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

Peanut Butter Cookies

2c. Sugar                                             2 tsp. GF Baking Soda                        2 eggs
2 tsp. Vanilla (Spicery Shoppe)            2c. Chunky peanut butter (Skippy)

In a large bowl combine sugar and soda: stir in beaten eggs and vanilla. Add peanut butter and combine into a stiff mixture. 
Form into balls about 1 inch. Drop onto cookie sheet with 3 inch spacing. Bakes at 350 for 10 to 11 minutes or until bottom 
of cookies are golden brown. Let stand 1-2 minutes before transferring to wire rack. Store in airtight container. 
Makes 24 large cookies or 50 small cookies.
 

Brazilian Salgado

12 Strips of fried bacon (Microwavable)
1 c. cheese [grated]                                       1/3 c. chopped onion

Combine and sprinkle over a greased baking dish.

2c. Milk              1c. Biscuit mix [Mrs. Robin’s]                       4 eggs                                 1/8 tea. Salt

Blend above ingredients in blender or food presser. Pore over bacon and cheese mixture.
Bake at 350 degrees for 40 minutes or until knife comes out clean.

Broccoli Casserole

2  - 5 oz. Cans Turkey in water [Hormel]    1# pkg. Chopped broccoli frozen [Green Giant] 
1# jar roasted Garlic Parmesan [Ragu]           ½ c. shredded Cheddar Cheese        GF Bread    Crumbs [optimal]

Layer broccoli in baking dish. Top with turkey or chicken add Ragu evenly over top.
Put on top cheese and bread chunks [optional]. Cover and bake at 350 degrees for 1 hour.
If desired, place under broiler until lightly brown.  It takes 10 minutes to prepare.

Festive Halloween Bean Salad

1 can white beans                                                2 cans black beans
2 cans peeled, chopped seeded tomatoes             1 large yellow pepper
¾  c. chopped onion                                             ¼ c. red wine vinegar
¾ c. GF salsa [home made best]                           2 Tbs. Cilantro
¼  tsp. Freshly ground pepper                               ½ tsp. salt

Mix salsa, wine vinegar and seasonings together and pure over the beans, tomatoes, pepper and onions.
 

Pumpkin Mousse

2 vanilla Instant pudding mixes[Jell-O]                     2 c. milk
1 large can pumpkin pie filling [Libby’s]                  1 c. Cool Whip

 Mix milk and pudding mix together whip them for 2 minutes. Mix into pudding 1 the pumpkin.
Then add 1 cup Cool Whip to mixture. Refrigerate until you serve the Mousse.
 

Easy Chicken Mozzarella Bake

1 c, Uncle Ben’s rice                                                                       2 c. hot water 
1 jar[14.5 oz.] or ½ jar[27.5 oz.] pasta Bake Sauce [Prego tomato, garlic & Basil]
1 envelope onion soup mix [Lipton]                                                  ¼ tsp black pepper
1 lb. Chicken breast    1 cup shredded mozzarella cheese [Soegento]

Set oven on 350 degrees to warm. Skin, bone, and cut chicken breast. Combine rice, water, baking sauce soup mix 
and pepper in 2-3 quart baking dish. Mix well. Place chicken in rice mixture.  Cover tightly with foil. Bake for 45 minutes. 
Remove foil. Sprinkle with cheese. Replace foil and let stand for 5 minutes or until cheese is melted.
 

Halloween Cake

Gluten-free Pantry’s Old Fashioned Cake & Cookie Mix                            4 eggs
12 Tsp. GF vanilla                                                                                        Duncan Hines creamy Home-style chocolate                                                                                                                                                                                                                                                                                                                                                                       Icing 
1 small can 100% orange juice concentrate                                                    ¾ c. orange juice 
 

Preheat oven to 350 degrees. Lightly oil cake pan.  Combine ingredients 
and beat with electric mixer.  Put in pan and cook for 30 to 50 minutes cool 
10 minutes. Ice with Chocolate   icing 
 

Brazilian Cheese Balls

½ c. vegetable oil                            ½ c. water                        1/3 c. milk
1 tsp. Salt                                        2 c. tapioca starch             2 eggs lightly beaten
1 c. hard cheese, grated

Boil the first 4 ingredients  until white foam appears. Add this hot mixture to 2 cups tapioca starch. Mix well with a wooden spoon and let rest 15 minutes. Mix in 2 eggs and about 1 cup grated hard cheese. You will get a gooey sticky mess. To form balls (about 38) or use a mini scoop. Bake on lightly greased cookie sheet at 350 ˚. About 20-30 minutes or until top begins to brown.

Quick Potato Bread

2 c. sweet potato, yam, or Irish potato flour                 1 tsp salt
1 tsp xanthium gum                                                       2 tsp GF baking powder [calumet]
2 tbs. Sugar                                                                    2 eggs large or x-large
1c. Of whole milk- soured with 1 tsp of vinegar             2 Tabs oil
     or 1 c buttermilk

Mix 1st 5 ingredients (dry) together and make a well in the bowl mixture, Add oil and eggs and soured milk. Mix until the lumps are broken up. Pour into greased loaf pan [8” x 4” x 2”} and bake 35 to 40 minutes at 350 degrees.

Pumpkin Bread

3 ½ c GF flour                              3 c. sugar                     ½ tsp salt
2 tsp baking soda                        1 tsp cinnamon             1 tps nutmeg
2 c [1 # can] pumpkin                  1 c oil                             2/3 c. water
4 eggs                                          1 c. chopped dates       1c chopped nuts

Sift tighter dry ingredients. Add pumpkin, oil and water. Beat well then add eggs and beat. If preferred add dates and nuts. Pour into 2 greased loaf pans and bake for 1 hour at 350 degrees. If using 2 muffin pans bake 40 minutes at 350 degrees.

Cranberry Orange Muffins
1 1/3 c GF flour mixture                   2 tsp baking powder                  ½ tsp salt
½  c. sugar                                           ½ c. orange juice                   2 eggs
5 tablespoons molasses or corn syrup                                         2 tsp grated orange peel
1 c. coarsely chopped cranberries
Preheat oven to 400 degrees. Spray muffin pans with oil. In a small boil combine flour, baking powder and salt. In a medium bowl mix orange juice, sugar, eggs, syrup and orange peel and mix thoroughly. Gradually add flour mixture to the liquid mixture until smooth. Fold in cranberries. Pour into muffin tins. Bake 400 degrees for 25 to 35 minutes.

Creamed Onions

Pearl Onions [whiten & purple]             1c milk                  1 Tbs. Cornstarch
2 Tabs. butter or margarine                      salt and pepper     1/3 c sharp brick cheese
Make white sauce: combine milk, cornstarch butter and salt and pepper. Cook until thickened. Use 2 cups. 
Combine cooked onions, white sauce and stir in cheddar cheese.

Corn Pudding

2 eggs                            1 can GF Green Giant Creamed style corn       ½ c. milk
½ c sugar                       ¼ tsp Authentic Foods vanilla powder            2 Tbs cornstarch

Mix all ingredients and place in a 1-quart baking dish. Dot with butter and cook at 350 degrees until brown.

Sweet Potato Casserole

3 c cooked mashed sweet potatoes         ½ c brown sugar [Domino]            1/3 c milk
2 beaten eggs                                          1 ½ tsp vanilla                                ½ salt
½ c milted margarine

Mix all ingredients well with mashed sweet potatoes. Pour into ungreased casserole.

Topping:  ½ c brown sugar                         1/3 c. flour [cornstarch] 
1 c. crushed pecans [planters]                      3 Tbs margarine milted [Flashmenns]

Mix all topping ingredients together well. Spread over top of casserole.  Bake at 350 degrees for 35 to 40 minutes. The top should be brown.
 

Sweet Potato Casserole
Glenda Tyler
4 large sweet potatoes, pealed and thickly sliced            4 tbs. Land o Lakes butter
1 tsp   Mc McCormick Cinnamon                                   ½ tsp freshly ground nutmeg 
1 ½ tsp. Mc McCormick vanilla flavoring                        3 large eggs, beaten
1 20 oz. Dole crushed pineapple                                      2/3 c. Sun Maid Raisins
1 c. Campfire miniature Marshmallows

Place potatoes in a large pot of water, bring to a boil: cook until fork tender; drain; mash. Add butter and spices and mix well. 
Allow mixture to cool slightly (so you don’t cook the eggs). Add eggs, mix thoroughly. Stir in pineapple and raisins. Gently stir in marshmallows. Preheat oven to 350 degrees. Spray two.8”by 10” Pyrex pans with GF Pam spray [or a large pan or several smaller ones] Bake 25-30 minutes, or until slightly dry on top {smaller pans take less cooking time]. Remove to cool. Cover with miniature marshmallows, if desired.

Broccoli Casserole

Texmati Brown Rice                                              Fresh mushrooms                  Fresh Broccoli
Glutino mushroom soup [see package]                  Milk                                        water
Gruyere Cheese                                                    Boar’s Head smoked Butter kase Cheese

Don’t measure, just mixed, and baked.

Carrots Lyonnaise
6 medium carrots                    3 medium onions, sliced              1 GF chicken bullion cube
¼ Tbs cornstarch                    ½ c. boiling water                       ¼ tsp salt
4 Tbs margarine or butter        Dash of pepper                          3/4 c. of water

Dissolve bouillon in boiling water: add carrots, cook 10 min. Melt butter in skillet, add onions, and cook for 15 minutes. Stir in cornstarch, salt, pepper: and water, bring to a boil: add carrots, simmer uncovered 10 minutes or until carrots are tender.

Fried Chicken

Chicken legs                          Gluten Free Pantry corn flakes                      eggs
Milk                                       dried parsley                                                salt
White pepper                          black pepper                                               pure peanut oil

Bread, fry then baked to finish cooking meat.

Penne With Turkey, Mushrooms and Capers

7 Tbs. Olive oil                  1 large onion, sliced                          4 Garlic cloves, chopped
1 ½ lbs shiitake  & portabella Mushrooms, stems trimmed, caps thickly sliced
½ tsp. Rosemary                 1 lb Turkey, 1 inch cubes or ground
Rice flour                             2-½ c. broth                                  ½ c. dry white wine or sherry flavoring
2 Tbs. Capers                     1 lb. GF rice penne pasta                ¼ c. parsley
Freshly grated Parmesan cheese from a block (optional)
 

Heat 2 Tbs in large pot over medium heat. Add onions and sauté until golden brown for 10 minutes. Transfer to medium bowl. Add 2 Tbs garlic and rosemary: sauté for 30 seconds then add mushrooms. Reduce heat to medium, cover and cook until mushrooms are soft and brown, stir often about 15 minutes. Transfer to bowl with onions.

Toss chicken in large bowl with enough GF flour to coat: shake off excess. Sprinkle with salt and pepper. Heat remaining 3 tbs. Oil in same pot over medium-high heat. Add chicken: sauté until no longer pink (or heated if cookie). Add 2 ½ cups broth, wine and capers deglaze pan. Add mushroom-onion mixture and simmer until chicken is done. Season to taste with salt and pepper.

Meanwhile cook pasta to alienate. Drain and add pasta to chicken toss. Add more broth if needed Put pasta in bowl. Serve, passing cheese separately. 

Ambrosia

Oranges and tangerines                        GF coconut

Peal, seed and slice oranges and tangerines. Layer tangerines coconut and oranges as desired.  Squeeze an orange over the last fruit layer. Make the last layer a light coconut layer so you see the fruit through the coconut layer. Refrigerate.

Easy Corn Salad

3  15-½ ounce. cans White corn[Mitchell’s]             1 large green onion
½ c. Italian dressing [Kraft Zesty]                             2 Sweet Roasted Peppers, diced [Vasic]
2 stalks of celery, diced                                            2 Tbs lemon juice

Combine all ingredients and chill.

Praline Pecan Crunch

8 c. rice/corn Crunch-Ems                         1 c. coarsely chopped pecans 
½ c. dark corn syrup [Karo]                       ½ c firmly packed brown sugar (Dixie Crystals) 4 Tbs. Butter [Land O’ Lakes]                   1 tsp GF vanilla
¼ tsp. Baking soda [Arm & Hammer] 
Heat oven to 250 degrees. Spray 13” by 9” baking pan with non-stick cooking spray. Combine cereal and pecans in pan, set aside.  In a large microwave able bowl, combine sugar, corn syrup, and butter. Microwave on High 1 minute 30 seconds. Stir. Microwave again for 30 seconds until boiling.  Stir vanilla and baking soda into mixture. Pore over cereal, stir to coat mixture evenly. Bake 1 hour, stirring every 20 minutes Spared on baking sheet and cool completely, brake into pieces. Store tightly covered. Makes 9 cups

Philadelphia Pumpkin Swirl Cheesecake

1 pkg. Healthy Choice rice Bran Crackers, Crushed          1 c. canned pumpkin [Libby]
½ c. finely chopped pecans                                                1 tsp. Vanilla [McCormick]
6 Tbs butter, melted                                                           3 eggs 
3 pkg. 8oz. Philadelphia Cream cheese, softened                1 tsp ground cinnamon [Durkee]
¼ tsp nutmeg [Spice Island]                                                1c. Sugar, divided
Dash ground cloves [Durkee]

Mix cracker crumbs, peanuts, and butter; press onto bottom and 2 inches up side of spring form pan. Beat cream cheese, ¾ cup of sugar and vanilla with electric mixer or medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Reserve 1-½ cups of plain batter. Stir remaining ¼ cup sugar, pumpkin and spices into remaining batter. Spoon ½ of the pumpkin batter over crust, top with spoonfuls of ½ of the reserved batter. Repeat layers. Cut through batters with knife several times for marble effect.
Bake at 325 degrees for 55 minutes or until center is almost set if using Silver Spring form pan. Or bake at 300 degrees for 55 minutes or until center is almost set if using a dark spring form pan. Loosen cake from sides of pan: cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Pumpkin Brownies

16 oz. Pumpkin [Libby’s]              4 whole eggs                   ¾ c. oil [Wesson Corn oil]
2 tsp. Vanilla [McCormick]              1 ½ c. Betty Hagmans GF flour mix
½ c. sweet rice flour                     1 tsp. Xanthium gum       2 tsp. Cinnamon [McCormick]
2 tsp baking powder [Rumford]     1 tsp pumpkin pie spice [McCormick]
½ tsp. Salt                                     2c. sugar

Preheat oven to 350 degrees. Mix pumpkin, eggs oil. and vanilla. Sift dry ingredients into another bowl. Gradually add dry ingredients to pumpkin and beat 2 minutes. Spread into a greased 15 by 10 by 1 baking pan. Bake 20 –25 minutes at 350 degrees.

Frosting:  6 Tbs. Soften margarine or butter              3 oz. Cream cheese [Philadelphia]
1 tsp vanilla [McCormick]                                           1 tsp. Milk
1/8 tsp. Salt                                                                2 tsp. Powder sugar [Domino]

Mix all ingredients but powder sugar. Gradually add sugar and mix well. Frost when brownies are cool. Store in refrigerator or wrap individually and freeze.

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