Text 18674, 76 rader
Skriven 2007-08-08 23:19:24 av Carol Shenkenberger (3:800/201)
  Kommentar till text 17049 av JIM WELLER (1:123/140)
Ärende: Re: BBQ Sauce
=====================
*** Quoting JIM WELLER from a message to JOAN MACDIARMID ***

JW> And adjust to MY tastes which seem to appreciate chile heat and
JW> acidity more than the average consumer. Let's face it sweet sauces
JW> sell.

JW> I got a kick out of "*Adds a trivial amount of fat." I just bought
JW> some eggless pasta that claimed to be low fat and trans-fat free.
JW> Great! I can eat it with my caffeine-free jelly beans and sugar-free
JW> pork rinds and be healthy. I just hate corporations that treat their
JW> customers like morons.


Same here.  'Fat free' on rock candy for gosh sakes!  You have to worry though
on how many of the kids are really food-stupid enough to not catch that the
first time.  Fortunately, it made Charlotte explode in giggles.

BTW, got the pics of the kids!  Yeah, the kids (both) have grown out of that
fugly stage by now and are cute as a button!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Creamy Vegetable Bake
 Categories: Vegetarian
      Yield: 8 Servings
 
      1 c  Chopped onions
      1 c  Chopped zucchini
    1/2 c  Chopped carrots
      2 pk Silken tofu; (10.5 oz each)
      1 tb Miso
    1/4 c  Fat-free mayonnaise
    1/4 ts Lemon pepper
      1 ts Thyme
      2 tb Flour
    1/4 c  Dried breadcrumbs or 3 Tbs
           -sesame seeds
 
  Preheat the oven to 375*.
  
  Cook onions, zucchini and carrots (with a little water to prevent
  sticking) in a nonstick skillet over medium heat until tender. Put
  them into a medium mixing bowl.
  
  Pur*e the tofu, miso, mayonnaise, lemon pepper and thyme together in a
  blender until smooth. Blend in the flour. Pour the tofu mixture onto
  the vegetables and mix well. Pour into a lightly oiled 9" pie pan.
  
  Sprinkle the breadcrumbs over the top of the tofu. Bake at 375* for 40
  minutes. Allow to sit for 10 minutes before serving. Cut pie into 8
  wedges to serve.
  
  Note: Substitute 2 to 2-1/2 cups of any cooked vegetables for the
  onions, zucchini and carrots.
  
  Yield: 8 servings Serving size: 1 wedge
  
  Per serving: 88 calories, 3 g total fat (0.1 g sat fat), 7 g pro, 11 g
  carb, 1.1 g fiber, 244 mg sodium, 0 mg cholesterol. Exchanges: 1/2
  starch, 1/2 vegetable, 1/2 lean meat
  
  Recipe by: http://soyfoods.com/SimplySoy    3/99
  
    Converted by MM_Buster v2.0l.
 
MMMMM

Note the above uses fat-free mayo for cholestrol reasons.  Personally, I use
the real thing and just portion control it.  FF stuff is normally loaded with
HFCS to make up the volume and tastes so sickly sweet to us, we cant choke it
down when it comes to mayos and sauces.  That said, we *do* find many FF or
lower-fat things work for us well or better than the full fat ones.
                                       xxcarol

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (3:800/201)