December 1999 - Recipes Reprints Issue

Dear Feingold Association Friends & Members,

In this last Newsletter of the Millennium, we are going to
reprint some of the best recipes of past issues

Members should also check the new Recipes Lists
in the Members Section. This is still under construction
and will grow with time.

In this issue:
[] General Holiday Notes
[] Thanksgiving Recipes - Reprint of Nov. 1999
      Aloha Bread
      No-Knead Overnight Refrigerator Rolls
      Linda's Aunt Katherine's Frozen Cranberry Salad
      Cranberry Sauce (easy, Stage Two)
      Yellowberry Sauce (Stage One)
      Shula's Stuffing
      Notes on Turkey
      Pumpkin Pie
      Stage One Fruit Salad
      Salad Dressing

[] Christmas Recipes -- Reprint of Dec. 1998
      Fruit cake
      Colored Sugar
      Pear Sauce

[] Kwanzaa Recipes -- reprint of Dec. 1998
      Coconut Chicken Fingers,
      Coconut Sweet Potato Casserole,
      Maple Flavored Syrup,
      Coconut Biscuits, other

[] Other recipe reprints from 1999
      Donuts (not really) from scratch
      Potato Starch Sponge Cake
      Better Butter (half the cholesterol)
      Cookie Crumb Pie Crusts
           - Regular, Gluten-Free, Cereal


(1) Remember to check your turkey -- many turkeys, both fresh
and frozen, are "pre-basted" and are injected with water and flavorings.
Look for "minimally processed" turkeys, and avoid turkeys with added
broths and flavors, unless it is listed as acceptable in the Foodlist.
*** more details on turkeys below ***

(2) When buying pretty candles for the table, make an effort to
get the kind that is not scented. These synthetic fragrances can
be as troublesome as synthetic food additives. Regardless, they
sometimes bother others and can ruin their enjoyment of your

[] Thanksgiving Recipes
      - Nov. 1999 Reprints

NOTE: For margarine and other
      prepared items, use an
      acceptable brand from the
      Feingold Association Food
      List & Shopping Guide

A delicious variation of banana bread
Page 3 in the Feingold Recipe Book
which is part of Program materials

1 C. butter or acceptable margarine
2 C. sugar
4 eggs
1 C. mashed banana
4 C. flour
2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
15 1/2 oz can crushed pineapple w/juice
1 C. coconut flaked (grate a fresh coconut
      or use an acceptable brand)

Preheat oven to 350
Cream butter and sugar
Add eggs and bananas
Mix until well combined
Sift and add flour, baking powder, soda and salt
Fold in pineapple with juice and coconut
Pour into 2 greased and floured 9 x 5 loaf pans
Bake 60 - 70 minutes until a toothpick inserted
in center comes out clean

Page 5 in the Feingold Recipe Book
which is part of Program materials

A Florida member wrote in asking for this recipe -- she
wrote: "I just moved to Florida from Virginia, and I cannot
find my cookbook....but I need this recipe for Thanksgiving
dinner! Please Help?! ...It works, the book is like my bible!!

Here it is:

No-Knead Overnight Refrigerator Rolls
1 pkg dry yeast
1 1/4 C warm water (not hot)
3/8 C butter or margarine, soft or melted
1/4 C sugar
1 egg, well beaten
4 to 4 1/4 C flour
1 1/4 tsp salt

SOFTEN yeast in warm water
ADD butter, sugar, egg, 2 cups flour and salt
STIR and beat until smooth, using electric mixer
if desired (I use a wire whip)
STIR in remaining flour with a spoon.
This will be a soft dough.
COVER tightly and store in refrigerator overnight
or until needed.

PUNCH down dough
SHAPE into rolls
PLACE in greased baking pan
(1/2 of the dough makes 9 dinner rolls in an 8 x 8 pan)
COVER with towel and let rise in warm place until
double in bulk (make sure towel will not touch the dough)
BAKE at 400 degrees for 15-20 minutes.
If desired, you may brush the tops lightly with melted
butter after removing the rolls from the oven.

(1) Cloverleaf rolls:
      Divide dough for each roll into 3 parts
      and roll into balls. Place the 3 balls
      into a section of a greased muffin pan.
      Let rise until doubled in size. Bake for
      10-12 minutes.

(2) You can also let the dough rise in a
      closed oven that is OFF instead of
      covering with a towel. If room temperature
      is too cold, put a pot or pan of boiling hot
      water in the bottom of the oven. If you have
      a pilot light, it will probaby be warm enough.

(3) You can coat the rolls either before or after
      rising with some oil or an egg yolk beaten
      with 1 Tb water. Sprinkle with sesame
      seeds or poppy seeds if you like. The yolk
      wash will make them stick on.


This recipe was sent in by one of our members. It
is a Stage Two recipe because of the cranberries,
but if you are ready to begin to try Stage Two, this
may be a nice beginning, since cranberries are usually
tolerated pretty well.

Linda writes:
This recipe original called for "Cool Whip". I had tried
regular whipped cream. It didn't stay mixed while the
salad froze. I always had large white hunks of whipped
cream. I found a recipe for stabilized whipped cream.
Now the salad has its original texture again.

8 oz. Cream Cheese
2 TBS Mayo
3 TBS sugar
1 20 oz can of crushed pineapple(drained)
1 can whole cranberry sauce (the whole-berry kind.
      About 1 1/2 cups if making it from scratch)
1 batch of stabilized whipped cream

COMBINE cream cheese, mayo, sugar, pineapple
and cranberry sauce with mixer.
FOLD in (by hand) stabilized whipped cream.
SPREAD into a 9 x 13 pan .
PUT in freezer for at least 24 hours.
REMOVE from freezer 1/2 hour before serving.
CUT into serving pieces.

Stabilized Whipped Cream
CHILL 1 cup whipping cream, beaters and mixing bowl.
SPRINKLE 1 Tablespoon cold water with 1/2 teaspoon
unflavored gelatin. Allow gelatin to soften about 5 minutes.
PLACE the container (of gelatin) in a pan in 1 to 2 inches
of simmering water; simmer until gelatin is melted.
While whipping cream, as it begins to thicken, add gelatin.

(Stage Two)

1 Bag cranberries (about 340 g)
1 C water (1/4 liter)
1 C sugar (about 200 g)

If you like this recipe, you can buy lots of
cranberries while in season, and freeze them
until ready to make the sauce.

WASH the cranberries
PUT in a small or medium pot with the water and sugar
BRING to a low boil, and simmer until the berries pop
MASH a little with a fork or a potato masher
Cook until you like it -- the longer you cook,
the smoother the sauce. If you want it very smooth,
mash it through a Foley Mill, or blend in a food processor
or a blender after it is cool.
CHILL until dinner.

(Stage One)
This is an alternative to cranberry sauce for the
Stage One Feingolder who must avoid cranberries.

[1] Smooth:
Take a can of crushed pineapple-in-its-own-juice
and blend until smooth with one envelope of
unflavored gelatine. Heat in a saucepan, stirring,
until almost boiling (well, until pretty hot -- you just
need to dissolve the gelatine). Refrigerate. This is
foamy, and very pale yellow, a little soft, but pleasant,
almost like a stiff pudding. You can use more
gelatine if you want it stiffer. Use 2 cups of pineapple
juice instead of crushed pineapple for a clear smooth
jello-like "berry" sauce. It is sweet enough without any
added sugar unless you like things REALLY sweet.

[2] Berry-ish:
Drain well a can of crushed pineapple, pouring the juice
into a little saucepan. Add enough water to make one
cup. Sprinkle on 2 packages of unflavored gelatine.
Heat and stir until dissolved (not long). Refrigerate.
This can be chilled in a loaf pan or a cake pan and sliced
for serving.

Oil to cover bottom of pan
1 Onion, minced or chopped
1 to 3 stalks celery, sliced crosswise
1 Carrot, grated coarsely
1 Handful of Parsley -- dry or chopped fresh
Mushrooms, sliced (optional, as many as you like up to 1 lb)
Salt & Pepper to taste
Garlic Powder to taste (optional)
Bread - about a loaf, cubed

SAUTE the vegetables in the oil until nicely limp.
ADD the bread and spices and mix in a big bowl
or right in the pan if there is room
ADD some water if needed, sprinkling on until it is
a little damp

When ready to stuff the bird, put in all that will fit
comfortably and fasten the legs.

If you have extra stuffing (or if you do not have a bird to
stuff but still want the stuffing), put it in a greased covered
casserole dish. You may want to add a little more water
if it seems dry. You can add a beaten egg or 2 and mix,
if you prefer. Put it in the oven at about 300 to 350 degrees for
a half-hour to an hour. It just needs to get hot and let the flavors

      (1) Use cooked white or brown
      rice instead of bread cubes.

      (2) Stage Two -- Add a big handful of
      raisins with the bread cubes or rice

      (3) Add a handful of nuts, bean sprouts,
      or just about anything you like. It is
      hard to hurt stuffing.


{} To defrost a frozen turkey, NEVER leave it out on the
counter to defrost. That is a good way to have spoiled
turkey, because the outside is warm while the center
is still frozen. The directions usually say to defrost
for several days in a refrigerator. If this is a problem, or
if it is still frozen when you are almost ready to start cooking,
put it in the bathtub or sink if large enough, and run COLD tap
water over it.

If you stuff your turkey, time it so that it is cooked about
the time you are going to eat it. Many turkeys have a timer
button that pops up to show when it is done. If not, check
to see if the drum sticks are able to be moved easily, and
the juice should run clear if you poke the breast with a fork.
If it is cooked well before dinner is served, do NOT leave on the
counter to cool for hours. (OK, my mother-in-law always did
this and everybody survived it, usually, but it is a dangerous
practice !!) Rather, get that stuffing OUT of the center of
the bird so it can cool and not spoil. Some people never
cook the stuffing in the bird, but only in a casserole on the
side, which is probably very wise.

How to cook the turkey? Some come with their own
directions. Or use your favorite recipe if all the ingredients
are acceptable. OR:

Sprinkle turkey inside and out with salt, black pepper, garlic
powder, and paprika (leave paprika off if you are on Stage One
of the Feingold Program as paprika contains salicylate.) If you
already stuffed it and forgot to put the spices inside, don't
worry -- it'll be just fine anyhow.

Smear the skin with some oil or melted butter which will
dissolve the spices a little and make it a prettier color when

Check your cookbook for the cooking time for the weight of
your bird and the method of cooking you're going to use. A
good rule of thumb is probably to allow about 30 minutes per
pound if small, but less per pound if over 10 pounds.

Cookbooks have various complicated rituals for cooking the
turkey .... breast down, breast up, covered with cheesecloth,
covered with aluminum foil, in a covered pan, not covered .....
Do what works for you. I'm lazy. I cook the bird at 325 degrees,
breast up, and I put some foil over the legs because they get
done first, and I put a loose "tent" of foil (a piece of aluminum
foil folded so there is a crease or bend in the middle)
over the breast for the first couple of hours. Then I take it off but
I put it back on if the breast looks too dark but the timer hasn't
popped up yet ... Of course, this means I have to baste the
turkey using a big spoon every now and again whenever it looks
"dry" ... but that is half the fun of making a turkey. Add a cup or
so of water if there are not enough juices in the pan. Don't singe
your eye-brows.


This is my recipe, and I confess I never measure
anything, but if using corn starch, use about 2 TB
corn starch for 1 1/2 or 2 Cups liquid, like it says
on the box. If using flour or whole wheat flour,
use about 1/4 cup flour to 2 cups liquid.

Pour your pan juices into a big measuring cup or bowl.
Spoon off some or all of the fat if there is a lot.
ADD water to get the volume you want
ADD soy sauce as part of the water (optional)
-- don't add salt if using soy sauce
DISSOLVE the corn starch or flour with a fork in a little cold
water and
ADD to the liquid
STIR over a low or medium heat for a couple of
minutes until it simmers and gets thick.
CORRECT for taste and texture by adding more
water, soy sauce, or thickener.

      (1) If you want more flavor, saute some chopped onion
      and/or sliced mushrooms in oil or in some the fat
      you spoon off the pan juices.

Use a can of plain mashed pumpkin. Do NOT use the "pie mix."
On the back of the can of mashed pumpkin is quite a good recipe,
which is acceptable on Stage One, except you would leave out the
cloves, which are Stage Two. After baking, if you like, decorate
the top with walnut or pecan halves (Check the Foodlist -- some nuts
have a preservative added.)

Heavy whipping cream, whipped with a wire whip or electric beater,
makes a nice whipped cream topper for the pie slices. You can add
a little sugar and pure vanilla to the cream for flavor.

There are also some nice pumkin pie recipes and pie crust
recipes in our new Recipe Section in the Members Section of our
web site. There are variations with and without eggs, milk, or
wheat. Check them out, if you are a member.

Cut up any combination of acceptable fruits such as:

Banana (slice)
Cantalope or other melon
Kiwi fruit (peeled)
Mango (peeled)
Pears, either fresh or canned (check the label)
Canned Pineapple Chunks or Crushed Pineapple
      with the juice
Extra pineapple juice or sweetened grapefruit juice
      if needed

(Stage One)

Check your Foodlist for acceptable brands of bottled
salad dressings.

Some people simply squirt lemon on their salad, and
others like oil and lemon squirted on. Still others like
vinegar and oil, which can be made with Heinz Distilled
Vinegar and a nice olive oil or other pure oil. Use 1/3 cup
of vinegar or lemon juice to 1 cup oil. Shake it up with any
spices and 1/2 tsp salt. Taste, adding salt, pepper, or sugar
to taste.

Mustard-Honey Salad Dressing
Prepared Mustard

Make sure to use acceptable Stage One brands of mustard and mayo.
Put equal amounts of each into a little bowl and stir until mixed.
That's all there is to it.

      -- Reprint of December 1998

FRUIT CAKE - Stage One

The Fruits:
Besides the artificial coloring in the cherries in commercial
and most home-made fruit cakes, some of the dried fruits
called for in most recipes are salicylate fruits.

For dried fruits, use dried papaya for a pretty red. Also use
dried pineapple and dried mango in any combination. Dried
pears can also be used and in fact their dark color when
not sulfited makes them a good substitute in all recipes
calling for raisins. Just cut them up. If you need fruits without
sulfites, see a local farmers market or health or natural food
store. Don't be shy about asking, and remember that "just a
little" can still trigger an asthma attack in a sensitive individual.

In the recipe, you may cut up the spears of papaya, or
just pour some batter in the pan, lay in some spears lengthwise,
pour in more batter, lay in more spears, etc. Much easier and
they get cut up anyway when you slice the cake.

The Nuts:
Any nuts you take out of the shell yourself are acceptable except
almonds, which are Stage Two (salicylate). Shelled, canned or
bagged nuts may be preserved with BHT or BHA which may not
be on the label. Check your Foodlist for acceptable brands.

Recipe: (one loaf)

3 cups dried fruits (see above)
1 cup chopped nuts
1 1/2 cups unbleached flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup shortening
2/3 cup brown sugar
2 eggs
1/2 cup juice (pear or pineapple juice, or water)

PREHEAT oven to 275 degrees
PLACE a large pan with 2 - 3 cups water on lower oven rack
PREPARE an 8 1/2 x 4 1/2 loaf pan by greasing & lining
with wax paper
CUT UP fruits (or not, as discussed above) & mix with 1
or 2 Tblsp of flour to coat fruits so that they are not sticky
MEASURE & SIFT the flour, baking powder, salt, cinnamon.
Put aside.
CREAM shortening & sugar in another large bowl.
ADD eggs to shortening/sugar.
BEAT well.
ALTERNATELY ADD juice and flour mixture, mixing well
after each addition until all added.
STIR in fruits & nuts with strong wooden spoon (or see
discussion on fruit spears above)
SPOON the batter into the prepared loaf pan.
PLACE on upper oven rack, above pan of water
BAKE at 275 degrees for 2 - 2 1/2 hours
COOL before removing from pan


Whole milk (without added Vitamin A) is acceptable.
Lowfat and nonfat milks are fortified with added
Vitamin A palmitate, which is often preserved with BHT. If you
wish to use reduced fat milks in these recipes, use only the
brands listed in the Foodlist.

Most commercial eggnog is far from all-natural, and most
recipes call for raw eggs, which is no longer recommended
by the health department. Here is a recipe based on advice
from the DeKalb County Extension Service in Georgia.

Rich Eggnog
6 eggs
1/4 c sugar
1/4 tsp salt
1 qt whole milk w/o added vit.A
1 tsp pure vanilla extract
1 cup whipping cream (optional)

BEAT eggs, sugar, & salt in a large saucepan
STIR in milk
COOK while STIRRING over low heat, until mixture thickens & just
coats metal spoon (don't boil .... you are just pasteurizing the eggs)
REMOVE from heat
STIR in vanilla
COOL quickly by setting in pan of cold water or ice &
stirring a few minutes
REFRIGERATE covered till cool, several hours or overnight
POUR into pitcher or punch bowl
WHIP cream
FOLD cream into mixture
TOP with grated nutmeg and serve.

[] non-dairy -- use an acceptable milk substitute, such as rice milk.
           -- leave out the whipped cream.
           -- the vanilla, sugar and nutmeg make it taste like eggnog.


A fizzy Stage One [non-salicylate] punch can be
made by mixing the following:

1 big (46 oz.) can pineapple juice
1 can frozen grapefruit juice made according to directions with
      7-Up, Sprite, or Seltzer instead of water

[] Variations:
      (1) Stage Two:
      ADD 1 qt cranberry juice cocktail, any acceptable brand (use more if you
      wish, according to taste)

      (2) leave out the pineapple juice, and simply make grapefruit juice
      using the soda instead of water.


Use the sugar cookie recipe on Page 18 in the Recipes Book
in your member materials binder. Or, use your own favorite
recipe, using pure butter or acceptable margarine or shortening,
and pure vanilla extract. But what to do about sprinkling on
colored sugar instead of plain white? No problem:

Pink sugar can be made easily by mixing a verrry little bit
of beet juice (from canned beets) with the plain sugar until
it is pink.

Green can be made by cooking chopped spinach briefly --
only to a bright green stage. Puree it in the blender and
refrigerate. Add a little to the sugar as you did the beet juice.

Other coloring options can be found on Page 31 of the Handbook
in your program materials binder.

And don't forget -- a white cookie on a bright red or green
plastic plate looks just as festive as a red/green cookie on
a white plate.

-- a nonsalicylate substitute for Apple Sauce
Use pear sauce:

You can buy baby food pears (make sure it is
JUST pears, not a blend).
Add some cinnamon for flavor.

You can also puree any acceptable canned pears

Page 24 of your "Recipes and Two-Week Menu Plan"
in your Feingold materials also has a nice recipe for
pear sauce from fresh pears.

      - Reprint of December 1998

Sweet flaked coconut is very important in traditional Kwanzaa
recipes, and several brands are listed in the Foodlist. For those
who need flaked coconut without sulfites, Shiloh Farms (mail
order 800-829-5100) carries it. Or, of course, you can grate
a fresh coconut.

Below I will paste some of the recipes that meet the Feingold
guidelines, with suggested substitutions for Stage One
people. Note that I have not tried any of these recipes, so
before using them for company, you may want to make a
practice run. Let us know which ones are "keepers" please.

The following web site has a short history of Kwanzaa:

1 C. sweetened flaked coconut (or grated fresh coconut)
1/2 C. flour
1/2 t. salt
1/4 t. pepper
1/4 t. garlic powder
1 1/2 pounds boneless skinless chicken breast halves, cut
      into 1-inch strips
1 egg, lightly beaten
1/3 C. butter or acceptable margarine, melted

Heat oven to 400 degrees. Mix coconut, flour, salt, pepper
and garlic powder in medium bowl. Dip chicken strips into
egg, then coat with coconut mixture. Place in a shallow
baking pan. Drizzle with melted butter. Bake 25 minutes or
until chicken is browned and cooked through, turning once.
Makes about 2 dozen. Serve with a fruit/mustard dipping sauce.

Apricot Dipping Sauce: (Salicylate = for Stage Two)
      1 C. acceptable apricot preserves
      2 T. acceptable mustard
      MIX until well blended.

Variations For Stage One:
[] Substitute pear jam or pineapple jam (Pg. 26 of
      Recipes Book in member binder)
      or any other permitted fruit preserves for the apricot,
      but mix a little first to see if you like the combination.

[] Use the Sweet and Sour Sauce recipe on Pg. 24 of
      Recipes Book in member binder


2 pounds sweet potatoes, cooked, peeled and cut into
      1-inch chunks (about 4 cups)
2 apples, peeled, thinly sliced [for Stage One, use hard PEARS]
2/3 C. pure maple syrup or maple flavored syrup (see below)
1/4 C. ( 1/2 stick) butter or acceptable margarine, melted
1/2 t. salt
2/3 C. sweetened flaked coconut

Heat oven to 350 degrees. Place sweet potatoes in greased
13x9-inch baking dish; top with apples or pears. Mix syrup,
butter and salt; pour over apples. Sprinkle with coconut;
cover. Bake 30 minutes. Uncover. Bake 20 to 30 minutes
or until apples are tender and coconut is lightly browned.
Makes 8 servings.

Note: Casserole can be prepared in advance and reheated,
adding additional syrup, if necessary.

2 C. packed brown sugar or sugar mix
1 C. water
1 Tsp. pure vanilla extract
Pure maple syrup, any amount

The sugar can be any mix of white sugar and brown sugar. The more
brown sugar, the richer looking the syrup. I like to use all
brown sugar. Measure brown sugar by packing in cup. If using white
sugar, measure as a rounded or heaped cup-ful. If you like very thick
syrup, use a little more sugar or a little less water.

STIR and bring to boil.
SIMMER for a few minutes till dissolved
REMOVE from heat
ADD vanilla
Add some maple syrup (1 - 4 Tbsp for each cup of syrup),
to taste.

[] It is perfectly good without any added maple syrup, and
      much cheaper.
[] Use the Easy Syrup recipe on Pg. 26 in the Recipes
      book in the member materials

2 C. flour
2 T. sugar
1 T. baking powder
1 t. salt
1/2 C. (1 stick) acceptable butter or margarine
1 C. whole milk or milk substitute
1 C. sweetened flaked coconut, toasted

Heat oven to 450 degrees. Mix flour, sugar, baking powder
and salt in large bowl. Cut in butter until mixture resembles
coarse crumbs. Stir in milk and coconut until soft dough
forms. Drop dough by scant 1/4 cupfuls onto ungreased
cookie sheet. Bake 10 to 12 minutes or until golden. Serve
warm. Makes 15.

      reprinted from 1999

Adapted from the October 1993 issue of Pure Facts:

Here's an easy recipe for all-natural donuts sent in by a
Feingold mom -- nobody has to know that they weren't
made "from scratch!!"

Feingold mom Gayle writes that she makes the donuts
from Rhodes Bake-N-Serv Frozen White Dinner Rolls,
Cracked Wheat Rolls, or Sweet Dough [in the Foodlist
Stage One "Breads & Mixes" section]

Defrost as many as needed. (You can defrost them in a
minute or so by using the microwave oven.)

Flatten the dough with a rolling pin or by hand, then
cut with a donut cutter (or anything that can larger circles and
small holes). Allow them to rise until they have nearly doubled
in size, about 30 minutes or so, depending on the
room temperature.

Fry them 2 to 3 minutes in hot fat (365 degrees) until
they are light brown on both sides. [An electric fry pan
works well if you don't have a deep-fryer.] Drain on a
rack. Coat each with powdered sugar or frost tops with
a glaze.

TIP: An easy way to sprinkle on powdered sugar
with no lumps is to put the sugar in a strainer
and shake the strainer over the donuts.

Don't forget to fry the "holes" too.

For a free recipe booklet for other ideas for Rhodes
frozen dough products, or for help in finding their
products, call Rhodes Bake-N-Serve Customer Service,
(800) 876-7333 Their web site is at
and they have a listing by state of stores that carry their brand.

This is a marvelous, light, holiday cake that
rises only because of the whipped egg whites
in it. This cake is on the Stage-One Feingold
diet and is also both gluten-free and milk-free. It is a
tall, delicate cake that could be decorated using
white frosting and Sunspire Sundrop Peanut
candies for a festive look. Containing 8 eggs,
this cake makes no pretense of being low-cholesterol.

      To find potato starch: Check out the
      kosher foods section of your grocer if
      they have one, or a health food store,
      or a kosher foods store. Potato flour
      is heavier than potato starch and may
      not work for this cake.

Being a somewhat delicate cake, I would advise
making it the day before you need it, so that
should it fall you can try again. A fallen cake
makes a delicious snack for kids.

8 medium eggs (if eggs are too large, cake will
      rise over top of tube pan)
      (7 large or jumbo eggs might do in a pinch)
1 1/2 C. sugar
1 1/2 tsp.grated lemon rind (optional) (I never use it)
3 Tb. lemon juice
1 C. potato starch, sifted
dash of salt if desired

Separate the 8 eggs.
BEAT the egg yolks for 2 minutes at high speed.
ADD the lemon juice, sugar, and lemon rind.
BEAT for 2 minutes at medium speed.
ADD gradually the sifted potato starch and continue
mixing at medium speed for an additional 2 minutes.

WASH beaters carefully (or use an extra set)
      so no yolk gets into the white.
BEAT the egg whites until stiff.
FOLD the beaten egg whites gently but thoroughly
      into the yolk mixture (use rubber spatula
      with vertical circle motion). Do not stir.

Place in an UNGREASED 2-piece 10" tube pan
and bake at 350 degrees for 55 to 65 minutes or
until the cake springs back when firmly touched
with fingers.

INVERT pan and cool thoroughly before removing
cake from pan. (MUST be inverted or you get a

Long ago, large glass Coca Cola bottles were
perfect for hanging the tube pan on. Now, in the
era of plastics, you will have to use some ingenuity
unless you can find a glass bottle with a small mouth
to go in that central hole. Some tube pans have
"feet" around the top to stand the tube on upside
down, which will work if your cake does not rise
over the top.

COOL the cake upside down absolutely all the
way before removing it from the pan. Do NOT
remove if still warm to the touch but only when
completely cool.

Cut around sides with a long thin knife and remove
cake. Don't forget the sides of the inside circle.
Then slide knife between cake and bottom until it
can be removed. Place cake upside down on a plate.
If desired, sprinkle confectioner's sugar over top.


-- Half the cholesterol of butter !! All the butter taste !!

This is a good alternative to either butter or margarine.
You won't need to add the salt if it is to be used just in

2 sticks (1/2 pound) butter, at room temperature
1/2 cup acceptable brand of vegetable oil
1/4 tsp of salt (optional)

Combine in blender or food processor. Pour the mixture
into a plastic container and store it in the refrigerator.
Once it is chilled, the mixture will become semi-hardened.
You can use it in recipes or spread it on toast, etc. It will
spread easily even when it is cold.

[] variation:
      (For a delicious creamy spread, blend in
      1/2 cup of honey and omit the salt.)

There are 2 "regular" pie crust recipes in the Feingold
Associations’“Recipes and Two-Week Menu Plan”
contained in membership materials. Most recipes
calling for shortening, flour and water are OK if you
just use an acceptable brand of plain shortening.

Below is a cookie crumb crust recipe & some variations.


(1) Any acceptable cookie or graham cracker can be used.
You can "crumb" the cookies in a blender, or crush them.
To crush them, the easiest way is to put them in a paper
or plastic bag and then roll over them with a rolling pin or a
jar. Children often like to help with this task, though you
might want to double bag the cookies in case their
enthusiasm causes the bag to break.

(2) You can find quite a list of acceptable cookies in your
Foodlist Desserts Section.

(3) Easy Gluten-free/Dairy-free cookie crumbs:

Use the "Variety Cookies" recipe on the back
of Ener-G Gluten-Free Potato Mix, but
drop all the cookies onto a single baking pan
to make one giant cookie. After all, you are
going to "crumb" it anyway.


(1) Any acceptable pudding can be used for pudding pies.
Corn Starch boxes often carry good and easy recipes
that can be used in unbaked or baked crumb pie shells.

(2) Fresh pears cut up can be used in place of apples for
"apple pie" on Stage One, since apples are a salicylate.
A little extra fresh lemon juice may be good because pears
are not quite as tart as apples, and don't forget the

If you make a whole lot of crumbs, you can pre-measure
them and freeze them in small containers so the next pie
crust will be even easier.


1 1/2 cups of crumbs
6 Tb butter or acceptable margarine, melted

STIR together crumbs with melted butter or
PUT in a pie plate and spread out, pressing
      onto bottom and sides.
CHILL until firm
BAKE at 375 for 6 - 10 minutes until edges
      are brown.

[] VARIATION: Use crushed acceptable dry
      cereal instead of cookie crumbs. If you
      want it sweet, use 1/4 cup sugar
      instead of 1/4 cup of the crumbs

Wishing you a very happy & safe holiday season,

Shula Edelkind, webmaster
& the entire Feingold Association Staff & Volunteers
The Feingold® Association of the United States

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