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Your Diabetic Recipe Selection

ITALIAN SAUSAGE SOUP

Ingredients

1 1/2 lb s. Italian sausage
made into balls
2 cloves garlic
minced
2 onions
chopped
2 lb s. tomatoes
peeled and chopped or
3 (14 1/2 oz.) cans diced tomatoes
1 1/2 cup dry red wine
5 cup beef stock
1 med. green pepper
chopped
2 med. zucchini
sliced
1/2 ; thick
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
3 tablespoon chopped parsley
2 cup bowtie noodles

Instructions

In 5 quart Dutch oven cook sausage over medium heat until light
brown 7 to 10 minutes. Remove sausage to plate. Drain all but 3
tablespoons of fat from kettle. Add garlic and onions to the same
kettle and saute for 2 to 3 minutes. Add the slightly cooked
sausage and cook another 2 to 3 minutes stirring constantly. Add
the tomatoes stirring to break them apart. Add the wine stock
basil and simmer for 30 minutes. Skim the excess fat from top of
the soup. Add parsley and green pepper zucchini and noodles and
simmer covered 25 minutes or until noodles are al dente. Serve
with Parmesan cheese freshly grated.

PEACHES AND CREAM DESSERT

Ingredients

3/4 cup flour
1 (4 serving size) regular vanilla pudding mix
1 teaspoon baking powder
1 beaten egg
1/2 cup milk
3 tablespoon oleo melted
1 (16 oz.) can peach slices
1 (8 oz.) package cream cheese
1/2 cup sugar
1 tablespoon sugar
1/2 teaspoon ground cinnamon

Instructions

In mixing bowl stir together flour pudding mix and baking powder.
Combine egg milk and melted butter or oleo. Add to dry
ingredients. Mix well. Spread in a greased 8 x 8 x 2 inch
baking pan. Drain peaches reserving 1/3 cup liquid. Chop
peaches. Sprinkle atop batter. Beat together cream cheese the
1/2 cup sugar and reserved peach liquid; pour atop peaches in
pan. Combine the 1 tablespoon sugar and the cinnamon; sprinkle
over all. Bake at 350 degrees for 45 minutes. Serves 9.

PEANUT BUTTER BREAD

Ingredients

3/4 cup shortening
1/2 cup peanut butter
1 teaspoon vanilla
1 3/4 cup milk
2 1/4 cup flour
4 teaspoon baking powder
1/2 teaspoon salt

Instructions

Set oven to 350 degrees. Grease a 9 x 5 inch loaf pan. Mix
sugar peanut butter and vanilla in a large bowl. Beat until
fluffy. Blend the milk into peanut butter mixture gradually. In
a medium bowl stir in flour powder and salt. Using low speed
blend in 1/3 of the flour at a time and beat smooth after each
addition. Spread the batter into pan and bake 45 to 50 minutes.
Cool for 10 minutes before removing from pan.

NOUGAT CANDY LOAF

Ingredients

3 cup sugar
1 cup white Karo syrup
1/2 cup water
3 egg whites stiffly beaten
1 cup walnut meats
--SEPARATE SYRUP:--
1 cup sugar
1/2 cup water

Instructions

Cook first syrup until brittle when tested in cold water. Pour
slowly over stiffly beaten egg whites. Continue to beat until
very stiff and thick. While beating first mixture boil the
separate syrup until brittle and pour into first mixture.
Continue beating then add nuts. Pour into 2 well greased bread
loaf pans. Slice and cut into squares when ready to use. Keep
loaf wrapped in foil.

IRISH SODA BREAD

Ingredients

4 cup all-purpose flour
3 tablespoon sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 teaspoon baking soda
6 tablespoon butter or margarine
1 1/2 cup raisins
1 tablespoon caraway seeds
2 eggs
1 1/2 cup buttermilk

Instructions

Preheat oven to 350 degrees. Grease well a 2 quart round
casserole. Mix first 5 ingredients with fork. Cut in margarine.
Stir in raisins and caraway seeds. In small bowl with fork beat
eggs slightly; remove 1 tablespoon and reserve. Stir buttermilk
into remaining egg; stir into flour mixture until flour is
moistened. Mixture will be very sticky.

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