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Date: | Wed, 6 Mar 1996 20:28:11 -0600 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Listmates,
Well, it's a hit at my house, so here below is how I accomodated the
childhood draw to macaroni and cheese:
Boil an appropriate quantity of Ancient Harvest Quinoa Elbow Pasta.
Make a roux of butter or margarine and a starch you have on hand such as
potato starch flour, corn starch or tapioca flour. (For those uncomfortable
with that instruction, you make a roux by mixing melted butter with a starch
until it is smooth and then heating it until it wants to pull away from the
sides of the dish, and then add appropriate liquid to make a "cream" sauce.
I like to heat it together in the microwave for just a few seconds, stir,
reheat, stir, until I'm happy with the consistency.) Add gluten-free milk
substitute with small additions and reheat in microwave for about five or
ten seconds between stirs to make a nice cream sauce. Add salt and more
butter or margarine to taste. Then, if you are not worried about food dyes,
you can add a drop of yellow food coloring to give it more of a cheddar look.
Believe it or not, this quinoa pasta is already so yellow that it fools the
mind into thinking of cheese. The butter gives it just enough of a dairy
taste to make it quite passable. (At least my daughter thinks so!)
>From someone who has not found any cheese substitute I could appreciate!
Susan Owens
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(Walter & Susan Owens)
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Dallas, Texas USA
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