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print these sample recipes from
the Gout Hater's Cookbook
and try them in your own kitchen.
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Stuffed Jalapenoss
• 18 fresh jalapenos
• 5 egg whites or same amount of
egg substitute
• 1 small onion
•
1/2
cup water
• 1 small package cornbread
stuffing mix
• 1/4
cup skim milk
• 2 cloves garlic
Cut
jalapenos in half lengthwise and
remove seeds. Lay out in rows on
cookie sheet(s). Cook 1/2 of eggs
in a nonstick skillet and set
aside to cool. Mince onion and
saute in water until transparent.
Set aside. Prepare stuffing
according to directions on
package. Place in mixing bowl. Add
onion, remaining eggs, milk and
garlic. Chop cooked eggs and add
to mixture. Mix by hand until all
ingredients are thoroughly
combined. Spoon mixture into
jalapeno halves.
Bake at
375 degrees for about 30 minutes
or until stuffing tops are browned
and jalapenos have become slightly
tender. Cool for 10 minutes and
serve.
Tester's note:
We used a variety of hot peppers.
This was a popular Labor Day
picnic appetizer. Be sure to
protect your hands while removing
seeds. We put plastic bags over
our hands.
"The Gout Hater's Cookbook" (third
edition, revised)
Prepare
lasagna noodles according to
package directions. Drain, rinse
and set aside. Grate hard cheeses,
combine, and set aside. Lightly
coat a deep 4-quart baking dish
with olive oil. (Schneiter's pan
measures 10 1/2 by 15 inches.)
Place one layer of lasagna noodles
in bottom of dish. Spread an even
layer of sauce over noodles.
Over
sauce, place a layer of ricotta,
mozzarella and provolone cheeses
and cover with a generous amount
of sauce.
Continue
layering ingredients beginning
with noodles, until all
ingredients have been used, ending
with a layer of noodles.
Cover
with a layer of sauce so the top
layer will not burn in the oven.
Place in
a 350-degree oven and bake for
about 45 minutes or until sauce on
top begins to brown. Serves 6.
Tester's note:
This is a moist and cheesy dish. A
gout sufferer said this was one of
the tastiest lasagnas he's
sampled.
"The Gout Hater's Cookbook" (third
edition, revised)
Preheat
oven to 425 degrees. Set aside
piecrust. (We couldn't find a
reduced-fat piecrust, so we used a
regular one.) Combine remaining
ingredients in a medium mixing
bowl. Blend with electric mixer
until smooth. Pour into piecrust,
and cook at 425 degrees for about
15 minutes. Reduce the temperature
to 350 degrees, and continue
baking for about 45 minutes or
until a toothpick inserted in the
center comes out clean. Remove pie
from oven, cool, then chill in
refrigerator overnight or for at
least 4 hours. Serve with ice
cream or nonfat vanilla yogurt.
"The Gout Hater's Cookbook "
(third edition, revised)
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