Celiac Recipes from 1994

Copyright by Michael Jones, Bill Elkus, Jim Lyles, and Lisa Lewis 1994 - All rights reserved worldwide.
Disclaimer
These recipes were posted to the Celiac LISTSERV(R) during 1994. Ingredients can change or local adaptions may not be available in other areas, so caution is recommended in the use of any ingredient. These recipes have not been indepently tested for accuracy.


Table of Contents

 

Appetizers~Appetizers~Appetizers~Appetizers~Appetizers~Appetizers~~Appetizers~

Smoked Salmon Spread

Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~

Panettone Bread for Holidays Pansonic Breadmachine Recipe

Salads/Soups~Salads/Soups~Salads/Soups~Salads/Soups~Salads/Soups~

Cranberry Marble Mold Cranberry Sour Cream Cheese Salad Mold Pumpkin and Pear Soup Harvest Soup

Entries~Entries~Entries~Entries~Entries~Entries~Entries~Entries~Entries~Entries~

Baked Chicken w/Artichokes

Side Dishes~Side Dishes~Side Dishes~Side Dishes~Side Dishes~Side Dishes~

Turkey Stuffing Orange Roasted Turkey with Pecan Rice Stuffing Southern Corn Bread Stuffing Stuffing Pecan Rice Dressing Rice Dressing Ham and Rice Dressing Corn Bread Stuffing Turkey Dressing Bread Dressing Gourmet Rice Dressing Bread Stuffing Wild Rice Stuffing Cornbread Stuffing Mushroom, Wild Rice and Leak Stuffing Rice Stuffing Mederia Gravy Rice Lasagna

Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~

Apple Crisp Chocolate Angel Pie Pumpkin Dump Cake Pecan Cookies Deadly Chocolate Muffin Apple Cranbery Crisp Pumpkin Cheesecake Gluten-Free Toffee Squares p-nut butter cookies are easy! Delights

Appetizers~Appetizers~Appetizers~Appetizers~Appetizers~Appetizers~Appetizers~

From: MRS MELODY D GABRIEL <RKGK93A@PRODIGY.COM> Subject: Salmon Spread Smoked Salmon Spread 8 oz smoked salmon or lox 1-1/2 Tbs lemon juice, fresh 8 oz room temp, low fat GF cream cheese dash tabasco sauce 2 Tbs mashed GF capers 1/2 cup minced red onion Blend salmon, cheese and lemon juice in processor, stir in capers and tabasco. Season. Stir in onion and chill several hours before serving with GF rice crackers. Why does everyone eat MY crackers before theirs?
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Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~Breads~

From: MRS MELODY D GABRIEL <RKGK93A@PRODIGY.COM> Subject: Panettone bread for holidays Here's a great recipe for the holidays for an attractive loaf of bread. I got the recipe out of the newspaper and adapted it to Gluten free bread! "Panettone" (1 lb. loaf) 1/3 cup milk 1/4 cup water 1 egg slightly beaten 3 Tbs. butter or margarine 1/4 tsp. salt 2 cups of flour (I used 1 white and 1 brown rice flour) 2 Tbs. sugar 1 Tbs. Xanthan gum 1 1/2 tsp. yeast 1/3 cup blanches slivered almonds 3 Tbs.finely chopped candied cherries (red or red & green) Powdered sugar (The recipe also called for 1/3 cup of semi sweet chocolate morsels but I left that out!) Add ingredients to your bread maker as your manufacturer recommends. Put on lightest crust cycle. Add cherries and nuts at the beep or during the last kneading cycle. Bake, remove from oven, cool on rack and sprinkle with sifted powdered sugar (optional). Adapted by Melody Gabriel Note: The expensive ingredient is the almonds...about 99 cents for a small package which I manage to stretch into two loaves. Candied cherries were about $4 but they will last through at least 10 loaves. ------------------------------------------------------------------------ From: Kate Gregory <xtkmg@TRENTU.CA> Subject: Pansonic Breadmachine recipe Somebody mailed to the old gluten-free list asking for this. My husband adapted it from the Hagman book. Email me for questions... Everyone who is allergic to wheat or gluten should own a copy of The Gluten Free Gourmet by Bette Hagman published by Holt ISBN 0-8050-1835-2 (paperback) My copy was $18 Canadian. This book has over 200 wheat free recipes for bread, cookies, pizza, chicken pot pie, you name it. It is also full of advice about adapting existing recipes and where to get substitutes. The bread recipe in this book is great but the dough is too sticky to be kneaded by hand. So my husband adapted her recipe to work in a breadmaker. We have made this in our Pansonic many times; it tastes like bread, it is nice and soft. It toasts beautifully but unlike many rice breads is edible untoasted. 2 cups GF flour (see below) 3 tbsp sugar 2 tsp xanthan gum (see below) 1 cup milk, warmed for 1 min in microwave 1 tsp salt 1.5 tsp yeast 2 tbsp oil (or use butter, just barely melted in the microwave) 2 eggs 1 tsp vinegar Put these ingredients into your breadmaker in whatever order it requires them and bake like any other white loaf. The GF flour is a flour substitute Hagman recommends. You make it like this: 2 parts white rice flour 2/3 part potato starch flour (NOT potato flour) 1/3 part tapioca flour I make up 3 cups of this into a canister, 2 cups goes for the bread and the other cup stays in the canister for next time. As for the xanthan gum, she talks about this more in the book but it's a way to get the stretchiness that gluten provides. She gives several mail order sources for it in the States; here in Canada my inlaws simply asked their local health food store to get them some and eventually it arrived. My MIL has been gluten-intolerant for years and has been buying rice bread, corn pasta and the like all that time; now that she has this book she says she feels like a real person again. So many foods she thought she'd never eat again are opened up to her. She writes in the margin when she tries a recipe and every annotation says "good" or "very good"; she has yet to be disappointed. She's also gained weight which her doctor is very pleased about. I can't recommned the book highly enough, though you should be able to make the bread from this recipe without getting the book.
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Salads/Soups~Salads/Soups~Salads/Soups~Salads/Soups~Salads/Soups~

From: MRS MELODY D GABRIEL <RKGK93A@PRODIGY.COM> Subject: Cranberry Marble Mold 2 3 oz pkgs. cherry or cranberry jello 2 cups boiling water 1 10 oz. can crushed pineapple 1 8 oz can cranberry sauce 1 cup GF sour cream Dissolve gelatin in boiling water, stir in pineapple and cranberry sauce. Chill until set. Add sour cream. Stir through to marbleize. Pour into 9x13 glass dish or mold of your choice. Chill until firm. Do not use ice cubes or cold water with this recipe. Finely chopped walnuts may be added. ------------------------------------------------------------------------ From: MRS MELODY D GABRIEL <RKGK93A@PRODIGY.COM> Subject: Cranberry Sour Cream Cheese Salad Mold 2 Sm pkg raspberry jello 1C boiling water 1 can whole cranberries with juice 1 can crushed pineapple with juice 1C port wine 1C chopped nuts TOPPING: 1(8oz) pkg GF cream cheese 1C GF sour cream Dissolve jello in water. When cool, add other ingredients and pour into flat pan.(9by12) When firm, mix sour cream and softened cream cheese. Spread on top. Serve. ------------------------------------------------------------------------ From: MRS MELODY D GABRIEL <RKGK93A@PRODIGY.COM> Subject: Pumpkin Soup 1 tsp olive oil 1 cup chopped onion 2 cups Pear Nectar (spanish section) 1/4 tsp S&P 1 cup chopped peeled, red potatoes 2 cups skim milk 1-3/4 cups fresh/canned pumpkin 1 tsp orange rind 3/4 tsp ginger powder 1/4 cup low fat GF sour cream Pam a skillet, add oil and heat to medium. Add onion, cover and cook 10 minutes. Add nectar, potato and S&P. Cover & cook 30 minutes. Process when slightly cool till smooth. Return to sauce pan, stir in milk, pumpkin, orange rind and ginger cook over med heat 10 minutes. Top with a dollop of sour cream when served. Can be served in a hollowed out pumpkin for dramatic presentation. ------------------------------------------------------------------------ From: MRS MELODY D GABRIEL <RKGK93A@PRODIGY.COM> Subject: Harvest Soup 3 lbs butternut or acorn squash 2 granny smith apples, peeled and cored 1 med. onion, chopped 1 small potato, peeled and cubed 2 carrots, peeled and chopped 4 cups homemade chicken stock (or GF canned) 2 tsp curry powder (to taste) 1 tsp salt 1/2 tsp white pepper Apple cider Peel, seed and cube squash, reserve seeds. Place stock in large pot and bring to a boil. Turn heat to medium and add squash, apple, onion and carrot. Cook till veggies are tender. Strain veggies, reserving liquid. Puree veggies in processor or blender till smooth. Combine puree with reserved liquid and place back on stove , med heat. Add seasonings, adjust to taste. Simmer 10 minutes to blend flavors. If too thick, thin with cider or apple juice. Toast cleaned seeds in toaster oven 300 degrees till golden brown. Cool and use and garnish for yummy soup. Freezes well. Serves 6.
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Entires~Entires~Entires~Entires~Entires~Entires~Entires~Entires~Entires~

From: MRS MELODY D GABRIEL <RKGK93A@PRODIGY.COM> Subject: Baked chicken w/artichokes 4-6 Skinless, boneless chicken breasts- Put in baking dish, sprinkle with salt and pepper COMBINE: 1/4C butter OR 1/4C non-fat yoghurt 1T Lemon juice 1-2 Cloves garlic (chopped) 1t dried or 1T fresh basil 13oz. jar Artichoke hearts (drained and chopped fine) 1/2C fresh GF bread crumbs 1/2C Parmesian or Romano cheese Spread the above mixture on the chicken breasts. Pour over: 1/2C GF chicken broth 1/2C White wine Bake uncovered @375 for 45 mins. Serve with either rice or pasta.
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Side Dishes~Side Dishes~Side Dishes~Side Dishes~Side Dishes~Side Dishes~

Subject: Dressing and Stuffing Recipes FROM: The following stuffing recipes were posted by Mike Jones <mjones@digital.net> Orange Roasted Turkey with Pecan Rice Stuffing from Beth Hillison, The Gluten-Free Pantry 14-16 lb. GF turkey 1 tbs. ground sage 1 orange, cut in half 2 tsp. thyme 2 tsp. kosher salt 1 tsp. crushed dried 2 tsp. dried thyme rosemary 8 tbs. softened butter or 3 tbs. orange juice margarine 2 tbs. grated orange rind In a food processor combine butter, ground sage, thyme, rosemary, orange juice, and orange rind. Wrap in plastic and refrigerate overnight. Preheat oven to 425 degrees Clean and rinse turkey. Pat dry. Squeeze juice of orange over turkey and into cavity and rub side of orange over the skin. Rub with salt and thyme and sprinkle some inside the bird. Stuff with Pecan Rice Stuffing. Set in a large roasting pan. Brush liberally the softened margarine mixture over the skin of the turkey. Reserve extra. Tent with aluminum foil and bake for 45 minutes. Lower heat to 325 degrees and remove tent. Brush with more butter mixture and bake 3 hours or until tender. Baste occasionally with butter. Pecan Rice Stuffing 2 cups wild and brown 1 cup toasted pecans rice (combined) 10-16 oz. GF Italian sausage, cooked, 4 cups GF chicken stock drained & crumbled 2 tbs. GF margarine 2 tbs. fresh, chopped sage or 2 tsp. 1 cup each chopped dried sage onion, carrot, and celery 1-2 tsp. dried thyme salt and pepper to taste In a large saucepan, melt margarine and saute onions, carrots, and celery until soft (3-5 minutes). Add rice mixture and mix to coat. Add stock and simmer, covered until rice is soft and liquid is absorbed. Add remaining ingredients. Cool to room temperature and stuff turkey. Bake any leftover stuffing in a covered casserole for 30 minutes. Gravy 2 tbs. margarine 1/3 cup orange juice 1 medium onion, 2 tbs. cornstarch mixed chopped with 3 tbs. orange juice 1/4 cup white wine Collect juices from turkey and from the pan. Cool and skim fat off. In a saucepan, melt margarine and saute onions over low heat until soft (3 minutes). Add wine and orange juice and simmer until liquids are reduced by half. Add pan juices and simmer 6 minutes to reduce. Thicken with cornstarch mixture and serve. Southern Corn Bread Stuffing from CSSG Ohio Miami Valley Area: 4 eggs 1 tbs. onion powder 2 tsp. baking soda 3 cups buttermilk 2 tsp. sage 2 tbs. GF oil 1 1/2 tsp. salt 1 cup GF sour cream dash of pepper 4 cups yellow corn meal 1 tbs. sugar In a large mixing bowl, beat eggs, buttermilk, sour cream, and oil with a fork to blend. In another bowl, toss all dry ingredients with clean fingers until blended. Stir in buttermilk/egg mixture just until mixed, pour into greased 13x9x2-inch. baking pan. Bake on lowest rack in preheated 425 degrees oven 20 minutes. Reduce heat to 350 degrees and bake 10 minutes more or until bread just begins to pull away from sides of pan; turn out on wire rack. When thoroughly cool, wrap in airtight plastic bag or foil and freeze or refrigerated until needed. Note: You can omit the sour cream and increase buttermilk to 4 cups if desired. Stuffing from CSSG Ohio Miami Valley Area: 9 tbs. soft butter, divided 1/2 cup fresh parsley, 1 lb. onions, coarsely chopped chopped GF corn bread 1 cup celery, diced 1/4 cup GF chicken or turkey stock The day before dinner, melt 4 tbs. butter in heavy skillet and saute onions slowly about 15 minutes. Add 1 tbs. butter and celery and saute 10 minutes. Add parsley and refrigerate in airtight container. Next morning, remove all stuffing ingredients and turkey from refrigerator, bring to room temperature. Trim and discard any deep brown crust from corn bread, crumble into large mixing bowl and stir in onion- celery mixture. Melt remaining butter and drizzle over stuffing; tossing lightly. Sprinkle with just enough stock to moisten and mix lightly again. Note: If you have extra stuffing, refrigerate until about two hours before dinner. Bake in casserole in 375 degrees oven for 1 hour or in oven with turkey about 1 1/2 hours or until thoroughly baked. Recipe will stuff 18-22 lb. turkey. Pecan Rice Dressing from CSSG Ohio Miami Valley Area: 1 cup butter 1 1/2 tsp. salt 1 cup onion, chopped 1 tsp. sage 1 cup celery, chopped 1 tsp. celery seeds 1 cup minced parsley 1/2 tsp. ground cloves 8 cups cooked rice 1/2 tsp. pepper 2 cups pecans, chopped 1/2 tsp. nutmeg 2 tsp. thyme Melt butter, add onions, celery, parsley, saute over low heat until tender. Add cooked rice and all the seasonings; add pecans. Heat until warm. Rice Dressing from CSSG Ohio Miami Valley Area: 2 tbs. GF oil 2 lb. ground round 1 cup onion, chopped 1 lb. ground pork 1 cup green pepper, chopped salt and pepper to taste 1/2 cup celery 3 cups GF chicken stock 1/2 cup parsley, chopped 6 cups cooked rice 1 tbs. garlic, minced Heat oil in large pan. Add onions, celery, parsley, garlic, and saute about 5 to 10 minutes. Add the ground beef and pork. Brown meat until it loses its red color. Add salt and pepper. Add chicken stock and rice. Mix well. Put in a large roaster pan or stuff poultry. If using roasting pan, bake at 350 degrees for 40 to 50 minutes. Note: Chopped livers and gizzards can also be added to this mixture. Ham and Rice Dressing from CSSG Ohio Miami Valley Area: 1 lb. fresh chestnuts 2 cups GF cooked ham, 1 cup onions, chopped chopped 1/2 cup celery, chopped 1 cup rice, long grain 1/2 green pepper, chopped 1/2 - 1 tsp. pepper 2 tbs. cooking oil 1/8 tsp. cayenne 3 1/2 cups GF turkey or GF pepper, ground chicken broth, divided 2 eggs beaten 1/2 tsp. salt Cut and 'X' in the flat side of each chestnut with a sharp knife. Roast on a baking sheet in a 350 degrees oven for 20 to 25 minutes; let stand until cool enough to handle. Peel and coarsely chop. In a 3-quart saucepan cook onion, celery, and green pepper in hot oil until tender. Add chestnuts, 3 cups of the broth, ham, uncooked rice, peppers, and salt. Simmer, covered for 30 minutes. Remove from heat. Combine remaining broth and eggs; stir into ham/rice mixture. Use to stuff an uncooked 10 to 12 pound turkey. Corn Bread Stuffing from Sharon White: 2 pans of GF baked 1/1 lb. butter cornbread, 9-inch. 2 - 3 cups GF turkey or GF 6 slice GF white bread chicken broth 2 cups celery, chopped 2 eggs 3 cups onions, chopped 2 hard boiled eggs, peeled, cooked giblets chopped fine salt and pepper to taste In an iron skillet melt butter and saute onions and celery until yellow and limp. Crumble cornbread into onion mixture. Tear bread in fine pieces and add. Add stock until mixture is moist but loosely packed (1 to 1 1/2 cups broth) Add eggs and mix well. Season with salt and pepper. Mix well. More stock may be added if necessary. This dressing is good as a casserole. Turkey Dressing from CSSG Ohio Miami Valley Area: 1/4 lb. ground pork 4 -7 slices GF white bread 1/4 lb. ground round salt and pepper to taste 1/4 - 1/2 cup butter 1/2 tsp. sage 2 small eggs, beaten 1/2 tsp. parsley gizzard, hearts, liver 2 large onions, chopped cooked, cooled, chopped Grind or process bread until it is fairly fine. Melt butter in large frying pan. Mix rest of ingredients well. Add the mixed ingredients to frying pan. Brown on medium heat and break up mixture as it cooks. Cool. Note: This dressing made be made several days ahead and refrigerated until ready to use. Recipe will stuff a 12-14 pound turkey Bread Dressing from CSSG Ohio Miami Valley Area: Cooked giblets, chopped fine 4 cups GF bread, dice small 1/4 cup butter 1/4 cup parsley 2 tbs. or more onion, chopped 1 1/2 cups nut meats (pine, One of the following pecans, or walnuts) 1 cup browned GF sausage 3/4 - 1 cup celery, chopped meat 1 tsp. sage, dried or thyme 1 cup sliced mushrooms, 3/4 tsp. salt saute with onions milk, or GF stock to moisten 1 cup chopped or whole drained oysters 1 cup cooked shrimp Melt butter in a skillet. Saute onions, chopped giblets, and celery 3 to 5 minutes. Add the sauteed mixture to rest of ingredients. Mix well. Add milk or stock to moisten very lightly Gourmet Rice Dressing from CSSG Ohio Miami Valley Area: 1 cup onions, chopped 2 cups GF chicken broth, 1 cup celery, chopped boiling 1 cup celery leaves, 1 tsp. salt chopped 3/4 tsp. poultry seasoning 4 oz. sliced mushrooms 1/2 cup almonds, sliced, 1 cup rice, uncooked toasted 3 tbs. butter or GF margarine Saute onions, celery, and celery leaves, mushrooms, and rice in butter until vegetables are tender and rice is golden. Turn into buttered shallow 2-quart casserole. Stir in chicken broth and seasonings. Cover and bake at 350 degrees for 30 to 35 minutes or until rice is tender and liquid is absorbed. Fluff with fork, spoon into serving dish; sprinkle with almonds. Bread Stuffing from CSSG Ohio Miami Valley Area: 4 cups GF bread cubes 1/4 tsp. pepper 1/3 cup butter or GF sage, dried to taste margarine poultry seasoning to taste 1/3 cup onion, finely salt chopped 1/2 cup celery, chopped water Prepare bread cubes. Melt butter and add onion, celery, and celery leaves. Saute until tender. Add the bread cubes and seasoning. Mix together well. For a moist, stuffing add a little hot water. For a dry turkey, multiply recipe 3 times. Put any extra stuffing in a casserole and bake. Wild Rice Stuffing from CSSG Ohio Miami Valley Area: 1 cup wild rice 1 - 2 cups mushrooms, 4 cups water fresh, sliced 1 1/2 tbs. butter turkey giblets, cooked, 1/2 cup green onions, diced fine chopped 2/3 cup almonds, slivered 1/2 cup celery, chopped 2 eggs 1/2 tsp. oregano or sage or poultry seasoning Wash rice thoroughly. Combine rice and water in a heavy saucepan. Bring to a boil, then cover and simmer for 45 minutes or until tender but not mushy. Cover; fluff with a fork and simmer 5 minutes more. Drain in a colander. In the same saucepan (rice removed), melt butter, saute vegetables, giblets, and almonds. Season with salt and pepper. Stir in rice. Then add eggs and remaining spices. Season as desired. Stuff turkey. Cornbread Stuffing from CSSG Ohio Miami Valley Area: 16 oz GF cornbread cubes 1 tsp. sage 1/4 lb. butter or GF 1 cup parsley, chopped margarine 1 egg, slightly beaten 1 cup celery, chopped 1 cup giblet stock or GF 1 cup onion, chopped chicken broth 1 tsp. thyme, dried salt and pepper to taste Cut cornbread into 1-inch. cubes. Place the cubes on a baking sheet and bake for 30 minutes at 350 degrees or until toasted, stirring every 10 minutes. Remove cornbread cubes from oven and cool to room temperature. Saute onions and celery in butter. Cool. Mix the cornbread cubes, cooked onion/celery mixture and egg together. Mix well. Add stock or broth, salt, pepper, and seasoning. Mix all together well. ------------------------------------------------------------------------ From: MRS MELODY D GABRIEL <RKGK93A@PRODIGY.COM> Subject: mushroom stuffing Mushroom, Wild Rice and Leek stuffing 1/2 cup rinsed Wild Rice 2 cups warm water 2 cups cold water 1/2 tsp rosemary 1 tsp olive oil 3 leeks, 1/4" rings,rinsed 2 cups mushrooms in 1/4" pcs 4 garlic cloves, minced 3 tsp GF soy (San'J best) 3 tsp fresh lemon juice 1/3 cup minced fresh parsley SALT & Pepper to taste Soak wild rice in warm water 30 minutes. Drain, put in heavy pot, add cold water, salt and rosemary. Cover, bring to boil, reduce to simmer 45-60 minutes. In heavy skillet heat oil, add leeks, saute 3-5 min, add mushrooms & garlic. Stir fry 3 minutes. Remove and set aside. Drain rice, combine/leeks. Add soy and lemon juice, stir in parsley. Bake in dish at 325 for 10-15 minutes or cook in bird. Best for a small Turkey or Chicken. From: MRS MELODY D GABRIEL <RKGK93A@PRODIGY.COM> Subject: rice stuffing Wile Rice Stuffing <very large turkey, may want to half) 5 c chicken stock 1 cup rinsed wild rice 2 bay leaves 2 cups white rice 6 Tbs no salt marge 1 lg onion, minced 4 celery ribs, minced 1 garlic clove, minced 1 cup fresh parsley, minced 1 cup green pepper, minced 1-1/2 cups chestnuts<cooked 1 cup cranberrys and crumbled) 1 cup toasted pinenuts 2 cups GrannySmith apples, 1-1/2 tsp Bells Poultry Seas chopped 1 Tbs cinnamon Cook wild rice in stock and Bayleaf 15 min. Add white rice and 2 tsp salt, simmer 30 min. Let stand 10 min. Melt marge. & saute onions, garlic, celery & pepper 12 minutes. Add parsley, nuts, apples, cranberrys spices & cooked rices. Season inside of Turkey, fill with stuffing. Yummy Good! This can be cooked in a pammed casserole pan and I found it freezes very well for up to 4 months. ------------------------------------------------------------------------ From: MRS MELODY D GABRIEL (RKGK93A@PRODIGY.COM> Subject: Mederia gravy Madeira gravy for turkey 4 Tbs cornstarch 7-1/2 cups stock 1/3 c madeira 1/4 cup chopped fresh parsley 6 Tbs pan drippings 1 finely minced garlic <fat removed) Heat drippings over med heat, slowly stir in cornstarch till golden paste forms <7 minutes) Whisk in stock slowly, add madeira and garlic. Cook 20 minutes till thick and bubbly. Mix in parsley. Keep warm and serve. The smell it sends throughout the house is WONDERFUL! ------------------------------------------------------------------------ From: MRS MELODY D GABRIEL (RKGK93A@PRODIGY.COM> Subject: rice lasagna 3 c cold cooked white rice 1/2 cup grated Parm. Cheese 2 T grated Parm. Cheese 2 beaten eggs (or substitute 1/2 cup no fat GF cottage cheese 8 oz low fat GF ricotta 1 large jar chunky spaghetti sauce 1 cup cooked ground turkey (optional) Add eggs and 1/4 cup parma. cheese to rice. Set aside. Comb 1/4 cup parma. cheese and cottage cheese. Set aside. Add sauce to meat mixture, heat. Spoon 1 cup rice mix into pammed glass pan, cover with 1/2 of cottage cheese mix, 1/3 sauce and 1/2 ricotta. Repeat, topping with sauce and 2 T grated parm. Cook 20 minutes or more if dense rather than flat (size of pan) at 375. I make several small loaf pans and freeze them uncooked. Cook longer if cold. Serves 8.
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Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~Desserts~

From: MRS MELODY D GABRIEL <KGK93A@PRODIGY.COM> Subject: apple crisp Oil a 9x9 baking dish & add: 4 Cup cored, peeled & sliced fruit 1/2 Cup or less water (wet or dry fruit) Mix: 3/4 Cup flour GF 1 Cup Brown or white sugar 1 tsp cinnamon 1/4 tsp nutmeg 1/2 Cup butter or margarine pinch of salt Break mixture up over fruit. Bake at 350 F till fruit is soft and crust is brown and crisp about 25-30 minutes. Eat plain, with cream, whipped cream, ice creal or a glass of rum. ------------------------------------------------------------------------ From: MRS MELODY D GABRIEL <RKGK93A@PRODIGY.COM> Subject: Chocolate angel pie SHELL 2 egg whites 1/8 tsp cream of tartar 1/8 tsp salt 1/2 c sugar 1/2 c walnuts FILLING 1 bar Baker's German Sweet Chocolate 3 TBS water 1 tsp vanilla 1 cup heavy cream Beat egg whites with salt and cream of tartar. Add sugar, 2 TBS at a time. Continue to beat. Fold in vanilla and nuts. Spoon into greased 8" pie pan. Bake at 300 degrees for 50-55 mins. Cool. Stir chocolate and water, melting on stove or microwave (careful not to burn here). Cool. Whip cream. Add vanilla and chocolate. Mix and pour into shell. Refrigerate 2 hrs. before serving. I used to make this for my bridge group 20 years ago and dug it out for Bob. I would assume you could use this meringue shell for almost any filling such as chocolate cream pie etc. It is rich and yummie!!!! ------------------------------------------------------------------------ From: MRS MELODY D GABRIEL <RKGK93A@PRODIGY.COM> Subject: Pumpkin dump cake Preheat oven 400 degrees. Prepare 1 large can Pumpkin Pie Filling according to direction on can---for two pies. Pour ("dump") into 9X13 pan Bake 15 minutes at 400 degrees then reduce to 350 degrees for 20 minutes. Remove from oven and dump (1) box of GF dry white cake mix over pumpkin. Or, take a GF dry white cake mix and add 1 tsp. cinnamon, 1/2 tsp nutmeg and 1/2 tsp ginger, mix thouroughly to make a spice cake and spread over the top of the pumpkin. Take a knife and cut (but do not mix) cake mix in criss-crosses into pie filling. (This gives a crumbly topping effect. Return to oven for 1 hour or until pie filling is done. Test with knife to see if it comes out clean. Remove and cool. Chill for a few hours. Serve into squares with whipped cream or cool whip. Serves several adults or four teenagers!! This is yummie!!! ------------------------------------------------------------------------ From: MRS MELODY D GABRIEL <RKGK93A@PRODIGY.COM> Subject: Pecan cookies Marcia Adams; Heartland: The Best of the Old and the New from Midwest Kitchens; p. 175 (I found this recipe on *P today and immediately went out in the kitchen and made them. They are delicious and my husband is thrilled! I ran out of pecans so I used some candied cherries on the top for decoration and they look quite attractive. Melody in NH) These are excellent. They taste like crispy little pecan pies w/o crust. I think drizzling a bittersweet choc. glaze on them would really be good but I have not tried it yet. I suggest NOT using air-bake pans because the cookies do not get as crisp. 1/2 pound pecans (I used 2 cups chopped pecans) 1 cup packed brown sugar 1/8 tsp. salt 1 egg white 1 tsp. GF vanilla extract Few drops pecan extract (Optional; I did not use) Pecan Halves Preheat oven to 350 degrees F. Place half the pecans in a food processor bowl and pulse until finely ground; transfer to a med. size mixing bowl. Repeat w/ the rest of the nuts. Add brown sugar, salt, egg white and extract(s). Mix well. Form the dough into marble size balls and place well apart on a large, well-greased cookie sheet. (About 12 cookies/sheet). Firmly press a pecan half into each. Bake 8-9 min until cookies are a deep golden brown. Let cookies remain on cookie sheet 3 min. Cool on wire rack. Makes 36 or more cookies if you make them the right size. ------------------------------------------------------------------------ From: Mike Jones <mjones@digital.net> Subject: Deadly Chocolate Muffin Deadly Chocolate Muffins adapted by Mike Jones: For those who love chocolate, this is a wonderful and moist dessert. No one will know that it is GF. For a decorative dessert, use white chocolate in the topping. 2 eggs, separated 6 tbs. GF sour cream 1/8 tsp. cream of tartar 1/4 tsp. salt 1/2 cup light brown sugar, 1 tsp. GF vanilla extract packed 1 tsp. xanthan gum 12 oz GF semisweet chocolate 1/2 tsp. baking soda chocolate 1 cup Gourmet Blend flour 1/2 cup GF unsalted 1/2 to 1 cup GF semisweet margarine Topping 1/4 cup chopped nuts, Macadamia or pecans 1/4 cup GF semisweet chocolate Preheat oven to 350 degrees. Line the muffin tins with paper liners. Separate the eggs. Whip the egg whites with the cream of tartar until fluffy and stiff peaks form. Set aside. Melt the 12 ounces of chocolate and margarine in the microwave or a double boiler. Set aside. Cream the egg yolks and brown sugar. Add the vanilla extract and sour cream. Beat until well mixed, about 1 minute on low speed. Add the melted chocolate-margarine mixture. Beat until well mixed, about 2 minutes on low speed. Add the salt, baking soda, xanthan gum, and Gourmet Blend flour. Beat until well mixed about two minutes on low speed. Fold in the egg whites. Fold in the 1/2 cup of chocolate bits. Spoon into the paper liners, filling each about 2/3 full. This is a sticky dough. A spoon with a knife is an easy way to fill the paper liners. Sprinkle with the chopped nuts. Sprinkle with the remaining chocolate chips, one or two per muffin. Bake at 350 degrees for 25 minutes. Remove from oven and cool for 15 minutes before removing from muffin tins. Makes 24. ------------------------------------------------------------------------ From: MRS MELODY D GABRIEL <RKGK93A@PRODIGY.COM> Subject: Apple Cranberry Crisp 3 lb red delicious apples, peeled & diced 12 oz whole cranberries 1/3 cup sugar 2 tsp cinnamon 1 tsp allspice 1 Tbs Grand Marnier 2 tsp cornstarch 1 tsp quick tapioca 1 cup crushed GF cereal 1/4 cup brown sugar 1/4 cup marge 1/4 cup finely chopped 1 tsp cinnamon 1/4 tsp nutmeg nuts 8 x 8 glass baking dish, rubbed with a little marge. bring apples, berrys, sugar and first set of spices to boil in heavy saucepan, stirring for 5 minutes. Mix liquoir, tapioca and cornstarch together, stir into fruit, reduce heat and simmer 2 minutes till thick. Pour into dish. In small no-stick frypan, melt 1/4 cup marge, stir in crushed cereal and cinnamon and nutmeg, stiring till just crumbly. Sprinkle over fruit, top with chopped nuts and bake 350 degrees 20 minutes. I double this and put it in a 8 x 13 pan for a crowd. Keeps well and reheats easily. Top with GF frozen vanilla yogurt. ------------------------------------------------------------------------ From: MRS MELODY D GABRIEL <RKGK93A@PRODIGY.COM> Subject: Pumpkin cheesecake 325 degrees (230 cal/slice) Mix 2 cups GF cereal, crushed and 1/3 cup marge together with fork and press into round 9 x 3 spring form pan 24 oz low or no fat cottage cheese GF 12 oz light cream cheese, room temp 1-1/4 cup light brown sugar 2 eggs and 2 whites 2 cups pumpkin (fresh is best!) 2 Tbs cornstarch 2 tsp pumpkin pie spice 1 tsp GF vanilla Process cottage and cream cheese 2 minutes in blender or food processor. Add brown sugar, process till sugar dissolved. Add eggs and process till blended. Pour into large bowl. Stir in pumpkin, cornstarch, spice and vanilla and mix well. Pour into baking pan. Bake 1 hour/20 minutes till top just cracks. Shut off oven, do not remove cake and leave oven door closed for 2 additional hours. Remove pie, cool in baking pan on rack. When cold, wrap pie and pan tightly in plastic wrap and chill at least 6 hours up to 4 days. Run a knife around cake and remove sides. ------------------------------------------------------------------------ From: Richard Crooker <0003834619@MCIMAIL.COM> Subject: Gluten-Free Toffee Squares 1/2 lb. butter (or casein-free oleo) 1 cup brown sugar 1 tsp. gluten-free vanilla 1 egg yolk 2 cups gluten free flour (ratio: 2 c. white rice flour, 2/3 c. potato starch 1/3 c. tapioca flour) 8 oz. dark chocolate bar (Hershey's Special will do) 1 cup chopped walnuts Mix first four ingredients together. Add flour. Spread in a buttered (or PAM spray) jelly roll pan (15 X 10"). Bake at 350 for 15 minutes, until light brown. Remove from oven. Place chocolate bar on top--the heat from the cookie will melt it in about 10 minutes. Spread. Sprinkle nuts on top. Cool and cut into bars. ------------------------------------------------------------------------ From: MR ROBERT P GABRIEL <RKGK93B@PRODIGY.COM> Subject: p-nut butter cookies are easy! 1 egg 1 cup sugar 1 cup chunky or plain peanut butter Gradually add sugar to beaten egg. Stir in peanut butter. Chill dough for about 1 hour. Drop by teaspoonfuls on ungreased cookie sheet. Flatten with fork dipped in hot water and push into nice little neat circles. Bake at 350 degrees for 10 to 12 minutes. For a variation, add a few GF chocolate chips. I have doubled this recipe and cut back a little on the sugar so they are not so sweet. These are delicious! It's unbelievable that they hold together so well with no flour! And they do freeze very well! ------------------------------------------------------------------------ From: <ElfenX@AOL.COM> Subject: Delights 1/2 c. margarine 1/2 tsp. xanthun gum 2 Tbs. sugar 1c. rice flour 1 tsp. vanilla 1 c. finely chopped walnuts powdered sugar Thoroughly mix margarine, sugar, and vanilla. Gradually add other ingredients. Chill for at least 1 hour. Heat oven to 350 F. Shape dough into marble size balls. You need them small enough to pop into your mouth all at once and they expand a little during baking. Bake on ungreased cookie sheet for 10-15 minutes or until firm, but not browned. Roll GENTLY in powdered sugar and put back on the cookie sheet to cool. Roll again in the powdered sugar. They are better if left to sit overnight.
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