Eliminating Dairy Ingredients

To eliminate dairy, read labels.  Some folks can eat a little--like me.  I can eat a small amount of butter, ghee, goat and sheep cheeses.  These are ingredients I watch for:

Acidophilus Milk Ammonium Caseinate Butter Butter Fat Butter Oil Butter Solids Buttermilk Buttermilk Powder Calcium Caseinate Casein Caseinate (in general) Cheese (All animal-based) Condensed Milk Cottage Cheese Cream Curds Custard Delactosed Whey Demineralized Whey Dry Milk Powder Dry Milk Solids Evaporated Milk

Ghee  Goat Milk Half & Half Hydrolyzed Casein Hydrolyzed Milk Protein Iron Caseinate Lactalbumin Lactoferrin Lactoglobulin Lactose Lactulose Low-Fat Milk Magnesium Caseinate Malted Milk Milk Milk Derivative Milk Fat Milk Powder Milk Protein Milk Solids Natural Butter Flavor Nonfat Milk

Nougat Paneer Potassium Caseinate Pudding Recaldent Rennet Casein Skim Milk Sodium Caseinate Sour Cream Sour Milk Solids Sweetened Condensed Milk Sweet Whey Whey Whey Powder Whey Protein Concentrate Whey Protein Hydrolysate Whipped Cream Whipped Topping Whole Milk Yogurt Zinc Caseinate

Caesar Salad

When I was in high school Home Ec class, I learned how to make Caesar salad.  So, since I was the oldest girl in the family and cooked dinner sometimes, often made our salads, I started giving my family the delicious and my favorite (still is) Caesar Salad.  I think everyone was happy to eat this delicious salad.  Below is the recipe that is closest to what I remember.

First wash and let dry the crispest greenest head of romaine.  While it dries (on paper towels) mix together:

Two eggs (coddled 1 minute)

1 large clove garlic, chopped finely

Juice of one squeezed lemon

3/4 C. olive oil

salt and pepper

Dairy-free Parmesan and wheat-free croutons

Mix well and toss over bite size torn greens.  Sprinkle with soy cheese Parmesan and serve with anchovies (optional) & croutons (wheat-free of course.)

Note:  I can't remember the exact ingredient quantities for this recipe.  But I think this is close.  They now suggest coddling the eggs--we never did this 30 years ago. Also cheeses that are aged longer have less lactose, so some cheeses are tolerable in some lactose-free folks.  For me, I can eat a little reg. Parmesan.

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