This sounds wonderful - but didn't they change the carb count of the
Bran-a-Crisp crackers.  I read that the carb count is higher than on the
pkg.  Do you know for sure.   Thanks.
----- Original Message -----
From: <GWENnJERRY@...>
To: <low-carb-recipe-exchange@egroups.com>
Sent: Thursday, September 30, 1999 2:16 PM
Subject: [low-carb-recipe-exchange] Cheese Toast


> I remembered an old appetizer I used to make and revamped it low-carb.
Made
> it for lunch to have with a chef salad and it was great!
>
> Cheese Toast
>
> Mix together thoroughly:
>
> 2 T. Kraft Mayonnaise (0 carbs)
> 2 T. Kraft Parmesan cheese (0 carbs)
> 1 tsp. dry minced onion (not sure of carb content)
>
> Spread thickly on 5 Bran A Crisp Crackers (0 carbs with fiber removed)
> Run under a hot broiler till topping starts to brown and starts to bubble.
> Eat while hot and enjoy!
> This really satisfied me with both taste and "eye candy". I felt like I
was
> really having cheese bread.  You could also alter this by eliminating the
> onion and adding Italian herbs in its place and creating an Italian
flavor.
> Gwen in Texas
>
> ------------------------------------------------------------------------
> Please visit us at The Low Carb Connoisseur!
> We carry NUT FLOURS for baking! Almond Flour, Cashew Flour,
> Filbert(Hazelnut) Flour and Pecan Meal!
> <http://www.low-carb.com>
>
>
>

Just made the cauliflower - great!  I microwaved it (steamed) for about
15 minutes (cut up in very small chunks).  Whipped  it with a bit of
cream, butter, nutmeg, salt and pepper.  It was delicious, and my
husband loved it.  Said he had tasted just about everything - couldn't
believe there was a new taste and texture to experience (can't wait til
he tells his mother)! Love all the recipes.  Thanks for the help.

Here's a tasty appetizer that a one of my non-low carb friends makes for parties
(I used to feel guily eating these, but not anymore!)

Cook 3 or 4 boneless chicken breasts (I did mine in the oven on foil, following
the directions on the big bag from Sam's)

Open a package (12 oz - 1 lb) of bacon and cut the slices in half.

When chicken is cool enough, cut into bite size nuggets.

Stack a jalapeno slice on top of the nugg, then wrap the 1/2 slice of bacon
around the stack. (If you are wimpy, just use half a slice of jalapeno)

Stab with a toothpick to secure.

Bake at 400 for 10-15 minutes (depends on how crispy you want them)

When I made this, I sprinkled a few ground almonds top of the casserole
before baking.

It gave it the look of breadcrumbs and a nice nutty crunch.

Great recipe! Nice and easy. Thanks for that one!

Which Wasa crackers did you use? I tried the rye ones as bread crumbs
once (I bought that one cause it was lowest in carbs), but the taste was
so strong, it kind of overpowered things. Does anyone know of a low carb
cracker that isn't quite so strong-tasting?

Sopa de Aguacate - Mexican Avocado Soup

2 to 3 large, ripe avocados, peeled and pitted
4 to 6 cups (1-1.5 L) canned or fresh chicken or
vegetable stock
1 cup (250 ml) heavy cream
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
Chopped fresh cilantro or parsley
Lime wedges

Mash the avocados and press them through a fine sieve.  Add the mashed
avocados to a large soup pot along with the stock, cream, salt,
pepper, and nutmeg.  Bring to a simmer over moderate heat, stirring
frequently with a wire whisk.  Sprinkle a little chopped cilantro or
parsley on the surface and garnish with lime wedges.  Serves 4 to 6.

                      *  Exported from  MasterCook  *

                                Chile Verde

Recipe By     : Sheri
Serving Size  : 8    Preparation Time :1:00
Categories    : Main Dishes                      Viva Mexicana!

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    2      tablespoons   oil
    1      pound         pork center loin -- cut in 1" pieces
    8                    tomatillos -- husked and chopped
    1      can           chicken broth
    1                    onion -- chopped
    1      teaspoon      garlic -- minced
                         salt and pepper -- to taste
    1      sm can        Ortega chiles, chopped

In hot skillet, brown pork in oil.  Place tomatillos and chicken broth
with chopped onion, garlic, salt & pepper in large pan and cook til
tomatillos are tender.  Place tomatillos and Ortega chiles in blender
with a little of the liquid and puree til smooth.  Return tomatillo
mixture to pan and add pork.  Cook til pork is very tender.

Adapted from "The Chef"

Karen (From Houston)

Here's my favorite mushroom recipe.

8 oz button mushrooms
1 package boursin cheese

Clean the mushrooms and pull out the stems.
Fill the cavity with boursin cheese.
Broil for 3-5 or just until the cheese starts to brown & bubble
and the mushrooms start to release their juices.
I've grilled them too, with fantastic results.

These are the quickest, easiest yummiest hors d'ouvres (sp)
ever!  Perfect with Champaigne, better with Bordeaux.
Boursin can be hard to find.  It's usually with the soft cheeses.
Every town usually has one grocery store that carries it. (even
DesMoines)

Shel

-----Original Message-----
From: JasPunkin
Sent: Thursday, September 30, 1999 2:41 PM
To: low-carb-recipe-exchange
Cc: JasPunkin
Subject: [low-carb-recipe-exchange] Veggie Stuffed Mushrooms

I found this recipe in a cook book for appetizers and I modified it to
fit
into the Low Carb Diet.  This is the first time I have ever entered a
recipe,
so please bare with me and correct me if I do something wrong.

VEGGIE STUFFED MUSHROOMS
20 Large Mushrooms (about 1 pound)
1/2 Cup Broccoli, finely chopped
1/8 Cup of carrot, finely chopped
1/8 Cup of Cauliflower
1 TBS. onion finely chopped
1 Cup Croutons crushed (about 1/2 cup) **
1/2 cup shredded cheddar cheese
1/8 tsp. salt
2 TBS. butter melted
Shredded Parmesan Cheese

Preheat Oven to 400 degrees.  Cut off end of each stem, discard. Using
a
Corer remove the remaining stems, you should have a whole in the
mushrooms.
Gather enough stems to equal 1/4 cup into a food chopper, save the rest
for
later.  After chopping place into a 1Qt. bowl.  Place mushroom caps
into a
baking dish (I use an 8x8 glass pan) rounded sides down.   Using food
chopper, chop vegetables including the onion.  Add to bowl of
mushrooms.  Add
Croutons**and the melted butter.  Mix well.  Scoop mixture into
mushrooms.
Bake 15 to 20 minutes or until tops are lightly golden. Top with
Parmesan
Cheese. Serve Warm.

This recipe easily doubles.  I have also done variations with this
recipe,
such as adding precooked chicken or bacon bits to the recipe.

** For the croutons-ingredients separate from recipe.

I took 2 wasa crackers and spread a thin layer of butter on top, then I
sprinkled garlic salt, basil, marjoram, crushed red peppers (the kind
you get
from pizza parlors), Italian seasoning, and salt and pepper.  I then
placed
the crackers in the toaster oven for about 10 minutes, until all
ingredients
looked brown.  I removed them from the oven, allowed them to cool and
crushed
in blender. My husband also likes to chop up the crackers and use them
as
croutons in his salads.

I calculated roughly 12 grams of carbs for the whole recipe

------------------------------------------------------------------------
Please visit us at The Low Carb Connoisseur!
We carry NUT FLOURS for baking! Almond Flour, Cashew Flour,
Filbert(Hazelnut) Flour and Pecan Meal!
<http://www.low-carb.com>

Does anyone have a good no bake cheesecake/pie recipie that does NOT have
SF pudding in it.  I crave for something like this, but am not
imaginative.  My favorite high-carb cream cheese pie was one put out by
Eagle Brand sweetened condensed milk, it was yummmmmmmmmmmm but totally
off limits now!

Hi!

I've been on a low-carb way of life for a few months now.  I absolutely love
all these recipes, however, I've never made anything with the different
flours before (almond, soy, etc).  I purchased soy flour at a local health
food store yesterday and I was wondering if anyone out there could tell me if
I use it just like regular flour or if I need to use less / more of the soy
flour.  Can I use the soy flour to bread items such as chicken so I could
have fried chicken?  What other things could I use the soy flour in?  Thanks
in advance!

Kate in Pennsylvania

After one week on the Atkins diet and being totally faithful I lost 4
lbs.  Over the next week and a half---one pound---still being faithful.
  While my husband...who cheats...lost 9 lbs.!  Well, I have seen
written more than once by others that when they hit a plateau they
increase their carbs for a day.  I dont mean a bag of chips & mashed
potatoes over rice but non the less an increase.  Well, without
thinking about that I broke down and drank an 8oz glass of orange juice
(ok, ok...so I put a shot of vodka in it) anyway I woke up the next
morning weighing 2 lbs less! I just had to pass this on to this group.
Something to consider if there is no weight loss over a 2 week period
when you know you're being good--might just mean your body needs a
little kick...of couse the vodka is an option. <g>

Peggy

I used the Bran A Crisp - they changed the carb value on the Wasa crackers. 2
entirely different crackers. The Bran a Crisp are thicker crackers that do
not taste anything like the Wasa. The Wasa are thin and very crisp. I hope
this helps!
Gwen  in Texas

At 12:29 AM 10/1/99 -0400, Lynette wrote:
>Which Wasa crackers did you use? I tried the rye ones as bread crumbs
>once (I bought that one cause it was lowest in carbs), but the taste was
>so strong, it kind of overpowered things. Does anyone know of a low carb
>cracker that isn't quite so strong-tasting?


And Sue wrote:
>This sounds wonderful - but didn't they change the carb count of the
>Bran-a-Crisp crackers.  I read that the carb count is higher than on the
>pkg.


      Well...it was the Wasa crackers that had the wrong carb count
listed.  The Fiber Rye are pretty tasty and maybe less strong than the
plain Rye... they have sesame seeds on them, too.

I would try the BranACrisps for "crumbs"...they don't have much flavor in
themselves....which makes them very versatile, too!

     BranACrisps are carb neutral.  They have the same # of fiber as
carbs.  You can save $$ by buying them by the Case from Low Carb Connoisseur!

Debbie in NC

This one is very simple:

2- 8 oz. cream cheese
1- 3 oz. lemon sugar-free Jello
1 cup boiling water

Whip room-temperature cream cheese until fluffy, add jello dissolved in the
boiling water and whip until creamy.  Pour into Pam-sprayed 8x8 pan and
refrigerate.  This makes 16 squares. Less than 3 carbs a square.



Does anyone have a good no bake cheesecake/pie recipie that does NOT have
SF pudding in it.  I crave for something like this, but am not
imaginative.  My favorite high-carb cream cheese pie was one put out by
Eagle Brand sweetened condensed milk, it was yummmmmmmmmmmm but totally
off limits now!

please stop sendingme recipes. thank you

-----Original Message-----
From: Hardy92@... [mailto:Hardy92@...]
Sent: Friday, October 01, 1999 9:19 AM
To: low-carb-recipe-exchange@egroups.com
Subject: [low-carb-recipe-exchange] soy flour

Hi! 

I've been on a low-carb way of life for a few months now.  I absolutely love
all these recipes, however, I've never made anything with the different
flours before (almond, soy, etc).  I purchased soy flour at a local health
food store yesterday and I was wondering if anyone out there could tell me if
I use it just like regular flour or if I need to use less / more of the soy
flour.  Can I use the soy flour to bread items such as chicken so I could
have fried chicken?  What other things could I use the soy flour in?  Thanks
in advance!

Kate in Pennsylvania

------------------------------------------------------------------------
Please visit us at The Low Carb Connoisseur!
We carry NUT FLOURS for baking! Almond Flour, Cashew Flour,
Filbert(Hazelnut) Flour and Pecan Meal!
<http://www.low-carb.com>

I don't know if you'll consider this good or not, but it satisfies the
cheesecake cravings.

1 small box sf lemon Jell-O
1 cup boiling water
8 ounces cream cheese - softened
1/2 - 3/4 cup cold water

Dissolve Jell-O in boiling water.  Place in a blender and add the cream
cheese and cold water.  Blend on high.  I pour mine into individual serving
dishes because I can't be trusted to only eat one serving out of a larger
dish.  I usually get 5 servings at about 1.6 carbs per serving.  I like to
slice a few partially frozen strawberries on top and add redi-whip.  This of
course ups the carbs a little.

Suzanne

I love Bran-a-crisps so I sincerely hope you are right.  I was lurking
around in another low-carb site and read somewhere that the carb counts were
wrong on WASA, Bran-a-crisps, and the tortillas from LaTortilla (which I
have about 10 pkgs. in freezer)
=)  I don't know whom to believe!!   Any help will be appreciated!!  Thanks.
----- Original Message -----
From: <GWENnJERRY@...>
To: <low-carb-recipe-exchange@egroups.com>
Sent: Friday, October 01, 1999 1:35 PM
Subject: [low-carb-recipe-exchange] Re: Cheese Toast


> I used the Bran A Crisp - they changed the carb value on the Wasa
crackers. 2
> entirely different crackers. The Bran a Crisp are thicker crackers that do
> not taste anything like the Wasa. The Wasa are thin and very crisp. I hope
> this helps!
> Gwen  in Texas
>
> ------------------------------------------------------------------------
> Please visit us at The Low Carb Connoisseur!
> We carry NUT FLOURS for baking! Almond Flour, Cashew Flour,
> Filbert(Hazelnut) Flour and Pecan Meal!
> <http://www.low-carb.com>
>
>
>

HI! I use the no-bake cheese cake recipe in the Atkin's cookbook (he calles
it crustless cheesecake.) It is sooo easy to make and can be modified with
different flavors. Here it is...

12 oz.Philly cream cheese (it has the lowest carb count of any that I have
found)
1 c. heavy cream
1 capful of vanilla
4 packets of sweetner.

whip the cream first and set aside. Then whip cheese, sweetner, and
vanilla. Add in the cream, mix, and you are done.  Total carb count is 23.
and approx 3g per serving. (because I add additional sweetner.)

I add in DaVinci sugar-free raspberry syrup and sometimes chocolate with
that. I then shave some unsweetened baking chocolate on top for a great
choc/rasp cheesecake. I even freeze this in individual containers and it
makes a wonderful ice cream.

Hope this helps the craving, I know that it worked for my husband and I.

Take care! michelle

This recipe isnt for someone that is keeping below the twenty carbs..it is ok
for maintenance  or a splurge...
         Do  the basic thing of steaming the cauliflower in the microwave
until it is almost overcooked...drain...and salt and pepper...then..
               add about a  quarter cup of  grated parmesan cheese (it takes
the sweet taste away from the cauliflower)..add about a quarter cup of heavy
cream...mix with a handmixer...now this is very good just like this...but if
you really want the taste of mashed potatoes, and dont mind the extra
cargbs...add about a quarter cup of instant mashed potatoes. flakes....and
whip with the hand mixer....
                  I have been low carbing for a year and a half, and have lost
all the weight I really needed to lose, so I am not as concerned about eating
a few carbs now and then...last weekend we had a turkey with the mashed
potatoe cauliflower thing, and actually had turkey gravey on the
"potatoes"...my husband went nuts for them and loved them....and I would say
you would be hard put to know the difference...the flakes help to give it the
right consistency and adds just enough potatoe taste that it is hard to tell
the difference...though the flakes definitely add carbs to the mixture...

Does anybody have any recipes using these two products.  I ordered them
and now I don't know what to do with them.  Any help, would bwe greatly
appreciated.  Tomorrow is my 13th day, and I'm apprehensive about
having a few carbs as suggested on the "Mayo" diet.  I thought maybe I
would add one or two pieces of fruit and thats it!  Is that a good game
plan?  I've been real strict and lost 6# the first week and I'll get on
the scale again on Monday.  I would like to lose 25 to 30# altogether.
Thanks.  Doris

I still can't stress enough what a great find the FiberRich Bran Crackers
are.  The carb count is total fiber.  I made a piecrust out of them, 3/4
package, splenda to taste, (approx 3/4 cup of the pourable,) and butter.  It
was as close to a graham cracker crust as you can get!  I also coated
chicken with cracker crumbs, bell's seasoning, chayenne pepper, salt &
pepper and parsley flakes,  it was great.  And still purple on the ketostix!
Paula/Manhattan

>From: Lynette Settles <lsettles@...>
>Reply-To: low-carb-recipe-exchange@egroups.com
>To: low-carb-recipe-exchange@egroups.com
>Subject: [low-carb-recipe-exchange] Re: Veggie Stuffed Mushrooms
>Date: Fri, 01 Oct 1999 00:29:46 -0400
>MIME-Version: 1.0
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>
>Which Wasa crackers did you use? I tried the rye ones as bread crumbs
>once (I bought that one cause it was lowest in carbs), but the taste was
>so strong, it kind of overpowered things. Does anyone know of a low carb
>cracker that isn't quite so strong-tasting?
>
>
>------------------------------------------------------------------------
>Please visit us at The Low Carb Connoisseur!
>We carry NUT FLOURS for baking! Almond Flour, Cashew Flour,
>Filbert(Hazelnut) Flour and Pecan Meal!
><http://www.low-carb.com>
>
>

______________________________________________________

-----Original Message-----
From: SHERRY K FLANAGAN <flanagas@...>
To: low-carb-recipe-exchange@egroups.com
<low-carb-recipe-exchange@egroups.com>
Date: Saturday, October 02, 1999 4:13 AM
Subject: [low-carb-recipe-exchange] Re: No bake cream cheese desert


Sherry there should be one of these that will suit.

Regards Tony Blakemore.



  *  Exported from  MasterCook  *

                 Cheesecake No Bake with lots of Variations

Recipe By     : The Aussie Gormet
Serving Size  : 8    Preparation Time :0:20
Categories    : Cheesecakes                      #Desserts-Sweets
                 Low Carb 0-5                     Splenda

   Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------

  250      g             cream cheese -- softened 8 oz
    1      c             cream
    2      whole         eggs
    2      tsp           vanilla extract
      1/2  c             splenda -- = 1/2 cup sugar
    2      tbsp          gelatin

Separate eggs and beat whites to just stiff. Remove to bowl. melt gelatin in
quarter cup of boiling water. Soften cream cheese and beat with cream,
vanilla, egg yolks, sugar sub and add gelatin last.. Whip until very smooth.
Fold in egg whites until just absorbed. This will give your cheesecake a
nice light texture. With non stiuck spray prepare 8 1/2" - 230mm springform
pan. Pour in mixture and chill for two hours. Turn out onto plate.

Cheesecake Jello no bake
1 package Jello No Sugar your choice of flavour
1 cup         boiling water
Prepare as  Cheesecake no bake Basic vanilla but replace gelatin with Jello
mixed in one cup of boiling water and discard vanilla extract. Creates a
cross between jelly and cheesecake. Great for individual servings in muffin
tine. Match jelly flavour to suggested fillings


Fillings for all Cheesecakes
Berry no bake Cheese cake
1/2 cup mixed strawberries, raspberries, blackberries or your choice of
berries in season .
Puree berries in blender and  add to mixture last.
5.6 carbs, 0.2 fibre, 5.0 protein. per serve

Chocolate no bake Cheesecake
2 tbsp cocoa.  or 1 ounce unsweetened baking chocolate squares melted
Add to mixture last. vary to taste.
5.7 carbs, 0.5 fibre, 5.2 protein. per serve

Cafe Laut  no bake Cheesecake
2 tsp coffee liqueur
1 tbsp Instant coffee dissolved in water
  Add to mixture last. vary to taste.
5.6 carbs, 0.0 fibre, 4.9 protein. per serve

Lemon  no bake Cheesecake
      1 tsp lemon rind grated
  1/4  cup lemon juice
  Add to mixture last. vary to taste.
5.7 carbs, 0.1 fibre, 4.9 protein. per serve

Lemon  Berry no bake Cheesecake
      1 tsp lemon rind grated
  1/4  cup lemon juice
1tbsp Grand Marnier
  Add to mixture last.
    12 cup asst. berries
Chop berrires. Place on top of cheesecake.
6.5 carbs, 0.5 fibre, 5.0 protein. per serve

                    - - - - - - - - - - - - - - - - - -

NOTES : Tony Blakemore EMAIL ANIGMA@...
4.2 carbs, 0.2 fibre, 4.9 prot. 19.6 fat  per serve

As you can see the carb counts on all these have changed by independent
testing...


Certified tests were conducted by:

Microbac Laboratories
Erie Testing Laboratory Division
1962 Wager Road
Erie, PA 16509


(1) La Tortilla Factory Tortillas (Fat Free)
      These are the ones marketed as lowcarb.
          Tests show: per tortilla [wt. 37 g]
          15 gm total carbohydrates
           7 gm dietary fiber

(2) El Galindo Tortillas duplicate the label error.

(3) Wasa Fiber-Rye Crispbread
          Tests show: per 1 slice
          7 gm total carbohydrate
          3 gm dietary fiber

(4) Bran-A-Crisp Fiber Bread
          Tests show:  per 2 hard slices [wt. 17 g]
          13 gm total carbohydrate
           6 gm dietary fiber

I must have missed something -- what did you sprinkle with almonds
before baking??

Has anyone tried the sour cream and sesame muffins or the butter rum
muffins from the DR. Atkins Quick & Easy cook book? I tried them both
and the muffins fell into themselves.  The consistency was more of a
bread pudding then a muffin.  I'm not sure if I'm doing something wrong
or that is the way they are supposed to be

I'm new to trying to cook low-carb and really miss my plain bagel or
cheerios for breakfast so i was really looking forward to the muffins.

I also just purchased the Atkins bread mix but haven't had a chance to
try it. Has anyone else tried it?

For that cheesecake taste I mix an oz. cream cheese with a tub of coolwhip.
Mix it well and refrigerate.  Carb count=4gr per 2 Tbs.

>
>Combine zucchini and cider mix in a medium sized saucepan and bring to a
>boil.  Reduce heat to low and simmer until the zucchini is translucent and
>when tasted, tastes exactly like apple, about 1 hour.  ..............

>   And unfortunately, the cider mix uses
>aspartame.  This recipe came from Rani or a Linda, I'm not sure!

      OK, here's the problem....Aspartame breaks down when heated and is Not
supposed to be used in cooking!   The only cider mix I can find here is
from Alpine, "Sugar-Free Spiced Cider Mix"  Is that what you used?

      I'm anxious about using it.....help!

Debbie in NC

My recipe for no bake cheesecake omitted the 8 oz. cream cheese--this is to
be added to a tub of coolwhip, whipped and refrigerated.

I have made the bread and it is very bland. It does not rise, so the loaf comes
out to be about 2 inches high. It has a consistency of cornbread made with
veryfinely ground meal. It is ok with cinnamon butter (I use about 2 TBSP of
butter add about 1/4 tsp of cinnamon and sweetenr to taste.

My little girl likes to cut a slice or two of the bread into tiny pieces and add
cinnamon and some pancake syrup. We use Log Cabin with Splenda, which does have
a lot of carbs per serving, but the serving is 1/4 cup. We don't use that
much...so...

I made muffins the other day, useing the bread recipie, but I added sweetener
(4pkst of splenda) and 1/4 tsp of cinnamon. They were ok, but next time I will
add a little more cinnamon and a little more sweetener and a dash of salt.

Good luck!

Cheryl Wisdom






-----Original Message-----
From:    fins3@...
Sent:    Sat, 02 Oct 1999 12:49:37 -0700
To:      low-carb-recipe-exchange@eGroups.com
Subject: [low-carb-recipe-exchange] muffin recipe from Atkins cookbook


Has anyone tried the sour cream and sesame muffins or the butter rum
muffins from the DR. Atkins Quick & Easy cook book? I tried them both
and the muffins fell into themselves.  The consistency was more of a
bread pudding then a muffin.  I'm not sure if I'm doing something wrong
or that is the way they are supposed to be

I'm new to trying to cook low-carb and really miss my plain bagel or
cheerios for breakfast so i was really looking forward to the muffins.

I also just purchased the Atkins bread mix but haven't had a chance to
try it. Has anyone else tried it?


------------------------------------------------------------------------
Please visit us at The Low Carb Connoisseur!
We carry NUT FLOURS for baking! Almond Flour, Cashew Flour,
Filbert(Hazelnut) Flour and Pecan Meal!
<http://www.low-carb.com>






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