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Maybe there's hope for me yet if I keep trying smile

I do love my swiss knight! I'll mail order it if I can't find it in local stores smile


Lisa Shea, Low Carb and Video Games Editor
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I like pepperjack, feta on salads, and Happy Cow cheese that's found in the specialty cheese section - especially the garlic. I found out about the Happy Cow when I read an overview of the South Beach Diet. It's great on crackers.

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I think I tried Happy Cow thinking it was the Swiss Knight and was disappointed because it wasn't Swiss Knight. I should try it again and just enjoy it for what it is smile


Lisa Shea, Low Carb and Video Games Editor
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Lisa, some people are allergic to the molds in blue cheese, and the reaction you described sounds like it could be an allergic one - the red face part, especially. The fact that it tastes "wrong" to you (aka yucky) might just be that your body is saying "NOOOOOO! Don't do it!"

There is some research that suggests that distastes for certain foods may have to do with allergies or sensitivities to those foods.


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Vermont Extra Sharp (white) is my fave.

I dont really care for the yellow cheeses like some sharp cheeses come in nor do I care for the yellow American slices.

On food I love Mozzarella and Provolone and Land O' Lakes White American slices.

Last edited by Vance Wrestling and Crime; 02/16/09 07:54 AM.

Vance Rowe
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Vance I love cooking with Vermont Extra Sharp White, it melts so much better than the yellow cheddars, and just has a creamier flavor and texture.

I actually had a recipe on here somewhere using it, but I can't seem to find it - it must have been a few years ago.

Here it is again in case anyone is interested - it uses butternut squash instead of any pasta, since 2 of us in the family have had gastric bypass, and so many have diabetes! (BTW - I entered it into a cooking contest, that's why it has such specific instrucions - don't expect all my recipes to be this organized, LOL!)

Butternut Squash Au gratin recipe

Prep Time: 55 minutes
Cook Time: 40 minutes
Ingredients:
� � lb. portabella mushrooms � stems & gills removed, chopped
� 2 shallots, minced
� 3 cloves garlic, minced
� 1/2 lb. sharp, white cheddar, shredded
� 1 � TB (about 3 sprigs) fresh rosemary, chopped
� 1 � TB (about 4 large) sprigs thyme, chopped
� 1 lb. Butternut squash, peeled, seeded, halved, and cut into � in. slices (about 2 medium)
� 1 TB. Olive oil
� 1 tsp Kosher Salt divided
� 1/3 tsp White Pepper
� 1 Tbsp plus � Tbsp butter

Directions:
1. Preheat oven to 350
2. In large skillet melt 1 TB butter in olive oil.
3. Add shallots and garlic, saut� one minute.
4. Add mushrooms, � tsp kosher salt and 1/3 tsp white pepper. Saut� until mushrooms are slightly soft (about 2 min.)
5. add herbs. Saut� for 1 minute. Remove from heat.
6. Butter sides and bottom of 2.5 quart oval baking dish with � TB butter.
7. Layer 1/3 of squash in dish.
8. Sprinkle 1/8 tsp salt.
9. Layer 1/3 mushroom mixture
10. Layer 1/3 shredded cheese
11. Repeat layering 2 more times.
12. Pour 1 cup heavy whipping cream over top.
13. Cook uncovered for 40 min. or until squash is tender.


Last edited by Spirituality&SFFMoviesEd; 02/16/09 10:02 AM.

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I like most cheese EXCEPT for american and velvetta.
Blue cheese, feta, gouda, cheddar, provolone, mozzarella,


Dianne Walker

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Ooooo that sounds like a yummy recipe!

I wonder if I am allergic to blue cheese. Maybe I can eat a small dose under controlled circumstances and see what happens smile


Lisa Shea, Low Carb and Video Games Editor
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