I just this afternoon purchased Miss Daisy Cooks Light.Miss Daisy once had a tearoom here in Nashville, TN where she graciously served food cooked in the southern tradition. She has had five cookbooks published. In this one she has modified some of her favorite recipes for diabetics and those seeking a more healthy lifestyle. Her father and then her husband were diabetic. The most of these recipes were suggested for a Summer Luncheon.

SUMMER LUNCHEON MENU

TURKEY PASTA SALAD
CONGEALED ORANGE CARROT SALAD
LEMON GINGER BROCCOLI
MUFFINS
STRAWBERRY OR RASPBERRY TRIFLE
TEA & COFFEE

TURKEY PASTA SALAD

6 ounces seashell macaroni, uncooked
3/4 pound cooked turkey or chicken breast, cubed
2 cups diced tomatoes (I'd remove the seeds)
1/2 cup diced celery
1/4 cup minced fresh parsley
2 tablespooons red wine vinegar
1 tablespoon vegetable oil
1 tablespoon Parmesean cheese
2 teaspoons dried dill
1 clove garlic, minced
1/2 teaspoon freshly ground pepper

Assemble all ingredients and utensils. Cook the pasta according to the package
directions. Drain, rinse under cold water, and drain again. In a large bowl
combine the cooked pasta, turkey, tomato, celery, onion, and parsley. Mix
well. In a seperate bowl combine the vinegar and the remaining ingredients.
Pour the vinegar mixture over the pasta mixture, and toss gently to
combine. Cover and refrigerate for 2 hours or more. Yield 8 servings.

CONGEALED ORANGE CARROT SALAD

2 envelopes unflavored gelatin
1/3 cup cold water
1 cup unsweetened pineapple juice
1 tablespoon honey
1/2 cup fresh orange juice
1 cup orange segments, cut in small pieces
1 1/2 cups unsweetened crushed pineapple, drained
Garnish with green leaf lettuce and 1/2 cup nonfat yogurt

Assemble all ingredients and utensils. In a small bowl soften the gelatin in cold
water. In a saucepan heat the pineapple juice. Remove the pan from the heat and
stir in the softened gelatin. Stir to dissolve. Add the honey and orange juice.
Refrigerate until the mixture begins to thicken. Fold in the carrots, oranges,
and pineapple. Garnish with lettuce and yogurt. Yields 8 servings of 1/2 cup each.

LEMON GINGER BROCCOLI

1 bunch broccoli (1 1/4 to 1 1/2 pounds)
1 tablespoon vegetable oil
2 teaspoons minced fresh ginger root
1 tablespoon freshly squeezed lemon juice
Freshly ground black pepper

Assemble all ingredients and utensils. Cut the broccoli into 1/2-inch thick pieces.
Steam for 3 to 5 minutes or until tender crisp, or boil in a saucepan until tender crisp,
about ten minutes. Drain the broccoli and set it aside. In a skillet heat the oil over
medium heat. Add the ginger root and cook for 2 minutes. Stir in the lemon juice.
Pour the lemon juice mixture over the broccoli and sprinkle with black pepper.
Reheat before serving. Yield 6 servings of 1/2 cup each.

---------- Recipe via Meal-Master (tm) v8.02

Title: MUFFINS BASIC AND VARIATIONS *** MM
Categories: Muffins, Breads, Brunch
Yield: 4 servings

2 c Unbleached all-purpose flour
1 tb Baking powder
2 tb Granulated sugar
1 ts Salt
1 ea Large egg
1 c Milk
1/2 c Vegetable oil

Grease 12 2 1/2-inch muffin cups. Heat oven to 400
degrees F. Sift Flour, baking powder, sugar and salt
into a medium-sized bowl. Stir to mix well. In a small
bowl, beat egg with a fork. Add milk and oil. Add all
at once to dry ingredients.
Stir mixture only until dry ingredients are
moistened. Batter will be lumpy.
Drop batter from a tablespoon into prepared muffins
pans, filling each cup half to two-thirds full. Bake
15 to 20 minutes, or until golden brown. Remove from
pan and serve hot with butter, jam or marmalade.
VARIATIONS: GINGER MUFFINS: Add 1/2 Cup finely diced
candied ginger to flour mixture before adding liquid.
BANANA PECAN MUFFINS: Prepare muffin batter but use
only 1/2 cup milk. Add 1/2 cup chopped pecans and 1/4
t ground nutmeg to sifted flour. Add 1 cup mashed,
peeled banana with the egg, milk and oil. BLUEBERRY
MUFFINS: Toss 1 cup washed and well-drained fresh or
frozen blueberries with sifted flour mixture before
adding liquid. ORANGE MUFFINS: Cut 2 peeled navel
oranges into sections. When batter is in the cups,
place an orange section on top of each and sprinkle
lightly with granulated sugar. CHEESE MUFFINS: Fold
1/2 cup grated sharp yellow cheese into muffin mix
with the last few strokes on batter. Serve hot with
scrambled eggs and bacon for a special breakfast.
SURPRISE MUFFINS: Fill muffin cups 1/3rd full of
batter. Drop 1/2 t of your favorite jelly in center of
batter. Add batter to fill cup 2/3rds full. Kids just
love these as you will. COCONUT MUFFINS: Add 1 c
Shredded coconut with the last few strokes of mixing.
For a snack have coconut muffins, butter and milk.
CHIVE MUFFINS: Fold 1/4 cup chives into the batter
during the last few strokes and serve at dinner.
Great with a steak and salad.

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To:
macvel@nc5.infi.net

Trifle (raspberry.custard Bowl)

Categories: Desserts,
Yield: 1 servings

1/2 c Sugar
3 tb Cornstarch
1/4 ts Salt
3 c Milk
1/2 c Dry white wine
3 Egg yolks,beaten
3 tb Butter or
-margarine,softened
1 tb Vanilla
2 1/2 oz Whole blanched almonds
2 pk Ladyfingers(3oz)
1/2 c Red raspberry preserves
1 pk Frozen red
-raspberries(12oz)
1 c Chilled whipping cream
2 tb Sugar

Mix 1/2 cup sugar, the cornstarch and salt in 3-quart saucepan; gradually
stir in milk and wine. Heat to boiling over medium heat, stirring
constantly. Boil and stir 1 minute. Gradually stir at least half of the hot
mixture into egg yolks; stir back into hot mixture in pan. Boil and stir 1
minute. Remove from heat. Stir in butter and vanilla until butter melts.
Cover and refrigerate at least 3 hours. Soak almonds in hot water about 3
minutes; drain. Carefully cut almonds lengthwise in half with sharp knife.
Split ladyfingers lengthwise in half; spread each half with raspberry
preserves. Layer in 2-quart serving bowl 1/4 of the ladyfingers (cut sides
up), 1/4 cup of the halved almonds, half of the raspberries and half of the
pudding; repeat. Arrange remaining ladyfingers around edge of bowl in
upright position with cut sides toward center. (It may be necessary to
gently ease ladyfingers down into pudding about 1 inch so that they remain
upright.) Cover and refrigerate 30 minutes. Beat cream and 2 tablespoons
sugar in chilled small mixer bowl until stiff; spread ocer top of dessert.
Garnish with remaining almonds and reserved raspberries. NOTE: Do not use
soft-type margarine in this recipe. From: Sandee Eveland

NOTE: I imagine you could leave the alcohol out of this recipe if you chose
not to use it.
Trifle is an elegant dessert if made and served from a deep glass bowl with
straight sides.

If you think this dessert is too rich, I have one that is less calories.