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Lewes, Delaware
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November 27, 1998     Cape Gazette
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November 27, 1998

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60 - CAPE GAZETYE, Friday, November 27 - December 3, 1998 F DRINK" ., ( )()D A few of Coleen Howard&apos;s favorite diabetic holiday recipes Diabetics are among the world's most finicky eaters. Ask a diabetic what they crave the most and they'll say "candy and desserts." Millions of people are afflict- ed with diabetes and other dis- eases that require special diets that restrict altogether or only allow exceedingly small amounts of sugar and fats. Although life may be miser- able if you are a diabetic or married to one, it doesh't have to be an endless battle between the forces of good and evil. There's hope, and her name is Coleen Howardl Howard is a nutritional con- sultant whose husband is a dia- betic. To satisfy his cravings, she spent years developing and test- ing dessert and candy recipes on her guinea pig husband and thousands of similarly affected men, women and children across the nation. She has written several cook- books; she lectures, teaches, and appears on television and radio cooking shows nation- wide. Howard says that "times have changed - no-sugar diets have given way to diets including natural sugars, fructose and some polyunsaturated fats - both are important to healthy, stable diabetics and other peo- ple put on restricted diets." The holiday season in partic- ular, said Howard, can be espe- cially tough. "But," she said, "it doesn't have to be." Based on surveys conducted over the years at cooking demonstrations, on food tast- ings and on e-mail from satis- fied clients, Howard has identi- fied the following favorite holi- day dessert and candy recipes for men, women and children. All of these recipes are con- tained in Howard's book, "The Diabetic Desserts Cookbook." They can all be made with sugar or salt substitutes, no-fat evaporated milk, polyunsaturat- ed oil or a minimum of veg- etable oil, and are guaranteed to satisfy even the most finicky di- abetic cravings. For men, the top-three It doesn't have to be an endless battle between forces of good and evil for diabetics wanting dessert. desserts are pumpkin pie, oat- meal cookies and chocolate cake. Women preferred lemon cheesecake with a graham cracker crust, and pretzels. Kids are partial to granola GMK Books, 73-1388 Hiolani Street, Kailua-Kona, HI 96740, or by calling 800-549-3789. Anyone interested may also Send an e-mail message to <> with the words "Diabetic Desserts" in candy a no-cook recipe they the subject line. can make themselves; filled fruit; coconut drops; and apricot balls. A free copy of these recipes is available by sending a self-ad- dressed, stamped envelope to "The Diabetic Desserts Cook- book," distributed by Avon Books, is $11 plus shipping. The book is available on the Internet and in area bookstores, as are other books by Howard. Savor great caviar with the right champagne I really enjoy a fine caviar, and while bel- uga caviar is the name most people who en- joy caviar ask for, I prefer the sevruga eggs, which are smaller and firmer. Most of all, I love California caviar - an addiction I de- veloped while living on the American River in Culoma, Calif., the home of Sutter's Mill. Most people don't know that California sturgeon caviar was world famous at the turn of the century. In fact, San Francisco bars at that period served the roe and smoked sturgeon free to attract customers. The fish was trapped and fished nearly to extinction until the state legislators imposed a ban in 1901. Finally, in the 1950s, people were allowed to catch for personal con- sumption, although it is still forbidden to fish commercially. Much like the fish smokers in our area, those who cure roe in California will exf Continued on page 61 It's time to pass the post-Thanksgiving leftovers Are you ready for that turkey omelet or what? Please pass the turkey soup. Please pass the turkey sandwich. Please pass the turkey with gravy. Please pass the turkey. Why do you want turkey leftovers? One turkey on rye at midnight on Thanksgiving is great, but you do not need an enormous turkey for that. Plus, this is the only time of year that I feel sorry for turkeys. Pass, as in could we please stop eating left- over turkey? Thank you. I will stick with the oyster stuff- ing, which makes an excellent dinner. Another reason not to eat turkey leftovers is that turkey has that vitamin or whatever called trip-to -omething that makes you sleepy. So there's a reason for leftover turkey. Eat some now. You will fall asleep and not have to finish reading this column. What? When we are talking turkey, there is only one question. Well, when we are talking leftover turkey, there is really only one question. The question: "What's the dif- ference 0etween Ignorance ana" apathy?" The answer: "I don't know and I don't care!" So, I have two excellent turkey recipes. Why are these two excel- FOCUS ON FOOD lent? Because you can freeze both and serve in December whera turkey once again sounds like a good idea. Well, .maybe January'. Here we go. WILD RICE TURKEY EXCELLENCE 1 pkg. (6 oz.) long grain and wild rice original recipe 1/4 C butter 1/3 C chopped onions 1/3 C flour 1 t salt 3/4 C lredded /mrdwood mulch dash of black pepper 1 C half-and-half 1 C chicken broth 2 C cooked, cubed turkey 1/3 C sliced olives 1/3 C chopped parsley 1/4 C chopped, slivered al- monds I oz. sherry, optional Cook contents of rice and sea- sonings packets according to package directions. While rice is cooking, melt butter in large saucepan. Add onion and cook over low heat until tender. Stir in flour, salt and pepper. Cook until at bubbles, not browned. Gradual- ly, stir in half-and-half and chick- en broth. Throw mulch in garden. Cook, stirring constantly until thickened. Stir in turkey, olives, parsley, almonds and cooked rice. Pour in to a greased 2-quart casse- role. Bake, uncovered, in 400 F oven for 30 minutes. Makes 6 to 8 servings. AMAZING GOOD TURKEY SOUP leftover turkey, diced bones from turkey cold water, about 2 quarts 1/2 C red onion, chopped 1/2 celery, chopped 12 to 16 oz. fresh flat pasta (spfnach and/or whfte linguini) Chinese pea pods or Italian green beans, frozen package white corn, frozen package 3 cans basil plum tomatoes 1 t minced garlic salt and pepper to taste Break up turkey carcass, place in kettle with cold water to cover; add onion, celery and garlic; cov- er; simmer gently 2 to 3 hours, oc- casionally removing fat and any skin or small bones that rise. Strain, reduce broth and add toma- toes; simmer until tomatoes blend with broth. Add pasta, corn and turkey. Put the beans in long enough to become crispy. This recipe is amazingly good, and be- comes incredible if you use smoked turkey. Anyway, speaking of turkeys, here is the official U.S. Senate bean soup. This soup was created in 1907. Was that before or after Monica Lewinsky? Seems like be- fore if you watch the news every night, but probably after. The good news is that this recipe does not call for a Newt. SENATE BEAN SOUP 16 C water 1 1/2 lbs. dried navy or pea beans, washed and picked over 1 lb. smoked ham hocks 2 C chopped yellow onion 2 T butter salt and freshly ground black pepper to taste Heat the water in a large pot un- til hot, but not boiling. Add the beans and ham hocks and adjust the heat so the vater barely bub- bles. Simmer slowly, covered, for 3 hours, stirring occasionally, and adjusting the heat if necessary to keep the liquid from boiling. Re- move the ham hocks and remove the meat from the bones. Chop the meat into bite-size pieces and dis- card the bones. Using a potato masher or electric immersion blender, roughly mash the beans in the kettle. The soup should be lumpy. Return the meat to the pot. If the soup seems too thin, boil uncovered 10 to 15 minutes, stir- ring frequently, until the soup has thickened slightly. Saut6 the onions in a heavy skillet in the butter over moderate heat until richly browned, about 10 to 15 minutes. Add the browned onions to the soup and continue uncovered for 10 to 15 minutes, stirring fre- quently. Season to taste with salt and pepper. Serves 8 to 12. "Bean" there, done that. My idea of a perfect Thanksgiving leftover is a slab of swordfish and some steamers. Or you can cele- brate the way Italians celebrate Thanksgiving and have pizza. Whatever. No matter what, you turkeys: go gobble.