GREAT PIZZA RECIPE!

Check out this pizza recipe by Marsha Magol...

MARSHA MAGOL'S WHEAT STARCH PIZZA DOUGH

1¼ cups Water
½ cup liquid Coffee-mate or Coffee Rich
2 Tabl. Vegetable Oil
1½ t. Yeast
3 cups plus 2 Tabl. Wheat Starch (or 350 grams)
1/3 cup Metamucil (or 53 grams)
3 t. Baking Powder
½ t. salt
2 Tabl. Sugar

Mix water, Coffee-mate, and oil and heat to 110 degrees (microwave for 1 min. on High)
Add to dry (mixed) ingredients and let dough sit for 10 minutes in warm oven.
Remove from oven and knead, then press to pizza pan 16" to 18" diameter. Bake for 7 minutes at 400 degrees, remove and add toppings, then return to oven for 7 minutes.

350 grams Wheat Starch=35 mg PHE
1½ t. Yeast=72 mg PHE
½ cup Coffee Rich=28 mg PHE

135 mg PHE divided by 8 slices=16.9 mg/slice
(makes four 8-inch personal pizza crusts at 34 mg PHE each).

(I have found that it is even easier if all the liquids are put in a big measuring cup. Then put all of the dry ingredients in a very BIG bowl that can be put in a warm oven. I then add the liquids to the dry ingredients and mix everything in the big bowl. The big bowl is placed into the warm oven. Very fast and easy to clean up. This recipe is also great for breadsticks, bagels, and soft pretzels.)

* Adapted from LP Breads, p. 26, 1983, Virginia Schuett

http://home1.gte.net/magol/page8.htm

http://www.tdh.state.tx.us/newborn/news_pku.htm   

(Texas PKU Connections newsletter)

BAKED FRUIT DISH
by Helen Rifkin

This dish is sure to be a crowd pleaser! Just grab a can opener and you are ready! You can use any canned or dried fruit of your choice.

One medium sized can of each...
pineapple tidbits
sliced peaches
sliced pears
mandarin oranges

dried apricots (can use any amount of dried fruit-apricots, prunes, cranberries)
1 can cherry pie filling
1/4 tsp. Almond flavoring
1 tsp. lemon juice

Drain canned fruits
Mixed all ingredients together in 9 x 13 Pyrex dish (or any other oven proof dish)
Bake 45 min at 350 F until bubbly

estimated 1/2C= 1 EX

Text alternative for table

FOOD	QUANTITY	WEIGHT	AMT PHE
pineapple chunks (drained)	1/2Cup	90gm	9mg
canned peaches	1/2Cup	122gm	17mg
canned pears	1/2Cup	82gm	17mg
mandarin oranges	1/2Cup	124gm	25mg
cherry pie filling Comstock, Wilderness	1/3Cup	89gm	12mg
lemon juice	4oz	120gm	9mg
dried apricots halves	2 pieces	7gm	11mg
dried prunes, bite size	6 pieces	2gm	15mg
dried cranberries	1/4Cup	30gm	3mg

http://www.tdh.state.tx.us/newborn/new_pku3.htm

(Texas PKU Connections newsletter)

GREEN WORMS
(aka Grated Zucchini from Fifteen Minute Meals by Emalee Chapman)

Kids won't eat zucchini? Call it green worms and perhaps they will! This dish is quick and easy. Grate the zucchini into the pan, cook, and add lemon, salt, pepper to taste. Presto, green worms ready to eat!

Zucchini has a high water content and for this reason it is best to cook with very little or no water. Sometimes the zucchini tastes bitter; in that case, try again using a another one. The zucchini should not taste bitter.

4 unpeeled zucchini
1 lemon
salt & pepper

-Grate zucchini.
-Put in pan over high heat and stir. As zucchini starts to cook you will see water escaping.
-Lower heat and stir constantly as zucchini cooks, 2-3 minutes.
-Squeeze juice of lemon over zucchini to taste.
-Salt and pepper to taste.

http://www.tdh.state.tx.us/newborn/new_pku3.htm

(Texas PKU Connections newsletter)

Recipes prepared at the Metabolic Camp at Emory 2001

SPRING ROLLS

Vegetable medley, finely shredded (broccoli, cabbage, carrots, etc) * can be found pre-shredded and bagged in the grocery store-a great time saver!

Sesame oil or peanut oil (we used sesame oil, really adds flavor)

Salt & pepper

Rice papers (found in Asian markets)

Soy Sauce

Sweet chili sauce or other spring roll sauce (we liked plum sauce)

1. Heat oil in a skillet over medium heat

2. Add shredded vegetables and stir fry until tender. Add salt and pepper to taste.

3. Pace a rice paper flat in a bowl (pie pan is a nice size) of warm water until soft and pliable, about 30 seconds. Remove and pat dry with paper towels.

4. Place 3 Tablespoonfuls vegetable medley down the center of the wrapper, and fold over the ends. Starting with the larger side, roll over. The rice paper will stick together as it starts to cool.

5. Serve soy sauce, sweet chili sauce (plum sauce) in bowls for dipping.

Nutrients per spring roll

PHE: 21mg (1 1/2 EX)

Protein: 0.6g

Kcal: 87

6 cups water

2 vegetable bouillon cubes

1 cup celery, chopped

1 cup carrot, chopped

1 cup onion, chopped

4 ounces (dry weight) saifun noodles (been threads)

1. Heat water to boiling. Add bouillon cube, stir to dissolve.

2. Add vegetables and simmer until almost tender.

3. Add noodles and continue simmering until noodles are soft.

4. Cut noodles with a kitchen scissors or knife. (we are going to cut the noodles when they are dry next time)

5. Add salt and other seasonings to taste. (Suggestions: garlic powder, Cavandish Greek seasoning, jerk chicken seasoning).

Yield: 8 cups

Serving size: 1/2 cup

Nutrients per serving (1/2 cup)

PHE 12mg (1 EX)

Protein: 0.4g

Kcal: 34

Nutrients per entire recipe

PHE 192mg

Protein: 6.4g

Kcal: 544

3/4 cup imitation rice (dry)

1 clove fresh minced garlic

3/4 cup onion, chopped

1/2 cup green pepper, chopped

2 Tablespoonful tomato sauce

1/2 Cup tomato, chopped

1 Tablespoonful vegetable oil

1 tsp. onion powder

1/4 tsp. paprika

1/2 tsp. chili powder

1 tsp. lime juice

1. Cook rice according to the package directions

2. In a skillet, sauté’ the onion, pepper, garlic and spices in oil and lime juice until onion is tender.

3. Add the cooked rice and stir

4. Add the tomato sauce and tomato and simmer for 3-5 minutes.

Yield: approximately 2 cups

Serving size 1/2 cup

Nutrients per serving (1/2 cup)

PHE 20mg (1 1/2 EX)

Protein: 0.8g

Kcal: 52

Nutrients per entire recipe

PHE 78 mg

Protein: 3.1g

Kcal: 201

Can substitute regular rice (same proportions).

Nutrients per 1/2 cup serving (regular rice)

PHE 133 mg (9 EX)

Protein: 3.0 g

Kcal: 170

Nutrients per 1/4 cup serving (regular rice)

PHE 67 mg (4 1/2 EX)

Protein: 1.5g

Kcal: 85

1/2 cup brown gravy, prepared from mix (EX: Durkee)

1/3 cup onion, finely chopped

1 cup fresh mushrooms, finely chopped

3 cups low protein breadcrumbs

2 Tablespoonful taco seasonings

salt and extra taco seasoning to taste

oil for frying

1. Prepare gravy according to package directions

2. Finely chop onions and mushrooms in food processor if available, mix with breadcrumbs and taco seasoning in large bowl

3. Add gravy mix and mix thoroughly

4. Season further to taste

5. Heat oil in skillet and fry crumbles until hot.

Yield: 4 cups

Serving size: 1/4 cup

Nutrients per serving (1/4 cup)

PHE: 13 mg(1 EX)

Protein: 0.3g

Kcal: 66

Nutrients per entire recipe

PHE: 203 (1 EX)

Protein: 5 g

Kcal: 1061