Guest guest Posted November 19, 2001 Report Share Posted November 19, 2001 Al, Congratulations on your surgery! I so hope you are feeling well. Magruder is starting a recipe spot on the main Duodenalswitch.com site in the message boards. I am looking forward to people contributing over there. Catch you on the other side! Hugs, Theresa Dr. Jossart 4 hours to go! > I was wondering if there is a web site with recipies for post-op > patients. I had a DS last Tuesday and am starting to eat solids, but > I am single and not very creative when it comes to meals. (That's how > I go to where I am at now) Specifically, I am looking for easy to > make and good tasting recipies in small portions. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 19, 2001 Report Share Posted November 19, 2001 Here is A Haggis recipe......IMHO...I would rather eat the south end of a north bound mule, than Haggis! Ingredients 1 Sheep's stomach, thoroughly -cleaned The liver, heart, and lights - (lungs 1 lb Beef suet 2 lg Onions 2 tb Salt 1 ts Freshly ground black pepper 1/2 ts Cayenne or red pepper 1/2 ts Allspice 2 lb Dry oatmeal (the -old-fashioned, slo 2 Or 3 cups broth (in which -the liver Cooked) Utensils 4 qt Pot with lid Instructions What you need: Canning kettle or a large spaghetti pot, 16- to 20 quart size with a lid to fit it Meat grinder Cheesecloth What to do: If the butcher has not already cut apart and trimmed the heart, liver and lungs, do that first. It involves cutting the lungs off the windpipe, cutting the heart off the large bloodvessels and cutting it open to rinse it, so that it can cook more quickly. The liver, too, has to be freed from the rest. Put them in a 4-quart pot with 2 to 3 cups water, bring to a boil, and simmer for about an hour and a half. Let it all cool, and keep the broth. Run the liver and heart through the meat grinder. Take the lungs and cut out as much of the gristly part as you easily can, then run them through the grinder, too. Next, put the raw beef suet through the grinder. As you finish grinding each thing, put it in the big kettle. Peel, slice and chop the onions, then add them to the meat in the kettle. Add the salt and spices and mix. The oatmeal comes next, and while it is customary to toast it or brown it very lightly in the oven or in a heavy bottomed pan on top of the stove, this is not absolutely necessary. When the oatmeal has been thoroughly mixed with the rest of it, add the 2 cups of the broth left from boiling the meat. See if when you take a handful, it sticks together. If it does, do not add the third cup of broth. If it is still crumbly and will not hold together very well, add the rest of the broth and mix thoroughly. Have the stomach smooth side out and stuff it with the mixture, about three-quarters full. Sew up the openings. Wrap it in cheesecloth,so that when it is cooked you can handle it. Now, wash out the kettle and bring about 2 gallons of water to a boil in it. Put in the haggis and prick it all over with a skewer so that it does not burst. You will want to do this a couple of times early in the cooking span. Boil the haggis gently for about 4 or 5 hours. If you did not have any cheesecloth for wrapping the haggis, you can use a large clean dishtowel. Work it under with kitchen spoons to make a sling with which you can lift out the haggis in one piece. You will probably want to wear lined rubber gloves to protect your hands from the hot water while you lift it out with the wet cloth. (You put the dish cloth in the pot only after the haggis is done; you do not cook the towel with the haggis as you would the cheesecloth.) Note: Even if the butcher has cleaned the stomach, you will probably want to go over it again. Turn the stomach shaggy side out and rinse. Rub it in a sinkful of cold water. Change the water and repeat as many times as necessary, until the water stays pretty clear and handling it does not produce much sediment as the water drains out of the sink. - - - - - - - - - - - - - - - - - - > Okay, Theresa - > > When you get back, I hope your first order of business will be to post the > recipe for DS HAGGIS! > > Best- > > Nick Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 19, 2001 Report Share Posted November 19, 2001 > I was wondering if there is a web site with recipies for post-op > patients. I had a DS last Tuesday and am starting to eat solids, but > I am single and not very creative when it comes to meals. (That's how > I go to where I am at now) Specifically, I am looking for easy to > make and good tasting recipies in small portions. I am not very creative either. I can tell you that I LOVE canned chicken. It is in the same section as canned tuna at the grocery store. I get the white and dark meat. It is great to add with chicken broth for a nice plain soup or I make some chicken salad out of it. The can is small enough to make a couple of meals when you are a fresh pre-op but these days I can almost eat a whole can myself. It is a great way to get jucy chicken without cooking it from scratch. I hope you like it. Machelle Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 19, 2001 Report Share Posted November 19, 2001 I have had haggis, and it is not as bad as some would lead you to believe, but I didn't know what was in it. > > Okay, Theresa - > > > > When you get back, I hope your first order of business will be to > post the > > recipe for DS HAGGIS! > > > > Best- > > > > Nick Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 20, 2001 Report Share Posted November 20, 2001 No, it was in Edenbourough > Hi Al - > > If you had haggis in the US it probably didn't have in it what you " didn't > know was in it! " > > Best- > > Nick in Sage Quote Link to comment Share on other sites More sharing options...
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