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Recipe for eggplant

slice an eggplant about 3/8" thick.
mix 1/2 c. mayo with 2 T. dry onion soup mix
spread the slices with mayo mix.
dip the slices in a mixture of half bread crumbs and half parm. chees. Bake in 350* oven for about 20-25 min.



Cheezy Potatoes

1 lb. Velveeta cheese
1 stick butter or margarine
2 cups milk
2 lb. package frozen hash browns (cubes, not shredded)

Place frozen hash browns in a lightly greased (I spray it with butter flavor Pam) 9"x 13" pan. In a sauce pan, heat cheese, butter or margarine, and milk, over medium heat, just until cheese and butter are melted. Pour over potatoes, stir to cover all the potatoes, and bake at 350 for 1 hour.

This is yummy with my meatloaf! :o)(See main courses). I sometimes stir in a package of frozen peas before baking. Makes it really colorful, and you don't have to serve a vegetable side dish!


I found this recipe in a magazine and I want to share it with you all:

Baked Squash with Bay Leaves, Capers and Madeira
Serves 4

55 g butter, plus extra for the tray
2 round winter squashes (gem, sweet dumpling or other)
5 large fresh bay leaves, plus
4 small fresh bay leaves.
1 small garlic clove, crushed
1/2 shallot, finely chopped
1 generous tbsp drained capers
1 tbsp balsamic vinegar
5 tbsp Madeira
sea salt and freshly ground black pepper

Preheat the oven to 180 degrees C. (350 degr.F) gas mark 4.

Butter a baking tray. Cut the squashes in half, lengthwise and scoop out the seeds. Season lightly and put on the tray, cut-sides down, over 4 of the large bay leaves.

Bake for around 40 minutes (depending on the type of squash) until tender. Meanwhile, sauté the garlic and shallot in one-third of the butter over a low heat, until softened but not colored. Add the capers, the remaining large bay leaf, vinegar and Madeira. Bring to a simmer, then reduce the heat, extremely low. Cook for 3 minutes. Cover and keep warm.

Remove the squashes from the oven but leave the oven on.

Allow to cool a little, then scoop out the flesh in neat pieces, leaving the shells intact. In a bowl, toss the soft squash flesh in the hot sauce. Spoon back into the shells and place them on the baking tray. Dot with the rest of the butter and replace in the oven for a few minutes, until the butter has melted. Season lightly with salt and pepper. Serve very hot, decorated with small bay leaves.

Bon Appétit!



3 cups mashed sweet potatoes
1 cup sugar
2 eggs, beaten
1/2 stick of butter or margarine, melted
1 pinch nutmeg


1 cup of brown sugar
1/3 cup of flour
1 cup chopped pecans
1 stick of butter or margarine, melted

Mix filling ingredients and pour into 9" x 13" greased pan.
Mix topping ingredients together and sprinkle over filling.
Bake in 350 degree preheated oven for 35 to 45 minutes.

Servings: 6

1/2 cup cider vinegar
1/4 cup sugar
6 whole cloves
1 onion, peeled and chopped
1/2 cup water
1 head red cabbage, cored and shredded


In a small saucepan combine vinegar, sugar and cloves. Bring to a boil, reduce heat and simmer for 6 minutes. Remove cloves. Add onion and water and return to a boil. Reduce heat and simmer for 5 more mintues. Place cabbage in a large saucepan and pour hot vinegar mixture over the top. Cook until cabbage is wilted, but tender-crisp, about 5 minutes. Serve immediately.

German potato salad 1

1/2 lb Bacon,cut up and fried crisp
1/2 c Bacon grease
1/2 c Diced onion
1/2 c Chopped celery
3 tb Sugar
1 tb Flour
1 1/2 ts Salt
1 1/2 ts Celery seed
1 1/4 ts Pepper
1/3 c Vinegar
1/3 c Water
5 Or 6 medium cooked potatoes, -diced large
1 Package hot dogs (optional)

Saute onions and celery in bacon grease until tender. Add sugar, flour, salt, pepper, and celery seed. add water and vinegar. Cook until slightly thickened. Pour into potatoes combined with the bacon. Put into the bottom of a broiler pan, cover with the top. Place hot dogs on the top and broil 4" from heat.

“Quick Cooking” Magazine – 2000

Diabetic Exchanges
Serves: 8 … Ready in 1 hour or less

3 oz. light cream cheese, softened
1 c. skim milk
Egg substitute equivalent to 4 eggs
1/4 tsp. pepper
3 c. (12 oz.) shredded reduced-fat cheddar cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 small onion, chopped fine
5 fresh mushrooms, sliced

In a small mixing bowl, beat cream cheese. Add milk, egg substitute and pepper; beat until smooth.
Stir in remaining ingredients. Transfer to a 10-in quiche pan coated with nonstick cooking spray.
Bake at 350-F for 45-50 minutes or until a knife inserted near the center comes out clean.

Nutritional Analysis: One serving equals: 151 calories…404 mg sodium…14 mg cholesterol…8 gm

carbohydrate…18 gm protein…5 gm fat…2 gm fiber ++++ Exchanges: 1 starch…1 meat

Phyllis A.

German potato salad 2

2 lb Potatoes
1 t Salt
1/4 ts Pepper
1 t Dry mustard
1/2 ts Sugar
1/2 ts Flour
1/2 c Water
1/2 c Vinegar
1/4 lb Bacon
1 md Onion, cut fine

Cook potatoes in boiling salted water until tender. Drain, peel, and while hot, cut into 1/8 inch slices; sprinkle with the salt, pepper, mustard, sugar and flour. Heat water and vinegar to boiling point. Place bacon, sliced and chopped fine in skillet, fry light brown; add onions, brown slightly; add potatoes and the hot vinegar; heat through to absorb the vinegar and water; serve warm.

Baked Cauliflower

1 head cauliflower cut into florets
1 - 2 small zucchini squash, sliced
1 cup sharp cheddar cheese, shredded
1 cup sour cream
2/3 cup cornflakes, crushed
Salt and pepper to taste
Parmesan cheese, grated for topping

Place cauliflower in a saucepan and cover with water. Bring water to a boil and cook until cauliflower is crisp-tender. Drain off water and place cauliflower in a bowl.
Add squash, cheddar cheese, sour cream and salt and pepper and mix well. Pour into a greased baking dish and top with cornflakes and Parmesan cheese. Bake at 350 degrees for 30 minutes.



1/2 lb bacon
3 c diced cooked sweet potatoes
2 c pineapple chunks
1/2 c mayonnaise
1 Tbs. dijon mustard
2 Tbs. lime juice
1/2 tsp. freshly ground pepper
1/2 c macadamia nuts
romaine leaves

Cut the bacon slices into 1/2-inch pieces and fr in a skillet until well browned. Drain on paper towels.
Combine the bacon, sweet potatoes and pineapple in large mixing bowl and toss lightly.
In a small bowl combine the mayonnaise, mustard, lime juice and pepper.
Add dressing to the potato mixture and mix lightly but thoroughly.
Just before serving, stir in the macadamia nuts.
Serve the salad in a chilled salad bowl lined with romaine leaves.


“Quick Cooking” Magazine - May, 2000

Diabetic Exchanges
Serves: 13

4 c. reduced-sodium V-8 or tomato juice
2 cans (14-1/2 oz., each) Italian stewed tomatoes
1 can (16 oz.) kidney beans, rinsed and drained
1 can (15 oz.) garbanzo beans, rinsed and drained
2 medium carrots, thinly sliced
2 medium potatoes, cubed
1 large onion, chopped
1 green pepper, chopped
1 sweet red pepper, chopped
1 c. lentils
2 T. minced parsley
2 T. chili powder
2 tsp. dried basil
1 tsp. garlic powder
1 tsp. ground cumin
1 pkg. (10 oz.) frozen chopped spinach, thawed

1/2 c. light sour cream
1/2 c. low-fat plain yogurt
2 T. snipped chives

In a Dutch oven, combine the first 15 ingredients. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until lentils and vegetables are tender.
Stir in spinach; heat through. Combine topping ingredients; dollop about 1 T. on each serving.

Nutritional Analysis: One 1-cup serving equals: 216 calories…392 mg sodium…4 mg cholesterol…38 gm carbohydrate…12 gm protein…2 gm fat…12 gm fiber ++++
Exchanges: 2 starch…1 vegetable…1/2 meat

Healthy Eatin' Recipes..Phyllis A.

German Cole Slaw

Slice one head of cabbage, after removing the outer leaves and core. Put 1 sliced onion on top of cabbage. Sprinkle 2 tablespoons of sugar over the cabbage and onion

Boil together:

1 cup vinegar
3/4 cup oil
2 tsp. sugar
1 tsp. salt
1 tsp. dry mustard
1 tsp. celery seed

Pour dressing over cabbage. Place in refrigerator for 24 hours, stirring once or twice.

A small head of cabbage makes 6 - 8 servings.
If you want to make more, double, triple, etc. the ingredients.
What's left over will keep almost indefinitely in a covered jar in the refrigerator.



The secret to crisp latkes is the removal of as much liquid as possible from the ground potatoes. Serve these plain (they're a fine accompaniment to a roast with gravy), or with sour cream or applesauce.

2 pounds russet potatoes, peeled, diced 1 large onion, peeled, diced 1 egg 3 tablespoons all purpose flour 1 1/4 teaspoons salt 3/4 teaspoon pepper 1/2 teaspoon baking powder

10 tablespoons (about) vegetable oil

Preheat oven to 325°F. Place 2 baking sheets in oven. Line large bowl with towel. Finely grind potatoes and onion in processor (do not puree). Transfer to towel. Fold towel up around mixture; twist top, squeezing out all liquid into bowl. Let liquid stand 5 minutes. Pour off liquid, reserving any potato starch in bowl. Add potatoes to bowl. Mix in egg, flour, salt, pepper and baking powder.

Heat 6 tablespoons oil in large skillet over medium-high heat. Working in batches, drop 1 heaping tablespoon batter per pancake into hot oil.

Using back of spoon, spread to 2 1/2- to 3-inch rounds. Cook until brown, about 3 minutes per side. Transfer to baking sheets in oven.

Repeat with remaining batter, spooning off any liquid from surface of batter and adding more oil to skillet by tablespoonfuls as necessary. Serve hot.

Makes about 18.



1 c Pinto beans, dried
1 pn Chili powder
1 pn Cayenne pepper
1 t Cumin
1 Clove garlic, crushed
1 c Onion, diced
2 c Squash, diced
3 c Corn
1/2 c Red pepper, diced
1/2 c Green pepper, diced
1 pn Salt

Soak the beans overnight, then drain the water, rinse and add 3 1/2 cups of fresh water and the pinches of cayenne and chili powder. Bring to a boil and simmer for 1 hour.

Meanwhile, saute the garlic, onion, peppers, cumin and another pinch of cayenne until the onions are soft. When the beans are soft, stir in the sautéed onions. Then add the squash on the top and cook until tender, about 15 minutes. Next, add the corn and cook for 10 more minutes.
Finally, add the salt and mix the casserole together. Garnish with lots of chopped parsley or scallions. Serve hot with tortillas and a salad. Makes great leftovers too!


Home-Style Cheddar Scalloped Potatoes

4 tsp. cornstarch
1 can fat-free evaporated milk (12 ounces)
1/3 cup chopped onions
1/4 tsp. salt
1/8 tsp. pepper
1 cup shredded reduced-fat sharp cheddar cheese (4 ounces)
3 med. potatoes, peeled and thinly sliced (3 cups)

Preheat oven to 350 degrees. Spray a 1 quart casserole dish with nonstick spray.
Combine the cornstarch and 2 Tbs. of the milk until smooth. Add cornstarch mixture, onions, salt, pepper, and remaining milk to a med. sauce pan.
Cook and stir over med. heat until thickened and bubbly, then cook for 1 minute longer. Remove from heat and stir in 3/4 cup of the cheese until melted.

Place half of the sliced potatoes in the prepared casserole dish. Cover with half the sauce.
Repeat the layers and sprinkle the remaining 1/4 cup of cheese on the top layer. Cover with lid or foil and bake for 35 min. Uncover and bake for 30 min. longer, or until the potatoes are tender. Let stand for 5 min. before serving.

Serves 4


Bean Burrito Casserole


1 onion, chopped fine
4 garlic cloves, minced
3 tbs. olive oil
2 (1-pound) cans black, pinto, or pink beans, rinsed and drained
1 cup tomato sauce
2 tsp. ground cumin 4 fresh or pickled jalapeño chilies if desired, seeded and chopped (WEAR RUBBER GLOVES!)
1/4 cup fresh coriander, chopped if desired
12 (7 to 8inch) flour tortillas warmed
1-1/2 cups grated Monterey Jack (about 6 ounces)
guacamole and tomato salsa as accompaniments

In a large heavy skillet cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened, add the beans, and mash about half of them coarse with the back of a wooden spoon. Add the tomato sauce, the cumin, the chilies, and salt and black pepper to taste, simmer the mixture, stirring, for 3 to 5 minutes, or until it is thickened slightly, and stir in the coriander.

Working with 1 warmed tortilla at a time and keeping the others covered, spread about 3 tablespoons of the filling down the center of each tortilla and roll the tortillas, enclosing the filling but keeping the ends open. Arrange the burritos, seam sides down, in one layer in a baking dish, sprinkle them with the Monterey Jack, and bake them, covered with foil, in the middle of a preheated 350°F. oven for 10 minutes. Serve the burritos with the guacamole and the salsa.



1/2 cup cider vinegar
1/4 cup sugar
6 whole cloves
1 onion, peeled and chopped
1/2 cup water
1 head red cabbage, cored and shredded


In a small saucepan combine vinegar, sugar and cloves. Bring to a boil, reduce heat and simmer for 6 minutes. Remove cloves.
Add onion and water and return to a boil. Reduce heat and simmer for 5 more mintues.
Place cabbage in a large saucepan and pour hot vinegar mixture over the top. Cook until cabbage is wilted, but tender-crisp, about 5 minutes. Serve immediately.

Servings: 6


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