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I
hope you enjoy the recipes!
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Index
1. Nectarine
Whirl
2. No-Bake
Oatmeal Cookies
3. Northwest Salmon Cakes with Mustard Sauce
4. Norwegian
Griddle Cakes
5. Nut French Potatoes
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1. Nectarine Whirl
Adapted from FruitsandVeggiesMatter.gov, Centers for
Disease Control and Prevention, Produce for Better Health
Foundation
Servings and Times
Servings 1
Preparation Time 10 minutes
Cups of Fruits and Vegetables Per Person: 1.0
Ingredients and Preparation
Ingredients Measures
Nectarine, cut in chunks 1
1% milk ½ cup
Orange juice ½ cup
Honey 1 tablespoon
Almond extract ¼ teaspoon
Ice cubes, crushed 2
Directions
Place all ingredients in a blender. Blend at high speed for 15
seconds. Serve immediately.
Diabetic Exchange
Fruit: 0; Vegetables: 0; 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: Produce for Better Health
Nutrition Facts
Serving Size 1
Calories 240
Calories from Fat 5
Total Fat 1 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 75 mg
Total Carbohydrate 53 g
Dietary Fiber 2 g
Sugars 47 g
Proteins 6 g
Vitamin A 25% DV
Vitamin C 60% DV
Calcium 15% DV
Iron 2% DV
Percent Daily Values (DV) are based on a 2,000 calorie diet.
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. No-Bake Oatmeal Cookies
3 C. one-minute oats
Pinch of salt
1 tsp. vanilla
2 C. sugar
1/2 C. milk
1/2 C. butter or 1 stick
3 big spoons cocoa
2 Tbs. peanut butter
Directions
Cook sugar, milk, butter, cocoa and peanut butter for 3 minutes
in saucepan at medium heat. Take off stove and add vanilla
and a pinch of salt. Stir in oats. Drop by spoonful
onto greased pan or waxed paper. Let cool.
Source: Rosemary
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3. Northwest Salmon Cakes with Mustard Sauce
Finally a dinner you won't have to fish around for
From, "From
Portland’s Palate... A Collection of Recipes from the City
of Roses," published in cooperation with your Daily InBox
newsletter.
INGREDIENTS:
7 slices white bread, broken into pieces
1 teaspoon dried minced onion, softened in 1/2 teaspoon water
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
3 large shallots
2/3 cup freshly-grated Parmesan cheese
1 egg
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 teaspoon freshly-squeezed lemon juice
1-1/2 cups salmon (10 ounces), cooked and coarsely flaked
Vegetable oil (for frying)
INGREDIENTS FOR MUSTARD SAUCE:
1/4 cup fresh parsley, loosely packed
1 small garlic clove
1 small shallot
1/2 small jalapeno pepper, seeded
1 egg yolk
8 tablespoons olive oil
1 teaspoon Dijon mustard
2 tablespoons prepared mild horseradish
1/8 teaspoon granulated sugar
1/8 teaspoon Worcestershire sauce
Dash of salt
TO PREPARE:
In a food processor, combine bread, onion, thyme, salt and
cayenne. Process to fine crumbs, about 1 to 2 minutes, and
transfer to shallow pie plate.
With processor running, drop shallots through feed tube and
mince. Add cheese and process until minced.
Add 1-1/2 cups bread crumb mixture, egg, mayonnaise, mustard and
lemon juice and blend, pulsing approximately 3 to 4 times.
Add salmon and blend just until combined, pulsing briefly; do
not overprocess. (Can be prepared 1 day ahead. Cover
salmon mixture and chill. Cover remaining bread crumb
mixture separately and keep at room temperature.)
Position rack in center of oven and preheat to 250 degrees.
Line baking sheet with several layers of paper towels.
Shape salmon mixture into twelve 1-inch thick patties, using
about 2-1/2 tablespoons for each. Dredge in remaining
bread crumb mixture to coat thoroughly.
Heat 1/4-inch oil in a large, heavy skillet over medium heat.
Add several patties and cook until crisp and golden, about 1
minute per side.
Gently transfer to prepared sheet; keep warm in oven.
Cook remainder, adding more oil if necessary. Serve
immediately, accompanied by Mustard Sauce.
TO PREPARE MUSTARD SAUCE:
In a food processor, add parsley and with machine running, drop
garlic, shallot and jalapeno pepper through feed tube and mince.
Add egg yolk, 2 tablespoons oil and mustard. Process until
slightly thickened, about 20 seconds.
With machine running, slowly drizzle remaining oil through feed
tube in a thin steady stream.
Add horseradish, sugar, Worcestershire and salt and blend 10
seconds. Adjust seasonings. This makes 3/4 cup of
sauce.
SERVINGS: 4 - 6; 3/4 cup sauce
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4. Norwegian Griddle Cakes
Yield: 26 Servings
Categories: Norwegian,
Pancakes,
Potatoes
Ingredients:
4 c Riced hot potatoes
2 1/2 tb Light cream
2 1/2 tb Lard
1 1/2 tb Sugar
1 ts Salt
2 c Sifted all purpose flour
Mix riced potatoes with cream and lard. Chill for 1
hour. Add sugar, salt
and flour. Blend thoroughly. Take about 1/3 cup of
mixture and form into 2
balls. Continue with remaining dough. Chill balls for 1
hour. On a lightly
floured board roll each ball into a paper thin round
about 5 inches in
diameter. Cook on heated griddle over low heat
until very light tan. Turn
and cook on other side.
Serve hot or cold.
All Lefsa - Sprinkle with hot water and let lay a while,
then butter and
sprinkle with sugar and cinnamon, fold and cut.
Source: Steve's Recipe Database
------------------------------------------------------
5. Nut French Potatoes
Yield: 1 Serving
Categories: Potatoes
Ingredients:
1 qt Pared raw potatoes
1 pt Boiling water
2 ts Salt
2 tb Peanut butter
Cut potatoes in strips lengthways. Put into a
baking pan. Dissolve
salt and peanut butter in boiling water and pour over
potatoes. Bake
until the potatoes are tender and browned.
[Sounds like good college student food to me!]
Posted by Stephen Ceideburg November 25 1990.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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