Italian Dressing
Recipe By : typed into MC by Shane Ludwig
Nadine's Bbq Sauce
Recipe By : typed into MC by Shane Ludwig
Rick's recipe sounds good! Here's mine:
Boil 1 lb. pasta and, meanwhile, saute 3/4 c. diced leaks, 4 cloves crushed
garlic and 1 t. crushed red pepper flakes in 2 T. olive oil until
translucent.
Add 1/2 c. dry white wine and cook 1 minute. Add 1 1/2 c. chopped fresh
tomatoes (or use a can of whole tomatoes, seeded, diced and drained) and 2
bay
leaves and cook 5 minutes. Remove bay leaves and add 8 fresh basil leaves,
minced, and the drained cooked pasta. Toss. Cook 2 minutes.
Serve hot but do_not_add cheese.
Gail
Nadine's Bbq Sauce
Recipe By : typed into MC by Shane Ludwig
> Here's a salad dressing recipe that I think is good, and I hope has all
> legal ingredients.
>
> 3 Tbsp vinegar (flavored if desired - I use red wine vinegar)
> 2 Tbsp olive oil
> 6 packets of Equal
> dash of salt and pepper
> celery seed
>
> Combine all ingredients. Shake well before using. This makes
> approximately 6 oz.
DIABETIC BREAD & BUTTER PICKLES
7 lbs. cut up sm. cucumbers
1 1/2 lbs. sliced onions
Weigh above after peeling and slicing. Sprinkle with 1/2 cup salt =
and 2 trays of ice cubes and leave overnight. Next morning drain =
vegetables well and add them to the following. Mix: 4 tsp. celery seed =
3 tsp. turmeric 3 tsp. mustard seed 1/2 c. artificial sweetener Let =
come to a boil and boil 15 minutes. Stir and turn over vegetables while =
cooking. Put into hot sterilized jars and seal while hot. Makes 6 pint =
jars full. Do not eat for about 10 days.
Ketchup
I use the Heinz Light Harvest Ketchup. It has 2g sugar per tablespoon as
opposed to 4 in the regular. I tried making it once and while the result was
better than Westbrae I found that the recipe made so much that I couldn't use
it all in a reasonable length of time and making a smaller amount isn't time
effective. The Heinz is also low sodium and I have to have that for my
husband anyway. I rationalize using it myself since I only use a little and I
always use it on protein and/or fatty foods ;^)......Gail
This is a recipe for ketchup from the book, "Busting Sugar". I have arecipe for barbecue sauce for ribs that uses Ketchup and I substituted
this and it was good.
KETCHUP
1 - 15 oz. Tomato sauce (no sugar kind)
4 pkgs. equal
1 TBLS vinegar
1 lg toe roasted garlic (optional)
Bring to a slow boil, stirring, stirring, stirring. Cook until it is
reduced by 1/2 to 1/4 or until desired consistency.
Dick
Catsup, ketchup, which is SB legal and has no artificial ingredients:
You need cheesecloth, twine you'd be willing to put in food, scissors, a tall
can of cheap tomato juice, a stock pot, or other deep heavy pot.
* pour the tomato juice into the pot and keep the flame very low
*Add the following:
1 teaspoon of celery seed
1 teaspoon of onion powder
1/2 cup balsamic vinegar, brown
1/2 cup balsamic vinegar, white
OR, a whole cup of brown balsamic and no white, your choice
*Make a spice bag of a double layer of the cheesecloth. In it put:
1 stick of whole cinnamon, 2 inches long
1 teaspoon whole peppercorns
1 teaspoon whole allspice berries
1 teaspoon whole cloves
*Tie the spice bag up and throw it in the pot.
*Simmer this until liquid is reduced by half.
* Stir every time you happen to think of it. Find other things to do, because
this takes about a half hour to 45 minutes. It makes the house smell nice,
though.
*Taste. At this point, add salt to taste. I don't use any, because tomato
juice is quite salty to my palate.
*Keep simmering until it is the consistency of catsup. This amount takes me
about another 30 to 45 minutes, about an hour and a half total cooking time.
*Fish out the spice bag and throw it way.
*Put catsup in covered jar or bottle.
It makes about a1/2 cup to 1 cup of catsup, which is quite a few 1
Tablespoon servings. It has no sugar or artificial sweetener, but it does have
natural sugar.
The recipe can be doubled, but do not double the spices, just the tomato juice
and the vinegar. It will cook in about 2 and a half hours if doubled. Try
adding half again as much spice, then taste halfway through.
It keeps in the refrigerator roughly forever, just like commercial catsup
The color of balsamic vinegar, brown, makes this a dark catsup. Even
lightening it with the white balsamic does not make it look like Heinz.Kids
may reject it, but tell them it's the color of A-1 sauce. However, if you put
in a whole cup of the brown balsamic and no white, it tastes just like Heinz.
Bon appetit, Monica
Bar-B-Que Sauces
Spaghetti Sauce