S pecial Preparation

Does anyone out there know where I can get recipes for foods cooked in the slurry method.My wife was in the hospital a long time and the medicines that they gave her wreaked havoc on her teeth,so I am looking for these types of recipes so I can feed her better.If we were still in Chicago I probably would have no problem with this.I contacted the hospital in this small town we live in here in Arizona and they had no idea what I was talking about.
Thank you,
Ralph Akehurst,
Sierra Vista,
Arizona

Do you just mean softened foods? You can puree almost anything and if it's too dry add some broth or milk to it.

I found this information on the internet for those interested. Now maybe we can help with some recipes now we know what a SLURRY IS. Is this what you are looking for Olympian?Have you tried making a potato soup and thickening, or any kind of soup for that matter and thickening with corn starch mixed with a bit of cold water or broth before it is poured into the soup and stirred so it does not lump up, but it thickens the soup instead? Let us know if this is what you are meaning and we would be glad to help if we can.Connie

A slurry is a mixture of cornstarch and cold liquid mixed together until smooth. Always dissolve cornstarch in a cold liquid before adding to a hot mixture or the cornstarch will lump. After stirring the slurry into a hot liquid, bring it to a boil and simmer until the mixture thickens.

When a fruit pie recipe seems to call for a good amount of cornstarch, there's a reason for it. If you use cornstarch to thicken something containing citrus or apple juices, such as a pie, it's thickening powers are cut in half.

Add a cornstarch slurry near the end of the cooking time so you don't overcook the cornstarch. Overcooking can lead to a thinning of the sauce.

Have you tried something like these soups and if they are not thick enough, thicken with your slurry mixture(cornstarch mixed with cold water) Connie

Subject: Cream of Broccoli (and other)Soup
Posted by: deedal_ON Replies: 1 Posted on: 12/31/2002 8:04:01 AM
#T121424

Soften in a little butter:
1/2 cup chopped onion or leeks
1 large clove garlic, minced

Add: 1 large bunch of Broccoli, chopped (use most of stalk but peel it); 2 Tbsp chopped fresh parsley (optional); 1 large baking potato, cubed (used as thickening: baking potatoes have more starch);
3 cups Chicken Broth (I use 1 can Campbell's and 1 can water)
Cook until soft. Puree

Add: (to start)
1/2 tsp salt
1/8 tsp white pepper
l/8 tsp celery salt
1/8 tsp dry mustard
1/8 tsp Creole or Cajun spice (or dash cayenne)
1/2 cup milk (or more to reach desired consistency)
Bring to boil. Remove from heat

Add: 2 tsp lemon juice (no, it won't curdle the soup)
2 Tbsp (or more) cream or undiluted Carnation (just enough to make
the soup look creamy
1/8 tsp nutmeg.
Adjust seasonings. Keep warm - don't boil. Makes 5 - 6 cups

NOTES: This recipe can be used to make: Cream of Zucchini, Cauliflower,
Asparagus, Cucumber, Cabbage or Potato Soups. Substitute Broccoli for an equal amount of whatever.

Re: Cream of Zucchini -- 3 to 4 cups, chopped. I make this soup with small zucchini which do not require peeling or seeding.

For Cream of Potato, add two more large baking potatoes. A bit of fish, cubed, added the last 10 minutes makes a quickie chowder.

A Braun Multi-practic Blender is ideal for puree-ing soups, as you can puree right in the soup pot. To wash it, you need only run the blade end under the hot water tap and voila, it's clean.

RE: Cream of Potato Soup
Posted by: TamaraLynn Posted on: 10/9/2001 7:08:26 AM
#R28000
CHEESY CREAM OF POTATO SOUP

1 medium onion, chopped
4 T. butter or margaine
6-7 medium potatoes
salt and pepper to taste
12 oz. Velveeta
garlic salt to taste
1 can cream of chicken soup
2 c. milk
In a saucepan, saute the onion until soft. Peel potatoes and cube. Add to onion; barely cover with water. Season to taste; cook until mushy. Add soup. Cut chese into slices and add. Stir until melted. Add milk, heat thoroughly. Serves 4-6.
Enjoy
Tammy-Texas

RE: Cream of Potato Soup
Posted by: MOM2BOYZ Posted on: 10/9/2001 7:46:31 AM
#R28019
This is my grandma's never fail recipe. It is quick and good.

Potato Soup
6 potatoes peeled and cut into cubes
1 onion chopped fine
2 carrot scraped and diced small
1 celery stock cut into small peices
1/2 c butter
5 cups water
salt and pepper to taste
4 chicken boullion cubes (I use about 2 T chicken soup base)
1 can evaporated milk

Combine above ingredients except canned milk. Cook until tender. Add milk and cook about 1/2 hour longer on simmer. I sometimes add some velvetta cheese at the end, if you like it cheesey.

RE: Cream of Potato Soup
Posted by: Orisleuth Posted on: 10/9/2001 7:53:56 AM
#R28023
Potato Chowder
Source: Michelle V.

List of Ingredients
6C chicken broth
1C water
6C chopped potatoes
1C chopped onion
1C chopped celery
1/2C chopped carrots
1/2t salt
1/2t pepper
1/4t thyme
1/4t garlic powder
1/4t oregano
6 slices bacon, crisp and crumbled
1/4C chopped parsely
dash of tabasco
1C heavy cream (can use fat free 1/2 and 1/2)
grated cheddar cheese

Recipe
Combine 1st 11 ingredients in kettle. Simmer 1 1/2 hours or until potatoes are tender. Blend half of soup (to thicken) in blender and return to kettle (or use hand blender and blend a portion of soup in the kettle). Add bacon, parsley, tabasco & cream or 1/2 & 1/2. Bring to just a boil, adjust seasonings to taste. Serve topped with cheese.

RE: Cream of Potato Soup
Posted by: candykisses_Oklahoma Posted on: 10/9/2001 3:06:58 PM
#R28383
HEARTY POTATO CHOWDER


Serves: 4
Source: LaDonna
Effort: easy
Comments: Some nice hot cornbread goes good with this.


Ingredients:
salt & pepper to taste
1 c. broccoli, chopped fine
2 c. finely chopped onion
5 c. diced potatoes
1 c. finely chopped carrots
1 c. finely chopped celery
3 T. butter
4 c. water
l lb. chopped smoked sausage
4 c. milk


Instructions:
In pot add all ing. except milk.
Simmer until potatoes & veggies are done. I allowed around 30 min. or so.
Add milk & seasonings to taste.
I used salt, pepper, season salt & chicken seasoning plus.
Heat until milk is hot, but not boiling.
YUM

"Today I can grumble about my health…Or I can rejoice that I am alive"

Many of these soups could be put in a blender when done I am sure, like the one with the sausage in it and processed until smooth and thickened. Hope these might be something you are looking for, please let us know what types of ingredients you are using. Connie

I hope you speak directly to the dieticians..I'm sure they mis- understood you because most are very helpful and will personalize a diet based on the patients needs..if your wife needs help with thicker foods there are many ways to prepare it plus there is an item called "thicket" which helps people with swallowing problems.. a speech therapist can also help w/ swallowing problems, your doctor can refer one and if she qualifies a speech therapist can even visit your wife @ home.
I have some tips for people who have been ill...(they can only be used if there are no restrictions in calories)they are targeted at those who are unable to eat enough or have become debilitated ...
1. buy some dry powdered milk..you can add this dry to other foods to increase calories and protein without disturbing the taste.for example if you make chicken soup add a tsp or 2 of the dry milk powder to enhance it. Add to mashed potatoes, soft foods,as you make baked goods, or anything w/ sauce, pudding or ice cream, milk shakes, even purchased drinks like ensure, just stir in the dry milk powder...remember the goal is to increase the calories and protein.
2.baby food meat- like turkey or chicken...not much fun to eat directly but again you can hide it in other foods... if you have chicken soup add an extra jar of babyfood chicken (to add calories & protein)to enhance it, I had one patients wife actually add it to a muffin recipe to sneak in that protein!
3. remember frequent small meals are easier to take than 3 large meals.
4.be aware of the setting where they eat... sight, sound & smell matter. set a nice place setting if possible , remove any " disturbing" items like commodes or be aware of foods w/ strong smells.
5. Many people become dehydrateed when they are ill..it's hard to drink much when you don't feel well..keep favorite beverages nearby and have then take a frequent small sips...it's hard to drink much at one time but a little evry ten minutes or so will add up.
Good Luck with your caregiving!

Awesome help Sue!

I have quite a few recipes using Ensure, if that would help. Along the idea of Sue's comments.

Banana Blusher

Ingredients (1 12-fluid-ounce serving)

1 8-fluid-ounce can Vanilla Ensure®*
1 small (4-inch) ripe banana
¼ teaspoon vanilla extract

Directions

In a blender, combine all ingredients.

Blend until smooth.

Pour into a tall glass and serve.

*This recipe can be prepared with Ensure®; Ensure Plus®; Ensure® High Protein; Ensure® Fiber With FOS; Ensure® Light; Ensure® High Calcium. Nutrition information will vary with product used.


Berry Smoothie

Ingredients (2 1-cup servings)

1 8-fluid-ounce can Vanilla Ensure®*
8 ounces mixed berry lowfat yogurt

Directions

In a blender, combine Ensure® and yogurt.

Blend until smooth.

Serve chilled.

*This recipe can be prepared with Ensure®; Ensure Plus®; Ensure® High Protein; Ensure® Fiber With FOS; Ensure® Light; Ensure® High Calcium. Nutrition information will vary with product used.

Blackberry Slush

Ingredients (2 ¾-cup servings)

1 8-fluid-ounce can chilled Vanilla Ensure®*
1 cup frozen whole blackberries, unsweetened
1 tablespoon sugar
½ teaspoon cinnamon
¼ teaspoon nutmeg

Directions

Whip all ingredients in blender until thick.

Serve immediately or freeze for 10 to 15 minutes.

*This recipe can be prepared with Ensure®; Ensure Plus®; Ensure® High Protein; Ensure® Fiber With FOS; Ensure® Light; Ensure® High Calcium. Nutrition information will vary with product used.


Cocoa Diablo

Ingredients (1 8-fluid-ounce serving)

1 8-fluid-ounce can Chocolate Ensure®
1 tablespoon decaffeinated coffee crystals
1 tablespoon sugar
¼ teaspoon vanilla
1/8 teaspoon cinnamon

Directions

Combine ingredients in a small pan or microwave safe cup.

Heat on stove or in microwave to serving temperature. DO NOT BOIL.

Stir well before serving.

*This recipe can be prepared with Ensure®; Ensure Plus®; Ensure® High Protein; Ensure® Fiber With FOS; Ensure® Light; Ensure® High Calcium. Nutrition information will vary with product used.

Hot Chocolate

Ingredients (1 8-fluid-ounce serving)

1 8-fluid ounce can Chocolate Ensure®*

Directions

Heat Ensure in saucepan or microwave. DO NOT BOIL.

Serve immediately.

*This recipe can be prepared with Ensure®; Ensure Plus®; Ensure® High Protein; Ensure® Fiber With FOS; Ensure® Light; Ensure® High Calcium. Nutrition information will vary with product used.

Malted Milk Ball

Ingredients (1 8-fluid ounce serving)

1 8-fluid-ounce can chilled Chocolate or Vanilla Ensure®*
4 teaspoons malted milk powder

Directions

Combine ingredients in blender.

Blend until smooth.

Pour into a glass and serve.

*This recipe can be prepared with Ensure®; Ensure Plus®; Ensure® High Protein; Ensure® Fiber With FOS; Ensure® Light; Ensure® High Calcium; Pediasure®; Pediasure® with Fiber. Nutrition information will vary with product used.

Nutty Butter

Ingredients (1 8-fluid-ounce serving)

1 8-fluid-ounce can chilled Vanilla Ensure®*
1 tablespoon smooth peanut butter

Directions

In a blender, combine Ensure® and peanut butter.

Blend until smooth.

Pour into a glass and serve.

*This recipe can be prepared with Ensure®; Ensure Plus®; Ensure® High Protein; Ensure® Fiber With FOS; Ensure® Light; Ensure® High Calcium; Pediasure®; Pediasure® with Fiber. Nutrition information will vary with product used.

Orange Julius

A recipe I think might work with Ensure.

1 cup Vanilla Ensure
½ cup sugar
1 ½ cup orange juice
1 cup cold water
1 cup finely chopped ice

Add all these ingredients in a 48oz blender; adjust quantities
for individual taste. Blend on Highest Speed for around 5 to
10 seconds and pour.

To achieve a closer taste to the real thing use Carbonated Water but regular tap water will due.

You can also substitute Strawberries or pineapple for the Orange Juice or mix flavors.

Piña Colada

Ingredients (1 14-fluid-ounce serving)

1 8-fluid-ounce can chilled Vanilla Ensure®*
½ cup crushed pineapple canned in light syrup, drained
¼ teaspoon vanilla extract
¼ teaspoon coconut flavoring
5 ice cubes

Directions

In a blender, combine all ingredients.

Blend until smooth.

Pour into a 16-ounce glass and serve.
*This recipe can be prepared with Ensure®; Ensure Plus®; Ensure® High Protein; Ensure® Fiber With FOS; Ensure® Light; Ensure® High Calcium. Nutrition information will vary with product used.


Thai Iced Tea

These are two recipes that call for evaporated milk; I’m
thinking that with only ¼ cup per glass, the Ensure ought
to work.

Ingredients (4 12 ounce servings)

8 Chinese-style red or black tea bags
4 cups boiling water
Ground cinnamon
½ cup Vanilla Ensure
Sugar to taste

Place tea in a teapot; pour water over tea.

Let steep for 5 minutes. Let cool slightly.

Fill four 10 to 12 ounce beverage glasses to the rim with ice cubes; then fill two thirds full with tea.

Into each glass, stir about 2 tablespoons of Vanilla Ensure;
add a dash of ground cinnamon and sweeten to taste with sugar.

Thai Iced Coffee

Ingredients (4 12 ounce servings)

¾ cup ground coffee
2-2/3 cup water
Ice cubes
Cardamom
Sugar to taste
½ cup Vanilla Ensure
1 teaspoon almond flavoring

Using amounts specified, brew coffee in a drip-style coffee maker or percolator.

Fill four 10 to 12 ounce beverage glasses to the rim with ice cubes; then fill two thirds full with coffee.

Into each glass, stir about 2 tablespoons Vanilla Ensure; add a dash of ground cardamom and sweeten to taste with sugar.

To achieve a layered effect, hold a spoon on top of the coffee and pour the cream slowly into the spoon so that the cream floats on top of the glass over the coffee.


Bean & Bacon Soup

Ingredients (2 10-ounce servings)

1 10¾-ounce can condensed bean with bacon soup, undiluted
1 8-fluid-ounce can Vanilla Ensure®*
1 tablespoon Worcestershire sauce
½ teaspoon paprika

Directions

Combine soup, Ensure®, Worcestershire sauce and paprika in a small pan.

Heat to serving temperature. DO NOT BOIL.

*This recipe can be prepared with Ensure®; Ensure Plus®; Ensure® High Protein; Ensure® Fiber With FOS; Ensure® Light; Ensure® High Calcium. Nutrition information will vary with product used.