 461559 -- DIABETIC  DATE  DAINTIES



 2 eggs
1 1/2 tsp. liquid sweetener
1 1/2 tsp. baking powder
1/3 c. dates, chopped
1/4 c. flour
1/2 c. nuts
1 1/2 c. bread crumbs

 Beat eggs, sweetener and baking powder.  Add dates, flour and nuts.  Stir in bread crumbs.   Chill, then measure by teaspoon on a greased  cookie sheet.  Bake at 375 degrees for 12 minutes.   

------------------------

 461560 -- SUGAR - FREE  CRANBERRY  RELISH



 2 c. cranberries
2 apples
1 c. orange juice

 Grind together the cranberries and apples, using a sweet apple.  (May also use blender).  Add orange juice, chopped nuts and sweetener to taste.  Refrigerate several hours before using.  

------------------------

 461561 -- IT  COULD  BE  A  SNICKERS  BAR



 12 oz. soft diet ice cream
1 c. diet Cool Whip
1/4 c. chunky peanut butter
1 pkg. sugar-free butterscotch
   pudding (dry)
3 oz. Grape-Nuts cereal

 Mix first 4 ingredients in mixer, then stir in cereal.  Pour into 8 inch square pan.  Cover and freeze.  Makes 4 servings.  

------------------------

 461562 -- BAKED  CHICKEN  FOR  ONE



 1 (3 oz.) chicken breast, boned &
   skinned
2 tbsp. (any brand) bottled diet
   Italian dressing

 Marinate chicken in dressing overnight in covered casserole.  Bake for one hour at 350 degrees.  No additional seasonings are necessary.  Very tender and juicy,.  

------------------------

 461563 -- CHOCOLATE  CHIP  COOKIES



 1/4 c. margarine
1 tbsp. granulated fructose
1 egg
1 tsp. vanilla extract
3/4 c. flour
1/4 tsp. salt
1/2 c. mini semi-sweet chocolate chips

 Cream together margarine and fructose, beat in egg, water and vanilla.  Combine flour, baking soda and salt in sifter.  Sift dry ingredients into creamed mixture, stirring to blend thoroughly.  Stir in chocolate chips.  Drop by teaspoonsful onto lightly greased cookie sheet about 2 inches apart.  Bake at 375 degrees for 8 to 10 minutes.  Makes 30 cookies.  

------------------------

 461564 -- ORANGE  RICE



 1 c. rice, uncooked
1 c. water
1 c. orange juice 
1 tsp. reduced calorie margarine
Dash of salt
1 tbsp. orange rind, freshly grated
1/2 c. fresh orange sections, seeded

 In a 2-quart microwave safe casserole, combine the rice, water, orange juice, margarine and salt.  Cover, microwave on High for 5 minutes.  Stir in the orange rind.  Turn the bowl 1/4 turn.  Microwave on High for an additional 10 minutes, turning the bowl after 5 minutes.  Do not uncover the bowl.  Allow to set, covered for an additional 10 minutes or until all of the liquids have been absorbed.  Immediately before serving, fluff with a fork, add orange sections and mix gently.  Serve with pride.  Makes about 6 (100 calories) servings.  

------------------------

 461565 -- BLACK  BOTTOM  PIE



 --GRAHAM  CRACKER  CRUST:--

1 1/4 c. graham cracker crumbs
1/2 c. diet margarine

--FILLING:--

1 envelope unflavored gelatin
3/4 c. part-skim ricotta cheese
12 packets sweetener
1 packet low-calorie whipped topping
   mix
1 1/2 c. skim milk
1 tbsp. vanilla extract
1/4 c. cocoa

 Combine crumbs with diet margarine by cutting in softened margarine until mixture resembles coarse crumbs.  Press firmly in bottom and sides of 8 or 9 inch pie pan.  Bake in preheated 350 degree oven for 8 to 10 minutes.  Cool.  In small saucepan, sprinkle gelatin over 1/2 cup skim milk.  Let stand one minute.  Heat, stirring constantly until gelatin dissolves.  In blender or food processor, blend ricotta until smooth and add gelatin mixture, remaining 1 cup milk and vanilla.  Continue blending until completely smooth.  Remove half the mixture, set aside.  To mixture still in blender, add 6 packs sugar substitute and cocoa.  Blend thoroughly.  Pour blender mixture into crust, chill for 30 minutes or until partially set.  At the same time, chill remaining mixture for 30 minutes.    Prepare whipped topping mix according to package directions gradually adding remaining 6 packets sugar substitute.  Whisk into reserved, chilled mixture until blended smoothly.  Spoon over chocolate layer; chill until set.  Garnish with dusting of cocoa.  Makes one (8 or 9 inch) pie (filling and crust) or 8 servings.  

------------------------

 461566 -- CHICKEN  BREASTS  WITH  CARROT  AND  ZUCCHINI  STUFFING



 2 sm. whole chicken breasts
1 c. carrots, shredded (about 2 sm.)
1 c. zucchini, shredded (about 1 med.)
1 tsp. salt
1/4 tsp. poultry seasoning
1 envelope chicken-flavored bouillon
1/4 c. water

 With sharp knife, remove skin and excess fat from chicken breasts.  Cut each breast in half, along breastbone; remove breastbone.  From cut side of each chicken breast half, with tip of sharp knife, cut and scrape meat away from rib cage, gently pulling back meat to form pocket; set aside.  In medium bowl, combine carrots, zucchini, salt and poultry seasoning.  Spoon about 1/2 cup mixture into each pocket; secure with toothpicks.  In 10 inch skillet, place chicken, sprinkle with bouillon.  To skillet add water, over medium high heat, heat to boiling.  Reduce heat to low; cover and simmer about 40 minutes or until chicken is fork tender.  Remove toothpicks.  Makes 4 servings, 180 calories per serving.  

------------------------

 461567 -- BAKED  ONIONS



  Cover pie plate in foil (for easy cleaning).  Use two to three onions per person, cooking size.  Do not peel.  Place onions on pie tin and bake one hour at 400 degrees.  When done cut root end off, squeeze stem end and it should come out whole.  Spread margarine/butter over onions, season with salt and pepper.  Not for microwaves.  Great with baked potatoes.  

------------------------

 461568 -- SUGARLESS  CAKE



 1 c. dates, chopped
1 c. prunes, chopped
1 c. raisins
1 c. cold water
1 stick margarine, melted
2 eggs
1 tsp. baking soda
1/4 tsp. salt
1 c. plain flour
1 c. nuts, chopped
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla

 Boil dates and prunes in the one cup of water for 3 minutes; add margarine and raisins and let cool.  Mix flour, soda, salt, eggs, nuts, spices and vanilla.  Add to fruit mixture.  Stir to blend.  Pour into baking dish.  Bake at 350 degrees for 25 to 30 minutes.  

------------------------

 461569 -- DIABETIC  ORANGE  SUNBEAMS



 1 1/2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. shortening
1/2 c. raisins
1 egg
2 tbsp. orange juice
2 tsp. grated orange rind
1 1/2 tsp. Sucaryl

 Sift together flour, baking powder and salt.  Cut in shortening until crumbly.  Add all at once:  raisins, eggs, orange juice, orange rind and Sucaryl.  Mix well.  Make into small balls; flatten on cookie sheet.  Bake 12 to 15 minutes at 375 degrees.  

------------------------

 461570 -- ALMOND  BISCUIT  RING



 1/4 c. granulated brown sugar,
   replacement
2 tbsp. diatetic maple syrup
2 tsp. reduced calorie margarine
2 tsp. water
1/3 c. almonds, coarsely chopped
1 (8 oz.) tube refrigerator biscuits

 In a 1 1/2 quart microwave safe casserole, combine the brown sugar replacement, maple syrup, margarine and water.  Cover with a paper towel and microwave on high for one minute.  Allow to sit, covered for one minute, then stir to mix in the melted margarine.  Stir in the almonds.  Cut each of the biscuits into four pieces.  Roll each piece into a ball.  Dip each piece into the syrup mixture then place in a microwave safe ring mold.   Arrange all coated balls uniformly around the ring mold.  Pour any remaining syrup over the balls in the mold.  Microwave on medium (50% power) for 5 to 6 minutes, turning the mold 1/4 turn after each two minutes.  Remove from oven and immediately cover with waxed paper.  Allow to sit undisturbed for 5 minutes; then turn out onto a serving dish.  Divide into 10 servings.  This dish has only about 80 calories per serving.  

------------------------

 461571 -- BANANA  SPLIT  PIE



 1 graham cracker crust
1 (4 oz.) pkg. sugar-free instant
   vanilla pudding mix
2 c. low-fat milk
2 bananas, sliced
1 (15 oz.) can crushed pineapple
1 c. Cool Whip
1 tsp. vanilla
1/2 c. pecans, chopped

 Mix pudding with milk and beat until thick, pour into crust.  Put bananas over pudding.  Squeeze pineapple to remove all juice.  Sprinkle on top of bananas.  Cover with Cool Whip, sprinkle pecans on top.  Chill well.   

------------------------

 461573 -- FRUIT  DIP



 1 c. plain yogurt
8 oz. light cream
8 packets Equal sugar
1 tsp. vanilla.

 Mix.  

------------------------

 461574 -- BROWNIE  TORTE



 1 1/2 c. chilled whipping cream
3 tbsp. Fruit Sweet or to taste
1 tsp. vanilla

 Prepare Fudge Sweet Brownies (see recipe).  Whip cream, Fruit Sweet and vanilla and use as filling and topping for layers of brownies.  Low-Fat Substitute:  Try 3 cups frozen whipped topping, thawed.  Substitute your favorite flavoring for the vanilla, try 1 tablespoon instant coffee or 1 tablespoon concentrated orange juice.  

------------------------

 461575 -- FANCIFUL  FREEZE



 4 ripe bananas, peeled
1/2 c. Raspberry Fanciful

 Wrap bananas in plastic wrap and freeze overnight.  Remove from freezer, break into 4 or 5 pieces and let stand at room temperature for about 10 minutes to slightly soften for the processor.    Blend the bananas in a processor or blender until creamy.  Add the Raspberry (or other flavor) Fanciful and blend briefly.  This can be served immediately, or stored in the freezer.  Serves 4.  

------------------------

 461576 -- FROZEN  APRICOT  MOUSSE



 1 c. apricot apple butter
1/2 c. whipping cream
2 egg whites
2 tbsp. Fruit Sweet

 Beat egg whites until stiff but not dry.  Fold into the apricot apple butter.  Whip the cream until stiff, adding the Fruit Sweet.  Fold the whipped cream into the apricot mixture.  Freeze.  

------------------------

 461577 -- FRUIT  LEATHER



  Place a sheet of plastic wrap in the bottom of a cookie sheet.  Smooth a thin layer of fruit butter with the edge of a pancake turner.  Place in the oven to dry at the lowest heat, about 120, for about 2 hours, or until dry, then remove and cool.  Peel off and roll in plastic wrap.  For variety, sprinkle with finely chopped walnuts before drying.  

------------------------

 461578 -- FRUIT  SALAD  TOPPING



 1 1/2 c. milk (skim or 1%)
1 (3 oz.) sugar free vanilla pudding

 Add: 2 tbsp. frozen orange juice concentrate
1 tsp. grated orange peel (opt.)

 Serve "on the side" with mixed fruit (fresh) or mix fruit and topping in bowl.  

------------------------

 461579 -- RASPBERRY  MOUSSE



 2/3 c. Strawberry Fanciful
1/8 tsp. cream of tartar
2 egg whites
1/2 c. whipping cream

 Add cream of tartar to egg whites, beat until stiff, but not dry.  Fold into Strawberry Fanciful.  Fold the whipped cream into the fruit mixture.  Chill before serving or freeze for frozen mousse.  Use any of the Fanciful flavors for variation:  Strawberry, blueberry, orange pineapple, pineapple berry or peach.  

------------------------

 461580 -- GOLDEN  CARROT  PIE



 2 eggs
1/4 tsp. ground cinnamon
Pinch salt
1/2 c. Fruit Sweet
9" pie shell
Dash ground nutmeg
1/8 tsp. ground ginger
1 c. cooked carrots, riced or mashed
1/2 c. heavy cream

 Beat the eggs, nutmeg, cinnamon, ginger and salt until thoroughly blended.  Add the carrots and stir well.  Pour in the Fruit Sweet and cream and stir until completely blended.  Pour the filling into the pie shell and bake at 350 degrees for 35 minutes or until a knife inserted in the center comes clean.  Serve with whipped topping.  

------------------------

 461581 -- APPLESAUCE  CAKE



 2 eggs, well beaten
1 c. Apple Butter
1 1/2 c. flour
1/2 c. raisins
1/2 c. butter, melted
1/2 c. Fruit Sweet
1 1/2 tsp. baking soda
1/2 c. chopped walnuts

 Combine the eggs, butter and apple butter.  Sift the flour and bake soda.  Add the walnuts and raisins to the flour mixture and blend.  Add the flour mixture to the egg mixture alternately with the Fruit Sweet.  Pour the batter into a greased tube pan and bake at 375 degrees for 30 to 35 minutes.  Turn out and cool before serving.  Serve with whipped cream.  

------------------------

 461582 -- EASY  CHOCOLATE  GRAHAM  TORTE



  Line 13"x9"x2" pan with a layer of graham cracker squares.  Prepare 1 large (6 oz.) package of instant sugar-free chocolate pudding as directed on the package.  Spread over graham cracker layer.  Place in refrigerator to let set some.  Layer another layer of graham cracker squares over the pudding.  Prepare a second package of chocolate pudding as above and spread over graham crackers.  Refrigerate.  Torte may be topped with whipped cream or Dream Whip when served.  This easy dessert is one that diabetics may enjoy.  

------------------------

 461583 -- FUDGE  SWEET  BROWNIES



 2/3 c. flour
1/2 tsp. baking powder
2 eggs, beaten well
1/2 c. melted butter or oil
1/2 c. Fudge Sweet, softened
1/2 c. Fruit Sweet
1 tsp. vanilla
1/2 c. walnuts, chopped

 Sift flour and baking powder; set aside.  Blend the eggs, butter or oil, Fudge Sweet, Fruit Sweet and vanilla.  Add the flour mixture and blend thoroughly.  Add walnuts.  Pour mixture into greased and floured 8"x8" baking pan.  Bake at 350 degrees for about 15 minutes, until cake springs back at a light touch.  Doubled recipe will fit into double size cookie pan.  

------------------------

 461584 -- NO-SUGAR  CUSTARD



 6 egg yolks
1/4 c. Fruit Sweet
1/2 c. flour
2 c. milk
1 tsp. vanilla
1 tbsp. butter

 In a medium bowl, beat egg yolks and Fruit Sweet until thick and pale.  While continuing to beat, gradually sift in flour.  Pour into a saucepan and place over low heat on the stove and gradually add milk and vanilla.  Cook, stirring constantly, until mixture has thickened to a custard consistency, about 15 minutes.  Remove from heat.  Melt butter and pour over custard to prevent a skin from forming while it cools.  Makes 3 cups.  

------------------------

 461585 -- CHOCOLATE  CAKE



 2 eggs, beaten
1/2 c. butter, melted
1 c. strawberry apple butter
1 tsp. vanilla
5 tbsp. milk
3/4 c. Fudge Sweet Topping
5 tbsp. Fruit Sweet
2 c. flour
2 tsp. baking powder

 Combine eggs, butter, strawberry apple butter and vanilla.  Place the covered jar of Fudge Sweet into hot water to thin.  Add the milk, Fudge Sweet and Fruit Sweet to the butter mixture.  Sift the flour and baking soda together and blend with the wet mixture.    Pour into two greased and floured 9" round tins or equivalent.  Bake at 350 degrees for 40 minutes.  Cool.  Top with whipped cream.    

------------------------

 461586 -- ORANGE  MINCE  CAKE



 2 eggs, well beaten
1/3 c. Fruit Sweet
1 1/2 c. flour
1 1/2 tsp. baking powder
1/4 c. butter
1 c. Fruit Mincemeat
1 tsp. baking soda

 Beat eggs, melt butter and add to Mincemeat and Fruit Sweet.  Sift dry ingredients, add to mincemeat mix and blend.  Spoon and smooth batter into oiled and floured 8" baking pan.  Bake at 350 degrees for approximately 25 minutes.  Top with Orange Cream Cheese Topping.  --ORANGE CREAM CHEESE FROSTING:--

6 oz. cream cheese
2 tbsp. Fruit Sweet
2 tbsp. concentrated orange juice

 Blend all ingredients together.  Use on Orange Mince Cake.  

------------------------

 461587 -- LO-CAL  CHEESE  CAKE



  12 oz. low fat Ricotta cheese
4 eggs, separated
3/4 c. Fruit Sweet
Grated peel of 1 lemon
3 graham crackers, finely crushed
12 oz. low fat cottage cheese
2/3 c. non-instant milk powder
5 tbsp. lemon juice or to taste
2 tsp. pure vanilla
Butter or oleo for pan

 Put cheese in process with egg yolks and Fruit Sweet and blend.  Add milk, powder and process until smooth.  Add vanilla, lemon juice and peel to cheese mixture.  Blend until smooth.  Beat egg whites until frothy, then add to the processor and blend for about 2 seconds, until mixed.  Butter the bottom and 1/2 way up the sides of a 9" springform pan.  Pour the graham cracker crumbs into the pan and shake until buttered area is coated.  Leave any extra on the bottom.  Pour cheese cake mixture into pan and bake at 350 degrees with a pan of water in the oven to prevent drying.    Bake for 45 minutes or until inserted knife emerges clean.  Cool.  May serve with Wax Orchards All-Fruit Fanciful preserve of your choice.  Variations:  All cottage or all ricotta may be used.  For standard cream cheese cake, substitute 24 ounces cream cheese, 3 eggs, 1/2 cup powdered milk and 2/3 cup Fruit Sweet.  Adjust lemon.  

------------------------

 461588 -- APRICOT PINEAPPLE  CAKE



 2 eggs, beaten
3/4 c. Apricot Apple Butter
1/2 c. dried apricots, chopped fine
2 tsp. baking soda
1/2 c. butter, melted
1/2 c. drained, crushed pineapple
2 c. flour
1/2 c. Fruit Sweet

 Combine the eggs, butter, Apricot Apple Butter, pineapple and dried apricots until thoroughly blended.  Mix the flour and baking soda together, then combine with the egg mixture alternately with the Fruit Sweet.  Mix until the batter is smooth.  Bake in a 9"x12" greased and floured pan at 340 degrees for 40 minutes or until cake springs back when pressed lightly.  Remove the cake from the oven.  Cool, turn out and cool completely.  This cake is best served the next day.   

------------------------

 461589 -- REFRIGERATOR  BRAN  MUFFINS



 1 1/2 c. apple juice
1 c. butter, melted
4 well beaten eggs
4 c. buttermilk
5 tsp. baking soda
2 c. processed Bran Buds
1 c. Fruit Sweet
4 c. ready-to-eat bran cereal
5 c. flour
1 tsp. salt

 Pour the juice into a medium saucepan and bring to a boil over high heat.  Remove, pour in the Bran Buds and stir well.  Let the mixture stand for several minutes.  Combine the butter, Fruit Sweet and eggs and beat well.  Then stir in the bran cereal.  Pour in the buttermilk and stir well, then add the flour, baking soda and salt.  Beat the batter until it is thoroughly blended.  Add the juice and Bran Buds and stir the batter until well blended.  Drop several teaspoonfuls of batter into each greased muffin cup.  Bake at 400 degrees for 15 minutes or until the center of each muffin is done.  The batter can be stored in the refrigerator for up to 6 weeks and used as needed.  Fruit and nuts, such as raisins, cranberries, bananas and walnuts, can be finely chopped, tossed with a little flour and added for variety.  

------------------------

 461590 -- BUTTER  POUNDCAKE



 2 eggs, separated
6 tbsp. butter, softened
2 tsp. vanilla
2 tsp. baking powder
4 tbsp. whipping cream
3/4 c. Fruit Sweet
1 3/4 c. sifted cake flour
1 tsp. baking soda

 Beat the egg yolks well.  Add cream, butter, Fruit Sweet and vanilla and beat to blend well.  Set aside.  Sift the flour, baking powder and baking soda together and set aside in a small bowl.  In a medium size bowl, slowly blend the flour mixture and the liquid mixture in small amounts at a time until well mixed.  Beat until smooth.  In a separate bowl, beat egg whites until stiff but not dry.  Stir a third of the whites into the batter and then gently fold in the remainder.  Spoon into a greased and floured 9" pan.  Bake in a preheated 350 degree oven for 25 to 35 minutes or until an inserted straw or toothpick comes out dry.  Cool for about 5 minutes before turning out onto rack.  

------------------------

 461591 -- TORTE  AU  CHOCOLA



 1 3/4 c. cake flour, sifted
1/43 tsp. salt
3 tsp. baking powder
1/2 tsp. cinnamon
4 eggs, separated
1/2 c. melted butter or oil
3/4 c. Fruit Sweet 
3/4 c. Fudge Sweet
1 tsp. vanilla
1/2 c. milk

 Sift dry ingredients together and set aside.  Combine the butter or oil, Fruit Sweet, Fudge Sweet and vanilla.  Add the yolks to the liquid mixture, blending one at a time.  Add the flour mixture to the liquid mixture alternately with the milk.  Whip the egg whites to stiff peaks and fold in gently but thoroughly.  Bake at 350 degrees for 1/2 hour in 2 (9") round greased and floured tins.  Test.  Cake will spring back when lightly touched.  For a drier cake, bake until the cake draws away from the edge of the pan.  Cool. --FILLING:--

1 (8 oz.) pkg. cream cheese
3 tbsp. Fruit Sweet
1 tsp. vanilla

 Blend together.  Cream cheese may be warmed slightly to soften for blending.  Fill cake, then frost with whipped cream sweetened to taste with Fruit Sweet, flavored with vanilla or your favorite flavoring.  Drizzle melted Fruit Sweet around edge of cake.  May place thinly sliced strawberries on top.   

------------------------

 461593 -- DIABETIC  OATMEAL  PEANUT  BUTTER  COOKIES



 2/3 c. oatmeal
2 c. flour
1 tsp. lite salt
1/4 tsp. soda
2 tsp. baking powder
1/3 c. corn oil
2/3 c. salt free peanut butter
1/4 c. Eggbeaters and 1 egg
3 tbsp. skim milk
4 tbsp. liquid sweetener
2 tbsp. sugar substitute

 Sift flour, salt, soda, and baking powder.  Cream next 6 ingredients together add oatmeal, beat.  Add flour mixture, stir until it forms a ball; roll into 1 inch balls.  Place on ungreased cookie sheet.  Press down with glass.  Bake at 375 degrees for 10 minutes.  Each cookie 35 calories.  

------------------------

 461594 -- DIABETIC  PEANUT  BUTTER  COOKIES



 1 c. flour
1/2 c. creamy peanut butter
1 egg
1 tsp. vanilla
1/4 tsp. salt
1 1/2 tsp. baking powder
1/2 c. water
1 tbsp. liquid sweetener
1/2 c. salad oil

 Mix all together in a large bowl.  Shape into balls and place on ungreased cookie sheet.  Bake at 375 degrees for 12 to 15 minutes.  (You may add a little more flour if desired.)  

------------------------

 461595 -- DIABETIC  PEANUT  BUTTER  COOKIES



 1/3 c. plain flour
1/4 tsp. baking soda
1/4 tsp. baking powder
Pinch of salt
2 tbsp. shortening
2 tbsp. peanut butter
1 tsp. Sweet 'n Low
1 egg, beaten

 Mix and stir all ingredients in order (flour, baking soda, baking powder, salt, shortening, peanut butter and Sweet 'n Low).  Add beaten egg and mix well.  Drop by large teaspoon on greased cookie sheet.  Bake at 350 degrees for 10 minutes.  

------------------------

 461596 -- DIABETIC  FUDGE



 1  14 1/2 oz. evaporated milk
3 tbsp. cocoa
1/4 c. oleo
Liquid Sweetner to equal 1/2 c. sugar
1/4 tsp. salt
1 tsp. vanilla
2 1/2 c. graham cracker crumbs
1/4 c. nuts

 Combine milk and cocoa in saucepan. Beat well. Add oleo, sweetner, salt. Bring to boil. Remove from heat. Stir in remaining ingredients except 1/4 cup graham crackers. Cool about 15 minutes. Divide mixture into 32 balls. Roll in remaining cracker crumbs and chill.  

------------------------

 461597 -- PINEAPPLE  SHERBET  (FOR  DIABETICS)



 1 (16 oz.) can crushed pineapple in
   pineapple juice
1 tsp. unflavored gelatin (1/3
   envelope)
2 tbsp. lemon juice nonnutritive
   sweetener equivalent to 1/2 cup
   sugar
1/2 c. nonfat dry milk powder

 At least 3 1/2 hours before serving:  Drain pineapple, reserving juice.  In small saucepan, into 1/4 cup reserved pineapple juice, sprinkle gelatin.  Cook over low heat, stirring constantly until gelatin is dissolved.  Remove from heat; stir in 1/2 cup reserved pineapple juice, lemon juice, crushed pineapple and nonnutritive sweetener; cool.    In small bowl with mixer at high speed, beat milk powder with 1/2 cup ice water until stiff peaks form; gently stir in gelatin mixture until well combined.  Pour into shallow pan; freeze 3 hours or until firm.  Makes 8 servings.  

------------------------

 461598 -- ORANGE  SHERBET  (FOR  DIABETICS)



 1 c. orange juice
1 tsp. unflavored gelatin (1/3
   envelope)
2 tbsp. lemon juice
1 tbsp. grated orange peel
   nonnutritive sweetener equal to
   1/2 cup sugar
1/2 c. nonfat dry milk powder

 Edith McDevitt 

------------------------

 461599 -- DIABETIC  APPLE  PIE



 Pastry for 8 inch two crust pie
6 c. sliced tart apples
3/4 tsp. cinnamon or nutmeg
1 (12 oz.) can frozen Seneca apple
   juice
2 tbsp. cornstarch

 Heat oven to 425 degrees.  Put apples in pastry lined pan.  Heat juice, cornstarch and spice (optional).  Let it boil until clear.  Pour over apples.  Cover with top crust.  Bake 50 to 60 minutes.  

------------------------

 461600 -- DIABETIC'S  PUMPKIN  PIE



 1 baked, cooked 9 inch pie shell
2 sm. pkgs. sugar free instant
   vanilla pudding
2 c. milk
1 c. canned pumpkin
1 tsp. pumpkin pie spice
1/4 tsp. nutmeg
1/4 tsp. ginger
1/2 tsp. cinnamon

 Blend all ingredients in blender until smooth.  Use plain canned pumpkin.  Do not use canned pumpkin pie mixture.  Pour into pie shell and chill until ready to serve.  

------------------------

 461601 -- OUR  SUGAR-FREE  RECIPES



  Brother and Sister Hughes are two very special elders of our church.  It is only recently that Brother Hughes discovered he is a diabetic.  Sister Hughes is a wonderful "country cook" and has cooked that way for many years.  To suddenly have to change your way of cooking is hard for anyone.  We love Brother and Sister Hughes and wanted to include some recipes that Brother Hughes could enjoy without worry and help Sister Hughes find that little something to satisfy his sweet-tooth.  Frozen juice concentrate used in these recipes are UNSWEETENED and thawed in refrigerator.  Measure out what you need an put the rest back in the freezer to use again.  If it calls for UNSWEETENED ALL FRUIT SPREAD or UNSWEETENED POURABLE FRUIT, these can be found now in a lot of grocery stores and can also be found in health food stores.  They do not use sugar to sweeten them, only other fruits.  Make sure to include one of these recipes at your next social or church dinner.  The diabetics enjoy knowing that they too can enjoy dessert.  

------------------------

 461602 -- SUGAR-FREE  DIABETIC  CAKE



 2 c. raisins
2 c. water
2 eggs, lightly beaten*
1 tsp. vanilla extract
1/2 c. skim milk
2 c. unsweetened applesauce
3 tsp. Sweet & Low
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
1 tsp. baking powder
2 c. all-purpose flour
1 c. chopped nuts**

 *May use egg substitute or egg whites.  **Nuts may be omitted.  I have substituted the nuts with 1/2 cup mashed bananas for an entirely different flavor, if you do this, mix banana with the wet ingredients.  Preheat oven to 350 degrees.  Cook raisins in the water until all water is absorbed, approximately 30 minutes.  Mix all wet ingredients in one bowl and all dry ingredients in a separate bowl.  Add nuts to the flour mixture then add the flour mixture to the liquid mixture.  Fold in the raisins.  Bake in loaf or bundt pan for 35 to 45 minutes or until toothpick inserted comes out dry.  It is really more like a nut bread.  

------------------------

 461603 -- STRAWBERRY  DIABETIC  JAM



 1 c. berries
3/4 c. sugar-free strawberry pop
1 pkg. strawberry sugar-free Jello
3 packets Equal

 Mash the berries, add soda pop and cook 1 minute.  Remove from heat and stir in Jello until dissolved.  Stir in sweetener and pour in jars.  Seal and store in refrigerator.  Yield 1 1/4 cups.  You may use other fruits such as raspberries, peaches or cherries.  Herman 

------------------------

 461604 -- DIABETIC  PUNCH



 1-2 liter diet Sprite
1 (46 oz.) can chilled unsweetened
   pineapple juice
1 pkg. blueberry Kool-Aid with
   Nutrasweet

 Chill all ingredients and pour in punch bowl and serve.  

------------------------

 461605 -- DIABETIC  EGG  NOG



 1 1/2 c. milk
5 sucaryl tablets
4 eggs, beaten well
2 tsp. vanilla

 Add ingredients together and mix well.  

------------------------

 461606 -- DIABETIC  JELLY



 1 qt. sugarless apple juice
4 tbsp. artificial sweetener (can add
   more)
4 tbsp. lemon juice
2 pkg. unflavored gelatin

 Mix ingredients and boil gently for 5 minutes.  Cool and pour into containers.  Store in refrigerator.  

------------------------

 461607 -- DIABETIC  COOKIES



 1 c. raisins
1 c. water
2 eggs, beaten
1 tsp. vanilla
1 c. flour
1/4 c. dates, chopped
1/2 c. shortening
3 tsp. sweetener
1 tsp. soda

  Boil raisins, dates and water for 3 minutes.  Add shortening and cool.  Add eggs, then all remaining ingredients and mix well.  Chill.  Drop onto ungreased cookie sheet.  Bake at 350 degrees for 10 to 12 minutes.

------------------------

 461608 -- DIABETIC  FRUIT  COOKIES



 1 c. flour
1 tsp. baking soda
1 c. water
1 c. dates, chopped
1/2 c. apples, peeled & chopped
3/4 c. raisins
1/2 c. margarine
1 c. quick oats
2 eggs, beaten (I use egg beaters)
1 tsp. vanilla
1 c. pecans, chopped

  Sift flour and soda, set aside.  Cook water, dates, apple and raisins; bring to a boil.  Simmer 3 minutes.  Remove from heat and add the margarine and stir. Cool mixture and then add eggs, oatmeal and the dry ingredients; add the vanilla and nuts.  Cover and refrigerate overnight.  Drop on cookie sheets 2 inches apart.  Bake in 350 degree oven for about 24 minutes.  Store in the refrigerator in air tight container.  May also add 1 teaspoon cinnamon to dry ingredients if desired.

------------------------

 461609 -- NO  BAKE  DIABETIC  FRUIT  CAKE



 1 lb. graham crackers, crushed
   (reserve 3 double crackers)
1/2 lb. margarine
1 lb. marshmallows

  Melt above and add cracker crumbs. 3/4 c. grated raisins 1 tsp. coconut flavoring 1/2 c. dried apricots 1/2 c. raw cranberries 3/4 c. dates, cut up   Add to first mixture and mix well.  Pat mixture in 6"x13"x2" pan lined with plastic wrap.  Chill. 

------------------------

 461610 -- DIABETIC  RAISIN  CAKE



 2 c. water
2 c. raisins

  Cook until water evaporates.  Add: 2 eggs 2 tbsp. sweetener 3/4 c. cooking oil 1 tsp. soda 2 c. flour 1 1/2 tsp. cinnamon 1 tsp. vanilla   Mix well.  Pour into 8"x8" greased pan, bake at 350 degrees for 2 minutes. Makes 20 servings.  1 fruit, 2 fat, 185 calories. 

------------------------

 461611 -- DIABETIC  SPONGE  CAKE



 7 eggs
1/2 c. fruit juice, orange
3 tbsp. Sweet 'n Low or any sugar
   substitute
2 tbsp. lemon juice
3/4 tsp. cream of tartar
1 1/2 c. sifted cake flour
1/4 tsp. salt

  Separate eggs.  Beat egg whites with salt until foamy.  Add cream of tartar and continue beating until stiff.  In another bowl, combine rest of ingredients and mix well.  Fold in beaten egg whites.  Bake in greased and floured bundt pan at 350 degrees for 40 minutes or longer; test with toothpick.  Serve with no sugar jelly (all fruit) and Cool Whip. 

------------------------

 461612 -- DIABETIC  ORANGE  DATE  BARS



 1 c. chopped dates
1/4 c. sugar
1/3 c. vegetable oil
1/2 c. orange juice
1 c. all purpose flour
1/2 c. chopped pecans
1 egg
1 1/2 tsp. baking powder
1 tbsp. grated orange rind

  Combine dates, sugar, oil and juice in a saucepan.  Cook for 5 minutes to soften dates.  Cool.  Add remaining ingredients.  Spread into an oiled 8"x8" baking pan.  Bake in 350 degree oven for 25 to 30 minutes.  Cool before cutting.  Makes 36 bars. 

------------------------

 461613 -- DATE  DIABETIC  COOKIES



 2/3 c. cold water
3/4 c. oleo
1 c. chopped dates
1 egg
1/4 tsp. nutmeg
1 tbsp. cinnamon
1/2 tsp. soda
1/2 tsp. baking powder
1 tbsp. sweetener
1 tbsp. water
1 c. flour

  Cook cold water, oleo and dates for 3 to 4 minutes and cool.  Mix all ingredients.  Drop by teaspoons on greased cookie sheet.  Bake at 350 degrees for 12 minutes or until done. 

------------------------

 461614 -- SUGARLESS  COOKIES  (FOR  DIABETICS)



 1 c. flour
1 1/2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt (opt.)
1/4 tsp. nutmeg
1 tsp. ground cloves
1 tsp. allspice
1 1/2 c. raisins
1 c. unsweetened applesauce
1/2 c. oil
2 eggs
1 tsp. vanilla
1/2 c. chopped nuts
1 c. quick (Mother's) oats

  Mix dry ingredients and add remaining ingredients to moisten.  Drop by teaspoonful onto greased cookie sheet.  Bake at 375 degrees for 12 minutes. 

------------------------

 461615 -- DIABETIC  NUT  LOAF



 24 or 2 1/2 c. dates or raisins
2 eggs
1/4 c. vegetable oil
2 c. flour, self rising
1/2 c. chopped nuts
1 tsp. baking soda
2 tsp. liquid sweetener
1 tsp. vanilla

  If using all purpose flour, add 1/2 teaspoon salt and 1 teaspoon baking powder. Use 350 degree oven.  Put cut dates or raisins into bowl; sprinkle with baking soda and cover with 1 cup boiling water.  Let stand until cool. 

------------------------

 461616 -- DIABETIC  DATE  CAKE



 1 stick oleo
1 egg
2 c. flour
2 tsp. soda
1 tsp. vanilla
1 c. dates
2/3 c. Sugar Twin
1/2 tsp. cinnamon
1/4 tsp. cloves
1 1/2 c. applesauce
1 c. nuts

  Cream oleo; add egg, sugar and vanilla and sift together.  Add dry ingredients. Add dates, applesauce and nuts.  Beat at medium speed until blended.  Bake one hour at 350 degrees. 

------------------------

 461617 -- DIABETIC  APPLESAUCE  COOKIES



 1 3/4 c. cake flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 tsp. baking powder
Salt (opt.)
1/2 c. butter
1 tbsp. Sweet Ten
1 egg
1 c. unsweetened applesauce
1/2 c. raisins or nuts
1 c. All Bran

  Mix.  Drop on cookie sheet.  Bake 20 minutes at 375 degrees. 

------------------------

 461618 -- DIABETIC  HEALTH  COOKIES



 1 c. raisins
1/2 c. chopped dates
1/2 c. chopped apples
1 c. water
1/2 c. vegetable shortening
2 well beaten eggs
2 tsp. Sweet 'N Low (artificial
   sweetener)
1 tsp. vanilla
1 tsp. baking soda
1 c. flour
3/4 c. chopped nuts

  Boil raisins, dates, and apples in water for 3 minutes.  Add shortening to melt, then cool and add rest of ingredients with the nuts last.  Mix well.  Drop by teaspoons onto cookie sheet.  Bake at 350 degrees for 10 to 12 minutes.  Store in refrigerator in an airtight container. 

------------------------

 461619 -- MARY  TYLER  MOORE'S  ALMOND  MERINGUE  COOKIES  (DIABETIC)



 4 egg whites
8 tsp. powdered skim milk
1 tsp. vanilla extract
1 tsp. almond extract
1 tsp. liquid artificial sweetner
Cinnamon to taste

 Beat egg white until stiff.  Add skim milk powder.  Mix well.  Add extracts and sugar substitute.  Drop cookies by spoonfuls onto cookie sheet.  Bake at 275 degrees for 45 minutes.  Remove from cookie sheet and dust with cinnamon.  Yields 2 to 2 1/2 dozen.  One cookie equals 32 calories.  Actress 

------------------------

 461620 -- DIABETIC  BARS



 1/2 c. dates
1/2 c. raisins
1/2 c. prunes
3 eggs
1/2 c. oleo or margarine
1 tsp. soda
1 tsp. vanilla
1/4 tsp. salt
1 c. flour

  Cut up fruits and boil with 1 cup water add margarine.  Mix all the other ingredients with eggs and dry ingredients.  Add fruit mixture. Bake in greased 9 inch square pan at 350 degrees for 25 to 30 minutes.  NOTE:  1/4 teaspoon each cinnamon and nutmeg may be added also 1/2 cup nuts or coconut may be used. 

------------------------

 461621 -- DIABETIC  COOKIES



 1 c. seedless raisins
2 c. water
12 saccharin tablets
1 c. flour
1/2 c. shortening
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 tsp. soda
1 tsp. vanilla
1 c. quick oats

  Cook raisins in water for 15 minutes, adding saccharin while hot. Sift dry ingredients.  Mix all together, drop on cookie sheet and flatten.  Bake at 350 degrees for 15 minutes.  Keep refrigerated. 

------------------------

 461622 -- BANANA  NUT  SQUARES  FOR  DIABETICS



 2/3 c. margarine
4 pkg. Sweet 'n Low or 2 or 3 tsp.
2 eggs, separated (stiffly beat
   whites)
1 c. mashed bananas
1 1/2 c. flour
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/4 c. sour cream
1/2 tsp. vanilla
1/2 c. chopped nuts

  Cream Sweet 'n Low and margarine.  Add egg yolks and mix well.  Add banana, sift dry ingredients.  Add alternately with sour cream to shortening mixture.  Mix real well.  Add vanilla, stiffly beaten egg whites and nuts.  Pour into two 8x8 or 9x9 inch square pans.  Does not rise like regular bars. 

------------------------

 461623 -- DIABETIC  COCONUT  CAKE



 3 1/2 c. cake flour
4 tsp. baking powder
1 tsp. salt
1 c. shortening
2 c. sugar
8 egg whites
1 c. milk
1 tsp. vanilla extract
1/4 tsp. almond extract
2 fresh coconuts
1/4 c. coconut water
1/3 c. sifted powdered sugar

  Heat oven to 350 degrees.  Grease three 9-inch cake pans.  Sift flour, measure and place in sifter, add baking powder, and salt; sift again. Set aside.  Cream shortening until fluffy, add sugar a little at a time until all is used.  Add egg whites one at a time and beat until fluffy.  Add dry ingredients alternately with milk, a little at a time; beginning and ending with dry ingredients.  Add extracts and beat 2 minutes on medium speed.  Divide into prepared pans and bake 25 to 30 minutes.  Grate the fresh coconuts; save the water for brushing cake layers. Brush cake layers with mixture of the coconut water and powdered sugar.  (Plain coconut water will make a soggy cake!)  Stack cake with Boiled icing.BOILING ICING:
1/2 c. water
3 c. sugar
1/4 c. white corn syrup
4 egg whites
1/2 tsp. cream of tartar
1 tsp. almond extract
1 tsp. vanilla extract

  Stir together water, sugar, syrup until sugar is dissolved.  Wipe crystals from sides of pan with damp towel.  Cook to 238 degrees (or 240 degrees on a damp day).  In mixing bowl beat egg whites until frothy.  Add cream of tartar; beat whites until stiff.  Pour syrup over whites gradually and beat until smooth.  Add extracts and enough sifted powdered sugar (about 1 cup) to make desired consistency.  Pile icing on cake layers and finish with swirls on top and side.  Sprinkle fresh grated coconut on each layer after icing and sprinkle more generously on top and side of cake.  The beautiful BOILED ICING recipe came from Mary Katherine Hammer. This cake and icing is a prize winner!  Delicious with Boiled Custard, Eggnog, hot tea or coffee.  Serves 16-20. 

------------------------

 461624 -- DIABETIC  AND  LOW  SODIUM  POUND  CAKE



 1 1/2 c. vegetable shortening
2 3/4 c. sugar
9 eggs
Juice of 1 lemon
1 tsp. vanilla
2 c. sifted cake flour

  Heat oven to 300 degrees.  Grease and flour 10 inch tube pan.  Cream shortening until smooth.  Gradually add sugar and cream well.  Add the eggs one at a time, creaming well after each one.  Stir in lemon juice and vanilla.  Sift cake flour and add to the mixture.  Pour mixture into tube pan.  Bake for 1 1/2 hours or until tests done.  Makes 1 large cake (20 slices).  Omit lemon juice and add 1/4 teaspoon freshly grated nutmeg with sifted flour. 

------------------------

 461625 -- DIABETIC  BREAD  PUDDING



 1 slice white bread, cut in cubes
2 or 3 tbsp. raisins
1 c. skim milk
1 egg, well beaten
2 pkgs. artificial sweetener
1 tsp. vanilla

  Beat egg, milk, vanilla and sweetener together.  Spray two (2) cup microwave dish with non-sticking vegetable spray.  Arrange bread cubes and raisins in dish.  Pour milk mixture over bread to moisten each cube.  Sprinkle dash of nutmeg over top and microwave on high for five (5) minutes or until knife inserted in center comes out clean.  Be careful not to overbake. 

------------------------

 461626 -- DIABETIC  HEALTH  COOKIES



 1 c. raisins
1/2 c. chopped dates
1/2 c. chopped apples
1 c. water
1/2 c. vegetable shortening
2 well beaten eggs
2 pkgs. Sweet & Low (optional)
1 tsp. vanilla
1 tsp. baking soda
1 c. flour
3/4 c. chopped nuts

  Boil raisins, dates and apples in water for 3 minutes.  Add shortening to melt.  Cool, then add rest of ingredients.  Add nuts last.  Mix well.  Drop by teaspoons onto cookie sheet.  Bake at 350 degrees for 10 to 12 minutes.  Store in refrigerator in an airtight container. 

------------------------

 461627 -- APPLESAUCE  DIABETIC  COOKIES



 1/2 c. flour
1 tsp. cinnamon
1/2 tsp. soda
1/4 tsp. allspice
1/2 c. quick rolled oats
1/2 c. raisins
1/2 c. unsweetened applesauce
1 egg, beaten
1/4 c. shortening
2 tsp. vanilla
Optional: 1/4 tsp. orange flavoring,
   nutmeats

  Mix moist ingredients and dry ingredients.  Drop on greased baking sheet.  Bake at 350 degrees for 8 to 10 minutes.  Yield: 1 1/2 dozen. 

------------------------

 461628 -- BIRTHDAY  CAKE  FOR  DIABETIC



 2 c. sifted cake flour
2 1/2 tsp. baking powder
1/2 tsp. salt
6 tbsp. softened margarine
1 1/4 tsp. vanilla
1/4 tsp. almond extract
1 c. sugar
1 egg
3/4 c. milk
1/2 c. sugar-free strawberry jam
1 c. nondairy whipped topping

  Preheat oven to 350 degrees.  Line two 8 inch round cake pans with parchment paper or waxed paper.  Sift together the flour, baking powder and salt.  With an electric mixer at medium speed, cream together margarine, vanilla and almond extract until fluffy. Gradually add sugar, beating constantly.  Add egg; beat until mixture is fluffy.  Then, stirring with a spoon, add the dry ingredients alternately with milk, stirring after each addition until batter is smooth.  Turn into the prepared pans.  Bake 25-30 minutes or until done.  When cool spread the strawberry jam between the layers.  Spread whipped topping on the top.  Store in refrigerator until just before serving. If you want you can add a drop of red food coloring to the whipped topping before putting it on top of cake.

------------------------

 461629 -- DIABETIC  CAKE



 1 c. raisins
1 1/2 c. water
1/2 c. shortening
1 egg
1 c. oatmeal
1 tbsp. sugar substitute
1 c. flour
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon

  Boil raisins and water.  Add other ingredients.  Bake in a loaf pan; at 350 degrees about 45 minutes or until done.

------------------------

 461630 -- DIABETIC  COOKIES



 1 1/2 c. unsweetened applesauce
3/4 c. margarine
2 eggs
1 tbsp. vanilla
1/3 c. brown sugar substitute,
   suitable for baking
2 c. oatmeal
1 tbsp. cinnamon
1/2 tsp. allspice
1 1/2 c. flour
1 1/2 tsp. soda
1/2 tsp. salt
1 c. raisins
1/4 c. nuts

  Mix applesauce, margarine, eggs, vanilla and brown sugar substitute well; add the remaining ingredients.  Drop by teaspoonfuls onto a cookie sheet and bake at 375 degrees for 15 minutes.

------------------------

 461631 -- DIABETIC  FRUIT  CAKES



 2 c. water 
2 c. raisins
1 c. unsweetened apple sauce
2 eggs
2 tbsp. liquid sweetener
3/4 c. cooking oil
1 tsp. soda
2 c. plain flour
1 1/4 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla

 Cook raisins in water until water is gone.  Add the applesauce, eggs, sweetener and oil and mix well.  Blend in the other ingredients which have been sifted together.  Add vanilla.  Pour into greased and floured pans, preferably loaf pans.  Bake about 1 hour at 350 degrees or until done.  Makes 10 to 12 servings.  

------------------------

 461632 -- DIABETIC  PEANUT  BUTTER  COOKIES



 1/2 c. peanut butter
1 tbsp. low calorie oleo
2 1/2 tsp. liquid sweetener
2 eggs
1 c. flour 
1/4 tsp. soda
1/2 c. skimmed milk

 Beat first 4 ingredients well.  Add eggs and beat again, then add milk and flour.  Blend well.  Drop by spoon on cookie sheet that is greased well.  Bake at 375 degrees for 12 minutes.  

------------------------

 461633 -- DIABETIC  COOKIES



 1 egg
1/2 c. margarine, melted
2 tsp. cinnamon
1 c. flour
1 c. quick-rolled oats
1 c. applesauce
1 c. raisins
1 tsp. soda
3 pkgs. sugar substitute

  Place all ingredients in bowl and mix well.  Drop by teaspoons on cookie sheet and bake for 10 to 12 minutes at 375 degrees.  Makes about 3 dozen. 

------------------------

 461634 -- DIABETIC  CAKE



 2 c. diced apples, cooked
2 eggs
1 c. nuts
1/2 tsp. cinnamon
1 tsp. soda
1/2 c. Sugar Twin
3/4 c. butter
1 c. raisins
2 c. flour
1/2 tsp. salt

  Mix all ingredients together in order above.  Bake in tube pan 1 hour at 350 degrees. 

------------------------

 461635 -- DIABETIC  CAKE



 1 c. raisins cooked in 1 c. water
1 c. prunes, cooked in 1 c. water,
   cut up
1 c. unsweetened applesauce
2 eggs
1/4 c. Sweet-n-Low
3/4 c. Wesson oil
2 c. self-rising flour
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. soda
1 c. black walnuts, chopped

  Dredge walnuts and raisins in flour.  Beat eggs and applesauce together.  Combine all other ingredients and bake at 350 degrees for 35-40 minutes in sheet pan. 

------------------------

 461636 -- DIABETIC  COOKIES



 1 box raisins
2 c. water
1 1/2 sticks butter
3 eggs
1 tsp. vanilla
1 1/2 tsp. baking powder 
1 1/2 tsp. soda dissolved in 3 tsp.
   water
1 tsp. cinnamon
Pinch of salt

 Boil together raisins, water and butter about 2 minutes.  When cool, add eggs, Sweet-N-Low, vanilla and soda.  Sift together flour, salt, cinnamon, baking powder.  Add to first cooked mixture.  Add 1 cup nuts, if desired.  Drop on greased cookie sheet and bake about 20 minutes at 350 degrees.  

------------------------

 461637 -- DIABETIC  CAKE



 1 c. raisins, cooked in 1 c. water,
   cool
1 c. prunes, cut up, cook in 1 c.
   water, cool
1 c. applesauce, sweet or unsweetened
2 eggs
1/4 c. Sweet-N-Low
3/4 c. corn oil
2 c. self-rising flour
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. soda
1 c. chopped pecans or black walnuts

  Dredge nuts and raisins in flour.  Beat egg and applesauce.  Combine all ingredients and bake at 350 degrees for 35-40 minutes in shallow pan. 

------------------------

 461638 -- DIABETIC  BROWNIES



 2 c. graham cracker crumbs
   (approximately 24 crackers)
1/2 c. chopped walnuts
3 oz. semi-sweet chocolate
1 1/2 tsp. Sweet-N-Low (6 packs)
1/4 tsp. salt
1 c. skim milk

  Heat oven to 350 degrees.  Place all ingredients in bowl; blend well. Bake in greased 8x8x2 pan for 30 minutes.  Cut in 2-inch squares while warm. 

------------------------

 461639 -- DIABETIC  SPICE  CAKE



 1/2 c. oleo
3 eggs, beaten
1 1/2 c. unsweetened applesauce
1 c. raisins
1/2 tsp. vanilla
2 tsp. soda
1 tbsp. Ril-sweet OR 4 pkg. Sweet &
   Low
1 c. dates, chopped fine
3 apples, peeled and cut in lg. pieces
1 tsp. cinnamon
2 c. flour
1 c. pecans, chopped

 Mix all ingredients and bake in prepared Bundt pan (spray with Pam) in 350 degree oven for 1 hour.  

------------------------

 461640 -- DIABETIC  CAKE



 2 c. raisins
2 c. water
1 c. unsweetened applesauce
2 eggs
3/4 c. oil
2 tbsp. liquid sweetener
2 c. flour
1/4 tsp. nutmeg
1 tsp. soda
1 tsp. vanilla

 Cook raisins in water until water is gone.  Add next 4 ingredients to raisins after they cool.  Mix well.  Sift dry ingredients together and add.  Add vanilla, mix well.  Pour into a greased loaf pan.  Bake 1 hour or longer at 350 degrees.  

------------------------

 461641 -- DIABETIC  OATMEAL  COOKIES



 1/2 c. margarine
1 egg
1 tsp. sucaryl solution
1/4 c. milk
1 c. flour
1/2 tsp. baking powder
1/8 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1 tsp. vanilla
1/2 c. raisins
1 c. rolled oats

 Cream margarine.  Add beaten egg, sucaryl solution, and milk.  Sift and mix dry ingredients and then add to first mixture.  Beat in vanilla, raisins, and rolled oats.  Drop by teaspoon onto greased cookie sheet and bake.  You can use 1/4 cup margarine and 1/4 cup applesauce or 1 banana instead of using the full amount of margarine.  

------------------------

 461642 -- DATE  NUT  COOKIES  (DIABETIC)



 1/2 c. softened oleo
1 tsp. liquid sweetener
2 tsp. water
1/2 tsp. vanilla
1 beaten egg
1 c. plus 2 tbsp. flour
1/2 tsp. soda
1/2 tsp. salt
1/2 c. chopped dates
1/2 c. chopped nuts

 Cream butter, add sweetener, water, vanilla and beaten egg.  Sift dry ingredients and add to mixture.  Bake on greased cookie sheet 10-12 minutes at 375 degrees.  

------------------------

 461643 -- ANN'S  DIABETIC  COFFEE  CAKE



 1 c. flour
1/2 c. margarine
2 tbsp. water

 Mix and roll dough into ball, divide into 2 balls.  Place onto ungreased cookie sheet.  Pat down, 12 inches long - 3 inches wide. --FILLING:--

1/2 c. margarine
1 c. water
1 tsp. almond extract
1 c. flour
3 eggs

 Mix margarine and water in saucepan.  Bring to boiling.  Add flavoring, then remove from heat.  Add flour, add eggs one at a time.  Divide into half.  Smear dough on one then the other.  350 degrees, 60 minutes.  

------------------------

 461644 -- DIABETIC  APPLESAUCE  LOAF  CAKE



 3 c. flour
1 1/2 c. Sugartwin (sugar substitute)
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
2 c. applesauce, unsweetened
1 c. oil
4 eggs
1 c. raisins
1/2 c. chopped walnuts
1 c. chopped dates

 Combine all ingredients.  Pour batter into 2 ungreased 9 x 6 x 4 inch loaf pans.  Bake at 350 degrees for 45 minutes.  

------------------------

 461645 -- DIABETIC  CHOCOLATE  CHIP  COOKIES



 1/4 c. margarine, softened
1 1/2 tsp. vanilla
1 c. + 2 tbsp. flour
2 tsp. baking powder
1/2 c. semi-sweet chocolate chips
1/4 c. chopped nuts
4 tsp. liquid sweetener
1 egg
1/2 tsp. salt
1/4 tsp. soda

 Combine first 4 ingredients in small mixer bowl.  Beat at high speed for 1 to 2 minutes or until light and fluffy.  Add next 4 ingredients with 1/2 cup water.  Blend at low speed until well combined.  Stir in chocolate chips and nuts.  Dough will be soft.  Drop on ungreased cookie sheet.  Bake at 425 degrees for 10 to 12 minutes.  

------------------------

 461646 -- DIABETIC  JELLY



 1 c. unsweetened juice (any kind)
1/4 tsp. lemon juice
2 tbsp. Sweet 'n Low
1 tbsp. plain gelatin
1 tbsp. cornstarch

  Mix lemon juice, Sweet 'n Low, gelatin and cornstarch.  Add fruit juice and stir well to mix.  Boil hard for 3 minutes, stirring constantly.  Makes 1 small jar. Keep in refrigerator. 

------------------------

 461647 -- DIABETIC  APPLE  JELLY



 2 env. unflavored gelatin
2 c. unsweetened apple juice
Artificial sweetener to taste
2 tbsp. lemon juice
Yellow food coloring

  Sterilize 2 half-pint jars by covering with water and boiling for 15 minutes.  Soften gelatin in 1 cup apple juice.  Heat to a boil the other cup of apple juice.  Remove from heat.  Add juice with softened gelatin.  Add lemon juice.  Bring to full boil and cook about 2 minutes.  Remove from heat and add food coloring and sweetener to taste.  Pour into sterile half-pint jars, seal, and cool.  Store in refrigerator.  Makes 2 half-pints. 

------------------------

 461648 -- DIABETIC  SPAGHETTI  SAUCE



   Cost $3.27 for 9 cups compared to $7.18 for purchased sauce with meat added. 1 tsp. vegetable oil 1 1/4 lb. lean ground round 3 (8 oz.) cans tomato sauce 1 (6 oz.) can tomato paste 4 c. water 1/4 tsp. salt (optional) 1 tsp. pepper 1 tsp. oregano Dash of garlic   Brown onions in oil; add meat and brown.  Drain fat; add rest of ingredients.  Simmer 1 hour uncovered.  Serving size, 1/2 cup.  (Lean meat exchange 1, vegetable exchange 1, Calories 90, Carbohydrates 5 g, Protein 7 g, Fat 5 g, Fiber 0 g, Cholesterol 21 mg, Sodium 264 mg. 

------------------------

 461649 -- DIABETIC  BARBECUE  SAUCE



 1 sm. onion, minced
1 (8 oz.) can tomato sauce
2 c. water
1/4 c. wine vinegar
1/4 c. Worcestershire sauce
1 tsp. salt (optional)
2 tsp. paprika
2 tsp. chili powder
1 tsp. pepper
1/2 tsp. cinnamon
1/8 tsp. cloves

  Combine all ingredients; bring to full boil.  Simmer 20 minutes. Serving size = 1/4 cup, free food. 

------------------------

 461650 -- ANNE'S  DIABETIC  CHOCOLATE  SYRUP



 1/3 c. dry cocoa
1 1/4 c. cold water
1/4 tsp. salt
2 tsp. vanilla
3 tsp. liquid Sucaryl



------------------------

 461651 -- DIABETIC  CINNAMON  COOKIES



 1 slice bread, crumbled
1/4 tsp. cinnamon
1/4 tsp. vanilla
1 egg, beaten
1 tsp. sweetener



------------------------

 461652 -- DIABETIC  NUT  COOKIES



 1/2 c. flour
1/4 tsp. baking powder
1/8 tsp. salt
1/2 tsp. Sweet and Low
2 tbsp. unsweetened orange juice
1/2 tsp. vanilla
2 tbsp. vegetable shortening
2 tbsp. chopped nutmeats
2 tbsp. grated orange rind



------------------------

 461653 -- DIABETIC  EASTER  FUDGE



 1 sq. unsweetened chocolate
1/4 c. evaporated milk
1/2 tsp. vanilla
1 tsp. artificial liquid sweetener
1 pkg. vanilla or chocolate sweetened
   pudding powder
8 tsp. finely chopped nuts



------------------------

 461654 -- SPICED  TEA  (DIABETIC)



  calories per teaspoon

1 c. instant tea with NutraSweet
2 pkg. Kool aid
Sunshine Punch with NutraSweet
1 tsp. cinnamon
1 tsp. cloves

 Add desired portion to cup of hot water.  

------------------------

 461655 -- DIABETIC  CRANBERRY  AND  ORANGE  SALAD



 1 lb. fresh cranberries
1 med. orange, do not peel
1 med. apple, do not peel
1 lg. celery stalk

  Grind the above. 1 (3 oz.) box orange sugar free Jello 2 tbsp. Equal sweetener   Dissolve Jello in 3/4 cup boiling water; add 3/4 cup cold water.  Add ground fruit, celery, pineapple, sweetener.  Chill.  1/2 cup = 1 fruit exchange.

------------------------

 461656 -- DIABETIC  GLORIFIED  RICE



 1/2 c. rice, uncooked (not instant)
1 (20 oz.) crushed pineapple, in own
   juice
1 (3 oz.) pkg. sugar-free fruit
   flavored gelatin
Boiling water
Pineapple juice, drained from can
Maraschino cherries
Heavy cream

 Cook rice according to package directions.  Drain, set aside.  Drain pineapple, reserving 1 cup juice.  Dissolve gelatin in 1 cup boiling water.  Add juice.  Stir in well drained rice, the cooked rice will absorb the color and flavor of the gelatin.  Mix well and chill until thickened but not quite set.  Add drained pineapple and cherries, if desired.  Fold in cream that has been whipped.  Chill.  8 servings.  

------------------------

 461657 -- NO  CALORIE  DIABETIC  DRESSING



 1/2 c. water
1/2 c. white vinegar
1/2 tsp. salt
1/2 tsp. dry mustard
1/8 tsp. pepper
1/16 tsp. paprika
Artificial sweetener to substitute
   for 4 tsp. sugar

  Combine and refrigerate.  Yield:  1 cup.  1 serving = 1-2 tablespoons.  *Diabetics - this is a free exchange.  Sodium value 133 mg/2 tablespoons (low sodium diets omit salt).  No cholesterol, protein fat or calories. 

------------------------

 461658 -- CARROT  CABBAGE  SLAW  (DIABETIC  RECIPE)



 1/2 head cabbage
1 sm. onion
2 celery stalks
2 carrots
1 tbsp. mayonnaise
2 pkg. Sweet 'N Low
1/2 tsp. black pepper
2 tbsp. vinegar
2 tbsp. lemon juice

 Shred cabbage and carrots.  Finely chip onion and celery.  Mix together in a large bowl.  In a separate bowl, mix together Sweet 'N Low, pepper, vinegar, lemon juice, and mayonnaise.  Pour over shredded vegetables and refrigerate.  Yield 10 servings.  Exchanges:  One serving equals 1 vegetable; calories:  one serving equals 23 calories.  

------------------------

 461660 -- DIABETIC  CREAM  CHEESE  SALAD



 1 (3 oz.) env. sugar free Jello (lime)
1 c. crushed pineapple in own juice
3 oz. lite cream cheese, room
   temperature
1/2 c. evaporated skim milk, chilled

 Mix Jello with 1 cup boiling water.  Drain juice from pineapple and add water to make 1/2 cup liquid.  Add juice to Jello mixture and chill until syrupy.   Beat the evaporated skim milk, making sure that the bowl, beaters and milk are well chilled.  Set whipped milk aside.  Beat the cream cheese into Jello.  Fold in the whipped milk and drained pineapple and chill in mold or glass dish.  Yields 9 1/2 cup servings.  Substitutions:  1 serving equals 1/2 fat substitution and 1/2 fruit substitutes.  ----



------------------------

 461661 -- EASY  SUGAR-FREE  DESSERT



 1 (6 oz.) pkg. sugar-free Jello
2 c. hot water
1/2 pkg. Crystal Light lemonade mix
2 c. water
3 c. Cool Whip
1 angle food cake

  Dissolve Jello in hot water.  Add lemonade mix and water.  Chill until slightly thickened, beat until frothy and fold in Cool Whip.  Fold in cake broken in pieces.  Put into 9 x 13 inch pan and chill.

------------------------

 461662 -- CREAM  PUFFS



   Melt 1/2 cup oleo in 1 cup boiling water.  Sift together 1 cup flour and 1/2 teaspoon salt.  Add to boiling liquid all at once and stir until mixture leaves side of pan in compact ball.  Cool 1 minute.  Put in mixing bowl and add 4 eggs - one at a time, beating well after each addition.  Drop by rounded teaspoon onto ungreased cookie sheet.  Bake at 450 degrees for 10 minutes and then at 400 degrees for about 25 minutes.  Cool and fill with favorite filling.  Suggested filling: 1 tub Cool Whip, stir in 1/2 package instant vanilla pudding.  Most diabetics can have this.

------------------------

 461663 -- SUGARLESS  APPLE  PIE



 1 (12 oz.) can frozen apple juice
   concentrate, thawed
3 tbsp. cornstarch
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
5-6 apples, peeled, cored and sliced



------------------------

 461664 -- SUGAR-FREE  SPICE  COOKIES



 1/3 c. margarine, softened
1/4 c. granulated fructose
1/2 tsp. granulated brown sugar
   replacement
1 c. flour
1/2 tsp. baking powder
1 tsp. cinnamon
1/8 tsp. salt
1 tsp. vanilla

  In a large bowl, cream margarine, fructose, and brown sugar replacement together until light and fluffy.  Add flour, baking powder, cinnamon, and salt; mix well.  Stir in vanilla.  Shape dough into 1 inch balls and place on ungreased cookie sheets.  Flatten balls with a fork that has been dipped in cold water.  Bake at 375 degrees for 8-10 minutes; cool on wire racks.

------------------------

 461665 -- GRILLED  TURKEY  TENDERLOIN



 1/4 c. low-sodium soy sauce
1/4 c. sherry wine or apple juice
1/8 tsp. black pepper
2 tbsp. crushed onion
1 lb. uncooked turkey tenderloin, 3/4
   to 1 inch thick
1/4 c. peanut oil
2 tbsp. lemon juice
1/8 tsp. garlic salt
1/4 tsp. ground ginger

  In a shallow pan, blend all marinade ingredients together.  Add turkey, turning to coat both sides.  Cover; marinate in refrigerator several hours or overnight, turning occasionally.  Grill the tenderloins over hot coals, 8-10 minutes per side, depending on the thickness.  Tenderloins are done when there is no pink in the center - do not over cook.  Serve in 1/4 inch thick slices in toasted buns.  Yields 4 servings.

------------------------

 461666 -- DIABETIC  COOKIES



 1/2 c. oleo
2 tsp. sweetener
1 tsp. salt
1 egg
2 tsp. grated orange peel
1/2 c. milk
1/2 tsp. baking powder
1/2 tsp. soda
1 c. nut meats
1 1/4 c. flour

  Cream oleo, sweetener, and part of flour.  Stir in rest of ingredients.  Bake at 350 degrees for 10-12 minutes.

------------------------

 461667 -- DIABETIC  FRUIT  BARS



 1 c. chopped dates
1/2 chopped dried apricots
1/2 c. walnuts
1 1/2 tsp. baking powder
1/2 c. butter
1 1/3 c. rolled oats
1/4 c. oil
2 eggs
1 tsp. vanilla
1 c. flour
1 tsp. cinnamon

  In saucepan, melt oil and butter, add dates and apricots.  Remove from heat and beat in egg and vanilla.  Combine dry ingredients and mix with rest of mixture.  Bake in 9 x 13 inch pan for 20 minutes at 350 degrees.

------------------------

 461668 -- SMAKEROON  COOKIES



 3 egg whites
1/2 tsp. cream of tartar
2 tsp. sugar substitute
1/4 tsp. almond flavoring
3 c. Rice Krispies
1/4 c. shredded coconut

  Beat egg whites until foamy, add cream of tartar and continue beating until stiff but not dry.  Add sugar substitute and flavoring.  Beat until blended.  Fold in cereal and coconut and drop by teaspoonfuls onto lightly greased cookie sheet.  Bake at 350 degrees for 12-15 minutes or until lightly browned.  1 serving = 1 fruit exchange (3 cookies).  Yields 24 cookies.

------------------------

 461669 -- CHOCOLATE  CAKE



 1/4 c. sifted all purpose flour
1 tsp. baking powder
1/4 tsp. salt
3 tbsp. cocoa
1/4 c. cold coffee
1 tbsp. sugar substitute
1 egg
1 tbsp. salad oil
1/4 c. cold water
1 tsp. vanilla

  Sift flour, baking powder, soda, and salt together.  Blend cocoa and coffee.  Beat egg and all sugar substitute, water, salad oil, and vanilla and stir into dry ingredients, mixing only until smooth.  Stir in cocoa and coffee mixture.  Line one 8 inch round layer cake pan with wax paper and grease with 1/8 teaspoon butter.  Pour batter into pan, cover pan with foil and place in shallow pan of water.  Bake at 350 degrees for 25 minutes.  Remove from pan onto cake rack and cool. Cut layer in half crosswise to make half of a two layer cake.  One serving = 1 fruit and 1 fat exchange.

------------------------

 461670 -- SPONGE  CAKE



 7 eggs
1/2 c. cold water
3 tbsp. sugar substitute
1/2 tsp. vanilla
2 tbsp. lemon juice
1/4 tsp. cream of tartar
1 1/2 c. cake flour
1/4 tsp. salt

  Beat egg yolks until thick and lemon colored.  Combine water, sugar substitute, vanilla, and lemon juice.  Add to egg yolks beat until thick and foamy; add cream of tartar to beaten egg whites and continue beating until stiff peaks form.  Fold carefully into yolk mixture. Combine sifted flour and salt.  Sift a little at a time over the mixture, folding in gently.  Pour into an ungreased 9 or 10 inch tube pan.  Bake at 325 degrees for 1 hour and 15 minutes.  One serving = 1 bread exchange.

------------------------

 461671 -- CHOCOLATE  SAUCE



 1 tbsp. butter
2 tbsp. cocoa
1 tbsp. cornstarch
1 c. skim milk
2 tsp. sugar substitute
1/8 tsp. salt

  Melt butter.  Combine cocoa, cornstarch and salt; blend with melted butter until smooth.  Add milk and sugar substitute and cook over moderate heat, stirring constantly until slightly thickened, remove from heat.  Stir in vanilla.  Set pan in ice water and stir until completely cold.  (Sauce thickens as it cools.)  One serving - (1 tablespoon) free exchange.

------------------------

 461672 -- BUTTERSCOTCH  COOKIES



 1/2 tsp. baking powder
1 c. flour
Pinch of salt
1/4 c. shortening
2 tbsp. brown sugar
1 env. or 1 1/16 oz. artificially
   sweetened butterscotch pudding and
   pie filling mix
1/4 tsp. vanilla
1 egg

  Sift together salt, flour, and baking powder.  Combine shortening and sugar and cream together; slowly add pudding mix, mixing thoroughly. Then add egg, beat until mixture is light and fluffy.  Stir in vanilla; and then add ingredients; mixing well.  Place dough on wax paper; shape into a roll about 2 inches in diameter.  Wrap in wax paper.  Place in freezer for about 30 minutes or refrigerate overnight. Cut into 1/8 inch slices then place on ungreased cookie sheet.  Bake at 375 degrees for 8-10 minutes.  2 cookies = 2 fruit and 1 fat exchange.  Yields 24 cookies.

------------------------

 461673 -- MARASCHINO  CHERRY - GUMDROP  COOKIES



 1/2 c. margarine
1/4 c. brown sugar
1 egg yolk
1 c. flour
1 1/2 tsp. vanilla extract
1/4 tsp. salt
24 sm. gum drops or 12 maraschino
   cherries, halved

  Cream together margarine adding sugar slowly.  Mix in egg yolk and vanilla extract. After sifting dry ingredients together slowly add creamed mixture.  Roll into small balls and place on ungreased cookie sheet.  Bake at 350 degrees for 5 minutes.  After removing from oven, gently press maraschino cherry half or 1 gumdrop in the center of each cookie.  Return to oven and continue baking for an additional 8-10 minutes.  2 cookies = 1 fruit exchange and 2 fat exchanges.  Yields 2 dozen cookies.

------------------------

 461675 -- DIET  7 - UP  SALAD



 1 (4 serving) pkg. sugar free lemon
   gelatin
1 c. boiling water
6 oz. cold diet 7-Up
1 (8 oz.) (or 1/2 of 20 oz.) can
   drained crushed pineapple canned
   in its own juice (unsweetened)
1 banana, split and sliced

  Dissolve gelatin in hot water.  Set aside to cool slightly, then slowly add the chilled pop, pineapple, and banana pieces.  Pour into an 8 inch square pan and chill until set.  Add topping.TOPPING:

 Cook over double boiler until thickened: 1 tbsp. flour Artificial Sweetener = 1/4 c. sugar 1/2 c. reserved juice 1 tbsp. low-fat margarine   Let cool, then fold in 1 envelope of prepared D-Zerta whipped topping. Spread on top of the above "set" salad.  1 serving = 2 1/2 inch square; 1 fruit and 1 fat exchanges.  Note:  If this salad is doubled and a 9 x 13 inch pan is used, do not double the topping mixture.  It is sufficient to cover. 

------------------------

 461676 -- SAUCY  CRANAPPLE  SALAD



 1 env. unflavored gelatin
1/4 c. cold water to soften above
1 (4 serving) pkg. sugar-free
   raspberry gelatin
1 c. boiling water
2 c. (1/2 lb.) frozen cranberries
1 c. juice-pack unsweetened crushed
   pineapple* with juice
1 c. unsweetened applesauce*
5 packets artificial sweetener

  Place the clean, still frozen berries in the boiling water.  Return to boiling and allow berries to pop open (8 to 15 minutes).  Do not stir! Soften the unflavored gelatin in the 1/4 cup cold water, then add both gelatins to the hot cranberries; stir until dissolved.  Add the pineapple with juice, the applesauce, and sweetener.  Do not prepare this in a gelatin mold!  Stir.  Pour into a 10 cup mold and chill until set.  1 serving = 1 fruit exchange (approximately 60 calories).   *Tip:  Prechill unopened cans or jars of fruit in refrigerator. Desserts and salads will be thoroughly cooled and will set much more quickly. 

------------------------

 461677 -- PINEAPPLE  COLE  SLAW



 12 c. shredded cabbage (about 3 lbs.)
1 c. miniature marshmallows
2 lg. (20 oz.) cans prechilled* juice
   pack pineapple tidbits, drained

  Toss with:DRESSING:
1/4 c. reserved pineapple juice
Artificial sweetener = 1/4 c. sugar
1 1/2 c. lite Miracle Whip

  Whirl in blender.  Mix with slaw.  Just before serving, add 2 split and sliced bananas.  The slices may be placed in enough pineapple juice to cover to prevent them from turning brown until ready to use.  1 serving = 3/4 cup:  1 veg, 3/4 fat, 1 fruit exch.  About 105 cal. 

------------------------

 461678 -- DIETETIC  PASTA  SALAD



 Corkscrew pasta
4 fresh mushrooms, sliced
1 cucumber, sliced
Kraft reduced calorie zesty Italian
   dressing
1 onion, sliced
1 tomato, diced
1 green pepper, chopped

  Cook and rinse pasta in cold water.  Mix with remaining ingredients and marinate in dressing.  Chill and serve. 

------------------------

 461679 -- LASAGNA



 1 c. chopped onions
1 c. sliced mushrooms
1/2 c. diced green peppers
1 tbsp. parsley flakes
1/2 tsp. each basil, oregano, chili
   powder
5 oz. Mozzarella cheese
1 garlic clove, minced
1 c. chopped carrots
3 c. tomatoes
1/4 tsp. dried rosemary
3 oz. grated Romano cheese
1 1/3 c. cottage cheese

  Saute onions, garlic, mushrooms, carrots, and peppers until soft.  Add tomatoes, parsley, basil, oregano, chili powder, rosemary, and pepper. Simmer 15 minutes.  Mix together the 3 cheeses.  Starting with sauce, layer with 8 cooked lasagna noodles and cheese in an 8 x 12 inch casserole.  Bake at 375 degrees for 30 minutes.  Serves 4. 

------------------------

 461680 -- COCONUT  CUSTARD  PIE



 4 eggs
4 tbsp. diet oleo
1 tsp. coconut extract
5 tbsp. flour
8 oz. shredded Jicama sweetener = 1/2
   c. sugar
1 3/4 c. water
1 1/2 tsp. vanilla
2/3 c. dry milk
2 slices dry bread
Dash of salt

  Combine all ingredients in blender, except Jicama.  Fold in Jicama and pour into crust lined 10 inch pie pan.  Bake at 350 degrees for 40 to 45 minutes. 

------------------------

 461681 -- SUGAR  FREE  APPLE  PIE



 4 c. sliced, pared apples (preferably
   yellow delicious)
1/2 c. unsweetened apple juice
   concentrate (do not dilute)
1 1/2 tsp. cornstarch or tapioca
1 1/2 tsp. cinnamon or apple pie spice

  Mix thickener, concentrate, and spices.  Pour over apple slices to coat well.  Pour into crust-lined pie plate.  Top with remaining crust.  Bake at 425 degrees about 45 minutes until crust is golden and apples are tender.  8 servings each 220 calories.  Exchanges = 1 1/2 fruit, 1 bread, 1/2 fat each serving. 

------------------------

 461682 -- DIABETIC  CHEESE  CAKE



 2/3 c. cottage cheese
1/3 c. cold water
1/2 tsp. vanilla
1/2 c. blueberries
1/3 c. hot water
1/3 c. powdered milk and 3 pkgs. Equal
1 tsp. lemon juice
1 env. unflavored gelatin

  Soften gelatin in cold water, then add hot water.  Blend until smooth. Add rest of ingredients and blend again until smooth.  Stir in blueberries.  Chill until firm. 

------------------------

 461683 -- RHUBARB  OR  CRANBERRY  JELLO



 2 c. rhubarb
1 pkg. Jello without sugar
   (raspberry, cherry, or strawberry)
1 1/4 c. water

  Put rhubarb in saucepan with 1 cup water.  Boil until fruit is soft. Add 1 package of Jello and stir until dissolved.  Add 1/4 cup cold water.  Stir and pour into individual dishes or a 1 1/2 quart casserole.  Chill until set.  Cranberries can be used in place of rhubarb. 

------------------------

 461684 -- POPSICLES



 1 (4 serving size) env. sugar-free
   gelatin
1 (2 qt.) env. sugar-free
   artificially sweetened powdered
   drink mix (Kool-Aid)

  In a 2 quart mixing pitcher, dissolve gelatin in 1 cup hot water.  Add drink powder; stir, then add 7 cups cold water.  Stir.  Pour into popsicle cups with handles; freeze.  Flavor Suggestions: Raspberry Lemonade Orange Orange Grape Gelatin: Triple berry Lime Hawaiian pineapple Strawberry Raspberry   These pops will not melt easily because of the absence of sugar.  1 (2 ounce) popsicle = 2 to 3 calories.  5 to 6 may be eaten per day and considered a "free" food. 

------------------------

 461685 -- PHUDGESICLES



 1 (4 serving size) box sugar-free
   instant pudding (favorite flavor)
3 c. reconstituted non-fat dry milk

  Whip all together according to directions on pudding package.  Pour into popsicle cups with handles; freeze.  1 (2 ounce) pop = approximately 20 calories.  1 per day = "free"*.  *"Free" 20 calories or fewer and is not necessary to figure into a diabetic meal plan if limited to one "free" per day. 

------------------------

 461686 -- DIABETIC  APPLESAUCE  COOKIES



 1 3/4 c. cake flour
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 tsp. soda
1/2 c. butter
1 tbsp. sucaryl
1 egg
1 c. applesauce (unsweetened)
1/2 c. All Bran cereal
1/2 c. raisins

  Mix together the flour, salt, cinnamon, nutmeg, cloves, and soda.  Mix together butter, sucaryl, and egg until light and fluffy.  Add flour mixture and applesauce alternately, mixing well after each addition. Fold in raisins and All Bran.  Drop on greased cookie sheet.  Heat oven to 375 degrees.  Bake for 20 minutes or until golden brown. 

------------------------

 461687 -- DIABETIC  SPICE  OATMEAL  COOKIES



   Boil 1 cup water and 2 cups raisins.  Cool for 5 minutes.  Add 4 tablespoons sweetener, 1/2 cup butter, 1/2 teaspoon salt, 1/4 teaspoon allspice, 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg, 2 1/2 cups oatmeal, 1/2 cup chopped nuts, and 1 teaspoon soda.  Form into balls and bake on lightly greased cookie sheet for 15 minutes at 325 degrees.

------------------------

 461689 -- DIABETIC  COOKIES



 1 3/4 c. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 tsp. baking soda
1/2 c. margarine
1/2 c. Sugar Twin
1 egg
1 c. unsweetened applesauce
1/2 c. raisins, chopped
1 c. All Bran Buds
1/2 c. finely chopped nuts

  Preheat oven to 350 degrees.  Sift together flour, cinnamon, nutmeg, cloves and baking soda.  In large bowl, mix together margarine, artificial sweetener and egg.  Mix in dry ingredients, alternating with applesauce.  Fold in bran, raisins and nuts and mix thoroughly.  Drop onto greased cookie sheet by tablespoons.  Lightly flatten with fork, dipped in milk.  Bake for 7-8 minutes. 

------------------------

 461690 -- DIABETIC  PUMPKIN  PIE



 1 sm. pkg. sugar-free vanilla pudding
1 1/2 c. milk (whole or nonfat)
1 c. canned pumpkin
1/4 tsp. cinnamon
1/4 tsp. nutmeg
Artificial sweetener to equal 1 tsp.
   sugar
1 baked 8-inch pie crust

  Place pudding mix in a saucepan.  Gradually add milk.  Cook and stir over medium heat until mixture comes to a boil.  Remove from heat and add pumpkin, spices and sweetener; mix well.  Pour into baked crust.  Chill until firm, about 3 hours. 

------------------------

 461691 -- DIABETIC  WHIPPED  CREAM



 1/3 c. instant nonfat dry milk
1/3 c. ice water
1/2 tsp. liquid sweetener

  Chill small glass bowl and beaters.  Combine ingredients and whip on high speed with mixer until consistency of whipped cream.  Makes about 10 servings of 2 tablespoons. 

------------------------

 461692 -- DIABETIC  PUMPKIN  PIE



 1 (16 oz.) can pumpkin
1 (13 oz.) can evaporated milk
2 eggs
1/4 c. Brown Sugar Twin
1/4 c. Sugar Twin
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. ginger
Sesame Seed Crust

  Combine all ingredients and mix well in blender.  Pour into Sesame Seed Crust. Bake at 425 degrees for 15 minutes, then reduce heat to 350 degrees, and bake 35 minutes longer.  Exchange per serving:  1 bread, 1/2 milk, 1 fat.SESAME SEED CRUST:
1 c. all-purpose flour
1/4 c. sesame seed
1/2 tsp. salt
1/2 c. plus 2 tbsp. corn oil margarine
2 or 3 tbsp. cold orange juice

  Combine to make 1 (9-inch) pie shell. 

------------------------

 461693 -- DIABETIC  CAKE



 2 c. water
2 c. raisins
1 c. unsweetened applesauce
2 eggs
2 tbsp. liquid artificial sweetener
3/4 c. cooking oil
1 tsp. baking soda
2 c. flour
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla

  Preheat oven to 350 degrees.  Cook raisins in water until water evaporates.  Add applesauce, eggs, sweetener, cooking oil and mix well.  Blend in baking soda and flour.  Add cinnamon, nutmeg and vanilla and mix.  Pour into greased 8x8 inch cake pan and bake approximately 25 minutes or until done. 

------------------------

 461694 -- STRAWBERRY  PIE  (NO  SUGAR)



 1 baked pie shell
1 qt. strawberries
3 tbsp. cornstarch
1 (8 oz.) pkg. cream cheese
1 c. apple juice, unsweetened

  Slice berries, simmer 1 cup in 2/3 cups apple juice 3 minutes.  Mix cornstarch with 1/3 cup apple juice, stir in berries.  Stir constantly 1 minute until thick.  Spread softened cheese over pie crust, put berries on cheese, pour cooked berries on top.  Garnish with whipped cream and a few berries.  Chill 3 to 4 hours. 

------------------------

 461695 -- SUGAR-FREE  APPLE  PIE



 4 c. sliced peeled apples
1/2 c. undiluted frozen apple juice
   concentrate
1 1/2 to 2 tsp. tapioca, cornstarch
   or flour
1/2 tsp. lemon juice (optional)
1/2 to 1 tsp. cinnamon, nutmeg or
   apple pie spice

  Divide pastry into 2 parts and roll thin to fit an 8 or 9-inch plate.  Set aside.  Mix apples, apple juice concentrate, thickener and spice and stir until apples are well coated.  Add lemon juice, if desired, to keep apples lighter-colored. Taste 1 piece of apple to check the spice.  Pour into the pastry-lined pie pan and top with the second crust or pastry strips.  Seal the edges and cut slits in the top crust to allow steam to escape.  Bake at 425 degrees for 40-45 minutes until golden brown.  Serve warm or cold.  NOTE:  Apples have some natural pectin, but a small amount of thickener seems necessary to hold the sweet concentrate of the apples for an even flavor.  One serving (including the crust)--220 calories; 1 1/2 fruit exchanges; 1 bread exchange; 1 fat exchange. 

------------------------

 461696 -- APPLE  PIE  (NO  SUGAR)



 4 c. apple
1/2 c. frozen apple juice
   concentrate, undiluted
2 tsp. tapioca or cornstarch
1/2 to 1 tsp. cinnamon

  Mix apples and all ingredients until well coated; pour into pastry shell and top with pastry.  Bake at 425 degrees for 40 to 45 minutes.

------------------------

 461698 -- PICKLED  MUSHROOMS  (GRZYBKI  MARYNOWANE)



 4 lb. sm. mushrooms
1 1/2 tbsp. salt
4 c. boiling water
1 3/4 c. water
2 bay leaves
3/4 c. sugar
15 peppercorns
2 1/2 tsp. salt
3/4 c. vinegar



------------------------

 461699 -- BENSA  FOOLA



 4 cube steaks
1 lb. hamburger
1 egg
1/4 c. green pepper, chopped
1/4 c. red pepper, chopped



------------------------

 461700 -- POLISH  LENTILS



 1 c. dried lentils
1 c. milk
1 onion, chopped
2 tbsp. margarine
1 lb. polish sausage, ground
1 c. water
2 tsp. curry powder
1 tsp. salt
2 tbsp. lemon juice



------------------------

 461701 -- POLISH  SAUSAGE  STEW



 1 can cream of celery soup
1/4 c. brown sugar
27 oz. can sauerkraut, drained
1 1/2 lb. polish sausage, cut in 2
   inch pieces
4 med. potatoes, pared and cubed
1 c. chopped onion
4 oz. shredded Monterey Jack cheese



------------------------

 461702 -- KRAUTRUNZA



 1 link (approximately 1/4 lb.) German
   sausage
1 lb. ground beef
1 sm. head cabbage
1 med. onion
Salt and pepper
Yeast dough



------------------------

 461703 -- GERMAN  SAUERKRAUT



 1 can Bavarian sauerkraut, partially
   drained
1 apple, cored and sliced
1 onion, chopped
2 or 3 slices bacon



------------------------

 461704 -- POLISH  BIGOS  AND  KLUSKI



 2 lb. ground beef
3 tbsp. Crisco
2 c. diced green pepper
2 c. sliced onions
10 1/2 oz. can tomato soup
#2 can tomatoes
3/4 c. water
1 - 2 tbsp. salt
1/4 tsp. black pepper
1/8 tsp. red pepper (optional)
1/2 pkg. kluski noodles



------------------------

 461705 -- KNEPFLA  (BUTTONS)



 2 eggs
1 c. milk
1/2 tsp. salt
3 1/2 c. flour
1/4 tsp. baking soda
2 heaping tbsp. butter or shortening



------------------------

 461706 -- PATCHLINGS



 5 c. flour
1 egg
1 tbsp. shortening
1 c. milk



------------------------

 461707 -- MOM'S  CREAM  RHUBARB  PIE



 3 c. rhubarb, cut fine
1 c. sugar
1 tsp. cinnamon
2 egg yolks
1 tbsp. flour



------------------------

 461708 -- WALNUT  DREAMS



   Aunt Margarete had this recipe for many years. 1/4 lb. margarine (scant) 1 tbsp. brown sugar 1 1/2 c. brown sugar 1 1/2 c. chopped walnut meats 2 eggs, beaten 1 1/2 tsp. baking powder 1/2 c. coconut 1 tsp. vanilla 

------------------------

 461709 -- MOM'S  BREAD  PUDDING



 7 eggs
1 c. sugar
1 tbsp. vanilla
1 can evaporated milk
3 c. homogenized milk



------------------------

 461710 -- CORN  DUMPLINGS



   This recipe came from my great-grandmother. Boiling water 

------------------------

 461711 -- MOM'S  WIENER  SOUP



 4 wieners
1 onion
1 qt. milk
1 1/2 tsp. salt
4 tbsp. butter
2 tbsp. flour
2 c. cooked, riced potatoes
1/4 tsp. pepper



------------------------

 461712 -- YUM - A - SETTA - PENNA  DUTCH  DISH



 2 lb. hamburger
Salt and pepper to taste
Little brown sugar
1/4 onion, chopped
1 can tomato soup, undiluted
1 can cream of chicken soup, undiluted
16 oz. egg noodles
8 oz. processed cheese



------------------------

 461713 -- GRANDMA  LOE'S  SKILLET  CAKE



 1 3/4 c. cake flour
1 tsp. baking powder
1/4 tsp. soda
1/4 tsp. salt
1 c. sugar
1/4 c. melted margarine
1 egg
1 tsp. vanilla
Buttermilk

  Put margarine in cup, add egg and fill cup with buttermilk.  (Blend with dry ingredients.)  (beat) Before last line - sift flour, baking powder, soda, salt and sugar into bowl.  Then beat with first mixture. Pour into skillet and top with topping.TUITTI - FRUITTI TOPPING:
1 c. drained fruit cocktail
1/2 c. brown sugar
1/4 c. chopped walnuts
1/4 c. margarine

  Spoon fruit cocktail over top of batter, sprinkle brown sugar and walnuts on top of fruit cocktail, then drizzle with melted margarine.ALMOND PRUNE TOPPING:
1 c. cooked prunes, halved
1/2 c. brown sugar
1/4 c. slivered almonds
1/4 c. margarine



------------------------

 461714 -- GRANDMA  KINTCHELOE  EGG  CUSTARD



 2 eggs, beaten
1 1/2 c. part Pet milk and part other
   milk
2 tsp. sugar
Pinch salt



------------------------

 461715 -- MOM'S  BEEF  STEW



 1/4 c. ginger ale
1 tbsp. red wine vinegar
1 can consomme soup
Salt and pepper
1/4 c. flour
1 lb. lean stew meat
1/4 lb. mushrooms, sliced
2 med. potatoes, cut up
2 carrots, sliced
1 onion, sliced



------------------------

 461716 -- BETHLEHEM  COOKIES



   This recipe came from Germany with my Great-Grandmother. 2 c. sugar 3 or 4 eggs 3 1/2 to 4 c. flour 2 tsp. baking powder 1 c. thick sour cream 1/2 tsp. soda 1 tsp. vanilla 1/2 tsp. lemon flavoring (if desired) 

------------------------

 461717 -- IOCOA  EGG PANCAKES



 8 eggs, whip hard
1 tsp. salt
2 1/2 c. milk or water
1 c. flour



------------------------

 461718 -- GRANDMOM'S  "CHOP  SUEY"      



 1 - 3 lb. ground beef
1 pkg. frozen chopped onions
1 pkg. frozen chopped peppers
1 - 3 lb. spaghetti
1 - 3 cans whole tomatoes
1 - 3 cans tomato puree
Salt, pepper, sage and poultry
   seasoning
Sugar to cut acid of tomatoes
1/4 lb. butter or margarine



------------------------

 461719 -- DIABETIC  BEEF  PASTIES



   Crust: 3/4 tsp. salt 1/4 c. plus 2 tsp. vegetable shortening 1 egg Water   Put flour and salt in mixing bowl.  Cut in shortening.  Beat egg in a measuring cup.  Add water to make 1/2 cup, add to flour and mix until well moistened.  Divide dough into 6 balls.  On lightly floured board, roll balls into circles between waxed paper.  Set aside.FILLING:
 3/4 lb. coarsely ground beef (raw)
2 c. diced raw potato
3/4 c. diced raw carrot
3/4 c. diced celery
1 tsp. salt
1/4 tsp. black pepper
2 tbsp. water



------------------------

 461720 -- TUNA  SUPREME



 1 sm. can tuna, water-packed
3 hard boiled eggs, diced
1 c. American cheese, diced
2 tbsp. each chopped sweet pickles,
   mince onion, chopped celery and
   cut-up stuffed olives
1/2 c. mayonnaise or Miracle Whip



------------------------

 461721 -- DIABETIC  SPICY  MEATBALLS



 1 lb. lean ground beef
1/2 c. chili sauce
2 tsp. prepared horseradish
1/2 c. minced onion
2 tsp. Worcestershire sauce
1/2 tsp. salt
2 tbsp. corn oil



------------------------

 461722 -- DIABETIC  SPICY  SAUSAGE



 2 lb. extra lean ground pork
2 tsp. crushed dried sage
1 tsp. freshly ground black pepper
1 tsp. fructose
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. ground mace
1/4 tsp. ground allspice
1/4 tsp. salt
1/8 tsp. ground cloves



------------------------

 461723 -- PORK  CHOPS  &  STUFFING



 5 pork chops
1 box croutons, prepared to box
   directions, as stuffing
1/4 c. water



------------------------

 461724 -- DIABETIC  SPINACH  AND  CHEESE  DELIGHT



 2 lb. spinach, finely chopped or 4 (10
   oz.) pkg. frozen, chopped spinach
2 tsp. corn oil
1 tsp. chili powder
2 tsp. ground coriander
1 tsp. ground turmeric
1/2 tsp. ground ginger
3/4 tsp. ground cumin
1/2 tsp. salt
Dash freshly ground black pepper
1 lb. Farmer's cheese, cut into 1/2
   inch cubes



------------------------

 461725 -- DIABETIC  APPLESAUCE  CAKE



 2 c. raisins
2 c. water
3/4 c. oil
4 tbsp. Featherweight sweetener
2 eggs
2 c. flour
1 tsp. soda
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 c. nuts (if desired)
1 c. unsweetened applesauce



------------------------

 461726 -- BANANA  BREAD



 2 c. all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. pumpkin pie spice
2 ripe bananas
6 oz. can frozen orange juice
2 eggs
1 c. raisins
Nuts (optional)



------------------------

 461727 -- DIABETIC  CHOCOLATE  CHIP  COOKIES



 1/2 c. butter
1/3 c. brown Sugar Twin
1 egg
1 1/2 tsp. vanilla extract
1 1/3 c. all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. skim milk
1/2 c. semi-sweet chocolate chips



------------------------

 461728 -- WACHY  CHOCOLATE  CAKE



 1 1/2 c. cake flour
1/4 c. cocoa
2 tbsp. granulated sugar replacement
1 tsp. baking soda
1/2 tsp. salt
1 c. water
1 tbsp. white vinegar
1/4 c. safflower or corn oil
1 tsp. vanilla extract
1 egg



------------------------

 461729 -- APPLE  PIE,  SUGARLESS



 12 oz. can concentrated apple juice
3 tbsp. cornstarch
1 tsp. ground cinnamon
1/8 tsp. salt
9 inch unbaked pie shell
5 sweet tasting apples, sliced



------------------------

 461730 -- APPLESAUCE  COOKIES



 1/2 c. all purpose flour
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. allspice
1/2 c. quick rolled oats
1/2 c. raisins
Nutmeats (Optional)
1/2 c. unsweetened applesauce
1 egg, beaten
1/4 c. shortening
2 tsp. vanilla extract
1/4 tsp. orange flavoring (optional)



------------------------

 461731 -- DIABETIC  OATMEAL  COOKIES



 3/4 c. vegetable shortening
1/2 c. Brown Sugar Twin
1/2 c. white Sugar Twin
1 egg
1/4 c. water
1 tsp. vanilla extract
1 c. all purpose flour
1 tsp. salt
1/2 tsp. baking soda
1 c. raisins
3 c. rolled oats, quick cooking or
   regular



------------------------

 461732 -- HELEN'S  LOW - CAL  PECAN  PIE



 9 inch unbaked pie shell
3/4 c. egg substitute
3 tbsp. all purpose flour
1/3 c. plus 1 tbsp. plus 1 tsp.
   thawed frozen pineapple juice
   concentrate
1/4 c. sugar
1/4 c. dark corn syrup
2 tbsp. reduced calorie tub
   margarine, melted
1 1/2 tsp. vanilla extract
1/8 tsp. salt
3 1/2 oz. pecan halves



------------------------

 461733 -- SUGAR - FREE  SPICE  COOKIES



 2 c. water
1 c. raisins
2 sticks margarine
1 c. prunes, chopped
1 c. dates, chopped
2 egg whites
2 tsp. soda
1/2 tsp. salt
2 tsp. vanilla
1/2 tsp. cinnamon
1/2 tsp. nutmeg
Dash cloves
2 1/3 c. flour, and maybe 1/4 more
1/2 - 1 c. nuts



------------------------

 461734 -- DIABETIC  BARS



 1 c. dates
1/2 c. prunes
1 c. water
1 stick margarine
2 eggs
1 tsp. soda
1 tsp. vanilla
1/4 tsp. salt
1 c. flour
1/2 c. chopped nuts



------------------------

 461736 -- PICKLED  FRENCH  STYLE  GREEN  BEANS



 1 can beans
1 tsp. pickling spice
2 tsp. artificial sweetener
1/3 c. vinegar

  Steam beans 5 minutes or less and strain.  Mix rest of ingredients and bring to a boil.  Strain to rid of spices.  If needed add vinegar or sweetener to taste. Pour over beans and let stand overnight.

------------------------

 461737 -- ALOHA  SEAFOOD  DISH



 2 lbs. fish fillets
1/2 c. pineapple juice
1/4 c. steak sauce
1 tsp. salt
Dash of pepper

  Place fish in single layer in shallow baking dish.  Combine remaining ingredients and pour over fish.  Let stand 30 minutes, turn once.  Remove fish, reserving sauce for basting.  Place fish on Pam sprayed broiler pan.  Broil about 4 minutes, brushing with sauce.  Turn carefully and brush with sauce. Broil until fish flakes when tested with fork.  Garnish with lime wedges or pineapple if desired.

------------------------

 461738 -- APPLE  MAGIC



 2 med. apples, pared, cored, coarsely
   chopped
1 1/2 tsp. cinnamon
Artificial sweetener to equal 5 tsp.
   sugar
2 envelopes (2 T) unflavored gelatin
10 to 12 fluid ounces lemon-flavored
   dietetic soda

  Preheat oven to 350 degrees.  In a deep, narrow, oblong pan arrange apples in layers.  Combine 1 teaspoon cinnamon with sweetener to equal 1 teaspoon sugar. Sprinkle some of this mixture over each layer of apples.  Sprinkle gelatin over 10 fluid ounces soda to soften.  Add remaining sweetener and cinnamon; stir until dissolved.  Pour mixture over apples; add remaining  soda to cover apples. Bake at 350 degrees for 1 hour or until cooked throughout.  While hot, refrigerate immediately, 4 to 6 hours or until set.  Makes 2 servings.

------------------------

 461739 -- APPLE  TURNOVER



 1 apple, peeled, cored and sliced
1 tsp. lemon juice
1 tbsp. water
1 slice white bread
1/4 tsp. cinnamon
Artificial sweetener to equal 2 tsp.
   sugar

  Cook sweetener, cinnamon, water, and lemon juice with apple.  Cook until tender. Cool.  Remove crush from bread.  Roll thin.  Place apple mixture on 1/2 bread. Fold diagonally.  Moisten edges and press together with fork.  Bake at 425 degrees slower until crisp.  Remember to eat crust of bread.

------------------------

 461740 -- APPLE/PEAR  TUNA  SALAD



 1 med. apple or pear
1 (3 oz.) water packed tuna
2 tbsp. diced green pepper
1 tbsp. lo-cal French or Italian
   dressing
2 tsp. lemon juice
Pinch of artificial sweetener
Lettuce cup

  Dice pear.  Toss with tuna and green pepper.  Combine dressing, lemon juice, and sugar substitute.  Pour over salad and toss.  Spoon into lettuce cup.

------------------------

 461741 -- APRICOT  UP-SIDE  DOWN  CAKE



 12 frozen apricot halves, thawed
1/2 tsp. lemon juice
1/2 tsp. brown sugar replacement
1/4 tsp. cinnamon
2 slices white bread crumbs
1 tsp. baking powder
Dash of salt
2 eggs, separated
1/3 c. granulated sugar replacement
3 tbsp. hot water
1/2 tsp. vanilla

  Preheat oven to 350 degrees.  Combine apricots, lemon juice, brown sugar, and cinnamon.  Spread on bottom of non-stick small baking dish.  Combine crumbs, baking powder, and salt.  Beat egg yolks.  Gradually beat in sugar until yolks are thick and lemon colored.  Beat in water, bread crumb mixture and extract. Beat egg whites with a pinch of salt until stiff, not dry.  Fold into egg mixture.  Spoon over apricots.  Bake for 25 minutes or until cooked throughout. 2 servings.

------------------------

 461742 -- BAKED  APPLES



 Apples
Cinnamon
Artificial sweetener
Non-sugar black cherry soda

  Wash and core apples.  Slit and peel 1/3 of the way down.  Place apples in oven- proof dish and pour soda over them.  Sprinkle with cinnamon and sweetener.  Bake at 375 degrees until apples are tender.

------------------------

 461743 -- BAKED  BEANS



 2 (16 oz.) cans French style beans
1 tbsp. dehydrated onion flakes
1 c. tomato juice
2 tsp. Worcestershire sauce
1 tsp. dry mustard
Artificial sweetener to equal 12 tsp.
   sugar

  Drain beans and empty into bowl.  Add remaining ingredients.  Mix lightly and turn into baking dish.  Bake at 350 degrees for 45 minutes.

------------------------

 461744 -- BAKED  CHICKEN  WITH  APPLES



 2 1/2 to 3 lb. chicken, cut up
1/2 tsp. salt
1/4 tsp. pepper
1 chicken bouillon cube
1/2 c. boiling water
1/2 c. apple juice
2 c. sliced fresh green beans, French
   style
1 c. diced peeled apples
1 tbsp. flour
1 tsp. ground cinnamon
1 oz. bread

  Sprinkle both sides of chicken with salt and pepper.  Place chicken on a rack in a shallow open roasting pan.  Bake in hot oven (450 degrees) until browned, about 20 minutes.  Reduce oven temperature to 350 degrees.  Remove chicken and rack; pour off any fat from pan.  Return chicken to pan.  Dissolve bouillon in boiling water.  Pour over chicken along with apple juice.  Stir in green beans. Cover and bake 25 minutes.  Stir in apple.  Cover and bake 10 minutes longer. Meanwhile, in small saucepan mix flour with cinnamon.  Blend with 1 tablespoon of cold water.  Stir in hot pan liquid.  Cook and stir until mixture boils and thickens slightly.  Serve with chicken and vegetables.

------------------------

 461745 -- BANANA  CREAM  PIE



 2 c. skim milk
4 eggs, separated
4 packs artificial sweetener
1 tsp. banana extract
1 banana, sliced
2 packets unflavored gelatin
1 tsp. vanilla

  Sprinkle gelatin in 3/4 cup cold milk.  Heat remaining milk.  Add gelatin mixture and stir over low heat until dissolved.  Beat egg yolks, add to hot mixture stirring constantly.  When mixture thickens, add sweetener.  Remove from stove.  Add vanilla and banana flavoring.  Pour half of filling in 8 inch pie plate.  Place sliced bananas on top.  Cover with rest of filling.  Meringue:  Beat egg whites until frothy.  Add 1/2 teaspoon cream of tartar, 1 teaspoon vanilla.  Add 4 packs of artificial sweetener, 1/4 teaspoon nutmeg and beat.  Beat until stiff.  Pile on top of banana filling.  Put under broiler 1 to 2 minutes until golden brown.  Refrigerate 4 hours before serving.

------------------------

 461746 -- BAR-B-Q  MEAT  BALLS



 1 lb. ground chuck
1/2 c. liquid skimmed milk
1 med. onion, chopped
Salt & pepper to taste
1/2 c. diet catsup
1 tbsp. minced green peppers
1 tsp. prepared mustard
1 tbsp. vinegar
1 tbsp. minced onion
1 1/2 tbsp. Worcestershire sauce
2 packs Sweet & Low

  Mix chuck, milk, onion, salt & pepper.   Make into balls.  Broil until brown (approximately 15 minutes).  Sauce:  Mix catsup, green pepper, mustard, and vinegar.  Add minced onion, Worcestershire sauce, & Sweet'N Low.   Pour over meat balls.  Cook covered for 15 minutes at 400 degrees.

------------------------

 461747 -- BAR-B-Q  SAUCE



 1 can tomato juice
1 onion, chopped
1 tbsp. mustard
1 tsp. chili powder
1/4 c. vinegar
Garlic powder to taste
1/2 tsp. paprika
1 tsp. Worcestershire sauce
Sweetener, salt, & pepper to taste

  Combine and simmer until thick as you desire.

------------------------

 461748 -- BAR-B-QUE  CHICKEN



 Chicken, boiled, skinned, boned, &
   chopped
1 can tomato juice
1 onion, chopped
1 tbsp. mustard
1 tsp. chili powder
Sweetener to taste
1/4 c. vinegar
Dash of garlic powder
Pinch of oregano

  Mix all ingredients, excluding chicken, to make the sauce.  Mix chicken and as much sauce as you like.  Simmer and eat on bread or without.  Good lunch.

------------------------

 461749 -- BROILED  CHICKEN  WITH  GARLIC



 2 1/2 lbs. chicken, quartered
6 cloves garlic
3/4 tsp. powdered rosemary
Salt & pepper to taste
Chicken bouillon

  Rub chicken with 2 pressed garlic cloves, and rosemary.  Also rub with salt and pepper.  Let stand 30 minutes.  Put chicken in broiler pan and coat top with bouillon.  Sprinkle with 2 slivered garlic cloves.  Add a little bouillon to pan.  Broil turning when half done.  Coat top sides with bouillon and 2 more slivered garlics.  Baste with pan drippings.

------------------------

 461750 -- BRUNSWICK  STEW



 3 oz. chicken breast
3 oz. ground chuck, cooked
12 oz. tomato juice
1/2 sm. onion or dehydrated
1 c. water
1 pkg. beef bouillon
1/2 tsp. red pepper
1/8 c. vinegar

  Skin chicken and boil until tender.  Broil beef until brown.  Debone, chop, and blend chicken in blender.  Cook tomato juice, water, and onion slowly (30 minutes).  Add bouillon, pepper, meat, and vinegar.  Add salt and pepper to taste.  Cook very slow in heavy pot until thick.

------------------------

 461751 -- BUTTERMILK  SHERBET



 2 c. buttermilk
Sugar substitute equal to 1/2 c. sugar
1 egg white
1 1/2 tsp. vanilla
1/2 to 1 cup crushed pineapple

  Combine and blend well all ingredients except pineapple.  Pour into container. Add pineapple.  Freeze.  Stir occasionally until firm.

------------------------

 461752 -- CABBAGE  RELISH



 5 lbs. cabbage
1 jar pimento
1/2 tsp. mustard seed
1 1/2 tsp. celery seed
4 tbsp. dehydrated onions
1 pt. white vinegar
1 tsp. salt
Artificial sweetener to equal 2 1/2
   cups sugar
1/2 tsp. turmeric

  Grate or chop cabbage and pimento.   Mix remaining ingredients and heat mixture. When it comes to a rolling boil, cool.  Pour over cabbage mixture.  Store in covered jars or container in refrigerator.  Will keep several weeks.  Taste better after it sets for a day.

------------------------

 461753 -- CABBAGE  ROLLS



 6 lg. cabbage leaves
1/2 lb. ground chuck
1 tbsp. minced onion
1 egg
2 slices white bread
Salt & pepper to taste
Tomato sauce

  Boil cabbage leaves in salt water for 5 minutes, set aside.  Mix ground chuck, onion, salt, pepper, egg, and bread.  Carefully spread cabbage leaf.  Roll up small roll of beef mixture.  Secure with toothpick.  Place rolls in boiler. Pour tomato sauce plus a can of water over.  Simmer about 45 minutes.

------------------------

 461754 -- CABBAGE  SALAD



 3 c. shredded cabbage
1 tsp. salt
1 shredded turnip (2 oz.)
1 shredded carrot (2 oz.)
1 chopped green pepper
1/4 tsp. dill seed

  Cover cabbage with salt.  Let stand for 45 minutes.  Wash and dry thoroughly. Drain and squeeze all water out.  Toss with other ingredients.  Moisten with low-cal dressing.

------------------------

 461755 -- CABBAGE  SURPRISE



 3 c. chopped cabbage
8 oz. ground chuck (raw)
1 tbsp. chopped onion
5 oz. tomato juice
Salt & pepper to taste

  Broil cabbage until tender, drain liquid and save.  Cook beef in Pam sprayed skillet, drain.  Drain meat on paper towels.  Combine ingredients and cook on low heat for 30 to 35 minutes.  If more soup is desired, add liquid from cabbage.

------------------------

 461756 -- CABBAGE  WITH  TOMATOES



 2 med. onions, sliced
Artificial sweetener to equal 1 tbsp.
   sugar
1 med. cabbage, shredded
1 tsp. salt
1/2 tsp. caraway seeds
1 to 2 tbsp. vinegar
1/2 c. water
3 lg. tomatoes, peeled and chopped
1 tbsp. flour
Bouillon

  In deep saucepan, saute' onions in small amount of bouillon.  Saute' until soft and golden.  Sprinkle with sugar.  Add cabbage, salt, caraway, vinegar, and water.  Simmer, covered, over low heat for 30 minutes.  Add tomatoes and simmer, covered for 15 minutes more.  Mix flour with 2 to 3 tablespoons of pan liquid. Make a smooth paste.  Stir into cabbage.  Cook, uncovered, stirring constantly until mixture thickens.

------------------------

 461757 -- CARROT  AND  ORANGE  SALAD



 1 1/2 c. water
4 oz. grated raw carrots
4 oz. unsweetened orange juice
1 tbsp. unflavored gelatin
1 tbsp. lemon juice
Artificial sweetener equal to 2 tsp.
   sugar
1/4 tsp. salt
Lettuce leaves

  Soften gelatin in 1/4 cup cold water.  Add salt, sweetener, and 1 1/4 cups hot water.  Stir until dissolved.  Add orange and lemon juice.  Set aside to stiffen slightly.  Add raw carrots to gelatin and pour into mold.  Make sure mold has been rinsed in cold water.  Chill.  Unmold on lettuce leaves.

------------------------

 461758 -- CELERY  SALAD



 4 c. slivered celery, sliced diagonally
2 heads Boston lettuce
1 (12 oz.) yogurt
1 1/2 tbsp. lemon juice
1 1/2 tbsp. DiJon mustard
4 tbsp. finely chopped parsley
Salt and pepper

  Cover and cook celery in very small amount of boiling water.  Cook for 3 minutes.  Drain and cool.  Arrange on lettuce cups.  Mix yogurt, lemon juice, mustard, and parsley.  Season to taste and pour dressing over celery.

------------------------

 461759 -- CHEESE  AND  ONION  CASSEROLE



 8 oz. onions. sliced
4 oz. Swiss cheese, grated
4 eggs, slightly beaten
2 c. skim milk
2 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
4 slices enriched white bread,
   crumbled, divided in half

  Combine all ingredients except 1/2 of bread crumbs.  Combine in casserole dish; mix well.  Top casserole with remaining bread crumbs.  Bake at 350 degrees for 25 minutes.  Bake longer if needed until heated throughout.  Makes 4 servings.

------------------------

 461760 -- CHEESE  CAKE



 2 eggs
1 lb. Farmer's cheese
1/4 c. buttermilk
1 1/2 tbsp. liquid artificial
   sweetener
1 tbsp. lemon juice
1 tsp. vanilla
6 oz. cottage cheese
1/3 c. buttermilk
1/2 tsp. cinnamon
1 pkg. artificial sweetener

  Blend eggs, Farmer's cheese, 1/4 cup buttermilk.  Add liquid sweetener, lemon juice, and vanilla.  Pour into Pyrex dish and bake at 375 degrees for 15 minutes.  Pour on cream topping and bake 5 minutes more.  TOPPING:  Blend cottage cheese, buttermilk, cinnamon.  Add sweetener and mix well.

------------------------

 461761 -- CHERRY  BANANA  DESSERT



 2 c. cherry flavored sugar free
   beverage
1 envelope cherry flavored gelatin
1 sm. banana, peeled and sliced

  Sprinkle gelatin over 1 cup of beverage.  Heat remaining beverage to a boil. Combine with gelatin mixture.  Stir until gelatin is dissolved.  Refrigerate until thick.  Add bananas and chill until firm.

------------------------

 461762 -- CHICKEN  DINNER



 4 oz. chicken
1 egg
4 oz. cooked peas
1/3 c. dry milk
2 tbsp. dehydrated onion flakes
2 tbsp. green peppers, diced
2 tbsp. Worcestershire sauce
1/2 tsp. salt, seasoned
1/2 c. water
2 tbsp. pimento, chopped

  Combine all ingredients.  Bake at 350 degrees for 45 minutes.

------------------------

 461763 -- CHICKEN  LIVERS  HAWAIIAN



 1/4 c. liquid chicken bouillon
1/2 c. chopped celery
1/2 c. chopped onion
1/2 med. green pepper, sliced
12 oz. chicken livers
1 c. pineapple chunks
1 1/4 tsp. brown sugar substitute
1 tsp. salt
1 tbsp. cider vinegar
Bean sprouts

  Cook celery, onion, and green pepper in Pam sprayed skillet.  Cook over medium- high heat until crisp, about 5 minutes.  Add chicken liver and cook 10 minutes. Add chicken liver and cook 10 minutes.  Stir frequently.  Add pineapple. Dissolve salt, sugar, and vinegar with 1/2 cup water.  Add to skillet.   Serve on cooked hot bean sprouts.

------------------------

 461764 -- CHICKEN  LOAF



 4 oz. chopped raw carrots
1 c. chopped raw celery
1 tbsp. dehydrated onions
1 sm. can pimento, chopped
4 tbsp. diet mayonnaise
1 1/2 c. water
2 pkg. or cubes chicken bouillon
3 envelopes unflavored gelatin
1 tsp. garlic salt
2 tbsp. mustard
1 tsp. lemon pepper
1 tsp. salt
1/2 tsp. pepper
16 oz. cooked, chopped chicken

  Mix all ingredients except bouillon, water and gelatin.  Dissolve bouillon in 1 cup water.  Dissolve gelatin in remaining 1/2 cup water.  Add gelatin to boiling bouillon.  Add to mixture.  Pour into loaf pan.  Refrigerate.  Unmold, slice and serve.

------------------------

 461765 -- CHICKEN  SALAD



 12 oz. sliced chicken
1/2 c. chopped celery
1/4 c. shredded carrots
1/4 c. lo-calorie salad dressing or
   mayonnaise
1 1/2 tsp. lime juice
Salt & pepper to taste

  Combine chicken celery, and carrots.  Stir dressing, juice, salt and pepper. Pour over chicken mixture, tossing to coat well.

------------------------

 461766 -- CHICKEN  STEW



 4 chicken breasts, stewed
1 (6 oz.) can mushrooms
1/2 med. head cabbage, chopped
2 med. onions, chopped
Salt, pepper and garlic to taste
1 (12 oz.) tomato juice

  To stew chicken, cover with water and pressure 15 minutes.  Remove chicken from water, add mushrooms, cabbage and onions.  Add salt, pepper, and garlic to taste.  Add tomato juice and chopped chicken.  Simmer for about 1 hour.

------------------------

 461767 -- CHOCOLATE  BAR



 1/2 c. crushed pineapple, in own
   juice, drained
1 envelope ALBA 77

  Mix ingredients together.  Make a tin foil pan the size of a large chocolate bar.  Pour ingredients into pan and freeze.  When frozen, break into chunks.

------------------------

 461768 -- CHOCOLATE  CREAM  ROLL



 1 pkg. chocolate ALBA
2 eggs
1/2 tsp. cream of tartar
1 1/2 tsp. vanilla
1 pkg. Sweet'N Low
1/2 c. fruit juice
1 envelope unflavored gelatin
1/2 c. evaporated skim milk
2 tbsp. lemon juice
1 tsp. vanilla

  Blend ALBA, eggs, cream of tartar, and baking soda.  Add 1 1/2 teaspoon vanilla and Sweet'N Low.   Blend in blender.  Blend until smooth.  Pour onto wax paper lined small cookie sheet.  Bake at 350 degrees for 15 to 20 minutes.  Cool. Place on a slightly damp dish towel.  Carefully peel away wax paper.  Cool. Spread with cream filling and roll up "Jelly-roll" style.  Place the roll in freezer for storage.  Remove from freezer a few minutes before serving time. Slice.  CREAM  FILLING:  Mix fruit juice, gelatin, and milk.  Add lemon juice, add 1 teaspoon vanilla.

------------------------

 461769 -- CHOCOLATE  PUDDING



 1/3 c. chocolate Alba skimmed milk
1 egg
3/4 c. water
Vanilla to taste
Tart shells

  Mix ingredients.  Cook until thick.  Serve in tart shells.

------------------------

 461770 -- CHRISTMAS  COLE  SLAW



 1/2 head green cabbage
1/4 head purpose cabbage
1/3 c. chopped onions
1/3 c. chopped green peppers
1/2 c. diet mayonnaise
1 tsp. salt
2 tsp. artificial sweetener
1/4 tsp. pepper
1 tsp. vinegar
1 tsp. lemon juice

  Shred cabbage and mix with other ingredients.

------------------------

 461771 -- CRANBERRY  GELATIN



 4 c. fresh cranberries
1/4 c. cold water
20 packs Sweet'N Low
1 tsp. vanilla extract
1 1/2 c. water
1 envelope unflavored gelatin

  Combine berries, 1 1/2 cups water, vanilla, and sweetener.  Combine in large saucepan.  Bring to a boil.  Simmer 10 minutes or until all berries pop. Sprinkle gelatin on 1/4 cup water to soften.  Dissolve in hot cranberry mixture. Pour into mold and chill until set.  Excellent with meats.

------------------------

 461772 -- CREAMED  SAUCE



 1 box frozen cauliflower or fresh
1 (4 oz.) can stem and pieces of
   mushrooms
1/2 tsp. onion flakes
1/2 tsp. garlic powder
Salt & pepper to taste

  Cook cauliflower in water as directed.  Put in blender, using water it's cooked in.  Add mushrooms using water they are packed in.  Add onion flakes, garlic powder, salt and pepper.  Blend until smooth.

------------------------

 461773 -- CREAMY  CHOCOLATE  FUDGE



 4 tbsp. diet butter
1/4 c. brown sugar replacement
1/4 tsp. instant coffee
1 envelope and 1/2 tsp. unflavored
   gelatin
1/4 c. cream flavored diet soda
2/3 c. nonfat dry milk
1 1/3 c. Ricotta cheese
1 tbsp. chocolate extract
1/2 tsp. vanilla
2 tsp. artificial sweetener (liquid)
1/2 tsp. brown food coloring
2 pkg. W.W. dried apples

  Place margarine in a small pan over hot water to melt.  Sift brown sugar and coffee very slowly into margarine.  Stir constantly.  Soften gelatin in soda. Add nonfat dry milk.  Add a few drops more of soda if needed.  The mixture needs to be paste like.  Combine gelatin mixture with margarine mixture.  Stir constantly over hot water until thoroughly blended.  Combine cheese, extracts, sweetener, and food coloring.  Mix well.  Fold gelatin-margarine mixture into Ricotta mixture.  Pour into 8 x 8 x 2 inch pan.  Refrigerate 2 hours.  Freeze for firmer fudge.  20 squares.

------------------------

 461774 -- CRUNCHY  HAMBURGERS



 1 lb. ground chuck
1 (16 oz.) can bean sprouts, drained
1 tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. ginger
1/2 tsp. garlic
1/4 tsp. pepper

  Combine all ingredients.  Divide mixture into 4 equal portions.  Broil on rack until cooled.

------------------------

 461775 -- DELICIOUS  SALMON



 6 oz. salmon
1 tbsp. chopped green pepper
1/4 tsp. onion flakes
1/4 tsp. horseradish
1 to 2 tbsp. diet French dressing
3 oz. Swiss cheese
6 slices tomatoes

  Mix first 5 ingredients well and divide into thirds.  Spread on 3 slices of toast.  Add 1 ounce cheese and two slices of tomato.  Place under broiler until cheese bubbles.

------------------------

 461776 -- DEVILED  FISH  BROIL



 1 tsp. dehydrated onion flakes
1/4 tsp. Red Hot sauce
1/2 tsp. Worcestershire sauce
1/2 tsp. soy sauce
8 oz. uncooked fish fillet
1 tbsp. prepared mustard
1/2 tsp. parsley, fresh, minced

  Combine all ingredients except fish.  Mix well.  Brush on both sides of fish. Broil until fish flakes easily with fork.

------------------------

 461777 -- DIET  PIZZA



 1 oz. bread
2 oz. cheese
1/4 c. mushrooms, sliced
Pinch of garlic powder
Pinch of oregano
Tomato sauce or catsup (optional)

  Put mushrooms on toast and cover with cheese.  Sprinkle with seasonings.  Broil in oven until cheese is hot and bubbly.

------------------------

 461778 -- DIETER'S  DIP



 1 (8 oz.) cottage cheese
1 (6 to 7 oz.) white tuna, packed in
   water
3 tbsp. chopped pimento
2 tsp. grated onion
Salt & pepper to taste

  Blend cottage cheese until smooth and soft.  Use blender or electric mixer. Drain and flake tuna.  Combine with cottage cheese and seasonings.

------------------------

 461779 -- DIETER'S  DRESSING



 1 (10.5 oz.) can tomato soup, undiluted
1/2 c. tarragon vinegar
1 celery stalk, cut up
1 clove garlic
1 tsp. paprika
1 med. dill pickle
6 sprigs parsley
1 tbsp. Worcestershire sauce
1 tsp. prepared mustard

  Place all ingredients in a blender in order listed.  Cover and run on high speed until vegetables are chopped.

------------------------

 461780 -- DILLY  TUNA  SALAD



 1 (20 oz.) can pineapple chunks
1 (6 oz.) can tuna, drained
1 c. cucumbers, sliced
1/3 c. imitation mayonnaise
1/2 tsp. seasoned salt
1/4 tsp. dill seed

  Drain pineapple, reserving 2 tablespoons of juice.  Mix all ingredients except dill seed.  Line salad bowl with crisp salad greens.  Add above mixed ingredients.  Sprinkle with dill seed.

------------------------

 461781 -- DIPPIN  PEAS  SALAD



 1 med. pear
1/2 c. cottage cheese
1 tsp. orange juice concentrate,
   thawed
1 to 2 tbsp. skim milk

  Cut pear into wedges.  Place cottage cheese and orange juice in blender.  Blend until smooth, adding milk as needed.  Mixture should be very thick.  Pour into small dish.  Use pear wedges to scoop up cottage cheese mixture.  Makes 1 salad.

------------------------

 461782 -- EGG  SALAD



 3 hard boiled eggs
3 oz. cottage cheese
1 tsp. mustard
1 tbsp. chopped onion
1 tbsp. dill cubes
Crazy salt
Pepper
Finely chopped celery

  Finely chop eggs.  Mix all together.  Makes lunch for two.  Good on sandwich with tomato.  Vary seasoning to suit your taste.

------------------------

 461783 -- FRUIT 'N  BREAD  PUDDING



 3 slices enriched white bread
1 1/2 med. bananas, peeled and sliced
1/2 c. sliced peaches with juice
1/2 c. cranberries
1/2 c. brown sugar replacement
1/2 tsp. ground cinnamon
1/3 c. water
1/2 tsp. banana extract
1/2 tsp. brandy extract
Grated nutmeg (optional)

  On baking sheet toast bread at 325 degrees until dry.  Cut toast into cubes. Combine toast cubes and fruits.  Dissolve brown sugar and cinnamon in water. Add extracts.  Pour over fruit mixture, turn with spatula until well coated. Let stand 5 minutes.  Turn again, scraping down sides of bowl.  Place mixture in one-quart size oven-proof casserole.  Bake uncovered for 30 minutes.  Serve warm with dusting of grated nutmeg.  Makes 3 servings.

------------------------

 461784 -- FRUITED  CHICKEN  SALAD



 3 oz. blended cottage cheese
2 tbsp. skim milk
1 tbsp. cider vinegar
2 tsp. grated onion
1 tsp. salt
1 med. green pear, cubed
1 med. apple, cubed
1 c. chopped celery
Lettuce leaves

  Mix celery, apple, pear, chicken, and salt until smooth.  Add onion, vinegar, milk, and cheese and toss.  Serve on lettuce leaves.  Makes 3 sandwiches.

------------------------

 461785 -- HERB  SEASONED  BROCCOLI



 1/2 c. water
1 pkg. instant chicken broth and
   seasoning mix
2 c. broccoli spears
1/2 tsp. marjoram
1/2 tsp. basil
1/4 tsp. onion powder
Dash of nutmeg
1 tbsp. margarine
2 tsp. lemon juice

  Combine water and broth mixture.  Add broccoli, sprinkle with seasonings. Cover, bring to boil, simmer 6 minutes until tender.  Drain.  Divide on plates. Top with margarine and lemon juice.  2 servings.

------------------------

 461786 -- HERBED  FISH  FILLETS



 1 lb. fillets
1/2 tsp. salt
Dash of garlic powder
1/4 oz. drained chopped mushrooms
1/8 tsp. ground thyme
1/2 tsp. onion powder
Dash of black pepper
1/2 tsp. dried parsley
1 tbsp. nonfat dry milk
1 tbsp. water
1/2 tsp. lemon juice

  Sprinkle fish with salt and garlic powder.  Mix remaining ingredients and spread over fish.  Bake at 350 degrees for 20 minutes, until fish flakes with fork.

------------------------

 461787 -- HOT  OPEN  FACED  BEEF  SANDWICH



 1 tbsp. bouillon liquid
1 lb. lean ground beef
1 c. chopped green pepper
1 c. chopped onion
1 c. diet catsup
2 tbsp. prepared mustard
Artificial sweetener to equal 1 tsp.
   sugar
1 tbsp. vinegar
Toasted bread

  Brown beef in bouillon.  Meanwhile, prepare the vegetable mixture.  Combine remaining ingredients.  May prepare ahead to allow seasonings to blend.  Add vegetable mixture to beef.  Turn heat on low and simmer covered for 30 minutes. Toast bread and spoon mixture over.

------------------------

 461788 -- IMITATION  BAKED  POTATOES



 1 (  oz.) pkg. frozen cauliflower
1 packet instant chicken bouillon
1 tsp. fresh chopped parsley
1 tbsp. skim milk
1 c. water

  Dissolve bouillon in water, add cauliflower, and cook.  Place in blender with other ingredients.  Do not over blend.

------------------------

 461789 -- LEMON--PINEAPPLE  MOLD



 1 envelope lemon gelatin
1 envelope lime gelatin
1 c. buttermilk
1 c. cottage cheese
1 1/2 c. boiling water
1 1/2 c. crushed pineapple

  Dissolve gelatin in boiling water.  Mix cheese and buttermilk in blender until smooth.  Pour into gelatin mixture.  Add crushed pineapple.   Let set in refrigerator until firm.

------------------------

 461793 -- MARY  JO'S  CONGEALED  SALAD



 2 envelopes unflavored gelatin
1 grapefruit, peeled and sectioned
1 c. boiling water
1 c. diet ginger ale
1/2 c. lemon juice
2 envelopes Sweet'N Low
4 tsp. vinegar
1/2 tsp. salt
2 c. shredded cabbage

  Soften gelatin in lemon juice.  Add boiling water stirring to dissolve gelatin. Add diet ginger ale, Sweet'N Low, vinegar and salt.  Let chill.  When it begins to thicken, fold in grapefruit and cabbage.

------------------------

 461794 -- MEAT  LOAF



 1 lb. ground chuck
1 c. evaporated skimmed milk
1 tbsp. dehydrated onion flakes
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dry mustard
1/4 tsp. sage
1/8 tsp. garlic salt
1/2 c. chopped celery
1 tbsp. Worcestershire sauce

  Combine all ingredients and shape into a loaf.  Bake on rack at 350 degrees for 1 to 1 1/2 hours.

------------------------

 461795 -- MEXICAN  SUPPER



 8 oz. ground veal
1/3 c. chopped green pepper
1/4 head cabbage
1/2 c. onion
1 c. tomato juice
Salt & pepper to taste
1 tsp. chili powder

  Fry veal and green pepper in skillet.  In blender, blend cabbage and onion. Drain cabbage mixture.  In saucepan, put tomato juice, cabbage and veal mixtures.  Add salt and pepper to taste.  Add chili powder.  Cook until cabbage is done.

------------------------

 461796 -- MOCK  FRUIT  CAKE



 1/3 c. instant non-fat milk
1/4 c. chilled orange juice
1/2 apple, cored and chopped
3/4 c. red currants
2 tsp. lemon juice
1/4 tsp. cinnamon
1/8 tsp. maple extract
1/8 tsp. vanilla
Artificial sweetener to equal 6 tsp.
   sugar
2 oz. bread, toasted and grated

  Preheat oven to 350 degrees.  Combine milk and orange juice in large bowl.  Whip until stiff by hand or mixer.  Fold in remaining ingredients.  Line loaf pan with wax paper.  Pour ingredients into pan and bake 1 hour.  Remove and cool thoroughly.  Divide in half.

------------------------

 461797 -- NEXT--DAY  TURKEY  AND  RICE



 1 egg, slightly beaten
1/2 c. cooked, enriched rice
2 oz. cooked turkey
1/2 med. green pepper, chopped
1 oz. onion, chopped
3/4 tsp. monosodium glutamate
   (optional)
1/4 tsp. soy sauce
Pinch garlic salt

  Cook egg in non-stick skillet over medium heat.  Cook until cooked throughout. Cut in bite-size pieces.  Add all remaining ingredients; mix well.  Cook until heated throughout.  Makes 1 serving.

------------------------

 461798 -- ONION  DIP



 6 oz. cottage cheese
2 1/2 tbsp. lemon juice
2 tbsp. buttermilk
Dash of onion flakes
1/2 tsp. garlic salt
Cake coloring for looks

  Blend until creamy.  Serve with celery sticks or raw cauliflower.

------------------------

 461799 -- ONION  FRIED  CHICKEN



 1 broiler (2 1/2 to 3 lbs. cut up)
1 tsp. salt
1/2 tsp. pepper
2 onions, peeled and sliced
1/2 c. water

  Skin chicken.  Place chicken in Teflon pan.  Sprinkle with salt and pepper, place onion on top.  Cover.  Cook on low heat for 30 minutes.  Tilt lid so liquid will evaporate.  Continue cooking for 20 minutes or until tender.  Place chicken on platter.  Return onions, add water, cook until thickened.

------------------------

 461800 -- ORIENTAL  PORK  BAR--B--QUE



 2 lbs. fresh center slice ham
6 tbsp. soy sauce
1/2 tsp. garlic powder
2 tsp. sherry flavoring
1/2 c. tomato sauce
1/4 c water

  Trim fat away.  Mix soy sauce, garlic, sherry, and tomato sauce.  Pour over meat in flat pan.  Let stand, covered, in refrigerator for 3 hours.  Drain off marinade and pour into small pan.  Add water and heat.  Put meat under broiler or grill.  Cook until browned.  Serve hot Bar-B-Q sauce with meat.

------------------------

 461801 -- ORIENTAL  VEGETABLES



 Fresh broccoli
Yellow squash
Zucchini squash
Onions
Bell pepper
Ginger
Garlic powder
Soy sauce
Mushrooms (optional)
Egg plant (optional)

  Spray Teflon pan with Pam.  Cover and stir fry a few minutes.  Add soy sauce, lower heat and simmer for about 20 minutes.

------------------------

 461802 -- OUR  "MOUSSAKA"



 1 c. eggplant, peeled and sliced very
   thin
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. oregano
6 oz. ground beef, broiled and
   crumbled
1 med. tomato, sliced
1 tbsp. vegetable oil
1 slice enriched white bread, crumbled

  Place eggplant flat on baking sheet.  Sprinkle with salt, pepper and oregano. Bake at 350 degrees for 10 minutes, turning once.  Place half of meat in baking dish.  Spread half of eggplant on meat.  Place half of tomato on eggplant. Repeat.  Sprinkle oil on top.  Sprinkle bread crumbs over casserole.  Cover. Bake for 15 minutes or until heated throughout.

------------------------

 461803 -- PARMESAN  CAULIFLOWER



 1 head cauliflower
Dash of Parmesan cheese

  Cook cauliflower in boiling water about 15 minutes.  Remove from water and drain.  Divide into flowerets.  Top with Parmesan cheese.

------------------------

 461804 -- PICKLED  BANANA  PEPPERS



 1/2 c. water
1 c. vinegar
Artificial sweetener to equal 1 cup
   sugar

  Mix together and bring to a boil.  Pour over pepper rings packed in jar. Approximately 1 quart.

------------------------

 461805 -- PICKLED  OKRA



 Garlic, 1 clove for each jar
Hot pepper, 1 for each jar
Dill seed, 1 tsp. for each jar
1 qt. white vinegar or apple cider
1 c. water
1/2 c. salt

  Place garlic and pepper in bottom of hot pint jars.  Pack firmly with clean young okra pods.  Stem end must be open.  Add dill seed.  After packing jars, bring water, vinegar, and salt to boil.  Simmer about 5 minutes and pour while hot over okra.  Seal immediately.  Set 8 weeks.

------------------------

 461806 -- PINEAPPLE  PORK  CHOPS



 6 pork chops
6 pineapple rings (canned in own
   juice)
1/2 c. pineapple juice
1/4 tbsp. brown sugar substitute
1/4 tsp. cinnamon
Dash of rosemary leaves
1 c. celery, cut into strips
1 green pepper, cut into strips

  Trim all fat from chops.  Brown meat on both sides in Pam-sprayed skillet. Remove chops.  Clean pan of all fat.  In skillet, mix pineapple juice and sugar substitute.  Add cinnamon and rosemary.  Put chops in pan.  Sprinkle with salt and pepper.  Add celery and cover.  Simmer about 30 minutes.  Add green pepper strips.  Place pineapple rings on each chop.  Cover and cook about 10 minutes longer.  Arrange chops on serving platter.  Place pineapple and pepper strips on top.  Spoon juice over.  Garnish with parsley.

------------------------

 461807 -- PINEAPPLE  PUDDING



 3/4 c. dry non-fat milk
1 egg
30 drops liquid sweetener
1 tsp. vanilla
1 sm. can crushed pineapple, drained
   but save juice

  Add enough water to pineapple juice to make 1/2 cup.  Mix all except pineapple and cook until almost thick.  Add pineapple and continue to cook until thick.

------------------------

 461808 -- POTATO  SALAD



 2 pkgs. cauliflower
1/2 c. chopped celery
2 tbsp. dill salad cubes
1 tbsp. chopped pimento
1 tbsp. chopped bell pepper
2 tbsp. mustard
1 tbsp. vinegar
2 tbsp. diet mayonnaise
Sweetener, salt and pepper to taste

  Cook cauliflower.  Mix all ingredients together.  Better if you can let chill a few minutes before eating.

------------------------

 461809 -- PUMPKIN  BREAD



 1/2 c. pumpkin
1 oz. bread
2/3 c. dry skim milk powder
2 eggs
3 packs artificial sweetener
1/2 tsp. baking soda
1/4 tsp. cream of tartar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/8 tsp. cloves
1/2 tsp. grated orange rind

  Mix all ingredients in bowl with electric mixer until smooth.  Pour into Pam sprayed loaf pan.  Bake at 350 degrees for 30 to 45 minutes.

------------------------

 461810 -- ROAST  BEEF  SANDWICH



 3 oz. roast beef, diced
2 tbsp. chopped celery
1/8 tsp. chopped chives
1/2 tbsp. lemon juice
1/2 med. tomato, chopped
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. diet mayonnaise
2 slices thin bread
Lettuce

  Combine all ingredients except bread and lettuce.   Mix well.  Spread on one slice of bread.  Top with lettuce and remaining bread.

------------------------

 461811 -- SALMON  OR  TUNA  PUFFS



 8 oz. salmon or tuna, drained
1 c. skim milk
1/2 c. mushrooms, sliced
1/4 c. green pepper or pimento,
   chopped
Salt and pepper to taste
2 eggs, separated

  Combine fish, skim milk, mushrooms, and green pepper.  Bake at 375 degrees. Meanwhile, beat egg whites with a dash of salt until stiff.  Beat egg yolks, fold whites into yolks a little at a time.  Pour over hot mixture and return to oven for another 20 minutes.

------------------------

 461812 -- SHEPHERD'S  PIE



 6 oz. cooked roast beef, cubed
Butter salt
Pepper
1 tbsp. dehydrated onion
2 beef bouillon cubes
3 to 4 oz. mashed cauliflower

  Dissolve bouillon in enough water to make a gravy.  Put all in a small baking dish, cover with cauliflower.  Bake at 350 degrees.  Bake until thoroughly heated and cauliflower is browned.

------------------------

 461813 -- SKILLET  EGGS



 1/4 c. tomato juice
1/8 tsp. pepper
2 eggs
1/4 tsp. salt
1/4 tsp. parsley flakes

  In skillet, combine all ingredients except eggs.  Stir over moderate heat until mixture comes to a boil.  Add eggs, one at a time.  Cook over moderate heat basting with tomato juice.  Baste until eggs are set.  About 4 minutes.

------------------------

 461814 -- SLUSHY



 1 can sugar-free ginger ale
1/4 c. unsweetened pineapple juice
ice cubes

  Blend until slushy.  May add rum extract.

------------------------

 461815 -- SOUTHERN  CELERY  FISH  SALAD



 6 c. thinly sliced celery
1/2 c. sliced med. onion
1/2 c. diet mayonnaise
1 tsp. salt
1/4 tsp. pepper
2 lbs. fillet of sole or flounder,
   cooked, chunked, and chilled
1 1/2 c. orange sections

  Combine all ingredients except fish and orange.  Mix well.  Add fish and orange, toss lightly.  Serve on lettuce leaves.  Garnish with tomato wedges and radish roses if desired.

------------------------

 461816 -- SPAGHETTI



 12 oz. tomato juice
1 lg. can mushrooms, stems and pieces
Salt to taste
Garlic to taste
Oregano to taste
Dehydrated onion flakes
1 lg. green pepper, diced
2 cans bean sprouts

  Cook all ingredients in covered saucepan.  Cook until mixture thickens.  Add bean sprouts; simmer 10 minutes.  Tastes better warmed over the second day.

------------------------

 461817 -- SPANISH  STRING  BEANS



 1 sm. jar pimento
1/4 tsp. onion flakes
2 tbsp. skim milk solids
1/2 c. chicken bouillon
1 (9 oz.) pkg. frozen French style
   green beans

  Simmer pimentos, onion flakes and skim milk.  Simmer in chicken bouillon for 10 minutes.  Add frozen beans, cover and cook until beans are done.  Do not over cook beans.

------------------------

 461818 -- SPICY  APPLE  TWIST



 1 sm. apple
2 thin slices white bread
Cinnamon and Sweet'N Low mixture

  Peal, core and cut apple in quarters.  Roll bread very thin.  Cut off crusts. Sprinkle bread with cinnamon and Sweet'N Low mixture.  Cut each slice of bread in 4 strips.  Put 2 strips together with a little water.  Now form 2 strips. Wrap brad around apple slice.  Sprinkle generously with cinnamon and Sweet'N Low.  Place in Pam sprayed pan.  Bake at 450 degrees for 10 to 15 minutes.

------------------------

 461819 -- SQUASH  PICKLES



 2 lb. squash
4 lg. onions
1/4 c. salt
2 c. vinegar
1 tsp. celery seed
1 tsp. turmeric
1 tsp. mustard seed
Diet sweetener to equal 2 cups sugar

  Cover squash and onions and salt with cold water.  Let set 2 hours.  Drain.  Mix all ingredients together and let set 2 hours longer.  Bring to a boil for 5 minutes and pack in hot jars.

------------------------

 461820 -- STRAWBERRY  CHIFFON  PIE



 1 c. crushed pineapple, unsweetened
12 strawberries
1 pkg. O-Zenta strawberry gelatin
7 pkgs. artificial sweetener
1 c. evaporated skim milk, chilled
1 tbsp. lemon juice
1 1/2 tsp. vanilla
1 tsp. almond extract

  Bring pineapple to boil.  Stir in strawberries, gelatin, and sweetener.  Stir until gelatin is dissolved.  Whip milk and lemon juice in chilled bowl until frothy.  Add extracts and beat until stiff.  Add gelatin mixture slowly to whipped milk.  Pile into 10 inch pie plate and refrigerate.   Garnish with additional strawberries.

------------------------

 461821 -- STRAWBERRY  FRUIT  SQUARES



 2 envelopes dietetic strawberry gelatin
1 c. boiling water
1 c. crushed pineapple, in own juice
1 ripe banana, finely diced
6 oz. plain yogurt
1 envelope Sweet'N Low

  Dissolve gelatin in boiling water.  Add juice drained from pineapple with cold water.  Enough cold water to equal 1 cup liquid.  Add pineapple and banana. Pour 1/2 into 1 quart bowl.  Chill until firm.  Spread evenly with plain yogurt mixed with sugar substitute.  Place bowl in freezer for 30 minutes until yogurt is firmer.   Pour remaining gelatin, very carefully, on top.  Chill until firm. Cut in squares.

------------------------

 461822 -- STRAWBERRY--PRAMGE  DELIGHT



 1/2 c. unsweetened orange juice
24 unsweetened strawberries
Artificial sweetener to equal 2 tsp.
   sugar

  Blend in blender and freeze until firm.

------------------------

 461823 -- SWEET  'N  SOUR  CABBAGE



 4 c. shredded cabbage
3 oz. ham
2 tbsp. artificial brown sugar
1 tbsp. flour
1/4 c. water
1/3 c. vinegar
1 sm. onion, sliced
2 cloves
Salt and pepper to taste

  Cook cabbage in boiling salted water approximately 7 minutes.  Add sugar and flour to small amount of bouillon; blend.  Add the 1/4 cup water, vinegar, and seasonings.   Cook until thick.  Add onion, diced ham, and cabbage.  Heat through.

------------------------

 461824 -- SWEET  AND  SOUR  CAULIFLOWER



 1 c. fresh cauliflower, bite size
   pieces
1 c. boiling water
1/2 tsp. salt
1 tbsp. brown sugar replacement
2 tsp. lemon juice
1 tsp. margarine

  Place cauliflower, water and salt in saucepan.  Cook over medium heat covered. Cook for 10 minutes or until just barely tender.  Drain.  Combine brown sugar replacement, lemon juice and margarine.  Combine in custard cup over hot water. When blended, pour over cauliflower.

------------------------

 461825 -- TACOS



 5 oz. raw ground veal
1 tsp. chili powder
1 tsp. dehydrated onion
1/4 tsp. salt
1/4 tsp. onion powder
1/4 tsp. paprika
Dash Red Hot sauce
1 oz. bread (1 slice)
1/2 c. shredded lettuce
1 tbsp. pimento dressing
1 (7 oz.) jar pimento, drained
2 tbsp. vinegar
2 tbsp. prepared mustard
Artificial sweetener equal to 4 tsp.
   sugar

  Brown veal in Pam sprayed skillet.  Add seasonings and cook 5 minutes.  Life veal out of skillet.  Toast bread lightly.  Spread meat mixture over 1/2 of the slice.  Fold and hold in place with toothpick.  Combine lettuce and pimento dressing.  Cover taco.  Makes 1 serving.  Pimento Dressing:  Combine pimento, vinegar and mustard.  Add sweetener.  Blend until smooth.  Store in refrigerator and use as desired.  Makes 1 cup.

------------------------

 461826 -- THOUSAND  ISLAND  DRESSING



 4 oz. tomato juice
2 tbsp. vinegar
1/4 c. finely chopped green pepper
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. dry mustard
Garlic salt to taste
3 tbsp. finely diced dill pickle
3 tbsp. finely diced pimento
2 tsp. finely minced parsley
1/4 tsp. liquid sugar substitute

  Blend and store in refrigerator.  Use as needed.

------------------------

 461827 -- TUNA  A  LA  KING



 1 (3 oz.) can tuna
2 oz. skimmed milk
Salt and pepper
1/2 sm. can mushrooms (stems and
   pieces)
Bread, toasted

  Drain mushrooms and place into blender.  Add milk and seasonings and puree'. Heat in saucepan with tuna.  Pour over toast.

------------------------

 461828 -- TUNA  CASSEROLE



 1 (6 oz.) drained tuna
2 oz. grated cheese
1 egg
1 c. asparagus
2 ribs celery, chopped

  Combine all ingredients.  Bake in Pam sprayed skillet at 350 degrees until dry.

------------------------

 461829 -- TUNA  SALAD



 2 oz. tuna, drained
2 tbsp. low-cal Thousand Island
   dressing
1 stalk celery, chopped
1 hard boiled egg
3 oz. cottage cheese

  Mix all ingredients.

------------------------

 461830 -- TURKEY  AND  POTATO  SALAD



 4 oz. cooked turkey or chicken, bite
   size pieces
1 (3 oz.) boiled potato, chopped
1 tbsp. mayonnaise
1 tsp. chopped pimento
1/2 tsp. dehydrated parsley flakes
1/2 tsp. nutmeg
1/2 tsp. sage
1/4 tsp. salt
Dash of pepper
Lettuce leaves

  Combine all ingredients except lettuce; mix well.  Chill.  Serve on lettuce leaves.  Makes 1 serving.

------------------------

 461831 -- TURKEY  CASSEROLE



 1/2 c. cooked, enriched noodles
4 oz. cooked turkey, bite-size pieces
1/2 c. green beans, divided
1/4 c. canned, sliced mushrooms
1 oz. red onion, chopped
1 tsp. chopped pimento
1/4 tsp. nutmeg
1/4 tsp. salt
2 tbsp. skim milk

  Combine noodles, turkey, 1/4 cup green beans, and mushrooms.  Add onion, pimento, nutmeg and salt.  Pour into baking dish.  In blender, combine remaining green beans and milk.  Mix until smooth.  Add green bean sauce to casserole. Mix well.  Bake at 350 degrees for 20 minutes.  1 serving.

------------------------

 461832 -- VEAL  STEW--PENDOUS



 2 lb. veal, cut into cubes
12 oz. tomato juice
1 pkg. frozen peas
1 pkg. French style green beans
1 pkg. zucchini slices
1 tbsp. minced onions
1 tbsp. granulated brown sugar (twin)
Garlic powder, salt and pepper to
   taste
1/2 tsp. cinnamon

  Brown veal in Pam sprayed pan.  Combine with tomato juice, onion, salt, and pepper.  Simmer until meat is tender or pressure cook about 10 minutes.  Add frozen vegetables, and simmer until vegetables are done.   Add garlic powder, brown sugar substitute, and cinnamon.  Serves 6.

------------------------

 461833 -- VELVIA'S  MIXED  SALAD



 1/2 head lettuce, chopped
2 slices pineapple, in own juice
4 oz. diced chicken
1 boiled egg
4 radish, diced
1/2 med. onion, diced
1 tbsp. diet mayonnaise

  Combine and toss.

------------------------

 461834 -- ZIPPY  TOMATO  RELISH



 12 ripe tomatoes, chopped in large
   pieces
2 big onions, chopped in large pieces
2 bell peppers or 5 sweet banana
   peppers, chopped in large pieces
2 c. vinegar
Artificial sweetener to equal 2 cups
   sugar
2 tbsp. salt

  Mix all ingredients and simmer about 2 hours.

------------------------

 461835 -- MACARONI  AND  CHEESE



 1/2 c. non-fat skim milk
1 oz. cheese
1 oz. bread
Salt & pepper to taste
Dash of paprika
Dash of mustard
Dash of cayenne
1 egg, separated

  Heat milk (do not boil), add cheese, bread, and seasonings.  As soon as cheese melts, remove from heat.  Add beaten egg yolks.  Beat whites stiff and fold in. Bake at 350 degrees for 25 minutes until brown.

------------------------

 461837 -- COCKTAIL  MEATBALLS



 2 lbs. hamburger
1 med. onion, chopped
1 c. cracker crumbs
1/2 c. skim milk
2 eggs
Dash of garlic powder
Salt and pepper to taste

SAUCE:
1 1/2 c. ketchup
1/3 c. vinegar
1/4 c. yellow mustard
Brown sugar substitute equivalent to
   3/4 c. brown sugar

  Mix ingredients together.  Roll into walnut size balls and place in 9 x 13 inch baking dish.  You should be able to place 6 balls width wise in baking dish and 10 balls lengthwise.  Sauce:  Mix in glass measuring cup.  Pour over meatballs and bake in 350 degree oven for 1 hour.  Yield:  60 meatballs. 

------------------------

 461838 -- LUNCHEON  CASSEROLE



 1/2 c. margarine

WHITE  SAUCE:
4 to 6 tbsp. flour
2 c. milk
1 lg. can tuna (crab, salmon, or 3 c.
   cooked chicken), diced
1 1/2 c. celery, chopped
1 lg. jar pimento
1/2 c. green pepper, chopped
1/2 c. sliced almonds
4 hard boiled eggs
1 tsp. salt
1 box fresh mushrooms
1/2 c. dry bread crumbs

  Saute celery and peppers in margarine.  Make white sauce.  Layer fish or chicken, celery, pepper, pimento, nuts, eggs, and mushrooms.  Pour white sauce over top of casserole.  Top with bread crumbs.  Bake in 350 degree oven for 50 minutes.  Yield:  10 generous servings. 

------------------------

 461839 -- REUBEN  CASSEROLE



 1 (16 oz.) pkg. sauerkraut from
   refrigerator section
2 c. shredded Swiss cheese
1/4 c. Thousand Island dressing
2 med. tomatoes, sliced
1/4 c. dried pumpernickel bread
   crumbs (2 or 3 slices)
1 (12 oz.) can corn beef, broken into
   sm. pieces
1/2 c. lite mayonnaise
1 tsp. Dutch mustard
2 tsp. melted margarine

  Place sauerkraut in 1 1/2 quart casserole.  Top with corned beef and then shredded cheese.  Combine mayonnaise and Thousand Island.  Spread over cheese.  Top with tomatoes.  Set aside.  Microwave margarine 1 minute until melted.  Stir bread crumbs into margarine.  Sprinkle buttered crumbs over tomato slices.  Microwave on roast to 12 to 14 minutes until heated through.  Let stand 5 minutes before serving. 

------------------------

 461840 -- SWISS  STEAK



 1 1/2 lbs. lean round steak
2 tbsp. flour
1/2 tsp. seasoned salt
1/8 tsp. paprika
Vegetable cooking spray
1/2 c. beef broth
1/2 c. vegetable juice (V-8)
1/4 tsp. dried thyme
1 med. onion, sliced
2 carrots, cut into thin strips
2 stalks celery, cut into thin strips
1 lg. leek, cut into thin strips
   (optional)
1 tbsp. parsley

  Cut steak into serving size pieces.  Trim fat.  Combine flour, salt, and paprika.  Drench steak in flour mixture.  Pound steak with mallet. Coat skillet with cooking spray.  Put pan on medium heat until hot. Brown steak on both sides.  Remove and drain on paper towel.  Wipe pan drippings from skillet with paper towel.  Combine broth, vegetable juice, and thyme in skillet.  Bring to boil and return meat to skillet.  Add onion.  Cover; reduce heat and simmer for 1 hour.  At end of hour, add celery, carrots, and leek.  Simmer, uncovered, for 15 minutes until the vegetables are tender.  Sprinkle with parsley. Yield:  6 servings. 

------------------------

 461841 -- TURKEY  STUFFED  ZUCCHINI



 4 med. zucchini, halved lengthwise
1 lb. ground turkey
1/4 c. onion, chopped
1 garlic clove, minced
1 tbsp. margarine
1 sm. tomato, chopped (1/2 c.)
1 tbsp. chopped parsley
1/2 tsp. salt
1/4 tsp. basil
1/8 tsp. pepper
1/2 c. crunchy nut (cereal nuggets or
   Grapenuts)
1 (8 oz.) container plain low-fat
   yogurt

  Remove pulp from zucchini; chop and set aside.  Parboil zucchini shells in boiling water to cover for 1 minute.  Drain and place in shallow baking dish.  Saute turkey, onion, and garlic in margarine in skillet for 2 minutes.  Add chopped pulp, tomato, parsley, salt, basil, and pepper.  Saute about 5 minutes longer or until zucchini is tender.  Add cereal and 1/2 cup of the yogurt.  Spoon into shells. Bake at 350 degrees for 10 to 15 minutes or until shells are tender. Serve with remaining yogurt.  Sprinkle with additional chopped parsley, if desired.  Yield:  4 servings. 

------------------------

 461842 -- LO - CAL  EGGPLANT



 1 eggplant
1 onion
Parmesan cheese
Salt
Pepper

  Peel eggplant and dice into salted boiling water.  Slice onion into the water too; cook about 20 minutes.  Drain and toss with cheese, salt, and pepper to taste. 

------------------------

 461843 -- LOW  CAL  RHUBARB  TORTE



 1 c. flour
1/2 c. butter or oleo
5 tbsp. powdered sugar
1/8 tsp. salt
2 eggs
1 1/2 c. Sugar Twin
1/4 c. flour
3/4 tsp. baking powder
3 c. rhubarb

  Crust:  Mix 1 cup flour, butter, powdered sugar, and salt together. Pat into a 12 x 7 x 1/2 inch cake pan.  Bake 10 minutes at 375 degrees.  Remove from oven and cool slightly.  Filling:  Mix eggs, Sugar Twin, 1/4 cup flour, baking powder, and rhubarb together.  Cover the crust with this mixture.  Bake 35 to 40 minutes at 375 degrees. 

------------------------

 461844 -- COPPER  PENNY  CARROTS



 2 lbs. carrots, cleaned and sliced thin
1 green pepper, thinly sliced
1 med. onion, thinly sliced
Salt and pepper as desired

SAUCE:
1/4 c. salad oil
1 tsp. Worcestershire sauce
1 (10 oz.) can tomato soup, undiluted
1 tsp. yellow mustard
1/2 c. vinegar
20 packets Equal

  Cook carrots in covered pan in 1/2 inch of water, 8 minutes after boiling has started (so carrots are tender but still crunchy).  Rinse in cold water to stop cooking.  In bowl, alternate layers of vegetables.  Sauce:  Bring sauce ingredients to a boil, stirring occasionally. Remove from heat.  Cool for a few minutes.  Add 20 packets Equal.  Put in blender and blend.  Pour sauce over vegetables while still hot. Cool.  Refrigerate at least 12 hours before serving.  Keeps in refrigerator several weeks in a covered plastic container.  To serve, use a slotted spoon. 

------------------------

 461845 -- SWEETLY  POACHED  PEARS



 6 med. ripe pears (about 2 lbs.)
5 c. white, unsweetened grape juice
1/4 c. fresh lemon juice
1 vanilla bean, split lengthwise
1 inch whole cinnamon stick
1/4 c. golden raisins

  Peel pears, leaving stems on.  In a medium size pan, heat juices, vanilla bean, and cinnamon stick to a simmer.  Add pears.  Simmer 25 to 30 minutes, uncovered, turning pears occasionally, until tender when pierced with a knife.  Remove pears with a slotted spoon.  Reduce syrup 30 to 35 minutes to 1 1/2 cups.  Strain.  Stir in raisins and cool syrup to room temperature.  Serve pears in small glass compote bowls.  Spoon raisins and syrup over and around pears.  Serves 6.  Per serving:  187 calories, 48 gm carbohydrates, 1 gm protein, trace fat, 3 gm sodium.  Exchanges:  3 fruit.  Cholesterol: 9 mg per serving. 

------------------------

 461846 -- CHOCOLATE  CHEESECAKE



 Margarine for pan
15 oz. part skim milk Ricotta cheese
1 1/2 c. (12 oz.) light cream cheese,
   softened
1 whole egg
2 egg whites
1 c. unsweetened apple juice
   concentrate
3 tbsp. unsweetened cocoa
1 tbsp. cornstarch
1 tbsp. sugar
1 tsp. vanilla extract
2 tsp. unsweetened cocoa (for topping)

  Preheat oven to 350 degrees.  Lightly grease bottom and sides of a 9 inch spring-form pan.  Wrap outside of pan with aluminum foil.  In the bowl of a food processor or blender, puree all ingredients until smooth.  Do in 2 batches, if necessary.  With a rubber spatula, scrape mixture into prepared pan.  Place on a baking sheet.  Bake 45 minutes. Turn oven off.  Leave in the oven with door closed for 1 hour.  Remove and refrigerate.  Before unmolding and serving, let stand at room temperature for 10 minutes.  Sift 2 teaspoons unsweetened cocoa over the top.  Slice with a knife which has been warmed in hot water.  Serves 12.  Per serving:  167 calories, 16 gm carbohydrates, 8 gm protein, 8 gm fat, 220 mg sodium.  Exchanges:  1 fruit, 1 medium fat meat, 1/2 fat.  Cholesterol:  50 mg per serving. 

------------------------

 461847 -- DIABETIC  DATE  NUT  CAKE



 1 1/2 stick margarine
2 tbsp. sweetener (or to taste - I
   usually put in more)
1 c. chopped dates or raisins
1 1/2 c. unsweetened applesauce
1 c. pecans, chopped
1/2 tsp. cinnamon
1/2 tsp. cloves
1 tsp. vanilla
2 tsp. soda
2 c. plus 2 tbsp. all-purpose flour

  Have margarine at room temperature.  Mix margarine, applesauce, sweetening, sifted flour, soda, cloves, and cinnamon together.  Put pecans, raisins, or dates in bowl and add a few spoons of the flour mixture; stir until the pecans and fruit are coated.  Mix well and bake in tube pan.  Line bottom of pan with wax paper.  This cake tastes like fruit cake. 

------------------------

 461848 -- CARROT  CAKE



 Margarine and flour for pan
1 1/2 c. all-purpose flour
1/4 c. whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
1/2 c. vegetable oil
6 tbsp. sugar
2 eggs
1/4 c. unsweetened pineapple juice
   concentrate
1 tsp. vanilla extract
1 c. shredded carrots
1/2 c. golden raisins
1/2 c. unsweetened, crushed
   pineapple, drained

  Preheat oven to 350 degrees.  Grease and flour a 9 x 5 x 3 inch loaf pan.  In bowl, toss flours, baking powder, baking soda, cinnamon, ginger, and salt.  In a second bowl, stir oil, sugar, eggs, pineapple juice, and vanilla.  Stir liquid into dry ingredients until smooth. Stir carrots, raisins, and pineapple.  Scrape into prepared pan.  Bake for 35 to 40 minutes until a pick inserted in the center of the cake comes out clean.  Cool in pan on a rack for 1 hour.  Unmold cake and ice with Cream Cheese Frosting.  Cut into 1/2 inch slices to serve.  Serves 18.  Per serving:  142 calories, 19 gm carbohydrates, 2 gm protein, 7 gm fat, 87 mg sodium.  Exchanges:  1 starch, 1 fat. Cholesterol:  30 mg per serving. 

------------------------

 461849 -- CREAM  CHEESE  FROSTING



 8 oz. light cream cheese, room
   temperature
5 tbsp. unsweetened pineapple juice
   concentrate
1/2 tsp. vanilla extract
1/2 tsp. finely grated orange zest

  In a bowl, whisk all ingredients together until smooth.  Yield:  About 1 1/4 cups.  Per serving:  46 calories, 3 gm carbohydrates, 2 gm protein, 3 gm fat. 96 mg sodium.  Exchanges:  1 fat.  Serving size:  1 1/2 tablespoons.  Cholesterol:  10 mg per serving. 

------------------------

 461850 -- DATE  COFFEE  CAKE



 1/3 c. mashed banana, mash ripe banana
   with fork
1/2 c. margarine, softened
3 lg. eggs
1 tsp. vanilla extract
1 1/4 c. water
3 c. unbleached white flour
1 tsp. baking soda
2 tsp. baking powder
1 1/2 c. chopped dates

TOPPING:
1/3 c. chopped dates
1/3 c. chopped walnuts
1/3 c. flaked coconut

  Beat together mashed banana and margarine until creamy.  Add eggs, vanilla, and water; beat.  Measure in flour, baking soda, and baking powder.  Beat well.  Stir 1 1/2 cups chopped dates.  Spoon batter into an oiled and floured 9 x 13 inch baking pan.  Spread batter evenly in pan.  Combine topping ingredients and sprinkle over batter.  Bake in 350 degree oven for 20 to 25 minutes or until knife inserted comes out clean.  Cool on a wire rack.  Serves 10. 

------------------------

 461851 -- BLUEBERRY  MUFFINS



 1 c. all-purpose flour, sifted
1 1/2 tsp. baking powder
1/2 tsp. salt (optional)
1 1/2 tsp. or 2 pkgs. Equal
1/2 c. skim milk
1 egg or 1/4 c. Egg Beater
2 1/2 tbsp. melted shortening
1/3 c. fresh or frozen blueberries

  Preheat oven to 425 degrees.  Spray muffin tins with non-stick vegetable spray.  Sift together flour, baking powder, and salt.  Beat Equal and egg together.  Add milk and melted shortening.  Stir into the flour mixture.  Stir in blueberries until just mixed.  Batter will be slightly lumpy.  Divide into tins.  Bake 20 to 25 minutes or until done. 

------------------------

 461852 -- MICROWAVE  BRAN  MUFFINS



 1 c. bran
1 c. buttermilk
1 banana, mashed well
1 egg
1/4 c. oil
1/4 c. honey
1 c. whole wheat flour
1 tsp. baking soda
Pinch of salt
2 tbsp. margarine
2 tbsp. honey

  Mix first 9 ingredients together.  Place in microwave muffin pan. Microwave 3 1/2 minutes.  Mix last 2 ingredients together.  Spoon on each muffin and return to microwave for 1 minute.  Makes 12. 

------------------------

 461853 -- BANANA  PECAN  CREAM  PIE



 1 c. sugar free cookie crumbs
1/4 c. finely chopped pecans
2 tbsp. margarine, softened

FILLING:
1 3/4 c. skim milk
1/4 c. unsweetened apple juice
   concentrate
1/4 c. cornstarch
4 tsp. sugar
1 tsp. vanilla extract
Pinch of salt
2 tbsp. margarine
2 med. bananas, sliced
1/4 c. sugar free cookie crumbs
1/4 c. chopped pecans

  To make Crust:  Blend cookie crumbs, pecans, and margarine in a bowl. Press into a 9 inch pie plate.  Chill 30 minutes.  To make Filling:  In a saucepan, heat all filling ingredients, except margarine, to a boil over medium heat, whisking until smooth (about 10 minutes).  Reduce heat and simmer for 1 minute.  Scrape into a bowl. Whisk in remaining 2 tablespoons of margarine until smooth.  Cover with plastic wrap and cool to room temperature.  In prepared pie plate, arrange sliced bananas in 1 layer.  Whisk cooled filling and pour evenly over bananas.  Mix remaining cookie crumbs and pecans together and sprinkle over the filling.  Chill for 1 hour before serving.  Serves 8 to 12.  Per serving:  172 calories, 22 gm carbohydrate, 3 gm protein, 11 gm fat, 146 mg sodium.  Exchanges:  1 starch, 1/2 fruit, 2 fat.  Cholesterol:  0 mg per serving. 

------------------------

 461854 -- DIABETIC  KEY  LIME  PIE



 1 (13 oz.) can evaporated skim milk
2 tsp. vanilla
2 envs. plain gelatin
1/3 c. lime juice, strain if fresh
1 c. boiling water
20 pkgs. Equal
Zest of 3 limes, grated rind
Green food coloring

  Combine milk and vanilla.  Freeze for 30 minutes.  Combine gelatin and juice in a blender.  Let set for 1 minute.  Add boiling water and Equal; blend until smooth.  Chill about 45 minutes.  Put frozen milk into a small chilled bowl and whip frozen milk until stiff.  Fold in lime zest.  Slowly add the gelatin mixture to whipped milk.  Spoon into 2 cooked pie shells or you may use a 9 x 13 inch baking dish. Garnish with lime slices and zest.  Makes 16 servings.  See index for Diabetic Pie Crust. 

------------------------

 461855 -- DIABETIC  PIE  CRUST



 20 graham crackers, crushed
4 tbsp. oleo, melted
2 pkgs. Equal
1/4 lemon peel (optional)

  Crush crackers and add Equal.  Add oleo.  Put in pie plates and pat down.  Put in refrigerator for 1 hour to chill.  Makes 2 (9 inch) pie crusts or 1 (9 x 13 inch) baking dish crust. 

------------------------

 461856 -- NO  SUGAR  CUSTARD  PIE



 1 lg. can evaporated milk
3 eggs
1 tbsp. cornstarch
15 packets Equal

  Combine ingredients and beat lightly.  Add ONE of the following: 2 c. pears, grated and spices 2 lg. apples, grated and spices 2 c. peaches, grated and spices 1 1/2 c. flake coconut and 1 tsp. vanilla 1 can pumpkin and spices 2 c. drained and mashed, cooked butternut squash and spices TOPPING  FOR  SQUASH  AND  PUMPKIN:
1/2 c. crushed cereal flakes
1/4 c. coconut
1/4 c. chopped pecans
1/2 stick butter

  Pour pie ingredients into large unbaked pie shell.  Bake on bottom rack of oven at 350 degrees for 30 to 35 minutes.  For Pumpkin or Squash Topping:  Mix together and sprinkle on top of pie.  Bake on top rack for last 10 minutes. 

------------------------

 461857 -- COCONUT  SURPRISES



 3 oz. cream cheese
3/4 tsp. liquid artificial sweetener
1/4 tsp. grated orange rind
1/4 tsp. grated lemon rind
1 tsp. walnuts, chopped
1/4 c. unsweetened moist shredded
   coconut

  Work cream cheese with spoon until light and fluffy.  Thoroughly mix in sweetener along with grated fruit rinds and walnuts.  Form into 12 balls about 1 inch in diameter.  Roll in coconut and refrigerate. Makes 12 cookies. 

------------------------

 461858 -- DATE  DROPS



 2 eggs, beaten
1/3 c. margarine
1/2 black dates, finely cut
1 1/2 c. crisp rice cereal
1/2 c. nuts, chopped
1 tsp. vanilla

  Combine eggs, margarine, and dates.  Cook over low heat, stirring constantly.  Boil 2 minutes.  Remove from heat and add cereal, nuts, and vanilla.  Cool.  Shape into balls.  Makes 42 cookies. 

------------------------

 461859 -- BUTTERSCOTCH  SQUARES



 1/2 c. diet margarine
Non-nutritive sweetener equivalent to
   2 c. brown sugar
1 tsp. vanilla extract
1/2 c. walnuts, chopped
1/2 c. eggs (2 med.)
1 1/2 c. flour
2 tsp. baking powder

  Preheat oven to 350 degrees.  Cook margarine and sweetener together until smooth.  Cool to lukewarm.  Add eggs and beat well.  Add flour, baking powder, vanilla, and walnuts.  Spread in 9 x 12 x 2 inch pan which has been lightly greased.  Bake 1/2 hour.  Cut in squares 1 1/4 x 1 1/4 inch.  Sprinkle with non-nutritive granulated sugar; cool. Yield:  70 squares. 

------------------------

 461860 -- BROWNIES



 1 c. cake flour
1/2 tsp. salt
1 tsp. baking powder
2 tbsp. cocoa
1 oz. melted chocolate
1/2 c. skim milk
1/4 c. vegetable shortening
3 eggs
1/2 c. sugar substitute
1/2 c. nuts, ground or slivered

  Sift together first 3 ingredients.  Pour melted chocolate over shortening and blend well.  Beat eggs until thick and lemon colored. Add sugar substitute; add chocolate mixture and part of dry ingredients.  Beat and add remaining dry mixture, alternately with the milk.  Fold in nuts.  Spread in 2 (8 inch) greased and paper lined pans.  Bake at 325 degrees for 17 to 20 minutes.  Makes 64 (1 x 2 inch) bars. 

------------------------

 461861 -- DATE  COOKIES



 1 c. raisins
1/2 c. chopped dates
1 c. water
2 eggs
1/4 c. margarine
1 tbsp. liquid sugar substitute
1 tsp. vanilla
1/4 tsp. cinnamon
1 c. flour
1 tsp. baking soda

  Combine in saucepan raisins, dates, and water.  Boil 3 minutes; stir constantly.  Cool.  Cream together eggs, margarine, liquid sugar substitute, and vanilla.  Sift together cinnamon, flour, and soda. Add dry ingredients to creamed mixture.  Beat well and chill for several hours.  Drop from teaspoon onto greased baking sheet.  Bake at 350 degrees for 10 to 12 minutes.  Yields:  48 (2 inch) cookies. 

------------------------

 461862 -- DIABETIC  SPICE  COOKIES



 1 1/4 c. water
1/3 c. shortening
2 c. raisins or currants
2 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. nutmeg
2 c. flour (approximately)
2 eggs
1/2 tsp. salt
1 tsp. soda
1 tbsp. artificial sweetener

  Combine water, shortening, raisins, cinnamon, and nutmeg.  Boil for 3 minutes.  Cool.  Add eggs, one at a time, and beat in salt and soda. Add sweetener, flour, and baking powder.  Add flour slowly until mixture is easy to spoon.  Blend all ingredients together and drop from teaspoon onto greased cookie sheet.  Bake at 350 degrees for 8 to 10 minutes.  Makes 4 dozen. 

------------------------

 461863 -- ELEANOR'S  THUMBPRINTS



 3/4 c. margarine, softened
2 tbsp. sugar
1 1/2 tsp. Sweet 'N Low brown sugar
   substitute
1 egg
1/2 tsp. vanilla
2 c. all-purpose flour
1/4 tsp. baking powder
1 tbsp. poppy seeds
1/2 c. low sugar strawberry spread

  In bowl with mixer, cream margarine, sugar, and Sweet 'N Low.  Beat in egg and vanilla.  Stir in flour, baking powder, and poppy seeds. Shape dough into ball.  Cover; chill about 30 minutes.  Preheat oven to 350 degrees.  Shape dough into 24 balls.  Place 1 inch apart on ungreased baking sheet.  Press thumb prints into center of cookies to make deep indentation.  Bake about 15 minutes.  Fill each cookie with 1 teaspoon strawberry spread.  Return to oven and bake 3 minutes. Transfer to wire rack and cool completely.  Yield:  24 cookies. 

------------------------

 461864 -- SUGAR  FREE  OATMEAL  COOKIES



 3/4 c. vegetable shortening
Sugar Twin equivalent to 1 1/2 c.
   sugar (or Brown Sugar Twin)
1 egg
1/4 c. water
1 tsp. vanilla
3 c. uncooked oatmeal
1 c. flour
1 tbsp. salt
1/2 tsp. soda

  Preheat oven to 350 degrees.  Beat together first 5 ingredients.  Sift dry ingredients together.  Add oatmeal and combine all together.  Drop by teaspoon on greased cookie sheet.  Bake at 350 degrees for 12 to 15 minutes.  Add nuts, raisins, dates, or chocolate chips for variety. Yield:  60 cookies. 

------------------------

 461865 -- WEIGHT  WATCHER  BROWNIES



 6 pkgs. chocolate Alba mix
9 tbsp. flour
1 tbsp. baking powder
2 pkgs. Sweet & Low
2 tbsp. chunky peanut butter
3/4 c. water
2 tbsp. honey

  Mix all ingredients together and pour into 8 inch square pan sprayed with Pam.  Bake at 350 degrees for 20 minutes.  Cool.  Cut into 6 squares.  Each square counts as one serving and counts as 1 m, 1/2 b, 1 fa, and 20 calories. 

------------------------

 461866 -- WEIGHT  WATCHER  COOKIES



 1 tbsp. crunchy peanut butter
2 tbsp. raisins
1 tsp. vanilla
3/4 oz. oatmeal
2 tbsp. water
2 tbsp. plus 2 tsp. dry milk
1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. maple extract

  Mix together and drop by spoonful on cookie sheet sprayed with Pam. Bake at 350 degrees for 15 minutes.  Makes about 6 cookies which is one weight watcher serving.  It counts as 1 p, 1 fa, 1 b, 1 fr, and 10 calories. 

------------------------

 461867 -- SESAME  LACE  COOKIES



 5 tbsp. margarine, melted and cooled
3 tbsp. sugar
2 tbsp. cornstarch
2 tbsp. sesame seeds
1 tbsp. plus 1 1/2 tsp. plain dry
   bread crumbs
1 tsp. vanilla extract

  Preheat oven to 375 degrees.  In a bowl, stir all ingredients together until smooth.  Drop by teaspoon onto a baking sheet, 4 inches apart. Bake for 7 to 8 minutes until lacy and golden.  Let cookies cool on the baking sheet out of the oven for 3 minutes or until easy to lift with a thin metal spatula onto a cooling rack.  These are very delicate so handle carefully.  Yield:  About 24 cookies.  Note:  If making cookies small, less baking time is necessary.  Check after 5 minutes.  Per serving:  68 calories, 6 gm carbohydrates, trace protein, 5 gm fat, 44 mg sodium.  Exchange:  1/2 fruit, 1 fat.  Serving size:  2 cookies.  Cholesterol:  0 mg per serving. 

------------------------

 461868 -- PARTY  MIX



 1/2 c. margarine
1 tsp. garlic powder
2 c. unsalted pretzels
2 c. puffed rice
2 c. spoon-size shredded wheat
2 c. unsalted peanuts

  Melt margarine in skillet or wok.  Add garlic powder.  Stir.  Add remaining ingredients and toss together.  Serve warm.  Makes 2 quarts. Vary the cereals, choosing ones which are salt free.  Walnuts and pecans may be used in place of peanuts since a handful of peanuts has 500 calories.  1 cup raisins may also be added but omit garlic powder.  Oven instructions:  Preheat oven to 250 degrees.  Bake party mix a total of 45 minutes.  Stir twice during that time period.

------------------------

 461870 -- DIABETIC  ZUCCHINI - BASIL  MUFFINS



 2 eggs
3/4 c. milk
2/3 c. oil
2 c. flour
1/4 c. sugar
1 tbsp. baking powder
1 tsp. salt
2 c. shredded zucchini
2 tbsp. minced basil
1/4 c. grated Parmesan cheese

  Beat eggs in bowl.  Stir in milk and oil.  Combine flour, sugar, baking powder and salt.  Mix dry ingredients into egg mixture just until flour is moistened.  Batter should not be completely smooth. Gently mix in zucchini and basil.  Fill greased muffin caps about 3/4 full.  Sprinkle with cheese.  Bake at 425 degrees for 20-25 minutes.  Remove from pan.  makes 10-18 muffins depending on size of pan.

------------------------

 461871 -- DIABETIC  CAKE



 2 c. water
2 c. raisins
1 c. unsweetened applesauce
2 eggs
2 tbsp. liquid sweetener
3/4 c. oil
1 tsp. baking soda
2 c. plain flour
1 1/4 tsp. cinnamon
1 tsp. vanilla

  Cook raisins in water until all water is gone.  Mix applesauce, sweetener, eggs and oil together.  Then add all other ingredients and stir together.  Pour into a greased and floured tube pan.  Bake at 350 degrees until tested done with toothpick.

------------------------

 461872 -- DIABETIC  CAKE



 2 c. water
2 c. raisins
1 c. unsweetened applesauce
2 eggs
2 tbsp. liquid sweetener
3/4 c. oil
1 tsp. baking soda
2 c. flour
1 1/4 tsp. cinnamon
1 tsp. vanilla

  Cook raisins in water until all water is gone.  Mix applesauce, sweetener, eggs, oil together.  Then add all other ingredients and stir together.  Pour into a greased and floured tube pan.  Bake at 350 degrees until tested done with a toothpick. 

------------------------

 461873 -- DIABETIC  DATE - NUT  CAKE



 1 c. butter or margarine
1 tbsp. sucaryl
1 egg
1 c. dates, finely diced
1 1/2 c. or 2 sm. cans diabetic
   applesauce
1 c. pecans, coarsely chopped
1 tsp. cinnamon
1/2 tsp. cloves
1 tsp. vanilla
2 c. flour
2 tsp. soda

  Cream butter, add egg, sucaryl and vanilla which has been beaten together.  Sift dry ingredients together and add to other mixture. Beat at medium speed until well blended.  Turn into buttered loaf pan and bake at 350 degrees for 1 hour.

------------------------

 461874 -- DATE  COOKIES  FOR  DIABETICS



 1 c. raisins
1/2 c. dates
1 c. water
2 eggs
1/2 c. margarine
3 packets Equal sweetener
1 c. plain flour
1 tsp. soda
1 tsp. cinnamon

  Boil raisins, dates and water for 3 minutes; cool.  Cream eggs, margarine and Equal.  Sift together flour, soda and cinnamon.  Combine all ingredients.  Beat well and chill several hours or overnight.  Drop by teaspoonfuls on a greased cookie sheet.  Bake at 350 degrees for 10 minutes. 

------------------------

 461875 -- DIABETIC  FRUIT  CAKE



 1 lb. dates, chopped
1 lb. raisins
2 c. nuts, chopped
1 c. margarine
3 big ripe bananas
1 tsp. nutmeg
6 eggs
3 c. self-rising flour
1 (16 oz.) can crushed
     pineapple (in own
     juice) (Separate
     pineapple&juice,
     if juice doesn't make
     1 cup add water)

  Mix dates, raisins and nuts with flour, then mix with the rest.  Cream bananas, nutmeg and margarine together.  Next mix in one egg at a time.  Now add 2 cups flour and pineapple juice.  Mix well.  Put in cold oven at 300 degrees for 2 1/2 hours or less.

------------------------

 461876 -- DIABETIC  COOKIES



 2 med. bananas
1/3 c. vegetable oil
1 c. chopped walnuts
2 c. quick oatmeal
1 1/2 tsp. vanilla
1 c. chopped Dates

  Mash bananas.  Pour oil over top.  Mix dates and nuts.  Add vanilla and oatmeal.  Mix by hand or spoon.  Drop onto lightly greased cookie sheet by full teaspoon.  Bake at 350 degrees for 25 minutes until lightly browned.  Remove at once to rack. 

------------------------

 461877 -- DIABETIC  COOKIES



 1/2 c. raisins
1/2 c. dates
1 1/2 c. quick oats
1 tsp. cinnamon
1/4 tbsp. soda
1/2 c. flour
1/2 tsp. salt
1 egg
1 tbsp. liquid sweetener (NON -
   concentrated)
1/4 c. oil
1 tsp. vanilla

  Put raisins and dates in small pan and cover with water; bring to boil.  Pour off water and set aside.  Place oats, cinnamon, soda, flour and salt in bowl and mix well.  Add dry ingredients to date - raisin mixture with egg.  Mix and drop onto cookie sheet.  Bake at 400 degrees about 8 minutes.  Check bottom of cookies during cooking (sometimes the bottom cooks faster than the top). 

------------------------

 461878 -- DIABETIC  CAKE



 2 c. water
2 c. raisins
1 c. unsweetened applesauce
2 eggs
2 tbsp. artificial sweetener
3/4 c. polyunsaturated cooking oil
1 tsp. baking soda
2 c. flour
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla

  Cook raisins in 2 cups water until water evaporates.  Add applesauce, eggs, sweetener, and cooking oil.  Mix well.  Blend in baking soda and flour.  Add cinnamon, nutmeg and vanilla.  Mix well.  Pour into greased and floured 8 x 8 inch cake pan.  Bake at 350 degrees for 25 minutes or until done. 

------------------------

 461879 -- BEST  DIABETIC  COOKIE



 1/2 c. dates, chopped
1 c. white raisins, chopped
1/2 c. apples, chopped
3/4 c. nuts
1 c. water
1/2 c. margarine
2 eggs, beaten
3 tsp. liquid sweetener
1/2 tsp. vanilla
1 tsp. baking soda
1 c. flour

  Boil raisins and apples in the water for 2 or 3 minutes and cool. Then add rest of ingredients; mix.  Refrigerate before baking.  Bake at 350 degrees. 

------------------------

 461880 -- DIABETIC  PEANUT  BUTTER  COOKIES



 2 tsp. liquid sweetener
1 tbsp. butter
1/2 c. peanut butter
2 eggs, slightly beaten
1/2 c. skim milk
1 c. flour
1/4 tsp. baking soda

  Melt shortening and peanut butter.  Add sweetener and eggs and blend well.  Add flour, alternately with milk to which baking soda has been added.  Mix well.  Drop by teaspoon on ungreased cookie sheet.  Bake at 375 degrees for 15 minutes.  Amount -40.  Exchange -2 cookies = 1 milk.  Calories -2 cookies = 75. 

------------------------

 461881 -- DIABETIC  COOKIES



   2 or 3 small cookies = 1 bread exchange.  1 or 2 larger cookies = 1 bread exchange 2 tsp. cinnamon 1 tsp. soda 2 eggs 1/2 c. oil 1 c. rolled oats 1 c. raisins 1 tsp. nutmeg 1/2 tsp. cloves 1/2 tsp. salt 1 c. unsweetened applesauce 1 tsp. liquid sweetener 1 sm. can pineapple, crushed (natural & drained)   Mix together dry ingredients.  Add remaining ingredients.  Drop by teaspoon or tablespoon on greased cookie sheets.  Bake in preheated oven at 350 degrees. They bake fast so test by pressing.  Should be refrigerated (they mold easily, I put them in a tin and freeze, remove several at a time). 

------------------------

 461882 -- DIABETIC  RAISIN  COOKIES



 1/4 c. non-fat dry milk
1/4 c. ice water
1/2 c. raisins
1/2 c. margarine
1/2 c. brown sugar twin
1 egg
1 tsp. vanilla
1 c. flour
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1 c. rolled oats

  Whip non-fat dry milk with ice water until stiff peaks form (4 to 5 minutes).  Boil raisins in water for 2 minutes, drain.  Combine margarine, sugar twin, egg and vanilla.  Beat 1 minute at medium speed.  Stir into dry ingredients raisin liquid.  Beat 2 minutes. Stir in rolled oats and raisins.  Fold in whipped non-fat milk.  Drop from teaspoon 2 inches apart onto non-greased cookie sheet.  Bake at 375 degrees for 15 to 20 minutes. 

------------------------

 461883 -- DIABETIC  COOKIES



 1 3/4 c. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 tsp. baking soda
1/2 c. (1 stick) margarine
1/2 c. Sugar Twin
1 egg
1 c. applesauce, unsweetened
1/2 c. raisins, chopped
1 c. All Bran Buds
1/2 c. finely chopped nuts

  Preheat oven to 350 degrees.  Sift together flour, cinnamon, nutmeg, cloves, and baking soda.  In large bowl, mix together margarine, artificial sweetener, and egg.  Mix in dry ingredients, alternating with applesauce.  Fold in bran, raisins, and nuts; mix thoroughly. Drop onto greased cookie sheet by tablespoon.  Lightly flatten with fork, dipped in milk.  Bake for 7 to 8 minutes.  Yield:  36 cookies.  Exchanges:  1 cookie = 1 fat and 1/2 bread exchange.  Calories:  76 calories per cookie. 

------------------------

 461884 -- DIABETIC  DATE  NUT  CAKE



 1/2 c. butter or oleo, softened
1 tbsp. liquid sweetener
1 egg
1 c. chopped nuts
1 c. chopped dates
1 1/2 c. diet applesauce
1/2 tsp. cinnamon
1/4 tsp. cloves
1 tsp. vanilla
1 tsp. soda
2 c. flour

  Cream butter or oleo.  Add egg, sweetener and vanilla; mix well.  Sift dry ingredients together and add to other mixture.  Stir in dates, applesauce and pecans.  After everything has been mixed, beat with a mixer at medium speed or until well blended.  Turn into a greased and floured loaf pan and bake at 350 degrees for nearly an hour. 

------------------------

 461885 -- DIABETIC  COOKIES



 3/4 c. shortening
4 tsp. liquid sweetener
1 c. sifted flour
1/2 tsp. nutmeg
1 tsp. vanilla
2 sm. bananas, mashed
1 tsp. soda
1 egg, well beaten
1/2 c. boiling water
1/4 tsp. salt
1/2 c. finely chopped nuts
3/4 c. quick oats
1/2 c. dates or raisins

  Pour boiling water over dates or raisins.  Let set while mixing other ingredients.  Add fruit and mix well.  Drop by teaspoon on greased cookie sheet. Bake about 12 minutes at 375 degrees. 

------------------------

 461886 -- APPLESAUCE  DIABETIC  CAKE



 2 sticks oleo
2 tbsp. sweetener
1 1/2 c. applesauce (unsweetened)
1 egg
1 c. raisins
2 c. flour
2 tsp. soda
1 tsp. vanilla

  Bake in loaf pan at 350 degrees for 45 to 60 minutes. 

------------------------

 461887 -- LOW  SUGAR  DIABETIC  CAKE



 2 c. golden raisins
2 eggs, beaten
2 tbsp. liquid sweetener, Sweet 10
1 tsp. soda
1 tsp. vanilla
1/2 tsp. nutmeg
1 c. unsweetened applesauce
2 c. water
3/4 c. vegetable oil
1 1/4 tsp. cinnamon
2 c. all-purpose flour

  Boil raisins in water until all water is absorbed and then cool.  Add applesauce, eggs, liquid sweetener and vegetable oil.  Mix well. Blend in soda, flour, cinnamon, nutmeg and vanilla.  Mix well.  Pour into greased tube pan and bake at 350 degrees for 50 to 60 minutes or until test done.  Serves 20.  Each serving equals 1 bread, 1/2 fruit and 1 1/2 fat exchange. 

------------------------

 461888 -- DIABETIC  POUND  CAKE



 2 c. flour
1/2 c. corn oil
2 eggs
3 lg. ripe bananas
1 tsp. vanilla
1 tsp. soda
1 1/2 tbsp. liquid sugar substitute
4 tbsp. buttermilk
1 c. raisins
1 1/2 c. pecans

  Sift flour and soda.  Add oil, sugar substitute and mix well until light.  Beat eggs and add rest of ingredients.  Beat until well mixed. Pour into loaf pan and bake at 350 degrees for 25 minutes. 

------------------------

 461889 -- DIABETIC  PUMPKIN  COOKIES



 1 c. shortening
1 egg
2 c. flour
1/2 tsp. nutmeg
1 tsp. baking powder
1 c. cooked pumpkin
1 tsp. vanilla
1/4 tsp. allspice
1/2 tsp. baking soda
1 tsp. cinnamon
1 c. raisins
1/2 c. nuts, chopped

  Soak raisins in hot water for 5 minutes.  Drain.  Cream shortening. Add pumpkin, egg and vanilla.  Beat well.  Mix dry ingredients.  Add to creamed mixture.  Mix well.  Add raisins and nuts.  Drop onto greased cookie sheets and press with a fork.  Bake at 350 degrees for 12 minutes.  Freeze them as otherwise they will get moldy.  Yields 3 to 4 dozen cookies. 

------------------------

 461890 -- DIABETIC  DATE  NUT  CAKE



 1 c. butter or margarine
1 egg
1 tbsp. liquid sweetener
2 tsp. soda
1/4 tsp. cloves
1/2 tsp. cinnamon
1 c. dates, cut fine
1 1/2 c. applesauce
1 c. pecans, broken
1 tsp. vanilla
2 c. flour

  Cream butter , add egg, sweetener and vanilla.  Sift together all dry ingredients.  Add applesauce, dates and pecans. 

------------------------

 461891 -- DIABETIC  FROSTING



 1/4 c. cream cheese
2 tsp. skim milk
Sweetener equivalent to 1/4 c.
   powdered sugar
1/4 tsp. salt
1/2 tsp. vanilla
Food coloring

  Cream cheese and milk thoroughly.  Add sweetener, salt and vanilla. Add coloring last, if desired.  Makes 1/3 cup frosting.

------------------------

 461892 -- DIABETIC  DATE  COFFEE  CAKE



 1/3 c. mashed bananas
1/2 c. butter
3 lg. eggs
1 tsp. vanilla extract
1 1/4 c. water
3 c. unbleached flour
1 tsp. baking soda
2 tsp. baking powder
1 1/2 c. chopped dates

TOPPING:
1/3 c. chopped dates
1/3 c. chopped walnuts
1/3 c. flaked coconut

  Beat together mashed bananas and butter until creamy.  Add eggs, vanilla, and water.  Beat and measure flour, baking soda, and baking powder.  Stir in 1 1/2 cup of dates.  Spoon batter into an oiled and floured 9x13 inch baking pan and spread evenly.  Combine topping and sprinkle over batter.  Bake at 350 degrees for 20-25 minutes or until a knife comes out clean.  Cool on wire rack. 

------------------------

 461893 -- DIABETIC  APPLESAUCE  CAKE



 1 stick margarine, melted & cooled
1 1/2 c. unsweetened applesauce
1 egg, beaten
2 c. self-rising flour
1 tsp. soda
1/2 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. salt
2 tsp. sugar twin
3 tsp. lemon flavor
1 1/2 c. raisins, chopped & floured
1/2 c. chopped nuts

  Blend together margarine, applesauce and egg.  Sift together flour, soda, spices and salt.  Add sugar twin; add to mixture and heat well. Stir in lemon flavor.  Fold in raisins and nuts.  Pour into well greased and floured tube pan.  Bake in preheated 350 degree oven for 30 minutes.  Do not overbake.

------------------------

 461894 -- DIABETIC  COOKIES



 1 stick margarine
1/4 c. milk
1 block unsweetened chocolate
1 box ground dates (optional)
1 box chopped raisins
1 c. chopped nuts
1/2 c. peanut butter
1 tsp. liquid sweetener
3 c. quick cooking oatmeal
1 tsp. vanilla

  Cook margarine, milk and chocolate for 1 minute.  Stir while cooking. Add raisins, nuts, peanut butter, sweetener, oatmeal and vanilla.  Mix together with hands.  Roll into walnut size balls.  Makes 40 cookies at 120 calories each.  Do not bake.  May be frozen.

------------------------

 461896 -- DIABETIC  DIET  COOKIES



 1 2/3 c. plain flour
1 tsp. soda
1/2 tsp. salt or salt substitute
2 tsp. apple pie spice
1 c. diet margarine (I use Mrs.
   Filberts)
6 tbsp. or 6 packs sugar substituted
   (I use Sweet 'N Low)
1 tsp. vanilla
1 egg
1 c. unsweetened applesauce
2/3 c. raisins
1 c. All Bran cereal

  Sift flour, salt, soda, and spices.  Beat margarine, sugar substitute, vanilla, and egg until blended.  Mixture will be rough and crumbly due to the margarine.  Add dry ingredients and applesauce.  Mix well after each addition.  Stir in cereal and raisins.  Bake in 9 x 13 inch pan at 375 degrees for about 15 minutes.  Cool and cut in blocks.  Can be frozen.  About 23 calories per cookies.

------------------------

 461897 -- DIABETIC  CAKE



 1/2 c. margarine
1 egg
1 tbsp. liquid artificial sweetener
1 tsp. vanilla
2 c. flour
2 tsp. soda
1/2 tsp. cinnamon
1/4 tsp. ground cloves
1 c. chopped dates
1 3/4 c. unsweetened applesauce
1 c. chopped nuts

  Cream margarine; add egg, sweetener and vanilla.  Sift together dry ingredients and add to mixture.  Add applesauce, dates and nuts.  Beat with electric mixer on high speed for several minutes until well blended.  Bake in Bundt pan at 325 degrees for 1 hour or until done. 

------------------------

 461898 -- DIABETIC  CAKE



 2 c. water
2 c. raisins
1 c. unsweetened applesauce
2 c. flour
1 tsp. vanilla
2 eggs
2 tbsp. liquid sweetener
3/4 c. cooking oil
1 tsp. baking soda
1 1/4 tsp. cinnamon
1/2 tsp. nutmeg

  Cook raisins in water until water is gone.  Cool.  Then add applesauce, eggs, sweetener and oil.  Mix well.  Blend in baking soda and flour.  Add remaining ingredients and mix well.  You may add walnuts, or artificially sweetened fruit cocktail may be used instead of raisins, if desired.  Bake at 350 degrees for about 40 minutes or more.

------------------------

 461899 -- DIABETIC  COOKIES



 1 1/4 c. water
1 tsp. nutmeg
2 tsp. cinnamon
1/2 tsp. salt
2 c. raisins
1/2 c. shortening

  Boil all ingredients for 3 minutes and let cool.  Add:2 eggs
2 tbsp. water
2 c. sifted flour
1/4 c. brown sugar substitute
1/4 c. white sugar substitute
1 tsp. baking powder
1 tsp. baking soda

  Drop by teaspoonful on greased cookie sheet.  Bake for 10-12 minutes at 350 degrees. 

------------------------

 461900 -- BROWNIES  FOR  DIABETICS



 1/2 c. margarine
3 scant tsp. liquid sweetener
2 sq. unsweetened melted chocolate
3/4 c. sifted flour
1/2 c. chopped walnuts
2 eggs
1 tsp. vanilla
1 tsp. baking powder

  Cream margarine, sweetener, and chocolate, beat until smooth.  Beat in eggs and vanilla; add flour, baking powder, and walnuts.  Beat until smooth.  Spread batter in greased 8 x 8 inch pan and bake at 350 degrees for 30 minutes.  Cool in pan.

------------------------

 461901 -- DIABETIC  COOKIES



 1 1/4 c. water
1 1/4 c. shortening
2 c. seedless raisins
1/2 tsp. nutmeg
2 tsp. cinnamon

  Boil all of the above for 3 minutes.  Let cool.  Beat in 2 eggs. Dissolve 1/2 teaspoon salt, 1 teaspoon soda, 12 1/4 ground saccarin in 2 tablespoons water.  Add to above mix and add 2 cups flour and 1 teaspoon baking powder.  Bake at 350 degrees for 10-12 minutes.

------------------------

 461902 -- DIABETIC  APPLE  CAKE



 2/3 c. oil
5 tbsp. sugar substitute
1 egg
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
1 1/2 c. flour
1/2 c. raisins
1/2 c. water
1 1/2 c. chopped apples

  Mix all ingredients.  Pour into a lightly greased 9 x 9 inch pan. Sprinkle with nuts.  Bake at 350 degrees for 30 minutes.  Makes 16 servings.  You can substitute carrots, bananas and pumpkin for the apples.  All works well, can also be made into cupcakes. 

------------------------

 461903 -- DIABETIC  CAKE



 2 c. Bisquick
1 c. dates (cut up)
1 c. raisins
1 c. prunes (steamed and chopped)
1 c. applesauce
1/2 c. walnuts
2 tbsp. soft butter
1/2 tsp. soda
2 eggs

  Combine all ingredients, putting the soda in the applesauce.  Bake about 30 minutes at 300 degrees. 

------------------------

 461904 -- DIABETIC  APPLESAUCE  CAKE



 1 stick margarine, melted
1 1/2 c. unsweetened applesauce
1 egg, beaten
2 c. flour
1 tsp. soda
1/2 tsp. cinnamon
1/4 tsp. cloves
Dash of nutmeg
1-2 tsp. Sugar Twin
1 1/2 c. chopped dates
1/2 c. pecans
1 c. raisins

  Blend together margarine, applesauce and egg.  Sift flour and all dry ingredients together.  Add them to mixture, stir in vanilla and fold in dates and nuts.  Bake in a well greased floured tube pan in preheated oven at 350 degrees for 30 minutes.  Do not over bake.

------------------------

 461905 -- BANANA  RAISIN  CAKE  FOR  DIABETICS



 2 c. flour
1 1/2 tsp. baking powder
Non Nutrive sweetener equivalent to 1
   1/2 c. sugar , 6 tsp. Sweet and Low
1 tsp. soda
1 tsp. salt
1/2 c. diet margarine
1 c. banana, about 3 mashed
1 tsp. lemon peel grated
1 tsp. vanilla extract
2 eggs
1 c. white raisins, chopped
1/2 c. nuts, chopped fine

  Preheat oven to 350 degrees and bake 1 hour 20 minutes or until done. 

------------------------

 461906 -- DIABETIC  CAKE



 2 c. water
2 c. raisins
1 c. unsweetened applesauce
3/4 c. polyunsaturated oil
1 tsp. baking soda
1 c. flour*
1 c. oats*
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 eggs
2 tbsp. artificial sweetened
1 tsp. vanilla
1/2 c. pecans

  *Or use 2 cups flour and no oats.  Cook raisins in 2 cups of water until water evaporates.  Add applesauce, eggs, sweetener and oil.  Mix well, mix together flour, baking soda and spices.  Blend into raisins, add vanilla and mix well.  Pour into a greased and floured 8x8 inch cake pan.  Bake at 350 degrees for 25 or 30 minutes.  Refrigerate after first day.  Cake without sugar spoils easily. 

------------------------

 461907 -- OATMEAL  RAISIN  COOKIES - DIABETIC



 1/2 c. margarine
1 egg
3/4 c. flour
1 c. oatmeal
1/4 tsp. salt
1/2 tsp. soda
1 1/4 tsp. liquid artificial sweetener
1 tsp. vanilla
1/4 c. raisins
5 tbsp. orange juice concentrate,
   undiluted

  Mix all ingredients together and drop by teaspoonfuls onto cookie sheet, flatten.  Bake at 350 degrees for 15-20 minutes.  Yields:  about 40 cookies.  Exchange:  2 cookies = 1/2 bread. 

------------------------

 461908 -- DIABETIC  CAKE



 1/2 stick oleo
2 eggs
1 tbsp. Sucryl
1 tsp. vanilla
1 1/2 c. unsweetened applesauce
1/4 tsp. cinnamon
1/4 tsp. cloves
2 tsp. soda
1 c. pecans
1 c. chopped dates
2 c. flour



------------------------

 461909 -- DIABETIC  COOKIES



 1 c. water
1/3 c. oil
2 c. seedless raisins
2 c. flour
2 tsp. cinnamon
1/2 tsp. nutmeg
2 eggs
1 tsp. baking powder
1 tsp. salt
1 tsp. soda
1/2 c. chopped nuts
2 tbsp. sweetener and water

  Put water, oil, raisins and spices in saucepan and boil for 3 minutes. When cool, add remaining ingredients and drop by teaspoons on cookie sheet.  Bake at 350 degrees until done. 

------------------------

 461910 -- DIABETIC  POUND  CAKE



 2 c. flour
1/2 c. corn oil
2 eggs
3 lg. ripe bananas
1 1/2 tbsp. liquid sweetener
4 tbsp. buttermilk
1 c. raisins
1 tsp. soda
1 tsp. vanilla
1 1/2 c. pecans

  Sift flour and soda.  Add oil, liquid sweetener.  Mix well until light.  Beat in eggs.  Add rest of ingredients.  Beat until well mixed.  Pour into loaf pan.  Bake at 350 degrees for 25 minutes. 

------------------------

 461911 -- DIABETIC  COOKIES



 1 1/2 c. unsweetened applesauce
3/4 c. margarine
2 eggs
2 tbsp. cinnamon
1/2 tsp. allspice
1 1/2 c. flour
1 1/2 tsp. soda
1 tbsp. vanilla
1/3 c. brown Sugar Twin
2 c. oatmeal
1/2 tsp. salt
1 c. raisins
1/4 c. nuts

  Mix applesauce, margarine, eggs, vanilla and Sugar Twin.  Add the remaining ingredients.  Drop by teaspoonfuls onto cookie sheet and bake 15 minutes at 375 degrees. 

------------------------

 461912 -- DIABETIC  MOLASSES  COOKIES



 1/2 c. vegetable oil
1/4 c. molasses
1/4 c. sugar
1 egg
2 c. whole wheat flour
2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. cloves

  Beat together the oil, the molasses, sugar and egg.  Add the remaining ingredients and mix well.  Chill dough for 2 hours or overnight. 

------------------------

 461913 -- DIABETIC  ORANGE  RAISIN  CLUSTERS



 1/3 c. vegetable oil
1/4 c. sugar
1 egg
2 c. whole wheat flour
2 1/2 tsp. baking powder
1 1/2 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. ground cloves
1/3 c. frozen undiluted orange juice
   concentrate
1/4 c. honey
1 c. raisins
1 c. uncooked oats
1/4 c. sunflower seeds

  Combine oil and sugar.  Beat well.  Add egg.  Stir in flour, baking powder, cinnamon, baking soda, cloves, orange juice concentrate and honey. 

------------------------

 461914 -- DIABETIC  COOKIES



 1 3/4 c. flour
1 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1 tsp. baking soda
1/2 c. (1 stick) margarine
1/2 c. Sugar Twin
1 egg
1 c. applesauce (unsweetened)
1/2 c. raisins (chopped)
1 c. All-Bran Buds
1/2 c. finely chopped nuts

  Preheat oven to 350 degrees.  Sift together flour, cinnamon, nutmeg, cloves and baking soda.  In large bowl, mix together margarine, artificial sweetener and egg. Mix in dry ingredients, alternating with applesauce.  Fold in bran, raisins and nuts and mix thoroughly. 

------------------------

 461915 -- DIABETIC  COOKIES



 1 3/4 c. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 tsp. baking soda
1/2 c. margarine
1/2 c. Sugar Twin
1 egg
1 c. applesauce
1/2 c. raisins (chopped)
1 c. All-Bran Buds
1/2 c. finely chopped nuts

 

------------------------

 461916 -- DIABETIC  PEANUT  BUTTER  COOKIES



 1 c. flour
1/2 c. creamy peanut butter
1 egg
1 tsp. vanilla
1/4 tsp. salt
1 1/2 tsp. baking powder
1/2 c. water
1 tbsp. liquid sweetener
1/2 c. salad oil

  Mix all together in a large bowl.  Shape into balls and place on an ungreased cookie sheet.  Bake at 375 degrees for 12 to 15 minutes. You may add a little more flour if desired. 

------------------------

 461917 -- DIABETIC  OATMEAL  FRUIT  DROP  COOKIES



 1/2 c. butter or oleo
1 tbsp. vanilla
1/4 c. white flour
1/2 tbsp. salt
1/2 c. dried fruit (figs, dates,
   raisins, cut small)
1 c. quick uncooked oatmeal
2 eggs
1/4 c. whole wheat flour
1/2 tbsp. baking powder
Granular sweetener to equal
1/2 c. sugar
1/2 c. chopped walnuts

  Melt butter, beat in eggs and vanilla.  Sift together flours and baking powder.  Add salt, sugar, fruit, nuts and oatmeal.  Stir until blended.  Drop by teaspoon onto greased cookie sheet.  Bake at 350 degrees for 12 to 15 minutes. 

------------------------

 461918 -- DIABETIC  RAISIN  DROP  COOKIES



 1 1/4 c. hot water
1/2 tsp. nutmeg
1 tbsp. water
1 tsp. baking powder
1/2 c. oleo
2 tsp. cinnamon
1 tsp. Sweetener
1/2 tsp. salt
2 c. raisins
2 eggs, beaten
2 c. flour

  Heat oven to 350 degrees.  Grease cookie sheets.  Combine hot water, oleo, raisins and let cool.  Mix other ingredients together and add to first mixture.  Drop by teaspoonsful on greased cookie sheet floured and bake for 15 to 18 minutes. 

------------------------

 461919 -- DIABETIC  LEMON  COCONUT  COOKIES



 1 stick oleo
1 egg
1/2 tsp. salt
2 tbsp. sweetener
2 tbsp. bottled lemon juice
1 c. coconut
1 1/2 c. flour
1/2 tsp. soda
1 tsp. baking powder

  Mix oleo, egg and next 5 ingredients.  Mix well.  Add flour and coconut.  Mix thoroughly and drop by spoonfuls onto greased cookie sheet.  Bake at 350 degrees for 18 to 19 minutes.  3 cookies = 1 bread exchange. 

------------------------

 461920 -- DIABETIC  COOKIES



 1 1/2 c. butter or oleo
2/3 c. Sprinkle Sweet
3/4 c. buttermilk
2 eggs
1 tsp. soda
1 tsp. baking powder
2 c. flour
1 c. raisins
1 c. dates
1 c. nut meats (optional)

  Follow directions as listed only put 1 teaspoon soda with the sour milk.  Bake at 375 degrees for 10 minutes.

------------------------

 461921 -- OATMEAL  APPLESAUCE  MUFFINS  -  DIABETIC



 1/2 c. unsweetened applesauce
1/2 c. skim milk
3/4 c. dry quick cook oatmeal
2 tbsp. oil
3/4 c. flour
2 lg. eggs
2 tsp. vanilla
2 tsp. cinnamon
1 tsp. ginger
2 tsp. baking powder
1/2 tsp. salt
5 tsp. brown sugar

  Combine oatmeal, applesauce, milk and oil.  Let stand for 20 minutes.  In another bowl combine flour, cinnamon, ginger, salt and baking powder.  Add slightly beaten eggs, vanilla and brown sugar to oatmeal mixture.  Add dry ingredients.  Stir just enough to moisten.  Spray muffin tins with vegetables spray.  Fill tins 2/3 full.  Bake at 350 degrees for 15-20 minutes.

------------------------

 461922 -- DIABETIC  NUT  CAKE



 1/2 c. oleo
1 egg
1 tbsp. liquid sweetener
1 tsp. vanilla
2 c. flour
2 tsp. soda
1/2 tsp. cloves
1/2 tsp. cinnamon
1 c. dates, cut fine
1 1/2 c. unsweetened applesauce
1 c. pecans

  Cream oleo.  Add egg, sweetener and vanilla; mix.  Sift flour, soda, cloves and cinnamon.  Add to first mixture.  Stir applesauce, dates and pecans in last. Bake in pans or loaf for 1 hour at 350 degrees.

------------------------

 461923 -- DIABETIC  GRANOLA  BARS



 1 env. chocolate Alba 77 shake mix
3 tbsp. water
1/4 c. Grape Nut flakes
2 tbsp. chunky peanut butter
2 tbsp. raisins

  Mix Alba 77 with water.  Add remaining ingredients.  Form 2x5 inch bars on aluminum foil and freeze for 2 hours. 

------------------------

 461924 -- DIABETIC  CAKE



 1 c. raisins
1 c. prunes
1 c. unsweetened applesauce
2 eggs
3/4 c. oil
1/4 c. Sweet and Low (42 pks.)
2 c. self rising flour
1 tsp. cinnamon
1 tsp. soda
1 tsp. nutmeg
1 c. walnuts
1 tsp. vanilla

  Cook raisins and prunes in 1 cup of water.  Let cool.  Beat eggs and applesauce. Combine all other ingredients and bake at 350 degrees for 30-40 minutes in sheet pan. 

------------------------

 461925 -- DIABETIC  CAKE



 2 c. water
2 c. raisins
1 can unsweetened applesauce
3/4 c. cooking oil
1/2 tsp. vanilla
1 c. chopped nuts
1/2 tsp. nutmeg
1 1/4 tsp. cinnamon
2 tbsp. liquid sweetener
2 eggs
2 c. flour
1 tsp. baking soda

  Cook raisins in water until water is gone.  Add applesauce, eggs, sweetener, and oil; mix well.  Blend in soda and flour.  Add remaining ingredients and mix well.  Bake at 350 degrees for 35 minutes. 

------------------------

 461926 -- DIABETIC  COOKIES



 3 med. bananas, mashed
1 tsp. vanilla
1 1/4 c. chopped walnuts
1/3 c. oil
2 c. rolled oats
1/4 c. raisins

  Combine bananas, oil, and vanilla.  Stir in oats, walnuts, and raisins.  Drop by tablespoonfuls onto greased cookie sheet.  Press lightly with fork.  Bake 10-12 minutes until golden brown at 350 degrees. 

------------------------

 461927 -- DIABETIC  FRUIT  BARS



 1 c. chopped dates
1/2 c. chopped prunes
1/2 c. raisins
1 c. water

  Boil 5 minutes and add 1 stick oleo.  Let cool.  Add: 1 tsp. vanilla 1 c. flour 1 tsp. soda 1/2 c. nuts   Bake for 25 minutes at 350 degrees in a 9x13 Pyrex dish. 

------------------------

 461928 -- DIABETIC  UNBAKED  FRUIT  CAKE



 1 box graham cracker crumbs
1 box (8 oz.) dates
1 sm. jar maraschino cherries
1/2 c. golden raisins
1/2 c. raisins
2 pkg. diced dried fruit mix
1 c. pecans
2 (8 oz.) cans crushed pineapple in
   own juice

  Drain cherries and discard liquid.  Place in small saucepan.  Add enough water to cover.  Let come to a boil; drain and repeat.  Drain again and cover with cold water.  Drain and chop dates, pecans, add diced fruit then add graham cracker crumbs.  Drain juice from pineapple reserving juice from 1 can.  Pour juice and pineapple over fruit and cracker crumbs.  Mix thoroughly until all is moistened.  Empty mixture in loaf pan sprayed with non-stick spray, cover with wax paper and press firmly in pan.  Chill several hours or freeze before cutting.  Yield 40 servings. Exchanges:  1 fruit, 1/2 bread, 1/2 fat, calories 111, carb. 21, protein 1.5 gm., Sodium 56 mg., fat 3 gm.

------------------------

 461929 -- DIABETIC  PUMPKIN  BARS



 1 1/4 c. flour
1/2 c. margarine
3/4 c. Sugar Twin
3 eggs
1 1/4 tsp. baking powder
1 (16 oz.) can pumpkin
2 tsp. cinnamon
1/2 c. raisins

  Cream flour, shortening and Sugar Twin together.  Add eggs, pumpkin, and baking powder.  Stir until smooth.  Add raisins.  Bake at 350 degrees for 45 minutes. Sprinkle top with chopped nuts, if desired. 

------------------------

 461930 -- DIABETIC  EASTER  FUDGE



 1 sq. unsweetened chocolate
1/4 c. evaporated milk
1/2 tsp. vanilla
1 tsp. artificial liquid sweetener
1 pkg. vanilla or chocolate
   artificially sweetened pudding
   powder (or 8 tsp. finely chopped
   nuts)

  Melt chocolate in top of double boiler over boiling water.  Add evaporated milk and mix.  Cook 2-3 minutes, then add vanilla and sweetener.  Spread on small foil pie pan or plate.  Chill.  Cut into 8 pieces.  Form into egg shaped balls and then roll lightly in pudding powder or chopped nuts. 

------------------------

 461931 -- DIABETIC  COOKIES



 1 1/2 c. unsweetened applesauce
3/4 c. margarine
2 eggs
1 tbsp. vanilla
1/3 c. Brown Sugar Twin
2 c. oatmeal
1 tbsp. cinnamon
1/2 tsp. allspice
1 1/2 c. flour
1 1/2 tsp. soda
1/2 tsp. salt
1 c. raisins
1/4 c. nuts

  Mix the first 5 ingredients well; add the remaining ingredients.  Drop by teaspoonfuls onto cookie sheet and bake 15 minutes at 375 degrees. 

------------------------

 461932 -- DIABETIC  NUT  COOKIES



 1/2 c. flour
1/4 tsp. baking powder
1/8 tsp. salt
1/2 tsp. Sweet 'N Low
2 tbsp. unsweetened orange juice
1/2 tsp. vanilla
2 tbsp. vegetable shortening
2 tbsp. chopped nut meats
2 tbsp. grated orange rind

  Mix together first 7 ingredients and stir well.  Add nut meats and orange rind. Drop by large teaspoonfuls on greased cookie sheet.  Bake at 350 degrees for 10 minutes. 

------------------------

 461933 -- DIABETIC  CAKE



 2 c. raisins
1 1/2 c. water
1/2 c. orange juice
1 c. unsweetened applesauce
2 eggs, beaten (or Eggbeaters)
2 tbsp. liquid sweetener
1/2 c. cooking oil
2 c. self-rising flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla

  Slowly boil raisins in water until water is absorbed.  Add orange juice, applesauce, sweetener, eggs and oil; mix well.  Blend flour, baking soda, cinnamon and nutmeg; add to first mixture together with vanilla.  Mix well.  Pour into greased 9-inch pan.  Bake at 350 degrees for 25-30 minutes. 

------------------------

 461934 -- OATMEAL  &  APPLESAUCE  DIABETIC  COOKIES



 1/2 c. flour
1 1/2 tsp. cinnamon
1/2 tsp. soda
1/4 tsp. salt
1/4 tsp. nutmeg
1 tsp. allspice
1/2 c. oatmeal
1/2 c. raisins
1/2 c. unsweetened applesauce
1/4 c. cooking oil
1 egg
1 tsp. vanilla

  Mix flour, cinnamon, soda, salt, nutmeg, allspice, oatmeal and raisins.  Add applesauce, egg, oil and vanilla.  Mix to moisten and drop onto greased cookie sheet.  Bake 12 minutes at 375 degrees.

------------------------

 461935 -- DIABETIC  DATE  CAKE



 1/2 c. butter
1 tbsp. liquid sweetener or 1/2 c.
   sugar
1 egg
1 c. finely sliced dates or raisins
1 1/2 c. diabetic applesauce
1 c. chopped pecans (optional)
1/4 tsp. cloves
1 tsp. vanilla
2 c. flour
2 tsp. soda
1/2 tsp. cinnamon

  Cream butter, egg and applesauce.  Add liquid sweetener and vanilla. Sift dry ingredients together; add to creamed mixture.  Beat until well blended.  Turn into loaf pan and bake at 350 degrees for 1 hour.

------------------------

 461936 -- DIABETIC  DATE  BARS



 1 c. chopped dates
1/3 c. vegetable oil
1/2 c. orange juice
1/4 tsp. artificial sweetener
1 c. flour
1 tsp. baking powder
1/2 c. chopped pecans
1/4 c. Eggbeaters (or 1 egg)
1 tbsp. grated orange rind

  Boil dates, oil, and orange juice for 5 minutes and cool; add rest of ingredients.  Mix all together and spread in oiled 8 x 8 inch baking dish.  Bake at 350 degrees for 25 minutes.  Cool before cutting. Yields 36 bars.  Each bar:  56 calories.  7 grams carbohydrates, 1 gram protein, 3 grams fat, 8 mg. cholesterol, 12 mg. sodium. 

------------------------

 461937 -- DIABETIC  COOKIES



 1 c. all-purpose flour
1 c. quick oats
3/4 c. seedless raisins
1/2 c. orange juice
1/2 c. butter or margarine, softened
2 tsp. baking powder
1 tsp. grated orange peel
1/2 tsp. salt
1/2 tsp. cinnamon
1 egg
3/4 c. nuts
Sugar substitute to taste

 

------------------------

 461938 -- DIABETIC  FRUIT  BARS



 1 1/4 c. flour
1 c. quick oats
1/2 tsp. salt
1 tbsp. liquid food sweetener
1 tsp. vanilla
1/2 c. vegetable shortening
2 c. drained unsweetened canned fruit
   such as apples, cherries
3 tbsp. fruit juice

  Mix flour, oats, salt, sweetener, vanilla and vegetable shortening with fork until crumbly.  Add juices to let crumbs stick together. Spread half on bottom of square pan.  Place layer of fruit, spread rest of crumbs on top.  Bake, cool and cut in squares.

------------------------

 461939 -- DIABETIC  APPLESAUCE  CAKE



 1/2 c. water
1/2 c. raisins
1 c. unsweetened applesauce
2 eggs
2 tbsp. liquid sweetener or powder to
   equal 1 c.
1/2 c. oil
2 c. flour
1 tsp. soda
2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla

  Preheat oven to 350 degrees.  Cook raisins in water until water evaporates.  Add applesauce, eggs, sweetener and oil; mix well.  Blend in soda and flour.  Add nutmeg, cinnamon and vanilla.  Bake in greased loaf pan 4 x 8 x 4 inches for 50 minutes at 350 degrees.  Artificially sweetened fruit cocktail may be substituted for raisins to be more like fruitcake.

------------------------

 461940 -- CHOCOLATE  CAKE  FOR  THE  DIABETIC



 1 1/2 c. flour
1 1/2 tsp. soda
1/3 c. Sugar Twin + 1 tbsp.
7 pkgs. Equal
1/3 c. cocoa
1 tsp. salt (or less)
1 tbsp. vinegar
1/3 c. oil
1 c. water
1 tsp. oil
1/4 c. buttermilk
2 beaten eggs

  Sift dry ingredients together in bowl.  Beat eggs and add to rest of ingredients.  Stir with fork (don't beat).  Pour into loaf pan and bake at 350 degrees for 35 to 40 minutes (test with toothpick). 

------------------------

 461941 -- FRUIT  COOKIES  FOR  DIABETICS



 1 c. water
1/3 c. oil
2 c. seedless raisins
2 tbsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
2 c. flour
1 tsp. baking soda
2 tsp. liquid sweetener
2 tbsp. water
2 beaten eggs
1 tsp. baking powder
1/3 c. chopped nuts

  Combine water, oil, raisins, cinnamon, and nutmeg; boil together for 3 minutes. Let cool.  Dissolve salt and soda in combined liquid sweetener and water; add to beaten eggs.  Stir into cooled mixture.  Add flour and baking powder which have been sifted together; mix well.  Add nuts, then mix.  Drop by teaspoonfuls onto greased cookie sheet.  Bake at 375 degrees until lightly browned.  Yield:  3 dozen cookies. 

------------------------

 461942 -- DIABETIC  CAKE



 3 lg. eggs
1/2 c. soft butter
1 c. unsweetened pineapple juice
2 1/2 c. unbleached white flour
3 c. grated carrots
1 tsp. soda
2 tsp. baking powder
1 tsp. nutmeg
1 tsp. cinnamon

TOPPING:
1 c. crushed, drained pineapple
1 tsp. cinnamon

  Beat together eggs, butter and pineapple juice.  Add flour, soda, baking powder and spices.  Beat well.  Stir in grated carrots and mix well.  Pour mixture into greased and floured 9x13 inch pan.  Mix drained pineapple and cinnamon and sprinkle over cake mixture.  Bake 25-30 minutes at 350 degrees or until brown. 

------------------------

 461943 -- DIABETIC  BLUEBERRY  JAM



 2 tbsp. lemon juice
3 tsp. unflavored gelatin
1/8 tsp. salt
1 1/2 tsp. arrowroot
2 1/2 c. frozen unsweetened
   blueberries, partially thawed
Non-nutritive sweetener equivalent to
   2 c. sugar

  Mix lemon juice, gelatin, salt and arrowroot; stir in blueberries. Boil gently until mixture thickens, stirring constantly (about 3-4 minutes).  Stir constantly, boiling at full boil for 2 minutes. Remove from heat; stir in sweetener.  Fill and seal jars. 

------------------------

 461944 -- DIABETIC  STRAWBERRY  JAM



 1 c. sliced strawberries
3/4 c. sugar free strawberry soda
1 pkg. strawberry low-calorie Jello
3 packets sugar substitute

  Mash strawberries; add soda and bring to a boil, cook 1 minute. Remove from heat; stir in Jello until dissolved.  Stir in sugar.  Pour into hot jars, seal or store in refrigerator. Exchanges per 1 tablespoon:  free.  Makes 1 1/2 cups. 

------------------------

 461945 -- DIABETIC  CRANBERRY-ORANGE  RELISH



 2 c. cranberries
Sweet 'n Low to equal 1 c. sugar
1 orange

  Grind fruit, blend in sweetener; chill well.  8 servings, 24 calories each.  1 serving = 1/2 fruit exchange. 

------------------------

 461946 -- DIABETIC'S  PUMPKIN  PIE



 1 baked & cooled 9" pie shell
2 sm. pkg. sugar-free instant vanilla
   pudding
2 c. milk
1 c. canned pumpkin
1 tsp. pumpkin pie spice
1/4 tsp. nutmeg
1/4 tsp. ginger
1/2 tsp. cinnamon

  Blend all ingredients in blender until smooth.  Use plain canned pumpkin.  Do not use canned pumpkin pie mixture.  Pour into pie shell and chill until ready to serve.

------------------------

 461947 -- DIABETIC  RAISIN  APPLESAUCE  CAKE



 2 c. water
2 c. raisins
1 c. unsweetened applesauce
1 1/2 tsp. diabetic brown sweetener
3/4 c. cooking oil
1 tsp. baking soda
2 c. flour
1 1/4 tsp. cinnamon
2 eggs
1/2 tsp. nutmeg
1 tsp. vanilla
1/2 tsp. salt

  Cook raisins in water until the water is gone.  Cool.  Add applesauce, eggs, sweetener and oil.  Mix well.  Blend in baking soda and flour. Add remaining ingredients; mix well.  Bake in oblong pan at 350 degrees for 25 minutes or until a toothpick comes out clean.  Cut into squares and put in freezer.  It is good to just take out of the freezer and eat while still frozen.

------------------------

 461948 -- DIABETIC  CHOCOLATE  SYRUP



 1/3 c. dry cocoa
1 1/4 c. cold water
1/4 tsp. salt
2 tsp. vanilla
3 tsp. liquid sucaryl

  Combine cocoa, water, and salt in a saucepan.  Mix until smooth.  Bring to a boil and simmer gently until smooth and thick.  Allow to cool 10 minutes.  Add vanilla and sweetener.  Store covered in refrigerator.  Stir well before using. One tablespoon equals 9 calories. 

------------------------

 461949 -- DIABETIC  CREAMY  FROSTING



 1/2 c. low fat cottage cheese, sieved
1/8 tsp. salt
1/2 tbsp. diet margarine, melted
Non-nutritive sweetener equivalent to
   1/2 c. sugar
1 tsp. almond or vanilla extract

  Mix all ingredients; beat until smooth.  Spread on cake.  Frosts one 10 inch cake. 

------------------------

 461950 -- DIABETIC  APPLESAUCE  COOKIES



 1/2 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/2 c. quick cook oats
2/3 c. raisins
1/2 c. unsweet applesauce
1/4 c. vegetable oil
1 egg
1 tsp. vanilla
1 tbsp. liquid sweetener

  1.  Mix the first 6 ingredients together.  2.  Mix the following ingredients together:  Applesauce, oil, egg, vanilla and     sweetener.  Beat lightly.  3.  Combine with dry ingredients and mix well together until moist.  4.  Drop on greased cookie sheet.  Make sure the cookie sheet is cold.  5.  Bake at 375 degrees for 10 minutes.

------------------------

 461951 -- DIABETIC  FUDGE



 1 env. gelatin
1/4 c. water
1 sq. unsweetened chocolate
1/8 tsp. cinnamon
3/4 tsp. liquid food sweetener
1/4 c. water
1/2 c. evaporated milk
1/2 tsp. vanilla
1/4 c. chopped nuts

  Soften gelatin in 1/4 cup water for 5 minutes.  Melt chocolate with cinnamon and sweetener; add milk and water slowly.  Add gelatin.  Stir until dissolved.  Remove from fire.  Add vanilla, cool.  When mixture begins to thicken, add nuts.  Turn into cold pan.  When firm cut into pieces.

------------------------

 461952 -- DIABETIC  SALAD  DRESSING



 46 oz. low sodium V-8 juice
1 tbsp. wine vinegar
1/4 tsp. oregano
1/4 tsp. garlic powder
1/2 tsp. onion powder
1/4 packet Equal

  Mix the ingredients together and chill.  Shake before using.

------------------------

 461953 -- DIABETIC  COOKIES



 1/2 c. Sugar Twin
1 stick margarine
1 egg
1 c. applesauce
1 c. All-Bran
1/2 tsp. allspice
1/2 tsp. nutmeg
1 tsp. soda
1 tsp. cinnamon
1 3/4 c. flour

  Mix well and drop by teaspoon on cookie sheet. Bake at 350 degrees for 10 minutes. 

------------------------

 461954 -- DIABETIC  PEANUT  BUTTER  COOKIES



 1/2 c. peanut butter
2 1/2 tsp. liquid sweetener
2 eggs
1/4 tsp. baking soda
1 tbsp. butter, melted and cooled
1 c. flour
1/2 c. skim milk

  Place peanut butter, butter and sweetener in mixing bowl, beat until smooth.  Add eggs, beaten again.  Add flour, soda and milk and mix well.  Drop by teaspoon on greased cookie sheet.  Bake at 375 degrees for 12-15 minutes. 

------------------------

 461955 -- DIABETIC  DOUBLE  CHOCOLATE  COOKIES



 2 c. 100% Bran or Bran Buds, All Bran
   or Fiber One
2/3 c. water
1 c. egg (5-6 med.)
2 tsp. vanilla
2 tsp. chocolate extract
2/3 c. vegetable oil
Liquid sugar substitute - equal to
   1/2 c. sugar
1 3/4 c. flour
1/2 c. cocoa
1/4 c. dry milk (instant)
1 tsp. soda
1 tsp. baking powder



------------------------

 461956 -- DIABETIC  CHOCOLATE-NUT  CANDY



 1 (.75 oz.) envelope chocolate Alba 77
3 tbsp. water
1/4 c. Grape-Nut flakes
2 tbsp. chunky peanut butter
2 tbsp. raisins (optional)

  Mix Alba and water together until smooth; add Grape-Nut flakes and peanut butter and raisins, if you wish.  Mix well.  Form into a 2x5 inch bar on aluminum foil. Wrap in foil and freeze for 2 hours.  Recipe makes 1 bar.  1 bread, 1 milk, 2 protein, 1 fruit (if raisins are used.) 

------------------------

 461958 -- DIABETIC  BROWNIES



 1 sq. unsweetened chocolate (1 oz.
   melted chocolate)
2 tsp. vanilla
1 c. flour
1/4 c. chopped nuts
1/2 tsp. soda
1/2 c. shortening
2 tbsp. liquid sweetener
2 eggs
1/2 tsp. salt

 

------------------------

 461959 -- DIABETIC  FUDGE



 1 sq. unsweetened chocolate
1/2 tsp. vanilla
1 pkg. vanilla or chocolate
   artificial sweetener pudding
   powder OR 8 tsp. finely chopped
   nuts
1/4 c. evaporated milk
1 tsp. artificial liquid sweetener

 

------------------------

 461960 -- DIABETIC  PEACH  OR  STRAWBERRY  JAM



 1 qt. peeled peaches or 1 qt. cleaned
   strawberries
2 tbsp. lemon juice
3 tsp. artificial sweetener
1 box powdered pectin

  Crush peaches or strawberries in saucepan.  Stir in lemon juice, pectin and sweetener.  Boil 1 minute, stirring constantly.  Remove from heat.  Continue to stir 2 minutes.  Pour into sterilized half-pint jars.  Cool well.  Store in the refrigerator.  Yield:  2 1/2 half-pints. 

------------------------

 461961 -- DIABETIC  JAM  OR  JELLY



 2 env. unflavored gelatin
1/2 c. lemon juice
Dash of salt
1 tbsp. arrowroot
4 c. strawberries
4 c. Equal sweetener

 

------------------------

 461962 -- DIABETIC  LO  CAL  SOUR  CREAM



 1 c. cottage cheese
1/4 c. water
1 tbsp. lemon juice

  Place all ingredients in blender.  Cover and blend for 10 seconds until smooth. Makes 1 cup.  Use like sour cream for dips, etc. 

------------------------

 461963 -- DIABETIC  PEANUT  CLUSTERS



 1/3 c. peanut butter
1 tbsp. honey
1/4 c. dry roasted peanuts
1/2 c. raisins
1 tbsp. cocoa powder
1 pkt. artificial sweetener
1/4 c. Grape Nuts cereal

  Melt peanut butter and honey.  Remove from heat and stir in remaining ingredients except cereal.  Roll rounded teaspoon of mixture into cereal to form balls.  Chill and serve.  Yield: 12 clusters, exchanges: 1 fruit, 1 fat, calories: 90. 

------------------------

 461964 -- SPARKLING  FRUIT  DRINK  -  DIABETIC



 8 oz. unsweetened grape juice
8 oz. unsweetened apple juice
8 oz. unsweetened orange juice
1 qt. diet ginger ale
Ice

  Makes 7 servings.  Mix first 4 ingredients together in a pitcher.  Add ice cubes and 9 ounces of the beverage to each glass.  Serve immediately.  One serving (8 oz.) = 1 fruit exchange, 60 calories. 

------------------------

 461965 -- APPLESAUCE  GELATIN  SALAD  FOR  DIABETIC



 3 (3 oz.) pkgs. raspberry Jello
   (sugarless)
3 c. applesauce (sugarless)
21 oz. diet 7-Up

  Heat applesauce until hot.  Add Jello and mix well.  Add diet 7-Up blending gently.  Pour into mold and refrigerate until firm. 

------------------------

 461966 -- DIABETIC  GLORIFIED  RICE



 1/2 c. uncooked rice, not instant
1 (20 oz.) can crushed pineapple in
   its own juice
1 (3 oz.) pkg. sugar-free fruit
   flavored gelatin
1 c. boiling water
1 c. (scant) pineapple juice, drained
   from can
1/4 c. chopped maraschino cherries
   (if desired for color)
1/2 pt. heavy cream

  Cook rice according to package directions.  Drain and set aside. Drain pineapple, reserving 1 cup juice.  Dissolve gelatin in boiling water.  Add pineapple juice.  Stir in well drained rice.  The cooked rice will absorb the color and flavor of the gelatin.  Mix well and chill until thickened, but not quite set.  Add drained pineapple and cherries (if desired).  Fold in cream that has been whipped.  Chill. Serves 8. 

------------------------

 461967 -- DIABETIC  CRANBERRY  SALAD



 1 pkg. frozen cranberries, put in food
   processor and chop finely

  Add 7 packages Equal and 1 large can crushed pineapple.  Set aside. 2 chopped apples 2 chopped orange sections 2 stalks chopped celery 1/2 c. nuts   Add all ingredients together and put in 9 x 12 inch dish and refrigerate.

------------------------

 461968 -- DIABETIC  COTTAGE  CHEESE  SALAD



 1 lb. cottage cheese
1 pkg. D-Zerta dry gelatin
1 sm. can unsweetened pineapple
   chunks, drained
Cool Whip

  Add Cool Whip to ingredients; toss lightly to mix.  Serve on lettuce leaf. 

------------------------

 461969 -- DIABETIC  CRANBERRY  SALAD



 2 pkgs. raspberry Jello or plain
   gelatin
1 apple
6 tsp. sweetener
2 oranges
1 lb. cranberries

  Grind the oranges, apple and cranberries.  Drain fruit after grinding and use the cold juice instead of water to make Jello. 

------------------------

 461970 -- DIABETIC  WALDORF  SALAD



 4 tsp. mayonnaise
3 sm. red apples
1/4 c. chopped walnuts
2 tsp. unsweetened pineapple juice
1/2 c. diced celery

  Mix mayonnaise and juice.  Dice unpeeled apples.  Mix with celery and walnuts.  Fold in dressing.  Delete one fat exchange. 

------------------------

 461971 -- DIABETIC  APRICOT  SALAD



 1 box apricot Jello (sugar free)
8 oz. Philly cream cheese (lite)
20 oz. can crushed pineapple
   (sugar-free)
Cool Whip (lite)
1/4 c. sugar (omit) (Sugar Twin, 3
   pkg.)
1 c. ice water

  Bring to boil crushed pineapple and sugar remove from heat and stir in Jello; then cream cheese.  Add ice water, stir and let chill until getting thick.  Fold in Cool Whip and chill again.

------------------------

 461972 -- DIABETIC  FRUIT  SALAD



 3 c. buttermilk
2 (9 oz.) boxes vanilla instant sugar
   free pudding mix
6 c. fresh fruit (strawberries,
   grapes, oranges, peaches, chunked
   pineapple, drained)
1 (8 oz.) whipped topping

  Combine buttermilk and pudding in a large bowl.  Fold in whipped topping.  Place 1/2 the fruit mixture in an 8 x 12 Pyrex dish.  Top with pudding mix.  Place remaining fruit on top.  People who are not diabetic enjoy this also.  Recipe makes 10 generous servings. 

------------------------

 461973 -- DIABETIC  CREAM  OF  CAULIFLOWER  SOUP



 4 tsp. butter or margarine
3 tbsp. flour
3/4 tsp. salt (I used none)
1/8 tsp. pepper
1 1/2 c. vegetable stock and pulp
1 1/2 c. skim milk - or exchange

  Melt butter, blend in flour, simmer on low a few minutes.  Add vegetable stock and milk gradually, stirring until thickened.  Use basic cream soup recipe, adding cooked pureed cauliflower, or any vegetable plus stock, saving some cauliflower florets to add when done. 

------------------------

 461974 -- DIABETIC  FUDGE  CAKE



 1 sq. unsweetened chocolate
1/3 c. butter
2 tbsp. artificial liquid sweetener
2 tbsp. vanilla
2 eggs
1 c. cake flour
1/2 tsp. salt
1 c. walnuts

  Melt butter and chocolate in saucepan over low heat.  Remove from heat.  Add sweetener, vanilla and eggs.  Stir until well blended.  Add flour, salt, soda and mix well.  Fold in chopped nuts and then pour into a lightly floured and greased 9 inch square pan.  Level batter and bake at 325 degrees 20-25 minutes.  Cut into squares when cooled. ----



------------------------

 461975 -- ORANGE  NUT  CAKE



   1/4 c. sugar twin, brown 1/3 c. sugar twin, white 1 egg 1 1/4 c. flour 2 tsp. baking powder 1/4 tsp. soda 1/4 tsp. cinnamon 2/3 c. orange juice 1 tsp. orange extract 2 tbsp. chopped nuts   Heat oven to 350 degrees.  Grease 8-inch pan.  In large mixing bowl, combine oleo, sugar twins, and egg.  Beat 2 minutes at high speed. Scrape bowl occasionally.  Lightly spoon flour into measuring cup; level off.  Blend in remaining ingredients, except nuts.  Beat 1 minute on slow speed.  Pour mix into prepared pan.  Sprinkle with nuts.  Bake at 350 degrees 25 to 30 minutes.

------------------------

 461976 -- APPLESAUCE  CAKE



   1 tbsp. sweetener (Sweet and Low) 1 1/2 c. unsweetened applesauce 2 tsp. soda 1 egg 1 c. raisins 2 c. flour 1 1/2 tsp. vanilla 1/2 c. nuts, chopped, if desired   In mixing bowl, cream oleo, sweetener, and egg.  When well mixed, add applesauce, raising, soda, and vanilla.  Stir in flour.  Mix well.  Add nuts.  Pour batter in loaf pan greased with Pam.  Bake at 350 degrees 40 to 45 minutes.

------------------------

 461977 -- DRIED  FRUIT  COOKIES



    MASH 2 large or 3 medium bananas until smooth.  STIR in 1/3 cup peanut oil, 1 teaspoon vanilla, and 1/8 teaspoon salt.  ADD 1 1/2 cups rolled oats, 1/2 cup oat bran for hot cereal (fine cut), 1 1/2 cups chopped mixed dried fruits (raisins, dates, apricots, peaches, etc.) and 1/2 to 3/4 cup chopped nuts.  DROP by rounded tablespoon onto greased cookie sheets.  Flatten slightly.  Bake at 350 degrees for 20 to 25 minutes or until bottom and edges are lightly browned.  Cool on wire rack.  Store in tightly closed tins in refrigerator.  Makes 2 to 2 1/2 dozen.

------------------------

 461978 -- DATE  NUT  MUFFINS



 1 c. whole wheat flour
1 c. white flour
2 tsp. baking powder
1 tsp. cinnamon
1 1/2 tbsp. oil
1/2 c. chopped dates
1/2 c. chopped walnuts
1 egg, beaten
2 tbsp. liquid sweetener
1 c. milk

  Preheat oven to 400 degrees.  Mix dry ingredients.  Add dates and walnuts.  Make a hole in the mixture and add milk, egg, and oil.  Mix until blended.  Spray muffin tin with Pam and fill two thirds full.  Bake for 20 to 25 minutes.  Makes 12 large muffins.

------------------------

 461979 -- NO  SUGAR  COOKIES



 1 c. flour
1 tsp. baking powder
1/2 c. oleo
1 c. chopped nuts
1 c. flaked coconut
1/2 c. raisins
1 egg, beaten
1 c. milk
2 pkgs. Sweet 'n Low

  Mix dry ingredients.  Cut in oleo; stir in other ingredients.  Mix until mixture sticks together and chill for 1 hour.  Shape into balls.  Bake at 350 degrees for 15 minutes.  Makes 48.  NOTE:  Mary's natural food store carries fresh flaked coconut that doesn't contain sugar.

------------------------

 461980 -- APPLE  BUTTER



   2 1/4 c. sugar twin 1 tsp. nutmeg 1 tsp. cinnamon   Mix in crock pot and place 2 paper towels under lid.  Cook slow for 8 hours.  Makes 2 1/2 pints.

------------------------

 461981 -- RAISIN  PIE



 1 1/2 c. raisins
1 1/2 c. water
1 tsp. vinegar
1/2 c. sugar twin

  Boil raisins and add 3 tablespoons cornstarch in enough water to make like thin paste.  Thicken raisins and pour into unbaked pie shell. Top with crust.  Bake at 375 degrees until crust is done.

------------------------

 461982 -- SUGARLESS  ORANGE  COOKIES



 1 egg
1/2 c. oleo, softened
1/2 c. orange juice
1 tsp. grated orange rind
2 c. flour
2 tsp. baking powder
1/2 tsp. cinnamon
1/2 tsp. salt
1/2 c. chopped pecans
1/2 c. raisins

  Blend egg and oleo in mixing bowl; add orange juice and orange rind, mix well.  Add mixture of dry ingredients, heat until smooth.  Stir in pecans and raisins; drop by spoonfuls 2 inches apart on cookie sheet. Bake at 375 degrees for 15 minutes or until brown.  Yield 24 cookies.

------------------------

 461983 -- PEANUT  BUTTER  SNACKS



 1/2 c. peanut butter
1/2 c. honey
1 c. toasted wheat germ
2 tbsp. nonfat dry milk
1/2 c. raisins
1/2 c. coconut

  Combine peanut butter, honey, wheat germ, and dry milk; mix well. Stir in raisins.  Shape into balls; roll in coconut, coating well. Store covered in refrigerator.  Yield 15 snacks.

------------------------

 461984 -- DIABETIC  APPLE  PIE



 4 c. sliced apples
1/2 c. apple juice concentrate
1 1/2 tsp. flour
1/2 tbsp. lemon juice
1 tsp. cinnamon

  Mix together.  Bake in double crust at 425 degrees for 40 to 45 minutes.

------------------------

 461985 -- DIABETIC  APPLE  PIE



 4 c. sliced apples

  Place in unbaked pie shell.  Sprinkle 1/3 cup brown sugar twin over apples; sprinkle 1 tablespoon cinnamon on apples and sweetener.  Slice 1/2 stick oleo thin and place over mixture.  Cover with top crust and bake at 400 degrees for 45 minutes.

------------------------

 461986 -- PUMPKIN  PIE  FOR  DIABETICS



 2 egg whites
1 c. sugar twin
1 can pumpkin
1 can evaporated milk
Cinnamon
Nutmeg to taste

  Pour into unbaked pie shell.  Bake at 425 degrees for 15 minutes, then reduce heat to 350 degrees for 50 to 55 minutes or until done.

------------------------

 461987 -- PEACH  PIE  FOR  DIABETICS



 1 can unsweetened peaches
3/4 c. sugar twin

  Heat in saucepan; thicken with cornstarch.  Remove from heat and add 1 teaspoon lemon juice and 1/2 teaspoon cinnamon.  Pour into unbaked pie shell; top with crust.  Bake at 375 degrees until crust is brown.

------------------------

 461988 -- DIABETIC  PEANUT  BUTTER  COOKIES



 1/2 c. peanut butter
1 tbsp. butter, soft
1/3 c. brown sugar twin
2 egg whites
1 c. flour
1/4 tsp. soda
1/2 c. skim milk

  Mix peanut butter, butter and sweetener.  Add other ingredients, mix well.  Drop by spoonfuls onto ungreased cookie sheet.  Bake at 375 degrees for 12 to 15 minutes.  Makes 30 to 36 cookies.

------------------------

 461989 -- DIABETIC  CAKE



 2 c. water
2 c. raisins
2 c. flour
2 eggs
3/4 c. oil
2 tbsp. liquid sweetener
1 1/4 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. soda
1 tsp. vanilla
1 c. unsweetened applesauce

  Cook raising in the water until the water is gone.  Add applesauce, eggs, sweetener and oil; mix well.  Blend in flour and baking soda; add remaining ingredients and mix well.  Bake in long flat pan at 350 degrees for about 35 minutes.  (Note:  I use 3 egg whites instead of eggs.  This cuts down on cholesterol.)

------------------------

 461990 -- FIG  OAT  BITES



 1 1/2 c. flour
1/2 tsp. soda
1/4 tsp. cinnamon
1/2 c. margarine, softened
1/2 c. honey
1/4 c. skim milk
2 egg whites
2 c. Kellogg's Common Sense Oat Bran
   cereal
1 c. chopped Blue Ribbon ??? or
   mission figs

  Stir together flour, soda, and cinnamon.  Set aside.  In large mixing bowl, beat together margarine, honey, milk and egg whites.  Add flour mixture, stirring until combined.  Mix cereal and figs; drop by tablespoon onto lightly greased baking sheet.  Flatten slightly with bottom of floured glass.  Bake at 375 degrees for about 10 minutes or until lightly browned. Yield 3 dozen cookies.  2 cookies = 170 calories

------------------------

 461992 -- MOLTED  VEGETABLE  SALAD



 1 pkg. sugar-free lemon Jello
2 c. boiling water
2 tbsp. lemon juice
2/3 c. cabbage, chopped
2/3 c. green pepper, chopped
2 slices pimiento
Lettuce leaves

  Dissolve gelatin in boiling water and stir until completely dissolved.  Add lemon juice, add chopped vegetables and chill.  Slice when firm and serve on lettuce leaves with low-calorie dressing.  This recipe may be a free food.  It is 20 calories and has large amounts of vitamins A and C.

------------------------

 461993 -- JELLO  SALAD



 1 box sugar-free Jello, any flavor (I
   like orange)
8 oz. sour cream
8 oz. Cool Whip
8 oz. crushed pineapple

  Mix well Jello, sour cream and pineapple.  Fold in Cool Whip and chill.  Serves 8.

------------------------

 461994 -- PINEAPPLE  FLUFF



 2 c. unsweetened pineapple with juice
1 1/3 c. non-fat dry milk
3 pkgs. Equal
3 tbsp. lemon juice
1 tsp. vanilla
1 tsp. butter-flavoring
1 pkg. lemon or lime D-Zerta gelatin

  Dissolve D-Zerta in 1/2 cup boiling water.  Put pineapple, dry milk, sugar substitute, lemon juice, vanilla, and butter flavoring in blender and blend 1 minute, scraping sides.  Add gelatin and blend 3 more minutes, until foamy. Pour into a square dish and refrigerate.  Yield:  4 servings.

------------------------

 461995 -- PEAR  BREAD



 3 c. flour
1 tsp. soda
1/4 tsp. baking powder
1 tsp. salt (optional)
1 tbsp. cinnamon
1 c. chopped pecans
3/4 c. vegetable oil
3 eggs, slightly beaten
2 c. sugar (substitute 18 pkgs. Sweet
   & Low)
2 c. peeled, grated pears
2 tsp. vanilla

  Combine first six ingredients in large bowl.  Make a well in center and add oil, eggs, sugar, pears and vanilla.  Stir just until moist.  Put into 2 greased loaf pans.  Bake at 325 degrees for 1 hour and 15 minutes or until tests done.

------------------------

 461996 -- PUMPKIN  BREAD



 1 c. shortening
1 (#303) can pumpkin
3 1/2 c. flour
1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. cloves
1 tsp. allspice
3 eggs
1/2 c. plus 2 tbsp. Sweet & Low or
   Sugar Twin
1 tsp. baking soda
1 tsp. nutmeg
1/2 c. chopped nuts

  To make this with sugar use 2 1/2 cups sugar instead of Sweet & Low.  Mix shortening, eggs and pumpkin.  In separate bowl combine dry ingredients and add to pumpkin mixture and blend well.  Add nuts and stir.  Pour into 2 greased and floured loaf pans and bake at 325 degrees for 1 hour.  Let cool before removing from pans.

------------------------

 461997 -- APPLESAUCE  BRAN  MUFFINS



 1 c. Bran Buds or 100% Bran
1/4 c. vegetable oil
1 egg
1 c. unsweetened applesauce
Liquid sugar substitute equal to 1/4
   c. sugar (optional)
2 tbsp. brown sugar
2 tbsp. water
1 c. all-purpose flour
1 tsp. soda
2 tbsp. dry buttermilk
1/2 tsp. salt
1 tsp. cinnamon

  Mix together bran, egg, oil, applesauce, sugar substitute, brown sugar, and water, let set at room temperature for 30-45 minutes.  Stir together flour, soda, dry buttermilk, salt and cinnamon.  Add to bran mixture and mix at medium speed only until flour is moistened.  Spray muffin tins with Pam, or line them with paper liners.  Fill about 1/2 full and bake at 400 degrees for 20 minutes or until they spring back when touched in center.  Serve hot.  Yield:  12 muffins.

------------------------

 461998 -- RICE  PUDDING



 1 sm. pkg. sugar-free Jello vanilla
   pudding mix
3 tbsp. raisins
1 c. cooked white rice

  Prepare pudding mix according to directions on package.  Add rice and raisins. Pour into buttered casserole and sprinkle with a mixture of cinnamon and nutmeg and artificial granulated sweetener.  Serves 6.

------------------------

 461999 -- SWEET  FREE  PEACH  PIE



 1 1/2 c. concentrated or 12 oz. can
   apple juice
3 tbsp. cornstarch
1 oz. butter or margarine
1/2 tsp. cinnamon
6 pkgs. Equal sweetener
4 c. fresh or frozen peaches
Unbaked pie shell

  Heat until butter melts all ingredients.  Place in pie shell and bake at 350 degrees for 45 minutes.

------------------------

 462000 -- SUGAR-FREE  STRAWBERRY  PIE



 1 baked pie crust
Fresh strawberries
1 box sugar-free strawberry Jello
Cool Whip

  Bake pie crust for about 10 minutes at 400 degrees.  Cool and layer with fresh strawberries.  Mix Jello.  When cool, pour Jello over strawberries.  Chill until set.  Cover with Cool Whip.

------------------------

 462001 -- OATMEAL  COOKIES



 1 1/2 c. quick cooking oatmeal,
   uncooked
2/3 c. melted butter
2 eggs, beaten
1 tbsp. liquid sweetener
1 1/2 c. sifted cake flour
1/2 tsp. salt
2 tsp. baking powder
1/2 c. skim milk
1 tsp. vanilla
1/4 c. raisins
1/4 c. nuts, if desired

  Measure oatmeal into mixing bowl, stir in melted butter and mix well.  Blend in eggs and sweetener.  Add dry ingredients alternately with milk and vanilla, add raisins and nuts.  Drop by teaspoon on cookie sheet.  Bake at 400 degrees for 10 to 15 minutes or until golden brown.  Makes about 72 cookies.  Exchange 2 cookies for 1/2 of bread and 1/4 fat - calories 2 cookies = 63.

------------------------

 462002 -- RAISIN  CAKE



 2 c. water
1 c. unsweetened applesauce
1/2 tsp. nutmeg
2 eggs
2 c. flour
1/2 tsp. salt
2 tbsp. liquid sweetener
1 tsp. soda
1 3/4 tsp. cinnamon
2 c. raisins
3/4 c. cooking oil
1 tsp. vanilla

  Cook water and raisins until water is gone.  Add applesauce, eggs, liquid sweetener, blend in cooking oil, soda, flour, nutmeg, and cinnamon and salt. Pour into greased tube pan and bake 25 minutes.  Good when served hot.  Bake at 325 degrees.

------------------------

 462003 -- DATE  COFFEE  CAKE



 1/3 c. mashed ripe bananas
1/2 c. butter, softened
3 lg. eggs
1 1/4 c. water
1 1/2 c. chopped dates
1 tsp. vanilla
2 tsp. baking powder
1 tsp. baking soda
3 c. unbleached white flour

  Beat together mashed bananas and butter until creamy, add eggs, vanilla and water, beat.  Measure in flour, baking soda and baking powder, beat well stir in dates.  Spoon batter into oiled and floured 9 x 13 inch baking pan and spread evenly.TOPPING:
1/3 c. chopped dates
1/3 c. chopped walnuts
1/3 c. flaked coconut

  Combine these three and sprinkle over batter.  Bake at 350 degrees for 20 to 25 minutes or until inserted knife comes out clean.  Cool on rack 8 to 10 minutes.

------------------------

 462004 -- DATE  NUT  CAKE



 1 stick margarine
1 egg
1 tsp. vanilla
1 tbsp. liquid sweetener
1 1/2 c. unsweetened applesauce
1 c. chopped dates
1 c. pecans
2 c. flour
1/2 tsp. cinnamon
1/4 tsp. cloves
2 tsp. soda

  Mix together margarine, egg, vanilla, sweetener and applesauce.  Stir in dates and pecans.  Sift together dry ingredients and add to mixture mixing well.  Bake in loaf pan at 350 degrees for 1 hour.

------------------------

 462006 -- DARK  BRAN  MUFFINS



 1 c. all-purpose flour
1 tsp. baking soda
1 c. all bran, bran or 100% bran
2 lg. egg whites at room temperature
Liquid sugar substitute equal to 3
   tbsp. sugar
1 c. water
2 tbsp. vegetable oil
1/4 c. dark molasses
1/4 c. dry buttermilk

  Place flour, soda, bran and dry buttermilk in mixer bowl and mix at low speed to blend.  Combine water, egg whites, oils, sweetener, and molasses and stir with a fork until moistened.  Grease muffin tins with margarine or line with paper liners.  Fill muffin  tine half full and bake at 400 degrees for 20 to 25 minutes, or until muffins spring back when touched in the center.  97 calories, 16 grams cholesterol, 3 grams protein, 3 grams fat, NA 154 milligrams.  Food exchanges per serving, 1 bread, 1/2 fat.

------------------------

 462007 -- BAKED  BEANS



 1 lb. dry great northern beans
4 oz. chopped center cut ham
6 oz. tomato paste
2 tbsp. salad mustard
Cold water as necessary
1 c. chopped onions
1 1/2 tsp. salt
3/4 c. Brown Sugar Twin

  Wash beans, add cold water to cover, bring to a boil.  Simmer for 5 minutes. Remove from heat, and let stand 2 to 3 hours.  Drain well.  Cover again with cold water to about 1/2 inch over top of beans.  Bring to a boil, reduce heat, cover and let simmer for about 2 1/2 hours or until the beans are soft.  Mix beans and remaining ingredients.  Place in shallow baking dish and bake uncovered at 325 degrees for 2 to 3 hours stirring every hour.  1/3 cup serving - calories 115. cholesterol 18 grams, protein 7 grams, fat 2 grams, NA 262 milligrams.  Food exchange, 1 bread, 1 lean meat,  Omit salt for low sodium diets.

------------------------

 462008 -- CHOCOLATE  SAUCE



 3 tbsp. cocoa
4 tsp. cornstarch
1/3 c. instant dry milk
10 (1 gram) pkg. Equal
1/8 tsp. salt
1 tbsp. margarine
2 tsp. vanilla

  Stir cocoa, cornstarch, dry milk and salt to blend in a small saucepan.  Stir water into dry mixture until smooth.  Add margarine and cook and stir over low heat.  Bring to a boil and simmer for 2 minutes, stirring constantly.  Remove from heat.  Add vanilla and sweetener to sauce.  Stir lightly to mix.  Pour into a glass jar and refrigerate until used.  Return to room temperature before serving over ice cream or it may be heated gain to serve over cake or pudding.  2 tablespoons per serving.  Calories 31, cholesterol 3 grams, protein 1 gram, fat 2 grams, NA 52 milligrams.  Food exchanges per serving, 1/2 vegetable.  Low sodium diets - omit salt.

------------------------

 462009 -- MAYONNAISE



 1/2 tsp. dry mustard
Juice of 1 lemon
3/4 c. unsaturated oil
1 tsp. salt
1 egg

  Put first 4 ingredients into a bowl and beat until smooth.  Add oil 1 tablespoon at a time for about 5 additions.  Beat well after each addition.  Pour remaining oil in a thin stream, beating constantly.  Makes approximately 1 cup.  One teaspoon contains 3 grams fat and 30 calories.  Exchange value 2 teaspoons, 1 fat exchange.

------------------------

 462010 -- SWISS  STEAK



 1 lb. round steak
2 tsp. vinegar
Seasonings to taste
2 med. onions, sliced
1/2 c. celery, diced

  Trim round steak and portion into 4 equal parts.  Pound to break down tissue. Sear meat on both sides.  Cover with water, add vinegar, onion, celery, and seasonings.  Continue cooking in oven or on stove until tender.  Two cups tomato juice may be used in place of water.  Exchange 1 serving: 3 meat exchanges.

------------------------

 462011 -- BEEF  STEW



 1 lb. lean cubed beef
2 bay leaves
4 sm. potatoes, peeled & cubed
1/4 c. sliced onions
6 sm. whole carrots

  Cube beef in 1 1/2 inch cubes, sear on all sides.  Cover meat with boiling water, add onions and bay leaves.  Cover pot and simmer for 1 1/2 hours.  Add vegetables and cook 1/2 hour longer.

------------------------

 462012 -- MEAT  LOAF



 1 lb. lean ground beef
1 tbsp. chopped onion
1/4 tsp. Worcestershire sauce
1/2 tsp. artificial liquid sweetener
2 tbsp. minced green pepper
1 1/2 c. tomato juice
1/2 tsp. salt
1/4 tsp. pepper

  Mix ingredients and mold into a loaf pan.  Bake in a moderate oven (375 degrees) for 30 to 45 minutes.  Yield: 4 servings.  Exchange: 1 serving for 3 meat exchanges and 1 vegetable exchange.

------------------------

 462013 -- BAKED  FISH  FILLETS



 1 lb. fish fillets
1/2 tsp. salt (optional)
4 tsp. liquid margarine
1/4 c. skim milk
4 tbsp. fine dry bread crumbs

  Cut fillets into four portions and soak 3 minutes in milk.  Drain and roll in bread crumbs.  Place fish on a greased baking dish.  Bake in a very hot oven (450 to 475 degrees), allow 8 minutes if fish is fresh and 15 minutes if fish is frozen, or until fish flakes easily with a fork.  Yield: 4 servings.  Exchange: 1 serving for 3 meat exchanges and 1/2 bread exchange and 1 fat exchange.

------------------------

 462014 -- STUFFED  GREEN  PEPPER



 1 sm. green pepper
3 level tbsp. cooked & drained rice
Salt & pepper to taste
1 tsp. chopped onion
1 tsp. chopped celery
1/3 c. tomato juice

  Wash and cut stem end from green pepper and remove seeds and membrane.  Place in pan with 1/2 to 1 inch water in bottom.  Mix cooked rice, chopped onion, celery, salt, pepper and tomato juice together.  Fill green pepper with rice mixture. Bake in a moderate oven 350 to 375 degrees basting frequently until onions are tender, about 30 minutes.  Yield: 1 serving.  Exchange for 1 vegetable exchange and 1 bread exchange.

------------------------

 462015 -- VEGETABLE  SOUP



 3 c. soup stock
1/4 c. chopped onions
1/4 c. green beans cut in strips
2 tbsp. diced turnip
1/4 c. diced carrots
1/4 c. shredded cabbage
1 tbsp. celery, finely chopped
Salt, pepper, seasoning

  Add prepared vegetables to soup stock.  Cook until vegetables are tender (about 1/2 hour).  Season to taste.  Serve hot.  NOTE:  Any combination of vegetables may be used in this recipe, as long as their exchange value adds up to one vegetable exchange.  Exchange 1 serving for 1 vegetable serving.

------------------------

 462016 -- BAKED  TOMATO



 1 med. sized tomato
Other seasonings to taste
1/2 tsp. chopped parsley
Salt & pepper
1/2 tsp. chopped onion
1/2 tsp. sage or chives

  Wash tomato and cut out stem end.  Place in small baking dish with a little water in the bottom, about 1/2 inch.  Sprinkle with seasonings of choice.  Bake in a moderate oven (350 degrees) until tomato is tender but not so soft it will fall apart.  About 15 to 20 minutes.  Yield 1 serving.  Exchange for 1 vegetable exchange.

------------------------

 462017 -- SPICED  POT  ROAST



 2 lb. boneless chuck beef
1 bay leaf
Salt, pepper, vinegar, water
1 med. onion, sliced
1 tsp. whole pepper berries

  Rub meat with salt and pepper and place in china or glass bowl.  Add onion, bay leaf, and whole pepper berries, marinate meat in equal parts vinegar and water for 24 hours.  Drain and reserve liquid.  Place meat in roasting pan, sear well. Add 3 tablespoons spiced vinegar mixture.  Cover and cook in slow oven for 1 1/2 hours.  Yield: 8 servings.  Exchange one 3-ounce serving or 3 slices each measuring 4 x 2 x 1/4 inches for 3 meat exchanges.

------------------------

 462018 -- HOT  DOG  DELIGHT



 1 wiener, cooked
1 slice pre-sliced processed cheese
1 strip partially cooked bacon
1 wiener roll

  Roll cheese around wiener which has been cooked, and roll the partially cooked bacon around both cheese and wiener.  Fasten with toothpicks.  Broil for 1 or 2 minutes.  Place on heated wiener bun.  Yield: 1 serving.  Exchange for 2 meat exchange, 1 fat exchange and 2 bread exchanges.

------------------------

 462019 -- COTTAGE  CHEESE  VEGETABLE  DUNK



   Mix together 2 (8 ounce) cartons low fat cottage cheese, 1 cup (4 ounce) shredded low fat process American cheese, 3 tablespoons plain unsweetened low fat yogurt, 2 tablespoons prepared horseradish, 1/2 teaspoon pepper, 1/4 teaspoon salt, 2 tablespoons chopped green pepper, and 2 tablespoons minced onion.  Yield: 28 servings.  Exchange free.  Calories 22, trace of fat, cholesterol 1 milligram, carbohydrate 1 gram, trace of fiber, protein 3 milligrams, sodium 134 milligrams.

------------------------

 462020 -- COLE  SLAW



 1 tbsp. finely chopped onion
1 tbsp. low fat mayonnaise
2 c. finely shredded cabbage
2 tsp. prepared mustard
1/4 tsp. salt
Toasted sesame seeds

  Mix dressing ingredients and toss with cabbage.  Garnish with toasted sesame seeds (or wheat germ).  Yield: 4 servings.  Total recipe contains 11 grams carbohydrate, 4 grams protein and 0 grams fat. One serving (1/2 cup) contains 3 grams carbohydrate and vitamin C.  Exchange value 1 group A vegetable.

------------------------

 462021 -- APPLESAUCE  BRAN  SQUARES



 1 c. all-purpose flour
1 tsp. cinnamon
1/4 tsp. cloves or nutmeg
1/2 c. oleo (room temperature)
2 lg. egg whites (room temperature)
1 tsp. vanilla
Liquid sugar equal to 1/2 c. sugar
2/3 c. bran buds
1/2 c. rolled oats
2 tbsp. brown sugar
1/2 tsp. salt
1/2 tsp. baking soda
1/3 c. chopped nuts
1 c. unsweetened applesauce

  Place dry ingredients in mixer bowl and mix at low speed for 1 minute.  Add oleo, egg whites, vanilla, sugar substitute, nuts, and applesauce to flour mixture and mix at medium speed for 1 minute or until blended.  Spread evenly in a 9 x 13 cake pan which has been greased with oleo or sprayed with PAM spray. Bake at 375 degrees for 25 to 30 minutes or until browned and it starts to pull away from the sides of pan.  Cut into 3 x 5 squares and serve warm or room temperature.  One square per serving.  Calories 135, cholesterol 14 milligrams, fat 8 grams, NA 24 milligrams, 1 bread and 1 1/2 fat.

------------------------

 462022 -- ZERO  SALAD  DRESSING



 1/2 c. tomato juice
1 tbsp. onion, finely chopped
2 tbsp. lemon juice or vinegar
Salt & pepper to taste

  Chopped parsley or green pepper, horseradish or mustard may be added if desired. Combine ingredients in a jar with a tightly fitted top.  Shake well before using.  May be used in any amount.

------------------------

 462023 -- BAKED  CHICKEN  AND  RICE



 1/2 c. cooked rice
1/4 or 1/2 c. diced chicken (1 or 2
   oz.)
1/4 c. clear broth
Salt & pepper to taste

  Chopped parsley, onions, celery, mushrooms, green pepper, pimento, or tomatoes may be added if desired.  Combine the above ingredients and place in a dish.  Bake in moderate oven until brown.

------------------------

 462024 -- SUGAR - FREE  APPLE  PIE



 4 c. sliced peeled apples
1/2 c. frozen apple juice concentrate
1 tsp. cinnamon or apple pie spice
1/2 tsp. lemon juice, optional
2 tsp. tapioca or cornstarch

  Mix apples, apple juice concentrate, thickener and spice and stir until apples are well-coated, add lemon juice, if desired, to keep apples lighter colored. Taste 1 piece of apple to check the spice.  Pour into the pastry lined pie pan and top with the second crust or pastry strips.  Seal the edges and cut slits in the top crust to allow steam to escape.  Bake at 425 degrees for 40 to 45 minutes, or until golden brown.  Serve warm or cold.

------------------------

 462025 -- LEMON  SAUCE



 2 c. water
2 tbsp. cornstarch
1/8 tsp. salt
Grated rind of 1 lemon
2 tbsp. margarine
2 tbsp. lemon juice
1 drop yellow food coloring
8 (1 gram) pkg. Equal

  Combine water, cornstarch, and salt.  Stir until smooth in a small saucepan. Cook and stir over medium heat until thickened and clear, then continue to simmer, stirring constantly for another 2 minutes.  Remove from heat and add remaining ingredients to sauce, stir lightly to mix well.  Serve warm over cake or pudding.  1/4 cup per serving.  38 calories, 3 grams cholesterol, nege grams protein, 3 milligrams fat, 68 milligrams NA.  1/2 fat, 1/2 vegetable exchanges.

------------------------

 462026 -- PEANUT  BUTTER  COOKIES



   Cream together at medium speed until smooth: 1/2 cup chunky peanut butter, 1/3 cup oleo (both at room temperature), 1/4 cup dark molasses, and 2 teaspoons liquid sugar substitute.  Stir together: 1 1/4 c. all-purpose flour, 1/2 teaspoon baking soda, and 1/8 teaspoon salt.  Add to creamed mixture, mix at medium speed until smooth.  Drop by tablespoon onto cookie sheet lined with foil.  Press down lightly with fingers dipped in cold water to form circles 2-inches wide.  Bake at 375 degrees for 10 to 12 minutes or until lightly browned.  Remove to wire rack.  Serve 2 cookies per serving.  140 calories, 13 grams cholesterol, 4 grams protein, 9 gram fat, 169 milligrams NA.  1 bread and 2 fat exchanges.

------------------------

 462028 -- FRUIT  MILKSHAKE



   Place the following in the blender:1/2 c. papaya juice
1/3 c. old-fashioned oatmeal
1 tbsp. non-fat powdered milk
2 env. Equal
1/2 c. frozen fruit
     strawberries, raspberries,
     blackberries, blueberries)
     and unsweetened applesauce
     mixed, OR 1/2 banana
2 tbsp. frozen orange juice, not
   diluted
1/2 c. milk (2% or less)
1 tsp. vanilla

  Blend, pour into large glass and ENJOY!

------------------------

 462029 -- FRUIT  AND  SPICE  COOKIES



   (These are good for Diabetic Diets.)  Mix together 2 cups dates, 1 1/2 cups raisins.  Add to 3 eggs (or 1/2 carton of Eggbeaters).  Let soak.  Mix like pie crust:  2 1/2 cups flour, 1/2 pound oleo, 1/4 cup sugar, 1/4 cup sugar substitute plus 2 heaping teaspoons more sugar substitute, OR sixteen envelopes Weight Watchers sugar substitute.  Use generous measures for spices:1 tsp. nutmeg
1/4 tsp. allspice
1/2 tsp. salt
1 1/2 c. quick cooking oatmeal
1/3 c. oil
1/4 tsp. cloves
1 1/2 tsp. cinnamon
2 tsp. soda
2 tsp. vanilla

  Mix all together until well blended.  Add fruit and egg mixture and blend.  May also add 1/2 to 1 cup crushed, undrained pineapple, if desired.  Drop from spoon on lightly greased cookie sheet.  Bake at 375 degrees for 10 minutes.  Makes about 5 dozen.

------------------------

 462030 -- GINGERBREAD



 1 c. unsifted flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. ginger
3 tbsp. butter
1 egg
1/2 c. molasses
6 tbsp. boiling water

  Combine flour, soda, salt, cinnamon, and ginger, mixing well; set aside.  Cream butter until fluffy, add egg and molasses, blending well.  Add dry ingredients, alternately with water.  Turn into greased 8 inch baking pan.  Bake in 325 degree oven for about 25 minutes or until done.  Makes 12 servings.  Total calories 1,225.  102 calories per serving.

------------------------

 462031 -- JELLO  COTTAGE  CHEESE  SALAD



 1 (3 1/2 oz.) pkg. lime Jello
1 (3 1/2 oz.) pkg. lemon Jello
3 c. water and pineapple juice,
   boiling
1 (8 1/2 oz.) can crushed pineapple
1 can standard evaporated milk
1 c. mayonnaise
1 c. cottage cheese

 

------------------------

 462032 -- LOW-CALORIE  BROWNIES



 2 c. fine graham cracker crumbs, (28
   crackers)
1/2 tsp. cinnamon
1/4 tsp. salt
1 c. skim milk
1 tsp. vanilla
1/2 c. semi-sweet chocolate pieces,
   melted
1/2 c. chopped nuts
1 tbsp. sifted powdered sugar

  Combine crumbs, cinnamon and salt.  Stir in milk and vanilla, mixing well.  Add chocolate and nuts; blend thoroughly.  Turn into lightly greased 9 inch pan. Bake in 350 degree preheated oven for 15 to 20 minutes, or just until done. Turn out on rack to cool.  Cut into 40 pieces; sprinkle powdered sugar over top. Total calories, 1,755; 44 calories per piece.

------------------------

 462033 -- MOLDED  HOLIDAY  SALAD



 1 lg. pkg. sugar free strawberry or
   cherry Jello
1 pkg. CONDENSED None Such mincemeat

  Dissolve Jello in two cups boiling water.  Add one cup cold water.  Cool.  Crumble mincemeat in 1 1/4 cups water.  Place pan on heat and bring to boil, stirring, and cook until thickened.  Let cool.  Add to the cooled Jello and pour into a shallow pan and refrigerate.  When set, cut into squares, place on lettuce leaf and serve with either mayonnaise or Cool Whip.  *A dinner without SALAD, is like a fish without water.

------------------------

 462034 -- ORANGE-PINEAPPLE  MOLD



 1 (No. 2) can crushed
     pineapple, canned in
     unsweetened pineapple juice
2 env. unflavored gelatin
1/4 c. sugar
1/4 tsp. salt
1 c. unsweetened pineapple
     juice (from crushed
     pineapple)
3 eggs, separated
1 c. fresh orange juice
1 c. buttermilk
1 tsp. grated lemon rind
1 tsp. grated orange rind

  Drain pineapple, reserving juice.  Combine gelatin, sugar and salt in saucepan. Add small amount of pineapple juice to make smooth paste.  Add egg yolks and blend well.  Add remaining pineapple juice.  Cook, stirring, over medium heat until gelatin is dissolved and mixture coats a spoon.  DO NOT BOIL.  Remove from heat and cool to lukewarm, stirring occasionally.  Add orange juice, buttermilk, lemon, and orange rind; blend thoroughly.  Cool until mixture starts to thicken.  Beat egg whites until stiff; fold into gelatin mixture along with 1 cup of the drained pineapple.  Turn into 6 cup mold.  Chill several hours until set.  Unmold on serving plate and garnish as desired.  Makes 8 servings.  Total calories 950; 119 calories per serving.

------------------------

 462035 -- PINEAPPLE-CHEESE  PIE



 1 (24 oz.) carton cottage cheese
1 pkg. Knox gelatin
1 egg
1 sm. can crushed pineapple
3 pkgs. Sweet & Low
2 tsp. vanilla
2 tsp. lemon juice
1 tsp. rum flavor
Cinnamon

  Process cottage cheese until smooth and set aside.  Drain pineapple juice in bowl, add Knox gelatin and set aside for five minutes.  To cottage cheese add egg, Sweet & Low, lemon juice and flavorings.  Blend well.  Add pineapple juice mixture and blend again.  Stir pineapple into cheese mixture.  Pour into an 8 inch or 9 inch pie plate and sprinkle with cinnamon.  Bake 30 minutes in 350 degree oven.  Cool and set in refrigerator overnight.TOPPING:
1 (15 oz.) can crushed pineapple,
   drained
1 pkg. Sweet & Low
1 tsp. cornstarch
1 tsp. rum flavoring

  To drained pineapple juice, add Sweet & Low and cornstarch.  Cook on medium heat, stirring, until mixture is smooth and thick.  Add crushed pineapple and rum flavoring.  Cool and serve on pie.

------------------------

 462036 -- PINEAPPLE  SALAD



 1 pkg. lemon or lime low-calorie
   gelatin dessert
1 c. boiling water
1 (8 oz.) can crushed
     pineapple in unsweetened
     pineapple juice
1/2 of a 12 oz. can citrus
     or lemon-lime sugar-free
     carbonated beverage
4 oz. whipped topping (about
     1/2 of an 8 oz. container)

 

------------------------

 462037 -- RICE  KRISPIES  COOKIES



 1/4 c. brown sugar
1/4 c. sugar substitute
     plus 2 heaping tsp. of
     sugar substitute (16 env.
     of Weight Watchers sugar
     substitute)
1/2 lb. oleo

  Mix well.  1 cup of oil add to 3 eggs (or use 1/2 of Eggbeaters), 2 teaspoons vanilla.  Mix in dry ingredients and blend well.  Mix dry ingredients together first:3 1/2 c. flour
1 tsp. baking powder
1 tsp. cream of tartar
1/2 tsp. salt
1 c. quick cooking oatmeal
1 1/2 c. Rice Krispies
3/4 c. nuts

 

------------------------

 462038 -- STRAWBERRY  RHUBARB  SALAD



 2 c. cooked rhubarb (sweetened to
   taste)
1 pkg. strawberry gelatin
1/2 c. finely chopped nuts
1/2 c. finely chopped celery
1 (3 oz.) pkg. cream cheese, softened

 

------------------------

 462039 -- SUGARLESS  BARS



 3 bananas, mashed
2 eggs
1/3 c. Saffola
1 c. buttermilk
1 c. flour
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
1 tsp. allspice
1 tsp. soda
2 c. old-fashioned rolled oats
1 tsp. vanilla
1 c. chopped dates
1/2 c. chopped nuts

 

------------------------

 462040 -- SWEETBREADS  AND  MUSHROOMS



 1 lb. sweetbreads
3 c. water
1 tbsp. vinegar
2 tsp. salt (seasoned)
1 1/2 tbsp. butter
2/3 c. chopped green onion
2 c. sliced fresh mushrooms
1/8 tsp. thyme
1/2 c. sherry

  Wash sweetbreads and soak in cold water for 20 minutes.  Drain and add the 3 cups water, vinegar, and 1 teaspoon of the salt.  Bring to a boil; cover and simmer for 20 minutes until tender.  Let cool in liquid for 20 minutes.  Drain; remove membranes and dice sweetbreads; set aside.  Melt butter in Teflon skillet; add onion and saute for 5 minutes.  Add mushrooms and saute 5 minutes longer.  Sprinkle on remaining salt and thyme.  Add sweetbreads and sherry. Cover and simmer until thoroughly heated.  Serve immediately.  Makes 6 servings. Total calories:  775 calories; 130 calories per serving.

------------------------

 462041 -- THOUSAND  ISLAND  DRESSING



   Stir together:2 c. plain yogurt
2 hard-cooked eggs, minced
Enough catsup to make a coral color

  Variations - Add one or two envelopes of Equal if a sweeter dressing is desired. Use steak sauce if a sharper flavor suits you better.

------------------------

 462042 -- VEAL  SCALLOPINI



 1 1/2 lbs. veal, round or loin
2 tbsp. flour
1 1/2 tsp. seasoned salt
Dash pepper
1 tbsp. butter
2 c. sliced, fresh mushrooms
1/4 c. beef broth
2 tbsp. dry sherry

  Trim veal well and cut into 6 pieces.  Combine flour, salt, and pepper; sprinkle onto both sides of veal.  Melt butter in Teflon skillet; add veal and brown quickly on either side; transfer to hot serving platter to keep warm.  Add mushrooms and saute about 5 minutes; add beef broth and sherry.  Cook over high heat for about 1 minute.  Serve over veal.  Makes 6 servings.  Total calories: 1515; 252 calories per serving.

------------------------

 462043 -- LOW-CALORIE  TOMATO  DRESSING



 1 c. tomato juice
1/4 c. salad oil
1/4 c. vinegar
1 tsp. salt
1 tsp. dry mustard
1/4 tsp. garlic salt
1/4 tsp. onion salt
1 tbsp. steak sauce

  Combine all ingredients and beat well to mix thoroughly.  Chill.  Good on salad greens.  Makes 1 1/2 cups.  Total calories:  458; 19 calories per tablespoon.

------------------------

 462044 -- SUGGESTED  SALAD  DRESSINGS



   The first two are fine for vegetable salads.  The Pineapple is delicious on any fruit salad.LOW CALORIE SALAD DRESSING:
1/2 c. cottage cheese
1/2 c. buttermilk
1/2 lemon, peeled and seeded
1 tsp. salt
1/2 tsp. paprika
1/2 green pepper
4 radishes
Dash of salt

  Put all the ingredients in a blender and blend until the green pepper and the radishes are finely chopped.YOGURT SALAD DRESSING:
2 c. yogurt
3-4 tbsp. soy sauce
1/4 c. toasted sesame seeds
2 tbsp. celery seeds
2 tbsp. dill weed
1 tbsp. onion, chopped

  Combine ingredients and blend in blender.PINEAPPLE SALAD DRESSING:
1 c. pineapple juice
1/2 c. sugar
1 tbsp. cornstarch
1 egg white, beaten
Pinch of salt
2 tbsp. lemon juice
1/4 tsp. grated lemon rind

  Cook pineapple juice, cornstarch and salt until thickened.  Fold in stiffly beaten egg white last.  Whipping cream could be added if a richer dressing is desired.

------------------------

 462045 -- UNSALTED  CHICKEN



   Place chicken pieces in oiled baking dish.  Sprinkle on chicken:2 tsp. minced garlic
Grated lemon rind
Juice of 1/2 lemon
Thyme and oregano
2 tbsp. water or unsalted broth
Sprinkle of oil

 

------------------------

 462047 -- OVEN  BEEF  STEW



 2 lbs. beef stew meat, lean
2 med. onions, chopped
1 c. cut celery
2 c. (or more) sliced carrots
3 or 4 med. potatoes, chunked
2 heaping tbsp. tapioca
1 tbsp. sugar
1 tbsp. salt
About 2 c. tomato juice

  Put in large casserole or roaster with tight cover.  Sprinkle with chopped parsley, cover and bake at 250 degrees for 5 to 7 hours.  May omit salt for salt free diet.

------------------------

 462048 -- BAKED  FISH



 Any fish fillet
1/4 c. margarine
1 tbsp. lemon juice
1/4 tsp. freshly ground pepper
1/4 tsp. basil

  Melt margarine add lemon juice, pepper and basil.  Dip fillets in mixture and then in dry bread crumbs.  Lay in one layer in greased pan.  Bake at 400 degrees for 15 minutes or until done.  Suitable for no salt, low cholesterol diet.

------------------------

 462049 -- DIABETIC  FRUIT  BARS



 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.

------------------------

 462050 -- 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.

------------------------

 462051 -- 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.

------------------------

 462052 -- DIABETIC  DATE  BARS



   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.

------------------------

 462053 -- MEAT  LOAF



   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.

------------------------

 462054 -- SWEET  'N  SOUR  CHICKEN



   Altered for no salt, no sugar, low cholesterol diet. 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.

------------------------

 462055 -- 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.

------------------------

 462056 -- 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.)

------------------------

 462057 -- RHUBARB  BARS



   Mix and cook until thick: 1 1/2 c. sugar 2 tbsp. cornstarch 1/4 c. water   Add 1 teaspoon vanilla.  Mix until crumbly: 1 1/2 c. flour 1 c. brown sugar 1/2 tsp. soda 1 c. soft butter or margarine 1/2 c. chopped walnuts   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.

------------------------

 462058 -- 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.

------------------------

 462059 -- 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 cooked.

------------------------

 462060 -- 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 kettle 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 carrot and celery.)

------------------------

 462061 -- 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.

------------------------

 462063 -- DIABETES



   Diabetes is a condition characterized by the body's inability to efficiently burn up the sugars (carbohydrates) which have been consumed.  This is caused by an insufficient production of insulin.  You do not need to buy special foods because you are diabetic.  You may eat the same foods purchased for the family.  Foods that are labeled "dietetic" are not necessarily intended for people with diabetes.  Foods that are labeled "sugar-free" are not necessarily low in calories.  Food Exchange - Foods grouped together on a list according to similarities in food values.  Measured amounts of foods within the group may be used as "tradeoffs" in planning meals.   A single Exchange contains equal amounts of calories, carbohydrates, proteins, minerals, fats and vitamins.  Calorie - A unit used to express heat or energy value of food.  Nutrient - Substance in food necessary for life.  Protein, fats, vitamins, carbohydrates, minerals and water are nutrients.  Carbohydrate - One of the three major energy sources of foods.  Carbohydrates yield about 4 calories per gram.  Fat - One of the major energy sources of food.  Fat yields about 9 calories per gram.  Protein - One of the three major nutrient groups in foods which contain amino acids that are essential for the life processes.  Protein provides about 4 calories per gram. 

------------------------

 462064 -- 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.

------------------------

 462065 -- 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 oiled loaf pan.  Bake 45 minutes.  Freezes well.  To serve after freezing, reheat in oven 20 minutes.

------------------------

 462066 -- 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.

------------------------

 462067 -- OVERNIGHT  TUNA  CASSEROLE  (Microwave)



 1 can cream of celery soup
1 c. milk
1 can (6 1/2 oz.) can water packed
   tuna, drained & flaked
1 c. uncooked elbow macaroni
1 c. frozen peas
1/2 c. chopped onion
1 c. grated Cheddar cheese (reserve
   1/4 c.)

  Whisk soup and milk in 2 quart microwave safe bowl until blended.  Add remaining ingredients except 1/4 cup cheese.  Cover and refrigerate overnight.  Cover with lid or vented plastic wrap.  Microwave on high 15-17 minutes until bubbly. Sprinkle with 1/4 cup cheese.  Let stand 5 minutes until cheese melts.

------------------------

 462068 -- 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.

------------------------

 462069 -- 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.  Turn into 1 pint jar, cover.  Store in refrigerator.  Nutritive Note:  Up to 1 1/2 tablespoons may be considered free in diabetic exchange. 1 1/2 tablespoons = 21 calories.

------------------------

 462070 -- 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.

------------------------

 462071 -- ZERO  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.

------------------------

 462072 -- 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.

------------------------

 462073 -- OAT  BRAN  MUFFINS



 2 1/4 c. oatbran cereal, uncooked
1/4 c. chopped nuts
1/4 c. raisins
2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
1/3 c. honey
2 eggs, beaten
2 tbsp. vegetable oil

  Preheat oven to 425 degrees.  Spray 12 medium sized muffin tins with Pam or line with paper baking cups.  In large bowl combine oat bran cereal, nuts, raisins, baking powder and salt.  Add remaining ingredients; mix just until all dry ingredients are moistened.  Fill prepared muffin cups almost full.  Bake 15-17 minutes, or until golden brown.  Serve warm.  Nutritive Value:  12 servings, 1 serving = 1 muffin.  45 g. chol; 3 g. pro; 5 g. fat; 114 cal; 2.6 g. fiber; 188 mg. sodium; 46 mg. chol.

------------------------

 462074 -- HOMEMADE  GRANOLA



 4 c. quick cooking rolled oats
1/2 c. Grape Nuts cereal
Granulated sugar sub. equal to 1/4 c.
   sugar
1 c. chopped peanuts
1/3 c. oil
1/2 c. wheat germ
1/2 c. raisins

  Spread oats on ungreased baking sheet; bake at 350 degrees for 10 minutes. Combine remaining ingredients except wheat germ and raisins.  Bake mixture on another baking sheet for 20 minutes at 350 degrees, stirring once to brown evenly.  Cool in oven.  Stir oats, wheat germ, and raisins into mixture. Refrigerate in jars or plastic containers.  Yield: 6 1/2 cups.  Nutritive Note:  Serving size = 1/4 cup.  Diabetic exchange/serving:  1 starch, 1 fat.  140 cal; 15 g. cho; 5 g. pro; 7 g. fat; 57 mg. sodium.

------------------------

 462075 -- SUGARLESS  CAKE



 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.

------------------------

 462076 -- SUGARLESS  APPLE  PIE



 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.

------------------------

 462077 -- 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.

------------------------

 462078 -- SUGARLESS  COOKIES



   Simmer 1 cup raisins with 1 cup water 15 minutes.  Drain juice and add enough water to measure 3/4 cup.  Cream 3/4 cup shortening and 2 eggs.  Add 1 teaspoon vanilla and 1 (6 ounce) can frozen sugarless apple juice thawed and diluted to make 1 1/2 cups liquid.  Beat well.  Sift together 3 cups flour, 1/2 teaspoon baking powder, 1 teaspoon soda, 1 teaspoon cloves, 2 teaspoons cinnamon and pinch salt.  Add to egg mixture and beat well.  Stir in raisins and the 3/4 cup raisin liquid, 1/2 cup chopped nuts and 1 cup 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.

------------------------

 462079 -- 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.

------------------------

 462080 -- 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.

------------------------

 462081 -- WINTER  FRUIT  SALAD



 3 cans light chunky fruit (not fruit
   cocktail)
1 can mandarin oranges

  Drain both, reserve syrup.  Whip 1 package sugar free vanilla pudding with 2 cups reserved juice.  Add 1 envelope Dream Whip.  Add: 1/2 c. chopped nuts   Let set in refrigerator 4 hours before serving.

------------------------

 462083 -- 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.

------------------------

 462084 -- 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.

------------------------

 462085 -- 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.

------------------------

 462086 -- MEATLOAF



 1 1/2 lb. lean ground beef
1 beaten egg
2 tbsp. chopped onions
1 c. allspice
1 c. corn flakes
1/4 c. water
1/2 tsp. sage
1/2 tsp. garlic

  Mix egg, water and corn flakes; let set for 10 minutes.  Mix with meat and remaining ingredients.  Pack into an oiled loaf pan.  Bake at 350 degrees for 1 hour.  Yields 9 servings.  Exchanges: 1 serving = 3 lean meat and 1 fat.  Calories per serving = 186.  Carbohydrate = 2.6 grams.  Fat = 14.8 grams.  Protein = 21.4 grams.  Sodium = 45 milligrams.  Cholesterol = 86 milligrams.

------------------------

 462087 -- POPCORN  TREAT



 1 c. plain popped popcorn (unsalted,
   preferably air popped)
1 c. bite-size shredded wheat biscuits
2 tbsp. raisins
1 tbsp. dry roasted sunflower seeds
1/2 tsp. ground cinnamon

  Mix first 4 ingredients.  Sprinkle cinnamon over mixture and toss lightly.  (Can be made in larger quantities and stored in an airtight container at room temperature.)  Yields 2 cups (2 servings).  Calories = 150 per 1 cup serving.  Food exchanges: 1 cup serving = 1 1/2 bread, 1/2 fruit and 1/2 fat.  Cholesterol = 27 grams. Protein = 3 grams.  Fat = 3 grams.

------------------------

 462088 -- BANANA - RAISIN  COLE  SLAW



 2 c. shredded cabbage
1/2 med. banana, chopped
4 tbsp. raisins
1 tbsp. mayonnaise
1/4 tsp. liquid sweetener or 1 pkg.
   Equal

  Mix well and chill.  Yields 5 servings.  Exchanges: 1 serving = 1 vegetable, 1 fruit and 1/2 fat. Calories = 60 per serving.

------------------------

 462089 -- OATMEAL - FRUIT  COOKIES



 1 c. flour
1 tsp. baking soda
1/2 tsp. cinnamon
1 c. water
1/2 c. raisins
1/2 c. chopped, pitted dates
1/2 c. chopped, peeled apple
1/2 c. oleo or butter
2 eggs, beaten
1 tsp. vanilla
3/4 c. chopped walnuts

  Sift or mix together flour, baking soda and cinnamon; set aside.  In 2 quart saucepan over medium high heat bring water, dates, apple and raisins to a boil. Reduce heat to low; simmer 3 minutes.  Remove from heat.  Add oleo; stir until melted.  Pour into large bowl; cool slightly.  Add beaten eggs and vanilla. Stir in dry ingredients, oats and nuts.  Cover and refrigerate overnight.  Drop by heaping teaspoonfuls, 2 inches apart, on greased baking sheet.  Bake in 350 degree oven for 12 to 14 minutes.  Remove from baking sheet.  Cool on racks. Store in refrigerator in airtight container.  Makes about 40 cookies.

------------------------

 462090 -- DIET  PUMPKIN  PUDDING



 1 can (16 oz.) pumpkin
2 c. skim milk
2 eggs
1 tsp. cinnamon, or more
Dash of salt (1/8 tsp.)
1 tsp. vanilla
4 to 5 pkg. Equal to taste

  Blend all ingredients.  Pour into a casserole bowl.  Bake at 425 degrees for 15 minutes, then lower the heat to 350 degrees and bake another 40 to 45 minutes.

------------------------

 462091 -- BROCCOLI  &  CHEESE  POTATOES



 2 baked potatoes
2 tsp. margarine
2 tsp. cornstarch
1/2 c. skim milk
1/8 tsp. dry mustard
4 oz. cheddar cheese, grated
2 c. cooked broccoli

  Bake potatoes until done.  Cook broccoli in salt water until tender.  Melt margarine in saucepan.  Add cornstarch, milk and dry mustard; cook until thick. Then stir in cheese until it melts.  Stir in broccoli.  Split potatoes and top with broccoli mixture.  Yields 4 servings.  Exchanges: 1 serving = 1 vegetable, 1 high fat meat, 1 1/4 bread and 1/2 fat.  Calories = 241 per serving.  Fat = 11.5 grams.  Protein = 12.5 grams.  Carbohydrate = 24 grams.

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 462092 -- SUGARLESS  BANANA  BREAD



 1 3/4 c. sifted cake flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/4 c. melted margarine
2 egg, beaten
Liquid sweetener to equal 1/2 c. sugar
1 tsp. vanilla
2 med. sized bananas, mashed

  Sift together flour, baking powder, baking soda and salt.  Add remaining ingredients except bananas.  Stir only until flour mixture is moistened.  Fold in mashed bananas.  Pour into greased 8 x 4 inch loaf pan.  Bake at 350 degrees until top springs back when touched, about an hour.  Yields 14 slices.  Exchanges: 1 bread and 1/2 fat.  Calories = 109. Carbohydrate = 15 grams.  Fat = 4 grams.  Protein = 2/5 grams.  Cholesterol = 39 milligrams.

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 462093 -- STRAWBERRY  SHAKE



 1/2 c. skim milk
1/2 c. plain low-fat yogurt
1/2 c. frozen unsweetened whole
   strawberries
1/2 tsp. vanilla extract
1 pkg. artificial sweetener (Equal)

  Put all ingredients in a blender or food processor.  Blend until smooth and serve.  Yields 1 (1 1/2 cup) serving.  Calories = 106.  Exchanges: 2/3 fruit, 1 milk and 1/2 fat.  Cholesterol = 19 grams.  Protein = 8 grams.  Fat = 2.5 grams.

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 462094 -- CINNAMON  TOAST



 1 slice high fiber or high protein
   whole wheat bread
1 tsp. diet margarine
Ground cinnamon
1 pkg. artificial sweetener (Equal)

  Toast the bread.  Spread on the margarine, and sprinkle on the cinnamon and sweetener.  Yields 1 serving.  Calories = 115.  Exchanges: 1 bread and 1 fat.  Cholesterol = 15 grams.  Protein = 2 grams.  Fat = 5 grams.

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 462095 -- BROCCOLI  CASSEROLE



 1/2 c. cooked broccoli
1/4 c. cooked rice
1/4 c. cream of mushroom soup
   (prepared with skim milk)
1 oz. Cheez Whiz
2 oz. browned ground chuck
Dash of onion powder

  Mix all ingredients together in a small glass casserole dish.  Cover with waxed paper.  Bake in microwave oven for 4 minutes at full power.  OR, bake in an oven at 350 degrees for 25 to 30 minutes.  The recipe can be increased easily to four servings for a family.  Yields 1 serving.  Exchanges: 1 vegetable, 1 bread, 1 fat and 3 lean meat. Calories = 310.

------------------------

 462096 -- CASSEROLE  SAUCE  MIX



 2 c. non-fat dry milk
3/4 c. cornstarch
1/4 c. instant chicken broth
2 tbsp. dried minced onion
1/2 tsp. pepper

  Combine ingredients and store in airtight container.  To use as substitute for ONE can condensed soup, mix 1/3 cup of the dry mix with 1 1/4 cup COLD water in saucepan.  Cook and stir until thickened.  Add 1 tablespoon margarine, if desired.  That will add 11.5 grams of fat.  This save money, calories, sodium and fat.  Substitute for cream of chicken, celery or mushroom soups in your recipes.  The 1/3 cup with 1 1/4 cup water is equal to 1 can of soup, and there are 95 calories, 0.2 grams fat and 710 milligrams sodium.  Campbells canned soup has 330 calories, 23.8 grams fat and 2370 milligrams sodium.

------------------------

 462097 -- BAKED  APPLES



 6 or 8 apples
1 can diet strawberry pop
Raisins, if desired

  Core apples and place in Pyrex baking dish.  Stuff cavity with raisins, if so desired.  Pour one can diet pop over apples.  Bake in moderate oven (350 to 375 degrees) until apples are tender.

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 462099 -- VEGETABLE  CONFETTI



 1 sm. zucchini, shredded
1 sm. yellow squash, shredded
2 carrots, shredded
1 sm. onion, sliced thin
2 tbsp. water
2 tsp. margarine

  Combine the zucchini, yellow squash, carrots, onion, and water in a skillet. Cover and cook over medium heat for 4-5 minutes or until vegetables are tender. Add margarine.  Saute, uncovered, until all moisture has evaporated.  Serve immediately.  Yields 2 servings.  Exchanges: 2 vegetable and 1 fat; calories: 94; carbohydrates: 14 gm; protein: 3 gm; fat: 4 gm; sodium: 83 mg. 

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 462100 -- SWEET  POTATOES  A  LA  ORANGE



 2 lb. sweet potatoes, cooked or 2 lb.
   vacuum packed sweet potatoes
2 tbsp. margarine, melted
1/2 tsp. ground cinnamon
16 dried apricot halves
Fresh orange slices

  Arrange the sweet potatoes in a shallow baking dish.  Combine the margarine and cinnamon.  Pour over the potatoes.  Arrange the apricot halves on top.  Cover the dish and bake at 425 degrees for about 15 minutes.  Add orange slices and serve.  Yields 4 servings.  Exchanges: 1 bread, 1 fruit, 1 fat; calories: 185; carbohydrates: 23 gm; protein: 3 gm; fat: 7 gm; sodium: 79 mg. 

------------------------

 462101 -- COUNTRY  STYLE  CHILI



 1 lb. ground beef
3/4 c. chopped onion
1 (16 oz.) can kidney beans
1 pt. canned tomatoes (2 c.)
1 (8 oz.) can tomato sauce
1 (4 oz.) can mushrooms, stems and
   pieces
1 1/2 c. frozen mixed vegetables
1 tsp. chili powder
1 tsp. salt
1/4 tsp. paprika
1 1/4 c. cayenne pepper

  Brown ground beef with fat; drain.  Add kidney beans, canned tomatoes, tomato sauce, salt, chili powder, paprika, and cayenne pepper.  Simmer 1/2 hour.  While simmering, cook frozen mixed vegetables according to directions.  Add mushrooms and cooked vegetables to chili and simmer for an additional 1/2 hour.  Yields 6 servings.  Exchanges:  1 starch, 1 bread, 2 lean meat and 2 vegetables; calories: 246; carbohydrates: 24 gm; protein 23 gm; fat 7 gm. 

------------------------

 462102 -- HOLIDAY  PRUNE  AND  RAISIN  ROLL



 1 tbsp. quick rising yeast
3 1/2 to 4 c. flour
1/4 c. white Sugar Twin
1/4 c. soft, light margarine or 1/4
   c. safflower oil
1/2 tsp. salt
1/2 tsp. pure lemon extract or 1 tsp.
   grated lemon rind
1 1/4 c. lukewarm water
1/2 c. Egg Beaters or 2 well beaten
   eggs
Pam (pan-coating)

  Combine flour, yeast, salt, white Sugar Twin together in a bowl.  In another bowl cream margarine, water, lemon extract, and Egg Beaters.  Combine contents of both bowls and mix until dough is soft.  Place dough in another bowl (spray with Pam).  Cover and let rise 15-20 minutes.  Punch down and let dough rise for an additional 15-20 minutes.  While dough is rising: 1/2 c. raisins 1/2 tsp. pure lemon extract Brown Sugar Twin to taste 1/4 c. evaporated skim milk   Cook raisins and prunes in a little water until tender.  Place in blender and mix or mash with potato masher.  Add brown Sugar Twin and lemon extract.  To prepare roll for cooking:  Roll out dough, forming a rectangle.  Sprinkle with filling and roll up, sealing edges with a little water.  Place roll on baking sheet, lightly sprayed with Pam.  Shape roll into circle or horse shoe. Brush top of roll with evaporated skim milk.  Slit top of roll with sharp scissors until some the filling shows through.  Bake at 400 degrees for 20-30 minutes or until brown.  Yields 35 servings.  Exchanges: 1 starch/bread, 1/2 fruit; calories: 109; carbohydrates: 21 gm; protein: 2 1/2 gm; fat: 2 gm. 

------------------------

 462103 -- BEEF  STEW



 1 lb. lean beef, cubed
2 tbsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. oregano
1/8 tsp. allspice
1 beef bouillon cube
2 c. boiling water
1 c. canned tomatoes
4 med. potatoes, cubed
3 med. carrots, sliced
3 sm. onions, quartered
1 (10 oz.) pkg. frozen peas

  Marinate beef in Worcestershire sauce for several hours.  Brown beef cubes in non-stick skillet.  Add salt, oregano, and allspice.  Dissolve bouillon cube in boiling water; pour over beef.  Add tomatoes and simmer over low heat for 1 1/2 to 2 hours or until meat is tender.  Add potatoes, carrots, and onions, continue to cook for 30 minutes.  Add peas; cook 15 minutes longer or until meat and vegetables are tender.  6 servings.  Amount 1 cup.  Exchanges: 1 bread, 2 medium-fat meat, 1 vegetable. 

------------------------

 462104 -- ITALIAN  SPAGHETTI



 1/2 sm. onion, chopped
1/2 lb. lean ground beef
1/3 c. tomato paste
2/3 c. water
2 1/4 tsp. Italian seasoning
1/2 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. oregano
1/8 tsp. pepper
1 sm. bay leaf
1/2 c. tomatoes, fresh or canned
2 c. cooked spaghetti, drained

  Combine onion and ground beef.  Place in non-stick skillet and brown, draining off fat as it accumulates.  Add tomato paste, water, spices, herbs, and tomatoes.  Simmer 1 or more hours, adding more water if needed.  Serve 1/2 cup sauce over 1/2 cup cooked spaghetti.  4 servings.  Exchange:  1 bread, 1 vegetable, 1 medium-fat meat. 

------------------------

 462105 -- SHRIMP  SCAMPI



 1/2 c. reconstituted dry butter
   substitute
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. parsley
1/4 tsp. oregano
1/4 tsp. sweet basil
1/8 tsp. cayenne pepper
1 1/2 c. fat free chicken broth
1 1/2 tbsp. lemon juice
2 c. cooked shrimp, peeled and
   deveined
1 tbsp. cornstarch

  Combine all ingredients except shrimp and cornstarch.  Bring to a boil and add shrimp.  Stir in cornstarch to thicken.  NOTE:  Serve over rice or noodles (count as bread exchange).  10 servings.  Amount 2 ounces.  Exchange: 2 low-fat meat, 1 vegetable. 

------------------------

 462106 -- TUNA  SALAD



 1 (6 1/2 oz.) can water packed tuna
2 hard cooked eggs, chopped
1/4 c. chopped celery
2 tbsp. reduced calorie mayonnaise
Lettuce leaves; optional

  Combine all ingredients except lettuce leaves.  Refrigerate until served.  Serve on lettuce leaf, if desired.  4 servings.  Amount 1/2 cup.  Exchange:  2 low-fat meat. 

------------------------

 462107 -- DEVILED  EGGS



 4 hard cooked eggs
1/2 tsp. dry mustard
1/4 tsp. salt
Dash of onion powder
Dash of pepper
2 tsp. reduced calorie mayonnaise
1 tsp. vinegar
Paprika

  Halve eggs; remove yolks and mash.  Add other ingredients except paprika to mashed yolks; beat well.  Refill egg whites with yolk mixture.  Sprinkle with paprika.  Refrigerate until served.  Yields 4 servings.  Amount 2 egg halves.  Exchange: 1 medium-fat meat. 

------------------------

 462108 -- MACARONI  AND  CHEESE



 1 1/2 c. skim milk
1 1/2 tbsp. all purpose flour
1 1/2 tbsp. reduce calorie margarine
1/2 tsp. salt
3/4 c. grated low-fat American cheese
2 c. macaroni, cooked and drained
1/4 c. bread crumbs

  Combine milk, flour, margarine, and salt to make a white sauce.  Return sauce to low heat.  Add grated cheese, stirring constantly.  Cook until cheese has melted and sauce boils.  Remove from heat.  Alternate layers of macaroni and cheese sauce in non-stick baking dish; cover with bread crumbs.  Bake at 375 degrees until mixture bubble and crumbs brown.  6 servings.  Amount 1/2 cup.  Exchange: 1 bread, 1 medium-fat meat. 

------------------------

 462109 -- DEEP  DISH  APPLE  PIE



 Sugar substitute to equal 1/3 c. sugar
1 tbsp. cornstarch
1/2 tsp. grated lemon rind
2 1/2 tsp. lemon juice
1/4 tsp. nutmeg
1/2 tsp. cinnamon
4 sm. apples, sliced
1 c. all purpose flour, sifted
1 tsp. salt
1/4 c. reduced calorie margarine
3 tbsp. cold water

  Combine sugar substitute, cornstarch, lemon rind, lemon juice, nutmeg, cinnamon, and apple slices.  Place in 9 inch deep dish pie plate on baking dish; set aside.  Combine flour and salt; cut in margarine until mixture resembles cornmeal.  Blend in water with fork until all dry ingredients are moistened.  Shape dough into a ball.  Roll out dough on floured surface, and place on top of apple filling.  Bake at 425 degrees for 35 minutes or until brown.  Cut in 8 equal slices and serve.  Yields 8 servings.  Amount 1/8 of pie.  Exchange: 1 1/2 bread, 1/2 fat. 

------------------------

 462110 -- OATMEAL  COOKIES



 1 1/2 c. all purpose flour
1 1/2 c. reg. oatmeal, uncooked
Sugar substitute to equal 1/2 c. sugar
1/2 tsp. baking soda
1/4 tsp. salt
3/4 c. reduced calories margarine,
   softened
3 tbsp. cold water

  Combine all ingredients except margarine and water.  Cut margarine into dry mixture with pastry blender or knife; blend until mixture resembles coarse meal. Sprinkle cold water over surface; stir with fork until moistened.  Roll dough to 1/4 inch thickness on waxed paper.  Cut into 24 round or squares.  Place cookies on non-stick cookie sheet.  Bake at 350 degrees for 15 minutes.  Yields 24 cookies.  Amount 1 cookie.  Exchange: 1 bread. 

------------------------

 462111 -- APPLE  CINNAMON  OATMEAL



 1 1/2 c. water
1/4 tsp. salt
2/3 c. quick cooking oatmeal
1 med. apple, peeled and grated
1 tsp. cinnamon
2 tbsp. raisins
Sugar substitute to taste

  Bring water and salt to boil in saucepan.  Stir in oatmeal, apple, cinnamon and raisins.  Reduce heat and cook 1 minutes until water is absorbed.  Serve hot with sugar substitute.  Yields 3 servings.  Amount 1/2 cup.  Exchange: 1 bread and 1 fruit. 

------------------------

 462112 -- BERRY  PUDDING



 3 c. fresh or frozen unsweetened
   berries
3 tbsp. cornstarch
1/8 tsp. salt
1/8 tsp. cinnamon
1 c. water
1/2 tsp. vanilla or almond extract
Sugar substitute to equal 1 c. sugar

  Combine 1 cup berries, cornstarch, salt, cinnamon, and water in saucepan.  Cook over medium heat until mixture thickens, stirring constantly.  Add vanilla or almond extract, remaining 2 cups berries, and sugar substitute; mix well.  Cool and serve.  6 servings.  Amount 1/2 cup.  Exchange: 1 fruit. 

------------------------

 462113 -- BISCUITS



 1 pkg. dry yeast
2 tbsp. warm water (105-115 degrees)
2 c. buttermilk
5 c. all purpose flour
Sugar substitute to equal 1/4 c. sugar
1 tbsp. baking powder
1 tsp. soda
1 tsp. salt
1 c. shortening

  Combine yeast and water; let stand 5 minutes or until bubbly.  Add buttermilk to yeast mixture and set aside.  Combine dry ingredients in large bowl; cut in shortening until mixture resembles coarse crumbs.  Add buttermilk mixture to dry mixture, stirring with fork until dry ingredients are moistened.  Turn dough out on floured surface and knead lightly about 3-4 times.  Roll dough to 1/2 inch thickness; cut into 36 rounds with a 2 inch cutter and place on non- stick baking sheets.  Bake at 400 degrees for 10-12 minutes.  Yields 36 biscuits.  Serving 1 biscuit.  Exchange: 1 bread and 1 fat. 

------------------------

 462114 -- CORNBREAD  DRESSING



 3 c. crumbled cornbread
1 c. bread crumbs
2 c. fat free chicken broth
1 c. celery, finely chopped
3/4 c. onion, finely chopped
2 egg whites
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. poultry seasoning

  Combine all ingredients in mixing bowl; mix well.  Turn into non-stick dish. bake at 350 degrees for 45 minutes or until light brown and "set".  8 servings.  Each serving 3/4 cup.  Exchange: 1 bread and 1/2 fat. 

------------------------

 462115 -- CREAMED  POTATO  SOUP



 4 med. potatoes, peeled and cut into
   eighths
1 sm. onion, cut into eighths
4 green onions, coarsely chopped
1 clove garlic, minced
2 (10 1/2 oz.) cans no-salt added
   chicken broth, undiluted
1 c. skim milk
1/2 tsp. salt
1/2 tsp. white pepper
1/8 tsp. nutmeg

  Combine potatoes, onion, green onions, garlic, and broth in a heavy 3 quart saucepan.  Cover and simmer 20 minutes or until potatoes are tender.  Process potato mixture in batches in container of an electric blender or food processor until smooth.  Combine pureed mixture with milk and remaining ingredients, stirring until well blended.  Reheat soup to serving temperature or cover and refrigerate until chilled.  Amount 3/4 cup.  Exchange: 1 starch, 85 calories. 

------------------------

