DIABETIC RAISIN COOKIES
Nancy Rayburn
Ingredients:
½ cup margarine
¼ cup sugar
Heat-stable sugar substitute equivalent to 2 Tbs. sugar
1 tsp. vanilla
1 large egg
1 ½ cup all-purpose flour
½ cup uncooked quick oats
2 tsp. baking powder
½ cup raisins
1 tsp. flour (to flour glass)
Instructions:
1. In large bowl of an electric mixer, cream together margarine, sugar, sugar substitute, vanilla, and egg until batter is light.
2. Add flour, oats, baking powder, and raisins; blend well.
3. Gather dough together, roll into a ball, and cover with plastic wrap.
4. Chill 2 hours or overnight.
5. Preheat oven to 375°.
6. Roll dough into ¾ inch balls; place 1½ inches apart on a nonstick cookie sheet. Flatten cookies with bottom of a lightly floured glass.
7. Bake cookies about 8-10 minutes or until they are firm and golden brown.
8. Cool cookies before serving.
1 serving = 2 cookies 110 calories 1 starch + 1 fat. Suitable for low sodium diets.
DUTCH APPLE PIE (DIABETIC)
Nancy Rayburn
Ingredients:
¼ cup flour
½ tsp. cinnamon
½ cup unsweetened frozen apple juice concentrate
½ cup quick cooking oats
5 cups sliced baking apples
sweetener to equal ½ cup sugar
Pie crust for 1 pie
Topping:
¼ cup flour
½ cup quick cooking oats
1 tsp. cinnamon
1 pkg. sugar free instant vanilla pudding mix
½ cup butter or margarine
Instructions:
1. Mix flour, oats, cinnamon, and sweetener with a fork.
2. Pour over sliced apples and mix well.
3. Pour apple juice over top of apples and mix well again.
4. Put apple mixture in pie crust, set aside.
For topping:
1. Mix dry ingredients with fork.
2. Add butter and cut into dry ingredients with a pastry blender or 2 knives until it resembles coarse crumbs.
3. Pour mixture over pie filling and press down evenly over apples.
4. Bake at 400° for 45-55 minutes.
2 bread, 3 fat, and 1 fruit exchange
251 calories, 12g. fat, 283 mg. sodium, 5mg. cholesterol per serving.
Yield: 12 servings
FROZEN FRUIT SLUSH
Pauline King
Ingredients:
½ of 12 oz. can frozen lemonade (not diluted)*
½ of 12 oz. can frozen orange juice (not diluted)*
1 8oz. pkg. frozen strawberries
1 16 oz. can crushed pineapple and juice.
3 or more diced bananas
2 ½ cups water
½ cup sugar
Optional: 1 cup frozen blueberries.
* Use left-over juice the regular way.
Instructions:
Partially thaw juices and fruit ingredients, including juice from strawberries and put in very large bowl. May add more water. Stir all ingredients. Put mixture into individual 4 or 5 oz. cups, leaving about ½ inch at top of cup. Cover and store in freezer. Take out cups 60 minutes before serving time.
Serves 15-20; freeze and use as needed.
SKILLET CABBAGE (STIR FRY)
Pauline King
Ingredients:
2 Tbs. oil
2/3 Cup onion, chopped.
3-4 Cup finely sliced cabbage
½ Cup coarsely shredded carrots
1/8 tsp. paprika
½ tsp. salt
Pepper
2 tsp. soy sauce (optional)
Instructions:
1. Heat oil in skillet.
2. Add onion and stir fry briefly.
3. Add: cabbage and carrots. Stir fry about 5 minutes on medium heat until vegetables are crisp-tender.
4. Add remaining ingredients, blend and serve immediately.
Variations:
Indonesian -When vegetables are crisp-tender, pour over 2 eggs beaten. Cook a few minutes longer over low heat, stirring just enough to allow eggs to become cooked. Serve as a main dish with rice.
Vietnamese -Top with generous sprinkling of roasted peanuts. Serve with rice and pass soy sauce. Slivers of meat may be added at beginning with onion.
Pauline - Stir in about ½ cup shredded cheese and serve immediately. I also add some water chestnuts for added crunch. I often add broccoli and/or cauliflower. Sometimes I top it with Chinese noodles.
SPICY POTATO SOUP
Pauline King
Ingredients:
½ lb. lean hamburger
1 small onion chopped
4 cups water
1 tsp. pepper
4 cups cubed potatoes
3 cans (8oz. ea.) tomato sauce
1 tsp. salt
4 drops hot pepper sauce
Instructions:
1. Brown hamburger in a skillet. Drain off grease.
2. Add rest of ingredients, mix well.
3. Bring to a boil, reduce heat and simmer for 1 hour.
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