In this issue:

Thursday's Diabetic Recipe: *Ham & Eggs Bravo*
Requests & Replies from Subscribers:  Coconut "Joy" Balls

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* Exported from MasterCook *

Ham and Eggs Bravo

Recipe By : Real Food for Real People
Serving Size : 8        Preparation Time :0:00
Categories : Breakfast                    Diabetic
Low Carb

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Flour
1/4 teaspoon Salt
2 dashes Black Pepper
1/2 cup Mayonnaise, imitation, no cholesterol
2 cups Milk
1/4 pound American Cheese -- cubed
1/4 cup Sliced Green Onions
1/4 cup Chopped Pimientos
1 pound Turkey Ham -- cubed
4 large Hard-Boiled Eggs -- sliced
4 English Muffins -- split, toasted conventionally

Blend flour, salt and pepper into mayonnaise; gradually add milk. Heat, uncovered, in
Microwave Oven until thickened 1 1/2 minutes; stir. Add cheese and heat, uncovered, in
Microwave Oven until melted, approximately 1 1/2 more minutes. Add onion, pimiento, turkey
ham and eggs. Heat, uncovered, in Microwave Oven 2 to 4 minutes or until heated through.
Serve hot on split & toasted muffins.


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

Per Serving (excluding unknown items): 384 Calories; 22g Fat (52.9% calories from fat); 21g
Protein; 24g Carbohydrate; 1g Dietary Fiber; 160mg Cholesterol; 1260mg Sodium.

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

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

I love this site and I am wondering if anyone has a recipe for coconut chicken. Thanks!

Debbie

I want to make homemade macaroni & cheese- do you have a good recipe for one similar to the
Velveeta Shells mix you can buy? That is the only one my kids will eat, so I don't dare do
anything too different. Thank you!

Raedeen

Kaylin,

I LOVE the breakfast quiche served at one of our local restaurants, but I don't love the cost
of going out. Can you send me recipes for quiche that are not too hard to make? Thanks!

Penny

~ Subscriber Responses ~
 

For Chantelle, who requested fruit salad recipes. They are both absolutely delicious!

Fruity Chicken Salad 4 Servings

2 cups corkscrew macaroni
1 (15-1/4 oz.) can pineapple tidbits, drained
2 cups chopped, cooked chicken
1/2 medium cantaloupe, cubed
1 cup seedless green or red grapes, halved
1/2 cup sliced celery
1/2 cup mayonnaise
2 tsp. curry powder (Jamaican)

Cook macaroni as pkg. directions; drain; run under cold water; drain again. Large bowl:
cooked pasta, pineapple, chicken, cantaloupe, grapes, & celery.

Dressing: In a small bowl:
mayonnaise, curry & 1/8 tsp. salt. -- Add to fruit mixture; stir to coat. Cover; chill 2-24
hours.

**1/2 cup peanuts, cashews or chopped walnuts.

To serve, stir in nuts. Serve on salad plates.

Curried Chicken/fruit Salad (4 Servings)

1 large orange
1 medium banana
4 cups torn mixed salad greens
12 oz. cooked chicken, cubed (2 cups)
1/2 of 8 oz. can (1/2 cup) jellied cranberry sauce, chilled; in 1/2" cubes
1/4 cup light or brown raisins
1/4 cup salted peanuts
1/2 cup mayonnaise
1/2 of an 8 oz. carton (1/2 cup) orange or strawberry-banana yogurt
1/2 - 1 tsp. curry powder

Section orange over bowl to catch juice. Slice banana diagonally; dip in reserved O.J.
Place greens in large salad bowl. Arrange orange sections, banana, chicken, cranberry cubes,
raisins and peanuts atop greens; chill. Dressing: Combine mayo., yogurt & curry.; chill.
Pass dressing w/salad.

Shirley in Maine                  sedwards44@yahoo.com
 

NO-BAKE PEANUT BUTTER LOGS

1 3/4 cup sifted powdered sugar
1/4 cup butter or margarine, melted
1 cup crunchy peanut butter
2 cups crisp rice cereal
commercial chocolate frosting

Combine powdered sugar and melted butter in a large mixing bowl and beat with an electric
mixer until smooth. Stir in cereal and peanut butter (mixing with hands if needed). Shape
dough into 1 1/2 x 1/2-inch logs. Chill. Spread tops with frosting. Yields about 80 logs.

Coconut "Joy" Balls

A homemade version of this favorite treat.

2 cups butter, melted
2 lbs. powdered sugar
12 oz. coconut
1 tsp. vanilla extract
5-1/2 oz. sweetened condensed milk
chocolate, melted

Mix ingredients and chill for two hours. Form into balls and put in freezer for two hours.
Remove from freezer and dip each ball into your favorite type of chocolate. Place on wax
paper and chill.

Crisp Balls
Mix two-parts chocolate and one-part crisp rice in a mold and allow to cool.

Patty                 pkift@evenlink.com
 

Magic Cookie Bars

Serve these bars warm with vanilla ice cream and topped with chocolate sauce and "magically"
it becomes a fancy restaurant dessert.

1/2 cup butter
1-1/2 cup graham cracker crumbs
14 ounce can sweetened condensed milk
1 cup (6 ounces) semisweet chocolate chips
3-1/2 ounce can (1-1/3 cups) flaked coconut
1 cup walnuts or pecans, chopped

Preheat oven to 350 degrees. Place butter in a 9X13 baking pan. Melt in oven. Remove pan from
oven and carefully tilt pan to spread melted butter around. Sprinkle graham cracker crumbs
over melted butter. Pour sweetened condensed milk over the crumbs. Top with remaining
ingredients. Bake 25 minutes. Cool. Cut into bars.

Sher                        sher@neo.rr.com
 

Kaylin,

This is for Suzanne who needs casserole recipes. This is one my husband just loves. It's kind
of like lasagna but much easier. To give credit where credit is due, I got this from a woman
named Joanne from World Wide Recipes.

Sylvia From Illinois                            SylviaWil@aol.com

* Exported from MasterCook *

SOUR CREAM NOODLE BAKE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Sunday Dinner Recipes
Week Night Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces Extra Wide Egg Noodles
1 cup chopped green onions
1 cup sour cream
1 cup cottage cheese
1 lb. Lean ground beef
1 cloves fresh chopped garlic (use as much as you like) -- (1 to 2)
8 ounces tomato sauce
2 cups shredded cheddar cheese
1/2 cup parmesan cheese

Preheat oven to 350 degrees Fahrenheit. Cook egg noodles according to package directions and
drain. In the same pot that you cooked the noodles in add the green onions, sour cream, and
cottage cheese and stir until combined. Meanwhile, brown ground beef and garlic in skillet
until brown. Drain any excess grease. Add the tomato sauce to the meat and garlic. In a 2
quart oven-proof pan (I like to use a 2 1/2 qt. Casserole dish), put a layer of the noodle
mixture on the bottom. Put half the meat mixture on top of the noodles, spreading all the
way to the edges. Add a thin layer of the shredded cheddar cheese and a heavy sprinkling of
the parmesan cheese. Add another layer of noodles, meat, then cheeses. Add the final layer
of noodles and some more cheese on top. (If you have extra noodle mixture, try some just
like that-it's delicious. I always try to leave some so I can have a bite or two.) Bake at
350 for 30-35 minutes until bubbly. Cut into squares and serve with garlic bread and a fresh
green salad.

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