And the big news... It's LOW-CARB!!!

Fluffy Mackerel Pudding

Preheat oven to 350

Ingredients:
2 Stalks Celery
1 Green Pepper
8oz Can Mackerel Flakes (well drained)
1 Tbs dehydrated onion flakes
2 tsp prepared mustard
1 tsp salt
1/2 tsp cayene pepper
1/8 tsp Mace
Dash Ground Tarragon (?)
2 Eggs lightly beaten
2 Eggs hard boiled

Grind the celery and green pepper in a food grinder or chop finely in a blender (I guess a modern food processor will do). Mix in all the remaining ingredients except the hard boiled eggs. Pour in to 4 8 oz heatproof cups and bake in a moderate (350 degree) oven for 35 to 40 minutes. Garnish each cup with half of a hard boiled egg.


I searched for fricken' ever for this, and finally found it mentioned on a weblog of the webmaster of the candyboots.com site where the card was pictured. Apparently, she was on a radio show or something, and she read the recipe aloud. They happened to have an audio archive of the show and I got it from there. The only one I didn't understand was the "Ground Tarragon"... she may have said something like "ground tartamun" but I couldn't find anything like that.

Well, the reason I started looking in the first place was because I had a hunch it was low-carb, basically. My aunt did WW in the early '70s and it was pretty much low-carb, not low-fat.

Enjoy!

Mikeyrat

Started Atkins 5/30/2003
337/272.5/237 - 6'2" 43 YO
Wife: 224/194/165 - 5'11"

Once you get past the name, this stuff actually sounds pretty good. Thanks for the post and the amusement, Mikey!

(Could the hard-to-understand line have been something like "dash across the ground, better run"?)


Sky
Atkins
since 8/02
186/144/under 150

Aaaagh!

--jim

<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Well, the reason I started looking in the first place was because I had a hunch it was low-carb, basically. My aunt did WW in the early '70s and it was pretty much low-carb, not low-fat. <HR></BLOCKQUOTE> Yes, Weight Watchers has forgotten its roots. The 1980s WW program I remember was also similar to many low carb plans - very restricted "bread" and "fruit" portions. By the eighties, it was also aiming for low fat (not unlike some LC plans today).

By late nineties, WW no longer restricted ~any~ thing except portion sizes. And, for many of us, it didn't work anymore. I suspect it was working for people who were making LC choices within the WW plan. For example, my friend at work lost 1/2 pound in 12 weeks; but she got a lot of her "points" from rice. I lost 12 lbs, but I was tending to choose non-carby food portions based on my earlier training. Except, I did hit the fat-free cookies pretty hard at times (which were full of all those "healthy" hydrogentated transfats, don't you know &lt;== said in tones dripping with sarcasm)! Of course, I regained the 12 pounds as soon as our At Work WW meetings folded.

The good thing about WW was the support network. The weekly meetings allowed us to encourage each other and learn lots of tips and hints. That's why LCE is so valuable to me - it's a support network that's available 24/7; not just for an hour once a week.

~~~Teelbee

174 (Mar. 2002, highest weight), 164 (Jan. 2003, begin LC)
174/132/137-134
remember, amateurs built the Ark, professionals built the Titanic

Urp! Sorry, that's my first reaction, although my dogs would love it......



BC
172/108/108
Zone since 4/98

Sounds loke cat food to me , but to each their own!!Enjoy

Jackie

I didn't have my glasses on and I thought I read Fluffy Mackerel Pudding. Then I thought Naw...Maple Pudding. Sure enough Mackerel Pudding.

Whew! I'm glad I'm not the only one who saw that recipe and shuddered. (no offense)

Speaking of recipes... I tried the "It's Not French Toast" recipe that I think I found on this site -- made with pork rinds -- today. OH MY GOSH!! I was thoroughly delighted. Not only did it TASTE like french toast but the sensation in my mouth felt like bread!!

I wonder if pork rinds would work for a fake tapioca pudding..... hmmmmmm......

Michelle -- 208/196/140
Started Atkins 9/03
On my way to finding the new me.... WATCH OUT WORLD!!

What if it used tuna instead, and was called Individual Tuna Souffle?

Mikeyrat

Started Atkins 5/30/2003
337/272.5/237 - 6'2" 43 YO
Wife: 224/194/165 - 5'11"

I'm pretty sure this would taste good with tuna. It should be good with chicken, too, if you chopped the meat finely. Thanks for the recipe, I'll do some adapting and see how works.

Weaverdan

Well, made with tuna - that would make all the difference! That actually sounds pretty good. Mackarel is just so pungent.

But where in the world did they come up with "Fluffy" - did they leave out an ingredient, like "Fluffy the dog" or something? kidding!

Never give up! Never surrender!

Katrin

I can't believe anyone would eat this. I am sorry this just sounds so nasty. Absolutely like cat food.
Of course this is just my opinion, but I have to say I don't care much for okra either.

Shortie19
224+/201/130
Since 1/1/03
http://www.lowcarbeating.com/lcesupporter.gif

Now come on.. Read the ingredient list, and change the mackeral to tuna, or salmon..

Sounds like tuna/salmon patties in a cup to me.. Doesn't sound that bad.. All that's missing is really the "breading" to make the patties, but the bowls will keep them together..

I'm actually going to try it, but *have* to do something about a name change, and pronto.


(296/222/135) 04/01/03
The Downward Spiral Begins

NO!!

nonononopleaseno...

"A rose by any other name....."

Actually I agree, if it was CALLED something different, it might not sound so - well, uhm - NAUSEATING!

I mean, I always think of DESSERT when I think of pudding, and somehow mackerel + pudding does NOT = DESSERT! LOL!

I think tuna or salmon would be really good in this...or maybe even canned crabmeat.....

Char

Don't squat with yer spurs on!