By Phyllis Z. Goldberg, West Hartford, Connecticut. With a Foreword by Morton H. Goldberg. This volume offers the keys to good eating when a soft or pureed diet is indicated. Those who find chewing difficult due to oral infection, jaw trauma or reconstruction, effects of oral cancer treatment extensive dental care, or edentulousness will find indispensable information on the preparation of appealing, flavorful and nutritious meals. Introductory chapters explain the optimal use of blenders and methods for coping with various oral problems The author then presents over one hundred detailed recipes for meat/fish/poultry, soups, fruits and vegetables, beverages, eggs/cheese/yogurt, desserts, and complete meals. Potage St. Germain, Chicken and Mush-rooms, and Apricot Whip are representative of the recipes presented. The dishes described have all been kitchen-tested for tastiness and ease of preparation. The caloric and protein value of each recipe is included. Suggestions for daily menu planning also are presented.
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Salmon or Tuna Salad
Even the kids will love this one
INGREDIENTS: 1 - 6 ounce can tuna, water packed, or 1 cup salmon drained, flaked, and boned, 1/2 carrot cut into small pieces, 1 stalk celery cut into small pieces, sprig parsley, 1/2 teaspoon minced onion or 1/2 slice fresh onion, 1 tablespoon lemon juice, 1/4 teaspoon salt, 2 hard boiled eggs, 1 1/2 tablespoons mayonnaise
DIRECTIONS: Blend all ingredients except tuna or salmon for 15 seconds. Add tuna or salmon and eggs and blend on high until desired consistency. To thin this recipe, add more mayonnaise a 1/2 teaspoon at a time.
Recipe prepared with tuna contains approximately 59 g. protein and 705 calories. Recipe prepared with salmon contains approximately 43 g. protein and 632 calories
Chicken and Mushrooms
A gourmet's delight!
INGREDIENTS: 1/2 cup chicken broth, 3 eggs, 1 - 4 ounce can mushrooms, fresh or dried parsley, 1 slice bread torn into pieces, 1 cup cubed cooked chicken (canned may be used), 1/4 teaspoon garlic powder, 3/4 teaspoon salt, 1 1/2 teaspoon minced onion, and a dash of paprika
DIRECTIONS: Put all ingredients into blender container. Blend until smooth - about thirty seconds. Pour into five greased 6 ounce custard cups. Set in shallow pan on oven rack. Pour I inch of hot water into the pan. Bake at 325' until set 40 to 45 minutes.
One 6 ounce serving contains approximately 8 g. protein and 115 calories
CHAPTER 1: THE CARE AND FEEDING OF A BLENDER
THE BLENDER can be your best friend when it comes to preparing meals for the patient who cannot chew. However, like most friends, it requires thoughtfulness, special handling, and a little mechanical know-how. What you can expect it to do for you and what you should do for it are of equal importance.
The first thing you must learn is that your blender is very fast. Even at the lowest speed, seconds can make the difference in the resulting texture of the food.
It is important to understand that the cutting action of the blade does the work; it cuts rather than mixes. When liquid ingredients are introduced to the blender, the whirlpool action in the container draws the larger pieces in and out of the blades, continually cutting them: the longer the blender runs, the smaller the pieces will become.
Until you become accustomed to the blender's action, it is helpful to start and stop the blender motor in rapid action until the food attains the proper texture.
If you treat your blender well, it will give you years of faithful service. Following are some "do's and don'ts" in the use of your blender.
1. Do keep the blender on the kitchen counter. If it is in sight, it won't be out of mind.
2. Do cut fresh fruits and vegetables, cooked meat, fish or seafoods into 1/2 inch or 1 inch pieces before chopping and pureeing. The machine will work more efficiently.
3. Do cut firm cheese into 1/2 inch pieces; however, soft type cheeses should be softened and cubed before blending.
4. Do place liquid ingredients into the blender container before solids.
5. Do clean blender container thoroughly after each use. To clean, fill the container half full with warm water and a mild detergent. Buzz around on low speed to clean the blender. Wash with clear water and air dry. Store with the cover slightly ajar.
A few "don'ts" will help you increase the life of your machine and make it more efficient.
1 . Do not blend uncooked meats because the motor is not powerful enough to do the work.
2. Do not store food in the blender, because when you need it, the blender will be occupied.
3. Do not expect to be able to whip cream or beat egg whites because the blender cannot trap air and the resulting volume will be disappointing.
4. Do not use harsh abrasives for cleaning.
5. Do not overblend. Remember -seconds are the measure of time when blending.
6. Do not expect the blender to crush large quantities of ice. Two or three ice cubes at a time is easier on the machine.
7. Do not remove container from the base while the motor is running.
8. Do not place the container on the base while the motor is running.
9. Do not put your hands in the container while the motor is running.
10. Do not overwork the blender by moving to a higher speed to dislodge food. Instead, stop the motor, and push the food down and away from the blades with a rubber spatula.
How to Make a Puree: Always begin with enough liquid to cover the blades - about one-half cup. The liquid may be water, milk, broth, or anything the recipe calls for. Gradually add the solid ingredients and blend until you reach the proper consistency.
How to Liquify Foods: For two cups of food cut into I inch cubes, begin with two cups of liquid in the blender. Cover and blend at top speed until smooth (1 or 2 minutes). Remember to always have either an equal amount of solids and liquids or a greater liquid volume. The blender cannot extract juice from foods, but it can liquify them with water, juice, or broth.
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Book Description Charles C Thomas Pub Ltd, 1980. Plastic Comb. Book Condition: Brand New. 137 pages. 9.00x6.25x0.50 inches. In Stock. Bookseller Inventory # zk0398040656