, divided

3- ½ cups Old-fashioned Oats, divided

1 cup all-purpose flour

1 can ( 16 ounces) whole-berry Cranberry sauce

½ cup finely chopped pecans (or walnuts )

Procedure

In a large mixing bowl, Cream 1 cup of butter and 1 cup brown sugar: Stir in 2- ½ Cups of Oats and flour. Press into a greased 13-inch, X 9-inch. X baking pan. Spread with Cranberry Sauce.

In a microwave safe bowl, melt remaining butter : stir in the nuts and remaining brown sugar and oats. Sprinkle over Cranberry sauce. And bake at 375* for 25-30 minutes or until

lightly browned.

Cool on a wire rack cut into bars ...Yield:3dozen

Chicken (Or turkey) Soft Tacos

 

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Ingredients

 

Chicken Soft Tacos

A taco dinner kit makes it easy to get Mexican on the table in less than half an hour!

Ingredients:

1 tablespoon oil

2 (9-oz.) pkg. frozen cooked chicken breast strips

1 (14.5-oz.) pkg. Old El Paso® Soft Taco Dinner Kit

2/3 cup water

Shredded lettuce

Shredded cheese

Chopped tomatoes

 

Prep Time: 20 Minutes

Preparation Directions:

1. Heat oil in large skillet over medium heat. Add chicken; cook and stir until thoroughly heated. Stir in taco seasoning from dinner kit and water; cook and stir 2 to 4 minutes.

2. Warm tortillas as directed on package.

3. Spoon chicken mixture into taco shells; top with lettuce, cheese and tomatoes.

 

10 soft tacos

 

 

 

 

 

 

Procedure

 

Preparation Directions:

1. Heat oil in large skillet over medium heat. Add chicken; cook and stir until thoroughly heated. Stir in taco seasoning from dinner kit and water; cook and stir 2 to 4 minutes.

2. Warm tortillas as directed on package.

3. Spoon chicken mixture into taco shells; top with lettuce, cheese and tomatoes.

 

10 soft tacos

 

 

 

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Grandma's Favorite Pot Pie

 

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Ingredients

 

1 can (15 ounces) diced potatoes, drained

1 can (15 ounces) sliced carrots, drained

1 can (15 ounces) sweet peas, drained

1 can (10 ounces) chicken in water, drained and flaked

1 can (8 ounces) sliced mushrooms, drained

1 can (10 3/4 ounces) reduced-sodium cream of chicken soup

1/2 teaspoon onion powder

1/4 teaspoon ground sage

1/4 teaspoon ground rosemary

1/4 teaspoon freshly-ground ground pepper

1 package (15 ounces) refrigerated pie crust, contains two crusts

 

 

Procedure

 

Preparation Time: Approximately 10 minutes

 

Cook Time: Approximately 50 minutes

 

Preparation:

 

Heat the oven to 400°F.

 

Place the potatoes, carrots, peas, chicken, mushrooms, and soup in a large bowl, and fold together until blended. Add the onion powder, sage, rosemary and pepper, and stir until blended.

 

Form 1 pie crust into a deep dish pie plate. Pour the pot pie mixture into the crust, and place the top crust over the top. Seal the edges with a fork or by pinching with the thumb and forefinger. Cut two 1 inch slits in the center of the crust to vent.

 

Bake 10 minutes; reduce the heat to 350°F. Bake for an additional 40 minutes, or until the crust is golden. Place on a wire rack to cool slightly. Cut the pie into eight wedges to serve.

 

 

Servings: 8

 

You can sub Turkey for the chicken since Holidays are coming up and we will have turkey leftovers..

 

 

NUTRITION INFORMATION PER SERVING:

SERVING SIZE: 1 Taco

:biggrin: Itwas agreat show

:VBGal2: Fluffy Refrigerator Double Chocolate Pie

23% calorie reduction from traditional recipe

 

1 package (8 ounces) reduced fat cream cheese, softened

1/2 cup Equal® Spoonful*

2 squares (2 ounces) semi-sweet chocolate, melted, cooled

3 cups light whipped topping

1/3 cup mini semi-sweet chocolate chips

1 prepared graham cracker crust (6 ounces or 9-inch)

 

*May substitute 12 packets Equal sweetener

 

Beat cream cheese in medium size bowl with electric mixer until

fluffy. Mix

in Equal® until blended. Beat in chocolate until well combined.

Gently fold

in whipped topping and chocolate chips. Spoon into prepared crust.

Refrigerate

several hours before serving.

 

Makes 10 servings

 

Nutrition information per serving: 272 cal., 4 g pro., 29 g carb.,

16 g fat,

13 mg chol., 202 mg sodium

 

Food exchanges: 2 starch, 3 fat

 

 

DARK FLOURLESS CHOCOLATE CAKE

Yield: 6 to 8 servings

Source: "1,001 Delicious Desserts for People with Diabetes"

 

INGREDIENTS

 

- 4 tablespoons margarine, softened

- 1/4 cup raspberry spreadable fruit

- 1 egg

- 7-1/4 teaspoons Equal for Recipes or 24 packets Equal sweetener

- 1/2 cup fat-free milk

- 3 tablespoons Dutch process cocoa

- 1 cup all-purpose flour

- 1 teaspoon baking powder

- 1/2 teaspoon baking soda

- 1/4 teaspoon salt

- Chocolate Glaze (recipe follows)

 

DIRECTIONS

 

Beat margarine, spreadable fruit, egg, and Equal for Recipes in

medium bowl

until smooth. Mix milk and cocoa in glass measuring cup until smooth.

 

Mix combine flour, baking powder, baking soda, and salt into

margarine

mixture alternately with milk mixture, beginning and ending with dry

ingredients.

 

Lightly grease bottom and side of 8-inch round cake pan; line bottom

with

parchment paper; pour batter into pan. Bake in preheated 350 degree

oven until

toothpick inserted in center of cake comes out clean, about 20

minutes. Cool

in pan; refrigerate, covered, 8 hours or overnight.

 

Place cake on serving plate. Within 1 hour of serving, spread with

Chocolate

Glaze. [below]

 

CHOCOLATE GLAZE:

Yield: Makes about 1/2 cup

 

INGREDIENTS

 

- 1/3 cup 2% reduced-fat milk

- 3 ounces unsweetened baking chocolate cut into small pieces

- 5-1/2 teaspoons equal for Recipes or 18 packets Equal sweetener

 

DIRECTIONS

 

Heat milk in small saucepan until very hot (do not boil). Remove pan

from

heat; immediately add chocolate, stirring until melted. Stir in

Equal for

Recipes; return saucepan to low heat, stirring constantly, until

smooth.

 

Cool to room temperature; refrigerate glaze until thickened enough to

spread, about 15 minutes.

 

Nutritional Information Per Serving (1/6 of recipe):

Calories: 291, Fat: 16.2 g, Saturated Fat: 6.7 g, Cholesterol: 36.7

g,

Sodium: 417 mg, Protein: 13.3 g, Carbohydrate: 27.2 g

Diabetic Exchanges: 2 Bread/Starch, 3 Fat

 

 

FROSTY FRUIT SMOOTHIE

Yield: 1 servings

Source: "The Complete Diabetes Prevention Plan"

 

INGREDIENTS

 

- 1 cup nonfat or low-fat milk

- 1 packet sugar-free vanilla Carnation Instant Breakfast

- 3/4 cup unsweetened frozen blueberries or sliced peaches

- 1/2 cup unsweetened frozen raspberries

 

DIRECTIONS

 

Put all of the ingredients in a blender and blend until smooth. Pour

into a

tall glass and serve immediately.

 

Nutritional Information Per Serving (per 2 cup serving):

Calories: 236, Carbohydrate: 42 g, Cholesterol: 7 mg,

Fat: 1 g, Saturated Fat: 0.4 g, Fiber: 5.9 g,

Protein: 15 g, Sodium: 234 mg, Calcium: 719 mg

Diabetic Exchanges: 2 Low-Fat Milk, 1-1/4 Fruit

 

 

APPLESAUCE RAISIN CAKE SQUARES

Yield: 16 servings

Source: "1,001 Delicious Desserts for People with Diabetes"

 

INGREDIENTS

 

- 1-1/2 cups unsweetened applesauce

- 1/3 cup vegetable oil

- 2 eggs

- 1 teaspoon maple extract or vanilla

- 3/4 cup raisins

- 1/2 cup coarsely chopped walnuts, optional

- 2 cups all-purpose flour

- 10-3/4 teaspoons Equal for Recipes or 36 packets Equal sweetener

- 1 teaspoon baking soda

- 1/4 teaspoon salt

- 1-1/2 teaspoons ground cinnamon

- 1/4 teaspoon ground nutmeg

- 1/8 teaspoon ground cloves

 

DIRECTIONS

 

Mix applesauce, oil, eggs, maple extract, raisins, and walnuts into

large

bowl. Add combined flour, Equal for Recipes, baking soda, salt, and

spices,

mixing just until blended.

 

Spoon batter into greased 13 x 9 -inch baking pan. Bake at 350

degrees F.

until lightly browned and toothpick inserted in center comes out

clean, about

20 minutes (do not overbake!). Cool on wire rack.

 

Nutritional Information Per Serving (1/16 of recipe):

Calories: 147,Fat: 5.4 g, Saturated Fat: 0.8 g, Cholesterol: 25.5 g,

Sodium: 125 mg, Protein: 4.8 g, Carbohydrate: 20.2 g

Diabetic Exchanges: 1/2 Fruit, 1 Bread/Starch, 1 Fat

 

 

OATMEAL LACE PENNIES

Yield: About 5-1/2 dozen cookies

Source: "America's Everyday Diabetes Cookbook" by Katherine E.

Younker

 

INGREDIENTS

 

- 1 cup old-fashioned rolled oats

- 1 cup granulated sugar

- 3 tablespoons all-purpose flour

- 1/4 teaspoon baking powder

- 1/2 teaspoon salt

- 1 egg, beaten

- 1/2 cup margarine or butter, melted

- 1/2 teaspoon vanilla

 

DIRECTIONS

 

Preheat oven to 350 degrees F. Line cookie sheet with foil, bright

side up.

 

In a bowl, mix together oats, sugar, flour, baking powder and salt.

 

In another bowl, beat egg, margarine and vanilla. Add flour mixture

and mix

well. (If dough seems too soft, chill for 15 to 20 minutes to firm.)

 

Drop by rounded teaspoonfuls, about 2 inches apart, onto prepared

cookie

sheet. Bake in preheated oven for 8 to 10 minutes. Cool for 2

minutes on foil,

then transfer to wire racks to cool completely.

 

Nutritional Information Per Serving (1 cookie):

Calories: 32, Fat: 2 g, Carbohydrate: 4 g, Fiber: 0 g,

Protein: 0 g, Sodium: 32 mg, Cholesterol: 7 mg

Diabetic Exchanges: 1/2 Other Carbohydrate, 1/2 Fat

 

 

 

VEAL PAPRIKASH

Yield: 4 servings

Source: "America's Everyday Diabetes Cookbook" by Katherine E.

Younker

 

INGREDIENTS

 

- 2 tablespoons vegetable oil

- 1 pound grain-fed veal scallops or boneless beef sirloin, cut into

thin

strips

- 4 cups quartered mushrooms

- 1 large onion, halved lengthwise and thinly sliced

- 2 cloves garlic, minced

- 4 teaspoons sweet Hungarian paprika

- 1/2 teaspoon dried marjoram

- 1/2 teaspoon salt

- 1/4 pepper

- 1 tablespoon all-purpose flour

- 3/4 cup chicken stock

- 1/2 cup sour cream

- Salt and pepper

 

DIRECTIONS

 

In a large non-stick skillet, heat half the oil over high heat; stir-

fry

veal in 2 batches, each for 3 minutes or until browned but still

pink inside.

Transfer to a plate along with pan juices; keep warm.

 

Reduce heat to medium. Add remaining oil. Add mushrooms, onion,

garlic,

paprika, marjoram, salt and pepper; cook, stirring often, for 7

minutes or

until

lightly colored.

 

Sprinkle mushroom mixture with flour; pour in stock. Cook, stirring,

for 2

minutes or until thickened. Stir in sour cream. Return veal and

accumulated

juices to pan; cook 1 minute more or until heated through. Adjust

seasoning

with salt and pepper to taste; serve immediately.

 

Nutritional Information Per Serving (1/4 of recipe):

Calories: 266, Fat: 11 g, Carbohydrate: 12 g, Fiber: 2 g,

Protein: 30 g, Sodium: 462 mg, Cholesterol: 107 mg

Diabetic Exchanges: 1/4 Low-Fat milk, 1 Vegetable, 3-1/2 Lean Meat

 

 

SOPHISTICATED MUSHROOM BARLEY SOUP

Yield: 8 servings

Source: "America's Everyday Diabetes Cookbook" by Katherine E.

Younker

 

INGREDIENTS

 

- 1 cup boiling water

- 1 package (1/2 oz) dried wild mushrooms, such as porcini

- 2 tablespoons margarine or butter, divided

- 3 onions, finely chopped

- 6 cloves garlic, minced

- 1 teaspoon salt, optional

- 1 teaspoon cracked black peppercorns

- 1-1/2 pounds button mushrooms, sliced

- 2/3 cup pearl barley

- 6 cups low-sodium beef stock

- 1 cup water

- 1 bay leaf

- 1/4 cup low-sodium soya sauce

- Finely chopped green onions or parsley (optional)

 

DIRECTIONS

 

In a heatproof bowl, combine boiling water and dried mushrooms. Let

stand

for 30 minutes, then strain through a fine sieve, reserving liquid.

Chop

mushrooms finely and set aside.

 

In a skillet, over medium heat, melt 1 tablespoon butter. Add onions

and

cook until soft. Add garlic, optional salt and pepper and cook for 1

minute.

Transfer mixture to slow cooker stoneware. In same pan, melt

remaining butter

and cook button mushrooms over medium-high heat until they begin to

lose their

liquid. Add dried mushrooms, toss to combine and cook for 1 minute.

Transfer

mixture to slow cooker stoneware. Add barley, reserved mushroom

soaking

liquid, stock, water, bay leaf and soya sauce.

 

Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

Discard

bay leaf. Ladle into individual bowls and garnish with chopped green

onions

or parsley, if using.

 

Nutritional Information Per Serving (1/8 of recipe):

Calories:138, Fat: 4 g, Carbohydrate: 22 g, Fiber: 3 g,

Protein: 6 g, Sodium: 627 mg, Cholesterol: 8 mg

Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 Fat

 

 

CHICKEN RATATOUILLE

Yield: 4 servings

Source: "Magic Menus for People with Diabetes"

 

INGREDIENTS

 

- 4 boneless skinless chicken breast halves

- 1 tablespoons olive oil

- 1 small eggplant, cubed

- 2 small zucchini, sliced

- 1 onion, sliced

- 1/2 pound mushrooms, sliced

- 1 green pepper, sliced

- 1 large tomato, cubed

- 1/2 teaspoon garlic powder

- 1 teaspoon dried parsley

- 1 teaspoon basil

- 1 teaspoon pepper

- 1/2 cup shredded part-skim mozzarella cheese

 

DIRECTIONS

 

Saute chicken in oil about 2 minutes per side.

 

Add eggplant, zucchini, onion, mushrooms, and green pepper. Cook 10

minutes.

Add tomato and remaining ingredients except cheese and simmer 3-5

minutes

more.

 

Arrange chicken on top of vegetables and sprinkle

cheese over chicken. Cook 1 more minute until cheese

melts. Serve over barley.

 

Nutritional Information Per Serving (1 breast half and 1-1/2 cups

vegetables):

Calories: 307, Fat: 10 g, Cholesterol: 93 mg, Sodium: 152 mg,

Carbohydrate: 17 g, Dietary Fiber: 5 g, Sugars: 9 g, Protein: 38 mg

Diabetic Exchanges: 4 Lean Meat, 3 Vegetable

 

 

 

HUMMUS WITH RED PEPPER

Yield: 2 cups

Source: "Magic Menus for People with Diabetes"

 

INGREDIENTS

 

- 2 cups cooked or canned garbanzo beans, drained (1/2 cup juice

reserved)

- 1 clove garlic

- 1 tablespoon sesame tahini

- 2 tablespoons olive oil

- 1 whole roasted red pepper, seeded (available in jars)

- 1 tablespoon lemon juice

 

DIRECTIONS

 

Blend all ingredients in a blender or a food processor.

 

Nutritional Information Per Serving (1/3 cup):

Calories: 145, Fat: 7 g, Cholesterol: 0 mg, Sodium: 55 mg,

Carbohydrate: 17 g, Dietary Fiber: 5 g, Sugars: 4 g, Protein: 6 g

Diabetic Exchanges: 1 Starch, 1 Very Lean Meat, 1 Fat

 

 

BAY SCALLOPS PARMESAN

Yield: 4 servings

Source: "Magic Menus for People with Diabetes"

 

INGREDIENTS

 

- 2 tablespoons margarine

- 1 clove garlic, chopped

- 1 tablespoon white wine

- 2-4 tablespoons lemon juice (to taste)

- 1-1/2 pound bay scallops (shrimp or lobster chunks may be

substituted)

- 1/3 cup Parmesan cheese

 

DIRECTIONS

 

Set oven to broil.

 

Place margarine in microwave-safe dish and melt. Add garlic, wine

(much of

the alcohol will evaporate, leaving only the flavor), lemon, and

scallops.

Microwave on high for 4 minutes, stirring once after 2 minutes.

 

Place scallops on an individual serving dish that is ovenproof.

Sprinkle

with Parmesan cheese and place under broiler until cheese is browned.

 

Nutritional Information Per Serving (1/4 of recipe):

Calories: 189, Fat: 10 g, Cholesterol: 55 mg, Sodium: 465 mg,

Carbohydrate: 1 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 24 g

Diabetic Exchanges: 3 Lean Meat, 1/2 Fat

 

 

 

CHOCOLATE ANGEL FOOD CAKE

Yield: 32 1/2-inch slices

Source: "Magic Menus for People with Diabetes"

 

INGREDIENTS

 

- 1 (14-1/2 ounce) angel food cake mix

- 1/4 cup sifted unsweetened cocoa

- 1/4 teaspoon chocolate flavoring

- 1 tablespoon sifted powdered sugar

 

DIRECTIONS

 

Combine flour packet from cake mix with cocoa. Prepare cake

according to

package directions.

 

Fold chocolate flavoring into batter. Bake cake according to package

directions. Sprinkle cooled cake with powdered sugar.

 

Nutritional Information Per Serving (1 slice):

Calories: 55, Fat: 0 g, Cholesterol: 0 mg, Sodium: 119 mg,

Carbohydrate: 13 g, Dietary Fiber: 0 g, Sugars: 9 g, Protein: 1 g

Diabetic Exchanges: 1 Carbohydrate

 

 

CRANBERRY MOUSSE

Yield: 6 servings

Source: "1001 Delicious Desserts for People with Diabetes" by Sue

Spitler

 

INGREDIENTS

 

- 1 cup boiling water

- 1 package (3 ounces) sugar-free cranberry-raspberry-flavored

gelatin

- 1 can (16 ounces) whole-berry cranberry

sauce (sugar free if possible)

- 2 cups light whipped topping

- 1/4 cup chopped toasted pecans

 

DIRECTIONS

 

Combine boiling water and gelatin, stirring until dissolved; stir in

cranberry sauce. Refrigerate until mixture mounds when dropped from

a spoon,

about

30 minutes. Fold in whipped topping.

 

Spoon into serving dishes and sprinkle with pecans. Chill until set,

2 to 3

hours.

 

Nutritional Information Per Serving (1/6 of recipe):

Calories: 210, Fat: 5.9 g, Cholesterol: 0 mg, Sodium: 47 mg,

Protein: 1.1 g, Carbohydrate: 36.2 g

Diabetic Exchanges: 2-1/2 Bread/Starch, 1 Fat

 

 

PEAR-PECAN KUCHEN

Yield: 12 servings

Source: "1001 Delicious Desserts for People with Diabetes" by Sue

Spitler

 

INGREDIENTS

 

- 3/4 cup coarsely chopped dried pears

- 1/2 cup boiling water

- 2 cups all-purpose flour

- 3/4 cup Splenda sweetener

- 1/4 cup finely ground pecans

- 1 teaspoon baking soda

- 1/4 teaspoon salt

- 1 cup buttermilk

- 2 eggs

- 4 tablespoons margarine, melted

- 1 tablespoon molasses

- 2 teaspoons butter extract

- 2-3 tablespoons chopped pecans

- 2 tablespoons granulated sugar

- Cream Cheese Glaze (recipe to follow)

 

DIRECTIONS

 

Combine pears and boiling water; let stand until pears are softened,

10 to

15 minutes. Drain.

 

Combine flour, Splenda, ground pecans, baking powder, baking soda,

and salt

in large bowl. Mix in combined buttermilk, eggs, margarine,

molasses, and

butter extract; mix in softened pears. Spoon batter into greased 10-

inch

springform pan; sprinkle with chopped pecans and granulated sugar.

 

Bake at 375 degrees F. until toothpick inserted in center comes out

clean,

30 to 40 minutes. Cool on wire rack 10 minutes; remove side of pan

and cool.

Drizzle with Cream Cheese Glaze.

 

CREAM CHEESE GLAZE

 

INGREDIENTS

 

- 2 ounces fat-free cream cheese, room temperature

- 1/2 cup powdered sugar

- 1/2 cup Splenda sweetener

 

DIRECTIONS

 

Beat all ingredients until smooth; refrigerate until ready to use.

 

Nutritional Information Per Serving (1/12 of recipe):

Calories: 226, Fat: 7.6 g, Cholesterol: 36.6 mg,

Sodium: 273 mg, Protein: 5.1 g, Carbohydrate: 35.3 g

Diabetic Exchanges: 1/2 Fruit, 2 Bread/Starch, 1 Fat

 

 

 

BLUEBERRY CRUMB CAKE

Yield: 9 to 12 servings

Source: "1001 Delicious Desserts for People with Diabetes"

 

INGREDIENTS

 

- 4 tablespoons margarine

- 1 egg

- 5-1/2 teaspoons Equal for Recipes or 18 packets Equal sweetener

- 1 cup all-purpose flour

- 1-1/2 teaspoons baking powder

- 1/2 teaspoon baking soda

- 1/4 teaspoon salt

- 1 teaspoon ground cinnamon

- 1/2 cup reduced-fat buttermilk

- 1/2 teaspoon vanilla

- Blueberry Crumb Topping (recipe follows)

 

DIRECTIONS

 

Beat margarine, egg, and Equal for Recipes in medium bowl until

smooth. Mix

in combined flour, baking powder, baking soda, salt, and cinnamon

alternately

with combined buttermilk and vanilla, beginning and ending with dry

ingredients.

 

Pour batter into greased and floured 8-inch square cake pan; sprinkle

Blueberry Crumb Topping evenly over batter. Bake at 350 degrees F.

until

toothpick

inserted in cake comes out clean, 35 to 40 minutes. Serve warm.

 

BLUEBERRY CRUMB TOPPING

 

Ingredients

 

- 1/3 cup all-purpose flour

- 3-1/2 teaspoons Equal for Recipes or 12 packets Equal sweetener

- 1 teaspoon ground cinnamon

- 1/2 teaspoon maple extract

- 4 tablespoons cold margarine, cut into pieces

- 1 cup fresh, or frozen, blueberries

 

Directions

 

Combine flour, Equal for Recipes, and cinnamon in small bowl;

sprinkle with

maple extract. Cut in margarine until mixture resembles coarse

crumbs. Add

blueberries and toss.

 

Nutritional Information Per Serving (1/9 of recipe):

Calories: 196, Fat: 11 g, Cholesterol: 24 mg,

Sodium: 358 mg, Protein: 6.5 g, Carbohydrate: 18 g

Diabetic Exchanges: 1 Bread/Starch, 2-1/2 Fat

 

 

CORNED BEEF STRUDEL

POINTS® Value - 5

Servings - 4

This twist on the traditional St. Patrick's Day menu of cabbage,

potatoes

and corned beef is a savory delight.

 

Ingredients:

4 cup cabbage, all varieties, shredded

1 medium garlic clove(s), peeled and minced

1/2 cup canned chicken broth

2 cup frozen potatoes o'brien, thawed (potato, onion and red pepper)

1/2 tsp table salt

1/4 tsp black pepper

1/4 tsp dried thyme

1/2 tsp caraway seeds

1 piece bay leaf

2 Tbsp lemon zest

1/2 pound corned beef brisket, cooked and diced

4 sheet whole-wheat phyllo dough

1/2 cup mustard

 

Directions:

 

Heat a 10-inch nonstick skillet over medium heat. Add cabbage,

garlic and

broth. Sauté until cabbage is limp, stirring frequently, about 3

minutes. Stir

 

in potatoes O'Brien, salt, pepper, thyme, caraway seed and bay leaf.

Cook

until potatoes are hot, about 5 minutes. Stir in lemon zest and

corned beef.

Remove bay leaf. Remove from heat and cool mixture while preparing

phyllo

dough.

 

Line a baking sheet with parchment paper. Place one sheet phyllo

dough,

long-side facing you, on paper. Spray with cooking spray. Add second

sheet of

dough. Spray with cooking spray. Repeat twice more.

 

Preheat oven to 350°F.

 

Spoon corned beef filling across width of dough, starting 4 inches

from

bottom of dough. Mound filling into a 4-inch wide strip. Lift up

bottom 4

inches

of dough to cover filling. Using parchment paper as a guide, gently

roll up

phyllo dough. Place seam-side down on paper-lined cookie sheet. Ends

of dough

don't have to be tucked in. Spray strudel with cooking spray.

 

Bake until phyllo is browned, 30 minutes. Let sit 5 minutes. Cut

into 4

slices and serve each with 2 tablespoons mustard.

 

 

ROAST CHICKEN OR CAPON

Yield: 1 roasted bird (servings depend on size of bird)

Source: "The New Family Cookbook for People with Diabetes"

 

INGREDIENTS

 

- 1 roasting chicken or capon (about 5 to 7 pounds)

- 6 cloves garlic

- 1 medium lemon, cut in half

- 2 tablespoons olive oil

- 1 teaspoon salt

- 1/2 teaspoon freshly ground pepper

- 1/2 cup chopped fresh parsley

- 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary

 

DIRECTIONS

 

Preheat the oven to 425 degrees F. Wash the chicken under cold

running water

and pat dry with paper towels. Trim and discard the extra fat.

 

Crush two of the garlic cloves. In a small bowl, combine the crushed

garlic,

the juice of 1/2 lemon, the olive oil, salt, and pepper.

 

Brush the cavity of the bird with some of the lemon-oil mixture.

Reserve the

remainder. Cut the remaining lemon half in pieces; put the lemon

pieces, the

remaining 4 garlic cloves, the parsley, and rosemary in the cavity

of the

chicken. Tie the legs together with cotton string, or tuck them in

the cavity

of the bird.

 

Set the chicken, breast side up, on a rack in a roasting pan. Brush

all the

outside surfaces of the bird with the remaining lemon-oil mixture.

Roast on

the lower or middle rack of the oven, turning the bird over every 30

minutes

and basting with pan juices at each turn. Cooking time depends on

the size of

the bird. Allow 25 minutes per pound; the chicken is done when an

instant-read thermometer

registers 165 degrees F.

 

Remove the chicken from the oven; let it rest about 15 minutes to

set the

juices, covered lightly with foil to keep it hot. Carve the chicken

or cut in

pieces. Remove the skin before eating.

 

Nutritional Information Per Serving (3 ounces cooked poultry):

Calories: 179, Fat: 8 g, Cholesterol: 78 mg, Sodium: 192 mg,

Carbohydrate: 0 g, Dietary Fiber: 0 g, Sugars: 0 g, Protein: 25 g

Diabetic Exchanges: 3 Lean Meat

 

 

BAKED STUFFED APPLES

Yield: 4 servings

Source: "Cooking with The Diabetic Chef"

 

INGREDIENTS

 

- 1 cup apple juice

- 2 ounces dried apricot

- 2 ounces dried cranberry

- 2 ounces white raisins

- 1 tablespoon brown sugar

- 1 tablespoon honey

- 4 medium Red Delicious apples

 

DIRECTIONS

 

Preheat the oven to 300 degrees F. In a small pot, bring the apple

juice to

a simmer. Add the dried fruit and steep until the fruit is tender,

about 3-5

minutes. Remove the fruit and combine with brown sugar and honey.

 

Cut the apples in half and remove the core using a spoon or melon

baller.

Make sure all the seeds have been removed, but that you leave the

bottom and

the top of the apple intact to keep the fruit from falling out.

Spoon the fruit

 

mixture into the centers of the apples. Bake in the oven for 30-35

minutes,

or until tender.

 

Nutritional Information Per Serving (1 apple half):

Calories: 262, Fat: 1 g, Cholesterol: 0 mg, Sodium: 7 mg,

Carbohydrate: 67 mg, Dietary Fiber: 7 g, Sugars: 57 g, Protein: 1 g

Diabetic Exchanges: 1/2 Other Carbohydrate, 4 Fruit

 

 

SPLIT PEA SOUP

Yield: 4 servings

Source: "Cooking with The Diabetic Chef"

 

INGREDIENTS

 

- 1/2 slice bacon, diced

- 1/2 medium onion, diced

- 1/4 medium carrot, diced

- 1/4 stalk celery, diced

- 1 teaspoon garlic, minced

- 1/4 teaspoon thyme

- 1/3 teaspoon marjoram

- 1/4 pound split peas, dried

- 3 cups chicken stock

- 1/4 teaspoon salt

- 1/8 teaspoon white pepper

 

DIRECTIONS

 

Heat a medium pot over medium heat. Add the bacon, cook, and render

the fat.

Add the onion, carrot, celery, and garlic and cook for 5 minutes, or

until

the vegetables are tender. Add thyme, marjoram, split peas, and

chicken stock.

Bring to a simmer and cover for 1-1/2 - 2 hours, stirring

occasionally to prevent burning on the bottom of the pot.

 

Pour the mixture into a food processor and blend until smooth. Add

the salt

and white pepper and mix well.

 

Nutritional Information Per Serving (about 1 cup):

Calories: 131, Fat: 3 g, Cholesterol: 5 mg, Sodium: 254 mg,

Carbohydrate: 18 g, Dietary Fiber: 6 g, Sugars: 4 g, Protein: 9 g

Diabetic Exchanges: 1 Starch, 1/2 Lean Meat, 1/2 Fat

 

 

VEGGIE-STUFFED BAKERS

Yield: 6 servings

Source: "1,001 Delicious Recipes for People with Diabetes"

 

INGREDIENTS

 

- 3 large Idaho potatoes (8-10 ounces each)

- Vegetable cooking spray

- 1 cup chopped onion

- 1/3 cup fresh, or frozen, whole-kernel corn

- 1 medium red bell pepper, chopped

- 4 cloves garlic, minced

- 1/3 cup fat-free sour cream or plain fat-free yogurt

- 3/4 cup (3 ounces) shredded fat-free Cheddar cheese, divided

- Salt and pepper, to taste

- 1 cup broccoli florets, cooked until crisp-tender

 

DIRECTIONS

 

Grease potatoes lightly and bake at 400 degrees until tender, 45 to

60

minutes; let stand until cool enough to handle. Cut potatoes

lengthwise into

halves; scoop out potato, leaving shells intact.

 

Spray medium skillet with cooking spray; heat over medium heat until

hot.

Saute onion, corn, bell pepper, and garlic until tender, about 5

minutes.

 

Mash potatoes, adding sour cream and half the Cheddar cheese. Mix in

sauteed

vegetables; season to taste with salt and pepper. Spoon mixture into

potato

shells; arrange broccoli on top and sprinkle with remaining cheese.

 

Arrange potatoes in baking pan; bake, uncovered, at 350 degrees

until hot

through, 20 to 30 minutes.

 

Nutritional Information Per Serving (1/6 of recipe):

Calories: 160, Fat: 0.3 g, Cholesterol: 0 mg,

Sodium: 119 mg, Protein: 9 g, Carbohydrate: 32.4 g

Diabetic Exchanges: 1 Vegetable, 1-1/2 Fruit, 1/2 Meat