Other recipes in this category
  • Polish Sausage Stew
    1 can cream of celery soup
    1/4 c. brown sugar
    27 oz. can sauerkraut drained
    1 1/2 lb. polish sausage cut in 2
    inch pieces
    4 med. potatoes pared and cubed
    1 c. chopped onion
    4 oz. shredded Monterey Jack cheese
  • Apricot Up-side Down Cake
    12 frozen apricot halves thawed
    1/2 tsp. lemon juice
    1/2 tsp. brown sugar replacement
    1/4 tsp. cinnamon
    2 slices white bread crumbs
    1 tsp. baking powder
    Dash of salt
    2 eggs separated
    1/3 c. granulated sugar replacement
    3 tbsp. hot water
    1/2 tsp. vanilla
    Preheat oven to 350 degrees. Combine apricots lemon juice brown sugar and cinnamon. Spread on bottom of non-stick small baking dish. Combine crumbs baking powder and salt. Beat egg yolks. Gradually beat in sugar until yolks are thick and lemon colored. Beat in water bread crumb mixture and extract. Beat egg whites with a pinch of salt until stiff not dry. Fold into egg mixture. Spoon over apricots. Bake for 25 minutes or until cooked throughout. 2 servings.
  • Diabetic Apple Pie
    4 c. sliced apples
    Place in unbaked pie shell. Sprinkle 1/3 cup brown sugar twin over apples sprinkle 1 tablespoon cinnamon on apples and sweetener. Slice 1/2 stick oleo thin and place over mixture. Cover with top crust and bake at 400 degrees for 45 minutes.
  • Butterscotch Cookies
    1/2 tsp. baking powder
    1 c. flour
    Pinch of salt
    1/4 c. shortening
    2 tbsp. brown sugar
    1 env. or 1 1/16 oz. artificially
    sweetened butterscotch pudding and
    pie filling mix
    1/4 tsp. vanilla
    1 egg
    Sift together salt flour and baking powder. Combine shortening and sugar and cream together slowly add pudding mix mixing thoroughly. Then add egg beat until mixture is light and fluffy. Stir in vanilla and then add ingredients mixing well. Place dough on wax paper shape into a roll about 2 inches in diameter. Wrap in wax paper. Place in freezer for about 30 minutes or refrigerate overnight. Cut into 1/8 inch slices then place on ungreased cookie sheet. Bake at 375 degrees for 8-10 minutes. 2 cookies = 2 fruit and 1 fat exchange. Yields 24 cookies.
  • Orange-pineapple Mold
    1 (No. 2) can crushed
    pineapple canned in
    unsweetened pineapple juice
    2 env. unflavored gelatin
    1/4 c. sugar
    1/4 tsp. salt
    1 c. unsweetened pineapple
    juice (from crushed
    pineapple)
    3 eggs separated
    1 c. fresh orange juice
    1 c. buttermilk
    1 tsp. grated lemon rind
    1 tsp. grated orange rind
    Drain pineapple reserving juice. Combine gelatin sugar and salt in saucepan. Add small amount of pineapple juice to make smooth paste. Add egg yolks and blend well. Add remaining pineapple juice. Cook stirring over medium heat until gelatin is dissolved and mixture coats a spoon. DO NOT BOIL. Remove from heat and cool to lukewarm stirring occasionally. Add orange juice buttermilk lemon and orange rind blend thoroughly. Cool until mixture starts to thicken. Beat egg whites until stiff fold into gelatin mixture along with 1 cup of the drained pineapple. Turn into 6 cup mold. Chill several hours until set. Unmold on serving plate and garnish as desired. Makes 8 servings. Total calories 950 119 calories per serving.