By Stephanie Dufner, ALSA Communications Coordinator

Culinary aficionados have undoubtedly heard of Nigella Lawson, Giada De Laurentiis and Rachael Ray, cooks-turned-authors whose works specialize in healthy eating or easy-to-prepare dishes. Elayne Achilles, executive director of The ALS Association’s Arizona Chapter, can also boast she has joined the ranks of cookbook writers.

A recipe both PALS and their families will enjoy --Elayne’s Shartlesville Pumpkin Soufflé which is featured in “The Dysphagia Cookbook.”

The Dysphagia Cookbook (Pronounced dis-‘fā-jē ә), Achilles’ handy compendium of soups, sauces and desserts, contains healthy and visually appealing recipes that will interest those who have troubles swallowing, including people with neuromuscular diseases such as ALS. Those who experience dysphagia don’t have to sacrifice taste, nutrition or texture for visually bland foods. For instance, users can puree Achilles’ “Bangkok Butternut Squash Soup,” a piquant concoction that contains Thai red curry paste, small butternut squash and minced fresh ginger.

“This makes a nice, thick soup with wonderful Thai spices,” Achilles noted. A professor emeritus who taught Music Education at Arizona State University for 18 years, Achilles completed ASU’s Nonprofit Management Institute in the fall of 2004. Achilles’ late partner, Jackie Boswell, a musician and professor, inspired her to write the cookbook in the summer of 2002 after doctors diagnosed Boswell with ALS in December 2000.

A nutritionist who worked with Achilles and Boswell at The Banner Good Samaritan ALS Clinic in Arizona also provided Achilles with the extra push to publish her dishes, most of which are original creations. “I modified food for Jackie on a regular basis, but if it weren’t for the nutritionist, I never would have thought about putting the book together,” Achilles admitted.

Both people with ALS (PALS) and their families have enthusiastically responded to Achilles’ cookbook. “I’ve gotten good feedback from patients,” said the former instructor. “People from various parts of the country have offered me differing suggestions, based on their regional styles. This cookbook has an international flavor, but I tried to offer a little something in every category.”

Achilles has always enjoyed cooking and entertaining, and she has participated in myriad cooking contests. Variations of her award-winning lamb plate from the Lambgrowers Association Cook-Off in Maricopa (AZ) County and a pumpkin pie (in a soufflé form) presented at an Arizona Republic contest pop up in The Dysphagia Cookbook.

Will this culinary artist complete a follow-up book to her first cooking guide? At this point, Achilles wants to work on another subject—advice she has garnered from people with ALS and their caregivers on living with ALS. “These are pretty much practical tips queried from people around the country,” Achilles said.

You can purchase The Dysphagia Cookbook through The ALS Association’s web site at the following link: http://www.alsa.org/resources/reading.cfm.

Shartlesville Pumpkin Souffle

Ingredients

1 15-ounce can pumpkin
4 eggs, separated
1cup sugar
½ teaspoon salt
½ teaspoon cinnamon
Dash clove, allspice and nutmeg
1/3 cup cream
¼ cup butter, melted
¼ cup whiskey (Elayne recommends Maker’s Mark)
1 teaspoon cornstarch
Whipped cream

Preparation

Preheat the oven to 450○. In a large bowl beat the pumpkin, egg yolks, sugar, salt and spices for 5 minutes. Add the cream, butter, and whiskey and mix well. In another bowl beat the egg whites until stiff peaks form. Sprinkle the cornstarch over the egg whites and fold into the pumpkin mixture. Pour into 6 custard cups and bake for 10 minutes. Reduce the oven temperature to 350○ and bake for about 30 more minutes, until the mixture is set. Top with whipped cream. Serves 6.

An excerpt from The Dysphagia Cookbook, Copyright 2004 by Elayne Achilles

Published by Cumberland House Publishing