World Famous Recipes

7 Layer Salad Recipe

1 cup (250 ml) ranch flavoured salad dressing

1 cup (250 ml) prepared salsa

1 & 1/2 cup (375 ml) romaine lettuce, torn into pieces

1 & 1/2 cup (375 ml) carrots, shredded

1 & 3/4 cup 425 ml black beans, drained

1 & 3/4 cup (425 ml) kernel corn

1 small red onion, diced

1 cup (250 ml) cheddar cheese, shredded

1 cup (250 ml) tortilla chips, crushed

In a small bowl; combine dressing and salsa. Set aside. In a large bowl; layer romaine, carrots, beans, corn, onion and cheese. Pour dressing and salsa mixture on top; chill for 45 to 60 minutes in the refrigerator. When ready to serve; top with crushed tortilla chips Serves 8

Key West Crab Salad Source: eDiets.com

3 cups fresh spinach - rinsed, dried and torn into bite-size pieces

2 cups leaf lettuce - rinsed, dried and torn into bite-size pieces

1 cup finely shredded cabbage

2 large oranges, peeled and segmented

1 red onion, sliced in rings

2 (6 ounce) cans crabmeat

1/2 teaspoon orange zest

3 tablespoons orange juice

2 tablespoons balsamic vinegar

2 teaspoons olive oil

1 teaspoon fresh chopped tarragon

1. In a large bowl, combine spinach, lettuce, cabbage, oranges, and onions. Add crabmeat, and gently toss until combined. Set aside. 2. In a small jar with a tight-fitting lid, combine orange zest, orange juice, vinegar, oil and tarragon. Cover, and shake until well mixed. 3. Pour orange dressing over spinach salad, and gently toss until salad is well coated. 4 servings

Calories: 187.32, Calories from Fat: N/A, Total Fat: 3.82 g, Saturated Fat: N/A, Cholesterol: N/A, Sodium: N/A. Total Carbohydrate: 18.42 g, Dietary Fiber: N/A, Sugars: N/A,Protein: 19.81 g, Vitamin A: N/A, Vitamin C: N/A

GAZPACHO SOUP

Yield: 4 servings

Source: “Cooking with the Diabetic Chef” by Chris Smith

Book info: http://diabeticgourmet.com/book_archive/details/23.shtml

INGREDIENTS

- 1 pound plum tomatoes, peeled and seeded

- 1 cup cucumber, peeled, seeded, and diced

- 1/2 jalapeno pepper, seeded, diced

- 1/2 medium red onion, diced

- 1/4 bunch cilantro, chopped

- 1 (4.5 ounce) can of tomato juice

- 1/2 teaspoon hot pepper sauce

- 1/4 teaspoon salt

DIRECTIONS

Combine all ingredients in a food processor and blend until smooth.

Add more salt if needed. Refrigerate for 1 hour before serving.

Nutritional Information Per Serving (1 cup): Calories: 49, Fat: 1 g,

Cholesterol: 0 mg, Sodium: 272 mg, Carbohydrate: 11 g, Dietary

Fiber: 3 g, Sugars: 5 g, Protein: 2 g

Diabetic Exchanges: 2 Vegetables

Blueberry Dumplin’s

1 1/2 c. canned, fresh or frozen blueberries

1 tsp. lemon juice

2/3 c. sugar. Taste test if using canned.

1 tsp. cornstarch

pinch of salt

Heat to boiling in a pot with a TIGHT FITTING lid. . Meantime, mix:

2 1/4 c. all purpose flour

4 tsp baking powder

1 tsp salt

1/2 c. shortening

1 egg

1 c. milk

Mix together as for bisquits to make a soft sticky dough. Drop by

tablespoonfulls onto hot blueberry mixture. Cover tightly and simmer 20

to 25 minutes. DO NOT LIFT LID until done. Serve hot, spooning sauce

over top.

The Great Hadassah cookbook

Ingredients:

1 cup (250ml.) butter .

4 oz. (125g) cream cheese .

2 cups (500ml.) flour, sifted .

4 tbsp. (60ml.) berry sugar.

Cream Butter well and then add cheese, flour & sugar and mix well. Cover with wax paper and refrigerate overnight.

Roll out not very thin and cut into equal numbers of rounds and squares. Place a spoonful of apricot or other jam in the middle or use the traditional poppy seed filling.

Pinch the rounds into triangles and fold the squares over the triangles.

Bake on a greased cookie sheet at 400ºF (200º C) for 12 to 15 minutes until lightly browned.