@L}5 _$% l0$)$$Hȱ$ UhL" `e$$%`$%`  R@W!( L(1   Y I`  d  Ld M * @  $ % CC$$)%1 Udߥ$9%: !0 S$% DD˙`  }J)Lr GRAPE JELLY  GREAT 5 MIN HOT @2 pkg or 2 tbsp Gelatin (unflavored) }A2 tbsp Lemon Juice (unsweetened) B1 bottle Grape Juice (24 oz.)  (unsweetened) }2 tbsp Liquid Sweetener   }In medium saucepan, soften gelatin in juices. Bring to a rolling boil and dissolving gelatin. } Boil 1 minute, remove from heat and @stir in sweetener. Pour into hot }Asterilized jars (1/2 pt.), seal, cool Band store in fridge.  }YIELD:- 1 1/2 pints APPLE JELLY  GREAT 5 MIN HOT }2 pkg or 2 tbsp Gelatin (unflavored) 2 tbsp Lemon Juice (unsweetened) 2 tbsp Liquid Sweetener }2 drops Red Food Color 2 drops Yellow Food Color @1 bottle Apple Juice or Apple Cider }A (unsweetened, 1 quart) B  }In medium saucepan, soften gelatin in juices. Bring to a rolling boil and dissolving gelatin. } Boil 1 minute, remove from heat and stir in sweetener and colorings. Pour }into hot, sterilized 1/2 pint jars. Seal, cool and store in fridge. Wait @5 hours or overnight before use. }A YIELD:- 1 Quart STRAWBERRY JAM } GREAT 10 MIN HOT 1 qt Strawberries (cleaned) 1/4 tsp Red Food Coloring }1 3/4 oz pkg Powdered Fruit Pectin ** 3-4 tsp Liquid Sweetener 1 tbsp Lemon Juice (unsweetened) }  @Crush strawberries in 1 1/2 quart }Asaucepan. Stir in liquid sweetener, Bfood color, powdered pectin and lemon juice. } Bring to a boil. Boil 1 minute, removefrom heat and continue to stir for 2 }minutes. Pour into freezer containers,cover and freeze. Thaw before serving.Store in fridge after opening. } YIELD:- 2 2/3 cups @ }A** Slim Set Pectin is one brand on theBmarket which is designed for use with artificial sweeteners which does }consequently give a better set. This brand should be available in most goodfood stores such as Safeway's. }RASPBERRY JAM  GREAT 10 MIN HOT In this recipe you substitute the }Raspberries for Strawberries as in theStrawberry Jam recipe. @PEACH JAM }A GREAT 10 MIN HOT B4 C Sliced Peaches (peeled) 3-4 tsp Liquid Sweetener }1 tbsp Lemon Juice (unsweetened) 1/2 tsp Ascorbic Acid 1 3/4 oz pkg Powdered Fruit Pectin }  Crush peaches in 1 1/2 qt saucepan. }Stir in Liquid sweetener, powdered pectin, lemon juice and ascorbic acid.@ !}ABring to a boil. Stir 1 minute, then Bremove from heat and continue to stir for 2 minutes. Pour into freezer "}containers, cover and freeze. Thaw before serving. Store in fridge after opening. #} YIELD:- 1 pint TOMATO HIGHBALL $} 1 GREAT 2 MIN COLD  Combine 1/3 cup tomato juice, 1 tsp @ lemon juice, 1/2 tsp Worcestershire %}A Sauce; B Pour on top of ice cubes in 8 oz glass&} fill with Club Soda; stir vigorously; garnish with finely cut parsley. ORANGE RUM COOLER '} 1 GREAT 2 MIN COLD Pour sugar free low calorie orange flavored soda on top of crushed ice in(} a tall glass; add 1/2 tsp imitation  Rum flavoring; add 1-2 dashes of Angostura Bitters; stir vigorously. )}A LIME SNAP B 1 GREAT 2 MIN COLD Pour sugar free, low calorie Lime *} 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. CHERRY BRANDY SWIZZLE ,} 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 HIGHBALL 1 GREAT 2 MIN 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. 1}A GRAPE FIZZ COCKTAIL B 1 GREAT 2 MIN 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. LEMONADE 4} 1 GREAT 2 MIN COLD  1 tbsp lemon juice or 1 tbsp canned @ unsweetened or frozen lemon juice; 5}A 1/2 tsp or less of artificial liquid B sweetener; water and ice cubes. Ice cubes last. 6} LIMEADE 1 GREAT 2 MIN COLD 1 tbsp unsweetened lime juice, fresh, 7} canned or frozen; 1/2 tsp or less of artificial liquid sweetener; water andice cubes. Ice cubes last. 8}EASY MEAT LOAF  6 GREAT 1 HR 350F @12 2 inch square Soda Crackers 9}A (crushed) B1 C Skim Milk 1 1/2 lb Ground Beef (lean) :}1 Egg (large) 1 1 1/2 oz env. dried Onion Soup Mix 2 tbsp fresh Parsley (chopped) ;}1/8 tsp Pepper   <}In large bowl soak crackers in milk for 10 minutes. Add the remaining @ingredients and mix well. Heat oven =}Ato 350F. Form meat mixture into a loafBshape in a baking pan or pack into an 8X4X2 inch loaf pan. Bake 1 hour. >} Before serving, pour off and discard fat from baking dish; unmold loaf onto?}a serving dish and cut into slices. STEAK AU POIVRE  1 GREAT 1/2 HR HOT @}1/2 tsp Cracked Pepper or fresh ground pepper @Lean Steak (about 4 oz after fat and A}Abone have been removed) B1/4 tsp Salt 1/4 tsp Worcestershire Sauce B}1/4 tsp Lemon Juice 1 tsp freh Parsley (chopped) 1 tsp Chives or green part of ScallionC} (snipped)   D}Press pepper evenly onto both sides ofsteak. Let stand about 20 minutes. @Heat a small heavy skillet over a 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 once. When done, remove steak to a plate and sprinkle with the remaining G}ingredients. ZUCCHINI LASAGNA  8 **** 1 1/2 HRS 350F H}1 pkg Lasagna Noodles (8 oz) 1 lb Lean Ground Beef @1/2 C Onion (chopped) I}A1/4 C Carrot (finely chopped) B3/4 tsp Salt 1/8 tsp Pepper J}3 cans Tomato Sauce (8 oz each) 1/2 tsp Basil 1/2 tsp Oregano K}1 1/2 C low-fat Cottage Cheese or partskim Ricotta Cheese 2 tbsp Skim Milk L}2 1/2 C fresh Zucchini (thin-sliced) 3 tbsp Parmesan Cheese (grated) @1 C part-skim Mozzarella Cheese (4 oz)M}A B The sauce may be made ahead, the N}cheese grated and zucchini sliced, butassemble the dish not more than 30 minutes before baking. O} Cook Lasagna noodles according to the package directions. P} Meanwhile,make tomato-beef sauce: @ Q}APut beef, onion, carrot, salt & pepperBin a large saucepan. Stir over a moderately low heat until meat is R}broken up. Cover & cook 20 minutes until meat is browned. Add the tomato sauce, basil & oregano; cover and S}simmer 20 minutes.  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: B Heat oven to 350F. Spread 1/2 cup of V}the 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}the Parmesan. Spread with the Cottage Cheese mixture and sprinkle with 1/2 C@of the Mozzarella. Cover with the Y}Aremaining Lasagna noodles, then the Bremaining tomato-beef sauce, Parmesan and Mozzarella. Bake 45 minutes until Z}hot and bubbling. Baked Lasagna may be frozen and reheated. TACOS [} 10 GREAT 15 MIN HOT 1 lb Ground Beef (lean) 1/4 C Onion (finely chopped) \}1/2 tsp Garlic (minced) 1 tsp Salt @1 can Taco Sauce (4 oz) ]}A1/2 C Tomato Juice B1 tbsp canned Green Chilies (chopped) 1 tsp Chili Powder ^}1/4 tsp Pepper 10 Taco Shells 1 C Iceberg Lettuce (shredded) _}1/2 C Green Pepper (diced) 1/2 C fresh Tomato (diced) 1/2 C Cheddar Cheese (2 oz., grated) `}  @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}chili powder and pepper. Cook over a moderately low heat 5 to 8 minutes until almost all the liquid has been c}absorbed. Scrape mixture into a strainer and let grease drain off. Reheat if necessary before serving. d}Divide meat between 10 Taco shells andserve remaining ingredients in small bowls to sprinkle over meat. e}AHAM STEAK WITH PIPERADE SAUCE B 4 GREAT 25 MINUTES HOT PIPERADE SAUCE:- f} This fresh-flavored sauce comes from the Basque country of Spain and is g}delicious also on Scrambled Eggs, Omelets, hamburgers or broiled fish. @ q}i}j}k}l}m}d DIABETIC BREADBf DIABETICn} 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 B1/4 tsp Salt 1 C Green Pepper (chopped) r}3/4 C Onion (chopped) 1 tsp Garlic (minced) 1 can Whole Tomatoes (16 oz.) s} (drained & liquid reserved) Few grains of pepper 1/4 tsp Thyme t}1 tbsp fresh Parsley (chopped)  @ u}AIn a small saucepan heat oil over a Bmoderate heat. Stir in green pepper, onion and garlic. Cover and cook 10 tov}15 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 uncovered 5 to 8 minutes until hot. Stir in parsley. MAKES: 1 2/3 C. x}Serve with Ham Steak.  @HAM STEAK:- y}A BTrim fat from a 1 lb., fully cooked Ham Steak and slash edge at 1 inch z}intervals to prevent curling. bring 1 tbsp water to a boil in a large skillet. Add ham steak, reduce heat {}to low, cover and cook 3 minutes each side until hot. Makes 4 servings. BARBECUED SPARERIBS |} 4 GREAT 1 HR 350F Preliminary simmering removes a lot of@fat from the ribs so they become a }}Amedium-fat instead of a high-fat meat Bexchange.  ~}Water 3 lbs Pork Spareribs  }BARBECUE SAUCE:-  1 tbsp Cornstarch } 1/2 C Tomato Juice  1/3 C Lemon Juice @ 1/4 C Cider Vinegar }A 2 tbsp Tomato Paste B 2 tbsp Onion (minced) 2 1/4 tsp Salt } 2 tsp dry Mustard 1/2 tsp Garlic (minced) 1/4-1/2 tsp Pepper } 4 drops Tobasco Sauce ! }!Bring 3-4 quarts water to a boil in a !large saucepan; add ribs and, when @!boiling, cover pan, leaving the lid }A!slightly ajar. Simmer for 30 minutes B!over low heat. Meanwhile prepare the !Barbecue Sauce: }! !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 }"uncovered 5 to 10 minutes more. Skim off any fat from sauce before serving."AUTUMN PORK CHOPS }" 2 GREAT 1/2 HOUR HOT "1 1/4 lb Pork Loin Chops (center-cut) #2 medium Carrots (sliced 1" thick) }#2 small Turnips (peeled & quartered) #1/3 C Onion (chopped) @#1 C Apple Juice or Cider (unsweetened)}A#1/2 C Water B#1 tsp Salt #1/4 tsp Dry Mustard }#Few grains of Pepper #2 medium Apples # (peeled, cored & coarsely chopped) }# # $Trim fat from pork chops. Broil chops }$5 minutes on each side until lightly $browned. Put chops into a large @$skillet; add carrots, turnips, onion, }A$apple juice, water, salt, mustard and B$pepper and bring to a boil. Cover and $simmer 10 minutes over moderately low }$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. %IRISH STEW @% 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 }%own recipes. The meat is cooked ahead %and chilled. During chilling, fat %which has cooked out of the meat }%hardens on top of the broth and is %easily removed. And instead of flour, &or fat and flour, some of the }&vegetables cooked with the meat are &pureed to thicken the gravy. @& }A& B&2 1/2-3 lbs Lamb Shanks (fat trimmed) &or 1 1/4 lbs lean boneless Lamb }&7 C Water &1 Bay Leaf &1 tsp Thyme }&1/8 tsp Pepper &1 tbsp Salt '2 C Onions (sliced) }'5 medium Potatoes (peeled, 1" chunks) '6 medium Carrots (peeled, 1" chunks) @'2 tbsp fresh Parsley (chopped) }A' B' '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 }(handle remove lamb meat from bones, (discard bones and fat. (Remove any @(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 }(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})and half the potatoes in a blender or )food processor. Blend until smooth @)then mix with stew. Just before }A)serving, sprinkle top of stew with theB)parsley. ) }MAKES:- about 9 CUPS. )OVEN-FRIED CHICKEN ) 4 GREAT 1 HR 375F })2 1/2 to 3 lb Chicken ) (cut into serving pieces) OR *2 to 2 1/2 lbs Chicken Parts }*2 tbsp Butter or Margarine *2 tbsp Lemon Juice @*1/2 tsp Garlic (minced) }A*1/2 tsp Salt B*1/4 tsp Paprika *1/8 tsp Pepper }*1/3 C Plain Dry Bread Crumbs * * }*Heat oven to 375F. Remove any bits of *fat from chicken; pull off skin or +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, }A+garlic, paprika and pepper. Dip each B+piece of chicken in the margarine +mixture and roll in bread crumbs to }+coat evenly. Place on a baking pan and+bake 1 hour. If desired, broil 1 to 2 minutes to brown. }+CHICKEN PAPRIKASH + 4 GREAT 1 HR HOT ,2 tsp Butter or Margarine },1/2 C Onion (chopped) ,1/3 C Green Pepper (chopped) @,1 Tomato (peeled, chopped) ***see note}A,1/2 tsp Garlic (minced) B,2 1/2-3 lb Chicken (in serving pieces),OR },2-2 1/2 lbs Chicken Parts ,1 1/2-2 tbsp Paprika (Hungarian) ,3/4 C Chicken Broth },1 tsp Salt ,2 tsp All-Purpose Flour -3/4 C Low Fat Yogurt (plain) }- - @-In large skillet melt butter over a }A-moderately low heat; when foaming, B-stir in onion, green pepper, tomato -and garlic. Cover and cook for 10 }-minutes. Meanwhile, pull off and then -discard chicken skin. Add paprika, -broth and salt to skillet and bring to}-a boil. Add chicken, cover and simmer -40 to 45 minutes until chicken is .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. . }.NOTE:- . .To peel tomato, drop into boiling }.water for 30 seconds. Rinse with cold water and pull off skin. /BAKED CHICKEN BARBECUE }/ 4 EXCELLENT 1 HR 350F /2 1/2 - 3 lb Chicken (serving pieces) @/OR }A/2 -2 1/2 lb Chicken Parts B/1 1/2 C Barbecue Sauce / }/ /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 0bake 15 minutes longer, basting every @05 minutes with sauce in pan. }A0 B0 0NOTE:- }0 0Make the Barbecue Sauce as per the 0recipe for Barbecued Spareribs else }where on this disk. 0HERBED ROAST CHICKEN 1 4 EXCELLENT 1 HR 350F }12 1/2 - 3 lb Chicken 11/4 tsp Salt @11/8 tsp Pepper }A12 tsp Lemon Juice B11 1/2 tsp Italian Herb Seasoning, 1Oregano or Tarragon }11 clove Garlic (large) 1 1 }1Heat oven to 350F. Remove bag of the 1innards and any fat that is inside the2chicken. Rinse chicken and pat dry }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 }A3over and bake another 20 minutes. TurnB3bird breast up and bake 20 minutes 3longer. Remove from oven, turn breast }3down and let stand 5 minutes before carving and serving. 3CHICKEN BREASTS FLORENTINE }3 4 GREAT 1/2 HR 375F 32 whole Chicken Breasts 4(skinned, boned & cut in half) }43 tbsp dry Bread Crumbs (plain) 42 tbsp Parmesan Cheese (grated) @42 tbsp Butter or Margarine }A42 tbsp Lemon Juice B41/2 tsp Salt 41/4 tsp Tarragon }41/8 tsp Pepper 41 pkg chopped Spinach (10 oz. frozen) 41/2 lb Mushrooms (sliced thin) }4 4 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:}5heat, stir in lemon juice, salt, the 5tarragon and pepper. Dip chicken in 5butter mixture (save about 2 tbsp) }5then in bread crumb mixture to coat. 5Put on a baking pan and bake 10 to 12 6minutes. Meanwhile, cook spinach }6according to package directions; drain6and keep warm. Heat butter mixture @6remaining in skillet over moderately }A6high heat; when hot, add mushrooms andB6cook for 1 to 2 minutes stirring 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 }6chicken breasts on top of spinach and 6spoon mushrooms over chicken. 7 }7NOTE:- 7 @7May also substitute Asparagus bunches }instead of the Spinach if desired. B7TARRAGON TURKEY SCALLOPINI 7 4 EXCELLENT 20 MIN HOT }71 1/4 lb Turkey Scallopini 7OR 7Boneless Chicken Breasts }72 tbsp all-purpose Flour 71 C Chicken Broth 81/2 tsp Lemon Juice }81/4 tsp Tarragon 81/8 tsp Salt @8Few grains of Pepper }A82 tsp Butter or Margarine B81 tbsp fresh Parsley (chopped) 8 }8 8If using chicken breasts, put them 8between 2 sheets of wax paper and }8pound gently with a mallet or heel of 8hand to flatten them. Dip meat in the 9flour and shake off excess. Mix 2 tsp }9of the leftover flour with 1/2 C of 9the broth, the lemon juice, tarragon, @9salt and pepper. In a large heavy }A9skillet melt butter over moderate heatB9When foaming, add meat and cook for 5 9minutes, turning once; meat should not}9brown. Remove cooked meat to a plate. 9Turn up heat under skillet and let the9bits on bottom of pan brown. Add the }9remaining 1/2 C broth to skillet and 9scrape skillet to loosen flavorful :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: :NOTE:- }: :Buy turkey scallopini or make them :yourself: Partially thaw a turkey }:breast, then slice the meat in long :thin slices off the bone. Use scraps for a stir-fry dish. };CHINESE CHICKEN LIVERS ; 4 EXCELLENT 15 MIN BROIL @;1 lb Chicken Livers }A;1/4 C Soy Sauce B;2 tbsp dry Sherry Wine ;1/2 tsp Garlic (minced) };1/2 tsp Ginger (ground) ;2 tbsp Green Onions or Scallions ; (minced) }; ; < } }> >Heat oven to 350F or use a toaster @>oven. Tear off an 11 inch long strip }A>of aluminum foil. Fold in half cross B>wise and place fish inside. Sprinkle >fish with remaining ingredients in }>order given. Crimp edges of foil >together firmly and place on a baking >sheet or pan. Bake 8 to 10 minutes }>until fish is no longer translucent in>the center. (Open package to check.) ?Serve fish in foil and open at table. }? ?NOTE:- @? }A?Frozen fish is best cooked without B?thawing. Remove a 12 or 16 oz. block ?from freezer; let stand 10 minutes at }?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 FISH @ 4 GREAT 15 MIN 400F }@1 1/2 lbs fresh or frozen Fish Fillets@ (Sole, Cod, Haddock or Flounder) @@ (cut into 4 portions) }A@2 tbsp Butter or Margarine B@2 tbsp Lemon Juice @1/2 tsp Salt }@1/8 tsp Pepper @Large pinch of Thyme @1/3 C dry Bread Crumbs (plain) }@ @ AHeat oven to 400F. Pat fish dry with }Apaper towel. Melt butter in a small Askillet; remove from heat, stir in @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 }Aor pan and bake 5 to 10 minutes this Adepending on thickness of fillet; fishAshould flake easily with a fork. If }Adesired, broil 1 to 2 minutes to brownAevenly. B }BNOTE:- B @BCook frozen fish without thawing.  }ABRemove from freezer, let stand for 15 BBminutes. Cut into portions. Prepare asBabove, increasing baking time to 20 to }30 minutes. BMEDITERRANEAN FISH STEW B 4 EXCELLENT 1/2 HR HOT  }B16 oz can Peeled Tomatoes B1 C Onions (sliced) C1 tsp Garlic (minced)  }C4 C Water C1 1/2 tsp Salt @C1/2 tsp Italian Herb seasoning OR  }AC Basil BC1/4 tsp Fennel Seeds (optional) C1 Bay Leaf }C2 drops Tabasco Sauce C2 C Potatoes (peeled, chopped) C1 lb frozen or fresh Fish Fillets }C (Cod, sole, Haddock or Flounder) C (cut into 1 1/2 inch squares) D2 tbsp fresh Parsley (chopped) }D4 tsp Parmesan Cheese (grated) D @D }ADIn a large saucepan bring tomatoes, BDonion and garlic to a simmer. Cover Dand cook for 10 minutes. Add water, }Dsalt, Italian seasoning, fennel seeds,Dbay leaf and Tabasco Sauce and bring Dto a boil. Add potatoes, cover and }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. BE ENOTE:- }E ECook frozen fish without thawing. ERemove 1 lb block from freezer; let }Estand 10 to 15 minutes. Cut into 1" squares and cook 5 to 7 minutes. FTUNA SALAD NICOISE }F 4 GREAT 45 MIN COOL F1/2 lb Green Beans @F1/4 tsp Thyme }AF1/4 tsp Basil BF1/2 C Special Oil and Vinegar DressingF7 oz can water-packed Tuna (drained) }F2 Anchovy Fillets (drained & minced) F4 C torn Romaine Lettuce F2 hard-cooked Eggs (peeled, quartered)}F1 C Cherry Tomatoes (halved) F2 tbsp fresh Parsley (chopped) G }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 }G2 tbsp of dressing to hot green beans Gand toss; let marinate 20 minutes or Glonger. In a small bowl, break up Tuna}Gmix with Anchovies and 2 tbsp more of Gdressing; let marinate 20 minutes or Hlonger. To ASSEMBLE Salad:  }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. H HSPECIAL OIL AND VINEGAR DRESSING: #}H H1/2 C Water I2 tbsp Vegetable Oil $}I2 tbsp Wine Vinegar I1/2 tsp Salt @IFew grains of Pepper %}AI BI IPut all ingredients in a screw-top jar&}Ithen cover and shake well. Dressing Ikeeps indefinitely in the refrigeratorIand always shake before using. Makes '}3/4 cup. IFRENCH MUSHROOM SOUP J 4 GREAT 30 MIN HOT (}J3 C Water J3 Chicken Bouillon Cubes @J1/2 lb fresh Mushrooms )}AJ (slice 4, chop remainder) BJ1/4 C Onion (finely chopped) J1 C Evaporated Skimmed Milk *}J1/8 tsp Salt JFew grains of Cayenne Pepper J1 tbsp fresh Parsley (chopped) +}J J KIn a medium-sized saucepan bring the ,}Kwater, bouillon cubes, chopped Kmushrooms, onion, milk, salt, and @Kcayenne pepper to a boil. Cover and -}AKsimmer 30 minutes over low heat. Stir BKin parsley. Ladle soup into bowls and sprinkle with raw mushroom slices. .}KPOTATO AND ONION SOUP K 7 GREAT 1 HR HOT K1 tbsp Butter or Margarine /}K1 1/2 C Onion (chopped) K5 C Water L4 C Potatoes (coarsely chopped) 0}L2 tsp Salt LFew grains of Pepper @L3 tbsp fresh Parsley (chopped) 1}AL BL LIn a heavy, 4 to 6 quart pot melt the 2}Lmargarine 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 Mminutes until potatoes are very tender@Mand flavors blended. Sprinkle with 5}AMparsley. Mash potatoes in soup bowl asyou eat. MGAZPACHO 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. M N3 C Cocktail Vegetable Juice (V-8) 8}N1/2 C Green Onions (sliced) N1/2 C Green Pepper (diced) @N1/2 C Cucumber (peeled and diced) 9}AN1 1/2 tsp Wine Vinegar BN1 tsp Garlic (minced) N1/4 tsp Salt ;}BETIC JAMS DIABETIC JAMS DIABETIC JAMSB DIABETIC JAMS" DIABETIC MEAT DIABETIC MEAT DIABETIC MEAT@ DI }NFreshly Ground Black Pepper N2 drops Tabasco Sauce O <}O 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 >}Otabasco sauce. Blend again. Pour into Oa large bowl or pitcher and stir in Oremaining vegetable juice. Chill 1 Hr ?}Oor longer. Serve remaining chopped vegetables to sprinkle on top of soup.PVIRGINIA'S VEGETABLE BEEF SOUP @}P 11 EXCELLENT 3 1/4 HRS HOT PThick with barley, beef and vegetables@Pthis soup makes a perfect winter A}APsupper. BP P B}P2 lbs Beef Soup Bones P1 lb Soup Beef/chuck cut in 1" cubes P1 1/2 C Onions (chopped) C}P1 3/4 C Carrots (sliced) P1 3/4 C Celery (sliced) Q2 Bay Leaves D}Q4 Sprigs Parsley Q2 tsp Salt @Q1/8 tsp Pepper E}AQ9 C Water BQ1 can Whole Tomatoes (16 oz.) Q3/4 C Barley (uncooked) F}Q3 tbsp fresh Parsley (chopped) Q Q 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}Rbones. 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}Sbefore serving, remove parsley sprigs Sand bay leaves and stir in chopped parsley. M}ASLINGUINI CARBONARA BS 4 FANTASTIC 15 MIN HOT S1 pkg Linguini or Spaghetti (8 oz.) N}S3 large Eggs S2/3 C Parmesan Cheese (grated) S1/2 C Cooked Ham (diced) O}S1/4 tsp Salt SFresh Black Pepper T 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}Tand toss to mix. Serve immediately andhave the peppermill handy. TCHEESY BAKED GRITS 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 U @U1 C Grits (uncooked) U}AU1 1/2 C sharp Cheddar Cheese BU (grated, 6 oz.) U1/4 C Butter or Margarine V}U1/2 C Skim Milk U2 large Eggs U1 tsp Dry Mustard W}U1/8 tsp Salt U2 drops Tabasco Sauce VFew grains of Cayenne Pepper X}V V @VHeat oven to 350F. Cook grits as to Y}AVpackage directions. Remove from heat, BVadd cheese and butter and stir until Vmelted. Stir in remaining ingredients Z}Vand pour into a lightly greased 1 1/2 Vto 2 quart baking dish. Bake 1 hour Vuntil a knife inserted in the center [}comes out clean. VCASSEROLE QUICHE W 4 GREAT 1 HR 350F \}W2 large Eggs W2 C Skim Milk @W1 C Cooked Ham (diced) ]}AW (trim off the fat) BW20-2 inch Saltine Crackers W3/4 C sharp Cheddar Cheese ^}W (grated, 3 oz.) W W _}WHeat oven to 350F. Beat eggs in a Wlarge bowl; stir in milk. Crush the Xcrackers as you drop them into the `}Xmilk mixture. Stir in ham and cheese. XPour mixture into a 1 1/2 QT casserole@Xand bake 50 to 60 minutes, until set a}AXand lightly browned. Let cool for 5 minutes before serving. XPIZZA QUICHE b}X 8 SUPER 1 HR 375F X1 can Tomato Sauce (16 oz.) X1/4 C Parmesan Cheese (grated) c}X1/4 tsp Salt X1/4 C Onion (minced) Y1/4 tsp Garlic (minced) d}Y1/2 tsp Basil Y2 large Eggs @Y1/2 C Skim Milk e}AY1/8 tsp Pepper BY3 tbsp fresh Parsley (chopped) Y1 baked 9-inch Pie Shell f}Y (home-made or frozen) Y Y g}YIn a medium-sized saucepan bring the Ytomato sauce, onion, garlic and basil @\to a boil. Cover and simmer 15 minutesq}BRECIPE DATBhRECIPE IDXA\over low heat. Let cool 15 minutes or B\longer. Heat oven to 375F. Beat eggs \in a bowl; stir in milk, cheese, salt,r}\pepper, tomato mixture and 2 tbsp of \the parsley. Pour into baked pie shell\and sprinkle with remaining 1 tbsp of s}\parsley. Bake 25 to 30 minutes until \filling is set in center. Place pie ]pan on a wire rack to cool for 10 t}minutes before cutting. Serve warm. ]DOUBLE CHEESE MUFFIN @] 1 GOOD 5 MIN BROIL u}A]2 tbsp Sharp Cheddar B] (grated or finely diced) ]2 tbsp low-fat Cottage Cheese v}] Salt ] Pepper ]1/2 English Muffin w}] ] ^Mix cheese and season with salt and x}^pepper. Lightly toast the muffin half.^Spread cheese mixture over muffin and broil until Cheddar begins to melt. y}A^BANANA CHEESEWICH B^ 1 GOOD 5 MIN ---- ^1/4 C low-fat Cottage Cheese z}^1 1/2 tbsp ripe Banana (mashed) ^1 slice Raisin Bread ^ Few grains of Cinnamon {}^ ^ _Mix cottage cheese with mashed banana.|}_Lightly toast the raisin bread; spread_with cheese mixture and sprinkle @_lightly with cinnamon. If desired, }}broil for 30 seconds before serving. B_LOUISE'S BAKING POWDER BISCUITS _ 14 GREAT 15 MIN 400F ~}_2 C Buttermilk Baking Mix _1/4 tsp Baking Soda _3/4 C Skim Milk Buttermilk }_3 tbsp Vegetable Oil _ ` }`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. `OATMEAL RAISIN MUFFINS ` 12 GREAT ---- 400F }`1 C Regular or Quick Oats (uncooked) `1/2 C Raisins a2/3 C Skim Milk }a1/3 C Apple Juice Concentrate (frozen)a1 C All-Purpose Flour @a3 tsp Baking Powder }Aa1/2 tsp Salt Ba1 large Egg (slightly beaten) a1/4 C Vegetable Oil }a a aIn a large bowl mix oats, raisins, }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. }bSpoon 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 PANCAKES c 10 GOOD 5 MIN HOT }cDelicious with unsweetened applesauce.c @c1 1/2 slices White Bread (diced) }Ac1 large Egg Bc1/2 C low-fat Cottage Cheese c1/4 tsp Baking Powder }c1/4 tsp Ground Ginger c1/8 tsp Ground Cloves c2 tbsp Raisins }c1/2 tsp Vegetable Oil c d }dPut all ingredients, except raisins dand oil, into a blender or food @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 }dheat. Drop batter by tablespoons into dskillet. Cook about 30 seconds until dgolden brown on bottom; turn and cook }30 seconds longer. Serve hot. dMISS CATHEY'S CORN BREAD e 6 GREAT 3/4 HR 400F }e2 tbsp Butter or Margarine e1 C White Corn Meal @e1 tbsp All-Purpose Flour }Ae2 tsp Baking Powder Be1/2 tsp Baking Soda e1 1/4 C Skim Milk Buttermilk }e e eHeat oven to 400F. Put butter in an 8"}esquare baking pan and put in oven to eheat. Mix corn meal, flour, baking 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 into 6 pieces and serve hot. fSPOONBREAD }f 6 GREAT 45 MIN 350F fSpoonbread is delicious with roast or fbroiled meat. }f f g1/2 C White or Yellow Corn Meal }g2 C Skim Milk g1 tbsp Margarine @g3/4 tsp Salt }Ag2 large Eggs (yolks & whites seperate)Bg1/2 tsp Baking Powder g }g gMix corn meal and milk in a saucepan gand bring to a boil over moderate heat}gstirring constantly to prevent lumpinggand sticking. When thick and boiling, hremove from heat and stir in the }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 }hrotary 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 hremainder. Pour into prepared dish andibake 20 to 25 minutes until a pale }golden. iSKILLET SWEET POTATOES @i 8 EXCELLENT 30 MIN HOT }Ai2 lbs Sweet Potatoes or Bi Southern Yams i1/2 C Orange Juice }i1/2 C Water i1 tbsp Butter or Margarine i3/4 tsp Salt }i i jPeel sweet potatoes with a vegetable }jpeeler and slice 1/4" thick. Put into ja large skillet with the remaining @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 GRATIN j 6 GREAT 1/2 HR 350F }jGood with baked or broiled fish, with jchicken or with lamb. k }k k1 1/2 lbs Eggplant @k2 tsp Vegetable Oil }Ak Bk************ kTOMATO SAUCE }k************ k k1 can Whole Tomatoes (drained, 16 oz.)}k1/3 C Onion (chopped) k1/2 tsp Garlic (minced) l1/2 tsp Basil }l1/2 tsp Salt l1/8 tsp Pepper @l1 tbsp fresh Parsley (chopped) }Al Bl************** lCHEESE TOPPING }l************** l l3/4 C low-fat Cottage Cheese }l1 large Egg l2 tbsp Skim Milk m1/2 tsp Salt }m4 tbsp Parmesan Cheese (grated) m @m }AmHeat oven to 350F. Slice eggplant 1/2"Bmthick. Spread oil on a baking sheet, mput eggplant slices on it then turn }mthem 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, }nstirring to break up tomates. Cover nand cook over moderate heat 20 minutes@nuncover and cook 5 minutes longer. }AnStir in salt, pepper and parsley. Bn(There should be 1 cup sauce). Cheese nTopping: Put cottage cheese, egg, the }nmilk, salt and 2 tbsp of the Parmesan nin a blender or food processor and 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 }Aoparmesan. Bake 25 to 30 minutes until bubbling hot and lightly browned. oEGG POUCHES }o 2 EXCELLENT 5 MIN HOT o2 tbsp Margarine o3 Eggs (well beaten) }o1/2 medium Tomato (chopped) o2 Green Onions (chopped) p1/2 C Hard Cheese (grated) }p1/2 tsp Salt p1/4 tsp Pepper @p2 Pita Bread }Ap Bp pMelt margarine in small, heavy skillet}pthen combine eggs, cheese, vegetables,psalt and pepper. Pour into skillet andpcook over low heat. Meanwhile, cut }ppockets in the bread with sharp knife.pFill the bread with the egg mixture and serve. }qCORN CREOLE q 4 VERY GOOD 10 MIN HOT @q1/2 C Onion (chopped) }Aq1/2 C Green Pepper (cut in strips) Bq2 tbsp Margarine q1/2 tsp Salt }q1/2 tsp Pepper q1 tsp Sugar q2 C Corn Niblets }q q rSaute onions and green peppers in a }rheavy skillet. Add other ingredients rand cook about 8 minutes. Serve at once. }ArPOTATO AND SAUSAGE OMELET Br 4 GREAT 15 MIN HOT r1/4 lb Sausage (garlic flavored) }r1 tbsp Olive Oil r2 medium Potatoes (sliced) r1/2 C Green Onions (diced) }r6 Eggs (beaten with fork) r Salt (to taste) s Pepper (to taste) }s s @sPlace sausage in small skillet; cover }Aswith water. Bring to boil; boil 5 Bsminutes. Drain. Peel sausage and dice.sHeat oil in skillet. Add sausages and }spotatoes; fry until browned. Stir in sonion, saute. Remove sausages and the svegetables. Add eggs to skillet. Then }ssprinkle with meat and vegetables. sCook over low heat without stirring. tAs eggs set on bottom, lift edges and }tallow uncooked mixture to run under neath. Remove omelet from pan & serve.@tSAVORY BAKED BEANS AND HAMBURGER }At 4 EXCELLENT 20 MIN HOT Bt2 tbsp Margarine t1/3 C Onions (sliced) }t2/3 C Celery (diced) t1/2 lb Ground Beef (lean) t2 2/3 C canned Kidney Beans-undrained }t2 tbsp Worcestershire Sauce t3/4 tsp Salt u1/3 C Tomato Juice }u u @uMelt margarine in heavy skillet. Add }Auonion, celery, beef and cook uncoveredBuabout 10 minutes. Add rest ingredientsand heat. Serve hot. }uRED AND GREEN PEPPER POT u 6 GREAT 20 MIN HOT u1/4 C Margarine }u3 Red Peppers (cut into rings) u3 Green Peppers (cut into rings) v6 small Onions (cut into wedges) }v12 small Tomatoes (wedged) v Salt (to taste) @v Pepper (to taste) }Av Bv vMelt margarine in skillet. Add peppers}vand onions, saute over low heat for 10vminutes, stirring frequently. Add the vtomato wedges. Season with salt and }vpepper. Cook 10 minutes, stirring frequently. Serve hot. wSTIR-FRY VEGETABLES }w 6 GREAT 10 MIN HOT w1 tbsp Cornstarch @w1 1/2 tbsp Soy Sauce }Aw3/4 C Chicken Broth Bw2 tsp Oil w1 small Garlic Clove (cut in half) }w2 C Broccoli Flowerets w1 1/4 C Broccoli Stems w (peeled, diagonally sliced) }w1 1/4 C Carrots (diagonally sliced) w2 C Zucchini (diagonally sliced) x1/4 tsp Salt }x x @xMix cornstarch, soy sauce and 1/4 Cup }Axof the broth. In a large skillet or a BxWOK, heat oil over very high heat xuntil hot but not smoking. Add garlic }xand stir-fry for about 30 seconds; xremove and discard. Add the broccoli xflowerets and stems and carrots; stir }xfry 1 to 2 minutes. Add zucchini and xstir fry 1 minute longer. Add salt andyremaining 1/2 cup chicken broth, cover}yand cook 1 minute. Stir up cornstarch ymixture, stir into vegetables in the @yskillet and continue stirring until }mixture boils and thickens slightly. ByRAISIN RICE PUDDING y 3 GREAT 45 MIN HOT }y2 C Water y1/4 tsp Salt y1 strip Orange Peel (2 inch) }y (cut with a vegetable peeler) y1/2 C converted Long Grain Rice z (uncooked) }z1/3 C Raisins z1 can Evaporated Skim Milk (13 oz.) @z1 tsp Vanilla Extract }Az Bz zIn heavy, medium size saucepan bring }zwater, salt and orange peel to a boil.zStir in rice and raisins. When 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. B{STRAWBERRY BUTTER { GREAT 5 MIN COLD }{3 or 4 medium fresh Strawberries or {unsweetened frozen strawberries {(thawed) }{1/4 C Unsalted Margarine or Butter { (room temperature) | }| |Mash strawberries well with a fork. @|Add margarine and beat with electric }A|mixer until mixture is smooth and B|fluffy. | }MAKES:- 5 tablespoons ************** |FLUFFY WHIPPED TOPPING | GREAT 15 MIN COLD }|1 tsp unflavored Gelatine |1 tbsp Lemon Juice }1 tsp Orange Juice (frozen concentrate}}thawed) }1 tsp Vanilla Extract OR @}1/2 tsp Almond Extract }A}1/2 C Nonfat Dry Milk B}1/2 C Ice Water } }} } }Put beaters from electric mixer and a }}small mixing bowl, preferably metal, }in refrigerator or freezer to chill. ~Sprinkle gelatin over lemon juice in a}~small custard cup. Place custard cup ~in a small pan of simmering water and @~heat until gelatin is completely }A~dissolved. Remove from water, add the B~juice concentrate and vanilla and let ~cool 5 minutes. Pour milk powder and }~ice water into chilled bowl and beat ~until stiff peaks hold when beater is ~lifted. Continue beating while slowly }~pouring in gelatin mixture. Beat 1 to ~2 minutes longer until stiff.  } MAKES:- 2 Cups ******* @ }ATopping keeps several days in the refrigerator. STRAWBERRY SHAKE } 1 GREAT * 5 MIN COLD 1 C Skim Milk 1 tsp Vanilla Extract }1 C fresh or unsweetened frozen Strawberries } Put all ingredients in a blender or a food processor and blend until smooth.}APEANUT BUTTER AND BANANA THICK SHAKE B 1 GREAT 5 MIN COLD 1 C Skim Milk }2 tbsp Peanut Butter (smooth) 2 tbsp nonfat Dry Milk 1/2 small ripe Banana }1/4 tsp Vanilla Extract € }Put all ingredients in a blender or a food processor and blend until smooth. } } } }  }  }  } }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}TICJAMSIABETIC STARCHq DIABETIC VEGETABLEj DIABETIC VEGETABLEu DIABETIC VEGETABLEv DIABETIC VEGETABLE DIABE