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Friday, December 9, 2016

ADA Family Cookbook Hardcover – Jan 1987

by American Dietetic Association (Author), American Diatetic
$6.67 Canadian

Product Details

  • Hardcover  
  • Publisher: Prentice Hall Trade (January 1987) 
  • Language: English 
  • ISBN-10: 0671761331 
  • ISBN-13: 978-0671761332 
  • Product Dimensions: 24.4 x 16.5 x 3.6 cm 
  • Shipping Weight: 771 g 
  • Average Customer Review: Be the first to review this item

http://www.amazon.ca/dp/0671761331/?tag=msncahydra-20&hvadid=8906625035&hvqmt=e&hvbmt=be&hvdev=c&ref=pd_sl_zgjeim41f_e

Cheese and Rice Casserole Ada

 Categories: Diabetic, Main dish, Rice, Cheese
      Yield: 4 servings

  2 1/2 c  Brown rice;cooked                   1 ts Dried dill;
      3    Green onions; chopped             1/4 c  Parmesan cheese; Grated
      1 c  Lowfat cottage cheese;            1/2 c  Lowfat milk;

  Combine all ingredients in a mixing bowl. Pour into a lightly oiled
  casserole. Bake at 350 F for 15 to 20 minutes.
 
  From the ADA Holiday Cookbook by Dr. Betty Wedman.
 
  one serving = 2 bread exchanges + 1 lean meat + 1/2 milk exchange =
  235 cal, 35 CHO, 14 PRO, 4 fat, 682 Na, 203 K, 10 Cholest
 
  Posted by PHILLIP BOWER, Prodigy ID# FHMN87A.

Chewy Cookies

Categories: Diabetic, Desserts, Cooky/bars
      Yield: 24 servings

    1/3 c  Vegetable oil;                    1/4 c  Whole wheat flour;
      2    Pkts brown sugar substitute;      1/2 ts Baking powder;
      1 ts Vanilla;                            2 tb Wheat germ;
      1    Egg;                              1/2 c  Raisins; chopped
      1 c  Wheat flake cereal;               1/2 ts Baking soda;
    1/2 c  A-p flour;                          1 tb Water;

  Mix ingredients in bowl.  Last adding the soda disolved in water.
  Drop by teaspoon on ungreased cookie sheet. Bake in 350 F. oven for 8
  to 12 minutes.

  From ADA Family Cookbook vol. II.

Exchanges per one cookie: 1/2 bread, 1/2 fat
Calorie 63, cho 7, pro 1, fat 4,Na 45, K 42

Light and Luscious Orange Bars

 Categories: Diabetic, Desserts
      Yield: 12 servings

      1 ts Unflavored gelatin                1/2 c  Nonfat dry milk powder
    1/4 c  Orange Juice concentrate          1/2 c  Cold Z  ?b
      2 tb Sugar                               1 tb Lemonjuice
    1/2 ts Vanilla                            24    Graham crackers

  Chill a small mixing bowl and beaters. In the top section of a double
  boiler, soften gelatin in the melted concentrated Orange Juice. Place
  over hot water,and stir until the gelatin is completely disolved.
  Remove from heat and stir in the sugar and vanilla. Using cold
  beaters, beat dry milk and water until soft peaks form. Add the lemon
  juice and beat until stiff. Fold in orange juice mixture. Spread on
  12 Graham crackers. Top with the remaining crackers. Wrap
  individually; freeze until firm about 2 hours.
 
  From the ADA FAmily Cookbook vol.II.
 
  Exchanges per sandwich: 1/2 non fat milk, 1 fruit cal 89, cho 17, pro
  3, fat 1, Na 121, K 181, 1/2 teaspoon sugar (8 cal) per serving
 
  Posted by PHILLIP BOWER, Prodigy ID# FHMN87A.

Orange Waldorf Salad Ada

Categories: Diabetic, Salads, Fruits, Vegetarian, Vegetables
      Yield: 4 servings

      4    Oranges; peeled                   1/4 c  Chopped pecans, toasted
      1    Apple                             1/8 ts Ground cinnamon
    1/2 c  Celery                                   Salad greens
    1/4 c  Plain lowfat yogurt          

  Chop up oranges and apple into bite sized pieces. Combine all the
  ingredients, except the salad greens, in a bowl. Cover and
  refrigerate. Serve on salad greens.
 
  1 serving = 1/2 vegetable exchange + 1 1/2 fruit + 1 fat exchange =
  145 cal, 23 CHO, 3 Pro, 6 Fat, 18 Na, 376 K, 1 Choles
 
  From the ADA Holiday cookbook by Dr. Betty Wedman
 
  Posted by PHILLIP BOWER, Prodigy ID# FHMN87A.

Thursday, December 8, 2016

Basic Sugarless Vegetarian Mincemeat

 Categories: Fruits, Diabetic, Low-fat/cal
      Yield: 12 servings

      3 c  Apple pulp, some skins            3/4 ts Nutmeg
    1/2 lg Lemon with peel, ground           3/4 ts Cloves
      1 md Orange with peel, ground          3/4 ts Allspice (optional)
      1 c  Seedless raisins, ground          1/2 ts Salt (optional)
      1 c  Seedless raisins whole              2 tb Flour (or 1 tb arrowroot fl)
      1 c  Currants (or more raisins)        1/4 c  Date sugar (optional)
      2 ts Cinnamon                        1 1/2 ts Rum flavoring (optional)

  Quarter and core apples, but do not peel.  Grind in old-fashioned meat
  grinder (food processor makes them too fine), using medium-coarse
  blade. Remove seeds from lemon and orange, grind and add to apples.
  Grind 1 cup raisins.
 
  Mix all ingredients except rum flavoring in large bowl, stirring in
  spices and flour, then date sugar if desired.  Add flavoring and mix
  again. Place in covered bowl or other container with tight lid;
  refrigerate at least one week before using or canning.  (1/2 inch
  head space, boiling water bath 20 min for pints after water returns
  to boil, longer for altitudes over 1000 ft.)  If any jars fail to
  seal, freeze for later use.
 
  To freeze after refrigerating for the recommended week, place in clean
  freezer containers or jars, leaving 1/2 inch at top.  Cover with
  clean lids and place in sharp-freeze section of freezer until frozen.
  Thaw overnight in the refrigerator before using.  Makes 1 quart,
  enough for 2 8-inch pies.
 
  1/4 cup 116 calories, 2 diabetic fruit exchanges Protein 1, fat 0,
  carbohydrate 28 grams, 0 cholesterol If salt omitted, 1/4 cup
  contains 7 mg sodium.
 
  Source:  Canning and Preserving without Sugar by Norma M. MacRae, R.D.
  Third Edition 1993 ISBN 1-56440-163-4 Shared but not tested by
  Elizabeth Rodier Oct 93

Cranberry Jelly

 Categories: Spreads, Diabetic, Low-fat/cal
      Yield: 1 servings

      2 c  Cranberries                         3 oz Liquid pectin (regular)
      1 c  Concentrated apple juice            5 tb Glycerine
    1/4 c  Lemon juice                         1 tb Unfl.gelatin or 2 tb.freezer

  Wash and pick over cranberries, discarding any that are soft.  Place
  in a deep saucepan and add fruit juices.  Cover and simmer for about
  20 minutes, until fruit is soft.  Mash to break up any berries left
  whole.
 
  Strain in food mill to remove seeds.  Return to saucepan and heat to
  boiling.  Add pectin, glycerine and gelatin, stirring well.  Boil for
  1 minute.  Remove from heat.  Skim and pour into hot, sterile pint
  jars, leaving 1/2 inch at top.  Cap with hot sterile lids.  Process
  in boiling water bath for 5 minutes after water returns to boiling.
  If any jars fail to seal, refrigerate and use within 10 days or
  freeze for later use. Makes 3 1/2 cups.
 
  VARIATION:  You can substitute 1/2 cup low-methoxy pectin solution
  and 2 1/2 tsp calcium solution for the liquid pectin and glycerine,
  but add calcium after removing from heat.  If you plan to freeze the
  jelly, be sure to use the full amount of gelatin.
 
  NUTRITIONAL VALUE:  1 tb contains 20 Calories (protein 0, fat 0,
  carbohydrate 5 gm)  1 1/2 tbsp = 1/2 diabetic fruit exchange or 1/2
  bread exchange.  If salt is omitted, 1 1/2 tsp contain less than 1 mg
  sodium. Recipe contains 0 cholesterol.  1/2 tsp can be used without
  diabetic replacement.
 
  Use the full amount of gelatin for very firm jam or for freezing.
 
  Source:  Canning and Preserving Without Sugar by Norma M. MacRae, R.D.
  Third Edition 1993.
 
  Shared but not tested by Elizabeth Rodier, Oct 93