Luto Ni Aling Doray # 275 - Two Layer Pumpkin Pie

1 pie crust, baked
2 cups prepared pumpkin
1 cup cold skim milk
2 pkg. Instant Vanilla Pudding mix, sugar free
1 tsp. allspice
1 tsp. cinnamon
1/2 tsp. ground cloves
8 oz. low-fat cream cheese, softened
1 tbs. sugar
1 tbs. milk
8 oz. cool whip, Lite


Bake pie crust until browned and allow to cool. Mix together pumpkin,
allspice, cloves, cinnamon, 1 cup milk, and pudding mixes. Mix well.


Combine softened cream cheese, sugar, and milk. Stir until smooth and
add 1 1/2 cups cool whip. Spread cream cheese mixture in bottom of
prepared cooled crust. Spread pumpkin mixture over cream cheese mixture.


Top with remaining cool whip. Chill for several hours before serving.

Luto Ni Aling Doray # 273 - Stuffed Mushrooms

18 large mushrooms
1 tablespoon olive oil
1/4 cup onion, minced
1 clove garlic, minced
1/4 cup walnuts, finely chopped
1 shredded wheat biscuit, crushed
1 tablespoon Parmesan cheese, grated
pepper to taste
1/2 teaspoon paprika
1/8 teaspoon basil
1/8 teaspoon parsley
1/8 teaspoon oregano


Preheat the oven to 350 degrees. Clean mushrooms and wipe dry.


Remove stems and chop fine. Heat oil in a skillet over medium high
heat and saute chopped mushroom stems, onions, garlic and walnuts
until onion is tender. Remove from heat.


Stir in shredded wheat, cheese, basil, parsley, oregano, and pepper.


Stuff mushroom caps, packing mixture firmly. Arrange mushrooms in a
shallow baking dish and sprinkle tops with paprika.


Bake 20 to 25 minutes or until mushrooms are tender.

Luto Ni Aling Doray # 271 - Smoked Eggplant and Yogurt

1 medium eggplant, peeled and chopped
1/2 cup lightly salted water
1 1/2 cups plain regular or low-fat yogurt
1 small bunch green onions, diced
1/2 bunch cilantro, diced
1 teaspoon ground black pepper
salt to taste
1/4 teaspoon paprika
1 piece charcoal
1 - 5x5 inch piece aluminum foil
1 tablespoon margarine or shortening



In a pot over medium heat, add the eggplant and water; cook
until tender and the water evaporates. Mash the eggplant so no
large chunks remain. Allow to cool completely.



In a large bowl, add the yogurt, mashed eggplant, green onions,
cilantro, pepper and salt; mix well.



To smoke the salad, heat the charcoal over open flame until gray
and reddish in color. Place the piece of foil in the eggplant
salad (make room in the center for the foil). Place the hot charcoal
on the piece of foil in the bowl. Add the margarine on top of the
charcoal and cover salad bowl immediately. Allow to smoke for
10 minutes; remove charcoal.



Chill the salad in the refrigerator and garnish with fresh chopped
cilantro and a sprinkle of paprika.

Luto Ni Aling Doray # 268 - Potato Gnocchi with Sage Cream

2 cups whole milk
1 teaspoon dried sage leaves
1 cup chopped onion
2-3 teaspoons margarine
4 cups small broccoflower, or broccoli, florets
1/2 cup water, divided
1 package (16 ounces) potato gnocchi, cooked, warm
2 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg
Salt and pepper to taste
Shredded Parmesan cheese, for garnish

Heat milk and sage leaves to boiling in medium saucepan; reduce
heat and simmer 10 minutes.
Saute onion in margarine in large skillet 2 to 3 minutes; add
broccoflower and 1/4 cup water and heat to boiling. Reduce heat
and simmer, covered, until broccoflower is tender and water gone,
5 to 8 minutes.

While vegetables are cooking, cook gnocchi according to package
directions; add to vegetables in skillet.

Heat milk and sage mixture to boiling. Mix flour, nutmeg, and
remaining 1/4 cup water; whisk into milk. Boil, whisking constantly,
until thickened, about 1 minute. Pour sauce over vegetables and
gnocchi in skillet and season to taste with salt and pepper. Spoon
into serving bowl; sprinkle with Parmesan cheese.

Luto Ni Aling Doray # 254 - Gardenburger

2 Tbs. bulgur wheat
1 pound mushrooms, halved or quartered
1 cup diced onion
1/2 cup rolled oats
2/3 cup cooked brown rice
1/2 cup shredded low-fat mozzarella cheese
2 Tbs. shredded low-fat cheddar cheese
2 Tbs. low-fat cottage cheese
1/2 tsp. salt
1/2 tsp. garlic powder
dash of pepper
2 Tbs. cornstarch
olive oil cooking spray
1/4 cup boiling water
1/2 cup water

Add the boiling water to the bulgur wheat in a small bowl and
let sit for about an hour. The wheat will swell to about double
in size. Steam the quartered mushrooms for about ten minutes
or until tender. Remove and steam onions for about ten minutes
or until they become translucent. Keep these two ingredients
separated and set them aside. Add 1/2 cup water to the oats
and let them soak for about ten minutes. Drain any excess water
from the bulgur wheat and oats, then combine the grains with
the mushrooms, rice, cheeses and spices in a food processor
and pulse four or five times until ingredients are chopped fine
but not pureed. Pour the mixture in a bowl and add the steamed
onion and cornstarch, blending well.

Preheat oven to 300 degrees. Spray a large skillet with olive
oil cooking spray and place it over medium-low heat. Measure a
1/2 cup of the patty mixture at a time into the pan and shape
with a spoon into a 3" round patty that is about 1/2" thick.

Cook for two to four minutes per side or until light brown on
the surface. When all of the patties have been browned, arrange
them on a lightly sprayed baking sheet and bake them for 20 to 25
minutes in the oven. Be sure to turn them over halfway through the
cooking time. Patties may be frozen once they have cooled.

Luto Ni Aling Doray # 251 - Dijon Mushroom Potatoes

1 medium onion
1 sweet green bell pepper
1 small carrot
1/2 lb. mushrooms
1/2 cup stock or boullion
1 tbsp. dark soy sauce
1 tbsp. Dijon mustard
1 tbsp. cornstarch
freshly-ground black pepper

Chop the onion, deseed and chop the green pepper, peel
and grate the carrot and slice the mushrooms, halving them
across the other way first if they are large.

Saute the vegetables in the water or stock, in a large
frying pan, until most of the liquid is gone and the vegetables
are soft.

Mix the remaining ingredients together in a bowl, adding a
bit of water if you wish (makes a thinner sauce) and add to
the vegetables in the pan. Mix well and cook, stirring, over
low heat for about a minute until thickened.

Pour over hot, split baked potatoes (enough for about four
potatoes) with a crisp green salad on the side.

Luto Ni Aling Doray # 250 - Curried Cauliflower

1 whole medium onion, chopped
3 garlic cloves, minced
1/2-1 serrano chile, seeds removed and finely chopped
2 teaspoons curry powder
1 pound ripe roma tomatoes, seeded and chopped
or 1 can (14 1/2-ounces) chopped tomatoes in juice
1 medium cauliflower, rinsed and cut into even size florets
salt and freshly ground black pepper for seasoning
1/2 cup chopped cilantro

Grease the bottom of large saucepan with non-stick spray. Heat the pan
over moderately-high heat for a few minutes. Add the onions and cook for
3-4 minutes stirring frequently. Add the garlic, serrano chile, and
curry powder. Cook for a minute longer. Add the tomatoes and cauliflower.

Stir to combine and blend the seasonings. Cover, reduce heat, and simmer
for 15-20 minutes until the cauliflower is very tender. Season with salt
and pepper to taste. Garnish with chopped cilantro.

Luto Ni Aling Doray # 246 - Corn Noodles

1 -12 ounce package yolk-free egg noodles
2 teaspoons olive oil
2 medium onions, chopped
3 cups diced fresh tomatoes
1/4 cup vegetable stock or water
1/4 cup chopped parsley
3 cups fresh corn kernels

Salt and Pepper to taste

Cook the noodles in a large pot according to package
directions. In a large skillet over medium heat, saute
onions in olive oil until slightly brown, about 12 minutes.

Add nonstick spray oil during sauteing if necessary. Add
tomatoes and stock or water; cover and simmer 3 to 4
minutes. Stir in parsley, corn, and cooked noodles;
simmer until heated through, about 3 to 4 minutes more.

Season with salt and pepper.

Luto Ni Aling Doray # 240 - Torta Di Spinaci

10 oz. spinach, blanched 1 minute, drained, dried and chopped
2 cups all purpose flour, extra for kneading dough
1/2 cup unsalted butter(4 oz.)
1 egg yoke plus 3 whole eggs, beaten
3 tbs milk
1/4 cup golden raisins, soak 30 minutes in water, drain
3/4 cup heavy cream
1/2 cup grated Parmesan cheese
salt and ground pepper
2 1/2 tbs (1 oz.) Pine nuts

To make dough by hand: Pour flour into a bowl, add salt and the butter.
Using fingertips, work the butter into flour until a crumbly dough forms.
Add the egg yoke and milk, incorporate, and knead dough into a ball. Wrap in
plastic wrap and refrigerate for 1 hour.

Food processor dough: Combine flour and salt in the work bowl and using
metal blades process briefly to mix. Add butter and process until the
ingredients resemble course meal. Next add egg yoke and milk and process
until dough forms a ball around the blades. Remove dough, shape to ball,
wrap in plastic wrap and refrigerate for 1 hour.

Pre-heat oven to 350 degrees. Using 1 tbs. butter, grease a 9 inch tart pan
with a removable bottom and then dust with flour. Using a lightly floured
board, roll out the dough into a round shape, making it 1 inch larger than
the diameter of the pan. Line the prepared pan with the pastry dough and
trim.

In a bowl, combine the blanched, chopped spinach, raisins, whole eggs, cream
and Parmesan cheese. Mix well and season with salt and pepper to taste. Pour
into the pastry-lined tart pan and top with the pine nuts. Bake in oven
until it is golden, about 40 minutes. Remove, let cool slightly and then
transfer to a serving dish. Serve Torta luke warm or cool.

Luto Ni Aling Doray # 235 - Caponata

2 LARGE EGGPLANTS
1 Teaspoon SALT
3/4 Cup OLIVE OIL
2 CLOVES GARLIC, CRUSHED
2 ONIONS, CHOPPED
1 Pound PLUM TOMATOES, Quartered
3 CELERY STALKS, DICED
1 Pound CAN PITTED BLACK OLIVES
12 Ounce JAR OLIVE SALAD
1/4 Cup CAPERS
1/2 Cup PINE NUTS
1/4 Cup RED WINE VINEGAR
2 Teaspoon SUGAR
SALT AND PEPPER TO TASTE

Wash and cube unpeeled eggplant. Salt and let stand 1 hour. Squeeze dry.

Saute in oil until soft. Remove. Saute onions and garlic in same oil. Add
tomatoes, olives, and celery. Cook until tender--15 minutes. Add eggplant,
capers, and pine nuts. In another pan heat vinegar and sugar. When
dissolved, pour over eggplant. Season to taste and cook an additional 20
minutes. Serve hot or cold as relish with dinner or with french bread rounds
as a buffet or cocktail dish.

Luto Ni Aling Doray # 234 - Eggplant Parmigiana

2 Small Eggplants; unpeeled cut into 1/4-inch rounds
2 Eggs; lightly beaten
1-1/2 Cup Bread crumbs
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
1 Garlic cloves peeled and halved
3/4 Cup Olive oil
20 Ounce Tomatoes, canned
1/3 Cup Tomato paste
2 Tablespoon Minced basil
1 Teaspoon Salt
1/8 Teaspoon Pepper
1 Cup Grated Parmesan cheese
1/2 Pound Mozzarella cheese; thinly sliced

Dip eggplant slices in eggs, then in bread crumbs seasoned with salt and
pepper. Refrigerate 20 minutes. In a large saucepan, saute garlic in 2
tablespoons oil for 1-2 minutes. Remove garlic and add tomatoes, tomato
paste, basil, salt and pepper. Cover and simmer 30 minutes. Preheat oven to
350F. Brown eggplant in 1/4-inch oil in a large skillet. Drain on paper
towels. Put a thin layer of tomato sauce into a baking dish and layer
eggplant, sauce, Parmesan and mozzarella, alternately. End with mozzarella
on top. Bake, uncovered, for 30 minutes.

Luto Ni Aling Doray # 214 - Chalupas

Vegetable oil
12 Corn tortillas (the thinner the better)
6 Cups Refried Beans (or less)
1/2 Pound Cheddar cheese (sharp), grated
1 Large Tomato, chopped
3 Cup Lettuce, shredded

In a small skillet, heat about 1/2 inch of vegetable oil. Test the oil for
proper temperature by putting in a small piece of tortilla. When the oil
reaches the temperature where it immediately begins to bubble frantically
over the tortilla as soon as it is put in the oil and the tortilla piece
becomes crisp quite quickly, you are ready to cook the chalupa shells. This
is important because there is nothing worse than a soggy chalupa shell which
results from the oil not being hot enough.

Fry tortillas completely flat on both sides until very crisp. Drain and keep
warm on a newspaper covered cookie sheet in a warm oven.

Spread about 1/4 inch thick layer of refried beans on each fried tortilla.

Top with a generous amount of grated sharp Cheddar cheese and about 1 T
chopped onion.

Place assembled chalupas on a cookie sheet and brown under broiler until
cheese melts. Watch them carefully under the broiler, they can burn quite
quickly. Top with shredded lettuce and tomato and serve.

Luto Ni Aling Doray # 210 - ZUCCHINI BREAD

2 3/4 C. all-purpose flour
1/2 C. wheat germ
1 T. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1/2 tsp. each ground nutmeg, mace and cloves
1/2 C. skim milk
1/4 C. vegetable oil
6 pkg. Sweet'N Low granulated sugar substitute
1/2 C. sugar
4 egg whites (or scant 1/2 C. liquid egg substitute)

Preheat oven to 350ºF. Spray a 9 x 5-inch loaf pan with nonstick
cooking spray.

In a medium bowl combine all ingredients up to the milk.

In a large bowl combine milk, oil, Sweet 'N Low, sugar and egg whites.

Stir in dry ingredients and zucchini; blend well. Pour batter into prepared
pan. Bake 1 hour 10 minutes to 1 hour 20 minutes or until a wooden pick
inserted in center comes out clean. Cool on wire rack 5 minutes.

Remove from pan and cool completely on rack. Makes one large loaf.
Per slice (14 slices per loaf): 180 cals, 5 g prot, 5 g fat, 30 g carbos,
0 mg choles, 278 mg sod

Diabetic Exchange: 2 starch/bread, 1 fat

Luto Ni Aling Doray # 209 - VEGGIE DILL DIP

Plan ahead as this needs to chill overnight

1 (16 oz.) ctn. low-fat cottage cheese
3 T. skim milk
3/4 C. fat-free mayonnaise
1 T. dried minced onion
1 T. dried parsley flakes
1 tsp. dill weed
1 tsp. seasoned salt
1/4 tsp. garlic powder

In a blender, blend cottage cheese and milk until smooth. Stir in remaining
ingredients and mix well. Chill overnight. Serve with raw vegetables.

DIABETIC EXCHANGES: One tablespoon serving equals a free food

NUTRITIONAL ANALYSIS: 24 calories, 233 mg sodium, 1 mg cholesterol,
2 gm carbohydrate, 3 gm protein, trace fat

Luto Ni Aling Doray # 205 - TEXAS BEAN DIP

1 (15 1/2 oz.) can black beans, drained
1 (15 1/2 oz,) can red beans, drained
1 tsp. canola oil
2 cloves garlic, minced
1/2 C. chopped onion
1/2 C. diced tomato
1/2 C. mild picante sauce
1/2 tsp. ground cumin
1/2 tsp. chili powder
1 T. diced jalapeño pepper
1/4 C. low-fat Monterey Jack cheese,
coarsely grated
1 T. fresh lime juice
Low-fat tortilla chips

Place beans in a bowl; partially mash with a potato masher or wooden
spoon until chunky.

Heat oil in a frying pan. Add onion and garlic; sauté for 4 minutes over
\medium heat. Add beans, tomato, picante sauce, cumin, chili powder
and pepper. Cook for 5 minutes or until thick, stirring constantly. Remove
from heat and stir in the cheese and lime juice. Stir until well blended
and cheese has melted.

Serve warm with tortilla chips. Makes 40 (1-tablespoon) servings.
Nutrition information per tablespoon: 19 calories; 0.2g fat (0g saturated fat;
8% of calories from fat); 0mg cholesterol; 107mg sodium; 3.6g carbohydrate;
1.2g fiber; 1.1g protein

Exchange value per tablespoon: 1/4 starch

Luto ni Aling Doray # 201 - ROASTED VEGETABLES

2 medium potatoes, peeled and cut into 1/2-inch cubes
2 medium carrots, cut into 1/2-inch slices
1 large zucchini, cut into 1/2-inch slices
1 large sweet red pepper, cut into 1-inch pieces
1 tablespoon olive or vegetable oil
1 teaspoon each dried basil and oregano OR
1 tablespoon each minced fresh basil and oregano
1/2 teaspoon salt (optional)
1/4 teaspoon pepper
2 garlic cloves, minced

In a mixing bowl, combine the first 4 ingredients. Combine the remaining
ingredients; drizzle over vegetables. Stir to coat.

Transfer to an ungreased 13 x 9-inch baking dish. Bake, uncovered,
at 375ºF for 30 to 35 minutes or until tender. Serves 6.

Nutritional Analysis: One 3/4-cup serving (prepared without salt) equals:
80 calories, 13 mg sodium, 0 cholesterol, 14 gm carbohydrate,
2 gm protein, 3 gm fat

Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat

Luto Ni Aling Doray # 189 - GARLIC−CAULIFLOWER STIR−FRY

3 T. butter or margarine
1 large head cauliflower (about 3 lb.),
broken into florets
2 garlic cloves, minced
1 T. minced fresh parsley or
1 tsp. dried parsley flakes
1 1/2 tsp. lemon-pepper seasoning

In a skillet over medium heat, melt butter. Add cauliflower and garlic. Sprinkle
with parsley and lemon pepper. Cook and stir for 12-15 minutes or until lightly
browned and tender. Serves 8.

Nutritional Analysis: One 1/2 cup serving (prepared with margarine and
salt-free lemon-pepper seasoning) equals: 63 calories, 78 mg sodium,
0 cholesterol, 5 gm carbohydrate, 2 gm protein, 4 gm fat

Diabetic Exchanges: 1 vegetable, 1 fat

Luto Ni Aling Doray # 188 - FRUITY SWEET POTATOES

4 medium sweet potatoes, unpeeled
1 tsp. low-fat margarine
1/4 C. unsweetened pineapple juice
2 T. low-sodium chicken broth
1 T. chopped pineapple
Pinch of cinnamon
Pinch of grated nutmeg
Pinch of allspice
Nonstick cooking spray

Preheat oven to 375ºF. Boil the potatoes in a pan until tender, about 30
minutes. Remove skins. In a large bowl, mash the pulp. Add the margarine,
fruit juice and broth and whip until fluffy. Add the chopped pineapple and
spices. Coat a 1-quart baking dish with nonstick cooking spray. Transfer
the potato mixture to the dish. Bake 30 minutes or until lightly browned.

Makes 8 servings.


Nutrition information per 2/3 cup serving:116 calories; 0.7g fat
(0.2g saturated fat; 5% of calories from fat); 0.1mg cholesterol;
23mg sodium; 26.1g carbohydrate; 2.7g fiber; 1.8g protein

Exchange value: 1 1/2 starch

Luto Ni Aling Doray #180 - Mediterranean Grilled Vegetables

1 pound Large onion
1 pound Red bell pepper
1 pound Green bell pepper
1 pound Yellow squash
1 pound Zucchini squash
1 cup Olive oil
1/3 cup Italian seasoning

Peel onions and cut top-to-bottom in large wedges. Cut tops from bell
peppers, remove core, and cut in large top-to-bottom pieces. Trim ends
from squash and cut in diagonal rounds, about 1/2" thick. Toss all
vegetables in a large bowl with olive oil and seasoning, breaking up the
onion wedges somewhat. Place in a single layer on a very hot grill
(watch out for the flare-ups!) and grill, turning occasionally, until peppers
are slightly charred and veggies are tender (about 5 minutes).

Serve immediately. These are also good refrigerated, then microwaved
to reheat.

Luto Ni Aling Doray #159 - Mushroom Antipasto Pasta Salad

4 cups pasta, cold, cooked
2 cups white mushrooms, sliced
1 cup roasted red peppers, chopped
1 cup salami, cut into bite-size pieces
1 cup provolone cheese, cut into bite-size pieces
1 jar (6 ounces) marinated artichoke hearts, (with liquid)
1/4 cup Italian dressing
salt and pepper, to taste
1/2 cup chopped fresh basil

To the pasta, add the mushrooms, peppers, salami, cheese, and
artichoke hearts with liquid. Mix in Italian dressing; season with
salt and ground black pepper to taste. Top with chopped basil.

Allow flavors to blend for at least 30 minutes before serving.