DESSERT: STRAWBERRY RHUBARB CRISP(click here to print)

Its the time of year for rhubarb.  Here is a great low carb recipe using rhubarb and strawberries

Strawberry Rhubarb Crisp

Filling:
3 cups rhubarb, sliced into 1/2 inch pieces
1 1/2 cups sliced strawberries
1/2 tsp stevia extract
1/2 tsp xanthan gum (optional, firms filling)

Topping:
2/3 cup almond meal
1/4 cup flax seed meal
2 tbsp coconut flour
1/3 cup chopped pecans
1/4 cup oats (optional, adds carbs)
1 tsp stevia extract
2 tbsp granulated erythritol
5 tbsp butter, in 1/4 inch pieces

Preheat oven to 350F.

In a medium bowl, mix together rhubarb, strawberries and stevia. Sprinkle xanthan gum over and mix well. Spread filling in a 8×8 glass casserole dish or baking pan. If using a metal pan, grease bottom and sides prior to spreading the filling.

Combine first seven topping ingredients in a medium bowl. Using a pastry cutter or two knives, cut in butter until mixture resembles coarse crumbs. Spread topping evenly over filling.

Bake for 30-40 minutes or until filling bubbles up and topping is golden brown. If topping appears to be browning too quickly, cover with foil until filling is done.

Remove from oven and let cool at least 10 minutes before serving.

Serves 10. Total carbs 10.6 per serving, 4.2g carbs when subtracting erythritol and fiber.

*www.alldayidreamaboutfood.com

BREAKFAST: SPINACH MUSHROOM QUICHE(click here to print)

SPINACH MUSHROOM QUICHE

A spaghetti squash crust puts an enticing spin on this spinach and mushroom quiche!

Ingredients

• 1 small spaghetti squash
• 1 TBS olive oil
• 1/2 small onion, diced
• 1 cup mushrooms, sliced
• 3 cups fresh spinach
• 1/2 cup swiss cheese
• 4 eggs
• 3/4 cup milk
• 1/4 tsp garlic salt
• Pepper to taste

Directions

1. Preheat the oven to 400 degrees F.
2. Split the spaghetti squash in half lengthwise and place face down on a foil lined and greased baking sheet. Bake for 35 minutes or until the squash is tender.
3. Remove from oven and let cool slightly.
4. When cool enough to handle, using a spoon, remove the seeds and insides, and then with a fork, shred the spaghetti squash out of it's shell and press into a 10-inch quiche pan or a pie dish. Set aside.
5. In a large skillet, heat the olive oil over medium heat. Saute the onion and mushroom until tender. Add the spinach and toss around until wilted. Remove from heat.
6. Sprinkle the cheese on top of the spaghetti squash crust in the quiche dish and then add the vegetables.
7. Beat the eggs, milk, and seasonings together and pour over the vegetables.
8. Bake at 400 for 40 minutes or until the eggs are cooked through and the top has browned.
9. Remove from oven and let set 5-10 minutes.
10. Cut into 8 slices and serve.
11. *diabeticconnect.com*               7 carbs per serving

BREAKFAST: CRUSTLESS SPINACH QUICHE(click here to print)

Original recipe makes 6 servings    CRUSTLESS SPINACH QUICHE

• 1 onion, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 5 eggs, beaten

• 3 cups shredded Muenster cheese
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper

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Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
2. Heat olive  oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
3. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
4. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.
5. serves 6      4.9 carbs

      Recipe submitted by Edith Weil

SOUPS: 5 SPICE CHICKEN NOODLE SOUP (ASIAN)(click here to print)

5 SPICE CHICKEN NOODLE SOUP 2 1/2 cup cold water 1 1/4 cup low sodium chicken broth 1/4 cup fresh chopped green onion , thinly bias-sliced 2 tsp low sodium soy sauce 2 medium garlic cloves , minced 1/4 tsp Chinese 5-spice powder 1/8 tsp ground ginger 2 cup chopped bok choy 1 medium red bell peppers , cut into thin bite-size strips 2 oz  (or sharitaki noodles for less carbs) 1 1/2 cup cooked chicken breast, diced

Directions 1 In large saucepan, combine water, chicken broth, green onion, soy sauce, garlic, five-spice powder, and ginger. 2 Bring to boil. Add bok choy, sweet pepper strips, and somen. 3 Return soup to boil, and then reduce heat to gentle boil for 4 to 5 minutes, until noodles are tender. 4 Add chicken. Stir until heated thoroughly. Serve immediately. dlife.com                servings 4; carbs 4.9 *www.dlife.com*

MAIN DISH: GRILLED DILL-MUSTARD SALMON(click here to print)

GRILLED DILL-MUSTARD SALMON




1 tbs. chopped fresh dill

1 tbs. Dijon mustard

1 tbs honey

1/4 cup mayonnaise

1 (1 1/2 pound fresh salmon fillet)

nonstick cooking spray

GRILL DIRECTIONS: Heat grill. In small bowl, combine dill,  mustard and honey; mix well. Place 2 tablespoons mustard mixture in a small bowl; stir in mayonnaise until well blended. Refrigerate sauce until serving time. Reserve remaining mustard mixture for brushing on salmon.

When ready to grill spray sin side of salmon with nonstick cooking spray. Place salmon, sin side down on gas grill over medium heat or on charcoal grill 4 to 6 inches from coals. Spoon reserved mustard mixture onto salmon, spreading evenly; cover grill. Cook 10 to 15 minute or until fish flakes easily with a fork. Serve mayo-mustard mixture with salmon.  6 servings;  3 gram carb

Recipe submitted by Edith Weil

VEGETABLE: STUFFED ZUCCHINI (click here to print)

STUFFED ZUCCHINI WITH TOMATOES AND MOZZARELLA





Preheat oven to 400 degrees. Brush a rimmed baking sheet with olive oil. Halve 2 medium zucchinis lengthwise and scrape out seeds. Place cut side up on sheet and season with coarse salt and ground pepper.
In a small bowl, combine 2 plum tomatoes that have been halved, seeded, and diced small, and 1/4 tsp each chopped fresh oregano leaves and white vinegar. season with salt and pepper. Top zucchini with tomato mixture. Bake until zucchini is tender about 20 minutes.

Heat broiler, with rack in top position. Top zucchini with 5 ounces fresh mozzarella, torn into 1 inch pieces. Broil until cheese is brown and bubbling. 1 to 2 minutes. Serve immediately. Serves 4;  5 g. carbs

Recipe submitted by Edith Weil

SALADS: LEMONY KALE(click here to print)

• LEMONY KALE
• 
  
• 
  
• 
  
• 
  
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon sugar( 2 packets Splenda)
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon kosher salt
• 4 cups torn kale leaves
• 2 cups torn Swiss chard leaves
• 4 teaspoons unsalted pumpkin seed kernels
• 1/4 cup sliced green onions (about 2)
• 1 ounce shaved pecorino Romano

Preparation

1. 1. Combine first 5 ingredients, stirring until sugar dissolves. Add kale and chard; toss. Let stand 10 minutes.
2. 2. Heat a skillet over medium heat. Add kernels; cook 5 minutes or until brown, stirring frequently. Add kernels, onions, and cheese to greens; toss.
3. 
   

Christine Burns Rudalevige, Cooking Light

3 carbs
AUGUST 2012

APPETIZER: THAI STYLE PORK WRAPS(click here to print)

Thai Style Pork Wraps

Rating

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(0 Rated)

makes 10 wraps

Ingredients

2 tablespoons olive oil
3/4 pound boneless pork chops, cut with the grain, into 1/4 x 2-inch strips
16 ounces or 4 cups of shredded or chopped cabbage or coleslaw mix

1 bunch scallions, trimmed and thinly sliced
4 cloves garlic, minced
1/2 cup sugar free red chili sauce(recipe below)
10 large lettuce leaves (Bibb or iceberg)
1/2 cucumber, seeded, peeled and cut into matchsticks
Chopped fresh mint, lime wedges and Sriracha or Asian-style hot sauce

Directions

1. In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add the pork and cook for 3 minutes until cooked through. Remove to plate and keep warm. Add remaining tablespoon oil, the coleslaw mix,  scallion and garlic. Cook 6 to 7 minutes, stirring occasionally, until tender. Stir in sweet chili sauce and reserved pork and heat through.
2. To serve, place about 1/2 cup filling in center of each lettuce leaf. Add some cucumber and mint, a squeeze of fresh lime juice and a dash of hot sauce. Roll up and serve.

Per serving: 142 calories, 4g fat, 7 carbohydrates, 8g protein, 292mg sodium, 2g fiber
*www.outpost.coop.com*

RED CHILI SAUCE SUGAR FREE

18 tomatoes
2 green bell peppers, chopped
2 medium onions, chopped
3 tsp. Sucaryl, Truvia or other sugar substitute
2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1 tsp. allspice
2 cups apple cider vinegar

Methods/steps

Peel, core and chop tomatoes. Combine all ingredients and boil 4 hours or until thick. Pour into jars and seal

(PALEO, NOT LOW CARB)BUCKWHEAT: 4 DIFFERENT WAYS TO USE

BREAKFAST: HAM AND EGG CUPS(click here to print)

HAM AND EGG CUPS






For this recipe, we make a batch of scrambled eggs with our favorite add-ins and bake in the ham cups. You can make your scramble with your own favorite ingredients or if you prefer your eggs over easy, simply crack them right into the ham cup and bake until the egg is done to your liking.
serves 6



Ingredients
6 slices of thinly sliced ham or prosciutto
1 cup shredded cheese of your choice
6 eggs
6 tablespoons unsweetened almond milk
1 bunch asparagus, cut into 1 inch pieces, woody ends trimmed off
1 cup fresh baby spinach, cut into ribbons
2 tablespoons butter
Salt and pepper to taste

     

     

Directions

1. Preheat oven to 350°.
2. Place one slice of ham or prosciutto into each compartment of a muffin tin. Press down so the ham forms a cup and the edges overlap.
3. In a large bowl, crack eggs, add milk and whisk to combine.
4. In a large sauté pan over medium heat, melt butter and add asparagus. Sauté 5 minutes and add in spinach and egg mixture and cook until eggs are thoroughly scrambled. Add salt and pepper to taste.
5. Spoon a portion of egg mixture into each ham cup, sprinkle with cheese and bake 15 to 20 minutes or until the edges of your ham start to brown and cheese is melted.
6. Remove from muffin tins and serve immediately.

Per serving: 144 calories, 10g fat, 5g sat fat, 1 carbohydrate, 12g protein, 246mg sodium, trace fiber, 124mg calcium





*www.outpost.coop*

SALADS: LAYERED GARDEN SALAD(click here to print)

LAYERED GARDEN SALAD


4 cups torn iceberg or other lettuce

1 1/2 cups fresh broccoli florets
1 1/2 cups fresh cauliflower florets
1/4 cup sliced green onions

Dressing
1/3 cup mayonnaise
1/3 cup sour cream
2 tbs. Smuckers sugar free orange marmalade
2 ounces (1/2 cup) crumbled feta cheese
1 tbs chopped fresh basil

In a 3 quart serving bowl, layer all salad ingredients. In a small bowl, combine mayonnaise,
 sour cream and marmalade; blend well. Spread dressing evenly over salad.  Sprinkle with cheese and basil.  Cover; refrigerate at least 2 hours before serving or overnight. Just before serving toss gently to mix.
TIP: a 10 ounce bag of American blend salad greens can be used in place of the torn lettuce. 

serves 14; 6 carbs per serving

Recipe submitted by Edith Weil

SALADS: CHINESE CHICKEN SALAD(click here to print)

CHINESE CHICKEN SALADhttp://generositiesoftheheart.blogspot.com









1 pound boneless, skinless chicken breast breast fillets, with fat removed
1 tbs hot pepper oil
1 tbs. sesame oil
3 or 4 cloves of garlic, minced
1 1/2 tsp. grated fresh  ginger
1 cup julienne-sliced red bell pepper
4 ounces fresh snow peas, trimmed, cut in half if large (can use broccoli instead for lower carbs)
4 ounces fresh  bean sprouts, rinsed and dried
1/3 cup water
1/3 cup thinly sliced green onion
2 tbs. coconut aminos
1 tsp. hot pepper oil
1 tbs. rice vinegar

Rinse chicken breast fillets and pat dry. Cut into small chunks and set aside. Heat 1 tbs hot pepper oil in a nonstick skillet over medium/high heat. Add garlic and ginger and saute 1 minute. Add chicken and stir fry over high heat until chicken is lightly browned. Add red bell pepper, snow peas, bean sprouts and water. Stir fry over high heat until water evaporates. Add green onion and cook 1 minute more. Remove pan from heat. Set aside. In a small bowl, combine remaining ingredients and stir into chicken mixture. Serve hot, or cover and refrigerate and serve chilled.  Serves 6;  7gm of carbs per serving

American Heart Association Cookbook

SALADS: CHICKEN & SNOW PEA(click here to print)

CHICKEN AND SNOW PEAShttp://generositiesoftheheart.blogspot.com







4 ounces fresh snow peas, rinsed and trimmed (can use broccoli instead for lower carbs)

1 pound cooked, cubed chicken breast fillets

1/4 cup finely chopped red onion

1/4 cup thinly sliced water chestnuts

1/2 cup mayonnaise

1/2 cup vanilla yogurt(buy the Dannon Natural Plain yogurt and add 1 tsp vanilla extract)

1 tsp. grated ginger

1 tsp. grated lime rind

1/4 tsp. salt

dash of white pepper.

Tip:  I add 1 packet of splenda to the dressing if you want a little sweetness(since the yogurt is sugar free)

Blot the  snow peas dry on paper towels. Set aside

In a bowl, combine chicken, snow peas,  onion and water chestnuts. In a small bowl, combine remaining ingredients. Pour over chicken and vegetables an mix gently with rubber spatula.  Cover and refrigerate several hours to allow flavors to blend.

Serves 6; 8 carbs

 American Heart Association Cookbook

DESSERTS: FUDGY BROWNIES(click here to print)

FUDGY BROWNIES http://generositiesoftheheart.blogspot.com





6 tbs butter
4 ounces unsweetened chocolate
1/3 cup whipping cream
1/3 cup Smuckers sugar free apricot jam
1 egg yolk
1 tsp. vanilla
1/2 cup almond flour
3/4 cup Splenda(if you want you can always add more to make it sweeter)
1/2 tsp. baking powder
3 egg whites
1/8 cream of tarter
1/3 cup chopped walnuts





Heat butter, chocolate, cream  and apricot preserves in a small saucepan(or double boiler) stirring frequently until almost melted.  Whisk in egg yolk and vanilla mix in combine four, sweetener, and baking powder until smooth

Beat egg whites and cream of tarter until stiff peaks form. Fold chocolate mixture into egg whites. Fold in walnuts. Pour batter into a greased 8 inch square baking pan.

Preheat oven to 350 degrees until brownies are firm to the touch and toothpick inserted comes out clean. Bake 18 to 20 minutes(do not over bake)   Cool on wire rack. Serve warm or room temperature

16 servings; 8 carbs per serving

Recipe submitted by Edith Weil

COOKIES: COCONUT MACAROONS WITH CHOCOLATE DRIZZLE(click here to print)

COCONUT MACAROONS WITH CHOCOLATE DRIZZLE

http://generositiesoftheheart.blogspot.com

makes 24 cookies

Cookies

• 2 3/4 cups unsweetened, shredded coconut
• 1/3 – 1/2 cup steviva blend
• 1 tbsp coconut flour
• 1/4 tsp sea salt
• 1/4 tsp almond extract
• 3 egg whites

Topping

• 3.5 oz dark chocolate
• 1 tsp butter

Preparation

1. Preheat oven to 325 F.
2. Line a baking sheet with parchment paper.
3. In a large bowl, combine all cookie ingredients.
4. Drop large spoonfuls of dough onto the lined baking sheet. Bake for 20 minutes, or until cookies are slightly browned at the edges. Allow to cool.
5. Melt chocolate with butter. Drizzle over the cookies.

Nutritional Information per Cookie

• 75 Calories
• 6.5 g Fat
• 0.5 mg Cholesterol
• 21 mg Sodium
• 7 g Carbohydrate
• 4.5 g Fiber
• 1 g Protein

Source: Fit Chick's Kitchen

COOKIES: GRANOLA BARS(click here to print)

GRANOLA BARShttp://generositiesoftheheart.blogspot.com





1 cup almonds sliced
1/2 cup walnuts
4 tsp. sesame seed
2 tsp. flax seeds
Process these 4 items in a food processor
Add a little water to this mixture and make a paste, let sit 3 minutes

1/2 cup shredded unsweetened coconut
1/2 cup almond flour
1/3 cup coconut oil
1/4 cup Smukers natural peanut butter
3/4 tsp. baking soda
1 tsp. lemon juice

4 tbs. Honey Tree sugar free imitation honey(found at walmart)
1 tsp. salt(optional)

Add all the above ingredients to paste mixture.  Add cranberries. Mix well.  Grease a square baking pan.  Add mixture to and spread out.   325 degrees for 20 minutes.  7
 carbs per serving . Makes 6 servings.



Recipe submitted by Edith Weil

COMMON SUPPLIES REQUIRED FOR LOW CARB(click here to print)

Common supplies required for Low Carb way-of-eating (WOE)
In the Pantry
Almond butter (without sugar)
Almond flour, or ground almonds
Almonds, sliced
Bacon bits (using real bacon)
Bakers Chocolate (sugar free 70% dark)
Baking powder without cornstarch or make your own 2 parts cream of tartar 1 part baking soda
Baking soda
Chocolate chips (sugar free)
Cocoa butter
Cocoa powder (unsweetened)
Coconut flour (Bob's Red Mill®)
Coconut milk (unsweetened)
Coconut, unsweetened and desiccated
Coffee, instant
Coffee syrup Sugar Free like Torani (I use the sf Brown Sugar Cinnamon in place of brown sugar)
Xanthan gum thickener
Cream of tartar
Cream, heavy, in carton that can sit on shelf in 1 cup (250 mL) size(I buy fresh and keep in fridge)

Dry yeast, active
Erythritol, granulated and perhaps powdered erythritol (can powder your
own)
Flaxseed meal (golden is preferable)
Fruit Pectin, No sugar needed
Gelatin, unflavored
Hazelnuts

Lindt 70% or 85% chocolate bar
Maple sugar-free syrup
Walden Farms jams....do not contain fruit, only fruit extract 0 carbs but does have some chemicals
Walden Farms sauces....all their products have 0 carbs but do have some chemicals


Palm Hearts, canned
pork rinds (use instead of chips. Also, if you crush them you can use instead of breading on meats)

Sunflower butter (called Sunbutter) without sugar

Pecans

Sesame seeds

Steviva Blend®, or equivalent like Truvia®
Sucralose, LIQUID or equivalent, like Stevia
Sunflower butter (brand is sunbutter) without sugar.

Whey protein powder, vanilla and/or unflavored (O carb kind) I use Isopure
Whole raw almonds
Xanthan gum and/or guar gum
Xylitol (warning: this sugar alcohol is very poisonous to dogs)

Sauces and oils:
Alfredo sauce (check ingredients for cornstarch...homemade is best)
Apple cider vinegar
Barbecue sauce (make your own without sugar or starch)
Hot sauce such as Franks®
Mayonnaise (Primal Kitchen or home made)
Nonstick cooking spray(olive oil)
Olive oil - light and extra virgin
  (I buy coconut Aminos) use this in place of soy sauce
Spaghetti Sauce (no sugar added)
Torani Coffee Syrup Sugar free-Brown sugar Cinnamon (use instead of brown sugar)

Walnut oil
White vinegar


Extracts:
Almond
Butterscotch
Cherry
Lemon
Maple
Orange
Peppermint
Rum
Vanilla

Spices:
Allspice
Basil
Bay leaves
Cardamom
Cayenne pepper
Chili powder
Chinese Five Spice powder
Chipotle chili powder
Chives
Cinnamon
Cloves (whole and ground)
Crushed red pepper
Cumin
Curry powder
Dehydrated onion
Dill
Dry mustard powder
Garam masala
Garlic powder
Ground coriander
Ground ginger
Italian seasoning
Marjoram No Salt
Nutmeg
Onion salt
Oregano
Paprika
Parsley
Pumpkin pie spice
Rosemary
Sage
Salt, Iodized
Salt, Lite (Mortons®)
Salt, sea salt
Seasoning salt
Taco seasoning (homemade)
Thyme
Turmeric
White pepper and black pepper


In the freezer:
Steak (rib eye)
Beef, Ground beef
Butter, regular and unsalted (yes, you can freeze it)
Chia seeds
Chicken breasts
Chicken stock or broth, homemade
Chicken wings
Fish, Corvina (Sea bass) or any other white fish
Lobster

Pork ribs
Pork tenderloin
Roasts
Salmon
Sausage meat, ground (no fillers and no sugar)
Sausages (no fillers and no sugar)
Scallops
Shrimp


In the refrigerator:
Almond milk (unsweetened) Or Silk unsweetened almond/coconut milk combo

Bacon
Butter
Cheese slices...real cheddar,( not American cheese slices or velveeta)
Cheese, Cream cheese (full fat)
Cheese, Feta cheese
Cheese, Monterey Jack and Mozzarella cheese
Cheese, Parmesan cheese
Cheese, Swiss cheese
Chicken, roast or rotisserie
Chutney - (use sugar free Walden Farms apricot jam, vinegar and coconut aminos
Coconut milk (unsweetened)
Coconut oil
Cream, sour cream(real sour cream...I use Daisy)
Dill pickles
Eggs
Garlic, crushed
Ginger root
Healthy butter (I like unsalted)
Heavy cream
Horseradish
Hot pepper sauce
Hot sauce
Jalapenos, canned jalapenos
Jam, sugar free
jicama
Lemon juice and lime juice
Liquid smoke
Low-carb ketchup(sugar free)
Mayonnaise (homemade is best & Primal Kithen made with 100% avocado oil
Mustard (Dijon and regular)
Plain yogurt (Greek full fat, unsweetened) Best is KITE HILL plain unsweetened made with almond milk and only 1 carb for 5.3 ounces
Salad dressing, homemade salad dressing (olive oil and vinegar is what I use) Full fat ranch without sugar is ok too
Salsa


Fresh Vegetables – buy weekly according to the recipes planned (only green leafy no starchy or root vegetables)
Canned Vegetables –
pumpkin,
green beans,

asparagus,
mushrooms,
jicama
radishes
diced tomatoes and
tomato paste

Frozen Vegetables –  fresh is best

cauliflower and
broccoli

Fruits –




Frozen fruits – fresh is best.  Check frozen for added sugar. 1/4 cup when you are a controlled diabetic
strawberries,
blueberries,
raspberries and
cranberries

  (adapted to my low carb diet by generositiesoftheheart)

MUFFINS: APPLE(click here to print)

APPLE MUFFINS-http://generositiesoftheheart.blogspot.com



1 cup almond flour
1/4 tsp. baking soda
1/2 tsp. lemon juice
2 tbs. sugar free maple syrup
1/2 cup coconut milk
2 tbs. coconut oil, melted
2 eggs, wisked
1 tsp. cinnamon
apple extract to taste

Preheat oven to 350 degrees
In a bowl mix all dry ingredients together
In another bowl mix all wet ingredients together
Combine and stir until well mixed. Stir in apple extract until smooth
Grease 6 muffin tins.  divide mixture evenly in each muffin tin
Bake for 30 minutes or until toothpick comes out clean

6 servings;  4 carbs

Recipe submitted by Edith Weil

SALADS: TOMATO VEGETABLE ASPIC(click here to print)

TOMATO VEGETABLE ASPIC http://generositiesoftheheart.blogspot.com
2 envelopes unflavored gelatin
1 cup beef broth(low sodium)
3 cups tomato juice or V-8(low sodium)\
1/2 cup chopped small cucumber
1 small chopped onion
1 tbs. brown sugar
2 tsp. Worcestershire sauce
1 tsp. dried basil, crushed
1 bay leaf
2 tbs. lemon juice
Dash of bottled hot pepper sauce

In a small saucepan combine gelatin and 1/2 cup of the beef broth. Let stand for 5 minutes

Meanwhile, in a saucepan combine 1 cup of the tomato juice, the cucumber, onion, brown sugar, Worcestershire sauce, basil, and bay leave. Simmer for 5 minutes. Strain mixture through sieve or cheesecloth. Discard vegetables and herbs.

Add gelatin mixture to hot tomato juice mixture; stir to dissolve. Stir in remaining broth and tomato juice, the lemon juice, and hot pepper sauce. Pour into a 4 or 4 1/2 cup mod. Cover and chill for 6 to 24 hour. Unmold unto a plate. Makes 8 to 10 servings. 6 carbs per serving

Recipe submitted by Edith Weil