Broccoli Salad/Sundried Tomatoes/Bleu Cheese

[Guest guest]

Hi Susie - yes, I would definitely soak the sundried tomatoes overnight

in a nice olive oil. How cool you made your own! How did you do it -

with a food dehydrator? Do they work well?

 

Hi, Holly - Bleu cheese is a tough one - have you ever tried Fantastic

Foods soup mixes with Tofutti Better Than Sour Cream? They are *very*

dairy tasting. I only use the Garlic and Herb because it is the only

one that is gluten, dairy, AND corn free, and it makes a very pungent

dip. Perhaps you could strengthen it up even more (make it very thick

by using less sour cream and perhaps adding arrowroot of cornstarch) and

toss walnut pieces in it, since walnuts are traditionally served with

bleu cheese.

 

Is anyone else in the Northeast? Is this snowy weather a wonderful

holiday blessing or what? My kids are home and we are baking and having

a grand old time! Let it snow!

 

Love,

Heidi, mom to

Cal, 5, stomach of steel, and

Jake, 3, celiac, corn, dairy, pollen, dust mites

and wife to Jeff, super dad and hubby

living healthy and happy in Massachusetts

[Guest guest]

At 09:18 AM 11/27/02 -0500, Heidi wrote:

>Hi Susie - yes, I would definitely soak the sundried tomatoes overnight

>in a nice olive oil.

 

 

I plan to make the salad today, so will make sure the tomatoes are coated

well.

 

> How cool you made your own! How did you do it -

>with a food dehydrator? Do they work well?

 

 

Yes. It is great. I buy romas at the end of the season, wash and cut them

in half and put them in the dehydrator. It takes several days at 105

degrees for them to dehydrate. Then, I put them in freezer containers and

there they go.

 

Someone was asking about ranch dressing. There is a soy dill salad

dressing that is made by NaSoya that my children love. We used to eat it a

lot when we were still eating soy.

 

 

Susie

momma to Sarah Rose (May 9, 1995), Emily (April 8, 1998) and Anna (March

15, 2001)