Glazed Sweet Potatoes

1 3oz package orange flavored gelatin
1/4 tsp ground cinnamon or nutmeg
2 tbsp butter
1 18-0z can sweet potatoes, drained

In skillet, mix gelatin, spice, 1/3 cup water, and dash salt. Add butter. Bring to boiling, stirring constantly. Add potatoes. Cook covered till potatoes are glazed, about 15 minutes. Serves 4

Chicken Steak

1 kilo chicken breast, sliced
1/2 cup olive oil
1/2-3/4 cup bread crumbs
salt and pepper
1/4 cup butter
1/4 cup flour
1 can cream of mushroom soup

1. Brush each slice of chicken breast with olive oil. Dredge in the bread crumbs. Place in the freezer for 10 minutes so the bread crumbs can coat the chicken better.
2. Season remaining bread crumbs with salt and pepper. Dredge the chicken again in the bread crumbs. Heat remaining olive oil in a skillet on medium heat and fry the chicken batches, about 1-2 minutes each side.
3. remove from skillet and keep warm while prepareing the sauce. Reserve oil inskillet.
4. For the gravy. reheat oil, add butter. When butter melts, stir in flour. Over low heat continue stirring until mixture is smooth and no lumps appear. Slowly stir in cream of mushroom soup. Let simmer, stirring constantly until mixture is smooth and thick.
5. Plate the chicken. Pour gravy on the chicken.

Brunch Pizza Recipe

Brunch Pizza Ingredients:
1/2 lb	Boiled Ham, sliced
8 oz	Part Skim Mozzarella Cheese,
	Grated
2	Eggs
1/4 c	Low-fat Milk
pn	Dried Oregano
	Pizza Crust, prepared or
	Homemade

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Brunch Pizza Instructions:

Pat the pizza dough out on a 13- by 9-inch pan, baking, sheet or a round pizza pan.
Cut the ham into strips and put them on the dough.
Sprinkle on the cheese.
Combine the eggs and milk in a bowl and beat to blend.
Pour the eggs over the dough and sprinkle on the oregano.
Bake in a 375-degree oven for 20 to 30 minutes.
One Serving = Calories: 277 Carbohydrates: 15 Protein: 19 Fat: 15 Sodium: 785 Potassium: 206 Cholesterol: 145 Exchange Value: 1 Bread Exchange + 2 Medium-Fat Meat Exchanges + 1 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.
Posted from the Echo's Library 04/19/94 by Frank Skelly

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Ranch Pasta Salad

INGREDIENTS (Nutrition)

• 16 ounces pasta
• 1 (6 ounce) can black olives, drained and chopped
• 1 (5 ounce) jar stuffed green olives, sliced
• 8 ounces shredded Cheddar cheese
• 8 ounces shredded Monterey Jack cheese
• 2 1/2 tablespoons bacon bits
• 1 (16 ounce) bottle ranch-style salad dressing
• 1/2 cup chopped green onions
• 1/2 teaspoon ground black pepper

DIRECTIONS

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
2. In a large bowl, combine black olives, green olives, Cheddar cheese, Monterey Jack cheese, bacon bits, dressing, onion, ground black pepper and pasta; mix well.
3. Cover bowl, refrigerate to chill for one hour, and serve.

SOURCE

Fruits and Crabstick Salad

Dressing:

1 pack(250 ml) all-purpose cream
1/4 cup grated cheese
4 tsp sugar

Salad:

1 cup cooked sago
1 can 850g fruit cocktail, drained and reserve syrup
1 cup canned kernel corn, drained
4 pcs (60g) crabsticks (kani), sliced into three then sredded

1. Prepare dressing and set aside.
2. Boil sago in fruit cocktail syrup with 1 tsp sugar for 5 minutes. Drain and set aside.
3. Combine with fruit cocktail, corn, and crabstick. Toss lightly.
4. Combine with dressing. Season with 1/4 tsp iodized salt. Chill until ready to serve.

Banana Colada Smoothie

1. 1 cup ice cubes
2. 1 cup chopped fresh pineapple
3. 1 small ripe banana, sliced
4. 3 tablespoons SPLENDA(R) No Calorie Sweetener, Granulated
5. 1/2 cup reduced-fat coconut milk
6. 1/2 teaspoon vanilla extract

Combine all ingredients in a blender in the order listed; process mixture until smooth, stopping to scrape down sides.

Yield: 2 servings

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Fruits Craze

1 439g can fruit cocktail
3 pcs lakatan bananas, peeled and sliced
2 cups crushed ice
4 tbsp sugar
1 cup evaporated milk

1. Mix 1/3 cup fruit cocktail syrup with 1 cup water. Soak bananas to prevent browning. Drain just before using.
2. Blend half fruti cocktail and remaining syrup until smooth.
3. Add crushed ice, sugar and milk. Blend for 5 seconds. Top with remaining fruit cocktail anbd bananas. Portion into cups and serve immediately.