2006

   Recipes from member’s private collection.  Brands are a suggestion for the Tidewater area.

 

Green Deviled Eggs

Hard boiled Eggs pealed and rinsed             French’s mustard to taste

Miracle Whip to taste                                     salt and pepper to taste

Green Food Coloring

           

Heard boil, peal and rinse eggs.  Slice length wise and remove the yokes.  Reserve whites. With a fork break up egg yokes mix with Miracle Whip, mustard, salt and pepper to taste and Green Food coloring . Add slowly to egg, don’t use to much, keep as firm as cake frosting. Fill egg holes with yoke mixture. Eggs must be consumed with in 3 days. 

 

Corn Pudding

2 eggs                                         1 can Green Giant Cream Style corn

½ cub of milk or subtitle               ½ c sugar

2 Tbs. cornstarch                         ¼ tsp Authentic foods vanilla powder

Mix all tighter and place in a 1 quart baking dish. Dot with butter and cook at 350° until brown. Delicious!!!

 

John’s Quick Chinese

1 ½ lb Hamburger                           2 c. onion coarsely chopped

2 c. celery coarsely chopped          1 4 oz. can of mushrooms(Giorgio)

Seasonings: Soy Sauce (a Choy, salt, pepper, Cornstarch (Argo)

Serve with steamed rice

Barely cover onions and celery in a 3 quart sauce pan with water, bring to a boil and simmer for about 15 minutes. Add salt, pepper and soy sauce to taste during the boiling process. Brown hamburger in a skillet and add hamburger and mushrooms to onion and celery. Heat the mixture and thicken with about 4 tbs. cornstarch. Prepare rice. Serve separately or combine rice and meat mixture.

 

Pumpkin Bread

Bette Hangmen’s Gluten Free Gourmet

1 c GF mixture (½ part tapioca flour, 2 parts white rice flour, 2/3 part potato flour)

2 eggs              ½ tsp. Xanthan gum               2/3 c canned pumpkin (Libby’s)

½  c sugar        ½ tsp.  Baking Soda                  ¼ c mayonnaise (Hellman’s)

½ tsp. salt         1½ tsp. pumpkin pie spice (McCormick)    1½ tsp. Baking Powder

 

Preheat oven to 350º. Grease an 8½” x 4½“ loaf pan. Combine flour, Xanthan gum, baking soda, baking powder, sugar, salt, and spice in mixing bowl. In another bowl, beat eggs. Add pumpkin and mayonnaise. Pour this into flour mixture. Stir all together well. Add pecans or dried fruit if used. Pour into prepared pan. Bake the bread for 1 hour.  

 

Crustless Pumpkin Pie

¾ c. Splenda              1 15 oz. can pumpkin(Libby’s)       1 T Butter or Margarine

1 can evaporated milk(Carnation)    2 extra large eggs     2 tsp vanilla(McCormick)

2½  tsp pumpkin spice mix(Durkee)          ½ c. Pamela’s pancake and baking mix

 

Mix all ingredients in blender for 1 ½ minutes. Spray Pam & pour into 10 ½ ‘ pie pan. Bake 350°  for 40 minutes. Then cool and refrigerate.

 

Harvest Pumpkin Quick Bread

1 Package of Gluten Free Pantry Harvest Pumpkin Quick Bread Mix                               2 eggs beaten                  1/3 c. oil                   1 c. whole milk

1 tsp. Vanilla (Nielsen Massey Gluten free)

 

Preheat oven to 350 º. Mix all ingredients and pour into a lightly oiled 9x5” loaf pan. Bake 45 to 50 minutes until tester comes out clean. Let stand 10 minutes and then turn out onto clean wire rack until cool.

 

Kroger Pickled Beats sliced

Refrigerate in can if you want them cool then Open and serve.

 

 

Baked Tomato Stew

2 cans tomatoes                 Gluten Free Bread crumbs            Rice Puffs

Dash of salt                          Sugar to taste

 

Grease pan with butter. Layer ingredients and bake until hot and brown in 350° oven.

 

Sylvan Border Lemon cake mix with Betty Crocker Coconut Pecan icing

And no Sugar Added Comstock Cherry pie filling on top

 

Pretzel Salad

2 c crushed Pretzels(Ener-g)        3 tsp. sugar                   ¾c. melted butter

Blend, pat into 13x9” pan and bake at 400º for 8 minutes. Cool.

 

1   8 oz. cream cheese           1 c. sugar                     1   8 oz. bowl of Cool Whip

 Cream sugar and cream cheese, mix in Cool Whip, spread gently over cooled pretzels, mix and chill.

 

Top layer 

1 large Strawberry Jello           2 c. boiling water         1 ½ qts. Strawberries

Add Jello to hot water. Add fresh strawberries and chill until syrup. Pour syrup over cream layer and cool until set. Serve.

 

Fresh Strawberries  to dip into Bakers Dipping Chocolate

Microwave baking chocolate then dip strawberries into chocolate and serve.

 

Gluten Free Rice Noodles

Rice Sticks (Zhong Shan)      Olive Oil                       Zucchini          Onions              Green Peppers                       Ground Turkey            GF Oregano to taste          

Prego Traditional Spaghetti Sauce

 

Cook rice noodles in boiling water according to directions. Dice vegetables and cook in pan with turkey until turkey is done. Add Oregano, and Prego to meat mixture and heat until boiling, serve.   

 

Sweet and Sour Broccoli Salad

2 bunches fresh broccoli, chopped       2/3 c. cheddar cheese, grated                 1 onion, chopped                                     4 to 5 pieces bacon, cooked & crumbled

1 c. mayonnaise                                   ¼ c. sugar or 4 or 5 packets Sweet ‘N Low

2 Tbs. vinegar                                       Salt and Pepper to taste

 

Mix all ingredients and chill several hours before serving.

 

Chicken Salad

3 stalks of celery, slices thin       1 can olives, chopped      1 med onion, diced

Mayonnaise (Kraft)                      2 tbs. mustard                     Sweet Pickle Relish                3 cans 12.5 oz. Chicken Brest, drained and shredded

 

Mix all ingredients together, mixing in pickles and mayonnaise to taste.  Put in a bowl lined with lettuce and serve.

 

Peanut Butter Oatmeal Raisin Squares

1 c. Quick oats(Old Wessex)         ¨÷.c. instant dry milk powder (Carnation)

1 tsp. baking soda                          4 packages Splenda          4 tsp vanilla(Kroger) 

¼ c. peanut butter(Jiff crunchy)      2 tsp. sugar                        2 tsp cinnamon

½ c. raisins (Crainson-Ocean Spray)                                        1 c skinned milk

 

Mixed together all ingredients. The mix will be spongy. Spray a 9x9”  pan  with Pam. Bake in pan for 20 minutes at 350º.

 

Chocolate Cake

1 ½ c Bob’s Red Mill All-Purpose GF baking flour          1 c. brown Sugar, Packed

1 tsp unsweetened cocoa (not Dutch)                            1 tsp baking soda

1 tsp xanthium gum                     ¾ tsp salt                    ½ c. milk

¨÷ c. butter, margarine or butter Crisco                           1 large egg

1 tsp. vanilla                                 ¾ c. warm coffee

 

Preheat oven at 350º and grease an 11x7” pan. Place all ingredients except coffee in a large bowl and blend with the electric mixer. Add coffee and mix until thoroughly blended. Pour into prepared pan. Bake for 30 to 35 minutes then cool.  Ice with Dunkin Hines creamy Homestyle Classic Chocolate icing.

 

Chocolate Cherry Chews Cookies

Betty Harman’s The Gluten Free Gourmet Cooks Fast and Healthy

1 c soy flour                          ½ c potato starch flour         ¼ c. cornstarch

½ tsp xanthium gum             ½ tsp baking soda                ¾ c. butter or margarine

1 c. granulated sugar             ½ c. brown sugar                 1 tsp. vanilla

2  Tbs. non-dairy liquid creamer    2 egg whites                 1 c toasted pecans

 1 c. dried cherries, chopped

 

Preheat oven to 350º. Lightly grease 2 cookie sheets. Combine flours, gum, and soda and set aside. In a large mixing bowl cream margarine, add the white and brown sugar, and beat until fluffy. Add the vanilla, milk or creamer, and eggs whites and beat well. Mix in the cocoa until incorporated. Fold in the flour mixture, add nuts and cherries (or apricots). Do not beat!  Drop by round teaspoonful onto the prepared cookie sheets. Bake 10 to 12 minutes. They may seem a little soft but this keeps them chewy. Wait a few seconds before remove them . Makes 5 dozen 2” cookies 

 

Stir Fry Cabbage

Cabbage, shredded        Bacon, diced       Canola oil     red pepper, diced       salt

  

Put oil in wok, stir in bacon, and cook until crisp. Take out the bacon and drain. Put in same pan cabbage, salt, and red pepper. Cook until the cabbage is wilted. Sprinkle with bacon and serve.

 

Crockpot Spanish Rice

1 Lb. Ground Chuck or Turkey             1 C. Raw Uncle Ben’s White Rice

1 Medium Onion, Chopped                  ½ to 1 C. Chopped Green Pepper

2 tsp. Spice Classics Chili Powder        1 16oz. can of Hunt’s NoSalt Tomatoes

2 8 oz. cans of Hunt’s NoSalt Tomato Sauce          1 C. Water

 

Brown the meat. Place all ingredients in a crockpot. Stir and Cook on High for 2.5 to 3 hours.

 

Roasted Winter Squash

3 Lbs. Butternut Squash, Acorn Squash, or Spaghetti Squash

1 Tbs. Butter or Margarine, Melted               ½ Tbs. Honey

¼ tsp. Salt                                                     ½ Tsp. Pepper

 

Remove stem from the Squash. Cut Squash in half and Remove the seeds. Cut each half into 4 wedges, and Place on an Aluminum Foil-lined jelly pan. (If using Spaghetti Squash, Only Cut into two wedges.) Stir together Butter and Honey until blended and Brush the Squash evenly with the mixture. Sprinkle with Salt& Pepper. Bake at 450 for 30 to 35 minutes or until tender, turning the pieces once. Cut the skins from the Squash wedges and discard.

 

Butternut Squash Bake

3 Lbs. Roasted Winter Squash (See Above Recipe)

¾ C. Egg Substitute                                          2 Tbs. Butter, Melted

2 Tbs. Frozen orange Juice Concentrate            2 Tbs. Honey

1/8 tsp. Salt                                                          Dash of Nutmeg

 

Toss together chopped Roasted Squash and remaining ingredients in a large bowl. Process mixture in batches, in a blender or food processor until smooth, stopping to scrape down the sides. Pour the mixture into a lightly greased 1 ½ quart baking dish. Bake at 350 degrees for 35 to 40 minutes or until the mixture is set.

 

Irish Stew

3 Lbs. Boneless Lamb Shoulder, Trimmed & cut into 1 inch pieces

1 ½ Tbs. Minced Fresh Parsley leaves          1 tsp. Dried Thyme, Crumbled

6 C. Chicken Broth              1 Large Onion, Finely Chopped

3 Lbs. Boiling Potatoes, peeled & Quartered

1 Lb. Carrots, peeled & Cut into ½ inch pieces

6 Stalks of Celery, trimmed & Ribs cut into ½ inch pieces

3 Tbs. Cornstarch                      ¼ Cup Vegetable Oil

 

In a 7 to 8 quart kettle, Simmer the lamb, Parsley, Thyme, Salt, and Pepper to taste in 4 cups of broth. Cover 1 ½ hours. To Lamb Mixture Add potatoes, onion, carrots, celery, and remaining 2 Cups of broth. Simmer with lid for 1 hour.

 

In a small bowl, whisk together flour and oil until smooth. Stir in to simmering stew until well incorporated. Simmer stew, uncovered, until it thickens, about 3 to 5 minutes. Season with Salt and Pepper and Serve.

 

 Dip

1  8 oz. cream cheese               1 can Gluten Free Hormel Chili with Beans

Shredded cheddar cheese

 

Spread cream cheese on bottom of bowl. Heat chili in pot then pour on cheese. Sprinkle with cheese and Serve with Doritos Scoops.

 

 

Pineapple – Nut Cake

 

 . 2 cup GF flour        ¾ cup liquid egg substitute or 3 eggs     1 tsp. chopped nuts (optional)

1 tsp. Egg Replacer (optional)              1 tsp vanilla                           ½ tsp. Xanthan Gum

1 ½ cup sugar           1 20 oz. can crushed pineapple (undrained)         2 tsp baking soda

 

Preheat oven to 350º. Spray 9”x13” pan with GF vegetable oil spray. In mixing bowl, blend together the flour, gum, Egg Replacer, sugar and baking soda. Add the eggs or egg subtitle, nuts, vanilla and pineapple. Beat with a spoon until liquid and dry ingredients are thoroughly combined. Sprinkle granulated sugar on top.  Pour into prepared pan and bake 45 minutes or until golden brown and the sides of the cake pull away from the pan. Serve warm or cold with whipped cream or cool whip.

 

Rice, Corn, and Spinach Casserole

 

10 oz. package frozen chopped spinach, partially thawed but not drained

1 ½  c. uncooked rice      *10 3/4 ounces canned cream of mushroom soup(Progresso)

4 ounces canned diced green chilies                                1 ½  c. water             

15 1/4 ounces canned whole kernel corn – drained          ½ tsp garlic powder

1 cup shredded sharp Cheddar cheese (optimal)              l c. Chopped mushrooms

 

In your crockpot, combine the undrained spinach, rice,  soup, water, chilies, corn, and garlic powder.  Mix well. Cover and cook on the high heat setting 2 to 2 1/4 hours,

or just until the rice is tender but not mushy. Sprinkle the cheese on top, cover, and cook 5 minutes longer, or until the cheese is melted. Serve immediately.

 *dairy free subitute:  ½ c. tofu and 1 small can mushrooms and ½ c. water 

 

MOM'S DEVILED HAM SPREAD

1 1/2 cups minced cooked ham (about 6 ounces)        ½ to 2 tsp. Texas Pete, or to taste,

Worcestershire sauce to taste                                       2 to 8 Tbs. mayonnaise (Kraft)

 

In a bowl stir together ham, hot sauce, Worcestershire sauce, just enough mayonnaise to bind ingredients, and salt and pepper to taste. Chill ham spread, covered, overnight.

Serve spread with GF crackers and/or GF toast points   Gourmet  February 1995

 

 

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Lemon Bars

1 package angle food mix (G F Pantry)        Powered sugar (Domino)

1 can 15.75 oz can lemon pie filling (lucky Leaf)

 

 Preheat oven to 350º. Stir the two ingredients TOGETHER WITH A SPATULA. Spoon into an ungreased 9x13” pan and bake 25 minutes. While still warm, Sprinkle powdered sugar on top.                              Lifeline CSA                   Jo Laslo

 

 

Meatloaf

 

2 lbs Ground Beef                      Plain Puff Rice cereal        Lipton onion soup Mix(dry)

Heinz cutup                                water         onion                 Green Bell Pepper

Salt

                                                                                                     Bev. Baker

Mix all ingredients. Shape into loaf pan. Bake 350º for 1 hour 15 minutes

 

Banana Bread

 

¨÷ c. oil                              1  tsp. Xanthan gum              ¨ø c brown sugar, packed

1½ tsp. cinnamon             2 large eggs                       1 ½ c mashed ripe bananas

1 tsp vanilla                       1 ¾ c. Bob’s red mill all purpose baking flour

½ c chopped walnuts         2 tsp. baking powder            ½ c raisins

 

Preheat oven 350º. Grease 9x5” nonstick pan. Mix in a bowl flour, Xanthan gum, salt, baking powder and cinnamon. Cream together oil, sugar, eggs and vanilla in large bowl with electric mixer. Add flour mixture to egg mixture alternating with mashed bananas. Beat until smooth Stir in nuts and raisins. Pour into pan. Bake 50 – 60 minute

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