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Here at Von Bergen's Country Market, we like to share our culinary knowledge and our successful
creations.
Here are just a few! Our
recipes will be including many new ideas for diabetics as Xander, our 11 year old grandson, was diagnosed with Juvenile Diabetes in November 2010 and Mel with Type 2 in February 2010. While
it has been a challenge to count carbs, and eat on a schedule, both Mel and Xander are doing well. Mel is
losing weight and Xander is gaining!
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Cleaning Shortcuts! Wash windows on a cloudy day! Direct sunlight causes them
to dry faster and streak! Use an old shower curtain as a drop cloth under
the table when kids are working on messy art projects!
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Zucchini
Bake
3 Cups diced zucchini
Cook until tender and drain (no salt).
Grease a 9 inch baking dish and cover with
1/2 cup of bread crumbs. Top with 2 tablespoons of butter.
Whisk 3 eggs until fluffy, stir in 1 small grated onion, 1/2
cup milk, 1 cup shredded cheddar cheese, 1/2 teaspoon pepper, and 1/4 cup parmesan cheese.
Pour over zucchini and sprinkle
with 1/3 cup of mixed cheddar and parmesan cheese. Top with 4-5 pads of butter.
Bake at 350 for 35 minutes.
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Pastor Diana's Beef Stew 3 T cooking oil
1# beef stew meat 1/4 c flour 1 yellow onion diced 1/4 t salt
1/4 t pepper 3 c. water 2
c chopped carrots 3 c peeled diced potatoes 2
c peas or corn 4 t catsup Heat oil in large pan on medium. Shake meat in bag with the flour, coating
well. Add meat to hot oil, brown on both sides. Add onion, salt, pepper. Cook until all is browned.
Add water, scraping the bottom of the pot. Bring to boil then turn down and simmer, covered, for 1 hour, stirring and
scraping occasionally. Add carrots, bring to boil, then simmer, covered, for 15 minutes. Add potatoes, bring to
boil, then simmer, covered, for 15 minutes. Add peas and catsup. Stir well, reheat gently. Give thanks to the Lord and Enjoy!!!
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Something to do with the kids! Russian Pretzels 1 envelope dry yeast
4 c flour 1 1/2 c. lukewarm water
3 t. salt 1 1/2 t. sugar
1 egg beaten Coarse Salt Dissolve yeast in water in a large bowl. Add sugar and salt. Mix in
the flour and knead until dough is soft and smooth. Divide immediately into smaller pieces and roll into ropes.
Let the children form the ropes into circles and pretzel shapes. Place on a cookie sheet covered with foil and dusted
with flour. Brush each pretzel with the beaten egg mixed with a little water and sprinkle with coarse salt. Bake
at 400 degees until brown. About 10 minutes.
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