1/2 c Margarine -- (1 stick)

2/3 c Sugar

Dry sugar substitute equal 1/4 cup sugar

1 Egg -- (large)

1 t Vanilla

2 c All-purpose flour

2 tb Dry Buttermilk

1 t Baking soda

1/4 ts Salt

1/3 c Water at room temperature

Cream margaring, sugar, and dry sugar substitute together at medium speed untill light and fluffy. Add egg and vnill and mix at medium speed for 30 seconds, scraping down the bowl before and after adding the egg and vanilla. Stir flour, dry buttermilk, baking soda and salt mixture, along with water, to creamy mixture, and mix at medium speed to blend well. Drop dough by 1 1/2 tablespoonfuls onto coolie sheeet that have been

sprayed with pan spray orlined aluminum foil. Press cookies down on the bottom. Remove them to a wire rack and cook to room temperature. Food exchanges per serving: 1 STRACH/BREAD EXCHANGE + 1 FAT EXCHANGE

Calories: 96, FAT: 4g, CHO: 13g, Na: 107mg, PRO: 2g, Cholesterol: 12mg Source: Desserts for Diabetics by Mabel Cavaiani, R. D. Brought to you and yours via Nancy O'Brion and her

3/4 lb Raw prawns

1 1/4 tb Black beans

1 Clove garlic, chopped

1 Green onion, chopped

1 tb Oil

1/2 ts Salt

1 ts Oil

1 1/2 ts Thin soy sauce

1 ts White wine

1 ts Oyster sauce

Prepare the prawns by cutting off whiskers, cutting along the top of the shell, and deveining them. Leave the shells on the prawns because this keeps the prawns more tender, tasty and plumlp. Wash, drain and put prawns in a pie pan so as to be ready for steaming. Wash black beans two times and mash into a paste; then add the chopped garlic. Combine remaining ingredients, EXCEPT the oil. Pour mixture over prawns; then, pour oil on top. Cover and steam 10 minutes. Serve over rice. SOURCE: Chopstick, Cleaver and Wok.

1 Leg of lamb (4 lb)

1/4 c Butter

1 lg White onion, chopped

1 cn Whole peeled tomates (14 oz)

1 Green pepper, diced

1 Sweet red pepper, diced

1 Sweet yellow pepper, diced

2 T Chopped parsley

1 t Paprika

1 t Salt

1/2 t Black pepper

4 Potatoes, peeled and cubed

1 cn Green peas (8.5 oz)

1 cn Sliced carrots (8 oz)

Bone leg of lamb, remove all fat and cut into 1-1/2 cubes. Melt butter in large pot. Add onion and cook until browned. Add meat and brown lightly. Add tomatoes, peppers, parsley, paprika, salt and pepper. Simmer, covered, over low heat 2 hours. Add potatoes, peas and carrots with liquid. Continue cooking until potatoes are tender, about 15 minutes. Each serving contains about: 474 calories; 744 milligrams sodium; 106 milligrams cholesterol; 29 grams fat; 27 grams carbohydrates; 28 grams protein; 1.76 grams fiber.

2 c Long-grain rice;uncooked*

2 Cloves garlic; crushed

1/4 c Corn oil

5 c Chicken broth; **

* NOT Uncle Ben's converted type or the precooked type. ** When using substitutions (see below) always remember to keep the proportions of rice to liquid the same. Heat the oil on med-high in a large skillet or 4-5 quart pot. Add the garlic and sautee about 1 minute. Add the rice and fry it, stirring frequently, until the rice is golden brown. Add the liquid and stir. When it comes to a boil, lower to a simmer, stir once more and cover. Cook until all water is absorbed. This is the basic recipe, and there is a lot more you can do with it. For example: Substitute 1/2 cup tomato juice, or a pureed tomato, for part of the liquid. Substitute part of the liquid with black bean soup broth. Add 1/2 cup frozen peas and carrots. Add 1/2 cup sliced mushroom and green onion. Use beef or other broth instead of chicken. Add 1/2 cup cooked chick peas(garbanzo). Substitute part of the rice with some vermicelli. The possibilities are really endless if you use your imagination. Just stick to the basic recipe and proportion of rice to liquid. From Melanie Miguel

4 lb Fresh tender green beans

-- OR yellow beans -- (5 to 6 inches long) 8 -to...

16 Heads fresh dill

8 Garlic cloves (optional)

1/2 c Canning or pickling salt

4 c White vinegar (5 percent)

4 c Water

1 t Hot red pepper flakes

-- (optional)

Procedure: Wash and trim ends from beans and cut to 4-inch lengths. In each sterile pint jar, place 1 to 2

dill heads and, if desired, 1 clove of garlic. Place whole beans upright in jars, leaving 1/2-inch headspace. Trim beans to ensure proper fit, if necessary. Combine salt, vinegar water, and pepper flakes (if desired). Bring to a boil. Add hot solution to beans, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1. Table 1. Recommended process time for Pickled Dilled Beans in a boiling-water canner. Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 5 min. 1,001 - 6,000 ft: 10 min.

Above 6,000 ft: 15 min. ?????????????????? ? * USDA Agriculture Information Bulletin No. 539 Mintzias

1 c Butter; (No Margarine) 1 ts Almond Or Lemon Extract

2/3 c Confectioners' Sugar 2 1/4 c Flour; Unbleached,

Unsifted 1 ea Egg; Large 1/4 ts Salt

1 ea Egg Yolk; Large 1/2 ts Baking Powder

Beat butter and sugar until light. Beat in egg, egg yolk and extract. Sift flour, salt, and baking powder; gradually add flour mixture to eggs. Chill dough 1/2 hour. Press 1/4 of the dough into a cookie press. Keep remaining dough chilled. Shape cookies onto a greased baking sheet. Bake in 400 degrees F. oven for 7 to 10 minutes or until done. Cool on wire racks and store in airtight tins. Makes 4 to 6 dozen cookies. -----

1 1/2 Cups Dried Pink Beans

6 Lb Smoked Ham Hocks -- Cut In 1 Pieces

1 Medium Yellow Onion -- Chopped

1 1/2 Tsp Hungarian Paprika

2 Qts Beef Stock

2 Tsp Freshly Rendered Lard Or Oil

4 Cloves Garlic -- Thinly Sliced

Salt And Fresh Ground Pepper -- To Taste

Soak the beans overnight in about 4 cups of water. Drain the beans and place in a 6 quart pot along with all other ingredients except the lard/oil, garlic, salt and pepper. Cover and simmer until the hocks are tender. Strain the hocks from the pot and cool. Remove the meat and discard the bones. Remove 1/4 of the beans and puree with 1 cup of the cooking liquid. Return to the pot. Chop the deboned meat and add to the pot. Stir all together and return the soup to a simmer. Heat a small frying pan; add the lard/oil and saute the garlic for a moment. Add the garlic to the pot along with salt and pepper to taste.

REG5 shared by Sheryl Donner, Iowa City