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sa1937 last won the day on April 29 2013

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About sa1937

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  1. I'm glad the SCD diet worked for you. But please, there is NO CURE for celiac disease. If there was, there'd be hundreds, if not thousands, of us standing in line and all the celiac organizations would be shouting it from the rooftops. We need to remain gluten-free for life.

    Plain coffee is gluten-free unless flavorings have been added to it that are not and I've never heard of coffee having a protein in it similar to gluten. Perhaps you could provide a link to substantiate your point. That said, a number of celiacs do have a problem with coffee for one reason or another and choose not to drink it.

  2. Em, my GI doc has not suggested that I have a repeat endoscopy/biopsy so I haven't had to ponder that. I do have annual blood tests, which come back negative so obviously I'm doing something right.

    Going gluten-free is very doable and I agree that it's a pain in the butt...but once you get used to it, it becomes pretty easy. If you check the recipe section, you'll find that we eat very well. The only thing I really miss is the spontaneity of grabbing a fast bite to eat anywhere I choose.

  3. I don't know if you are familiar with this product. I grew up on a dairy farm & the product I have found most useful is called Bag Balm. It was used to treat cows udders from harsh winter weather. It comes in a green can, 10 oz. On the label is printed Dairy Association Co, Inc,Lyndonville,VT 05851. In the midwest it is readily available at stores that carry cattle, pet, horse products.

    Yes, I do have Bag Balm. A lot of gardners also use it. I also have CeraVe, which I like and which doesn't have the medicinal smell of Bag Balm.

  4. Marilyn, here's the recipe:

    Turkey Tetrazzini

    8 oz.spaghetti

    3 tbs. butter

    1 small onion, diced

    1/4 cup flour

    2-3/4 cups milk

    4 oz. mushroom stems and pieces, undrained

    1 tsp. chicken bouillon granules

    1/4 tsp. salt

    1/4 c. Parmesan cheese, grated

    White bread slices

    3 tbs. Butter

    2 cups cooked turkey, cubed

    In saucepot, cook spaghetti; drain; return to saucepot.

    Meanwhile, in 2 qt. saucepan over medium heat, melt butter and cook onion until tender. Stir in flour until blended. Gradually stir in milk, mushrooms with their liquid, bouillon and salt. Cook, stirring, until mixture is slightly thickened. Remove from heat; stir in cheese.

    Tear bread into small pieces to make 2 c. bread crumbs. In small saucepan over low heat, melt 3 T. butter; remove from heat; stir in bread crumbs.

    Add sauce mixture and turkey to spaghetti in saucepot; gently toss to mix well. Spoon mixture into a 2-1/2 qt. baking dish. Top with bread crumbs.

    Bake at 350° for 20 min. or until hot and bubbly.

    Serves 6

    Make sure all ingredients are gluten-free!

    Today I might be tempted to take shortcuts and use a jar of Classico Alfredo Sauce instead of making my own sauce...just because I'm lazy. :lol:

    Since I don't have a stash of leftover turkey, I might try this using cooked chicken breasts, fresh mushrooms and more Parmesan.

    You might also want to do a google search for turkey tetrazzini and will find a lot of options for making this.

  5. Hi Sylvia,

    I had a disastrous attempt with turkey tetrazzini several years ago, before going gluten-free. But I've always enjoyed your recipes and if you have one that has passed your tests, I'd love to see you post it.


    Marilyn, I have a recipe I'll dig out and post it. I haven't made it since I went gluten-free but I think the ingredients could easily be substituted to make it gluten-free. Now I'm hungry for it!!!

  6. I'm not a big fan of left overs, so I froze most of what was left over from Thanksgiving.

    According to what I've read, you can only freeze the left overs for a month, and that's going to be appoximately when we do our akkkkk CHRISTMAS turkey.

    I made tostados with refried black beans tonight, have done turkey hash.

    I do tend to pinch a penny, but I'm considering throwing it all out and starting new.

    Any suggestions?

    Marilyn, I freeze leftovers for over a month and they're fine (depending on what they are, of course)

    How about turkey tetrazzini made with gluten-free pasta or adding the leftover turkey to soup?

  7. There are so many blogs and Celiac sites praising Kraft for their labeling, giving us parents of newly diagnosised celiacs a false sense of assurance in their products. Only after going on their website did I see their ambiguous statement about not guaranteeing that their manufactures/ suppliers do not use gluten. Today we called and were told not to use any of their products with the terms natural and artificial colors and flavors, and spices. Seriously Kraft needs to step up and hold their suppliers accountable. So no, I will no longer by Kraft.

    Just curious, who did you call that told you not to use any Kraft products with those ingredients?

    Honestly, if you don't feel comfortable buying Kraft products, don't. Plain and simple. A lot of us do consume Kraft products without issue and trust them as far as their labeling is concerned.