RECIPES for the WEEK - 8/17 HAVE A GREAT WEEKEND

[Guest guest]

Electrolyte Drink with legal fruit juices

Boil approximately 1 quart of water and the cool it. Add about 7.5 fluid

ounces of your homemade pear juice (undiluted) to a large container; add 1/4

tsp. of salt and 1/4 tsp.baking soda. Now add

the cooled (boiled) water so that you have a total of 1 quart of electrolyte

mix. (These amounts are approximated since you'll be making the juice at

home - it depends on the amount of carbs in the juice) Notes:

There is a legal alternative to gatorade for electrolytes (lost during

vomiting/diarrhea) at

http://pecanbread.com/new/recipes/electrolytedrink.html

The electrolyte drink can be made with SCD legal fruit juices if honey is

not tolerated.

pecanbread/message/68210 It needs an

amount of carbs from the juice to balance what would have been in the honey.

Ripe pureed bananas can be substitued for illegal baby food.

Sheila Trenholm <sheilat@...>

Lemon Curd

1/2 cup fresh lemon juice

1/4 cup honey or creamed honey

3 egg yolks

In a double broiler (or a pot balanced on another pot or a stove-proof bowl

balanced on a pot) heat the lemon juice and honey over medium heat until the

honey has melted. Add the egg yolks one at a time, mixing well after each

addition. Continue to cook for about 15 minutes, stirring frequently. As it

cooks, the lemon curd will thicken to a consistency similar to yogurt. After

it has finished cooking, remove from heat, and cool. Transfer into a

container and store in the refrigerator unless it is required in a recipe.

Aside from desserts, lemon curd can be used as a spread on bread, toast, or

a filling for pastries.

" Dan Fenton " <dn_fenton@...>

Diva's Fab Fudge

1 cup honey

1/8 cup water

1/2 teapoon vinegar

1-1/2 tablespoons butter

1/2 cup almond butter

crushed pecans

Bring honey and vinegar to a boil and simmer until it makes a soft ball in a

glass of cold water. Remove from heat and stir in butter until melted. Set

pan in cold water and beat until thick. Add nut butter and crushed nuts,

Pour on to a well buttered metal pan and refrigherate until firm enough to

shape into small balls. Place balls in paper candy cups and refrigerate.

Remove to room temperature an hour before serving.

Carol Frilegh <c.frilegh@...>

Cucumber Soup (Dairy)

Peel and seed, if necessary, 4-6 medium cucumbers (or three English

cucumbers).

Puree in a food processor with a seeded, stemmed jalapeno (optional), a

scallion, a clove of garlic and a cup or more of SCD yogurt. Add a little

cool water if necessary to get the machine to work.

Add salt and pepper to taste. Serve. Garnished with a little more yogurt or

(dripped SCD yogurt), and some snipped dill or chives.

KosherSCD/messages

ZagorskyGoldberg <zagorskygoldberg@...>

Sassy Scallops

1 large clove minced garlic

2 teaspoons butter

3-4 very large scallops, well " blotted "

snipped chives

salt

black pepper, freshly ground

1 teaspoon lemon juice

1 heaping tablespoon almond flour

2 slices Jarslberg, Emmenthal or Swiss cheese, cut in 1 " strips

Heat a skillet, add butter and when it foams, add garlic and cook until

garlic starts to brown. Add scallops and cook about five minutes on each

side. Squeeze on lemon juice. Add almond flour and stir well, then add

snipped chives. Add cheese but then remove from heat, allow cheese to only

partially melt, then serve. The cheese strips will be like pasta.

Carol Frilegh <c.frilegh@...>

MUSTARD

Zatarain's, contained " alginates " which are SCD illegal. I did find

McIlheny's spicy brown mustard,

which has a dash of that company's lovely red Tabasco sauce. Ann Legg of the

SCDUK group

posted the basics of the recipe for mustard from whole seeds that follows.

It was so simple I

couldn't believe it was real. I promptly ordered six pounds of mustard seeds

and started playing with variations to suit our tastes.

Wizop Marilyn L. Alm <louisianascdlagniappe@...>

CREOLE MUSTARD

1/3 cup brown mustard seeds

1/3 cup yellow mustard seeds

1 cup white vinegar

Place ingredients in a pint jar. Cap, and allow the mustard seeds to soak

overnight. In the morning, place the entire mixture in blender or food

processor. Purée. For coarse-ground Creole mustard, popular in many recipes,

stop before it is pureed smooth. However, since seeds can be a

problem, be certain you can tolerate them before using this type of mustard.

Wizop Marilyn L. Alm <louisianascdlagniappe@...>

DIJON-STYLE MUSTARD

1/4 cup yellow mustard seeds

1 tablespoon dry mustard

1/4 cup water

1/4 cup legal dry white wine

1/4 cup white wine vinegar

1/2 teaspoon salt (optional)

1/4 teaspoon ground turmeric

Mix the mustard seed with the dry mustard powder and water in a small bowl,

cover with plastic wrap, and set aside overnight. Combine the mustards with

the wine, vinegar, salt, and turmeric in a

blender or mini-food processor. Puree until smooth. The mustard should be

ready to use immediately, with a refrigerator shelf life of 3 months. If

you prefer not to use a prepared mustard powder, substitute an additional

tablespoon of mustard seeds, ground fine.

Wizop Marilyn L. Alm <louisianascdlagniappe@...>

YELLOW MUSTARD

1/2 cup yellow mustard seeds

¾ cup white vinegar

1/4 teaspoon salt (optional)

Place mustard seeds in a pint jar. Add vinegar. Screw on lid. Let sit for 12

to 24 hours. Place mixture in blender or food processor. Purée until

smooth. Depending on your blender, it may not be easy. Seeds can be rough

on the insides, so if your purée does not come out perfectly smooth, you may

have to tuck this in the back of your refrigerator until you are more

healed, and go with Yellow Mustard #2. Keeps about six months in the

refrigerator. Makes approximately 1 cup.

Wizop Marilyn L. Alm <louisianascdlagniappe@...>

YELLOW MUSTARD II

1/2 cup yellow mustard powder

1/2 cup (approximately) white vinegar

1/2 teaspoon salt (optional)

Dash white pepper

Make a paste out of the mustard powder by adding vinegar a tablespoon at a

time until you reach the consistency you want your mustard to be. If you

refrigerate the vinegar in advance, the mustard will be spicier tasting.

Add salt if desired, and a dash of white pepper. Makes about 1 cup.

Wizop Marilyn L. Alm <louisianascdlagniappe@...>

MUSTARD BUTTER

1/2 cup CREOLE MUSTARD

1/4 cup melted butter or coconut oil

1/4 cup safflower oil

Pour safflower oil into a blender or food processor. Add Creole Mustard and

blend. Add melted butter and blend again until smooth and creamy. Place in a

clean jar and store in the refrigerator.

If mixture is still too tangy for your taste, use a higher proportion of

butter and oil to the mustard. If a creamier texture is desired, use 1-4

tablespoons additional oil.

Wizop Marilyn L. Alm <louisianascdlagniappe@...>

Smoothie/Shake

1 cup ripe cantaloupe, cut into chunks

1 cup 24 hour yogurt

½ teaspoon honey

Place melon into pint-sized measuring cup (or blender). Add yogurt. Add

honey. Whiz with handheld blender, or in regular blender until smooth.

Nacho-Cheese Yogurt

cup of yogurt cheese.

Stir in a couple ounces of very finely shredded cheddar cheese.

Add about a quarter to a half teaspoon of legal chili powder

some salt. Stir. Eat with SCD crackers....

Wizop Marilyn L. Alm <louisianascdlagniappe@...>

_________________________________________________________________

Tease your brain--play Clink! Win cool prizes!

http://club.live.com/clink.aspx?icid=clink_hotmailtextlink2