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susanb

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Reply with quote  #101 

                Cranberry Salad

  3 oz cream cheese

  1 c cream

  1 1/2 c marshmallows

 Mix together and set aside in refridgerator.

 Grind 1 package cranberries and 1 apple-add 1 c sugar-set aside.

 Dissolve 2   3oz boxes of cherry jello in 2 c boiling water-chill until syrupy.

 Fold together cranberry mix and 1 c of chopped walnuts into the syrupy

 jello-pour into pan and chill until set.

 Whip chilled marshmallow mixture until thick and spread on chilled set 

 cranberry/jello mixture, then refridgerate until serving, at least an hour or 

 two. I cover it in the refridgerator.

 

 This is a very rich salad and is best served with turkey or ham sandwiches 

 as it is very rich to serve with a big meal. It can be used as a holiday 

 dessert.

 


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Reply with quote  #102 

Deb your City Chicken is making my mouth water. I'm going to try it this week.

                                                Mary


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Reply with quote  #103 

This is a question

 

Nice Sicilian neighbor comes over with the gift of fresh fruit from his garden.  At least I think it's fruit.  Mystery fruit and what to do with it!

 

I think it's a persimmon(s).  It's orange and about the size of an apple.  Anyone have a clue what to do with them.  We have twelve big ones.  Do you peel them and eat them?  Bake them?  grrrrrrr


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Dixie
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Reply with quote  #104 

Hi Dixie

  If it is a persimmon you just make sure they are really ripe,(leave them out on your table for a few days) peel and eat. They are delicious. Can you take a picture?

                                              Mary


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Reply with quote  #105 

Deb see if John had these . We call them fried bow ties.  There is an Italian name but I can't spell it.

                                            Fried Bow Ties

 

5 large eggs

1/2 c sugar

zest of one lemon

1 teaspoon vanilla

4 to 41/2 cups flour

1 teaspoon baking powder

 

mix all ingredients together to form dough. Knead dough till well blended.  Roll out the dough to very thin (we use a pasta machine that you crank) Cut in to strips about 6 inches long and about 1/2 inch wide. tie the strips in a loose knot. In a frying pan or deep fryer heat oil to 375 degrees drop the knots in the oil and fry till a golden brown. Drain on paper towels. When cool sprinkle on confectioners sugar and honey. Oh man are they good.

                                             Mary

 


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Dixie

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Reply with quote  #106 

I noticed they are the color of our halloween pumpkin.  A rich orange color.  Actually they're pretty...we just didn't know what to do with them.

I am not that great with the computer.  Otherwise I'd post a picture.


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Dixie
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Reply with quote  #107 

sounds like a persimmon to me. It has a very smooth skin.


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Mary and Cole
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Reply with quote  #108 

Persimmons make a great pudding. I lost my recipe for it, but with 12 you should have plenty to make it. Yum! Top with Cool Whip and serve warm.


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Reply with quote  #109 

It does have a smooth skin.  Thanks!


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Reply with quote  #110 

Mary,

You peel them?


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Reply with quote  #111 

Yes peel them . The skin should come off easy. Make sure they are really ripe though almost mushy. They are very sweet when they are ripe. They should peel like a Kiwi. You can also go to http://www.Google.com and type in persimmon. They may show you how to use them in other ways and they will probably show you a picture.

                                          Mary


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Reply with quote  #113 

                                             Old Fashioned sour cherry crumb pie

 

3/4 cup sugar

1/4 cup cornstarch

1/3 cup cold water

2 cans (16 oz each or 4 cups) pitted red tart cherries in water drained and liquid reserved (sold at Wal-Mart canned fruit isle)(not pie filling)

1 unbaked 9 inch pie shell

1/4 cup sugar

1/2 cup flour

2 tablespoons cold butter

 

Line pie plate with pastry. Chill in Fridge

 

stir 2/3 cup juice from canned cherries into 3/4 cup sugar, 1/4 cup corn starch, and 1/3 cup cold water. Cook over moderate heat until mixture thickens and boils, stirring while cooking.

 

stir the drained canned cherries into hot juice mixture.

 

put the cherry mixture into pie crust. Top with crumbs. Set pie on very bottom rack of your oven. Bake 40-45 minutes in a 375 degree oven. Cool on rack.

 

Crumb Topping  combine 1/2 cup flour, 1/4 cup sugar, and 2 tablespoons cold butter. Blend until small crumbs form, using a pastry blender. Sprinkle crumb topping over pie before cooking.

 

 

                                                                Mary

 

PS works well with other canned fruit, blueberries , peaches, strawberries etc.

 

           

 


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Reply with quote  #114 

Mary are you Italian?  All Italian recipes are gratefully accepted

 

You know I had the best ravioli a while back at a restaurant.  I think I can make it at home but I've never made the pasta part before..any recipes out there?


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Reply with quote  #115 

I fixed this last night for a quick meal..

 

Buy round steak and have the butcher tenderize it at least two times.  You want it very thin.

Put small amount of olive oil in bottom of electric fry pan.

Take steak and lightly dust with flour.  Shake excess flour off.

Put in HOT fry pan.

Salt and Pepper to taste

Brown meat, then turn temp. to low.

Slice portobellow mushrooms (one per person) lengthwise. Put on top of meat.

Add 1/2 cup of water

Put lid on pan let simmer gently

five minutes later lift lid and *add, 1/2 tsp. of liptons onion soup mix.

Stir lightly

Serve with your choice of vegetable or salad 

May be served with Thunderbird wine or the Black Box wine*


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Reply with quote  #116 

Yes Dixie I am Italian. It's very easy to make pasta. You use 1 pound of flour to 3 or 4 med eggs. That's it. The trick is to knead it to the right consistency. It should be moist but not sticky. Then you roll it out . My Grandmother used to do everything by hand but I'm lazy  . I have a pasta machine that does all the work for me.

                                                              Mary


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Reply with quote  #117 

             Pot Roast Burritos

 2 or 3 lb roast                        1 large head garlic chopped
 1 med. onion chopped                   1 can green chilies  
 salt and pepper to taste

 

Combine all in sauce pan, cover with water and boil, add water as needed to cover,
 boil till roast falls apart. let the water boil down at end of cooking to make a sauce.
serve with tortillas and Mexican toppings to make your own burritos.


      Hot Chocolate Mix

2 lb Nestle Quick (powder)         1 16 oz. non dairy creamer
1 lb powdered sugar                 1 14 qt. dry milk

mix all ingredients in large bowl. use 1/3 cup mix per 8 oz. mug of hot water makes 7 quarts.

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Reply with quote  #118 

I know Kristens recipe is from her grandma and I know its wonderful. 

 

I would like to say that I add 1/2 package of Lipton Onion Soup Mix.  Do everything exactly the same as Kristens Grandma, however, after you add the vegetables, sprinkle the 1/2 package of onion soup over the vegetables. Replace the lid on the pan and continue baking.

 

When you make your homemade gravy, you will have the onion soup flavr which then makes the gravy awesome tasting.  Optional: if you do not want mashed potatoes then just throw in some red or yellow potatoes with the vegetables. Sprinkle the soup mix (dry) over the potatoes.  Then later make the gravy (or not)

 

Options:  I keep BEEF gravy mix (comes in small packages) on hand. Its the all ready mixed dry stuff.  To make quick gravy:  use two package of the gravy mix, add the required amt. of water and then add 1/2 pk. of the onion soup mix.  Every one will think you made homemade gravy

 

Sorry I do not measure anything anymore so everything is to taste.

 

 


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Reply with quote  #119 

 We do all fish on Christmas Eve . This one is fast and easy.

            

                                                Bouillabaisse

 

1 dozen fresh mussels

2 leeks or 1/2 cup chopped onions

1 tbsp olive oil

1(14 1/2 oz can) diced tomatoes with oregano, basil, and garlic

1 (14 oz can) chicken broth

1/2 tsp thyme, crushed

1 lb each halibut, salmon,cod, snapper and/or peeled deveined shrimp

 

Scrub mussels and remove beards. Set aside in bowl of water

 

Clean leeks if using, chop white part. Cook leek or onion in oil 3 minutes

 

Stir in tomatoes, broth and thyme. Bring to boiling. Add fish and shrimp. Drain mussels and arrange on top of fish. Cover and simmer 4 minutes.

 

Uncover. Remove mussels that have opened. Continue cooking a few more minutes until all mussels have opened. Discard any unopened mussels.

 

Arrange mussels in a bowl. Ladle remaining soup mixture over mussels.

                                                        Mary

 


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susanb

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Reply with quote  #120 

Dixie sorry I hadn't looked at this thread in a while--my husband used to have a persimmon tree on a property he owned. He said he made jelly out of them, but that you want them really ripe. Ripe, they taste like a cross between cherries and an apricot, not ripe--very sour!!! 


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Susan
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Reply with quote  #121 

Deb you are welcome any time. We would love to have you. Sorry I don't have a recipe with sauce for mussels. We do make them in a juice made with white wine. Now that is really good. I'll have to get the recipe tomorrow when I go to my Aunt's house.

                                                                  Mary


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Reply with quote  #122 

Deb this is a favorite around here.

 

                                        Tropic S'prizes   ( Filled cookies)

 

 

Bake at 400 degrees for 15 to 17 min.

 

Sift together into mixing bowl

2 cup flour

1/3 cup sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

 

Add

1/4 cup butter

1/4 cup Crisco(shortening)  Mix to coarse crumbs

 

Blend

1 egg

1 to 2 tablespoons of milk

1/2 teaspoon vanilla

Mix well to form a dough

chill if desired

 

Divide dough into three parts. Roll out one part on a floured surface to a 12 in x 4 inch rectangle.

spread with 1/4 cup preserves (any flavor you like)

                    1/4 cup chopped nuts or shredded coconut or both

 

Roll tightly as for jelly roll starting with the 12 inch side, seal edges, and ends. Place seam side down on greased baking sheet. Repeat with remaining dough

 

Bake in hot oven 400 degrees for 15 to 17 minutes. Cool, slice on the diagonal into 3/4 inch pieces . Sprinkle with conf. sugar.

 

                                                               Mary

 

 

                    

 


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Reply with quote  #123 

 This is my favorite cookie. SO GOOD . Easy to make and it makes a lot.

 

                                               Butter Balls

 

1 pound butter(soften)

1/2 cup sugar

4 cups flour

1 tablespoon vanilla

1 cup chopped nuts

 

Mix soft butter and sugar, add vanilla,mix add nuts. Roll into balls.

 

Bake on ungreased cookie sheet 350 degrees 15 to 18 minutes. When cool roll in confectionery sugar. (you may have to roll them twice.)

                                                       Mary

 

                                                   


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Reply with quote  #124 

                                              Italian Wedding Knots

 

1/2 cup oil

1/2 cup sugar

1/2 cup milk

3 cups flour

3 eggs

3 teaspoons baking powder

1 teaspoon vanilla

1 teaspoon lemon extract

pinch salt

 

Combine oil,sugar,eggs, vanilla, and lemon extract into blender, beat 5 to 8 seconds, add milk beat 2 seconds more. Place flour, baking powder and salt in large bowl, add liquid mixture, stir with rubber  spatula. Using a teaspoon drop onto ungreased cookie sheet. Cook in a 375 degree oven for 10 min.

 

Frost with a confectionery sugar and warm water frosting. ( add a drop of red or green food coloring in frosting  for Christmas)

 

                                                                     Mary

 

                                                    

 

 


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Reply with quote  #125 

We made these yesterday. They are really good and very pretty with the red cranberry peeking through.

 

                               Chewy Cranberry-Oatmeal Cookies

 

1 1/2 cups of all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

2 1/2 cups rolled oats (oatmeal)

2 sticks (1 cup) butter (softened)

1 cup packed light brown sugar

1/2 cup sugar

2 large eggs

1 tablespoon honey

2 teaspoons vanilla

1 1/3 cups dried cranberries

1 cup chopped walnuts

 

Preheat over to 350 degrees.lightly grease two baking sheets or use parchment paper.

 

In a medium bowl, mix the flour, baking soda, salt, cinnamon and oats. Set aside.

 

In the bowl add butter, and both sugars till light and fluffy. Beat in the eggs, one at a time, then scrape down the sides of the bowl. Add the honey ab vanilla and mix till blended.

 

Add the flour mixture in two batches, mixing till well blended. Stir in  the cranberries and walnuts.

 

Drop the dough, one heaping tablespoon per cookie, about 2 inches apart on prepared baking sheets. Bake until the centers of the cookies are soft but no longer look wet, about 10 to 12 minutes. Rotate the sheets if necessary for even browning.

 

Let the cookies cool 5 minutes on the baking sheets. Transfer to a rack to cool completely. Makes about 46 cookies.

 

                                          Mary

 

 


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Reply with quote  #126 

Anyone have any good lasagne recipes?? We always have it on Christmas and mine always comes out too watery.... Thanks


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                                         Lasagna

 

Filling

3 pounds ricotta cheese

3 or 4 large eggs

1 1/2 to 2 cups grating cheese(Romano)

1/2 cup parsley

salt

pepper

 

mozzarella cheese (grated) can be added in the filling or when layering

 

Lasagna Pasta (1 pound)

Boil for 5 minutes should be hard.

 

Sauce (that's a whole different story LOL)

 

Building your Lasagna

 

In a Lasagna pan cover the bottom with sauce being careful not to add to much. Then add a layer of pasta. Then half the filling . More sauce on the filling and the grated mozzarella. Cover that with another layer of pasta then the rest of the filling,more grated mozzarella . This time cover with pasta without sauce. Lastly cover the pasta with sauce and grated mozzarella, grated Romano cheese and freshly ground pepper.

 

Cover pan with foil

 

Bake on 350 degrees for 45 minutes. It should be bubbly when you lift the foil. Let set for 10 minutes before eating.

                                               Mary

 

 

 

 

 


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Reply with quote  #128 

Thanks Mary!! I make my own gravy (what we call it) so hopefully it won't be watery... Will let you all know how yummy it is...


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Reply with quote  #129 

Drunken Christmas Cookies

1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
lemon juice
4 large eggs
1 cup nuts
2 cups of dried fruit
1 bottle Jose Cuervo Tequila

Sample the Cuervo to check quality. Take a large bowl, check the Cuervo again, to be sure it is of the highest quality, pour one level cup and drink.

Turn on the electric mixer...Beat one cup of butter in a large fluffy bowl. Add one teaspoon of sugar...Beat again. At this point it's best to make sure the Cuervo is still OK, try another cup... just in case.

Turn off the mixerer thingy. Break 2 leggs and add to the bowl and chuck in the cup of dried fruit, Pick the frigging fruit off floor... Mix on the turner. If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver. Sample the Cuervo to check for tonsisticity.

Next, sift two cups of salt, or something. Who giveshz a sheet. Check the Jose Cuervo. Now shift the lemon juice and strain your nuts. Add one table. Add a spoon of sugar, or somefink. Whatever you can find. Greash the oven. Turn the cake tin 360 degrees and try not to fall over. Don't forget to beat off the turner. Finally, throw the bowl through the window, finish the Cose Juervo and make sure to put the stove in the dishwasher.

 


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Reply with quote  #130 
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Reply with quote  #131 

I think Santa needs to leave A LOT OF CANDY at that house!


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Reply with quote  #132 

Or if she has been counting again?


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Reply with quote  #133 

Deb thanks for the Maxine funnies! She is just too cool! I love sending her to my OLDER sister!


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Reply with quote  #134 

Deb you made  mixed up vegetables (chom ball ta -  in Italian)  no clue how to spell it. Ask John). We use a pot on top of the stove, brown all the vegetables in olive oil . All kinds of vegetables-- garlic onion peppers zuchinni mushrooms potatoes string beans carrots and add tomato sauce salt and pepper. Boil till vegatables are tender about 1/2 hour and You can eat it just like you said with bread and grating cheese or you can throw it over rice. We make it in the summer when all the vegatables are from the garden but it's great in the winter. Really sticks to your ribsLOL

                                                            Mary


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Reply with quote  #135 

Deb, the counting I meant was of the Jose' kind. HAHA. On Samantha's first litter, Linda was keeping track of counts and boys and girls. Well, we told every one we had 7 boys and 4 girls. When we got home we did an inventory and actually had 6 boys and 5 girls. Guess one had a sex change on the way home.


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Reply with quote  #136 
Crab Cakes!

I made these tonight for dinner. They are quick and soooo good.

1 Lb lump crab meat picked over
1 egg
1/2 cup fresh bread crumbs
1 tsp lemon juice
2 tsp Worstashire sauce
1 Tbls melted butter
2 Tbls mayo
1/4 tsp dry mustard
1 Tbls prepared mustard
1 tsp old bay (garlic style)
1 tsp dried herb or choice

Mix everything except the crab meat. Then gently blend in the crab and form into loose patties. Bake on a greased cookie sheet for 15-20 min at 375 degrees.

Yum!!!!

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Reply with quote  #137 

You be the judge.My Aunt, 92 yr old WWII army nurse, who just received a service medal award yesterday . Survived the war and ate meat most every day of her life.  I eat most everything in moderation. Works for me.

                                                                Mary

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Thanks Deb we are so proud of her.

                        Mary


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Reply with quote  #139 

Deb, this is the best recipe. I always double the recipe because I can make a meal of just this.

 

 

                                                      Rice and Mushroom Casserole

 

1/2 c regular long grain rice

4 tablespoons butter or margarine

1/4 pound mushrooms sliced

1/2 cup chopped onions

 1/2 cup chopped celery

1 1/4 c water

1 beef bouillon cube

1/2 teaspoon salt

1/8 teaspoon thyme

 

Preheat oven to 350 degrees. In a 10 inch skillet over med. heat cook rice stirring constantly until rice is golden about 5 minutes. Pour into 1 quart casserole.

 

In the same skillet in 2 tablespoons hot butter, cook mushrooms, onions and celery until tender, about 5 minutes. Add rest of the ingredients and heat till boiling.

 

Over the rice in casserole, pour mixture from skillet. Cover and bake 35 minutes or until all liquid is absorbed.

 

With fork, lightly toss 2 tablespoons butter into rice mixture until butter is melted and mixture is fluffy.

 

                                                         Mary

 

 


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Reply with quote  #140 

Deb those with the rice diet are little and thin and can't chase, rope and wrestle a steer into the horse trailer to go for steaks--ROFLMAO--bring on the beef. Nothing like a good workout to get yer food--yeeehaw. Sorry in a squirrely mood--we had a neighbor in southeast Kansas that had a mobile of squirrel tails on his front porch, guess we know what he ate!

 

Mary good recipe-I have something about the same and love it with STEAK.

 

Very big congrats to that aunt-that is so nice, man it makes me miss relatives!!!


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Reply with quote  #141 

Thanks Sue. I always have some kind of meat with it too.

                                                  Mary


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Reply with quote  #142 

The proud man at my house (the Sicilian) says the best and healthiest diet is the South Beach Diet.  No discussion.

 

One day several months later, he says to me I think my hair might be getting thinner.  Oh says I?  I think its your imagination. 

 

Fast forward one year.  Meet up with a group for dinner.  The couple lean over and say, "you do know that our son was on the South Beach Diet".  Poor fellow lost all his hair.

 

Eat Beef!

 

 


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there now I bet you feel much better. If we can't enjoy what we eat why live.

                                               Mary( who just ate way to may shimp for lunch)


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Reply with quote  #144 

bump don't want to lose this one. Way to many good recipes on here.

                        Mary


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Reply with quote  #145 

Here is the rice diet - and it works!

 

Rice Diet

 

 

JUMPSTART  DAY

PROTEIN  DAY

ALL OTHER  DAYS

Breakfast

2 starches
     & 2 fruits

2 starches & 1 fruit

1 starch, 1 fat free dairy
      & 1 fruit

Lunch

2 starches
    & 2 fruits

3 starches, 3 vegetables,
 & 1 fruit

3 starches, 3 vegetables,
      & 1 fruit

Dinner

2 starches
   & 2 fruits

3 starches, 3 vegetables,
3 proteins OR 2 fat free dairy & 1 fruit

3 starches, 3 vegetables,
      & 1 fruit

 

 

RICE DIET PORTION GUIDE:

 

1 SERVING STARCH -------------

 

                        * 1/3 CUP COOKED BROWN, MASATI OR WILD OR BLACK PEARL RICE   

                        * 1/3 CUP BEANS

                        * 1/2 CUP ANY OTHER HIGH FIBER STARCH, SUCH AS OATMEAL,
                                  WHOLE-GRAIN PASTA, CORN OR POTATO

                        *  1 SLICE OF WHOLE GRAIN BREAD

                        *  1 CUP WHOLE-GRAIN COLD CEREAL

---------------------------------------------------------------------------------------------------------------------------------

 

1 SERVING FAT FREE DAIRY ---------------

 

                    *  1 CUP FAT-FREE  MILK OR YOGURT OR SOY SUBSTITUTE

 

---------------------------------------------------------------------------------------------------------------------


1 SERVING VEGETABLES -------------

 

                    * 1/2 CUP STEAMED OR BOILED NON-STARCHY VEGETABLES
                        *  1 CUP RAW VEGETABLES

 

---------------------------------------------------------------------------------------------------------------------

1 SERVING FRUIT --------------------

                    * 
1 CUP ANY FRUIT

                        *   ½ BANANA
                        *  1 APPLE, ORANGE OR KIWI
                        *  2 PLUMS OR TANGERINES
                        *  1 Tabs. ALL-FRUIT JAM OR RAISINS

 

--------------------------------------------------------------------------------------------------------------------

1 SERVING LEAN PROTEIN -----------------

                        * 1 OZ. FISH, LEAN MEAT OR POULTRY
                        *  ¼ CUP BEANS
                        *  1 EGG OR 3 EGG WHITES

 

SAMPLE MENUS

 

JUMPSTART DAY

 

Breakfast  --    1 cup oatmeal

                        2 Tabs. Raisins

                        1 cup melon

 

Lunch  --                2/3 cup brown rice

                        2 cups berries

 

Dinner  --             1/3 cup brown rice

                        1/3 cup black beans

                        1 cup pineapple       

                        ½ banana

 

 

PROTEIN DAY

 

Breakfast  --              2 slices whole grain toast

                        1 Tbs. All-fruit jam

 

Lunch  --             1 small baked potato

                        ½ cup salsa

                        1 small baked sweet potato

                        2 cups salad with balsamic vinegar

                        1 apple

 

Dinner  --            3 oz. Baked fish

                        1 cup wild rice

                        1 ½ cup green beans

                        2 plums

 

OTHER DAYS 

 

Breakfast  --              1 cup whole-grain cereal

                        1 cup fat-free milk

                        1 kiwi fruit

 

Lunch  --             1 cup brown rice

                        1 ½ cups Chinese take-out veggies stir-fried in sake with extra garlic &
                                    ginger (no soy sauce)

                        1 orange

                       

Dinner  --            1 ½ cups whole-wheat pasta

                        1 cup tomato sauce

                        1 cup broccoli           

                        1 cup mixed fruit

 

 

                    Follow this plan closely – no extras except for sodium-free seasonings. No artificial sweeteners either; instead aim to drink 5-9 cups of water a day. To boost results and overall health, do one “jumpstart” and one “protein” day each week on the day of your choice.


__________________
Linda Greeson Rice
AKC Breeder of Merit

The Mastiff Sweet Spot
http://www.bluequaker.com/Mastiffs.htm



We do not breed often, but we do our best to breed top quality mastiffs
with excellent pedigrees to back them up. All breedings are carefully planned to produce
the very best mastiffs, sound in both body and mind, beautiful and strong,
representing the true mastiff standard.

We fully test our dogs. We believe that a person that "just wants a pet" has a right
to own a beautiful, well bred dog that is sound and healthy
every bit as much as someone wanting a "show dog".
susanb

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Reply with quote  #146 

Linda how many weeks can you safely stay on this diet?

 

Deb that is too funny--I love Maxine!!!


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Susan
Magdalene Mastiffs
susanb

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Posts: 3,339
Reply with quote  #147 

Thanks--hummmmm-maybe a New Year's resolution to try the rice diet, after the Christmas cookies and pie is gone LOL. Looks like I could sneek in a very lean piece of steak once in a while.

 

Hey did you notice that other thread has squashed toad and spilled eggnog all over it LOL! I hope they saved the RUM and didn't spill a drop!


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Susan
Magdalene Mastiffs
susanb

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Reply with quote  #148 

I love Rum Pound Cake--the best!!!

 

So when was the first Leon?   Oooops first Noel hahaha!


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Susan
Magdalene Mastiffs
LindaGreesonRice

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Reply with quote  #149 

Mary - what is your aunt's name? My mother, Alice Rowley, was a nurse during the war also. She served in France and England -- she is 91.  Just wondering if these two gals knew each other!


__________________
Linda Greeson Rice
AKC Breeder of Merit

The Mastiff Sweet Spot
http://www.bluequaker.com/Mastiffs.htm



We do not breed often, but we do our best to breed top quality mastiffs
with excellent pedigrees to back them up. All breedings are carefully planned to produce
the very best mastiffs, sound in both body and mind, beautiful and strong,
representing the true mastiff standard.

We fully test our dogs. We believe that a person that "just wants a pet" has a right
to own a beautiful, well bred dog that is sound and healthy
every bit as much as someone wanting a "show dog".
tatetori2

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Posts: 12,651
Reply with quote  #150 

Boy I bet they would have a lot to talk about. My Aunt's name is Elizabeth(Cestaro) Smith. She was married while she was in the service. My aunt was stationed in Iran for 4 years. When I talk to her tomorrow I'll ask about your Mom. Wouldn't that be something if they knew each other. So Cool.

                                                               Mary


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Mary and Cole
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