 | 1 (13 ounce) can artichoke hearts, drained |
| 1 (10 ounce) package frozen, chopped spinach - |
| thawed and squeezed dry |
| 1 cup mayonnaise |
| 1 cup grated Parmesan cheese |
| 2 1/2 cups shredded Monterey Jack cheese |
Directions:
- Preheat oven to 350 degrees F (175 degrees C).
Grease a one quart baking dish.
- Chop artichokes fine in a food processor.
- In a bowl, mix together chopped artichoke, spinach,
mayonnaise, Parmesan cheese, and 2 cups Monterey Jack cheese.
Transfer mixture to prepared baking dish, and sprinkle with
remaining 1/2 cup of Monterey Jack cheese.
- Bake in the middle of the preheated oven until the
cheese is melted, about 15 minutes.
Fontaine
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From: [email protected]
(Grace Pastuszek)
| 3 egg yolks |
| 2 Tbl. lemon juice |
| 1/2 C. butter or marg. |
| 1/4 tsp. salt |
add egg yolks and lemon juice to a double boiler top;
with wire whisk beat until well mixed. Place double boiler over top
containing hot, not boiling water. Add 1/3 of the butter or marg to the
egg yolk mixture beating constantly until the butter is completely
melted, add next 1/3of butter, repeat above process, add last 1/3
butter, repeat, beating the mixture until it thickens, remove from heat
and stir in salt.
Serve 1 Tbl on hot broc., cauliflower, or fish
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From: [email protected]
(Grace Pastuszek)
| 2 Tbl. red wine vinegar (probably could substitute
balsamic) |
| 1 1/2 tsp. chopped green onion |
| 1 1/2 tsp. |
| 1/8 tsp. cracked black pepper |
| 4 egg yolks |
| 3/4 C butter or marg. softened |
| 1 tsp chopped parsley |
In double boiler top combine first 4 ing. Over high
heat, heat to boiling. Boil until vinegar is reduced to about 1 Tbl.
Place double boiler top over double boiler bottom containing hot,
not boiling water. Add egg yolks and cook, beating constantly with
wire whisk until slightly thickened Add butter, about 2 Tbl. at a time,
beating constantly with wire whisk until butter is melted and sauce is
thickened, stir in parsley. Serve 1 Tbl. hot or cold sauce over beef
steak, fried, poached or baked fish.
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Created By: Tracy Michon
| ½ loaf of SB legal bread |
| ½ sitck of butter or margarine |
| Fresh Chives (about 6 inches chopped up) |
| 1 tsp Garlic |
| 1 tbsp Parm Cheese |
Cut bread into cubs and leave out over night (until
dried out). Melt butter in a large sauce pan, add chives, garlic and
cheese. Sautee into the mixture the bread cubes. Coat well. Pour cubes
onto a lined cookie sheet and bake in a 200°F oven for about an hour
(or until dry and crispy). Store in airtight container.
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Created By: Tracy Michon
| ½ lb unsalted peanuts |
| ½ lb salted peanuts |
| ¼ C Canola Oil |
Pour oil into a blender and add about ¼ lb peanuts.
Mix until smooth. Repeat until all peanuts are blended in. Pour into jar
or container and refrigerate.
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Created By: Tracy Michon
| ½ loaf of SB Legal Bread or
1 package Wasa Whole Wheat Crakcers or
1 package Pork Rinds or1
package Triscuits |
If using bread leave out on the counter or toast the
bread. Grind the dried bread in a blender. Spread bread crumbs on a
lined cookie sheet and toast in an oven on broil for about 10 minutes.
Add Italian seasoning if desire.
With the other products, grind up in a blender and use
as is.
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Tzatziki Sauce
The wonderful Greek sauce typically served on gyros. I
even like it as a dip. This recipe is from The Frugal Gourmet.
| 2 cups plain yogurt |
| 1 small cucumber, peeled, seeded, and shredded |
| 2 clove garlic, peeled and put through garlic press |
| 1 tsp grated onion |
| 1 Tbsp freshly squeezed lemon juice |
| 1 tsp olive oil |
| 1 tsp fresh dill, chopped (1/2 tsp. dried) |
| salt and freshly ground pepper to taste |
Drain yogurt and grated cucumber in a cheesecloth
lined colander for several hours. Mix with remaining ingredients and
chill. Use as a sandwich sauce for gyros or dip for vegetables.
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Recipe By:
Lynn Nelson
Making your own salad dressing is quick and easy. It
tastes much fresher than bottled dressing, plus it's less expensive and
doesn't contain all sorts of unpronounceable additives.
| 4 Tbsp fresh lemon juice |
| 4 Tbsp red wine vinegar |
| 1 tsp dried oregano (if you have fresh, use lots more) |
| 1 tsp salt |
| 1/4 tsp black pepper |
| 1/4 tsp garlic powder |
| 1/2 cup good olive oil |
Blend together all the ingredients except the oil.
Pour in the oil slowly, whisking constantly (or blend in the
blender).
Yield: 1 cup.
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Recipe By: Lynn
Nelson
Try this stuffing substitute. All the flavor of stuffing but made
with low GI bulgar.
| 1 small onion, chopped |
| 2 ribs celery, chopped |
| 8 medium mushrooms, chopped |
| 2 tablespoons butter |
| 3 cups chicken broth |
| 3/4 teaspoon ground sage |
| 1/2 teaspoon thyme |
| salt and pepper to taste |
| 1 cup bulgar |
In a medium saucepan, sauté onion, celery and
mushrooms in butter until onion is softened. Add chicken stock and
seasonings and bring to boil.
Stir in bulgar and simmer for 15 minutes on low,
uncovered, stirring once or twice. Remove from heat, cover and allow to
stand for 10 minutes.
Fluff and serve.
Yield: 6 servings.
This reheats well, so it may be made in advance. You
can embellish this like any stuffing recipe with cooked crumbled pork
sausage, nuts, etc.
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Submitted By: Tracy Michon
| 2 cups SB Whole Wheat Flour |
| 1/2 teaspoon salt |
| 1/4 cup shortening |
| 1/2 cups warm water |
Mix flour and salt together. Rub shortening into flour
with fingertips until mixture has a fine, even texture. Stir in water
until dough forms. Knead on a floured surface until smooth, about 2-3
minutes. Wrap in plastic and let rest at room temperature for 20-30
minutes. Knead a few times and divide into 8 pieces (for 10"
tortillas), or 12 pieces (for 8"tortillas). Roll each into a ball
and cover with plastic to keep from drying out. Roll each ball out on a
floured surface, turning over frequently. Stack between sheets of waxed
paper.
Heat an ungreased heavy skillet over medium high heat
until "a water droplet flicked onto it dances in tiny
droplets". Place a tortilla in the pan and cook until the top is
bubbly and the bottom is flecked with brown (about 30 seconds). Turn it
over and cook the other side about 20 seconds. If it puffs up during
cooking, just flatten it back down with the spatula. Cook the rest the
same way. Tortillas can be refrigerated up to 3 days or frozen up to two
weeks. Reheat before using.
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Makes 1 1/2 pound loaf (sometimes ugly, but always
good!)
| 11 oz. milk, room temperature |
| 2 T. butter |
| 1 T. vinegar |
| 3 1/3 cups stone-ground whole wheat flour |
| 1 1/4 t. salt |
| 2 T. VITAL WHEAT GLUTEN |
| 2 t. yeast OR 1 1/2 t. bread machine fast rising
yeast |
| 2 T. granulated fructose (optional, seems to help
it rise more) |
- Add milk & butter to machine's pan.
- Add all dry ingredients except yeast to pan. Do not
stir. Tap pan to settle ingredients, then push into corners of pan
and even out by the hand.
- Make a small depression in middle of dry
ingredients and put yeast in depression. Lock pan into bread
machine.
- Set bread machine to "wheat" setting. (I
don't have a wheat setting so use normal setting.)
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| 2 c Nonfat dry milk |
| 1 ½ c SGWW Pastry flour (my substitution) |
| 2 tb Dried minced onion flakes |
| 1/2 ts Pepper |
| 1/4 c Instant chicken bouillon or other flavor |
| 1 t Crushed basil -- optional |
| 1 t Crushed thyme -- optional |
Combine all ingredients, mixing well. Store in
airtight container. This makes the equivalent to about 9 cans of soup.
To use: combine 2/3 cup of mix with 1 1/4 cups of water in saucepan.
Cook and stir until thickened or add mix and water to browned and
drained casserole meat and cook in skillet or saucepan with other
casserole ingredients or use instead of canned soup in any casserole.
This mix has about 1/3 the calories and sodium as purchased condensed
soup.
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| 1 sm. onion |
| 2 cloves of garlic |
| 1/2 cup dates |
| 1 cup fruit sweetened catsup (sugar free) |
| 2 Tbsp vinegar |
| 1 Tbsp dry mustard |
| 2/3 cup butter |
| 1/2 tsp basil |
| 1/4 tsp tarragon |
| 1 tsp rosemary |
| 1 tsp thyme |
| 1 tsp marjoram |
| 3 Tbsp crystalline fructose (or equivalent of other
sweetener) |
| 1 tsp salt |
| 1/4 tsp freshly ground pepper |
| Juice of 1 lg. or 2 sm. lemons |
Onions, garlic and dates should be finely ground.
Combine all ingredients in saucepan; cook over medium heat for 45
minutes, stirring frequently. Sauce will be very thick. One-half cup of
red wine may be added just before removing from heat, if desired.
This recipe was altered from a century-old cookbook to
comply with the SugarBusters way of eating. Excellent for grilling. I've
eaten it on smoked chicken, ribs, steak... even a "barbeque shrimp
pizza" on Ezekiel bread with mozzarella cheese and seasoned broiled
shrimp. Get creative and share. Hope y'all enjoy it as much as we do!
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Recipe By:
Vicki
| 1 cup finely chopped bell pepper |
| 1/2 cup finely chopped hot pepper |
| 1 cup fructose |
| 1 1/2 cup cider vinegar |
| 1 bottle certo OR 1 box of pectin |
In a blender , place green peppers and hot peppers
with vinegar. Blend a few seconds. In a 6 quart sauce pan, combine
pepper mixture and fructose. Bring to a rolling boil that can't be
stirred down. Remove from heat for 10 minutes. Skim off froth . Stir in
certo OR pectin and seal in hot sterilized jars..
Serve with vegetables or serve over a block of cream
with triscuits.
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Diabetic (Zinky & Binkies)
| 2 1/2 to 3 lb. ripe peaches (10 to 12 ) |
| 2 Tablespoons lemon juice |
| 1 package ( 1 3/4 ozs) no sugar needed pectin |
| 7 1/4 teaspoons equal measure or 24 packets equal
sweetener or 1 cup equal spoonful |
Peel, pit and finely chop peaches; measure 4 cups into
saucepan. Stir in lemon juice and pectin. Let stand 10 minutes, stirring
frequently. cook and stir until boiling. Cook and stir 1 minute more.
Remove heat; stir in equal. Skim off foam. Immediately ladle into
freezer containers, leaving 1/2 inch headspace. Seal and ladle
containers. Let stand at room temperature for several hours or until
set. Store up to 2 weeks in refrigerator or 6 months in freezer. makes 8
( 1/2 pint jars)
Calories: 10 Protein: 0 g. Carbohydrates: 3 g.
Cholesterol: 0 mg. Sodium: 3 mg.
Food exchange: Free Food
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Diabetic (Zinky & Binkies)
| 1 c. fruit juice
(unsweetened)....................250ml |
| 1 T. granulated sugar replacement............15ml |
| 1 T. lo cal
pectin......................................15ml |
Combine ingredients in saucepan and bring to a boil.
Boil for 2 minutes, remove from heat, and let cool slightly. pour
mixture into serving dish or jelly jar; chill. Microwave: Follow
directions, using large bowl. Cook on High.
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Diabetic (Zinky & Binkies)
| 1 c. fresh or frozen strawberries (unsweetened) 250
ml |
| 1 t. lo-cal
pectin.....................................5 ml |
| 1 t. granulated sugar replacement............5 ml |
place strawberries in top of double boiler, and mash
slightly. Cook over boiling water until soft and juicy, crushing berries
against sides of double boiler. Add pectin and sugar replacement,
blending thoroughly. Cook until medium thick. Remove from heat and allow
to cool slightly. pour preserves into a jar or bowl. Preserves can also
be made with blueberries or raspberries. Microwave: Place strawberries
in glass bowl: cover. Cook on High for 4 minutes, or until soft and
juicy, crushing berries against sides of bowl Add pectin and sugar
replacement; blend in thoroughly. Cook on High for 30 seconds.
Yield: 2/3 c ( 180 ml) Exchange 2 T. (30 ml): 1/5
fruit Calories 2 T. ( 30 ml): 7
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| 10 vine ripened tomatoes |
| 1/2 cup lime juice |
| Salt & Black pepper to taste |
| Tabasco to taste |
| 1 medium Vidalia onion, diced |
| 1/4 cup green onions (white part) |
| 2 garlic cloves minced |
| 2 red bell peppers, seeded & diced |
| 1/2 cup sweet basil cut fine |
| 2 cups tomato juice |
| 2 small zucchini, diced |
| 2 Tbs. Worcestershire sauce |
| 8 sprigs fresh basil for garnish |
| 1/4 cup virgin olive oil |
| 2 Tbs. grated lime rind |
Preheat the oven to 325 degrees. Cut the tomatoes
across in half and place cut side up on sheet pan. Season with salt and
fresh ground pepper. Place on the lower rack and roast until shriveled
and condensed (about 1 1/2 hours.) Remove from oven and let cool. In
blender, combine the roasted tomatoes, onion, garlic and add half the
red pepper and half the zucchini. Puree until smooth. Add the
Worcestershire, lime juice and grated lime rind. Season with salt and
Tabasco to taste. Add remaining red pepper and zucchini, green onion,
corn, basil and olive oil. Refrigerate over night. Next day, season
again with salt, Tabasco and lime juice as vegetables absorb much of the
flavor over night. Add tomato juice and adjust consistency of soup.
Serve in a chilled bowl with an ice cube and a sprig of fresh basil
floating on top.
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Recipe By: DeAnna (from TX)
| 2 parts Velveeta cheese |
| 1-1 1/2 parts cream cheese |
| a little milk to thin the mixture |
Combine ingredients and heat in the M/W, stirring as
necessary . I served mine on steamed fresh cauliflower. It's also great on
the meatloaf made with oatmeal.
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Recipe By: Janice Francis Landry
Mix together in a big bowl:
| 8 cups rolled oats |
| 2 cups wheat flakes |
| 1 cup sesame seeds |
| 1 cup unsweetened coconut |
| 1 cup wheat germ |
| 1 cup wheat bran |
| 1½ cup sliced almonds or lightly ground peanuts |
Stir together:
| 1 can apple juice concentrate |
| 1½ cups unsweetened peanut butter |
| 2 tsp cinnamon |
Pour the liquid ingredients over the dry ingredients,
stirring to coat all the dry ingredients. Then spread thinly over cookie
sheets. Bake at 350 degrees for 20 minutes, stirring halfway through.
When cool, add:
1½ cups chopped dried fruit (apples, apricots, etc)
Store in an air-tight container.
You can really make all kinds of variations to this. Any
flakes, nuts or grains will work. Instead of the apple juice concentrate,
you can use apricot purée, diluted with water so it will be liquid, and
leave out the chopped fruit at the end.
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Linnet Cagnolatti - Gonzales, LA
| 1 cup canola oil |
| 5 tsp crystalline fructose (or equivalent of
alternate sweetener) |
| 6 Tbsp tomato paste |
| 1/4 cup salad vinegar |
| 1 Tbsp dried onions |
| 1/2 tsp salt |
Combine all ingredients in a blender and blend on high
speed to emulsify thoroughly.
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From „The Wonders of Nonfat Dry Milk Powder" pg.
26-27, JoAnna Lund
Note: NONFAT DRY MILK POWDER
The box of non-fat dry milk powder should be kept in the refridgerator
after it is opened. I know that it "keeps" on the shelf, but it
develops an odd nasty taste. It won't do that in the refrigerator.
| 1 cup nonfat dry milk powder |
| 1 1/2 cups water |
| 3 T. flour (stone ground whole wheat pastry flour --
my substitution) |
| 1 tsp. dried parsley flakes |
| 1/4 tsp. black pepper |
In a jar with cover, combine dry milk powder, water and
flour. Cover and shake well to combine. Add parsley flakes and black
pepper. Cover and shake again. Pour mixture into medium saucepan sprayed
with butter-flavored cooking spray. Cook over medium heat, stirring
constantly, until mixture thickens. Remove from heat. Use in any recipe
that needs a medium cream sauce. Makes 1 ½ cups.
The VARIATIONS (JoAnna's):
JO's Cheesy Cream Sauce
Add 3/4 cup (3 oz.) shredded reduced-fat Cheddar or
Swiss cheese after pouring mixture into saucepan. Continue cooking as
usual. NOTE: Great in traditional casseroles.
JO's Mushroom Sauce
Add 1/2 cup (2.5 oz. jar) drained canned sliced
mushrooms after pouring mixture into saucepan. Continue cooking as usual. NOTE:
This can be used in any recipe that calls for 1 can CREAM OF MUSHROOM
SOUP.
JO's Peanut Sauce
Add 1/4 cup peanut butter [no sugar] and 2 tsp.
reduced-sodium soy sauce after pouring mixture into saucepan. Continue
cooking as usual.
NOTE: Suggestions for this are to use in any oriental
dish or spooned over boiled cabbage.
The VARIATIONS (Judy Mento)
Cream of Chicken Soup
Use chicken broth in place of the water. Add diced
cooked chicken, if desired.
Cream of Tomato Soup
Use tomato juice or tomato sauce [no sugar] in place of
the water. Add oregano, sweet basil, garlic, fennel seed crushed, etc., if
desired.
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| 8 1/2 cups SGWW Pastry Flour |
| 4 TBL Baking Powder |
| 1 TBL Salt |
| 2 tsp Cream of Tartar |
| 1 1/2 tsp baking soda |
| 1 1/2 cups instant nonfat dry milk |
| 2 1/4 cups shortening |
In a large bowl mix together all the dry ingredients.
With a pastry knife, cut in the shortening until evenly distributed.
Mixture will resemble cornmeal in texture. Put in an airtight container.
Label and store in a cool dry place. Use within 10 to 12 weeks. Makes
about 13 cups of Quick Mix
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With all the talk about yogurt and such, I thought I
would give you all this recipe that I use for yogurt. I have had it for
years and have use all kinds of flavorings for it. It is my favorite. It
is a little stronger in flavor than you might be used to, and not as
thick, but my family never buys yogurt, we like this one too much. You
might give it a try. I just mix it up in a large mixing bowl and stick it
in the oven. I used plain yogurt from the store for the first batch, then
just save some of the yogurt each time to use for the culture for each
batch after that. Turns out great.
| 3 c non-instant milk |
| 3 c warm water |
| 13 oz can evaporated milk |
| 6 oz plain yogurt |
Mix ingredients in ½ gallon bowl or crock. Water should
be warm to touch but not to hot. Culture will die at temps over 120°.
Preheat oven to 275°. Turn off oven and place bowl inside. Close oven
door and do not disturb for 10-12 hours. Refrigerate for 2-3 hours. Flavor
with jam or jelly.
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Recipe By :Joe Mento
| 1 tablespoon olive oil |
| 1 tablespoon wine vinegar |
| 1 clove garlic clove -- fresh, pressed |
| 1/2 teaspoon mustard |
| 1/2 teaspoon anchovy paste |
| 1/2 teaspoon oregano -- crushed |
| 1/2 teaspoon basil leaves -- crushed |
Combine all ingredients in small shaker. Pour over salad
and toss.
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Submitted By: Judy Mento
| 1/4 cup olive oil |
| 2 tablespoons wine vinegar |
| 4 teaspoons Worcestershire sauce |
| 2 cloves garlic -- fresh, crushed |
| 2 teaspoons salt |
| pepper -- to taste |
| 1 teaspoon celery salt |
Rub meat with salt & pepper.
Combine the rest of the ingredients in a large Ziploc
baggie. Mix well.
Add meat. Turn. Chill 2 or more hours (more is better),
turning occasionally. Meat may be charcoaled or broiled. This makes enough
marinade for 1 pound of meat, whether chops, steak, or fillet.
REVIEW: Once you taste steaks marinated in this, if you then try to eat
plain steaks, you'll be disappointed.
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Recipe By :Deanie Comeaux Bahan
| 4 ounces cream cheese, Kraft Philadelphia fat free |
| 3 tablespoons yogurt |
| 1 1/2 tablespoons lemon juice |
| dash salt -- to taste |
| dash pepper -- to taste |
Mix all ingredients in a food processor or blender until smooth. In a
double boiler, cook over simmering water until hot and thick. Serve
immediately or refrigerate and serve cold. Stir before using.
Variations:
MOCK MAYONNAISE: add a little Dijon mustard and a little sugar
substitute. (I didn't cook this, just blended.)
MOCK BÉARNAISE: add a little tarragon and green onion.
NOTES: Original recipe called for Neufchatel cheese and low fat yogurt.
REVIEW: This was good. Here's a possibility for sugar-free fat-free
mayo. I only put in 1/2 packet of sugar substitute for the mock mayo &
it wasn't enough. Next time I'll use a whole packet. (Guess there was more
sugar in Kraft fat-free mayo than I thought.)
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Recipe By :Robert C. Atkins & Veronica Atkins
| 1/3 cup butter |
| 2 whole egg yolks |
| 1 tablespoon lemon juice |
| salt -- to taste |
| cayenne pepper -- to taste |
| nutmeg -- to taste, optional |
Heat the butter in a saucepan over low heat until gently
bubbling. Meanwhile, place the egg yolks in a flender or food processor
and blend for a few seconds. With the motor running, add the lemon juice,
salt, cayenne, and nutmeg, if using. Slowly add the melted butter in a
thin stream and blend for 10 seconds, or until thickened and smooth.
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Recipe By: Elizabeth Mueller
| 3 peeled tomatoes |
| 1 1/2 peeled cucmbers |
| 1/4 c. chopped green pepper (I used red) |
| 1/3 c. chopped onion |
| 8 oz. tomato juice |
| 1/4 c. dry red wine |
| 1 1/2 t. worcestershire sauce |
| 1/4 t. dry mustard |
| 1 T veg. oil (I used olive oil) |
| 1 1/2 cloves minced garlic |
| Dash of Tabasco (I used several dashes - I like it
hot!) |
| Dash salt and pepper |
| Dash lime juice (I used a liberal dash) |
Chop solids in a blender, add liquids and spices. Serve
cold on a hot summer day. Flavors deepen with time.
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Recipe By: JoAnn Nurse
| 1/4 c. olive oil |
| 2 Tbs wine vinegar |
| 4 tsp. Worcestershire sauce |
| 2 tsp. salt |
| pepper to taste |
| 1 tsp celery salt. |
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Recipe By: JoAnn Nurse
| 1/2 c. orange juice |
| 1/4 c. lemon juice |
| 1 tsp dijon mustard |
| 1 tsp Worcestershire sauce |
| 1/4 c. canola oil |
| 3 cloves garlic, pressed |
| 1/4 c. parsley, chopped |
| 1 tsp. dried oregano |
| kosher salt to taste |
| black peppercorns freshly ground to taste |
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