Recipes Included On This Page Oktoberfest Roast Pork Old Fashioned Bread Pudding Orange and Red Onion Salad Orange Onion Chicken* Orange Worms Orange-Date Bars Our Apple Crisp Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Oktoberfest Roast Pork Recipe By :Carol Stevens - Basye, Virginia Serving Size : 12 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound dry navy beans 1 teaspoon rubbed sage 1 teaspoon salt -- optional 1/2 teaspoon pepper 1/8 teaspoon ground allspice 1 Dash cayenne pepper 1 boneless rolled pork loin roast (3 pounds) 2 tablespoons cooking oil 2 tablespoons chopped fresh parsley 1/2 cup chicken broth 2 medium tart apples -- cut into wedges 1 large red onion -- cut into wedges Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Meanwhile, combine sage, salt if desired, pepper, allspice and cayenne; rob over roast. In a Dutch oven, brown roast in oil on all sides; drain. Drain beans and discard liquid; stir parsley into beans. Place beans around roast. Stir in broth. cover and simmer for 2 hours or until a meat thermometer reads 150F. Place apples and onions on top of beans; cover and simmer for 30 minutes or until beans are tender and meat thermometer reads 160F- 170F. Let stand 10-15 minutes before slicing. Source : "Taste of Home Oct/Nov 97" Kim C. Contributed to the FareShare Gazette by Neris; 27 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Old Fashioned Bread Pudding Recipe By :Down-Home Diabetic Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups skim milk 1/2 cup egg substitute 1 teaspoon vanilla extract Artificial sweetener equivalent to 1 teaspoons sugar 4 slices stale bread -- cut into 1-inch cubes 2 tablespoons raisins 1/2 teaspoon ground cinnamon Combine milk, egg substitute, vanilla and sweetener in a bowl. Add bread cubes and raisins; stir gently. Pour into a 1-quart baking dish coated with non-stick cooking spray. Sprinkle with cinnamon. Place in a shallow pan; add 1 inch of water. Bake at 350F for 50 minutes or until a knife inserted near the center comes out clean. Source : "Down-Home Diabetic Cookbook" Per serving: 117 Calories (kcal); 3g Total Fat; (23% calories from fat); 7g Protein; 16g Carbohydrate; 2mg Cholesterol; 172mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Use an artificial sweetener recommended for baking, such as Sweet 'N Low or Sweet One. Kim C. archangl@cyberstreet.com Contributed to the FareShare Gazette by Neris; 27 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange and Red Onion Salad Recipe By :Down-Home Diabetic Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons fresh lemon juice 1 teaspoon Dijon mustard 1/2 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon white pepper 1/2 cup vegetable oil 1 bunch romaine lettuce -- torn into bite-size pieces 2 medium oranges -- peeled and sectioned 1 small red onion -- thinly sliced In a small bowl, combine first five ingredients. Beat in oil. Combine lettuce, oranges and onion. Toss with dressing. Serve immediately. Source : "Down-Home Diabetic Cookbook" Per serving: 213 Calories (kcal); 19g Total Fat; (74% calories from fat); 3g Protein; 11g Carbohydrate; 0mg Cholesterol; 200mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 3 1/2 Fat; 0 Other Carbohydrates Kim C. archangl@cyberstreet.com Contributed to the FareShare Gazette by Neris; 27 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - -
	* Exported from MasterCook * Orange Onion Chicken* Recipe By :Alcy Thorne - Los Molinos, California Serving Size : 4 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 boneless skinless chicken breast halves -- (1 1/4 pounds) 2 tablespoons cooking oil 1 1/4 cups water -- divided 1/2 cup orange juice 1/4 cup chopped onion 1/4 cup reduced-sodium fat-free chicken broth 1/4 teaspoon ground ginger -- (1/4 to 1/2) 2 tablespoons cornstarch 2 oranges -- peeled and sectioned In a skillet, brown the chicken in oil; drain. Add 1 cup water, orange juice, onion, broth and ginger. Cover and simmer until chicken juices run clear, 20-25 minutes. Remove chicken; keep warm. Mix cornstarch with remaining water; stir into skillet. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Add the orange sections and heat through. Serve over the chicken. Source : "Taste of Home Dec/Jan 96" Per serving: 255 Calories (kcal); 8g Total Fat; (30% calories from fat); 28g Protein; 16g Carbohydrate; 68mg Cholesterol; 80mg Sodium Food Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat; 0 Other Carbohydrates NOTES : Diabetic Exchanges: One serving equals 4 very lean meat, 1 fruit, 1 fat; also, 239 calories, 68 mg sodium, 73 mg cholesterol, 16 gm carbohydrate, 28 gm protein, 7 gm fat Kim C. Contributed to the FareShare Gazette by Neris; 28 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange Worms Recipe By : Serving Size : 13 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans Apricot halves packed in light syrup 4 Envelopes unflavored gelatin 2 cups Orange juice Wiggle these worms anyway you want on your plate. If you like, give them 'eyes' made from licorice bits. Place apricots in colander and let drain. Place drained apricots in food processor, cover, and whirl until well blended. Place gelatin in 3 quart pan, add orange juice, and let stand for 5 minutes to soften gelatin. Place pan on burner and bring to a boil over med/high heat, stirring with whisk. Turn off burner and remove pan to rack. Add apricots and mix with whisk until well blended. Pour into baking pan, cover with plastic wrap, and refrigerate for about 4 hours, until set. Use butter knife to cut gelatin crosswise into 9 inch long, 1 inch wide strips. (you should have about 13 strips) Use pancake turner to remove strips to serving plate. Use your hands to twist strips into worm shapes. Makes 13 worms. From http://www.garvick.com/recipes/meal-master.htm?adm. Posted by Pat Evans Per serving: 17 Calories (kcal); trace Total Fat; (3% calories from fat); trace Protein; 4g Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Contributed to the FareShare Gazette by Neris; 26 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Orange-Date Bars Recipe By :Down-Home Diabetic Cookbook Serving Size : 0 Preparation Time :0:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup chopped dates 1/3 cup sugar 1/3 cup vegetable oil 1/2 cup orange juice 1 egg -- beaten 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1 tablespoon grated orange peel 1/2 cup chopped pecans In a saucepan, combine dates, sugar, oil and juice. Cook for 5 minutes to soften dates. Cool Add egg; mix well. Combine all remaining ingredients and stir into date mixture. Spread into an 8- inch square baking pan coated with non-stick cooking spray. Bake at 350F for 25-30 minutes. Cool before cutting. Description : "If you're looking to serve a lighter, more nutritious dessert, you'll appreciate this recipe. It's an appealing old- fashioned dessert that's full-flavored." Source : "Down-Home Diabetic Cookbook" Yield : "3 dozen" Kim C. Contributed to the FareShare Gazette by Neris; 28 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Our Apple Crisp Recipe By :Michael McLaughlin Serving Size : 8 Preparation Time :1:00 Categories : Volume 3-10 Oct. 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 Apples -- Sliced and peeled 1 Cup Brown Sugar 3/4 Cup Quaker Oats 3/4 Cup Flour 1/4 Cup Raisins, seedless 1 Teaspoon Cinnamon 1 Teaspoon Nutmeg 1 Stick Butter -- Melted 1/4 Cup Pineapple Juice, or Rum Preheat oven to 375 degrees F. Put apple slices in 11" X 7" pan. Sprinkle raisins over apple slices and mix lightly. Blend together remaining dry ingredients, add butter and mix well. Cover apples and raisins evenly with the "Crisp" mixture. Pour juice or rum over all. Bake for 35 minutes. Contributed to the FareShare Gazette by Michael McLaughlin; 10 October, 2000. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - NOTES : Wonderful with fresh whipped cream.

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