1. Place noodles in medium bowl. Cover with lukewarm water; let stand 30 minutes or until soft. Drain; set aside. Whisk fish sauce, 1 to 2 tablespoons lemon juice, vinegar, ketchup, sugar and pepper in small bowl; set aside. 2. Finely chop the chicken breast. Heat oil in wok or

*Anne s note: The nutritional analysis omit the anchovies; they would substantinally increase the sodium in the recipe "Pan Bagnat is the name for this stuffed sandwich in Monaco and in France (where the name is hyphenated). The fillings can vary. For example, Bordeaux

Cut each slice of bread into 8 sticks, and arrange on ungreased baking sheets. Brush bread stick lightly with margarine. Sprinkle evenly with Parmesam cheese and sesame seeds Bake at 350 degs for 10 15 mins or unitl golden brown. Serve immediently From: All New Cookbook Fo

Place each peach half in a serving dish. Spoon about 1 tbsp yogurt over each peach half. Pour on the raspberry puree. Add sugar substitute before serving if the puree needs to be sweetened. 1 serving = 62 calories, 1 fruit exchange 1 gram protein, 13 grams carbohydrate, 0 f

3 tb peach fruit spread combined with 2 tb warm water may be substituted for the pourable fruit. Preheat oven to 375. Grease and flour two 8" round cake pans. Combine flour, baking powder, and salt; set aside. Beat softened butter at medium speed until light and fluff

* Brand of liquid sweetener is not specified. Most common one in Canada (SugarTwin) uses 1/4 ts = 1 ts sugar. Prepare peaches: Blanch by plunging into boiling water for up to 1 minute, then into cold water. Remove skin. Cut into small pieces. Prepare strawberries: Wash

My note: tested using 1 1/4 cup all purpose flour. YUM! These are large cookies, 2 tsp sugar per cookie. Preheat oven to 350 F. Cream together the peanut butter and vegetable oil in a bowl. Add brown sugar, vanilla, and egg. Beat well. Add flour (reserve 1/4

Combine water, peanut butter and baking chocolate in top of double boiler. Cook and stir over simmering water until peanut butter and chocolate are melte. Stir in sorbitoled and granulated sugar replacement. In a bowl, blend milk, flour and cornstarch together until smooth; grad

Place oatmeal, cereal and pecans in a bowl and mix lightly. Set aside. Cream margarine and sugars together at medium speed until light and fluffy. Add eggs whites vanilla and water, and mix at medium speed for 1 minute, scraping down the bowl before and after adding egg whites,

Cut cabbage into small wedges. Place half in blender along with water, carrot, and peper. Blend quickly; turn off and drain at once, using liquid for blending with balance of cabbage, drain once more. Mix with mayonnaise dressing. Food Exchange per serving: 1 VEGETABLE EXCH

Sift flour, baking soda and salt together. Cream shortening and sugar replacement unitl light and fluffy. Add egg and beat well. Add chocolate, peppermint oil and vanilla and blend thoroughly. Beat in yogurt. Add flour mixture and milk alternately in small amounts. Beat well aft

Dissolve gelatin in cold water. Add gelatin mixture, sugar replacement, and salt to hot water; stir until dissolved. Add lemon juice, cucumber, carrots, and onion. Beat cream cheese with mayonnaise until smooth. Blend into vegetable mixture. Pour into mold and chill. Food Exchan

Wash and hull strawberries; cut in half. Slice ends off orange; quarter orange lengthwise and slice orange wedges crosswise with rinds left on, as thin as possible. Put strawberries and oranges in a bowl; mix well. Mix together the orange juice and sweet vermouth and drizzle ove

Drain pineapple, reserving 1/2 cup juice. Freeze pineapple chunks. Place juice, buttermilk, vanilla, sweetener and frozen pineapple into a blender container. Blend until smooth. Pour into glasses and garnish with mint if desired. DIABETIC EXCHANGES: One serving = 1/2 skim m

Boil potaotoes until tender; peel; cool slightly. Mash untill smooth; stir in remaining ingredients, including syrup from pineapple tidbits. Return to stove and reheat. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE + 1/2 FRUIT EXCHANGE CAL: 122 b

Roll bread slices flat and thin with a rolling pin or an empty quart jar. Place on a flat pan 3" inches under the broiler; heat until lightly toasted on one side, then remove from oven. Turn slices over and spread untoasted sides with a layer of each of sprinkling of cheese

* Makes 2 1/2 cups of soup. Gee! there isn t any for BERT!!!! Fry Canadian bacon; drain and cut away any fat. Heat Tomato sauce and at water to a boil. Add bacon, vegetables, and seasonings. Cook until vegetables are tender. Add Macaroni: reheat Food Exchange per serving: 1

This pretty dessert is also easy to achieve with ready made frozen phyllo dough sheets and fresh fruit. For a finishing touch, sprinkle tops with NutraSweet Spoonful. CUT PHYLLO into 8 inch squares (24). Spray 4 phyllo squares lightly with vegetable spray; layer squares, tu

Mix all the dry ingredients together. Add the carrots and apples. Put the milk, sweetener, margarine and gravy browning into a small saucepan and warm gently until the margarine has melted. Cool and add to the dry ingredients along with the fruit juice, egg and 2 tb. brandy

This dessert is a stand out and it s so simple too. The sauce, made with red wine and apple juice, adds to the flavor and to the presentation. HEAT WINE, apple juice, cinnamon sticks and nutmeg to simmering in large skillet; add pear halves with cut sides down. Simmer, cove

Place popped corn in food processor or food grinder. Grind into kernel size pieces. Beat egg whites until frothy and add baking powder, salt and cream of tartar. Beat into stiff peaks. Add sugar replacement, beating until well blended. Fold popcorn pieces into stiffly beate

The Diabetic High Fiber Cookbook by Mary Jane Finsand 1985 has these suggestions: Pillsbury microwave frozen popcorn (makes 8 cups) Any of the following seasonings: taco seasoning mix creamy Italian salad dressing mix sweet and sour oriental seasoning mix nacho cheese sauce

In a small bowl, combine all ingredients and stir until well blended. Chill before serving to develop taste. Makes about 1 1/4 cup. 20 servings (1 tablespoon). Serve over fresh fruit or fruits and vegetables salads. Food Exchange per serving: FREE; CAL: 13; CHO: 0mg; CHO: 1g; CA

Preheat oven to 350. Beat eggs in large bowl. Blend in juice, butter, lemon peel, lemon juice, and vanilla. Combine dry ingredients. Gradually add to egg mixture, beating until well blended. Pour batter evenly into greased 9" square baking pan. Bake 20 minutes, until wood

In a saucepan coated with nonstick cooking spray, brown pork; drain. Remove meat and set aside. In the same pan, bring 1 1/4 cupes water, bouillon and paprika to a boil. Add pork, onion and garlic. Reduce heat; cover and simmer 45 minutes or until meat is tender. Combine cornst

Cut tenderloin into eight pieces; place each piece between two pieces of plastic wrap or waxed paper and flatten to 1/2 inch thickness. Sprinkle with lemon pepper. Melt butter in a large skillet over medium heat; cook pork for 3 4 minutes on each side or until no longer pink and

Turn mashed potatoes into a large bowl. Add flour, salt, and onion. Mix thoroughly with hands and fingers until completely mixed and smooth. Pat on a lightly floured board until 1/2 inch thick. Cut with a 3 inch cookie cutter. Place on a cookie sheet, cover lightly with waxed pa

Combine all the ingredients, except the wheat germ, in a mixing bowl. Stir to blend. Spoon into lightly oiled muffin tins (or paper baking cups sprayed with non stick spray my choice.) Sprinkle on the wheat germ. Bake in a 400 F oven for 10 to 15 minutes or until lightly brown

For cheese layer, combine cream cheese, sugar replacement, vanilla and 1 egg in mixing bowl. Stir to mix well, spread in bottom of unbaked pie shell. For pie layer, combine pumpkin, milk, 2 eggs sugar replacement and spices in a mixing bowl, beating to blend thoroughly. Carefull

In a small saucepan combine water and gelatin. Let stand for 5 min. Cook and stir over low heat till gelatin dissolves. Transfer to a medium mixing bowl. Stir in pumpkin, milk, sweetener, and pumpkin pie spice. Chill till partially set (the consistency of unbeaten egg white

Preheat the oven to 350 F. Combine the flour, sugar, baking powder, baking soda, cinnamon and cloves in a bowl. Stir to mix. Add the pumpkin, oil, egg, raisins and orange juice. Beat for 3 minutes. Lightly oil a tube pan. Sprinkle in the nuts. Pour the cake batter over the

1. In a large bowl or food processor, dissolve yeast in water. Add honey, margarine, salt, dry milk, pumpkin, spices. Beat well to blend, then gradually beat in about 4 cups of the combined flours to make a stiff dough. 2. Turn dough out onto a floured board and knead until

In a large pan, saute garlic and onion with seasonings. Add rice, beans and ham; cook over medium heat. Stir in approximately 1/4 cup water or liquid from beans. Cook until heated through. Serves: 4 (1 cup servings) Calories: 306 Protein: 19 g Fat: 4 g Carbohydrates: 4

In a heavy skillet, heat oil over medium high heat. Add onion and saute until tender. Add cabbage, apple, cloves and bay leaf. Cover and simmer about 20 min or until cabbage is tender. If cabbage gets dry, add a small amount of water. Add sugar and vinegar to cabbage mixture; to

Combine all ingredients except water and Sweet N Low in large saucepan. Add water. Cover and simmer 20 minutes, or until cabbage is tender. Stir in Sweet N Low. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/4 FRUIT EXCHANGE? Serving size (1/2 cup): Cal: 35; Protei

Steep tea bags in the boiling water for 10 minutes. Gently squeeze tea bags and remove. Add apple juice concentrate, lemon juice, cold water and honey. Heat and serve warm in mugs. Garnish with lemon slices. Per serving (without honey): 119 calories (1 percent from protein,

Sprinkle the red snapper fillets with salt and cayenne. In a 9 inch heavy, nonstick skillet, heat olive oil. Add the onions and cook for about 2 minutes while stirring. Add the minced garlic, stir. Add the tomatoes and red wine. Cook at high heat until about to boil. Turn the he

Any kind of beans may be refried. Extra servings may be frozen and reheated. Stir cook onion and garlic in fat over medium heat in a nonstick pan until onion is translucent. Add beans gradually and mash with the back of a wooden spoon. Cook and stir until thickened

Cream butter, egg and vanilla until mixed and fluffy. Beat in dry ingredients gradually mixing well after each addition. Mix in dates, coconut and 1/ c of the nuts. Form dough into two 1 1/2 inch logs. Roll logs into remaining nuts (1/4 c each). Wrap in waxed paper and chill (or

Mix beef, onion, and ground pepper together and form 4 patties of equal size about 3/4" thick. Grill or broil, 4" from souce of heat, for 3 minutes on each side for medium rear. Place 1 to 2 tb on the center of each patty and top with one 1 oz slice of low fat Swiss ch