Recipes and Tips

Books and Articles

Please check these books for tips and recipes for easier eating.

Easy-to-Swallow, Easy-to-Chew Cookbook

Over 150 Tasty and Nutritious Recipes for People Who Have Difficulty Swallowing
Donna L. Weihofen, R.D., M.S., Anne Robbins, PhD., CCC-SLP, Paula A.
Sullivan, M.S., CCC-SLP
PART ONE: Understanding Swallowing and Swallowing Difficulties.
1. How We Swallow.
2. Swallowing Safely and Easily.
3. Tailored Food Textures and Nutrition Tips.
4. Tips for Easy Swallowing.
PART TWO: The Recipes.

The Cancer Survival Cookbook

200 Quick and Easy Recipes with Helpful Eating Hints, Roche Laboratories
Donna L. Weihofen, Christina Marino

The Art of Being Better

I decided that Oral, Head and Neck patients, caregivers, survivors and medical personnel couldn’t wait for me to complete all 100 recipes – we need help now. I decided to BLOG and create a FaceBook page to keep me motivated to complete the task. http://jeffscotthoyland.blogspot.com/
https://jeffscotthoyland.blogspot.com/2016/11/first-50-recipes-100-meals-you-never.html?m=1&fbclid=IwAR2NUil4ooQYMdEeLQmny1tL2NsqYhOcymYnLLjv6CxxtiJ0yEsuWAKyQgk

Eating Well Through Cancer

Easy Recipes & Recommendations During & After Treatment
Holly Clegg, Dr. Gerald Miletello

Simply Soft Food

200 delicious and nutritious recipes for people with chewing difficulty or who simply enjoy soft food’ by Kristine Benishek  www.amazon.com

While this book was planned and written for the elderly and those with chewing problems, it is a great addition to recommendations for our swallowing problems caused by throat cancer, radiation and scar tissue, in addition to difficulty chewing.
PWS

INTERNET

National Cancer Institute – Eating Hints for Cancer Patients: Before, During, and After Treatment

Suggestions for special diet problems

GERD

Acid Re-flux is a common problem for us and is regarded generally as one of the causes of cancers of the esophageal and the larynx.

An explanation of GERD
http://www.medicinenet.com/gastroesophageal_reflux_disease_gerd/article.htm

Link to our site for info on Acid re-flux: Possible Problems

Recipes for Acid Re-flux Diet
http://www.webmd.com/heartburn-gerd/guide/11-meal-planning-tips-prevent-heartburn

http://heartburn.about.com/cs/dietfood/a/reflux_recipes.htm

http://www.drgourmet.com/gerd/gerdrecipes.shtml

Articles with Food Hints

EATING GOOD FOODS, STAYING HEALTHY

As cancer patients and survivors, we want every chance at good health that we can provide for ourselves. We get most of our nutrition, that will build our immune systems, by eating the basic three times a day, but there are some foods that are better for us and help to keep us in good health. We have to count snacks and drinks, which for most of us add calories, fat, and not much else. Let’s see if we can get what we need and not too much of what we don’t.

Early on, we have been on a liquid diet due to surgery, radiation, or chemotherapy, so let’s start with some help for people who are doing that now. You may have a liquid drink that the doctor has prescribed. The worry is getting enough nutrients for your body to have strength to regain health. The blender is the handiest tool in the kitchen for this time. Milkshakes can be made with powdered protein supplements, which you can buy at the drug or health food store, added to the liquid diet, milk, ice cream, or yogurt. Do NOT add raw eggs since uncooked eggs often harbor salmonella and you don’t need a stomach upset from that! Most likely, citrus fruits will irritate, but there are juices that are not so acidic, such as pear, black cherry, grape, apple or apricot, that you might tolerate well and some juices can be added to a milkshake to cut their acidity. Clear broth is available, chicken, beef or vegetable.

Hopefully, you will soon reach the stage of swallowing very soft foods. The first of these should be foods that slide down without much effort. Egg custards, puddings and even gelatin, which has a low nutritional value, will taste good and swallowing will be easy. Cream of wheat or similar cereals can be thinned with milk and be almost liquid. Try mashed potatoes with milk, butter and sour cream and mashed baked sweet potatoes are great. Applesauce, avocado and yogurt are smooth and nourishing. Some like baby foods as their first semi-solid food and can get a good variety at the super market.

The next step follows easily with the addition of bananas, peanut butter, ripe melons, cottage cheese, canned fruits, soft scrambled eggs, oatmeal, grits, creamed soups and macaroni & cheese. Melted cheese can be added to eggs, grits, or soups. Vegetables should be cooked to the point of softness and mashed with a fork. You can use a blender for creaming if you’re not ready for a little chewing.

Baked fish or chicken should be the first meats to try because of the texture. You can start with very small bites. A sauce or gravy helps if you have a dry mouth. Most vegetables are fine, if cut very small and cooked to the point of softness. Baked potatoes, pasta and well cooked rice with whatever flavorings you wish can be tried and you will find out which are the best for you. If something is hard to swallow, try mashing, blending, or cooking longer.

Now that you are eating more and more of a regular diet, it is time to quit thinking of, “What can I swallow?” and start thinking of. “What is good for me in what I swallow?”

When you have cancer, beating the disease is the first concern and you don’t count calories because losing weight can be a problem and keeping your weight up is regarded as desirable. As I was recovering from cancer, it was the only time in my life that a doctor congratulated me on gaining several pounds. When I made this comment to the doctor, he laughed and said, “It means you’re eating.”

It is not necessary for most of us to change our diets completely. Let’s take one step at a time and reduce some of the things we know are bad for us while substituting things that are good for us.

FATS – Cut back on animal fats. Trim the fat from roasts. Don’t eat the skin of chicken. Drain fat before making gravy. Substitute liquid vegetable oils for meat fats where some fat content is needed. Use bouillon cubes for flavor instead of bacon drippings in beans or greens. Use a lower fat milk and try some of the low-fat or no-fat products like salad dressings, yogurt, cottage cheese, sour cream, ice cream, or frozen yogurt.

SWEETS – Use one spoon of sugar instead of two in your tea or coffee. Cut down on desserts or make them with less sugar. Substitute water, herb teas or fruit juices for colas.

SALT – Since most of us lose some of our taste capabilities, we tend to use more salt. Try using a “Lite Salt” which tastes the same but has less sodium content. A dash of flavored vinegar or a squeeze of fresh lemon can add taste without adding salt. Herbs and spices used freely while cooking can replace salt or fats. Many people believe onions and garlic are cancer fighters and they certainly won’t hurt you, so load up on both of them.

VEGETABLES – You can double up on most of these if they are cooked without Fats, Sweets or Salt. Eat them raw or cooked in salads, but watch the calories in salad dressing. Roast them in the oven, steam them on stove top or in the microwave. Go back for a second helping and cut back on meat and dessert. Especially recommended are the orange and dark green vegetables. They are well known as………the cancer fighters!
Pat Sanders

SHADOW OF A TASTE

Since we have lost most of our sense of smell, which affects our taste, we need to be looking for things that will make food “taste” more like it used to. While there are four acknowledged taste bud sensations, sour, sweet, salty and bitter, some authorities feel there is a fifth, savory (herbs, for instance), which reacts more to aroma. The aroma moves up into the area behind the nose and thus allows a stronger “flavor”. Experiment with herbs by putting a little bit of dried herb on your tongue and nibbling at it with your front teeth and you should get a strong flavor, often too strong to be pleasant. The dried herbs taste a lot different and a lot better cooked with foods. Chewing a few leaves of a fresh herb, such as mint or basil, will taste good and fresh herbs can be added plentifully to raw salads and cooked dishes.

Suggestions from other laryngectomees and from nutrition magazines have made possible the following ideas to help make food a pleasure, even with less smell and taste:

Cook freely with herbs and spices and use lots of onion and garlic. You may find that chicken is tasty again if cooked with tarragon or dill. Italian seasonings and salsa perk up flat dishes. Mashed potatoes with a dash of Cajun seasoning are delicious. Grits, rice or pasta dishes made with Jalapeno cheese are very flavorful but be careful of the hot pepper until you know it won’t burn your mouth and throat.
Vary the texture of your foods. A bowl of ice cream with a crisp cookie. An apple with yogurt. Have a salad “with” your meal instead of “before”, or nibble on raw carrot sticks when you are having soft cooked vegetables. The texture of food has been part of the enjoyment all along. We just don’t think of that.
Vary the temperature of your foods. A sliced cold tomato with hot vegetables. The contrast seemingly adds different flavors.
Add a squeeze of lemon juice, a flavored vinegar or a mustard sauce to a baked potato or vegetables.
Alternate your bites with a different flavors, temperatures or textures.
Eat slowly, chew thoroughly, and savor each bite.
Try something different. Instead of a bland salad dressing, try Caesar’s or Italian or a make-your-own vinegar and herb. You might like a strong salad dressing sprinkled lightly over vegetables.
You will find that you like things you would not eat before and that you have more taste left than you thought you did. Thanksgiving turkey time is coming up. Try pouring apple juice or wine over the turkey and topping with a lot of different herbs and enjoy the aroma as it bakes. My family loves “blackened turkey”, made by coating the turkey with Cajun seasoning and cooking long and slow.
Have a Good Thanksgiving!!!
Pat Sanders

let’s talk low-carb

Why Low-Carb?

You can be on a low carb diet for things like weight loss, diabetes, or yeast (candida), which is a problem for many larys…. and not count calories or fats. All low carb diets are not the same and if the only thing you specify is for it to be low in carbohydrates, you can still eat a lot of fats …and fats have a lot of calories and that puts a lot of weight on you.

Main thing to stay away from in low carb is SUGAR! Anytime, anyplace, anywhere.

Let’s just think about carbs and how to count them. I like to count about 20 carbs as all I want in a meal.

If there is a label showing carbs in a serving.. note the size of the serving.
For instance in DelMonte, Petite Cut Diced Tomatoes,
One serving – 1/2 cup (with 3 1/2 servings in a can.)
Total Carbs – 6g AND you get to subtract the Dietary Fiber of 2g)… so 4 grams per serving that you eat.
If you multiply 4g x 3 and 1/2, you get 14 carbs in the entire can.

Let me give you an idea of a cold plate for supper and how you count the carbs:

0 carbs – several slices baked chicken
0 carbs – ounce or two of cheddar cheese, bite size.
4 carbs – 1/2c cottage cheese, topped with:
4 carbs – 1/2c Petite cut diced tomatoes
4 carbs – 1/4c dry roasted peanuts

EAT ABSOLUTELY NO CRACKERS (5 crackers count 10 carbs)

If you need something else, slice up lots of cucumbers or yellow squash for another 3 carbs, put some raw carrots, broccoli or cauliflower on the plate… and use them, dipped in sour cream (1 carb for 2 TBS) instead of the crackers

Enjoy your picnic type dinner for less than 20 carbs…. Oh, watch what you drink and leave off the dessert.

Your diabetes will love it… no sugars, no need to strain your body to take care of it.
Your yeast will hate it… no sugars to eat for them and that is their favorite thing!
Pat Sanders

So what else can you eat?

At supper, I like to add a small apple but an apple is about 17 net carbs (that’s after fiber is subtracted, so some evenings when I have that cold plate, I substitute an apple for the cottage cheese and tomato. It’s not as filling but it sure does taste good and I might add a little more chicken.

BTW, regular meats do not have carbs. You can change out the chicken for tuna fish, roast beef, pork chop, etc. Hard boiled eggs do not have carbs… you can have those.

Fruits have a lot of carbs so you need to look those up on a chart. Good idea to check veggies, too. Here is one site:
http://www.weightlossforall.com/glyemic-list-fruits-vegs.htm

It lists fruit and veggies alphabetically… by glycemic index… AND by the number of carbs in 100grams… and a simple note, low or high. The glycemic index takes into account the fibrous foods digest more slowly. The glycemic index score indicates how fast it enters your blood stream… so the lower, the slower! Keeps you from having highs and lows.

You can find better charts if you want but this gives you some “at a glance” numbers. I like the ease of counting the carbs, minus the fiber and that gives a good figure to work with.. aim for 20 carbs in a meal and if you slide over a little, that’s not bad.

When I originally looked at a list like this, I was shocked at beets… and then I remember what they used to be called, sugar beets.

You will see me eating a couple of these: cauliflower, broccoli, green beans, cabbage, asparagus, salad, with maybe one higher veggie and meat. No bread, ladies and gentlemen. An average dinner roll is most likely 15 carbs.
Pat Sanders

What about breakfast?

Fast breakfast within the rough limits of 20 carbs per meal..
Yogurt – Get the kind with artificial sugars (or no sugars at all).. The ingredients panel should say on most of them 14-16 carbs. My favorite easy fast thing to add to that is peanuts for the protein in an amount that would be 4 or 5 carbs… about 1/4 cup.

NOW, if you have time to cook… make an omelet..
2 eggs (I use 3 egg whites) – no carbs. Sprinkle with herbs?
Add: You can use as your filling with very low carbs…any of these: peppers, onions, mushrooms, tomatoes, or left over veggies (not starchy ones). You probably will not go over 10 carbs even with lots of them.
Add: Cheese or meat, such as bacon or sausage…or have it as a side dish. no carbs…

With this breakfast, you will not get hungry for a long time.. lots of protein…and if you have a blood sugar problem… this is wonderfully low in carbs… but if you add 1 slice of bread and 4oz juice, you will add 25 to 30 carbs and if you reach for the jelly… forget it.. it is out the roof on any diet. Without them… good low carb breakfast.
Pat Sanders

In Hospital?

When I was in the hospital, I could not believe the meals they called Diabetic. The dietitian almost fell over when I told her some of what they were bringing me, until I got to choose my own meals. Angel Food Cake! Even later, they had a diabetic meal scheduled that had a meat and 2 veggies, bread and a no sugar added dessert. Doesn’t sound too bad, does it? Try this!
Pork, green beans, Sweet potato, large wheat roll and a pudding. (3 reasonably high carbs)

Here is what I did. Said bring the plate of meat and two, add a salad,( hold the roll and dessert.) And, it left me with:
Pork, green beans, sweet potato, salad (1 high carb)

I suggested that they do that all the time. Have a plate with no more than one high-carb, and give the person a chance to add a salad. If they want to keep both of the veggies in the very low carb range, some might choose to keep the bread… That way, it would be one high carb on a whole tray.

BTW, the peanut butter they brought on a breakfast tray had ingredients listed by highest quantity first:
roasted peanuts, peanut oil, sugar…. and on down through the chemicals. I buy the kind where the ingredient list reads: peanuts, salt.
Pat Sanders

Tradeoffs work!

Yesterday, we went to DeSoto’s, a local restaurant in Gulf Shores, AL, that has terrific lunches, reasonably priced.

Meat and 2 veg, tea and fabulous bread that they bake in little loaves.
I ordered grilled flounder, mixed veg steamed (Caul-broc-carrots), was trying to decide what the other veg dish would be when they sat the bread on the table… I immediately decided that I could live with green beans if I could have some bread. Had about the amount that would be in 1 slice of bread… but it is funny how much you enjoy foods that you love when they become treats. This is when eating slow is fun! It was a marvelous lunch.
Pat Sanders

Drinks and Liquid Foods

liquefying foods

USING A MAGIC BULLET

My husband has been dealing with oral cancer since 1991. He has had eight surgeries, including a laryngectomy and tracheostomy in August of 2011 and almost total glossectomy. He currently has an inoperable tumor in his throat that is being treated with chemotherapy. He has a stent in place to help keep the throat open. He was on a feeding tube for four weeks but now is able to eat if his food is blended. He is very creative about what he eats and gets a good variety of tastes.

He uses a Magic Bullet to blend or liquefy what he eats. Depending on the food, he adds sauces, soups or broths, ketchup, syrup, milk, water or protein drinks to get the food to a consistency he can eat or drink. The thickest consistency he can tolerate is that of oatmeal.

Some examples of a meal he might prepare are eggs scrambled with cottage cheese and then milk added to liquefy; minestrone soup with a veggie burger or salmon burger blended in; pasta with vegetables and extra marinara sauce; brisket and mashed potatoes and peas with some extra liquid to make it drinkable; pancakes or french toast and syrup with some extra milk.

He drinks most of his meals or uses a spoon. He has little feeling in his lips so he can not use a straw. He can drink out of the Magic Bullet cups and also uses an insulated bottle with a curved lip to drink juice, milk or soda.

We have been taking the Magic Bullet with us when we go out to eat and every restaurant has been cooperative about helping him find a place to plug it in. We used it along the road traveling from California to Minnesota. It does make noise briefly but we’ve had no complaints. Before we started bringing the Magic Bullet with us I was calling ahead to the restaurant we wanted to go to. I would ask for a manager or someone who could answer a special eating request. Do not trust the person who answers the phone as they are not always well informed as to what the kitchen will or will not do. I would ask if they could blend his food, something like pasta or fish and mashed potatoes. We had mostly positive responses. One restaurant actually bought a new blender to have for us. He has eaten in some very nice restaurants but we mostly go to more modest places.

Using the Magic Bullet to blend or liquefy his food has reduced much of the stress of eating while still allowing him to have a variety of foods at home and also eat out with friends and family.
Naomi Arnold, caregiver and cheerleader for Neil Arnold, Lary 8/11

HOW TO DRINK ALMOST ANY FOOD

In addition to my laryngectomy, I had tongue removal which makes it impossible to chew, so everything I eat is blended or liquefied.

For pepperoni pizza, hamburgers, fish, everything except a stringy beef roast, I use my wife’s mixer which has a meat grinder attachment.

When I do the rest of my food, I use a Kitchen Aid stick blender which I have found does a better job for me. I place the food in a pitcher and add water or V-8 juice and puree till I can drink it. Sometimes I will thin it more so it’s easier for me to get down. I have used broth, hot water, milk, and the water used for cooking green beans or other vegetables.

For a meal, I will add coffee to a large muffin from Sam’s Club and add a Boost+ or yogurt to it. For breakfast, I blend a banana with oatmeal,
canned milk, even use chocolate milk, and occasionally add cinnamon.
In the last 5 years I have taught myself that I can fix most foods.

Hope this helps others also.
Gary Sparks – Virginia

SMOOTHIES

Smoothies for Cancer Patients

Blended beverage giant Smoothie King teamed up with the American Cancer Society to concoct the first meal-replacement smoothie specifically created to help cancer patients maintain or increase body weight during treatment – plus, it provides essential vitamins

https://parade.com/683318/lharris-2/smoothie-king-now-serving-a-smoothie-for-cancer-patients/

Lost Weight? Try this.

My very enjoyable “staple” which has helped me regain weight is my special protein drink mix that actually tastes good! In a blender or with one of those new hand held submersion mixers, mix together Carnation Instant Breakfast (select a flavor that you like), some protein powder, vitamins, lots of your favorite ice cream and milk. It really does the job! Fairly easy to swallow and is satisfying.
Maureen)

Slurpee Drinks

I know you all out there like the ‘slurpee’ type drinks. You can make something similar to them at home. While they aren’t quite as good as the real thing they sure are good! Use a blender with a ‘crush ice’ setting. Put in about a glass full of ice, add your liquid to cover the ice (you will need to adjust the amount to suit yourself). Use milk, juice, coffee, tea, Mai Tai, what have you. Add any type sweetener you may need and grind away. Pour into a large glass and enjoy. You can add your vitamins or some of any foul tasting medicine into the drink and disguise the taste.
Parnell Stratton

“Fruit Salad” Smoothie

1 med Ripe peach
3/4 c Fresh or frozen strawberries
1/2 Banana – peeled
2 c Skimmed evaporated milk-chilled
4 ts Frozen orange juice concentrate
1 t Vanilla
4-6 ice cubes
Cinnamon — optional

Combine everything in blender except ice and cinnamon. With blender running, add ice cubes one at a time. Divide Smoothie into 4 chilled glasses and sprinkle with cinnamon.
Jack Henshaw

Apple a la Mode Smoothie

2 cups nonfat vanilla frozen yogurt
3/4 cup unsweetened applesauce
1/4 cup chilled apple juice
1 cup apple -diced and frozen
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Combine frozen yogurt, applesauce, and apple juice in blender. Add apple, cinnamon, and nutmeg. Blend until smooth.
Jack Henshaw

Orange Pineapple Ginger Smoothie

1/2 c Orange juice
1/4 c Pineapple juice
1/2 ea Banana
1/4 ts Ginger root — fresh, peeled, grated, up to 1/2 tsp
1/2 c Crushed ice or 2 small ice cubes
Combine and blend

Apple-Coconut Smoothie

1/4 c Apple juice
1 pn Coconut – grated OR 1 Tbs. coconut milk *
1/2 ea Banana
1/4 ts Ginger root – fresh, peeled-grated
1/2 c -Crushed ice or 2 small ice-Cubes

Orange-Pineapple-Coconut Smoothie

1/4 c Orange juice
1/4 c Pineapple juice
1 tb Coconut milk *
1/2 ea Banana
1/4 ts Ginger root -fresh, peeled grated
1/2 c Crushed ice or 2 small ice-cubes
Combine and blend

*Can be made from fresh, dried, or purchased bottled coconut milk. Do not use the canned coconut mix for mixed drinks as it is very sweet and different.

(For dried coconut: use 1 cup unsweetened, dried coconut with 1 1/2 c hot tap water. Allow to stand for 5 minutes. Puree one minute and proceed as above. Will keep up to three days refrigerated and indefinitely, if frozen.)

(If using fresh coconut, cut coconut meat into 1″ pieces & place equal amounts of coconut & hot water in food processor or blender. Puree at high speed for a couple of minutes, let steep for 30 minutes. Then pour into a strainer set over a bowl. Press on the pulp and squeeze by the handful to extract as much milk as possible. Pour the milk through a fine-mesh strainer.)
Jack Henshaw

Peanut Power

1/2 cup soy milk
1/2 cup silken tofu
1/3 cup creamy peanut butter
2 bananas – frozen
2 tablespoons chocolate syrup

Combine soy milk, tofu, and peanut butter in blender. Add bananas, chocolate syrup, and any ice cubes if desired. Blend until smooth.
Jack Henshaw

Marti’s Radiation Smoothie

In a blender, mix:
1 cup whipping cream
1 1/2 – 2 cups yogurt (any kind okay, as long as it is NOT low-fat)
1/5-1/4 package tofu
1 banana
globs of honey
large glob of molasses
anything chocolate: syrup, cocoa, Ovaltine–you get the idea
2-3 packs Carnation instant breakfast
loads of ice cream: I used chocolate and strawberry; any other fruit you want to use, avoiding citrus (the acid is hard on the radiated tissues)
Feel free to vary amounts and ingredients, BUT do not skimp on the yogurt and tofu. Also remember this recipe is for weight maintenance or gain.
Paul Sampson

Soups

Hints

Most soups can be cooked until the ingredients are very soft and can be cooled, put in a blender, and pureed. Additional liquid may be required. Depending on the soup, extra broth will thin it without losing flavor.  Apple juice can add a nice flavor. Tomato or V-8 juices fit some soups.

Italian Straciatella

This tasty soup is made simply by adding beaten eggs mixed with bread crumbs and cheese to hot chicken broth and stirring to form strings. Simple and delicious, Italian cooking at it’s best!

3 Cups Chicken Broth
3 Eggs
1/4 Cup Fresh Bread Crumbs
1/4 Cup Parmesan Cheese
Salt & Pepper
4 Tablespoons Fresh, Chopped Parsley

Bring the broth to a boil. In a bowl, beat together the eggs, bread crumbs and cheese. Add salt and pepper. Remove the broth from the heat, and pour in the egg mixture, stirring constantly. Pour the soup into four separate bowls, and sprinkle with the parsley, and additional cheese if desired.
(Italian Food Forever)

Pat’s Potato Soup

5 medium potatoes, peeled, season to taste with minced onion, garlic and salt. Put these ingredients in pot, barely cover with water and boil. When potatoes are done, do not drain. Mash to consistency desired. Add and mix in with the potatoes:
2 cans Pet milk,
1/2 to 1 stick butter or margarine.
Bring back to boil and turn down to simmer for 15 to 20 minutes. You can use pepper if desired, but not for new laryngectomees
Pat Sanders

Light-as-air Carrot Puree
(Makes enough to freeze lots in bags)

2 lbs carrots as young as possible. If not the granddaddies will do.
2 teaspoons sugar
5 tablespoons melted butter
small cup thick cream
dash of cinnamon optional)
METHOD
Scrub and slice carrots. Plunge into boiling salted water with sugar. Cover and simmer slowly when boiling again for about 35 minutes. Drain and blend and blend and blend. Carrots are stubbornly slow cookers. When finished, but still in blender, add your melted butter and cream. And cinnamon or nutmeg or anything you like. I prefer it au naturel.
Rosalie Macrae Miles, Colchester, Essex, UK

Creamy Tomato Soup

1 tablespoon olive oil
1 tablespoon butter
1 cup diced onions
4 to 6 garlic cloves, minced or pressed
3/4 cups diced celery, stalks and leaves
teaspoon salt
1/2 teaspoon dried oregano
1/8 teaspoon red pepper flakes
1 cup water
4 cups tomato juice
1/2 teaspoon sugar
2 cups half-and-half
3 tablespoons unbleached white flour dissolved in ? Cup water
2 tomatoes, chopped
1/4 cup chopped fresh basil

Warm the olive oil and butter in a soup pot. Stir in the onions, garlic and celery. Cover, and saute on medium heat for 15 minutes. Add the salt, oregano and red pepper flakes, and cook for another 3 to 4 minutes. Add the water, tomato juice and sugar, cover, and gently simmer for 20 to 25 minutes, stirring occasionally. When the vegetables have simmered for about 20 minutes, carefully heat the half-and-half in a saucepan until hot but not boiling. Meanwhile, strain the simmered vegetables and broth through a sieve or food mill. Discard the vegetables and return the broth to the soup pot. Stir the flour mixture until smooth, and whisk it into the broth. Cook on medium heat, stirring continuously until thickened, about 5 minutes, then gradually whisk in the hot half-and- half. Add the chopped tomatoes and basil, and heat the soup to just below the boiling point. Serve immediately.

SOURCE: Moosewood Restaurant Daily Special (Clarkson Pottor, 1999)

Easy Chicken Corn Chowder

1 can cream style corn,
1 can cream of chicken soup
3 cups milk
2 cups shredded Cheddar cheese
dash garlic powder
dried onion flakes

Heat corn, soup, 2 to 3 cups milk, garlic salt, and a few shakes of minced onion to serving temperature. Do not let it boil. Add cheddar cheese and stir until melted.

Super Quick V-8 Soup

1/2 tbsp. all-purpose flour
1 tbsp. butter
1 pinch sugar
1 cup skim milk
1 5.5 oz can V-8 vegetable juice

Melt butter on low heat. Sift flour into butter, stir quickly. Drizzle milk into mix right away and whisk it in to avoid lumps. Add the pinch of sugar and simmer ’til it thickens.
Stir in the V-8 juice. Heat until warmed through.

Carrot Soup

1 lb carrots, shredded or finely chopped
2 -14 oz cans chicken broth
1 stalk celery, finely chopped
1 onion, finely chopped
1/4 cup butter
fresh dill

Saute onion and celery in butter in large dutch oven until tender. Add shredded carrots and broth and bring to boil. Reduce heat and simmer, covered for 25-30 minutes. Let cool slightly and puree in blender until smooth. Sprinkle pinch of dill on dish before serving

Acorn Squash and Pasta Soup

8 ounce box of ditalini (small pasta)
14 oz can of low-sodium chicken broth
1 cup fat-free sour cream
1 tbsp sugar
2 medium acorn squash, split, peeled, seeded and quartered
2 tbsp. margarine
1 chopped large onion
3/4 tsp. nutmeg
1/2 tsp. ground ginger
1/2 tsp. cinnamon
1 cup grated carrot
1 1/2 tsp. brown sugar

Cook squash in one inch of water in covered saucepan for 15 minutes, or until tender. Cool, then scrape out pulp and put back in pot. nutmeg, ginger and cinnamon. Add margarine, onion, carrots, sugar, Cover and simmer gently for 10 minutes, stirring occasionally. Cook until vegetables are tender. Add 3 cups of the broth and purée it all in a blender or food processor. Return to the pot and add the remaining 3 cups of broth, bring to a boil and add pasta. Cook, stirring occasionally, for 10 minutes, or until pasta is done. . Before serving, blend sour cream and sugar in a separate bowl. Put a dollop on top of each bowl of soup. Serve soup hot. If soup is too thick, thin with additional broth.

Split Pea with Whatever

One of my favorites is split pea soup… Throw half an onion and a handful of rice in the pot with dried split peas and water. Don’t forget the onion…it gives it some taste which we know is lacking for us. Add a slice of bacon … or any leftover meat, a carrot…or whatever leftover vegetables may be in the refrigerator. Add some pepper and salt if you like.

After cooking, I puree it in the blender but remove the bacon before I puree since it doesn’t do well…..and I have soup for the whole week. Refrigerate it and just take a cupful, add some water, and microwave…..I add a tbsp. of margarine for taste too.
(from THE ESTRADA’s)

Paul’s Onion Soups, sent in by Paul Galioni

There are two major kinds of onion soup—‘French’ where you cook the onions down to a caramelized (almost burnt) state—and what I’ll call ‘fresh onion’ soup to denote the difference. Five to ten onions will make about a gallon of French onion, but ten onions will make 5 gallons of plain onion soup.

FRENCH ONION

Take a heaping—HEAPING pan of chopped or sliced onions and add just enough oil to keep them from sticking and burning on the bottom of a pan, and, over medium heat (heavy cast iron Dutch ovens or large fry pans work good for this) just start cooking them, stirring them frequently. You can use any kind of onion you wish, plain old yellow onions will work fine. When they get low down in the pan never walk away—while a watched pot never boils, unwatched onions always burn.

Have some chopped up bacon around if you want—and when the soup gets down to where it looks like the bacon will have time to cook up and release it’s fat — toss in some (maybe one slice to every onion and a half) stir it all together—add some chicken broth and you are now safe—turn down stove to simmer— toss in some thinly sliced potatoes – red can be sliced thicker for more of their flavor—and ‘steep’ for about half an hour. the potatoes will be done. Add some of that old stale French bread you have around the house—and maybe a dash of hot pepper and you are done. And, hint: ‘herbs de provence’ are just “provincial herbs’—everyone has their own mixture, often two or three different ones for different things. You can get by with one from the store—but just use a pinch—at the very end—or your soup will end up with the danger of turning bitter. hint: just a pinch of sugar will help bring out some ‘salt’ flavors while taking the ‘bite’ off the ‘burnt’ of the caramelized onions.

FRESH ONION SOUP

Put a couple of quarts of chicken stock in a pot. Add three or four kinds of onions sliced up into various size chunks. Cook slowly with a lid on until the onions are translucent. Add some chopped or sliced potatoes, cook another half hour or so, serve. You can put in a slice or two of chopped up bacon just before you put in the potatoes if you wish – the flavor can be gotten from ‘Wrights liquid smoke’ but the fat is what makes many soups ‘filling’ or ‘rich’. Put in the herbs (fresh) at the very end—Rosemary will turn bitter if put in to early—esp if added with a little wine—the alcohol somehow turns the rosemary bitter.

MAIL ORDER SOUPS

Tel: 1-800-267-EDED

I wanted to let you know about the delicious soups made by a Canadian company, E.D. Foods. If you go to their site, you’ll see a very up-beat bunch of graphics, a site easy to maneuver, & when you see the list of soups you’ll be in 7th heaven! Our favorites are chicken noodle & the creamy mushroom. They have sample packages, bulk packages & ordinary servings packages. Delivery is swift & reliable. I’ve recommended these to a couple of my homebound laryngectomees & they found a new friend!
Vera Karger, SLP

Bear Creek Country Kitchens, Tel: 801-654-2660

They have cream of potato, broccoli and cheese, vegetable, and several others. They also have a killer minestrone, just add ground beef in our house. It’s very easy to prepare and store and comes in a variety of sizes, from “open bag, make for family” to “open can make for one, close can”, all are dehydrated.
Lin Bryant

SOUP & chili SITES

It is hard to find foods to eat for those of us who have swallowing problems, and here are ones that are easy to swallow, as well as very tasty. We have people who never get to “eat” foods again that require much chewing. That doesn’t matter much when they taste so good!

Every kind of Chili – plus how to convert recipes

Slow Cooker Soup and Chowder Recipes
http://southernfood.about.com/library/crock/blsoup.htm

Soups, Stews and Chili
http://allrecipes.com/Recipes/Soups-Stews-and-Chili/Main.aspx

If you don’t have time to cook
http://www.campbellsoup.com/

Soft Foods

This is an awesome recipe for low-carb pancakes that taste wonderful. I have made these for friends and they never knew it was low-carb! When I tell my weight loss and diabetes patients that they can have pancakes they nearly fall out of their chairs. 
Karen

Super Healthy High-Pro, Low Carb Pancakes

½ cup liquid egg substitute
1 teaspoon safflower oil or almond oil or virgin coconut oil
¼ cup low-fat (I like 1%) cottage cheese
2 Tablespoons fat-free cream cheese
3 Tablespoons wheat germ
1 Tablespoon rice flour or light textured (unbleached flour)
1 teaspoon baking powder
pinch baking soda
pinch of stevia or Truvia for sweetness

You can add 2 Tbsp. of ground pecans (ground in a coffee grinder) or 1/4 tsp. maple extract OR top with sugar-free syrup or make your own fruit syrup by adding a little orange herbal tea to strawberries that have been processed in the blender and whirr again for smoothness. Sweeten with a little stevia or Truvia..

Whip eggs in blender or by hand until frothy. (You can also use an electric mixer.) Add the cheeses and beat until smooth. Add a pinch of artificial sweetener or a teaspoon of sugar (or 2/3 teaspoon fructose). Add the rest of the ingredients and pulse to blend. Spray skillet or griddle with non-stick cooking spray. Gently scrape the batter onto the griddle—about 10 small pancakes. Cook over medium heat until the edges of the cakes are set and large bubbles appear across the surface, about 1 minute. Carefully flip them and cook for half as long a on the first side or until golden. Serve on heated plates.
Karen Bishop, Holistic Nutritionist/Registered Dietitian, www.karenbishop.net

NEW KIND OF PANCAKES – NO FLOUR, NO SWEETENERS

1 cup almond milk skim variety
1 1/2 cups oatmeal divided quick or old fashioned
1 tsp baking powder
1/2 tsp cinnamon
2 eggs beaten
1/2 cup fresh or frozen blueberries, raspberries or sliced bananas

Preparation
1. bring almond milk to a simmer in a saucepan over medium heat, remove from heat and add 3/4 cup oatmeal. Stir and let sit for 10 minutes.
2. Meanwhile grind remaining 3/4 cup oats in a blender or processor until fine.
3. Combine ground oats, baking powder and cinnamon in a bowl and add almond milk, eggs and fruit. NOTE: If batter is too thick to pour, thin it out with almond milk.
4. Pour about 1/4 cup onto hot griddle or pan. Cook until nicely browned on each side.
Serve with whatever turns you on.
Max Hoyt

FAVORITE QUICK MEAL

One slice of bread, any kind but I use five grain Italian
Spread with butter or margarine and a little salt and pepper
Sprinkle with grated Parmesan cheese
Some crumbled Feta cheese, if desired.
Top with two or three poached eggs
Cover eggs with thin slice of white American cheese. It will melt.
It is soft and very easy to swallow.
Jim Rice

SCALLOPS

Something I have become addicted to since my surgery is scallops. I buy the big bags of them frozen at Sam’s Club. I thaw a few of them out, and then cook them in butter in a cast iron skillet for about 2-3 minutes on each side (don’t over cook them or they get tough). They are sooooo tender and juicy and slide right down the gullet. Season them however you choose (soy sauce, butter, garlic, lemon zest) and they are very tasty. 

I usually eat them with fresh beets. NOT pickled beets, but canned whole or sliced fresh beets. Beets are very soft and easy to eat and taste wonderful to me.
Buck Martin

GETTING TO SOFT FOODS

I was thinking about when Dave was getting his radiation. The main concern at that time was keeping his weight up. He was always thin so it was a big concern of mine . Before fixing these recipes, checking with the Dr. would be advised, as they are high in fat..

Breakfast consisted of : Cooked oats prepared with heavy cream and raisins and two tablespoons of brown sugar. Scrambled eggs- two eggs, two tablespoons heavy cream, one slice American cheese, one tablespoon butter or one tablespoon olive oil. I cooked these in the microwave on med. until done but not overcooked. More cream can be added to make it them easier to swallow.

A can of an Ensure type drink.
A small glass of orange juice.

The only thing he complained about, – well , one of the things he complained about : ) was the Ensure, he disliked the taste of any of the high calorie drinks. I don’t know if you would want to do a section of recipes specifically to keep weight on, but these did do the trick. He never lost a pound. His lunch would be soup with macaroni and cheese on the side , with another can of Ensure and pudding made with heavy cream. A milk shake in the late afternoon. We went out to eat a lot for supper to a local Chinese Buffet. The large selection of entrees made it easier for him to find something he liked. During radiation many foods tasted different , some things he used to like tasted bad to him . Going to the Buffet let him try many different things, and got us out of the house.
Judy Greiwe

CORNY ONION SHORTCAKE

8 1/2 oz. pkg. Corn muffin mix
1 large sweet onion, sliced thick
1/2 C butter or margarine (1 stick)
16 oz. can creamed corn
1 C sour cream or plain yogurt
2 C shredded cheddar cheese

Melt butter in frying pan and separate onion into rings, fry until soft but not overdone. While onions are cooking prepare corn muffin mix according to directions and spread in greased 9×13 baking dish. Mix remaining ingredients into sautéed onions and spread mixture over batter. Bake at 350 for 35 minutes. Let set 5-10 minutes before cutting.

(We use this recipe a lot in the summer when we have fresh caught fish. It is easier for my husband to eat than cornbread or hushpuppies, since it isn’t as dry. It is yummy!)
(Judy Greiwe

MUSHROOM CASSEROLE

1/4 cup butter or margarine
1 1/2 lbs fresh mushrooms, sliced
1 large onion, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup mayonnaise
8 slices white bread, cut into 1-inch pieces
2 large eggs, lightly beaten
1 1/2 cups milk
1 can (10 3/4oz) cream of mushroom soup, undiluted
1 cup freshly grated Romano cheese

Melt butter in a large skillet. Add mushrooms and next 3 ingredients; cook over medium heat, stirring constantly, until tender; drain well. Stir in mayonnaise. Place half of bread evenly into a lightly greased 13- x 9- x 2-inch baking dish. Spoon mushroom mixture evenly over bread. Top with remaining bread. Combine eggs and milk; pour over bread pieces. Cover and chill at least 8 hours. Pour soup over casserole; top with cheese. Bake at 350 degrees F. for one hour or until thoroughly heated and bubbly. Serves 6.

(I never do the “chill for eight hours” part, as I’m not that organized when it comes to cooking. I just go ahead and finish up and bake it. It is great.)
Judy Greiwe

LEMON HORSERADISH NEW POTATOES

1/4 cup butter or margarine
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons prepared horseradish
2 tablespoons fresh lemon juice
1 1/2 pounds small new potatoes, washed, unpeeled
Preheat oven to 350 degrees F (175 degrees C).

Melt butter in a 2 quart casserole dish in the oven. Stir in salt, pepper, horseradish and lemon juice. Place potatoes in dish and toss to coat with butter mixture. Cover and bake in preheated oven for 1 hour, or until potatoes are tender. Makes 4 servings

SEASONED MASHED POTATOES

3 pounds potatoes, peeled and quartered (about 9 medium)
2 packages (3 ounces each) cream cheese, softened
6 tablespoons butter, softened
1/4 cup milk
3/4 teaspoon salt
3/4 teaspoon pepper
1/4 teaspoon onion salt
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook for 15 to 20 minutes or until tender, drain. In a large mixing bowl, mash the potatoes. Add the remaining ingredients,
and beat until fluffy. Yield 6 servings
Par Stratton

SCRAPBOOK STEW

If you cut up the onions, mushrooms, celery and peppers the night before -(refrigerate in baggies), the prep time is only about 15 minutes while you put it all together and cook the pasta to serve with it. It has a good crunch to it when first served while the leftovers turn into more of an actual stew consistency.

Heat in large pot on top of stove

2 14.5 oz. cans Del Monte Stewed Tomatoes
1 Can Del Monte Zucchini in tomato sauce

Lightly Sauté:

2 onions, sliced
1 pkg. fresh small whole mushrooms
2 green peppers cut to postage stamp size

Add to tomato pot and season with: 1 tsp. cinnamon and 1 tsp. ginger, plus salt and pepper to taste. Meanwhile, micro a package of frozen broccoli and a package of tiny carrots, just enough to break up and add to the pot. Simmer about 10 minutes then add a cup of celery cut into 1″ pieces and a head of cauliflower florets. Simmer for 5 or 10 minutes more and serve with Garlic & Herb Macaroni Twists.

Serves a dozen people (vegetarian or otherwise) that you want to spend time with rather than spending those hours in the kitchen cooking! Double or triple recipe as needed and add anything else that is a personal favorite!
(Barb Stratton)

Hint: To understand the differences in shapes of pasta, check out ilovepasta. There is a recipe section on this site.

EASY NOODLES ROMANOFF

Combine one medium onion (chopped), one half pound of cooked noodles, one cup sour cream, one cup cottage cheese, and a half cup of grated cheddar cheese in a baking dish. Bake for about a half hour at 325 degrees.
Inge Vulte

POLENTA

1 cup corn meal of any grind, the coarser the longer it cooks, 1/4 -1/3 cup bulgar wheat or wheatina breakfast cereal and 4-5 cups of water with a little salt in it –bring to boil and then put on top of a flame spreader or cook on an electric stove on very low stirring every now and then. — some olive oil on top of the water will help keep the heat in and add flavor to the polenta.

Over which you put (when cooked):

a couple of cans of diced tomatoes
one or two zucchini
about an eighth of a bag of crimini mushrooms (fresh and coarsely chopped)
one bunch of finely chopped parsley — fresh
one bunch of finely chopped basil — fresh (save some of each out)

Toss everything together with the tomatoes and cook for half an hour or more

Then glop some polenta into a wide shallow bowl, add a couple of ladles of the sauce, add a pinch of fresh parsley and basil and serve.

For a real treat — add some freshly grated parmigano or romano cheese — or for real good flavor some precorno romano (a little goes a long way) — and you have a perfect larrie meal of soft everything.

Complete meal in one bowl and the sauce freezes well — polenta does OK — so if you freeze them separately you have some for a rainy day — plop it in the micro till you can get it out of the plastic bags — put the polenta on the bottom, the sauce on the top — and nuke them for about 20 minutes on low power and add your fresh cheese and — MR(almost)E’s — home made style.
Paul Galioni

BROILED AVOCADO

Cut a ripe avocado in half and scoop out the flesh leaving the skins intact. Mash the flesh with a fork and season well with salt, freshly ground black pepper and a generous dose of vinegar (I prefer brown) , mix well then add a handful of tasty grated cheese. Pile mixture into shells and place under pre-heated grill until cheese melts.

Please Note, while avocado is cholesterol free, it is very high in fat content. Very tasty, easy to eat and quite nutritious. Bon appetit!
Carol in Oz: “Carol Turnbull”

REALLY SIMPLE SLOPPY JOE

1 lb. Ground Round
1 bottle of Heinz Chili Sauce
1/2 small onion (finely diced)
1 Vidalia or Red-skinned onion (sliced)
Mustard

Thoroughly brown ground round and diced onions over medium heat in a medium pan, stirring occasionally to make sure the meat breaks up. When thoroughly browned, add 1 bottle of Heinz Chili Sauce – then fill empty bottle 1/3-1/2 way with water, shake to mix remaining sauce, and pour into mixture. Reduce heat and simmer 10 – 15 minutes. Spoon mixture on to hamburger buns, spread a dab of mustard, and top with a slice of Vidalia onion and serve. Delicious!!
Dutch Helms

BECKY’S CORN PUDDING

1 Can Cream Style Corn
2 Eggs well beaten
1 Tblsp. either bacon drippings of butter melted
1 l/2 Tblsp’s sugar

Spray a 1 qt corning ware or Pyrex dish. In a bowl combine the corn, the eggs, the butter or drippings and the sugar and pour into the greased dish.

Conventional oven: Preheat over to 375 deg. bake for 35 to 40 min until a toothpick comes out clean.

Believe this could be done in a microwave also. Probably cook about 15 min at 50% power, check if set, if not cook in 3 to 4 min increments, then remove and cover with aluminum foil.
Becky Pacey

GRITS, GRITS AND MORE GRITS

Basic 5-minute Grits

4 cups water; 1 cup grits; 1/2 teaspoon salt or to taste; white pepper to taste; 1 tablespoon butter
Stir grits into boiling water. Reduce heat to a simmer and cover pan. Stir occasionally to avoid lumps. Add salt and pepper. Stir in butter and cover, turning off heat. Yield: 6 servings.

Will’s Favorite Breakfast Grits

A favorite of my stepson’s that was devised by my grandmother
1 can condensed chicken broth; 1/2 cup quick grits; white pepper to taste
Pour chicken broth in a 2-cup measuring cup (or improvise). Add water to equal 2 cups total. Bring to a boil. Stir in grits and reduce heat to a simmer. Cover, stirring occasionally. Cook 5 minutes. Add white peopler as desired. Yield: 3-4 servings.
You may also use chicken bouillon cubes to taste.

Ned’s Favorite Breakfast Grits

2 cups water; 1/2 cup quick grits; 1/2 cup shredded cheese; 1/4 teaspoon salt; white pepper to taste.
Stir grits into boiling water. Reduce heat, cover, and stir occasionally. When girts are nearly done, stir in cheese and salt. Yield: 3-4 servings.

Southern Breakfast Grits

4 cups water; 1 teaspoon salt; 1 cup SLOW-COOKING grits; 1 cup milk; 1/4 cup unsalted butter at room temperature
Combine water and salt in a heavy 3-quart saucepan. Bring to full boil over high heat; stir in grits. Boil, stirring often, 5 minutes. Reduce heat to lowest setting; stir in milk. Cover and cook until all liquid is absorbed and grits are thick and creamy (45 to 60 minutes). Remove from heat, add butter, and stirl until melted. Serve hot. Yield: 4-6 servings. These are the kind of grits Southerners probably remember as children. I think they would be good for larys because they are soft, contain calories, and have a slightly sweeter taste than most grits.

Once your swallowing gets better, you can take leftover plain grits and fry them for a different taste. These go well with scrambled eggs.

I have recipes for Hot Tomato Grits, Grits Souffle’, Cajun Souffle’ with Grits, New Orleans Cheese Grits, two or three types of Cheese Grits, Baked Grits, Baked Grits and Corn Meal, and many others.
Jane Varner, editor of a cook booklet entitled True Grits

Hot Tomato Grits

2 slices bacon, chopped
2 cans (14 1/2oz) chicken broth
1/2 tsp salt
1 cup quick-cooking grits
2 large ripe tomatoes, peeled and chopped
2 tbs canned chopped green chilies
1 cup shredded Cheddar cheese

Cook bacon in a large heavy saucepan until crisp, reserving drippings in pan. Gradually add broth and salt; bring to a boil. Stir in grits, tomato, and chilies; return to a boil, stirring often. Reduce heat and simmer 15 to 20 minutes, still stirring often. Remove from heat, stir in cheese, cover, and let stand 5 minutes or until cheese melts. Serves 6.
Judy Greiwe

Make-ahead Mock Omelet

Serves 8, but could be cut in half
8 to 10 slices bread (white, French, whole wheat)
3/4 pound cheddar cheese, grated
6 eggs
2 cups milk
1 teaspoon salt
Optional: dash nutmeg, dash cayenne
1/2 stick unsalted butter (or just adjust salt above)
Trim crusts and cube the bread. Butter a casserole dish and alternate layers of bread and grated cheese. Beat the eggs and add milk, salt, and optional spices. Pour mixture over bread and cheese. Refrigerate overnight. Next day, melt the butter and pour over the top. Cover and bake at 300 degrees for 45 minutes. Uncover and bake about 15 minutes or until lightly browned. Variation: Add cooked, crumbled sausage for a heartier dish.

Grits cooked in Chicken Broth

Grits
Chicken broth
White pepper
Butter
Cook grits according to package directions, omitting salt and substituting chicken broth for water. Season with white pepper and a pat of butter.

Strawberry Butter

Delicious with biscuits or toast if you can eat them.
2 sticks unsalted butter
1 cup sifted confectioners sugar
1 cup fresh strawberries or 1 package frozen strawberries
Soften butter and add confectioners sugar. Whip until fluffy. Add strawberries. Mold into any shape and put in refrigerator to set. Serve with hot biscuits, pancakes, or waffles.

Red Beans, Rice and Sausage

1 Pkg Red Beans & Rice Mix (Recommend Zatarain’s)
1/2 lb. smoked or Polish Sausage.
1 Tbs butter/oil
1/2 small onion, diced

In a medium sauce pan, add butter/oil and onions – sauté until tender. Add water and the Red Beans and Rice mix to pan, bring to boil, stirring occasionally. Reduce heat, cover, and simmer for 25 minutes, stirring occasionally. Slice sausage into thin slices and add to the mixture for the last 10 minutes of the simmering. Remove from heat, let stand for 2-3 minutes before serving. Tastes GREAT and easy to chew and swallow!
Dutch Helms

British Sherry Trifle

Take one Jelly Roll and mash it in a large bowl, using a fork. Empty three packs of Strawberry Jello in a large jug and add 24 ounces of boiling water. The directions on package call for a further addition of 24 ounces of cold water. Ignore the directions. Add 8 ounces of cold water and 16 ounces of SHERRY. Add the Jello to the Jelly Roll and mix well. Place in the refrigerator and allow to set. Top with Cool Whip and sprinkles before serving. For a smaller version simply use one-third of the dry contents, 4 ounces of boiling water and 4 ounces of sherry. Delicious!!
Frank Morgan

Puddings/Custards

SPOON BREAD (My grandmother’s recipe) Serves 8

This is elegant Southern cooking and is really like a soufflé. (I have other soufflés that are easy. Serve this with a little butter. You can halve the recipe successfully or keep in refrigerator and reheat later.

4 cups milk;
2 cups white cornmeal;
1 cup butter or margarine;
2 teaspoons baking powder;
1 teaspoon salt; 6 eggs, separated.

Heat milk the top of a double boiler. Add cornmeal gradually, stirring fairly constantly until thick and mushy. Remove from heat. Blend in butter. Let cool slightly. Blend in baking powder and salt. Beat egg yolks. Stir small amount of cornmeal mixture into yolks, then combine yolks with rest of mixture. Beat egg whites with electric mixer until stiff (they should form nice peaks but not be completely dry.) Fold into cornmeal mixture. Pour into a buttered or greased 3-quart baking dish. Set dish in a pan of hot water. Bake at 325 degrees for 60 or 70 minutes, or until firm and brown on top.

Note about soufflés: Some people are scared of them due to the egg white process and “folding.” Just follow the directions and “fold” with a rubber
spatula until you don’t see very many pockets of egg whites or very few. It’s just a slightly different process than stirring, but you can fold without being nervous about overdoing it. You’ll know when it looks right.
Jane Varner

BREAKFAST DISHES

Cracker Barrel Hashbrown Casserole

2 lb. frozen shredded hashbrowns
1/2 cup margarine or butter, melted
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup finely chopped onion
1 can cream of chicken soup
8 oz. Colby cheese, grated
Preheat oven to 350 degrees. Spray 9 x 13 baking pan with Pam. Combine soup, margarine, salt, pepper, onion and cheese. Gently mix in the potatoes and pour into the pan. Bake in oven for 35-40 minutes.

Ham and Cheese Casserole

1 cup diced cooked ham (you can buy a small amount at a grocery store deli or one of those ham steaks for around $3.99)
1 cup cooked rice
1 cup grated cheddar cheese
1 cup medium white sauce (you can probably find this in the grocery store, but the recipe is below)
Salt and pepper to taste
Combine ham, rice, 1/2 cup cheese, white sauce and salt and pepper. Place in greased casserole. Bake in preheated 350 degree oven for 20 minutes. Remove from oven and sprinkle with remaining cheese. Serve immediately.

White sauce:
2 tablespoons butter
2 tablespoons flour
1 cup milk
Melt butter and over low heat, stir in flour until well-blended and the taste of raw flour has vanished, about 3-4 minutes. Stir milk in slowly, and over medium heat, bring to a simmer until slightly thickened and is smooth. This is a versatile sauce that you may flavor with one of the following: chives, a small amount of nutmeg, a teaspoon of lemon or sherry, celery salt or just your basic salt and pepper.

Blueberry French Toast

12 slices firm day-old bread, cubed
16 ounces cream cheese, cut into inch squares
1 cup blueberries
1 dozen eggs
2 cups milk
1/3 cup honey
Lightly grease 13 x 9-inch pan. Layer in this order: 1/2 bread cubes, all the cream cheese cubes, all the blueberries and remaining bread cubes on top. Whisk eggs with milk and honey. Pour over bread, but do not stir. Cover and chill overnight. Bake covered at 350 degrees F for 45 minutes. Bake uncovered for 25 to 30 minutes. The center will puff, turning golden brown. Serve with Blueberry Sauce.
Blueberry Sauce
1 cup granulated sugar
2 tablespoons cornstarch
1 cup cold water
1 cup blueberries
1 tablespoon butter or margarine
In a saucepan over medium heat, bring sugar, cornstarch, and water to a boil, stirring constantly. Cook until clear. Stir in blueberries and butter, and simmer over low heat until berries burst, about 10 minutes. Drizzle on top of Blueberry French Toast.

Chicken Dressing Casserole

4 chicken breasts
2 c. chicken broth (could be commercial or from cooking the chicken with seasonings and celery)
1 package Stove Top dressing (corn bread)
1 can cream of mushroom soup
1 can cream of chicken soup
Butter

Boil chicken until tender. Cool and debone. Cut into small pieces for larys. Reserve broth. Place 1/2 of the dressing mix in buttered casserole. Next, layer 1/2 of the chicken. Combine broth, soup and seasonings from dressing mix. Pour half of this over chicken. Repeat layers. Dot with butter and bake at 350 degrees for 30 minutes. Let sit a few minutes before serving. Serves 4-6. Note: Some Stove Top and other dressing mixtures now have the herbs mixed in. The important part is just getting the corn bread version.
Jane Varner

DESSERTS

Berries with Orange Cream

Serves 8. I typically serve this as a brunch dish, but it could make a light dessert with only 160 calories. I’ve made it with only two types of berries, strawberries and blueberries. It only takes about 15 minutes to make.

(1) Orange cream
1/4 cup powdered sugar
1 (8 ounce) package cream cheese, softened
1/3 cup orange juice
2 teaspoons grated orange peel
1 tablespoon orange-flavored liqueur, optional
(2)Berries
1 pint strawberries, hulled and halved
1/2 pint (1 cup) blackberries
1/2 pint (1 cup) blueberries
1/2 pint (1 cup) raspberries

In small mixer bowl combine powdered sugar and cream cheese. Beat a medium speed, scraping bowl often, until smooth (1 to 2 minutes). Add all remaining orange cream ingredients and beat. In medium bowl gently toss together the berries. Serve the orange cream on the side.

Chocolate Mousse

From the New York Times cookbook

Recipe says it will serve 8, but that’s a lie. I would say it serves about 4.

1 cup (6-ounce package) semisweet chocolate chips
5 tablespoons boiling water
4 eggs separated
2 tablespoons dark rum (original recipe)*

*Or any liqueur you have around the house that goes with chocolate, like chocolate or orange liqueur. I’ve tried almost anything that someone left over here at Christmas. You could even use a cheap sherry or a mixture of orange juice laced with a little vanilla.

Put the chocolate pieces into an electric blender or food processor and blend on high speed for six seconds. With the motor off, scrape the chocolate from the sides of the container with a knife. Add the water and blend on high speed about 10-20 seconds. Add the egg yolks and rum and blend three seconds or until smooth. Beat the egg whites with an electric mixer until stiff peaks form when you remove the mixer.

Gently but THOROUGHLY fold the chocolate mixture into the egg whites. (You don’t want puffs of whites showing in either a mousse or a souffle, just for future reference or in case you are scared of trying these things). Place in individual dessert cups (I use small coffee cups) and chill for at least one hour.

MAKE YOUR OWN SPREAD

Take any left over stew type of dish or any left over meat that is difficult to swallow, and put it in the blender with some mayonnaise or butter. Add seasonings and you have a great spread. Let your imagination run wild.
Antal from Florida

“ERIC’S RECOVERY CASSEROLE”

(for those who have trouble chewing or swallowing)

1 lb. ground pork or beef (we prefer the pork, for a change)
2 c. elbow macaroni, cooked
1 can cream of mushroom soup
1/2 c. milk
1/4 to 1/2 c. chopped onion or scallions (when I use the scallions, I use the greens also)
1/2 to 3/4 c. shredded cheese (I usually use cheddar but almost any kind will do)
1/4 t. GROUND rosemary
chopped parsley (mostly for color)
topping, optional (see below)
salt and pepper to taste
Brown the ground meat in a little butter, toss with the cooked macaroni. In the casserole dish, mix the mushroom soup with milk, add all other ingredients except for topping. Mix well. Cook it at 350 degrees from 1/2 hr. to 1 hr. You can’t really overcook it because it is so creamy. For topping, I use whatever I have….sometimes crushed potato chips or crackers and when desperate, I use bread crumbs. Dot that with a little butter, put it in the oven, covered. When almost ready to serve, I run it under the broiler for a minute or two to brown the topping. It really isn’t a lot of work. We get, at least, a couple of meals out of it. It re-heats very nicely in the microwave….one minute on HIGH per serving. If anyone tries it, I would love to know how you like it and if you have other suggestions to add to it.
Ellen Heyniger   (How about chopped bell peppers? Ed.)

Special recipes

Simply Soft Food: 200 delicious and nutritious recipes for people with chewing difficulty or who simply enjoy soft food’ by Kristine Benishek 
https://www.amazon.com/Simply-Soft-Food-nutritious-difficulty/dp/1523393009/ref=sr_1_1?crid=1Q0ZR6PTI0HJX&keywords=simply+soft+food&qid=1581784551&sprefix=simple+soft+food%2Caps%2C235&sr=8-1

Simply Soft Food is written for everyone who is not able to eat hard, crunchy, or chewy foods due to a wide variety of reasons, such as people who wear dentures or orthodontic braces, those who have TMJ disorders, the elderly who have lost some teeth or have lost chewing strength, and a wide variety of other issues that make eating crunchy and chewy foods difficult.

While this book was planned and written for the elderly and those with chewing problems, it is a great addition to recommendations for our swallowing problems caused by throat cancer, radiation and scar tissue in addition to difficulty chewing.

PWS

Crock Pot Precipices and Tips

Dutch wrote the following in an email to our List in 2004:

“Sometimes it amazes me how oblivious to the obvious we can often be!!

After my 1994 radiation, total upper and lower molar extractions, and laryngectomy, I, like many others, had problems chewing and swallowing various foods, especially pork and beef. I probably spent most of 1994 and 1995 trying to figure out what I could consistently chew, swallow, and eat comfortably. I gradually adjusted and have maintained a relatively varied and satisfying diet since that time.

Then, in June 2004, a “brainstorm” hit me … but almost 10 years LATE!! I remembered the old crock pot my ex-wife used back in the 1980’s … and how TENDER the meats prepared that way were. On a lark, I ordered one from Amazon.com … a Rival Oval 3.5 Quart Crock*Pot Slow Cooker (about $25.00). (They come in MANY sizes.) Having now used it quite a bit, I cannot believe I did not think of this “solution” earlier!! A severe case of the “Stupids”!!

Thus far, using a good crock-pot cookbook and recipes available on the Internet at Crock-Pot, I have prepared some marvelous, tasty, tender, and chew able and swallow able meals, to include pork ribs, beef short ribs, pork chops, pork loins, round steak dishes, beef roast dishes, venison entrees, and yes, even slow-cooked NY Strip and Sirloin steaks!! Invariably, meats prepared this way simply “melt in your mouth” – are easily chewed and swallowed — and are VERY moist and tasty, too!

I SHOULD have been using this cooking method since 1994 … but, for some unknown reason, it did not even occur to me until 10 years later. Probably most of you were smarter than I and figured this out already, but at the risk of stating the obvious, if you are NOT using one, I would highly recommend that you start NOW. You will NOT regret it!!

Preparation is easy, too. You spend about 10-15 minutes in the morning preparing the meat and the “ingredients”, adding them to the “pot”, and then turning it on LOW. Then, 6-8 hours later, you simply serve and eat and ENJOY!

So .. if you are one of the many of us who have problems chewing and swallowing MEATS, a modest investment in a Crock Pot may well be the answer to your prayers!! Happy eating to all!”
Dutch Helms

Below are comments From various WW Members:

* Found your post on the use of a crock pot very interesting, possibly offering a welcome solution to a problem that I, among other larys I’m sure, have to deal with daily: getting through dinner. I had my laryngectomy in 1998, had my lower teeth removed pre-radiation, went through the usual eating trial and error eating struggles. At present, my dinner fare is pretty much limited to Smart Ones Angel Hair marinara (cut up very fine and with the marinara/solid parts removed) or perhaps some other TV dinner run through the food processor; I chose Smart Ones not for any brand recognition or loyalty, but because it was the most palatable of any of the things I tried. In any event, your email on the use of the crock offers a ray of hope.
Tom Harley

* Amazing how few have found the advantage of the simple crock pot! I am the care-giver, but he is the cook, and I have always had trouble with my dentures, so he has always made sure I could eat properly. Simply best way to get full nutrition. We have been using one for 14 years or more, and so handy when too busy or out all day as it is ready when you get home, hot and ready to serve! He also tenderizes my steak by simmering in the gravy for an hour or so, long enough to make easy to eat, without losing the flavor.
Patricia Glassop

* OK Dutch – you came up with another winner! I dug deep under shelves and found that I had not actually tossed out the crock pot with the advent of the microwave. However, the recipe book for same didn’t make the cut. I will look on line to see if I can find one, or something under recipes.
Barbara Stratton

* I will have to take my crock pot out and start using it again, but your idea will just make me fatter. The crock pot idea sounds good. You can also cook pork chops for over an hour in a little liquid covered in the oven and have the same sort of effect. I love to cook and will have to put some recipes on the website. Cooking chicken on really low heat with some cream cheese, cream of chicken soup, and maybe even some bacon wrapped around each piece is another great way to taste meat again. Beef is really one of my favorite foods, so I think I’ll find a brisket crock pot recipe to put on the site.
Jane Varner

* Thanks for reminding all of us of the obvious. I actually have TWO crock pots left over from whenever they were popular and NEVER thought to use them. In 2002 I had tonsil cancer after being cancer free for twenty-six years. I, too, had radiation, extraction of my molars, a dry and sore mouth, have lost 60 pounds (which didn’t bother me a bit), and have a terrible time chewing meats to the point that I’ve just about given up on them. I know, though, that I don’t need to continue to lose weight, so I will drag out the trusty old crock pot and put it to use.
Pat Morgan

* Being single been using one for years, even before becoming a lary. Several months ago I was watching Emeril Live and he cooked with Stovetop Smoker. I went on the internet and found one. It works great. If you like ribs, brisket etc smoking is the cats meow. The food also comes out tender and you get that smoked flavor. I do the cooking for the lodge here and have used it a few times for that and they wouldn’t believe there was such a thing until I showed it to them. What I also like about the slow cooker and the smoker I can make large quantities and what I don’t eat then I freeze and use later.
Charles Silsbee

* I just finished reading your post and I immediately went into my kitchen and sure enough there was the Rival Crock Pot. I have been on a liquid diet for nearly two years (Boost Plus, 4 to 5 cans daily) but I hope after I get past several other medical problems that I will get some new mini-dental transplants and soon have some dentures that I can use to start eating again. Thanks for sharing this info. I’m sure there are many others who like me will benefit.
E.C. “Sam” Beights

* I made a trip to Wal-Mart and bought a Rival 3 quart pot for $15.00 and (as I write), am cooking a nice little pork roast with vegetables and herbs from the garden for my husband and myself.
Ellen Heyniger

* Don’t get crocked any more but I sure do like to eat! I am single and I don’t own a crock pot. I do have a really nice 12 inch skillet with a tight fitting lid. This works great for us single guys! What I like to do is burn (well, brown ’em good) some pork chops then fill with water and add potatoes and carrots and let it all cook till the potatoes are done. I like to season with lemon pepper and cayenne pepper. If you own a dog get the chops with bones, They like to eat also!
John Haedtler

* I, too, use a crock pot. I had the large one and that was just too big for a single (old) lady. I purchased a little one ($10.00). Oh yes, now what can I cook in a little one? Well I experimented and found that a thick steak can be cut in half and cooked as you would a pot roast (yum). A cook book comes with the pot and I even make a one person meat loaf that does me for two days. My pot is the little Rival , makes enough for one person and the meat is tender and easy to swallow. Beans are good in it; soup, too. Everything is tender and tasty. We Larys like taste but it must be easy for us to swallow.
Doris Reynolds

* Now that everyone is hungry, don’t forget about the old tried and true cast iron Dutch oven. To get lots of recipes go to Lodge Manufacturing or Dutch Oven Recipes. Everyone be careful or we will be having a lary chapter of weight watchers.
Ed DeBaugh

* The Kuhn Rikon Pressure Cooker loses less water than others — a great advantage in keeping vitamins and natural liquids in — and speeding up the cooking time.

Example: Large artichokes. Two tablespoons of water, six minutes later — perfectly cooked artichokes.
Example: Oat meal in 5 minutes, not soggy.
Example: A pot of dry mixed beans cooked in proper amount of broth — bean soup in half an hour.
Example: Pot roast with carrots, onions, cabbage beef — cut with a spoon tender in 15 -20 minutes.

Astonishing!!

The only thing the Wisconsin aluminum factory sets have over this is they are no-gasket heirlooms for generations — The Kuhn Rikon 7-Liter Stainless Steel Pressure Cooker has a gasket of a silicone type rubber and the 7 liter size is perfect for small to medium meals. How about perfectly cooked baking potatoes in 5 minutes? — better than microwave — and they retain more of their nutrients. Hint: the ones with the full handle are easier to lift off the stove and manage better overall — the small handles are OK, but they make pouring or manipulating more difficult.
Paul Galioni

* I received a cook book, Best-Loved Slow Cooker Recipes, from a friend, that has many nice recipes for all types of food. You can even make breads and cakes and don’t forget the baked apples. I can’t smell so she thought it would be a good idea to use the slow cooker instead of burning down the house.
Pauline Thomas

* I am definitely from the pressure cooker school. My mother used hers to cook beans and soups and I have carried on the tradition and also use my pressure cooker to cook corn on the cob and pot roasts. I have a link to share if you are brave enough to get out the pressure cooker and try: http://missvickie.com/index.html Word to the wise… If you decide to try out the pressure cooker after having it in storage for years, be sure to replace the gasket and over-pressure plug. Rubber has a way of drying out and cracking with time.
Marcie Hanaburgh

A good cast iron skillet or Dutch oven is also good for slow cooking food. Just remember if you want tender meat, no matter what the cooking method, you need to keep the meat moist. I use my skillet to make stir fried veggies, and then steam them until they are limp so my “Larry” hubby can chew and swallow them. (He has no teeth or dentures at the moment.)
Marcie Hanaburgh

CROCK-POT RECIPES:

(1) PORK RIBS IN SLOW COOKER

3 1/2 lb pork ribs
1/4 cup brown sugar
1/2 Tsp pepper
3 Tbsp liquid smoke
2 cloves garlic
1 Tsp salt
1 med onion sliced
1/2 cup Coca Cola
1 1/2 cups your favorite BBQ sauce

Spray inside of cooker with Pam. Remove inner skin from ribs. Mix brown sugar, pepper, liquid smoke, garlic and salt. Rub mixture into ribs. Cut ribs into 4 rib pieces. Layer ribs and onion in cooker. Pour cola over ribs. Cover and cook on low 6 – 8 hours or until tender. Remove from cooker and discard liquid. Pour BBQ sauce into shallow bowl and dip ribs into sauce. Put ribs back in cooker and cook on low for 1 hour. If you have your own dry rub use it instead of the above.
Keith Jankow

(2) PORK CHOPS & POTATOES

4 boneless loin pork chops
2-3 medium potatoes, peeled and thick sliced, then slices quartered
1 medium onion, sliced
1 can, cream of mushroom soup
Salt and Pepper to taste

Place onions and potatoes in bottom of crock-pot, then top with the chops. Salt and Pepper to taste and pour the soup over the chops. Cook on LOW for 8 hours (4-5 hours on HIGH).
Dutch Helms

(3) CROCK-POT PORK ROAST

3-4 lb Pork Roast
Salt and Pepper
1 cup of chopped fresh cranberries OR 1 cup of whole cranberry sauce
1/4 cup of honey
1 Tsp grated orange peel
1/4 Tsp ground cloves
1/4 Tsp ground nutmeg

Sprinkle roast with salt and pepper, place in crock-pot. Combine all remaining ingredients and pour over roast. Cover and cook on LOW for 8-9 hours.
Dutch Helms

(4) ELEGANT STRIP STEAK ROAST

2 medium size NY Strip Steaks
1/4 cup Flour
Salt and Pepper to taste
1 medium onion, chopped
8 ounces Beef Gravy
2 Tsp Worcestershire Sauce

Toss steaks in flour, salt, pepper mixture and then lightly brown in frying pan over medium heat. Place browned steaks in crock-pot . Add chopped onion, gravy and Worcestershire Sauce. Cook on LOW for 7-8 hours. Serve with rice, mashed potatoes, or noodles.
Dutch Helms

(5) BRAISED BEEF SHORT RIBS

4 Tbsp Flour
1 Tsp Salt
1 Tsp Ground Seasoned Pepper
2-3 lbs Beef Short Ribs
2 Tbsp Olive Oil/Cooking Oil
1 medium sliced onion
1/2 cup dry red wine
1/2 cup chili sauce
3 Tbsp packed brown sugar
3 Tbsp vinegar
1 Tbsp Worcestershire sauce
1/2 Tsp dry mustard
1/2 Tsp chili powder
1/4 cup water

In small bowl, combine 2 Tbsp flour, salt and pepper .. mix, then coat short ribs with the mixture. In a large skillet, heat the oil over medium-high heat and brown short ribs in the oil. In the crock-pot, combine onions, wine, chili sauce, brown sugar, vinegar, dry mustard, chili powder, and Worcestershire sauce and mix thoroughly. Transfer ribs from skillet to cooker. Cover and cook on LOW 6 – 8 hours. At the end, remove ribs, turn cooker to HIGH. Mix remaining 2 Tbsp flour with 1/4 cup of water and stir into the sauce. Cook for 10 minutes or until slightly thickened … pour over ribs to serve.
Dutch Helms

(6) CHICKEN BREASTS EDEN ISLE

(served at the Red Apple Inn, an Arkansas resort, and devised by my grandmother) (serves 6, but I have made it for 4; this recipe can be altered). 6 halved chicken breasts, boned and skinned; 6 slices of bacon. Wrap one slice of bacon around each breast and secure with a toothpick (or use less bacon if you want to save calories) and put them in the bottom of the dish or otherwise place close together. Mix all ingredients and place on top of chicken, 1 or 2 cans cream of chicken soup (I use less for 4 and the larger amount for 6+ servings); 1 cup sour cream; 1 package cream cheese, softened (recipe never says 3 oz. or 8 oz, so I just go with 3 oz.); Pepper to taste but do NOT salt chicken breasts. Cover baking dish with foil or lid. Place in 325 degree oven for two hours. The long, slow cooking period is what makes them so tender. If cooking in a Crock pot, I would suggest cooking on low all day (8 hours). Serve on a bed of rice, if desired.
Jane Varner

(7) BEEF & BEER

Take a beef roast
Brown gravy packet
Onion soup packet
One 24 oz Budweiser beer
Put all in Crock pot on low for 5-6 hours and it will melt in your mouth and you don’t taste the beer when it is done cooking. A friend of mine shared this with me and I never cook a roast any other way now. Enjoy.
Vicki Moertl

(8) BLACK FOREST POT ROAST

3-4 lb. boneless chuck or round roast
1 medium onion – chopped
1/4 cup water
1/2 cup button mushrooms – sliced
1/4 cup ketchup
1/4 cup dry red wine
2 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
1/2 Tsp salt
1/2 Tsp pepper
1 clove garlic – crushed
2 Tbsp cornstarch
3 Tbsp water

Lightly brown roast on all sides in skillet, then place in slow cooker. In small bowl, combine onion, water, mushrooms, ketchup, wine, mustard, Worcestershire sauce, salt, pepper, and garlic. (You can pre-sautee the onions and mushrooms first, if you wish) Pour mixture over roast. Cover and cook on LOW for 7-8 hours. Remove meat and slice – keep meat warm. Turn cooker to HIGH, dissolve cornstarch in water, stir into cooker. Cover and cook on HIGH 15-20 minutes until thickened. Serve sauce with meat … is GREAT served over rice!
Dutch Helms

(9) SMOTHERED ROUND STEAK

1 1/2 – 2 lbs. round steak, cut into strips (about 1/2″ x 3″, as a guide)
1/2 Tsp seasoned pepper
1 green pepper – sliced
1 16 oz. can of tomatoes
3 Tbsp soy sauce
1/3 cup flour
1 Tsp salt
1 large onion – sliced
1 4 oz can mushrooms – drained
1 10 oz package of french cut frozen green beans

Put steak strips, flour, salt, and pepper in crock-pot. Stir well to coat steak strips. Add remaining ingredients. Cover and cook on LOW for 8 hours. Serve with rice.
Dutch Helms

(10) RED BEANS AND SMOKED PORK CHOPS

2 cans of red beans
1 Tbsp Zatarain’s Creole Seasoning
1 large onion – chopped
1 green bell pepper – chopped
1 red bell pepper – chopped
4 boneless smoked pork chops – diced into bite-sized squares.
1/2 cup of your favorite BBQ sauce
1/4 cup water

Add all to crock-pot, stir thoroughly, and cover and cook on LOW for 8 hours. Serve over white, brown, or wild rice.
Dutch Helms

(11) CORNED BEEF IN BEER

6 medium potatoes, peeled and quartered
1 3 – 4 pound corned beef brisket
3 medium onions, peeled and quartered
1 cup thinly sliced carrots
1 cup beer

Put potatoes, onions and carrots in cooker. Trim excess fat off meat and place top of vegetables. Pour beer over all, cover and cook on low-heat 9-11 hours. Slice beef thinly across grain. And serve with vegetables.

Hint:
There are a lot of good beef stew recipes out there. But for something a little different coat your meat with flour mixed with salt and pepper and brown your meat in Olive Oil instead of vegetable oil. Then put into crock pot and add a little garlic.
Keith Janzow

(12) POTATO SOUP

6 potatoes pared and cut into bite-sized pieces
1 Tbsp parsley flakes
4 cups water
2 leeks washed and cut into bite-size pieces (optional)
1 1/2 teas salt
Pepper
2 onions chopped
2 Tbsp butter
1 carrot sliced
1 stalk celery, sliced
4 chicken bouillon cubes
1 12 ounce can evaporated milk
Chopped chives

Put all in crock except milk and chives. Cover and cook 10-12 hours. (High 3-4 hours) Stir in evaporated milk during last hour. If you want you may mash some of the potatoes before serving. Top each serving with chives.
Keith Janzow

(13) MELT-IN-YOUR-MOUTH BABY BACK PORK RIBS

1 or 2 Packages of “pre-cooked” racks of baby back ribs – those wrapped with BBQ sauce inside the wrapper. (These are found at most major grocery stores … and allegedly “ready to heat and eat” … and only true if you like to CHEW a lot!)
Two 1/4″ slices of a red sweet onion – then diced
1/3 Cup of Orange Juice
1/3 Cup of your favorite BBQ Sauce (optional)

Unwrap ribs and cut each rack into four equal length pieces. Arrange in the crock-pot “standing on their side”, not laying flat. Sprinkle diced onions over ribs, add Orange Juice and remaining BBQ sauce from the packaging, (add your favorite BBQ sauce if you wish – optional). Cover and cook on LOW for 6-8 hours .. after 1/2 the cooking time, rearrange (turn over) the ribs to even out cooking. Serve with mashed potatoes …. ribs will MELT IN YOUR MOUTH!
Dutch Helms

(14) CROCK POT PEPPER STEAK

2 pounds beef sirloin, cut into 2 inch strips
Garlic powder to taste
3 Tbsp vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 Tbsp cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 Tbsp soy sauce
1 Tsp white sugar
1 Tsp salt

Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to the crock pot. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the pot with meat. Add onion, green pepper, stewed tomatoes, soy sauce, sugar and salt. Cover
and cook on low for 6 to 8 hours.
Dutch Helms

(15) EASY CROCK-POT CHICKEN CURRY

1 – 1 1/2 pound of boneless chicken breasts – cubed
1 medium potato – skinned, sliced, then cubed
1 can of condensed chicken broth
2 1/2 cups of water
3 Tbsp of Red Curry Powder
1/2 package of frozen mixed stir-fry vegetables (your choice)
1 Tbsp of cornstarch or flour

Combine chicken potatoes, broth, water, and curry powder in the cooker. Cook on LOW for 8 hours. During last hour of cooking, add vegetables and immediately dissolve cornstarch/flour into some of the cooking broth and stir into mixture. Cook for final hour. Serve over white or wild rice. GREAT!!
Dutch Helms

(16) SCALLOPED POTATOES

1 package hash browns
1 can cream of celery soup
1 can milk
2 or more cups of cubed ham or turkey
2 cups cubed cheddar cheese

Mix all ingredients in mixing bowl. Spray crock pot with cooking spray.
Pour mixture into crock pot. Cook on high for 4 hours or low for almost 8 hours.
Chuck from Arkansas

(17) BARBECUED POT ROAST

1 roast (2-3 lbs.) [recommend sirloin tip]
3 med. to lg. onions, sliced (preferably sweet)
1 – 8 oz. can tomato sauce
1/2 cup water
2 cloves garlic, minced or pressed
2 tsp. salt
1/4 tsp. pepper
2 tbsp. brown sugar
1/2 tsp. dry mustard
1/4 c. lemon juice
1/4 c. catsup
1/4 c. cider vinegar
1 tbsp. Worcestershire sauce

Place roast in cooker. Lay onion slices all over top and sides of roast. Combine next 11 ingredients and pour over roast and onions. Cover and cook 8 hours.
Terry Grube

Tasty Favorites

Diane’s Hot Crab Dip

1 Pound Fresh Crab meat, cleaned, break into bite sized pieces (you can also used canned crab but NOT the fake crab)
8 oz. Soft Cream Cheese
1/2 c. Mayo
2T Worcestershire
3-4 drops tabasco
3T grated onion
3T Lemon Juice (Meyer is great)
Cayenne Pepper to taste

Mix all ingredients in oven proof dish. Bake @ 350 until brown (about 25 min.) Serve with crackers. Alternatively you can stuff the hot crab into fresh sweet peppers, endive leaves, celery or make a hot sandwich with your favorite bread or rolls. I have also used this in a salad. Prepare crab dip. Place mixed baby greens on plate with cherry tomatoes, place hot crab in center. Garnish with candied walnuts.
Diane Davis

Sauerbraten, Bad Godesberger Art (Marinated Roast Beef, Bad Godesberg Style)

This is the BEST Sauerbraten God ever made!! Delicious and EASY, too!! Fork-tender, easy to chew, tart yet sweet, and MOIST!!

4 lb. Rump Roast (lean)
2 Tbs vegetable oil
1 Tsp salt
3 small carrots, thinly sliced
1/2 Tsp ground pepper
1/4 cup packed brown sugar
1 large onion – sliced
3 Tbs butter or margarine
2 1/2 – 3 cups red wine vinegar
3 Tbs all-purpose flour
2 1/2 – 3 cups water
1/2 cup seedless golden raisins
3 bay leaves
12 peppercorns
2 Tbs regular granulated sugar

Rub roast with salt and pepper…place in deep glass bowl. Arrange onion slices around and under roast. In a medium bowl, combine vinegar, water, bay leaves, peppercorns, and granulated sugar and mix well. Pour this over the beef and the onions. Cover bowl with plastic wrap and place it in the refrigerator. Marinate this roast for 4 DAYS… covered and turn twice a day. To prepare: Remove roast and pat dry. Strain the marinade into a medium bowl — save all but the bay leaves. Heat 2 Tbs of vegetable oil in a skillet (med-high heat), then add the roast, searing it on all sides until browned (about 10 min). In a medium pan, place the onions and carrots .. sauté over medium heat until almost tender (about 10 min). Now pour the strained marinade in with the carrots and onions, add the brown sugar, and simmer over low heat for 10-15 minutes. Preheat oven to 350F. Place beef in a dutch oven (or covered baking dish). Pour the marinade, carrot, onion, and brown sugar mixture over the roast, cover and bake, fully covered, for 4 hours. Remove beef and slice for serving (keep slices warm). Again, strain the cooking juices…saving only the juices. Melt the butter/margarine in a small sauce pan and stir in the all-purpose flour with a whisk. Cook, stirring, until flour turns golden. Add strained marinade and raisins, simmering slowly until the marinade thickens. Arrange roast beef slices on serving dish or plate and ladle some of the hot marinade over the beef slices … and serve. Accompany the Sauerbraten with mashed potatoes and a vegetable of your choice (Red Cabbage is great). The marinade sauce can be used as the potato gravy, too!!
Dutch Helms

Wiener Schnitzel (Breaded Veal Cutlets, Vienna Style) –

4 Veal Cutlets
Flour
Salt and Ground Black Pepper
1 fresh lemon
2 cups dry bread crumbs
2 eggs, slightly beaten
2 Tbs. butter/margarine/peanut oil

Place cutlets between two sheets of plastic wrap. Using a meat mallet, pound cutlets to a 1/8th inch thickness, turning once. Sprinkle tenderized cutlets with salt and pepper. Place flour, beaten eggs and bread crumbs in three shallow bowls (for extra flavor, mix 2 Tsp lemon juice into beaten egg). Dip both sides of each cutlet in flour, so sides are evenly coated. Dip floured cutlets in beaten egg, letting excess drip off, then dip both sides in bread crumbs, pressing evenly onto the cutlet. Place the breaded cutlets on a wire rack or paper towel …let stand for 20-30 minutes. Preheat oven to 250 degrees. Heat the butter/margarine/oil in a large skillet over medium heat. Add cutlets to skillet, do not crowd. Cook 4-5 minutes on each side, until golden brown. Place cooked cutlets on oven-proof plate in oven to keep warm while cooking other cutlets. Repeat process with other cutlets until finished. Serve hot, garnished with a thin lemon slice.

Variations: “Schnitzel Holstein” – prepare cutlets as above, place a freshly fried egg, sunny side up, on top of each cutlet, laying 2 anchovy filets in the shape of a cross over each egg yolk. “Jaeger Schnitzel” – prepare cutlets as above and prepare 1 package of either Knorr “Jaeger Sauce” or McCormick “Hunter Sauce”. Ladle sauce over cooked cutlets. Goes well served with boiled new potatoes, garnished with butter and chives. NOTE: You can substitute thin to medium thickness lean boneless pork chops, trimmed of fat, for the veal cutlets.. works just as well!
Dutch Helms

Portobello Mushrooms with Vinaigrette and Spinach Salad

(Adapted from Union Square Cafe)
1 8-ounce piece Parmesan cheese
1 small clove garlic, minced
2 tablespoons quality balsamic vinegar
2 teaspoons salt
Freshly ground black pepper
3/4 cup extra-virgin olive oil
4 medium (5-inch) portobello mushrooms, stems removed
1 medium bulb fennel, green top removed
3/4 lb. young, tender spinach leaves, washed and stems removed

1. Preheat oven to 375 degrees. With a cheese slicer or vegetable peeler, shave 12 very thin strips from the cheese. Transfer shavings to a plate, cover with plastic wrap, and set aside. Finely grate a portion of the remaining cheese to equal 2/3 cup.
2. To make the vinaigrette, combine the garlic, vinegar, salt and a few grinds of pepper in a large bowl. Slowly whisk in the oil. Whisk in the grated cheese.
3. Lay the mushrooms on a baking sheet gill-side down and brush with three tablespoons of vinaigrette. Roast in the oven for 20 to 30 minutes, or until mushrooms are very tender.
4. Meanwhile, using a mandoline or vegetable peeler, shave the fennel into paper-thin slices. Arrange slices around the edge of a large platter. Drizzle with half of the remaining vinaigrette. Add the spinach to the bowl with the rest of the vinaigrette and toss. Place the spinach in the center of the platter. While the mushrooms are still warm, slice them thinly on the bias. Arrange on top of the spinach, garnish with cheese shavings, and serve immediately. Yield: 4 servings.
Joe Casey

Sinful Saltines

Saltine Crackers
2 sticks real butter
1/2 cup sugar
1/2 cup nuts (grated)
1 bag (12oz.) semi sweet choc. chips.

Line jelly roll pan with foil. Line pan with saltine crackers. Melt butter & sugar to boil. Pour over the crackers. Bake 350° for 10 minutes. Remove from oven and while hot, sprinkle chocolate chips on top. Give a minute to melt, and spread to cover crackers. Dust with nuts. Refrigerate until completely cool. Break apart and keep in refrigerator until served.
Bernie & Davy Ruble

Salmon with Black Bean Sauce

For the salmon:

1 1/2 lbs. salmon fillet (in one piece)
2 tbs.sesame oil
1 clove garlic, minced
1 tbs. lemon peel, minced
1 tbs. ginger, minced
Coarse salt and freshly ground pepper to taste

For the sauce:

1 tbs. cornstarch
1 cup chicken stock
1/2 cup rice vinegar
1 tbs. soy sauce
1 tsp. sugar
2 tsps. peanut oil
3 tbs. fermented black beans, rinsed and drained
2 cloves garlic, minced
4 scallions sliced thin
2 tbs. fresh coriander leaves, chopped

1. Wipe the salmon fillet dry with paper towels. Combine the sesame oil, garlic, lemon peel and ginger. Spread the mixture over the salmon on both sides. Cover and leave to marinate at room temperature for 20 minutes or in the refrigerator for 30 minutes.
2. Meanwhile, make the sauce. Mix the cornstarch with two to three tablespoons of chicken stock in a small bowl to make a smooth paste. Add the remaining stock, rice vinegar, soy sauce and sugar.
3. Heat the peanut oil in a skillet or work, add the beans, garlic and half the scallions and stir-fry for a minute. Add the chicken stock mixture and simmer gently until thick, for two to three minutes.
4. Prepare coals for grilling. Season the salmon with salt and pepper and grill it on both sides, about three to four minutes on each side for medium rare.
5. Reheat the sauce in a small saucepan. Put the salmon on a heated serving dish and spread the sauce over the top. Sprinkle with the remaining scallion slices and coriander leaves and serve.
Joe Casey

Southwestern Green Chile Stew

2 lbs. lean boneless pork chops – diced – 1″ cubes
3 Tbs. butter/margarine
3 Tbs. all-purpose flour
1 cup chopped onions
4 cloves garlic (minced)
3 cups chopped, peeled tomatoes
2 medium potatoes-diced
2 Tsp. salt
1 Tsp. cumin
1 Tsp. ground Mexican oregano
4 small cans – Ortega diced green chilies

Lightly coat pork cubes in flour, melt butter in heavy stew pot, add pork cubes a few at a time, stir to brown well. Place pork cubes aside, add onion and garlic and cook until onion is soft. Stir in the browned meat. Add tomatoes, potatoes, salt, oregano, and cumin. Add water to cover. Cover and simmer one hour, stirring occasionally. Add green chilies and simmer for 30 more minutes or longer, until flavors are blended. Again, add water as needed. Serves 4+. Serve with flour tortillas to scoop up the delicious sauce. Stew can be frozen for up to three months.
Dutch Helms

Mama’s Sopa Mexicana

1 Tbs. Oil
1 medium onion – diced
3 medium fresh carrots – diced
3 cloves garlic – minced
Skinned, diced chicken (4-6 thighs or 3-4 breasts)
1 1/2 qts. chicken stock
tomatoes – diced
3 Tsp. Adobo sauce
1 cup frozen corn
1-2 Chipotle chilies
2 Tsp. Mexican oregano
2 cups drained hominy

Saute onions and carrots in oil for about 5 minutes. Add chicken and garlic and cook for about 3-4 minutes. Add chicken stock, tomatoes, Adobo sauce, Chipolte chilies, and oregano. Simmer for about 30 minutes or until carrots are tender. Add hominy and corn and simmer for additional 5-7 minutes. Enjoy!
Dutch Helms

“Chili ReWayno”

I like a dish that I have named “Chili ReWayno”, but seldom eat it because it is real low in calories or fat. RIGHT!! It sure tastes good though.

Lightly oil a casserole pan. Open a can of whole chilies, (anything but Ortega, they’re sold by a tobacco company). Slice them, take out the seeds and make a layer of chilies flattened out on the bottom of the casserole. Over the layer of chilies put a layer of shredded cheese. (I like to use a combination of cheddar and jack) Over the layer of shredded cheese put a layer of refried beans (from a can works just fine) Sprinkle some garlic and some cumin on the spread refried beans. Put another layer of flattened, seeded chilies on the refried beans. Put another layer of cheese. In a bowl mix about a quarter to a half pound (depending on the size of the casserole) of butter or margarine with about ten (10) eggs. Don’t get the melted butter or margarine too hot or it will curdle the eggs. Put in some powdered garlic and some cumin to taste. Whip it all up real good and mix it into the cheese layer. Put it into a 350 degree oven for 45 minutes, or until the top is golden and doesn’t shake too much if you wiggle it. I am not responsible for any fat attacks for anyone who tries it. Enjoy!!
Wayne Baker

Chesapeake Pasta

Ingredients:

1 10-12oz. can crab meat
1 package of your favorite pasta
1 3-4oz. package dried beef
1 small package frozen peas
1 16 oz. carton heavy cream
1 medium onion
2 tablespoons butter
2 tablespoons olive oil
* salt and pepper (old bay seasoning optional)
1 small wedge parmesan cheese

Preparation: Dice onion and saute in butter and olive oil. Boil water for pasta and peas. When onions are soft, add cut up dried beef and all the crab except a few spoonfulls. Put peas and pasta in water to cook. Drain peas when almost done and add to crab along with about 2/3rds of the heavy cream. Stir mixture together and let simmer. Season with spice of your choice. I used old bay and fresh ground pepper. Drain pasta and grate some cheese on hot noodles. Place pasta on plate, smother with crab sauce, add a spoon full of crab meat saved earlier as garnish. Enjoy!
Serve with salad or bread sticks. Total cost about $20. Prep time about 25 minutes. Serves 4.
Steve Verngren

Minestra

1 lb. Great Northern canned white beans
4 cloves garlic, chopped
1/2 tbsp. oregano
frozen spinach thawed
3 cloves whole garlic
1/4 c. olive oil
Salt and pepper
10 small links Italian sausage
Italian bread

In large pot heat 4 cups of seasoned chicken broth, beans, chopped garlic, oregano, 1 teaspoon pepper. Cook the sausage and garlic in a thin layer of Olive oil. Add sausage, garlic, oregano, beans, 1/2 cup of olive oil and spinach to the seasoned chicken broth and continue to heat until they are well acquainted (until sausage is cooked).

I serve it with Italian bread or other bread of my choice and I can say that it is the most enjoyable meal I have had in two years. Enjoyable taste and easy to swallow. Hope you enjoy.
Jim Rice

Tender Meatloaf

(Great, easy to chew and swallow recipe)

2 beaten eggs
4 ounces of tomato paste (2/3rds of a small can)
3 teaspoons of Kitchen Bouquet or Maggi (Liquid Seasoning)
1 teaspoon of table salt
1 teaspoon of Seasoned Salt
3/4 teaspoon of black pepper
1/2 cup of finely diced onion
1/3 cup of finely diced green peppers
1/3 cup of finely diced celery
1 cup of croutons (plain or onion/garlic)
1 1/2 pounds of ground round

1. In a mixing bowl, combine eggs, tomato paste, Kitchen Bouquet (or Maggi), salts, and pepper. Mix well. Stir in diced green peppers, celery and onions. Add ground round and croutons and mix well.
2. In a shallow baking pan, form meat mixture into a loaf (about 9 x 4 inches). Cover loosely with foil.
3. Bake in pre-heated 350 degree oven for 1 hour. Remove foil cover. Squirt a thin covering of catsup over the top of the loaf. Return uncovered to the oven for an additional 15 minutes.
Dutch Helms

BEEF ROULADEN (German Rinderrouladen)

1 Round steak (tenderized). Have butcher slice it into slices 1/4″ inch thick. This SHOULD give you around 4 THIN strips of steak. (If you must do this step yourself, put the steak in the freezer for a bit – it will make it easier to slice.)
4 or 5 strips of bacon
1 onion chopped
Dill pickle slices (whole dill pickles quartered if necessary)
Prepared mustard
1 cup red wine
1 cup water
2 T to 1/4 cup Worcestershire Sauce
2 T butter or margarine or canola oil
*Maggi or Kitchen Bouquet may be added to deepen color if desired.

Pound each 1/4″ steak slice with a meat tenderizer mallet. (This is a great stress reliever.) Place each strip flat and spread with the mustard. Sprinkle on some chopped onion. Next roll one slice of raw bacon around the pickle spear. Lay the bacon/pickle spear on top of the meat. Roll up meat strip and secure with toothpicks or butcher’s string. Do this for each strip of steak. Melt the butter or oil in a large skillet or dutch oven (preferably cast iron), and place rolled meat in skillet and brown on all sides. Add wine, water and Worcestershire Sauce. Bring to a boil, then reduce heat to simmer, cover and cook for about 2 hours. Use pan juice as gravy on Rouladen, mashed potatoes, soft dumplings, or noodles. (Maureen Williams – Note from Maureen – these “Rouladen” can literally be cut with a fork. It is pretty much a classic recipe but if it is served with mashed potatoes or soft dumplings, it is a very good dish for a “lary”. Heck, it’s a great recipe for anyone who appreciates German food!)

MANDEL BREAD

4 eggs
1 cup sugar
3/4 cup oil (Canola or oil of your choice)
1 cup potato starch
1 cup cake meal
1 tsp. salt (optional)
1 tsp. vanilla
1 cup chopped nuts (walnuts or pecans)
1 cup chocolate chips or raisins
(The cake meal, potato starch and chocolate chips are Kosher for Passover foods)

Mix eggs, vanilla, sugar and oil well. In separate bowl mix potato starch, cake meal and (salt). Add this mixture to the egg mixture. Add the rest of the ingredients. Preheat oven to 350 degrees. Spoon batter onto 2 greased and floured (cake meal) cookie sheets; 2 loaves each (leave space as batter will spread) Bake in 350 degree oven for 1/2 hour; slice in half inch pieces across the width and turn on sides. Bake at 375 degrees for 15 minutes. Let cool and remove from cookie sheets.
Carole Rabin

Dutch’s German Potato Salad

1 pound red potatoes, cut into 1/8-inch-thick slices (about 2 1/2 cups)
4 bacon slices, cut into 1/2-inch pieces
1/4 cup cider vinegar
1 1/4 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1/8 cup finely chopped fresh parsley

Steam potatoes, covered, 10 minutes or until tender. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving the drippings. Combine drippings, vinegar, sugar, salt, and black pepper in a large bowl; stir well with a whisk. Add the potatoes, onion, and bell pepper; toss gently to coat. Cover and let stand 1 hour, stirring occasionally. Add the bacon and parsley; toss gently. Then serve. Yield: 5-6 servings (serving size: 1/2 cup)
Dutch Helms

Lary Kitchen

Hi all,

I’ve had some slight swallowing difficulties for some time, dysphagia they call it. But I also love food, like to eat, and cook. So I have developed, or should say borrowed/adapted recipes that are relatively easy to swallow, yet still have good taste.

I am not talking only soft foods or soups, but foods that are succulent; unctuous even some times. That means no dry chicken dishes here. As a matter of fact, I really have a hard time with dishes made with chicken breasts, so I do not have lot of recipes using them, but when I do, it’s always a recipe where the chicken breast comes out moist.

I would like to offer up some of those recipes, and invite others to submit their own recipes that they have found enjoyable and easy for the Lary palate.

Scott Sysum
The Lary Kitchen

Note: The Lary kitchen was a section in the Forum.

Recipes from the Lary kitchen

Baked Garlic Lime Chicken Thighs

Here is a favorite chicken dish where I use chicken thighs instead of chicken breasts.
I found chicken thighs much more flavorful and hard to overcook and dry out. Plus I was on an oven baked chicken kick, so this was one of the dishes.

Serves/Makes: 2

Ingredients:
Juice of 2 limes
2 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1/8 cup olive oil
4 cloves garlic, finely minced (I use a garlic press)
1 teaspoon of hot sauce (optional) – I use Rooster Sauce or Sriracha sauce
salt and freshly ground pepper to taste
4 chicken thighs with skin and bones

Directions:
Combine lime juice, sauces, oil, and garlic in a large zip-lock style
plastic bag. Season chicken generously with salt and pepper
and add to the bag; seal carefully. Marinate chicken at least
2 hours at room temperature and up to 24 hours in refrigerator, turning several times.

Preheat oven to 425F.

Remove chicken from marinade (discard marinade) and arrange
skin side up in a shallow foil lined sheet pan
(I like to use the quick release foil to prevent sticking).

Do not crowd. Roast in upper third of oven until just cooked
through, 40 to 50 minutes. Turn thighs over halfway through the cooking.

Increase oven temperature to broil.
Set chicken about 4 inches from heat, skin side up,
until skin is crisp, about 1 to 2 minutes. Watch carefully so the skin doesn’t burn.

I usually serve over rice, and try to use all the pan juices as a sauce.

Creamy Cucumber Soup

From EatingWell: May/June 2007
A soup for Marlene. There’s no reason to only use cucumbers raw,
they are wonderful sauteed then pureed with avocado for a silken-textured
soup that’s good warm or cold. I like this soup warm.
Active Time: 35 minutes, Total Time: 35 minutes

Ingredients
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1 small onion, diced
1 tablespoon lemon juice
4 cups peeled, seeded and thinly sliced cucumbers, divided
1 1/2 cups vegetable broth, or reduced-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Pinch of cayenne pepper
1 avocado, diced
1/4 cup chopped fresh parsley, plus more for garnish

Preparation
1. Heat oil in a large saucepan over medium high heat. Add garlic and onion; cook, stirring occasionally, until tender, 1 to 4 minutes.
Add lemon juice and cook for 1 minute. Add 3 3/4 cups cucumber slices,
broth, salt, pepper and cayenne; bring to a simmer. Reduce heat and cook at a gentle simmer until the cucumbers are soft, 6 to 8 minutes.

2. Transfer the soup to a blender. Add avocado and parsley;
blend on low speed until smooth. (Use caution when pureeing hot liquids.)
Pour into a serving bowl . Chop the remaining 1/4 cup cucumber slices.
Serve the soup warm or refrigerate and serve it chilled. Just before serving,
garnish with the chopped cucumber and more chopped parsley, if desired.

Sauteed Panko Crusted Turkey Cutlets

These crusted, pan-sauteed turkey cutlets are very flavorful on their own
but they also are a great partner to tomato sauce, sauteed mushrooms, or any cooked vegetable that has lots of flavor. Once cooked, these cutlets can also be sliced into wide strips and added to a Caesar or other green salad.

Turkey is both economical as well as low in fat. Many grocery stores sell fresh turkey breast cutlets (4 to a package). You could easily do this recipe
with chicken breasts or pork chops but make sure that you first pound them down to 1/4 inch thickness before proceeding. I ll get to those later.

This is a marginal food for me to eat, after cooking I have to cut the
cutlets into small pieces and drink a little fluid (red wine?) after each bite.

Serves 4
Ingredients
4 turkey cutlets, about 1/4 inch thick
1/2 cup all purpose flour
1 – 2 eggs, beaten
1/2 cup panko (Japanese bread crumbs); you may need more depending on the size of your cutlets
4 tablespoons finely grated Parmesan or Pecorino-Romano cheese
4 tablespoons extra virgin olive oil
2 tablespoons unsalted butter

Procedure:
1. Place the flour, beaten eggs, and panko each into their own wide shallow bowl or baking dish (you’re setting up an assembly line of coatings).
2. Add the grated Parmesan or Pecorino cheese to the panko and use a fork to gently combine so that you have a panko/cheese mixture.
3. Wash and pat dry the cutlets with a paper towel. Season the turkey cutlets with salt and pepper.
4. Working with one cutlet at a time, place a cutlet first in the flour, turning it to coat completely; shake off the excess.
5. Dip the flour-coated cutlet into the beaten eggs, letting any excess drip off.
6. Finally, place the egg-coated cutlet into the panko/cheese mixture,
turning it and pressing the crumbs into the turkey to coat evenly.
7. Repeat with the other 3 cutlets. Lay them on a plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes (this helps the coating adhere).
8. In a large fry pan or saute pan (12″ to 14″, large enough to hold all 4
cutlets at once) over medium heat, heat the olive oil and butter until
the butter foams.
9. Place the turkey cutlets into the pan and cook slowly over medium low heat until golden brown, about 5 to 6 minutes a side. Keep the heat at a low enough level so that the surface of the coated cutlets doesn’t burn before the turkey has fully cooked.
10.Turn and cook the other side, again for 5 to 6 minutes.
11. Remove from the fry pan and serve.
The cooked cutlets can be kept in a warm (325F) oven for about 10
minutes before serving.? Don’t keep there too long, however, because while
the surface will stay crunchy, the meat will dry out.

Smothered Green Beans

Prep Time: 20 Minutes; Cook Time: 2 Hours Ready In: 2 Hours 20 Minutes
Servings: 4

And yes I also cook side dishes beside rice.
Bacon, garlic and onion make this green bean dish delish.
Since I have a lot of green beans in my garden,
and I saw them on sale at the grocery store, I decided to try this dish.
The brown sugar added a unique sweetness.

Ingredients:
4 slices thick sliced bacon, cut into 1 inch pieces
2 cups fresh green beans, trimmed and snapped
1/2 large onions, chopped
2 cloves minced garlic
1 cup chicken stock or water
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
salt and pepper to taste

Directions:
1. Heat a large skillet over medium heat. Add bacon, and cook until browned, but not yet crispy. Push bacon to the sides of the skillet and
add the onions and garlic to the bacon grease. Cook and stir until onions
are barely translucent. Stir in the green beans, and cook for 15 minutes,
stirring occasionally.
2. Pour in the chicken stock or water, and mix in the brown sugar, Worcestershire sauce, salt and pepper.
Simmer over low heat uncovered until water has evaporated and
green beans are tender, about 1 hour

Pork Wiener Schnitzel

Total time: 45 minutes
Wiener Schnitzel is a very simple dish to make. Schnitzel is a traditional Austrian dish
consisting of an escalope coated in breadcrumbs and fried.
Escalopes are pieces of boneless meat which have been thinned out using a mallet or rolling pin. By thinning out the meat, it cooks more quickly, which is helpful when preparing fast meals.

I always thought it was made with veal, but as I found out it is more of a process than a particular type of meat. It can be made with pork, as I describe here, or even chicken, turkey, and beef (though its not called wiener schnitzel then).

A simple dish, frying in both oil and butter improves the taste and the golden brown color.
The key is a crisp, grease free crust surrounding the tender pounded meat.
A spritz of lemon juice at serving time yields a simple yet tasty dish.

Pork, chicken or turkey, pounded thin and fried are one method I use to allow me eat with minimal swallowing difficulties.

Servings: 6
Ingredients
6 pork loin cutlets or chops (I find the thin cut, boneless chops work the best here)
2 cloves garlic, peeled and cut in half
Salt and pepper to taste
2 eggs
1 cup all purpose flour
2 tablespoons milk
4 cups fine, dry bread crumbs ( I use a mix of panko bread crumbs and dry bread crumbs)
1/4 cup oil
2 tablespoons butter
Lemon

1. Heat the oven to 200 degrees. Trim any fat or sinew from the rim of the cutlets.
One at a time, flatten the cutlets: Place the meat between sheets of plastic wrap or inside a 1-gallon plastic bag; pound the cutlet with the smooth side of a meat pounder or a rolling pin to an even thickness of less than one eighth inch.
Repeat with remaining cutlets. Rub each piece of pork with the cut side of
garlic and then season lightly on both sides with salt and pepper.
2. Start the breading process: Place the flour on a plate, beat the eggs and milk until smooth in a wide bowl, and place the bread crumbs on a plate or in a wide bowl.
3. Dip a cutlet in the flour, lightly coating each side and shaking gently to remove any excess. Repeat with remaining cutlets. Dip a floured cutlet in the egg mixture and use your fingers to wipe away any excess. Place the cutlet in the bread crumbs and scoop more over the top, pressing firmly so the bread crumbs stick to both sides. Repeat with remaining cutlets. Set aside the cutlets on a plate or wax paper or on a wire rack over a pan for at least 15 minutes to allow the coating to set.
4. Heat the oil and butter in a wide skillet over medium high heat until hot.
The butter should be hot enough for the pork to sizzle on contact, but not so hot that it browns. Cook the cutlets until golden brown on one side, 2 to 3 minutes, then turn gently and brown on the other side, another 3 to 4 minutes.
Don’t crowd the pan; you will probably be able to cook only 2 cutlets at a time.
As the cutlets are done, put them on platter and keep them warm in the oven while you fry the rest.
5. Serve the cutlets immediately, with a piece of lemon to squeeze over.

Another Cucumber Salad with Sour Cream or Yogurt

I am growing cucumbers this year, an asian variety.
They are at least a foot long and not too full of seeds.
I did seed the one I used for the salad tonight as it was a bit overgrown but if I stay on top of them, the seeds are very fine and small.

Ingredients
1 to 1.5 pounds of cucumber, peeled, seeded, and thinly sliced
1/2 cup sour cream or yogurt (I like Greek yogurt)
2 Tbs lemon juice, preferably freshly squeezed
a pinch of cayenne pepper (I use old bay seasoning)
salt and pepper to taste
1/4 cup chopped fresh dill or parsley ( I used parsley but sprinkled some dried dill as well)

If your cucumbers are seedy, peel them slice them lengthwise and then scrape the seeds out. Slice thinly.

Mix the sour cream, lemon juice, cayenne and salt and pepper.
Toss the sour cream dressing with the sliced cucumbers and chill
for an hour or two or serve right away

Salade de concombres a la creme fraiche

OK, so its cucumber salad and yogurt.

Simple and tasty.

Ingredients:
2 cucumbers
1 cup creme fraiche (I substitute Greek style yogurt)
1 tablespoon lemon juice
2 pinches of salt
1 pinch of pepper

Procedure:
Slice the cucumbers in 1/8 inch slices (a food processor is great for this).
If you are using garden cucumbers, you will want to peel them and remove the seeds before slicing.

Place the cucumber slices in a bowl and toss with the lemon juice, creme fraiche or yogurt, and salt and pepper. Serve cold.

Makes 4 servings.

Cucumber Salad with Onions and Peppers

It came from an old Mennonite cookbook.
Sometimes I add sliced tomatoes as well.

Ingredients:
2-3 cucumbers, peeled and thinly sliced
1/2 cup green peppers, chopped (optional)
1/2 cup sliced onions
1 cup water
1/4 cup vinegar
2 tsp salt
3 Tbs sugar

Procedure:
Mix the cucumbers, green peppers and onions in a small bowl.
Mix the water, vinegar, salt and sugar in a small bowl and then
pour over the cucumber mix. Refrigerate at least an hour before serving

Cucumber Salad with Sour Cream

A simple cucumber salad.
Ingredients:
3 small cucumbers, peeled and sliced thin
1/2 cup sour cream
2 Tbs lemon juice
2 Tbs vinegar
2 Tbs sugar
1/4 tsp salt
2 tsp dried dill

Procedure:
Mix all the ingredients together and chill an hour or so before serving.

Lime Lemon Garlic Marinated Lamb Chops

I have a problem swallowing beef. But I have found, for me at least,
I can swallow lamb much easier. Not being a big lamb fan, I do like lamb rib chops, frenched, or lamb loin chops, which look like mini T bone steaks. I prefer the rib chops, because I find them a little easier to eat.

I also use a lamb shoulder steak instead of the chops, because they are cheaper, though lamb shoulder steaks have more gristle and are somewhat harder for me to eat.

2005, Ellie Krieger, slightly modified.
Prep Time: 15 min; Inactive Prep Time: 1 hr 0 min; Cook Time: 8 min
Level: Easy Serves: 2 servings

Ingredients
1 tablespoon olive oil
1 lime, juiced
1/2 lemon, juiced (about 2 tablespoons)
2 tablespoons finely chopped fresh oregano leaves,
or 2 teaspoons dried oregano or use dry italian seasoning mix
4 cloves minced garlic
2 green onions, diced
Splash of Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (4 ounce) lamb rib or loin chops

Directions
In a small bowl stir together the first 7 ingredients.
Put the lamb chops in a sealable plastic bag and pour the marinade over them.
Move the chops around in the bag so the marinade coats them well.
Marinate for 1 hour at room temperature.
Move them around occasionally to distribute the marinade.

Grill the lamb chops 3 to 4 minutes per side over direct heat for medium rare or

Broil them about 4 inches from broiler Using a quick release foil lined baking sheet.
Broil the chops for 3 to 4 minutes per side for medium rare.
First broil on one side for 4 minutes, then turn and broil on other side 4 minutes, then to try to keep the smoke down, remove and reserve as much of the pan juices as you can. Then turn once more and broil 1-2 minutes more to get a good char.

Then I poor the reserved pan juices on top of the chops

Panko Coated Chicken Schnitzel

Makes 4 servings.

Another schnitzel type preparation, this time chicken breasts. Or is it chicken milanese? A chicken breast that has been butterflied and lightly flattened out, dipped in beaten egg, then into a breadcrumbs and fried in butter.
Either butterfy the breast or just cut in half

Ingredients

1 cup flour
3 eggs, beaten
2 cups panko
4 skinless, boneless chicken breast halves (about 6 ounces each), butterflied and
pounded 1/8 to 1/4 inch thick
Salt and freshly ground pepper
1/4 cup canola oil
6 tablespoons butter
2 teaspoons capers
2 tablespoons lemon juice
1 tablespoon chopped parsley

Directions

Set the flour, eggs and panko in three separate shallow bowls. Season the chicken cutlets with salt and pepper. Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko, pressing lightly to adhere.

In a 10-12 inch skillet, heat 1/4 cup of the canola oil and 1 tablespoon butter. Add as much chicken as will fit, without crowding, and cook over moderately high heat, turning once, until golden and crispy, about 3 minutes. Transfer the chicken to a paper towel lined baking sheet and sprinkle with salt. Repeat with remaing chicken cutlets.

Meanwhile, in a small saucepan, melt the remaining butter and cook over moderately high heat until browned and nutty, about 4 minutes. Stir in the capers, lemon juice and parsley; spoon over the chicken and serve.

Breaded Angry Shrimp with Tuscan White Beans by Progresso.

4 Servings

Ok, its from Progresso. I really just like the angry shrimp, the panko bread crumbs make it crunchy. So I usually don’t make the beans or the
lemon peel basil sauce. I find I can swallow shrimp rather easily.
Also this reheats in the microwave rather well without becoming to soggy.

Ingredients:
Bean Mixture
1 can (19 oz) Progresso. cannellini beans, drained, rinsed
2 tablespoons extra virgin olive oil
3/4 cup Progresso chicken broth
1 tablespoon lemon juice
1 tablespoon chopped fresh Italian (flat leaf) parsley

Coating Mixture
1 cup all purpose flour
4 1/2 teaspoons California chili powder
1 tablespoon coarse sea salt (gray salt)
1 teaspoon freshly ground black pepper
1 egg
1 cup Progresso panko crispy bread crumbs

Shrimp Mixture
16 large uncooked shrimp, peeled (tail left on), deveined
1/4 to 1/3 cup extra virgin olive oil
4 cloves garlic, thinly sliced
1 small serrano chile, thinly sliced
1 cup fresh whole basil leaves
1 1/2 teaspoons grated orange peel
Additional extra-virgin olive oil

Directions:
1. In small saucepan, heat beans, 2 tablespoons olive oil and the chicken broth to boiling.
Reduce heat to low to keep mixture warm.
(Lemon juice and parsley will be added later.)

2. In small bowl, mix flour, chili powder, 1 tablespoon salt and 1 teaspoon pepper.
In another small bowl, beat egg lightly. In third small bowl, place bread crumbs.

3. Coat shrimp with flour mixture, shaking off excess; next dip shrimp into egg and then coat with bread crumbs. In 10 inch skillet, heat 1/4 cup of the oil over high heat. Add shrimp to skillet in single layer. (Do not toss or move shrimp.)
Cook about 3 minutes. Turn shrimp over; cook until browned.
Remove shrimp from skillet to cookie sheet.

4. Add garlic to hot oil in skillet; cook and stir until light brown, adding more oil if necessary. Add chile; cook until soft.
Carefully add basil (water in skillet will pop). Cook 45 to 60 seconds or until crisp.

5. Meanwhile, stir lemon juice and parsley into bean mixture in saucepan;
season to taste with additional salt and pepper.

Teriyaki Chicken Thighs

2005, Ellie Krieger, All rights reserved

Simple, easy, and tasty teriyaki chicken thighs.
Plus you own home made teriyaki sauce.

Ingredients
1/4 cup low sodium soy sauce
2 tablespoons brown sugar
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 garlic cloves, crushed with a garlic press or minced
1 teaspoon finely grated fresh ginger
1/4 teaspoon red pepper flakes
2 pounds skinless chicken thighs
2 teaspoons sesame seeds

Directions
Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper
flakes and stir until the sugar dissolves.
Transfer to a resealable plastic bag and add the chicken.
Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour.
The chicken can be marinated for up to 4 hours.

Heat the broiler to high.
Arrange the chicken on a broiler pan skin side down and broil until
brown and crispy, 8 to 10 minutes. (I use quick release foil on a sheet pan)

Flip the chicken and broil until almost cooked through,
about 8 minutes longer. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.

Buffalo Potatoes

Recipe courtesy of Marcel Langlias, ChefCorporate Chef, Quest Services
Savory Buffalo Potatoes are baked, not fried, and deliver a high dose
of flavor without a lot of fat.

Ok I dont use the instant flake mashed potatoes, and I cook them on a sheet pan covered with quick release foil.

Yield: 4 – 6 Servings
Estimated Cost per Serving: .75

Ingredients

4 large Idaho potatoes, peeled, each cut in 6 wedges
1/4 cup olive oil
1/2 cup dry Parmesan cheese
1 cup instant flaked mashed potatoes
2 teaspoons Old Bay Seasoning
1 pinch cayenne pepper
Cooking spray
1 teaspoon salt

Directions

1.Blanch potato wedges in salted water. Drain. While hot,
toss with 1/4 cup olive oil.
2.In bowl, mix cheese, flaked potatoes, Old Bay Seasoning and pepper.
Toss with warm potatoes to coat well.
3.Spread potatoes on pan sprayed with coating.
4.Bake at 450F, 18 to 20 minutes or until cooked through.
5.Season with salt.
6.Serve with Marinara, Bolognese or Blue cheese sauce, if desired.

Salads

Registered Dietitian & Holistic Nutritionist Karen Bishop, RDN 205.915.0474 www.karenbishop.net. This recipe is one of her special favorites

Karen’s Confetti Slaw

This slaw is an artful combination of purple, orange, green and white. It is one of my favorites at my Thanksgiving table and Christmas table. It is sure to get oohs and ahhs at your holiday table. I make it regularly and enjoy the colors and flavors often! I combined several recipes and added a few touches of my own. When one of my students, Sally, made this, she added the turmeric, more feta and more olives… with awesome results. This version reflects Sally’s finishing touches, which is my favorite! Those who consume dairy can top it with a bit of feta cheese.

1 small head red cabbage, chopped (about 3 cups)
1 small carton grape tomatoes
2 carrots, grated coarsely
1 cup sliced pimiento-stuffed olives (Some people like to use more.)
1 small onion, chopped and blanched for 1 minute (about ¼ cup), drained. Cool them in the freezer while you prepare the remaining ingredients
½ cup chopped cilantro, plus a few sprigs for garnish
Optional: garnish with slices of red, yellow and green bell pepper.

Cumin Dressing:

1/2 cup cold/expeller pressed mild vegetable oil, such as sunflower, safflower, almond or grape seed oil
3/8 tsp. turmeric
¼ cup red wine vinegar (Those who have yeast overgrowth in their gastrointestinal tract may wish to avoid vinegar and substitute lemon juice.)
1-1/8 teaspoon sea salt You may use a sodium-free salt substitute (available at grocery stores) if you are not taking a high blood pressure medicine that causes your body to hold onto potassium (called potassium-sparing) since these products are potassium chloride. Ask your physician or pharmacist is any of your medications fall into this category.
1 teaspoon. ground cumin
2 dashes black pepper
2 small cloves garlic, crushed or ½ teaspoon garlic powder
This salad remains crunchy in the refrigerator even when tossed with the dressing. Remix it after it marinates and chills for a few hours.

Fond Memories of Salad Times

Here are some favorites cold salads of mine. The tuna version of the mac and cheese recipe came from my mother before the days of whole house air conditioning. It was on the side of the box and called “Seaside Salad” or somesuch. She’d make the salad before she left for her office in the morning. After work, when my father got home, she’d pack it in a cooler and we’d go to a local park for an outdoor picnic dinner. They’d bring a long loaf of crusty bread, some mayo and cold beverages. After dinner, I’d play in the park and they’d sit and talk. Fond memories 🙂

On to the basic recipe with it’s variations!
For all of these salads, start early in the morning before it gets too hot to cook. 😉
Place the finished salad in the fridge in a covered bowl (metal bowls work well).
An hour or so prior to serving, place the dinner plates in the refrigerator.
Serve cold (over lettuce if desired).
Accompany with bread or rolls.
To add more moisture to the mixture, stir in mayonnaise just before serving.

Macaroni Pasta Salad

(serves 2 or 3)
1 box Kraft Mac and Cheese (original flavor or your favorite brand)
2 or 3 stalks of celery
1 cup frozen peas
1/2 medium yellow or red onion
plus either:
1 or 2 cups cooked ham/chicken (cut into cubes or slices to a comfortable size)
or 1 can solid white tuna (I use the small can unless I’m adding more pasta)

Prepare the mac and cheese to box instructions.
While the macaroni is boiling, chop the celery and onion to a size you like.
Defrost the peas in the microwave for 1 to 2 minutes. (We’re not trying to cook them, for table service, just get them less frozen. They will defrost completely while the salad cools.)

When the mac and cheese preparation is finished, add the rest of the ingredients.
Stir thoroughly and chill.

Instead of adding mayonaise
A variation on this theme is to add the Betty Crocker Suddenly Salad(TM) mixes (or your favorite brand) with some additions:

-Ranch and Bacon variety with ham
-Creamy Italian with chicken or tuna (canned chicken or left over cooked chicken)
-Chipoltle Ranch also goes very well with chicken – if you like things spicy, replace the mayo called for on the box with chipotle salad dressing.

These recipies can be extended to larger sizes by adding your own pasta to the mix. Find similar shaped pasta at your grocer and add a additional pasta when boiling to suit the size meal you want. Be sure to adjust the other ingredient amounts to balance.
Just don’t add too much pasta or the spices will become to diluted.
Loyd Enochs

Cucumber Salad with Sour Cream

Ingredients:
3 small cucumbers, peeled and sliced thin
1/2 cup sour cream
2 Tbs lemon juice
2 Tbs vinegar
2 Tbs sugar
1/4 tsp salt
2 tsp dried dill
Procedure:
Mix all the ingredients together and chill an hour or so before serving.
Scott Sysum -The Lary Kitchen

I am growing cucumbers this year, an Asian variety. They are at least a foot long and not too full of seeds. I did seed the one I used for the salad tonight as it was a bit overgrown but if I stay on top of them, the seeds are very fine and small.

Another Cucumber Salad with Sour Cream or Yogurt

Ingredients:
1 to 1.5 pounds of cucumber, peeled, seeded, and thinly sliced
1/2 cup sour cream or yogurt (I like Greek yogurt)
2 Tbs lemon juice, preferably freshly squeezed
a pinch of cayenne pepper (I use old bay seasoning)
salt and pepper to taste
1/4 cup chopped fresh dill or parsley ( I used parsley but sprinkled some dried dill as well)
If your cucumbers are seedy, peel them slice them lengthwise and then scrape the seeds out. Slice thinly.
Mix the sour cream, lemon juice, cayenne and salt and pepper. Toss the sour cream dressing with the sliced cucumbers and chill for an hour or two or serve right away.
Scott Sysum – The Lary Kitchen

OK, so its cucumber salad and yogurt. Simple and tasty.

Salade de concombres a la creme fraiche

Ingredients:
2 cucumbers
1 cup creme fraiche (I substitute Greek style yogurt)
1 tablespoon lemon juice
2 pinches of salt
1 pinch of pepper
Procedure:
Slice the cucumbers in 1/8 inch slices (a food processor is great for this). If you are using garden cucumbers, you will want to peel them and remove the seeds before slicing.
Place the cucumber slices in a bowl and toss with the lemon juice, creme fraiche or yogurt, and salt and pepper. Serve cold.
Makes 4 servings.
Scott Sysum -The Lary Kitchen

It came from an old Mennonite cookbook. Sometimes I add sliced tomatoes

Cucumber Salad with Onions and Peppers

Ingredients:
2-3 cucumbers, peeled and thinly sliced
1/2 cup green peppers, chopped (optional)
1/2 cup sliced onions
1 cup water
1/4 cup vinegar
2 tsp salt
3 Tbs sugar
Procedure:
Mix the cucumbers, green peppers and onions in a small bowl. Mix the water, vinegar, salt and sugar in a small bowl and then pour over the cucumber mix. Refrigerate at least an hour before serving.
Scott Sysum – The Lary Kitchen

From: “Vegetables”, by James Peterson. Found on Amazon

Fennel & Mushroom Pasta

This can be served warm or chilled as a salad.
1 small fennel bulb
2 tablespoons olive oil
1 pound mushrooms sliced
1 cup heavy cream
3 tablespoons balsamic vinegar
3 tablespoons finely chopped fresh basil, mint, or parsley
1 pound pasta
1. Sauté cut fennel in olive oil over medium heat for about 10 minutes.
2. Add sliced mushrooms and cream to the pan and simmer for about 10 minutes.
3. Remove from heat and let cool for about 15 minutes.
4. Stir in vinegar, chopped herbs, chopped fennel fronds, and salt & pepper to taste.
5. Toss hot pasta with sauce in a mixing bowl.
6. Enjoy!
Elizabeth Finchem – The Lary Kitchen

Deserts

Chocolate Malt cupcakes

1 1/2 cups Original Bisquick® mix
3/4 cup granulated sugar
1/3 cup unsweetened baking cocoa
1/4 cup chocolate-flavor malted milk powder
2/3 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla
2 eggs
Frosting:
2 tablespoons chocolate-flavor malted milk powder
2 tablespoons milk
2 cups powdered sugar
1 tablespoon unsweetened baking cocoa
1/4 cup butter or margarine, softened
1. Heat oven to 400°F. Line 16 regular-size muffin cups with paper baking cups. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Spoon evenly into muffin cups.
2. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Cool completely, about 30 minutes.
3. In medium bowl, stir together malted milk powder and milk; let stand 5 minutes. Add remaining frosting ingredients; beat with electric mixer on medium speed 1 to 2 minutes or until smooth. Spread frosting over cupcakes.
High Altitude (3500-6500 ft): Heat oven to 375°F. Bake 13 to 18 minutes.
Marlene Haynes

Eating Problems

HINTS for those who eat slowly

Keeping Food Hot for Slow Eaters: Many of us eat very slowly and hot food becomes cold and unappetizing before we have finished eating. Here are some clever ideas from our members for keeping food hot.

1. If it takes you so long to eat that your food gets cold, try the Heat Magic Microwaveable Plate. It works great.

2. Look in baby sections of stores. There used to be dishes available that you put hot water in the bottom section and the food sat in the plate section on top.

3. Some restaurants serve hot metal platters on wooden insulators (to keep from burning the table)

4. Pottery bowls and plates and cups tend to be thicker than store bought ones and thus they have more mass. the more mass something has, in general, the more heat it holds and the longer it holds the heat. Remember that pottery can get VERY hot — so use pot holders.

5. You can have one plate fit inside another one — so it fits like a lid. Fill the bottom plate with the kind of fish tank gravel you find at an aquarium store, heat it up, then set your heated plate on top of that other plate and the gravel in it will act as a radiant mass and keep the plate above it warm longer. Gravel won’t spill as easily water.

6. Heating any plate first under hot water – or a nanosecond in the oven if you have baked the meal – or even putting a wet plate in the micro for a quickie – at least keeps things hot until they arrive at the table, and warm for a bit thereafter.

7. Caution. I can understand how undesirable it is to eat luke warm food unless you have had the experience I had. I was once proudly served some real nice hot food. My wife was about to burst a button at her achievement until I took a bite and quickly spit it out all over the plate. It was then I realized I had no feelings in my mouth or on the left side of my face. I burnt my tongue quite badly and from that day on, I have opted for the luke warm food. For me, it is the safest way to eat.

8. Another obvious solution is to keep food in larger containers, perhaps on hot-plates or even on the stove, and take smaller portions. Finish the small portion, and then take a second portion.

9. A microwaveable heating pad to sit your plate on could serve this purpose of keeping food warm.

Something stuck in your throat?

Because the esophagus is smaller or sometimes has a stricture, a number of us have had food caught in that area.  Being neck breathers, it doesn’t cut off our air supply but, if you can’t get it “down” or “up and out”, it can be uncomfortable and might necessitate a trip to the ER or your doctor’s office.  Here are some methods recommended by our members

1.  Yesterday I got something caught in my esophagus. (which I had reconstructed due to a stricture) Anyway, I wasn’t able to swallow anything. Whenever this has happened before, I have been able to dislodge whatever was caught but, yesterday, I wasn’t able to. I called my doctor’s office and spoke to his assistant. She suggested that I mash up banana and then drink water — and it worked. I thought that this was worth sharing with the group. Needless to say, I will always keep bananas in the house.  (Rita in NJ)

2.  I want to add another tip,take a small piece of bread, without crust,chew it well and it works too. (Marianne Peereboom)…[Ed. note: Several people commented that bread was one of the problems for them.]

3.  I have a TEP and several times I have had to occlude the stoma and just blow.  That can be enough to dislodge a pill or a bite of food stuck above the level of the prosthesis or even one that covers it. 
Pat W Sanders

Food and Adapting – from our members

1. I am a slow eater. I chew, swallow, and enjoy but, at home, if I make a large salad with mixed raw veggies, nuts, greens, some fruit and left over chicken, I prop up a book and read for an hour while I eat. I have to take my time. I find ways to adapt to this because I am so grateful that I can eat regular foods, even if slowly. Foods are disappearing from my list gradually. For instance, raw carrots are now cooked unless they are chopped well, but I can get carrot juice if I want the health benefits of eating raw carrots.

Alas! In a restaurant, I am at the table just a little bit too long for the server to like it and if I am eating with others, I order something that goes down easy because, when I look up and see others with clean plate and a waiter hovering to take away the empties, I might as well pack it up. I am not just looking at the menu for “soft” foods but easier to eat foods that are not dry. No matter how many sips of water I take, foods that are cooked with moisture go down easier for me than dry ones. For instance, noodles slip and slide compared to rice, unless it has a gravy.

Many laryngectomees have surgery or radiation making it difficult to swallow because of a narrowed esophagus but some larys have lost molars to radiation or age so the swallowing might be easy but you can’t chew it well. Somewhere in one of my cabinets, I have a small, individual service size, food chopper. I need to find that and try some favorite foods in it. It adds another step to preparation but it might help when I have a craving for pot roast, which can require more chewing even if cooked to tenderness.

If you are having any difficulties along this line, please remember that we have a section in our Library on the website called Food, Nutrition, Recipes. You will find hints in there as well as some easy ways of cooking soft foods. http://webwhispers.org/library/food-nutrition-recipies.asp.

Choose to read about Soups, Soft Foods or Crock-Pot Recipes, along with others. Maybe it will help you and me to adapt to new ways.

Article from Whisper on the Web, Dec 2009
Pat W Sanders

2.I have had an occasional problem with swallowing, but its typically because I got too greedy and tried too large a bite or was trying to swallow too quickly in order to answer a question from some one at the table. My take on easier swallowing is to eat smaller bites, chew more thoroughly and have a glass of liquid always available.

Early on, I had a problem with swallowing and sandwiches made with store-bought white bread. I discovered that toasting the bread makes all the difference in the world to easy swallowing. I also have found that sandwich bread made with grains are easier to swallow even without toasting. I don’t know why, but I’m sure there is a simple reason. Nowadays, I just am careful to read the menu and ask questions.

My surgeon also reminded me that gravy is my friend; it acts as a lubricant for the esophagus. I’ve discovered that applesauce and cranberry sauce also work quite well (depending on where you live, cranberry sauce can be difficult to find outside of the Thanksgiving and Christmas holiday season).

Pot pies are a great option in colder seasons; when I am home in warmer weather, I make pasta salads in the morning and keep them in the refrigerator until dinnertime. You will find those recipes under the salad section.

Loyd Enoch

Taking Food Home

1. I could have written the article on Food & Adapting. At home I eat a “big salad” for dinner most of the time and it takes a good hour to complete.

I have learned a trick for eating out. When I order, I ask for a “to go box” to be brought with my food. If there is a liquid, I also ask for an appropriate container. I decide what I think I can eat in 20 minutes and put the rest “to go”, setting it off the table. I get finished at the same time as my dining companion(s), enjoy a cup of coffee and have room for a shared dessert.

That way I never feel rushed or like I’m holding someone up. For some reason this works much better than asking for a box when others are through eating. If I’m hungry, I eat the rest of the food at home or save it for lunch/dinner at my leisure. Just a share, Janna

2. I order Chinese at a little shop up the road, tell them I will eat my egg roll and soup there while they prepare and package my main dish to take home. Since I live alone, it is perfect for me to have a prepared dinner and I can eat on my own schedule. Pat

Easy-to-Chew Recipes

TheRibbon.com is an Alzheimer’s Caregiving Site

They have coded their recipes for:
Low Calorie
Low Fat
Low Cholesterol
Low Sodium
Easy to Chew
Quick and Easy

Suggestions from people who have swallowing problems or those who have feeding tubes

1. I have problems swallowing food (Big Time). I buy “Bob’s Red Mill” grained cereal, it is usually in a section by the health foods. I mix 4 or 5 of these together, just pick out your favorites, I use ground wheat, rice, flax seed, thick cut oats, and what ever else I can find to throw in there, mix it all up and cook over slow heat about 10 – 15 minutes. Put milk and sugar on there and it’s healthy and goes down really well. Marlene E. Snider

2. For those on a PEG tube. I know it seems like you will never eat again, but hang in there. Your time is coming. I had a PEG for almost six months and these are a few things I did to try to get by. Suck on stuff like chips and pretzels, it gives you the flavor, then spit it out. You can also use sugar free hard candy, but you have to spit out the juice. It sounds terrible but it got me through many cravings to eat. I would also pour different liquids in my tube. A soda or even a beer would do wonders. A burp was something to cherish after a while. Same as above, take a sip for the flavor and spit it out. Coffee, soups, just about anything that would go down the tube. Even your Ensure and stuff, take a sip, just remember “NOT” to swallow. Like I said, your time is coming. As long as you keep using the tube until your doctor says “lets try some soft foods first.” Steve Verngren

3. I just discovered a little trick to keep the syringe tips from slipping out of the feeding tube. I’m not on one but my wife is while she tries to recover from a couple of strokes. I’ve got her at home now. The syringes that were sent to me are the ones from Nestles and they have a shorter and fatter tip than the ones in the hospital. The tip kept slipping out of the tube and making a mess until I used my wife’s nail file to rough it up. The nail file that looks like it has diamond dust on it is the one I used. I just made a couple of passes all around the tip and now I really have to pull hard to get it out of the tube. Parnell Stratton

4. If you’re a laryngectomee with a post-operative or post-radiation eating, chewing, swallowing, or dry mouth disorders, I can heartily recommend a very helpful “cookbook” you might want to get and use. The title is: “THE NON CHEW COOKBOOK” – written by Dr. J. Randy Wilson of Glenwood Springs, CO. The book, which can be sampled and ordered “on-line”, has 200 recipes especially developed for those of us with the above eating problems.

Hints and Links

LINKS

Potato Recipes
Idaho Potato

Rice Recipes
http://www.campbellskitchen.com/recipes/simmered-italian-rice-60662

Pasta
I Love Pasta
Pick a category from:
30 minute
Beef and Lamb
Meatless
Pork
Poultry
Seafood
Super low-fat

Fun Recipes
https://topsecretrecipes.com/
Creating Kitchen Clones of America’s Favorite Brand-Name Foods

Talkin’ Turkey
Norbest
150 recipes using turkey

Kraft
http://www.kraftrecipes.com/
You can tell them what you have an hand (or what you are able to eat) and they will come up with a recipe. You can set up your own recipe box to keep on site.

Allrecipes
Real Recipes from Real People
All kinds of foods. Check out their soup section! Set up your own recipe box.

Nutrition in the Head & Neck Patient

Patients with cancer are at high risk for malnutrition, and those with primary tumors of the pharyngeal and hypopharyngeal structures in particular are among those most malnourished. Impaired nutritional status is associated with decreased quality of life and physical function. Commonly experienced symptoms before or after treatment include dysphagia, dry mouth, taste changes, trismus, nausea, mouth sores, and decreased appetite. These symptoms can greatly affect oral intake and ability to maintain adequate nutrition and hydration. However, early nutrition intervention in relation to these symptoms can help improve patient outcomes as well as physical function and quality of life.

Weight maintenance as well as maintenance of lean muscle mass are key goals in nutrition intervention during and after cancer treatment. In order to increase dietary intake, alterations in food and fluid temperature, changes in food texture and consistency, and increased frequency of meals and snacks may be warranted. If nausea is present, small, frequent high carbohydrate meals may be beneficial in helping to alleviate this symptom. The addition of ginger flavored lozenges as well as warm ginger tea may also be an effective strategy. Avoiding foods with strong smells and cooking in well-ventilated areas may also help with nausea.

If mouth sores are present, acidic foods or extreme food temperatures are typically not well tolerated. If there is no dysphagia, sometimes the use of a straw with beverages to help bypass the mouth sore itself can be effective. Dry mouth can be alleviated with sugar-free candies or gum, alcohol-free mouth rinses, or sipping on water throughout the day. There are a few artificial saliva sprays and gels that may also be beneficial. It is always important to maintain good oral care even if your primary means of nutrition is not orally (ie. tube feedings).

Oftentimes, supplementation with oral nutrition shakes or high calorie, high protein foods is warranted when oral intake begins to decrease. However, oral nutrition shakes should always follow oral intake of solid foods as to not replace the meal itself. Increasing intake of high calorie foods to help maintain weight can be done in a healthy manner and does not need to consist of predominately junk or processed foods. The addition of foods such as avocado, nuts & seeds, nut butters, full-fat dairy products, eggs, lean meats, beans and legumes, and olive oil can help increase the calorie and protein content of a diet and offer the benefit of additional vitamins and minerals.

Physical activity can also play an important part in decreasing fatigue and weakness as well as maintaining lean muscle mass. Resistance training can greatly improve physical function and overall quality of life. The best strategy for encouraging exercise is to choose an exercise that is enjoyable.
Early nutrition intervention is key in preventing and minimizing nutritional deficits in patients with head and neck cancer. A multidisciplinary treatment team with early and ongoing nutrition intervention can help improve clinical outcomes and optimize quality of life.

Heather Duby Shepard MS, RD, LD, CNSC
Senior Clinical Dietitian
MD Anderson Cancer Center, Houston, TX

References: Isenring, E. Esophageal and Head and Neck Cancer. In: Marian M, Roberts, S. Clinical Nutrition for Oncology Patients. 1st ed. Sudbury, MA: Jones and Bartlett; 2010: 165-185.

Eating with Dysphagia

Speech@NYU, the online master’s in speech-language pathology from NYU Steinhardt and we have been working on a project to improve the eating experience for patients with swallowing disorders.

We have developed a cookbook of recipes created by masters students, during the school’s annual Iron Chef competition, to meet the needs of their real life clients. You can find ‘Dining with Dysphagia’ at this link:

https://speech.steinhardt.nyu.edu/dysphagia-cookbook/