1 c Chopped Dates

1/2 c Raisins

1/2 c Chopped prunes

1 c Water

1/2 c Margarine, cut into pats

2 Eggs, beaten

1 ts Vanilla, extract

1 c All-purpose flour

1 ts Baking soda

1/2 c Chopped nuts

In a saucepan, combine dates, raisins, prunes, and water.
Bring
to a boil and boil 5 minutes.
Stir in margarine and salt.
Set aside
to cool.
Add remaining ingredients to fruit; stir just until dry
ingredients are moistened.
Spoon into greased mini-muffin pans.
Bake at 350 degrees for 15 minutes (if desired, bake in a 11″ x 7″
x 2″ baking pan for 30 minutes).
Yield: 32 muffins

Diabetic Exchanges: One mini-muffin equals, 1/2 fruit, 1 fat,
1/2 starch; also 94 calories, 52 mg sodium, 14 mg cholesterol, 12
gm carbohydrate, 2 gm protein, 4 gm fat.
SOURCE: Fern Albertson,
Spokane, WA Country Woman Magazine Sept/Oct 92

POUND LOAF—–
3/4 c Water

1 3/4 c Bread Flour

1/2 c Whole-Wheat Flour

1 tb Nonfat Dried Milk

1/4 ts Salt

1 tb Applesauce

2 tb Honey

1/4 c Sunflower seeds

2 ts Yeast

——————————PATTI -
VDRJ67A——————————
4 c Popcorn

2 c Super Golden Crisp cereal

2 c Mini marshmallows

2 c Semi sweet chocolate pieces

1 c Peanuts

1 c Raisins

Combine all ingredients.
Makes 11 cups.

1 c Sunflower seeds

1 ts Oil, if desired

1/4 ts Salt, if desired

Preheat oven to 325 F (slow).
Mix sunflower seeds with oil only
if salt is used.
Spread plain or oiled seeds on baking sheet.
Bake
about 8 minutes or until lightly browned.
(Watch carefully, these
seeds brown quickly.) Sprinkle oiled seeds with salt while hot.
Calories per tablespoon: About 20 with oil, 15 without oil Source:
FOOD — by U.S.
Department of Agriculture Typed for you by Karen
Mintzias

6 Heath bars; 6 3/8 oz; broken

1 c Walnuts; chopped

1 1/4 c Sugar

5 oz Unsweetened chocolate; chop

1/2 c Butter; soft

4 Eggs

1 tb Vanilla

1/4 ts Salt

2/3 c Flour

Position rack in center of oven and preheat to 325~F.
Grease and
flour 9 inch square baking pan.
STEEL KNIFE: Combine toffee and
walnuts in work bowl and chop coarsely using 6 to 8 on/off turns.
Remove from work bowl and set aside.
Combine sugar and chocolate in
work bowl and mix using 6 on/off turns, then process until
chocolate is as fine as sugar, about 1 minute.
Add butter and blend
1 minute.
Add eggs, vanilla and salt and blend until fluffy, about
40 seconds, stopping as necessary to scrape down sides of work
bowl.
Add flour and toffee mixture and blend using 4 to 5 on/off
turns, just until flour is incorporated; do not overprocess (remove
Steel Knife and blend mixture gently with spatula if necessary to
mix in flour completely).
Turn batter into prepared pan, spreading
evenly.
Bake until tester inserted in center comes out almost
clean, about 50 minutes (for firmer, cakelike brownies, bake about
5 minutes longer).
Let cool in pan on rack.
Cut into 1 3/4-inch
squares.
Store in airtight container.
These are dark, moist and
crunchy with bits of toffee candy.

3/4 c Bulgur;

3/4 c Boiling water;

1 tb Vegetable oil;

4 tb Fresh lime juice;

1 1/2 ts Ground cumin;

1 ts Dried leaf oregano;

1/4 ts Salt;

ds Red (cayenne) pepper 6 Green onions; chopped

1 sm Red bell pepper, chopped

2 tb Chopped fresh parsley;

4 Romaine lettuce leaves;

Place bulgar in a small bowl and cover with boiling water.
Let
it stand 30 minutes until all liquid absorbed.
In a small bowl, mix
oil, lime juice, cumin, oregano, salt and cayenne.
Add to bulgur
and mix with remaining ingredients except lettuce; fluff with a
fork.
Refrigerate until chilled.
Serve on bed of lettuce leaves.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2 FAT
EXCHANGE CAL: 109; CHO: 0mg: CAR: 19g; PRO: 3g; SOD: 78mg; FAT: 3g;
Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to
you and yous via Nancy O’Brion and Her Meal-Master