In this issue:

Thursday's Diabetic Recipe: *Garlic Chicken for Two*
Requests & Replies from Subscribers:   Easy Pizza Crust

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* Exported from MasterCook *

Garlic Chicken for Two

Recipe By : Real Food for Real People
Serving Size : 2     Preparation Time :0:00
Categories : Chicken                          Diabetic
Low Carb                       Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Chicken Breast Halves without skin -- boneless
2 tablespoons Butter
1 clove Garlic -- minced
1 medium Sweet Onion -- sliced
2 Cloves
1 Bay Leaf -- broken in half
1/2 teaspoon Salt
1/2 teaspoon Black Pepper -- freshly ground
1 cup Chicken Broth
1/2 cup Sour Cream

In a medium skillet, place butter and garlic and heat to medium temperature,
about 2 minutes or until garlic is light brown. Add chicken and cook, turning,
about 10 minutes or until brown on all sides. Place onion slices on bottom of pan
under chicken; add cloves and bay leaf. Sprinkle chicken with salt and pepper;
pour chicken broth over chicken. Cover, reduce temperature to low and simmer
about 40 minutes or until fork can be inserted in chicken with ease. Remove
chicken to serving plates and keep warm. To pan drippings, remove bay leaf & add
sour cream and cook, stirring, about 2 minutes until warm but not boiling. Spoon
over chicken as desired.

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

Per Serving (excluding unknown items): 524 Calories; 42g Fat (71.1% calories from
fat); 26g Protein; 13g Carbohydrate; 3g Dietary Fiber; 156mg Cholesterol; 1157mg
Sodium.

Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 6 1/2 Fat.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

 
I haven't requested a recipe in quite some time but would be interested in a crab
cake recipe -- or two. Thanks!

Darlene
 

 
Kaylin,

I first want to thank you so much for the work you do in this newsletter. It's
greatly appreciated. I'm looking for recipes for tasty low-fat side dishes to
serve along-side grilled meats, such as steak, ribs, and shish-ka-bobs. Anyone
have any good low fat recipes they'd be willing to share?

Blossom
 

When I had my daughter the hospital served orange muffins for breakfast. They
were great! They had a great orange flavor, nuts, and raisins. I would love to
make something similar at home. Thanks.

Diana
  

~ Subscriber Responses ~
 

For Mike,

Stir and Roll Pizza Dough

2 c. all-purpose flour
1 tsp. salt
2 tsp. baking powder
1/4 c. salad oil
2/3 c. milk
2 Tbsp. salad oil
2 jars pizza sauce such as Ragu
your choice of pizza toppings,
1-1/2 c. mozzarella cheese

Measure flour, salt, baking powder and 1/4 c. salad oil intro a bowl; add milk. Stir
vigorously until mixture leaves sides of bowl. Gather dough together and press
into a ball. Knead dough in a bowl 10 times to make smooth. Divide dough in half.
On lightly floured pastry cloth, roll each half of dough into 13-inch circles.
Place on pizza pans, baking sheets or baking stone. Turn up edges 1/4" and pinch
or pleat. Brush circles with 2 Tbsp. salad oil. Spread pizza sauce on top of
dough. Layer on pizza toppings of your choice.
Sprinkle on the cheese. Bake 20-25 minutes at425 degrees. (May need to use temp
and baking times according to your stone's directions.) Yield: two 13"
pizzas. Originally recipe is from a 1970 Betty Crocker cookbook before there were
baking stones such as Pampered Chef's.

Becky in Indiana                    cashsorter@juno.com
 

Mike asked for:

Easy Pizza Dough

1 pkg regular yeast (1 1/2 Tbsp loose yeast)
1 cup lukewarm water
1 1/2 tsp salt
2 Tbsp oil or melted shortening
3 cups sifted flour

Sprinkle yeast on water and let sit for 5 minutes in large bowl. When bubbly, add
oil and salt and mix in about half the flour and beat until smooth. Add remaining
flour and mix/knead until smooth and not sticky.
Let rest for approximately 5 minutes to allow dough to relax so it will spread
more easily.

This dough will cover a 17 x 11 (jelly-roll) pan. Alternatively, it can be used
for two smaller pans, either rectangular or circular. Pat gently to the edges
which are slightly thicker to retain filling. Let rise in a warm place until
about double in thickness.

Dress the pizza with tomato sauce, spices, an assortment of vegetables, meats,
fruits and grated mozzarella cheese according to what your eaters like. I once
substituted coarsely grated tofu for meat and our kids loved it!

Bake at 450 deg. F. for approximately 25 - 30 minutes or until crust is golden
brown.

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

Hi Kaylin,

This is for Stacey who is looking for vegetable recipes. This recipe is from
Laura Ingalls Wilder from Little House on the Prairie. She claims that her mom
used to make this dish and it's soooo delicious!

Pan Fried Parsnips

1lb parsnips peeled and sliced
1/4 cup brown sugar
vinegar

Boil peeled and cut parsnips in water until just tender - about 10 minutes.
Drain and add to a frying pan with a couple pats of butter. Fry until slightly
brown around edges on both sides. Add brown sugar to pan. Just before serving,
sprinkle vinegar in pan and add salt and pepper to taste. Enjoy!

leanne62@frontiernet.net
 

Hi Kaylin,

I don't know if this is the cookie that Leanne in Rochester is looking for, but I
just received it from another recipe site:

Macadamia Tea Cookies

1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 eggs
2 teaspoons vanilla
2-1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 7-ounce package shredded coconut (2-1/3 cups)
1-1/2 cups (9 ounces) white baking pieces or 9 ounces white baking
bars or white chocolate baking squares, chopped
3/4 cup coarsely chopped macadamia nuts (a 3-1/2-ounce jar)

1. In a large mixing bowl, beat butter with an electric mixer for 30
seconds. Add sugar, brown sugar, eggs, and vanilla; beat until light and
fluffy.

2. Beat in flour, baking powder, and salt. By hand, stir in coconut,
white baking pieces or chopped white chocolate baking bars and macadamia
nuts.

3. Drop by rounded teaspoons onto an ungreased cookie sheet.

4. Bake in a 375 degree F oven for 8 to 10 minutes or until lightly
browned. Remove from oven; transfer to wire rack to cool. Makes about 54
cookies.

patandbobb@charter.net
 

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