* Crossposted from: COOKING
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: DIABETIC CRANBERRY SAUCE
 Categories: Diabetic, Sauces, Fruits
      Yield: 8 serving
 
      3 c  Cranberries
  1 1/2 c  Boiling Water
    1/2 c  Orange Juice
           Sucaryl Solution 1 teaspoon
           For spiced cranberry sauce,
      2 tb Lemon Juice
    1/8 ts Nutmeg
    1/8 ts Cloves
    1/8 ts Cinnamon;
 
  Cook cranberries in boiling water until skins are broken. Then ADD the
  remaining ingredients. Then CHILL in refrigerator.
  
  One serving may be exchanged for: 1/2 fruit exchange.. Reformated 4
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: TEA SCONES
 Categories: Diabetic, Fruits, Quickbreads, Breadmaker
      Yield: 8 servings
 
MMMMM----------------------BASIC TEA SCONES---------------------------
      1 c  Flour;
      1 ts Baking powder;
    1/4 ts Salt
      1 tb Sugar Replacement;
    1/4 c  Margarine; cold
      1    Egg
    1/4 c  Evaporated milk;
           -freeze the rest
           Stir one of the following
           Into the flour mixture for
           Tea Scones listed below
MMMMM------------------------DRIED APPLE-----------------------------
      8    Chopped apple halves;
           Food Exchange 1 STRACH/BREAD
           1/4 FRUIT CAL: 44
MMMMM-----------------------DRIED APRICOT----------------------------
      8    Chopped apricot halves;
           Food Exchange 1 STARCH/BREAD
           1 1/4 FRUIT CAL: 44
MMMMM-------------------------CRANBERRY------------------------------
    1/4 c  Cranberry; chopped
           Food Exchange 1 STARCH/BREAD
           CAL: 34
MMMMM---------------------------DATES--------------------------------
      8    Chopped dates;
           Food Exchange 1 STARCH/BREAD
           1/2 FRUIT CAL:54
MMMMM---------------------------LEMON--------------------------------
      1 tb Lemon peel;
           Food Exchange:1 STARCH/BREAD
           CAL: 34
MMMMM---------------------------ORANGE--------------------------------
  1 1/2 tb Orange peel; grated
           Food Exchange 1 STARCH/BREAD
           CAL: 34
MMMMM-----------------------DRIED PEACHES----------------------------
      8    Chopped peaches halves;
           Food Exchange 1 FRUIT
           1/2 STARCH/BREAD CAl: 44
MMMMM--------------------------RAISINS-------------------------------
      4 tb Raisins;
           Food Exchange 1 STARCH/BREAD
           1/4 FRUIT   CAL: 44
 
  Sift flour, baking powder, salt and sugar replacement.  Cut in cold
  margarine as for pie crust.  Beat egg and evaporated milk together
  thoroughly; into flour mixture.  Knead gently on lightly floured
  board. Divide the dough in half; roll each half into a circles.  Cut
  the into quarters.  Place on lightly greased cookie sheet.  Brush
  tops with milk. Bake at 450f for 15 minutes or until done Food
  Exchange per serving of Basic Tea Scones: 1 STARCH/BREAD EXCHANGE
  CAL: 34
  
MMMMM
... Sincerely yours Gigi
___ Blue Wave/DOS v2.30
--- PCBoard (R) v15.22/M 25
---------------