The Low Carb Luxury Newsletter: 
Volume III / Number 19: October 11, 2002: Page 4
PAGE 1     PAGE 2     PAGE 3     PAGE 4     PAGE 5     PAGE 6     PAGE 7    

Cooking TLC with Karen Rysavy   
GHOULISH GOODIES - THE LOW CARB WAY!
Halloween is coming fast, and I wanted to provide you with some wickedly fun entertaining ideas. Whether you are hosting a big party, sending snacks to your child’s school party, or you just want to whip up a surprisingly gory snack or dinner for family and friends, here are easy and fun ways to prepare deliciously spooky fare that’s also healthy and low in carbohydrates.


TLC MONSTER-LADY FINGERS

  • 1/2 cup softened butter (110 g)
  • 1/2 cup Splenda™ granular (120 ml)
  • 1 tsp. vanilla extract (5 ml)
  • 3/4 cup almond flour (180 ml)
  • 3/4 cup wheat gluten (180 ml)
  • 2 Tb. sliced almonds (30 ml)
  • Green or brown food coloring
Cream together butter, Splenda™, and vanilla. Add a few drops of food coloring, until it looks suitably gross, then add gluten, then almond flour, 1/4 cup at a time, kneading in the last of it if necessary.

Roll pieces of dough into 16 shapes like fingers. Use a pin or sharp knife to carve knuckles into each dough finger and bend slightly at that point. Scoop out a place for “fingernails” and insert one almond slice for a fingernail into each dough finger. Bake at 350 F for 8-10 minutes, until done.

16 servings, 149 calories, 12 g fat (3 g saturated), 5 g carbohydrate (1 g fiber),
6 g protein, each.

VARIATION: Add 1-1/2 tsp. ground cinnamon, 1/2 tsp. ground nutmeg, and 1/4 tsp. ground cloves instead of the vanilla.


HERMANN MUNSTER’S TOES

Dough: Make a batch of the above cookie dough (for MONSTER-LADY FINGERS,) using green food coloring, but omit the Splenda™ and vanilla extract. In their place, add:
  • 3 Tb. garlic powder (45 ml)
  • 1 Tb. onion powder (15 ml)
  • 1/2 cup grated parmesan cheese (120 ml)
  • 12 oz. miniature cocktail wieners (36 individual weiners, 335 g)
  • 3 Tb. unsweetened catsup (45 ml)
Chill the dough for at least an hour. Divide into thirds. Roll out to about 1/4 inch thick. Divide each portion of dough into 6 strips and form each strip around one end of a weiner, leaving about half the weiner sticking out. Repeat until all 36 weiners are wrapped, then bake at 375 F until dough is done.

Carve a small hole in the end of each cooled weiner, then fill with catsup, to look like a toe nail.

36 servings, 98 calories, 8 g fat (3 g saturated), 2 g carb, 4 g protein, each.

VARIATION: Toast sliced almonds until golden, then affix one to the end of each weiner for a toenail, using a bit of pressurized cheese food for the ‘glue’, and use the catsup to make the toes bloody. The thick yellow toenails really put these over the top - ew!!


EYEBALL APPETIZERS

  • 6 hard-boiled eggs
  • 1/3 cup mayonnaise
  • 3/4 tsp. paprika
  • 6 pimento-stuffed green olives
Cut tops off eggs about 1/3 of the way from the tip, just enough so you can scoop out the yolks. Mash yolks with mayonnaise, paprika and salt and pepper to taste. Mix thoroughly and fill egg white “eye sockets” with the mixture. Press an olive into the yolk mixture with the pimento facing out. Cut off enough of the other end of egg to create a flat surface and stand eggs upright on a serving platter.

6 servings, 200 calories, 18 g fat (3 g sat.), 1 g carb, 7 g protein, each.


CORPSE-LOAF

Use your favorite lowcarb meatloaf recipe, but instead of shaping it into a log, shape it into a corpse (you know: legs together, arms folded across chest, with whole peppercorns or bits of pimento for eyes.) Bake as usual and just before serving, stab the poor guy in the heart with a paring knife and dump low carb catsup on the "wound.".



   
If you like these recipes, you’ll LOVE my cookbook, Cooking TLC! Order your autographed copy direct from www.trulylowcarb.com for FREE DELIVERY, and prompt order processing!

Mention Low Carb Luxury when you order and receive a $1 rebate!
                                                                             Karen





Low Carb Chef Confections You have patiently waited and The Low Carb Chef has been busy working in the candy kitchen once again! The Chef has now added 5 new selections to The Low Carb Chef Confections line of chocolates bringing your available selections to 17 chocolates!

If you love his other chocolates.... I know you can't wait to try ALMOND BUTTER CRUNCH, DARK CHOCOLATE RASPBERRY JELLY, ALMOND BUTTER TOFFEE and VANILLA MARSHMALLOWS!

Low Carb Chef Rib Stick'n Fried Chicken Mix We have been overwhelmed with orders for The Low Carb Chef's Rib Stick'n Fried Chicken Mix - There truly is nothing like it on the market! The Chef has adding Rib Stick'n Cajun Chicken Mix to compliment the selection and to further provide products requested in our "Chef's Challenge". Each piece of chicken has less than 2g of carbohydrate with a taste that can't be matched!

Be the first on your "low carb block" to post a message on our new message board, "The Forums at LCDP"! The Low Carb Dieter's Page is proud to introduce this new meeting place for the PRACTICAL low carb dieter! We hope to develop these forums into a data base of PRACTICAL information to assist you in your low carb efforts. The Forums at LCDP will succeed only if you participate and share your thoughts with others!

Duke's Mayo The absolute best sugar free mayonaise is now on sale at The Low Carb Dieter's Page! Save $.75 on Dukes mayonaise by shopping at www.LowCarbDieters.com and still get an additional 10% discount by using the coupon code "
Lora" (without quotes) through 10/25/02! Read the Low Carb Luxury review of Dukes mayonaise here.

Sign up as a registered user at www.LowCarbDieters.com and with your first order, immediately begin earning points redeemable for $ off of your purchases! Only at The Low Carb Dieter’s Page, designed with the PRACTICAL low carb dieter in mind!!







PAGE 1     PAGE 2     PAGE 3     PAGE 4     PAGE 5     PAGE 6     PAGE 7    





home    welcome    my story    journal    shopping    beginners guide    tips    discussion forums    product spotlight    recipes    faq    articles
announcements    books    links    news    dining out    contact    online magazine    make a donation    site map    site search    guestbook

Contents copyright © 1999 – 2003 Low Carb Luxury.   All rights reserved.  Use of this site constitutes your acceptance of our Terms and Conditions.   No reproduction without expressed written consent.  Site Development by:  Accent Design Studios.