allergicjews : Messages : 616-645 of 731

This is a kosher cake product, fyi.

City Baking LLC, Long island City, NY is recalling 781 individually wrapped City
Baking brand Apple Crumb Cakes, because they contain Walnuts, which were
inadvertently omitted from the label. The product was distributed to 31 accounts
in the following states: NY,, NJ, PA, NC, MD, VA, MA, and ME. It was shipped by
UPS directly from City Baking's only warehouse, in Long Island City, NY. The
individually wrapped City Baking brand Apple Crumb Cakes can be identified by a
bag code, either #161 or 169 and UPC # 854142000165. The product is 3 � oz, and
is packaged in a transparent plastic wrap. The problem was identified on June
25, 2009 when an anonymous caller from Boston contacted City Baking LLC to
inform them that the City Baking brand Apple Crumb Cake ingredient label did not
list Walnuts as an ingredient, but walnuts were clearly present in the product.
A subsequent investigation by City Baking LLC of the label indicated that
Walnuts were not listed due to a temporary breakdown in the company's labeling
procedures; this was attributed to the introduction of a new label software
program installed within the last 6 months. The label has since been corrected.
We suggest any consumers who still have the product to return it to City Baking
LLC for a full refund, or call us at 718-392-8514, between 7:30AM and 4PM
Eastern Time, and then destroy it. Please call City Baking LLC with any
questions, or concerns.

Reply | Forward | Messages in this Topic (1)

#644

From: shipmates2@...
Date: Fri Jun 19, 2009 4:08 pm
Subject: Re: Re: new to group

prettyniftyg...

Offline

I've been seeing someone who specializes in food allergies. She said to rotate what you use every 4 to 5 days to avoid becoming allergic to that food. So if you use corn or cornflakes every day be careful or your child may become allergic to it after awhile. Sandy

-----Original Message-----
From: Smith
Sent: Jun 19, 2009 7:28 AM
To: allergicjews@yahoogroups.com
Subject: [allergicjews] Re: new to group

Cyndi,

I am in a strictly kosher home, w/a 4 y.o. daughter who has had anaph. to egg and dairy. The house is completely free of things she is allergic to: nuts, eggs, sesame, coconut, cherries (which is a flavoring in many juices & pops). She is also allergic to dairy, safflower oil and honey, but we do have very few products with those things in them and very carefully eat those. IN addition I am on a gluten-free diet. My kids do not like potatoes!

It is a total fallacy that you need egg to cook with. We do fine without it.

Sweet potato tsimmes is a mainstay in my house, I use the recipe from the NY times Passover book. You can melt marshmallows on top to make it more appealing if need be, but we don’t.

Also turkey burgers with lots of parsely, garlic, onion, salt, I use bread crumbs as a binder instead of egg. You could use a gluten free sub for that. For me I add curry, scallions and lime juice in the meat, and also to deglaze the pan before I remove my burgers. I use 1 lb. Empire ground white, 2 lbs empire ground dark. You can make meatballs with these too which are delicious. Everyone in my family loves these.

I make cornflake chicken with chicken on the bone, I wash the chicken and without drying it, put it into a Ziploc bag with mashed cornflakes, salt and garlic powder. Shake hard! You don’t need the egg at all. I drizzle margarine on it and then bake in the oven. Everyone loves it.

Trader joes makes a sesame free hummus which everyone loves and is great for on the road/lunch boxes. We dip carrots, celery, corn tortillas and regular tortillas in them. Or make wraps with them.

I sent you a separate email about the practicalness of such a strict elimination diet. I would ask them to keep soy in as you adjust to the strictness of this diet, or insist on Ige and IgG blood testing. I have had the latter and it has made a huge difference in my life.

Good luck!

Kim

#643

From: "Smith" <kss36@...>
Date: Fri Jun 19, 2009 2:28 pm
Subject: Re: new to group

rosiek36

Offline

Cyndi,

I am in a strictly kosher home, w/a 4 y.o. daughter who has had anaph. to egg and dairy. The house is completely free of things she is allergic to: nuts, eggs, sesame, coconut, cherries (which is a flavoring in many juices & pops). She is also allergic to dairy, safflower oil and honey, but we do have very few products with those things in them and very carefully eat those. IN addition I am on a gluten-free diet. My kids do not like potatoes!

It is a total fallacy that you need egg to cook with. We do fine without it.

Sweet potato tsimmes is a mainstay in my house, I use the recipe from the NY times Passover book. You can melt marshmallows on top to make it more appealing if need be, but we don’t.

Also turkey burgers with lots of parsely, garlic, onion, salt, I use bread crumbs as a binder instead of egg. You could use a gluten free sub for that. For me I add curry, scallions and lime juice in the meat, and also to deglaze the pan before I remove my burgers. I use 1 lb. Empire ground white, 2 lbs empire ground dark. You can make meatballs with these too which are delicious. Everyone in my family loves these.

I make cornflake chicken with chicken on the bone, I wash the chicken and without drying it, put it into a Ziploc bag with mashed cornflakes, salt and garlic powder. Shake hard! You don’t need the egg at all. I drizzle margarine on it and then bake in the oven. Everyone loves it.

Trader joes makes a sesame free hummus which everyone loves and is great for on the road/lunch boxes. We dip carrots, celery, corn tortillas and regular tortillas in them. Or make wraps with them.

I sent you a separate email about the practicalness of such a strict elimination diet. I would ask them to keep soy in as you adjust to the strictness of this diet, or insist on Ige and IgG blood testing. I have had the latter and it has made a huge difference in my life.

Good luck!

Kim

#642

From: shipmates2@...
Date: Thu Jun 18, 2009 11:55 pm
Subject: Re: new to group

prettyniftyg...

Offline

Hi Cyndi,

You might like to subscribe to clanthompson.com It is a newsletter with a lot of good information. Also celiac.com has useful information on the website.

I suggest you take a look at the cookbook, Incredible Edible Gluten Free Food for Kids by Sheri L. Sanderson. I am sure Barnes & Noble could bring it in for you if they don't already have a copy in their store. Here is a recipe from the book:

Chicken Nuggets

3 tablespoons margarine, melted

2 teaspoons gluten free Worcestershire sauce

2 whole chicken breasts, skinned, boned and cut into 1 inch pieces

1 cup gf corn flakes, crushed to 1/2 cup (I use Nature's Path Corn Flakes. I think they are better then some other brands.)

(It calls for Parmesan cheese (1 ounce) but I don't use cheese and especially if you are Kosher you would not want to add it)

Directions: PREHEAT OVEN TO 450 DEGREES

1. Stir together margarine and Worcestershire sauce in a small flat bowl or pie pan. Add a few pieces of the chicken to coat.

2. In a plastic bag combine crushed chips with margarine and Worcestershire sauce. Shake well.

3. Place the pieces in a single layer on a lightly greased cookie sheet with a 1/2 inch lip or on a shallow baking pan. Repeat with the remaining pieces.

4. Bake in 450 degree oven for 9-10 minutes or until the chicken is no longer pink.

Here is a couple replacements for an egg.

1. 3 tablespoons prepared unflavored gelatin (mix 1 package of unflavored gelatin with 1 cup boiling water until dissolved--keep in refrigerator and microwave to a liquid before using.)

2. 1-1/2 packed teaspoons Ener-G Foods' Egg Replaer plus 2 tablespoons water.

In the back of the above book is a list of substitutions.

I also suggest you use arrowroot instead of cornstarch. That way you are not using so much corn. The replacement for cornstarch is 1 cup for 1 cup.
Sandy

-----Original Message-----
From: "cyndi526@..."
Sent: Jun 17, 2009 9:40 PM
To: allergicjews@yahoogroups.com
Subject: [allergicjews] new to group

I am new to this group. I joined because my 12 year old son has Eosinophilic Esophagitis. We are not quite sure yet all of the foods that give him symptoms, but we know that eggs do. Our allergist also took him off wheat, oats, potato, soy, peanuts, tree nuts and sesame for now (although he has eaten a little wheat, with no reaction). Soon we will be able to try each food to see if he reacts. I've looked through some of the posts, and it seems like most of you have issues with gluten. Is this true? Although a wheat free diet is difficult, I'm finding it very difficult to deal without eggs and potato. Many gluten free products have potato in them. Anyone else dealing with similar issues?

Thanks,
Cyndi
San Ramon, CA

#641

From: shipmates2@...
Date: Thu Jun 18, 2009 11:36 pm
Subject: Re: new to group

prettyniftyg...

Offline

Here is a No Soy - Soy Sauce Recipe

1/4 cup molasses (blackstrap is best)

1 cup water

Sea Salt (adjust for your taste)

Garlic Powder or Onion Powder (adjust for your taste)

Mix together. Mixture should taste salty. Store covered in refrigerator.

Sandy

-----Original Message-----
From: "cyndi526@..."
Sent: Jun 17, 2009 9:40 PM
To: allergicjews@yahoogroups.com
Subject: [allergicjews] new to group

I am new to this group. I joined because my 12 year old son has Eosinophilic Esophagitis. We are not quite sure yet all of the foods that give him symptoms, but we know that eggs do. Our allergist also took him off wheat, oats, potato, soy, peanuts, tree nuts and sesame for now (although he has eaten a little wheat, with no reaction). Soon we will be able to try each food to see if he reacts. I've looked through some of the posts, and it seems like most of you have issues with gluten. Is this true? Although a wheat free diet is difficult, I'm finding it very difficult to deal without eggs and potato. Many gluten free products have potato in them. Anyone else dealing with similar issues?

Thanks,
Cyndi
San Ramon, CA

#640

From: Dena Page <denapage@...>
Date: Thu Jun 18, 2009 9:12 am
Subject: Re: new to group

denapage2002

Online Now

We are gluten free and potato free.� Cooking and baking from scratch is ultimately cheaper and better peace of mind.� Tapioca flour, corn starch, and rice flour are good replacement flours� For recipes that you usually add potatoes (e.g., pot roast), use kolrabi instead -- you can even mash it, but don't overmash or it becomes watery.� Look for egg-free recipes that use oil, instead.� Stick to canola and olive oils.� Think simple and basic.� As much as possible, make big batches and freeze so you don't have to cook every single mealtime.� (Search "month at a time cooking".)

I regularly share this dessert recipe, but it's worth sharing again.� It saved me yet again this morning when I realized I forgot to buy/make a snack for my daughter's moving party!� Melt chocolate in the microwave.� Add "things".� Pour onto wax paper-covered plate.� Sprinkle with jimmies.� Stick in fridge/freezer until hard.� Break into pieces.� Serve.� Start to finish, about 15 minutes (including freezer time)!� As for "things", you can add raisins, cornflakes or other cereal, pomegranate seeds (dried well, first - nice in white chocolate), nuts he tolerates (cashews? almonds?), anything else that's dry.

I truly believe that as long as we can have our sweets, any diet is maintainable!

On Thu, Jun 18, 2009 at 6:40 AM, cyndi526@... <cyndi526@...> wrote:

I am new to this group. I joined because my 12 year old son has Eosinophilic Esophagitis. We are not quite sure yet all of the foods that give him symptoms, but we know that eggs do. Our allergist also took him off wheat, oats, potato, soy, peanuts, tree nuts and sesame for now (although he has eaten a little wheat, with no reaction). Soon we will be able to try each food to see if he reacts. I've looked through some of the posts, and it seems like most of you have issues with gluten. Is this true? Although a wheat free diet is difficult, I'm finding it very difficult to deal without eggs and potato. Many gluten free products have potato in them. Anyone else dealing with similar issues?

Thanks,
Cyndi
San Ramon, CA

--
Dena Page, M.Ed., CBA
Certified Behaviour Analyst
054 812 5973

Certified Irlen Screener
Certified Auditory Integration Therapy (DAA) Practitioner

#639

From: Denise Urich <artbuff71@...>
Date: Thu Jun 18, 2009 8:04 am
Subject: Re: new to group

artbuff71

Offline

I've been on a celiac diet since 2004. I have some advice, because my house is free of gluten, soy, dairy, egg, processed sugar, peanuts, treif foods, usually corn, and I'm weaning my kids off oats.

I've come to realize, after joining my local celiac support group, that there's information and products that I had not known about, before I joined. So, that helped me a lot. And there are blogs with recipes that are gluten-free and cassein-free because many autistic children are on that kind of diet (GFCF). You might want to check those out.

We have multiple allergies, in my family, and of course being Jewish, I have to sift through and then disregard a lot of GF recipes that are so un-Kosher, like cheese on chicken or seafood recipes. All in all, I cook mostly homemade meals that are simple, usually from products that are Kosher, but not always. It's a bit daunting to scope EVERY label for not only Kosher, but is it gluten free or is there possibility of cross contamination because it was processed in a facility that has gluten. I just do the best I can. What helps me is cooking some basics like animal protein (chicken, meat) with a side of rice or buckwheat. Add in vegetables and fruits as a main part of the meal, not a small side dish. Think how your meals would look if they were not the standard American faire. Think Asian--although you might not care for rice dishes without soy sauce or sesame oil. Think African--use teff and sorghum recipes. Think Mexican--black bean chili recipe served with rice crakers or corn chips, and a side of vegetables.Think vegetarian (raw vegatarian, too). I start most days with a nut smoothy of nuts that were soaked overnight. I use a high powered blender called a Vita-Mix. I add banana or dates for a sweetener and any extra nutritional supplements I choose. Think of countries where wheat and potatoes are not the staples. Read those recipes for menu ideas. Make a homemade bread of sorghum and brown rice flour and tapioca starch instead of potato and corn starch. Forget about challah. Forget about trying to substitute every little thing to make it look like the food your son used to eat. Truthfully, it won't even look the same or taste the same. The GF pizzas and bread might look the same, but nothing ever compares to the wonderful taste of wheat. Oh, the good ol' days... And I don't know how sensitive he is, but after joining the local celiac group and hearing other people talk, I am now making my husband use a separate knife and cutting board for his wheat bread. I try to use a different sponge and dish towel to avoid cross contamination. Some people even get separate toasters and towels. Oy vay. I don't eat at restaurants. I'm just not at that point, yet. The wait staff needs to be aware of using separtate utensils, work spaces for chopping, clean towels for wiping their hands from other customers food, etc... I had never thought of those things before joining that group.

You are in survival mode right now. Find some support and recipes that you can handle to make a weeks worth of food. After a while, that will be easy and you will find yourself wanting to branch out into other grains, other meal ideas. You will be concerned with adding more whole grains and nutrition back into the somewhat empty GF diet. That's where I think you might want to start, to get a grip on this new lifestyle. You will want to talk to others and see if they make things special for just one person in the family, or if the entire pantry is full of newly discovered foods that everyone in the family eats.

For instance, tonight, my three year old ate just a bit of her dad's homemade guacamole with corn chips; although, often, I give her rice crackers instead. Then, she refused to eat anything else. So, we offered her cantaloupe, and she ate it. We were glad that she got vitamins, minerals, fiber, and omegas from some raw, healthy food. Sometimes, her dinner is almonds, carrots, and a slice of GF bread, if she is in a picky mood. My in-laws are from Ukraine. My mother in-law makes foods that my daughter loves, like a rice dish called Plof and a beet salad. Each week I make a chicken soup and a cholent. Sometimes she eats it--sometimes she doesn't because she's a toddler, and that's what they do. I just try my best. You will try your best, and you will succeed. I am open to your questions if you have any (that I didn't cover, here. :-) lol .
--Denise

--- On Wed, 6/17/09, cyndi526@... <cyndi526@...> wrote:

From: cyndi526@... <cyndi526@...>
Subject: [allergicjews] new to group
To: allergicjews@yahoogroups.com
Date: Wednesday, June 17, 2009, 9:40 PM

I am new to this group. I joined because my 12 year old son has Eosinophilic Esophagitis. We are not quite sure yet all of the foods that give him symptoms, but we know that eggs do. Our allergist also took him off wheat, oats, potato, soy, peanuts, tree nuts and sesame for now (although he has eaten a little wheat, with no reaction). Soon we will be able to try each food to see if he reacts. I've looked through some of the posts, and it seems like most of you have issues with gluten. Is this true? Although a wheat free diet is difficult, I'm finding it very difficult to deal without eggs and potato. Many gluten free products have potato in them. Anyone else dealing with similar issues?

Thanks,
Cyndi
San Ramon, CA

#638

From: "cyndi526@..." <cyndi526@...>
Date: Thu Jun 18, 2009 4:40 am
Subject: new to group

cyndi526...

Offline

I am new to this group.  I joined because my 12 year old son has Eosinophilic
Esophagitis.  We are not quite sure yet all of the foods that give him symptoms,
but we know that eggs do.  Our allergist also took him off wheat, oats, potato,
soy, peanuts, tree nuts and sesame for now (although he has eaten a little
wheat, with no reaction).  Soon we will be able to try each food to see if he
reacts.  I've looked through some of the posts, and it seems like most of you
have issues with gluten.  Is this true?  Although a wheat free diet is
difficult, I'm finding it very difficult to deal without eggs and potato.  Many
gluten free products have potato in them.  Anyone else dealing with similar
issues?

Thanks,
Cyndi
San Ramon, CA

#637

From: "cyndi526@..." <cyndi526@...>
Date: Thu Jun 18, 2009 4:23 am
Subject: Re: quinoa suggestion?

cyndi526...

Offline

I recently started making quinoa, and we really like it.  I saute some onion and
garlic in olive oil, then add chicken broth and cook the quinoa in it.  It's
good!

Cyndi

#636

From: "Bea Kaye" <bea@...>
Date: Wed Jun 17, 2009 6:45 pm
Subject: Re: For those new to GF, No need to feel sorry for ourselves anymore

bea_kaye

Offline

Hi!

There is a place on the Internet to get frozen Gluten-Free food that is ready to
cook.  It might help when you are getting started going Gluten-free.  It is not
kosher, but it is worth checking out.  Go to <http://www.gfmeals.com>.  They
have main courses, baked goods and sides.

I have purchased a number of items from this company and been pleased.  I love
their faux buttermilk brown rice bread, which comes in frozen, sliced and each
slice paper separated.  It is perfect for one slice in the toaster at a time.

I also purchase their chicken tenders, American turkey meatloaf and meatballs. 
These help me for quick meals that I can serve to my grandsons who are on a
gluten free diet.

HTH,

Bea

--- In allergicjews@yahoogroups.com, Dena Page <denapage@...> wrote:
>
> My daughter is GF, so our house is GF with minor exceptions (my husband
> can't say goodbye to his pita).  She only feels sorry for herself when
> there's something she wants and can't have a version of, which is rare!
> I've managed to switch over nearly everything, including making a quick and
> easy pizza crust (GF flour, water, oil, salt) that's not the same thing but
> works to hold the sauce and cheese!  Even my husband approves!
>
> To balance life out, my daughter basks in the glory when she brings a yummy
> dessert to a friend's house for Shabbat and everybody oohs and aahs.  (Last
> week's report:  "Ema, even the baby loved the chocolate!")
>
> I'm a very, very basic cook.  If it can't be done in 10 min or less, then
> it's strictly Shabbat food.  If it can't be done with the ingredients I
> bought at the supermarket, then it can't be done in my house.  It's amazing
> (these days) how easy it is to be GF and still follow those basic principles
> of my life.
>
> As for fancier food, you can eat nearly any Asian dish, Indian dish, or
> Mexican dish without compromising -- they are rice and corn based, so as
> long as you watch what thickener's being used, it's easy to eat
> authentically.  Meat and potatoes?  No problem!  Fish?  Sure.  PB&J?  Just
> put it on a GF cracker or one of the much-improved compressed rice cakes.
>
> I've had much more success just swapping out the gluten products for
> non-gluten products in my tried-n-true simple recipes than searching for new
> things, with the exception of cake.  For cake, I've switched to flourless
> recipes (chocolate, cocoa powder, eggs, butter, what else do you need?) or
> doctoring up instant KLP cake mixes when I have them.  I made a YUMMY lemon
> meringue pie last week for my husband's b-day -- instead of graham cracker
> crust, I used a GF cracker that's neither sweet nor savoury, and just added
> extra sugar.  It worked great!
>
> B'tayavon!
> Dena
>
> On Wed, Jun 17, 2009 at 3:56 AM, Smith <kss36@...> wrote:
>
> >
> >
> >  I have never found a quinoa that I liked either but a friend of mine
> > suggested that I buy the white pearly one that Whole Foods sells in a bag.
> > That is supposedly better than the red one in the box.
> >
> >
> >
> > I just started a gluten-free diet and was feeling sorry for myself but then
> > I made polenta with melted jack cheese drizzled with pesto (nut free and
> > cheese free) and then I didn't feel so sorry for myself!  It was adapted
> > from Vegan Planet which is not gluten free but has a lot of great ideas for
> > using veggies as main meals etc. They suggest serving the polenta with
> > Portobello mushrooms.  I have also heard of using sundried tomatoes.  You
> > can make it dairy free quite easily, I do so for my daughter and then just
> > add in cheese later for me.  I used Arrowhead Mills Corn Grits to make it.
> > The instant stuff is not as good.
> >
> >
> >
> >
> >
> >
> >
> >
>
>
>
> --
> Dena Page, M.Ed., CBA
> Certified Behaviour Analyst
> 054 812 5973
>
> Certified Irlen Screener
> Certified Auditory Integration Therapy (DAA) Practitioner
>

Reply | Forward | Messages in this Topic (3)

#635

From: Denise Urich <artbuff71@...>
Date: Wed Jun 17, 2009 6:59 am
Subject: Re: For those new to GF, No need to feel sorry for ourselves anymore

artbuff71

Offline

As with all things from Hashem, be thankful because it could always be worse. My kids and I cannot have eggs or gluten. My daughters are allergic to dairy, and showing a sensitivity towards even ghee, goat's milk, and oats, even though I seem to be fine on them. It's quite a limiting palate. When I feel sorry for myself, I have to think that I have celiac and a thyroid issue, but at least I don't have diabetes or cancer, thank G-d. So,....everything from Hashem is good.
--Denise

--- On Tue, 6/16/09, Dena Page <denapage@...> wrote:

From: Dena Page <denapage@...>
Subject: [allergicjews] For those new to GF, No need to feel sorry for ourselves anymore
To: allergicjews@yahoogroups.com
Date: Tuesday, June 16, 2009, 11:00 PM

My daughter is GF, so our house is GF with minor exceptions (my husband can't say goodbye to his pita). She only feels sorry for herself when there's something she wants and can't have a version of, which is rare! I've managed to switch over nearly everything, including making a quick and easy pizza crust (GF flour, water, oil, salt) that's not the same thing but works to hold the sauce and cheese! Even my husband approves!

To balance life out, my daughter basks in the glory when she brings a yummy dessert to a friend's house for Shabbat and everybody oohs and aahs. (Last week's report: "Ema, even the baby loved the chocolate!")

I'm a very, very basic cook. If it can't be done in 10 min or less, then it's strictly Shabbat food. If it can't be done with the ingredients I bought at the supermarket, then it can't be done in my house. It's amazing (these days) how easy it is to be GF and still follow those basic principles of my life.

As for fancier food, you can eat nearly any Asian dish, Indian dish, or Mexican dish without compromising -- they are rice and corn based, so as long as you watch what thickener's being used, it's easy to eat authentically. Meat and potatoes? No problem! Fish? Sure. PB&J? Just put it on a GF cracker or one of the much-improved compressed rice cakes.

I've had much more success just swapping out the gluten products for non-gluten products in my tried-n-true simple recipes than searching for new things, with the exception of cake. For cake, I've switched to flourless recipes (chocolate, cocoa powder, eggs, butter, what else do you need?) or doctoring up instant KLP cake mixes when I have them. I made a YUMMY lemon meringue pie last week for my husband's b-day -- instead of graham cracker crust, I used a GF cracker that's neither sweet nor savoury, and just added extra sugar. It worked great!

B'tayavon!
Dena

On Wed, Jun 17, 2009 at 3:56 AM, Smith <kss36@comcast. net> wrote:

I have never found a quinoa that I liked either but a friend of mine suggested that I buy the white pearly one that Whole Foods sells in a bag. That is supposedly better than the red one in the box.

I just started a gluten-free diet and was feeling sorry for myself but then I made polenta with melted jack cheese drizzled with pesto (nut free and cheese free) and then I didn’t feel so sorry for myself! It was adapted from Vegan Planet which is not gluten free but has a lot of great ideas for using veggies as main meals etc. They suggest serving the polenta with Portobello mushrooms. I have also heard of using sundried tomatoes. You can make it dairy free quite easily, I do so for my daughter and then just add in cheese later for me. I used Arrowhead Mills Corn Grits to make it. The instant stuff is not as good.

--
Dena Page, M.Ed., CBA
Certified Behaviour Analyst
054 812 5973

Certified Irlen Screener
Certified Auditory Integration Therapy (DAA) Practitioner

Reply | Forward | Messages in this Topic (3)

#634

From: Dena Page <denapage@...>
Date: Wed Jun 17, 2009 6:00 am
Subject: For those new to GF, No need to feel sorry for ourselves anymore

denapage2002

Online Now

My daughter is GF, so our house is GF with minor exceptions (my husband can't say goodbye to his pita).� She only feels sorry for herself when there's something she wants and can't have a version of, which is rare!� I've managed to switch over nearly everything, including making a quick and easy pizza crust (GF flour, water, oil, salt) that's not the same thing but works to hold the sauce and cheese!� Even my husband approves!

To balance life out, my daughter basks in the glory when she brings a yummy dessert to a friend's house for Shabbat and everybody oohs and aahs.� (Last week's report:� "Ema, even the baby loved the chocolate!")

I'm a very, very basic cook.� If it can't be done in 10 min or less, then it's strictly Shabbat food.� If it can't be done with the ingredients I bought at the supermarket, then it can't be done in my house.� It's amazing (these days) how easy it is to be GF and still follow those basic principles of my life.

As for fancier food, you can eat nearly any Asian dish, Indian dish, or Mexican dish without compromising -- they are rice and corn based, so as long as you watch what thickener's being used, it's easy to eat authentically.� Meat and potatoes?� No problem!� Fish?� Sure.� PB&J?� Just put it on a GF cracker or one of the much-improved compressed rice cakes.

I've had much more success just swapping out the gluten products for non-gluten products in my tried-n-true simple recipes than searching for new things, with the exception of cake.� For cake, I've switched to flourless recipes (chocolate, cocoa powder, eggs, butter, what else do you need?) or doctoring up instant KLP cake mixes when I have them.� I made a YUMMY lemon meringue pie last week for my husband's b-day -- instead of graham cracker crust, I used a GF cracker that's neither sweet nor savoury, and just added extra sugar.� It worked great!

B'tayavon!
Dena

On Wed, Jun 17, 2009 at 3:56 AM, Smith <kss36@...> wrote:

I have never found a quinoa that I liked either but a friend of mine suggested that I buy the white pearly one that Whole Foods sells in a bag. That is supposedly better than the red one in the box.

�

I just started a gluten-free diet and was feeling sorry for myself but then I made polenta with melted jack cheese drizzled with pesto (nut free and cheese free) and then I didn�t feel so sorry for myself!� It was adapted from Vegan Planet which is not gluten free but has a lot of great ideas for using veggies as main meals etc. They suggest serving the polenta with Portobello mushrooms.� I have also heard of using sundried tomatoes. �You can make it dairy free quite easily, I do so for my daughter and then just add in cheese later for me. �I used Arrowhead Mills Corn Grits to make it.� The instant stuff is not as good.

�

�

�

--
Dena Page, M.Ed., CBA
Certified Behaviour Analyst
054 812 5973

Certified Irlen Screener
Certified Auditory Integration Therapy (DAA) Practitioner

Reply | Forward | Messages in this Topic (3)

#633

From: "Smith" <kss36@...>
Date: Wed Jun 17, 2009 1:56 am
Subject: Re: quinoa suggestion?

rosiek36

Offline

I have never found a quinoa that I liked either but a friend of mine suggested that I buy the white pearly one that Whole Foods sells in a bag. That is supposedly better than the red one in the box.

I just started a gluten-free diet and was feeling sorry for myself but then I made polenta with melted jack cheese drizzled with pesto (nut free and cheese free) and then I didn’t feel so sorry for myself! It was adapted from Vegan Planet which is not gluten free but has a lot of great ideas for using veggies as main meals etc. They suggest serving the polenta with Portobello mushrooms. I have also heard of using sundried tomatoes. You can make it dairy free quite easily, I do so for my daughter and then just add in cheese later for me. I used Arrowhead Mills Corn Grits to make it. The instant stuff is not as good.

#632

From: shipmates2@...
Date: Tue Jun 16, 2009 4:58 am
Subject: Re: bread machines

prettyniftyg...

Offline

I have a Zo and I program it for the short cycle and dark crust. It works fine now that I am using the Rapid Rise yeast. There is supposed to be yeast called SAF on the market that you can use in place of either Rapid Rise or Non-Rapid. It was mentioned on celiac.com. I do have to open up the machine and make sure that the dough has not all gone to one side because it has two mixing paddles. Also that the dough has enough moisture in it.

I would check Consumer Reports at your local library and see if they have any bread machine recommendations. Last year I read something about the Breadman not being that great a machine. It is made kind of cheap compared to the Zo.

I also was reading in a bread making book that the best way to make our kind of bread is in the stove. I haven't tried it that way yet. I do know so far that every loaf I have baked comes out very dense so I am starting to use the tapioca Expandex and increasing it every time I make a loaf to see if I can get a better loaf of bread. Sandy

-----Original Message-----
From: Shelley Orenstein
Sent: Jun 15, 2009 8:13 PM
To: allergicjews@yahoogroups.com
Subject: Re: [allergicjews] bread machines

vivian,

Thank you for your response. The only thing that I am worried about is that all the settings have 2 rises, and you are unable to program the machine to do less. I have done some research, and besides Zojurshi, the most expensive of about 4200.00, Breville BBM100, and Breadman TR875 seem to be the best on the market in a resonable price range.

On Mon, Jun 15, 2009 at 4:14 PM, Vivian Ballard <vivianballard@swbell.net> wrote:

I think you’ll probably need to experiment to find the best setting. I have a hand me down breadmaker, and found that the setting depended on the recipe to some extent but usually a regular setting worked fine.

Vivian

--
Shelley

#631

From: Shelley Orenstein <scrappygirl123@...>
Date: Tue Jun 16, 2009 12:13 am
Subject: Re: bread machines

ornurse954

Offline

vivian,

Thank you for your response.�� The only thing that I am worried about is that all the settings have 2 rises, and you are unable to program the machine to do less.� I have done some research, and besides Zojurshi, the most expensive of about 4200.00, Breville BBM100, and Breadman TR875 seem to be the best on the market in a resonable price range.

On Mon, Jun 15, 2009 at 4:14 PM, Vivian Ballard <vivianballard@...> wrote:

I think you�ll probably need to experiment to find the best setting. I have a hand me down breadmaker, and found that the setting depended on the recipe to some extent but usually a regular setting worked fine.

�

Vivian

�

�

--
Shelley

#630

From: Denise Urich <artbuff71@...>
Date: Mon Jun 15, 2009 10:26 pm
Subject: Re: Re: quinoa and agave

artbuff71

Offline

I thought that used in larger quantities, the agave might be imparting a distinct flavor to my GF Hamantaschen. However, a tablespoon or two, added to a sauce in place of honey, added a similar flavor and texture that honey would have, in my opinion.
--Denise

--- On Mon, 6/15/09, shipmates2@... <shipmates2@...> wrote:

From: shipmates2@... <shipmates2@...>
Subject: Re: [allergicjews] Re: quinoa suggestion?
To: allergicjews@yahoogroups.com
Date: Monday, June 15, 2009, 1:04 PM

Wonder how using agave nectar would taste as the sweetner. My husband and I are not supposed to use white or brown sugar. Sandy

-----Original Message-----
From: fbfrothkopf
Sent: Jun 14, 2009 7:44 PM
To: allergicjews@ yahoogroups. com
Subject: [allergicjews] Re: quinoa suggestion?

I make the quinoa in my rice cooker, and use whatever sauce I would normally use from dinner (gravy from the meat, or a simple Sweet and Sour sauce:

Make a roux from 2 TBSP oil and 2 TBSP flour (I have used rice flour and millet flour instead of wheat)

Add 1 cup chicken soup "stock" (I use a pareve powdered mix, 1 tsp to 1 cup water)

Bring to slow boil.

Add 2 TBSP brown sugar and 2 TBSP lemon juice

Salt & pepper to taste.

My mom used to make this just for rice; my kids demand it on any starch!

f.

--- In allergicjews@ yahoogroups. com, "dvorah.weill" <dvorah.weill@ ...> wrote:
>
> Hi- I'm new here. I am sixteen and began a gluten free diet about a year ago. I am still learning to experiment with foods, and was wondering if anyone had a good recipe for quinoa? It has a bitter taste, and no matter what herbs i mix in, it just doesn't taste right!
>

Reply | Forward | Messages in this Topic (1)

#629

From: "Vivian Ballard" <vivianballard@...>
Date: Mon Jun 15, 2009 8:14 pm
Subject: RE: bread machines

viviansballard

Offline

I think you’ll probably need to experiment to find the best setting. I have a hand me down breadmaker, and found that the setting depended on the recipe to some extent but usually a regular setting worked fine.

Vivian

#628

From: shipmates2@...
Date: Mon Jun 15, 2009 8:04 pm
Subject: Re: Re: quinoa suggestion?

prettyniftyg...

Offline

Wonder how using agave nectar would taste as the sweetner. My husband and I are not supposed to use white or brown sugar. Sandy

-----Original Message-----
From: fbfrothkopf
Sent: Jun 14, 2009 7:44 PM
To: allergicjews@yahoogroups.com
Subject: [allergicjews] Re: quinoa suggestion?

I make the quinoa in my rice cooker, and use whatever sauce I would normally use from dinner (gravy from the meat, or a simple Sweet and Sour sauce:

Make a roux from 2 TBSP oil and 2 TBSP flour (I have used rice flour and millet flour instead of wheat)

Add 1 cup chicken soup "stock" (I use a pareve powdered mix, 1 tsp to 1 cup water)

Bring to slow boil.

Add 2 TBSP brown sugar and 2 TBSP lemon juice

Salt & pepper to taste.

My mom used to make this just for rice; my kids demand it on any starch!

f.

--- In allergicjews@yahoogroups.com, "dvorah.weill" <dvorah.weill@...> wrote:
>
> Hi- I'm new here. I am sixteen and began a gluten free diet about a year ago. I am still learning to experiment with foods, and was wondering if anyone had a good recipe for quinoa? It has a bitter taste, and no matter what herbs i mix in, it just doesn't taste right!
>

#627

From: Denise Urich <artbuff71@...>
Date: Mon Jun 15, 2009 5:46 pm
Subject: Re: quinoa suggestion?

artbuff71

Offline

Here's an article that just went out to my local celiac support group.

http://www.npr. org/templates/ story/story. php?storyId= 105322381

At the bottom there's a recipe and photo of quinoa with black beans and cilantro. I, too, have, yet,to eat a quinoa recipe I like. So, I am appreciative of all those posting recipes for us to try.
-Denise

--- On Sun, 6/14/09, fbfrothkopf <fbfrothkopf@...> wrote:

From: fbfrothkopf <fbfrothkopf@...>
Subject: [allergicjews] Re: quinoa suggestion?
To: allergicjews@yahoogroups.com
Date: Sunday, June 14, 2009, 7:44 PM

I make the quinoa in my rice cooker, and use whatever sauce I would normally use from dinner (gravy from the meat, or a simple Sweet and Sour sauce:

Make a roux from 2 TBSP oil and 2 TBSP flour (I have used rice flour and millet flour instead of wheat)

Add 1 cup chicken soup "stock" (I use a pareve powdered mix, 1 tsp to 1 cup water)

Bring to slow boil.

Add 2 TBSP brown sugar and 2 TBSP lemon juice

Salt & pepper to taste.

My mom used to make this just for rice; my kids demand it on any starch!

f.

--- In allergicjews@ yahoogroups. com, "dvorah.weill" <dvorah.weill@ ...> wrote:
>
> Hi- I'm new here. I am sixteen and began a gluten free diet about a year ago. I am still learning to experiment with foods, and was wondering if anyone had a good recipe for quinoa? It has a bitter taste, and no matter what herbs i mix in, it just doesn't taste right!
>

#626

From: R B <rbma@...>
Date: Mon Jun 15, 2009 11:47 am
Subject: Re: bread machines

rbma...

Offline

check with http://glutenfreegoddess.blogspot.com

--- On Sun, 6/14/09, Shelley Orenstein <scrappygirl123@...> wrote:

From: Shelley Orenstein <scrappygirl123@...>
Subject: [allergicjews] bread machines
To: allergicjews@yahoogroups.com
Date: Sunday, June 14, 2009, 4:42 PM

I have a breaqd machine that is at least 15 years old, and does not have a Gluten free setting. Does anyone know what type of setting I should use, regular large light dark, fruit and nut or dough?

Thanks

--
Shelley

#625

From: "fbfrothkopf" <fbfrothkopf@...>
Date: Mon Jun 15, 2009 2:44 am
Subject: Re: quinoa suggestion?

fbfrothkopf

Offline

I make the quinoa in my rice cooker, and use whatever sauce I would normally use
from dinner (gravy from the meat, or a simple Sweet and Sour sauce:

  Make a roux from 2 TBSP oil and 2 TBSP flour (I have used rice flour and millet
flour instead of wheat)

  Add 1 cup chicken soup "stock" (I use a pareve powdered mix, 1 tsp to 1 cup
water)

  Bring to slow boil.

  Add 2 TBSP brown sugar and 2 TBSP lemon juice

  Salt & pepper to taste.

My mom used to make this just for rice; my kids demand it on any starch!

f.

--- In allergicjews@yahoogroups.com, "dvorah.weill" <dvorah.weill@...> wrote:
>
> Hi- I'm new here. I am sixteen and began a gluten free diet about a year ago.
I am still learning to experiment with foods, and was wondering if anyone had a
good recipe for quinoa? It has a bitter taste, and no matter what herbs i mix
in, it just doesn't taste right!
>

#624

From: Shelley Orenstein <scrappygirl123@...>
Date: Sun Jun 14, 2009 4:42 pm
Subject: bread machines

ornurse954

Offline

I have a breaqd machine that is at least 15 years old, and does not have a Gluten free setting.� Does anyone know what type of setting I should use, regular large light dark, fruit and nut or dough?

Thanks

--
Shelley

#623

From: "glutenfreetovah" <glutenfreebay@...>
Date: Wed Jun 10, 2009 1:15 pm
Subject: Re: Pesach/GF recipe.

glutenfreetovah

Offline

--- In allergicjews@yahoogroups.com, Dena Page <denapage@...> wrote:
>
> I made these last Shabbat, and they were delicious.

Dena - Thanks so much for sharing those! I'll have to try them some time. So far
my favorite from her book is the Banana Cake which I posted to my blog
(http://www.glutenfreebay.com) before Pesach. It was so good. I'll admit I was
skeptical because Pesadich baked goods are notoriously dry. But this cake was
anything but dry. Thanks for posting the recipe...

Tovah

#622

From: "glutenfreetovah" <glutenfreebay@...>
Date: Wed Jun 10, 2009 1:14 pm
Subject: Re: Pesach/GF recipe.

glutenfreetovah

Offline

--- In allergicjews@yahoogroups.com, Shelley Orenstein <scrappygirl123@...>
wrote:
>
> Two questions, whaqt is the recipe about (cookies?) and where do you get the
> book of Tamar Ansh's.  I tried to get it at Barnes and Nobles, but they say
> it is out of print.

Shelley - You can order the new and revised version of it, which is printed as
"Pesach: Anything's Possible" and is more visually attractive and has more
recipes. You can order it here:

http://tinyurl.com/pesachglutenfree

Tovah

#621

From: Dena Page <denapage@...>
Date: Wed Jun 10, 2009 11:48 am
Subject: Re: Pesach/GF recipe.

denapage2002

Online Now

Sorry - they're Blondies (like Brownies only less brown).

I bought it directly from Targum Press last month.� http://www.targum.com/product.php/407

On Wed, Jun 10, 2009 at 1:25 PM, Shelley Orenstein <scrappygirl123@...> wrote:

Two questions, whaqt is the recipe about (cookies?) and where do you get the book of Tamar Ansh's.� I tried to get it at Barnes and Nobles, but they say it is out of print.

Thanks.

shelley

On Wed, Jun 10, 2009 at 1:06 AM, Dena Page <denapage@...> wrote:

I made these last Shabbat, and they were delicious.� My daughter shared some with her non-GF friend at school who asked for the recipe for her mother.� Since I was typing it up anyway, I figured I'd post it here, too.� The recipe comes from Tamar Ansh's "A Taste of Tradition presents... Pesach: Anything's Possible."

�

4 eggs

1/2 cup sugar

1 cup brown sugar

1 cup oil

3 teaspoons vanilla

1 cup potato (or corn) starch

3 teaspoons baking powder

3/4 cup ground almonds

Chocolate chips

�

�

Preheat oven to 180 degree Celsius.

Mix eggs, sugars, and oil together until thick.

Add in vanilla, starch, baking powder, and almonds

Pour the batter into a lined baking pan (22cm x 33cm)

Sprinkle the top with chocolate chips and push them down slightly into the batter.

Bake for 45-50 minutes.� Let it cool off for a bit and then slice into squares.

Freezes well.

--
Dena Page, M.Ed., CBA
Certified Behaviour Analyst
054 812 5973

Certified Irlen Screener
Certified Auditory Integration Therapy (DAA) Practitioner

--
Shelley

--
Dena Page, M.Ed., CBA
Certified Behaviour Analyst
054 812 5973

Certified Irlen Screener
Certified Auditory Integration Therapy (DAA) Practitioner

#620

From: Shelley Orenstein <scrappygirl123@...>
Date: Wed Jun 10, 2009 11:25 am
Subject: Re: Pesach/GF recipe.

ornurse954

Offline

Two questions, whaqt is the recipe about (cookies?) and where do you get the book of Tamar Ansh's.� I tried to get it at Barnes and Nobles, but they say it is out of print.

Thanks.

shelley

On Wed, Jun 10, 2009 at 1:06 AM, Dena Page <denapage@...> wrote:

I made these last Shabbat, and they were delicious.� My daughter shared some with her non-GF friend at school who asked for the recipe for her mother.� Since I was typing it up anyway, I figured I'd post it here, too.� The recipe comes from Tamar Ansh's "A Taste of Tradition presents... Pesach: Anything's Possible."

�

4 eggs

1/2 cup sugar

1 cup brown sugar

1 cup oil

3 teaspoons vanilla

1 cup potato (or corn) starch

3 teaspoons baking powder

3/4 cup ground almonds

Chocolate chips

�

�

Preheat oven to 180 degree Celsius.

Mix eggs, sugars, and oil together until thick.

Add in vanilla, starch, baking powder, and almonds

Pour the batter into a lined baking pan (22cm x 33cm)

Sprinkle the top with chocolate chips and push them down slightly into the batter.

Bake for 45-50 minutes.� Let it cool off for a bit and then slice into squares.

Freezes well.

--
Dena Page, M.Ed., CBA
Certified Behaviour Analyst
054 812 5973

Certified Irlen Screener
Certified Auditory Integration Therapy (DAA) Practitioner

--
Shelley

#619

From: Dena Page <denapage@...>
Date: Wed Jun 10, 2009 5:06 am
Subject: Pesach/GF recipe.

denapage2002

Online Now

I made these last Shabbat, and they were delicious.� My daughter shared some with her non-GF friend at school who asked for the recipe for her mother.� Since I was typing it up anyway, I figured I'd post it here, too.� The recipe comes from Tamar Ansh's "A Taste of Tradition presents... Pesach: Anything's Possible."

�

4 eggs

1/2 cup sugar

1 cup brown sugar

1 cup oil

3 teaspoons vanilla

1 cup potato (or corn) starch

3 teaspoons baking powder

3/4 cup ground almonds

Chocolate chips

�

Preheat oven to 180 degree Celsius.

Mix eggs, sugars, and oil together until thick.

Add in vanilla, starch, baking powder, and almonds

Pour the batter into a lined baking pan (22cm x 33cm)

Sprinkle the top with chocolate chips and push them down slightly into the batter.

Bake for 45-50 minutes.� Let it cool off for a bit and then slice into squares.

Freezes well.

--
Dena Page, M.Ed., CBA
Certified Behaviour Analyst
054 812 5973

Certified Irlen Screener
Certified Auditory Integration Therapy (DAA) Practitioner

#618

From: Dena Page <denapage@...>
Date: Wed Jun 10, 2009 4:11 am
Subject: Re: quinoa suggestion?

denapage2002

Online Now

Nope.� Just use it straight out of the bag.� Or rinse it to get the floaties out.� Think of these as like oatmeal cookies except a lot better� :-)�

On Wed, Jun 10, 2009 at 2:12 AM, <shipmates2@...> wrote:

In the Quinoa Tahini Cookie recipe, do I cook the Quinoa first?� Thank you.� Sandy

-----Original Message-----
From: Dena Page
Sent: Jun 8, 2009 8:58 PM
To: allergicjews@yahoogroups.com
Subject: Re: [allergicjews] quinoa suggestion?

Also, you can dry fry the quinoa before using it.� Wait until it's actually beginning to smell like burnt popcorn, then cook it like rice.

When I make Quinoa, I typically just add vegetables.� So I add onions and spices as it's being cooked with water, and in another pan I fry up whatever other veg I want - chickpeas, carrots, zucchini/courgette, pepper, tomatoes, whatever.� Maybe add an egg.� Mix the cooked quinoa into the stirfry and enjoy.

You can also make awesome quinoa cookies using this recipe:� http://www.recipezaar.com/Quinoa-Tahini-Cookies-159837.� I've used a variety of flours, depending on which diet I was on at the time and/or which flour I had on hand, and they've always turned out great!� The original recipe tastes like a halva cookie.� The first time I made them, my 6 year old picky-eating neighbor was my "official taste tester".� She showed her approval by asking, "Can I have another?" and then "Can you give my mother this recipe?"�

On Tue, Jun 9, 2009 at 4:35 AM, Tamar Adina Gold <tomadina79@...> wrote:

Hey Dvorah, check your box of quinoa.� Does it say 'prewashed' on it anywhere?� If it doesn't, then the quinoa needs to be washed carefully before it is cooked, otherwise it'll have a bitter taste.��
-Tamar

--- On Mon, 6/8/09, dvorah.weill <dvorah.weill@...> wrote:

From: dvorah.weill <dvorah.weill@...>
Subject: [allergicjews] quinoa suggestion?
To: allergicjews@yahoogroups.com
Date: Monday, June 8, 2009, 9:26 PM

Hi- I'm new here. I am sixteen and began a gluten free diet about a year ago. I am still learning to experiment with foods, and was wondering if anyone had a good recipe for quinoa? It has a bitter taste, and no matter what herbs i mix in, it just doesn't taste right!

--
Dena Page, M.Ed., CBA
Certified Behaviour Analyst
054 812 5973

Certified Irlen Screener
Certified Auditory Integration Therapy (DAA) Practitioner

--
Dena Page, M.Ed., CBA
Certified Behaviour Analyst
054 812 5973

Certified Irlen Screener
Certified Auditory Integration Therapy (DAA) Practitioner

#617

From: shipmates2@...
Date: Wed Jun 10, 2009 12:12 am
Subject: Re: quinoa suggestion?

prettyniftyg...

Offline

In the Quinoa Tahini Cookie recipe, do I cook the Quinoa first? Thank you. Sandy

-----Original Message-----
From: Dena Page
Sent: Jun 8, 2009 8:58 PM
To: allergicjews@yahoogroups.com
Subject: Re: [allergicjews] quinoa suggestion?

Also, you can dry fry the quinoa before using it. Wait until it's actually beginning to smell like burnt popcorn, then cook it like rice.

When I make Quinoa, I typically just add vegetables. So I add onions and spices as it's being cooked with water, and in another pan I fry up whatever other veg I want - chickpeas, carrots, zucchini/courgette, pepper, tomatoes, whatever. Maybe add an egg. Mix the cooked quinoa into the stirfry and enjoy.

You can also make awesome quinoa cookies using this recipe: http://www.recipezaar.com/Quinoa-Tahini-Cookies-159837. I've used a variety of flours, depending on which diet I was on at the time and/or which flour I had on hand, and they've always turned out great! The original recipe tastes like a halva cookie. The first time I made them, my 6 year old picky-eating neighbor was my "official taste tester". She showed her approval by asking, "Can I have another?" and then "Can you give my mother this recipe?"

On Tue, Jun 9, 2009 at 4:35 AM, Tamar Adina Gold <tomadina79@yahoo.com> wrote:

Hey Dvorah, check your box of quinoa. Does it say 'prewashed' on it anywhere? If it doesn't, then the quinoa needs to be washed carefully before it is cooked, otherwise it'll have a bitter taste.
-Tamar

--- On Mon, 6/8/09, dvorah.weill <dvorah.weill@yahoo.com> wrote:

From: dvorah.weill <dvorah.weill@yahoo.com>
Subject: [allergicjews] quinoa suggestion?
To: allergicjews@yahoogroups.com
Date: Monday, June 8, 2009, 9:26 PM

Hi- I'm new here. I am sixteen and began a gluten free diet about a year ago. I am still learning to experiment with foods, and was wondering if anyone had a good recipe for quinoa? It has a bitter taste, and no matter what herbs i mix in, it just doesn't taste right!

--
Dena Page, M.Ed., CBA
Certified Behaviour Analyst
054 812 5973

Certified Irlen Screener
Certified Auditory Integration Therapy (DAA) Practitioner

#616

From: Shelley Orenstein <scrappygirl123@...>
Date: Tue Jun 9, 2009 10:27 am
Subject: Re: Homemade Instant Asian Soup (GF, egg-free, MSG-free)

ornurse954

Offline