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Wednesday, December 14, 2016

MICROWAVE cookbook

How to be a Modern Diabetic cook, December 9, 2013

Dr. John T. Webb

Just about the only MICROWAVE cookbook for Diabetics in the English language. This tome is nearly worth its weight in platinum!

Tuesday, December 13, 2016

The New Lighthearted Cookbook: Recipes for Heart Healthy Cooking Paperback – Apr 1 2005

by Anne Lindsay (Author)
Product Details

  • Paperback: 272 pages 
  • Publisher: Key Porter Books; 2005 edition (April 1 2005) 
  • Language: English 
  • ISBN-10: 1552636291 
  • ISBN-13: 978-1552636299 
  • Product Dimensions: 25.3 x 18.1 x 1.7 cm 
  • Shipping Weight: 590 g 
  • Average Customer Review:   (2 customer reviews) 
  • Amazon Bestsellers Rank: #65,166 in Books (See Top 100 in Books) 
  •          #232 in Books > Health, Fitness & Dieting > Nutrition > Healthy Cooking 
  •           #432 in Books > Cookbooks, Food & Wine > Special Diet > Healthy 
  •           #770 in Books > Cookbooks, Food & Wine > Vegetables & Vegetarian

Cranberry-Orange Muffins

Categories: Quickbreads, Diabetic, Breads/bm
      Yield: 12 servings

    3/4 c  Natural bran                    1 1/3 c  Cranberry sauce
    3/4 c  Flour                               1    Egg, lightly beaten
    1/2 c  Sugar (Diabetic try 1/4 cup)      1/3 c  Soured milk (1/2 tb lemon j)
  1 1/2 ts Cinnamon                          1/4 c  Vegetable oil
      1 ts Baking powder                       1 ts Grated orange rind
      1 ts Baking soda                  

  You may use commercial or home made cranberry sauce but not
  artifically sweetened sauce (muffins will not rise.) .  Original
  recipe in The Lighthearted Cookbook by Anne Lindsay published in 1988
  in Canada used whole-wheat flour, and 1/2 cup buttermilk or low-fat
  plain yogurt rather than sour milk.
  1/12 original recipe - 156 calories, 1 starch, 1 fat, 1 fruit choice 5
  grams fat, 2 grams protein, 27 grams carbohydrate, 23 mg cholesterol,
  126 mg sodium   NOTE:  listed ingredients & variations would be
  slightly different.
  Preheat oven to 400 F and spray at least 12 muffin cups lined with
  paper baking cups.  Low-fat muffins tend to stick even to non-stick
  Measure 1/2 tbsp lemon juice in a measuring cup, fill to about 1/4
  cup mark with fluid milk and add some skim milk powder to make it a
  little thicker. Set aside.
  Combine dry ingredients in a bowl.
  Add remaining ingredients of your choice and stir until they are just
  combined.  Bake about 20 minutes or until lightly browned and firm to
  the touch.  Adjust time if muffins are made smaller.
  VARIATIONS, substitute for cranberry: Banana-Date - use 1 cup mashed
  banana and 1/2 cup dates or raisins. If 2 bananas are not quite 1 cup,
  concentrated orange juice or orange/pineapple may be added. (Tested
  Jan 94 by Elizabeth Rodier, family member ate 2 warm ones.)
  Apple-Raisin - 1 cup applesauce plus 1/2 cup raisins, or coarsely
  chop an unpeeled apple in a food processor.
  Zucchini - 1 cup grated unpeeled zucchini plus 1/2 cup raisins.
  May be made as 16-18 small muffins or 9 inch square cake cut in the
  desired number of pieces.  For a diabetic meal plan, reduce the
  amount of sugar to 1/4 cup or 1 tsp. per serving (recommended
  guideline of American Diabetes Assoc.)
  This recipe is typical of healthy heart recipes with reduced sodium,
  cholesterol and fat but more sugar than a typical diabetic recipe.

Five-Grain Soda Bread

Categories: Diabetic, Breads/bm
      Yield: 16 servings

      1 c  All-purpose flour (see note)      1/2 ts Salt
    3/4 c  Whole-wheat flour                   3 tb Soft margarine or veg. oil
    3/4 c  Rye flour                         3/4 c  Raisins (optional)
    3/4 c  Graham flour                    1 3/4 c  Buttermilk
    3/4 c  Rolled oats                              OR 1 3/4 tb lemon juice
      2 tb Granulated sugar                         OR 1 3/4 tb vinegar
      1 tb Baking powder                            Plus milk to make 1 3/4 cup
      1 ts Baking soda                  

  Mix vinegar or lemon juice with milk for sour milk and set aside.  If
  using powdered skim milk, use almost 2/3 cup powder and enough water
  to make 1 1/2 cup milk.  Stir, then add lemon juice, then add enough
  water to make the 1 3/4 cup measure.
  If you do not have all the different kinds of flour, use what you do
  have to make 3 1/4 cups, or try 1/4 cup wheat germ or bran plus 3 cups
  all-purpose flour.  Make a note of the ingredients and a note of the
  Sugar could possibly be left out, especially if 2 tbsp. or more of
  raisins (or finely chopped dates) are used.
  Combine dry ingredients in a bowl.  Cut in margarine or oil.  Stir in
  raisins (if using) and add buttermilk or sour milk to make a soft
  Knead lightly on a floured surface until smooth.  Place on a greased
  baking sheet and flatten into a circle about 2 1/2 inches thick.  Cut
  large X about 1/4 inch deep on top.  OR make 2 smaller loaves.
  Bake at 350 F for about 1 hour or until toothpick inserted in the
  center comes out clean.
  1/16 recipe = 128 calories, 1 1/2 starch, 1 fat choice 3 grams fat, 4
  grams protein, 22 grams carbohydrate, 185 mg sodium, 1 mg cholesterol
  Adapted from The Lighthearted Cookbook by Anne Lindsay, 1988 Heart and
  Stroke Foundation of Ontario Shared by Elizabeth Rodier Jan 94

Fresh Corn Bisque with Green Onions

Categories: Diabetic, Soups/stews, Crockpot, Low-fat/cal
      Yield: 2 servings

    1/2 tb Vegetable oil;                    1/4    Bay leaf;
    1/4    Onion; chopped                  1 1/4 c  Corn; fresh or frozen
    1/4    Carrot; chopped                   1/8 ts Salt
    1/4    Stalk of celery; chopped            1 pn Cayenne pepper;
    1/2    Clove garlic; minced                1 tb Green onions; chopped
           Or 1/4 tsp garlic powder                 OR 1 tb fresh parsley
      1 pn Turmeric;                                OR 1 ts dry parsley
      1 c  Water                        

  My note:  Shortcut version of recipe for 8 servings.
  In medium saucepan, heat oil over medium heat.  Add onion, carrot,
  celery, garlic.  Cook, stirring for 2 min.  Stir in turmeric and cook
  for 1 min. Add bay leaf and water, bring to simmer.
  Add corn, simmer 10 minutes.  Discard bay leaf.  May be pureed in
  blender or food processor in small batches.  Add salt and cayenne to
  taste. Serve hot or cold and garnish with green onions or parsley.
  Makes about 1 1/3 cup.
  2/3 cup serving - 91 calories, 1 fruit choice, 1 fat 4 grams fat, 0 mg
  cholesterol, 150 mg sodium, 2 grams protein, 14 grams carbohydrate.
  Source:  The Lighthearted Cookbook by Anne Lindsay, Heart & Stroke
  Foundation of Ontario 1988 Shared by Elizabeth Rodier and tested with
  milk, Nov 93.

Turkey Noodle Soup

Categories: Diabetic, Poultry, Main dish, Soups/stews, Crockpot
      Yield: 6 servings

      1    All bones from roast turkey         1    Stalk celery; chopped
      7 c  Water                               1    Onion; quartered
      1    Bay leaf;                    

    1/4 c  Broken noodles; 1/2" pieces         1 ts Dried basil;
      1    Celery; Stack & leaves, chop        1 ts Dried thyme;
      1    Carrot; chopped                     1 ds Hot pepper sauce;
      3    Green onions; sliced                     Salt to taste
    1/3 c  Zucchini; grated                         Freshly ground pepper

  My note: Remove bones from turkey or chicken before serving and
  refrigerate or freeze until you have time to prepare the soup. I like
  to do it the next day, if possible, and make a batch of crackers
  while the soup is cooking.
  STOCK: In stockpot or large saucepan, combine bones, water, bay leaf,
  celery and onion. (Skin and drippings may be included, if desired.)
  Simmer, covered about 4 hours. Strain, reserving stock. Let bones
  cool, pick out any meat and add to the stock.
  SOUP: In stockpot or saucepan, bring stock to boil; add noodles and
  simmer for 5 minutes. Add celery, carrot, green onions, zucchini,
  basil and thyme. Simmer for 10 minutes.  Stir in hot pepper sauce,
  season with salt and pepper to taste.  Makes about 4 1/2 cups.
  3/4 cup serving - 91 calories, 1 1/2 protein, 1/2 fruit and vegetable
  choice 5 grams carbohydrate, 11 grams protein, 3 grams fat 137 mg
  sodium, 32 mg cholesterol
  Source:  The Lighthearted Cookbook by Anne Lindsay, Cdn. Heart
  Foundation 1988.  Shared but not tested by Elizabeth Rodier, Nov 93
  VARIATIONS: Substitute rice for noodles. Use 6 cups chicken stock if
  you start without bones For a main course, add 19 oz can chickpeas or
  kidney beans, drained. Other additions: green peas, chopped spinach,
  asparagus, broccoli, potato, squash or turnip.

Monday, December 12, 2016

American Heart Association Low-Salt Cookbook, 4th Edition: A Complete Guide to Reducing Sodium and Fat in Your Diet Hardcover – May 3 2011

by American Heart Association (Author)
Product Details

  • Hardcover: 352 pages 
  • Publisher: Clarkson Potter; 4 edition (May 3 2011) 
  • Language: English 
  • ISBN-10: 0307407624 
  • ISBN-13: 978-0307407627 
  • Product Dimensions: 16.2 x 2.8 x 24.2 cm 
  • Shipping Weight: 680 g 
  • Average Customer Review:   (2 customer reviews) 

      Amazon Bestsellers Rank: #97,137 in Books (See Top 100 in Books)

  • #34 in Books > Cookbooks, Food & Wine > Special Diet > Low Salt 
  • #624 in Books > Cookbooks, Food & Wine > Special Diet > Healthy 
  • #1097 in Books > Cookbooks, Food & Wine > Vegetables & Vegetarian

Basic Salad Dressing Ii

Categories: Diabetic, Dressings, Low-fat/cal
      Yield: 8 servings

      2 tb Red wine vinegar;                 1/8 ts Garlic powder;
      2 tb Acceptable vegetable oil;         1/8 ts Sugar;
      4 tb Water;                            1/2 ts Fresh lemon juice;
    1/8 ts Freshly ground black pepper;  

  In  jar with a tight-fitting lid, combine all ingredients.  Shake
  well and refrigerate.  Makes 1/2 cup.  (Half of published recipe.) My
  note: I frequently use bottled lemon juice which has sodium listed,
  but there can't be much sodium in 1/2 tsp. divided among 8 servings.
  If you use fresh lemon juice, extra can be frozen in an ice cube tray
  or small container.
  1 tbsp - 31 cal 3 grams total fat, 5 mg potassium
  Source:  Am. Heart Assoc. Low-Salt Cookbook 1990 Shared but not
  tested by Elizabeth Rodier Dec 93

Rice Flour Yeast Bread

Categories: Diabetic, Rice, Breads/bm
      Yield: 2 servings

      3 c  Rice flour;                         2 tb Baking powder
     10 tb Potato starch flour;                1 c  Dry milk
           (5/8 cup                          1/4 c  Instant mashed potatoes;
      2 pk Dry yeast; (2 tb)                   2 c  Very hot tap water
      2 tb Sugar                             1/4 c  Soft butter or margarine
      1 ts Salt                                4    Eggs; beaten

  1.  Sift together flours.  Measure 2 cups into large mixer bowl.  Add
  dry yeast, sugar, salt, baking powder, and dry milk.  Mix thoroughly.
  2.  Combine instant mashed potatoes and hot tap water; whip lightly
  with a fork.
  3.  Add potato mixture and soft butter to dry ingredients in mixer
  bowl. Beat 3 minutes on medium speed.
  4.  Add remaining flour and eggs; beat 3 minutes on medium speed.
  Mixture will be like thick cake batter.
  5.  Leave batter in bowl; cover and let rise in warm place for 1 hour.
  Batter will rise about 2" depending on size of bowl.
  6.  Beat just enough to remove large gas bubbles.
  7.  Preheat oven to 325 F.
  8.  Grease two 9 x 5 loaf pans.  Pour batter into pans; cover and let
  rise 30 minutes.
  9.  Bake 30 to 35 minutes until lightly browned.  Especially good
  Source:  Gluten Intolerance, A Resource Including Recipes The Food
  Sensitivity Series, The American Dietetic Assoc. 1985 ISBN
  0-88091-013-5 216 West Jackson Boulevard, Suite 800 Chicago, Illinois
  60606-6995 (312) 899-0040
  Recipes are wheat-free but not all gluten-free.  No nutrition info.
  Other books in the series are Lactose Intolerance and Food
  Sensitivity. Appendix 1 - packaged food allowed on a modified gluten
  diet Appendix 2 - Food company addresses for product information
  Appendix 3 - Addresses for Am. Celiac Society, Gulten Intolerance
  Group and Midwestern Celiac-Sprue Assoc. Appendix 4 - Addresses for
  distributors of gluten-free products. Appendix 5 - Additional
  literature on food sensitivity and allergy. Appendix 6 - Suggested
  cookbooks (11) for the food sensitive individual.

Sunday, December 11, 2016

ENJOY B.C. FRUIT the Diabetic Way Paperback – 1982

by Elaine JOHNSTON (Author)

Product Details

  • Paperback 
  • Publisher: B.C. Tree Fruits Ltd.; Stated First Edition edition (1982) 
  • ASIN: B0016OFS10

Apple Sauce Wheat Germ Cake

Categories: Diabetic, Cakes, Low-fat/cal
      Yield: 16 bars

      2 c  Flour;                            1/4 ts Nutmeg;
    2/3 c  Sugar;                              1 c  Unsweetened apple sauce;
    1/2 c  Wheat germ;                       1/2 c  Raisins;
      2 ts Baking powder;                      1 tb Grated orange rind;
    1/2 ts Baking soda;                      1/2 c  Unsweetened orange juice;
      1 ts Salt;                               1    Egg;
      1 ts Cinnamon;                           1 tb Vegetable oil;
    1/4 ts Cloves;                      

  If wheat germ is not available, use bran or whole wheat flour.
  Sift dry ingredients together in a large mixing bowl.  Stir in apple
  sauce, raisins and orange rind.  Combine orange juice, egg and
  vegetable oil, add to batter, stirring just until moistened.  Spoon
  into lightly oiled 8 inch square cake pan.
  Bake 50 minutes at 350F or until cake tests done.  16 pieces 2"x2"
  1 serving contains 136 Calories 1 starchy foods choice 1 fruits & veg.
  1 tbsp whipped cream contains 45 cal and is equal to 1 Fats & Oils

Source:  Enjoy B.C. Fruit The Diabetic Way (BC is British
  Columbia, Canada)

Sunny Citrus Cubes

Categories: Diabetic, Desserts, Candies
      Yield: 16 servings

      4 tb Unflavoured gelatine                1 ts Orange extract
    3/4 c  Unsweetened grapefruit juice        2 tb Sugar
      2 c  Unsweetened orange juice          1/4 c  Walnuts, chopped (optional)
           -- boiling                    

  Soften gelatine in grapefruit juice.  Add orange juice, orange
  extract and sugar.  Stir until dissolved.  Pour into 8" square pan.
  Chill until partially set.  Sprinkle with walnuts if you wish. Tield:
  16 pieces, 2 inch x 2 inch
  1 serving without nuts contains 24 Calories - 1/2 fruit and vegetable
  choice. 1 serving with nuts contains 33 Calories - 1/2 fruit and
  vegetable choice 1/2 fats and oils choice.
  From Enjoy B.C. Fruit the Diabetic way (1982)
  (*) From The Kitchen of Gwynne and Jim Bodle (*)

Saturday, December 10, 2016

All New Cookbook for Diabetics and Their Families Spiral-bound – 1989

by University of Alabama at Birmingham (Author)
collectible $25.00

Product Details

  • Spiral-bound 
  • Publisher: Oxmoor House (1989) 
  • ASIN: B002FJZ2XO 
  • Product Dimensions: 10.5 x 8 x 0.5 inches 
  • Shipping Weight: 1.1 pounds 
  • Average Customer Review: Be the first to review this item 
  • Amazon Best Sellers Rank: #2,455,501 in Books (See Top 100 in Books)

Black Beans and Rice

Categories: Diabetic, Beans, Rice, Main dish, Vegetarian
      Yield: 6 folks

           Ingredients                       1/2 ts Dried whole oregano;
     16 oz (1) pkg dried black beans;        1/4 ts Ground cumin;
      1 md Size green pepper; chopped          3 tb Vinegar;
    1/4 c  Onion; divided chopped              1 ts Salt;
  2 1/2 c  Qts water; divided                  3 c  Rice; cooked hot
      2 cl Garlic; minced                           -cooked without salt/fat

  Sort and wash beans.  Combine beans, green pepper, and 2 tb onion in a
  large Dutch Oven.  Cover with 6 cups of water, and soak overnight. Add
  remaining 4 cups water to Dutch oven; cover and bring to a boil.
  Reduce heat, and simmer 2 1/2 hrs or until beans are tender. Combine
  remaining 2 tb onion, garlic, oregano, and cumin in a small bowl;
  mash mixture, using a fork.  Stir in vinegar. Add vinegar mixture and
  salt to beans. Simmer, uncovered, an additional 20 minutes. Serve
  over hot cooked rice.
  From: All New Cookbook For Diabetics And Their Families
  Each serving amount: 1 cup beans over 1/2 cup rice
  Exchanges: 2 Starch, 1 Vegetable; Chol: 0 mg; Calories: 179 Carbo: 36
  gm; Protein: 8 gm; Fat: Tr.; Fiber: Tr.; Sodium: 424 mg
  Reformated 4 you and yours via Nancy O'Brion and her Meal-Master.
  (from Jungle.Boy via GEnie)

Chicken Dijon

Categories: Diabetic, Poultry, Main dish, Vegetables
      Yield: 8 x 1 breast

           Ingredients                         8    Chicken breast halves;
      8 oz (1/2) of carton plain yogurt             -(3 oz) skinned
           -unsweetened low-fat              1/2 c  Soft breadcrumbs
    1/4 c  Dijon mustard                            Vegetable cooking spray

  Combine yogurt and mustard, stirring until well blended. Brush breast
  halves evenly with yogurt mixture, and dredge breadcrumbs.
  Arrange chicken in a 12 x 8 x 2 baking dish coated with cooking spray.
  Cover and bake at 400 degrees of 30 minutes.
  Increase Temperature to 450 degrees.  Bake, uncovered, for 15 minutes
  or until chicken is done and coating is browned.
  From: All New Cookbook For Diabetics And Their Families
  Yield: 8 servings;Each serving amount: 1 breast half Exchanges: 2 Lean
  Meat; 1 Vegetable
  Chol: 40 mg; Calories: 129; Carbo: 6gm; Protein: 18 gm Fat: 3 gm;
  Fiber: Tr.; Sodium: 353 mg
  Reformated for you and yours via Nancy O'Brion and her Meal-Master.
  (From Jungle.Boy via GEnie)

Cran-Orange Punch

 Categories: Diabetic, Beverages
      Yield: 8 nice folks

  1 1/4 c  Cranberry juice;                         -thawed undeluted
           -reduced-calorie                    2 c  Diet lemon-line soda;
      6 oz (1) cn orange juice;                     Sugar Subsitute to equal
           -unsweetened                             -1/4 c sugar
           -frozen concentrate,          

  Combine cranberry juice, orange concentrate, and sugar substitute in a
  large bowl; stir well and chill. Add soda to fruit juice mixture just
  before serving. Serve over crushed ice.
  From: Cookbook for Diabetics and their Families
  Each Serving: 1/2 cup; One serving may be exchanged for: 1 fruit
  Reformated 4 you and yours via Nancy O'Brion and her Meal-Master (From
  Jungle.Boy via GEnie

Creole Meat Loaf

Categories: Diabetic, Meats, Main dish
      Yield: 6 w sauce

           Ingrdients                        1/2 ts Dry mustard
      1 lb Ground chuck                      1/2 ts Salt;
    1/2 c  Onion; chopped                           Vegetable cooking spray
    1/2 c  Skim milk;                               Creole Sauce
      1    Egg; beaten                  

  Combine all ingredients, except cooking spray and Creole Sauce,
  stirring unitl well combined.  Shape into a loaf, and place in a 8
  1/2 x 4 1/2 x 3 loafpan coated with cooking spray.  Bake at 350
  degrees for 1 hour. Cool in pan 10 minutes. Invert meat loat onto
  serving plater, and pour Creole Sauce over top. Cut meat loaf into 6
  slices to serve.
  From: All New Cookbook For Diabetics And Their Families
Yield (Includes sauce): 6 servings Each serving amount: 1 slice meat loaf
  with 1/3 cup sauce
  Exchanges: 3 lean meat, 1 vegetable
  Chol: 96 mg; Calories: 160 Carbo: 7 gm; Protein: 25 gm Fat: 7 gm;
  Fiber: Tr.; Sodium: 400 mg
  Reformated for you and yours via Nancy O'brion and her Meal-Master.
  (From Jungle.Boy via GEnie).

Creole Sauce

Categories: Diabetic, Sauces
      Yield: 2 c of 1/3 c

           Ingredients                     1 1/2 c  Tomato juice;
           Vegetable cooking spray             2 tb Water
    1/2 c  Green peppers; chopped              1 ts Cornstarch;
      3 tb Onion; chopped                    1/4 ts Dried whole thyme;
    3/4 c  Fresh mushrooms; sliced      

  Coat a medium skillet with cooking spray; place over low heat until
  hot. Add green pepper and onion; saute 2 to 3 mins or until tender.
  Remove from heat, and add mushrooms and tomato juice. Combine
  remaining ingredients, stirring to blend; add to skillet, and bring
  to a boil. Boil sauce, stirring constantly, 1 min or until thickened
  and bubbly. Serve hot.
  From: All New Cookbook For Diabetics and Their Families
  Yield (sauce only): 2 cups; Each serving amount: 1/3 cup Exchanges: 1
  Vegetable; Chol: 0 mg; Calories: 26 Carbo: 5 gm; Protein: 1 gm; Fat:
  Tr.; Fiber: Tr.; Sodium: 161mg
  Reformated for you and yours via Nancy O'brion and her Meal-Master.
  (From Jungle.Boy via GEnie)

Easy Blueberry Cobbler

Categories: Diabetic, Desserts
      Yield: 6 @ 1/2 each

      3 c  Fresh Blueberries                   1 c  A-p flour
           Vegetable Cooking spray                  Sugar substitute to equal
      1 tb Lemon Juice                              -1 1/2 cups sugar
      1    Egg; beaten                       1/4 c  + 2 tb margarine, melted
           (egg sub may be used)                    -reduced-calorie

  Place blueberries in bottom of a 10 x 6 x 2 baking dish coated with
  cooking spray; sprinkle with lemon juice. Combine egg, flour, and
  sugar substitute; stir until mixture resembles coarse meal. Sprinkle
  over blueberries. Drissle melted margarine over top.  Bake at 375
  degs for 30 minutes. Serve warm.
  From: All New Cookbook for Diabetics and Their Families.

Exchanges: 1 Starch; 1 Fruit; 1 Fat
  Chol: 50 mg; Calories: 168; Carbo: 27 gm; Protein: 3 gm Fat: 66 gm;
  Fiber: 1 gm; Sodium: 114 mg
  Reformated 4 you and yours via Nancy O'Brion and her Meal-Master.
  (From Jungle.Boy via GEnie)

Eggs Creole

Categories: Diabetic, Eggs, Vegetables
      Yield: 6 1 c servin

           Ingredients                         1 c  Tomato soup;
      1 tb Margarine;                               -undiluted commercial
           -reduced-calorie                    1 ts Worcestershire sauce
      2 ts A-p flour;                          6    Hard-cooked eggs;
      1 c  Skim milk;                               -coarsely chopped
      1 c  Green pepper; chopped                    Vegetable cooking spray
      1 c  Onion; chopped                      2 tb Soft breadcrumbs;

  Melt margarine in a small heavy saucepan over low heat; add flour,
  stirring until smooth.  Cook 1 min, stirring constantly. Gradually
  add milk; cook over medium heat, stirring constantly, until mixture
  is thickened and bubbly. Remove from heat, and set aside.
  Combine pepper and onion in container of electric blender or food
  processor; process until smooth. Transfer mixture to a medium-size
  nonstick skillet, and cook over low heat until tender.
  Add soup and Worchestshire sauce to skillet; continue to cook,
  uncovered, over low heat until thickened.
  Layer white sauce, eggs, and soup mixture in a 3 qt cassole dish
  coated with cooking spray; top with breadcrumbs Bake at 350 degrees
  for 20 mins or until breadcrumbs are browned and mixture is throughly
  From: All New Cookbook For Diabetics And Their Families

Each serving amount: 1 cup; Exchanges: 1 Skim milk; 1 Fat
  Chol: 264 mg; Calories: 145; Carbo: 12 gm; Protein: 8 gm Fat: 7 gm;
  Fiber: Tr.;
  Reformated for you and yours via Nancy O'Brion and her Meal-Master
  (From Jungle.Boy via GEnie).

Friday, December 9, 2016

ADA Family Cookbook Hardcover – Jan 1987

by American Dietetic Association (Author), American Diatetic
$6.67 Canadian

Product Details

  • Hardcover  
  • Publisher: Prentice Hall Trade (January 1987) 
  • Language: English 
  • ISBN-10: 0671761331 
  • ISBN-13: 978-0671761332 
  • Product Dimensions: 24.4 x 16.5 x 3.6 cm 
  • Shipping Weight: 771 g 
  • Average Customer Review: Be the first to review this item

Cheese and Rice Casserole Ada

 Categories: Diabetic, Main dish, Rice, Cheese
      Yield: 4 servings

  2 1/2 c  Brown rice;cooked                   1 ts Dried dill;
      3    Green onions; chopped             1/4 c  Parmesan cheese; Grated
      1 c  Lowfat cottage cheese;            1/2 c  Lowfat milk;

  Combine all ingredients in a mixing bowl. Pour into a lightly oiled
  casserole. Bake at 350 F for 15 to 20 minutes.
  From the ADA Holiday Cookbook by Dr. Betty Wedman.
  one serving = 2 bread exchanges + 1 lean meat + 1/2 milk exchange =
  235 cal, 35 CHO, 14 PRO, 4 fat, 682 Na, 203 K, 10 Cholest
  Posted by PHILLIP BOWER, Prodigy ID# FHMN87A.

Chewy Cookies

Categories: Diabetic, Desserts, Cooky/bars
      Yield: 24 servings

    1/3 c  Vegetable oil;                    1/4 c  Whole wheat flour;
      2    Pkts brown sugar substitute;      1/2 ts Baking powder;
      1 ts Vanilla;                            2 tb Wheat germ;
      1    Egg;                              1/2 c  Raisins; chopped
      1 c  Wheat flake cereal;               1/2 ts Baking soda;
    1/2 c  A-p flour;                          1 tb Water;

  Mix ingredients in bowl.  Last adding the soda disolved in water.
  Drop by teaspoon on ungreased cookie sheet. Bake in 350 F. oven for 8
  to 12 minutes.

  From ADA Family Cookbook vol. II.

Exchanges per one cookie: 1/2 bread, 1/2 fat
Calorie 63, cho 7, pro 1, fat 4,Na 45, K 42

Light and Luscious Orange Bars

 Categories: Diabetic, Desserts
      Yield: 12 servings

      1 ts Unflavored gelatin                1/2 c  Nonfat dry milk powder
    1/4 c  Orange Juice concentrate          1/2 c  Cold Z  ?b
      2 tb Sugar                               1 tb Lemonjuice
    1/2 ts Vanilla                            24    Graham crackers

  Chill a small mixing bowl and beaters. In the top section of a double
  boiler, soften gelatin in the melted concentrated Orange Juice. Place
  over hot water,and stir until the gelatin is completely disolved.
  Remove from heat and stir in the sugar and vanilla. Using cold
  beaters, beat dry milk and water until soft peaks form. Add the lemon
  juice and beat until stiff. Fold in orange juice mixture. Spread on
  12 Graham crackers. Top with the remaining crackers. Wrap
  individually; freeze until firm about 2 hours.
  From the ADA FAmily Cookbook vol.II.
  Exchanges per sandwich: 1/2 non fat milk, 1 fruit cal 89, cho 17, pro
  3, fat 1, Na 121, K 181, 1/2 teaspoon sugar (8 cal) per serving
  Posted by PHILLIP BOWER, Prodigy ID# FHMN87A.

Orange Waldorf Salad Ada

Categories: Diabetic, Salads, Fruits, Vegetarian, Vegetables
      Yield: 4 servings

      4    Oranges; peeled                   1/4 c  Chopped pecans, toasted
      1    Apple                             1/8 ts Ground cinnamon
    1/2 c  Celery                                   Salad greens
    1/4 c  Plain lowfat yogurt          

  Chop up oranges and apple into bite sized pieces. Combine all the
  ingredients, except the salad greens, in a bowl. Cover and
  refrigerate. Serve on salad greens.
  1 serving = 1/2 vegetable exchange + 1 1/2 fruit + 1 fat exchange =
  145 cal, 23 CHO, 3 Pro, 6 Fat, 18 Na, 376 K, 1 Choles
  From the ADA Holiday cookbook by Dr. Betty Wedman
  Posted by PHILLIP BOWER, Prodigy ID# FHMN87A.

Thursday, December 8, 2016

Basic Sugarless Vegetarian Mincemeat

 Categories: Fruits, Diabetic, Low-fat/cal
      Yield: 12 servings

      3 c  Apple pulp, some skins            3/4 ts Nutmeg
    1/2 lg Lemon with peel, ground           3/4 ts Cloves
      1 md Orange with peel, ground          3/4 ts Allspice (optional)
      1 c  Seedless raisins, ground          1/2 ts Salt (optional)
      1 c  Seedless raisins whole              2 tb Flour (or 1 tb arrowroot fl)
      1 c  Currants (or more raisins)        1/4 c  Date sugar (optional)
      2 ts Cinnamon                        1 1/2 ts Rum flavoring (optional)

  Quarter and core apples, but do not peel.  Grind in old-fashioned meat
  grinder (food processor makes them too fine), using medium-coarse
  blade. Remove seeds from lemon and orange, grind and add to apples.
  Grind 1 cup raisins.
  Mix all ingredients except rum flavoring in large bowl, stirring in
  spices and flour, then date sugar if desired.  Add flavoring and mix
  again. Place in covered bowl or other container with tight lid;
  refrigerate at least one week before using or canning.  (1/2 inch
  head space, boiling water bath 20 min for pints after water returns
  to boil, longer for altitudes over 1000 ft.)  If any jars fail to
  seal, freeze for later use.
  To freeze after refrigerating for the recommended week, place in clean
  freezer containers or jars, leaving 1/2 inch at top.  Cover with
  clean lids and place in sharp-freeze section of freezer until frozen.
  Thaw overnight in the refrigerator before using.  Makes 1 quart,
  enough for 2 8-inch pies.
  1/4 cup 116 calories, 2 diabetic fruit exchanges Protein 1, fat 0,
  carbohydrate 28 grams, 0 cholesterol If salt omitted, 1/4 cup
  contains 7 mg sodium.
  Source:  Canning and Preserving without Sugar by Norma M. MacRae, R.D.
  Third Edition 1993 ISBN 1-56440-163-4 Shared but not tested by
  Elizabeth Rodier Oct 93

Cranberry Jelly

 Categories: Spreads, Diabetic, Low-fat/cal
      Yield: 1 servings

      2 c  Cranberries                         3 oz Liquid pectin (regular)
      1 c  Concentrated apple juice            5 tb Glycerine
    1/4 c  Lemon juice                         1 tb Unfl.gelatin or 2 tb.freezer

  Wash and pick over cranberries, discarding any that are soft.  Place
  in a deep saucepan and add fruit juices.  Cover and simmer for about
  20 minutes, until fruit is soft.  Mash to break up any berries left
  Strain in food mill to remove seeds.  Return to saucepan and heat to
  boiling.  Add pectin, glycerine and gelatin, stirring well.  Boil for
  1 minute.  Remove from heat.  Skim and pour into hot, sterile pint
  jars, leaving 1/2 inch at top.  Cap with hot sterile lids.  Process
  in boiling water bath for 5 minutes after water returns to boiling.
  If any jars fail to seal, refrigerate and use within 10 days or
  freeze for later use. Makes 3 1/2 cups.
  VARIATION:  You can substitute 1/2 cup low-methoxy pectin solution
  and 2 1/2 tsp calcium solution for the liquid pectin and glycerine,
  but add calcium after removing from heat.  If you plan to freeze the
  jelly, be sure to use the full amount of gelatin.
  NUTRITIONAL VALUE:  1 tb contains 20 Calories (protein 0, fat 0,
  carbohydrate 5 gm)  1 1/2 tbsp = 1/2 diabetic fruit exchange or 1/2
  bread exchange.  If salt is omitted, 1 1/2 tsp contain less than 1 mg
  sodium. Recipe contains 0 cholesterol.  1/2 tsp can be used without
  diabetic replacement.
  Use the full amount of gelatin for very firm jam or for freezing.
  Source:  Canning and Preserving Without Sugar by Norma M. MacRae, R.D.
  Third Edition 1993.
  Shared but not tested by Elizabeth Rodier, Oct 93

How to Preserve Fruit Without Sugar 10 Steps (with Pictures)

Wednesday, December 7, 2016

Amish-Style Chicken and Corn Soup

 Categories: Diabetic, Poultry, Vegetables, Crockpot, Soups/stews
      Yield: 8 servings

    1/2    Stewing hen or fowl;                1 ts Saffron threads; (optional)
      2 qt Chicken stock or broth            3/4 c  Corn kernels; (fresh/frozen)
    1/4 c  Onion; coarsely chopped           1/2 c  Celery; finely chopped
    1/2 c  Carrots; coarsely chopped           1 tb Parsley; fresh chopped
    1/2 c  Celery; coarsely chopped;           1 c  Egg noddles; cooked

  Combine stewing hen with chicken stock, coarsely chopped onions,
  carrots, celery, and saffron threads.  Bring the stock to a simmer.
  Simmer for about 1 hour, skimming the surface as necessary.Remove and
  reserve the stewing hen until cool enough to handle; then pick the
  meat from the bones.  Cut into neat little pieces. Strain the saffron
  broth through a fine sieve.
  (Note: The soup can be made through this step in advance.  Simply
  frefrigerate broth and diced chicken meat for 2 to 3 days, or freeze
  the broth and the chicken meat in separate convenienly sized
  containers.  Be sure to label and date them.  To use, defrost, remove
  congealed fat, return the broth full boil, and add the diced meat.
  Continue with recipe.)
  Add the corn, celery, parsley, and cooked noodles to the broth.
  Return the soup to a simmer and serve immediately.
  Food Exchanges per serving:  1 LEAN-MEAT EXCHANGE + 2 VEGETABLE
  EXCHANGES CAL: 11O; CAR: 10g; PRO: 13g; CHO: 25mg; SOD: 65mg; FAT: 2g;
  Source: Diabetes Forecast Dec 1993

Cousous Topped with Almonds

Categories: Diabetic, Nuts/grains, Side dishes, Vegetarian, Fruits
      Yield: 12 servings

------------------------THE COUSCOUS-----------------------------
  1 1/2 c  Dry couscous;*                      1 c  Green beans; cut into 1"
  1 1/2 c  Boiling water                            -pieces
      1 c  Carrots;                          1/3 c  Red onions; sliced
      1 lg Bell pepper; green,red, or        1/3 c  Currants or raisins;
           -yellow or all!!                    2 tb Almonds; toasted and chopped

    1/4 c  Canola oil;                         3 tb Lemmon juice;
    1/2 c  Orange juice;                     1/2 c  Fresh parsley; chopped
    1/4 ts Cinnamon;                           1 tb Fresh dill; mixed

  *Couscous is available in large supermarkets or specialty stores
  Place the couscous in a large bowl; stir in the boiling water.  Cover
  and let sit for 10 to 15 minutes, stirring once or twice with a fork
  to fluff. Steam the carrots, pepper, and green beans until just
  tender. The time varies with the vegetable.  Pepper takes about 1 to
  2 minutes; green beans take about 2 minutes; carrots take about 4
  minuutes. Add to the couscous. Gently stir in the red onion,
  currants, and almonds. Whisk all the ingredients for the marinade
  together. Add to the coucous mixture and allow this final mixture to
  chill for 2 hours to in a covered bowl in the refrigerator, or until
  cool throughtout. Don't allow the couscous to sit any longer than
  this or it will become mushy. One serving(1/12 mixture, about 1/2
  cup) (1/2 cup does this mean that we must have 10 other people over
  for lunch, you all come!)
  Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE
  FAT: 5g; CHO: 0mg; SOD: 8mg;
  Source: Diabetes Forecast; February 1994

Diabetes Forecast

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Stewed Tomatoes

Categories: Diabetic, Vegetables, Soups/stews, Crockpot
      Yield: 5 servings

    1/8 c  Water                             1/8 c  Fine corn meal;
  1 1/2 lb Tomatoes; ripe cored              1/8 c  Dillweed; chopped dill weed;
      6    Scallions, chopped                1/8    Basil; chopped fresh
           (including tops)                  1/2 tb Sunflower seed butter;
      1    Green peppers; chopped        

  Bring the water to a simmer in a saucepan.  Add the tomatoes,
  scallions, and peppers and allow the mixture to simmer, covered for
  40 minutes. Stir in the corn meal, dillweed, basil, and sunflower
  seed butter.  Mix thoroughly to break up the softened tomatoes.
  Cover.  Simmer for another 10 minutes; serve hot. 1/10 if
  recipe(about 1/2 cup) (was for 10 servings, but change to 5 servings)

  Food Exchange per serving: 2 VEGETABLE EXCHANGES  CAL: 57; CAR: 11g;
  PRO: 2g; CHO: 0mg; FAT: 1.5g; SOD: 22mg; (20 PERCENT CALORIES FROM
  Source:  Diabetes Forecast January 1994

Tuesday, December 6, 2016

Cranberry Orange Salad

 Categories: Diabetic, Low-fat/cal, Salads, Fruits, Vegetarian
      Yield: 6 servings

      1 md Orange                              1 pk Sugar free gelatin, red
    1/2 c  Raw Cranberries                   3/4 c  Boiling water
           Sugar substitute equal to 1       1/2 c  Cold water
           Tablespoon sugar                         Ice cubes

  Quarter the oragne and remove seeds, Combine orange and cranberries
  in food processor and chop finely. Add sugar substitute and set
  aside. dissolve gelatin in boiling water. Combine cold water and
  enough ice cupes to make 1 cup ice water. Add water to gelatin and
  stir. Set aside until ice cubes melt. Add fruit mixture. Pour into a
  2 cup mold or an 8 inch square pan which has been sprayed with Pam.
  Chill until firm.
  NUTRIENT ANALYSIS: 35 Calories per serving Recipe provided by EVMS
  (Eastern Virginia Medical School), Norfolk, VA. Submitted by Dick
  Miale and sampled at Diabetes Holiday Food Fest, Chesapeake General
  Hospital, Chesapeake, VA.

places to go

Monday, December 5, 2016

Diabetic Cooking from Around the World Hardcover – February, 1989

Vilma Liacouras Chantiles (Author) 

Product Details
Hardcover: 343 pages
Publisher: Harpercollins; 1st edition (February 1989)
Language: English

ISBN-10: 0060160578
ISBN-13: 978-0060160579
Product Dimensions: 6.1 x 1.1 x 11.1 inches
Shipping Weight: 1.4 pounds
Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)
Amazon Best Sellers Rank: #6,341,973 in Books (See Top 100 in Books)
#2508 in Books > Cookbooks, Food & Wine > Special Diet > Diabetic & Sugar-Free

Collectible from $19.99

Faki (Hellenic Lentil Soup)

Categories: Diabetic, Soups/stews, Vegetarian, Main dish, Crockpot
      Yield: 8 servings

      1 c  Lentils                             4    Parsley sprigs
      1 md Onion; chopped                           Mint, fresh; basil or other
      2    Garlic cloves; up to 3                   -favorite herb
           -chopped                          1/4 c  Olive oil
      1    Celery stalk; chopped               1 pn -Salt
      3    Plum tomatoes, fresh; and           1 pn -Pepper
           -juices -OR-                        3 tb Vinegar
      5    -Italian type plum tomatoes              Oregano, dried; for garnish
      1    Bay leaf                      

  "This recipe also appeared in my cookbook, The Food of Greece".
  Wash lentils in a soup pot. Cover with 8 cups of cold water, and
  bring to a boil. Cover the pot, turn off the heat, and let stand for
  an hour. Bring to a boil, and stir in the onion, garlic and celery.
  Cover and simmer for 30 minutes. Add the tomatoes. bay leaf, parsley,
  your favorite herb and half the oil. Simmer for 30 minutes, stirring
  occasionally. Add enough water to make 8 cups. Remove the bay leaf.
  Season the soup, and add the remaining oil. Taste, and adjust the
  seasonings. Serve hot with the vinegar and garnished with oregano,
  rubbed between your palms.
  Nutrients for 3/4 cup Calories: 129 Exchanges: 1 starch/bread; 1 fat
      g                mg carbohydrate: 13 potassium: 282.5 protein: 5
  sodium: 21 fat: 7 cholesterol: 0 fiber: 2.5
  SOURCE: _Diabetic Cooking From Around the World_ by Vilma Liacouras
  Chantiles posted by Anne MacLellan

Marinated Celery, Hellenic Style

Categories: Diabetic, Vegetables, Vegetarian
      Yield: 3 servings

      1 bn Pascal celery; 4 cups                    -sprigs
    1/3 c  Olive oil                           2    Parsley, fresh, sprigs
      1    Lemon; juice of                          -chopped
      2 tb Fennel leaves, fresh;chopped             White pepper; freshly ground
      1    Thyme, fresh sprigs;up to 2  

------------------------FOR GARNISH-----------------------------
           Lemon slices                             Fennel leaves

  1. Scrape celery lightly. Using a sharp knife, cut stalks diagonally
  into 1 1/2 inch pieces. Cut larger pieces in half lengthwise.
  2. To make the marinade: In a saucepan, combine the oil, lemon juice,
  herbs, seasonings, and 1/2 cup water. Bring to a boil.
  3. Drop the celery into the marinade. Stir, and add only enough water
  to half cover the celery. Invert a dish over the celery. Cover pan
  and simmer for 10 minutes or until crisp-tender. Cool in the marinade.
  4. Store, marinade and all in a covered glass jar in the refrigerator.
  Serve cold, garnished with the lemon and fennel.
  Nutrients for 1/2 cup Calories: 37 Exchanges: 1/2 vegetable; 1/2 fat
  :          g            mg carbohydrate: 2 potassium: 122 protein:
  negligible       sodium: 38 fat: 3 cholesterol: 0 fiber: 1
  SERVES: 3 SOURCE: _Diabetic Cooking Around the World_ by Vilma
  Liacouras Chantiles posted by Anne MacLellan

Mock Pavlova

Categories: Diabetic, Desserts
      Yield: 4 servings

      4    Egg whites; at room temp            2 ts Cornstarch
           Sweetener; equivalent to            1 ts Vanilla
           -1 tsp                              1 ts Vinegar
      1 pn -Salt                               2    Kiwis

  From Murray V.F. Jones of the New Zealand Diabetes Association "Make
  sure that the eggs are fresh and at room temperature," he cautions.
  "Try kiwi fruit", he suggests, as a garnish. You'll need a piece of
  kitchen parchment.
  1. In a bowl, beat the egg whites until foamy. Add the sweetener and
  salt, and continue beating. Beat in the cornstarch, vanilla and
  vinegar until soft peaks form. Work quickly, and take care not to
  2. Rinse a piece of kitchen (grease proof) parchment with water.
  Place on a baking pan.
  3. Pile the egg white mixture onto the parchment in a 1 1/2 inch high
  circle. Bake at 250F for 1 hour or until firm.
  4. Remove from oven and cool in the pan. Invert on a platter and peel
  off paper. Peel and slice the kiwis crosswise into circles, leave
  some round or cut some in half. Arrange in attractive designs on the
  pavlova. Cut in four portion. Serve cold.
  Nutrients for 1 serving Calories: 48 Exchanges: 1/2 lean meat; 1/2
         g                   mg carbohydrate: 8 potassium: 196 protein:
  4 sodium: 79 fat: negligible cholesterol: 0 fiber: 1
  SOURCE: _Diabetic Cooking Around the World_ by Vilma Licouras
  Chantiles posted by Anne MacLellan From: Anne Maclellan


Categories: Diabetic, Vegetables
      Yield: 4 servings

      4    Taro corms                          2    Garlic cloves, crushed (opt)
    1/4 c  Chard, chopped (optional)                Oyster or other dip sauce (o

  Other names for taro are dasheen, elephant's ear, nampi, arum lily,
  cocoyam, yautia, malagna, eddo and kolokassi.  Asiatic people steam,
  boil or stew taro.  Hawaiians make poi from it and also stew the
  Peel the taro.  Soak in cold water until ready to cook. Boil in water
  to cover, or steam in a bamboo steamer.  Serve plain as you would
  boiled potato.
  To season taro, drain and cut into cubes while still hot.  Combine
  with chard and garlic.  Heat a wok or skillet with just enough
  vegetable oil to coat the bottom.  Stir-fry taro mixture for 1
  minute. Serve hot or cold with dipping sauce if desired.
  1/2 cup without any optional ingredients - 92 calories, 1 1/2 starch
  exch. 22 grams carbohydrate, 2 grams protein, 10 mg sodium, 319 mg
  Adapted from Diabetic Cooking from Around the World by V. Chantiles
  1989 Shared but not tested by Elizabeth Rodier Jan 94.

Sunday, December 4, 2016

Basic Pie Shell (Lo Cal)

Categories: Diabetic, Desserts, Low-fat/cal
      Yield: 1 servings

    1/3 c  Crisco chilled                    1/4 ts Salt
      1 c  Flour (sifted)                      2 tb Water (may need up tp 4 T)

   Either by hand or in a processor cut shortening into the flour and
  salt until fine crumbs. Add water 1T at a time until a ball forms.
  Wrap in plastic and chill for one hour. Roll out to fit a 9" pie
  pan.Bake at 425 for 10-12 minutes or leave unbaked if oie recipe
  calls for unbaked shell. exchange: 1 bread 1 fat recipe makes enough
  for 8 servings (shell alone 120 calories per serving) source diabetic
  dessert cookbook
  Reposted 4 you and yours via Nancy O'brion and her Meal-Master

The Healthy Exchanges Diabetic Desserts Cookbook Plastic Comb – May 6, 2003

by JoAnna M. Lund (Author),
Barbara Alpert (Author)
Naturally Sugar Free - No Cook Dessert Recipes: Ultimate Sugar Free recipes cookbook series. Recipes for diabetics and diabetic weight loss Paperback – March 1, 2014

Product Details
Paperback: 54 pages
Publisher: CreateSpace Independent Publishing Platform (March 1, 2014)
Language: English
ISBN-10: 1496109112
ISBN-13: 978-1496109118
Product Dimensions: 6 x 0.1 x 9 inches
Shipping Weight: 4.6 ounces (View shipping rates and policies)
Average Customer Review: 4.2 out of 5 stars See all reviews (6 customer reviews)
Amazon Best Sellers Rank: #4,669,117 in Books (See Top 100 in Books)

  • #4628 in Books > Cookbooks, Food & Wine > Special Diet > Weight Loss;14473451351882749641410030301008005&linkCode=df0&creative=395093&creativeASIN=1496109112

Easy Lo Cal Fruit Ices

Categories: Diabetic, Desserts, Snacks, Kids
      Yield: 8 servings

    1/4 c  Granulated sugar replacement             Mix(your choice)
      1    Env unsweetened fruit drink         3 c  Crushed ice

  Combine all ingredients in a blender or processor and beat until just
  blended. Scoop into cups and eat immediate or freeze.
  Recipe makes 2 c  and is considered a free item
  source diabetic dessert cookbook
  Reposted for you and yours via Nancy O'Brion and her Meal-Master

Lo Cal Lemon Sherbet

 Categories: Diabetic, Desserts, Snacks, Kids
      Yield: 16 1/2 c serv

      6 oz Unsweetened lemonade con-           2 tb Lemon rind
           Centrate                            3 c  Evaporated skim milk well
      3 tb Granulated fructose                      Chilled
    1/4 ts Salt                          

  Combine all ingresients in a large bowl and beat well. Receipe can be
  frozen in an ice cream maker or by dividing into 2 freezer trays and
  freeze until mushy. Pour into a large bowl and beat well. Repack into
  a container and freze until firm.
  Calories per 1/2 c serving 51 exchange 1 fruit
  source:diabetic desssert cookbook
  Reformated by You and Yours via Nancy O'Brion and her Meal Master

Southern Peach Shortcake

Categories: Diabetic, Desserts, Cakes
      Yield: 9 servings

      2 c  Sliced peaches                      2 ts Baking powder
      2 tb Granulated fructose                 1 ds Salt
    1/2 ts Almond extract                      2 tb Liquid vegetable shortening
    1/2 ts Cinnamon                            1    Egg
      1 c  Flour                             1/4 c  Milk

   Preheat oven to 400^. Grease an 8" baking dish. Place peaches in the
  dish and sprinkle with 1 T fructose,almond extract and cinnamon.
  Combine the flour,remianing fructose,baking powder &salt in bowl. Add
  the shortening, milk and egg and stir until just mixed. Spread evenly
  over the peaches and bake for 30 minutes or until lightly browned.
  Invert onto serving platter.
   Recipe makes 9 servings @ 124 calories each Exchanges: 1 bread 1/2
  From: Diabetic Dessert Cookbook
  Reposted 4 you and yours via Nancy O'Brion and her Meal-Master.

Strawberry Ice Lo Cal

Categories: Diabetic, Desserts, Snacks, Kids, Low-fat/cal
      Yield: 4 servings

    1/4 c  Granulated suagr replacement        1 c  Strawberries pureed
      1 c  Water                               1 tb Lemon juice
      1 ts Cornstarch                               Red food color(optional)

   Combine water,replacement and cornstarch in a saucepan. Bring to a
  boil and reduce to a simmer. Simmer for 5 minutes and stir in the
  puree and lemon juice with the food color. Pour into freezer
  trays,cpover with wax paper and freeze. For a fluffy texture freeze
  until mushy.Scrape into a mixing bowl and beat unil just loosened.
  Return to tray and freeze.
   receipe makes 4 servings @ 14 calories each exchanges: 1/3 fruit
   source diabetice dessert cookbook
  Reposted for you and yours via Nancy O'brion and her Meal-Master

Saturday, December 3, 2016

The High Fiber Cookbook For Diabetics Paperback – April 1, 1987

by R.D. Mabel Caviani (Author)
Paperback: 208 pages Publisher: Perigee Trade (May 14, 1987) Language: English ISBN-10: 0399513353 ISBN-13: 978-0399513350 Product Dimensions: 7 x 1 x 5 inches
Shipping Weight: 11.2 ounces Average Customer Review: Be the first to review this item
Amazon Best Sellers Rank: #4,839,963 in Books (See Top 100 in Books)

  • #167 in Books > Health, Fitness & Dieting > Nutrition > Fiber 
  • #2223 in Books > Cookbooks, Food & Wine > Special Diet > Diabetic & Sugar-Free

Creamy Cranberry Sherbet

Categories: Fruits, Desserts, Diabetic, Low-fat/cal
      Yield: 8 servings

      1 c  Water                               2 tb Unflavored gelatin (2 pkg)
      2 c  Cranberry juice cocktail            1 c  Skim evaporated milk *
      1 c  Fresh cranberries, cleaned          2    Env. aspartame sweetener

  *  or add about 1/3 cup skim milk powder to half a cup of milk, stir
  and fill the cup up to 1 cup mark.
  Combine water, 1 cup of the cranberry juice cocktail, cranberries and
  gelatin in a small saucepan.  Stir to mix slightly.  Allow to rest
  for 5 minutes or until gelatin softens.
  Cook and stir over medium heat until cranberries have completely
  "popped." Remove from heat.  Stir in remaining cranberry juice
  cocktail and evaporated milk.  Add sweetener and stir thoroughly.
  Pour into metal tray, pan or bowl.  Place in freezer until mixture
  forms crystals around the edge of the pan.  Beat until creamy. Return
  to pan and freeze; stir occasionally.  Makes 8 servings.
  (Note from ER:  Plastic 3/4 cup size yogurt containers are good for
  dividing frozen desserts in equal portions.)
  1 serving:  1 fruit exchange, 42 calories
  Source:  Diabetic High Fiber Cookbook by Mary Jane Finsand c.1985
  Shared but not tested by Elizabeth Rodier Oct 93

Salted Pumpkin Seeds

Categories: Snacks, Diabetic
      Yield: 8 servings

      2 c  Water                               2 c  Pumpkin seeds
    1/4 c  Salt                          

  Use seeds of the Halloween pumpkin.
  Combine water and salt in saucepan.  Cook and stir until salt
  dissolves; cool.
  Add pumpkin seeds and soak overnight.  Drain thoroughly.  Pat seeds
  dry with paper towel.
  Place on a cookie sheet.  Bake at 300 F until seeds are dry, about 1
  Yield 2 cups, 8 servings 1/4 cup 92 calories, 2 fat exchanges
  Source:  Diabetic High Fiber Cookbook by Mary Jane Finsand c. 1985
  Shared but not tested by Elizabeth Rodier, Oct 93

Scalloped Turkey & Cauliflower

 Categories: Poultry, Main dish, Diabetic, Low-fat/cal
      Yield: 4 servings

      2 c  Cauliflower florets                 2 ts Onion flakes
  1 1/2 c  Turkey stock                        1 ts Salt
      2 ts Wholewh. or all-purp. flour       1/4 ts Black pepper
      1 ts Parsley flakes                    1/2 lb Turkey breast, cooked

  Cook cauliflower in boiling, salted water for 6 min or until almost
  tender. Drain.
  Combine stock, flour and seasonings in a small saucepan.  Cook and
  stir until mixture is slightly thickened.
  Place turkey breast in a greased baking pan.  Arrange cauliflower
  around turkey breast.  Pour sauce over turkey and cauliflower.  Bake
  in 350 F oven 20-25 min or until heated through.
  4 servings, each 112 calories 1 med-fat meat, 1 vegetable exchange
  Source:  Diabetic High Fiber Cookbook by Mary Jane Finsand c. 1985
  Shared but not tested by Elizabeth Rodier Oct 93

Friday, December 2, 2016

diabetic cooking

Diabetic Living Diabetes Meals by the Plate: 90 Low-Carb Meals to Mix…
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Thursday, December 1, 2016

Diabetic Candy, Cookie & Dessert

Diabetic Candy, Cookie & Dessert Cookbook 
Paperback – June 30, 1990 
(Author), James D. Healy (Foreword)

Product Details
Paperback: 160 pages
Publisher: Sterling (June 30, 1990)
Language: English
ISBN-10: 0806975865
ISBN-13: 978-0806975863
Product Dimensions: 9 x 6 x 0.5 inches
Shipping Weight: 8.8 ounces

Average Customer Review: 4.0 out of 5 stars See all reviews (4 customer reviews)

Amazon Best Sellers Rank: #1,333,104 in Books (See Top 100 in Books)
#1000 in Books > Cookbooks, Food & Wine > Special Diet > Diabetic & Sugar-Free
#3971 in Books > Cookbooks, Food & Wine > Desserts
#51513 in Books > Sports & Outdoors

Wednesday, November 30, 2016

Marinated Feta with Greek Olives

1 lb Feta cheese, cut into cubes
1 cup Fresh black Greek olives, pitted (Green Country Style also used)
2 Roasted red bell peppers
½ cup Olive oil
1 Small red onion, diced
2 tsp Minced garlic
3 tbsp Balsamic vinegar
2 tsp Fresh thyme (or Italian Seasoning Mix)
Salt and freshly ground black pepper (or Mayous Texas Red Chili Mix)
Lemon juice

Combine the peppers, feta and olives in a large bowl. Add the olive oil and toss gently. Add the remaining ingredients and toss gently again. Adjust seasonings, cover and chill at least 5 hours before serving. Serve this with toasted pita bread as an appetizer.

Melon Tray with Fruit Dressing

Cantaloupe, honeydew, watermelon or other available melons
Fresh fruits
Fruit Dressing:
1 pkg. (3 oz.) cream cheese
¼ cup orange juice
¼ cup lemon juice
¼ cup crushed pineapple
¼ cup sugar
¼ tsp. salt
1 thin slice orange peel
¼ cup heavy cream

Slice cantaloupe, honeydew and watermelon (or whatever melons are available) along with fresh berries such as strawberries, raspberries (whatever looks best). Grapes and apples also may be used. Be sure to dip any fruit that turns color in lemon or sprinkle with fruit fresh. Arrange fruit on a serving platter. Blend all dressing ingredients together and pour over fruit or use for dipping.

Mexican Deviled Eggs

8 hard-cooked eggs
½ cup shredded cheddar cheese
¼ cup mayonnaise
¼ cup salsa
2 tbsp sliced green onions
1 tbsp sour cream salt

Slice the eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with cheese, mayonnaise, salsa, onions, sour cream and salt. Evenly fill the egg whites, filling will be creamy. Serve immediately or chill until ready to serve.

Mini Corn Dogs

1 2/3 cups all-purpose flour [234 g]
1/3 cup cornmeal
3 tsp baking powder
1 tsp salt
3 tbsp cold butter or margarine
1 tbsp shortening
1 egg
¾ cup milk
24 miniature hot dogs
Honey Mustard Sauce:
1/3 cup honey
1/3 cup prepared mustard
1 tbsp molasses

In a large bowl, combine the first four ingredients. Cut in butter and shortening until mixture resembles coarse crumbs. Beat egg and milk; stir into crumb mixture until a soft dough forms. Turn onto a lightly floured surface; knead 6-8 times or until smooth. Roll out to ¼ inch thickness. Cut with a 2-¼ inch biscuit cutter. Fold each dough circle over a hot dog and press edges to seal (dough will be sticky). Place on greased baking sheets. Bate at 450 degrees for 10-12 minutes or until golden brown. Meanwhile, combine sauce ingredients in a small bowl; mix well. Serve with the corn dogs. Makes 2 dozen.

Mini Swiss Quiches

1 (15-oz.) pkg. refrigerated pie crusts [420 g]
6 oz. (1-½ cup) shredded Swiss cheese [168 g]
2 T. sliced green onions
1 T chopped pimientos (or 1 T. crumbled, cooked bacon)
2 eggs
½ cup milk
¼ t. salt
dash nutmeg

Allow both pie crust pouches to stand at room temperature for 15 to 20 minutes. Heat oven to 375. spray 24 miniature muffin cups with nonstick cooking spray.
Unfold 1 pie crust; peel off top plastic sheet. Press out fold lines. Place crust on cutting board or pastry cloth; peel off remaining plastic sheet. Using a 2-½ inch round cookie cutter, cut 12 circles. Repeat with remaining pie crust. Press 1 circle of dough into bottom and up the sides of each sprayed muffin cup .
Place 1 T. cheese in each cup , top each with a few onion slices and pimiento (or cooked crumbled bacon). In a 2-cup measuring cup ; combine eggs, milk, salt and nutmeg; beat well with fork. Pour mixture into crusts; filling to within ¼ inch of top.
Bake at 375 degrees for 25 to 30 minutes or until golden brown. Cool slightly. Lift quiches from cups with tip of knife. Serve warm.
24 quiches.

Tuesday, November 29, 2016

Light Crab Cakes

1 pound fresh crabmeat  
1 cup mayonnaise (the recipe calls for homemade mayonnaise but we used jarred)  
½ cup chopped flat-leaf parsley  
1 ½ tbsp Dijon-style mustard  
¾ cup all-purpose flour, see note  
1/8 tsp cayenne pepper  
½ cup vegetable oil for frying

Drain the crabmeat of excess liquid; place in a small mixing bowl. Fold in the remaining ingredients, making sure not to break apart the lumps of crab.
Generously coat the bottom of a skillet with the oil and heat over medium-high heat. Gently form the crab mixture into silver-dollar-size pancakes. Cook a few at a time, in the hot oil, turning once with a spatula to brown evenly on both sides. Add more oil as needed to cook the rest of the crab cakes. Clean off the spatula a few times so the cakes won't stick while being removed from the skillet.
Note: The amount of flour may vary slightly, depending on the wetness of the crab meat. If the mixture seems too wet, add more flour and cook one cake to test.
Makes 30 silver-dollar-size crab cakes.

Note: The crab mixture can be kept in the refrigerator for three days. The cakes can be cooked a couple of hours before you plan to serve them, then reheated on a baking sheet at 250 degrees for 8 to 10 minutes.

Little Pizzas

2 loaves cocktail or party rye bread
1 lb. pork sausage (hot or mild)
1 lb. lean ground beef
1 small onion -- chopped
1 package shredded mozzarella cheese -- (8 oz.)
1 lb. Velveeta cheese -- shredded
3 tsp oregano
1 small can tomato sauce

Brown meat and onion. Drain and add shredded Velveeta cheese until melted. Spread mixture on rye bread. Put 1 tsp tomato sauce on top. Mix mozzarella cheese and oregano. Sprinkle on top of tomato sauce. Freeze on cookie sheet, then bag in ziploc bags. When ready to serve, bake at 250 degrees for 12-15 minutes or until cheese melts.

Mackerel Patties

1-4 3/8 oz. can mackerel fillets [123 g]
1 egg, beaten
1 onion, diced
1 potato, cooked, mashed
salt and pepper to taste

Mix all ingredients. Make into patties and broil until lightly browned on both sides. Serves 4.


½ lb. lean ground pork
1 chopped onion
1 tbsp oyster sauce
1 tbsp sesame oil
1 tsp sugar
½ tsp white pepper
2 pinches five-spices powder
1 pkg. wonton wrappers
1 egg, beaten
3 cups vegetable oil

Brown ground pork; drain oil. Mix with chopped onion, oyster sauce, sesame oil, sugar, white pepper and five-spices powder (you can buy this at any Asian market.) Mix well.
Separate wonton wrappers. Moisten edge of wrapper with beaten egg. Put one tsp of mixture in center. Fold wrapper in half so it is shaped like a triangle. Make sure air bubbles have been pressed out. Deep-fry in vegetable oil at high heat until golden brown. Serve as an appetizer with sweet and sour sauce.

Mardi Gras Madrilene

¼ cup mayonnaise
¼ cup sour cream
½ tsp curry powder
1 12 ½ -oz [350 ml] can madrilene, or tomato aspic, chilled
Cooked shrimp

Combine mayonnaise, sour cream and curry powder; mix well. Spoon chilled madrilene into sherbet glasses or bouillon cups . Top with dressing mixture and garnish with shrimp. This makes 4 servings.

Monday, November 28, 2016


4 Oz [112 g] Canned Green Chiles
¼ Lb Butter --at room temperature
1 cup Mayonnaise
½ Lb Monterey Jack Cheese --grated
2 Loaves French Bread --small diameter, thinly sliced

Mix everything except the bread until well blended. Spread on bread, making sure to completely cover the bread. Place on ungreased cookie sheet. Broil 5-10 minutes until the spread is bubbly.

Korean Sesame Chicken Wings

1 ½ pounds chicken wings, cut in half and tips removed
2 tbsp all purpose flour
¼ cup cornstarch
¾ tsp salt, optional
2 tbsp sugar
1 ½ tsp sesame seeds, toasted
1 clove garlic, minced
1 scallion, chopped
1 egg, beaten
2 tbsp soy sauce
½ cup peanut oil, for frying

Wash chicken wings and pat dry. Mix remaining ingredients, except oil in a bowl. Add chicken, turn to coat, cover and marinate wings in refrigerator 3 hours or overnight. Remove wings, pat dry and discard marinade. Deep fry about 4 minutes until golden brown. Drain on paper towels.

Lamb Appetizer

15 slice white bread
1 butter or margarine; melted
1 celery seeds
1 cup ground cooked lamb
¼ cup mayonnaise
1 small onion; minced
¼ tsp paprika
1 tsp lemon juice
2 tbsp chopped chives
1 pimiento strips; or parsley sprigs

Trim crusts from bread. Brush one side of each slice with melted butter and sprinkle with celery seeds. Cut each slice in 3 strips and place on baking sheet. Bake at 425F 8 to 10 minutes. Blend lamb, mayonnaise, onion, paprika, lemon juice and chives. Spread each toast strip with about 1 ½ tsp meat mixture and garnish with pimiento strips.

Layered Seafood Appetizer

2 packages (8 oz. each) cream cheese, softened
2 tbsp mayonnaise
1 tsp cayenne pepper
½ tsp garlic powder
1 tsp Dijon mustard
½ cup sliced green onions, use some green tops
¾ cup diced tomato
1 pound lump crab meat
½ cup shredded Cheddar cheese

In medium bowl, cream together cream cheese, mayonnaise, cayenne pepper, garlic powder and mustard. Evenly spread in bottom of pizza pan or 12-inch round tray. Sprinkle onions and tomatoes over cream cheese mixture. Top with crab meat and Cheddar cheese. Serve with assorted crackers or plain tortilla chips.
Yield: 10 Servings

Olive Cheese Balls

3 tbsp butter
1 tsp dry mustard
¼ tsp salt
1 tsp oregano
1 cup sharp cheddar cheese --grated
½ cup flour
15 jumbo olives --stuffed green

Cream butter. Add seasonings. Then add cheddar, mixing thoroughly then add flour. Drain and dry the olives well. Wrap 1 tsp dough around each olive, rolling into a ball. Seal well. Freeze on flat surface then store in plastic bags. To serve, reheat in oven at 400 degrees for 15 minutes.

Sunday, November 27, 2016

Hot Sesame Sticks

½ cup butter or margarine
1-½ cups all purpose flour
½ tsp. cayenne pepper
¼ tsp. salt
¼ tsp. dried oregano leaves
1 egg, slightly beaten
2 Tbsp. Parmesan cheese
4 Tbsp. Sesame seeds

Cream butter. Add flour, cayenne, salt and oregano. Mix until butter is completely blended into the flour mixture. This may be done in the food processor using a steel blade.
Blend in the egg and work dough with hands, or process until mixture looks like cookie dough. Add parmesan cheese and blend in well.
Divide each quarter into halves and roll out to make a long, finger thick strand on surface that is sprinkled with sesame seeds. Strands should be about 8 inches long.
Divide each strand into 6 pieces making a dozen pieces from each quarter of dough; four dozen in all place on ungreased cookie sheet.
Bake at 400 F for 12 to 15 minutes, or until golden brown. Serve hot or at room temperature.

Hummus Bundles

6 7 inch fat free tortillas
½ cup Cucumber --chopped
½ cup Tomato --chopped
½ cup Green onion --chopped
1/3 cup Alfalfa or bean sprouts
¼ cup Fresh parsley --light packed
19 ounces Canned chick-peas --drained and rinsed
2 tbsp Tahini
3 tbsp Lemon juice
2 tbsp Toasted sesame seeds
2 tbsp Water  
½ tsp Salt
½ tsp Ground cumin
½ tsp Coriander
¼ tsp Pepper
1 Garlic clove --minced

Hummus: In food processor, finely chop parsley and chick-peas. Add tahini, lemon juice, sesame seeds, water, oil, salt, cumin, coriander and pepper; pure until smooth. Mix in garlic. [Hummus can be refrigerated in airtight container for up to 3 days.] Spread 1/3 cup hummus over each tortilla; sprinkle cucumber, tomato and green onion evenly over each. Sprinkle each with about 1 Tbsp alfalfa. Fold bottom of tortilla up about 1 inch; roll side tightly into centre, then roll other side into centre. Wrap each bundle tightly in plastic wrap.


2 cups dry chick peas
1 pound jar tahini
3 garlic cloves
¼ cup soy sauce --natural (tamari)
1 lemon onion water from cooked beans
2 tsp cumin --powdered (optional)
paprika for garnish
parsley for garnish

Soak beans overnight. Drain and place on cookie sheet. Freeze several hours. cook frozen beans in double amount of water with onion in it or cook in a pressure cooker instead of freezing first. Blend cooked beans (pureeing while still warm makes blending easier) and onion a little at a time, using as much water as necessary to keep blender going. Add garlic cloves, soy sauce and lemon juice to taste along with beans. If you're using cumin, add it now. When all beans have been blended with other ingredients to a thick sauce, place in a large bowl. Add one jar of tahini and mix well, adding more tamari, garlic, or lemon juice if a stronger flavor is desired. (add more water for thinner consistency.) Place on a shallow dish, spread smoothly and sprinkle with paprika and parsley. Serve with pita strips, use as a sandwich spread, or stuff into celery.

Italian Cheese Stack

2 packages [2/48 g] (6 ounces each) sliced provolone cheese
1 jar (3 ounces)[84 g] pesto sauce
¾ pound thinly sliced deli salami
2 tbsp Italian dressing

Place 1 slice of cheese on a large piece of plastic wrap and spread 1 tsp pesto over the top. Cover the cheese and pesto with 3 slices of salami and brush lightly with some Italian dressing. Repeat the layers using all of each ingredient and ending with the cheese. Tightly fold the plastic wrap over the layers.
Place a heavy object, such as a juice can, on top of the stack and chill for at least 24 hours or up to 3 days. Remove the plastic wrap and, using a sharp knife, cut into wedges. Serve with pita bread wedges, bread sticks, or crackers.

Jalapeno Bread

2-baguettes (approximately 36 " ea.)
4-8 oz [224 g] Philadelphia cream cheese (regular/not soft)
½ cup minced celery
½ cup minced pepperoni
½ cup minced canadian bacon or ham
¼ cup bacon bits
2-3 minced fresh jalapenos

Allow cream cheese to soften at room temperature. Mix cream cheese, celery, pepperoni, canadian bacon, bacon bits and jalapenos. Cut baguettes to approximately 8" for easier carving of center. Carve out center of each 8" section. Stuff bread with cream cheese mix using long spoon. (tea mixing spoon with longer handle works best) Stuff bread until you can feel outer crust of bread expanding slightly. You can stuff bread from each end if needed. Refrigerate bread until cheese becomes firm and slice with bread knife to desired thickness.