8 cups turkey broth
1 16 oz bag mixed vegetables
1 16 oz bag vegetables for stew
6 oz turkey shredded
4 servings ronzoni yokless egg noodles

bring broth to boil add both bags of vegetables, bring to boil a second
time.

add turkey and season to taste, we used sage, oragano and parsley flakes,
simmer ten minutes, then bring back to boil and add noodles, cook until
tender, turn off let cool, divide into ten servings.

I do ww so go for a bit smaller portions and get seconds if i need them.
this turned out to hav 140 calories, 1.6 gm fat and 3 gm fiber by our
calculations.

Lee

--
Have a great day

What is the carb count, and how many will it serve?

"Stormmmee" > wrote in message
...
>8 cups turkey broth
> 1 16 oz bag mixed vegetables
> 1 16 oz bag vegetables for stew
> 6 oz turkey shredded
> 4 servings ronzoni yokless egg noodles
>
> bring broth to boil add both bags of vegetables, bring to boil a second
> time.
>
> add turkey and season to taste, we used sage, oragano and parsley flakes,
> simmer ten minutes, then bring back to boil and add noodles, cook until
> tender, turn off let cool, divide into ten servings.
>
> I do ww so go for a bit smaller portions and get seconds if i need them.
> this turned out to hav 140 calories, 1.6 gm fat and 3 gm fiber by our
> calculations.
>
> Lee
>
> --
> Have a great day
>
>

i think it would serve six easily, i made ten servings and i would consider
them lunch portions, DH ate his with a scali roll, i had two very small
dinner rolls with mine and it was more than enough for lunch

as to the carbs, that is something i don't understand, and another reason i
came here, i want to figure out how to find this count, i tried reading some
stuff on the net but it was uber complex talking about sugar alchol net
carbs and all that... part of why i put in the brand of noodles is that i
figured those of you who were interested would know how to look on the
bag... i buy them because they are 30/40 less in calories than regular, are
a bit sturdier without that gritty mouth feel of some higher fiber noodles,
I guess i should get my head out of the base ball play offs and start
another thread about this, Lee

--
Have a wonderful day

"Jacquie" > wrote in message
m...
> What is the carb count, and how many will it serve?
>
> "Stormmmee" > wrote in message
> ...
>>8 cups turkey broth
>> 1 16 oz bag mixed vegetables
>> 1 16 oz bag vegetables for stew
>> 6 oz turkey shredded
>> 4 servings ronzoni yokless egg noodles
>>
>> bring broth to boil add both bags of vegetables, bring to boil a second
>> time.
>>
>> add turkey and season to taste, we used sage, oragano and parsley flakes,
>> simmer ten minutes, then bring back to boil and add noodles, cook until
>> tender, turn off let cool, divide into ten servings.
>>
>> I do ww so go for a bit smaller portions and get seconds if i need them.
>> this turned out to hav 140 calories, 1.6 gm fat and 3 gm fiber by our
>> calculations.
>>
>> Lee
>>
>> --
>> Have a great day
>>
>>
>
>

Thanks,
Now that I know the servings I can get a close carb count with my Master
Cook Program.

"Stormmee" > wrote in message
...
>i think it would serve six easily, i made ten servings and i would consider
>them lunch portions, DH ate his with a scali roll, i had two very small
>dinner rolls with mine and it was more than enough for lunch
>
> as to the carbs, that is something i don't understand, and another reason
> i came here, i want to figure out how to find this count, i tried reading
> some stuff on the net but it was uber complex talking about sugar alchol
> net carbs and all that... part of why i put in the brand of noodles is
> that i figured those of you who were interested would know how to look on
> the bag... i buy them because they are 30/40 less in calories than
> regular, are a bit sturdier without that gritty mouth feel of some higher
> fiber noodles, I guess i should get my head out of the base ball play offs
> and start another thread about this, Lee
>
> --
> Have a wonderful day
>
> "Jacquie" > wrote in message
> m...
>> What is the carb count, and how many will it serve?
>>
>> "Stormmmee" > wrote in message
>> ...
>>>8 cups turkey broth
>>> 1 16 oz bag mixed vegetables
>>> 1 16 oz bag vegetables for stew
>>> 6 oz turkey shredded
>>> 4 servings ronzoni yokless egg noodles
>>>
>>> bring broth to boil add both bags of vegetables, bring to boil a second
>>> time.
>>>
>>> add turkey and season to taste, we used sage, oragano and parsley
>>> flakes, simmer ten minutes, then bring back to boil and add noodles,
>>> cook until tender, turn off let cool, divide into ten servings.
>>>
>>> I do ww so go for a bit smaller portions and get seconds if i need them.
>>> this turned out to hav 140 calories, 1.6 gm fat and 3 gm fiber by our
>>> calculations.
>>>
>>> Lee
>>>
>>> --
>>> Have a great day
>>>
>>>
>>
>>
>
>
>

could you tell me what you figure out, i am curious, Lee

--
Have a great day
"Jacquie" > wrote in message
m...
> Thanks,
> Now that I know the servings I can get a close carb count with my Master
> Cook Program.
>
> "Stormmee" > wrote in message
> ...
>>i think it would serve six easily, i made ten servings and i would
>>consider them lunch portions, DH ate his with a scali roll, i had two very
>>small dinner rolls with mine and it was more than enough for lunch
>>
>> as to the carbs, that is something i don't understand, and another reason
>> i came here, i want to figure out how to find this count, i tried reading
>> some stuff on the net but it was uber complex talking about sugar alchol
>> net carbs and all that... part of why i put in the brand of noodles is
>> that i figured those of you who were interested would know how to look on
>> the bag... i buy them because they are 30/40 less in calories than
>> regular, are a bit sturdier without that gritty mouth feel of some higher
>> fiber noodles, I guess i should get my head out of the base ball play
>> offs and start another thread about this, Lee
>>
>> --
>> Have a wonderful day
>>
>> "Jacquie" > wrote in message
>> m...
>>> What is the carb count, and how many will it serve?
>>>
>>> "Stormmmee" > wrote in message
>>> ...
>>>>8 cups turkey broth
>>>> 1 16 oz bag mixed vegetables
>>>> 1 16 oz bag vegetables for stew
>>>> 6 oz turkey shredded
>>>> 4 servings ronzoni yokless egg noodles
>>>>
>>>> bring broth to boil add both bags of vegetables, bring to boil a second
>>>> time.
>>>>
>>>> add turkey and season to taste, we used sage, oragano and parsley
>>>> flakes, simmer ten minutes, then bring back to boil and add noodles,
>>>> cook until tender, turn off let cool, divide into ten servings.
>>>>
>>>> I do ww so go for a bit smaller portions and get seconds if i need
>>>> them. this turned out to hav 140 calories, 1.6 gm fat and 3 gm fiber by
>>>> our calculations.
>>>>
>>>> Lee
>>>>
>>>> --
>>>> Have a great day
>>>>
>>>>
>>>
>>>
>>
>>
>>
>
>

Stormmee wrote:
> part of why i posted it is so you could tell me just this, the
> noodles are higher fiber, not many carrots, but a pretty good amount
> of corn, and the one i really wondered about was the pearl onions
> they seem to have a lot of sugar, Lee

All diabetics are different Lee. I can handle corn, carrots and onions no
problem. Rolls and noodles I can't. Its all personal experimentation with
one's meter. As a diabetic I change recipes around a bit to suit myself. For
your recipe I would have just nixed the noodles for me and had no rolls.
HOw is your diabetic control? Perhaps we can show you how to work your meals
so you can gain good control (presuming about your control until you
clarufy).

i am not diabetic, my brother is, i am here to learn more so i understand
his needs better. i also am thinking that if i understand this now should
the need arise it won't be a huge shock to me. also my weight is an issue
so i figured learning about good lower carb recipes would help there as
well. thanks for the imput, this diabetic thing seems veery similar to my
allergies, i can tolerate some things in very moderate portions, others i
can't ever have without some reaction... again, thanks, Lee

--
Have a great day
"Ozgirl" > wrote in message
...
> Stormmee wrote:
>> part of why i posted it is so you could tell me just this, the
>> noodles are higher fiber, not many carrots, but a pretty good amount
>> of corn, and the one i really wondered about was the pearl onions
>> they seem to have a lot of sugar, Lee
>
> All diabetics are different Lee. I can handle corn, carrots and onions no
> problem. Rolls and noodles I can't. Its all personal experimentation with
> one's meter. As a diabetic I change recipes around a bit to suit myself.
> For your recipe I would have just nixed the noodles for me and had no
> rolls. HOw is your diabetic control? Perhaps we can show you how to work
> your meals so you can gain good control (presuming about your control
> until you clarufy).
>

Stormmmee wrote:
> i am not diabetic, my brother is, i am here to learn more so i
> understand his needs better. i also am thinking that if i understand
> this now should the need arise it won't be a huge shock to me. also
> my weight is an issue so i figured learning about good lower carb
> recipes would help there as well. thanks for the imput, this
> diabetic thing seems veery similar to my allergies, i can tolerate
> some things in very moderate portions, others i can't ever have

Leem if you are overweight then you have a goodly chance of becoming
diabetic yourself. In general lowering carbs is a good start for someone
like yourself. Being in a small, supportive and caring group like this one
can help you understand more about the meal structure that is better for a
diabetic than a lot of carbs.

If you are able to tell us the kinds of dishes your brother and mum like at
gatherings I am sure we can help you adapt recipes to make them more
diabetic friendly and also help you at the same time.

Diabetics come in all shapes and sizes and types. They are all on differing
amounts of drugs, insulin and exercise. What carbs I can eat (as a non drug
user) could be far less than what other people in here could tolerate or
vice versa.

I really enjoy your recipes and food ideas, some I would definitely have to
adapt to suit myself but they are a valuable contribuition all the same.

thanks for that.

my weight, while going slow is becoming a successful endeavor, I started at
251.6 I am now at 170.04 lowest was 151.2 my first goal is 146 so i feel
good about that. i recently read my bg every morning for a month to see if
it were in normal ranges and it was always between 80 and 94 in the morning,
one thing i have learned here already is that i might benifit from checking
the levels after i eat to see how different foods affect me personally.
that alone has been worth the reading.

my family will pretty much eat anything, traditional usa thankgiving and
other holiday foods, at the most recent family reunion there were no less
than twenty cakes, fifteen pies and who knows how many kinds of salads and
side dishes, my brother stuck to the grilled meat, green beans and his one
big weakness potato salad...

his favorite pie is blueberry, his favorite cookie is choc chip and he loves
potato salad as i said,

Lee


--
Have a great day
"Ozgirl" > wrote in message
...
> Stormmmee wrote:
>> i am not diabetic, my brother is, i am here to learn more so i
>> understand his needs better. i also am thinking that if i understand
>> this now should the need arise it won't be a huge shock to me. also
>> my weight is an issue so i figured learning about good lower carb
>> recipes would help there as well. thanks for the imput, this
>> diabetic thing seems veery similar to my allergies, i can tolerate
>> some things in very moderate portions, others i can't ever have
>
> Leem if you are overweight then you have a goodly chance of becoming
> diabetic yourself. In general lowering carbs is a good start for someone
> like yourself. Being in a small, supportive and caring group like this one
> can help you understand more about the meal structure that is better for a
> diabetic than a lot of carbs.
>
> If you are able to tell us the kinds of dishes your brother and mum like
> at gatherings I am sure we can help you adapt recipes to make them more
> diabetic friendly and also help you at the same time.
>
> Diabetics come in all shapes and sizes and types. They are all on
> differing amounts of drugs, insulin and exercise. What carbs I can eat (as
> a non drug user) could be far less than what other people in here could
> tolerate or vice versa.
>
> I really enjoy your recipes and food ideas, some I would definitely have
> to adapt to suit myself but they are a valuable contribuition all the
> same.
>

"Stormmmee" > wrote in message
...
> thanks for that.
>
> my weight, while going slow is becoming a successful endeavor, I started
> at 251.6 I am now at 170.04 lowest was 151.2 my first goal is 146 so i
> feel good about that. i recently read my bg every morning for a month to
> see if it were in normal ranges and it was always between 80 and 94 in the
> morning, one thing i have learned here already is that i might benifit
> from checking the levels after i eat to see how different foods affect me
> personally. that alone has been worth the reading.


Wow, congrats on the weight loss, that is impressive!

Cheri

thanks, once i realized i had to do something i tried a couple of things and
ww points clicked for me, and it has taken like six years, and there have
been ups and downs... but i can honestly say it has not been a depravation
diet, and i don't have turkey neck, two of the goals i had. Lee

--
Have a great day
"Cheri" > wrote in message
...
> "Stormmmee" > wrote in message
> ...
>> thanks for that.
>>
>> my weight, while going slow is becoming a successful endeavor, I started
>> at 251.6 I am now at 170.04 lowest was 151.2 my first goal is 146 so i
>> feel good about that. i recently read my bg every morning for a month to
>> see if it were in normal ranges and it was always between 80 and 94 in
>> the morning, one thing i have learned here already is that i might
>> benifit from checking the levels after i eat to see how different foods
>> affect me personally. that alone has been worth the reading.
>
>
> Wow, congrats on the weight loss, that is impressive!
>
> Cheri

Stormmmee wrote:
> thanks, once i realized i had to do something i tried a couple of
> things and ww points clicked for me, and it has taken like six years,
> and there have been ups and downs... but i can honestly say it has
> not been a depravation diet, and i don't have turkey neck, two of the
> goals i had. Lee

I lost over 90 lbs with WW, before points though. It wasn't a deprivation
diet back then either and they claimed that if you followed the diet to a T
including the milk and liver etc you wouldn't get excess skin or be left
with a turkey neck. There were some incredibly overweight people doing the
program at the time I went through and everyone's skin went back to normal.
I am still of the mindset that weight loss is better all round if it is
slower and without deprivation. Very low calorie diets didn't do my looks
any favours, always looked (and felt) unhealthy.

part of what i had to overcome was a stand still metabolic rate, the meds i
took for my eyes had some nasty side effects, so not only do i gain weight
by walking near food, i had to learn that eating the right things sometimes
are higher in calories but better for overall health, Lee

--
Have a great day
"Ozgirl" > wrote in message
...
> Stormmmee wrote:
>> thanks, once i realized i had to do something i tried a couple of
>> things and ww points clicked for me, and it has taken like six years,
>> and there have been ups and downs... but i can honestly say it has
>> not been a depravation diet, and i don't have turkey neck, two of the
>> goals i had. Lee
>
> I lost over 90 lbs with WW, before points though. It wasn't a deprivation
> diet back then either and they claimed that if you followed the diet to a
> T including the milk and liver etc you wouldn't get excess skin or be left
> with a turkey neck. There were some incredibly overweight people doing the
> program at the time I went through and everyone's skin went back to
> normal. I am still of the mindset that weight loss is better all round if
> it is slower and without deprivation. Very low calorie diets didn't do my
> looks any favours, always looked (and felt) unhealthy.
>

Stormmmee wrote:
> so what you are saying is knowing what spikes you and what doesn't
> combined with meals you can serve to everyone with just a little
> adpting for you is the way you go then?
>
> Lee

I am not Evelyn but for dinner (one example) I do a basic meat/fish etc. To
that I add a pile of low or no starch vegetables that I can handle and then
for my kids I add some carb - be it potato, pasta, rice, rolls - whatever.
My soups usually have beans or lentils in with the meat and veggies and
that's fine for me but once again the kids will add garlic bread, toast or
rolls.

Where I once used to have rice with a stirfry I now leave the rice to the
kids and just add more veggies to the mix.

this all makes sens, thanks, Lee

--
Have a great day
"Ozgirl" > wrote in message
...
> Stormmmee wrote:
>> so what you are saying is knowing what spikes you and what doesn't
>> combined with meals you can serve to everyone with just a little
>> adpting for you is the way you go then?
>>
>> Lee
>
> I am not Evelyn but for dinner (one example) I do a basic meat/fish etc.
> To that I add a pile of low or no starch vegetables that I can handle and
> then for my kids I add some carb - be it potato, pasta, rice, rolls -
> whatever. My soups usually have beans or lentils in with the meat and
> veggies and that's fine for me but once again the kids will add garlic
> bread, toast or rolls.
>
> Where I once used to have rice with a stirfry I now leave the rice to the
> kids and just add more veggies to the mix.
>

this all makes sens, thanks, Lee

--
Have a great day
"Ozgirl" > wrote in message
...
> Stormmmee wrote:
>> so what you are saying is knowing what spikes you and what doesn't
>> combined with meals you can serve to everyone with just a little
>> adpting for you is the way you go then?
>>
>> Lee
>
> I am not Evelyn but for dinner (one example) I do a basic meat/fish etc.
> To that I add a pile of low or no starch vegetables that I can handle and
> then for my kids I add some carb - be it potato, pasta, rice, rolls -
> whatever. My soups usually have beans or lentils in with the meat and
> veggies and that's fine for me but once again the kids will add garlic
> bread, toast or rolls.
>
> Where I once used to have rice with a stirfry I now leave the rice to the
> kids and just add more veggies to the mix.
>

Stormmmee wrote:
> this all makes sens, thanks, Lee

It all takes time. My daughter lived with a type 1 for 9 years til recently
and she never did grasp the carb thing.

i guess its just confusing good vs bad and which carb affects each person
differently, i was thinking, brother has no issue with corn but can't eat
white rice, but recently told my mom he could handle a very small portion of
brown rice... so much information that i know HAS to make sense, maybe it
will just take time, Lee

--
Have a great day
"Ozgirl" > wrote in message
...
> Stormmmee wrote:
>> this all makes sens, thanks, Lee
>
> It all takes time. My daughter lived with a type 1 for 9 years til
> recently and she never did grasp the carb thing.
>

"Ozgirl" > wrote in message
...
> Stormmmee wrote:
>> thanks, once i realized i had to do something i tried a couple of
>> things and ww points clicked for me, and it has taken like six years,
>> and there have been ups and downs... but i can honestly say it has
>> not been a depravation diet, and i don't have turkey neck, two of the
>> goals i had. Lee
>
> I lost over 90 lbs with WW, before points though. It wasn't a deprivation
> diet back then either and they claimed that if you followed the diet to a
> T including the milk and liver etc you wouldn't get excess skin or be left
> with a turkey neck. There were some incredibly overweight people doing the
> program at the time I went through and everyone's skin went back to
> normal. I am still of the mindset that weight loss is better all round if
> it is slower and without deprivation. Very low calorie diets didn't do my
> looks any favours, always looked (and felt) unhealthy.

Ugh! I remember the old WW. Liver once a week, white fish twice a week.
Tons of French Style (why that style?) canned green beans. Spaghetti
squash. And hideous milk shakes and "mints" made of powdered milk.

My friends wouldn't eat dinner at my house in those days.

i lost fast on that one but the habits didn't take, wish it had, the only
problem i had was the liver, it simply will not stay down, i even think i
like the taste but can't keep it down long enough to take two bites in a row
to know for sure, LOL, Lee

--
Have a great day
"Julie Bove" > wrote in message
...
>
> "Ozgirl" > wrote in message
> ...
>> Stormmmee wrote:
>>> thanks, once i realized i had to do something i tried a couple of
>>> things and ww points clicked for me, and it has taken like six years,
>>> and there have been ups and downs... but i can honestly say it has
>>> not been a depravation diet, and i don't have turkey neck, two of the
>>> goals i had. Lee
>>
>> I lost over 90 lbs with WW, before points though. It wasn't a deprivation
>> diet back then either and they claimed that if you followed the diet to a
>> T including the milk and liver etc you wouldn't get excess skin or be
>> left with a turkey neck. There were some incredibly overweight people
>> doing the program at the time I went through and everyone's skin went
>> back to normal. I am still of the mindset that weight loss is better all
>> round if it is slower and without deprivation. Very low calorie diets
>> didn't do my looks any favours, always looked (and felt) unhealthy.
>
> Ugh! I remember the old WW. Liver once a week, white fish twice a week.
> Tons of French Style (why that style?) canned green beans. Spaghetti
> squash. And hideous milk shakes and "mints" made of powdered milk.
>
> My friends wouldn't eat dinner at my house in those days.
>

Julie Bove wrote:
> "Ozgirl" > wrote in message
> ...
>> Stormmmee wrote:
>>> thanks, once i realized i had to do something i tried a couple of
>>> things and ww points clicked for me, and it has taken like six
>>> years, and there have been ups and downs... but i can honestly say
>>> it has not been a depravation diet, and i don't have turkey neck,
>>> two of the goals i had. Lee
>>
>> I lost over 90 lbs with WW, before points though. It wasn't a
>> deprivation diet back then either and they claimed that if you
>> followed the diet to a T including the milk and liver etc you
>> wouldn't get excess skin or be left with a turkey neck. There were
>> some incredibly overweight people doing the program at the time I
>> went through and everyone's skin went back to normal. I am still of
>> the mindset that weight loss is better all round if it is slower and
>> without deprivation. Very low calorie diets didn't do my looks any
>> favours, always looked (and felt) unhealthy.
>
> Ugh! I remember the old WW. Liver once a week, white fish twice a
> week. Tons of French Style (why that style?) canned green beans. Spaghetti
> squash. And hideous milk shakes and "mints" made of
> powdered milk.
> My friends wouldn't eat dinner at my house in those days.

Must have been adapted to Aussie tastes back then We had the liver, the
skimmed milk, the fish etc not the canned beans. What I liked was that
everything was set in amounts, I didn't have to think I made the
milkshakes but out of liquid skimmed milk. With strawberry flavouring and
saccharin, lol. I liked the group style meeting and the weigh-ins. Sweet n
sour liver was one of my favourite recipes!

the meetings are even better now, and i preffered the set items but this
plan allows me to eat the things i want, but teaches moderation of those
things, Lee

--
Have a great day
"Ozgirl" > wrote in message
...
> Julie Bove wrote:
>> "Ozgirl" > wrote in message
>> ...
>>> Stormmmee wrote:
>>>> thanks, once i realized i had to do something i tried a couple of
>>>> things and ww points clicked for me, and it has taken like six
>>>> years, and there have been ups and downs... but i can honestly say
>>>> it has not been a depravation diet, and i don't have turkey neck,
>>>> two of the goals i had. Lee
>>>
>>> I lost over 90 lbs with WW, before points though. It wasn't a
>>> deprivation diet back then either and they claimed that if you
>>> followed the diet to a T including the milk and liver etc you
>>> wouldn't get excess skin or be left with a turkey neck. There were
>>> some incredibly overweight people doing the program at the time I
>>> went through and everyone's skin went back to normal. I am still of
>>> the mindset that weight loss is better all round if it is slower and
>>> without deprivation. Very low calorie diets didn't do my looks any
>>> favours, always looked (and felt) unhealthy.
>>
>> Ugh! I remember the old WW. Liver once a week, white fish twice a
>> week. Tons of French Style (why that style?) canned green beans.
>> Spaghetti squash. And hideous milk shakes and "mints" made of
>> powdered milk.
>> My friends wouldn't eat dinner at my house in those days.
>
> Must have been adapted to Aussie tastes back then We had the liver, the
> skimmed milk, the fish etc not the canned beans. What I liked was that
> everything was set in amounts, I didn't have to think I made the
> milkshakes but out of liquid skimmed milk. With strawberry flavouring and
> saccharin, lol. I liked the group style meeting and the weigh-ins. Sweet
> n sour liver was one of my favourite recipes!
>

"Stormmmee" > wrote in message
...
> so what you are saying is knowing what spikes you and what doesn't
> combined with meals you can serve to everyone with just a little adpting
> for you is the way you go then?
>
> Lee


For the most part. But there are still things I really can't eat a lot
of.

You need to read Jennifer's famous advice to newbies. I must have it
around somewhere, or perhaps another person could oblige with a link?


--

Evelyn

"Even as a mother protects with her life her only child, So with a boundless
heart let one cherish all living beings." --Sutta Nipata 1.8

"Ozgirl" > wrote in message
...
> Stormmmee wrote:
>> so what you are saying is knowing what spikes you and what doesn't
>> combined with meals you can serve to everyone with just a little
>> adpting for you is the way you go then?
>>
>> Lee
>
> I am not Evelyn but for dinner (one example) I do a basic meat/fish etc.
> To that I add a pile of low or no starch vegetables that I can handle and
> then for my kids I add some carb - be it potato, pasta, rice, rolls -
> whatever. My soups usually have beans or lentils in with the meat and
> veggies and that's fine for me but once again the kids will add garlic
> bread, toast or rolls.
>
> Where I once used to have rice with a stirfry I now leave the rice to the
> kids and just add more veggies to the mix.


That is pretty much what I do.
--

Evelyn

"Even as a mother protects with her life her only child, So with a boundless
heart let one cherish all living beings." --Sutta Nipata 1.8

Stormmee > wrote:
: part of why i posted it is so you could tell me just this, the noodles are
: higher fiber, not many carrots, but a pretty good amount of corn, and the
: one i really wondered about was the pearl onions they seem to have a lot of
: sugar, Lee

: --
: Have a wonderful day

Lee, you should get a carb counting book so you can find out how many
carbs adn effective carbs different foods have. The one I use is a slim
paperback by the Atkins peole. I don't have it hand to get the exact
name, but it lists allkinds of foods bycatagory, giving the total carbs
adn the net effective carbs, without the fiber countng as carb.

Yu do need to have some idea of what the carb count is of the various
foods you want to eat even though we may react differently to
differentfoods. I have no issue with carrots or tomatoes, but some peole
do. that doesn't meat I will eat 27 of them at a sitting:-)

Wendy

Stormmmee > wrote:
: thanks for that.

: my weight, while going slow is becoming a successful endeavor, I started at
: 251.6 I am now at 170.04 lowest was 151.2 my first goal is 146 so i feel
: good about that. i recently read my bg every morning for a month to see if
: it were in normal ranges and it was always between 80 and 94 in the morning,
: one thing i have learned here already is that i might benifit from checking
: the levels after i eat to see how different foods affect me personally.
: that alone has been worth the reading.


Good work on that weight!!!

: my family will pretty much eat anything, traditional usa thankgiving and
: other holiday foods, at the most recent family reunion there were no less
: than twenty cakes, fifteen pies and who knows how many kinds of salads and
: side dishes, my brother stuck to the grilled meat, green beans and his one
: big weakness potato salad...

Many of us have made and discussed adaptations of traditional holiday
foods. For example, I make my pumpkin pie iwht solenda n place of sugar
and with a not crust rather than a single flour crust. I do make apple
pie, also with ]


splenda adn ofet do it in a deep cassarole with no bottom crust, just the
top one on it. I make cranberry sauce(see my comments in the cranberry
thread) too as make an out of the bird dressing using a very high
proortion of vegetalbes,includign regular adn protobello mushrooms, leeks,
onions, celery, green peppers, etc and less bread, at least half of which
is a low carb multigrain one makde either by Arnold(4 grams of carb per
slice) or Pepperige Farms(5 grams of carb per slice). I make a gravy with
no thickening, just using stock or a mixture of stock and wine to deglaze
the pan after my well seasoned turkey is done.

: his favorite pie is blueberry, his favorite cookie is choc chip and he loves
: potato salad as i said,

Try a fautato salad made with slightly overcooked cauliflower , either
entirely or in place of about hald the potatoes.
: Lee
Wendy


: --

Stormmmee wrote:
> 8 cups turkey broth
> 1 16 oz bag mixed vegetables
> 1 16 oz bag vegetables for stew
> 6 oz turkey shredded
> 4 servings ronzoni yokless egg noodles
>
> bring broth to boil add both bags of vegetables, bring to boil a second
> time.
>
> add turkey and season to taste, we used sage, oragano and parsley flakes,
> simmer ten minutes, then bring back to boil and add noodles, cook until
> tender, turn off let cool, divide into ten servings.
>
> I do ww so go for a bit smaller portions and get seconds if i need them.
> this turned out to hav 140 calories, 1.6 gm fat and 3 gm fiber by our
> calculations.
>
> Lee
>

oh, few good dashes of Frank's hot sauce, 2 green chilies cut up small,
dash of worcestershire sauce, teaspoon of horseradish

yum, i can taste it now
hmmmmmmmmm bok choy or spinach chopped into 1/2 inch strips, mushrooms,
green onions/shallots/chives, and of course garlic! couple of cloves of
that!

tee hee

i can just taste it ! ! ! !

and ya, this is what happens when i read recipes, i go, oh, you know,
XXX YYY ZZZ DDD GGG would be nice in that!
LOL

kate

it might give me a handle on my brothr's mindset, and how i can help, Lee

--
Have a great day
"Evelyn" > wrote in message
...
> "Stormmmee" > wrote in message
> ...
>> so what you are saying is knowing what spikes you and what doesn't
>> combined with meals you can serve to everyone with just a little adpting
>> for you is the way you go then?
>>
>> Lee
>
>
> For the most part. But there are still things I really can't eat a lot
> of.
>
> You need to read Jennifer's famous advice to newbies. I must have it
> around somewhere, or perhaps another person could oblige with a link?
>
>
> --
>
> Evelyn
>
> "Even as a mother protects with her life her only child, So with a
> boundless heart let one cherish all living beings." --Sutta Nipata 1.8

lol, i have put a carb counting book on my grocery list, even if its a
cheapo one to get me used to the concept, Lee

--
Have a great day
"W. Baker" > wrote in message
...
> Stormmee > wrote:
> : part of why i posted it is so you could tell me just this, the noodles
> are
> : higher fiber, not many carrots, but a pretty good amount of corn, and
> the
> : one i really wondered about was the pearl onions they seem to have a lot
> of
> : sugar, Lee
>
> : --
> : Have a wonderful day
>
> Lee, you should get a carb counting book so you can find out how many
> carbs adn effective carbs different foods have. The one I use is a slim
> paperback by the Atkins peole. I don't have it hand to get the exact
> name, but it lists allkinds of foods bycatagory, giving the total carbs
> adn the net effective carbs, without the fiber countng as carb.
>
> Yu do need to have some idea of what the carb count is of the various
> foods you want to eat even though we may react differently to
> differentfoods. I have no issue with carrots or tomatoes, but some peole
> do. that doesn't meat I will eat 27 of them at a sitting:-)
>
> Wendy

that cauliflower thing might work, i make faux smashed potatoes and twice
baked with it, so i don't see why it wouldn't work for potatosalad, Lee

--
Have a great day
"W. Baker" > wrote in message
...
> Stormmmee > wrote:
> : thanks for that.
>
> : my weight, while going slow is becoming a successful endeavor, I started
> at
> : 251.6 I am now at 170.04 lowest was 151.2 my first goal is 146 so i
> feel
> : good about that. i recently read my bg every morning for a month to see
> if
> : it were in normal ranges and it was always between 80 and 94 in the
> morning,
> : one thing i have learned here already is that i might benifit from
> checking
> : the levels after i eat to see how different foods affect me personally.
> : that alone has been worth the reading.
>
>
> Good work on that weight!!!
>
> : my family will pretty much eat anything, traditional usa thankgiving and
> : other holiday foods, at the most recent family reunion there were no
> less
> : than twenty cakes, fifteen pies and who knows how many kinds of salads
> and
> : side dishes, my brother stuck to the grilled meat, green beans and his
> one
> : big weakness potato salad...
>
> Many of us have made and discussed adaptations of traditional holiday
> foods. For example, I make my pumpkin pie iwht solenda n place of sugar
> and with a not crust rather than a single flour crust. I do make apple
> pie, also with ]
>
>
> splenda adn ofet do it in a deep cassarole with no bottom crust, just the
> top one on it. I make cranberry sauce(see my comments in the cranberry
> thread) too as make an out of the bird dressing using a very high
> proortion of vegetalbes,includign regular adn protobello mushrooms, leeks,
> onions, celery, green peppers, etc and less bread, at least half of which
> is a low carb multigrain one makde either by Arnold(4 grams of carb per
> slice) or Pepperige Farms(5 grams of carb per slice). I make a gravy with
> no thickening, just using stock or a mixture of stock and wine to deglaze
> the pan after my well seasoned turkey is done.
>
> : his favorite pie is blueberry, his favorite cookie is choc chip and he
> loves
> : potato salad as i said,
>
> Try a fautato salad made with slightly overcooked cauliflower , either
> entirely or in place of about hald the potatoes.
> : Lee
> Wendy
>
>
> : --

i do the same thing. i rejected garlic because dh asked for no garlic. i
put it in everything unless he requests not. hot sauce is out for dh as
well, i like that idea... and this one was created to use what i had in the
freezer, we are emptying it to defrost before winter so i can refill it... i
like the spinach idea also.

Lee

--
Have a great day
"Tiger Lily" > wrote in message
...
> Stormmmee wrote:
>> 8 cups turkey broth
>> 1 16 oz bag mixed vegetables
>> 1 16 oz bag vegetables for stew
>> 6 oz turkey shredded
>> 4 servings ronzoni yokless egg noodles
>>
>> bring broth to boil add both bags of vegetables, bring to boil a second
>> time.
>>
>> add turkey and season to taste, we used sage, oragano and parsley flakes,
>> simmer ten minutes, then bring back to boil and add noodles, cook until
>> tender, turn off let cool, divide into ten servings.
>>
>> I do ww so go for a bit smaller portions and get seconds if i need them.
>> this turned out to hav 140 calories, 1.6 gm fat and 3 gm fiber by our
>> calculations.
>>
>> Lee
>>
>
> oh, few good dashes of Frank's hot sauce, 2 green chilies cut up small,
> dash of worcestershire sauce, teaspoon of horseradish
>
> yum, i can taste it now
> hmmmmmmmmm bok choy or spinach chopped into 1/2 inch strips, mushrooms,
> green onions/shallots/chives, and of course garlic! couple of cloves of
> that!
>
> tee hee
>
> i can just taste it ! ! ! !
>
> and ya, this is what happens when i read recipes, i go, oh, you know, XXX
> YYY ZZZ DDD GGG would be nice in that!
> LOL
>
> kate

I used to have a Great recipe for a Faux Potato Salad. My neighbor, back in
1980, Mother owned a exercise Diet Workshop and had a calendar with recipes
, the faux potato salad was one of them, it was really good, but I lost the
recipe.
Jacquie
"Stormmmee" > wrote in message
...
> that cauliflower thing might work, i make faux smashed potatoes and twice
> baked with it, so i don't see why it wouldn't work for potatosalad, Lee
>
> --
> Have a great day
> "W. Baker" > wrote in message
> ...
>> Stormmmee > wrote:
>> : thanks for that.
>>
>> : my weight, while going slow is becoming a successful endeavor, I
>> started at
>> : 251.6 I am now at 170.04 lowest was 151.2 my first goal is 146 so i
>> feel
>> : good about that. i recently read my bg every morning for a month to
>> see if
>> : it were in normal ranges and it was always between 80 and 94 in the
>> morning,
>> : one thing i have learned here already is that i might benifit from
>> checking
>> : the levels after i eat to see how different foods affect me personally.
>> : that alone has been worth the reading.
>>
>>
>> Good work on that weight!!!
>>
>> : my family will pretty much eat anything, traditional usa thankgiving
>> and
>> : other holiday foods, at the most recent family reunion there were no
>> less
>> : than twenty cakes, fifteen pies and who knows how many kinds of salads
>> and
>> : side dishes, my brother stuck to the grilled meat, green beans and his
>> one
>> : big weakness potato salad...
>>
>> Many of us have made and discussed adaptations of traditional holiday
>> foods. For example, I make my pumpkin pie iwht solenda n place of sugar
>> and with a not crust rather than a single flour crust. I do make apple
>> pie, also with ]
>>
>>
>> splenda adn ofet do it in a deep cassarole with no bottom crust, just the
>> top one on it. I make cranberry sauce(see my comments in the cranberry
>> thread) too as make an out of the bird dressing using a very high
>> proortion of vegetalbes,includign regular adn protobello mushrooms,
>> leeks,
>> onions, celery, green peppers, etc and less bread, at least half of which
>> is a low carb multigrain one makde either by Arnold(4 grams of carb per
>> slice) or Pepperige Farms(5 grams of carb per slice). I make a gravy
>> with
>> no thickening, just using stock or a mixture of stock and wine to deglaze
>> the pan after my well seasoned turkey is done.
>>
>> : his favorite pie is blueberry, his favorite cookie is choc chip and he
>> loves
>> : potato salad as i said,
>>
>> Try a fautato salad made with slightly overcooked cauliflower , either
>> entirely or in place of about hald the potatoes.
>> : Lee
>> Wendy
>>
>>
>> : --
>
>
>

"W. Baker" > wrote in message
...
> Stormmmee > wrote:
> : thanks for that.
>
> : my weight, while going slow is becoming a successful endeavor, I started
> at
> : 251.6 I am now at 170.04 lowest was 151.2 my first goal is 146 so i
> feel
> : good about that. i recently read my bg every morning for a month to see
> if
> : it were in normal ranges and it was always between 80 and 94 in the
> morning,
> : one thing i have learned here already is that i might benifit from
> checking
> : the levels after i eat to see how different foods affect me personally.
> : that alone has been worth the reading.
>
>
> Good work on that weight!!!
>
> : my family will pretty much eat anything, traditional usa thankgiving and
> : other holiday foods, at the most recent family reunion there were no
> less
> : than twenty cakes, fifteen pies and who knows how many kinds of salads
> and
> : side dishes, my brother stuck to the grilled meat, green beans and his
> one
> : big weakness potato salad...
>
> Many of us have made and discussed adaptations of traditional holiday
> foods. For example, I make my pumpkin pie iwht solenda n place of sugar
> and with a not crust rather than a single flour crust. I do make apple
> pie, also with ]
>
>
> splenda adn ofet do it in a deep cassarole with no bottom crust, just the
> top one on it. I make cranberry sauce(see my comments in the cranberry
> thread) too as make an out of the bird dressing using a very high
> proortion of vegetalbes,includign regular adn protobello mushrooms, leeks,
> onions, celery, green peppers, etc and less bread, at least half of which
> is a low carb multigrain one makde either by Arnold(4 grams of carb per
> slice) or Pepperige Farms(5 grams of carb per slice). I make a gravy with
> no thickening, just using stock or a mixture of stock and wine to deglaze
> the pan after my well seasoned turkey is done.
>
> : his favorite pie is blueberry, his favorite cookie is choc chip and he
> loves
> : potato salad as i said,
>
> Try a fautato salad made with slightly overcooked cauliflower , either
> entirely or in place of about hald the potatoes.
> : Lee
> Wendy
>
>
> : --
>

Wendy, I make my Pumpkin pie crustless too. I also have a recipe that I put
in little custard cups, It's the pumpkin/pudding/cream cheese recipe. When
we are invited to dinner for the holidays I just take one of the pumpkin
cups with me and have that for dessert when they are serving pie to others.
Your bird dressing sound yummy..I'd have to leave the mushrooms out as hubby
doesn't like them

"Jacquie" > wrote in message
m...
>I used to have a Great recipe for a Faux Potato Salad. My neighbor, back in
>1980, Mother owned a exercise Diet Workshop and had a calendar with recipes
>, the faux potato salad was one of them, it was really good, but I lost the

This is a really good one from the web: I don't like the red pepper in it,
so I leave it out. and I like chopped eggs.

FauxTato Salad

Medium sized fresh cauliflower, about 3 cups cut up
1 cup celery, chopped, about 4 stalks
1 cup red onion, chopped, about 4 ounces
1/2 cup red bell pepper, chopped
4 hard boiled eggs
1 cup mayonnaise
1 tablespoons yellow mustard
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon garlic powder

Cut the cauliflower into bite-size pieces and place in a large casserole.
Add 1 tablespoon water; cover and microwave on HIGH 6-7 minutes, stirring
after half the time. Let stand, covered, 5 minutes then drain. Chill the
cauliflower until it's at least lukewarm before adding the remaining
ingredients. Stir in the celery, onion, & bell pepper.

In a small bowl, mix all of the remaining ingredients except the eggs; pour
over cauliflower and mix well. Peel and grate the eggs (you can chop them,
but running them over a grater is fast and gives you a uniform size). Gently
stir the eggs into the salad so you don't break up the yolks too much. Chill
well before serving.

Thanks Cheri...that looks very similar...it is being formatted and put into
my Master Cook program as we speak
Jacquie
"Cheri" > wrote in message
...
> "Jacquie" > wrote in message
> m...
>>I used to have a Great recipe for a Faux Potato Salad. My neighbor, back
>>in 1980, Mother owned a exercise Diet Workshop and had a calendar with
>>recipes , the faux potato salad was one of them, it was really good, but I
>>lost the
>
> This is a really good one from the web: I don't like the red pepper in it,
> so I leave it out. and I like chopped eggs.
>
> FauxTato Salad
>
> Medium sized fresh cauliflower, about 3 cups cut up
> 1 cup celery, chopped, about 4 stalks
> 1 cup red onion, chopped, about 4 ounces
> 1/2 cup red bell pepper, chopped
> 4 hard boiled eggs
> 1 cup mayonnaise
> 1 tablespoons yellow mustard
> 1 teaspoon salt
> 1 teaspoon black pepper
> 1/2 teaspoon garlic powder
>
> Cut the cauliflower into bite-size pieces and place in a large casserole.
> Add 1 tablespoon water; cover and microwave on HIGH 6-7 minutes, stirring
> after half the time. Let stand, covered, 5 minutes then drain. Chill the
> cauliflower until it's at least lukewarm before adding the remaining
> ingredients. Stir in the celery, onion, & bell pepper.
>
> In a small bowl, mix all of the remaining ingredients except the eggs;
> pour over cauliflower and mix well. Peel and grate the eggs (you can chop
> them, but running them over a grater is fast and gives you a uniform
> size). Gently stir the eggs into the salad so you don't break up the yolks
> too much. Chill well before serving.
>
>
>

"Jacquie" > wrote in message
m...
> Thanks Cheri...that looks very similar...it is being formatted and put
> into my Master Cook program as we speak
> Jacquie

Sometimes I go ahead and cook the cauliflower on the stove until preferred
doneness, and then into ice water so as not to get it mushy. Actually,
subbing cauliflower for your favorite potato salad recipe works great too. I
really have come to prefer it over regular potato salad, and no heartburn.
All my kids and hubby likes it too. :-)

> "Cheri" > wrote in message
> ...
>> "Jacquie" > wrote in message
>> m...
>>>I used to have a Great recipe for a Faux Potato Salad. My neighbor, back
>>>in 1980, Mother owned a exercise Diet Workshop and had a calendar with
>>>recipes , the faux potato salad was one of them, it was really good, but
>>>I lost the
>>
>> This is a really good one from the web: I don't like the red pepper in
>> it, so I leave it out. and I like chopped eggs.
>>
>> FauxTato Salad
>>
>> Medium sized fresh cauliflower, about 3 cups cut up
>> 1 cup celery, chopped, about 4 stalks
>> 1 cup red onion, chopped, about 4 ounces
>> 1/2 cup red bell pepper, chopped
>> 4 hard boiled eggs
>> 1 cup mayonnaise
>> 1 tablespoons yellow mustard
>> 1 teaspoon salt
>> 1 teaspoon black pepper
>> 1/2 teaspoon garlic powder
>>
>> Cut the cauliflower into bite-size pieces and place in a large casserole.
>> Add 1 tablespoon water; cover and microwave on HIGH 6-7 minutes, stirring
>> after half the time. Let stand, covered, 5 minutes then drain. Chill the
>> cauliflower until it's at least lukewarm before adding the remaining
>> ingredients. Stir in the celery, onion, & bell pepper.
>>
>> In a small bowl, mix all of the remaining ingredients except the eggs;
>> pour over cauliflower and mix well. Peel and grate the eggs (you can chop
>> them, but running them over a grater is fast and gives you a uniform
>> size). Gently stir the eggs into the salad so you don't break up the
>> yolks too much. Chill well before serving.

Cheri,
Do you know how many this salad will serve?
Jacquie

"Cheri" > wrote in message
...
> "Jacquie" > wrote in message
> m...
>>I used to have a Great recipe for a Faux Potato Salad. My neighbor, back
>>in 1980, Mother owned a exercise Diet Workshop and had a calendar with
>>recipes , the faux potato salad was one of them, it was really good, but I
>>lost the
>
> This is a really good one from the web: I don't like the red pepper in it,
> so I leave it out. and I like chopped eggs.
>
> FauxTato Salad
>
> Medium sized fresh cauliflower, about 3 cups cut up
> 1 cup celery, chopped, about 4 stalks
> 1 cup red onion, chopped, about 4 ounces
> 1/2 cup red bell pepper, chopped
> 4 hard boiled eggs
> 1 cup mayonnaise
> 1 tablespoons yellow mustard
> 1 teaspoon salt
> 1 teaspoon black pepper
> 1/2 teaspoon garlic powder
>
> Cut the cauliflower into bite-size pieces and place in a large casserole.
> Add 1 tablespoon water; cover and microwave on HIGH 6-7 minutes, stirring
> after half the time. Let stand, covered, 5 minutes then drain. Chill the
> cauliflower until it's at least lukewarm before adding the remaining
> ingredients. Stir in the celery, onion, & bell pepper.
>
> In a small bowl, mix all of the remaining ingredients except the eggs;
> pour over cauliflower and mix well. Peel and grate the eggs (you can chop
> them, but running them over a grater is fast and gives you a uniform
> size). Gently stir the eggs into the salad so you don't break up the yolks
> too much. Chill well before serving.
>
>
>

"Jacquie" > wrote in message
m...
> Cheri,
> Do you know how many this salad will serve?

I don't Jacquie, because I usually cook a large head of Cauliflower and know
there is more than 3 cups when cooked, so I just adjust mayo and mustard
accordingly, and I like lots of eggs, so I always add more than 4 eggs.

thank you this sounds good, Lee

--
Have a great day
"Cheri" > wrote in message
...
> "Jacquie" > wrote in message
> m...
>>I used to have a Great recipe for a Faux Potato Salad. My neighbor, back
>>in 1980, Mother owned a exercise Diet Workshop and had a calendar with
>>recipes , the faux potato salad was one of them, it was really good, but I
>>lost the
>
> This is a really good one from the web: I don't like the red pepper in it,
> so I leave it out. and I like chopped eggs.
>
> FauxTato Salad
>
> Medium sized fresh cauliflower, about 3 cups cut up
> 1 cup celery, chopped, about 4 stalks
> 1 cup red onion, chopped, about 4 ounces
> 1/2 cup red bell pepper, chopped
> 4 hard boiled eggs
> 1 cup mayonnaise
> 1 tablespoons yellow mustard
> 1 teaspoon salt
> 1 teaspoon black pepper
> 1/2 teaspoon garlic powder
>
> Cut the cauliflower into bite-size pieces and place in a large casserole.
> Add 1 tablespoon water; cover and microwave on HIGH 6-7 minutes, stirring
> after half the time. Let stand, covered, 5 minutes then drain. Chill the
> cauliflower until it's at least lukewarm before adding the remaining
> ingredients. Stir in the celery, onion, & bell pepper.
>
> In a small bowl, mix all of the remaining ingredients except the eggs;
> pour over cauliflower and mix well. Peel and grate the eggs (you can chop
> them, but running them over a grater is fast and gives you a uniform
> size). Gently stir the eggs into the salad so you don't break up the yolks
> too much. Chill well before serving.
>
>

Jacquie > wrote:

: "W. Baker" > wrote in message
: ...
: > Stormmmee > wrote:
: > : thanks for that.
: >
: > : my weight, while going slow is becoming a successful endeavor, I started
: > at
: > : 251.6 I am now at 170.04 lowest was 151.2 my first goal is 146 so i
: > feel
: > : good about that. i recently read my bg every morning for a month to see
: > if
: > : it were in normal ranges and it was always between 80 and 94 in the
: > morning,
: > : one thing i have learned here already is that i might benifit from
: > checking
: > : the levels after i eat to see how different foods affect me personally.
: > : that alone has been worth the reading.
: >
: >
: > Good work on that weight!!!
: >
: > : my family will pretty much eat anything, traditional usa thankgiving and
: > : other holiday foods, at the most recent family reunion there were no
: > less
: > : than twenty cakes, fifteen pies and who knows how many kinds of salads
: > and
: > : side dishes, my brother stuck to the grilled meat, green beans and his
: > one
: > : big weakness potato salad...
: >
: > Many of us have made and discussed adaptations of traditional holiday
: > foods. For example, I make my pumpkin pie iwht solenda n place of sugar
: > and with a not crust rather than a single flour crust. I do make apple
: > pie, also with ]
: >
: >
: > splenda adn ofet do it in a deep cassarole with no bottom crust, just the
: > top one on it. I make cranberry sauce(see my comments in the cranberry
: > thread) too as make an out of the bird dressing using a very high
: > proortion of vegetalbes,includign regular adn protobello mushrooms, leeks,
: > onions, celery, green peppers, etc and less bread, at least half of which
: > is a low carb multigrain one makde either by Arnold(4 grams of carb per
: > slice) or Pepperige Farms(5 grams of carb per slice). I make a gravy with
: > no thickening, just using stock or a mixture of stock and wine to deglaze
: > the pan after my well seasoned turkey is done.
: >
: > : his favorite pie is blueberry, his favorite cookie is choc chip and he
: > loves
: > : potato salad as i said,
: >
: > Try a fautato salad made with slightly overcooked cauliflower , either
: > entirely or in place of about hald the potatoes.
: > : Lee
: > Wendy
: >
: >
: > : --
: >

: Wendy, I make my Pumpkin pie crustless too. I also have a recipe that I put
: in little custard cups, It's the pumpkin/pudding/cream cheese recipe. When
: we are invited to dinner for the holidays I just take one of the pumpkin
: cups with me and have that for dessert when they are serving pie to others.
: Your bird dressing sound yummy..I'd have to leave the mushrooms out as hubby
: doesn't like them


One of my typos. I do make pumpkin custard, but for thanksgiving, when I
have many to feed traditionally, I make a nUt crust with fod processed
walnuts adn splenda, no extra butter or oil neded adn just pat it into th
epie pan ad =bake for about 10-15 mins before using with the pumplin ctuff
and bake again.

Wendy