Gout Hater's Cookbooks

Feel free to print these sample recipes from the Gout Hater's Cookbook and try them in your own kitchen. Simply press the "printer" image at the bottom of this page.

Stuffed Jalapenoss

• 18 fresh jalapenos
• 5 egg whites or same amount of egg substitute
• 1 small onion
• 1/2 cup water
• 1 small package cornbread stuffing mix
• 1/4 cup skim milk
• 2 cloves garlic

Cut jalapenos in half lengthwise and remove seeds. Lay out in rows on cookie sheet(s). Cook 1/2 of eggs in a nonstick 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 eggs, milk and garlic. Chop cooked eggs and add to mixture. Mix by hand until all ingredients are thoroughly combined. Spoon mixture into jalapeno halves.

Bake at 375 degrees for about 30 minutes or until stuffing tops are browned and jalapenos have become slightly tender. Cool for 10 minutes and serve.

Tester's note: We used a variety of hot peppers. This was a popular Labor Day picnic appetizer. Be sure to protect your hands while removing seeds. We put plastic bags over our hands.

"The Gout Hater's Cookbook" (third edition, revised)

Lasagna

• 1 package (32 ounces) lasagna noodles
• 11/2 cups fat-free ricotta or cottage cheese
• 2 jars (26 ounces each) spaghetti sauce (no meat or mushrooms)
• 1/2 pound reduced-fat mozzarella cheese
• 1/2 pound reduced-fat provolone cheese

Prepare lasagna noodles according to package directions. Drain, rinse and set aside. Grate hard cheeses, combine, and set aside. Lightly coat a deep 4-quart baking dish with olive oil. (Schneiter's pan measures 10 1/2 by 15 inches.) Place one layer of lasagna noodles in bottom of dish. Spread an even layer of sauce over noodles.

Over sauce, place a layer of ricotta, mozzarella and provolone cheeses and cover with a generous amount of sauce.

Continue layering ingredients beginning with noodles, until all ingredients have been used, ending with a layer of noodles.

Cover with a layer of sauce so the top layer will not burn in the oven.

Place in a 350-degree oven and bake for about 45 minutes or until sauce on top begins to brown. Serves 6.

Tester's note: This is a moist and cheesy dish. A gout sufferer said this was one of the tastiest lasagnas he's sampled.

"The Gout Hater's Cookbook" (third edition, revised)

Sweet Potato Pie

• 1 reduced-fat 9-inch piecrust, unbaked
• 3 egg whites (or egg substitute equal to 2 eggs)
• 3/4 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ginger
• 1/4 teaspoon ground cloves
• 1/8 teaspoon allspice
• 2 cups canned sweet potatoes, mashed
• 1 cup skim milk

Preheat oven to 425 degrees. Set aside piecrust. (We couldn't find a reduced-fat piecrust, so we used a regular one.) Combine remaining ingredients in a medium mixing bowl. Blend with electric mixer until smooth. Pour into piecrust, and cook at 425 degrees for about 15 minutes. Reduce the temperature to 350 degrees, and continue baking for about 45 minutes or until a toothpick inserted in the center comes out clean. Remove pie from oven, cool, then chill in refrigerator overnight or for at least 4 hours. Serve with ice cream or nonfat vanilla yogurt.

"The Gout Hater's Cookbook " (third edition, revised)

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