Breakfast

Appetizers/Drinks

Main Course

Vegetables

Desserts

Bread

Breakfast

Hot Rice Cereal

Strawberry Wonder Sauce

Stuffed Baked Apples

• 5 Granny Smith or Golden Delicious apples
• 1 Cup of brown sugar
• 1/2 Cup of butter or margarine, melted
• 1 Tablespoons of cinnamon
• 1/2 Cup of chopped pecans
• 1 Teaspoon of vanilla extract
• Whipped Cream

Core the apples almost to the bottom, removing all the seeds and stem. In a bowl mix together melted 
butter or margarine, brown sugar and cinnamon. Add the pecans and vanilla and mix. Firmly pack the center
of each apple with the spiced pecan mixture. Bake for 40-50 minutes until apple is firm, but can be pierced 
with a fork.  Garnish with whipped cream and Enjoy !  

New England Johnny Cake

This particular Johnny cake is a little bit different from most Johnny Cakes. This
Johnny Cake resembles cornbread, but has a very rich, sweet flavor. It is a cross
between cornbread and a coffee cake. I hope you enjoy it.

1 Cup Cornmeal
1/2 Teaspoon Soda
1/4 Teaspoon Salt
1 Teaspoon Cream of Tartar
1 Cup Sugar
1 Egg, well beaten
1 Cup Milk
1 1/2 Tablespoons butter
1 Tablespoon Molasses

Preheat oven to 425 degrees. Mis and sift dry ingredients into a mixing bowl and set aside.
Melt butter in a baking pan, tilt to cover bottom of pan; pour melted butter back into the 
dry mixture. Add milk, egg and molasses to the dry ingredients and mix well. Pour batter 
into the buttered pan and bake for 30 minutes until golden. Cut into squares and serve hot.   

Sausage Quiche Squares

Migas

Migas are a terrific brunch dish. I lived in Austin, Texas for several years and these are 
very popular at weekend brunches.

4 Large Eggs
1 Tablespoon Water
1 Tablespoon Salsa (preferably chunky)
1 Tablespoon Butter
1 Tablespoon Olive oil
2 6-inch corn tortillas, torn into small pieces
1/4 Cup Finely chopped white onion
2 T Chopped green chiles
1 Medium tomato, seeds and pulp removed, chopped
1/2 Cup Chopped avocado, sprinkled with a little lemon juice
2 t Minced fresh cilantro
2/3 Cup Grated mild cheddar or Monterrey jack cheese
Sour cream

In a small bowl, lightly beat together the eggs, water and salsa, and set aside. Chop the onion, green chiles, tomato, avocado and cilantro before you start the
migas so they'll be ready when you need them. Warm the butter and olive oil in a heavy skillet. Add the tortilla pieces and sauté until softened. Add the chopped
onion and sauté until it is transparent. Stir in the chopped green chiles.Pour the egg mixture into the skillet, and "scramble" until eggs are done. Remove the skillet
from heat, and sprinkle the chopped tomato, avocado, cilantro and cheese into the eggs, again stirring well. Serve at once with warm corn tortillas. Garnish with
additional salsa and sour cream

Appetizers/Drinks

Bean & Cheese Quesadillas

3 Corn Tortillas (More if needed)
1 Can of G.F. Refried Beans (will not use entire can unless you make more than 3)
Shredded Cheddar Cheese (or other flavor like Monterey Jack or Swiss)
Sour Cream
Salsa

Heat a small pan with a tiny amount of oil or non stick cooking spray. While the pan is heating assemble your first quesadilla by spreading on a generous helping
of beans and cheese on top of one of the tortillas. Cover this with another tortilla like you are making a sandwich. Place in the skillet and heat for about 30 seconds
to a minute on each side. You will cook this similar to a grilled cheese sandwich; you are heating it enough to soften the tortilla, and heat the beans and cheese.
Remove from pan when cheese is completely melted. Cut into four pieces using a pizza cutter and top your quesadilla with sour cream and salsa and enjoy!

Deviled Eggs

6 eggs
1/2 teaspoon paprika
2 tablespoons mayonnaise
1/2 teaspoon mustard powder

Place eggs in a pot of salted water. Bring the water to a boil, and let eggs cook in boiling water until they are hard boiled, approximately 10 to 15 minutes. Drain
eggs, and let cool. Cut eggs in half, lengthwise. Remove the egg yolks using a spoon and mash them together in a small mixing bowl. Mix mayonnaise, and
dry mustard into the egg yolks. Spoon mixture back into the egg white halves and sprinkle yolk mixture with paprika. Chill in refrigerator and then serve.

Variations: Add according to taste
Green or black olives chopped
Onions, finely chopped
Pickles finely chopped or Relish

Sugar Free Hot Chocolate

1/2 cup Splenda
1/4 cup Hershey's Cocoa 
1/3 cup Hot Water
4 cups Milk
3/4 tsp. Sugar Free G.F. Vanilla Extract (Optional)

In medium saucepan, stir together sugar and cocoa; stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 1 minute.
Add milk; stirring constantly, heat to serving temperature. Do not boil. Remove from heat; add vanilla.I often leave the vanilla out, because we think it is rich enough without it, but it does add a nice touch to the finished product. You can also add peppermint extract too for a different flavor that is really unique and great tasting too.

Swiss Vegetable Cream Soup

2 Tablespoons Butter
3/4 Cup Chopped Onions
1/2 Cup Carrots, coarsely shredded
3 Cups Milk
1 Cup G.F. Chicken Broth
3/4 Teaspoon Salt
1/8 Teaspoon Nutmeg (Optional)
1/8 Teaspoon Pepper
1 Cup Instant Mashed Potato Flakes (make sure they are G.F.)
2 ounces of Swiss Cheese, this is about a 1/2 Cup of Shredded Swiss Cheese

In a medium saucepan melt the butter and sauté the onions and carrots until tender. Add the milk, broth, and spice and bring to a boil. Stir in the potato flakes and
cook while stirring for one minute. Add Swiss Cheese and cook only until the cheese is melted.

Ambrosia Waldorf Salad

2 cups fresh or frozen cranberry, halved
1/2 cup sugar
3 cups g.f. miniature marshmallows
2 cups diced unpeeled apples 
1 cup seedless green grapes, halved
3/4 cup chopped pecans 
20 ounce can pineapple tidbits, drained 
1 cup heavy cream -- whipped 
shredded or flaked coconut 

Combine cranberries and sugar. In a large bowl, combine the marshmallows, apples, grapes, pecans and 
pineapple. Add cranberries and mix well. Fold in the whipped cream. Before serving sprinkle top of salad
with shredded or flaked coconut. Enjoy!

Black Bean and Rice Soup

1 pound dry black beans, sorted and rinsed
1 (14-1/2-ounce) can whole tomatoes, undrained
1 cup sliced celery
1 cup chopped onion
1 cup chopped green pepper
1 smoked ham hock or ham bone ( make sure it is G.F.)
4 cloves garlic, minced
1 bay leaf
1/2 teaspoon ground red pepper
1/2 teaspoon thyme leaves
4 cups G.F. chicken broth ( I use homemade. I make it in advance and keep in the freezer)
4 cups water
Salt and ground black pepper to taste
4 cups hot cooked rice
1/2 cup (2 ounces) shredded Cheddar cheese
1/2 cup sour cream
1/2 cup G.F. picante sauce or hot sauce

Cover beans with water; soak overnight. Drain beans and place in large saucepan or 
Dutch oven. Add tomatoes with juice, celery, onion, green pepper, ham hock, garlic, 
bay leaf, red pepper, thyme, chicken broth and water; bring to a boil. Reduce heat 
and simmer, partially covered, 4 to 5 hours or until beans are tender; stir occasionally. 
Add more water if necessary during simmering. Remove and discard bay leaf. Remove ham 
hock and cut meat off bone; return meat to beans. Puree half of soup in blender or food processor; return to pan. Season soup with salt and black pepper.
Serve soup with rice, cheese, sour cream and picante sauce.

Main Course

Grandmother's Taco Salad

This particular recipes was a must have when I was a young girl at my Grandmother's Ladies Groups Luncheons. It is certainly not a traditional Taco Salad that we get in most restaurants, but this unique salad is still very tasty.

1 head iceberg lettuce, washed, drained and shredded
2 ripe tomatoes, diced
1/2 pound sharp Cheddar, diced
1 large onion, diced
1 can of Kidney beans, drained
1 pound lean ground beef, browned, crumbled and drained
1 bottle Catalina salad dressing (Kraft is gluten free at this writing)
1 large bag taco flavored chips, crushed
 

Combine the tomatoes, cheese, onion, lettuce, beans and ground beef in a large bowl. Add the crushed Taco Chips and salad dressing and mix well. This is a great
salad as a meal itself

** You may not need the entire bottle of Catalina dressing. You do want to be liberal with the dressing as the taco chips will absorb a lot of the dressing.

** Depending on your tastes you may or may not need the entire bag of chips. The more chips the crunchier the salad will tend to be. I like a lot of chips and a lot
of the Catalina dressing.

Chicken Teriyaki

1/2 Cup GF Soy Sauce
1/4 Cup Dry White Wine
1 Crushed Clove of Garlic
2 Tablespoons Brown Sugar
1/2 Teaspoon Powdered Ginger
2 1/2 lb Frying Chicken, cut up

Combine together the soy sauce, wine, garlic, sugar and ginger. Stir well. Place the chicken in a large Ziplock bag and pour the marinade over the chicken.
Refrigerate and let the chicken marinate for approx 2 hours. Transfer the chicken to a baking dish and cook at 350 degrees until the chicken is done. This
chicken also turns out very nicely on the grill.

Easy Salmon with Lime

4 Salmon Filets
4 Green Onions, chopped
2 Tablespoons Butter
2 Tablespoons G.F. Teriyaki Sauce (The Gluten Free Pantry carries a G.F. Teriyaki Sauce)
1 Teaspoons Herbes de Provence
2 Limes, Juiced

Preheat oven to 400 degrees. In a bowl mix together the teriyaki sauce, onions, herbs and lime juice and set aside. In an oven proof baking dish, melt the butter.
Place the salmon fillets into the dish and then pour the mixture over the salmon. Broil 6 to 10 minutes until the salmon is fully cooked.

The Salmon is great served with Asparagus and Steamed Rice.

Baked Holiday Ham

7 pounds whole smoked ham (make sure it is gluten free)
1 teaspoon whole cloves
1 cup brown sugar
1 tablespoon balsamic vinegar
1/2 teaspoon ground mustard (make sure gluten free, Frontier and Whole Foods are gluten free)
5 maraschino cherries
5 orange slices

Preheat oven to 325 degrees. Place ham, fat side up, on rack in shallow roasting pan.
Insert meat thermometer so tip is in thickest part of ham and does not touch bone or
rest in fat. Cover loosely and bake 1 1/4 to 2 1/4 hours or until thermometer reads
135 degrees (13 to 17 minutes per pound). About 20 minutes before ham is done,
remove from oven. Pour drippings from pan. Remove any skin from ham. Cut uniform
diamond shapes on fat surface of ham. Insert clove into each diamond. Stir together
brown sugar, vinegar and mustard; pat or brush on ham. Bake uncovered 20 minutes
longer. Cover ham and let stand about 10 minutes or until thermometer reads 140 degrees.
Garnish with orange slices and cherries.

Pepper Steak and Rice

1-1/2 pounds sirloin steak, cut into strips 1/4-inch thick
1 tablespoon paprika
2 cloves garlic, crushed
2 tablespoons butter or margarine
2 medium green bell peppers, cut into strips
2 large tomatoes, chopped
1 cup sliced green onions
1 cup G.F. beef broth
2 tablespoons cornstarch
2 tablespoons G.F. soy sauce or G.F. Tamari
3 cups hot cooked rice

Sprinkle steak with paprika and allow to stand while preparing other ingredients.
Cook steak and garlic in butter in large skillet or wok over medium-high heat, stirring,
until meat is brown. Add peppers, tomatoes, onions and broth; cover and simmer about
15 minutes. Blend cornstarch with soy sauce and 1/4 cup water. Stir into steak and cook
until thickened. Serve over hot rice

Vegetables

Greek Salad

3 Medium Tomatoes, cut into wedges
3/4 Medium Cucumber, halved, seeded and cubed
1/2 Cup Feta Cheese, crumbled
12 Greek Olives
1/2 Cup of your favorite Vinaigrette

In a bowl combine all the above ingredients and toss gently to mix. This is a light refreshing salad that compliments any meal

Easy Baked Beans

• One (1 pound, 15 ounce) can of GF pork and beans
• 3/4 cup dark brown sugar
• 1 teaspoon dry mustard (Colemans is not gluten free)
• 6 slices bacon, cut into small pieces
• 1/2 cup ketchup

Partially cook the bacon (until it browns slightly but isn't dark-crispy). Mix all ingredients -- beans, brown sugar, dry mustard, bacon with some of the drippings for taste and ketchup into a greased casserole dish. Bake uncovered in a 325° F oven for 2-1/2 hours.

Fabulous Risotto

1/2 cup chopped onion 
4 teaspoons butter
1 cup Arborio rice 
3 cups water 
3/4 cup gluten free beef or vegetable broth 
3/4 cup frozen baby peas
1/4 cup grated Parmesan cheese 
1/4 cup cubed mozzarella or Muenster cheese (1 oz.) 
1 to 2 Tbsp. snipped fresh thyme, savory, and/or parsley 
Grated Parmesan cheese 

In a 2-quart saucepan cook onion in hot butter until onion is tender. Add uncooked rice.
Cook and stir over medium heat about 5 minutes or until rice is lightly golden. Meanwhile,
in another saucepan combine water and broth; bring to boiling. Reduce heat until mixture
just simmers. Slowly and carefully add 1 cup of the broth mixture to the rice mixture,
stirring constantly. (Continue to cook and stir over medium heat until liquid is absorbed.
Add another 1/2 cup of the broth mixture to the rice mixture, stirring constantly. Continue
to cook and stir until liquid is absorbed. Add the remaining liquid, 1/2 cup at a time,
stirring constantly until the liquid is absorbed and rice is just tender. (This will take about
25 minutes total.) Cook and stir until rice is slightly creamy and kernels are tender. Stir in
peas, the 1/4 cup Parmesan cheese, mozzarella cheese, and herbs; heat through. Serve immediately.

Fried Eggplant

1 Medium Eggplant
1 Egg
Cornmeal
Salt & Pepper
Corn Oil

Add the Egg to a mixing bowl and beat; set aside. In another bowl add cornmeal, 
start with about a 1/2 Cup, set aside. Cut Eggplant into medium-thick slices, approx. 
3/8 " thick. Sprinkle each slice with salt & pepper, and dip into the beaten egg, then roll 
in cornmeal. Heat a thin layer of corn oil at med to med-high heat in the of a skillet,
approx 1/4 cup. When oil is hot fry the eggplant turning once to brown both sides. Do 
not overcrowd the skillet, or the eggplant will not cook evenly and the crust will fall off. 
Once your slices of eggplants are done, remove from skillet and drain on a paper towel. 
Keep warm in the oven while you fry the rest of the slices.

Desserts

    Harvest Pumpkin Cake

In a mixing bowl, beat together the butter, cream cheese, vanilla and milk until smooth. Add confectioner's sugar (1 1/2 Cups is usually enough, but add more
if icing is not thick enough) and mix well. Frost cooled cake and enjoy

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Chocolate Bundt Cake

1 c milk
4 eggs
1 c oil (canola)
1 (18 oz) package Kinnikinnick GF White cake mix
1 (3.4 oz) box of GF Walmart brand instant vanilla pudding (Says gluten free on the label)
1 bar Bakers sweet German chocolate, ground in blender and divided ¾ & ¼
6 oz chocolate chips
 
Combine everything in mixer, reserving ¼ German chocolate, stir in chips, pour into oil-sprayed bundt
pan, bake for 55 min @350 or until done

Icing:
The ¼ chocolate (ground)
 ¾ c powdered sugar
 1 t milk
 Microwave and pour over finished cake. 

Sweet Tender Plantains

4 Teaspoons Softened Butter
2 Tablespoons Lemon Juice
2 to 8 Tablespoons Pineapple Juice
2 Ripe Plantains, peeled and halved
1/2 Teaspoon Cinnamon
Pinch of ground Cloves
4 Tablespoons Brown Sugar
3 Tablespoons of Rum (or 1 Teaspoon Rum Extract)
Vanilla Ice Cream

Melt butter in frying pan, add lemon juice and 2 Tablespoons of pineapple juice along with the plantains. Sprinkle with the spices and sauté plantains for 15 minutes.
Add brown sugar and continue to sauté approximately 15 more minutes, adding pineapple juice as needed. Add Rum and cook until sauce reaches desired consistency. Remove from heat and serve with Vanilla Ice Cream.

Cream Soufflé

6 large egg yolks
1/2 cup sour cream mixed with 1/4 cup grated Parmesan cheese
1/4 tsp salt
6 stiff-beaten egg whites
3 tablespoons butter
1/2 cup sour cream sweetened with 1 tsp sugar or to taste
Fresh berries of your choice

Directions:

Beat egg yolks till thick and lemon-colored, about 5 minutes; beat in 1/2 cup of sour 
cream/parmesan cheese mixture and salt. Fold in egg whites. Melt butter in a 10" heavy,
oven-going skillet; pour in egg mixture, leveling gently. Cook on burner over very low heat 10 minutes. 
Carefully move skillet to a 325 degree oven and bake for 15 minutes until golden and 
puffed. Cut into 4 wedges and serve with a dollop of the sweetened sour cream and top
 with berries. Serves 4.

Bread

Lucy's Blue Berry Muffins

Pao de Queijo

This is a wonderful Brazilian cheese bread. I like to make these and dip the bread into a nice marinara sauce.

1/2 cup olive oil (can also use corn oil or butter)
1/3 cup water
1/3 cup milk (can use rice milk)
1 tsp salt 
2 Cups Tapioca Starch
2 Eggs
2/3 Cup Parmesan Cheese (Fresh is best, the powdered does not work well)

Preheat Oven to 375 degrees. In a large metal bowl, (or a pan that can handle heat without melting), place 
2 Cups of Tapioca Starch (if adding garlic or other herb for seasoning add here) and set aside.

In a saucepan boil together the oil, water, milk and salt. When the mixture begins to boil it will begin to foam; at
this point pour the mixture into the Tapioca Starch and mix well (don't use a mixer). After mixing well, let mixture 
rest for 10 to 15 minutes. Add the eggs and cheese and mix well with a large spoon. The mixture will be very 
sticky at this point.

Using a small to medium sized Ice Cream Scoop, drop balls of the above mixture onto a greased baking sheet.
Bake for 15 to 20 minutes until the tops are lightly browned.

**  Add granulated garlic or other seasoning for extra flavor
**  Serve plain or with marinara sauce
**  Use a variety of cheeses in place of Parmesan. Parmesan is traditional to this Brazilian recipe, but
     Cheddar is also good!