Diabetic Recipes - Recipes for Diabetes

Pumpkin Soup

2009-02-07T03:13:00.000-07:00

Pumpkin Soup

I have made this with pumpkin and with butternut squash, thats the only ingredient that you have to change.

1 tbsp. canola oil
1 granny smith apple, peeled, cored and coarsely chopped
1 leek, white part only, finely chopped
5 cups vegetable broth
1 sweet potato, peeled, halved lengthwise, and cut in 1/2-inch slices
1 can about 16 ozs. pureed pumpkin
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg or cloves
salt and freshly ground black pepper, to taste
4 tsps. minced fresh chives, for garnish (optional)

In a large, heavy saucepan, heat oil over medium-high heat.
Saute apple and leek until leek softens, about 4 minutes.
Add broth, sweet potato, pumpkin and spices.
Bring to a boil, reduce the heat to a simmer and cook until sweet potato and apple are soft when pierced with a knife, about 20 to 25 minutes.
Transfer soup to a blender or food processor and puree.
Pour into 6 bowls.
Garnish each bowl with chives (if desired) and serve.
Makes 6 servings.
Calories 88, Fat 3 g, Carbs 15 g, Protein 3 g, Fiber 3 g, Sodium 488 mg.
Points 1.

Diabetic Recipes

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Gingery Miso Tahini Spread

2009-02-06T03:12:00.000-07:00

Gingery Miso Tahini Spread

2 tbsps. red miso
3 tbsps. toasted sesame tahini or soy nut butter
1 tbsp. water or stock
squirt of fresh lemon juice optional
1/4 tsp. ground ginger or 1/2 tsp. fresh ginger
juice from grated ginger root
1 clove garlic, pressed
1 tbsp. slivered scallion greens or chives

In a small bowl, combine all ingredients.
Spread on artisan bread, such as sweet potato bread, and serve with soup. Keeps, covered, in the refrigerator 1 to 2 weeks.
Makes 6 servings.
Calories 50, Fat 3 g, Cholesterol 0 mg, Sodium 240 mg, Carbohydrate 4 g, Fiber less than 1 g, Sugars 1 g, Protein 2 g.
Points 1.

Diabetic Recipes

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HOLIDAY CHICKEN SAUTE

2008-12-27T05:32:00.001-07:00

Serves 4-6

6 chicken drumsticks

6 chicken thighs

2 tablespoons vegetable oil or chicken fat

3 small zucchini, cut into 1/2-inch slices

3 medium-sized carrots, peeled and cut into 1/2-inch slices

1 large onion, sliced into rings

2 tablespoons fresh lemon juice

2 tablespoons honey

1 lemon, thinly sliced

1 teaspoon salt or to taste

1 teaspoon paprika

1 tablespoon cornstarch

2 tablespoons cold water

In large, deep skillet or Dutch oven over medium-high heat, heat oil. Saute drumsticks and thighs in hot oil until lightly browned on all sides, about 15 minutes. Remove from skillet. To pan drippings, add zucchini, carrots, and onion; saute 3 minutes. Return chicken to skillet; Add lemon juice, honey, lemon slices, salt, and paprika. Reduce heat to medium-low; cover and cook 20 to 25 minutes longer or until chicken and vegetables are tender.

In cup, place cornstarch; add water and blend to form a smooth paste. Stir into skillet and cook until slightly thickened. To serve, arrange chicken, lemon slices and vegetables on large platter; spoon sauce on top.

Chicken Recipes - The Perdue Chicken Cookbook

Eggscape

Chicken Recipes

January Horoscopes

Chicken and Chicken Dressing Recipes

2008-11-23T00:27:00.000-07:00

~STUFFED CHICKEN

Put a pint of milk into a saucepan with a good
handful of crumbs of bread and boil until very thick. Set away to cool.
Add to this parsley, chopped green onion, thyme, salt, pepper, piece of
butter and the yolks of four eggs, and place in body of chicken, sewing
up the opening. Roast the chicken between rashers of bacon.

Turkey Recipes

Chili's Monterey Chicken

2008-10-19T16:33:00.002-07:00

Diabetic Recipes

Chili's Monterey Chicken

1 boneless skinless chicken breast
2 teaspoons barbeque sauce (Bull's Eye is best)
2 slices of well cooked bacon, drained
1/4 c.. mixture of Monterey Jack and Sharp Cheddar Cheese

Pound chicken breast until it is flattened; season with salt and pepper. Spray a nonstick skillet with cooking spray; cook chicken until done. Transfer to a serving plate. Top chicken breast with barbeque sauce, bacon and cheese. Broil in oven, or melt the cheese in a microwave. Sprinkle with a small amount of cold chopped tomatoes and chives.

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Free Recipes

2008-09-30T07:43:00.001-07:00

COLD SLAW, WITH ONION. MRS. E.

Slice cabbage fine on a slaw cutter. To a dish of cabbage use one

large onion, also sliced fine. Mix with good vinegar; salt, pepper

and sugar to taste.

October Horoscopes

Poultry Recipes - Recipes for Poultry

2008-09-30T07:42:00.001-07:00

DUTCH TOAST.

Jewish Recipes

Take the remains of any cold poultry or meat, mince it and season
highly; add to it any cold dressed vegetable, mix it up with one or
more eggs, and let it simmer till hot in a little gravy; have ready
a square of toast, and serve it on it; squeeze over a little
lemon-juice, and sprinkle with white pepper. Vegetables prepared
in this way are excellent; cauliflower simmered in chicken broth,
seasoned delicately and minced on toast, is a nutritive good luncheon
for an invalid.

Jewish Recipes

Bill Austin

Cookbook Recipes - Polenti

2008-09-28T15:14:00.001-07:00

For the gravy: Make a little broth with veal bone, a small piece of
beef, a pig's foot, neck, feet and gizzard of chicken. In a separate
kettle cook in hot oil one sliced onion, one clove of garlic, a little
parsley, one bell pepper, one tomato, a small piece of celery, and a
carrot. Cook until soft and then add this to the broth with a few dried
mushrooms. Cook slowly for thirty minutes and then strain.

For the mush: Boil corn meal until it is thoroughly done and then cool
it until it can be cut in slices for frying. Mix butter and olive oil
and heat in a frying pan and into this put the slices of corn meal,
frying to a light brown. Place the fried corn meal in a platter in
layers, sprinkling each with grated Parmesan cheese, salt, and pepper.
Take parsley and one clove of garlic chopped fine and a can of French
mushrooms cut in quarters, and fry in butter, then add enough gravy to
pour over the fried corn meal. Place this in an oven for a few minutes
then serve.

Barbecue Recipes
Apple Recipes

SPICY SOUTHWESTERN CASSEROLE

2008-08-11T08:30:00.001-07:00

Serves 6-8

Is there a teenage cook in the family? He or she could make this for the family dinner one night this week.

8 chicken franks

2 cans (15-ounces) chili

1 cup yellow cornmeal

2 teaspoons baking powder

1 teaspoon salt or to taste

2 eggs

2/3 cup melted butter or margarine

1 cup sour cream

1 can (16 ounces) niblets-style corn, drained

1/4 pound grated Monterey Jack or Cheddar cheese

1 can (4 ounces) chopped, mild green chilies, drained

Preheat oven to 375oF. Cut franks in half lengthwise. Place chili in bottom of a buttered 7x14x2-inch baking dish. Arrange franks, cut side down, on top of chili. In medium size mixing bowl, mix dry ingredients. Add eggs, butter, and sour cream and blend thoroughly. Fold in corn. Sprinkle half of the cheese and green chilies over the layer of franks. Top with half of the corn mixture. Sprinkle with remaining cheese and chilies and finish with a layer of corn mixture. Smooth the top with a spatula. Bake in the middle of oven for 35 to 40 minutes, or until top is lightly browned and toothpick inserted in corn layers comes out clean.

PHOTO: School's open, and crunchy Tater-Chip Drumsticks, fresh vegetables and frozen-juice "slush" earn high lunch bag... - 5

Chicken Recipes - The Perdue Chicken Cookbook

Eggscape

Chicken Recipes

Carnival of the Recipes - Harvest Recipes

Vegetable Recipes - Recipes for Vegetables

2008-08-11T00:44:00.000-07:00

JERUSALEM ARTICHOKES FRIED.

Jewish Recipes

Cut in slices after parboiling them, dip in batter, and fry.

Jewish Recipes

Carnival of the Recipes - Quick Fix Recipes

Lunch Recipes

2008-08-11T00:42:00.000-07:00

JAPANESE SANDWICHES

These are made of any kind of left-over fish,
baked, broiled or boiled. Pick out every bit of skin and bone, and flake
in small pieces. Put into a saucepan with just a little milk or cream to
moisten, add a little butter and a dusting of salt and pepper. Work to a
paste while heating, then cool and spread on thin slices of buttered bread.

Carnival of the Recipes - Quick Fix Recipes

Baking Recipes

2008-07-17T00:47:00.001-07:00

Cake Recipes

SPONGE CAKE. MRS. HARRY TRUE.

One cup of sugar, one and a half cups of flour, three eggs, two

tablespoons of water, one heaping teaspoon of baking powder.

Cheese Recipes

Sauce Recipes - Recipes for Sauces

2008-07-17T00:38:00.001-07:00

CURRY SAUCE

1 Onion

1 Apple

1/2 oz. Flour

Lemon Juice

Salt—1d

1/2 oz. Curry Powder

1 oz. Butter or Dripping

1 pint Gravy—1d

Total Cost—2d.

Time—Half an Hour.

Peel and chop up the apple and onion. Put the butter or dripping into a saucepan, and when it is melted put in the apple and onion, and fry for a few minutes; sprinkle over the curry powder and the flour. Pour over the gravy and stir until it boils. Simmer for half an hour, then strain, flavour with lemon juice and salt, boil up, and it is ready. If this sauce is for fish, use milk or fish stock instead of gravy.

Turkey Recipes

Salad Recipes

2008-06-30T18:34:00.001-07:00

BEET SALAD

Bake the beets until tender, remove the skins and place
them in the ice box to chill. Shred a white cabbage finely and sprinkle
well with salt and use lettuce leaves to line the salad bowl. Slice the
beets, place them on the lettuce, spread with a layer of cabbage,
garnish with sliced beets cut in points and dress with mayonnaise or
boiled dressing.

Chili Recipes

Cake Recipe - Cakes

2008-06-30T18:16:00.001-07:00

RAISIN CAKE
One cup butter, three eggs, one and one-half cups sugar,
one cup sour milk, one teaspoon soda, one cup raisins, little nutmeg,
three cups flour.
One can use two eggs and one-half cup butter; then
bake as usual.

Beef Back Ribs Recipes

Lunch Recipes

2008-06-29T20:27:00.001-07:00

CHEESE RAMEKINS

Use two rounding tablespoons of grated cheese, a
rounding tablespoon of butter, one-quarter cup of fine breadcrumbs, the
same of milk, and a saltspoon each of mustard and salt, the yolk of one
egg. Cook the crumbs in the milk until soft, add the stiffly beaten
white of the egg. Fill china ramekins two-thirds full and bake five
minutes. Serve immediately.

Recipes

Seafood Recipes - Recipes For Seafood

2008-06-29T19:19:00.001-07:00

STEWED FISH

2 Fish—9d.

1/2 pint Stock

1 blade of Mace

2 Cloves

1/2 oz. Flour—1/2d.

2 tablespoonful Ketchup

1 Onion—1d.

1 Egg—1d.

Bread Crumbs

1 doz. Peppercorns—1/2d.

Total Cost—1s.

Time—One Hour and a Quarter

Fillet the fish and fry them in egg and bread crumbs; slice and fry the onion, lay this and the fish in a tin dish. Cover with stock, put in the cloves, peppercorns, and mace, cover over, and put into a moderate oven for an hour. Mix the flour and ketchup together and stir it in; put back into the oven for ten minutes. Dish the fish and strain the sauce over it.

Recipes

Stuffing Recipes

2008-06-29T17:38:00.001-07:00

STUFFING FOR VEAL

Trim off the skin and mince fine one-fourth pound
of beef suet. Mix with it one cupful of bread crumbs, one tablespoonful
of chopped parsley, two tablespoons of finely minced ham and the grated
peel of a lemon. Season the stuffing to taste with pepper and salt and
bind it with one beaten egg. It is then ready to use.

Recipes

Bread Recipes

2008-06-29T15:56:00.001-07:00

EVER-READY YEAST. MRS. W. H. E.

Four good-sized perfect potatoes; pare and grate them quickly. Pour

boiling water over the grated potato until it thickens like starch;

let cool a few moments; then stir in flour to thicken. When milk

warm, put in one or two cakes of dry yeast, previously dissolved in a

cup of water; let stand twenty-four hours. Use one pint of this with

four pints of water for four loaves of bread. Make the sponge either

at bed time, or early in the morning. Will keep in a cool place two

weeks.

Recipes

Cooking Meats - Steak - Ham - Mutton and Other Meat

2008-06-29T14:14:00.001-07:00

KROMSKIES

1/2 lb. Cold Meat—2d.

2 Rashers Fat Bacon—2d.

1 oz. Butter—1d.

Frying Butter—1d.

1/2 gill Stock

1 oz. Flour

Parsley, Pepper, and Salt

Hot Fat—1/2d.

Total Cost—61/2 d.

Time—5 Minutes

Mince the meat finely or put it through the sausage machine, season with parsley, pepper, and salt; put the butter into a saucepan, and when it is melted stir in the flour and the stock. Stir until it boils, then add the meat and mix thoroughly. Turn on to a plate to cool. When cold make up into pieces about the size of a cork. Take some very thin rashers of fat bacon and cut into strips about half an inch wide by two inches long. Roll the meat in this, dip in frying batter, and fry in very hot fat; drain for a few minutes on kitchen paper, pile high on a dish, garnish with fried parsley, and serve very hot.

Recipes

Seafood Recipes - Recipes For Seafood

2008-06-29T11:32:00.001-07:00

OYSTERS AND MACARONI

2 oz. Macaroni—1 1/2d.

1 bottle Oysters—1s.

1 gill Milk or Melted Butter Sauce—1d.

Cayenne

Salt

Bread Crumbs—1d.

Total Cost—1s. 31/2 d.

Time—Half an Hour.

Boil the macaroni in the oyster liquor or in weak stock till quite soft. Rub a little butter on a dish, cut the macaroni into pieces two inches long and lay it at the bottom. On this place the oysters, and season them with cayenne, salt, and a little lemon juice or nutmeg. Pour over the milk or sauce, cover with bread crumbs, and brown it in a quick oven. A few little pieces of butter laid on top of the crumbs make a richer dish. It must be served very hot.

$$$$$FIFTY RECIPES FOR MEAT DISHES

Famous Recipes
Chicken Salad

Recipes

2008-06-29T00:32:00.000-07:00

EGG WITH WHITE SAUCE FOR LUNCHEON

Cut stale bread into one-fourth
slices and shape into rounds, then saute in olive oil. Arrange on a hot
platter and on each place a French poached egg. Cover with Marnay sauce,
sprinkle with buttered breadcrumbs and put in oven just long enough to
brown crumbs. For the Marnay sauce, cook one and one-half cups of
chicken stock with one slice of onion, one slice carrot, bit of bay
leaf, a sprig of parsley and six peppercorns until reduced to one cup,
then strain. Melt one-fourth cup of butter, add one-fourth cup flour,
and stir until well blended, then pour on gradually while constantly
heating the chicken stock and three-fourths cup scalded milk. Bring to
the boiling point and add one-half teaspoon salt, one-eighth teaspoon
paprika, two tablespoons of Parmesean cheese and one-half cup goose or
duck liver, cut in one-third inch cubes.

Recipes

Baking Recipes

2008-06-14T08:23:00.001-07:00

Cake Recipes

POUND CAKE. MRS. U. F. SEFFNER.

One pound of butter, one pound of sugar, one pound of flour (sifted),

ten eggs (beaten separately), one-half teacup of rose water, one

nutmeg (grated), one pound of citron. Wash the citron; chop it fine.

Beat the butter and sugar to a cream; add the rose water and nutmeg,

then the yolks of eggs, and part of the flour; then the whites of eggs

and remainder of the flour; lastly, the fruit, lightly floured. Bake

in a moderate oven about two or two and one-half hours. Line the pan

with white paper.

Meatloaf Recipes

Cooking Meats - Steak - Pork - Lamb and Other Meat

2008-06-09T23:50:00.001-07:00

SHEEP’S TONGUES IN TOMATO SAUCE

6 Tongues—1s.

1/2 pint Tomato Sauce—2 1/2d.

1 doz. Peppercorns

1 Onion

1 fagot Herbs

1 Carrot—1d.

Total Cost—1s. 31/2 d.

Time—Three Hours.

Wash the tongues in cold water, put them into a saucepan, cover them with cold water or stock, and bring to the boil, then skim well. Either corned or fresh tongues will do for this dish. If corned, no salt is required; but if fresh ones are used, put in a dessertspoonful of salt. Put in the vegetables and peppercorns and simmer gently for two hours, then take them up, plunge them into cold water and remove the skin. Trim them off and cut in half. Make some tomato sauce by recipe given elsewhere. The liquor in which the tongues were boiled may be used for this if it is not too salt. Lay the tongues in and simmer for another hour; dish carefully, boil up the sauce and pour over. Garnish with chopped parsley.

Meatloaf Recipes

Jewish Recipes - Veal Recipes - Recipes for Veal

2008-06-09T22:08:00.001-07:00

CURRIED VEAL.

Jewish Recipes

Cut a breast of veal into pieces, fry lightly with a chopped onion,
then rub the veal over with currie powder, put it into a good gravy of
veal and beef, season simply with pepper, salt, and lemon juice.

Jewish Recipes

Fowls curried are prepared in the same way.

Jewish Recipes

Lemon Cake Recipes