2 lbs. carrots - approx 12-15 medium sized (1080g = 346mg)
1/2 c. Hellman's mayonnaise (64mg)
pinch Kosher salt (free)
1/3 c. sugar (free)
1/2 c. canned, crushed pineapple - thouroughly drained of all liquid (15mg)
1/2 c. dark raisins (48mg)
2 tsp. curry powder (optional) (18mg)
1 tsp. minced garlic (3g = 5mg)
pinch celery seed and/or caraway seed (1/2 tsp = 6.5mg)
Wash carrots and peel if necessary. Cut into wide, noodle-shaped strips. In a large bowl, whisk mayo, salt, pineapple, raisins, curry, garlic and celery seed. Add the carrots and toss to combine. Serve immediately, or refrigerate for one hour and serve cold.
Sunday, November 11, 2007
April's Churned Vanilla Custard Ice Cream
1 pkg. (4 serve size) cook type Jell-O pudding & pie mix (0mg phe)
1/3 c. sugar (0mg phe)
1/2 tsp. vanilla extract (0mg phe)
1/2 c. (120 mg) heavy whipping cream (122 mg phe)
3 1/2 c. liquid non-dairy creamer (194.04 mg phe) - we used Coffeemate Original
1-2 c. yellow food coloring (0mg phe)
Heat pudding mix, sugar, and 2 c. non-dairy creamer in a medium sauce pan on high heat until it reaches a boil. Reduce heat to medium high and stir constantly for about 5 minutes. Cover and chill thoroughly - several hours or overnight. Pour chilled custard into 2 qt. ice cream maker. Mix in 1 1/2 c. non-dairy creamer and 1/2 c. whipping cream. Add vanilla extract and food coloring. Freeze according to manufacturers instructions. Transfer to plastic freezer container and freeze until firm.
1/3 c. sugar (0mg phe)
1/2 tsp. vanilla extract (0mg phe)
1/2 c. (120 mg) heavy whipping cream (122 mg phe)
3 1/2 c. liquid non-dairy creamer (194.04 mg phe) - we used Coffeemate Original
1-2 c. yellow food coloring (0mg phe)
Heat pudding mix, sugar, and 2 c. non-dairy creamer in a medium sauce pan on high heat until it reaches a boil. Reduce heat to medium high and stir constantly for about 5 minutes. Cover and chill thoroughly - several hours or overnight. Pour chilled custard into 2 qt. ice cream maker. Mix in 1 1/2 c. non-dairy creamer and 1/2 c. whipping cream. Add vanilla extract and food coloring. Freeze according to manufacturers instructions. Transfer to plastic freezer container and freeze until firm.
April's Slippery Dumplings
1 c. Cambrooke Foods all purpose baking mix (2mg)
2 TBS. shortening (0 mg)
1/4 c. water
1/4 tsp. salt
1-2 cans Swanson veggie broth (0mg)
1/4 c. peas (optional) (72 mg)
Mix above ingredients together, minus the broth and peas, to form dough - you may need a little more baking mix or a little less water to get desired consistency.
Use a lot of baking mix on cutting board and roll out dough to desired thickness. The thicker they are, the longer they take to cook. Cut into dumplings with a sharp knife. Bring broth to a rolling boil. Carefully drop in the dumplings. Cook dumplings through. Remove from water. Add peas to the dumplings and allow to sit until peas are heated through.
2 TBS. shortening (0 mg)
1/4 c. water
1/4 tsp. salt
1-2 cans Swanson veggie broth (0mg)
1/4 c. peas (optional) (72 mg)
Mix above ingredients together, minus the broth and peas, to form dough - you may need a little more baking mix or a little less water to get desired consistency.
Use a lot of baking mix on cutting board and roll out dough to desired thickness. The thicker they are, the longer they take to cook. Cut into dumplings with a sharp knife. Bring broth to a rolling boil. Carefully drop in the dumplings. Cook dumplings through. Remove from water. Add peas to the dumplings and allow to sit until peas are heated through.
April's Hot Dogs
2 4 oz. jars of baby food (carrots, squash, sweet potatoes - any combo)
1 1/2 c. Cambrooke Foods baking mix
1/2 c. instant potato (dry)
1 TBS. egg replacer
Garlic powder & CF Chicken Consomme to taste
Mix everything together. Roll dough into hands to form a snake-like line. Lay a long line of dough on saran wrap. Wrap saran wrap around the dough several times very tightly. Use cooking strings to tie off the ends and several places throughout the line to create hot dog sized pieces. When done tying knots, put entire line of hot dogs in boiling water with saran wrap for 10-15 minutes. Take hot dogs out of pot. Cool, unwrap saran wrap, and freeze for future use.
1 1/2 c. Cambrooke Foods baking mix
1/2 c. instant potato (dry)
1 TBS. egg replacer
Garlic powder & CF Chicken Consomme to taste
Mix everything together. Roll dough into hands to form a snake-like line. Lay a long line of dough on saran wrap. Wrap saran wrap around the dough several times very tightly. Use cooking strings to tie off the ends and several places throughout the line to create hot dog sized pieces. When done tying knots, put entire line of hot dogs in boiling water with saran wrap for 10-15 minutes. Take hot dogs out of pot. Cool, unwrap saran wrap, and freeze for future use.
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