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                    Cheesy Potato Casserole

16 oz. GF sour cream                12-16 oz. shredded yellow cheese
1 medium-small onion, chopped       2 pkgs. GF Lipton Cup-Of-Soup:
1 stick butter, melted                 Cream of Chicken, reconstituted
2 lbs. thawed Ore-Ida hash browns   potato chips, crumbled

Preheat oven to 350 degrees.  Mix sour cream, onion, butter, and
soup.  Add cheese, mix, then add potatoes.  Spread in a large
casserole dish.  Crumble potato chips on top.  Bake one hour
uncovered.

This recipe came from our Christmas Potluck dinner.

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                  Walnut Cream Cheese Richies

4 oz. GF cream cheese       1 pouch Dietary Specialties white cake mix
1/4 cup butter/margarine    1 cup chopped walnuts
1 egg                       1 tsp. GF vanilla

Cream together the cream cheese, margarine, and egg.  Add the cake
mix and beat well.  Add the walnuts, stirring until well blended.
Chill one hour.

Heat oven to 350 degrees.  Shape mixture into balls and place on
ungreased cookie sheet.  Bake 12-15 minutes or until lightly browned
at the edges.  Makes about 30 cookies.

This recipe came from our Christmas Potluck dinner.

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                  Potato Dumplings (for Passover)

4 potatoes, peeled      1/2 tsp. salt
1/4 cup oil             4 tbsp. potato starch
4 eggs, beaten          1 tbsp coarse salt

Cook potatoes in water, covered until soft.  Drain & allow to cool.
Mash the potatoes with the oil, eggs, and salt, using a potato
masher.  Add the potato starch and refrigerate for an hour.

Fill a large pot with water, add the coarse salt, and bring to a
boil.  Dust a work surface with some potato starch and roll out the
potato mixture.  Cut into small squares.  Cook the dumplings in the
boiling water until they float up to the surface.

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                  Potato Yogurt Cakes (for Passover)

3 potatoes              2 eggs
2 onions grated         1/2 tsp. salt
2 oz. butter            1/2 tsp. pepper
2 tbsp. chopped dill    2 cups plain GF yogurt
2 tbsp. potato starch

Peel, slice, and cook the potatoes in boiling water for 20 minutes.
Drain.  Saute the onions in the butter until golden.  Mash the
potatoes and mix with all the remaining ingredients.  Be sure to
include the butter in which the onions were sauteed in the mixture.

Grease a 12 portion muffin tin and heat in a preheated oven for five
minutes.  Divide the potato mixture between the 12 muffin cups and
bake at 325 degrees for 45 minutes or until golden brown.

Makes 12 cakes.  These are good served with fish.

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                  Apple, Peach, or Apricot Crisp

4 cups cored, peeled, & sliced fruit       1 tsp. cinnamon
1/2 cup or less water                      1/4 tsp. nutmeg
3/4 cup GF flour                           1/2 cup butter or margarine
1 cup brown or white sugar                 pinch of salt

Oil a 9x9 baking dish and add the fruit and water.  Mix the remaining
ingredients together and break up the mixture over the fruit.  Bake
at 350 degrees until the fruit is softand the crust is brown and
crisp (25-30 minutes).

Can be served plain, with cream, whipped cream, ice cream, or a glass
of rum.  This recipe is from Melody & Bob Gabriel in New Hampshire.

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