418 g Canned pink Alaska salmon

25 g Butter or margarine

1 sm Leek

1 Red pepper

– de-seeded and chopped 200 g Canned sweetcorn kernels

– drained 25 g Plain flour

110 ml Milk

Salt and pepper; to taste 750 g Old potatoes

– peeled and cooked 75 g Cheddar cheese, grated

3 tb Tomato ketchup

-OR- brown sauce -OR- mild mustard Pre-heat the oven to ‘190 C, 375 F, Gas mark 5.
Drain the can of salmon and reserve the juice. Set aside.
Melt the butter in a pan and cook the leeks and pepper until soft.
Add the sweetcorn and flour, mix well.
Cook for 1 minute.
Blend the salmon juice into the vegetables and flour.
Mix well then gradually add the milk, beating to make a smooth sauce. Flake the salmon into the vegetables and season to taste, Mash together the potatoes and cheese until smooth.
Put the salmon into an ovenproof dish and spread the chosen sauce over this.
Pipe or spoon the potato over and bake for 30 minutes Serve with peas, sweetcorn and tomatoes.
Serves 4.
Approx.
520 kcals per serving From: On the Wild Side - Alaska Canned Salmon Recipes Reprinted with permission from Alaska Seafood Marketing Institute Meal-Master compatible recipe format courtesy of Karen Mintzias

1/2 c Pineapple;water-packed

-Chunks 1/2 c Pineapple juice; unsweetened

2 Water-packed peach halves;

-Canned and dice 1 c Low-fat yogurt;plain,

-unsweetened 1 c Skim milk;

Sugar subsitute to equal 2 -tablespoons sugar 1.
Combine pineapple, juice, and peaches in container of an electric

blender or food processor; process until pureed.
2.
Add yogurt, milk, and sugar subsititute; continue to process until

smooth and thickened.
3.Pour into individuals glasses, and serve immediately.

Food Exchange Per-Serving: 1 FRUIT EXCHANGE + 1 MILK EXCHANGE; CAL: 133; CHO: 6 MG; CAR: 23 GM; PRO: 7 GM; FAT: 1 GM; SOD: 103 MG;

Source: All New Cookbook For Diabetics And Their Families Brought to you and yours via Nancy O’Brion and Her Meal Master Typed for you and yours by her neighbor Sophia Robinson=age 12

4 sl Bread

Margarine 4 sl Cheese, your choicce

4 Pineapple rings

Spread margarine on bread.
Add cheese, then put pineapple ring on top.
Bake in 350 oven til cheese melts.
Serve.

2 sl Bread

Creamy peanut butter 2 lg Marshmallows

———————————–TOOLS———————————– Butter knife Plate Spread each slice of bread with peanut butter. Using clean fingers, pull apart marshmallows into many tiny spit-wad-sized pieces.
Press the marshmallow wads onto the peanut butter.
Put together, wad sides facing, and enjoy.
Serves 1 who loves spit wads.
Sicko serving suggestion: Make spit wad place cards for your next sit down affair! Write guests names on torn pieces of notebook paper with a pencil.
Place a small amount of vegetable oil in a bowl and dippaper pieces into it until completely covered.
Crumple papers into balls and From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0

1 1 lb can of salmon, flaked

1/2 c Chopped onion

2 tb Lemon juice

1 1/2 ts Dill weed

1/4 ts Tabasco or dash or cayenne

-pepper 3/4 c Cracker meal

2 Egg whites

1/2 c Milk

1/4 ts Salt

1/4 ts Pepper

From “Meals Without Squeals” by Christine Berman & Jacki Fromer.
1.
Mix all ingredients well.

2.
Shape into patties and place on a greased baking sheet or portion

into greased muffin cups.
3.
Bake at 400 F for about 20 min.

Serves 7 preschool or 5 school-age children 1 meat Posted by Theresa Merkling.
Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0

3 oz Box strawberry jello

40 Ice cubes

2 cn (12 oz) strawberry soda

———————————–TOOLS———————————– Mixing bowl Shallow 9×12 pan Butter knife Blender Spoon Tall glasses Iced tea spoons Prepare jello according to package directions.
Pour into shallow pan and chill until firm, about 3 hours.
Using a dull knife, make as many cuts as possible across the length and width, forming tiny cubes.
With an adult’s help, grind ice cubes in a blender.
Spoon alternating layers of crushed ice and gelatin pieces into tall glasses, filling them about 2″ away from tops.
Slowly pour soda into each glass unti lfull, then stir gently.
Serve retch with ice tea spoons, so your guests can get at every chilly glob Sicko serving suggestion: Almost any cooked food can look like puke if you grind it for a few seconds in a blender. And it makes for a tasty sandwich spread!) From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0

1 pk Jello Berry BLUE jelly

-powder 1 c Boiling water

2 c Ice cubes

gummy fish Dissolve jelly powder in boiling water.
Add ice cubes, stirring until jelly thickens, about 3-5 minutes.
Remove any unmelted ice.
Spoon jelly into to clear sided bowls.
Poke 3 or 4 gummy fish into each dish of slightly thickened jelly.
Refrigerate 30 minute to set.
Serve with 1-1/2 hours.
Origin: Insert from Jello Berry Blue Shared by: Sharon Stevens

2 1/2 c Lentils, rinsed and drained

7 c Water or stock

2 md Onions, chopped

3 Cloves garlic, minced

Juice of one lemon Salt and pepper to taste 2 Stalks celery, chopped

2 tb Olive oil

1 Or 2 bunches spinach, chard,

-or collards, washed and -chopped From “Meals Without Squeals” by Christine Berman & Jacki Fromer.
coarsely 1.
Saute onions, garlic and celery in the olive oil, 5-10 min.

2.
Add lentils, and water or stock and simmer until lentils are very

soft.
If necessary, add more water to get soup to desired consistency.
3.
Add greens, salt and pepper.
Simmer for 10 more minutes or until

greens are tender.
4.
Stir in lemon juice right before serving.

Serves 16 preschool or 12 school-age children.
1 meat alternative Posted by Theresa Merkling.

8 Hot dogs

2 c Mashed potatoes

1/2 ts Dry mustard

From: Grandma Sheila, COOKING echo Split hot dogs the long way not quite all the way through.
Fill split opening with mashed potatoes mixed with dry mustard.
Sprinkle the top with paprika. Bake in 375 degree oven for about 15 minutes or until heated through and slightly browned on top.
Can also be topped with some grated cheese (cheddar or parmesan).
These make a great lunch or dinner for kids.
Mine used to ask for them regularly - still do now that they are grown.

1 c Shortening

1 c Brown sugar

1 lg Egg

1 ts Vanilla

1 ts Salt

2 1/2 c Flour

1 c Jam

Icing sugar Cream sugar and shortening together, beat in egg and vanilla.
Add dry ingredients.
Press dough by hand onto cookie sheet (with raised sides).
Bake at 350 F for 20 to 25 minutes or until golden.
While still warm, spread with jam.
When cool, sift icing sugar over top.
Kids love these! Orginated: Cindy Easu, Duncan, B.C.
Source: Aitken’s Bakin’, Alex Aitkin Elementary School From the collection of K.
Deck