In this issue:

Thursday's Diabetic Recipe: *Brown n'Serve Sausage*
Requests & Replies from Subscribers:  Peanut Butter Cookies

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* Exported from MasterCook *

Brown 'n' Serve Sausage

Recipe By : Real Food for Real People
Serving Size : 12    Preparation Time :0:00
Categories : Diabetic                Low Carb
O.A.M.C.                 Pork & Ham
Sausages

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Ground Pork -- lean
1/4 cup Cracker Meal
1/4 cup Water
1 teaspoon Sage
1 teaspoon Salt
1/2 teaspoon Thyme
1/2 teaspoon Oregano
1/4 teaspoon Black Pepper -- freshly ground
1 pinch Ground Cloves

The two step cooking procedure ensures the removal of most of the fat.

Combine ground pork and cracker crumbs. Stir in water, sage, salt, thyme, oregano,
pepper and cloves. Mix until thoroughly combined. Divide into 12 portions. Form each into
a sausage-shaped roll or flat patty. (Wet hands with cold water to make the job easy.)
Place in a cold, lightly oiled frying pan. Cook over medium heat, turning often, about 4 min
each side until just beginning to brown and pieces are no longer pink. Remove to paper
towels and blot to absorb any fat. Wrap individually. Store in refrigerator up to 5 days or in
freezer up to 2 months. Or cook a second time and serve immediately.

To serve: Return sausages or patties to a clean, cold frying pan. Cook over medium heat,
turning once or twice, about 4 min until sausages are brown and crisp. (Cook frozen
sausages in the same manner, allowing about 2 min longer for cooking.

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

Per Serving (excluding unknown items): 109 Calories; 8g Fat (67.6% calories from fat); 7g
Protein; 2g Carbohydrate; trace Dietary Fiber; 27mg Cholesterol; 200mg Sodium.

Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Fat.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

Now that the Girl Scout cookies are being distributed, does anyone have a Copy Cat recipe
for their new "Cafe" cookies? I really love these! Thanks!

Mary R/Greeley, CO

Pan cookies, pan cookies, pan cookies!!! I need recipes for all kinds of these! I hope your
readers can help me out. Thanks.

Desperate in De Moines

"Real" readers,

Any ideas for great hordeurves? I have to host a luncheon for some important people and
have no idea what to do in this area. Any help would be most appreciated.

George
 

~ Subscriber Responses ~
 

For the person who was looking for Whole Wheat PB cookies, this one was in Canadian
Living magazine:

Whole Wheat Peanut Butter Cookies

3/4 cup (175 mL) chunky peanut butter
1/4 cup (50 mL) liquid honey
1/2 cup (125 mL) granulated sugar
1/3 cup (75 mL) butter, softened
2 eggs
2 tsp (10 mL) vanilla
3 cups (750 mL) whole wheat flour
1 tsp (5 mL) baking soda
1/2 tsp (5 mL) salt

Serving(s)50

In bowl, beat together peanut butter, honey, sugar and butter until light and fluffy; beat in
eggs and vanilla. In separate bowl, combine flour, baking soda and salt; gradually stir into
peanut butter mixture. (Batter can be covered and refrigerated for up to 1 day.) Drop by
tablespoonfuls (15 mL), about 1 inch (2.5 cm) apart, onto greased rimless baking sheets;
using tines of fork, gently flatten in crisscross pattern to 1/4-inch (5 mm) thickness. (Can
be frozen on baking sheets until firm, then transferred to freezer bags and frozen for up to 3
weeks. Do not thaw before baking; add 1 minute to baking time) Bake in top and bottom
thirds of 375°F (190°C) oven, switching pans halfway through, for 10 minutes or until golden
brown.

Lisa               truleelee@msn.com
 

This recipe is for Brenda. It doesn't have whole wheat flour, but uses ground oat flour- a very
good peanut butter cookie.

Peanut Butter Dreams

1 cup butter or margarine
1 cup peanut butter
1/2 cup granulated sugar
1 cup firmly packed brown sugar
2 eggs
1 teaspoons vanilla
2 1/4 cups Ground Oat Flour (see note below)
2 teaspoons soda
1/4 teaspoon salt
1 cup chopped peanuts - optional
Ground Oat Flour - blend quick cooking oats in blender to make the flour

Beat together butter, peanut butter and sugars; blend in eggs and vanilla. Add combined
dry ingredients; mix well. Stir in nuts, if desired; chill at least 1 hour or overnight. Shape
into 1-inch balls. Place on ungreased cookie sheet; flatten with fork dipped in sugar to
form crisscross pattern. Bake in preheated moderate oven (350 degrees) for 12 minutes or
until edges are golden brown. Makes about 4 dozen cookies.

Lois Tustison                ltustison@hotmail.com
 

Here is the recipe I use for peanut butter cookies. They stay moist and chewy and are the
best I have ever tasted.

Peanut Butter Cookies

Cream until light and fluffy:
1/2 c. shortening
1/2 c. peanut butter
1/2 c. brown sugar
1/2 c. honey
1 egg

Sift together 3 times:
1 1/4 c. sifted whole wheat flour
1/2 t. baking powder
3/4 t. soda
1/4 t. salt

Stir into above mixture. Chill dough at least 1 hour. Roll into size of a walnut. Place 3"
apart on baking sheet. Flatten cookie with a fork dipped in flour. Bake at 350° F. for 8 to
10 minutes until set, but not hard.

Shirley from KS            rn_director@yahoo.com
 

Hello,

Here is a very easy recipe for lemon bars plus a layered Mexican dip. I have made them
both and they were a hit.

Easy Lemon Bars (low-fat)

16 oz. pkg. angel food cake mix (1-step or 2-step) or lemon custard angel
food cake mix, dry
22 oz. can lemon pie filling

Place cake mix in bowl and add lemon pie filling; stir until well-mixed. Pour into greased
and floured 9x13" baking pan. Bake at 350 for approx. 20-25 min. or until cake springs
back when pressed. Cool slightly and frost with powdered-sugar glaze.

Powdered-Sugar Glaze:

1 c. powdered sugar
2 T. water or milk (depending on if you want glaze to be clear or not)
1/4 to scant 1/2 t. vanilla, lemon or almond extract.

Mix together and drizzle on bars. Cut into 54 squares.

Mexican Layered Dip

1 (16 ounce) can refried beans
1 (1.25 ounce) package taco seasoning mix
1 large tomato, seeded and chopped
1 cup guacamole
1 cup sour cream, room temperature
1 cup shredded sharp Cheddar cheese
1/2 cup chopped green onions
1/4 cup chopped black olives

Spread refried beans in the bottom of a (1-quart) shallow edged serving dish (you can use a
transparent dish if you'd like). Sprinkle the seasoning packet over the beans. Layer the
diced tomatoes over the beans, the sour cream over the tomatoes, and the guacamole over
the sour cream. Sprinkle the entire layered dip with cheddar cheese, followed by green
onion and finishing it off with a layer of black olives. Cover and refrigerate until ready to
serve.

Marilyn in Texas            maripete@eastex.net
 

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