~~Pattianne's One and Two Servings~~

One and Two Dish Desserts and Main Dish also
Lowcalorie/fat/carb/Diabetic recipes

Page 2

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Recipe #1 Chocolate Cake in-a-Mug "YUM"! Microwave Serves 1. 4 Tbsp White Flour 4 Tbsp Sugar 2 Tbsp Cocoa 1 egg 3 Tbsp milk 3 Tbsp oil vanilla essence (extract) 1 large mug Add dry ingredients to mug, mix well, add the egg and mix thoroughly. Pour in milk and oil, mix well add vanilla essence (extract) mix well. Place mug in microwave and cook for 3 minutes on high (1000 watts) Allow to cool a little and tip onto a plate, this serves two people. Serves 1. Pattianne's Country Kitchen

Recipe #2 Lemon Love Notes 1/2 cup butter 1 cup flour 1/4 cup powdered sugar 1 cup sugar 2 tablespoons flour 1/2 teaspoon baking powder 2 eggs, beaten 2 tablespoons lemon juice 2 teaspoons lemon rind, grated powdered sugar Combine butter, flour and powdered sugar in bowl, mix until crumbly. Press into ungreased 8-inch square pan. Bake 350°F - 8 minutes or until golden brown. Cool in pan on rack. Combine sugar, 2 tbsp flour & baking powder in bowl. Add eggs, lemon juice & rind. Mix well. Pour evenly over baked, cooled crust. Bake 350°F for 25 minutes. Top will puff-up while baking but will fall when cooling. Cool in pan on rack & cut into 2-inch squares. Sprinkle with powdered sugar. Makes 16. Pattianne's Country Kitchen

Recipe #3 Bread Custard Diabetic 1 slice bread 1 cup milk 1 egg 1/4 teaspoon cinnamon 1/2 teaspoon vanilla extract 1/4 teaspoon nutmeg Diabetic sugar to your taste You may double or triple the amounts for a larger portion. Preheat oven to 350 degrees F. Butter a small oven-safe dish. Cut and dice bread into small cubes and toast in oven until brown and crisp. Beat egg and add to milk. Pour the mixture over the bread in the dish. Sprinkle the nutmeg and cinnamon over the top. Place the dish in a pan of warm water. Bake until custard is set. Insert a knife into custard. If it comes out clean, remove from oven. Serve warm with a lemon or orange sauce. 1 serving. Pattianne's Country Kitchen

Recipe #4 Oooey Gooey Treat Diabetic 2 graham crackers squares** Sliced bananas Sugar-free chocolate pudding **1 graham cracker broken in half Prepare pudding according to instructions on box. Spread 1 graham cracker with pudding, then top with thinly-sliced banana. Put other graham cracker on top. Wrap and freeze. When it thaws out, it's gooey! Exchanges: 1 starch Pattianne's Country Kitchen

Recipe #5 Peach Blossom Fuzz Low Fat 1-1/4 cups sliced peeled fresh or frozen peaches 1/2 medium firm banana 1 cup orange juice 1/2 cup crushed ice 1/2 cup fat-free plain yogurt 1 tablespoon honey 1/8 teaspoon rum extract or vanilla extract In a blender, combine all of the ingredients; cover and process for 15-20 seconds or until smooth. Stir if necessary. Pour into chilled glasses; serve immediately. 2 servings. Pattianne's Country Kitchen

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Recipe #6 Fruit Salad Prep time: 10 mins. Low Fat Serves 2. 1 snack-size cup (4 ounces) pineapple tidbits 1/3 cup chopped apple 1/3 cup cubed cantaloupe 10 green grapes, halved 6 fresh strawberries, quartered 1 medium kiwifruit, peeled and sliced DRESSING: 2 tablespoons mayonnaise 2 tablespoons sour cream 1-1/2 teaspoons sugar 1 teaspoon orange juice 1/4 teaspoon lemon juice 1/4 teaspoon grated lemon or orange peel Drain pineapple, reserving 1 teaspoon juice. In a salad bowl, combine the pineapple, apple, cantaloupe, grapes, strawberries and kiwi. In a small bowl, combine the dressing ingredients; add reserved pineapple juice and mix well. Refrigerate fruit and dressing until chilled. Just before serving, pour dressing over fruit and toss to coat. Makes 2 servings. Pattianne's Country Kitchen

Recipe #7 Blueberry Yogurt Crunch Lowcalorie/fat/carb In 5 quick minutes you can make this tasty, yet healthy, breakfast. 1 container (8 ounces) nonfat artificially sweetened vanilla yogurt 1/2 cup blueberries 1/4 cup bran cereal Combine all ingredients in a bowl. Serve immediately. Serves: 1 Per serving: Calories 190, fat 1 g, saturated fat 0 g, cholesterol 5 mg, sodium 250 mg, carbohydrates 44 g, fiber 11 g, protein 8 g. Pattianne's Country Kitchen

Recipe #8 Poppy Seed Doughnuts This delicious breakfast treat has less fat than the typical doughnut. Preparation time: 15 minutes Cooking time: 15 minutes Lowcalorie/fat/carb Diabetic Exchanges 1 cup all-purpose flour 1/2 cup sugar 1 tablespoon poppy seeds 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 1 egg 1/3 cup 1% buttermilk 1/3 cup reduced-fat plain yogurt 1 tablespoon canola oil 2 teaspoons lemon juice 1 teaspoon grated lemon peel 1/2 teaspoon vanilla extract 2 teaspoons confectioners' sugar, divided In a small bowl, combine the first six ingredients. Combine the egg, buttermilk, yogurt, oil, lemon juice, peel and vanilla; stir into dry ingredients just until moistened. Coat six 4-in. tube pans with nonstick cooking spray and dust with 1 teaspoon confectioners' sugar. Divide batter among pans. Bake at 400°F for 10-12 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Dust with remaining confectioners' sugar. Serves 6. (can frezze) Nutritional analysis: 1 doughnut equals 199 calories, 4 g fat (1 g saturated fat), 37 mg cholesterol, 341 mg sodium, 36 g carbohydrate, 1 g fiber, 5 g protein. Diabetic exchanges: 2 starch, 1/2 fruit. Pattianne's Country Kitchen

Recipe #9 Egg Salad English Muffins Serves 2. Prep time: 5 minutes Cooking time: 10 minutes 3 hard-cooked eggs, chopped 1/4 cup mayonnaise 1/4 teaspoon prepared mustard 2 English muffins, split and toasted 4 slices Canadian bacon 1/4 cup shredded cheddar cheese In a bowl, combine the eggs, mayonnaise and mustard. Place English muffins cut side up on an ungreased baking sheet. Top each with a slice of Canadian bacon, 1/4 cup egg mixture and cheddar cheese. Bake at 350°F for 6-8 minutes or until cheese is melted. Serves 2. Nutritional analysis: 2 muffin halves (prepared with reduced-fat mayonnaise and reduced-fat cheese) equals 475 calories, 26 g fat (7 g saturated fat), 365 mg cholesterol, 1,410 mg sodium, 31 g carbohydrate, 2 g fiber, 29 g protein. Pattianne's Country Kitchen

Recipe #10 Raspberry Cream Cheese Breakfast Serves 2. Prep: 15 min. + chilling 4 slices bread, cut into 1-inch cubes, divided 1 package (3 ounces) cream cheese, cut into 1/2-inch cubes 1/2 cup fresh or frozen unsweetened raspberries 3 eggs 1 tablespoon maple syrup 1/2 cup 2% milk RASPBERRY SYRUP: 1/4 cup sugar 1 1/2 teaspoons cornstarch 1/4 cup water 1/4 cup fresh or frozen unsweetened raspberries 1 teaspoon butter Place half of the bread cubes in a shallow 1-quart baking dish coated with nonstick cooking spray. Top with cream cheese and raspberries. In a small mixing bowl, combine the eggs, syrup, milk and remaining bread cubes; spoon over raspberries. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake at 350°F for 30 minutes. Uncover; bake 15-20 minutes longer or until set. Meanwhile, for syrup, combine the sugar, cornstarch and water in a saucepan until smooth. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 2-3 minutes or until syrup reaches desired consistency. Add berries; mash slightly. Remove from the heat; stir in butter. Pour over strata. Serve immediately. Serves: 2 From Doreen Burnaby, B.C. Canada "Thank-you Doreen"! Pattianne's Country Kitchen

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Recipe #11 Mushroom Spinach Omelet Low fat/fat/carb/ Diabetic Exchanges Preparation time: 15 minutes Cooking time: 5 minutes 1 egg 3 egg whites 1 tablespoon grated Parmesan cheese 1 tablespoon shredded cheddar cheese 1/4 teaspoon salt 1/8 teaspoon crushed red pepper flakes 1/8 teaspoon garlic powder 1/8 teaspoon pepper 1/2 cup sliced fresh mushrooms 2 tablespoons finely chopped green pepper 1 tablespoon finely chopped onion 1/2 teaspoon olive oil 1 cup torn fresh spinach In a small bowl, beat the egg and egg whites. Add cheeses, salt, pepper flakes, garlic powder and pepper; mix well. Set aside. In an 8-in. nonstick skillet, sauté the mushrooms, green pepper and onion in oil for 4-5 minutes or until tender. Add spinach; cook and stir until spinach is wilted. Add egg mixture. As eggs set, lift edges, letting uncooked portion flow underneath. Cut into wedges. Serve immediately. Serves 2. Nutritional analysis: 1 serving equals 110 calories, 6 g fat (2 g saturated fat), 112 mg cholesterol, 489 mg sodium, 4 g carbohydrate, 1 g fiber, 11 g protein. Diabetic exchanges: 1-1/2 lean meat, 1 vegetable. Pattianne's Country Kitchen

Recipe #12 Frittata 1/2 cup onion, chopped 4 egg whites 1 whole egg 1/2 cup sliced mushrooms 1 cup diced potatoes 4 ounces lean deli ham, sliced & chopped 6 tablespoons low fat shredded cheese salt and pepper to taste Preheat oven to 375°F. Sauté onion in skillet sprayed with cooking oil. Add mushrooms and potatoes to skillet and cook 5-6 minutes, stirring occasionally. Beat the eggs. Remove mushrooms, potatoes and onions from skillet and add to eggs. Pour in glass dish (sprayed with oil), add cheese and bake for 30-35 minutes or until cooked thoroughly. Serves 2. Note: For an even faster dish, prepare as an omelet. Pattianne's Country Kitchen

Recipe #13 Spicy Omelet 1/4 cups cooked ground ham 1/8 cup sliced green onions 1/4 cup chopped green bell peppers 1 1/4cups shredded cheddar cheese two 5-inch flour tortillas 1 egg, beaten 1/4 cups light cream or milk 1/4 tablespoon all-purpose flour salt to taste 1/8 teaspoon garlic powder dash Tabasco sauce fresh parsley to garnish Grease a 12x17-inch baking pan. In a medium-sized bowl, combine the ham, onions, and bell peppers. Place 1/3 cup of the mixture and 1 tablespoon of the cheese on the edge of each tortilla and roll up. Arrange the tortillas seam side down in the prepared pan. In a separate bowl, mix together the egg, cream, flour, salt, garlic powder, and Tabasco sauce and pour the mixture over the tortillas. Cover and refrigerate for several hours or overnight. Preheat oven to 350° F. Bake the tortillas, uncovered, for 45-50 minutes. Sprinkle with the remaining cheese and bake for 3 minutes more, or until the cheese is melted. Let stand for 10 minutes before serving. Serve with bowls of sour cream. Garnish with parsley. Makes 2 servings. Pattianne's Country Kitchen

Recipe #14 Havana Style Eggs for Two 4 large eggs 2 tablespoons salted butter salt to taste fresh ground black pepper to taste 1/2 tablespoon finely chopped parsley, for garnish Sauce (recipe below) Sauce: 1/8 cup pure Spanish olive oil 1/2 small onion, finely chopped 1/2 small green bell pepper, finely chopped 1 clove of garlic, finely chopped 1/2 cup tomatoes, canned, drained and chopped (or prepared tomato sauce) 1/4 cup pimiento, drained and finely chopped 1 tablespoon dry sherry salt to taste fresh ground black pepper to taste In a medium-size skillet over low heat, heat the oil until it is fragrant, then cook the onion, bell pepper, and garlic, stirring, until tender, 4 to 5 minutes. Add the tomatoes, pimientos, and sherry, cook until thickened, about 10 minutes, and season with salt and pepper. Lightly oil 2 ramekins or au gratin dishes and divide the sauce among them. For each dish, break two eggs into a saucer, slide them on top of the tomato mixture, and drizzle with 1 tablespoon melted butter. Bake in a 350°F preheated oven until the whites are set and the yolks are still soft, 10 to 12 minutes. Sprinkle with salt, pepper, and parsley, and serve immediately from the baking dishes. Serves 2. From Joan West Vancouver,B.C Canada For Pattianne:) "Thank-you Joan"! Pattianne's Country Kitchen

Recipe #15 German Pancakes 2 eggs 1/8 teaspoon salt 1/4 cup flour, unsifted 4 cups milk 1/4 tablespooon sugar 1/8 lb butter powdered sugar Preheat oven to 450°F. Lightly beat eggs with salt. Gradually add flour to milk, blending until smooth. Add this mixture and the sugar to the eggs and blend well. Place the butter into the cast iron skillets and place them into the oven until butter melts. Brush butter up sides of skillet(s). Add the batter to the pan and bake for 15 minutes, or until the pancakes rise and puff and are lightly browned. Lower the temperature to 400°F if pancakes are browning too fast. Sprinkle with powdered sugar and serve immediately with one or more of the toppings suggested below. Serves 2. Topping Suggestions: Fruit jam, fresh berries, sliced fresh fruit, sour cream, applesauce, sugar and cinnamon. Note: An Apple Pancake is served with warmed Fried Apples (like Cracker Barrel's) /Apple Pie Filling inside the middle. The German Pancake is served with the powdered sugar sifted over the middle and fresh squeezed lemon juice squirted on top of that. When served, just take a butter knife and spread the powdered sugar and lemon juice out over the rest of the middle of the the middle of the pancake. Pattianne's Country Kitchen

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Recipe #16 Sausage-Cheese Breakfast 3 (1-inch / 2.5 cm thick) slices French bread 4 breakfast or 3 Italian sausages 1 small onion, finely chopped 1 cup grated Monterey Jack or Cheddar cheese 1/4 cup grated Parmesan cheese 3 eggs 1 cup milk 1 tablespoon parsley 1 tablespoon Dijon mustard pepper to taste Grease a 13 x 9 x 2-inch [33 x 23 x 5 cm] pan; line with bread slices. Squeeze sausage meat out of casings and cook, crumbling with onion in frypan until browned. Remove sausage and onion with a slotted spoon; spread over bread. Top with Monterey Jack or Cheddar cheese and Parmesan cheese. Beat together eggs, milk, parsley, mustard and pepper. Pour over bread and cheeses. Cover and chill overnight. Preheat oven to 350°F (180°C). Bake, covered with foil, for 30 minutes. Remove foil and bake for 15 to 25 minutes more, until puffy and browned. Let stand 10 minutes before cutting. Serves 2. Pattianne's Country Kitchen

Recipe #17 Spinach-Egg Casserole 2 corn tortillas, cut into wedges 1/8 cup minced bacon 1/4 cup very finely minced onions 1/2 tablespoon very finely minced garlic 1 tablespoon unsalted butter 1/2 tablespoon corn oil 1 cup tomato concasse 1/2 teaspoon salt 1/4 teaspoon white pepper 1/8 teaspoon freshly grated nutmeg 1/2 pound spinach, stemmed and finely minced 2 each hard boiled eggs, halved 1/2 cup mild green salsa 1/2 cup finely grated jack cheese peanut oil, for frying Heat 1/4 cup peanut oil in a large skillet, over a moderate flame. Add tortillas, one at a time, and fry for 1 minute on each side, until crisp. Drain on a cooling rack and blot with paper towels. Repeat with remaining tortillas, set aside. Drain oil from pan. Heat butter and corn oil in a skillet, over a medium flame add bacon, onions and garlic. Heat and stir for 5-6 minutes, until onions have softened. Add tomatoes, salt, pepper and nutmeg-mix well. Bring to a boil, reduce heat, and simmer for 3-4 minutes, stirring often. Add spinach, cover, and simmer for 3-4 minutes. Remove from heat. Line the bottom and sides of a baking pan with the crisp tortilla chips. Spread spinach mixture over the tortilla chips. Arrange egg halves on top of spinach mixture. Pour salsa over eggs. Sprinkle grated cheese over all. Bake at 400°F for 15 minutes. Serve hot. Makes 2 servings. Pattianne's Country Kitchen

Recipe #18 Low Fat Chicken and Broccoli Alfredo 6 ounces fettuccini 1/2 pound fat free chicken tenders 3/4 cups onion, chopped 1 1/4 cups mushrooms, sliced 1/2 can fat free chicken broth 1/2 cup fat free cream cheese, softened 10 ounces fresh or frozen broccoli florets 1/2 teaspoon white pepper Prepare fettuccine according to package directions; drain and keep warm. Lightly spray a non stick skillet with non fat cooking spray and heat over medium high heat. Add chicken tenders and cook until no longer pink and is cooked through; remove chicken from skillet and set aside. Lightly respray the skillet, sauté onions until soft and transparent, about 5 minutes. Add mushrooms and continue cooking until mushrooms are tender. Stir in chicken broth and cream cheese; heat over medium high heat until mixture almost comes to a boil and thickens. Add chicken, broccoli, and pepper to skillet; cook over medium heat until heated through. Toss with fettuccine and serve immediately. Serves 2. Pattianne's Country Kitchen

Recipe #19 Feta-Stuffed Chicken 2 chicken breast without skin (8 ounces) 4 tablespoons panko (dried bread crumbs) 4 tablespoons feta cheese 1 teaspoon margarine, melted Place each breast half between heave duty plastic wrap; flatten to 1/4-inch thickness, using meat mallet or rolling pin. Dredge chicken in panko. Spoon 1 tablespoon of cheese onto each piece of chicken, and fold chicken in half. Place folded breast halves in an 8-inch square baking dish coated with cooking spray. Drizzle margarine over chicken. Bake at 400°F for 25-35 minutes or until done. Serves 2. Pattianne's Country Kitchen

Recipe #20 Pollo Fajitas 1 1/4 teaspoons Worcestershire sauce 1 1/4 teaspoons cider vinegar 1 1/4 teaspoons soy sauce 1/2 teaspoon chili powder 3/8 clove garlic, minced 3/8 dash hot pepper sauce 10 ounces boneless, skinless chicken thighs, cut into strips 1 1/4 teaspoons vegetable oil 3/8 onion, thinly sliced 3/8 green bell pepper, sliced 1/4 lemon, juiced salt to taste (optional) In a medium bowl, combine Worcestershire sauce, vinegar, soy sauce, chili powder, garlic and hot pepper sauce. Place chicken in sauce, and turn once to coat. Marinate for 30 minutes at room temperature, or cover and refrigerate for several hours. Heat oil in a large skillet over high heat. Add chicken strips to the pan, and saute for 5 minutes. Add the onion and green pepper, and saute another 3 minutes. Remove from heat, and sprinkle with lemon juice. Serve with warm flour tortillas, salsa and sour cream. Pattianne's Country Kitchen

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Recipe #21 Hot Fudge Sundae Cake 1 cup flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup sugar 1/4 cup cocoa 1/2 cup milk 1/4 cup margarine softened Fudge Sauce (recipe below) Mix flour, baking soda, salt, sugar and cocoa. Put the mixture into a greased 2 quart baking dish. Stir in water and the softened margarine. Mixture will be very thick. Smooth the top of the batter. Combine all sauce ingredients and pour over the batter. Bake at 350°F for 45-55 minutes or until the cake is firm in the center. Cake will be floating in the hot Fudge Sauce. Cool it slightly. Immediately before serving, spoon some of the sauce over each serving and top with ice cream or Cool Whip. Fudge Sauce: 1 cup sugar 1/4 cup cocoa 1 3/4 cups boiling water 1 teaspoon Vanilla Pattianne's Country Kitcehn

Recipe #22 Trifle for Two 1 3-ounce package cream cheese, softened 4 teaspoons instant cappuccino powder (any instant coffee flavor) 2 teaspoons sugar 1 cup whipped topping 2 slices pound cake or cake of your choice, cut into cubes 1/4 cup semisweet chocolate chips additional whipped topping and chocolate chips (optional) In a mixing bowl beat cream cheese, coffee powder and sugar until smooth. Beat in whipped topping until blended. Divide cake cubes between two dessert dishes; top with the cream cheese mixture and chocolate chips. Garnish with additional whipped topping and chocolate chips if desired. Makes 2 servings. Pattianne's Country Kitchen

Recipe #23 Ranch Style Chicken 1/2 cup Bisquick Garlic salt to taste Paprika for color Milk for dipping 1 boneless skinless chicken breast Oil for bottom of baking pan 1 small can peach halves Cut chicken into quarters. In a shallow pan, cover bottom with oil. Mix Bisquick, garlic salt and paprika. Dip chicken in mixture; then roll chicken in oil. Bake 1 hour at 400 degrees. Place drained peach halves on top of meat during the last 15 minutes of baking. Pattianne's Country Kitchen

Recipe #24 Turkey Scallopini Lowcalorie/fat/carb Serves 2. 2 raw slices turkey breast tenderloin 2 tablespoons all-purpose flour Salt & Pepper to taste 1 whole egg 3 tablespoons water 6 tablespoons soft bread crumbs 3 tablespoons Parmesan cheese 2 tablespoons butter Topping 4 wholes button mushrooms sliced 1 teaspoon olive oil 1 teaspoon butter Minced fesh parsley Pound turkey slices to 1/4-in. thickness, if not purchased prepared already done. In a shallow bowl, combine the flour, salt and pepper. In another bowl, beat egg and water. On a plate, combine the bread crumbs and Parmesan cheese. Dredge turkey in flour mixture, then dip in egg mixture and coat with crumbs. Let stand for 5 minutes. Melt butter in a skillet over medium-high heat; cook turkey for 2-3 minutes on each side or until meat juices run clear and coating is golden brown. Serves 2. Topping: Dice onions, saute' till transclucent, add sliced mushroom, saute' till browned. Sprinkle with parsley. Nutritional Info Per One Serving: Calories: 222 Fat 14.9g Cholesterol 32mg Carbohydrates 17 Protein 7g Fiber 1g Sugar 1g Vitamin A 6% Calcium 15% Iron 6% Pattianne's Country Kitchen

Recipe #25 Potato and Salmon Bisque EASY! MICROWAVE: 1 can (7 1/2 ounces) salmon, drained and boned 1 can( l3 3/4 ounces) chicken broth 3 green onions, chopped 2 tbs. Chopped red pepper 1 tsp. Grated lemon peel or 1 tablespoon lemon juice Dash pepper 1/2 c Idaho instant mashed potato In microwave-safe 2-quart casserole combine salmon, broth, milk, green onions, red pepper, lemon peel and pepper. Cover loosely with plastic wrap; cook on High 5 to 6 minutes or until very hot. Stir in potatoes. Re-cover; let stand 5 minutes. Cook on High 2 minutes if necessary to reheat. Srves 1. Pattianne's Country Kitchen

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Recipe #26 Glazed Lemon-Coconut Bars Verylow/Fat/Carb Lowcalorie Diabetic Exchanges Bars 1/2 cup Bisquick Heart Smart® mix 1 tablespoon powdered sugar 1 tablespoon firm butter 1/3 cup granulated sugar 2 tablespoons flaked coconut 1 1/2 teaspoons Bisquick Heart Smart® mix 1 teaspoon grated lemon peel 1 tablespoon lemon juice 1/4 cup fat-free egg product or 2 egg whites Lemon Glaze 1/4 cup powdered sugar 1 1/2 teaspoons lemon juice Heat oven to 350°F. In small bowl, mix 1/2 cup Bisquick® mix and 1 tablespoon powdered sugar. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in ungreased 8x4-inch loaf pan. Bake about 10 minutes or until light brown. Meanwhile, in small bowl, mix remaining Bar ingredients. Pour coconut mixture over baked layer. Bake about 20 minutes or until set and golden brown. Loosen edges from sides of pan while warm. In small bowl, stir all Lemon Glaze ingredients until smooth; spread over bars. Cool completely, about 1 hour. For bars, cut into 4 rows by 2 rows. Makes 8 bars. Note: You will need one small lemon to get enough peel and juice for these bars. Cut bars into mini squares, and serve with coffee or tea. Nutrition Information: 1 Bar: Calories 110 (Calories from Fat 20); Total Fat 2 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 0mg; Sodium 100mg; Total Carbohydrate 20g (Dietary Fiber 0g, Sugars 15g); Protein 1g Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1 Pattianne's Country Kitchen

Recipe #27 Savory Cheese Puffs An easy and delicious main dish for two. It's perfect for any meal. 3 slices white or whole wheat bread, buttered 2 eggs 1 cup milk 1/2 cup shredded process American cheese 1/4 teaspoon onion salt 1/4 teaspoon salt 8 to 10 drops hot pepper sauce Cut bread into strips; place with buttered sides down along the sides and bottoms of two 10-ounce custard cups. In a bowl, lightly beat the eggs; add milk, cheese, onion salt, and hot pepper sauce. Pour into custard cups. Place on a baking sheet. Bake at 350°F until puffy and golden brown, 35-40 minutes. Serve immediately. Serves: 2 Pattianne's Country Kitchen

Recipe #28 Hobo Dinner Lowcalorie/fat/carb Exchanges Serves: 1 1/4 lb. lean ground beef 1 potato, Sliced 1 carrot, sliced 2 Tbsp chopped onion 1/8 tsp. salt-free seasoning blend Pepper to taste Shape beef into a pattie; place in the center of a large piece of heavy-duty foil (18-in. x 13-in.) Add potato, carrot and onion. Sprinkle with seasonings. Fold foil over and seal well; place on a baking sheet. Bake at 350-F for 45 minutes. Open foil carefully. May also be grilled, covered over medium heat for 45-60 minutes or until potato is tender. Nutritional Values: 368 calories…168 mg sodium…41 mg cholesterol…44 gm carbohydrate…27 gm protein…10 gm fat…5 gm fiber 3 lean meat…2 vegetable…1-1/2 Pattianne's Country Kitchen

Recipe #29 Zucchini Pasta Casserole Lowcalorie/fat/carb Exchanges Serves: 2 1 cup diced zucchini 1/2 cup diced green pepper 1/2 cup diced sweet red pepper 1/4 cup diced onion 1 Tbsp vegetable oil 1/4 cup dry bread crumbs 1/4 tsp. salt-free seasoning blend 1/8 tsp. pepper 1 cup cooked tricolor spiral pasta 2 Tbsp nonfat Parmesan cheese topping In a small nonstick skillet, sauté vegetables in oil until tender, about 7 minutes. Stir in the next 3 ingredients; cook for 2-3 minutes. Remove from heat; stir in pasta. Pour into a 1-qt. baking dish coated with nonstick cooking spray. Sprinkle with cheese topping. Bake, uncovered, at 375-F for 10 minutes or until heated through. One serving: 227 calories…238 mg sodium…5 mg cholesterol…38 gm carbohydrate…9 gm protein…10 gm fat…4 gm fiber Exchanges: 2 starch…1 vegetable…1 fat…1/2 lean meat WW 5 Pattianne's Country Kitchen

Recipe #30 Broccoli Cauliflower Stir-Fry Lowcaorie/fat/carb Exchanges Serves: 2 2 dry-pack sun-dried tomatoes 4 tsp. reduced-sodium soy sauce 1 Tbsp rice wine vinegar 1 tsp. brown sugar 1 tsp. dark sesame oil 1/8 tsp. red pepper flakes 2-1/2 tsp. vegetable oil 2 cup cauliflower florets 2 cup broccoli florets 1 clove garlic clover, minced 1/3 cup thinly sliced red or green bell pepper In a bowl, cover tomatoes with boiling water. Let stand 5 minutes. Drain; coarsely chop. Blend the next 5 ingredients in another bowl. Heat vegetable oil in wok over medium-high heat. Add cauliflower, broccoli and garlic; stir-fry 4 minutes. Add tomatoes and bell pepper; stir –fry 1 minute or until vegetables are crisp-tender. Add soy sauce mixture. Cook and stir until hot. Nutritional Analysis: One serving: 155 calories…8 gm fat (1 gm saturated)…6 gm protein…0 mg cholesterol…19 gm carbohydrate…467 mg sodium Exchanges: 3 vegetable…1-1/2 fat Pattianne's Country Kitchen

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Recipe #31 Chicken Broccoli Frittata Lowcalorie/fat/carb Exchanges Serves: 2 1 cup chopped fresh broccoli flowerets 1/2 cup chopped cooked chicken 1/4 cup chopped tomato 1/4 cup chopped onion 1/4 tsp. dried tarragon leaves 1 Tbsp low-calorie margarine 1 cup egg substitute In 10-in nonstick skillet over medium heat, sauté the first 5 ingredients in margarine until broccoli is crisp-tender. Reduce heat to low. Pour egg substitute evenly into skillet over chicken mixture. Cover; cook for 5-7 minutes or until cooked on the bottom and almost set on top. Slide onto serving platter; cut into wedges. One serving: 187 calories (34% from fat)…7 gm fat (1 gm saturated)…7 gm carbohydrate…27 mg cholesterol…2 gm fiber…24 gm protein…308 mg sodium Exchanges: 3 lean meat…1 vegetable WW 4 Pattianne's Country Kitchen

Recipe #32 Angel Apple Triffles Lowcalorie/fat/carb Exchanges Serves: 2 1/2 cup skim milk (or 2% milk) 1-1/2 tsp. cornstarch 4-1/2 tsp. dark brown sugar 1 egg white 1/2 tsp. canola oil 1/2 tsp. vanilla extract 1/2 tsp. rum extract, ‘divided’ 1/4 cup unsweetened apple cider, ‘divided' 2 Tbsp raisins 1/2 tsp. cinnamon 1 cup chopped peeled Golden Delicious apple 1 cup 1/2-in angel food cake cubes, ‘divided’ To prepare custard: Combine milk and cornstarch in a small heavy saucepan; stir until cornstarch is completely dissolved. Add brown sugar, egg white and oil; blend well. Slowly bring to a boil over medium-low heat until thickened, stirring constantly with whisk. Remove from heat; stir in vanilla and 1/4 tsp. rum extract. Set aside; cool completely. Combine 2 Tbsp cider, raisins and cinnamon in a medium saucepan; bring to a boil over medium-low heat. Add apple and cook until fork tender and all liquid has been absorbed, stirring frequently. Remove from heat; set aside to cool. To assemble: Place 1/4 cup cake cubes in bottom of 2 small trifle or dessert dishes. Combine remaining 2 Tbsp cider and 1/4 tsp. rum extract in small bowl; mix well. Spoon 1-1/2 tsp. cider mixture over cake cubes in each dish. Top with 1/4 custard mixture and 1/4 cup cooked apple mixture. Repeat layers. Serve immediately. Garnish with fresh mint if desired. One serving: 246 calories (6 % from fat)…2 gm fat (trace saturated)…6 gm protein…1 mg cholesterol…53 gm carbohydrate…117 mg sodium ++++ Exchanges: 1-1/2 fruit…2 starch. Pattianne's Country Kitchen

Recipe #33 English Muffin Breakfast Pizza Lowcalorie/fat/carb Exchanges 1 serving 2 Tbsp reduced-fat cream cheese 1 tsp. reduced-fat sour cream 1/2 English muffin 1 small peach, peeled and sliced ground cinnamon to taste 1/2 tsp. light brown sugar Preheat broiler. In a small bowl, combine cream cheese and sour cream. Spread evenly over English muffin half. Arrange peach slices on top. Sprinkle with some cinnamon and the brown sugar. Broil until cheese browns around the edges, about 2 minutes. Cut in half or quarters and eat warm. Per serving: 185 calories (33% calories from fat), 6 g protein, 7 g fat (4.3 g saturated fat), 25 g carbohydrates, 3 g fiber, 22 mg cholesterol, 258 mg sodium Diabetic exchanges: 1 bread/starch, 1/2 fruit, 1 fat Pattianne's Country Kitchen

Recipe #34 Cottage-Cheese Lemon Pancakes Lowcalorie/fat/carb Serves 2. Egg substitute equivalent to 1 egg 1 egg white 1/4 cup plus 2 tablespoons flour 1 tablespoon sugar 2 tablespoons nonfat milk (or 2% milk) 1 teaspoon vanilla 1/2 cup low-fat creamed cottage cheese 1 teaspoon grated lemon zest In medium bowl, combine whole egg, egg white. Beat well. Add milk, sugar and vanilla. Beat well. Add flour and stir until blended. The batter will be lumpy, do not over-mix. In separate bowl combine cottage cheese and lemon zest. Add to batter and fold just until blended. Cook on griddle brushed with a small amount of oil until browned and set on the bottom (about 2 minutes). Turn carefully and brown on other side. Serve warm with maple syrup. Nutrition Amount Per Serving: Calories 127 (Calories from Fat 33) Fat 2g, Saturated Fat <1g, Cholesterol 4.5mg, Sodium 296mg, Total Carbohydrate 10g Pattianne's Country Kitchen

Recipe #35 Buttermilk Pancakes Lowcalorie/fat/carb Variations below 1 cup all-purpose flour 2 tsp. baking powder 2 Tbsp sugar (may be omitted) 1/2 tsp. salt 1 cup 1% buttermilk 2 Tbsp drained applesauce (from 3 Tbsp undrained) 2 egg whites In a medium mixing bowl, whisk and stir together the flour, baking powder, sugar and salt until combined, about 20 seconds. Set aside. Place a medium non-stick skillet over medium heat and add 1/4 teaspoon vegetable oil. While the skillet is heating, add the buttermilk, drained applesauce and egg to a medium mixing bowl and whisk until combined, about 20-25 seconds. With a rubber spatula fold and stir the flour mixture in until combined and almost smooth. Spread vegetable oil over the surface of the skillet. Pour a generous half cup of batter into the center. Cook until bubbles appear in the center. Flip over and cook for two minutes more or until the pancake when pressed in the center, springs back. Makes 4, 5-inch pancakes. Blueberry Pancakes: Pour the batter for a single pancake in the skillet and then distribute about 10-12 washed and dried blueberries in the wet batter, proceed as directed. Buckwheat Pancakes: When making the batter use 1/2 cup buckwheat flour and 1/2 cup white flour and proceed as directed. Whole Wheat Pancakes: Use 1/3 cup of whole flour and 2/3 cup white flour and proceed as directed. This recipe may be doubled or tripled successfully. Calories: 186 Fat: 2.2 grams (0.8 g. saturated fat) Cholesterol: 57 mgs Carbohydrate: 31.6 grams Protein: 6.8 grams Sodium: 365 mgs Pattianne's Country Kitchen

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Recipe #36 Microwave Rice Pudding Serves: 2 1 cup cooked rice 1 egg white 1 cup fat free milk (or 1% milk) 1/4 cup sugar 1/4 cup golden raisins Dash cinnamon Dash nutmeg In a small microwave-safe bowl, combine rice and egg white. Stir in milk, sugar and raisins. Microwave, uncovered, on HIGH for 2 minutes; stir. Microwave at 50% POWER for 9 minutes, stirring every 2 minutes. Sprinkle with cinnamon and nutmeg. Cover and let stand for 15 minutes. One Serving: 306 calories…trace fat…3 mg cholesterol…99 mg sodium…68 g carbohydrate…2 g fiber…9 g protein Pattianne's Country Kitchen

Recipe #37 Popovers 2 eggs 1 cup flour 1 cup milk pinch of nutmeg (optional) pinch of salt (optional) muffin pan for 6 normal size muffins Butter muffin pan - even if it is nonstick. Lightly beat eggs with fork or hand whisk. Add remaining ingredients and whisk lightly - do not try to get out all of the lumps - doing this would cause over beating and tough popovers. Ladle into muffin pan - cups should be 1/2 - 2/3 full. Put into preheated 450F (230C) oven for 25 minutes. After 25 minutes turn temp down to 350F (180C) and continue baking 15 - 20 minutes more until nicely browned. Remove and serve. Pattianne's Country Kitchen

Recipe #38 Lemon Meringue Tart for Two A mile-high meringue is possible only if the egg white, bowl and beaters are at room temperature. Crust for Two (can use frozen thawed) 1 large egg, at room temperature, separated 2 tablespoons plus 4 teaspoons sugar, divided 2 teaspoons cornstarch 1/4 cup water 1 teaspoon freshly grated lemon zest 2 tablespoons lemon juice 1/8 teaspoon vanilla extract Preheat oven to 375°F. Prepare Crust. Roll into an 8-inch circle, Transfer the crust to a 6-inch tart pan with 1-inch sides and removable bottom. Press the crust into the bottom and up the sides, folding the overhanging dough back into the pan to form double-thick sides. Prick the bottom and sides with a fork. Bake until lightly browned, 20 to 22 minutes. Set aside to cool for 10 minutes. Increase the oven temperature to 425°. Whisk egg yolk and 2 tablespoons sugar in a medium bowl until thick and pale yellow, Whisk in cornstarch until combined. Bring water, lemon zest and lemon juice to a boil in a small saucepan over medium heat. Remove from the heat. Whisk about half the lemon mixture into the yolk mixture in a slow, steady stream. Whisk the combined mixture back into the remaining lemon mixture in the pan. Return the pan to the stove and cook over low heat, stirring constantly, until thickened and pudding like, 1 to 3 minutes. Pour into the prepared crust and spread evenly to the edges. Beat egg white in a small bowl with an electric mixer at medium-high speed until soft peaks form. Beat in the remaining 4 teaspoons sugar in a slow, steady stream until stiff peaks form. Beat in vanilla. Mound the meringue over the warm filling; spread to the crust’s edges, forming peaks with a rubber spatula. Bake tart until the meringue is lightly browned, about 8 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack and cool to room temperature before serving. To warm an egg to room temperature, either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes. NUTRITION INFORMATION: Per serving: 360 calories; 15 g fat (5 g sat, 5 g mono); 121 mg cholesterol; 49 g carbohydrate; 6 g protein; 2 g fiber; 182 mg sodium; 70 mg potassium. Nutrition bonus: Vitamin C (15% daily value). Exchanges: 1 1/2 starch, 2 other carbohydrates. 3 fat; 3 Carbohydrate Servings Pattianne's Country Kitchen

Recipe #39 Farmhouse Pasta Serves 2. The sauce cooks in the time it takes to boil the water and cook the pasta, so it's quicker if you use fresh pasta Time: 30 minutes 1 small onion (or 1/2 large - any left over from Sat.?) 1 clove garlic 4 oz mushrooms (125 gr) 1 tbs olive oil 1 package frozen spinach 9 oz (250 gr) 4 - 6 slices Prosciutto, Serrano or other dry-cured ham 4 tbs tomato paste 1/3 cup water 1 little box chevre (goat cheese) - the little cartons of creamy goat cheese - 4 - 5 oz (150 gr) (Chevraux in France) fettuccini, preferably fresh, enough for 2 persons - 9 oz, (250 gr) Cook pasta according to package instructions. While waiting for the water to boil, prepare sauce. Thaw spinach and squeeze dry. Clean mushrooms Chop onions, mushrooms and ham. Mince garlic. Heat oil in medium non-stick skillet over medium heat. Add onions, garlic, mushrooms and ham. Saut'e for 5 minutes. Add tomato paste, spinach and water, reduce heat to low, cover and simmer for 15 minutes. Add goat cheese and stir until it melts. Toss with pasta and serve immediately. Serves 2. Pattianne's Country Kitchen

Recipe #40 Curried Chicken & Pasta Salad Lowcalorie/fat/carb Exchanges Serves: 2 1/4 cup fat-free reduced-sodium chicken broth 1 tsp. cornstarch 1/2 tsp. curry powder 1 tsp. reduced-sodium soy sauce 1/8 tsp. crushed red pepper Nonstick cooking spray 1 green onion, sliced 1 clove garlic, minced 1 cup broccoli florets 1/3 cup carrot slices 1 tsp. olive oil 4 oz. boneless skinless chicken breast, cut into bite-sized pieces 2/3 cup cooked small shell pasta 1/2 cup sliced celery 1/3 cup dried cranberries OR tart cherries 1/4 cup fat-free Honey Dijon salad dressing 2 lettuce leaves Stir together the first 4 ingredients. Set aside. Spray nonstick wok or medium nonstick skillet with cooking spray. Heat over medium-high heat. Add onions and garlic; stir-fry 1 minute. Remove from wok to bowl. Add broccoli and carrots; stir-fry 2-3 minutes or until crisp-tender. Remove to bowl. Add oil and chicken; stir-fry 2-3 minutes or until no longer pink. Stir broth mixture; add. Cook and stir until sauce comes to a boil and thickens slightly. Add to vegetable mixture. Cool 15 minutes. Toss chicken mixture and remaining ingredients. Cover and refrigerate from 1 to 24 hours. Serve on lettuce leaves. Serves 2. One serving equals: 322 calories (11% from fat)…4 gm fat (1 gm saturated)…55 gm carbohydrate…29 mg cholesterol…18 gm protein…517 mg sodium +++ Exchanges: 3 starch…1 lean meat…2 vegetable Pattianne's Country Kitchen

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Recipe #41 Spiced Apple Bagel Lowcalorie/fat/carb Diabetic Exchanges Serves: 1 3 Tbsp fat-free cream cheese, softened 1 honey wheat bagel, split 3 Tbsp chopped apple 4 tsp. raisins 1 tsp. brown sugar 1/4 tsp. ground cinnamon 1/8 tsp. ground nutmeg Spread cream cheese on bagel halves. Top with apple and raisins. Combine brown sugar, cinnamon and nutmeg; sprinkle over the top. Place on a baking sheet; broil 6-8 inches from heat for 2-3 minutes or until hot and bubbly. Serves 1. Nutritional Analysis: One serving equals: 255 calories 513 mg sodium 3 mg cholesterol 51 gm carbohydrate 13 gm protein 2 gm far Diabetic Exchanges: 2 starch 1 fruit 1 lean meat Pattianne's Country Kitchen

Recipe #42 Spanish Chicken and Rice Lowcalorie/fat/carb Exchanges Serves: 2 2/3 cup finely chopped onion 1/2 cup sliced fresh mushrooms 1-1/4 cup cubed cooked chicken breast 2 plum tomatoes, peeled and chopped 1/2 cup cooked long grain rice 1/2 cup low-sodium tomato juice 1/2 cup low-sodium chicken broth 1/3 cup frozen peas 1 Tbsp chopped pimentos 1/8 tsp. dried tarragon 1/8 tsp. dried savory Pinch pepper In a nonstick skillet coated with nonstick coking spray; sauté onion and mushrooms until tender, about 4 minutes. Place in an ungreased 1-qt. casserole. Add remaining ingredients and mix well. Cover and bake at 375-F for 15-209 minutes or until liquid is absorbed. Serves 2. One serving equals: 207 calories…108 mg sodium…54 mg cholesterol…25 gm carbohydrate…10 gm protein…4 gm fat Exchanges: 2 very lean meat…1 vegetable…1/2 fat Pattianne's Country Kitchen

Recipe #43 1 Minute Cake In A Cup Lowcalorie/fat/carb Exchanges 2 tablespoons flour 1 tablespoon sugar PLUS 1 teaspoon sugar 1/4 teaspoon baking powder 2 teaspoons cocoa powder 1 pinch salt 2 tablespoons milk 1/4 teaspoon vanilla extract 3/4 teaspoon oil Mix all dry ingredients. Add milk, vanilla extract and oil until well blended. Spray a large microwave-safe cup with cooking spray. Pour the batter into the cup. Microwave at full power for 1 minute. Depending upon the strength of your microwave and shape of your cup or container, you may need to cook the cake longer in 15 second increments until done. As long as you don't overcook it, it won't turn rubbery. Since it contains no eggs, you don't have to worry about salmonella with the short cooking time. Also, the cake will puff up so don't fill a very small container. It needs some room to rise. Serve warm with whipped cream, ice cream or a chocolate glaze Serves 1. Variation: You can change the flavor of the cake by adding drops of various extracts: almond, mint, etc. Nutrition Facts Serving Size 1 (72g) Calories 183 Calories from Fat 46 (25%) Amount Per Serving Total Fat 5.1g 7% Saturated Fat 1.5g 7% Monounsaturated Fat 2.0g Polyunsaturated Fat 1.4g Trans Fat 0.0g Cholesterol 4mg 1% Sodium 261mg 10% Potassium 119mg 3% Total Carbohydrate 32.5g 10% Dietary Fiber 1.6g 6% Sugars 17.0g Pattianne's Country Kitchen

Recipe #44 Yummy Crepes Serves 3. 1 cup all-purpose flour 1/2 teaspoon white sugar 1/4 teaspoon salt 1 cup milk 1 egg 3 bananas, sliced hazelnut spread (like Nutella) Whipped cream if desired Combine flour, sugar and salt in a bowl. Make a well in the center of the flour and add the milk and egg. Beat well to combine. Heat a lightly oiled griddle or frying pan over medium high heat. Pour the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot. Serves 3. Serving Suggestions: Spread each crepe with chocolate hazelnut spread (like Nutella) Arrange 1 sliced banana down the center of each one. Roll up, and place in a warm skillet over medium heat. Let them warm up for about 90 seconds. Transfer to plates, and serve topped with whipped cream. Pattianne's Country Kitchen

Recipe #45 Rhubarb Crisp Lowcalorie/fat/carb Serves 2 1 cup thinly sliced rhubarb 1/2 cup chopped peeled apple 3 tablespoons granulated sugar 1 teaspoon instant tapioca 1/4 teaspoon plus 1/8 teaspoon ground cinnamon, divided 2 tablespoons all-purpose flour 2 tablespoons old-fashioned rolled oats (not steel-cut or instant) 1 1/2 tablespoons packed dark brown sugar 1 tablespoon finely chopped pecans 1 tablespoon unsalted butter, melted 2 teaspoons pure maple syrup 1/8 teaspoon salt Two 10-ounce (1 1/4-cup) oven-safe ramekins or custard cups Preheat oven to 350°F. Toss rhubarb, apple, granulated sugar, tapioca and 1/4 teaspoon cinnamon in a medium bowl. Divide between two 10-ounce (1 1/4-cup) oven-safe ramekins or custard cups. Mix flour, oats, brown sugar, pecans, butter, syrup, salt and the remaining 1/8 teaspoon cinnamon in a small bowl until crumbly. Sprinkle over the rhubarb mixture. Bake until bubbling and lightly browned, about 30 minutes. Cool for 5 minutes before serving. Makes 2 servings. NUTRITION INFORMATION: Per serving: 259 calories; 9 g fat (4 g sat, 2 g mono); 15 mg cholesterol; 47 g carbohydrate; 3 g protein; 3 g fiber; 153 mg sodium; 294 mg potassium. 3 Carbohydrate Servings Exchanges: 3 other carbohydrates, 1 1/2 fat MAKE AHEAD: The topping will keep, covered, in the refrigerator for up to 1 week. Pattianne's Country Kitchen

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Recipe #46 Little Pineapple Upside-Down Cakes Serves 2. 1 tablespoon butter or margarine, melted 1 tablespoon light corn syrup 2 tablespoons light brown sugar 2 slices pineapple, well drained (from 8-oz can) 2 maraschino cherries, well drained 2 Pillsbury® Grands!® Frozen Buttermilk Biscuits (from 25-oz bag) Whipped topping, if desired Heat oven to 375°F. Spray 2 (6-oz) custard cups with cooking spray. In small bowl, mix butter, corn syrup and brown sugar; divide evenly between custard cups. Place 1 pineapple slice and 1 cherry into each custard cup; top each with 1 biscuit. Place custard cups on cookie sheet. Bake 25 to 30 minutes or until deep golden brown; cool 1 minute. Turn upside down onto serving plates; remove custard cups. Serve warm, topped with whipped topping. Serves 2. NUTRITION INFORMATION: 1 Serving: Calories 350 (Calories from Fat 130); Total Fat 15g (Saturated Fat 6g, Trans Fat 4g); Cholesterol 15mg; Sodium 610mg; Total Carbohydrate 49g (Dietary Fiber 0g, Sugars 26g); Exchanges: 1 Starch; 2 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 3 From Angie Bellingham WA U.S.A. "Thank-you"! Angie Pattianne's Country Kitchen

Recipe #47 Banana Coffee Cakes w/Strawberry Glaze Bisquick Mix Lowcalorie/fat/carb Serves 2 These are as pretty as they are yummy! 6 tablespoons Bisquick Heart Smart or regular Baking Mix 3 tablespoons Splenda Granular 1/4 teaspoon ground cinnamon 2 tablespoons chopped walnuts 1/3 cup (1 medium) mashed ripe banana 2 tablespoons no-fat sour cream 1 tablespoon Fat Free Half & Half 2 tablespoons egg substitute 1 1/2 tablespoons strawberry spreadable fruit 1/4 teaspoon coconut extract 2 tablespoons flaked coconut Preheat oven to 375 degrees. Spray 2 (12 ounce) ovenproof custard cups with butter-flavored cooking spray. In a medium bowl, combine baking mix, Splenda, cinnamon, and walnuts. In a small bowl, combine mashed banana, sour cream, half & half, and egg substitute. Add liquid mixture to dry mixture. Mix gently just to combine. Evenly spoon batter into prepared custard cups. In another small bowl, combine spreadable fruit and coconut extract. Microwave on HIGH (100% power) for 20 seconds. Drizzle hot fruit spread evenly over top of each coffee cake. Evenly sprinkle 1 teaspoon coconut over top of each. Place filled custard cups on a baking sheet. Bake for 30 to 34 minutes or until a toothpick inserted in center comes out clean. Place custard cups on a wire rack and let set for at least 15 minutes. Each serving equals: 1 1/2 fruit 1 bread 1/2 fat 1/4 protein Nutritional Information: 256 calories, 8 gm fat 6 gm protein 40 gm carbohydrate 333 mg sodium 70 mg calcium 2 gm fiber Diabetic exchanges: 1 1/2 fruit, 1 starch, 1 fat Carb choices: 2 1/2 From Angie Bellingham WA U.S.A. "Thank-you"! Angie Pattianne's Country Kitchen

Recipe #48 Apple Crisp For Two Lowcalorie/fat/carb 1 large tart apple, peeled and sliced 1 tablespoon lemon juice 2 tablespoons brown sugar 2 tablespoons quick-cooking oats 2 tablespoons butter, melted Dash ground cinnamon Whipped cream or vanilla ice cream, optional Place apples in an ungreased 2-cup baking dish; sprinkle with lemon juice. Combine the brown sugar, oats, butter and cinnamon; sprinkle over apples. Cover and bake at 350° for 30 minutes. Uncover; bake 15 minutes longer or until apples are tender. Serve with whipped cream or ice cream if desired. 2 servings. NUTRITIONAL INFO: 1 serving (1 each) equals 217 calories, 12 g fat (7 g saturated fat), 31 mg cholesterol, 121 mg sodium, 29 g carbohydrate, 2 g fiber, 1 g protein. Pattianne's Country Kitchen

Recipe #49 Spiced Pear Salad For One Lowcalorie/fat/carb Diabetic 1 large pear of choice, seeded, cut into chunks 2 tsp lemon juice 1 Tbsp raisins 1 Tbsp plus 1 tsp fat-free mayonnaise 1/4 tsp pumpkin pie spice Crisp lettuce leaves Mix all ingredients except lettuce. Spoon on top of lettuce leaves to serve. Makes 1 Serving. Per Serving: 170 Cal; 1 g Total Fat; 43 g Carb; 00 mg Cholesterol; 144 mg Sodium; 6 g Fiber; 2 g Protein; 33 g Sugars. Exchanges: 3 Fruit. Pattianne's Country Kitchen

Recipe #50 Orange-Banana Breakfast Smoothie 3/4 cup orange juice 1/2 cup sliced banana 2 teaspoons packed brown sugar 1/8 teaspoon almond extract 2 ice cubes Fresh mint sprig, for garnish Combine orange juice, banana, brown sugar, and almond extract in a blender. Add ice cubes and blend until thick and smooth. Pour into a serving glass and garnish with a mint sprig, if desired. Serves: 1 Per serving: Calories 190, fat 1 g, saturated fat 0 g, cholesterol 0 mg, sodium 6 mg, fiber 2 g, protein 2 g. Pattianne's Country Kitchen

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Recipe #51 Alfredo Shrimp Shells Lowcalorie/fat/carb Serves 3. 1/2 cup chopped fresh mushrooms 1 teaspoon butter 1 green onion, sliced 1 package (5 ounces) frozen cooked salad shrimp, thawed 2 tablespoons plus 1/2 cup Alfredo sauce, divided 6 jumbo pasta shells, cooked and drained Lemon wedges and fresh parsley In a skillet, saute mushrooms in butter until almost tender. Add onion; cook until tender. Stir in the shrimp and 2 tablespoons Alfredo sauce. Pour 1/4 cup of the remaining sauce into a greased 8-in. square baking dish. Fill each pasta shell with 2 tablespoons shrimp mixture; place in baking dish. Top with the remaining Alfredo sauce. Cover and bake at 350° for 20-25 minutes or until bubbly. Serve with lemon and parsley. Makes 3 servings. NUTRITIONAL INFO: Nutrition Facts: 1 serving (2 each) equals 205 calories, 7 g fat (5 g saturated fat), 110 mg cholesterol, 329 mg sodium, 19 g carbohydrate, 1 g fiber, 15 g protein. Pattianne's Country Kitchen

Recipe #52 Chicken Breast with Mushroom Cream Sauce Lowcalorie/fat/carb Serves 2 2 boneless, skinless chicken breasts 1/2 teaspoon freshly ground pepper 1/4 teaspoon salt 1 tablespoon canola oil 1 medium shallot, minced 1 cup thinly sliced shiitake mushroom caps 2 tablespoons dry vermouth or dry white wine 1/4 cup reduced-sodium chicken broth 2 tablespoons heavy cream 2 tablespoons minced fresh chives or scallion greens Season chicken with pepper and salt on both sides. Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm. Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute. Makes 2 servings. NUTRITION INFORMATION: Per serving: 275 calories; 15 g fat (5 g sat, 7 g mono); 84 mg cholesterol; 5 g carbohydrate; 25 g protein; 1 g fiber; 373 mg sodium; 370 mg potassium. 0 Carbohydrate Exchanges: 1 vegetable, 3 lean meat, 2 fat Pattianne's Country Kitchen

Recipe #53 Italian Chicken Parmesan Lowcalorie/fat/carb Serves 2. A healthier version of chicken Parmesan 1/4 cup seasoned bread crumbs 2 tablespoons grated Parmesan cheese 1/2 teaspoon minced fresh basil 1 egg white 2 boneless skinless chicken breast halves 2 teaspoons cornstarch 3/4 teaspoon Italian seasoning 1/2 teaspoon sugar 1/4 teaspoon garlic powder 1/8 teaspoon Worcestershire sauce Dash pepper 1 can (14-1/2 ounces) diced tomatoes, undrained Hot cooked pasta, optional In a shallow bowl, combine the bread crumbs, Parmesan cheese and basil. In another shallow bowl, beat egg white until foamy. Dip chicken into beaten egg white, then roll in crumb mixture; place in a 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 30-35 minutes or until chicken juices run clear. Meanwhile, in a small saucepan, combine the cornstarch, Italian seasoning, sugar, garlic powder, Worcestershire sauce, pepper and tomatoes until blended. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Serve chicken and sauce with pasta if desired. Makes 2 servings. NUTRITIONAL INFO: 1 chicken breast half with 1/2 cup sauce (calculated without pasta) equals 302 calories, 6 g fat (2 g saturated fat), 97 mg cholesterol, 580 mg sodium, 22 g carbohydrate, 4 g fiber, 40 g protein. Diabetic Exchanges: 5 very lean meat, 1 starch, 1 vegetable, 1/2 fat. Pattianne's Country Kitchen

Recipe #54 Dijon Fried Chicken Breasts w/Parmesan Cheese 2 chicken breasts, boneless, skinless 1 egg 2 tbs Dijon Mustard 1/3 cup bread crumbs 1 tsp thyme 1/2 tsp garlic powder 1/3 cup Parmesan cheese 2 tbs olive oil In a bowl flat enough that you can lay the chicken breast flat (or a small pie plate, or whatever works) lightly beat the egg with a fork. Add the mustard and beat until well combined. In another, similar bowl combine the bread crumbs, Parmesan, thyme and garlic powder. Heat 1 tbs oil in nonstick skillet (large enough to hold both chicken breasts) over medium heat. With tongs or fingers dip both sides of chicken breast in egg mixture then in crumb mixture. Place in pan and saut'e 8 - 10 minutes. Add remaining 1 tbs oil to skillet and turn breasts. Saut'e on other side for another 6 - 8 minutes, or until done. They should be nicely browned. Remove and serve. Serves 2. Pattianne's Country Kitchen

Recipe #55 Bacon Cheddar Frittata Serves 2 3 eggs 1/2 cup 2% milk 1 green onion, chopped 1 tablespoon butter, melted 1/4 teaspoon salt Dash pepper 1/2 cup shredded cheddar cheese 1 bacon strip, cooked and crumbled In a bowl, whisk the eggs, milk, onion, butter, salt and pepper. Pour into a shallow 3-cup baking dish coated with nonstick cooking spray. Sprinkle with cheese and bacon. Bake, uncovered, at 400° for 12-15 minutes or until eggs are set. Serves: 2 Per Serving: (prepared with egg substitute, fat-free milk, reduced-fat butter and reduced-fat cheese) equals 227 calories, 14 g fat (7 g saturated fat), 35 mg cholesterol, 757 mg sodium, 5 g carbohydrate Pattianne's Country Kitchen

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Recipe #56 Potato Ham and Broccoli Gratin 3 potatoes, depending on size 1/2 head broccoli cut into small florets 1 onion 8 - 10 oz slice ham - a slice about 1/2 inch (1.25 cm) thick 1/3 cup flour 1 cup milk 1 tbs Dijon mustard 3/4 cup shredded cheese (3 oz) Cut broccoli into small florets, including stems. Cut the onion in quarters then slice thinly. Slice the potatoes 1/8 inch (.3cm) thick. Cut ham into 1 inch (2.5 cm) squares. Put the broccoli, potatoes, onions and ham into a large bowl. Sprinkle with flour and toss to coat as evenly as possible. Put the whole lot into a large glass baking dish. Whisk the milk and mustard together and pour carefully over the vegetables. Sprinkle with the cheese, cover and bake at 400F (200C) for an hour or until the potatoes are done. Uncover for the last 10 minutes to brown the cheese. Serve Pattianne's Country Kitchen

Recipe #57 Banana Bread Pudding w/Caramel Sauce Serves 2 Lowcalorie/fat/carb 1/3 cup 1% low-fat milk 1 tablespoon dark brown sugar 1/8 teaspoon ground cinnamon 1 large egg 2 cups (1/2-inch) cubed French bread (about 2 (1-ounce) slices) Cooking spray 1/2 cup mashed ripe banana (about 1 banana) 1 tablespoon granulated sugar 2 tablespoons fat-free caramel topping Powdered sugar (optional) Combine the first 4 ingredients in a small bowl, and stir with a whisk. Place 1/2 cup bread cubes into each of 2 (8-ounce) ramekins coated with cooking spray. Spoon 2 tablespoons milk mixture over each serving, and top with 1/4 cup banana. Sprinkle each serving with 1 1/2 teaspoons granulated sugar. Repeat procedure with remaining bread and milk mixture. Chill 30 minutes. Preheat oven to 350°. Bake at 350° for 50 minutes or until done. Spoon 1 tablespoon caramel sauce over each serving. Sprinkle with powdered sugar, if desired. Makes 2 servings. Nutritional Information: Fat: 4.1 g Carbohydrates: 56.9g Calories: 286.4 Protein: 7.9g Pattianne's Country Kitchen

Recipe #58 Uitsmijter (Dutch Fried Egg & Ham Breakfast) Serves 1 'Uitsmijter' means 'bouncer' in Dutch. The story goes that this dish used to be served to cafe patrons late at night just before they were kicked out at closing time. It is still a popular breakfast- and lunch dish in the Netherlands. There are plenty of variations, but the most standard version is white bread, ham and eggs, with optional cheese. 2 eggs butter 2 slices (lightly toasted) white bread 2 thin slices boiled ham 2 large slices cheese, preferably 'oude kaas' (aged Gouda) Salt & pepper Melt some butter in a frying pan and fry the eggs, sunny side up. Once the bottom of the eggs are set, I usually take the pan off the heat, put a lid on it and allow the eggs to steam until the top has firmed up. Meanwhile lightly toast the bread. This is optional. Place the slices of bread on a plate (open faced). Top with the cheese, the ham and the fried eggs. Season to taste. Serves 1. Pattianne's Country Kitchen

Recipe #59 Half a Cake (for 1 or 2) Here's how to use half of the box of cake mix to make a smaller cake. Save the rest for another time! Prep Time: 10 minutes Cook Time: 30 minutes 1-3/4 cups mix from 18-ounce box of cake mix 2/3 cup liquid 1/4 cup oil 1 egg Preheat oven to 350 degrees F. Spray an 8" square or round cake pan with nonstick baking spray containing flour and set aside. In medium bowl, combine cake mix, liquid, oil, and egg; mix until combined, then beat for 1 minute at medium speed. Pour into pan. Bake for 30-40 minutes or until toothpick inserted in center comes out clean. Let cool completely, then frost or dust with powdered sugar. I myself like to use a whole can of ready-to-spread frosting on this small cake! Serves 4-6. Pattianne's Country Kitchen

Recipe #60 Small Banana Cake If you're cooking for one or two, use just half a cake mix to make this delicious and moist banana cake filled with chocolate chips. Prep Time: 15 minutes Cook Time: 35 minutes 1-3/4 cups cake mix from 18-ounce box 1/3 cup water 1/3 cup milk 1/2 cup mashed banana 2 tablespoons oil 1 egg 1/2 cup miniature chocolate chips Preheat oven to 350 degrees F. Spray an 8" square or round cake pan with nonstick baking spray containing flour and set aside. In medium bowl, combine cake mix, water, milk, banana, oil, and egg; mix until combined, then beat for 1 minute at medium speed. Stir in chocolate chips. Pour into pan. Bake for 30-40 minutes or until toothpick inserted in center comes out clean. Let cool completely, then frost or dust with powdered sugar. Serves 4-6. Pattianne's Country Kitchen

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Recipe #61 Prime Rib for Two This simple and elegant recipe is perfect for a romantic dinner for two. Prep Time: 10 minutes Cook Time: 1 hour, 30 minutes 1 (2-1/2 pound) prime rib of beef 2 cloves garlic, peeled 1 tablespoon olive oil Salt and pepper to taste 2 potatoes, scrubbed and pricked with fork You may need to order the prime rib before hand from your butcher. The beef must also be frozen before cooking, so plan ahead! Take the rib out of the freezer, unwrap it and rub with garlic and then the olive oil. Sprinkle with salt and pepper to taste. Place the rib on a baking pan with two potatoes holding it upright. Roast at 400 degrees for 85 minutes for rare, 95 minutes for medium. The meat temperature should be at least 140 degrees F in the center for rare, 155 for medium. Make sure to let the rib stand for 5 minutes before slicing to let the juices redistribute. Pattianne's Country Kitchen

Recipe #62 Perfect Gingerbread Prep Time: 15 minutes 1 (11 ounce) jar DARK corn Syrup (do not substitute molasses because it's too harshly flavored) 1/2 cup butter 2 cups flour 1/2 teaspoon salt 1-1/2 teaspoons baking soda 2 teaspoons ground ginger 1/2 teaspoon cinnamon 1 egg 1 cup milk Preheat oven to 350 degrees F. In large saucepan, melt syrup with butter, stirring until smooth. Set aside. In a large bowl, combine flour, salt, baking soda, ginger, and cinnamon and mix well. Add the syrup mixture along with the egg and milk and mix until combined. Spray a 9" square pan with baking spray and pour in the batter. Bake at 350 degrees F for 45-55 minutes until set and gingerbread begins to pull away from the sides of the pan. Cool for 5 minutes, then remove from pan and cool completely. Best served warm. Pattianne's Country Kitchen

Recipe #63 Loaded Potato for 1 Lowcalorie/fat/carb Diabetic Exchanges Serves: 1 1/2 cup fat-free small-curd cottage cheese 2 Tbsp low-fat shredded cheddar cheese 2 Tbsp chopped tomato 1 Tbsp chopped green pepper 1 Tbsp chopped green onion 1 'hot' baked potato Combine first 5 ingredients. With a sharp knife, cut an X in the top of the potato; fluff pulp with a fork. Top with cottage cheese mixture. Serve immediately. Serves 1. NUTRITIONAL Information: One serving equals 245 calories, 563 mg sodium, 11 mg cholesterol, 38 gm carbohydrate, 22gm protein, trace fat DIABETIC EXCHANGES; 3 very lean meat, 2 starch, 1 vegetable. Pattianne's Country Kitchen

Recipe #64 Bacon Cheddar Breakfast See Lowcalorie/fat below Serves 2 Prep/Total Time: 20 min. 3 eggs 1/2 cup 2% milk 1 green onion, chopped 1 tablespoon butter, melted 1/4 teaspoon salt Dash pepper 1/2 cup shredded cheddar cheese 1 bacon strip, cooked and crumbled In a bowl, whisk the eggs, milk, onion, butter, salt and pepper. Pour into a shallow 3-cup baking dish coated with nonstick cooking spray. Sprinkle with cheese and bacon. Bake, uncovered, at 400° for 12-15 minutes or until eggs are set. Serves: 2 Per Serving: (prepared with egg substitute, fat-free milk, reduced-fat butter and reduced-fat cheese) equals 227 calories, 14 g fat (7 g saturated fat), 35 mg cholesterol, 757 mg sodium, 5 g carbohydrate, trace fiber, 22 g protein. Pattianne's Country Kitchen

Recipe #65 Raspberry Cream Cheese Bake Serves 2. Prep: 15 min. + chilling Bake: 45 min. 4 slices bread, cut into 1-inch cubes, divided 1 package (3 ounces) cream cheese, cut into 1/2-inch cubes 1/2 cup fresh or frozen unsweetened raspberries 3 eggs 1 tablespoon maple syrup 1/2 cup 2% milk RASPBERRY SYRUP 1/4 cup sugar 1 1/2 teaspoons cornstarch 1/4 cup water 1/4 cup fresh or frozen unsweetened raspberries 1 teaspoon butter Place half of the bread cubes in a shallow 1-quart baking dish coated with nonstick cooking spray. Top with cream cheese and raspberries. In a small mixing bowl, combine the eggs, syrup, milk and remaining bread cubes; spoon over raspberries. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake at 350°F for 30 minutes. Uncover; bake 15-20 minutes longer or until set. Meanwhile, for syrup, combine the sugar, cornstarch and water in a saucepan until smooth. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 2-3 minutes or until syrup reaches desired consistency. Add berries; mash slightly. Remove from the heat; stir in butter. Pour over cream cheese bake. Serve immediately. Serves 2. Pattianne's Country Kitchen

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Recipe #66 Grilled Apple and Cheese Sandwich Serves 1 2 slices, whole wheat sourdough bread 4 slices bacon, cooked medium crisp 4 slices cheddar cheese 1/2 Granny Smith apple, cored, sliced very thin Roasted Red Onion Mayonnaise, recipe follows soft butter Preheat a seasoned grill pan or flat griddle over medium heat. Assemble this grilled cheese sandwich just as you would a any grilled cheese sandwich: spread 1 slice of bread with some Red Onion Mayonnaise, then top with 2 slices cheddar, the bacon, the apple slices, then 2 more slices of cheddar, finishing with another mayonnaise slathered slice of wheat sourdough bread. Butter the outsides of the bread and transfer to the hot grill. Grill about 2 to 3 minutes per side or until cheese is melted and the bread is golden brown, since this sandwich is so thick. Remove to a cutting board and cut the sandwich in half on the diagonal to serve. Serves 1. Roasted Red Onion Mayonnaise Recipe: 1 medium red onion, chopped 2 teaspoons olive oil Salt and pepper 1 1/2 cups mayonnaise or light mayonnaise Preheat oven to 375 degrees. On a small rimmed cookie sheet, toss the red onion, olive oil, salt and pepper together. Roast red onions in the oven for 25 to 30 minutes until the red onion is very soft, stirring occasionally. Remove red onions from the oven and let cool. Transfer red onions to a food processor (or blender) and buzz until finely chopped. Add the mayo and pulse until smooth and combined. Store remaining roasted red onion mayonnaise in the refrigerator. Pattianne's Country Kitchen

Recipe #67 Feta & Spinach Scramble Lowcalorie/fat/carb Fast easy & Delicious! Perfect to get your morning started. 3 egg whites 1 large handful of baby spinach leaves 1 Italian tomato, chopped (any tomato) 1/4 cup chopped onion 1/4 cup crumbled feta cheese salt & pepper to taste Chop onion & tomato Spray pan with oil Put on med heat Start with onions cook till desired Add 3 egg whites Tomato, spinach cook to desired consistancy Just before you are ready to take off heat ,take 1/2 of feta cheese and throw in pan and melt. Slide out onto a plate garnish with the oher 1/2 of crumbled feta cheese on top salt & pepper to taste. Number of Servings: 1 Nutritional Info: Amount Per Serving Calories: 200.3 Total Fat: 8.4 g Cholesterol: 33.4 mg Sodium: 450.2 mg Total Carbs: 13.9 g Dietary Fiber: 2.8 g Protein: 16.6 g Pattianne's Country Kitchen

Recipe #68 Yummy Italian Cicken Serves 1 1 tsp olive oil 1 clove minced garlic or more if you like 1/2 small onion chopped 1/2 of a green bell pepper 1 small can sliced mushrooms 1 boneless, skinless chicken breast cut into bite size pieces 1/2 cup canned Italian-Style Diced Tomatoes 3/4 Cup Cooked Whole-Wheat Spaghetti Heat the oil in a medium pan , add garlic, onion, peppers, mushrooms. Saute 4 minutes. Add chicken, saute until golden brown on all sides, about 5 minutes. Add tomatoes, bring to a boil. Reduce heat to low; simmer 15 minutes. Place spaghetti in a bowl and top with chicken mixture. Pattianne's Country Kitchen

Recipe #69 Basic French Omelette Serves 2 1 tsp olive oil 6 egg whites, whipped 1 tbsp water 1 tsp salt 1/2 tsp black pepper Various Fillings below Heat oil over high heat in a skillet with a rounded bottom and sloping sides. In a mixing bowl, whip egg whites, water, salt, and black pepper together, using a fork. Pour egg mixture into skillet. Cook over moderately high heat until the bottom is set. Using a heatproof spatula, move the cooked mixture to the center and allow the uncooked mixture to flow into the bottom of the pan. When cooked, the omelet should be barely brown on the bottom, soft and moist in the center. Spoon the filling down the center of the omelet (see note). Using a spatula and starting from the handle side, fold one third of the omelet over the center. With a heated serving plate in one hand, grasp the skillet in the other, palm up and tilt so the omelet rolls over onto the plate. Makes 2 servings. Fillings For Basic French Omelet: Sausage And Pepper Filling 1 tsp olive oil 3/4 cup low-fat polish sausage, cooked and crumbled 1/2 cup bell peppers, chopped 1/2 cup onions, chopped 1/4 tsp oregano 1/4 tsp basil Potato And Bacon Filling: 4 slices low-fat bacon, cooked and crumbled 1 tsp olive oil 2 medium potatoes, cooked, peeled, and diced 2 tbsp onions, chopped 2 tbsp parsley 2 tbsp fat-free cheddar cheese, grated Vegetable Filling: 1 tsp olive oil 1 cup carrot, cut in 1-inch strips 1/2 tsp ginger root 1 tsp olive oil 1 cup zucchini, cut in 1-inch strips 1 cup mushrooms, sliced 1/2 cup dark red kidney beans, drained and washed 1 tbsp Worcestershire sauce 1/4 tsp cornstarch Preparation: For Sausage And Pepper Filling: Heat oil in a large skillet. Then, crumble sausage and cook until lightly browned. Remove sausage from pan. Add peppers and onions to pan and cook until tender. Then add, cooked sausage, oregano, and basil. Toss gently to mix. Lower heat. Cover and keep warm. Fill as directed in the Basic French Omelet recipe. For Potato And Bacon Filling: Cook bacon in a large skillet. Then, drain on paper towel and crumble. Heat skillet again and add oil. Then, add potatoes, onions, and bacon again. Cook until onions are tender. Lower heat. Cover and keep warm. Spoon half the filling onto Basic French Omelet. Sprinkle each with parsley and cheddar cheese just before folding. For Vegetable Filling: Cook carrots and ginger root in oil for 3 minutes. Add zucchini and mushrooms. Stir fry until vegetables are tender . In a mixing bowl, combine worcestershire sauce and cornstarch. Pour over vegetable mixture. Toss gently to mix. Lower heat. Cover and keep warm. Fill as directed in the Basic French Omelet recipe. Note: All fillings are enough for two "Basic French Omelets." Pattianne's Country Kitchen

Recipe #70 Bohemian Omelets (Bohmische omeletten) Serves 2 3 egg whites 1-1/2 ounces granulated sugar 3 egg yolks 1-1/2 ounces flour 1-1/2 ounces unsalted butter 3-1/2 ounces prune mix (see below) 5-1/3 ounces heavy cream Prepare prune mix from 3-1/2 ounces fresh prunes, 3-1/2 ounces sugar and a small amount of water by slowly roasting mix in the oven, then blending and pureeing it and gently flavoring with dark rum. Whip egg whites and granulated sugar to an oily constancy, beat egg yolks until smooth, add to whisked egg whites. Carefully fold in flour. Heat two omelet pans (diameter about 5-1/2 inches) and grease with unsalted butter, pour in batter, carefully bake on low heat for about 3 minutes, Turn omelets, slowly bake other side. Heat prune mix, beat with a small quantity of cream until smooth, coat omelets with prune mix, fold, serve on plates, dust with powdered sugar and garnish with whipped cream and prune mix sauce. Makes 2 servings. Pattianne's Country Kitchen

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Recipe #71 Farmer's Omelet Serves 2-4 2 tablespoons butter 2 cup diced, uncooked potatoes 1/4 cup sweet onion, finely chopped 1 cup diced ham 1/4 cup chopped fresh parsley optional 6 eggs 1/2 teaspoon salt Pepper to taste 2 tablespoon milk 1/2 cup shredded Colby, or cheddar or brick cheese In a bowl, whisk together eggs, milk, salt, and pepper. Set aside. Brown potatoes and onions in a 10-inch nonstick skillet over medium heat for about 20 minutes, stirring often, until browned and tender. Add ham and heat through. Sprinkle with parsley. Pour egg mixture over potatoes. Reduce heat slightly and cover. Cook, checking often, lifting up cooked eggs to let uncooked eggs reach the pan, about 10 minutes or until eggs are almost set. Sprinkle with Colby, cheddar or brick cheese, cover, and let heat until cheese melts. Cut into wedges to serve. Makes 2 to 4 servings. Pattianne's Country Kitchen

Recipe #72 Oyster Omelet Serves 2-4 12 oysters Pepper and salt to taste 3 tablespoons cream 3 tablespoons butter 3 tablespoons strained oyster liquor 1 tablespoon flour Your favorite omelet mixture For this dish, prepare the oyster filling before beginning to cook the omelet. Strain the oysters and cut into small pieces. Make a white sauce from the butter, flour, oyster liquor, cream, and seasonings. When hot and creamy, put in the chopped oysters and cook a few minutes. Set the sauce over boiling water to keep hot while making the omelet. When ready, pour over the oyster mixture, fold, and serve immediately. Make your favorite omelet recipe and use this sauce on it. Makes 2 to 4 servings. Pattianne's Country Kitchen

Recipe #73 Oyster Omelet Fry Serves 1 1 egg, beaten with 1 tablespoon milk Breading mixture of cracker crumbs and bread crumbs Oil 3 oysters (or any other medium sized oysters) 2 slices bacon 2 eggs Dip the oysters in egg-wash and then breading. Pan-fry until three-fourths cooked. While doing this, fry the bacon in another skillet until just before it becomes crisp. Beat the eggs lightly. Place the bacon like railroad tracks off-center in a frying pan, pour a bit of the egg over the bacon. Place the oysters on bacon and pour the remaining eggs over. Cook and then fold the omelets over. Makes 1 serving. Pattianne's Country Kitchen

Recipe #74 Broiled Bacon Wrapped Oysters Appitizers 24 medium raw oysters, shucked and drained* 1/2 cup dry white wine 1 clove garlic, minced Coarse salt Freshly ground black pepper Hot sauce or Tabasco sauce (to taste) 6 slices lean bacon, cut in half 12 buttered toast rounds (optional) Lemon wedges Preheat the broiler of your oven. Drain oysters. In a bowl, mix the wine, garlic, salt, pepper, and hot sauce together. Add oysters and toss to coat; let marinate 20 minutes. Cut the bacon in half and cook in a microwave oven for pprox. 1 minute or pan fry until the edges begin to curl but the bacon is still flexible. Drain well. Remove oysters from marinade, Wrap each oyster in a bacon strip and secure with a damp toothpick or cocktail pick. Place the bacon-wrapped oysters on a broiler pan. Broil, until the bacon is crisp and the edges of the oysters have curled, turning once to cook both sides evenly. Remove from oven. NOTE: You can also cook these on an outdoor or range top grill. Serve with the cocktail pick, or the pick can be removed and the oyster placed on a buttered toast round. Serve with lemon wedges. Makes 24 appetizers. Pattianne's Country Kitchen

Recipe #75 Pan-Fried Oysters Serves 2 12 large fresh oysters, shucked 2 eggs, beaten 1 cup bread crumbs* Salt and pepper 2 to 3 tablespoons vegetable oil Lemon wedges Hot sauce Place shucked oysters in a colander to drain. Dip oysters in beaten eggs, then in bread crumbs seasoned with salt and pepper, coating thoroughly. Set aside to dry at least 1/2 hour. NOTE: An easy way to coat the oysters with the bread crumbs is to place the crumbs in a resealable plastic bag, add egg-dipped oysters, seal bag, and then shake. Heat oil in frying pan until quite hot. Fry oysters until golden brown on one side, then turn carefully to brown the other side, approximately 3 to 4 minutes on each side (fry oyster until golden brown and edges are curled). Do not overcook or overcrowd in frying pan. Remove from frying pan and serve immediately. Our favorite way to eat pan-fried oysters: Place and oyster (or oysters) on a slice of good-quality French bread, squeeze a little fresh lemon juice on the oyster, and then add your favorite hot sauce. So good! Makes 2 servings. Pattianne's Country Kitchen

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Recipe #76 Frozen Maple Mousse Serves 2 2 eggs, separated 1/4 cup sugar 1/2 cup maple syrup, divided use 3/4 cup whipping cream Bowl 1: Beat egg yolks with sugar and 1/4 cup maple syrup until light and fluffy. Heat remaining 1/4 cup maple syrup until boiling. Set aside to cool until just warm. Bowl 2: Beat egg whites until stiff; gradually add warm syrup. Bowl 3: Whip cream into stiff peaks. Mix all 3 bowls and fill individual serving dishes. Freeze for at least 4 hours. Makes 2 servings. Pattianne's Country Kitchen

Recipe #77 Caramelized Leeks Over Noodles Serves 2 2 medium leeks 1/2 Tbsp olive oil 1 Tbsp soya margarine 1/2 Tbsp dark brown soft sugar 5 ounces (150 g) noodles 2 heaping Tbsp chopped fresh parsley 1 tsp extra-virgin olive oil Salt and black pepper to taste Split the leeks lengthways and wash each layer thoroughly. Slice across into thin strips, including the green part. Heat the olive oil and margarine together over a gentle heat. When the margarine has melted, add the leeks and toss well. Cook slowly, uncovered, for about 10 minutes or until the leeks start to soften. Sprinkle over the sugar. After a couple more minutes, mix well. Continue to cook for 15 to 30 minutes, until the leeks have begun to collapse into a sticky mass. Add small amounts of hot water if required to stop sticking. While the leeks are cooking, cook and drain the noodles. When the leeks are done, add the parsley, olive oil, cooked noodles and seasoning to taste. Toss well and serve. Makes 2 servings. Pattianne's Country Kitchen

Recipe #78 Avocado Cream Soup 2 large ripe avocados, peeled and chopped 3/4 cup half and half 2 cups chicken stock 1/2 teaspoon hot pepper sauce Salt and freshly ground pepper Place the chopped avocados in an electric blender or food processor and puree. Add the half and half and blend well. Combine the chicken stock with the avocado puree in a bowl, stirring well. Pass the mixture through a sieve, then stir in the hot pepper sauce, and add salt and black pepper to taste. Refrigerate for at least 2 hours before serving. Makes 2 servings. Pattianne's Country Kitchen

Recipe #79 RECIPE HERE Pattianne's Country Kitchen

Recipe #80 RECIPE HERE Pattianne's Country Kitchen

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Recipe #81 RECIPE HERE Pattianne's Country Kitchen

Recipe #82 RECIPE HERE Pattianne's Country Kitchen

Recipe #83 RECIPE HERE Pattianne's Country Kitchen

Recipe #84 RECIPE HERE Pattianne's Country Kitchen

Recipe #85 RECIPE HERE Pattianne's Country Kitchen

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Updated November 2009

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