Easy to Make Diabetic Recipes

Discover Delicious, Healthy Recipes That Fit Into A Diabetic Diet

Published by KBI Marketing at Smashwords

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Best Diabetic-friendly cakes, cookies, and more low-sugar desserts, plus dinner ideas, tested and reviewed by home cooks.

Table of Contents

DIABETIC DATE DAINTIES
SUGAR - FREE CRANBERRY RELISH
IT COULD BE A SNICKERS BAR
BAKED CHICKEN FOR ONE
CHOCOLATE CHIP COOKIES
ORANGE RICE
BLACK BOTTOM PIE
CHICKEN BREASTS WITH CARROT AND ZUCCHINI STUFFING
SUGARLESS CAKE
DIABETIC ORANGE SUNBEAMS
ALMOND BISCUIT RING
BANANA SPLIT PIE
FRUIT DIP
BROWNIE TORTE
FUDGE SWEET BROWNIES
FROZEN APRICOT MOUSSE
FRUIT LEATHER
FRUIT SALAD TOPPING
RASPBERRY MOUSSE
GOLDEN CARROT PIE
APPLESAUCE CAKE
EASY CHOCOLATE GRAHAM TORTE
FANCIFUL FREEZE
NO-SUGAR CUSTARD
CHOCOLATE CAKE
ORANGE MINCE CAKE
LO-CAL CHEESE CAKE
APRICOT PINEAPPLE CAKE
REFRIGERATOR BRAN MUFFINS
BUTTER POUNDCAKE
TORTE AU CHOCOLA
DIABETIC OATMEAL PEANUT BUTTER COOKIES
DIABETIC PEANUT BUTTER COOKIES
DIABETIC PEANUT BUTTER COOKIES
DIABETIC FUDGE
PINEAPPLE SHERBET (FOR DIABETICS)
ORANGE SHERBET (FOR DIABETICS)
DIABETIC APPLE PIE
DIABETIC'S PUMPKIN PIE
SUGAR-FREE DIABETIC CAKE
STRAWBERRY DIABETIC JAM
DIABETIC PUNCH
DIABETIC EGG NOG
DIABETIC JELLY
DIABETIC COOKIES
DIABETIC FRUIT COOKIES
NO BAKE DIABETIC FRUIT CAKE
DIABETIC RAISIN CAKE
DIABETIC SPONGE CAKE
DIABETIC ORANGE DATE BARS
DATE DIABETIC COOKIES
SUGARLESS COOKIES (FOR DIABETICS)
DIABETIC NUT LOAF
DIABETIC DATE CAKE
DIABETIC APPLESAUCE COOKIES
DIABETIC HEALTH COOKIES
MARY TYLER MOORE'S ALMOND MERINGUE COOKIES (DIABETIC)
DIABETIC BARS
DIABETIC COOKIES
BANANA NUT SQUARES FOR DIABETICS
DIABETIC AND LOW SODIUM POUND CAKE
DIABETIC BREAD PUDDING
DIABETIC HEALTH COOKIES
APPLESAUCE DIABETIC COOKIES
BIRTHDAY CAKE FOR DIABETIC
DIABETIC CAKE
DIABETIC COOKIES
DIABETIC FRUIT CAKES
DIABETIC PEANUT BUTTER COOKIES
DIABETIC COOKIES
DIABETIC CAKE
DIABETIC CAKE
DIABETIC COOKIES
DIABETIC CAKE
DIABETIC BROWNIES
DIABETIC SPICE CAKE
DIABETIC CAKE
DIABETIC OATMEAL COOKIES
DATE NUT COOKIES (DIABETIC)
ANN'S DIABETIC COFFEE CAKE
DIABETIC APPLESAUCE LOAF CAKE
DIABETIC CHOCOLATE CHIP COOKIES
DIABETIC JELLY
DIABETIC APPLE JELLY
DIABETIC SPAGHETTI SAUCE
DIABETIC BARBECUE SAUCE
ANNE'S DIABETIC CHOCOLATE SYRUP
DIABETIC CINNAMON COOKIES
DIABETIC NUT COOKIES
DIABETIC EASTER FUDGE
SPICED TEA (DIABETIC)
DIABETIC CRANBERRY AND ORANGE SALAD
DIABETIC GLORIFIED RICE
NO CALORIE DIABETIC DRESSING
CARROT CABBAGE SLAW (DIABETIC RECIPE)
DIABETIC CREAM CHEESE SALAD
EASY SUGAR-FREE DESSERT
CREAM PUFFS
SUGARLESS APPLE PIE
SUGAR-FREE SPICE COOKIES
GRILLED TURKEY TENDERLOIN
DIABETIC COOKIES
DIABETIC FRUIT BARS
SMAKEROON COOKIES
CHOCOLATE CAKE
SPONGE CAKE
CHOCOLATE SAUCE
BUTTERSCOTCH COOKIES
MARASCHINO CHERRY - GUMDROP COOKIES
DIET 7 - UP SALAD
SAUCY CRANAPPLE SALAD
PINEAPPLE COLE SLAW
DIETETIC PASTA SALAD
LASAGNA
COCONUT CUSTARD PIE
SUGAR FREE APPLE PIE
DIABETIC CHEESE CAKE
RHUBARB OR CRANBERRY JELLO
POPSICLES
PHUDGESICLES
DIABETIC APPLESAUCE COOKIES
DIABETIC SPICE OATMEAL COOKIES
DIABETIC COOKIES
DIABETIC PUMPKIN PIE
DIABETIC WHIPPED CREAM
DIABETIC PUMPKIN PIE
DIABETIC CAKE
STRAWBERRY PIE (NO SUGAR)
SUGAR-FREE APPLE PIE
APPLE PIE (NO SUGAR)
POLISH SAUSAGE STEW
KRAUTRUNZA
GERMAN SAUERKRAUT
POLISH BIGOS AND KLUSKI
PATCHLINGS
WALNUT DREAMS
SUGAR-FREE CHERRY OATS MUFFIN
MOM'S WIENER SOUP
GRANDMA LOE'S SKILLET CAKE
MOM'S BEEF STEW
IOCOA EGG PANCAKES
DIABETIC BEEF PASTIES
TUNA SUPREME
DIABETIC SPICY MEATBALLS
DIABETIC SPICY SAUSAGE
PORK CHOPS & STUFFING
DIABETIC APPLESAUCE CAKE
BANANA BREAD
DIABETIC CHOCOLATE CHIP COOKIES
WACHY CHOCOLATE CAKE
APPLE PIE, SUGARLESS
APPLESAUCE COOKIES
DIABETIC OATMEAL COOKIES
HELEN'S LOW - CAL PECAN PIE
SUGAR - FREE SPICE COOKIES
DIABETIC BARS
PICKLED FRENCH STYLE GREEN BEANS
ALOHA SEAFOOD DISH
APPLE MAGIC
APPLE TURNOVER
APPLE/PEAR TUNA SALAD
APRICOT UP-SIDE DOWN CAKE
BAKED APPLES
BAKED BEANS
BAKED CHICKEN WITH APPLES
BANANA CREAM PIE
BAR-B-Q MEATBALLS
BAR-B-Q SAUCE
BAR-B-QUE CHICKEN
BROILED CHICKEN WITH GARLIC
BRUNSWICK STEW
BUTTERMILK SHERBET
CABBAGE RELISH
CABBAGE ROLLS
CABBAGE SALAD
CABBAGE SURPRISE
CABBAGE WITH TOMATOES
CARROT AND ORANGE SALAD
CELERY SALAD
CHEESE AND ONION CASSEROLE
CHEESE CAKE
CHERRY BANANA DESSERT
BAked CHICKEN DINNER
CHICKEN LIVERS HAWAIIAN
CHICKEN LOAF
CHICKEN SALAD
CHICKEN STEW
CHOCOLATE BAR
CHOCOLATE CREAM ROLL
CHOCOLATE PUDDING
CHRISTMAS COLE SLAW
CRANBERRY GELATIN
CREAMED SAUCE
CREAMY CHOCOLATE FUDGE
CRUNCHY HAMBURGERS
DELICIOUS SALMON
DEVILED FISH BROIL
DIET PIZZA
DIETER'S DIP
DIETER'S DRESSING
DILLY TUNA SALAD
DIPPIN PEAS SALAD
EGG SALAD
FRUIT 'N BREAD PUDDING
FRUITED CHICKEN SALAD
HERB SEASONED BROCCOLI
HERBED FISH FILLETS
HOT OPEN FACED BEEF SANDWICH
IMITATION BAKED POTATOES
LEMON--PINEAPPLE MOLD
MARY JO'S CONGEALED SALAD
MEAT LOAF
MEXICAN SUPPER
MOCK FRUIT CAKE
NEXT--DAY TURKEY AND RICE
ONION DIP
ONION FRIED CHICKEN
ORIENTAL PORK BAR--B--QUE
ORIENTAL VEGETABLES
OUR "MOUSSAKA"
PARMESAN CAULIFLOWER
PICKLED BANANA PEPPERS
PICKLED OKRA
PINEAPPLE PORK CHOPS
PINEAPPLE PUDDING
POTATO SALAD
PUMPKIN BREAD
ROAST BEEF SANDWICH
SALMON OR TUNA PUFFS
SHEPHERD'S PIE
SKILLET EGGS
SLUSHY
SOUTHERN CELERY FISH SALAD
SPAGHETTI
SPANISH STRING BEANS
SPICY APPLE TWIST
SQUASH PICKLES
STRAWBERRY CHIFFON PIE
STRAWBERRY FRUIT SQUARES
STRAWBERRY--PRAMGE DELIGHT
SWEET 'N SOUR CABBAGE
TACOS
THOUSAND ISLAND DRESSING
TUNA A LA KING
TUNA CASSEROLE
TUNA SALAD
TURKEY AND POTATO SALAD
TURKEY CASSEROLE
VEAL STEW--PENDOUS
VELVIA'S MIXED SALAD
ZIPPY TOMATO RELISH
MACARONI AND CHEESE
COCKTAIL MEATBALLS
LUNCHEON CASSEROLE
REUBEN CASSEROLE
SWISS STEAK
TURKEY STUFFED ZUCCHINI
LO - CAL EGGPLANT
LOW CAL RHUBARB TORTE
COPPER PENNY CARROTS
SWEETLY POACHED PEARS
CHOCOLATE CHEESECAKE
DIABETIC DATE NUT CAKE
CARROT CAKE
CREAM CHEESE FROSTING
DATE COFFEE CAKE
BLUEBERRY MUFFINS
MICROWAVE BRAN MUFFINS
BANANA PECAN CREAM PIE
DIABETIC KEY LIME PIE
DIABETIC PIE CRUST
NO SUGAR CUSTARD PIE
COCONUT SURPRISES
DATE DROPS
BUTTERSCOTCH SQUARES
BROWNIES
DATE COOKIES
DIABETIC SPICE COOKIES
ELEANOR'S THUMBPRINTS
SUGAR FREE OATMEAL COOKIES
SESAME LACE COOKIES
PARTY MIX
DIABETIC ZUCCHINI - BASIL MUFFINS
DIABETIC CAKE
DIABETIC DATE - NUT CAKE
DATE COOKIES FOR DIABETICS
DIABETIC FRUIT CAKE
DIABETIC COOKIES
DIABETIC COOKIES
DIABETIC CAKE
BEST DIABETIC COOKIE
DIABETIC PEANUT BUTTER COOKIES
DIABETIC COOKIES
DIABETIC RAISIN COOKIES
DIABETIC COOKIES
DIABETIC DATE NUT CAKE
DIABETIC COOKIES
APPLESAUCE DIABETIC CAKE
LOW SUGAR DIABETIC CAKE
DIABETIC POUND CAKE
DIABETIC PUMPKIN COOKIES
DIABETIC DATE NUT CAKE
DIABETIC FROSTING
DIABETIC DATE COFFEE CAKE
DIABETIC APPLESAUCE CAKE
DIABETIC COOKIES
DIABETIC DIET COOKIES
DIABETIC CAKE
DIABETIC CAKE
DIABETIC COOKIES
BROWNIES FOR DIABETICS
DIABETIC COOKIES
DIABETIC APPLE CAKE
DIABETIC CAKE
DIABETIC APPLESAUCE CAKE
BANANA RAISIN CAKE FOR DIABETICS
DIABETIC CAKE
OATMEAL RAISIN COOKIES - DIABETIC
DIABETIC CAKE
DIABETIC COOKIES
DIABETIC POUND CAKE
DIABETIC COOKIES
DIABETIC MOLASSES COOKIES
DIABETIC ORANGE RAISIN CLUSTERS
DIABETIC COOKIES
PEANUT BUTTER COOKIES
DIABETIC OATMEAL FRUIT DROP COOKIES
DIABETIC RAISIN DROP COOKIES
DIABETIC LEMON COCONUT COOKIES
DIABETIC COOKIES
OATMEAL APPLESAUCE MUFFINS - DIABETIC
DIABETIC NUT CAKE
DIABETIC GRANOLA BARS
DIABETIC CAKE
DIABETIC CAKE
DIABETIC COOKIES
DIABETIC FRUIT BARS
DIABETIC UNBAKED FRUIT CAKE
DIABETIC PUMPKIN BARS
DIABETIC EASTER FUDGE
DIABETIC COOKIES
DIABETIC NUT COOKIES
DIABETIC CAKE
OATMEAL & APPLESAUCE DIABETIC COOKIES
DIABETIC DATE CAKE
DIABETIC DATE BARS
DIABETIC COOKIES
DIABETIC FRUIT BARS
DIABETIC APPLESAUCE CAKE
CHOCOLATE CAKE FOR THE DIABETIC
FRUIT COOKIES FOR DIABETICS
DIABETIC CAKE
DIABETIC BLUEBERRY JAM
DIABETIC STRAWBERRY JAM
DIABETIC CRANBERRY-ORANGE RELISH
DIABETIC'S PUMPKIN PIE
DIABETIC RAISIN APPLESAUCE CAKE
DIABETIC CHOCOLATE SYRUP
DIABETIC CREAMY FROSTING
DIABETIC APPLESAUCE COOKIES
DIABETIC FUDGE
DIABETIC SALAD DRESSING
DIABETIC COOKIES
DIABETIC PEANUT BUTTER COOKIES
DIABETIC DOUBLE CHOCOLATE COOKIES
DIABETIC CHOCOLATE-NUT CANDY
DIABETIC BROWNIES
DIABETIC FUDGE
DIABETIC PEACH OR STRAWBERRY JAM
DIABETIC JAM OR JELLY
DIABETIC LO CAL SOUR CREAM
DIABETIC PEANUT CLUSTERS
SPARKLING FRUIT DRINK - DIABETIC
APPLESAUCE GELATIN SALAD FOR DIABETIC
DIABETIC GLORIFIED RICE
DIABETIC CRANBERRY SALAD
DIABETIC COTTAGE CHEESE SALAD
DIABETIC CRANBERRY SALAD
DIABETIC WALDORF SALAD
DIABETIC APRICOT SALAD
DIABETIC FRUIT SALAD
DIABETIC CREAM OF CAULIFLOWER SOUP
DIABETIC FUDGE CAKE
ORANGE NUT CAKE
APPLESAUCE CAKE
DRIED FRUIT COOKIES
DATE NUT MUFFINS
NO SUGAR COOKIES
APPLE BUTTER
RAISIN PIE
SUGARLESS ORANGE COOKIES
PEANUT BUTTER SNACKS
DIABETIC APPLE PIE
DIABETIC APPLE PIE
PUMPKIN PIE FOR DIABETICS
PEACH PIE FOR DIABETICS
DIABETIC PEANUT BUTTER COOKIES
DIABETIC CAKE
FIG OAT BITES
MOLTED VEGETABLE SALAD
JELLO SALAD
PINEAPPLE FLUFF
PEAR BREAD
PUMPKIN BREAD
APPLESAUCE BRAN MUFFINS
SWEET FREE PEACH PIE
SUGAR-FREE STRAWBERRY PIE
OATMEAL COOKIES
RAISIN CAKE
DATE COFFEE CAKE
DATE NUT CAKE
DARK BRAN MUFFINS
BAKED

BEANS
CHOCOLATE SAUCE
MAYONNAISE
SWISS STEAK
BEEF STEW
MEAT LOAF
BAKED FISH FILLETS
STUFFED GREEN PEPPER
VEGETABLE SOUP
BAKED TOMATOE
SPICED POT ROAST
HOT DOG DELIGHT
COTTAGE CHEESE VEGETABLE DUNK
COLE SLAW
APPLESAUCE BRAN SQUARES
ZERO SALAD DRESSING
SUGAR - FREE APPLE PIE
LEMON SAUCE
PEANUT BUTTER COOKIES
FRUIT MILKSHAKE
FRUIT AND SPICE COOKIES
GINGERBREAD
JELLO COTTAGE CHEESE SALAD
LOW-CALORIE BROWNIES
MOLDED HOLIDAY SALAD
ORANGE-PINEAPPLE MOLD
PINEAPPLE-CHEESE PIE
PINEAPPLE SALAD
RICE KRISPIES COOKIES
STRAWBERRY RHUBARB SALAD
SUGARLESS BARS
SWEETBREADS AND MUSHROOMS
THOUSAND ISLAND DRESSING
VEAL SCALLOPINI
LOW-CALORIE TOMATO DRESSING
LOW CALORIE SALAD DRESSING
YOGURT SALAD DRESSING
PINEAPPLE SALAD DRESSING
UNSALTED CHICKEN
OVEN BEEF STEW
BAKED FISH
DIABETIC FRUIT BARS
NO SALT DRY SOUP MIX
EGG SUBSTITUTE
DIABETIC DATE BARS
MEAT LOAF
SWEET 'N SOUR CHICKEN
CLUB TURKEY CASSEROLE
CARROT SALAD
RHUBARB BARS
GAZPACHO
BROWNIES
HEARTY ZUCCHINI SOUP
PETER'S GRILL VEGETABLE SOUP
TURKEY - STUFFING LOAF
VEGETARIAN'S SPECIAL K LOAF
POOR MAN'S STEAK - Amish Recipe
OVERNIGHT TUNA CASSEROLE (Microwave)
BEEF AND CABBAGE ROLL
LOW - CALORIE COOKED DRESSING
BUTTERMILK DRESSING
LOW CAL SALAD DRESSING
DATE DIET SALAD
OAT BRAN MUFFINS
HOMEMADE GRANOLA
SUGARLESS CAKE with pineapple
SUGARLESS APPLE PIE
LEAN PIE CRUST
SUGARLESS COOKIES
ORANGE DATE BARS
SUGARLESS PRUNE CAKE
FROZEN BANANA
RED, WHITE & BLUE SALAD
PEANUT BUTTER BALLS
MEATLOAF
POPCORN TREAT
BANANA - RAISIN COLE SLAW
OATMEAL - FRUIT COOKIES
DIET PUMPKIN PUDDING
BROCCOLI & CHEESE POTATOES
SUGARLESS BANANA BREAD
STRAWBERRY SHAKE
CINNAMON TOAST
BROCCOLI CASSEROLE
CASSEROLE SAUCE MIX
BAKED APPLES
VEGETABLE CONFETTI
SWEET POTATOES A LA ORANGE
COUNTRY STYLE CHILI
HOLIDAY PRUNE AND RAISIN ROLL
BEEF STEW
ITALIAN SPAGHETTI
SHRIMP SCAMPI
TUNA SALAD
DEVILED EGGS
MACARONI AND CHEESE
DEEP DISH APPLE PIE
OATMEAL COOKIES
APPLE CINNAMON OATMEAL
BERRY PUDDING
BISCUITS
CORNBREAD DRESSING
CREAMED POTATO SOUP

Diabetes is a disease in which levels of blood glucose, also called blood sugar, are above normal. People with diabetes have problems converting food to energy. Normally, after a meal, the body breaks food down into glucose, which the blood carries to cells throughout the body. Cells use insulin, a hormone made in the pancreas, to help them convert blood glucose into energy.

People develop diabetes because the pancreas does not make enough insulin or because the cells in the muscles, liver, and fat do not use insulin properly, or both. As a result, the amount of glucose in the blood increases while the cells are starved of energy. Over the years, high blood glucose, also called hyperglycemia, damages nerves and blood vessels, which can lead to complications such as heart disease, stroke, kidney disease, blindness, nerve problems, gum infections, and amputation.

Living with diabetes can be a challenge, but these tasty recipes make it easier, and the whole family can enjoy them as well.

-------------

DIABETIC DATE DAINTIES
2 eggs
1 1/2 tsp. liquid sweetener
1 1/2 tsp. baking powder
1/3 c. dates, chopped
1/4 c. flour
1/2 c. nuts
1 1/2 c. bread crumbs
Beat eggs, sweetener and baking powder. Add dates, flour and nuts. Stir in bread crumbs. Chill, then measure by teaspoon on a greased cookie sheet. Bake at 375 degrees for 12 minutes.

SUGAR - FREE CRANBERRY RELISH
2 c. cranberries
2 apples
1 c. orange juice
Grind together the cranberries and apples, using a sweet apple. (May also use blender). Add orange juice, chopped nuts and sweetener to taste. Refrigerate several hours before using.

IT COULD BE A SNICKERS BAR
12 oz. soft diet ice cream
1 c. diet Cool Whip
1/4 c. chunky peanut butter
1 pkg. sugar-free butterscotch pudding (dry)
3 oz. Grape-Nuts cereal
Mix first 4 ingredients in mixer, then stir in cereal. Pour into 8 inch square pan. Cover and freeze. Makes 4 servings.

BAKED CHICKEN FOR ONE
1 (3 oz.) chicken breast, boned & skinned
2 tbsp. (any brand) bottled diet Italian dressing
Marinate chicken in dressing overnight in covered casserole. Bake for one hour at 350 degrees. No additional seasonings are necessary. Will be very tender and juicy.

CHOCOLATE CHIP COOKIES
1/4 c. margarine
1 tbsp. granulated fructose
1 egg
1 tsp. vanilla extract
3/4 c. flour
1/4 tsp. salt
1/2 c. mini semi-sweet chocolate chips
Cream together margarine and fructose, beat in egg, water and vanilla. Combine flour, baking soda and salt in sifter. Sift dry ingredients into creamed mixture, stirring to blend thoroughly. Stir in chocolate chips. Drop by teaspoonsful onto lightly greased cookie sheet about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes. Makes 30 cookies.

ORANGE RICE
1 c. rice, uncooked
1 c. water
1 c. orange juice
1 tsp. reduced calorie margarine
Dash of salt
1 tbsp. orange rind, freshly grated
1/2 c. fresh orange sections, seeded
In a 2-quart microwave safe casserole, combine the rice, water, orange juice, margarine and salt. Cover, microwave on High for 5 minutes. Stir in the orange rind. Turn the bowl 1/4 turn. Microwave on High for an additional 10 minutes, turning the bowl after 5 minutes. Do not uncover the bowl. Allow to set covered for an additional 10 minutes or until all of the liquids have been absorbed. Immediately before serving, fluff with a fork, add orange sections and mix gently. Serve with pride. Makes about 6 (100 calories) servings.

BLACK BOTTOM PIE
--GRAHAM CRACKER CRUST:--
1 1/4 c. graham cracker crumbs
1/2 c. diet margarine
--FILLING--
1 envelope unflavored gelatin
3/4 c. part-skim ricotta cheese
12 packets sweetener
1 packet low-calorie whipped topping mix
1 1/2 c. skim milk
1 tbsp. vanilla extract
1/4 c. cocoa
Combine crumbs with diet margarine by cutting in softened margarine until mixture resembles coarse crumbs. Press firmly in bottom and sides of 8 or 9 inch pie pan. Bake in preheated 350 degree oven for 8 to 10 minutes. Cool. In small saucepan, sprinkle gelatin over 1/2 cup skim milk. Let stand one minute. Heat, stirring constantly until gelatin dissolves. In blender or food
processor, blend ricotta until smooth and add gelatin mixture, remaining 1 cup milk and vanilla. Continue blending until completely smooth. Remove half the mixture, set aside. To mixture still in blender, add 6 packs sugar substitute and cocoa. Blend thoroughly. Pour blender mixture into crust, chill for 30 minutes or until partially set. At the same time, chill remaining
mixture for 30 minutes. Prepare whipped topping mix according to package directions gradually
adding remaining 6 packets sugar substitute. Whisk into reserved, chilled~mixture until blended smoothly. Spoon over chocolate layer; chill until set. Garnish with dusting of cocoa. Makes one (8 or 9 inch) pie or 8 servings.

CHICKEN BREASTS WITH CARROT AND ZUCCHINI STUFFING
2 small (whole) skinless, boneless chicken breasts
1 c. carrots, shredded (about 2 sm.)
1 c. zucchini, shredded (about 1 med.)
1 tsp. salt
1/4 tsp. poultry seasoning
1 envelope chicken-flavored bouillon
1/4 c. water
In medium bowl, combine carrots, zucchini, salt and poultry seasoning. Spoon about 1/2 cup mixture into each pocket (each breast should open similar to a butterfly); secure with toothpicks. In place chicken in a Med size skillet, sprinkle with bouillon. Add water to skillet and cook over medium high heat, heat to boiling. Reduce heat to low; cover and simmer about 40 minutes or until chicken is fork tender. Remove toothpicks. Makes 4 servings, 180 calories per serving.

SUGARLESS CAKE
1 c. dates, chopped
1 c. prunes, chopped
1 c. raisins
1 c. cold water
1 stick margarine, melted
2 eggs
1 tsp. baking soda
1/4 tsp. salt
1 c. plain flour
1 c. nuts, chopped
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla
Boil dates and prunes in the one cup of water for 3 minutes; add margarine and raisins and let cool. Mix flour, soda, salt, eggs, nuts, spices and vanilla. Add to fruit mixture. Stir to blend. Pour into baking dish. Bake at 350 degrees for 25 to 30 minutes.

DIABETIC ORANGE SUNBEAMS
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/2 c. shortening
1/2 c. raisins
1 egg
2 tbsp. orange juice
2 tsp. grated orange rind
1 1/2 tsp. Sucaryl
Sift together flour, baking powder and salt. Cut in shortening until crumbly. Add all at once: raisins, eggs, orange juice, orange rind and Sucaryl. Mix well. Make into small balls; flatten on cookie sheet. Bake 12 to 15 minutes at 375 degrees.

ALMOND BISCUIT RING
1/4 c. granulated brown sugar, replacement
2 tbsp. diatetic maple syrup
2 tsp. reduced calorie margarine
2 tsp. water
1/3 c. almonds, coarsely chopped
1 (8 oz.) tube refrigerator biscuits
In a 1 1/2 quart microwave safe casserole, combine the brown sugar replacement, maple syrup, margarine and water. Cover with a paper towel and microwave on high for one minute. Allow to sit, covered for one minute, then stir to mix in the melted margarine. Stir in the almonds. Cut each of the biscuits into four pieces.

Roll each piece into a ball. Dip each piece into the syrup mixture then place in a microwave safe ring mold. Arrange all coated balls uniformly around the ring mold. Pour any remaining syrup over the balls in the mold.

Microwave on medium (50% power) for 5 to 6 minutes, turning the mold 1/4 turn after each two minutes. Remove from oven and immediately cover with waxed paper. Allow to sit undisturbed 5 minutes; then turn out onto a serving dish. Divide into 10 servings. About 80 calories per serving.

BANANA SPLIT PIE
1 graham cracker crust
1 (4 oz.) pkg. sugar-free instant vanilla pudding mix
2 c. low-fat milk
2 bananas, sliced
1 (15 oz.) can crushed pineapple
1 c. Cool Whip
1 tsp. vanilla
1/2 c. pecans, chopped
Mix pudding with milk and beat until thick, pour into crust. Put bananas over pudding. Squeeze pineapple to remove all juice. Sprinkle on top of bananas. Cover with Cool Whip, sprinkle pecans on top. Chill well.

FRUIT DIP
1 c. plain yogurt
8 oz. light cream
8 packets Equal sugar
1 tsp. vanilla.
Mix all ingredients together.

BROWNIE TORTE
1 1/2 c. chilled whipping cream
3 tbsp. Fruit Sweet or to taste
1 tsp. vanilla
Prepare Fudge Sweet Brownies (see recipe below). Whip cream, Fruit Sweet and vanilla and use as filling and topping for layers of brownies. Low-Fat Substitute: About 3 cups frozen whipped topping, thawed. Substitute your favorite flavoring for the vanilla, such as 1 tablespoon instant coffee or 1 tablespoon concentrated orange juice.

FUDGE SWEET BROWNIES
2/3 c. flour
1/2 tsp. baking powder
2 eggs, beaten well
1/2 c. melted butter or oil
1/2 c. Fudge Sweet, softened
1/2 c. Fruit Sweet
1 tsp. vanilla
1/2 c. walnuts, chopped
Sift flour and baking powder; set aside. Blend the eggs, butter or oil, Fudge
Sweet, Fruit Sweet and vanilla. Add the flour mixture and blend thoroughly.
Add walnuts. Pour mixture into greased and floured 8"x8" baking pan.
Bake at 350 degrees for about 15 minutes, until cake springs back at a light
touch. Doubled recipe will fit into double size cookie pan.

FROZEN APRICOT MOUSSE
1 c. apricot apple butter
1/2 c. whipping cream
2 egg whites
2 tbsp. Fruit Sweet
Beat egg whites until stiff but not dry. Fold into the apricot apple butter.
Whip the cream until stiff, adding the Fruit Sweet. Fold the whipped cream
into the apricot mixture. Freeze.

FRUIT LEATHER
Place a sheet of plastic wrap in the bottom of a cookie sheet. Smooth a thin
layer of fruit butter with the edge of a pancake turner. Place in the oven to
dry at the lowest heat, about 120, for about 2 hours, or until dry, then
remove and cool. Peel off and roll in plastic wrap. For variety, sprinkle with
finely chopped walnuts before drying.

FRUIT SALAD TOPPING
1 1/2 c. milk (skim or 1%)
1 (3 oz.) sugar free vanilla pudding
Add: 2 tbsp. frozen orange juice concentrate
1 tsp. grated orange peel (opt.)
Can be served as a side dish with mixed fruit (fresh) or mix fruit and topping
in bowl.

RASPBERRY MOUSSE
2/3 c. Strawberry Fanciful
1/8 tsp. cream of tartar
2 egg whites
1/2 c. whipping cream
Add cream of tartar to egg whites, beat until stiff, but not dry. Fold into
Strawberry Fanciful. Fold the whipped cream into the fruit mixture. Chill
before serving or freeze for frozen mousse. For flavor variation try:
Strawberry, blueberry, orange pineapple, pineapple berry or peach.

GOLDEN CARROT PIE
2 eggs
1/4 tsp. ground cinnamon
Pinch salt
1/2 c. Fruit Sweet
9" pie shell
Dash ground nutmeg
1/8 tsp. ground ginger
1 c. cooked carrots, riced or mashed
1/2 c. heavy cream
Beat the eggs, nutmeg, cinnamon, ginger and salt until thoroughly blended.
Add the carrots and stir well. Pour in the Fruit Sweet and cream and stir
until completely blended. Pour the filling into the pie shell and bake at 350
degrees for 35 minutes or until a knife inserted in the center comes clean.
Serve with whipped topping.

APPLESAUCE CAKE
2 eggs, well beaten
1 c. Apple Butter
1 1/2 c. flour
1/2 c. raisins
1/2 c. butter, melted
1/2 c. Fruit Sweet
1 1/2 tsp. baking soda
1/2 c. chopped walnuts
Combine the eggs, butter and apple butter. Sift the flour and bake soda.
Add the walnuts and raisins to the flour mixture and blend. Add the flour
mixture to the egg mixture alternately with the Fruit Sweet. Pour the batter
into a greased tube pan and bake at 375 degrees for 30 to 35 minutes. Turn
out and cool before serving. Serve with whipped cream.

EASY CHOCOLATE GRAHAM TORTE
Line 13"x9"x2" pan with a layer of graham cracker squares. Prepare 1 large
(6 oz.) package of instant sugar-free chocolate pudding as directed on the
package. Spread over graham cracker layer. Place in refrigerator to let set
a little.
Layer another layer of graham cracker squares over the pudding. Prepare a
second package of chocolate pudding as above and spread over graham
crackers
. Refrigerate
. Torte may be topped with whipped cream or Dream
Whip when served. This easy dessert is one that diabetics may enjoy.

FANCIFUL FREEZE
4 ripe bananas, peeled
1/2 c. Raspberry Fanciful
Wrap bananas in plastic wrap and freeze overnight. Remove from freezer,
break into 4 or 5 pieces and let stand at room temperature for about 10
minutes to slightly soften for the processor. Blend the bananas in a
processor or blender until creamy. Add the Raspberry (or other flavor)
Fanciful and blend briefly. This can be served immediately, or stored in the
freezer. Serves 4.

NO-SUGAR CUSTARD
6 egg yolks
1/4 c. Fruit Sweet
1/2 c. flour
2 c. milk
1 tsp. vanilla
1 tbsp. butter
In a medium bowl, beat egg yolks and Fruit Sweet until thick and pale.
While continuing to beat, gradually sift in flour. Pour into a saucepan and
place over low heat on the stove and gradually add milk and vanilla. Cook,
stirring constantly, until mixture has thickened to a custard consistency,
about 15 minutes. Remove from heat. Melt butter and pour over custard to
prevent a skin from forming while it cools. Makes 3 cups.

CHOCOLATE CAKE
2 eggs, beaten
1/2 c. butter, melted
1 c. strawberry apple butter
1 tsp. vanilla
5 tbsp. milk
3/4 c. Fudge Sweet Topping
5 tbsp. Fruit Sweet
2 c. flour
2 tsp. baking powder
Combine eggs, butter, strawberry apple butter and vanilla. Place the
covered jar of Fudge Sweet into hot water to thin. Add the milk, Fudge
Sweet and Fruit Sweet to the butter mixture. Sift the flour and baking soda
together and blend with the wet mixture. Pour into two greased and
floured 9" round tins or equivalent. Bake at 350 degrees for 40 minutes.
Cool. Top with whipped cream.

ORANGE MINCE CAKE
2 eggs, well beaten
1/3 c. Fruit Sweet
1 1/2 c. flour
1 1/2 tsp. baking powder
1/4 c. butter
1 c. Fruit Mincemeat
1 tsp. baking soda
Beat eggs, melt butter and add to Mincemeat and Fruit Sweet. Sift dry
ingredients, add to mincemeat mix and blend. Spoon and smooth batter
into oiled and floured 8" baking pan. Bake at 350 degrees for approximately
25 minutes. Top with Orange Cream Cheese Topping.

ORANGE CREAM CHEESE FROSTING
6 oz. cream cheese
2 tbsp. Fruit Sweet
2 tbsp. concentrated orange juice
Blend all ingredients together. Use on Orange Mince Cake.

LO-CAL CHEESE CAKE
12 oz. low fat Ricotta cheese
4 eggs, separated
3/4 c. Fruit Sweet
Grated peel of 1 lemon
3 graham crackers, finely crushed
12 oz. low fat cottage cheese

2/3 c. non-instant milk powder
5 tbsp. lemon juice or to taste
2 tsp. pure vanilla
Butter or oleo for pan
Put cheese in process with egg yolks and Fruit Sweet and blend. Add milk,
powder and process until smooth. Add vanilla, lemon juice and peel to
cheese mixture. Blend until smooth. Beat egg whites until frothy, then add
to the processor and blend for about 2 seconds, until mixed. Butter the
bottom and 1/2 way up the sides of a 9" springform pan.
Pour the graham cracker crumbs into the pan and shake until buttered area
is coated. Leave any extra on the bottom. Pour cheesecake mixture into
pan and bake at 350 degrees with a pan of water in the oven to prevent
drying. Bake for 45 minutes or until inserted knife emerges clean. Cool.
May serve with Wax Orchards All-Fruit Fanciful preserve of your choice
.
Variations: All cottage or all ricotta cheese may be used. For standard
cream cheese cake, substitute 24 ounces cream cheese, 3 eggs, 1/2 cup
powdered milk and 2/3 cup Fruit Sweet. Adjust lemon.

APRICOT PINEAPPLE CAKE
2 eggs, beaten
3/4 c. Apricot Apple Butter
1/2 c. dried apricots, chopped fine
2 tsp. baking soda
1/2 c. butter, melted
1/2 c. drained, crushed pineapple
2 c. flour
1/2 c. Fruit Sweet
Combine the eggs, butter, Apricot Apple Butter, pineapple and dried apricots
until thoroughly blended. Mix the flour and baking soda together, then
combine with the egg mixture alternately with the Fruit Sweet. Mix until the
batter is smooth. Bake in a 9"x12" greased and floured pan at 340 degrees
for 40 minutes or until cake springs back when pressed lightly. Remove the
cake from the oven. Cool, turn out and cool completely. Flavor is usually
better the next day.

REFRIGERATOR BRAN MUFFINS
1 1/2 c. apple juice
1 c. butter, melted
4 well beaten eggs
4 c. buttermilk
5 tsp. baking soda
2 c. processed Bran Buds
1 c. Fruit Sweet
4 c. ready-to-eat bran cereal
5 c. flour
1 tsp. salt
Pour the juice into a medium saucepan and bring to a boil over high heat.
Remove, pour in the Bran Buds and stir well. Let the mixture stand for
several minutes. Combine the butter, Fruit Sweet and eggs and beat well.
Then stir in the bran cereal. Pour in the buttermilk and stir well, then add
the flour, baking soda and salt. Beat the batter until it is thoroughly
blended.
Add the juice and Bran Buds and stir the batter until well blended. Drop
several teaspoonfuls of batter into each greased muffin cup. Bake at 400
degrees for 15 minutes or until the center of each muffin is done. The batter
can be stored in the

refrigerator for up to 6 weeks and used as needed.
Fruit and nuts, such as raisins, cranberries, bananas and walnuts, can be
finely chopped, tossed with a little flour can also be used to add a little
variety.

BUTTER POUNDCAKE
2 eggs, separated
6 tbsp. butter, softened
2 tsp. vanilla
2 tsp. baking powder
4 tbsp. whipping cream
3/4 c. Fruit Sweet
1 3/4 c. sifted cake flour
1 tsp. baking soda
Beat the egg yolks well. Add cream, butter, Fruit Sweet and vanilla and beat
to blend well. Set aside. Sift the flour, baking powder and baking soda
together and set aside in a small bowl. In a medium size bowl, slowly blend
the flour mixture and the liquid mixture in small amounts at a time until well
mixed. Beat until smooth.

In a separate bowl, beat egg whites until stiff but not dry. Stir a third of the
whites into the batter and then gently fold in the remainder. Spoon into a
greased and floured 9" pan. Bake in a preheated 350 degree oven for 25 to
35 minutes or until an inserted straw or toothpick comes out dry. Cool for
about 5 minutes before turning out onto rack.

TORTE AU CHOCOLA
1 3/4 c. cake flour, sifted
1/43 tsp. salt
3 tsp. baking powder
1/2 tsp. cinnamon
4 eggs, separated
1/2 c. melted butter or oil
3/4 c. Fruit Sweet
3/4 c. Fudge Sweet
1 tsp. vanilla
1/2 c. milk
Sift dry ingredients together and set aside. Combine the butter or oil, Fruit
Sweet, Fudge Sweet and vanilla. Add the yolks to the liquid mixture,
blending one at a time. Add the flour mixture to the liquid mixture
alternately with the milk. Whip the egg whites to stiff peaks and fold in
gently but thoroughly. Bake at 350 degrees for 1/2 hour in 2 (9") round
greased and floured tins. Test. Cake will spring back when lightly touched.
For a drier cake, bake until the cake draws away from the edge of the pan
.
Cool.
FILLING
1 (8 oz.) pkg. cream cheese
3 tbsp. Fruit Sweet
1 tsp. vanilla
Blend together. Cream cheese may be warmed slightly to soften for
blending. Fill cake, then frost with whipped cream sweetened to taste with
Fruit Sweet, flavored with vanilla or your favorite flavoring. Drizzle melted
Fruit Sweet around edge of cake.
*optional - put thinly sliced strawberries on top.

DIABETIC OATMEAL PEANUT BUTTER COOKIES
2/3 c. oatmeal
2 c. flour
1 tsp. lite salt
1/4 tsp. soda
2 tsp. baking powder
1/3 c. corn oil
2/3 c. salt free peanut butter
1/4 c. Eggbeaters and 1 egg
3 tbsp. skim milk
4 tbsp. liquid sweetener
2 tbsp. sugar substitute
Sift flour, salt, soda, and baking powder. Cream next 6 ingredients together
add oatmeal, beat. Add flour mixture, stir until it forms a ball; roll into 1
inch balls. Place on ungreased cookie sheet. Press down with glass. Bake
at 375 degrees for 10 minutes. approx 35 calories per cookie.

DIABETIC PEANUT BUTTER COOKIES
1 c. flour
1/2 c. creamy peanut butter
1 egg
1 tsp. vanilla
1/4 tsp. salt
1 1/2 tsp. baking powder
1/2 c. water
1 tbsp. liquid sweetener
1/2 c. salad oil
Mix all together in a large bowl. Shape into balls and place on ungreased
cookie sheet. Bake at 375 degrees for 12 to 15 minutes. (You may add a
little more flour if desired.)

DIABETIC PEANUT BUTTER COOKIES
1/3 c. plain flour
1/4 tsp. baking soda
1/4 tsp. baking powder
Pinch of salt
2 tbsp. shortening
2 tbsp. peanut butter
1 tsp. Sweet 'n Low
1 egg, beaten
Mix and stir all ingredients in order (flour, baking soda, baking powder, salt,
shortening, peanut butter and Sweet 'n Low). Add beaten egg and mix well.
Drop by large teaspoon on greased cookie sheet. Bake at 350 degrees for
10 minutes.

DIABETIC FUDGE
1 14 1/2 oz. evaporated milk
3 tbsp. cocoa
1/4 c. oleo
Liquid Sweetner to equal 1/2 c. sugar
1/4 tsp. salt
1 tsp. vanilla
2 1/2 c. graham cracker crumbs
1/4 c. nuts
Combine milk and cocoa in saucepan. Beat well. Add oleo, sweetner, salt.
Bring to boil. Remove from heat. Stir in remaining ingredients except 1/4
cup graham crackers. Cool about 15 minutes. Divide mixture into 32 balls.
Roll in remaining cracker crumbs and chill.

PINEAPPLE SHERBET (FOR DIABETICS)
1 (16 oz.) can crushed pineapple in pineapple juice
1 tsp. unflavored gelatin (1/3 envelope)
2 tbsp. lemon juice nonnutritive sweetener equivalent to 1/2 cup sugar
1/2 c. nonfat dry milk powder
At least 3 1/2 hours before serving: Drain pineapple, reserving juice. In
small saucepan, into 1/4 cup reserved pineapple juice, sprinkle gelatin.
Cook over low heat, stirring constantly until gelatin is dissolved. Remove
from heat; stir in 1/2 cup reserved pineapple juice, lemon juice, crushed
pineapple and nonnutritive sweetener; cool. In small bowl with mixer at
high speed, beat milk powder with 1/2 cup ice water until stiff peaks form;
gently stir in gelatin mixture until well combined. Pour into shallow pan;
freeze 3 hours or until firm. Makes 8 servings.

ORANGE SHERBET (FOR DIABETICS)
1 c. orange juice
1 tsp. unflavored gelatin (1/3 envelope)
2 tbsp. lemon juice
1 tbsp. grated orange peel nonnutritive sweetener equal to 1/2 cup sugar
1/2 c. nonfat dry milk powder
Mix all ingredients together until well blended.

DIABETIC APPLE PIE
Pastry for 8 inch two crust pie
6 c. sliced tart apples
3/4 tsp. cinnamon or nutmeg
1 (12 oz.) can frozen Seneca apple juice
2 tbsp. cornstarch
Heat oven to 425 degrees. Put apples in pastry lined pan. Heat juice,
cornstarch and spice (optional). Let it boil until clear. Pour over apples.
Cover with top crust. Bake 50 to 60 minutes.

DIABETIC'S PUMPKIN PIE
1 baked, cooked 9 inch pie shell
2 sm. pkgs. sugar free instantvanilla pudding c. milk
1 c. canned pumpkin
1 tsp. pumpkin pie spice
1/4 tsp. nutmeg
1/4 tsp. ginger
1/2 tsp. cinnamon
Blend all ingredients in blender until smooth. Use plain canned pumpkin.
Do not use canned pumpkin pie mixture. Pour into pie shell and chill until
ready to serve.

SUGAR-FREE DIABETIC CAKE
2 c. raisins
2 c. water
2 eggs, lightly beaten (you can use eggbeaters or egg whites)
1 tsp. vanilla extract
1/2 c. skim milk
2 c. unsweetened applesauce
3 tsp. Sweet & Low
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
1 tsp. baking powder
2 c. all-purpose flour
1 c. chopped nuts (optional)
You may substitute the nuts with 1/2 cup mashed bananas for a uniquely
different flavor, if so, mix banana with the wet ingredients. Preheat oven to
350 degrees. Cook raisins in water until all water is absorbed, about 30
minutes. Mix all the wet ingredients in one bowl and all the dry ingredients
in a separate bowl. The nuts get added to the flour mixture then add the
flour mixture to the liquid mixture. Fold in the raisins. Bake in loaf or bundt
pan for 35 to 45 minutes or until toothpick inserted comes out clean.

STRAWBERRY DIABETIC JAM
1 c. berries
3/4 c. sugar-free strawberry pop
1 pkg. strawberry sugar-free Jello
3 packets Equal
Mash the berries, add soda pop and cook 1 minute. Remove from heat and
stir in Jello until dissolved. Stir in sweetener and pour in jars. Seal and
store in refrigerator. Yields about 1 1/4 cups. You may use other fruits such
as raspberries, peaches or cherries.

DIABETIC PUNCH
1-2 liter diet Sprite
1 (46 oz.) can chilled unsweetened pineapple juice
1 pkg. blueberry Kool-Aid with Nutrasweet
Chill all ingredients and pour in punch bowl and serve.

DIABETIC EGG NOG
1 1/2 c. milk
5 sucaryl tablets
4 eggs, beaten well
2 tsp. vanilla
Put all ingredients together and mix well.

DIABETIC JELLY
1 qt. sugarless apple juice
4 tbsp. artificial sweetener (can add more)
4 tbsp. lemon juice
2 pkg. unflavored gelatin
Mix ingredients and boil gently for 5 minutes. Cool and pour into containers.
Store in refrigerator.

DIABETIC COOKIES
1 c. raisins
1 c. water
2 eggs, beaten
1 tsp. vanilla
1 c. flour
1/4 c. dates, chopped
1/2 c. shortening
3 tsp. sweetener
1 tsp. soda
Boil raisins, dates and water for 3 minutes. Add shortening and cool. Add
eggs, then all remaining ingredients and mix well. Chill. Drop onto
ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes.

DIABETIC FRUIT COOKIES
1 c. flour
1 tsp. baking soda
1 c. water
1 c. dates, chopped
1/2 c. apples, peeled & chopped
3/4 c. raisins
1/2 c. margarine
1 c. quick oats
2 eggs, beaten (or eggbeaters)
1 tsp. vanilla
1 c. pecans, chopped
Sift flour and soda, set aside. Cook water, dates, apple and raisins; bring to
a boil. Simmer 3 minutes. Remove from heat and add the margarine and
stir. Cool mixture and then add eggs, oatmeal and the dry ingredients; add
the vanilla and nuts. Cover and refrigerate overnight. Drop on cookie
sheets 2 inches apart. Bake in 350 degree oven for about 24 minutes.
Store in the refrigerator in air tight container. May also add 1 tsp. cinnamon
to dry ingredients if desired.

NO BAKE DIABETIC FRUIT CAKE
1 lb. graham crackers, crushed (reserve 3 double crackers)
1/2 lb. margarine
1 lb. marshmallows
Melt above and add cracker crumbs. 3/4 c. grated raisins 1 tsp. coconut
flavoring 1/2 c. dried apricots 1/2 c. raw cranberries 3/4 c. dates, cut up
Add to first mixture and mix well. Pat mixture in 6"x13"x2" pan lined with
plastic wrap. Chill.

DIABETIC RAISIN CAKE
2 c. water
2 c. raisins
Cook until water evaporates. Add: 2 eggs 2 tbsp. sweetener 3/4 c. cooking
oil 1 tsp. soda 2 c. flour 1 1/2 tsp. cinnamon 1 tsp. vanilla Mix well. Pour
into 8"x8" greased pan, bake at 350 degrees for 2 minutes. Makes 20
servings. 1 fruit, 2 fat, 185 calories.

DIABETIC SPONGE CAKE
7 eggs
1/2 c. fruit juice, orange
3 tbsp. Sweet

'n Low or any sugar substitute
2 tbsp. lemon juice
3/4 tsp. cream of tartar
1 1/2 c. sifted cake flour
1/4 tsp. salt
Separate eggs. Beat egg whites with salt until foamy. Add cream of tartar
and continue beating until stiff. In another bowl, combine rest of ingredients
and mix well. Fold in beaten egg whites. Bake in greased and floured bundt
pan at 350 degrees for 40 minutes or longer; test with toothpick. Serve
with no sugar jelly (all fruit) and Cool Whip.

DIABETIC ORANGE DATE BARS
1 c. chopped dates
1/4 c. sugar
1/3 c. vegetable oil
1/2 c. orange juice
1 c. all purpose flour
1/2 c. chopped pecans
1 egg
1 1/2 tsp. baking powder
1 tbsp. grated orange rind
Combine dates, sugar, oil and juice in a saucepan. Cook for 5 minutes to
soften dates. Cool. Add remaining ingredients. Spread into an oiled 8"x8"
baking pan. Bake in 350 degree oven for 25 to 30 minutes. Cool before
cutting. Makes 36 bars.

DATE DIABETIC COOKIES
2/3 c. cold water
3/4 c. oleo
1 c. chopped dates
1 egg
1/4 tsp. nutmeg
1 tbsp. cinnamon
1/2 tsp. soda
1/2 tsp. baking powder
1 tbsp. sweetener
1 tbsp. water
1 c. flour
Cook cold water, oleo and dates for 3 to 4 minutes and cool. Mix all
ingredients. Drop by teaspoons on greased cookie sheet. Bake at 350
degrees for 12 minutes or until done.

SUGARLESS COOKIES (FOR DIABETICS)
1 c. flour
1 1/2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt (opt.)
1/4 tsp. nutmeg
1 tsp. ground cloves
1 tsp. allspice
1 1/2 c. raisins
1 c. unsweetened applesauce
1/2 c. oil
2 eggs
1 tsp. vanilla
1/2 c. chopped nuts
1 c. quick (Mother's) oats
Mix dry ingredients and add remaining ingredients to moisten. Drop by
teaspoonful onto greased cookie sheet. Bake at 375 degrees for 12 minutes.

DIABETIC NUT LOAF
24 or 2 1/2 c. dates or raisins
2 eggs
1/4 c. vegetable oil
2 c. flour, self rising
1/2 c. chopped nuts
1 tsp. baking soda
2 tsp. liquid sweetener
1 tsp. vanilla
If using all purpose flour, add 1/2 teaspoon salt and 1 teaspoon baking
powder. Use 350 degree oven. Put cut dates or raisins into bowl; sprinkle
with baking soda and cover with 1 cup boiling water. Let stand until cool.

DIABETIC DATE CAKE
1 stick oleo or margarine
1 egg
2 c. flour
2 tsp. soda
1 tsp. vanilla
1 c. dates
2/3 c. Sugar Twin
1/2 tsp. cinnamon
1/4 tsp. cloves
1 1/2 c. applesauce
1 c. nuts
Cream oleo; add egg, sugar and vanilla and sift together. Add dry
ingredients. Add dates, applesauce and nuts. Beat at medium speed until
blended. Bake one hour at 350 degrees.

DIABETIC APPLESAUCE COOKIES
1 3/4 c. cake flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 tsp. baking powder
Salt (opt.)
1/2 c. butter
1 tbsp. Sweet Ten
1 egg
1 c. unsweetened applesauce
1/2 c. raisins or nuts
1 c. All Bran
Mix ingredients. Drop on cookie sheet. Bake 20 minutes at 375 degrees.

DIABETIC HEALTH COOKIES
1 c. raisins
1/2 c. chopped dates
1/2 c. chopped apples
1 c. water
1/2 c. vegetable shortening
2 well beaten eggs
2 tsp. artificial sweetener (such as sweet n low)
1 tsp. vanilla
1 tsp. baking soda
1 c. flour
3/4 c. chopped nuts
Boil raisins, dates, and apples in water for 3 minutes. Add shortening to
melt, then cool and add rest of ingredients with the nuts last. Mix well.
Drop by teaspoons onto cookie sheet. Bake at 350 degrees for 10 to 12
minutes. Store in refrigerator in an airtight container.

MARY TYLER MOORE'S ALMOND MERINGUE COOKIES (DIABETIC)
4 egg whites
8 tsp. powdered skim milk
1 tsp. vanilla extract
1 tsp. almond extract
1 tsp. liquid artificial sweetner
Cinnamon to taste
Beat egg whites until stiff. Add skim milk powder. Mix well. Add extracts
and sugar substitute. Drop cookies by spoonfuls onto cookie sheet. Bake at
275 degrees for 45 minutes. Remove from cookie sheet and dust with
cinnamon. Yields 2 to 2 1/2 dozen. One cookie equals 32 calories.

DIABETIC BARS
1/2 c. dates
1/2 c. raisins
1/2 c. prunes
3 eggs
1/2 c. oleo or margarine
1 tsp. soda
1 tsp. vanilla
1/4 tsp. salt
1 c. flour
Cut up fruits and boil with 1 cup water add margarine. Mix all the other
ingredients with eggs and dry ingredients. Add fruit mixture. Bake in
greased 9 inch square pan at 350 degrees for 25 to 30 minutes.
NOTE: 1/4
teaspoon each cinnamon and nutmeg may be added
* Optional- 1/2 cup nuts or coconut may be used

DIABETIC COOKIES
1 c. seedless raisins
2 c. water
12 saccharin tablets
1 c. flour
1/2 c. shortening
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 tsp. soda
1 tsp. vanilla
1 c. quick oats
Cook raisins in water for 15 minutes, adding saccharin while hot. Sift dry
ingredients. Mix all together, drop on cookie sheet and flatten. Bake at 350
degrees for 15 minutes. Keep refrigerated.

BANANA NUT SQUARES FOR DIABETICS
2/3 c. margarine
4 pkg. Sweet 'n Low or 2 or 3 tsp.
2 eggs, separated (stiffly beat whites)
1 c. mashed bananas
1 1/2 c. flour
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/4 c. sour cream
1/2 tsp. vanilla
1/2 c. chopped nuts
Cream Sweet 'n Low and margarine. Add egg yolks and mix well. Add
bananas, sift dry ingredients. Add alternately with sour cream to shortening
mixture. Mix until well blended. Add vanilla, stiffly beaten egg whites and
nuts. Pour into two 8x8 or 9x9 inch square pans. Doesn’t rise like regular
bars.

DIABETIC AND LOW SODIUM POUND CAKE
2 c. flour
1/2 c. corn oil
2 eggs
3 lg. ripe bananas
1 1/2 tbsp. liquid sweetener
4 tbsp. buttermilk
1 c. raisins
1 tsp. soda
1 tsp. vanilla
1 1/2 c. pecans
Pre-heat oven to 300 degrees Sift flour and soda together. Add oil, liquid
sweetener and mix well until light. Beat in eggs. Add rest of ingredients.
Beat until well mixed. Pour into loaf pan. Bake at 350 degrees for 25
minutes

DIABETIC BREAD PUDDING
1 slice white bread, cut in cubes
2 or 3 tbsp. raisins
1 c. skim milk
1 egg, well beaten
2 pkgs. artificial sweetener
1 tsp. vanilla
Beat egg, milk, vanilla and sweetener together. Spray two (2) cup
microwave dish with non-sticking vegetable spray. Arrange bread cubes and
raisins in dish. Pour milk mixture over bread to moisten each cube.
Sprinkle dash of nutmeg over top and microwave on high for five (5)
minutes or until knife inserted in center comes out clean. Be careful not to
overcook.

DIABETIC HEALTH COOKIES
1 c. raisins
1/2 c. chopped dates
1/2 c. chopped apples
1 c. water
1/2 c. vegetable shortening
2 well beaten eggs
2 pkgs. Sweet & Low (optional)
1 tsp. vanilla
1 tsp. baking soda
1 c. flour
3/4 c. chopped nuts
Boil raisins, dates and apples in water for 3 minutes. Add shortening to
melt. Cool, then add rest of ingredients. Add nuts last. Mix well. Drop by
teaspoons onto cookie sheet. Bake at 350 degrees for 10 to 12 minutes.
Store in refrigerator in an airtight container.

APPLESAUCE DIABETIC COOKIES
1/2 c. flour
1 tsp. cinnamon
1/2 tsp. soda
1/4 tsp. allspice
1/2 c. quick rolled oats
1/2 c. raisins
1/2 c. unsweetened applesauce
1 egg, beaten
1/4 c. shortening
2 tsp. vanilla
Optional:
1/4 tsp. orange flavoring, nuts
Mix moist ingredients first then add dry ingredients. Drop on greased baking
sheet. Bake at 350 degrees for 8 to 10 minutes. Yield: 1 1/2 dozen.

BIRTHDAY CAKE FOR DIABETIC
2 c. sifted cake flour
2 1/2 tsp. baking powder
1/2 tsp. salt
6 tbsp. softened margarine
1 1/4 tsp. vanilla
1/4 tsp. almond extract
1 c. sugar
1 egg
3/4 c. milk
1/2 c. sugar-free strawberry jam
1 c. nondairy whipped topping
Preheat oven to 350 degrees. Line two 8 inch round cake pans with
parchment paper or waxed paper. Sift together the flour, baking powder
and salt. With an electric mixer at medium speed, cream together
margarine, vanilla and almond extract until fluffy. Gradually add sugar,
beating constantly. Add egg; beat until mixture is fluffy. stirring with a
spoon, add the dry ingredients alternately with milk. Stirring after each
addition until batter is smooth. Pour into the prepared pans. Bake 25-30
minutes or until done. When cool spread the strawberry jam between the
layers. Spread whipped topping on the top. Store in refrigerator until just
before serving. For added color you can add a drop of (your color choice)
food coloring to the whipped topping before putting it on top of cake.

DIABETIC CAKE
1 c. raisins
1 1/2 c. water
1/2 c. shortening
1 egg
1 c. oatmeal
1 tbsp. sugar substitute
1 c. flour
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
Boil raisins and water. Add other ingredients. Bake in a loaf pan at 350
degrees about 45 minutes or until done.

DIABETIC COOKIES
1 1/2 c. unsweetened applesauce
3/4 c. margarine
2 eggs
1 tbsp. vanilla
1/3 c. brown sugar substitute, suitable for baking
2 c. oatmeal
1 tbsp. cinnamon
1/2 tsp. allspice
1 1/2 c. flour
1 1/2 tsp. soda
1/2 tsp. salt
1 c. raisins
1/4 c. nuts
Mix applesauce, margarine, eggs, vanilla and brown sugar substitute well;
add the remaining ingredients. Drop by teaspoonfuls onto a cookie sheet
and bake at 375 degrees for 15 minutes.

DIABETIC FRUIT CAKES
2 c. water
2 c. raisins
1 c. unsweetened apple sauce
2 eggs
2 tbsp. liquid sweetener
3/4 c. cooking oil
1 tsp. soda
2 c. plain flour
1 1/4 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla
Cook raisins in water until water is gone. Add the applesauce, eggs,
sweetener and oil and mix well. Blend in the other ingredients which have
been sifted together. Add vanilla. Pour into greased and floured pans,
preferably loaf pans. Bake about 1 hour at 350 degrees or until done.
Makes 10 to 12 servings.

DIABETIC PEANUT BUTTER COOKIES
1/2 c. peanut butter
1 tbsp. low calorie oleo
2 1/2 tsp. liquid sweetener
2 eggs
1 c. flour
1/4 tsp. soda
1/2 c. skimmed milk
Beat first 4 ingredients well. Add eggs and beat again, then add milk and
flour. Blend well. Drop by spoon on cookie sheet that is greased well. Bake
at 375 degrees for 12 minutes.

DIABETIC COOKIES
1 egg
1/2 c. margarine, melted
2 tsp. cinnamon
1 c. flour
1 c. quick-rolled oats
1 c. applesauce
1 c. raisins
1 tsp. soda
3 pkgs. sugar substitute
Place all ingredients in bowl and mix well. Drop by teaspoons on cookie
sheet and bake for 10 to 12 minutes at 375 degrees.
Makes about 3 dozen.

DIABETIC CAKE
2 c. diced apples, cooked
2 eggs
1 c. nuts
1/2 tsp. cinnamon
1 tsp. soda
1/2 c. Sugar Twin
3/4 c. butter
1 c. raisins
2 c. flour
1/2 tsp. salt
Mix all ingredients together in order above. Bake in tube pan 1 hour at 350 degrees.

DIABETIC CAKE
1 c. raisins cooked in 1 c. water
1 c. prunes, cooked in 1 c. water, cut up
1 c. unsweetened applesauce
2 eggs
1/4 c. Sweet-n-Low
3/4 c. Wesson oil
2 c. self-rising flour
1 tsp. vanilla

1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. soda
1 c. black walnuts, chopped
Dredge walnuts and raisins in flour. Beat eggs and applesauce together.
Combine all other ingredients and bake at 350 degrees for 35-40 minutes in
sheet pan.

DIABETIC COOKIES
1 box raisins
2 c. water
1 1/2 sticks butter
3 eggs
1 tsp. vanilla
1 1/2 tsp. baking powder
1 1/2 tsp. soda dissolved in 3 tsp. water
1 tsp. cinnamon
Pinch of salt
Boil together raisins, water and butter about 2 minutes. When cool, add
eggs, Sweet-N-Low, vanilla and soda. Sift together flour, salt, cinnamon,
baking powder. Add to first cooked mixture. Add 1 cup nuts, if desired.
Drop on greased cookie sheet and bake about 20 minutes at 350 degrees.

DIABETIC CAKE
1 c. raisins, cooked in 1 c. water, cool
1 c. prunes, cut up, cook in 1 c. water, cool
1 c. applesauce, sweet or unsweetened
2 eggs
1/4 c. Sweet-N-Low
3/4 c. corn oil
2 c. self-rising flour
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. soda
1 c. chopped pecans or black walnuts
Dredge nuts and raisins in flour. Beat egg and applesauce. Combine all
ingredients and bake at 350 degrees for 35-40 minutes in shallow pan.

DIABETIC BROWNIES
2 c. graham cracker crumbs (approximately 24 crackers)
1/2 c. chopped walnuts
3 oz. semi-sweet chocolate
1 1/2 tsp. Sweet-N-Low (6 packs)
1/4 tsp. salt
1 c. skim milk
Heat oven to 350 degrees. Place all ingredients in bowl; blend well. Bake in
greased 8x8x2 pan for 30 minutes. Cut in 2-inch squares while warm.

DIABETIC SPICE CAKE
1/2 c. margarine
3 eggs, beaten
1 1/2 c. unsweetened applesauce
1 c. raisins
1/2 tsp. vanilla
2 tsp. soda
1 tbsp. Artificial sweetner
1 c. dates, chopped fine
3 apples, peeled and cut in lg. pieces
1 tsp. cinnamon
2 c. flour
1 c. pecans, chopped
Mix all ingredients and bake in prepared Bundt pan (spray with Pam) in 350
degree oven for 1 hour.

DIABETIC CAKE
2 c. raisins
2 c. water
1 c. unsweetened applesauce
2 eggs
3/4 c. oil
2 tbsp. liquid sweetener
2 c. flour
1/4 tsp. nutmeg
1 tsp. soda
1 tsp. vanilla
Cook raisins in water until water is gone. Add next 4 ingredients to raisins
after they cool. Mix well. Sift dry ingredients together and add. Add
vanilla, mix well. Pour into a greased loaf pan. Bake 1 hour or longer at
350 degrees.

DIABETIC OATMEAL COOKIES
1/2 c. margarine
1 egg
1 tsp. sucaryl solution
1/4 c. milk
1 c. flour
1/2 tsp. baking powder
1/8 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1 tsp. vanilla
1/2 c. raisins
1 c. rolled oats
Cream margarine. Add beaten egg, sucaryl solution, and milk. Sift and mix
dry ingredients and then add to first mixture. Beat in vanilla, raisins, and
rolled oats. Drop by teaspoon onto greased cookie sheet and bake. You can
use 1/4 cup margarine and 1/4 cup applesauce or 1 banana instead of using
the full amount of margarine.

DATE NUT COOKIES (DIABETIC)
1/2 c. softened oleo or margarine
1 tsp. liquid sweetener
2 tsp. water
1/2 tsp. vanilla
1 beaten egg
1 c. plus 2 tbsp. flour
1/2 tsp. soda
1/2 tsp. salt
1/2 c. chopped dates
1/2 c. chopped nuts
Cream butter, add sweetener, water, vanilla and beaten egg. Sift dry
ingredients and add to mixture. Bake on greased cookie sheet 10-12
minutes at 375 degrees.

ANN'S DIABETIC COFFEE CAKE
1 c. flour
1/2 c. margarine
2 tbsp. water
Mix and roll dough into ball, divide into 2 balls. Place onto ungreased cookie
sheet. Pat down, 12 inches long - 3 inches wide.
-FILLING-
1/2 c. margarine
1 c. water
1 tsp. almond extract
1 c. flour
3 eggs
Mix margarine and water in saucepan. Bring to a boil and add flavoring,
then remove from heat. Add flour, then add eggs one at a time. Divide into
half. Spread on dough, one then the other. Bake at 350 degrees for 60
minutes.

DIABETIC APPLESAUCE LOAF CAKE
3 c. flour
1 1/2 c. sugar substitute
2 tsp. baking soda
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
2 c. applesauce, unsweetened
1 c. oil
4 eggs
1 c. raisins
1/2 c. chopped walnuts
1 c. chopped dates
Combine all ingredients. Pour batter into 2 ungreased 9 x 6 x 4 inch loaf
pans. Bake at 350 degrees for 45 minutes.

DIABETIC CHOCOLATE CHIP COOKIES
1/4 c. margarine, softened
1 1/2 tsp. vanilla
1 c. + 2 tbsp. flour
2 tsp. baking powder
1/2 c. semi-sweet chocolate chips
1/4 c. chopped nuts
4 tsp. liquid sweetener
1 egg
1/2 tsp. salt
1/4 tsp. soda
Combine first 4 ingredients in small mixer bowl. Beat at high speed for 1 to
2 minutes or until light and fluffy. Add next 4 ingredients with 1/2 cup
water. Blend at low speed until well combined. Stir in chocolate chips and
nuts. Dough will be soft. Drop onto ungreased cookie sheet. Bake at 425
degrees for 10 to 12 minutes.

DIABETIC JELLY
1 c. unsweetened juice (any kind)
1/4 tsp. lemon juice
2 tbsp. sugar substitute
1 tbsp. plain gelatin
1 tbsp. cornstarch

Mix lemon juice, sugar substitute, gelatin and cornstarch. Add fruit juice
and stir well to mix. Boil hard for 3 minutes, stirring constantly. Makes 1
small jar. Store in refrigerator.

DIABETIC APPLE JELLY
2 env. unflavored gelatin
2 c. unsweetened apple juice
Artificial sweetener to taste
2 tbsp. lemon juice
Yellow food coloring
Sterilize 2 half-pint jars by covering with water and boiling for 15 minutes.
Soften gelatin in 1 cup apple juice. Heat to a boil the other cup of apple
juice. Remove from heat. Add juice with softened gelatin. Add lemon juice.
Bring to full boil and cook about 2 minutes. Remove from heat and add
food coloring and sweetener to taste. Pour into sterile half-pint jars, seal,
and cool. Store in refrigerator. Makes 2 half-pints.

DIABETIC SPAGHETTI SAUCE
1 tsp. vegetable oil 1 1/4 lb. lean ground round 3 (8 oz.) cans tomato sauce
1 (6 oz.) can tomato paste 4 c. water 1/4 tsp. salt (optional) 1 tsp. pepper 1
tsp. oregano Dash of garlic Brown onions in oil; add meat and brown.
Drain fat; add rest of ingredients. Simmer 1 hour uncovered. Serving size,
1/2 cup. (Lean meat exchange 1, vegetable exchange 1, Calories 90,
Carbohydrates 5 g, Protein 7 g, Fat 5 g, Fiber 0 g, Cholesterol 21 mg,
Sodium 264 mg.

DIABETIC BARBECUE SAUCE
1 sm. onion, minced
1 (8 oz.) can tomato sauce
2 c. water
1/4 c. wine vinegar
1/4 c. Worcestershire sauce
1 tsp. salt (optional)
2 tsp. paprika
2 tsp. chili powder
1 tsp. pepper
1/2 tsp. cinnamon
1/8 tsp. cloves
Combine all ingredients; bring to full boil. Simmer 20 minutes. Serving size
= 1/4 cup

ANNE'S DIABETIC CHOCOLATE SYRUP
1/3 c. dry cocoa
1 1/4 c. cold water
1/4 tsp. salt
2 tsp. vanilla
3 tsp. liquid sweetner
Combine all ingredients; bring to full boil. Simmer 20 minutes.

DIABETIC CINNAMON COOKIES
1 slice bread, crumbled
1/4 tsp. cinnamon
1/4 tsp. vanilla
1 egg, beaten
1 tsp. sweetener
Mix all ingredients together, drop on cookie sheet, bake at 350 degrees for
about 10 - 15 min or until lightly brown.

DIABETIC NUT COOKIES
1/2 c. flour
1/4 tsp. baking powder
1/8 tsp. salt
1/2 tsp. Sweet and Low
2 tbsp. unsweetened orange juice
1/2 tsp. vanilla
2 tbsp. vegetable shortening
2 tbsp. chopped nuts
2 tbsp. grated orange rind
Mix all ingredients together, drop on cookie sheet, bake at 350 degrees for
about 10 - 15 min or until lightly brown.

DIABETIC EASTER FUDGE
1 sq. unsweetened chocolate
1/4 c. evaporated milk
1/2 tsp. vanilla
1 tsp. artificial liquid sweetener
1 pkg. vanilla or chocolate sweetened pudding powder
8 tsp. finely chopped nuts
Mix all ingredients together and bring to a boil over med. heat, stirring
constantly. When mixture begins to thicken , quickly pour into pan or dish to
cool and set. May be refrigerated to hasten cooling.

SPICED TEA (DIABETIC)
1 c. instant tea with NutraSweet
2 pkg. Kool aid
Sunshine Punch with NutraSweet
1 tsp. cinnamon
1 tsp. cloves
Add desired portion to cup of hot water.

DIABETIC CRANBERRY AND ORANGE SALAD
1 lb. fresh cranberries
1 med. orange, do not peel
1 med. apple, do not peel
1 lg. celery stalk
Grind the above ingredients together. 1 (3 oz.) box orange sugar free Jello 2
tbsp. Equal sweetener Dissolve Jello in 3/4 cup boiling water; add 3/4 cup
cold water. Add ground fruit, celery, pineapple, sweetener. Chill.

DIABETIC GLORIFIED RICE
1/2 c. rice, uncooked (not instant)
1 (20 oz.) crushed pineapple, in own juice
1 (3 oz.) pkg. sugar-free fruit flavored

gelatin
Boiling water
Pineapple juice, drained from can
Maraschino cherries
Heavy cream
Cook rice according to package directions. Drain, set aside. Drain
pineapple, reserving 1 cup juice. Dissolve gelatin in 1 cup boiling water.
Add juice. Stir in well drained rice, the cooked rice will absorb the color and
flavor of the gelatin. Mix well and chill until thickened but not quite set.
Add drained pineapple and cherries, if desired. Fold in cream that has been
whipped. Chill. Makes about 8 servings.

NO CALORIE DIABETIC DRESSING
1/2 c. water
1/2 c. white vinegar
1/2 tsp. salt
1/2 tsp. dry mustard
1/8 tsp. pepper
1/16 tsp. paprika
Artificial sweetener to substitute for 4 tsp. sugar
Combine all ingredients and refrigerate. Makes about 1 cup. 1 serving =
1-2 tablespoons. *Diabetics - this is a free exchange. Sodium value 133
mg/2 tablespoons (low sodium diets omit salt). No cholesterol, protein fat
or calories.

CARROT CABBAGE SLAW (DIABETIC RECIPE)
1/2 head cabbage
1 sm. onion
2 celery stalks
2 carrots
1 tbsp. mayonnaise
2 pkg. Artificial sweetner (such as sweet n low)
1/2 tsp. black pepper
2 tbsp. vinegar
2 tbsp. lemon juice
Shred cabbage and carrots. Finely chop onion and celery. Mix together in a
large bowl. In a separate bowl, mix together sweetner, pepper, vinegar,
lemon juice, and mayonnaise. Pour over shredded vegetables and
refrigerate. Makes 10 servings. Exchanges: One serving equals 1
vegetable; calories: one serving equals 23 calories.

DIABETIC CREAM CHEESE SALAD
1 (3 oz.) env. sugar free Jello (lime)
1 c. crushed pineapple in own juice
3 oz. lite cream cheese, room temperature
1/2 c. evaporated skim milk, chilled
Mix Jello per package directions. Drain juice from pineapple and add water
to make 1/2 cup liquid. Add juice to Jello mixture and chill until syrupy.
Beat the evaporated skim milk, making sure that the bowl, beaters and milk
are well chilled. Set whipped milk aside. Beat the cream cheese into Jello.
Fold in the whipped milk and drained pineapple and chill in mold or glass
dish. Makes 9 ½-cup servings.

EASY SUGAR-FREE DESSERT
1 (6 oz.) pkg. sugar-free Jello
2 c. hot water
1/2 pkg. Crystal Light lemonade mix
2 c. water
3 c. Cool Whip
1 angle food cake
Dissolve Jello in hot water. Add lemonade mix and water. Chill until slightly
thickened, beat until frothy and fold in Cool Whip. Fold in cake broken in
pieces. Put into 9 x 13 inch pan and chill.

CREAM PUFFS
½ Margarine
1 c. boliling water
1 c. flour
½ tsp salt
4 eggs
Melt margarine in 1 cup boiling water. Sift flour and salt together. Add to
boiling liquid all at once and stir until mixture leaves side of pan in compact
ball. Cool 1 minute.
Put in mixing bowl and add eggs - one at a time, beating well after each
addition. Drop by rounded teaspoon onto ungreased cookie sheet. Bake at
450 degrees for 10 minutes and then at 400 degrees for about 25 minutes.
Cool and fill with favorite filling.
Suggested filling: 1 tub Cool Whip, stir in 1/2 package instant vanilla pudding.

SUGARLESS APPLE PIE
1 (12 oz.) can frozen apple juice concentrate, thawed
3 tbsp. cornstarch
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
5-6 apples, peeled, cored and sliced

Mix all ingredients, bring to a boil. Pour into crust-lined pie plate. Top with
remaining crust. Bake at 425 degrees about 45 minutes until crust is golden
and apples are tender.

SUGAR-FREE SPICE COOKIES
1/3 c. margarine, softened
1/4 c. granulated fructose
1/2 tsp. granulated brown sugar replacement
1 c. flour
1/2 tsp. baking powder
1 tsp. cinnamon
1/8 tsp. salt
1 tsp. vanilla
In a large bowl, cream margarine, fructose, and brown sugar replacement
together until light and fluffy. Add flour, baking powder, cinnamon, and
salt; mix well. Stir in vanilla. Shape dough into 1-inch balls and place on
ungreased cookie sheets. Flatten balls with a fork that has been dipped in
cold water. Bake at 375 degrees for 8-10 minutes; cool on wire racks.

GRILLED TURKEY TENDERLOIN
1/4 c. low-sodium soy sauce
1/4 c. sherry wine or apple juice
1/8 tsp. black pepper
2 tbsp. crushed onion
1 lb. uncooked turkey tenderloin, 3/4 to 1 inch thick
1/4 c. peanut oil
2 tbsp. lemon juice
1/8 tsp. garlic salt
1/4 tsp. ground ginger
In a shallow pan, blend all marinade ingredients together. Add turkey,
turning to coat both sides. Cover; marinate in refrigerator several hours or
overnight, turning occasionally. Grill the tenderloins over hot coals, 8-10
minutes per side, depending on the thickness. Tenderloins are done when
there is no pink in the center - do not over cook. Serve in 1/4 inch thick
slices in toasted buns. Yields 4 servings.

DIABETIC COOKIES
1/2 c. oleo
2 tsp. sweetener
1 tsp. salt
1 egg
2 tsp. grated orange peel
1/2 c. milk
1/2 tsp. baking powder
1/2 tsp. soda
1 c. nut meats
1 1/4 c. flour
Cream oleo, sweetener, and part of flour. Stir in rest of ingredients. Bake
at 350 degrees for 10-12 minutes.

DIABETIC FRUIT BARS
1 c. chopped dates
1/2 chopped dried apricots
1/2 c. walnuts
1 1/2 tsp. baking powder
1/2 c. butter
1 1/3 c. rolled oats
1/4 c. oil
2 eggs
1 tsp. vanilla
1 c. flour
1 tsp. cinnamon
In saucepan, melt oil and butter, add dates and apricots. Remove from heat
and beat in egg and vanilla. Combine dry ingredients and mix with rest of
mixture. Bake in 9 x 13 inch pan for 20 minutes at 350 degrees.

SMAKEROON COOKIES
3 egg whites
1/2 tsp. cream of tartar
2 tsp. sugar substitute
1/4 tsp. almond flavoring
3 c. Rice Krispies
1/4 c. shredded coconut
Beat egg whites until foamy, add cream of tartar and continue beating until
stiff but not dry. Add sugar substitute and flavoring. Beat until blended.
Fold in cereal and coconut and drop by teaspoonfuls onto lightly greased
cookie sheet. Bake at 350 degrees for 12-15 minutes or until lightly
browned. 1 serving = 1 fruit exchange (3 cookies). Yields 24 cookies.

CHOCOLATE CAKE
1/4 c. sifted all purpose flour
1 tsp. baking powder
1/4 tsp. salt
3 tbsp. cocoa
1/4 c. cold coffee
1 tbsp. sugar substitute
1 egg
1 tbsp. salad oil
1/4 c. cold water
1 tsp. vanilla
Sift flour, baking powder, soda, and salt together. Blend cocoa and coffee.
Beat egg and all sugar substitute, water, salad oil, and vanilla and stir into
dry ingredients, mixing only until smooth. Stir in cocoa and coffee mixture.
Line one 8 inch round layer cake pan with wax paper and grease with 1/8
teaspoon butter. Pour batter into pan, cover pan with foil and place in
shallow pan of water. Bake at 350 degrees for 25 minutes. Remove from
pan onto cake rack and cool. Cut layer in half crosswise to make half of a
two layer cake. One serving = 1 fruit and 1 fat exchange.

SPONGE CAKE
7 eggs
1/2 c. cold water
3 tbsp. sugar substitute
1/2 tsp. vanilla
2 tbsp. lemon juice
1/4 tsp. cream of tartar
1 1/2 c. cake flour
1/4 tsp. salt
Beat egg yolks until thick and lemon colored. Combine water, sugar
substitute, vanilla, and lemon juice. Add to egg yolks beat until thick and
foamy; add cream of tartar to beaten egg whites and continue beating until
stiff peaks form. Fold carefully into yolk mixture. Combine sifted flour and
salt. Sift a little at a time over the mixture, folding in gently. Pour into an
ungreased 9 or 10 inch tube pan. Bake at 325 degrees for 1 hour and 15
minutes. One serving = 1 bread exchange.

CHOCOLATE SAUCE
1 tbsp. butter
2 tbsp. cocoa
1 tbsp. cornstarch
1 c. skim milk
2 tsp. sugar substitute
1/8 tsp. salt
Melt butter. Combine cocoa, cornstarch and salt; blend with melted butter
until smooth. Add milk and sugar substitute and cook over moderate heat,
stirring constantly until slightly thickened, remove from heat. Stir in vanilla.
Set pan in ice water and stir until completely cold. (Sauce thickens as it
cools.) One serving - (1 tablespoon) free exchange.

BUTTERSCOTCH COOKIES
1/2 tsp. baking powder
1 c. flour
Pinch of salt
1/4 c. shortening
2 tbsp. brown sugar
1 env. or 1 1/16 oz. artificiallysweetened butterscotch pudding and pie
filling mix

1/4 tsp. vanilla
1 egg
Sift together salt, flour, and baking powder. Combine shortening and sugar
and cream together; slowly add pudding mix, mixing thoroughly. Then add
egg, beat until mixture is light and fluffy. Stir in vanilla; and then add
ingredients; mixing well. Place dough on wax paper; shape into a roll about
2 inches in diameter.
Wrap in wax paper. Place in freezer for about 30 minutes or refrigerate
overnight. Cut into 1/8 inch slices then place on ungreased cookie sheet.
Bake at 375 degrees for 8-10 minutes.
2 cookies = 2 fruit and 1 fat
exchange. Makes 24 cookies.

MARASCHINO CHERRY - GUMDROP COOKIES
1/2 c. margarine
1/4 c. brown sugar
1 egg yolk
1 c. flour
1 1/2 tsp. vanilla extract
1/4 tsp. salt
24 sm. gum drops or 12 maraschino cherries, halved
Cream together margarine adding sugar slowly. Mix in egg yolk and vanilla
extract. After sifting dry ingredients together slowly add creamed mixture.
Roll into small balls and place on ungreased cookie sheet. Bake at 350
degrees for 5 minutes. After removing from oven, gently press maraschino
cherry half or 1 gumdrop in the center of each cookie. Return to oven and
continue baking for an additional 8-10 minutes.
2 cookies = 1 fruit
exchange and 2 fat exchanges. Yields 2 dozen cookies.

DIET 7 - UP SALAD
1 (4 serving) pkg. sugar free lemon gelatin
1 c. boiling water
6 oz. cold diet 7-Up
1 (8 oz.) (or 1/2 of 20 oz.) can drained crushed pineapple canned in its own
juice (unsweetened)
1 banana, split and sliced
Dissolve gelatin in hot water. Set aside to cool slightly, then slowly add the
chilled pop, pineapple, and banana pieces. Pour into an 8 inch square pan
and chill until set. Add topping.
--TOPPING--
Cook over double boiler until thickened: 1 tbsp. flour Artificial Sweetener =
1/4 c. sugar 1/2 c. reserved juice 1 tbsp. low-fat margarine Let cool, then
fold in 1 envelope of prepared D-Zerta whipped topping. Spread on top of
the above "set" salad. 1 serving = 2 1/2 inch square; 1 fruit and 1 fat
exchanges
. Note: If this salad is doubled and a 9 x 13 inch pan is used, do
not double the topping mixture. It’s sufficient to cover all.

SAUCY CRANAPPLE SALAD
1 env. unflavored gelatin
1/4 c. cold water to soften above
1 (4 serving) pkg. sugar-free raspberry gelatin
1 c. boiling water
2 c. (1/2 lb.) frozen cranberries
1 c. juice-pack unsweetened crushed pineapple* with juice
1 c. unsweetened applesauce*
5 packets artificial sweetener
Place the clean, still frozen berries in the boiling water. Return to boiling
and allow berries to pop open (8 to 15 minutes). Do not stir! Soften the
unflavored gelatin in the 1/4 cup cold water, then add both gelatins to the
hot cranberries; stir until dissolved. Add the pineapple with juice, the
applesauce, and sweetener. Do not prepare this in a gelatin mold! Stir.
Pour into a 10 cup mold and chill until set. 1 serving = 1 fruit exchange
(approximately 60 calories).

PINEAPPLE COLE SLAW
12 c. shredded cabbage (about 3 lbs.)
1 c. miniature marshmallows
2 lg. (20 oz.) cans prechilled* juice pack pineapple tidbits, drained

Toss with:DRESSING:
1/4 c. reserved pineapple juice
Artificial sweetener = 1/4 c. sugar
1 1/2 c. lite Miracle Whip
Mix in a blender. Mix with slaw. Just before serving, add 2 split and sliced
bananas. The slices may be placed in enough pineapple juice to cover; this
will prevent them from turning brown until ready to use. 1 serving = 3/4
cup: 1 veg, 3/4 fat, 1 fruit exch. About 105 cal.

DIETETIC PASTA SALAD
Corkscrew pasta
4 fresh mushrooms, sliced
1 cucumber, sliced
Kraft reduced calorie zesty Italian dressing
1 onion, sliced
1 tomato, diced
1 green pepper, chopped
Cook and rinse pasta in cold water. Mix with remaining ingredients and
marinate in dressing. Chill and serve.

LASAGNA
1 c. chopped onions
1 c. sliced mushrooms
1/2 c. diced green peppers
1 tbsp. parsley flakes
1/2 tsp. each basil, oregano, chili powder
5 oz. Mozzarella cheese
1 garlic clove, minced
1 c. chopped carrots
3 c. tomatoes
1/4 tsp. dried rosemary
3 oz. grated Romano cheese
1 1/3 c. cottage cheese

Saute onions, garlic, mushrooms, carrots, and peppers until soft. Add
tomatoes, parsley, basil, oregano, chili powder, rosemary, and pepper.
Simmer 15 minutes. Mix together the 3 cheeses. Starting with sauce, layer
with 8 cooked lasagna noodles and cheese in an 8 x 12 inch casserole. Bake
at 375 degrees for 30 minutes. Makes 4 servings.

COCONUT CUSTARD PIE
4 eggs
4 tbsp. diet oleo
1 tsp. coconut extract
5 tbsp. flour
8 oz. shredded Jicama sweetener = 1/2 c. sugar
1 3/4 c. water
1 1/2 tsp. vanilla
2/3 c. dry milk
2 slices dry bread
Dash of salt
Combine all ingredients in blender, except Jicama. Fold in Jicama and pour
into crust lined 10 inch pie pan. Bake at 350 degrees for 40 to 45 minutes.

SUGAR FREE APPLE PIE
4 c. sliced, pared apples (preferably yellow delicious)
1/2 c. unsweetened apple juice concentrate (do not dilute)
1 1/2 tsp. cornstarch or tapioca
1 1/2 tsp. cinnamon or apple pie spice
Mix thickener, concentrate, and spices. Pour over apple slices to coat well.
Pour into crust-lined pie plate. Top with remaining crust. Bake at 425
degrees about 45 minutes until crust is golden and apples are tender. 8
servings each 220 calories. Exchanges = 1 1/2 fruit, 1 bread, 1/2 fat each
serving.

DIABETIC CHEESE CAKE
2/3 c. cottage cheese
1/3 c. cold water
1/2 tsp. vanilla
1/2 c. blueberries
1/3 c. hot water
1/3 c. powdered milk and 3 pkgs. Equal
1 tsp. lemon juice
1 env. unflavored gelatin
Soften gelatin in cold water, then add hot water. Blend until smooth. Add
rest of ingredients and blend again until smooth. Stir in blueberries. Chill
until firm.

RHUBARB OR CRANBERRY JELLO
2 c. rhubarb
1 pkg. Jello without sugar (raspberry, cherry, or strawberry)
1 1/4 c. water
Put rhubarb in saucepan with 1 cup water. Boil until fruit is soft. Add 1
package of Jello and stir until dissolved. Add 1/4 cup cold water. Stir and
pour into individual dishes or a 1 1/2 quart casserole. Chill until set.
Cranberries can be used in place of rhubarb.

POPSICLES
1 (4 serving size) env. sugar-free gelatin
1 (2 qt.) env. sugar-free artificially sweetened powdered drink mix
(Kool-Aid)
In a 2 quart mixing pitcher, dissolve gelatin in 1 cup hot water. Add drink
powder; stir, then add 7 cups cold water. Stir. Pour into popsicle cups with
handles; freeze. Flavor Suggestions: Raspberry Lemonade Orange Orange
Grape Gelatin: Triple berry Lime Hawaiian pineapple Strawberry Raspberry
These pops will not melt easily because of the absence of sugar. 1 (2
ounce) popsicle = 2 to 3 calories. 5 to 6 may be eaten per day and is
considered a "free" food.

PHUDGESICLES
1 (4 serving size) box sugar-free instant pudding (favorite flavor)
3 c. reconstituted non-fat dry milk
Whip all together according to directions on pudding package. Pour into
popsicle cups with handles; freeze. 1 (2 ounce) pop = approximately 20
calories. 1 per day = "free"*. *"Free" 20 calories or fewer and is not
necessary to figure into a diabetic meal plan if limited to one "free" per day.

DIABETIC APPLESAUCE COOKIES
1 3/4 c. cake flour
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 tsp. soda
1/2 c. butter
1 tbsp. sucaryl
1 egg
1 c. applesauce (unsweetened)
1/2 c. All Bran cereal
1/2 c. raisins
Mix together the flour, salt, cinnamon, nutmeg, cloves, and soda. Mix
together butter, sucaryl, and egg until light and fluffy. Add flour mixture
and applesauce alternately, mixing well after each addition. Fold in raisins
and All Bran. Drop on greased cookie sheet. Heat oven to 375 degrees.
Bake for 20 minutes or until golden brown.

DIABETIC SPICE OATMEAL COOKIES
1 c. water
2 c. raisins
4 tbsp sweetner
½ c butter
½ tsp salt
¼ tsp allspice
½ tsp cinnamon
1 tsp soda
1/8 tsp nutmeg
2 ½ c oatmeal
½ c chopped nuts
Boil water and raisins. Cool for 5 minutes. Add all the other ingredients.
Form into balls and bake on lightly greased cookie sheet for 15 minutes at
325 degrees.

DIABETIC COOKIES
1 3/4 c. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 tsp. baking soda
1/2 c. margarine
1/2 c. Sugar Twin
1 egg
1 c. unsweetened applesauce
1/2 c. raisins, chopped
1 c. All Bran Buds
1/2 c. finely chopped nuts
Preheat oven to 350 degrees. Sift together flour, cinnamon, nutmeg, cloves
and baking soda. In large bowl, mix together margarine, artificial sweetener
and egg. Mix in dry ingredients, alternating with applesauce. Fold in bran,
raisins and nuts and mix thoroughly. Drop onto greased cookie sheet by
tablespoons. Lightly flatten with fork, dipped in milk. Bake for 7-8 minutes.

DIABETIC PUMPKIN PIE
1 sm. pkg. sugar-free vanilla pudding
1 1/2 c. milk (whole or nonfat)
1 c. canned pumpkin
1/4 tsp. cinnamon
1/4 tsp. nutmeg
Artificial sweetener to equal 1 tsp. sugar
1 baked 8-inch pie crust
Place pudding mix in a saucepan. Gradually add milk. Cook and stir over
medium heat until mixture comes to a boil. Remove from heat and add
pumpkin, spices and sweetener; mix well. Pour into baked crust. Chill until
firm, about 3 hours.

DIABETIC WHIPPED CREAM
1/3 c. instant nonfat dry milk
1/3 c. ice water
1/2 tsp. liquid sweetener
Chill small glass bowl and beaters. Combine ingredients and whip on high
speed with mixer until consistency of whipped cream. Makes about 10
servings of 2 tablespoons.

DIABETIC PUMPKIN PIE
1 (16 oz.) can pumpkin
1 (13 oz.) can evaporated milk
2 eggs
1/4 c. Brown Sugar Twin
1/4 c. Sugar Twin
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. ginger
Sesame Seed Crust
Combine all ingredients and mix well in blender. Pour into Sesame Seed
Crust. Bake at 425 degrees for 15 minutes, then reduce heat to 350
degrees, and bake 35 minutes longer. Exchange per serving: 1 bread, 1/2
milk, 1 fat.
--SESAME SEED CRUST--
1 c. all-purpose flour
1/4 c. sesame seed
1/2 tsp. salt

1/2 c. plus 2 tbsp. corn oil margarine
2 or 3 tbsp. cold orange juice
Combine to make 1 (9-inch) pie shell.

DIABETIC CAKE
2 c. water
2 c. raisins
1 c. unsweetened applesauce
2 eggs
2 tbsp. liquid artificial sweetener
3/4 c. cooking oil
1 tsp. baking soda
2 c. flour
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla
Preheat oven to 350 degrees. Cook raisins in water until water evaporates.
Add applesauce, eggs, sweetener, cooking oil and mix well. Blend in baking
soda and flour. Add cinnamon, nutmeg and vanilla and mix. Pour into
greased 8x8 inch cake pan and bake approximately 25 minutes or until
done.

STRAWBERRY PIE (NO SUGAR)
1 baked pie shell
1 qt. strawberries
3 tbsp. cornstarch
1 (8 oz.) pkg. cream cheese
1 c. apple juice, unsweetened
Slice berries, simmer 1 cup in 2/3 cups apple juice 3 minutes. Mix
cornstarch with 1/3 cup apple juice, stir in berries. Stir constantly 1 minute
until thick. Spread softened cheese over pie crust, put berries on cheese,
pour cooked berries on top. Garnish with whipped cream and a few berries.
Chill 3 to 4 hours.

SUGAR-FREE APPLE PIE
4 c. sliced peeled apples
1/2 c. undiluted frozen apple juice concentrate
1 1/2 to 2 tsp. tapioca, cornstarch or flour
1/2 tsp. lemon juice (optional)
1/2 to 1 tsp. cinnamon, nutmeg or apple pie spice
Divide pastry into 2 parts and roll thin to fit an 8 or 9-inch plate. Set aside.
Mix apples, apple juice concentrate, thickener and spice and stir until apples
are well coated. Add lemon juice, if desired, to keep apples lighter-colored.
Taste 1 piece of apple to check the spice. Pour into the pastry-lined pie pan
and top with the second crust or pastry strips. Seal the edges and cut slits
in the top crust to allow steam to escape. Bake at 425 degrees for 40-45
minutes until golden brown. Serve warm or cold. NOTE: Apples have some
natural pectin, but a small amount of thickener is necessary to hold the
sweet concentrate of the apples for an even flavor.
One serving (including
the crust)--220 calories; 1 1/2 fruit exchanges; 1 bread exchange; 1 fat
exchange.

APPLE PIE (NO SUGAR)
4 c. apple
1/2 c. frozen apple juice concentrate, undiluted
2 tsp. tapioca or cornstarch
1/2 to 1 tsp. cinnamon
Mix apples and all ingredients until well coated; pour into pastry shell and
top with pastry. Bake at 425 degrees for 40 to 45 minutes.

POLISH SAUSAGE STEW
1 can cream of celery soup
1/4 c. brown sugar
27 oz. can sauerkraut, drained
1 1/2 lb. polish sausage, cut in 2 inch pieces
4 med. potatoes, pared and cubed
1 c. chopped onion
4 oz. shredded Monterey Jack cheese

Cook sausage,potatoes, and onion until done. Mix soup, sugar & sauerkraut,
cook until blended. Mix with other ingredients and top with cheese.

KRAUTRUNZA
1 link (approximately 1/4 lb.) German sausage
1 lb. ground beef
1 sm. head cabbage
1 med. onion
Salt and pepper
Yeast dough
Brown meats and add other ingredients, cook until tender. serve

GERMAN SAUERKRAUT
1 can Bavarian sauerkraut, partially drained
1 apple, cored and sliced
1 onion, chopped
2 or 3 slices bacon
Mix together and cook until all is tender.

POLISH BIGOS AND KLUSKI
2 lb. ground beef
3 tbsp. Crisco
2 c. diced green pepper
2 c. sliced onions
10 1/2 oz. can tomato soup
#2 can tomatoes
3/4 c. water
1 - 2 tbsp. salt
1/4 tsp. black pepper
1/8 tsp. red pepper (optional)
1/2 pkg. kluski noodles
Brown ground beef. Then add peppers, onions, cook until lightly sautéed.
Cook noodles per package direction. Add the rest of the ingredients and cook
until well blended. Mix sauce with noodles or let them put on their own
sauce.

PATCHLINGS
5 c. flour
1 egg
1 tbsp. shortening
1 c. milk
Mix all ingredients together, drop on cookie sheet, and bake at 350 degrees
for about 10 min.

WALNUT DREAMS
¼ lb margarine
1 ½ c. + 1 tbsp brown sugar
1 ½ c. chopped walnuts
2 eggs (beaten)
1 ½ tsp baking powder
1 tsp vanilla
½ c. coconut

Mix all ingredients together and blend thoroughly. Drop on cookie sheet ,
bake at 325 degrees until lightly brown.

SUGAR-FREE CHERRY OATS MUFFIN
1 1/4 cups unbleached flour
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon lite (or regular) salt
2/3 cup all fruit black cherry jam
1/3 cup apple juice concentrate
1/2 cup cherry juice concentrate
2 1/2 to 3 Tablespoons canola or safflower oil
1/4 cup water
2 egg whites or 1/3 cup egg white product
1 1/2 cups thin-rolled (quick) oats
Preheat your oven to 350 degrees.Sift dry ingredients together and set
aside. In a different bowl, lightly beat egg whites or eggbeaterss, and mix in
all wet ingredients. Mix liquid and dry ingredients,with a fork, just enough to
moisten. Next, gently fold in oats and mix well.
Fill muffin tins 3/4 full, and bake at 350 degrees for 18 to 25 minutes. Check
for doneness with a toothpick, if it comes out clean, they're done. Cool about
10-15 minutes. Serve warm or at room temperature. Makes 12 muffins

MOM'S WIENER SOUP
4 wieners
1 onion
1 qt. milk
1 1/2 tsp. salt
4 tbsp. butter
2 tbsp. flour
2 c. cooked, diced potatoes
1/4 tsp. pepper

Brown potatoes, wieners and onions in 2tbsp butter. Mix milk, salt, pepper,
flour and other 2 tbsp butter together, stir constantly until mixture boils and
becomes smooth. Then mix everything together in a soup pan or pot, cook
until everything is hot, then serve.

GRANDMA LOE'S SKILLET CAKE
1 3/4 c. cake flour
1 tsp. baking powder
1/4 tsp. soda
1/4 tsp. salt
1 c. sugar
1/4 c. melted margarine
1 egg
1 tsp. vanilla
Buttermilk
Put margarine in cup, add egg and fill cup with buttermilk. (Blend with dry
ingredients.) (beat) Before last line - sift flour, baking powder, soda, salt
and sugar into bowl. Then beat with first mixture. Pour into skillet and top
with topping.
--TUITTI-FRUITTI TOPPING--
1 c. drained fruit cocktail
1/2 c. brown sugar
1/4 c. chopped walnuts
1/4 c. margarine
Spoon fruit cocktail over top of batter, sprinkle brown sugar and walnuts on
top of fruit cocktail, then drizzle with melted margarine
--ALMOND PRUNE TOPPING--
1 c. cooked prunes, halved
1/2 c. brown sugar
1/4 c. slivered almonds
1/4 c. margarine

MOM'S BEEF STEW
1/4 c. ginger ale
1 tbsp. red wine vinegar
1 can consomme soup
Salt and pepper
1/4 c. flour
1 lb. lean stew meat
1/4 lb. mushrooms, sliced
2 med. potatoes, cut up
2 carrots, sliced
1 onion, sliced
Brown stew meat and sautee with onions and mushrooms. Add all
ingredients into pot and cook until meat is and vegetables are tender.

IOCOA EGG PANCAKES
8 eggs, whip hard
1 tsp. salt
2 1/2 c. milk or water
1 c. flour
Mix all ingredients and pour onto grill. Cook on each side until lightly brown.

DIABETIC BEEF PASTIES
--Crust—
3/4 tsp. Salt
1/4 c. plus
2 tsp. vegetable shortening
1 egg
Water
Put flour and salt in mixing bowl. Cut in shortening. Beat egg in a
measuring cup. Add water to make 1/2 cup, add to flour and mix until well

moistened. Divide dough into 6 balls. On lightly floured board, roll balls into
circles between waxed paper. Then set aside.
--FILLING--
3/4 lb. coarsely ground beef (raw)
2 c. diced raw potato
3/4 c. diced raw carrot
3/4 c. diced celery
1 tsp. salt
1/4 tsp. black pepper
2 tbsp. water
Once all filling ingredients have been well mixed. Spoon on to dough, and
wrap around beef. Bake at 350 degrees for about 10 – 15 min or until dough
has become golden brown.

TUNA SUPREME
1 sm. can tuna, water-packed
3 hard boiled eggs, diced
1 c. American cheese, diced
2 tbsp. each chopped sweet pickles, mince onion, chopped celery and
cut-up stuffed olives
1/2 c. mayonnaise or Miracle Whip
Mix all ingredients and serve on bread or lettuce leaf

DIABETIC SPICY MEATBALLS
1 lb. lean ground beef
1/2 c. chili sauce
2 tsp. prepared horseradish
1/2 c. minced onion
2 tsp. Worcestershire sauce
1/2 tsp. salt
2 tbsp. corn oil

Mix all ingredients well, roll into balls, and brown in corn oil. Drain on paper
towels.

DIABETIC SPICY SAUSAGE
2 lb. extra lean ground pork
2 tsp. crushed dried sage
1 tsp. freshly ground black pepper
1 tsp. fructose
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. ground mace
1/4 tsp. ground allspice
1/4 tsp. salt
1/8 tsp. ground cloves
Mix all ingredients thourghly. Then make into patties and brown until done.

PORK CHOPS & STUFFING
5 pork chops
1 box croutons, prepared to box directions, as stuffing
1/4 c. water
Brown pork chops, make sure cooked well. Serve with stuffing.

DIABETIC APPLESAUCE CAKE
2 c. raisins
2 c. water
3/4 c. oil
4 tbsp. Featherweight sweetener
2 eggs
2 c. flour
1 tsp. soda
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 c. nuts (if desired)
1 c. unsweetened applesauce
Sift all dry ingredients together and set aside. In a separate bowl mix all
wet ingredients. Mix wet and dry ingredients together and mix well, then
fold in applesauce, nuts and raisins. Pour in a greased and floured cake pan
unless using a non-stick pan. Bake at 350 degrees for 25 –30 minutes or
until cake springs back when lightly touched in the middle.

BANANA BREAD
2 c. all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 1/2 tsp. pumpkin pie spice
2 ripe bananas (mashed)
6 oz. can frozen orange juice
2 eggs
1 c. raisins
Nuts (optional)
Sift all dry ingredients together and set aside. In a separate bowl mix all
wet ingredients and mashed bananas. Mix wet and dry ingredients together
and mix well, then fold in, nuts and raisins. Pour in a greased and floured
loaf pan unless using a non-stick pan. Bake at 350 - 375 degrees for 30-45
minutes or when knife comes out clean.

DIABETIC CHOCOLATE CHIP COOKIES
1/2 c. butter
1/3 c. brown Sugar Twin
1 egg
1 1/2 tsp. vanilla extract
1 1/3 c. all purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. skim milk
1/2 c. semi-sweet chocolate chips
Cream butter, brown sugar twin, vanilla and egg together. Sift all dry
ingredients together in a separate bowl. Add milk, dry ingredients and
chocolate chips to creamed mixture. Drop onto cookie sheet. Bake at
325-350 degrees for 7- 10 min. or until lightly brown.

WACHY CHOCOLATE CAKE
1 1/2 c. cake flour
1/4 c. cocoa
2 tbsp. granulated sugar replacement
1 tsp. baking soda
1/2 tsp. salt
1 c. water
1 tbsp. white vinegar
1/4 c. safflower or corn oil
1 tsp. vanilla extract
1 egg
Sift all dry ingredients together and set aside. In a separate bowl mix all
wet ingredients. Mix wet and dry ingredients together and mix well. Pour in
a greased and floured cake pan unless using a non-stick pan. Bake at 350
degrees for 25 –30 minutes or until cake springs back

when lightly touched
in the middle.

APPLE PIE, SUGARLESS
12 oz. can concentrated apple juice
3 tbsp. cornstarch
1 tsp. ground cinnamon
1/8 tsp. salt
9 inch unbaked pie shell
5 sweet tasting apples, sliced
Mix all ingredients and bring to a boil. When mixture starts to thicken
remove from heat. Pour into pie crust. Bake at 350-375 degrees or until
golden brown.

APPLESAUCE COOKIES
1/2 c. all purpose flour
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. allspice
1/2 c. quick rolled oats
1/2 c. raisins
Nutmeats (Optional)
1/2 c. unsweetened applesauce
1 egg, beaten
1/4 c. shortening
2 tsp. vanilla extract
1/4 tsp. orange flavoring (optional)
Sift all dry ingredients (including oats) together in a separate bowl. In a
separate bowl mix applesauce, eggs, vanilla, orange flavoring (optional) dry
ingredients and nuts. Drop onto cookie sheet. Bake at 325-350 degrees for
7- 10 min. or until lightly brown.

DIABETIC OATMEAL COOKIES
3/4 c. vegetable shortening
1/2 c. Brown Sugar Twin
1/2 c. white Sugar Twin
1 egg
1/4 c. water
1 tsp. vanilla extract
1 c. all purpose flour
1 tsp. salt
1/2 tsp. baking soda
1 c. raisins
3 c. rolled oats, quick cooking or regular
Cream shortening,sugars, vanilla and egg together. Sift all dry ingredients
together in a separate bowl. Add water, dry ingredients, raisins and oats to
creamed mixture. Drop onto cookie sheet. Bake at 325-350 degrees for 7-
10 min. or until lightly brown

HELEN'S LOW - CAL PECAN PIE
9 inch unbaked pie shell
3/4 c. egg substitute
3 tbsp. all purpose flour
1/3 c. plus 1 tbsp. plus 1 tsp. thawed frozen pineapple juice concentrate
1/4 c. sugar
1/4 c. dark corn syrup
2 tbsp. reduced calorie tub margarine, melted
1 1/2 tsp. vanilla extract
1/8 tsp. salt
3 1/2 oz. pecan halves
Mix all ingredients except flour and pecans and bring to a boil. Now add flour
and pecans. When mixture starts to thicken remove from heat. Pour into pie
crust. Bake at 350-375 degrees or until golden brown on edges.

SUGAR - FREE SPICE COOKIES
2 c. water
1 c. raisins
2 sticks margarine
1 c. prunes, chopped
1 c. dates, chopped
2 egg whites
2 tsp. soda
1/2 tsp. salt
2 tsp. vanilla
1/2 tsp. cinnamon
1/2 tsp. nutmeg
Dash cloves
2 1/3 c. flour, and maybe 1/4 more
1/2 - 1 c. nuts
Cream margarine, vanilla and egg whites together. Sift all dry ingredients
together in a separate bowl. Add water, dry ingredients, raisins, dates,
prunes and nuts to creamed mixture. Drop onto cookie sheet. Bake at
325-350 degrees for 7- 10 min. or until lightly brown

DIABETIC BARS
1 c. dates
1/2 c. prunes
1 c. water
1 stick margarine
2 eggs
1 tsp. soda
1 tsp. vanilla
1/4 tsp. salt
1 c. flour
1/2 c. chopped nuts
Cream margarine, vanilla and egg together. Sift all dry ingredients together
in a separate bowl. Add water, dry ingredients, dates, prunes and nuts to
creamed mixture. Spread in a cookie sheet pan. Bake at 325-350 degrees
for 15-20 min. or until lightly brown

PICKLED FRENCH STYLE GREEN BEANS
1 can beans
1 tsp. pickling spice
2 tsp. artificial sweetener
1/3 c. vinegar
Steam beans 5 minutes or less and strain. Mix rest of ingredients and bring
to a boil. Strain to rid of spices. If needed you can add vinegar or
sweetener to taste. Pour over beans and let stand overnight.

ALOHA SEAFOOD DISH
2 lbs. fish fillets
1/2 c. pineapple juice
1/4 c. steak sauce
1 tsp. salt
Dash of pepper
Place fish in single layer in shallow baking dish. Combine remaining
ingredients and pour over fish. Let stand 30 minutes, turn once. Remove
fish, reserving sauce for basting. Place fish on Pam sprayed broiler pan.
Broil about 4 minutes, brushing with sauce. Turn carefully and brush with
sauce. Broil until fish flakes when tested with fork. Garnish with lime
wedges or pineapple if desired.

APPLE MAGIC
2 med. apples, pared, cored, coarsely chopped
1 1/2 tsp. cinnamon
Artificial sweetener to equal 5 tsp. sugar
2 envelopes (2 T) unflavored gelatin
10 to 12 fluid ounces lemon-flavored dietetic soda
Preheat oven to 350 degrees. In a deep, narrow, oblong pan arrange apples
in layers. Combine 1 teaspoon cinnamon with sweetener to equal 1
teaspoon sugar. Sprinkle some of this mixture over each layer of apples.
Sprinkle gelatin over 10 fluid ounces soda to soften. Add remaining
sweetener and cinnamon; stir until dissolved. Pour mixture over apples; add
remaining soda to cover apples. Bake at 350 degrees for 1 hour or until
cooked throughout. While hot, refrigerate immediately, 4 to 6 hours or until
set. Makes 2 servings.

APPLE TURNOVER
1 apple, peeled, cored and sliced
1 tsp. lemon juice
1 tbsp. water
1 slice white bread
1/4 tsp. cinnamon
Artificial sweetener to equal 2 tsp. sugar
Cook sweetener, cinnamon, water, and lemon juice with apple. Cook until
tender. Cool. Remove crust from bread. Roll thin. Place apple mixture on
1/2 bread. Fold diagonally. Moisten edges and press together with fork.
Bake at 425 degrees slower until crisp.

APPLE/PEAR TUNA SALAD
1 med. apple or pear
1 (3 oz.) water packed tuna
2 tbsp. diced green pepper
1 tbsp. lo-cal French or Italian dressing
2 tsp. lemon juice
Pinch of artificial sweetener
Lettuce cup
Dice pear. Toss with tuna and green pepper. Combine dressing, lemon
juice, and sugar substitute. Pour over salad and toss. Spoon into lettuce cup.

APRICOT UP-SIDE DOWN CAKE
12 frozen apricot halves, thawed
1/2 tsp. lemon juice
1/2 tsp. brown sugar replacement
1/4 tsp. cinnamon
2 slices white bread crumbs
1 tsp. baking powder
Dash of salt
2 eggs, separated
1/3 c. granulated sugar replacement
3 tbsp. hot water
1/2 tsp. vanilla
Preheat oven to 350 degrees. Combine apricots, lemon juice, brown sugar,
and cinnamon. Spread on bottom of non-stick small baking dish. Combine
crumbs, baking powder, and salt. Beat egg yolks. Gradually beat in sugar
until yolks are thick and lemon colored. Beat in water, bread crumb mixture
and extract. Beat egg whites with a pinch of salt until stiff, not dry. Fold into
egg mixture. Spoon over apricots. Bake for 25 minutes or until cooked
throughout. 2 servings.

BAKED APPLES
Apples
Cinnamon
Artificial sweetener
Non-sugar black cherry soda
Wash and core apples. Slit and peel 1/3 of the way down. Place apples in
oven- proof dish and pour soda over them. Sprinkle with cinnamon and
sweetener. Bake at 375 degrees until apples are tender.

BAKED BEANS
2 (16 oz.) cans French style beans
1 tbsp. dehydrated onion flakes
1 c. tomato juice
2 tsp. Worcestershire sauce
1 tsp. dry mustard
Artificial sweetener to equal 12 tsp. sugar
Drain beans and empty into bowl. Add remaining ingredients. Mix lightly
and turn into baking dish. Bake at 350 degrees for 45 minutes.

BAKED CHICKEN WITH APPLES
2 1/2 to 3 lb. chicken, cut up
1/2 tsp. salt
1/4 tsp. pepper
1 chicken bouillon cube
1/2 c. boiling water
1/2 c. apple juice
2 c. sliced fresh green beans, French style
1 c. diced peeled apples
1 tbsp. flour
1 tsp. ground cinnamon
1 oz. bread
Sprinkle both sides of chicken with salt and pepper. Place chicken on a rack
in a shallow open roasting pan. Bake in hot oven (450 degrees) until
browned, about 20 minutes. Reduce oven temperature to 350 degrees.
Remove chicken and rack; pour off any fat from pan. Return chicken to pan.
Dissolve bouillon in boiling water. Pour over chicken along with apple juice.

Stir in green beans. Cover and bake 25 minutes. Stir in apple. Cover and
bake 10 minutes longer. Meanwhile, in small saucepan mix flour with
cinnamon. Blend with 1 tablespoon of cold water. Stir in hot pan liquid.
Cook and stir until mixture boils and thickens slightly. Serve with chicken
and vegetables.

BANANA CREAM PIE
2 c. skim milk
4 eggs, separated
4 packs artificial sweetener
1 tsp. banana extract
1 banana, sliced
2 packets unflavored gelatin
1 tsp. vanilla
Sprinkle gelatin in 3/4 cup cold milk. Heat remaining milk. Add gelatin
mixture and stir over low heat until dissolved. Beat egg yolks, add to hot
mixture stirring constantly. When mixture thickens, add sweetener.
Remove from stove. Add vanilla and banana flavoring. Pour half of filling in
8 inch pie plate. Place sliced bananas on top. Cover with rest of filling.
Meringue: Beat egg whites until frothy. Add 1/2 teaspoon cream of tartar,
1 teaspoon vanilla. Add 4 packs of artificial sweetener, 1/4 teaspoon
nutmeg and beat. Beat until stiff. Pile on top of banana filling. Put under
broiler 1 to 2 minutes until golden brown. Refrigerate 4 hours before
serving.

BAR-B-Q MEATBALLS
1 lb. ground chuck
1/2 c. liquid skimmed milk
1 med. onion, chopped
Salt & pepper to taste
1/2 c. diet catsup
1 tbsp. minced green peppers
1 tsp. prepared mustard
1 tbsp. vinegar
1 tbsp. minced onion
1 1/2 tbsp. Worcestershire sauce
2 packs Sweet & Low

Mix chuck, milk, onion, salt & pepper. Make into balls. Broil until brown
(approximately 15 minutes). Sauce: Mix catsup, green pepper, mustard,
and vinegar. Add minced onion, Worcestershire sauce, & Sweet'N Low.
Pour over meat balls. Cook covered for 15 minutes at 400 degrees.

BAR-B-Q SAUCE
1 can tomato juice
1 onion, chopped
1 tbsp. mustard
1 tsp. chili powder
1/4 c. vinegar
Garlic powder to taste
1/2 tsp. paprika
1 tsp. Worcestershire sauce
Sweetener, salt, & pepper to taste
Combine, bring to a boil then lower heat and simmer until thick as you desire.

BAR-B-QUE CHICKEN
Chicken, boiled, skinned, boned, & chopped
1 can tomato juice
1 onion, chopped
1 tbsp. mustard
1 tsp. chili powder
Sweetener

to taste
1/4 c. vinegar
Dash of garlic powder
Pinch of oregano
Mix all ingredients, excluding chicken, to make the sauce. Mix chicken and
as much sauce as you like. Simmer and eat on bread or without.

BROILED CHICKEN WITH GARLIC
2 1/2 lbs. chicken, quartered
6 cloves garlic
3/4 tsp. powdered rosemary
Salt & pepper to taste
Chicken bouillon
Rub chicken with 2 pressed garlic cloves, and rosemary. Also rub with salt
and pepper. Let stand 30 minutes. Put chicken in broiler pan and coat top
with bouillon. Sprinkle with 2 slivered garlic cloves. Add a little bouillon to
pan. Broil turning when half done. Coat top sides with bouillon and 2 more
slivered garlics. Baste with pan drippings.

BRUNSWICK STEW
3 oz. chicken breast
3 oz. ground chuck, cooked
12 oz. tomato juice
1/2 sm. onion or dehydrated
1 c. water
1 pkg. beef bouillon
1/2 tsp. red pepper
1/8 c. vinegar
Skin chicken and boil until tender. Broil beef until brown. Debone, chop,
and blend chicken in blender. Cook tomato juice, water, and onion slowly
(30 minutes). Add bouillon, pepper, meat, and vinegar. Add salt and
pepper to taste. Cook very slow in a soup pot until thick or use a crockpot.

BUTTERMILK SHERBET
2 c. buttermilk
Sugar substitute equal to 1/2 c. sugar
1 egg white
1 1/2 tsp. vanilla
1/2 to 1 cup crushed pineapple
Combine and blend well all ingredients except pineapple. Pour into
container. Add pineapple. Freeze. Stir occasionally until firm.

CABBAGE RELISH
5 lbs. cabbage
1 jar pimento
1/2 tsp. mustard seed
1 1/2 tsp. celery seed
4 tbsp. dehydrated onions
1 pt. white vinegar
1 tsp. salt
Artificial sweetener to equal 2 1/2 cups sugar
1/2 tsp. turmeric
Grate or chop cabbage and pimento. Mix remaining ingredients and heat
mixture. When it comes to a rolling boil, cool. Pour over cabbage mixture.
Store in covered jars or container in refrigerator. Will keep several weeks.
Taste better after it sets for a day.

CABBAGE ROLLS
6 lg. cabbage leaves
1/2 lb. ground chuck
1 tbsp. minced onion
1 egg
2 slices white bread
Salt & pepper to taste
Tomato sauce
Boil cabbage leaves in salt water for 5 minutes, set aside. Mix ground
chuck, onion, salt, pepper, egg, and bread. Carefully spread cabbage leaf.
Roll up small roll of beef mixture. Secure with toothpick. Place rolls in
boiler. Pour tomato sauce plus a can of water over. Simmer about 45
minutes.

CABBAGE SALAD
3 c. shredded cabbage
1 tsp. salt
1 shredded turnip (2 oz.)
1 shredded carrot (2 oz.)
1 chopped green pepper
1/4 tsp. dill seed
Cover cabbage with salt. Let stand for 45 minutes. Wash and dry
thoroughly. Drain and squeeze all water out. Toss with other ingredients.
Moisten with low-cal dressing.

CABBAGE SURPRISE
3 c. chopped cabbage
8 oz. ground chuck (raw)
1 tbsp. chopped onion
5 oz. tomato juice
Salt & pepper to taste
Broil cabbage until tender, drain liquid and save. Cook beef in Pam sprayed
skillet, drain. Drain meat on paper towels. Combine ingredients and cook
on low heat for 30 to 35 minutes. If more soup is desired, add liquid from
cabbage.

CABBAGE WITH TOMATOES
2 med. onions, sliced
Artificial sweetener to equal 1 tbsp. sugar
1 med. cabbage, shredded
1 tsp. salt
1/2 tsp. caraway seeds
1 to 2 tbsp. vinegar
1/2 c. water
3 lg. tomatoes, peeled and chopped
1 tbsp. flour
Bouillon
In deep saucepan, saute' onions in small amount of bouillon. Saute' until
soft and golden. Sprinkle with sugar. Add cabbage, salt, caraway, vinegar,
and water. Simmer, covered, over low heat for 30 minutes. Add tomatoes
and simmer, covered for 15 minutes more. Mix flour with 2 to 3 tablespoons
of pan liquid. Make a smooth paste. Stir into cabbage. Cook, uncovered,
stirring constantly until mixture thickens.

CARROT AND ORANGE SALAD
1 1/2 c. water
4 oz. grated raw carrots
4 oz. unsweetened orange juice
1 tbsp. unflavored gelatin
1 tbsp. lemon juice
Artificial sweetener equal to 2 tsp. sugar
1/4 tsp. salt
Lettuce leaves
Soften gelatin in 1/4 cup cold water. Add salt, sweetener, and 1 1/4 cups
hot water. Stir until dissolved. Add orange and lemon juice. Set aside to
stiffen slightly. Add raw carrots to gelatin and pour into mold. Make sure
mold has been rinsed in cold water. Chill. Unmold on lettuce leaves.

CELERY SALAD
4 c. slivered celery, sliced diagonally
2 heads Boston lettuce
1 (12 oz.) yogurt
1 1/2 tbsp. lemon juice
1 1/2 tbsp. DiJon mustard
4 tbsp. finely chopped parsley
Salt and pepper
Cover and cook celery in very small amount of boiling water. Cook for 3
minutes. Drain and cool. Arrange on lettuce cups. Mix yogurt, lemon juice,
mustard, and parsley. Season to taste and pour dressing over celery.

CHEESE AND ONION CASSEROLE
8 oz. onions. sliced
4 oz. Swiss cheese, grated
4 eggs, slightly beaten
2 c. skim milk
2 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
4 slices enriched white bread, crumbled, divided in half
Combine all ingredients except 1/2 of bread crumbs. Combine in casserole
dish; mix well. Top casserole with remaining bread crumbs. Bake at 350
degrees for 25 minutes. Bake longer if needed until cooked throughout.
Makes 4 servings.

CHEESE CAKE
2 eggs
1 lb. Farmer's cheese
1/4 c. buttermilk
1 1/2 tbsp. liquid artificial sweetener
1 tbsp. lemon juice
1 tsp. vanilla
6 oz. cottage cheese
1/3 c. buttermilk
1/2 tsp. cinnamon
1 pkg. artificial sweetener
Blend eggs, Farmer's cheese, 1/4 cup buttermilk, then add liquid sweetener,
lemon juice, and vanilla. Pour into Pyrex dish and bake at 375 degrees for
15 minutes. Pour on cream topping and bake another 5 minutes.
TOPPING:
Blend cottage cheese, buttermilk, cinnamon. Add sweetener and mix well.

CHERRY BANANA DESSERT
2 c. cherry flavored sugar free beverage
1 envelope cherry flavored gelatin
1 sm. banana, peeled and sliced
Sprinkle gelatin over 1 cup of beverage. Heat remaining beverage to a boil.
Combine with gelatin mixture. Stir until gelatin is dissolved. Refrigerate
until thick. Add bananas and chill until firm.

BAKED CHICKEN DINNER
4 oz. chicken
1 egg
4 oz. cooked peas
1/3 c. dry milk
2 tbsp. dehydrated onion flakes
2 tbsp. green peppers, diced
2 tbsp. Worcestershire sauce
1/2 tsp. salt, seasoned
1/2 c. water
2 tbsp. pimento, chopped
Combine all ingredients. Bake at 350 degrees for 45 minutes.

CHICKEN LIVERS HAWAIIAN
1/4 c. liquid chicken bouillon
1/2 c. chopped celery
1/2 c. chopped onion
1/2 med. green pepper, sliced
12 oz. chicken livers
1 c. pineapple chunks
1 1/4 tsp. brown sugar substitute
1 tsp. salt
1 tbsp. cider vinegar
Bean sprouts
Cook celery, onion, and green pepper in Pam sprayed skillet. Cook over
medium- high heat until crisp, about 5 minutes. Add chicken liver and cook
10 minutes. Add chicken liver and cook 10 minutes. Stir frequently. Add
pineapple. Dissolve salt, sugar, and vinegar with 1/2 cup water. Add to
skillet. Serve on cooked hot bean sprouts.

CHICKEN LOAF
4 oz. chopped raw carrots
1 c. chopped raw celery
1 tbsp. dehydrated onions
1 sm. can pimento, chopped
4 tbsp. diet mayonnaise
1 1/2 c. water
2 pkg. or cubes chicken bouillon
3 envelopes unflavored gelatin
1 tsp. garlic salt
2 tbsp. mustard
1 tsp. lemon pepper
1 tsp. salt
1/2 tsp. pepper
16 oz. cooked, chopped chicken
Mix all ingredients except bouillon, water and gelatin. Dissolve bouillon in 1
cup water. Dissolve gelatin in remaining 1/2 cup water. Add gelatin to
boiling bouillon. Add to mixture. Pour into loaf pan. Refrigerate. Unmold,
slice and serve.

CHICKEN SALAD
12 oz. sliced chicken
1/2 c. chopped celery
1/4 c. shredded carrots
1/4 c. lo-calorie salad dressing or mayonnaise
1 1/2 tsp. lime juice
Salt & pepper to taste
Combine chicken celery, and carrots. Stir dressing, juice, salt and pepper.
Pour over chicken mixture, tossing to coat well.

CHICKEN STEW
4 chicken breasts, stewed
1 (6 oz.) can mushrooms
1/2 med. head cabbage, chopped
2 med. onions, chopped
Salt, pepper and garlic to taste
1 (12 oz.) tomato juice
To stew chicken, cover with water and pressure 15 minutes. Remove
chicken from water, add mushrooms, cabbage and onions. Add salt, pepper,
and garlic to taste. Add tomato juice and chopped chicken. Simmer for
about 1 hour.

CHOCOLATE BAR
1/2 c. crushed pineapple, in own juice, drained
1 envelope ALBA 77
Mix ingredients together. Make a tin foil pan the size of a large chocolate
bar. Pour ingredients into pan and freeze. When frozen, break into chunks.

CHOCOLATE CREAM ROLL
1 pkg. chocolate ALBA
2 eggs
1/2 tsp. cream of tartar
1 1/2 tsp. vanilla
1 pkg. Sweet'N Low
1/2 c. fruit juice
1 envelope unflavored gelatin
1/2 c. evaporated skim milk
2 tbsp. lemon juice
1 tsp. vanilla
Blend ALBA, eggs, cream of tartar, and baking soda. Add 1 1/2 teaspoon
vanilla and Sweet'N Low. Blend in blender. Blend until smooth. Pour onto
wax paper lined small cookie sheet. Bake at 350 degrees for 15 to 20
minutes. Cool. Place on a slightly damp dish towel. Carefully peel away wax
paper. Cool. Spread with cream filling and roll up "Jelly-roll" style. Place the
roll in freezer for storage. Remove from freezer a few minutes before
serving time. Slice.
CREAM FILLING: Mix fruit juice, gelatin, and milk. Add
lemon juice, add 1 teaspoon vanilla.

CHOCOLATE PUDDING
1/3 c. chocolate Alba skimmed milk
1 egg
3/4 c. water
Vanilla to taste
Tart shells
Mix ingredients. Cook until thick. Serve in tart shells.

CHRISTMAS COLE SLAW
1/2

head green cabbage
1/4 head purpose cabbage
1/3 c. chopped onions
1/3 c. chopped green peppers
1/2 c. diet mayonnaise
1 tsp. salt
2 tsp. artificial sweetener
1/4 tsp. pepper
1 tsp. vinegar
1 tsp. lemon juice
Shred cabbage, chop onions and peppers. Mix with other ingredients.
CRANBERRY GELATIN
4 c. fresh cranberries
1/4 c. cold water
20 packs Sweet'N Low
1 tsp. vanilla extract
1 1/2 c. water
1 envelope unflavored gelatin
Combine berries, 1 1/2 cups water, vanilla, and sweetener. Combine in
large saucepan. Bring to a boil. Simmer 10 minutes or until all berries pop.
Sprinkle gelatin on 1/4 cup water to soften. Dissolve in hot cranberry
mixture. Pour into mold and chill until set.

CREAMED SAUCE
1 box frozen cauliflower or fresh
1 (4 oz.) can stem and pieces of mushrooms
1/2 tsp. onion flakes
1/2 tsp. garlic powder
Salt & pepper to taste
Cook cauliflower in water as directed. Put in blender, using water it's cooked
in. Add mushrooms using water they are packed in. Add onion flakes, garlic
powder, salt and pepper. Blend until smooth.

CREAMY CHOCOLATE FUDGE
4 tbsp. diet butter
1/4 c. brown sugar replacement
1/4 tsp. instant coffee
1 envelope and 1/2 tsp. unflavored gelatin
1/4 c. cream flavored diet soda
2/3 c. nonfat dry milk
1 1/3 c. Ricotta cheese
1 tbsp. chocolate extract
1/2 tsp. vanilla
2 tsp. artificial sweetener (liquid)
1/2 tsp. brown food coloring
2 pkg. W.W. dried apples
Place margarine in a small pan over hot water to melt. Sift brown sugar and
coffee very slowly into margarine. Stir constantly. Soften gelatin in soda.
Add nonfat dry milk. Add a few drops more of soda if needed. The mixture
needs to be paste like. Combine gelatin mixture with margarine mixture.
Stir constantly over hot water until thoroughly blended. Combine cheese,
extracts, sweetener, and food coloring. Mix well. Fold gelatin-margarine
mixture into Ricotta mixture. Pour into 8 x 8 x 2 inch pan. Refrigerate 2
hours. Freeze for firmer fudge. 20 squares.

CRUNCHY HAMBURGERS
1 lb. ground chuck
1 (16 oz.) can bean sprouts, drained
1 tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. ginger
1/2 tsp. garlic
1/4 tsp. pepper
Combine all ingredients. Divide mixture into 4 equal portions. Broil on rack
until cooled.
------------------------
DELICIOUS SALMON
6 oz. salmon
1 tbsp. chopped green pepper
1/4 tsp. onion flakes
1/4 tsp. horseradish
1 to 2 tbsp. diet French dressing
3 oz. Swiss cheese
6 slices tomatoes
Mix first 5 ingredients well and divide into thirds. Spread on 3 slices of
toast. Add 1 ounce cheese and two slices of tomato. Place under broiler
until cheese bubbles.
DEVILED FISH BROIL
1 tsp. dehydrated onion flakes
1/4 tsp. Red Hot sauce
1/2 tsp. Worcestershire sauce
1/2 tsp. soy sauce
8 oz. uncooked fish fillet
1 tbsp. prepared mustard
1/2 tsp. parsley, fresh, minced
Combine all ingredients except fish. Mix well. Brush on both sides of fish.
Broil until fish flakes easily with fork.
------------------------

DIET PIZZA
1 oz. bread
2 oz. cheese
1/4 c. mushrooms, sliced
Pinch of garlic powder
Pinch of oregano
Tomato sauce or catsup (optional)
Put mushrooms on toast and cover with cheese. Sprinkle with seasonings.
Broil in oven until cheese is hot and bubbly.
------------------------
DIETER'S DIP
1 (8 oz.) cottage cheese
1 (6 to 7 oz.) white tuna, packed in water
3 tbsp. chopped pimento
2 tsp. grated onion
Salt & pepper to taste
Blend cottage cheese until smooth and soft. Use blender or electric mixer.
Drain and flake tuna. Combine with cottage cheese and seasonings.
------------------------
DIETER'S DRESSING
1 (10.5 oz.) can tomato soup, undiluted
1/2 c. tarragon vinegar
1 celery stalk, cut up
1 clove garlic
1 tsp. paprika
1 med. dill pickle
6 sprigs parsley
1 tbsp. Worcestershire sauce
1 tsp. prepared mustard
Place all ingredients in a blender in order listed. Cover and run on high
speed until vegetables are chopped.
------------------------

DILLY TUNA SALAD
1 (20 oz.) can pineapple chunks
1 (6 oz.) can tuna, drained
1 c. cucumbers, sliced
1/3 c. imitation mayonnaise
1/2 tsp. seasoned salt
1/4 tsp. dill seed
Drain pineapple, reserving 2 tablespoons of juice. Mix all ingredients except
dill seed. Line salad bowl with crisp salad greens. Add above mixed
ingredients. Sprinkle with dill seed.
------------------------
DIPPIN PEAS SALAD
1 med. pear
1/2 c. cottage cheese
1 tsp. orange juice concentrate, thawed
1 to 2 tbsp. skim milk
Cut pear into wedges. Place cottage cheese and orange juice in blender.
Blend until smooth, adding milk as needed. Mixture should be very thick.
Pour into small dish. Use pear wedges to scoop up cottage cheese mixture.
Makes 1 salad.
EGG SALAD
3 hard boiled eggs
3 oz. cottage cheese
1 tsp. mustard
1 tbsp. chopped onion
1 tbsp. dill cubes
Crazy salt
Pepper
Finely chopped celery
Finely chop eggs. Mix all together. Makes lunch for two. Good on sandwich
with tomato. Vary seasoning to suit your taste.
------------------------

FRUIT 'N BREAD PUDDING
3 slices enriched white bread
1 1/2 med. bananas, peeled and sliced
1/2 c. sliced peaches with juice
1/2 c. cranberries
1/2 c. brown sugar replacement
1/2 tsp. ground cinnamon
1/3 c. water
1/2 tsp. banana extract
1/2 tsp. brandy extract
Grated nutmeg (optional)
On baking sheet toast bread at 325 degrees until dry. Cut toast into cubes.
Combine toast cubes and fruits. Dissolve brown sugar and cinnamon in
water. Add extracts. Pour over fruit mixture, turn with spatula until well
coated. Let stand 5 minutes. Turn again, scraping down sides of bowl.
Place mixture in one-quart size oven-proof casserole. Bake uncovered for 30
minutes. Serve warm with dusting of grated nutmeg. Makes 3 servings.
------------------------

FRUITED CHICKEN SALAD
3 oz. blended cottage cheese
2 tbsp. skim milk
1 tbsp. cider vinegar
2 tsp. grated onion
1 tsp. salt
1 med. green pear, cubed
1 med. apple, cubed
1 c. chopped celery
Lettuce leaves
Mix celery, apple, pear, chicken, and salt until smooth. Add onion, vinegar,
milk, and cheese and toss. Serve on lettuce leaves. Makes 3 sandwiches.
------------------------
HERB SEASONED BROCCOLI
1/2 c. water
1 pkg. instant chicken broth and seasoning mix
2 c. broccoli spears
1/2 tsp. marjoram
1/2 tsp. basil
1/4 tsp. onion powder
Dash of nutmeg
1 tbsp. margarine
2 tsp. lemon juice
Combine water and broth mixture. Add broccoli, sprinkle with seasonings.
Cover, bring to boil, simmer 6 minutes until tender. Drain. Divide on
plates. Top with margarine and lemon juice. 2 servings.
------------------------

HERBED FISH FILLETS
1 lb. fillets
1/2 tsp. salt
Dash of garlic powder
1/4 oz. drained chopped mushrooms
1/8 tsp. ground thyme
1/2 tsp. onion powder
Dash of black pepper
1/2 tsp. dried parsley
1 tbsp. nonfat dry milk
1 tbsp. water
1/2 tsp. lemon juice
Sprinkle fish with salt and garlic powder. Mix remaining ingredients and
spread over fish. Bake at 350 degrees for 20 minutes, until fish flakes with
fork.
------------------------
HOT OPEN FACED BEEF SANDWICH
1 tbsp. bouillon liquid
1 lb. lean ground beef
1 c. chopped green pepper
1 c. chopped onion
1 c. diet catsup
2 tbsp. prepared mustard
Artificial sweetener to equal 1 tsp. sugar
1 tbsp. vinegar
Toasted bread
Brown beef in bouillon. Meanwhile, prepare the vegetable mixture.
Combine remaining ingredients. May prepare ahead to allow seasonings to
blend. Add vegetable mixture to beef. Turn heat on low and simmer
covered for 30 minutes. Toast bread and spoon mixture over.
------------------------
IMITATION BAKED POTATOES
1 ( oz.) pkg. frozen cauliflower
1 packet instant chicken bouillon
1 tsp. fresh chopped parsley

1 tbsp. skim milk
1 c. water
Dissolve bouillon in water, add cauliflower, and cook. Place in blender with
other ingredients. Do not over blend.
------------------------
LEMON--PINEAPPLE MOLD
1 envelope lemon gelatin
1 envelope lime gelatin
1 c. buttermilk
1 c. cottage cheese
1 1/2 c. boiling water
1 1/2 c. crushed pineapple
Dissolve gelatin in boiling water. Mix cheese and buttermilk in blender until
smooth. Pour into gelatin mixture. Add crushed pineapple. Let set in
refrigerator until firm.
------------------------
MARY JO'S CONGEALED SALAD
2 envelopes unflavored gelatin
1 grapefruit, peeled and sectioned
1 c. boiling water
1 c. diet ginger ale
1/2 c. lemon juice
2 envelopes Sweet'N Low
4 tsp. vinegar
1/2 tsp. salt
2 c. shredded cabbage
Soften gelatin in lemon juice. Add boiling water stirring to dissolve gelatin.
Add diet ginger ale, Sweet'N Low, vinegar and salt. Let chill. When it begins
to thicken, fold in grapefruit and cabbage.
------------------------

MEAT LOAF
1 lb. ground chuck
1 c. evaporated skimmed milk
1 tbsp. dehydrated onion flakes
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dry mustard
1/4 tsp. sage
1/8 tsp. garlic salt
1/2 c. chopped celery
1 tbsp. Worcestershire sauce
Combine all ingredients and shape into a loaf. Bake on rack at 350 degrees
for 1 to 1 1/2 hours.
------------------------
MEXICAN SUPPER
8 oz. ground hamburger (or veal)
1/3 c. chopped green pepper
1/4 head cabbage
1/2 c. onion
1 c. tomato juice
Salt & pepper to taste
1 tsp. chili powder
Cook meat and green pepper in skillet. In blender, blend cabbage and
onion. Drain cabbage mixture. In saucepan, put tomato juice, cabbage and
veal mixtures. Add salt and pepper to taste. Add chili powder. Cook until
cabbage is done.
------------------------
MOCK FRUIT CAKE
1/3 c. instant non-fat milk
1/4 c. chilled orange juice
1/2 apple, cored and chopped
3/4 c. red currants
2 tsp. lemon juice
1/4 tsp. cinnamon
1/8 tsp. maple extract

1/8 tsp. vanilla
Artificial sweetener to equal 6 tsp. sugar
2 oz. bread, toasted and grated
Preheat oven to 350 degrees. Combine milk and orange juice in large bowl.
Whip until stiff by hand or mixer. Fold in remaining ingredients.

Line loaf
pan with wax paper. Pour ingredients into pan and bake 1 hour. Remove
and cool thoroughly. Divide in half.
------------------------
NEXT--DAY TURKEY AND RICE
1 egg, slightly beaten
1/2 c. cooked, enriched rice
2 oz. cooked turkey
1/2 med. green pepper, chopped
1 oz. onion, chopped
3/4 tsp. monosodium glutamate (optional)
1/4 tsp. soy sauce
Pinch garlic salt
Cook egg in non-stick skillet over medium heat. Cook until cooked
throughout. Cut in bite-size pieces. Add all remaining ingredients; mix well.
Cook until heated throughout. Makes 1 serving.
------------------------
ONION DIP
6 oz. cottage cheese
2 1/2 tbsp. lemon juice
2 tbsp. buttermilk
Dash of onion flakes
1/2 tsp. garlic salt
Cake coloring for looks
Blend until creamy. Serve with celery sticks or raw cauliflower.
------------------------

ONION FRIED CHICKEN
1 broiler (2 1/2 to 3 lbs. cut up)
1 tsp. salt
1/2 tsp. pepper
2 onions, peeled and sliced
1/2 c. water
Skin chicken. Place chicken in non-stick pan. Sprinkle with salt and pepper,
and place onion on top. Cover, cook on low heat for 30 minutes. Tilt lid so
liquid will evaporate. Continue cooking for 20 minutes or until tender. Place
chicken on platter. Return onions, add water, cook until thickened.
------------------------
ORIENTAL PORK BAR--B--QUE
2 lbs. fresh center slice ham
6 tbsp. soy sauce
1/2 tsp. garlic powder
2 tsp. sherry flavoring
1/2 c. tomato sauce
1/4 c water
Trim fat away. Mix soy sauce, garlic, sherry, and tomato sauce. Pour over
meat in flat pan. Let stand, covered, in refrigerator for 3 hours. Drain off
marinade and pour into small pan. Add water and heat. Put meat under
broiler or grill. Cook until browned. Serve hot Bar-B-Q sauce with meat.
------------------------
ORIENTAL VEGETABLES
Fresh broccoli
Yellow squash
Zucchini squash
Onions
Bell pepper
Ginger
Garlic powder
Soy sauce
Mushrooms (optional)
Egg plant (optional)

Spray Teflon pan with Pam. Cover and stir fry a few minutes. Add soy
sauce, lower heat and simmer for about 20 minutes.
------------------------
OUR "MOUSSAKA"
1 c. eggplant, peeled and sliced very thin
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. oregano
6 oz. ground beef, broiled and crumbled
1 med. tomato, sliced
1 tbsp. vegetable oil
1 slice enriched white bread, crumbled
Place eggplant flat on baking sheet. Sprinkle with salt, pepper and oregano.
Bake at 350 degrees for 10 minutes, turning once. Place half of meat in
baking dish. Spread half of eggplant on meat. Place half of tomato on
eggplant. Repeat. Sprinkle oil on top. Sprinkle bread crumbs over
casserole. Cover. Bake for 15 minutes or until heated throughout.
------------------------
PARMESAN CAULIFLOWER
1 head cauliflower
Dash of Parmesan cheese
Cook cauliflower in boiling water about 15 minutes. Remove from water and
drain. Divide into flowerets. Top with Parmesan cheese.
------------------------
PICKLED BANANA PEPPERS
1/2 c. water
1 c. vinegar
Artificial sweetener to = 1 cup sugar
Mix together and bring to a boil. Pour over pepper rings packed in jar.
Approximately 1 quart.
------------------------

PICKLED OKRA
Garlic, 1 clove for each jar
Hot pepper, 1 for each jar
Dill seed, 1 tsp. for each jar
1 qt. white vinegar or apple cider
1 c. water
1/2 c. salt
Place garlic and pepper in bottom of hot pint jars. Pack firmly with clean
young okra pods. Stem end must be open. Add dill seed. After packing
jars, bring water, vinegar, and salt to boil. Simmer about 5 minutes and
pour while hot over okra. Seal immediately. Set 8 weeks.
------------------------
PINEAPPLE PORK CHOPS
6 pork chops
6 pineapple rings (canned in own juice)
1/2 c. pineapple juice
1/4 tbsp. brown sugar substitute
1/4 tsp. cinnamon
Dash of rosemary leaves
1 c. celery, cut into strips
1 green pepper, cut into strips
Trim all fat from meat. Brown meat on both sides in Pam-sprayed skillet.
Remove chops. Clean pan of all fat. In skillet, mix pineapple juice and
sugar substitute. Add cinnamon and rosemary. Put chops in pan. Sprinkle
with salt and pepper. Add celery and cover. Simmer about 30 minutes.
Add green pepper strips. Place pineapple rings on each chop. Cover and
cook about 10 minutes longer. Arrange chops on serving platter. Place
pineapple and pepper strips on top. Spoon juice over. Garnish with parsley.
PINEAPPLE PUDDING
3/4 c. dry non-fat milk
1 egg
30 drops liquid sweetener

1 tsp. vanilla
1 sm. can crushed pineapple, drained but save juice
Add enough water to pineapple juice to make 1/2 cup. Mix all except
pineapple and cook until almost thick. Add pineapple and continue to cook
until thick.
------------------------
POTATO SALAD
2 pkgs. cauliflower
1/2 c. chopped celery
2 tbsp. dill salad cubes
1 tbsp. chopped pimento
1 tbsp. chopped bell pepper
2 tbsp. mustard
1 tbsp. vinegar
2 tbsp. diet mayonnaise
Sweetener, salt and pepper to taste
Cook cauliflower. Mix all ingredients together. Better if you can let chill a
few minutes before eating.
------------------------
PUMPKIN BREAD
1/2 c. pumpkin
1 oz. bread
2/3 c. dry skim milk powder
2 eggs
3 packs artificial sweetener
1/2 tsp. baking soda
1/4 tsp. cream of tartar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/8 tsp. cloves
1/2 tsp. grated orange rind
Mix all ingredients in bowl with electric mixer until smooth. Pour into Pam
sprayed loaf pan. Bake at 350 degrees for 30 to 45 minutes.

------------------------
ROAST BEEF SANDWICH
3 oz. roast beef, diced
2 tbsp. chopped celery
1/8 tsp. chopped chives
1/2 tbsp. lemon juice
1/2 med. tomato, chopped
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. diet mayonnaise
2 slices thin bread
Lettuce
Combine all ingredients except bread and lettuce. Mix well. Spread on one
slice of bread. Top with lettuce and remaining bread.
------------------------
SALMON OR TUNA PUFFS
8 oz. salmon or tuna, drained
1 c. skim milk
1/2 c. mushrooms, sliced
1/4 c. green pepper or pimento, chopped
Salt and pepper to taste
2 eggs, separated
Combine fish, skim milk, mushrooms, and green pepper. Bake at 375
degrees. Meanwhile, beat egg whites with a dash of salt until stiff. Beat egg
yolks, fold whites into yolks a little at a time. Pour over hot mixture and
return to oven for another 20 minutes.
SHEPHERD'S PIE
6 oz. cooked roast beef, cubed
Butter salt
Pepper
1 tbsp. dehydrated onion
2 beef bouillon cubes
3 to 4 oz. mashed cauliflower

Dissolve bouillon in enough water to make a gravy. Put all in a small baking
dish, cover with cauliflower. Bake at 350 degrees. Bake until thoroughly
heated and cauliflower is browned.
------------------------
SKILLET EGGS
1/4 c. tomato juice
1/8 tsp. pepper
2 eggs
1/4 tsp. salt
1/4 tsp. parsley flakes
In skillet, combine all ingredients except eggs. Stir over moderate heat until
mixture comes to a boil. Add eggs, one at a time. Cook over moderate heat
basting with tomato juice. Baste until eggs are set. About 4 minutes.
------------------------
SLUSHY
1 can sugar-free ginger ale
1/4 c. unsweetened pineapple juice
ice cubes Blend until slushy. May add rum extract.
------------------------

SOUTHERN CELERY FISH SALAD
6 c. thinly sliced celery
1/2 c. sliced med. onion
1/2 c. diet mayonnaise
1 tsp. salt
1/4 tsp. pepper
2 lbs. fillet of sole or flounder, cooked, chunked, and chilled
1 1/2 c. orange sections
Combine all ingredients except fish and orange. Mix well. Add fish and
orange, toss lightly. Serve on lettuce leaves. Garnish with tomato wedges
and radish roses if desired.
------------------------
SPAGHETTI
12 oz. tomato juice
1 lg. can mushrooms, stems and pieces
Salt to taste
Garlic to taste
Oregano to taste
Dehydrated onion flakes
1 lg. green pepper, diced
2 cans bean sprouts
Cook all ingredients in covered saucepan. Cook until mixture thickens. Add
bean sprouts; simmer 10 minutes. Sauce will usually taste better after
sitting over night in refrigerator.
------------------------
SPANISH STRING BEANS
1 sm. jar pimento
1/4 tsp. onion flakes
2 tbsp. skim milk solids
1/2 c. chicken bouillon
1 (9 oz.) pkg. frozen French style green beans
Simmer pimentos, onion flakes and skim milk. Simmer in chicken bouillon
for 10 minutes. Add frozen beans, cover and cook until beans are done. Do
not over cook beans.

SPICY APPLE TWIST
1 sm. apple
2 thin slices white bread
Cinnamon and Sweet'N Low mixture
Peel, core and cut apple in quarters. Roll bread very thin. Cut off crusts.
Sprinkle bread with cinnamon and Sweet'N Low mixture. Cut each slice of
bread in 4 strips. Put 2 strips together with a little water. Now form 2
strips. Wrap brad around apple slice. Sprinkle generously with cinnamon
and Sweet'N Low. Place in Pam sprayed pan. Bake at 450 degrees for 10 to
15 minutes.
------------------------
SQUASH PICKLES
2 lb. squash
4 lg. onions
1/4 c. salt
2 c. vinegar
1 tsp. celery seed
1 tsp. turmeric
1 tsp. mustard seed
Diet sweetener to equal 2 cups sugar
Cover squash and onions and salt with cold water. Let set 2 hours. Drain.
Mix all ingredients together and let set 2 hours longer. Bring to a boil for 5
minutes and pack in hot jars.
------------------------
STRAWBERRY CHIFFON PIE
1 c. crushed pineapple, unsweetened
12 strawberries
1 pkg. O-Zenta strawberry gelatin
7 pkgs. artificial sweetener
1 c. evaporated skim milk, chilled
1 tbsp. lemon juice
1 1/2 tsp. vanilla
1 tsp. almond extract

Bring pineapple to boil. Stir in strawberries, gelatin, and sweetener. Stir
until gelatin is dissolved. Whip milk and lemon juice in chilled bowl until
frothy. Add extracts and beat until stiff. Add gelatin mixture slowly to
whipped milk. Pile into 10 inch pie plate and refrigerate. Garnish with
additional strawberries.
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STRAWBERRY FRUIT SQUARES
2 envelopes dietetic strawberry gelatin
1 c. boiling water
1 c. crushed pineapple, in own juice
1 ripe banana, finely diced
6 oz. plain yogurt
1 envelope Sweet'N