APPETIZER CHICKEN WINGS

25 chicken wings, tips discarded

3/4 c. beef bouillon
1/4 c. brown sugar
1/2 tsp. garlic salt
2 Tbsp. soy sauce
1/4 tsp. ginger
Marinate wings in sauce (made by mixing balance of ingredients) at least 1 hour in
glass bowl. Bake, uncovered, in liquid until it disappears and wings are brown at 350°
(about 1 1/2 hours).
 HEALTHY, HEALTHY CHICKEN SOUP

• 1 broiler fryer chicken, cut into parts

• 3 c. water
• 2 c. chopped cabbage
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 (16 oz.) tomatoes
• 1 pkg. dry onion soup mix

• Place chicken parts, water, celery, salt, pepper and tomatoes in pot. Fill 2/3 full with
water. Cook for 20 minutes. Reduce heat and remove chicken. Skim off the fat. Add
onion soup mix and cabbage; simmer uncovered for 10 minutes. Remove bones and
skin from chicken; chop into bitesize pieces. Return to pot and cook uncovered for 5
minutes. Serves 4. Contains 240 calories.
 PARTY SANDWICHES

• 1 loaf day old bread (white or wheat)

• margarine or Miracle Whip
• 10 slices lunch meat
• 10 slices American cheese

• Using assorted metal cookie cutters, cut shapes out of bread. Spread with
margarine or Miracle Whip. Cut lunch meat and cheese out using same
cookie cutters.
• Garnish each sandwich with pickle slice or green olive. For best results, be
sure cookie cutters are sharp.
 CHICKEN KABOBS ON GRILL
• 3 lb. chicken cutlets, cubed
• 2 peppers, cut into wedges
• 20 mushroom caps
• 2 onions (medium), cut into fourths and sectioned
• 20 cherry tomatoes

• Marinade:
• 1/4 c. soy sauce
• 1/4 c. sherry
• 1/4 c. oil
• 1 clove crushed garlic

• Mix marinade ingredients in bowl with tight lid. Parboil chicken, peppers and onions; drain thoroughly.
• Mix chicken, peppers, onions, tomatoes and mushrooms with marinade.
• Cover and marinate in refrigerator overnight. Alternate on 4 skewers.
• Cook on grill, brushing with marinade and turning. Serves 4.
 CHOCOLATE PUDDING DESSERT
• 1 c. flour
• 1/2 c. butter or margarine
• 1 c. finely chopped pecans
• 1 (8 oz.) pkg. cream cheese, softened
• 1 c. powdered sugar
• 1 (8 oz.) frozen whipped topping, thawed
• 1 (4 oz.) pkg. instant vanilla pudding mix
• 1 (4 oz.) pkg. instant chocolate pudding mix
• 3 c. milk
• 1 (1.45) milk chocolate bar, grated

• Mix flour and butter together until they form small crumbs. Stir in pecans. Press into a 9
x 13inch pan. Bake at 350° for 20 minutes.
• Beat cream cheese and powdered sugar until smooth. Fold in half of the whipped topping. Spread over cooled crust.
• Place contents of both packages of pudding mix into large bowl. Add milk and beat slowly with rotary beater for 2 minutes or until
smooth. Spread on top of cream cheese mixture.
• Let stand a few minutes, then carefully spread remaining whipped topping over top.
• Sprinkle with grated chocolate. Cover and refrigerate.
 ROCKY ROAD CAKE
• 1 c. chopped walnuts
• 1 c. seedless raisins
• 1 c. miniature marshmallows
• 1 (6 oz.) pkg. semisweet
• chocolate pieces
• 1 (18 1/2 oz.) pkg. devil's food cake mix with pudding in the mix
• 4 eggs
• 1 c. Hellmann's mayonnaise
• 1 c. water

• Grease and flour 12cup fluted tube pan or Bundt pan. In small bowl, mix walnuts, raisins,
marshmallows and chocolate pieces. In large bowl with mixer at low speed, beat together cake mix
eggs, mayonnaise and water just until blended.
Increase speed to medium; beat for 2 minutes. Stir in nut mixture. Pour in prepared pan.
Bake in a 350° oven for 50 minutes or until cake tester inserted in center comes out clean.
Cool in pan for 15 minutes. Remove. Cool on rack. If desired, dust with confectioners sugar.
Makes 12 servings.
 TOSSED ITALIAN SALAD
• 4 c. fresh spinach, torn
• 2 c. red leaf lettuce, torn
• 1 medium green or sweet yellow pepper, cut in strips (1 c.)
• 2/3 c. thinly sliced radishes
• 1 small red onion, sliced and separated into rings
• 2 Tbsp. red wine vinegar
• 4 tsp. olive oil or salad oil
• 1/2 tsp. garlic salt
• 1/2 tsp. dried oregano, crushed
• 2 Tbsp. grated Parmesan cheese
• ground pepper (if desired)

• Salad: Place spinach, lettuce, pepper strips, radish slices and onion rings in a large salad bowl and toss lightly.

• Dressing: In a screwtop jar combine vinegar, olive oil, garlic salt, oregano and 1 tablespoon water. Cover and shake well to mix.

• Pour dressing over salad. Toss lightly to coat. Sprinkle Parmesan cheese over salad and toss lightly.
• Sprinkle with ground pepper (if desired). Serve immediately. Makes 4 servings
CHICKEN AND VEGETABLE NOODLE SOUP
• 8 c. water
• 2 lb. meaty chicken pieces, skinned (breasts, thighs and/or
• drumsticks)
• 2 Tbsp. instant chicken bouillon granules
• 1 tsp. marjoram, crushed
• 1/2 tsp. pepper
• 1 clove garlic, halved
• 1 (10 oz.) pkg. frozen succotash
• 1 c. chopped onion
• 1/2 c. chopped green or sweet red pepper
• 3 oz. medium or wide noodles (1 1/2 c.)
• 1/4 c. snipped parsley

• In a 4 to 6quart Dutch oven, combine water, chicken, bouillon, marjoram, pepper and garlic and bring to a boil. Reduce heat, cover and
simmer 1 hour or until chicken is tender.
• Remove chicken; cool. Debone chicken and cut into bitesize pieces; set aside.
• Strain broth and return broth to pan. Skim off fat from broth. Add vegetables and noodles and return to boiling. Simmer 10 minutes or
until noodles are done.
• Stir in parsley and chicken. Heat through. Serves 6.
 BAKED SQUASH AND APPLES
• 2 medium cooking apples, cored and cut into 1/2inch
• thick
• round slices
• lemon juice to taste
• 1 3/4 lb. acorn squash, cut in 1/2inch
• thick round slices
• 2 Tbsp. raisins
• dash of ground cinnamon
• 2 Tbsp. reducedcalorie
• pancake and waffle syrup

• Preheat oven to 350°. Brush apple slices with lemon juice to prevent browning. Layer squash and apples in a
1quart casserole. Sprinkle with raisins and cinnamon. Bake, covered, in a 350° oven for 50 to 60 minutes or
until squash is tender.
• Before serving, drizzle squash and apples with syrup. Makes 4 servings.
 PIZZA SNACK

• 1/4 c. tomato puree

• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. oregano
• 1 slice bread or 1/2 English muffin
• 1 oz. cheese

• Toast bread. Put tomato, seasonings and cheese on toast. Broil for 1 to 5
minutes. Good with salad. Equals 1 bread, 1 fat, 1 meat, 1/2 vegetable
exchange on diabetic diet.
PASTA WITH CHEESE AND WALNUTS
• 8 oz. spinach pasta
• 4 Tbsp. milk
• 8 oz. Philadelphia cream cheese
• 2 (2 3/4 oz.) pkg. Boursin cheese with garlic and herbs
• 2 oz. chopped walnuts
• 2 Tbsp. chopped parsley or chives
• 12 oz. radiatore, ruffles or rotelle pasta
• 1/2 c. butter
• 1 Tbsp. finely chopped garlic
• 1 lb. fresh spinach, well rinsed, trimmed and torn into bitesize
• pieces
• 1/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• 4 plum tomatoes or 2 medium tomatoes, seedless and chopped
• (about 1 1/2 c.)
• 4 oz. goat cheese, crumbled

• Cook pasta. At the same time in large saucepan melt butter over medium heat. Add garlic and sauté 30 seconds. Add spinach, salt
and pepper; sauté 2 minutes or until spinach is wilted. Transfer pasta to a warm serving bowl. Add spinach, tomatoes and goat
cheese; toss well.
 BEEF FAJITAS
• 3 lb. tritip
• or bottom sirloin beef
• 1/3 c. margarine
• 2 medium sized onions, cut into 1/4inch
• slices
• 2 medium sized green peppers, cut into 1/4inch
• slices
• 1 Tbsp. seasoning salt
• 8 medium tomatoes, cut into wedges
• lemon wedges to garnish

• Place meat in shallow pan. Pour marinade over and refrigerate 3 hours. Remove meat from marinade and cut into 1/2 x 3inch
strips.
• Melt margarine in 1 large skillet. Add onions, peppers and seasoning salt; sauté until tender. Place meat into large castiron
skillet and sear over medium heat until browned. Add vegetables. Place tomatoes over both meat and vegetables.
Garnish with lemon wedges.
 FISH AND CHIPS
• 1 1/2 lb. fresh fish fillets (sole, flounder, haddock or cod)
• 2 eggs, separated
• 1/2 c. beer
• 1/4 c. milk
• 1 c. allpurpose
• flour
• 1/2 tsp. seasoned salt
• 1/4 tsp. seasoned pepper

• Cut fillets into pieces, about 3 x 1 1/2inches. Place on paper towels to dry.
• Beat egg yolks until thick and light. Blend in beer, milk, flour and seasonings. Mix until smooth.
• Beat egg whites stiff but not dry; fold in. Pat fillets dry. Dip into batter, a few pieces at a time; lift out and drain slightly with fork or
slotted spoon.
Fry in deep fat heated to 375° for 2 to 3 minutes until golden brown and puffed. Drain on absorbent paper.
Serve with French fried potatoes.
 MAKI SUSHI (ROLLED)
• 6 c. water Filling:
• 6 c. rice 2 oz. dried mushrooms
• 10 sheets sushi nori 1 egg
• square bamboo mat (for rolling) 1 can tuna
1 carrot
• Vinegar Sauce For Rice ebi oboro (shredded shrimp)
• 1 c. Japanese (or white) vinegar 1 tsp. salt
• 1 c. sugar 3 Tbsp. shoyu
• 3 Tbsp. salt 3 1/2 Tbsp. brown sugar
• 1/4 c. water

• Wash mushrooms and soak in 2 cups of water. To the water in which mushrooms are soaking, add 2 tablespoons
brown sugar, 1 teaspoon salt and 2 tablespoons shoyu. Boil mushrooms until tender. Drain liquid and slice into
same lengths as nori. Beat egg with a pinch of salt and fry in thin sheets until done. Cut in thin strips.
Fry tuna with ½ tablespoon brown sugar and 1 tablespoon shoyu until dry. Cut carrots into long thin strips and
soak in vinegar sauce. Lay out nori sheets on bamboo mat and place rice ¾ way of nori. Place mushrooms, eggs,
tuna and ebi in a row on rice and roll.
 CRESCENT ROLL PASTRY

• 2 (8 oz.) pkg. cream cheese, softened (to room temperature)

• 2 (8 oz. each) pkg. crescent rolls
• 1 egg yolk (save white)
• 3/4 c. granulated sugar
• 1 tsp. vanilla

• Spray 13 x 9inch pan with vegetable spray.

• Mix cream cheese, egg yolk, sugar and vanilla together in electric mixer until well
blended. Place 1 package crescent rolls on bottom of pan. Spread cream cheese mixture
on top.
Place the package of crescent rolls on top of cream cheese mixture. Brush top with egg white.
Bake in preheated 350° oven for 30 minutes until top is golden brown.