Is there any thing that would surprise somebody about substituting ingredients?
I think one thing that surprises a lot of the patients when I work with them on converting recipes is how quickly they can learn to modify recipes and it won’t destroy the family favorite. In other words, begin in Minnesota a lot of Minnesotans like hot dishes or casseroles. Things that bake over an hour and they have the family favorite that has the cream of chicken noodle soup or the cream of mushroom soup and what we find is that changing around some of the ingredients the family likes it even better. It’s more up to date, it’s more fresh tasting and it might be done in the stovetop rather than in the oven. It might have a lighter sauce or broth rather than a heavier cream sauce. It might have a steamed vegetable rather than one that’s baked and wilted. And frequently my patients come back and say I tried this and it really worked and some of those recipes come out of the virtual cookbook as well. What is the virtual cookbook? The virtual cookbook actually developed out of requests
