RECIPES for the WEEK 7/4 Have a great SCdiet week-end

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Honey Dill Pickles (an LSCDL Recipe)4 unpeeled* cucumbers, sliced paper thin ½ cup plus 2 tablespoons honey[1] 1 cup white vinegar ½ cup water 2 tablespoons dried dill weed 2 teaspoons white pepperPlace honey, vinegar, dill weed and pepper in a

blender and blend until the dill weed and pepper

are essentially invisible. Pour over the cucumber

slices.Use the water to rinse the remaining spices

out of the blender container, and add it to the mixture.

Stir well. Place a small plate or bowl on top of the

cucumbers to be sure they are completely

submerged in the solution. Cover tightly, and keep

at room temperature for 12 hours. Chill. Wait at

least overnight to eat. Keeps for weeks in refrigerator.Wizop Marilyn L. Alm LouisianaSCDLagniappe@... Refrigerator Dills (an LSCDL Recipe)10-14 whole pickling cucumbers, approximately two inches long3 sprigs dill -or- 2 teaspoons dried dill weed2 cloves garlic, pressed½ cup fresh lemon juiceCold waterIf using dried dill weed, blend it with the lemon juice in a blender.

Otherwise, pack a sterilized jar with the cucumbers, dill and

garlic, alternating layers, leaving ¼ inch headspace. Pour lemon juice over cucumbers and fill jar with cold water.

Seal and refrigerate for about two weeks. These will keep at least six weeks after they are dilled.Variation: use thinly sliced cucumbers, and follow the

directions for the honey dills.* Unless you are well healed, peel the cucumbers first. [1] If honey is not well-tolerated, substitute water, with

saccharin equivalent to the honey, about three teaspoons.Wizop Marilyn L. Alm LouisianaSCDLagniappe@...

s & Beans

Cook Time: 1 hours, 30 minutes to 2 hours @ 300* oven Serves 4 to 6.

1/2 cup chopped onion

1/2 cup ketchup pg.94 in BTVC by Elaine Gottschall

1/4 cup molasses] instead use 1/8 cup honey or saccharine

2 tablespoons brown sugar] instead use 1 tablespoon honey or saccharine

1 tablespoon Dijon mustard

1/2 teaspoon Worcestershire sauce see recipe below

2 [16 oz] Dry Kidney beans or Navy Beans soaked, drained, and cooked soft,

SCD tomato sauce (about 5 cups) pg 114 in BTVC

6 frankfurters see recipe: http://www.scdiet.net/marilyn's%20recipe%203.htm or

pecanbread/message/74852

Mix together onion, ketchup, honey, mustard, and Worcestershire sauce.

Add Kidney beans, stir to blend. Turn mixture into a 2-quart casserole and

bake at 300° for 1 1/2 to 2 hours. Arrange franks on the beans; bake 30 minutes longer.

BREAKING THE VICIOUS CYCLE by ELAINE GOTTSCHALL can be gotten from your library or http://www.scdiet.com/ Chalmers SCDiet@... SCD cookbooks, etc.

Sue & 's Krivelshire Sauce(as Marilyn has dubbed it)...6 anchovy fillets6 large fresh medjool dates pitted and finely chopped2 tsp. finely minced shallots1/2 tsp. finely minced garlic1 - 1 1/2 spice mixture (see below)3 Tbsp. white vinegar1/2 cup dry alcoholic apple cider1 medium bay leafSpice Mixture by Marilyn:1/2 tsp. dried ground ginger1/4 tsp. ground cloves1/4 tsp. ground coriander seeds1/4 tsp. ground allspice1/4 tsp. cayenne pepperIn a small saucepan, mash anchovies and then mix well with dates, shallots, garlic, and spice mixture. Add liquid and mix. Add bay leaf, and bring to a bubble. Turn heat down as low as possible to keep mixture at a very gentle bubble

(you may need to put something between the pot and the burner.) Cook for 20 minutes, then let cool slightly. Whiz until smooth in a blender or with a mixing wand. Refrigerate. The consistency will be fairly thick and won't resemble Worcestershire sauce, so don't worry.The amount of spice mixture required will vary with the strength of the anchovies' flavour, the freshness of the dates, and the dryness of the cider you have available to you.Wizop Marilyn L. Alm LouisianaSCDLagniappe@...

Snow Cones

1 cup of blueberries, boiled them in water, then removed

the berries and used the remaining juice.

Strain the juice through a coffee filter or cheeshcloth to

remove seeds.Return juice to pan and continue to boil down

Add honey. You do not need to boil this down as much

as you do for pancake syrup.It should be thinner, like

snow cone syrup.Pour into a jar and refrigerate till chilled.

Then crush your ice, pour syrup on top and enjoy.You can do this with strawberries or other fruit.We are trying to make watermelon flavor syrup next...

will let you know how it turns out.Diane D. musicd@...