• Egg pasta dough
• 2 cups ricotta or cottage cheese
• 1 egg
• 1/4 cup parmesan cheese
• 1 tsp dried parsley

• 2 TBSP margarine
• 3 cups milk
• 3 TBSP whole wheat flour
• Pepper to taste
• 1/2 cup parmesan cheese
• 1/2 tsp salt (or more to taste)
• 1 lb California Style frozen vegetables (cauliflower, broccoli, and carrots)
• Cooked, diced chicken (use pre-cooked, or canned), about 1 cup

Heat vegetables just to a boil, then remove from heat and drain. In a separate pot (while veggies are heating), start sauce. Melt margarine in pot on stove, then remove from heat. Add flour, stir till blended. Gradually add milk, blending well. Return to heat, and stir constantly until sauce is thickened and bubbly – it will not be extremely thick. Add pepper and parmesan cheese. Stir till blended. Add veggies and chicken. Serve over hot whole wheat noodles. Makes enough sauce for about 1/2 lb (dry weight) noodles.

To further reduce fat, you may use Molly McButter instead of margarine, but you will need to blend flour with a small amount of cold milk, then gradually add more milk to keep from lumping. Add Molly with the pepper.

This sauce does have some carbohydrate due to the milk and flour, but it is about 1/2 exchange per 1 cup of sauce with veggies and meat in it.

Serve over whole wheat fettucini or spaghetti noodles.

Put water into a mixing bowl. Add yeast, let dissolve. Add sugar, oil, salt, and buttermilk powder. Add oats, and then add flour one cup at a time if you are mixing by hand, or all at once if you are using a mixer. Turn out and knead, adding flour to keep it from being too sticky, or run mixer until dough cleans the bowl, then run for 2-3 minutes longer. Let raise in warm place, just till doubled. Do not let raise too long or it will go sour. Shape into loaves (about 3) or into rolls (about 4 dozen) or into buns for burgers (about 24). Place into greased pans. Let raise again, till nicely rounded – this will NOT raise as high as white bread! Bake at 375 for 30 min. Makes 3 loaves.

Loaves may be frozen for up to 3 months.

Slice thin for 1/2 carb exchange per slice, or 1/2″ thick for 1 carb exchange per slice.

This bread, and all of our baked good recipes work best with Hard White Wheat flour, which is lighter in flavor and rises better than Hard Red Wheat flour.

8 1/2 cups whole wheat flour
2 Tbsp baking powder
1 Tbsp salt
1 tsp baking soda
1 1/2 cups buttermilk powder
2 1/4 cups vegetable shortening

Blend all dry ingredients in a large bowl or mixer. Cut in shortening till texture of mix resembles cornmeal (If using a mixer, use the beater attachment on a slow speed). Store in airtight container for up to 3 months. Freeze for longer storage.

To use,
3 cups mix
2/3 cups water

Combine ingredients, let dough stand 5 minutes. Turn out on a floured surface, knead for 1 minute. Roll out to 1/2 inch thickness, cut into circles or squares. Place about 2 inches apart on ungreased cookie sheet. Bake at 350° for 10 – 12 minutes. Makes about 12 biscuits.

Dill and Onion Biscuits

Add to biscuits above:
1 TBSP dill weed
1 TBSP onion powder
2 TBSP Molly McButter

Make as directed.

Biscuit Casserole

Make filling from any of the following:

Ground beef and spaghetti sauce
Ground beef and taco seasoning
Beef Stew
Chicken or Turkey Stew
Chili
Other filling that will go well with biscuit topping

Top with either rolled biscuits, or blend 3 cups biscuit mix with enough water or milk to make a thick batter. Place or pour biscuit over the top of filling. Bake at 375 degrees for about 25-35 minutes, or until biscuit is set.

]]> http://www.naturaldiabetics.com/buttermilk-biscuit-mix/feed/ 0 http://www.naturaldiabetics.com/cornbread/ http://www.naturaldiabetics.com/cornbread/#comments Mon, 31 Aug 2009 18:47:03 +0000 Laura Wheeler http://natural.infotrustllc.com/?p=341

• 1 cup cornmeal
• 1 cup whole wheat flour
• 2 TBSP sugar (omit if you want)
• 1/4 cup oil
• 1 TBSP baking powder
• 1 cup milk, or 1/3 cup milk powder and a cup of water
• 2 eggs

Blend together to make batter. Pour into greased 8X8 pan. Bake at 400 degrees for 20-25 minutes, or until golden brown and set in the middle. Makes 9 servings, 1 carb exchange each.

• 1 lb ground beef, cooked
• 4 small baked potatoes, skins on – about 4 oz size
• 1/2 lb frozen broccoli
• 1 cup milk
• 1/2 cup shredded cheddar cheese
• 2 TBSP whole wheat flour
• 1 TBSP margarine

Heat broccoli in pan on stove, just till water boils. Remove from heat and drain.

Melt margarine in pot on stove. Remove from heat and add flour, stir till blended. Add milk, a little at a time, blending smooth as you go. Return to heat, and cook until sauce is thick and bubbly. Remove from heat and stir in cheese.

Dice potatoes into 1/2 to 3/4 inch cubes. Layer into an 8X8 baking dish or casserole dish. Sprinkle ground beef on top, then layer on the broccoli. Pour cheese sauce over the top. Sprinkle additional shredded cheese over top if desired. Bake at 350 degrees for about 15-20 minutes, or till heated through and bubbly. Makes 4 servings (one per potato).

Variations: Add diced, cooked onions, or other veggies, or use diced chicken or turkey instead of beef. Sauce may be used for mac and cheese along with whole wheat noodles. You may also use Cheese Blend (sold by Adventure Tech-Web) as a quick alternative to making cheese sauce from scratch – whole wheat is healthier though.

6 small potatoes (4 oz, approx. size)
1 med onion, diced
1 carrot, diced
2 ribs celery, diced
pepper
parsley
2 tsp chicken boullion
3 TBSP margarine or butter
1 cup milk powder
1/4 cup whole wheat flour

Wash and trim potatoes – leave the skins on. Cube into 1/2 to 3/4 inch cubes. Place into pot on stove, or into crock pot. Add other vegetables, sprinkle in a little pepper and parsley, and add the boullion and margarine. Add water, just until ingredients are covered (not too much!). Bring to boil on stove and cook until potatoes are tender, or cover and leave on low in the crock pot for 4-6 hours. Blend milk powder and flour together. Add water a little at a time, stirring after each addition to remove lumps. Add enough water to have a pourable mixture. Pour mixture into soup, stirring constantly. Cook until soup is thickened and bubbling (this may take up to half an hour in a crock pot, but only a few moments on the stove). Serve hot with whole wheat bread or biscuits. Makes 6 generous servings (one per potato).

Variations: You can add any of the following meats to make a heartier chowder: Ham, SPAM, Bacon, Chicken, Turkey, Ground Beef, Clams, etc. You may also add shredded cheese after thickening the soup. Vegetables such as broccoli or cauliflower, or other veggies may be added with or without cheese.

• 2 cups brown rice
• 5 1/2 cups water
• 2 TBSP dried red and green peppers, or 1/2 red, 1/2 green pepper, diced
• 2 TBSP dried carrots or 1 fresh diced carrot
• 2 TBSP dried celery, or 2 ribs fresh celery, chopped fine
• 2 TBSP dried onion, or 1/4 cup diced fresh onion
• pinch pepper
• 2 TBSP chicken or beef boullion, or soy sauce
• 1 TBSP dried or fresh parsley

Throw all that into a pot. Bring to a boil and then lower heat, cover, and simmer for about 40-50 minutes. Keep an eye on it at the last to make sure it does not get too dry. Rice grains will start to split when they are done. Add cooked, cubed beef or chicken to make a full meal. Serving size is 2/3 cup, or 3/4 cup if meat is added.

You can make this in a rice cooker also, using smaller quantities of ingredients. Make sure you add enough water to compensate for the dried veggies, they will absorb quite a bit.

Create a full meal by adding beef, chicken, beans, or other protein.

Best made from BASMATI Brown Rice – in fact, if you are not crazy about the flavor of brown rice, try Basmati Brown Rice – it smells like popcorn when it cooks, but does not taste like it! Rather, it has a light, slightly nutty flavor, much better than either white rice, or standard long grain brown rice. No bitter flavor at all!