Asian Spaghetti recipe

3 tablespoons CRISCO Oil, divided
1/2 pound spaghetti, uncooked
3 tablespoons soy sauce
3 tablespoons sesame seeds
1 scallion or green onion, trimmed and thinly sliced

Bring large pot of salted water to a boil on high heat. Add 2 tablespoons Crisco Oil and spaghetti. Boil according to package directions until al dente. Drain.

Heat remaining 1 tablespoon Crisco Oil in small skillet on medium heat. Add sesame seeds. Saut 2 minutes, or until brown. Toss spaghetti with soy sauce, sesame seeds and scallion. Serve immediately.

Anchovy Pasta recipe

Serves 4.

10 anchovy filets (rinse well if packed in salt)
1 red onion, chopped very fine
Olive oil (enough to cover onions and anchovies in saut pan)
8 ounces dry spaghetti

Saut the chopped onions in olive oil until golden, making sure there is enough oil to fully cover onions.

While pasta is cooking in lightly salted water, gently add the anchovy filets to onions and press lightly with a fork until the anchovies are well mixed with the sauting onions.

Toss spaghetti and anchovy mix together and ensure the spaghetti is well coated. Serve immediately.

Heavenly Lemon Pie recipe

Source: Bullock's and/or Buffum's Tea Room - Posted by Kathy

Meringue Crust:
4 egg whites
1 cup granulated sugar
1 teaspoon lemon juice
Nonstick cooking spray

Filling:
4 egg yolks
1/2 cup granulated sugar
Grated zest and juice of 1 large lemon
2 cups whipping cream, whipped
1 tablespoon powdered sugar

Beat egg whites on high speed until soft peaks form, 3 to 4 minutes. Gradually add sugar, beating until stiff but not dry. Blend in juice. Coat 9-inch pie pan with nonstick cooking spray. Spoon meringue mixture into pan, and with a tablespoon, push mixture up around edges to form pie shell. Bake at 200 degrees F for 2 hours. Cool.

Filling: Beat egg yolks with sugar, lemon zest and juice until light in color and slightly thickened. Cook, stirring, in top of double boiler set over, but not touching, simmering water until thickened, about 10 minutes.

Remove from heat and cool thoroughly. Fold in half of whipped cream. Turn into Meringue Crust and refrigerate at least 2 hours to set.

Fold powdered sugar into remaining whipped cream and spread over chilled pie.

Servings: 4

Wild Rice Chicken Salad recipe

Source: Byerly's

2/3 cup mayonnaise
1/3 cup milk
2 tablespoons lemon juice
1/4 teaspoon tarragon
3 cups cooked cubed chicken
3 cups cooked wild rice
1/3 cup finely sliced green onions
1 (8 ounce) can sliced water chestnuts (drained)
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 pound seedless green grapes (1 cup halved)
1 cup salted cashews

Blend mayonnaise, milk, lemon juice and tarragon; set aside.

In large bowl combine chicken, wild rice, green onion, water chestnuts, salt and pepper. Stir in mayonnaise mixture until blended. Refrigerate covered 2 to 3 hours.

Just before serving fold in grapes and cashews.

Chicken Salad Oriental recipe

Source: Chef: Leesha Ingdal - Byerly's - from KARE11

This is great for hot summer days!

1 1/2 pounds boneless, skinless chicken breast halves
1 (1/4-inch thick) slice gingerroot
1/8 teaspoon Oriental five spice powder
1 cup dry white wine
Water
2/3 cup mayonnaise
1/4 cup hoisin sauce
1/4 cup white wine vinegar
2 1/2 tablespoons granulated sugar
1 tablespoon soy sauce
2 teaspoons Oriental sesame oil
1 medium head Napa cabbage (7 cup sliced)
1 medium carrot, shredded (about 1/2 cup)
1/2 cup slivered almonds, toasted
1 (1 3/4 ounce) can shoestring potatoes, divided

In medium skillet, arrange chicken breasts, ginger, five spice powder, wine and water to cover. Bring to a boil, covered; reduce heat. Simmer until juices run clear (10 -12 minutes); sesame oil; divide in half. Cut chicken into julienne strips. Toss with half of dressing; refrigerate chicken and remaining dressing.

To serve: In large bowl toss chicken, cabbage, carrot and almonds; toss with reserved dressing and 1 cup shoestring potatoes. Spoon into serving bowl, garnish with remaining potatoes.

Servings: 6

Chicken and Dumplings recipe

1 (1 1/2 pound) chicken
1 1/2 cups water
1/4 teaspoon salt
1/2 stalk celery
1/4 cup onion

Disjoint chicken and remove skin; place in large pan. Add water, salt, celery and onion; simmer 1 to 2 hours or until meat is tender.

Remove chicken from bone; return chicken to chicken stock. Bring chicken and stock to a boil; add Rolled Dumplings. Cover and boil gently for 8 to 10 minutes.

Rolled Dumplings:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon shortening
1/2 cup skim milk

Combine flour, baking powder and salt. Cut in shortening. Add milk to make a stiff dough. Roll dough out to about 1/8 inch thickness and cut into 1-inch strips, squares or diamonds.

Each serving: 3/4 cup - may be exchanged for 2 medium fat meat, 1 starch

Catfish Jambalaya recipe

2 cups chopped onion
1/2 cup chopped celery
1/2 cup chopped green pepper
2 garlic cloves, minced
1/4 cup butter or margarine (optional)
1 (10 ounce) can diced tomatoes and green chiles, undrained
1 cup sliced fresh mushrooms
1/4 teaspoon cayenne pepper
1/2 teaspoon salt (optional)
1 pound catfish fillets, cubed
Hot cooked rice (optional)
Sliced green onions (optional)

In a saucepan over medium-high heat, saut onion, celery, green pepper and garlic in butter until tender, about 10 minutes. Add tomatoes, mushrooms, cayenne and salt, if desired; bring to a boil. Add catfish.

Reduce heat; cover and simmer until fish flakes easily with a fork, about 10 minutes. If desired, serve with rice and top with green onions.

Serves 4.

Nutritional Analysis: One serving (calculated w/o rice and green onions; prepared with nonstick cooking spray instead of butter or margarine and w/o salt) equals 161 calories, 395 mg sodium, 66 mg cholesterol, 12 gm carbohydrate, 21 gm protein, 4 gm fat

Diabetic Exchange: 3 very lean meat, 2 vegetable

Caramel Fluff Frosting

1 envelope nondairy topping
1/2 cup skim milk
1/4 cup granulated brown sugar replacement
1 teaspoon vanilla extract

Combine all ingredients in a chilled bowl. Beat into stiff peaks.

Buttercream Frosting recipe

1/2 cup water
2 tablespoons instant nonfat dry milk
2 1/2 tablespoons all-purpose flour
1/2 cup margarine (at room temperature)
10 (1 gram) packs Equal sugar substitute
1/2 teaspoon vanilla, lemon or other flavoring

Combine water, dry milk and flour. Stir until smooth. Cook, stirring constantly, over medium heat until thick and smooth or in microwave on HIGH for 2 minutes, stirring every three seconds. Place container in cool water and stir until cool. Set aside.

Cream margarine and sugar substitute together until light and fluffy. Add cooled sauce, 1 tablespoon at a time while beating at medium speed of electric mixer. Add vanilla extract or other flavoring and beat on high until light and fluffy. Refrigerate until used.

Use 1 tablespoon per portion. Return to room temperature before spreading on a cooled cake.

Yields 20 servings.

Diabetic exchange: 1 fat

Brownies recipe

1/2 cup light margarine
2 (1 ounce) squares unsweetened chocolate
2/3 cup granulated sugar
2 large eggs
3 tablespoons skim milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 1/4 teaspoons Sweet 'N Low
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup chopped walnuts or pecans (optional)

Heat oven to 350F.

In a medium saucepan melt margarine and chocolate over low heat. Remove from heat and beat in sugar, eggs, milk and vanilla extract until well combined. Stir in flour, Sweet 'N Low, baking soda and salt. Fold in nuts

Spread batter into an 8-inch square baking pan sprayed with nonstick vegetable cooking spray. Bake 20 minutes or until a wooden pick inserted in the center comes out clean. Cool on a wire rack before cutting into squares.

Makes 16 servings.

Per serving: 133 calories, 3 g protein, 17 g carbohydrate, 7 g fat (2 g
saturated fat), 27 mg cholesterol, 113 mg sodium

Diabetic exchanges: 1 starch/bread, 1 1/2 fat

Bread Custard recipe

1 slice bread
1 cup milk
1 egg
1/4 teaspoon cinnamon
1/2 teaspoon vanilla extract
1/4 teaspoon nutmeg
Diabetic sugar to your taste

You may double or triple the amounts for a larger portion.

Heat oven to 350 degrees F. Butter a small oven-safe dish.

Cut and dice bread into small cubes and toast in oven until brown and crisp.

Beat egg and add to milk. Pour the mixture over the bread in the dish. Sprinkle the nutmeg and cinnamon over the top. Place the dish in a pan of warm water. Bake until custard is set. Insert a knife into custard. If it comes out clean, remove from oven. Serve warm with a lemon or orange sauce.

Yields 1 serving.

Beef and Noodles in Lemon Sauce recipe

Servings: 4

1 cup fine egg noodles
2 tablespoons butter or margarine
3/4 cup onions, diced
1 1/2 pounds leanest ground beef
1 pound mushrooms, sliced
3/4 cup water
2 egg yolks
3 tablespoons fresh lemon juice
2 tablespoons sherry

Put the noodles into a heat-resistant mixing bowl and cover them with boiling water. Set aside for 20 minutes, then drain.

In a frying pan, melt the butter, add the onions, and saut five minutes or so. Add the beef, mushrooms, and noodles. Increase the heat to high and cook for another five minutes, stirring constantly. Add the water and cook another ten minutes over low heat.

In a small bowl, mix together the egg yolks, lemon juice, and sherry. Scoop a few spoonsful of the meat mixture into the bowl of egg mixture. Turn the contents of the bowl into the skillet. Heat gently while stirring. Serve immediately.

Calories: 264 Protein: 14.5 g Sodium: 185 mg Fat: 11.7 g Carbohydrates: 9.8 g

Exchanges: 3/4 Bread/Starch, 2-1/2 Medium-Fat Meat

Source: The Diabetic Newsletter

Apple Pie recipe

2 pounds McIntosh apples, peeled, cored
and thinly sliced (7 cups)
2 tablespoons lemon juice
2 tablespoons granulated sugar
1 tablespoon Butter Buds Sprinkles
4 packets Sweet 'N Low
1 tablespoon all-purpose flour
1 1/2 teaspoons ground cinnamon
1/8 teaspoon ground allspice
4 sheets phyllo dough, thawed
Nonfat frozen vanilla yogurt (optional)

Heat the oven to 375 degrees F. Spray a 9-inch pie pan with nonstick cooking spray.

In a large bowl, toss the apples with the lemon juice.

In a small bowl, combine the sugar, Butter Buds, Sweet 'N Low, flour, cinnamon and allspice. Add to the apples and toss to coat.

Lightly spray one sheet of phyllo dough with nonstick cooking spray. Fold in half and spray again. Place in the pie pan with one edge hanging over the pan. Repeat the process with the remaining 3 sheets of dough, overlapping in the pan to cover the bottom completely.

Spoon the apple mixture into the pan. Fold the edges of the dough over to cover the apples. Spray with nonstick cooking spray. Bake 35 minutes, or until the dough is crisp and the apples are tender when pierced with a sharp knife. Cool slightly before serving.

Serve with nonfat frozen vanilla yogurt, if desired.

Makes 1 (9-inch) pie, 8 servings.

Variation:
Seven cups of sliced fresh peaches or pears, or fresh blueberries, may be substituted for the apples.

Per serving (1/8 pie): 115 calories, 1g protein, 29g carbohydrate, 1g fat, 1g saturated fat, 0mg cholesterol, 65mg sodium

Diabetic exchanges: 1/2 starch, 1 1/2 fruit

Apple Jelly recipe

4 teaspoons unflavored gelatine
2 cups unsweetened apple juice, divided
Artificial sweetener equivalent to 1 cup sugar
1 1/2 teaspoons lemon juice
3 drops yellow or green food coloring

Soften gelatine in 1/2 cup of the apple juice. Bring the remaining 1 1/2 cups apple juice to boil; remove from heat; add softened gelatine. Stir until gelatine dissolves; add sweetener, lemon juice, and food coloring. Bring to a rolling boil. Place in clean jars; seal. Store in refrigerator.

Apple Crisp recipe

Sliced apples, enough to fill 9-inch
square baking dish 3/4 full
2 tablespoons flour
Sugar substitute to equal 1 cup granulated sugar
Cinnamon

Topping:
1/2 cup flour
1/2 cup quick oatmeal
1/4 cup margarine
1 teaspoon baking soda

Heat oven to 400 degrees F.

Place apples, flour sugar substitute and a sprinkle of cinnamon in 9-inch square cake pan.

Mix topping ingredients together like a pie crust and add to apples.

Bake for 15 minutes, then reduce oven temperature to 350 degrees F and continue baking for 40 to 50 minutes.

NOTE: Directions for substituting sweetener for sugar are on the box.

Beef Tips recipe

1 (3 to 4 pound) inside round or roast
Oil (enough to cover bottom of pan)
1 medium sliced onion
1 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon seasoned salt
Water (enough to cover meat)

Cube the beef into bite size pieces. Season to taste. Roll in flour and brown in hot oil. Drain oil and cover with water. Put into roaster and cook until tender.

Make a flour paste (or mix 2 packages of brown gravy mix) and pour into boiling broth. Stir well to prevent lumping. Top with hot noodles and serve.

Source: Bobbie's Cafe, Skiatook, Oklahoma

Reggae Jerk Marinated Chicken Breast Skewers recipe

Jerk Marinade:
1 onion, finely chopped
1/2 cup finely chopped scallion
2 teaspoons fresh thyme leaves
1 teaspoon salt
2 teaspoons granulated sugar
1 teaspoon ground Jamaican pimento (allspice)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 hot pepper, finely ground (or 2 Scotch bonnet peppers)
1 teaspoon ground black pepper
3 tablespoons soy sauce
1 tablespoon cooking oil
1 tablespoon cider or white vinegar

2 pounds chicken breast, diced 1/2-inch thick
12 wooden skewers, soaked in water for 2 hours
Green tai leaves
2 pounds fresh yucca, peeled, cut into fries
1 recipe Cucumber Dipping Sauce, recipe follows
Fresh pineapple wedges

For the marinade: mix together onion, scallion, thyme, salt, sugar, allspice, nutmeg, cinnamon, hot pepper, black pepper, soy sauce, oil and vinegar. These ingredients can also be combined in a food processor.

Heat the fryer.

Skewer 2 1/2 ounces of chicken onto each skewer. Place the skewers in a shallow baking dish and cover with the marinade. Marinate in the refrigerator overnight.

Place the skewers onto a hot grill and grill until done, about 2 to 3 minutes per side. Place the Yucca fries in the fryer and fry the fries until golden brown. Remove and drain on paper towels. Season with salt. Place 3 of the skewers on the left side of the plate. Place green tai leaf on the other end of the plate and top with a wedge of fresh pineapple. Place 6 ounces of cooked yucca fries in the middle of the plate. Place 3 ounces of cucumber sauce in a soufflé cup next to the skewers and serve.

Cucumber Dipping Sauce:
25 ounces cucumber
7 ounces sour cream
7 ounces mayonnaise
1 ounce cider vinegar
1/2 ounce salt
Pinch cayenne pepper
1/2 ounce Dijon mustard
1/2 ounce chopped garlic

Peel and seed cucumbers and roughly chop. Add sour cream and mayonnaise. Add remaining ingredients and puree in a blender.

Yield: about 1 1/2 quarts, 4 servings

Peanut Butter Pie recipe

1 (5 ounce) package Jell-O Instant Vanilla Pudding
2 cups cold skim or whole milk
1/2 cup whipping cream, whipped
1 1/4 cups creamy peanut butter
1 pre-baked or homemade pie shell, lightly browned
1 (8 ounce) container Cool Whip
Garnish: chocolate syrup and crushed peanuts

Whisk together pudding mix and cold milk in bowl until creamy. Add 1/2 cup whipped whipping cream, peanut butter. Whisk until completely blended. Pour into baked pie shell, cover with generous layer of Cool Whip whipped topping.

Put in freezer for 1 hour until set. Remove from freezer, drizzle with your favorite chocolate syrup and crushed peanuts.

Cover, chill 2 hours, serve.

Servings: 4

Dinner Rolls recipe

2 packages active dry yeast
2 cup milk, scalded, cooled to lukewarm, divided
1/4 cup granulated sugar
2 teaspoons salt
2 eggs, beaten
Scant 1/4 cup vegetable shortening or margarine
About 5 cups all-purpose flour
Melted butter

Dissolve yeast in 1/2 cup milk. Stir in remaining milk, the sugar, salt, eggs, shortening and 5 cups flour. Beat until smooth, adding more flour as needed to make the dough easy to handle.

Turn dough onto lightly floured board and knead until smooth and elastic, about 5 minutes. Place in greased bowl and turn greased side up. Cover and let rise in warm place until doubled.

Shape into rolls. Dip in melted butter. Place in greased muffin cups or 3 inches apart on greased baking sheets. Let rise again, then bake at 325 degrees F for 20-30 minutes. Brush again with melted butter.