APRIL 30, 2003     PAGE SIX

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Baked Pork Chops with Parmesan Sage Crust 1 1/2 cups Keto Crumbs 1 cup freshly grated Parmesan cheese   (about 3 ounces) 1 tablespoon dried rubbed sage 1 teaspoon grated lemon peel 2 large eggs 1/4 cup vital wheat gluten 4 bone-in center-cut pork loin chops   (each about 1 inch thick) 2 tablespoons (1/4 stick) butter 2 tablespoons olive oil Preheat oven to 425F. Mix Keto Crumbs, Parmesan, sage and lemon peel in pie dish. Whisk eggs in medium bowl to blend. Place vital wheat gluten on plate; season generously with salt and pepper. Coat pork chops on both sides with gluten; shake off excess. Dip chops into eggs, then coat on both sides with Keto Crumb mixture. Melt butter with oil in heavy large ovenproof skillet over medium-high heat. Add pork chops to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150F, about 20 minutes. Transfer pork chops to plates. Garnish with lemon wedges if desired, and serve. Makes 4 servings 4.2 grams of carbohydrate per serving. (You can buy Keto Crumbs from The Low Carb Connoisseur.) Green Beans with Bacon and Onion This green bean classic comes to us from the editors of Cook's Illustrated. Green beans are popular with almost everyone and this old-fashioned recipe is a surefire low carb hit! 4 strips bacon, cut into 1/2-inch pieces 1 medium onion, minced 1 lb. green beans, ends snapped off salt and ground black pepper Fry bacon in large skillet over medium heat until crisp, about 5 minutes. Remove bacon from pan with slotted spoon and drain on paper towels. Pour off all but 2 tablespoons bacon drippings. Add onion and saut until softened, about 5 minutes. Meanwhile, bring 2 1/2 quarts of water to boil in a large saucepan. Add beans and a little salt and cook until tender about 5 minutes. Drain and add to skillet with onion. Toss to heat through, 1 or 2 minutes. Add bacon and season with salt (sparingly) and pepper to taster. Serve immediately. Makes 4 servings 3.9 grams of carbohydrate per serving. Garlic Eggplant & Zucchini This recipe calls for your veggies to be grilled. To approximate this dish indoors, set your broiler pan on the highest rack. Broilers vary significantly, so check after 30 seconds to make sure yours isn't excessively hot. 1 medium eggplant (or 3 skinny Japanese eggplants) 3 small zucchini olive oil for brushing coarse Kosher salt and freshly-ground black pepper 3 cloves garlic, crushed 2 Tablespoons olive oil 1 Tablespoons red wine vinegar crushed red pepper 1/4 cup chopped fresh parsley (leaves only) If using standard (globe-type) eggplant, slice into 1/2" disks. Salt generously and set aside for 20 minutes. Rinse and pat dry. If using Japanese eggplant, simply slice eggplant in half lengthwise. Slice zucchini in half lengthwise. Brush vegetables with olive oil; salt and pepper. Grill over medium coals until somewhat softened and golden, about 4 - 8 minutes per side, depending on heat. Meanwhile, combine garlic, 2 tablespoons of olive oil, and red wine vinegar. Remove vegetables to platter. Drizzle with garlic-oil-vinegar sauce. Sprinkle with fresh parsley and crushed red pepper to taste. Makes 4 servings 4.7 grams of carbohydrate per serving. Green Apple Cheesecake One small green apple, chopped (about 3/4 cup raw volume chopped) nets approximately 11 grams carbohydrate after fiber. This means that apples, while usually too high in carbs to eat as regular snacks can still be terrific to use in recipes. This cheesecake uses DaVinci's Sugar Free Green Apple Syrup. Ingredients for Crust: 1 cup almond flour (finely ground almonds) 6 Tablespoons Splenda 5 Tablespoons butter - melted Preheat oven to 350F. Mix all ingredients well and press into bottom of 9" springform pan or aluminum (disposable type) cake pan (not pie pan). Ingredients for Filling: 18 oz Cream Cheese, softened 1 cup Splenda 1 teaspoon Arrowroot 1 Tablespoon vanilla extract 1 egg, beaten 1/4 cup buttermilk 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon cloves 1/2 cup Da Vinci Gourmet Green Apple Sugar Free Syrup Mix cream cheese, Splenda, Arrowroot and vanilla with an electric mixer until blended. Add spices and mix again until completely incorporated. In a separate bowl, mix buttermilk, syrup, and beaten egg. Blend well with cream cheese mixture. Pour evenly over crust. Bake 45-55 minutes at 350F (or until center is almost set and top is lightly golden and glossy.) Refrigerate overnight and serve with apple topping below. Ingredients for Topping: 1 small Green Apple, cored and diced (not peeled) 3 Tablespoons Butter Splenda to taste Apple Pie Spices to taste In small skillet saute apple pieces in butter and Splenda. When apples begin to soften add spices as desired. When soft and syrupy, remove to bowl and cool. Use to top cheesecake above. Make ahead and refrigerate if you like a chilled topping, or serve warm apples atop your refrigerated cheesecake. Whipped cream makes a nice touch too! Serves 12 8.5 grams of carbohydrate per serving. You won't find a more Delicious Low Carb Chocolate Bar than Ross! Ross Chocolates will help you stick to your diet! All orders for 36 bars or more receive an automatic 15% discount. Start the new year right with a full supply for when temptation strikes! Use the coupon code NEWBIE and get FREE SHIPPING AND HANDLING for all first time customers who order just 1 Sampler Pack. Ross Chocolate Bars come in Almond, Supreme, Coconut, Cherry, Orange, Raspberry, Crunchy, Dark, Mint, and White! Taste-test results are in! Read what your fellow low-carbers are saying about this chocolate! A Tasty Idea! Try melting two of our Cherry or Raspberry Ross Chocolate Bars in the microwave; then dip cold fresh berries in the warm chocolate. The cold berries will quickly set the chocolate and you'll have a low carb treat that can't be beat! Visit our site for the best low carb chocolates in the world! (888) 267-2065

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