Gluten Free Recipes

Aromatic White Sauce 2 cups GFCF milk 1/4 small sliced onion or chopped onion 5 black peppercorns -- crushed 4 fresh parsley sprigs 1 bay leaf Several fresh thyme sprigs or a pinch of dried thyme 1 tablespoon GFCF margarine 1 tablespoon GFCF flour 1 pinch salt fresh nutmeg -- to taste--grated In small saucepan, combine milk, onion, peppercorns, parsley, bay leaf and thyme. Slowly heat over medium-low heat, stirring occasionally, until warmed. Meanwhile, in medium saucepan, melt margarine over medium heat. Stir in flour and cook, stirring, for 1 minute. Whisk in warm milk mixture and pinch of salt and bring to simmer. Reduce heat to low and cook, whisking occasionally, until thickened, about 25 minutes. Add more salt if needed and nutmeg. Strain through a fine-meshed sieve before using. Good with meat, vegs and pasta or rice. MAKES 2 CUPS CURRIED CHICKEN SPREAD Makes 1-1/2 cups 1 cup boneless chicken breast, cooked 2 tablespoons chopped green onion 1/4 cup chopped celery 1 teaspoon curry powder 2 tablespoons GFCF sour cream 2 tablespoons GFCF mayonnaise 1/4 teaspoon salt 1 teaspoon lemon juice 2 tablespoons toasted almonds (optional) Dice chicken finely. Add all other ingredients and mix well. If desired, blend in food processor for smooth paste, but in this case leave out almonds and add them after blending. Chill well. French Steak Sausage 2 pounds fat-trimmed ground bottom round steak 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper -- optional 2 teaspoons dried sage 1 teaspoon dried savory 1/2 teaspoon ground nutmeg 1/2 cup crushed ice 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). Can be made in food processor. Angela