<<Disclaimer:  Verify this information before applying it to your situation.>>

                             Recipe Page
                             -----------

**********************************************************************

                        Broccoli Spoon Bread

1-1/2 cup broccoli                      1/4 cup chopped onion
3/4 cup cornmeal                        4 eggs, separated
2 tbsp. GF flour (Bette Hagman's mix)   1 cup milk
1 tsp. salt                             1 cup shredded cheddar cheese
1/4 cup butter                          1/8 tsp. cayenne pepper
1 cup chopped celery

Cook broccoli until tender-crisp; drain.  Mix 2 cups water with
combined cornmeal, GF flour, and salt in a medium saucepan.  Cook
until thick, stirring constantly.  Stir in half the butter.

Saute celery and onion in the remaining butter in a skillet.  Add to
the cornmeal mix, blend well.  Blend in the egg yolks.  Add the milk,
cheese, pepper, and broccoli; mix well.

Fold in stiffly beaten egg whites.  Pour into buttered 2-quart
casserole dish.

Bake at 375 degrees F for 60 minutes or until golden.

This recipe came from LuAnne Holder.

**********************************************************************

                         Gluten-Free Brownies

1/2 cup butter or margarine (1 stick)   1/4 tsp. salt
4 oz. unsweetened chocolate             2 cups sugar
4 eggs at room temperature              1 tsp. vanilla
1 cup GF flour (Bette Hagman's mix)     1 tsp. xanthan gum

     optional:
1 tsp. methyl cellulose or clear gel
1 cup chopped nuts
1/2 cup sour cream

Melt the butter and chocolate over hot water; stir.  Cool this
mixture.  The cooling is the trick for perfect consistency!!!!  If
you don't, your brownies will be heavy and dry.  Beat the eggs and
salt until foamy and light in color.  Gradually add the sugar &
vanilla; continue beating until well creamed.

With a few swift strokes, combine the cooled chocolate mixture and
the eggs and sugar.  Before the mixture becomes uniformly colored,
fold in (again by hand) the mixed flour, xanthan gum, and optional
methyl cellulose or clear gel.  Again, before the flour is completely
mixed in, fold in the nuts.

Bake in a greased 9 x 13 inch pan at 350 degrees F for about 25
minutes.  Do not overbake.  Cool, then cut into squares or bars.  The
top and bottom will be slightly crisp and the interior soft, as
brownies should be.  Store in air-tight containers or on paper plates
in Ziploc bags.  These freeze very well (if you or your family can
leave them alone).

This recipe came from Toni Richardson.

**********************************************************************

                          Rice Crust Pizza

     Crust                             Topping
     -----                             -------
2-1/2 cups cooked white rice       1 cup tomato sauce or pizza sauce
1/4 cup mozzarella cheese, grated      (8 oz.)
1 egg, lightly beaten              1/2 tsp. oregano or basil, dried
1/4 cup onion, finely chopped      3/4 cup mozzarella cheese, grated
1 clove of garlic, minced          1/4 cup parmesan or asiago cheese,
1 tsp. olive oil                       grated
1 tbsp. butter, melted

Preheat oven to 425 degrees F.  Mix the first four ingredients
thoroughly.  Spread evenly on the bottom of a 12-inch pizza pan or
pie pan.  Bake 15 minutes or until surface is lightly brown.

Saute onion and garlic in the olive oil.  Spread over the crust.
Spread on the pizza sauce; add dry herbs if the sauce is bland.
Sprinkle on the two kinds of cheese.  Return to the oven and bake for
8-10 minutes until the sauce is bubbly and the cheese is melted.

Our current favorite for the sauce is Colavita Mushroom Sauce.  One
jar makes two of these pizzas.

This recipe was posted on Prodigy, an on-line computer service
(author unknown).

**********************************************************************