A Family Recipe Book for Kidney Patients - National Kidney ...

More documents

Recommendations

Info

DessertsKidney Cooking | Georgia Council on Renal NutritionFruit Crunch (Crumb Top P ie)Ingredients4 large tart apples, pared, cored and sliced¾ cup sugar½ cups all-purpose flour, sifted⅓ cup margarine, softened¾ cup rolled oats¾ teaspoon nutmegYield: 8 servingsServing size: ½ cupDirections1. Preheat oven to 375°F.2. Place apples in a greased 8" square pan.3. Combine remaining ingredients in a medium bowl, and spread over fruit.4. Bake 30-35 minutes or until fruit is tender and lightly browned.Nutritional content per serving217 calories 1.4 grams trans fat 62 milligrams sodium1.4 grams protein 0 milligrams cholesterol 68 milligrams potassium8 grams total fat 36 grams carbohydrate 37 milligrams phosphorus2 grams saturated fat 2 grams fiber 10 milligrams calciumSuggestions• May use other fruits such as canned, sliced peaches (drained) or fresh pears.• May use as a dessert or snack.• May serve with whipped cream.• May substitute cinnamon for nutmeg.— 94 —
DessertsKidney Cooking | Georgia Council on Renal NutritionFrozen Lemon DessertIngredients4 eggs, separated⅔ cup sugar¼ cup lemon juice1 tablespoon lemon peel, grated1 cup whipping cream, whipped2 cups vanilla wafers (about 40), crushedYield: 8 squaresServing size: 1 squareDirections1. Beat egg yolks until very thick.2. Gradually beat in sugar, beating well after each addition.3. Add lemon juice and lemon peel; blend well.4. Cook in double boiler over hot water stirring constantly until thick.5. Remove from heat and allow to cool.6. Beat egg whites until stiff peaks form.7. Fold egg whites into cooled thickened mixture.8. Fold in whipped cream9. Spread 1 ½ cups vanilla wafer crumbs in bottom of freezer tray or 10" x 6" x 1 ½"baking dish.10. Spoon lemon mixture over crumbs.11. Top with remaining vanilla wafer crumbs.12. Freeze until firm, several hours or overnight.Nutritional content per serving205 calorie 0 grams trans fat 97 milligrams sodium3 grams protein 27 milligrams cholesterol 69 milligrams potassium7 grams total fat 32 grams carbohydrate 33 milligrams phosphorus4 grams saturated fat 0 grams fiber 22 milligrams calcium— 95 —
Page 1 and 2:
Third EditionKidney C ookingA Famil
Page 3 and 4:
Kidney Cooking | Georgia Council on
Page 5 and 6:
Main Dishesin this section:BeefChil
Page 8 and 9:
Main dishesKidney Cooking | Georgia
Page 10 and 11:
Page 12 and 13:
Page 14 and 15:
Page 16 and 17:
Page 18 and 19:
Page 20 and 21:
Page 22 and 23:
Main dishesChickenKidney Cooking |
Page 24 and 25:
Page 26 and 27:
Page 28 and 29:
Page 30 and 31:
Page 32 and 33:
Page 34 and 35:
Page 36 and 37:
Page 38 and 39:
Page 40 and 41:
Page 42 and 43:
Page 44 and 45: Main dishesKidney Cooking | Georgia
Page 46 and 47: Side dishesKidney Cooking | Georgia
Page 52: Side dishesKidney Cooking | Georgia
Page 70 and 71: Side Dishesin this section:Salt Fre
Page 72 and 73: SaucesKidney Cooking | Georgia Coun
Page 74 and 75: Dessertsin this section:Scarlet’s
Page 76 and 77: DessertsKidney Cooking | Georgia Co
Page 104 and 105: BeveragesKidney Cooking | Georgia C
Page 110 and 111: Fun Recipes for ChildrenKidney Cook
Page 118 and 119: Recipes & Menus for Special Occasio
Page 120 and 121: Main dishesKidney Cooking | Georgia
Page 130 and 131: Cooking Guidelines &Preparation Met
Page 138 and 139: Kidney Cooking | Georgia Council on
Page 144:
Kidney Cooking | Georgia Council on
show all

A Family Recipe Book for Kidney Patients - National Kidney ...

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?