Recipes Included On This Page   New England Chicken Croquettes Noodles With Creamy Peanut Sauce Nutty Pumpkin Waffles (Libbys) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * New England Chicken Croquettes Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Chicken Healthwise Main Dishes Volume 1, Oct. '98 Diabetic And Special Diets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon margarine 2 tablespoons flour 1 cup skim or 1% milk 1 teaspoon worcestershire sauce 1/2 teaspoon chervil 1/2 teaspoon salt 1/8 teaspoon white pepper 2 cups finely chopped cooked chicken 2/3 cup bread crumbs 2 eggs -- lightly beaten nonstick vegetable cooking spray Preheat oven to 375 degrees. Melt margarine over low heat; stir in flour until smooth. Add milk gradually, whisking until smooth;add Worcester sauce, chervil, salt, pepper, and chicken. Cool. When cold, form into 8 balls using 1/3 cup mixture per ball. Roll in bread crumbs, egg, and again in bread crumbs. Place on cookie sheet well coated with vegetable spray. Bake for 25 to 30 minutes or until light golden brown. 8 croquettes/Serving size: 2 croquettes Exchanges: All dinner menus this week have about 550 calories and include: 2-3 Starch servings 1-3 Meat or Meat Substitute servings 1-3 Vegetable servings 1 Fruit serving 1-2 Fat servings Total Fat -- 20g Total Carbohydrate -- 45g Protein -- 33g Some menus have 1 Skim Milk serving instead of 1 Meat, 1 Starch, or 1 Fruit serving. Copyright © 1998 American Diabetes Association Recipe for Saturday, 7/25/98 All recipes this week are complete dinner menus from the cookbook Magic Menus for People with Diabetes, featuring over 200 entire meals with fats, calories and exchanges automatically figured for you. You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733). inner: 1 serving New England Chicken Croquettes 1/3 cup cooked brown rice 1/2 cup cooked spinach with 1 tsp margarine 1 cup fresh raspberries C formatted by Barb at Possum Kingdom using MC Buster 2.0f & SNT on 7/27/98 Posted on FareShare by bobbi744@acd.net ICQ#2099532 - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Noodles With Creamy Peanut Sauce Recipe By : TVFN/Gourmet Mazazine Serving Size : 4 Preparation Time :0:00 Categories : Chinese Pasta/Noodles Sauces Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup smooth peanut butter 1/3 cup chicken stock 1/4 cup soy sauce 4 tablespoons sesame oil -- (Asian) 2 tablespoons garlic -- minced 2 tablespoons ginger root -- peeled and minced 2 tablespoons sugar 2 tablespoons red wine vinegar 2 teaspoons hot pepper oil 1/4 milk 3 quarts water 1 tablespoon peanut oil 1 10 ounce th Chinese egg noodles or spaghettini In a kettle, bring 3 quarts water to boil with 1 tablespoon of the peanut oil, add the noodles, and cook them until they are just al dente. Drain them in a colander, rinse them under running cold water, and drain them well. In a food processor fitted with the metal blade or in a blender, blend all the ingredients. Toss noodles with peanut sauce. from tvfn 9/30 COOKING LIVE SHOW #CL9207 Copyright 1998 TV FOOD NETWORK, G.P., All Rights Reserved Recipe courtesy of Gourmet Magazine Posted to FareShare 10/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Nutty Pumpkin Waffles (Libbys) Recipe By : Libbys Pumpkin Serving Size : 8 Preparation Time :0:00 Categories : Breakfast/Brunch Pumpkin Volume 1, Oct. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1/4 cup granulated sugar 1 tablespoon cornstarch 2 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 2 eggs -- separated 1/2 cup LIBBY'S® Pure Pumpkin 1 3/4 cups milk 2 tablespoons butter or margarine -- melted 3/4 cup nuts -- chopped Pumpkin Maple Sauce -- (recipe follows) COMBINE flour, sugar, cornstarch, baking powder, cinnamon, salt, ginger and nutmeg in large bowl. Combine egg yolks, pumpkin and milk in medium bowl; mix well. Add to flour mixture. Stir in butter. Beat egg whites in small mixer bowl at high speed until soft peaks form. Gently fold into pumpkin mixture. PREHEAT waffle iron according to manufacturer's directions. Depending on size of waffle iron, pour 1/2 cup to 1 1/2 cups batter onto hot iron. Generously sprinkle with nuts. Bake for 4 to 5 minutes or until steaming stops. Repeat with remaining batter and nuts. Serve with Pumpkin Maple Sauce. PUMPKIN MAPLE SAUCE: HEAT 3/4 cup LIBBY'S Pure Pumpkin, 1 cup maple syrup and 1/4 teaspoon ground cinnamon in small saucepan until warm. (Makes eight 7-inch waffles) Recipe from http://www.libbyspumpkin.com Formatted and contibuted to FareShare 10/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - -