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Retiredpostal | 1 Feb 17:22

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Splenda Oatmeal Raisin Cookies

1 1/2 C. all-purpose flour 
1 tsp. baking soda 
1 tsp. ground cinnamon 
1 C. butter (I use unsalted sweet), softened 
1 C. Splenda Blend for Baking, or 1/2 C. Splenda + 1/2 C. granulated Sugar 
1 Tb. molasses 
2 large eggs 
1 1/2 tsp. vanilla extract 
3 C. old-fashioned oatmeal 
1 C. raisins

Preheat oven to 350 degrees F. 
Stir together flour, soda and cinnamon. Set aside. 
Beat butter and Splenda Baking Blend at med. speed with an electric mixer until fluffy. 
Add eggs, one at a time, and mix well. 
Add molasses and vanilla and beat until well blended. 
Gradually add flour mixture, beating at low speed until blended. 
Stir in oats and raisins. 
Drop dough by rounded tablespoons onto a lightly greased baking sheet. 
Bake at 350 degrees F for 10-12 minutes or until lightly browned. 
Cool slightly on baking sheet. Remove to wire racks and cool completely. 
***Note: I like to make just a few at a time. I freeze the rest of the dough in individual servings between wax
paper, and then add a few minutes to the frozen dough's cooking time. This helps me to not overindulge.

Chicken Bake with Vegetables

1 2/3 cups hot water
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Retiredpostal | 1 Feb 17:21

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Broccoli, Corn, And Tomato Skillet

Fresh corn cut from the cob can't be beat, but canned corn will speed
the prep time when corn season ends.

5 cups broccoli florets
2 Tbs. olive oil
2-1/2 cups cut fresh sweet corn (3 large or 5 medium ears) or one
15-1/4 oz. can whole kernel corn, rinsed and drained
2 medium tomatoes, peeled, seeded, and cut up (1-1/4 cups)
1 to 2 Tbs. margarine or butter
1 Tbs. snipped fresh marjoram or 1 tsp. dried marjoram, crushed
1/2 tsp. garlic salt
1/4 tsp. pepper

In a heavy large oven-proof skillet cook and stir broccoli in hot oil
over medium-high heat or over hot coals for 4 minutes. Add the fresh
or canned corn, tomatoes, and enough margarine or butter to moisten;
cook and stir about 4 minutes more or till vegetables are
crisp-tender. Stir in marjoram, garlic salt and pepper. Makes 10
side-dish servings (6 cups).

Cheese-Stuffed Grilled Potatoes

You can grill and stuff the potatoes ahead of time, then freeze, if
you like. Add about 20 minutes to the reheating time for frozen
potatoes.

5 large baking potatoes (6 to 8 oz. each)
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Retiredpostal | 1 Feb 17:22

Famous Recipes - Recipes


  TENNESSEE Corn Fritters 
2 cups freshly grated creamed corn 
2 eggs, lightly beaten 
4 heaping tablespoons flour 
1 teaspoon baking powder 
1 teaspoon salt 
Freshly ground black pepper 
Mix all ingredients together. Drop the batter by generous tablespoons into a 
very lightly greased nonstick pan. Cook like pancakes, about 1 minute on each 
side, turning once when lightly browned. Serve with barbecued spareribs, 
salsa and sour cream, maple syrup or honey. Yield: 2 dozen fritters. 
********************** 
43.  TEXAS Sheet Cake 
For the Cake 
2 C Sugar 
2 C All-purpose flour 
1/4 C Cocoa 
1 t Baking soda 
1 t Cinnamon 
1/2 C Butter (1 stick), melted 
1/2 C Buttermilk 
1/2 C Canola or other vegetable oil 
1 C Water 
2 Eggs, lightly beaten 
1 t Vanilla extract 
Preheat oven to 400°F. Grease and flour a 9 x 13 x 2-inch baking pan. Sift 
together the sugar, flour, cocoa, baking soda and cinnamon, and set aside. 
Stir together the remaining ingredients.  Mix the wet ingredients with the 
dry ingredients, stirring until smooth. The batter will be rather thin. Pour
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Retiredpostal | 1 Feb 17:21

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ASPARAGUS WITH PEANUT SAUCE

Yield: 6 servings
Source: 1,001 Delicious Recipes for People with Diabetes
Book Info: http://diabeticgourmet.com/book_archive/details/22.shtml
Print Version: http://diabeticgourmet.com/recipes/html/567.shtml

INGREDIENTS

-  2 tablespoons reduced-fat peanut butter
-  1/4 cup sugar
-  2-3 tablespoons reduced-sodium tamari soy sauce
-  3-4 teaspoons rice wine (sake) or dry sherry
-  1 teaspoon grated gingerroot
-  1/2 pounds asparagus spears, cooked until crisp-tender, chilled

DIRECTIONS

Mix peanut butter, sugar, soy sauce, rice wine, and
gingerroot until smooth. Arrange asparagus on serving
platter, spoon peanut sauce over.

Nutritional Information Per Serving
Calories: 95, Fat: 2.3 g, Cholesterol: 0 mg,
Sodium: 246 mg, Protein: 4.8 g, Carbohydrate: 15 g
Diabetic Exchanges: 3 Vegetable, 1/2 Fat

-----------------------------------------------------------------------------------------------------------------------------------------
SUCCOTASH
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Retiredpostal | 1 Feb 17:21

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PEAR AND APPLE SAUCE

Yield: 4 servings
Source: Light and Easy Diabetes Cuisine
Book Info: http://diabeticgourmet.com/book_archive/details/24.shtml
Print Version: http://diabeticgourmet.com/recipes/html/577.shtml

INGREDIENTS

-  2 ripe Anjou or Bose pears
-  2 Granny Smith or Golden Delicious apples
-  1/2 cup fresh cranberries
-  2 tablespoons frozen orange juice concentrate
-  1 cinnamon stick
-  1/2 teaspoon pure vanilla extract
-  1/4 teaspoon freshly grated nutmeg
-  4 walnut halves

DIRECTIONS

Cut pears and apples in half and core.

Place in a medium-size saucepan with remaining ingredients
except walnuts and bring to a boil. Reduce heat, cover and
simmer over low heat 10 to 20 minutes until fruit is tender.

Discard cinnamon stick. Strain through food mill and serve
warm or chilled, topped with a walnut half.
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Retiredpostal | 1 Feb 17:20

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PARSLEY POTATO SALAD

Yield: 6 servings
Source: The New American Heart Association Cookbook
Book Info: http://diabeticgourmet.com/book_archive/details/95.shtml

INGREDIENTS

-  2 cups diced cooked red potatoes (2 to 3 medium)
-  1/2 cup diced celery (1 rib)
-  2 tablespoons snipped fresh parsley
-  1 tablespoon chopped onion
-  1 tablespoon chopped red bell pepper
-  1-1/2 teaspoons cider vinegar
-  1 teaspoon dry mustard
-  1/2 teaspoon celery seeds
-  1/4 teaspoon salt
-  1/8 teaspoon pepper
-  1/4 cup fat-free, cholesterol-free or light,
   reduced-calorie mayonnaise
-  Lettuce (optional)
-  Pimiento or red bell pepper strips (optional)

DIRECTIONS

In a large bowl, combine potatoes, celery, parsley, onion,
bell pepper, vinegar, mustard, celery seeds, salt, and
pepper, tossing lightly. Stir in mayonnaise, mixing well.
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Retiredpostal | 1 Feb 19:13

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Beef Tips With Rice 
Serves: 4
Ingredients: 
1 lb. round steak, cut into strips
1/2 lb. mushrooms, chopped
1 medium onion, chopped
1 can Ro-tel tomatoes
1 bell pepper, chopped
cajun seasoning, to taste
Preparation: 
Brown the beef, onion, green pepper, and mushrooms in small amount of oil. Cook about 
5 minutes, until vegetables wilt and meat is brown. Remove from heat. Add Ro-tels and 
Cajun seasoning. Bring to a boil, then lower heat to a simmer. Cook 15 minutes. Serve over rice.

Homemade Potato Soup I 
Ingredients: 
6 Potatoes; pared, cut in bite- size pieces 
2 Leeks; washed, sliced 
2 Onions, chopped 
1 Carrot; scraped, sliced 
1 Stalk celery, sliced 
4 Chicken bouillon cubes 
1 tablespoon Parsley flakes 
4 cups Water 
1 1/2 teaspoons Salt 
Pepper 
2 tablespoons Butter 
13 ounces Evaporated milk (1 can) 
Chopped chives, for garnish
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Retiredpostal | 1 Feb 19:13

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Angelic Cupcakes
1 box (16 ounces) angel food cake mix     
1 1/4 cups cold water     
1/4 teaspoon peppermint extract (optional)  
Red food coloring   
4 1/2 cups thawed frozen light whipped topping    
Green food coloring (optional)  
Preheat oven to 375F. Line 12 medium muffin cups with paper liners; set aside. 
Beat cake mix, water and peppermint extract, if desired, in large bowl with electric mixer 
at low speed 30 seconds. Increase speed to medium and beat 1 minute. 
Pour half of batter into medium bowl; carefully in 9 drops red food coloring. 
In each muffin cup, alternate spoonfuls of white and pink batter, filling baking cups
 three-fourths full. Bake 11 minutes or until cupcakes are golden with deep cracks on top. 
Remove to wire rack. Cool completely. Divide two-thirds of whipped topping between two
 small bowls. Add 2 drops green food coloring to one-third of whipped topping; stir gently
 to combine. Add 2 drops red food coloring to one-third of whipped topping; stir gently to combine. 
Frost cupcakes with red, green and white 
whipped topping as desired. Refrigerate leftovers. Makes 36 servings

Savory Turkey Breast
6 1/2 lb. bone-in turkey breast - thawed if frozen
1 med. onion (1/2 cup) - chopped
1 med. stalk celery (1/2 cup) - chopped
1 dried bay leaf
1 tsp. salt
1/2 tsp. coarsely ground pepper
1 tsp. chicken bouillon granules
1/2 cup water
Remove gravy packet or extra parts from turkey breast. Place onion, celery and bay leaf
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Retiredpostal | 1 Feb 19:12

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MACADAMIA CHOCOLATE TORTE
Serving Size  : 1 pie  
CRUST
1/4  cup unsalted butter
4 tablespoons   Sugar
1 egg
3/4 cup flour
FILLING
1 pound whole macadamia nuts
1 pound dark Belgian chocolate
2 cups whipping cream
GARNISH
Shaved white chocolate
Whipped cream
Additional nuts
Chill a 10-inch pie pan for 30 minutes. Preheat oven to 350 degrees. 
FOR CRUST: Beat sugar and butter until light and fluffy. Add egg. Mix 
well. Add flour and mix well. Roll the dough over wax paper and 
transfer it to the chilled pan. Use fork to crimp edges of crust. 
Bake in a 350~F oven until crust gets golden brown -- about 10 
minutes. Cool.
FOR FILLING: Roast nuts in oven at 200~F for 5 to 10 minutes. Melt 
the chocolate. Heat the cream and add to the chocolate. Mix well. Add 
nuts and stir to blend. Pour into crust and cool.
Decorate with shaved white chocolate or whipped cream topped with 
chopped macadamia nuts.

HOT FUDGE SUNDAE ICE CREAM PIE
Serving Size  : 1 pie
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Retiredpostal | 1 Feb 21:33

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  Greek Chicken Salad
  2 cups brown rice
  1 1/2 cup diced chicken
  1/8 teaspoon salt
  1/2 cup plain low-fat yogurt
  2 tablespoons mayonnaise
  1 minced garlic clove
  1 cup sliced celery
  2 cups shredded raw spinach
  1/4 cup chopped green onions
  1 cup diced tomato
  2 tablespoons lemon juice
  Combine the rice and chicken.  Sprinkle with salt and chill.  Combine 
  yogurt, mayonnaise and garlic.  Mix with rice and chicken.  Add 
  remaining ingredients and toss lightly.   Serve on lettuce with Greek 
  or ripe green olives
  Makes 6 servings

  Calories 214   Fat 8g   Fiber 4g   Cholesterol 22mg   
  Weight Watcher Points

  ====================

  Tamale Pie
  1/2 lb. lean ground round
  3/4 cup chopped onion
  1 clove garlic, minced
  1/4 cup sliced black olives
  1/2 cup chopped green pepper
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