Parsley Potato Salad and Corn Bread Applesauce Muffins
Posted by Sheri

PARSLEY POTATO SALAD
Servings: 6
INGREDIENTS
- 2 cups diced cooked red potatoes (2 too 3 medium)
- 1/2 cup diced celery (1 rib)
- 2 tablespoons snipped fresh parsley - 1 tablespoon chopped onion
- 1 tablespoon chopped red bell pepper - 1-1/2 teaspoons cider vinegar
- 1 teaspoon dry mustard
- 1/2 teaspoon celery seeds
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup fat-free, cholesterol-free or light, reduced-calorie mayonnaise
- Lettuce (optional)
- Pimiento or red bell pepper strips (opptional)
DIRECTIONS
In a large bowl, combine potatoes, celery, parsley, onion, bell pepper, vinegar, mustard, celery seeds, salt, and pepper, tossing lightly.
Stir in mayonnaise, mixing well.
Cover and refrigerate for several hours.
Serve in lettuce cups and garnish with pimiento.
Nutritional Information Per Serving:
Calories: 71, Protein: 2 g, Carbohydrate: 15 g, Fat: 1 g, Cholesterol: 0 mg, Sodium: 211 mg, Fiber: 2 g Diabetic Exchanges: 1 Bread/Starch

CORN BREAD APPLESAUCE MUFFINS
Serves: 8
INGREDIENTS
- Vegetable oil spray
- 1/2 cup all-purpose flour
- 1/2 cup coarse yellow cornmeal
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup fat-free milk
- Egg substitute equivalent to 1 egg or 1 egg
- 2 tablespoons honey
- 2 tablespoons unsweetened applesauce <
DIRECTIONS
Preheat oven to 425 degrees F.
Lightly spray eight muffin cups with vegetable oil spray.
Combine flour, cornmeal, baking powder, and salt in a large bowl, stirring well.
Beat remaining ingredients in a small bowl.
Make a well in cornmeal mixture.
Pour milk mixture into well, stirring just until moistened.
Fill muffin cups two-thirds full with batter.
Bake for 15 to 20 minutes, or until a cake tester or toothpick inserted in centre of muffins comes out clean.
Nutritional Information Per Serving:
Calories: 86, Protein: 3 g, Carbohydrates: 18 g, Fat: 1 g, Cholesterol: 0 g, Sodium: 189 mg, Fibre: 1 g Diabetic Exchanges: 1 Bread/Starch

Pasties
Posted by Skylight

4 cups flour
1 1/4 cups Crisco
2 t. salt
water to mix
Make pastry as you would pie crust.
Divide into 4 equal parts.
Filling
8 medium potatoes diced
1 lb. round steak diced
Margarine
2 carrots diced
1 large onion diced
Salt and pepper to taste
Take 1 section and roll out.
Place in this order: potatoes, carrots, onion, meat, salt, pepper and 1/2 tsp margarine.
Fold over half of the pastry section and roll edges.
Bake at 400 for 1 hour.
Makes 4 large pasties.

Sangria coolers
Posted by Kelly

maybe just saying the words will bring warmer weather!
Sangria, a simpatico pairing of chilled wine and sliced fruit, is just the answer for relaxed sipping on the patio on a hot summer's day.
Here are two refreshing versions using white wine as their base instead of the heavier traditional red wine.
First published in Chatelaine's July 2001 issue.
©Rogers Media Publishing Inc.

Passion-fruit sipper
3 cups (750 mL) passion-fruit juice
2 cups (500 mL) dry white wine
1/3 cup (75 mL) each of freshly squeezed lime and lemon juice
2 to 6 tbsp (30 to 90 mL) granulated sugar
1/4 cup (50 mL) rum, preferably dark
1 pint strawberries, hulled and thinly sliced
In a large pitcher, stir passion-fruit juice with wine, lime and lemon juice, 2 tbsp (30 mL) sugar and rum until sugar is dissolved.
Taste and stir in more sugar, 1 tbsp (15 mL) at a time, until as sweet as you like.
Then stir in strawberries.
Refrigerate until cold, about 2 hours, or overnight.
Add a few ice cubes just before serving.
Fill glasses three-quarters full, then ladle in strawberries.
Makes about 6 cups (1.5 L)
Nutrients per 1-cup (250-mL) serving
1 g protein, 0.3 g fat, 17.9 g carbohydrates, 0.7 mg iron, 25 mg calcium, 9 mg sodium, 1.3 g fibre, 134 calories
* Good source of vitamin C

Herbal iced tea sangria
2 herbal tea bags, such as mint or strawberry-mango
3 cups (750 mL) boiling water
1 seedless orange, peeled and pith removed
1/2 cup (125 mL) blueberries
4 large strawberries, quartered
2 cups (500 mL) chilled dry white or red wine
2 to 3 tbsp (30 to 45 mL) granulated sugar (optional)
Add tea bags to boiling water.
Steep for 3 min.
Remove bags, then refrigerate tea.
Chop orange into small pieces, then combine with berries and wine in a large pitcher.
Refrigerate until tea is chilled, then stir in tea.
Taste and add sugar, if needed.
Add a few ice cubes just before serving.
Makes 7 cups (1.75 L)
Nutrients per 1-cup (250-mL) serving
0.4 g protein, 0.1 g fat, 5.7 g carbohydrates, 0.4 mg iron, 17 mg calcium, 6 mg sodium, 0.8 g fibre, 67 calories
more vino refreshers
* Spiked lemonade
Mix white wine with lemonade to taste and serve over ice.
* Fast citrus sangria
Stir 1 sliced orange and 1 sliced lemon with 1 bottle chilled white wine and 1 cup (250 mL) club soda.
Add orange liqueur and sugar to taste.
* Red delight
Mix equal amounts of cranberry juice cocktail and white wine, preferably Chardonnay.
Add a splash of vodka, if you like, and serve over ice.
* Island sparkler
Stir undiluted frozen pineapple juice concentrate with white wine.
Pour over ice
Have a great week ladies!

Blueberry Baked French Toast With Pecans
Posted by Jeanne

This recipe is courtesy of Bountiful Blessings Freeville, NY
24" baguette
6 large eggs
3 cups milk
1/2 tsp. nutmeg
1 tsp. vanilla
3/4 cup brown sugar
1 cup pecans
1/2 stick butter
1/4 cup brown sugar
2 cups blueberries
Butter a 9 X 12 inch pan or spray thoroughly.
Cut bread into 20 - 1 inch slices and arrange in pan.
In a large bowl, beat eggs, milk, nutmeg, vanilla, 3/4 cup brown sugar and pour over bread.
Cover w/foil and chill overnight or at least 8 hours.
Then toast pecans at 350 degrees F for 8 minutes.
Toss in pan w/1 tsp. butter and salt to taste.
Sprinkle over bread.
Spread blueberries over the top.
Melt 1/2 stick of butter and 1/4 cup brown sugar together and drizzle over the top.
Cover with foil.
Bake at 350 degrees F for 30 minutes, remove foil and finish baking for 15 minutes or until liquid from berries is bubbly.
Serve with syrup.
(I like to serve this with blueberry syrup)

Cinnamon Cookies
Posted by Jeanne

1 cup (2 cubes) butter, softened
3/4 cup brown sugar
1 egg
2 1/4 cup flour
1 tsp. vanilla extract
1 tsp. cinnamon
3/4 cup powdered sugar
1/2 tsp. cinnamon
Cream butter and sugar in large bowl until fluffy.
Add vanilla and egg and beat well.
Gradually add four and 1 tsp. of cinnamon.
Mix well and chill for at least 2 hours.
Scoop with teaspoon and roll into balls about the size of a walnut.
Bake at 300 degrees for 30 minutes.
Allow to cool completely and roll in powdered sugar and cinnamon mixture.

Lemon Muffins
Posted by Jeanne

2 cups flour
1/2 cup sugar plus 2 tbs.
1 tbs. baking powder
1/2 tsp. salt
1/2 cup butter, melted
1 lemon rind, finely grated
1/2 cup fresh lemon juice
2 eggs, slightly beaten
In a large bowl, combine flour, 1/2 cup sugar, baking powder, and salt.
Stir in melted butter, lemon rind, and juice.
Add beaten eggs and stir mixture until moistened.
Divide batter into 12 greased muffin cups.
Sprinkle the tops of the muffins with the remaining 2-tbs. of sugar.
Bake at 400 for 15 minutes.
Serve warm.