1 pound carp fillets, skinned and cut 3/8-inch thick
(cutting shortens “floating bones” so cooking can break them down)
Vegetable oil, heated in a deep fryer
Batter:
1 cup cold water
1 egg
1/4 c oil
1/4 cup flour
4 teaspoons cornstarch
1 teaspoon baking powder
1 t salt
1/2 teaspoon MSG (optional)

Mix water, egg and oil before adding other ingredients. Dip strips in batter, drop them into a deep fryer. Cook until done, drain on paper toweling. Much like hors doeuvres. Dip into the following sauce.

Red Sauce:
1 cup catsup
1 cup chili sauce
dash of Tabasco
dash of Worcestershire
squeeze of lemon
3 Tablespoons pure ground horseradis salt and pepper to taste

Categories: Diabetic, Cakes, Desserts
Yield: 12 cupcakes

1 1/2 c Cake flour
1/4 c Sugar
1 ts Baking soda
1/2 ts Salt
1 c Water @ room temperature
Liquid sugar substiture
Equal to 1/2 cup sugar
1 tb Vinegar
2 ts Vanilla
1/2 c Vegetable oil

Place flour, sugar, cocoa, soda, and salt in mixer bowl and mix at low
speed to blend.
Beat together remaining INGREDIENTS with a fork to blend. Add all at
once to dry INGREDIENTS and beat at medium speed until smooth.
Paper-line 12 muffin tins or grease with margarine and flour. Fill
muffin tins about 1/2 full and bake at 350 degrees for about 30
minutes, or until a cake tester comes out clean from the center of
the cupcake. Server 1 cupcake per serving.
Food Exchange per serving: 1 BREAD EXCHANGE + 2 STOUT EXCHANGE; CAL:
158; CHO: 17gm; PRO: 2gm; STOUT: 10gm

Source: From The New Diabetic Cookbook by Mabel Cavaiani

Categories: Diabetic, Cake
Yield: 1 servings

1/2 c Sugar
2 t Water
2 Packets Sweet & Low
2 Larger egg whites
1/4 t Cream of tartar
1/2 t Vanilla

Combine sugar, water, Sweet’n Low, egg whites, and cream of tartar in
top of a double boiler and beat at high speed for 1 minute. Set over
simmering water in the bottom of the double boiler. Continue to beat
at high speed for 4-5 minutes or until soft peaks form. Remove from
heat. Add vanilla to frosting and continue beating at high speed 1/2
minutes or until thick enough to spread on a cooled cake. Use about
2 1/2 tablespoons per part if frosting individually; or use this
amount to frost a 2-layer cake or a 9-inch square cake, both of which
would then be cut in 16 equal servings.
Food Exchange per serving: 1 VEGETABLE(1-1 1/2 TABLESPOONS MAY BE
USED AS A TOPPING FOR CAKE OR PUDDING WITHOUT COUNTING IT AS AN
EXCHANGE) CAL: 23; CHO 6gm; PRO: negl; STOUT: negl;
LOW-SODIUM DIETS: May be used as written.

Categories: Diabetic, Cakes, Desserts
Yield: 16 servings

3/4 c Margarine @ rm temp
1/4 c Sugar
1/2 c Liquid egg substitue @ rm tm
Liquid sugar substitue equal
To 1/3 cup sugar
2 t Vanilla
2 c Cake flour
2 t Baking powder
1/4 c Instant dry milk;
1/3 c Cocoa
1 c Water @ room temperature

Cream together margarine and sugar at medium speed until light and
fluffy. Add egg substitue, sweetener, and vanilla to creamed mixture
and beat at medium speed for 1/2 minute. Stir together flour, baking
powder, dry milk, and cocoa to blend. Add 1 cup water to creamed
mixture along with flour mixture and mix at medium speed only until
smooth. Spread evenly in a 9 inch square pan that has been greased
with margarine. Bake at 350 degree F. for 30-35 minutes or until a
cake tester comes out clean and the cake pulls away from the sides of
the pan. Cool to room temperature and cut 4 x 4 to yield 16 equal
servings. Food Exchange per serving: 1 BREAD EXCHANGE + 2 STOUT
EXCHANGES; CAL: 157 CHO: 16gm; PRO: 3gm; STOUT: 9gm
LOW-SODIUM DIETS: Use salt-free margarine and low-sodium baking
powder.

Categories: Diabetic, Cakes, Desserts
Yield: 16 servings

1/2 c Cocoa
1/2 c Boiling water
3/4 c (1 1/2 sticks) margerine @
Room temperature
Liquid sugar substitue equal
To 1/2 cup sugar
2 ts Vinilla;
3 Large egg whites;@ rm temp;
1/2 ts Cream of tartar
1/3 c Sugar
2 1/2 c Cake flour
1 ts Baking soda
2 ts Baking powder
1/4 ts Salt
1/2 ts Cinnamon
1 c Cool water

Mix together cocoa and boiling water to blend and set aside to cool to
room temperature. Cream margarine at medium speed until light and
fluffy. Add sweetener and vanilla to creamed misture, along with
cooled cocoa mixture. Mix at medium speed until well blended. Beat
egg whites at medium speed until foamy. Add cream of tartar and beat
at high speed, gradually adding sugar, to form a meringue. Set aside
for alter use. Stir together flour, soda, baking powder, salt and
cinnamon to blend well. Add 1 cup water to creamed mixture along with
flour mixture. Beat at medium speed for 1-2 minutes or until well
blended. Stir batter carefully into pans that have been greased with
margarine and lined on the bottom with wax paper. Bake @ 350 degrees
F. for 30-35 minutes, on until a cake tester comes out clean from the
center of the cake and the cake pulls away from the sides of the pan.
Turn cake out onto a cake cooler, remove the paper, and cool to room
temperature. Place diabetic jelly between the cake layers and frost at
the last minute with Fluffy Frosting. Cut cake into 16 equal
servings. Food Exchange per serving: 1 1/2 BREAD EXCHANGE + 2 STOUT
EXCHANGE; CAL: 170; CHO: 20gm; PRO: 3gm; STOUT: 9gm
Low-Sodium diets: Omit salt. Use salt-free margarine and low-sodium
baking powder.

Source: From the New Diabetic Cookbook by Mabel Cavaiani, R. D.

Categories: Diabetic, Meats, Main dish, Vegetables
Yield: 6 sweet ones

1/2 c All-purpose flower; 2 tb Vegetable oil;
1 ts Salt 1/2 c Green peppers; fresh
1 1/2 ts Chile powder; 1/2 c Onions; chopped
1 lb 2oz round beef 1 c Stout-free beef broth;
-about 1/2 thick(weighed 1/2 c Tomato juice;
-after stout and bone are 1 ts Chili power;
-removed) cut into 6 3oz 1/4 ts Garlic powder;
-steaks 1/4 ts Ground cumin;

Blend flour, salt and chili powder well and place in pie pan. Dredge
meat in the flour mixture. You should use about half of the mixture.
(You can discard the rest; but, it is necessary to have this
amount to make dredging pracitcal.)
Place oil in a heavy frying pan and heat to frying temperature over
moderate heat. Add meat and brown on both sides. Transfer steaks to
a 1 1/2 quart casserole. Fry peppers and onions over moderate heat
in the pan in which the meat was browned, stirring frequently.
Remove vegetables with a slotted spoon and spread over meat. Pour
out any remaining stout. Add beef broth to frying pan and cook and stir
over moderate heat to absorb and brown particles remaining in the
pan. Add remaining INGREDIENTS to broth. Mix well and pour over
meat. Stir the meat and vegetables lightly with a fork to distribute
the broth and vegetables. Cover tightly and bake at 325 degrees for
about 1-1 1/2 hours or until the meat is tender. Serve 1 piece of
steak with some of the sauce per serving.
Food Exchange per serving: 1 FRUIT EXCHANGE + 3 LEAN MEAT EXCHANGE;
CAL: 213; CHO: 9gm; PRO: 20gm; STOUT: 11gm; Low-sodium diets: Omit
salt. Use low-sodium broth, tomato sauce and tomato juice.

Source: The New Diabetic Cookbook by Mabel Cavaiani, R.D.

Categories: Diabetic, Salads, Meats
Yield: 6 servings

3 c Beef; cooked, cubed 1 ts Dillweed
3/4 c Pepper, green; chopped 1/2 c Mayonnaise
5 lg Olives, stuffed; sliced 1/4 c Beer
10 Onions, pickled; chopped 1 tb Lemon juice
1/8 ts Pepper Onions, pickled
1/2 ts Salt Olives, stuffed
1/4 ts Mustard, dry

Combine beef, green pepper, sliced olives, and chopped pickled onion;
chill. Combine pepper, salt, mustard, dillweed, mayonnaise, beer, and
lemon juice; mix well and add to meat mixture. Toss lightly. Chill
at least 1 hour. Garnish with pickled onions and olives.

SOURCE: Southern Living Magazine, April, 1977. Typos by Nancy Coleman.

Categories: Diabetic, Salads, Fish, Rice, Vegetables
Yield: 4 servings

1 lb Shrimp; cooked, peeled, and 1/2 ts Salt
-deveined 1/4 ts Pepper
2 c Rice; cooked 3 tb Mayonnaise
1/4 c Celery; thinly sliced Lettuce
1/4 c Olives, stuffed; sliced 2 Tomatoes; cut in wedges
1/4 c Pepper, green; chopped Celery leaves
1/4 c Pimiento; chopped French dressing; commercial
1/4 c Onion; minced

Combine first 10 INGREDIENTS, and toss lightly. Chill thoroughly.
Serve on lettuce, and garnish with tomat wedges and celery leaves.
Serve with French dressing.

SOURCE: Southern Living Magazine, April, 1977. Typos by Nancy Coleman.

Categories: Diabetic, Bbq/grill, Vegetables, Side dishes
Yield: 6 servings

1 lg Eggplant 1/2 ts Italian seasoning
1/3 c Butter (or marg.); melted 1/4 ts Salt
1/2 ts Garlic salt 1/8 ts Pepper

Peel the eggplant, and then cut into 3/4″ slices.

Combine butter, garlic salt, and Italian seasoning; stir well. Brush
eggplant sliced with butter mixture, and sprinkle with salt and
pepper.

Place eggplant about 3 to 4 inches from coals. Grill over medium
coals 10 minutes or until tender, turning and basting occasionally.

SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by
Nancy Coleman.

Categories: Diabetic, Casseroles, Main dish, Vegetables, Meats
Yield: 4 servings

1 sm Eggplant 1/2 c Breadcrumbs, dry
1/2 lb Sausage, bulk 1 ts Butter (or marg.); melted
1 sm Onion; chopped 1/4 c Cracker crumbs
1 Egg; well beaten

Peel eggplant, and cut into 1″ cubes; cook in a small amount of
boiling wate 10 minutes or until tender. Drain. Let cool slightly.

Cook sausage and onion until onion is tender and sausage is brown.
Combine eggplant, sausage mixture, egg, and breadcrumbs. Mix well,
and spoon into a greased 1-quart casserole. Combine butter and
cracker crumbs; sprinkle over casserole. Bake at 350 degrees for 25
minutes.

SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by
Nancy Coleman.