Happy Easter!

On Wed, 29 Mar 2006 12:43:57 GMT, Ward Abbott <[email hidden]>

Quoted message said:

Started with our "working" Easter Menu.

Crème of Asparagus Soup
Mixed Greens w/ Glazed Pecans, Raspberry Vinaigrette
Apricot Glazed Ham
Roasted Spring Vegetables Couscous
Rhubarb Crisp w/ Vanilla Ice Cream

The menu was easy...but now the wines. Probably German.

We're having ham and a couple kinds of vegetables. Crash will
probably have some kind of potato, too.

We can munch on cubes of cheese and ham with toothpicks later that
evening.

The rhubarb sounds like a great idea. I hope ours will be up by then.
I've made a low-carb version of my mom's sour cream rhubarb pie
filling in the past, and it was good. Too good. I'll be more careful
next time.

* Exported from MasterCook *

Sour Cream Rhubarb Sauce

Recipe By 😄amsel in dis Dress
Serving Size : 8 Preparation Time :0:00
Categories : Pies and Crusts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups rhubarb -- 1/4-inch pieces
1 cup sour cream
1/2 cup Splenda
1 large egg
2 egg yolks
2 tablespoons flour
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/2 teaspoon nutmeg
2 cups strawberries -- unsweetened, optional

Combine ingredients and cook over low heat until rhubarb is soft.
Divide into 8 portions and eat one of them at a time. <G>

Description:
"8 grams carbohydrates, 2 grams fiber per serving"
Cuisine:
"Low-Carb"
Source:
"Pat Zastera (Damsel's Mom)"
- - - - - - - - - - - - - - - - -
- -

Per Serving (excluding unknown items): 114 Calories; 8g Fat (62.9%
calories from fat); 3g Protein; 8g Carbohydrate; 2g Dietary Fiber;
89mg Cholesterol; 26mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat.

NOTES : Two tablespoons of flour isn't going to kill anyone who's
low-carbing.

Damsel in dis Dress wrote:
Sour Cream Rhubarb Sauce

Quoted message said:

1/2 cup Splenda

Never have cooked with Spelnda - my doc is still a little iffy on it,
we stick to sugar although i've been using raw lately to get away from
white refined suagr- would sugar be subbed at a 1 for 1 ratio, ie, half
a cup of sugar?

Jude said:

Damsel in dis Dress wrote:
Sour Cream Rhubarb Sauce

Quoted message said:

1/2 cup Splenda

Never have cooked with Spelnda - my doc is still a little iffy on it,
we stick to sugar although i've been using raw lately to get away from
white refined suagr- would sugar be subbed at a 1 for 1 ratio, ie, half
a cup of sugar?

The original called for 1 cup of sugar. I generally use 1/3 to 1/2 of
Splenda when substituting for sugar. It does *not* measure equally.

Peace,
Carol

Damsel in dis Dress said:

Jude said:

Damsel in dis Dress wrote:
Sour Cream Rhubarb Sauce

Quoted message said:

1/2 cup Splenda

Never have cooked with Spelnda - my doc is still a little iffy on it,
we stick to sugar although i've been using raw lately to get away from
white refined suagr- would sugar be subbed at a 1 for 1 ratio, ie, half
a cup of sugar?

The original called for 1 cup of sugar. I generally use 1/3 to 1/2 of
Splenda when substituting for sugar. It does *not* measure equally.

Peace,
Carol

Exactly what I needed to know. Thanks.

And, BTW, thanks for being one of the people who can read a newsgroup
and actually answer a question directly, without a bunch of stupid BS!
I get tired of those folks real quick!!

In article <[email hidden]>,

Ward Abbott said:

Started with our "working" Easter Menu.

Crème of Asparagus Soup

Mixed Greens w/ Glazed Pecans, Raspberry Vinaigrette

Apricot Glazed Ham

Roasted Spring Vegetables
w/ Couscous

Rhubarb Crisp w/ Vanilla Ice Cream

The menu was easy...but now the wines. Probably German.

I'll probably serve lamb.......

Either legs, or possibly braised shanks.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Jude said:

Damsel in dis Dress said:

Jude said:

Damsel in dis Dress wrote:
Sour Cream Rhubarb Sauce
> 1/2 cup Splenda

Never have cooked with Spelnda - my doc is still a little iffy on it,
we stick to sugar although i've been using raw lately to get away from
white refined suagr- would sugar be subbed at a 1 for 1 ratio, ie, half
a cup of sugar?

The original called for 1 cup of sugar. I generally use 1/3 to 1/2 of
Splenda when substituting for sugar. It does *not* measure equally.

Exactly what I needed to know. Thanks.

You betcha! You're going to love this stuff! You can also use it as
a pie filling. I posted the recipe a couple days ago.

Quoted message said:

And, BTW, thanks for being one of the people who can read a newsgroup
and actually answer a question directly, without a bunch of stupid BS!
I get tired of those folks real quick!!

Aw shucks! Ain't nuttin'. <G> Thank you, Jude. I just try to treat
people the way I'd like them to treat me.

My peeve is the people who say, "Google is your friend," when someone
asks for a recipe. What if I want one that's tried and true, from
someone I respect? Okay, enough of my mini-rant.

Peace,
Carol

Jude said:

And, BTW, thanks for being one of the people who can read a newsgroup
and actually answer a question directly, without a bunch of stupid BS!
I get tired of those folks real quick!!

Those folks are just confused. They think people who post questions
are looking for information or to learn something. So when people's
questions include false premises or incorrect assumptions they try to
correct them as part of the answer. Obviously, none of that applies to
you. -aem

aem said:

Jude said:

And, BTW, thanks for being one of the people who can read a newsgroup
and actually answer a question directly, without a bunch of stupid BS!
I get tired of those folks real quick!!

Those folks are just confused. They think people who post questions
are looking for information or to learn something. So when people's
questions include false premises or incorrect assumptions they try to
correct them as part of the answer. Obviously, none of that applies to
you. -aem

Hm. I though Damsel actually corrected my incorrect assumption that you
could sub sugar for Splenda equally. She just did it without a lot of
other [censored], like trying to convince me why I should use Splenda, or
telling me I should have googled info on Splenda-to-sugar conversion
measurements, or trying to send me to a link that sells Splenda.....she
just answered the question. Gave the information that was asked for.
Taught me what I needed to know.

The difference, IMO, was that she did it nicely, like a friendly kind
person, not like a know-it-all [censored]. Perhaps well mannered people
are simply a dying breed.

In article <[email hidden]>,

Jude said:

Damsel in dis Dress wrote:
Sour Cream Rhubarb Sauce

Quoted message said:

1/2 cup Splenda

Never have cooked with Spelnda - my doc is still a little iffy on it,
we stick to sugar although i've been using raw lately to get away from
white refined suagr- would sugar be subbed at a 1 for 1 ratio, ie, half
a cup of sugar?

Have you ever used xylitol? I make a jam with it - a crockpot recipe.
It has its drawbacks, though. It's a sugar alcohol and is slow
absorbing - a hypoglycemic friend uses it a lot.
--
-Barb
<http://jamlady.eboard.com> Updated 3-27-2006 It Can Can!

"If it's not worth doing to excess, it's not worth doing at all."

Melba's Jammin said:

Have you ever used xylitol? I make a jam with it - a crockpot recipe.
It has its drawbacks, though.

It's a fantastic laxative if you consume enough of it. <G>
BTW, that jam is amazing!

Peace,
One Who Knows

In article <[email hidden]>,

Damsel in dis Dress said:

Melba's Jammin said:

Have you ever used xylitol? I make a jam with it - a crockpot recipe.
It has its drawbacks, though.

It's a fantastic laxative if you consume enough of it. <G>
BTW, that jam is amazing!

Peace,
One Who Knows

Jeez, I did warn you, didn't I?
I think some people may be more sentive to it than others. :-/ Didn't
bother me in the quantities that I ate it.
--
-Barb
<http://jamlady.eboard.com> Updated 3-27-2006 It Can Can!

"If it's not worth doing to excess, it's not worth doing at all."

Melba's Jammin said:

In article <[email hidden]>,

Damsel in dis Dress said:

Melba's Jammin said:

Have you ever used xylitol? I make a jam with it - a crockpot recipe.
It has its drawbacks, though.

It's a fantastic laxative if you consume enough of it. <G>
BTW, that jam is amazing!

Peace,
One Who Knows

Jeez, I did warn you, didn't I?
I think some people may be more sentive to it than others. :-/ Didn't
bother me in the quantities that I ate it.

Heehee! I didn't have problems with it, either. But I've had
problems with maltitol, which is also a sugar alcohol. <G>

Peace,
Carol

Ward said:

Started with our "working" Easter Menu.

Crème of Asparagus Soup

Mixed Greens w/ Glazed Pecans, Raspberry Vinaigrette

Apricot Glazed Ham

Roasted Spring Vegetables
w/ Couscous

Rhubarb Crisp w/ Vanilla Ice Cream

The menu was easy...but now the wines. Probably German.

Hmmm...

I believe I'll make almost that same menu. I generally like to cook lamb on
Easter, but my current girlfriend eats lamb frequently, so it's not a
"special occasion" meat for her. I'll have to modify the salad because
she's allergic to most nuts, but I think everything else would be given
enthusiastic approval. Thanks for the inspiration!

For wines, I'll have an Oregon Pinot Gris with the soup and dinner (a
Riesling would be good too), and a Moscato d'Asti with dessert. I'll also
have iced tea (with a wide variety of Torani syrups available if diners want
to flavor it) and ice water.

I won't be celebrating Easter *on* Easter; I'll be out of town attending
Convergence XII in New Orleans (see www.convergencexii.com/ for details).
I'll make this dinner on the following Tuesday: That's better for my
girlfriend and me anyway, since we both work weekends.

Bob