CELIAC Archives

Celiac/Coeliac Wheat/Gluten-Free List

CELIAC@LISTSERV.ICORS.ORG

Options: Use Forum View

Use Monospaced Font
Show Text Part by Default
Show All Mail Headers

Message: [<< First] [< Prev] [Next >] [Last >>]
Topic: [<< First] [< Prev] [Next >] [Last >>]
Author: [<< First] [< Prev] [Next >] [Last >>]

Print Reply
Subject:
From:
The Raleigh's <[log in to unmask]>
Reply To:
The Raleigh's <[log in to unmask]>
Date:
Sun, 23 Sep 2007 18:10:34 -0400
Content-Type:
text/plain
Parts/Attachments:
text/plain (61 lines)
<<Disclaimer: Verify this information before applying it to your situation.>>

PORTLAND MAINE CELIAC/DH SUPPORT GROUP
CHAPTER 88, CELIAC SPRUE ASSOCIATION/USA, INC.

DATE/TIME:
Thursday, September 27, 2007
6:00 - 8:00 pm

PLACE:
Maine Health Learning Resource Center
Falmouth Family Health Care Center
5 Bucknam Road, Suite 1A
Falmouth, ME

For driving directions, go to:
http://www.mainehealth.org/mh_healthinformation/falmouthlearningcenter.htm 
<http://www.mainehealth.org/mh_healthinformation/falmouthlearningcenter.htm>


FEATURE PRESENTATION: NO WHEAT KNEADED of Bedford, NH and Brunswick, ME
Kara Bates will be presenting products from this gluten-free bakery that 
recently expanded its
manufacturing and distribution to Brunswick, Maine. See their website at:
http://www.nowheatkneaded.com/
POTLUCK:
You are asked to prepare and item or bring a store-bought product based 
upon
your last name:

A—E Bring bread or rolls

F—J Bring a dessert

K—O Bring a Main Dish

P—S Bring fruit, salad or appetizer

T—Z Bring a side dish


Please photocopy or write up the recipe (with your name on it) for what 
you bring along so that we may include it in our next newsletter. Having 
the recipe available is also helpful for those individuals who are 
sensitive to other foods to know what ingredients were used to prepare 
the dish.

Note: If your recipe is copyrighted, please list the title of the book, 
author, and name of the recipe so that we may reference it in our 
newsletter. You may consider the recipe adapted if you have changed at 
least 3 ingredients from the original copyrighted recipe and it may be 
printed in its entirety in our newsletter.

FMI, contact Sue Gefvert at 207-602-3543 or Paula Raleigh at 207-787-2279.


~ ~ ~ CELIACS HELPING CELIACS ~ ~ ~

*Support summarization of posts, reply to the SENDER not the CELIAC List*
Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC

ATOM RSS1 RSS2