Corn, Limas and Tomatoes recipe

1 medium onion, chopped
1 green bell pepper, chopped
1 (16 ounce can whole kernel white corn, drained
1 (17 ounce) can lima beans, drained
1 (8 ounce) can tomato sauce
1 (16 ounce) can stewed tomatoes
1 tablespoon Worcestershire sauce
Salt and pepper
Seasoned salt, to taste
4 slices bacon

Cook onion and green pepper in a little oil until tender. Combine the corn, limas, tomato sauce, tomatoes, vegetables and seasonings in an 8-inch square casserole. Lay bacon slices across top. Bake covered at 350 degrees F for 1 hour. Uncover for last 10 minutes to crisp bacon. Serves 8.

Variation:
This dish may be made with fresh vegetables. Cover bottom of casserole with bacon slices. Then place over bacon a layer of fresh lima beans, a layer of sliced, peeled fresh tomatoes, chopped onion and green pepper, a layer of fresh white corn cut off cob, a second layer of tomatoes and a covering of bacon strips. Salt and pepper liberally between layers. Cover and bake as above for at least 1 hour or until limas are done.

Cauliflower and Potatoes (India) recipe

1 cauliflower, cut into pieces
4 medium potatoes, peeled and cut into pieces
2 teaspoons tomato paste
Salt, to taste
4 teaspoons vegetable oil
1/4 teaspoon turmeric
1 teaspoon coriander powder
1 teaspoon red pepper
Cumin seed

Warm the oil in a medium frying pay with some cumin seed. When very hot, put vegetables and spices in and mix well with a spoon. Let cook over low heat until tender.

Serve with bread or rice.

Caponata recipe

Caponata is a variation of ratatouille. It keeps beautifully, travels well and is best served at room temperature, just slightly warm or even cold.

1 cup olive oil
1 (1 1/2 pound) eggplant, peeled and cut into 1-inch cubes
2 large green bell peppers, cut into 1-inch pieces
2 large onions, diced
2 cloves garlic, minced
1 (28 ounce) can solid pack tomatoes, undrained
1/3 cup red wine vinegar
2 tablespoons granulated sugar
2 tablespoons capers
2 tablespoons tomato paste
2 teaspoons salt
1/2 cup chopped fresh parsley
1/2 cup pimento-stuffed green olives, rinsed and thickly sliced
1/2 teaspoon freshly-ground black pepper
2 teaspoons crumbled dried basil
1/2 cup pine nuts, sautéed in olive oil

In a large, heavy saucepan combine 1 cup olive oil, eggplant, green peppers, onions, garlic and tomatoes, and cook for about 20 to 30 minutes or until just tender. Add wine vinegar, sugar, capers, tomato paste, salt, parsley, green olives, pepper and basil. Cover and simmer for 15 minutes. Add pine nuts and serve warm, not hot, at room temperature, or cold. May be refrigerated for up to 3 weeks.

Baby Cradles recipe

8 Baby Bakers miniature russet potatoes
Salt for rubbing potato
1/4 cup (1/2 stick) butter or margarine, divided
4 slices bacon, cooked and crumbled
1 cup coarsely chopped fresh mushrooms
Salt and pepper, to taste
Fresh chives, dill or parsley, for garnish

Heat oven to 400 degrees F.

Wash potatoes. With skins on, prick whole potatoes with fork and rub with salt. Wrap each potato in foil and bake 45 to 55 minutes.

Remove from oven, unwrap foil and cool. (Potatoes also may be cooked in microwave oven, per the oven's directions; do not wrap in foil.) Cutting lengthwise, slice off top 1/2 inch of each potato; carefully scoop out potato pulp and reserve.

Prepare filling. Melt 2 tablespoons of the butter; mix with crumbled bacon and potato pulp until well blended. Melt remaining 2 tablespoons butter in skillet; add mushrooms and sauté for 3 minutes.

Stir mushrooms into potato, butter and bacon mixture. Season with salt and pepper. Fill potato cradles with mixture until plump. Return to oven for about 10 minutes or until thoroughly heated. Garnish with fresh chives, dill or parsley.

Makes 8 servings.

*Source: Wisconsin Potato Growers Association

Diabetic Pepper Steak Stew recipe

1 pound lean round steak, cut into pieces
2 1/2 cups green bell pepper, coarsely chopped
1/2 cup onion, chopped
3 cups raw potatoes, diced
1 (12 ounce) jar fat free beef gravy
1/4 teaspoon dried minced garlic

Spray crock pot with butter-flavored cooking spray. Add steak pieces, green pepper, onion and potatoes and stir to combine. Stir in gravy and garlic. Cover and cook on LOW for 6-8 hours.

Mix well before serving.

Exchanges: 2 Meat, 1 Starch, 1/2 Vegetable 2 Protein, 1 Vegetable, 1 1/2 Bread, 1/4 Slider

5 Optional Calories 196 Calories, 4 gm Fat, 23 gm Prot, 17 gm Carb, 361 mg Sodium, 15 mg Calcium, 2 gm Fiber (per serving-approximately 4 servings)

Diabetic Chocolate-Cinnamon Fudge recipe

1 envelope unflavored gelatine
1/4 cup water
1 (1 ounce) square unsweetened chocolate
1/8 teaspoon cinnamon
3/4 teaspoon liquid food sweetener
1/4 cup water
1/2 cup evaporated milk
1/2 teaspoon vanilla extract
1/4 cup chopped nuts

Soften gelatine in the 1/4 cup water for 5 minutes.

Melt chocolate with cinnamon and sweetener; add milk and water slowly. Add gelatine. Stir until dissolved. Remove from heat. Add vanilla extract; cool. When mixture begins to thicken, add nuts. Turn into cold pan. When firm cut into pieces.

Colorful Chicken Stew recipe

1 pound boneless skinless chicken breasts, cubed
1 (14 1/2 ounce) can Italian diced tomatoes, undrained
2 medium potatoes, peeled and cut into 1/2-inch cubes
5 medium carrots, chopped
3 celery ribs, chopped
1 large onion, chopped
1 medium green bell pepper, chopped
2 (4 ounce) cans mushroom stems and pieces, drained
2 low-sodium chicken bouillon cubes
Artificial Sweetener equal to 2 teaspoon sugar
1 teaspoon chili powder
1/4 teaspoon pepper
1 tablespoon cornstarch
2 cups cold water

In a 5-quart crockpot, combine the first 12 ingredients.

In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on LOW for 8 to 10 hours or until vegetables are tender.

Serves 10.

Nutritional Analysis: One 1-cup serving equals: 123 calories, 209 mg sodium, 25 mg cholesterol, 16 gm carbohydrate, 11 gm protein, 1 gm fat, 3 gm fiber

Diabetic Exchanges: 2 vegetables, 1 very lean meat, 1/2 starch

Cinnamon Sugared Pumpkin-Pecan Muffins recipe

1/2 cup granulated sugar, divided
2 1/2 to 3 teaspoons ground cinnamon, divided
1 cup 100% bran cereal
1 cup milk (can use skim milk)
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup canned pumpkin
1 egg, beaten
1 tablespoon vanilla extract
1 (2 ounce) package pecan chips

Heat oven to 400 degrees F.

Coat nonstick 12-cup muffin pan with nonstick cooking spray. Combine 2 tablespoons sugar and 1/2 to 1 teaspoon cinnamon in small bowl for topping; set aside.

Blend cereal and milk in large bowl; set aside 5 minutes to soften.

Meanwhile, combine flour, remaining sugar and cinnamon, baking powder, baking soda and salt in large bowl; mix well.

Whisk pumpkin, egg and vanilla extract into softened cereal. Gently fold in flour mixture just until blended. DO NOT OVER-MIX! Spoon equal amounts of batter into each muffin cup; sprinkle evenly with pecan chips. Sprinkle with reserved cinnamon-sugar topping.

Bake 20 to 25 minutes. Cool on wire rack 3 minutes before removing muffins from pan.

Serve warm or at room temperature.

Makes 12 servings.