In this issue:

Thursday's Diabetic Recipe: *Chicken Dijon Pasta Salad*
Requests & Replies from Subscribers:  Bath Salts

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* Exported from MasterCook *

Chicken Dijon Pasta Salad

Recipe By : Real Food for Real People
Serving Size : 4 Preparation Time :0:00
Categories : Chicken                    Diabetic
Low Carb               Pasta
Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 ounces Rotini -- uncooked
1 cup Yogurt, skim milk -- plain
1/3 cup Wheat Germ
3 tablespoons White Wine Vinegar
1 tablespoon Dijon Mustard
1/8 teaspoon Black Pepper
1 pound Chicken Breast Halves without skin -- cooked & diced
3/4 cup Broccoli Florets -- diced
1 medium Tomato -- chopped & seeded
1/3 cup Red Onion -- chopped

Cook pasta according to package directions. In medium bowl, combine yogurt, wheat germ,
vinegar, mustard and pepper; mix well. Add pasta and remaining ingredients: toss to coat.
Serve immediately or chill before serving. Sprinkle with additional wheat germ before
serving if desired.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 294 Calories; 3g Fat (9.0% calories from fat); 31g
Protein; 35g Carbohydrate; 3g Dietary Fiber; 54mg Cholesterol; 163mg Sodium.

Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

I would love recipes for low-carb cheesecake! I ate some at a restaurant and it was so
delicious! It had nuts in the crust and a cinnamon taste that was very subtle. Thank you
for any help.

Carol

Kaylin,

My husband and I took a cruise to Alaska and while we were there we were served a side dish
that appeared to be similar to rice pilaf, but it also contained black beans. Do you or
your readers have a recipe for this? Thanks!

Olivia

Hi Kaylin,

I am four months pregnant and craving a recipe from long ago that I cannot find now of
course! Hopefully one of the RF4RP subscribers used to sell Tupperware, or bought a stack
cooker in the early 90s. The recipe I'm looking for is one of the featured ones with the
original stack cooker from the stack cooker cookbook by Carolyn Dodson. It's the Italian
pasta that went in the bottom part of the stack cooker underneath the layer with the chicken
and Italian vegetables and pears with cinnamon and grenadine. From what I remember, the
pasta was the corkscrew kind, with some kind of canned tomatoes, Italian seasoning, and
maybe chicken bouillon. It was a little spicy too and was a great, healthy side dish. I
haven't been able to recreate it at home from memory, so I'm hoping one of your subscribers
has this and can help me satisfy this craving! Thanks in advance!

Vicki
 

~ Subscriber Responses ~
 

Back in May, Rachel requested a recipe for Baked Pineapple. I don't think that there was a response. This is very simple, but oh so good! My cousin, Nina, took this to a family reunion years ago and my mother came home with the recipe. It was the "hit" of the day.

BAKED PINEAPPLE

1 (15 1/2 -20 oz) can pineapple chunks, drained
3/4 C. sugar
3 Tbsp. flour
1 C. shredded cheddar cheese

Mix together and put into a pie plate (sprayed with PAM).

Topping Mix:
1 1/2 C. crushed Ritz crackers
1/2 stick margarine, melted

Bake 15 minutes at 350 degrees.

htrimmier@sbcglobal.net
 

Kaylin,

I love getting this from you. I am on a fat and sugar free diet. Very hard so it is a
good think I like veggies ha-ha. I love recipes that I can "skinny-down" by lowering the
sugar and fat. You and your reader responses give me good ideas.

Who said: I need ideas for side dishes for a "Make It Yourself Peanut Butter Sandwich" bar.
A variety of peanut butter types, berry jams, and gourmet breads will be used. What goes
with this???

I tried a recipe that called for sliced pears on a peanut butter sandwich. I didn't have
any so I drained a can of pears very well. It was fantastic. Nobody believes me until they
try it. I am on a very strict diet and even I can have this. I liked it toasted. Also, I
never use cheap soft white bread but you could. Hey, I think I will try sliced peaches next.
Or, even better, apricots !!

Pat                   PTALSMA@stilesmachinery.com
 

Re: Bath Salts for Prue

Here are 4 different bath salt recipes which I have no idea where they came from. Somewhere
I had a suggestion to mix bath salts on lowest speed of a hand mixer to mix color/fragrance
evenly. Check for pretty jars at 99 Cent Stores or the like, and yard sales. No point in
spending more on the container than the contents.

Bath Salts

In answer to today's question on how to make bath salts, it is the easiest thing you will
ever do. Take a mixing bowl, put in two [2] cups of Epsom salts, Add 1 Tablespoons Glycerin
[can be found at drug stores or Wal-Mart.] Drop into mixture food coloring to get the color
that you want. Gauge this by mixing with your food mixer and mix until you get a nice even
color that is the shade you want. When this mixture is the color that you want, add a few
drops of fragrance. This can be found at any craft store or Wal-Mart, continue mixing until
all of the lumps are out, the mixture is a nice smooth even color, and you have it. You
will need to either add or subtract the fragrance and the color to suit your own taste.
Have fun, I have made literally hundreds of small bottles of this and use them for gifts.

Relaxing Bath Salts

One-pound baking soda,
1 tablespoon dried lavender or rose petals,
8 drops lavender essential oil,
8 drops geranium essential oil.

You will need a ceramic or glass bowl, a wooden spoon, and a large sterilized glass jar with
a tight fitting lid. Place the baking soda and dried petals in the bowl, all the essential
oils, and mix thoroughly with the wooden spoon to combine. Pour the salts into the jar and
keep in a cool dark place, handy to the bath. Makes enough for about 5 baths using 2
handfuls to the bath.

Earth Bath Salts

1/2 cup Epsom salts
1-cup baking soda
1/2-cup rock salt
1/2 tsp vitamin E
2 tsp light oil (almond, sunflower...)
20 drops Patchouli essential oil
15 drops Cypress essential oil
5 drops Vetivert essential oil
Green Food coloring

Mix all salts & baking soda together. Then combine oil, essential oils, vitamin E & a few
drops of coloring in a separate bowl. Add liquid to salts and mix thoroughly. You can add
more green food-coloring if desired, but I find it nicer when it's a very light green as it
does not look as artificial. To use: Add a few heaping tablespoons to bath.

To Make Bath Salts:
Mix 8 cups Epsom salts with one-cup baking soda. Add 1 tbsp glycerin and perfume oil or a
flavored extract (like vanilla), a drop or two or three of food coloring. Perfume amount
depends on personal preference. Mix thoroughly, and put in pretty jars.

Mary in Azusa                     Tis1947@aol.com
 

To make jam for the first time, it would be advisable to have an experienced person assist
to prevent accidents and ensure the end result turns out satisfactorily. It's not rocket
science but there is a bit of skill involved.

The stirring after adding the pectin is to prevent the fruit from floating to the top of the
jar after sealing. If properly sealed jams will keep for a year, but usually are eaten up
before then. Homemade jam is always a welcome gift-- the flavor is much better than the
commercial stuff.

There is also a method that does not use pectin but it takes much longer cooking time. Certo
is one brand of liquid pectin. There is another in USA but I forget the name. My wife tried
the pectin crystals once but the jam burned too easily so she has stayed with the liquid
variety.

There is an uncooked method but it requires refrigeration after sealing in jars. Any lids
that do not stay sealed (the lids pop up in the center) require that those jars be
refrigerated -- or eaten right away!

Blackberry Jam

3 3/4 cups crushed berries (pick about 5 cups to have enough)
1/4 cup lemon juice
6 1/2 cups granulated sugar
1 pouch liquid Certo pectin

Crush berries and sieve about half of the fruit if you don't like seeds in the jam.. In a
large pot stir together the fruit, sugar, and lemon juice. Bring to a boil over high heat.
Boil hard one minute. Remove from heat and stir in the Certo pectin. Stir for five minutes
and skim off any froth/foam with a large long-handled spoon. Pour jam into warm sterilized
glass jars to within 1/4 inch to top. Cover with prepared lids and screw rings on tightly.
Yield: approx 8 cups


This recipe is a favorite of our daughter's, so Mom has to make some every year or two for
her to take back to Texas.

Blueberry-Lime Jam

4 1/2 c crushed fresh blueberries (approx 6 c whole)
1 Tbsp grated lime peel (use a zester if possible)
1/3 c fresh lime juice (2 limes, approx)
7 c sugar
1 bottle/package (2 pouches) Certo

Wash and drain blueberries. Crush in a large bowl with a potato masher or buzz in a food
processor to produce the required 4 1/2 cups. In a large pan place berries, lime peel, lime
juice and sugar, mixing well. Bring to a boil, stirring until the sugar is dissolved, then
bring mixture to a full, rolling boil. Boil hard for one minute. Remove from heat and stir
in the Certo. Stir for a few minutes to cool slightly and skim as necessary. Carefully
ladle into warm sterilized jars. Leave 1/4 inch headspace. Seal with jar lids, processed in
hot water according to instructions on their package. (If using paraffin wax to seal, leave
about 1/4 inch headspace.)
Yield: approx five 12 oz jars.

Jack Poulter On an Island in the Pacific                           jpoulter@islandnet.com
 

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