Re: Re: stuffed eggplant recipe-note on sausage

[Guest guest]

yeah, I kept looking in the sausage isle for bulk sausage- and found all the sugar mixtures and got really confused....but really you just want ground pork that you find in the hamburger area. It's just plain ground pork..if you don't see it ask the butcher to grind some. Maybe some newbies get confused with this too if unfamiliar to cooking. Then you can add whatever spices you like to the ground pork to make sausage. yes, I think the breakfast sausage recipe from one of the scd books is what I follow too. ( has dates and applejuice) I make up a few pounds of it, make mini patties ( 1/4 of a palm size) and freeze in small batches. yum, yum, yummy! Hope this helps to those of you starting out. sandy scd 3 months uc since 2004 ps. Ginger, since you started scd when you were diagnosed with crohns, do you feel you have controlled your symptoms

consistantly or do you still have ups and downs? I feel so good now at 3 months...I don't want to imagine any more flares, and feeling good has put me back into denial that I even have colitis."ginger.caro" wrote: I have a difficult time finding ready made sausage that doesn't have added sugars in various forms. The only type I've found was in an Italian food store where the man made it fresh. But that was on a trip to Michigan. I live in Florida. So I make my own sometimes.

Theres a really great recipes in one of the SCD cookbooks.Ginger CaroCrohn's 2.7 yearsSCD 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.>

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