On Fri, 6 Jan 2006 18:26:46 -0500, No One wrote:

Most lactose intolerent people that I've encountered are that way from
Celiac disease. After eliminating gluten from their diets, the lactose
intolerenance will clear up within 18-months. If not, then too much of the
small intestine has been destroyed. Anyone diagnosed with lactose
intolerence should be checked for Celiac immediately.

Good advice, if true!
http://www.celiac.org/cd-symptoms.php

sf
glad not to be lactose intolerent

--

Practice safe eating. Always use condiments.

sf wrote:

On Fri, 6 Jan 2006 18:26:46 -0500, No One wrote:


Most lactose intolerent people that I've encountered are that way from
Celiac disease. After eliminating gluten from their diets, the lactose
intolerenance will clear up within 18-months. If not, then too much of the
small intestine has been destroyed. Anyone diagnosed with lactose
intolerence should be checked for Celiac immediately.


Good advice, if true!
http://www.celiac.org/cd-symptoms.php

sf
glad not to be lactose intolerent

Oh come on sf, you don't know what you are missing. Just ask DH how
many washrooms there are between point A and point B if I happen to eat
something with lactose in it

On Fri, 06 Jan 2006 23:46:09 GMT, The Bubbo wrote:

I make my mac and cheese following a cheese souffle recipe up to the point
where you add the beaten egg whites. I use a combination of cheddar and
raclette cheese in there, then I add the noodles and bake. Makes for a nice
rich mac and cheese.

That's an interesting concept!
--

Practice safe eating. Always use condiments.

sf wrote:
On Fri, 06 Jan 2006 23:46:09 GMT, The Bubbo wrote:

I make my mac and cheese following a cheese souffle recipe up to the point
where you add the beaten egg whites. I use a combination of cheddar and
raclette cheese in there, then I add the noodles and bake. Makes for a
nice
rich mac and cheese.

That's an interesting concept!
--

Practice safe eating. Always use condiments.

I was actually making a cheese souffle one day and the light went on. If I
didn't add the egg whites I could add noodles...
and thus my souffle phase evolved into my mac and cheese phase where I was
experimenting with cheeses and noodles and everything.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

On Sat, 07 Jan 2006 13:24:56 -0500, ~patches~ wrote:

sf wrote:

On Fri, 6 Jan 2006 18:26:46 -0500, No One wrote:


Most lactose intolerent people that I've encountered are that way from
Celiac disease. After eliminating gluten from their diets, the lactose
intolerenance will clear up within 18-months. If not, then too much of the
small intestine has been destroyed. Anyone diagnosed with lactose
intolerence should be checked for Celiac immediately.


Good advice, if true!
http://www.celiac.org/cd-symptoms.php

sf
glad not to be lactose intolerent

Oh come on sf, you don't know what you are missing. Just ask DH how
many washrooms there are between point A and point B if I happen to eat
something with lactose in it

Someone should hire you to rate washrooms! Patches gives 3 patches to
the 76 station at the corner of 6ht and Main.

--

Practice safe eating. Always use condiments.

sf wrote in
:

On 6 Jan 2006 14:05:26 -0800, nancree wrote:


Karen AKA Kajikit wrote:
I love macaroni and cheese. but my recipe is more of a 'pasta
slice'. I like


-----------
"pasta slice"?????????????

I bet she means dense. Lots of macaroni, just enough cheese to hold
it together - so you don't scoop it, you cut it.
--

That's how I read it - it can be cut into pieces that hold together. It
makes sense as Karen is an Aussie, and we use the term "slice" for the
sort of baked goods that you call "bars" in the US. Something that is
cooked in a shallow pan (like a swiss roll tin pr jelly roll tin in the
US) and cut into pieces would be a slice.

Rhonda Anderson
Cranebrook, NSW, Australia

Try your usual recipe, but instead of cheddar, use Cheshire or
Gloucester cheese. it adds a wonderful cheesy tang.

I ade a cheese sauce with the stubsfrom New Years last week. I used
Emmenthaler, Jarlsberg, Havarti, and Fontina. My cheese sauce ended up
tasting like fondue! (Not a bad way to eat Mac&Cheese, but better used
like welsh rarebit, over toasted whole wheat bread with sliced tomato
and steamed broccoli.)

I like to use Cheshire cheese or Gloucester cheese instead of cheddar.
It gives it that extraq sharpness, rther than just acreamy gloppy
sauce.It really rtastes like CHEESE that way.

If I'm baking it, I'll use cheddar and deal with a mellower flavor, but
counterbalance it with buttered crumbs on top.

I like to use Cheshire cheese or Gloucester cheese instead of cheddar.
It gives it that extraq sharpness, rther than just acreamy gloppy
sauce.It really rtastes like CHEESE that way.

If I'm baking it, I'll use cheddar and deal with a mellower flavor, but
counterbalance it with buttered crumbs on top.

On 8 Jan 2006 18:38:55 -0800, "Jude" wrote:

Try your usual recipe, but instead of cheddar, use Cheshire or
Gloucester cheese. it adds a wonderful cheesy tang.

I ade a cheese sauce with the stubsfrom New Years last week. I used
Emmenthaler, Jarlsberg, Havarti, and Fontina. My cheese sauce ended up
tasting like fondue! (Not a bad way to eat Mac&Cheese, but better used
like welsh rarebit, over toasted whole wheat bread with sliced tomato
and steamed broccoli.)

Adding a touch of yellow mustard to any cheese brings out a slight
tang..
Chuck (in SC)

In article ,
Karen AKA Kajikit wrote:

So how do you make yours? White sauce or no white sauce? LOTS of
cheese, or just a little? And does it come out of a packet labelled
Kraft? (ugh...)

Roux, white sauce, with mustard, garlic and a little hot sauce added,
lots of cheddar cheese. I bake it in the oven with buttered bread
crumbs and sometimes grated parmesan on top. Rarely do I add something
like peas or broccoli, mostly I serve it with a salad or other vegetable
along with the pasta.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article ,
Ranee Mueller wrote:

In article ,
Karen AKA Kajikit wrote:

So how do you make yours? White sauce or no white sauce? LOTS of
cheese, or just a little? And does it come out of a packet labelled
Kraft? (ugh...)

Roux, white sauce, with mustard, garlic and a little hot sauce added,
lots of cheddar cheese. I bake it in the oven with buttered bread
crumbs and sometimes grated parmesan on top. Rarely do I add something
like peas or broccoli, mostly I serve it with a salad or other vegetable
along with the pasta.

Also, I don't think I would like the 2:1 ratio in the article. Ours
is probably more like 1:1.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

On Sat, 07 Jan 2006 23:41:07 GMT, Rhonda Anderson
wrote:

sf wrote in
:

On 6 Jan 2006 14:05:26 -0800, nancree wrote:


Karen AKA Kajikit wrote:
I love macaroni and cheese. but my recipe is more of a 'pasta
slice'. I like


-----------
"pasta slice"?????????????

I bet she means dense. Lots of macaroni, just enough cheese to hold
it together - so you don't scoop it, you cut it.
--

That's how I read it - it can be cut into pieces that hold together. It
makes sense as Karen is an Aussie, and we use the term "slice" for the
sort of baked goods that you call "bars" in the US. Something that is
cooked in a shallow pan (like a swiss roll tin pr jelly roll tin in the
US) and cut into pieces would be a slice.

Rhonda Anderson
Cranebrook, NSW, Australia

Exactly... I put lots of eggs and cheese in it and they set the sauce
into a solid, especially once it cools down. You can eat it cold by
the slice for lunch...

btw, I made the 'traditional mac and cheese' and my husband liked it
but I found it very bland and boring! Too much pasta and not enough
sauce or flavour. Next time I'm going back to the veggies...

--
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
Online photo album - http://community.webshots.com/user/kajikit

On Sat, 07 Jan 2006 11:04:17 -0500, ~patches~
wrote:

Karen wrote:

"~patches~" wrote in message
...

snipped for brevity

My problem tends to be with lactose only as far as I know. Lactaid

tablets help but I'm a non-druggie if at all possible. The worst part is
avoiding the hidden lactose as in gravy or salad dressing. I'm pretty
sure I don't have a problem with gluten.


Lactaid isn't a drug in any sense of the word - the tablets contain natural
lactase enzyme. You can buy lactase enzyme in health food stores.

Very true. Even better you can buy digestive enzymes in tablet form to
take 1/2 hr before eating. They include lactase and may help with other
digestive problems. I use lactaid milk at home. The soy milk doesn't
agree with me and apparently soy isn't as good for you as they once thought.

Soy 'milk' is absolutely hideous stuff... it gives me the world's
worst indigestion and nothing made with it tastes right. I tried it
for a few months and then went back to using cowsmilk, only
lactose-free... Bought myself a treat last week - I've been craving
dairy so I got a gallon of lactose-free milk and made myself some
tapioca pudding. Yum!

--
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
Online photo album - http://community.webshots.com/user/kajikit

On Fri, 6 Jan 2006 18:26:46 -0500, "No One" wrote:

Most lactose intolerent people that I've encountered are that way from
Celiac disease. After eliminating gluten from their diets, the lactose
intolerenance will clear up within 18-months. If not, then too much of the
small intestine has been destroyed. Anyone diagnosed with lactose
intolerence should be checked for Celiac immediately.

So far as I know I'm fine with gluten... it's just dairy that upsets
my system.

--
~Karen aka Kajikit
Crafts, cats, and chocolate - the three essentials of life
http://www.kajikitscorner.com
Online photo album - http://community.webshots.com/user/kajikit