@L}5 _$% l0$)$$Hȱ$ UhL" `e$$%`$%`  R@W!( L(1   Y I`  d  Ld M * @  $ % CC$$)ǥ%1 Udߥ$9%: !0 S$% DD˙`  }J)Lr  GRAPE JELLY( +2 7GREAT> C5 MINK HOT @2 pkg or 2 tbsp Gelatin (unflavored) }"A2 tbsp Lemon Juice (unsweetened)( HB1 bottle Grape Juice (24 oz.)Q c (unsweetened)z }2 tbsp Liquid Sweetener( +Q Tz }gIn medium saucepan, soften gelatin in juices. Bring to a rolling boil and dissolving gelatin.z }( tBoil 1 minute, remove from heat and @stir in sweetener. Pour into hotz }?Asterilized jars (1/2 pt.), seal, cool Band store in fridge.Q Tz }YIELD:- 1 1/2 pints( 6APPLE JELLYQ T[ `GREATg l5 MINt HOT }K2 pkg or 2 tbsp Gelatin (unflavored) 2 tbsp Lemon Juice (unsweetened)Q k2 tbsp Liquid Sweetenerz }2 drops Red Food Color( D2 drops Yellow Food ColorQ @1 bottle Apple Juice or Apple Cider }A (unsweetened, 1 quart)( +BQ Tz }gIn medium saucepan, soften gelatin in juices. Bring to a rolling boil and dissolving gelatin.z }( Boil 1 minute, remove from heat and stir in sweetener and colorings. Pour }tinto hot, sterilized 1/2 pint jars. Seal, cool and store in fridge. Wait @5 hours or overnight before use.z }A( :YIELD:- 1 QuartQ bSTRAWBERRY JAMz }C GREAT 10 MIN" FHOT 1 qt Strawberries (cleaned)Q m1/4 tsp Red Food Coloringz }C1 3/4 oz pkg Powdered Fruit Pectin ** 3-4 tsp Liquid SweetenerQ t1 tbsp Lemon Juice (unsweetened)z }( +Q u@Crush strawberries in 1 1/2 quartz }ZAsaucepan. Stir in liquid sweetener, Bfood color, powdered pectin and lemon juice.z }( Bring to a boil. Boil 1 minute, removefrom heat and continue to stir for 2 }rminutes. Pour into freezer containers,cover and freeze. Thaw before serving.Store in fridge after opening.z }( =YIELD:- 2 2/3 cupsQ T@z }tA** Slim Set Pectin is one brand on theBmarket which is designed for use with artificial sweeteners which doesz }rconsequently give a better set. This brand should be available in most goodfood stores such as Safeway's.z }RASPBERRY JAM( +2 7GREAT> D10 MINK uHOT In this recipe you substitute thez }ARaspberries for Strawberries as in theStrawberry Jam recipe.Q ]@PEACH JAMz }A GREAT 10 MIN" FHOT B4 C Sliced Peaches (peeled)Q l3-4 tsp Liquid Sweetenerz }"1 tbsp Lemon Juice (unsweetened)( @1/2 tsp Ascorbic AcidQ v1 3/4 oz pkg Powdered Fruit Pectinz }( +Q Crush peaches in 1 1/2 qt saucepan. }$Stir in Liquid sweetener, powdered( Tpectin, lemon juice and ascorbic acid.@z !}tABring to a boil. Stir 1 minute, then Bremove from heat and continue to stir for 2 minutes. Pour into freezerz "}$containers, cover and freeze. Thaw( \before serving. Store in fridge after opening.z #}( 9YIELD:- 1 pintQ c TOMATO HIGHBALLz $}C 1 GREAT 2 MIN" COLD  Combine 1/3 cup tomato juice, 1 tsp @ lemon juice, 1/2 tsp Worcestershire %}%A Sauce;( +B Q Pour on top of ice cubes in 8 oz glass&}K fill with Club Soda; stir vigorously; garnish with finely cut parsley.Q e ORANGE RUM COOLERz '} 1 GREAT 2 MIN" MCOLD Pour sugar free low calorie orangeQ flavored soda on top of crushed ice in(}K a tall glass; add 1/2 tsp imitation  Rum flavoring; add 1-2 dashes ofQ Angostura Bitters; stir vigorously. )} A LIME SNAP( -B 12 7GREAT> C2 MINK uCOLD Pour sugar free, low calorie Limez *}ǁ flavored soda over crushed ice in a tall glass; add 3-4 dashes Angostura Bitters; stir vigorously; garnish with+}? thin slice fresh lime and slices of 1 Maraschino Cherry.Q i CHERRY BRANDY SWIZZLEz ,} 1 GREAT 2 MIN" COLD  Pour sugar free, low calorie, cherry @ flavored soda on top of ice cubes in -}#A 8 oz glass; add 1/2 tsp imitation( B brandy flavor; stir vigorously, then garnish with Maraschino Cherry with .}stem.( < RUM COLA HIGHBALLQ V 1[ `GREATg l2 MINt COLD /} Put 2 ice cubes in a 9 oz glass. Pour on top 1 tsp imitation rum flavor and 1/2 tsp lemon juice. Fill glass with 0}^ chilled sugar free cola flavored, low  calorie soda. Garnish with 1/4 slice of orange.z 1}A GRAPE FIZZ COCKTAIL( -B 12 7GREAT> C2 MINK COLD Crush 1 ice cube and place in 5-6 oz 2}$ wine or juice glass. Add 2 tbsp of( unsweetened Concord Grape juice and 1/4 tsp lemon juice. Fill glass with 3}$ chilled artificially sweetened (no( =sugar) ginger ale.Q \ LEMONADEz 4} 1 GREAT 2 MIN" vCOLD  1 tbsp lemon juice or 1 tbsp canned @ unsweetened or frozen lemon juice;z 5}_A 1/2 tsp or less of artificial liquid B sweetener; water and ice cubes. Ice cubes last.z 6}C LIMEADE( - 12 7GREAT> C2 MINK COLD 1 tbsp unsweetened lime juice, fresh, 7}7n canned or frozen; 1/2 tsp or less of artificial liquid sweetener; water andice cubes. Ice cubes last.z 8}EASY MEAT LOAF( - 62 7GREAT> B1 HRK r350F @12 2 inch square Soda Crackersz 9}A (crushed)( 8B1 C Skim MilkQ o1 1/2 lb Ground Beef (lean)z :}1 Egg (large)( r1 1 1/2 oz env. dried Onion Soup Mix 2 tbsp fresh Parsley (chopped)z ;}1/8 tsp Pepper( +Q Tz <}LIn large bowl soak crackers in milk for 10 minutes. Add the remainingQ @ingredients and mix well. Heat oven =}uAto 350F. Form meat mixture into a loafBshape in a baking pan or pack into an 8X4X2 inch loaf pan. Bake 1 hour.z >}( Before serving, pour off and discard fat from baking dish; unmold loaf onto?}:a serving dish and cut into slices. STEAK AU POIVREQ V 1[ `GREATg m1/2 HRt HOT @}+1/2 tsp Cracked Pepper or fresh ground/ 5pepperQ @Lean Steak (about 4 oz after fat and A}Abone have been removed)( 7B1/4 tsp SaltQ p1/4 tsp Worcestershire Saucez B}1/4 tsp Lemon Juice( G1 tsp freh Parsley (chopped)Q 1 tsp Chives or green part of ScallionC}  (snipped)( +Q Tz D}MPress pepper evenly onto both sides ofsteak. Let stand about 20 minutes.Q u@Heat a small heavy skillet over az E}Amoderately high heat; sprinkle with Bsalt. When salt is beginning to brown,add steak and cook about 3 minutes on F}$each side for medium rare, turning( Monce. When done, remove steak to aQ plate and sprinkle with the remaining G}ingredients.( ;ZUCCHINI LASAGNAQ V 8[ [_*_g p1 1/2 HRSt 350F H}C1 pkg Lasagna Noodles (8 oz)( @1 lb Lean Ground BeefQ i@1/2 C Onion (chopped)z I}IA1/4 C Carrot (finely chopped)( 7B3/4 tsp SaltQ b1/8 tsp Pepperz J}!3 cans Tomato Sauce (8 oz each)( 81/2 tsp BasilQ c1/2 tsp Oreganoz K}>1 1/2 C low-fat Cottage Cheese or partskim Ricotta CheeseQ d2 tbsp Skim Milkz L}J2 1/2 C fresh Zucchini (thin-sliced) 3 tbsp Parmesan Cheese (grated)Q @1 C part-skim Mozzarella Cheese (4 oz)M}A( +BQ tThe sauce may be made ahead, thez N}Mcheese grated and zucchini sliced, butassemble the dish not more than 30Q jminutes before baking.z O}( gCook Lasagna noodles according to the package directions.z P}( LMeanwhile,make tomato-beef sauce:Q T@z Q}KAPut beef, onion, carrot, salt & pepperBin a large saucepan. Stir over aQ umoderately low heat until meat isz R}$broken up. Cover & cook 20 minutes( uuntil meat is browned. Add the tomato sauce, basil & oregano; cover andz S}simmer 20 minutes.( +Q Skim off any fat that may have risen T}to surface. Using an electric mixer, blender or food processor, beat the @cottage cheese with skim milk until U}Asmooth. To ssaemble and bake:( +BQ Heat oven to 350F. Spread 1/2 cup of V}ǁthe tomato-beef sauce on the bottom ofa baking dish about 13" X 9". Cover with half the cooked Lasagna noodles, W}half the remaining tomato-beef sauce, then Zucchini slices in an even layer.Sprinkle Zucchini with 1 1/2 tbsp of X}uthe Parmesan. Spread with the Cottage Cheese mixture and sprinkle with 1/2 C@of the Mozzarella. Cover with thez Y}Aremaining Lasagna noodles, then the Bremaining tomato-beef sauce, Parmesan and Mozzarella. Bake 45 minutes until Z}CBhot and bubbling. Baked Lasagna may be frozen and reheated.Q YTACOSz [}[ 10 GREAT 15 MIN" BHOT 1 lb Ground Beef (lean)Q p1/4 C Onion (finely chopped)z \}1/2 tsp Garlic (minced)( 51 tsp SaltQ k@1 can Taco Sauce (4 oz)z ]}A1/2 C Tomato Juice( fB1 tbsp canned Green Chilies (chopped) 1 tsp Chili Powderz ^}1/4 tsp Pepper( 910 Taco ShellsQ r1 C Iceberg Lettuce (shredded)z _}1/2 C Green Pepper (diced)( E1/2 C fresh Tomato (diced)Q 1/2 C Cheddar Cheese (2 oz., grated) `}( +Q @In a large skillet cook beef, onion, a}$Agarlic and salt over moderate heat( Bstirring often until meat is browned. Add Taco Sauce, tomato juice, chilies,b}Mchili powder and pepper. Cook over a moderately low heat 5 to 8 minutesQ until almost all the liquid has been c}!absorbed. Scrape mixture into a( Mstrainer and let grease drain off.Q Reheat if necessary before serving. d}pDivide meat between 10 Taco shells andserve remaining ingredients in small bowls to sprinkle over meat.z e}AHAM STEAK WITH PIPERADE SAUCE( -B 42 7GREAT> d25 MINUTES HOT PIPERADE SAUCE:-z f}( vThis fresh-flavored sauce comes from the Basque country of Spain and isz g}#delicious also on Scrambled Eggs,( TOmelets, hamburgers or broiled fish. @z q}hhqq}i}XY}j}@Annww}k}}l}C}m}m_d DIABETIC BREADBf DIABETICn}Ǜ BREADA_ DIABETIC BREADS` DIABETIC BREADSb DIABETIC BREADS@^ DIABETIC CHEESEV DIABETIC CHEESET DIABETIC CHEEo}SE] DIABETIC CHEESEBX DIABETIC CHEESE DIABETIC COOLER@ DIABETIC COOLER DIABETIC COOLER@ DIABETIC COOLER p} DIABETIC COOLER DIABETIC COOLER DIABETIC COOLER DIABETIC COOLERS| DIABETIC DESSERT@ DIABETIC DRINKB DIA}A1 tsp Vegetable Oil( 7B1/4 tsp SaltQ n1 C Green Pepper (chopped)z r}3/4 C Onion (chopped)( @1 tsp Garlic (minced)Q q1 can Whole Tomatoes (16 oz.)z s} (drained & liquid reserved)( ?Few grains of pepperQ a1/4 tsp Thymez t} 1 tbsp fresh Parsley (chopped)( +Q T@z u}AIn a small saucepan heat oil over a Bmoderate heat. Stir in green pepper, onion and garlic. Cover and cook 10 tov}ǁ15 minutes until onion and the green pepper are tender. Add tomatoes and 1/2 C of the liquid, the salt, pepper w}!and thyme. Mix well then simmer( uuncovered 5 to 8 minutes until hot. Stir in parsley. MAKES: 1 2/3 C.z x}Serve with Ham Steak.( +Q _@HAM STEAK:-z y}A( vBTrim fat from a 1 lb., fully cooked Ham Steak and slash edge at 1 inchz z}Lintervals to prevent curling. bring 1 tbsp water to a boil in a largeQ skillet. Add ham steak, reduce heat {}Lto low, cover and cook 3 minutes each side until hot. Makes 4 servings.Q gBARBECUED SPARERIBSz |} 4 GREAT 1 HR" v350F Preliminary simmering removes a lot of@fat from the ribs so they become az }}4Amedium-fat instead of a high-fat meat Bexchange.Q Tz ~}CWater( ?3 lbs Pork SpareribsQ Tz }BARBECUE SAUCE:-( +Q e 1 tbsp Cornstarchz } 1/2 C Tomato Juice( < 1/3 C Lemon JuiceQ g@ 1/4 C Cider Vinegarz }A 2 tbsp Tomato Paste( @B 2 tbsp Onion (minced)Q b 2 1/4 tsp Saltz } 2 tsp dry Mustard( B 1/2 tsp Garlic (minced)Q f 1/4-1/2 tsp Pepperz } 4 drops Tobasco Sauce( *Q T!z }M!Bring 3-4 quarts water to a boil in a !large saucepan; add ribs and, whenQ @!boiling, cover pan, leaving the lid }cA!slightly ajar. Simmer for 30 minutes B!over low heat. Meanwhile prepare the !Barbecue Sauce:z }!( !Mix cornstarch with 1 C cold water in !a saucepan. Add remaining ingredients }!and bring to a boil, stir constantly; !cover and simmer 20 minutes over a low"heat. Heat oven to 350F. Drain ribs }"and put into a large baking pan. Pour "half the barbecue sauce over the ribs.@"Cover and bake 20 minutes. Turn ribs, }A"pour remaining sauce over them, cover B"and bake 15 minutes longer. Turn ribs "again, baste with sauce and then bake }e"uncovered 5 to 10 minutes more. Skim off any fat from sauce before serving."AUTUMN PORK CHOPSz }" 2 GREAT 1/2 HOUR" vHOT "1 1/4 lb Pork Loin Chops (center-cut) #2 medium Carrots (sliced 1" thick)z }@#2 small Turnips (peeled & quartered) #1/3 C Onion (chopped)Q @#1 C Apple Juice or Cider (unsweetened)} A#1/2 C Water( 5B#1 tsp SaltQ g#1/4 tsp Dry Mustardz }#Few grains of Pepper( :#2 medium ApplesQ # (peeled, cored & coarsely chopped) }#( +#Q $Trim fat from pork chops. Broil chops }CJ$5 minutes on each side until lightly $browned. Put chops into a largeQ @$skillet; add carrots, turnips, onion, }A$apple juice, water, salt, mustard and B$pepper and bring to a boil. Cover and $simmer 10 minutes over moderately low }ǁ$heat. Add apples and simmer 10 minutes$longer. Arrange pork chops, carrots $and turnips on a platter; cover and }$keep warm. Pour contents of skillet $into a blender or food processor and %blend until smooth. Pour sauce over }meat and vegetables.( 5%IRISH STEWQ T@%[ EXCELLENT SEVERAL HRS HOT }A%This recipe incorporates 2 excellent B%techniques for reducing fat which you %may be able to adapt to some of your }L%own recipes. The meat is cooked ahead %and chilled. During chilling, fatQ t%which has cooked out of the meatz }$%hardens on top of the broth and is( q%easily removed. And instead of flour, &or fat and flour, some of thez }G&vegetables cooked with the meat are &pureed to thicken the gravy.Q T@&z }A&( sB&2 1/2-3 lbs Lamb Shanks (fat trimmed) &or 1 1/4 lbs lean boneless Lambz } &7 C Water( 5&1 Bay LeafQ _&1 tsp Thymez }&1/8 tsp Pepper( 6&1 tbsp SaltQ g'2 C Onions (sliced)z }r'5 medium Potatoes (peeled, 1" chunks) '6 medium Carrots (peeled, 1" chunks) @'2 tbsp fresh Parsley (chopped)z }A'( +B'Q 'In a 4 to 5 quart pot bring the Lamb, }$'water, bay leaf, thyme, pepper and( '2 tsp of the salt to a boil. Cover pot'and cook over moderately low heat 2 }'hours for lamb shanks, 1 hour for the 'boneless lamb. Lift out lamb and then (discard bay leaf. When cool enough to }M(handle remove lamb meat from bones, (discard bones and fat. (Remove anyQ @(excess fat from boneless lamb.) Put }A(meat back in broth, cover and put in B(refrigerator several hours/overnight. (Remove and discard hardened white fat }G(from top of broth. Bring meat & broth (to a boil; add onions, cover & simmer (20 minutes. Add potatoes, carrots and }(remaining 1 tsp Salt; cover & simmer (about 20 minutes more until vegetables)are tender. Put about 1 C of the broth}M)and half the potatoes in a blender or )food processor. Blend until smoothQ s@)then mix with stew. Just beforez }3A)serving, sprinkle top of stew with theB)parsley.Q T)z }MAKES:- about 9 CUPS.( =)OVEN-FRIED CHICKENQ V) 4[ `GREATg k1 HRt 375F })2 1/2 to 3 lb Chicken( I) (cut into serving pieces) ORQ p*2 to 2 1/2 lbs Chicken Partsz }*2 tbsp Butter or Margarine( =*2 tbsp Lemon JuiceQ k@*1/2 tsp Garlic (minced)z }A*1/2 tsp Salt( :B*1/4 tsp PaprikaQ b*1/8 tsp Pepperz }*1/3 C Plain Dry Bread Crumbs( +*Q T*z }M*Heat oven to 375F. Remove any bits of *fat from chicken; pull off skin orQ +leave on as desired. Rinse chicken and}+pat dry with paper towels. Melt the +margarine in a small skillet; remove @+from heat, stir in lemon juice, salt, }LA+garlic, paprika and pepper. Dip each B+piece of chicken in the margarineQ +mixture and roll in bread crumbs to }e+coat evenly. Place on a baking pan and+bake 1 hour. If desired, broil 1 to 2 minutes to brown.z }+CHICKEN PAPRIKASH( -+ 42 7GREAT> B1 HRK mHOT ,2 tsp Butter or Margarinez },1/2 C Onion (chopped)( G,1/3 C Green Pepper (chopped)Q @,1 Tomato (peeled, chopped) ***see note}A,1/2 tsp Garlic (minced)( VB,2 1/2-3 lb Chicken (in serving pieces),ORz },2-2 1/2 lbs Chicken Parts( K,1 1/2-2 tbsp Paprika (Hungarian)Q g,3/4 C Chicken Brothz } ,1 tsp Salt( B,2 tsp All-Purpose FlourQ p-3/4 C Low Fat Yogurt (plain)z }C-( +-Q @-In large skillet melt butter over a }$A-moderately low heat; when foaming,( uB-stir in onion, green pepper, tomato -and garlic. Cover and cook for 10z }M-minutes. Meanwhile, pull off and then -discard chicken skin. Add paprika,Q -broth and salt to skillet and bring to}L-a boil. Add chicken, cover and simmer -40 to 45 minutes until chicken isQ .cooked through. Skim off and discard }.any fat on surface of liquid. Mix the .flour and yogurt in a small dish; when@.smooth, stir into chicken juices and }>A.cook 2 to 3 minutes until the sauce isB.slightly thickened.Q T.z }.NOTE:-( +.Q u.To peel tomato, drop into boilingz }C.water for 30 seconds. Rinse with cold water and pull off skin.Q j/BAKED CHICKEN BARBECUEz }/ 4 EXCELLENT 1 HR" V350F /2 1/2 - 3 lb Chicken (serving pieces) @/ORz }A/2 -2 1/2 lb Chicken Parts( AB/1 1/2 C Barbecue SauceQ T/z }/( /Heat oven to 350F. Pull off and then /discard chicken skin. Arrange chicken }/pieces in a single layer in a baking /pan and pour Barbecue Sauce over them.0Cover pan tightly with aluminum foil. }$0Bake 35 to 40 minutes. Uncover and( p0bake 15 minutes longer, basting every @05 minutes with sauce in pan.z }A0( +B0Q Z0NOTE:-z }0( M0Make the Barbecue Sauce as per theQ 0recipe for Barbecued Spareribs else }where on this disk.( ?0HERBED ROAST CHICKENQ V1 4[ kEXCELLENT 1 HRt 350F }12 1/2 - 3 lb Chicken( 711/4 tsp SaltQ b@11/8 tsp Pepperz }A12 tsp Lemon Juice( LB11 1/2 tsp Italian Herb Seasoning,Q g1Oregano or Tarragonz }C11 clove Garlic (large)( +1Q T1z }v1Heat oven to 350F. Remove bag of the 1innards and any fat that is inside the2chicken. Rinse chicken and pat dryz }2with paper towels. Sprinkle the inside2of the bird with the salt, pepper and @21 tsp each of the lemon juice and herb}A2seasoning. Put garlic clove on a boardB2cover with the wide end of a knife and2hit the blade hard with the heel of }$2your hand to smash open the garlic( 2clove. Put smashed garlic inside the 2bird. Tie chicken legs together with }2kitchen string or thread. Tuck wing 2tips under the backbone. Put chicken 3in a roasting pan, sprinkle with the }3remaining 1 tsp lemon juice and 1/2 3tsp herb seasoning and place it on one@3side. Bake 20 minutes; turn chicken }MA3over and bake another 20 minutes. TurnB3bird breast up and bake 20 minutesQ 3longer. Remove from oven, turn breast }?3down and let stand 5 minutes before carving and serving.Q n3CHICKEN BREASTS FLORENTINEz }3 4 GREAT 1/2 HR" B375F 32 whole Chicken BreastsQ r4(skinned, boned & cut in half)z }!43 tbsp dry Bread Crumbs (plain)( J42 tbsp Parmesan Cheese (grated)Q n@42 tbsp Butter or Margarinez }A42 tbsp Lemon Juice( 7B41/2 tsp SaltQ d41/4 tsp Tarragonz }41/8 tsp Pepper( r41 pkg chopped Spinach (10 oz. frozen) 41/2 lb Mushrooms (sliced thin)z }4( +4Q 5Heat oven to 375F. Remove any bits of }5fat from chicken breasts. Mix bread 5crumbs and parmesan on a plate. Melt 5butter in a large skillet; remove from}BETIC DRINKBo DIABETIC EGG@r DIABETIC EGG= DIABETIC FISHB DIABETIC FISH? DIABETIC FISHE DIABETIC FISH DIA:}v5heat, stir in lemon juice, salt, the 5tarragon and pepper. Dip chicken in 5butter mixture (save about 2 tbsp)z }t5then in bread crumb mixture to coat. 5Put on a baking pan and bake 10 to 12 6minutes. Meanwhile, cook spinachz }CM6according to package directions; drain6and keep warm. Heat butter mixtureQ @6remaining in skillet over moderately }KA6high heat; when hot, add mushrooms andB6cook for 1 to 2 minutes stirringQ 6frequently. When chicken is cooked, }#6broil 1 to 2 minutes until golden( 6brown. Put spinach in 4 portions on a 6platter or individual plates; arrange }H6chicken breasts on top of spinach and 6spoon mushrooms over chicken.Q T7z }7NOTE:-( +7Q @7May also substitute Asparagus bunches }$instead of the Spinach if desired.( EB7TARRAGON TURKEY SCALLOPINIQ V7 4[ mEXCELLENT 20 MINt HOT }71 1/4 lb Turkey Scallopini( -7ORQ l7Boneless Chicken Breastsz }72 tbsp all-purpose Flour( <71 C Chicken BrothQ g81/2 tsp Lemon Juicez }81/4 tsp Tarragon( 781/8 tsp SaltQ h@8Few grains of Pepperz }A82 tsp Butter or Margarine( IB81 tbsp fresh Parsley (chopped)Q T8z }8( M8If using chicken breasts, put themQ u8between 2 sheets of wax paper andz }8pound gently with a mallet or heel of 8hand to flatten them. Dip meat in the 9flour and shake off excess. Mix 2 tsp }u9of the leftover flour with 1/2 C of 9the broth, the lemon juice, tarragon, @9salt and pepper. In a large heavyz }A9skillet melt butter over moderate heatB9When foaming, add meat and cook for 5 9minutes, turning once; meat should not}ǁ9brown. Remove cooked meat to a plate. 9Turn up heat under skillet and let the9bits on bottom of pan brown. Add the }M9remaining 1/2 C broth to skillet and 9scrape skillet to loosen flavorfulQ :brown bits. Add broth-flour mixture }:and stir until smooth, thickened and :simmering. Put meat back in pan, cover@:and heat for 3 to 5 minutes. Sprinkle }A:with parsley.( +B:Q Z:NOTE:-z }C:( M:Buy turkey scallopini or make themQ u:yourself: Partially thaw a turkeyz }h:breast, then slice the meat in long :thin slices off the bone. Use scraps for a stir-fry dish.z };CHINESE CHICKEN LIVERS( -; 42 DEXCELLENT 15 MINK gBROIL @;1 lb Chicken Liversz }A;1/4 C Soy Sauce( AB;2 tbsp dry Sherry WineQ k;1/2 tsp Garlic (minced)z };1/2 tsp Ginger (ground)( K;2 tbsp Green Onions or ScallionsQ ^; (minced)z };( +;Q Tz }>( M>Heat oven to 350F or use a toasterQ @>oven. Tear off an 11 inch long strip }vA>of aluminum foil. Fold in half cross B>wise and place fish inside. Sprinkle >fish with remaining ingredients inz }">order given. Crimp edges of foil( v>together firmly and place on a baking >sheet or pan. Bake 8 to 10 minutesz }>until fish is no longer translucent in>the center. (Open package to check.) ?Serve fish in foil and open at table. }?( 1?NOTE:-Q T@?z }$A?Frozen fish is best cooked without( B?thawing. Remove a 12 or 16 oz. block ?from freezer; let stand 10 minutes at }ǁ?room temperature. Cut into portions. ?Quickly wrap and refreeze any of the ?portions not being cooked at this time}:and increase cooking time by 5 minutes?OVEN-FRIED FISHQ V@ 4[ `GREATg m15 MINt 400F }M@1 1/2 lbs fresh or frozen Fish Fillets@ (Sole, Cod, Haddock or Flounder)Q k@@ (cut into 4 portions)z }A@2 tbsp Butter or Margarine( =B@2 tbsp Lemon JuiceQ `@1/2 tsp Saltz }@1/8 tsp Pepper( ?@Large pinch of ThymeQ r@1/3 C dry Bread Crumbs (plain)z }@( +@Q AHeat oven to 400F. Pat fish dry with }MApaper towel. Melt butter in a small Askillet; remove from heat, stir inQ @ALemon Juice, salt, pepper and thyme. }AADip each piece of fish in the butter BAmixture and roll in bread crumbs to Acoat evenly. Place on a baking sheet }GAor pan and bake 5 to 10 minutes this Adepending on thickness of fillet; fishAshould flake easily with a fork. If }2Adesired, broil 1 to 2 minutes to brownAevenly.Q TBz }BNOTE:-( +BQ u@BCook frozen fish without thawing.z  }ABRemove from freezer, let stand for 15 BBminutes. Cut into portions. Prepare asBabove, increasing baking time to 20 to } 30 minutes.( BBMEDITERRANEAN FISH STEWQ VB 4[ mEXCELLENT 1/2 HRt HOT  }B16 oz can Peeled Tomatoes( >B1 C Onions (sliced)Q iC1 tsp Garlic (minced)z  } C4 C Water( 9C1 1/2 tsp SaltQ u@C1/2 tsp Italian Herb seasoning ORz  } AC Basil( JBC1/4 tsp Fennel Seeds (optional)Q ^C1 Bay Leafz }C2 drops Tabasco Sauce( IC2 C Potatoes (peeled, chopped)Q uC1 lb frozen or fresh Fish Filletsz }$C (Cod, sole, Haddock or Flounder)( JC (cut into 1 1/2 inch squares)Q rD2 tbsp fresh Parsley (chopped)z } D4 tsp Parmesan Cheese (grated)( +DQ T@Dz }ADIn a large saucepan bring tomatoes, BDonion and garlic to a simmer. Cover Dand cook for 10 minutes. Add water, }vDsalt, Italian seasoning, fennel seeds,Dbay leaf and Tabasco Sauce and bring Dto a boil. Add potatoes, cover andz }$Dcook 10 minutes until potatoes are( Dtender. Reduce heat to moderately low Eand stir in fish. Cover and cook for 5}Eminutes until fish flakes easily with Ea fork. Stir in parsley and ladle into@Esoup bowls. Sprinkle each serving with}AE1 tsp cheese.( +BEQ ZENOTE:-z }E( LECook frozen fish without thawing.Q ERemove 1 lb block from freezer; let }KEstand 10 to 15 minutes. Cut into 1" squares and cook 5 to 7 minutes.Q fFTUNA SALAD NICOISEz }CF 4 GREAT 45 MIN" =COOL F1/2 lb Green BeansQ a@F1/4 tsp Thymez }AF1/4 tsp Basil( BF1/2 C Special Oil and Vinegar DressingF7 oz can water-packed Tuna (drained) }CF2 Anchovy Fillets (drained & minced) F4 C torn Romaine LettuceQ F2 hard-cooked Eggs (peeled, quartered)}F1 C Cherry Tomatoes (halved)( IF2 tbsp fresh Parsley (chopped)Q TGz }GTop and tail green beans, drop into a Gpot of boiling water and boil for 3 @Gminutes. Drain beans, rinse with cold }AGwater, drain, then put into a bowl. BGAdd thyme and basil to Special Oil andGVinegar Dressing and shake well. Add }ǁG2 tbsp of dressing to hot green beans Gand toss; let marinate 20 minutes or Glonger. In a small bowl, break up Tuna}nGmix with Anchovies and 2 tbsp more of Gdressing; let marinate 20 minutes or Hlonger. To ASSEMBLE Salad:z  }H( HArrange lettuce on a large platter or @Hin a shallow bowl; put tuna mixture in!}AHcenter. Arrange green beans, eggs and BHtomatoes in circles around tuna. Pour Hremaining 1/4 C dressing over salad "}Hand sprinkle with parsley.( +HQ uHSPECIAL OIL AND VINEGAR DRESSING:z #}H( 6H1/2 C WaterQ hI2 tbsp Vegetable Oilz $}I2 tbsp Wine Vinegar( 7I1/2 tsp SaltQ h@IFew grains of Pepperz %}AI( +BIQ IPut all ingredients in a screw-top jar&}ǁIthen cover and shake well. Dressing Ikeeps indefinitely in the refrigeratorIand always shake before using. Makes '} 3/4 cup.( ?IFRENCH MUSHROOM SOUPQ VJ 4[ `GREATg m30 MINt HOT (} J3 C Water( CJ3 Chicken Bouillon CubesQ j@J1/2 lb fresh Mushroomsz )}AJ (slice 4, chop remainder)( GBJ1/4 C Onion (finely chopped)Q oJ1 C Evaporated Skimmed Milkz *}CJ1/8 tsp Salt( GJFew grains of Cayenne PepperQ rJ1 tbsp fresh Parsley (chopped)z +}+J( +JQ KIn a medium-sized saucepan bring the ,} Kwater, bouillon cubes, chopped( LKmushrooms, onion, milk, salt, andQ @Kcayenne pepper to a boil. Cover and -}vAKsimmer 30 minutes over low heat. Stir BKin parsley. Ladle soup into bowls and sprinkle with raw mushroom slices.z .}KPOTATO AND ONION SOUP( -K 72 7GREAT> B1 HRK nHOT K1 tbsp Butter or Margarinez /}K1 1/2 C Onion (chopped)( 4K5 C WaterQ sL4 C Potatoes (coarsely chopped)z 0} L2 tsp Salt( ?LFew grains of PepperQ r@L3 tbsp fresh Parsley (chopped)z 1}AL( +BLQ LIn a heavy, 4 to 6 quart pot melt the 2}ǁLmargarine over moderate heat. Stir in Lonion; cover and cook about 10 minutesLuntil soft. Add water, potatoes, salt,3}Land pepper and bring to a boil over Lmoderately high heat. Reduce heat to Mlow, cover the pot, leaving the lid 4}$Mslightly ajar, and simmer 40 to 50( vMminutes until potatoes are very tender@Mand flavors blended. Sprinkle withz 5}3AMparsley. Mash potatoes in soup bowl asyou eat.Q \MGAZPACHOz 6}M 4 GREAT 1 HR" COLD MA cold salad-soup from Spain that alsoMmakes a wonderful snack. It keeps for 7}#Mseveral days in the refrigerator.( +MQ vN3 C Cocktail Vegetable Juice (V-8)z 8}N1/2 C Green Onions (sliced)( EN1/2 C Green Pepper (diced)Q u@N1/2 C Cucumber (peeled and diced)z 9}AN1 1/2 tsp Wine Vinegar( @BN1 tsp Garlic (minced)Q `N1/4 tsp Saltz ;}BETIC JAMS DIABETIC JAMS DIABETIC JAMSB DIABETIC JAMS" DIABETIC MEAT DIABETIC MEAT DIABETIC MEAT@ DI }NFreshly Ground Black Pepper( @N2 drops Tabasco SauceQ TOz <}CO( OPut 2 C of the vegetable juice into a @Oblender or food processor. Add 1/4 C =}=AOeach of the green onion, green pepper BOand cucumber. Puree until smooth. Add Ovinegar, garlic, salt, pepper and the >}ǁOtabasco sauce. Blend again. Pour into Oa large bowl or pitcher and stir in Oremaining vegetable juice. Chill 1 Hr ?}$Oor longer. Serve remaining chopped( rvegetables to sprinkle on top of soup.PVIRGINIA'S VEGETABLE BEEF SOUPz @}P 11 EXCELLENT 3 1/4 HRS" tHOT PThick with barley, beef and vegetables@Pthis soup makes a perfect winterz A} APsupper.( +BPQ TPz B}P2 lbs Beef Soup Bones( lP1 lb Soup Beef/chuck cut in 1" cubes P1 1/2 C Onions (chopped)z C}P1 3/4 C Carrots (sliced)( BP1 3/4 C Celery (sliced)Q `Q2 Bay Leavesz D}Q4 Sprigs Parsley( 5Q2 tsp SaltQ b@Q1/8 tsp Pepperz E} AQ9 C Water( HBQ1 can Whole Tomatoes (16 oz.)Q kQ3/4 C Barley (uncooked)z F} Q3 tbsp fresh Parsley (chopped)( +QQ TQz G}QPut into a heavy, 4 to 6 quart pot theQbones, meat, onion, 1 C each of the Rcarrots and celery, the bay leaves, H}Rparsley sprigs, salt, pepper and the Rwater and bring to a boil. Cover and @Rsimmer over low heat for about 2 1/2 I}ARhours. Lift out bones and when cool BRenough to handle, remove any meat fromRthem. Put meat back in soup; discard J}ǁRbones. Skim off any fat from surface Rof soup. Add tomatoes, barley and the Rremaining 3/4 C carrots and celery. K}RCover pot, leaving lid slightly ajar Rand cook 45 minutes to 1 hour until Svegetables and barley are tender. JustL}MSbefore serving, remove parsley sprigs Sand bay leaves and stir in choppedQ \parsley.z M}ASLINGUINI CARBONARA( -BS 42 DFANTASTIC 15 MINK HOT S1 pkg Linguini or Spaghetti (8 oz.) N}CS3 large Eggs( IS2/3 C Parmesan Cheese (grated)Q mS1/2 C Cooked Ham (diced)z O}OS1/4 tsp Salt( =SFresh Black PepperQ TTz P}T( TCook Linguini or Spaghetti according @Tto package directions and drain. WhileQ}ATLinguini cooks, beat eggs in a large BTserving bowl; add cheese, ham, salt Tand pepper. Add hot drained noodles R}ETand toss to mix. Serve immediately andhave the peppermill handy.Q fTCHEESY BAKED GRITSz S}T 8 GREAT 1 1/4 HR" 350F TServed as a side dish with baked ham Uor roast chicken and collard greens. T}U( +UQ h@U1 C Grits (uncooked)z U}AU1 1/2 C sharp Cheddar Cheese( C5 MINK KO-p ^1/4 C low-fat Cottage Cheesez z}!^1 1/2 tbsp ripe Banana (mashed)( ?^1 slice Raisin BreadQ l^ Few grains of Cinnamonz {}^( +^Q _Mix cottage cheese with mashed banana.|}K_Lightly toast the raisin bread; spread_with cheese mixture and sprinkleQ v@_lightly with cinnamon. If desired,z }}Jbroil for 30 seconds before serving. B_LOUISE'S BAKING POWDER BISCUITSQ W_ 14[ `GREATg m15 MINt 400F ~}_2 C Buttermilk Baking Mix( >_1/4 tsp Baking SodaQ n_3/4 C Skim Milk Buttermilkz }_3 tbsp Vegetable Oil( +_Q T`z }`Heat oven to 400F. Mix baking mix and `baking soda in a bowl. Mix buttermilk @`with oil; add to bowl and mix with a }A`fork. Drop tablespoons of the dough B`onto an ungreased baking sheet. Bake `10 minutes or until lightly browned. } Serve warm.( A`OATMEAL RAISIN MUFFINSQ W` 12[ `GREATg gk-kt 400F }8`1 C Regular or Quick Oats (uncooked) `1/2 C RaisinsQ ca2/3 C Skim Milkz }C@a1/3 C Apple Juice Concentrate (frozen)a1 C All-Purpose FlourQ g@a3 tsp Baking Powderz }Aa1/2 tsp Salt( HBa1 large Egg (slightly beaten)Q ga1/4 C Vegetable Oilz }a( +aQ vaIn a large bowl mix oats, raisins,z }amilk, and juice concentrate; let standa1 hour or refrigerate overnight. Line ba 12-cup muffin pan with paper baking }$bcups or use a nonstick muffin pan.( bHeat oven to 400F. Mix flour, baking @bpowder and salt. Stir egg and oil into}$Aboat mixture. Add flour mixture and( Bbquickly stir with a fork just until bmoistened; mixture should be lumpy. }ǁbSpoon into muffin cups and bake 15 to b20 minutes until golden brown. Serve bwarm or cold. Muffins may be frozen }and reheated before serving.( @bSPICY RAISIN PANCAKESQ Wc 10[ _GOODg l5 MINt HOT }+cDelicious with unsweetened applesauce.cQ t@c1 1/2 slices White Bread (diced)z } Ac1 large Egg( GBc1/2 C low-fat Cottage CheeseQ ic1/4 tsp Baking Powderz }c1/4 tsp Ground Ginger( @c1/8 tsp Ground ClovesQ bc2 tbsp Raisinsz }c1/2 tsp Vegetable Oil( +cQ Tdz }JdPut all ingredients, except raisins dand oil, into a blender or foodQ @dprocessor and blend until smooth. Add }Adraisins and blend a few seconds longerBduntil slightly broken up. Heat oil in dheavy skillet over a moderately high }ǁdheat. Drop batter by tablespoons into dskillet. Cook about 30 seconds until dgolden brown on bottom; turn and cook }30 seconds longer. Serve hot.( CdMISS CATHEY'S CORN BREADQ Ve 6[ `GREATg m3/4 HRt 400F }e2 tbsp Butter or Margarine( >e1 C White Corn MealQ l@e1 tbsp All-Purpose Flourz }Ae2 tsp Baking Powder( >Be1/2 tsp Baking SodaQ pe1 1/4 C Skim Milk Buttermilkz }Ce( +eQ eHeat oven to 400F. Put butter in an 8"}Mesquare baking pan and put in oven to eheat. Mix corn meal, flour, bakingQ fpowder and baking soda in a large bowl}fWhen butter is hot and sizzling, add fbuttermilk to flour mixture and mix @fwell. Pour into hot pan and bake 25 to}$Af35 minutes until golden brown. Cut( Ginto 6 pieces and serve hot.Q ^fSPOONBREADz }f 6 GREAT 45 MIN" a350F fSpoonbread is delicious with roast or fbroiled meat.z }f( +fQ sg1/2 C White or Yellow Corn Mealz }g2 C Skim Milk( ;g1 tbsp MargarineQ `@g3/4 tsp Saltz }@Ag2 large Eggs (yolks & whites seperate)Bg1/2 tsp Baking PowderQ Tgz }g( gMix corn meal and milk in a saucepan gand bring to a boil over moderate heat}tgstirring constantly to prevent lumpinggand sticking. When thick and boiling, hremove from heat and stir in thez }hmargarine and salt. Let cool for 10 hminutes. Heat oven to 350F. Lightly @hgrease a 1 1/2 Quart baking dish or }Ahcasserole. Beat egg yolks and baking Bhpowder into corn meal mixture. In a hclean dry bowl beat egg whites with a }ǁhrotary beater or electric mixer until hstiff peaks form when beater is liftedhthen stir a small spoonful into the }$hcorn meal mixture then fold in the( vhremainder. Pour into prepared dish andibake 20 to 25 minutes until a palez } golden.( AiSKILLET SWEET POTATOESQ V@i 8[ mEXCELLENT 30 MINt HOT }Ai2 lbs Sweet Potatoes or( +Bi1 >Southern YamsQ fi1/2 C Orange Juicez } i1/2 C Water( Ei1 tbsp Butter or MargarineQ `i3/4 tsp Saltz }i( +iQ jPeel sweet potatoes with a vegetable }CMjpeeler and slice 1/4" thick. Put into ja large skillet with the remainingQ @jingredients and bring to a boil. Cover}Ajskillet and cook 20 to 30 minutes overBjmoderately high heat until the sweet jpotatoes are tender when pierced with } a knife.( =jEGGPLANT AU GRATINQ Vj 6[ `GREATg m1/2 HRt 350F }@jGood with baked or broiled fish, with jchicken or with lamb.Q Tkz }k( =k1 1/2 lbs EggplantQ g@k2 tsp Vegetable Oilz }Ak( +Bk7*7Q `kTOMATO SAUCEz }k*( +kQ k1 can Whole Tomatoes (drained, 16 oz.)}k1/3 C Onion (chopped)( Bk1/2 tsp Garlic (minced)Q al1/2 tsp Basilz }l1/2 tsp Salt( 9l1/8 tsp PepperQ r@l1 tbsp fresh Parsley (chopped)z }Al( +Bl9*9Q blCHEESE TOPPINGz }l*( +lQ pl3/4 C low-fat Cottage Cheesez } l1 large Egg( ;l2 tbsp Skim MilkQ `m1/2 tsp Saltz }!m4 tbsp Parmesan Cheese (grated)( +mQ T@mz }AmHeat oven to 350F. Slice eggplant 1/2"Bmthick. Spread oil on a baking sheet, mput eggplant slices on it then turn }ǁmthem over. Cover tightly with aluminummfoil and bake 15 minutes. Turn slices mover, cover and bake 15 minutes more. }mWhile eggplant cooks, prepare Tomato mSauce: Mix tomatoes, onion, garlic andnbasil in a saucepan; bring to a boil, }vnstirring to break up tomates. Cover nand cook over moderate heat 20 minutes@nuncover and cook 5 minutes longer.z }#AnStir in salt, pepper and parsley.( Bn(There should be 1 cup sauce). Cheese nTopping: Put cottage cheese, egg, the }CMnmilk, salt and 2 tbsp of the Parmesan nin a blender or food processor andQ nblend until smooth. TO ASSEMBLE: Heat }#noven to 375F. Arrange half of the( neggplant slices in the bottom of an o8" square baking dish. Cover with the }$otomato sauce then remaing eggplant( oslices. Spread with cheese topping and@osprinkle with remaining 2 tablespoons }LAoparmesan. Bake 25 to 30 minutes until bubbling hot and lightly browned.Q _oEGG POUCHESz }o 2 EXCELLENT 5 MIN" ;HOT o2 tbsp MargarineQ ho3 Eggs (well beaten)z }o1/2 medium Tomato (chopped)( Co2 Green Onions (chopped)Q np1/2 C Hard Cheese (grated)z }p1/2 tsp Salt( 9p1/4 tsp PepperQ `@p2 Pita Breadz }Ap( +BpQ pMelt margarine in small, heavy skillet}vpthen combine eggs, cheese, vegetables,psalt and pepper. Pour into skillet andpcook over low heat. Meanwhile, cutz }^ppockets in the bread with sharp knife.pFill the bread with the egg mixture and serve.z } qCORN CREOLE( -q 42 DVERY GOOD 10 MINK iHOT @q1/2 C Onion (chopped)z }$Aq1/2 C Green Pepper (cut in strips)( ;Bq2 tbsp MargarineQ `q1/2 tsp Saltz }q1/2 tsp Pepper( 6q1 tsp SugarQ dq2 C Corn Nibletsz }q( +qQ rSaute onions and green peppers in a }Mrheavy skillet. Add other ingredients rand cook about 8 minutes. Serve atQ Yonce.z }ArPOTATO AND SAUSAGE OMELET( -Br 42 7GREAT> D15 MINK tHOT r1/4 lb Sausage (garlic flavored)z }r1 tbsp Olive Oil( Er2 medium Potatoes (sliced)Q nr1/2 C Green Onions (diced)z }r6 Eggs (beaten with fork)( D20 MINK cHOT u1/4 C Margarinez } u3 Red Peppers (cut into rings)( Ku3 Green Peppers (cut into rings)Q tv6 small Onions (cut into wedges)z }v12 small Tomatoes (wedged)( <v Salt (to taste)Q g@v Pepper (to taste)z }Av( +BvQ vMelt margarine in skillet. Add peppers}ǁvand onions, saute over low heat for 10vminutes, stirring frequently. Add the vtomato wedges. Season with salt and }#vpepper. Cook 10 minutes, stirring( Afrequently. Serve hot.Q gwSTIR-FRY VEGETABLESz }w 6 GREAT 10 MIN" mixture boils and thickens slightly. ByRAISIN RICE PUDDINGQ Vy 3[ `GREATg m45 MINt HOT } y2 C Water( 7y1/4 tsp SaltQ py1 strip Orange Peel (2 inch)z }!y (cut with a vegetable peeler)( Jy1/2 C converted Long Grain RiceQ `z (uncooked)z }z1/3 C Raisins( iz1 can Evaporated Skim Milk (13 oz.) @z1 tsp Vanilla Extractz }Az( +BzQ zIn heavy, medium size saucepan bring }Izwater, salt and orange peel to a boil.zStir in rice and raisins. WhenQ zsimmering, cover and cook over a low }zheat for 30 minutes until rice is veryztender. Stir in evaporated milk; cover{and cook 5 minutes longer. Scrape the }{mixture into a bowl; discard orange {peel and stir in vanilla. Let cool 10 @{to 15 minutes, stirring occasionally. }Serve warm or chilled.( C5 MINJ aCOLD 1 C Skim Milkz }2 tbsp Peanut Butter (smooth)( A2 tbsp nonfat Dry MilkQ i1/2 small ripe Bananaz }1/4 tsp Vanilla Extract( +€Q Tz }TPut all ingredients in a blender or a food processor and blend until smooth.z }( +Q Tz }D~}~}~ }~ }~ }}}ABETIC MEAT% DIABETIC MEATt DIABETIC MEAT DIABETIC MEAT DIABETIC MEAT@S DIABETIC PASTA DIABETIC PASTA. } DIABETIC POULTRY3 DIABETIC POULTRY+ DIABETIC POULTRY; DIABETIC POULTRY0 DIABETIC POULTRY) DIABETIC POULTRYA}7 DIABETIC POULTRYAy DIABETIC RICEI DIABETIC SOUPBM DIABETIC SOUPK DIABETIC SOUPO DIABETIC SOUPA{ DIABETIC SP}READi DIABETIC STARCHq DIABETIC VEGETABLEj DIABETIC VEGETABLEu DIABETIC VEGETABLEv DIABETIC VEGETABLE DIABE}GTICJAMSIABETIC STARCHq DIABETIC VEGETABLEj DIABETIC VEGETABLEu DIABETIC VEGETABLEv DIABETIC VEGETABLE DIABE EE