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~