Feingold Association eNewsletter - November 1999

Dear Feingold Association Friends & Members,

In this issue:
[] Warning about lead in candles
[] Thanksgiving recipes
     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


[] Warning about lead in candles

A recent study has shown that candles with metal wicks can release dangerous amounts of lead into the air. Since lead is one of the heavy metals that in low levels can cause symptoms of ADHD, if you or your child has been exposed to such candles, you may want to discuss testing with your doctor. Dr. L. Eugene Arnold, in his presentation at the National Institutes of Health (NIH), suggested that all children with symptoms of ADHD should be screened for lead levels since this is a problem that can be treated if it is identified. See more here: http://www.fiscorp.net/iaq and here: http://unisci.com/stories/20012/0517014.htm

[] Thanksgiving Recipes

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.



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. (below) 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 blend.



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.

Use a can of plain mashed pumpkin. Do NOT use the "pie mix." On the back of the can of mashed pumpkin is usually 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 - some use Stage Two juice)
Canned Pineapple Chunks or Crushed Pineapple with the juice
Extra pineapple juice or 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.

Have a safe and wonderful Thanksgiving.

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