Feingold Association eNewsletter - November 1999
Dear Feingold Association Friends & Members,
In this issue:
 Warning about lead in candles
 Thanksgiving recipes
No-Knead Overnight Refrigerator Rolls
Linda's Aunt Katherine's Frozen Cranberry Salad
Cranberry Sauce (easy, Stage Two)
Yellowberry Sauce (Stage One)
Notes on Turkey
Stage One Fruit Salad
 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
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
NO KNEAD DINNER ROLLS
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.
- 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
- 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.
- 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.
LINDA'S AUNT KATHERINE'S
FROZEN CRANBERRY SALAD
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.
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.
CRANBERRY SAUCE (EASY)
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.
This is an alternative to cranberry sauce for the
Stage One Feingolder who must avoid cranberries.
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.
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
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
- Use cooked white or brown
rice instead of bread cubes.
- Stage Two -- Add a big handful of
raisins with the bread cubes or rice
- Add a handful of nuts, bean sprouts,
or just about anything you like. It is
hard to hurt stuffing.
NOTES ON TURKEY
- Use a fresh or frozen turkey that does NOT say
"self-basting" and that is not injected with ANYTHING.
After all, you are paying for turkey by weight -- why pay
turkey prices for water with chemicals that could cause
a reaction in a sensitive person and isn't healthy for
- If you want turkey with NO fuss, you can buy a whole
Boars' Head roasted turkey breast. Many supermarkets
carry them or call 1-800-352-6277 to ask where they can
be found in your area. Buy it unsliced and bake it in a
covered pan until hot throughout, then slice at table (no
bones !!) When you buy it, look for the company's
brochure, which marks items acceptable on the Feingold
Foodlist with a green star next to the product's name. (Some
of their products contain corn syrup, and some have MSG, or
nitrites or paprika, so read the labels or check with your Foodlist
book, and choose wisely according to your needs.)
- 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
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
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.
- 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 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.
STAGE ONE FRUIT SALAD
Cut up any combination of acceptable fruits such as:
Cantalope or other melon
Kiwi fruit (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
Check your Foodlist for acceptable brands of bottled
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
Mustard-Honey Salad Dressing
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.