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Post by carnation037 on Sept 26, 2002 23:15:22 GMT -6
I have a listing of over 250 diabetic recipes. Some are main dish, side dish and yes, desserts. Just click on my name. My email is listed right there, copy and paste it into a mail and send me a message. I am more than willing to share.
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Post by carnation037 on Oct 4, 2002 13:01:14 GMT -6
With regards to requests and replies and the newsletter. I was thinking that requests are great in the newsletter, but the replies, in my own opinion, would be better if posted on the message board, in the appropriate section. This would free up space in the newsletter for Nancy's recipes, plus people might find other recipes or even post more. Anyone else have any thoughts on this?
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Post by carnation037 on Mar 19, 2003 8:39:23 GMT -6
Nancy, This recipe has been in our family for years. We use to pick our own cherries and freeze them, but you can buy the frozen ones too. It is simple, yet so good. We all love it. Hope you like it as much as we do.
Sour Cherry Pie
2 1/2 cups sour cherries (if you use sweet cherries, only use 1/4 cup. sugar) 1 cup sugar 5 tablespoons flour 1/8 teaspoon salt 1/2 teaspoon ground cinnamon 2 teaspoons minute tapioca 2 tablespoons butter 1, 9" unbaked pie crust extra crust for top, or crumb topping
Mix cherries, sugar, flour, salt, cinnamon and tapioca together. Will look kind of funny, but is ok. Pour into crust. Dot with butter. Top with another crust or crumbs, if desired. Bake at 375 for 35 minutes.
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Post by carnation037 on Mar 23, 2003 22:17:01 GMT -6
The search feature isn't the only thing not working. The last few days, I have not been able to do any moderating/fixing of the sections I have on the board. On the new postings, the only function to the right is the quote.
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Post by carnation037 on Dec 1, 2002 15:06:54 GMT -6
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Post by carnation037 on Jan 6, 2003 21:31:06 GMT -6
OurSweetMolly, Thank you again for resending that information. Have a great day. Linda
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Post by carnation037 on Jan 6, 2003 15:49:37 GMT -6
I haven't flown that much, but like to do it!! Last Feb I flew from PA to NC to bring my mother-in-law home for a visit. Left on Sat morning, came back Sun night. And since it was only scheduled a few days before, I got the pleasure of being randomly checked at every checkpoint, on the way down and on the way back! My MIL also got randomly checked on our return flight...and she was in a wheelchair! Oh dear, I think I must have deleted that message you emailed me as I have not checked this note recently. And if I do not see a name I recognize on my screen I do not open it. But now since I read this, I think I remember seeing a note titled nice site. Now they are suppose to be checking every suitcase that is going aboard the plane. I know you cannot take things in your carryon, but does that mean they will not let you pack those things in the bag they load. Use to be able to put nail clippers, etc in those bags. I was just wondering if they weren't allowing them in the ones they load on the plane...that we don't have access to until we get to our destination.
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Post by carnation037 on Jan 2, 2003 16:21:04 GMT -6
The virus protection we have on this computer would not allow me to open this. Is there any way you could copy and paste the list if it is not too large? Thanks.
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Post by carnation037 on Jan 13, 2003 16:10:50 GMT -6
I thought it would be nice to start a dicussion on our favorite household/kitchen gadgets. There are so many out there on the market these days. Which ones you have, does it work, do you like it, does it do what you thought it was going to do when you bought it, and would you or have you recommended it to a freind or family member?
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Post by carnation037 on Jan 13, 2003 14:21:41 GMT -6
We had it growing up as kids. I even tried it when I first got married. My husband ate it, but said not to make it gain as he didn't care for it...so I have not had any in over 20 years. lol
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Post by carnation037 on Jan 25, 2003 13:01:24 GMT -6
About the virus protection. My brother-in-law had Norton, his computer crashed. We had McAfee. First it messed around with my system and then mine crashed. My neighbor had McAfee. He had problems with running it on his with it messing with him being able to do things with his computer and his crashed! We all now have Trend Micro PC Cillian. You can purchase it online. You get the updates and I scan my computer quite often for viruses. Like the others, you pay the annual renewal fee, but knock on wood, it has been great so far. None of them are foolproof, but I will keep this until it doesn't work right too. lol. Have a great day.
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Post by carnation037 on Jan 13, 2003 16:23:48 GMT -6
I was wondering how your evening went on Sat?
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Post by carnation037 on Jan 8, 2003 19:39:18 GMT -6
I just posted 4 low calorie appetizers in the appetizer section. You can check those out too. They are: Low Cal Apple Salad Low Cal Beer + Peppercorn Cheese Spread Low Cal Fiesta Dip Low Cal Garden Veggie Pizza Squares I sure hope you get a chance to have some fun while doing your entertaining.
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Post by carnation037 on Oct 1, 2006 11:18:15 GMT -6
007cammie The link below, you fill in the blanks to convert to what you need. I like it the best when I need to change measurements. Glad to have you aboard. Linda www.recipezaar.com/library/calc.zsp
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Post by carnation037 on Feb 12, 2003 15:12:31 GMT -6
Our family use to make our own scrapple. However, our recipe never had any cornmeal in it, that makes it on the gritty side and takes away from the pork flavor. Check out the 2 scrapple recipes I posted on 1-19-2003 in this section.
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Post by carnation037 on Jan 2, 2003 18:07:49 GMT -6
Please note that this recipe calls for 10 inch pie crusts. Do not attempt to put it in 9 inch pans or it will drip all over your oven and create a big mess. Wet Bottom Shoofly Pie #1 2 deep dish uncooked 10 inch pie crusts
for the crumbs: 3 c. flour 1 c. dark brown sugar 1/2 c. softened unsalted butter
for the filling: 1 c. molasses 2 c. dark brown sugar 1 large egg 2 c. boiling water 1 tbsp. baking soda
Preheat oven to 350. for the crumbs: Mix together until it forms fine crumbs. Set aside. for the filling: Mix together the molasses, brown sugar and egg with a whisk until smooth. Use a large bowl and pour in the boiling water. Add the baking soda, being careful, as it foams up. Stir together. Gradually add the water mixture to the molasses mixture and stir well to combine. Pour 1/2 of the batter into each pie crust, filling about halfway. Top each with equal portions of the crumbs. Bake for about 40 minutes or until the liquid is set. Remove from oven and cool on racks.
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Post by carnation037 on Jan 2, 2003 18:08:52 GMT -6
A true Pennsylvania Dutch staple.
Wet Bottom Shoofly Pie #2 for the crumbs: 1 1/2 c. flour 1/2 c. brown sugar 2 tbsp. shortening for the filling: 1 tsp. baking soda 1 c. boiling water 1/2 c. dark corn syrup 1/2 c. molasses 1/4 tsp. salt 1 egg a 9 inch unbaked pie crust for the crumbs: Use a medium bowl to combine the flour, brown sugar and shortening. Mix together until the dough forms fine crumbs. Set aside. Preheat oven to 375.
for the filling: Use another medium bowl to dissolve the baking soda in the boiling water. Be careful as this will fizz up. Stir in the corn syrup, molasses, salt and egg. Mix well. Pour 1/3 of this mixture into the bottom of the unbaked. Sprinkle 1/3 of the crumbs over top of that. Continue this process until both mixtures have been used up. Bake for 10 minutes. Then lower oven temperature to 350 and bake for an additional 30 minutes. Makes one 8 serving pie.
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Post by carnation037 on Jan 11, 2003 10:53:30 GMT -6
This version of pancake also doubles as a one dish breakfast for a single person.
Dutch Apple Pancake
1 beaten egg 1/4 c. flour 1/4 c. milk 1/2 tsp. lemon juice pinch of salt 2 tbsp. butter 1/2 thinly sliced apple 1 tsp. white granulated sugar 1/4 tsp. cinnamon
Beat together the egg, flour, milk, lemon juice, and salt until well combined. Not completely smooth, there should be small lumps in it. Melt the butter in a small 8 inch cast iron or heavy pan over a moderate heat. Remove from the heat and pour in the batter. Place the apple slices over the batter quickly. Bake in oven until the pancake is golden and puffed up. Mix the sugar and cinnamon together and sprinkle over pancake. Serve immediately. Makes one single serving.
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Post by carnation037 on Jan 11, 2003 11:22:37 GMT -6
This has long been a favorite in our family and the recipe has been handed down from generation to generation.
Pennsylvania Dutch Rhubarb Cream Pie
1 1/2 c. sugar 3 tbsp. flour 1/2 tsp. ground nutmeg 1 tbsp. butter 2 beaten eggs 3 1/2 c. cut/sliced rhubarb 9" uncooked pie crust
Place rhubarb in crust. Blend sugar, flour, nutmeg and butter. Add the eggs and beat smooth. Pour over rhubarb. Bake at 450 for 10 minutes, then at 350 for 30 minutes.
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Post by carnation037 on Jan 18, 2003 23:33:34 GMT -6
I've had this and thought it was good. Of course, you need to like scrapple and peppers to begin with.
Scrapple Stuffed Peppers
1 lb. good quality scrapple, (one that has a lot of pieces of meat in it, very little of the cornmeal as an additive) 6 tbsp. butter 1 finely chopped onion 2 eggs, slightly beaten 1/2 tsp. paprika 1 tsp. parsley flakes 1 c. Italian bread crumbs 1/8 - 1/4 c. milk 4 - 6 green peppers 1/2 tsp. salt 1/4 tsp. pepper non stick cooking spray
Cut tops off peppers and remove seeds. Rinse out. Finely dice the tops and mix with the onion. Set aside. Slice scrapple and fry lightly in 5 tbsp. butter. Do NOT drain, but put in a bowl. Saute onion/pepper in drippings left from the scrapple. Mix the scrapple, onion and pepper tops with drippings, the eggs, paprika, parsley, bread crumbs and a little of the milk into a thick paste, but not too dry. Add the additional milk a little at a time if needed and salt and pepper to taste. Stuff peppers with scrapple mixture. Dot with remaining butter. Spray appropriate sized pan with cooking spray. Lay stuffed peppers in pan, add a coating of water in bottom of pan, cover; and bake at 350 for 30 minutes. Remove cover. Broil tops to brown for a few minutes. Makes 4 to 6 servings.
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Post by carnation037 on Jan 18, 2003 23:37:14 GMT -6
Scrapple #2
1 lb chopped boneless cooked pork loin 1 c. ground oatmeal 2 minced onions 1 14 1/2oz. can chicken broth 1/4 tsp. dried thyme 1/2 tsp. sage 1 1/2 tsp. ground black pepper 1/4 tsp. salt
In a large saucepan combine pork, oatmeal, onions, chicken broth, thyme, sage, pepper and salt. Bring to a boil, stirring often. Reduce heat and simmer about 2 minutes or until mixture is very thick, stirring constantly. Line an 8x8x2" baking pan or a 9x5x3" loaf pan with waxed paper. Let extend 3 - 4" above top of pan. Spoon pork mixture into pan. Let cool. Cover and chill in the refrigerator 4 hours or overnight. Unmold. Cut scrapple into squares or slices, put paper or plastic wrap between slices so it is easier to separate later and freeze. Makes 12 servings. Nutritional info: Cal - 158, Pro - 13 g, Fat 5 g, Sod - 180 mg, Chol - 29 mg
One way to cook this: 1/2 c. flour 1/4 tsp. pepper 2 tbsp. shortening or vegetable oil, as needed Combine flour and pepper; dust squares with flour mixture. Heat shortening or oil in a large skillet. Let the scrapple brown/get crispy and then flip and brown on the other side. Or just fry in a little shortening/oil until crispy.
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Post by carnation037 on Jan 18, 2003 23:36:28 GMT -6
The name of this Pennsylvania Dutch dish comes from the chopped "scraps" of cooked pork that are mixed with ground oatmeal, onion, broth and seasonings. The squares of scrapple are traditionally fried and served hot for breakfast or brunch.
A good quality scrapple has a lot of meat pieces in it and does not have any cornmeal in it. That detracts from the actual pork flavorings. ************************* Scrapple #1
3 lb. lean pork 1 veal knuckle, split 2 medium chopped onions 2 tsp. + 3 tsp. salt 1 1/2 tsp. ground black pepper 1 tsp. thyme 1/2 tsp. sage 1 tsp. mace 2 2/3 c. oatmeal
Put the pork, veal knuckle, onions and 2 teaspoons of the salt into a large pot. Cover with water and simmer for 2 hours or until the meat is very tender and falls apart. Discard the veal knuckle, skim fat from the broth and strain. Grind the meat. Return broth to pot and add the ground pork, the remaining 3 tsp. salt, pepper, thyme, sage, mace, and the oatmeal. Cook slowly for 1 hour, stirring occasionally so it doesn't stick. It should cook to a mush. Add more hot water if necessary. Pour into greased loaf pans. Let set up, then refrigerate/ and or freeze. Makes 1 batch.
To serve, slice thin and fry in a little oil or bacon drippings until brown/crisp to your liking on both sides. Good with eggs and hash browns for breakfast or with mashed potatoes and a veggie for supper.
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Post by carnation037 on Jan 19, 2003 1:36:48 GMT -6
Dutch Babies
2 eggs 1/2 cup flour 1/2 cup milk 2 tablespoons butter, melted
Mix eggs, flour and milk in mixing bowl. Mix for about 1 to 2 minutes. Melt the butter in a small iron skillet. Pour batter into the melted butter. Bake at 400ºF for 20-25 minutes. Makes 4 servings. Note: This freezes well. Before freezing single servings, let cool completely. Don't forget to label and date. This can last up to 3 months in the freezer.
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Post by carnation037 on Jan 19, 2003 1:37:27 GMT -6
Amish Vanilla Pie
filling: 1 c. light corn syrup 1/2 c. granulated sugar 1 large egg, slightly beaten 1/2 t. salt 2 c. hot water 1 t. vanilla 2 unbaked 9 inch pie shells
crumb topping: 1 c. granulated sugar 1 stick butter 2 c. flour 1/2 t. baking soda 1/2 t. cream of tartar
Preheat oven to 375 degrees. Combine corn syrup, sugar, egg, flour and salt in 1 quart saucepan and mix well. Gradually add hot water and cook over medium heat until thickened, about 6 minutes, stirring constantly. Remove from heat and add vanilla. Cool and pour into the unbaked pie shells. To make crumb topping, mix all the ingredients together in a large bowl, cutting with pastry blender or rubbing by hand until the mixture forms fine crumbs. Divide in half, spreading evenly over each pie. Bake in preheated 375 degree oven for 30 minutes or until the center doesn't jiggle when shaken. Serve warm or at room temperature.
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Post by carnation037 on Jan 19, 2003 2:59:00 GMT -6
This is used as a dressing over lettuce, endive, dandelion or on potaotes.
Sweet + Sour Sauce
1/2 c. sugar 1/4 c. cider vinegar 1/2 c. water 2 tbsp. cornstarch 1 beaten egg 1 tbsp. melted butter
Mix sugar and vinegar together. Mix water and cornstarch together. Mix the 2 mixtures together. Add the melted butter and egg with a whisk. Cook on medium heat until the sauce thickens, stirring occasionally so it does not stick. Makes 4 servings. Serve hot or cold.
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Post by carnation037 on Jan 24, 2003 1:09:47 GMT -6
German Dumplings, (made from actual bread)
10 old rolls, cut into small cubes, (or French white bread), salt pepper 1 1/2 c. milk 1/4 c. butter 1 small chopped onion 2 - 3 beaten eggs 1 tsp. dried parsley flour
Warm the milk. Soak the cubes in warm milk, then cover. Saute onion and parsley in butter and add to cubes. Mix in the eggs. Knead to a firm dough and roll into dumplings. Salt and pepper. Add some flour to boiling salt water and simmer the dumplings for 15 - 20 minutes until they swim on top.
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Post by carnation037 on Jan 17, 2003 14:50:42 GMT -6
This is from today's newsletter. My sister's Pa Dutch mother-in-law always made this too. Yummy. Doesn't look it, but it is.
Cabbage and Noodles
1 head cabbage , shredded 4 cups (one package) egg noodles, 1 tbsp butter 3 cups chopped onion salt and pepper 1 chicken stock cube (dissolved)
Steam shredded cabbage for about 10 minutes.
Meanwhile, cook egg noodles in boiling water just until softened.
In large saucepan, heat butter over medium heat; fry onions, salt and pepper, stirring, until onions are softened. Add shredded cabbage, chicken stock and salt and pepper to taste. Stir to combine. Reduce heat and steam, covered (with paper towel under lid to absorb some steam) for 5 minutes.
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Post by carnation037 on Dec 12, 2005 7:41:50 GMT -6
I hope this is similar to what you had in mind. Enjoy.
Cottage Cheese + Fruit Gelatin
1, 3 ounce package cherry or orange or lime gelatin 1, 16 ounce container cottage cheese 1, 16 ounce med. can chunk pineapple, well drained 2, 11 ounce cans mandarin oranges, drained 1, 9 ounce container frozen whipped topping, thawed
Mix gelatin with cottage cheese. Stir in fruit and then fold in whipped topping. Refrigerate at least 2 hours before serving.
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Post by carnation037 on Jan 19, 2003 2:43:59 GMT -6
Creamy Gelatin
1 3/4oz. pkg. sugar free vanilla pudding 1 3/4oz. pkg. any flavor sugar free gelatin 2 c. water 1 tsp. lemon juice
Mix all ingredients together in a saucepan, making sure everything is blended in. Bring to a boil. Pour into a mold or a 9x13x2" glass dish Chill.
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Post by carnation037 on Jan 23, 2003 0:28:52 GMT -6
Strawberry Rice Salad
1 3oz. pkg. strawberry gelatin 1/2 c. boiling water 2 c. crushed pineapple, undrained 2 c. cooked rice (1 1/3 c. uncooked usually makes about 2 c. cooked) 1 c. frozen whipped topping, thawed 3/4 c. plain non fat yogurt 1/2 tsp. vanilla
Combine the gelatin and water in a medium bowl. Mix well to dissolve granules. Blend in the pineapple with juice. Stir in the rice. Let partially set, for about 1 hour. Stir in the frozen whipped topping, yogurt, and vanilla. Refrigerate for at least 1 hour.
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