Gluten Free Recipes

Greek Cumin Sausage 1 1/2 pounds fat-trimmed leg of lamb -- ground or beef round 2 slices GFCF bread 1/2 cup water 2 cloves garlic -- chopped 2 teaspoons salt 1/2 teaspoon freshly ground pepper dash Tabasco sauce 1 teaspoon cumin seed 1 egg or 2 egg whites Have meat well trimmed of fat before grinding. Soak bread in water and squeeze out moisture. Combine meat and bread with remaining ingredients and toss lightly. Shape into 12 patties or sausage-shaped oblongs. To cook, barbeque over hot coals or broil about 3 or 4 inches from heat source until well browned. Or pan-fry, in a nonstick skillet, with no fat added. May be served with eggs, or topped with tomato sauce. Italian Veal Sausage 2 pounds fat-trimmed ground veal shoulder 2 teaspoons salt 2 cloves garlic -- minced 2 teaspoons paprika 2 teaspoons thyme 2 bay leaves -- crumbled 1 teaspoon anise seed -- or fennel seeds 1/4 teaspoon black pepper 1/4 teaspoon cayenne pepper -- or more, to taste 1/2 cup Chianti Have the meat trimmed of fat and ground, or grind it yourself. Combine with remaining ingredients and mix lightly. Gently shape into 16 patties. Wrap and freeze, if desire. Broil or barbeque for 2 minutes on each side (3 minutes, if frozen) MALLOW-GRAHAM BARS 2 tablespoons GFCF margarine 3 cups JET-PUFFED Marshmallows 1 1/2 cup GFCF Graham Crackers, coarsely chopped (recipe in archives) 1/2 cup seedless raisins 1/2 cup nuts, coarsely chopped OR 1/2 cup nut butter Melt margarine in large saucepan over low heat. Addb marshmallows and stir until melted. Remove from heat; stir in crackers pieces, raisins and nuts. Spread mixture into greased 8 x 8 x 2-inch baking pan. Cool 1 hour or until firm. Cut into 2 x 1-inch bars. Store in airtight container. Makes 32 bars Angela