menu planning and maple sugar

March 9, 2001

hi, i'm generally a lurker but today i got a link in the email to a

site called www.carolinarice.com . they have recipes and menu plans

and while not gfcf, at least you're working with rice and alot of

the other subs are easy to do. someone posted recently on getting

organized and if there were people out there to help, but if there

were, by the time you referenced the person, gave them your

preferences and started using the system, you might be able to

develop your own organizational plan. I personally like to make

doubles of everything, freeze and date half and pull it out two weeks

later. Menu planning sites like i mentioned above (try a search on

the web for menu planning and adapt theirs to safe recipes you know

and love). I also save recipes from the list and gfcf recipes and

have them all in a folder i made just for them. then I can cut and

paste them into menu plans on my own in Word 2000 (which i have not

done yet, but plan to do over spring and summer breaks). just

some 'food' for thought.

Oh, and maple sugar is maple syrup cooked down til the water is

evaporated. I have some Native American cookbooks that call for it

and i use brown sugar as a sub with no problem. Great place to find

gfcf recipes as most Native Americans did not use wheat or any kind

of dairy. Fry Bread is something the Native Americans started making

when they got sent to reservations and had to exist on government

rations, of which flour was one, but not the yeast to go with it.

katm0mdu

Recommended Posts