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Default Ideal Brand Sweetener

I bought a package of this today. The main ingredient is xylitol
followed by maltodextrin and sucralose.

by calculation, the carb count for one cup is 72 grams, which, for
desserts without a lot of flour carbs might work for small servings.
regular table sugar is 265 grams of carbs in a cup.

I am going to try this recipe (I added an extra egg to make up for the
lack of support from sugar) for pecan pie, subbing the Ideal and the
Splenda brown (yes, I know it's part real sugar) and using an almond
meal crust. I will also try to give him a smaller serving than 1/8 of a
pie.

I am keeping the carbs down on the traditional turkey dinner. No white
potato, but a bit of sweet potato with no added sugars and a small
amount of stuffing made with low carb, double fiber bread and lots and
lots of celery. Fake sweetened fresh cranberry sauce and roasted
Brussels sprouts and maybe a salad.

I think I should be able to keep DH's carb count for the meal within the
parameters of his insulin pump's ability to cover for them. A glass of
wine might help a bit, too.

What do y'all think about the Ideal sweetener? Will the xylitol work on
me like other sugar alcohols or is it different?

DH has been such a good boy and his last A1C was 5.9 so I thought I'd
let him have some treats for Thanksgiving Day.


* Exported from MasterCook *

Pecan Pie V

Recipe By :Elaine Helms
Serving Size : 8 Preparation Time :0:15
Categories : pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup light brown sugar
1/4 cup white sugar
1/2 cup butter
3 eggs
1 tablespoon all-purpose flour
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, beat eggs until foamy, and stir in melted butter. Stir
in the brown sugar, white sugar and the flour; mix well. Last add the
milk, vanilla and nuts.

Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10
minutes at 400 degrees, then reduce temperature to 350 degrees and bake
for 30 to 40 minutes, or until done.

Source:
"Allrecipes"
S(URL):
"http://allrecipes.com/Recipe/pecan-pie-v/detail.aspx"
Yield:


NOTES : "Unlike most pecan pies, this one does not require corn syrup."



--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
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Default Ideal Brand Sweetener

Janet Wilder > wrote:
: I bought a package of this today. The main ingredient is xylitol
: followed by maltodextrin and sucralose.

: by calculation, the carb count for one cup is 72 grams, which, for
: desserts without a lot of flour carbs might work for small servings.
: regular table sugar is 265 grams of carbs in a cup.

: I am going to try this recipe (I added an extra egg to make up for the
: lack of support from sugar) for pecan pie, subbing the Ideal and the
: Splenda brown (yes, I know it's part real sugar) and using an almond
: meal crust. I will also try to give him a smaller serving than 1/8 of a
: pie.

: I am keeping the carbs down on the traditional turkey dinner. No white
: potato, but a bit of sweet potato with no added sugars and a small
: amount of stuffing made with low carb, double fiber bread and lots and
: lots of celery. Fake sweetened fresh cranberry sauce and roasted
: Brussels sprouts and maybe a salad.

: I think I should be able to keep DH's carb count for the meal within the
: parameters of his insulin pump's ability to cover for them. A glass of
: wine might help a bit, too.

: What do y'all think about the Ideal sweetener? Will the xylitol work on
: me like other sugar alcohols or is it different?

: DH has been such a good boy and his last A1C was 5.9 so I thought I'd
: let him have some treats for Thanksgiving Day.
Snippped delicious looking recipe

I can't advise you on hesweetener, but just some suggestions on your
stuffing. I use an assortment of vegetables along with the low carb
bread. Not only clelery and onions, but green pepper, chinked portobelo
mushrooms, leeks-if not too crazy expensive and tons of herbs and some
curry powder. I bake this outside the bird with a little oil (so my
vegetarians can eat it) otherwise use either a bit of chicken fat or the
fatty drippings from the turkey(just a little of this sin:-). This works
well for a yummy dressing and those mushroom chunks really add. You
can also always add some chestnuts or other stuff like that .

Wendy
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Default Ideal Brand Sweetener

On 11/20/2011 8:11 AM, W. Baker wrote:
> Janet > wrote:
> : I bought a package of this today. The main ingredient is xylitol
> : followed by maltodextrin and sucralose.
>
> : by calculation, the carb count for one cup is 72 grams, which, for
> : desserts without a lot of flour carbs might work for small servings.
> : regular table sugar is 265 grams of carbs in a cup.
>
> : I am going to try this recipe (I added an extra egg to make up for the
> : lack of support from sugar) for pecan pie, subbing the Ideal and the
> : Splenda brown (yes, I know it's part real sugar) and using an almond
> : meal crust. I will also try to give him a smaller serving than 1/8 of a
> : pie.
>
> : I am keeping the carbs down on the traditional turkey dinner. No white
> : potato, but a bit of sweet potato with no added sugars and a small
> : amount of stuffing made with low carb, double fiber bread and lots and
> : lots of celery. Fake sweetened fresh cranberry sauce and roasted
> : Brussels sprouts and maybe a salad.
>
> : I think I should be able to keep DH's carb count for the meal within the
> : parameters of his insulin pump's ability to cover for them. A glass of
> : wine might help a bit, too.
>
> : What do y'all think about the Ideal sweetener? Will the xylitol work on
> : me like other sugar alcohols or is it different?
>
> : DH has been such a good boy and his last A1C was 5.9 so I thought I'd
> : let him have some treats for Thanksgiving Day.
> Snippped delicious looking recipe
>
> I can't advise you on hesweetener, but just some suggestions on your
> stuffing. I use an assortment of vegetables along with the low carb
> bread. Not only clelery and onions, but green pepper, chinked portobelo
> mushrooms, leeks-if not too crazy expensive and tons of herbs and some
> curry powder. I bake this outside the bird with a little oil (so my
> vegetarians can eat it) otherwise use either a bit of chicken fat or the
> fatty drippings from the turkey(just a little of this sin:-). This works
> well for a yummy dressing and those mushroom chunks really add. You
> can also always add some chestnuts or other stuff like that .
>
> Wendy



Thanks, Wendy. I was going to put mushrooms in it, too. There will only
be 3 of us for dinner so I'll make the stuffing outside the bird.

Onions *and* leeks?

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
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Default Ideal Brand Sweetener

Janet Wilder > wrote:
: On 11/20/2011 8:11 AM, W. Baker wrote:
: > Janet > wrote:
: > : I bought a package of this today. The main ingredient is xylitol
: > : followed by maltodextrin and sucralose.
: >
: > : by calculation, the carb count for one cup is 72 grams, which, for
: > : desserts without a lot of flour carbs might work for small servings.
: > : regular table sugar is 265 grams of carbs in a cup.
: >
: > : I am going to try this recipe (I added an extra egg to make up for the
: > : lack of support from sugar) for pecan pie, subbing the Ideal and the
: > : Splenda brown (yes, I know it's part real sugar) and using an almond
: > : meal crust. I will also try to give him a smaller serving than 1/8 of a
: > : pie.
: >
: > : I am keeping the carbs down on the traditional turkey dinner. No white
: > : potato, but a bit of sweet potato with no added sugars and a small
: > : amount of stuffing made with low carb, double fiber bread and lots and
: > : lots of celery. Fake sweetened fresh cranberry sauce and roasted
: > : Brussels sprouts and maybe a salad.
: >
: > : I think I should be able to keep DH's carb count for the meal within the
: > : parameters of his insulin pump's ability to cover for them. A glass of
: > : wine might help a bit, too.
: >
: > : What do y'all think about the Ideal sweetener? Will the xylitol work on
: > : me like other sugar alcohols or is it different?
: >
: > : DH has been such a good boy and his last A1C was 5.9 so I thought I'd
: > : let him have some treats for Thanksgiving Day.
: > Snippped delicious looking recipe
: >
: > I can't advise you on hesweetener, but just some suggestions on your
: > stuffing. I use an assortment of vegetables along with the low carb
: > bread. Not only clelery and onions, but green pepper, chinked portobelo
: > mushrooms, leeks-if not too crazy expensive and tons of herbs and some
: > curry powder. I bake this outside the bird with a little oil (so my
: > vegetarians can eat it) otherwise use either a bit of chicken fat or the
: > fatty drippings from the turkey(just a little of this sin:-). This works
: > well for a yummy dressing and those mushroom chunks really add. You
: > can also always add some chestnuts or other stuff like that .
: >
: > Wendy


: Thanks, Wendy. I was going to put mushrooms in it, too. There will only
: be 3 of us for dinner so I'll make the stuffing outside the bird.

: Onions *and* leeks?

: --
: Janet Wilder
: Way-the-heck-south Texas
: Spelling doesn't count. Cooking does.

Yup, different texture and somewhat taste. For some reason I never use
garlic with either rosted whole trkey or chicken, although I may use it
for baked quarters or braised dishes. In additin, I have never found
that you can have too many onion things. the more the better:-)=alsom
chopped parsley(flat leaf) anad thyme and/o rosemary stalks at the top so
you can remove them after cooking add nice flavo along with teh mildish
curry powder I use, as I use with all my roast poultry. Started doing
this when someone was on a satl resricted diet. the pick up fromt he
slightly spiciy mildish curry made up partially for the flatness of the
no-salt meat(I used to soak my kashered poultry in a few changes of cool
water(inthe fridge) to remove salt. No longer have to do that!

Wendy


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Default Ideal Brand Sweetener

my stuffing has no bread last couple years and is as good..but in the past I
used low carb bread I toasted in oven cubed with olive oil and sage and s
and p.

like Wendy I use a ton of leek and mushrooms and fresh herbs and a good
spicy sausage and a small bit of wild rice for texture.

as far as xylitol id use it sparingly as it can give the runs or extreme
gas.

I use a blend of splenda with fiber/erythritol and xylitol

KROM

"W. Baker" wrote in message ...

Janet Wilder > wrote:
: I bought a package of this today. The main ingredient is xylitol
: followed by maltodextrin and sucralose.

: by calculation, the carb count for one cup is 72 grams, which, for
: desserts without a lot of flour carbs might work for small servings.
: regular table sugar is 265 grams of carbs in a cup.

: I am going to try this recipe (I added an extra egg to make up for the
: lack of support from sugar) for pecan pie, subbing the Ideal and the
: Splenda brown (yes, I know it's part real sugar) and using an almond
: meal crust. I will also try to give him a smaller serving than 1/8 of a
: pie.

: I am keeping the carbs down on the traditional turkey dinner. No white
: potato, but a bit of sweet potato with no added sugars and a small
: amount of stuffing made with low carb, double fiber bread and lots and
: lots of celery. Fake sweetened fresh cranberry sauce and roasted
: Brussels sprouts and maybe a salad.

: I think I should be able to keep DH's carb count for the meal within the
: parameters of his insulin pump's ability to cover for them. A glass of
: wine might help a bit, too.

: What do y'all think about the Ideal sweetener? Will the xylitol work on
: me like other sugar alcohols or is it different?

: DH has been such a good boy and his last A1C was 5.9 so I thought I'd
: let him have some treats for Thanksgiving Day.
Snippped delicious looking recipe

I can't advise you on hesweetener, but just some suggestions on your
stuffing. I use an assortment of vegetables along with the low carb
bread. Not only clelery and onions, but green pepper, chinked portobelo
mushrooms, leeks-if not too crazy expensive and tons of herbs and some
curry powder. I bake this outside the bird with a little oil (so my
vegetarians can eat it) otherwise use either a bit of chicken fat or the
fatty drippings from the turkey(just a little of this sin:-). This works
well for a yummy dressing and those mushroom chunks really add. You
can also always add some chestnuts or other stuff like that .

Wendy



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Default Ideal Brand Sweetener

onion and leek and spring onions is a good combo you can taste the flavors

I use a medley of shrooms like shitake and ports and wood ears etc..all
cooked in butter then baked in the oven

KROM


"Janet Wilder" wrote in message
b.com...

On 11/20/2011 8:11 AM, W. Baker wrote:
> Janet > wrote:
> : I bought a package of this today. The main ingredient is xylitol
> : followed by maltodextrin and sucralose.
>
> : by calculation, the carb count for one cup is 72 grams, which, for
> : desserts without a lot of flour carbs might work for small servings.
> : regular table sugar is 265 grams of carbs in a cup.
>
> : I am going to try this recipe (I added an extra egg to make up for the
> : lack of support from sugar) for pecan pie, subbing the Ideal and the
> : Splenda brown (yes, I know it's part real sugar) and using an almond
> : meal crust. I will also try to give him a smaller serving than 1/8 of a
> : pie.
>
> : I am keeping the carbs down on the traditional turkey dinner. No white
> : potato, but a bit of sweet potato with no added sugars and a small
> : amount of stuffing made with low carb, double fiber bread and lots and
> : lots of celery. Fake sweetened fresh cranberry sauce and roasted
> : Brussels sprouts and maybe a salad.
>
> : I think I should be able to keep DH's carb count for the meal within the
> : parameters of his insulin pump's ability to cover for them. A glass of
> : wine might help a bit, too.
>
> : What do y'all think about the Ideal sweetener? Will the xylitol work on
> : me like other sugar alcohols or is it different?
>
> : DH has been such a good boy and his last A1C was 5.9 so I thought I'd
> : let him have some treats for Thanksgiving Day.
> Snippped delicious looking recipe
>
> I can't advise you on hesweetener, but just some suggestions on your
> stuffing. I use an assortment of vegetables along with the low carb
> bread. Not only clelery and onions, but green pepper, chinked portobelo
> mushrooms, leeks-if not too crazy expensive and tons of herbs and some
> curry powder. I bake this outside the bird with a little oil (so my
> vegetarians can eat it) otherwise use either a bit of chicken fat or the
> fatty drippings from the turkey(just a little of this sin:-). This works
> well for a yummy dressing and those mushroom chunks really add. You
> can also always add some chestnuts or other stuff like that .
>
> Wendy



Thanks, Wendy. I was going to put mushrooms in it, too. There will only
be 3 of us for dinner so I'll make the stuffing outside the bird.

Onions *and* leeks?

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

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Default Ideal Brand Sweetener

zylatol gives me a huge headache, but the other s/as don't bother me, read
about some negative side effects before you try it... iirc the s/as don't
bother your dh, good luck and please report back on what he thinks of his
treats, Lee
"Janet Wilder" > wrote in message
eb.com...
>I bought a package of this today. The main ingredient is xylitol followed
>by maltodextrin and sucralose.
>
> by calculation, the carb count for one cup is 72 grams, which, for
> desserts without a lot of flour carbs might work for small servings.
> regular table sugar is 265 grams of carbs in a cup.
>
> I am going to try this recipe (I added an extra egg to make up for the
> lack of support from sugar) for pecan pie, subbing the Ideal and the
> Splenda brown (yes, I know it's part real sugar) and using an almond meal
> crust. I will also try to give him a smaller serving than 1/8 of a pie.
>
> I am keeping the carbs down on the traditional turkey dinner. No white
> potato, but a bit of sweet potato with no added sugars and a small amount
> of stuffing made with low carb, double fiber bread and lots and lots of
> celery. Fake sweetened fresh cranberry sauce and roasted Brussels sprouts
> and maybe a salad.
>
> I think I should be able to keep DH's carb count for the meal within the
> parameters of his insulin pump's ability to cover for them. A glass of
> wine might help a bit, too.
>
> What do y'all think about the Ideal sweetener? Will the xylitol work on
> me like other sugar alcohols or is it different?
>
> DH has been such a good boy and his last A1C was 5.9 so I thought I'd let
> him have some treats for Thanksgiving Day.
>
>
> * Exported from MasterCook *
>
> Pecan Pie V
>
> Recipe By :Elaine Helms
> Serving Size : 8 Preparation Time :0:15
> Categories : pies
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 cup light brown sugar
> 1/4 cup white sugar
> 1/2 cup butter
> 3 eggs
> 1 tablespoon all-purpose flour
> 1 tablespoon milk
> 1 teaspoon vanilla extract
> 1 cup chopped pecans
>
> Preheat oven to 350 degrees F (175 degrees C).
>
> In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in
> the brown sugar, white sugar and the flour; mix well. Last add the milk,
> vanilla and nuts.
>
> Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes
> at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to
> 40 minutes, or until done.
>
> Source:
> "Allrecipes"
> S(URL):
> "http://allrecipes.com/Recipe/pecan-pie-v/detail.aspx"
> Yield:
>
>
> NOTES : "Unlike most pecan pies, this one does not require corn syrup."
>
>
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. Cooking does.



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Default Ideal Brand Sweetener

i have always put onions and celery in my stuffing, recently have been
adding shaved/shredded carrots as well all sauted before incorperating, i
use butter, but chicken fat would work fine, Lee
"Janet Wilder" > wrote in message
b.com...
> On 11/20/2011 8:11 AM, W. Baker wrote:
>> Janet > wrote:
>> : I bought a package of this today. The main ingredient is xylitol
>> : followed by maltodextrin and sucralose.
>>
>> : by calculation, the carb count for one cup is 72 grams, which, for
>> : desserts without a lot of flour carbs might work for small servings.
>> : regular table sugar is 265 grams of carbs in a cup.
>>
>> : I am going to try this recipe (I added an extra egg to make up for the
>> : lack of support from sugar) for pecan pie, subbing the Ideal and the
>> : Splenda brown (yes, I know it's part real sugar) and using an almond
>> : meal crust. I will also try to give him a smaller serving than 1/8 of
>> a
>> : pie.
>>
>> : I am keeping the carbs down on the traditional turkey dinner. No white
>> : potato, but a bit of sweet potato with no added sugars and a small
>> : amount of stuffing made with low carb, double fiber bread and lots and
>> : lots of celery. Fake sweetened fresh cranberry sauce and roasted
>> : Brussels sprouts and maybe a salad.
>>
>> : I think I should be able to keep DH's carb count for the meal within
>> the
>> : parameters of his insulin pump's ability to cover for them. A glass of
>> : wine might help a bit, too.
>>
>> : What do y'all think about the Ideal sweetener? Will the xylitol work
>> on
>> : me like other sugar alcohols or is it different?
>>
>> : DH has been such a good boy and his last A1C was 5.9 so I thought I'd
>> : let him have some treats for Thanksgiving Day.
>> Snippped delicious looking recipe
>>
>> I can't advise you on hesweetener, but just some suggestions on your
>> stuffing. I use an assortment of vegetables along with the low carb
>> bread. Not only clelery and onions, but green pepper, chinked portobelo
>> mushrooms, leeks-if not too crazy expensive and tons of herbs and some
>> curry powder. I bake this outside the bird with a little oil (so my
>> vegetarians can eat it) otherwise use either a bit of chicken fat or the
>> fatty drippings from the turkey(just a little of this sin:-). This works
>> well for a yummy dressing and those mushroom chunks really add. You
>> can also always add some chestnuts or other stuff like that .
>>
>> Wendy

>
>
> Thanks, Wendy. I was going to put mushrooms in it, too. There will only
> be 3 of us for dinner so I'll make the stuffing outside the bird.
>
> Onions *and* leeks?
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. Cooking does.



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Default Ideal Brand Sweetener

xylitol gives the right 'texture' to the food sweetened with it

HOWEVER it is highly TOXIC to DOGS

please consider this if you have dogs in your house

kate (a dog lover who knows just HOW FAR dogs will go to steal food!)


On 11/19/2011 9:47 PM, Janet Wilder wrote:
> I bought a package of this today. The main ingredient is xylitol
> followed by maltodextrin and sucralose.
>
> by calculation, the carb count for one cup is 72 grams, which, for
> desserts without a lot of flour carbs might work for small servings.
> regular table sugar is 265 grams of carbs in a cup.
>
> I am going to try this recipe (I added an extra egg to make up for the
> lack of support from sugar) for pecan pie, subbing the Ideal and the
> Splenda brown (yes, I know it's part real sugar) and using an almond
> meal crust. I will also try to give him a smaller serving than 1/8 of a
> pie.
>
> I am keeping the carbs down on the traditional turkey dinner. No white
> potato, but a bit of sweet potato with no added sugars and a small
> amount of stuffing made with low carb, double fiber bread and lots and
> lots of celery. Fake sweetened fresh cranberry sauce and roasted
> Brussels sprouts and maybe a salad.
>
> I think I should be able to keep DH's carb count for the meal within the
> parameters of his insulin pump's ability to cover for them. A glass of
> wine might help a bit, too.
>
> What do y'all think about the Ideal sweetener? Will the xylitol work on
> me like other sugar alcohols or is it different?
>
> DH has been such a good boy and his last A1C was 5.9 so I thought I'd
> let him have some treats for Thanksgiving Day.
>
>
> * Exported from MasterCook *
>
> Pecan Pie V
>
> Recipe By :Elaine Helms
> Serving Size : 8 Preparation Time :0:15
> Categories : pies
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 cup light brown sugar
> 1/4 cup white sugar
> 1/2 cup butter
> 3 eggs
> 1 tablespoon all-purpose flour
> 1 tablespoon milk
> 1 teaspoon vanilla extract
> 1 cup chopped pecans
>
> Preheat oven to 350 degrees F (175 degrees C).
>
> In a large bowl, beat eggs until foamy, and stir in melted butter. Stir
> in the brown sugar, white sugar and the flour; mix well. Last add the
> milk, vanilla and nuts.
>
> Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10
> minutes at 400 degrees, then reduce temperature to 350 degrees and bake
> for 30 to 40 minutes, or until done.
>
> Source:
> "Allrecipes"
> S(URL):
> "http://allrecipes.com/Recipe/pecan-pie-v/detail.aspx"
> Yield:
>
>
> NOTES : "Unlike most pecan pies, this one does not require corn syrup."
>
>
>


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On 11/20/2011 5:52 PM, Storrmmee wrote:
> i have always put onions and celery in my stuffing, recently have been
> adding shaved/shredded carrots as well all sauted before incorperating, i
> use butter, but chicken fat would work fine, Lee


oh, bit of a spin, but you reminded me

spinach, shredded carrots and shredded pickled beets

bacon bits if you like

nuts of your choice

and a garlic ranch or caesar dressing

YUM

kate


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i have save this for further consideration, a new combination to me, Lee
"Tiger Lily" > wrote in message
...
> On 11/20/2011 5:52 PM, Storrmmee wrote:
>> i have always put onions and celery in my stuffing, recently have been
>> adding shaved/shredded carrots as well all sauted before incorperating, i
>> use butter, but chicken fat would work fine, Lee

>
> oh, bit of a spin, but you reminded me
>
> spinach, shredded carrots and shredded pickled beets
>
> bacon bits if you like
>
> nuts of your choice
>
> and a garlic ranch or caesar dressing
>
> YUM
>
> kate



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upon reading this, i notice that i didn't mention that is a favourite
salad that we have and guests, while a touch uncertain, have discovered
they love the combinations

hubby likes to add dried cranberries or raisins to his salad

kate

On 11/21/2011 6:34 PM, Storrmmee wrote:
> i have save this for further consideration, a new combination to me, Lee
> "Tiger > wrote in message
> ...
>> On 11/20/2011 5:52 PM, Storrmmee wrote:
>>> i have always put onions and celery in my stuffing, recently have been
>>> adding shaved/shredded carrots as well all sauted before incorperating, i
>>> use butter, but chicken fat would work fine, Lee

>>
>> oh, bit of a spin, but you reminded me
>>
>> spinach, shredded carrots and shredded pickled beets
>>
>> bacon bits if you like
>>
>> nuts of your choice
>>
>> and a garlic ranch or caesar dressing
>>
>> YUM
>>
>> kate

>
>


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anything with dried cranberries or raisins has to be good, lol, Lee
"Tiger Lily" > wrote in message
...
> upon reading this, i notice that i didn't mention that is a favourite
> salad that we have and guests, while a touch uncertain, have discovered
> they love the combinations
>
> hubby likes to add dried cranberries or raisins to his salad
>
> kate
>
> On 11/21/2011 6:34 PM, Storrmmee wrote:
>> i have save this for further consideration, a new combination to me, Lee
>> "Tiger > wrote in message
>> ...
>>> On 11/20/2011 5:52 PM, Storrmmee wrote:
>>>> i have always put onions and celery in my stuffing, recently have been
>>>> adding shaved/shredded carrots as well all sauted before incorperating,
>>>> i
>>>> use butter, but chicken fat would work fine, Lee
>>>
>>> oh, bit of a spin, but you reminded me
>>>
>>> spinach, shredded carrots and shredded pickled beets
>>>
>>> bacon bits if you like
>>>
>>> nuts of your choice
>>>
>>> and a garlic ranch or caesar dressing
>>>
>>> YUM
>>>
>>> kate

>>
>>

>



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On 11/24/2011 8:22 AM, Storrmmee wrote:
> anything with dried cranberries or raisins has to be good, lol, Lee



....and full of carbs :-)

--
Janet Wilder
Way-the-heck-south Texas
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Janet Wilder > wrote:
: On 11/24/2011 8:22 AM, Storrmmee wrote:
: > anything with dried cranberries or raisins has to be good, lol, Lee


: ...and full of carbs :-)

: --
: Janet Wilder
: Way-the-heck-south Texas
: Spelling doesn't count. Cooking does.

I sometimes dry myown cranberries, using some Splenda. It is a nusience
since you have to slightly par-boil thm firstt as the skins are too
imperiable for the dryer to work well.

Wendy


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well, there is that too, Lee
"Janet Wilder" > wrote in message
b.com...
> On 11/24/2011 8:22 AM, Storrmmee wrote:
>> anything with dried cranberries or raisins has to be good, lol, Lee

>
>
> ...and full of carbs :-)
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. Cooking does.



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"Janet Wilder" > wrote in message
b.com...
> On 11/24/2011 8:22 AM, Storrmmee wrote:
>> anything with dried cranberries or raisins has to be good, lol, Lee

>
>
> ...and full of carbs :-)


Dried cranberries are low in carbs unless they are sweetened.


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"W. Baker" > wrote in message
...
> Janet Wilder > wrote:
> : On 11/24/2011 8:22 AM, Storrmmee wrote:
> : > anything with dried cranberries or raisins has to be good, lol, Lee
>
>
> : ...and full of carbs :-)
>
> : --
> : Janet Wilder
> : Way-the-heck-south Texas
> : Spelling doesn't count. Cooking does.
>
> I sometimes dry myown cranberries, using some Splenda. It is a nusience
> since you have to slightly par-boil thm firstt as the skins are too
> imperiable for the dryer to work well.


You can dry them without doing that. I've done it. It does take many days
and the end texture will be totally different. They will be lightly crispy
and puffed full of air.


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On 11/24/2011 9:38 AM, Janet Wilder wrote:
> On 11/24/2011 8:22 AM, Storrmmee wrote:
>> anything with dried cranberries or raisins has to be good, lol, Lee

>
>
> ....and full of carbs :-)
>


well, Janet, the dried cranberries pack a punch of flavour contrast,
chop 'em up in the dice-o-matic (do you still have one of those? giggle)
and you get 1/8th of a dried cranberry in a fork full of the salad

i'd be more wary of the carbs in the beets, but again, they pack a
flavour punch

less is more

kate
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