RECIPES for the WEEK 12/26 Have a great SCdiet week-end�

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Creole Ketchup Recipe (LSCDL Recipe)

¼ cup olive oil3 medium yellow onions, chopped6 cloves garlic, minced3 pounds ripe tomatoes, choppedcup apple cider vinegar½ cup honey¼ teaspoon cloves¼ teaspoon allspice1 tablespoon Creole mustard1 tablespoon salt (optional)2 teaspoons black pepper4 bay leavesIf you have a food mill, wash and quarter the tomatoes, removing stem ends. If you do not have a food mill, wash, peel, and seed the tomatoes, removing

stem ends. Set aside.In a large sauce pan, sauté onions for 8-10 minutes until they are translucent and just beginning to brown. Add the garlic, and cook another minute or so. Add remaining ingredients, stir well, and bring to a boil.Reduce heat and simmer for 1 hour, stirring occasionally. Cool sauce slightly, then process it through the food mill to remove skins and seeds. Or, if you have already peeled and seeded the tomatoes, remove the bay leaves, purée the mixture in a blender or food processor until smooth. Return sauce to saucepan and replace the bay leaves.Simmer for another 45 minutes to an hour, stirring occasionally, until very thick. Cool, then either seal in sterilized jars or place in containers suitable for freezing.Makes about three cups, depending on how juicy your tomatoes are, and how thick you like

your ketchup.For the perpetually short of time, just before you go to bed, place olive oil in a crock pot on low heat. Layer tomatoes, onions, and garlic in the pot, sprinkling spices and (optional) salt as you go.Cook covered on low heat over night.In the morning, remove bay leaves, process mixture in food mill or blender, and return to crock pot.Continue simmering uncovered until it reaches the desired thickness. Store as above.Wizop Marilyn L. Alm LouisianaSCDLagniappe@...

Egg Nog Ice Cream (LSCDL Recipe)3 cups crème fresh[1]6 egg yolks1/2 cup honey1 tablespoon double vanilla extract* 1/2 teaspoon ground nutmegBeat egg yolks with honey, vanilla and nutmeg until smooth.

Heat mixture in a double boiler over gently simmering water,

stirring constantly until it thickens. Remove from heat and

allow to cool completely. Add to crème fresh and mix well.

Pour into ice cream maker and process for 30-45 minutes. If you do not have an ice cream maker, be sure you mix the

ice cream in a large metal bowl, and that you have room for

the bowl in your freezer. When the ice cream mixture is well

blended, place the bowl in the freezer. In about 15-20 minutes,

go in and scrape the frozen mixture from the sides of the bowl

and mix it briefly with the rest of the mixture. Repeat this until

the mixture is all frozen, and about the texture of commercial

soft-serve ice cream. Then proceed as below.Meanwhile, line a loaf pan with plastic wrap. Place one piece

of wrap in the loaf pan one way, over hanging the edges, and

another at 90 degrees, also overhanging the edges. A third

hand is strongly recommended during the plastic wrap

procedure. When you are ready to kill something because

the wrap won’t go in, and repeatedly sticks to itself, remind

yourself of how good the ice cream will taste. Scoop the

ice cream in and press with the back of a spoon or spatula

to make sure there are no air holes, and then smooth the

top. Fold the plastic wrap gently over the top, and place

loaf pan in the freezer to become quite solid. Take the

ice cream out of the freezer 5-10 minutes before serving

so that it softens enough to slice. 35% milk fat cream (heavy,

or whipping cream) yogurt, drained. For a slightly lighter ice

cream, use half and half yogurt cheese.*In place of double

vanilla extract: Take a 2 inch piece of vanilla bean and

split lengthwise. Add to egg mixture while heating, along

with 1 tablespoon of regular vanilla extract. When cool,

remove vanilla bean and scrape out seeds. Add these to the

ice cream mixture.Note: Make Pecan Meringue Cookies with the leftover egg

whites from this ice cream. You will get a LOT of cookies!Wizop Marilyn L. Alm LouisianaSCDLagniappe@...

Old Jerusalem Zucchini Pancakes Adapted from ''The Delights of Jerusalem'' by

Rena Valero (Steimatzky, 1985) Total time: 1 hour 6 zucchini (3 pounds) Salt and freshly ground pepper to taste 1 onion, peeled and diced 2 tablespoons chopped parsley 2 tablespoons chopped dill 2 large eggs 1/2 cup matzoh meal instead use Nut flour +1 tablespoon vegetable oil and oil for frying. Grate the unpeeled zucchini, place over a strainer,

sprinkle with salt and drain for a half-hour.

Squeeze to remove remaining liquid. In a mixing

bowl, place the zucchini, salt and pepper, onion,

parsley, dill, eggs, matzoh meal and 1 tablespoon

oil. Form into small patties. In a heated skillet,

pour a thin layer of vegetable oil. When sizzling,

fry the pancakes for a few minutes on each side.

Drain and serve. Yield: 20 patties.

Mara Schiffren alcibiades@...

LEEK LATKES

http://query.nytimes.com/gst/fullpage.html?res=9E06E1DC153DF935A25751C1A96E958260

6 leeks (about 2 pounds) 2 tablespoons extra virgin olive oil, plus more for frying 1 large onion, peeled and diced 6 cloves garlic, or to taste, peeled and diced 4 shallots, peeled and diced 1/3 cup pine nuts 1/2 bunch cilantro (about 1 cup), diced 2 large eggs 1/3 cup Parmesan cheese Salt and freshly ground pepper to taste 1/2 cup bread crumbs or matzoh meal, plus 1/3 cup for

coating. Cut leeks lengthwise, and wash them well to

remove any grit. Dice the leeks, and either steam

them or place them in boiling salted water for

about 5 to 7 minutes, or until they are tender.

Drain leeks well, pressing them in a dish towel to

remove any excess water.Heat oil in nonstick

frying pan, and add onion, garlic and shallots.

Saute until soft, about 5 minutes.Heat oven to

350 degrees. Place pine nuts on a baking pan, and

toast for a few minutes until evenly browned.

Place leeks, onion, garlic, shallots, pine nuts,

cilantro, eggs and cheese in a mixing bowl, and

blend well, adding salt and pepper to taste. Add

about 1/2 cup bread crumbs, or enough to bind.

Take about 1/4 cup of the leek mixture, and make

a patty 2 inches in diameter. Coat patty with

bread crumbs, and repeat with remaining mixture.

Coat a nonstick frying pan thinly with remaining

olive oil, and fry the patties for a few minutes on

each side. (For cocktail-size patties, use 1 teaspoon

of mixture.) Drain on paper towels.

Mara Schiffren alcibiades@...

Beautiful Custard

1 Butternut type Winter squash.

1 egg beaten [could add more if more protein is wanted]

2/3 cup chopped pecans

*4 T honey [* I used only 2, was plenty.

Could easily skip the honey if candida is acting up.

Add some vanilla, cinnamon, nutmeg. Yum. ]

**1 cup cream [** I am using yoghurt. Could use dccc.

Sounds like it would be fine with no dairy too.]

4T melted butter

1/2 cup raisins [oops: I've used 1 cup!]

Split squash in half, place on baking sheet with 1 inch water. Bake at 375 until soft about 45 minutes. When cool, scoop out flesh in m. cup, recipe calls for 4 cups cooked squash. Mix all ingredients. I used food processor, then mixed in raisins and nuts

Pour into 4 custard cups [i use 1 baking [pyrex/corning] bowl.]

Bake @ 375 for 20 minutes.

A swell bkfast, and could easily be doubled.

Ruth Hirsch partner-in-healing@... Hudson Valley, NY

Minty Peas

Heat 1 pkg (10 oz.) frozen peas with out sugar.

Drain the water out.

Stir in 1 Tbs. butter.

1 Tbs. chopped fresh mint.

Lemon Broccoli

Heat 1 pkg. (10 oz) frozen broccoli florets.

Drain the water out.

Stir in 1 Tbs. butter.

1 Tbs. drained capers.

1 grated lemon zest.