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Recipes

Cranberry Nut Dressing

from "Special Diets for Special Kids" by by Lisa Lewis, PhD.

"I adore cranberries. Every November, when they first make their appearance in the grocery store, I buy enough to last the year. They freeze very well, and I love to throw them into applesauce and other dishes. I also like dried cranberries, which used to be hard to find but now are widely available. This recipe uses dried cranberries and nuts, and is a really nice change of pace."

Cranberry Nut Dressing
Ingredients:
1⁄2 cup celery, chopped
1⁄2 cup onion, chopped
1⁄4 cup CF margarine
1⁄2 teaspoon dried thyme
1⁄2 teaspoon dried marjoram
Salt and pepper (to taste)
6 cups bread (preferably GF English Muffins), cubed and toasted lightly
1⁄2 cup dried cranberries
1⁄2 cup nuts, chopped (preferably pecans or hazelnuts)
1⁄2 cup GF chicken broth
Directions:

1. Preheat oven to 325oF.
2. Sauté celery and onion in margarine, and remove from heat when tender.          Add herbs, salt, and pepper.
3. Place bread cubes in a mixing bowl, and add celery mixture, cranberries,            and nuts. Use enough broth to moisten well.
4. Bake mixture in a covered casserole for 30–45
Makes 4-6 Servings

Lemon Power Balls
from "Special Diets for Special Kids" by by Lisa Lewis, PhD. Enjoy

If desired, you can add 1–2 teaspoons of calcium powder to the mixture. The
sesame seeds add calcium.
Ingredients:
1 cup pitted dates, chopped
1 cup walnuts, chopped
3⁄4 cup white sesame seeds
1⁄4 cup fresh lemon juice
Grated zest from 2 lemons
1⁄2 cup unsweetened coconut flakes (optional)
Directions:

1. Process all ingredients (except coconut) in a blender or food processor.
2. Because this is a slightly sticky mixture, wet your hands first. Then, roll mixture into balls. If desired, roll balls in coconut.
3. Store in refrigerator.
Makes 6–8 servings

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