Foods Recipes

12 oz White chocolate;

- broken into pieces 1 c Unsalted butter

3 Eggs

3/4 c Flour

1 ts Vanilla

1/2 c Slivered almonds

Preheat oven to 325~. Grease and flour 9" square pan. Melt chocolate and butter in large saucepan over low heat, stirring constantly (do not be concerned if the white chcolate separates). Remove from heat when chocolate is just melted. With electric mixer, beat in eggs until mixture is smooth. Beat in flour and vanilla. Spread batter evenly in prepared pan. Sprinkle almonds evenly ove the top. Bake 30-35 minutes or just until set in center. Cool completely in pan on

wire rack. Cut into 2" squares.

3 Unsweetened chocolate sqs

1/2 c Crisco

3 Eggs

1 1/2 c Sugar

1 1/2 ts Vanilla

1/2 ts Salt

1 c Flour

1 1/2 c Walnuts; chopped

1/3 c Raspberry jam

Melt chocolate and Crisco over warm water; cool slightly. Blend together eggs, vanilla, sugar and salt; stir in chocolate mixture, then flour. Fold in walnuts. Turn into well greased 8-inch square pan. Bake at 325~ for about 40 minutes. Spoon jam over hot brownies; spread carefully. Let cool. Top with Velvet Chocolate Glaze.

1 c Walnuts, ground or

- finely chopped 2 c Grated "German's sweet" or

- bittersweet chocolate 1 1/2 c Sifted confectioner's sugar

4 tb Rum

Cocoa powder Combine nuts, sugar, and chocolate. Moisten with rum to form a stiff dough. Form into small balls and roll in cocoa to coat. This recipe is not only simple, it's flexible. It can be made with other kinds of liquor (amaretto, sherry, and Southern Comfort work well), nuts (almonds or pecans, for instance) and coatings (ground nuts, finely grated coconut, etc.) and always comes out tasting great. Adding small chunks of nut for texture is also effective.

1 c Pearl Barley;

2 c Water

1 c Celery;

1/2 c Walnut; chopped OR

-mixed almonds and hazelnuts Salt and pepper to taste 2 tb Minced fresh parsley;

Rinse barley under warm running water. Let drain. In a medium-size saucepan, bring to a boil and gradually add barley. Cover and cook 20 to 25 minutes, Return barley to saucepan with celery, nut, salt

and pepper; heat through. Garnish with parsley. Food Exchange per serving: 2 STRARCH/BREAD EXCHANGE + 1 FAT EXCHANGE CAL: 187; CHO: 0mg; CAR: PRO: 5g; SOD: 59mg; FAT: 7g; SOURCE: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master

1 c Celery; sliced

1 c Seedless green grapes;

-halved 1 c Apple; diced

4 Dates;

1/2 c Walnuts;

1/4 c Mayonnaise;

2 tb Dry white wine;

Lettuce Leaves; Pace celery, grapes, apple, dates, and walnuts into a bowl. Blend mayonnaise with wine; pour into bowl. Stir to blend with celery, fruit and walnuts. Use slotted serving spoon to serve, shaking spoon slighty to remove excess dressing. Serve on to remove excess dressing. Food Exchange per servings: 2 FRUIT EXCHANGES + 1 FAT EXCHANGE + 1 VEGETABLE EXCHANGE; CAL: 105 Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master