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                   Recipes for Family and Friends
                   ------------------------------
 
With the holidays coming up, we are once again listing recipes that
non-celiac families can make.  These recipes were specifically
selected for you to pass on to relatives and friends, as they don't
use any of those "weird" celiac ingredients such as xanthan gum or
tapioca starch.  You may need to look up some of the ingredients in
your shopping guide, so you can tell them which brands are GF.  Also
remind them to make sure ingredients such as peanut butter have not
been contaminated by bread crumbs--it's best to start with an unopened
jar.
 
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                              Nut Bars
 
1 egg                             1 cup chunky peanut butter
1/2 cup sugar                     1 tsp. vanilla
 
Beat egg and sugar until light and fluffy.  Add peanut butter and
vanilla, and mix well.  Put the mixture in an 8" x 8" x 2" pan sprayed
with non-stick cooking spray.
 
Bake 25-30 minutes at 350 degrees F.  Cool and cut into squares.
 
This recipe came from our June '95 picnic.
 
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                          Pumpkin Custard
 
1/2 tsp. butter (for custard cups)   2 Tbsp. honey
1/2 cup heavy cream                  1 Tbsp. sugar
1/2 cup half & half                  1/2 tsp. cinnamon
2 eggs, lightly beaten               1/4 tsp. nutmeg
1 egg white, lightly beaten          1/4 tsp. allspice
1/2 cup pumpkin puree, canned or fresh
 
Preheat the oven to 325 degrees F and butter four custard cups.
 
Heat heavy cream with half & half in a small heavy saucepan over
medium heat until very hot but not boiling.  Remove from heat and
gradually whisk the cream mixture into the beaten eggs and egg white
in a medium bowl.  Whisk in the pumpkin puree, honey, sugar, and
spices.  Strain if necessary, and divide evenly among the custard
cups.
 
Put the custard cups into a large cake or roasting pan.  Fill the pan
with enough boiling water to reach halfway up the sides of the custard
cups.  Bake until the custard sets, about 45 minutes.
 
This recipe came from Judy Hafner.
 
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           Baked Butternut Squash with Apples & Maple Syrup
 
2-1/2 to 2-3/4 lbs. butternut     freshly ground nutmeg (optional)
   squash (about 2 medium-sized)  3/4 cup pure maple syrup
2-1/4 lbs. medium sized tart      1/8 cup (1/4 stick) butter/margarine
   green apples                   1-1/2 Tbsp. fresh lemon juice
3/4 cup dried currants               (optional)
 
Preheat the oven to 350 degrees F.
 
Peel the squash.  Quarter it lengthwise and remove the seeds.  Cut
crosswise into 1/4 inch thick slices until you have about 6 cups.
Cook the squash in a large pot of boiling salted water, until almost
tender (about 3 minutes).  Drain well.
 
Peel, quarter, and core the apples.  Cut the pieces crosswise into 1/4
inch thick slices until you have about 6 cups.
 
Combine the squash, apples, and currants in a 13" x 9" glass dish.
Season generously with nutmeg, salt, and pepper.
 
Cut the butter into pieces and combine it with the maple syrup and
lemon juice in a heavy small saucepan.  Whisk over low heat until the
butter melts.  Pour the syrup mixture over the squash mixture, coating
evenly.
 
Bake until squash and apples are very tender, stirring occasionally
(about 1 hour).  Let it cool for 5 minutes before serving.  Makes 12
servings.  (Can be made a day ahead; cover with foil and chill.
Reheat in oven at 350 degrees F for about 30 minutes.)
 
Thank you to Mary Guerreiro, who found this recipe in the November
1995 issue of Bon Appetit magazine, on pg. 82.  Her husband,
Dominique, made this dish and Mary says it's great!
 
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                             Holiday Pie
 
1 8-ounce package of cream cheese  2 Tbsp. green pepper, chopped
2 Tbsp. milk                       1/8 tsp. pepper
1 jar or package of dried beef,    1/2 cup sour cream
   chopped                         1/4 cup chopped walnuts
2 Tbsp. instant onion
 
Blend the cheese and milk.  Stir in the beef, onion, green pepper, and
pepper.  Mix well.  Stir in the sour cream.  Spoon the mixture into an
8" pie plate.  Sprinkle with walnuts.  Bake at 350 degrees F for 15
minutes.
 
This recipe came from one of our recent potluck gatherings (I'm not
sure which).
 
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