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1 (24-oz) bag Dutch baby potatoes
2 tablespoons water
4 tablespoons unsalted butter
Juice of 1 lemon
1 teaspoon Everglades seasoning
CALORIES (per 1/4 recipe) 230kcal; FAT 12g; CHOL 30mg; SODIUM 390mg; CARB 32g; FIBER 3g; PROTEIN 3g; VIT A 10%; VIT C 20%; CALC 15%; IRON 10%
Avoid white, refined sugar. It has been documented that refined white sugar can suppress the immune system. In a study reported in the American Journal of Clinical Nutrition as far back as 1977 reported the adverse that sugar has on the immune system. Blood was drawn from subjects and the activity of the white blood cells that neutralize viruses and bacteria was observed and calculated. The white blood cell activity was calculated before and after subjects were given various doses of sugar: 6, 12, 18 and 24 teaspoons, respectively. Each subsequently higher dose of sugar created a corresponding decrease in the activities of the subject’s white blood cells. The group that had consumed the largest amount of sugar had essentially no functioning white blood cells within an hour after consuming the sugar. The immunosuppression occurred for up to two hours after consuming that sugar, but the adverse effects of no blood cell activity persisted in some instances for up to five hours. REF: Am J Clin Nut 1977;30:613 “Depression of lymphocyte transformation following oral glucose ingestion.”
Arrange onions in the bottom of the crockery insert of a 5 to 7-quart slow cooker. Put pork ribs on top of the onions then spoon the cranberry sauce evenly over all. Cover and cook on LOW for 7 to 9 hours, until pork is tender.
Serves 6 to 8.
*Note: If you want to thicken the sauce, take the pork out after cooking and keep warm. Pour juices into a saucepan and bring to a boil. Simmer for 5 minutes to reduce slightly. In a small bowl or cup mix 1 tablespoon of cornstarch with 1 to 2 tablespoons of water. Stir into the sauce until smooth and thickened. Serve with pork.