Cranberry Banana Bread

Categories: Breads, Cranberries

Yield: 8 Servings

2 2/3 c Sugar

      1 c  Water
     4 c  Fresh cranberries

1 3/4 c Sifted flour
1/2 tsp Salt
2 tsp Baking powder
1/4 tsp Baking soda
1/3 c Butter,melted
2 Eggs,beaten
1/2 c Chopped walnuts
1 c Mashed banana
1/4 c Cranberry juice,reserved

           -- from cooked
          -- berries,option
     2 tb Granulated sugar,optional
     2 tb Grand Marnier,optional

From "The California Heritage Cookbook," the Junior League of Pasadena.

In a large saucepan, bring 2 cups sugar and the water to a boil, stirring to dissolve the sugar. Add the berries and simmer over low heat for 10 minutes or until berries pop open. Cool. Drain the berries, reserving the juice and measuring 1 cup of berries for use in the bread.

Sift together the flour, salt, baking powder and baking soda. In a large bowl, combine 2/3 cup sugar, the butter, eggs, walnuts, banana and berries. Add the flour mixture to the berry mixture, stirring until blended. Pour the mixture into a greased and lightly floured 9x5x3: loaf pan. Bake in a preheated, 350'F. oven for 1 hour or until a toothpick inserted in the center comes out clean.

For a topping (optional) combine the cranberry juice, 2 tablespoons sugar and the Grand Marnier in a small saucepan and stir over low heat until heated through. Poke a few holes in the baked loaf and pour on the topping. Cool 10 minutes in the pan. Turn the loaf out on a rack and cool completely. Wrap in foil and store one day before slicing. Makes 1 loaf.

Nutritional analysis per serving: 360.4 calories; 8.6 grams total fat; (3.8 grams saturated fat); 4 grams protein; 22.4 grams carbohydrates; 71.7 milligrams cholesterol; 169.4 milligrams sodium.

Curried Chicken or Turkey with Noodles

by CannyWomen - Sue on December 17, 2010

Dice up a small onion.

Chop up some celery – about a cup.

Dice up about 2-3 cups of leftover chicken or turkey.

In a medium sized pot, melt a couple tablespoons of butter. Add the onion and celery and cook until the onion is transparent.

When the onion is cooked, stir in 2 tablespoons all purpose flour and 1 tablespoon curry powder (mild). Mix well.

Add about a half cup of milk and stir until well blended.

Add the diced chicken (or turkey) and mix it all together well. Heat and add more milk if necessary to thin the sauce – but not too thin! Adjust the intensity of the curry. Add salt and pepper if desired.

Serve it up with broad egg noodles and a veggie or two. We always had green peas with it – it just seems to be right with peas. Enjoy!!!

Ham Glaze

Whole cloves

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1/2 cup Hy-Vee apple jelly

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1-1/2 tsp Hy-Vee lemon juice

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1/2 tsp Hy-Vee ground cinnamon

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1/8 tsp nutmeg

SOURCE: Hyvee.com

Tortellini Pizza Bake

Ingredients

1 (19 oz) package frozen Grand Selections cheese tortellini

2 (15 oz each) cans Hy-Vee pizza sauce

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1 (6 oz) pkg Canadian-style bacon, optional

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1 (6.5 oz) can Hy-Vee mushrooms stems & pieces, drained

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1 (3.8 oz) can Hy-Vee sliced ripe olives, drained

1/2 cup Hy-Vee shredded Italian-blend cheese

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Preparation

Preheat oven to 350 degrees.

Combine frozen tortellini, Canadian-style bacon, pizza sauce, mushrooms and olives in an ungreased 2-quart casserole dish. Cover.

Bake 40 minutes, stirring halfway through, or until tortellini is tender. Sprinkle with cheese. Bake, uncovered, 5 minutes more or until cheese is melted.

Yield

Serves 6 (1 cup each).

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.

Serving Size: 1
Number of Servings: Serves 6 (1 cup each).

Amount Per Serving:
Calories: 360
Calories from Fat: 99

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Amount per Serving

% Daily Value*

Amount per Serving

% Daily Value*

Total Fat 11g

16%

Carbohydrates 50g

16%

Dietary Fiber 7g

28%

Saturated Fat 4g

20%

Calories 360kcal

18%

Cholesterol 30mg

10%

Protein 17g

28%

Sodium 990mg

41%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

SOURCE: Hyvee.com

CAJUN SPICE MIX

Essential to most Cajun dishes, this lively blend of spices
can be used in place of salt.

   CAJUN SPICE MIX
   ===============
   1/4 Cup of salt
   2 Tbsp. cayenne pepper
   2 Tbsp. paprika
   1-1/2 Tbsp. onion powder
   1 Tbsp. freshly ground black pepper
   1 Tbsp. freshly ground white pepper
   1 Tbsp. garlic powder
   2 tsp. dried basil
   1 tsp. chili powder
   1/4 tsp. dried thyme
   1/4 tsp. ground mustard
   1/8 tsp ground cloves

  Combine all ingredients in a small jar.
  (The spice mix can be stored in a tightly
  covered glass jar in a cool dry place out of
  direct light for up to 4 months.)  Makes about
  3/4 cup.

source:  http://www.recipesource.com/side-dishes/condiments/cajun-spice-mix.html

Chicken & White Bean Soup

From EatingWell: February/March 2005, The EatingWell Healthy in a Hurry Cookbook (2006), The EatingWell Diabetes Cookbook (2005)

4.2 out of 5 stars based on 41 reviews

Once again, rotisserie chickens can really relieve the dinner-rush pressure-especially in this Italian-inspired soup that cries out for a piece of crusty bread and a glass of red wine.

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Makes 6 servings, 1 1/2 cups each

Active Time: 25 minutes

Total Time: 25 minutes

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |

Ingredients

• 2 teaspoons extra-virgin olive oil
• 2 leeks, white and light green parts only, cut into 1/4-inch rounds
• 1 tablespoon chopped fresh sage, or 1/4 teaspoon dried
• 2 14-ounce cans reduced-sodium chicken broth
• 2 cups water
• 1 15-ounce can cannellini beans, rinsed
• 1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded (4 cups)

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Preparation

1. Heat oil in a Dutch oven over medium-high heat. Add leeks and cook, stirring often, until soft, about 3 minutes. Stir in sage and continue cooking until aromatic, about 30 seconds. Stir in broth and water, increase heat to high, cover and bring to a boil. Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes. Serve hot.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition

Per serving: 199 calories; 4 g fat (1 g sat, 2 g mono); 48 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 22 g protein; 2 g fiber; 345 mg sodium; 340 mg potassium.

Nutrition Bonus: Selenium (19% daily value), Iron (15% dv).

1/2 Carbohydrate Serving

Exchanges: 1 starch, 2 1/2 lean meat

APRICOT BARS

Yield: 20 servings
Source: "Forbidden Foods Diabetic Cooking" by Maggie Powers
Info: http://diabeticgourmet.com/book_archive/details/12.shtml

INGREDIENTS

- 3/4 cup dried apricots, divided
- 1/3 cup water
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1 egg
- 1/2 cup granulated sugar
- 1 tablespoon canola oil
- 1 tablespoon grated lemon zest
- 1 teaspoon vanilla
- 2 teaspoons powdered sugar

DIRECTIONS

Preheat the oven to 350 degrees F.
Spray an 8x8-inch baking pan with nonstick cooking spray.

In a small saucepan, simmer 1/2 cup of teh apricots in
the water, covered, for 2 minutes. Cool, but do not drain.
In a small bowl, diced the remaining apricots.

Meanwhile, in a medium bowl, whisk together the flour, baking
powder, cinnamon, and baking soda. Stir in the diced apricots.

In a blender, add the cooled apricot mixture and puree,
about 1 minute. Add the egg, granulated sugar, oil, zest,
and vanilla and mix until just blended, about 30 seconds.

Pour this mixture into the middle of the flour mixture and stir
until just combined. Spread in the prepared pan and bake until
golden brown and edges begin to crust, 18-20 minutes.

Sprinkle powdered sugar over the warm bars. Cool before cutting.

Nutritional Information Per Serving (1 bar):
Calories: 59, Fat: 1 g, Cholesterol: 11 mg, Sodium: 38 mg,
Carbohydrate: 12 g, Dietary Fiber: 1 g, Sugars: 7 g, Protein: 1 g
Diabetic Exchanges: 1 Carbohydrate