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10-15-09 

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I hope you enjoy the recipes!

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Index
1. Nectarine and Almond Breakfast Gratin
2. Neiman-Marcus Cookies
3. Nine Bean Soup
4. No Guilt Asparagus Guacamole
5. North Pole Cherry Pie
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1. Nectarine and Almond Breakfast Gratin

Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation


Nectarines and almonds are a classic French combination and in this simple, but elegant dish they are prepared in a gratin. Essentially a thin, crepe-like batter is poured over the nuts and fruits, just enough to make a base that holds them together so they can be sliced. The fruit is dotted with butter, sprinkled with sugar, and baked until the batter sets. Serve this warm, accompanied by your favorite breakfast foods.



Nutrition Facts

Serving Size of recipe
Calories 170
Calories from Fat 35
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 5 mg
Sodium 115 mg
Total Carbohydrate 31 g
Dietary Fiber 2 g
Sugars 23 g
Proteins 5 g
Vitamin A 15% DV
Vitamin C 6% DV
Calcium 4% DV
Iron 6% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.




Servings and Times

Servings 4
Preparation Time 30 minutes
Cups of Fruits and Vegetables Per Person:  1.0




Ingredients and Preparation

Ingredients Measures
Butter, cut into small pieces, plus an additional teaspoon 1 tablespoon
Sugar 5 tablespoons
Egg substitute  cup
Milk  cup
All purpose flour  cup
Salt 1/8 teaspoon
Nectarines, thinly sliced 2 cups
Almonds, coarsely chopped 2 tablespoons

Directions
Preheat an oven to 425F.
Using 1 teaspoon of the butter, grease an 8- or 9-inch gratin dish or other shallow baking dish, then sprinkle it with 1 tablespoon of the sugar. Arrange the fruit in the dish.
In a bowl, combine the egg, milk, 1 tablespoon of sugar, and salt and whisk together. When well-mixed, gradually whisk in the flour.
Pour this cream-like batter over the fruit. Sprinkle the remaining 3 tablespoons of sugar, butter, and almonds over the top.
Bake until the batter is set, the butter melted, and the fruit cooked through, about 12-15 minutes. Let stand about 10 minutes before cutting into wedges to serve.


Diabetic Exchange
Fruit: 1; Vegetables: 0; Meat: 0; Milk: 0; Fat: 1; Carbs: 1; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.

Source
California Tree Fruit Agreement


Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.Copyright 2006 - EBSCO Publishing All rights reserved.
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2. Neiman-Marcus Cookies
Yield: 1 Servings
Categories: Cookies, Desserts

Ingredients:

      2 c  Butter
      2 c  Granulated sugar
      2 c  Light brown sugar
      4    Eggs
      2 ts Vanilla extract
      4 c  All-purpose flour
      5 c  Oatmeal, blended*
      1 ts Salt
      2 ts Baking powder
      2 ts Baking soda
     24 oz Chocolate chips
      1    8 oz. Hershey bar (grated)
      3 c  Chopped pecans


  Cream the butter and both sugars.  Add eggs and vanilla; mix together
  with flour, oatmeal, salt, baking powder, and soda. Add chocolate
  chips, Hershey bar, and nuts. Roll into balls and place two inches
  apart on a cookie sheet.  Bake for 10 minutes at 375 degrees.  Makes
  112 cookies (recipe may be halved. *Measure oatmeal, then blend in a
  blender to a fine powder.
 
  File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Source: Steve's Recipe Database

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3. Nine Bean Soup

Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation

Nutrition Facts

Serving Size 1/12 recipe
Calories 440
Calories from Fat 20
Total Fat 2 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 460 mg
Total Carbohydrate 81 g
Dietary Fiber 24 g
Sugars 4 g
Proteins 27 g
Vitamin A 6% DV
Vitamin C 15% DV
Calcium 15% DV
Iron 40% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Servings 12
Preparation Time 2 hours
Cups of Fruits and Vegetables Per Person: 1.5


Ingredients and Preparation

Ingredients Measures
Black beans, dried 1 cup
Red beans, dried 1 cup
Pinto beans, dried 1 cup
White beans, dried 1 cup
Split green peas, dried 1 cup
Navy beans, dried 1 cup
Garbanzo beans, drained 1 can (15.5 ounces)
No sodium black-eyed peas, drained 1 can (15.5 ounces)
Kidney beans, drained 1 can (15.5 ounces)
No sodium diced tomatoes 1 can (14.5 ounces)
Diced tomatoes with green chiles 1 can (10 ounces)
Large onion, chopped 1
Green onion, chopped 1 cup
Garlic cloves, crushed 3 
Salt  tsp

Directions
Combine black beans, red beans, pinto beans, white beans, split green peas, and navy beans. Cover with water and soak overnight.
Drain beans and place in a large stockpot; cover with water.
Add navy beans, garbanzo beans, black-eyed peas, and kidney beans. Cover and bring to a boil.
Reduce heat and simmer for 1 hours or until beans are tender.
Add tomatoes, tomatoes with green chiles, onion, garlic, and salt. Simmer for 30 minutes to blend flavors.


Diabetic Exchange
Fruit: 0; Vegetables: 1; Meat: 1; Milk: 0; Fat: 0; Carbs: 4; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.


Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.Copyright 2006 - EBSCO Publishing All rights reserved.
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4. No Guilt Asparagus Guacamole

Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation


Nutrition Facts

Serving Size of recipe
Calories 20
Calories from Fat 0
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 15 mg
Total Carbohydrate 4 g
Dietary Fiber 0 g
Sugars 1 g
Proteins 2 g
Vitamin A 15% DV
Vitamin C 10% DV
Calcium 2% DV
Iron 10% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.




Servings and Times

Servings 4
Preparation Time 20 minutes
Cups of Fruits and Vegetables Per Person:  1.0




Ingredients and Preparation

Ingredients Measures
Fresh, trimmed or frozen, cut asparagus 10 ounces
Garlic powder  teaspoon
Lime juice (lemon juice may be substituted) 2 teaspoons
Canned green chili peppers, drained, chopped 2 tablespoons
Onion, chopped 1 tablespoon
Tomato paste 2 teaspoons
Salt 1/8 teaspoon
Ground cumin  teaspoon
White pepper 1/8 teaspoon

Directions
Cook asparagus. Drain well.
Pat dry with paper towels and place in blender. Add remaining ingredients. Blend until smooth.
Dip will become less thick upon standing and will need to be stirred.


Diabetic Exchange
Fruit: 0; Vegetables: 1; Meat: 0; Milk: 0; Fat: 0; Carbs: 0; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.

Source
Michigan Asparagus Advisory Board


Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.Copyright 2006 - EBSCO Publishing All rights reserved.
 
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5. North Pole Cherry Pie
Yield: 8 Servings
Categories: Pies

Ingredients:

      1 qt Vanilla ice cream
      1    Baked 9" pie shell Or crumb crust
     22 oz Can cherry pie filling


     Spread slightly softened ice cream in pie shell and freeze.An hour
  before serving,spread filling over top.Return to freezer.Serve quickly.
 
  From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Source: Steve's Recipe Database
 
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