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Recipe for Monday, 5/8/00

In honor of Mother's Day, this week we are featuring seven delectable recipes from the cookbook Memorable Menus Made Easy, Robyn Webb's culinary collection of elegant dishes that will make every day a special occasion at home. Make this Mother's Day memorable by preparing one or all seven of these recipes for a truly extraordinary celebration.

You can order a copy of this and many other cookbooks from our online bookstore or call 1-800-ADA-ORDER (1-800-232-6733).

Cucumber Dill Dip
6 servings/Serving size: 2 Tbsp

1/2 medium cucumber, peeled, seeded, and finely diced
3/4 cup low-fat sour cream
2 Tbsp plain low-fat yogurt
1/4 cup lite mayonnaise
2 cloves garlic, minced
2 Tbsp minced shallots
1 Tbsp minced fresh dill
2 tsp minced parsley
1/2 tsp minced thyme
2 tsp apple cider vinegar


  1. Combine all ingredients by hand until smooth. Serve with raw vegetables or crackers.

Exchanges Per Serving:
Starch Exchange -- 1/2
Calories -- 42
   Calories from Fat -- 0
Total Fat -- 0g
   Saturated Fat -- 0g
Cholesterol -- 0mg
Sodium -- 135mg
Carbohydrate -- 7g
   Dietary Fiber -- 0g
   Sugars -- 5g
Protein -- 3g



Creamy Chicken and Dumplings

Prep time: 20 minutes
Cooking time: 50 minutes
Degree of difficulty: easy
Low-fat
Low-calorie

      STEW

      DUMPLINGS

1. Make Stew: Sprinkle chicken with salt and pepper. Brown on all sides
in Dutch oven over medium-high heat, 8 minutes. Transfer to plate. Add
mushrooms and onion to Dutch oven; cover and cook until tender, 5
minutes. Uncover; cook 5 to 7 minutes more, stirring occasionally, until
lightly browned. Stir in broth, milk, carrots, thyme and chicken. Cover,
bring to a simmer and cook 10 to 12 minutes more until carrots are
tender.

2. Make Dumplings: Meanwhile, combine flour, baking powder, baking soda and salt in medium bowl. Cut in shortening with pastry blender or 2
knives until mixture resembles coarse crumbs. Stir in buttermilk until
just moistened; stir in remaining ingredients just until blended.

3. Stir cornstarch into wine in small cup; stir into stew with zucchini.
Drop dumplings in rounded tablespoons on top. Cover and simmer 16 to 18 minutes until dumplings are cooked through. Makes 6 servings.

PER SERVING
Calories 350
Total Fat 9 g
Saturated Fat 2 g
Cholesterol 64 mg
Sodium 785 mg
Carbohydrates 43 g
Protein 24 g