Conference yukon::christian_v7

    
    So what time of the day do you get the munchies ? 4pm maybe ?
    
    Ann
    
    

    9:30, 10:00, 11:00, 11:30, 1:15, 2:00, 2:30, 3:00, 3:33, 4:00....
    
    :-)
    
    in other words, a lot.
    
    I beat it by chewing sugar free gum.
                                        

    
    
    This wasn't moved... 
    
    You mean the minute you get up until you go to bed ?
    
    This is not the same as weight in topic like the other note.
    
    How about weekends ? Have a hard time saying no ?
    
    Ann
    
    

    well, no not *all* the time. Just a lot of it.
    Weekends, I get the munchies if I exercise or play racquetball or
    something.  Since I have more snack food here than at home, once I get
    there it isn't a problem... :-)
    
    and I don't eat every time I get the munchies, I was exagerating a
    little...

    
    Din Din ? is Dinner.. 
    
    

 Hey, we're on diets around here...quit talking about food! ;-)

    Anybody want a recipe for Tabasco (R) Flavored Ice Cubes? :-)

    
    Now that doesn't sound yummy to me.
    
    Ann
    
    

    I'm trying to decide how hot it would be....
    
    :-)
    
    
    
    =8-*
    
    
    
    * = flames

    They are especially useful if you're trying to cut back on the amount
    of soft drinks you consume. :-)

    My muchie times are;
    
    	When I first get to the office..
    	When I first get home in the afternoon (3:pm-ish)
    	While watching TV..
    	When I've had a stressful day/event (which has been quite
    						a bit lately)
    	On weekends, if I don't keep myself busy, I eat continually!
    
    

    
    
    Does anyone have some good chicken recipes ?
    
    I know weekends are always hard but I am getting better at saying no 
    Thanks..
    
    How do you tell those who like to push food on you and even if you say
    no, they keep saying oh go on...eat it..
    
    Ann
    
    

    I'll put this in here because it may be useful to the folks who are
    dieting.  The subject was started in Chit Chat but I'll post it here so
    that it doesn't get purged.

    Regarding the issue of lunch (caf' or brown bag), I always fix my lunch
    at home and bring it with me.  This costs considerably less than buying
    lunch every day.  Lunch consists of a sandwich (usually some meat with
    low fat content), pretzels, ginger snap or lemon snap cookies, a piece
    of fruit, and a beverage.

    OK, so what, you might be saying.  There is some very good logic in
    what I include.  Several years ago when I had my cholesterol checked,
    it was a little high.  The doctor gave me some info on low fat eating
    habits.  Included in that info were some suggestions on low fat foods.
    Based on that information I substituted:

	pretzels for chips	pretzels are baked and not fried
	ginger/lemon snaps
	   for other cookies	these have very low fat content compared to
				other cookies

    Of course, we all know that fruit is good for you so I try to vary with
    different types of apples, bananas, pears, etc.

    Anyway, when I changed my eating habits it didn't lower my cholesterol
    much (unfortunately), but it allowed me to lose about ten pounds.  So,
    I not only save money by brown bagging it, but I eat a little healthier
    as well with a side benefit of not providing fat that my body nor blood
    vessels don't need.

    Ron

This recipie uses some caloric ingredients, but they can easily be
substituted or omitted.

Raspberry Chicken

Fry a couple of boneless breasts in a skillet until they are mostly cooked.
The recipie calls for frying them in butter, but you can use low-cholesterol
types of oil instead.

Remove them from the pan, and put in a whole diced onion.  Fry the onion
until it gets soft.  Then add about 1/4 cup of raspberry vinegar and a bit of
chicken broth, and simmer until most of the liquid has boiled off.  You can
also put sun-dried tomatoes in here, they add a good flavor.

Then add a bit of tomato sauce, some cream (or yogurt), and the chicken
breasts, and simmer then together for about 10 minutes.  Serve over rice.

I used to get drinks from the machines here, until I found that the sugar 
is some sort of substitute which knowcks me about.  So I got it unsweetened 
(ugh!), and without milk powder - black....  But I needed to take some fluid.

Then I started bringing in tea bags and dunking them in a cup of water from 
the microwave.  I'm too lazy to bring in milk and sugar, so get what I hope 
is a healthier drink...  Sometimes I'll bring in some fruit juice too.

I get my lunch fixed at home, too, Ron.

But still, eating gets a habit.  I do it most days...

								Andrew

    Ron,
    
    I use to talk brown bag lunches to work too... BUT after awhile them
    bags are tough to chew.... 8^)......
    
    Of course, the plastic from them tupperware containers is reall hard to
    chew..... 8^)......
    
    Later!
    
    Bob
    

�    Later!

When his teeth get unstuck ... ;-)

    
    I know for myself I usually get the munchies around 7pm and
    I find weekends hard. I have been doing better.
    
    So how can one be nice to people who don't seem to take NO for
    an answer when offering you food ? 
    
    Ann
    
    

    
    
    Does anyone have a recipe on Hawaiian Chicken ? How about some good
    stir Fry ones ?
    
    Ann
    
    

    Stir fry is easy!
    
    Just slice it up and cook it!
    I usually use chicken, beef, or pork as a meat, which I keep frozen
    (easier to slice thin when slightly frozen), and also include green
    pepper, onion, carrots, brocolli, green beans.  Sometimes you may need
    adjust when you put things in for how long they cook, or cook 'em
    separately.  
    I spray the pan with Pam, and add any spices (black pepper, tobasco,
    etc) as I feel led (The Holy Spirit works in the kitchen too!;-)
    I've started adding Worchestireshireshierererr sauce (I can't pronounce
    it very well either) when I do chicken, but usually put it directly on
    the meat and not in the pan.
    
    Add the ingredients when the pan gets hot, and cook.
    
    Real simple (it's all I cooked for a while...)
    

	Ann,

	Try this for your chicken:

	1/4-1/2 cup of soy sauce
	a dash of garlic powder
	juice from 1 can of pineapple chunks
	1/4 cup white wine, if you've got it (I usually don't, and it
		still comes out fine)

	Marinate the chicken about 20 minutes (again, if you can, it still
	tastes great if you can't)

	Remove the chicken from the marinade, toss it in a pan, stir-fry.
	Remove chicken, stir-fry some veggies (I use frozen vegetable
	mixtures, like brocolli, cauliflower, carrots), add the pineapple
	chunks, add the marinade, stir in 2 TBSP corn starch that has
	been dissolved in 1/4 cup of water, add the chicken back in.
	Mix well to coat the chicken.

	Serve with white rice or pasta.

	

	Low-fat munchies:

	pretzels
	rice cakes
	graham crackers
	fig newtons
	ginger snaps (read the labels on these and graham crackers, though.
		      I've found that the generic store brands have twice
		      as much fat as the brand names,  making them 30% fat
		      vs. 15%)
	raisins
	dried apricots (not low-calorie, but low-fat)

	nonfat or lowfat frozen yogurt
	low-fat granola bars (I've only seen these by Kelloggs so far)
	Angel food cake (top it with strawberries and nonfat frozen yogurt
			 for special treats)

	

    Here is a great dessert recipe.... I modified it a bit, because I
    dislike "nutrisweet" or other fake sweeteners...


    Coffee Jello

    	8 oz. *STRONG* coffee (cold)
    	8 oz. boiling water
    	1/4 cup sugar (or 2 packets of fake sweetener)
    	2 packets of "KNOX" brand unflavored gelatin
    
    Into a bowl, combine the boiling water, KNOX and sweetener. Once 
    desolved, add the coffee and continue to stir. Refrig. until jelled.
    Serve with low cal whipped cream or eat plain...
    
    For a variation to this... Add one of the new flavored creamers to the
    jello during stirring... Using the powdered creams won't add to the
    calorie count....
    
    Adjust measures to taste!
    
    It is good!
    
    Bob
    

>                     <<< Note 384.21 by RICKS::PSHERWOOD >>>

>    I've started adding Worchestireshireshierererr sauce (I can't pronounce

    Do you know how that sauce got its name?

    The person who created it owned a restaurant and asked a customer if
    they would like to try something new on top of their entree.  The
    customer tried it and absolutely loved it and then asked...
    


    Wha's dis here sauce?

    Sorry!

    Ron

    Oh Ron...., tisk tisk...!
    
    8^()
    

    
    Do you have a hard time on weekends with your eating habits ?
    
    I know I have to stick to my guns when I say NO Thanks...
    if offered something I shouldn't have.
    
    Did you ever have someone when you told them you are cutting
    down and they just laugh ?
    
    Ann
    
    

    I have a problem all the time with weekends and weekdays. My biggest
    problem is... I tend to *fill* my plate... 
    
    SO... to combat this problem, I've tried to use a *smaller* plate.
    
    On many occations I have told folks of my desire to cut back. The
    answer I most often get is....
    
    	"ya, right... have some more {insert a food here}"
    
    I usually can not resist the temptation to "have some more {insert a
    food here}".....
    
    Bob
    

      
    
      With friends that are really close to us, Anita and I usually ask if
    they do not mind me bringing a microwaveable(sp?) dinner....At first
    this was strange for me to do but now, it is getting easier !
    
    				Fonz

    It is amazing how stupid and heartless people can be when it comes to 
    another person's food addictions and undermining that person's efforts 
    to cut back on their calorie intake.  I sometimes think it is more than 
    just not thinking.  

    Anyhow, the thing to do is decide _before hand_ exactly what and how 
    much you are going eat, and not let anything deter you from that decision.  
    Leave the room if you have to.  Bring your own food if you have to.  If 
    you know that you cannot successfully resist temptation in a particular 
    person's presence, refuse invitations to dine out with them or over at their
    home.  You can either make up polite excuses or best bet, tell them the 
    truth - its too hard for me to stick to my diet when I eat out (or when I 
    eat with you), and I really am determined for the sake of my health and 
    life to eat only what I should.  In this case, put your own health before
    your feelings of needing to be "polite", remember the damage excess weight
    can do to you, and how that will affect the lives of the people who love 
    you and whom you love.  Sometimes it may be helpful to try and understand 
    why they do or say things that make it harder for you to resist temptation.
    Is it because they think your success would somehow point out their 
    failure ?  If you can understand it, you might be able to better withstand
    the pressure they put on you to eat what you know you should not.

    If snacks before dinner is your downfall, brush your teeth really well 
    before you go, and then just keep running your tongue over your teeth 
    and thinking about how good and clean your mouth feels, and remind 
    yourself about how eating those salty, high-fat snacks is going to ruin 
    that good, clean feeling in your mouth.  Bring your toothbrush along.  
    After the main course, excuse yourself and go brush your teeth.  Remember 
    how icky sweet things taste right after you've brushed your teeth.  That 
    may help bolster your resistance.

    When eating out, if everyone else is eating dessert and you're feeling 
    deprived, and are having a hard time resisting something sweet, see if the
    place has some fresh fruit you could have.  I did this at Shorty's the other
    day when my husband ordered their mud pie for dessert.  I asked if they had
    fruit so that I wouldn't go crazy while my husband was eating dessert.  The
    waitress brought me some pineapple and a mellon slice, and told me about her
    very recent success loosing 35 lbs, which was a great encouragement to me in
    my efforts.

    Leslie

    
    
    How is your eating going ? 

RE:             <<< Note 384.31 by HOTLNE::ARNO "Love one another" >>>

    
    
   > How is your eating going ? 



    Great...I've cut down most junk and substituted that with fruit (though
    I did have a handful of tortilla chips last night) and salads, and eating
    smaller portions and drinking lots of water.  Still need to excerise more
    though.




 Jim

>    smaller portions and drinking lots of water.  Still need to excerise more
>    though.
    
    even if it's just a brisk walk, do some sort of exercise.

�    even if it's just a brisk walk, do some sort of exercise.

*just* a brisk walk!!!! - how about starting with a gentle one...?

							&

I've decided that more than anything, exercise is the key to healthier
living.  As someone said in another note, it helps you feel more energetic, 
gives you a more positive feeling about yourself enabling you to resist 
temptation better, and cuts down on your desire to eat and on your appetite 
(two different things !)  I've found that I'm even dressing up a bit more, 
being more careful about my appearance.  Of course, one still has to maintain 
a balance and not become narcissist, although a person can be just as 
self-preoccupied and narcisist when they are unhappy about their appearance
as they can when they are feeling more positive.

Today, unfortunately, I've had to utilize the cafeteria for my meals - breakfast
and lunch - so its probably not as low fat as would be good for me.  I had
coffe with milk in it, 4 oz tomato juice, and a blueberry whole wheat muffin 
for breakfast.  For lunch I had Poland Springs sparkling water with lemon, 
lettuce and a few raw zuccini slices with tuna fish in it, a cup of onion soup,
and a piece of banana bread.  Sounds good, but the tuna had mayonnaise in it,
the soup and tomato juice were probably fairly high sodium, the muffin was 
bigger and heavier with a higher fat content than the ones I make when I make
muffins at home, and the same pretty much applies to the banana bread.  I've 
had about 16 oz. of regular water with a slice of lemon in it here at my desk 
throughout the day.  I know that I still need to increase the volume of water 
that I drink in a day.  Tonight we're going to have chicken, but I haven't 
figured out how to cook it or what veggies to have with it -- that's because 
I still have to go to the store.  Not the best way to handle it, but that's 
okay, one step at a time.  I'm working on getting more organized and efficient
also, congratulating myself when I do better in that area, and not castigating
myself when I'm not able to stay on top of things.

Also, instead of starting off my better health campaign with a bang this time
(1000- calorie a days), and then struggling to stay as strict as I started and
ultimately failing, I've started off gently, and bit by bit am doing better 
and better, with idea of slow, gradual, permanent changes that I will continue
with all my life.  I may never reach the strictness of some of my previous 
campaigns, but I don't intend to ever gain back what I do loose this time, or 
give up exercising for any length of time.  Next week will be a bit tricky 
because I'm having dental surgery to remove my wisdom teeth on Monday.

Leslie

	Leslie,

	Your daily caloric intake should *not* go below 1200.

	Sounds like you're doing fabulous!

	Karen

    
    Leslie,
    
     I also feel you are doing Super Leslie. I only buy lunch in the
    cafe on Fridays only the rest of the week I bring mine. I feel 
    I am in better control when I bring my own.
    Once I get in the habit, it's fun. I don't have to wait in long
    lines in the cafe. I just get water and I am all set. 
    
    My hardest time is on weekends when I am with people who
    are eating all the time. Friends sometimes aren't use
    to you changing and I think they feel uncomfortable but
    I really am working hard and I have been saying No and sticking
    to it more. 
    
    I also need more exercise. I like Aerobics but haven't done
    them in awhile. 
    
    Praying for you all,
    
      Ann
    
    

    This is a recipe that Jim requested a few notes back for Crunchy
    Baked Chicken.  (This recipe is from Weight Watchers Quick Start so it
    is for one 3oz chicken cutlet so adapt the recipe to how many pieces of
    chicken you have)  Made it last night and it was great.
    
    3/4 oz Cornflakes, crushed
    1 tsp Seame Seeds
    2/1 tsp Paprika
    Salt and Pepper
    3 oz uncooked Chicken Cutlet, pounded thin
    1Tbsp Skim Milk
    2 tsp Reduced-Calorie Margarine
    
    Combine first four ingredients; set aside.  Brush chicken with skim
    milk, coat with cereal mixture, and place on nonstick baking pan.  Dot
    cutlet with 2 tsp margarine and bake for 15 minutes at 400 F or until
    done.
    
    Enjoy!
    
    Sasha
    

 Yeee hah!

  >     2/1 tsp Paprika
  is that supposed to be two tsp Paprika or one-half a tsp of Paprika?
    
    :-)
    
       

Well, I am rather short,  so in the past I had to get down to 1,000 in 
order to loose weight.  1,200 is about a maintenance plan for me.  So
that's why I am trying to up my exercise - so that I can loose on 1,200
calories a day. :-)

                  ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

2 tsp of paprika would be an awful lot for 3 oz. of chicken so, my guess
is it's supposed to be 1/2 tsp.

Leslie    

 I bet a dash of cayenne pepper would go great in there somewhere ;-)

    Yes, it is 1/2 tsp paprika.
    

    
    I seem to be in better control with my eating. One time I went to
    a Christian weightloss program and they said to ask God to heal
    you while you are sleeping. I mean he can all the time but knowing
    that he is there even then. 
    
    The Power of Prayer works good and I've been praying for all of
    us who are changing their eating habits. 
    Once I get on a roll I am fine but once I mess up it takes me 
    awhile to get back on track.
    
    Did you always have a hard time keeping weight off ? I know I was
    one of the Cubby kids. Looked like a Cambell Soup kid :-)
    
    I have a good feeling we all will do fine.
    
    Prayers 
    
      Ann
    
    

	Here is a recipe that I always found as a good lunch. I wouldn't
reccomend it for dinner as there are a lot of carbs and if ya don't work out
you may end up retaining it.


	1 Package of ground turkey
	� of large onion
	1 garlic clove
	1 package of frozen veggies (I usually use the oriental mix)
	4 cups of rice
	1 teaspoon of fat free margerine (Promise Ultra Lite)
	1 bottle of teryake stir fry sauce (you can substitute anything)

	Cook the ground turkey in a frying pan with the onion and garlic
cloves and whatever other spices you may want to add until fully cooked and 
drain off all the liquid (use some sort of utensil to squeeze any leftover
liquid from turkey). Cook the rice and veggies. Put the rice into a large bowl 
and add just enough sauce to change the color of the rice. Add the veggies and
turkey and a little more sauce. Mix in the bowl and if ya live alone you have
many meals made, but if ya live with a family you can easily feed everyone and
still may have some leftovers.


Glen

    
    So the weekend is coming soon :-) So give me some words I can tell
    people NO Thanks in a nice but meaning way...
    
    Two weeks ago I ate something and I wasn't hungry, didn't need or
    want it...but kepted hearing take it... No thanks..I say then
    they say eat it it will go bad... I finally ate it...
    
    Good luck to you all and the recipes sound good.
    
     Ann
    
    

    .46
    
    When folks shove food at you... you need to reply honestly and say that
    you are watching what you eat, but appreciate their offer.
    
    Don't let guilt or obligation rule you... remember you are in control.
    :-)  Keep it up Ann, you are an encouragement.

RE:    <<< Note 384.47 by JULIET::MORALES_NA "Sweet Spirit's Gentle Breeze" >>>

       
   > When folks shove food at you... you need to reply honestly and say that
   > you are watching what you eat, but appreciate their offer.
    

     I shoulda said that yesterday when folks were handing me a piece of
     cake ;-)




    Jim

    to quote another Nancy, "Just say NO."
    but do it nicely... :-)
    
    Tell them that you thoroughly enjoyed the first part of the meal, but
    you are trying to keep your eating under control.  So if you then ate
    too much, you would then leave and feel guilty about it and instead of
    remembering the wonderful time of fellowship and food, you would
    remember feeling bad about eating too much.
    
    They'd probably be too busy trying to figure out what you just said to
    keep pushing food.  :-)

    
    
    Drink plenty of water so that you will honestly be full :^)

Part if this insistence on eating more is that you run up against some
inculturated attitudes.

It's been a gesture of hospitality in most cultures for most of history to
stuff your guests.  For the majority of history, most people have struggled
to get enough food.  To provide your guests with an abundance of food
signaled both that you were well-off (you had the ability to do this), and
that you valued your guest (you were expending an extra measure of food on
them).  To refuse your host's extra food before you were stuffed was an
affront to his offer of hospitality and an insult.

Of course for most people in our culture today none of that is necessary or
applicable any more, but these attitudes have been passed down from
generation to generation and remnants of them remain.  If you asked people
why they felt it necessary to keep pushing food on you, they probably don't
have an answer they could articulate.   Nor is it easy to articulate why I
feel guilty refusing food that I really don't want.

It is more pronounced with people who have lived through hard times.  Our
grandparents, who lived through the depression, are particularly prone to it.
But some remnants seem to remain with nearly everyone.

A funny aspect to all this is that different subcultures have slightly
different twists.  My grandmother (german/austrian) would push more and more
food on us, usually with the emphasis of "I'm not putting that little shpook
back, you clean it up."  I don't know where the word "shpook" came from, but
it was meant to indicate a small amount that wasn't worth saving, and that
you should eat the rest of.  In point of fact, in this context "shpook" could
be applied to any amount of food up to and including half of a roast beef.
:-)  She was always delighted if she could get you to "clean up" something
and polish it off.

So with that as background, my dad went one time to visit my sister's
in-laws, who are italian, and pretty seriously old-world italian at that. 
And of course the italian culture also has a quite a history of food-packing
their guests.  Anyway, she put out this huge spread, enough to render a dozen
people incapable of motion.  There was one particular kind of little spiced
sausages that my dad particularly liked (I can't remember what they were
called).  This was the first time they had met, so my dad wanted to make a
good impression.  Just to delight her, with a heroic effort he polished off
all the little sausages, a gesture that he paid for with several hours of
serious pain and the better part of a day of discomfort.  But he'd done it,
just to make her feel good about how he appreciated her cooking.

He came to find out later that far from being delighted, she was mortified. 
In italian food-pakcing etiquette, to actually finish off any portion of the
dinner is a horrible insult to the host, as it suggests that they did not
make enough to satisfy you.

We still laugh about it.

Paul

    
    
    Hi I did really well over the weekend and didn't over eat. Once
    I get on a roll the weight comes off. I am feeling better already.
    I feel good also that I didn't over eat :-) 
    
    How did you all do ?
    
    Ann
    
    

 I did well, thank you...took my son out to dinner Friday night and all
 I had was a salad...bought the kids ice cream Saturday and I didn't have
 any (though I did have pizza [which had olives on it which meant I didn't
 eat a lot]).  

 Last night after church we had a ham and beans supper and I limited myself to
 one slice of ham and..well, maybe more beans than I should have had




Jim

    Other than a few nacho chips and salsa on Sunday afternoon, I did
    rather well. I kept busy and didn't over-eat like in the past.

    Last night's dinner was great...
    
    Bratwurst und Sauerkraut mit Brot und zemph (I'm sure spelling, 
    punctuation and grammer fail here).
    
    

    
    
      I wasn't as good :^(
    
    Had 3 brownies last night !!ugh !!!! 
    
    				Fonz

    I was brought up in a home where money was scarce, on a farm.  Mom was
    an excellent cook, and seemed to always make just the right amount of
    food, None of us ever were heavy, she and dad still aren't.
    
    My in-laws who also grew up in the depression's main goal was to have
    meat at every meal, and to have food left over at every meal.  My wife
    was brought up this way also, she understood there was supposed to be
    left overs.
    
    We married, I didn't understand there was supposed to be left overs,
    and she kept cooking more because there weren't, I kept eating
    everything she cooked, anyway after I became somewhat overweight, we
    finally figured what was happening.  That was 15 years ago, and I had
    lost the weight, then and did well for several years, but slowly the
    last 4 or 5 years the weight is coming back.  The main culpret is
    lunches out.  I tend to eat 4 or 5 lunches a week at restarants,
    usually with customers or sales reps.  I am trying to order lighter and
    it seems to be helping, but it is tough when your customers favorite
    place is an all you can eat fried seafood buffet  Luckily they have a
    good salad bar too.
    
    Sparky

    recipe found in CookBook for Diabetics (and their families)
    
    
    -sandy
    
                       
    
    MIXED VEGETABLE CASSEROLE		
    recipe page 143
    
    1/2 cup serving
    
    1 starch		79 calories	1 gr. fat
    12 g carbo		4 g protein	1 g fiber
    4 mg chol		177 mg sodium
    
    2 (10-ounce) pkg. frozen mixed vegetables
    1/2 cup (2 ounces) shredded low fat process
    	American cheese
    1 (8 ounce) can sliced water chestnuts, drained
    2 tbs. chopped onion
    2 tbs. low-calorie mayo substitute
    Vegetable cooking spray
    
    Cook mixed vegetables according to package directions,
    omitting salt and fat.  Drain.  Combine cooked vegetables
    cheese, water chestnuts, onion and mayo, stirring gently.
    
    Spoon mixture into a 1 1/2 quart casserole dish coated with
    cooking spray.  Bake at 350* for 20 minutes or until heated.
    

    STRAWBERRY-PINEAPPLE SALAD 	
    	recipe page 166
    1 fruit		72 calories	tr. fat
    16 g carbo		2 g protein	tr. fiber
    1 mg chol		18 mg sodium	
    
    1 small package sugar-free strawberry gelatin
    3/4 cup boiling water
    1 (10 ounce) package frozen unsweetened 
    	strawberries partially thawed
    1 (8 1/4 ounce) can crushed water-packed
    	pineapple, undrained
    1 medium banana, mashed
    Vegetable cooking spray
    1 cup plain, unsweetened yogurt
    
    Dissolve gelatin in water in large mixing bowl, stirring well.  Chill
    until mixture is the consistency of unbeaten egg white.
    
    Fold strawberries, pineapple, and banana into mixture.  Pour half into
    13x9x2 baking dish coated with cooking spray; chill until firm.  Store
    remaining gelatin at room temp.
    
    Spread yogurt evenly over congealed layer.  Pour remaining
    gelatin mixture over yogurt.  Chill until firm; cut into squares to
    serve.
    

    CHICKEN DIJON				
    
    	recipe page 100
    2 lean meat		129 calories	3 g fat
    1 veg		6 g carbo	18 g protein
    40 mg chol		353 mg sodium
    
    1/2 carton (8 ounces) plain, unsweetened low-fat yogurt
    1/4 cup Dijon mustard
    8 (3-ounce) chicken breast halves (skinned)
    1/2 cup soft bread crumbs
    Vegetable cooking spray
    
    Combine yogurt and mustard, stirring until well blended.  Brush
    breast halves evenly with mixture and dredge in bread crumbs.
    Arrange chicken in a baking dish coated with cooking spray. Cover
    and bake at 450* or until chicken is done and coating is browned
    (about 15 minutes or so).
    

	With those recipes that call for lowfat butter, cheese, mayo or eggs,
there are FAT FREE items for each one. For butter you have Promise Ultra Lite,
for cheese you have Kraft Fat Free Singles, for mayo you have Cains Fat Free
Mayo and for eggs you have Egg Beaters. I have found that I don't taste all
that much difference from the regular fat filled versions. I also heard they
have fat free cream now, but I haven't seen any. 

	The other thing they have for good snacks with NO fat is the Entimens
pastry. Look for the big yellow stripe that says fat free. Most of the stuff
isn't bad. 


Glen

	The ultra lite margarines contain a lot of water, so they
	don't always do the trick for recipe substitutions...

	just fyi

| <<< Note 384.61 by CNTROL::JENNISON "Unto us, a Child is given" >>>


| The ultra lite margarines contain a lot of water, so they
| don't always do the trick for recipe substitutions...

	Really? Wow! I never knew that. I guess I've been pretty lucky. Is it
more so for baking purposes or cooking on the stove too?


Glen

    .62
    
    From the cookbook entitle 101 ways to Wok your Dog by Hu Flung Chow,
    you saute in soybean oil forget the margarine!
    

    Wok the Dog -- I love it! :-)
    
    Actually, the move is away from any of the solidified oils -- saturates
    the fats.  Better to use a little high-grade cooking oil, like the Wok
    man said.
    
    Mark L.

    .64
    
    Is he dead yet? :-)

    
    
    So hows it going with you all ? I am still doing fine and losing also :-) 
    
    
    

    one of the few things we want to lose....
    

 I kinda blew it today and had a calzone for lunch (well, half a calzone).





Jim

    Jim,
    
    There is little wrong with a calzone'.... The only time a calzone' is
    bad for you is if they use a low grade of cheese and/or lotsa greasy
    meats...
    
    I make my own calzone's at home... In the past, I used lotsa juicy
    meats... BUT, the next time I make them, I'm going to experiment with
    some other stuffings such as veggies, no cheese, what ever....
    
    The sauce (unless oily) and the shell are reasonable eating for
    dieters. 
    
    My biggest problem in making these awesome creations is I tend to make
    *BIG* calzones.... So big that my daughter eats a quarter for dinner
    and cuts the remaining in half for two other meals.... I tend to sit at
    the table until the entire delight is gone.... 
    
    I'll also try hard to make smaller calzones, freezing the extras for
    the kids when they want a quick bite.. My wife is always buying those
    "hot pockets" which are glorified calzones.... These things are loaded
    with fat... So, having home made ones on hand may help the kids and our
    pocketbook/food bill.....
    
    

    
    a pizza folded over on itsself.

 Mine was an eggplant calzone..I ate about half of it.  A major stress day
 around here yesterday (didn't leave til 6:45 last night) and I ate a bunch of
 stuff for dinner that I shouldn't have.




 Jim

� ...and I ate a bunch of stuff for dinner 

Sounds like another plant ... ;-}

Hey, but Jim, hold to it, man!  One swallow doesn't make a summer (if you 
get the analogy...)


							love
								Andrew

    
    
    Don't they have Pizza Places in England ? Andrew ?
    
    I have been really good at lunch time, eating just the foods I bring
    and don't buy Cafe food...I only buy coffee in the morning and 
    in the afternoon for breaks.
    
    Ann
    
    

�    Don't they have Pizza Places in England ? Andrew ?

Many of them.  You can hardly go out without falling over them.  But I've 
only heard a folded pizza called a folded pizza... ;-)

								Andrew

    
    
    Maybe they call them a different name in England. They are
    soft crust and have cheese and sauce and veggies and meats
    and olives and unions... hey I am getting hungry 8-)
    
    Do they have Rootbeer in England ?
    
    Ann
    
    
    

Yes, we have the choice of deep pan and thin pizzas, but I don't think 
there's much root beer.  Might get it in a MacDonalds, but I don't frequent 
them very often.  I believe they do Dr Peppers now, which I'd only seen in 
the States until a few years back.

But, now ... is this helpful to the topic... ? ;-

							Andrew

    Re: .78
    
>    and olives and unions... hey I am getting hungry 8-)
    
    Just what we need -- unions getting involved with the pizzas! :-)
    Nothing is safe anymore.
    
    Markel

    
    
    Haaaaaaaaaaaaaaa ok onions  :-)   I was allowing my fingers to do
    the walking on the key board and this is what happened...
    
    Pass the Garlic !
    
    Ann
    
    

I haven't been keeping track.  Got all 4 wisdom teeth out on Monday, been
on soft foods ever since.  Mostly soups, but scrambled eggs, and some ice
cream too.  Can't wait to have something with crunch to it again.  -Leslie

    -1
    
    Celery? :-)  Heard it takes more calories to chew a stalk of celerey
    then the entire stalk contains. 
    
    Glad to *see* you Les!  
    
    In His Love,
    Nancy

    
    Grape Nuts cereal is crunchy

    I was thinking that tooo
    I guess she's not having any Grape Nut cereal...
    
    (it's like eating gravel - only more crunchier and more tiring)
    :-)
    
    why do they call it GRAPE nut?  There may be some nuts in it (you have
    to be a nut to eat it?;-) but I don't recall any grapes...

�    why do they call it GRAPE nut?  There may be some nuts in it (you have

I've wondered that too, and come to the conclusion that it's because 
they look marginally like grape pips.  Not in taste or consistency.

Couldn't think of any other reason, except they were desperate for a
name... 

							&

Hey you all, I can think of plenty of crunchy (and chewy) things to eat -
things like carrots sticks, apples, grahm crackers, water chestnuts, chicken,
steak, green beans, salad, home-made whole wheat toast .... my problem is I 
can't eat them yet !  

The right sight of my face still aches and throbs, and I'm still sticking to
soft stuff that kind of slides down or requires minimal chewing.  Unfortunately
I did manage to chew up the inside of my right cheek no matter that I'd 
promised myself to be extra careful and aware not to.  Scrambled eggs,
tapiocca pudding with ripe, smushed banana in it, and soup have been my 
mainstays, and a little well-cooked pasta with cheese sauce.

Anybody for a nice salt water rinse now ? :-P

Leslie

    
    
    So how did we all do over the weekend and Valentines Day? I did have
    some candy but am back on track. Sweets are my down fall, I love
    them. If I had a choice between a steak or a piece of Cake or Pie
    I would take the cake or pie :-)
    
    I am better though...
    
    Do you have a sweet tooth or is bread your weakness ?
    
    Ann
    
    

    
    
    Hi all how are we all doing ? Leslie are you out there and how's
    it going ?
    
    Ann
    
    

    
    Hows the eating doing ? I have been doing better on weekends which
    are the hardest times to say no... !
    
    I have been saying no and meaning it but nice also.
    
    Ann
    
    

    
    Weekends for me are still hard but seem to be getting better.
    
    How have you all been doing ? 
    
    Ann
    
    

    Weekends are harder when my mom sends me Girl Scout Cookies on
    Friday...
    :-)
    
    Glad to hear you are doing better Ann!

    
    
    Hmmmmm Mom's and friends mean well and hard to say NO to them.
    
    I can never pass up a piece of my Mothers Apple Pie 8-)
    Ann
    
    

    I got this recipe yesterday from the Cable Health Club and made it last
    night.  It's delicious! Lot's of variations, too, so you can suit your 
    own taste buds. It really doesn't take long at all either. Try to use 
    fresh bread crumbs (only takes a moment) but if you really prefer the
    dry stuff (nice & crunchy!) try to use the seasoned stuff.  You get 
    more flavor that way.
    
            OVEN FRIED CHICKEN
            ------------------
    
            Boneless Chicken Breasts**
            1 small container of EggBeaters or other Egg substitute with
                                 no fat/no cholesterol
            Some fresh bread crumbs (make in your blender)
            Seasoned Salt (Lowry's,  Abdow's, etc.	    
            Italian Dressing (yes, the liquid stuff in the bottle)*
            Fresh Lemon (optional)
    
    ** Try to use fresh chicken rather than frozen.  You may flatten your
       chicken slightly between 2 sheets of plastic wrap if you prefer, 
       or cut into slices to make chicken tenders.
    
    * For the Italian Dressing you can use anything you like, depending on
      how much fat you want to use.  I use Ken's Italian Dressing, which 
      is high fat, but I don't use too much of it and I really like the 
      flavor.  You can use low fat or fat free Italian dressing if you like.  
      Or Olive oil.  Or low-cal margarine.  Or lemon juice.  It is mostly 
      for flavoring but if there is some oil in it, it will get crispy in 
       the oven.
    
    1. Remove all skin and every trace of fat from your chicken and rinse
       it under some cold water.  Pat dry with paper towel.
    
    2. Dip chicken in Egg Substitute.
    
    3. Pour some seasoned salt onto the fresh bread crumbs. The moistness
       will help hold the seasonings. Stir gently. Dip chicken in bread 
       crumbs.
    
    4. Place chicken in dry baking dish or cookie sheet.
    
    5. Sprinkle with Italian Dressing (see note above).  You decide how
       much you want based on taste and how the bread crumbs look during 
       sprinkling. You may want to add a few more bread crumbs to the top 
       of the chicken now.
    
    6. Optional - sprinkle lightly with fresh lemon.
    
    7. Bake for 20 - 25 minutes at 350�.
    
    Enjoy!
    Janet Brown

         re 14.20841:
         
         >>I shall type in the recipe later for all interested 
         >>parties (less  ingredients/additives my way). You can 
         >>use it as cake filling -  doughnut filling (delish!) 
         >>as well as for sarnies.   You can also use a variation 
         >>(with cornflour, without sugar) for lemon   merangue 
         >>pie. 
         
         Julie - we wait with baited breath!  :-Q
         
         Paul

    Apologies to everyone who was drooling at the thought of lemon curd and
    hoping for the recipe last week. Not my fault, honestly. They took
    SUBURB down for maintenance for the whole weekend before I got chance
    to type it in (of course they didn't bother to warn me - I mean, I only
    support the thing!)
    
    Anyway, by popular demand, here it is. I'm told it's so simple, even a
    child could do it. Reassuring, isn't it? :-)
    I've included different amounts of ingredients for each of the methods
    because it really depends on your own taste - try both and see which
    you prefer.
    
    LEMON CURD
    
    COOK'S METHOD (for those who take a pride in the job):
    
    You will need:
    
    2 large lemons
    8oz (225g) caster sugar
    3oz (75g) butter (cut up into small lumps)
    3 eggs (as fresh as you can get them)
    
    Wash, dry and grate rind of the lemons. Put the juice and sugar into  
    a heatproof bowl. Put the bowl over a pan of boiling water and stir
    occasionally until the sugar dissolves. (Incidently, note the HEATPROOF
    bit - I once used the plastic bowl of my scales and melted it. It's now
    too distorted to sit on the scales and I had a terrible job prising off
    the pan!)
    
    Remove from heat and stir in butter. Leave to cool.
    
    Beat eggs lightly. Pour COOLED (unless you WANT scrambled eggs) mixture
    over the eggs. Mix well. Strain back into bowl.
    
    Place over a gentle heat and stir until mixture thickens (probably take
    about 20 minutes).                                  
    
    Pour into WARMED jar(s) (cold jar + warm/hot lemon curd = shattered jar)
    You'll need some of those waxed disc things to seal the top. 
    Leave 24 hours to thicken. If you've still got some left at the end of
    that time, you should eat it within 2-3 weeks.
    
    QUICK METHOD (for those who just want to EAT it!):
    
    4 eggs
    juice and rind of 4 lemons
    4oz (100g) butter (chopped)
    12oz (350g) caster sugar
    
    Beat eggs
    
    Stick the lot into afore-mentioned bowl over boiling water. 
    
    Stir until sugar dissolves, then for a further 20 minutes to thicken.
    
    Strain into jars. As above.

        Is this like the stuff in lemon meringue pie?

    Yes, except that you add cornflour to thicken it, you only use the egg
    yolks and you don't use sugar. The sugar goes in the merangue, with the 
    egg whites.

Well sort of, lemon meringue pie in America may be a bit different 
than your version Julie.  Lemon curd is available here in the grocery
stores in jars like jam.  Look for it in the section with your more
gourmet type jams.  It's smooth, a bit thicker even than the lemon
filling in the pie.  We like a spoonful on top of a slice of cheesecake -
Baby Watson still slightly frozen is great with a glob of lemon crud,
 er curd :-).  Talk about cholesterol and calories though - better eat it 
infrequently in small doses!  Good tasting stuff though, yum.  

Leslie

    I have a lemon tree that produces year round and really do need a good
    Lemon Meringue pie recipe, anybody got one?

    I'll enter the recipe I use tomorrow. I'll warn you now, though, if
    your family are anything like Huw, it'll be gone almost before you've
    finished cooking it! As cook, of course, you get to eat the lemon curd
    left over in the bowl and you have to sample each stage to ensure that
    it is up to standard and that you haven't forgotten anything vital.
    Best part of cooking, I think!

    Fruit trees grow all year round here too.  I have plums, nectarines,
    and Mexican limes in my backyard.  My FIL down the road has the
    oranges, figs, and grapes to trade for.

    Im wondering if anyone else makes pavlova's or if anyone would like the
    recipe for pav's. I must admit that I love making and then eating pav's
    I love making them as they are one of the few things that I can cook
    :).
    
    kym
    
    ps anyone wnat to know what a pie floater is :-)
    

    Well of course, don't teast us, just *do* it! :-)
    

I know what a pavlova is - had some when we stayed with friends in England
& brought the recipe home though I haven't made it yet.  Have no idea at all
about the pie floater though - "fill" us in ;-)

Leslie

Pie floaters are gross and disgusting - but REALLY colourful.

Pavs are easy - it's fun trying new new toppings. Jelly crystals, hundreds and 
thousands

Chele

So, okay, Chele - what exactly is a pie floater?  Pavlovas, at least
the one I had in England, is a dessert made of a meringue with a sort of
crispy outside, and soft creamy inside.  An indentation is made on top
before the meringue is baked slowly in a very low heat oven, and this is
afterwards filled with some type of filling - we had fresh fruit in ours.

Leslie

    A pie floater is an australia institution ( well it is in South
    Australia )
    
    It consists of a bowl that has pea soup in it and then a meat pie is
    put in the middle of the bowl in the soup. As you can imagine the pie
    gets really soggy.  
    
    If you want to get a real pie floater try the pie van next to the GPO
    in Adelaide.
    
    
    On the topic on pav's - I make mine so they're about 2-3" high. I like
    the marshmallo better than the crunchy stuff. Interesting variations I
    hvae made include a blue pav with red cream - The only problem was it
    was 38 degrees and the pav and cream ran everywhere.
    
    Ill bring in the recipie tomorrow.
    
    Kym - the chef - Schwarz
    

Kym, you forgot to add the tomato sauce to the top of the pie!

    

    Can you use lemon curd as the filling for pav's??
    
    
    Pam

    Try it and let us know!
    
    I think it might be a bit too sweet for me, though.

    Here it is! I remembered it today!
    
    LEMON MERINGUE PIE
    
    Pastry:
    4oz (110g) plain flour
    1oz (25g) margerine
    1oz (25g) lard
    
    Filling:
    Grated rind and juice of 2 large lemons
    Half pint (275ml) of cold water
    3 level tablespoons cornflour
    1 and a half oz (40g) butter
    2 large egg yolks
    2oz (50g) caster sugar
    
    Meringue:
    2 large egg whites
    4oz (110g) caster sugar
    
    Oven needs to be pre-heated to 190 C (375 F or gas mark 5)
    Use a pie dish 6inches (16cm) at the base and 8inches (20cm) at the
    top. This is an approximation - if you haven't got one (and I haven't),
    use something as near as possible.
    
    
    Instructions:
    Base: Make up the pastry, chill it in the fridge for 20min, then roll it 
    out. Line the pie dish with the pastry for the base of the pie. It
    helps if you have a thin strip of pastry around the rim of the pie dish
    before putting on the pastry - use a bit of water to seal them together 
    and flute the edges - helps the filling to stay in the pie and not
    stream over the sides. (If you need instructions on how to do this, let 
    me know - I'm assuming you know what I'm talking about).
    Prick the base all over with a fork and bake it for 20-25min in the
    oven to cook it.
    
    Remove from the oven and lower the heat to 150 C (300 F or gas mark 2).
    
    Filling: Put the cornflour and sugar into a bowl. Add enough of the
    water to mix the cornflour to a smooth paste, then pour the rest of the
    water and the grated lemon into a small saucepan. Bring this to the
    boil, then pour it onto the cornflour paste and mix until smooth.
    
    Put the mixture back into the saucepan and bring back to the boil.
    Simmer gently for 1 minute - keep stirring or it'll catch! Remove the
    pan from the heat and beat in the egg yolks, lemon juice and finally
    the butter. Pour the lemon mixture into the pastry base and spread it
    out evenly. Eat any left over (delish!!) :-)
    
    Meringue: You want a BIG bowl! Whisk the egg whites until they form
    stiff peaks (takes LOTS of arm-power). Beat in a quarter of the
    caster sugar at a time until you GENUINELY can't get any more on. Eat
    the rest (also delish!!) :-)
    Use a knife to spread the meringue right to the edge of the pastry rim
    so that the pie is completely sealed. Use the knife to make swirly
    patterns or, if you're feeling really cordon-bleu, then you can try
    touching the knife lightly on the meringue and lifting quickly to form
    peaks - please note that I have NEVER managed to do this!
    
    Cook in the oven for 45 minutes. The meringue will be a sort of pale
    beige/brown by the time you've finished (if it's black or dark brown,
    you've gone wrong SOMEwhere!).
    
    You can chill it in the fridge, or eat it warm-ish.
    
                     

    Another favourite for all those chocoholics out there:
    
    Chocolate Mouse:
    
    4oz (110g) plain dessert chocolate
    2 eggs (separated)
    2 heaped teaspoons whipped cream
    Grated chocolate or something for decoration.
    
    This will serve 2, but if you want to make more, the rule of thumb is 1
    egg, 2 teaspoons of cream and 2oz chocolate per person.
    
    Melt the chocolate in a bowl over boiling water. When it is smooth and
    liquid, remove it from the heat. Beat the egg yolks and add them to the
    chocolate while it's hot to cook them slightly.
    
    Leave to cool for about 15 minutes. Beat up the egg whites to the soft
    peak stage and fold them into the chocolate mixture. Spoon the mixture
    into wine glasses or something, cover with foil or clingform and chill
    for a couple of hours until firm. Just before serving, put a blob of
    whipped cream on top and decorate with the grated chocolate. 
    
    WARNING: This is absolutely gorgeous, but VERY rich and filling. Go
    easy on the previous course if you want to truly appreciate this
    dessert. 

    By the way, and I hope I don't choke the Aussies, but I thought pavlova
    was from New Zealand?

<           <<< Note 384.114 by SUBURB::ODONNELLJ "Julie O'Donnell" >>>
 <<<                               -< Kiwi food? >-
<
 <   By the way, and I hope I don't choke the Aussies, but I thought pavlova
  <  was from New Zealand?
<
qCke the Aussies or BE choked by the Aussies????

It was developed by a hotel chef in Oz in honour of the visiting prima a
ballerina Anna Pavlova.

ok
hurrumph!

Chele

    re .112  What is "caster" sugar?  Would I call it "granulated" sugar or
    "powdered" or "confectioner's"?  
    
    

Caster sugar == confectioners

Icing sugar == powdered (ie v.fine)

"sugar" == granulated (ie stick it in coffe/tea)


I have a friend who used to make meringues (sp? blank spot) with brown sugar. 
Different texture & totally different colour, but still yummy.


Chele    
    

         I have been known to turn my hand to the stove from time to time 
         and produce the occasional pudding, one of which calls for 
         Caster Sugar. We feel there is no point in buying this especially, 
         as if you have an electric coffee bean grinder, or something 
         similar eg for making bread-crumbs etc, just put in ordinary 
         granulated sugar (we tend to prefer the unrefined variety, but 
         appreciate this may not be generally available for everybody) for 
         a few seconds, and ...voila - instant Caster Sugar!
         
         Paul
         
         ps If I remember, I'll bring in my "pud" recipe, which funnily 
         enough is not unlike the lemon mix in L.M. pie!

    I must admit I tend to just use sugar instead of caster sugar. Mainly
    because I can never remember to buy caster suger at the shops.
    Sometimes I'm good and get the proper stuff, though.

>         I have been known to turn my hand to the stove from time to time 
>         and produce the occasional pudding, ...

Those on this side of the pond, nota bene:

In England, "Pudding" does not just mean "pudding".

It means "dessert".  Pretty much any kind of dessert.

/john

    -1
    
    John,
    
    Just out of interest, what do those on your side of the pond take to
    mean by the word "pudding".
    
    The mind boggles - as it did when we were caught out when Wendy needed
    an eraser, and asked, in all innocence and ignorance of an impending
    gaff, her 13 year old nephew sitting across the table, for a rubber!
    
    You should have seen his face - probably could have toasted a slice of
    bread in front of it, it was so red!
    
    Paul

Over here a pudding is a dessert of a soft creamy consistency.  Most commonly
it is something very similar to chocolate mousse, but possibly with less air
whipped in.  More like the filling in a chocolate pie.

A very simple dessert, usually of a single consistency.  Occasionally has
fruit mixed in.

/john

    > It means "dessert".  Pretty much any kind of dessert.
    
    We have savoury puddings too, made from suet, steamed and with usually a 
    meat filling, for example Steak and kidney pudding.  

    -1
    
    Oh I see now - GLOP
    
    something like:
    
    	Lemon Glop
    	Chocolate Glop
    	Strawberry Glop  et al
    
    
    					:-)
    
    Paul ;-)

>    We have savoury puddings too, made from suet...

Probably another word difference here.  What is suet?  Over here it is pure,
solid beef fat, usually only put out for the birds.

Paul

>Steak and Kidney pudding

Snake and pygmy pie would certainly never be called pudding here!

/john

>> >Steak and Kidney pudding

>>Snake and pygmy pie would certainly never be called pudding here!

         These are two different things you are talking about here (and 
         both highly delicious I might add!).
         
         The first is a steak and kidney filling in a suet based covering, 
         and which is usually steamed. The latter is a steak and kidney 
         filling in a pastry based covering which is usually baked in the 
         oven.
         
         Paul

    Paul, I near about died laughing when I read your request of your 13
    year old nephew... off topic for a moment [don't tell the mods]. :-)
    
    I have Persian roommates who cannot speak much English.  I was helping
    them set up their answering machine.  While talking to the wife the
    husband kept interrupting.  I turned to Fariborz and said, "Shush!"
    
    Zahra [his wife], mouth dropped open and she said, "What did you say?"
    
    "I said, SHUSH to Fariborz!"
    
    "Do you know what that means in Persian, she grins?"
    
    "Uh, no, it just means be quiet in english."
    
    "In Persian it means Urine!"
    
    

    		The Aussie Pav
    
    4 Egg whites ( room temperature and fresh),  1 cup castor sugar, 
      1 desertspoon cornflour,   1 desertspoon vinegar.
    
    Cover an oven tray with alfoil, and grease lightly.
    
    Beat egg whites until stiff white peaks form. Gradually( slower the
    better) add sugar, one third at a time, beating well( till sugar is 
    desolved) after each addition. Fold in cornflour and vinegar. Pile 
    mixture onto prepared tray and shape.
    
    ( I make a mound of the mixture, approx 2-3" high - this produces more
    of a pav cake with lots of marshmallow in the middle. The other option
    is to spread out the mixture like a pizza and have more crispy pav)
    
    Bake in a gas oven 90-120 degrees on botton shelf for 3/4-1hr or until
    outside is crisp. OR  In an electric oven on lower shelf, 120 degrees
    for 1/2 hr then reduce the temperature to 90 degrees and cook for a
    further 3/4 hr until the outside is crisp. Pav will crack slightly as
    it cools,
    
    decorate as required - I cover with crean and strawberries or Kiwi
    fruit.
    
	Have fun
    
    Kym_the_pav_expert :-)

Cornflour & vinegar ??!! you vandal!!


Chele (who is QUITE shocked)

    thats what the recipie says :-)
    

    Chele, it's probably a very important part of the pH balance of the
    final ingredient mix... it might even be what makes it work most of the
    time...
    
    James

    I have found that unless you follow the recipie very closely then it
    wont work - works for me so Ill stick to it as published. :-)
    

Well, excuse me! :^p
I've been making pavs sans vinegar & flour for a while now. 
Meringue is what they're normally made of, what you're describing sounds 
"cakier". It's probably very nice, but it doesn't sound kosher.

Ptuii!   :^)

Chele

    The ultimate test is in the taste! I find that a lot of tasting is
    required for the testing :-)

  By the way, for us people from the U.S., corn flour = corn starch.
  The recipe that I got from England includes the vinegar, and I 
  don't remember if it includes the cornstarch.  My understanding is
  the vinegar helped give it that marshmallowy (sp?) texture.  I'll
  have to look it up when I get home.

  Leslie

    Hi,

	firstly, to those US types who may have tried Kym's Pav.recipie in
	.131 - he forgot to mention that the temperatures are in degrees Celsius
	*not* Farenheiht

	Oh well ;')

	Below is my recipie that was so well received by the bods here in
	SNO and by a couple of bods there in CXO! Enjoy...

	

				ANZAC Biscuits

	Ingredients:

	    1 cup rolled oats
	    1 cup plain flour
	    1/2 cup sugar
	    3/4 cup desiccated (shredded) coconut
	    2 tablespoons golden syrup
	    1/2 cup butter (or margarine)
	    1/2 teaspoon bicarbonate of soda
	    1 tablespoon boiling water
	    pinch of salt (optional)

	Method:

	    1 - mix oats, flour, sugar and coconut together
	    2 - melt golden syrup and butter together
	    3 - mix soda with boiling water and add to melted butter/syrup
	    4 - add (3) to dry ingredients (1) and mix well
	    5 - place tablespoons of mixture on greased slide/tray
	    6 - bake in slow oven 150C-160C (300F-325F) for 20 minutes
	    7 - enjoy!
								

    re -.1
    
    if you want to make a *really* big batch use the following conversion:
    
    cup=bucket
    teaspoon=cup
    tablespoon=large bowl
    
    
    :-)

    
    Harry sent me a batch of the Anzac Biscuits, they were lovely.  
    
    Thanks a bunch brother!
    
    Jill

C'mon, this is the note for recipes and support.  If they were really,  but 
*really* good, then you ought to support us all by putting in the recipe ...
My mouth is watering already!

Perhaps that's for Harry, though...

							;-)
								Andrew

Just realised that my pn is more appropriate to dieting ... ;-{

								&

	
	There will be no discussion of Anzac biscuits in the support
	note!

    Andrew,
>                                -< foiled!!!!! >-

    nope - if you check the recipie, you will see no foil at all!

    As for the directive from the 32 year *old*! new Modertor! HA! If I
    wish to dicuss the theological and teleological and escatological
    significance of the ANZAC biscuit, I will do so ;'p {neener} {neener}

    a sick and (hopefully not too soon) dying Harry

�    <<< Note 384.146 by BBQ::WOODWARDC "between the Glory and the Flame" >>>

�    nope - if you check the recipie, you will see no foil at all!

But my point was that we have *no* recipe!!!

� If I wish to dicuss the theological and teleological and escatological
� significance of the ANZAC biscuit, I will do so ;'p {neener} {neener} 

Yes please, but in the relevant note; not under recipes!


�  -< typed in the midst of a fever >-
�  a sick and (hopefully not too soon) dying Harry
Ah!  That explains much.  My sympathy bro, and I hope you are soon 
recovered from this mentally debilitating disease, which has taken its toll
for so many years...

								&rew

gotta hit him when he's down - it's the only time I can reach.... ;-)

	Andrew, please check reply .139

	(quickly, before I set it hidden)

	Anyone remember the verse "if you should cause any one of them
	to stumble" ?  Well, there, that's my justification!

	Harry, I see the fever has reset your $set/mode/harry=nice ...

	Please don't die on us, I'm still sharpening my skills on you ;-)

�	Andrew, please check reply .139

Ugh!  Does that mean i have to turf everyone else out of the kitchen?

it was too far ago for me to remember.

�	(quickly, before I set it hidden)

You setting up a monopoly in Anzac Biscuits?  Or planning to send us all 
some, and hoping they'll be a total tempta... surprise?

								&

Andrew, our sweet Brit, I think perhaps you are missing that Karen was 
refering to the fact that this note is supposed to be recipes and encourage-
ment to dieters, and the Anzac (what does Anzac mean, by the way?) biscuits
or muffins or whatever they are, are probably calorie laden foods lethal
to dieters in terms of temptation and calories.  Probably the recipe should
go in some non-diet note, not here where I should post my legal for dieters
pumpkin muffin recipe instead.

Leslie

				ANZAC Biscuits

	Ingredients:

	    1 cup rolled oats
	    1 cup plain flour
	    1/2 cup sugar
>>	    3/4 cup desiccated (shredded) coconut
	    2 tablespoons golden syrup
>>	    1/2 cup butter (or margarine)
	    1/2 teaspoon bicarbonate of soda
	    1 tablespoon boiling water
	    pinch of salt (optional)

Its the coconut & butter that are the hi-fat difficulties here, with the golden
syrup and sugar posing just slightly less pitfall to the dieter because of
the non-nutritive sugar calories and triggering a craving for sweets.

Leslie

� -< But this is the dieter's recipes note! >-

Do you know, I just never realised that.

	- I thought I was missing Aunt Jemima here!

� Anzac (what does Anzac mean, by the way?) 

It's VERY IMPORTANT to the Ozzies.  They even have a day for it - something
like thanksgiving day, or the Queen's birthday (to the Queen).  I think
that's when they must eat the Anzac biscuits that they cook all the rest of
the year.   Special diet ones, of course, as this is the dieters recipe 
note.... {Whew!  Nearly put my foot in it there!}

							Andrew

    
    Ummm...in my limited memory....I think (and if I'm wrong, I'm sure
    the aussies will correct me) that ANZAC stands for Australian New
    Zealand Army Corp.
    
    Why delete the recipe?  Never say diet!   All things in moderation 
    including moderation! (I'm sure someone famous said that!)  ;')
    
    Jill

	I wasn't going to delete it, Jill.  I was going to set it
	hidden ;-)

	(and not even really at that... I just wanted to put a scare into
	Harry)

	Leslie, you definitely should enter the pumpkin muffin recipe!

	Karen

    Karen,

>	Please don't die on us, I'm still sharpening my skills on you ;-)

    surely a reson to go on living, I would not wish you to remain
    unskilled the rest of your life ;')

    As for the 'setting hidden' - better mods have done that in the past
    (just ask nancy ;').

    To the (how can I not use the 'D' word?) people who have been offended
    by the posting of this recipie, I apologise. I did not realise that
    (with the recipie for Pavlova - now *there's* a recipie with a
    squillion and three calories and no nutritive value if eve I saw one!)
    this string was explicitly for people who are (there's that 'D' word
    again).

    ANZAC - Australia New Zealand Army Corps - very good Jilla! This was
    one of the regiments that landed at Galipoli in WW 1. Basically it was
    a slaughter. And, as Andrew said, this is a very important day in
    Australia and New Zealand - the 25th April each year is set aside to
    remember those men who, in the face of overwhelming odds, boldly (and
    in many cases 'bravely') strode forward. They died. By the hundreds
    they died, but they took ANZAC Cove (as it is now known).

    There is an ongoing debate between Australia/New Zealand and the
    British government about the competency (or otherwise) of the British
    Command - Oz and NZ were still very much 'colonies' of His Majesty at
    the time. But this really is history now, and perhaps it's time we
    forgot, and moved forward? But, regarding those men who died...

    "At the going down of the sun, and at the rising again. We will
    remember them."

    "Lest we forget."

	better mods ?

	Karen, sulking

    Karen,

    *** Action: Harry gives Karen a great big [[[[[[[[[[ HUG! ]]]]]]]]]]

	*** Karen gasps for air