Orange Cookies #2

      1 md Orange
    1/2 c  (125 mL) shortening
      2 tb (30 mL) granulated sugar
           Replacement
           Or granulated fructose
      1    Egg
      2 c  (500 mL) flour
    1/2 ts (2 mL) baking powder
    1/2 ts (2 mL) baking soda
    1/4 ts (1 mL) salt
    1/2 c  (125 mL) buttermilk

Juice and grate the rind of the orange; remove seeds from the juice. Cream together shortening and sugar replacement. Add egg, orange juice and grated orange rind, beating until light and fluffy. Combine flour, baking powder, baking soda and salt in sifter, and add alternately with buttermilk to creamed mixture. Stir to blend. Drop by teaspoonfuls onto lightly greased cookie sheets, 2 to 3 in. (5 to 7 cm) apart. Bake at 375 degrees F (190 C) for 10 to 12 minutes.

Exchange 1 cookie with sugar replacement: 1/3 fruit 1/3 fat Calories 1 cookie with sugar replacement: 27 Exchange 1 cookie with fructose: 1/3 fruit 1/3 fat Calories 1 cookie with fructose: 30
Yield: 60 Servings

Orange Baked Chicken Breasts

      5    Half chicken breasts,
           -skinned
    1/4 c  Onion, chopped
    1/4 ts Dried rosemary, crushed
    1/2 ts Paprika
    1/8 ts Pepper
      2 tb Flour
      2 c  Orange juice

Place chicken in shallow pan, meat side up. Sprinkle onion, rosemary, paprika and pepper over chicken. Blend flour with orange juice and pour over chicken. Bake uncovered until done, basting often with juice. OVEN: 350 degrees TIME: 60 minutes

Nutrient Analysis: 1 portion, Calories: 187, Fat: 2g, Cholesterol: 66mg, Sodium: 78mg, Calcium: 29mg, Diabetic Exchange: 3 lean meat, 1/2 fruit
Yield: 5 Servings

Onion Dip

      8 oz Plain lo-cal yogurt
    1/2 x  Onions, finely chopped
      2 ts Lemon juice
      2 tb Parsley
      1 ds Hot pepper sauce
      1 ds Horseradish
      1 ds Salt and pepper

Combine all ingredients. Chill thoroughly. Yield: 1 1/2 C 1 serving = 1/2 milk, 1/2 veg Calories: 72


Yield: 2 Servings

One Dish Pork Chop Dinner

      8    Pork chops
           -(1/2 inch thick)
    1/3 c  All-purpose flour
    1/4 c  Butter or margarine
           Salt and pepper to taste
      2 c  Apple juice, divided
      2 lb Small red potatoes
      1 lb Small whole onions
           -=OR=-
      1 sm Jar whole onions,
           -drained (16 oz.)
      1 lb Carrots, peeled cut
           -into 3 inch pieces
      6 c  To 8 C Shredded cabbage

Coat pork chops in flour; reserve excess flour. In a large dutch oven melt butter over medium-high heat. Brown chops on both sides. Season with pepper and salt if desired. Remove and set aside. Stir reserved flour into pan; cook and stir until paste forms. Gradually wisk in 1 1/2 cups apple juice; blend until smooth. Return chops to dutch oven; cover and bake at 350 degrees for 30 minutes. Add potatoes, onions, carrots and remaining apple juice. Cover and bake 30 minutes longer. Top with cabbage; cover and bake 1 to 1 1/2 hours or until the pork chops are tender, basting occasionally with juices. Yield 8 . Diabetic Exchanges: One serving prepared with margarine and without additional salt equals: 2 meat, 2 starch, 2 vegetable, 2 1/2 fat,; also 464 calories, 333mg sodium, 56 mg cholesterol, 43 gm carbohydrate, 19 gm protein, 24 gm fat.


Yield: 8 Servings