HungryRecipes.com

4 md Size sweet potatoes;

1 tb Whipped butter;(not me!!!)

2 tb Frozen apple juice;

-concentrate Salt to taste; Pepper to taste; 1 md -size apple; peeled diced

6 Whole cloves;

Ground nutmeg; Place sweet potatoes in a saucepan and cover with water. Bring to a boil and cook 30 to 40 minutes or until tender. Remove from water, peel and mash. Add butter, apple juice, salt and pepper. Stir in apple, cloves and dash of nutmeg. Place in an ovenproof serving dish and warm in 350 degrees oven to minutes before serving. Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE + 1/2 FRUIT EXCHANGE CAL: 116, CHO: 6mg; CAR: 24g; PRO: 1g; SOD: 80mg; FAT: 2g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O’Brion and her Meal-Master

2 lg Artichokes

1 Lemon (juice only)

2 tb Virgin olive oil

lg Basil leaves; – sliced in strips 1 lg Onion, white or yellow

- sliced 1/4-in thick Salt 1 lb Fresh pod peas; -=OR=-

1 c Frozen peas

Finely chopped parsley Freshly milled pepper 1 tb Sweet butter

-=OR=-Extra-Virgin Olive Oil Lemon juice; to taste -=OR=- Champagne Vinegar SLICE THE UPPER 2/3 of the leaves off the artichokes, then break off the remaining leaves, snapping them off at the base. Trim off the dark green stubs, going around the artichoke with a paring knife. Cut them in quarters, remove the fuzzy choke and slice each quarter into pieces 1/4-to-1/2-inch thick. As you work, rub the cut surfaces with lemon and put

them in a bowl with the lemon juice and water to cover. Gently warm the olive oil with half the basil. When it is fairly hot, but not sizzling, add the onions and the sliced artichokes. Salt lightly and give them a stir to coat them with the oil, then add 3/4 cup water and cook over a medium-low flame. As the water cooks off, add more, in 1/2-cup increments until the artichokes are cooked, about 25 minutes. Add the peas and continue cooking until they are done. Let any liquids reduce until they are syrupy. Taste and season with salt. Add the rest of the basil, the parsley and the butter or olive oil. To brighten the flavors, stir in a little lemon juice or champagne vinegar to taste. DEBORAH MADISON – PRODIGY GUEST CHEFS COOKBOOK

1 lb To 1 1/4 lb fresh Asparapus;

1 c Water

2 tb Fresh lime juice;

1/4 c Diced pimento;

1 tb Toasted pine nuts;

Rinse asparagus and snap off tough ends. In a large skillet, bring to a boil and add asparagus. Cover and steam asparagus until bright green, 2 to 3 minutes. Remove from heat, drain and arrange on a platter. Sprinkle with lime juice; garnish with pimento and pine nuts. Serve warm or chilled. Food Exchange per serving: 1 VEGETABLE EXCHANGE CAL: 37; CHO: 0g; CAR: 7g; PRO: 3g; SOD: 6g; FAT: 2g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O’Brion and her Meal-Master.

1 1/2 lb Asparagus;* cut diagonally

-into 1″ pieces 10 oz (2 pkg) frozen apaparagus;

2 tb Fresh parsley; snipped

2 tb Lemon juice;

1/4 ts Salt;

2 sl Bacon; fried and chopped

* 2 PACKAGES (10 oz) frozen cut asparagus can be substitued for the fresh asparagus. Cook as directed on package; drain. Place steamer basket in 1/2″ water in saucepan or skillet (water should not touch the bottom of basket). Place lower stalk pieces in basket. Cover tightly and heat to boiling; reduce heat. Steam 4 minutes. Add tips. Cover tightly and steam until crisp-tender, 4 to 5 minutes longer. Toss asparagus with parsley, lemon juice and salt. Sprinkle with bacon. MICROWAVE DIRECTIONS: Place asparagus, 1/2 cup water and 1/4 teaspoon salt in 1 1/2-quart microwable casserole. Cover tightly and microwave on high(100% depending how powerful the microwave is) 3 minutes, less if very powerful( my microwave is an older one..in fact 20 years); stir. Cover and microwave until crisp-tender, 2 to 3 minutes longer. Let stand 1 munites; drain. Continue as directed. Serving size 3/4 cup. Food Exchanges per serving: 1 VEGETABLE EXCHANGES + MAYBE 1/2 HIGH-FAT MEAT EXCHANGE; CAL: 75; (Bacon listed as Saturated Fat, but we wouldn’t use it anyhow would we). Source: Betty’s Crocker’s New American Cooking by WHOM(1983) Brought to you and yours via Nancy O’Brion and her Meal-Master

1 lb Fresh Asparagus;

2 tb Butter; (yea! right!)

-=OR=- 2 tb Margarine;

1/2 lb Mushrooms; sliced (2 cups)

2 tb Shallots;

1/2 ts Salt;

1 Freshly ground black pepper;

4 tb Fresh coriander; chopped

Trim off tough part of asparagus stalk, about 2 to 3 inches from bottom. Use a vegetable peeler to scrap asgaragus to about 1 inch from top. Cut asparagus on diagonal into 1 inch pieces. Melt butter in a non stick frying pan. Add mushrooms and cook over high heat, tossing and shaking, until mushrooms are lightly browned. Add asparagus. Cook, stirring and tossing for about 1 minute. Add shallots, salt and pepper. Sprinkle with coriander. Cook for 30 seconds. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE

2 1/2 lb Asparagus

2 c Hulled strawberries

1/4 c Strawberry vinegar

———————————-DRESSING———————————- 1 tb Walnut oil

1/2 c Peanut oil

1 1/2 ts Honey

Trim asparagus and cut each stalk in thirds. Steam until tender but still crisp. (Thin young stalks took 5 minutes.) Plunge in ice water; drain. Wash strawberries, then hull. Cut strawberries in half; combine with asparagus. Combine dressing ingredients; toss asparagus and strawberries gently with dressing. Chill well before serving. The authors write: “What could be simpler – or more delicious – than spring’s first asparagus combined with spring’s first strawberries?” My notes: Good, and simple. Tried 02/22/92. From _The New Carry-Out Cuisine_ by Phyllis Meras with Linda Glick Conway. Boston: Houghton Mifflin Company, 1986. Pg. 252. From Movable Feast restaurant/5504 Connecticut Ave., N.W./Washington, D.C. 20015. (202)966-1657. Typed for you by Cathy Harned.

1/3 c Onion; chopped

2 cl Garlic; finely chopped

1 tb Corn oil

1 c Split green peas; soaked,

-cooked, drained, mashed 1/2 ts Tumeric; ground

1/2 ts Salt

3 ts Hot green pepper; finely

-chopped 1 c Water

Atar Allecha is a spiced green pea puree. Soak peas for one hour. Cook for 1/2 hour. Drain. Mash. Set aside. In dry pan over moderate low heat, stir fry the onion and garlic for 2 mins. Add oil and stir fry one minute more. Add the mashed peas, tumeric, salt, and chili. Mix well. Add the water and cook 3-4 mins longer to reduce the mixture to a thick, green, well spiced puree. Serve with warm Injeera.

4 Bananas; firm

2 Lemons; grated rind & juice

1/4 c Brown sugar; firmly packed

1/4 c Butter (or marg.); melted

Cut bananas in half lengthwise; place cut side down in a buttered baking dish. Brush bananas with lemon juice; sprinkle wiht grated lemon juice; sprinkle with grated lemon rind and brown sugar. Drizzle with butter. Bake at 350 degrees for 15 to 20 minutes. Serve warm as a side dish with meat, or as a dessert plain or with ice cream. SOURCE: Southern Living Magazine, sometime in 1977. Typed for you by Nancy Coleman.

6 Guavas

1 tb Oil

1 c Mushrooms, chopped

1 tb Onion, chopped

1/2 c Green olives, chopped

2 tb Parsley, chopped

4 ts Fresh dill weed, chopped

1/2 ts Salt and pepper

1 tb Sesame seeds

Preheat oven to 325F. To prepare the guavas for stuffing, cut a thin slice from the top of the guava. With a melon ball scoop or small spoon, remove the seeds and set the guavas aside. Heat the oil in a skillet. Add mushrooms, onion, green olives, herbs, salt and pepper; saute until vegetables are soft. Remove the mixture from the flame; cool. Stuff the guavas, filling them to the top. Place stuffed guavas in a baking dish just large enough to hold them and sprinkle sesame seeds over the guava tops. Bake for 1 hour, or until the fruit is tender. Serve hot.