On Hold JACK SPRAT 1980 Cookbook 0060908033 Low Cholesterol Low Fat Diet 600 Recipes 500p

Jack Sprat Cookbook, healthy diet, 500 pages thick, with 600 low-cholesterol low-fat recipes. Illustrated drawings. ISBN 0060908033. Good condition. ACTUAL Bookrate shipping cost - NO handling fee.


Creating meals that tasted good while adhering to a low-cholesterol, low-saturated-fat, medically approved diet for a heart patient inspired a comprehensive collection of recipes, some unique and original, some adapted from traditional fare. The emphasis is on the use of polyunsaturated oils, buttermilk, no eggs, and no cheese (except Sap Sago and cottage). Hints for stocking the larder provide guidance in finding the right groceries. Background information covers the relationship of diet to heart disease. Other topics include menu planning, recipe conversion, reference tables for fat and cholesterol content of foods, definition of terms, and suggestions on cooking methods.

The JACK SPRAT COOKBOOK … Good Eating on a Low-Cholesterol, Low-Saturated-Fat Diet by Polly Zane, illustrated drawings by her husband John Zane. Softcover measures approx 5-1/4” x almost 8” x 1-1/4” THICK with 500 pages, incl index. Copyright 1973, First Harper Colophon edition published 1980. ISBN 0060908033. Originally sold for $6.95 as published on bottom front cover. Foreword by Campbell Moses, MD, Medical Director, American Heart Association. The introductory material by Dr Daniel Steinberg provides a simplified account of the scientific basis for this book. I will probably regret listing this one … it is one of the most comprehensive cookbooks with tasty-sounding recipes on the subject!


Random Sample Recipe(s):

MACARONI and CHEESE
4 cups cooked macaroni
2 cups dry-curd or rinsed cottage cheese
¼ cup chopped pimiento
2 cups Sap Sago Sauce (p 293)
½ package (10-ounce size) frozen peas, cooked and drained
½ cup Sesame Crumbs (p 304)
Combine drained cooked macaroni with other ingredients except crumbs and pour into a greased casserole. Sprinkle on crumbs. Bake in a 350-degree oven for 40 to 50 minutes, until bubbly and hot.
Makes 8 Servings

SAP SAGO SAUCE
4 tablespoons flour
2 tablespoons oil
2 cups liquid skim milk
½ cup dry skim milk
2 to 3 tablespoons grated Sap Sago cheese
2 to 3 drops of yellow food coloring
Salt and pepper
Makes 2 Cups Thick Sauce

SESAME CRUMBS
Substitute toasted sesame seeds for bread crumbs in the recipe for Cheese Crumbs. Or make a combination of half and half. Leave out the oil if using all sesame seeds.

CHEESE CRUMBS
Make up a large batch of this and store in the refrigerator. It keeps for a long time. Use for sprinkling on casseroles, creamed vegetables, etc. Add more cheese for a stronger flavor.
½ cup fine zwieback crumbs or bread crumbs
1 tablespoon grated Sap Sago cheese
1 tablespoon oil
¼ teaspoon salt
Combine ingredients and blend well with a fork.

From Section Titled IMPORTANT NOTES ON THE RECIPES (1 of 18):
Parmesan cheese as a flavoring has been replaced in most recipes by grated Swiss Sap Sago, sometimes in combination with bread crumbs and oil. Information on the cheese can be found in “Stocking the Larder,” page 419, and a recipe for preparing Cheese Crumbs on page 304. A small amount of grated Parmesan cheese, however, has a relatively small amount of saturated fat and is reasonably harmless if not used too often. Therefore, if you cannot become accustomed to the slightly different flavor of Sap Sago, and if your fat budget is not too limited, replace the Sap Sago with Parmesan, at the rate of about 1 teaspoon per serving.

WHIPPED ZUCCHINI SOUP
1 pound small fresh zucchini
2 cups dry skim milk
1 tablespoon oil
1 tablespoon flour
1 tablespoon onion flakes
Salt and pepper
Wash and quarter the zucchini, discarding ends. Parboil in boiling salted water to cover for 5 minutes. Drain zucchini, reserving 2 cups of the cooking water. Mix remaining ingredients with the reserved cooking water in an electric blender. Add zucchini, and whirl at high speed to produce a whipped consistency. Pour mixture into a heavy saucepan and heat slowly to desired temperature. Taste and correct seasoning. Stir with a whisk to keep from sticking.
Serve immediately with cracked wheat croutons or toast.
Makes 6 Servings

VARIATIONS of WHIPPED ZUCCHINI SOUP
Many additional whipped soups may be made by substituting other fresh, frozen, or canned vegetables:
Summer or yellow squash are particularly adaptable
Fresh or frozen peas and lima beans make excellent soups
Canned, fresh, or frozen carrots are colorful and delicately flavored, as are broccoli and watercress. The latter, of course, shouldn’t be cooked.
General rules to follow:
(1) Use approximately 2 cups each cooked vegetables, liquids, and dry milk
(2) Never cook vegetables long enough for them to lose their bright color
(3) Increase eye appeal and flavor by adding a very small amount of such things as chopped parsley, watercress, paprika, dill weed, sesame seeds, sherry, and Worcestershire sauce


Condition: Non-toned pages and covers are clean with no splatters or spots, tight to binding, no internal creases, no chips, no writing. Only the outside page edges on bottom show smudges. Slight corner crease on back cover corner. Minimal shelf wear. Any shadow is from copier and NOT on item. Books are NOT from smoke-free or pet-free environment. Email with questions or requests. Images are part of the description; please SUPERSIZE them for clarity.

2-pound securely packed in plastic and BOX (not a flimsy clasped or bubble envelope!) Media/Bookrate mailing. BUYER pays ACTUAL mailing cost - NO HANDLING FEE ... SELLER pays USPS Delivery Confirmation and PayPal fees.

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