* Crossposted from: [MME] Gourmet
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Asparagus with Bacon
 Categories: Diabetic, Vegetables, Side dish, Meats
      Yield: 4 Sweet ones
 
  1 1/2 lb Asparagus;* cut diagonally
           -into 1" pieces
     10 oz (2 pkg) frozen apaparagus;
      2 tb Fresh parsley; snipped
      2 tb Lemon juice;
    1/4 ts Salt;
      2 sl Bacon; fried and chopped
 
  * 2 PACKAGES (10 oz) frozen cut asparagus can be substitued for the
  fresh asparagus.  Cook as directed on package; drain.
  
  Place steamer basket in 1/2" water in saucepan or skillet (water
  should not touch the bottom of basket).  Place lower stalk pieces in
  basket. Cover tightly and heat to boiling; reduce heat.  Steam 4
  minutes. Add tips. Cover tightly and steam until crisp-tender, 4 to 5
  minutes longer. Toss asparagus with parsley, lemon juice and salt.
  Sprinkle with bacon.
  
  MICROWAVE DIRECTIONS:  Place asparagus, 1/2 cup water and 1/4
  teaspoon salt in 1 1/2-quart microwable casserole.  Cover tightly and
  microwave on high(100% depending how powerful the microwave is) 3
  minutes, less if very powerful( my microwave is an older one..in fact
  20 years); stir. Cover and microwave until crisp-tender, 2 to 3
  minutes longer. Let stand 1 munites; drain.  Continue as directed.
  Serving size 3/4 cup. Food Exchanges per serving: 1 VEGETABLE
  EXCHANGES + MAYBE 1/2 HIGH-FAT MEAT EXCHANGE; CAL: 75; (Bacon listed
  as Saturated Fat, but we wouldn't use it anyhow would we).
  
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Baked Fish Cake
 Categories: Diabetic, Fish, Vegetables
      Yield: 4 Friends
 
  1 1/2 lb Potatoes; peeled
      1 lb White fish fillet;
           Salt; (to taste)
           Grd white or black pepper;
           -Freshly
      2 tb Butter;
      4 tb Milk;
           Grated peel of 1/2 lemon;
      2 tb Parsly; fresh chopped
      1 ts Anchovy extract(optional)
      3 tb All-purpose flour;
      2 tb Oil
 
  Cut the potatoes into chunks and place then in a saucepan with enough
  water to cover, adding a little salt if liked. Heat until just about
  to boil. Meanwhile, lay the fish on a plate or dish to cover the
  saucepan and cover it with a second plate, lid or foil. Put the fish
  on the pan when the water is boiling, then reduce the heat so water
  does not froth over. Cook the potatoes until tender-10-15 minutes if
  the chucks are faily small. Set the aside, without uncovering it.
  Drain and mash the potatoes, beating the well until smooth.  Mix in
  the butter, milk, lemon peel, parsley and anchovy extract, is used
  Preheat oven to 400 degrees. Grease a quicke dish or baking pan. Pour
  any cooking juices from the fish into the potato mixture. Flake the
  flash off the skin, discarded any bones, and at it to the potatoes.
  Mix well, adding seasoning to taste. Use a large spoon to place the
  fish mixture in a mound on the prepared dish or pan but do not
  flatten it until it is all in mounded up. Flatten the top of the
  mixture sightly, then sprinkle it with a little of the flour.  Use a
  spatula and slice to flatten the mixture into a little neat circle,
  about 7" across. Pat the sides with the knife and the top with slice
  to that the mixture is even and neatly shaped, keep sprinkling with
  the flour to coat the outside evenly. Trickle the oil over the fish
  cake and bake it for about 30 minutes, until well browned. Cut into
  wedges to serve.
  
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... Sincerely yours Gigi
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