Greatest Recipes

2 c All-purpose flour;

1 c Sugar;

1/2 c Cocoa;

1 ts Baking soda;

Dry substitute equal to 1/3 Cup sugar 1/2 ts Cinnamon;

1/2 ts Salt;

1 c Margarine (2 Sticks); at

Room temperature 2 lg Eggs;

2 ts Vanilla;

1/2 c Semisweet chocolate chips;

Place flour, sugar, cocoa, baking soda, dry sugar substitute, cinnamon, and salt in a mixer bowl and mix a low speed to blend well. Add margarine, eggs, vanilla and water, and mix at medium speed to blend well. Spread batter evenly in an 11″ by 15″ jelly roll pan that has been sprayed with pan spray or greased with margarine. Bake at 325 degrees for 20 to 25 minutes, or until bars pull away the sides

of the pan and a cake tester comes out clean from the center. Place on wire rack and sprinkle chocolate chips evenly over the top of the hot bars. Mark four by eight and cool until chocolate has hardended. Cut as marked. (Might be a good idea to cut even more sugar out of this.) Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE CHO: 14g; PRO: 2g; FAT: 7g; CAL: 123 Low-sodium diets: Omit salt. Use salt-free margarine. Desserts for Diabetic by Mabel Cavaiani, R.D. Brought to you and yours by Nancy O’Brion and her Meal-Master

4 Cooked chicken breasts>>>

Cut in bite size pcs. 1/2 c Chopped onion

12 Corn tortillas, torn small

2 cn Cream chicken soup

1 cn Pet milk

1 cn Green chili peppers, seeded>

Chopped. 8 oz Swiss cheese, grated

Combine and mix chicken, soup, milk, onion and chili peppers. In casserole dish, place a layer of tortillas, layer of chicken mixture and layer of cheese. Repeat layers, ending with cheese on top. Bake at 350 f. until hot and cheese is melted. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A

2 sl White bread

Milk 2 Onions, thinly sliced

1 Apple, peeled and diced

2 tb Butter

1 lb Ground lamb

2 tb Sugar

2 tb Cider vinegar

1/4 t Salt

1/4 t Black pepper

1/4 c Raisins

2 Eggs

12 Blanched almonds, coarsely

-chopped 6 Kaffir lime leaves

1 c Milk

1 t Turmeric

Cooked white rice (opt) Chutney (opt) This curry-flavored meatloaf recipe made the rounds years ago, when kaffir lime leaves were unknown here. Most people used bay leaves instead, or even lemon oro range leaves from a backyard tree. However, it takes the kaffir leaves to add the proper touch of delicate, lemony perfume. Soak bread in bowl with milk to cover until soft, then squeeze dry. Saute onions and apple in skillet with butter until tender and not browned. Add bread, lamb, curry powder, sugar, vinegar, salt, pepper and raisins. Add one beaten egg and almonds and mix thoroughly. Pack mixture lightly into 9×5″ baking dish. Arrange lime leaves on top. Bake at 350′F. 1 hour. Beat remaining egg with milk. Stir in turmeric. Pour over meatloaf and bake 15 minutes longer. Serve with rice and chutney. Each serving, without rice or chutney, contains about 269 calories; 289 milligrams sodium; 122 milligrams cholesterol; 11 grams fat; 26

grams carbohydrates; 18 grams protein; 0.49 grams fiber.

1/4 c Finely chopped almonds

1/2 c Butter

1 t Tarragon vinegar

20 oz Frozen asparagus spears,

-cooked and drained 1. In a small, heat-resistant, non-metallic bowl, place almonds and butter.

2. Heat, uncovered, in Microwave Oven 1 1/2 minutes or until nuts are

lightly browned. 3. Stir in vinegar.

4. Pour sauce over hot or cooled asparagus.

2 c Nonfat milk — divided,

– or substitute 2 c Corn kernels — fresh or froze

1 c Potato — peel & dice

1/2 md Onion

1 tb Mustard — spicy or dijon

2 Cl Garlic — split in half

pn Cayenne pepper — optional 1/2 c Nonfat dry milk powder

1 t Honey

Paprika — for garnish

(reserve other cup), and corn, potatoes, onion, mustard, garlic, honey and cayenne pepper. Process until corn and potato are coarsely pureed. Pour into a saucepan. Add remaining 1 C milk and dry milk and bring just to boil. Reduce heat, cover and simmer gently 20 min, or until potatoes are thoroughly cooked and soup is thick and rich. Ladle into serving bowls and sprinkle each bowlful with paprika for color.

1 Onion; chopped

1 tb Margarine

1 1/2 lb Carrots; sliced

1 ts Fresh grated ginger

Black pepper 4 1/2 c Light vegetable stock or

-Water 1 lb Apples; peeled & chopped

3 tb Sherry

1. Saute onion in margarine, covered, for 5 minutes,

without browning. Add the carrots & ginger. Cover and cook a further 10 minutes. Stir occasionally. 2. Add the stock or water and bring to a boil, then

simmer gently for 15 min, until the carrots are tender. Puree the soup in a food procesor, then sieve (not really necessary). 3. Return soup to the rinsed-out pan, reheat gently

and season to taste with pepper. You may use parsnips instead of carrots and add 1 T. curry powder to the onions when you saute them. A swirl of yogurt on top is good and add some crisp croutons. —–