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November 1999 Issue
Coping with Food Allergies
by Ronda L. Halpin
Table of Contents | Single-page view

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Oriental Grilled Flank Steak

This dish is a great source of iron and contains no dairy, egg or wheat products.
  • 1 lb. flank steak, trimmed of fat
  • 2 T. reduced-sodium soy sauce
  • 1 T. brown sugar
  • 1 T. lime juice
  • 2 tsp. Dijon mustard
  • 2 tsp. fresh ginger, minced
  • 2 cloves garlic, minced
  • 2 tsp. sesame oil
  • 1/4 tsp. black pepper
  • 2 T. white wine or sherry
In a small bowl, combine the soy sauce, brown sugar, lemon juice, mustard, ginger, garlic, sesame oil, pepper, and the wine or sherry. Place the steak in a shallow bowl or baking pan just large enough to hold it. Pierce all over with a fork. Pour soy sauce mixture over the steak. Cover and refrigerate 6 hours or overnight, turning occasionally.

Grill over hot coals 3 minutes on each side for rare, 2 to 3 minutes longer for medium rare or medium.

Slice the steak on the bias 1/2 inch thick.

  • Yields: 4 servings
  • Preparation Time: 20 minutes, plus marinating time


Apple-Apricot Tart

This sweet dessert is perfect for those people that are allergic to dairy and/or eggs. For a change of pace, try using your favorite spread in place of the apricot spread. I recently discovered that lemon-pear marmalade is another great addition to this treat.
  • 3/4 c. all-purpose flour
  • 1/4 c. whole wheat flour
  • 1 1/2 tsp. sugar
  • 1/4 c. margarine
  • 2 to 3 T. cold water
  • 2 medium cooking apples, peeled, cored, and sliced
  • 1 T. lemon juice
  • 3 T. "All-Fruit" apricot spread, melted
  • 1/2 tsp. ground cinnamon
Combine flours and sugar in a medium bowl; cut in margarine with a pastry blender until mixture resembles coarse meal.

Sprinkle cold water, 1 tablespoon at a time, evenly over surface of flour mixture; stir with a fork until dry ingredients are moistened. Shape into a ball; cover and chill 10 minutes.

Roll dough between 2 sheets of heavy-duty plastic wrap into a 10-inch circle. Chill dough 10 minutes. Remove plastic wrap and fit pastry into a 9-inch tart pan. Chill 10 minutes. Prick bottom of pastry with a fork. Bake at 400 degrees for 5 minutes. Remove from oven; let cool on a wire rack.

Place apple slices and lemon juice in a bowl; toss gently to combine.

Arrange apple slices evenly over pastry and brush apple slices evenly with melted apricot spread. Sprinkle with cinnamon.

Bake at 400 degrees for 30 minutes or until pastry is golden brown and apples are tender. Serve warm.

  • Yields: 6 servings
  • Preparation Time: 1 hour and 30 minutes

More Resources

For more information about food allergies and what you can do to help avoid a reaction, consult your physician and visit any of the following web sites:

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