Banana Cake with Butter Cream Icing
2/3 Cup Buttermilk
2/3 Cup Shortening, butter flavored
3-4 Bananas, mashed
3 eggs
1 2/3 Cup Sugar
2 1/3 Cup GF Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
2/1 tsp Cream of Tartar
½ tsp Xanthan Gum
Grease and flour 13x9 pan. Preheat oven to 350 degrees. Mix buttermilk, shortening, bananas, eggs and sugar. Add dry ingredients and mix. Bake 30-40 minutes. Cool and frost.
Butter Cream Icing
3 Cups powdered sugar
1/3 Cup Margarine
2 Tbsp Milk
Mix all ingredients.
Tuesday, January 6, 2009
Wednesday, December 31, 2008
Gluten Free Hoppin John II
Hoppin John II
1/4 pound slab bacon, cut into 1/4-inch cubes
1 small onion, finely chopped
1 celery rib, finely chopped
1 garlic clove, minced
2 pounds black-eyed peas (fresh or frozen)
Salt and freshly ground black pepper to taste
Red pepper flakes to taste
3 cups water
Hot cooked rice
3 large ripe tomatoes, chopped or stewed
In a large saucepan, fry the bacon over moderate heat till almost crisp and pour off all but about 1 tablespoon of the grease. Add the onion, celery, and garlic and cook, stirring, for 2 minutes. Add the peas, salt and pepper, red pepper flakes, and water, bring to a boil, reduce the heat to low, cover, and simmer till the peas are tender but not mushy, about 1 hour. Drain the peas, then serve them in small bowls over mounds of hot rice with a few spoonfuls of tomatoes on the tops.
1/4 pound slab bacon, cut into 1/4-inch cubes
1 small onion, finely chopped
1 celery rib, finely chopped
1 garlic clove, minced
2 pounds black-eyed peas (fresh or frozen)
Salt and freshly ground black pepper to taste
Red pepper flakes to taste
3 cups water
Hot cooked rice
3 large ripe tomatoes, chopped or stewed
In a large saucepan, fry the bacon over moderate heat till almost crisp and pour off all but about 1 tablespoon of the grease. Add the onion, celery, and garlic and cook, stirring, for 2 minutes. Add the peas, salt and pepper, red pepper flakes, and water, bring to a boil, reduce the heat to low, cover, and simmer till the peas are tender but not mushy, about 1 hour. Drain the peas, then serve them in small bowls over mounds of hot rice with a few spoonfuls of tomatoes on the tops.
Sunday, December 28, 2008
Gluten Free Turkey Meatball Soup
Gluten Free Turkey Meatball Soup
2 cups gluten free chicken broth
2 cups gluten free marinara
One 15 ounce can low-sodium chickpeas, drained and rinsed
Crushed red pepper flakes to taste
1-1/3 pound package ground lean turkey
½ pound broccoli rabe, cut into bite size pieces
2 tablespoons grated pecorino romano
DIRECTIONS
1. Heat a large pot over high heat with chicken broth, marinara sauce, beans and crushed red pepper flakes until mixture comes to a simmer.
2. While mixture comes to a simmer, season ground turkey with Nu-Salt and pepper flakes. Roll turkey into about 40 meatballs.
3. Next, stir broccoli rabe into the broth and bring to a simmer. Add meatballs to the broth, cover pan with lid and lightly poach the meatballs until just cooked through, stirring occasionally for about 6 minutes. The broth should barely simmer. Check soup for seasoning.
4. Ladle into 4 large bowls and top with pecorino. Although no actual salt is called for in this recipe, please add it as you see fit
2 cups gluten free chicken broth
2 cups gluten free marinara
One 15 ounce can low-sodium chickpeas, drained and rinsed
Crushed red pepper flakes to taste
1-1/3 pound package ground lean turkey
½ pound broccoli rabe, cut into bite size pieces
2 tablespoons grated pecorino romano
DIRECTIONS
1. Heat a large pot over high heat with chicken broth, marinara sauce, beans and crushed red pepper flakes until mixture comes to a simmer.
2. While mixture comes to a simmer, season ground turkey with Nu-Salt and pepper flakes. Roll turkey into about 40 meatballs.
3. Next, stir broccoli rabe into the broth and bring to a simmer. Add meatballs to the broth, cover pan with lid and lightly poach the meatballs until just cooked through, stirring occasionally for about 6 minutes. The broth should barely simmer. Check soup for seasoning.
4. Ladle into 4 large bowls and top with pecorino. Although no actual salt is called for in this recipe, please add it as you see fit
Saturday, December 27, 2008
Gluten Free Enchilada Casserole
Enchilada Casserole
Ingredients:
3 Tbsp. diced green chilies, divided
½ c. Gluten Free salsa
¼ c. chopped green onions
¼ c. chopped fresh cilantro
15 oz. can black beans, drained and rinsed
11 oz. can mexi-corn (corn with red and green peppers), drained
10 oz. can Gluten Free enchilada sauce
8 ½ oz. pkg. Gluten Free corn muffin mix
½ c. egg substitute
2 Tbsp. chopped bottled roasted red bell pepper
1 ½ c. shredded reduced-fat Monterey Jack or Cheddar-Jack cheese
6 Tbsp. reduced-fat sour cream
1. Place 2 Tbsp. green chilies and next 6 ingredients in slow cooker (4 qt. size works best here). Stir well. Cover and cook on low for 4 hrs.
2. Combine remaining green chilies, muffin mix, egg substitute and roasted bell peppers in a bowl. Stir well. Spoon batter evenly over bean mixture in crock pot. Cover and cook approximately one hour—until cornbread is done.
3. Sprinkle cheese over cornbread. Cover and cook five minutes, or until cheese is melted.
4. Top each serving with sour cream. Depending on your family’s tolerance for heat, you can reduce the amount of green chilies or leave them out. The roasted red peppers are a nice touch, but they are not necessary. In a pinch, sub ½ tsp. dried cilantro for the fresh.
Ingredients:
3 Tbsp. diced green chilies, divided
½ c. Gluten Free salsa
¼ c. chopped green onions
¼ c. chopped fresh cilantro
15 oz. can black beans, drained and rinsed
11 oz. can mexi-corn (corn with red and green peppers), drained
10 oz. can Gluten Free enchilada sauce
8 ½ oz. pkg. Gluten Free corn muffin mix
½ c. egg substitute
2 Tbsp. chopped bottled roasted red bell pepper
1 ½ c. shredded reduced-fat Monterey Jack or Cheddar-Jack cheese
6 Tbsp. reduced-fat sour cream
1. Place 2 Tbsp. green chilies and next 6 ingredients in slow cooker (4 qt. size works best here). Stir well. Cover and cook on low for 4 hrs.
2. Combine remaining green chilies, muffin mix, egg substitute and roasted bell peppers in a bowl. Stir well. Spoon batter evenly over bean mixture in crock pot. Cover and cook approximately one hour—until cornbread is done.
3. Sprinkle cheese over cornbread. Cover and cook five minutes, or until cheese is melted.
4. Top each serving with sour cream. Depending on your family’s tolerance for heat, you can reduce the amount of green chilies or leave them out. The roasted red peppers are a nice touch, but they are not necessary. In a pinch, sub ½ tsp. dried cilantro for the fresh.
Monday, November 19, 2007
Gluten Free Apple Cornbread Dressing
Gluten Free Apple Cornbread Dressing
Fold together:
4 cups Gluten Free Bread, cubed and dried
4 cups Gluten Free cornbread, cubed and dried
2 ½ cups Gluten Free Chicken broth
1 Cup apple juice
3 eggs, beaten
Sauté in 6 Tbsp Butter and add:
1 cup onion, diced
1 cup celery, diced
2 cups Granny Smiths or Braeburn apples, cored, peeled and diced
½ cup chopped parsley
¼ cup chopped fresh sage
1 Tbsp fresh Thyme leaves
Salt and pepper
Preheat oven to 375 degree; coat a 9 x 13 pan with nonstick spray. Fold breads, broth, apple juice, and eggs together. Sautee onion, celery, in butter in a nonstick pan over medium heat until soft. Add onion mixture and remaining ingredients to bread mixture. Mix well the mound into baking dish, bake until top is browned. Approximately 45 minutes.
Fold together:
4 cups Gluten Free Bread, cubed and dried
4 cups Gluten Free cornbread, cubed and dried
2 ½ cups Gluten Free Chicken broth
1 Cup apple juice
3 eggs, beaten
Sauté in 6 Tbsp Butter and add:
1 cup onion, diced
1 cup celery, diced
2 cups Granny Smiths or Braeburn apples, cored, peeled and diced
½ cup chopped parsley
¼ cup chopped fresh sage
1 Tbsp fresh Thyme leaves
Salt and pepper
Preheat oven to 375 degree; coat a 9 x 13 pan with nonstick spray. Fold breads, broth, apple juice, and eggs together. Sautee onion, celery, in butter in a nonstick pan over medium heat until soft. Add onion mixture and remaining ingredients to bread mixture. Mix well the mound into baking dish, bake until top is browned. Approximately 45 minutes.
Friday, November 16, 2007
Gluten Free Sweet Potato Orange Cups
Gluten Free Sweet Potato Orange Cups
8 oranges
Mash together:
4 cups canned sweet potatoes, drained
1 cup fresh pineapple, diced
1 cup orange juice(from prepared orange cups)
¼ cup unsalted butter, softened
¼ cup brown sugar
2 eggs, beaten
1 Tbsp. Ground cinnamon
1 tsp kosher salt
For the topping-
Toast, Add:
1 cup pecans, chopped
4 Tbsp unsalted butter
¼ cup brown sugar
¼ cup light syrup
½ tsp kosher salt
Off Heat, Stir In:
¼ cup dark rum
1 tsp gluten free vanilla extract
Preheat oven to 375 degrees.
Prepare oranges by slicing off the bottom of each(this keeps them from falling over). Flip the orange over and remove the top 1/3 and scoop out and juice the flesh, reserving juice for the potato filing.
Mash the sweet potatoes and next 7 ingredients together in a bowl. Fill the orange cups with the potato mixture then arrange on a baking sheet (cups may be assembled 1 day ahead). Bake 45 minutes, or until tops begin to brown. Meanwhile prepare topping.
Toast pecans in a sauté pan over medium heat for 2 minutes. Add the next 4 ingredients; cook until syrupy.
Off heat stir in rum and vanilla. Return to heat for 1 minute then spoon mixture over baked orange cups and serve.
8 oranges
Mash together:
4 cups canned sweet potatoes, drained
1 cup fresh pineapple, diced
1 cup orange juice(from prepared orange cups)
¼ cup unsalted butter, softened
¼ cup brown sugar
2 eggs, beaten
1 Tbsp. Ground cinnamon
1 tsp kosher salt
For the topping-
Toast, Add:
1 cup pecans, chopped
4 Tbsp unsalted butter
¼ cup brown sugar
¼ cup light syrup
½ tsp kosher salt
Off Heat, Stir In:
¼ cup dark rum
1 tsp gluten free vanilla extract
Preheat oven to 375 degrees.
Prepare oranges by slicing off the bottom of each(this keeps them from falling over). Flip the orange over and remove the top 1/3 and scoop out and juice the flesh, reserving juice for the potato filing.
Mash the sweet potatoes and next 7 ingredients together in a bowl. Fill the orange cups with the potato mixture then arrange on a baking sheet (cups may be assembled 1 day ahead). Bake 45 minutes, or until tops begin to brown. Meanwhile prepare topping.
Toast pecans in a sauté pan over medium heat for 2 minutes. Add the next 4 ingredients; cook until syrupy.
Off heat stir in rum and vanilla. Return to heat for 1 minute then spoon mixture over baked orange cups and serve.
Thursday, November 15, 2007
Roast Turkey with Gluten Free Pomegranate Molasses Glaze
Roast Turkey with Gluten Free Pomegranate Molasses Glaze
1 - Self basting turkey (12-15 lb.)
1 Medium Onion, quartered
1 Apple, quartered
1 Rib Celery, cut into chunks
3 Tbsp. Vegetable Oil
Combine and simmer:
1 Cup Pomegranate Juice
2 Tbsp Molasses
1 Tbsp Balsamic Vinegar
1 Tbsp Dry Mustard
Preheat oven to 325°; place a foil-lined roasting rack n a roasting pan.
Prepare turkey by removing giblets and stuff with onion, apple, and celery chunks. Tie the legs together at the knuckles using butchers twine. Rub the entire turkey with oil then season with lots of salt and pepper to coat the skin evenly.
Combine pomegranate juice, molasses, vinegar and mustard in saucepan; simmer over medium heat 2 minutes, Baste turkey with glaze when internal temperature is 150°. Glaze every 10 minutes. Until the breast meat reaches 160-165° then remove the turkey from the oven. Let rest for 30 minutes before carving.
1 - Self basting turkey (12-15 lb.)
1 Medium Onion, quartered
1 Apple, quartered
1 Rib Celery, cut into chunks
3 Tbsp. Vegetable Oil
Combine and simmer:
1 Cup Pomegranate Juice
2 Tbsp Molasses
1 Tbsp Balsamic Vinegar
1 Tbsp Dry Mustard
Preheat oven to 325°; place a foil-lined roasting rack n a roasting pan.
Prepare turkey by removing giblets and stuff with onion, apple, and celery chunks. Tie the legs together at the knuckles using butchers twine. Rub the entire turkey with oil then season with lots of salt and pepper to coat the skin evenly.
Combine pomegranate juice, molasses, vinegar and mustard in saucepan; simmer over medium heat 2 minutes, Baste turkey with glaze when internal temperature is 150°. Glaze every 10 minutes. Until the breast meat reaches 160-165° then remove the turkey from the oven. Let rest for 30 minutes before carving.
Wednesday, November 14, 2007
Gluten Free Pulled Pork
Gluten Free Pulled Pork
2 Onions, quartered
2 Tbsp Brown Sugar
1 Tbsp Paprika
2 tsp salt
1/4 tsp Ground Black Pepper
1/4 cup Cider Vinegar
4 tsp Worcestershire Sauce
1 1/2 tsp Crushed Red Pepper Flakes
1 1/2 tsp Sugar
1/2 tsp Dry Mustard
1/2 tsp Garlic Salt
1/4 tsp Cayenne
1 (4-6 lb) Boneless Pork Roast
Combine onions, brown sugar, paprika, salt, pepper, vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne - stir well to mix
Put roast in crock pot and pour vinegar mixture over the roast. Cook on low for 12-14 hours. Remove and shred meat with a fork.
2 Onions, quartered
2 Tbsp Brown Sugar
1 Tbsp Paprika
2 tsp salt
1/4 tsp Ground Black Pepper
1/4 cup Cider Vinegar
4 tsp Worcestershire Sauce
1 1/2 tsp Crushed Red Pepper Flakes
1 1/2 tsp Sugar
1/2 tsp Dry Mustard
1/2 tsp Garlic Salt
1/4 tsp Cayenne
1 (4-6 lb) Boneless Pork Roast
Combine onions, brown sugar, paprika, salt, pepper, vinegar, Worcestershire sauce, red pepper flakes, sugar, mustard, garlic salt and cayenne - stir well to mix
Put roast in crock pot and pour vinegar mixture over the roast. Cook on low for 12-14 hours. Remove and shred meat with a fork.
Monday, November 12, 2007
Gluten Free Tandoori Spiced Chicken
Gluten Free Tandori-Spiced Chicken Serves 4
Marinade: Salsa:
2 garlic, minced 1 large mango, diced
1 1/2 t salt 1/4 c red onion, diced
2 Serrano peppers, minced 1 Serrano, diced
1 c plain yogurt (fat free is fine) 1 T lime juice
2 T lime juice 1/3 c diced cilantro & mint leaves
1 T fresh ginger, diced
2 t coriander (ground seed)
3/4 t turmeric
2 t cumin
1/2 t nutmeg
1/8 t cloves
1/2 t pepper
Score 4 chicken breasts (make deep diagonal slices across one side of breast, want to make deep enough for marinade flavor, not too deep to break apart) Marinate at least 4 hours to overnight in zip lock bag.
Grill until chicken is done. Marinade can make it dry, so watch carefully. Serve with salsa.
Salsa can be made ahead as well and refrigerated
Marinade: Salsa:
2 garlic, minced 1 large mango, diced
1 1/2 t salt 1/4 c red onion, diced
2 Serrano peppers, minced 1 Serrano, diced
1 c plain yogurt (fat free is fine) 1 T lime juice
2 T lime juice 1/3 c diced cilantro & mint leaves
1 T fresh ginger, diced
2 t coriander (ground seed)
3/4 t turmeric
2 t cumin
1/2 t nutmeg
1/8 t cloves
1/2 t pepper
Score 4 chicken breasts (make deep diagonal slices across one side of breast, want to make deep enough for marinade flavor, not too deep to break apart) Marinate at least 4 hours to overnight in zip lock bag.
Grill until chicken is done. Marinade can make it dry, so watch carefully. Serve with salsa.
Salsa can be made ahead as well and refrigerated
Saturday, November 10, 2007
Gluten Free Orange Piccata
Gluten Free Orange Piccata
2 boneless skinless chicken breast halves
¼ Cup Gluten Free flour
2 Tbsp Olive Oil
¾ Cup Orange Juice
½ Cup dry White Wine
2 tsp Dijon Mustard
4 Tbsp butter, cubed
4 thin Orange Slices
Cut each breast in half lengthwise. Cover with plastic wrap and pound to ¼” thickness. Remove plastic and salt and pepper. Dredge chicken in Gluten Free Flour. Sautee cutlets in olive oil over medium high heat for 4-5 minutes or until golden brown. Turn cutlets and sauté for 2 minutes. Remove from pan and keep warm. Deglaze pan with OJ, wine and mustard. Simmer until reduced by half, about 5 minutes. Reduce heat to low. Whisk in butter until melted. Add orange slices and return chicken to pan and heat thoroughly. Garnish with slivered almonds.
2 boneless skinless chicken breast halves
¼ Cup Gluten Free flour
2 Tbsp Olive Oil
¾ Cup Orange Juice
½ Cup dry White Wine
2 tsp Dijon Mustard
4 Tbsp butter, cubed
4 thin Orange Slices
Cut each breast in half lengthwise. Cover with plastic wrap and pound to ¼” thickness. Remove plastic and salt and pepper. Dredge chicken in Gluten Free Flour. Sautee cutlets in olive oil over medium high heat for 4-5 minutes or until golden brown. Turn cutlets and sauté for 2 minutes. Remove from pan and keep warm. Deglaze pan with OJ, wine and mustard. Simmer until reduced by half, about 5 minutes. Reduce heat to low. Whisk in butter until melted. Add orange slices and return chicken to pan and heat thoroughly. Garnish with slivered almonds.
Friday, November 9, 2007
Gluten Free Chicken Spaghetti
Gluten Free Chicken Spaghetti
8 boneless chicken breasts (cooked and chopped)
Save chicken broth for use in dish
Gluten Free Macaroni noodles (cooked)
1 lg. onion minced.
1 innerstalk celery – minced
1 lg. can of tomatoes
1 stick of butter
1 Tbsp. Worcestershire sauce
¼ c. chopped green pepper
1 c. green olives (sliced)
mushrooms chopped
¾ lb. grated cheese
Heat butter, add onion, green pepper and celery. Cook until tender. Add tomato pulp and sauce, salt and pepper. Stir in chicken broth – as much as is needed. Add mushrooms and olive mixture. Mix in Gluten Free noodles. Place in flat large baking dish. Cover with cheese. Bake for 45 minutes at 350º
8 boneless chicken breasts (cooked and chopped)
Save chicken broth for use in dish
Gluten Free Macaroni noodles (cooked)
1 lg. onion minced.
1 innerstalk celery – minced
1 lg. can of tomatoes
1 stick of butter
1 Tbsp. Worcestershire sauce
¼ c. chopped green pepper
1 c. green olives (sliced)
mushrooms chopped
¾ lb. grated cheese
Heat butter, add onion, green pepper and celery. Cook until tender. Add tomato pulp and sauce, salt and pepper. Stir in chicken broth – as much as is needed. Add mushrooms and olive mixture. Mix in Gluten Free noodles. Place in flat large baking dish. Cover with cheese. Bake for 45 minutes at 350º
Thursday, November 8, 2007
Gluten Free Chicken Piccata
Gluten Free Chicken Piccata
4 chicken cutlets
2 Tbsp Vegetable oil
Deglaze with:
¼ Cup dry white wine
1 tsp garlic, minced
Add:
½ cup GF chicken broth
2 Tbsp fresh lemon juice
1 Tbsp capers drained
Finish with:
2 Tbsp unsalted butter
Fresh lemon slices
GF Flour
Season cutlets with salt and pepper to taste then dust with Gluten Free Flour. Spray a sauté pan with nonstick spray, add vegetable oil and heat over medium-high. Sauté cutlets 2-3 minutes on one side. Flip the cutlets over and sauté the other side 1-2 minutes with the pan covered. Transfer cutlets to a warm plate; pour off fat from pan.
Deglaze pan with wine and minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes.
Add GF broth, lemon juice and capers. Return cutlets to pan and cook on each side 1 minute. Transfer cutlets to a warm plate.
Finish with butter and lemon slices. Once butter melts pour over cutlets. Garnish with chopped fresh parsley and serve.
4 chicken cutlets
2 Tbsp Vegetable oil
Deglaze with:
¼ Cup dry white wine
1 tsp garlic, minced
Add:
½ cup GF chicken broth
2 Tbsp fresh lemon juice
1 Tbsp capers drained
Finish with:
2 Tbsp unsalted butter
Fresh lemon slices
GF Flour
Season cutlets with salt and pepper to taste then dust with Gluten Free Flour. Spray a sauté pan with nonstick spray, add vegetable oil and heat over medium-high. Sauté cutlets 2-3 minutes on one side. Flip the cutlets over and sauté the other side 1-2 minutes with the pan covered. Transfer cutlets to a warm plate; pour off fat from pan.
Deglaze pan with wine and minced garlic. Cook until garlic is slightly brown and liquid is nearly gone, about 2 minutes.
Add GF broth, lemon juice and capers. Return cutlets to pan and cook on each side 1 minute. Transfer cutlets to a warm plate.
Finish with butter and lemon slices. Once butter melts pour over cutlets. Garnish with chopped fresh parsley and serve.
Tuesday, October 30, 2007
Gluten Free Jicama Slaw
Gluten Free Jicama Slaw
2 cups Jicama peeled and julienned
½ cup carrots, peeled and shredded
2 Tbsp scallions, minced
1 Tbsp jalapeño, seeded and minced
3 Tbsp fresh orange juice
1 Tbsp fresh lemon juice
1 Tbsp olive oil
1 tsp honey
½ tsp kosher salt
Combine Jicama, carrots, scallions and jalapeños in a bowl. Whisk juices, oil, honey and salt and pour over slaw mixture. Toss well to coat.
2 cups Jicama peeled and julienned
½ cup carrots, peeled and shredded
2 Tbsp scallions, minced
1 Tbsp jalapeño, seeded and minced
3 Tbsp fresh orange juice
1 Tbsp fresh lemon juice
1 Tbsp olive oil
1 tsp honey
½ tsp kosher salt
Combine Jicama, carrots, scallions and jalapeños in a bowl. Whisk juices, oil, honey and salt and pour over slaw mixture. Toss well to coat.
Monday, October 29, 2007
Gluten Free Broccoli, Chickpea & Tomato Salad
Gluten Free Broccoli, Chickpea & Tomato Salad
1 head of fresh Broccoli
1 Tbsp Dijon Mustard
2 Tbsp Red Wine Vinegar
2 Tbsp Olive Oil
½ Red Onion, minced
Dash of salt
Dash of pepper
1 pint of Cherry Tomatoes, halved
1 can Chickpeas, drained and rinsed
Cut florets from broccoli and steam until crisp-tender. In a large bowl, whisk Dijon mustard with red wine vinegar, olive oil, and red onion. Season with salt and pepper. Add halved tomatoes, chickpeas and broccoli. Toss to coat. Serve chilled or at room temperature.
1 head of fresh Broccoli
1 Tbsp Dijon Mustard
2 Tbsp Red Wine Vinegar
2 Tbsp Olive Oil
½ Red Onion, minced
Dash of salt
Dash of pepper
1 pint of Cherry Tomatoes, halved
1 can Chickpeas, drained and rinsed
Cut florets from broccoli and steam until crisp-tender. In a large bowl, whisk Dijon mustard with red wine vinegar, olive oil, and red onion. Season with salt and pepper. Add halved tomatoes, chickpeas and broccoli. Toss to coat. Serve chilled or at room temperature.
Thursday, October 25, 2007
Gluten Free Broccoli Salad
Broccoli Salad
1 head fresh Broccoli
3 Tbsp Red Onion, chopped
1 Cup Mayonnaise
3 Tbsp Sugar
3T white Vinegar
Salt and pepper to taste
5-6 slices bacon, cooked and crumbled
Cheddar cheese, shredded, to taste
Cut broccoli into small pieces. Mix mayonnaise, sugar, vinegar and salt and pepper. Pour over broccoli and mix. Add crumbled bacon. Add cheese if desired.
1 head fresh Broccoli
3 Tbsp Red Onion, chopped
1 Cup Mayonnaise
3 Tbsp Sugar
3T white Vinegar
Salt and pepper to taste
5-6 slices bacon, cooked and crumbled
Cheddar cheese, shredded, to taste
Cut broccoli into small pieces. Mix mayonnaise, sugar, vinegar and salt and pepper. Pour over broccoli and mix. Add crumbled bacon. Add cheese if desired.
Tuesday, October 23, 2007
Gluten Free Soups
Black Eyed Peas
Bacon
Onion
2 cans Rotel Tomatoes
Salt & pepper
1 Bag frozen black-eyed peas
garlic salt
Ham bone (if desired)
Combine all ingredients and cook on medium heat until ready to serve (slow cooking makes them really good).
Bacon
Onion
2 cans Rotel Tomatoes
Salt & pepper
1 Bag frozen black-eyed peas
garlic salt
Ham bone (if desired)
Combine all ingredients and cook on medium heat until ready to serve (slow cooking makes them really good).
Monday, October 22, 2007
Gluten Free Soups
Gluten Free Cream of Mushroom Soup/Chicken Soup
This works well on recipes that call for a can of creamed soup. Just replace the mushrooms with whatever you like to make the creamed soup of your choice!
1 Tbsp Margarine
1 small can sliced mushrooms
4 Tbsp Margarine
½ Cup Evaporated Milk
½ Cup Milk
½ tsp Dice onion
Pinch of Celery Salt
Pinch Garlic Powder
¼ tsp Salt
1/8 tsp Pepper
2 ½ Tbsp Gluten Free Flour
¼ Cup Milk
Melt margarine and sauté mushrooms. Add remaining margarine, evaporated milk, milk, and spices. Bring to a boil. Mix GF flour and remaining milk together. Add to boiling mixture and simmer until thick. Cool.
This also works well if you replace mushrooms with a bit of chicken broth.
This works well on recipes that call for a can of creamed soup. Just replace the mushrooms with whatever you like to make the creamed soup of your choice!
1 Tbsp Margarine
1 small can sliced mushrooms
4 Tbsp Margarine
½ Cup Evaporated Milk
½ Cup Milk
½ tsp Dice onion
Pinch of Celery Salt
Pinch Garlic Powder
¼ tsp Salt
1/8 tsp Pepper
2 ½ Tbsp Gluten Free Flour
¼ Cup Milk
Melt margarine and sauté mushrooms. Add remaining margarine, evaporated milk, milk, and spices. Bring to a boil. Mix GF flour and remaining milk together. Add to boiling mixture and simmer until thick. Cool.
This also works well if you replace mushrooms with a bit of chicken broth.
Sunday, October 21, 2007
Gluten Free Side Dishes
Sinful Potatoes
1 – 8 oz. cream cheese
1 – 8 oz sour cream
½ cup butter
1 clove garlic (minced)
¼ cup chives or green onion
5 lbs potatoes (boiled & mashed)
grated cheese on top
Mash cooked potatoes; Mix all other ingredients into mashed potatoes. Place in baking dish and cover with grated cheese.
Bake until melted.
1 – 8 oz. cream cheese
1 – 8 oz sour cream
½ cup butter
1 clove garlic (minced)
¼ cup chives or green onion
5 lbs potatoes (boiled & mashed)
grated cheese on top
Mash cooked potatoes; Mix all other ingredients into mashed potatoes. Place in baking dish and cover with grated cheese.
Bake until melted.
Saturday, October 20, 2007
Gluten Free Side Dishes
Squash Casserole
5 or 6 yellow squash – sliced and cooked
1 med onion – chopped
1 egg slightly beaten
2 slices Gluten Free toasted bread crumbs
½ stick margarine
½ recipe Gluten free Mushroom soup
Combine all ingredients (except GF toast). Put in casserole dish and sprinkle Gluten free toast over top.
Bake 350º for 30 minutes.
5 or 6 yellow squash – sliced and cooked
1 med onion – chopped
1 egg slightly beaten
2 slices Gluten Free toasted bread crumbs
½ stick margarine
½ recipe Gluten free Mushroom soup
Combine all ingredients (except GF toast). Put in casserole dish and sprinkle Gluten free toast over top.
Bake 350º for 30 minutes.
Friday, October 19, 2007
Gluten Free SIde Dish
Gluten Free Church Potatoes
32 oz. Pkg. Hash Browns
½ Cup Margarine
1 recipe of Gluten Free cream of mushroom soup
1 pint Sour Cream
½ Cup Milk
¼ Cup chopped Green Onion
2 Cups Cheddar Cheese, shredded
2 Tbsp Margarine, melted
Cornflakes
Preheat oven to 350 degrees. Melt ½ Cup margarine and pour into 9x13 pan. Add ½ pkg. of Hash Browns. In separate bowl mix Gluten Free soup, sour cream, milk and green onions. Pour ½ of mixture over potatoes. Spread 1 cup of the cheddar cheese over mixture. Repeat with the potatoes, soup mixture, and then cheese. Mix crumbled cornflakes with the remaining melted margarine and sprinkle over casserole. Bake 1 hour and serve.
32 oz. Pkg. Hash Browns
½ Cup Margarine
1 recipe of Gluten Free cream of mushroom soup
1 pint Sour Cream
½ Cup Milk
¼ Cup chopped Green Onion
2 Cups Cheddar Cheese, shredded
2 Tbsp Margarine, melted
Cornflakes
Preheat oven to 350 degrees. Melt ½ Cup margarine and pour into 9x13 pan. Add ½ pkg. of Hash Browns. In separate bowl mix Gluten Free soup, sour cream, milk and green onions. Pour ½ of mixture over potatoes. Spread 1 cup of the cheddar cheese over mixture. Repeat with the potatoes, soup mixture, and then cheese. Mix crumbled cornflakes with the remaining melted margarine and sprinkle over casserole. Bake 1 hour and serve.
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