Sounds good Nick, thanks for posting them. :-)

Cheri


Nick Cramer wrote in message >...
>Hi,
>
>I recently discovered alt.support.diabetes. They pointed me here, as
I was
>posting recipes there. I've had diabetes Type II since 1992. I've
been
>postimg on the Usenet for close to ten years, mostly on
alt.binaries.food
>and alt.food barbecue. Being of Sicilian heritage, that's what most
of my
>recipes reflect, although I also post Mexican, American and other
ones. My
>wife is Thai, so I've posted a lot of hers, too. Hers may be found
at:
>
>http://geocities.com/sqwertz/junthai.htm
>
>Here are a couple of mine, by way of introduction:
>
> Aioli (Garlic Mayonnaise!)
>
>Ingredients
>
>4 garlic cloves __ mashed
>2 egg yolks
>1 pinch salt
>wasabi & cayenne pepper to taste (optional)
>1 cup EVOO
>1Tbs fresh lemon juice
>
>Procedure
>
>Beat eggs until very thick and lemon colored. Beat in mashed garlic
(wasabi
>& cayenne) and salt. Beating constantly, add olive oil VERY SLOWLY __
>literally drop by drop. After about half the oil has been added and
the
>mixture is thickening, add vinegar and lemon juice. Then continue
adding
>olive oil slowly, beating until a thick emulsion is formed. Aioli may
be
>used as a garlicky alternative to mayonnaise, but is delicious on its
own
>as a sauce or dip for seafood or vegetables.
>
> Hollandaise Sauce - Nick’s dietary
> Yield: 8 Servings
>
> Ingredients
>
> 1 lb sweet butter
> 4 egg yolks
> 1-1/2 tsp red wine vinegar
> 1/8 tsp cayenne pepper
> 1-1/2 tsp lemon juice
>
> Instructions
>
> Melt the butter in a medium saucepan; skim and discard the
milk
> solids from the top of the butter. Hold the clarified
butter
> over very low heat while preparing the egg yolks. Place
the egg
> yolks, vinegar and cayenne in a large stainless steel bowl
and
> whisk briefly. Fill a saucepan or Dutch oven large enough
to
> accommodate the bowl with about 1 inch of water. Heat the
water
> to just below the boiling point. Set the bowl in the pan
over
> the water; do not let the water touch the bottom of the
bowl.
> Whisk the egg yolk mixture until slightly thickened, then
> drizzle the clarified butter into the yolks, whisking
> constantly. If the bottom of the bowl becomes hotter than
warm
> to the touch, remove the bowl from the pan for a few
seconds to
> cool. When all of the butter is incorporated and the sauce
is
> thick, beat in the lemon juice. Serve immediately or keep
in a
> warm place at room temperature until use. Wonderful on
asparagus
> or eggs Benedict. Yields 2 cups.
>
>I'm looking forward to making some new friends, learning some
delicious
>recipes and perhaps contributing something of value.
> Thanks.
>
>--
>Nick. Support severely wounded and disabled Veterans and their
families!
>I've known US vets who served as far back as the Spanish American
War. They
>are all my heroes! Thank a Veteran and Support Our Troops. You are
not
>forgotten. Thanks ! ! ~Semper Fi~