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461559 -- 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.

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461560 -- 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.

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461561 -- 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.
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461562 -- 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. Very tender and juicy,.

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461563 -- 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.

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461564 -- 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.

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461565 -- 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 (filling and crust) or 8 servings.

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461566 -- CHICKEN BREASTS WITH CARROT AND ZUCCHINI STUFFING

2 sm. whole 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

With sharp knife, remove skin and excess fat from chicken breasts. Cut each breast in half, along breastbone; remove breastbone. From cut side of each chicken breast half, with tip of sharp knife, cut and scrape meat away from rib cage, gently pulling back meat to form pocket; set aside. In medium bowl, combine carrots, zucchini, salt and poultry seasoning. Spoon about 1/2 cup mixture into each pocket; secure with toothpicks. In 10 inch skillet, place chicken, sprinkle with bouillon. To skillet add water, 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.

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461567 -- BAKED ONIONS

Cover pie plate in foil (for easy cleaning). Use two to three onions per person, cooking size. Do not peel. Place onions on pie tin and bake one hour at 400 degrees. When done cut root end off, squeeze stem end and it should come out whole. Spread margarine/butter over onions, season with salt and pepper. Not for microwaves. Great with baked potatoes.

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461568 -- 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.

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461569 -- 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.

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461570 -- 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 for 5 minutes; then turn out onto a serving dish. Divide into 10 servings. This dish has only about 80 calories per serving.

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461571 -- 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.

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461573 -- FRUIT DIP

1 c. plain yogurt 8 oz. light cream 8 packets Equal sugar 1 tsp. vanilla.

Mix. 461574 -- 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). Whip cream, Fruit Sweet and vanilla and use as filling and topping for layers of brownies. Low-Fat Substitute: Try 3 cups frozen whipped topping, thawed. Substitute your favorite flavoring for the vanilla, try 1 tablespoon instant coffee or 1 tablespoon concentrated orange juice.

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461575 -- 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.

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461576 -- 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.

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461577 -- 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.
461578 -- 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.)
Serve "on the side" with mixed fruit (fresh) or mix fruit and topping in bowl.
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461579 -- 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. Use any of the Fanciful flavors for variation: Strawberry, blueberry, orange pineapple, pineapple berry or peach.

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461580 -- 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.

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461581 -- 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.

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461582 -- 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 some. 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.

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461583 -- 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.

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461584 -- 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.

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461585 -- 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.

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461586 -- 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.
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461587 -- 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 cheese cake 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 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.

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461588 -- 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. This cake is best served the next day.
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461589 -- 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 and added for variety.

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461590 -- 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.

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461591 -- 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. May place thinly sliced strawberries on top.

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461593 -- 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. Each cookie 35 calories.

------------------------ 461594 -- 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.)

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461595 -- 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.

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461596 -- 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.
461597 -- 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.

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461598 -- 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

Edith McDevitt
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461599 -- 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.
461600 -- DIABETIC'S PUMPKIN PIE

1 baked, cooked 9 inch pie shell

2 sm. pkgs. sugar free instant vanilla pudding
2 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.

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461601 -- OUR SUGAR-FREE RECIPES

Brother and Sister Hughes are two very special elders of our church. It is only recently that Brother Hughes discovered he is a diabetic. Sister Hughes is a wonderful "country cook" and has cooked that way for many years. To suddenly have to change your way of cooking is hard for anyone. We love Brother and Sister Hughes and wanted to include some recipes that Brother Hughes could enjoy without worry and help Sister Hughes find that little something to satisfy his sweet-tooth. Frozen juice concentrate used in these recipes are UNSWEETENED and thawed in refrigerator. Measure out what you need an put the rest back in the freezer to use again. If it calls for UNSWEETENED ALL FRUIT SPREAD or UNSWEETENED POURABLE FRUIT, these can be found now in a lot of grocery stores and can also be found in health food stores. They do not use sugar to sweeten them, only other fruits. Make sure to include one of these recipes at your next social or church dinner. The diabetics enjoy knowing that they too can enjoy dessert.

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461602 -- SUGAR-FREE DIABETIC CAKE

2 c. raisins
2 c. water
2 eggs, lightly beaten* 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**

*May use egg substitute or egg whites. **Nuts may be omitted. I have substituted the nuts with 1/2 cup mashed bananas for an entirely different flavor, if you do this, mix banana with the wet ingredients. Preheat oven to 350 degrees. Cook raisins in the water until all water is absorbed, approximately 30 minutes. Mix all wet ingredients in one bowl and all dry ingredients in a separate bowl. Add nuts 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 dry. It is really more like a nut bread.

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461603 -- 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. Yield 1 1/4 cups. You may use other fruits such as raspberries, peaches or cherries. Herman

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461604 -- 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.
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461605 -- DIABETIC EGG NOG

1 1/2 c. milk
5 sucaryl tablets 4 eggs, beaten well 2 tsp. vanilla

Add ingredients together and mix well. 461606 -- 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.
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461607 -- 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.

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461608 -- 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 (I use egg beaters) 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 teaspoon cinnamon to dry ingredients if desired.

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461609 -- 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.

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461610 -- 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.

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461611 -- 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.

------------------------ 461612 -- 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.

------------------------
461613 -- 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.

------------------------
461614 -- 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.
------------------------
461615 -- 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.

------------------------
461616 -- DIABETIC DATE CAKE

1 stick oleo
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.

------------------------
461617 -- 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. Drop on cookie sheet. Bake 20 minutes at 375 degrees.
------------------------
461618 -- 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. Sweet 'N Low (artificial

sweetener)
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.

------------------------
461619 -- 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 white 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. Actress

------------------------ 461620 -- 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 also 1/2 cup nuts or coconut may be used.

------------------------
461621 -- 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.

------------------------
461622 -- 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 banana, sift dry ingredients. Add alternately with sour cream to shortening mixture. Mix real well. Add vanilla, stiffly beaten egg whites and nuts. Pour into two 8x8 or 9x9 inch square pans. Does not rise like regular bars.

------------------------
461623 -- DIABETIC COCONUT CAKE

3 1/2 c. cake flour
4 tsp. baking powder
1 tsp. salt
1 c. shortening
2 c. sugar
8 egg whites
1 c. milk
1 tsp. vanilla extract
1/4 tsp. almond extract 2 fresh coconuts
1/4 c. coconut water
1/3 c. sifted powdered sugar

Heat oven to 350 degrees. Grease three 9-inch cake pans. Sift flour, measure and place in sifter, add baking powder, and salt; sift again. Set aside. Cream shortening until fluffy, add sugar a little at a time until all is used. Add egg whites one at a time and beat until fluffy. Add dry ingredients alternately with milk, a little at a time; beginning and ending with dry ingredients. Add extracts and beat 2 minutes on medium speed. Divide into prepared pans and bake 25 to 30 minutes. Grate the fresh coconuts; save the water for brushing cake layers. Brush cake layers with mixture of the coconut water and powdered sugar. (Plain coconut water will make a soggy cake!) Stack cake with Boiled icing.BOILING ICING:
1/2 c. water
3 c. sugar
1/4 c. white corn syrup
4 egg whites
1/2 tsp. cream of tartar
1 tsp. almond extract
1 tsp. vanilla extract

Stir together water, sugar, syrup until sugar is dissolved. Wipe crystals from sides of pan with damp towel. Cook to 238 degrees (or 240 degrees on a damp day). In mixing bowl beat egg whites until frothy. Add cream of tartar; beat whites until stiff. Pour syrup over whites gradually and beat until smooth. Add extracts and enough sifted powdered sugar (about 1 cup) to make desired consistency. Pile icing on cake layers and finish with swirls on top and side. Sprinkle fresh grated coconut on each layer after icing and sprinkle more generously on top and side of cake. The beautiful BOILED ICING recipe came from Mary Katherine Hammer. This cake and icing is a prize winner! Delicious with Boiled Custard, Eggnog, hot tea or coffee. Serves 16-20.
461624 -- DIABETIC AND LOW SODIUM POUND CAKE

1 1/2 c. vegetable shortening 2 3/4 c. sugar
9 eggs
Juice of 1 lemon
1 tsp. vanilla
2 c. sifted cake flour

Heat oven to 300 degrees. Grease and flour 10 inch tube pan. Cream shortening until smooth. Gradually add sugar and cream well. Add the eggs one at a time, creaming well after each one. Stir in lemon juice and vanilla. Sift cake flour and add to the mixture. Pour mixture into tube pan. Bake for 1 1/2 hours or until tests done. Makes 1 large cake (20 slices). Omit lemon juice and add 1/4 teaspoon freshly grated nutmeg with sifted flour.

------------------------
461625 -- 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 overbake.

------------------------
461626 -- 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.

------------------------
461627 -- 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,

nutmeats
Mix moist ingredients and dry ingredients. Drop on greased baking sheet. Bake at 350 degrees for 8 to 10 minutes. Yield: 1 1/2 dozen.
------------------------
461628 -- 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. Then, stirring with a spoon, add the dry ingredients alternately with milk, stirring after each addition until batter is smooth. Turn 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. If you want you can add a drop of red food coloring to the whipped topping before putting it on top of cake.
461629 -- 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.
------------------------
461630 -- 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.

------------------------
461631 -- 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.

------------------------
461632 -- 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.

------------------------
461633 -- 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.
------------------------
461634 -- 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.
------------------------
461635 -- 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.

------------------------
461636 -- 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.
------------------------

461637 -- 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.
------------------------
461638 -- 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.
------------------------
461639 -- DIABETIC SPICE CAKE

1/2 c. oleo
3 eggs, beaten
1 1/2 c. unsweetened applesauce 1 c. raisins
1/2 tsp. vanilla
2 tsp. soda
1 tbsp. Ril-sweet OR 4 pkg. Sweet &

Low
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.
------------------------
461640 -- 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.

------------------------
461641 -- 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.

------------------------ 461642 -- DATE NUT COOKIES (DIABETIC)

1/2 c. softened oleo 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.

------------------------
461643 -- 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 boiling. Add flavoring, then remove from heat. Add flour, add eggs one at a time. Divide into half. Smear dough on one then the other. 350 degrees, 60 minutes.

------------------------
461644 -- DIABETIC APPLESAUCE LOAF CAKE

3 c. flour
1 1/2 c. Sugartwin (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.
------------------------
461645 -- 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 on ungreased cookie sheet. Bake at 425 degrees for 10 to 12 minutes.

------------------------
461646 -- DIABETIC JELLY

1 c. unsweetened juice (any kind) 1/4 tsp. lemon juice
2 tbsp. Sweet 'n Low
1 tbsp. plain gelatin
1 tbsp. cornstarch

Mix lemon juice, Sweet 'n Low, gelatin and cornstarch. Add fruit juice and stir well to mix. Boil hard for 3 minutes, stirring constantly. Makes 1 small jar. Keep in refrigerator.

------------------------
461647 -- 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.

------------------------
461648 -- DIABETIC SPAGHETTI SAUCE

Cost $3.27 for 9 cups compared to $7.18 for purchased sauce with meat added. 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.

------------------------
461649 -- 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, free food.
------------------------
461650 -- 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 Sucaryl
------------------------

461651 -- DIABETIC CINNAMON COOKIES

1 slice bread, crumbled 1/4 tsp. cinnamon
1/4 tsp. vanilla
1 egg, beaten
1 tsp. sweetener

------------------------
461652 -- 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 nutmeats
2 tbsp. grated orange rind

------------------------
461653 -- 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
------------------------
461654 -- SPICED TEA (DIABETIC)
calories per teaspoon

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.
------------------------
461655 -- 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. 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. 1/2 cup = 1 fruit exchange.

------------------------
461656 -- 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. 8 servings.

------------------------
461657 -- 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 and refrigerate. Yield: 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.

------------------------
461658 -- CARROT CABBAGE SLAW (DIABETIC RECIPE)

1/2 head cabbage 1 sm. onion
2 celery stalks
2 carrots
1 tbsp. mayonnaise 2 pkg. Sweet 'N Low 1/2 tsp. black pepper 2 tbsp. vinegar
2 tbsp. lemon juice

Shred cabbage and carrots. Finely chip onion and celery. Mix together in a large bowl. In a separate bowl, mix together Sweet 'N Low, pepper, vinegar, lemon juice, and mayonnaise. Pour over shredded vegetables and refrigerate. Yield 10 servings. Exchanges: One serving equals 1 vegetable; calories: one serving equals 23 calories.

------------------------
461660 -- 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 with 1 cup boiling water. 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. Yields 9 1/2 cup servings. Substitutions: 1 serving equals 1/2 fat substitution and 1/2 fruit substitutes. ----

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

461661 -- 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.

------------------------
461662 -- CREAM PUFFS

Melt 1/2 cup oleo in 1 cup boiling water. Sift together 1 cup flour and 1/2 teaspoon salt. 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 4 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. Most diabetics can have this.

------------------------
461663 -- 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

------------------------
461664 -- 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.

------------------------
461665 -- 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.

------------------------
461666 -- 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.
------------------------

461667 -- 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.

------------------------
461668 -- 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.

------------------------
461669 -- 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.

------------------------
461670 -- 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.

------------------------
461671 -- 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.

------------------------
461672 -- 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. artificially

sweetened 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. Yields 24 cookies.

------------------------
461673 -- 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.

------------------------
461675 -- 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 is sufficient to cover.

------------------------
461676 -- 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). *Tip: Prechill unopened cans or jars of fruit in refrigerator. Desserts and salads will be thoroughly cooled and will set much more quickly.

------------------------
461677 -- 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

Whirl in blender. Mix with slaw. Just before serving, add 2 split and sliced bananas. The slices may be placed in enough pineapple juice to cover to 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.

------------------------ 461678 -- 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.
------------------------
461679 -- 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. Serves 4.

------------------------
461680 -- 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.
------------------------
461681 -- 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.

------------------------
461682 -- 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.

------------------------
461683 -- 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.

------------------------
461684 -- 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 considered a "free" food.

------------------------
461685 -- 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.

------------------------
461686 -- 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.

------------------------
461687 -- DIABETIC SPICE OATMEAL COOKIES

Boil 1 cup water and 2 cups raisins. Cool for 5 minutes. Add 4 tablespoons sweetener, 1/2 cup butter, 1/2 teaspoon salt, 1/4 teaspoon allspice, 1/2 teaspoon cinnamon, 1/8 teaspoon nutmeg, 2 1/2 cups oatmeal, 1/2 cup chopped nuts, and 1 teaspoon soda. Form into balls and bake on lightly greased cookie sheet for 15 minutes at 325 degrees.

------------------------
461689 -- 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.

------------------------
461690 -- 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.

------------------------
461691 -- 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.

------------------------
461692 -- 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.
------------------------
461693 -- 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.

------------------------
461694 -- 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.

------------------------
461695 -- 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 lightercolored. 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 seems 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.

------------------------
461696 -- 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.
------------------------
461698 -- PICKLED MUSHROOMS (GRZYBKI MARYNOWANE)

4 lb. sm. mushrooms 1 1/2 tbsp. salt 4 c. boiling water 1 3/4 c. water
2 bay leaves
3/4 c. sugar
15 peppercorns
2 1/2 tsp. salt
3/4 c. vinegar

------------------------
461699 -- BENSA FOOLA

4 cube steaks
1 lb. hamburger
1 egg
1/4 c. green pepper, chopped 1/4 c. red pepper, chopped

------------------------
461700 -- POLISH LENTILS

1 c. dried lentils 1 c. milk
1 onion, chopped
2 tbsp. margarine
1 lb. polish sausage, ground 1 c. water
2 tsp. curry powder
1 tsp. salt
2 tbsp. lemon juice

------------------------
461701 -- 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

------------------------
461702 -- 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

------------------------
461703 -- GERMAN SAUERKRAUT

1 can Bavarian sauerkraut, partially drained
1 apple, cored and sliced
1 onion, chopped
2 or 3 slices bacon
------------------------

461704 -- 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

------------------------
461705 -- KNEPFLA (BUTTONS)

2 eggs
1 c. milk
1/2 tsp. salt
3 1/2 c. flour
1/4 tsp. baking soda
2 heaping tbsp. butter or shortening

------------------------
461706 -- PATCHLINGS

5 c. flour
1 egg
1 tbsp. shortening 1 c. milk

------------------------
461707 -- MOM'S CREAM RHUBARB PIE

3 c. rhubarb, cut fine 1 c. sugar
1 tsp. cinnamon 2 egg yolks
1 tbsp. flour

------------------------
461708 -- WALNUT DREAMS

Aunt Margarete had this recipe for many years. 1/4 lb. margarine (scant) 1 tbsp. brown sugar 1 1/2 c. brown sugar 1 1/2 c. chopped walnut meats 2 eggs, beaten 1 1/2 tsp. baking powder 1/2 c. coconut 1 tsp. vanilla

------------------------
461709 -- MOM'S BREAD PUDDING

7 eggs
1 c. sugar
1 tbsp. vanilla
1 can evaporated milk 3 c. homogenized milk

------------------------
461710 -- CORN DUMPLINGS
This recipe came from my great-grandmother. Boiling water
------------------------
461711 -- 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, riced potatoes 1/4 tsp. pepper

------------------------ 461712 -- YUM - A - SETTA - PENNA DUTCH DISH

2 lb. hamburger
Salt and pepper to taste
Little brown sugar
1/4 onion, chopped
1 can tomato soup, undiluted
1 can cream of chicken soup, undiluted 16 oz. egg noodles
8 oz. processed cheese

------------------------
461713 -- 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

------------------------
461714 -- GRANDMA KINTCHELOE EGG CUSTARD
2 eggs, beaten

1 1/2 c. part Pet milk and part other milk
2 tsp. sugar Pinch salt

------------------------
461715 -- 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

------------------------
461716 -- BETHLEHEM COOKIES

This recipe came from Germany with my Great-Grandmother. 2 c. sugar 3 or 4 eggs 3 1/2 to 4 c. flour 2 tsp. baking powder 1 c. thick sour cream 1/2 tsp. soda 1 tsp. vanilla 1/2 tsp. lemon flavoring (if desired)

------------------------
461717 -- IOCOA EGG PANCAKES

8 eggs, whip hard 1 tsp. salt
2 1/2 c. milk or water 1 c. flour

------------------------
461718 -- GRANDMOM'S "CHOP SUEY"

1 - 3 lb. ground beef
1 pkg. frozen chopped onions 1 pkg. frozen chopped peppers 1 - 3 lb. spaghetti
1 - 3 cans whole tomatoes 1 - 3 cans tomato puree
Salt, pepper, sage and poultry

seasoning
Sugar to cut acid of tomatoes 1/4 lb. butter or margarine

------------------------
461719 -- 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. 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

------------------------
461720 -- 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
------------------------
461721 -- 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

------------------------
461722 -- 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

------------------------
461723 -- PORK CHOPS & STUFFING
5 pork chops

1 box croutons, prepared to box directions, as stuffing
1/4 c. water

------------------------
461724 -- DIABETIC SPINACH AND CHEESE DELIGHT

2 lb. spinach, finely chopped or 4 (10 oz.) pkg. frozen, chopped spinach 2 tsp. corn oil
1 tsp. chili powder
2 tsp. ground coriander
1 tsp. ground turmeric
1/2 tsp. ground ginger
3/4 tsp. ground cumin
1/2 tsp. salt
Dash freshly ground black pepper 1 lb. Farmer's cheese, cut into 1/2

inch cubes
461725 -- 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

------------------------
461726 -- 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
6 oz. can frozen orange juice 2 eggs
1 c. raisins
Nuts (optional)

------------------------
461727 -- 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 461728 -- 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

------------------------
461729 -- 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

------------------------
461730 -- 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) 461731 -- 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
------------------------
461732 -- 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

------------------------
461733 -- 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

------------------------
461734 -- 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

------------------------
461736 -- 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 add vinegar or sweetener to taste. Pour over beans and let stand overnight.

------------------------
461737 -- 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.

------------------------
461738 -- 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.

------------------------
461739 -- 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 crush 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. Remember to eat crust of bread.

------------------------
461740 -- 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.
------------------------
461741 -- 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.

------------------------
461742 -- 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.

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

461743 -- 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.
------------------------
461744 -- 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.

------------------------
461745 -- 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.

------------------------
461746 -- BAR-B-Q MEAT BALLS

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.

------------------------
461747 -- 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 and simmer until thick as you desire.
------------------------
461748 -- 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. Good lunch.
------------------------
461749 -- 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.

------------------------
461750 -- 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 heavy pot until thick.

------------------------
461751 -- 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.
------------------------
461752 -- 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.

------------------------
461753 -- 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.

------------------------
461754 -- 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.

------------------------
461755 -- 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.

------------------------
461756 -- 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.

------------------------
461757 -- 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.

------------------------
461758 -- 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.

------------------------
461759 -- 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 heated throughout. Makes 4 servings.

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

461760 -- 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. 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 5 minutes more. TOPPING: Blend cottage cheese, buttermilk, cinnamon. Add sweetener and mix well.

------------------------
461761 -- 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.

------------------------
461762 -- 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.
------------------------

461763 -- 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.

------------------------
461764 -- 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.

------------------------
461765 -- 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.
------------------------
461766 -- 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.

------------------------
461767 -- 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.
------------------------
461768 -- 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.

------------------------
461769 -- 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.
------------------------
461770 -- 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 and mix with other ingredients.
------------------------
461771 -- 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. Excellent with meats.
461772 -- 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.

------------------------
461773 -- 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.

------------------------
461774 -- 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.
------------------------
461775 -- 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.

------------------------
461776 -- 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.
------------------------
461777 -- 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.
461778 -- 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.
------------------------
461779 -- 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.
------------------------
461780 -- 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.

------------------------
461781 -- 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.

------------------------
461782 -- 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.
------------------------
461783 -- 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.

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

461784 -- 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.
------------------------
461785 -- 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.

------------------------
461786 -- 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.
------------------------

461787 -- 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.

------------------------
461788 -- 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.
------------------------
461789 -- 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.

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

461793 -- 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.

------------------------
461794 -- 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.
------------------------
461795 -- MEXICAN SUPPER

8 oz. ground 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

Fry veal 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.
461796 -- 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.

------------------------
461797 -- 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.

------------------------
461798 -- 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.
------------------------
461799 -- 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 Teflon pan. Sprinkle with salt and pepper, 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.

------------------------
461800 -- 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.

------------------------
461801 -- 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.
461802 -- 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.

------------------------
461803 -- 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.
------------------------
461804 -- PICKLED BANANA PEPPERS

1/2 c. water
1 c. vinegar
Artificial sweetener to equal 1 cup

sugar
Mix together and bring to a boil. Pour over pepper rings packed in jar. Approximately 1 quart.
------------------------
461805 -- 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.

------------------------
461806 -- 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 chops. 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.

------------------------
461807 -- 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.
------------------------
461808 -- 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.
------------------------
461809 -- 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.
------------------------
461810 -- 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.
------------------------

461811 -- 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.

------------------------
461812 -- 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.

------------------------
461813 -- 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.

------------------------
461814 -- SLUSHY

1 can sugar-free ginger ale 1/4 c. unsweetened pineapple juice ice cubes
Blend until slushy. May add rum extract.

------------------------
461815 -- 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.

------------------------
461816 -- 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. Tastes better warmed over the second day.
------------------------
461817 -- 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.
461818 -- SPICY APPLE TWIST

1 sm. apple
2 thin slices white bread
Cinnamon and Sweet'N Low mixture

Peal, 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.

------------------------
461819 -- 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.

------------------------
461820 -- 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.
461821 -- 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 Low

Dissolve gelatin in boiling water. Add juice drained from pineapple with cold water. Enough cold water to equal 1 cup liquid. Add pineapple and banana. Pour 1/2 into 1 quart bowl. Chill until firm. Spread evenly with plain yogurt mixed with sugar substitute. Place bowl in freezer for 30 minutes until yogurt is firmer. Pour remaining gelatin, very carefully, on top. Chill until firm. Cut in squares.

------------------------
461822 -- STRAWBERRY--PRAMGE DELIGHT

1/2 c. unsweetened orange juice 24 unsweetened strawberries
Artificial sweetener to equal 2 tsp.

sugar
Blend in blender and freeze until firm.
------------------------
461823 -- SWEET 'N SOUR CABBAGE

4 c. shredded cabbage
3 oz. ham
2 tbsp. artificial brown sugar 1 tbsp. flour
1/4 c. water
1/3 c. vinegar
1 sm. onion, sliced
2 cloves
Salt and pepper to taste

Cook cabbage in boiling salted water approximately 7 minutes. Add sugar and flour to small amount of bouillon; blend. Add the 1/4 cup water, vinegar, and seasonings. Cook until thick. Add onion, diced ham, and cabbage. Heat through.

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

461824 -- SWEET AND SOUR CAULIFLOWER
1 c. fresh cauliflower, bite size pieces
1 c. boiling water
1/2 tsp. salt
1 tbsp. brown sugar replacement 2 tsp. lemon juice
1 tsp. margarine

Place cauliflower, water and salt in saucepan. Cook over medium heat covered. Cook for 10 minutes or until just barely tender. Drain. Combine brown sugar replacement, lemon juice and margarine. Combine in custard cup over hot water. When blended, pour over cauliflower.

------------------------
461825 -- TACOS

5 oz. raw ground veal
1 tsp. chili powder
1 tsp. dehydrated onion
1/4 tsp. salt
1/4 tsp. onion powder
1/4 tsp. paprika
Dash Red Hot sauce
1 oz. bread (1 slice)
1/2 c. shredded lettuce
1 tbsp. pimento dressing
1 (7 oz.) jar pimento, drained 2 tbsp. vinegar
2 tbsp. prepared mustard
Artificial sweetener equal to 4 tsp.

sugar

Brown veal in Pam sprayed skillet. Add seasonings and cook 5 minutes. Life veal out of skillet. Toast bread lightly. Spread meat mixture over 1/2 of the slice. Fold and hold in place with toothpick. Combine lettuce and pimento dressing. Cover taco. Makes 1 serving. Pimento Dressing: Combine pimento, vinegar and mustard. Add sweetener. Blend until smooth. Store in refrigerator and use as desired. Makes 1 cup.

------------------------
461826 -- THOUSAND ISLAND DRESSING

4 oz. tomato juice
2 tbsp. vinegar
1/4 c. finely chopped green pepper 1 tsp. Worcestershire sauce 1/2 tsp. salt
1/2 tsp. dry mustard
Garlic salt to taste
3 tbsp. finely diced dill pickle 3 tbsp. finely diced pimento 2 tsp. finely minced parsley 1/4 tsp. liquid sugar substitute

Blend and store in refrigerator. Use as needed.
------------------------
461827 -- TUNA A LA KING

1 (3 oz.) can tuna
2 oz. skimmed milk
Salt and pepper
1/2 sm. can mushrooms (stems and

pieces)
Bread, toasted
Drain mushrooms and place into blender. Add milk and seasonings and puree'. Heat in saucepan with tuna. Pour over toast.
------------------------
461828 -- TUNA CASSEROLE

1 (6 oz.) drained tuna 2 oz. grated cheese 1 egg
1 c. asparagus
2 ribs celery, chopped

Combine all ingredients. Bake in Pam sprayed skillet at 350 degrees until dry.
------------------------
461829 -- TUNA SALAD
2 oz. tuna, drained

2 tbsp. low-cal Thousand Island dressing
1 stalk celery, chopped
1 hard boiled egg
3 oz. cottage cheese

Mix all ingredients.
------------------------

461830 -- TURKEY AND POTATO SALAD
4 oz. cooked turkey or chicken, bite size pieces
1 (3 oz.) boiled potato, chopped 1 tbsp. mayonnaise
1 tsp. chopped pimento
1/2 tsp. dehydrated parsley flakes 1/2 tsp. nutmeg
1/2 tsp. sage
1/4 tsp. salt
Dash of pepper
Lettuce leaves

Combine all ingredients except lettuce; mix well. Chill. Serve on lettuce leaves. Makes 1 serving.
------------------------
461831 -- TURKEY CASSEROLE

1/2 c. cooked, enriched noodles 4 oz. cooked turkey, bite-size pieces 1/2 c. green beans, divided
1/4 c. canned, sliced mushrooms 1 oz. red onion, chopped
1 tsp. chopped pimento
1/4 tsp. nutmeg
1/4 tsp. salt
2 tbsp. skim milk

Combine noodles, turkey, 1/4 cup green beans, and mushrooms. Add onion, pimento, nutmeg and salt. Pour into baking dish. In blender, combine remaining green beans and milk. Mix until smooth. Add green bean sauce to casserole. Mix well. Bake at 350 degrees for 20 minutes. 1 serving.

------------------------
461832 -- VEAL STEW--PENDOUS

2 lb. veal, cut into cubes
12 oz. tomato juice
1 pkg. frozen peas
1 pkg. French style green beans 1 pkg. zucchini slices
1 tbsp. minced onions
1 tbsp. granulated brown sugar (twin) Garlic powder, salt and pepper to

taste
1/2 tsp. cinnamon

Brown veal in Pam sprayed pan. Combine with tomato juice, onion, salt, and pepper. Simmer until meat is tender or pressure cook about 10 minutes. Add frozen vegetables, and simmer until vegetables are done. Add garlic powder, brown sugar substitute, and cinnamon. Serves 6.

------------------------
461833 -- VELVIA'S MIXED SALAD

1/2 head lettuce, chopped 2 slices pineapple, in own juice 4 oz. diced chicken
1 boiled egg
4 radish, diced
1/2 med. onion, diced
1 tbsp. diet mayonnaise

Combine and toss.
------------------------
461834 -- ZIPPY TOMATO RELISH

12 ripe tomatoes, chopped in large pieces
2 big onions, chopped in large pieces 2 bell peppers or 5 sweet banana

peppers, chopped in large pieces 2 c. vinegar
Artificial sweetener to equal 2 cups

sugar
2 tbsp. salt
Mix all ingredients and simmer about 2 hours.
------------------------
461835 -- MACARONI AND CHEESE

1/2 c. non-fat skim milk 1 oz. cheese
1 oz. bread
Salt & pepper to taste Dash of paprika
Dash of mustard
Dash of cayenne
1 egg, separated

Heat milk (do not boil), add cheese, bread, and seasonings. As soon as cheese melts, remove from heat. Add beaten egg yolks. Beat whites stiff and fold in. Bake at 350 degrees for 25 minutes until brown.

------------------------ 461837 -- COCKTAIL MEATBALLS

2 lbs. hamburger
1 med. onion, chopped 1 c. cracker crumbs 1/2 c. skim milk
2 eggs
Dash of garlic powder Salt and pepper to taste

SAUCE:
1 1/2 c. ketchup
1/3 c. vinegar
1/4 c. yellow mustard
Brown sugar substitute equivalent to 3/4 c. brown sugar

Mix ingredients together. Roll into walnut size balls and place in 9 x 13 inch baking dish. You should be able to place 6 balls width wise in baking dish and 10 balls lengthwise. Sauce: Mix in glass measuring cup. Pour over meatballs and bake in 350 degree oven for 1 hour. Yield: 60 meatballs.

------------------------
461838 -- LUNCHEON CASSEROLE
1/2 c. margarine

WHITE SAUCE:
4 to 6 tbsp. flour
2 c. milk
1 lg. can tuna (crab, salmon, or 3 c. cooked chicken), diced
1 1/2 c. celery, chopped
1 lg. jar pimento
1/2 c. green pepper, chopped
1/2 c. sliced almonds
4 hard boiled eggs
1 tsp. salt
1 box fresh mushrooms
1/2 c. dry bread crumbs

Saute celery and peppers in margarine. Make white sauce. Layer fish or chicken, celery, pepper, pimento, nuts, eggs, and mushrooms. Pour white sauce over top of casserole. Top with bread crumbs. Bake in 350 degree oven for 50 minutes. Yield: 10 generous servings.

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

461839 -- REUBEN CASSEROLE
1 (16 oz.) pkg. sauerkraut from refrigerator section
2 c. shredded Swiss cheese
1/4 c. Thousand Island dressing 2 med. tomatoes, sliced
1/4 c. dried pumpernickel bread crumbs (2 or 3 slices)
1 (12 oz.) can corn beef, broken into sm. pieces
1/2 c. lite mayonnaise
1 tsp. Dutch mustard
2 tsp. melted margarine

Place sauerkraut in 1 1/2 quart casserole. Top with corned beef and then shredded cheese. Combine mayonnaise and Thousand Island. Spread over cheese. Top with tomatoes. Set aside. Microwave margarine 1 minute until melted. Stir bread crumbs into margarine. Sprinkle buttered crumbs over tomato slices. Microwave on roast to 12 to 14 minutes until heated through. Let stand 5 minutes before serving.

------------------------
461840 -- SWISS STEAK

1 1/2 lbs. lean round steak
2 tbsp. flour
1/2 tsp. seasoned salt
1/8 tsp. paprika
Vegetable cooking spray
1/2 c. beef broth
1/2 c. vegetable juice (V-8)
1/4 tsp. dried thyme
1 med. onion, sliced
2 carrots, cut into thin strips 2 stalks celery, cut into thin strips 1 lg. leek, cut into thin strips

(optional)
1 tbsp. parsley

Cut steak into serving size pieces. Trim fat. Combine flour, salt, and paprika. Drench steak in flour mixture. Pound steak with mallet. Coat skillet with cooking spray. Put pan on medium heat until hot. Brown steak on both sides. Remove and drain on paper towel. Wipe pan drippings from skillet with paper towel. Combine broth, vegetable juice, and thyme in skillet. Bring to boil and return meat to skillet. Add onion. Cover; reduce heat and simmer for 1 hour. At end of hour, add celery, carrots, and leek. Simmer, uncovered, for 15 minutes until the vegetables are tender. Sprinkle with parsley. Yield: 6 servings.

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

461841 -- TURKEY STUFFED ZUCCHINI 4 med. zucchini, halved lengthwise 1 lb. ground turkey
1/4 c. onion, chopped
1 garlic clove, minced
1 tbsp. margarine
1 sm. tomato, chopped (1/2 c.) 1 tbsp. chopped parsley
1/2 tsp. salt
1/4 tsp. basil
1/8 tsp. pepper
1/2 c. crunchy nut (cereal nuggets or

Grapenuts)
1 (8 oz.) container plain low-fat
yogurt

Remove pulp from zucchini; chop and set aside. Parboil zucchini shells in boiling water to cover for 1 minute. Drain and place in shallow baking dish. Saute turkey, onion, and garlic in margarine in skillet for 2 minutes. Add chopped pulp, tomato, parsley, salt, basil, and pepper. Saute about 5 minutes longer or until zucchini is tender. Add cereal and 1/2 cup of the yogurt. Spoon into shells. Bake at 350 degrees for 10 to 15 minutes or until shells are tender. Serve with remaining yogurt. Sprinkle with additional chopped parsley, if desired. Yield: 4 servings.

------------------------
461842 -- LO - CAL EGGPLANT

1 eggplant
1 onion
Parmesan cheese Salt
Pepper

Peel eggplant and dice into salted boiling water. Slice onion into the water too; cook about 20 minutes. Drain and toss with cheese, salt, and pepper to taste.

------------------------
461843 -- LOW CAL RHUBARB TORTE

1 c. flour
1/2 c. butter or oleo 5 tbsp. powdered sugar 1/8 tsp. salt
2 eggs
1 1/2 c. Sugar Twin 1/4 c. flour
3/4 tsp. baking powder 3 c. rhubarb

Crust: Mix 1 cup flour, butter, powdered sugar, and salt together. Pat into a 12 x 7 x 1/2 inch cake pan. Bake 10 minutes at 375 degrees. Remove from oven and cool slightly. Filling: Mix eggs, Sugar Twin, 1/4 cup flour, baking powder, and rhubarb together. Cover the crust with this mixture. Bake 35 to 40 minutes at 375 degrees.

------------------------
461844 -- COPPER PENNY CARROTS

2 lbs. carrots, cleaned and sliced thin 1 green pepper, thinly sliced
1 med. onion, thinly sliced
Salt and pepper as desired

SAUCE:
1/4 c. salad oil
1 tsp. Worcestershire sauce
1 (10 oz.) can tomato soup, undiluted
1 tsp. yellow mustard
1/2 c. vinegar
20 packets Equal

Cook carrots in covered pan in 1/2 inch of water, 8 minutes after boiling has started (so carrots are tender but still crunchy). Rinse in cold water to stop cooking. In bowl, alternate layers of vegetables. Sauce: Bring sauce ingredients to a boil, stirring occasionally. Remove from heat. Cool for a few minutes. Add 20 packets Equal. Put in blender and blend. Pour sauce over vegetables while still hot. Cool. Refrigerate at least 12 hours before serving. Keeps in refrigerator several weeks in a covered plastic container. To serve, use a slotted spoon.

------------------------
461845 -- SWEETLY POACHED PEARS

6 med. ripe pears (about 2 lbs.) 5 c. white, unsweetened grape juice 1/4 c. fresh lemon juice
1 vanilla bean, split lengthwise 1 inch whole cinnamon stick
1/4 c. golden raisins

Peel pears, leaving stems on. In a medium size pan, heat juices, vanilla bean, and cinnamon stick to a simmer. Add pears. Simmer 25 to 30 minutes, uncovered, turning pears occasionally, until tender when pierced with a knife. Remove pears with a slotted spoon. Reduce syrup 30 to 35 minutes to 1 1/2 cups. Strain. Stir in raisins and cool syrup to room temperature. Serve pears in small glass compote bowls. Spoon raisins and syrup over and around pears. Serves 6. Per serving: 187 calories, 48 gm carbohydrates, 1 gm protein, trace fat, 3 gm sodium. Exchanges: 3 fruit. Cholesterol: 9 mg per serving. 461846 -- CHOCOLATE CHEESECAKE

Margarine for pan
15 oz. part skim milk Ricotta cheese
1 1/2 c. (12 oz.) light cream cheese, softened
1 whole egg
2 egg whites
1 c. unsweetened apple juice
concentrate
3 tbsp. unsweetened cocoa
1 tbsp. cornstarch
1 tbsp. sugar
1 tsp. vanilla extract
2 tsp. unsweetened cocoa (for topping)

Preheat oven to 350 degrees. Lightly grease bottom and sides of a 9 inch spring-form pan. Wrap outside of pan with aluminum foil. In the bowl of a food processor or blender, puree all ingredients until smooth. Do in 2 batches, if necessary. With a rubber spatula, scrape mixture into prepared pan. Place on a baking sheet. Bake 45 minutes. Turn oven off. Leave in the oven with door closed for 1 hour. Remove and refrigerate. Before unmolding and serving, let stand at room temperature for 10 minutes. Sift 2 teaspoons unsweetened cocoa over the top. Slice with a knife which has been warmed in hot water. Serves 12. Per serving: 167 calories, 16 gm carbohydrates, 8 gm protein, 8 gm fat, 220 mg sodium. Exchanges: 1 fruit, 1 medium fat meat, 1/2 fat. Cholesterol: 50 mg per serving.

------------------------
461847 -- DIABETIC DATE NUT CAKE
1 1/2 stick margarine

2 tbsp. sweetener (or to taste - I usually put in more)
1 c. chopped dates or raisins
1 1/2 c. unsweetened applesauce
1 c. pecans, chopped
1/2 tsp. cinnamon
1/2 tsp. cloves
1 tsp. vanilla
2 tsp. soda
2 c. plus 2 tbsp. all-purpose flour

Have margarine at room temperature. Mix margarine, applesauce, sweetening, sifted flour, soda, cloves, and cinnamon together. Put pecans, raisins, or dates in bowl and add a few spoons of the flour mixture; stir until the pecans and fruit are coated. Mix well and bake in tube pan. Line bottom of pan with wax paper. This cake tastes like fruit cake.
461848 -- CARROT CAKE

Margarine and flour for pan
1 1/2 c. all-purpose flour
1/4 c. whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
1/2 c. vegetable oil
6 tbsp. sugar
2 eggs
1/4 c. unsweetened pineapple juice concentrate
1 tsp. vanilla extract
1 c. shredded carrots
1/2 c. golden raisins
1/2 c. unsweetened, crushed pineapple, drained

Preheat oven to 350 degrees. Grease and flour a 9 x 5 x 3 inch loaf pan. In bowl, toss flours, baking powder, baking soda, cinnamon, ginger, and salt. In a second bowl, stir oil, sugar, eggs, pineapple juice, and vanilla. Stir liquid into dry ingredients until smooth. Stir carrots, raisins, and pineapple. Scrape into prepared pan. Bake for 35 to 40 minutes until a pick inserted in the center of the cake comes out clean. Cool in pan on a rack for 1 hour. Unmold cake and ice with Cream Cheese Frosting. Cut into 1/2 inch slices to serve. Serves 18. Per serving: 142 calories, 19 gm carbohydrates, 2 gm protein, 7 gm fat, 87 mg sodium. Exchanges: 1 starch, 1 fat. Cholesterol: 30 mg per serving.

------------------------
461849 -- CREAM CHEESE FROSTING
8 oz. light cream cheese, room temperature

5 tbsp. unsweetened pineapple juice concentrate
1/2 tsp. vanilla extract
1/2 tsp. finely grated orange zest

In a bowl, whisk all ingredients together until smooth. Yield: About 1 1/4 cups. Per serving: 46 calories, 3 gm carbohydrates, 2 gm protein, 3 gm fat. 96 mg sodium. Exchanges: 1 fat. Serving size: 1 1/2 tablespoons. Cholesterol: 10 mg per serving.

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

461850 -- DATE COFFEE CAKE
1/3 c. mashed banana, mash ripe banana with fork
1/2 c. margarine, softened
3 lg. eggs
1 tsp. vanilla extract
1 1/4 c. water
3 c. unbleached white flour
1 tsp. baking soda
2 tsp. baking powder
1 1/2 c. chopped dates

TOPPING:
1/3 c. chopped dates
1/3 c. chopped walnuts
1/3 c. flaked coconut

Beat together mashed banana and margarine until creamy. Add eggs, vanilla, and water; beat. Measure in flour, baking soda, and baking powder. Beat well. Stir 1 1/2 cups chopped dates. Spoon batter into an oiled and floured 9 x 13 inch baking pan. Spread batter evenly in pan. Combine topping ingredients and sprinkle over batter. Bake in 350 degree oven for 20 to 25 minutes or until knife inserted comes out clean. Cool on a wire rack. Serves 10.

------------------------
461851 -- BLUEBERRY MUFFINS

1 c. all-purpose flour, sifted 1 1/2 tsp. baking powder
1/2 tsp. salt (optional)
1 1/2 tsp. or 2 pkgs. Equal 1/2 c. skim milk
1 egg or 1/4 c. Egg Beater
2 1/2 tbsp. melted shortening 1/3 c. fresh or frozen blueberries

Preheat oven to 425 degrees. Spray muffin tins with non-stick vegetable spray. Sift together flour, baking powder, and salt. Beat Equal and egg together. Add milk and melted shortening. Stir into the flour mixture. Stir in blueberries until just mixed. Batter will be slightly lumpy. Divide into tins. Bake 20 to 25 minutes or until done.

------------------------
461852 -- MICROWAVE BRAN MUFFINS

1 c. bran
1 c. buttermilk
1 banana, mashed well 1 egg
1/4 c. oil
1/4 c. honey
1 c. whole wheat flour 1 tsp. baking soda Pinch of salt
2 tbsp. margarine
2 tbsp. honey

Mix first 9 ingredients together. Place in microwave muffin pan. Microwave 3 1/2 minutes. Mix last 2 ingredients together. Spoon on each muffin and return to microwave for 1 minute. Makes 12.

------------------------
461853 -- BANANA PECAN CREAM PIE