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Monte,
I have been following your story on another thread and was wondering if you could give us some tips on creating some good healthy sauces to put over meat and veggies. This seems to be a problem for me since I don't like plain veggies or meat without some dressing on them. Not that I eat a lot gravy or fat but sometimes it is nice to have some other flavor with a dish without adding a lot of fat. Your help would be appreciated. Roxan |
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On Fri, 26 Sep 2003 11:19:35 -0400, "roxan"
wrote: I have been following your story on another thread and was wondering if you could give us some tips on creating some good healthy sauces to put over meat and veggies. This seems to be a problem for me since I don't like plain veggies or meat without some dressing on them. Not that I eat a lot gravy or fat but sometimes it is nice to have some other flavor with a dish without adding a lot of fat. Your help would be appreciated. Hello Roxan, Sauces and gravies are endless. I don't know what type of flavors you like. Good recipes are very subjective. What I might like you might not. Etc. But if we can just talk basic here we can certain come up with something. You do not have to use any fat or grease to make any gravies or sauces. You can take plain water and season it until you like it and just add a tablespoon of flour or some corn starch and thicken it. There are some ways I do for myself. Which might be of interest for you. I take a vegetable "stock" and work with it often. I often get some fat free low sodium chicken and beef stock in the soup section of the store and work with it. some other ideas which I do.. you can take most salad dressings and make some very nice marinating sauce or just a plain sauce to cover your entree.. I uses the low fat or calorie ones often. Tomato and bacon, Ranch, or Italian are very nice to work with on chicken. You can heat up the salad dressings and most of them are creamy already where you don't have to thicken them. Using salad dressings as a sauce is a great way to begin to learn home created sauces. They are already mixed and most people like some of them already. Now you can make a basic white sauce.. with skim milk and go to town with all kinds of different seasoning ideas.. That is you putting in the seasoning you like. Just don't make your roux from any grease, or butter. smile. Along this same idea.. is to add different kinds of wines to your sauces. The list of ideas is endless. Tomato sauce is very nice. I studied under an Italian chef from Italy in my past and I was shocked at the simplicity of some of their sauces.. And that certainly fits into our subject here. Plain crushed tomatoes or tomatoe paste is so easy to work with and very low in calories. I put a pan on the stove, medium heat, add a few drops of virgin olive oil, put in some fine diced onions, fresh garlic, salt pepper. I let them cook until the onions have a fine brown lines on the edges and you can see through them. I take some tomato paste, mix some water in it.. to get the density where I want it at, then put that into my pan with the onions and garlic. I then add the seasoning i like. Sometimes I stick a little tofu in there for some protein. Take some veggies which you like. I like carrots, celery, sweet bell peppers red, yellow or green. I cut them up and steam them till they are al dente.. (they have a snap in the middle when you bite in them) put them aside. when my sauce is ready. I add my veggies.. but only when I am ready to serve it. I do not like over cooked veggies. This basic sauce can be used on anything. Beef, chicken, pork, or even fish. There would be very few calories in this. You just have to think when you fool with your old recipes that you will not add any grease, oil or fats to it. You can cook (with water) any beef afew hours before your meal and pour the meat and water in a large bowl.. and make sure the water line is above the meat. Put that bowl in the frig.. and let it cook down. Take it out and remove the grease from the top. Take that beef and put in in a collander and wash it off with as hot water as you can and that will take out much of the dreaded fat. Take that meat cut it up in small pieces put that meat in that tomato sauce. Boil up some nice whole wheat pasta.. and as you sit down to enjoy that say what Emeril Saids "Oh yeah babe"... You can ever go further and add some "crushed red pepper" and do as Emeril does and "kick it up a notch".. ( he is one of my favorite chefs and I love his work) I hope this might have given you some insight into pushing you forward into creating some nice sauces.. and that you might, and anyone else here, share some of yours with me too. It is one of the main reasons I love being a chef/cook.. and that is that one never gets too old or educated that one can't learn something new. I am one of the few fellows I know who subscribes to women's magazines. I love the recipes.. smile. Some of the women who I work with in the kitchen turn their heads when I can offer some points in their conversations.. from the aritices I read from those magazines. smile. Good diet tips in there too.. In any and all women magazines there are always two subjects always mentioned. Diet and Recipes. I have even been taught some nice recipes from my grandchildren. I ask them what they like to eat and they tell me of their own creations. And some of it is pretty good. Or pretty yummy as they say. Good luck.. Monte |
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Hey, Monte,
Thanks for the great ideas. We'll all be chefs if you keep supplying us with healthy tips. ![]() Cat "Montgomery Hounchell" wrote in message ... On Fri, 26 Sep 2003 11:19:35 -0400, "roxan" wrote: I have been following your story on another thread and was wondering if you could give us some tips on creating some good healthy sauces to put over meat and veggies. This seems to be a problem for me since I don't like plain veggies or meat without some dressing on them. Not that I eat a lot gravy or fat but sometimes it is nice to have some other flavor with a dish without adding a lot of fat. Your help would be appreciated. Hello Roxan, Sauces and gravies are endless. I don't know what type of flavors you like. Good recipes are very subjective. What I might like you might not. Etc. But if we can just talk basic here we can certain come up with something. You do not have to use any fat or grease to make any gravies or sauces. You can take plain water and season it until you like it and just add a tablespoon of flour or some corn starch and thicken it. There are some ways I do for myself. Which might be of interest for you. I take a vegetable "stock" and work with it often. I often get some fat free low sodium chicken and beef stock in the soup section of the store and work with it. some other ideas which I do.. you can take most salad dressings and make some very nice marinating sauce or just a plain sauce to cover your entree.. I uses the low fat or calorie ones often. Tomato and bacon, Ranch, or Italian are very nice to work with on chicken. You can heat up the salad dressings and most of them are creamy already where you don't have to thicken them. Using salad dressings as a sauce is a great way to begin to learn home created sauces. They are already mixed and most people like some of them already. Now you can make a basic white sauce.. with skim milk and go to town with all kinds of different seasoning ideas.. That is you putting in the seasoning you like. Just don't make your roux from any grease, or butter. smile. Along this same idea.. is to add different kinds of wines to your sauces. The list of ideas is endless. Tomato sauce is very nice. I studied under an Italian chef from Italy in my past and I was shocked at the simplicity of some of their sauces.. And that certainly fits into our subject here. Plain crushed tomatoes or tomatoe paste is so easy to work with and very low in calories. I put a pan on the stove, medium heat, add a few drops of virgin olive oil, put in some fine diced onions, fresh garlic, salt pepper. I let them cook until the onions have a fine brown lines on the edges and you can see through them. I take some tomato paste, mix some water in it.. to get the density where I want it at, then put that into my pan with the onions and garlic. I then add the seasoning i like. Sometimes I stick a little tofu in there for some protein. Take some veggies which you like. I like carrots, celery, sweet bell peppers red, yellow or green. I cut them up and steam them till they are al dente.. (they have a snap in the middle when you bite in them) put them aside. when my sauce is ready. I add my veggies.. but only when I am ready to serve it. I do not like over cooked veggies. This basic sauce can be used on anything. Beef, chicken, pork, or even fish. There would be very few calories in this. You just have to think when you fool with your old recipes that you will not add any grease, oil or fats to it. You can cook (with water) any beef afew hours before your meal and pour the meat and water in a large bowl.. and make sure the water line is above the meat. Put that bowl in the frig.. and let it cook down. Take it out and remove the grease from the top. Take that beef and put in in a collander and wash it off with as hot water as you can and that will take out much of the dreaded fat. Take that meat cut it up in small pieces put that meat in that tomato sauce. Boil up some nice whole wheat pasta.. and as you sit down to enjoy that say what Emeril Saids "Oh yeah babe"... You can ever go further and add some "crushed red pepper" and do as Emeril does and "kick it up a notch".. ( he is one of my favorite chefs and I love his work) I hope this might have given you some insight into pushing you forward into creating some nice sauces.. and that you might, and anyone else here, share some of yours with me too. It is one of the main reasons I love being a chef/cook.. and that is that one never gets too old or educated that one can't learn something new. I am one of the few fellows I know who subscribes to women's magazines. I love the recipes.. smile. Some of the women who I work with in the kitchen turn their heads when I can offer some points in their conversations.. from the aritices I read from those magazines. smile. Good diet tips in there too.. In any and all women magazines there are always two subjects always mentioned. Diet and Recipes. I have even been taught some nice recipes from my grandchildren. I ask them what they like to eat and they tell me of their own creations. And some of it is pretty good. Or pretty yummy as they say. Good luck.. Monte |
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Lots of good ideas here! Thanks, Monte!
Chris |
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"Monte" wrote
Now you can make a basic white sauce.. with skim milk and go to town with all kinds of different seasoning ideas.. That is you putting in the seasoning you like. Just don't make your roux from any grease, or butter. smile. You can make white sauce without butter!!?? Who knew? My head is about to explode at the possibilities!! Thank you :-) -- Walking on . . . Laurie in Maine 207/110 60 inches of attitude! Start: 2/02 Maintained since 2/03 |
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Thanks Monte for all the great ideas. I will give them a try. I use wine in
my cooking for sauces but sometimes don't know whether to use a white wine or red one. I did a cream sauce the other day with a little white wine and couple table spoons of half and half over chicken that wasn't too bad once it was reduced a little. Again thanks for responding to my request. Roxan "Montgomery Hounchell" wrote in message ... On Fri, 26 Sep 2003 11:19:35 -0400, "roxan" wrote: I have been following your story on another thread and was wondering if you could give us some tips on creating some good healthy sauces to put over meat and veggies. This seems to be a problem for me since I don't like plain veggies or meat without some dressing on them. Not that I eat a lot gravy or fat but sometimes it is nice to have some other flavor with a dish without adding a lot of fat. Your help would be appreciated. Hello Roxan, Sauces and gravies are endless. I don't know what type of flavors you like. Good recipes are very subjective. What I might like you might not. Etc. But if we can just talk basic here we can certain come up with something. You do not have to use any fat or grease to make any gravies or sauces. You can take plain water and season it until you like it and just add a tablespoon of flour or some corn starch and thicken it. There are some ways I do for myself. Which might be of interest for you. I take a vegetable "stock" and work with it often. I often get some fat free low sodium chicken and beef stock in the soup section of the store and work with it. some other ideas which I do.. you can take most salad dressings and make some very nice marinating sauce or just a plain sauce to cover your entree.. I uses the low fat or calorie ones often. Tomato and bacon, Ranch, or Italian are very nice to work with on chicken. You can heat up the salad dressings and most of them are creamy already where you don't have to thicken them. Using salad dressings as a sauce is a great way to begin to learn home created sauces. They are already mixed and most people like some of them already. Now you can make a basic white sauce.. with skim milk and go to town with all kinds of different seasoning ideas.. That is you putting in the seasoning you like. Just don't make your roux from any grease, or butter. smile. Along this same idea.. is to add different kinds of wines to your sauces. The list of ideas is endless. Tomato sauce is very nice. I studied under an Italian chef from Italy in my past and I was shocked at the simplicity of some of their sauces.. And that certainly fits into our subject here. Plain crushed tomatoes or tomatoe paste is so easy to work with and very low in calories. I put a pan on the stove, medium heat, add a few drops of virgin olive oil, put in some fine diced onions, fresh garlic, salt pepper. I let them cook until the onions have a fine brown lines on the edges and you can see through them. I take some tomato paste, mix some water in it.. to get the density where I want it at, then put that into my pan with the onions and garlic. I then add the seasoning i like. Sometimes I stick a little tofu in there for some protein. Take some veggies which you like. I like carrots, celery, sweet bell peppers red, yellow or green. I cut them up and steam them till they are al dente.. (they have a snap in the middle when you bite in them) put them aside. when my sauce is ready. I add my veggies.. but only when I am ready to serve it. I do not like over cooked veggies. This basic sauce can be used on anything. Beef, chicken, pork, or even fish. There would be very few calories in this. You just have to think when you fool with your old recipes that you will not add any grease, oil or fats to it. You can cook (with water) any beef afew hours before your meal and pour the meat and water in a large bowl.. and make sure the water line is above the meat. Put that bowl in the frig.. and let it cook down. Take it out and remove the grease from the top. Take that beef and put in in a collander and wash it off with as hot water as you can and that will take out much of the dreaded fat. Take that meat cut it up in small pieces put that meat in that tomato sauce. Boil up some nice whole wheat pasta.. and as you sit down to enjoy that say what Emeril Saids "Oh yeah babe"... You can ever go further and add some "crushed red pepper" and do as Emeril does and "kick it up a notch".. ( he is one of my favorite chefs and I love his work) I hope this might have given you some insight into pushing you forward into creating some nice sauces.. and that you might, and anyone else here, share some of yours with me too. It is one of the main reasons I love being a chef/cook.. and that is that one never gets too old or educated that one can't learn something new. I am one of the few fellows I know who subscribes to women's magazines. I love the recipes.. smile. Some of the women who I work with in the kitchen turn their heads when I can offer some points in their conversations.. from the aritices I read from those magazines. smile. Good diet tips in there too.. In any and all women magazines there are always two subjects always mentioned. Diet and Recipes. I have even been taught some nice recipes from my grandchildren. I ask them what they like to eat and they tell me of their own creations. And some of it is pretty good. Or pretty yummy as they say. Good luck.. Monte |
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![]() "Montgomery Hounchell" wrote in message ... On Fri, 26 Sep 2003 11:19:35 -0400, "roxan" wrote: I have been following your story on another thread and was wondering if you could give us some tips on creating some good healthy sauces to put over meat and veggies. This seems to be a problem for me since I don't like plain veggies or meat without some dressing on them. Not that I eat a lot gravy or fat but sometimes it is nice to have some other flavor with a dish without adding a lot of fat. Your help would be appreciated. Hello Roxan, Sauces and gravies are endless. I don't know what type of flavors you like. Good recipes are very subjective. What I might like you might not. Etc. But if we can just talk basic here we can certain come up with something. You do not have to use any fat or grease to make any gravies or sauces. You can take plain water and season it until you like it and just add a tablespoon of flour or some corn starch and thicken it. In the south we make a roux for everthing - a one beer roux, two beer, etc. A three beer roux is really dark A traditional roux involves using oil and flour. Those of us who really don't need extra calories have found that baking flour has the same effect. Spread flour thin over a baking sheet and bake in a medium oven until the flour begins to turn color (usually one or two beers) stirring frequently. Store in a jar and add to sauces to thicken. The heated flour 'accepts' more liquid and makes for a nice sauce. There are some ways I do for myself. Which might be of interest for you. I take a vegetable "stock" and work with it often. I often get some fat free low sodium chicken and beef stock in the soup section of the store and work with it. some other ideas which I do.. you can take most salad dressings and make some very nice marinating sauce or just a plain sauce to cover your entree.. I uses the low fat or calorie ones often. Tomato and bacon, Ranch, or Italian are very nice to work with on chicken. You can heat up the salad dressings and most of them are creamy already where you don't have to thicken them. Using salad dressings as a sauce is a great way to begin to learn home created sauces. They are already mixed and most people like some of them already. Now you can make a basic white sauce.. with skim milk and go to town with all kinds of different seasoning ideas.. That is you putting in the seasoning you like. Just don't make your roux from any grease, or butter. smile. Along this same idea.. is to add different kinds of wines to your sauces. The list of ideas is endless. I love wine sauces. I drink white wine and my BF drinks red so there is always left over wine at the house. I find the whites do not have a long shelf life but make terrific sauces. One recipe that I love either as a soup or as a sauce involves roasting tomatoes, garlic and a sweet vidalia onion in the crock pot until they are complete mush. Then they are blended until smooth. Adding beef broth and wine makes for a wonderful tomato soup (add fresh basil from the garden and add some FF sour cream when serving). By itself, it makes a thick sauce for pasta which can be thinned to taste with broth or water or wine. Oh, and I find salt to be needed for either of these recipes but I am not very sensitive to salt. Tomato sauce is very nice. I studied under an Italian chef from Italy in my past and I was shocked at the simplicity of some of their sauces.. And that certainly fits into our subject here. Plain crushed tomatoes or tomatoe paste is so easy to work with and very low in calories. I put a pan on the stove, medium heat, add a few drops of virgin olive oil, put in some fine diced onions, fresh garlic, salt pepper. I let them cook until the onions have a fine brown lines on the edges and you can see through them. I take some tomato paste, mix some water in it.. to get the density where I want it at, then put that into my pan with the onions and garlic. I then add the seasoning i like. Sometimes I stick a little tofu in there for some protein. Take some veggies which you like. I like carrots, celery, sweet bell peppers red, yellow or green. I cut them up and steam them till they are al dente.. (they have a snap in the middle when you bite in them) put them aside. when my sauce is ready. I add my veggies.. but only when I am ready to serve it. I do not like over cooked veggies. This basic sauce can be used on anything. Beef, chicken, pork, or even fish. There would be very few calories in this. You just have to think when you fool with your old recipes that you will not add any grease, oil or fats to it. You can cook (with water) any beef afew hours before your meal and pour the meat and water in a large bowl.. and make sure the water line is above the meat. Put that bowl in the frig.. and let it cook down. Take it out and remove the grease from the top. Take that beef and put in in a collander and wash it off with as hot water as you can and that will take out much of the dreaded fat. I am going to try that as I am a serious beefeater! Take that meat cut it up in small pieces put that meat in that tomato sauce. Boil up some nice whole wheat pasta.. and as you sit down to enjoy that say what Emeril Saids "Oh yeah babe"... You can ever go further and add some "crushed red pepper" and do as Emeril does and "kick it up a notch".. ( he is one of my favorite chefs and I love his work) I love Emeril, as well. We have several of his resturaunts here in Louisiana - NOLA's, Emeril's etc. His recipes are a tad complicated at times but he is most entertaining. I hope this might have given you some insight into pushing you forward into creating some nice sauces.. and that you might, and anyone else here, share some of yours with me too. It is one of the main reasons I love being a chef/cook.. and that is that one never gets too old or educated that one can't learn something new. I am one of the few fellows I know who subscribes to women's magazines. I love the recipes.. smile. Some of the women who I work with in the kitchen turn their heads when I can offer some points in their conversations.. from the aritices I read from those magazines. smile. Good diet tips in there too.. In any and all women magazines there are always two subjects always mentioned. Diet and Recipes. You have several qualities that would make you an excellent cook book author. First, you appreciate good food. Second, you understand that reducing calories and increasing the nutritional value of foods does not have to result in sacrificing taste. Third, you have the ability to communicate and teach through the written word. I know that I would buy your cookbook if you ever wrote one! I can envision chapters in which you teach the principles of making sauces, salads, etc. and then provide recipes. Just a thought.......... I have even been taught some nice recipes from my grandchildren. I ask them what they like to eat and they tell me of their own creations. And some of it is pretty good. Or pretty yummy as they say. Good luck.. Monte |
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SnugBear wrote:
"Monte" wrote Now you can make a basic white sauce.. with skim milk and go to town with all kinds of different seasoning ideas.. That is you putting in the seasoning you like. Just don't make your roux from any grease, or butter. smile. You can make white sauce without butter!!?? Who knew? You can't make a traditional white sauce which is thickened with a roux, but you can make a starch-thickened sauce with a slurry. roux = butter (or any fat) and flour (or any starch) slurry = any starch (or flour) and water (or milk, wine, juice, stock, etc.) It's essentially how gravies are made. Pan juices, fat poured off, deglazed with some water-based liquid and thickened with a starch by bringing it to a light boil. My head is about to explode at the possibilities!! They're huge. Skim milk gravy, well-seasoned, thickened with a starch is perfectly good food. Same thing for beef or chicken stock. Burgundy wine, cooked down a bit and thickened with pan drippings is luscious. For people doing a low carb approach, one of the food gums like xanthan, guar or Arabic would be substituted if they wanted *no* added carbs. Pastorio |
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On Sat, 27 Sep 2003 22:16:49 -0500, "Julianne"
wrote: Hi, Julianne, In the south we make a roux for everthing - a one beer roux, two beer, etc. A three beer roux is really dark Now this is something interesting. I use a beer based batter for a nice beading for fish, chicken, vegetables etc. but to make a roux from it. Very interesting. I shall have to try this one out. You bake the flour to get it dark for dark sauce. yes? with broth or water or wine. Oh, and I find salt to be needed for either of these recipes but I am not very sensitive to salt. Yes. I do too. But in most resturants they don't allow us to cook with salt, because of people who might have high blood pressure and others who are allergic etc. But where I work now, in the college they allow it. Not too many 18 to 22 year old students have too much trouble with their salt intake. Smile. I love Emeril, as well. We have several of his resturaunts here in Louisiana - NOLA's, Emeril's etc. His recipes are a tad complicated at times but he is most entertaining. Louisiana? YES.. I love it there. I love the people and the FOOD. A few years ago I was in and cooked for 450 worker/performers of The Ringling Brothers and Barnum Bailey circus. I traveled around this country to many times. And when we played New Oreleans we all would go down to the French Quarter on Bourbon street and "party".. smile. There was four or five us cooks and we would go out to eat. We would ask the waiter to tell the chefs there that we would like to talk some with them and they would come out and sit with us and if the time was right and the business slow we would go into the kitchen and discuss recipes. Good God what food we had, and what music. It was one of the four places I found in these United States where I said I could move to and feel at home. Of course I am a southerner lived most of my life in the Hills of Kentucky and there is that southeren feeling there but the New Orleans people certainly live up to our wonderful southeren hospitality we are famous for. There are some might fine people there and I carry around many wonderful memories and recipes from the many chef's I was able to meet and learn from when we were there. I actually was taken outside at one place and the chef let me "blacken" some fish. It was something else. that cast iron dutch oven was red with hit on the bottom and it was a real experience frying that fish. Smile. You certainly shouldn't have any trouble finding wonderful recipes in that area. Smile. You have several qualities that would make you an excellent cook book author. Oh, thank you and bless you for your kind words. But I don't know about writing. Monte |
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![]() "Montgomery Hounchell" wrote in message ... On Sat, 27 Sep 2003 22:16:49 -0500, "Julianne" wrote: Hi, Julianne, In the south we make a roux for everthing - a one beer roux, two beer, etc. A three beer roux is really dark Now this is something interesting. I use a beer based batter for a nice beading for fish, chicken, vegetables etc. but to make a roux from it. Very interesting. I shall have to try this one out. You bake the flour to get it dark for dark sauce. yes? No, silly. We measure how long we cook the roux by how many beers you drink. It is an exercise in patience as everyone tends to want to turn up the heat and speed things up. You cannot speed a good roux. with broth or water or wine. Oh, and I find salt to be needed for either of these recipes but I am not very sensitive to salt. Yes. I do too. But in most resturants they don't allow us to cook with salt, because of people who might have high blood pressure and others who are allergic etc. But where I work now, in the college they allow it. Not too many 18 to 22 year old students have too much trouble with their salt intake. Smile. I love Emeril, as well. We have several of his resturaunts here in Louisiana - NOLA's, Emeril's etc. His recipes are a tad complicated at times but he is most entertaining. Louisiana? YES.. I love it there. I love the people and the FOOD. A few years ago I was in and cooked for 450 worker/performers of The Ringling Brothers and Barnum Bailey circus. I traveled around this country to many times. And when we played New Oreleans we all would go down to the French Quarter on Bourbon street and "party".. smile. There was four or five us cooks and we would go out to eat. We would ask the waiter to tell the chefs there that we would like to talk some with them and they would come out and sit with us and if the time was right and the business slow we would go into the kitchen and discuss recipes. Good God what food we had, and what music. It was one of the four places I found in these United States where I said I could move to and feel at home. The chef's in Louisiana are very proud and very comptetive. They love to show off! I imagine chefs are like that everywhere but since there isn't a shy bone in our entire state, it is easy to appreciate this in chef's. You can eat at a different restaurant every day in New Orleans and never run out of good places to eat. Of course I am a southerner lived most of my life in the Hills of Kentucky and there is that southeren feeling there but the New Orleans people certainly live up to our wonderful southeren hospitality we are famous for. There are some might fine people there and I carry around many wonderful memories and recipes from the many chef's I was able to meet and learn from when we were there. I actually was taken outside at one place and the chef let me "blacken" some fish. It was something else. that cast iron dutch oven was red with hit on the bottom and it was a real experience frying that fish. Smile. Ah, we love blackened anything here! Also, with Thanksgiving coming, all the men will be frying Turkeys. It is hard to mess up a fried turkey and the women can concentrate on sweet potato casseroles, etc. while the men fry turkeys. It is heavenly. At my BF's camp, we have a host of cast iron cookware and his neighbor up there seasons it regularly for us. If you are good, you never immerse them in water. I am not that good, being conscious of germs and all. You certainly shouldn't have any trouble finding wonderful recipes in that area. Smile. Too good, I'm afraid but there are some wonderful cajun cookbooks that have addressed health can calories. Holly Clegg wrote one and Vernon Roget's is to die for. For truly wonderful recipes, the River Road cookbooks are wonderful. They are compilations of everyone's favorite recipes put together for charity. Again, in the comptetitive spirit, only the best recipes are included. No one really cares about fat and calories so each recipe has to be considered carefully. I find one can almost always cut the butter at least in half and buy leaner cuts of meat than are called for. You have several qualities that would make you an excellent cook book author. Oh, thank you and bless you for your kind words. But I don't know about writing. Monte |
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