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* Exported from MasterCook *
Diabetic Pie Crust 1-2-3
Recipe By : Pom Pom Mom By Lloyd A. Carver
Serving Size : 8 Preparation Time :0:00
Categories : Volume 10-02 Feb 2007
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups flour -- sifted
1/2 teaspoon salt
1/3 cup Mazola corn oil -- only Mazola
2 tablespoons cold water
Mix flour and salt. Blend in oil thoroughly. Stir in 2 tablespoons water.
If mixture is too dry mix in up to 1 more tablespoon of Mazola or water.
Roll between 2 pieces of wax paper then place in pie plate and proceed with
your own pie recipe. This recipe does not double well - so if you need 2
crusts - make 2 separate crusts.
Servings : 8
Source : Pom Pom Mom By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5,
1996 Formatted by Chupa Babi in MC: 10.26.04
Contributed to the FareShare Gazette by Chupa; 6 February 2007.
www.fareshare.net
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Per Serving (excluding unknown items): 76 Calories; trace Fat (2.5% calories
from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
134mg Sodium. Exchanges: 1 Grain(Starch).
* Exported from MasterCook *
Diabetic Soy Pie Crust Recipe
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 10-02 Feb 2007
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup flour
3/4 cup soy flour
1/8 teaspoon salt
1/2 cup margarine
2 egg whites
Carefully fold together margarine, flour and salt. Blend in egg whites and
form into a rolled dough. Pre-bake at 450 degrees F. for 6 to 8 minutes
before using.
Source : Recipe-Rack.com Formatted by Chupa Babi in MC: 10.26.06
Contributed to the FareShare Gazette by Chupa; 7 February 2007.
www.fareshare.net
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* Exported from MasterCook *
Doug's Prune Chili
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 10-02 Feb 2007
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground sirloin
1 cup chopped prunes
1 medium onion -- chopped
1 tomato -- baseball size,
skinned, seeded, chopped
4 garlic cloves -- chopped
1 medium green pepper -- seeded, chopped
2 serrano chilies -- seeded and chopped
1 teaspoon my last grind powdered chilies
[the hot one]
2 teaspoons cumin
2 teaspoons Mexican oregano
1/2 cup dry red wine
1/2 cup V8 juice
16 ounces garbanzos -- (1 can) drained
3 tablespoons olive oil
salt
freshly ground black pepper
[I use ONLY Tellicherry whole black pepper]
In the olive oil, simmer the onions, garlic and chopped chilies until
transparent. Push to one side and add the ground sirloin, cook until meat
loses its color, then add wine, juice and the chopped green pepper and
tomato. Cook for about 15 minutes; add powdered chili, cumin, oregano. Let
this cook for another 15-20 minutes, taste for seasoning, add salt, pepper
and more chili powder if required.
This was a very delicious chili and the addition of the fruit was something
I would not have thought of but the flavor was marvelous and certainly a do
again dish!
Cheers, Doug in BC
Another plus with this fruit. Marie is allergic to beef, so we have it
seldom. This beef did not bother her at all. Next time I will try a beef
stew with prunes and see how that works!
Contributed to the FareShare Gazette by Doug; 4 February 2007.
www.fareshare.net
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* Exported from MasterCook *
Doug's Scalloped Potatoes
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Volume 10-02 Feb 2007
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups sliced peeled potatoes
2 large carrots -- scraped and sliced
1 large onion -- (baseball-sized)
peeled and sliced
1% milk
[that lactaid stuff for us]
Salt
Freshly ground black pepper
Butter
Flour
1/2 cup grated Asiago cheese
That was it. And then at the end I added about 1/2 cup grated Asiago
cheese! About 40 minutes and it was on the table, along with a couple of
smokies, which I had sliced lengthways and then across to give us 4 pieces
each. Fried gently to get out the fat, dried them off on paper towel then
simmered in a Jalapeno mustard available locally.
Not bad, quick and tasted great! Cheers, Doug in BC
Contributed to the FareShare Gazette by Doug; 17 February 2007.
www.fareshare.net
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Per Serving (excluding unknown items): 52 Calories; trace Fat (3.5% calories
from fat); 1g Protein; 12g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;
27mg Sodium. Exchanges: 2 1/2 Vegetable.
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