Tuesday, November 23, 2004
"Cholesterol, Sinuses and Thanksgiving"
I got a call from my doctor last night giving me the results of my bloodwork and CT scan from last week. I was pleased to find out that I have low cholesterol!!! Now I'm not saying that I will start going to McDonald's more often than I do right now, but at the same time, I am glad that it's not totally killing me...yet! :-) As far as my sinuses, he said that they look okay and the sinus surgery won't really help me, so I was a bit bummed about that - I guess it's back to taking allergy medication, decongestants and nasal sprays until they figure something out!
With one of my favorite holidays right around the corner, I thought I would share a couple of Thanksgiving recipes:
Caramel Pecan Pie
Ingredients:
1 (9 inch) unbaked pie crust
36 individually wrapped caramels, unwrapped
1/4 cup butter
1/4 cup milk
3/4 cup white sugar
3 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt 1 cup pecan halves
Directions:
1 Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
2 In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
3 Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.
___
Pan Sauteed Oysters (this is from a college friend - I make them every year)
Ingredients:
Oysters
Flour (enough for dredging the quantity of oysters you purchase)
Old Bay
Salt
Pepper
1 Egg, beaten
Italian Breadcrumbs
Butter
Oil (any vegetable-based type)
Directions:
Mix flour, old bay, salt and pepper to taste. Dredge oysters in flour mixture. Dip oysters into beaten egg, let excess drip, then bread with italian breadcrumbs. In a large frying pan on medium heat, melt butter and a bit of oil together (butter for flavor, oil to reduce burning). Sautee on each side until golden brown and remove to serving platter while centers are slightly soft.
___
I am not a cranberry sauce lover, but I make this for my mom every year and she loves it. It also makes the house smell heavenly while it's cooking.
Oranged Cranberry Sauce
Ingredients:
1 (12 ounce) package fresh cranberries
1/2 orange, zested
1-1/2 cinnamon sticks
1 cup orange juice
1 cup packed brown sugar
--------------------------------------------------------------------------------
Directions:
In a medium saucepan, combine cranberries, orange zest, cinnamon, orange juice, and brown sugar. Add enough water to cover, and bring to a boil over high heat. Immediately reduce heat, and simmer for about 1 hour, or until the sauce has thickened. Taste for sweetness, and adjust with additional sugar if necessary. You can not overcook, so continue cooking until you have a good thick consistency. Let mixture cool, then refrigerate in a covered container. Serves 12.
Happy Thanksgiving to All!! :-)
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I got a call from my doctor last night giving me the results of my bloodwork and CT scan from last week. I was pleased to find out that I have low cholesterol!!! Now I'm not saying that I will start going to McDonald's more often than I do right now, but at the same time, I am glad that it's not totally killing me...yet! :-) As far as my sinuses, he said that they look okay and the sinus surgery won't really help me, so I was a bit bummed about that - I guess it's back to taking allergy medication, decongestants and nasal sprays until they figure something out!
With one of my favorite holidays right around the corner, I thought I would share a couple of Thanksgiving recipes:
Caramel Pecan Pie
Ingredients:
1 (9 inch) unbaked pie crust
36 individually wrapped caramels, unwrapped
1/4 cup butter
1/4 cup milk
3/4 cup white sugar
3 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt 1 cup pecan halves
Directions:
1 Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
2 In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
3 Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.
___
Pan Sauteed Oysters (this is from a college friend - I make them every year)
Ingredients:
Oysters
Flour (enough for dredging the quantity of oysters you purchase)
Old Bay
Salt
Pepper
1 Egg, beaten
Italian Breadcrumbs
Butter
Oil (any vegetable-based type)
Directions:
Mix flour, old bay, salt and pepper to taste. Dredge oysters in flour mixture. Dip oysters into beaten egg, let excess drip, then bread with italian breadcrumbs. In a large frying pan on medium heat, melt butter and a bit of oil together (butter for flavor, oil to reduce burning). Sautee on each side until golden brown and remove to serving platter while centers are slightly soft.
___
I am not a cranberry sauce lover, but I make this for my mom every year and she loves it. It also makes the house smell heavenly while it's cooking.
Oranged Cranberry Sauce
Ingredients:
1 (12 ounce) package fresh cranberries
1/2 orange, zested
1-1/2 cinnamon sticks
1 cup orange juice
1 cup packed brown sugar
--------------------------------------------------------------------------------
Directions:
In a medium saucepan, combine cranberries, orange zest, cinnamon, orange juice, and brown sugar. Add enough water to cover, and bring to a boil over high heat. Immediately reduce heat, and simmer for about 1 hour, or until the sauce has thickened. Taste for sweetness, and adjust with additional sugar if necessary. You can not overcook, so continue cooking until you have a good thick consistency. Let mixture cool, then refrigerate in a covered container. Serves 12.
Happy Thanksgiving to All!! :-)
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