Recipes :-)

[Mark Ferguson]

Greetings,

I see the group is relatively *dead* but since it is a *general*
newsgroup perhaps this will get it going. Everybody like to eat so I
will start by posting recipes.

A red sauce:

2 cans tomatoe sauce 15 Ounces each
2 cans tomatoe paste 6 Ounces each

Mix together in a medium sized pan and place on a burner with lid, set
burner to 1 or low heat. Never bowl sauce unless you want it thinned.

All measurements for dry, add more for fresh herbs:

1 TBL Spoon sugar
2 Tea spoons Marjorum
2 Tea spoons Thyme
4 Tea Spoons Basil

Mix the dry herbs and sugar into a small bowl and crush it all
together mixing it. Doesn't have to be powder you just want to break
everything up so it burst a bit with flavor.

Into the now warming tomatoe sauce on the burner add about a table
spoon of minced Garlic and stir it in. Dump the herbs and sugar in
and stir in. Add four Bay leaves and let warm all day. It will
bubble but refrain from boiling it.

Second recipe 'cause it goes with the first:

Preheat oven to 450 dregrees

Take some chicken thighs [not drum sticks], as many as you want and
pour on some olive oil. The same mixture above *minus the sugar* and
adding garlic would be optional. Spread it on the chicken and cover
with alluminum foil.

Place in oven covered for twenty minutes and then cook an additional
twenty minutes uncovered.

Remove the meat from the thigh bones and mix with the red sauce and
pour over anything you like :-)

Anybody else? I have a lot of recipes I have been working on.

[Phil Frisbie, Jr.]

Here is one of my favorite chicken recipe because it is moist and tender
enough to cut with your fork.

Garlic Lover's Chicken

1/2 cup dry bread crumbs
1/3 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1/2 teaspoon salt, optional
1/8 teaspoon pepper
1/4 cup milk
6 boneless skinless chicken breast halves (1-1/2 pounds)
1/4 cup butter or margarine, melted
1 to 2 garlic cloves, minced/crushed
2 tablespoons lemon juice
Paprika

In a large resealable plastic bag, combine the first five ingredients.
Place milk in a shallow bowl. Dip chicken in milk, then shake in the
crumb mixture. Place in a greased 1 3-in. x 9-in. x 2-in, baking dish.
Combine the butter, garlic and lemon juice; drizzle over the chicken.
Sprinkle with paprika. Bake, uncovered, at 350 degrees for 25-30 minutes
or until the juices run clear. Yield: 6 servings.

PS, when the chicken breasts are VERY large I cut them lengthwise in half.

[Malcolm Hoar]

Post by Phil Frisbie, Jr.
Here is one of my favorite chicken recipe because it is moist and tender
enough to cut with your fork.
Garlic Lover's Chicken

I tried this yesterday and it was really very yummy!

Thank you, Sir.

[Phil Frisbie, Jr.]

Post by Malcolm Hoar

Post by Phil Frisbie, Jr.
Here is one of my favorite chicken recipe because it is moist and tender
enough to cut with your fork.
Garlic Lover's Chicken

I tried this yesterday and it was really very yummy!
Thank you, Sir.

You are welcome.

One small enhancement I forgot to mention: I like the coating so much
that after I drizzle the butter mixture over the chicken I sprinkle some
of the left-over bread crumb mixture over the top.

[Malcolm Hoar]

Post by Phil Frisbie, Jr.

Post by Malcolm Hoar

Post by Phil Frisbie, Jr.
Here is one of my favorite chicken recipe because it is moist and tender
enough to cut with your fork.
Garlic Lover's Chicken

I tried this yesterday and it was really very yummy!
Thank you, Sir.

You are welcome.
One small enhancement I forgot to mention: I like the coating so much
that after I drizzle the butter mixture over the chicken I sprinkle some
of the left-over bread crumb mixture over the top.

I figured that one out and used up every last breadcrumb ;-)

[Kelsey Cummings]

http://www.sonic.net/~kgc/komodo/

-K

[k***@sonic.net]

Post by Kelsey Cummings
http://www.sonic.net/~kgc/komodo/
-K

Here's one I heard from a Maryknoll missionary many years
back. He had spent a long time in South America.



Stewed Parrot.


Remove feathers, beak and claws from parrot.

Place parrot into a large pot of boiling salted water.

Add pepper and butter to taste.

Add one rock of a size similar to the parrot.

Probe rock occasionally with a long fork. When the rock is tender,
parrot is ready to serve.


In another place, the final step was:

Slice rock thinly and serve on a bed of banana leaves; discard parrot.

[Malcolm Hoar]

Post by k***@sonic.net

Post by Kelsey Cummings
http://www.sonic.net/~kgc/komodo/
-K

Here's one I heard from a Maryknoll missionary many years
back. He had spent a long time in South America.
Stewed Parrot.
Remove feathers, beak and claws from parrot.
Place parrot into a large pot of boiling salted water.
Add pepper and butter to taste.
Add one rock of a size similar to the parrot.
Probe rock occasionally with a long fork. When the rock is tender,
parrot is ready to serve.
Slice rock thinly and serve on a bed of banana leaves; discard parrot.

You suffer from polyphagia?

[Brad Allen]

About three weeks ago I ate a "breakfast burrito" from a roach coach
at a labor site I was at, and I felt my veins and arteries congealing
within minutes of eating it. It is as if they poured all of their
grease into that burrito and then wrapped it up.

I have felt heart-weak ever since.

Immediately when that happened, I started going into a low-grease
force in my diet: I started avoiding meat except in small amounts
(instead of "1 burrito, 1 taco", I now get "2 vegetarian tacos, 1
chicken taco", and I also avoid greasy foods even more than before,
which I avoided before as well).

I am becoming more concerned with health in general since this event.
I am starting again my effort to eat only good foods.

So far, I have obtained and eaten:

* Lima beans: lowers oxygen level to cells, not hurting cells but
starving cancer cells of much needed oxygen to keep cancer cells
alive and growing rapidly. Yesterday I followed package directions
to cook a reasonable serving size, second water turning put in a bit
of apple to flavor it (not sure what effect that had), third water
turning during final cook put in garlic salt twice. I put in hot
sauce to eat, and also did some sandwiching with some bread. Was
good, and made me feel quite a bit better.
* Cabbage: great source of nutrients. I generally like it.
* Garbanzo beans: I think they're decent. Need more info.
Was found in some sort of gross authentic mexican dish (meat based)
that the mexicans were eating at a party; I just skimmed the
garbanzo beans off the top. Was that ok, or were the beans already
impregnated with bad stuff?
* Garlic is good for you. I need more.

So far, I've used Dr. Savage's rare remarks about diet to move my diet
to something more healthy, but am looking for better sources.
Considering that Dr. Savage is a well researched nutricianist,
"better" is a picky word, but includes real unbiased works that are
based in science, not any sort of radical wishy washy stuff or
government or industry based propaganda (like the food pyramid). If
anyone can suggest anything, I would appreciate it.

So far, recent memory tells me the following:

* Little meat is better than lots of meat, and no meat is worse than
little meat. Get white meat rather than dark meat. Finally, avoid
meats with bugs like fish, beef (mad cow, which at my age is still
a big deal), etc.. Prepare meat in such a way that it has least
amount of fat and grease. Don't know how to order this since I never
prepare my own meat. Store sliced brands are usually processed with
additives and sugar and junk.

* Get more fresh fruits. I have not been getting enough fresh fruits.
I recently started eating the higher quality green apples (cheaper
than gold, better than red or those lower quality green ones).
I've also been eating bananas like found in most stores.

* I love peanuts, and like macademia nuts, and hate most other nuts.
Most other nuts make me sick, anyway. I am very lucky that my
favorite nut is the most common nut and that it does not make me
sick (my across the street neighbor is deadly allergic to peanuts,
and would stay at home most his life because of this, avoiding
parties, people, etc., since even particles from their body can make
him sick). What nuts are better for health? Remember that I cannot
eat most nuts.

* Too much orange juice changes body chemistry too much and has too
much sugar. Some Tropicana is ok, but an orange is probably better.
Recenlty ate a good Australian orange, even though it was difficult
to peal.

* Too much salt is bad, and no salt is worse. Avoid salt but make
certain have enough salt. (I was once salt deficient because I
naturally avoided it in my diet, and even though I only avoided it
in a very minor way, it was too successful, and it made me sick
until I resumed eating salt.)

* Bread is a good source of stuff that stores fat. This is bad?

[Malcolm Hoar]

Post by Brad Allen
* Bread is a good source of stuff that stores fat. This is bad?

Bread (like potatoes, rice and pasta) is high is carbs. Too
much is bad. Whole grain bread is better -- more fiber.

Last year, we needed to lower my wife's blood sugar which
got a little on the high side during a pregnancy. I spoke
with a friend who is diabetic and he recommended veggie
soups. We consumed a ton of this over a couple of months
and in combination with a little more exercise my wife's
blood sugar came down and stayed down.

I don't have a formal recipe -- it's one you make up as
you go along. But mine would go something like this and
they were delicious (even our 5 and 9 year old who hate
veggies) would eat this stuff:

Start with a large (~ one gallon) pan and get chopping
fresh veggies. I normally used:

* Celery
* Cabbage
* Carrots
* Tomatoes
* Onion
* Garlic (I typically used powdered for convenience)
* Add some salt and pepper
* Add some kind of stock such as a chicken stock. I often
cheated and used some low-carb chicken noodle soup mix
(in dried form) as a stock/base.

Bring to the boil and simmer for 20-30 mins and you're
done. It will also stand a few cycles of refrigeration
and reheating so you can make a large batch and consume
it over several days.

It's tasty, filling and very healthy. It worked for us
and it works for my diabetic friend who swears this is
the one diet that avoids him having to inject insulin.
For those on a tight budget, it's also very inexpensive.

It tastes as good or better with some rice, noodle, or
potatoes but then you're adding back the carbs and
calories. Leave those out of you want low-cal.

Post by Brad Allen
* Too much orange juice changes body chemistry too much and has too
much sugar. Some Tropicana is ok, but an orange is probably better.

All fruit juices are high in sugar. They're fine to
consume but only in moderation. Tomato juice and/or
vegetable juice are good low-sugar substitutes!

[steamer]

--FWIW I saw these guys on a bay area tv show a while back:
http://www.burritophile.com/
--Kind of a neat service, eh? ;-)

[Mark Ferguson]

Post by Brad Allen
* Little meat is better than lots of meat, and no meat is worse than
little meat. Get white meat rather than dark meat. Finally, avoid
meats with bugs like fish, beef (mad cow, which at my age is still
a big deal), etc.. Prepare meat in such a way that it has least
amount of fat and grease. Don't know how to order this since I never
prepare my own meat. Store sliced brands are usually processed with
additives and sugar and junk.

For you.

Take chicken tenders, dredge[1] in a little white flour and garlic
salt. Put a little olive oil and butter in a fry pan and cook the
chicken in that.

Serve with some mustard or BBQ sauce and have a large salad with a
large tomato.

This one is low, low calories, high in fiber depending on your salad
or substitute veggies for the salad or have both. I have a lot more
recipes like these that are low in calories and actually taste really
good.

I have three recipes for homemade pancakes that are fantastic and low
calorie, I have a tomato basil recipe that is not low calorie but is
great and I have a Cranberry Orange scone recipe that is the best I
have ever tasted.

1. Batter lightly.

[Patty Winter ()]

Post by Mark Ferguson
I have three recipes for homemade pancakes that are fantastic and low
calorie, I have a tomato basil recipe that is not low calorie but is
great and I have a Cranberry Orange scone recipe that is the best I
have ever tasted.

Care to post the pancacke and scone recipes?


Patty

[Mark Ferguson]

Post by Patty Winter ()

Post by Mark Ferguson
I have three recipes for homemade pancakes that are fantastic and low
calorie, I have a tomato basil recipe that is not low calorie but is
great and I have a Cranberry Orange scone recipe that is the best I
have ever tasted.

Care to post the pancacke and scone recipes?

Please folks do not use maple syrup on these because of the sugar they
are pretty sweet and maple syrup doe snot work. We use jams, jellies,
preserves and fresh fruit on these.

First the pancake recipe(s). The scone recipe I have to find again
but I will tell you that it is on the back of the C&H sugar bag.
Instead of Lemons and Rasins add Crasins and Orange Zest. It is
fantastic. I also have a drop bisquit recipe that is fantastic too.

All three of these make about twelve pancakes so adjust them
accordingly for your needs.

Lemon pancakes

1/4 cup fat free milk
1/2 cup seltzer water
2 eggs seperated
2 Tea spoons Baking powder (Natural not with
2 Table spoons sugar
1/2 Cup white flour
2 Table spoons Lemon zest

Mix the dry stuff [sugar, flour. baking powder and lemon zest] into a
bowl.

Mix the wet stuff [milk, seltzer water and egg yolks] into a another
bowl [I use the mesuring cup and add the water then the milk then the
egg yolks].

Whip the egg whites to a stiff peak.

Mix the dry stuff with the we stuff and then fold in the egg whites.

Do this the same way for Orange pancakes except instead of Lemon zest
you use orange zest.

Wheat pancakes are a bit different.

Wheat pancakes

1/4 cup fat free milk
1/2 cup seltzer water
2 eggs seperated
2 Tea spoons Baking powder (Natural not with
2 Table spoons sugar
1/3 Cup white flour
1/4 Cup wheat flour

Mix the dry stuff [sugar, flour. and baking powder] into a bowl.

Mix the wet stuff [milk, seltzer water and egg yolks] into a another
bowl [I use the mesuring cup and add the water then the milk then the
egg yolks].

Whip the egg whites to a stiff peak.

Mix the dry stuff with the we stuff and then fold in the egg whites.

Use low heat and butter or oil as you see fit.

Your turn Patty :-)

Post by Patty Winter ()
Patty

[Patty Winter ()]

Post by Mark Ferguson
First the pancake recipe(s). The scone recipe I have to find again
but I will tell you that it is on the back of the C&H sugar bag.

Ah, so it's probably similar to the one on their website that calls
for 1/2 cup of butter? Ergo, not low-fat? :-)

Post by Mark Ferguson
Lemon pancakes
1/4 cup fat free milk
1/2 cup seltzer water
2 eggs seperated

Or for even fewer calories and fat, toss the yolks and use 'fake'
eggs instead, yes? (Which are really based on egg whites, too.)

Post by Mark Ferguson
2 Tea spoons Baking powder (Natural not with

"not with" what?

These sound very yummy! I'll try making some soon.

Post by Mark Ferguson
1/3 Cup white flour
1/4 Cup wheat flour

In case some folks here haven't noticed, there are some very light
wheat flours available these days. (And also some very light wheat-
flour-based breads.) No more of that heavy wheaty taste to get
whole grains into your diet!

Post by Mark Ferguson
Your turn Patty :-)

I'll see what I can turn up...


Patty