In this issue:

Thursday's Diabetic Recipe: *Cherry Burritos*
Requests & Replies from Subscribers:  Onion Quiche

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* Exported from MasterCook *

Cherry Burritos

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 medium Flour Tortillas -- (6-inch)
3 ounces Sugar-free Vanilla Pudding and Pie Filling -- (small box)
3/4 cup Water
1 1/2 cups Cherries, frozen -- or fresh
2 drops Food Coloring -- Red
1/2 teaspoon Almond Extract
1 teaspoon Cinnamon
1 tablespoon Powdered Sugar

Preheat oven to 350 F. In medium pan combine pudding mix, water & cherries. Cook over
medium heat until thick. Add red food coloring and almond extract. Mix well to combine.
Remove from heat. Spray a large baking sheet or jelly roll pan with butter flavored cooking
spray. Evenly divide cherry filling and placed in center of each tortilla. Fold one edge over
filling; roll tightly to opposite side. Place seam side down on baking sheet.

Spray top of each with the butter spray. Sprinkle with cinnamon. Bake 10-12 mins. Quickly
re-spray with butter spray after baking 5 mins. Remove from oven and dust with powdered
sugar. Good served hot or cold.

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

Per Serving (excluding unknown items): 345 Calories; 5g Fat (13.5% calories from fat); 7g
Protein; 68g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 617mg Sodium.

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

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

My Dad LOVES sweets, but has been advised to cut down on his sugar intake. Does
anyone have good recipes for cookies, cakes, etc. that are lower sugar? I realize the
newsletter has diabetic recipes, but I was hoping for some recipes that might not use the
sugar substitutes, but rather regular ingredients with less sugar. Thanks for any help! I
KNOW my Dad will appreciate it !

Joslynn

I had a recipe and I lost it, it was cranberry salad made of sour cream and apple sauce.
Please help me find the recipe. Thanks!

Chantal

I would like to make an orange meringue pie just like a lemon meringue. Does anyone have
a recipe for the filling? Thanks in advance.

Marian
 

~ Subscriber Responses ~
 

This is for Jennifer looking for a Chicken Pepperoni recipe. There are a few variations to this
recipe, and this first one is supposed to be from the movie “Seems Like Old Times.”

“Seems Like Old Times” Chicken Pepperoni

¼ cup olive oil
20 boneless chicken tenders
1 cup red pepper, thinly sliced
1 cup green pepper, thinly slice
1 cup mushrooms, sliced
8 artichoke hearts, chopped
16 pepperoni slices
2 cups chicken stock
1 cup marinara sauce
¼ cup locatelli cheese
¼ cup dry white win
1 tsp. garlic powder
1 tsp. onion powder
½ tsp. black pepper
1 T butter

Heat olive oil in sauté pan and add chicken and peppers. Sauté for 2-3 minutes and turn
chicken over and cook for 2-3 minutes. Add mushrooms, artichokes, and pepperoni and
continue to sauté for about five minutes. Add chicken stock, marinara, cheese, wine, and
seasonings. Simmer for an additional 10-15 minutes. Before serving, add a tablespoon of
butter rolled in flour (to coat), stir, and serve in a bowl.

Chicken Pepperoni

4 (6-ounce) skinless boneless chicken breasts
3 tbsp olive oil
1/2 cup bread crumbs
1 tsp dried oregano
1/2 tsp garlic powder
Salt and freshly ground pepper
1 (16-ounce) can chopped tomatoes
1 tsp sugar
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp garlic powder
2 ounces pepperoni, sliced in thin rounds (8 slices)
1/2 cup shredded mozzarella cheese

Preheat oven to 350 degrees F. Pound the chicken breast halves between 2 sheets of
plastic wrap to about 1/2-inch thickness. In a shallow skillet, heat the olive oil over medium
high heat. In a bowl, combine the bread crumbs with the oregano and garlic powder. Season
the mixture with salt and freshly ground pepper. Coat the chicken breasts with the bread
crumbs. Sauté in the olive oil until browned, about 4 minutes each side. Remove the
chicken cutlets to a baking dish. Set aside. In a saucepan, combine the tomato, sugar,
oregano, basil, and garlic powder. Cook over medium heat for 10 minutes. Season with salt
and freshly ground pepper. Pour the sauce over the chicken in the baking pan. Place the
slices of pepperoni on top of each cutlet. Sprinkle the tops with cheese. Bake for 20 to 30
minutes at 350 degrees F. or until the cheese melts and just begins to brown. Yield: 8
servings

Chicken Pepperoni with Pasta

1/2 pound of your favorite pasta
1/2 stick pepperoni*
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon ground oregano (or 2 teaspoons fresh)
1/2 teaspoon crushed basil (or 2 teaspoons fresh)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 pound boneless, skinless chicken breast
olive oil (optional)
16 ounce tomato sauce
1 six-ounce can tomato paste
1/2 teaspoon crushed red pepper flakes (or more, to taste)

Cook pasta according to package directions. Dice pepperoni into 1/4" cubes. Cook in frying
pan over medium heat, allowing the fat from it to render out. Remove from pan and set aside.
Season flour with salt, pepper, oregano, basil, garlic powder and onion powder. Cut chicken
into bite-sized chunks. Dredge chicken pieces in seasoned flour until coated. Shake off
excess flour and brown in the rendered pepperoni fat (and olive oil, if needed) until the
chicken is almost cooked. Remove from pan and set aside. Whisk tomato sauce, tomato
paste, crushed red pepper flakes and 1/2 cup water together in pan until smooth. Return
chicken and pepperoni to pan. Bring to simmer and cook, stirring, for 5 to 7 minutes. Serve
over pasta. Serves 4.

Vicki               vbowman2@satx.rr.com
 

North Stars (Pampered Chef Recipe)

1 package (10 ounces) refrigerated dough
1 cup shredded Swiss cheese
1//2 cup mayonnaise
1/2 cup sour cream
1 package (0.7 ounce) dry Italian salad dressing mix
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper

Preheat the oven to 375 degrees. Spray Star Valtrompia Bread Tube with vegetable oil
spray. Place bread dough in tube and bake 50 minutes. Let cool before thinly slicing with
Serrated Bread Knife. Combine cheese, mayo, sour cream and Italian dressing in Batter
Bowl. Drop about 1 teaspoon of cheese mixture on bread slices with Stainless Steel Scoop.
Sprinkle with peppers. Bake 10 to 12 minutes, or till slightly crisp. Yield: 28 to 32
appetizers.

Nancy3823@aol.com
 

Hoagie Bake

2 (8 ounce) packages refrigerated crescent rolls
1/4 pound salami
1/4 pound cooked ham
1/4 pound pepperoni sausage
8 slices Provolone cheese
8 slices Swiss cheese
3 eggs, beaten
2 tablespoons grated Parmesan cheese

1. Preheat oven to 350 degrees.

2. Cover bottom of a 9x13 inch baking dish with 1 package crescent rolls. Layer salami,
ham and pepperoni. Cover meat with a layer of Provolone cheese and Swiss cheese. Spread
1/2 of the beaten eggs over the cheese. Top with second package of crescent rolls. Brush
with remaining beaten eggs and sprinkle with Parmesan cheese.

3. Bake uncovered in the preheated oven for 25 minutes. Cover with foil, and bake for
another 10 minutes.

boo_moma@webtv.net
 

This is for Debbie who wanted an Onion Pie recipe. have no idea where this came from but I
found it in my Vegetarian Main Dishes file, which runs to about 60 pages. I make this for my
daughter and I when she visits because we both love onions and my husband doesn't. If
anyone would like my vegetarian collection, email me with "Vegetarian Recipes" in the
subject line.

Onion Pie

2 cups chopped sweet onion
1/2 cup butter
2 eggs, separated
1/2 cup cream
Salt and pepper to taste
1 cup dry white wine
1 cup baking mix

Sauté onions in the butter until tender and allow them to cool. Combine egg yolks, cream,
salt and pepper and wine and stir into onion mixture. Beat egg white until fluffy and fold into
onion mixture. Sprinkle baking mix on top and mix well. Pour batter into a lightly greased 9-
inch pie plate and bake at 350 degrees for 45 minutes. Allow some cooling before cutting so
pie can set.

I don't exactly sauté my onions, I 'sweat' them. Melt the butter, add the onions, reduce heat
as low as possible and cover pan. Stir occasionally until tender. Cool and proceed. The idea
is not to let them brown at all, just turn deliciously sweet and tender.

I also do an onion quiche occasionally.

Onion Quiche

1 prepared pie shell (you can make your own or use a frozen one you bought)
1 large or 2 medium onions, sliced and sautéed in butter
1 1/2 to 2 cups milk
2 or 3 eggs depending on size
about 6 oz cheddar or other cheese
healthy sprinkle of nutmeg

Spread onions in pie shell to cool. Blend milk, eggs and chunked cheese in blender until
smooth. Pour over onions. Sprinkle generously with nutmeg. Bake at 350 degrees for about
an hour or until a knife inserted in middle comes out clean. Let sit for 10 to 15 minutes
before serving. I usually line a cookie sheet with foil and set my quiche on it to put it in the
oven. It also helps if you only pour 3/4 of the liquid filling in, put the whole thing in the oven,
then pour the rest of the liquid. This is a basic quiche recipe and you just put in whatever
fillings your family likes. The last two quiches I made were ham and asparagus (steamed 3
minutes in microwave then chopped in 1/2 inch pieces) and a bacon (cooked
crispy) and mushrooms, cooked thoroughly and drained really well or your quiche will be
soggy.

Mary in Azusa               Tis1947@aol.com
 

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