Came back from a mini vacation and found this diatribe on cauliflower- my
goodness. thinking more than the cauliflower got roasted ! ( grin )

Apple cake recipe posted by Susan is one I am familiar with.

Sharing this 2nd dessert recipe below for those who may consider it.
Just reading messages from this group, some may want to try and improvise
this one.

A friend gave this me and I admit I never tried it because I don't use the
Dzerta whipped topping and cannot see why whipped cream or something else
could replace it.

And also I sometimes dust my pan with crumbs and no heavy crust is used.
Maybe a smaller pan could be used if no crust is used.

So here it is for adaptation as needed , perhaps " could be " for a
special dessert for some of you !


Also Barley recipe. I love it and consider it a healthy good fiber grain.
Do any of you like barley and include it in your diet?


Joan


Crock- Pot Barley Casserole

1 cup uncooked pearl barley
1 1/2 cup vegetable juice
1/8 teaspoons pepper
1 cup chopped celery
1 green or red bell pepper -- chopped
1 onion -- chopped
2 clove garlic -- minced
14-ounce can vegetable broth
1/4 cup chopped walnuts ( topping )

Combine all ingredients except nuts in a 4-quart slow cooker. Cover and
cook on
low for 6 to 8 hours until barley and vegetables are tender. Sprinkle with
nuts
just before serving. Yields 4 or more servings.

Enjoy



Okay,:


" DIABETIC " CHEESECAKE

1 (3oz) box any flavor
-sugar-free gelatin
8 oz Light cream cheese
1 pk D-Zerta topping, whipped as
-pkg directs
2 c Graham cracker crumbs
22 pk Sweet n' Low
7 tb Margarine, from sticks

Dissolve gelatin in 1 c warm water. Set aside to cool.
Mix together 6 pkg sweet/low and graham cracker
crumbs. Add melted margarine. Press 2 c of crumb
mixture firmly into 9 x 13 pan. Reserve rest for top.
Cream 16 pkg sweet/low with cream cheese. Stir in
prepared whipped topping. Pour mixture over crust and
sprinkle with remaining cracker crumbs. Chill 3-4 hr.
Also freezes well.
Yield: 36 servings

On Tue, 09 Oct 2007 10:50:37 GMT, "Joan and her butterflydogs"
> wrote:

>Also Barley recipe. I love it and consider it a healthy good fiber grain.
>Do any of you like barley and include it in your diet?

Spikes me - but might be good cooked with amaranth or quinoa, both of
which are fine, especially with lots of parsley or similar folded into
leftovers... mmmmm.... love the idea of putting walnuts in.

> " DIABETIC " CHEESECAKE

I'm with you on the whip stuff - cream will do nicely! Almond flour
makes a lovely cheesecake crust. Actually, all I do with all my old
cheesecake recipes is sweeten them with Splenda these days. Neither
the cooked nor cream cheese types spike me at all. Can't remember when
I last made one, though. I'm running around too much this week, but
you've definitely put the idea in my head...

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 100ug thyroxine
Last A1c 5.6% BMI 25

"Joan and her butterflydogs" > wrote in message
news:12JOi.3379$ai2.510@trndny05...

<snip>

> Also Barley recipe. I love it and consider it a healthy good fiber grain.
> Do any of you like barley and include it in your diet?

<snip>

I used to make a tomato and barley soup that my daughter and I loved. Alas
with her gluten allergy she can no longer have it. Now I pretty much limit
myself to a can of soup that is beef with barley and vegetables. It doesn't
contain a lot of barley but it tastes good and I'm not allergic to it. And
one can seems to work out right with my BG, although sometimes I find it
necessary to add a few carbs.

On Tue, 9 Oct 2007 20:12:12 +0000 (UTC), "W. Baker"
> wrote:

>
>I have found tht I can tolerte lentils or barley in soup, but at about
>half the quantity called for in the recipe. Wih th earley evenless han
>half, but it adds some nice taste adn texture o a pot of vegetable sop.
>
>Wendy

Yep - my situation exactly. And reminded me that it's time
to make another ten serves of soup today.


Cheers, Alan, T2, Australia.
d&e, metformin 1500mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
--
http://loraldiabetes.blogspot.com
latest: Cinnamon, Spices, Herbs and Similar

On Wed, 10 Oct 2007 08:07:50 +1000, "Ozgirl"
> wrote:

>I use about 1/2 a cup dry in a 6 litre slow cooker. It spiked me last time
>for some reason. Uusually I can handle a bit of barley mixed through with
>other foods and liquid. Lentils still don't spike me.

I use only two or three tablespoons in my soup, which makes
ten serves.
http://loraldiabetes.blogspot.com/20...able-soup.html


Cheers, Alan, T2, Australia.
d&e, metformin 1500mg, ezetrol 10mg
Everything in Moderation - Except Laughter.
--
http://loraldiabetes.blogspot.com
latest: Cinnamon, Spices, Herbs and Similar

Ozgirl wrote:

>
> I use about 1/2 a cup dry in a 6 litre slow cooker. It spiked me last
> time for some reason. Uusually I can handle a bit of barley mixed
> through with other foods and liquid. Lentils still don't spike me.
>

DH handles lentils and other legumes well, too. He doesn't do that well
with barley either. Quinoa works well for him, too.

I have a recipe somewhere for a nice lentil salad. I'll look for it and
post it.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life