Past Diabetic Recipes

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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 May/June 93

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 prepared.
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

Cinnamon Rolls

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 Cavaiani, R.D. 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. Serve immeduately.
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

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