Foods Recipes

2 lb Oily fish, such as mackerel

2 ts Salt

1/2 c Good quality dry white wine

3 c Chicken stock

1/2 ts Ginger root, minced

1/4 ts Salt

4 Napa cabbage leaves

2 Scallions

2 Cubes hard beancurd

1 tb Cooked salad oil

1/2 ts Ground white pepper

Marinating: Have fishmonger clean fish, discard head and fins. Wash fish, cut across fish in 1 1/2" sections. Mix salt and white wine in bowl. Add fish chunks; rub with marinade; cover bowl; refrigerate for 6 hours. After 2 hours, turn fish to mix with marinade.

Preparations: Wash cabbage; slice leaves down middle, then in 2" sections. Rinse beancurd; cut into 1" cubes. Wash, trim and shred scallions, greens and all. Peel and mince ginger. Heat salad oil to point of smoking. Remove from heat; reserve. Cooking: Rinse fish chunks, drain. Heat chicken stock, beancurd, ginger and salt in sauce pan. Reduce heat, cover pan, and simmer for 10 minutes. When you are ready to add fish and cabbage, turn up heat to boil; add fish and cabbage when liquid boils; cover pan. Fish and cabbage are cooked in about 3 to 5 minutes - cabbage leaves will be bright lime green. Ladle fish, cabbage and beancurd into warm shallow serving bowl; add soup. Garnish with cooked oil, minced scallion and pepper. Serve.

3 ea Sl Bacon

1 ea Onion, chopped

1/4 c Vinegar, white wine

1 ts Sugar

1 ts Prepared mustard

1/2 ts Horseradish

1/2 ts Salt

1 ds Pepper

1 lb Greens, leaf lettuce, escaro

Fat grams per serving: Approx. Cook Time: :09 Place bacon and onion in 8 cup casserole. Cover with lid. Cook at High 5 to 6 minutes or until bacon is lightly browned; stir once. Add vinegar, sugar, mustard, horseradish, salt and pepper, stir. Add greens cut into bite size pieces; toss well. Cook at high 2 to 3 minutes.

1 c Warm Water (110 to 115

-degrees) 1 pk (or 1 tablespoon) Active Dry

-Yeast -or- 1 Ck Yeast

1 tb Honey

1 c Whole Wheat Flour

1/2 ts Salt

1 tb Vegetable Oil

4 oz Cheddar Cheese, grated

1/2 ts Black Pepper, ground

1/2 ts Caraway Seeds

1/4 ts Garlic Powder

1 1/4 To 1-1/2 c Whole Wheat Flour

1/2 c Tomato Sauce -or- Pizza

-Sauce 1/2 To 1 tb Dried Oregano

1 c Raw Broccoli Pieces

1 c Raw Mushroom Slices

8 oz Part Skim Mozzarella Cheese,

-shredded Combine the water, yeast, honey and the 1 cup of whole wheat flour in a large bowl. Beat 100 times until mixture is smooth. Let rise in a warm place for 15 minutes. Add the salt, oil, Cheddar cheese, pepper, caraway seeds, garlic powder and 1-1/4 to 1-1/2 ups whole wheat flour. Mix well and let the dough rest for 5 minutes. Pat out the dough onto a baking sheet for 1 large pizza or divide the dough in half and make two medium-size pizzas. Top with the pizza sauce, oregano, vegetables and mozzarella. Bake in a 400 degree oven for 15 to 20 minutes. Serves 8 One Serving = Calories: 305 Carbohydrates: 33 Protein: 18 Fat: 12 Sodium: 430 Potassium: 378 Cholesterol: 31 Exchange Value: 2 Medium-Fat Meat Exchanges + 2 Bread Exchanges + 1 Vegetable Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.

2 c Corn Bread Mix (INDEX)

1 c Whole wheat flour

1/3 c Sugar

1 ts Baking powder

1 1/4 c Water

1/3 c Dark molasses

1 Egg

Orange Butter (INDEX) Heat oven to 350. Grease bottom of loafpan, 9x5x3 inches. Stir all ingredients except Orange Butter until mix and flour are moistened; pour into pan. Bake until wooden pick inserted in center comes out clean, 50 minutes to 1 hour. Remove from pan; cool slightly on wire rack. Serve warm with Orange Butter (INDEX).

1 c Oil or butter

1 1/2 c Firmly packed light brown

-sugar 1/2 c Molasses

2 Eggs, well beaten

16 oz Can pumpkin (Libby's)

2 c Flour

1/2 c Whole wheat flour*

1/3 c Wheat bran*

1/3 c Oat bran*

1/3 c Wheat germ*

2 ts Baking soda

2 ts Cinnamon

1 ts Cloves

1 ts Nutmeg

1/2 ts Salt

1/4 c Pecans, finely chopped

-(optional) * This recipe uses a lot of whole grains, but it will turn out excellently if you use all-purpose flour in place of any or all of the whole grains. Also, any of the whole grains are interchangeable with any of the other whole grains in the recipe. Preheat oven to 375 degrees. Grease 2 loaf pans. Beat oil, brown sugar, and molasses until well blended. Blend in egg and pumpkin. Stir flours, brans, wheat germ, soda, cinnamon, cloves, nutmeg, and salt into mixture just until moistened. Fold in nuts. Fill pans and bake about 1 hour, until pick comes out clean. Cool on rack. Better if served the day after cooking. This bread freezes well.