Irish eyes

[Guest guest]

Hi Dennis

I remember that chicken and beef craving. I only wanted to eat salty

stuff and instead I was stuck with sweet stuff! Luckily these recipes

my mother pulled out for me just did the trick. I hope they fulfill

your craving.

Happy continued recovery. Rest up and drink lost of liquids.

Sara

> > Hi All

> >

> > I thought these recipes would be useful for those of you who have

> > just come out of surgery. I've posted them in the past but they

may

> > have gone amiss. I'll add them to the links/database section of

the

> > site as well.

> >

> > Good luck to everyone about to undergo surgery and happy

continued

> > recovery to those post-op.

> >

> > Sara

> >

> > Cream of meat broth

> >

> > This is an Italian recipe that my mom uses for me and that really

> > helped get rid of my meat cravings.

> >

> > Take a couple of pieces of chicken, veal or any meat of your

choice

> > Put into a pot and boil with some water and a cube of bouillon

cubes

> > (meat stock of your choice e.g. if you put chicken to boil put in

> > chicken stock)

> > Once meat has boiled with broth throw into blender with some milk

(or

> > soy milk) and blenderize

> > Mix in an egg and parmesan cheese

> > Cook until creamy. Add pepper or salt as desired.

> >

> > Et voila', dinner is served.

> >

> > Banana Milkshake

> >

> > 1 banana sliced in pieces

> > 1 spoon of sugar or sweetener

> > Couple of cubes of ice

> > Add desired amount of milk

> > Add cinnamon, maple syrup or peanut butter if desired

> > Blend thoroughly

> > Drink up.

> >

> > Vichyssoise

> > (Leek Soup)

> >

> > A make ahead, favorite smooth and creamy soup, can be served hot

or

> > cold

> > 2/3 cup leeks, thinly sliced, white portion only

> > 1 small onion, sliced

> > 2 tablespoons butter

> > 2 1/2 cups potatoes, peeled and sliced

> > 2 cups chicken broth

> > Kosher salt to taste

> > 1 1/2 cups milk

> > 1 cup heavy whipping cream

> >

> > In a medium saucepan cook leeks and onion in butter until

vegetables

> > are tender but not brown. Stir in sliced potatoes, chicken broth

and

> > salt. Increase heat and bring just to a boil; reduce heat, cover,

and

> > simmer for 35 to 40 minutes or until potatoes are very tender.

> > Remove from heat.

> >

> > In a food processor, puree half the mixture until smooth. Pour

into a

> > large saucepan. Repeat with remaining mixture. (The soup can be

> > refrigerated at this point and completed the next day). When

ready to

> > serve, add milk and cream to the soup mixture. If serving hot,

heat

> > gently over medium heat stirring constantly.

> >

> > Cold cucumber soup

> >

> > 3 cucumbers (about 8 ounces each), peeled, seeded, and coarsely

> > chopped

> > 1 cup plain low-fat yogurt

> > 3/4 teaspoon salt

> > 1/4 teaspoon coarsely ground black pepper

> > 3 large ice cubes (about 1/2 cup)

> > 1 cup loosely packed fresh mint leaves, coarsely chopped

> > 1 cup of nuts coarsely chopped (optional)

> >

> >

> > 1. In blender, combine cucumbers, yogurt, salt, and pepper; blend

> > until smooth.

> > 2. With motor running and center part of cover removed, add ice

> > cubes, 1 at a time. Add mint and nuts and blend 5 seconds longer.

If

> > not serving right away, cover and refrigerate up to 1 day.