| Author | Message | ||
| Colleentinker Registered user Username: Colleentinker Post Number: 11565 Registered: 12-2003  |
You know, I almost don't even "like" the fake meats anymore. I used to LOVE them...but gradually I've just let them go, and as much as I liked skallops (tender bits not so much) and Fri-chik, even wham (what weirdness, no?!), I find I like the real thing better. I said to Richard a couple of weeks ago, after making chicken/rice soup, that it's so much easier to make food made with meat taste good--flavors just blend and work better. Richard remarked that it's because meat has already combined the flavors of individual vegetable foods...hmmm. Interesting point... Colleen | ||
| Skeeter Registered user Username: Skeeter Post Number: 898 Registered: 12-2007 |
The rest of the family liked the tender bits and fri chick,,, but to me they were like eating little sponges. The only fake meat I ever liked were the Linkettes. My MIL swears by the Big franks,, but I preferred the Linkettes. I remember at the bike a thons they always had food stands and OUR church stand was always a favorite with everyone ... we served fresh (real)lemonade,vegeburgers and corndogs made with linkettes. What made the burgers and corndogs SOOO good was the special sauce that was served with them. I still have that recipe and make it once in a while because while it is not "healthy" it is really good on REAL meat hot dogs and burgers too, and also as a sandwich spread. :-) Funny, the only things I have held onto from SDAism is that recipe and memories of visiting with some wonderful people after (summer) potlucks. During summer we used to go to church up in the Sequoia Park at Grants Grove surrounded by the giant redwoods. Each week through the summer a different church in the conference (Central Ca) would have services there and those of us who lived nearby went up there each week for the summer and met together for "potluck" and sometimes a short hike through the trees and to a nearby lake. I have to admit those are good memories :-) I dont think anyone goes up there anymore because now they charge to go in. They used to let you go in free if you told them you were just going to the ampitheater for church. If anyone wants the "corndog dip" recipe just LMK. Francie | ||
| Yenc Registered user Username: Yenc Post Number: 311 Registered: 6-2008 |
PLEASE post the "Corn Dog Dip" recipe--sounds good! Also, Does anyone out there have the recipe for Stuffed Proteena? It was printed on the label years ago, and I lost my copy (in one of my many moves). I remember part of it, but not the specific herbs and amounts. You made it like this: (1) Remove one end of the can. (2) Scoop out the center of the Proteena, leaving a 1/2" ring about 1/4" to 1/2" thick still attached to the sides of the can. Set the can aside. (3) Use a fork to break up the "scooped out" part. (4) Mix it with herbs, an egg, and maybe a litte bit of bread crumbs. (5) Pack the herbed part back into the center hollow left in the can. Whatever doesn't fit, put around the outer part of the baking pan to be baked with the finished entree. (6) Run the blade of a thin, narrow knife around the inside of the can to loosen the stuffed roll. (7) Cut the bottom end of the can and use it to carefully push the stuffed Proteena out the other end into the baking dish. (8) Cover with foil. (9) Bake. (10) Slice the stuffed roll for serving. This was a very tasty, attractive, and easy entree, and I'd like to make it again. I don't think Proteena is still being made, but there's probably something similar available that would work just as well. I think celery seed was one of the seasonings. Muchas gracias if you can share the recipe! | ||
| Yenc Registered user Username: Yenc Post Number: 312 Registered: 6-2008 |
BTW, Gluten is not a soy prouct, so it wouldn't need the same warning about thyroid deficiency problems. Gluten is simply the protein portion of wheat flour, minimally processed to remove the starchy part. The commercial gluten products are usually fortified with the water-soluble vitamins, such as the B-complex, because they would have been washed away with the starch. A hearty serving of broccoli would also supply these vitamins in abundance. | ||
| Skeeter Registered user Username: Skeeter Post Number: 900 Registered: 12-2007 |
Here is the recipe for corn dog dip for anyone who wants it. I know there are a lot of ingredients and it does not sound good, but it really is :-) Try it on hot dogs, burgers or as a sandwich spread. My kids always said it would tast good on anything.. I thought of it today because one of my daughters emailed me yesterday wanting the recipe.(I tried substituting a few things before to try and make it "healthy" and it just did not taste right) Pathfinders Corn dog dip 2 oz jar pimientos 1C. (Best foods) mayonnaise 4 green onions (with tops) 1/4 large bell pepper 1t. salt 1t. lemon juice (fresh) 1 pint (2C) cottage cheese 3T. dill pickle relish dash garlic powder (not garlic salt) dash onion powder dash cayenne pepper 2t. worceschershire sauce blend all ingredients till smooth refrigerate makes aprox 1 quart (I store mine in a glass quart jar) if anyone makes it, LMK what you think :-) Francie BTW it is not low calorie (because of the mayonnaise)but it is low carb, just 28 carbs in the whole quart. | ||
| Yenc Registered user Username: Yenc Post Number: 316 Registered: 6-2008 |
FYI: Don't know whether this is widely available everywhere, but something similar almost surely is: Stater Bros. Mkts puts out their store brand mayo in 2 varieties, "Lite" and "Real." "Lite" has half the calories, apparently due to the water:oil ratios in each. "Lite" also has a bit more carbs, and more sodium. If I hadn't read it on the labels, I wouldn't have known; they are essentially the same when mixed with other ingredients or in a sandwich, to my taste anyway. I usually buy the "Lite" unless the "Real" is much cheaper ('cause I'm a tightwad!) | ||
| Yenc Registered user Username: Yenc Post Number: 317 Registered: 6-2008 |
The dip sounds yummy to me--have you tried it as a dip for carrot or celery sticks? | ||
| Jeremy Registered user Username: Jeremy Post Number: 3331 Registered: 10-2004  |
Skeeter, I have to smile at the recipe including Worcestershire sauce, which includes vinegar, meat (anchovies), and spice, which are all forbidden by Adventism.  Jeremy | ||
| Grace_alone Registered user Username: Grace_alone Post Number: 1759 Registered: 6-2006  |
Skeeter, my MIL makes a dip very similar to that but I don't remember the cottage cheese. Either she leaves it out, or it's a different recipe. Is the color of the dip a butter yellow? I do love me some Pronto Pups. But again, they're linkettes dipped in corn batter and deep fried. Leigh Anne | ||
| Colleentinker Registered user Username: Colleentinker Post Number: 11568 Registered: 12-2003 |
Just guessing--but perhaps, Leigh Anne, your MIL uses sour cream? One other food that I have retained from Adventism: haystacks. Love 'em--and everyone else at lunch always seems to, also! Colleen | ||
| Hec Registered user Username: Hec Post Number: 1259 Registered: 3-2009 |
Haystack will always hit the spot, specially if you put some good seasoned ground beef in it. Hec | ||
| Jeremy Registered user Username: Jeremy Post Number: 3332 Registered: 10-2004 |
Hec, You mean you "defile" your haystacks with beef?!  Jeremy (Message edited by jeremy on August 13, 2010) | ||
| Hec Registered user Username: Hec Post Number: 1261 Registered: 3-2009 |
Jeremy, if you don't like beef or think is something you shouldn't eat, I recommend that you use ground pork. Tastes just as good and doesn't have as much fat. Hec | ||
| Jeremy Registered user Username: Jeremy Post Number: 3333 Registered: 10-2004 |
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| Indy4now Registered user Username: Indy4now Post Number: 881 Registered: 2-2008  |
haha Hec! We still have haystacks at least 2-3 times per month... but with ground beef. Haven't ventured and tried ground pork yet. | ||
| Skeeter Registered user Username: Skeeter Post Number: 905 Registered: 12-2007 |
Leigh Anne, no the dip isnt yellow, it is more of a light salmon color (about the color of thousand island dressing) I guess from the red in the pimientos. also on the bell pepper it calls for I usually use red ones instead of green, but not always. I have tried it using yogurt instead of mayonnaise and it was gross ! LOL Yes, Jeremy, I agree about the worscherschire (sp) .. dont know if they just didnt check the label on the bottle or if they chose to ignore it because it adds a certain zip that just isnt there without it. :-) Kinda like Ellen telling people to abstain from "unclean" foods and then sneaking around eating oysters, duck, and no telling what else. I betcha she ate a pork chop or two in her day too if the truth were known. ! | ||
| Joyfulheart Registered user Username: Joyfulheart Post Number: 762 Registered: 10-2006 |
I, too still love haystacks. That was my very first Adventist meal. I found out later that it was fake ground beef. Now I use real cheese and real hamburger. YUM! | ||
| Angelcat Registered user Username: Angelcat Post Number: 195 Registered: 11-2008 |
Jeremy, when you typed that bit about ground pork in haystacks. adventists everywhere felt a shiver go own their spines, and didn't know why. I like my haystacks with beef. | ||
| River Registered user Username: River Post Number: 6533 Registered: 9-2006  |
I have got to ask, even though I know better,but I'll bite. What the heck is a haystack? Did yall take to eating fodder or something? | ||
| Hec Registered user Username: Hec Post Number: 1264 Registered: 3-2009 |
River, hahahahha It's just a taco salad but the real thing is done without the meat. In the real world you'd call it taco salad, in the SDA culture you call it haystack: lettuce tomatoes, olives, beans (most of the time chili beans with or without "vegetarian meat") shredded cheese, sour cream, (I put avocados or guacamole, but is not part of the original) and whatever toppings you'd like to put on it. Hec |
