diabetic recipes 2

diabetic recipes 2


461732 -- HELEN'S LOW - CAL PECAN PIE



9 inch unbaked pie shell
3/4 c. egg substitute
3 tbsp. all purpose flour
1/3 c. plus 1 tbsp. plus 1 tsp.
thawed frozen pineapple juice
concentrate
1/4 c. sugar
1/4 c. dark corn syrup
2 tbsp. reduced calorie tub
margarine, melted
1 1/2 tsp. vanilla extract
1/8 tsp. salt
3 1/2 oz. pecan halves



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461733 -- SUGAR - FREE SPICE COOKIES



2 c. water
1 c. raisins
2 sticks margarine
1 c. prunes, chopped
1 c. dates, chopped
2 egg whites
2 tsp. soda
1/2 tsp. salt
2 tsp. vanilla
1/2 tsp. cinnamon
1/2 tsp. nutmeg
Dash cloves
2 1/3 c. flour, and maybe 1/4 more
1/2 - 1 c. nuts



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461734 -- DIABETIC BARS



1 c. dates
1/2 c. prunes
1 c. water
1 stick margarine
2 eggs
1 tsp. soda
1 tsp. vanilla
1/4 tsp. salt
1 c. flour
1/2 c. chopped nuts



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461736 -- PICKLED FRENCH STYLE GREEN BEANS



1 can beans
1 tsp. pickling spice
2 tsp. artificial sweetener
1/3 c. vinegar

Steam beans 5 minutes or less and strain. Mix rest of ingredients and bring to a boil. Strain to rid of spices. If needed add vinegar or sweetener to taste. Pour over beans and let stand overnight.

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461737 -- ALOHA SEAFOOD DISH



2 lbs. fish fillets
1/2 c. pineapple juice
1/4 c. steak sauce
1 tsp. salt
Dash of pepper

Place fish in single layer in shallow baking dish. Combine remaining ingredients and pour over fish. Let stand 30 minutes, turn once. Remove fish, reserving sauce for basting. Place fish on Pam sprayed broiler pan. Broil about 4 minutes, brushing with sauce. Turn carefully and brush with sauce. Broil until fish flakes when tested with fork. Garnish with lime wedges or pineapple if desired.

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461738 -- APPLE MAGIC



2 med. apples, pared, cored, coarsely
chopped
1 1/2 tsp. cinnamon
Artificial sweetener to equal 5 tsp.
sugar
2 envelopes (2 T) unflavored gelatin
10 to 12 fluid ounces lemon-flavored
dietetic soda

Preheat oven to 350 degrees. In a deep, narrow, oblong pan arrange apples in layers. Combine 1 teaspoon cinnamon with sweetener to equal 1 teaspoon sugar. Sprinkle some of this mixture over each layer of apples. Sprinkle gelatin over 10 fluid ounces soda to soften. Add remaining sweetener and cinnamon; stir until dissolved. Pour mixture over apples; add remaining soda to cover apples. Bake at 350 degrees for 1 hour or until cooked throughout. While hot, refrigerate immediately, 4 to 6 hours or until set. Makes 2 servings.

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461739 -- APPLE TURNOVER



1 apple, peeled, cored and sliced
1 tsp. lemon juice
1 tbsp. water
1 slice white bread
1/4 tsp. cinnamon
Artificial sweetener to equal 2 tsp.
sugar

Cook sweetener, cinnamon, water, and lemon juice with apple. Cook until tender. Cool. Remove crush from bread. Roll thin. Place apple mixture on 1/2 bread. Fold diagonally. Moisten edges and press together with fork. Bake at 425 degrees slower until crisp. Remember to eat crust of bread.

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461740 -- APPLE/PEAR TUNA SALAD



1 med. apple or pear
1 (3 oz.) water packed tuna
2 tbsp. diced green pepper
1 tbsp. lo-cal French or Italian
dressing
2 tsp. lemon juice
Pinch of artificial sweetener
Lettuce cup

Dice pear. Toss with tuna and green pepper. Combine dressing, lemon juice, and sugar substitute. Pour over salad and toss. Spoon into lettuce cup.

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461741 -- APRICOT UP-SIDE DOWN CAKE



12 frozen apricot halves, thawed
1/2 tsp. lemon juice
1/2 tsp. brown sugar replacement
1/4 tsp. cinnamon
2 slices white bread crumbs
1 tsp. baking powder
Dash of salt
2 eggs, separated
1/3 c. granulated sugar replacement
3 tbsp. hot water
1/2 tsp. vanilla

Preheat oven to 350 degrees. Combine apricots, lemon juice, brown sugar, and cinnamon. Spread on bottom of non-stick small baking dish. Combine crumbs, baking powder, and salt. Beat egg yolks. Gradually beat in sugar until yolks are thick and lemon colored. Beat in water, bread crumb mixture and extract. Beat egg whites with a pinch of salt until stiff, not dry. Fold into egg mixture. Spoon over apricots. Bake for 25 minutes or until cooked throughout. 2 servings.

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461742 -- BAKED APPLES



Apples
Cinnamon
Artificial sweetener
Non-sugar black cherry soda

Wash and core apples. Slit and peel 1/3 of the way down. Place apples in oven- proof dish and pour soda over them. Sprinkle with cinnamon and sweetener. Bake at 375 degrees until apples are tender.

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461743 -- BAKED BEANS



2 (16 oz.) cans French style beans
1 tbsp. dehydrated onion flakes
1 c. tomato juice
2 tsp. Worcestershire sauce
1 tsp. dry mustard
Artificial sweetener to equal 12 tsp.
sugar

Drain beans and empty into bowl. Add remaining ingredients. Mix lightly and turn into baking dish. Bake at 350 degrees for 45 minutes.

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461744 -- BAKED CHICKEN WITH APPLES



2 1/2 to 3 lb. chicken, cut up
1/2 tsp. salt
1/4 tsp. pepper
1 chicken bouillon cube
1/2 c. boiling water
1/2 c. apple juice
2 c. sliced fresh green beans, French
style
1 c. diced peeled apples
1 tbsp. flour
1 tsp. ground cinnamon
1 oz. bread

Sprinkle both sides of chicken with salt and pepper. Place chicken on a rack in a shallow open roasting pan. Bake in hot oven (450 degrees) until browned, about 20 minutes. Reduce oven temperature to 350 degrees. Remove chicken and rack; pour off any fat from pan. Return chicken to pan. Dissolve bouillon in boiling water. Pour over chicken along with apple juice. Stir in green beans. Cover and bake 25 minutes. Stir in apple. Cover and bake 10 minutes longer. Meanwhile, in small saucepan mix flour with cinnamon. Blend with 1 tablespoon of cold water. Stir in hot pan liquid. Cook and stir until mixture boils and thickens slightly. Serve with chicken and vegetables.

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461745 -- BANANA CREAM PIE



2 c. skim milk
4 eggs, separated
4 packs artificial sweetener
1 tsp. banana extract
1 banana, sliced
2 packets unflavored gelatin
1 tsp. vanilla

Sprinkle gelatin in 3/4 cup cold milk. Heat remaining milk. Add gelatin mixture and stir over low heat until dissolved. Beat egg yolks, add to hot mixture stirring constantly. When mixture thickens, add sweetener. Remove from stove. Add vanilla and banana flavoring. Pour half of filling in 8 inch pie plate. Place sliced bananas on top. Cover with rest of filling. Meringue: Beat egg whites until frothy. Add 1/2 teaspoon cream of tartar, 1 teaspoon vanilla. Add 4 packs of artificial sweetener, 1/4 teaspoon nutmeg and beat. Beat until stiff. Pile on top of banana filling. Put under broiler 1 to 2 minutes until golden brown. Refrigerate 4 hours before serving.

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461746 -- BAR-B-Q MEAT BALLS



1 lb. ground chuck
1/2 c. liquid skimmed milk
1 med. onion, chopped
Salt & pepper to taste
1/2 c. diet catsup
1 tbsp. minced green peppers
1 tsp. prepared mustard
1 tbsp. vinegar
1 tbsp. minced onion
1 1/2 tbsp. Worcestershire sauce
2 packs Sweet & Low

Mix chuck, milk, onion, salt & pepper. Make into balls. Broil until brown (approximately 15 minutes). Sauce: Mix catsup, green pepper, mustard, and vinegar. Add minced onion, Worcestershire sauce, & Sweet'N Low. Pour over meat balls. Cook covered for 15 minutes at 400 degrees.

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461747 -- BAR-B-Q SAUCE



1 can tomato juice
1 onion, chopped
1 tbsp. mustard
1 tsp. chili powder
1/4 c. vinegar
Garlic powder to taste
1/2 tsp. paprika
1 tsp. Worcestershire sauce
Sweetener, salt, & pepper to taste

Combine and simmer until thick as you desire.

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461748 -- BAR-B-QUE CHICKEN



Chicken, boiled, skinned, boned, &
chopped
1 can tomato juice
1 onion, chopped
1 tbsp. mustard
1 tsp. chili powder
Sweetener to taste
1/4 c. vinegar
Dash of garlic powder
Pinch of oregano

Mix all ingredients, excluding chicken, to make the sauce. Mix chicken and as much sauce as you like. Simmer and eat on bread or without. Good lunch.

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461749 -- BROILED CHICKEN WITH GARLIC



2 1/2 lbs. chicken, quartered
6 cloves garlic
3/4 tsp. powdered rosemary
Salt & pepper to taste
Chicken bouillon

Rub chicken with 2 pressed garlic cloves, and rosemary. Also rub with salt and pepper. Let stand 30 minutes. Put chicken in broiler pan and coat top with bouillon. Sprinkle with 2 slivered garlic cloves. Add a little bouillon to pan. Broil turning when half done. Coat top sides with bouillon and 2 more slivered garlics. Baste with pan drippings.

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461750 -- BRUNSWICK STEW



3 oz. chicken breast
3 oz. ground chuck, cooked
12 oz. tomato juice
1/2 sm. onion or dehydrated
1 c. water
1 pkg. beef bouillon
1/2 tsp. red pepper
1/8 c. vinegar

Skin chicken and boil until tender. Broil beef until brown. Debone, chop, and blend chicken in blender. Cook tomato juice, water, and onion slowly (30 minutes). Add bouillon, pepper, meat, and vinegar. Add salt and pepper to taste. Cook very slow in heavy pot until thick.

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461751 -- BUTTERMILK SHERBET



2 c. buttermilk
Sugar substitute equal to 1/2 c. sugar
1 egg white
1 1/2 tsp. vanilla
1/2 to 1 cup crushed pineapple

Combine and blend well all ingredients except pineapple. Pour into container. Add pineapple. Freeze. Stir occasionally until firm.

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461752 -- CABBAGE RELISH



5 lbs. cabbage
1 jar pimento
1/2 tsp. mustard seed
1 1/2 tsp. celery seed
4 tbsp. dehydrated onions
1 pt. white vinegar
1 tsp. salt
Artificial sweetener to equal 2 1/2
cups sugar
1/2 tsp. turmeric

Grate or chop cabbage and pimento. Mix remaining ingredients and heat mixture. When it comes to a rolling boil, cool. Pour over cabbage mixture. Store in covered jars or container in refrigerator. Will keep several weeks. Taste better after it sets for a day.

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461753 -- CABBAGE ROLLS



6 lg. cabbage leaves
1/2 lb. ground chuck
1 tbsp. minced onion
1 egg
2 slices white bread
Salt & pepper to taste
Tomato sauce

Boil cabbage leaves in salt water for 5 minutes, set aside. Mix ground chuck, onion, salt, pepper, egg, and bread. Carefully spread cabbage leaf. Roll up small roll of beef mixture. Secure with toothpick. Place rolls in boiler. Pour tomato sauce plus a can of water over. Simmer about 45 minutes.

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461754 -- CABBAGE SALAD



3 c. shredded cabbage
1 tsp. salt
1 shredded turnip (2 oz.)
1 shredded carrot (2 oz.)
1 chopped green pepper
1/4 tsp. dill seed

Cover cabbage with salt. Let stand for 45 minutes. Wash and dry thoroughly. Drain and squeeze all water out. Toss with other ingredients. Moisten with low-cal dressing.

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461755 -- CABBAGE SURPRISE



3 c. chopped cabbage
8 oz. ground chuck (raw)
1 tbsp. chopped onion
5 oz. tomato juice
Salt & pepper to taste

Broil cabbage until tender, drain liquid and save. Cook beef in Pam sprayed skillet, drain. Drain meat on paper towels. Combine ingredients and cook on low heat for 30 to 35 minutes. If more soup is desired, add liquid from cabbage.

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461756 -- CABBAGE WITH TOMATOES



2 med. onions, sliced
Artificial sweetener to equal 1 tbsp.
sugar
1 med. cabbage, shredded
1 tsp. salt
1/2 tsp. caraway seeds
1 to 2 tbsp. vinegar
1/2 c. water
3 lg. tomatoes, peeled and chopped
1 tbsp. flour
Bouillon

In deep saucepan, saute' onions in small amount of bouillon. Saute' until soft and golden. Sprinkle with sugar. Add cabbage, salt, caraway, vinegar, and water. Simmer, covered, over low heat for 30 minutes. Add tomatoes and simmer, covered for 15 minutes more. Mix flour with 2 to 3 tablespoons of pan liquid. Make a smooth paste. Stir into cabbage. Cook, uncovered, stirring constantly until mixture thickens.

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461757 -- CARROT AND ORANGE SALAD



1 1/2 c. water
4 oz. grated raw carrots
4 oz. unsweetened orange juice
1 tbsp. unflavored gelatin
1 tbsp. lemon juice
Artificial sweetener equal to 2 tsp.
sugar
1/4 tsp. salt
Lettuce leaves

Soften gelatin in 1/4 cup cold water. Add salt, sweetener, and 1 1/4 cups hot water. Stir until dissolved. Add orange and lemon juice. Set aside to stiffen slightly. Add raw carrots to gelatin and pour into mold. Make sure mold has been rinsed in cold water. Chill. Unmold on lettuce leaves.

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461758 -- CELERY SALAD



4 c. slivered celery, sliced diagonally
2 heads Boston lettuce
1 (12 oz.) yogurt
1 1/2 tbsp. lemon juice
1 1/2 tbsp. DiJon mustard
4 tbsp. finely chopped parsley
Salt and pepper

Cover and cook celery in very small amount of boiling water. Cook for 3 minutes. Drain and cool. Arrange on lettuce cups. Mix yogurt, lemon juice, mustard, and parsley. Season to taste and pour dressing over celery.

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461759 -- CHEESE AND ONION CASSEROLE



8 oz. onions. sliced
4 oz. Swiss cheese, grated
4 eggs, slightly beaten
2 c. skim milk
2 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
4 slices enriched white bread,
crumbled, divided in half

Combine all ingredients except 1/2 of bread crumbs. Combine in casserole dish; mix well. Top casserole with remaining bread crumbs. Bake at 350 degrees for 25 minutes. Bake longer if needed until heated throughout. Makes 4 servings.

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461760 -- CHEESE CAKE



2 eggs
1 lb. Farmer's cheese
1/4 c. buttermilk
1 1/2 tbsp. liquid artificial
sweetener
1 tbsp. lemon juice
1 tsp. vanilla
6 oz. cottage cheese
1/3 c. buttermilk
1/2 tsp. cinnamon
1 pkg. artificial sweetener

Blend eggs, Farmer's cheese, 1/4 cup buttermilk. Add liquid sweetener, lemon juice, and vanilla. Pour into Pyrex dish and bake at 375 degrees for 15 minutes. Pour on cream topping and bake 5 minutes more. TOPPING: Blend cottage cheese, buttermilk, cinnamon. Add sweetener and mix well.

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461761 -- CHERRY BANANA DESSERT



2 c. cherry flavored sugar free
beverage
1 envelope cherry flavored gelatin
1 sm. banana, peeled and sliced

Sprinkle gelatin over 1 cup of beverage. Heat remaining beverage to a boil. Combine with gelatin mixture. Stir until gelatin is dissolved. Refrigerate until thick. Add bananas and chill until firm.

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461762 -- CHICKEN DINNER



4 oz. chicken
1 egg
4 oz. cooked peas
1/3 c. dry milk
2 tbsp. dehydrated onion flakes
2 tbsp. green peppers, diced
2 tbsp. Worcestershire sauce
1/2 tsp. salt, seasoned
1/2 c. water
2 tbsp. pimento, chopped

Combine all ingredients. Bake at 350 degrees for 45 minutes.

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461763 -- CHICKEN LIVERS HAWAIIAN



1/4 c. liquid chicken bouillon
1/2 c. chopped celery
1/2 c. chopped onion
1/2 med. green pepper, sliced
12 oz. chicken livers
1 c. pineapple chunks
1 1/4 tsp. brown sugar substitute
1 tsp. salt
1 tbsp. cider vinegar
Bean sprouts

Cook celery, onion, and green pepper in Pam sprayed skillet. Cook over medium- high heat until crisp, about 5 minutes. Add chicken liver and cook 10 minutes. Add chicken liver and cook 10 minutes. Stir frequently. Add pineapple. Dissolve salt, sugar, and vinegar with 1/2 cup water. Add to skillet. Serve on cooked hot bean sprouts.

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461764 -- CHICKEN LOAF



4 oz. chopped raw carrots
1 c. chopped raw celery
1 tbsp. dehydrated onions
1 sm. can pimento, chopped
4 tbsp. diet mayonnaise
1 1/2 c. water
2 pkg. or cubes chicken bouillon
3 envelopes unflavored gelatin
1 tsp. garlic salt
2 tbsp. mustard
1 tsp. lemon pepper
1 tsp. salt
1/2 tsp. pepper
16 oz. cooked, chopped chicken

Mix all ingredients except bouillon, water and gelatin. Dissolve bouillon in 1 cup water. Dissolve gelatin in remaining 1/2 cup water. Add gelatin to boiling bouillon. Add to mixture. Pour into loaf pan. Refrigerate. Unmold, slice and serve.

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461765 -- CHICKEN SALAD



12 oz. sliced chicken
1/2 c. chopped celery
1/4 c. shredded carrots
1/4 c. lo-calorie salad dressing or
mayonnaise
1 1/2 tsp. lime juice
Salt & pepper to taste

Combine chicken celery, and carrots. Stir dressing, juice, salt and pepper. Pour over chicken mixture, tossing to coat well.

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461766 -- CHICKEN STEW



4 chicken breasts, stewed
1 (6 oz.) can mushrooms
1/2 med. head cabbage, chopped
2 med. onions, chopped
Salt, pepper and garlic to taste
1 (12 oz.) tomato juice

To stew chicken, cover with water and pressure 15 minutes. Remove chicken from water, add mushrooms, cabbage and onions. Add salt, pepper, and garlic to taste. Add tomato juice and chopped chicken. Simmer for about 1 hour.

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461767 -- CHOCOLATE BAR



1/2 c. crushed pineapple, in own
juice, drained
1 envelope ALBA 77

Mix ingredients together. Make a tin foil pan the size of a large chocolate bar. Pour ingredients into pan and freeze. When frozen, break into chunks.

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461768 -- CHOCOLATE CREAM ROLL



1 pkg. chocolate ALBA
2 eggs
1/2 tsp. cream of tartar
1 1/2 tsp. vanilla
1 pkg. Sweet'N Low
1/2 c. fruit juice
1 envelope unflavored gelatin
1/2 c. evaporated skim milk
2 tbsp. lemon juice
1 tsp. vanilla

Blend ALBA, eggs, cream of tartar, and baking soda. Add 1 1/2 teaspoon vanilla and Sweet'N Low. Blend in blender. Blend until smooth. Pour onto wax paper lined small cookie sheet. Bake at 350 degrees for 15 to 20 minutes. Cool. Place on a slightly damp dish towel. Carefully peel away wax paper. Cool. Spread with cream filling and roll up "Jelly-roll" style. Place the roll in freezer for storage. Remove from freezer a few minutes before serving time. Slice. CREAM FILLING: Mix fruit juice, gelatin, and milk. Add lemon juice, add 1 teaspoon vanilla.

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461769 -- CHOCOLATE PUDDING



1/3 c. chocolate Alba skimmed milk
1 egg
3/4 c. water
Vanilla to taste
Tart shells

Mix ingredients. Cook until thick. Serve in tart shells.

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461770 -- CHRISTMAS COLE SLAW



1/2 head green cabbage
1/4 head purpose cabbage
1/3 c. chopped onions
1/3 c. chopped green peppers
1/2 c. diet mayonnaise
1 tsp. salt
2 tsp. artificial sweetener
1/4 tsp. pepper
1 tsp. vinegar
1 tsp. lemon juice

Shred cabbage and mix with other ingredients.

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461771 -- CRANBERRY GELATIN



4 c. fresh cranberries
1/4 c. cold water
20 packs Sweet'N Low
1 tsp. vanilla extract
1 1/2 c. water
1 envelope unflavored gelatin

Combine berries, 1 1/2 cups water, vanilla, and sweetener. Combine in large saucepan. Bring to a boil. Simmer 10 minutes or until all berries pop. Sprinkle gelatin on 1/4 cup water to soften. Dissolve in hot cranberry mixture. Pour into mold and chill until set. Excellent with meats.

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461772 -- CREAMED SAUCE



1 box frozen cauliflower or fresh
1 (4 oz.) can stem and pieces of
mushrooms
1/2 tsp. onion flakes
1/2 tsp. garlic powder
Salt & pepper to taste

Cook cauliflower in water as directed. Put in blender, using water it's cooked in. Add mushrooms using water they are packed in. Add onion flakes, garlic powder, salt and pepper. Blend until smooth.

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461773 -- CREAMY CHOCOLATE FUDGE



4 tbsp. diet butter
1/4 c. brown sugar replacement
1/4 tsp. instant coffee
1 envelope and 1/2 tsp. unflavored
gelatin
1/4 c. cream flavored diet soda
2/3 c. nonfat dry milk
1 1/3 c. Ricotta cheese
1 tbsp. chocolate extract
1/2 tsp. vanilla
2 tsp. artificial sweetener (liquid)
1/2 tsp. brown food coloring
2 pkg. W.W. dried apples

Place margarine in a small pan over hot water to melt. Sift brown sugar and coffee very slowly into margarine. Stir constantly. Soften gelatin in soda. Add nonfat dry milk. Add a few drops more of soda if needed. The mixture needs to be paste like. Combine gelatin mixture with margarine mixture. Stir constantly over hot water until thoroughly blended. Combine cheese, extracts, sweetener, and food coloring. Mix well. Fold gelatin-margarine mixture into Ricotta mixture. Pour into 8 x 8 x 2 inch pan. Refrigerate 2 hours. Freeze for firmer fudge. 20 squares.

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461774 -- CRUNCHY HAMBURGERS



1 lb. ground chuck
1 (16 oz.) can bean sprouts, drained
1 tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. ginger
1/2 tsp. garlic
1/4 tsp. pepper

Combine all ingredients. Divide mixture into 4 equal portions. Broil on rack until cooled.

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461775 -- DELICIOUS SALMON



6 oz. salmon
1 tbsp. chopped green pepper
1/4 tsp. onion flakes
1/4 tsp. horseradish
1 to 2 tbsp. diet French dressing
3 oz. Swiss cheese
6 slices tomatoes

Mix first 5 ingredients well and divide into thirds. Spread on 3 slices of toast. Add 1 ounce cheese and two slices of tomato. Place under broiler until cheese bubbles.

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461776 -- DEVILED FISH BROIL



1 tsp. dehydrated onion flakes
1/4 tsp. Red Hot sauce
1/2 tsp. Worcestershire sauce
1/2 tsp. soy sauce
8 oz. uncooked fish fillet
1 tbsp. prepared mustard
1/2 tsp. parsley, fresh, minced

Combine all ingredients except fish. Mix well. Brush on both sides of fish. Broil until fish flakes easily with fork.

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461777 -- DIET PIZZA



1 oz. bread
2 oz. cheese
1/4 c. mushrooms, sliced
Pinch of garlic powder
Pinch of oregano
Tomato sauce or catsup (optional)

Put mushrooms on toast and cover with cheese. Sprinkle with seasonings. Broil in oven until cheese is hot and bubbly.

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461778 -- DIETER'S DIP



1 (8 oz.) cottage cheese
1 (6 to 7 oz.) white tuna, packed in
water
3 tbsp. chopped pimento
2 tsp. grated onion
Salt & pepper to taste

Blend cottage cheese until smooth and soft. Use blender or electric mixer. Drain and flake tuna. Combine with cottage cheese and seasonings.

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461779 -- DIETER'S DRESSING



1 (10.5 oz.) can tomato soup, undiluted
1/2 c. tarragon vinegar
1 celery stalk, cut up
1 clove garlic
1 tsp. paprika
1 med. dill pickle
6 sprigs parsley
1 tbsp. Worcestershire sauce
1 tsp. prepared mustard

Place all ingredients in a blender in order listed. Cover and run on high speed until vegetables are chopped.

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461780 -- DILLY TUNA SALAD



1 (20 oz.) can pineapple chunks
1 (6 oz.) can tuna, drained
1 c. cucumbers, sliced
1/3 c. imitation mayonnaise
1/2 tsp. seasoned salt
1/4 tsp. dill seed

Drain pineapple, reserving 2 tablespoons of juice. Mix all ingredients except dill seed. Line salad bowl with crisp salad greens. Add above mixed ingredients. Sprinkle with dill seed.

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461781 -- DIPPIN PEAS SALAD



1 med. pear
1/2 c. cottage cheese
1 tsp. orange juice concentrate,
thawed
1 to 2 tbsp. skim milk

Cut pear into wedges. Place cottage cheese and orange juice in blender. Blend until smooth, adding milk as needed. Mixture should be very thick. Pour into small dish. Use pear wedges to scoop up cottage cheese mixture. Makes 1 salad.

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461782 -- EGG SALAD



3 hard boiled eggs
3 oz. cottage cheese
1 tsp. mustard
1 tbsp. chopped onion
1 tbsp. dill cubes
Crazy salt
Pepper
Finely chopped celery

Finely chop eggs. Mix all together. Makes lunch for two. Good on sandwich with tomato. Vary seasoning to suit your taste.

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461783 -- FRUIT 'N BREAD PUDDING



3 slices enriched white bread
1 1/2 med. bananas, peeled and sliced
1/2 c. sliced peaches with juice
1/2 c. cranberries
1/2 c. brown sugar replacement
1/2 tsp. ground cinnamon
1/3 c. water
1/2 tsp. banana extract
1/2 tsp. brandy extract
Grated nutmeg (optional)

On baking sheet toast bread at 325 degrees until dry. Cut toast into cubes. Combine toast cubes and fruits. Dissolve brown sugar and cinnamon in water. Add extracts. Pour over fruit mixture, turn with spatula until well coated. Let stand 5 minutes. Turn again, scraping down sides of bowl. Place mixture in one-quart size oven-proof casserole. Bake uncovered for 30 minutes. Serve warm with dusting of grated nutmeg. Makes 3 servings.

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461784 -- FRUITED CHICKEN SALAD



3 oz. blended cottage cheese
2 tbsp. skim milk
1 tbsp. cider vinegar
2 tsp. grated onion
1 tsp. salt
1 med. green pear, cubed
1 med. apple, cubed
1 c. chopped celery
Lettuce leaves

Mix celery, apple, pear, chicken, and salt until smooth. Add onion, vinegar, milk, and cheese and toss. Serve on lettuce leaves. Makes 3 sandwiches.

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461785 -- HERB SEASONED BROCCOLI



1/2 c. water
1 pkg. instant chicken broth and
seasoning mix
2 c. broccoli spears
1/2 tsp. marjoram
1/2 tsp. basil
1/4 tsp. onion powder
Dash of nutmeg
1 tbsp. margarine
2 tsp. lemon juice

Combine water and broth mixture. Add broccoli, sprinkle with seasonings. Cover, bring to boil, simmer 6 minutes until tender. Drain. Divide on plates. Top with margarine and lemon juice. 2 servings.

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461786 -- HERBED FISH FILLETS



1 lb. fillets
1/2 tsp. salt
Dash of garlic powder
1/4 oz. drained chopped mushrooms
1/8 tsp. ground thyme
1/2 tsp. onion powder
Dash of black pepper
1/2 tsp. dried parsley
1 tbsp. nonfat dry milk
1 tbsp. water
1/2 tsp. lemon juice

Sprinkle fish with salt and garlic powder. Mix remaining ingredients and spread over fish. Bake at 350 degrees for 20 minutes, until fish flakes with fork.

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461787 -- HOT OPEN FACED BEEF SANDWICH



1 tbsp. bouillon liquid
1 lb. lean ground beef
1 c. chopped green pepper
1 c. chopped onion
1 c. diet catsup
2 tbsp. prepared mustard
Artificial sweetener to equal 1 tsp.
sugar
1 tbsp. vinegar
Toasted bread

Brown beef in bouillon. Meanwhile, prepare the vegetable mixture. Combine remaining ingredients. May prepare ahead to allow seasonings to blend. Add vegetable mixture to beef. Turn heat on low and simmer covered for 30 minutes. Toast bread and spoon mixture over.

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461788 -- IMITATION BAKED POTATOES



1 ( oz.) pkg. frozen cauliflower
1 packet instant chicken bouillon
1 tsp. fresh chopped parsley
1 tbsp. skim milk
1 c. water

Dissolve bouillon in water, add cauliflower, and cook. Place in blender with other ingredients. Do not over blend.

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461789 -- LEMON--PINEAPPLE MOLD



1 envelope lemon gelatin
1 envelope lime gelatin
1 c. buttermilk
1 c. cottage cheese
1 1/2 c. boiling water
1 1/2 c. crushed pineapple

Dissolve gelatin in boiling water. Mix cheese and buttermilk in blender until smooth. Pour into gelatin mixture. Add crushed pineapple. Let set in refrigerator until firm.

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461793 -- MARY JO'S CONGEALED SALAD



2 envelopes unflavored gelatin
1 grapefruit, peeled and sectioned
1 c. boiling water
1 c. diet ginger ale
1/2 c. lemon juice
2 envelopes Sweet'N Low
4 tsp. vinegar
1/2 tsp. salt
2 c. shredded cabbage

Soften gelatin in lemon juice. Add boiling water stirring to dissolve gelatin. Add diet ginger ale, Sweet'N Low, vinegar and salt. Let chill. When it begins to thicken, fold in grapefruit and cabbage.

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461794 -- MEAT LOAF



1 lb. ground chuck
1 c. evaporated skimmed milk
1 tbsp. dehydrated onion flakes
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dry mustard
1/4 tsp. sage
1/8 tsp. garlic salt
1/2 c. chopped celery
1 tbsp. Worcestershire sauce

Combine all ingredients and shape into a loaf. Bake on rack at 350 degrees for 1 to 1 1/2 hours.

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461795 -- MEXICAN SUPPER



8 oz. ground veal
1/3 c. chopped green pepper
1/4 head cabbage
1/2 c. onion
1 c. tomato juice
Salt & pepper to taste
1 tsp. chili powder

Fry veal and green pepper in skillet. In blender, blend cabbage and onion. Drain cabbage mixture. In saucepan, put tomato juice, cabbage and veal mixtures. Add salt and pepper to taste. Add chili powder. Cook until cabbage is done.

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461796 -- MOCK FRUIT CAKE



1/3 c. instant non-fat milk
1/4 c. chilled orange juice
1/2 apple, cored and chopped
3/4 c. red currants
2 tsp. lemon juice
1/4 tsp. cinnamon
1/8 tsp. maple extract
1/8 tsp. vanilla
Artificial sweetener to equal 6 tsp.
sugar
2 oz. bread, toasted and grated

Preheat oven to 350 degrees. Combine milk and orange juice in large bowl. Whip until stiff by hand or mixer. Fold in remaining ingredients. Line loaf pan with wax paper. Pour ingredients into pan and bake 1 hour. Remove and cool thoroughly. Divide in half.

------------------------

461797 -- NEXT--DAY TURKEY AND RICE



1 egg, slightly beaten
1/2 c. cooked, enriched rice
2 oz. cooked turkey
1/2 med. green pepper, chopped
1 oz. onion, chopped
3/4 tsp. monosodium glutamate
(optional)
1/4 tsp. soy sauce
Pinch garlic salt

Cook egg in non-stick skillet over medium heat. Cook until cooked throughout. Cut in bite-size pieces. Add all remaining ingredients; mix well. Cook until heated throughout. Makes 1 serving.

------------------------

461798 -- ONION DIP



6 oz. cottage cheese
2 1/2 tbsp. lemon juice
2 tbsp. buttermilk
Dash of onion flakes
1/2 tsp. garlic salt
Cake coloring for looks

Blend until creamy. Serve with celery sticks or raw cauliflower.

------------------------

461799 -- ONION FRIED CHICKEN



1 broiler (2 1/2 to 3 lbs. cut up)
1 tsp. salt
1/2 tsp. pepper
2 onions, peeled and sliced
1/2 c. water

Skin chicken. Place chicken in Teflon pan. Sprinkle with salt and pepper, place onion on top. Cover. Cook on low heat for 30 minutes. Tilt lid so liquid will evaporate. Continue cooking for 20 minutes or until tender. Place chicken on platter. Return onions, add water, cook until thickened.

------------------------

461800 -- ORIENTAL PORK BAR--B--QUE



2 lbs. fresh center slice ham
6 tbsp. soy sauce
1/2 tsp. garlic powder
2 tsp. sherry flavoring
1/2 c. tomato sauce
1/4 c water

Trim fat away. Mix soy sauce, garlic, sherry, and tomato sauce. Pour over meat in flat pan. Let stand, covered, in refrigerator for 3 hours. Drain off marinade and pour into small pan. Add water and heat. Put meat under broiler or grill. Cook until browned. Serve hot Bar-B-Q sauce with meat.

------------------------

461801 -- ORIENTAL VEGETABLES



Fresh broccoli
Yellow squash
Zucchini squash
Onions
Bell pepper
Ginger
Garlic powder
Soy sauce
Mushrooms (optional)
Egg plant (optional)

Spray Teflon pan with Pam. Cover and stir fry a few minutes. Add soy sauce, lower heat and simmer for about 20 minutes.

------------------------

461802 -- OUR "MOUSSAKA"



1 c. eggplant, peeled and sliced very
thin
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. oregano
6 oz. ground beef, broiled and
crumbled
1 med. tomato, sliced
1 tbsp. vegetable oil
1 slice enriched white bread, crumbled

Place eggplant flat on baking sheet. Sprinkle with salt, pepper and oregano. Bake at 350 degrees for 10 minutes, turning once. Place half of meat in baking dish. Spread half of eggplant on meat. Place half of tomato on eggplant. Repeat. Sprinkle oil on top. Sprinkle bread crumbs over casserole. Cover. Bake for 15 minutes or until heated throughout.

------------------------

461803 -- PARMESAN CAULIFLOWER



1 head cauliflower
Dash of Parmesan cheese

Cook cauliflower in boiling water about 15 minutes. Remove from water and drain. Divide into flowerets. Top with Parmesan cheese.

------------------------

461804 -- PICKLED BANANA PEPPERS



1/2 c. water
1 c. vinegar
Artificial sweetener to equal 1 cup
sugar

Mix together and bring to a boil. Pour over pepper rings packed in jar. Approximately 1 quart.

------------------------

461805 -- PICKLED OKRA



Garlic, 1 clove for each jar
Hot pepper, 1 for each jar
Dill seed, 1 tsp. for each jar
1 qt. white vinegar or apple cider
1 c. water
1/2 c. salt

Place garlic and pepper in bottom of hot pint jars. Pack firmly with clean young okra pods. Stem end must be open. Add dill seed. After packing jars, bring water, vinegar, and salt to boil. Simmer about 5 minutes and pour while hot over okra. Seal immediately. Set 8 weeks.

------------------------

461806 -- PINEAPPLE PORK CHOPS



6 pork chops
6 pineapple rings (canned in own
juice)
1/2 c. pineapple juice
1/4 tbsp. brown sugar substitute
1/4 tsp. cinnamon
Dash of rosemary leaves
1 c. celery, cut into strips
1 green pepper, cut into strips

Trim all fat from chops. Brown meat on both sides in Pam-sprayed skillet. Remove chops. Clean pan of all fat. In skillet, mix pineapple juice and sugar substitute. Add cinnamon and rosemary. Put chops in pan. Sprinkle with salt and pepper. Add celery and cover. Simmer about 30 minutes. Add green pepper strips. Place pineapple rings on each chop. Cover and cook about 10 minutes longer. Arrange chops on serving platter. Place pineapple and pepper strips on top. Spoon juice over. Garnish with parsley.

------------------------

461807 -- PINEAPPLE PUDDING



3/4 c. dry non-fat milk
1 egg
30 drops liquid sweetener
1 tsp. vanilla
1 sm. can crushed pineapple, drained
but save juice

Add enough water to pineapple juice to make 1/2 cup. Mix all except pineapple and cook until almost thick. Add pineapple and continue to cook until thick.

------------------------

461808 -- POTATO SALAD



2 pkgs. cauliflower
1/2 c. chopped celery
2 tbsp. dill salad cubes
1 tbsp. chopped pimento
1 tbsp. chopped bell pepper
2 tbsp. mustard
1 tbsp. vinegar
2 tbsp. diet mayonnaise
Sweetener, salt and pepper to taste

Cook cauliflower. Mix all ingredients together. Better if you can let chill a few minutes before eating.

------------------------

461809 -- PUMPKIN BREAD



1/2 c. pumpkin
1 oz. bread
2/3 c. dry skim milk powder
2 eggs
3 packs artificial sweetener
1/2 tsp. baking soda
1/4 tsp. cream of tartar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/8 tsp. cloves
1/2 tsp. grated orange rind

Mix all ingredients in bowl with electric mixer until smooth. Pour into Pam sprayed loaf pan. Bake at 350 degrees for 30 to 45 minutes.

------------------------

461810 -- ROAST BEEF SANDWICH



3 oz. roast beef, diced
2 tbsp. chopped celery
1/8 tsp. chopped chives
1/2 tbsp. lemon juice
1/2 med. tomato, chopped
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. diet mayonnaise
2 slices thin bread
Lettuce

Combine all ingredients except bread and lettuce. Mix well. Spread on one slice of bread. Top with lettuce and remaining bread.

------------------------

461811 -- SALMON OR TUNA PUFFS



8 oz. salmon or tuna, drained
1 c. skim milk
1/2 c. mushrooms, sliced
1/4 c. green pepper or pimento,
chopped
Salt and pepper to taste
2 eggs, separated

Combine fish, skim milk, mushrooms, and green pepper. Bake at 375 degrees. Meanwhile, beat egg whites with a dash of salt until stiff. Beat egg yolks, fold whites into yolks a little at a time. Pour over hot mixture and return to oven for another 20 minutes.

------------------------

461812 -- SHEPHERD'S PIE



6 oz. cooked roast beef, cubed
Butter salt
Pepper
1 tbsp. dehydrated onion
2 beef bouillon cubes
3 to 4 oz. mashed cauliflower

Dissolve bouillon in enough water to make a gravy. Put all in a small baking dish, cover with cauliflower. Bake at 350 degrees. Bake until thoroughly heated and cauliflower is browned.

------------------------

461813 -- SKILLET EGGS



1/4 c. tomato juice
1/8 tsp. pepper
2 eggs
1/4 tsp. salt
1/4 tsp. parsley flakes

In skillet, combine all ingredients except eggs. Stir over moderate heat until mixture comes to a boil. Add eggs, one at a time. Cook over moderate heat basting with tomato juice. Baste until eggs are set. About 4 minutes.

------------------------

461814 -- SLUSHY



1 can sugar-free ginger ale
1/4 c. unsweetened pineapple juice
ice cubes

Blend until slushy. May add rum extract.

------------------------

461815 -- SOUTHERN CELERY FISH SALAD



6 c. thinly sliced celery
1/2 c. sliced med. onion
1/2 c. diet mayonnaise
1 tsp. salt
1/4 tsp. pepper
2 lbs. fillet of sole or flounder,
cooked, chunked, and chilled
1 1/2 c. orange sections

Combine all ingredients except fish and orange. Mix well. Add fish and orange, toss lightly. Serve on lettuce leaves. Garnish with tomato wedges and radish roses if desired.

------------------------

461816 -- SPAGHETTI



12 oz. tomato juice
1 lg. can mushrooms, stems and pieces
Salt to taste
Garlic to taste
Oregano to taste
Dehydrated onion flakes
1 lg. green pepper, diced
2 cans bean sprouts

Cook all ingredients in covered saucepan. Cook until mixture thickens. Add bean sprouts; simmer 10 minutes. Tastes better warmed over the second day.

------------------------

461817 -- SPANISH STRING BEANS



1 sm. jar pimento
1/4 tsp. onion flakes
2 tbsp. skim milk solids
1/2 c. chicken bouillon
1 (9 oz.) pkg. frozen French style
green beans

Simmer pimentos, onion flakes and skim milk. Simmer in chicken bouillon for 10 minutes. Add frozen beans, cover and cook until beans are done. Do not over cook beans.

------------------------

461818 -- SPICY APPLE TWIST



1 sm. apple
2 thin slices white bread
Cinnamon and Sweet'N Low mixture

Peal, core and cut apple in quarters. Roll bread very thin. Cut off crusts. Sprinkle bread with cinnamon and Sweet'N Low mixture. Cut each slice of bread in 4 strips. Put 2 strips together with a little water. Now form 2 strips. Wrap brad around apple slice. Sprinkle generously with cinnamon and Sweet'N Low. Place in Pam sprayed pan. Bake at 450 degrees for 10 to 15 minutes.

------------------------

461819 -- SQUASH PICKLES



2 lb. squash
4 lg. onions
1/4 c. salt
2 c. vinegar
1 tsp. celery seed
1 tsp. turmeric
1 tsp. mustard seed
Diet sweetener to equal 2 cups sugar

Cover squash and onions and salt with cold water. Let set 2 hours. Drain. Mix all ingredients together and let set 2 hours longer. Bring to a boil for 5 minutes and pack in hot jars.

------------------------

461820 -- STRAWBERRY CHIFFON PIE



1 c. crushed pineapple, unsweetened
12 strawberries
1 pkg. O-Zenta strawberry gelatin
7 pkgs. artificial sweetener
1 c. evaporated skim milk, chilled
1 tbsp. lemon juice
1 1/2 tsp. vanilla
1 tsp. almond extract

Bring pineapple to boil. Stir in strawberries, gelatin, and sweetener. Stir until gelatin is dissolved. Whip milk and lemon juice in chilled bowl until frothy. Add extracts and beat until stiff. Add gelatin mixture slowly to whipped milk. Pile into 10 inch pie plate and refrigerate. Garnish with additional strawberries.

------------------------

461821 -- STRAWBERRY FRUIT SQUARES



2 envelopes dietetic strawberry gelatin
1 c. boiling water
1 c. crushed pineapple, in own juice
1 ripe banana, finely diced
6 oz. plain yogurt
1 envelope Sweet'N Low

Dissolve gelatin in boiling water. Add juice drained from pineapple with cold water. Enough cold water to equal 1 cup liquid. Add pineapple and banana. Pour 1/2 into 1 quart bowl. Chill until firm. Spread evenly with plain yogurt mixed with sugar substitute. Place bowl in freezer for 30 minutes until yogurt is firmer. Pour remaining gelatin, very carefully, on top. Chill until firm. Cut in squares.

------------------------

461822 -- STRAWBERRY--PRAMGE DELIGHT



1/2 c. unsweetened orange juice
24 unsweetened strawberries
Artificial sweetener to equal 2 tsp.
sugar

Blend in blender and freeze until firm.

------------------------

461823 -- SWEET 'N SOUR CABBAGE



4 c. shredded cabbage
3 oz. ham
2 tbsp. artificial brown sugar
1 tbsp. flour
1/4 c. water
1/3 c. vinegar
1 sm. onion, sliced
2 cloves
Salt and pepper to taste

Cook cabbage in boiling salted water approximately 7 minutes. Add sugar and flour to small amount of bouillon; blend. Add the 1/4 cup water, vinegar, and seasonings. Cook until thick. Add onion, diced ham, and cabbage. Heat through.

------------------------

461824 -- SWEET AND SOUR CAULIFLOWER



1 c. fresh cauliflower, bite size
pieces
1 c. boiling water
1/2 tsp. salt
1 tbsp. brown sugar replacement
2 tsp. lemon juice
1 tsp. margarine

Place cauliflower, water and salt in saucepan. Cook over medium heat covered. Cook for 10 minutes or until just barely tender. Drain. Combine brown sugar replacement, lemon juice and margarine. Combine in custard cup over hot water. When blended, pour over cauliflower.

------------------------

461825 -- TACOS



5 oz. raw ground veal
1 tsp. chili powder
1 tsp. dehydrated onion
1/4 tsp. salt
1/4 tsp. onion powder
1/4 tsp. paprika
Dash Red Hot sauce
1 oz. bread (1 slice)
1/2 c. shredded lettuce
1 tbsp. pimento dressing
1 (7 oz.) jar pimento, drained
2 tbsp. vinegar
2 tbsp. prepared mustard
Artificial sweetener equal to 4 tsp.
sugar

Brown veal in Pam sprayed skillet. Add seasonings and cook 5 minutes. Life veal out of skillet. Toast bread lightly. Spread meat mixture over 1/2 of the slice. Fold and hold in place with toothpick. Combine lettuce and pimento dressing. Cover taco. Makes 1 serving. Pimento Dressing: Combine pimento, vinegar and mustard. Add sweetener. Blend until smooth. Store in refrigerator and use as desired. Makes 1 cup.

------------------------

461826 -- THOUSAND ISLAND DRESSING



4 oz. tomato juice
2 tbsp. vinegar
1/4 c. finely chopped green pepper
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. dry mustard
Garlic salt to taste
3 tbsp. finely diced dill pickle
3 tbsp. finely diced pimento
2 tsp. finely minced parsley
1/4 tsp. liquid sugar substitute

Blend and store in refrigerator. Use as needed.

------------------------

461827 -- TUNA A LA KING



1 (3 oz.) can tuna
2 oz. skimmed milk
Salt and pepper
1/2 sm. can mushrooms (stems and
pieces)
Bread, toasted

Drain mushrooms and place into blender. Add milk and seasonings and puree'. Heat in saucepan with tuna. Pour over toast.

------------------------

461828 -- TUNA CASSEROLE



1 (6 oz.) drained tuna
2 oz. grated cheese
1 egg
1 c. asparagus
2 ribs celery, chopped

Combine all ingredients. Bake in Pam sprayed skillet at 350 degrees until dry.

------------------------

461829 -- TUNA SALAD



2 oz. tuna, drained
2 tbsp. low-cal Thousand Island
dressing
1 stalk celery, chopped
1 hard boiled egg
3 oz. cottage cheese

Mix all ingredients.

------------------------

461830 -- TURKEY AND POTATO SALAD



4 oz. cooked turkey or chicken, bite
size pieces
1 (3 oz.) boiled potato, chopped
1 tbsp. mayonnaise
1 tsp. chopped pimento
1/2 tsp. dehydrated parsley flakes
1/2 tsp. nutmeg
1/2 tsp. sage
1/4 tsp. salt
Dash of pepper
Lettuce leaves

Combine all ingredients except lettuce; mix well. Chill. Serve on lettuce leaves. Makes 1 serving.

------------------------

461831 -- TURKEY CASSEROLE



1/2 c. cooked, enriched noodles
4 oz. cooked turkey, bite-size pieces
1/2 c. green beans, divided
1/4 c. canned, sliced mushrooms
1 oz. red onion, chopped
1 tsp. chopped pimento
1/4 tsp. nutmeg
1/4 tsp. salt
2 tbsp. skim milk

Combine noodles, turkey, 1/4 cup green beans, and mushrooms. Add onion, pimento, nutmeg and salt. Pour into baking dish. In blender, combine remaining green beans and milk. Mix until smooth. Add green bean sauce to casserole. Mix well. Bake at 350 degrees for 20 minutes. 1 serving.

------------------------

461832 -- VEAL STEW--PENDOUS



2 lb. veal, cut into cubes
12 oz. tomato juice
1 pkg. frozen peas
1 pkg. French style green beans
1 pkg. zucchini slices
1 tbsp. minced onions
1 tbsp. granulated brown sugar (twin)
Garlic powder, salt and pepper to
taste
1/2 tsp. cinnamon

Brown veal in Pam sprayed pan. Combine with tomato juice, onion, salt, and pepper. Simmer until meat is tender or pressure cook about 10 minutes. Add frozen vegetables, and simmer until vegetables are done. Add garlic powder, brown sugar substitute, and cinnamon. Serves 6.

------------------------

461833 -- VELVIA'S MIXED SALAD



1/2 head lettuce, chopped
2 slices pineapple, in own juice
4 oz. diced chicken
1 boiled egg
4 radish, diced
1/2 med. onion, diced
1 tbsp. diet mayonnaise

Combine and toss.

------------------------

461834 -- ZIPPY TOMATO RELISH



12 ripe tomatoes, chopped in large
pieces
2 big onions, chopped in large pieces
2 bell peppers or 5 sweet banana
peppers, chopped in large pieces
2 c. vinegar
Artificial sweetener to equal 2 cups
sugar
2 tbsp. salt

Mix all ingredients and simmer about 2 hours.

------------------------

461835 -- MACARONI AND CHEESE



1/2 c. non-fat skim milk
1 oz. cheese
1 oz. bread
Salt & pepper to taste
Dash of paprika
Dash of mustard
Dash of cayenne
1 egg, separated

Heat milk (do not boil), add cheese, bread, and seasonings. As soon as cheese melts, remove from heat. Add beaten egg yolks. Beat whites stiff and fold in. Bake at 350 degrees for 25 minutes until brown.

------------------------

461837 -- COCKTAIL MEATBALLS



2 lbs. hamburger
1 med. onion, chopped
1 c. cracker crumbs
1/2 c. skim milk
2 eggs
Dash of garlic powder
Salt and pepper to taste

SAUCE:
1 1/2 c. ketchup
1/3 c. vinegar
1/4 c. yellow mustard
Brown sugar substitute equivalent to
3/4 c. brown sugar

Mix ingredients together. Roll into walnut size balls and place in 9 x 13 inch baking dish. You should be able to place 6 balls width wise in baking dish and 10 balls lengthwise. Sauce: Mix in glass measuring cup. Pour over meatballs and bake in 350 degree oven for 1 hour. Yield: 60 meatballs.

------------------------

461838 -- LUNCHEON CASSEROLE



1/2 c. margarine

WHITE SAUCE:
4 to 6 tbsp. flour
2 c. milk
1 lg. can tuna (crab, salmon, or 3 c.
cooked chicken), diced
1 1/2 c. celery, chopped
1 lg. jar pimento
1/2 c. green pepper, chopped
1/2 c. sliced almonds
4 hard boiled eggs
1 tsp. salt
1 box fresh mushrooms
1/2 c. dry bread crumbs

Saute celery and peppers in margarine. Make white sauce. Layer fish or chicken, celery, pepper, pimento, nuts, eggs, and mushrooms. Pour white sauce over top of casserole. Top with bread crumbs. Bake in 350 degree oven for 50 minutes. Yield: 10 generous servings.

------------------------

461839 -- REUBEN CASSEROLE



1 (16 oz.) pkg. sauerkraut from
refrigerator section
2 c. shredded Swiss cheese
1/4 c. Thousand Island dressing
2 med. tomatoes, sliced
1/4 c. dried pumpernickel bread
crumbs (2 or 3 slices)
1 (12 oz.) can corn beef, broken into
sm. pieces
1/2 c. lite mayonnaise
1 tsp. Dutch mustard
2 tsp. melted margarine

Place sauerkraut in 1 1/2 quart casserole. Top with corned beef and then shredded cheese. Combine mayonnaise and Thousand Island. Spread over cheese. Top with tomatoes. Set aside. Microwave margarine 1 minute until melted. Stir bread crumbs into margarine. Sprinkle buttered crumbs over tomato slices. Microwave on roast to 12 to 14 minutes until heated through. Let stand 5 minutes before serving.

------------------------

461840 -- SWISS STEAK



1 1/2 lbs. lean round steak
2 tbsp. flour
1/2 tsp. seasoned salt
1/8 tsp. paprika
Vegetable cooking spray
1/2 c. beef broth
1/2 c. vegetable juice (V-8)
1/4 tsp. dried thyme
1 med. onion, sliced
2 carrots, cut into thin strips
2 stalks celery, cut into thin strips
1 lg. leek, cut into thin strips
(optional)
1 tbsp. parsley

Cut steak into serving size pieces. Trim fat. Combine flour, salt, and paprika. Drench steak in flour mixture. Pound steak with mallet. Coat skillet with cooking spray. Put pan on medium heat until hot. Brown steak on both sides. Remove and drain on paper towel. Wipe pan drippings from skillet with paper towel. Combine broth, vegetable juice, and thyme in skillet. Bring to boil and return meat to skillet. Add onion. Cover; reduce heat and simmer for 1 hour. At end of hour, add celery, carrots, and leek. Simmer, uncovered, for 15 minutes until the vegetables are tender. Sprinkle with parsley. Yield: 6 servings.

------------------------

461841 -- TURKEY STUFFED ZUCCHINI



4 med. zucchini, halved lengthwise
1 lb. ground turkey
1/4 c. onion, chopped
1 garlic clove, minced
1 tbsp. margarine
1 sm. tomato, chopped (1/2 c.)
1 tbsp. chopped parsley
1/2 tsp. salt
1/4 tsp. basil
1/8 tsp. pepper
1/2 c. crunchy nut (cereal nuggets or
Grapenuts)
1 (8 oz.) container plain low-fat
yogurt

Remove pulp from zucchini; chop and set aside. Parboil zucchini shells in boiling water to cover for 1 minute. Drain and place in shallow baking dish. Saute turkey, onion, and garlic in margarine in skillet for 2 minutes. Add chopped pulp, tomato, parsley, salt, basil, and pepper. Saute about 5 minutes longer or until zucchini is tender. Add cereal and 1/2 cup of the yogurt. Spoon into shells. Bake at 350 degrees for 10 to 15 minutes or until shells are tender. Serve with remaining yogurt. Sprinkle with additional chopped parsley, if desired. Yield: 4 servings.

------------------------

461842 -- LO - CAL EGGPLANT



1 eggplant
1 onion
Parmesan cheese
Salt
Pepper

Peel eggplant and dice into salted boiling water. Slice onion into the water too; cook about 20 minutes. Drain and toss with cheese, salt, and pepper to taste.

------------------------

461843 -- LOW CAL RHUBARB TORTE



1 c. flour
1/2 c. butter or oleo
5 tbsp. powdered sugar
1/8 tsp. salt
2 eggs
1 1/2 c. Sugar Twin
1/4 c. flour
3/4 tsp. baking powder
3 c. rhubarb

Crust: Mix 1 cup flour, butter, powdered sugar, and salt together. Pat into a 12 x 7 x 1/2 inch cake pan. Bake 10 minutes at 375 degrees. Remove from oven and cool slightly. Filling: Mix eggs, Sugar Twin, 1/4 cup flour, baking powder, and rhubarb together. Cover the crust with this mixture. Bake 35 to 40 minutes at 375 degrees.

------------------------

461844 -- COPPER PENNY CARROTS



2 lbs. carrots, cleaned and sliced thin
1 green pepper, thinly sliced
1 med. onion, thinly sliced
Salt and pepper as desired

SAUCE:
1/4 c. salad oil
1 tsp. Worcestershire sauce
1 (10 oz.) can tomato soup, undiluted
1 tsp. yellow mustard
1/2 c. vinegar
20 packets Equal

Cook carrots in covered pan in 1/2 inch of water, 8 minutes after boiling has started (so carrots are tender but still crunchy). Rinse in cold water to stop cooking. In bowl, alternate layers of vegetables. Sauce: Bring sauce ingredients to a boil, stirring occasionally. Remove from heat. Cool for a few minutes. Add 20 packets Equal. Put in blender and blend. Pour sauce over vegetables while still hot. Cool. Refrigerate at least 12 hours before serving. Keeps in refrigerator several weeks in a covered plastic container. To serve, use a slotted spoon.

------------------------

461845 -- SWEETLY POACHED PEARS



6 med. ripe pears (about 2 lbs.)
5 c. white, unsweetened grape juice
1/4 c. fresh lemon juice
1 vanilla bean, split lengthwise
1 inch whole cinnamon stick
1/4 c. golden raisins

Peel pears, leaving stems on. In a medium size pan, heat juices, vanilla bean, and cinnamon stick to a simmer. Add pears. Simmer 25 to 30 minutes, uncovered, turning pears occasionally, until tender when pierced with a knife. Remove pears with a slotted spoon. Reduce syrup 30 to 35 minutes to 1 1/2 cups. Strain. Stir in raisins and cool syrup to room temperature. Serve pears in small glass compote bowls. Spoon raisins and syrup over and around pears. Serves 6. Per serving: 187 calories, 48 gm carbohydrates, 1 gm protein, trace fat, 3 gm sodium. Exchanges: 3 fruit. Cholesterol: 9 mg per serving.

------------------------

461846 -- CHOCOLATE CHEESECAKE



Margarine for pan
15 oz. part skim milk Ricotta cheese
1 1/2 c. (12 oz.) light cream cheese,
softened
1 whole egg
2 egg whites
1 c. unsweetened apple juice
concentrate
3 tbsp. unsweetened cocoa
1 tbsp. cornstarch
1 tbsp. sugar
1 tsp. vanilla extract
2 tsp. unsweetened cocoa (for topping)

Preheat oven to 350 degrees. Lightly grease bottom and sides of a 9 inch spring-form pan. Wrap outside of pan with aluminum foil. In the bowl of a food processor or blender, puree all ingredients until smooth. Do in 2 batches, if necessary. With a rubber spatula, scrape mixture into prepared pan. Place on a baking sheet. Bake 45 minutes. Turn oven off. Leave in the oven with door closed for 1 hour. Remove and refrigerate. Before unmolding and serving, let stand at room temperature for 10 minutes. Sift 2 teaspoons unsweetened cocoa over the top. Slice with a knife which has been warmed in hot water. Serves 12. Per serving: 167 calories, 16 gm carbohydrates, 8 gm protein, 8 gm fat, 220 mg sodium. Exchanges: 1 fruit, 1 medium fat meat, 1/2 fat. Cholesterol: 50 mg per serving.

------------------------

461847 -- DIABETIC DATE NUT CAKE



1 1/2 stick margarine
2 tbsp. sweetener (or to taste - I
usually put in more)
1 c. chopped dates or raisins
1 1/2 c. unsweetened applesauce
1 c. pecans, chopped
1/2 tsp. cinnamon
1/2 tsp. cloves
1 tsp. vanilla
2 tsp. soda
2 c. plus 2 tbsp. all-purpose flour

Have margarine at room temperature. Mix margarine, applesauce, sweetening, sifted flour, soda, cloves, and cinnamon together. Put pecans, raisins, or dates in bowl and add a few spoons of the flour mixture; stir until the pecans and fruit are coated. Mix well and bake in tube pan. Line bottom of pan with wax paper. This cake tastes like fruit cake.

------------------------

461848 -- CARROT CAKE



Margarine and flour for pan
1 1/2 c. all-purpose flour
1/4 c. whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
1/2 c. vegetable oil
6 tbsp. sugar
2 eggs
1/4 c. unsweetened pineapple juice
concentrate
1 tsp. vanilla extract
1 c. shredded carrots
1/2 c. golden raisins
1/2 c. unsweetened, crushed
pineapple, drained

Preheat oven to 350 degrees. Grease and flour a 9 x 5 x 3 inch loaf pan. In bowl, toss flours, baking powder, baking soda, cinnamon, ginger, and salt. In a second bowl, stir oil, sugar, eggs, pineapple juice, and vanilla. Stir liquid into dry ingredients until smooth. Stir carrots, raisins, and pineapple. Scrape into prepared pan. Bake for 35 to 40 minutes until a pick inserted in the center of the cake comes out clean. Cool in pan on a rack for 1 hour. Unmold cake and ice with Cream Cheese Frosting. Cut into 1/2 inch slices to serve. Serves 18. Per serving: 142 calories, 19 gm carbohydrates, 2 gm protein, 7 gm fat, 87 mg sodium. Exchanges: 1 starch, 1 fat. Cholesterol: 30 mg per serving.

------------------------

461849 -- CREAM CHEESE FROSTING



8 oz. light cream cheese, room
temperature
5 tbsp. unsweetened pineapple juice
concentrate
1/2 tsp. vanilla extract
1/2 tsp. finely grated orange zest

In a bowl, whisk all ingredients together until smooth. Yield: About 1 1/4 cups. Per serving: 46 calories, 3 gm carbohydrates, 2 gm protein, 3 gm fat. 96 mg sodium. Exchanges: 1 fat. Serving size: 1 1/2 tablespoons. Cholesterol: 10 mg per serving.

------------------------

461850 -- DATE COFFEE CAKE



1/3 c. mashed banana, mash ripe banana
with fork
1/2 c. margarine, softened
3 lg. eggs
1 tsp. vanilla extract
1 1/4 c. water
3 c. unbleached white flour
1 tsp. baking soda
2 tsp. baking powder
1 1/2 c. chopped dates

TOPPING:
1/3 c. chopped dates
1/3 c. chopped walnuts
1/3 c. flaked coconut

Beat together mashed banana and margarine until creamy. Add eggs, vanilla, and water; beat. Measure in flour, baking soda, and baking powder. Beat well. Stir 1 1/2 cups chopped dates. Spoon batter into an oiled and floured 9 x 13 inch baking pan. Spread batter evenly in pan. Combine topping ingredients and sprinkle over batter. Bake in 350 degree oven for 20 to 25 minutes or until knife inserted comes out clean. Cool on a wire rack. Serves 10.

------------------------

461851 -- BLUEBERRY MUFFINS



1 c. all-purpose flour, sifted
1 1/2 tsp. baking powder
1/2 tsp. salt (optional)
1 1/2 tsp. or 2 pkgs. Equal
1/2 c. skim milk
1 egg or 1/4 c. Egg Beater
2 1/2 tbsp. melted shortening
1/3 c. fresh or frozen blueberries

Preheat oven to 425 degrees. Spray muffin tins with non-stick vegetable spray. Sift together flour, baking powder, and salt. Beat Equal and egg together. Add milk and melted shortening. Stir into the flour mixture. Stir in blueberries until just mixed. Batter will be slightly lumpy. Divide into tins. Bake 20 to 25 minutes or until done.

------------------------

461852 -- MICROWAVE BRAN MUFFINS



1 c. bran
1 c. buttermilk
1 banana, mashed well
1 egg
1/4 c. oil
1/4 c. honey
1 c. whole wheat flour
1 tsp. baking soda
Pinch of salt
2 tbsp. margarine
2 tbsp. honey

Mix first 9 ingredients together. Place in microwave muffin pan. Microwave 3 1/2 minutes. Mix last 2 ingredients together. Spoon on each muffin and return to microwave for 1 minute. Makes 12.

------------------------

461853 -- BANANA PECAN CREAM PIE



1 c. sugar free cookie crumbs
1/4 c. finely chopped pecans
2 tbsp. margarine, softened

FILLING:
1 3/4 c. skim milk
1/4 c. unsweetened apple juice
concentrate
1/4 c. cornstarch
4 tsp. sugar
1 tsp. vanilla extract
Pinch of salt
2 tbsp. margarine
2 med. bananas, sliced
1/4 c. sugar free cookie crumbs
1/4 c. chopped pecans

To make Crust: Blend cookie crumbs, pecans, and margarine in a bowl. Press into a 9 inch pie plate. Chill 30 minutes. To make Filling: In a saucepan, heat all filling ingredients, except margarine, to a boil over medium heat, whisking until smooth (about 10 minutes). Reduce heat and simmer for 1 minute. Scrape into a bowl. Whisk in remaining 2 tablespoons of margarine until smooth. Cover with plastic wrap and cool to room temperature. In prepared pie plate, arrange sliced bananas in 1 layer. Whisk cooled filling and pour evenly over bananas. Mix remaining cookie crumbs and pecans together and sprinkle over the filling. Chill for 1 hour before serving. Serves 8 to 12. Per serving: 172 calories, 22 gm carbohydrate, 3 gm protein, 11 gm fat, 146 mg sodium. Exchanges: 1 starch, 1/2 fruit, 2 fat. Cholesterol: 0 mg per serving.

------------------------

461854 -- DIABETIC KEY LIME PIE



1 (13 oz.) can evaporated skim milk
2 tsp. vanilla
2 envs. plain gelatin
1/3 c. lime juice, strain if fresh
1 c. boiling water
20 pkgs. Equal
Zest of 3 limes, grated rind
Green food coloring

Combine milk and vanilla. Freeze for 30 minutes. Combine gelatin and juice in a blender. Let set for 1 minute. Add boiling water and Equal; blend until smooth. Chill about 45 minutes. Put frozen milk into a small chilled bowl and whip frozen milk until stiff. Fold in lime zest. Slowly add the gelatin mixture to whipped milk. Spoon into 2 cooked pie shells or you may use a 9 x 13 inch baking dish. Garnish with lime slices and zest. Makes 16 servings. See index for Diabetic Pie Crust.

------------------------

461855 -- DIABETIC PIE CRUST



20 graham crackers, crushed
4 tbsp. oleo, melted
2 pkgs. Equal
1/4 lemon peel (optional)

Crush crackers and add Equal. Add oleo. Put in pie plates and pat down. Put in refrigerator for 1 hour to chill. Makes 2 (9 inch) pie crusts or 1 (9 x 13 inch) baking dish crust.

------------------------

461856 -- NO SUGAR CUSTARD PIE



1 lg. can evaporated milk
3 eggs
1 tbsp. cornstarch
15 packets Equal

Combine ingredients and beat lightly. Add ONE of the following: 2 c. pears, grated and spices 2 lg. apples, grated and spices 2 c. peaches, grated and spices 1 1/2 c. flake coconut and 1 tsp. vanilla 1 can pumpkin and spices 2 c. drained and mashed, cooked butternut squash and spices TOPPING FOR SQUASH AND PUMPKIN:
1/2 c. crushed cereal flakes
1/4 c. coconut
1/4 c. chopped pecans
1/2 stick butter

Pour pie ingredients into large unbaked pie shell. Bake on bottom rack of oven at 350 degrees for 30 to 35 minutes. For Pumpkin or Squash Topping: Mix together and sprinkle on top of pie. Bake on top rack for last 10 minutes.

------------------------

461857 -- COCONUT SURPRISES



3 oz. cream cheese
3/4 tsp. liquid artificial sweetener
1/4 tsp. grated orange rind
1/4 tsp. grated lemon rind
1 tsp. walnuts, chopped
1/4 c. unsweetened moist shredded
coconut

Work cream cheese with spoon until light and fluffy. Thoroughly mix in sweetener along with grated fruit rinds and walnuts. Form into 12 balls about 1 inch in diameter. Roll in coconut and refrigerate. Makes 12 cookies.

------------------------

461858 -- DATE DROPS



2 eggs, beaten
1/3 c. margarine
1/2 black dates, finely cut
1 1/2 c. crisp rice cereal
1/2 c. nuts, chopped
1 tsp. vanilla

Combine eggs, margarine, and dates. Cook over low heat, stirring constantly. Boil 2 minutes. Remove from heat and add cereal, nuts, and vanilla. Cool. Shape into balls. Makes 42 cookies.

------------------------

461859 -- BUTTERSCOTCH SQUARES



1/2 c. diet margarine
Non-nutritive sweetener equivalent to
2 c. brown sugar
1 tsp. vanilla extract
1/2 c. walnuts, chopped
1/2 c. eggs (2 med.)
1 1/2 c. flour
2 tsp. baking powder

Preheat oven to 350 degrees. Cook margarine and sweetener together until smooth. Cool to lukewarm. Add eggs and beat well. Add flour, baking powder, vanilla, and walnuts. Spread in 9 x 12 x 2 inch pan which has been lightly greased. Bake 1/2 hour. Cut in squares 1 1/4 x 1 1/4 inch. Sprinkle with non-nutritive granulated sugar; cool. Yield: 70 squares.

------------------------

461860 -- BROWNIES



1 c. cake flour
1/2 tsp. salt
1 tsp. baking powder
2 tbsp. cocoa
1 oz. melted chocolate
1/2 c. skim milk
1/4 c. vegetable shortening
3 eggs
1/2 c. sugar substitute
1/2 c. nuts, ground or slivered

Sift together first 3 ingredients. Pour melted chocolate over shortening and blend well. Beat eggs until thick and lemon colored. Add sugar substitute; add chocolate mixture and part of dry ingredients. Beat and add remaining dry mixture, alternately with the milk. Fold in nuts. Spread in 2 (8 inch) greased and paper lined pans. Bake at 325 degrees for 17 to 20 minutes. Makes 64 (1 x 2 inch) bars.

------------------------

461861 -- DATE COOKIES



1 c. raisins
1/2 c. chopped dates
1 c. water
2 eggs
1/4 c. margarine
1 tbsp. liquid sugar substitute
1 tsp. vanilla
1/4 tsp. cinnamon
1 c. flour
1 tsp. baking soda

Combine in saucepan raisins, dates, and water. Boil 3 minutes; stir constantly. Cool. Cream together eggs, margarine, liquid sugar substitute, and vanilla. Sift together cinnamon, flour, and soda. Add dry ingredients to creamed mixture. Beat well and chill for several hours. Drop from teaspoon onto greased baking sheet. Bake at 350 degrees for 10 to 12 minutes. Yields: 48 (2 inch) cookies.

------------------------

461862 -- DIABETIC SPICE COOKIES



1 1/4 c. water
1/3 c. shortening
2 c. raisins or currants
2 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. nutmeg
2 c. flour (approximately)
2 eggs
1/2 tsp. salt
1 tsp. soda
1 tbsp. artificial sweetener

Combine water, shortening, raisins, cinnamon, and nutmeg. Boil for 3 minutes. Cool. Add eggs, one at a time, and beat in salt and soda. Add sweetener, flour, and baking powder. Add flour slowly until mixture is easy to spoon. Blend all ingredients together and drop from teaspoon onto greased cookie sheet. Bake at 350 degrees for 8 to 10 minutes. Makes 4 dozen.

------------------------

461863 -- ELEANOR'S THUMBPRINTS



3/4 c. margarine, softened
2 tbsp. sugar
1 1/2 tsp. Sweet 'N Low brown sugar
substitute
1 egg
1/2 tsp. vanilla
2 c. all-purpose flour
1/4 tsp. baking powder
1 tbsp. poppy seeds
1/2 c. low sugar strawberry spread

In bowl with mixer, cream margarine, sugar, and Sweet 'N Low. Beat in egg and vanilla. Stir in flour, baking powder, and poppy seeds. Shape dough into ball. Cover; chill about 30 minutes. Preheat oven to 350 degrees. Shape dough into 24 balls. Place 1 inch apart on ungreased baking sheet. Press thumb prints into center of cookies to make deep indentation. Bake about 15 minutes. Fill each cookie with 1 teaspoon strawberry spread. Return to oven and bake 3 minutes. Transfer to wire rack and cool completely. Yield: 24 cookies.

------------------------

461864 -- SUGAR FREE OATMEAL COOKIES



3/4 c. vegetable shortening
Sugar Twin equivalent to 1 1/2 c.
sugar (or Brown Sugar Twin)
1 egg
1/4 c. water
1 tsp. vanilla
3 c. uncooked oatmeal
1 c. flour
1 tbsp. salt
1/2 tsp. soda

Preheat oven to 350 degrees. Beat together first 5 ingredients. Sift dry ingredients together. Add oatmeal and combine all together. Drop by teaspoon on greased cookie sheet. Bake at 350 degrees for 12 to 15 minutes. Add nuts, raisins, dates, or chocolate chips for variety. Yield: 60 cookies.

------------------------

461865 -- WEIGHT WATCHER BROWNIES



6 pkgs. chocolate Alba mix
9 tbsp. flour
1 tbsp. baking powder
2 pkgs. Sweet & Low
2 tbsp. chunky peanut butter
3/4 c. water
2 tbsp. honey

Mix all ingredients together and pour into 8 inch square pan sprayed with Pam. Bake at 350 degrees for 20 minutes. Cool. Cut into 6 squares. Each square counts as one serving and counts as 1 m, 1/2 b, 1 fa, and 20 calories.

------------------------

461866 -- WEIGHT WATCHER COOKIES



1 tbsp. crunchy peanut butter
2 tbsp. raisins
1 tsp. vanilla
3/4 oz. oatmeal
2 tbsp. water
2 tbsp. plus 2 tsp. dry milk
1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. maple extract

Mix together and drop by spoonful on cookie sheet sprayed with Pam. Bake at 350 degrees for 15 minutes. Makes about 6 cookies which is one weight watcher serving. It counts as 1 p, 1 fa, 1 b, 1 fr, and 10 calories.

------------------------

461867 -- SESAME LACE COOKIES



5 tbsp. margarine, melted and cooled
3 tbsp. sugar
2 tbsp. cornstarch
2 tbsp. sesame seeds
1 tbsp. plus 1 1/2 tsp. plain dry
bread crumbs
1 tsp. vanilla extract

Preheat oven to 375 degrees. In a bowl, stir all ingredients together until smooth. Drop by teaspoon onto a baking sheet, 4 inches apart. Bake for 7 to 8 minutes until lacy and golden. Let cookies cool on the baking sheet out of the oven for 3 minutes or until easy to lift with a thin metal spatula onto a cooling rack. These are very delicate so handle carefully. Yield: About 24 cookies. Note: If making cookies small, less baking time is necessary. Check after 5 minutes. Per serving: 68 calories, 6 gm carbohydrates, trace protein, 5 gm fat, 44 mg sodium. Exchange: 1/2 fruit, 1 fat. Serving size: 2 cookies. Cholesterol: 0 mg per serving.

------------------------

461868 -- PARTY MIX



1/2 c. margarine
1 tsp. garlic powder
2 c. unsalted pretzels
2 c. puffed rice
2 c. spoon-size shredded wheat
2 c. unsalted peanuts

Melt margarine in skillet or wok. Add garlic powder. Stir. Add remaining ingredients and toss together. Serve warm. Makes 2 quarts. Vary the cereals, choosing ones which are salt free. Walnuts and pecans may be used in place of peanuts since a handful of peanuts has 500 calories. 1 cup raisins may also be added but omit garlic powder. Oven instructions: Preheat oven to 250 degrees. Bake party mix a total of 45 minutes. Stir twice during that time period.

------------------------

461870 -- DIABETIC ZUCCHINI - BASIL MUFFINS



2 eggs
3/4 c. milk
2/3 c. oil
2 c. flour
1/4 c. sugar
1 tbsp. baking powder
1 tsp. salt
2 c. shredded zucchini
2 tbsp. minced basil
1/4 c. grated Parmesan cheese

Beat eggs in bowl. Stir in milk and oil. Combine flour, sugar, baking powder and salt. Mix dry ingredients into egg mixture just until flour is moistened. Batter should not be completely smooth. Gently mix in zucchini and basil. Fill greased muffin caps about 3/4 full. Sprinkle with cheese. Bake at 425 degrees for 20-25 minutes. Remove from pan. makes 10-18 muffins depending on size of pan.

------------------------

461871 -- DIABETIC CAKE



2 c. water
2 c. raisins
1 c. unsweetened applesauce
2 eggs
2 tbsp. liquid sweetener
3/4 c. oil
1 tsp. baking soda
2 c. plain flour
1 1/4 tsp. cinnamon
1 tsp. vanilla

Cook raisins in water until all water is gone. Mix applesauce, sweetener, eggs and oil together. Then add all other ingredients and stir together. Pour into a greased and floured tube pan. Bake at 350 degrees until tested done with toothpick.

------------------------

461872 -- DIABETIC CAKE



2 c. water
2 c. raisins
1 c. unsweetened applesauce
2 eggs
2 tbsp. liquid sweetener
3/4 c. oil
1 tsp. baking soda
2 c. flour
1 1/4 tsp. cinnamon
1 tsp. vanilla

Cook raisins in water until all water is gone. Mix applesauce, sweetener, eggs, oil together. Then add all other ingredients and stir together. Pour into a greased and floured tube pan. Bake at 350 degrees until tested done with a toothpick.

------------------------

461873 -- DIABETIC DATE - NUT CAKE



1 c. butter or margarine
1 tbsp. sucaryl
1 egg
1 c. dates, finely diced
1 1/2 c. or 2 sm. cans diabetic
applesauce
1 c. pecans, coarsely chopped
1 tsp. cinnamon
1/2 tsp. cloves
1 tsp. vanilla
2 c. flour
2 tsp. soda

Cream butter, add egg, sucaryl and vanilla which has been beaten together. Sift dry ingredients together and add to other mixture. Beat at medium speed until well blended. Turn into buttered loaf pan and bake at 350 degrees for 1 hour.

------------------------

461874 -- DATE COOKIES FOR DIABETICS



1 c. raisins
1/2 c. dates
1 c. water
2 eggs
1/2 c. margarine
3 packets Equal sweetener
1 c. plain flour
1 tsp. soda
1 tsp. cinnamon

Boil raisins, dates and water for 3 minutes; cool. Cream eggs, margarine and Equal. Sift together flour, soda and cinnamon. Combine all ingredients. Beat well and chill several hours or overnight. Drop by teaspoonfuls on a greased cookie sheet. Bake at 350 degrees for 10 minutes.

------------------------

461875 -- DIABETIC FRUIT CAKE



1 lb. dates, chopped
1 lb. raisins
2 c. nuts, chopped
1 c. margarine
3 big ripe bananas
1 tsp. nutmeg
6 eggs
3 c. self-rising flour
1 (16 oz.) can crushed
pineapple (in own
juice) (Separate
pineapple&juice,
if juice doesn't make
1 cup add water)

Mix dates, raisins and nuts with flour, then mix with the rest. Cream bananas, nutmeg and margarine together. Next mix in one egg at a time. Now add 2 cups flour and pineapple juice. Mix well. Put in cold oven at 300 degrees for 2 1/2 hours or less.

------------------------

461876 -- DIABETIC COOKIES



2 med. bananas
1/3 c. vegetable oil
1 c. chopped walnuts
2 c. quick oatmeal
1 1/2 tsp. vanilla
1 c. chopped Dates

Mash bananas. Pour oil over top. Mix dates and nuts. Add vanilla and oatmeal. Mix by hand or spoon. Drop onto lightly greased cookie sheet by full teaspoon. Bake at 350 degrees for 25 minutes until lightly browned. Remove at once to rack.

------------------------

461877 -- DIABETIC COOKIES



1/2 c. raisins
1/2 c. dates
1 1/2 c. quick oats
1 tsp. cinnamon
1/4 tbsp. soda
1/2 c. flour
1/2 tsp. salt
1 egg
1 tbsp. liquid sweetener (NON -
concentrated)
1/4 c. oil
1 tsp. vanilla

Put raisins and dates in small pan and cover with water; bring to boil. Pour off water and set aside. Place oats, cinnamon, soda, flour and salt in bowl and mix well. Add dry ingredients to date - raisin mixture with egg. Mix and drop onto cookie sheet. Bake at 400 degrees about 8 minutes. Check bottom of cookies during cooking (sometimes the bottom cooks faster than the top).

------------------------

461878 -- DIABETIC CAKE



2 c. water
2 c. raisins
1 c. unsweetened applesauce
2 eggs
2 tbsp. artificial sweetener
3/4 c. polyunsaturated cooking oil
1 tsp. baking soda
2 c. flour
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla

Cook raisins in 2 cups water until water evaporates. Add applesauce, eggs, sweetener, and cooking oil. Mix well. Blend in baking soda and flour. Add cinnamon, nutmeg and vanilla. Mix well. Pour into greased and floured 8 x 8 inch cake pan. Bake at 350 degrees for 25 minutes or until done.

------------------------

461879 -- BEST DIABETIC COOKIE



1/2 c. dates, chopped
1 c. white raisins, chopped
1/2 c. apples, chopped
3/4 c. nuts
1 c. water
1/2 c. margarine
2 eggs, beaten
3 tsp. liquid sweetener
1/2 tsp. vanilla
1 tsp. baking soda
1 c. flour

Boil raisins and apples in the water for 2 or 3 minutes and cool. Then add rest of ingredients; mix. Refrigerate before baking. Bake at 350 degrees.

------------------------

461880 -- DIABETIC PEANUT BUTTER COOKIES



2 tsp. liquid sweetener
1 tbsp. butter
1/2 c. peanut butter
2 eggs, slightly beaten
1/2 c. skim milk
1 c. flour
1/4 tsp. baking soda

Melt shortening and peanut butter. Add sweetener and eggs and blend well. Add flour, alternately with milk to which baking soda has been added. Mix well. Drop by teaspoon on ungreased cookie sheet. Bake at 375 degrees for 15 minutes. Amount -40. Exchange -2 cookies = 1 milk. Calories -2 cookies = 75.

------------------------

461881 -- DIABETIC COOKIES



2 or 3 small cookies = 1 bread exchange. 1 or 2 larger cookies = 1 bread exchange 2 tsp. cinnamon 1 tsp. soda 2 eggs 1/2 c. oil 1 c. rolled oats 1 c. raisins 1 tsp. nutmeg 1/2 tsp. cloves 1/2 tsp. salt 1 c. unsweetened applesauce 1 tsp. liquid sweetener 1 sm. can pineapple, crushed (natural & drained) Mix together dry ingredients. Add remaining ingredients. Drop by teaspoon or tablespoon on greased cookie sheets. Bake in preheated oven at 350 degrees. They bake fast so test by pressing. Should be refrigerated (they mold easily, I put them in a tin and freeze, remove several at a time).

------------------------

461882 -- DIABETIC RAISIN COOKIES



1/4 c. non-fat dry milk
1/4 c. ice water
1/2 c. raisins
1/2 c. margarine
1/2 c. brown sugar twin
1 egg
1 tsp. vanilla
1 c. flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 c. rolled oats

Whip non-fat dry milk with ice water until stiff peaks form (4 to 5 minutes). Boil raisins in water for 2 minutes, drain. Combine margarine, sugar twin, egg and vanilla. Beat 1 minute at medium speed. Stir into dry ingredients raisin liquid. Beat 2 minutes. Stir in rolled oats and raisins. Fold in whipped non-fat milk. Drop from teaspoon 2 inches apart onto non-greased cookie sheet. Bake at 375 degrees for 15 to 20 minutes.

------------------------

461883 -- DIABETIC COOKIES



1 3/4 c. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 tsp. baking soda
1/2 c. (1 stick) margarine
1/2 c. Sugar Twin
1 egg
1 c. applesauce, unsweetened
1/2 c. raisins, chopped
1 c. All Bran Buds
1/2 c. finely chopped nuts

Preheat oven to 350 degrees. Sift together flour, cinnamon, nutmeg, cloves, and baking soda. In large bowl, mix together margarine, artificial sweetener, and egg. Mix in dry ingredients, alternating with applesauce. Fold in bran, raisins, and nuts; mix thoroughly. Drop onto greased cookie sheet by tablespoon. Lightly flatten with fork, dipped in milk. Bake for 7 to 8 minutes. Yield: 36 cookies. Exchanges: 1 cookie = 1 fat and 1/2 bread exchange. Calories: 76 calories per cookie.

------------------------

461884 -- DIABETIC DATE NUT CAKE



1/2 c. butter or oleo, softened
1 tbsp. liquid sweetener
1 egg
1 c. chopped nuts
1 c. chopped dates
1 1/2 c. diet applesauce
1/2 tsp. cinnamon
1/4 tsp. cloves
1 tsp. vanilla
1 tsp. soda
2 c. flour

Cream butter or oleo. Add egg, sweetener and vanilla; mix well. Sift dry ingredients together and add to other mixture. Stir in dates, applesauce and pecans. After everything has been mixed, beat with a mixer at medium speed or until well blended. Turn into a greased and floured loaf pan and bake at 350 degrees for nearly an hour.

------------------------

461885 -- DIABETIC COOKIES



3/4 c. shortening
4 tsp. liquid sweetener
1 c. sifted flour
1/2 tsp. nutmeg
1 tsp. vanilla
2 sm. bananas, mashed
1 tsp. soda
1 egg, well beaten
1/2 c. boiling water
1/4 tsp. salt
1/2 c. finely chopped nuts
3/4 c. quick oats
1/2 c. dates or raisins

Pour boiling water over dates or raisins. Let set while mixing other ingredients. Add fruit and mix well. Drop by teaspoon on greased cookie sheet. Bake about 12 minutes at 375 degrees.

------------------------

461886 -- APPLESAUCE DIABETIC CAKE



2 sticks oleo
2 tbsp. sweetener
1 1/2 c. applesauce (unsweetened)
1 egg
1 c. raisins
2 c. flour
2 tsp. soda
1 tsp. vanilla

Bake in loaf pan at 350 degrees for 45 to 60 minutes.

------------------------

461887 -- LOW SUGAR DIABETIC CAKE



2 c. golden raisins
2 eggs, beaten
2 tbsp. liquid sweetener, Sweet 10
1 tsp. soda
1 tsp. vanilla
1/2 tsp. nutmeg
1 c. unsweetened applesauce
2 c. water
3/4 c. vegetable oil
1 1/4 tsp. cinnamon
2 c. all-purpose flour

Boil raisins in water until all water is absorbed and then cool. Add applesauce, eggs, liquid sweetener and vegetable oil. Mix well. Blend in soda, flour, cinnamon, nutmeg and vanilla. Mix well. Pour into greased tube pan and bake at 350 degrees for 50 to 60 minutes or until test done. Serves 20. Each serving equals 1 bread, 1/2 fruit and 1 1/2 fat exchange.

------------------------

461888 -- DIABETIC POUND CAKE



2 c. flour
1/2 c. corn oil
2 eggs
3 lg. ripe bananas
1 tsp. vanilla
1 tsp. soda
1 1/2 tbsp. liquid sugar substitute
4 tbsp. buttermilk
1 c. raisins
1 1/2 c. pecans

Sift flour and soda. Add oil, sugar substitute and mix well until light. Beat eggs and add rest of ingredients. Beat until well mixed. Pour into loaf pan and bake at 350 degrees for 25 minutes.

------------------------

461889 -- DIABETIC PUMPKIN COOKIES



1 c. shortening
1 egg
2 c. flour
1/2 tsp. nutmeg
1 tsp. baking powder
1 c. cooked pumpkin
1 tsp. vanilla
1/4 tsp. allspice
1/2 tsp. baking soda
1 tsp. cinnamon
1 c. raisins
1/2 c. nuts, chopped

Soak raisins in hot water for 5 minutes. Drain. Cream shortening. Add pumpkin, egg and vanilla. Beat well. Mix dry ingredients. Add to creamed mixture. Mix well. Add raisins and nuts. Drop onto greased cookie sheets and press with a fork. Bake at 350 degrees for 12 minutes. Freeze them as otherwise they will get moldy. Yields 3 to 4 dozen cookies.

------------------------

461890 -- DIABETIC DATE NUT CAKE



1 c. butter or margarine
1 egg
1 tbsp. liquid sweetener
2 tsp. soda
1/4 tsp. cloves
1/2 tsp. cinnamon
1 c. dates, cut fine
1 1/2 c. applesauce
1 c. pecans, broken
1 tsp. vanilla
2 c. flour

Cream butter , add egg, sweetener and vanilla. Sift together all dry ingredients. Add applesauce, dates and pecans.

------------------------

461891 -- DIABETIC FROSTING



1/4 c. cream cheese
2 tsp. skim milk
Sweetener equivalent to 1/4 c.
powdered sugar
1/4 tsp. salt
1/2 tsp. vanilla
Food coloring

Cream cheese and milk thoroughly. Add sweetener, salt and vanilla. Add coloring last, if desired. Makes 1/3 cup frosting.

------------------------

461892 -- DIABETIC DATE COFFEE CAKE



1/3 c. mashed bananas
1/2 c. butter
3 lg. eggs
1 tsp. vanilla extract
1 1/4 c. water
3 c. unbleached flour
1 tsp. baking soda
2 tsp. baking powder
1 1/2 c. chopped dates

TOPPING:
1/3 c. chopped dates
1/3 c. chopped walnuts
1/3 c. flaked coconut

Beat together mashed bananas and butter until creamy. Add eggs, vanilla, and water. Beat and measure flour, baking soda, and baking powder. Stir in 1 1/2 cup of dates. Spoon batter into an oiled and floured 9x13 inch baking pan and spread evenly. Combine topping and sprinkle over batter. Bake at 350 degrees for 20-25 minutes or until a knife comes out clean. Cool on wire rack.

------------------------

461893 -- DIABETIC APPLESAUCE CAKE



1 stick margarine, melted & cooled
1 1/2 c. unsweetened applesauce
1 egg, beaten
2 c. self-rising flour
1 tsp. soda
1/2 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. salt
2 tsp. sugar twin
3 tsp. lemon flavor
1 1/2 c. raisins, chopped & floured
1/2 c. chopped nuts

Blend together margarine, applesauce and egg. Sift together flour, soda, spices and salt. Add sugar twin; add to mixture and heat well. Stir in lemon flavor. Fold in raisins and nuts. Pour into well greased and floured tube pan. Bake in preheated 350 degree oven for 30 minutes. Do not overbake.

------------------------

461894 -- DIABETIC COOKIES



1 stick margarine
1/4 c. milk
1 block unsweetened chocolate
1 box ground dates (optional)
1 box chopped raisins
1 c. chopped nuts
1/2 c. peanut butter
1 tsp. liquid sweetener
3 c. quick cooking oatmeal
1 tsp. vanilla

Cook margarine, milk and chocolate for 1 minute. Stir while cooking. Add raisins, nuts, peanut butter, sweetener, oatmeal and vanilla. Mix together with hands. Roll into walnut size balls. Makes 40 cookies at 120 calories each. Do not bake. May be frozen.

------------------------

461896 -- DIABETIC DIET COOKIES



1 2/3 c. plain flour
1 tsp. soda
1/2 tsp. salt or salt substitute
2 tsp. apple pie spice
1 c. diet margarine (I use Mrs.
Filberts)
6 tbsp. or 6 packs sugar substituted
(I use Sweet 'N Low)
1 tsp. vanilla
1 egg
1 c. unsweetened applesauce
2/3 c. raisins
1 c. All Bran cereal

Sift flour, salt, soda, and spices. Beat margarine, sugar substitute, vanilla, and egg until blended. Mixture will be rough and crumbly due to the margarine. Add dry ingredients and applesauce. Mix well after each addition. Stir in cereal and raisins. Bake in 9 x 13 inch pan at 375 degrees for about 15 minutes. Cool and cut in blocks. Can be frozen. About 23 calories per cookies.

------------------------

461897 -- DIABETIC CAKE



1/2 c. margarine
1 egg
1 tbsp. liquid artificial sweetener
1 tsp. vanilla
2 c. flour
2 tsp. soda
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1 c. chopped dates
1 3/4 c. unsweetened applesauce
1 c. chopped nuts

Cream margarine; add egg, sweetener and vanilla. Sift together dry ingredients and add to mixture. Add applesauce, dates and nuts. Beat with electric mixer on high speed for several minutes until well blended. Bake in Bundt pan at 325 degrees for 1 hour or until done.

------------------------

461898 -- DIABETIC CAKE



2 c. water
2 c. raisins
1 c. unsweetened applesauce
2 c. flour
1 tsp. vanilla
2 eggs
2 tbsp. liquid sweetener
3/4 c. cooking oil
1 tsp. baking soda
1 1/4 tsp. cinnamon
1/2 tsp. nutmeg

Cook raisins in water until water is gone. Cool. Then add applesauce, eggs, sweetener and oil. Mix well. Blend in baking soda and flour. Add remaining ingredients and mix well. You may add walnuts, or artificially sweetened fruit cocktail may be used instead of raisins, if desired. Bake at 350 degrees for about 40 minutes or more.

------------------------

461899 -- DIABETIC COOKIES



1 1/4 c. water
1 tsp. nutmeg
2 tsp. cinnamon
1/2 tsp. salt
2 c. raisins
1/2 c. shortening

Boil all ingredients for 3 minutes and let cool. Add:2 eggs
2 tbsp. water
2 c. sifted flour
1/4 c. brown sugar substitute
1/4 c. white sugar substitute
1 tsp. baking powder
1 tsp. baking soda

Drop by teaspoonful on greased cookie sheet. Bake for 10-12 minutes at 350 degrees.

------------------------

461900 -- BROWNIES FOR DIABETICS



1/2 c. margarine
3 scant tsp. liquid sweetener
2 sq. unsweetened melted chocolate
3/4 c. sifted flour
1/2 c. chopped walnuts
2 eggs
1 tsp. vanilla
1 tsp. baking powder

Cream margarine, sweetener, and chocolate, beat until smooth. Beat in eggs and vanilla; add flour, baking powder, and walnuts. Beat until smooth. Spread batter in greased 8 x 8 inch pan and bake at 350 degrees for 30 minutes. Cool in pan.

------------------------

461901 -- DIABETIC COOKIES



1 1/4 c. water
1 1/4 c. shortening
2 c. seedless raisins
1/2 tsp. nutmeg
2 tsp. cinnamon

Boil all of the above for 3 minutes. Let cool. Beat in 2 eggs. Dissolve 1/2 teaspoon salt, 1 teaspoon soda, 12 1/4 ground saccarin in 2 tablespoons water. Add to above mix and add 2 cups flour and 1 teaspoon baking powder. Bake at 350 degrees for 10-12 minutes.

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461902 -- DIABETIC APPLE CAKE



2/3 c. oil
5 tbsp. sugar substitute
1 egg
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 1/2 c. flour
1/2 c. raisins
1/2 c. water
1 1/2 c. chopped apples

Mix all ingredients. Pour into a lightly greased 9 x 9 inch pan. Sprinkle with nuts. Bake at 350 degrees for 30 minutes. Makes 16 servings. You can substitute carrots, bananas and pumpkin for the apples. All works well, can also be made into cupcakes.

------------------------

461903 -- DIABETIC CAKE



2 c. Bisquick
1 c. dates (cut up)
1 c. raisins
1 c. prunes (steamed and chopped)
1 c. applesauce
1/2 c. walnuts
2 tbsp. soft butter
1/2 tsp. soda
2 eggs

Combine all ingredients, putting the soda in the applesauce. Bake about 30 minutes at 300 degrees.

------------------------

461904 -- DIABETIC APPLESAUCE CAKE



1 stick margarine, melted
1 1/2 c. unsweetened applesauce
1 egg, beaten
2 c. flour
1 tsp. soda
1/2 tsp. cinnamon
1/4 tsp. cloves
Dash of nutmeg
1-2 tsp. Sugar Twin
1 1/2 c. chopped dates
1/2 c. pecans
1 c. raisins

Blend together margarine, applesauce and egg. Sift flour and all dry ingredients together. Add them to mixture, stir in vanilla and fold in dates and nuts. Bake in a well greased floured tube pan in preheated oven at 350 degrees for 30 minutes. Do not over bake.

------------------------

461905 -- BANANA RAISIN CAKE FOR DIABETICS



2 c. flour
1 1/2 tsp. baking powder
Non Nutrive sweetener equivalent to 1
1/2 c. sugar , 6 tsp. Sweet and Low
1 tsp. soda
1 tsp. salt
1/2 c. diet margarine
1 c. banana, about 3 mashed
1 tsp. lemon peel grated
1 tsp. vanilla extract
2 eggs
1 c. white raisins, chopped
1/2 c. nuts, chopped fine

Preheat oven to 350 degrees and bake 1 hour 20 minutes or until done.

------------------------

461906 -- DIABETIC CAKE



2 c. water
2 c. raisins
1 c. unsweetened applesauce
3/4 c. polyunsaturated oil
1 tsp. baking soda
1 c. flour*
1 c. oats*
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 eggs
2 tbsp. artificial sweetened
1 tsp. vanilla
1/2 c. pecans

*Or use 2 cups flour and no oats. Cook raisins in 2 cups of water until water evaporates. Add applesauce, eggs, sweetener and oil. Mix well, mix together flour, baking soda and spices. Blend into raisins, add vanilla and mix well. Pour into a greased and floured 8x8 inch cake pan. Bake at 350 degrees for 25 or 30 minutes. Refrigerate after first day. Cake without sugar spoils easily.

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461907 -- OATMEAL RAISIN COOKIES - DIABETIC



1/2 c. margarine
1 egg
3/4 c. flour
1 c. oatmeal
1/4 tsp. salt
1/2 tsp. soda
1 1/4 tsp. liquid artificial sweetener
1 tsp. vanilla
1/4 c. raisins
5 tbsp. orange juice concentrate,
undiluted

Mix all ingredients together and drop by teaspoonfuls onto cookie sheet, flatten. Bake at 350 degrees for 15-20 minutes. Yields: about 40 cookies. Exchange: 2 cookies = 1/2 bread.

------------------------

461908 -- DIABETIC CAKE



1/2 stick oleo
2 eggs
1 tbsp. Sucryl
1 tsp. vanilla
1 1/2 c. unsweetened applesauce
1/4 tsp. cinnamon
1/4 tsp. cloves
2 tsp. soda
1 c. pecans
1 c. chopped dates
2 c. flour



------------------------

461909 -- DIABETIC COOKIES



1 c. water
1/3 c. oil
2 c. seedless raisins
2 c. flour
2 tsp. cinnamon
1/2 tsp. nutmeg
2 eggs
1 tsp. baking powder
1 tsp. salt
1 tsp. soda
1/2 c. chopped nuts
2 tbsp. sweetener and water

Put water, oil, raisins and spices in saucepan and boil for 3 minutes. When cool, add remaining ingredients and drop by teaspoons on cookie sheet. Bake at 350 degrees until done.

------------------------

461910 -- DIABETIC POUND CAKE



2 c. flour
1/2 c. corn oil
2 eggs
3 lg. ripe bananas
1 1/2 tbsp. liquid sweetener
4 tbsp. buttermilk
1 c. raisins
1 tsp. soda
1 tsp. vanilla
1 1/2 c. pecans

Sift flour and soda. Add oil, liquid sweetener. Mix well until light. Beat in eggs. Add rest of ingredients. Beat until well mixed. Pour into loaf pan. Bake at 350 degrees for 25 minutes.

------------------------

461911 -- DIABETIC COOKIES



1 1/2 c. unsweetened applesauce
3/4 c. margarine
2 eggs
2 tbsp. cinnamon
1/2 tsp. allspice
1 1/2 c. flour
1 1/2 tsp. soda
1 tbsp. vanilla
1/3 c. brown Sugar Twin
2 c. oatmeal
1/2 tsp. salt
1 c. raisins
1/4 c. nuts

Mix applesauce, margarine, eggs, vanilla and Sugar Twin. Add the remaining ingredients. Drop by teaspoonfuls onto cookie sheet and bake 15 minutes at 375 degrees.

------------------------

461912 -- DIABETIC MOLASSES COOKIES



1/2 c. vegetable oil
1/4 c. molasses
1/4 c. sugar
1 egg
2 c. whole wheat flour
2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. cloves

Beat together the oil, the molasses, sugar and egg. Add the remaining ingredients and mix well. Chill dough for 2 hours or overnight.

------------------------

461913 -- DIABETIC ORANGE RAISIN CLUSTERS



1/3 c. vegetable oil
1/4 c. sugar
1 egg
2 c. whole wheat flour
2 1/2 tsp. baking powder
1 1/2 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. ground cloves
1/3 c. frozen undiluted orange juice
concentrate
1/4 c. honey
1 c. raisins
1 c. uncooked oats
1/4 c. sunflower seeds

Combine oil and sugar. Beat well. Add egg. Stir in flour, baking powder, cinnamon, baking soda, cloves, orange juice concentrate and honey.

------------------------

461914 -- DIABETIC COOKIES



1 3/4 c. flour
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1 tsp. baking soda
1/2 c. (1 stick) margarine
1/2 c. Sugar Twin
1 egg
1 c. applesauce (unsweetened)
1/2 c. raisins (chopped)
1 c. All-Bran Buds
1/2 c. finely chopped nuts

Preheat oven to 350 degrees. Sift together flour, cinnamon, nutmeg, cloves and baking soda. In large bowl, mix together margarine, artificial sweetener and egg. Mix in dry ingredients, alternating with applesauce. Fold in bran, raisins and nuts and mix thoroughly.

------------------------

461915 -- DIABETIC COOKIES



1 3/4 c. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 tsp. baking soda
1/2 c. margarine
1/2 c. Sugar Twin
1 egg
1 c. applesauce
1/2 c. raisins (chopped)
1 c. All-Bran Buds
1/2 c. finely chopped nuts



------------------------

461916 -- DIABETIC PEANUT BUTTER COOKIES



1 c. flour
1/2 c. creamy peanut butter
1 egg
1 tsp. vanilla
1/4 tsp. salt
1 1/2 tsp. baking powder
1/2 c. water
1 tbsp. liquid sweetener
1/2 c. salad oil

Mix all together in a large bowl. Shape into balls and place on an ungreased cookie sheet. Bake at 375 degrees for 12 to 15 minutes. You may add a little more flour if desired.

------------------------

461917 -- DIABETIC OATMEAL FRUIT DROP COOKIES



1/2 c. butter or oleo
1 tbsp. vanilla
1/4 c. white flour
1/2 tbsp. salt
1/2 c. dried fruit (figs, dates,
raisins, cut small)
1 c. quick uncooked oatmeal
2 eggs
1/4 c. whole wheat flour
1/2 tbsp. baking powder
Granular sweetener to equal
1/2 c. sugar
1/2 c. chopped walnuts

Melt butter, beat in eggs and vanilla. Sift together flours and baking powder. Add salt, sugar, fruit, nuts and oatmeal. Stir until blended. Drop by teaspoon onto greased cookie sheet. Bake at 350 degrees for 12 to 15 minutes.

------------------------

461918 -- DIABETIC RAISIN DROP COOKIES



1 1/4 c. hot water
1/2 tsp. nutmeg
1 tbsp. water
1 tsp. baking powder
1/2 c. oleo
2 tsp. cinnamon
1 tsp. Sweetener
1/2 tsp. salt
2 c. raisins
2 eggs, beaten
2 c. flour

Heat oven to 350 degrees. Grease cookie sheets. Combine hot water, oleo, raisins and let cool. Mix other ingredients together and add to first mixture. Drop by teaspoonsful on greased cookie sheet floured and bake for 15 to 18 minutes.

------------------------

461919 -- DIABETIC LEMON COCONUT COOKIES



1 stick oleo
1 egg
1/2 tsp. salt
2 tbsp. sweetener
2 tbsp. bottled lemon juice
1 c. coconut
1 1/2 c. flour
1/2 tsp. soda
1 tsp. baking powder

Mix oleo, egg and next 5 ingredients. Mix well. Add flour and coconut. Mix thoroughly and drop by spoonfuls onto greased cookie sheet. Bake at 350 degrees for 18 to 19 minutes. 3 cookies = 1 bread exchange.

------------------------

461920 -- DIABETIC COOKIES



1 1/2 c. butter or oleo
2/3 c. Sprinkle Sweet
3/4 c. buttermilk
2 eggs
1 tsp. soda
1 tsp. baking powder
2 c. flour
1 c. raisins
1 c. dates
1 c. nut meats (optional)

Follow directions as listed only put 1 teaspoon soda with the sour milk. Bake at 375 degrees for 10 minutes.

------------------------

461921 -- OATMEAL APPLESAUCE MUFFINS - DIABETIC



1/2 c. unsweetened applesauce
1/2 c. skim milk
3/4 c. dry quick cook oatmeal
2 tbsp. oil
3/4 c. flour
2 lg. eggs
2 tsp. vanilla
2 tsp. cinnamon
1 tsp. ginger
2 tsp. baking powder
1/2 tsp. salt
5 tsp. brown sugar

Combine oatmeal, applesauce, milk and oil. Let stand for 20 minutes. In another bowl combine flour, cinnamon, ginger, salt and baking powder. Add slightly beaten eggs, vanilla and brown sugar to oatmeal mixture. Add dry ingredients. Stir just enough to moisten. Spray muffin tins with vegetables spray. Fill tins 2/3 full. Bake at 350 degrees for 15-20 minutes.

------------------------

461922 -- DIABETIC NUT CAKE



1/2 c. oleo
1 egg
1 tbsp. liquid sweetener
1 tsp. vanilla
2 c. flour
2 tsp. soda
1/2 tsp. cloves
1/2 tsp. cinnamon
1 c. dates, cut fine
1 1/2 c. unsweetened applesauce
1 c. pecans

Cream oleo. Add egg, sweetener and vanilla; mix. Sift flour, soda, cloves and cinnamon. Add to first mixture. Stir applesauce, dates and pecans in last. Bake in pans or loaf for 1 hour at 350 degrees.

------------------------

461923 -- DIABETIC GRANOLA BARS



1 env. chocolate Alba 77 shake mix
3 tbsp. water
1/4 c. Grape Nut flakes
2 tbsp. chunky peanut butter
2 tbsp. raisins

Mix Alba 77 with water. Add remaining ingredients. Form 2x5 inch bars on aluminum foil and freeze for 2 hours.

------------------------

461924 -- DIABETIC CAKE



1 c. raisins
1 c. prunes
1 c. unsweetened applesauce
2 eggs
3/4 c. oil
1/4 c. Sweet and Low (42 pks.)
2 c. self rising flour
1 tsp. cinnamon
1 tsp. soda
1 tsp. nutmeg
1 c. walnuts
1 tsp. vanilla

Cook raisins and prunes in 1 cup of water. Let cool. Beat eggs and applesauce. Combine all other ingredients and bake at 350 degrees for 30-40 minutes in sheet pan.

------------------------

461925 -- DIABETIC CAKE



2 c. water
2 c. raisins
1 can unsweetened applesauce
3/4 c. cooking oil
1/2 tsp. vanilla
1 c. chopped nuts
1/2 tsp. nutmeg
1 1/4 tsp. cinnamon
2 tbsp. liquid sweetener
2 eggs
2 c. flour
1 tsp. baking soda

Cook raisins in water until water is gone. Add applesauce, eggs, sweetener, and oil; mix well. Blend in soda and flour. Add remaining ingredients and mix well. Bake at 350 degrees for 35 minutes.

------------------------

461926 -- DIABETIC COOKIES



3 med. bananas, mashed
1 tsp. vanilla
1 1/4 c. chopped walnuts
1/3 c. oil
2 c. rolled oats
1/4 c. raisins

Combine bananas, oil, and vanilla. Stir in oats, walnuts, and raisins. Drop by tablespoonfuls onto greased cookie sheet. Press lightly with fork. Bake 10-12 minutes until golden brown at 350 degrees.

------------------------

461927 -- DIABETIC FRUIT BARS



1 c. chopped dates
1/2 c. chopped prunes
1/2 c. raisins
1 c. water

Boil 5 minutes and add 1 stick oleo. Let cool. Add: 1 tsp. vanilla 1 c. flour 1 tsp. soda 1/2 c. nuts Bake for 25 minutes at 350 degrees in a 9x13 Pyrex dish.

------------------------

461928 -- DIABETIC UNBAKED FRUIT CAKE



1 box graham cracker crumbs
1 box (8 oz.) dates
1 sm. jar maraschino cherries
1/2 c. golden raisins
1/2 c. raisins
2 pkg. diced dried fruit mix
1 c. pecans
2 (8 oz.) cans crushed pineapple in
own juice

Drain cherries and discard liquid. Place in small saucepan. Add enough water to cover. Let come to a boil; drain and repeat. Drain again and cover with cold water. Drain and chop dates, pecans, add diced fruit then add graham cracker crumbs. Drain juice from pineapple reserving juice from 1 can. Pour juice and pineapple over fruit and cracker crumbs. Mix thoroughly until all is moistened. Empty mixture in loaf pan sprayed with non-stick spray, cover with wax paper and press firmly in pan. Chill several hours or freeze before cutting. Yield 40 servings. Exchanges: 1 fruit, 1/2 bread, 1/2 fat, calories 111, carb. 21, protein 1.5 gm., Sodium 56 mg., fat 3 gm.

------------------------

461929 -- DIABETIC PUMPKIN BARS



1 1/4 c. flour
1/2 c. margarine
3/4 c. Sugar Twin
3 eggs
1 1/4 tsp. baking powder
1 (16 oz.) can pumpkin
2 tsp. cinnamon
1/2 c. raisins

Cream flour, shortening and Sugar Twin together. Add eggs, pumpkin, and baking powder. Stir until smooth. Add raisins. Bake at 350 degrees for 45 minutes. Sprinkle top with chopped nuts, if desired.

------------------------

461930 -- DIABETIC EASTER FUDGE



1 sq. unsweetened chocolate
1/4 c. evaporated milk
1/2 tsp. vanilla
1 tsp. artificial liquid sweetener
1 pkg. vanilla or chocolate
artificially sweetened pudding
powder (or 8 tsp. finely chopped
nuts)

Melt chocolate in top of double boiler over boiling water. Add evaporated milk and mix. Cook 2-3 minutes, then add vanilla and sweetener. Spread on small foil pie pan or plate. Chill. Cut into 8 pieces. Form into egg shaped balls and then roll lightly in pudding powder or chopped nuts.

------------------------

461931 -- DIABETIC COOKIES



1 1/2 c. unsweetened applesauce
3/4 c. margarine
2 eggs
1 tbsp. vanilla
1/3 c. Brown Sugar Twin
2 c. oatmeal
1 tbsp. cinnamon
1/2 tsp. allspice
1 1/2 c. flour
1 1/2 tsp. soda
1/2 tsp. salt
1 c. raisins
1/4 c. nuts

Mix the first 5 ingredients well; add the remaining ingredients. Drop by teaspoonfuls onto cookie sheet and bake 15 minutes at 375 degrees.

------------------------

461932 -- DIABETIC NUT COOKIES



1/2 c. flour
1/4 tsp. baking powder
1/8 tsp. salt
1/2 tsp. Sweet 'N Low
2 tbsp. unsweetened orange juice
1/2 tsp. vanilla
2 tbsp. vegetable shortening
2 tbsp. chopped nut meats
2 tbsp. grated orange rind

Mix together first 7 ingredients and stir well. Add nut meats and orange rind. Drop by large teaspoonfuls on greased cookie sheet. Bake at 350 degrees for 10 minutes.

------------------------