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Apple Recipes
Waldorf Salad
Serving Size : 6
Categories :
Fruit
Salads
Amount Measure Ingredient --
Preparation Method
-------- ------------ --------------------------------
1
red apple -- cored & chopped 1 yellow
apple -- cored & chopped
1/2
cup walnuts --
chopped
1/2 cup raisins
1
teaspoon sugar
1 lime -- juiced
1/2
cup mayonnaise --
Hellmann’s
Mix and serve.
Apple Crisp
Recipe By : Phyllis Chinn
Serving Size : 8 Categories :
Desserts
Fruit
Amount Measure Ingredient --
Preparation Method
-------- ------------ --------------------------------
7
large granny Smith apple --
peeled and
sliced
1 cup gf flour
1/2
cup brown sugar,
packed
1/4 cup white sugar
1
teaspoon
cinnamon
1/3 cup pecans -- chopped
1/2 teaspoon nutmeg –
ground
1 stick butter -- melted
Mix together dry ingredients and add melted butter; mix
well. Put apples in a 9X9 in. buttered pan. Spread flour mixture
evenly over apples and bake at 350 for 45 minutes. Increase heat to 375
and bake until bubble.
Apple Pork Chops
Recipe By : Carole Vogler
Serving Size : 6
Categories : Main
Dishes
Pork & Ham
Fruit
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1/4
cup GF flour
mixture 1/2
teaspoon salt
1/2 teaspoon
paprika
1/8 teaspoon pepper
6 1/2 in.thick pork
chops
1/4 cup vegetable
oil
2
medium apples, cooking -- Golden
Delicious
2
cups apple
juice
3 tablespoons brown sugar
1/2 teaspoon
allspice -- ground
Combine first 4 ingredients in a shallow bowl; dredge pork chops in
mixture. Reserve remaining flour mixture. (I cut pork chops in
bite-size pieces.) Brown pork chops in oil in a large skillet.
Arrange chops in a 13” x 9” x 2” baking dish.
Core unpeeled apples, and cut into rings: place on chops. Pour 1 ½ cups
apple juice over apples. Combine sugar and allspice; sprinkle over
apples. Bake, uncovered, at 325 degrees for 1 hour or until chops are
tender. (Bake for only 30 minutes if meat bite-size.)
Remove pork chops and apple slices to a serving platter, reserving pan
drippings. (I added cooked rice to the serving platter before adding chops
and apples.) Dissolve 1 ½ tablespoons remaining flour mixture in
remaining ½ cup apple juice. Combine flour mixture and pan drippings in
a saucepan; cook over medium heat until thickened, stirring constantly.
(Or put in microwave to thicken needs no stirring.) Serve sauce over
pork chops.
Apple Crisp
Filling: Topping:
6 C apples 1 C GF flour mix
¼ t cinnamon (McCormick) ½ C brown sugar (Domino)
Dash of salt 6 T margarine (Parkay)
½ C sugar (Domino) Nuts (optional)
Peel and slice apples. Toss with cinnamon, salt and sugar.
Place in 13 x 9 in. pan. Mix topping together and crumble over
apples. Bake uncovered at
350 degrees for 1 hour.
Pork with Apples and Onions
Recipe By : Adrienne Hilt
Serving Size : 8 Categories :
Fruit
Main Dishes
Pork & Ham
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1 tablespoon oil
-- (Wesson)
1 tablespoon butter -- (Land
O' Lakes)
1 2 lb. pork
tenderloin
2 medium
onion -- sliced
3 cups apples -- peeled and
sliced, 3/4
cup white wine --
dry
1/2 cup apple
juice
1 tablespoon rice flour
1 tablespoon dry
mustard mixed with 1T water for paste
1 cup heavy cream or half
and half
Heat oil and butter in heavy pan. Brown meat on all sides.
Remove meat, add onions and cook until soft. Add 2 cups of
apples. Cook until onions and apples are golden. Add wine and
apple juice. Mix flour with small amount of juice in a cup. Add
to apple mixture, blend and heat to a boil. Reduce heat and stir until
thickened. Return meat to pan. Spread with mustard. Cover
and simmner stirring and basting occasionally for one hour or until 160
degrees on a meat thermometer. Remove meat and keep warm. Add
remaining apples and cream to the pan. Heat to boil. Reduce heat
and simmer for about 5 minutes, until thickened. Slice meat and serve
with or in sauce.
Swedish Apple Torte
Serving Size : 6 Categories :
Desserts
Ethnic
Fruit
Amount Measure Ingredient --
Preparation Method
-------- ------------ --------------------------------
1 1/2
cups apples (2) --
finely chopped 1/2
teaspoon cinnamon -- McCormick's
1/4 teaspoon Clove --
Durkee
1 tablespoon Butter or
margarine -- melted
1 tablespoon
lemon juice – Real Lemon 2/3
cup sugar --
Dixie Crystal
1/2
cup rice flour --
Arrowhead Mills 1
teaspoon Baking Powder -- Featherweight
1/4 teaspoon salt --
Morton
1 egg -- beaten
1/3
cup sour cream --
Breakstone
1/2 cup
walnuts or pecans -- chopped
whipped cream or non-dairy whipped topping
Preheat oven to 350 degrees.
Place the apple, cinnamon, cloves, butter and lemon juice in a glass dish
and microwave on high for 5 minutes, stirring once.
Blend together the sugar, flour, baking powder and salt. Stir into the
partially cooked apples. Mix the egg with sour cream and add along with
the nuts to the batter. Pour into a greased pie tin and bake for 30
minutes, or until the top springs back when touched lightly. Cut in
wedges to serve either hot or cold topped with whipped cream.
Potluck
Cheese Crackers
Serving Size : 12
Categories : Appetizers Cheese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter or margarine --
softened 2 cups loosely packed sharp
cheddar cheese -- grated
1 cup Gluten Free flour
mix
1 teaspoon seasoning salt
Cream together butter and cheese. Add flour and seasoning. Stir until
dough forms a ball. Divide dough
into 3 sections and roll each section into a roll 6 inches long by 1 1/4
inches to 1 1/2 inches in diameter.
Wrap in wax paper and chill until firm. Preheat oven to 400 degrees. Cut
dough in 1/8 inch slices and
place on ungreased baking sheet. Bake 10 minutes or until crisp and very
slightly browned.
NOTES: Can be frozen before slicing.
Southern Potato Salad
Recipe by: Glenda Tyler
3# new red potatoes, unpeeled (washed!) and cut into
chunks
3 eggs
½ - ¾ cup Heinz Sweet
Relish
½ med onion, chopped
salt
pepper
¾ - 1 cup Hellmanns Low Fat Mayonnaise
Put the potato chunks and eggs into a dutch oven with sufficient water to
cover all. Bring to a boil and cook 10 minutes, remove eggs and immediately
cover with cold water; set aside. Test potatoes and cook 5 more minutes if
needed, until done but not mushy. Pour potatoes into a colander and allow to
cool.
Peel and mince eggs.
Dump the cooled potatoes, minced eggs, relish, and onion back into the
pot and mix well. Add salt and pepper to taste and mix again. Add mayonnaise
to taste and thoroughly blend it all together.
Eat a large spoonful to be sure it’s good and put the rest in the
refrigerator. Keeps well only if you keep it out of sight.
Recipe may be doubled, or parts of it may be doubled, or you can simply
start with a pot slam full of potatoes and go from there. This method works
well for me.
Spicy Squash Casserole
Recipe By : Lois Gray
Serving Size : 8
Categories :
Casseroles
Vegetables
Amount Measure Ingredient --
Preparation Method
-------- ------------ --------------------------------
1/4
lb. butter
2
medium green pepper --
chopped
1
large onion -- chopped
garlic -- minced;
seasonings oregano, tarragon, celery seed, marjoram -- to
taste
seasonings rosemary, thyme,
parsley flakes, basil leaf -- to taste
2
small yellow squash --
cubed
1 medium
zucchini -- cubed
mozzarella cheese & cheddar --
shredded 1 can or fresh
tomatoes -- diced parmesan cheese
In a Dutch oven, melt butter. Add and sauté green
pepper, onion, garlic, and seasonings. Add squash and zucchini.
When cooked, add tomatoes.
Let simmer on low. Add mozzarella and cheddar cheeses. When
ready to serve top with Parmesan cheese.
NOTES : If mixture is too watery, before adding cheese, stir in some quick
rice. Can be cooked ahead and placed in casserole dish and reheated
when needed. Can add leftover vegetables to this casserole.
Shepherd's Pie
Recipe By : Alegria Katona
Serving Size : 6
Categories :
Casseroles
Main Dishes
Ingredients -- Preparation Method
-------- ------------ --------------------------------
Ground beef -- Browned and
drained
Potatoes – Mashed
minced onion onion
salt
milk
butter or margarine
parsley flakes
1
can mixed
vegetables -- Drained (Del Monte)
Brown beef with minced onion and onion salt. Add
vegetables. Mash potatoes with butter, milk and salt.
Stir in parsley flakes.
Spread beef mixture in 9x13 pan. Top with mashed potatoes.
Bake at 350 degrees.
NOTES: Gluten free beef gravy can be added to meat mixture, if
desired. Canned corn can be used instead of mixed vegetables.
Thanksgiving Recipes
Festive Cranberry Salad
1 pkg. (6 oz.) Jell-O strawberry
gelatin
1 3/4 cups boiling water
1 can (1 lb.) Ocean Spray cranberry
sauce 1 pkg. (10 oz.)
Birds Eye frozen sliced strawberries
1 small can (8 oz.) Dole crushed pineapple, drained
Dissolve gelatin in water, add cranberry sauce, strawberries, and
pineapple. Stir until sauce dissolves and berries thaw and separate. Turn
into mold and chill until firm. Garnish with sour cream, if
desired.
Carrots Lyonnaise
Recipe By : Carole Vogler
Serving Size : 8
Categories : Vegetables
Amount Measure Ingredient --
Preparation Method
-------- ------------ --------------------------------
6
medium carrots -- sliced,
julienne
3 medium
onions -- sliced
1
package chicken
bouillon
1/2 tablespoon cornstarch
1/2
cup boiling
water
1/4 teaspoon salt
4 tablespoons butter
or
margarine
dash pepper
3/4 cup water
Dissolve bouillon in boiling water; add carrots, cook 10 min. Melt
butter in skillet, add onions, cook 15 min. Stir in cornstarch, salt,
pepper; add ¾ cup water, bring to boil; add carrots, simmer uncovered 10 min.
or until carrots are tender.
Fruit Salad
8 oz. Mandarin orange slices, drained Nuts
(walnuts, pecans, etc.)
Coconut flakes (as much as
desired)
Maraschino cherries
8 oz. Chunk pineapple, drained
Mix 3T sour cream and 1T Mayo. Stir into fruit mixture. Use
less if making smaller amount, more it larger.
Can use other fruits—drain well—grapes in season.
Spicy Squash Casserole
Recipe By : Lois Gray
Serving Size : 8
Categories :
Casseroles
Vegetables
Amount Measure Ingredient --
Preparation Method
-------- ------------ --------------------------------
1/4
lb. butter
2
medium green pepper --
chopped
1
large onion -- chopped
garlic -- minced
seasonings
oregano, tarragon, celery seed, marjoram -- to taste
seasonings rosemary, thyme, parsley flakes, basil leaf --
to taste
2
small yellow squash --
cubed
1
medium zucchini --
cubed
mozzarella cheese & cheddar -- shredded
1 can or fresh tomatoes --
diced parmesan cheese
In a Dutch oven, melt butter. Add and sauté green
pepper, onion, garlic, and seasonings. Add squash and zucchini.
When cooked, add tomatoes.
Let simmer on low. Add mozzarella and cheddar cheeses. When
ready to serve top with Parmesan cheese.
NOTES : If mixture is too watery, before adding cheese, stir in some quick
rice. Can be cooked ahead and placed in casserole dish and reheated when
needed. Can add leftover vegetables to this casserole.
Turkey
Salad
Serving Size : 4 Categories :
Luncheon
Poultry
Salads
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
1
Jennie-O turkey breast -- grilled &
diced
Duke's Light Mayonnaise
Heinz Dill pickles
Mix together. Allow to stand in refrigerator several hours.
Serve on bread, buns, or lettuce leaf.
Carrot Salad
Recipe By : Linda Mendelsohn
Serving Size : 6
Categories :
Salads
Vegetarian
Amount Measure Ingredient --
Preparation Method
-------- ------------ --------------------------------
Carrots, washed and/or peeled – shredded mayonnaise
coconut, sweetened -- shredded raisins
sugar or artificial sweetener
Carrots should be shredded twice in the processor for proper
consistency. Add remaining ingredients to taste. Mix. Allow
time in the refrigerator to blend flavors.
NOTES : This is an "as you like it recipe."
Soups and Stews
Spanish Egg Drop Soup (Sopa de Huevos)
Recipe By :
Serving Size : 12 Categories :
Ethnic
Soups & Stews
Vegetarian
Amount Measure Ingredient
-- Preparation Method
-------- ------------ --------------------------------
6
large potatoes -- peeled and
sliced
3 tablespoons tomatoes
saffron (optional) --
to color
potatoes
salt and pepper -- to taste
2 tablespoons olive
oil
eggs (as many as desired)
1 tablespoon
minced onion -- optional
2 fresh green pepper, roasted -- optional
Cook potatoes in boiling water until tender, adding tomatoes, saffron,
salt, pepper, dried onions. When potatoes are tender, add olive oil,
green peppers and eggs. To add eggs, break each into a separate
dish. Make a well in the cooked potatoes and drop in each egg whole,
one at a time. Simmer until eggs are firm. Serve with French
bread, if desired.
NOTES: To roast peppers: Broil, peel and cut into strips in this
manner. Set peppers on a foil lined aluminum pan and place under
broiler until skin looks blistered turning several times. Place peppers
immediately into a heavy duty, tiptop bag or a heavy brown paper bag, seal
and let stand 10 minutes to loosen the skin. Peel under cold water and
discard seeds. Tear into strips and add to potatoes after olive
oil.
This soup can be made without eggs, if desired.
Vegetable Beef Soup
Recipe By : Penny Rogers
Serving Size : 8
Categories :
Beef
Soups & Stews
Amount Measure Ingredient --
Preparation Method
-------- ------------ --------------------------------
1
lb.
stew
meat
1 16 oz. can tomato
sauce -- Contadina
1 16 oz.
can tomatoes -- Food Lion, no
salt 2
cups
water
5
fresh
carrots --
chopped
1
large
onion -- chopped
2
sticks celery --
chopped
2
large
potatoes -- peeled & diced
Place in crock pot & cook on low approximately 10 hours.
Pinto Beans
Recipe By : Jo Laslo
Serving Size : 12
Categories :
Beans
Ethnic
Amount Measure Ingredient --
Preparation Method
-------- ------------ --------------------------------
2
pounds pinto beans (with chopped
ham to taste) -- washed & sorted
3
quarts
water
salt and pepper celery
-- chopped
onion --
chopped
1
cup corn pasta --
(DeBoles)
Simmer all ingredients 2 hours or more. Add corn elbow pasta or
pasta of choice. Cook 6-8 minutes longer to cook pasta.
Chicken, White Bean and Fennel Stew
Recipe by: Carole Vogler
1 cup dry small white
beans
2 to 2 ½ sweet turkey Italian sausages (8 oz. total)
8 cups
water
1 large onion, chopped (about 1 ½ cups)
2 cups peeled, diced russet potato
2 large cloves garlic, peeled and crushed through a press ( about 1
teaspoon) 1 tsp. salt
1 cup chopped celery (about 2 stalks,
trimmed)
½ tsp. fennel seeds
3 tsps. Low sodium chicken bouillon granules or
1 can (14.5 oz) can low sodium chicken broth (I used Knor cubes)
½ tsp. dried thyme
leaves
1 cup green beans, trimmed and cut in 1 in. pieces
The day before you are ready to cook, rinse the beans, pick through them
and soak overnight in a large bowl of cold water. The next day,
drain and rinse and drain again and place in a large kettle. Cover with
8 cups water and bring to a boil. Add the onion, garlic, celery and
bouillon or broth. Reduce heat to medium low and simmer, covered, for 1
½ hours.
While the beans are cooking, make a slit in each Italian sausage and remove
the casings. Discard the casings and brown the meat in a nonstick
skillet, crumbling with a spoon. Cut the chicken breast into ½ in.
cubes and add to the skillet; cook until brown around the edges. Add
the sausage, chicken to the beans. Add the potatoes, salt, fennel
seeds, thyme leaves and green beans. Return to a simmer and cook, covered,
for 45 minutes longer. Soup can be eaten immediately or cooled to room
temperature and stored up to three days under refrigeration or frozen for up
to three months. Makes 6 (1 ¼ cup) servings.
Desserts
Cake Frosting
Serving Size : 12
Categories : Cakes
Fillings & Frostings
Amount Measure Ingredient --
Preparation Method
-------- ------------ --------------------------------
1 package Dream
Whip
1 package Royal Instant
Pudding 1
1/2 cups cold milk
In a chilled deep bowl, blend and whip all ingredients until stiff (3-8
minutes). Frost cake.
NOTES: Must be stored in refrigerator.
M&M Merry Snow Meringues
1 cup
sugar 4 egg
whites 3 ft. Parchment
Paper (We just cut up a paper bag)
1 pkg. (16 oz.) M&M's (Red and Green for this time of year)
Preheat oven to 250 degrees. Combine sugar and egg whites.
Using an electric mixer, fitted with a whip attachment, beat until stiff
peaks form. Spoon mounds of the mixture onto two cookie sheets lined
with paper. Sprinkle "M&M's" onto the mounds. Bake
at 250 degrees for about 1 hour. Test by turning over and tapping the
bottoms. They should be hard and sound hollow.
Cookies
(The Gluten Free Pantry “Old Fashioned Cake & Cookie Baking Mix”)
8 T vegetable
shortening
3 large eggs & 1 egg white,
6 T softened butter 2 T sugar mixed with 1
T 2 t
GF vanilla cinnamon (for coating)
Preheat oven to 350 degrees. Lightly oil cookie sheets. Beat
butter & shortening until fluffy. Add egg mixture and
vanilla.
Roll into 1 in. balls & roll in sugar/cinnamon mixture. Set 1 in.
apart on cookie sheet and bake 15 min. Remove and cool. Makes
40-48 cookies.
Cherry Coconut Bars
Pastry: 1 cup sifted GF
flour
1/2 cup GF butter
3 Tbs. confectioner's sugar
Filling: 2 eggs, slightly beaten 1 tsp. GF
vanilla 1 cup
sugar
1 1/4 cup GF flour
1/2 tsp. GF Baking Powder 1/4 tsp.
salt 3/4 cup chopped
nuts 1/2 cup
coconut
1/2 cup quartered Maraschino cherries (drained)
Heat oven to 350 degrees (mod) and with hands, mix flour, butter, confectioner's
sugar until smooth. Spread thin with fingers in 8" square
pan. Bake about 25 minutes. Stir rest of ingredients into
eggs. Spread over top of baked pastry. (No need to cool.) Bake
about 25 minutes. Cool, and then cut into serving bars (about 18)
"Toll House" Chocolate Chip Cookies
Recipe By : Penny Rogers
Serving Size : 12
Categories : Cookies
Amount Measure Ingredient --
Preparation Method
-------- ------------ --------------------------------
1 cup
butter or margarine 1 cup brown
sugar
1/2 cup granulated sugar
1 teaspoon
vanilla 2
eggs 2 1/4
cups
Ener-G Foods Gourmet Blend
1 1/2 teaspoons xanthan
gum 1
teaspoon
salt
1 teaspoon baking
powder
1
teaspoon baking
soda 12 ounces
chocolate chips 1 cup nuts --
chopped
Cream first four ingredients. Add eggs, mix well. Combine next
five ingredients. Add to egg/sugar mixture. Mix well. Add
chocolate chips and nuts. Mix well. Drop by rounded tablespoons
onto ungreased baking sheets. Bake at 375 degrees, 12 minutes or until
golden brown. Let stand 2 minutes before removing to cooling
rack.
NOTES : *Substitute for the Ener-G Gourmet Blend: 1 1/2 cups white rice
flour, 1/2 cup potato starch flour, 1/4 cup tapioca flour
Cheese Cake
Recipe By : Carole Vogler
Serving Size : 16
Categories :
Cheese
Desserts
Amount Measure Ingredient --
Preparation Method
-------- ------------ --------------------------------
2
cups pecans -- finely
ground
sugar
1 teaspoon cinnamon -- (McCormick's)
3 tablespoons butter or
margarine -- melted (Cabot)
2 8 oz. pkgs.
cream cheese at room temperature --
(Cabot)
4 eggs
2
teaspoons vanilla --
(McCormick's)
1 tablespoon cornstarch --
(Argo)
1/4 teaspoon
salt
1 cup dairy sour cream --
(Cabot)
Combine pecans, 3 T sugar, melted butter and cinnamon. Mix until
pecans are evenly coated. Press crumbs over bottom and 13/4 inches up
sides of a buttered 9 inch spring form pan. Bake 10 minutes at 350
degrees. Whip cream cheese until soft and smooth. Add eggs one at
a time, beating well after each addition. Blend in vanilla.
Combine 2/3 cup sugar, cornstarch and salt. Blend into cream cheese mixture.
Turn mixture into prepared crust. Bake in a moderate oven (350 degrees)
35 minutes. While cake is baking, combine sour cream, 1/2 cup sugar and
a pinch of salt. Spread evenly over hot cake. Turn oven up to 450
degrees and bake 4 to 5 minutes or until sour cream mixture sets. Place
pan on rack and cool. Leave cake whole or cut in sections or serving
pieces. Freeze until firm. Remove from freezer and wrap in
moisture vapor proof material. To serve: remove desired servings from
freezer and let stand unwrapped at room temperature to thaw. Makes 16
servings.
Recipes from member’s private
collection. Brands are a suggestion for the Tidewater area.
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