Gluten Free Recipes

2 postings from the Celiac list. Janice

Many of their flavors are, check the tub for Pavere mark or D with circle, Don't buy the flavors with the D. Angela

In a message dated 04/21/2000 12:32:19 PM Eastern Daylight Time, GFCFrecipes@egroups.com writes: << tub of ready to spread Duncan Hines frosting for emergencies, Connor likes the Cream Cheese flavor. The cream cheese frosting is gfcf? --Debra

Robin, Yes a tortilla maker is a good investment, but I would keep it GFCF only unless it is very easy to clean thoroughly. Like waffle irons and toasters, most tortilla makers are just lightly cleaned and oiled between uses. The maker should work fine with our recipes. Most corn tortilla recipes are GFCF already and I posted some flour tortilla recipes earlier. Let us know how it works if you get it. Angela

Hello Desi, Divide the dough into small balls and flatten into 6-7" circles for mini-pizzas. Yes I usually make small individual crusts, bake them for 10 minutes, then cool and freeze them in a stack inside a big ziploc bag. Goodluck. Angela

For Kristy and other new moms on the diet. Make it simple. Start by using plain grilled / broiled meats and raw vegetables. Replace the offending foods one item or one group at a time. Don't feel that you have to prepare 'proper' meals like meat ,vegs, baked goods, a dessert, for everyone every meal. Use the easiest foods most often, if you make good waffles and lousy bread, make the waffles. My son gets waffles for breakfast with honey or Smart Beat and cinnamon sugar, and waffle for lunch with almond butter and fruit spread. I can make bread, but making 3 dozen waffles is quicker, he likes them, they freeze great, don't have to be sliced, and are easy to hide stuff in the batter: like calcium powder, ground flax seed, grated vegetables, pureed fruit, and other things that would be harder to get into him. I waffle is great as french toast, garlic bread, sandwich, and even a cracker substitute. I feel the same way about pancakes, tortillas, and flatbread. Think versatile and easy. Make healthy easy snacks, veg sticks, rice crackers. Get a tub of sprinkles and a tub of ready to spread Duncan Hines frosting for emergencies, Connor likes the Cream Cheese flavor. In a pinch, these and a simple muffin, or plain cookie becomes birthday treat, class party rescue. When you find a baked recipe that your child will eat, make a big batch and freeze it. I have bags and tins of bread, muffins, waffles, cookies ready to toss into the lunch box with a little plain meat, raw vegs, chips or rice crackers. Connor drinks Capri Sun usually although he asks for Kizz soda. They both have no added colors. I use more complex recipes for times when I want us all to eat the same things, but I would have to say that many nights I fix a fast meal for Connor and then a regular meal for the rest of the family. I don't have milk or cheese in the house and only occasionally wheat bread, but butter is something the rest of us use, and flavored chips that Connor can't have. If you need help with a favorite recipe, converting it into GFCF is sometimes possible. Just post it. Angela And welcome to the list!

Yes powdered & confectionary sugar are the same also 10X sugar. Cornstarch is a common additive in most reg store powdered sugar. If you have a good blender or grain mill, sometimes you can grind regular granulated sugar finer, another good source is candy and baking hobby store. Angela

Is confectiomers sugar powdered sugar? If it is I get mine from Miss Robens....my son can't have corn either Debbie <absoutely a DISASTER in the kitchen LOL

Just sit back, relax and watch the recipes flow in...and if you have some of your own, feel free to share them :) Debbie

I am WAY excited about trying your pizza crust recipe but I need to ask a few questions first (please excuse my ignorance). After coming out of bread machine, says to put on 2 pans and press out then bake until browned then add toppings and bake again until done. It says it freezes well in individual pieces. To freeze in pieces, would I bake until browned and then cut in pizza slices and then freeze individually? Do you think it would work if I took dough from bread machine and shaped in small round individual ones then baked and froze? My son would rather see me fix him a small round pizza instead of a piece of triangle shaped. Thanks so much.

From the celiac list. Looks like it can be made dairy/casein free too. Soymage makes a gfcf parmesean. Janice

Hi I'm a first timer here. I'm not sure how to proceed? Elise

I thought I'd read somewhere to be careful of marzipan if you have yeast problems due to fungal type problems with nuts & the pastes can be old....or make sure that they are fresh. Anyone heard of this? Janice

Could someone please, please post the ingredients for the new Tofutti cheese? @ ]]) Wendy @ ]]) aka: Toushoes

Silly things to use for pie crusts, but work although not always pie-like. Tortillas in oiled pan, overlapped in a pinwheel. Big pancakes, makes great quiches or with fruit. Flatbread dough, sweetened slightly and pressed in pan. Any GFCF cereal mashed with GFCF margarine and brown sugar. Favorite Thickish cookie recipe, pressed into pan and precooked But here are a few I posted earlier: Pie crust (with bean flour) (2 pie crusts) Sift together: 1/4 tsp. salt 1+3/4 cup white rice flour 1/4 cup Bean Flour Add: 3/4 cup +2 Tbs.. GFCF margarine cold Cut margarine into flour mixture with a pastry blender until well blended. Add: 2 eggs 1 tsp. lemon juice Gradually add while mixing enough cold water to form a ball. Flour(rice) a board or wax paper well. Divide dough in half, form two balls Flour top of one ball and roll out dough. (keep dusting top with flour as you roll out). Flip wax paper with crust stuck to it over pie pan and peel off into pan. Press lightly and trim to fit. Ready to use as regular crust, or to prebake. Roll out second ball if you need a top crust or for second pie. Pie Pastry: 1 1/2 cup sifted GF flour 1/2 cup soy flour 2 teaspoons xanthan gum 1/4 - 1/2 teaspoon salt 2/3 cup Coconut Butter 5-7 tablespoons COLD water (I use 7) Sift flours, xanthan and salt; cut in coconut butter until like cornmeal; sprinkle in water and mix with a fork until dough forms a ball. Divide dough in half, rolling each half between sheets of wax paper until dough is about the thickness of 1/8 inch. Place into pie plate, fill with favorite GFCF filling and bake as directed. * GF flour 6 parts rice flour 2 parts potato starch flour 1 part tapioca starch flour Meringue Shell 3 egg whites, at room temperature 1/8 tsp salt 1/4 tsp. cream of tartar or lemon juice 1/2 cup GFCF confectioners' sugar /4 cup finely chopped nuts (optional) Preheat oven to 275 F. Grease 9 inch pie plate well; make sure you cover the bottom and sides. Beat egg whites with cream of tartar or lemon juice and salt until just frothy. Continue to beat while adding the sugar a bit at a time. Continue beating until the egg whites turn stiff and glossy. Stir in nuts quickly, with minimum stirring, and pour meringue into pie shell. Smooth to form a proper pie shell. Bake for one to 1 - 1/2 hours, or until light brown and crisp throughout. Cool to room temperature, then fill. This is best made and filled just prior to eating. Nut Crust 1 - 1/2 cups finely chopped nuts 2 tablespoons granulated sugar 2 tablespoons GFCF margerine, at room temperature Preheat the oven to 400 F. Place all ingredients in a mixing bowl and mix well. Press the mixture in a 9 inch pie plate or baking pan; you shoudl have enough to cover the bottom and some of the sides of the pan. Place crust in oven and bake about 5 minutes, or until the crust is slightly browned. Cool then fill. Crumb Crust 1- 1/2 cups GFCF crumbs (GFCF cookies make good crumbs) or crushed GFCF cereal (corn pops work good) 6 tablespoons GFCF margerine, at room temperature Mix the crumbs and margerine in a small bowl. Make sure the crumbs are evenly coated. Press the mixture into a pie plate, making the crust as even as possible. Bake five minutes or until slightly borwned. Or, chill until firm instead of baking. I am sure there is plenty more, but adapt to fit you situation. Fit you like a lot of pie, you can make up pans with crust, stack them and freeze. Angela

Low-Fat Lime Marinated Pork Marinade: 1/2 cup fresh lime juice 2 tablespoons vegetable oil 2 tablespoons brown sugar 1/2 teaspoon salt 1/4 teaspoon ground coriander 1/4 teaspoon ground ginger 1 lb. Pork Shoulder Country Style Combine marinade ingredients. Reserve 1/4 cup. Place pork in zipper lock bag. Add remaining marinade; seal and chill 2-4 hours, turning bag over once. Prepare grill for medium direct heat. Spray grid with cooking spray. Drain and discard marinade from pork. Place pork on grid, grill covered 6 minutes per side. Brush pork with reserved marinade; grill 3 more minutes per side or until pork reaches and internal temperature of 160°F. Makes 4 servings. Brisket One 4- to 5-pound beef brisket 1 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon salt 1 teaspoon black pepper 2 tablespoons vegetable oil 3 medium onions, chopped 3 medium tomatoes, chopped (optional) 1 can beef broth 1/4 cup water Season the brisket with the garlic powder, paprika, salt, and pepper. In a soup pot, heat the oil over medium-high heat and brown the brisket for 6 to 7 minutes, turning once. Add the onions, broth, tomatoes, and water. Reduce the heat to low, cover, and simmer for 3 1/2 to 4 hours, or until fork-tender. Slice across the grain and serve with the sauce from the pot. This is great with rice! Makes 12 servings Oven French Fries 6 medium russet potatoes -- unpeeled --scrubbed and trimmed and dried 1 tablespoon olive oil 1 teaspoon freshly ground black pepper 1/2 teaspoon salt Preheat oven to 425 degrees. Line 10- by 14-inch baking sheet with lightly oiled aluminum foil. Halve potatoes lengthwise. Cut each half into half, lengthwise. Then cut each fourth of the potato into four equal-width strips. Pat dry. Place in large bowl with oil, pepper and salt. Toss to coat potatoes completely. Spread potatoes evenly on baking sheet. Bake until potatoes are golden brown, crisp and cooked through, about 25 minutes. Serve immediately. Makes 6 servings. VARIATIONS: Add chopped fresh thyme to bowl with potatoes and toss before baking. Saute one large clove garlic, crushed, in olive oil. Drain oil and reserve for tossing potatoes: discard garlic. Caramel Popcorn Brittle 8 cups popcorn, air-popped 1 cup miniature marshmallows 3/4 cup nuts 3 cups sugar 1 cup water 1/2 teaspoon vanilla extract oil Combine first 3 ingredients in a large bowl; toss gently, and set aside. Combine sugar and water in a large, heavy Dutch oven. Place over medium-low heat, and cook 10 minutes or until sugar dissolves. (Do not stir). Cover, increase heat to medium, and cook 1 minute. Uncover and cook an additional 12 minutes or until amber. (Do not stir). Remove from heat; stir in vanilla. Add popped corn mixture. Working rapidly, stir well, and spread into a 15-x10-x1-inch jellyroll pan coated with cooking spray. Let cool completely; break into pieces. Yield: 1-3/4 pounds Potato Chips, Homemade 1 baking potato -- well scrubbed seasonings such as: salt, dried thyme, coarse ground cumin, basil, oregano, chili powder, black and red pepper Heat oven to 375F. Line a cookie sheet with foil. Lightly coat with nonstick cooking spray. Hold potato over a paper towel. Using a vegetable peeler and slow strokes, peel potato, skin and all, removing strips as wide as possible. Cover strips with another paper towel and press down to absorb some of the moisture. Spread strips on prepared cookie sheet. (You don't have to be too careful. They can overlap in spots) Lightly sprinkle with salt and seasonings Bake about 10 minutes until some potato strips are golden Turn strips over with a broad spatula, separating any clumped strips. Move browned strips to center of pan and pale ones towards edges. Bake 5 minutes longer or until strips are golden and crisp. Jicama Slaw 1 pound jicama -- peeled and grated 1 carrot -- peeled and grated 3 tablespoons fresh lime juice 2 tablespoons gfcf mayonnaise 1 tablespoon chopped fresh cilantro 1 teaspoon ground cumin 1/2 teaspoon hot sauce Combine all ingredients in a large bowl. Cover and refrigerate for 1 hour. Slaw will keep in refrigerator, covered, for up to 2 days. Fresh "Fried" Rice 1 c. rice (long grain, brown, Basmati, etc.) 1 can chicken broth plus water to make 2 c. liquid 1 large onion, chopped 2 jalapenos, chopped fine 3 cloves garlic, minced 1 T. fresh ginger, minced (optional) 1 stalk celery, sliced diagonally (or more to taste) 3 T. chopped carrots 1 c. frozen green peas 2 eggs In large frying pan sprayed with oil, cook egg until quite done. Remove and keep warm. In same pan, cook vegetables until soft. I use about 1 t. oil. Add rice and coat well with vegetable mixture. Pour mixture into saucepan. Pour broth-water mixture on top and stir to mix thoroughly. Bring to boil. Simmer 15-16 minutes. Add frozen peas. Turn heat off. Let set another 5-10 minutes. If liquid is not absorbed, you may have to simmer slightly longer. Return chopped egg to rice and mix well. I add soy sauce to this if I use it with other meats. Since the chicken thighs have a soy-sauce cooking liquid, I skim the fat from that and use it as a gravy. Angela

Butter flavor Crisco is ok if it hasn't been contaminated by spoons with flour on them, The spice should be also, as long as it is a namebrand or doesn't list any fillers. Angela

Does anybody know anything about the gfcf status of Butter Flavor Crisco and Pumpkin Pie Spice. I've got a recipe for gingerbread cookies I want to try but don't know about these two ingredients. I have yet to make any baked goods that Brocky will eat but I think he will like these cookies...my mom made some not too long ago and they tasted good but he hasn't had any yet because I'm not sure about the gfcf status. Thanks in advance! Jen

There's a terrific cake recipe in Lisa Lewis' book called "Pineapple Velvet Cake." It is more of a yellow cake than a white one, though. (It doesn't taste pineappley!) She also has a recipe for GFCF buttercream that turned out great. I had folks choosing to eat that cake instead of a regular (wheat) chocolate cake at my father-in-law's birthday! If you need me to copy it for you, let me know. Jane In a message dated 4/18/00 12:28:56 PM Pacific Daylight Time, GFCFrecipes@egroups.com writes: << hi to everyone: my son, john is gluten-casein free for two plus monthes now, so still trying out different recipes. beware of explosions in my kitchen!!!!! however my birthday is friday, my daughter has just informed me of my "surprise birthday party" and cake, so i best be prepared. does anyone have a white cake recipe? thank you so much for all your help, chris fraser

Hi list, Just wanted to know if there's a GFCF instant pudding on the market. I found a really yummy recipe to make for creamy banana cheesecake and it calls for instant vanilla pudding. As we ALL know, Jello's out the window, and was just wondering if any of you longtimers knew of a decent sub. I guess I'm lazy, cuz I COULD make homemade pudding and use it in the recipe. Anyway, I'm going to use my family as guinne pigs for this recipe, if I post it and ya'll try it, you might have me booted off this list! <LOL Thanx, Mary Hlav

hi to everyone: my son, john is gluten-casein free for two plus monthes now, so still trying out different recipes. beware of explosions in my kitchen!!!!! however my birthday is friday, my daughter has just informed me of my "surprise birthday party" and cake, so i best be prepared. does anyone have a white cake recipe? thank you so much for all your help, chris fraser

Another use for failed bread is bread pudding, french toast, etc. Just use a lot of GFCF milk to moisten them up. Angela

MEDITERRANEAN POTATO CASSEROLE 1 pound new red potatoes, sliced 3 tablespoons olive oil 4 cloves garlic, finely chopped 2 medium red onions, sliced thin 1 tablespoon crushed lovage or sage 1 tablespoon thyme 1 teaspoon GFCF tamari sauce or soy sauce pepper 4 tomatoes sliced 1 cup pitted black olives, sliced in half 1/2 cup 'Parmesan' soymage or seasoned GFCF bread crumbs parsley Steam the potatoes until they are soft but still firm (if that makes any sense). You want them to be soft, but not to the point that they will fall apart when lifted. Set aside. In a small skillet, sauté the garlic, onions, and herbs until the onions become translucent. Remove them from the heat. In a medium-sized bowl, mix the potatoes and the onions. Add the tamari and pepper to taste. In a casserole, begin layering the ingredients. First, place the onions and potatoes on the bottom of the tray. Cover this with the tomatoes and olives. Finally, sprinkle this with the 'Parmesan' or bread crumbs. Continue to layer in this order until there aren't any more ingredients. Bake this in an oven at 350 degrees for 30 minutes with a loose tinfoil cover. Uncover the mixture and cook for another 20 minutes or until brown on top. Garnish with the parsley. NUTTY COOKIES 1 1/2 c. tapioca or millet flour 1/2 tsp. salt 1/2 tsp. GFCF baking powder 1/2 tsp. baking soda 1/2 tsp. cinnamon or nutmeg or mace 1/2 tsp. cloves 1/2 c. sunflower seeds or nuts 1/2 c. GFCF margarine 1 c. packed brown sugar 2 eggs 1 c. poha 1 3/4 c. chopped fruit, apple, pear, banana, cherries 1/2 c. raisins, currants, dried blueberries, dried cranberries 1/2 c. pitted dates Stir together flour, salt, baking powder, baking soda, cinnamon and cloves. Add sunflower nuts and set aside. In large bowl, beat margarine and sugar until smooth; beat in eggs until blended. Stir in flour mixture, poha, fruits. Drop by teaspoons onto greased cookie sheet. Bake at 350 degrees for 12 to 15 minutes or until lightly brown. Remove cookies to rack to cool. Makes 60 cookies. Buffalo Wings oil for frying 1/4 c GFCF margarine 1/4 c Louisiana Hot Sauce 1 ds Ground pepper 1 ds Garlic powder 1/2 c GFCF Flour 1/4 ts Paprika 1/4 ts Cayenne pepper 1/4 ts Salt 10 Chicken pieces Heat oil in a deep fryer to 375 degrees. You want just enough oil to cover the wings entirely -- an inch or so deep at least. Combine the margarine, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until ingredients are well blended. Combine the flour, paprika, cayenne pepper, and salt in a small bowl. If the wings are frozen, be sure to defrost and dry them. Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when fried.) Put all the wings into the hot oil and fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown. Remove the wings from the oil to a paper towel to drain. But don't let them sit too long, because you want to serve the wings hot. Quickly put the wings into a large bowl. Add the hot sauce and stir, coating all the wings evenly. You could also use a large plastic container with a lidfor this. Put all the wings inside the container, add the sauce, put on the lid, then shake. Serve with GFCF sour cream seasoned with herbs, or GFCF mayo dressing and celery sticks on the side. Spinach-Mushroom Crepes Filling: 4 cups quartered mushrooms salt/pepper to taste 1 large onion, chopped 2 bunches spinach, trimmed and chopped (frozen spinach works fine too) 1 bunch scallions, chopped 1/2 cup chopped fresh parsley 1/2 cup chopped fresh basil or dill (I used 2 tbsp. dried) 2 large tomatoes, chopped (fresh only!) Crepes: 8 Basic Crepes White Sauce: 3 tbs. rice 1 cup rice milk seasonings to taste 1/4 cup onion, chopped or minced finely In a large skillet, sauté mushrooms quickly in GFCF margarine, balsamic vinegar or cooking sherry until browned. Season to taste. Remove mushrooms from skillet and set aside. Wipe down skillet, sauté onion in vinegar or sherry, when translucent and tender, add spinach. As spinach wilts, add scallions, parsley, basil or dill. Continue to sauté until vegetables are tender and little liquid remains. Add chopped tomatoes and sauté for a few minutes to heat through. Add reserved mushrooms. Taste and adjust seasonings. For sauce, put into blender rice, rice milk seasonings, and onion. Process until smooth. Transfer to a small saucepan and heat through. Preheat oven to 350 F. Roll up crepes with filling, place side by side on a baking sheet. Pour white sauce over crepes and heat for 10 to 15 min in oven. Serve hot. Basic Crepes Egg sub. to equal 4 eggs, or four eggs 1 1/4 cups water 1 cup rice milk 1/2 tsp. salt 2 cups GFCF mixture of flours, I like potato starch, tapioca ,and sweet rice flour Put all ingredients in a blender or food processor and blend at high speed for 1 min. Refrigerate, covered for 2 hrs. before cooking. Batter should have consistency of heavy cream. If necessary, thin with more liquid. To cook crepes, heat an omelet or crepe pan on low heat for a few minutes. No need to add oil, these cook fine without it. Remove from heat, pour in 3 or 4 tablespoons of batter and tilt pan so batter coats the bottom. Put pan on burner, cook crepe for a few minutes over medium low to medium high heat until lightly browned or batter begins to bubble. Flip crepe over and cook other side for about 30 sec. Gently remove and place on a plate. Repeat process with remaining batter, stacking crepes as they're cooked. Use with favorite breakfast, dinner or dessert crepe filling. Note: I didn't notice this until I started typing this in, but I didn't cook mine on med-low heat. I heated my pan on med-high and turned it down a notch when ready to cook. They turned out fine, didn't stick and the edges were just a little crispy (the way I like 'em). SPINACH GROUND BEEF CASSEROLE Adapted from an ancient Sunset Magazine recipe 1 lb. ground beef, cooked and drained 1 onion, chopped 2 cloves garlic, minced 42 oz. tomato sauce 8 oz. GFCF bowtie or shell pasta, cooked and drained, I used lentil shells Spinach mixture 1/4 c. oil 1 c. GFCF bread crumbs 1 pkg. chopped spinach, fresh or frozen 1/4 c. parsley, minced 1/2 c. 'parmesan' soymage sprinkle dash of salt, pepper, sage Cook and drain pasta. Set aside. Cook and drain ground beef, adding onion and garlic to taste. Add tomato sauce and simmer until hot. Set aside. Blend spinach mixture in a cooking bowl. Oil a 9" x 13" pan or equivalent covered casserole dish. Place 1/2 of the pasta into the bottom of the pan/dish. Add 1/2 of the spinach mixture plus 1/2 of the ground beef mixture. Repeat to create layers. Sprinkle with bread crumbles for a browned topping. Bake uncovered in a 350 degree F. oven for 30 minutes or until hot. Okonomiyaki Japanese Pancakes / Omelet Basic Ingredients 6 chicken eggs 3 cups of rice flour 1 1/2 cups of Miso (prepared) or broth Additional ingredients (whatever looks good, you don't need them all) Thin pork slices Thin beef slices Shrimp, shelled, deveined and filleted. Red pickled ginger Wasabi Sesame oil Daikon, grated finely Carrot Cabbage Thinly sliced Shitaki Mushrooms or any other flavourings as long as they are thinly sliced. Break the eggs in a bowl and mix well. Add Awase Miso or broth to the eggs and mix well. Do this slowly and beat so that the mixture is without lumps. Heat a griddle or hot plate to about 350 degrees Fahrenheit and oil. Stir mixture just before you pour it out on the hot plate. Allow to start cooking, and add any ingredients that you would like to the mixture that is on the griddle. Wait until the bottom is browned and flip over to cook the top. Flip back over and onto a plate. Garnish with bonito, nori, or some wasabi. Serve. Okonomiyaki Recipe for One: Ingredients: 1/2 chicken breast 1/2 cup of rice flour a handful of various greens, half a carrot, leftover cooked vegs, frozen vegs (thawed) 1/3 cup of water 1/4 of a medium onion 1 egg 1 tablespoon of stir fry oil GFCF soy sauce ground ginger, celery salt, nutmeg, and dried sweet basil Take out a big bowl. Put flour in bowl. Add in water and egg , stir with a spoon or whisk. Stir until batter is smooth. Dice onion and sliver or grate vegetables. Add onion and vegetable to batter. Stir. Add in a dash of spices. Put oil into pan. Place pan on stove. Turn stove onto high heat. Cut chicken into thin, one inch strips. Allow oil to heat. Place chicken into pan and cook until meat is well done. Add vegetables to batter. Pour batter into pan. Flip the okonamiyaki when the underside is a light golden brown. Cook the otherside until done. Take cooked okonamiyaki out of pan and put onto plate. Divide it into slices. Pour on a small amount of soy sauce. Eat and enjoy!

Angela, I was about to post a request for a tortilla recipe when I read my digest and saw yours. Whoopee! I don't know how you do it, but I'm in serious debt to ya, kiddo! Thanx for sharing your expertise, it's much appreciated. Okay, enough of the kudos, <g it's a recipe my dh came up with and it was a huge hit last night. Shrimp Etouffee 1 1/2 sticks oleo 1 large onion chopped 1 large bell pepper chopped 3 ribs celery chopped 2 cloves garlic, minced 2 lbs shrimp peeled 2 tsp salt 1/4-1/2 tsp cayenne 2 TBS corn starch or tapioca flour 2 cups water 6 TBS chopped parsley 6-8 green onions, chopped Melt the oleo in qa large skillet over medium heat. Add the onions, bell peppers and celery and saute till soft and golden (about 10 minutes). Add garlic and saute another 2 minutes. Add the shrimp and seasonings and cook until shrimp turns pink, about 4 minutes. While the shrimp is cooking, dissolve the corn starch or tapioca flour in water and add to the shrimp mixture. stir till the mixture thickens slightly. Reduce heat to medium-low and simmer for about 5 minutes, stirring occasionally. Add the parsley and green onions and cook for about 2 minutes more. Serve over rice and enjoy! Mary Hlav

ZUCCHINI-BROWNS There are times when I crave the old hash brown, but sometimes I'm not interested in working with potatoes and would like to make my breakfast or snack a bit more healthy. Well, these are a great substitute for hash browns, and as you get better at the recipe, your result will be a much healthier hash brown. The secret here is to have two pans if you got 'em. 1 tablespoon olive oil 3 garlic cloves, finely chopped 1 cup chopped red onion 1 teaspoon thyme 1 tablespoon basil 4 medium zucchinis, grated salt and pepper 1/4 cup chopped parsley 1/2 cup black olives, chopped (optional) 1/2 cup GFCF flour 1 tablespoon soymage 'Parmesan' sprinkle 4 eggs, separated In a large skillet, heat the olive oil and sauté the garlic and onions until the onions begin to look translucent. Add the herbs and cook for another few minutes. Add the zucchini and lower the heat. Cook for another 5 minutes. Remove this from the heat, taste, and add salt and pepper as you like. When you've gotten the flavor you like, add the parsley and olives. Taste again to see what the parsley and olives have done to your flavoring and adjust if necessary. Set aside. In a separate bowl, mix the flour and 'Parmesan'. Stir this into the zucchini mixture. Whisk the egg yolks and add them to the mixture. Then, beat the egg whites until stiff and fold them into the mixture. Heat a skillet or waffle iron and add some oil for cooking. When the oil begins to sizzle, add the batter to the skillet (a la pancakes). From here, you can work the fritters much like pancakes. Carefully flip them over when they begin to brown. Don't allow them to burn. Between each fritter set, inspect the pan to make sure there is enough oil so that you do not burn the next set. Serve these with breakfast or dinner, good with fresh tomatoes or salsa. Grilled Chicken with Avocado Citrus Sauce 3 cloves garlic, finely chopped 1/2 cup unsalted GFCF margarine, divided 1/2 cup GFCF 'cream' 1/2 teaspoon finely chopped orange zest 2 tablespoons orange juice 1 tablespoon lime juice 1 tablespoon lemon juice 1 California avocado, pureed 1/4 teaspoon salt (+ as needed) 6 (about 6 ounces each) boneless, skinless chicken breast halves Black pepper 6 each lemon, lime, and orange slices Sauté garlic in 1 teaspoon margarine until soft but not colored, about 2 minutes. Stir in 'cream'. Heat to a simmer, stirring frequently; do not boil. Stir in orange zest, juices, avocado, and 1/4 teaspoon salt. Keep warm. Melt remaining margarine. Brush chicken with margarine. Season chicken with salt and pepper. Bake at 450 degrees F until chicken is browned and just firm to the touch, about 15 minutes. Serve each breast with 1/4 cup avocado sauce, garnish with a slice of each citrus fruit. Banana Bread Pudding Twelve 1/2 inch slices of GFCF banana bread from your favorite recipe 1 1/2 cups GFCF 'cream' 1/4 cup granulated sugar or honey 2 large eggs Preheat the oven to 350°F. Generously oil a 13 x inch ovenproof casserole. Lay the slices of banana bread, slightly overlapping each other, in a single layer. In a medium saucepan, over low heat, bring the 'cream' and 2 tablespoons of the sugar to a slow simmer and remove from the heat. In a large mixing bowl whisk the remaining sugar together with the eggs, then slowly drizzle the hot 'cream' into the eggs, mixing as you add. Pour this over the banana bread slices and let the bread stand for 30 minutes, turning it on occasion until it absorbs the custard. Bake for 30 minutes or until the custard has baked into the banana bread. Spoon the banana bread pudding into individual ramekins or dishes and serve warm with whipped topping. Of course, you can make with any sweetish bread. Angela

Gummies, you can do on a stick like lollys or in molds Ingredients 3envelopes unflavored gelatin 1/2 cup Capri sun dry drink mix 4 T cranberry extract or black cherry extract or other flavoring 1/2 cup ice cold water 1/2 cup ice cold pear juice Mix powders in a saucepan, pour in 1/2 cup ice cold water & 1/2 cup pear juice while stirring. when all is mixed (you'll get a gelatinous appearance) turn heat onto medium, continue mixing until steam is rising (before boiling) pour into molds. Chill 15 minutes minimum. You can chill much longer... dip into dry drink mix or dry sweetner or even sweet rice flour to keep from sticking. Keep in frig. I use candy molds sprayed with a little oil spray. Be careful of temps as stated and most candy works better on a dry day. I use a few real marble tiles that I picked up at a home improvement store, it works great and I can wash and store them when not doing candy or pastry. Nut Brittle 3 cups sugar 1 cup white corn syrup, or sugar cane syrup 1/2 cup water 3 cups nuts, raw peanuts, pecan pieces, almond pieces, walnut, pine nuts, even soy nuts 1 tablespoon GFCG margarine 1 teaspoon salt 2 tablespoons aluminum free baking soda Grease 2 long pieces of foil and have them ready on the counter top. Combine sugar, syrup, and water in heavy 5-6 quart pan. On medium heat, stir until sugar melts, then add nuts. Leave on medium to medium high heat and stir occasionally. Cook until candy thermometer reaches 300 degrees, the hard crack stage. Syrup will be golden and nuts will "pop" because they have roasted. Remove from heat and add the margarine, salt, and soda, stirring well. Candy will "puff up". Pour candy on pieces of greased foil. Pour candy quickly and stretch, using a fork or hands, when cool enough. Cool and break into pieces. Makes 2 1/2 to 3 pounds. Use a candy thermometer for perfect brittle! Nut Butter Balls Here is a great snack and wonderful recipe for kids: 1 c. nut butter or tahini 1 c. powdered rice or Dari-free milk 1/2 c. honey Blend all ingredients together (preferably with hands). Roll into balls the size of large marbles and refrigerate. Optional: roll balls in powdered cocoa or coconut, dip into chocolate fondue World's Greatest Fudge 4 tbs. cocoa 1 box (16 oz.) 10-X sugar 4 tbs.. nut butter 1/2 lb. (2 sticks) Fleishman's unsalted margarine or other GFCF Mix the cocoa and sugar together well. In a double boiler melt the margarine and nut butter together. Pour the melted mix into the bowl with the sugar/cocoa mix in it. Mix well (but not with a mixer, but rather with your hands or a wooden spoon). Grease a 9 x 9 pan (or one of similar size). Place the fudge mixture into the pan and pat down until evenly distributed. Cut the fudge as desired (this is important to do before you go to the next step because it is not easy to cut after this point...) Place the fudge into the fridge until it is firm (actually more like hard) When you are going to eat the fudge get it out for a bit and let it warm up to room temperature (much better than when it is hard and cold). JELLY CANDIES IN A SMALL PAN- 1 3/4 oz Dry fruit pectin (Sure Jel) 3/4 c Water 1/2 ts GFCF Baking soda IN A 2ND LARGER PAN 1 c Sugar 1 c Light Karo, corn or cane syrup 1/2 teas lemon juice or 1/2 teas Vit C crystals (absorbic acid) 1T oil of lemon, or oil of orange or other natural flavoring Lightly grease candy molds, or spray with oil, and sprinkle with granulated sugar. Cook both mixtures, stirring alternately until foam subsides. Pour pectin mixture in a slow, steady stream into the boiling sugar mixture. Remove from heat and stir in flavoring & 1/2 teas lemon juice or Vit C crystals. Pour into prepared molds. Let set for 24 hours. Remove from molds & roll in granulated sugar. These don't keep long, but then they don't need to. Lemon Drops 2 c Sugar 1 c Light corn syrup or cane syrup 1/2 c Water 1/2 ts Oil of lemon* Coat well 10 toy muffin-cup pans (6 cups to a pan) or 60 tiny fancy metal molds with vegetable oil. OR: You may drop the mixture by teaspoonfuls onto oiled cooky sheets to make patties, you may add sticks to the patties to make lollys. Combine sugar, syrup and water in a medium-size heavy saucepan. Heat quickly to boiling, stirring constantly. Wrap a fork with damp paper toweling; wipe sugar crystals from side of pan as mixture cooks. Reduce heat to medium and cook, without stirring, to 300F on a candy thermometer. (A teaspoonful of syrup will separate into threads that are hard and brittle when dropped in cold water.) Remove saucepan from heat and stir in oil of lemon until mixture stops bubbling. Pour syrup by spoonfuls into oiled molds. (If syrup becomes too hard, return saucepan to very low heat, just until mixture thins, but not long enough for syrup to darken.) Cool candies in molds at least one hour. To remove candies: Insert the pointed tip of a small paring knife around edge of molds and press to loosen. Toss in small batches in a paper bag with 2T dry rice flour and shake like shake-in-bake to coat to prevent from sticking.Store in layers, separated by aluminum foil or parchment, in a tight-fitting container. Orange Drops - Follow above directions for Lemon Drops, substituting 1/2 tsp. oil of orange* for the 1/2 tsp. oil of lemon. *Oil of lemon and oil of orange are products that can be purchased in any drug store. You can also substitute 1 1/2 tsp. lemon extract or orange extract for the oils, if you wish. WARNING! you must use a METAL mold or pan, not plastic. Lollipops 2 c Sugar 3/4 c Light corn syrup or cane syrup 1 c Water 1 pn Salt 1/2 ts Peppermint or cinnamon oil, or fruit oils, see above recipe for color a few drops of beet juice, cranberry extract or blueberry juice (optional) Popsicle sticks or lolly sticks In a saucepan combine sugar, corn syrup, water and salt and bring to boil. Cool mixture until candy thermometer registers 300-310~ or a drop of the mixture placed in cold water produces a brittle strand of candy. Remove from heat and stir in 1/2 to 1 ts flavoring. Stir in several drops of coloring and stir to combine. On a lightly oiled marble slab or oiled aluminum foil pour the syrup into small round shapes and position a paper lollipop stick in each round. As an alternative, pour syrup into lightly oiled small or regular cupcake tins and position a popsicle stick in each cup. Allow lollipops to harden and then carefully remove from either marble surface or cupcake tins. Individually wrap each lollipop in plastic wrap to prevent them from sticking together. Yield: 2 dozen small lollipops or 1 dozen large lollipops. LOLLIPOPS 1 c Light corn syrup or cane syrup 1 c Water 2 c Sugar Flavoring Coloring Lollipop sticks Lollipops are best made on the day you wish to serve them. Place syrup, water and sugar in small saucepan, stir over low heat until sugar is dissolved. Brush sides of pan with a wet pastry brush to dissolve sugar crystals. Increase heat, cook until syrup reaches 150 degrees C when tested with a sweets thermometer or until syrup reaches hard crack stage. Remove from heat, add a little flavouring and colouring to syrup, stir through. Pour spoonfuls of mixture in desired shapes onto foil-covered trays. Press a lollipop stick into each shape; allow lollipops to cool at room temperature. If you dip them into powdered sugar or sweet rice flour, they will not stick to wrapers, the wrap in small squares of plastic wrap. Makes about 10. Flavouring & Colouring Suggestions For one batch of syrup add 1/2 teaspoon of raspberry, orange, lime or lemon flavouring and 1/2 teaspoon of red, orange, green, or yellow colouring. Mixture can also be divided and flavoured and coloured, as desired, to create multicolored lollipops. MAPLE SPONGE CANDY 1 c Maple syrup 1/2 c Sugar, succant, maple sugar 2 ts White rice vinegar 2 ts GFCF Baking soda Grease a 9x9" pan; set aside. In heavy 2-quart saucepan combine syrup, sugar, and vinegar. Bring to boiling over medium heat, stirring till sugar dissolves. Continue cooking without stirring to 300~ (hard crack stage). Remove from heat; quickly stir in soda and mix well. Immediately pour into pan; do not spread. Cool; break into pieces. Makes about 1/2 pound candy. Aplets 4 tb Plain gelatin 2 ts Lemon juice 2 1/4 c Unsweetened applesauce or strained pears (baby kind) 2 c Chopped nuts 2 ts GFCF Vanilla 4 c Sugar 3-4 T sweet rice flour DIVINITY Make on a dry day. 2 1/2 c Sugar 1/2 c Cane or Karo syrup 1/2 c Water 2 Whites of eggs 1 c Broken nuts or chopped dried cherries, dried cranberries(optional, I like mine plain) 1/2 ts GFCF Vanilla Mix sugar, syrup, water. Heat to boiling, cook, stirring constantly, until it forms a ball between your fingers. Beat egg whites stiff. Pour 1/2 the boiling mixture over the eggs, beating constantly. Boil remaining half until it forms a hard ball when dropped in cold water. Pour slowly into first half, beating constantly. Add walnuts, vanilla. Pour into greased pan, spread around, cool. Or drop by spoons onto marble or foil. DIVINITY 2 c Sugar 1/2 c Light corn or cane syrup 1/4 ts Salt 1/2 c Hot water 2 Egg whites, beaten (1/4 c) 1 ts GFCF Vanilla Make only 2 batches at one time. Bring the sugar, syrup, salt and hot water to a boil. Boil until the hard ball stage is reached (254~ (?)). Do not stir. With beater running, pour the syrup over the eaten whites. Beat until stiff. Add vanilla and nuts just before ready to drop onto waxed paper, if desired. Drop by teaspoonfuls onto waxed paper or a oiled sheet. Sesame Brittle 2 c Sugar 1/2 ts GFCF Vanilla 1/2 ts Lemon oil 2 c hulled or unhulled sesame seeds Add the flavourings to the sugar. Melt the sugar in a saucepan, stirring constantly. When the sugar is melted, add the sesame seed, stirring it in quickly. Pour at once onto a marble slab to cool or pour into lightly buttered pans. Mark in one-inch squares while still warm and break along the lines when cold. MICROWAVE DIVINITY 3 c Sugar 1/2 c Light corn or cane syrup 2/3 c Water 1/4 ts Salt 1 Egg white 1/4 ts GFCF Vanilla 1 c Chopped pecans or other nuts In 3 quart glass bowl, microwave sugar, syrup and water on FULL for 12-18 minutes or until mixture spins a fine thread. In another bowl add salt to egg whites, beating constantly until whites are stiff and form peaks. Slowly pour a thin stream of syrup mixture into egg whites, beating constantly until mixture loses shine and thickens. Stir in vanilla and nuts. Immediately drop by teaspoonsful on waxed paper. If cooked too long, thickens quick. Otherwise sure-fire. CANDIED APPLES Skewers or sticks 8 to 10 med crisp red apples such as Red Delicious,Winesap, Jonathan or McIntosh -- at room temperature 2 cups sugar 3/4 cup water 1/2 cup light corn or cane syrup 1 teaspoon beet juice Few drops clove oil -- if desired For small children you can make apple smiles, core and cut apple into eigths, use small bamboo skewers. Grease cookie sheet generously. Wash and dry waxed apples thoroughly. Insert wooden skewer in stem end of each apple. Mix sugar, water, syrup and beet juice in 2-quart heavy saucepan. heat to boiling over high heat; reduce heat. Boil gently, without stirring, to 290 on candy thermometer or until small amount of mixture dropped into very cold water separates into threads that are hard but not brittle. Stir in clove oil. Dip apples quickly into syrup, twirling until completely coated. Stand on cookie sheet; cool. MICROWAVE DIRECTIONS: Mix sugar, water, syrup andbeet juice in 1 1/2-quart glass casserole. Microwave uncovered on high 19 to 23 minutes, stirring once after 5 minutes, to 290 on microwave candy thermometer or until small amount of mixture dropped into very cold water separates into threads that are hard but not brittle. Stir in clove oil. Dip apples quickly into syrup.Continue as above. Pour any remaining syrup onto oiled cookie sheet. Cool; break into small pieces for a treat. CANDIED CRANBERRIES 1 c Sugar 2 tb Water 1/2 c Fresh Cranberries Cook 1/2 cup sugar and 2 tablespoons water in heavy small saucepan over low heat, stirring until sugar dissolves. Transfer to top of double boiler. Add cranberries. Cover berry mixture and place over simmering water. Cook 45 minutes, stirring occasionally. Remove from over water. Let cranberry mixture stand at room temperature overnight. Place remaining 1/2 cup sugar on plate. Drain cranberries well. Add the sugar and turn to coat. Let dry at least 30 minutes. (Can be prepared 3 days ahead. Cover and refrigerate.) ORANGE OR FRUIT BLOCKS 2 c Orange juice OR 1 c Water plus1 c Unsweetened grape or black cherry juice, etc 4 tb Unflavored gelatin (4 Pkg) 2 ts GFCF Vanilla Pour 1 cup of fruit juice into a bowl. Sprinkle gelatin over top to soften. Let stand 5 minutes. Boil remaining 1 cup orange juice (or water). Stir into gelatin mixture until it dissolves, about 3 minutes. Stir in vanilla. Pour into a rinsed 8 inch square cake pan. Chill about 4 hours until firm. Cut into 1 inch squares to serve. 2 squares = 12 calories, 2 grams carbohydrate, 1 gram protein. PASTEL MARSHMALLOWS 1 pk (3-oz) any fruit flavor -Jell-O plus 2/3 c Boiling water or 3oz plain gelatin plus 2/3 c of pear juice 1 c Sugar 3 tb Light corn or cane syrup sweet rice flour or Devansweet Tender, light confections you can use as you would those you buy. Dissolve Jell-O in boiling water , or gelatin in juice a saucepan over low heat Stir in sugar until dissolved. (do not boil.) Blend in syrup.Chill until slightly thickened. Line an 8-inch square pan with wax paper; grease with GFCF margarine. Then beat gelatin mixture at highest speed of electric mixer until soft peaks will form, about 5 minutes. Pour into pan. Let stand in refrigerator overnight. Then place mixture on board heavily coated with sweet rice flour or Devansweet. To remove wax paper, dampen surface and let stand a few minutes; then peel off paper. Dust top with sweet rice flour. Cut into1-inch squares. Roll cut edges in sweet rice flour. Makes about 6 dozen. CHRISTMAS JELLY CANDY 5 pk Unflavored gelatin 2 c Fruit juice or drink 1/2 c Sugar 2 tb Lemon juice In a saucepan put gelatin and sugar, add the fruit juice and let set for 5 minutes Bring mixture to a boil, reduce heat & cook until gelatin melts, add lemon juice. Pour into shallow baking pans and chill until firm. Carefully turn out of pan using a wide spatula. Cut with various shaped cookie cutters and place on wire racks to dry. put in covered tins with wax paper between layers. Will keep up to 5 days. CITRUS CUBES 4 tb Unflavoured gelatine 3/4 c Grapefruit juice -- unsweetened 2 c Unsweetened orange juice -boiling 1 t Orange extract or oil 2 tb Sugar 1/4 c Walnuts -- chopped -optional Soften gelatine in grapefruit juice. Add orange juice, orange flavouring, and sugar. Stir until dissolved. Pour into 8" square pan. Chill until partially set. Sprinkle with walnuts if you wish. Recess Nut Butter Cups 2 6 oz Pkg GFCF semi sweet chocolate -chips 1 1/4 c nut butter Makes: 24 tiny/12 large Put choc chips and 1/4 c nut butter in top of double boiler over HOT, not boiling water, stirring till smooth. Use small muffin tin liners, or cut regular cupcake liners down to a 1" depth. Spoon HALF of the chocolate mixture equally into the liners. Melt the rest of the nut butter over hot water, and spoon this equally over the chocolate layer. Top with remaining chocolate. Refrigerate to allow cups to set up before serving. SESAME CANDY 3 c Honey 2 c Sesame seeds Sunflower or walnut oil Do not make candy on a hot or humid day. In a deep, medium-size sauce pan slowly heat honey over medium-low heat, using heat defuser, to the hard-crack stage (about 305~ to 310~ on a candy thermometer. Stir down often to prevent boiling over, about 45 minutes. Stir in sesame seeds. Set aside for a few minutes to cool slightly. Lightly grease a 9 x 13 inch baking sheet with oil. Do not use waxed paper. Pour honey mixture on to it. Set baking sheet on a cooling rack. When cooled, but not hard. score into diamond shapes. When cooled completely, remove candy and separate into pieces. UN-COOKED MARSHMELLOW 1/2 c Water 2 tb Plain gelatin 1/4 c Warm water 1 1/4 c Granulated sugar 3/4 c Invert sugar 3/8 c Light Karo or cane syrup 1/2 ts GFCF Vanilla Soak gelatin in cold water; set aside. In a saucepan, combine water sugar and invert sugar. Heat, but do not boil. When heated so that mixture just starts to bubble around the edges, remove from stove. Pour into a large mixer bowl; add gelatin, corn syrup and vanilla slowly and whip til white and doubled in bulk. Pour finished mixture into a oiled pan, or oiled candy molds, ect. Let stand 24 hours, cut in squares. Ideas: Cut and roll in coconut, dip shapes in chocolate, ect. To form bunnies and chicks, increase gelatin to 3 1/2 tablespoons. Hard Candy Recipes Basic Recipe: 1 cup sugar 1/2 cup water 1/3 cup corn or cane syrup 1/4 to 1/2 tsp. oil flavor color- beet juice, blackberry concentrate (optional) Combine sugar, water, and syrup. Cook to hard crack (300°). Remove from heat Add flavoring and food color. Stir approximately 2 minutes. Pour into molds arranged on a cookie sheet or marble slab.(Grease molds and cookie sheet with oil.) Can also make 10-15 suckers. Recipe may be doubled. Double BasicRecipe: 2 cup sugar 1/2 cup water 1/2 cup cane or corn syrup 1/2 to 1 tsp. oil flavor color Angela

Fruit Roll 2 cups fruit sauce/ pureed fruit, pears, apples, peaches 1/2 teaspoon ground cinnamon 4 egg whites 3/4 cup granulated sugar 2/3 cups GFCF flour mix 3/4 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon GFCF vanilla extract 1 tablespoon powdered sugar Preheat oven to 400°F. Oil 15 x 10 inch jelly roll pan. Line with parchment paper. Pour fruit sauce into pan, spreading evenly. Sprinkle with cinnamon. In large bowl, beat egg whites with electric mixer at high speed until foamy. Gradually add granulated sugar, beating until mixture is thick and light. In small bowl, sift together flour, baking powder and salt. Fold into egg white mixture with vanilla. Gently pour batter over apple sauce mixture, spreading evenly. Bake 15 to 18 minutes or until lightly browned. Cool on wire rack 5 minutes. Invert cake, apple sauce side up, onto clean, lint-free dish towel sprinkled with powdered sugar; peel off waxed paper. Trim edges of cake. Starting at narrow end, roll up cake. Place, seam side down, onto serving plate. Cool completely. Sprinkle top with powdered sugar. Cut into 10 slices. Miniature Potato Knishes 4 medium potatoes, peeled 1 tablespoon vegetable oil 1/2 red onion, diced 1 shallot, minced 2 eggs OR 1/2 cup liquid egg substitute, beaten 6 tablespoons rice baby cereal 1 teaspoon salt 1/4 teaspoon black pepper Cook the potatoes in a large pot of lightly salted water until tender. Meanwhile sauté the onions until wilted and lightly golden. Mash the potatoes; beat in the onions, eggs, cereal and seasonings. Spray a sheet pan with non-stick spray and dollop a heaping tablespoon of the mixture onto the pan. Bake for 5 minutes then flip and bake another 5 minutes. Makes 6 servings Fresh Vietnamese Spring Rolls 1 packet rice stick noodles 1/2 pound large (21-30) shrimp or chicken breast 1 small bunch mint 1 small bunch cilantro 1 packet rice paper spring roll wrappers (check to make sure rice flour only) most of this comes from Oriental Market Cook the rice noodles in a large pot of salted boiling water for 3-4 minutes until tender but not mushy. Rinse with cold water and set aside. Remove the shells and devein the shrimp. Cook them in boiling salted water or fish stock if you have it. Don't overcook. Cool thoroughly and slit the shrimp in half lengthwise. If using chicken, I use tenders and skillet cook them in sesame oil then dice into small cubes. Clean and dry your herbs well. Pick the leaves of the mint and cilantro, if there is a little stem on the cilantro that is fine. Chop into medium sized pieces. Fill a large bowl with lukewarm water and place next to the area where you will be rolling, along with all the small bowls of your filling ingredients. If the noodles have become sticky rinse them briefly under cold water and drain well before beginning. Also have ready a clean barely damp towel to place over your finished wrappers before serving. Work on only two wrappers at a time. Dip each into the water for no more than a second or two and set on your clean dry work surface. Spread about 1/4 cup of noodles across the bottom third of each wrapper, leaving a little space empty at each end. Spread out 2 tablespoons of the herb mixture on top of the noodles and lay three shrimp halves or several small cubes of chicken. Roll the wrapper firmly over the shrimp and noodles and tuck in the ends as you continue to roll it up. The roll should be tight--you will be cutting them in half to serve and you do not want your filling to fall out. Cover your finished rolls with the towel while you continue to roll more. These should not be made too far in advance--a couple of hours at most. For a crispy roll fry briefly in skillet with oil. Nuoc Mam Sauce 2 teaspoons minced fresh garlic or chopped garlic chives 1 Tablespoon canned diced green chilies 1/4 cup rice vinegar 2 tablespoons white sugar juice of 1 lime 3 Tablespoons fish sauce (nuoc mam) Whisk all together and refrigerate until ready to use. It is best made the day ahead. Serve at room temperature. Quick fajitas 1 package Chicken Tenders 1 teaspoon olive oil 1/4 cup red bell peppers, finely chopped 1/2 teaspoon chili powder 1/4 teaspoon garlic powder 1/2 teaspoon salt 4 8-inch GFCF flour tortillas or flatbread or pita 2 tablespoons cilantro, chopped 2 tablespoons green onions, chopped 2 cups leaf lettuce, shredded Heal olive oil over medium-high heat in large non-stick skillet. Add chicken, red bell peppers, chili powder, garlic powder and salt. Stir-fry for 5 minutes, or until chicken is no longer pink when cut into. Arrange GFCF flour tortillas on four warm dinner plates. Place one-fourth of the chicken mixture on the front half of each tortilla. Sprinkle with cilantro and green onions, top with shredded lettuce and fold back half of tortilla over filling. Accompany with salsa and GFCF sour cream, if desired. Italian Roll - tomato free This is a 'neater' pizza! Great for traveling because there isn't anything to get messy - super for road trips too! GFCF Pizza dough - prepared and ready to use 1 tbsp cornmeal 1/2 cup GFCF cheese shredded 1/8 pound scooked sausage, coarsely chopped or other meat (I used Hormel Turkey pepperoni!) 1- 7 ounce jar roasted red bell pepper, drain and coarsely chopped 1 teaspoon olive oil 1/4 tsp dried oregano leaves or italian seasoning Heat oven to 400 degrees. Lightly dust jelly roll pan with cornmeal. With rolling pin, roll out dough to 18x12 rectangle. Spread cheese, meat, and red peppers, leaving 1/2 inch border around edges. Starting at one short end, roll up jelly roll fashion. Secure ends and remaining short edge by pinching together. Place roll seam side down on pan. Brush with olive oil and sprinkle with oregano. Bake 18 to 20 minutes or until golden brown. Cool on wire rack 5 minutes. Slice and serve. Grilled Chicken Breast Sandwiches with Roasted Peppers I use those little Kwandy rolls for these. 6 chicken breast halves without skin -- boned & skinned 2 tablespoon olive oil 1 tablespoon black pepper -- cracked 2 tablespoons fresh thyme 2 red bell peppers OR jar roasted red peppers, drained 1/2 cup GFCF mayonnaise 1/4 cup Dijon mustard 1 teaspoon red wine vinegar (optional) 1 dash salt 3 ounces arugula leaves (optional) 3 red ripe tomatoes -- for slicing 6 rolls For the Chicken-- Rub the chicken breasts with the olive oil, the black pepper, and thyme leaves. Cover and refrigerate a minimum of 6 hours, preferably overnight. Remove from refrigerator 1 hour before cooking. For the Peppers-- Preheat oven to 500 degrees and place 2 red bell peppers on the rack and roast. Turn the peppers occasionally until the skins are completely charred (20 to 30 minutes). Place the peppers in a paper bag and seal the top. This allows them to steam and aids in peeling. Remove the peppers from the bag and remove the skins with your fingers. Sometimes a little cold running water helps. Remove the cores and seeds and slice into 1/4-inch strips. Toss the peppers with 1 tablespoon olive oil, salt and vinegar and store in an airtight container (refrigerated) until ready to use. Or use jar of peppers. Assemble sandwiches with mayo, mustard, tomato slices, arugula, chicken, peppers. Makes 6 servings Lunch Calzones Calzones are not-messy pizza's that are great cold! Think pizza pockets. 10 oz GFCF pizza crust 2 Tbsp soymage Parmesan Cheese sprinkles 1 pkg. (9 oz.) GFCF Cold cuts or cooked sausage, crumbled 1/4 cup chopped green pepper 1/4 cup chopped onion 1/4 cup chopped tomato OR eggplant OR zuchinni 1/2 cup Shredded GFCF Cheese 1/4 tsp. dried basil leaves OR 1 t fresh basil minced HEAT oven to 425°F. ROLL out pizza crust on lightly greased baking sheet. Stretch crust to form a 15 x 10-inch rectangle; sprinkle with Parmesan cheese. Layer cold cuts, vegetables and shredded cheese down center of crust; sprinkle with basil. FOLD crust over meat and vegetables; pinch all edges to seal. Make small cuts across top to vent. Bake 12 minutes or until browned. Easily reheatable in microwave For small pockets cut 15 x 10-inch rectangle into squares or triangles, stuff, fold and seal edges, cut 2 vents in top and bake 8-10 minutes OR freeze to bake later. Ginger Scallion Dipping Sauce for eggroll or spring roll 1/2 cup rice vinegar 1 scallion -- minced 1 teaspoon GFCF soy sauce 1 teaspoon minced fresh cilantro -- or more to taste 1 garlic clove -- minced 1/2 teaspoon brown sugar 1/2 teaspoon dark sesame oil 1/2 teaspoon minced ginger 1/4 teaspoon red pepper flakes -- or to taste Combine above ingredients in a glass jar and shake to blend completely. Sauce will keep for several days stored in a tightly covered jar in the refrigerator. Makes a generous 1/2 cup. I make a lot more and toss into Thai noodles with a dash of lemon juice. Pronto Pizza Burgers 1 lb ground turkey breast, or extra lean ground beef 2 T grated parmesan GFCF cheese 1 tbsp chopped onion 1 tbsp tomato paste 1 tsp dried oregano 1/4 tsp pepper 4 GFCF english muffins or Rolls, split 8 tomato slices In bowl mix turkey, parmesan cheese, onion, tomato paste, oregano and pepper, just until combined. Toast the muffins in broiler until lightly browned. Divide meat mixture among muffins. Broil 4 inches from heat for 8-10 minutes or until meat is cooked. Top with tomato. Return to broiler for two minutes. Black Bean & Rice Stew (Feijoada) 1 green pepper, medium, diced 1 garlic clove, small, crushed 1 tsp oregano 1/2 tsp cumin 2 cup beef broth. You will likely need to add more broth or water depending on how much rice/beans you really put in - it's always very thick/more like a stew. The added liquid just gets sucked up, especially the following day - you definitely need to add more water when reheating leftovers. The extra water doesn't hurt - it just makes more of a broth. 2 cup dried black beans, cooked 1 cup brown rice, cooked 1 oz red onion, sliced (optional) In a saucepan, combine green pepper, garlic, oregano, and cumin with 1/4 cup of the beef broth. Simmer 10 minutes. Stir in black beans and rice and add rest of the broth (Note: The actual amounts of broth, rice, beans and green pepper can be fiddled with easily to your own tastes). Serve in bowl with sprinkle of onion if desired. Black Bean and Corn Chili 1/2 cup coarsely chopped onion 2 garlic cloves, chopped 1 tbsp safflower or vegetable oil 1-1/2 cups cooked black beans 1 19oz can tomatoes, pureed in food processor with their liquid OR crushed tomato 1 can (small) tomato paste 1 cup frozen corn kernels OR cream corn 1 tsp ground cumin 1 tbsp chili powder 1 tsp sugar (optional) 1/2 cup diced green (or yellow or red) bell pepper Saute onion and garlic in oil in medium saucepan over medium heat 1-2 mins or till onion is translucent. Add beans, tomatoes and tomato paste, corn, chili powder, cumin and sugar. Stir to combine and reduce heat. Cover pan and simmer mixture 15-20 minutes. Add bell pepper and cook another 5 minutes. Note: Make sure if using dried black beans, you soak them overnight, drain them, cover with 3" water and boil/simmer for 2 hours before adding to this recipe. Angela

Rice Pancakes 1 1/4 cups rice flour 2 teaspoons GFCF baking powder 1 teaspoon soda 1/2 teaspoon salt 1 1/4 cup GFCF milk or GFCF sour cream plus add water to thin 2 eggs 1/4 cup oil Add the oil to milk or sour cream. In large bowl, mix together all dry ingredients. Add the milk/oil mixture and eggs. Mix and thin to desired pourablitiy and cook on hot griddle. If you want add 1/2 cup sugar. Butter Cream Non-dairy Frosting 1/4 cup GFCF margarine, softened 1/3 cup GFCF cocoa powder 1 teaspoon GFCF vanilla 2 cups confectioners' sugar 4 tablespoons water With electric mixer on high, beat margarine until fluffy. Beat in cocoa powder and vanilla on low. Gradually beat in confectioners' sugar, alternating with water, until desired thickness is achieved. If a thinner frosting is desired, increase water. If a thicker one is desired, decrease water. VANILLA: Omit cocoa powder, increase sugar to 2 1/2 cups. ORANGE: Omit cocoa powder, replace vanilla with orange extract. Increase confectioners' sugar to 2 1/2 cups add 1/2 teaspoon grated orange peel. Substitute orange juice for the water. LEMON: Omit cocoa powder and vanilla. Increase sugar to 2 1/2 cups add 1/4 teaspoon grated lemon peel. Substitute 1 tablespoon lemon juice for 1 tablespoon of the water. Tortillas best with tortilla press but can be rolled by hand Basic Tortilla Mix: 1/4 cup cornstarch 1/4 cup tapioca flour 1/4 cup potato starch flour 1/4 white rice flour 1/4 cup brown rice flour 1 teaspoon salt 1-1/2 teaspoon xanthan gum 1 generous teaspoon GFCF baking powder 1-1/2 Tablespoon oil 1/2 cup water or more as needed Measure all dry ingredients in a sealed container and shake to mix. Add oil and water to mix. Let the dough rest 10 minutes for easier handling. Divide dough and roll into 10 to 12 balls. Flatten a ball slightly and place in the press and follow the press instructions. This recipe says to cook 30 seconds on each side, but you need to check and see if your press cooks on both sides at once. If not using press, roll out like pie crust but very thin on floured surface, try to keep circle shape, cook on dry hot griddle or large skillet till brown spots appear then turn, only take a minute or less each side. To freeze or store, put in gallon size zipper bags. HINTS: It is suggested that you cook all the tortillas first and STACK them (and perhaps cover with a moist towel) so that they steam up a little and soften, otherwise they come out of the press sort of dry. Use the moistened flour immediately (can make the dry ingredients ahead of time). The recipe doubles well. If the tortillas have been refrigerated you should reheat them before eating. Should roll tortillas (if desired) while they are warm and pliable. Can use two as bread for sandwiches. Also can use as "pizzas" or dessert crepes with fruit filling, etc. Rice Flour Noodles 1/2 cup Club House Rice Flour 1/2 cup Club House Potato Flour 1/3 cup Cornstarch 1/2 teaspoon Salt 1-2 tablespoon Oil Optional: 2 eggs, lightly beaten Sift dry ingredients into a bowl...repeat 3 - 4 times...make a well in the center and add the oil and the eggs or enough water to equal 2 eggs. Gradually draw dry ingredients from the edges of the bowl into the liquid to form a stiff dough.Use hands to knead the dough into a smooth ball. Generously dust board and rolling pin with rice flour. Roll out the dough as thin as possible. Cut into noodles. The pasta is now ready to cook or freeze uncooked for future use. Cook in boiling salted water for about 10 minutes or until al dente. Notes: Dough is fragile and needs gentle handling. It is not suitable for use in a pasta maker. Vegetable oil is variable...add enough to make a smooth ball. Noodles require longer cooking time then wheat pasta does. Food processors are not recommended in this recipe's preparation. Tortillas 1 cup glutenous rice flour 1 cup white rice 1/4 cup tapioca 1/4 cup brown rice 1/4 cup corn flour (yellow ground flour from the Middle Eastern Store) If you don't keep corn flour on hand, add something else! I don't consider the flour mix critical -- whatever you like and works for you. 1 Teaspoon salt a little sugar 1 heaping teaspoon GFCF baking powder 1 1/2 Teaspoon oil 1/4-1/2 cup water as needed Mix all together minus the water. Add the water a little at a time until the dough holds together. Make a bunch of little balls using a teaspoon. Load up the tortilla maker with one of the little balls. The machine will squash the little ball into a perfect circle and cook it. Cooking time is about 15-30 seconds for "doughy" pancakes that roll up easily. Cool longer if wish to brown and then re-heat in the microwave to make pliable again. Cooking a minute or longer makes a flatbread cracker that doesn't bend (but is still good slathered with margarine). If wish crepes for dinner, add more sugar. Can add xanthan gum if you are lucky enough to have it on hand. I'm experimenting with adding an egg and making pancakes. If you boil the water, you get perfect pancakes for Peking Duck or other Chinese food. You could also fry them and make egg rolls. AMARANTH: Amaranth is not a true cereal grain at all, but is a relative of the pigweeds and the ornamental flowers we know as cockscomb. It's grown not only for its seeds, but for its leaves that can be cooked and eaten as greens. The grain is high in protein, particularly the amino acid lysine which is limited in the true cereal grains. The grains can be milled as-is, or the seeds can be toasted to provide more flavor. The flour lacks gluten, so it's not suited for raised breads, but can be made into any of a number of flat breads. Some varieties can be popped much like popcorn, or can be boiled and eaten as a cereal, used in soups, granolas, and the like. Toasted or untoasted, it blends well with other grain flours. Amaranth is exceptionally nutritious. It is bursting with calcium, protein and other minerals. It's also very rich in the kind of fibre that lowers cholesterol. Go for it. It's a "super" food, like brocolli. Amaranth (per 100 gm dry): 9.4% water 391 calories, 15.3g protein, 7.1g fat, 63.1g total carbos, 2.9g fiber, 2.6g ash(??), 490mg. calcium, 455 Mg. phosphorus, 3.9Mg Iron, 2Mg Sodium, .14Mg B1, .32Mg B2, 1.0Mg Niacin, 3Mg Vitamin C. ] Popping A favorite way to eat it is to pop it like popcorn. Don't use oil in the popping, just dry heat. Then pour melted unsalted GFCF margarine and salt to taste. It is a surprising treat! And you can make popcorn balls with it. Great for corn-free snacks. Soups Soups--just pour some in and let it expand as it will. Use like barley. Use it when creating savory stuffings for winter squashes (you know, mix it with tomatoes and sauteed vegies and spices). ARROWROOT Flavour and Colour Snow white. Flavourless. Breading Browns quickly and well. Produces golden crispy coating. Thickening Excellent. Substiture for equal to half amount of cornstarch. Leftovers may need to be rethickened. Baking Substitute for 25-50% total flour. Will lighten baked goods. Comments Silky powder, much like cornstarch. Store tightly in sealed jar and refrigerate. I recommend arrowroot for dark hot sauces because of its clarity and its lack of taste that might mask the food flavor. Arrowroot is good, too, for giving pasta a glaze when he wants the pasta to have the look of oil on it. Arrowroot, however, has a drawback in that when it cools, especially in contact with dairy foods, it develops an unusually slippery feel. So for foods containing dairy products or crispy cooked vegetables, I prefer cornstarch. Cornstarch does cause a slightly misty film that dulls the light reflection, but since this happens anyway in dairy sauces and lighter colored casseroles that contain beans, it's not a real loss. Another difference is that cornstarch requires thirty seconds at the boil to remove its starchy taste, while arrowroot clears in very hot liquid without the need to boil it. While the purposes are the same, there are some differences between the the finished product when using arrowroot v cornstarch. Arrowroot slurries and cornstarch slurries are both used to thicken sauces and gravies. They both yield a clear, glossy sauce which gives a "mouth feel" and appearance similar to a sauce containing quantities of butter, without the calories, cholesterol, and saturated fat problems associated with butter. They both require much less time than a flour-thickened sauce. They are both used as slurries, stirred into the hot liquid *off heat!*. The arrowroot slurry is merely stirred into the liquid for 30 seconds to a minute and it's ready. The cornstarch slurry is stirred into the liquid; the mixture is returned to the heat and heated to a simmer, stirring constantly until the sauce thickens and clears (it will be opaque at first). Arrowroot should *never* be used with milk-based liquids. It might depend upon how much cornstarch was used in the slurry. Arrowroot thickened sauce, on the other hand, freeze well in such preparations as chicken pies, and do not re-hydrolize (the word just popped out of my sub-conscious) when the pies are reheated. I have also used it for thickening chicken ala king, which I have then frozen and re-heated without any problems. Rice and tapioca flour can both be used as thickening agents (mixed in a water slurry) or mixed with the fruit or contents of both sweet and savory pies. BUCKWHEAT You can use buckwheat in just about any recipe that calls for pilaf. Most buckwheat recipes, however, recommend mixing one egg in with the buckwheat before sauteing, to keep the grains from sticking together into a mush. If eggs are out of the question, then perhaps pre-soaking them for a minute or two in boiling water could work as well. Using buckwheat in a pilaf recipe adds a nice, nutty zing! It can be cooked as an accompaniment to meat dishes, in hearty pilafs, and as a savory stuffing for meat and poultry. Kasha makes a good substitute for wild rice. Cooked kasha can also be eaten like cereal and mixed with fruit, berries, honey, and milk. Buckwheat groats can be whole or coarsely ground; both are often toasted to add a nutty flavor. Kasha or buckwheat groats is available in most large supermarkets, as well as natural-food and specialty stores. Blini A small pancake made of buckwheat flour and leavened with yeast. These pancakes are often brushed with large amounts of melted butter and served with caviar and sour cream. Buckwheat Pancakes 3/4 cup buckwheat flour 1/4 cup millet flour 2 tsp GFCF baking powder 1 egg 1 TBS oil 1 cup water (to desired consistency) mix well add water to thin and cook on hot griddle. Buckwheat Breakfast Pancakes 1/2 c buckwheat flour 1/2 c other GFCF flour 1 tsp GFCF baking powder 2 tbsp sugar 1/2 tsp salt 1 egg, beaten 1 c GFCF milk (I used 3/4 c and added more as needed) 2 tbsp melted GFCF margarine Mix dry ingredients together, add egg, milk, and margarine, beating well after each addition (I just added the liquid stuff altogether). Pour 1/4 c batter for each pancake onto hot, lightly oiled griddle. Cook 1 to 1/2 min (sic) turning when edges look cooked and bubbles begin to break on the surface (I adjusted the flame so that mine took a bit longer to cook). Continue to cook 1 to 1-1/2 min or until brown. GFCF Sourcream Buckwheat Pancakes: Use above recipe. Add 1 tsp baking soda and substitute GFCF sour cream for milk. Buckwheat Banana Bread 2 Tablespoons flax seeds, ground 1/3 cup water 1 1/3 cup buckwheat flour 1/2 cup pumpkin (or other) seeds 2 tablespoons tapioca (or other) starch flour 1/2 teaspoon salt 1/2 teaspoon guar gum,* optional*Guar gum helps trap carbon dioxide, producing bread with a slightly lighter texture. It doesn't affect the flavor. 1/2 teaspoon nutmeg or cinnamon, optional 2/3 cup chopped walnuts or other nuts, optional 1/4 cup walnut or other oil 2 cups mashed bananas, about 4 medium (see variations) 1/2 teaspoon unbuffered, corn-free vitamin C crystals 2 teaspoons baking soda 2 tablespoons boiling water Preheat oven to 400F, Combine flax seeds with water in a small saucepan. Bring to a rolling boil and immediately remove from heat. Set aside to soak until needed. Oil and flour an 8x4 inch loaf pan. Tap the pan gently to coat the bottom and sides with flour: Tap any extra flour back into the mixing bowl. Combine pumpkin seeds, tapioca starch, salt, guar gum and spices. Blend on high 1 minute, stopping twice to scape the bottom. Add seed mixture and nuts directly into the flour; and whisk together well. (E-Z MIX TIP: measure 2 1/4-cups of water; pour into the blender jar. Mark the level and discard the water.) Combine in blender oil and add 2 ripe bananas, broken into 1" chunks. Blend. Continue to add banana chunks until the 2-1/4-cup level is reached. Add the corn-free vitamin C crystals and flax mixture. Blend one minute. Pour the liquid mixture over dry ingredients and mix thoroughly. Dissolve baking soda in boiling water. Add to the batter and stir with a few swift strokes until water disappears (don't beat it). Quickly scrape batter into pan and place in hot oven. Immediately reduce temperature to 325F. Bake for 70 minutes or until a toothpick thrust in the middle comes out dry. Remove from the oven and cool in the pan for 10 minutes. Turn it out on a wire rack and cool completely before slicing. VARIATIONS The following fruits may be used in place of banana. Pineapple Bread - Simmer fresh pineapple puree 10 minutes. Substitute 2 cups of puree in place of bananas and proceed as above. (Save the remaining pineapple puree to use as "jam on the bread.) Applesauce Bread - Substitute 2 cups of Applesauce (preferably homemade). Pear Bread - Use 2 cups of chopped, ripe pears. Mystery Bread - Blend fresh, sweet green seedless grapes to make 2 cups of puree. *Guar gum helps trap carbon dioxide, producing bread with a slightly lighter texture. It doesn't affect the flavor. The next one is a little easier to prepare and can be made with pretty much any flour. I use tortillas for sandwiches and they freeze well. E-Z Tortillas 11/4 cup any flour (not starch): (amaranth, buckwheat, corn, millet, quinoa, whichever you choose will determine the flavor.) 1/4 teaspoon salt 1/2 cup water; room temperature 1/2-1 teaspoon oil, optional but use it especially with quinoa and millet) Whisk 1 cup of flour and the salt together in a bowl. Make a "well" in the center and pour in the oil and water. Stir several strokes with a fork until the dough clumps together in a ball. Preheat a large griddle or 2 skillets. Scatter the remaining 1/4 cup of flour on a bread board or piece of wax paper. Break off balls of dough the size of a golf ball. Roll them in flour. Flatten with your hand, turning often to keep them floured. As the dough absorbs flour, the texture becomes more workable - like "Playdough." Roll each tortilla thinner with a rolling pin or a smooth, clean bottle. When thin, and 6-7 inches across, check both sides to see they're well floured. Bake them on the hot griddle, one or more at a time (depending on your equipment). Use no oil. Bake about 3 minutes on each side. Once you get the feel of making and baking tortillas, you'll do it quickly and easily. Put the baked tortillas on wire racks or lay them on cotton towels. E-Z MIX TIP: To work on wax paper - wipe your counter with a damp sponge, lay the wax paper flat. The dampness holds the paper in place and keeps it from slipping. When finished, fold the paper several times an discard. Out goes most of your mess. (Wax paper may contain traces of corn starch.) OK - one more - I haven't tried this one either so let me know how it comes out! Buckwheat Crackers 1 cup "white" buckwheat flour* 1/4 cup arrowroot or tapioca starch 1/4 teaspoon salt 3 tablespoons sesame seeds 2 tablespoons cold pressed sesame oil 1/2 cup water Preheat oven to 400. Mix the flour, starch, salt and seeds in a small bowl. make a "well" in the center of the flour and pour in the oil and water. Stir with a fork. As the flour absorbs the liquid, the dough will start to clump into a ball. Oil the center of a cookie sheet (the flat kind without edges is easiest to work on). Leave the outer edge, about 1 inch, unoiled. Scrape the ball of dough onto the middle of the cookie sheet. Pat it into a flat rectangle. Oil one side of a sheet of waxed paper or foil Place the oiled side down on the dough. Using a rolling pin or the side of a smooth bottle, roll the dough out very thin. (It will approximately fill the oiled space onto the cookie sheet.) Cut the dough into 2-inch squares. Salt the tops lightly if you wish (use a salt shaker to control the flow - and don't overdo it!). Place cracker in the oven; immediately reduce oven temperature to 350. In 12 minutes remove them from the oven and lift off the crispy crackers around the outer edge. Put them on a wire rack to cool. Separate the remaining crackers with a spatula. Turn the oven off and return those crackers to the oven for 10-20 minutes until they're crisp enough for your taste. *Buy unroasted buckwheat groats and grind them into flour in your blender. Measure the flour after grinding. These are awesome pancakes. Do not dilute the batter, it is better to spread it thickly with a spoon. I double the batch and reheat for another meal. This is if we don't eat them all in one sitting:-) BUCKWHEAT AND POTATO PANCAKES 1 cup buckwheat flour 1/3 cup potato flour 3 tsp GFCF baking powder 1/2 tsp salt 3 Tbsp sugar (I used 1 Tbsp) 1 egg or substitute 3 Tbsp oil 1/4 tsp GFCF vanilla 1 1/2 cup GFCF milk or use water 1/2 cup blueberries (opt) Mix all ingredients and spread thickly on a heated greased grill or frying pan. Turn when brown and cook until brown on the other side. Angela

Club soda with ~ 1 tablespoon of maple syrup!!! Tastes similar to a cream soda..... this is a great option if you have corn allergies! reposted by Angela

Brown sugar is GFCF, brown sugar flavoring in baked foods is not. You can make your own brown sugar by adding a T of molasses to a cup of sugar. I am reposting some matzo recipes, none are mine. Angela

Identifying Corn Alcoholic beverages, especially sweet wines Baking powder (can contain cornstarch) Corn alcohol Corn extract Corn flour Cornmeal Corn oil Corn starch Corn syrup Corn syrup solids Corn sweetener Dextrose Dextrin Flavorings (can contain corn syrup) Food starch Fructose Glucose Gluten Grits High fructose corn syrup Hydrolyzed corn Hydrolyzed corn protein Hominy Maize Maltodextrin Malt syrup Modified corn starch modified food starch Partially hydrolyzed corn oil Powdered sugar Vegetable gum Vegetable starch Vitamin C Plastic wrap, paper cups and plates can be coated with corn oil. Adhesive on stamps and envelopes may contain corn. This list was compiled from several sources, including "5 Years Without Food, The Food Allergy Survivors Guide" by Nicolette Dumke, and from postings to the FAST Food Allergy listserve.

Mock Matzah Balls recipe in Hagman's The Gluten-free Gourmet Cooks Fast and Healthy. 2 eggs 3/4 teaspoon salt few grinds of pepper 1/4 teaspoon cinnamon 2 tablespoons vegetable oil or chicken fat 1/3 cup plus 2 tablespoons finely ground blanched almonds or Nut Quik ground finer in a food processor 1/8 teaspoon xanthan gum if using ground almonds (Nut Quik already contains xanthan gum.) 1/3 cup plus 1 tablespoon potato starch Separate eggs, placing yolks in medium size missing bowl and whites in a small bowl suitable for beating. To the yolks, add salt, pepper, cinnamon, and oil. Mix. Beat the whites till stiff, but not dry and fold into yolks. Add almond meal/xanthan gum or NutQuik and potato starch in thirds, folding carefully into egg mix. Refrigerate 2 hrs. When soup is within 15 minutes of being fully cooked, bring to a boil and lower heat to medium. Mix the matzah ball batter lightly. Drop by heaping teaspoons into boiling soup. Cover and turn heat to simmer. Cook 15 minutes. Serve immediately. From: "Gina Levy" <chere_gina@... Dear listmates, I saw someone refer to matza meal. Last year at Passover I adapted this recipe from a pasta recipe so that my daughter could have something that looked like matzo during Passover. My husband thinks it tastes better than the real thing. I don't know if you could make matzo meal out of it. My friend has used rice bran and/or ground rice crackers for matzo meal, I think Hol-grain brand. There the thin brown ones that look a little like cardboard. You could also use cookie cutters and make crackers out of this dough. The eggs and bean flours give it a nice flavor, you could also add onion or garlic powder. FYI for any other Jews on the list, I spoke to a rabbi about this and he said that because my daughter is unable to eat wheat, she is exempt from having to eat matzo. We are Sephardic, so corn, beans, rice are not a problem for us. Tapioca is a root vegetable and is kosher for Passover. For those of you that are not Jewish, now is the time to find Jewish bakeries that bake for Passover. Some of them only use potato starch and make everything parve (dairy free). There are beautiful cakes, brownies, meringues and sponge cakes. If you go after the first 2 days of Passover, you can usually buy things for 1/2 price, and they freeze well. Passover isn't until April 19, but it's never to early to plan. Also parve chocolate is available in most grocery stores. Anything marked with a "Parve-Kosher for Passover" marking is GFCF unless it has matzo, matzo meal or cake meal in it. Now for the recipe: Bean Flour Matzo 1/3 cup tapioca starch 1/3 cup cornstarch -- + more for kneading (I tried potato starch & it didn't work) 1/3 cup Garfava bean flour ½ tsp. salt -- (optional, matzo usually has no salt) 2 tsp. xanthan gum 1 tbsp. olive oil 2 eggs In a medium bowl, combine the flours, salt and xanthan gum. Whisk together the eggs and the oil, pour into the dry ingredients and stir until a ball forms. Knead a minute or two, adding more cornstarch if necessary. Work it in until the dough will not accept any more and is firm. Place the ball on a cutting board dusted with cornstarch and roll as thin as possible. Cut into matzo board shapes and poke rows of holes with a fork. Carefully lift onto an engrossed cookie sheet and bake at 400 degrees for 8-10 minutes or until crispy. -Gina The Gluten free Pantry Companion Connie's Un-Matzo Balls 4 eggs 3 TBS rendered chicken fat,softened* 1 tsp salt 1 tsp xanthan gum 1 cup instant potatoes 4 TBS chicken stock *if starting with homemade soup, scoop the fat from the top of chilled soup 1. Beat eggs with chicken fat 2. Combine egg mixture and salt, xanthan gum and instant potatoes. Add chicken stock and chill for 20-30 minutes. 3. Wet hands. Use teaspoons to help form rounded balls and drop onto a plate or use an ice cream scoop to scoop mixture onto plates. 4. Steam balls on a steaming ring in a wok. (to make a quick steamer: Use a large skillet that's fitted with a cover. Fill skillet with about 3 inches of water. Bring water to a boil. Set a clean tuna can, or English muffin ring in the middle of the pan. Set plate on ring and cover skillet.) Allow balls to steam, cover for about 20 minutes. OR Drop un-matzo balls into simmering chicken soup and cook covered for 20 minutes. (I use boiling water with gf chicken bouillon cubes.) Recipe notes that better results come from steaming first and then adding balls to soup. Here's an easier solution....buy Peskaz brand (Brooklyn, NY) Pesach crumbs (non gebrot, whatever that means) made with potato starch and eggs which is GF...makes the best matzo balls. You have to buy it yesterday, because it sells out very quickly in your kosher butcher shop or supermarket that carries kosher for Passover foods. I stock up for a few years at a time and store the unopened boxes in the freezer. Also Kedem make gefilte fish without matzo meal that is GF and I stock up on that too. I just saw your post. last year I found something called Knaidel Mix by Lieber's. I found it in a Kosher Supermarket. It was not in any of our regular supermarkets. Anyway, it says Kosher for Passover - Non Gebrokts (contains no Matzo Meal). May I suggest purchasing the Spice & Spirit Passover cookbook. (Chabad has two cookbooks, a big purple one for the rest of the year, and a smaller yellow one for Pesach.) Since the Lubavitch, like most Chassidim, keep non-gebrokhts for the first 7 days of Pesach, practically everything in the cookbook is GF and the recipes are reliable. Happy Holidays to all. Stacey Reposted by Angela Lowry

Authentic food's web site has a recipe for chocolate chip cookies using their pancake and baking mix--which I'm hoping is gfcf. 1cup gfcf marg. 13/4 cup maple sugar 2 eggs 1/4 cup milk [Can I use rice dream or another sub?] 13/4 cup Authentic Foods Pancake and Baking mx 2 cups choc chips Beat sugar and marg. until fluffy. Add eggs and milk and blend well. Stir in Baking mix and choc chips. Drop onto ungreased cookie sheet and bake for 8-10 minutes on 350. What does everyone think? Acceptable? Worth a try? I'd love to find a backup mix to Miss. Robens. Authentic is carried by my local hfs.

Here is a Mock tomato Marinara sauce I made today for lunch and both my toddler <tomato allergic Now someone here probably has already did this recipe....I thought maybe I made it up LOL 1 large eggplant 1 small onion oregano to taste basil to taste <I am a basil fanatic salt and pepper 1/2C. olive oil to saute' in Saute' onion and eggplant <I peeled it and chuncked it Hope you like it and if there is a recipe already for it.....humour me LOL Debbie

Is there a box matza ball mix I can use that is gfcf? My son lovee matza ball soup and i'm not sure of the contents. Thanks!

Angela- Hope you're listening out there... you are amazing! Thanks for sharing so many great recipe ideas for those of us who are more cooking-challenged under the best of circumstances. You are a generous soul. Jane

Turkey-Vegetable Sloppy Joes 1 pound ground turkey 1 cup chopped onion 1 garlic clove -- minced 1/2 cup chopped green bell pepper 1 (14 1/2-ounce) can diced tomatoes 1/4 cup tomato paste 1 tablespoon prepared mustard 1 teaspoon chili powder 3/4 teaspoon ground cumin 1/2 teaspoon salt 1/2 teaspoon black pepper 4 (2-ounce) kaiser rolls or hamburger buns -- split GFCF cheese (optional) Cook turkey, onion, and garlic in a large nonstick skillet over high heat until browned, stirring to crumble. Stir in bell pepper and next 7 ingredients (bell pepper through black pepper). Bring to a boil; cover, reduce heat, and simmer 10 minutes. Spoon 1/2 cup turkey mixture onto each roll half; top each with 2 tablespoons cheese if wanted. Basic Country Mustard 2 tablespoons coarsely ground brown mustard seeds 2 tablespoons coarsely ground yellow mustard seeds 1/4 cup brown or yellow mustard powder 1/4 cup cold water 2 tablespoons white wine vinegar or cider vinegar or lemon juice 1 teaspoon salt Grind the mustard seeds to the texture you desire. (There is no ``correct'' texture.) Mix the mustard powder and ground seeds with the water. Let sit for 10 minutes. Add the vinegar and salt; blend well. Refrigerate overnight before using. Makes about 1 cup. Spicy Moroccan Vegetables 1 medium onion -- chopped (1 cup) 1 medium turnip -- 1/4" dice (1 cup) 2 medium carrots -- thinly sliced- (1 cup) 2 tablespoons olive oil 2 cloves garlic -- minced 1 1/2 teaspoons ground cumin 1/2 teaspoon pepper 1/4 teaspoon salt 1 medium red pepper -- seeded (1 cup) and cut into 1-inch chunks 1 medium zucchini -- thinly sliced - (1 cup) 16 ounces cooked garbanzo beans-- rinsed and drained 1 cup raisins 3 tablespoons chopped fresh parsley Combine Onion, turnip, carrots, oil, garlic, cumin, pepper and salt in 10-inch skillet. Cook over medium-high heat for 6 to 7 minutes, or until vegetables are tender-crisp, stirring occasionally. Stir in red pepper and zucchini. Cook for 2 to 3 minutes, or until tender-crisp, stirring occasionally. Stir in beans, raisins and parsley. Cook for 2 to 3 minutes, or until hot, stirring occasionally. Hamburger Soup 1 1/2 pounds extra lean ground beef 4 large potatoes 4 carrots 3 celery 1 medium onion 28 ounces tomatoes 10 ounces tomato sauce 10 ounces beef broth 2 cups water 6 tablespoons quinioa or rice 1 teaspoon thyme Brown hamburger and drain off fat. Dice carrots, celery, onions and potatoes. Combine hamburger, vegetables and the rest of the ingredients in a large pot or Dutch oven. Bring to a boil, cover and let simmer for about 2 hours. Chicken Honey Nut Stir Fry 1 pound boned and skinned chicken breast halves 3/4 cup orange juice OR pineapple juice 1/3 cup honey 3 tablespoons GFCF soy sauce 1 tablespoon cornstarch 1/4 teaspoon ground ginger 2 tablespoons vegetable oil -- divided 2 large carrots -- sliced diagonally 2 stalks celery -- sliced diagonally 1/2 cup cashews or peanuts 3 cups Hot cooked rice Cut chicken into thin strips; set aside. Combine orange juice, honey, soy sauce, cornstarch and ginger in small bowl; mix well. Heat 1 tablespoon oil in large skillet over medium-high heat. Add carrots and celery; stir-fry about 3 min. Remove vegetables; set aside. Pour remaining 1tablespoon oil into skillet. Add meat; stir-fry about 3 minutes. Return vegetables to skillet; add sauce mixture and nuts. Cook and stir over medium-high heat until sauce comes to a boil and thickens. Serve over rice. Makes 4-6 servings. Plum Sauced Pork Medallions 1/4 cup chopped onion 1/2 teaspoon vegetable oil 1/2 cup red plum jam 1 tablespoon red wine vinegar 1 teaspoon GFCF soy sauce OR tamari 1/4 teaspoon ground ginger 2 small plums -- cut into 8-wedges 1 pound pork tenderloin -- trimmed and cut crosswise into 8-pieces Cayenne pepper Spray 8-inch nonstick skillet with nonstick vegetable cooking spray. Add onion and oil. Cook over medium heat for 4 to 7 minutes, or until onion is tender, stirring occasionally. Reduce heat to low. Stir in jam, vinegar, soy sauce and ginger. Cook for 1 to 2 minutes, or until jam is melted, stirring occasionally. Stir in plums. Set sauce aside. Pound pork pieces lightly to 1-inch thickness. Sprinkle both sides of each piece lightly with cayenne. Spray 10-inch nonstick skillet with nonstick vegetable cooking spray. Heat skillet over medium-high heat. Add pork. Cook for 6 to 8 minutes, or just until meat is no longer pink, turning over once. Serve topped with plum sauce. Pork With Pineapple Salsa 3 tablespoons firmly packed light brown sugar -- divided 2 tablespoons Dijon mustard 1 teaspoon paprika 1/2 teaspoon ground ginger 2 pounds pork tenderloin -- trimmed 1 cup diced fresh pineapple or 1 can (8 1/2 oz) unsweetened pineapple rings diced 1/4 cup unsweetened pineapple juice 1/3 cup finely chopped red or green bell peppers 1/4 cup sliced green onion 1/8 teaspoon crushed hot red pepper flakes . Preheat oven to 450F. In a small bowl, combine 2 Tbsp of brown sugar, mustard, paprika, and ginger. Mix well. Tie the pork at intervals with kitchen twine. Place on the rack in broiler pan; spread evenly with half of brown sugar mixture. Roast for 15 minutes.. Spread pork with remaining brown sugar mixture; roast until an instant read meat thermometer inserted in thickest part of meat registers 160F., about 20 minutes.. In a medium bowl, combine the remaining brown sugar, pineapple, pineapple juice, bell pepper, green onion and red pepper flakes.. Transfer pork to a serving platter; let stand for 5 minutes. Remove and discard kitchen twine. Slice and serve with the salsa. Salsa 6 ripe plum tomatoes -- (1-1/4-lbs) - chopped 1/2 cup red onion -- finely chopped 1 serrano pepper - OR jalapeno -- seeded and minced 2 tablespoons chopped fresh cilantro 1 tablespoon fresh lime juice 1/2 teaspoon salt 1/4 teaspoon pepper Combine in the order listed, adding salt and pepper to taste. Cover and refrigerate until ready to serve. Makes about 2 cups. Beef Stroganoff Sandwiches Saute thin strips of beef sirloin with sliced onions and mushrooms in a pan sprayed with non stick spray. Stir in beef broth combined with flour until thickened. Add GFCF sour cream, heat mixture throughly and spoon into hoagie buns. Rosemary Baked Salmon 2 T Fresh Rosemary chopped,( 1 T if using dry rosemary) 1/2 tsp Black Pepper 2 cloves Garlic, minced 2/3 C (65 g) Seasoned GFCF Breadcrumbs or creushed GFCF cereal Dash Kosher Salt (or just salt) 4 6 oz( Salmon Steaks or Fillets Drizzle Olive Oil (about 1 or 2 tablespoons) Preheat oven to 425F Combine first 4 ingredients in a bowl. Season with salt to taste and mash to a paste. Using a fork or food processor, mix paste into breadcrumbs. Season both sides of salmon steaks with salt to taste. Arrange salmon steaks in a lightly oiled baking dish. Press equal amounts of breadcrumb mixture onto the top of each salmon steak and drizzle with oil. Place in oven and roast 10-12 minutes or until fish is cooked throughout. The meat of the fish should flake slightly when cooked through. TOMATO SALAD 6 large ripe tomatoes 3 garlic cloves 1/8 teaspoon salt 1/4 cup olive oil 3 tablespoons balsamic vinegar or lime juice 1/4 cup basil 2 tablespoons lovage or finely minced celery ground pepper basil Cut the tomatoes in half and then into quarter-inch slices and lay them into a shallow pan. With a mortar and pestle, add a pinch of salt and grind the garlic into a paste. (You can also use the back of a spoon in a bowl if you don't have a mortar and pestle.) Stir in the olive oil, vinegar, and fresh herbs. Salt and pepper to taste. Pour the mixture over the tomatoes; make sure you cover all of them. Refrigerate for three hours minimum. Turn the tomatoes over every 20 minutes or so. When serving, remove the tomatoes, leaving behind much of the marinade. Save the remaining marinade and use over grilled vegetables. CHICKEN ENCHILADAS WITH WHITE SAUCE 2 Tbsp. GFCF margarine 2 Tbsp. GFCF potato flour 1 c. GFCF milk 1 tsp. salt 1 1/2 c. GFCF cream cheese 1/3 c. chopped onion 1/2 c. chopped avocado 2 c. chopped (cooked) chicken 1/3 c. chopped tomato 1/3 c. black olives 1/4 c. chopped green chilies 12 plain corn tortillas Make a white sauce with margarine, flour, milk and salt. Add 1 cup cream cheese, stir until melted. Add chicken, avocado, tomato, olives, chili pepper and onion, mix well. Place about 1/3 cup chicken mixture in each tortilla, roll up tightly. Top with remaining cream cheese. Bake at 350 degrees for 20 to 25 minutes. Angela Apple Spice Syrup 1/4 cup brown sugar, packed 2 T cornstarch or 2 t arrowroot 1/4 t ground allspice 1/8 t ground nutmeg 1 3/4 cup pear juice or apple juice In a saucepan, combine brown sugar, cornstarch, allspice and nutmeg; mix well. Add juice. Cook and stir over medium heat until syrup is bubbly and slightly thickened. Makes 1 3/4 cup. Store in jar in refrigerator, warm to serve. Good for waffles, pancakes, bread pudding, plain cake or ice cream. Try making with apricot, mango, etc. nectars.

Kettle Goulash 4 T olive oil 5 Ea. Lg. onions -- coarselychopped 2 Ea. Lg. green peppers --chopped 3 Ea. Garlic clove -- minced 1 1/2 T Hungarian Paprika 3 Lb Stewing beef -- in 1" cubes 1 dash Pepper -- to taste 1 dash Salt -- to taste 6 Oz Tomato paste optional GFCF sour cream Preheat oven to 325 F. Heat oil in a deep heavy pot. Cook the onions, peppers, and garlic until the onions are limp and transparent. Add paprika. Add beef and remaining ingredients except sour cream. Stir well to combine. Simmer in preheated oven for 1 1/2 to 2 hours or until the meat is tender. Adjust oven temperature during cooking time so contents of pot remain at a simmer. Serve in shallow soup bowls with a tablespoon of sour cream atop each serving. Squash Bars 1 cup sweet rice flour 1 cup firmly packed brown sugar 1/2 teaspoon baking soda 1 teaspoon cinnamon 1/4 teaspoon ginger 1/4 teaspoon nutmeg 1/2 cup GFCF margarine 3/4 cup steamed or baked, mashed winter squash 2 eggs 1 teaspoon GFCF vanilla 1/2 cup chopped nuts Frosting 2 tablespoons GFCF margarine 2 tablespoons GFCF milk 2 cups confectioners' sugar 1/4 teaspoon GFCF vanilla Bars: In large bowl combine all ingredients except nuts. Beat with electric mixer on med. speed for 2 min. Stir in nuts. Spread into oiled 13x9" baking pan. Bake at 350 degrees for 20-25 min. Cool. Cut into bars and frost (or visa versa). Frosting: Brown butter in saucepan. Remove from heat; stir in milk, sugar and vanilla. beat until smooth, thinning with milk if necessary. Quick Cookies 1/2 cup sugar 1/2 cup honey 1 teaspoon water 1 cup chunky nut butter 3 cups GFCF cereal Mix water, sugar, honey and bring to hard boil. Remove from heat, add nut butter and cereal, mix well and drop by spoonfuls on wax paper.Store in airtight container. Dat's it! Good for kids to help make. Serious chocolate brownies 8 oz unsweetened GFCF chocolate (8 squares) 1/2 lb GFCF margarine 5 eggs 2 1/2 cups sugar 1 Tbsp GFCF vanilla extract 1 1/2 cups GFCF flour mix 2 cups coarsely chopped walnuts (optional) Grease a 13x9 inch pan and pre-heat oven to 375 deg. F. Melt the chocolate and the margarine in the top of a double boiler over simmering water. Whisk until smooth. Set aside to cool while beating eggs. Beat the eggs, sugar and vanilla at high speed for a full 10 minutes. Blend in the chocolate-and-butter mixture at low speed. Add flour, beating just to blend. Stir in walnuts, if desired. Bake 30 to 35 minutes. Do not overbake. The brownies are done when a toothpick inserted into the center comes out slightly dirty. Cool in pan, then cut into squares. Makes 32 brownies Angela

Honey Glazed Pecan French Toast 1 loaf millet or tapioca bread 3 eggs 1 cup GFCF milk 1 1/2 tsp. cinnamon 1 tsp. GFCF vanilla 1 1/2 tbs. honey 1/2 cup chopped pecans Oil 2 9x13 glass pans. Slice bread diagonally into 1 inch thick pieces. In a large bowl whisk together the eggs, honey and cinnamon. When thoroughly mixed stir in the milk and vanilla. Dip the bread pieces in the mixture. Be sure to coat both sides. Arrange in pans, cover, and refrigerate over night. In the morning remove from refrigerator 30 minutes before baking and uncover. Sprinkle with chopped nuts. Bake 350 F for about one hour until browned, let rest 5 minutes before cutting. Great for holiday breakfasts topped with fruit and powdered sugar. Praline French Toast 1 cup brown sugar 1/2 cup GFCF margarine 2 tbs. corn or cane syrup Cook over medium heat, stirring constantly, until thickened. Pour in bottom of 9x13 pan. On top of syrup, place small can of sliced drained peaches, along with 1/2 cup chopped pecans or walnuts. On top of syrup combination place 1/2 inch thick slices of GFCF bread. Cut up 1-8 ounce package of GFCF cream cheese and place slices/scoops on top of bread. Cover with another layer of 1/2 inch sliced GFCF bread. Pour over bread: 10 eggs 1-1/2 cups GFCF milk 1/4 cup maple syrup 1/4 tsp. salt 1 tsp. GFCF vanilla Cover and refrigerate overnight. Uncover and bake 350° at least 1 hour, or until nicely browned. Let rest 5 minutes before cutting. Macadamia Nut French Toast 4 large eggs, lightly beaten 1/4 cup sugar 1/4 tsp. ground nutmeg 2/3 cup orange juice 1/3 cup GFCF milk 1/2 tsp. GFCF vanilla extract 1 (16) loaf GFCF bread, cut into 1-inch slices 2/3 cup GFCF margarine, melted 1/2 cup macadamia nuts, chopped Garnishes: powdered sugar, ground nutmeg Combine eggs and next 5 ingredients, stirring well. Fit bread slices in single layer into a lightly greased 13x9x2-inch baking dish. Pour egg mixture over bread slices; cover and refrigerate 8 hours or overnight, turning bread once. Pour margarine in a 15xl0xl-inch pan; place bread slices in a single layer in pan. Bake at 400° for 10 minutes; sprinkle with nuts. Bake 10 additional minutes. Garnish, if desired, and serve immediately with maple syrup. Angela

CARIBBEAN PORK with SWEET POTATOES 1 tablespoon oil 1 medium onion, cut in 1/2 inch wedges 1/8 to 1/4 teaspoon cayenne pinch of ground allspice 1 pound pork tenderloin, cut in 1-inch cubes 2 medium sweet potatoes, cut in 1-inch chunks 1 medium green bell pepper, cut in 1-inch squares 1/2 cup orange juice 1/2 cup chicken stock or canned broth 1 tablespoon GFCF soy sauce 1 teaspoon honey 1 teaspoon grated orange zest salt and freshly ground pepper Heat the oil in the pressure cooker over high heat. Add the onion, cayenne and allspice. Cook, stirring often, until onion begins to brown at the edges, about 4 minutes. Add the meat and cook, turning until well browned. Add the sweet potatoes, bell pepper, orange juice, stock or broth, soy sauce and honey. Cover the pressure cooker and bring up to low pressure. Reduce heat to stabilize pressure and cook 6 minutes.Release the pressure. Stir in the orange zest and season with salt and pepper to taste. Makes 3-4 servings. PORK STEW MEXICANO 1 tablespoon oil 1 1/2 pounds boneless pork shoulder, cut into 3/4 inch pieces 2 cloves garlic minced 1 teaspoon ground cumin 1 teaspoon dried oregano leaves, crushed 2 tablespoons arrowroot 1 can (about 28 ounces) tomatoes, undrained and cut up 1 cup GFCF milk liquid 1 small onion chopped fine 1 can cream corn 2 medium zucchini, cut in half lengthwise and thinly sliced-about 2 cups salt and pepper to taste 2 T chopped parsley fresh parsley sprig for garnish In a 5-quart Dutch oven over medium-high heat, in hot oil, cook half of pork until browned, stirring often. Remove; set aside. Repeat with remaining pork. Return pork to Dutch oven. Add garlic, onion, cumin and oregano. Cook 2 minutes, stirring occasionally. Stir in undrained tomatoes, corn, milk, arrowroot . Heat to boiling, stirring occasionally. Reduce heat to low. Cover; cook 40 minutes, stirring occasionally. Stir in zucchini. Heat to boiling. Reduce heat to low. Cover, cook 15 minutes or until pork and zucchini are fork tender. Stir in chopped parsley. Garnish with parsley sprig, if desired. To serve, ladle stew into bowls. Makes about 8 cups or 6 mannish servings. Barbecue Sauce - Oriental 1/2 c GFCF Ketchup 1/2 c Corn or cane syrup 1/4 c GFCF Soy sauce 2 ea. Garlic, cloves 1/2 t Anise seed crushed 1/2 t Cinnamon, ground 1/4 t Pepper crushed 1/8 t Cloves, ground Mix thoroughly and allow flavors to blend for at least one hour. blend in blender, use on chicken, pork, beef. Bbq Meatloaf Aussie Style 1 lb Ground beef - lean 1 lb JC Potter Sausage or other lean sausage 1 c GFCF Bread crumbs - fine 2 Onions - medium, chopped fine 1 tb Curry powder 1/2 c Water 1 tb Parsley - chopped 1 Egg - beaten 1 ea. Garlic clove, crushed 1/2 c GFCF Milk liquid Salt and pepper to taste Aussie BBQ Sauce 1 Onion - chopped very fine 1/4 c Water 1/2 c GFCF Ketchup 1/4 c Dry red wine OR beef stock 1/4 c Worcestershire sauce - 2 tb Vinegar OR orange or lime juice 1 tb Instant coffee (optional) 1/4 c Brown sugar - packed 1 oz GFCF Margarine 2 ts Lemon juice Combine meats, bread crumbs, onions, salt, pepper, garlic, parsley, curry and egg in large bowl. Mix well. Mix milk and water and add to meat mixture a little at a time until smooth but firm. Shape into loaf and put into greased baking pan. Bake 30 minutes at 375F. SAUCE: Sauté onions in margarine until golden and add all other ingredients. Bring slowly to a boil, lower heat and simmer 10 to 15 minutes. (great with ribs or chicken). After loaf has cooked for 30 minutes, pour half of the sauce over the meat, return to oven and bake 45 minutes more, basting often with remaining sauce. Serve loaf hot in thick slices with remaining sauce. Also makes great sandwiches.

2 c. GFCF flour 1 c. granulated sugar or other dry sweetener 1 1/2 t. GFCF baking powder 1/2 t. salt 1/4 c. unsalted GFCF margarine 1 egg -- beaten 1 t. GFCF vanilla 2 t. orange rind -- grated 3/4 c. orange juice 1 c. walnuts or pecans -- chopped 2 1/2 c. cranberries -- fresh or frozen, chopped Sift flour, sugar, baking powder, salt and baking soda into a large bowl. Cut in margarine until mixture is crumbly. Add egg, orange peel, vanilla and orange juice all at once, stir until mixture is smooth. Fold in walnuts and cranberries. Pour into lightly oiled loaf pan 9 x 5 x 3 inches. Bake in preheated oven at 350 degrees F for 1 hour and 10 minutes. Test for doneness by inserting a toothpick in center. If toothpick comes out dry bread is ready. Remove from pan and cool. Can be doubled.

SUCCOTASH 2 cups canned tomatoes 1/2 medium onion, minced 1 whole clove 1 teaspoon sugar 1 teaspoon salt 1/2 teaspoon pepper 2 cups canned corn 2 cups butter beans (lima beans) 1 tablespoon bacon drippings 1 tablespoon GFCF margarine Put canned tomatoes into saucepan and add minced onion, clove, sugar, salt and pepper. Cook for 15 minutes, stirring frequently. Than add canned corn and butter beans. Simmer for 10 minutes and add bacon drippings and margarine. Serve hot as the main dish or a side dish.

Vegetable Time (minutes) Artichokes 18-20 Whole Asparagus 8-12 Green Beans 8-12 French Cut Beans 4-6 Beets (sliced) 8-10 Broccoli 6-8 Cabbage (quartered) 10-15 Carrots (sliced) 6-8 Cauliflower (quartered) 12-15 Florets 8-10 Celery 8-10 Fresh Corn on the Cob 5-6 Onions (small whole) 6-8 Potatoes (small whole) 14-18 Fresh Spinach 8-10 Tomatoes 4-5 Zucchini (sliced) 5-7 Fresh Peas 6-8 Steaming Tips: 1. Keep water 1/4" below the steamer. 2. Use pans with tight fitting lids.

'Garden' Burgers 1/4 cup water 1/2 cup tomato -- chopped 1/2 cup red bell pepper -- finely chopped 1/2 cup green bell pepper -- finely chopped 1/2 cup zucchini -- finely chopped 1 cup onion -- finely chopped 1/2 cup peas 1/2 cup corn 1/2 teaspoon thyme 3 large potato -- cooked and peeled 3 egg whites -- lightly beaten 1/4 cup GFCF milk 1 cup GFCF bread crumbs or GFCF plain cereal crushed Heat water in large non-stick skillet over medium heat. Add tomatoes, red pepper, green pepper, celery, zucchini, and onions. Cook and stir for 10 minutes, or until vegetables are tender. Drain vegetables. Stir in peas, corn, and thyme. Mash the cooked potatoes in a large bowl. Stir in egg whites and milk. Stir potato mixture into vegetable mixture and shape into 12 burgers. Place crumbs in shallow bowl, dip burger in crumbs to coat. Brown burgers in a non-stick skillet, or in a skillet sprayed lightly with oil, for 5 minutes. Turn and sauté for 5 minutes more. Barbecue Soy Burgers 1 sm Onion; minced 2 Garlic cloves; mashed 2 tb GFCF margarine 2 c Cooked soybeans; drained 1/2 c Fine GFCF bread crumbs or GFCF plain cereal crushed 1 Egg 2 tb GFCF Soy sauce 2 tb Sesame seeds black pepper to taste In a small pan, sauté onion and garlic in margarine, and cook until translucent. Set aside. Blend or food process beans, bread crumbs, egg, soy sauce and sesame seeds to a coarse meal. Transfer to a medium bowl, add garlic- onion mixture and black pepper, and mix well. Shape into 4 patties. Heat on grill till brown, giving them about 5 minutes each side. Can Pan fry in a little oil. Bean and Rice Burgers 1 c Cooked brown rice 1 1/2 c Cooked beans; pink, kidney, 1/2 c GFCF flour chickpea , potato, any non sweet flour 1 tb GFCF Margarine 1 md Onion; diced 1 Clove garlic; mashed 1 tb sea salt 1 t italian seasoning -----optional----- 1 c Cooked mashed potatoes 1/2 c Cornmeal 1 sm Pepper; diced 1 Grated carrot Heat oiled frypan on med heat. Or, you can grease a 13"x9" glass baking pan and bake at 350* for 30 Min. Mash beans. Add all ingredients and mix well. (If you use all of the ingredients listed your mix may be a bit dry. You might want to add a 1/4 to 1/2 cup of soy, nut, or rice milk. Be sure you don't thin it too much or it will be mush. Look for a 'hamburger' consistency.) Spoon about 2 heaping Tablespoons of mixture onto frypan for each burger and flatten with oiled pancake turner. Turn several times rather than just once on each side like conventional burgers, they have a better texture that way. CHICKPEA BURGERS 2 Scallions -- finely chopped 3/4 c Mushrooms -- finely chopped 1 T Oil 3 lg Garlic -- Cloves 1 c Chickpeas -- cooked or canned 1/2 c Chickpea Liquid or vegetable broth 1/4 c Sunflower Seeds 1/2 t Curry Powder 2 Egg Whites (or 1/4 c GFCF dry bread crumbs) 1/2 c Sesame Seeds -- or more Sauté Scallions and mushrooms in oil until limp, about 5 minutes. In a blender, combine garlic, chickpeas and chickpea liquid, blend until smooth. Transfer to a large bowl and combine with mushroom mixture. Grind sunflower seeds in a blender or food processor to make a coarse meal, add to chickpea mixture along with curry powder. Mix well. Stir in egg whites or bread crumbs. Mixture will be soft, On a large baking sheet or bread-board, make 8 to 10 beds of sesame seeds for patties. Shape burger mixture into 8 patties and place on seeds. Flip to coat both sides generously. Grill on a well-oiled vegetable grill for 3 to 4 minutes on each side, until brown. Can be pan fried. "CHICKEN" BURGERS 1 c Firm tofu* drained and dry 1 T Olive oil 1/2 c Minced green onions 2 c Finely grated green cabbage 1 c Finely grated carrots 1/2 c GFCF flour 1/4 c GFCF bread crumbs 1 1/2 T GFCF Soy sauce 2 t GFCF Baking powder 2 eggs 1/2 t Poultry seasoning *wrapped in clean cloth towel for 10 minutes or more. Cut tofu in thin slices and wrap in several thickness of kitchen towel while you prepare other ingredients.Heat oil in a skillet and add green onions. Sauté briefly, then add cabbage and carrot and sauté for 4 to 5 minutes, until soft. Set aside. Preheat oven to 350 degrees. Cream the tofu in a blender or food processor. Add the flour, bread crumbs, egg, soy sauce, baking powder, and poultry seasoning. Process until smooth. Add vegetables and pulse 3 times, just to combine and chop slightly. (This can also be done by hand.) Spoon 1/3 cup of mixture onto an oiled baking sheet. Flatten to 1/4 to 1/2 inch patties and shape in neat rounds. Bake for 15 minutes, then turn over and bake an additional 10 minutes. Serve burgers on buns with GFCF mayonnaise, sliced tomato, sliced pickle, and sprouts. Lentil Rice Burgers 3/4 cup Lentils 1 Sweet potato 10 Fresh spinach leaves -- to 15 1 cup Fresh mushrooms 3/4 cup GFCF Bread crumbs 1 teaspoon Tarragon 1 teaspoon Garlic powder 1 teaspoon Parsley flakes 3/4 cup Long grain rice Cook rice till cooked and slightly sticky (white rice, I use basmati will take approx. 20 min ), & lentils till soft. Cool slightly. Finely mince a medium sweet potato which has been peeled and cook until soft. Cool slightly. Finely chop the mushrooms. Spinach leaves should be rinsed and finely shredded. Mix all ingredients and spices together adding salt & pepper to taste. Chill in the refri