In this issue:

Thursday's Diabetic Recipe: *Blueberry Crisp*
Requests & Replies from Subscribers:  Pulled Pork

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And Here Is Today's Recipe!
 

* Exported from MasterCook *

Blueberry Crisp

Recipe By : Real Food for Real People
Serving Size : 6 Preparation     Time :0:00
Categories : Desserts                Diabetic
Fruits

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Blueberries -- fresh or frozen
1 tablespoon Flour
1 tablespoon Splenda
--Topping--
1/2 cup Oatmeal -- slow-cooking
1 teaspoon Cinnamon
1 tablespoon Flour
1 tablespoon Splenda
2 tablespoons Butter or Margarine -- melted

Blend together flour and Splenda in a large bowl. Mix with blueberries and place in a 9x9
inch baking dish or pan.

Topping-
Mix all topping ingredients together in a large bowl. Sprinkle on top of blueberry filling in
pan. Bake at 350 degrees F for 45 minutes.

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

Per Serving (excluding unknown items): 97 Calories; 4g Fat (39.6% calories from fat); 2g
Protein; 14g Carbohydrate; 2g Dietary Fiber; 10mg Cholesterol; 42mg Sodium.

Exchanges: 1/2 Grain(Starch); 1/2 Fruit; 1 Fat.

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

Hi,

I just got a new blender and looking for smoothie recipes. Thanks,

Betty

Kaylin and readers,

My husband and I have fallen in love with a Tuna and Dill sandwich spread that we buy at
Wal-Mart. It has cream cheese in it also. Does anyone have a recipe for this or something
similar? It is wonderful on crackers and I have taken it to work for lunch several times
lately. Thank you for your help!

Tonya

When I was a child my grandmother made the best little pie she called Sugar Pie. It had a
sort of custardy type filling, but was not a thick filling, on a bottom crust only. The filling
was maybe 1/2 to 3/4 in. thick in the crust. I remember it so well the taste was just super
but as she has passed many yrs. ago I do not have the recipe and would love to see if
anyone has anything like this in their recipe collection.

Sandy Kaye

~ Subscriber Responses ~
 

My family loves this soup.

Tuscan Soup

1/2 lb sweet Italian Sausage
1/2 lb hot Italian Sausage
1 bag frozen chopped kale - thawed and excess water removed
4 russet potatoes scrubbed and sliced
4 cans chicken broth
Splash of heavy cream

Slit and remove skins from sausage. Crumble and fry until no pink remains. I do this in a
skillet and then transfer the cooked sausage to a pressure cooker pot. When sausage is
cooked, add chicken broth and sliced potatoes. I pressure cook this, but you don't have
to. Cook until potatoes are done. Add kale and cook until warm. Finish with a splash of
heavy cream.

Mandi             a_nelligan@yahoo.com
 

Cabbage & Kielbasa

1 head coarsely shredded cabbage
3 med. potatoes, cut into ½" cubes
1 med. onion, chopped
1¾ t salt
¼ t pepper
14.5 oz can chicken broth
2 lbs. fully-cooked kielbasa or Polish sausage, cut into serving-size pieces

In a 5-qt. slow cooker, combine the cabbage, potatoes, onion, salt and pepper. Pour broth
over all. Place sausage on top (slow cooker will be full, but cabbage will cook down).
Cover and cook on low for 8-9 hours or until vegetables are tender and sausage is heated
through. **note** in a pinch, you can get away with using just ONE pound of Kielbasa.

Chicken and Stuffing

4 boneless, skinless chicken breasts
4 slices Swiss cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chicken broth
1/4 cup milk
2 cups Pepperidge Farm herb stuffing mix
1/2 cup melted butter
Salt and pepper to taste

Season chicken breasts with salt and pepper and place chicken breasts crock pot. Pour
chicken broth over chicken breasts. Put one slice of Swiss cheese on each breast.
Combine both cans of soup and milk. Cover chicken breasts with soup mixture. Sprinkle
stuffing mix over all. Drizzle melted butter on top. Cook on low for 6-8 hours. **note** when
I made this, about 4 hours into it, I started giving it an occasional stir, that way the stuffing
was moist all the way through, and didn't dry out on the top.

Josie-Lynn                josielynn@tds.net
 

This is a recipe that my mother used to make. My sister's and I are in the process of
putting together a cookbook of favorite family recipes, and I am in charge of typing all of
them. This recipe came my way. It is not cooked in the crockpot, but I'm sure it could be.
You will have to double or triple the recipe for a large crowd. Enjoy!!

BARBEQUE HAMBURGERS

BROWN:
½ cup chopped onion
¼ cup chopped green pepper
¼ cup chopped celery

ADD:
1 lb. Ground Beef
½ cup drained Bean Sprouts

ADD:
1 8 oz. Can tomato sauce
¼ cup catsup
1 tbsp. Vinegar
1 tbsp. Sugar
1 tsp. Salt
1/8 tsp. Pepper
1 ½ tsp. Worcestershire Sauce

Cook for 20 minutes and serve on buns.

I also have a request. My sister is looking for a Linzer Torte recipe. She was given one by
one of her neighbors, but it called for flour. Does anyone have a nice authentic Linzer
Torte recipe? Thank you all so much for the wonderful recipes and ideas.

Maggie                  magstah@cox.net
 

Pulled Pork

pork butt
1 medium onion, sliced into rings
1 clove garlic, minced
barbeque sauce

Place pork butt in slow cooker. Pour barbeque sauce over; arrange garlic and onions on top
of butt. Cook on low for 8 to 10 hours or until thermometer tests at correct temperature.
Remove butt from slow cooker. Use two forks to shred pork.
Return to slow cooker with additional barbecue sauce and cook with additional barbeque
sauce until ready to serve.

Karlyoh@aol.com
 

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