Braille Monitor December 1986
(Note: Diabetes is one of the leading causes of blindness. It follows that a sizable number of Federationists are diabetic. Not only diabetics but also many other people are interested in desserts which are low in calories and require little or no refined sugar. The following three recipes were taken from the October-December, 1986, Voice of the Diabetic, which is the newsletter of the Diabetic Division of the National Federation of the Blind.)
SUGARLESS PUMPKIN PIEFrances Allen
Put these ingredients into your blender in this order: 1 16-ounce pumpkin or 1-1/2 cups of fresh cooked pumpkin; 2 teaspoons Sweet-N-Low; 1/2 teaspoon of each of these: salt, ginger, nutmeg. Spoon stir spices into pumpkin: 2 teaspoons cinnamon, 2 eggs, 1 14-ounce can skim evaporated milk. Instructions: Mix on medium speed. Pour into unbaked pie crust. Bake at 425 degrees for 15 minutes. Bake longer if needed. If knife comes out clean after insertion, pie is done. When cooled, Equal may be sprinkled over pie. Top cooled pie with D-Zerta whipped topping mix.
Yield, number of servings: 8. Diabetic exchanges: 1-1/2 bread; 1-1/2 fat. Number of calories per serving: 185.
DIABETIC GRANOLA BARS
Ken & Linda Carstens
3/4 cup grapenuts
1-1/4 cups uncooked rolled oats 1/2 cup raisins
1/2 cup peanut butter
2 teaspoons vanilla
2/3 cup water
4 teaspoons honey
Instructions: Mix together, adding water last. Some people prefer to use a little less water. Divide into portions and freeze. Eat frozen. Yield, number of servings: 12. Calories per serving: 157. Diabetic exchanges: 1/2 medium fat meat, 1 bread, 1/2 fat, 1/2 fruit.
Randolph, New Jersey
4 cups peeled, sweet apples
1/4 cup water or apple juice
4 teaspoons brown sugar substitute
2 teaspoons lemon juice
3/4 teaspoons cinnamon
1/2 cup oatmeal, uncooked
2 tablespoons chopped walnuts
1 tablespoon brown sugar substitute
1 tablespoon soft vegetable oil margarine
Instructions: Combine apples, water (or juice), brown sugar substitute, lemon juice, and cinnamon; toss lightly to coat apples. Layer on bottom of 8inch baking dish.
Heat oven to 375 degrees. Combine oats, nuts and brown sugar substitute. Add margarine and mix well. Sprinkle over apples. Bake about 30 minutes. Serve warm or chilled. Number of servings: 4. Calories per serving: 201. Diabetic exchanges: 1-1/2 fat, 1 fruit.
(Note: The following recipes are submitted by Tony Sohl, who is a memberof the Tempe-Mesa Chapter of the National Federation of the Blind of Arizona.)
1-1/2 pounds ground beef
1/4 cup instant onions
1/4 cup chopped green pepper
1 8-oz. can tomato &mushroom sauce
1 8-oz. can green beans (drained)
1/4 tsp. cumin seed or powder
1 can Pillsbury Crescent Rolls
1 egg (slightly beaten)
2 cups shredded cheese
METHOD: 1. Brown and drain beef. 2. Stir in remaining ingredients except egg and cheese. 3. Place flat crescent rolls in greased 10-inch pie plate. 4. Pour in meat mixture. Pour egg evenly over all. 5. Bake at 350 degrees for 30-45 minutes. 6. Top with cheese and let sit.
FOOTNOTE: Instead of the tomato sauce with mushrooms just use 1 3-ounce can of tomato sauce and 1 4-ounce can of mushrooms.
NO PEEK BEEF CASSEROLE
2-pounds stew beef cut in 1-inch pieces
1 envelope onion soup mix
1 can cream of mushroom soup
1 4-ounce can of mushrooms
1/2 cup red wine (optional)
1. Combine all ingredients in crockpot. Stir together well. 2. Cover and cook on low 8 to 12 hours (high 5 to 6 hours). Serve over noodles or rice.
In a non-stick skillet combine:
16-24 ounces cooked ground beef
2 tablespoons dry onion flakes
1/2 cup tomato sauce
1/2 teaspoon dry mustard
1 rib celery, chopped
1/2 green pepper, chopped
2 teaspoons dry parsley
1 tablespoon Worcestershire sauce
Cook over medium heat for 10 minutes, stirring occasionally, Serve on hamburger buns.
In a baking dish: four whole chicken breasts, skinned, meat side down. Bake at 375 degrees for 30 minutes.
Combine in small saucepan:
1 cup crushed pineapple with juice
2 tablespoons soy sauce
1 medium green pepper, chopped
1/2 teaspoon pepper
Heat sauce until hot. Add: 4 teaspoons cornstarch dissolved in 1/2 cup water. Stir until thickened. Turn chicken over and pour sauce over and return to oven for 30 minutes.