Club Food

1 c Butter Flavor Crisco

2 tb Milk

3/4 c Brown sugar, firmly packed

1/2 c Sugar, granulated

1 Egg

1 1/2 ts Vanilla

1 3/4 c Flour, all purpose

1 ts Baking soda

1/2 ts Salt

1 pk White Chocolate baking bar

- 6 ounce package, cut into – 1/4 to 1/2 inch pieces 1 c Nuts,
coarsely chopped

- almonds, pecans, walnuts – macadamias etc…
Preparation Time:
20 Minutes Bake Time: 8 Minutes 1.
Heat oven to 375 F.

2.
Cream Butter Flavor Crisco and milk in a large bowl at
medium

speed of electric mixer until well blended.
Add brown and
granulated sugar gradually.
Beat in egg and vanilla.
3.
Combine
flour, baking soda and salt.
Add to creamed mixture.
Mix

well.
Stir in white chocolate and nuts.
Drop level measuring
tablespoonfuls of dough 2 inches apart onto ungreased baking sheet.
4.
Bake at 375 for 8 minutes.
Cool on baking sheet one minute.
Remove

to cooling rack.
Makes 5 dozen 2 inch cookies.
Source: Butter
Flavor Crisco Cookie Collection, page 27.
Shared by: David
Knight

————————–MIX TOGETHER IN A
MEDIUM————————–
-bowl 2 c Whole wheat flour;

2 ts Baking powder;

———————————-BEAT
IN———————————-
2 c Milk;(low-fat)

2 Eggs;

1 tb Oil;

———————————-STIR
IN———————————-
1 c Blueberries;

Lightly oil a frying pan and spoon batter on tablespoon.
Food
Exchange per serving: 4 PANCAKES 3 STARCH/BREAD EXCHANGES, 1 MILK
EXCHANGE; PRO: 20mg; FAT: 8gm; CAR: 72gm; Source: Vegetarian
Cooking for Diabetics by Patricia Mozzer Brought to you and yours
via Nancy O’Brion and her Meal Master.

1/2 lb Pitted dates

1/4 lb Raisins

4 Figs, dried

1 1/2 c Sweet wine

1/4 lb Walnuts

1/4 lb Almonds

2 tb Sesame seeds

1/2 ts Cumin

1/2 ts Ginger, ground

1/2 ts Cinnamon

1/2 ts Cardomom

Place fruits in food processor or blender.
Finely chop.
Add 1/2
cup of the wine.
Mix again, at low speed.
Add remaining ingredients
and mix at low speed until nearly smooth.
~—-
Peninsula Daily
News
—
3/31/93

———————————BILLS20086———————————
3 c Graham squares & crispy

- mini grahams cereal 2 c Malted milk balls

1 c Dried banana chips

1 c Honey roasted peanuts

In a large bowl, combine all ingredients; toss gently.
Store in
tightly covered container.

1 c Chopped Dates

1/2 c Raisins

1/2 c Chopped prunes

1 c Water

1/2 c Margarine, cut into pats

2 Eggs, beaten

1 ts Vanilla, extract

1 c All-purpose flour

1 ts Baking soda

1/2 c Chopped nuts

In a saucepan, combine dates, raisins, prunes, and water.
Bring
to a boil and boil 5 minutes.
Stir in margarine and salt.
Set aside
to cool.
Add remaining ingredients to fruit; stir just until dry
ingredients are moistened.
Spoon into greased mini-muffin pans.
Bake at 350 degrees for 15 minutes (if desired, bake in a 11″ x 7″
x 2″ baking pan for 30 minutes).
Yield: 32 muffins

Diabetic Exchanges: One mini-muffin equals, 1/2 fruit, 1 fat,
1/2 starch; also 94 calories, 52 mg sodium, 14 mg cholesterol, 12
gm carbohydrate, 2 gm protein, 4 gm fat.
SOURCE: Fern Albertson,
Spokane, WA Country Woman Magazine Sept/Oct 92

POUND LOAF—–
3/4 c Water

1 3/4 c Bread Flour

1/2 c Whole-Wheat Flour

1 tb Nonfat Dried Milk

1/4 ts Salt

1 tb Applesauce

2 tb Honey

1/4 c Sunflower seeds

2 ts Yeast

——————————PATTI -
VDRJ67A——————————
4 c Popcorn

2 c Super Golden Crisp cereal

2 c Mini marshmallows

2 c Semi sweet chocolate pieces

1 c Peanuts

1 c Raisins

Combine all ingredients.
Makes 11 cups.

1 c Sunflower seeds

1 ts Oil, if desired

1/4 ts Salt, if desired

Preheat oven to 325 F (slow).
Mix sunflower seeds with oil only
if salt is used.
Spread plain or oiled seeds on baking sheet.
Bake
about 8 minutes or until lightly browned.
(Watch carefully, these
seeds brown quickly.) Sprinkle oiled seeds with salt while hot.
Calories per tablespoon: About 20 with oil, 15 without oil Source:
FOOD — by U.S.
Department of Agriculture Typed for you by Karen
Mintzias

6 Heath bars; 6 3/8 oz; broken

1 c Walnuts; chopped

1 1/4 c Sugar

5 oz Unsweetened chocolate; chop

1/2 c Butter; soft

4 Eggs

1 tb Vanilla

1/4 ts Salt

2/3 c Flour

Position rack in center of oven and preheat to 325~F.
Grease and
flour 9 inch square baking pan.
STEEL KNIFE: Combine toffee and
walnuts in work bowl and chop coarsely using 6 to 8 on/off turns.
Remove from work bowl and set aside.
Combine sugar and chocolate in
work bowl and mix using 6 on/off turns, then process until
chocolate is as fine as sugar, about 1 minute.
Add butter and blend
1 minute.
Add eggs, vanilla and salt and blend until fluffy, about
40 seconds, stopping as necessary to scrape down sides of work
bowl.
Add flour and toffee mixture and blend using 4 to 5 on/off
turns, just until flour is incorporated; do not overprocess (remove
Steel Knife and blend mixture gently with spatula if necessary to
mix in flour completely).
Turn batter into prepared pan, spreading
evenly.
Bake until tester inserted in center comes out almost
clean, about 50 minutes (for firmer, cakelike brownies, bake about
5 minutes longer).
Let cool in pan on rack.
Cut into 1 3/4-inch
squares.
Store in airtight container.
These are dark, moist and
crunchy with bits of toffee candy.

3/4 c Bulgur;

3/4 c Boiling water;

1 tb Vegetable oil;

4 tb Fresh lime juice;

1 1/2 ts Ground cumin;

1 ts Dried leaf oregano;

1/4 ts Salt;

ds Red (cayenne) pepper 6 Green onions; chopped

1 sm Red bell pepper, chopped

2 tb Chopped fresh parsley;

4 Romaine lettuce leaves;

Place bulgar in a small bowl and cover with boiling water.
Let
it stand 30 minutes until all liquid absorbed.
In a small bowl, mix
oil, lime juice, cumin, oregano, salt and cayenne.
Add to bulgur
and mix with remaining ingredients except lettuce; fluff with a
fork.
Refrigerate until chilled.
Serve on bed of lettuce leaves.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2 FAT
EXCHANGE CAL: 109; CHO: 0mg: CAR: 19g; PRO: 3g; SOD: 78mg; FAT: 3g;
Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to
you and yous via Nancy O’Brion and Her Meal-Master

2 lb Spinach, cooked

1 c Peanuts, coarsely ground

2 tb Oil

1/2 ts Salt

1/4 ts Pepper

Cook spinach in enough water to cover.
After 4 or 5 minutes,
sprinkle in the peanuts & stir well.
Continue cooking over
medium heat for about 30 minutes, adding more water if necessary to
prevent burning.
Just befroe serving, drain & mix in the oil,
salt & pepper.

——————————PATTI -
VDRJ67A——————————
1/2 c Butter or margarine;
soften

1/2 c Sugar

1/4 c Light brown sugar; packed

1 ts Vanilla

1 Egg

1 c Flour

1/4 ts Salt

1/2 ts Baking soda

1 c White chocolate chips

1/2 c Flaked coconut

1 c Macadamia nuts; chopped,

- lightly toasted Preheat oven to 375~.
Cream butter until
light.
Gradually add sugars, creaming well until blended.
Beat in
vanilla and egg.
Stir together flour, salt and baking soda.
Add
flour mix to creamed mix, blending well.
Stir in white chocolate,
nuts and coconut.
Drop by level tablespoonfuls onto ungreased
cookie sheets.
Bake for about 12 minutes or until golden.
Remove to
wire racks to cool.
NOTE: White coating chocolate may be
substituted for white chocolate chips.
It can be cut into chip size
pieces.

1/2 c Grated carrots

1/2 c Finely chopped celery

2 tb Chopped onions

1 tb Chopped fresh parsley

1 tb Chopped green peppers

1 ea Egg, Beaten

1 tb Vegetable oil

1/4 c Tomato juice

1 c Ground Sunflower Seeds

2 tb Wheat Germ

1/8 ts Dried Basil

Preheat oven to 350.
In a medium-size bowl combine all
ingredients, and shape into patties.
Arrange in an oiled shallow
baking dish.
Bake until brown on top, about 15 minutes.
Turn
patties and bake until reverse sides are brown 10-15 m.

1/2 c Onion; chopped

1/2 c Celery; chopped

1/2 c Fresh mushrooms; sliced

1 cl Garlic; minced

1 tb Cooking oil;

1/2 c Carrots; sliced

1/2 c Zucchini; sliced

1/2 c Chicken/beef/ vegetable

-broth 1/4 c Red/green pepper strips;

-(optional) 1/4 c Bulgur wheat;

1/2 ts Dried tarragon; crushed

1/4 ts Salt;

In a 2-quart saucepan cook chopped onion, chopped celery, sliced
mushrooms, and garlic in hot oil about 5 minutes or till vegetables
are tender but not brown.
Stir in sliced carrots, sliced zucchini,
chicken, beef or vegetables broth, red or green pepper strips,
bulgur, dried tarragon, and salt.
Bring to boiling; reduce heat.
Cover and simmer for 8 to 10 minutes or till vegetables are tender.
Makes 4 servings.
Food Exchanges per serving: 1 vegetables
exchanges Sub Bulgur for Quinoa Soruce: Better Homes and Gardens,
Eating Light by WHOM Brought to you and yours via Nancy O’Brion and
her Meal-Master

1 c Celery; sliced

1 c Seedless green grapes;

-halved 1 c Apple; diced

4 Dates;

1/2 c Walnuts;

1/4 c Mayonnaise;

2 tb Dry white wine;

Lettuce Leaves; Pace celery, grapes, apple, dates, and walnuts
into a bowl.
Blend mayonnaise with wine; pour into bowl.
Stir to
blend with celery, fruit and walnuts.
Use slotted serving spoon to
serve, shaking spoon slighty to remove excess dressing.
Serve on to
remove excess dressing.
Food Exchange per servings: 2 FRUIT
EXCHANGES + 1 FAT EXCHANGE + 1 VEGETABLE EXCHANGE; CAL: 105 Source:
The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you
and yours via Nancy O’Brion and her Meal-Master

1 c Pearl Barley;

2 c Water

1 c Celery;

1/2 c Walnut; chopped OR

-mixed almonds and hazelnuts Salt and pepper to taste 2 tb
Minced fresh parsley;

Rinse barley under warm running water.
Let drain.
In a
medium-size saucepan, bring to a boil and gradually add barley.
Cover and cook 20 to 25 minutes, Return barley to saucepan with
celery, nut, salt

and pepper; heat through.
Garnish with parsley.
Food Exchange
per serving: 2 STRARCH/BREAD EXCHANGE + 1 FAT EXCHANGE CAL: 187;
CHO: 0mg; CAR: PRO: 5g; SOD: 59mg; FAT: 7g; SOURCE: Light &
Easy Diabetes Cuisine by Betty Marks Brought to you and yours via
Nancy O’Brion and her Meal-Master

1 c Walnuts, ground or

- finely chopped 2 c Grated “German’s sweet” or

- bittersweet chocolate 1 1/2 c Sifted confectioner’s sugar

4 tb Rum

Cocoa powder Combine nuts, sugar, and chocolate.
Moisten with
rum to form a stiff dough.
Form into small balls and roll in cocoa
to coat.
This recipe is not only simple, it’s flexible.
It can be
made with other kinds of liquor (amaretto, sherry, and Southern
Comfort work well), nuts (almonds or pecans, for instance) and
coatings (ground nuts, finely grated coconut, etc.) and always
comes out tasting great.
Adding small chunks of nut for texture is
also effective.

3 Unsweetened chocolate sqs

1/2 c Crisco

3 Eggs

1 1/2 c Sugar

1 1/2 ts Vanilla

1/2 ts Salt

1 c Flour

1 1/2 c Walnuts; chopped

1/3 c Raspberry jam

Melt chocolate and Crisco over warm water; cool slightly.
Blend
together eggs, vanilla, sugar and salt; stir in chocolate mixture,
then flour.
Fold in walnuts.
Turn into well greased 8-inch square
pan.
Bake at 325~ for about 40 minutes.
Spoon jam over hot
brownies; spread carefully.
Let cool.
Top with Velvet Chocolate
Glaze.

12 oz White chocolate;

- broken into pieces 1 c Unsalted butter

3 Eggs

3/4 c Flour

1 ts Vanilla

1/2 c Slivered almonds

Preheat oven to 325~.
Grease and flour 9″ square pan.
Melt
chocolate and butter in large saucepan over low heat, stirring
constantly (do not be concerned if the white chcolate separates).
Remove from heat when chocolate is just melted.
With electric
mixer, beat in eggs until mixture is smooth.
Beat in flour and
vanilla.
Spread batter evenly in prepared pan.
Sprinkle almonds
evenly ove the top.
Bake 30-35 minutes or just until set in center.
Cool completely in pan on

wire rack.
Cut into 2″ squares.

1 1/2 c Pomegranate berries

1/2 c Currants

3/4 c Slivered almonds

1 md Ripe papaya, peel & seeds

– removed 2 md Oranges, juiced -=OR=-

1/2 c Orange juice

6 Dates

6 Lemon slices

12 Spearmint leaves

Mix berries, currants & almond slivers together.
Divide into
6 portions, putting each portion into a glass goblet.
Cut the
papaya into chunks & place in a blender.
Blend with the orange
juice at medium speed, until smooth.
Pour equal amounts over the 6
portions of pomegranate mixture.
Top each goblet with a date, a
lemon slice & 2 spearmint leaves.
Serve immediately.
Covered
& stored in the

refrigerator, this dessert will keep 3 to 5 days.

1 qt Popped popcorn

1 c Peanuts

3 oz Chow mein noodles

12 oz Chocolate chips

Toss popped corn, peanuts, and cm noodles together in lg bowl
Set aside.
Place choco chips in glass bowl.
Microwave on med high
for 3 mins.
Pour over popcorn mixture.
Toss until well mixed.
Place
spoonfuls of the tossed mixture on wax paper.
Cool until firm.
Stor
in tightly covered container.
Makes 24 haystacks.

8 qt Popped popcorn

2 c Margarine

2 2/3 c Sugar

1 c Light Karo corn syrup

1 ts Vanilla

2 c Whole pecans

6 c Miniature marshmallows

2 c Small spiced gumdrops

Put popped popcorn, marshmallows, gumdrops, and pecans
(optional) in large bowl.
Melt butter, add sugar and Karo, bring to
a boil, stirring and simmering 3 minutes, add vanilla, pour over
popcorn.
Mix well, let stand 2 minutes to cool.
Press into buttered
ring-mold.
Unmold onto wax paper.
Decorate with cut gumdrops.
Or
make balls with slightly dampened hands.

3 1/2 c Unbleached Flour; Sifted

1 1/2 c Light Brown Sugar; Packed

1 1/2 c Sugar; Granulated

2 ts Baking Soda

1 1/2 ts Salt

1 ts Cinnamon; Ground

1/2 ts Nutmeg; Ground

4 Eggs; Lg

1 c Salad Oil

2/3 c Water

2 c Pumpkin; Mashed, Canned

1 c Raisins

1 c Walnuts; Chopped

Preheat the oven to 375 degrees F, and grease 3 medium (8 1/2 X
4 1/2) loaf pans, sprinkling a little brown sugar in each.
Combine
all the dry ingredients in a large bowl and fashion a well in the
center.
Break in the 4 eggs and add the salad oil, water and
pumpkin.
Beat thoroughly until

well mixed, then add the raisins and nuts.
Pour into the
prepared pans.
Bake 1 hour and 15 minutes or until a cake tester or
wooden pick inserted in the center comes out clean.
Cool for 5
minutes in the pans before turning onto wire racks to cool.
NOTE:
This bread can be wrapped in aluminum foil and frozen very
satisfactorily.

2 ts Virgin olive oil;

2 lg Garlic cloves; crushed

1 c Quinoa;*

2 c Chicken Broth;

* Rinse the quinoa well before cooking to remove its slightly
bitter taste.
In a large non-stick frying pan, heat oil and cook
garlic 2 minutes.
Rinse quinoa in a strainer and remove any debris.
Add to skill and brown 2 minutes.
Add broth and bring to boil.
Reduce heat, cover and simmer

about 20 minutes.

1 1/2 c Quinoa

3 c Water

1 Green bell pepper; chopped

1 Red bell pepper; chopped

1/4 c Scallion; chopped

1/4 c Red onion; chopped

1/4 c Dill, cilantro, or parsley

-finely chopped 1 Receipe Savory Salad Dressin

-or Honey-Vinegar dressing Freshly ground pepper to tst Rinse
the quinoa well before cooking to remove its slightly bitter coat.
Place the quinoa and water in a saucepan.
Bring to a boil, cover,
reduce the heat, and simmer for about 15 minutes, or until the
liquid is absorbed.
Combine the chopped vegetables in a bowl,
including the fresh chopped herb of your choice.
Mix well.
Add the
cooked quinoa.
Toss gently and add dressing of your choice.
Mix
well.
Add the cooked quinoa.
Toss gently and add dressing of your
choice.
Toss again and add pepper to taste.
Cover and chill for at
least 2 hours before serving.

2/3 c Bulgur

2/3 c Boiling water;

2 tb Golden pr dark raisins;

1/8 ts Salt;

1/8 ts Ground cumin;

Place bulgur in a medium-size bowl and cover with boiling water.
Add remaining ingredients and stir to combine.
Let stand 30 minutes
until water is absorbed.
Fluff and serve warm.
Food Exchange per
serving: 1 STARCH/BREAD EXCHANGE CAL: 89; CHO: 0mg; CAR; 3g; SOD:
57mg; FAT: 0g; Source: Light & Easy Diabetic Cusisine by Betty
Marks Brought to you and yours via Nancy O’brion and her
Meal-Master

1 1/3 c Bulgur;

1 1/3 c Boiling water

4 tb Golden or dark raisins;

-might try 1/2 n 1/2 1/4 ts Salt;

1/4 ts Ground cumin;

Place bulgur in a medium-size bowl and cover with boiling water.
Add remaining ingredients and stir to combine.
Let stand 30 minutes
until water is absorbed.
Fluff and serve warm.
This was a serving
for 4, but change it becauce I wanted to frezze some, but instead
the grandchildren came and stayed for supper.
Food Exchange per
serving: 1 STARCH/BREAD EXCHANGE CAL: 89; CHO: 0mg; CAR: 20g; PRO:
3g; SOD: 57mg; FAT: 0g;

Source: Light & Easy Diabetes Cuinise by Betty Marks Brought
to you and yours via Nancy O’Brion and her Meal-Master

—————————–RASPBERRY
DRESSING—————————–
4 c Greens; mixed, torn
into

- bite-sized pieces 2 c Chicken; cooked, cut up

1 c Raspberries *

1/3 c Celery; thinnly sliced

1/4 c Almonds; sliced.
toasted

Fresh ground black pepper 1 c Plain nonfat yogurt

1 tb Raspberry wine vinegar OR

- red wine vinegar 1/2 c Raspberries *

2 ts Sugar

* Frozen unsweetened loose-pack raspberries, thawed and drained,
can be substituted for fresh raspberries.
Toss salad greens,
chicken, raspberries and celery.
Sprinkle with almonds.
Serve with
Raspberry Dressing and pepper.
4 servings.

RASPBERRY DRESSING: Place all ingredients in blender.
Cover and
blend on high speed for about 15 seconds or until smooth.