2008
Gluten Free Recipes
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Recipes from members private collection. Brands are a suggestion for the Tidewater area .
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1/2 cup shortening Susan’s Dream flour Mix:
1/2 cup margarine 2 cups Amaranth flour
3/4 cup brown sugar 3 cups Sorghum flour
3/4 cup white sugar 2½ cup rice flour
2 eggs 1 cup bean Flour
2 cups gum drops, cut up 1/2c Quinoa Flour
2 teaspoon baking powder
2 cups GF flour Combine in plastic bag and shake. Makes 9 cups
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
2c. oatmeal
Cream shortening, margarine, and sugars. Add eggs and vanilla, mix well.
Add dry ingredients, mix well. Stir in oatmeal and gun drops. Drop by
spoonfuls on ungreased cookie sheets. Bake at 375 degrees for 10 minutes.
Ultimate Rice Crispy Treats
Susan’s Dream flour Mix:
1 cup granulated sugar 2 cups Amaranth flour
1 cup white corn syrup 3 cups Sorghum flour
1 1/2 cups peanut butter 2½ cup rice flour
5 cups puffed rice cereal 1 cup bean Flour
6 ounces chocolate chips 1/2c Quinoa Flour
6 ounces butterscotch chips
Bring sugar and corn syrup to a boil. Remove from the heat and put in
peanut butter and cereal. Stir together. Pat on cookie sheet to
approximately 3/4 inch. Let Cool. Melt chocolate chips and butterscotch
chips. Pour over cookies and let cool.
Spice Cookies
1 1/2 cup butter Susan’s Dream flour Mix
2 cups sugar 2 cups Amaranth flour
2 eggs 3 cups Sorghum flour
1/2 cup molasses 2½ cup rice flour
4 cups flour 2½ cup rice flour
8 teaspoons baking soda 1 cup bean Flour
2 teaspoons cinnamon 1/2c Quinoa Flour
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon salt
2 Tbs. orange peal
Cream butter and sugar in a mixing bowl. Add eggs and molasses, mixing
Well add orange peal. In a separate bowl, combine the flour, soda, salt and spices; sift together. Add the flour mixture to the creamed mixture and mix well.
Refrigerate for at least one hour or overnight. Shape into 1/2 inch
Balls and roll in additional sugar. Place 2 inches apart on ungreased
cookie sheet. Bake at 375 degrees for 6 to 8 minutes, or until edges begin to
brown.
Chunky Peanut Butter Cookies
1 c. sugar 2 eggs 1 c. Chunky Peanut Butter Smart Balance
Preheat oven 350°. Beat eggs, stir in sugar and peanut butter. I drop small teaspoons on ungreased cookie sheet. Bake 10 – 12 minutes. Cool before removing. Makes 2 ½ dozen
Quickest Peanut butter Cookies
2 c. sugar 2 eggs 2 c. Chunky Peanut Butter
2 tsp. vanilla 2 tsp baking soda
In a large bowl combine sugar and soda: stir in beaten eggs and vanilla. Add peanut butter and stir until combined into a stiff mixture. Form into balls about 1“ in diameter. Drop about every 3 “ onto a lightly greased cookie sheet. Bake 350° for 10-11 minutes or until bottom of cookies is golden brown. Let stand 1-2 minutes before transferring to wire rack. Store in airtight container. Makes 24 large to 70 small cookies.
Magical Peanut Butter cookies
1½c. Splenda 1 eggs 1 c. Chunky Peanut Butter or margarine 1 tsp. vanilla
Preheat oven 350°. Beat eggs, stir in Splenda and peanut butter and vanilla. Roll into balls pres down with fork. Sprinkle Splenda on top if desired. Bake for 12 minutes.
Praline Pecan Crunch
8 c. rice / corn crunch-Ems 2 c. pecans ½ c. light Kero syrup
½ c packed brown sugar 4 c, butter or margarine 1 tsp. vanilla
¼ tsp. baking soda
Heat oven 250°. Spray 9x13” pan. Combine cereal and pecans in large bowl. In large microwavable bowl combine sugar, corn syrup and butter. Stir, microwave on high 1 minute and 30 seconds until boiling. Stir in vanilla and soda over nix. Stir well. Pour over cereal to coat evenly. Bake 1 hour 5, stirring every 20 minutes. Spread on paper towels and cool completely.
Pamela’s Chocolate Chip Cookies
½ c butter or margarine 1 large egg ¼ c brown sugar 1 ½ c. Pamela’s mix or other GF mix ¼ c white sugar 1 tsp. vanilla
1 ½ c chocolate chips ½ c chopped nuts (optimal)
Cream butter and sugar add eggs and vanilla and beat together. Add chips and nuts. Place scoops (1 Tbs. ) size on greased baking sheets and bake 15 minutes at 350°
Coconut Macaroons
3 egg whites 1 c. sugar dash salt 1 tsp. vanilla 7 oz coconut
Beat egg whites with salt and vanilla until egg whites are stiff. Then add sugar to egg whites and beat until peaks are formed. Fold in coconut. Place spoonfuls on greased cookie sheets. Bake at 350° for 20 minutes then Cool.
Toffee Squares
1 c. butter Softened 1 c. brown sugar 1 egg yoke
1 tsp. vanilla 2 c. gluten free flour mix ½ tsp salt
6 oz semi sweet chocolate peaces (nestle ) ½ c fine chopped nuts
Cream butter and sugar until fluffy. Add egg, beat well. Add vanilla.Swift together flour mixture and salt, then add to creamed mixture, mix thoroughly. Spread in ungreased 10 x 15 “ pan and bake at 350° for 25 minutes. Remove from oven and sprinkle with chocolate chips. Put back in oven for 1-2 minutes to soften chocolate then spred chocolate evenly on top with knife. Sprinkle with nuts
Lasagna
Meat Tomato Sauce (diced) ½ c. green peppers
3 cloves garlic ½ c. onions Salt & pepper
¼ c green chilies ¼ c. mushrooms 1 can olives
1 ½ lbs. hamburger (97% fat free) ¼ cup butter 1 cup milk
2 Tbs. cornstarch GF lasagna noodles (TinKyada, pasta Joy)
Mozzarella cheese, sliced ham , slices
MEAT AND TOMATO SAUCE: Sauté the hamburger, onions, peppers, garlic green chilies, mushrooms and tomatoes and put to one side.
WHITE SAUCE: Blend butter, milk, cornstarch and heat until thicken and set to one side.
Cook noodles according to instructions.
Layer a little white sauce, noodles, meat and tomato sauce, with a few tbs. of white sauce, cheese and ham. Repeat until ending with a layer of noodles then white sauce with olives. Bake at 350º for 1 hour .
Home Made Beef Stew
1 to 2 lbs. Stew Meat 2 Tbs. Olive oil ¼ c Red Wine
2 stalks Celery 1 small onion 1 Tbs. rice Flour
2 c water and Bullion 2 Bay leaves 3 Potatoes
3 carrots 1/8 c fresh parsley or 2 tsp of dry parsley
Brown the meat in a little oil. Add spices, a few diced onions, a slash of wine, celery slices and simmer on the stove for an hour or more. An hour before serving add carrots slices, diced potatoes , sliced celery and diced onions. Cook until vegetables are soft. Thicken by adding rice flour to water then add to stew and cook until thickened.
Crockpot : Brown meat on stove with oil. Transfer to crockpot add spices, sliced carrots, large diced potatoes; more sliced celery, diced onions, red wine and 1 c water and bullion cook on high for 4 hours or low for 6 hours when done add 1 T of potato starch and water and stir to thicken. Serve
.
Hunter Style Chicken
4 tbs. olive oil 1 (3 pound) whole chicken, cut into pieces 6 slices bacon, diced 2 onions, chopped 1c. fresh sliced mushrooms 1 tbs. chopped fresh parsley 1 tbs. chopped fresh basil 1 tsp salt freshly ground black pepper 1 c. white wine 1 pound tomatoes, diced
Heat oil in a large skillet; brown chicken; remove. Add bacon and sauté over medium heat for about 2 minutes. .Add onions and mushrooms and continue to sauté until onions are translucent. Return chicken to skillet; sprinkle with parsley, basil, salt and pepper. Add wine and tomatoes. Cover and let simmer for 25 to 30 minutes, turning chicken once during cooking. Remove chicken from skillet and pour sauce over chicken.
Pineapple Noodle Kugel
1 box ( 1 lb ) Fettuccine (Notta Pasta) 1 stick (8 Tbsp) melted butter, divided
1 pt sour cream 1 lb small curd cottage cheese 1 cup sugar 6 eggs 1/2 tsp salt 1 can crushed pineapple in its own juice 1/2 tsp vanilla extract 1/4 cup cinnamon sugar
One 9” x 13” pan or two 8” x 8” pans
Preheat oven to 350 F (180 C), with rack in middle. Grease baking dish with one tablespoon of the melted butter. Cook pasta in a large pot according to instructions, watching times carefully. Pasta should be tender (not mushy) but slightly firm, al dente. Drain and quickly rinse in cold water. Drain again, return to pot and toss with 2 tablespoons of the melted butter. In a large bowl, beat the sour cream, cottage cheese, sugar, eggs, salt and remaining butter until smooth. Mix in the undrained pineapple and vanilla. Add pasta to bowl and mix well. Pour mixture into buttered baking dish, spreading evenly. Sprinkle top with the cinnamon sugar. Bake 60 to 65 minutes or until set (firm to the touch) and cooked through. Let kugel rest for 10 minutes before cutting. Serve warm
NOTE: New Gluten Free Recipe Web Site: Http://www.nottapasta.com
Jello Dessert
2 pks. (3 oz) sugar Free Jello 1 ½ c. Water or/and juice from canned fruit
1 ½ c, hot boiling water 1 15 oz can of Mandarin oranges
I cup whipped topping 1 cup GF marshmallows (miniature)
Dissolve Jello with boiling water. Add cold water or/and juice. Dissolve and let set. When set stir with folk and add I cup whipped topping and 1 cup marshmallows (miniature) and canned fruit. Set in refrigerator for at least 2 to 3 hours.
Baked Penne
Aidell”s sausage Penne pasta(Tinyada) mozzarella cheese
Ricotta cheese Oregano parsley
Dash of nutmeg salt and pepper onion, diced
Garlic, chopped
Cook noodles according to instructions. Combine ingredients and bake at 375º until hot and cheese melts.
Tamale Casserole
1 small chopped onion ½ medium green pepper 1 tbs. canola oil
¾ 1 lb package of ground turkey 1 8oz. can tomato sauce(Hunt’s) 1 c. skim milk
1 8 oz, can corn drained 1 ½ tsp. chili powder ½ c. cornmeal
2/4 c. Corbot light chunked cheese grated
Sauté onions, pepper and oil until onions are clear. Set aside. Brown turkey and pour off excess fat. Add all ingredients except cornmeal and stir well. Add cornmeal, stir well. Pour into greased 2 qt. casserole. Bake at 350º for 45 minutes covered. Uncover and bake another 20 minutes. Sprinkle with cheese and bake 5 minutes. Makes 4 or 5 servings
Bakin Ambrosia Cake
1 20 0z. Can crushed pineapple with juice 1 can mandarin orange with juice
1 pkg. cake mix (Sylvan Borders Farm) 1 stick butter or margarine
½ c. chopped pecans 1 c. coconut (bakers)
1 c. orange juice
Layer each of the above. Sprinkle the cake mix over first two fruits. Layer rest of the ingredients on top. Bake 350º for 20 minutes then 325º for 25 minutes .
Apple Walnut Cake
3 c. Gluten Free flour Mix 1 ¾ c. brown sugar 1 ½ tsp. xanthium gum
4 eggs 2 tsp vanilla flavoring 2 tsp. baking soda 2 tsp baking powder 2 cups finely chopped apples 1 tsp salt
2 tsp apple pie spice ¼ c. apple juice 2 tsp Egg Replacer
½ c walnuts 1 c Butter Flavored Crisco
Preheat oven to 350º. Grease the bunt pan or large round pan and dust with rice flour. In a medium bowl mix together flour, gum, salt, Baking soda, baking powder, apple pie spices and Egg Replacer. Set aside. In a bowl of your mixer, cream the Crisco and brown sugar. Beat in the eggs, one at a time. Add the flavoring and chopped apples into the batter and with a spoon, stir in the chopped nuts. Spoon into the bunt pan or large round pan and bake for 45 minutes to 1 hour. I used a prepared Dunkin’ Hines icing.
Israeli Charoset compote
1/2 pound dried raisins 1/2 pound dried apricots 1/2 pound pitted dates
2 cups water 1 tablespoon sweet red wine or red wine and 2 pks sweet and Low
1/4 to ½ cup chopped walnuts
Soak the raisins, apricots and dates in the water for an hour. Add the wine to the water-fruit mixture. Chop the mixture, a third at a time, in a blender or food processor for about a minute. Transfer the chopped fruits to a heavy saucepan and let simmer about 20 minutes over low heat until the fruit is cooked and the liquid absorbed. Remove from heat and cool, then mix in the chopped nuts.
Sara Nussbaum’s GF "Matzo"
1 cup potato starch 1/2 cup sweet rice flour 1/2 cup almond meal ½ c ground flaxseed meal pinch salt, garlic powder, onion powders 4 T olive oil 6T to 12 T water
mix all ingredients in bowl -texture should be like playdough - if too dry add small amount of extra water. Knead into ball and divide into 6 pieces. Take 1 piece and roll between 1 sheet of parchment paper (on bottom) and Ziploc bag (on top) - roll as thinly as possible - be patient - dough will tear easily if it does pinch together.
Prick dough all over with fork. Score with knife if you want to break into squares after baking. Bake at 400 degrees for 12-15 minutes, or until lightly browned. Makes about 5 7-inch matzo. Can double recipe. Thickness determines crispness.
Salmon spared
1 can salmon ½ package of cream cheese 1 t dill ½ t garlic powder
Mix all intergradient in a food processor. Serve cold
Susan’s onion GF cracker
1 cup potato starch **1/2 cup sweet rice flour ½ t salt *1 t onion powder 1/2 cup almond meal ½ c ground flaxseed meal pinch salt, garlic & onion powder,
4 T olive oil (4 T = ¼ c) 6T or 12 T water
mix all ingredients in bowl -texture should be like playdough - if too dry add small amount of extra water. Knead into ball and divide into 6 pieces. Take 1 piece and roll between 1 sheet of parchment paper (on bottom) and Ziploc bag (on top) - roll as thinly as possible (Thickness determines crispness).- be patient - dough will tear easily if it does pinch together .Make the cracker the size of the Ziploc bag. Prick dough all over with fork. Score with knife if you want to break into squares after baking. Bake at 400 degrees for 12-15 minutes, or until lightly browned. Makes about 5 7-inch cracker . Can double recipe. * You can use any herbs or combination of herbs. When using sweet herbs as cinnamon and nutmeg add a little sugar or sugar subtitle. **Sweet rice flour is used instead of gum to hold it together.
Tamale Pie
1 lb ground beef ½ c onion 1 can (4.5 Oz.) chopped green chilies 1 can(15 Oz.) tomato sauce 1 can 28 0z.0 diced tomatoes 1 can 11 oz. .Mexicorn 1 small can (2.25 ounces) sliced ripe olives 2 cloves garlic, minced 2 ½ teaspoons chili powder dash black pepper ¾ tsp .salt 1 cup grated or shredded Cheddar cheese
Crust: 3/4 cup yellow cornmeal 1/2 teaspoon salt 2 cups cold water 1/2 teaspoon chili powder 1 tablespoon butter or margarine 1/2 cup grated or shredded Cheddar cheese, for topping
Brown ground beef with onions; drain well. Add tomato sauce, tomatoes, corn, olives, garlic, salt, chili powder and black pepper. Heat to boiling; reduce heat and simmer, uncovered, for about 20 minutes, or until thickened. Add cheese; stir until cheese is melted. Set filling aside.
In a saucepan, combine cornmeal, salt, water and chili powder. Cook over medium heat, stirring constantly, until thick. Stir in butter. Spread half of the mixture into a baking dish, about 12”x8”x2”. Spoon filling over bottom crust; spoon remaining cornmeal mixture over filling. Bake at 375° for 45 minutes. If desired, sprinkle 1/2 cup cheese over the crust about 5 minutes before casserole is done. Serves 6.
French Fry Casserole
1 med. green pepper, chopped (1/2 c.) 3 tbsp. butter 1 tbsp. sweet rice flour
1/2 c. shredded American cheese (2 oz.) 1/4 tsp. pepper 1 1/4 c. milk
1 sm. carrot, shredded 1/2 of a 2-ounce jar ( tbsp. diced pimento, drained)
1 (20 oz.) pkg. frozen French fried crinkle cut potatoes
For sauce, in a large saucepan cook the green pepper in butter until tender. Stir in flour and pepper. Add milk all at once. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.
Add half of the shredded cheese, the shredded carrot, and the diced pimento to the saucepan, stirring until cheese melts. Stir the French fried potatoes into the saucepan. Transfer to a 10 x 6 x 2 inch baking dish. Cover and chill for 3 to 24 hours.
Before serving, bake, covered, in a 350 degree oven for 50 to 55 minutes or until potatoes are tender and mixture is heated through. Uncover and sprinkle with remaining shredded cheese. Bake, uncovered, about 3 minutes more or until cheese melts. Makes 6 servings.
Lemon Sheet Cake
4 large eggs 1 c. sugar 1 tsp. vanilla ¼ c oil
1 Tbs. grated lemon peal 2 Tbs lemon juice ¾ GF flour
½ Xanthan Gum eat for 5 minutes in mixer on high. Add remaining ingreadants and beat until smooth. Pour into 8x8 or 9x9 or 7x11 greased and dusted pan. Bake in preheated 375° oven for 25-35 minutes.
Peanut Butter Kisses
2 c Peanut butter 1 ½ c sugar 2 eggs, beaten 1 bag Hershey kisses
350° oven
Place Peanut butter in glass bowl, microwave 30 sec. to make mixing easer. Add sugar, then eggs. Scoop out by small melon baler. You can either place these balls on a cookie sheet or in mini muffin pans. Bake about 12 minutes, they will still look a little moist in the middle, but brown at edges. Place unwrapped Hershey kiss in the middle of cookie soon they come out of the oven. I unwrap my kisses while they are baking.. Then the hot cookie melts the kiss and they are great !
Low Fat Brownie Recipe
! GF Brownie Mix by Arrowhead Mills Subtle ½ c applesauce for the 2 eggs.
Au Gratin Potatoes and ham
1 au Gratin potatoes by Great Value(Wal-Mart) 2 c ham
Mix into prepared
Salad
1 box Jello, orange or lemon 2 c. Marshmallows 1 c. oranges
prepare Jello by instructions refrigerate until begging to jell then stir in marshmallows and oranges, drained. Continue to jell until hard.
Apple Marlene’s Cinnamon Streusel
Marlene’s Cinnamon Streusel and 1 can of Lucky Leaf Apple pie filling
Ambrosia
1 c chunk pineapple 1 c mandarin orange segments
1 ½ c seedless grapes 1 c miniature marshmallows
1 c flaked coconut ½ c nuts(Planters chopped
¾ c sour cream
Drain pineapple and oranges. Mix all then mix in sour cream. Chill
Fruit Salad
Marshmallows Black Seedless Grapes Cool Whip Orange slices, skin removed Cherries Canned or fresh Coconut
Cut in ½ and cut seed out if fresh. Mix everything together.
Hash
1 small sliced can of olives 1 can corn beef head of cabbage oil
Slice the cabbage. In a pan put 1 Tbs. oil and corn beef break apart then stir. Cook until heated. Stir in olives and cabbage. Cook until cabbage wilts
Baked Lasagna
Box of Brown Rice Lasagna Noodles Cottage Cheese
Italian Cheeses GF Spaghetti Sauce with Mushrooms & Green Peppers
Extra Sharp Cheese Ground
Quick Apple Crisp
For the Topping:
¾ Cup Sugar ¾ Cup GF Flour ½ Cup Butter
½ Tsp Salt A Few Shakes of Nutmeg ¼ Tsp Cinnamon
¼ Tsp Allspice
For the Filling:
6-8 Apples, Peeled, Cored, & Sliced 2 Tsp Lemon Juice
½ Tsp Cinnamon A Few Shakes of Nutmeg A Few Shakes of Allspice
Preheat the oven to 400oF. Grease a deep pie pan. Mix together the topping ingredients with 2 knives or a pastry blender until it resembles small peas or cornmeal.
Toss together the filling ingredients in a bowl. Pour into the pie pan. Sprinkle the topping evenly over the filling.
Bake for 35 minutes until the top is crisp. Serve warm with coconut milk ice cream or just plain. Since it’s fruit , it could be a good addition to any meal- even breakfast!
Cranberry Conserve
Makes: Approx. 5 cups.
4 Cups Raw Cranberries, Picked Over & Washed 1 ½ Cup Water
1 Cup Crushed Pineapple, Undrained 3 Cup Sugar
1 seedless
½ Cup Walnuts or Pecans, Chopped
In a large heavy saucepan, combine the cranberries and water. Bring to a boil over medium heat and simmer for 5 to 8 minutes or until berries pop and are tender. Stir in sugar, crushed pineapple, raisins, and chopped orange. Bring to a boil, reduce heat to a simmer for 20 minutes, stirring occasionally. Remove from heat and stir in nuts. Can in hot, sterilized jars or cool and store in refrigerator if conserve is to be used soon.
Festive Fudge
Prep Time: 10 minutes Cooking Time: 5 minutes Makes: Approx. 2 lbs
3 Cups (18 0z.) Semi-Sweet Chocolate Chips
1 can (14 oz) Sweetened Condensed Milk (NOT Evaporated Milk)
Dash of Salt 1 ½ Tsp. Vanilla Extract ½ to 1 Cup Chopped Nuts, Optional
In a heavy saucepan, over low heat, melt chips with milk and salt. Remove from heat, stir in nuts if desired and vanilla. Spread evenly onto wax paper or butter foil-lined 8” or 9” square pan.
Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares. Store covered in refrigerator.
Other Great Fudge Flavors:
Chocolate Peanut Butter Chip Glazed Fudge: Proceed as above, stir in ¾ Cup Peanut Butter Chips in place of nuts.
Glaze: Melt ½ Cup Peanut Butter chips with ½ Cup Whipping Cream. Stir until thick and smooth. Spread over fudge.
Marshmallow Fudge: Proceed as above, omit nuts and add 2 Tbsp. Butter to mixture. Fold in 2 Cups Miniature Marshmallows.
Pumpkin Bread or Pumpkin Muffins
3 ½ Cups of GF Flour 3 Cups Sugar ½ Tsp. Salt
2 Tsp. Baking Soda 1 Tsp. Cinnamon 1 Tsp. Nutmeg
1 Can (2 Cups) of Pumpkin 1 Cup Oil 2/3 Cup Water
4 Eggs
Sift together dry ingredients. Add pumpkin, oil, and water. Beat well. Add eggs one at a time, beating after each one. Pour into 2 large greased and floured pans or 4 small pans. Bake at 350oF for 40 minutes or 1 hour depending on your oven. It also freezes well for eating later.
Stuffing
1 loaf Kinnikinnick White Bread 1 Pan Cornbread
1 Cup Dried Cranberries 1 ½ Cup Onion, Finely Chopped
½ Cup Celery, Finely Chopped 2 Winesap Apples, cubed
1 lb. GF Breakfast Sausage 1 Tbs. Italian Herbs
1 Tbs. Poultry Seasonings Chicken Broth
Salt and Pepper to Taste
Cube package of bread and dry in oven at 200ºF for 15-20 minutes and crumble cornbread, combining and putting both in a baking pan. Add cranberry, onion. Celery, apples, and herbs and mix well.. Crumbled sausage and cook and add to bread mixture with any fat that is cooked out. Put in enough chicken broth in make wet. Add salt and pepper to taste. Bake at 350º for 30 minutes or until right constancy and vegetables are done.
Hot Chicken Salad
4 c. cooked chicken, diced 2 c. celery, Thinly sliced
½ c toasted sliced almonds ½ tsp salt
2 tsp. Shredded onion 1 c mayonnaise
2 tbs. Lemon juice
Combine and put into Pyrex dish. Sprinkle with cheddar cheese on top. Cover with crushed potato chips. Bake 25 min at 400°.
Chicken Salad
2 chicken breast cooked and cubed 2 cans of chicken
2 ribs of celery, finely chopped ¼ c chopped pecans
1 c. red and green grapes, halved 1 Tbsp. minced onion
1 ½ c. mayonnaise 1 Tbsp. Wine Vinegar
1 Tbsp. Balsamic Vinegar
Toss first 5 ingredients in a large bowl. Wisk together next 4 ingredients and pour over chicken mixture and toss.
Macaroni salad
1 cucumber(pealed and cut) 8 oz, gluten free macaroni(De Boles)
½ c apple cider vinegar (White House) 1 small chopped onion
1 chopped pepper
After cooking cool macaroni. Combine all ingredients and cool for several hours.
Old fashioned baked beans
Pork n Beans (gluten free bush) Mustard (French’s)
onion chopped Brown Sugar White Sugar
Cray’s apple syrup Molasses(Bur Rabbit) Catsup
Combine all ingredients and cook until sugar is milted and onio0n is tinder.
Carrots and Rutabagas
Carrots Rutabagas Butter Salt
Peal carrots and rutabagas slice and combine with water . Boil until soft. Combine in butter and salt. Mash and serve.
Potato Salad
Potatoes, cubed boiled eggs, cubed onion, chopped
Sweet relish, Heinz mayonnaise Salt and pepper
Paprika
Mix and eat
Turkey
Turkey Broth (from Turkey Breast) Sweet Rice Flour for thickining
Strawberrys and Whipped toping Fruit Salad
Marshmallows Black Grapes Orange
Cool Whip Cherries coconut
Combine and eat
Cornbeef and cabbage
1 can cornbeef cabbage.sliced
Stir fry together until beef is heated and cabbage is wilted.
Cole Slaw
Beverly Baker
Verdelli Coleslaw Mix(shredder cabbage and carrots) mayonnaise
Pickle relish juice
Mix ingredient well. Refrigerate until ready to serve.
Barbecue rub for chicken
Beverly Baker
6 Tbsp. Paprika 4 tsp. Garlic powder 4 tsp. Salt
2 tsp. Ground red pepper 2 tsp. Ground dry mustard 2 tsp. Sugar
Combine all ingredient in a jar with a tight fitting lid. Shake to combine before using. Store covered at room temperature. Makes about ¾ c.
Barbecue Pork
Beverly Baker
Pork Shoulder salt vinegar Ground red pepper
Ground dry mustard chili powder sugar Texas Pete hot sauce
Garlic powder(optical)
Slow cook pork shoulder in a little salt water till done.(crackpot or stove top)
Chop meat and heating in a skillet adding a little pork drippings to moisten. Pour in a little vinegar to taste. Combine remaining dry ingredient. Add hot sauce to taste. Heat thoroughly
Baked Lasagna
Box of Brown Rice Lasagna Noodles Cottage Cheese
Italian Cheeses GF Spaghetti Sauce with Mushrooms & Green Peppers
Extra Sharp Cheese Ground
Quick Apple Crisp
For the Topping:
¾ Cup Sugar ¾ Cup GF Flour ½ Cup Butter
½ Tsp Salt A Few Shakes of Nutmeg ¼ Tsp Cinnamon
¼ Tsp Allspice
For the Filling:
6-8 Apples, Peeled, Cored, & Sliced 2 Tsp Lemon Juice
½ Tsp Cinnamon A Few Shakes of Nutmeg A Few Shakes of Allspice
Preheat the oven to 400oF. Grease a deep pie pan. Mix together the topping ingredients with 2 knives or a pastry blender until it resembles small peas or cornmeal.
Toss together the filling ingredients in a bowl. Pour into the pie pan. Sprinkle the topping evenly over the filling.
Bake for 35 minutes until the top is crisp. Serve warm with coconut milk ice cream or just plain. Since it’s fruit , it could be a good addition to any meal- even breakfast!
Cranberry Conserve
Makes: Approx. 5 cups.
4 Cups Raw Cranberries, Picked Over & Washed 1 ½ Cup Water
1 Cup Crushed Pineapple, Undrained 3 Cup Sugar
1 seedless
½ Cup Walnuts or Pecans, Chopped
In a large heavy saucepan, combine the cranberries and water. Bring to a boil over medium heat and simmer for 5 to 8 minutes or until berries pop and are tender. Stir in sugar, crushed pineapple, raisins, and chopped orange. Bring to a boil, reduce heat to a simmer for 20 minutes, stirring occasionally. Remove from heat and stir in nuts. Can in hot, sterilized jars or cool and store in refrigerator if conserve is to be used soon.
Festive Fudge
Prep Time: 10 minutes Cooking Time: 5 minutes Makes: Approx. 2 lbs
3 Cups (18 0z.) Semi-Sweet Chocolate Chips
1 can (14 oz) Sweetened Condensed Milk (NOT Evaporated Milk)
Dash of Salt 1 ½ Tsp. Vanilla Extract ½ to 1 Cup Chopped Nuts, Optional
In a heavy saucepan, over low heat, melt chips with milk and salt. Remove from heat, stir in nuts if desired and vanilla. Spread evenly onto wax paper or butter foil-lined 8” or 9” square pan.
Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares. Store covered in refrigerator.
Other Great Fudge Flavors:
Chocolate Peanut Butter Chip Glazed Fudge: Proceed as above, stir in ¾ Cup Peanut Butter Chips in place of nuts.
Glaze: Melt ½ Cup Peanut Butter chips with ½ Cup Whipping Cream. Stir until thick and smooth. Spread over fudge.
Marshmallow Fudge: Proceed as above, omit nuts and add 2 Tbsp. Butter to mixture. Fold in 2 Cups Miniature Marshmallows.
Pumpkin Bread or Pumpkin Muffins
3 ½ Cups of GF Flour 3 Cups Sugar ½ Tsp. Salt
2 Tsp. Baking Soda 1 Tsp. Cinnamon 1 Tsp. Nutmeg
1 Can (2 Cups) of Pumpkin 1 Cup Oil 2/3 Cup Water
4 Eggs
Sift together dry ingredients. Add pumpkin, oil, and water. Beat well. Add eggs one at a time, beating after each one. Pour into 2 large greased and floured pans or 4 small pans. Bake at 350oF for 40 minutes or 1 hour depending on your oven. It also freezes well for eating later.
Stuffing
1 loaf Kinnikinnick White Bread 1 Pan Cornbread
1 Cup Dried Cranberries 1 ½ Cup Onion, Finely Chopped
½ Cup Celery, Finely Chopped 2 Winesap Apples, cubed
1 lb. GF Breakfast Sausage 1 Tbs. Italian Herbs
1 Tbs. Poultry Seasonings Chicken Broth
Salt and Pepper to Taste
Cube package of bread and dry in oven at 200ºF for 15-20 minutes and crumble cornbread, combining and putting both in a baking pan. Add cranberry, onion. Celery, apples, and herbs and mix well.. Crumbled sausage and cook and add to bread mixture with any fat that is cooked out. Put in enough chicken broth in make wet. Add salt and pepper to taste. Bake at 350º for 30 minutes or until right constancy and vegetables are done.
Hot Chicken Salad
4 c. cooked chicken, diced 2 c. celery, Thinly sliced
½ c toasted sliced almonds ½ tsp salt
2 tsp. Shredded onion 1 c mayonnaise
2 tbs. Lemon juice
Combine and put into Pyrex dish. Sprinkle with cheddar cheese on top. Cover with crushed potato chips. Bake 25 min at 400°.
Chicken Salad
2 chicken breast cooked and cubed 2 cans of chicken
2 ribs of celery, finely chopped ¼ c chopped pecans
1 c. red and green grapes, halved 1 Tbsp. minced onion
1 ½ c. mayonnaise 1 Tbsp. Wine Vinegar
1 Tbsp. Balsamic Vinegar
Toss first 5 ingredients in a large bowl. Wisk together next 4 ingredients and pour over chicken mixture and toss.
Macaroni salad
1 cucumber(pealed and cut) 8 oz, gluten free macaroni(De Boles)
½ c apple cider vinegar (White House) 1 small chopped onion
1 chopped pepper
After cooking cool macaroni. Combine all ingredients and cool for several hours.
Old fashioned baked beans
Pork n Beans (gluten free bush) Mustard (French’s)
onion chopped Brown Sugar White Sugar
Cray’s apple syrup Molasses(Bur Rabbit) Catsup
Combine all ingredients and cook until sugar is milted and onio0n is tinder.
Carrots and Rutabagas
Carrots Rutabagas Butter Salt
Peal carrots and rutabagas slice and combine with water . Boil until soft. Combine in butter and salt. Mash and serve.
Potato Salad
Potatoes, cubed boiled eggs, cubed onion, chopped
Sweet relish, Heinz mayonnaise Salt and pepper
Paprika
Mix and eat
Turkey
Turkey Broth (from Turkey Breast) Sweet Rice Flour for thickining
Strawberrys and Whipped toping Fruit Salad
Marshmallows Black Grapes Orange slices
Cool Whip Cherries coconut
Combine and eat
Cornbeef and cabbage
1 can cornbeef cabbage.sliced
Stir fry together until beef is heated and cabbage is wilted.
Cole Slaw
Beverly Baker
Verdelli Coleslaw Mix(shredder cabbage and carrots) mayonnaise
Pickle relish juice
Mix ingredient well. Refrigerate until ready to serve.
Barbecue rub for chicken
Beverly Baker
6 Tbsp. Paprika 4 tsp. Garlic powder 4 tsp. Salt
2 tsp. Ground red pepper 2 tsp. Ground dry mustard 2 tsp. Sugar
Combine all ingredient in a jar with a tight fitting lid. Shake to combine before using. Store covered at room temperature. Makes about ¾ c.
Barbecue Pork
Beverly Baker
Pork Shoulder salt vinegar Ground red pepper
Ground dry mustard chili powder sugar Texas Pete hot sauce
Garlic powder(optical)
Slow cook pork shoulder in a little salt water till done.(crackpot or stove top)
Chop meat and heating in a skillet adding a little pork drippings to moisten. Pour in a little vinegar to taste. Combine remaining dry ingredient. Add hot sauce to taste. Heat thoroughly
