Re: failure notice recipes 6-20

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From: "Gay B." <grammy_bauer@...>

Reply-hebegb70@...

Subject: RECIPES for the WEEK 6/20 Have a great SCdiet week-end

SCDiet <list@...>

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Mac and Cheese Recipe

1 cup dry curd cottage cheese (about one cup)

mix one egg=20

1/2 cup blanched almond flour,=20

salt

pepper

grate cheddar cheese (about 1/2.cup)=20

Mix all=A0together. Butter a small crock dish (personal pan size). Put the

mixture=A0in, grate a little more cheese on top. Bake at 350 for about 15

minutes or=A0until it is lightly browned on top. It turns out like baked ma=

c

and=A0cheese.=20

I added a layer of parmesean cheese on the top like 2/3 of a cup=20

After the cooking commences I remove the foil and place under broiler to ge=

t the crusty cheesy top until it turned a nice golden brown and got all bub=

bly, crunchy, carmelized.

Jodi=A0jodah235@... =A0=A0=A0

=A0=A0

Spaghetti Squash=A0Torte

1 spaghetti squash, cooked=20

1 1/2 pints Italian tomato sauce (I use the recipe from Lucy's Cookbook. I

=

make big batches and freeze in pint size jars.)=20

2.5 lbs. ground meat (I used ground turkey. I would've used ground beef

but=

I didn't have any but the turkey is good.)=20

1/2 cup grated Parmesan cheese=20

1/2 cup=A0DCCC=A0=20

1 tablespoon Italian seasoning (homemade spice mix)=20

4 egg whites=20

1/2 lb.=A0provolone, grated

Cook spaghetti squash using your preferred method (I did it in the oven).=

=20

To get some of the liquid out of the spaghetti squash so that the torte wou=

ldn't be too watery, I put it in a colander with a bowl underneath=A0and

pu=

t a plate=A0on top of the squash.=A0I put something heavy on top of the pla=

te=A0to squeeze the liquid out=A0(same procedure used for dripping=A0yogurt=

).=A0I left it to "drip" for several hours while I did other things.

When I=

got ready to make the torte, I removed it from the colander and put it in =

a dishtowel and squeezed it and got as much liquid out as I could.=20

Brown ground meat in deep fry pan. Drain grease and add Italian tomato sauc=

e. Let reduce until quite thick.=20

Meanwhile, heat the oven to 350 degrees F (175 degrees C) and butter a 9x3 =

inch springform pan.=20

Combine parmesan cheese, DCCC, Italian seasoning, and egg whites in a large=

bowl. Toss with the=A0cooked spaghetti squash=A0to coat.=20

Press half the spaghetti squash mixture in bottom of prepared pan and top w=

ith half the=A0tomato meat=A0sauce=A0and half the provolone cheese. Press r=

emaining spaghetti=A0squash=A0mixture into pan and top with remaining tomat=

o meat=A0sauce. Place remaining provolone cheese over the top.=20

Bake for 30 minutes. Let stand about 15 minutes before cutting.

Kim Hesche khesche51499@... Misty posted last week=20

=A0

Spinach Artichoke Casserole=20

=BD medium onion, chopped

4 T butter

2 pkgs chopped frozen spinach, thawed, well drained

1 can artichokes (unmarinated), cut into quarters

=BD cup parmesan cheese

2 cups SCD yogurt (I prefer French cream, as yogurt makes it a little too w=

atery for me.)=A0

1. Preheat oven to 350=B0F .

2. In a large pot, saut=E9 the onion in butter.=A0 Mix with the remaining i=

ngredients and put into a casserole dish.=20

3. Bake at 350=B0F for 30 minutes.=A0 Serve warm.=A0=20

Serves 6 to 8 people as dip for veggies or crackers.=A0

"Regular people" love with pita chips and pretzel chips.=A0=A0=A0

For SCD folks, serve with:

SCD crackers (baked cheese crackers great with it)

Red peppers (green, yellow, orange okay, too)

Baby carrots

Broccoli

You cannot substitute banana or applesauce for the yogurt in this recipe!=

=A0 ;-)

Nannette Silvernail fourhammers@...

=A0

Fabulous Ice Cream Recipes

3 flavors: Lemon, Vanilla and Almond.=A0=20

Made the yogurt per SCD using half and half.

For each flavor, I used about 1.5 - 2 cups of yogurt.

A little honey to taste.=20

Almond extract in one batch,=20

=A0=A0fresh=A0Lemon juice in the second,=20

=A0 and Vanilla extract in the third.=20

Pouring each mix into different ice cube trays.=A0=20

Once frozen, pop them out and put them in 3 different=20

labeled zip locks.=A0=20

Putting the cubes through the juicer=A0=20

Guerin kellyham73@...=20

=A0=0A=0A=0A --0-277812208-1213974350=:53483

Content-Type: text/html; charset=iso-8859-1

Content-Transfer-Encoding: quoted-printable

<table cellspacing=3D'0' cellpadding=3D'0'

border=3D'0' background=3D'none'=

style=3D'font-family:arial;font-size:10pt;color:#000000;background-color:#=

ffffff;width:100%;'><tr><td valign=3D'top'

style=3D'font: inherit;'><DIV id=

=3Dyiv1074233796>

<DIV id=3Dyiv1507249702>

<DIV id=3Dyiv1118823437>

<P><STRONG>Mac</STRONG> <STRONG>and</STRONG>

<STRONG>Cheese</STRONG> <STRON=

G>Recipe</STRONG></P>

<P>1 cup <SPAN class=3Dyshortcuts id=3Dlw_1213819517_3

style=3D"BACKGROUND:=

none transparent scroll repeat 0% 0%; CURSOR: hand; BORDER-BOTTOM: #0066cc=

1px dashed">dry curd cottage cheese</SPAN> (about one

cup)</P>

<P>mix one egg </P>

<P>1/2 cup blanched almond flour, </P>

<P>salt<BR>pepper</P>

<P>grate cheddar cheese (about 1/2.cup) </P>

<P>Mix all & nbsp;together. Butter a small crock dish (personal pan

size). Pu=

t the<BR>mixture & nbsp;in, grate a little more cheese on top. Bake at

350 fo=

r about 15<BR>minutes or & nbsp;until it is lightly browned on top. It

turns =

out like baked mac<BR>and & nbsp;cheese. <BR>I added a layer of

parmesean che=

ese on the top like 2/3 of a cup </P>

<P>After the cooking commences I remove the foil and place under broiler

to=

get the crusty cheesy top until it turned a nice golden brown and got all =

bubbly, crunchy, carmelized.<BR><SPAN class=3Dyshortcuts

id=3Dlw_1213819517=

_0 style=3D"BACKGROUND: none transparent scroll repeat 0% 0%; CURSOR:

hand;=

BORDER-BOTTOM: #0066cc 1px

dashed"><STRONG>Jodi & nbsp;</STRONG><A

href=3D"m=

ailto:jodah235@..." target=3D_blank

rel=3Dnofollow><EM><STRONG>jodah2=

35@...</STRONG></EM></A><EM><STRONG>

</STRONG></EM></SPAN><EM><STRONG=

> & nbsp; & nbsp; & nbsp;</STRONG></EM></P>

<P><STRONG></STRONG> & nbsp; & nbsp;</P>

<P><STRONG>Spaghetti</STRONG>

<STRONG>Squash</STRONG> & nbsp;<STRONG>Torte</S=

TRONG></P>

<P>1 spaghetti squash, cooked </P>

<P>1 1/2 pints Italian tomato sauce (I use the recipe from Lucy's

Cookbook.=

I make big batches and freeze in pint size jars.) </P>

<P>2.5 lbs. ground meat (I used ground turkey. I would've used ground

beef =

but I didn't have any but the turkey is good.) </P>

<P>1/2 cup grated <SPAN class=3Dyshortcuts id=3Dlw_1213747635_0

style=3D"CU=

RSOR: hand; BORDER-BOTTOM: #0066cc 1px dashed">Parmesan

cheese</SPAN> </P>

<P>1/2 cup & nbsp;DCCC & nbsp; </P>

<P>1 tablespoon Italian seasoning (homemade spice mix) </P>

<P>4 egg whites </P>

<P>1/2 lb. & nbsp;provolone, grated</P>

<P><SPAN><FONT face=3DVerdana color=3D#333333><FONT

color=3D#000000>Cook sp=

aghetti squash using your preferred method (I did it in the oven).

</FONT><=

/FONT></SPAN></P>

<P><SPAN></SPAN><SPAN><FONT face=3DVerdana

color=3D#333333><FONT color=3D#0=

00000>To get some of the liquid out of the spaghetti squash so that the tor=

te wouldn't be too watery, I put it in a colander with a bowl

underneath & nb=

sp;and put a plate & nbsp;on top of the squash. & nbsp;I put something

heavy on=

top of the plate & nbsp;to squeeze the liquid out & nbsp;(same procedure

used =

for dripping & nbsp;yogurt). & nbsp;I left it to "drip" for

several hours while=

I did other things. When I got ready to make the torte, I removed it from =

the colander and put it in a dishtowel and squeezed it and got as much liqu=

id out as I could.</FONT></FONT></SPAN> </P>

<P><SPAN><FONT face=3DVerdana>Brown ground meat in deep fry

pan. </FONT></S=

PAN><SPAN><FONT face=3DVerdana>Drain grease and add Italian

tomato sauce. L=

et reduce until quite thick.</FONT></SPAN> </P>

<P><SPAN></SPAN><SPAN><SPAN><FONT

face=3DVerdana color=3D#333333>Meanwhile,=

heat the oven to 350 degrees F (175 degrees C) and butter a 9x3 inch sprin=

gform pan. </FONT></SPAN></SPAN></P>

<P><SPAN><SPAN></SPAN></SPAN><SPAN><FONT

face=3DVerdana color=3D#333333>Com=

bine parmesan cheese, DCCC, Italian seasoning, and egg whites in a large bo=

wl. Toss with the & nbsp;cooked spaghetti squash & nbsp;to

coat.</FONT></SPAN> =

</P>

<P><SPAN></SPAN><SPAN><FONT face=3DVerdana

color=3D#333333>Press half the <=

SPAN class=3Dyshortcuts id=3Dlw_1213747635_1 style=3D"BACKGROUND: none

tran=

sparent scroll repeat 0% 0%; CURSOR: hand; BORDER-BOTTOM: #0066cc 1px dashe=

d">spaghetti squash</SPAN> mixture in bottom of prepared pan and

top with h=

alf the & nbsp;tomato meat & nbsp;sauce & nbsp;and half the <SPAN

class=3Dyshortc=

uts id=3Dlw_1213747635_2 style=3D"BACKGROUND: none transparent scroll

repea=

t 0% 0%; CURSOR: hand; BORDER-BOTTOM: #0066cc 1px dashed">provolone

cheese<=

/SPAN>. Press remaining spaghetti & nbsp;squash & nbsp;mixture into pan

and top=

with remaining tomato meat & nbsp;sauce. Place remaining provolone cheese

ov=

er the top. </FONT></SPAN></P>

<P><SPAN><FONT face=3DVerdana

color=3D#333333>B</FONT></SPAN><SPAN><FONT fa=

ce=3DVerdana color=3D#333333>ake for 30 minutes. Let stand about 15 minutes=

before cutting.</FONT></SPAN></P><SPAN>

<DIV class=3Dabook><SPAN

class=3Demail><STRONG>Kim</STRONG> <STRONG>Hesche =

</STRONG><A href=3D"mailto:khesche51499@..."

target=3D_blank rel=3Dno=

follow>khesche51499@...</A> <STRONG>Misty</STRONG>

posted last week <=

/SPAN></DIV>

<P></SPAN> & nbsp;</P>

<H1 style=3D"MARGIN: 0in 0in 0pt"><U><FONT

size=3D3><FONT face=3D"Book Anti=

qua"><B><SPAN style=3D"FONT-FAMILY:

Invitation">Spinach Artichoke Casserole=

</SPAN></B><B><SPAN style=3D"FONT-FAMILY:

Georgia"> </SPAN></B></FONT></FON=

T></U></H1>

<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><SPAN

style=3D"FONT-SIZE=

: 14pt; FONT-FAMILY: Georgia"><FONT face=3D"Book

Antiqua"><FONT size=3D3>=

=BD medium onion, chopped</FONT></FONT></SPAN></P>

<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><SPAN

style=3D"FONT-SIZE=

: 14pt; FONT-FAMILY: Georgia"><FONT face=3D"Book

Antiqua"><FONT size=3D3>4 =

T butter</FONT></FONT></SPAN></P>

<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><SPAN

style=3D"FONT-SIZE=

: 14pt; FONT-FAMILY: Georgia"><FONT face=3D"Book

Antiqua"><FONT size=3D3>2 =

pkgs chopped frozen spinach, thawed, well

drained</FONT></FONT></SPAN></P>

<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><SPAN

style=3D"FONT-SIZE=

: 14pt; FONT-FAMILY: Georgia"><FONT face=3D"Book

Antiqua"><FONT size=3D3>1 =

can artichokes (unmarinated), cut into

quarters</FONT></FONT></SPAN></P>

<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><SPAN

style=3D"FONT-SIZE=

: 14pt; FONT-FAMILY: Georgia"><FONT face=3D"Book

Antiqua"><FONT size=3D3>=

=BD cup parmesan cheese</FONT></FONT></SPAN></P>

<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><FONT

face=3D"Book Antiq=

ua"><FONT size=3D3><SPAN style=3D"FONT-SIZE: 14pt;

FONT-FAMILY: Georgia">2 =

cups SCD yogurt </SPAN><SPAN style=3D"FONT-FAMILY:

Georgia">(I prefer Frenc=

h cream, as yogurt makes it a little too watery for

me.)</SPAN></FONT></FON=

T><SPAN style=3D"FONT-SIZE: 14pt; FONT-FAMILY:

Georgia"><FONT face=3D"Book =

Antiqua"><FONT

size=3D3> & nbsp;</FONT></FONT></SPAN></P>

<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><SPAN

style=3D"FONT-SIZE=

: 14pt; FONT-FAMILY: Georgia"><FONT face=3D"Book

Antiqua"><FONT size=3D3>1.=

Preheat oven to 350=B0F .</FONT></FONT></SPAN></P>

<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><SPAN

style=3D"FONT-SIZE=

: 14pt; FONT-FAMILY: Georgia"><FONT face=3D"Book

Antiqua"><FONT size=3D3>2.=

In a large pot, saut=E9 the onion in butter.<SPAN> & nbsp;

</SPAN>Mix with t=

he remaining ingredients and put into a casserole dish.

</FONT></FONT></SPA=

N></P>

<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><SPAN

style=3D"FONT-SIZE=

: 14pt; FONT-FAMILY: Georgia"><FONT face=3D"Book

Antiqua"><FONT size=3D3>3.=

Bake at 350=B0F for 30 minutes.<SPAN> & nbsp; </SPAN>Serve

warm.<SPAN> & nbsp;=

</SPAN></FONT></FONT></SPAN></P>

<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><SPAN

style=3D"FONT-SIZE=

: 14pt; FONT-FAMILY: Georgia"><FONT face=3D"Book

Antiqua"><FONT size=3D3></=

FONT></FONT></SPAN></P>

<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><SPAN

style=3D"FONT-SIZE=

: 14pt; FONT-FAMILY: Georgia"><FONT face=3D"Book

Antiqua"><FONT size=3D3>Se=

rves 6 to 8 people as dip for veggies or

crackers. & nbsp;</FONT></FONT></SPA=

N></P>

<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><SPAN

style=3D"FONT-SIZE=

: 14pt; FONT-FAMILY: Georgia"><FONT face=3D"Book

Antiqua"><FONT size=3D3>"R=

egular people" love with <SPAN class=3Dyshortcuts id=3Dlw_1213743880_0

styl=

e=3D"CURSOR: hand; BORDER-BOTTOM: #0066cc 1px dashed">pita

chips</SPAN> and=

pretzel

chips. & nbsp; & nbsp;</FONT></FONT></SPAN><SPAN

style=3D"FONT-SIZE: 1=

4pt; FONT-FAMILY: Georgia"><FONT face=3D"Book

Antiqua"><FONT size=3D3> & nbsp=

;</FONT></FONT></SPAN></P>

<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><SPAN

style=3D"FONT-SIZE=

: 14pt; FONT-FAMILY: Georgia"><FONT face=3D"Book

Antiqua"><FONT size=3D3>Fo=

r SCD folks, serve with:</FONT></FONT></SPAN></P>

<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><SPAN

style=3D"FONT-SIZE=

: 14pt; FONT-FAMILY: Georgia"><FONT face=3D"Book

Antiqua"><FONT size=3D3>SC=

D crackers (baked cheese crackers great with

it)</FONT></FONT></SPAN></P>

<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><SPAN

style=3D"FONT-SIZE=

: 14pt; FONT-FAMILY: Georgia"><FONT face=3D"Book

Antiqua"><FONT size=3D3>Re=

d peppers (green, yellow, orange okay,

too)</FONT></FONT></SPAN></P>

<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><SPAN

style=3D"FONT-SIZE=

: 14pt; FONT-FAMILY: Georgia"><FONT face=3D"Book

Antiqua"><FONT size=3D3>Ba=

by carrots</FONT></FONT></SPAN></P>

<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><SPAN

style=3D"FONT-SIZE=

: 14pt; FONT-FAMILY: Georgia"><FONT face=3D"Book Antiqua"

size=3D3>Broccoli=

</FONT></SPAN></P>

<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><SPAN

style=3D"FONT-SIZE=

: 14pt; FONT-FAMILY: Georgia"><FONT face=3D"Book Antiqua"

size=3D3>You cann=

ot substitute banana or applesauce for the yogurt in this recipe! & nbsp;

;-)=

</FONT></SPAN></P>

<P class=3DMsoNormal style=3D"MARGIN: 0in 0in 0pt"><SPAN

style=3D"FONT-SIZE=

: 14pt; FONT-FAMILY: Georgia"><FONT face=3D"Book Antiqua"

size=3D3><STRONG>=

Nannette</STRONG> <STRONG>Silvernail</STRONG> <A

href=3D"mailto:fourhammers=

@bellsouth.net" target=3D_blank

rel=3Dnofollow>fourhammers@...</A=

></FONT></SPAN></P>

<P><STRONG></STRONG> & nbsp;</P>

<P><STRONG>Fabulous</STRONG> <STRONG>Ice</STRONG>

<STRONG>Cream</STRONG> <S=

TRONG>Recipes</STRONG></P>

<P>3 flavors: <STRONG>Lemon</STRONG>,

<STRONG>Vanilla</STRONG> and <STRONG>=

Almond</STRONG>. & nbsp; <BR>Made the yogurt per SCD using half

and half.</P>

<P>For each flavor, I used about 1.5 - 2 cups of yogurt.</P>

<P>A little honey to taste. </P>

<P><STRONG>Almond</STRONG>

<STRONG>extract</STRONG> in one batch, </P>

<P> & nbsp; & nbsp;fresh & nbsp;<STRONG>Lemon</STRONG>

<STRONG>juice</STRONG> in =

the second, </P>

<P> & nbsp; and <STRONG>V</STRONG><SPAN

class=3Dyshortcuts id=3Dlw_1213556406=

_0 style=3D"CURSOR: hand; BORDER-BOTTOM: #0066cc 1px

dashed"><STRONG>anilla=

</STRONG> <STRONG>extract</STRONG></SPAN> in the third.

</P>

<P>Pouring each mix into different ice cube trays. & nbsp;

<BR>Once frozen, p=

op them out and put them in 3 different </P>

<P>labeled zip locks. & nbsp; </P>

<P>Putting the cubes through the juicer & nbsp;

<BR><STRONG> Guerin</STR=

ONG> <A href=3D"mailto:kellyham73@..." target=3D_blank

rel=3Dnofollow=

>kellyham73@...</A> <BR></P>

<P><BR> & nbsp;</P></DIV></DIV></DIV></td></tr></table><br>=0A=0A

--0-277812208-1213974350=:53483--