Subj : Cole's Law
To   : Carol Shenkenberger
From : Dave Drum
Date : Sat May 25 2024 07:00:00

-=> Carol Shenkenberger wrote to Dave Drum <=-

 CS>   Re: Cole's Law eas:Some oddba
 CS>   By: Dave Drum to Carol Shenkenberger on Tue May 21 2024 06:34 am

 CS> Smile, leave out the oil and sugar.  Add brown grainy mustard (or dress
 CS> up regular mustard with crushed mustard seeds to taste).

 CS> Everyone is different.  With all the blood sugar wierdies that have run
 CS> for 3 known generations and now many of the 4th generation, I didn't
 CS> grow up with much sweets, and never in coleslaw or potato salad.  I
 CS> like it savory, not sweet.  Mine don't have a spec of sugar but may
 CS> gain diced red bell pepper (which is a bit sweet).  Sometimes, strips
 CS> of carrot cut to 2inches or so.

 CS> Most folks don't notice bell peppers and carrots are sweet, but mostly
 CS> if you eat little sweets, it's quite obvious.

It's partly in the taster. I don't get sweet from even ripe bell peppers.
But I most definitely do from carrots. On my list of "sweet" vegetables
carrots are on 14th place (of 15) just above red cabbage. The list is 
headed by, of course, sweet potatoes. Followed by beets. And a lot of
things I never thought of as having a sweet component.

The list is here: https://www.myfooddata.com/articles/high-sugar-vegetables.php

Sort of an eye opener. Thanks for making this a good day. I consider
any day I learn something new to be a good day.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Steamed Carrot Pudding
 Categories: Vegetables, Potatoes, Fruits, Sauces
      Yield: 8 servings

    1/2 c  Butter; softened
    1/2 c  Granulated sugar
      2 lg Eggs; room temp, lightly
           - beaten
      1 ts Vanilla extract
      1 c  A-P flour
      1 ts Baking powder
      1 ts Baking soda
      1 tS Table salt
      1 ts Ground cinnamon
    1/2 ts Ground nutmeg
    1/4 ts Ground cloves
      1 c  Shredded peeled carrots
      1 c  Shredded, peeled potatoes;
           -  uncooked
      1 c  (ea) raisins, chopped dates, 
           - nuts

MMMMM-----------------------VANILLA SAUCE----------------------------
    1/2 c  Sugar
      2 tb Cornstarch
    1/4 ts Table salt
      2 c  Cold water
    1/4 c  Butter; in cubes
  2 1/2 ts Canilla extract
        ds Ground nutmeg

  In a large bowl, cream butter and sugar until light and
  fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine
  the dry ingredients and spices; gradually add to creamed
  mixture. Stir in the carrots, potatoes, raisins, dates
  and nuts.

  Pour into a well-greased 6-cup pudding mold or metal
  gelatin mold. Cover with foil. Place on a rack in a
  stockpot. Add 1 in. boiling water to stockpot; cover and
  boil gently for 1 1/4 to 1 1/2 hours or until a
  toothpick inserted in the center comes out clean,
  replacing water as needed. Let stand for 5 minutes
  before unmolding.

  Meanwhile, in a small saucepan, combine the sugar,
  cornstarch and salt. Stir in water until smooth. Bring
  to a boil over medium heat; cook and stir for 1-2
  minutes or until thickened. Remove from the heat. Stir
  in the butter, vanilla and nutmeg. 

  Serve sauce with warm pudding.

  Ann Searcey, Kettering, Ohio 

  Makes: 8 servings

  RECIPE FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

MMMMM

.... When I was your age, we carved transistors out of wood.
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