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Posted on: Wed, 01/26/2005 - 6:08am
becca's picture
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Joined: 05/22/2001 - 09:00

I use LOL butter and have for years. I also do get Cabot or Roche Bros(cabot makes it for them) here in MA).
Since hearing about Cabot, I do get it most often nowadays, because I like supporting the smaller, local business, on top of feeling more reassured about allergens.
However, I do use any of these: LOL, Cabot, Roche Bros, or Stop and Shop if it is all I can get, or if it is on super sale at baking season. I consider butter a low risk, for some resaon, sort of like a gallon of milk. Maybe I am being ignorant. I don't know. I feel like some simple, single ingredient things are a low risk, where they are made in huge quantities all at once. becca

Posted on: Wed, 01/26/2005 - 9:39am
krasota's picture
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Joined: 04/24/2000 - 09:00

Ah, I see I never bothered to reply to a couple.
I make scalloped potatoes by parboiling sliced potatoes. I then drain 'em and toss them into a casserole dish. I butter them and pour a cheese sauce made from cheese, milk, and cornstarch over them. I usually add dry mustard powder and other tasty things (mushrooms if hubby isn't eating the dish).
As for where I bought cheese in Indiana . . . I have no idea. It could have been a Kroger in Henry County, a Marsh in Delaware/Henry/Marion Counties, or a Kroger or Meijer in Elkhart County. I only go back to visit family these days. Wild Oats would also be worth checking. And Kroger's select line of cheese is made by some company which starts with C--I can't remember for sure, but I think it *might* be Cabot. I know it's *not* Cracker Barrell.
ygg

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