Text 20109, 91 rader
Skriven 2009-01-26 06:13:00 av Dave Drum (1:124/311)
     Kommentar till en text av JIM WELLER
Ärende: Re: Glucosamine
=======================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> I take a couple tabs of Glucosamine Chondroitin daily ... otherwise my
 DD> hip joints won't let me sleep - or walk very well.

 DD> Haven't tried substituting dietary gristle - although I do not avoid
 DD> ingesting same when it is available.

 JW> I don't think any of us consume enough cartilage, gristle or shrimp
 JW> shells to be effective. Can you imagine eating 2 pounds of spare
 JW> ribs and two dozen jumbo shrimp daily. Much as I like both those
 JW> foods it would become tiresome quickly.

Not to mention the havoc it would sow in my food budget.  Bv)=

The Nature's Way pre-made caplets are much less expensive (not to mention
effective) in the long run. 4 month supply for under U$30 at the health food
store.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pineapple Empanaditas
 Categories: Pastry, Fruit, Latino
      Yield: 24 servings
 
      1 c  Whole-wheat pastry flour
    1/2 c  Cornmeal
    1/4 c  Granulated sugar
  1 1/2 ts Baking powder
    1/2 ts Salt
      2 tb Cream cheese (Neufchtel); in
           - sm pieces
      2 tb Oil
      4 tb Milk
  1 1/2 c  Chopped fresh pineapple
    1/3 c  Pineapple or apricot
           - preserves
      2 tb Plain dry breadcrumbs
    1/4 ts Ground cinnamon
           Confectioners’ sugar for
           - dusting (opt)
 
  Recipe courtesy EatingWell.com
  
  These miniature empanadas, tender pastry dough wrapped
  around pineapple filling, are just the right size for
  afternoon tea.
  
  Whisk flour, cornmeal, sugar, baking powder and salt in
  a large bowl. Add cream cheese and oil and blend with your
  fingers until crumbly. Sprinkle the mixture with milk, 1
  tablespoon at a time, and stir with a fork until the dough
  just comes together—the mixture will still be a little
  crumbly. Knead a few times in the bowl, then turn out onto
  a lightly floured surface and knead a few more times until
  the dough comes together. Divide in half and shape into 2
  discs. Wrap in plastic and refrigerate until chilled, at
  least 30 minutes or up to 2 days.
  
  Combine pineapple and preserves in a small saucepan. Bring
  to a simmer over medium heat and cook, stirring often, until
  syrupy, 12 to 15 minutes. Mash the pineapple into smaller
  chunks with a potato masher or fork. Remove from the heat;
  stir in breadcrumbs and cinnamon.
  
  Preheat oven to 350°F. Coat a baking sheet with cooking spray.
  
  On a well-floured surface, roll out one disc of dough at a
  time into a 1/8-inch-thick circle. Cut circles of dough using
  a 3-inch round cookie cutter. Repeat with the remaining dough,
  re-rolling scraps as necessary, to make 24 circles.
  
  Place 1 teaspoon pineapple filling in the center of each
  circle. Fold in half, press edges together and crimp with
  a fork. Place on the prepared baking sheet.
  
  Bake the empanaditas until golden, 12 to 15 minutes. Transfer
  to a wire rack and let cool slightly. Serve warm or at room
  temperature, dusted with confectioners’ sugar, if desired.
  
  Recipe From Television Food Network, G.P.
  
  MM Format by Dave Drum - 01 January 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

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