Gout Hater's Cookbook Collection
by Jodi Schneiter
by Jodi Schneiter
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Sample Recipe:
Stuffed Jalopenos
(Gout Hater's Cookbook I)
18 fresh jalopenos
1 small package of cornbread stuffing mix
5 egg whites
1/4 cup skim milk
1 small onion
1/2 cup water
2 cloves garlic
Preparation:
- Cut jalopenos in half lengthwise and remove seeds. Lay out in rows on cookie sheet(s). Cook one half of egg whites in a non-stick skillet and set aside to cool.
- Mince onion and saute in water until transparent. Set aside.
- Prepare stuffing according to directions on package. Place in mixing bowl.
- Add onion, remaining egg whites, milk and garlic.
- Chop cooked eggs and add to mixture. Mix by hand until all ingredients are thoroughly combined. Spoon mixture into jalopeno halves.
- Bake in a 375 degree oven for about 30 minutes or until stuffing tops are browned and jalopenos have become slightly tender. Cool for 10 minutes and serve.
- Makes 3 dozen.
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