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One Dish Pork Chop Dinner
8 pork chops (1/2 inch thick)
1/3 cup all-purpose flour
1/4 cup butter or margarine
1 salt and pepper to taste
2 cup apple juice, divided
2 lb small red potatoes
1 lb small whole onions =or=
1 small jar whole onions, drained (16 oz.)
1 lb carrots, peeled cut into 3 inch pieces
6 cup to 8 c shredded cabbage
Coat pork chops in flour; reserve excess flour. In a large dutch oven
melt butter over medium-high heat. Brown chops on both sides. Season
with pepper and salt if desired. Remove and set aside. Stir reserved
flour into pan; cook and stir until paste forms. Gradually wisk in 1
1/2 cups apple juice; blend until smooth. Return chops to dutch oven;
cover and bake at 350°F for 30 minutes. Add potatoes, onions,
carrots and remaining apple juice. Cover and bake 30 minutes longer.
Top with cabbage; cover and bake 1 to 1 1/2 hours or until the pork
chops are tender, basting occasionally with juices. Yield 8 servings.
Diabetic Exchanges: One serving prepared with margarine and without
additional salt equals: 2 meat, 2 starch, 2 vegetable, 2 1/2 fat,;
also 464 calories, 333mg sodium, 56 mg cholesterol, 43 gm
carbohydrate, 19 gm protein, 24 gm fat.
SOURCE: *Pat Waymire, Yellow Springs, OH, Country Woman Magazine
Leningrad Special Buckwheat Pancakes
1/2 cup all-purpose flour
3/4 cup buckwheat flour
1 teaspoon baking powder
2 teaspoon sugar substitute
1 large egg; beaten slightly
1 cup water
1 tablespoon margarine; melted
1 teaspoon margarine; for cooking
Blend flours, baking powder, and sugar substitute in bowl. Mix in
egg, water, and melted margarine. Let batter stand for 10 minuteats.
Melt 1 teaspoon margarine in a 10-in nonstick skillet over medium
heat. Drop batter by the tablespoonful onto hot skillet. Allow
pancakes to cook until bubbles form around the pancakes. Thin
remaining batter with additional water if necessary. Turn pancakes
over with a spatula. Continue cooking until pancakes are done. Place
on heated dish and continue cooking until all the pancakes have been
Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE
CHO: 18g; PRO: 3g; FAT: 4g; CAL: 118;
Low-sodium Diets: This recipe is suitable.
Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,
R.D.,M.S. and Katharine Middleton
1 cup warm water (110-115 f)
1/4 cup instant dry milk
1 package active dry yeast
3 1/2 cup all purpose flour, divided
1/8 teaspoon ground ginger
1/4 cup vegetable oil
1 teaspoon salt
1 teaspoon cinnamon (optional)
1 liquid sugar subsitute to
1 equal 2 tbsp sugar,optional
1 1/2 teaspoon margarine at room temp
1/2 cup brown sugar twin granulated
1 sugar substitute
1 1/2 tablespoon margarine at room temp
Place water, dry milk, and yeast in mixer bowl; mix lightly and let
set for 5 minutes. Add 1 1/2 c flour to liquid. Mix at medium
speed, using dough hook for 4 minutes. Add ginger, oil, salt,
cinnamon, sweetener, and 1 1/2 c flour to batter and mix at low
speed, using dough hook, for another 4 minutes. Use as much of the
remaining flour as necessary to make a smooth resilient dough. Shape
the dough into a ball and place in a bowl that has been well greased
with margarine. Turn the ball over to coat the top with magarine.
Cover with a cloth and set in a warm place until doubled in volume.
Turn dough onto a lightly floured working surface and knead lightly.
Form into a ball an return to greased bowl, turning the top again to
cover it with margarine. Cover with a cloth and set in a warm place
until doubled in volume. Use 1 1/2 tsp margarine to grease the sides
and bttom of a 9 by 13 cake pan. Set aside for later use. Turn dough
onto a lightly floured working surface. knead lightly and form into
a ball. Cover with a cloth and let rest 10 min. Roll dough out to
form a 9 by 16 inch rectangle. Spread the softened 1 1/2 tbsp of
margarine evenly over the dough. Sprinkle evenly with the brown
sugar substitute and cinnamon mixture. Roll into a long roll like a
jelly roll and cut into 24 equal slices. Place the slices, cut side
down, in the cake pan, spacing them evenly. Cover with a cloth an
let rise until double in volume. Bake at 375 °F for 25 to 30 minutes
or until golden brown. Turn rolls out of the pan onto a wire rack and
serve warm, if possible. Energy per 1 roll serving: 99 calories CHO
14 gm; PRO 2 gm; FAT 4 gm; NA 107 mg Low-sodium diets: Omit salt.
Use salt-free margarine. Source: The New Diabetic Cookbook by Mabel
Yield: 24 servings
"Field Of Greens" Wilted Spinach W/ Lemon And Pine Nuts
1/4 large bunch spinach; =or=- about
3 cup spinach
1/4 tablespoon extra virgin olive
1/4 centiliter to 2 cl garlic; peeled & finely chopped
1/2 teaspoon fresh lemon juice
1/4 tablespoon pine nuts; toasted
Sort throught spiach, discarding stems and bruised or yellow leaves.
Wash spinach in plenty of cold water; if sandy, wash the second time,
then spin dry. (or dy on paper toweling. And water left on the
leaves will help it to wilt quickly.)
Heat oil in large saute pan over medium-heat. Add garlic and lemon
juice. Saute for 1 minute.
Turn heat to high. Add spinach, 1/4 ts salt and a few pinches of
pepper. Wilt spinach, tossing with tongs to coat leaves with hot oil
and garlic. Toss in pine nuts. Add more salt and pepper if DISIRED.
TO TOAST PINE NUTS: The nuts can burn quickly, so keep eye on the
pan. Place nuts in dry skillet and toast them over very low dry
skillet and toast them over very low heat, stirring or shaking the
pan as needed until they're golden and fragrant, about 5 minutes.
Food Exchange per serving: 1 vegetable exchange + 1 fat exchange
Source: "Fields of Greens" Cookbook and appeared in the San Diego
Union on this day, May 12, 1994