Guest guest Posted November 5, 2007 Report Share Posted November 5, 2007 Hi all, I just realized this morning that Thanksgiving is only about 3 weeks away and I'd best get started with planning. WHERE do I get an SCD legal turkey? The ones at the grocery store all seem injected with a solution of salt and sugar. Are the individual pieces (drumstick, wings etc.) that one can buy NOT injected? I didn't see anything about a solution on the packages of those. I may have to cook some separate pieces for my dd. Advice, please? Beyond that, what's it going to look like? Crustless SCD pumpkin " pie " , butternut squash " sweet potato " casserole, green beans with mushrooms, gravy made with reduced stock and yogurt, cranberry nut muffins, mashed potatoes for the non- scders and perhaps some mashed acorn squash as a potato substitute. SCD legal cranberry jelly. I made a really good pumpkin dish the other day: 3 cups of pumpkin flesh, chopped onion and mushroom...mixed the pumpkin with 4 eggs in the food processor, added salt and pepper and sage, stirred in the chopped onion and mushroom, and baked in a casserole dish. It had the same flavor as cornbread sage stuffing....almost. It was good, and very fall-ish. My daughter gobbled it up. Any tips or advice from the veterans on this list? Alana mom to dd Asperger's SCD since 9-15-07 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2007 Report Share Posted November 5, 2007 Hi, Alana, Do you have any actual butcher shops near you? Check those out. I ordered a turkey from a local health food store that takes orders once a year and gets the turkeys from a farm a little ways out of town. We have until the end of this week to order. The local organic farmer's market here also takes orders, but their deadline is over. Just telling you these details so you know you may have to act fast. Are you near a Whole Foods market? mom to -12 SCD 4/23/04 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2007 Report Share Posted November 5, 2007 At 07:07 AM 11/5/2007, you wrote: >I just realized this morning that Thanksgiving >is only about 3 weeks away and I'd best get started with planning. See my Holiday recipes here: http://www.pecanbread.com/recipes/thanksgiving.html I also have a dairy-free, though not egg-free pumpkin cake recipe. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2007 Report Share Posted November 5, 2007 Is there a recipe for a pie crust? " Wizop Marilyn L. Alm " wrote: At 07:07 AM 11/5/2007, you wrote: >I just realized this morning that Thanksgiving >is only about 3 weeks away and I'd best get started with planning. See my Holiday recipes here: http://www.pecanbread.com/recipes/thanksgiving.html I also have a dairy-free, though not egg-free pumpkin cake recipe. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 6, 2007 Report Share Posted November 6, 2007 Hi April, Two pie crust recipes: http://www.scdrecipe.com/recipes-pie/eggfree-dairyfree-pie-crust/ http://www.scdrecipe.com/recipes-pie/dans-awesome-pie-crust/ Sheila, SCD Feb. 2001, UC 23yrs, OCOD 22yrs mom of and -- In pecanbread , April wrote: > > Is there a recipe for a pie crust? > > " Wizop Marilyn L. Alm " wrote: At 07:07 AM 11/5/2007, you wrote: > >I just realized this morning that Thanksgiving > >is only about 3 weeks away and I'd best get started with planning. > > See my Holiday recipes here: > > http://www.pecanbread.com/recipes/thanksgiving.html > > I also have a dairy-free, though not egg-free pumpkin cake recipe. > > — Marilyn > New Orleans, Louisiana, USA > Undiagnosed IBS since 1976, SCD since 2001 > Darn Good SCD Cook > No Human Children > Shadow & Sunny Longhair Dachshund > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 6, 2007 Report Share Posted November 6, 2007 At 12:00 PM 11/5/2007, you wrote: >Is there a recipe for a pie crust? Graham Cracker Pie Crust (LSCDL Recipe) 1 ¼ cups pecan flour ¼ cup honey 3 tablespoons softened butter ½ teaspoon cinnamon ¼ teaspoon ginger teaspoon nutmeg Place pecan flour in large mixing bowl. Stir in spices and mix well. Add butter and honey, and mix thoroughly with a fork until lumps form and all flour is incorporated. Scrape mixture into a well-buttered pie pan and press against the bottom and sides to make a pie crust. If this is to be used with a refrigerator filling, like lemon chiffon, you may wish to bake it for about 15 minutes at 325°F, then cool before adding filling. For a baked pie, such as pecan pie, simply add the filling and bake along with the pie. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Recipe from Louisiana SCD Lagniappe (forthcoming) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 4, 2007 Report Share Posted December 4, 2007 Marilyn, I see that all the spices show how many teaspoons, except the nutmeg. Is it assumed as 1 tsp or is there a fraction missing? I want to use it for a regular cheesecake. Would I need to pre-bake the crust first? Bonita > >Is there a recipe for a pie crust? > > > Graham Cracker Pie Crust (LSCDL Recipe) > > 1 ¼ cups pecan flour > ¼ cup honey > 3 tablespoons softened butter > ½ teaspoon cinnamon > ¼ teaspoon ginger > teaspoon nutmeg > > Place pecan flour in large mixing bowl. Stir in > spices and mix well. Add butter and honey, and > mix thoroughly with a fork until lumps form and all flour is incorporated. > > Scrape mixture into a well-buttered pie pan and > press against the bottom and sides to make a pie crust. > > If this is to be used with a refrigerator > filling, like lemon chiffon, you may wish to bake > it for about 15 minutes at 325°F, then cool > before adding filling. For a baked pie, such as > pecan pie, simply add the filling and bake along with the pie. > > > > — Marilyn > New Orleans, Louisiana, USA > Undiagnosed IBS since 1976, SCD since 2001 > Darn Good SCD Cook > No Human Children > Shadow & Sunny Longhair Dachshund > Recipe from Louisiana SCD Lagniappe (forthcoming) > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 4, 2007 Report Share Posted December 4, 2007 At 08:49 PM 12/4/2007, you wrote: >I see that all the spices show how many teaspoons, except the >nutmeg. Is it assumed as 1 tsp or is there a fraction missing? > >I want to use it for a regular cheesecake. Would I need to pre-bake >the crust first? Bonita, It's 1/8 teaspoon nutmeg. If the cheesecake is one you are baking, I wouldn't bother baking the crust first. — Marilyn New Orleans, Louisiana, USA Undiagnosed IBS since 1976, SCD since 2001 Darn Good SCD Cook No Human Children Shadow & Sunny Longhair Dachshund Recipe from Louisiana SCD Lagniappe (forthcoming) Quote Link to comment Share on other sites More sharing options...
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