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  • Thursday, August 20, 2009

    Cooking With Patricia Lentz

    Cabbage Salad


    cabbage, sliced
    left over beef, sliced very thin
    2 pickles, cut up
    tomatoes and onions, chopped and mixed together
    salt and pepper to taste
    2 Tbsp. mayonnaise

    Toss everything gently together in large wooden bowl.

    This recipe is included in our cook book: If I Can Cook It You Can Cook It Cookbook


    Sugar Free Chocolate Cake


    4 eggs
    4 oz. unsweetened baker's chocolate bar
    1/4 C. Agavi sweetener
    2 Tbsp. maple syrup
    2 Tbsp. butter

    With mixer beat eggs till frothy, light and at least triple in volume. Add a pinch of salt to eggs as they are frothing.

    Melt the chocolate in butter. Mix and mix in the agavi sweetener and syrup.

    While mixture is running with frothy eggs, pour in chocolate mixture. Then pour the whole shabang into a cake pan. Place that cake pan in a larger pan and fill with hot water measuring halfway up the cake pan. Bake at 350 for 25 minutes. The internal temp of the cake should be 142 degrees.


    Passover Meal (not complete yet)

    Chopped chicken liver (or Pate), this is an appetizer
    Vegetable tray
    Gifilte Fish
    Chicken soup with lots of Matzah balls