LowCarbRecipeBox : Messages : 10333-10362 of 13555

My apologies for the extended absence of the LCRB.

I've been having some major computer problems, and was simply unable to share recipes with you for a while.

Hopefully, the repairs to this old computer will keep us on track until that time when I can get a new computer, so please bear with me.

Again, I'm sorry about the lack of recipes, but I do appreciate your patience and understanding. Thank you!

Happy Low Carbing!

Laura

#10361

From: glassmurf@...
Date: Sun Mar 27, 2005 1:53 am
Subject: Glazed Easter Ham

glassmurf

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Glazed Easter Ham

1 large ham, bone in

1- 1/2 cups sugar free pancake syrup

2 tablespoons Brown Sugar Twin

2 teaspoons not/Sugar or xanthan gum

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon pineapple extract (optional)

whole cloves

Dissolve the thickener (Not/Sugar or xanthan gum) in the syrup. Stir in the spices and extract. Slash a ham in a crisscross pattern and stud each intersection with a whole clove. Brush the surface of the ham with the glaze. Bake as usual, adding more glaze every 15 minutes or so.

**Note: This is good with a sugar-free maple syrup, but you'd also get a delicious result with sugar-free DaVinci cherry or cinnamon syrup. (Also works well with a good boneless ham like Cure-81)

#10360

From: glassmurf@...
Date: Sun Mar 27, 2005 1:49 am
Subject: Saute of Spring Vegetables

glassmurf

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Saute of Spring Vegetables

from the Clipping-Cooking e-mail list
lowery@...
Serves 6

1 pound thin green asparagus
1 pound sugar snap peas
1 pound green zucchini
4 tablespoons butter
Coarse salt and freshly ground black pepper

To trim asparagus, cut at an angle into pieces about as long as the sugar
snap peas. You should be able to cut 3 pieces before discarding tough end of
asparagus. To prepare sugar snap peas, use your fingers to trim off each
end, and pull off and discard any strings.

To prepare zucchini, trim off and discard ends. Cut into pieces about the
length of snap peas. With a knife, cut 4 sides off each piece of zucchini.

Discard white center or save for soups. Cut each plank of zucchini into
strips about 1/4-inch wide.

When just about ready to serve main course, heat a 10-inch saute pan
with 1/4-inch of water in bottom. Drop in asparagus with a sprinkling of salt
and simmer 2-3 minutes. Drop in sugar snap peas and simmer another minute;
then drop in zucchini and cook half a minute. Stir in butter with salt and
pepper to taste.

#10359

From: glassmurf@...
Date: Sun Mar 27, 2005 1:45 am
Subject: Easter Fudge

glassmurf

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Easter Fudge

1 ounce (1 square) unsweetened chocolate
1/4 cup heavy cream
1/2 teaspoon vanilla
1 teaspoon liquid artificial sweetener
1 package vanilla or chocolate sugar free pudding mix (optional)
or
8 teaspoons finely chopped nuts (optional)

Melt the chocolate in the top of double boiler over boiling water.
Add the heavy cream and mix thoroughly. Cook 2-3 minutes, then add
the vanilla and artificial sweetener. Stir to combine.

Spread the mixture on a small foil pie pan or plate. Chill until
firm. Cut into 8 pieces. Form each piece into egg shaped balls and
then roll lightly in pudding powder or chopped nuts.

Makes 8 fudge eggs

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#10358

From: glassmurf@...
Date: Sun Mar 27, 2005 1:42 am
Subject: Resurrection Cookies - Low Carb version�

glassmurf

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Resurrection Cookies - Low Carb version
Makes 36 cookies

3 egg whites
1 pinch salt
1 teaspoon vinegar
1 cup splenda granular
1 cup pecans -- chopped
a zipper baggy
1 wooden spoon
scotch tape
Bible

Instructions:
These are to be made the evening before Easter.
Preheat oven to 300F.* (this is very important --- don't wait until you are
half done with the recipe).
Place pecans in zipper baggy and let children beat them with the wooden spoon
to break into small pieces.
Explain that after Jesus was arrested, He was beaten by the Roman soldiers.
Read: John 19:1-3
Let each child smell the vinegar.
Put 1 teaspoon vinegar into mixing bowl.
Explain that when Jesus was thirsty on the cross, He was given vinegar to
drink.
Read: John 19:28-30
Add egg whites to vinegar. Eggs represent life.
Explain that Jesus gave His life to give us life. Read: John 10:10&11
Sprinkle a little salt into each child's hand.
Let them taste it and brush the rest into the bowl.
Explain that this represents the salty tears shed by Jesus' followers, and
the bitterness of our own sin. Read: Luke 23:27
So far the ingredients are not very appetizing.
Add 1 cup Splenda. Explain that the sweetest part of the story is that Jesus
died because He loves us.
He wants us to know and belong to Him. Read: Psalm 34:8 and John 3:16
Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are
formed.
Explain that the color white represents the purity in God's eyes of those
whose
sins have been cleansed by Jesus. Read: Isaiah 1:18 and John 3:1-3
Fold in broken nuts.
Drop by teaspoon onto waxed paper covered cookie sheet.
Explain that each mound represents the rocky tomb where Jesus' body was laid.

Read: Matthew 27:57-60
Put the cookie sheet in the oven, close the door and turn the oven OFF.
Give each child a piece of tape and seal the oven door.
Explain that Jesus tomb was sealed. Read: Matthew 27:65-66
GO TO BED!
Explain that they may feel sad to leave the cookies in the oven overnight.
Jesus' followers were in despair when the tomb was sealed.
Read: John 16:20&22
On Resurrection Sunday (Easter) morning, open the oven and give everyone a
cookie. Notice the cracked surface and take a bite.
The cookies are hollow!
On the first Easter, Jesus' followers were amazed to find the tomb open and
empty. Read: Matthew 28:1-9
~Source for these cookies is unknown.
Per serving: 21 Calories (kcal); 1g Protein; 1g Carbohydrate; trace Fiber

#10357

From: glassmurf@...
Date: Sun Mar 27, 2005 1:40 am
Subject: Cherry Fruit Salad

glassmurf

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Cherry Fruit Salad

shared by LuUp0112

2 SF 3 oz boxes of cherry Jello
2 c. hot water
1 can Lucky Leaf cherry pie filling w/Splenda
1 can crushed pineapple, with juice**

Mix the Jello and water. Cool. Sometimes I add a little extra Splenda. Add the cherry pie filling and pineapple. Chill

Topping.
8oz cream cheese, softened
1/4 c. Splenda
8oz sour cream
1 t. vanilla

Cream together the cream cheese and Splenda. Stir in the sour cream and vanilla. Spread on top of Jello. Sprinkle chopped toasted nuts over if desired.

I made this for a Salad Supper at Church Sunday night, and didn't tell anyone it was Low-carb. It was cleaned up.

It's not really low because of the pineapple.

**(Note from Magic: Perhaps with diced cantelope instead of the pineapple? Would still be on the carby side, but a good dish to take to an event and you could have "some" of it)

*This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL.
If you are on AOL and would like to be added to the invitation list, please email HOSTFoodMagic@...

#10356

From: glassmurf@...
Date: Sun Mar 27, 2005 1:34 am
Subject: ATKINS LEMON SPONGE CAKE

glassmurf

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ATKINS LEMON SPONGE CAKE

1/2 C HEAVY CREAM
1 C SOY FLOUR (USE SOY PROTEIN POWDER INSTEAD, WILL REDUCE THE CARB COUNT AND TASTE BETTER!)
1 1/2 TSP BAKING POWDER
DASH OF SALT
3 EGGS
8 PACKETS ARTIFICIAL SWEETENER
2 TSP VANILLA
1 TSP LEMON EXTRACT

PREHEAT OVEN TO 300 F
SCALD CREAM AND REMOVE FROM HEAT.
SIFT THE SOY FLOUR/POWDER, BAKING POWDER AND SALT TOGETHER.
BEAT EGGS AND A.S. UNTIL THICK AND LEMON COLORED, BLEND FLOUR MIXTURE
IN UNTIL JUST SMOOTH.
ADD WARM CREAM AND EXTRACTS TO MIX, POUR IMMEDIATELY INTO 9
INCH GREASED TUBE PAN, BAKE 30 MINS.
CARB GRAMS FOR THE ENTIRE CAKE: APPROX. 45 GR (LESS IF USING PROTEIN POWDER INSTEAD OF SOY FLOUR), ATKINS SAYS IT SERVES 8 (I WOULD SAY 6!)

*This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL.
If you are on AOL and would like to be added to the invitation list, please email HOSTFoodMagic@...

#10355

From: glassmurf@...
Date: Sun Mar 27, 2005 1:29 am
Subject: Greek Easter Lamb

glassmurf

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Greek Easter Lamb

5-pound leg of lamb
1 teaspoon salt
2 tablespoons oregano
2 tablespoons basil
2 tablespoons fresh mint leaves
3 tablespoons rosemary
1 tablespoon thyme
4 large garlic cloves, crushed, peeled, and coarsely minced
1 cup olive oil
6 tablespoons fresh lemon juice

Two to four hours before roasting, remove meat from refrigerator.
Trim all outside fat and prominent sinews.
In a food processor or blender puree together salt, oregano, basil, mint, rosemary, thyme, and garlic. (Add 1 or 2 spoonfuls olive oil if needed.)
If no electric appliance is available, mince herbs and seasonings and pound in a mortar. No mortar and pestle?
Put them in a Zip Lock bag and roll over them with a rolling pin.
Rub the herb mixture on the lamb.
Stir together olive oil and lemon juice and paint some generously on meat, reserving remainder.
Let meat stand at least 2 hours.
Preheat oven to 475 degrees. Place leg on rack in roasting pan in center of oven. Lower heat to 350 degrees.
Brush meat with reserved oil mixture every 10 minutes.
Roast until internal temperature at thickest part registers 135 degrees on an instant-read meat thermometer (20 minutes per pound) for rare, 150 degrees for medium, and 165 degrees for medium well-done.
Let meat rest before slicing across grain.
Serves 8 @ 767 calories, 65 grams fat, 40 grams protein, and 3 grams carbohydrates w/ 1 gram fiber.

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#10354

From: glassmurf@...
Date: Sun Mar 27, 2005 1:25 am
Subject: Coconut Easter Cake

glassmurf

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Coconut Easter Cake

1/2 cup heavy cream
1/2 cup soy or soy/whey or whey protein powder, sifted or aerated
1 1/2 teaspoons baking powder
dash of salt
3 eggs
8 packets artificial sweetener
2 teaspoons vanilla
1 teaspoon coconut extract

Preheat oven to 300 degrees. Scald the cream and remove it
from the heat to cool slightly.

Sift the soy flour/powder, baking powder, and salt together.
Beat the eggs and artificial sweetener until the mixture is
thick and lemon colored. Blend in the protein powder
mixture just until it is smooth. Don't overmix!

Add the warm cream and extracts to the mixture, stir to
blend, and pour immediately into a 9-inch greased tube pan.
Bake 30 minutes at 300 degrees.

Serves 8 @ 64 calories, 5 grams fat, 2 grams protein, and 4
grams carbohydrates.
(Nutritional analysis for icing below.)

Frosting:

2 8-ounce packages cream cheese, softened
2 tablespoons butter, softened
1 cup Splenda
2 teaspoons coconut extract or up to 4 tablespoons DaVinci
sugar free coconut syrup
unsweetened coconut for garnish

Combine all the ingredients except the unsweetened coconut
and beat until smooth. Frost the cake, and then sprinkle the
shredded unsweetened coconut over the top and sides.

Ices 1 cake. Per slice: 223 calories, 23 grams fat, 4 grams
carbohydrates, and 8 grams carbohydrates. (Nutritional
analysis does not include the unsweetened coconut.)

#10353

From: glassmurf@...
Date: Sun Mar 27, 2005 1:10 am
Subject: Jena's Basic Cocoa Brownies

glassmurf

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Jena's Basic Cocoa Brownies

Recipe By: Jena Marie <jmb@...>
Serving Size : 16 brownies
Category : Cookies & Bars

Ingredients:
* 1/2 cup butter, melted
* 1 cup Jena Marie's Maltitol
<http://jena-maries.com/cgi-bin/product_detail.cgi?id=4>

* 1 teaspoon vanilla
* 2 whole eggs
* 1/2 cup Jena Marie's Cake Flour Blend
<http://jena-maries.com/cgi-bin/recipe_detail.cgi?id=14>

* 1/3 cup cocoa
* 1/4 teaspoon salt
* 1/4 teaspoon baking powder

1. Heat oven to 350�F. Grease 8-inch square baking pan.

2. Stir together butter, maltitol and vanilla in bowl. Add eggs; beat
well with spoon. Stir together flour mix, cocoa, baking powder and salt;
gradually add to egg mixture, beating until well blended. Stir in nuts,
if desired. Spread batter evenly into prepared pan.

3. Bake 20 to 25 minutes or until brownies begin to pull away from sides
of pan. Cool completely in pan on wire rack.
_____

Per Serving (excluding unknown items): Each brownie has 100 Calories; 7g
Fat (55.4% calories from fat); 1g Protein; 11g Carbohydrate; 9g Dietary
Fiber; 39mg Cholesterol; 108mg Sodium. Exchanges: 0 Grain(Starch); 0
Lean Meat; 1 Fat; 0 Other Carbohydrates.

Jena Buttimer
http://www.jena-maries.com
"The one stop shop for your low carb baking needs"

#10352

From: glassmurf@...
Date: Sun Mar 27, 2005 1:07 am
Subject: Beer-Braised Pork Loin

glassmurf

Offline

Beer-Braised Pork Loin

From southernfood.about.com
From Diana Rattray,Your Guide to Southern U.S. Cuisine.

1 pork loin roast, about 5 pounds
3 cups chopped onion
4 to 6 carrots, pared and diced
12 ounces dark beer
2 teaspoons salt
1/4 teaspoon pepper
1 bay leaf
4 whole cloves

Brown pork loin roast in hot oil in a large Dutch oven or roasting
pan. Drain all but 3 tablespoons of fat from pan. Saut� onions and
carrots until softened; stir in beer, salt, pepper, bay leaf, and
whole cloves. Return pork to pan or Dutch oven and cover tightly with
aluminum foil. Bake at 350� for 2 hours, or until pork is tender.
Place pork loin on a serving platter and keep warm.

Pour cooking liquid from pan into a large bowl; skim off fat and
remove bay leaf. Place liquid with vegetables into a blender; cover
and process at low speed until smooth. Or, press through sieve or
process in food processor in batches.

Pour processed beer sauce into a saucepan. Bring to a boil, stirring
often. Spoon sauce over sliced pork to serve.
Pork loin recipe serves 8.

#10351

From: glassmurf@...
Date: Sun Mar 27, 2005 1:05 am
Subject: Pimento Cheese Spread

glassmurf

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Pimento Cheese Spread

shared by Dawn

8 oz grated cheese
1 small jar pimentos
enough mayonnaise to make a good consistency

Blend all ingredients well and serve with vegetables.

#10350

From: glassmurf@...
Date: Sun Mar 27, 2005 12:58 am
Subject: Low Carb Sweetened Condensed Milk

glassmurf

Offline

Low Carb Sweetened Condensed Milk

Ingredients:
2 1/2 cups heavy whipping cream
6 egg yolks
1 cup Splenda
2 Tbsp DiabetiSweet (optional) available at Walgreen's pharmacy - diabetic section)

Whisk all ingredients (added in the order given) in a
saucepan over low heat, stirring constantly until
thickened. Cool completely, add to sealable non-metal
container and refrigerate. Use within 7-10 days.

This mixture is useful in any recipe where you'd
ordinarily use sweetened condensed milk (like Eagle
Brand.) Using the Diabetisweet adds less than 1 carb
per serving but aids in proper consistency, however,
it will still be delicious without it. Depending on
your plans to use it, adding a bit of vanilla after
cooking can be a nice touch.

Makes approx 1 1/2 pints. 40 carbs in entire recipe; 4
grams per 1/4 cup serving.

#10349

From: glassmurf@...
Date: Sun Mar 27, 2005 12:54 am
Subject: Rani's Florida Fauxtato Salad

glassmurf

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Rani's Florida Fauxtato Salad

1 large head of cauliflower, washed, stemmed, and broken into small florets,
or a l lb bag of frozen cauli florets, defrosted but not cooked
1/2 medium onion, coarsely chopped (I use Vidalia or Texas Sweet Onions for this)
5 hard-boiled eggs, coarsely chopped
half a lb of bacon (reserve about 1/2 the grease)
1 and 1/4 cups mayonnaise
3 tbsp prepared mustard (I use dijon)
8 radishes, sliced (optional)
2 tablespoons vinegar (any kind, I use tarragon/white wine vinegar)
1 teaspoon celery seeds
1 packet of artificial sweetener
freshly ground pepper, to taste
paprika

Steam the cauliflower in the microwave with NO added water. Drain and
refrigerate.
Cook the bacon and put it aside, reserving the bacon grease.
In a large bowl, mix together the mayonnaise, mustard, vinegar, bacon
grease, celery seeds, and artificial sweetener.
Mix in the chilled cauliflower, chopped onion, chopped eggs, and sliced
radishes; toss well to coat all ingredients.
Season to taste with pepper, and if desired, additional mustard and/or
vinegar, to taste.
If there is not enough sauce, add more mayonnaise and mix well.
Crumble the bacon over the top and toss lightly.
Put it into a serving bowl, sprinkle with paprika, and chill well.

*This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL.
If you are on AOL and would like to be added to the invitation list, please email HOSTFoodMagic@...

#10348

From: glassmurf@...
Date: Sun Mar 27, 2005 12:47 am
Subject: Braised Red Cabbage

glassmurf

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Braised Red Cabbage

from The Cookworks

1 tablespoon olive oil
1 large onion, thinly sliced
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
1 large red cabbage, thinly sliced
1/4 cup sugar free apple cider
2 - 3 Tbsp brown Sugar Twin
1/4 cup red wine vinegar

In a large pot heat the olive oil over medium-high heat and saute the onions
until soft.
Add the cinnamon, cloves, and cumin and cook for 30 seconds.
Mix in the cabbage and saute for 5 minutes, until wilted.
Add the cider, Brown Sugar twin, and vinegar.
Cover and braise over low heat until the cabbage is tender, about 20
minutes.

*This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL.
If you are on AOL and would like to be added to the invitation list, please email HOSTFoodMagic@...

#10347

From: glassmurf@...
Date: Sun Mar 27, 2005 12:44 am
Subject: Sausage, Egg and Cheese Bake

glassmurf

Offline

Sausage, Egg and Cheese Bake

shared by Jane

1 pound pork sausage (hot or mild, as you prefer)
1/2 cup diced green pepper
1/2 cup diced onion
8 eggs (large)
1/4 tsp. pepper
1 cup shredded Cheddar cheese
1 cup shredded Swiss cheese

1. Preheat the oven to 350.
2. In a large, heavy, oven-proof skillet, start browning and crumbling the
sausage over medium heat.
3. When some grease has cooked out of the sausage, add the green pepper and
the onion, and continue cooking; stirring frequently, until the sausage is no
longer pink.
4. In a large bowl, beat the eggs and pepper together, and stir in the
Cheddar and Swiss cheeses.
5. Spread the sausage and vegetables evenly on the bottom of the skillet, and
pour the egg and cheese mixture over it. Bake for 25-30 minutes, or until
mostly firm but still just a little soft in the center.

Yield: 6 servings, each with 4 gr. carbs, a trace of fiber, and 26 grams of
protein.

adapted from Dana Carpender's 500 Low Carb Recipes

I use frozen peppers and onions.

I transfer the sausage to my 8x8 (or whatever) square glass baking dish and
bake it in that (easier to put that in the frig than a skillet!).

The proportions of cheese aren't critical -- I've used more cheddar when I
didn't have enough Swiss, and even put it some mozzarella. I've also added
frozen broccoli florets, and some cream.

#10346

From: glassmurf@...
Date: Sun Mar 27, 2005 12:42 am
Subject: Mayonnaise

glassmurf

Offline

Mayonnaise

1 whole egg and 1 egg yolk, at room temperature
1 tsp Dijon mustard
1 and a half Tblsp lemon juice
3/4 - 1 cup extra virgin, cold-pressed olive oil, preferably organic.
You can also use expeller-pressed sunflower oil, again preferably organic, or a mixture of the two.
a generous pinch of sea salt

In your food processor, place egg, egg yolk, mustard, salt, and lemon juice. Process about 30 seconds.
Leaving it processing, slowly add olive oil drop by drop through the "chute" at the top - do not add too fast or it will break the emulsification and you'll have to start from scratch. Go slow. Taste and add more salt and or lemon if needed.

Will keep two weeks in the fridge.

#10345

From: glassmurf@...
Date: Sun Mar 27, 2005 12:39 am
Subject: Upside Down Coconut Pie

glassmurf

Offline

Upside Down Coconut Pie

shared by Sheryl

Put into blender:

1 cup heavy cream
1 cup water
1 tsp. liquid splenda**
1/4 cup erythritol**
1/2 cup trishquick (see recipe at www.locarber.com)
4 eggs
1/4 cup butter
1 tsp. vanilla
1 cup unsweetened coconut

Preheat oven to 350 degrees. Blend thoroughly and pour into greased 9"
(deep dish) or 10" pie plate. Bake for 50 - 55 min. or until knife inserted
in middle comes out clean. Chill and serve.

** You can use whatever sugar substitute you choose to equal 3/4 - 1 cup

of sugar. I would recommend that you taste the mixture first to see if it

is sweet enough since we use only unsweetened coconut.

#10344

From: glassmurf@...
Date: Thu Mar 17, 2005 9:14 pm
Subject: BASIC IRISH SAUSAGES

glassmurf

Offline

BASIC IRISH SAUSAGES

(FROM IRISH TRADITIONAL FOODS)

YIELD: 4 SERVINGS
1 1/2 LB LEAN PORK
1 PINCH DRIED SAGE OR MARJORAM
8 OZ PORK FAT, WITHOUT GRISTLE
1/4 CUP PORK RINDS (OPTIONAL ~ RECIPE CALLS FOR BREADCRUMBS OPTIONAL)
1/2 T GROUND ALLSPICE
1 PINCH EACH OF GROUND GINGER, MACE, NUTMEG
1 T SALT
1 PINCH CLOVES, CAYENNE PEPPER
FRESH-GROUND PEPPER

MINCE THE MEAT AND FAT TWICE, THEN MIX VERY WELL AND SEASON.
(FRY A TEASPOON OR SO EACH TIME TO CHECK THE FLAVOR UNTIL YOU GET IT THE WAY YOU LIKE IT.)
ADD THE HERBS AND PORK RINDS AND ANY SPICES USED.
FILL SKINS AS USUAL.

*This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL.
If you are on AOL and would like to be added to the invitation list, please email HOSTFoodMagic@...

#10343

From: glassmurf@...
Date: Thu Mar 17, 2005 9:13 pm
Subject: LOW CARB COLCANNON SOUP

glassmurf

Offline

LOW CARB COLCANNON SOUP

4 TBSP BUTTER
2 CUPS SHREDDED CABBAGE
1 HEAD OF CAULIFLOWER, BROKEN INTO FLORETS
1 LB OF LEEKS, WHITE AND PALE GREEN PARTS ONLY, WASHED AND CHOPPED
5 CUPS CHICKEN STOCK
SALT AND WHITE PEPPER TO TASTE
PINCH OF GROUND NUTMEG
3/4 CUP CREAM + 12 CUP WATER

IN A LARGE SAUCEPAN, MELT THE BUTTER OVER MEDIUM HEAT.
STIR IN THE CABBAGE, CAULIFLOWER, AND LEEKS; COVER AND COOK OVER MEDIUM HEAT UNTIL SLIGHTLY TENDER, 10-12 MINUTES.
ADD THE CHICKEN STOCK OR BROTH AND BRING TO A BOIL.
COVER, REDUCE HEAT TO A SIMMER, AND COOK UNTIL THE VEGETABLES ARE SOFT, 15-20 MINUTES.
SEASON WITH SALT, PEPPER AND NUTMEG.
TRANSFER TO A BLENDER OR FOOD PROCESSOR IN BATCHES AND PROCESS UNTIL SMOOTH.
(TO MAKE AHEAD, COVER AND REFRIGERATE FOR UP TO 12 HOURS)
RETURN THE PUREE TO THE SAME SAUCEPAN OVER MEDIUM HEAT AND WISH IN THE CREAM/WATER.
HEAT THROUGH OVER MEDIUM HEAT.
LADLE SOUP INTO BOWLS AND SPRINKLE WITH PARSELEY.

*This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL.
If you are on AOL and would like to be added to the invitation list, please email HOSTFoodMagic@...

#10342

From: glassmurf@...
Date: Thu Mar 17, 2005 9:12 pm
Subject: CORNED BEEF SALAD w/THOUSAND ISLAND DRESSING & RYE "CROUTONS"

glassmurf

Offline

CORNED BEEF SALAD w/THOUSAND ISLAND DRESSING & RYE "CROUTONS"
Converted to low-carb from a recipe by GrtCook39

1 package of Wasa Fiber Rye crackers, broken into bite-size pieces
1 1/2 tablespoons cooking oil
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup mayonnaise
2 tablespoons sugar-free ketchup
Dash Worcestershire sauce
1 tablespoon dill pickle relish mixed with half a packet of artificial sweetener
1 hard cooked egg, chopped
3 scallions, white bulbs and green tops chopped and reserved separately
1 head green leaf lettuce (about 3/4 pound), torn into bite-size pieces (about 2 1/2 quarts)
1/2 head iceberg lettuce (about 1 pound), torn into bite-size pieces (about 1 1/2 quarts)
1 pound sliced corned beef, cut into 1/2-inch wide strips

Heat the oven to 350�.
Put the bread cubes on a baking sheet and toss them with the oil and 1/4 teaspoon each of the salt and pepper.
Bake, stirring occasionally, until the croutons are crisp and starting to brown, 5 to 10 minutes.
In a small bowl, whisk together the mayonnaise, ketchup, Worcestershire sauce, 1/4 teaspoon of the salt, and the remaining 1/4 teaspoon pepper.
Add the pickle relish, the egg, and the scallion bulbs and stir to combine.
In a large bowl, toss together the lettuces, scallion tops, and corned beef.
Serve topped with the dressing and the Wasa "croutons."

*This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL.
If you are on AOL and would like to be added to the invitation list, please email HOSTFoodMagic@...

#10341

From: glassmurf@...
Date: Thu Mar 17, 2005 9:11 pm
Subject: Braised Red Cabbage,

glassmurf

Offline

Braised Red Cabbage

from The Cookworks

In a large pot heat the olive oil over medium-high heat and saute the onions until soft.
Add the cinnamon, cloves, and cumin and cook for 30 seconds.
Mix in the cabbage and saute for 5 minutes, until wilted.
Add the cider, Brown Sugar twin, and vinegar.
Cover and braise over low heat until the cabbage is tender, about 20 minutes.
Serve warm.

*This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL.
If you are on AOL and would like to be added to the invitation list, please email HOSTFoodMagic@...

#10340

From: glassmurf@...
Date: Thu Mar 17, 2005 9:10 pm
Subject: CABBAGE AND SOUR CREAM

glassmurf

Offline

CABBAGE AND SOUR CREAM

(FROM FATKAT)

3 TBSP. BUTTER
1 SMALL HEAD CABBAGE, SHREDDED
1 SMALL ONION, MINCED
1/2 TSP. SALT
1/4 TSP. PAPRIKA
1 C. SOUR CREAM

IN A LARGE, HEAVY SKILLET, MELT BUTTER.
ADD CABBAGE AND ONION.
SAUTE FOR 5 MINUTES.
SEASON WITH SALT AND PAPRIKA.
BUTTER A SHALLOW BAKING PAN.
SPOON IN VEGETABLES.
TOP WITH SOUR CREAM. BAKE FOR 25 MINUTES IN 375`F. OVEN.

*This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL.
If you are on AOL and would like to be added to the invitation list, please email HOSTFoodMagic@...

#10339

From: glassmurf@...
Date: Thu Mar 17, 2005 9:06 pm
Subject: LC Pistachio Pudding Dessert

glassmurf

Offline

LC Pistachio Pudding Dessert
Ang Kaye [rebecca_a2j@...]

This is a former Not Low Carb recipe that I have converted. please let me
know if you have any ideas to lower the carb count more.

Crust:

1 scoop Body Fortress Whey Protein - Vanilla (or your choice protein powder)

Mine - 1 carb

1 stick butter, super soft or melted

1 C pecan flour (or other nut flour)

(Or use your favorite LC crust, this one = 19 carbs, 7.6 fiber)

Next Layer:

8 oz cream cheese, softened

1 cup cream whipped and stablized w/Knox gelatin (see below)

No carb Sweetener to = 1 c sugar

Ooops!! Forgot to add the sweetener to the last 2 C whipped cream!! I

usually use 2 pkts splenda or stevia. Won't be right without it!

sorry

angie

Next Layer:

1 1/2 C cream

1 1/2 C water

2 small pkg (or one large) instant Pistachio Pudding mix

Top Layer:

2 C whipped cream stabilized w/Knox (see below)

1/4 C chopped nuts

Directions:

Combine crust ingredients. Press into a 13x9 pan and Bake at 350 degrees for
10 min. Let cool or refrigerate.

Combine cream cheese & sweetener. Fold in 1 C whipped, stablilzed cream.

Spread onto cooled crust.

Beat cream, water & pudding mix(es) together. Spread onto cream cheese

layer.

Spread 2 C whipped stabilized cream on top. Sprinkle w/ a few chopped nuts.

Refrigerate until time to serve. Hide well in the frig or it will

disappear!! Can be made with any flavor pudding mix but in a head to head
competition between lemon, chocolate & pistachio. Our family picked
pistachio!! This lasted in my frig for 3 1/2 days without the cream getting
watery. Could have lasted longer but we ate it all!

Carb count for the whole pan = 115 w/9.6 fiber Could easily get 12 generous
portions for 8.8 ECC each!! Guess that's not so bad!! Could it get better??

#10338

From: glassmurf@...
Date: Thu Mar 17, 2005 9:05 pm
Subject: Key Lime Pie

glassmurf

Offline

Key Lime Pie
Penny Howard [pdhoward@...]

1 package sugar free lime jello
1/4 cup boiling water
2 cartons key lime yogurt (I used Blue Bunny with Splenda)
1 8 oz carton cool whip

pecan crust of your choice or no crust at all

Dissolve the jello in the boiling water. Whisk in the yogurt. Fold in the
cool whip. Pour into crust of choice. Refrigerate until set. Couldn't be
easier.

Reply | Forward | Messages in this Topic (5)

#10337

From: glassmurf@...
Date: Thu Mar 17, 2005 9:05 pm
Subject: Irish Cream Whisky

glassmurf

Offline

Irish Cream Whisky

3 c heavy cream
1 2/3 c Irish whiskey
1 tsp. instant coffee
1 1/2 T cocoa powder
1 tsp. vanilla extract
1 tsp. almond extract
1 cup Splenda

Mix cocoa and coffee powders with sweetener. Wet mixture with a bit of the whiskey to make a smooth paste. Meanwhile, place cream in a heavy pan and cook on LOW heat until reduced to 2 1/2 cups.
Cool cream to room temperature. Blend whiskey, paste, extracts and cream until smooth. Store in fridge no more than 2 weeks.

#10336

From: glassmurf@...
Date: Thu Mar 17, 2005 9:02 pm
Subject: Crock Pot Corned Beef & Cabbage

glassmurf

Offline

Crock Pot Corned Beef & Cabbage
From: Diana Bauer

3 carrots, cut in 3-inch pieces
4 pounds corned beef brisket
3 medium onions, quartered
cabbage, cut in small wedges
1 to 2 cups water
3 to 4 whole peppercorns

Put ingredients in crockpot in order listed:
(carrots, corned beef brisket, onions, cabbage, water and peppercorns).
Cover and set to low for 12 to 24 hours or on high for 7 to 10 hours. Push cabbage wedges down into liquid after 5 or 6 hours on low or 2 to 3 hours on high.

#10335

From: glassmurf@...
Date: Thu Mar 17, 2005 8:59 pm
Subject: Baked Green Eggs and Ham

glassmurf

Offline

Baked Green Eggs and Ham
You may like these, you will see...you may like them with green tea!

Ingredients:
1-1/2 cups cooked ham, diced
2 10-ounce packages frozen chopped spinach, thawed and drained
1 stick butter, melted
6 eggs
6 ounces feta, cut into 8 slices
1 teaspoon fresh rosemary, crushed
Salt and pepper to taste

Directions:
1. Preheat oven to 350 degrees F. Spray eight individual-sized baking dishes (each large enough to hold two eggs) with cooking spray. 2. Divide ham among the prepared dishes. Top each with 1/8 of the spinach and 1 teaspoon melted butter. Break two eggs on top of each dish. Top each with one slice of feta, and sprinkle with rosemary, salt and pepper. 3. Divide remaining butter among the dishes and pour on top. Bake 1214 minutes or until eggs are set. Serves eight. Per serving: 2.5g carbohydrate; 2g dietary fiber; 21g protein; 28g fat; 352 calories

#10334

From: glassmurf@...
Date: Thu Mar 17, 2005 8:58 pm
Subject: Irish Cream Cheesecake

glassmurf

Offline

Irish Cream Cheesecake

(from Di Bauer's Celebrate LC newsletter)

1 envelope unflavored gelatin
1/2 cup cold water
1 cup Splenda (or other heat stable artificial sweetener)
3 large eggs, separated
16 ounces cream cheese, softened
2 tablespoons unsweetened cocoa
2 tablespoons bourbon
1 cup whipping cream, whipped

Soften gelatin in the water; place in a saucepan and stir over low heat until dissolved. Blend in 3/4 cup Splenda and the beaten egg yolks; cook stirring constantly, over low heat, for 3 minutes.
Combine cream cheese and cocoa, mixing at medium speed with an electric mixer until well blended.
Gradually add the gelatin mixture and bourbon, mixing until well blended.
Chill until thickened, but not set.
Beat egg whites until foamy; gradually adding the remaining Splenda, beating
until stiff peaks form.
Fold egg whites and whipped cream into cheese mixture and pour over crust.
Chill until firm.
Note: 2 tablespoons cold coffee may be substituted for the bourbon.
Serves: 12

*This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL.
If you are on AOL and would like to be added to the invitation list, please email HOSTFoodMagic@...

#10333

From: glassmurf@...
Date: Thu Mar 17, 2005 8:58 pm
Subject: Irish Pub Salad

glassmurf

Offline

Irish Pub Salad

(from the Atkins.com website)

Cashel, an Irish blue cheese, adds a creamy texture and sweet, slightly tangy flavor to this classic main-course salad.
If you have trouble finding Cashel, you can substitute a mild blue cheese, Roquefort or Irish cheddar.

Salad:
9 cups (about 3/4 pound) Boston or Bibb lettuce, torn
2 cups thinly sliced red cabbage
1 1/4 cups thinly sliced celery (about 3 stalks)
1 cup thinly sliced cauliflower florets
1 cup thinly sliced white mushrooms (about 8 small to medium mushrooms)
1 cup thinly sliced cucumber (about 1/2 cucumber)
1/2 cup thinly sliced zucchini or yellow squash
10 grape tomatoes, halved
6 hard-boiled eggs, coarsely chopped

Dressing:
2/3 cup mayonnaise
1/4 cup heavy cream
1/4 cup water
1 1/2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried, crumbled
1/2 teaspoon chopped fresh tarragon or 1/8 teaspoon dried
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
6 ounces Cashel Blue (Irish blue cheese), coarsely crumbled

1. In a large bowl, toss together all salad ingredients; set aside.
2. In a medium bowl, combine all dressing ingredients except cheese. Stir until well blended, then stir in cheese.
3. Just before serving, pour dressing over salad, and toss well.

*This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL.
If you are on AOL and would like to be added to the invitation list, please email HOSTFoodMagic@...