Text 30115, 70 rader
Skriven 2009-10-19 23:21:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: veg 273
===================
 -=> On 10-17-09  21:14,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about veg 273 <=-

 DS> Day 6 and the one in the light is filling the jar and is showing
 DS> leaves.

 RH> You might want to harvest that one.  Are the sprouts green?
 RH> Chloriphyll can make them bitter; that's why they reccommend sprouting
 RH> them in a dark place.

We tossed them both.  Neither looked like we think sprouts are supposed
to look.  They were very thin, and both had leaves -- the one from the
light had substantial leaves.  Gail has started another batch.  This
time with two teaspoons of beans instead of 1/8 cup.  She is keeping it
inside a cupboard.  We'll see if it does any better.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Cream of Vegetable Soup
 Categories: Soup, Diabetic, Crockpot, Low fat
      Yield: 4 servings
 
  1 1/2 c  Fine chop cooked vegetables
  3 1/2 c  Fat-free chicken broth
    1/4 c  All-purpose flour
      2 tb Melted margarine
           Salt to taste
           Sprinkle of pepper, optional
 
  Use one or a combination of:  asparagus, broccoli, carrots,
  cauliflower, celery, mushrooms, onions, string beans.
  
  Cook vegetables, drain well and chop into small pieces.  Use within 30
  minutes or refrigerate them.
  
  Place broth in a saucepan and bring to a simmer over moderate heat.
  Place flour, dry milk and melted margarine in a small bowl and mix
  well to form coarse crumbs.  Stir the flour mixture into the
  simmering broth using a wire whip.
  
  OR add the flour mixture to cold broth, cook and stir over moderate
  heat to form a sauce.  Cook and stir over moderate heat until mixture
  is smooth and the starchy taste is gone.  Add the vegetables to the
  sauce and reheat to serving temperature.  Taste for seasoning and add
  salt and pepper. (Nutritive values are based on the use of commercial
  broth with no added salt.)  Serve hot.  Makes 4 cups.
  
  1 cup serving - 121 cal, 1 skim milk, 1 fat exchange 12 grams
  carbohydrate, 5 grams protein, 6 grams fat, 1099 mg sodium.
  
  Low-sodium diets:  Use fresh or frozen vegetables cooked without salt,
  low-sodium broth and salt-free margarine.  Do not add salt.
  
  Low-cholesterol diets:  May be used as written.
  
  Source:  The High Fiber Cookbook for Diabetics by Mabel Cavaiani, 1987
  Shared but not tested by Elizabeth Rodier Dec 93
  
  Suggestions:  Experiment with herbs or spices.  A big fancy hotel is
  serving Ginger Carrot Soup....maybe try 1/4 tsp to start.
  ... D/L from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)
 
MMMMM


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