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Ciddings
Joined: 01 Feb 2006
Posts: 162
Location: Washington
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 Posted: Wed Feb 22, 2006 4:06 pm Post subject: |
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I can't wait for our Super Walmart to open up in April! It sounds like they are having more and more gluten free options available. They are so close and prices good too. 
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Connie
March 8 |
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Demo
Joined: 16 Nov 2005
Posts: 269
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| Posted: Wed Feb 22, 2006 4:10 pm Post subject: |
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| Ya. It says gluten free on the box. The Au Gratin are also. They are so quick and easy! |
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Torrey
Joined: 11 Apr 2005
Posts: 896
Location: Hawthorne, NJ
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| Posted: Wed Feb 22, 2006 4:13 pm Post subject: |
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Ah, we don't have any Wal-Marts anywhere near me...the last time I went to one was in college in the middle of Pennsylvania.
I'll have to stick with Peg's recipe and use a cream soup or similar base. 
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~Torrey
August 24, 1975
GF BD July 12, 2004 |
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Demo
Joined: 16 Nov 2005
Posts: 269
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| Posted: Wed Feb 22, 2006 4:18 pm Post subject: |
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| I'm sure Peg's are better Torrey! Thats hard to believe a Wal-Mart not being near. I thought they where everywhere. |
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ilovechocolate
Joined: 27 Aug 2007
Posts: 50
Location: long island
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| Posted: Wed Aug 29, 2007 10:49 am Post subject: Re: Scalloped Potatoes |
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Looks yummy! What kind of GF crackers do you buy, in general? I have only seen really thin crisps.
| aklap wrote: | My scalloped potatoes are pretty easy, I make them the way my mom all ways did..... with cream of mushroom soup (I am the queen of cream of mushroom soup! )
Scalloped Potatoes
8 to 10 medium potatoes-peeled and sliced thin
1 med onion-sliced thin
1/4 to 1/2 cup crushed gf crackers (any kind will do)
1 can Progresso cream of mushroom soup (it is GF)
cubed ham (however much you like)
Mix all together, pour into a prepared casserole dish and bake at 325 degrees for 1 to 1 1/2 hours. (the time is an estimate-I usually test them with a fork and stick my finger in middle to make sure they are hot all the way thru
Mom used Oscar Meyer Little Smokies in place of the ham. I am not sure if they are GF as I learned very early in our marriage that Al doesn't care for them.
As you can see I am not a very "by the book" cook. I do a lot by how things look and feel. But it seems to work as I haven't had too many complaints
Peg |
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isto
Joined: 30 Sep 2005
Posts: 1042
Location: OHIO
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| Posted: Mon Apr 28, 2008 7:33 am Post subject: Re: cream soup base |
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[quote="dkad"]Last summer I was at a craft fair where there was a Watkins dealer. She introduced me to Cream soup and sauce base that I really like. I have used it in place of a lot of my recipes that call for canned cream of whatever. If I need cream of celery I just add celery seeds. Cream of chicken I add a teaspooon of GF boulion.I have had really good results. There are a lot of Watkins dealers around and I believe some health food stores carry their products. Here is a web sit if you are interested. www.WatkinsOnline.com
[quote]
It looks like several of their soup bases are gf.
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