RECIPES FROM 2009 FEAST...
GREEN ENCHILADA PIE
1LB. GROUND MEAT (CHUCK)
1 CLOVE GARLIC
½ MED. ONION
2 C. GRATED CHEESE
1 HOMEMADE CREAM OF CHICKEN SOUP
1 SM CARNATION MILK (5OZ)
1 (14OZ) SWANSON CHICKEN BROTH)
3TSPS. CHICKEN BOUILLON GRANULES WYLER’S)
THICKEN WITH ARGO CORN STARCH TO CONSISTENCY OF GRAVY
1 (7OZ) CAN OF CHOPPED GREEN CHILES-EL PASO OR 2 (4.5OZ) CANS
12 YELLOW CORN TORTILLAS
8 X 13 PAN SPRAYED WITH ALL NATURAL PAM
BROWN MEAT SLOWLY. SEASON WITH SALT, PEPPER AND GARLIC. ADD CHOPPED ONION AND COOK UNTIL SOFT. ADD CHOPPED CHILES. ADD SOUP AND LET SIMMER 15 TO 20 MIN. DIP TORTILLAS IN HOT WATER UNTIL SOFT. PUT TOGETHER IN 3 LAYERS-TORTILLAS, MEAT MIXTURE AND GRATED CHEESE-ENDING WITH CHEESE ON TIP. HEAT IN 350 DEGREE OVEN FOR 10-15 MIN OR UNTIL CHEESE IS MELTED.
APPLE SALAD
2 STALKS CELERY (DICED)
2 DELICIOUS APPLES (DICED)
1 C. CHOPPED WALNUTS
DRESSING
MIRACLE WHIP
A LITTLE MILK
SUGAR TO TASTE
CURRY MANGO RICE
2 CUPS RICE
2 CUPS MANGO-PEELED, SEEDED AND CHOPPED ( OR FROZEN MANGOS)
1 ONION (CHOPPED)
2 CLOVES CRUSHED GARLIC
2 TEASPOONS MINCED FRESH GINGER ROOT
1 TABLESPOON CURRY POWDER
1 PINCH RED PEPPER FLAKES
1 TEASPOON THYME
3 TABLESPOONS BROWN SUGAR
1 CUP WATER
2 CUPS CHICKEN BROTH
2 TABLESPOONS LIME JUICE
½ (14OX) COCONUT MILK
IN A LARGE BOWL, STIR TOGETHER RICE, MANGO, ONION, GARLIC, AND GINGER. SEASON WITH CURRY, RED PEPPER FLAKES, SALT, THYME AND BROWN SUGAR. STIR IN WATER, BROTH AND LIME JUICE. POUR INTO A CASSEROLE DISH. THEN POUR COCONUT MILK OVER THE TOP COVER WITH ALUMINUM FOIL.
BAKE IN PREHEATED OVEN (400 DEGREES) FOR 1 HOUR. REMOVE FIL AND COOK10-15 MINUTES MORE. GREAT WITH GRILLED /SAUTEED SHRIMP OR CHICKEN BREASTS.
SANTA FE CHICKEN
PREHEAT OVEN 425 IN A ROASTING PAN
1TBSP EXTRA VIRGIN OLIVE OIL
1 “ SM ITALIAN EGGPLANT CUT INTO 1 INCH CUBES
1 “ LG RED OR YELLOW BELL PEPPER CUT INTO 1 IN STRIPS
3 CUPS PORTOBELLO MUSHROOMS CUT INTO ½ IN SLICES
2 “ SMALL ZUCCHINI
6 CLOVES GARLIC MINCED
8-12 OZ GF RICE FETTUCINI OR ROTINI PASTA
¼ CUP BUTTER
1 CAN EVAPORATED MILK
½ CUP FRESHLY GRATED PARMESAN CHEESE
1/3 CUP SNIPPED FRESH CILANTRO
1 COOKED SKI NLESS, BONELESS CHICKEN BREASTS, 1 IN STRIPS
1 CAN BLACK BEANS, RINSED AND DRAINED
1 TBSP FRESHLY SQUEEZED LIME JUICE
¾ CUP SHREDDED MONTEREY JACK CHEESE
- MEASURE OIL INTO ROASTIN PAN. ADD VEGETABLES AND GARLIC AND TOS TO COAT. ROAST IN PREHEADED OVEN TURNING ONCE FOR 10-15 MINUTES OR UNTIL TENDER. DO NOT OVERCOOK. SET ASIDE TO COOL.
- I A LARGE POT OF BOILING WATER, COOK PASTA ACCORDING TO PACKAGE DIRECTIONSAIN BUT DO NOT RINSE.
- IN A LARGE SAUCEPAN, COMBINE PASTA, BUTTER, EVAPORATD MILK, PARMESAN CHEESE, AND CILANTRO. COOK OVER MEDIUM HEAT, STIRRING CONSTANTLY, UNTIL HOT AND BUBBLY. ADD ROASTED VEGETABLES, CHICKEN, BLACK BEANS AND LIME JUICE. HEAT UNTIL STAMING.
- SPOON INTO LARGE SERVING BOWL AND TOP WITH CHEESE.
BEAN SOUP
1 ½ XUP MIXED BEANS
1 STALK CELERY CHOPPED
¼ TO ½ SMALL YELLOW ONION DICED
1CLOVE MINCED GARLIC
ROAST BEEF DICED (ALREADY COOKED) OR BOIL STEW MEAT UNTIL TENDER IN SEPARATE POT
SEASONING TO TASTE
WASH BEANS AND SOAK IN 2 QUARTS WATER OVERNIGHT. DRAIN SOAKED AND PREPARED BEANS. TO BEANS ADD 1 QT WATER AND 1 QT BEEF BROTH. SIMMER BEANS, CELERY, ONION, AND GARLIC 2-3 HOURS IN BEET BROTH, WATER AND SEASONING. ADD CHOPPED ROAST BEEF OR BOILED STEW MEAT AND COOK 1 MORE HOUR. ENJOY WITH SALAD AND BREAD OF CHOICE.
EASY GLUTEN DAIRY EGG FREE COBBLER
OVEN 350
SMALL BAG OF FROZEN FRUIT OR APPROXIMATELY 1 AND ½ CUPS TO 2 CUPS FRESH CUT UP FRUIT OF CHOICE
PLACE FRUIT IN 1 QT SAUCE PAN AND ADD ½ CUP SUGAR COVER FRUIT WITH WATER AND BRING TO BOIL ON STOVETOP.
BOIL 5-8 MINUTES. DO NOT OVER COOK FRUIT!!
POUR INTO UNGREASED BAKING DISH
WHILE FRUIT MIX IS COOLING, MIX THE FOLLOWING IN A CLEAN BOWL:
¾ CUP ENERG RICE MIX OR BISCUIT MIX OF YOUR CHOICE
¼ TO ½ CUP SUGAR
1-3 TABLESPOONS OF POTATO FLOUR (NOT POTATO STARCH FLOUR)
ADD MILK, ALMOND MILK, RICE MILK OR SOYMILK UNTIL DOUGH IS A SLIGHTLY WET BISCUIT CONSISTENCY.
SPOON ONTO PREPARED FRUIT EVENLY. TOP THESE PILES OF DOUGH WITH TEASPOONS OF BUTTER, MARGARINE OR SOY SUBSTITUTE. BAKE IN PREHEATED OVEN UNTIL BROWN AND DOUGH SPRINGS BACK. USUALLY ABOUT 30-35 MINUTES. DO NOT DRY OUT THE FRUIT! TOP WITH WHIP CREAM, ICE CREAM OR SOY ICE CREAM AND ENJOY.
TACO SKILLET
1 LB. GRD. TURKEY
1 CAN TOMATO SAUCE
1/3 CUP MILK
½ CUP SALSA
½ CUP WATER
6 CORN TORTILLIAS CUT UP INTO SMALL PIECES
½ CUP SHREDDED CHEESE
COOK MEAT, DRAIN, STIR IN SAUCE, MILK, SALSA AND WATER. COOK 5 MIN. AND TOP WITH CHEESE
LASAGNA
10 OZ NOODLES
1 LB GROUND TURKEY
1 LB COTTAGE CHEESE
OREGANO
1 LB MOZZ. CHEESE
2 TSP MINCED GARLIC
1 JAR OF MARINARA SAUCE
BOIL NOODLES, BROWN MEAT.
PLACE NOODLES ON BOTOM OF 9 X 13 DISH. LAYER MEAT, CHEESE, COTTAGE CHEESE AND SAUCE AND THEN REPEAT, TOP AGAIN WITH MOZZ CHEESE.
GFCF GERMAN APPLE PANCAKES
4TBSP COCONUT OIL
1 ½ C. GRANNY SMITH APPLES, PEELED AND GRATED
2TBSP BROWN SUGAR
6 EGGS
1 C. BROWN RICE FLOUR
1 TSP XANTHAN GUM
1 C. RICE MILK
1 TSP VANILLA
1 TBSP SUGAR
½ TSP CINNAMON
½ TSP SEA SALT
POWDERED SUGAR FOR DUSTING
PREHEAT OVEN TO 385. MELT COCONUT OIL IN A 9 X 13 BAKING DISH. REMOVE AND ADD APPLES TO BOTTOM OF DISH AND SPRINKLE WITH BROWN SUGAR.
ADD EGGS TO MIXING BOWL, BEAT UNTIL FLFFY. ADD RICE MILK, RICE FLOUR, XANTHAN GUM, VANILLA, SUGAR, CINNAMON AND SALT, MIX WELL. POUR BATTER OVER APPLES.
BAKE IN OVEN FOR 15 TO 20 MINUTES. GENEROUSLY DUST EACH SERVING WITH POWDERED SUGAR AND TOP WITH MAPLE SYRUP.
CRANBERRY BUBBLE SLICE
180G WHITE EATING CHOCOLATE, MELTED
¾ C PUFFED RICE
½ C DESICATED COCONUT (FLAKED, DRIED, UNSWEETENED IS BEST)
½ C DRIED CRANBERRIES
¼ C UNSALTED PISTACHIOS, CHOPPED COARSELY
GREASE LOAF PAN AND LINE WITH BAKING PAPER-EXTEND OUT OF PAN
COMBINE ALL INGREDIENTS IN MEDIUM BOWL
SPOON INTO PAN AND REFRIDGERATE UNTIL SET
CUT INTO SLICES OR BITES
ZUCCHINI, OLIVE AND TOMATO POLENTA
2 C WATER
2 C GF STOCK
1 C POLENTA
1 LG ZUCCHINI, GRATED COARSELY
½ C. COARESLY CHOPPED SEEDED BLACK OLIVES (SM CAN CHOPPED)
1/3 C FINELY GRATED PARMESAN CHEESE
¼ C SEMI-DRIED TOMATOES IN OIL, DRAINED, CHOP FINELY
2 TBSP OILIVE OIL
BRING WTER AND STOCK TO BOIL, GRADUALLY STIR IN POLENTA SIMMER10 MINUTES UNTIL THICKENS. STIR IN ZUCCHINI, OLIVES, CHEESE AND TOMATOES. SPREAD INTO SQUARE PAN OILED AND LINED WITH BAKING PAPER REFRIGERATE ABOUT 1 HOUR OR UNTIL FIRM SLICE AND FRY IN OIL.
GEORGIAN GREEN BEANS
2 LB FRESH OR FROZEN GREEN BEANS,
1 TBSP OLIVE OIL
1 LG RED ONION, SLICED
2 CLOVES GARLIC, MINCED
1 ½ TSP RED WINE VINEGAR
3 TBSP CHICKEN BROTH
SALT AND PEPPER TO TASTE
3 TBSP FINELY CHOPPED CILANTRO
CRUSHED RED PEPPER
BRING A LG POT OF LIGHTLY SALTED WATER TO BOIL. PLACE GREEN BEANS IN THE WATHER, AND COOK ABOUT 3 MINUTES. REMOVE FROM HEAT, AND DRAIN IN A COLANDER. PLACE UNDER COLD WATER UNTIL NOT LONGER HOT. DRAIN, AND PAT DRY.
MELT 1 TBSP BUTTER IN A MEDIU M SKILLET OVER MEDIUM HEAT. STIR IN THE ONION AND GARLIC, AND SAUTE UNTIL ONION IS TENDER. MELT REAMINING BUTTER IN THE SKILLET, AND MIX IN THE GREEN BEANS. STIR IN THE VINEGAR AND BROTH. SEASON WITH SALT AND PEPPER. MIX IN CILANTRO. COVER, REDUCE HEAT, AND SIMMER 15 MINUTES, OR UNTIL GREEN BEANS ARE TENDER.
GLUTEN FREE TWINKIES!!!
DRY INGREDIENTS:
1 ¼ CUP WHIT RICE FLOUR
1 CUP CORNSTARCH
¼ CUP SWEET RICE FLOUR
½ TSP XANTHAN GUM
½ TSP SALT
1 ½ TSP BAKING POWDER
WHISK TOGETHER IN MEDIUM BOWL, SET ASIDE.
WET INGREDIENTS:
¾ CUP (1 ½ STICKS BUTTER), SOFTENED
1 ¾ CUP SUGAR
3 LG EGGS
2 EGG YOLKS
¾ CUP MILK
2 TSP VANILLA EXTRACT
PREHEAT OVEN TO 350. IN BOWL OF YOUR MIXER, CREAM BUTTER AND SUGAR. ADD EGGS, ONE AT A TIME, BLENDING AFTER EACH EGG. ADD HALF OF DRY INGREDIENTS, BLEND. ADD MILK AND VANILLA. BLEND, THEN ADD REST OF DRY INGREDIENTS, BLEND TILL SMOOTH.
POUR INTO GREASED CRÈME CANOE PAN (OR CUPCAKE PAN), FILLING ½ WAY FULL. BAKE 20 MINUTES OR UNTIL DONE IN CENTER. COOL IN PAN ABOUT FIVE MINUTES THEN TURN ONTO RACK TO FINISH COOLING COMPLETELY. MAKES 24 TWINKIES.
FILLING:
2 TSP VERY HOT WATER
¼ TSP SALT, STIR INTO HOT WATER
2 CUPS MARSHMELLOW CREAM 7OZ JAR
½ CUP VEGETABLE SHORTENING 1/3 CUP POWDERED SUGAR 1 TSP VANILLA
CREAM SHORTENING TILL FLUFFY, THEN ADD REMAINING INGREDIENTS AND WHIP ON HIGH SPEED TILL FLUFFY. USE A PASTRY BAG WITH A WRITING TIP TO FILL TWINKIES.
CHOCOLATE COCONUT CUPCAKES WITH CHOCOLATE FROSTING
2 CUPS SUGAR
1 ¾ CUP GLUTEN FREE FLOUR BLEND
¾ CUP COCOA
1 ½ TSP BAKING POWDER
1 ½ TSP BAKING SODA
1 TSP SALT 2 EGGS OR FLAX MEAL GEL
1 ½ CUPS COCONUT MILK
½ CUP VEGETABLE OIL
2 TSP VANILLA EXTRACT
½ CUP BOILING WATER
PREHEAT OVEN TO 350. COMBINE DRY INGREDIENTS IN MIXING BOWL. SLOWLY ADD FLAX GEL OR EGGS, MILK, OIL AND VANILLA EXTRACT. MIX ON MEDIUM FOR 2TO 3 MINUTES THEN SLOWLY ADD HOT WATER AND MIX FOR ANOTHER MINUTE. YOU CAN LINE OR GREASE YOUR CUPCAKE PAN, RECIPE MAKES 24 CUPCAKES. BAKE 25 TO 30 MINUTES.
FOR FROSTING:
½ CUP BUTTER FLAVORED CRISCO
2/3 CUP COCOA
3 CUPS POWDERED SUGAR
1 TBSP VANILLA EXTRACT 1/3 CUP COCONUT MILK
1 TBSP FRESH GRATED GINGER
CREAM SHORTENING (OR BUTTE), ADD THE REST OF INGREDIENTS AND SHIP TILL CREAMY. IF SEEMS TOO STIFF, ADD WATER TILL DESIRED CONSISTANCY.
CREAM CHEESE PASTRY
2 ¼ cups feather light Mix
1 rounded tsp xanthan gum
½ tsp salt
1 tsp suger4 ounces cream cheese
1/3 cup margarine
½ cup butter flavor Crisco
1 egg, cold
1tbsp vinegar
4 tbsp ice water
In a medium bowl, blend the flour mix, xanthan gum, salt and sugar. Cut in the cream cheese, margarine, and Crisco until coarse crumbs form. In a small bowl, beat the egg and vinegar. Add the ice water.
Stir the wet ingredients into the dry ingredients with a fork and keep adding liquid until the dough forms a ball. Work the dough a little with your hands to obtain a smooth texture. Cover and refrigerate for about 30 minutes before rolling out.
Divide the ball in half and roll on a sweet rice flour-covered board or on waxed paper or plastic wrap. Use as much of the sweet rice flour as needed to work easily. Place in a pie tin. If using plastic wrap for easier handling, remove it to the pie tin and invert the dough into the pan. Do not stretch while fitting it in. Bake as directed for the filling. For a baked crust, prick the pastry with a fork on the sides and bottom. Bake in a pre-heated 450 oven for 10-12 minutes or until slightly browned. Cool before filling. Makes enough pastry for a 2-crust 9in pie or 2 pastry shells.
RECIPES FROM 2008 FEAST...
GREEN ENCHILADA PIE
1 lb gr. Meat
1 clove garlic
½ med onion
2 C grated cheese
1 homemade cream of chicken soup
1 sm. Can Pet milk
1 14oz Swanson chicken broth
3 tsp Herbox chicken bouillon
Thicken with Argo corn starch to consistency of gravy
1 7oz can of chop green chilies ( El Paso )
1 large jalapeno chopped 12 yellow corn tortillas
Pan sprayed with Pam
Brown meat slowly. Season with salt, pepper and garlic. Add chop onion and cook til soft add shop chilies. Add soup and let simmer 15 to 20 min. Dip tortillas in hot water til soft. Put together in 3 layers-tortillas, meat mixture and grated cheese ending with cheese on top. Heat in 350 oven for 15 minutes or until cheese is melted.
Cranberry Orange Spice Cookies
(Gluten-free, Dairy-free, Soy-free, Corn-free, Nut-free)
1/2 c. palm oil shortening
1/2 c. sugar
1/4 c. brown sugar
1 egg
1 tsp. orange zest
1/3 c. brown rice flour
1/3 c. sorghum flour
1/3 c. teff flour
1/3 c. tapioca flour
1 tsp. xanthan gum
1 tsp. baking powder
1/8 tsp. Salt
1/2 tsp. Cinnamon
1/8 tsp. ground cloves
1/8 tsp. Nutmeg
3 Tbsp. orange juice
1/3 c. dried cranberries
Preheat oven to 375 degrees. Line two cookie sheets with parchment paper.
Using mixer on medium speed, cream together shortening, sugar and brown sugar. Add egg and orange zest.
In a separate bowl, combine flour, xanthan gum, baking powder, salt and spices.
Add to mixing bowl in three batches, alternating with orange juice. Fold in cranberries.
Drop dough onto cookie sheets by heaping teaspoons. Bake 10 minutes in center of oven. Let cool 10 minutes on cookie sheets before transferring to wire rack. Yields 2 dozen cookies.
INGREDIENTS:
2 pounds fresh green beans,
trimmed
3 tablespoons unsalted butter
1 large red onion, quartered
and thinly sliced
2 cloves garlic, peeled and
minced |
1 1/2 teaspoons red wine
vinegar
3 tablespoons chicken broth
salt and pepper to taste
3 tablespoons finely chopped
cilantro |
DIRECTIONS:
1. |
Bring a large pot of lightly salted water to boil. Place green beans in the water, and cook about 3 minutes. Remove from heat, and drain in a colander. Place under cold water until no longer hot. Drain, and pat dry. |
2. |
Melt 1 tablespoon butter in a medium skillet over medium heat. Stir in the onion and garlic, and saute until onion is tender. Melt remaining butter in the skillet, and mix in the green beans. Stir in the vinegar and broth. Season with salt and pepper. Mix in cilantro. Cover, reduce heat, and simmer 15 minutes, or until green beans are tender. |
Fried Chicken
Chicken Broth (GF)
Chicken (I use thighs-boneless/skinless)
Salt
Pepper
Onion powder
Garlic powder
Montina Indian Rice Flour
Season broth with spices
Season flour with spices
Dip chicken in broth then roll in flour
Fry in peanut oil
Broth can be replaced with egg and buttermilk mixture.
Egg mixture is moist
Broth is crispy
GLUTEN FREE BANANA CREAM PIE
1 c. sugar
¼ c cornstarch
¼ tsp salt
3 c. milk
4 egg yolks
3 Tbsp butter
2 tsp vanilla
2-4 bananas, sliced
Baked pie shell-made with GFP pie crust mix
In a medium saucepan combine sugar, cornstarch and salt. Gradually stir in the milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat and cook and stir for 1-2 minutes. Remove from heat. Beat egg yolks slightly. Stir about 1 cup of the hot mixture into the egg yolks-mix well. Return egg yolk mixture to saucepan and mix well. Bring to a gentle boil. Cook and stir 1-2 minutes more. Remove from heat and stir in butter and vanilla. Arrange banana slices in bottom of pie shell. Pour hot filling into pie shell. To prevent a “film” from forming on the top as it cools, put a piece of plastic wrap directly on the filling. Cool to room temperature and then put in fridge to chill thoroughly. Serve with whipped cream.
CHERYL’S BEEF SOUP-Cheryl Gainer
1 lb grass fed stew beef
1 cup carrots
3-5 medium potatoes
½ cup frozen peas
1-2 cups of vegetable broth
Cook stew meat slowly in enough water to cover meat. (3-4 hours simmer on stove or 7-8 hours on low in crock pot) Cut up veggies, cook carrots for 15 minutes in vegetable broth, add frozen peas and potatoes cook 20 more minutes, add to cooked stew meat and season to taste.
McCormicks sea salt, peppercorns and onion powder were used to season today’s stew.
CORNBREAD SALAD- Mary Barnes
1 pkg Bob’s Redmill Cornbread (prepared) Cubed
2 tsp. Green pepper, chopped fine
½ c. celery chopped
1 lg tomato, chopped
½ c sweet onions, chopped
½ c chopped olives (any kind)
½ c relish (sweet or dill)
¼ c pickle juice
¾ c mayonnaise or salad dressing
Mix all ingredients and refrigerate to chill (at least 3 hours, overnight best)
CRANBERRY CRUMBLE
350 degree oven
Rinse 1 bag of whole cranberries
¾ cup of brown sugar
¾ cup oatmeal
Butter melted
Put cranberries in an 8 x 8 pan
Put mixture on top
When cranberries pop it’s done 20 min. ~
Nuts are optional-I didn’t
MEXICAN CORNBREAD CASSEROLE
1 c yellow cornmeal
½ tsp baking soda
½ tsp salt
1 c milk
2 beaten eggs
1 17 ounce can cream style corn
2 cu shredded cheddar cheese
1-4oz can chopped green chilies
½ c chopped onion
1 lb ground beef
1-16 oz can red kidney beans, drained
½ of an 8 oz can tomato sauce
2 tsp chili powder
¼ tsp garlic powder
Yellow cornmeal to dust greased pan with
In a bowl stir together the 1 cup cornmeal, baking soda and salt. Stir in milk, eggs and corn. Stir in cheese, chili peppers and onion. Mix till well blended.
Meanwhile, in a large skillet, brown meat and drain. Stir in kidney beans, tomato sauce, chili and garlic powder. Cook till heated through.
Grease and sprinkle a thin layer of cornmeal over the bottom of a 12 x 7 ½ by 2 in baking dish (or 9 x 13) Pour ½ of the cornbread batter in the dish. Cover with the meat mixture , then top with remaining batter. Bake at 350 degree for about 40-45 minutes or till golden and test done with toothpick.
ASIAN CHICKEN AND RICE
1 can of Amys cream of tomato
3 tbsp vinegar
2 tbsp brown sugar
2 tbsp gf soy sauce
½ tsp ground ginger
¼ tsp garlic powder
Approx 2 lbs of boneless chicken (either cut up or in breasts)
Combine above ingredients pour over chicken and cook for approx 30-45 min at 350. Then serve or mix with rice.
Some of our other Favorites...
CHOCOLATE CHUNK BARS
Use 2 ea bags of Pamela’s Chocolate Chunk Cookie mix
Follow recipe for cookies
Add 16oz plain or (soy yogurt)
Bake 30-35 minutes at 350 degree oven
Sprinkle powder sugar on top while warm
CHEESY SALSA BREAD
Follow bread directions Ferns Brown Rice Baking Mix
* Olive oil was used
* Substituted for the 1 ¼ cup of milk
½ cup rice milk
¾ cup mild salsa-blended
*add 6 slices of mozzarella rice cheese cut into tiny cubes
Or use regular cheese
*Serve with garlic and herb butter
JAM MUFFINS
1 ¾ cup BR/GB flour or All Purpose Flour
1 ½ teaspoon Xanthan gum
2 ½ teaspoon baking powder
¾ teaspoon salt
1 egg beaten
1 ¼ cups rice or soy milk
1/3 cups oil
2 tablespoons honey
4-5 tablespoons jam or spread, fruit only
Preparation
Step one-Mix dry ingredients in mixing bowl.
In large pyrex measuring cup, measure out milk and then add remaining wet ingredients (except jam) and beat together.
Step two-Combine the two mixtures until just moistened, do not over beat. (the mixture will seem a little thick).
Step three-Oil muffin-tins and fill ½ full with batter. Add 1 generous teaspoon jam, and then cover jam with spoonful of batter. Fill any empty muffin cups with water before baking.
Step four-Bake at 400 degree for 20 to 25 minutes, until tops are golden brown.
GLUTEN FREE TURKEY TETRAZZINI1
1 pkg. Gluten free spaghetti rice noodles broken into 2in pieces
2 cans organic cream of mushroom soup (Heath Valley)
1 can organic cream of celery soup (Health valley)
4 cups of cooked chicken or turkey, cubed or shredded
1 small onion, chopped
2 cups velveta cheese, cubed
1 cup fresh mushrooms cut into pieces; or 1 13oz can of mushrooms drained and chopped
Dash of salt and pepper.
Sprinkle with dried bread crumbs (optional)
Cook spaghetti in lightly salted boiling water until tender, (8min) Drain. Spray Pam I a 9 x 13 pan.
Combine all the ingredients and pour into casserole dish. Cook covered with foil for about 30 minutes.
Bake at 400 degrees for 30-35 minutes or until bubbly.
GLUTEN FREE GREEN BEAN CASSEROLE
Ingredients:
3 cans green beans, drained
1 can mushrooms stems and pieces -optional
¾ cup boiling water
2 packets GF cream of mushroom soup mix (Energ)
¾ cup half and half (or non dairy creamer)
Directions:
Preheat oven to 350 degrees.
Mix green beans and mushrooms in a 9 x 13 baking dish.
Combine soup mix, boiling water and the half & half, stirring to blend. (If a thicker sauce is desired or you are not using biscuit mix to top the dish you may want to add some cornstarch).
Pour over green beans. Mix well. Bake for 20-25-minutes until bubbly.
Serve.
Variations:
Add cooked chicken cubes and top with gluten free biscuit mix (mixed according to package directions) to make a one-dish complete casserole meal. Bake according to directions until biscuits are golden brown and completely baked.
Add walnuts or crumbled corn chips.
Add your own fried onions. Take thinly sliced onions, use gluten free batter mix and fry in skillet with heated oil. Add to bean mixture before baking. Reserve some for top. Five minutes before beans are done, top with reserved onions and bake another 5 minutes.
BANANA SPLIT BROWNIE PIZZA
GF Pantry Chocolate Truffle Brownie Mix
8 oz crushed pineapple, drained
Strawberries, sliced
Banana slices (sprinkle with lemon juice)
8 oz. Cream cheese
2/3 cup sugar
1 pkg. Milk chocolate chips
Prepare brownies as directed on package. Pour into greased, large cookie sheet. Cook for about half the recommended time (because it’s thinner). Cool. Mix cream cheese and sugar until smooth. Spread over crust and top with fruit. Drizzle with melted chocolate chips ( melt in microwave on defrost for a couple of minutes). Refrigerate and serve soon.
GLUTEN FREE PEANUT-BUTTER COOKIES
Ingredients
1 cup peanut butter
1 cup sugar ( or splenda)
1 egg
1 tsp vanilla
Chocolate chips (optional)
Preheat oven to 350 degrees. Mix peanut butter, sugar, gee and vanilla. Fold in chocolate chips. Make into round balls and place on cookie sheet. Bake for about 10-12 minutes. Allow cookies to cool about 5 minutes
GREEN ENCHILADA PIE
1 lb ground meat
½ med onion
1 homemade cream of chicken soup
1 sm. Carnation milk
1 (14oz) Swanson chicken broth
3 tsp Herbox chicken bouillon
Thicken with Argo corn starch to consistency of gravy
1 7ox can chopped green chiles-El Paso
1 large jalapeno chopped (if you want)
12 yellow corn tortillas
Pan sprayed with all natural Pam butter
Brown meat slowly. Season with salt, pepper and garlic. Add chopped onion and cook until soft. Add chopped chiles. Add soup and let simmer 15 to 20 minutes. Dip tortillas in hot water until soft. Put together in 3 layers-tortillas, meat mixture and grated cheese-ending with cheese on top. Heat in 350 degree oven for 10-15 minutes or until cheese is melted.
MEATLOAF
1 ½ to 2 pounds ground beef
1 egg
2/3 can tomato sauce (reserve other 1/3 for top)
Put ¼ to ½ cups of sugar in the tomato sauce.
Onion (small to medium chopped)
Green pepper chopped (optional)
3-4 slices of Energ Tapioca Bread (toasted and torn into tiny pieces) Can use any kind of bread
Salt and Pepper
Mix all well
Place in pan and mold into shape
Bake at 350 degrees for 1 to 1 ½ hrs depending on size.
When I bake this I mold it in a bigger pan and then cut up Red potatoes and place on the sides. All of the juices from the meatloaf give the potatoes such good flavor.
CHICKEN & SAUSAGE PICANTE
Ingredients:
Chicken
1 can of rotel tomatoes
1 can diced tomatoes
1-8oz can tomato sauce
3 bay leaves
1 tsp cajun seasoning
3-4 pieces of celery
1 yellow onion
Smoked sausage
1 tbsp oil
¼ c. cornstarch
¼ c. water
Instructions:
Boil chicken and set aside. Save broth.
Saute celery and onion in oil then add to broth.
Brown sausage and set aside.
Add tomato sauce, bay leaves and cajun seasoning to broth.
Mix cornstarch with water and then add to broth. Bring to boil.
Add chicken and sausage. Simmer about 45 minutes.
Serve over rice.
TRADITIONAL STUFFING
8 pieces of toasted bread
1 egg
1 Onion
4-6 ribs of celery
Chicken broth
Poultry seasoning
Salt
Pepper
1 stick of butter or margarine
Sauté the onions and celery in the butter.
Tear the toasted pieces of bread and put into a bowl.
Add the egg, the sauté mixture, and poultry seasoning,
salt and pepper to taste. Bake in Pyrex dish for 25-30
minutes, at 350 degree oven.
SWEET POTATO CASSEROLE
3 cups mashed sweet potatoes
2 eggs, beaten
½ cup milk
1 cup sugar
1 tsp. vanilla
½ cup butter
Mix the sweet potatoes with all the
ingredients and place in a greased casserole.
Toppings:
1 cup brown sugar
1 cup chopped pecans
1/3 cup Bob’s GF flour mix
1/3 cup butter, melted
Mix topping ingredients except butter. Sprinkle over potatoes.
Drizzle butter over top. BAKE at 350 degrees for 30 minutes, until hot.
