View Full Version : MIL won't wear dentures...Want to cook?
06-23-2005, 08:46 AM
My 87 year old MIL is staying with us for 3 days. She won't wear her dentures and I need ideas on things to feed her. So far I thought of meatloaf, mashed potatoes, eggs, well cooked pasta. Any other ideas or suggestions would be appreciated. Thanks in advance.
06-23-2005, 09:47 AM
How about soup? You can always add substance by pureeing beans or potatoes to add to the broth portion, and any meat should be tender enough for her to gum it down.
Baked potatoes should work, too.
Pudding can be fortified with extra dried milk for a bit of extra protein, although in 3 days, she's not likely to wither away.
What does she eat at home?
If I think of some other things, I'll come back and post them. Have fun with this visit! :rolleyes:
06-23-2005, 09:51 AM
Here are a few -
1. quiche, just make sure the filling doesn't have anything hard to chew.
3. soup - i know that it's warm, but my grandmother (who is 87) is ALWAYS cold and wants soup.
06-23-2005, 09:51 AM
I had this problem when my mother fell and broke both her wrist and her dentures and I had to cook for her for three months. :( Some regulars on the menu were chili, split pea soup, and polenta or tiny pasta with tomato sauce (meat sauce was okay if the meat was ground beef and well separated). Scrambled and/or medium- or soft-boiled eggs were okay for lunch; they didn't seem substantial enough for dinner. Cooked cereal might be good for breakfast.
Can your MIL tolerate strained or junior baby vegetables? Or can you puree some yourself? If she doesn't like them on their own, maybe you can mix some pureed vegetables into the chili or soup -- a kind of veggie super-stock.
Let us know what works.
06-23-2005, 09:55 AM
Coming back after reading ideas that were posted while I was writing, to say my mother had trouble gumming meat unless it was ground, and she also had trouble with omelets or frittatas, although scrambled eggs were a little easier for her.
But if your MIL is used to gumming certain foods, by all means find out what they are! :)
06-23-2005, 10:49 AM
I just posted this on another thread, but thought it might be appropriate here. It's really tasty.
Grits Casserole with Pesto Butter
The classic Italian basil sauce freshens a down-home favorite. Beaten egg whites give the grits a light, airy texture; the casserole will rise as it bakes but then fall shortly after coming out of the oven. Use caution as the grits cook on the stovetop; they tend to spatter, so stir them with a long-handled wooden spoon.
1/2 cup loosely packed fresh basil leaves
1/4 cup loosely packed fresh parsley leaves
2 tablespoons grated fresh Parmesan cheese
2 tablespoons fat-free, less-sodium chicken broth
1 large garlic clove, minced
2 tablespoons butter, softened
4 cups 1% low-fat milk
1 cup fat-free, less-sodium chicken broth
1/2 teaspoon salt
1 1/4 cups uncooked quick-cooking grits
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 teaspoon freshly ground black pepper
4 large egg whites
Dash of cream of tartar
To prepare pesto butter, place first 5 ingredients in a food processor; process until finely chopped. Scrape down sides; add butter. Process until well combined. Cover and chill.
Preheat oven to 375°.
To prepare casserole, combine milk, 1 cup broth, and salt in a large saucepan; bring to a boil. Gradually add grits, stirring constantly. Reduce heat to medium-low; simmer 5 minutes or until thick, stirring occasionally with a wooden spoon. Remove from heat; add 1/2 cup cheese and pepper, stirring until cheese melts. Cool slightly.
Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar; beat until stiff peaks form. Gently stir one-fourth of egg white mixture into grits mixture; gently fold in remaining egg white mixture. Spoon into a 2-quart soufflé dish coated with cooking spray. Bake at 375° for 40 minutes or until casserole has risen and begins to brown. Serve warm with pesto butter.
Yield: 8 servings (serving size: about 3/4 cup casserole and about 2 teaspoons pesto butter)
NUTRITION PER SERVING
CALORIES 219(28% from fat); FAT 6.8g (sat 3.7g,mono 2.3g,poly 0.4g); PROTEIN 11.8g; CHOLESTEROL 18mg; CALCIUM 272mg; SODIUM 458mg; FIBER 0.8g; IRON 1.4mg; CARBOHYDRATE 27.5g
Cooking Light, JUNE 2005
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