Hawaiien meatballs in sauce (Diabetic cooking)

Serve these with picks for easy handling as appetizers.

MEATBALLS
-1 pound lean ground chicken or turkey
-¾ cup fine fry bread crumbs
-1 oeufs
-2 teaspoon prepared mustard
-1 garlic clove, minced
-½ teaspoon ground ginger
-½ teaspoon salt
-½ teaspoon granulated sugar
-½ cup finely chopped green onion
-14 oz. can crushed pineapple, with juice

SAUCE
-3 tablespoon chili sauce
-2 tablespoon low-sodium soy sauce
-2 tablespoon brown sugar, packed or sugar substitute
-1 tablespoon cornstarch
-¼ cup water

Meatballs
Combine first 9 ingredients with ¼ cup undrained pineapple until mixed well and evenly moist. Reserve remaining pineapple and juice.
Form chicken mixture into forty 1-inch balls. Place on greased baking sheet.
Bake in 400*F oven for 12 minutes until meatballs are no longer pink inside.

Sauce
Combine chili sauce, soy sauce, brown sugar, cornstarch, water and remaining pineapple with juice in a small saucepan.
Heat and stir on medium until boiling and slightly thickened. Combine with meatballs.

Nutrition information: 1 meatballs with ½ tablespoon sauce; 34 calories; 0.4 g total fat (0.1 g sat., 12 mg cholesterol); 114 mg sodium; 3g protein; 4g carbohydrate; trace dietary fiber.

BON APPETIT

Fresh yogurt sauce (Diabetic recipe)

Great for a dip or to serve on baked potatoes.

-½ cup grated english cucumber, with peel
-¼ teaspoon salt
-1 cup low-fat plain yogurt
-1 garlic clove, minced
-2 tablespoons chopped fresh mint leaves

Combine cucumber and salt in small bowl. Let stand for 10 minutes. Pour into sieve.
Squeeze cucumber until most liquid is gone. Return to bowl.

Add remaining ingredients. Stir gently. Cover. Chill for 1 hour to blend flavors.
Makes 1½ cups.

Nutrition information: 1 tablespoon: 7 calories; 0.2 g total fat (0.1 g Sat, 0.7 mg Cholesterol); 35 mg sodium; 1 g protein; 1 g carbohydrate; trace dietary fiber.

BON APPETIT

Crab appetizers (Diabetic recipe)

These little morsels are good hot or cold. Serve with seafood dipping sauce.

-2 cups finely chopped imitation crabmeat
-¾ cup fine dry bread crumbs
-1 tablespoon creamed horseradish
-½ cup chopped green onion
-½ cup finely chopped red or yellow pepper
-1 tablespoon chopped fresh parsley
-1 teaspoon dry mustard
-Pinch of freshly ground pepper
-¼ teaspoon dried sweet basil, crushed
-Pinch dried whole oregano, crushed
-Pinch garlic powder
-½ cup frozen egg product, thawed (4 tablespoons= 1 large egg)

Combine all ingredients, cover with plastic wrap and chill for 1 hour for crumbs to moisten.
Squeeze rounded tablespoonfuls mixture into 34 balls 1½ inch in palm of hand.
Arrange on greased baking sheet.
Bake in 350*F oven for 10 minutes until firm and golden brown.

Nutrition information: 2 balls: 51 calories; 0.7 total fat (0.1 g. Sat, 4.2 mg Cholesterol); 296 mg Sodium; 5 g Protein; 7 g Carbohydrate; trace dietary fiber.

BON APPETIT

Spicy corn bread squares

Corn bread captures the fabulous flavor of home-made bread without the hassle of raising and kneading tne dough. Chili powder and red pepper flakes add zip to this hearty bread.

6 servings.

-1 cup all-purpose flour
-1 cup cornmeal
-¼ cup sugar
-2 teaspoons baking powder
-½ teaspoon baking soda
-½ teaspoon salt
-½ teaspoon chili powder
-1 egg
-1 cup buttermilk
-2 tablespoon vegetable oil
-½ teaspoon crushed red pepper flakes

In a large bowl, combine the first seven ingredients.
In an another bowl, beat the egg, buttermilk and oil; stir into dry ingredients just until moistened.
Pour into a greased 9-in square baking pan.
Sprinkle with pepper flakes.
Bake at 425*F for 14-16 minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack for 5 minutes.
Cut into squares and serve warm.

BON APPETIT

Snail butter

Should any of this be left from stuffing the snails, freeze for a short period for use on steaks, fish or vegetables.

Cream until soft :
-¾ butter

Work into it :
-2 tablespoons minced shallots
-2 well-crushed cloves garlic
-1 tablespoon minced parsley
-Salt and freshly ground pepper

Use it on your charcoal steak

French dressing or sauce vinaigrette

This dressing is best made just before use and can become a part of the salad-making if you like. The classic proportions are 3 to 4 parts of oil to 1 part lemon juice, lime juice or vinegar, and salt and pepper to taste. Many other condiments may be added, including chili sauce, chutney, Roquefort cheese, spices and, of course, herbs and garlic.

The garlic clove should be removed after 24 hours if the dressing is to be stored refrigerated. Fresh herbs should be added only when the sauce is to be used at once, because they become strong and unpleasant if left in the oil for any length of time.

Combine in a small bowl :
-¼ teaspoon salt
-¼ teaspoon pepper
-1 tablespoon olive oil
-1 tablespoon red wine vinegar or lemon juice
-½ teaspoon dijon mustard

Beat these ingredients well with a wire whisk until they are smooth.
Add :
-2 tablespoon olive oil

Beat well again. Add :
-1 tablespoon red wine vinegar or lemon juice
-3 tablespoon olive oil

Peel and add :
-1 clove garlic

Place the dressing in a jar, cover it well.
Put it in a cold place ready for use.
Shake well before using.

BON APPÉTIT