Re: stuffed eggplant recipe-to

[Guest guest]

You asked if I have had any flare ups since I started the SCD -

I have not had many bad times, but I have made some mistakes with the

diet. With this support group and rereading the book over and over,

I am getting better about staying exactly on the plan. I have also

mistakenly eaten some things in restaurants that I thought were

completely OK and then found that something was added, or just got a

stomach ache and not known why. Also, I have cheated, on purpose, a

few times, once in Italy this past summer when I ate three gelatos in

one day, frustrated that I couldn't have pasta and then at Christmas

with ice cream, I think just in defiance. I have never cheated with

bread/wheat products because they are supposed to be so damaging.

Most of the past 2.7 years have been very good with few stomach

aches and rare diarrhea. My doctor says I am his healthiest patient

and finally acknowledges the SCD plan as successful and is even

giving my email to some of his other patients. This has come a long

way from the first year when he wouldn't even look at Elaine's book.

Finally, I'm going in for another colonoscopy Wednesday to see

if the disease is active at all. If not, he will take me off my

medication completely. We'll see.

Ginger Caro

Crohn's 2.7 years

SCD 2.7 years

> >

> > Hi,

> > I made this for dinner last night, and thought it was wonderful.

> I thought I would share the recipe with you. It's from one of my

> favorite cookbooks...land o lakes- treasury of country heritage

meals

> and menus

> >

> > 12 oz of bulk pork sausage

> > 2 medium eggplants

> > olive oil

> > 8 0z or 2 cups of sliced fresh mushrooms

> > 1/4 cup medium chopped green pepper

> > 1/4 cup medium chopped red pepper

> > 1 small chopped onion

> > 2 garlic cloves chopped

> > 1/2 Cup grated parmesan cheese

> > 1 tsp basil

> > 1/8 tsp salt

> > 1/8 tsop pepper

> > 1 Cup shredded cheddar cheese

> >

> > Heat oven to 350 degrees.

> > In a skillet cook sausage until browned-drain fat-set aside

> > Cut eggplants in half lenghtwise.

> > Remove and cube pulp. leaving 1/4 inch shell

> > In same skillet heat oil, add eggplant pulp and other vegtables

> above.

> > Cook until soft.

> > In a bowl combine meat, vegtables, and parmesan cheese.

> > Spoon into eggplant shells.

> > Sprinkle with cheddar cheese.

> > Bake for 45 minutes until eggplant is tender.

> >

> > sandy

> > scd for 3 months

> > uc since 2004

> >

> >

> >

> >

> >

> >

> > ---------------------------------

> > Looking for last minute shopping deals? Find them fast with

Yahoo!

> Search.

> >

>

>

>

>

>

>

> ---------------------------------

> Be a better friend, newshound, and know-it-all with Yahoo! Mobile.

Try it now.

>