1 lb Lean ground pork

1/4 c Cracker crumbs

1/4 c Water

1 ts Sage

1 ts Salt

1/2 ts Thyme

1/2 ts Oregano

1/4 ts Freshly ground pepper

1 pn Ground cloves

The two step cooking procedure ensures the removal of most of the fat.
Combine ground pork and cracker crumbs.
Stir in water, sage, salt, thyme, oregano, pepper and cloves.
Mix until thoroughly combined.
Divide into 12 portions.
Form each into a sausage-shaped roll or flat patty.
(Wet hands with cold water to make the job easy.) Place in a cold, lightly oiled frypan.
Cook over medium heat, turning often, about 4 min each side until just beginning to brown and pieces are no longer pink.
Remove to paper towels and blot to absorb any fat.
Wrap.
Store in refrigerator up to 5 days or in freezer up to 2 months.
Or cook a second time and serve immediately.
To serve: Return sausages or patties to a clean, cold frypan.
Cook over medium heat, turning once or twice, about 4 min until sausages are brown and crisp.
(Cook frozen sausages in the same manner, allowing about 2 min longer for cooking.
Each sausage or patty – 59 calories, 1 protein choice 1 g carbohydrate, 7 g protein, 3 g fat.
Source: Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not tested by Elizabeth Rodier Nov 93 Suggestion for Pork Pies: Stir-cook the ground pork mixture in the frying pan, place it in a plastic colander to drain off most of the fat and blot with paper towels.
Spread the pork mixture in a baking dish (try 8″ pyrex), add fat-free gravy if needed for liquid.
Top with about 2 1/4 cups seasoned breadcrumbs.
Bake at 350-375 F until crumbs are lightly browned.
1/12 recipe = 10 grams carbohydrate, 9 grams protein, 4 grams fat, 113

calories.
Compare with 1/12 recipe Betty Crocker Pork Pies made with 1 lb sausage and 1 c cooked ham, cream of chicken soup, apples, pastry: 19.5 gm carbohydrate, 10 gm protein, 15 grams fat, 250 calories.

1 lb Cranberries

2 Generous cups granulated

-sugar brandy Wash and drain cranberries.
Place in a jelly roll pan or on a cookie sheet with sides.
Sprinkle with sugar until berries are covered.
Broil, stirring several times for first few minutes, 6-8 inches below burner.
(Stirring prevents sugar from crystallizing.) Continue broiling until berries have popped, this takes several minutes.
Pour into a storage container and add generous amount of brandy.
Stir lightly, cover and refrigerate. Will keep indefinitely in refrigerator.
Good with turkey or chicken.
Makes about 6 cups.
Origin: A Taste of Oregon Shared by: Sharon Stevens

2 tb Butter

1 Onion, chopped (Or 1 cup

-chopped leeks, white Part only) 1/2 ts Minced fresh sage

1/2 ts Minced thyme leaves

2 ts Minced fresh garlic

2 tb Minced sweet green pepper

2 tb Flour

1 1/2 To 1 3/4 cups strongly

-flavored chicken stock, -heated 2 c Cooked chicken cut into

-3/4-inch chunks 1 tb Chopped sweet marjoram

1 c Yellow turnip, peeled and

-cut into 1/2-inch Pieces 2 c Waxy potatoes, peeled and

-cut into 1/2-inch Pieces 2 c Carrots, peeled and cut into

-1/2-inch pieces Salt Cayenne pepper Melt the butter in a heavy -saucepan and add the onion, -sage and thyme Cook, stirring frequently, for about 3 minutes.
Stir in the garlic and green pepper; cook for an additional 2 minutes.
Remove from the heat and stir in the flour.
Cook for a minute or two to remove the floury taste, then pour in the chicken stock, stirring constantly.
The stock should thicken slightly.
Add the chicken and sweet marjoram and set aside.
Meanwhile, cook the turnip and potatoes in boiling water for 5 minutes.
Add the carrots and cook for 3 minutes more. Remove the pan from the heat and let the vegetables sit in the water while you make the biscuits or roll out the pie crust. BISCUIT TOPPING: 2 cups flour 2 1/2 tsp baking powder 5 Tbl shortening 3/4 cup milk Stir together the flour and baking powder. Cut in the shortening with a pastry blender until it is the size of small peas.
Stir in the milk with a fork.
Pat the dough together. If you overmix it, the dough will be tough.
Pat the dough to a 1-inch thickness.
Cut the biscuits with a biscuit cutter or a straight-sided glass dipped in flour.
TO ASSEMBLE THE PIE: Drain the vegetables and add them to the chicken mixture.
Taste the mixture and season with salt and a generous pinch of cayenne pepper.
Pour the filling into a deep pie plate.
Top with the biscuits (OR the crust; see the Variation).
Place on a cookie sheet (in case the sauce drips) and bake in a preheated 400 F oven for 15 minutes or until the biscuits are browned.
VARIATION: PARSLEY CRUST “The amount of liquid depends upon the amount of moisture in the air.
One trick in making pie crust is to add just enough liquid so that the dough barely holds togather.
Then let it sit in the refrigerator for 20 minutes.
The flour particles will swell and absorb the liquid and you will have a more tender crust.” 1 cup flour 4 Tbl shortening 2 to 3 Tbl water, milk, or chicken stock Place the flour in a bowl.
Cut in the shortening with a pastry blender.
Little by little, add the liquid, tossing the mixture with a fork.
Add the parsley, press together and place in the refrigerator for 20 minutes.
Roll out on a floured surface.
Place over the pie, cut air vents, and crimp the edges.
Bake in a preheated 425 F oven for 15 to 20 minutes.
Let the pie set for a minute before

serving VARIATION: Replace the potatoes with 2 cups of raw zucchini, cut into 1 inch pieces.
Add the chicken stock along with the chicken.