2005 recipes

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Chocolate Peanut candy

1 pkge. Of Hershey’s mildly sweet special dark Chocolate chips

2 c. Peanuts roasted and salted [Kirkland]

Put Chocolate chips in a glass bowl and put in microwave for 30 seconds on high then stir. Repeat at 20 to 10 seconds on high until milted. Without stirring they

will not look like they are milted or hot. Stir in 2 cups of nuts. Drop from a spoon on wax paper on top of cookie sheet until all is used. Cool in refrigerator until hard.

It is easy and fast; people think you have been working in the kitchen ½ the day.

Chicken Cacciatore

2 medium onions, thinly sliced ¼ tsp pepper 2 ½ to 3 lbs. chicken cut up

1 to 2 tsp. oregano leaves, crushed 2 cloves garlic minced ½ tsp basil crushed

1 - 1 lb. can tomatoes ½ tsp. celery seed (optional) 1 bay leaf

1 - 8 oz. can tomato sauce ¼ c. dry white wine [sauterne] 1 tsp. salt

Place sliced onion in bottom of crock-pot. Add chicken pieces, minced garlic, tomatoes, tomato sauce, salt, pepper, herbs and white wine. Cover and cook on low

for 6 – 8 hours [high: 2 ½ to 4 hours] Serve

Jell-O Cake

1 pkg. Mrs. Robinson or other White cake mix [29 oz.] 7 med. Eggs

½ cup Wesson Canola oil 1 ½ cups GF rice milk

Make cake by directions. Bake 350˚ for 35 to 45 minutes.

Jell-o sugar frees [Cherry]. Make Jell-O by directions. Poke holes randomly in top of cake after it is baked. Spoon Jell-O on Cake drizzling over the cake and be sure

it goes in holes.

Crystallized Ginger candy by Reed’s

Bought at store

Organic Crispy Rice Bars

Bought at store

Southwestern Casserole

Prep time:* 80 minutes

Ingredients:

1 c. onion, chopped 1/2 sweet pepper, chopped [red bell]

2 cloves garlic, minced 2 tsp. vegetable oil [Extra verging olive oil - Bertolli]

3/4 lb. lean ground turkey 8 oz. can tomato sauce [Hunt’s]

1 can corn [Del Monte whole] 1 c. water

1 c. cornmeal [Bealtie’s stone ground] 1 tbsp. chili powder 1 tsp cumin ½ tsp cinnamon [all spices McCormick]

3/4 c. Cheddar cheese [Veggie shredded cheese]

1. Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius).

2. In a large skillet, sauté onion, pepper, and garlic in olive oil for approximately 3 minutes.

3. Add turkey to skillet and cook until browned. Drain excess fat from turkey.

4. Pour tomato sauce, corn, and water into the skillet.

5. Stir well and heat through.

6. Stir in cornmeal and chili powder, cumin & cinnamon.

7. Pour into well-greased 2-quart casserole pan and cover with aluminum foil.

8. Bake for 45 minutes. Uncover and bake for 20 minutes more.

9. For the last 5 minutes of baking, sprinkle cheese over the dish.

10. Its ready when a knife inserted in center comes out clean

Strawberry Cake

1 pkg. White cake mix [Gluten free Pantry Old Fashion cake mix]

Small package strawberry gelatin dissolved in ½ c water

1 - 16 oz slices frozen strawberries with sugar[thawed and squeezed and reserve liquid] 2 eggs 1 - 8 z cool whip

Mix cake mix, eggs, strawberry gelatin and water and blend well. Pour in a 7”x11” pan. Bake at 350˚ for about 30 minutes. Wile still hot poke holes in cake

and pour over slices thawed frozen strawberries with reserve liquid over cake. Let cool and refrigerate then top with cool whip.

Coconut Macaroons

3 egg white’s 1 cup sugar ½ tsp vanilla

7 oz. flaked coconut Dash salt

Preheat oven 325˚. Grease a cookie sheet. Beat eggs whites, Vanilla, salt into soft peaks form. Gradually beat in sugar until stiff peaks form. Fold in coconut.

Drop from teaspoon 1 ½ “apart onto a greased cookie sheet. Bake in at 350˚ oven for 20 minutes. Cool on a wire rack. Makes 30 to 36 cookies.

Peanut Butter Creams

1 lb. confectionary sugar [Dominos] 1 ½ c. peanut butter [Richfood]

⅓ C. milk 1 c. honey [Kroger] ½ c. salt [Morton] 1 tsp. Vanilla [McCormick]

Mix all ingredients together with fork or wooden spoon, then use fingers and need well until smooth. Pour into non- greased 9” square pan.

Milt 6 Oz. semi - sweet chocolate squares and ½ c. milk and pour over above. Chill at least 30 minutes. Makes about 30 squares.

Ginger Bread Muffins

Gluten Free Pantry Spice cake and Gingerbread mix ⅓ c oil

1 large egg + 1 egg white [lightly beaten] ⅓ c molasses

¾ C rice milk & ¾ tsp lemon juice or ¾ c buttermilk ¾ c ground ginger

Preheat oven at 350˚. Lightly oil pan. Combine eggs, oil, buttermilk and molasses. Add ginger to mix. Add cake mix and beat on low speed for

1 minute tells batter is smooth. Pour in prepared tin and bake until cake tester placed in the center comes out clean [15-18 minutes]. Cool in pan and serve.

Quick Bacon Broccoli Raisin Salad

1 pkg. [16 oz.] bite size pieces fresh broccoli ½ c. raisins [Sun-made]

⅓ c. Oscar Mayer Real Bacon bits ¼ c. finely chopper sweet onion

¼ c. Planters Sunflower Kernels

Toss all of the above.

Dressing:

1 c. mayo 2 tbs. sugar 2 tbs. vinegar

Mix 1 c. Dukes mayo + 2 tbs. each of sugar and vinegar {White house white} and add to salad mix well.

Cabbage stir fry

1 shredded cabbage 2 Tbs. Canola oil 1 Tbs. Bacon drippings

salt and red pepper to taste Hormel canned Corn beef

put oil and drippings in a walk or frying pan add cabbage and stir until cabbage wilts. Take off and season with salt and pepper.

Take out cabbage. Wipe out pan with paper towel. Cut corn beef into slices and fry in pan no need for oil.

Chicken Wings

2 pks. McCormick Fajita Season[Check sometimes they list wheat instead of corn]

4 lbs. chicken wings 2 cans 7-up soda

Soak in mixture overnight. Bake at 375˚ for 70 minutes.

Pamela’s Truffle Brownie mix

1 brownie mix ¾ c. pecans 1 ½ stick butter 4 eggs

Make as directed.

Carrot cake mix

Cake:

Mrs. Roben’s Carrot cake Mix made as directed. 1 800-891-0083

Cream cheese Frosting:

1 - 3oz. pks. Cream cheese[ Philadelphia] ¼ c. milk or cream 2 ½ c. confectioners sugar

1 tsp. vanilla

Soften cheese with part of the milk. Add vanilla and mix until blended. Frost cake.

Tangy Marinated Broccoli

3 bunches broccoli 1 c. cider vinegar[used less] 1 tbs. Sugar

1 tbs. Dried dill weed 1 tsp. salt and pepper 1 tsp garlic salt

1 ½ c. vegetable oil[Canola oil] 1 can Black olives(optimal)

Trim large leaves and remove stalks. Separate broccoli into flowerets and wash thoroughly. Drain and place in a large container.

Combine other ingredients, mixing well; pour over broccoli. Toss gently to coat. Chill at least 24 hours stirring several times.

Garnish with lemon slices if desired. Serve

Corn Bursts Treat

6 cups corn Bursts [malt-o-meal]corn cereal 3 tbs. margarine

40 large GF. Marshmallows

Melt margarine on low flame add Marshmallows. Mix tell melted. Add corn cereal and put in 11”x14” pan that is sprayed with GF Pam or greased.

Cool then cut and serve.

Old Fashioned Potato Soup

4 med – size baking potatoes[2 lbs.], pealed and cut into ½ inch slices

2 tbs. butter or margarine 1 small onion chopped 3 c. milk

Pinch celery salt and cayenne pepper ¼ tsp salt 2 tbs. minced parsley

Place potatoes in a 2- quart saucepan with enough water to cover. Set the lid askew on the pan, and boil for 10 minutes.

Meanwhile, milt the butter in a 7-inch skillet over moderate heat. Add the onion, and cook uncovered for 5 minutes or until soft. Set aside.

Drain them in a colander, then mash them wile still warm. Return the potatoes to the sauce pan and add the onion and any butter in the skillet.

Stir in the milk, celery salt, salt and cayenne pepper. Cook over moderate heat, stirring frequently, until smooth and steaming --about 5 minutes.

Do not let the soup boil or it will curdle. Sprinkle each serving with some of the parsley or chives

Stan’s Favorite Chili

. Warm up some corn tortillas, and you are ready for a treat.

Bon Appetite! ABOUT 12 SERVINGS SPICES MAY BE ADJUSTED TO TASTE

4 lbs of chili meat (course ground hamburger meat) 1 large white onion chopped medium to fine

2 Tbs. of BBQ spice {Sweet Baby Rays}

2 Tbs. of fancy light chili powder {Spice Island chili} 1 Tbs. of seasoned salt [Mrs. Dash original salt free]

1 Tbs. of Worcestershire sauce [Lea & Perrins] 6 Tbs. of corn mesa 1 tps. of salt 1 tps. Of pepper

2 pks. of beef bullion [Herb Ox very low sodium Beef Bullion] 2 Tbs. of white vinegar [White House]

6 cloves of fresh garlic, mined or pressed 6 cups of water or bullion

3 Tbs. of light cooking oil [Wesson canola 1 cup of finely grated cheddar cheese [Kroger]

1green bell pepper, chopped 2 green onion, chopped

1 medium jalapeno, very finely chopped [optional] 1 can black beans[optional][Kroger]

1 can pinto beans[optional][Kroger]

Sauté the chopped onion, Bell pepper and jalapeno [optional] in the cooking oil until the onion becomes translucent.

In a large pot, brown chili meat, adding salt, pepper, seasoning salt, BBQ spice, Worcestershire sauce, garlic,

and sautéed onions, Bell pepper ,and jalapeno. When meat is completely browned, add chili powder, mixing all ingredients well.

Slowly stir in the corn mesa along with the hot water, adding the bullion cubes beans, and vinegar.

Allow to simmer for about 15 to 20 minutes. Serve hot, with a garnishing with a sprinkle of cheese and green onion.

Black Bean, White Rice Salsa

1 -15.5 oz. can Black Beans [Food Lion] 2 cups of water 1 cup rice

1 ½ cups Mild Salsa [Pace] or to taste

Boil water. Add rice and cook until done. Take off stove and cool to warm. Pat cooled rice

into casserole dish. Heat beans to just warm and pore over rice. Add salsa

(warn or cold) and Serve. Optional: top with light sour cream and/or cheese.

Jo’s Spam Spread

1 can of Spam ground or ruff purée in blender. Mix with the following:

3 Tbs. Mayo [Durkees] 3 Tbs. Cheese Whiz [Kraft]

3 Tbs. Dill or Sweet pickle relish [Hines]

Serve as Sandwiches or with crackers

Summer Salad

1 can white corn, drained 1 can French style string beans, drained can peas 1 cup celery

1 cup Green Pepper 1 jar pimentos

dressing: Mix 1 cup sugar 1 Tbs. water ¾ cup vinegar ½ cup oil

1tsp. salt 1 tsp. pepper

Bring to boil and then pore over Vegetables.

Seal and let stand in refrigerator for 24 hours

Beverly’s Salmon Salad

Pink Salmon {Chicken of the sea} 1 rib celery chopped

½ onion chopped Dill and Sweet pickle Relishes Mayonnaise {Helmann”s}

Mix together and refrigerate serve on bead or with crackers.

Garden Salad

inich Romaine Lettuce Butter crunch Lettuce Simpson lettuce

Scallions Radishes {Items from my Garden} Broccoli Tomatoes

Derssing: Canola oil Red wine Vinigar,[oil 3 parts to 1 part Vinigar] Oregano

Salt Pepper Garlic Powder Sugar

Mix together and serve.

Crackle Crunch -- Carmel Corn

3 Qts. Unsalted popped popcorn 1 Qt. bite- size crispy rice squares

1 cup pecan halves 1 cup packed Brown Sugar

½ cup Margarine {Parkay} ¼ cup white corn syrup

½ tsp. salt ¼ tsp. baking soda

Combine corn, cereal. Nuts in roasting pan. Combine sugar, Margarine, syrup and salt in sauce pan: bring to a boil.

Boil 5 minutes: remove from heat. Quickly stir in baking soda. Pour over popped corn Mixture. Mix lightly until well- coated.

Spread on 2 jelly role pans Bake at 250° 40 minutes. Sir Occasionally during baking. Proximally 4 Quarts

Chocolate Chip Cookies

½ cup butter [Fleischmann’s Original Margarine] 1 large egg

1 ½ cup Nestles simi- sweet chololate chips 1 ½ cup Pamela’s Mix

1 tps. Vinilla ½ cup nuts(optional)

Cream butter and sugar add egg and vinilla and beat. Add flour mixture, chocolate chips and mix well. Put heaping tsp.

of dough on slightly greased cookie sheet. Bake 350° for 10-12 minutes. Let cool slightly.

Remove from pan using a spatula

July Recipes:

Summer Salad

1 can White Corn Drained 1 can peas Drained

1 can French string beans Drained 1 c. green pepper diced

1 cup celery Slices 1 Jar pimentos

Combine in a bowl.

Dressing : 1 c. sugar 1 Tps. Water ¾ c. vinegar

½ c. oil 1 tsp. salt and pepper

Combine in a sauce pan and boil and stir.

Pour dressing over salad in sealed dish and occasionally stir or shake Bowl. Refrigerate for 24 hours.

Fresh Bean Medley with Marinated Baby Corn

Dressing and Marinade: ¼ c. olive oil 3 Tps. Balsamic Vinegar

1 tps. sugar 1 Tps. Soy sauce(san-J GF)

½ tsp black pepper 6 ears cut of baby corn

In a bowl or plastic Zip bag combine and refrigerate for 30 minutes or until salad is ready to serve.

½ lb. yellow wax beans (or I can ) ½ lb. green beans

½ lb. purple beans or(green beans) ½ c. Pine nuts

optimal: 4 oz. crumbled feta cheese {about I cup}

Blanch beans in boiling water for 2 or 3 minutes. Drain and put in ice water until cool then drain .

Toast pine nuts over medium heat shaking pan several times until brown or about 2 or 3 minutes.

Transfer to small bowl. Refrigerate until ready to serve then combine the beans nuts and cheese.

Pink Salmon Salad By Beverly Baker

1 can pink Salmon (Great value) 3 Tps. Hellmann’s mayonnaise

2 Tbsp. Sweet Pickles Relish (Mount olive) 1 ½ ribs celery sliced

1 Tbsp dill Pickles Relish (Mount olive)

Combine all of the above. Garnish with celery and celery leaves, pickles &/or tomatoes.

Apple Salad

Apples, diced Celery thinly sliced, Raisins

Walnuts, chopped Mayonnaise (Kroger)

Combine all and refrigerate then serve cold.

Potato Salad

5 lbs potatoes Boiled and peeled ¾ c. Hellmann’s Light Mayonnaise

2 Tbsp Coleman’s dry mustard ½ c. chopped sweet onions

½ cup chopped celery, blanched ½ tsp McCormick salad spices

salt and pepper to taste

Mix and garnish with lettuce, chopped green pepper or hard boiled eggs.

*Note: It is a good idea to blanch celery if you are taking it to a picnic or it might be

unrefrigerated for more than a half hour. Celery often carries salmonella.

Chicken Salad

1 can chicken ½ can pineapple tidbits, sliced

Mayonnaise 1 stalk chopped celery

Dried or chopped fresh parsley

Combine and refrigerate until serving.

Deviled Eggs

Hard boiled Eggs pealed and rinsed Hellmann’s Mayonnaise to taste

Apple Cider Vinegar to taste salt and pepper to taste

Heard boil, peal and rinse eggs. Slice length wise and remove the yokes. Reserve whites.

With a fork break up egg yokes mix with mayonnaise, vinegar, salt and pepper to taste. Egg

yoke mixture should be creamy but not r runny. Spoon egg mixture into egg white holes and arrange on plate.

Store eggs in refrigerator. Top with paprika—optional. Eggs must be consumed with in 3 days.

Mexican Slaw

1 med head of cabbage Shredded ( I uses Napa Cabbage)

1 med red onion, thinly sliced 1 med green bell pepper, thinly sliced

1 med red bell pepper, thinly sliced 1 (8oz) can whole-kernel corn, drained

½ c sliced black olives ½ c sliced pimiento stuffer green olives

optimal: 1 [7 oz.] can diced green chilies , drained

or 7 oz. chopped Jalapeňo peppers

Combine above in a bowl.

Dressing: ¾ c. cider vinegar ½ c. sugar 1 Tps. mustard ,prepared

1 tsp. celery seeds 1 tsp salt 1/8 tsp. cayenne pepper

½ c vegetable oil {Canola oil}

In a medium no reactive sauce pan , combine vinegar, sugar, mustard, celery seed,

salt and cayenne. Bring to a boil over medium heat. Cook, stirring, until sugar dissolves,

1 to 2 minutes. Remove cool and wisk in oil. Store separated in refrigerator until time to serve.

Combine Slaw and dressing and then serve.

September Recipes

Ham salad

Chopped ham Chopped onions

Chopped celery Chopped pickles

Pickle juice Hellman’s Mayonnaise

Combine according to taste and chill until serving. Serve with crackers, salad or bread.

Islander Cheese Ball

16 oz. cream cheese, softened 8 Oz. can crushed pineapple, drained

2 Tbsp. green onions, including tops, chopped ½ cup green pepper, chopped

2 tsp seasoning salt 2 cups pecans, chopped

Mix cheese and pineapple with mixer (we just do it by hand). Stir in onions, green pepper, salt and ½ cup pecans. Roll into one large ball, 2 logs or fill a scooped-out fresh pineapple half. Roll or top with remaining pecans. Serve with crackers

Kinniknnick Wolfesbrand Double Chocolate Almond Cookies

Bob’s Red Mill Gluten Free Brownie Mix

Bread by Susan

Lime pie

Crust:

! cup of crushed puffed rice cereal ½ stick butter

3 tbsp. brown sugar ¼ cup chopped pistachio nuts

Blend together and spread into pie pan

Filling:

1 – 14 oz. can sweetened condensed milk 3 egg yoked (whites not used)

½ Cup Key Lime Juice(Nellie and Joe’s)

Blend together until smooth. Pour filling into pie crust. Bake 350° for 15 minutes. Allow to stand 10 minutes before refrigerating

Filling recipe from Nellie & Joe’s Key Lime Juice Bottle.

Pineapple Fluff

2-20 oz. of crushed pineapple, drained 1-8 oz. container of Kraft cool whip topping

After draining the pineapple, squeeze out the remaining juice from the crushed pineapple. Mix with cool whip and refrigerate. Store in refrigerator.. Serves 6

Pistachio Delight

1 small pkg. Jello Pistachio Pudding and Pie filling, sugar free/fat free

1 cup cool whip, Kraft Lite 2-16 oz. cans crushed Pineapple(3 Diamond )

1 cup Kraft Jet- Puffed Mimi Marshmallows

Stir tighter, refrigerate several hours then serve.

Banana Pudding

6 Bananas 1 to 2 pkg. Animal cookies Vanilla(Nature’s Path)

4 cups milk or subtitle 2 pkg. Vanilla instant no sugar pudding and pie filling.

In a bowl layer bananas and cookies. Make pudding according to directions. Pore over layered bananas and cookies.

Strawberry Jello

1 large package of strawberry Jello (Kroger) 1 Quart sliced strawberries

1 Strawberry Dream Whip

Make Jello according to directions. Let soft set then stir in strawberrys and dream whip. Chill until set and then serve.

Berry Cobbler

1 quart Blackberries 2 c. sugar 2 Tbsp. shorting

1 c. GF flour mix (Kinninnick) 2 eggs 1 tsp. baking powder

¼ tsp salt ½ c milk ¼ tsp. Vanilla

Put berries and 1 ½ cups of sugar in 8x10 baking pan and cover mixture with water. Put mixture on stove and slowly bring to a boil. Mix up batter in a bowl. First cream the rest of the sugar and shorting. Beat in eggs. Sift flour, baking powder and salt in another bowl. Add alterably to mixture with milk then add vanilla. Don’t over beat.

Drop by tablespoons over boiling fruit. Bake 350° for 30 minutes.

Carrot Raisin Salad

By Beverly Baker

5 med carrots, coarsely Graded 1 red Delicious Apple. med cubed

1 c. Raisins 1 cup Hellmann Mayonnaise

Mix all ingredients and chill.

Three Bean Salad

1 can cut green beans( Del Monte) 1 can yellow wax beans( Del Monte)

1 can kidney beans( Stokleys) 4 pkg. Splenda

½ c. vegetable oil(Crisco) ½ c. vinegar(Heinz salad)

Salt and pepper to taste ½ c. chopped onions

Mix all ingredients and chill

Products:

Kay’s Naturals Lemon-Herb Protein Chips www.Kaysnaturals.com

Food For Life Brown Rice Tortillas www.foodforlife.com also,

Health Trail: 10848 Warwick Blvd, N.N. Terra Nova: 550 First Colonial Road, Va. Beach

Harvest Pumpkin Quick Bread

1 package of Gluten-free Pantry Harvest Pumpkin Quick bread Mix

2 Eggs, Beaten 1/3 Cup Oil

1 Cup Whole Milk 1 Tsp. Nielsen Massey Gluten-free

Vanilla Extract

Preheat oven to 350 degrees. Mix all ingredients and pour into a lightly oiled 9 x 5

loaf pan. Bake 45-50 minutes until tester comes out clean. Remove from oven. Let

stand 10 minutes and then turn onto wire rack and cool completely.

Crust less Pumpkin Pie

¾ Cup Splenda 1 can Pumpkin (15 oz) 1 T. Butter

1 can Evaporated Milk (12 oz) 2 Extra Large Eggs 2 t. Vanilla extract

2 ½ t. Pumpkin Pie Spice ½ Cup Pamela’s Pancake & Baking Mix

Mix all ingredients together in a blender for 1 ½ minutes. Pour into lightly oiled 10

½” pie plate. Bake at 350 degrees for 40 minutes. Cool and refrigerate until ready

to serve.

Roasted Winter Squash

3 lbs Butternut Squash, Acorn Squash, or Spaghetti Squash

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

¼ t. Salt ½ t. Pepper

Remove the stems from squash. Cut the squash in half and remove the seeds. If using the spaghetti squash, then cut the halves into 2 wedges only. For all other squash, cut each half into 4 wedges. Place wedges on an aluminum foil lined jellyroll pan. Stir together butter and honey until blended and brush the squash evenly with the mixture. Sprinkle the salt and pepper over the squash wedges. Bake at 450 degrees for 30 to 35 minutes or until tender, making sure to turn the squash wedges at least once. Cut the skins from the squash wedges and discard the skin.

Butternut Squash Bake

3 lbs Roasted Winter Squash- See recipe above.

¾ Cup Egg Substitute 2 T. Butter, Melted

2 T. Frozen Orange Juice Concentrate 2 T. honey

1/8 t. Salt Dash of Nutmeg

Toss together the chopped roasted winter squash from the above recipe and the remaining ingredients in a large bowl. Process the mixture in individual 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.

Gluten-free Flour Mix

1/3 cup Tapioca Flour 2 cups White Rice flour 2/3 cup Potato Starch flour

Mix all 3 flours together in a Ziploc bag by shaking.

Pumpkin Bread

1 cup Gluten-free Flour Mix- see above recipe

½ t. Xanthan Gum ½ t. Baking Soda 1 ½ t. Baking Powder

¼ Cup Sugar ½ t. Salt 1 ½ t. Pumpkin Pie Spice

2 Eggs 2/3 cup Canned Pumpkin ¼ cup Mayonnaise

2 T. Chopped Pecans, Dates, or Raisins

Preheat oven to 350 degrees. Grease an 8 ½ “ x 4 ½ “ loaf pan or two 5” x 2 ½” pans. Combine flour, xanthan gum, baking soda, baking powder, sugar, salt, and spice in a mixing bowl. In another bowl, beat the eggs, and then add pumpkin and mayonnaise. Pour this into the flour mixture. Stir all together well. Add pecans or dried fruit and pour into prepared pans. Bake the larger pan for 1 hour, or the two smaller pans for 45 to 50 minutes.

Cranberry Conserve

4 cups raw cranberries, picked over and washed 1 ½ c. water

1 c. crushed pineapple, undrained 3 c. sugar

1 seedless orange, chopped (including rind) ½ c light raisins

½ c. 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 tinder. 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. Makes 5 c.

Homemade Cranberry Sauce

1 -12 oz. package of fresh cranberries 1 ½ c. sugar

1 c. water

Combine in a 5 qt pot all ingredients. Bring to a rapid boil over high heat and smash any whole cooked cranberries. Serves 10. For better results, make a couple of days ahead of time.

Relish

Good on any meat

Tomatoes onions Green peppers

Salt Black pepper vinegar

Hot pepper brown sugar Celery salt

Spices: Allspice, cloves, nutmeg, and cinnamon

Combine in a 5 qt pot all ingredients. Bring to a rapid boil over high heat until onions are translucent and relish is thick.

Dressing/ Stuffing

1/2 c. margarine(I used 1/2) 2 c. onions, chopped

2 c .celery, chopped ¼ c. fresh, chopped

8 oz. Mushroom, chopped 11-13 c. dried out gluten free bread cubes 1 ½ Tbs. poultry seasoning 1 ½ tsp salt 1 ½ thyme ½ tsp black Pepper 1 ½ ground sage

3 1/2 c. chicken broth 2 eggs beaten
3 c cooked chicken diced(not used) 1 tsp Baking powder
Melt margarine in a skillet and sauté onion , celery, parsley, and mushrooms
Put gluten free bread cubes in a large bowl. Add all the seasonings and toss well. Pour in booth to make Mixture Quite moist. Fold in diced chicken, eggs and baking powder and mix well. Place stuffing mixture in a greased 9"X 13” baking pan and cover with foil. Bake at 350 ° for 30 minutes, remove foil and continue baking for another 15 to 20 minutes.

Turkey and Dressing Casserole

6 slices of GF Bread Butter 1 ½ lb ground turkey

Poultry Seasoning ¼ c onion ½ c celery

6 ½ oz c. sliced mushrooms 2 tbsp. sweet rice flour or Gluteness rice

2 eggs, ½ c mayonnaise 2 ½ milk or subtitle.

Butter 6 slices of GF Bread, and cube. I used Ener-G Light Tapioca Loaf). Brown 1 ½ lb ground turkey in large skillet then sprinkle with McCormick’s Poultry Seasoning to taste. While turkey is browning dice ¼ c onions and ½ c celery. Add to cooled turkey, along with a drained can of sliced mushrooms and sweet rice flour.( I use GF Pantry brand) Mix together thoroughly. Butter a 2 gt casserole. Layer ⅓ of the bread cubes, then ½ turkey mixture . Then ⅓ of the bread cubes, the rest of the ½ turkey mixture and top with the rest of the bread cubes.(If you like more seasoning you can sprinkle the bread layers with more Poultry Seasoning). Beat together 2 eggs, ½ c mayonnaise ( I use Duke’s) and 2 ½ milk or subtitle. Bake in preheated oven at 350° for 1 hour until set. Serves 4.

Cucumber Salad

1 cucumber 1 onion

½ c distilled white (White House) vinegar 1 tps. Salt

pepper to taste

Cut cucumbers and onions into thin slices. Sprinkle with salt and let stand ½ hour. Drain liquid from cucumbers and add vinegar. Sprinkle with pepper and refrigerate then serve.

Corn Pudding

3 tsp cornstarch ½ c sugar 2 eggs
1 can coronation Evaporated Milk 1 can GF Sweet Corn Cream Style
Mix together. Pour into baking dish. Put butter on top. Bake at 350 ° for 45-60 minutes until set.

Beans

Boil beans until soft then add salt and pepper to taste.

Grated Sweet Potato Pudding

6 Med. Sweet Potatoes, med fine grate 3 eggs well beaten

1 ½ c boiling water ¾ stick of butter

1 tsp. each of allspice and nutmeg ¾ c. of evaporated milk or rice milk

1 ½ c. sugar pinch of salt

Pour boiling water over raw grated potatoes. Mix in remaining ingredients. Pour into greased dish . Cook art 350 ° fro 50 to 60 minutes.

Bean Salad

½ cup rice vinegar [Nokano] ½ c canola oil (Lou Ana)

¾ c sugar 1 large onion, sliced

1 green pepper, cut into strips 1 – 15 oz can cut green beans

1 – 15 oz can cut wax beans 1 – 15 oz can kidney beans

1 – 15 oz can garbanzo beans

Blend vinegar, oil and sugar. Set aside. Drain beans, empty in large bowl; add onion and green pepper. Stir dressing, pour over vegetables, toss lightly. Refrigerate several hours or overnight.
1 – 15 oz can cut green beans

Jell-O Mold

1 small package of Lime Jell-O 1 – 3 oz. cream cheese

1 can crushed pineapple 1 c whipped cream or cool whip

1 c. hot water

Drain Pineapple; save juice then combine pineapple juice and hot water to add up 1 cup of water. Dissolve Jell-O in liquid and partly set. Whip Jell-O AT LOW speed then add cream cheese. Fold in Pineapple and Whipped cream. Pore into mold and Refrigerate until set.

Pumpkin Desert

1 can Libby’s pumpkin 1 pkg. of Jell-O pudding mix [vanilla or butterscotch]
1 carton of cool whip if not included in can pumpkin spice mix or

a mixture of cinnamon, nutmeg and cloves - Ginger can also be used

Combine and Refrigerate until set.

Harvest Pumpkin Quick Bread