Greatest Recipes

10 c Thinly sliced Yukon potatoes

1 cn Cream of mushroom soup

-10-1/2 ounce can 1/4 c Finely chopped onion

1 c Milk

1 Stick butter or margarine

-melted 2 c Grated cheddar cheese

1/2 ts Salt

1/2 ts Pepper

Spread half of the sliced potatoes in the bottom of a greased baking dish. In a medium bowl, combine remaining ingredients (except potatoes) and pour half the mixture over the first layer of potatoes. Repeat layers of potatoes and mixture. Cover and bake at 350 degrees for 1 hour. Uncover and bake 30 to 45 minutes longer.

1 ts Mustard seed

1 ts Coriander seed

1/2 ts Fenugreek seed

– slightly crushed 1 ts Ground turmeric

2 ts Ground cumin

2 ts Paprika

1/2 ts Asafoetida

12 oz Okra

3 tb Mustard oil

1 md Onion, chopped

2 ea Garlic cloves, chopped

2 ea Inch piece ginger, chopped

4 oz Tomatoes

1 ea Green bell pepper, chopped

2 ea Chiles, chopped

Wash the okra, top and tail, and cut into approximately 1/4″ pieces (or leave whole after topping and tailing if preferred). Fry mustard, coriander and fenugreek seeds in mustard oil for 2-3 minutes (cover the pan or the mustard seeds will leap out all over the kitchen!). Add garlic, onion and ginger; fry gently for about 10 minutes more. Make the ground spices into a paste with a little water, add to the pan and fry for a further 10 minutes. Add okra, tomatoes, green pepper and chiles. Cover and simmer very slowly until the okra is tender but not sloppy (about 15-20 minutes). Serves 3-4 as a main course, 5-6 as a side vegetable.

1 lb Bok Choy; (Chinese celery)

1 ts Virgin olive oil;

1 cl Garlic; mince

1/4 ts Crystaline fructose;

1 ts Low-sodium soy sauce;

1 ts Sesame oil;

Rince bok choy in cold water. Cut stalks diagonally in 1″ pieces and leaves into thin shreds. In a large non-stick skillet, heat oil. Add the stems first and saute, tossing, about 2 minutes. Then add garlic, leaves, fructose, soy sauce and sesame oil, and continue cooking over high heat 2 minutes more. Food Exchanges per serving: 1 VEGETABLES EXCHANGE + 1/2 FAT EXCHANGE; CAL: 40; CHO: 0mg; CAR: 1g; PRO: 1g; SOD: 59mg; FAT: 2g; Source: The Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O’Brion and her Meal-Master

2 lg Artichokes

1 Lemon (juice only)

2 tb Virgin olive oil

lg Basil leaves; - sliced in strips 1 lg Onion, white or yellow

- sliced 1/4-in thick Salt 1 lb Fresh pod peas; -=OR=-

1 c Frozen peas

Finely chopped parsley Freshly milled pepper 1 tb Sweet butter

-=OR=-Extra-Virgin Olive Oil Lemon juice; to taste -=OR=- Champagne Vinegar SLICE THE UPPER 2/3 of the leaves off the artichokes, then break off the remaining leaves, snapping them off at the base. Trim off the dark green stubs, going around the artichoke with a paring knife. Cut them in quarters, remove the fuzzy choke and slice each quarter into pieces 1/4-to-1/2-inch thick. As you work, rub the cut surfaces with lemon and put

them in a bowl with the lemon juice and water to cover. Gently warm the olive oil with half the basil. When it is fairly hot, but not sizzling, add the onions and the sliced artichokes. Salt lightly and give them a stir to coat them with the oil, then add 3/4 cup water and cook over a medium-low flame. As the water cooks off, add more, in 1/2-cup increments until the artichokes are cooked, about 25 minutes. Add the peas and continue cooking until they are done. Let any liquids reduce until they are syrupy. Taste and season with salt. Add the rest of the basil, the parsley and the butter or olive oil. To brighten the flavors, stir in a little lemon juice or champagne vinegar to taste. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

1 c Bulger wheat

1 c Water

1/4 c Olive oil

1/4 c Lemon juice

2 ts Low sodium soy sauce

1 c Diced tomato

1 c Diced Japanese cucumber

1/2 c Chopped green onions

1/2 c Chopped Chinese parsley

Lettuce 1 c Plain yogurt

In a saucepan, combine bulger and water; cover and bring to a boil. Lower heat and simmer for 5 minutes. Remove from heat; stir in olive oil, lemon juice, and soy sauce. Place in a bowl and let cool. Add tomato, cucumber, green onions, and parsley. Refrigerate until ready to serve. Place on a bed of lettuce; serve with yogurt. Makes 6 servings. Recipe was selected in accordance with American Cancer Society nutrition guidelines and demonstrated by Campbell High School teacher, Lorna Lubawski and student, Scott Alcaide. QUICK AND HEALTHY RECIPES (JANUARY 1995) Reprinted with permission from: The Electric Kitchen & Hawaiian Electric Company, Inc. [Meal-Master compatible format by Karen Mintzias]

1 1/2 lb Asparagus;* cut diagonally

-into 1″ pieces 10 oz (2 pkg) frozen apaparagus;

2 tb Fresh parsley; snipped

2 tb Lemon juice;

1/4 ts Salt;

2 sl Bacon; fried and chopped

* 2 PACKAGES (10 oz) frozen cut asparagus can be substitued for the fresh asparagus. Cook as directed on package; drain. Place steamer basket in 1/2″ water in saucepan or skillet (water should not touch the bottom of basket). Place lower stalk pieces in basket. Cover tightly and heat to boiling; reduce heat. Steam 4 minutes. Add tips. Cover tightly and steam until crisp-tender, 4 to 5 minutes longer. Toss asparagus with parsley, lemon juice and salt. Sprinkle with bacon. MICROWAVE DIRECTIONS: Place asparagus, 1/2 cup water and 1/4 teaspoon salt in 1 1/2-quart microwable casserole. Cover tightly and microwave on high(100% depending how powerful the microwave is) 3 minutes, less if very powerful( my microwave is an older one..in fact 20 years); stir. Cover and microwave until crisp-tender, 2 to 3 minutes longer. Let stand 1 munites; drain. Continue as directed. Serving size 3/4 cup. Food Exchanges per serving: 1 VEGETABLE EXCHANGES + MAYBE 1/2 HIGH-FAT MEAT EXCHANGE; CAL: 75; (Bacon listed as Saturated Fat, but we wouldn’t use it anyhow would we). Source: Betty’s Crocker’s New American Cooking by WHOM(1983) Brought to you and yours via Nancy O’Brion and her Meal-Master