1 lb (3 medium) potatoes

– cut into 3/4-inch cubes 1 lb Chicken breasts

– (boneless and skinless), — cut into 1/3-inch strips 3/4 c Red wine vinaigrette

- dressing (prepared) - reduced calorie 1 1/2 c Halved cherry tomatoes

1/2 c Chopped red onion

1 cn Sliced ripe olives; drained

– (2 1/4 ounce can) 4 Romaine lettuce leaves

1/3 c Crumbled blue cheese

In 3-quart saucepan over medium heat cook potatoes, covered, in 2 inches boiling water 5 minutes.
Add chicken; bring to boil, reduce heat, cover and cook about 10 minutes until potatoes are tender and juices run clear when chicken is pierced.
Drain thoroughly.
Add remaining ingredients to potatoes and chicken except lettuce and cheese.
Toss gently over low heat just until warm.
Line platter with lettuce; spoon mixture onto lettuce.
Top with cheese.
(Salad also can be served chilled.) Menu: Sourdough Rolls, Honeydew Melon with Lime Wedges Nutritional Information Per Serving: 280 calories; 24 g fat; 55 mg cholesterol; 1240 mg sodium; 31 g carbohydrate; 4 g fiber; 23 g protein.
Source: The Potato Board

1/2 c Margarine, melted

1 pk Yellow cake mix *

3 Eggs

8 oz Package cream cheese, soft

1 lb Powdered sugar

1/2 c Flaked coconut

1/2 c Chopped walnuts or pecans

* Use plain cake mix without pudding added.
*******************************************************
****************** Combine margarine, cake mix and one egg.
Stir
together until dry ingredients are moistened.
Pat mixture into
bottom of well-greased 15×10 inch jellyroll pan.
Bake for 10
minutes at

325~F.
Beat remaining two eggs lightly then beat in

cream cheese and powdered sugar.
Stir in coconut and nuts.
Pour
over mixture in jellyroll pan.
Bake at 325~F for 45 to 50 minutes
or unti golden brown.
Cool

to room temperature before cutting into squares.
—–

——————————–NOODLE
DOUGH——————————–
4 c Flour

Salt 4 lg Egg yolk

2 T Oil

14 T ;Water

4 lg Egg white; lightly beaten

8 T Butter, sweet

——————————-POTATO
FILLING——————————-
6 T Butter, sweet

1 md Onion; finely chopped

3 lg Potato; peel/boil/mashed

1/4 lb Farmer’s cheese

2 oz Colby; grated

Salt & pepper; to taste
—————————–SAUERKRAUT
FILLING—————————–
3 sl Bacon; diced

1 lg Onion; chopped

3 1/2 c Sauerkraut, packaged*

1 1/2 T Tomato paste

2 ts Sugar

1/3 c Chicken broth

*Rinse kraut and squeeze thoroughly dry.
Dumplings: In a food
processor, blend the flour and 1/2 teaspoon salt.
With the motor
running, add the egg yolks and the oil through the feed tube, then
pour in the water, in a slow, steady stream, until the dough forms
a ball around the blade.
Transfer the dough to a floured surface
and knead until smooth, about two minutes.
Cover with a linen or
cotton (not terry) kitchen towel and let stand half an hour.
Divide
the dough in half and shape into two balls.
Keep one ball covered
with the towel.
On a floured surface with a floured rolling pin,
roll out the dough to a very thin sheet, about 1/16″ thick, making
sure it doesn’t tear.
With a round cookie cutter, cut out circles
about 3″ in diameter.
Gather the scraps together into a ball and
set aside, covered.
Have a bowl with the egg white by you.
Place a
heaping teaspoon of the desired filling in the middle of each
circle.
Fold the dough over the filling to form a semi-circle.
Brush the edges with the egg white and press the edges firmly
together with the tines of a fork to seal.
Place the vareniki as
they are made on a lightly floured large baking sheet about 1″
apart and keep covered with a damp tea towel.
When finished with
the first batch, roll out the second ball of dough and make a
second batch.
Add the leftover scraps of dough to the scraps left
from the first batch, knead into a ball, and roll out for a final
batch of varenyky.
Meanwhile, in a large pot, bring 6 quarts of
salted water to a boil.
Reduce the heat to medium so the water
simmers and carefully lower half the varenyky into the water.
Boil,
stirring occasionally with a wooden spoon to prevent sticking,
until they rise to the surface and are cooked through, six to seven
minutes.
With a slotted spoon, carefully remove the varenyky to a
colander and drain thoroughly.
Transfer to a deep serving bowl and
toss with half the butter.
Repeat for the second half of the
varenyky.
Potato filling: Melt the butter in a small skilled over
medium heat.
Add the onion and saut#, stirring occasionally, until
nicely browned, about 15 minutes.
Remvoe from heat and cool
slightly.
In a large bowl, combine the potatoes and cheese.
Add the
saut#ed onion along with the melted butter and mix well.
Season
with salt and pepper and use for filling the varenyky.
Sauerkraut
filling: Saut# the bacon in a large skillet over medium heat until
it renders its fat.
Remove the bacon and reserve.
Drain off all but
two tablespoons fat.
Add the onion to the skillet and saut#,
stirring frequentlly over medium heat until nicely browned, almost
15 minutes.
Turn the heat up to medium-high, add the kraut, and
saut#, stirring, until softened and cooked throughout, 10 to 15
minutes.
Stir in the tomato paste, sugar, and broth.
Reduce the
heat to low, then cover and simmer for 20 minutes.
Remove from the
heat and cool to room temperature before using to fill the
varenyky.
Use the reserved bacon as topping.

————————TO 1/2 C OF FRENCH
DRESSING————————
-lo-cal
———————————-AVOCADO———————————-
2 tb Avocado; mashed

———————————–CHEESE———————————–
2 tb Blue cheese;mashed

-=OR=- 2 tb Roquefort cheese; mashed

————————————EGG————————————
1 Hard-cooked egg yolk;

-crumbled & combined with ds Hot pepper sauce;
———————————–LEMON———————————–
1 tb Lemon juice;

———————————SOY
SAUCE———————————
1 tb Soy sauce;

Food Exchanges per serving: Avocado Dressing: 1 FAT EXCHANGE
Cheese Dressing: 1/4 MEAT EXCHANGE Egg dressing: 1 MEAT EXCHANGE
Lemon Dressing: Free Soy Sauce Dressing: Free (I used salt free)
CAL: 1/2 C=100 Source: The Complete Diabetic Cookbook by Mary Jane
Finsand Brought to you and yours via Nancy O’Brion and her
Meal-Master

————————–TO 1/2 C LO-CAL
ITALIAN————————–
-dressing add any of these
———————————-ANMCHOVY———————————-
1 oz Anchovy fillets;

——————————–GROUND
BACON——————————–
Bacos; allow to mellow
-several hours;
———————————-PARMESAN———————————-
1 tb Parmesan cheese; allow to

-mellow several hours
———————————–TOMATO———————————–
1 tb Tomato puree;

————————————WINE————————————
1 tb Dry white or red wine;

Food exchange per serving: Anchovy Dressing; 1 MEAT EXCHANGE
Bacon Dressing; 1/2 FAT EXCHANGE Parmesan Dressing; 1/8 MEAT
EXCHANGE Tomato Dressing; None Wine Dressing; None CAL: 1/2 C 24;
Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought
to you and yours via Nancy O’Brion and her Meal-Master

1 1/2 pounds veal — in 3/4″ cubes

1 quart water

1 medium onion — sliced

2 bay leaves

2 whole cloves

1 pinch thyme

few crushed peppercorns 4 ounces butter

4 ounces flour

salt and WHITE pepper — to taste 1 dah lemon juice

6 ounces fresh mushrooms — sliced/sauteed IN

1 ounce butter

12 ounces can white asparagus

Cover the veal with boiling water and poach gently.
Add the
onion and the seasonings tied up in a cheesecloth to make a bouquet
garni.
Skim the stock while the veal is poaching to keep the liquid
clear.
When the cubes are tender, after about 1 hour, remove the
bouquet garni and the veal.
Make a roux with the butter and flour
and add to the veal stock.
Bring to a light boil and seaon with
salt, white pepper and lemon juice.
Add the veal, sautted mushrooms
and white asparagus together with a small amount of liquid from the
asparagus can.
Heat well and serve on rice.