At 11:00 PM 26/02/97 -0400, Automatic digest processor wrote:
>There are 5 messages totalling 127 lines in this issue.
>
>Topics of the day:
>
>  1. Rice Cakes
>  2. Farm Cookbook
>  3. Non-Dairy Cream Cheese
>  4. tofu; rice pudding
>  5. tofu cream cheese and cheesecake
>
>----------------------------------------------------------------------
>
>Date:    Tue, 25 Feb 1997 23:57:49 -0500
>From:    [log in to unmask]
>Subject: Re: Rice Cakes
>
>All Quaker Oats rice cakes are run on the same lines as other Quaker Oats
>products and are therefore " contaminated" with gluten.. I learned this on
>the Celiac List.
>The Celiac Sprue Asso. puts out a shopping guide listing gluten-free
>commercial products and the following companies have glute-free rice cakes:
>
>     Hain: Plain, and flavored
>      Apple cinnamon         Buttered Flavored
>      Nacho Cheese            White cheddar
>      Apple cinnamon mini   Plain mini
>      mini-nacho cheese, chese, ranch plain popcorn,mild cheddar, white
>cheddar
>      mini munchies- banana split, peach cobbler, choc. mint crunch,
>strawberry cheesecake
>
>      Konriko:
>        original brown-lightly salted & unsalted
>        butter & caramel flavored popcorn cakes
>
>      Lundberg:
>         Organic-lightly salted, unsalted, mochi sweet, wild,popcorn
>          Premium-brown, mochi, sesame, wild
>
>       Orville Redenbacher's:
>          Butter-reg. and mini
>           Caramel-reg. and mini
>          Mini-apple cinnamon& honey nut
>
>I stay away from all Quaker Oats products as I am very gluten
>sensative....hope this helps and if you have more questions be glad to help.
>
>Roz
>
>------------------------------
>
>Date:    Tue, 25 Feb 1997 08:51:22 EST
>From:    Laura Hopper <[log in to unmask]>
>Subject: Farm Cookbook
>
>Several people have mentioned the Farm cookbook or the Farm Vegetarian
>cookbook. Would you please post a little more information about this book,
such
>as the author or the full name? There are nine entries in Books In Print with
>Farm Cookbook in the title and my local library consortium doesn't seem to
have
>any of them.
>
>Thank you for the help.
>Laura Hopper
>
>Laura Hopper
>User Services Consultant
>Electronic Information Network
>
>phone: 622-6266
>
>------------------------------
>
>Date:    Wed, 26 Feb 1997 05:04:40 -0600
>From:    Dawn <[log in to unmask]>
>Subject: Re: Non-Dairy Cream Cheese
>
>>A company called Soyco makes a dairy free/casein free cream cheese
>>alternative...
>        Makes great dip too!  (Toffuti also makes a plain, french onion and
>herb version of soy cream cheese that can also be used this way).  All I do
>is add a little rice milk or soy milk and stir--until it gets to the right
>consistency.  NOTE:  shelf life can be a problem on these products though.
>I've been periodically using either of these products on and off over the
>past two years without incidence until just recently.  Bought a new
>container of cream cheese to make dip for New Years (I know soy sour cream
>is available too, but for some reason the health-food & grocery stores in my
>area rarely stock it).  Opened the container and it was FULL of mold.  Very
>unappetizing--glad to see recipes to make it for myself where I KNOW what is
>going into it. :-) :-) :-)
>
>------------------------------
>
>Date:    Wed, 26 Feb 1997 11:16:56 -0600
>From:    Rachele Shaw <[log in to unmask]>
>Subject: tofu; rice pudding
>
>>Anyone have a lactose free recipe for rice pudding? -
>
>I use Edensoy soymilk and my family loves the rice pudding (especially
>using vanilla flavored soymilk).
>
>
>>Regarding the recipes for cheesecake:  I have heard that it is unwise to
>>eat Tofu without cooking it.  Any comments on this?
>
>I have never heard this.  Tofu is soybean curd which means to make it the
>soymilk has to be heated and boiled and then some kind of solidifier is
>added (i.e. lemon juice, etc.) and then the curds form.  They are then
>separated from the liqiud which is called whey.  Since everything is cooked
>ahead i can't imagine any harm from fresh tofu.  The taste is rather bland
>by itself (although I like it) so most people do like to cook it since it
>takes on the flavor of whatever you cook it with.
>
>Rachele Shaw
>[log in to unmask]
>
>------------------------------
>
>Date:    Wed, 26 Feb 1997 21:56:20 -0500
>From:    [log in to unmask]
>Subject: Re: tofu cream cheese and cheesecake
>
>Tofu IS cooked.  You boil the beans to get the liquid which is "jelled" to
>make tofu.
>
>When served in menus it is usually cooked along with other items to give it
>the flavor of what it is served with.  Sometimes it is baked or fried to
>provide an interesting texture.
>
>In this case you want it plain, silky, not flavored or toughened.
>
>Patty (San Francisco)
>
>------------------------------
>
>End of NO-MILK Digest - 25 Feb 1997 to 26 Feb 1997
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>
>