1972 Recipes, Appetizers, Breakfast, Dinner, Journal, Level 1, Lunch, Recipe, Seasonings, Snacks

Atkins Quiche Lorraine

From Dr. Atkins 1972 Diet Revolution:
Serves 12 as Hors d’Oeuvres
Serves 8 for a meal

  • 1 9-inch pie plate
  • 1 pound crisp bacon
  • 2 eggs
  • 2 egg yolks
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dry mustard
  • 1/8 teaspoon cayenne pepper
  • 1/3 cup bacon fat
  • 1/2 cup grated Parmesan cheese
  • 2 cups heavy cream
  • 1 teaspoon chopped parsley

Preheat oven to 300 degrees F.
Break up crisp bacon and sprinkle half of it into bottom of the pie plate.
Make the custard: Put into a bowl and mix well the eggs, egg yolks, mustards, cayenne pepper, bacon fat, and 1/3 cup Parmesan cheese.
Scald the cream by heating just to the boiling point (don not boil!).
Pour scalded cream slowly into custard mixture, while stirring constantly.
Pour into pie pan and bake for 35 minutes. Remove from oven and sprinkle with remaining cheese, bacon and parsley.
Serve warm.
Total grams of carbohydrates: 26
Grams per serving (meal serving): 3.2

1972 Recipes, Journal, Level 1, Levels 2 And Above, Recipe, Seasonings

Atkins Salad Supreme Seasoning Substitute

Here’s another one that stumped me. I had never heard of it until reading it in the recipe section of the 1972 version of Dr. Atkins Diet Revolution. So, I found a copycat recipe:

  •  1 1/2 teaspoons sesame seeds
  •  1 teaspoon paprika
  •  3/4 teaspoon salt
  •  1/2 teaspoon poppy seeds
  •  1/2 teaspoon celery seeds
  •  1/4 teaspoon garlic powder
  •  1/4 teaspoon coarse ground black pepper
  •  1 dash cayenne pepper
  •  2 tablespoons Romano cheese (optional)

Combine all ingredients and mix well.
Store in a sealable container in the fridge.

1972 Recipes, Level 1, Levels 2 And Above, Recipe, Seasonings

Atkins Krazy Salt Substitute

Yesterday I was on a mission.  After going to 6 different thrift stores, I found the 1972 edition of Dr. Atkins Diet Revolution (actually a reprint from 1990 but NOT updated).  I have been so curious exactly what the differences are between the original way of eating to what is being taught now.  So far, the difference is night and day.  I will probably do a post comparing and contrasting the two after I finish reading the 1972 version.
Well, I was flipping through the recipes in the back of the book and one ingredient smacked me in the head: Krazy Mixed-Up Salt.  I have never heard of this and looking online, I still really don’t know what it is.  From what I can gather, it’s basically Seasoned Salt with more seasonings.  Since I have never heard of Krazy Salt before I can’t judge whether this is a good substitute but it sounds awfully good to me!

  •  1/4 cup sea salt
  •  1 teaspoon dried dill weed
  •  1 teaspoon black pepper
  •  1 teaspoon onion powder
  •  1 teaspoon garlic powder
  •  1/4 teaspoon curry powder
  •  1/4 teaspoon chili powder
  •  1/4 teaspoon sweet paprika or 1/4 teaspoon smoked paprika or 1/4 teaspoon hot paprika
  •  1/4 teaspoon sage
  •  1/4 teaspoon oregano
  •  1/4 teaspoon marjoram
  •  1/4 teaspoon parsley
  •  2 teaspoons lemon zest or 2 teaspoons orange zest or 2 teaspoons lime zest

Blend all ingredients in your food blender or coffee grinder. Blend until it is a fine powder.