i am seldom grossed out but this did it for me, lol, Lee
"Tiger Lily" > wrote in message
...
> On 10/19/2011 1:36 AM, Storrmmee wrote:
>> the instctual reason for this is most practicle, it was horrifying when i
>> figured this out from the cats, in fact, eating all voided substances
>> removes a large scent/hunt factor, young, eliminations smell differently
>> and
>> attract predators, Lee
>
> deffo! still was horrified
>
> lol
> kate
>

wendy, have you ever tried rice milk? I was thinking that rice flour with
rice milk would be nice and probably not need cheese at all, Lee
"W. Baker" > wrote in message
...
> Julie Bove > wrote:
>
> : "Storrmmee" > wrote in message
> : ...
> : >i have been doing it like that since i got the dh for making the white
> : >sauce so i can't swear i have ever seen a real recipe like it, i
> learned it
> : >from my grandmother. as an aside since you don
> : > 't eat ham, when you see the recipes that chop up ham in either,
> simply
> : > substitute, hamburger, green bell pepper and onion you have
> : > precooked/drained to add.
>
> : I did look up recipes and see that some say to do it that way. In the
> past
> : I just layered the potatoes, cheese and milk. That doesn't work.
>
> Clearly, you need to make a white or cream sauce with , usually flour,
> thickenermixed wotht eh far you are using, then followed b adding the
> milk, stirring or whisking constantly to avoid lumps, then seson to taste.
> Works for scalloped pottoes, chicken a-la-king, and many other dishes.
> ind pof part of basic cookery. You can also, if unable to use milk for
> one reason or another, use chicken or vegetable stok with teh same
> proceedure. This is veloute sauce andis useful for those with milk
> allergies or those wiching to put meat in the dish and keep it kosher(like
> chicken a la king).
>
> Wendy

Storrmmee > wrote:
: wendy, have you ever tried rice milk? I was thinking that rice flour with
: rice milk would be nice and probably not need cheese at all, Lee
Too carby for me generally. I don't make these sauces any more as sthey
really do me no good, but the do taste good. Just liek with fgravies, I
make them thin, never thickened at all.

Wendy

: "W. Baker" > wrote in message
: ...
: > Julie Bove > wrote:
: >
: > : "Storrmmee" > wrote in message
: > : ...
: > : >i have been doing it like that since i got the dh for making the white
: > : >sauce so i can't swear i have ever seen a real recipe like it, i
: > learned it
: > : >from my grandmother. as an aside since you don
: > : > 't eat ham, when you see the recipes that chop up ham in either,
: > simply
: > : > substitute, hamburger, green bell pepper and onion you have
: > : > precooked/drained to add.
: >
: > : I did look up recipes and see that some say to do it that way. In the
: > past
: > : I just layered the potatoes, cheese and milk. That doesn't work.
: >
: > Clearly, you need to make a white or cream sauce with , usually flour,
: > thickenermixed wotht eh far you are using, then followed b adding the
: > milk, stirring or whisking constantly to avoid lumps, then seson to taste.
: > Works for scalloped pottoes, chicken a-la-king, and many other dishes.
: > ind pof part of basic cookery. You can also, if unable to use milk for
: > one reason or another, use chicken or vegetable stok with teh same
: > proceedure. This is veloute sauce andis useful for those with milk
: > allergies or those wiching to put meat in the dish and keep it kosher(like
: > chicken a la king).
: >
: > Wendy

good point, sometimes i think about food for taste and then come back to
reality. lol, Lee
"W. Baker" > wrote in message
...
> Storrmmee > wrote:
> : wendy, have you ever tried rice milk? I was thinking that rice flour
> with
> : rice milk would be nice and probably not need cheese at all, Lee
> Too carby for me generally. I don't make these sauces any more as sthey
> really do me no good, but the do taste good. Just liek with fgravies, I
> make them thin, never thickened at all.
>
> Wendy
>
> : "W. Baker" > wrote in message
> : ...
> : > Julie Bove > wrote:
> : >
> : > : "Storrmmee" > wrote in message
> : > : ...
> : > : >i have been doing it like that since i got the dh for making the
> white
> : > : >sauce so i can't swear i have ever seen a real recipe like it, i
> : > learned it
> : > : >from my grandmother. as an aside since you don
> : > : > 't eat ham, when you see the recipes that chop up ham in either,
> : > simply
> : > : > substitute, hamburger, green bell pepper and onion you have
> : > : > precooked/drained to add.
> : >
> : > : I did look up recipes and see that some say to do it that way. In
> the
> : > past
> : > : I just layered the potatoes, cheese and milk. That doesn't work.
> : >
> : > Clearly, you need to make a white or cream sauce with , usually flour,
> : > thickenermixed wotht eh far you are using, then followed b adding the
> : > milk, stirring or whisking constantly to avoid lumps, then seson to
> taste.
> : > Works for scalloped pottoes, chicken a-la-king, and many other dishes.
> : > ind pof part of basic cookery. You can also, if unable to use milk
> for
> : > one reason or another, use chicken or vegetable stok with teh same
> : > proceedure. This is veloute sauce andis useful for those with milk
> : > allergies or those wiching to put meat in the dish and keep it
> kosher(like
> : > chicken a la king).
> : >
> : > Wendy
>
>

lol!!!!!!!!!!!!!!!

i'm with you!

kate

On 10/19/2011 6:50 PM, Storrmmee wrote:
> i am seldom grossed out but this did it for me, lol, Lee
> "Tiger > wrote in message
> ...
>> On 10/19/2011 1:36 AM, Storrmmee wrote:
>>> the instctual reason for this is most practicle, it was horrifying when i
>>> figured this out from the cats, in fact, eating all voided substances
>>> removes a large scent/hunt factor, young, eliminations smell differently
>>> and
>>> attract predators, Lee
>>
>> deffo! still was horrified
>>
>> lol
>> kate
>>
>
>

In article >,
"Julie Bove" > wrote:

> "Storrmmee" > wrote in message
> ...
> >i have been doing it like that since i got the dh for making the white
> >sauce so i can't swear i have ever seen a real recipe like it, i learned it
> >from my grandmother. as an aside since you don
> > 't eat ham, when you see the recipes that chop up ham in either, simply
> > substitute, hamburger, green bell pepper and onion you have
> > precooked/drained to add.
>
> I did look up recipes and see that some say to do it that way. In the past
> I just layered the potatoes, cheese and milk. That doesn't work.

Yes. For people who can eat wheat, one makes scalloped potatoes with
sliced potatoes and on each layer dabs of butter and sprinkling of
flour. Then you pour scalded milk over the whole and bake it. You are
essentially making a white sauce among the potatoes.

Of course, if you can't use flour then it won't thicken properly. How
about zanthum gum or Not Starch? (Did I get the name of the product
correctly?)

Priscilla
--
"What you fail to understand is that criticising established authority by means
of argument and evidence is a crucial aspect of how science works."
- Chris Malcolm

i don't know but am wondering about rice milk and rice flour, both for
kosher and for wheat issues, Lee
"Peppermint Patootie" > wrote in message
news
> In article >,
> "Julie Bove" > wrote:
>
>> "Storrmmee" > wrote in message
>> ...
>> >i have been doing it like that since i got the dh for making the white
>> >sauce so i can't swear i have ever seen a real recipe like it, i learned
>> >it
>> >from my grandmother. as an aside since you don
>> > 't eat ham, when you see the recipes that chop up ham in either, simply
>> > substitute, hamburger, green bell pepper and onion you have
>> > precooked/drained to add.
>>
>> I did look up recipes and see that some say to do it that way. In the
>> past
>> I just layered the potatoes, cheese and milk. That doesn't work.
>
> Yes. For people who can eat wheat, one makes scalloped potatoes with
> sliced potatoes and on each layer dabs of butter and sprinkling of
> flour. Then you pour scalded milk over the whole and bake it. You are
> essentially making a white sauce among the potatoes.
>
> Of course, if you can't use flour then it won't thicken properly. How
> about zanthum gum or Not Starch? (Did I get the name of the product
> correctly?)
>
> Priscilla
> --
> "What you fail to understand is that criticising established authority by
> means
> of argument and evidence is a crucial aspect of how science works."
> - Chris
> Malcolm

"Storrmmee" > wrote in message
...
>i don't know but am wondering about rice milk and rice flour, both for
>kosher and for wheat issues, Lee

Sweet rice flour would work.

Julie Bove > wrote:

: "Storrmmee" > wrote in message
: ...
: >i don't know but am wondering about rice milk and rice flour, both for
: >kosher and for wheat issues, Lee

: Sweet rice flour would work.

Sounds very carby to me.

Wendy

it certainly wouldn't be an every day food, sorta one of those treat foods,
and when we do make it we put in the ham or hamburger and cheese, so you get
the flavors without as much of the sauce, my mom once made it with chicken,
it wasn't bad but not my favorite... I have been considering trying to make
it with some vegetable that had less carbs but haven't decided which one to
use... Lee
"W. Baker" > wrote in message
...
> Julie Bove > wrote:
>
> : "Storrmmee" > wrote in message
> : ...
> : >i don't know but am wondering about rice milk and rice flour, both for
> : >kosher and for wheat issues, Lee
>
> : Sweet rice flour would work.
>
> Sounds very carby to me.
>
> Wendy
>

"W. Baker" > wrote in message
...
> Julie Bove > wrote:
>
> : "Storrmmee" > wrote in message
> : ...
> : >i don't know but am wondering about rice milk and rice flour, both for
> : >kosher and for wheat issues, Lee
>
> : Sweet rice flour would work.
>
> Sounds very carby to me.

Which is why I never used it. The ones that we bought are not soupy and
they do not seem to have a thickener in them. They do contain sour cream
which I normally wouldn't use because I dislike it very much. However there
seems to be enough cheese in there that I do not notice the taste of it. I
actually like these. And they are cheap. So I will keep buying them so
long as they keep selling them. It is a large container. Plenty for two
meals for us with that being the main dish for me.

"Storrmmee" > wrote in message
...
> it certainly wouldn't be an every day food, sorta one of those treat
> foods, and when we do make it we put in the ham or hamburger and cheese,
> so you get the flavors without as much of the sauce, my mom once made it
> with chicken, it wasn't bad but not my favorite... I have been considering
> trying to make it with some vegetable that had less carbs but haven't
> decided which one to use... Lee

This is not my recipe but Gordon Ramsey's. Very good and because it
contains a lot of onion it is less carby. There is no dairy in it but it
tastes like there is. I wonder if cheese could be added to it? Note that I
was given a similar recipe using vegetable broth. I have used that also and
it is very good too.

2 lbs Yukon Gold potatoes, peeled and sliced thin
4 cups thinly sliced onion
1 tbsp fresh thyme
1 tsp fresh rosemary
3/4 tsp salt
3/4 tsp pepper
3 tbsp olive oil, divided plus more for brushing
3 large cloves garlic, chopped
1 1/4 cup reduced sodium chicken broth

In skillet, sauté garlic in 2 tbsp olive oil. Add onions, sprinkle with
salt and pepper to taste,
and cook until tender, about 8 minutes. Add rosemary and thyme and cook for
2 minutes.
Brush 13x9x2 pan with olive oil. Layer 1/3 of potatoes. Sprinkle with 1/4
tsp salt and pepper.

Add half of onion mixture. Repeat and top with last 1/3 of potatoes. Pour
broth over the mixture.

Drizzle with 1 tbsp oil. Cover with foil and bake in oven preheated to 425
for 30 minutes.

Remove foil and bake until potatoes are tender and start to brown.

I see no reason you couldn't add cheese to that, but with those onions i
would be tempted to add chicken instead, Lee
"Julie Bove" > wrote in message
...
>
> "Storrmmee" > wrote in message
> ...
>> it certainly wouldn't be an every day food, sorta one of those treat
>> foods, and when we do make it we put in the ham or hamburger and cheese,
>> so you get the flavors without as much of the sauce, my mom once made it
>> with chicken, it wasn't bad but not my favorite... I have been
>> considering trying to make it with some vegetable that had less carbs
>> but haven't decided which one to use... Lee
>
> This is not my recipe but Gordon Ramsey's. Very good and because it
> contains a lot of onion it is less carby. There is no dairy in it but it
> tastes like there is. I wonder if cheese could be added to it? Note that
> I was given a similar recipe using vegetable broth. I have used that also
> and it is very good too.
>
> 2 lbs Yukon Gold potatoes, peeled and sliced thin
> 4 cups thinly sliced onion
> 1 tbsp fresh thyme
> 1 tsp fresh rosemary
> 3/4 tsp salt
> 3/4 tsp pepper
> 3 tbsp olive oil, divided plus more for brushing
> 3 large cloves garlic, chopped
> 1 1/4 cup reduced sodium chicken broth
>
> In skillet, sauté garlic in 2 tbsp olive oil. Add onions, sprinkle with
> salt and pepper to taste,
> and cook until tender, about 8 minutes. Add rosemary and thyme and cook
> for
> 2 minutes.
> Brush 13x9x2 pan with olive oil. Layer 1/3 of potatoes. Sprinkle with
> 1/4
> tsp salt and pepper.
>
> Add half of onion mixture. Repeat and top with last 1/3 of potatoes.
> Pour
> broth over the mixture.
>
> Drizzle with 1 tbsp oil. Cover with foil and bake in oven preheated to
> 425
> for 30 minutes.
>
> Remove foil and bake until potatoes are tender and start to brown.
>

I love potatoes probably more than anything, and especially sweet potatoes. You can just do so much with potatoes. I do like celery and carrots...but i'm not the most healthy eater in the world...so I usually use some kind of dip or sauce with them (probably almost defeats the purpose of eating vegetables, but at least I get some good with the bad).

But yeah, potatoes get first place in my book.

I love strawberrys and blue beerries because i can put them in a blender and whip them up with juice or almond milk and have a heathy drink. one two three.
Onions can be promoted to my second favorite, if they’re carmelized. Green bean casserole made w/cream of celery soup instead of mushrooms.

These are all my favorite vegetables:
mushrooms
garlic
onions
carrots
romaine lettuce

My favorite vegetables a
1. Mushrooms
2. Garlic
3. Onions
4. Carrots

Mine favorite Vegetables are :
1. Carrot
2. Onion
3. Potatoes
4. Tomatoes