Foods Recipes

2 Avocados; cut in 1/2" cubes

6 oz Mozarella; cut in 1/2" cubes

4 lg Tomatoes; vine ripened

----------------------------------DRESSING---------------------------------- 5 lg Cloves garlic; chopped

1 tb Basil; fresh chopped

2 tb Balsamic vinegar

1 ts Dijon mustard

4 tb Extra virgin olive oil

2 tb White wine

Red leaf lettuce for garnish Garlic chives for garnish Cut tomatoes in half and scoop out insides. (Can be used in place of tomato concasse to make Tomato-Basil Cream Sauce.) Set each half on top of lettuce garnished plate. In a blender, add garlic, basil, balsamic vinegar, oil and white wine. Blend and adjust according to taste. Toss with Avocado and Mozarella cubes until completely coated. Stuff tomatoes with mixture and garnish with garlic chives or other long thin garnish stuck into tomatoes. Looks terrific and tastes unbelievable!

1 md Size avocado, peeled

1 md Pink grapefruit

1 sm Red onion; thinly sliced

4 tb Poppy seed Sauce;

Slice avocado into 8 wedges. Arrange equal amounts of avocado and grapefruit on 4 salad dishes and top each with 2 onio slices. Dress each salad with 1 tablespoon sauce. Food Exchanges per serving: 1 FRUIT EXCHANGE + 1 FAT EXCHANGE; CAL: 137, CHO: 0mg; CAR: 3g; PRO: 17mg; SOD: 109; FAT: 10g;

Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master

------------------------------PHILLY.INQUIRER------------------------------ 2 tb SUPER FINE SUGAR

2 lb CABBAGE

1/2 ts CELERY SEED

1 c MAYONNAISE

1/2 ts SALT

1 c SOUR CREAM

PINCH WHITE PEPPER 2 tb VINEGAR

CUT CABBAGE INTO QUARTERS.CUT OUT CORE.SLICE CABBAGE INTO LONG,THIN SLICES.MIX MAYONNAISE,SOUR CREAM,VINEGAR,SUGAR,CELERY SEED,SALT AND PEPPER IN A LARGE BOWL.ADD SHREDDED CABBAGE And toss LIGHTLY.MAKES THREE QUARTS.

2 lb Fresh asparagus, washed well

-and cut into 1" pieces 1 Red pepper, seeded and cut

-into 1/4" x 1" pieces 1 Red onion, chopped

1/2 c Raspberry vinegar

1/2 c Water

1 T Sugar or honey

1 t Parsley

Steam the asparagus pieces for 2 minutes. Plunge into cold water to stop cooking. Drain. Put asparagus, red pepper and onion into a plastic bowl (with cover). Blend vinegar, water, sugar (honey) and parsley in a separate bowl and then pour over vegetables. Adjust seasonings if desired (may want to add more sweetness). Stir, cover and refrigerate for at least 24 hours. Stir every so often. Serve cold as a side salad. Hint: make sure you only use the tender part of the asparagus. My mom taught me that you hold the tip and base of the asparagus in separate hands and then bend it until it breaks. Only use the tip end and use the base end for soup or compost it. Lucinda Rasmussen From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

12 Medium-size asparagus

4 Pieces pickled red ginger

----------------------------------DRESSING---------------------------------- 1 tb Thin soy sauce

1/4 ts Ginger juice

1 pn Sugar

1 tb Sesame oil

Wash asparagus spears. Use sharp paring knife to peel off tough white skin on lower stem and cut off the very end. When steamer is hot, steam spears until barely cooked. They are overcooked when the color is olive. Remove from steamer, drain any water, and cool to room temperature. Meanwhile, mix dressing ingredients in small bowl. Slice pickled red ginger into thin slivers. About ten minutes before serving, slice spears on the bias into 2" segments. Place on serving dish, intermingled with pickled ginger. Pour

dressing over asparagus, and let it permeate the salad. Serve at room temperature. This salad can also be served while asparagus is still warm, or it can be chilled.