RECIPES for the WEEK 10/31 Have a great SCdiet Halloween week-end

[Guest guest]

Ketchup: tomato juice onion celery bay leaf garlic white vinager touch of cinnamin honey ( optional)Put juice, whole onion, celery bay leaf white

vinager cinnamin in pot cok down. Remove solids

cook down till it splatters. Cool add honey as

desired. Keeps in frig for at least a month, I think.

Sorry I don't have exact proportions, but you ahve

to experiement depending on how much you

make. This is so good non SCD friends and kids

want the recipe... instead of using he stuff rom the

store.Ellen Stanley ellen@...

Meatloaf: ground beef carrots onion avacado ( or egg) any veges left over in the frig zuchini legal spices legal ketchupCook the carrots till you can't stand it anymore.

Cook zucninni till it's mush. Put onion, avacado,

zuchini, and carrot in food processor, along with

left over veges. Puree. If using egg, you can add

at the very end of the puree process) add this to

ground beef. Add ketchup and spices ( I use the

ones that make itailian seasoning, but not the

pre-made stuff) salt and pepper to taste. Bake.Glaze: heat honey and legal ketchup ( half and

half of each) and thicken. Pour over meat loaf.

Bake. WE like this better than the old meatloaf,

and others, non-scd say the same thing.. even

without the honey glaze.Ellen Stanley ellen@...

PS This makes a great meat ball too.. we use it as

" fast food" in our house by making huge batches

and freezing, then we heat in toaster oven.

Honey Lollies

1/4 cup water

1 cup honey

1/2 t cider vinegar

20 drops essential oil of orange or lemon

Grease two cookie sheets with oil and line sucker

sticks up about 3 inches part. This makes approx.

25 lollies.

Boil all except wssential oil until hard ball stage

on a candy thermometer. You can also have a

cup of cold water ready and test for hard ball

stage by dropping a bit in the water. If it forms a

ball in your fingers, it's ready. remove from heat

and add oil flavoring.

Drop by teaspoons on the sucker sticks. Put in

fridge or freezer to set. remove carefully from pans.

To store put between waxed paper and put in a

storage bag or container. They get sft once out of

ridge too long. These are delicious and my 11, 6,

and 5 yo daughters went bonkers over them. I

have to admit so did I. We are all on SCD so it

was a real treat.

Ann bellymamahhi@...

Honey Taffy

2 cups honey

20 - 30 drops of essentail oil

Grease jelly roll pan and counter tops with oil.

Boil honey until soft ball stage. Add oil and put

in a greased pan. Allow to set for 3-5 minutes.

Working quickly, pull out a handful of the honey

mixture and begin stretching and pulling it like

salt water taffy. It turns a light glden color after

being pulled long enough. It wll feel like you

have been doing this forever but the end result is

awesome.

Cut into bite sixed pieces and wrap in waxed

paper cut into squares.

Ann bellymamahhi@...

Pecan/Almond Caramels

1 cup pecan butter

1 cup honey

4 T butter or coconut oil

1 t cinnamon

1 t vanilla

dash salt

Mix all ingredients in a pan and wisk over med

high heat until it thickens and resembles caramel.

Pour into a pan and refridgerate fro 10 minutes.

Cut into squares and eat.

I sometimes add chopped pecans to it to give it

some texture. We prefer the pecan butter because

it reminds us of prailines. We live in the south!!

Ann bellymamahhi@...

Carrot Cupcakes with Marshmallow Frosting

1 cup pecan butter

1/2 cup honey

1 egg

1/2 cup cooked and pureed carrots

1 t baking soda

Mix all ingredients together and pour into cupcake

papers. bake at 375 for 15 - 20 min. Let cool.

I double or triple this recipe. It doesn't make much.

Ann bellymamahhi@...

Marshallow Frosting

2 egg whites

1 cup honey

1 t cider vinegar

1 t vanilla

Put all ingredients into a glass or stainless steel

bowl except vanilla. Place bowl over a hot water

bath on the stove top. With a hand mixer beat at

high speed for about 7 -8 min. It will form stiff

peaks when done.

I like to put a towel over m hand mixer so it

doesn't splatter everywhere.

Allow to cool and pipe or frost cupcakes.

This makes a lot of frosting, we like to put it in the

fridge over night uncovered and the next day it is

just like marshmallow fluff fom a jar.

Ann bellymamahhi@...

Grape Juice Jello is on the Pecanbread.com website.

Ann bellymamahhi@...

Gingerbread Ornaments1/2 cup butter1/2 tsp salt 6 Tbs sugar1/4 tsp baking soda 1/4 brown sugar2 tsp cinnamon 1/2 cup molasses1 1/2 tsp ginger 1 egg2 cups flour2 tsp baking powder Cream butter with sugars, molasses and egg yolk.

Mix all remaing ingredients, except egg white.

Stir into butter mixture to form stiff dough Chill

for 1 hour, then roll out on floured surface to

1/8 inch thickness. Use Christmas cookie cutters

or knife to cut out shapes. Preheat oven to 350

farneheit. Butter cookie sheet. Brush shapes

lightly with egg white. Bake 8 minutes until

crisp. Make a hole 1 inch from the top, then

cool. Icing as you choose. Thread holes with

gold cord. Do not eat these ornaments.How to Make Gingerbread Christmas Ornaments These gingerbread ornaments look and smell

like edible gingerbread - but don't eat them!

They become very hard after they are baked

and are meant to be painted and then hung as

Christmas ornaments. 6 tbsp. shortening 1 cup sugar 1 cup molasses 2 tsp. baking soda 2 tsp. ground cloves 2 tsp. ginger 2 tsp. cinnamon 7 cups flour 1 1/2 cups water Steps: 1. Preheat oven to 350 degrees. 2. Beat shortening and sugar together in a large

bowl. Stir in molasses. 3. Sift baking soda, ground cloves, ginger,

cinnamon and flour together in a large bowl. Stir

this mixture plus water into the sugar and

shortening mixture, alternately adding the water

and baking soda mixture to the shortening mixture. 4. Stir until mixed thoroughly and refrigerate 6-8

hours. 5. Cut dough into three equal pieces, knead each

piece lightly and then use a rolling pin to roll out

each piece to a 1/4-inch thickness. 6. Use holiday cookie cutters made in the shapes

of gingerbread people and houses to cut shapes

out of the dough. 7. Use a medium- to large-sized drinking straw

or the end of a wooden chopstick to make a hole

at the top of each shape. 8. Put cookies on cookie sheets and bake for

about 20 minutes. Turn oven off and allow cookies

to cool in the oven. This will help harden the cookies. 9. Place cookies on racks to completely harden.

Place racks in a cool, dry place and let sit for two

to three days. 10. Coat cookies with clear acrylic or varnish and

allow cookies to dry thoroughly. 11. Paint cookies with acrylic paints as desired.

Allow paint to dry thoroughly. 12. Thread a 5- to 6-inch length of narrow ribbon

or cording through the hole at the top of each

ornament. Knot ends and hang ornaments. Tips: This recipe can be halved. The recipe above makes

approximately 30-40 cookies; the number of cookies

you actually get will depend upon the size of your

cookie cutters. String gingerbread people together to make a

gingerbread garland or a gingerbread wreath. Coat cookies with an additional layer of clear

acrylic or varnish to protect paint. Warnings: Explain to small children that these cookie

ornaments are not to be eaten.

Vegetable juice I take is comprised of:

ALL ORGANIC

celery - 2 bunches

spinach - 2 bunches

parsley - 1 "handful"

ginger - raw, about 4 oz.

KALE - 2 bunches

APPLE

sometimes mixed with yogurt.

This should give you 6-7 days of 8 oz. of juice.

You will be amazed at how great you feel, and

how healthy you will look.

Marsha PLD9568@...