MY TRUE STORY OF SANTA AND A REAL CHRISTMAS TALE..

THE CLINTON LEGACY COOKBOOK
It's yours!

......Put it in a stocking NOW!!

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If you wish to remain*on it, just sit back and enjoy our wonderful exchange of ideas and you will be alerted whenever we start posting recipes and other valuable info re: various food management threads.
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ALL ABOARD....The FUN FOOD TRAIN is leaving the FAT, BEHIND...
(Fat Behind, get it?).. Hahahahhahaha... {{{{{crickets}}}}} *<]8^p~

I love the poem, Carlo.

I'm following my mother's tactic, when answering the question of whether or not Santa is real. She would always say, "If you don't believe in Santa, he won't bring you presents." :)

LowCarb Crock Roast Italian Beef

3 to 4 lbs rump roast
1 (8 oz.) can tomato sauce
2 1/2 cups water
1 tsp salt
1 tsp pepper
1 tsp parsley flakes
1 tsp garlic powder
1 tsp basil
1 tsp oregano
Dash Worcestershire sauce
Dash soy sauce
1 package Italian salad dressing mix (Good Seasons is a pretty good choice)

1) Put roast in crock pot.
2) Combine remaining ingredients in saucepan and cook over medium high heat until mixture comes to a full boil.
3) Remove from heat and pour over roast in crock pot.
Cook all night on low or 6 to 8 hours on high. About 1 and 1/2 hours before serving, flake meat apart and continue cooking.
Serves 6 – 8.
Approx. 1 gram per serving

"If you don't believe in Santa, he won't bring you presents." :)

Bwhahahahhahhahhaah.. smart woman..:)

Don't forget about our other recipes located on former threads.. including these great threads.. All aboard.. We're getting on track to a healthier LIFE! Get series about HEALTHY, and LOW CARB FOOD , and who could forget.. Lets get the SKINNY on the Atkins Diet
Hurry, GET ON BOARD the LOWCARB, and OTHER HEALTH LIVING TRAIN, is leaving the station..
THE DIET WARS, a Battle of the SEXES.. How LowCarb can this go?

FEED THE KIDS FUN AND HEALTH STUFF
Bambana Oatmeal

1/4 cup rolled oats
1/2 cup water or milk
1/3 ripe banana
1/4 cup milk

Combine rolled oats and 1/2 cup of water or milk. Bring to a boil. Simmer for 5 minutes, stirring occasionally. Remove from heat. Cover and let stand for 5 minutes. Slice banana, and puree in baby food grinder; add remaining milk, mixing thoroughly. Stir the banana-milk mixture into the cooked cereal.

Cream of Wheat Fruit Cereal

Cooked cream of wheat, rice or oatmeal
fruit puree

Puree applesauce, apricots, bananas, peaches, pineapple or prunes in a baby food grinder. Thin with a little milk and spoon on top of cereal. It is better to use fresh or freshly cooked fruits with out sugar. Canned fruits are alright too, as long as you rinse off the syrup before you puree the fruit in the baby food grinder.

Smuched Fruit

Any fresh, frozen or canned fruit (apples, apricots, peaches, pears, plums, prunes, pineapple, or mix 'em)
Wash and peel fruit if necessary. Steam over low heat with a small amount of water until tender. Do not overcook. Cool and press through the baby food grinder. Serve.

Garden Fresh Steamy Beanie

1 cup fresh green beans, diced (use carrots, squash, beets, butter beans, or peas)
1/4 cup water

Wash vegetables and peel only if necessary. Steam over low heat until tender. Keep saucepan tightly covered adding additional liquid if necessary. Do not overcook. Cool and press through a baby food grinder. Discard any fibers that may stick o the bottom of the cutting blade. If any liquid is left in the pan it may be used to thin the vegetable puree. Add the liquid slowly until the right consistency is reached.

BabyO's

4 tablespoons (1/4 cup), of oatmeal (non quick cooking)
1 cup water

Put water in a saucepan on the stove top to boil. Meanwhile, take oatmeal and whiz it in the blender until it becomes a powder, stir it into the cup of boiling water, turn the heat down to low, and let cook for 10 minutes. Stir with a whisk or fork to prevent lumping and scorching on the bottom. Let cool thoroughly before feeding to your baby.

Baby Fruits

1 ripe banana, apple, peach, pear, mango, or any number of fresh fruits

Wash and peel a fruit, and thoroughly fork mash, or blender it until there are no lumps and the fruit is so mushy it's almost liquid. That's all there is to it. If your child is still learning to eat solids, you can take a bit of formula or milk and mix it in with the bananas to make it more liquidize.
Teenie Weenie Jambergebies

1 slice whole grain bread
2 Tbls. all fruit no-sugar-added jelly or jam.

Take a slice of un-toasted whole grain bread. Remove crusts. (Use crusts for bread crumbs. See section on how to save money by grinding your own bread crumbs from those end slices that no one ever eats.) Spread with jelly or jam. Roll bread up as you would a sleeping bag. Stab with a skinny carrot or celery stick or toothpick to keep from unrolling. Instead of, or in addition to, the jelly, use peanut butter, cream cheese, tahini, humus, or any sandwich spread. One of the sandwich spreads should be a colorful jelly so your child can see the swirl.

Shake and Bake Small Fries

2 potatoes, cut into quarters, eighths, or French fry shapes.
1 teaspoon of melted butter for each potato

Wash and cut, peeled or unpeeled (the peel contains many of the nutrients). Put the cut-up potatoes in a bowl and toss them with melted butter. Spread potatoes on a cookie sheet sprayed with non-stick cooking spray. Bake in pre-heated 400 oven for 20 minutes or until browned.
Variations: Sprinkle some Parmesan cheese and/or parsley on those fries before they go into the oven delicious! Or use sweet potatoes instead of white potatoes for an extra jolt of vitamin A.

FruiceSnowbunnies

4 oz fruit juice, fresh, frozen, canned, or concentrated

Crush ice in blender to make snow. Use ice cream scoop to shape like snowballs and place in bowls. Pour fruit juice over snowballs.
Variation: For a sweeter, thicker topping, use fruit juice concentrate mixed with a little water. Use paper cups instead of glass for a refreshing outside summer snack.

Tot Pops 1 cup plain yogurt
2 tsp. orange juice
1/2 cup pureed strawberries
1/4 cup mashed bananas
4 tsp. lemonade bowl popsicle mold stir all ingredients put into molds and freeze for 30 minutes insert popsicle sticks freeze overnight serve
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Fish for Babies
1 filet of any fish, unbreaded, cooked 1/8 c 2% or whole milk 1 tbs. melted butter 1/2 tsp salt 1/8 cup mashed peas 1/8 c mashed carrots 1/8 c mashed potatoes put ingredients in blender, blend until creamed babies and small children like it
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Teething Biscuits
2 Tbs. Shortening 1/2 C. sugar 1 egg 1 tsp baking powder 1/4 tsp salt 1 1/2 tsp vanilla 1 tsp water 1 1/2 C. baby cereal Heat oven to 300 degrees. Cream shortening and sugar. Add eggs, baking soda, salt, vanilla, and water. Mix until well blended. Gradually stir in cereal. Knead until smooth. Pat into rectangle. Cut into 12 1" bars, smooth edges so they will not be sharp. Place on ungreased sheet. Bake 20-30 min or until dry. Store in uncovered container overnight.

Pureed Baby Food Recipes
Baked Apples
Preheat oven to 350 degrees F., then wash and core apples. Wrap each apple in a square of aluminum foil, and seal tightly. Bake for 30 to 45 minutes, testing with a fork for desired softness. Remove foil, skin, and core. Mash apples. Count on two to three apples to produce 1 cup of mashed apple. You can use the same method for pears, which will reach the desired softness within 15 to 30 minutes.
Puréed Meats
Cut meat into 1/2-inch cubes. Trim off all fat. Add 1 cup of stock (either meat or vegetable) to 1 cup of meat. Simmer until meat is tender - 45 minutes to an hour. Drain stock, reserving the liquid. When you purée, use l/2 cup of cooking liquid for each cup of meat. Freeze extra portions immediately.
Puréed Legumes
Carefully rinse and pick over 1 cup of any legume. Soak in water overnight or bring to a boil for 2 minutes, cover, and then allow to sit for 2 hours. Drain off the soaking water or the cooking water, then add 3 cups fresh water and bring beans to a boil. Reduce heat and simmer, covered, until beans are tender (anywhere from 30 minutes to 2 hours, depending on your choice of legume). Skim the surface often as beans are simmering. Purée with 3/4 cup milk. Freeze unused portions immediately.
Sweet Potatoes
Scrub potatoes and bake at 450 degrees F. for 40 to 50 minutes, testing with a fork for desired softness. Allow to cool. Peel, then mash with a fork, adding vegetable cooking juices, milk, or a bit of apple juice. Acorn squash can be substituted for sweet potato.
Vegetable Purées
Cut vegetables into small pieces and steam them in a vegetable steamer over 1 or 2 inches of water in a tightly covered pot. Use this water as a thinner when puréeing vegetables. The approximate ratio of vegetables to liquid is 2 cups of fresh vegetables to between 1/3 to 1/2 cup of liquid. Place steamed vegetables and a little of the steaming water in a food processor or baby food grinder and purée to a soft consistency. To add flavor and protein, try adding an equal amount of baked or steamed potato to the steamed vegetables and purée together. Thin mixture with milk to desired consistency. Freeze unused portions immediately.
Combination Dinner
Place 1 cup cooked meat, 2/3 cup cooked vegetables, 1/3 cup cooked white or brown rice, and 1 cup stock in a blender or food processor. Purée, and freeze leftover portions immediately. Yield should be approximately 3 cups.
Credits
Recipe from: Baby sense by Frances Wells Burck
Mini Meat Loaf (Baby Food)
The author says: "This is a terrific recipe for picky vegetable eaters because vegetables are cooked right into the meat loaf. Serve with a glass of milk." --Eileen Behan, R.D.
Ingredients
4 ounces ground beef or ground turkey
1/2 cup any assorted fresh vegetables, grated or chopped very fine (carrots, green beans, peas, mushrooms)
1 egg
1/2 cup bread crumbs or crushed cereal such as unsweetened flake cereal (corn or wheat flakes are good)
Catsup (optional)

Instructions
For Babies 12 months and older:
Mix all ingredients (except catsup) together with your hands until they are well combined. Add enough bread crumbs so that the loaf will hold its shape. Shape into a 2-inch-thick meat loaf (decorate with a strip of catsup, if desired). Microwave at 100 percent, covered, for 3 minutes. Let rest for 5 minutes.
Yield: 1 small meat loaf (2-3 child servings)
Vegetable Custard
Ingredients
1 teaspoon butter or margarine
1 teaspoon whole wheat or enriched flour
1/4 cup hot milk
1 tablespoon nonfat dry milk
1 large egg, beaten
1/2 cup cooked, mashed vegetables

Instructions
For Babies 6-12 months:
Preheat oven to 350 degrees F. Grease 2 custard cups. Melt butter in medium size saucepan over medium heat. Gradually add hot milk and nonfat dry milk. Cook and stir until thickened. Stir a small amount of hot sauce into egg in small size bowl, then mix egg into rest of sauce. Add mashed vegetables. Pour mixture into custard cups. Place the cups in a pan of hot water that comes up to level of mixture. Bake 30 minutes or until a knife inserted in the center comes out clean. Store covered in the refrigerator for up to 3 days. Do not freeze.
Yield: 2-4 servings
Tiny Tot Turkey (Baby Food)
The author says: "This is a complete meal in one bowl. Just serve with milk and baby will be eating from all four food groups. It may taste a bit bland to you. That's because no salt is added. Remember, babies don't need added salt and have not developed an appetite for it yet." -- Eileen Behan, R.D.
Ingredients
1-1/2 cups water
Dab of butter
1/2 cup white rice, uncooked
1 carrot, peeled and finely chopped or grated
1 to 2 ounces ground turkey meat

Instructions
For 8-12 month olds:
Heat water and butter in microwave at 100 percent for 2 minutes in a 4 cup bowl. Add rice and carrots to hot water. Cook, uncovered, at 100 percent for 3 minutes. Stir and let rest 10 minutes, covered. Stir and cook, uncovered, 3 minutes more at 100 percent. (Rice should be almost tender. If it looks dry, add a tablespoon of water. ) Add ground turkey and distribute evenly throughout rice. Cover and cook at 100 percent for 2 minutes more. Let rest, covered, 5 minutes, until cool enough to eat and to allow for complete cooking of rice.
Variations:
Add peas or chopped green beans, fresh or frozen, at the same time turkey is added. Allow an additional 1 to 2 minutes resting time to cook vegetables before serving.
Yield: 3 cups
Serving Size: 1-1/2 cups
Basic Meat Stew (Baby Food)
Ingredients
2 tablespoons fat or oil
1-1/2 pounds boneless stew meat, cut in 1-inch cubes
1/3 cup flour
3 cups liquid (water, vegetable or fruit juice)
4 medium potatoes, scrubbed and cut up
5 medium carrots, scrubbed and cut up
1 (10 ounce) package frozen peas (or any other green vegetable)

Instructions
For Babies 6-12 months:
Heat fat in a large size heavy saucepan over medium high heat. Coat the meat in the flour and brown in the fat. Add the liquid and cover tightly. Simmer over medium heat for 1-1/2 hours. Add potatoes and carrots. Cover and simmer 15 minutes. Add frozen peas, cover and simmer for 5 minutes. Purée stew in food processor to a smooth consistency. Store in refrigerator up to 2 days; freeze 2-3 months.
Variation: Any vegetable can be substituted and 1/2 cup of uncooked rice may be substituted for the potatoes.
Yield: 4-5 cups of purée or 20-25 food cubes.
Baby Dinner (Baby Food)
In a covered pot, and using no salt or spices, combine:
Ingredients
1 cup water
1 chicken breast
1/4 cup rice
Simmer 20 minutes and add:
3 whole carrots
1/4 pound green beans

Instructions
Simmer 10 minutes longer.
For Babies 6-12 months:
Blend or process the meat with enough of the cooking broth to make it moist. Mash the carrots and then the beans Store separately in individual servings in the freezer sealed in plastic sandwich bags, or in a plastic ice cube tray, which must be bagged and tied. Defrost a meal at breakfast, so it's ready to heat for lunch. As your child gets a few months older and can chew better, you can grate these ingredients instead of blending them and you can use your leftovers, too.
Sweet Potato and Carrot Pie Without the Crust (Baby Food)
Ingredients
1 sweet potato
1 carrot, finely grated
1/4 cup plain yogurt
1 egg
1 tablespoon raisins (optional)
grated nutmeg (optional)

Instructions
For 8-12 month olds or omit raisins for younger children:
In microwave oven, cook sweet potato at 100 percent for 5 minutes, or longer if it is very big. Prick the skin before cooking. Carefully remove the meat of the potato. In a bowl, mix in the carrot and yogurt, then the egg; blend until smooth. Add the raisins and nutmeg sprinkle if you are using them. If the mixture appears dry, add another tablespoon yogurt. Cook at 100 percent, uncovered, for 2 minutes. Stir, cook 1-1/2 minutes more. Let rest 2 to 3 minutes. This tastes best if served as soon as it cools. Serve with a dollop of cold yogurt.
Yield: 2 cups
Sesame Crackers (Baby Food)
Ingredients
1-1/2 cups whole wheat flour
1/4 cup soy flour
1/4 cup sesame seeds (make sure they're not rancid)
1/2 teaspoon salt
1/4 cup vegetable oil
1/2 cup water (approximate)

Instructions
For Babies 8-12 Months:
Preheat oven to 350 degrees F. Stir flours, sesame seeds, and salt together in medium-size bowl. Add oil and blend well. Add only enough water to make it easy to roll - the consistency of pie dough. Roll dough to 1/8-inch thick and cut into shapes or sticks. Bake on ungreased baking sheet until crisp. Store in tightly covered container up to 1 week.
Yield: 3-4 dozen crackers
CHICKEN STEW
For 10 months and older.
1 medium potato, peeled and chopped
1 cup water
1/4 pound ground chicken (may use boneless breast
    cut into cubes if it will be puréed)
1 carrot, peeled and chopped
1/2 cup yellow squash or summer squash,
    peeled and chopped
1/4 cup prepared barley (prepared according to
    package directions)
Bring chicken and water to a boil. Cook and stir for 2 minutes.
Add vegetables. Cover, reduce heat and simmer for 15 minutes.
Add prepared barley. Mash or purée, depending on desired consistency. The stew may be seasoned mildly with herbs or salt.
Teething Biscuits:
1 beaten egg yolk
3 tablespoons maple syrup or molasses
1 teaspoon vanilla
1.5 tablespoons oil
1/4 cup milk
1 tablespoon uncooked oatmeal
1 cup flour (white, wheat or combo)
1 tablespoon soy flour
1 tablespoon wheat germ
1 tablespoon nonfat dry milk.
Blend wet ingredients, add dry ingredients. Dough will be stiff. Roll dough thin and cut into strips or desired shapes. Bake at 350 for 15 minutes on ungreased cookie sheet. They can be made without the last 3 ingredients, but they add to the nutritional value.

Why pay more than $1.00 for 1/2 pound of processed commercial baby cereal, when you can make your own baby oatmeal for pennies a serving? Put a cup of water in a saucepan on the stove top to boil. Meanwhile, take 1/4 cup (4 tablespoons) of oatmeal (non quick cooking) and whiz it in the blender until it becomes a powder, stir it into the cup of boiling water, turn the heat down to low, and let cook for 10 minutes. Stir with a whisk or fork to prevent lumping and scorching on the bottom. Let cool thoroughly before feeding to your baby. It will look just like the commercial boxed baby oatmeal mixed with liquid, but much, much more economical!
Baby's food should be only moderately warm, about 99 degrees or body temperature -- like breast milk. Test for safe temperatures by poking or swirling your clean finger throughout the bowl -- the cereal should feel neither hot nor cold because it should be at body temperature. (If you are uncomfortable putting your finger into your baby's food, remember that it is certainly better than burning your baby's mouth!)
TIP: You can double the recipe and store half of the cooked oatmeal, covered well, for up to two days in the refrigerator.
When warming food from the refrigerator for baby, warm ever so slightly on the stove top or for a few seconds in the microwave, just enough to get the chill out. Stir very well to distribute any "heat pockets" or "hot spots" that may burn your baby's mouth. Then test for proper temperature as described above.
You can buy oatmeal at the supermarket, but take a trip to your local health food store to get certified organic oatmeal. It may be a little more money than the non organic supermarket oatmeal, but it's well worth it for your precious little baby. Who knows what long-term effects pesticides have on your little baby's body?! And organic oatmeal from the natural foods store costs only a small fraction of the over-priced commercial brands of baby oatmeal.
NOTE: Always consult your pediatrician before feeding any foods to your baby. One advantage of using baby formula and commercial boxed baby cereals is the added iron, but you can make up for the lack of iron supplementation in homemade baby cereals by giving your baby over-the-counter (no prescription needed) iron drops. They are sold in any pharmacy and most supermarkets. Make sure you get your pediatrician's OK first.
The Super Baby Food book has instructions for making baby brown rice cereal and other healthy whole grain cereals for your baby. Recipes also include cereals with added split peas, lentils, soybeans, and other legumes, which are just as quick and easy to make. Whole grains and legumes are SUPER FOODS that you want to include regularly in your baby's diet (and in your diet also!). You may not like them, but your baby will. Her taste buds have not yet been ruined by the highly processed, sugared, salted foods to which most of us are accustomed. Why not start her on a healthy diet of homemade, whole, natural foods! You'll save lots of money on baby food bills and, by eating a super healthy diet your baby will be happier and healthier, and your super healthy baby will save you money on doctor bills :-) !!

Roasted Goose Stuffed with Caraway and Apples

1 Jumbo double goose breast, bone removed
1/2 dozen or so juniper berries, minced
1/2 teaspoon dry rosemary, or 1 teaspoon chopped fresh rosemary leaves
1/4 cup olive oil, plus 3 tablespoons
2 tablespoons red wine vinegar
2 medium onions, diced
3 Granny Smith apples, peeled, cored and diced
2 tablespoons caraway seeds
2 boiled potatoes, peeled and cubed
1/2 cup bread crumbs
1/2 cup fresh flat Italian parsley, chopped
1 dash cloves
1 egg
Kosher Salt and fresh ground pepper

1) Dress goose breast out in a baking pan.
2) In a separate mixing bowl, mix the juniper, rosemary, 3 tablespoons olive oil and vinegar and spread over the breast.
Cover and refrigerate overnight.
3) Sauté onions in the remaining oil over medium heat, and cook until transparent.
4) Add the apples, caraway and boiled potatoes and saute an additional 10 minutes, or until apples begin to soften.
Remove from heat and cool.
5) Add the bread crumbs, parsley, cloves, and egg and season with salt and pepper.
Preheat the oven to 425 degrees F.
Wipe and pat dry the marinade from the goose. Spread out on cutting board, season with salt and pepper. Lay the stuffing out evenly over the goose and roll up like a jelly roll. Truss or tie with butcher twine roast in oven for 45 to an hour. Remove when internal temperature reaches 150 degrees F. Rest 10 minutes, before carving.

FEED THE KIDS FUN AND HEALTH STUFF
Bambana Oatmeal

1/4 cup rolled oats
1/2 cup water or milk
1/3 ripe banana
1/4 cup milk

Combine rolled oats and 1/2 cup of water or milk. Bring to a boil. Simmer for 5 minutes, stirring occasionally. Remove from heat. Cover and let stand for 5 minutes. Slice banana, and puree in baby food grinder; add remaining milk, mixing thoroughly. Stir the banana-milk mixture into the cooked cereal.

Cream of Wheat Fruit Cereal

Cooked cream of wheat, rice or oatmeal
fruit puree

Puree applesauce, apricots, bananas, peaches, pineapple or prunes in a baby food grinder. Thin with a little milk and spoon on top of cereal. It is better to use fresh or freshly cooked fruits with out sugar. Canned fruits are alright too, as long as you rinse off the syrup before you puree the fruit in the baby food grinder.

Smuched Fruit

Any fresh, frozen or canned fruit (apples, apricots, peaches, pears, plums, prunes, pineapple, or mix 'em)
Wash and peel fruit if necessary. Steam over low heat with a small amount of water until tender. Do not overcook. Cool and press through the baby food grinder. Serve.

Garden Fresh Steamy Beanie

1 cup fresh green beans, diced (use carrots, squash, beets, butter beans, or peas)
1/4 cup water

Wash vegetables and peel only if necessary. Steam over low heat until tender. Keep saucepan tightly covered adding additional liquid if necessary. Do not overcook. Cool and press through a baby food grinder. Discard any fibers that may stick o the bottom of the cutting blade. If any liquid is left in the pan it may be used to thin the vegetable puree. Add the liquid slowly until the right consistency is reached.

BabyO's

4 tablespoons (1/4 cup), of oatmeal (non quick cooking)
1 cup water

Put water in a saucepan on the stove top to boil. Meanwhile, take oatmeal and whiz it in the blender until it becomes a powder, stir it into the cup of boiling water, turn the heat down to low, and let cook for 10 minutes. Stir with a whisk or fork to prevent lumping and scorching on the bottom. Let cool thoroughly before feeding to your baby.

Baby Fruits

1 ripe banana, apple, peach, pear, mango, or any number of fresh fruits

Wash and peel a fruit, and thoroughly fork mash, or blender it until there are no lumps and the fruit is so mushy it's almost liquid. That's all there is to it. If your child is still learning to eat solids, you can take a bit of formula or milk and mix it in with the bananas to make it more liquidize.
Teenie Weenie Jambergebies

1 slice whole grain bread
2 Tbls. all fruit no-sugar-added jelly or jam.

Take a slice of un-toasted whole grain bread. Remove crusts. (Use crusts for bread crumbs. See section on how to save money by grinding your own bread crumbs from those end slices that no one ever eats.) Spread with jelly or jam. Roll bread up as you would a sleeping bag. Stab with a skinny carrot or celery stick or toothpick to keep from unrolling. Instead of, or in addition to, the jelly, use peanut butter, cream cheese, tahini, humus, or any sandwich spread. One of the sandwich spreads should be a colorful jelly so your child can see the swirl.

Shake and Bake Small Fries

2 potatoes, cut into quarters, eighths, or French fry shapes.
1 teaspoon of melted butter for each potato

Wash and cut, peeled or unpeeled (the peel contains many of the nutrients). Put the cut-up potatoes in a bowl and toss them with melted butter. Spread potatoes on a cookie sheet sprayed with non-stick cooking spray. Bake in pre-heated 400 oven for 20 minutes or until browned.
Variations: Sprinkle some Parmesan cheese and/or parsley on those fries before they go into the oven delicious! Or use sweet potatoes instead of white potatoes for an extra jolt of vitamin A.

FruiceSnowbunnies

4 oz fruit juice, fresh, frozen, canned, or concentrated

Crush ice in blender to make snow. Use ice cream scoop to shape like snowballs and place in bowls. Pour fruit juice over snowballs.
Variation: For a sweeter, thicker topping, use fruit juice concentrate mixed with a little water. Use paper cups instead of glass for a refreshing outside summer snack.

Tot Pops 1 cup plain yogurt
2 tsp. orange juice
1/2 cup pureed strawberries
1/4 cup mashed bananas
4 tsp. lemonade bowl popsicle mold stir all ingredients put into molds and freeze for 30 minutes insert popsicle sticks freeze overnight serve
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Fish for Babies
1 filet of any fish, unbreaded, cooked 1/8 c 2% or whole milk 1 tbs. melted butter 1/2 tsp salt 1/8 cup mashed peas 1/8 c mashed carrots 1/8 c mashed potatoes put ingredients in blender, blend until creamed babies and small children like it
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Teething Biscuits
2 Tbs. Shortening 1/2 C. sugar 1 egg 1 tsp baking powder 1/4 tsp salt 1 1/2 tsp vanilla 1 tsp water 1 1/2 C. baby cereal Heat oven to 300 degrees. Cream shortening and sugar. Add eggs, baking soda, salt, vanilla, and water. Mix until well blended. Gradually stir in cereal. Knead until smooth. Pat into rectangle. Cut into 12 1" bars, smooth edges so they will not be sharp. Place on ungreased sheet. Bake 20-30 min or until dry. Store in uncovered container overnight.

Pureed Baby Food Recipes
Baked Apples
Preheat oven to 350 degrees F., then wash and core apples. Wrap each apple in a square of aluminum foil, and seal tightly. Bake for 30 to 45 minutes, testing with a fork for desired softness. Remove foil, skin, and core. Mash apples. Count on two to three apples to produce 1 cup of mashed apple. You can use the same method for pears, which will reach the desired softness within 15 to 30 minutes.
Puréed Meats
Cut meat into 1/2-inch cubes. Trim off all fat. Add 1 cup of stock (either meat or vegetable) to 1 cup of meat. Simmer until meat is tender - 45 minutes to an hour. Drain stock, reserving the liquid. When you purée, use l/2 cup of cooking liquid for each cup of meat. Freeze extra portions immediately.
Puréed Legumes
Carefully rinse and pick over 1 cup of any legume. Soak in water overnight or bring to a boil for 2 minutes, cover, and then allow to sit for 2 hours. Drain off the soaking water or the cooking water, then add 3 cups fresh water and bring beans to a boil. Reduce heat and simmer, covered, until beans are tender (anywhere from 30 minutes to 2 hours, depending on your choice of legume). Skim the surface often as beans are simmering. Purée with 3/4 cup milk. Freeze unused portions immediately.
Sweet Potatoes
Scrub potatoes and bake at 450 degrees F. for 40 to 50 minutes, testing with a fork for desired softness. Allow to cool. Peel, then mash with a fork, adding vegetable cooking juices, milk, or a bit of apple juice. Acorn squash can be substituted for sweet potato.
Vegetable Purées
Cut vegetables into small pieces and steam them in a vegetable steamer over 1 or 2 inches of water in a tightly covered pot. Use this water as a thinner when puréeing vegetables. The approximate ratio of vegetables to liquid is 2 cups of fresh vegetables to between 1/3 to 1/2 cup of liquid. Place steamed vegetables and a little of the steaming water in a food processor or baby food grinder and purée to a soft consistency. To add flavor and protein, try adding an equal amount of baked or steamed potato to the steamed vegetables and purée together. Thin mixture with milk to desired consistency. Freeze unused portions immediately.
Combination Dinner
Place 1 cup cooked meat, 2/3 cup cooked vegetables, 1/3 cup cooked white or brown rice, and 1 cup stock in a blender or food processor. Purée, and freeze leftover portions immediately. Yield should be approximately 3 cups.
Credits
Recipe from: Baby sense by Frances Wells Burck
Mini Meat Loaf (Baby Food)
The author says: "This is a terrific recipe for picky vegetable eaters because vegetables are cooked right into the meat loaf. Serve with a glass of milk." --Eileen Behan, R.D.
Ingredients
4 ounces ground beef or ground turkey
1/2 cup any assorted fresh vegetables, grated or chopped very fine (carrots, green beans, peas, mushrooms)
1 egg
1/2 cup bread crumbs or crushed cereal such as unsweetened flake cereal (corn or wheat flakes are good)
Catsup (optional)

Instructions
For Babies 12 months and older:
Mix all ingredients (except catsup) together with your hands until they are well combined. Add enough bread crumbs so that the loaf will hold its shape. Shape into a 2-inch-thick meat loaf (decorate with a strip of catsup, if desired). Microwave at 100 percent, covered, for 3 minutes. Let rest for 5 minutes.
Yield: 1 small meat loaf (2-3 child servings)
Vegetable Custard
Ingredients
1 teaspoon butter or margarine
1 teaspoon whole wheat or enriched flour
1/4 cup hot milk
1 tablespoon nonfat dry milk
1 large egg, beaten
1/2 cup cooked, mashed vegetables

Instructions
For Babies 6-12 months:
Preheat oven to 350 degrees F. Grease 2 custard cups. Melt butter in medium size saucepan over medium heat. Gradually add hot milk and nonfat dry milk. Cook and stir until thickened. Stir a small amount of hot sauce into egg in small size bowl, then mix egg into rest of sauce. Add mashed vegetables. Pour mixture into custard cups. Place the cups in a pan of hot water that comes up to level of mixture. Bake 30 minutes or until a knife inserted in the center comes out clean. Store covered in the refrigerator for up to 3 days. Do not freeze.
Yield: 2-4 servings
Tiny Tot Turkey (Baby Food)
The author says: "This is a complete meal in one bowl. Just serve with milk and baby will be eating from all four food groups. It may taste a bit bland to you. That's because no salt is added. Remember, babies don't need added salt and have not developed an appetite for it yet." -- Eileen Behan, R.D.
Ingredients
1-1/2 cups water
Dab of butter
1/2 cup white rice, uncooked
1 carrot, peeled and finely chopped or grated
1 to 2 ounces ground turkey meat

Instructions
For 8-12 month olds:
Heat water and butter in microwave at 100 percent for 2 minutes in a 4 cup bowl. Add rice and carrots to hot water. Cook, uncovered, at 100 percent for 3 minutes. Stir and let rest 10 minutes, covered. Stir and cook, uncovered, 3 minutes more at 100 percent. (Rice should be almost tender. If it looks dry, add a tablespoon of water. ) Add ground turkey and distribute evenly throughout rice. Cover and cook at 100 percent for 2 minutes more. Let rest, covered, 5 minutes, until cool enough to eat and to allow for complete cooking of rice.
Variations:
Add peas or chopped green beans, fresh or frozen, at the same time turkey is added. Allow an additional 1 to 2 minutes resting time to cook vegetables before serving.
Yield: 3 cups
Serving Size: 1-1/2 cups
Basic Meat Stew (Baby Food)
Ingredients
2 tablespoons fat or oil
1-1/2 pounds boneless stew meat, cut in 1-inch cubes
1/3 cup flour
3 cups liquid (water, vegetable or fruit juice)
4 medium potatoes, scrubbed and cut up
5 medium carrots, scrubbed and cut up
1 (10 ounce) package frozen peas (or any other green vegetable)

Instructions
For Babies 6-12 months:
Heat fat in a large size heavy saucepan over medium high heat. Coat the meat in the flour and brown in the fat. Add the liquid and cover tightly. Simmer over medium heat for 1-1/2 hours. Add potatoes and carrots. Cover and simmer 15 minutes. Add frozen peas, cover and simmer for 5 minutes. Purée stew in food processor to a smooth consistency. Store in refrigerator up to 2 days; freeze 2-3 months.
Variation: Any vegetable can be substituted and 1/2 cup of uncooked rice may be substituted for the potatoes.
Yield: 4-5 cups of purée or 20-25 food cubes.
Baby Dinner (Baby Food)
In a covered pot, and using no salt or spices, combine:
Ingredients
1 cup water
1 chicken breast
1/4 cup rice
Simmer 20 minutes and add:
3 whole carrots
1/4 pound green beans

Instructions
Simmer 10 minutes longer.
For Babies 6-12 months:
Blend or process the meat with enough of the cooking broth to make it moist. Mash the carrots and then the beans Store separately in individual servings in the freezer sealed in plastic sandwich bags, or in a plastic ice cube tray, which must be bagged and tied. Defrost a meal at breakfast, so it's ready to heat for lunch. As your child gets a few months older and can chew better, you can grate these ingredients instead of blending them and you can use your leftovers, too.
Sweet Potato and Carrot Pie Without the Crust (Baby Food)
Ingredients
1 sweet potato
1 carrot, finely grated
1/4 cup plain yogurt
1 egg
1 tablespoon raisins (optional)
grated nutmeg (optional)

Instructions
For 8-12 month olds or omit raisins for younger children:
In microwave oven, cook sweet potato at 100 percent for 5 minutes, or longer if it is very big. Prick the skin before cooking. Carefully remove the meat of the potato. In a bowl, mix in the carrot and yogurt, then the egg; blend until smooth. Add the raisins and nutmeg sprinkle if you are using them. If the mixture appears dry, add another tablespoon yogurt. Cook at 100 percent, uncovered, for 2 minutes. Stir, cook 1-1/2 minutes more. Let rest 2 to 3 minutes. This tastes best if served as soon as it cools. Serve with a dollop of cold yogurt.
Yield: 2 cups
Sesame Crackers (Baby Food)
Ingredients
1-1/2 cups whole wheat flour
1/4 cup soy flour
1/4 cup sesame seeds (make sure they're not rancid)
1/2 teaspoon salt
1/4 cup vegetable oil
1/2 cup water (approximate)

Instructions
For Babies 8-12 Months:
Preheat oven to 350 degrees F. Stir flours, sesame seeds, and salt together in medium-size bowl. Add oil and blend well. Add only enough water to make it easy to roll - the consistency of pie dough. Roll dough to 1/8-inch thick and cut into shapes or sticks. Bake on ungreased baking sheet until crisp. Store in tightly covered container up to 1 week.
Yield: 3-4 dozen crackers
CHICKEN STEW
For 10 months and older.
1 medium potato, peeled and chopped
1 cup water
1/4 pound ground chicken (may use boneless breast
    cut into cubes if it will be puréed)
1 carrot, peeled and chopped
1/2 cup yellow squash or summer squash,
    peeled and chopped
1/4 cup prepared barley (prepared according to
    package directions)
Bring chicken and water to a boil. Cook and stir for 2 minutes.
Add vegetables. Cover, reduce heat and simmer for 15 minutes.
Add prepared barley. Mash or purée, depending on desired consistency. The stew may be seasoned mildly with herbs or salt.
Teething Biscuits:
1 beaten egg yolk
3 tablespoons maple syrup or molasses
1 teaspoon vanilla
1.5 tablespoons oil
1/4 cup milk
1 tablespoon uncooked oatmeal
1 cup flour (white, wheat or combo)
1 tablespoon soy flour
1 tablespoon wheat germ
1 tablespoon nonfat dry milk.
Blend wet ingredients, add dry ingredients. Dough will be stiff. Roll dough thin and cut into strips or desired shapes. Bake at 350 for 15 minutes on ungreased cookie sheet. They can be made without the last 3 ingredients, but they add to the nutritional value.

Why pay more than $1.00 for 1/2 pound of processed commercial baby cereal, when you can make your own baby oatmeal for pennies a serving? Put a cup of water in a saucepan on the stove top to boil. Meanwhile, take 1/4 cup (4 tablespoons) of oatmeal (non quick cooking) and whiz it in the blender until it becomes a powder, stir it into the cup of boiling water, turn the heat down to low, and let cook for 10 minutes. Stir with a whisk or fork to prevent lumping and scorching on the bottom. Let cool thoroughly before feeding to your baby. It will look just like the commercial boxed baby oatmeal mixed with liquid, but much, much more economical!
Baby's food should be only moderately warm, about 99 degrees or body temperature -- like breast milk. Test for safe temperatures by poking or swirling your clean finger throughout the bowl -- the cereal should feel neither hot nor cold because it should be at body temperature. (If you are uncomfortable putting your finger into your baby's food, remember that it is certainly better than burning your baby's mouth!)
TIP: You can double the recipe and store half of the cooked oatmeal, covered well, for up to two days in the refrigerator.
When warming food from the refrigerator for baby, warm ever so slightly on the stove top or for a few seconds in the microwave, just enough to get the chill out. Stir very well to distribute any "heat pockets" or "hot spots" that may burn your baby's mouth. Then test for proper temperature as described above.
You can buy oatmeal at the supermarket, but take a trip to your local health food store to get certified organic oatmeal. It may be a little more money than the non organic supermarket oatmeal, but it's well worth it for your precious little baby. Who knows what long-term effects pesticides have on your little baby's body?! And organic oatmeal from the natural foods store costs only a small fraction of the over-priced commercial brands of baby oatmeal.
NOTE: Always consult your pediatrician before feeding any foods to your baby. One advantage of using baby formula and commercial boxed baby cereals is the added iron, but you can make up for the lack of iron supplementation in homemade baby cereals by giving your baby over-the-counter (no prescription needed) iron drops. They are sold in any pharmacy and most supermarkets. Make sure you get your pediatrician's OK first.
The Super Baby Food book has instructions for making baby brown rice cereal and other healthy whole grain cereals for your baby. Recipes also include cereals with added split peas, lentils, soybeans, and other legumes, which are just as quick and easy to make. Whole grains and legumes are SUPER FOODS that you want to include regularly in your baby's diet (and in your diet also!). You may not like them, but your baby will. Her taste buds have not yet been ruined by the highly processed, sugared, salted foods to which most of us are accustomed. Why not start her on a healthy diet of homemade, whole, natural foods! You'll save lots of money on baby food bills and, by eating a super healthy diet your baby will be happier and healthier, and your super healthy baby will save you money on doctor bills :-) !!

LowCarb Wilted Spinach Salad

1 pound fresh spinach, washed, dried and chilled
8 slices bacon, crumbled
1 Tbls Splenda brown sugar
1/3 cup sliced green onions
salt, to taste
3 Tbls cider vinegar
1/4 tsp dry mustard
In a heavy skillet, fry diced bacon until crisp. Reduce heat; add sugar, onions, salt, vinegar, and dry mustard; bring to a boil. Pour the hot mixture over spinach. Toss lightly and serve.
LowCarb, copyrighted by Morelli Enterprises Inc.

LowCarb Brisket with Spinach Stuffing
A vegetable and herb filling adds another element to an unusual and impressive version of a classic Passover main course.
For stuffing

3 tablespoons olive oil
2 cups chopped onions
4 garlic cloves, finely chopped
1 tablespoon chopped fresh thyme
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
2 whole matzo sheets, finely crumbled (about 1 cup)
1 large egg, beaten to blend

For brisket

1 4-pound flat-cut brisket
2 pounds onions, thinly sliced
2 1/4 cups canned chicken broth
3 large carrots, peeled, cut into 1-inch pieces
3 celery stalks, sliced
5 garlic cloves, peeled
1 tablespoon chopped fresh thyme
1 bay leaf

Make stuffing:
Heat oil in heavy large skillet over medium heat. Add onions, garlic and thyme; sauté until onions soften, about 5 minutes. Cool 15 minutes. Mix in spinach and matzo. Season stuffing with salt and pepper. Mix in egg.
Make brisket:
Preheat oven to 350°F. Cut deep pocket in 1 side of brisket, leaving 3/4-inch border of meat uncut on remaining 3 sides. Fill pocket with stuffing. Skewer or sew pocket closed. Sprinkle salt and pepper all over brisket.
Arrange half of onions in bottom of large roasting pan. Place brisket, fat side up, on onions. Top brisket with remaining onions. Pour 1/4 cup broth into pan. Bake brisket uncovered until meat and onions begin to brown, about 1 hour.
Add carrots, celery, garlic, thyme and bay leaf to pan around brisket. Pour remaining 2 cups broth over. Cover pan with foil. Reduce temperature to 300°F. Bake brisket until tender, about 2 1/2 hours longer. Remove from oven. Uncover pan; let brisket stand 30 minutes. Thinly slice brisket across grain. Overlap slices on platter. Surround with vegetables from pan. Spoon off fat from pan juices; season juices with salt and pepper. Serve brisket with pan juices.
Serves 8 to 10

Thank you so much, to you and yours.. a Happy Holidays.. :)

Men are from Atkins, Women are Zoned

Those that follow my threads know already that I believe the Atkins Diet is easier for most southerners and men. This isn't any surprise, leopards don't change their spots.

The problem with Weight Watchers and Zone, or any calorie restricted diet for men is counting stuff, and eating fresh salads.

Women on the other hand have problems eating "fat", and "greasy stuff", and generally don't mind journalizing and bookkeeping. Weight Watchers and the Ornish Diet are more in keeping with natural instincts.

All bets are off with most southerners women. Most have adjusted to beef and pork, and eating grilled fatty meats.

The only draw-back to Atkins for men is bread, and pasta, aside from beer, a man would walk a mile for a sandwich, or pasta.. :)..

Good morning Sweetie,

This recipe looks delicious, thanks so much. Crock Pot cooking is great. I love the aromas wafting about.

Nice poem Carlo. I would post the Out-House version of the "Night Before Christmas" but I don't want to get banned for life....

Carlo, Carlo, you are a multi-talented guy. Thanks so much for your mighty fine recipes and your marvelous poem.

Thanks Carlo, I love it. My daughter is 4 this year, I'm having so much fun I could scream! We're going out tonight (or tomorrow depending on weather) to get some Toys For Tots toys. Trying to make sure that she "gets it". The Church Christmas programs are a hoot, too, as well as the fact that she also started the tradition of making a cake for Jesus' birthday every year...

Great poem, carlo. Bonus recipes too. KEWL

I tell my kids that Santa is magic and a miracle, and you have to believe in your heart that magic and miracles are real.

Then when they are older I will tell them the magic is the belief that transforms you heart, and no one can prove to me that believing in miracles is a bad thing.

Sometimes our miracles are helped along by humans with divine inspriation, because the angles need some help, so the miracles of Santa and giving to others is aided by human hands.

Doesn't mean it is not real.

So they were just "faking" you out about the sled? Or did you really want one?

My Dad was a practical joker, and I begged him for a HORSE for Christmas. We lived in the country, and I rode the neighbor's horses, but I wanted my own horse to love and care for.

Christmas morning, my Father and siblings, told me to go look out front. I was so excited...but there on the ground, was a broken rope and a pile of horse manure...Dad said "oh, Santa brought you one, but he must have run away"...They ALL thought that was sooooo funny. I didn't think it was funny...I cried.

Postscript..the very next Christmas there really WAS a horse for me out front. Guess they felt horrible about the year before :~)..Merry Christmas Carlo.

sw