10k Food Recipes

2 ts Safflower oil;

2 Shailots; chopped

1 cl Garlic; minced

1 Celery stalk; sliced

1/2 c Sliced mushrooms;

1 Egg white;

Pinch salt & pepper; 1 c Buckwheat groats;(kasha)

2 c Chicken broth;

1 tb Pine nuts/sunflower seeds;

In a non-stick saucepan, heat oil and add vegetables. Cook, stirring, over medium heat about 5 minutes. In a small bowl, beat egg white with salt and pepper. Stir into saucepan. Stir in groats, then add broth and bring to a boil. Reduce heat, cover and cook 10 minutes until tender. When liquid is absorbed, add pine nuts and fluff with a fork. Garnish with parsley. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE 1/2 FAT EXCHANGE CAL: 116; CHO: Omg; CAR: 18g; PRO: 3g; SOD: 64mg; FAT: 4g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O’Brion and her Meal-Master

6 1/2 oz Spanish peanuts, salted

1 c Raisins

4 oz Dates, chopped

Mix ingredients. Serve in small bowls. Calories per 1 tablespoon serving: About 35 Source: FOOD — by U.S. Department of Agriculture Typed for you by Karen Mintzias

1 pk Banana Supreme cake mix

1 pk Banana instant pudding mix

16 oz Fruit cocktail; undrained

4 Eggs

1/4 c Oil

1 c Coconut

1/2 c Pecans; chopped

1/2 c Brown sugar

———————————–GLAZE———————————– 3/4 c Sugar

1/2 c Butter

1/2 c Evaporated milk

1 1/3 c Coconut

Preheat oven to 350~, grease and flour oblong pan. For cake, combine cake mix, pudding mix, fruit cocktail with juice, eggs and oil in large bowl. Beat for 4 minutes. Stir in 1 cup coconut. Pour into pan. Combine pecans and brown sugar in small bowl. Stir until well blended. Sprinkle over batter. Bake at 350~F for 45-50 minutes. GLAZE: combine sugar, butter and evaporated milk in medium saucepan. Bring to a boil, cook for 2 minutes, stirring occasionally. Remove from heat, stir in 1 1/3 c. coconut, pour over warm cake. Serve warm or at room temp. Serves 12-16

1/2 c Whole almonds

1 lb Cream cheese

3/4 c Sugar

3 Eggs

1 ts Vanilla extract

2 T Amaretto

3/4 c Sour cream

Spread nuts in a baking pan and bake in a preheated 325F oven for 8 minutes or until lightly toasted. Let cool and finely chop. With an electric mixer, beat cheese and sugar until smooth. Mix in eggs, vanilla, Amaretto and sour cream. Reserve 2 tablespoons of nuts, and stir in remaining nuts. Pour batter into a greased 9-inch springform pan. Sprinkle reserved nuts over the top. Bake in the middle of a preheated 325F oven for 25 minutes or until just barely set. Turn off the oven, leave the door ajar, and let cool in the oven for 1 hour longer. Chill. To serve, remove pan sides and cut into wedges. Cheesecake: 31 Fantastic Recipes Lou Seibert Pappas

—————————-BRING TO A BOIL IN A—————————- -small saucepan 2/3 c Water

1/3 c Bulghur Wheat;

-simmer, covered until -liquid absorbed ————————BLEND TO A FINE POWDER IN A———————— -blender 2 tb Cashews;

—————————-ADD AND BLEND AGAIN—————————- 1/2 ts Vanilla

1/2 c Milk or yogur(low-fat)

-pour over bulghur wheat and -Cook 5 minutes more. ————————————ADD———————————— 1 Banana; sliced

Food Exchange per serving: 2 1/2 STARCHS/BREAD EXCHANGES + 1 FRUIT EXCHANGE + 2 FAT EXCHANGES + 1/2 MILK EXCHANGES; CAL: 387; PRO: 10gm; FAT: 3gm; CAR: 71gm; Source: Vegetarian Cooking for Diatetics by Patricia Mozzer. Brought to you and yours via Nancy O’Brion and her Meal Master

2 tb Flour

1 c Pineapple juice

1/2 c Butter

1/8 c Sugar

1/16 ts Salt

1 Egg

2 tb Lemon juice

4 sl Pineapple; cut fine

2 Oranges

1/4 c Nuts; chopped

10 Marshmallows

8 Maraschino cherries

1 pt Whipped cream

Make a paste of flour and pineapple juice, then gradually add remainder of juice. Add butter, sugar and salt. Cook in top of double boiler for approximately 10 minutes. Add the egg, slightly beaten. Continue to cook for a few minutes, stirring occasionally; then cool and add lemon juice. Add pineapple, oranges, nuts, marshmallows and cherries; then fold in whipped cream. Pour into freezing tray and allow to freeze.

1/2 c Water

2 c Bread Flour

1 tb Dry milk

1/2 ts Salt

1 tb Butter

1/4 c Lemon yogurt

1 1/2 tb Honey

1/4 c Sliced and toasted almonds

2 ts Dried lemon peel

2 tb Poppy seeds

1 ts Lemon extract

2 ts Yeast

1 pound loaf

1/2 c Butter

1 c Sugar

2 Eggs

1 ts Vanilla

2/3 c Sifted flour

2/3 c Cut up nuts

2 Sq melted chocolate

Cream butter, add sugar, eggs, vanilla. Then flour, chocolate and nuts. Line 9 x 12 pan with waxed paper. Bake 25 min at 325 degrees. These will be soft and chewy.

1 c Long-grain brown rice;

2 c Water

1 ts Low-sodium bouillon granules

2 tb Almonds; silvered

-=OR=- 2 tb Pine nuts;

2 tb Grated lemon zest;

In a medium-size saucepan, bring rice and water to a boil. Turn off heat and let rice stand in water, covered, 6 hours. When ready to cook, add bouillin granules and brine to a boil. Cook 10 minutes until water is absorbed and rice is tender. Drain, if necesary. Add almonds and lemon zest. Let stand a few minutes, then fluff with a fork and serve. Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE; CAL: 96; CHO: 0mg; CAR: 19g; PRO: 2g; SOD: 123mg; FAT: 1g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O’Brion and her Meal-Master

——————————PATTI – VDRJ67A—————————— 1 1/4 c Flour

1/4 c Sugar

1/2 ts Baking powder

1/2 ts Ground cinnamon

1/2 c Margarine; room temp

1 c Pecans; chopped

———————————-TOPPING———————————- 1/4 c Margarine

1 oz Semi sweet chocolate square

3 Eggs

1 1/4 c Brown sugar; packed

1 ts Vanilla

Powdered sugar In large mixer bowl, combine flour, sugar, baking powder, cinnamon and butter until mixture resembles coarse crumbs. Mix in the pecans. Press mix into a buttered 13×9″ pan. Bake at 350~ for 10 minutes until golden. Meanwhile, in small saucepan, combine butter and chocolate. Stir over low heat until the chocolate is melted. Remove from heat. Add the eggs, brown sugar and vanilla. Mix until blended. Pour over crust. Return to oven. Bake 20 minutes longer until top is set. Cool. Dust with powdered sugar. Cut into bars.