Jigs-n-fixtures bunny-buster@att.net wrote in message ...
>A couple of thoughts on food for Thanksgiving
>
>1: A Pumpkin Flan, instead of pumpkin pie. I make mine using the
recipe
>for pumpkin pie, use Splenda instead of sugar, and omit the crust.
The
>crust adds about 15 to 20 grams of carbs, and 7 to 10-grams of fat.
>
>2: Make dressing and not stuffing, stuffing just soaks up fat from
inside
>the birds body cavity, and thus has higher fat. For dressing try to
use
>lots of vegetables, and less bread. You really need just bread
enough to
>bind it together. My recipe is pretty basic: 1-onion, a red bell
pepper, a
>green bell pepper, and about six ribs of celery, a cup of sliced
mushrooms,
>1-cup of pecans, a bullion cube or two, (depends on how much salt you
want),
>about two teaspoons of freshly rubbed sage (adjust to taste, too much
gets
>bitter), and about a dozen slices of dried bread, broken into chunks
the are
>kind of cube sized. This will also result in quite few crumbs they
get used
>too. (I use Orowheat Masters Best Winter Wheat). Dice up the
vegetables
>and simmer just until they are starting to get tender. Dump every
thing
>except the bread cube/crumbs, and the broth from the simmering,
together in
>a large bowl and add some of the bread and stir things up. It the
bread is
>still dry add a little of the broth and stir to moisten the bread.
If it is
>moist and things aren't stuck together yet add a bit more bread and
stir it
>up. Continue until you get things bound together. The idea is to
have the
>minimum amount of bread in it to stick things together. You are not
trying
>to produce the typical gelatinous mess most people call dressing.


I use the low carb bread for mine, and don't eat much of it, but it's
very good.

Cheri

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