|
|
|
|
|
Apple Squares |
Ingredients |
- 1 cup sifted all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup butter or margarine, melted
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup chopped apple
- 1/2 cup finely chopped walnuts
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
|

 |
|
Procedure |
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch pan. Sift together flour, baking powder, salt, and 1/4 teaspoon of cinnamon; set aside.
2. In a large bowl, mix together melted butter, brown sugar, and 1/2 cup of white sugar with a wooden spoon until smooth. Stir in the egg and vanilla. Blend in the flour mixture until just combined, then stir in the apples and walnuts. Spread the mixture evenly into the prepared pan. In a cup or small bowl, stir together the remaining cinnamon and sugar; sprinkle over the top of the bars.
3. Bake for 25 to 30 minutes in preheated oven; finished bars should spring back when lightly touched. Cool in the pan, and cut into squares. |
|
Apple Carrot Muffins
|
|
Ingredients |

 |
- 1 3/4 cups raisin bran cereal
- 1 1/4 cups all-purpose flour
- 3/4 cup sugar
- 1 1/4 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 egg
- 3/4 cup buttermilk
- 1/4 cup canola oil
- 3/4 cup finely chopped peeled tart apple
- 3/4 cup grated carrots
- 1/4 cup chopped walnuts
|
|
Procedure |
1. In a bowl, put together the first six ingredients. In a small bowl, beat the egg, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in apple, carrots and walnuts.
2. Fill paper-lined muffin cups or cups coated with nonstick cooking spray three-fourths full. Bake at 400 degrees F for 20-23 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutritional Analysis: One muffin equals 199 calories, 7 g fat (1 g saturated fat), 18 mg cholesterol, 256 mg sodium, 32 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1/2 fat. |
|
Back to Top |
Tomato
And Strawberry |
Ingredients |
- 1 pint cherry tomatoes
- 1 large honeydew melon (about 4 1/2
pounds)
- 1 large cantaloupe (about 3 pounds)
- 1/4 cup red currant or apple jelly
- 1 teaspoon salt
- 1 teaspoon coarsely ground black pepper
- 1 bunch spinach
|
 |
Procedure |
| With fingers, slip cherry tomatoes
from their skins one at a time; place
in colander to drain off excess liquid.
Cut each melon in half; discard seeds.
With melon baller, scoop melons into
balls; reserve any remaining melon
for use another day. Place melon balls
in bowl with cherry tomatoes. Cover
and refrigerate melon-ball mixture
if not serving right away.Amount of
calories based on individual serving, |
| Calories: 125
Total Fat: 1 g
Cholesterol: 0 mg
Sodium: 340 mg |
|
Avocado Mango Salsa
|
Ingredients |
- 1 avocado - peeled, pitted and diced
- 1 lime, juiced
- 1 mango - peeled, seeded and diced
- 1 small red onion, chopped
- 1 habanero pepper, seeded and chopped
- 1 tablespoon chopped fresh cilantro
- salt to taste
|
 |
Procedure |
| Place the avocado in a serving bowl, and mix with the lime juice. Mix in the mango, onion, habanero pepper, cilantro and salt. |
|
Back to Top |
Baked Pineapple
|
Ingredients |
- 1 lg Crushed pineapple
- 2 tb Flour
- 3 Eggs
- 1/4 Stick oleo
- 3 sl Bread
|
 |
|
Procedure |
| Beat eggs and flour, then pineapple.
Pour into greased casserole. Melt
oleo; add bread that has been cubed.
Pour on crest of pineapple. Bake for
45 minutes at 350 degrees. Serve hot
with animal protein. |
|
Avocado, Tomato and Mango Salsa
|
Ingredients
- 1 mango - peeled, seeded and diced
- 1 avocado - peeled, pitted, and diced
- 4 medium tomatoes, diced
- 1 jalapeno pepper, seeded and minced
- 1/2 cup chopped fresh cilantro
- 3 cloves garlic, minced
- 1 teaspoon salt
- 2 tablespoons fresh lime juice
- 1/4 cup chopped red onion
- 3 tablespoons olive oil
Procedure
- In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic.
- Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving.
|
|
| |
Back to Top |
|
|
|
|
|
|
|
Special fruits for this week
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| |
|