Post by Arvilla on Sept 23, 2002 9:59:09 GMT -6
DIABETIC BREAD & BUTTER PICKLES
7 lbs. cut up sm. cucumbers
1 1/2 lbs. sliced onions
Weigh above after peeling and slicing. Sprinkle with 1/2 cup salt and 2 trays of ice cubes and leave overnight. Next morning drain vegetables well and add them to the following. Mix: 4 tsp. celery seed 3 tsp. turmeric 3 tsp. mustard seed 1/2 c. artificial sweetener Let come to a boil and boil 15 minutes. Stir and turn over vegetables while cooking. Put into hot sterilized jars and seal while hot. Makes 6 pint jars full. Do not eat for about 10 days.
DIABETIC GUM DROP CHEWS
1 can fruit flavored diet soda
1/2 c. lemon juice
1/2 tsp. vanilla
5 env. unflavored gelatin
2 env. Equal
Mix 1/2 can soda and all other ingredients in mixing bowl. Boil remaining soda and add to mixture, stirring until gelatin is dissolved. Pour into 9"x13" pan and refrigerate until firm. Cut into small squares. Free food.
DIABETIC PEAR, APPLE COBBLER
1 qt. pears or apples
12 oz. can thawed unsweetened apple
juice
2 tsp. butter flavoring
1 tbsp. liquid sweetener
Use a deep dish lined with pastry. Pour in fruit that has been sweetened with liquid sweetener. Pour in apple juice mixed with butter flavoring. If desired, sprinkle cinnamon over pie. Cover with pastry and bake at 350 degrees until golden brown.
DIABETIC JELLO
2 pkg. unflavored gelatin
1/4 tsp. salt
1 pkg. drink mix, unsweetened
Sweetener to equal to 1 c. sugar
DIABETIC STRAWBERRY WHIP
2 env. unflavored gelatin
1 c. boiling water
1 c. pureed fresh strawberries
1 c. plain low fat yogurt
3 to 4 pkts. Equal
Dissolve gelatin in water. Add strawberries and chill until almost set. Beat until fluffy and fold in yogurt. Add Equal to taste and pour into individual dishes. Makes 6 servings.
DIABETIC BAKED CUSTARD
1 egg, slightly beaten
3 tsp. Equal
1 c. skim milk
1/2 tsp. vanilla
Nutmeg as desired
Combine beaten egg with Equal, slowly add skim milk and vanilla blending well. Pour mixture equally into 2 custard cups, top with nutmeg. Bake in pan of hot water in oven 325 degrees for about 1 hour or until mixture does not adhere to knife. If you rinse cups in cold water before pouring in mixture, custard will not stick. 76 calories per serving.
DIABETIC BANANA CREAM PIE
2 pkgs. sugar free vanilla pudding mix
2 c. skim milk
2 bananas sliced (or peaches or
strawberries)
Prepare pudding mix using skim milk. Cool slightly. Line 8 inch pie pan with desired baked crust. Place banana slices to cover bottom of shell, full with pudding and let stand. Calories: 215 per serving.
DIABETIC JAM
3 packets sugar substitute
1 c. sliced strawberries
3/4 c. diet strawberry soda or diet
7-Up
1 pkg. diet Jello strawberry flavor
Cook strawberries and pop, bring to a boil and boil 1 minute. Remove from heat and add the Jello, stir until dissolved. Add sugar substitute, stir well and put in jars and freeze.
CORN BREAD - DIABETIC
1/2 c. yellow corn meal
1 tbsp. sugar
2 tsp. baking powder
Egg substitute to equal 1 egg
1/4 tsp. salt
2 tbsp. polyunsaturated margarine
1/2 c. skim milk or buttermilk
Heat oven to 400 degrees. Combine corn meal, flour, sugar, baking powder, and salt. Cut in margarine. Blend together milk and egg substitute. Stir into corn meal. Beat 1 minute. Pour into muffin tins. Bake 20 to 25 minutes.
DIABETIC ORANGE FLUFF SALAD
1 lb. carton cottage cheese
1 lg. box sugar free orange Jello
1 c. pineapple, drained
1 lg. container Cool Whip
3/4 c. chopped pecans
Put cottage cheese in colander and rinse well. Put in mixing bowl and add sugar free Jello; mix well. Add pineapple. Stir in Cool Whip and pecans. Put in bowl with lid and refrigerate. Will keep for several days.
DIABETIC RAINBOW JELLO SALAD
2 (3 oz.) pkgs. sugar free lime Jello
2 (3 oz.) pkgs. sugar free orange
Jello
2 (3 oz.) pkgs. sugar free lemon Jello
2 (3 oz.) pkgs. sugar free cherry or
strawberry Jello
3 c. evaporated skim milk
Spray 9"x13" pan lightly with Pam. Make 1 package of Jello with 3/4 cup boiling water and 3/4 cup cold water. Pour in pan and let set up. Make the next package of same color but use 3/4 cup boiling water and 3/4 cup of evaporated milk. Pour over first layer and let set up. Repeat with the other colors of Jello. You may use regular Jello also for this recipe.
DIABETIC MEAT CASSEROLE WITH GRAVY
2 lb. boneless stew meat
1 env. Lipton onion soup mix
1 can cream of mushroom soup
1 1/2 cans water
Place stew meat in shallow baking dish. Stir together onion soup mix and mushroom soup and water. Pour over meat; cover tightly with foil or lid and bake at 300 degrees for 3 hours. Serve over creamed potatoes, baked potatoes or rice.
7 lbs. cut up sm. cucumbers
1 1/2 lbs. sliced onions
Weigh above after peeling and slicing. Sprinkle with 1/2 cup salt and 2 trays of ice cubes and leave overnight. Next morning drain vegetables well and add them to the following. Mix: 4 tsp. celery seed 3 tsp. turmeric 3 tsp. mustard seed 1/2 c. artificial sweetener Let come to a boil and boil 15 minutes. Stir and turn over vegetables while cooking. Put into hot sterilized jars and seal while hot. Makes 6 pint jars full. Do not eat for about 10 days.
DIABETIC GUM DROP CHEWS
1 can fruit flavored diet soda
1/2 c. lemon juice
1/2 tsp. vanilla
5 env. unflavored gelatin
2 env. Equal
Mix 1/2 can soda and all other ingredients in mixing bowl. Boil remaining soda and add to mixture, stirring until gelatin is dissolved. Pour into 9"x13" pan and refrigerate until firm. Cut into small squares. Free food.
DIABETIC PEAR, APPLE COBBLER
1 qt. pears or apples
12 oz. can thawed unsweetened apple
juice
2 tsp. butter flavoring
1 tbsp. liquid sweetener
Use a deep dish lined with pastry. Pour in fruit that has been sweetened with liquid sweetener. Pour in apple juice mixed with butter flavoring. If desired, sprinkle cinnamon over pie. Cover with pastry and bake at 350 degrees until golden brown.
DIABETIC JELLO
2 pkg. unflavored gelatin
1/4 tsp. salt
1 pkg. drink mix, unsweetened
Sweetener to equal to 1 c. sugar
DIABETIC STRAWBERRY WHIP
2 env. unflavored gelatin
1 c. boiling water
1 c. pureed fresh strawberries
1 c. plain low fat yogurt
3 to 4 pkts. Equal
Dissolve gelatin in water. Add strawberries and chill until almost set. Beat until fluffy and fold in yogurt. Add Equal to taste and pour into individual dishes. Makes 6 servings.
DIABETIC BAKED CUSTARD
1 egg, slightly beaten
3 tsp. Equal
1 c. skim milk
1/2 tsp. vanilla
Nutmeg as desired
Combine beaten egg with Equal, slowly add skim milk and vanilla blending well. Pour mixture equally into 2 custard cups, top with nutmeg. Bake in pan of hot water in oven 325 degrees for about 1 hour or until mixture does not adhere to knife. If you rinse cups in cold water before pouring in mixture, custard will not stick. 76 calories per serving.
DIABETIC BANANA CREAM PIE
2 pkgs. sugar free vanilla pudding mix
2 c. skim milk
2 bananas sliced (or peaches or
strawberries)
Prepare pudding mix using skim milk. Cool slightly. Line 8 inch pie pan with desired baked crust. Place banana slices to cover bottom of shell, full with pudding and let stand. Calories: 215 per serving.
DIABETIC JAM
3 packets sugar substitute
1 c. sliced strawberries
3/4 c. diet strawberry soda or diet
7-Up
1 pkg. diet Jello strawberry flavor
Cook strawberries and pop, bring to a boil and boil 1 minute. Remove from heat and add the Jello, stir until dissolved. Add sugar substitute, stir well and put in jars and freeze.
CORN BREAD - DIABETIC
1/2 c. yellow corn meal
1 tbsp. sugar
2 tsp. baking powder
Egg substitute to equal 1 egg
1/4 tsp. salt
2 tbsp. polyunsaturated margarine
1/2 c. skim milk or buttermilk
Heat oven to 400 degrees. Combine corn meal, flour, sugar, baking powder, and salt. Cut in margarine. Blend together milk and egg substitute. Stir into corn meal. Beat 1 minute. Pour into muffin tins. Bake 20 to 25 minutes.
DIABETIC ORANGE FLUFF SALAD
1 lb. carton cottage cheese
1 lg. box sugar free orange Jello
1 c. pineapple, drained
1 lg. container Cool Whip
3/4 c. chopped pecans
Put cottage cheese in colander and rinse well. Put in mixing bowl and add sugar free Jello; mix well. Add pineapple. Stir in Cool Whip and pecans. Put in bowl with lid and refrigerate. Will keep for several days.
DIABETIC RAINBOW JELLO SALAD
2 (3 oz.) pkgs. sugar free lime Jello
2 (3 oz.) pkgs. sugar free orange
Jello
2 (3 oz.) pkgs. sugar free lemon Jello
2 (3 oz.) pkgs. sugar free cherry or
strawberry Jello
3 c. evaporated skim milk
Spray 9"x13" pan lightly with Pam. Make 1 package of Jello with 3/4 cup boiling water and 3/4 cup cold water. Pour in pan and let set up. Make the next package of same color but use 3/4 cup boiling water and 3/4 cup of evaporated milk. Pour over first layer and let set up. Repeat with the other colors of Jello. You may use regular Jello also for this recipe.
DIABETIC MEAT CASSEROLE WITH GRAVY
2 lb. boneless stew meat
1 env. Lipton onion soup mix
1 can cream of mushroom soup
1 1/2 cans water
Place stew meat in shallow baking dish. Stir together onion soup mix and mushroom soup and water. Pour over meat; cover tightly with foil or lid and bake at 300 degrees for 3 hours. Serve over creamed potatoes, baked potatoes or rice.