* Exported from MasterCook * Gluten-Free Chocolate Chip Cookies Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chocolate Cookies
Desserts Diabetic And Special Diets
Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 6 tablespoons soft margarine
1/4 cup light brown sugar
1/4 cup sugar
1 egg -- beaten
vanilla extract -- few drops
3/4 cup rice flour
3/4 cup gluten-free cornmeal
1 teaspoon gluten-free baking powder
1 pinch salt
2/3 cup semisweet chocolate chips Lightly grease two baking sheets. Place the margarine and sugars in a bowl
and cream together until light and fluffy. Beat in the egg and vanilla extract. Fold in the rice flour, cornmeal,
baking powder and salt, then fold in the chocolate chips.
OVEN 375F. Place spoonfuls of mixture on prepared baking sheets, leaving
space for spreading between each one. YIELD: 16 COOKIES. Bake for 10 to 15
minutes, until the cookies are lightly browned. Remove the cookies from the oven and let cool for a few minutes, then
transfer to a wire rack, let cool completely before serving. [PER COOKIE: 135 cals, 6g fat] Store cookies in airtight container for up to 1 weeks, or pack into plastic
bags and freeze. Sources: GLUTEN-FREE COOKBOOK, by Anne Sheasby (1998: Lorenz). From desk of Pat Hanneman (kitpath@earthlink.net) to FareShare 10/98. - - - - - - - - - - - - - - - - - - . * Exported from MasterCook * Gluten-Free Golden Raisins and Cinnamon Chewy Bars Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Diabetic And Special Diets Volume 1, Oct. '98
Bars Desserts
Fruit Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 8 tablespoons soft margarine
2 tablespoons light brown sugar
1 ounce plain toffees
1/4 cup honey
1 1/2 cups golden raisins
2 teaspoons ground cinnamon
6 ounces gluten-free rice crispies Lightly grease a shallow 9- x 11-inch cake pan. Place the margarine, sugar,
toffees and honey in a saucepan and heat gently, stirring, until melted.
Bring to a boil, then remove the pan from the heat.
Stir in the raisins, cinnamon and rice crispies and mix well. Transfer the
mixture to the prepared pan and spread the mixture evenly, pressing it down
firmly. Allow to cool, then chill until firm. Once firm, cut into 16 bars. Remove
bars from pan and serve. Store bars in airtight container in refrigerator.
VARIATIONS: *Melt 3-oz semisweet or milk chocolate and spread to glaze cake
and let chill before cutting into bars. *Drizzle the melted chocolate on
top in a zig-zag pattern. [PER BAR: 145 cals, 6g fat, 1g protein, 22g carbs, 13g sugar]
Sources: GLUTEN-FREE COOKBOOK, by Anne Sheasby (1998: Lorenz). From desk of Pat Hanneman (kitpath@earthlink.net) to FareShare 10/98. - - - - - - - - - - - - - - - - - - . * Exported from MasterCook * Gluten-Free Pizza Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Diabetic And Special Diets Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 cup gluten-free cornmeal
1/2 cup potato flour
1/2 cup soy flour
1 teaspoon gluten-free baking powder
1/2 teaspoon salt
4 tablespoons soft margarine
1/2 cup low-fat milk -- or less as needed
4 plum tomatoes -- peeled and chopped
2 tablespoons chopped fresh basil
4 ounces mozzarella cheese -- sliced
salt and pepper
mushrooms
or other toppings of choice In a mixing bowl, combine cornmeal, potato flour, soy flour, baking powder
and salt, Lightly rub in the margarine until the mixture resembles coarse
bread crumbs, then stir in enough of the milk to make a soft but not sticky
dough. Place dough on a sheet of baking parchment on a baking sheet and roll or
press it out to form a 10-inch round, making the edges slightly thicker
than the center. Brush the pizza dough with a little olive oil. Spread the chopped tomatoes
over the dough. Sprinkle with basil and season with salt and pepper.
Arrange vegetables and cheese on top. OVEN 400F: Bake for 25 to 30 minutes, until crisp and golden brown in a
PREHEATED oven. Cut into 6 slices. Serve hot. Sources: GLUTEN-FREE COOKBOOK, by Anne Sheasby (1998: Lorenz). From desk of Pat Hanneman (kitpath@earthlink.net) to FareShare 10/98. - - - - - - - - - - - - - - - - - - . * Exported from MasterCook * Gluten-Free White Sauce Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Diabetic And Special Diets Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 tablespoons gluten-free cornstarch
1 1/4 cups low-fat milk -- divided use
1 tablespoon sunflower margarine
salt and pepper Mix cornstarch with 1/4-cup milk to make a smooth paste.
Heat 1 cup milk in a sauce pan and bring slowly to a boil. Pour the paste
into the sauce pan, whisking constantly. Return the mixture to a boil,
stirring constantly, until sauce thickens. Lower heat and simmer gently for
2 to 3 minutes, then stir in the margarine until melted. Season to taste.
MAKES 1+1/4 cups sauce. VARIATIONS: *To make a thinner, pouring sauce, reduce cornstarch to 4 to 5
teaspoons. *Replace half the milk with flavorful vegetable or chicken
broth. Omit milk and use half broth and half wine. *Add gluten free
flavorings: grated cheese, chopped fresh herbs, lightly sauteed onions,
tomato paste, chopped or cooked mushrooms, etc. Sources: GLUTEN-FREE COOKBOOK, by Anne Sheasby (1998: Lorenz). From desk of Pat Hanneman (kitpath@earthlink.net) to FareShare 10/98. - - - - - - - - - - - - - - - - - - NOTES : Basics, Sauces . * Exported from MasterCook * Graham Pudding Sandwiches Recipe By : Diabetes Forecast, September 1997
Serving Size : 32 Preparation Time :0:00
Categories : Chocolate Peanut Butter
Snacks Volume 1, Oct. '98
Diabetic And Special Diets Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- Method
1 sm pkg sugar-free, fat free, instant
chocolate pudding
1/2 c regular peanut butter
64 individual graham cracker squares Prepare the pudding according to the package directions.
Mix in the 1/2 cup peanut butter. Spread 1 tablespoon of the
mixture on one graham cracker square; top with another graham
cracker square to make a sandwich. Wrap each sandwich in
freezer wrap and freeze. Eat frozen or slightly thawed. Posted to FareShare 10-98 by Bright Larkin - - - - - - - - - - - - - - - - - - NOTES : Nutrition Facts:(All exchanges US)
Serving size: 1 sandwich
Exchanges: 1 Carbohydrate
Amount per serving: Calories 81; Calories from fat 22; Total fat 2 grams;
Saturated fat 1 gram; Cholesterol 0 mg; Sodium 116 mg; Carbohydrate 13
grams; Dietary fiber 1 gram; Sugars 4 grams; Protien 2 grams. . * Exported from MasterCook * Great Pumpkin Cookies (Libbys) Recipe By : Libbys Pumpkin
Serving Size : 20 Preparation Time :0:00
Categories : Cookies Desserts
Pumpkin Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 cups all-purpose flour
1 1/3 cups quick or old-fashioned oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup butter or margarine -- softened (2 sticks)
1 cup packed brown sugar
1 cup granulated sugar
1 cup LIBBY'S Pure Pumpkin
1 egg
1 teaspoon vanilla extract
3/4 cup chopped walnuts
3/4 cup raisins
Decorator icings* COMBINE flour, oats, baking soda, cinnamon and salt in medium bowl.
Beat butter, brown sugar and granulated sugar in large mixer bowl until
light and fluffy. Add pumpkin, egg, and vanilla extract; mix well. Add
flour mixture; mix well. Stir in nuts and raisins. Drop 1/4 cup dough
onto greased baking sheet; spread into 3-inch circle or oval. Repeat
with remaining dough. BAKE in preheated 350F. oven for 14 to 16 minutes or until cookies
are firm and lightly browned. Cool on baking sheets for 2 minutes;
remove to wire racks to cool completely. Decorate with icing, morsels,
candies, raisins or nuts. Icings* NESTLE TOLL HOUSE Semi-SweetChocolate
Morsels, candies, raisins or nuts Recipe from http://www.libbyspumpkin.com Formatted and contibuted to FareShare 10/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - . * Exported from MasterCook * Greek Country Omelette Recipe By : The Boston Globe Newspaper
Serving Size : 2 Preparation Time :0:00
Categories : Breakfast/Brunch Cheese
Eggs Onions
Peppers Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 tablespoons fruity olive oil
1 small onion -- peeled and sliced
-- in circles
1 small medium red bell pepper -- cut in strips
12 olives -- pitted and halved
4 ounces feta -- in 1" cubes
4 large eggs -- beaten
Salt and pepper to taste Turn on the broiler. In a large frying pan set over medium heat on top
of the stove, heat the olive oil and cook the onion and pepper in it for
4 minutes. Add the olives and the cubes of feta and cook for another 2
minutes. Pour in the eggs and cook over gentle heat. Use a spatula to
distribute the peppers, feta, and olives evenly about the surface and to
lift the eggs from the bottom of the pan so some of the liquid eggs from
the surface can run down and start to cook. Cook for 2 minutes or until
the bottom is set. Do not turn the omelette, but place the pan under
the broiler and cook for 30-60 seconds or just long enough to set the
top of omelette. Serve immediately. Serves 2-3. Recipe posted at www.boston.com (foodsection of Boston
Globe) Formatted and posted to FareShare 10/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - NOTES : The chunks of feta is this omelette melt into attractive creamy
patches.
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