PEANUT BUTTER BALLS
1/3 c. peanut butter
1 tsp. vanilla
2/3 c. unsweetened coconut, shredded
1/4 c. chopped nuts
1 tsp. lemon rind
1/2 c. raisins
Mix all ingredients together. Form into bite size balls. Chill until firm.
Yields 14 balls.
Exchanges: 1 ball = 1/2 fruit and 1/2 fat.
Calories per ball = 88. Carbohydrate = 6 grams. Protein = 2 grams. Fat = 7 grams.
RED, WHITE & BLUE SALAD
2 c. peeled apples
1/2 c. blueberries, unsweetened
1/2 c. strawberries, unsweetened
1/2 c. grapes
Combine all fruit in bowl. Toss lightly and serve.
Yields 7 (1/2 cup) servings.
Exchanges: 1 serving = 1 fruit.
Calories per serving = 37. Carbohydrate = 10 grams. Protein = trace. Fat = 0.
FROZEN BANANA
1/2 banana, peeled
2 tbsp. skim milk
1/4 c. Grape Nuts cereal, crushed to crumbs
Dash of ground cinnamon
Dash of ground nutmeg
Insert an ice cream stick deeply into the cut end of the banana. Dip the banana in milk and roll in cereal crumbs and spices. Wrap in plastic and freeze.
Yields 1 serving.
Calories = 68. Cholesterol = 16 grams. Protein = 1 gram. Fat = 0 grams.
SUGARLESS PRUNE CAKE
1 c. raisins
1 c. prunes
1 c. dates, chopped
2 c. water
2 sticks oleo
2 tsp. vanilla
2 c. flour
1 tsp. salt
1 tsp. cinnamon
2 tsp. soda
4 eggs
1 c. chopped nuts
Boil fruits and water 5 minutes. Add oleo, set aside to cool. Beat 4 eggs. Add vanilla, flour sifted with salt, soda and cinnamon, then fruit mixture and nuts. Mix well. Grease and flour a horn pan, pour in batter. Bake at 350 degrees until a toothpick comes clean. Note: May be baked in several small foil loaf pans, cooled and frozen.
ORANGE DATE BARS
1 c. chopped dates
1/3 c. sugar
1/3 c. vegetable oil
1/2 c. orange juice
1 c. flour
1 1/2 tsp. baking powder
1 egg
1 tbsp. grated orange rind
Combine dates, sugar, oil and juice in saucepan and cook for 5 minutes to soften dates. Cool. Add remaining ingredients and mix well. Spread into an oiled 8 x 8 inch baking pan. Bake at 350 degrees for 25-30 minutes. Cool before cutting into 36 bars.
SUGARLESS COOKIES
1 c. Raisins
1 c. Water
¾ c. Shortening
2 Eggs
1 tsp. Vanilla
1 (6 ounce) can frozen sugarless apple juice thawed and diluted to make 1 1/2 cups liq
3 c. Flour
½ tsp. Baking Powder
1 tsp. Soda
1 tsp. Cloves
2 tsps. Cinnamon
pinch of salt
½ c. Chopped Nuts
1 c. Coconut
Simmer raisins with water for 15 minutes. Drain juice and add enough water to measure 3/4 cup. Cream shortening and eggs. Add vanilla sugarless apple juice thawed and diluted to make 1 1/2 cups liquid. Beat well. Sift together flour, baking powder, soda, 1 teaspoon cloves, cinnamon and salt. Add to egg mixture and beat well. Stir in raisins and the 3/4 cup raisin liquid, chopped nuts and coconut. (A little sugar twin may be added also.) Drop rounded tablespoons on a cookie sheet sprayed with Pam. Bake at 350 degrees, for 10-12 minutes. These freeze well.
LEAN PIE CRUST
1/2 c. flour
1/4 tsp. salt
1/4 tsp. baking powder
1/4 c. diet margarine
Mix flour, salt and baking powder. Add margarine. Cut with pastry blender until mix does not stick to bowl. Shape in ball. Chill for 1 hour. Roll on floured board. Bake at 425 degrees for 12 minutes.
Makes 1 crust.
SUGARLESS APPLE PIE 2
6 c. red delicious apples, peeled & sliced
1 (6 oz.) can sugarless apple juice
2 tbsp. cornstarch
1/2 tsp. cinnamon
1/4 tsp. nutmeg
Pastry for 2 crust pie
Simmer apples in juice about 5 minutes. Mix cornstarch and spices with a small amount of water. Add to apples, boil until thickened. Line pie plate with favorite pastry. Add apples. Cover with top crust, seal edges. Bake at 400 degrees until crust is browned. Note: Frozen blueberries may be substituted for apples. Omit the spice. Fresh or frozen peaches may be used instead of apples. Add a little nutmeg, but no cinnamon.
SUGARLESS CAKE WITH PINEAPPLE
1 c. raisins
1/2 c. dates, chopped
1/2 c. crushed pineapple (packed in juice)
1 c. water
1/4 lb. margarine
1 1/2 c. flour
1 tsp. soda
1 tsp. vanilla
2 eggs
1/2 c. chopped nuts
Boil raisins, dates, pineapple and water for 3 minutes. Add margarine and let cool. Beat eggs and vanilla. Add flour sifted with soda. Add cooled fruit mixture and nuts, mixing well. Pour into greased and floured 9 x 13 inch pan. Bake in 350 degree oven approximately 25 minutes, or until a toothpick in center comes out clean. Cool. May frost with 8 ounce cream cheese mixed with 1/4 cup honey.
DATE DIET SALAD
1 c. pineapple juice
3 tbsp. Sugar Twin
1 env. unflavored gelatin
1 #2 can crushed pineapple, drained
5 tbsp. lemon juice
1/2 c. chopped nuts
1 (3 oz.) pkg. cream cheese
1 tbsp. grated lemon peel
1 c. dates, chopped
Dash of salt
Part 1: Soften gelatin in 1/2 cup pineapple juice; dissolve over hot water. Mix with remaining juice, crushed pineapple and sugar twin. Spray 1 quart mold with Pam, arrange few pieces of dates in bottom. Cover with 1 cup of pineapple mixture. Chill until set. Part 2: Blend grated lemon peel, salt and cream cheese. Gradually add the remaining pineapple. Stir in dates and nuts. Pour over first layer in mold and chill until firm.
LOW CAL SALAD DRESSING
Mix together and chill: 6 tbsp. lemon juice or vinegar 3 tbsp. onion, finely chopped Dash pepper Chopped parsley or green pepper, horseradish or mustard may be added if desirable. 1 tablespoon = 3 calories.
BUTTERMILK DRESSING
1/3 c. low fat yogurt
1/2 c. buttermilk
3 tbsp. reduced calorie mayonnaise
1 tbsp. dry Ranch style dressing mix Combine, cover tightly, keep 5 days.
Makes 1 cup.
1 serving = 2 tablespoons. 1 serving = 1/2 fat.
LOW - CALORIE COOKED DRESSING
1/3 c. instant non-fat dry milk
1 1/4 tsp. dry mustard
1 tsp. salt
1/8 tsp. freshly ground pepper
1 tbsp. all-purpose flour
1 med. egg
1 c. water
2 tbsp. white vinegar
1 tbsp. margarine
Sugar substitute 6 tsp. sugar
Combine dry ingredients in top of double boiler. Beat egg slightly and combine with water and vinegar. Add to dry ingredients slowly, stirring to blend well. Cook over simmering water, stirring constantly until thick and smooth. Remove from heat; add margarine and sweetener, blend well.
Pour into 1 pint jar, cover. Store in refrigerator.
Nutrition Note: Up to 1 1/2 tablespoons may be considered free in diabetic exchange. 1 1/2 tablespoons = 21 calories.
BEEF AND CABBAGE ROLL
1 lb. hamburger, sauteed
1 onion, chopped, sauteed
1/2 head cabbage, sauteed
Add Dijon mustard
Salt & pepper
Roll 2 Pepperidge Farm shells (in freezer section of grocery store) to 4 x 18 inch. Add hamburger mix over roll. Bake at 400 degrees for 20 minutes. Bake at 350 degrees for 20 minutes. Can serve with mushroom sauce or gravy over top.
POOR MAN’S STEAK - AMISH RECIPE
3 lb. hamburger
1 c. cracker crumbs
Salt & pepper
1/4 c. chopped onion
1-2 cans mushroom soup
Mix well and press onto cookie sheet. Chill overnight to set. Cut in squares, roll in flour and brown both sides. Place in baking dish. Pour soup over meat mixture. Bake at 350 degrees for 1 hour.
VEGETARIAN’S SPECIAL K LOAF
5 c. Special K cereal
5 eggs, beaten
1 c. chopped walnuts
1 lg. carton cottage cheese
2 tbsp. McKay chicken seasoning or onion soup mix
1 lg. onion, chopped
Chopped celery, if desired
Saute onion in 1/4 cube margarine. Mix all ingredients together and turn into greased loaf pan. Bake 45 minutes. Freezes well. To serve after freezing, reheat in oven 20 minutes.
TURKEY - STUFFING LOAF
4 tsp. margarine
2 sm. apples, pared & diced
1/2 c. each shredded carrot, diced onion, celery, green bell pepper
13 oz. ground turkey
4 slices bread, cubed
1/2 c. plain low fat yogurt
2 eggs, beaten
1/4 tsp. each poultry seasoning & salt
Preheat oven to 375 degrees. In non-stick skillet, heat margarine until hot. Add apples and vegetables and saute, stirring constantly until apples are soft. Remove from heat and stir in remaining ingredients. Spray a 9 x 5 x 3 inch loaf pan with Pam, transfer turkey mixture to pan. Bake until set, 35-40 minutes. Remove from oven, let stand 5 minutes. Invert on serving plate. Or cook in microwave about 15 minutes.
Makes 4 servings.
Nutritive Note: Serve size + 1/4 loaf. 330 calories; 33 g. cho; 27 g. pro; 594 mg. sodium; 201 mg. chol.
PETER’S GRILL VEGETABLE SOUP
1/2 c. onions, 1/2″ cubes
1/2 c. celery, 1/2″ cubes
1/2 c. carrots, 1/2″ cubes
1/2 c. potatoes, 1/2″ cubes
1 (16 oz.) can whole tomatoes
1/2 tsp. sugar
1 c. frozen mixed vegetables
5 c. water
Salt & pepper to taste
In a kettle saute onions, celery, carrots and potatoes for about 15 minutes. Add tomatoes, sugar, frozen mixed vegetables and water. Simmer until vegetables are done, about 15 to 20 minutes. Salt and pepper to taste.
6 servings.
HEARTY ZUCCHINI SOUP
2-4 tbsp. butter or margarine
2 sm. white onions, thinly sliced
1 lg. celery rib, scraped & thinly sliced
1 lg. carrot, scraped & thinly sliced
3 c. chicken broth*
3 med. zucchini, unpeeled & cut into quarters lengthwise & thinly sliced
Salt (opt.) & pepper (to taste)
*May be made with low salt chicken bouillon granules. In heavy soup pot melt butter or margarine and saute onions, celery and carrot until soft. Stir in 1/2 cup broth and zucchini. Cook until zucchini is tender, 10 to 12 minutes. Add remaining broth and simmer slowly until vegetables are tender, but still hold their shapes. Season to taste. Serve hot, sprinkled with cheese if desired.
Serves 6. (May add more carrots and celery if desired.)
BROWNIES
1/2 c. (1 stick) margarine
1 1/2 (1 oz.) squares unsweetened chocolate
1 c. sugar
2 eggs
1 tsp. vanilla
3/4 c. flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. chopped nuts
Melt margarine and chocolate in saucepan over very low heat. Remove from heat, blend and stir in sugar. Add eggs, one at a time, beating well. Add vanilla. Sift flour, baking powder and salt together and beat into chocolate mixture. Pour into a greased 9″ square pan. Sprinkle nuts over top. Bake at 350 degrees for 25 minutes. Cut into squares before completely cooled.
*Tip cutting with a plastic knife will make for smoother cutting.
GAZPACHO
4 tomatoes, quartered
1/2 sm. onion, sliced
1/2 green pepper, seeded, sliced
1/2 cucumber, sliced
4 sprigs parsley
1 clove garlic
1 tsp. instant beef bouillon
1 tsp. salt (opt.)
1/4 tsp. pepper
2 tbsp. canola (Puritan) oil
2 tbsp. vinegar
3/4 c. cold water
2 ice cubes
Put all ingredients in blender. Cover. Blend 15 seconds or until all ingredients pass through blades. Do not over blend. Serve garnished with toasted croutons, or any of the vegetables used in the soup, thinly sliced or chopped. Makes six servings. Serve cold.
RHUBARB BARS
1 1/2 c. sugar
2 tbsp. Cornstarch
1/4 c. water
1 teaspoon vanilla
1 1/2 c. flour
1 c. brown sugar
1/2 tsp. Soda
1 c. soft butter or margarine
1/2 c. chopped walnuts
Mix sugar,cornstarch, and water, cook until thick. Add vanilla. Mix flour, sugar, soda, butter, and nuts until crumbly: Pat about 2/3 of crumb mixture in 9″x13″ pan. Pour over the rhubarb mixture. Top with remaining crumbs. Bake 30 to 35 minutes at 375 degrees.
CARROT SALAD
1 1/2 c. grated carrots
1 c. raisins
1/2 c. sliced celery
1/2 c. chopped nuts
1/3 c. mayonnaise
1/4 tsp. salt (opt.)
Combine ingredients and chill. (Can use “light”, no cholesterol mayonnaise.)
CLUB TURKEY CASSEROLE
1/4 c. margarine
1/3 c. flour
1 c. turkey*
2 c. skim milk
1 1/2 tsp. salt
1/2 c. blanched almonds, slivered & toasted
1 c. brown rice, cook & should yield 4 c.
2 1/2 c. diced, cooked turkey
1 (3 or 4 oz.) can mushrooms, drained
1/2 c. chopped pimiento
1/3 c. chopped green pepper
*Or chicken broth made with 2 teaspoons chicken bouillon in 1 cup water. Cook rice. In a large size pan, melt margarine, blend in flour. Stir in broth and milk. Cook over low heat until thickened, stirring constantly. Stir in remaining ingredients except almonds. Pour into spray treated 9″x13″ pan. Top with almonds and bake at 350 degrees, uncovered. May omit salt for no salt low cholesterol diet.
SWEET ‘N SOUR CHICKEN
1/2 c. chopped green pepper
1/2 c. chopped carrots
1/2 c. chopped onion
3/4 c. lite catsup
2 tbsp. Vinegar
2 tbsp. low sodium soy sauce
1 c. pineapple juice
1/4 c. brown Sugar Twin
1/2 tsp. garlic powder
1/4 tsp. freshly ground pepper
Dash ground ginger
1 c. pineapple chunks, drained
Heat margarine in large skillet until melted. Add green pepper, carrots and onion. Cook and stir 5 minutes. Add catsup, pineapple juice, vinegar, soy sauce, Sugar Twin, garlic powder, pepper and ginger. Cook, stirring, until it boils. Add pineapple chunks. Arrange skinned chicken parts (about 3 lbs.) in 9″x13″ pan. Pour sauce over all. Cover tightly with foil. Bake 45 minutes in 400 degree oven. Uncover and bake 30 minutes or until done.
Serve with rice.
Good recipe for those on a no salt, no sugar, low cholesterol diet.
MEAT LOAF 3
Altered for low salt, no sugar, low cholesterol diet. 1/2 c. dry bread crumbs 1/4 c. dried milk 1/2 c. water 1/4 c. chopped green pepper 1 med. onion, chopped 2 egg whites 1/4 c. low sodium catsup 2 tsp. prepared horseradish 1 tsp. prepared mustard Combine ingredients; mix well. Pack in 9″x5″ loaf pan or 2 small pans. Spread with Topping:
–TOPPING–
3 tbsp. brown Sugar Twin
1/4 c. light low sodium catsup
1/4 tsp. nutmeg
1 tsp. dry mustard
Blend all ingredients. If made in 2 small pans, one may be frozen. Bake 45 minutes at 375 degrees.
DIABETIC DATE BARS 2
Night Before: Mix 1 cup chopped dates, 1 1/2 cups applesauce (unsweetened). Cut up dates into applesauce. Add 3 to 4 packets of equal, refrigerate overnight. 1 tsp. vanilla 1/2 c. margarine, melted 2 c. flour 2 tsp. soda 1/4 tsp. cloves 1/2 tsp. cinnamon Mix dry ingredients. Add beaten eggs, margarine and vanilla. Add date mixture last. Pour into 9″x13″ pan. Sprinkle with 1/2 cup chopped pecans. Bake at 350 degrees for 30 minutes.
EGG SUBSTITUTE
1 tbsp. dry milk
2 egg whites, from lg. eggs
2 tsp. corn oil
4 drops yellow food coloring
Sm. bowl
Sprinkle powdered milk over egg whites and oil beat with fork add coloring beat until smooth.
Makes 1 egg.
NO SALT DRY SOUP MIX
2 c. non-fat dry milk
3/4 c. cornstarch
1/4 c. instant chicken bouillon
2 tbsp. dry onion flakes
1 tsp. thyme
1 tsp. basil
1/8 tsp. pepper
Use 1/3 cup mix to 1 cup boiling water. May add vegetables. Whole kernel corn, leftover meat.
DIABETIC FRUIT BARS 4
–FRUIT MIXTURE–
1/2 c. raisins
1/2 c. chopped prunes
1 c. water
Boil fruit together for 5 minutes. Add 1/2 cup butter or margarine, set aside to cool.
–BATTER–
2 eggs, beaten
1 tsp. soda
1 tsp. vanilla
1/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 c. flour
1/2 c. chopped nuts
Add batter to fruit mixture. Bake in an 11″x7″ greased pan at 350 degrees for 25 to 30 minutes. Cool and cut.