Your vacuum sealer is better than Lilli's,
either that or you are more expert at using
it. Swisher as well seems to rely on his for
longer storage.

Perhaps -- or maybe the user is just more experienced in using it. Hint
-- that is not me :-}}

Yes. I have now inspected Gail's and Swisher's
vacuum sealing technique and will compare it
with Lilli's at first opportunity. I wonder
which of the possibilities is the operative one.

Title: CALVES LIVER STROGANOFF
2 tb Plus
2 ts -reduced calorie mayonnaise

? Even if the recipe meant to use margarine,
butter adds zero calories vs. regular
margarine and 13 Cal per serving vs. useless
bad-cooking bad-tasting lowfat margarine.

1 1/4 lb Calves liver, thinly sliced

Might cut this to a 4 oz serving instead of
5 oz and get all the calories back. Of course,
some of us (read: myself) then would eat two
servings of it.

1/2 c Chopped onions
1 c Chopped mushrooms
1/2 c Dry white wine

OK

1 c Plain lowfat yogurt

Full-fat sour cream adds 75 Cal per serving
if used in the same volume. The flavor
benefit is substantial.

1 tb Imitation bacon bits

Using real bacon adds 3 Cal per serving.

Here's another recipe in which I believe
specifying nonfat yogurt doesn't make sense.

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Creme Fraiche
Categories: Condiment
Yield: 2 almostcups

1/2 c Heavy cream
2 c Plain nonfat yogurt

Combine cream and yogurt in a 6-cup glass jar and whisk gently to
combine.
Screw the cap in place and set the jar aside in a warm (between 68
degrees and 80 degrees F.), draft-free place to ripen. A gas-lit
oven or on top of the refrigerator often works well. After 24 hours
the cream should have thickened substantially. A layer of whey will
have separated out from the solid cream. Line a large strainer with
two layers of cheesecloth and place it over the sink. Transfer the
cream mixture into the strainer, being careful to disturb it as
little as possible. Allow the whey to drain off for at least 30
minutes. Place the cream in a clean jar. Screw the lid in place and
refrigerate until ready to use. It will keep for about 5 days.
Source: New Vegetarian Classics: Soups, by Mary F. Taylor. MM: Lyn.

MMMMM
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