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

We held our latest meeting on Sunday, June 3rd, and enjoyed some
wonderful GF snacks.  (See recipes below.)

We discussed the new food labeling guidelines that are being implemented
as reported in the news media this week.  The labeling guidelines are
voluntary, but it appears that many companies are on board with this
venture.  It is our understanding that allergens will be listed in plain
English on food labels.  Hurray for us!

Many handouts were provided with info on products that have just been
checked and were found to be GF.

We learned that the Bloomington, Illinois group is having a blood
screening for University of Maryland in September.

Our next meeting will be Sunday, August 19th, and will be a family
picnic.

Snacks and recipes from our meeting are as follows:

Miss Robens Crunchy Sugar Cookies (from mix).  They were wonderful and
couldn't tell they were GF.

Gluten Free Pantry Chocolate Truffle Brownies (from mix)  They also were
delicious!

Peanut Butter Uncookie

1 cup peanut butter
1 cup brown sugar
1 tsp vanilla
1 egg

Beat all ingredients together.  Spread evenly in greased 9X9 pan.  Bake
350 degrees for 15-20 min.

Hot Cheddar Bean Dip

1/2 cup Hellmans Lite Mayo
1 can (16 oz) pinto beans, drained or refried
1 cup shredded cheddar cheese
1 can (4 oz) chopped green chiles
1/4 tsp hot pepper sauce

Stir all ingredients until well mixed.  Spoon into small ovenproof dish.
 Bake at 350 degrees for 30 minutes until bubbly or microwave.

Taffy Apple Salad

Granny Smith Apples (chopped and cored)
Cool Whip
Chopped Snicker Bars

Mix well and serve.

Sour Cream Coffee Cake

1 cup butter or margarine
1 1/2 cup sugar
3 eggs
1 tsp vanilla
1 tsp lemon juice
1 cup mashed potatoes
2 cups white rice flour, sifted
2 tsp baking soda
3 tsp baking powder
pinch of salt
1 cup dairy sour cream
1/2 cup sugar
2 tsp cinnamon

Cream butter with the 1 1/2 cup sugar.  Stir in eggs, vanilla, and lemon
juice.  Add mashed potatoes (cooked and cooled).  Sift together flour,
soda, baking powder, and salt.  Add dry ingredients alternately with
sour cream to egg mixture.  Pour half the batter into a greased 10 X 13
baking pan or 2 square 8 inch pans.  Mix the remaining sugar and
cinnamon.  Sprinkle half on top of batter.  Pou in remaining batter.
Sprinkle on the remaining mixture.  Bake at 350 degrees for 35 minutes
or until done.

Enjoy!

Barbara in Illinois