Third Edition
   Kidney Cooking
     A Family Recipe Book for Kidney Patients
         Recipes compiled and tested by the  
   Georgia Council on Renal Nutrition, National Kidney Foundation,  
         Georgia Division, Atlanta, Georgia
                                               Kidney Cooking | Georgia Council on Renal Nutrition
                         Table of Contents
                         3 Preface & Dedication 
                         4 Acknowledgements
                         5 Main Dishes
                        45 Sides Dishes 
                        70 Sauces 
                        74 Desserts 
                       103 Beverages  
                       109 Children’s Recipes 
                       117 Recipes & Menus for Special Occasions
                       129 Cooking Guidelines & Preparation Methods
                       138 Quick Guide to Food Labeling 
                       139 Double-Cooking Method for Root Vegetables 
                       140 References 
                       141 Index of Recipes
           The  recipes  within  this  publication  were  compiled  and  tested  by  the  Georgia  Council  on  Renal  Nutrition, 
           National Kidney Foundation, Georgia Division. For uestions, comments or more inormation please contact 
           the  National  Kidney  Foundation,  Georgia  Division  at    Flowers  Road   outh,  ­tlanta,  G­  €‚€ƒ  or  call 
           „……‚† ƒ‡€.  ˆisit us online at www.‰idneyga.org.
           © Copyright ‚€ by the Georgia Council on Renal Nutrition, National Kidney Foundation, all rights reserved. 
           This material may not be published, broadcast, rewritten or redistributed in whole or part without the e‹pressed 
           written permission rom the National Kidney Foundation.  
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                               Kidney Cooking | Georgia Council on Renal Nutrition
             Preface & Dedication
          Preace
          The first edition of this recipe book was initiated to incorporate foods most 
          commonly used by dialysis patients and their families in the state of Georgia. 
          This third edition will be of benefit to all persons with reduced kidney 
          function and special dietary needs. Its purpose is to minimize problems 
          that can occur in family meal preparation and selection, as well as provide, 
          wholesome, attractive and palatable meals. A children’s section has been 
          added. 
          Each recipe will include: ingredients, directions for preparation, number of 
          servings, serving size, nutritional content per serving. Suggestions are included 
          for most recipes.  All of the recipes have been contributed and tested by Renal 
          Dietitians and Patients throughout the State of Georgia.  They have been 
          analyzed for calories, protein, total fat, saturated fat, Trans fat, cholesterol, 
          carbohydrate, fiber, sodium, potassium, phosphorus, and calcium. 
          All persons with reduced kidney function and special dietary concerns should 
          use this book with the assistance of their primary dietitian who will provide 
          specific instructions and suggest methods of including these recipes in the 
          daily meal plan. 
          edication
          In memory of Eleanor L. Brown, RD, LD, renal dietitian, Dialysis Clinic 
          Inc. , Atlanta, Georgia. Her relentless pursuit toward the production and 
          distribution of the first edition has paved the way for many renal patients and 
          their families to benefit and enjoy familiar recipes in the state of Georgia and 
          throughout the country. 
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                               Kidney Cooking | Georgia Council on Renal Nutrition
                Acknowledgements
          We wish to thank all persons who participated in testing, preparing and 
          analyzing the recipes in this third edition of Kidney Cooking. 
          Cookook Coittee
          Mary Etta James, M. Ed. , RD, LD, Co-Chairperson, Editor
          Sharon Caine, RD, LD, Co-Chairperson, Editor
          Irene Brumfield, M. Ed. , RD, LD
          Gwendolyn Harris, RD, LD
          Beverly Ford, RD, LD (Children’s Section)
          Lillie Akpele, M. S. , RD, LD
          Contriutor
          Ivorine Barnes, M. S. , RD, LD
          Alma Bayman, RD, LD
          Jacqueline Jones, LCSW
          Nancy Marks, RD, LD
          Kay Norris, RD, LD
          Catherine Pless, M. S. , RD, LD
          Robin Russell, M. S. , RD, LD, (Nutrition label) 
          Mary Sadler, RD, LD
          Christine Swafford, M. S. , RD, LD
          Annie P. Williams, Patient (DCI)
          Isabel Wynn, RD, LD
          Special thanks to Beverly Ford for the new children’s section
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