- 10-21-2008 01:27 PM #1
Food Network Start Visits West Chester
Food Network Start Visits West Chester
By Mary
“Learning to keep powdered milk or canned evaporated milk on hand to cook with is one example of a way to save food dollars,” offered Lee. One of her three new books, “Sandra Lee Semi-Homemade: Money Saving Solutions for Meals in ...
West Chester Dish - http://www.wcdish.com/
- 10-21-2008 07:19 PM #2
Is canned or powdered milk really a money saver when most have milk in the fridge already, that statement confuses me? I guess if you don't like milk on its own that maybe it is cheaper than wasting it.
I think that these books will do well considering how many are trying to cook at home more, maybe these books will have less of the pricey pre-made ingredients.
MAC
- 10-21-2008 07:37 PM #3Crazy Ol' Southern Lady
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I keep canned or evaporated milk on hand because a lot of casseroles call for it and I think it's better in mashed potatoes than sweet milk. Don't like the powdered stuff!

Milk doesn't like me (Lactoman will visit me) and the DH doesn't drink it, so what milk I use is mainly for cooking and baking. I buy the box milk and keep it in the pantry, because with bottled milk I would end up wasting too much.Most of all, cook from the heart, and you’ll never be lonely when the dinner bell rings! - Chef Robert Irvin
- 10-21-2008 07:41 PM #4
I can totally understand that. I have a friend that is lactose intolerant cheddar cheese and milk do a number on him, you don't even want to be around him when he has eaten that stuff, he could clear a room!

I use milk for cereal and cooking the other half would drink a carton a day if I let him!
MAC
- 10-21-2008 07:55 PM #5Crazy Ol' Southern Lady
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What's weird is just plain sweet milk and vanilla ice cream is what I have to watch out for. Don't have a problem with ice cream as long as it isn't a vanilla base and has lots of stuff in it. No problem with cheese except the really good parm when it's freshly grated, and no problem with sour cream and yogurt as long as I don't over do it.
Most of all, cook from the heart, and you’ll never be lonely when the dinner bell rings! - Chef Robert Irvin
- 10-25-2008 12:05 PM #6
My mom makes mashed taters that way. I've always heard/seen people use sweet milk, cream, sour cream but never canned milk before.

I'm latose intolerant too.
Yogurt doesn't bother us because the bacteria eat most of the milk sugar.
Learned that from Alton.
I never knew why I could eat all of the yogurt I wanted and never had a problem.
Some cheeses are like that too. The more they are aged the less lactose in them. Buttermilk doesn't bother me, I'm guessing for the same reason.
A friend who shares the problem told me the less overall sugar in your system, the less likely digestion issues will occur. I don't know if that's true.
- 10-25-2008 04:15 PM #7Crazy Ol' Southern Lady
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I have a weird reaction to the freshly grated good parm. My lips puff up to where I look like I've had collagen injections in them. Makes me look like Mick Jagger or a fish!
The stuff in the green can doesn't do that. Most of all, cook from the heart, and you’ll never be lonely when the dinner bell rings! - Chef Robert Irvin
- 10-25-2008 05:53 PM #8
I don't think that is real cheese....just kidding.
BerryBaby
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- 10-25-2008 07:41 PM #9Crazy Ol' Southern Lady
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That's probably the reason I don't get "puffy lips."
Most of all, cook from the heart, and you’ll never be lonely when the dinner bell rings! - Chef Robert Irvin
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