Cranberry Wild Rice Stuffing

Ingredients

1 no ingredients	Advertisements

Preparation
 
1/2 c Wild Rice, uncooked 1 c Water 1/4 c Raisins, dark or golden 5
Green Onions (scallions), chopped 1 tb Vegetable Oil 1/2 c Celery
~or- Fennel Bulb, chopped 1 c Cranberries, fresh or frozen 1 ts
Orange Rind, grated 1/2 t Dried Thyme

Put the wild rice in a saucepan. Add the water and raisins and cook
over medium heat for 1 hour, or until the rice is tender. Drain

Saute the onions and celery (or fennel bulb) in the oil until tender.
Add the cranberries, orange rind, thyme and rice. Stuff into two
Cornish hens or a 3-pound chicken, or use with turkey breast. Bake in
a 350-degree oven for 1 hour, or until the poultry is done.

~End Recipe Export- "Then to the spicy nut-brown ale." - Milton

___ Blue Wave/QWK v2.12

~-- TMail v1.31.3 * Origin: TDE: 303/623-4965 - Games, Files & Chat!
(1:104/909)

 

 
Servings:
4

 

Cream Cheese Jelly Cookies
SOURCE; Home Swwet Home With Equal cookbooklet, The NutraSweet Co., copyright 1994. Equal, NutraSweet and the Nutrasweet symbol are registered trademarks of The NutraSweet Co. MM Format Ursula R. Taylor. Beat margarine, cream cheese, and Equal Measure in medium bowl until fl (Upload by user)

Cream Cheese Cookies No2
Cream together shortening, cream cheese, fructose and sugar replacement. Add egg and water, beating well. Sift together flour, baking powder and salt, and add to creamed mixture. Mix until thoroughly blended. Shape into a roll, 1 1/2 in. (3.75 cm) in diameter. Refrigerate at lea (Upload by user)

Cream Of Vegetable Soup
Use one or a combination of: asparagus, broccoli, carrots, cauliflower, celery, mushrooms, onions, string beans. Cook vegetables, drain well and chop into small pieces. Use within 30 minutes or refrigerate them. Place broth in a saucepan and bring to a simmer over mode (Upload by user)

Creamed Soup Mix
3 cups mix = equivalent to nine 10 oz cans of soup. Combine all ingredients. Mix and store in airtight container. To use, combine 1/3 cup mix with 1 1/4 cup water in a saucepan. Cook and stir until thickened. Add 1/4 cup chopped celery OR 1/4 cup chopped fresh mushrooms if (Upload by user)

Creamy Cranberry Sherbet
* or add about 1/3 cup skim milk powder to half a cup of milk, stir and fill the cup up to 1 cup mark. Combine water, 1 cup of the cranberry juice cocktail, cranberries and gelatin in a small saucepan. Stir to mix slightly. Allow to rest for 5 minutes or until gelatin softe (Upload by user)

Diabetic Bark Candy
In the top of a double boiler, melt coating over hot, noit boiling, water. Add cereal and seeds. Blend together thoroughly, then pour onto waxed paper and spread thinly. Let stand until firm. Break into pieces. Recipe from:Ideals Candy Cookbook by Mildred Brand Copyright MC (Upload by user)

Diabetic Blueberry Muffins
Preheat oven to 425 F (210 C) and grease 12 cup muffin pan. Combine Bisquick and 1/4 cup artificial sweetener. Make a well in centre of mixture and add sour cream and egg all at once. Beat with a fork until all ingredients are well combined. Gently fold in fresh blueberries. b (Upload by user)

Diabetic Cake
Cook raisins till soft. Drain water, + raisins to applesauce & eggs, sweetener, cooking oil. Mix well, blend baking soda flour + remaining ingredients. Bake 350 Degrees in 8" x 8" or 9" x 9" pan. Posted on Prodigy DESSERTS & SWEETS on 12/10/92 by NAN (Upload by user)

Creamy Frosting For Family Favorite Cake
Mix all ingredients. Beat until smooth. Spread on Cake. Frosts one cake. From: Jeffrey Dean Date: 11 18 93     strongServings:1/strong   (Upload by user)

Creamy Garlic Dressing Marks
Place all ingredients in a blender and process until smooth. Chill before serving. Food Exchange per serving: FREE; CAL: 11; CHO: 0mg; CAR: 2g; SOD: 50mg; FAT: 0g; Makes about 3/4 cup; 12 servings (1 tb each) Source: Light & Easy Diabetes Cuisine by Betty Marks Brought (Upload by user)
TAG: marks, ,

Creamy Italian Dressing
Mix all ingredients together and refrigerate. Shake well before using. Makes 1/3 cup = 6 servings. Food Exchange per serving: 1 FAT EXCHANGE; CAL: 46; CHO: 0mg; CAR: 1g; PRO: 0g; FAT: 5g; Source: Light & Easy Diabetes Cuisine by Betty Marks. Brought to you and yours via (Upload by user)

Creamy Ranch Salad Dressing
In food processor or blender, process cottage cheese andyogurt until smooth. Pour into bowl and stir in onions and seasonings. Cover and refrigerate for at least 30 min so flavours develop. Store for up to one week. Stir before serving. Makes 1 2/3 cups. Preparation 10 (Upload by user)
TAG: dressing, ranch, ,

Creamy Tofu Dressing
Place tofu slices in a blender or a food processor fitted with the metal blade. Add remaining ingredients and only as much water as needed to make desired consistencey. Process until smooth. Makes 2 cups. Food Exchange per serving: FREE; CAL: 9; CHO: 0mg; CAR: 1g; PRO: 1g; SOD: (Upload by user)

Creole Green Beans Ada
Place oil in saucepan and heat over moderate heat. Add onions and celery and cook and stir until onions are soft but not browned. Add flour and cook until flour is absorbed by vegetables. Add tomato juice, salt, and pepper and cook until slightly thickened and smooth. Drain bean (Upload by user)
TAG: beans, ,

Crisp Cool Middle Eastern Salad
Toss green pepper, tomatoes, cucumber, and green onions in a medium size bowl. In a small bowl combine yogurt, dill salt, and pepper. Spoon yogurt mixture over salad and toss. Food Exchange per serving: 1 VEGETABLE EXCHANGE CHO: 7g; PRO: 3g; FAT: 1g; CAL: 44; Low salt (Upload by user)
TAG: salad, ,

Crunchy Cereal Bar
In a microwave safe dish, combine the margarine and brown sugar. Microwave on high about 1 minute to melt the margarine. Beat in the egg when the sugar mixture has cooled, about 5 minutes. Add the shredded wheat, walnuts, and raisins. Stir until well mixed. Pat into the bot (Upload by user)
TAG: minutes, microwave, grams, sugar, margarine, ,