THE SPRUE-NIK PRESS
Published by the Tri-County Celiac Sprue Support Group,
a chapter of CSA/USA, Inc. serving southeastern Michigan
Volume 8, Number 5 May/June 1999
**********************************************************************
...........................................
: What's Inside :
: ------------- :
: Miscellaneous Notes :
: Celiac Sprue: What's Old, What's New :
: Newsletter Roundup :
: Recipe Page :
: Pumpkin Cake Roll :
: Chocolate Chip Bars :
: Cookie Press Mock Graham Crackers :
: Recipes for Family and Friends :
: Microwave Fudge :
: Peanut Butter Cookies :
: Hot Pineapple-Ginger Drin :
: French Oven Stew :
: Beef and Pepper Saute :
: Cauliflower Salad :
: Calico Beans :
:.........................................:
References
Disclaimer
Miscellaneous Notes:
--------------------
"A Passover Guide to Cosmetics and Medications" is updated yearly.
This 33-page booklet is available from Kollel - Los Angeles, 223 South
Formosa Ave., Los Angeles, CA 90036; 213-933-7193. A donation is
requested.
-=-=- -=-=-
Better Baking Taste: Terry Kotlensky, a new member from Hartland,
Michigan who was diagnosed less than a year ago, offers the following
baking tip as a way to achieve a better taste and more moisture in
recipes like Bette Hagman's pancakes and brownies:
For each cup of Bette Hagman's GF flour mixture, remove 1 tablespoon
of the mixture and replace it with 1 tablespoon of Garbanzo Bean
Flour. She tried 1/4 cup but it was too much. (She purchased this
flour from an Indian food store.)
"The batter tastes horrible but the results are fantastic," according
to Terry and her family. The kids say, "This tastes real". The
family wants to share this tip and its exciting results with everyone
else and hopes we will all try it.
-=-=- -=-=-
Triazolam is GF: Per a telephone conversation with Pharmacia/Upjohn,
Triazolam, the generic form of Halcion, is made from gluten free
ingredients. (Although they receive about one phone call a day on the
subject, they provide no information in writing because while they add
no gluten to their product, they cannot guarantee anything with their
suppliers in processing or packaging.) Triazolam is manufactured by
Greenstone, Ltd., Portage, MI, a generic manufacturing facility of
Pharmacia/Upjohn.
-=-=- -=-=-
Humor: A doctor, speaking to his newly-diagnosed celiac patient:
"You may eat anything you like. Here's a list of what you are going
to like..."<1>
-=-=- -=-=-
Researchers Rate Calcium Pills<2>: Recent studies have found most
women aren't consuming the daily recommendation of 1,000-2,000
milligrams of calcium. Tufts University researchers counted 36
different types of calcium supplements in one store alone. But which
one is best?
First, check the label to see what type of calcium the supplement
contains. Calcium citrate or calcium carbonate supplements are your
best choices, according to Dr. Simeon Margolis, professor of medicine
and biological chemistry at Johns Hopkins University. The body
absorbs calcium citrate best, but calcium carbonate is generally the
most reasonably priced and contains the most elemental calcium (the
part the body actually uses) per tablet. Three other common calcium
compounds (calcium gluconate, calcium lactate, and calcium phosphate)
are not as well absorbed and were not recommended.
Return to the Table of Contents
Celiac Sprue: What's Old, What's New<3>
-------------------------------------
Kenneth D. Fine, MD
[Dr. Fine, gastroenterologist, is Medical Director, GI Physiology Lab,
Baylor University Medical Center, in Texas. He is also medical
advisor for the Lone Star Celiac Support Group in Dallas/Fort Worth.
Dr. Fine was in Houston in October to address the Texas Academy of
Family Physicians on Primary Care for the 90's.]
Dr. Fine has been researching celiac disease (CD), malabsorption,
refractory sprue, and microscopic colitis at Baylor University Medical
Center since 1989.
The clinical definition of CD: small intestinal histopathologic
(abnormal under the microscope) lesion, symptoms, or signs due to
malabsorption of fluid, electrolytes, or nutrients, and clinical
improvement following a gluten-free (GF) diet. Newer developments in
diagnosis of CD now include the antigliadin and antiendomysial
antibody blood tests and HLA genetic tests.
Populations thought to be at greatest risk are mostly northern
Europeans and some southern Europeans (England, Ireland, Spain,
Italy). It is more frequent in women, although that situation may
reflect more female patients seeing doctors and being diagnosed, and
recent research is suggesting that the disease may not have any gender
predilection. We have little information on the prevalence of CD in
the Near East, Middle East, and Latin America; it has been thought not
to occur in Africa or the Far East but this may not hold true for
descendants from these lands that emigrated to the USA.
CD: Cause, Symptoms, Signs, and Treatment
-----------------------------------------
There is a genetic predisposition to the disease. There is increased
prevalence in first-degree relatives, approximately 10%, and the
disease is associated with certain HLA genes. The HLA genes are in
charge of the body's immune system. There may be environmental
factors which trigger the disease, which researchers are still trying
to determine.
Common intestinal symptoms include weight loss, flatulence (gas),
diarrhea, constipation, abdominal distention, bloating, and vomiting.
Other symptoms not associated with the gut include weakness,
peripheral neuropathy (numbness or tingling in hands or feet), muscle
spasms, bone pain, night blindness, and cessation of menses. Some
patients do not have any symptoms; in these patients CD was likely
detected by their doctors in a routine examination of nutritional
deficiencies.
Abnormalities that may be detected by doctors include steatorrhea (fat
in the stool), anemia (and a variety of other nutrient deficiencies),
osteopenia, peripheral neuropathy, hyposplenism (decreased function of
the spleen), and decreased calcium, magnesium, zinc, phosphorus,
albumin, cholesterol, and carotene in the blood stream.
Villi serve to increase the surface area of the small intestine. In a
celiac patient, the genes tell your intestinal system to attack
gliadin, and in the process the small intestine becomes damaged. This
causes diarrhea due to interference of normal absorption of fluid,
electrolytes, and nutrients. Under the microscope, villous atrophy of
varying degrees can be seen.
If your doctor suspects CD, what should he do? We hope the first
thing done is to perform a screening panel of celiac antibody blood
tests. There should be an analysis of the stool for fat. A biopsy of
the small intestine is usually performed. If this comes back
positive, then the patient is put on a GF diet.
If patients do not respond to the GF diet after initial diagnosis, Dr.
Fine likes to do a genetic test to see if the patient has the DQ2 or
DQ8 HLA markers. (At least 95% of celiacs have DQ2 or DQ8 HLA
markers, but so do many non-celiacs.) If these genes are not present,
then it is highly likely that the patient does not have CD.
The only treatment for CD is a strict GF diet. The necessary degree
of gluten restriction for patients to remain symptom-free varies.
However, though you may be less sensitive than other celiacs, that
does not mean you're not doing damage to your intestine.
When first diagnosed, celiacs should probably avoid milk sugar
(lactose), because your intestine needs to heal to regain the ability
to break lactose down. Once the intestine heals you will probably be
able to resume dairy products consumption, unless you are one of the
many adults (both celiac and non-celiac) who are lactose-intolerant
anyway.
Folic acid or folate is a vitamin that is necessary for regeneration
of cells. Most celiacs will be deficient in this vitamin. Dr. Fine
recommends at least 1 mg. per day for celiacs, and when newly
diagnosed 2 mg. per day or more may be necessary. [Check with your
own doctor for specific dosage-ed.] If deficiencies in this or other
nutrients (such as iron, calcium, and magnesium) are detected prior to
diagnosis, then supplementation for these nutrients should also be
prescribed.
If the patient does not respond right away on a GF diet, doctors may
prescribe corticosteroids (like prednisone). This seems to happen
more in older people, and probably has do with the fact that CD may
have been present for a long time so that the body needs assistance in
decreasing inflammation. Regeneration of villi occurs quicker in
children, but regrowth and healing should be accomplished after one
year in most celiacs of all ages.
After resolution of symptoms on a GF diet, patients may be tempted to
reintroduce gluten-containing foods to see the response. At first no
symptoms may appear. However, in most if not all patients, symptoms
will reappear after some latency period. We are concerned that if
this is done, symptoms may come back with greater severity and the
process may then become refractory.
Refractory Sprue
----------------
Most patients and doctors do not need to worry about refractory sprue,
because most people do respond to the GF diet. In refractory sprue,
there is no response to a GF diet, or there is a relapse following the
initial response.
You might never respond to a GF diet if you inadvertently continue to
ingest gluten. Unfortunately, this is very common as gluten occurs in
processed foods and is hidden in many different forms. There have
been cases where there was a CD-like syndrome due to ingredients such
as fish proteins or egg proteins, but these are rare. Sometimes
refractory sprue can be explained by co-existent intestinal lymphoma.
Or CD may not be a correct diagnosis; you may have something that
looks like CD but has a different cause and may require a different
treatment, such as Crohn's disease. If your symptoms are not due to
gluten, then of course you will not respond to a GF diet.
Sometimes a refractory sprue condition may be treated with certain
immunosuppressant agents. Immunosuppressants are drugs that suppress
the immune system's response to stimuli. The prognosis of refractory
sprue varies, but is usually poor (unfortunately).
Patients with refractory sprue frequently have microscopic colitis, a
similar immune reaction that occurs in the large intestine. Although
we are not certain what role gluten plays in its cause, microscopic
colitis occurs in at least 5% of celiac patients and 67% of refractory
sprue patients.
Dr. Fine conducted a study at Baylor University Medical Center
looking at the prevalence and causes of chronic diarrhea in treated
celiacs. These are patients that have responded to the diet, but
still have diarrhea. The frequency of diarrhea after diagnosis and
its cause were studied. Of 78 patients entered in the study, 12 had
persistent diarrhea from a variety of causes. For those 12, the
following causes were found:
* Microscopic colitis was the most common cause of persistent diarrhea
following treatment of a GF diet, occurring in 4 out of the 12.
* Carbohydrate malabsorption, either from lactose or fructose,
occurred in 2. (This is easy to treat; just modify the diet to
avoid milk and/or fruit sugars.)
* Irritable bowel syndrome (IBS) occurred in 2 of the 12. In IBS,
diarrhea alternates with constipation. The cause is unknown, but is
not connected to gluten or the absence of gluten in the diet.
However, Dr. Fine believes there are probably patients diagnosed
with IBS that actually have CD.
* Deficiency of pancreatic enzyme production in 2 patients. Even
though the intestine regains its villi and can absorb nutrients, the
pancreas actually has to provide enzymes to digest the food first.
If you don't break down the food first, it can't be absorbed. This
is easily treated by giving pancreatic enzyme supplements.
* Nerve damage caused fecal incontinence in 2 patients. If you have
this condition you must tell your doctor, as it can masquerade
diarrhea when you don't have control. (Patients are often reluctant
to admit to fecal incontinence.)
The Colon and CD
----------------
Baylor University has also done some research into the histology of
the colon in patients with CD. For the most part the colon looks
normal endoscopically and under the microscope. If you do very
sophisticated analysis, you can see increased numbers of lymphocytes
in the tissues, but this is not really colitis. This condition will
occur in about 20% of celiac patients at the time of diagnosis. Over
time, however, it seems that up to 5% of patients develop microscopic
colitis, even those on a GF diet.
Incidentally, a coordinating study is revealing that there does not
seem to be an increase in polyp or colon cancer in celiac patients,
which is comforting. These growths are common in the general
population, but the incidence does not seem to be increased in
celiacs.
Microscopic Colitis
-------------------
Microscopic colitis is a syndrome, meaning a constellation of findings
taken all together. These findings are chronic, watery, non-bloody
diarrhea; a normal colonoscopic appearance; and a certain
histopathology of the colon. The cause is unknown, but research to
learn the cause appears hopeful. It may have something to do with
bacteria, something in the diet, or the body's reaction to itself. It
is an immune system directed inflammatory condition.
Dr. Fine's research team conducted a study using Pepto Bismol(tm)
tablets. 12 patients were treated with 8 chewable tablets per day for
8 weeks. 10 had a resolution of diarrhea, and 9 of them had a
resolution of the colitis under the microscope. There were no
toxicity or side effects. Ironically, 2 patients became constipated.
Some of the patients were also celiacs. Those without CD had no
recurrence of diarrhea when they stopped taking Pepto Bismol(tm).
However, some of the celiacs required retreatment at 3-6 month
intervals.
Associated Disorders
--------------------
Some of the associated disorders that occur with CD (in addition to
microscopic colitis) include pancreatic insufficiency, dermatitis
herpetiformis, type 1 diabetes, hypothyroidism, Sjogren's syndrome
(causing dry mouth and eyes), and potentially other "autoimmune"
syndromes.
Lymphomas
---------
For chronically untreated celiacs there is an increase in carcinomas
of the throat, esophagus, and small intestine, and in lymphomas of the
small intestine. The good news is that if you stay on a strict GF
diet and become well, then according to the studies the expected
survival after the disease is diagnosed is about the same as the
general population.
Follow-up After Diagnosis
-------------------------
Following diagnosis immediately there should be a consultation with an
expert and referral to a celiac support group. Dr. Fine believes
both are important to start effective treatment. In 1-6 months you
might want to have a checkup to be sure things are improving.,
including: measurement of body weight to be sure you are increasing
if there was a loss; a complete blood count if there was anemia
before; and if you are not doing well, celiac antibody tests to check
compliance with the diet. [Other doctors may different follow-up
plans-ed.]
At 1-2 years, Dr. Fine likes to do a bone density test. Dr. Fine
prefers not to do a bone density test at the time of diagnosis because
he knows that going on the diet will improve the results. He wants to
see what your bone density is when it plateaus, not when it is at its
low point.
Dr. Fine feels that every year or two the patient should be asked
about diarrhea and fecal incontinence. Stool studies and gliadin
antibody blood tests should be done if the patient is not doing well.
Baylor University Medical Center has a foundation accepting
tax-deductible donations for Dr. Fine's CD research. Send donations
to Baylor University Medical Center, GI Research, 2nd Floor
Hoblitzelle, 3500 Gaston Ave., Dallas, TX 75246. Their new web page
is at http://www.bhcs.com/bumc/intestinalresearch/
Return to the Table of Contents
Newsletter Roundup
------------------
Compiled by Jim Lyles
This section contains excerpts from newsletters produced by other
celiac groups.
.....................................................
: :
: Excerpts from _The WNY Celiac News_ :
: ----------------------------------- :
: Spring 1999 Peg Quinn, editor :
: WNY Gluten-Free Diet Support Group :
: PO Box 611 :
: East Aurora, NY 14052 :
:...................................................:
A Celiac-Friendly Country Inn: Claudia and John Ryan own a bed and
breakfast with one special amenity: A gluten-free (GF) breakfast.
Claudia, a celiac herself, offers guests the choice of GF granola,
breads, muffins, and many other delicious selections at the Windflower
Country Inn. Located in the Berkshire Mountains in southwestern
Massachusetts, the inn features 13 guest rooms and all the amenities
of a country inn including lovely gardens and a private swimming pool.
For more information, call 800-992-1993; or write to Windflower
Country Inn, 684 S. Egremont Road, Barrington, MA 01230.
.........................................
: :
: Excerpts from _Lifeline_ :
: ------------------------ :
: Winter 1999 Leon Rottmann, editor :
: CSA/USA, Inc. :
: PO Box 31700 :
: Omaha, NE 68131-0700 :
:.......................................:
Recognizing Celiac Disease: The challenge, particularly for
physicians, is to recognize celiac disease. Often parents know that
something is wrong with their child before doctors are willing to
believe it. Recognizing celiac disease is not a trivial issue.
Celiac disease does occasionally present under age nine months,
although it is certainly not common in this country. There may be
vomiting, diarrhea, failure to thrive, and abdominal distention. Or,
some symptoms may not be presented or marked in some babies. It is
not uncommon for pediatricians to feel that symptoms can be explained
by a viral infection. The challenge is to get the correct
differential diagnosis and to proceed with the appropriate testing.
At age nine to nineteen months, classic findings begin to appear: pot
belly; anger or irritability; change in body composition such as loss
of muscle bulk, loss of body fat, thinness; and other findings. In
older patients, older children as well as adults, a whole series of
other symptoms or signs may be present. We might see short stature,
often without any other complaints. The patient may have a workup for
endocrine disease which is negative, and then have screening tests for
celiac disease which come out positive. These patients are then
referred for small bowel biopsy for a conclusive diagnosis.
Other symptoms may include the following:
* unexplained anemia
* rickets due to a vitamin D deficiency
* personality problems
* depression and irritability
* deteriorating school or work performance
* amenorrhea
* delayed onset of menstrual periods in adolescent girls
* arthralgia
* infertility
* changes around the mouth that signify vitamin malabsorption
* confirmed abnormal platelet count and vitamin K status
* clinical and laboratory markers of nutritional status,
particularly measures of serum folate, B-12, and the fat soluble
vitamins A, D, and E
* low serum iron
* low levels of calcium, phosphorus, and magnesium
--from Dr. Richard J. Grand. For a copy of the entire manuscript,
video, or tape, contact CSA.
........................................................
: :
: Excerpts from the Southeast Florida CS Support Group :
: ---------------------------------------------------- :
: newsletter: Nov. 1998 Renee' Culver, editor :
: 2523 Jardin Drive :
: Weston, FL 33327 :
:......................................................:
Food Allergy or Gluten? We may have other food allergies that can
cause problems with our digestive systems and be mistaken for celiac
symptoms, and vice versa. A word of caution needs to be made,
especially as we advise new celiacs, in how we classify certain
products or foods. At times we might have on authority from the
company or from the label, that a product is gluten-free (GF) and
therefore should not cause any celiac symptoms. Then upon ingesting
the product, we might have diarrhea, bloating, and/or flatulence.
Before immediately climbing on board the "But I thought this was GF!!"
train, maybe we should examine the ingredients again. Perhaps we are
having a reaction--although not a GLUTEN reaction--to one of the
ingredients in the GF product. Perhaps it is a food allergy reaction
to one of the ingredients, or perhaps we are having a typical reaction
that anyone could have. For instance, guar gum is known to have a
laxative effect on many people [which has nothing to do with gluten].
On the other hand, don't be too quick to add another food allergy to
your already long list of foods you are sensitive to, when the culprit
might be hidden gluten after all. Hidden gluten is sometimes found in
tofu, miso, and many condiments. Hidden glutens are ingredients which
are not named as coming from wheat, rye, barley, or oats, but which
originated from the offending grains or have come into contact during
processing with hidden glutens. Examples of items that might or might
not contain gluten are: HVP (hydrolyzed vegetable protein), rice
syrups [sometimes processed with barley enzymes], brown sugar, sour
cream (sometimes contains gluten-containing additives), and natural or
even artificial flavorings and/or colorings. With so many items like
these that we need to question carefully before ingesting, it is very
possible to consume a food, have diarrhea or discomfort afterwards, an
label it as "yet another food allergy" instead of realizing there was
a source of hidden gluten.
Also, as pointed out by CSA/USA, it is important, especially for the
newly-diagnosed celiac, to remember when having a digestive upset to
review potential lactose intolerance which can also give some trouble
to the damaged intestines of a newly-diagnosed celiac. Also, just
because we have problems initially with lactose, it doesn't mean we
will always have problems. Many times as our intestines heal on a GF
diet, we are able to partake again at a later date in dairy products.
Return to the Table of Contents
References
----------
<1> "The Man Next Door", _Better Homes and Gardens_, April 1999, pg.
260, from a cartoon by Maurice S. Ennels.
<2> "Researchers Rate Calcium Pills", _Detroit Free Press_, March 9,
1999, pg. 2F.
<3> From the Jan./Feb. 1999 newsletter of the Houston Celiac-Sprue
Support Group, pg. 6. Janet Y. Rinehart, editor, 11011 Chevy
Chase, Houston, TX 77042-2606.
Return to the Table of Contents
Recipe Page
-----------
**********************************************************************
Pumpkin Cake Roll
Cake:
3 eggs
1 cup granulated sugar
2/3 cup pumpkin (pure pumpkin, not pie filling)
1 tsp. lemon juice
3/4 cup GF flour mix**
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup nuts (optional)
Beat the eggs with a mixer at high speed for 5 minutes. Gradually add
and beat in the sugar. Stir in the pumpkin and lemon juice.
Stir together the remaining ingredients (except the nuts) and fold
into the pumpkin mixture. Spread into a greased and floured 15x10x1"
pan. Top with the nuts.
Bake at 375 degrees F for 10-15 minutes. Turn the cake out on an old
pillowcase, sprinkled well with sifted powdered sugar. Starting at
the narrow end, roll the pillowcase and cake together. Cool
completely, then unroll.
Filling:
1 cup powdered sugar
2 3-oz. pkgs. GF cream cheese
4 Tbsp. margarine
1/2 tsp. vanilla
Combine all the ingredients and beat until smooth. Spread over the
cake roll (but not to each end). Roll the cake and filling up like a
jelly roll. Chill well in the refrigerator.
This recipe comes to us from our April meeting. The author is
unknown.
**********************************************************************
Chocolate Chip Bars
Crust:
1-1/2 cups GF flour mix**
1/2 cup (1 stick) butter or margarine, softened
1/4 cup packed brown sugar
Mix the flour, butter, and brown sugar in a small bowl until crumbly.
Press into a greased 13x9" baking dish or pan. Bake at 350 degrees F
for 12-15 minutes or until lightly browned.
Filling (Top):
3 eggs
3/4 cup granulated sugar
3/4 cup light corn syrup
2 Tbsp. butter or margarine, melted
1 tsp. vanilla
1 tsp. xanthan gum
2 cups (12 oz. pkg.) Nestles Tollhouse chocolate chips
1-1/2 cups chopped walnuts (optional)
Beat the eggs, sugar, corn syrup, butter, vanilla, and xanthan gum in
a medium bowl with a wire wisk. Stir in the chocolate chips and nuts.
Pour over the crust. Bake at 350 degrees F for 25-30 minutes, or
until set.
Cool. Chill, and cut into bars.
This recipe comes to us from Beth Coderre.
**********************************************************************
Cookie Press Mock Graham Crackers
3/4 cup (1-1/2 sticks) butter or margarine
1/4 cup GF molasses
1 cup honey
1 tsp. vanilla
1-1/2 cups brown rice flour
1-1/2 cups GF flour mix**
2 Tbsp. garbanzo bean/chick pea flour
1 tsp. xanthan gum
1 tsp. salt
1 tsp. cinnamon
1 Tbsp. baking powder
Preheat the oven to 325 degrees F.
In a large bowl, beat together the butter, molasses, honey, and
vanilla.
In another bowl, blend the flours, xanthan gum, salt, cinnamon, and
baking powder. Stir into the other mixture and mix well.
Spoon the dough into a cookie press tube. Using the shortbread disc
(thin, flat on one side of the opening, and serrated on the other
side), press the dough onto lightly-greased cookie sheets. Continuous
rows can be placed almost side by side on the sheet. The crackers
should be lightly scored by a knife or metal spatula to cracker size.
Bake for 15 minutes or until just lightly brown at the edges. Cool
completely and break the crackers at the scoring. Stor in an air
tight container. Makes about 10 dozen 2x2" crackers.
This recipe comes to us from Deb Sullivan, who adapted it from Bette
Hagman's recipe, found on pg. 87 of her second cookbook, _More From
the Gluten-Free Gourmet_.
**********************************************************************
** GF flour mix:
6 cups white rice flour
2 cups potato starch (NOT the same as potato flour)
1 cup tapioca starch (also called tapioca flour)
Return to the Table of Contents
Recipes for Family and Friends
------------------------------
This month we've included two more pages of recipes. These recipes
were specifically selected for you to pass on to relatives and
friends, as they don't use any of those "weird" celiac ingredients
such as xanthan gum or tapioca starch. You may need to look up some
of the ingredients in your shopping guide, so you can tell them which
brands are GF. Also remind them to make sure ingredients such as
peanut butter have not been contaminated by bread crumbs; it's best to
start with an unopened jar.
**********************************************************************
Microwave Fudge
3 cups GF chocolate morsels
4 Tbsp. butter or margarine
1 14-oz can Eagle brand sweetened condensed milk
1/2 cup walnuts
Combine the first three items in a microwaveable bowl. Heat at 50%
power for 3-5 minutes, until the mixture is smooth when stirred. Add
the nuts. Pour into a greased 8x8" dish to set.
This recipe comes to us from Ruth Clarey.
**********************************************************************
Peanut Butter Cookies
2 eggs
pinch of salt
1 cup sugar
1 cup peanut butter
Blend eggs, salt, and sugar carefully until light and fluffy. Add the
peanut butter and combine well.
Drop the dough in quarter-sized dollops on baking parchment paper.
Bake at 350 degrees F until set, but not firm. Allow to cool slightly
on the parchment paper. Invert, then peel the parchment back. (A
spatula would ruin the bottoms of the cookies.)
Variation: Add raisins to the mixture.
This recipe comes to us from our April meeting. The author is
unknown.
**********************************************************************
Hot Pineapple-Ginger Drink
2 cups water
1 cup fresh or canned pineapple chunks in their own juice
1 orange (don't peel) cut into 8 wedges
2 cups unsweetened pineapple juice
2 whole cloves
1 whole cinnamon stick
1-inch piece fresh ginger
Place all the ingredients in a large saucepan and simmer 30 minutes
over very low heat. Strain and serve warm.
This recipe comes to us from Bruce Richardson, chef of St. Charles
Seminary in Wynnewood, Pennsylvania.
**********************************************************************
French Oven Stew
2 lbs. meat
1 medium onion
6 medium potatoes
6 ribs celery
6 carrots, or 1 bag baby carrots
2-1/2 cups tomato juice
1/3 cup quick tapioca
1 Tbsp. sugar
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. basil
Combine the meat and vegetables in a casserole dish. Combine the
remaining ingredients and pour the mixture over the meat and
vegetables. Cover and bake at 300 degrees F for 3 hours. Or cook in
a crock pot. [A similar crock pot recipe says to cook and cover 12
hours on low, or 5-6 hours on high--ed.]
This recipe comes to us from Suzanne Gentilia.
**********************************************************************
Beef and Pepper Saute
2 red bell peppers
2 yellow bell peppers
2 cloves garlic, chopped fine
1 medium onion, sliced thin
1 Tbsp. finely chopped parsley
4 Tbsp. olive oil
2 lbs. boneless beef sirloin or tenderloin, cut into thin strips
salt and black pepper, to taste
Halve the peppers, remove the seeds and membrane, and cut into long
thin strips. Combine the peppers, garlic, onions, and parsley in a
large skillet. Add half of the oil and saute over low heat until the
onions and peppers are soft, about 10-15 minutes, stirring often.
Pour the remaining oil into another large skillet. Add the beef and
cook over high heat for 2-3 minutes. Combine the meat and the pepper
mixture and season to taste; mix well and simmer for 2-3 minutes.
Serves 6.
This recipe comes to us from Bruce Richardson, chef of St. Charles
Seminary in Wynnewood, Pennsylvania.
**********************************************************************
Cauliflower Salad
1 large cauliflower, cut into flowerettes
8 oz. cheddar cheese, cubed
8 oz. muenster cheese, cubed
1 pint Hellmann's mayonnaise
10 oz. frozen peas, unthawed
Mrs. Dash garlic and herb, to taste
Put the cauliflower and cheeses in a bowl. Mix in the mayonnaise.
Fold in the frozen peas then season to taste with the Mrs. Dash.
Place in the refrigerator to chill.
This recipe comes to us from Beth Coderre.
**********************************************************************
Calico Beans
1/2 lb. bacon, browned and crumbled
1/2 lb. hamburger, browned and drained
1 onion, chopped fine
1 cup ketchup
1 tsp. vinegar
1 tsp. mustard
1/2 cup brown sugar
1/2 cup white sugar
1 16-oz can butter beans
1 16-oz can kidney beans
1 16-oz can baked beans
Mix all ingredients together. Bake at 350 degrees F for 1 hour
covered and 15 minutes uncovered.
This recipe comes from a group picnic held several years ago. The
author is unknown.
**********************************************************************
Return to the Table of Contents
Tri-County Celiac Sprue Support Group Officials:
------------------------------------------------
Physician Advisor: Thomas Alexander, M.D.
Pediatric Advisor: Robert Truding, M.D.
Dietitian Advisor: Dorothy Vaughan, R.D.
President: Mary Guerriero
Vice President: Sue Gentilia
Past President: Diane Morof
Finance Committee: Tom Sullivan
Secretary: Pam Murphy
Newsletter Editor: Jim Lyles
Contributing Editors: Tom & Carolyn Sullivan
Group E-mail address: tccssg@yahoo.com
Group web page: http://community.mlive.com/cc/celiac
Disclaimer:
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All recommendations, information, dietary suggestions, menus, shopping
guide suggestions, medical updates, miscellaneous articles, and
recipes in this newsletter are intended for the benefit of our
members, readers, and the general public. No liability is assumed by
the Tri-County Celiac Sprue Support Group or any of its members.
Information in _The Sprue-nik Press_ has been approved by our
physician and dietitian advisors. Individuals should consult with
their physicians and dietitians before following any medical or
dietary recommendations in _The Sprue-nik Press_.
Original material used in _The Sprue-nik Press_ is placed in the
public domain for the benefit of all celiacs. The information is not
copyrighted to facilitate the easy exchange of celiac information.
Feel free to reproduce any portion of this newsletter, unless it
specifically states otherwise. All we ask is that you indicate where
the information came from.
_The Sprue-nik Press_ is published by the Tri-County Celiac Sprue
Support Group (TCCSSG), a local chapter of CSA/USA located in
southeast Michigan. Members receive this newsletter, a shopping
guide, and a new member packet full of articles and useful
information. Mail-in subscriptions are welcome. For subscription
information, send a note to tccssg@yahoo.com.
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