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Nov 02
| Ingredients |
|
| 4 |
each |
acorn squash |
|
| 1 |
teaspoon |
cinnamon |
|
| 1/4 |
teaspoon |
cloves |
|
| 1/4 |
cup |
butter |
|
| 3/4 |
cup |
maple syrup |
|
| 1/2 |
teaspoon |
nutmeg |
|
| 1/2 |
teaspoon |
salt |
|
| 2 |
each |
bacon slices, quartered |
|
|
|
|
|
| Directions:
|
A Christmas favorite.
Cut each squash in half; remove seeds and fibers.
Arrange the halves, cut side up in a large shallow baking pan.
In a small bowl, blend together the syrup, cinnamon, nutmeg, cloves, salt, and butter.
Spoon about 2 tbsp of the mixture into the hollow of each squash.
Top with a piece of bacon.
Add boiling water to pan, about 1 inch deep.
Bake in a preheated 350F oven until tender, about 1 hour.
|
Oct 18
|
2 To 3 Cucumbers; large
1 ts Salt
1 ts Sugar replacement;
1/4 c Vinegar
1/8 ts Fresh ground pepper
( I also add a little fresh Garlic to this) Score cucumbers with tines of fork.
Cut into very thin slices.
Sprinkle with salt.
Chill 2 hours; drain well.
Sprinkle with sugar replacement; add vinegar and pepper.
Marinate 30 minetes or more before serving.
Food Exchange per serving: NEGLIGIBLE CAL: NEGLIGIBLE Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O’Brion and her Meal-Master
|
Sep 22
|
2 1/2 tb Margarine
2 lb Carrots, sliced
1/4 c Apple juice
1 tb Lemon juice
2 tb Chives
1/2 c Almonds, sliced
Salt Heat margarine in a large skillet.
Add carrots & saute over moderate heat, stirring frequently, until tender-crisp & beginning to turn golden, about 10
to 15 minutes.
Add apple juice & saute, stirring until it is all absorbed.
Stir in the remaining ingredients, then transfer to a serving container.
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