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Kraft

Lisa

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Lisa Mentor
Lisa
Posted

Have a question for anyone who is more familiar with certain ingrediences than me.

I am making a quiche tonight for dinner. I have alot of Kraft "Natural Finely shredded chesse" in the fridge.

I know that Kraft will not hide but,......what is Cellulose Powder and Calsium Sulfate (added to prevent caking, and Natamycin)

Is this safe to use or should I do the shredding myself from block cheese?

Thanks for any help

Lisa

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KaitiUSA Enthusiast
KaitiUSA
Posted

Kraft is fine as long as it doesn't say otherwise.

Those things added to prevent caking are fine for us. I love the Kraft brand :D

Lisa Mentor
Lisa
Posted
  • Author

Cool Kaitie:

I'll save you a slice of quiche tonight. Thanks

Canadian Karen Community Regular
Canadian Karen
Posted

Can I have a piece too? :P

Karen

Lisa Mentor
Lisa
Posted
  • Author

Karen:

Wish that I might. Ya feeling better.?

Lisa Mentor
Lisa
Posted
  • Author

Kaitie - Karen:

The quiche was WONDERFUL tonight, I hope you both enjoyed it.

Actually, it was from Bette Hagman's cook book. I just traded the swiss cheese for Harvati Cheese, better I feel.

How would it work out for a site: " If you were invited out for a gluten free dinner, pot-luck dinner, what would you bring?"

That could be a new post, or am I taking time away from those that need immediate help?

What do you think?

Lisa B.

At another time, I am planning a wedding June 10 for my daughter, need help with things I can eat. (maybe just stick to the Champaign???)

Lisa Mentor
Lisa
Posted
  • Author
Karen:

Wish that I might.  Ya feeling better.?

<{POST_SNAPBACK}>

Soooo good, how did you like it?

If you don't get back to the site. Bette Hagmans Spinach Quiche. Mix it up and put it in the oven when the babes are ready for bed. Add a little red wine.....I will end with that.

Lisa

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KaitiUSA Enthusiast
KaitiUSA
Posted

Sounds like it was pretty good...I'll have to try some sometime.

lpellegr Collaborator
lpellegr
Posted

Speaking of quiche, the original Moosewood Cookbook has a cauliflower-cheese pie with a grated potato crust. Time-consuming to make, but the potato crust is dynamite for quiche. Grate enough potato for 2 cups, salt it and let it drain for 10 minutes. Mix with one egg and some grated onion and pat into a greased pie pan. Bake at 400 for 45 min then use as the base for your quiche. I know, this isn't what the topic was originally about, but all the quiche references made me hungry.

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