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#1
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moussaka
Anyone know of a good LC version of this? Eggplant, lamb or beef, and that
awesome custard type stuff on top. It is so good and there should be a way to make it LC. I like the Greek type. Curt |
#2
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moussaka
curt wrote:
Anyone know of a good LC version of this? Eggplant, lamb or beef, and that awesome custard type stuff on top. It is so good and there should be a way to make it LC. I like the Greek type. Curt Excuse my Greek arrogance, but what other type of mousaka is there? I'll ask my sister and my mom Curt, they may know of a way to make it LC. The bechemel sauce would be the trickiest and you can just leave out the potato. I'll get back to you on this if I find a good substitute. Monica -- Started 01/20/04 362/292.8/Goal: till my thighs don't rub together anymore __________________________________________________ ______ We must overcome the notion that we must be regular... it robs you of the chance to be extraordinary and leads you to the mediocre. - Uta Hagen --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (http://www.grisoft.com). Version: 6.0.708 / Virus Database: 464 - Release Date: 6/18/04 |
#3
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moussaka
"curt" wrote:
Anyone know of a good LC version of this? Eggplant, lamb or beef, and that awesome custard type stuff on top. It is so good and there should be a way to make it LC. I like the Greek type. Curt http://www.lowcarbfriends.com/recipes/beef/bcmous.shtml for one. Google is your friend. (moussaka low carb) |
#4
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moussaka
"TavliGal" wrote in message newsNsCc.830429$Pk3.433894@pd7tw1no... curt wrote: Anyone know of a good LC version of this? Eggplant, lamb or beef, and that awesome custard type stuff on top. It is so good and there should be a way to make it LC. I like the Greek type. Curt Excuse my Greek arrogance, but what other type of mousaka is there? I'll ask my sister and my mom Curt, they may know of a way to make it LC. The bechemel sauce would be the trickiest and you can just leave out the potato. I'll get back to you on this if I find a good substitute. Monica -- Started 01/20/04 362/292.8/Goal: till my thighs don't rub together anymore I agree that I only know of Greek moussaka, but when I googled, I got some other claims. I was a little disappointed in my search. Maybe, if you could just give me the recipe (not LC version). I don't have a problem leaving out the potato bottom crust. I am going to a Greek Food and Wine Festival and I will have to have a piece. I miss stuffed grape leaves as well, but I may have to have a couple anyway. My best friend growing up was Greek and I sure miss eating over their home. They made so many wonderful Greek dishes. Thanks for your help, Curt |
#5
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moussaka
Yeah, I googled, but wasn't thrilled with the results. I have to question
cottage cheese in the toping of your link. Thanks for the try though. I am looking for someone that has a better recipe than I came across on my search. Curt "sh0rtcircuit (Deb)" wrote in message news "curt" wrote: Anyone know of a good LC version of this? Eggplant, lamb or beef, and that awesome custard type stuff on top. It is so good and there should be a way to make it LC. I like the Greek type. Curt http://www.lowcarbfriends.com/recipes/beef/bcmous.shtml for one. Google is your friend. (moussaka low carb) |
#6
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moussaka
In article ,
"curt" wrote: Anyone know of a good LC version of this? Eggplant, lamb or beef, and that awesome custard type stuff on top. It is so good and there should be a way to make it LC. I like the Greek type. What's in it that isn't LC? Seems fine to me -- eggplant, lamb, cream, eggs, cheese, tomatoes, onions, garlic, cinnamon... Priscilla |
#7
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moussaka
In article oNsCc.830429$Pk3.433894@pd7tw1no,
"TavliGal" wrote: curt wrote: Anyone know of a good LC version of this? Eggplant, lamb or beef, and that awesome custard type stuff on top. It is so good and there should be a way to make it LC. I like the Greek type. Curt Excuse my Greek arrogance, but what other type of mousaka is there? I'll ask my sister and my mom Curt, they may know of a way to make it LC. The bechemel sauce would be the trickiest and you can just leave out the potato. I'll get back to you on this if I find a good substitute. Potato? In mousaka? Huh? Priscilla |
#8
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moussaka
curt,
why not post a REGULAR moussaka recipe that you approve of and lets us try to alter it for you? -- rosie http://www.nrablacklist.com/ "curt" wrote in message ... : Anyone know of a good LC version of this? Eggplant, lamb or beef, and that : awesome custard type stuff on top. It is so good and there should be a way : to make it LC. I like the Greek type. : : Curt : : |
#9
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moussaka
"rosie read and post" wrote in message ... curt, why not post a REGULAR moussaka recipe that you approve of and lets us try to alter it for you? I don't have a regular recipe that looks good. Maybe moussaka is LC without alterations? Curt |
#10
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moussaka
"Priscilla Ballou" wrote in message ... In article oNsCc.830429$Pk3.433894@pd7tw1no, "TavliGal" wrote: curt wrote: Anyone know of a good LC version of this? Eggplant, lamb or beef, and that awesome custard type stuff on top. It is so good and there should be a way to make it LC. I like the Greek type. Curt Excuse my Greek arrogance, but what other type of mousaka is there? I'll ask my sister and my mom Curt, they may know of a way to make it LC. The bechemel sauce would be the trickiest and you can just leave out the potato. I'll get back to you on this if I find a good substitute. Potato? In mousaka? Huh? Priscilla I am not sure if traditional moussaka has a potato crust or not. I do know that potatoes are less expensive and I have had cheap versions of it with about 1/2 potato. I was not impressed. I have had it with a thin potato crust and felt it was good. I had it in Greece in 1987, but I can't remember if it had the potato crust or not. Curt |
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