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2006
Recipes
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) ⅓.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
⅓
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
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
.
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
⅓
c. oil
1 tsp. Xanthan gum ⅔ 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 minutes.