Sorry for the haphazard fonts. I have some people who really needed these recipes and I needed to get them up quickly to help them out. I hope they are helpful.
Appetizers, Beverages and
Dips
Slush
1 large can pineapple juice
5 oz lemon juice
1 can orange juice (frozen)
and water
5 mashed bananas
2 cups sugar and 3 cups water
boil to dissolve
Cool. Mix and freeze in large dripper pan or
other pan.
Then pour slush in glasses
and put 7 up over it.
Spinach dip
1 pkg. 10 oz. frozen spinach
cooked and drained
½ pint sour cream
¾ teas. Salt
1/8 teas. Pepper
1/8 onion, juice or finely
chopped
1/8 teas Worcestershire
4 drops hot sauce
1/8 teasp. Gluten free MSG
Riata:
- 1/2 a cucumber grated
- 200g natural yogurt
- 1 tsp honey
- juice of half a lime
- pinch salt
- pinch chili, powder
Strawberry, Avocado
Salad
1
lb
strawberries, sliced
1/2 small red
pepper, diced
1/2 small onion,
diced
1
head romaine, torn into
bite size pieces
1
avocado, diced
Add sliced or chopped nuts if desired
**********
3
tbsp strawberry
preserves
2
tbsp balsamic
vinegar
1
tbsp olive oil
1
dash salt
1/4
tsp red pepper flakes
Recipe Directions:
For the dressing: Combine the strawberry
preserves, vinegar, oil, salt and pepper.
Toss the sliced strawberries, red pepper, red
onion, and nuts together with the dressing. Allow the flavors to meld for 15
minutes.
Cowboy Caviar
1 cup frozen corn, thawed
1 can black beans, drained
and rinsed
6 whole green onions, minced
3 cloves garlic, minced
1 tbsp lemon juice
¼ cup chopped fresh cilantro
1 avocado cubed
salt to taste
For a variation: add chopped seeded tomatoes
Combine all ingredients in a
non-metal bowl. Cover, refrigerate 1
hour or more.
Crab Dip
2 cans crab
1 celery stalk (chopped fine)
chopped green onion to taste
8 oz cream cheese
1 c. pureed chicken rice soup
1 c. sour cream (gluten free)
16 oz. cream cheese
16 oz. sour cream (gluten
free)
½ jar (12 oz jar) La Victoria
Salsa Jalepenia
¼ lemon
2 cloves garlic
Basil (a lot)
Onion salt to taste
Dill weed ( a little bit)
Parsley
Rosemary
Pepper
Spinach Salad w/ citrus
1 clove garlic mashed w/ 2
pinches of salt
¼ cup fresh tangerine juice
or a spoonful of orange juice concentrate
2 T. fresh lemon juice
2 small shallots minced or
onions
2/3 cup vegetable oil
(optional)
Toss w/ spinach. Top with 3 T. toasted sesame seeds, sprinkles
of salt
Add 1 grapefruit, one orange,
and one avocado.
Tomato Basil Soup
3 cans pureed tomatoes
1 cooked cauliflower head
cooked and pureed in cooking water
½ chopped onion and 2 cloves
garlic minced sauteed in olive oil
6 cubes chicken bouillon
Bundle of fresh basil or 1
teaspoon dried basil
½ c. parmesan cheese (grated)
1 cup heavy cream
Sauté onion and cloves. Combine with pureed tomatoes and puree a bit
more. Add everything but cream and
simmer. Just before serving add cream and salt and pepper to
taste.
GRANDMA SINGLEY’S CHILI SAUCE
1
small lug of tomatoes or more
10
med onions
8
green peppers
3
cups vinegar
2
T cinnamon
2
T salt
2
tsp cloves
2
tsp allspice
3
C sugar ( Eileen’s recipe had half the sugar but we liked 3 cups)
Pour
boiling water over tomatoes and peel.
Grind tomatoes, peppers, and onions.
Add spices and vinegar. Cook for
about 4 ½ hours or until thick.
Seal in sterile jars.
Have
fun!!!! Your house will smell wonderful!!!
Breads
Rice Bread
Combine in mixing bowl:
3 cups rice flour or 2 cups rice flour and 1 cup sorghum flour
1/4 cup sugar
1 package dry active yeast
3 ½ teasp. xanthan gum
1 ½ teaspoons salt
Blend well.
Add 2 cups water lukewarm
water (water that is too warm will kill the yeast)
¼ cup vegetable oil
Blend well.
Add:
2 large eggs
Mix at highest speed of mixer
for 2 minutes.
Bread dough should be wetter
than cookie dough and stiffer than cake dough. Pour or spoon dough into oiled bread pan. Let rise
until about ½ inch above pan top.
Bake at 350 for 1 hour. It will take slightly less time for baking 2
small loaves instead of one large.
Variation for raisin bread:
Add ¼ more sugar to the
recipe above. Add 2 cups raisins that
have been plumped up in enough water to cover and heated in microwave for 1
minute. Drain and let raisins cool.
Add to bread dough. Bake as above.
Variation for Pizza:
Oil round cake pan for small
pizza or put on a pizza pan. Spread dough with spoon ‘til it is smooth.
Bake without toppings at 450
for 8 minutes. The crust will puff up
and brown slightly. Remove from oven. Add sauce and other toppings. Bake at 450 for 8-10 minutes more
Variation for Cinnamon rolls:
¼ cup butter or margarine,
melted
Combine:
½ cup sugar
1 ½ teasp cinnamon
Pat ½ of dough for rice bread
into rectangle on buttered wax paper.
Spread butter on dough with pastry brush (Note: leave about a ½ inch
wide strip of dough bare along one of the longest edges of the rectangle so it
will be sticky enough to seal the roll) Sprinkle cinnamon/sugar mixture over
butter. Roll as for jelly roll. Cut in 1-inch slices. Place in oiled muffin tins or on cookie
sheet. Let rise. Bake at 375 for 20 minutes. Add frosting.
Pancakes
½ cup regular rice flour
¼ teasp. Salt
1 teaspoon baking powder
1 1/2 teasp. sugar
Mix together:
1 egg
1 teasp. Corn oil
¾ cup buttermilk
Mix together.
Add ¼ teasp. Soda
Grease heated pan and pour
batter onto hot pan by ladles full.
Pumpkin Bread
1 cup sugar
½ cup brown sugar
1 cup cooked pumpkin
½ cup salad oil
2 eggs
Mix well.
Combine and mix together the
following: (then add to above ingredients):
2 cups regular rice flour
1 teaspoon xanthan gum
1 teaspoon soda
½ teaspoon each: salt, nutmeg, ginger, cloves
1 teaspoon cinnamon
After above is thoroughly
mixed, add:
1 cup raisins
1 cup chocolate chips
(optional)
½ cup chopped nuts (optional)
¼ cup water
Bake in two small loaf pans for 60-70 minutes
@ 350
Bisquick ( use this in place of Bisquick)
§ 6 cups rice flour
§ 3 tablespoons baking powder
§
1 tablespoon salt
§
1
tablespoon xanthan gum
Mix together all ingredients and add ¼ cup oil or butter for
every 3 cups of bisquick you use in a recipe at the time of making your
bisquick dish.
Corn Bread
1 cup corn meal
¾ cup chickpea flour
¼ cup sugar
2 teasp. Baking powder
½ teasp. Salt
1 cup milk
¼ cup veg oil or butter
1 egg
Mix dry and then wet
ingredients and blend all ingredients and bake at 400 for 20 min.
Banana Bread
1 ½ cups mashed ripe bananas
1/3 cup oil
2 eggs
Mix together.
In separate bowl mix:
2 cups rice flour
¾ cup brown sugar
1 tsp xanthan gum
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
¼ tsp salt
Stir into banana
mixture. Pour into an oil sprayed loaf
pan or 4 3X5 mini loaf pans. Bake at 350
degrees for 60 minutes 45 minutes for mini loafs or until a toothpick inserted in
the center comes out clean.
Muffins
1 cup rice flour
¼ teasp. Baking soda
2 teasp. Baking powder
¼ teasp salt
¼ cup sugar
1 egg
¼ cup small curd cottage
cheese
½ cup buttermilk 2
tablespoons melted butter
Bake 20-30 minutes at 350
degrees.
Focaccia (Italian Flat Bread)
2 tsp sugar
1 cup lukewarm water (more or
less)
2 ¼ tsp dry yeast 1 packet
1 cup rice flour
½ cup tapioca flour
1 to1-1/2 tsp. Xanthan gum
2 ¼ tblsp. Dry milk powder
1 Tbsp dry mince onion
1 ½ teasp Italian Pizza seasoning
1/3 tsp salt
1 egg
1 Tbsp olive oil,
½ tsp. vinegar
Mix for about 2 minutes. Let rise in bowl while making topping. Grease
a jelly roll pan.
Spread on jelly roll pan, add one of the
following topping selections and sprinkle on 2 tbls. Olive oil. Then bake at 400 for 20-30 min. Cut in
squares. Serve warm.
Simple Cheese topping:
Sprinkle on onion salt and Parmesan cheese and sprinkle with the oil.
Sun-dried tomatoes: Spread ¼ cup sliced olives. Drizzle the olive oil. Add a dash of onion salt and 2 bsp. Parmesan
cheese. Spread 1 cup sundried tomatoes
atop bread the last 5 minutes of baking
Fresh Tomato topping:
Slice 2 fresh tomatoes and ¼
cup chopped. Sprinkle on salt, pepper,
and rosemary & oil.
Ham and Cheese Topping:
Chopped ham and grated cheese
topped with onion and olives (optional) and garlic salt
Casseroles and Main Dishes
Hamburger Rice Casserole
1 lb. Hamburger (browned and
seasoned
2 cans chicken rice soup
(pureed)
1 ½ can water
1 TBS (gluten free) soy sauce
Heat ingredients. Bake covered for 1 hour at 350
Tiny's Spicy Chicken
--------------------------------------------------------------------------------
Recipe By: Amy Larson
Ingredients:
3 lb. chicken breast , cut into bite size pieces
1 clove garlic
cornstarch
3 eggs
2 tsp. chili paste
3/4 cup sugar
3/4 cup ketchup
6 tbsp. brown sugar
3 tbsp. soy sauce
3/4 cup chicken broth
3/4 cups vinegar
salt
Directions:
1. Cut chicken into bite-size pieces and mix with diced garlic and salt. Let sit 1 hour.
2. Dip chicken in egg and cornstarch, then fry in olive oil.
3. Drain and transfer to baking dish.
4. Mix remaining ingredients for sauce. Pour over chicken.
5. Bake at 325 degrees for one hour.
--------------------------------------------------------------------------------
Recipe By: Amy Larson
Ingredients:
3 lb. chicken breast , cut into bite size pieces
1 clove garlic
cornstarch
3 eggs
2 tsp. chili paste
3/4 cup sugar
3/4 cup ketchup
6 tbsp. brown sugar
3 tbsp. soy sauce
3/4 cup chicken broth
3/4 cups vinegar
salt
Directions:
1. Cut chicken into bite-size pieces and mix with diced garlic and salt. Let sit 1 hour.
2. Dip chicken in egg and cornstarch, then fry in olive oil.
3. Drain and transfer to baking dish.
4. Mix remaining ingredients for sauce. Pour over chicken.
5. Bake at 325 degrees for one hour.
Susie Gruwell’s beans
1 bell pepper
1 onion
½ lb bacon
1 clove garlic
1 lb hamburger browned and
seasoned
Add:
15 oz can stewed tomatoes
15 oz can pork and beans
15 oz can pinto beans
15 oz can chili beans (not
chili, the beans called chili beans)
15 oz can kidney beans
Put in crock pot for an hour
and a half.
Roasted Pork Tenderloin with Chile
Sauce
Juice
from 3 small limes (about 1/3 cup)
1/2 cup olive oil
3 tablespoons chili powder
1/2 teaspoon ground cumin
1 small onion, chopped
2 garlic cloves, minced
2 teaspoons brown sugar
1/2 teaspoon kosher salt
Freshly ground black pepper
4 pork tenderloins (about 3 pounds)
2 teaspoons cornstarch
1 1/4 cups chicken broth
In a large, resealable plastic bag, combine the lime juice, oil, chili powder, cumin, onion, garlic, sugar, salt, and a few grinds of pepper. Add the tenderloins. Seal the bag and shake gently to distribute the marinade. Refrigerate for 1 to 2 hours. Heat oven to 500º F. Line a shallow baking sheet or jelly-roll pan with foil (to make cleanup easier) and set a roasting or cooling rack on it. Place the tenderloins on the rack; reserve the marinade. Roast the pork for 20 to 25 minutes or until an instant-read thermometer registers 150º F. Transfer to a platter and let rest for 10 minutes.
Meanwhile, to make the sauce, pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat and cook, stirring frequently, until the oil separates from the sauce, about 5 minutes. Spoon off and discard the oil. Whisk the cornstarch into the chicken broth, then whisk the mixture into the sauce. Simmer the sauce for 5 minutes, stirring occasionally until thickened. Cut half the pork into thin slices and serve it with the Chili Sauce.
Yield: Makes 4 servings with leftovers
1/2 cup olive oil
3 tablespoons chili powder
1/2 teaspoon ground cumin
1 small onion, chopped
2 garlic cloves, minced
2 teaspoons brown sugar
1/2 teaspoon kosher salt
Freshly ground black pepper
4 pork tenderloins (about 3 pounds)
2 teaspoons cornstarch
1 1/4 cups chicken broth
In a large, resealable plastic bag, combine the lime juice, oil, chili powder, cumin, onion, garlic, sugar, salt, and a few grinds of pepper. Add the tenderloins. Seal the bag and shake gently to distribute the marinade. Refrigerate for 1 to 2 hours. Heat oven to 500º F. Line a shallow baking sheet or jelly-roll pan with foil (to make cleanup easier) and set a roasting or cooling rack on it. Place the tenderloins on the rack; reserve the marinade. Roast the pork for 20 to 25 minutes or until an instant-read thermometer registers 150º F. Transfer to a platter and let rest for 10 minutes.
Meanwhile, to make the sauce, pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat and cook, stirring frequently, until the oil separates from the sauce, about 5 minutes. Spoon off and discard the oil. Whisk the cornstarch into the chicken broth, then whisk the mixture into the sauce. Simmer the sauce for 5 minutes, stirring occasionally until thickened. Cut half the pork into thin slices and serve it with the Chili Sauce.
Yield: Makes 4 servings with leftovers
Hawaiian Delight
8 slices ham
4 slices of swiss cheese or
cheddar
4 rings of pineapple.
Put ham in frying pan. Put on a ring of pineapple.
Top with slice of
cheese. Then another slice of ham
Pour pineapple juice over the
ham slices. Heat until
Cheese melts. Serve with rice.
Tamale pie
1 ½ lb. Hamburger 1 onion chopped
1 can creamed corn 1 can tomato sauce
large can sliced olives 3 T. cornmeal
1 jumbo can tamales (gluten
free ones) or two or three real tamales broken up.
Mix all together. Bake one hour.
Spanish Rice
1 cup uncooked white rice
1 can (gluten free) spaghetti sauce (15 oz) Prego and Ragu regular are gluten free.
2 c. tomato juice
1 teas. Paprika
1 lb. Hamburger (browned
w/onion and seasonings.) Mix ingredients
together in glass 9X13 pan. Bake in oven 350 degrees covered with foil for one hour. Add
juice if dries out during baking. May use w/ stuffed peppers. Serves 6.
Orange Chicken
4 chicken breasts
4 T. Dijon mustard
½ cup finely chopped onions
2 T. butter cut into bits
salt and pepper
1 ½ cups orange juice
¼ c. firmly packed brown
sugar.
Take the skinless chicken
breasts and coat with Dijon
mustard. Put in baking dish and sprinkle
with onions. Put butter bits on top of
chicken, and salt and pepper the chicken.
Pour orange juice into baking
dish. Bake for 30 minutes at 375,
basting once. Turn chicken over,
sprinkle with brown sugar and cook for 15 to 20 min. longer.
Laurel North’s Bean Soup
¾ or ½ cup brown sugar
2 Tblsp. Cider Vinegar
1 teasp. Mustard
1 teasp salt
½ - ¾ cup catsup
All same size cans of the
following:
Kidney Beans
Pork and Beans
Butter Beans (limas)
Navy Beans or white beans
Saute:
½ lb. Of bacon – fry it up
and drain off fat.
1 lb. Hamburger
1 onion
½ green pepper
Add to crock pot and cook 2
hours or more
Mexichili casserole
1 6 oz pkg corn chips 2 cups shredded cheese
1 15 oz. can chili w/beans 1 15 oz. can (gluten free) enchilada
sauce
1 8 oz can tomato sauce ½ cup chopped onion
1 cup sour cream
Reserve 1 c. corn chips and ½
cup of the cheese. Combine
remaining chips and cheese with the chili,
enchilada sauce,
tomato sauce and onion. Pour ito 11X 7x 1/12 in baking dish.
Bake uncovered in oven at 375
degrees for 30 minutes.
Spread with sour cream
sprinkle with reserved cheese. Ring
remaining corn chips around
edge. Bake 5 min. more.
Augrauten Potatoes
8 potatoes 2/3 done (sliced
thin)
½ cup butter
1 ½ cups sour cream (gluten
free)
1 can chicken and rice soup
(put in blender)
½ teasp. Salt
¼ t. pepper
½ cup onions
1 ½ grated cheese
1 cup diced ham
Bake 30 min at 350.
B.J.’s pepper steak
1 ½ lbs steak (round, tri-tip
or whatever)
brown in oil.
Add these: (Cook on stove for 1 ¼ hrs.)
1 qt tomatoes 1 ¾ c. water
1 teas. Crushed garlic ½ c. chopped onion
3 beef cubes
Add 1 chopped green
pepper and 1 ½ teas.
Worchestershire and cook for
5 min more.
Serve over rice.
Walking Taco (layer the
following ingredients)
1 or 2 8-oz. cans refried
beans
1 can diced olives 4 oz.
1 can diced green chilies 4
oz.
1 carton hot guacamole dip
(gluten free)
6 chopped green onions
Tomatoes sprinkled on top
Grated cheese
Spaghetti Pie
Mix together and make into a
crust in 10 in. pie tin:
6 oz. Gluten free spaghetti
(cooked)
2 tablespoons butter or
margarine
1/3 cup grated parmesan
cheese
2 well beaten eggs
Cover with :1 cup cottage
cheese
Mix the following together
and put on top of cottage cheese:
1 lb. Ground beef (browned
and drained)
½ cup chopped onion
¼ cup chopped green pepper
1 8 ounce can tomatoes, cut
up
1 6-ounce can tomato paste
1 teas. Sugar
1 teas. Dried oregano,
crushed
½ teas. Garlic salt
Top with ½ cup shredded
mozzarella cheese
Bake uncovered, in 350 oven
for 20 minutes.
Chicken and Broccoli
casserole
1 chicken cooked and boned
2 cans chicken and rice soup
(pureed)
1 cup sour cream (gluten
free)
1 or 2 teasp. Curry
2 pkgs. Frozen Broccoli
cooked
Put broccoli on bottom of
casserole dish. Put
On a layer of sauce, chicken,
sauce, rice, sauce,
Chicken, sauce, and cheese on
top.
Grandma’s Sour Cream Noodle
Casserole
1 lb. Hamburger browned in
clove of garlic,
seasoning salt,
celery salt (3 teasp),
salt &pepper
3 c. tomato juice
3 c. rice noodles (cook 8 minutes to tender noodles)
Then add:
Green peppers
Mushrooms
1 c. sour cream (gluten free)
Worchestershire sauce.
Chicken Enchiladas (Pendulum court)
3 cups cooked, cubed chicken
2 1/2 cups cream of chicken soup gluten free
2 cups sour cream
3/4 cup chili peppers, green, chopped
1/8 teaspoon ground cumin
1/4 cup chopped raw green onions
2 1/3 cup shredded cheddar cheese
1 cup shredded jack cheese
corn tortillas
2 Tablespoons, 2 1/4 teaspoon black olives
Directions:
Preparation 1 :
1. Mix soup, sour cream, and cumin and set aside.
2. Combine 1/2 of the cheddar and all the Jack cheese.
3. Add 1/3 of the sauce from step 1 to the cheeses from step 2
4. Mix, then add the diced chicken and diced green onion.
5. Spray a cake pan with cooking spray; Preheat the oven to 350 F
Preparation 2:
1. Cover the bottom of the pan with 1/3 of the sauce (from step 1 above).
2. Put about a 1/2 cup Chicken mixture (from step 4 above)in the center of each
tortilla.
3. Spread the filling to cover the length of the tortilla in a straight line
across the tortilla.
4. Roll tightly.
5. Line them in the pan and spread the other 1/3 sauce (from step 1 above) over
the enchiladas.
Cooking:
1. Bake at 350 F covered for 25 minutes.
2. Then bake another 15 minutes uncovered.
3. Sprinkle sliced olives on top.
Makes 8 servings.
Enchilada sauce
2 cups Tomato sauce
3 cups water
¼ teas. Garlic powder
½ teas. Onion powder
3 Tbls. Chili powder
4 Tbls. Cornstarch
Combine all ingredients in
saucepan and stir constantly until mixture boils and thickens, about 7 minutes.
Chicken Enchiladas
12 6-inch tortilla
1/2 cup chopped onion
4 cloves of garlic, minced
1 1/2 tsp. ground coriander
1/4 tsp. ground pepper
2 Tbls. margarine or butter
2-3 Tbls. corn starch
1 8 ounce carton of sour cream
2 cups of chicken broth
1 4 ounce can diced green chili peppers
2 1/2 cups of Monterey jack cheese
4 boneless skinless chicken breast cooked and shredded
sliced pitted ripe olives (optional)
chopped tomatoes (optional)
sliced green onions (optional)
For Sauce, in a sauce pan cook onion, garlic, coriander, and pepper in
margarine or butter till onion is tender. Stir corn starch into sour
cream; add to onion mixture. Stir broth and chili peppers all at once.
Cook and stir until thickened and bubbly. Remove from heat; stir in 1
cup of cheese.
Wrap tortillas in foil. Heat in a 350 degree oven for 10-15 min. or till softened.
For filling, stir about 1 cup of the sauce into the shredded chicken.
Fill tortillas with chicken mixture and roll; place in a greased 9x13 pan seam side down. Top with remaining sauce. Bake covered, in a 350 degreee oven about 35 minutes or till heated through.
Sprinkle with remaining cheese. Bake, uncovered , about 5 min. more or
till cheese melts. If desired, sprinkle with olives, tomatoes, and green onions. Let stand 10 minutes.
Goulash
1 ¾ lb beef
3 ½ oz lard
18 oz onion
2 cloves garlic
3 Tbs paprika (I don’t put quite that much in.)
1 Tbs. vinegar
½ tsp marjoram
½ tsp caraway seeds
1 Tbs. tomato paste
1 tsp salt
water as required
Cut the meat in 1-2 inch cubes, the onions in very
thin slices. Fry onions in hot lard until golden
brown, mix in paprika and vinegar. Add meat, crushed
garlic and all other spices, and cover with water.
Allow to stew slowly until the meat is tender and a
smooth gravy is made (2-3 hours).
Italian chicken crock pot. (SUPER EASY)
4-6 boneless chicken breast cut in half
1/2 packet of good seasons dry italian dressing mix
1/4 cup butter or margarine
1-1 1/2 cup of cream of chicken soup gf
4 oz of cream cheese
4-6 cups of cooked rice
Place uncooked chicken, season mix and butter in a crock pot on high for 3 hours. After 3 hours add cream of chicken and cream cheese turn on low and leave for 30 more minutes. Serve over rice.
Tuscan Chicken Marinade
4 oz. Tomato sauce
½ Tbls. Salt
1/8 Teasp. Pepper
1/3 c. olive oil
2/3 c. balsamic vinegar
Spare ribs Hawaiian Style
¾ c. catsup 2 tbsp.
Cider Vinegar
½ c. water 2 Tbsp.
Worchestershire Sauce (ea and Perrins is gf)
½ c. sugar 3 Tbsp. Soy
Sauce (gluten free)
Cut ribs in bite size- and
place in bottom of
Baking pan-top w/ onions- mix
rest of ingredients and
Pour over the top. Cover w/ foil. Bake 300 for 3 hrs.
Beef Stir-fry with mushrooms
1 Three pound boneless beef
eye of round
(trim and cut thinly across
the grain into
bite-sized strips.
Combine and pour over cut
meat for ½ hour:
¼ c. soy sauce (Chung King or
other gluten free)
½ cup water
2 tablespoons cider vinegar
1 Tablespoon molasses or
honey
4 teasp. Cornstarch
Stir occasionally.
Drain meat and save marinade.
Heat wok or large
skillet. Add the following and
Stir fry 2 minutes:
2 tablespoons cooking oil
1 cup green onion
(bias-sliced in 2 in. lengths)
3 cups sliced fresh mushrooms
Remove vegetables and take ½
of the meat (add
More oil if necessary) and
put in wok. Stir fry until
Meat is browned. Remove meat and do the other
Half of the meat. Return all
meat to the wok and add
Marinade. Cook and stir until thick and bubbly.
Return veggies to wok. Cover and cook for 2 min.
Serve over.
Hot cooked rice
Meat Loaf
1 ½ lbs hamburger
1 cup tomato juice
1 egg
¾ c. crumbs of rice bread or
minute rice (dry) or crunched up tortilla chips
¼ c. onion (chopped
1 teasp. Salt
½ t Pepper
Bake for 1 ¼ hour topped with catsup and brown sugar
At 350 degrees.
Pork roast barbecue
1 boneless rolled pork loin
roast (3-1/2 to 4 lbs)
2 cups water, divided
2 teaspoons salt divided
1 can 16 oz. tomato puree
1 tablespoon each brown
sugar, distilled vinegar and
Worcestershire sauce
¼ teaspoon each pepper, dry
mustard and gluten free hot pepper sauce
Place roast in 5 qt.
Roaster. Combine 1 c. water, 1 teasp.
Salt,
Pour over meat. Cover and simmer for 2 hours. Drain, reserving
1 cup broth. Cool roast for 15 min. Cut into thin slices; place in
11 in.x7 in.x2 in. baking
dish. In a 2 qt. Sauce pan, combine
tomato puree, sugar, vinegar,
Worchestershire, pepper, mustard,
hot pepper sauce, remaining water and salt and
reserved broth.
Bring to a boil; cook and
stir for 3 minutes. Pour over meat.
Cover and refrigerate
overnight, turning the meat once. Remove
from the refrigerator 30
minutes before reheating. Bake, covered
at 350 for 1 hour. Serve on buns if desired.
Round Steak w/ gravy (Swiss
steak w/ brown gravy)
2 2/12 lbs round steak
2 Tbs. Corn starch
Cut into serving pieces. Pound in cornstarch.
Brown in oiled pan. Salt and Pepper
Put in slow cooker.
Add:
1 package gluten free onion soup
mix
¼ c. water
1 c. chicken and rice soup
(pureed). Cover and cook
for 5-8 hrs.
Sweet and Sour Chicken
1 jar apricot preserves
1 bottle gluten free Russian
Salad dressing
1 envelope onion soup mix
(gluten free)
6 chicken breasts
Cook in oven for 1 hour at 350.
Swiss Steak (tomato style)
1 ½ -2 lbs round steak
2 Tbls. Corn starch
Cut in pieces and coat with
corn starch after removing fat.
1 tsp. Salt
1/8 tsp pepper
2 tbs. Salad oil
Brown meat in oil in
pan. Salt and Pepper
1 can tomatoes (cut up)
1 large onion sliced
1 tbs. Thick bottled steak
sauce (gluten free)
1 stalk celery thinly sliced
Add to steak in slow cooking
pot. Cook on low 6-8 hrs.
Thicken juices if desired.
Shepherd’s pie
1 lb Ground beef (Brown and
season)
2 cans green beans
1 15 oz. can tomato sauce
Mashed potatoes
Cheese
Mix beef beans and sauce Heat, Put in a rectangular casserole
dish. Cover with
mashed potatoes – sprinkle
with cheese. Bake until cheese melts
Grandma’s taco salad
1 ½ lbs. Ground beef
1 pkg. Taco seasoning.
(gluten free) Combine after browning
beef.
Drain and cool
Mix in bowl the following:
4 tomatoes (seeded and diced)
1 15 oz can kidney beans
(drained
1 sm. Can black olives
(sliced)
1 avocado diced
1 lg head lettuce (chopped)
1 cup grated cheese.
Sauce: ½ bottle large green taco sauce
1 cup sour cream
1 c. mayonnaise
pour over salad mixture
Chicken Cacciatore
6 chicken breasts
1 quart spaghetti sauce
Cook together in rock pot for
at least 2 hours on high
or 6 hrs on low.
Serve over spaghetti or rice.
Chicken and rice
3 cans chicken and rice soup
(pureed and heated
1 cup uncooked rice
6 chicken breasts
1 pkg. Lipton onion soup
After mixing first 2
ingredients and topping with
chicken, sprinkle onion soup
on top.
Cover with foil and cook at
350 for 1 hour.
Check to add water if it’s
dry
Soups
Cheese Soup
2 quarts water
12 Bouillon Cubes (gluten
free) Cook til broccoli
is done.
3 10 oz frozen broccoli
Add 3 qts milk
Use corn starch mixed w/ milk
to thicken.
Add 16 oz of Velveeta cheese
Clam Chowder
2 6 oz cans minced clams
(Snows)
1 c. onions (chopped)
1 c. celery finely diced
2 c. potatoes diced (raw)
Drain clam juice and pour juice over
vegetables. Add water to barely
cover. Simmer 20 mi. Add ¼ cup margarine and 1 qt. Milk. Use milk and ½ cup cornstarch to
thicken. Don’t use any more thickener
than necessary. Add more milk if too
thick
Salt and pepper to taste and add ½ teas. Sugar
Add Clams
Caribbean
Pumpkin Soup
Makes 5 cups 4 servings
2/3 cup each chopped onion and red bell pepper
2 tsp. minced garlic
1 tsp. ground cumin
2 1/2 cups chicken broth
1 can (15 oz.) 100%-pure pumpkin puree
1 can (15 oz.) black beans, rinsed
1 can (14 1/2 oz)diced tomatoes, drained
1/4 tsp each salt and pepper
1. Coat a medium saucepan with nonstick spray; heat over medium heat.
2. Add onion and bell pepper and saute' about 5 minutes until vegetables ate tender. Stir in garlic and cumin and cook 1 minute. Stir in broth, pumpkin puree, beans, tomatoes, and salt and pepper. Bring to a boil; reduce heat, cover and simmer 5 minutes to blend flavors.
Makes 5 cups 4 servings
2/3 cup each chopped onion and red bell pepper
2 tsp. minced garlic
1 tsp. ground cumin
2 1/2 cups chicken broth
1 can (15 oz.) 100%-pure pumpkin puree
1 can (15 oz.) black beans, rinsed
1 can (14 1/2 oz)diced tomatoes, drained
1/4 tsp each salt and pepper
1. Coat a medium saucepan with nonstick spray; heat over medium heat.
2. Add onion and bell pepper and saute' about 5 minutes until vegetables ate tender. Stir in garlic and cumin and cook 1 minute. Stir in broth, pumpkin puree, beans, tomatoes, and salt and pepper. Bring to a boil; reduce heat, cover and simmer 5 minutes to blend flavors.
Cookies, Candy and
Desserts
Single Crust
1 cup Basic Gluten Free
Mix
2 T sweet rice flour
1 1/2 tsp sugar (omit is
using crust for savory foods)
1/4 tsp salt
6 T cold unsalted butter
1 egg
1 T vinegar or lemon
juice.
Mix together the gluten
free mix, sweet rice flour, sugar and salt. But the butter into chunks and cut
into dry ingredients to form a coarse meal.
Make a well. Break the egg into
the well. Add the viengar or lemon
juice. Use a for to stir from the center, working the flour into the egg to
form a soft dough.. Shape into a flat cake. Cover and refrigerate if too soft
to roll out. (I do it all in the food
processor and it works great. I haven't
needed to refrigerate.)
To prebake a pie shell, preheat the oven to
400 degrees. Roll out the pastry as you
would a pie crust. Dust counter with
rice flour, and/ or roll out on wax paper. Bake 12-15 min.
Choc nut mellow candies
Melt:
1 cup choc. Chips (gluten
free)
1 cup butter scotch chips
(gluten free)
¼ c. peanut butter
Add 3 c. mini marshmallows
into hot mixture.
Add 1 c. peanuts to hot
mixture.
Pour in foil lined pan in
blobs the size of small cookies
Raspberry Marshmallow Delight
50 large marshmallows
(marshmallows are gluten free)
1 cup milk
1 carton frozen whipped
topping, thawed (Cool Whip is gluten free)
2 packages 10 oz. each frozen
raspberries in syrup thawed
1 ¼ cup water divided
½ cup sugar
2 teas. Lemon juice
6 tbls. Cornstarch
Whipped cream and fresh
raspberries, optional
In large saucepan over medium
heat, stir marshmallows and milk until the marshmallows are melted. Cool to room temperature. Fold in whipped topping spread over crust. In
a saucepan, bring raspberries,
1 cup water, sugar and lemon juice to a boil.
Combine cornstarch, and remaining water; stir into raspberry
mixture. Boil for 2 minutes, stirring
constantly. Cool to room temperature. Spread over marshmallow layer. Chill until firm about 4 hours. Garnish with whipped cream and raspberries if
desired.
Chocolate Scotcheroos
Combine and cook over
moderate heat, stirring
Frequently, until mixture
begins to bubble.
Remove from heat.
1 cup sugar
1 cup light corn syrup
Then stir in:
1 c. peanut butter
Add:
6 cups gluten free cereal
similar to rice krispies
Press into 13x9 inch pan
Flourless Chocolate Cake
INGREDIENTS
- 1/2 cup water
- 1/4 teaspoon
salt
- 3/4 cup white
sugar
- 18 (1 ounce)
squares bittersweet chocolate
- 1 cup unsalted
butter
- 6 eggs
DIRECTIONS
1.
Preheat oven to 300 degrees F (150 degrees C). Grease one 10
inch round cake pan and set aside.
2.
In a small saucepan over medium heat combine the water, salt and
sugar. Stir until completely dissolved and set aside.
3.
Either in the top half of a double boiler or in a microwave oven
melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric
mixer.
4.
Cut the butter into pieces and beat the butter into the
chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the
eggs, one at a time.
5.
Pour the batter into the prepared pan. Have a pan larger than
the cake pan ready, put the cake pan in the larger pan and fill the pan with
boiling water halfway up the sides of the cake pan.
6.
Bake cake in the water bath at 300 degrees F (150 degrees C) for
45 minutes. The center will still look wet. Chill cake overnight in the pan. To
unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert
onto a serving plate.
Vanilla pudding
1/3 cup sugar
2 Tblsp. Cornstarch
1/8 teasp. Salt
Combine:
2 c. milk
2 egg yolks
Gradually stir into sugar
mixture. Cook over medium
Heat, stirring constantly,
until it thickens and boils.
Boil and stir for 1 min. Remove from heat; stir in
2 Tbls. Butter or margarine
2 teas. Vanilla
Pour into dessert
dishes. Cool slightly and chill.
Chocolate Layered Dessert
1st layer
1 cup cool whip
1 cup powdered sugar
1 eight oz. pkg. Cream cheese
Mix above ingr. And spread
into 9x13 in. pan
2nd layer
2 pkgs instant pudding
(chocolate). Mix as
directed on package for pie
filling. Pour on 1st
layer.
3rd layer
Cool whip (about 1- 1 1/2
cups
Spread over pudding and chill
in refrigerator.
Peanut Butter Drop Cookies
2 eggs
1 c chunky peanut butter
1 cup sugar
Beat eggs. Stir in the peanut butter and sugar.
Drop by small spoonfuls on
ungreased cookie sheets.
Bake in preheated 350 oven
for 10 –12 minutes. Makes
approximately 2 ½ dozen 2 inch cookies.
Old
fashioned sugar cookies
1/2 cup margarine softened
3/4 cup sugar
1 egg
1/2 teaspoon vanilla
1/2 teaspoon lemon juice
1 tablespoon milk or half and half or cream
1 3/4 cups rice flour
1 tablespoon cornstarch
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 cup water
Preheat oven to 350.
Cream margarine, sugar and egg. Add vanilla, lemon juice, milk and water.
Mix rice flour, cornstarch, cream of tartar and baking soda together
in separate bowl. Add to creamed mixture.
Pour into jelly roll pan or cookie sheet that has sides. Smooth into
about 1/4 in thickness or a little thicker. Make it look kind of as
thick as a thin crusted pizza. Sprinkle with sugar if desired.
Bake for 10 min. in 350 oven. Don't let them brown. THEN
****This is important******
The minute you get them out of the oven you use a cookie cutter to cut
the cookie shape out. This must be done after they are baked, not
before. Then you pull the part out of the pan that surround the
shapes and eat it. Frost the cookies or eat as is!
1/2 cup margarine softened
3/4 cup sugar
1 egg
1/2 teaspoon vanilla
1/2 teaspoon lemon juice
1 tablespoon milk or half and half or cream
1 3/4 cups rice flour
1 tablespoon cornstarch
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 cup water
Preheat oven to 350.
Cream margarine, sugar and egg. Add vanilla, lemon juice, milk and water.
Mix rice flour, cornstarch, cream of tartar and baking soda together
in separate bowl. Add to creamed mixture.
Pour into jelly roll pan or cookie sheet that has sides. Smooth into
about 1/4 in thickness or a little thicker. Make it look kind of as
thick as a thin crusted pizza. Sprinkle with sugar if desired.
Bake for 10 min. in 350 oven. Don't let them brown. THEN
****This is important******
The minute you get them out of the oven you use a cookie cutter to cut
the cookie shape out. This must be done after they are baked, not
before. Then you pull the part out of the pan that surround the
shapes and eat it. Frost the cookies or eat as is!
Chocolate Cake
Preheat oven to 450.
Mix in bowl:
2 cups regular rice flour
1 ½ cups sugar
¼ teaspoon salt
Bring to boil the following
in saucepan then add to above while
still very hot
While stirring vigorously:
2 sticks margarine (1 cup)
3 tablespoons cocoa
1 cup water
After above cools to the
point that it doesn’t cook the eggs, add the following:
2 eggs beaten
½ cup buttermilk
1 teasp. Soda
1 teasp. Vanilla
Pour into 9”x13” pan. Bake at 450 degrees for 20 minutes
Best Ever Chocolate Chip
Cookies
1 cup white sugar
1/2 cup brown sugar, lightly packed
2 sticks Fleishman's margarine
2 eggs
2 teas. vanilla extract
1/2 teaspoon salt
1 teas. baking soda
1 rounded teas. xanthan gum or guar gum
1 small box Jello instant pudding mix
2 2/3 cups GF flour blend:
6 ounces (1/2 bag) semi sweet chocolate chip cookies
Thoroughly mix first 9 ingredients with electric mixer. Beat in flour.
Dough should be stiff & gooey. Add additional rice flour as needed.
Stir in chocolate chips by hand. Chill dough for at least one hour.
Heat oven to 375 degrees F. Drop rounded teaspoons onto ungreased
Cookie sheet. Bake 10 to 12 minutes. Makes about 3 1/2 dozen small cookies.
(2) While cookies are baking, return remaining dough to the frigerator
until ready to bake. Don't allow dough to get warm before baking. I
make up three or four cookie sheets of cookies at a time & refrigerate
them until they are ready to bake.
Mrs. Ray’s White Rice Muffins
1 cup rice flour
¼ teasp. Baking soda
2 teasp. Baking powder
¼ teasp. Salt
¼ cup sugar
Mix in separate bowl:
1 egg
¼ cup small curd cottage
cheese (gluten free)
½ cup buttermilk
1 Tblesp. Melted butter.
Add to top mixture and mix just
to moisten.
Pour into greased muffin tins.
Bake 20-30 minutes at 350 degrees.
Macaroons
1/2 teaspoon salt
4 egg whites
1 1/4 cups fine granulated
sugar
1 teaspoon vanilla
2 cups sweetened shredded
coconut
Add salt to egg whites and
beat with electric mixer until stiff but not dry. Add sugar slowly, beating until granules are
dissolved. Mix in lightly the vanilla
and coconut. Drop by teaspoonfuls onto
ungreased brown paper on cookie sheets. Bake in preheated 350 oven for about 20
minutes. Slip paper onto wet table or
board and let stand for 1 minute. Loosen
cookies and remove to wire racks. Makes
approximately 2 1/2 dozen macaroons.
Tollhouse cookies
1 c. butter
¾ c. sugar
¾ c. brown sugar
1 teasp. Vanilla
2 eggs
2 ¼ c. rice flour
1 t. baking soda
1 t. salt
2 t. xanthan gum
12 oz chocolate chips
Bake for 10 minutes at 350 on
ungreased cookie sheet.
Old-fashioned sugar cookies
½ cup margarine softened
¾ cup sugar
1 eggs
½ teaspoon Vanilla
½ teaspoon lemon juice
1 tablespoon milk or half and
half or cream
1 ¾ cups rice flour
1 tablespoon cornstarch
1 teaspoon cream of tartar
½ teaspoon baking soda
Cream margarine sugar and
egg. Add vanilla lemon juice and milk.
Sift rice flour, cornstarch,
cream of tartar and baking soda. Add to
creamed mixture. Roll out to ¼ inch
thickness. Cut with a cookie
cutter. Place on lightly greased cookie
sheet. Sprinkle with sugar. Bake at 425 degrees 7 to 10 minutes. Don’t let cookies get too brown. Let cookies set for a few minutes on baking
sheet after removing from the oven.
Makes 2 ½ to 3 dozen.
Pie Crust
2/3 cup vegetable shortening
2 oz. Cream cheese Combine and mix well
1 Cup regular rice flour
¾ cup sweet rice flour
1 teaspoon xanthan gum
1 teaspoon salt Add.
Mix well.
½ cup cold water Add. Mix well.
For single crust pie place
half of dough in center of pie pan. Pat
out dough with fingers, covering bottom and sides of pan. Flute edges.
Fill and Bake per usual recipe.
For double crust pie: do as
with single pie crust. Add filling
Sprinkle generous amount of sweet rice flour onto waxed paper. Roll out top crust on waxed paper. Using waxed paper to support dough. Flip crust onto top of pie. Remove waxed paper.
Trim edges Flute. Bake per usual recipe.
Aunt Blanches Caramel
Frosting
1/3
cup butter
2/3
cup brown
sugar, firmly packed
3
tablespoons 2% milk
2
1/2 cups powdered sugar
In
a medium saucepan, melt the butter over medium heat. Stir in brown sugar. Cook
and stir until just bubbly. Remove from heat. Add the milk, beating vigorously
until smooth. By hand, beat in enough powdered sugar to make a frosting of
spreading consistency. Frost cake immediately.