Apricot Bars

Crust:

1c. Dream Pastry Mix or GF flour     2 tsp sugar       5 ½ Tbs. Cisco + 3 tsp water

Filling:

2/4 c brown sugar                        2 eggs                                1-  6 oz. Jar jr. apricots                              

½ c walnuts chopped                  2 Tbs., GF flour mix              ½ c shredded coconut                       
 1 tsp almond extract                  1 tsp fresh orange zest

Frosting:

2 Tbs. Fleshmans margarine       2 tsp fresh orange zest       1 ½ c powdered sugar

 2 Tbs. orange juice concentrate  ½ c Walnuts chopped

Preheat oven to 375°. Spray an 8” square or 7” X 11” baking pan with vegetable spray.

Crust: IN mixing bowl, combine the pastry mix, sugar and margarine, cutting until crumbly. Pat into the

 bottom of pan.  Bake 20 min.

Filling: in the same bowl, stir together the brown sugar and egg. Add the apricots, walnuts, coconut,

 almond flavoring, flour mix and orange zest. Stir until to oven and bake for 25 min. or until the filling pulls  away from the pan. Remove from oven and cool before adding the frosting.

Frosting: In a medium bowl, beat margarine and Zest with an electric mixer. Gradually beat in powered

 sugar. Add the orange juice, a little at a time. Until the frosting is of consistency to spread easily over the cooled bars. Sprinkle the nuts on top. Cut into 1”x 2” bars.

Chicken Brest

Chicken Brest                                   Balsamic vinaigrette (Kraft)       Virgin olive oil (Bertali)

Margarine ( Fleischmann no salt)          Cooked rice                                carrots       

Onions                                               Celery                                         La Choy Soy sauce

Combine and bake until chicken is done.

Chicken & Broccoli Soup

¾ c. rice                                2-4 chicken parts                ½ c of chopped carrots

1 c of chopped broccoli        2 GF bouillon cubs              8 c. water

Cook chicken parts and bullion in 8 c. of water until done. Take out chicken, bone and chop up. Meanwhile cook carrots and broccoli until done. Put in chicken and ¾ c. rice and cook until rice is done.

Chicken Rice Risotto

1 chicken Brest               1 carrot               1 hand full of green beans          1 hand full of frozen peas

½ c chopped onion          1 c rice               1 Chopped garlic clove               ¼ c. chopped green pepper

Water                                oil                      margarine            cheese             potato chips

Cook one chicken Brest and save to the side. Cook chopped carrot, green beans

 (cut into tiny pieces) and peas then save to the side. Sauté´ onion, green pepper

 and garlic in oil until onion translucent. Add one cup of long grain rice. Cover with

 water or chicken stock. Cook 20 min. When done mix chicken, carrots, peas and

green beans with rice in a Pyrex dish. Mix in 2 Tabs of Gluten free margarine,

crumbled potato chips, grated cheese and sprinkle all on top of dish.

John’s Quick Chinese

1 ½ lb hamburger                                  2 C .onion coarsely chopped          2c. Celery coarsely chopped

1-  4 oz. can mushrooms (Giorgio)          Seasonings:   GF Soy sauce (La Choy), salt, pepper & Cornstarch                                               Rice

Barley cover onion 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 in a skillet and add mushrooms to onion and celery. Heat the mixture and thicken with 4 Tabs,

 of cornstarch.  Prepare rice (one cup of whole grain or two boil-in-bags). I used whole rice.

Serve separately or combine.

Red Hot Vegetable Chili

¾ c. olive oil                                                                         5 med Zucchini: cut into ½ “cubes      

1 can (35 oz) Italian plum tomatoes                                2 med. Yellow onions cut into ½ “cubes

 1 can crushed tomatoes (35oz)                                      2 tabs chili powder or to  taste         

  4 cloves of chopped garlic                                            1 ½ lbs. ripe plumb tomato, cut into 1 “cubes              

3 large sweet red, yellow, & green peppers, cored & cut into ¼ “ dice         

1 tsp. ground cumin                 1 tabs dried Basel          1 tabs oregano                   

1 tsp ground pepper                 1 tsp. salt                        1 tsp fennel seed

½ c chopped fresh parsley  1 small can black beans, drained

1 large can dark-red kidney beans, drained                    1 large can light-red kidney beans drained                                    1 small can garbanzo beans, drained                               1 small whole-kernel corn                    

1 tsp dried dill                                                                     2 tabs lemon juice 

Heat ½ c. oil in a large skillet over med. Heat. Add zucchini and sauté until just tender Remove

 Zucchini to a large casserole or Dutch oven .Add remaining ¼ c. oil to the skillet over low heat.

Add onions, garlic and peppers. Sauté until just wilted, about 10 min. add to casserole with oil.

Place the casserole over low heat. Add undraind canned tomatoes, fresh tomatoes chili powder,

cumin Basel, oregano, pepper, salt, fennel and parsley. Cook uncovered, stirring often, for 30 min.

Stir in kidney beans, black beans, garbanzos, dill and lemon juice, cook for 15 minutes more.

Stir well and adjust seasonings to taste. Serve immediately. Garnish with sour cream, grated Monterey Jack cheese and sliced scallions.

Mexican Pudding

 SPONGE CAKE

9   Eggs, separated          1/4 c. Cold water      1 ¾ c Sugar

3/8 c Potato starch          5/8 c GF Cake flour or potato starch

1/2 Orange-juice and rind    1/2 Lemon-juice and rind

Separate eggs putting whites in mixing bowl and yolks in cold water (use all

 egg yokes for ladyfingers and 4 egg yokes for cake). Mix flour and starch

 by sifting together. Beat whites with an electric mixer until stiff but not

 dry. Wile still beating gradually adds sugar, yolks and water mixture, starch

 or GF flour mixture, and juices and rinds. Put in Angel Food cake pan and bake

 about 45 min. (bake only 45 min for ladyfingers cake will fall and that is ok.)

 or until done (cake) in 350 F. oven.  (This recipe is "cook-friendly", easy and

 quick.  You can improvise by adding nuts, cinnamon-sugar, or other things but

 the basic recipe is moist and tasty use especially as the base for fruits or 

for ladyfingers.)

Pineapple Pudding

Sponge cake, sliced 1/2 inch thick         cherry or any jam 

2 cups finely chopped fresh (if possible) or canned pineapple

1/2 cup blanched almonds, ground in a food processor or blender

4 egg yolks, lightly beaten                1/2 cup sugar

1/2 cup dry wine (optional)                1/4 tsp ground cinnamon

1/2 cup sour cream or cool whip            cherry or other fruit to top

1/4 cup toasted slivered almonds and cherry pie felling

Combine the pineapple, ground almonds, egg yolks, sugar, half (1/4 cup, 60 ml) 

of the optional wine, and cinnamon in a saucepan. Cook over low heat, stirring

 constantly, until the sauce has thickened. DO NOT BOIL. Set aside to cool.

Spread a thin layer of cherry jam on the sponge cake. Place half in the bottom 

of a serving dish and sprinkle with half the remaining sherry. Spread half the

pineapple mixture on top. Repeat. Chill for at least one hour, and spread a layer

of sour cream on top. Garnish with the toasted almonds and cherry pie felling of

fruit. Serves 4 to 6.

Ro Tel Mexican dip

1-  32oz. package of Kraft Velveeta cheese product

½ can of Ro Tel Mexican Festal Diced tomatoes with lime and cilantro, drained (if you want it hotter pour in liquid) 

½ can Del Monte diced tomatoes with liquid (If you want it 

Hotter use a can of Ro Tel tomatoes mild to extra hot instead 

of the diced tomatoes)

Make large dices of Velveeta cheese and put in a microwave dish. Pore in the tomatoes.

Microwave on high for 3 minutes then stir.  Microwave on high for 3 minutes then stir.

Serve hot. The more tomato juice the more liquid the dip is after it cools

Spaghetti

1 lb Ground Turkey                  Green Pepper                      Onion     

Zucchini                                    Baby Carrots                        Salt

Oregano                                    Pasta Sauce (Prego)            Rice Noodles (Laifen)

Chop Peppers, onion, and zucchini. Add carrots and Ground Turkey and cook until done.

Meanwhile cook pasta.  Combine pasta, Turkey mixture and pasta sauce and heat until hot.

Serve

Pena Rigate

1 package Gluten Free Pasta (Bionaturee)                             ½ lb. hamburger

1 jar Gluten free (Newman’s Own Sockarooni) tomatoes peppers and spices

Cook pasta according to directions. Sauté hamburger until almost done. Add jar of sauce and cook until the hamburger is done and the sauce is hot. You may serve separately or Combine sauce and pasta and serve.

Mac and Cheese

One package Bionaturae elbow pasta                       Ragu Dabble cheddar

Cook pasta until tender (taste). Stir in one jar of Ragu  Dabble cheddar .

Bean Dip

1 can chopped tomatoes & Green Chilies [Rotel]    1 can black Eye Pea [Bushes]

1 can Shoe peg corn or any type [green Giant]          1 can Black Beans [Bushes]

½ package of Italian Dressing                                     2 Tbs. Oil [Crisco]

2 Tbs. Apple Cider Vinegar [Richfood]

Mix all ingredients and chill the night before for best flavor

Serve with corn chips [Tostido by  Frito Lay]             Loaded with calcium

TRADITIONAL MACARONI SALAD

8 ounces elbow macaroni[food for Life Rice ]           3/4 cup finely chopped celery

3/4 cup finely chopped green pepper                        1/4 cup finely chopped onion

2 tablespoons chopped dill pickles (optional) [vlasic dill & Mt. olive sweet relish]                   

2 teaspoons prepared mustard (more or less to taste) [French’s]

1/2 cup mayonnaise [Hellmann’s]                               Salt and pepper to taste 

Cook macaroni in lightly salted water according to package directions for al dente. Drain and rinse briefly under cold water to stop the cooking process. Place in bowl and add the celery, peppers, onions, dill pickles, salt and pepper; toss well to combine. Add the mustard and toss again. Add the mayonnaise and sour cream, starting with a little less and adding more as desired. It is best if salad sets for at least 30 minutes, preferably longer, to allow the flavors to blend. It is best served at room temperature but many people prefer it chilled.

Strawberries and Cream

Fresh Strawberries                    Cool Whip

Slice Strawberries and top with Cool Whip.

Cake with Lemon Glaze

Make Your favorite cake from a mix. Lemon  cake mix was used.

Glaze:   ½ c Butter or Margarine                  1 cup sugar              ¼ cup water

¼ cup lemon juice

Pierce cake in several places with a wooden

Skewer and spoon lemon glaze on cake, cool in pan. Turn on serving pan.

Extra:

Party mix

4 cups Corn Crunch-Ems! Cereal [Health Valley]      3 cups GF Pretzels [Ener-G]

4 cups Rice Crunch-Ems! Cereal [Health Valley]       3 cups mixed nuts

1 stick Butter or GF margarine                                   2 tsp. garlic powder

2 Tbs. Worcestershire sauce [Lea Perrin]                  2 tsp onion powder

3 tsp. seasoning mix or salt [e.g. 21 seasoning salute by Trader Joe’s]

Directions for ovens:

Heat oven to 250°. Melt margarine in large roasting pan in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool. Store in airtight container. 12 cups snack
Microwave Directions: Melt margarine in large microwavable bowl uncovered on High. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in airtight container.
Important: Because microwaves cook differently, time is approximate

Fruit Pasta Salad

1  -8oz. package of Rice Pasta(De Boles)    1  -20 oz. can Liberty Gold Pineapple 2 cups of seedless red grapes                                      chunks( in natural juice, Drained)

2 -11 oz cans of Dole mandarin oranges       ½ cup White horse apple cider

1 cup yellow apple, chopped                                                         vinegar

Combine fruit, vinegar and refrigerate. Cook pasta by directions. Drain and rinse twice in cold water. Combine all ingredients and chill several hours.

Escarole and orange with Fusilli salad

From Williams-Sonoma complete Pasta cookbook

1 package Fusilli pasta(Quinoa spirals)      6 tbs. extra-Virgin Olive oil  

1 tsp nut oil(walnut)                                      4 oranges

3 Tbs. balsamic  vinegar                             3 cloves garlic pealed and minced

salt and pepper                                           1 head escarole lettuce torn in pieces    1/3 cup pine nuts or other nuts(toasted)                  3 tbs. finely chopped cilantro

In a large pot, bring 5 qt. water to a boil. Add 1 tbs. salt and the spirals and cook by the directions until al dente. Take the least amount of time and test by tasting until the right doneness. Drain and rinse then toss with 1 tbs. of oil. Cover and refrigerate from 1 to 12 hours.

Using a knife, peal 3 oranges with a knife until no white is left.

Slice these oranges into slices about ¼ inches thick. Seed and throw away seeds and peels.

Using a Zester or grater, shred the remaining orange skin and then juice the orange. 

In a large bowl, Wisk together 5 tbs. olive oil, nut oil, orange zest, vinegar, orange juice, garlic, salt and pepper to taste. Add the pasta, orange slices, nuts, and cilantro. Toss well and serve.

Peas and Ham Pasta Salad

From Williams-Sonoma complete Pasta cookbook

1 package elbow pasta(Bionaturae rice, potato and soy)         ¼ cup heavy cream

1 cup fresh or frozen peas                                               4 tbs. extra-virgin olive oil                        

 ½ cup finely grated Parmesan cheese            6 oz cooked ham (Jenny ‘O Fiesta)

salt pepper and fresh parsley sprigs                                      in thin strips or cubed

3 Tbs. red wine vinegar

In a large pot, bring 5 qt. water to a boil. Add 1 tbs. salt and the spirals and cook by the directions until al dente. Take the least amount of time and test by tasting until the right doneness. Drain and rinse then toss with 1 tbs. of oil. Cover and refrigerate from 1 to 12 hours.

In medium saucepan boil salt water and blanch the peas 1 minute. Drain immediately and set aside to cool.

In large bowl, whisk together 3 tabs. Oil, cream, vinegar, and cheese.  Add pasta, peas., ham, salt and pepper.  Garnish with parsley sprigs and serve. 

Master White Cake

The Gluten-Free Gourmet Makes dessert by Betty Hagman

9” X 13 “or 3  8” round pans

3 cups GF Mix                    ¼ cup tapioca flour                  1 ½ tsp. xanthan gum                              

2 tsp. baking powder          2 tsp. egg replacement            1 tsp. salt

1 cup Butter flavor Crisco   1 ½  cup sugar                        4 eggs

1 ½ tsp vanilla flavoring   1 ½ cup plus 2 tbs. citrus flavored carbonated beverage

1 ½ tsp vanilla extract

Preheat oven to 350 °. Spray pan with vegetable oil.

In medium bowl combine with a whisk flour mixture, tapioca flour, xanthan gum, baking powder, egg replacement and salt.

In the bowl of your mixer, beat Crisco and sugar until fluffy. Beat in the eggs, one at a time then add vanilla extract. Alternately stir in the dry ingredients and carbonated beverage until just blended. Pour batter into pans and bake 25 to 30 minutes for round and 35-40 minutes for square and 45-55 minutes for 9X13 pans.

Upside-Down cake

For a  9” pan, melt  1/3 cup margarine or Crisco in a ungreased baking pan. Scatter ½ cup brown sugar. Arrange canned pineapple slices or peach halves over the fruit pour ½ of the above cake mix. Add 4 or 5 minutes to above baking time.

Upside-Down Cobbler

Pour in milted margarine or Crisco in a pan. Pour in the other ½ of the batter on the Crisco. Place the fruit(4 cups) with the 1 tbs. of lemon juice and  1 ¾ cups of sugar in a medium pan and bring to a boil. Pour over batter. Bake for 30 to 45 minutes.

Bean and Macaroni Soup

1 tbs. olive oil                                ½ onion                        1 can tomatoes in puree

2 can vegetable Broth [Swanson]  ¾ cup beans                ½ head of cabbage

¾ cup macaroni [rice]                   1 tsp pizza / pasta seasoning   1 tsp garlic salt

6 cups of water

Heat oil in Dutch oven then add onion and cook for 10 minutes. Add tomatoes, Broth, beans, garlic salt, pizza / pasta seasoning, tomatoes and water and cook for 20 minutes on low. Stir in cabbage and noodles. Boil soup and reduce to med and uncover for 10 minutes.

Tangy Marinated Broccoli

3 Bunches of broccoli                  1 cup cider vinegar          1 tbs.  sugar

1 tbs. dried dill weed                    1 tsp salt                          1 tsp garlic salt

1 tsp pepper                                 1 ½ cup vegetable oil [canola]

Take 3 bunches of Broccoli removing stalks and separating into flowerets. Wash thoroughly, draining, and put in plastic Ziploc bag. Combine all other ingredients, mixing well: pour over broccoli. Close bag shake, then burp out all the air and chill for 24 hours shaking several times. Put in bowl and garnish with lemon slices if desired.

Yock-A- Mein

8.25 oz. package Cooked rice Noodles                       Chopped cooked pork meat

GF Catsup (Heins)                   GF soy sauce              Salt to taste                                                                  Chopped onions                       Hard boiled eggs         GF Ground Red Pepper                                       

Cook noodles by package instruction. Cool. Combine all the ingredients and cool before serving.                                                      

Chicken and Noodle Salad

Chicken- cooked & chopped         carrots-chopped                         peas -chopped          celery- chopped                            Onion-chopped                           mayonnaise              salt                                                 pepper

Combine all ingredients and chill before serving.

Macaroni Salad

1 cucumber pealed and cut                                 8 oz. GF macaroni (De Boles)    ½ cup apple cider vinegar (white house)                 1 small chopped onion            1 chopped green pepper

After cooking and cooling the macaroni combine all ingredients and cool for several hours before serving.

Frittata :  Italian spinach omelet

 9 eggs                       1 cup skimmed milk                   1 med onion chopped

4 slices bacon             ½ cup bacon                1 package cheese (Cabot shredded)

1 package frozen spinach (chopped)                            2 tbs. olive oil

salt and pepper

Preheat oven to 350°.  In a frying pan over medium heat, heat olive oil and fry onions for 3 minutes. Take out of pan and chop bacon. Add bacon to the pan and fry for 10 minutes or until crisp. Take out the bacon fat to throw away . In a bowl beat the eggs until creamy. Mix in the milk, cheese and seasoning stirring well. Take the spinach that was left out during cooking and put in colander. Squeeze out the water by pushing on the spinach. Combine the bacon, onions, spinach and egg mixture in the frying pan and mix well. Reduce the heat to low and cook until the eggs appear slightly firm about 5 minutes. Then place in the oven and bake until the eggs are set, about 10 minutes. Serve hot.  Any combinations of meat, vegetables and even fried pasta can be used. Of corset the cheese can be omitted.

Italian bean and Pasta salad

2 cups of dried GF pasta Penne Rigate (Bionaturae) 

6 oz. Polish Kielbasa Sausage (Healthy Choice) Halved lengthwise and sliced

1 – 14 oz.  Italian beans(Del Monte)drained       

1 – 14 oz.  Italian recipe (Del Monte) stewed tomatoes

2 oz. Parmesan cheese, shaved or grated

1] Cook pasta according to package, directions. Drain

2] Meanwhile, cook and stir sausage in large skillet over medium high heat 2 or 3 minutes

    until brown. 

3] Stir in beans and undrained tomatoes. Bring to a boil. Reduce heat. Simmer uncovered,

    2  or 3 minutes. Stir in pasta. Top with cheese. I add extra shredded cheese.

Penne Rigate Salad with Artichoke Hearts

12 oz dried Penne Rigate   (Bionaturae       6 Tbs. olive oil             3 Tbs.  Lime juice

3 cloves of garlic pealed & minced              1 tsp dried or I Tbs. fresh chopped oregano

salt & pepper                                              18 artichoke hearts bottled in olive oil drained

3 tbs. fresh or 2 tsp dried parsley                        (Optional) Parmesan cheese grade

                                                                            (Garnish)   1 lemon cut in 6 wedge

cook Pasta according to directions. Drain and mix with 1 Tbs. oil. Cover and refrigerate for

1 to 24 hours.  Afterwards in a large bowl wisk together the last 5 Tbs. oil, Limon juice, garlic, oregano, and salt and pepper to taste. Add the artichoke, Penne Rigate, and parsley. Toss to mix. Serve with cheese and lemon for garnish. 

Chicken and mushrooms Rotelle

1 package Roetelle pasta(                       7 Tbs. olive oil                   salt and pepper

1 lb. chicken breast, skinned and boned   3 Tbs. red wine vinegar   

1 ½ Tbs. balsamic vinegar                          1 ½   tps  to  1 Tbs. finely chopped thyme      1 cup chicken stock        1 Tbs. finely chopped sage       ½ tps. finely chopped rosemary        

  8 OZ. fresh or canned mushrooms, thinly sliced

Cook pasta according to directions. Drain and toss with 1 Tbs. olive oil. Cover and cool for 1 to 24 hours in refrigerator Then in a frying pan over medium heat warm I Tbs. olive oil and cook the chicken about 4 minutes. Turn over add salt and pepper to taste and continue cooking until opaque through out when pierced with the fork about 6 to 8 minutes). Add chicken stock scraping the pan to loosen anything on the bottom of the pan. Boil to reduce liquid to ½ cup about 5 minutes. Using slotted spoon, remove the chicken, reserving the cooked liquid. Place the chicken on a cutting board and cut diagonal into strips. Set aside to cool. In a large bowl Wisk together remaining 5 Tbs. of oil, the red wine vinegar , the balsamic vinegar, ,sage, thyme, rosemary ,and ¼ cup of the cooking liquid. Add pasta and mushrooms. Toss well. Place in serving bowl and serve with meat on top.

Extra: Dairy free GF buttermilk Substitute:  for 1 cup of buttermilk subtitle ¾ cup of dairy-free milk, ¼ cup plain soy yogurt and 1 tsp. lemon juice. This mixture closely

Marinated Cucumber Salad

2 cucumbers, sliced thinly               1 onion sliced thinly              ½ c cider vinegar

¼ c water                                         1 to 3 Tbs. sugar                  1 tps. Salt

pepper to taste

Soak the cucumbers in salted ice water. Chill. Drain. Probably, the longer the soak the better. Mix well and combine other ingredients to serve.

Chicken Wings I

24 chicken Wings                   canola Oil (Crisco)               Non Iodized salt to taste

Lightly oil bottom of pan and add a little water. Place chicken skin side up in a single layer in bottom of pan. Turn Pieces occasionally to baste. Turn on oven to broil or preheat for a few minutes. Bake at 400° for 1 hour. Serves 6 to 8.

Thing A Lings

2 c. sugar                             4 tbs. cocoa                         ½ c milk

½ c margarine                     ½ c GF peanut butter           1 tsp GF vanilla extract

5 c. Barbara’s corn Flakes  

In a large saucepan, bring the sugar, cocoa, milk and margarine to a boil. Cook for 1 ½ minutes. Add the peanut butter and vanilla. Mix well. Pour this mixture over the corn flakes. Drop by tsp. (size of nickel) onto wax paper. If you desire a flat cookie, pat it down wile warm. Store in cool place.  3 to 4 dozen.

Blueberry Cobbler

2 ½ pounds of blueberries            1 1/3 c. water        ¼ c cornstarch       ¼ c water

Heat oven to 350°. Place blueberries (frozen or fresh) and sugar in large saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to low; stirring constantly until thickened. Cook an additional 2 to 3 minutes. Set aside.

Topping [Streusel]:

2 ¼ c GF flour mix (Bob’s red Mill)         1 ½ c powdered sugar    

2/3 c. butter or margarine                       ½ tsp vanilla         ¼ tsp cinnamon

Combine in a medium bowl streusel ingredients. Take blueberries and put into a 9 x13 inch baking dish. Sprinkle on topping. Bake 20 to 30 minutes or until golden brown and bubbly. Serve cobbler in desert dishes topped with a scoop of GF ice cream or whipping cream or Cool Whip.

Cookies with filling

Cookies                Filling:  1/4c butter       1 ½ c confection sugar       2 tps. Vanilla

Blend butter or margarine and sugar until creamy. Blend in vanilla. Spread on 1 cookie and top with 1 cookie.

Chocolate Cake

1 ½ c Bob’s Red Mill GF baking flour        ½ c milk or water      1/3 c applesauce

1 c brown sugar                                         1 large egg                1 tsp vanilla

½ c unsweetened cocoa powder           1 tsp baking soda     1 tsp. Xanthan gum

¾ c warm brewed coffee                        ¾ tsp. salt

Preheat oven 350°F. Grease 11x7 inch nonstick pan. Set aside. Place all ingredients except coffee in a large bowl and blend with electric mixer. Add coffee and mix until thoroughly blended. Pour in pan. Bake for 30 to 35 minutes or until toothpick comes out clean.

Poke holes in top of cake and spread Dunkin Hines Creamy Home-stile (classic Chocolate) on the top. It will melt and soak into cake.

Chicken Wings 2

Lime Cola                                 Chicken Broth                               Ortega Fajita Seasoning Mix

Mix together cola, broth, and seasoning mix. Pour over chicken wings (or dummies), cover and refrigerate overnight. Bake on baking sheet at 400° for 40 minutes.

Spanish Rice

1 lb. Ground Turkey                1 medium onion       1 – 16 oz can tomatoes (Kroger no salt) 

2 - 8 oz can tomatoes sauce (Hunts no salt)            1 cup Uncle Ben’s White Rice (uncooked)

1 cup water                              2 Tbs. chili powder (Durkees)

Yellow Cake

1 Miss Roben’s Yellow Cake Mix.             1 can Pillsbury creamy Supreme vanilla Frosting

Cake Mate Decorating Icing

Make cake according to directions. Decorate with icing and cake mate.

Meat and Yucca Root

Brown meat. Cut your yucca root and cooks both until tender.

Beans and Franks

1 can Baked Beans (Bush)        Minced onion (Tone’s)            Garlic Powder (Tone’s)

 Ketchup (Heinz)                        Red wine Vinegar                    Franks (Ball Park Lite)

Combine all and cook until franks are done.  

Spanish Tapa - Garlic Shrimp

6 Tbs. olive oil (Bertolli)    4 cloves garlic, thinly sliced       ¼ to ½ red pepper flakes (McCormick)

1 lb. medium or large shrimp, peel and deveined       2 tbs. chicken broth (organic-Imagine brand)

2 tbs. lemon juice                              salt                     2 Tbs. minced fresh parsley

 Heat the oil, garlic and red pepper flakes in a large shallow pan. When the garlic just begins to turn golden, add the shrimp and cook over high heat for about 3 minutes, stirring constantly

Add the broth and lemon juice. Pour into a large earthen ware bowl and sprinkle with salt and parsley.

Adrienne/ John’s Chili

1 package 97% lean hamburger         1 mid. Onion chopped         1- 14oz. can Red Globe tomatoes

 Assorted peppers (substitute 1 - 4oz.  Can of chilies)                   1- 15oz. can tomato sauce (Contadina)

1 10 0z can (Ro Tel) diced tomatoes and green peppers               1- 2.25 can sliced black olives (Mario)

1 Tbs. chili powder         1 -15oz. can kidney beams (Goya)           1 - 15oz. can black m\beans (Goya)

Brown Ground meat and sauté the peppers and onions. When thoroughly cooked add the other ingredients except for the beans and cook for an hour or two. Add beans and heat thoroughly before serving. We serve with rice or corn chips or both. Often we top with raw onions. Tomatoes, lettuce, sliced green onions, cheddar cheese or salsa.

Pamela’s Chocolate Brownie mix

Cook according to package of Pamela’s Chocolate Brownie mix.                       

Impossible Pumpkin Pie

1 cup of non-dairy coffee creamer           ¾ cup GF brown sugar          3 eggs

1 - 16oz. can pumpkin                              2 tsp. pumpkin pie spice         ½ tsp. salt

½ cup butter flavored Crisco                   ½ nutmeg                                 1 tsp. GF vanilla

½ cup GF baking mix                               corn oil for pan

Preheat oven to 350º. Spread oil in a dip dish pan. Place all ingredients into blinder except Crisco and flour. Blend well. Put blender on low and pour in Crisco slowly. Slowly add flour increase speed and blend completely. Pour in to prepared pan and bake for 1 hour or until center is slightly puffy. Remove from oven and cool. Pie is stored like a pumpkin pie. The pie holds together well when served but has a crust like texture.

Deserts White Cake with White Icing

This is easy to prepare and just as good as homemade. Use a Gluten-free

Pantry Old Fashioned Cake & cookie mix, make the cake according to directions.

Frosting: make a mixture of confectioner’s sugar, butter, and lemon juice.

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. 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.

Great Pumpkin Desert

1 can solid-pack 100% pumpkin                 1 can Enfamil (milk free) or evaporated milk                     3 eggs                           1 c sugar        

1 tsp pumpkin pie spice                          1 Spice cake mix (Gluten Free Pantry) or( GF white or yellow cake mix +3 tsp

                                                                                                                                        Pumpkin pie spice)    

¾ cup water or Butter or margarine               1 ½ cup pecans, walnuts or other nut

Cool Whip or ice cream.

In a mixing bowl combine the first 5 ingredients. Transfer to a greased 13”x9” baking pan. Sprinkle with dry cake mix and drizzle with butter where it is thick wave spoon in that area. Top with nuts. Bake at 350° for 1 hour or until a knife insert near center until the center comer out clean. Serve with ice cream or Cool Whip

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

top