Recipes Included On This Page Vanilla Ice Cream (lactose-free) Veal Stew Vegetable Soufflé (Gronsakssuffle) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Vanilla Ice Cream (lactose-free) Recipe By : The Lactose-free Family Cookbook by Jan Main; 1996 Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-06 June 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 egg yolks 2/3 cup granulated sugar -- (150 mL) 1 vanilla beans 1/2 cup soy milk -- (125 mL) or lactose-reduced milk 4 egg whites 1/2 teaspoon cream of tartar -- (2 mL) Using an electric mixer, beat the egg yolks and 1/3 cup (75 mL) of the sugar until thickened and lemony in colour; about 2 minutes. With a sharp knife, cut the vanilla bean in half lengthwise and add to the egg yolks along with the milk. Using a heavy saucepan, preferably stainless steel, cook the yolk mixture, whisking, over medium-low heat until thick enough to coat the back of a spoon; 5 to 8 minutes. Do not boil. Immediately remove from the heat and strain through a sieve into a bowl, using the back of a spoon to push it through the sieve. This ensures a smooth product, removing any lumps caused from curdling. Cover and let cool to room temperature. Using a clean mixing bowl and clean beaters, beat the egg whites with the cream of tartar on high speed until soft peaks form. If you don't have cream of tartar substitute a pinch of salt. The cream of tartar helps to stabilize the egg white into firm peaks. Gradually beat in spoonfuls of the remaining sugar until stiff peaks form. Fold about one-third of the egg white mixture into the cooled custard. Fold in the remaining egg whites. Spoon the mixture into a shallow pan; cover with plastic wrap and freeze 4 hours or overnight. A glass baking dish or plastic container works well for freezing ice cream quickly. Do not use an aluminum container as it may react with the food. Ice cream can be frozen for up to 2 days. Makes about 4 cups (1 L); 8 servings. Nutritional information per 1/2-cup/125 mL serving: 115 calories; 4.1g protein; 15.6g carbohydrate; 4.1g fat; 18.7mg calcium; 0.2g dietary fiber. Percent of calories from: carbohydrate - 54%; protein - 14%; fat - 32%. **Variations** a) Lemon: Substitute 1/2 cup (125 mL) fresh lemon juice for the vanilla bean and milk. Add 1 tablespoon (15 mL) of grated lemon rind after straining the yolk mixture. b) Coffee: Substitute 2 tablespoons (25 mL) instant coffee granules dissolved in 2 tablespoons (25 mL) water for the vanilla bean and milk. Add 1 teaspoon (5 mL) vanilla to the cooled custard when you fold in the beaten egg whites. c) Mocha: Substitute 1 cup (250 mL) soy milk or lactose-reduced milk, 1/2 cup (125 mL) unsweetened cocoa powder and 2 tablespoons (25 mL) instant coffee granules for the vanilla bean and milk; beat until dissolved. Add 1 teaspoon (5 mL) vanilla to the cooled custard when you fold in the beaten egg whites. d) Strawberry: Puree 2 cups (500 mL) fresh or frozen strawberries and substitute for the vanilla bean and milk. From The Lactose-free Family Cookbook by Jan Main; 1996; ISBN 1-896503-24-1. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 9 June 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 123 Calories; 4g Fat (30.0% calories from fat); 4g Protein; 17g Carbohydrate; trace Dietary Fiber; 159mg Cholesterol; 35mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 1/2 Fat; 1 Other Carbohydrates. * Exported from MasterCook * Veal Stew Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-06 June 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound veal shoulder -- cubed 2 cups water 1 stalk celery -- cut up Parsley 1 bay leaf 6 whole cloves 1/2 teaspoon thyme 1/8 teaspoon nutmeg Salt and pepper -- to taste 8 small onions -- (8 to 10) 2 tablespoons oil -- (at least) 2 tablespoons flour -- (at least) 2 cups stock -- (at least) or bouillon 1 egg -- beaten 1/2 lemon -- juice of Hot noodles Sear veal in Dutch oven. Add water, celery, parsley, bay leaf, cloves, thyme, nutmeg, salt and pepper and small onions. Simmer for 1 1/2 hours. Hallie's note inserted here: remove the bay leaf at this time - you don't want somebody to eat it; not only is it not pleasant but bay does contain toxic properties and although it is safe to use a few leaves for flavouring foods it should not be ingested in larger amounts (this, of course, applies to many of the flavouring agents we use so don't panic, just be sensible). Place onions and meat in bowl. In large pan, melt fat and blend in flour. Cook to blend. Add stock. Beat egg into gravy, then lemon juice. Replace meat and onions in pan. Serve over hot noodles in deep, large bowls. Source : "Unknown Source" S(MC formatting by): "bobbi744@attbi.com" NOTES : The second time I made this I added sliced fresh mushrooms near the end of the cooking time. It was delicious with them. Contributed to the FareShare Gazette by Bobbie; 17 June 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 317 Calories; 15g Fat (39.6% calories from fat); 21g Protein; 29g Carbohydrate; 8g Dietary Fiber; 118mg Cholesterol; 131mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 2 Fat. * Exported from MasterCook * Vegetable Soufflé (Gronsakssuffle) Recipe By :Swedish Food; Esseltes Goteborgsindustrier; 1948 Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-06 June 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium cauliflower -- see note* 2 tablespoons butter -- (30 mL) 3 tablespoons flour -- (45 mL) 1 1/4 cups milk -- (300 mL) or cream and a small amount of vegetable stock 3 eggs Salt White pepper Note* - asparagus, broccoli, mushrooms or any vegetable may be substituted for cauliflower Prepare vegetables and cook in slightly salted water until tender. Drain. Separate cauliflower into flowerets. Melt butter in saucepan and stir in flour. Add cream and stock gradually while stirring and cook slowly for 10 minutes, stirring occasionally. Remove from heat. Separate eggs. Then add yolks to sauce and beat vigorously 5 to 10 minutes. Season to taste and add vegetables. Beat egg whites until stiff and fold carefully into mixture. Pour into well-buttered and bread-crumbed baking dish. Bake in moderate oven (350F/180C) for 30 to 40 minutes. Serve from baking dish with melted butter, as a separate dish or with bacon or sausage. From an old cookbook called Swedish Food published in 1948 by Esseltes Gotesborgs industrier, Gothenburg, Sweden; edited by Sam Widenfelt. Editor's note: 'Swedish Food' is the work of the Home Economics Department of the publisher in collaboration with Mrs. Emmie Berg, a former resident of Montclair, N. J., who has compiled the recipes especially for this book. They are based partly on 'Stora Kokboken' by Edith Ekegardh and Britta Haggren, a leading Swedish cookbook issued by the same publisher. All recipes have been tested and the pictures set up in the Department's own kitchens by an expert staff. Some recipes have also been tested by a Home Economics Consultant in the United States. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 15 June 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 116 Calories; 8g Fat (60.1% calories from fat); 5g Protein; 6g Carbohydrate; 1g Dietary Fiber; 111mg Cholesterol; 97mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

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