2007 recipes

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Recipes from members private collection. Brands are a suggestion for the Tidewater area

Gum Drop Cookies

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 box 2c diced ham and bake.

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 Turkey

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 400^oF. 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 Orange, Chopped (Including Rind) ½ cup Light Raisins

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 350^oF 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 Gravy

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

Baked Lasagna

Box of Brown Rice Lasagna Noodles Cottage Cheese

Italian Cheeses GF Spaghetti Sauce with Mushrooms & Green Peppers

Extra Sharp Cheese Ground Turkey

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 400^oF. 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 Orange, Chopped (Including Rind) ½ cup Light Raisins

½ Cup Walnuts or Pecans, Chopped

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

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

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 Gravy

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

2008

Amy’s Cheese or Spinach Pizza with Rice Crust

Monastery Cheese

Gouda Cheese made by the Nuns at “Our Lady of the Angels” Monastery in Corzet, Virginia. Next availability to pick up or ship will

be March or April.

Fast Football Franks

1 c. Heinz Ketchup 1 lb. GF cocktail franks

1-2 Tbs. Chopped Jalapeňo peppers ½ c. grape jelly

1 can 8 oz. Undrained crushed pineapple, in juice

Combine ketchup, pineapple, grape jelly and peppers. Cook over medium heat, stirring until jelly is melted. Stir in cocktail franks. Heat. Serve warm with toothpicks. Makes 12-15 servings.

Hormel Chili Cheese Dip

1 can Hormel Chili with Beans 2 c. Cheddar cheese or Velveta

Combine then cook until heated and cheese melts about 5 minutes, stir occasionally.

Sweets:

Toll House Cookies

1 ½ c Featherlight Mix 1 tsp. Baking powder

½ c. sorghum flour 1 tsp. Salt

½ tsp. xanthan gum 2 tsp. Vanilla

1 c. Crisco 1 c. chopped walnuts or pecans

½ c. white sugar ½ c. brown sugar

1 12 oz package semisweet chocolate chips 2 eggs

Preheat oven to 375°F. Have ready two cookie sheets covered in brown baking paper.

In a medium bowl, blend the flour, sorghum flour, gum, baking powder, and salt. Set aside. In the bowl of your mixer, cream Margarine, Crisco, both sugars and vanilla and each egg at a time. Add the dry ingredients and beat well. Add in chips and nuts.

Spoon the dough onto the cookie sheets using a teaspoon or small Ice cream scoop about 3 inches apart. Bake for 10 to 15 minutes for firm cookies. Cool slightly before removing from the sheets. Makes 5 ½ dozen 2” cookies.

Lemon Pudding Cookies

2 ¼ c. Gluten Free flour Mix ¾ c. white sugar

2 tsp. xanthan gum ¾ c. brown sugar

1 tsp. Baking soda 2 tsp. vanilla

2 eggs 1 c. Crisco 1 box of lemon pudding mix

1 Tbps. Fresh lemon juice, or 1 tsp. Lemon extract

Combine Crisco and sugars and cream. Add Vanilla and pudding to Crisco Mixture. Beat into Crisco Mixture the eggs. Mix together Gluten free flour, baking soda, and xanthan gum. Mix flour mixture and Crisco Mixture. Roll in to balls or scoop up with a small ice cream scoop and flatten with a fork. Bake on a greased cookie sheet approximately 15 to 20 minutes at 350°F. They freeze well.

Variations: use no lemon juice or extract.

Chocolate Vanilla Chip Cookies: Use chocolate pudding mix instead of lemon pudding

Use ¾ c. white sugar and no brown sugar.

Use 1 c. vanilla chips.

Butterscotch Cookies: Use butterscotch pudding mix instead of lemon pudding.

Use ¾ c. brown sugar.

Chocolate Peanut Butter Chip Cookies: Use devil’s food pudding mix instead of lemon

Use 1 c. peanut butter chips.

Crispy Rice Snacks

¼ c. chunky peanut butter ½ c. honey

½ c. chopped nuts ½ tsp. Vanilla extract

½ tsp. Cinnamon 2 c. Erewhon Crispy Brown Rice Cereal

Mix peanut butter, honey, nuts, Vanilla and cinnamon together in a bowl. Add cereal and stir gently until cereal is well coated. Place a dish of water near the bowl. Using wet hands, form mixture into walnut size balls place them on a lightly oiled dish or on waxed paper. For variety, try rolling Erewhon Crispy Snacks in coconut, chopped nuts or sesame seed. Also, try adding your favorite dried fruit to the mixture. Makes approximately two dozen.

Quickest Peanut Butter cookies:

2 c. sugar 2 eggs 2 tsp. G.F. vanilla

2 tsp. Baking soda 2 c. chunky G.F. peanut butter

In a large bowl combine sugar and soda. Stir in eggs and vanilla. Add peanut butter and stir until combined into a stiff mixture. Form into balls about 1 inch in diameter. Drop about every 3 inches onto a lightly greased cookie sheet. Bake at 350°F for 10-11 minutes or until bottom of cookies is golden brown. Let stand before transferring to wire rack. Store in airtight container. Makes 24 large to 70 small cookies.

Pamela’s Chocolate Chip Cookies

½ c. butter 1 egg 1 tsp. Vanilla

1 ½ c. Pamela’s G.F. Mix ½ c. semi sweet chocolate chips

½ c. chopped Walnuts ¼ c. white sugar ¼ c. light brown sugar

Makes about 20 cookies. Cream butter and sugar, then add eggs and Vanilla and beat together. Add GF flour mix, chips and nuts then mix thoroughly. Place scoops of dough (1 tbs. size) on a lightly greased cookie sheet. Flatten with a fork or spatula. Bake in a preheated 350°F oven for about 15 minutes. Let cookies cool slightly and use a spatula to remove from cookie sheet.

Monster Cookies:

¼ c. margarine, softened 1 ¼ tsp. Baking soda ¾ c. sugar

3 c. GF oatmeal ¾ c. brown sugar 1 c. chocolate chips

2 eggs ½ c. chopped walnuts 1 c. Jiff peanut butter

Preheat oven 350°F. Beat butter and sugar until creamy. Add eggs and baking soda. Mix well. Add peanut butter. Stir in chocolate chips, oatmeal, and nuts. Place teaspoon full of dough on slightly greased cookie sheet about 2“ apart. Bake 10-12 min. until slightly browned.

Coconut Macaroons:

3 egg whites ½ Tsp. Vanilla Dash of salt

1 c. sugar 7 oz. Flaked coconut

Grease a cookie sheet. Beat egg whites, vanilla and salt until soft peaks form. Gradually add sugar beating until stiff peaks form. Fold in coconut. Drop form a teaspoon 1 ½ “ apart onto a greased cookie sheet. Bake in a 325°F oven about 20 minutes. Cool on a wire rack. Makes 30-45 cookies.

Pralines Pecan Crunch:

8 c. rice/ corn crunch-ens cereal 1 ½ c. pecans

½ c. light Karo syrup ½ c. firmly packed brown sugar

4 Tbs. Margarine or butter 1 tsp. Vanilla

¼ tsp. Baking soda

Heat oven to 250°F. Spray a 9x10” baking pan with non-stick cooking spray. Combine cereal and pecans in a large bowl. Set aside. In a microwave bowl, combine sugar, corn syrup and butter. Microwave on High for 1 minute. Microwave again for 30 seconds or until boiling. Stir in vanilla and baking soda. Mix well. Pour over cereal. Mix well. Coat mixture evenly. Bake 1 hour, stirring every 20 minutes. Spread on baking sheet to cool completely. Break into pieces.

Donut Holes:

1 teaspoon cinnamon 2 C. Quick Mix ¼ teaspoon nutmeg 1/2 cup sugar 2 Tbsp. cocoa powder (if desired) 1 egg or 2 egg whites 1 tablespoon oil ! cup sparkling water 2 tsp. vanilla extract

Beat egg and add vanilla, oil and water, then mix together and add Quick Mix, sugar and spices. Fry in a skillet at 370ºF-380ºF. Drop by tablespoons or small ice-cream scoop as donut holes, about 6 at a time so as to maintain the temperature. Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to the depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry doughnut holes in 2 batches until golden brown, turning once, about 2 minutes. Using slotted spoon, transfer to paper towels. Fry doughnuts, 3 or 4 at a time, until golden brown, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels. Cool doughnuts and doughnut holes completely. .Decorate with one of the following methods.

Baking Method: Fill mini-muffin tins 2/3 full. You should have enough batter to fill and bake 48 muffins. Bake at 375°F degrees around 10 minutes, or until a toothpick inserted in the middle of a donut hole comes out clean. Remove from pan and cool on wire rack for 10 minutes.

Quick mix:

4 c. GF Flour Mix (usually I use Betty Hagmond’s Featherweight Mix, any will do)

1 c Buttermilk powder (or optinal) ¼ c. sugar 1 ½ tsp. salt 2 Tbs. Baking powder

2 tsp. Egg replacer 1 Tbs. baking soda 2 tsp. gum

Key Lime Pie (Dietetic)

1 cup graham cracker crumbs 3 tablespoons melted margarine
2 tablespoons Spoonful NutraSweet or 9-1 gram packets equal sweetener 1 3/4 cups skim milk

1 (1/4-ounce) envelope unflavored gelatin 1/3 to 1/2 cup key lime juice
1 (8-ounce) package reduced-fat cream cheese, softened

3 1/2 teaspoons NutraSweet sweetener Green food coloring
Lime slices, raspberries and fresh mint sprigs, for garnish (optional)

1. Combine graham cracker crumbs, margarine and 1 tablespoons NutraSweet   in bottom of 7-inch spring form pan; pat evenly on bottom and 1/2-inch up side of pan.
2. Sprinkle gelatin over 1/2 cup milk in small saucepan; let stand 2 to 3 minutes. Cook over low heat, stirring constantly, until gelatin is dissolved. Beat cream cheese in small bowl until fluffy; beat in remaining 1 1/4 cups milk and gelatin mixture. Mix in lime juice and 3 1/2 teaspoons Equal or 12 packets Equal sweetener or 1/2 cup Equal Spoonful . Refrigerate pie until set, about 2 hours.
3. To serve, loosen side of pie from pan with small spatula and remove side of pan. Place pie on serving plate, garnish with lime slices, raspberries and mint, if desired.    Makes 8 servings.

Suggestions for graham crackers :

http://www.josefsglutenfree.com/index.html (We used)

Kinnikinnick sells cookie crumbs

Kinnikinnick 7 layer bar cookies

kinninick graham cracker crust

kinnikinnick k-kritter cookies or midel's arrowroot cookies

gluten-free ginger snaps

http://www.thegrainlessbaker.com/

Crushed Gluten Free corn flakes, with some cinnamon and sugar added make great crumbs,

Miss Roben's Mock Gluten-Free Graham Cracker Mix

Graham Crackers, Rice Bran, Original, 7.5 oz. And Other products by Health Valley

Graham Crackers (Gluten-Free)

1 cup gluten-free flour mix*                  ¾ tsp xanthan gum
1 cup brown rice flour                           ½ tsp baking soda
¼ cup soy or quinoa flour                     ½ tsp salt
½ cup packed brown sugar                  7 tbsp chilled butter-cut into pieces
1 ¾ teaspoons cinnamon                     3 to 4 tbsp cold water
1 tsp baking powder                             3 tbsp honey
1 tsp vanilla

Mix together flours, brown sugar, cinnamon, powder, soda, xanthan gum, and salt. Using your fingers, work the butter into the dry ingredients. Stir in 3 tablespoons, honey and vanilla. If dry add a bit more water (1 tablespoon at a time). Gather into a soft ball sized ball and refrigerate at least one hour (I usually leave it overnight, covered).

Roll out to 1/8 to ¼ inch thick (I use parchment paper), cut into squares, prick lightly with fork and sprinkle with cinnamon sugar before baking. (I skip the last step if we are going to frost them).

Bake at 325F for 12-15 minutes.

* The G.F. flour mixture is made up with (Bette Hagmans Four Flour Mix ) Garfava Bean Flour 2/3 part Sorghum Flour 1/3 part
Cornstarch 1 part Tapioca Flour 1 part Or use any commercial brand of gluten free flour.

Recipe for gluten free graham crust (alternative)
1 1/2 cups G.F. flour *                                         1/2 cup margarine (melted)
1/2 cup brown sugar                                            1/2 cup chopped nuts

Mix ingredients and spread evenly but lightly in a 9" z 13" baking pan
Bake at 350 for 10 minutes
Stir until well crumbled, return to oven and bake 10 minutes more until browned evenly
Cool and use as a base for any desserts calling for a graham wafer base.
Hint: Double the recipe and store the rest for future use.
*The G.F. flour mixture is made up with
6 cups of sweet rice flour          2 cups tapioca flour         1 cup potato starch flour
Or use any commercial brand of gluten free flour.

Corned Beef Cream Cheese Dip Recipe

½ pound deli corned beef 1 teaspoon Worcestershire sauce 1 - 8 ounce package of cream cheese ¼ cup Green onions, diced

4 slices Swiss cheese toasts or tortilla chips

Dice corned beef into ½ inch squares. Mix beef together with cream cheese and onions. Spread in glass baking dish and top with Swiss Cheese. Bake at 350 for 20 minutes until cheese is golden. Serve on toasts or tortilla chips for dipping

Sunflower Cookies

1 c. Sun Butter (or any nut butter) 1 c. sugar 1 egg Mix all ingredients together Put in preheated oven for 10 min. at 350°

Spinach Broccoli Bake

1 pkg. Picksweet Chopped Spinach 1 pkg. Picksweet Chopped Broccoli Mushroom White sauce (instead of Mushroom soup) ¼ tsp salt

½ c. of mayonnaise 1 well beaten egg ½ tsp ¼ tsp of garlic powder

Sauce: ¼ c. melted butter or Margarine 2 c. milk or soy milk 3 rounded tbsp. of cornstarch or sweet rice flour 2 tbsp chopped onion 2 tbsp chopped celery ½ c mushrooms Season to taste Combine and cook until thick

Casserole: Place frozen spinach in container and cover with water. Place on stove top and bring to a boil. Boil for 3 min., reduce heat, cover and simmer for 4 min. and drain. Place frozen broccoli in container and cover with water. Place on stove top and bring to a boil. Boil for 3 min. and drain. In a large mixing bowl, combine white sauce, Mayonnaise, egg, pepper, salt and garlic powder. Add cooked broccoli and cooked spinach Mix well. Pour mixture in a greased 2 qt. casserole. Bake at 350° for 45 min. or until firm.

Socca [French Provencal Savory Chickpea Pancake]

Adapted from a recipe by Mark Bittman of the New York Times.

1 cup chickpea flour 1/2 teaspoon salt 1/2 teaspoon pepper 1 cup warm water 3 tablespoons olive oil
1/2 medium onion, thinly sliced 1/2 tablespoon minced fresh rosemary leaves

Place heavy (preferably cast-iron) skillet in oven and preheat to 450 F.
In a large bowl, sift chickpea flour, pepper and salt together. After sifting, add rosemary leaves if desired.
Whisk in warm water and 2 tbsp olive oil.
Cover the bowl and allow the batter set for at least 30 minutes, add sliced onion to the batter, which should have the consistency of thick cream.
Remove skillet from oven. Add 1/2 tbsp olive oil to the hot pan, pour batter into pan and bake for 12-15 minutes or until the pancake is firm and the edges are set.
Set Socca a few inches below your broiler for a few minutes, just long enough to brown it in spots. Cut into wedges and serve hot, with toppings of your choice.

Use as a desert

Adapted by Susan

1 cup chickpea flour 1/2 teaspoon salt 1 cup warm water 3 tablespoons walnut oil

¼ teaspoon of nutmeg ¼ c brown sugar jam or jelly for toping cook from above instructions

Peach Pandowdy:

One -12 oz. Pouch or packet light cake mix(Gluten free Pantry Old fashioned cake mix)

3 c fresh peaches sliced or one lb. Frozen(thawed) or 1 –28 oz. Can sliced peaches, drained

1/3 c. dark brown sugar 1 Tbs. lemon juice 1 tsp. cinnamon

1/3 c. raisins or dried cranberries

Preheat oven to 400º. Butter a shallow 2 qt. casserole. Combine the peaches , brown sugar, lemon juice and cinnamon in a bowl. Tumble gently. Let stand for about 10 minutes before spooning into the casserole and sprinkling raisins over the top. Prepare the cake mix as suggested on the box. Spoon this over the fruit . Bake for 30-40 minutes until a tester comes out clean. To serve, spoon out and top with whipped topping or frozen yogurt and some fruit pieces.

Beans and Franks

1 pk. Ball Bark Franks 1 can Bush’s Original Baked Beans

Cut franks into small pieces. Open can beans and in a pan pore in beans put in franks. Stirring combine beans and franks and heat.

VERMONT BLUEBERRY BUCKLE

3/4 c. sugar                           1/4 c. shortening                        1 egg
3/4 c. milk                              2 c. GF flour Mix ( used Bob’s Red Mill GF Flour)
2 tsp. baking powder            1/4 tsp. salt
2 c. blueberries or drained canned blueberries

TOPPING:

1/2 c. sugar 1/2 c. flour 1/2 tsp. cinnamon
1/4 c. soft butter

Mix topping ingredients in a small bowl. Set aside.

Beat together sugar and shortening (or butter). When mixture becomes light, add egg and beat. Mix together dry ingredients on a piece of waxed paper. Pour half of dry ingredients into bowl; add milk and remaining dry ingredients.

Stir together until combined, do not overmix. Sprinkle berries on top and stir in.

Sprinkle on topping and bake at 350 degrees for 45-50 minutes.

Hamburger and Macaroni

1 to 1 ½ lb. 93% to 98% lean Hamburger 1 lb. GF Macaroni product

1 can each tomato sauce, tomato puree, chopped tomatoes

1 can chopped onions Seasonings

Brown the Hamburger and add the onions to cook. When hamburger is no longer pink and onion is limp and the tomato products and seasons with salt, pepper and oregano. Cook the macaroni keeping the time somewhat less than the package directions (the pasta will continue to pick up liquid from the meat sauce when the two are combined). Drain the macaroni and combine with meat sauce. Feel free to add anything else you might like to the meet sauce, e.g. mushrooms, black olives, pepper, etc. Adrienne has been making this from memory since we have been married.

Sloppy Joes

1 lb. ground meat 2 Tbs. shortening 1 c. chopped onions

1c. diced celery 1 chopped green pepper 1 minced garlic clove

2 Tbs. Worcestershire sauce 1 c ketchup ½ tsp paprika

3 beef bouillon cubes, crushed (Celifibs) ¼ tsp pepper 6 oz. tomato past

1 ¼ c water 3 tbs. vinegar 3 tsp brown sugar 3 tsp. dry mustard

Heat shorting in skillet and brown meat discard fat. Combine all ingredients in pan, stir well. Place on fire, cover and cook. Or. Combine all ingredients in crockpot, cover and cook on low for 6-8 hours or high 3-4 hours. Serve over warn bread or buns, or noodles

Mexican Casserole

2 corn Tortillas 1 lb. cooked and drained ground meet

¼ chopped onion 1(4 oz.) can green chilies

11 oz. can enchilada sauce 1 can chicken broth 1 Tbs. cornstarch

1/2 c celery Chopped cooked 1 c cheddar cheese 1 c. water

Combine beef, onion, chilies, sauce, broth, water and celery. Layer with tortillas in 9 X 13 pan. Top with cheese. Bake @ 300°.

Veggie Taco

per taco

1 corn tortillas ¼ c. refried beans ¼ c cheddar cheese, shredded

¼ c avocado, diced ½ c. salad vegetables e.g. lettuce, cucumbers, tomatoes, onions and/or salsa

Combine on taco and eat.

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

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