RECIPES for the WEEK 8/29 Have a great SCdiet Labor Day week-end

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On http://www.scdiet.net/ under SCDiet recipe linksClick on the first link and type in BBQ in search at the top right

to get:EASY BBQ SAUCE1/4 cup homemade ketchup1/8 cup vinegar1 1/2 teaspoons honey1 clove garlic, mincedpinch of pepperMix together. Spread on your favourite meat. I double the recipe for volume and some times I quadruple it. Charlene FKARIN'S BBQ SAUCE3/4 cup rye whiskey1/4 cup honey ( more or less)1/2 cup homemade ketchup2 tablespoons finely chopped spanish or cooking onionMix together. Adjust any of these ingredients as you wish. Simmer until it is thick. Great on steak, chicken or pork chops. I'm going to try it on shrimp this week. Karin Hamburgers will be fine. With/out the bun or bread. Hot Dogs recipe is on http://www.scdiet.net/ Marilyn's 3-4 feet large collagen casing2 1/2 pounds ground

round1 teaspoon ground coriander1 teaspoon paprika1/2 teaspoon ground mustard seed or 1 teaspoon CREOLE MUSTARD1/4 teaspoon ground nutmeg1/4 teaspoon dried marjoram2 tablespoons ONION POWDER -or- 1/4 cup finely minced fresh yellow onion1/4 teaspoon GARLIC POWDER -or- 1-2 fingers garlic, pressed2 teaspoons honey1 teaspoon salt1 teaspoon white pepper1 egg NOTE: Make your homemade onion and garlic powder. Whirl dry spices in a blender to fully combine (or mix well with a whisk in a bowl), then add to the meat. If onion and garlic are not dry, add them. Mix well. When you think you have it mixed, keep mixing. Add the egg or pureed vegetable. Mix well again.Stuff mixture into the casings according to the directions for your stuffer. (I use an inexpensive jerky shooter for this.) Prick air pockets and twist off in 6-8 inch

links. If separate sausages are desired, tie off each link with a piece of string, then cut between the two links. Otherwise, do not cut apart. If you do not have a stuffer, form hot dog sized pieces of mixture and wrap well in foil for baking. If hot dogs are in cases, boil in gently simmering water for about 20 minutes. Otherwise, bake at 215 F for about 45 minutes. Serve. Or, allow to cool, and then freeze for later reheating. Variations:* Use half beef and half pork* Substitute mace for nutmeg* Use ground turkey or chicken* Egg and Milk/Yogurt substitutions: Several recipes call for 1 egg white and 1/4 cup SCD illegal milk. I use a whole egg. You could also use the egg yolk, 2 tablespoons water, and 2 tablespoons yogurt cheese or Dry Curd Cottage Cheese. For an egg-free version, substitute 1/4 - 1/3 cup peeled, cooked, puried vegetable, such

as zucchini (courgettes). For a dairy-free version, simply omit the yogurt cheese. I like the taste it adds, but I did find it wasn't essential to having a good hot dog. Adapted from *Home Sausage Making*, by Mahnke Peery and G. Reavis. -- Marilyn (New Orleans, Louisiana, USA) Recipe from *Louisiana SCD Lagniappe* (forthcoming) Use the large collagen casings.http://www.leeners.com/meats-sausage-casing.html#callagen Large collagen casing is available from any sausage

supply shop.Use the collagen casing because it's easier than real

casings, no soakingand all the rest. Or you can just roll hot dogs and bake

them in foil.Note: do not use any of the Leener's spice mixes for

sausage -- they all have sugar in them. SQUASH FRENCH FRIES by SheilaButternut squasholive oilPreheat oven to 425F. Cut butternut squash in thin slices by hand or with a slicer. Toss them in olive oil, and place slices on a *baking stone. Bake until crisp. No turning is

requiredTip: Baking Stone is available from Pampered Chef on http://www.scdiet.net/http://www.pamperedchef.biz/bridgette?page=products-category & categoryId=9 BLUEBERRY CUSTARD PIE1 pint blueberries, rinsedCRUST1 cup almond flour1/4 cup oil1/4 cup honeyCUSTARD3 eggs1 package farmer cheese (7.5 oz.)juice and rind of 1/2 lemon1/2 cup honey CRUST: Mix and pat in bottom of pie plate, bake at 350 F. til starting to brown. CUSTARD: Blend custard ingredients well. Put blueberries into pan, pour custard over. Bake at 350 F. til edge is brown and middle is firm (about 45 minutes). Vanilla Frozen Yogurt Ice Cream3 cups

SCD low-fat yogurt, about 1 1/2 pounds1 cup clover honey1 large vanilla bean, split (I guess you could use vanilla extract)Place the yogurt in a large bowl. Combine the honey and vanilla bean in a saucepan, warm over medium-low heat, stirring occasionally for 15 minutes. Do not boil or overheat. Remove from the heat, cover with plastic wrap and let stand 20 minutes. Scrape vanilla pulp from the bean and discard the bean. Stir the vanilla pulp back in honey and whisk the honey into the yogurt. Refrigerate at least 4 hours or overnight. Freeze in an ice cream freezer according to manufacturer's directions SCD Peanut Butter Brownies1-1/4 cups crunchy peanut butter, no additives, oil on top in a jar 1/2 cup honey 1 large egg 1 tsp vanilla 1/2 tsp baking soda In a mixing bowl, combine all ingredients. Spread

batter into an 8" x 8" baking pan that has been fully lined with parchment paper (cut out the corners of the paper, fold back the edges, and fit into pan. You'll end up with handles for removing the brownies when they are done). Bake at 300 degrees F for 30 minutes or until the edges are nicely browned. Cool slightly and then use the parchment paper handles to carefully remove brownies to a rack. Cool completely before cutting into squares.BethHave a great Labor Day.Loving Care, Gay CD-94,SCD-97, No meds.-98 Web Site: http://www.SCDiet.net/ Indy, INSCD store: http://www.scdiet.com/ INSCD store: http://www.lucyskitchenshop.com/

WA