RECIPES for the WEEK 10/10 Marilyn's Have a great SCdiet week-end

[Guest guest]

Salad Dressing "SCDiet" <list@...>

with slightly dripped whole milk goat yogurt and no water 1 tablespoon dried chives1 teaspoon dried parsley1 teaspoon powdered home-dried onion 1/2 teaspoon powdered home-dried garlic 1/8 to 1/4 teaspoon white pepper1/4 teaspoon salt Blend spices into 1 cup yogurt cheese made with half

and half or full cream. Add 1-4 tablespoons of water

to reach desired consistency. If yogurt cheese is a

little thin, reduce water. Cover and refrigerate at least

an hour, better over night if you can stand to wait. A

good thick dipping ranch cheese which goes great

with vegetables and Sue’s crackers. Thin with water

or homemade mayo for use on a salad.3 tablespoons dried chives1 tablespoon dried parsley1 tablespoon powdered onion (home-dried)1.5 teaspoons powdered garlic (home-dried)3/8 to 3/4 teaspoon white pepper3/4 teaspoon salt

I use egg yolks to thicken gravy with.

You can also used pureed roasted onion or other pureed vegetables.

Cheese and Bacon Quiches (an LSCDL Recipe)8 jumbo eggs1 pound mild or medium cheddar, shredded1 pound dry curd cottage cheese or 1 – 2 cups yogurt cheese8 strips of sugar-free bacon, baked very crisp1/2 - 1 teaspoons white pepper1 teaspoon baking soda (optional)1/2 teaspoon salt Place yogurt cheese or dry curd cottage cheese in

a very large bowl. If using DCCC, blend smooth

with a hand blender. Blend yogurt cheese and

eggs into a batter, then add the salt, pepper,

baking soda, and shredded cheese and hand

mix with a spatula. If you do not have a hand blender, you may place

about four eggs and the DCCC in a regular

blender and blend smooth, then add the

remainder of the eggs, the salt, pepper, and

baking soda and blend again. Transfer this

batter to a very large bowl, and proceed as for

the hand blender directions, adding the shredded

cheese, then hand mixing with a spatula. Fill 16 muffin cups about two thirds full of cheese

and egg mixture. Crumble half a slice of bacon

into each cup. Bake quiches in a 325°F oven for 35-45 minutes, or

until not quite firm. Turn off the oven, and let sit in

the cooling oven for about a half an hour. Remove

from oven, and enjoy. Variations:

>If you can’t find a sugar-free bacon, make these

quiches without bacon for a quick breakfast you

can heat in a toaster oven while getting dressed

in the morning.>Omit salt, and substitute shredded prosciutto or

other legal cooked ham for the bacon.>Use different kinds of cheeses to your taste and

tolerance.>Add 1-2 teaspoons of your favorite egg herb mixtures

when you add the salt and pepper.>Notes: these originated as travel food when we got

tired of cold hard boiled eggs for breakfast on our

numerous trips. They fit about four to a quart zip top

bag, and freeze very well, so we also like the keep

them on hand for a quick lunch, served with a salad.>Idiot Cook's Note: The recipe even works if the creator

has a brain short and doubles the eggs, yielding

around 26 quiches instead of 16.

Beef Liver Pate (LSCDL Recipe)1 pound (454 grams) calves liver 1/2 stick (58 grams) butter 1 1/2 cups (355 ml) very dry red wine[1] 1 teaspoon (5 ml) oregano 2 Tablespoons (30 ml) dried minced onion [2] Cut liver into small strips. Melt 1 tablespoon

(15 ml) butter in frying pan[3]. Brown liver

pieces on all sides. Add 1 cup wine, oregano

and onion to pan. Simmer on low for 15

minutes or until thoroughly cooked. Cut r

emaining butter into small pieces. Place

one-quarter of the liver and juices and butter

in blender or food processor. Blend on high

speed till pureed. Add another one-quarter

more liver and butter and blend. Add remaining

1/2 cup wine and blend. Continue to add pieces

of liver and butter until blended to smooth paste.

Be careful to rest blender from time to time so

that motor is not taxed. Serve with SCD bread

or crackers. [1] Many pate recipes, especially when building

up the blood, call for port, which can have added

sugars to it. Thus, we use a very dry red wine.[2] Or use 4 tablespoons (60 ml) finely minced

fresh onion if you cannot dry your own. If using

fresh onion, sautee it for a few minutes in the

butter before beginning to brown the liver.[3] Cooking in a cast iron skillet will help add

extra iron.

Soft Spreadable Butter

With a hand mixer, whip together 1 stick room temperature

butter and 1/2 cup Oive oil. Place in a suitable storage container,

and refrigerate. You can use any kind of oil except coconut,

because coconut is solid, like butter, at refrigerator

temperatures. I often make a large batch, using a pound of butter and 2

cups of oil, then store it so I don't have to haul out the mixer

quite as often. I also add a 400 IU Vitamin E capsule to the

mix to help keep the oil from oxidizing, though this is not

strictly necessary. Olive oil makes an interesting, "Italian" flavored spread.Grapeseed oil is a very mild oil.Some people recommend flax oil, although that can go rancid

so easily. <g> You can experiment with different kinds of oil, depending

on what your personal tastes and nutrition requirements are.

I learned of this recipe about 25 years ago, long before I went

SCD. Loads cheaper buying my own butter and stretching it than

paying the manufacturers for their packaging!

Cheese Sauce (an LSCDL Recipe)1 stick butter2 large eggs4-6 ounces legal cheese, shredded1/4 - 1/2 cup yogurt cheese1/4 - 1/2 cup water or broth Melt butter in the top of a double boiler. Allow to cool to “finger

temperature”, i.e., still liquid, but not cooking hot. Add eggs and

whisk together until smooth and velvety – a stick blender with

detachable whisk is very useful for this. Place mixture over gently steaming water and whisk briskly for

6-9 minutes. Detaching the whisk from the stick blender and

using it works very well – it does not need to be beaten fast, but

you cannot leave it for any reason or you will have scrambled

eggs in butter. The mixture will thicken very suddenly. When it

does, continue heating for a few more seconds, whisking to be s

ure all the egg is cooked. Add the shredded cheese (I like a mixture of mild and sharp

cheddar; a mix of cheddar and Swiss is also tasty, or cheddar

and parmesan.) Continue whisking while cheese melts. The

cheese will tend to clog up your whisk, so you’ll need to whack

it on the side of the pan from time to time to get the cheese

out where it can melt. When the cheese is melted completely, add the yogurt cheese

and blend completely. Now add water or broth until the sauce

reaches the desired thickness. If it will be used with steamed or

boiled vegetables, it should be somewhat thick as there will be

additional water on the vegetables.Delicious on various vegetables. Variations: >Do not thin. Instead, remove from heat after cheese is melted

and incorporated, and chill. Makes a great cheese spread for

Sue’s Crackers, almond bread or (when tolerated) celery

sticks and other raw vegetables.>Sauté peeled, seeded, and chopped mild or jalapeño peppers

until tender. Add to un-thinned sauce for chili con queso.>Make sauce with all Swiss cheese. Add chopped dill pickles.

Chill. Spread on SCD bread.>Substitute wine or broth for the butter. Note: dry white wine

works best for this. Red wine tends to make a strange pinkish-

orange sauce, especially if using yellow cheddar.

Brie Cheese Sauce (an LSCDL Recipe)8 ounces peeled weight brie cheese (12 ounces in the rind)2 sticks (eight ounces) butter1 cup half & half yogurt cheese or 8 ounces dry curd cottage

cheese, whipped smoothPlace peeled brie in top of a double boiler. Place butter on top.

Cover, and heat over gently simmering water until brie is very

soft and butter is completely melted. Remove from heat. Whisk brie and butter together. Add yogurt

cheese (or whipped smooth dry curd cottage cheese) and whisk

until smooth. Heat gently until warm, whisking.This sauce can be made ahead, but it does tend to separate

when re-warmed, so be prepared to whisk it back into shape.

Mix with vegetables, or serve on top.Or SCD bread in chunks.

Wizop Marilyn L. Alm LouisianaSCDLagniappe@...