Text 16304, 111 rader
Skriven 2014-08-27 11:16:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: odd food & eaters 858
=============================
 ML> Stubborn old coot, eh.
 RH> Quite so. Talked to him last night, he said the doctor wanted him to
 RH> eat healthier than he has been. Dad didn't elaborate on it but at his
 RH> age, just letting him eat what's reasonably nutritious that he likes is
 RH> good enough for me.

When my own (stubborn) father started running into problems,
he was in his mid-80s, and when people fussed at him about
the quality of his diet, I said, why bother. He'd already
paid the prices - heart attack in his 50s (but as I was, he
was tough enough that it wasn't diagnosed as such until
much later), diabetic neuropathy and nephropathy starting
when he was around 80. If he wanted ice cream at every meal,
so be it.

 ML> And spoiled, too. Ah, well.
 RH> At age 92, being able to complain about the food is not a big problem.

If that's all he has to complain about, I guess that's not
so bad.
 
 RH> It's possible but when he was up in May, I heard him and my other
 RH> brother talking about how they like Mrs. Stouffer's lasagne.
 ML> If they don't eat more than one package, that might be okay.
 RH> I don't know how much they pack away at a time but neither of them
 RH> look like they're malnourished. Older brother is probably close to 3
 RH> times my weight, younger one is at least double, plus probably a bit
 RH> more. 

The individual serving boxes are 320-370 Cal each; for the
family and party packs, all bets are off.

 RH> Some canned stuff can be quite pricey! Caviar, for example--I'll let
 RH> someone else pay for (and eat) it.

I tend to agree there. It's perfectly okay stuff, but why
pay $50 an ounce for it (and much more for the good stuff).

 ML>       Title: Green Pea Guacamole
 RH> I'd rather go with the avocado version, and skip the cilantro. The
 RH> green pea version came out in the "all fat is bad" phobia era but now I
 RH> know that the fat in avocado is good.

For some of us fat is good, in general. For others, perhaps
not so.

MMMMM----- Recipe via Meal-Master (tm) v8.00

      Title: World's Best Low-Fat, Low-Cal Lasagna
 Categories: Cyberealm, Mom's best, Italian
      Yield: 20 servings

MMMMM---------------------FROM LINDA FIELDS--------------------------

MMMMM-----------------CYBEREALM BBS 315-786-1120----------------------
      1 pk Uncooked lasagna noodles
           Water to cook noodles
      1 ts Salt for water
      4 c  Shredded mozzarella cheese
           -low cal, low fat
      3    Jars pasta sauce of your
           -choice (or 8 cups)
      2 lb Low-fat ricotta cheese
      1 tb Sugar
    1/2 c  Low-fat parmesan cheese
      3 tb Parsley flakes
      1 tb Italian seasoning
      2 lb Turkey italian sausage
      1 ts Honey
      1 ts Salt
           Pepper to taste
      4    Eggs (or egg substitute to
           -equal 4 eggs)
           Parmesan cheese to taste

  1. Heat sufficient water in a large sauce pan to cook the lasagna
  noodles. Add the salt to the water to speed cooking. Add the uncooked
  noodles to the boiling water, and boil about 10 minutes or until
  flexi- ble but not fully cooked. Drain on aluminum foil or waxed
  paper and cool completely.

  2. In a large saute pan, saute turkey italian sausage until completely
  cooked. Crumble. Drain and set aside.

  3. In a large mixing bowl, add ricotta cheese and mix in eggs whisking
  one at a time to blend well. Add parmesan cheese, mozarella cheese,
  parsley, sugar, honey, salt, italian seasoning, pepper, and mix well.

  4. In a very large (roasting pan size) baking pan, add 1/2 cup of the
  sauce to the bottom. Line the bottom with lasagna noodles; add 1/2 of
  the cheese mixture, and then add 1/2 of the sausage on top of the
  cheese. Add 1 to 1 1/2 cups of sauce over this layer, top with
  noodles and repeat process. When the final layer of noodles is added,
  top with sauce and additional mozarella cheese and parmesan cheese, if
  desired.

  5. Heat oven to 400F. Bake for 30 minutes covered, then uncover and
  bake for an additional 30 minutes or until cheese is bubbly (and the
  pan is sufficiently dripping to make a mess ;). Serve in 4 x 3
  squares.

  From the warped and strange mind of Linda Fields
  Typed for you by: Linda Fields, Cyberealm BBS Watertown NY
  315-785-8098

MMMMM


___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)