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My father in law was just told today that he will never be able to have false teeth. He went to a shoddy place that broke his jaw bone and made a mess of his mouth - permanently. So now Mom is pureeing his food - what a pain.
Do you have any suggestions as to what we can feed him? He has become kind of anorexic because he can't have the meat and potatoes meals he grew up with. He's skinny and weak, and 83 this year I think.
What can we feed him? Do you have tasty cream soup recipes he would love? Soft stuff he doesn't have to chew would be great... high nutrition is essential.
I used to make vegetable soup with ground beef -pureed! Any crockpot meal will work if you blender the meat. And ask the butcher to triple grind if you can find one to do it!!
Bacon Potato Soup (4 servings)
2-3 slices bacon, minced (I do this raw)
2 c milk
1/4 c grated cheese
2 large potatoes diced and boiled
2 c boiling water from potatoes
salt, pepper, paprika
Throw bacon and onion into your soup pot and brown. Get milk. Add flour and stir. As soon as flour is incorporated start slowly adding milk, stirring well and allowing it to thicken. Add potatoes and water. Stir and allow to thicken. Add cheese slowly. Season to taste.
I also did an extremely easy ham and bean soup that would work. I had frozen leftover "sugar cured smoked ham" from Christmas. Sliced that and cut it across the grain and it basically fell apart into little tiny pieces. I had also saved my "boilings" from the ham bone. Sooo
(Done in my crockpot)
Ham & Bean Soup
2 c 'boilings'
1 c chopped ham
3 c pinto beans boiled to smithereenies.
1 large onion, diced
salt and pepper to taste
Kept back some water from the beans and blendered all of it. Added ham, boilings, and onion. Cooked about 3 hrs on high.
My grandmother went without teeth (her false teeth stopped fitting and she was too old and cantankerous to get new ones made AND wear them!) for at least 6 years. She got very good at eating diced or stewed meat and really anything because she used her tongue a lot. ANd worked her gums. She'd eat KFC chicken pot pie, only having trouble on the occasional big chunk. I don't know your circumstances, but with a little bit of willpower a lot can be done -and even without diced meat should be OK as long as there's not a lot of pain involved. Hope this helps!!
Janiejoy, your FIL may be able to eat more than you think. My grandmother had dentures and preferred not to use them. Ditto for a good friend of mine and several other people I've met. Has he tried to eat soft cooked food - or was it just surmised that he'd have to eat an essentially liquid diet? If he hasn't tried it, I'd recommend giving him a small meal of mashed potatoes, gravy and a bit of tender pot roast. Granted, he's not likely to eat corn-on-the-cob or crunch broccoli but I'll bet he can master a lot of other foods.
Btw, my poor mom had dentures and I think she might have been better off without them. She suffered such severe bone loss, they never fit well in her final years. Food would get stuck under them and cause discomfort and she just couldn't chew well with them. It was a struggle for her and I think vanity was the only thing that kept her from giving them up!
I was going to say the same thing, it just takes a little while for the hole to close up and then apparently, from what I have seen, you can eat alot more than you would ever think. In the meantime, some of those soups sound good, boy that must be a real drag.
Butter, minced garlic, basil, parsley, white wine and a dash of salt. Cook your shrimp in this and then blender a few. They'd look really pretty on top of a dish of spaghetti that was tossed in the remaining sauce...slightly overcook the spaghetti...
Also croquettes that are mashed potato based can have a lot of protein incorporated. Say salmon or ground beef. Anything where the main texture doesn't come from the meat...
Thanks for all the great ideas and information. My FIL is very dear to me and he's been through so much - 5 different types of cancer, including having a kidney removed. His heart is about 25% from one of the chemo treatments. He has osteoporosis from another chemo treatment, poor guy. I guess life is a tradeoff...
I will ask him next time I see him or talk to him what he loves to eat or what he misses and maybe we can put our heads together to find ways to get him to eat and enjoy it.
He does eat Boost but they are also relying on Instant Breakfast which is much lower in nutrition...
He has a very hard time with digestion, and has become addicted to things like suppositories and saline laxatives because he is fearful of not being regular and seems to be in a pretty incredible amount of pain for which he takes vicodin which increases the difficulty. ::sigh::
I second grownut; nothing like a challenge. Your FIL sounds like a dear man. Can you tell us a bit more about him? Does he live near you - as in the same neighborhood or town - and do you see him often? Is he introverted, shy - or extroverted or somewhat outgoing? Does he like to be touched? Here's why I ask:
Whether it would make a difference in your FIL's health at this point is debatable but I would still ditch the sugary foods starting with Instant Breakfast. There are so many good options to that. Start with a blender. Put in fresh or frozen berries, blueberries, blackberries, strawberries, raspberries. (Don't use the sugared-to-death strawberries that come in a carton.) Add some silken tofu, banana, enough milk to blend the whole thing into a milkshake consistency. If he's lost a lot of weight, you might use whole milk. He needs the calcium in tofu and milk.
Abdominal massage can relieve the constipation. If you can get a massage therapist to do it once and show family members how, he could get that treatment daily and might be able to get off the laxatives. It used to be thought that massage was not to be done on a cancer patient but that's changing. It is now commonly used to reduce pain. And I'm speaking of *gentle* touch, not deep tissue bodywork.
"Modern medicine" is often life-saving but leaves the patient with a very poor quality of life. To this day, medical schools teach next to nothing about nutrition and even less about alternative methods of treatment, e.g., acupuncture, massage, herbal medicine, etc.
Here's a couple and I make these because they're delicious!
Creamy Lima Bean Gratin
1 8.5 oz can lima beans - (I would never eat canned limas but these work, plus they're high in fiber :) )
2 large eggs
1 garlic clove, peeled and crushed
1/2 c. cream
1/ tsp salt
1/4 tsp pepper
1 T unsalted butter
2 T grated swiss cheese
Put all the ingredients except for the butter and cheese in a food processor - whiz it up for 15 seconds or until smooth and creamy.
Use the butter to coat a 2-3 cup gratin dish. Pour the bean mixture into the dish and sprinkle the cheese on top.
You can now stick this in the frig til you're ready. Heat your oven to 350 degrees and bake for 20-30 minutes until it's browned on top.
It's delish :)
Puree of Peas with Mint and Parsley
1 lb of frozen baby peas - don't use anything but baby peas for this recipe - it really makes a difference :)
1/2 c loosely packed mint leaves
1/2 c looseley packed flat parsley
2 tsp of chopped jalapeno - if he can't do 'hot', just skip 'em
1/2 tsp salt
1 tsp sugar
1 T unsalted butter
1T good olive oil
Bring 3 c of salted water to the boil. Add frozen baby peas and return to a boil - about 3 or 4 minutes. Boil for 1 1/2 minutes and drain, reserving a few spoonfuls of the cooking water.
Immediately transfer peas to food processor and add the remaining ingredients and up to 2 T of the reserved cooking water - if it looks too thick, just add a dash more of the water. Process to a fine puree.
Serve immediately or just put in frig and re-heat in the microwave when you want to eat :)
I've made both - they're so good and high in fiber so that should eliminate some of his problems. Credit for both recipes goes to the Jacques Pepin Fast Food My Way cookbook.
my df has dentures but prefers not to use them. he eats everything, even steak, cut up very small. the only thing that bothers him is something crunchy. it makes his gums sore. i think your fil should be drinking generic Ensure. it helped save my df's life when he was too weak and sick to eat. he should also be taking a good probiotic capsule several times a day to get some good flora growing in his gut and don't forget fiber. he shouldn't be living on liquids alone. pain meds slow down the digestive system to a sluggish trickle and while i'm not suggesting he not take them, i would talk to his doctor and also to a good nutritionist for more advice. they are usually available to talk to free of charge at your local hospital.
I just seen an ear nose and throat dr, and had my tonsils removed after Thanksgiving.
Almost 1 year ago (sometime in Feb) I had a LARGE tooth removed. The dentist said that removing large teeth that have deep roots carries a risk of breaking the jaw depending on how strong or deep the roots are. I actually had to sign a waiver before he did it.
It was a huge hole and took probably 3 months to fill in. So here I am a year later and it is still sore up inside. I seen the specialist because I was concerned that maybe it was infected way up inside, since it was so tender still yet.
He said that those roots are surrounded by alot of sensitive nerve tissue, and of course that is not removed with the tooth. He told me it could take a long time for all of that to heal, and for the nerves to not bother me. So basically it is hurting for no reason. There is no infection there or anything. With your FIL being his age, the jaw may have been more easily damaged, due to being brittle.
Well anyway, my point is, he may be tender for a long time, but that is just nerves, nothing wrong, and will *eventually* not be as sore. Then he may be able to eat more than what he is able to eat right now.
Janiejoy, I was going to suggest smoothies like tomatofreak suggested. You can pack a lot of nutrition in them. I added yogurt with the silken tofu and it seemed to help with digestion. I also started using some fresh broccoli in them. The taste is completely hidden by the fruits, and its a great way to get the fiber and antioxidants.
it sounds like my dad has many of the same issus as your FIL, pain meds, digestive issues, hates his dentures. I went to visit a couple of months after he first got his dentures and he was complaining that he couldn't eat anything. He's a meat and potatoes kind of guy too but was just eating soft junk foods. I love my mom but she can't cook meat without turning it into shoe leather. (I was considering being a vegetarian when I was a kid because I thought meat was awful.) I braised some lamb chops until they were falling apart and served it over mashed potatoes with some gravy. I even sneaked in some creamed corn for veggies. He really liked it and pesterd my mom to cook it again for several months. He still won't wear his dentures but he gums down a lot of different foods.
I hope you can find some foods your FIL likes to eat. Have you looked over in the Caregivers forum? I'm sure someone over there has some great ideas too.
Janie, my Mom always suggests running a serrated knife along a raw steak. It makes a fine shred. Then you cook that fine steak. I bet he could eat potatoes and macaroni quite well. I would suggest one of those fibers that you can add to almost any food without changing the taste or texture liek fiber sure. I agree that crock pot cooking would be great. Then there are eggs. I bet he could eat lots of soft fruits. I bet with some trial and error you will be able to figure out what works and what doesn't.
I'm sure that if you make a huge amount of something it won't work - that's the way it goes with me. LOL
When I have to eat soft foods I seem to go straight to the potatoes
A very, very long time ago I had a great uncle (my grandmother's brother) who did not take care of himself. He was a bachelor and did just about anything he wanted to do. He was lazy, a conniver, a no-good who never did a lick of work but depended on nice little ladies to feed him and his sisters to see that he had decent clothes. He was something else and everyone adored him. He used to smoke a pipe and was never seen without it. (No, not even in church because he never attended.) Mostly it was unlit but he always had it stuck in his mouth. Because of that pipe he lost all his teeth (probably because he never brushed) and then he developed cancer where that pipe sat on his lip. He was a small man (All the Smith boys and girls were small.) but he loved to eat and not just anything either. He ate steak and pork chops and fried chicken and nothing but the best thanks to the women in his life. After he lost his teeth he tried false teeth. Now this was in the 1910's or thereabouts so the dental profession wasn't what it is today. He couldn't stand the falsies as he called them. Eventually he "lost" them. He kept on eating like there was no tomorrow. When he was asked if eating those crunchy and hard things didn't hurt his gums he told them "gums are harder than teeth so I can eat anything" and he did until he died of old age in the 1930"s as I recall.
Here are some recipes you might try. I found them on the web whispers.org site.
CORNY ONION SHORTCAKE
8 1/2 oz. pkg. Corn muffin mix
1 large sweet onion, sliced thick
1/2 C butter or margarine (1 stick)
16 oz. can creamed corn
1 C sour cream or plain yogurt
2 C shredded cheddar cheese
Melt butter in frying pan and separate onion into rings, fry until soft but not overdone. While onions are cooking prepare corn muffin mix according to directions and spread in greased 9x13 baking dish. Mix remaining ingredients into sauteed onions and spread mixture over batter. Bake at 350 for 35 minutes. Let set 5-10 minutes before cutting.
1/4 cup butter or margarine
1 1/2 lbs fresh mushrooms, sliced
1 large onion, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1/2 cup mayonnaise
8 slices white bread, cut into 1-inch pieces
2 large eggs, lightly beaten
1 1/2 cups milk
1 can (10 3/4oz) cream of mushroom soup, undiluted
1 cup freshly grated Romano cheese
Melt butter in a large skillet. Add mushrooms and next 3 ingredients; cook over medium heat, stirring constantly, until tender; drain well. Stir in mayonnaise. Place half of bread evenly into a lightly greased 13- x 9- x 2-inch baking dish. Spoon mushroom mixture evenly over bread. Top with remaining bread. Combine eggs and milk; pour over bread pieces. Cover and chill at least 8 hours. Pour soup over casserole; top with cheese. Bake at 350 degrees F. for one hour or until thoroughly heated and bubbly. Serves 6.
Lemon Horseradish New Potatoes
1/4 cup butter or margarine
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons prepared horseradish
2 tablespoons fresh lemon juice
1 1/2 pounds small new potatoes, washed, unpeeled
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a 2 quart casserole dish in the oven. Stir in salt, pepper, horseradish and lemon juice. Place potatoes in dish and toss to coat with butter mixture. Cover and bake in preheated oven for 1 hour, or until potatoes are tender. Makes 4 servings
Heat in large pot on top of stove
2 14.5 oz. cans Del Monte Stewed Tomatoes
1 Can Del Monte Zucchini in tomato sauce
2 onions, sliced
1 pkg. fresh small whole mushrooms
2 green peppers cut to postage stamp size
Add to tomato pot and season with: 1 tsp. cinnamon and 1 tsp. ginger, plus salt and pepper to taste. Meanwhile, micro a package of frozen broccoli and a package of tiny carrots, just enough to break up and add to the pot. Simmer about 10 minutes then add a cup of celery cut into 1" pieces and a head of cauliflower florets. Simmer for 5 or 10 minutes more and serve with Garlic & Herb Macaroni Twists.
Easy Noodles Romanoff
Combine one medium onion (chopped), one half pound of cooked noodles, one cup sour cream, one cup cottage cheese, and a half cup of grated cheddar cheese in a baking dish. Bake for about a half hour at 325 degrees.
1 cup corn meal of any grind, the coarser the longer it cooks
1/4 -1/3 cup Bulgar wheat or wheatina breakfast cereal
In a large saucepan heat water, with a little salt in it, to boil. Reduce heat and simmer, very low stirring every now and then. Some olive oil on top of the water will help keep the heat in and add flavor to the polenta.
2 couple of cans of diced tomatoes
1 or 2 zucchini
1/8 of a bag of crimini mushrooms (fresh and coarsely chopped)
1 bunch of finely chopped parsley -- fresh
1 bunch of finely chopped basil -- fresh (save some of each out)
Toss everything together with the tomatoes and cook for half an hour or more.
Then glop some polenta into a wide shallow bowl, add a couple of ladles of the sauce, add a pinch of fresh parsley and basil and serve.
For a real treat, add some freshly grated parmigiano, Romano cheese or for real good flavor some pecorino Romano.
Cut a ripe avocado in half and scoop out the flesh leaving the skins intact. Mash the flesh with a fork and season well with salt, freshly ground black pepper and a generous dose of vinegar (I prefer brown) , mix well then add a handful of tasty grated cheese. Pile mixture into shells and place under preheated grill until cheese melts.
Really Simple Sloppy Joe's
1 lb. Ground Round
1 bottle of Heinz Chili Sauce
1/2 small onion (finely diced)
1 Vidalia or Red-skinned onion (sliced)
Thoroughly brown ground round and diced onions over medium heat in a medium pan, stirring occasionally to make sure the meat breaks up. When thoroughly browned, add 1 bottle of Heinz Chili Sauce - then fill empty bottle 1/3-1/2 way with water, shake to mix remaining sauce, and pour into mixture. Reduce heat and simmer 10 - 15 minutes. Spoon mixture on to hamburger buns, spread a dab of mustard, and top with a slice of Vidalia onion and serve.
1 Can Cream Style Corn
2 Eggs well beaten
1 Tbsp. either bacon drippings of butter melted
1 l/2 Tbsp. sugar
Spray a 1 qt corning ware or Pyrex dish. In a bowl combine the corn, the eggs, the butter or drippings and the sugar and pour into the greased dish.
Conventional oven: Preheat over to 375 deg. bake for 35 to 40 min until a toothpick comes out clean.
Basic 5-minute Grits
4 cups water
1 cup grits
1/2 teaspoon salt or to taste
white pepper to taste
1 tablespoon butter
Stir grits into boiling water. Reduce heat to a simmer and cover pan. Stir occasionally to avoid lumps. Add salt and pepper. Stir in butter and cover, turning off heat. Yield: 6 servings.
1 can condensed chicken broth
1/2 cup quick grits
white pepper to taste
Pour chicken broth in a 2-cup measuring cup (or improvise). Add water to equal 2 cups total. Bring to a boil. Stir in grits and reduce heat to a simmer. Cover, stirring occasionally. Cook 5 minutes. Add white people as desired. Yield: 3-4 servings.
You may also use chicken bouillon cubes to taste.
2 cups water
1/2 cup quick grits
1/2 cup shredded cheese
1/4 teaspoon salt; white pepper to taste.
Stir grits into boiling water. Reduce heat, cover, and stir occasionally. When girts are nearly done, stir in cheese and salt. Yield: 3-4 servings.
Southern Breakfast Grits
4 cups water
1 teaspoon salt
1 cup SLOW-COOKING grits
1 cup milk
1/4 cup unsalted butter at room temperature
Combine water and salt in a heavy 3-quart saucepan. Bring to full boil over high heat; stir in grits. Boil, stirring often, 5 minutes. Reduce heat to lowest setting; stir in milk. Cover and cook until all liquid is absorbed and grits are thick and creamy (45 to 60 minutes). Remove from heat, add butter, and stir until melted. Serve hot. Yield: 4-6 servings. These are the kind of grits Southerners probably remember as children. I think they would be good for larys because they are soft, contain calories, and have a slightly sweeter taste than most grits.
Hot Tomato Grits
2 slices bacon, chopped
2 cans (14 1/2oz) chicken broth
1/2 tsp salt
1 cup quick-cooking grits
2 large ripe tomatoes, peeled and chopped
2 tbs canned chopped green chilies
1 cup shredded Cheddar cheese
Cook bacon in a large heavy saucepan until crisp, reserving drippings in pan. Gradually add broth and salt; bring to a boil. Stir in grits, tomato, and chilies; return to a boil, stirring often. Reduce heat and simmer 15 to 20 minutes, still stirring often. Remove from heat, stir in cheese, cover, and let stand 5 minutes or until cheese melts. Serves 6.
Make-ahead Mock Omelet
Serves 8, but could be cut in half
8 to 10 slices bread (white, French, whole wheat)
3/4 pound cheddar cheese, grated
2 cups milk
1 teaspoon salt
Optional: dash nutmeg, dash cayenne
1/2 stick unsalted butter
Trim crusts and cube the bread. Butter a casserole dish and alternate layers of bread and grated cheese. Beat the eggs and add milk, salt, and optional spices. Pour mixture over bread and cheese. Refrigerate overnight. Next day, melt the butter and pour over the top. Cover and bake at 300 degrees for 45 minutes. Uncover and bake about 15 minutes or until lightly browned. Variation: Add cooked, crumbled sausage for a heartier dish.
Grits cooked in Chicken Broth
Cook grits according to package directions, omitting salt and substituting chicken broth for water. Season with white pepper and a pat of butter.
Delicious with biscuits or toast if you can eat them.
2 sticks unsalted butter
1 cup sifted confectioners sugar
1 cup fresh strawberries or 1 package frozen strawberries
Soften butter and add confectioners sugar. Whip until fluffy. Add strawberries. Mold into any shape and put in refrigerator to set. Serve with hot biscuits, pancakes, or waffles.
Red Beans, Rice and Sausage
1 Pkg Red Beans & Rice Mix (Recommend Zatarain's)
1/2 lb. smoked or Polish Sausage.
1 Tbs butter/oil
1/2 small onion, diced
In a medium sauce pan, add butter/oil and onions - saute until tender. Add water and the Red Beans and Rice mix to pan, bring to boil, stirring occasionally. Reduce heat, cover, and simmer for 25 minutes, stirring occasionally. Slice sausage into thin slices and add to the mixture for the last 10 minutes of the simmering. Remove from heat, let stand for 2-3 minutes before serving.
British Sherry Trifle
Take one Jelly Roll and mash it in a large bowl, using a fork. Empty three packs of Strawberry Jello in a large jug and add 24 ounces of boiling water. The directions on package call for a further addition of 24 ounces of cold water. Ignore the directions. Add 8 ounces of cold water and 16 ounces of SHERRY. Add the Jello to the Jelly Roll and mix well. Place in the refrigerator and allow to set. Top with Cool Whip and sprinkles before serving. For a smaller version simply use one-third of the dry contents, 4 ounces of boiling water and 4 ounces of sherry. Delicious!!
SPOON BREAD Serves 8
4 cups milk;
2 cups white cornmeal;
1 cup butter or margarine;
2 teaspoons baking powder;
1 teaspoon salt; 6 eggs, separated.
Heat milk the top of a double boiler. Add cornmeal gradually, stirring fairly constantly until thick and mushy. Remove from heat. Blend in butter. Let cool slightly. Blend in baking powder and salt. Beat egg yolks. Stir small amount of cornmeal mixture into yolks, then combine yolks with rest of mixture. Beat egg whites with electric mixer until stiff (they should form nice peaks but not be completely dry.) Fold into cornmeal mixture. Pour into a buttered or greased 3-quart baking dish. Set dish in a pan of hot water. Bake at 325 degrees for 60 or 70 minutes, or until firm and brown on top.
Cracker Barrel Hash-brown Casserole
2 lb. frozen shredded hash-browns
1/2 cup margarine or butter, melted
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup finely chopped onion
1 can cream of chicken soup
8 oz. Colby cheese, grated
Preheat oven to 350 degrees. Spray 9 x 13 baking pan with Pam. Combine soup, margarine, salt, pepper, onion and cheese. Gently mix in the potatoes and pour into the pan. Bake in oven for 35-40 minutes.
Ham and Cheese Casserole
1 cup diced cooked ham
1 cup cooked rice
1 cup grated cheddar cheese
1 cup medium white sauce (you can probably find this in the grocery store, but the recipe is below)
Salt and pepper to taste
Combine ham, rice, 1/2 cup cheese, white sauce and salt and pepper. Place in greased casserole. Bake in preheated 350 degree oven for 20 minutes. Remove from oven and sprinkle with remaining cheese. Serve immediately.
2 tablespoons butter
2 tablespoons flour
1 cup milk
Melt butter and over low heat, stir in flour until well-blended and the taste of raw flour has vanished, about 3-4 minutes. Stir milk in slowly, and over medium heat, bring to a simmer until slightly thickened and is smooth. This is a versatile sauce that you may flavor with one of the following: chives, a small amount of nutmeg, a teaspoon of lemon or sherry, celery salt or just your basic salt and pepper.
Blueberry French Toast
12 slices firm day-old bread, cubed
16 ounces cream cheese, cut into inch squares
1 cup blueberries
1 dozen eggs
2 cups milk
1/3 cup honey
Lightly grease 13 x 9-inch pan. Layer in this order: 1/2 bread cubes, all the cream cheese cubes, all the blueberries and remaining bread cubes on top. Whisk eggs with milk and honey. Pour over bread, but do not stir. Cover and chill overnight. Bake covered at 350 degrees F for 45 minutes. Bake uncovered for 25 to 30 minutes. The center will puff, turning golden brown. Serve with Blueberry Sauce.
1 cup granulated sugar
2 tablespoons cornstarch
1 cup cold water
1 cup blueberries
1 tablespoon butter or margarine
In a saucepan over medium heat, bring sugar, cornstarch, and water to a boil, stirring constantly. Cook until clear. Stir in blueberries and butter, and simmer over low heat until berries burst, about 10 minutes. Drizzle on top of Blueberry French Toast.
Chicken Dressing Casserole
4 chicken breasts
2 c. chicken broth
1 package Stove Top Corn Bread dressing
1 can cream of mushroom soup
1 can cream of chicken soup
Boil chicken until tender. Cool and debone. Cut into small pieces for larys. Reserve broth. Place 1/2 of the dressing mix in buttered casserole. Next, layer 1/2 of the chicken. Combine broth, soup and seasonings from dressing mix. Pour half of this over chicken. Repeat layers. Dot with butter and bake at 350 degrees for 30 minutes. Let sit a few minutes before serving. Serves 4-6.
Berries with Orange Cream
1/4 cup powdered sugar
1 (8 ounce) package cream cheese, softened
1/3 cup orange juice
2 teaspoons grated orange peel
1 tablespoon orange-flavored liqueur, optional
In small mixer bowl combine powdered sugar and cream cheese. Beat a medium speed, scraping bowl often, until smooth (1 to 2 minutes). Add all remaining orange cream ingredients and beat. In medium bowl gently toss together the berries. Serve the orange cream on the side.
1 cup (6-ounce package) semisweet chocolate chips
5 tablespoons boiling water
4 eggs separated
2 tablespoons dark rum (original recipe)*
*Or any liqueur you have around the house that goes with chocolate, like chocolate or orange liqueur. You could even use a mixture of orange juice laced with a little vanilla.
Put the chocolate pieces into an electric blender or food processor and blend on high speed for six seconds. With the motor off, scrape the chocolate from the sides of the container with a knife. Add the water and blend on high speed about 10-20 seconds. Add the egg yolks and rum and blend three seconds or until smooth. Beat the egg whites with an electric mixer until stiff peaks form when you remove the mixer.
Gently but THOROUGHLY fold the chocolate mixture into the egg whites. Place in individual dessert cups and chill for at least one hour.
"ERIC'S RECOVERY CASSEROLE"
1 lb. ground pork or beef
2 c. elbow macaroni, cooked
1 can cream of mushroom soup
1/2 c. milk
1/4 to 1/2 c. chopped onion or scallions
1/2 to 3/4 c. shredded cheese
1/4 t. GROUND rosemary
bread crumbs, optional
salt and pepper to taste
Brown the ground meat in a little butter, toss with the cooked macaroni. In the casserole dish, mix the mushroom soup with milk, add all other ingredients except for topping. Mix well. Cook it at 350 degrees from 1/2 hr. to 1 hr. You can't really overcook it because it is so creamy. Top with bread crumbs. Dot that with a little butter, put it in the oven, covered. When almost ready to serve, run it under the broiler for a minute or two to brown the topping.