Joslin Diabetes Center
www.joslin.org
They offer a variety of publications, including cookbooks and also have the Joslin Diabetes healthy Carbohydrate Cookbook and The Joslin Quick and Easy Cookbook.

USDA Center for Nutrition Policy and Promotion
www.mypyramid.gov
Information on nutrition, suggest food choices and portions

National Federation of the Blind
www.nfb.org/diabetes.htm
Offer several publications, divisions that deal with diabetes

www.tudocs.com
Web site offers an extensive recipe collection, incuding diabetic recipes.

Recipes and More: Online

Foodtv.com

Allrecipes.com

Recipes

Green Bean Casserole

3/4 cup milk
1 can cream of mushroom soup
2 cans green beans, drained
1-1/3 cups French fried onions

In 1-1/2 quart casserole, combine all ingredients except 2/3 cup onions. Bake at 350 degrees for 30 minutes, or until hot. Top with remaining onions. Bake 5 more minutes.

Cranberry Salad

This recipe requires a food processor.

4 tart apples peeled, cored and processed in food processor
4 cups whole cranberries processed in food processor
1 orange with 1/4 of the peel processed in food processor
2 cups sugar
1 cup nuts

Combine above ingredients in mixing bowl and let stand 2 hours.

Add 2 packages of cherry Jello dissolved in 2 cups hot water.
Combine all ingredients and pour into 9 by 13 dish. Chill.

Scalloped Corn

1 cup milk
2 eggs
1 16 oz. can cream style corn
1 cup crushed cracker crumbs
1/2 cup chopped celery
1/4 cup chopped onion
2/3 cup shredded American cheese
1 tsp. salt
2 Tbs. butter, melted
1/4 tsp. paprika

Combine all ingredients. Pour into greased 1-1.2 quart casserole. Bake at 350 degrees for 50-55 minutes.

Sweet Potato Casserole

6 medium yams
1/2 cup brown sugar
3 Tbs. butter
3 Tbs. heavy cream
1/2 tsp. salt

Boil yams in water with skins on about 40 minutes or until tender. Take skins off and cut into cubes. In medium sauce pan combine brown sugar, butter cream and salt. Cook over medium heat, stirring constantly until smooth and bubbly. Add to sweet potatoes and stir to combine. Place potatoes in a greased 9 by 13 dish.

Topping

3/4 cup butter
1/2 cup brown sugar
1 cup nuts
3/4 cup crushed Corn Flakes

Combine ingredients for topping. Spoon over potatoes and bake at 300 degrees for 15 minutes.

Pumpkin Pie Filling

This makes a 9-inch pie.

1 cup milk
2 eggs
3/4 tsp. salt
1/2 tsp. allspice
1/2 tsp. ginger
1 tsp. cinnamon
2/3 cup sugar
1 can pumpkin

Blend ingredients with hand mixer. Pour into pie shell. Bake at 400 degrees for 45 minutes.

Country Corn Pudding

From: Dawn E. Turco
The Hadley School for the Blind

Sweet corn, sour cream, and Cheddar cheese combine perfectly in this moist, delicious side dish.

Ingredients:

1 package (16 ounces) frozen whole kernel corn, thawed
1 package (6 ounces) corn muffin mix
1 cup shredded Cheddar cheese
1 small onion, quartered
1 cup dairy sour cream
½ cup milk
2 eggs

Directions:

Using a food processor fitted with a steel knife blade, pulse corn and onion until onion is coarsely chopped. (If you don’t have a food processor, just chop the onion and blend the other ingredients with it.)

Add remaining ingredients except cheese; process until combined. Pour into a greased 2-quart baking dish.

Bake uncovered in 350° F oven for 40 to 45 minutes, or until a knife inserted in the center comes out clean.

Remove from oven; sprinkle cheese over top. Return to oven and bake an additional 5 minutes or until cheese melts.

Yield: 8-10 servings

CONTACT HADLEY: www.hadley.edu
1-800-323-4238

HADLEY SEMINAR RESOURCES TALKING TURKEY NOVEMEBR 15, 2006

Cookbooks/Cooking

Providers of Adaptive Equipment

Resources for Diabetics