Text 33591, 98 rader
Skriven 2013-02-11 05:12:00 av Dave Drum (63772.cooking)
  Kommentar till text 33559 av Ruth Haffly (1:396/45.28)
Ärende: Mornings after
======================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> Yes, and we all try to keep the numbers reasonably under control. Not
 RH> sure what I should do to bring up the morning reading without going
 RH> over the nightly carb limit tho.

 DD> Ask your RD. Or, if there is a Diabetes Support group. Keep in mind

 RH> Don't have either of those.

Check with Wake Forest Baptist Medical Center and/or Joslin Diabetes Center
(which may be, in fact, located in the Baptist Medial Center) for support
groups. Ask your MD about an RD - I bet they have one on staff.
 
 DD> that guess - although the RD wanted me to play pin cushion four times
 DD> per day. But, that was her only quirk. She is not a food Nazi and is
 DD> pretty easy to get along with ... heck, we swap recipes from time to
 DD> time. And she's the one who turned me on to Blue Bunny and Edy's No
 DD> Sugar Added I scream.   Bv)=

 RH> As I said, I don't have an RD, it's all on what we do. You're doing
 RH> well to have someone who is able to refer you to good eats--saves you a
 RH> lot of label reading. (G)

I still read labels ... I probably look for different things than you do,
though. The RD suggestions or recommendations are starting points for my own
culinary adventures.
 
 DD>       Title: Apple-Glazed Pork Roast
 DD>  Categories: Five, Pork, Fruits
 DD>       Yield: 6 servings

 DD>   Per Serving: Calories 194, Fat 11.2 g, Carbohydrate 4.8 g,
 DD>   Sodium 66 mg, Cholesterol 56 mg, Protein 17.5 g

 RH> Looks good, now to get a pork roast..........................

 DD> Center cut pork loin roast - U$2.29 at County Market. U$2.49 at
 DD> Humphrey's and Meijer. There are *some* advantages to living in the
 DD> midst of pig farms and close to one of the biggest pork processing
 DD> plants in America.   Bv)=

 RH> We've got some pork proccesing but not to the extent you do. I've got a
 RH> pot of venison/beef/goat/bison chili on the stove right now. It also
 RH> has several types of peppers, onions. pureed tomatoes and seasonings.

I am working my way through a crock pot full of *old* beef - first go was with
red taters and little carrots like a roast. Subsequent trips will probably
involve coarse rolls and shredded chuck to make po'boys.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bourbon Street Po' Boy
 Categories: Beef, Breads, Chilies
      Yield: 4 Servings
 
      6 tb Butter
      6 tb Flour
      1 lg Onion; sliced
      1 sm Green bell pepper; sliced
      2 c  Beef broth
      1 ts Worcestershire sauce
    3/4 ts Hot pepper sauce
    1/2 ts Thyme; crumbled
      1 lb Beef; thin sliced
      4    Hero rolls
 
  Melt butter in medium saucepan; stir in flour.
  
  Cook over medium heat, stirring constantly, until flour
  browns, about 4 minutes.
  
  Add onion and bell pepper.
  
  Cook over medium heat, stirring constantly, about 5
  min; gradually stir in broth.
  
  Add Worcestershire sauce, hot pepper sauce and thyme;
  stir constantly until mixture boils and thickens.
  
  Cut a thin slice from top of each roll; scoop out soft
  insides.
  
  Arrange meat on each roll; spoon gravy over meat and
  replace tops on rolls.
  
  Serve with potato chips and pepperoncini on the side.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... The pinata smiled, not realizing kids would beat him with a stick.
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