With Thanksgiving coming up in the US and many having holidays in
December, it might be a good idea to submit methods you use to adapt
traditional foods or menus to fit your diabetic diets. This may have been
done before, but I was not reading the group then.

I have a few I will submit if people are interested. I do cranberry sauce
(a lead pipe cinch), turkey stuffing(or dressing cooked outside the bird
so vegetarians can eat it) and pumpkin pie with a walnut crust.

Wendy

In article >,
"W. Baker" > wrote:

> With Thanksgiving coming up in the US and many having holidays in
> December, it might be a good idea to submit methods you use to adapt
> traditional foods or menus to fit your diabetic diets. This may have been
> done before, but I was not reading the group then.
>
> I have a few I will submit if people are interested. I do cranberry sauce
> (a lead pipe cinch), turkey stuffing(or dressing cooked outside the bird
> so vegetarians can eat it) and pumpkin pie with a walnut crust.

I avoid the problem of ill effects of food on my BG at Thanksgiving (and
Christmas) by being the host. I am on my feet from dawn to dusk, and
after I have a lovely plate of turkey dinner complete with real mashed
potatoes, I work it off in the kitchen. I end up exhausted but
satisfied, and happy.

Priscilla

W. Baker wrote:

>
> I have a few I will submit if people are interested. I do cranberry sauce
> (a lead pipe cinch), turkey stuffing(or dressing cooked outside the bird
> so vegetarians can eat it) and pumpkin pie with a walnut crust.
>
> Wendy
>

I do the cranberry sauce. I use the recipe on the Ocean spray bag but
Splenda instead of sugar.

Show us the pumpkin pie!

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Janet Wilder > wrote:
: W. Baker wrote:

: >
: > I have a few I will submit if people are interested. I do cranberry sauce
: > (a lead pipe cinch), turkey stuffing(or dressing cooked outside the bird
: > so vegetarians can eat it) and pumpkin pie with a walnut crust.
: >
: > Wendy
: >

: I do the cranberry sauce. I use the recipe on the Ocean spray bag but
: Splenda instead of sugar.

: Show us the pumpkin pie!

: --
: Janet Wilder
: Bad spelling. Bad punctuation
: Good Friends. Good Life

I use a simple nut crust, made with walnuts ground quite fine to which I
add some splenda(to taste) and then press it into the pie pan.

For the filling I use the recipe on the can of Libby's plain pumpkin(not
the pumpkin pie mix), and substitute splenda for the sugar called for. I
also use unsweetened soy milk (5 grs of carb per 8 oz cup) in place of
tany milk or cream called for, as I can't mix dairy with meat (turkey
dinner) for religiious reasons. I also up whtever spices it calles for
too.

When it is not thanksgiving I will make this without the crust as pumpkin
custard.

I don't have a can of the pumpkin handy so i can't give you the whole
recipe, but you coul duse any recipe you like with the elimination of the
carbs in the crust and the sugar.

Wendy

Alan Moorman > wrote:
: On Sat, 4 Nov 2006 21:37:12 +0000 (UTC), "W. Baker"
: > wrote:

: >With Thanksgiving coming up in the US and many having holidays in
: >December, it might be a good idea to submit methods you use to adapt
: >traditional foods or menus to fit your diabetic diets. This may have been
: >done before, but I was not reading the group then.
: >
: >I have a few I will submit if people are interested. I do cranberry sauce
: >(a lead pipe cinch), turkey stuffing(or dressing cooked outside the bird
: >so vegetarians can eat it) and pumpkin pie with a walnut crust.
: >
: >Wendy
: >
: Me, I do the dressing inside the turkey. It's a once-a-year wallow
: in delicious, uncompromised food!

: Alan

I have a vegetarian son and he will eat the outside the bird stuffing and
it speeds up the turkey cooking quite a bit.

Wendy

W. Baker wrote:


>
> I use a simple nut crust, made with walnuts ground quite fine to which I
> add some splenda(to taste) and then press it into the pie pan.
>
> For the filling I use the recipe on the can of Libby's plain pumpkin(not
> the pumpkin pie mix), and substitute splenda for the sugar called for. I
> also use unsweetened soy milk (5 grs of carb per 8 oz cup) in place of
> tany milk or cream called for, as I can't mix dairy with meat (turkey
> dinner) for religiious reasons. I also up whtever spices it calles for
> too.

Thanks Wendy. I remember making pumpkin pie with Mocha Mix before it was
easy to get soy milk to get a pareve pie.

> When it is not thanksgiving I will make this without the crust as pumpkin
> custard.
>
> I don't have a can of the pumpkin handy so i can't give you the whole
> recipe, but you coul duse any recipe you like with the elimination of the
> carbs in the crust and the sugar.

You've been a great help. I have the Libby's recipe in my Mastercook.
Now that I know that a nut crust will work, I'll give it a try. All I
need to know is how to bake a pie in that farkokta convection oven <g>

Hugs,
J
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

I can't eat ANY artifical sweetener. Causes EXTREME dizzy. And yes,
Splenda is artifical. It is made from sugar, but contains no sugar. Look
at the ingredients list on the package. For cranberry sauce I just open
the can.

Janet Wilder wrote:

> W. Baker wrote:
>
>>
>> I have a few I will submit if people are interested. I do cranberry
>> sauce (a lead pipe cinch), turkey stuffing(or dressing cooked outside
>> the bird so vegetarians can eat it) and pumpkin pie with a walnut
>> crust.
>> Wendy
>>
>
>
> I do the cranberry sauce. I use the recipe on the Ocean spray bag but
> Splenda instead of sugar.
>
> Show us the pumpkin pie!
>

Glenn > wrote:
: I can't eat ANY artifical sweetener. Causes EXTREME dizzy. And yes,
: Splenda is artifical. It is made from sugar, but contains no sugar. Look
: at the ingredients list on the package. For cranberry sauce I just open
: the can.

If I couldn't use artificial sweeteners I would have to just skip the
cranberry sauce, as a sugared one would spike me too much.

Wendy

Susan wrote:

> I could be wrong, but I do not believe that insulin is a steroid. It
> does promote fat storage when there's extra glucose around, and it's a
> growth hormone; this is one way it can promote cancer when a lot of it
> is present. It actually inhibits one's own steroidogenesis, I recently
> learned, as I was researching an adrenal problem I have.

Endo said it was a steroid. I asked DH and that's what he remembers,
too. His numbers have never been better (mostly in the 90s) since he
went on MDI (after things got straightened out) and then the pump. There
wasn't any extra glucose around according to his numbers. She expected
the weight gain and is not upset about it at all. Except for the extra
couple of pounds he's doing splendidly. Heart fine, eyes fine. Walking
his treadmill and sticking his fingers. He'll probably outlive us all
(kenna hurra)
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Glenn wrote:

> I can't eat ANY artifical sweetener. Causes EXTREME dizzy. And yes,
> Splenda is artifical. It is made from sugar, but contains no sugar. Look
> at the ingredients list on the package. For cranberry sauce I just open
> the can.

What does all that sugar in the canned stuff do to your blood glucose?
Are you only eating a teaspoon of it?


--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life