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LOOKING for: food allergies

Posted by
Jo Beegle
( on
Sat, Nov 11, 00 at 12:40

This week we found out that my husband has a whole bunch of food allergies. Corn, wheat, rice, potatoes, carrots, tomatos, celery, strawberries, cantelope, peanuts, hazelnuts, ... I'm looking for side dish recipies and casseroles dishes since this is cutting out most of mine.

Follow-Up Postings:

RE: LOOKING for: food allergies

I had this dish at a meeting I went to for needy babies
and it was very well received.

Granny apple
Red onion
Mayonnaise or Salad Dressing
Sugar or alternative sweetner
One may try a "Basalmic Vinegarette", as an alternative
Sorry to say the lady just cut up the proportions to suit her own taste in a large bowl and added the dressing.
It was absolutely delicious, though.
Since your hubby is allergic to so many things you may want to check out the dressings to make sure it is pure enough
for him.
Good Luck, Bobbi

Try some of these....Maybe they'll work and please forgive me if

>>>This recipe calls for Asian greens, but you may substitute regular broccoli, spinach, turnip greens, or whatever green vegetable is good and fresh in your market.

Stir-Fried Vegetables in Oyster Sauce
"Bon appetit from the Chef and staff at World Wide Recipes" - e-mail

4 Tbs (60 ml) vegetable oil
2 cloves garlic, finely chopped
1 lb (450 g) mixed Asian greens, such as Chinese
broccoli, bok choy, or Napa cabbage, roughly chopped
in 2-inch (5 cm) pieces
3 oz (75 g) snow peas (mange-touts), trimmed
1/2 cup (125 ml) water
2 Tbs (30 ml) oyster sauce*
1 tsp (5 ml) soy sauce
1 tsp (5 ml) cornstarch (cornflour) dissolved in 2 Tbs
(30 ml) cold water
1 red bell pepper, seeded and thinly sliced
Chopped cilantro (coriander)

*Available in finer supermarkets and Asian specialty shops.

Heat the oil in a wok or large skillet over high heat until very hot
and almost smoking. Add the garlic and stir for 30 seconds. Add the
greens, snow peas, and water and stir for 2 minutes. Add the
oyster sauce, soy sauce, and cornstarch mixture and stir for 2
minutes. Transfer to a serving dish and garnish with the sliced red
bell pepper and cilantro. Serves 4 to 6.

Holiday Broccoli Salad

from Janet F.'s Kitchen

Preparation Time: 10 minutes
Cooking Time: about 10 minutes to cook bacon
Serves: 8 or 4 Dogbytes
Cal: unknown

Amount Ingredient
-------- -----------------------------
4 C (1L) Broccoli Florets
5 Green Onions, chopped
1/4 C (60ml) Sunflower Seeds
1/4 C (60ml) Golden Raisins
1/4 C (60ml) Dried Cranberries
1 lb (450g) Bacon (a smokie variety is very nice)
1 C (250ml) Mayonnaise
1/2 C (100g) Sugar (less if you like)
6 T Red Wine Vinegar

In a large skillet, cook the bacon, over medium high heat,
turning frequently until evenly browned. Set aside to cool.

Crumble the bacon and set aside.

In a large bowl, combine broccoli florets, green onions,
sunflower seeds, raisins, dried cranbries and bacon. Toss to combine.

In a small bowl, mix together mayonnaise, sugar, and red wine
vinegar. Toss with vegetables to coat. Chill.



Mom knew how to get us to eat our vegetables-shed serve this colorful blend of fresh zucchini, summer squash and peppers! Its tasty enough to please the whole family and makes a wonderful potluck addition.

Uses less fat, sugar or salt. Includes Nutritional Analysis and Diabetic Exchanges.
1 medium onion, thinly sliced
1 tablespoon olive or vegetable oil
5 medium zucchini, sliced
3 medium yellow summer squash, sliced
1 small sweet red or green pepper, julienned
1 garlic clove, minced
Salt and pepper to taste

In a skillet, saute onion in oil until tender. Add the zucchini, yellow squash, red pepper and garlic; stir-fry for 12-15 minutes or until vegetables are crisp-tender. Season with salt and pepper.

Yield: 8 servings.

Nutritional Analysis: One serving (prepared without salt) equals 53 calories, 7 mg sodium, 0 cholesterol, 8 gm carbohydrate, 3 gm protein, 2 gm fat, 3 gm fiber. Diabetic Exchanges: 1 vegetable, 1/2 fat.
---------------------------------------------------------------------- ----------

Serves 4 to 6

4 medium zucchini (about 2 pounds), ends stemmed and cut lengthwise into 1/2-inch-thick planks
3 tablespoons extra-virgin olive oil
Salt and ground black pepper
1 tablespoon juice from 1 lemon
1 teaspoon minced fresh oregano or thyme leaves
1/3 cup brined black olives, pitted and chopped

1. Lay zucchini on large baking sheet and brush both sides with 2 tablespoons oil. Season generously with salt and pepper. Grill zucchini over medium-hot fire (you can hold your hand 5 inches above grill surface for 3 to 4 seconds), turning once, until dark with grill marks, about 5 minutes per side. Transfer zucchini to serving platter.

2. Whisk together remaining 1 tablespoon oil, lemon juice, oregano or thyme, and salt and pepper to taste in small bowl. Drizzle dressing over zucchini, then sprinkle with olives. (Can be covered and set aside for 1 hour.)

Fall Fruit Compote
6 servings
2 cups gewurztraminer or other sweet white wine
1/2 cup sugar
2 whole cloves
2 tablespoons grated fresh ginger
1 (4-inch) cinnamon stick
1 bay leaf
1 (2-inch) strip lemon zest
1 cup dried mixed cherries and berries
1 red Bartlett pear, with skin, halved, cored and cubed or sliced
1 Granny Smith apple, with skin, halved, cored and cubed or sliced
1 Gala or Fuji apple, with skin, halved, cored and cubed or sliced
1 teaspoon vanilla extract
1/2 cup pecans, toasted and chopped

In a nonreactive pan, simmer wine, sugar, cloves, ginger, cinnamon stick, bay leaf and lemon zest for 15 minutes, covered. Strain. Discard cloves, cinnamon stick, bay leaf and lemon zest.

Return liquid to pan. Add the dried fruit, and simmer, covered, another 10 minutes. Add pear, apples and vanilla. Simmer until fruit is tender, about 10 minutes more. Using slotted spoon, transfer fruit to medium bowl.

Boil liquid in saucepan until slightly thickened and syrupy, about 12 minutes, adding any juices from bowl of fruit. Pour over fruit. Chill until cold, at least 4 hours or overnight.

Compote can be made 1 day ahead. Cover and keep chilled. When ready to serve, sprinkle with pecans.

Per serving: 495 calories, 9 g protein, 47 g carbohydrates, 28 g fat (2 g saturated), 0 mg cholesterol, 11 g dietary fiber, 8 mg sodium.

Creamed Turnips

4 large fresh turnips
4 oz. slivered almonds
1 tsp. sugar
1/2 cup margarine
salt & pepper to taste
cooking spray

Peel & slice turnips. Cover with water & boil until tender. Drain & mash. Add margarine,
sugar, salt & pepper, & mix until smooth & creamy. Spray a casserole dish with cooking
spray. Pour turnip mixture into casserole.Top with slivered almonds. Bake @ 350 for 20

Buttered Fried Parsnips

2 lb parsnips
salt & pepper; to taste
4 tb butter
1 tb parsley; chopped
1/8 ts nutmeg

Wash, trim and scrape the parsnips. Cut into uniform pieces and boil in
salted water, 25 to 30 minutes or until tender. Drain well, and let dry.
Just before serving, heat the butter in a skillet and saute over moderate
heat until light brown on all sides, letting the parsnips caramelize a
little in their own sugar. Season with the nutmeg, salt and pepper and
serve in a warm vegetable dish, garnished with parsley.


Baked Pumpkin Casserole

1 can ( 1 pound 13 ounces) pumpkin, 3 cups
2 tablespoons sugar
2 tablespoons butter, melted
1/4 tsp. nutmeg
1/2 tsp. salt
dash pepper
2 eggs, slightly beaten
1/2 cup, chopped pecans


1/2 cup light-brown sugar, firmly packed
1/4 cup maple syrup
1/2 cup pecan halves

Preheat oven to 350 degrees. Lightly grease 1 quart casserole.
Combine pumpkin, sugar, butter, nutmeg, salt, pepper, eggs
and chopped pecans in large bowl, Mix well, and turn into
casserole. Make Glaze: mix brown sugar and syrup in small
saucepan. Heat while stirring, until sugar is dissolved; then
bring to a boil. Remove from heat and cool slightly. Arrange
pecan halves around the edge of casserole. Cover pumpkin
and pecans with glaze; bake 40 minutes. Makes 6-8 servings.


>>Recipe du Jour

20 ounces frozen broccoli flowerets
2 cups frozen pearl onions
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon salt

Dash ground black pepper
3/4 cup milk
3 ounces cream cheese -- cut up
1/3 cup dry white wine

Toasted slivered almonds

Cook broccoli and onions in boiling salted water until tender, about 10
minutes; drain.

Melt butter; blend in flour, salt, and pepper. Add milk all at once; cook
and stir until bubbly. Blend in cream cheese. Remove from heat; stir in
wine. Fold in vegetables. Turn into 1-1/2 quart casserole.

Bake, uncovered, in 350 degrees F. oven for 30 to 35 minutes. Sprinkle
almonds over top. Yield: 8 servings.

Per Serving: 124 Calories; 8g Fat (55.0% calories from fat); 4g Protein; 10g
Carbohydrate; 3g Dietary Fiber; 23mg Cholesterol; 155mg Sodium. Exchanges:
0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

Chile Spiced Pork with Apple Chutney

1 1/2 pounds boneless pork loin, trimmed
1 teaspoon ground cumin
1 teaspoon chili powder
1 tablespoon Tabasco
1 tablespoon olive oil
1 teaspoon salt
1/4 cup cider vinegar
2 apples, peeled, cored and diced
1 tablespoon ginger, minced
1 jalapeo pepper, seeded, and chopped
1/2 yellow onion, diced small
3 garlic cloves, minced
1 cup water
2 tablespoons granulated sugar
1/4 cup raisins
4 scallions

1 Preheat oven to 375 F (190 C). Trim the pork of any remaining fat and cut into equal portions. Combine the cumin, chili powder, Tabasco, olive oil, and half of the salt. Brush the spice mixture onto the pork pieces. Place the pork on the rack of a shallow roasting pan. Bake for 30 minutes.

2 Heat a saut pan over medium-high heat. Stir in the vinegar, apples, ginger, pepper, onion, and garlic, water, sugar, raisins, and remaining salt. Bring to a simmer and cook until apples are very tender and mixture has thickened slightly, about 25 minutes.

3 After 20 minutes of cooking, remove the pork and place scallions under the rack. Return the pork to the rack and continue cooking.

4 Place the pork pieces on a serving plate then top with the apple chutney and scallions.

1 1/2 pounds boneless pork loin, trimmed
1 teaspoon ground cumin
1 teaspoon chili powder
1 tablespoon Tabasco
1 tablespoon olive oil
1 teaspoon salt
1/4 cup cider vinegar
2 apples, peeled, cored and diced
1 tablespoon ginger, minced
1 jalapeo pepper, seeded, and chopped
1/2 yellow onion, diced small
3 garlic cloves, minced
1 cup water
2 tablespoons granulated sugar
1/4 cup raisins
4 scallions

1 Preheat oven to 375 F (190 C). Trim the pork of any remaining fat and cut into equal portions. Combine the cumin, chili powder, Tabasco, olive oil, and half of the salt. Brush the spice mixture onto the pork pieces. Place the pork on the rack of a shallow roasting pan. Bake for 30 minutes.

2 Heat a saut pan over medium-high heat. Stir in the vinegar, apples, ginger, pepper, onion, and garlic, water, sugar, raisins, and remaining salt. Bring to a simmer and cook until apples are very tender and mixture has thickened slightly, about 25 minutes.

3 After 20 minutes of cooking, remove the pork and place scallions under the rack. Return the pork to the rack and continue cooking.

4 Place the pork pieces on a serving plate then top with the apple chutney and scallions.

Apples with Pistachio-Almond Butter

You can make this elegant nut butter ahead, cover, and chill it overnight. It will be too firm to spread then, so let it stand at room temperature for 30 minutes before serving.

1/2 cup pistachio nuts
1/2 cup blanched almonds
1/4 cup butter (no substitutes), cut into pieces
2 tablespoons honey
1 teaspoon finely shredded orange peel
3 tablespoons orange juice
Apples and/or pears, cut into wedges

Combine pistachio nuts, almonds, butter, honey, orange peel, and orange juice in a food processor bowl. Cover and process until mixture is the consistency of butter. Serve at once or cover and chill. Serve with apple and/or pear wedges. Makes 12 servings.

Bacon Blue Cheese Slaw

1 med. head green cabbage, shredded
1 bunch green onions, chopped(tops and all)
1/4c. chopped fresh parsley
1-lb. bacon cooked crisp and crumbled
Toss everything except the bacon together and make the dressing.

1 1/4c. Hellman's/Best Foods Mayo
1/2c. sour cream
1/4c. red wine vinegar
1/4c. sugar
1/3c. blue cheese salad dressing
6oz. crumbled blue cheese
salt and pepper to taste
Mix all together, pour over slaw mixture and chill overnight.

Just before serving, top with crumbled bacon.

Asian Beef Salad

1 LB London broil, grilled medium-rare, sliced into thin strips
1/2 C Red onion, julienne
1/4 Red bell pepper, julienne
1/4 C Fresh cilantro, chopped
4 C Napa cabbage, sliced thin

Asian Thai Dressing
Lime wedges, for garnish

Toss beef, red onion, bell pepper, and cilantro. Add dressing and toss again.

Divide Napa cabbage on four chilled salad plates. Top with Beef Salad, sprinkle peanuts over salad and place lime wedge on side.

Thai Chile Dressing

1 Thai chile, chopped (remove seeds if you don't like HOT!)
1 Large clove garlic, minced
2 TBL Soy sauce
2 TBL Fresh lime juice
1 TBL Sugar
2 TSP Sesame oil

In a blender, whip dressing together.


Six servings

For the glaze:

6 ounces dried figs (8 or 9), stems removed

1/2 cup balsamic vinegar

1 vanilla bean, split, with seeds scraped out

Salt and pepper

2 pork tenderloins, about 3 pounds total, patted dry with paper towels

For the vegetables:

4 ounces (1 stick) butter, unsalted preferred

1 butternut squash, about 2 pounds, peeled, seeded and cut into 1-inch cubes

1 pound Brussels sprouts, bottoms trimmed and each sprout cut in half top to root

1 medium red onion, peeled and cut into 1/2-inch strips

2 tablespoons chopped fresh herb such as tarragon, sage or parsley

1. Heat an oven broiler or outdoor grill. Prepare the glaze. Place the figs, vinegar, vanilla bean seeds and 3/4 cup water into a blender or food processor and blend until semi-smooth. Season to taste with salt and pepper. Reserve 1 cup for garnish. Brush remaining glaze on the pork.

2. In a wide, shallow pan over medium heat, melt butter, add squash and sprouts and saute, turning occasionally, for 4 minutes. Add red onions, season with salt and pepper and saute 7 to 10 more minutes, or until vegetables are al dente and caramelized. Add a little water and cover the pan if the vegetables brown too quickly. Season with salt and pepper, stir in herb and keep warm.

3. Char the pork under the broiler or on the grill until firm and cooked to medium rare, 8 to 10 minutes. Let rest 5 minutes before carving on the bias into 1/2-inch slices. (Meat will continue to cook.)

4. To serve, reheat glaze, mound vegetables in the center of 6 plates and top with pork slices. Drizzle heated glaze on the plate around the vegetables. Serve at once.

Fresh Creamed Spinach

1 tablespoon olive oil
1 pound fresh spinach leaves
2 teaspoons minced dried onion
1/4 teaspoon grated nutmeg
4 ounces cream cheese, softened

Rinse spinach and nearly dry by patting with paper towels. Heat oil in a large skillet and place the spinach leaves, large stems trimmed or removed, on top. Sprinkle with onion and nutmeg. Cover tightly and steam with just the moisture clinging to the leaves. Spinach will wilt in about 3 minutes. Stir in cream cheese until melted.

Yield: 3 to 4 servings.

Sausage Cheese Grits Casserole

"An excellent recipe for brunch, which keeps well and heats up in the microwave. Loved by Yankees from Pennsylvania to Connecticut. Or maybe they were just being polite?"


1 cup dry regular or quick grits
1 pound sausage (breakfast style)
1 small/medium onion, chopped
optional: chopped bell pepper or serrano chilis
2 cups grated sharp cheddar cheese
4 tablespoons butter or margerine
4 eggs, lightly beaten
3/4 cup milk
cayenne pepper, to taste
salt, to taste


Cook grits according to package directions.
Brown sausage with onions may also add bell peppers or serrano chilis to this). Drain fat on paper towels.
Remove grits from heat and stir in 1 1/2 cup grated cheese (reserve 1/2 cup for top of casserole). Stir in butter until melted. Add eggs, milk, and sausage mixture; blend well by hand. Stir in cayenne pepper and salt, to taste.
Pour mixture into a 3-quart casserole dish coated with cooking spray. Sprinkle with remaining cheese.
Bake, uncovered, for one hour or until cheese is golden brown at 350 F. Allow to stand ten minutes before serving.


The addition of artichoke hearts and brussels sprouts adds a little flair to an old-favorite casserole.

2 (9 1/2-ounce) packages frozen green bean mushroom casserole
1 1/2 cups (6 ounces) shredded Parmesan cheese
1 (10-ounce) package frozen baby brussels sprouts in butter sauce, thawed and quartered
1 (14-ounce) can quartered artichoke hearts, drained
1/2 cup mayonnaise
2 tablespoons lemon juice
1/8 to 1/4 teaspoon ground red pepper
2 tablespoons sliced almonds

Thaw green bean casserole in microwave at MEDIUM (50% power) 4 to 5 minutes. Stir onions in package into green beans.

Combine 3/4 cup shredded Parmesan cheese, brussels sprouts, and next 4 ingredients. Spread in bottom of a lightly greased 11- x 7-inch baking dish. Sprinkle with 1/2 cup cheese, and spread green bean casserole on top. Sprinkle with remaining 1/4 cup cheese and sliced almonds.

Bake at 350 for 20 to 25 minutes. Makes 6 to 8 servings.

Nutritional Analysis & Diabetic Exchanges

Ready in 30 minutes or less

Serves: 5

1-1/4 lb. boneless skinless chicken breasts. cubed
2 T.vegetable oil
1/4 c. soy sauce
1/4 c. sesame seeds
1 large onion, sliced
2 jars (4-1/2 oz., each) sliced mushrooms, drained - OR - 2 c. sliced fresh mushrooms

In a large skillet, cook chicken in oil until no longer pink. Stir in soy sauce and sesame seeds. Cook and stir over medium heat for 5 minutes. Remove chicken with a slotted spoon; set aside and keep warm.

In the same skillet, saute onion and mushrooms until onion is tender. Return chicken to pan; heat through.

Nutritional Analysis: One serving- (PREPARED WITH..light soy sauce and fresh mushrooms)..equals: 272 calories...474 mg sodium...73 mg cholesterol...8 gm carbohydrate...31 gm protein...13 gm fat...2 gm fiber.

Diabetic Exchanges: 4 very lean meat...2 fat...1 vegetable.

Boston Baked Beans

Making this long-cooking dish from scratch is worth the

Serves 8

1 pound Navy beans, dry
8 cups Water
4 tablespoons Brown sugar, dark
1/2 teaspoon Salt
1 1/2 teaspoons Mustard, dry
1/2 cup Molasses
4 ounces Salt pork, thinly sliced

Soak the beans in the water overnight. Place in a large
soup pot and simmer until just soft (about one hour).
Drain. Place in a large casserole dish (that has a lid).
Mix together the sugar, salt, mustard, and molasses. Pour
over the beans. Stir in the pork. Add enough water to
cover. Place the lid on and bake at 350 for three hours.
Remove the lid (add warm water if the beans are beginning
to dry out) and bake for 45 minutes longer uncovered.

Spinach Salad with Blue Cheese and Bacon
Jody Prival
Serves 2.

1 tablespoon fresh lemon juice
3/4 teaspoon Dijon-style mustard
3 tablespoons olive oil

1/2 lb. fresh spinach (about 6 cups packed leaves), well washed, coarse stems discarded
1 cup thinly sliced mushrooms
3 slices of lean bacon, cooked and crumbled
1/2 cup thinly sliced red onion
1/2 cup crumbled blue cheese

In a small bowl whisk together the lemon juice, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. In a bowl combine the spinach, the mushrooms, the bacon, the onion, the blue cheese, and the dressing and toss the salad until it is combined well.

From the Dinner Co-op

Roasted Asparagus & Parmesan Salad

Roasting asparagus at an unusually high temperature caramelizes natural sugars and intensifies flavors.

2 1/4 pounds fresh thick asparagus
3 tablespoons olive oil
3 ounce chunk imported Parmesan cheese

Preheat oven to 500.

Snap off woody bottoms of asparagus and discard. Using a vegetable peeler, gently peel asparagus. Cut each asparagus stalk into 4 pieces on the diagonal. Place cut asparagus in large bowl with olive oil, 1/2 teaspoon salt and freshly ground black pepper. Mix well and let sit 10 minutes.

Transfer asparagus to baking sheets making one layer. Roast 10 to 12 minutes, shaking several times to prevent sticking.

Transfer asparagus with any oil back to bowl. Add pinch of salt and pepper to taste. Let cool 5 minutes. Arrange on large plates. Slice cheese paper-thin and scatter on top and around asparagus. Drizzle with additional olive oil if desired.

Serves 4 or more


My husband was never a big fan of cabbage until I made this
recipe given to me by my Grandmother. You can
also add 1/4 cup of beer at the time you add the cabbage.
Gives the dish a German touch.

4 slices of bacon, cut into 1/2" pieces
1/2 onion, thinly sliced
1 garlic clove, minced
1/2 head of cabbage, thinly sliced
pepper to taste

In a large skillet, fry bacon and onion until bacon is crisp
and onion in golden. Add garlic after about 5 minutes.
Add cabbage to skillet and constantly turn to coat with bacon
drippings. Stir fry until cabbage is soft, about
7-10 minutes. Season with pepper. (from Karen Haskell)

Quick-Fried Zucchini With Toasted Garlic and Lime

1 pound zucchini (about 4 small), cut into 1/2-inch pieces
1 scant teaspoon salt
1 tablespoon unsalted butter
1 tablespoon vegetable oil
5 cloves garlic, thinly sliced
1 tablespoon lime juice
1/2 teaspoon freshly ground pepper
1/2 teaspoon dried oregano
2 tablespoons chopped parsley

In a colander, toss the cut zucchini with the salt; let salt over a plate or in the sink for 30 minutes. Rinse and dry the zucchini.

About 15 minutes before serving, heat the butter and oil over low heat in a skillet large enough to hold the zucchini in a single layer. Add the garlic and stir until lightly browned, about 3 minutes. Do not burn.

Scoop the garlic into a fine-mesh sieve over a small bowl, then scrape the strained butter mixture back into the pan; set the garlic aside.

Raise the heat to medium-high. Add the zucchini to the pan and fry, stirring frequently, for 8 to 10 minutes, until browned and tender, but still crunchy.

Remove from the heat. Add the lime juice and toasted garlic and toss well. Sprinkle with pepper, oregano and parsley; mix. Season with salt and pepper as necessary. Serve in a warm dish.

Yield: 3 servings.


List of Ingredients:

1 lb. Maryland jumbo lump crab meat
1 tablespoon fresh parsley
2-3 teaspoons Old Bay Seasoning
half of a stick of butter
2 pints heavy whipping cream
1 quart of half and half
1/2 teaspoon of salt
1/8 teaspoon of pepper
1 pint of milk

Bring milk, half and half, and heavy whipping cream to a boil. Add crab meat, fresh parsley, Old Bay Seasoning, butter, salt and pepper. When it starts to boil, make a paste of cornstarch and water to thicken soup.

Frijoles Refritos

2 cups dried pinto, black, or red kidney beans
2 onions, finely chopped
3 cloves garlic, finely chopped
1 bay (laurel) leaf
1 tsp (5 ml) red pepper flakes
Salt and freshly ground pepper to taste
4 Tbs (60 ml) lard or vegetable oil

Place the beans in a saucepan with enough water to cover. Add half
the chopped onion, half the chopped garlic, the bay leaf, and the red
pepper flakes and bring to a boil over moderate heat. Reduce the heat
and simmer covered, adding more water as necessary. Cook 1 to 2
hours, until the beans are soft. The beans should be fairly dry when
done. Heat the lard or vegetable oil in a skillet and saute the
remaining onion and garlic until tender but not brown. Add the onion
mixture to the beans and mash the beans until they are creamy and have
formed a thick, dry paste.

Serves 4 to 6.

Ginger pork stir-fry
Courtesy of
by Sandy Dischner, Elmwood Fitness Center

1 pork tenderloin (about 3/4 pound), thinly sliced
2 tablespoons grated, peeled ginger root
1 cup chicken broth
2 tablespoons teriyaki sauce
2 teaspoons cornstarch
2 teaspoons vegetable cooking spray
pound sugar snap peas, (remove strings along both edges of each pea)
1 small zucchini (about 8 ounces), halved lengthwise and thinly sliced
3 green onions, cut into 3 inch pieces

In medium bowl, toss pork and ginger root. In a cup, mix chicken
broth, teriyaki sauce, and cornstarch.

In nonstick 12-inch skillet over medium-high heat, heat 1 teaspoon
vegetable cooking spray. Add pea pods, zucchini, and green onions and
cook, stirring frequently, until lightly browned and tender-crisp,
about 5 minutes. Remove to bowl.

In same skillet, heat remaining vegetable spray; add pork mixture and
cook, stirring quickly and constantly until pork just loses its pink
color. Remove pork to bowl with vegetables. Stir cornstarch mixture;
add to skillet and heat to boiling stage. Boil 1 minute until sauce
thickens. Stir in pork and vegetables; heat through.

Yields: 4 servings

Stuffed Mushrooms

Select large, firm mushrooms w/underside still tightly closed.
Wash in cold water and dry. Carefully remove stems and reserve.



7 slices bacon, cooked, drained, crumbled
8 oz. cream cheese, softened
1 bunch green onions, finely chopped
dash garlic salt
1/3 c. mushroom stems, minced
3 T. butter, melted

Mix cream cheese, onion, garlic salt, mushroom stems, and bacon.
Brush prepared caps with melted butter, fill, place in shallow
baking dish with 2-4 T. water. Bake 20-25 min. at 350 deg.

Bleu Cheese

1/2 c. fine minced mushroom stems
1/4 c. fine chopped green onion
2 T. margarine
8 oz. cream cheese
1/2 pkg. bleu cheese salad dressing mix
2 T. milk

Saute mushroom stems and onions in margarine 5 min. Mix cream cheese,
dressing mix and milk. Mix in onion mixture. Fill prepared caps.
Bake 20-25 min. at 350 deg.


1 pkg. (6 oz) frozen crab, thawed and drained
3 T. mayonnaise
2 T. chopped green onion
2 T. gold raisins (definitely wouldn't use the raisins!)
1/4 c. shredded sharp cheddar
1 tsp. curry
fresh grated parmesan

Mix all but parmesan. Fill prepared caps. Sprinkle w/parmesan and
broil 6-8 in. from heat.

Three Sisters Casserole

1 c Pinto beans, dried

1 pn Chili powder

1 pn Cayenne pepper

1 t Cumin

1 Clove garlic, crushed

1 c Onion, diced

2 c Squash, diced

1/2 c Red pepper, diced

1/2 c Green pepper, diced

1 pn Salt

Soak the beans overnight, then drain the water, rinse and add 3 1/2

cups of fresh water and the pinches of cayenne and chili powder.

Bring to a boil and simmer for 1 hour.

Meanwhile, saute the garlic, onion, peppers, cumin and another pinch

of cayenne until the onions are soft. When the beans are soft, stir

in the sauted onions. Then add the squash on the top and cook until tender, about 15 minutes.
Finally, add the salt and mix the casserole together. Garnish with lots of chopped parsley or scallions. Serve with a salad. Makes great leftovers too!

RE: LOOKING for: food allergies

Get a cookbook for Allergies. I use one that was published by The Allergy and Asthma Association for my daughter.
If he is allergic to cantaloupe, there's a good possibility he's allergic to things such as cucumbers, squash, and zucchini.
Peanut allergies are also very dangerous. Watch the beans, and other nuts. They contain the same enzyme that peanuts have.
Your choice is very limited in the starch category so, casseroles are limited since most of them need some kind of starch.
E-mail me if you need a phone number for the cookbook. Take care and good luck...

RE: LOOKING for: food allergies

Go to for recipes for breads, pancakes, muffins, rolls, etc. made without corn, wheat, or other flours that may cause allergies.

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