Gluten Free Recipes

Granny's MANDARIN ORANGE JELLO MOLD 2 pkg. (3 oz.) orange Jello OR 3 oz plain gelatine 2 1/4 c. GFCF whipped topping 2 sm. cans mandarin oranges, drained 1 pt. frozen orange juice, frozen concentrate slightly thawed. Drain oranges, dissolve jello in 1 cup boiling water. Fold in orange juice, oranges and whipped topping. Pour in mold. Set in refrigerator until firm. CRANBERRY STRAWBERRY JELLO MOLD 1 lg. strawberry or cranberry Jello Or plain gelatine + 1 cup cran juice (reduce boiling water to 1 cup) 2 c. boiling water 1 can jellied cranberries, mashed 1 (10 oz.) pkg. frozen strawberries, thawed 1 (#2) can crushed pineapple, drained 1/4 - 1/2 c. chopped nuts Dissolve Jello with water. Add remaining ingredients. Pour into mold and let set. Can be used as part of a main meal or as a dessert. Top with GFCF whipped topping if desired. CRANBERRY CHICKEN 1/2 cup cranberry juice 2 tablespoons GFCF soy sauce 2 tablespoons Worcestershire Sauce 2 garlic cloves, minced 2 bone-in chicken breast halves Hot cooked rice, if desired In a resealable plastic bag, combine the first four ingredients. Add chicken and turn to coat. Seal bag and refrigerate 8 hours or overnight. Place chicken and marinade in a small ungreased baking pan. Bake uncovered, at 350 degrees for 1 hour or until meat juices run clear. Serve over rice, if desired. Pumpkin Soup 2 large onions, chopped 1 teaspoon curry powder 1 tablespoon salt 5 cups chicken broth 1/4 cup GFCF margarine 4 cups GFCF 'cream' 4 cups fresh pumpkin Saute onion in margarine until tender. Sprinkle with curry powder and saute 2 more minutes. Remove and place in a large saucepan. Stir in pumpkin and salt. Add 'cream', stirring constantly. Stir in broth. Cook over low heat, stirring occasionally. HOT AND CREAMY COCOA 3 tablespoons sugar 2 tablespoons GFCF Cocoa Powder 1/4 cup water 1-3/4 cups GFCF milk 1/2 teaspoon GFCF vanilla extract In saucepan combine sugar and cocoa; stir in water. Cook on medium heat, stirring constantly, until mixture boils; stir in milk. Heat to serving temperature (do not boil). Add vanilla; serve immediately. About 2 servings. Angela

LEEK, MUSHROOM AND BACON STUFFING WITH TARRAGON Lots of mushrooms and bacon flavor this traditional bread stuffing. It goes well with the Roast Turkey with Bacon, Tarragon and Applejack Gravy. 1 24 ounce loaf sliced GFCF bread, crust trimmed, bread cut into 1/2 inch cubes (about 11 cups) 1 pound bacon slices, cut into 1/2 inch pieces 7 cups chopped leeks (white and pale green parts only) 1 1/2 pounds button mushrooms, coarsely chopped 12 ounces shiitake mushrooms, stemmed, caps coarsely chopped 4 cups coarsely chopped celery 3 tablespoons chopped fresh tarragon or 1 1/2 tablespoons dried 2 large eggs, beaten to blend Canned chicken broth Preheat oven to 350°F. Spread bread cubes on 2 rimmed baking sheets. Bake until bread is almost dry, about 15 minutes. Cool. Transfer to large bowl. Sauté bacon in large pot over medium high heat until crisp, about 12 minutes. Transfer bacon to paper towels to drain. Reserve 6 tablespoons drippings in pot; discard any remaining drippings. Add leeks and button mushrooms to same pot. Sauté over medium high heat until beginning to soften, about 5 minutes. Add shiitake mushrooms and sauté 4 minutes. Add celery and sauté until leeks and mushrooms are tender but celery is still slightly crisp, about 6 minutes longer. (Bread, bacon and sautéed vegetables can be prepared 1 day ahead. Cover separately. Store bread at room temperature; refrigerate bacon and vegetables.) Mix bacon, sautéed vegetables and tarragon into bread. Season generously with salt and pepper. Mix eggs into stuffing. To bake stuffing in turkey: Loosely fill main cavity with stuffing. Add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing). Generously oil glass baking dish. Spoon remaining stuffing into prepared dish. Cover with oiled foil, oiled side down. Bake stuffing in dish alongside turkey until heated through, about 25 to 30 minutes. Uncover and bake until top is slightly crisp and golden, about 15 to 20 minutes. To bake all of stuffing in baking dish: Preheat oven to 350°F. Generously oil 15 x 10 x inch . Add enough broth to stuffing to moisten (about 3/4 to 1 cup). Transfer stuffing to prepared dish. Cover with oiled foil, oiled side down; bake until heated through, about 30 to 35 minutes. Uncover and bake until top is slightly crisp and golden, about 20 to 25 minutes longer. NEW ENGLAND SAUSAGE, APPLE AND DRIED CRANBERRY STUFFING This impressive stuffing gets its Yankee accent from apples and dried cranberries. 14 ounces GFCF bread, cut into 3/4 inch cubes (about 12 cups) 1 pound sweet Italian sausages, casings removed 1/4 cup (1/2 stick) GFCF margarine 6 cups sliced leeks (white and pale green parts only; about 3 large leeks) 1 pound tart green apples, peeled, cored, chopped 2 cups chopped celery with leaves 4 teaspoons poultry seasoning 1 cup dried cranberries (about 4 ounces) 4 teaspoons chopped fresh rosemary 2/3 cup chopped fresh parsley 3 eggs, beaten to blend 1 1/3 cups (about) canned chicken broth Preheat oven to 350°F. Divide bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely. Sauté sausages in heavy large skillet over medium high heat until cooked through, crumbling coarsely with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off any drippings from skillet. Melt margarine in same skillet over medium high heat. Add leeks, apples, celery and poultry seasoning to skillet; sauté until leeks soften, about 8 minutes. Mix in dried cranberries and rosemary. Add mixture to sausage, then mix in bread and parsley. Season stuffing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing. To bake stuffing in turkey: Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 3/4 to 1 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into oiled baking dish. Cover with oiled aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 45 minutes. Uncover stuffing and bake until top is golden brown, about 15 minutes. To bake all stuffing in pan: Preheat oven to 350°F. Oil 15x10x2-inch baking dish. Mix 1 1/3 cups broth into stuffing. Transfer to prepared dish. Cover with oiled foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes. NORTHERN CALIFORNIA OYSTER STUFFING 1 pound loaf unsliced GFCF bread, cut into inch cubes (about 16 cups) 3/4 10 ounce package ready-to-use fresh spinach, stems removed, leaves coarsely chopped (about 8 generous cups) 2 tablespoons (1/4 stick) margarine 1/2 cup minced shallots (about 4) 3 celery stalks, finely chopped 4 garlic cloves, minced 2 8-ounce jars fresh oysters, drained, coarsely chopped 2 tablespoons chopped fresh tarragon or 2 teaspoons dried 3 eggs, beaten to blend 1 1/2 cups (about) canned chicken broth Preheat oven to 250°F. Divide bread cubes between 2 large baking sheets. Bake until dry but not colored, about 15 minutes. Transfer bread to very large bowl. Add spinach to bread. Melt 1 tablespoon margarine in heavy large skillet over medium heat. Add minced shallots, chopped celery and garlic and sauté until tender but not brown, about 5 minutes. Stir vegetables into bread mixture. (Can be prepared 1 day ahead. Cover and refrigerate.) Melt remaining 1 tablespoon margarine in heavy medium skillet over medium heat. Add oysters and sauté 2 minutes. Mix oysters and 2 tablespoons tarragon into stuffing. Season to taste with salt and pepper. Mix in eggs. SAUSAGE STUFFING A favorite trick is to stuff the body cavity of the bird with bread stuffing and the neck cavity with the following very highly seasoned sausage meat stuffing. 2 pounds shoulder or loin of pork, ground coarsely 1 1/2 teaspoons salt 1 teaspoon freshly ground black pepper 1/2 teaspoon ginger 1 teaspoon or more of fresh tarragon or whichever herb is used in the bread stuffing Large dash Tabasco 1/2 teaspoon crushed anise seeds Blend all ingredients lightly but well. SAUSAGE STUFFING 2 tablespoons (1/4 stick)GFCF margarine 1 12-ounce package bulk pork sausage, crumbled 1 large onion, chopped 4 cups coarsely ground crustless GFCF bread 1 7- to 8-ounce jar vacuum-packed steamed chestnuts, chopped 1/2 cup canned chicken broth 1/2 cup chopped fresh parsley 2 teaspoons crumbled dried sage leaves 2 teaspoons dried thyme Melt margarine in heavy large skillet over medium-high heat. Add sausage and onion. Cook until sausage is cooked through, about 12 minutes. Remove from heat. Mix in remaining ingredients. Season with salt and pepper. To serve as a side dish, place all of the stuffing in a baking dish, cover and bake at 375°F for 45 minutes. SOUTHERN RICE PILAF STUFFING WITH HAM, PECANS AND GREENS 4 1/2 cups (about) chicken broth 1 bay leaf 3/4 cup wild rice 3/4 cup long-grain white rice 3 tablespoons margarine 2 cups chopped ham (about 3/4 pound) 1 1/2 cups chopped onions 1 1/2 cups chopped celery with leaves 1 large bunch collard greens, sliced 2 tablespoons chopped fresh marjoram or 2 teaspoons dried 3 cups GFCF cubed bread 1 cup pecans, toasted, coarsely chopped 1/4 teaspoon ground nutmeg 3 eggs, beaten to blend Bring 3 cups broth and bay leaf to boil in medium saucepan. Mix in wild rice; reduce heat to low, cover and cook 30 minutes. Mix in white rice. Cover; cook until both are tender and liquid is absorbed, about 20 minutes more. Transfer rice to large bowl. Discard bay leaf. Melt margarine in heavy large Dutch oven over medium heat. Add ham, onions and celery and sauté until onions are tender, about 10 minutes. Add collard greens and marjoram and sauté until greens wilt, about 3 minutes. Add mixture to rice. Mix in bread cubes stuffing, pecans and nutmeg. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing. To bake stuffing in turkey: Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 1/2 to 3/4 cup broth, depending on amount of remaining stuffing). Spoon remaining stuffing into oiled baking dish. Cover with oiled aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. To bake all stuffing in pan: Preheat oven to 375°F. Oil 13x9x2-inch baking dish. Mix 1 1/2 cups broth into stuffing. Transfer to prepared dish. Cover with oiled foil and bake until heated through, about 30 minutes. BRAISED DUCK WITH TURNIPS 2 5- to 5 1/2-pound ducklings, giblets reserved 1 tablespoon vegetable oil 3 cups finely chopped onions 2 medium carrots, chopped 1 bunch Italian parsley, stems chopped, 3 tablespoons leaves mince 1 teaspoon dried thyme 1 bay leaf 3 3/4 cups canned chicken broth 1 1/2 cups dry white wine 8 turnips (about 2 pounds), trimmed, peeled 3 tablespoons cornstarch Cut away duck backbones and discard. Cut off first 2 joints of each wing and reserve. Cut ducks into quarters. Remove any fat. Pat duck pieces dry with paper towels. Pierce skin all over with fork. Season with salt and pepper. Heat vegetable oil in heavy large Dutch oven over medium-high heat. Working in batches, add duck quarters, skin side down, and cook until golden, about 8 minutes. Turn and cook 3 minutes longer. Transfer to large bowl. Add wings and giblets to Dutch oven and cook until golden, turning frequently, about 10 minutes. Using slotted spoon, transfer to another bowl. Pour off all but 2 tablespoons duck fat from Dutch oven. Add onions, carrots, parsley stems, thyme and bay leaf to Dutch oven. Cover and cook until vegetables are tender, stirring occasionally, about 10 minutes. Add 3 1/2 cups broth, wine, giblets and wings. Cover and simmer 30 minutes. Strain liquids and return to pot. Add duck quarters; bring to boil. Reduce heat, cover partially and simmer until cooked through, turning occasionally, about 40 minutes. Transfer duck to plate. Cook turnips in large pot of boiling salted water until just tender, about 25 minutes. Drain; cut into quarters. Combine 1/4 cup chicken broth and cornstarch in small bowl and whisk to blend. Skim fat from duck cooking liquid. Boil liquid until reduced to 2 1/2 cups, about 10 minutes. Add cornstarch mixture and whisk until sauce thickens slightly. Add duck and turnips. Reduce heat, cover and simmer until duck and turnips are heated through, about 7 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium heat.) Transfer to large bowl. Top with minced parsley. SALMON WITH MAPLE GLAZE 1 cup pure maple syrup 2 tablespoons finely grated peeled fresh gingerroot 4 tablespoons fresh lemon juice 3 tablespoons GFCF soy sauce 1 1/2 teaspoons minced garlic a 2 1/2-pound center-cut salmon fillet with skin greens from 1 bunch scallions In a small heavy saucepan simmer maple syrup, gingerroot, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.) Preheat oven to 350° F. Lightly oil a shallow baking pan large enough to hold salmon. Arrange scallion greens in one layer in baking pan to form a bed for fish. In another small saucepan heat half of glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon lemon juice. Remove pan from heat and keep sauce warm, covered. Put salmon, skin side down, on scallion greens and brush with remaining glaze. Season salmon with salt and pepper and roast in middle of oven until just cooked through, about 20 minutes. Cut salmon crosswise into 6 pieces. On each of 6 plates arrange salmon and scallion greens on a bed of mashed potatoes. Drizzle salmon with warm sauce. ROAST GOOSE WITH GARLIC, ONION AND SAGE STUFFING Stuffing 1/4 cup (1/2 stick) unsalted GFCF margarine 2 small onions, finely chopped 2 celery stalks, diced 5 garlic cloves, chopped 6 cups GFCF bread cubes 1 1/2 tablespoons rubbed or ground dried sage 3/4 teaspoon salt 1/2 teaspoon dried oregano, crumbled 1/2 teaspoon dried thyme, crumbled 1/2 teaspoon pepper 1/2 teaspoon Italian Seasoning 2 eggs, beaten to blend 1 cup chicken stock or canned broth Goose 1 11- to 13-pound goose, fat removed from cavity 1 lemon, halved 3 bacon slices For stuffing: Melt margarine in heavy large skillet over medium heat. Add onions, celery and garlic and sauté until soft, about 8 minutes. Combine bread, sage, salt, oregano, thyme, pepper and Italian Seasoning in large bowl. Stir in onion mixture and eggs. Add stock and mix well. Set aside. For goose: Preheat oven to 450°F. Rinse goose inside and out; pat dry, using paper towel. Rub goose inside and out with halved lemon. Season goose inside and out with salt and pepper. Fill main cavity and neck cavity loosely with stuffing. Place any remaining stuffing in small oiled baking dish and cover with foil. Run fingers between breast meat and skin to loosen skin. Place bacon slices under breast skin. Wrap goose in cheesecloth or loosely drape with foil. Place goose on rack set into large roasting pan. Roast goose 30 minutes. Reduce heat to 350°F. Continue roasting until meat thermometer inserted into thickest part to thigh registers 180°F., basting every 20 minutes with pan juices, about 1 hour 20 minutes. (Place stuffing in covered baking dish in oven during last 40 minutes.) Remove cheesecloth. Transfer goose to platter. Pass stuffing separately. ROAST QUAIL WITH CRANBERRY SAUCE a 12-ounce bag fresh or thawed frozen cranberries (about 3 1/4 cups) 2/3 cup firmly packed dark brown sugar 1/2 cup apple juice 1/2 cup cranberry juice 1/3 cup pear juice 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon ground ginger 1/4 teaspoon dry mustard 1 cup chicken broth 1/2 stick (1/4 cup) unsalted GFCF margarine the zest of 1 orange, removed with a vegetable peeler twelve 5- to 6-ounce quail, rinsed, patted dry, and the legs tied together with kitchen string 12 slices of homemade-type GFCF bread, each slice toasted and cut into a decorative shape In a saucepan combine the cranberries, the brown sugar, the apple juice, the cranberry juice, the pear juice, the nutmeg, the ginger, the mustard, 1/2 cup of the broth, 2 tablespoons of the margarine, the zest, and salt and pepper to taste, bring the liquid to a boil, and simmer the mixture, stirring occasionally, for 25 minutes, or until it is thickened and the berries have burst. Strain the glaze through a fine sieve into a bowl, pressing hard on the solids and discarding them. The glaze may be made 1 day in advance, kept covered, and chilled, and reheated. Transfer 1/2 cup of the glaze to a small bowl and reserve it. In a large ovenproof skillet heat remaining 2 tablespoons butter over moderately high heat until the foam subsides, in it brown the quail, turning them, for 4 minutes, and arrange the quail breast side up. Baste the quail generously with some of the remaining glaze and roast them in the top third of a preheated 450°F. oven for 10 minutes. Reduce the heat 400°F. and roast the quail, basting them with some of the remaining glaze every 10 minutes, for 40 minutes more, or until the leg meat is no longer pink. Transfer the quail to a plate, discard the string, and pour off the fat in the skillet. Deglaze the skillet with the remaining 1/2 cup broth over moderately high heat, scraping up the brown bits, stir in the reserved 1/2 cup glaze, and boil the mixture, whisking, until it is thickened. Strain the sauce through a fine sieve into a heated sauceboat and season it with salt and pepper. Arrange 2 of the toasts on each of 6 dinner plates, top each toast with 1 of the quail, and serve the sauce with the quail. SMITHFIELD HAM 1 15 1/2-pound fully cooked smoked Smithfield ham or Tennessee ham 3 tablespoons margarine, room temperature 1 teaspoon ground nutmeg 1 pint pear juice Preheat oven to 350°F. Trim rind and excess fat from ham, leaving 1/4-inch-thick layer of fat. Place ham on roasting rack set in heavy large roasting pan. Spread margarine over ham. Sprinkle nutmeg over ham. Pour juice into pan. Bake ham until well glazed and dark brown, basting every 10 minutes with pan juices, about 11/2 hours. Let ham stand at least 20 minutes. Thinly slice ham, beginning at shank end and proceeding at angle toward thicker part of ham. Serve ham hot or at room temperature. Roast Chestnuts Pick them over carefully, taking only those that are firm and whose skins are a rich glowing brown. If they smell moldy, look blotchy, feel light, or have pin-holes, pass them by. Before roasting the chestnuts, make a cut in the round side of each, to keep them from exploding. Out in the country people still use terracotta vessels that resemble colanders to roast chestnuts over the coals, but if you are doing them over the stove you will want a chestnut-roasting pan, which looks like a skillet with holes punched in its bottom (if need be you can make a pan yourself, by purchasing a cheap skillet and punching holes through it with a thick nail). Put the chestnuts in the pan, sprinkle them with water, cover them, and set the pan over a medium flame. Shake the pan frequently and continue roasting until the skins are blackened and have pulled back from the meat where you cut into them; this should take 5 to 10 minutes (charring means you didn't shake the pan enough). Another technique is to place chestnuts, cut sides up, on a baking sheet. Roast at 400 degree F (hot oven) until tender, about 20 minutes. Insert fork through cut in shell to test tenderness. Wrap the hot chestnuts in an old towel, squeeze them hard to crush the skins, and let them sit wrapped for five minutes. Open the towel and enjoy: Cooked EggNog 6 lg. egg; beaten 2 c GFCF Milk 1/3 c Sugar or equivalent 4 tb light rum (optional) 4 tb bourbon (optional) 1 tsp. GFCF vanilla 1 c GFCF whipped topping + 2 tb Sugar 1 ground nutmeg In a large heavy saucepan mix eggs, milk, and 1/3 cup sugar. Cook and stir over medium heat till mixture coats a metal spoon. Remove from heat. Cool quickly by placing pan in a sink or bowl of ice water and stirring 1-2 minutes. Stir in run, bourbon, and vanilla. Chill 4-24 hours. At serving time, in a bowl whip topping and 2 tablespoons sugar till soft peaks from. transfer chilled egg mixture to a punch bowl. Fold in whipped topping mixture. Serve at once. Sprinkle each serving with nutmeg. Crown Roast of Pork 2 teaspoons dried thyme 2 teaspoons salt 1 tablespoons vegetable oil a 12 rib crown roast of fresh pork (about 6 3/4 pounds) Dirty Rice Stuffing 1/4 cup dry white wine or pear juice 1/4 cup GFCF milk 1/3 cup Creole mustard flat leafed parsley sprigs for garnish cherry tomatoes for garnish In a small bowl combine well the thyme, the salt, pepper to taste, and the oil and rub the mixture all over the pork, patted dry. Arrange the pork on an oiled round of heavy-duty foil slightly larger than the bottom of the pork in the middle of a lightly oiled shallow roasting pan and fill the center of the crown with some of the stuffing, mounding it. Roast the stuffed pork, the stuffing covered with another oiled round of foil, in a preheated 450 deg. F. oven for 20 minutes, reduce the heat to 325 deg. F., and roast the stuffed pork for 2 1/4 hours more, or until a meat thermometer registers 160 deg. F., or for 2 1/2 hours more, or until a meat thermometer registers 170 deg. F., for well-done meat. In a 2-quart shallow baking dish bake the remaining stuffing in the 325 deg. F. oven during the last 30 minutes of the pork's roasting time. Transfer the pork to a platter and let it stand for 15 minutes. While the pork is standing add the juice to the roasting pan, deglaze the pan over moderately high heat, scraping up the brown bits, and strain the mixture through a fine sieve into a small saucepan. Add 1/2 cup water and boil the mixture until it is reduced to about 2/3 cup. Add the milk, boil the mixture, stirring, until it is reduced to about 3/4 cup, and whisk in the mustard and salt and pepper to taste. Discard the foil from the stuffing, arrange the parsley and the tomatoes decoratively around the pork, and serve the pork with the mustard sauce and the remaining stuffing. Prime Rib Roast To ensure even cooking, roast must first be left at room temperature (about two hours) before being placed in the oven. 1 three-rib prime-rib roast, first cut, trimmed and tied 1 tablespoon freshly ground pepper 2 tablespoons coarse salt 3 short ribs, tied 1 ½ cups dry red wine or cranberry juice Place oven rack on lower level. Heat oven to 450 degrees. Rub roast all over with salt and pepper. Transfer to heavy 13-by-16-inch metal roasting pan. Arrange fat side up. Place short ribs in pan. (A nonstick pan will yield fewer cooked-on bits for flavorful juices.) Cook 20 minutes. Reduce oven to 325 degrees and continue cooking until instant-read thermometer inserted in thick end of roast (not touching a bone) reaches 115 degrees, about 1 hour and 25 minutes. If it hasn't, return to oven; check temperature at 10-minute intervals. Transfer roast to platter; set aside in warm spot for juices to collect. (As roast rests, temperature will increase about 10 degrees.) Do not tent, or crust will get soggy, Adjust oven to 425 degrees. Pour fat and all drippings out of pan into a fat separator, and set aside. Place roasting pan over medium-high heat. Pour red wine into pan; scrape bottom with wooden spoon, scooping up crispy bits to deglaze pan. Cook until reduced by half, 5 to 8 minutes. Place a fine sieve in medium heatproof bowl. Pour juices into strainer. Using wooden spoon, press down on solids to extract juices. Discard solids. Cover bowl tightly; keep warm by placing in barely simmering saucepan with 1 inch water. Roasted Turkey If you choose not to stuff your bird, you may wish to fill the cavity with a handful of chopped onions, carrots, and celery and a few sprigs of parsley, sage, or thyme. These aromatics will subtly perfume the meat and will also flavor the juices of the bird, making for a better gravy. Position a rack at the lowest level of the oven. Preheat the oven to 325°F. Remove the giblets and neck from, then rinse inside and out and pat dry: 1 turkey (10 to 25 pounds) To facilitate carving, you may wish to remove the wishbone. Generously rub the body and neck cavities and sprinkle the skin with Salt. If you wish to stuff the bird, prepare and have hot: Bread Stuffing. Loosely pack the body and neck cavities with the stuffing and close the vents. Perform a simple truss. Arrange the turkey breast side up on a rack set in a roasting pan. Brush the skin all over with: 3 to 6 tablespoons melted GFCF margarine or oil , depending on the size of the turkey. Basting every 30 minutes with additional melted margarine or oil or pan drippings, roast the turkey until an instant-read thermometer plunged into the thickest part of the thigh registers 175° to 180°F,10 to 12 minutes per pound if the bird is not stuffed, 12 to 15 minutes per pound if it is. To be safe to eat, the stuffing must register at least 160°F. If the bird is done but the stuffing is not, remove the stuffing from the bird and bake it in a oiled casserole while the bird stands. Remove the turkey to a platter and let stand for at least 20 minutes before carving. Sage Roasted Turkey 1/3 cup apple cider or unsweetened pear or apple juice 1/3 cup fruit jelly 1/4 cup GFCF margarine 1 seedless orange 1 12- to 14-pound fresh or frozen turkey, thawed if frozen 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Leaves from 1 bunch fresh sage 4 Firm pears cut in wedges Heat oven to 425 degrees F. In small saucepan over medium heat, stir apple cider, jelly, and margarine until jelly and margarine are melted and mixture is blended and smooth. Remove from heat. Grate peel from orange; set aside. Cut orange in half, squeezing juice from one half into mixture. Slice remaining half; set aside. Remove giblets and neck from turkey; set aside for other use. Rinse turkey under cold running water; drain well; pat thoroughly dry with paper towels. Rub turkey all over with reserved orange peel; sprinkle inside and out with salt and pepper. Gently loosen skin over entire turkey breast by inserting fingertips between skin and flesh. Arrange as many sage leaves as desired over flesh; pat skin back into place. Stuff neck and body cavities of turkey loosely with pear wedges, reserved orange slices, and remaining sage leaves, reserving a few for garnish; close both cavities with skewers. Tie legs together; tuck wings under body. Place turkey, breast side up, on rack in shallow roasting pan; brush all over with reserved cider mixture. Roast 15 minutes; reduce oven temperature to 325 degrees F. Roast 4 to 4 1/4 hours longer until breast skin is crisp and golden and juices run clear when thigh is pricked with fork, or until meat thermometer registers 180 degrees F.; baste bird every 20 minutes, first with remaining cider mixture, then with pan drippings. If turkey seems to be browning too quickly, cover loosely with foil. Remove turkey to platter, reserving drippings in pan for Gravy. Let turkey rest, covered lightly with foil, 20 minutes while you prepare gravy. Remove skewers and string from turkey to carve; serve turkey garnished with reserved sage leaves, and accompanied by gravy and cranberry sauce. Wild Turkey 1 (10-pound) turkey Salt and freshly ground black pepper to taste Several bay leaves 1 unpeeled head of garlic, split in half 2 cups hot water 3 tablespoons melted unsalted GFCF margarine Preheat the oven to 425 degrees. Season the turkey inside and out with the salt and pepper. Place several bay leaves and the garlic inside the body cavity. Place the turkey breast-side down on a rack in a roasting pan. Pour the water in the bottom of the pan and roast 30 minutes. Turn breast-side up, brush the melted margarine on the breast, reduce the heat to 350 degrees, and roast 1 to 11/2 hours more, or until the juices run clear when the thigh joint is pierced with a fork and the internal temperature in the thickest part of the meat reaches 165. If the water evaporates before the turkey has finished roasting, add more hot water, to keep the turkey moist. Allow it to stand 20 minutes before carving. Angela

CROCKPOT TURKEY BREAST 2 onions, sliced thinly 3-4 stalks celery, chopped 10-12 small baby carrots 2 T. garlic, chopped 1 4-6 pound turkey breast, partially thawed oil 1 T. rosemary 1 can chicken broth 1/2 cup white wine OR more broth poultry seasoning, seasoned salt, and pepper Oil the LARGE Crockpot. Place the onions, celery, carrots, and garlic on the bottom of the Crockpot. Put the turkey breast halves on top of the veggies. Combine the wine, chicken broth, and rosemary and pour over the turkey breast. Sprinkle poultry seasoning, seasoned salt, and pepper on the top. Cover and cook on LOW 4 1/2-5 hours or until turkey is tender. Remove the turkey from the Crockpot, strain the veggies keeping the turkey broth, and put the broth in quart jars. Discard the veggies. Put the turkey breast into the refrigerator until it has cooled and is easy to handle. (The turkey is easier to handle if it's been cooked and cooled the day before it's going to be used.) Remove the turkey from the bones and discard the bones. Place the turkey in a plastic zipper bag until ready to use. Turkey Vegetable Soup with Angel Hair Pasta 8 cups canned or homemade chicken or turkey broth 2 shallots, peeled and thinly sliced 2 carrots, peeled and minced 2 ribs celery, thinly sliced 1/2 ounce dried mushroom pieces, rehydrated (optional) 2 ounces dried GFCF pasta 1 cup finely chopped cooked turkey 3 tablespoons finely minced fresh parsley Freshly ground pepper to taste . Bring the broth to a simmer in a large saucepan over medium high heat. Add the shallots, carrots, celery, and mushrooms. Simmer, uncovered 15 to 20 minutes. Add the pasta and continue cooking 4 to 5 minutes. Stir in the turkey and parsley and cook a minute or two more. Season with pepper to taste. Serve hot. Note: To rehydrate dried mushrooms, cover with warm water and let stand 15 minutes. Rinse under additional water if necessary. Savory Indian Turkey Soup (Mulligatawny) A sweet and mild curry flavored Indian inspired soup. 3 tablespoons olive oil 1 medium onion, minced 2 carrots, peeled and diced 3 ribs celery, minced 1 Granny Smith apple, peeled and diced 1 large potato, peeled and diced 1 to 1-1/2 tablespoons best quality curry powder 6 to 7 cups turkey or chicken broth 1 can (14 ounces) diced tomatoes, undrained Salt to taste 1/2 cup GFCF 'cream' 1 1/2 cups cooked turkey, cut into 1/2 inch dice Heat oil over medium high heat in a medium size soup pot. Add onion, carrots, celery, apple, and potato and sauté until softened, 7 to 10 minutes. Stir in the curry powder; cook and stir a minute more. Stir in the broth and tomatoes; season with salt. Bring to a boil. Reduce heat, cover and simmer the soup, stirring occasionally, until vegetables are very tender, about 30 minutes. Puree the soup in a blender or food processor until smooth. Return it to the soup pot and stir in the cream and turkey. Heat over low heat until hot. Serve hot. I also serve chunky, without pureeing. Aromatic Rice 2 cups (12 oz.) basmati rice 1 cup fresh cilantro leaves 1/2 cup shredded coconut 1 small jalapeño pepper, seeded and minced 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1 tablespoon vegetable oil Salt to taste 2 1/2 cups hot water Rinse rice well under cold running water for three minutes (or according to package directions). Set aside briefly to drain. Combine the cilantro, coconut, jalapeño pepper, cinnamon, cloves, and vegetable oil in a blender to make a thick paste. Season with salt to taste. Stir the rice and herb paste together in a 2-quart microwave-safe casserole. Pour in the hot water and stir again. Cover and cook in microwave on high heat for 14 to 16 minutes, until most of the liquid is absorbed. Let stand, covered, for 5 minutes more. Uncover and fluff the rice with a fork; serve at once. (Note: microwave ovens vary and therefore cooking time may have to be adjusted slightly.) Cornbread Dressing (Plain) 2 batches cornbread 1 cup chopped onion 3 eggs, beaten 1 tablespoon rubbed sage (optional) 2 8 to 12 oz cans clear chicken broth 6 slices toasted GFCF white bread, torn into small pieces Make corn bread. When baked, let cool. When cool enough to handle, crumble into a large mixing bowl. Add eggs, onion, sage, bread, and salt and black pepper to taste. Pour chicken broth over all to make mixture "soupy". Pour into large, greased, baking dish, cover with foil, and bake at 350 F for 1 hour and 15 minutes, or until golden and firm. Serve with giblet or brown gravy. No, in the south we usually do not "stuff" the turkey. You may use this dressing to stuff it if you like. Just add broth until moistened. You may also add celery if you like it. Almost anything can be added to this recipe. Deviled Eggs 12 eggs Water Salt 1/4 cup GFCF Mayonnaise 1/2 teaspoon Prepared Mustard 2 teaspoons Sweet Pickle Relish or Chopped Green Olives (optional) Black Pepper Paprika (optional) Place eggs in non aluminum pot. Cover with cold water. Sprinkle 2-3 tablespoons salt over eggs. Bring to boil. Boil vigorously for 5 minutes. Immediately remove from heat, and cover. Let stand for 15-20 minutes.( Cooking this way prevents that green ring around the yolk ) After standing, place eggs in ice cold water. Let stand in cold water for 10-15 minutes, until cool enough handle. Cut each egg in half, length wise. Remove yolk, and place yolk into small bowl. Place egg white halves on serving plate. Mash yolks with fork. Add 1/4 cup mayonnaise, 1/2 teaspoon mustard, 2 teaspoons pickle relish or olives (optional) and salt and pepper to taste. Use pastry bag to pipe yolk mixture into egg white halves, or spoon into whites. Top with parsley sprig, or olive slice. Sprinkle with paprika, if desired. Giblet Gravy Giblets from the turkey (liver, heart, gizzard, neck) 3 cups clear chicken broth salt 2 hard boiled eggs rubbed sage (optional) arrowroot or corn starch to thicken the gravy Remove the giblets from the turkey, and boil in water, until done. (30 minutes) Cool giblets, and cut into small pieces. Chop the hard cooked eggs. Bring the chicken broth to a boil and add giblets, eggs, salt to taste, and 1/2 teaspoon sage. Mix 2 tablespoons arrowroot or cornstarch with 2/3 cup cold water. While gravy is boiling, gradually add cornstarch mixture, and stir. Thicken to desired consistency. Serve with cornbread dressing. NOTE: The juice from the cooked turkey may be substituted for the chicken broth. Or use a combination of both. Reduce salt according to the saltiness of the juice. BASIC BREAD STUFFING James Beard 1965 converted to be GFCF The rule for figuring out the proper amount of stuffing is easy to remember approximately 1 cup per pound of bird. This works very well unless you want stuffing for only one meal, in which case this quantity is excessive. So, starting from the maximum, reduce the among of stuffing to suit your needs. 1/2 pound (or more) margarine 1 cup finely chopped shallots, onions, or spring onions 8 cups (approximately) fresh GFCF bread crumbs, crusts and all 1 tablespoon fresh tarragon (or more to taste) or 2 teaspoons dried tarragon, moistened in a little white wine for 1 hour 1 cup finely chopped parsley 1 tablespoon salt, or to taste 1 1/2 teaspoons freshly ground black pepper Place the margarine, shallots or onions in a saucepan, and allow the margarine to melt over low heat. Do not sauté the shallots. Combine with the crumbs and other ingredients and toss lightly. Add more melted margarine if needed, and taste for seasoning. Stuff the bird lightly just before roasting. Herb Variations: Instead of tarragon you can use any of the following herbs to taste. (It is better not to mix herbs, except for the addition of parsley, but mix if you must.) 1. About 1 1/2 teaspoons dried thyme, soaked in a little white wine for an hour. 2. Sage. Use with discretion, or it smothers all other flavors. 3. Summer savory. This has a delicious flavor for turkey and is less known than most herbs. 4. Basil. The fresh is delicious and superb in the stuffing of a spitted bird. If fresh is not available, use about 2 teaspoons of dried basil, soaked in white wine beforehand. Another way to give the flavor of fresh basil to your dressing is by adding pesto,the Italian sauce normally used with pasta. Fortunately, it freezes rather well, so pesto can be made when fresh basil is in the market or in your herb garden and it is possible to have it with your Thanksgiving or Christmas bird. Add about 3 tablespoons of pesto or more to the basic bread stuffing. Additives for Basic Bread Stuffing: You will have to reduce the amount of crumbs, depending upon the quantity of additive. 1. 1 1/2 to 2 cups coarsely broken cooked chestnuts (These may be purchased in tins). 2. 1 cup or more toasted salted filberts. 3. 1 cup or more toasted almonds. 4. 1 cup or more salted pecan halves. 5. 1 1/2 to 2 cups toasted walnut halves. 6. 2 cups finely diced celery. This makes a delicious change in the basic stuffing and is also good in goose. 7. 1 1/2 cups of finely diced fennel bulb. Omit any other herb save parsley. 8. A head of finely shredded Boston lettuce. Added to the basic stuffing at the last minute, this is surprisingly good. You may find you need additional salt. 9. Giblets. Chop the gizzard and heart very fine; reserve the liver. Sauté the gizzard and heart with the onions just enough to color them, then mix with the rest of the ingredients. Use the liver in the sauce later. Sauté it lightly in butter and chop exceedingly fine before adding. Makes enough for a 10-pound bird. House & Garden November 1965 James A. Beard Note: I use less than half this amount of margarine and substitute broth to moisten. CHESTNUT STUFFING 6 cups torn bite-size pieces GFCF white bread 2 onions, chopped 4 ribs of celery, chopped 3 tablespoons minced fresh sage leaves or 1 tablespoon dried, crumbled 2 tablespoons minced fresh thyme leaves or 2 teaspoons dried, crumbled 1 tablespoon minced fresh rosemary leaves or 1 1/2 teaspoons dried, crumbled 1 tablespoon minced fresh savory leaves or 1 teaspoon dried, crumbled 1 stick (1/2 cup) unsalted margarine 1 pound fresh chestnuts, shelled and peeled, chopped coarse, or 3/4 pound vaccuum-packed whole chestnuts, chopped coarse (about 2 cups) 1/2 cup finely chopped fresh parsley leaves With a sharp knife cut an X on the round side of each chestnut. Spread the chestnuts in one layer in a jelly-roll pan, add 1/4 cup water, and bake the chestnuts in a preheated 450°F. oven for 10 minutes, or until the shells open. Remove the chestnuts, a handful at a time, and shell and peel them while they are still hot. Reheat the oven to 325°F. In a shallow baking pan arrange the bread pieces in one layer, bake them in the oven, stirring occasionally, for 10 to 15 minutes, or until they are golden, and transfer them to a large bowl. In a large skillet cook the onions, the celery, the sage, the thyme, the rosemary, and the savory in the margarine over moderately low heat, stirring, until the vegetables are softened, add the chestnuts, and cook the mixture, stirring, for 1 minute. Add the vegetable mixture to the bread pieces, tossing the mixture well, stir in the parsley and salt and pepper to taste, and let the stuffing cool completely. The stuffing may be made 1 day in advance and kept covered and chilled. (To prevent bacterial growth do not stuff turkey cavities in advance.) Makes enough to stuff a 12- to 14-pound turkey with extra to bake on the side. Makes about 10 cups CORN BREAD STUFFING Another James Beard 1965 1/4 pound (or more) GFCF maragrine 1 1/4 cups finely chopped onion 1 cup finely diced celery 1/2 cup chopped celery tops 1 1/2 teaspoons thyme 1 pound small link sausages or chipolatas, lightly browned 1 tablespoon salt or more, to taste 1 1/2 teaspoons freshly ground black pepper 6-8 cups coarse corn bread crumbs 3/4 cup Madeira (optional) Melt the margarine in a saucepan with the chopped onion. Add the celery, celery tops, and thyme. Sauté the sausages gently or broil them. Add the salt and pepper to the crumbs and mix with the onion-celery mixture, the sausages, and the Madeira. Add more melted margarine or some of the rendered sausage fat, if needed. Taste for seasonings. Stuff the turkey lightly. Again, I use much less margarine and moisten with fat-free broth. Variations: 1. Omit sausages and add 1 cup whole kernel corn and 1/2 cup finely chopped green chiles (or 1 cup, if you like the taste of chiles). Substitute 1/2 cup cognac for the Madeira. 2. Omit sausages. Sauté 1/2 pound sausage meat with the onions, breaking it up well. Add to the stuffing with 1 cup pecans. 3. Omit sausages. Add 1 1/2 cups finely shredded ham to the stuffing. Sauté the onions in ham fat instead of margarine. 4. Omit sausages. Add 2 cups crisp crumbled bacon to the stuffing. Sauté onions in bacon fat. 5. Omit sausages and celery. Add 2 cups coarsely chopped ham and 2 cups coarsely chopped roasted and salted toasted and salted filberts. 6. If you like oysters in a stuffing, add about 2 dozen oysters with their liquor. Holiday recipes extra early Angela

And me over here wildly waving my hands in the air - says us too! I swear to you that Efalex is marvelous. We ran out of it and could not afford to get anymore so I opted to buy a pure vitamin A from cod liver oil which was on sale because the store was not going to carry it anymore. Guess what? It was like they were not taking anything at all. Even my dh who has had a miraculous (and I don't use that word lightly) recovery from bi-polar disorders using Efalex was recovered in 3 days or returning to Efalex. I kid you not. Now I buy the big 120 capsule bottle now. The store has to special order it in, but it is sure worth it for us. Efalex is a combination of Evening Primrose and CLO. Brenda-Lee

Subject: recipes 10-19-99 Date: Sun, 17 Oct 1999 02:33:01 -0500 From: AngelaLowry <artangel@... To: "GFCFKids@onelist.com" <GFCFKids@onelist.com Italian Sautéed Broccoli 1 lb fresh broccoli 3 Tbs. (45 ml) extra virgin olive oil 2 cloves garlic, peeled and finely chopped 1 tsp. (5 ml) lemon juice Salt and freshly ground pepper to taste Cut the broccoli into individual florets and peel away any tough skin. Boil in enough salted water to cover until tender but firm. Drain. Heat the oil in a skillet over moderate heat and sauté the garlic until light brown. Add the broccoli and sauté for 5 minutes, stirring frequently. Season with the lemon juice, salt, and pepper. Pumpkin Pudding 250° oven 13x9x2 dish 8 eggs 3 c. sugar 2 sticks GFCF margarine, room temperature 1 c. GFCF 'cream' 1 16 oz. can pumpkin or cooked pumpkin 1 c. golden raisins 1 c. chopped pecans 1/2 c. sweet rice flour 1 7 oz. package angel flake coconut 1 tsp. cinnamon 1/2 tsp. salt 1/2 tsp. nutmeg 1/2 tsp. allspice 3 T. bourbon (optional) Whipped topping, Hip Whip (optional) Beat eggs by hand in mixing bowl. Beat in sugar, cream and pumpkin. In a separate bowl, combine raisins, pecans and flour. Stir raisin mixture into egg mixture. Stir in coconut, cinnamon, salt, nutmeg, allspice and bourbon. Pour into pan and bake until set, 1 1/2 to 2 hours. To serve, cut into squares and top with whipped topping. Easy Strawberry Pie Ingredients: 1 baked GFCF pie shell, or GFCF cookie crust 2 pints strawberries 1/4 cp. glycerin 3 tbs.. corn starch 1/4 cup water 1 envelope Knox gelatin Crush 1 pint strawberries and place in a saucepan. Add glycerin, water, gelatin and corn starch. Stir and bring to a boil. Boil 1 minute. While mixture cools, slice remaining pint of berries and place in pie shell. Pour cooked berries on top and refrigerate. Good served with a dollop of GFCF whipped topping. Mystery Chops Pork Chops (doesn't matter how many or how they are cut (e.g., boneless, center cut, etc.) GFCF Ketchup brown sugar slivered onion Place pork chops into a baking dish, apply ketchup to cover the top of the pork chop sparingly (I usually use a squeeze bottle and put two or three lines of the ketchup), sprinkle a little bit of brown sugar and put some slivered onion on as well. Cover with aluminum foil and bake 350 degrees for 1 hour. They come out so tender you can cut them with a butter knife. Blueberry Pie Filling 3/4 cup plus 2 tablespoons granulated sugar 1/4 cup plus 1 tablespoon Clearjel 1 cup cold water 3 1/2 teaspoons lemon juice 3 1/2 cups fresh blueberries --washed and drained The amounts given are for 1 quart of pie filling. The amounts can be multiplied by the number of quarts needed (up to 7 quarts at a time). Wash 1 quart jar. Keep hot until needed. Prepare lid as manufacturer directs. Combine sugar and Clearjel in a large pot, mixing well. Add water. Cook on medium-high heat, stirring constantly, until mixture thickens and begins to bubble. Add lemon juice and boil 1 minute, stirring constantly. Fold in berries. Ladle hot filling into 1 hot jar at a time, leaving 1/2-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars if making more than 1 quart. Process in a boiling-water canner for 30 minutes. Note: Frozen blueberries may be used. If they're sweetened, rinse off while fruit is frozen. Thaw and drain any juice that has accumulated. Measure drained fruit and use the juice in place of the water (adding enough water to measure 1 cup). HOT TAMALES 3 lb. ground meat 2 Tbs.. garlic powder 1/2 tsp. red pepper (cayenne) 1/2 tsp. black pepper 3 Tbs.. salt 1 c. corn meal 1 Tbs.. chili powder 1 small can tomato sauce 3 medium onions 1/2 c. water 3 tsp. cumin 1 small can tomato paste tamale papers or corn hush, dried Put onions, tomato sauce and water in blender. Put all ingredients in roast pan and mix well by hand. Take tablespoon at a time and roll in corn meal. Wrap in papers especially for hot tamales. (Wet papers first so they won't be stiff.) Put all the tamales in roast pan or turkey pan. Layer in opposite directions. Put 1 small can tomato paste and 1 ounce chili powder in pot of boiling water to dissolve, then pour over hot tamales to completely cover; simmer 2 hours with cover on. Pack tight in pot. Makes 150. You can freeze before or after cooking. Old Style TAMALES Batter: 2 1/2 c. corn meal 1/2 c. GFCF millet or tapioca flour 3 c. water 1/2 c. oil 1 Tbs.. sugar dash of garlic dash of salt pinch of sage Mix corn meal and flour together. Boil water, Crisco, sugar, garlic, salt and sage. Then add corn meal and flour mixture slowly into the boiling water. Filling: 3 lb. ground beef 1/2 c. chili powder 1 Tbs.. sugar garlic to taste pinch of sage 2 Tbs.. GFCF catsup 1/2 c. corn meal Mix together. Then cook in pot until the meat is brown. Remove from heat. Sauce: 1 c. water 1 Tbs.. sugar season to taste 1 Tbs.. Crisco Sauce: Mix together and put aside. Wet hulks or papers. Spread 1 T batter on husk, top with 1 T filling, roll and place in large roaster or deep baking pan with lid. Pack tamales tightly in pan, cover with sauce, simmer very low heat 2 hours. Oven Fried Chicken 6 chicken breasts -- boneless and skinless 1 cup GFCF corn flakes -- crushed 1/4 cup GFCF milk or mayo 1 teaspoon creole seasoning OR italian OR favorite herbal mix Preheat oven to 375F. Combine Creole seasoning and corn flake crumbs. Brush chicken with milk or mayo and roll chicken in crumb mixture. Place chicken in a baking dish and bake for 1 hour. NOTES : I shake the chicken in a zipper plastic bag. Coconut Rice Pudding with Tropical Fruits 2 c cooked medium-grain rice 3 c canned unsweetened coconut milk 3/4 cup plus 2 tbsp packed light brown sugar 4 large egg yolks 2 tbsp cornstarch 1 tbsp GFCF vanilla extract 2 c chopped ripe fruits, such as mango, papaya, banana, and raspberries, or any combination sweetened whipped topping for garnish In a heavy-bottomed medium saucepan, bring the rice & coconut milk to a simmer over medium heat. Reduce the heat to low & cook, stirring often, until the rice is very soft, about 10 minutes. Stir in the brown sugar until dissolved. In a medium bowl, whisk the egg yolks and cornstarch. Gradually whisk in about 1/2 cup of the hot rice mixture. Pour into the saucepan & cook, stirring constantly, until it comes to a simmer, then stir for 1 minute. Stir in the vanilla. Transfer to a medium bowl. Press a piece of plastic wrap directly onto the surface of the pudding. Using a small sharp knife, poke a few holes to act as vents in the plastic wrap. Cool the pudding to room temperature. Refrigerate until chilled, at least 4 hours to overnight. Spoon the rice pudding into large wine glasses, layering with the fruit. Top with a dollop of whipped topping & serve immediately. POTATO SOUP 4 large Potatoes -- diced 1 large onion -- diced 3 stalks celery -- cut up 1 large carrot -- diced 1/2 teaspoon salt 1 1/2 cup GFCF 'cream' = 1 1/4 cup GFCF milk + 1/2 cup potato flour 2 tablespoons GFCF margarine pepper to taste Place first 5 ingredients in a 4 quart saucepan. Cover with water and boil gentiy until carrots are soft. Do not drain - mash together so that you have a lumpy mush. Add cream, margarine and pepper. Fried Okra 1 1/2 cups sliced fresh okra, blanched and cooled or 1 (10-ounce) box frozen sliced okra 1 cup cornmeal 1/2 cup GFCF flour 1/2 teaspoon GFCF baking powder 1/2 teaspoon salt Pepper to taste (optional) oil for frying If using frozen okra, place in a colander and allow to thaw. Drain for 30 minutes before proceeding. In a shallow bowl, combine cornmeal, flour, salt and pepper. Gently roll okra in cornmeal, coating each piece. Set aside 1 hour to dry. This keeps the coating from falling off during frying. In a large skillet, heat 1/2 inch oil until hot. Add okra pieces in a single layer, cook and roll gently with a fork until browned on all sides. Drain on paper towels. 6 servings. Cabbage Rolls with Turkey Stuffing 1 head Savoy cabbage 1 pound ground turkey 1 egg 1 cup cooked brown rice 2 tablespoons turkey or chicken broth 1 teaspoon sage -- crumbled 1 teaspoon fresh parsley -- chopped salt black pepper 1/2 cup turkey or chicken stock 6 bacon slices Remove twelve large leaves of cabbage, cut out tough inner part of rib. Blanch each leaf one minute, until pliable. Combine ground turkey, rice, egg, stock, sage, and parsley. Add salt and pepper to taste. Divide turkey mixture into twelve parts, and form into four inch ovals. Place an oval at stem end of cabbage leaf, fold in sides, and roll up. Place roll in shallow baking dish. Continue until all twelve rolls are in one layer in baking dish. Pour 1/2 cup stock over all. Lay strips of bacon on top. Bake at 375 degrees for 30 minutes, basting twice, and turning oven temperature down to 350 if bacon browns too quickly. GOLDEN FESTIVAL RICE 2\1\2 cups shaken canned coconut milk diluted with 2\1\2 cups water 4 cups long-grained rice (Jasmine rice) Fried shallots 1 1\2 teaspoons ground turmeric 1 tablespoon minced fresh ginger Fresh banana leaves Or Ti leaves for serving (optional) 3 tablespoons minced fresh chives 1 tablespoon minced hot red chilli 1 fresh sprig rosemary Reserve the coconut milk for later use. Place the rice in a bowl and add cold water to cover. Stir vigorously with fingertips, than drain off the water. Repeat this procedure several times until the water runs almost clear. Set aside the fried shallots. Drain the rice and transfer to a saucepan. Add the coconut milk, turmeric and garlic and blend well. Place rosemary sprig into the center of the rice. Place over medium-high heat and bring to boil. Stir once, reduce the heat to very low, cover tightly and cook until the coconut milk is absorbed by the grains, about 15 minutes. Line a flat serving plate or flat basket with the banana leaf or ti leaves (if using). Discard the rosemary and spoon the rice onto the serving plate or basket to form a mound. Alternatively, spoon the rice into a buttered 2-quart mold or bowl, let set for ten minutes, then invert onto the serving plate or basket and carefully pull off the mold or bowl. Crown the rice with fried shallots, then shower with chives, serve minced chilli in side dish. Serve warm. El Hombre Eggs 1 Tomato, Sliced Thin 2 Tbsp. Oil 1 avocado, peeled, pitted and sliced 2 Corn Tortillas 2 Tbsp. GFCF margarine Juice of 1/2 Lime 4 Eggs 2 thin slices of Purple Onion Salt and Pepper 1/4 cup shredded Soymage Green Chile Salsa or favorite salsa Slice tomato and avocado. Squeeze lime juice over avocado. Slice onion. Grate Soymage. Set these ingredients out in a row near the stove along with the salsa, salt and pepper. Warm 2 oven-proof dishes in the oven. Heat oil in a 7 inch skillet, then using Kitchen tongs, cook tortillas, turning once, one at a time, until lightly brown and crisp. Remove to warmed plates. Pour out any remaining oil. Melt margarine in skillet and break eggs in skillet. Cook eggs to order, either fried or scramble them as you prefer. Place cooked eggs on tortillas, salt and pepper to taste and then add toppings of tomato, avocado, salsa, onion and soymage. Serve immediately. Fried Okra 1/2 Pound Okra (the smaller okra is more tender) -- Sliced 1/2 inch Thick Yellow Cornmeal, Enough To Coat Okra 1/4 Teaspoon Salt 1/4 Teaspoon Pepper 1/4 Teaspoon Garlic Powder, Optional 1/4 Teaspoon Onion Powder, Optional Bacon Grease Or Oil Or Shortening, Enough To Fry Okra In. Slice the okra into 1/2 inch thick pieces. Coat with cornmeal and spices. Heat oil, grease etc. in large skillet. Add the okra and fry like you would potatoes. Okra should be crunchy when finished but not burned!! Okra grows great out here in Oklahoma due to the high heat and humidity. Many of the older folks out here like to boil the smaller pieces of okra but if your not careful how long you cook it, it can become slimy. Some people use it to thicken soups and chowders and of course it is common in gumbo. Panforte 1/2 cup shredded coconut 2/3 cup hazelnuts, toasted, skinned, chopped 3/4 cup chopped blanched almonds 1 cup candied citrus peel 1/4 cup cocoa 1/2 cup GFCF flour 1/2 teaspoon cinnamon 2 teaspoons nutmeg 2/3 cup honey 1/2 cup sugar Extra sugar, to garnish Extra cinnamon, to garnish Mix together the coconut, hazelnuts, almonds, peel, cocoa, flour and spices. Gently heat the sugar and honey with a tablespoon of water until the sugar is dissolved. Remove from the heat and stir into the dry ingredients. Press firmly into a buttered dish and bake at 150 degrees C for 30-35 minutes. Sprinkle top with sugar and cinnamon. This also can be presented wrapped in cellophane. SUBSTITUTE BISQUICK 5 cups favorite bread style GFCF flour mixture 4 1/2 tb baking powder 2 Tbsp.sugar 2 1/2 tsp. salt 1 tsp. absorbic acid powder 1 cup solid shortening, i. e Crisco Sift dry ingredients together. Cut in shortening with pastry blender until it resembles crumbs. Store in freeze for up to six months. Use in Bisquick 'Impossible' style recipes but watch for too much leavening when adding to recipes. Angela

I just posted information on the GFCFkids list, but I'll repost here since both of the messages are appropriate: Vanilla: I have a spice catalog that I occasionally order from. They not only sell vanilla beans (3 varieties, actually), but they have a good selection of all kinds of other spices, including lots of varieties of hot pepper, peppercorns, curries, and cinnamons. They suggest just using the bean itself to flavor things- and give instructions. Go to www.penzeys.com or call 800-741-7787 and ask for a catalog. I can make absolutely no statements about the organic, gluten, casein, corn or soy status of any of this stuff, though. Flax: Fatty acid deficiencies are indeed tied to omega oils. Let me caution you about flax seed oil- it goes rancid very fast. In fact, this was commonly used in the Down syndrome protocol up until about 18 months ago, and it was dropped in favor of Efalex and DHA supplements, which do not go rancid so easily. Giving rancid oil is worse than no oil at all. I used to routinely get oil from the HFS, only to have it go rancid 3 days later with plenty of time left on the expiration date. And that was keeping it in the freezer!! If you really want to do flax oil, get flax seed and a coffee grinder, and grind them up yourself. Of course you need to keep the grinder squeaky clean or the oil that is left behind will contaminate your new grinds!! We use Efalex oil (mixed omegas) and DHA in our Down syndrome protocol. G Remember, amateurs built the ark. Professionals built the Titanic.

Hello listmates, any recipes out there for making homemade rice milk? I'd appreciate any ideas! Kathi

<<It is called Madagascar Bourbon Pure vanilla extract. According to the Miss Robens catalog, the vanilla is OK, as long as you're not avoiding corn. For the newbies, on the topic of Noah's Bread, I personally emailed the "creator" of this recipe not very long ago, to see if bread is possible with that recipe. She said no, that it is best used for roll/bun recipes, because it comes out entirely too soft & trying to make a loaf of bread with it will not work. :-( According to my Yeast Connection Cookbook - here's a tip for flaxseed oil and incorporating it into "a buttery spread that is quite pleasant to use." 1/4-1/2 cup flaxseed oil 1/2 cup butter, softened (GFCF in our case) In a small bowl combine the oil & butter with a whisk (I do believe I would use my mixer for this!) and refrigerate. Use as a spread or to season cooked vegetables. DO NOT COOK WITH THIS BETTER BUTTER. Heat destroys the effectiveness of those Omega-3 essential fatty acids. NOTE: Start by adding 1/4 cup of flaxseed oil to your butter. The next time make Better Butter with 1/3 cup of oil. Finally, use the 1/2 cup of oil. This gives you & your family a chance to get used to the flavor of the oil gradually. From a personal standpoint - I just got some last Friday and have been using it personally. Dr. Crook (Yeast Connection) stresses to get a "dark" bottle that is in the refrigerator section at the HFS, found mine with the acidophillus, near the vitamins, and get one with a date on the bottle, "preferably a store with rapid turnover and keep them refrigerated, since the oil tends to become rancid when they remain on the shelf at room temperature." I actually took it straight and other than it really being a sensory issue to swallow oil - I didn't really notice a taste...been putting it in my salad dressing since.

We use it in bread, buns and hot cereal. We often use a gel made from soaked flax to replace eggs in quick breads and pancakes. I understand from kirkman labs that the oils should not be heated over 300 degrees so be careful. Have you tried mixing it into something like a smoothie instead? BL

Chris I'm in Canada and we have a pepperoni stick here that is okay, but I think it is here in BC only. It is possible to find one. Just keep looking. BL

Subject: Recipes 10/7/99 Date: Fri, 08 Oct 1999 00:06:47 -0500 From: AngelaLowry <artangel@... To: "GFCFKids@onelist.com" <GFCFKids@onelist.com Ranch Dressing 15 GFCF crackers, rice crackers 2 C Dry minced parsley flakes 1/2 C Dry minced onion 2 T Dry dill weed 1/4 C Onion salt 1/4 C Garlic salt 1/4 C Onion powder 1/4 C Garlic powder Salad Dressing: 1 T Mix 1 C GFCF Mayonnaise 3/4 C GFCF milk 1/4 C GFCF sour cream Put crackers through blender on high speed until powdered. Add parsley, minced onions, and dill weed. Blend again until powdered. Dump into bowl. Stir in onion salt, garlic salt, onion powder, and garlic powder. Put into container with tight fitting lid. This mixture will keep up to about one year. Store dry mix at room temperature for 1 year. To use Combine mix,and all other ingredients. Store in refrigerator, use within 4 days. Very Ranchy. LAMB PATTIES 1 and 1/2 pounds ground lamb 2 tablespoons minced shallots 2 tablespoons minced garlic 2 tablespoons chopped mint 2 teaspoons herb seasoning mix 2 teaspoons ground cumin 1 teaspoon ground chili powder 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 egg 3 tablespoons olive oil In a mixing bowl, combine the lamb, shallots, garlic, mint, seasoning mix, cumin, chili powder, salt, pepper, and egg. Mix well. Form into 6 large patties. Fry over medium-high heat in olive oil. Drain and serve on GFCF buns the way you would hamburgers with your favorite condiments, or wrap in tortillas or flatbread like gyros. Stewed Chicken 4 Chicken boneless breast; halves, 2 ts Italian seasoning; 2 ts Garlic; chopped 16 oz Cn Italian stewed tomatoes; cut in bite sized pieces 4 oz Cn sliced mushrooms; 1 md Onion; sliced in rings Salt to taste Pepper to taste 1/2 Cup GFCF bread crumbs Place chicken in baking dish. Top with tomatoes and their juice, mushrooms, onions and seasonings. Cover tightly with foil and bake at 350 degrees for 1 hour or until chicken is done. Remove from oven and sprinkle with crumbs. Return to oven uncovered and toast crumbs. Butternut Soup Boats 3 small butternut squash about 1 1/2 pounds each 4 large leeks white portion only, sliced 1 teaspoon dried thyme 5 tablespoons GFCF or margarine 3 cups chicken broth 1 1/4 teaspoons salt 1/2 teaspoon pepper 1/2 cup GFCF sour cream Chopped chives or parsley Cut squash in half; remove and discard seeds. Place with cut side down in a oiled 13-in. x 9-in. x 2-in. baking pan. Add 1/4 in. of water to pan. Cover and bake at 375 for 40 minutes or until tender. Scoop out pulp, leaving about a 1/4-in. shell. Set shells and pulp aside. In a large saucepan, sauté leeks and thyme in margarine until tender. Add pulp, broth, salt and pepper; simmer for 20 minutes. Remove from the heat; cool slightly Puree in a blender; return to pan and heat through. Spoon into squash shells. Place sour cream in a heavy-duty resealable plastic bag; cut a small hole in the corner of the bag. Pipe a coil of sour cream over squash filling. Beginning at the center, use a toothpick to draw right angles across the piped lines about 1/2 in. apart. Sprinkle with chives. ACORN SQUASH BAKED with PINEAPPLE 3 acorn squash, halved 2 tablespoons dry sherry 2 tablespoons brown sugar 6 tablespoon GFCF margarine 1/2 cup crushed pineapple, drained well 1/4 teaspoon ground nutmeg 1 teaspoon salt Preheat oven to 425 degrees. Scoop out the squash seeds and fibers and discard please. Place squash on greased baking dish. Put 1 teaspoon each sherry, brown sugar and margarine in each half. Cover and bake for 30 minutes or until tender. Scoop out squash, leaving wall about 1/4 inch thick. Mash squash and combine with remaining 4 tablespoons margarine, pineapple, nutmeg and salt, mixing until well blended. Spoon back into shells and return to oven to bake for 15 minutes longer. Squash and Bean Chili Stew 2 tablespoons oil 1/4 cup chopped onion 1 clove garlic finely chopped 1 large red bell pepper cut into 2 × 1/2 inch strips 2 medium poblano or Anaheim chilis seeded and cut into 2 × 1/2-strips 1 jalapeño chili seeded and chopped 1 cup cubed Hubbard or acorn squash (1/2 pound) 2 14 1/2 ounce cans chicken broth 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon ground coriander 1 cup thinly sliced zucchini 1 cup thinly sliced yellow summer squash 1 15 1/4 ounce can whole kernel corn drained 1 15 ounce can pinto beans (15 to 16 ounce can) drained Heat oil in Dutch oven over medium heat. Cook onion and garlic in oil, stirring occasionally, until onion is tender. Stir in bell pepper and poblano and jalapeño chilis. Cook 15 minutes. Stir in Hubbard squash, broth, salt, pepper and coriander. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until squash is tender. Stir in remaining ingredients. Simmer uncovered about 10 minutes, stirring occasionally, until zucchini is tender. Chicken and Pasta Chowder 3 boneless skinless chicken breast halves, cut into bite-sized pieces 1 medium onion, chopped 2 garlic cloves, minced 2 (14 1/2-oz.) cans chicken or vegetable broth 1 teaspoon dried basil leaves 1/2 teaspoon salt 2 1/2 oz. (3/4 cup) uncooked GFCF rotini (spiral pasta) 1 (1-lb.) pkg. Green Giant Frozen Broccoli, Carrots and Cauliflower 4 cups GFCF milk 1/2 cup potato flour 1/2 medium red bell pepper, chopped Oil Dutch oven or large saucepan. Heat over medium heat until hot. Add chicken, onion and garlic; cook 4 to 6 minutes or until onion is tender, stirring occasionally. Stir in broth, basil and salt. Bring to a boil. Add rotini; cook over medium high heat for 4 minutes, stirring occasionally. Meanwhile, place frozen vegetables in colander or strainer; rinse with warm water until thawed. Drain well. In small bowl, combine 1 cup of the milk and flour; blend well. Stir vegetables, milk mixture, remaining 3 cups milk and bell pepper into rotini mixture. Bring just to a boil, stirring frequently. Reduce heat to medium; cook 3 to 5 minutes or until soup thickens and vegetables and pasta are tender, stirring occasionally. Pumpkin prep for beginners Pumpkin Puree Snap the stem off the pumpkin. Wash away any dirt or foreign matter from the outside. With a large chef's knife, cut the pumpkin into 6 or 8 wedges, depending on its size. The easiest way to remove the pith, seeds, and pulp is to use a filleting knife along the inside of the wedges. With a little practice, this will leave little or no scraping needed. Cut the wedges into half (through the pumpkin's "equator", so that you get two somewhat triangular pieces) and arrange them in a large roasting pan. Bake, uncovered, for about 1 hour at 325 ,and two more hours at 300. The meat should be tender all throughout, and not watery under the dry skin that forms. Remove from the oven (or turn off oven and leave the door cracked for ventilation) and let the pumpkin cool and continue to dry for a couple more hours. Remove the skin and any exceptionally dry or leathery parts, and puree thoroughly. Note that most of the dry surface of the meat is still sufficiently tender to be used, but probably not the stem corners. Because the pulp is so dry, it will take several minutes with the food processor, and a number of stirs and scrapes, before the pulp liquefies enough to turn over by itself and puree properly. Once it does this, a good minute or more of pureeing will result in a wonderfully smooth, pumpkin-y paste. This dry baking technique is derived from directions by Wolfgang Puck, who specifies 325 for 2 1/2 to 3 hours, and the use of a food mill (after scooping the meat away from the skin) rather than pureeing. I use the very small 'pie' pumpkins and freeze in freezer bags for recipes. Maple Pumpkin Pie 1 9 inch deep-dish or up to 11 inch but shallower GFCF pie crust 1 1/2 cups pumpkin puree 1/2 cup maple syrup 1 1/2 cup GFCF 'cream' 4 eggs 2 tablespoons sweet rice flour 1/4 teaspoon nutmeg 1/4 teaspoon ground ginger 1 teaspoon cinnamon The maple in this recipe is very subtle; the seasoning, and heavy custard, pretty much overpowers it. You may also find that this is not sweet enough; to sweeten it more, incorporate up to 1/2 cup sugar with the eggs. All in all, this is pretty close to traditional pumpkin pie flavor, with a hint of maple. Butternut Squash Pie 9 Inch GFCF Pie Crust 1 1/2 Cups Cooked Mashed Butternut Squash 1 Cup GFCF Milk 2/3 Cup Packed Light Brown Sugar 1/2 Cup GFCF "Cream" 2 Tbsp Sugar 1 Tbsp Melted Margarine 1 1/2 Tsp. Ground Cinnamon 1/2 Tsp. Ground Ginger 1/2 Tsp. Ground Nutmeg 1/4 Tsp. Ground Cloves 1/8 Tsp. Salt 3 Large eggs Prepare your favorite GFCF pie crust. Make a foil shield for the crust edges. Preheat oven to 425 degrees. Whisk all ingredients until blended. Pour mixture into the prepared pie shell. Place the foil shield around the crust edges to prevent overbrowning. Bake 40-45 minutes (knife inserted 1 inch from the edge comes out clean). Cool on a wire rack. Tex-Mex Tortilla Soup 6 Corn Tortillas cut into 1/8" strips 4 cups Chicken Broth 12 Tomatillos, husked and chopped 2 Garlic Cloves, chopped 1 small Onion, chopped 1 tsp. Chili Powder 3 fresh Anaheim Chilies, stemmed, seeded and chopped 1 large Tomato, chopped 1/4 cup chopped fresh Parsley 1 cup cooked Chicken Breast, skinned and shredded Salt and Pepper to taste Oil Combine the first 6 ingredients after tortillas, in a large saucepan and simmer until the vegetables are tender, about 20 minutes. Puree the soup mixture in a food processor or blender. Return it to the saucepan and add the chilies, tomatoes, parsley and chicken. Simmer for 15 minutes and season to taste. Place the tortilla strips on an ungreased baking pan and rub lightly with oil. Bake at 350 for 15 minutes, or until lightly browned. Ladle soup into bowls. Top with tortilla strips serve immediately. Winter Squash with Cranberries 4 cups cooked, mashed squash 2 eggs, beaten 1/3 cup melted margarine 1/4 cup granulated sugar 1-1/2 cups raw lingonberries or cranberries (halved if they are large) 1/2 teaspoon salt dash nutmeg Heat oven to 400 degrees. With egg beater whip squash with eggs and 3 tablespoons of the margarine. Stir in sugar, berries,& salt. Spoon into 2 quart casserole, top with remaining margarine, sprinkle with nutmeg. Bake, uncovered, 30 to 40 minutes. LEMON SORBET 1 c. granulated sugar 2 c. water 1 c. fresh lemon juice 2 medium egg whites Combine sugar and water in pan. Bring to a boil and let simmer for 10 minutes. Set aside to cool. Meanwhile, squeeze lemons and strain the juice. Add to cooled syrup. Pour into a sturdy plastic container or freezer tray, and freeze until mixture is mushy (about 3 hours). In a food processor fitted with a steel blade, or in a chilled bowl, beat the mixture until it is smooth. Freeze the mixture 3 hours more, or until it is frozen but not solid. Beat again. Beat the egg whites until they hold firm peaks; gradually add spoonfuls of the lemon ice, beating constantly. The mixture will blow up to a mass of white foam. Freeze in a large container until sorbet has the consistency of firm snow. Variations: Raspberry Sorbet: Follow the recipe for Lemon Sorbet using 3/4 cup sugar, 1/2 cup water, 1 1/2 cups raspberries and juice of 1/2 lemon. Boil the syrup 6 minutes instead of 10. Peach or Nectarine Sorbet: Follow recipe for Lemon Sorbet using 3/4 cup sugar, 1 cup water, 1 1/2 cups peeled and pureed fresh peaches or nectarines and juice of 1/2 lemon. Boil syrup for 6 minutes. ORANGE SORBET 3 oz. granulated sugar 1/2 pt. (275 ml.) water 2 level tsp. powdered gelatin 6 oz. can frozen orange juice concentrate 1 egg white Put the sugar and water into a pan and heat slowly until the sugar has dissolved. Allow this syrup to cool. Dissolve the gelatin into a little water and add with the undiluted orange juice to the sugar-syrup. Blend them together, then pour the liquid into a 1 pint (575 ml.) shallow, plastic lidded container. Put the sorbet in the freezer for half an hour or until barely firm. Turn into a bowl and mash down until there are no large pieces. Then fold in the stiffly whisked egg white. Return to the container; cover and return to the freezer until needed. Thaw the sorbet in the fridge for 30 minutes before eating in separate dishes. GREEN BEAN CAESAR 1 1/2 pounds fresh green beans 2 tablespoons vegetable oil 1 tablespoon lemon juice 1 tablespoon minced onion 1/4 teaspoon salt 1 clove garlic -- crushed 1/8 teaspoon pepper 4 tablespoons GFCF bread crumbs 1 tablespoon GFCF margarine-- melted Paprika Cut green beans into 1 inch pieces. Cook 5 minutes uncovered 10-15 minutes covered. Drain. Toss green beans, oil, juice, onion, salt, garlic and pepper together. Pour into ungreased 1 quart casserole dish. Mix bread crumbs and melted margarine. Sprinkle over beans. Sprinkle with paprika. Cook uncovered in 350 degree oven for 15-20 minutes Turkey Wrap 4 cups romaine lettuce, shredded 4 chopped green onions 2-3 Tbsp favorite GFCF salad dressing 4 8-inch flour tortillas 8 1-oz TURKEY sliced, minced or diced 8 marinated sun-dried tomatoes, drained fresh grated pepper to taste In medium bowl, combine lettuce, cheese, green onion and salad dressing. Arrange 1 cup mixture over each of the 4 tortillas. Top each with 2 T turkey, 2 sun-dried tomatoes and pepper to taste. Fold in bottom and top portions. Roll up from side to completely enclose filling. Colcannon Soup 2 T Margarine 2 Leeks, trimmed and chopped 4 c Diced cabbage 3 Baking potatoes, peeled and Diced 4 c Chicken stock 1 c GFCF Milk Salt and Pepper to taste 6 Green onions, sliced Heat margarine in a dutch oven. Add leeks; cook gently until just wilted. Add cabbage and combine well. Cook a few minutes. Add potatoes and stock. Bring to the boil. Simmer for 20 minutes,or until potatoes are very tender. With potato masher, gently mash some of the potatoes, so that the soup thickens. Stir in milk. Season with salt and pepper. Add green onions and cook 1 minute further. Simple Irish Colcannon 1 c Water 1 tb GFCF margarine 1/4 ts Salt 3 c Chopped cabbage 1/3 c GFCF milk 1 c Barbara's Instant mashed potato flakes 1 Green onion, finely chopped In a medium saucepan, combine water, margarine, and salt. Bring to boil. Stir in cabbage; return to a boil. Reduce heat, cover and simmer 4-6 minutes, or until cabbage is tender. Remove from heat; stir in milk and potato flakes with fork. Stir in onion. Cover and let stand 3 minutes. Tostados with Pork Ingredients: 1 pound lean ground pork 1 cup chopped onion 1 jar (8 ounces) salsa 1 teaspoon salt 1/2 teaspoon chili powder 1/4 cup ripe olives, sliced oil 4 corn or GFCF flour tortillas, 7-inch diameter 2-4 cups shredded lettuce 1 medium-size tomato, cut in thin wedges 1/2 cup GFCF sour cream - Additional salsa optional In skillet, lightly brown ground pork and onion. Add salsa, salt and chili powder; cover and cook over low heat 15 minutes or until pork is done and flavors blended. Stir in ripe olives. For each tostado place a heated tortilla on a plate. Top with layer of lettuce, then hot pork mixture (about 2/3 cup). Garnish with tomato wedges and dollop of sour cream. Serve with additional salsa, if desired. Angela

SPICY BEAN BURRITOS 3 tablespoons olive oil 4 cups black beans, soft and cooked 2 cups rice, cooked 3 green onions, well chopped 4 garlic cloves, well chopped 1 medium red pepper, well chopped 2 tomatoes 1 bunch spinach, cleaned and chopped 2 hot peppers, crushed 4 GFCF tortillas or flatbread salt and pepper to taste In a frying pan, add the olive oil; when hot, add the onions, garlic, and hot peppers. Cook until the onions are translucent. Add the spinach and cook until the spinach softens and begins to cook down into the mixture. Lower the heat and add the black beans. As the bean mixture is simmering, soften the tortillas. To soften a bunch of tortillas, Place them in a gallon size Zipper bag and microwave for 20-30 seconds. For just one or two, if you have a gas stove, simply rest the tortilla on the flame (be careful not to burn it) and turn it over. If you have an electric stove, place the tortilla in a frying pan and press on it with a paper towel so you don't burn your hand. Spin the tortilla in the pan, turning it over occasionally. When the tortilla is soft, place it on a plate and place the bean mixture, the rice, and the tomatoes into the center. Bring the sides together over the beans and fold the ends up. Turn the burrito over with the seam down and serve with salsa. .VEGETABLE STOCK If you don't own a pressure cooker, you really should consider buying one. It saves incredible amounts of time, makes things taste great, and is superior for maintaining the nutritional integrity of your food. You can also do this recipe in a stock pot or even a crockpot. 8 cups water 1/2 cup each of the following vegetables (feel free to change this mix to fit your taste): asparagus, broccoli, zucchini, celery, carrots, onions, garlic, leek, scallions, squash, turnips, potatoes, tomatoes, scallions, and mushrooms 2 medium onions 2 garlic cloves, finely chopped 3 large carrots, cut into thick slices 4 celery stalks, chopped 2 bay leaves thyme, oregano, basil, salt, and pepper to taste Before you begin this chopping marathon, place the water in the pressure cooker and begin boiling it. As you finish chopping each ingredient, add it to the water. This will shorten the process even further. When everything is in, bring the cooker to high pressure and cook for 10 minutes. Remove the lid when the pressure is down and pour the stock through a strainer into a large container. You can keep this in the refrigerator for about 3 days. Freeze in batches or in ice cube trays for single uses. Chili From Leftover Turkey 1 Leftover Cooked Turkey -- Deboned And Chopped 1 Can Rotel hot or mild to taste 1 Medium Onion -- Diced Garlic -- To Taste 1 Can Stewed or Diced Tomatoes -- Chopped 2 Tablespoons Chili Powder -- Or To Taste Add 1 can beans if desired. Mix all ingredients in a crockpot and heat on low all day. Leftover Spaghetti 1 Large Can Or Jar Of Favorite GFCF Spaghetti Sauce Or Homemade Spaghetti Sauce Leftover Hamburger Meat Or Leftover Meatloaf Heat sauce add hamburger or meatloaf. I usually make this after we have had taco's as a way to use up leftover onions, hamburger. It is also very good using leftover meatloaf. Leftover Stew Leftover Roast --Chopped Leftover Gravy From Roast Any Veggies From Previous Leftover Meals Garlic And Onion To Taste Barbara's Instant Mashed Potatoes Take leftover roast cut into small stew size pieces. Add all ingredients except mashed potatoes to crock pot or large sauce pot. Thicken to desired consistency with mashed potatoes. Dinner In A Pumpkin 1 Small to medium pumpkin 1 onion -- chopped 1 Cup GFCF milk 2 Tbs. vegetable oil 1 Can sliced water chestnuts -- (8 oz) drained 1 1/2 Lbs ground beef -- (1 1/2 to 2) 1 1/2 Cups cooked rice 2 Tbs. GFCF soy sauce 2 Tbs. brown sugar 1 T favorite seasoning mix Cut off top of pumpkin; clean out seeds and pulp. Paint on appropriate face on front of pumpkin with permanent marker or acrylic paint. In a large skillet, sauté' onion in oil until tender; add meat and brown. Drain drippings from skillet. Add soy sauce, brown sugar, seasoning and milk; simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into pumpkin shell. Replace pumpkin top and place entire pumpkin, with filling, on a baking sheet. Bake for 1 hour in 350 degree oven or until inside meat of pumpkins tender. Put pumpkin on a plate; remove top and serve. For your vegetable, scoop out cooked pumpkin and serve. CHICKEN STEW MEXICAN STYLE 2 pounds skinless, boneless chicken breasts, cut into 1 1/2 inch pieces 4 medium russet potatoes (about 1 1/2 pounds) peeled and shredded 1 (15 ounce) can mild salsa 1 (4 ounce) can diced green chilies 1 (1 1/4 ounce) package GFCF taco seasoning mix or 1-2 T homemade taco seasoning 1 (8 ounce) can tomato sauce 1 (16 ounce) package frozen cut young green beans, thawed, drained In a 3 1/2 quart electric slow cooker, mix together the chicken pieces and potatoes. In a medium bowl, stir together the salsa, chilies and taco seasoning mix. Pour over the chicken and potatoes and mix well; level the top. Pour the tomato sauce over all, spreading evenly; do not mix in. Cover and cook on the low heat setting 5 1/2 to 6 hours or until the chicken and potatoes are tender. Mix gently. Increase the heat setting to high. Stir in the green beans and cook, uncovered, on high 15 to 20 minutes or until the beans are crisp tender. Serve immediately. Hot Cornbread 3/4 cup yellow cornmeal 1/4 cup GFCF flour 2 tablespoons sugar 1 tablespoon GFCF baking powder 1/2 teaspoon salt 1 teaspoon dried thyme, crumbled 1/4 cup GFCF milk 2 teaspoons minced jalapeno or other hot chile, to taste 1 egg 3 tablespoons melted GFCF margarine or oil 2 tablespoons drained canned corn kernels Preheat the oven to 425 degrees. Oil an 8-inch square baking pan. Sift the dry ingredients into a large bowl. Add the thyme, milk, chile, egg, and margarine or oil and beat for 1 minute or stir until the mixture is smooth. Add the corn, stirring well to make sure that the pieces are well distributed throughout the batter. Pour the batter into the prepared pan, place it in the oven, and bake for 20 minutes, or until the top is lightly browned and a toothpick comes out clean when inserted into the middle. Serve hot. Hot Chicken Salad 6 chicken breasts --cooked and cut up 4 cups celery -- sliced 2 cups GFCF mayonnaise (may use half GFCF sour cream) 1 1/2 cups slivered almonds --toasted 1 teaspoon salt 3/4 pound sliced mushrooms --sautéed (optional) OR can Water Chestnuts drained 2 tablespoons grated onion (or sliced green onions) 2 tablespoons Sherry (Optional) 1/4 cup soymage crumbled potato chips Cook chicken and cut into bite sized pieces. Toast almonds in 350 degree oven for about 10 minutes. Sauté mushroom in about 2 tablespoons of olive oil or use water chestnuts. Mix all ingredients together and spread in 9 by 13 inch casserole and top with crumbled potato chips. Bake at 400 degrees for about 20 minutes or until hot and bubbly. Good dish to add tofu to, just sauté with mushrooms. Green Rice 1 1/2 cups uncooked rice 1 1/2 cups fresh parsley --chopped 5 green onions --thinly sliced 1 green bell pepper --cut in thin strips 3 eggs -- separated 1/2 cup grated soymage 1 1/2 cups GFCF milk 2 T GFCF margarine or olive oil (optional) salt and pepper to taste Cook rice. Mix all ingredients together gently, except egg whites. Beat egg whites stiffly and fold into rice mixture. Spoon into oiled 9 x 13 casserole. Bake at 350 degrees for 45 minutes. Green Bean Potato Dill Salad 2 pounds small red potatoes (5 cups sliced cooked) 1 1/2 pounds frozen cut OR fresh green beans -- broken Juice of one lemon or 2 limes 1/4 cup chopped onion 1 teaspoon salt 1 teaspoon dill (more if fresh dill weed used) 1 teaspoon sugar freshly ground pepper 3 hard boiled eggs --chopped 1 cup GFCF sour cream Cook potatoes, unpeeled, in water to cover until just tender; cook, peel and slice thinly into large bowl. Cook green beans until just tender; drain and cool quickly, add to potatoes. Combine juice, onion, salt, sugar, dill weed and pepper. Pour over potatoes and green beans and toss to evenly coat. Cover with plastic wrap and chill to blend flavors. Just before serving, gently fold in eggs and sour cream. Herbed Skillet Vegetables 2 tablespoons cornstarch 1 can (14 1/2 ounces) Health Valley Chicken Broth 1/2 teaspoon dried thyme leaves, crushed 1/8 teaspoon pepper 12 small new potatoes (about 1 1/4 pounds), cut into quarters 2 medium carrots, cut into 1-inch pieces (about 1 cup) 2 stalks celery, cut into 2-inch pieces (about 1 1/2 cups) In cup mix cornstarch and 1/4 cup broth until smooth. Set aside. In medium skillet mix remaining broth, thyme, pepper, potatoes, carrots and celery. Over medium-high heat, heat to a boil. Reduce heat to low. Cover and cook 20 minutes or until vegetables are tender. With slotted spoon, remove vegetables to serving dish. Stir reserved cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Serve over vegetables. Potato & Herb Bake 6 tablespoons GFCF margarine, melted, divided 1/2 teaspoon salt 6 tablespoons finely chopped onion, divided 1/4 teaspoon dried basil leaves 1/4 teaspoon dried thyme leaves 2 pounds potatoes, peeled, very thinly sliced, divided 1/4 teaspoon ground pepper Preheat oven to 425 degrees F. In small bowl combine seasonings. Place 2 Tbs. melted margarine in 10" non-stick skillet. (If handle is not ovenproof, wrap with foil.) Arrange a third of the potato slices in a circular pattern in skillet. Sprinkle with about 1/4 tsp. seasonings, 4 tsp. melted margarine and 2 Tbs. onion. Repeat layers twice. Cover tightly with foil; press layers down. Bake 20 minutes. Uncover; bake 20 minutes or until potatoes are tender. Remove from oven; press layers with a spatula. Let stand 10 minutes. Invert onto serving platter to unmold potatoes. Remove from skillet and serve. Georgia Creamed Chicken 3 pounds chicken, boneless breasts OR breasts and thigh meat 6 cups chicken stock 1 cup sherry (optional) 2 tablespoons GFCF margarine or oil 2 tablespoons GFCF flour 1 1/4 cups GFCF 'cream' 2 tablespoons chopped fresh parsley 1/8 teaspoon pepper 1 teaspoon grated onion 1/2 pounds mushrooms -- sliced, sautéed in 2 tablespoons GFCF margarine salt 2 cups fresh GFCF bread crumbs small bits of GFCF margarine Cook the chicken in stock until tender, about 40 minutes. Cool and cut into small pieces. Place the chicken in a bowl and cover with sherry. Let marinate for 1 hour, turning chicken frequently. Drain off sherry. Melt margarine or oil in a large skillet, add flour, and cook roux for 2 minutes over low heat. Remove from heat and slowly add cream, stirring constantly. Add the parsley, pepper, and grated onion. Cook, stirring until sauce thickens. Prepare mushrooms and add salt to taste. Add the mushrooms and the chicken to the sauce, and correct the seasoning. Let mixture cool, then chill it. Pour chilled mixture into a large, oiled ovenproof casserole, sprinkle with bread crumbs and dot with bits of butter. Bake in a 350 degree F oven for about 35 minutes, or until chicken is hot and crumbs are browned. If you don't use sherry, sprinkle chicken with papaya tenderizer and 1/2 cup stock. Be sure to save your pot of stock for another recipe. Custard Pie 1 9" or 10" GFCF pie crust 1 2/3 cups GFCF milk, coconut, rice, Darifree, almond etc. 2/3 cup sugar 5 eggs 1 teaspoon GFCF vanilla 1/4 teaspoon nutmeg Heat milk over high heat until hot, do not boil. Mix sugar, eggs, vanilla and nutmeg with wire whisk. Add milk and mix. Pour into crust. Bake at 350 degrees for 45 minutes or until firm. SMOKIN' RED BEANS AND RICE 3/4 cup red beans, soaked overnight 3 tablespoons vegetable oil 2 large garlic cloves, minced 3 celery ribs, sliced 1 large green bell pepper, diced 1 cup converted white rice 1 can (16 ounces) diced tomatoes 1 3/4 cups chicken stock or canned broth or vegetable stock 1 teaspoon dried thyme 1 dried chipotle chile, soaked to soften and minced salt and Tabasco sauce, to taste 4 large scallions, sliced 1/2 cup chopped fresh cilantro or parsley Heat the oil in the pressure cooker. Add the garlic, celery and bell pepper. Cook over medium-high heat until vegetables begin to soften, 3-4 minutes. Add the rice, drained beans, tomatoes with their liquid, stock or broth, thyme and chiptole chile. Cover and bring up to high pressure. Reduce heat to stabilize pressure and cook 10 minutes. Release pressure and add salt, Tabasco, scallions and cilantro. SPICY BLACK-EYES AND BEANS WITH RICE 1/3 cup black-eyed peas, soaked overnight 1/3 cup black beans, soaked overnight 8-10 ounces andouille sausage, diced 1 small onion, chopped 2 celery ribs, chopped 1 teaspoons dried thyme 2/3 cup converted white rice 1 can (10 ounces) diced tomatoes with chilies 2 1/2 cups water or vegetable stock salt and freshly ground pepper chopped fresh cilantro Put the sausage in the pressure cooker and cook over medium heat until it begins to brown and render some fat. Add the onion, celery and thyme. Cook uncovered until onions begins to soften, about 4 minutes. Add the drained peas and beans, the rice, tomatoes with their liquid and water or vegetable stock. Cover and bring up to high pressure. Reduce heat to stabilize pressure and cook 12 minutes. Release pressure by running cold water over the cover. Season with salt and pepper to taste and sprinkle with chopped cilantro. OVEN-FRIED PECAN CHICKEN BREASTS 1 1/2 cups herbed GFCF bread crumbs, just add 1 T french or italian seasoning to bread crumbs or bake with herbs 3/4 cup pecans, finely chopped 1/3 cup GFCF flour 6 skinned, boned chicken breast halves Whites from 3 large eggs, lightly beaten with a fork 3/4 tsp. salt oil Lightly coat with oil a wire rack large enough to hold chicken in 1 layer. Set rack in a jelly-roll or large roasting pan. Mix crumbs and pecans on a piece of wax paper. Spread flour on another piece of wax paper. Roll chicken in flour to coat, shaking off excess, then dip into egg white. Press in pecan mixture to coat well. Heat oven to 450 degrees F. LIghtly coat both sides of chicken with cooking spray, sprinkle with salt and place on prepared rack. Bake 20 minutes, turning once, until lightly browned, juicy and no longer pink at centers. SELTZER WATER WILL KEEP YOUR BATTER LIGHT This is a great trick. Using chilled seltzer water in a batter for fried foods will keep the batter from clinging to whatever you are frying. Instead, you come out with a crisp, almost paper-thin shell. It works especially well for vegetable and shrimp tempura. Add it to waffle or pancake batters instead of half of other liquids. Greek Spanakouzo (Spinach with Rice) 1 10 oz. package chopped spinach, thawed 1 medium onion, chopped 1/4 cup olive oil 1 8 oz. can tomato sauce 2 T. lemon juice salt and pepper to taste 1 1/2 cups water 1/2 cup long grain rice Sauté onion in olive oil in saucepan till tender. Add tomato sauce, lemon juice and water. Bring to boil. Add spinach, rice and season with salt and pepper. Cover and simmer 20 minutes or until rice is absorbed. ASIAN NOODLE SKILLET 1 1/2 cups broccoli florets 1 medium red bell pepper, cut into 2-inch long strips 2/3 cup celery, sliced diagonally 1 cup carrots, slices 1 small onion, sliced into thin wedges 1/2 tablespoon fresh ginger root, peeled and finely chopped 2 tablespoon vegetable oil 2 garlic cloves, pressed 1/8 teaspoon Tabasco pepper sauce 1 1/2 tablespoons light GFCF soy sauce 1 1/4 pounds boneless beef sirloin steak, cut to 1/4 in strips 1 package Thai or rice noodles 1 can broth 3/4 cup water 1 t Five Spice Powder Heat 1 tablespoon oil in a large skillet over medium-high heat. Add ginger root, garlic and vegetables to skillet; stir fry 5-6 minutes or until vegetables are crisp tender. Toss soy sauce with hot vegetables and set aside. Heat remaining oil in skillet over med high heat. Add beef, half at a time, and stir fry 1-2 minutes or until outside surface is no longer pink (do not overcook). Remove from skillet; keep warm. Add broth, Five Spice Powder and water, bring to a boil. Remove noodles break into pieces; stir into broth. Bring to a boil; reduce heat. Simmer 3 minutes or until noodles are tender and most of the liquid is absorbed. Return beef and add vegetables to skillet; heat through. Cocoa Fudge 2 cups sugar 1/2 cup cocoa 1/2 cup GFCF milk little salt 1 tsp. corn starch 1 tsp. GFCF vanilla 2 Tbs. GFCF stick margarine Cook to 238 deg. Remove from heat and cool. Add vanilla beat until the fudge is thick and surface begins to dull. Pour into pan oiled with margarine. When cold cut in squares. SPICY CHICKEN 2 tablespoons GFCF margarine 1 pound skinless, boneless chicken breasts, cut into 1 1/2-inch pieces 1 medium green pepper, chopped (about 3/4 cup) 1 medium onion, chopped ( about 1/2 cup) 1/2 teaspoon dried oregano leaves, crushed 1/2 teaspoon paprika 1/4 teaspoon black pepper 1/4 teaspoon ground red pepper (cayenne) 1 can (about 16 ounces) stewed tomatoes, cut up 1 can (10 3/4 ounces) creamed corn or garbanzo beans 1 cup cooked rice Fresh oregano sprigs for garnish In 10-inch skillet over medium-high heat, in 1 tablespoon hot margarine, cook half of the chicken until browned, stirring often. Remove; set aside. Repeat with remaining chicken. Reduce heat to medium. In same skillet, in remaining 1 tablespoon hot margarine, cook green pepper, onion, dried oregano, paprika, black pepper and red pepper until vegetables are tender-crisp, stirring often. Stir in tomatoes, corn or beans and rice. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover; cook 5 minutes or until chicken is no longer pink, stirring occasionally. Garnish with fresh oregano, if desired. Ranchero Grilled Salmon Steak with Roasted Corn-Black Bean Salsa 4 (6-oz) fresh Salmon steaks - Citrus Marinade 1/2 cup fresh orange juice 1/4 cup fresh lime juice 2 Tbsp olive oil 2 cloves garlic, crushed 1 serrano chile, seeded and minced 2 tsp grated lime zest 1/2 tsp salt 1/8 tsp coarsely ground black pepper - Roasted Corn-Black Bean Salsa 2 diced Roma tomatoes 1 15-oz can black beans, rinsed 1/3 cups minced green onions 1/3 cup cilantro 2 seeded minced serrano chilies 1/2 tsp each salt and chile powder 1/4 tsp ground black pepper Rinse salmon steaks and pat dry. In small bowl, whisk together orange juice, lme juice, oil, garlic, chile, lime zest, salt and pepper. Remove 1/3 cup marinade and reserve to add to Roasted corn Salsa. POur remainder of marindae over salmon in plastic bag; marinate in refrigerator while making salsa. Place salmon on oiled grill 4 inches from medium-hot coals. Grill about 5 minutes on each side, brushing with marinade from time to time. (Discard leftover marinade.) Salmon is done when meat flakes easily and is evenly colored. Serve with Roasted Corn-Black Bean Salsa. Roasted Corn-Black Bean Salsa: Roast 3 to 4 ears fresh corn on the cob (husks removed) on the barbecue until cooked and golden brown, 5 to 10 minutes. Cool. Slice kernels off cob and place in medium bowl. Mix Roma tomatoes; 1/3 cup minced green onions; 1/3 cup minced cilantro; 2 seeded and minced serrano chilies; 1/2 tsp. each salt and chili powder; 1/4 tsp. ground black pepper and 1/3 cup reserved citrus marinade. Stir gently. Riviera Salad 6 medium potatoes (about 2 lbs.) 1 cup prepared low calorie oil and vinegar dressing 3 cups assorted fresh vegetables (trimmed asparagus, green beans, snow peas), cooked crisp tender, drained, and cooled. 2 medium tomatoes, sliced 1 cup sliced mushrooms 1 bunch radishes, trimmed 2 cans (6 1/2 oz.. each) GFCF tuna in water, drained, rinsed, and flaked. - lettuce leaves - parsley sprigs In 2-quart saucepan cook potatoes, covered, in about 1 inch boiling water just until tender, about 30 minutes; drain. Slice hot potatoes 1/4 inch thick. In large bowl toss potatoes with half of the dressing. Cover and chill. To serve, arrange marinated potatoes, cooked vegetables, tomatoes, mushrooms, radishes, and tuna on lettuce-lined serving platter. Garnish with parsley. Pass remaining dressing separately. Baked Bean Medley 1 can pork and beans in tomato sauce -- 16 oz 1 can red kidney beans -- 15 1/2 oz, drained 1 can garbanzo beans -- 15oz, drained 1 can lima beans -- 8 1/2 oz, drained 1 finely chopped onion 1/2 cup light molasses 1/4 cup GFCF catsup 1 tablespoon Worcestershire sauce 1 tablespoon Prepared Mustard In casserole combine the pork and beans in tomato sauce, red kidney beans, garbanzo beans, and lima beans. Mix well. Stir in the onion, molasses, catsup, Worcestershire sauce, prepared mustard, and 1/4 teaspoon pepper. Bake, covered in a 375 degree oven for 45 minutes or till onion is tender. Garnish with onion rings and celery leaves, if desired. Quick Italian Style Beef Salad 1 lb. beef round tips, cut 1/8 to 1/4 inch thick 2 tsp. olive oil 1 1/4 tsp. Italian seasoning, divided 2 cloves garlic, minced 1 medium yellow or green bell pepper, cut into thin strips and halved 1 1/2 cups sliced mushrooms 1/2 tsp. salt 2 Tbs. red wine vinegar or lemon juice 1 1/2 cups cherry tomato halves 4 cups romaine lettuce leaves (2 inch pieces) - freshly ground black pepper, to taste Cut beef round tip steaks crosswise into 1 inch strips; cut each strip in half. Combine oil, 1 tsp. Italian seasoning and garlic; reserve half. Heat half the seasoned oil in heavy 12-inch nonstick frying pan over medium-high heat until hot. Add bell pepper and mushrooms to pan; stir-fry 2 to 3 minutes or until crisp tender. Remove and reserve. In same pan, stir-fry beef strips (1/2 at a time) in reserved oil 1 to 1 1/2 minutes. (Do not overcook). Remove meat; sprinkle with salt and reserve. Remove pan from heat; add vinegar, tomatoes and remaining 1/4 tsp. Italian seasoning to pan, stirring to combine. Return beef and vegetables to pan; stir just until combined. Spoon beef mixture and pan juiced over lettuce in large bowl. Toss and serve immediately. Sprinkle with freshly ground pepper. Honey-Orange-Mustard Grilled Roast 2 lbs Rib End Pork Roast 1/2 cup honey 2 tsp. dry mustard 1 tsp. ground ginger 1 cup orange juice Place roast in heavy resealable plastic bag. Combine orange juice, honey, mustard, and ginger. Pour over roast. Close bag and marinate in the refrigerator 2 or more hours, turning twice or more during marinating time. Grill roast over medium-hot coals, basting with marinade every 15 minutes. Cook with cover on grill for 1 to 1 1/2 hours or until meat thermometer tests 160 F. Allow to stand, covered, 15 minutes before slicing. Heat remaining marinade to boiling; serve with roast. Alternate for grilling: To bake roast in oven, place in a shallow roasting pan. Bake in 375 F oven, basting with marinade every 15 minutes. Cook for 1 1/2 hours or until meat thermometer tests 160 F. Allow to stand, covered, 15 minutes before slicing. Grilled Tenderloin with Garlic-Cilantro 1 1/2 pounds pork tenderloin 1/4 cup roasted garlic and oil (recipe follows) 1/2 cup olive oil 1/4 bunch fresh cilantro, chopped 3 tablespoons lime juice - Freshly ground pepper - Cashew Rice (recipe follows) - Garlic-Cilantro (recipe follows) Cut tenderloins crosswise into 1-inch pieces, flatten slightly. Combine next five ingredients; marinate pork in mixture four hours, refrigerated. Remove pork from marinade; panbroil in heavy skillet over medium-high heat 2-3 minutes per side. Serve atop Cashew Rice; top each serving with 1 teaspoon of Garlic-Cilantro. Roasted Garlic: Place 12 peeled garlic cloves in small baking dish. Cover with olive oil. Bake at 350 degrees F. for 45 minutes, until garlic is soft. Cashew Rice: To hot cooked rice, stir in 1 teaspoon grated ginger, sautéed green onion and garlic, and 1/2 cup cashews. Garlic-Cilantro: Process together 1 cup extra virgin olive oil, 1/4 cup fresh cilantro and 2 tablespoons EACH roasted garlic and lime juice. Blend until emulsified. Italian Sausage w/Pasta & Vegetables 1 pkg. Italian Sausage 1 TBL. Olive Oil 1 pkg. frozen mixed vegetables (we prefer the broccoli, cauliflower, carrot mix) 1 sm. can tomato sauce 1 medium onion, chopped (not diced) 1 bell pepper, chopped 1 pkg. GFCF pasta 1/4 C water 1/2 t. garlic powder 1/4 t. basil 1/4 t. oregano 1/2 t. salt black pepper to taste In skillet, completely cook Italian Sausage in olive oil while pasta is cooking. Remove from skillet and set aside. Bring 6 cups water to boil, add pasta and cook to al dente. Drain quickly leaving a little water to contain steam, add frozen vegetables to pasta and replace lid (do this as fast as possible to reserve steam to tenderize vegetables). Using pan drippings, sauté onion and bell pepper until crisp tender, add tomato sauce and 1/4 cup water, garlic powder, basil, oregano, salt & pepper. Add sausage & simmer for 5 minutes to combine flavors and reheat the sausage. The sauce will be thin, which we prefer. For a thicker sauce you can use tomato paste. Serve the sauce over the pasta and vegetables with the sausage. Chicken Bundles with Vietnamese Dipping Sauce Makes 12 bundles, which will serve 4 to 6 as an appetizer. 1/2 lb. boneless, skinless chicken breasts 6 dried Chinese black mushrooms 1 large or 2 small heads Boston lettuce 1 Tbs. oil 2 cloves garlic, minced 2 scallions, minced 1-2 jalapeno chilies, minced (for a milder dish, seed the chilies before mincing.) 2 stalks celery, very finely diced 1/2 cup water chestnuts, very finely diced 1 cup mung bean sprouts 1 Tbs. finely chopped dry roasted peanuts, cashews, sesame seeds,or almonds (optional) salt and freshly ground black pepper 1 bunch fresh mint or cilantro, washed and stemmed Vietnamese Dipping Sauce (see below) For the Wok Sauce 3 Tbs. fresh lime juice 2 Tbs fish sauce or GFCF soy sauce 4 tsp. honey, or to taste 2 tsp. cornstarch Wash and dry the chicken breasts and trim off any fat. Chop the chicken breast as finely as possible with a cleaver. Soak the mushrooms in hot water to cover for 30 minutes. Drain, stem, and finely chop the mushrooms. (Save the soaking liquid for later use in soups.) Peel 12 large whole leaves off the head of lettuce. (Save any remaining lettuce for salads.) Arrange the leaves around the outside of a large platter. Combine the ingredients for the wok sauce in a mixing bowl and stir until the cornstarch is dissolved. Heat a non stick wok or frying pan over high heat. Swirl in the oil. Add the garlic, scallions, and chilies and stir-fry until fragrant but not brown, about 15 seconds. Add the chicken, celery, water chestnuts, and black mushrooms and stir-fry until cooked, about 2 minutes. Stir the wok sauce to redissolve the cornstarch and add it to the chicken mixture with the bean sprouts. Stir-fry for 1 minute, or until the bean sprouts are tender but not soft. Remove the wok from the heat and stir in the nuts, if desired. Add salt and pepper to taste, and stir in the mint or cilantro leaves. Transfer the chicken mixture to a serving bowl and place it in the center of the platter with the lettuce leaves. ( You can serve it hot or at room temperature.) To serve, have each guest place a heaping spoonful of chicken mixture in a lettuce leaf and fold it up like a taco or burrito. Provide each guest with a small bowl of the dipping sauce. VIETNAMESE DIPPING SAUCE 1/4 cup warm water 3 Tbs. fresh lime juice 3 Tbs. fish sauce or GFCF soy sauce 1 Tbs. honey 1/2 carrot, shredded as finely as possible Makes about 1 cup. Combine the ingredients in a mixing bowl and stir to dissolve the honey. Divide the sauce among 4 tiny bowls for serving. Venison Parmesan 1 lb. venison round steak (1/2" thick) 1/8 tsp. pepper 1/2 tsp. salt 1/2 c. dry GFCF bread crumbs 1/2 c. grated soymage 'Parmesan' 1/2 tsp. oregano 1 8 oz. can tomato sauce 1/3 c. salad oil 3 T. water 1 egg 1/8 tsp. paprika Cut meat into 4 serving pieces. Pound until 1/4" thick. Stir together bread crumbs, soymage, salt, pepper and paprika. Beat egg slightly. Dip meat into egg, then crumb mixture, coating both sides. Heat oil in large skillet. Brown meat on both sides. Reduce heat; add water, cover and simmer 30-40 minutes or until meat is tender. (May add small amount of water if necessary.) Remove meat; keep warm. Pour tomato sauce and oregano in skillet and stir. Heat to boiling and pour over meat. Venison Curry 2 c. cubed cooked venison 1/2 c.GFCF margarine or oil 3 onions, diced 1 c. green apples, diced 3 T. GFCF flour 1 T. curry 1 T. turmeric 1 tsp. coriander 1/2 tsp. cumin 1 bay leaf 2 c. beef stock or broth Pinch nutmeg Salt, pepper to taste Sauté onions and apples in margarine or oil till soft. Add all spices and continue cooking. Add flour and mix till you get a paste. Cook till mixture gets slightly browned. Add beef stock to mixture. Stir till your mixture gets smooth and thickens slightly. Simmer 15 minutes. Add cooked meat to mixture. Serve on Rice Pilaf. Mexican Chicken 3lb chicken 3 cups chicken stock 1 teaspoon salt 1 red pepper 1 teaspoon paprika 1/2 cup black olives 2 T GFCF margarine 1 cup peas 1 teaspoon saffron 1 cup long grain rice 1/2 cup oil Cut chicken into serving size pieces. Season chicken with salt and paprika. Heat oil, sauté chicken pieces until brown. Remove chicken from pan, drain off oil. Melt margarine in pan, add saffron and washed, uncooked rice. Cook a few minutes, stirring. Add stock, cover, simmer 10 minutes. Return chicken to pan, add chopped red pepper. Cover, simmer 30 to 35 minutes or until chicken is tender. ORIENTAL CHICKEN SKILLET 1 tablespoon sesame oil 4 skinless, boneless chicken breast halves (about 1 pound) 1 cup GFCF milk 1 package (9 ounces) frozen cut green beans 2 large green onions, cut into 1-inch pieces (about 1/2 cup) 1/3 cup stock or broth 1 tablespoon GFCFsoy sauce 1/4 teaspoon ground ginger 4 cups hot cooked rice Fresh plum slices and green onion curls for garnish In 10-inch skillet over medium-high heat, in hot oil, cook chicken 10 minutes or until browned on both sides. Remove; set aside. Pour off fat. In same skillet, combine milk, green beans, onion pieces, broth, soy sauce and ginger. Heat to boiling. Return chicken to skillet. Reduce heat to low. Cover; cook 10 minutes or until chicken is no longer pink and green beans are tender, stirring occasionally. Serve with rice. Garnish with plum slices and green onion curl, if desired. ORANGE-GLAZED CHICKEN 1 tablespoon GFCF margarine 6 skinless, boneless chicken breast halves (about 1 1/2 pounds) 2 tablespoons cornstarch 1 can (14 1/2 ounces) Broth 1/2 cup sweet orange marmalade or other fruit spread 1 teaspoon lemon juice 6 cups hot cooked rice Fresh thyme sprigs, orange slices chopped, toasted pecans for garnish In 10-inch skillet over medium-high heat, in hot margarine, cook half of he chicken 10 minutes or until browned on both sides. Remove; set aside. Repeat with remaining chicken. In small bowl, stir together cornstarch, broth, marmalade and lemon juice until smooth. Add to skillet. Cook until mixture boils and thickens, stirring constantly. Return chicken to skillet. Reduce heat to low. Cook, uncovered, 5 minutes or until chicken is no longer pink, stirring occasionally. Serve with rice. Garnish with thyme, orange slices and pecans, if desired. WHITE BEAN and TUNA SALAD 2 cups navy beans, soaked overnight 5 cup of water 1/3 cup olive oil 2 tablespoons lime juice 2 tablespoons fresh lemon juice 3/4 teaspoon dried tarragon 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 4 scallions, thinly sliced 1 small tomato, seeded and diced 1 can (6 ounces) GFCF tuna, drained and flaked 2 tablespoons minced fresh parsley Put the drained beans in the pressure cooker and add 5 cups fresh water. Cover and bring up to high pressure. Reduce heat to stabilize pressure and cook 5 minutes. Release pressure by running cold water over the cover. Drain beans thoroughly and transfer to a mixing bowl. Add the oil, juices, tarragon, salt and pepper while beans are warm; toss lightly and let cool. Add scallions, tomato, tuna and parsley; toss to mix. Serve warm or at room temperature. CURRIED CHICKEN, HAM and RICE 1 1/2 cups converted white rice 3 1/2 cups boiling water 1 onion, quartered and thinly sliced 2 1/2 teaspoons Madras curry powder 1 teaspoon ground cumin 1/4 teaspoon turmeric 1/8 teaspoon cayenne 1/4 teaspoon salt 1/4 teaspoon garlic powder 1 pound chicken breast tenders, cut into thin strips 1 cup chopped cooked ham 1 1/2 cups frozen peas, partially thawed In a 4-5 quart electric slow cooker, mix together all the ingredients except the ham and peas. Cover and cook on the high heat setting 1 hour. Reduce the heat setting to low and cook, covered 2 1/2 to 3 hours longer or until the rice is tender but no mushy and the chicken is cooked through. Stir in the ham and peas; cover and let stand 10 minutes to heat through. Corn fritters 2 large cans of creamed corn (2 cups) 1 medium onion diced GFCF flour (depending on the type of corn you use depends on how much flour) 2 eggs salt & pepper to taste salsa or chili sauce In large bowl mix creamed corn, diced onion, 2 eggs together until well blended add enough flour to make a pancake like texture. Add salt & Pepper to taste. Fry in a large skillet just like a small pancake in oil. Brown well on both sides or until inside is done. It is better to cook on a medium heat as you need to cook the inside well. Serve hot with chili or salsa sauce and your favorite meat. These are also very good cold. Angela

Chris, post the regular waffle cone recipe and I'll try to see what subs would work with it. As of the latest posting in GFCFdiet.com, Hormel pepperoni is OK. Angela

I use flax seed in many recipes, just add a tablespoon or two to any baking recipe, cookies, muffins, pancakes, waffles. I use a ground flaxseed and keep it in the freezer. You can also boil whole flaxseed, blender it and then blend it into a recipe, then you can use whole flaxseed. Flaxseed oil should be used on food and not cooked with heat, it doesn't have much taste and you can dribble it on vegs or meat, or mix into ketchup. Angela

hi everyone: i am looking into trying to modify a recipe for waffle cones. any ideas, has anyone tried this. also, has anyone come up with a gluten, casein free pepperoni? would love to know, thanks, chris

Recipes needed using flax seed/flax seed oil. I am trying to increase the Omega 3's in my son's diet and I heard flax seed is a good way to do it. Currently, we have marine plus gel caps which I squeeze the oil out of and rub on his back. I was told by our DAN doc that it would be absorbed into his system. But he is like a greased pig with all the oil on his back. Poor thing, smells like a fish too. Any help would be appreciated. JoDee

is just rice milk powder or rice flour. Angela

In a message dated 05/28/2000 9:18:14 PM Central Daylight Time, suniz@... writes: How do you use the slippery elm in the mix?? Elaine

I tried a conventional recipe for gfcf bread in my bread machine and almost burnt the house down! Oh my, what a smell! I am desparate!!!!! I hope someone has something! We are new to gfcf cooking and my son (autistic and 5 yrs old ) hasnt had bread for a week!-Diane (Travis'mom)

Just wanted to add some information to those who have kids with rice allergies, like mine. I substituted Garfava flour (Authentic Foods) for the rice flour in Noah's bread recipe the other day. Made rolls instead of bread, so I can't say how the bread would be, but the rolls were great! I just plopped them onto the cookie sheet, so I'll have to try the bag method to see if I can make him hamburger and hot dog rolls. Just thought I'd share. Pam

I have a question about vanilla. I know vanilla powder is available. But couldn't we all just make our own? Isn't vodka made of potatoes? If it is, that might make it safe to make your own vanilla. Simply put 2 or 3 vanilla beans into a quart bottle and fill with vodka. Let steep 2 weeks. Voila! Vanilla! You could also try this, if you allow your kids to have sugar: place a vanilla bean in a clean pint jar. Cover completely with granulated sugar. cover tightly. Let sit 2 weeks. You now have Vanilla flavored Sugar. I found this in a cookbook when I was checking out a recipe that called for vanilla sugar. You can get vanilla beans, if you look hard enough. Some bigger grocery stores carry them in the gormet section. Some healthfood stores carry them, or will order them. My local farmers' market has a "Spice Guy" there every few weeks, and he sells them for $2 each--best price I've seen. Good luck! colleen

Have any of you seen or heard of Gifts of Nature? They are a Gluten-Free company that specializes in flour mixes that closely (so they say) resemble wheat flour in taste and texture. I haven't tried any of their products yet, but they were featured in Taste of Home magazine, a publication that I do respect. Their prices are about average, shipping is high. The more you order, the less obscene the S&H becomes. Trouble is, they figure shipping by the pound, whereas most companies generalize S&H costs. They do look like a pretty good company. I ordered their catalog (little more than a glorified brochure). They appear to be very small and are in the process of moving the company to a bigger facility. The company is run by gluten-intolerant women. I fully intend to try their flour blends. Find them on the web: www.giftsofnature.net Maybe we can actually get some decent breads out of their mixes. Good luck to you all... colleen

Brenda, thanks for the tip on the vanilla. So if it says: water, alcohol,corn syrup and vanilla bean extractives, then I'm going to assume it's ok? Not likely. The alcohol extraction is probably from a grain alcohol source (ie rye whiskey). Try to use one without alcohol on the label. There is a question of how little exposure to a grain product is still likely to cause a reaction (alcohol like vinegars goes through a refining which should removed almost all of the traces of the grain's protein) but the jury is still out and I personally am not taking any chances.) What do I look for in Baking Powder? Here are the ingredients for Magic(Brand Name) Baking Powder: Corn Starch, monocalcium phosphate, sodium bicarbonate. The less ingredients the better. Baking powder should basically be a mix of baking powder and cream of tartar. and at the risk of asking to many questions- when a recipe calls for GF flour, does that mean any GF flour? Yes, although I don't usually use the GF flours individually as I think they taste better in a blend. What blend I use varies by what I am making. In some cases, if a person is using GF flours because of food allergies, not autism, they have no choice but to use individual flours on a rotation basis but fortunately, we are not in the boat yet. have noticed that some of the recipes call for GF flour, and then in another recipe it calls for GF flour mix. Bette's mix is one but you could mix whatever one's work for you and which you like the taste of. Some people do not like the taste of soy flour but it does rise better compared to other GF flours and a small component of it in your mix will make your mix a little more "like" wheat flour in it's rise and texture. Others cannot stand the other legume flours (chickpea, lentil, green pea, etc.) because of their strong taste. We tend to use corn flour, potato flour, tapioca starch and a touch of arrowroot in our blend. Our kids find the rice flour too gritty and we eat alot of rice anyway so I don't like to overload with rice components. HTH Brenda-Lee

Hi! I'm Colleen. I am the mother of a 5 year old son, Gene, dx PDD/NOS. I am new to the GFCF lists, and new to the Diet. I have not completely eliminated all the offending foods from my son's diet, but we are well on our way. I am of course, a little overwhelmed by all the information available, which is why I am turning to you. I have received my catalogs for GFCF foods, and I know where all the websites are. But I still have some questions. Please email me directly at ckk13@... . Question 1: I recently heard that Autistic kids should not have any apple products. Is this true? Almost all juices you can buy contain a great deal of apples juice. Question 2: A mom who is using the diet told me she allows her child to have butter, since it is all fat. I had read that ghee is OK, but doesn't butter contain some milk solids? After all, it is made by agitating heavy cream until it solidifies. I'm sure I have more questions, but right now, I really can't think of them. I just want to say that I'm happy to have found the lists, and I appreciate any help you all can offer. I want you to know that I am very openminded and will take all suggestions seriously. I would love to hear about your successes with your children. Thanks for your time. Colleen

In a message dated 5/26/00 4:45:04 AM Pacific Daylight Time, GFCFrecipes@egroups.com writes: << That is the biggest concern with frozen vegetables. We use frozen peas regularly. Are there brands you know are okay... or ones that we should avoid?! I hadn't thought about that! Thanks, Jane

Do you have access to slippery elm there in Saudi? Slippery Elm works well as a binder measure for measure with guar and xanthan gum. You could also substitute any other binder you might have and which is safe for you - ie egg, banana, flaxseed gel, agar agar, or clear gelatin. You can still make the bread without these ingredients but it will be more crumbly. BL

Hi Listmates. Living in Saudi Arabia makes ingredients difficult to get. I have found chick pea flour, rice flour, corn flour, tapioca and brown rice to make flour, but no guar gum or xanthan gum. Does anyone have a recipe for any kind of bread that I can make