The menus presented here include well balanced meals of high protein and high nutritional quality, with emphasis on very low-fat and low-cholesterol content. Although cholesterol is contained in all animal and vegetable fats, glandular organs such as brains, liver, kidney, sweetbreads, and giblets are especially high in cholesterol. In the case of liver, however, there are additional protective nutrients called phospholipids, that help overcome it's cholesterol content, and therefore make liver a valuable source of nourishment. Egg yolks and all foods with egg yolks are also high in cholesterol and are to be avoided as are egg noodles, pancake and waffle mixes, cake mixes with eggs, mayonnaise-type salad dressings, etc. Some simple suggestions foods are as follows:
Soups: Clear consommes may be used, and stock from vegetables and meat bones. Thoroughly chill and remove all fat before using. Cream soups made from non-fat milk, with the addition of flour (2 teaspoonsful to 1 cup), thoroughly cooked until thick, then blended with various vegetables or vegetable purees, are excellent. To replace crackers you may use Melba toast, toast cubes, Ry-Krisp, or bread stock.
Meats: Meats should be served with all fat removed. In the preparation, too, remove all noticeable fat before cooking. In some of the methods commonly used to prepare meat with a low-fat content are roasting, broiling, pan broiling, braising, and cooking with liquids.
For roasting 300-325 degrees is recommended. The length of cooking time depends upon quantity and type of meat. Remove all fat from drippings. When broiling steaks, chops or patties, place meat 3 - 5 inches from flame. Remove all fat before serving. In pan broiling, remove all external fat and place meat in cold pan on low fire without covering. Cook until meat is brown on both sides. Use "Pan-tastic" or Pan-Free" to keep meat from adhering to pan. Stewing entails adding liquids, seasonings, and vegetables to meat, but in our diets it is best to remove all fats from meats before cooking. To remove fat more thoroughly, chill stew and remove all hard fat film on the surface. Reheat and serve.
Vegetables: Wash, dry, chill until ready to cook. Cook in the smallest amount of water and the shortest time to preserve vitamins and color. Add paprika or chopped parsley to enhance eye appeal. All vegetable salads may be used, with dietetic dressings of no fat value. Two basic types are as follows:
Mayonnaise type: 1 cup Non-fat milk, 2 tablespoons cornstarch, cook over low heat until thick, add 1/2 teaspoon salt, 1/2 teaspoon dry mustard and cool, add 2 tablespoons vinegar, egg coloring, beat until smooth. Egg whites beaten may be folded into the mixture.
French Dressing style: Add the following to handy bottle and shake thoroughly until blended ... 3-4 tablespoons wine or taragon vinegar, juice of crushed garlic, seasoned salt, dash pepper, 1 cup tomato puree, 1/4 cup lemon juice, 2-3 tablespoons catsup, 1/2 teaspoon sugar, 1/4 teaspoon dry mustard, tabasco and Worcestershire sauce if desired.
Desserts: All fruit desserts may be used: gelatin dishes without any added cream; fruit whips using beaten eggs; angel food cakes, sherbets and ices. (To all dishes included in the menus on the following pages, add no butter, margarine, cream, or regular salad dressings.) In these menus, skimmed milk powder may be added to fresh skimmed milk.
Soups: Clear consommes may be used, and stock from vegetables and meat bones. Thoroughly chill and remove all fat before using. Cream soups made from non-fat milk, with the addition of flour (2 teaspoonsful to 1 cup), thoroughly cooked until thick, then blended with various vegetables or vegetable purees, are excellent. To replace crackers you may use Melba toast, toast cubes, Ry-Krisp, or bread stock.
Meats: Meats should be served with all fat removed. In the preparation, too, remove all noticeable fat before cooking. In some of the methods commonly used to prepare meat with a low-fat content are roasting, broiling, pan broiling, braising, and cooking with liquids.
For roasting 300-325 degrees is recommended. The length of cooking time depends upon quantity and type of meat. Remove all fat from drippings. When broiling steaks, chops or patties, place meat 3 - 5 inches from flame. Remove all fat before serving. In pan broiling, remove all external fat and place meat in cold pan on low fire without covering. Cook until meat is brown on both sides. Use "Pan-tastic" or Pan-Free" to keep meat from adhering to pan. Stewing entails adding liquids, seasonings, and vegetables to meat, but in our diets it is best to remove all fats from meats before cooking. To remove fat more thoroughly, chill stew and remove all hard fat film on the surface. Reheat and serve.
Vegetables: Wash, dry, chill until ready to cook. Cook in the smallest amount of water and the shortest time to preserve vitamins and color. Add paprika or chopped parsley to enhance eye appeal. All vegetable salads may be used, with dietetic dressings of no fat value. Two basic types are as follows:
Mayonnaise type: 1 cup Non-fat milk, 2 tablespoons cornstarch, cook over low heat until thick, add 1/2 teaspoon salt, 1/2 teaspoon dry mustard and cool, add 2 tablespoons vinegar, egg coloring, beat until smooth. Egg whites beaten may be folded into the mixture.
French Dressing style: Add the following to handy bottle and shake thoroughly until blended ... 3-4 tablespoons wine or taragon vinegar, juice of crushed garlic, seasoned salt, dash pepper, 1 cup tomato puree, 1/4 cup lemon juice, 2-3 tablespoons catsup, 1/2 teaspoon sugar, 1/4 teaspoon dry mustard, tabasco and Worcestershire sauce if desired.
Desserts: All fruit desserts may be used: gelatin dishes without any added cream; fruit whips using beaten eggs; angel food cakes, sherbets and ices. (To all dishes included in the menus on the following pages, add no butter, margarine, cream, or regular salad dressings.) In these menus, skimmed milk powder may be added to fresh skimmed milk.
