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Your Diabetic Recipe Selection

UNION HOUSE RESTAURANT APPLE CABBAGE SALAD

Ingredients

2 1/2 cups mayonnaise
1/4 cup red wine vinegar
1/3 cup granulated sugar
1/2 to 1/4 teaspoon ground cinnamon
1/4 teaspoon celery salt
1/4 teaspoon dill weed
2 tart red apples (unpeeled) cored and diced
1/2 small Spanish onion diced to make about 1/8 cup
1/2 head green cabbage shredded
1/2 head red cabbage shredded
1/4 cup toasted sunflower seeds (optional)

Instructions

Combine mayonnaise vinegar sugar spices apple and onion in large
bowl. Fold in shredded cabbages. If using sunflower seeds fold in
or use to top salad. Makes 8 to 12 servings.

AMERICAN-ENGLISH TRIFLE

Ingredients

1 cup sugar
1 tablespoon cornstarch
1/2 teaspoon salt
4 cup milk
8 egg yolks
2 teaspoon vanilla extract
1 tablespoon cream sherry
1 pound cake
3/4 cup cream sherry
Raspberry preserves
6 tablespoon toasted slivered almonds
1 can heavy cream whipped

Instructions

Make custard: In heavy saucepan combine sugar cornstarch and
salt. Gradually add milk; stir until smooth. Cook over medium
heat stirring constantly until mixture is thickened and comes to
boil. Boil 1 minute. Remove from heat. In medium bowl slightly
beat egg yolks. Gradually add a little hot mixture beating well.
Stir into rest of hot mixture cook over medium heat stirring
constantly just until mixture boils. Remove from heat and stir
in vanilla and 1 tablespoon sherry. Strain custard immediately
into a bowl. Refrigerate several hours or overnight. Cut pound
cake into thick slices and spread each with raspberry preserves.
Arrange in bottom of pretty glass bowl layer

OVERNIGHT SALAD

Ingredients

#2 can pineapple diced drained
1 pound grapes seeded or
1 (#2 1/2) can white cherries
1 pound marshmallows quartered
4 egg yolks
1/2 cup pineapple juice Juice of
1/2 lemon
1/4 teaspoon dry mustard
1/2 pint cream whipped

Instructions

Cook dressing in double boiler. Cool. Mix with whipped cream.
Pour over fruit. Keep in cool place and mix up several times to
blend well. Let stand overnight. (from Stella Baker)

CHEDDAR BUTTER SPREAD

Ingredients

1/2 cup butter softened
1 cup shredded Cheddar cheese
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt

Instructions

Combine all ingredients. Serve with warm bread.

ORANGE DROP COOKIES

Ingredients

1 1/2 cup sugar
1 cup shortening
1/2 teaspoon salt
2 eggs
4 cup flour
3 teaspoon baking powder
1 teaspoon soda
Juice and rind of 1 orange
1 cup sour milk
Cream shortening. Add sugar eggs and milk; add dry ingredients and orange juice and rind. Let set 15 minutes. Drop on cookie sheets and bake at 350 degrees.FROSTING:
2 cup 10x sugar
Juice and rind of 1 small orange
1 tablespoon melted butter or oleo

Instructions

Mix well. Frost cookies while still warm.

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