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At <http://www.AllergyGrocer.com> www.AllergyGrocer.com we have over
1600 FREE recipes & literally 100's of tips for making delicious
gluten-free meals, snacks, desserts, sauces, & more. Check out a
sampling below. If you need more temptation, how about our Easy Bake
Oven Recipes, or Spaetzel (German Noodle Dumpling) recipe, or Clones
Favorites? Whatever your need, we have something for you. And if you
find you need more help or baking assistance, or just need to find a
recipe email us at <mailto:[log in to unmask]>
[log in to unmask] We would be happy to help you. Have a
great Fourth of July.
Jay Berger,

Miss Roben's, Your Allergy Grocer

800-891-0083   <http://www.allergygrocer.com/> www.allergygrocer.com

The Fresh Face of Miss Roben's

 Mexican Pizza
Miss Roben's tortilla mix, prepared

Refried beans, salsa, minced onions and other toppings, as desired

Place tortillas onto oiled baking pan and spread a layer of refried
beans, minced onions, a dollop of salsa, acceptable cheese and repeat
multiple times for a layered effect. Bake in 350 degree Fahrenheit
preheated oven for 8-10 minutes or until lightly golden and slightly
crispy on the edges. Cut into pizza shaped wedges and serve with
additional salsa or taco sauce.


Biscuit Dogs

1 package Miss  Roben's biscuit mix, dough prepared according to
directions
12 uncooked hot dogs
1 cup melted butter or substitute

Prepare biscuit mix according to package instructions to prepare dough.
Roll dough out on a floured surface and flatten into a 12 inch square.
Cut dough into 12 strips of 4 x 3 inches each, and wrap each around a
hot dog. Pinch dough ends to seal. Brush with melted butter. Bake on
greased cookie sheet in preheated 350 degree F oven for 10 minutes or
until golden brown. If needed, turn biscuit dogs to prevent uneven
browning.

Angel Cake Surprise
1 Miss Roben's angel food or pound cake mix

1 - 3 ounce package strawberry flavored gelatin

1 - 15 ounce can peaches, sliced

3 medium bananas, sliced

1 large box vanilla or banana pudding mix, prepared according to package
directions

8 ounces whipped topping (can use dairy free whipped topping)

1 - 20 ounce can crushed pineapple, drained

1 cup hot water

1 Miss Roben's Graham Cracker mix prepared into pie crust, as directed

Prepare Miss Roben's angel food cake or pound cake according to package
instructions and let cool. While cooking, prepare pie crust in 9 x 13 "
glass pan, using refrigeration method to set. Break cooled cake into
bite size pieces and place in the glass pan. Dissolve gelatin in 1 cup
hot water and pour evenly over cake pieces, spreading to the edges of
pan. Drain peaches by pouring juice over the gelatin in the pan. Arrange
the following layers in sequence over the gelatin, attempting to keep
the layers separate. Slice bananas and place on top of gelatin. Arrange
the following layers in sequence over the gelatin, attempting to keep
the layers separate. Arrange peach slices on top of banana slices. Add a
layer of crushed pineapple on top of peaches. Spread prepared pudding
evenly over the fruit. Spread whipped topping on top of pudding.
Refrigerate at least two hours before serving

Peach Cobbler

3 cups canned peaches, in juice

1/2 cup sugar

1 Miss Roben's yellow or white cake mix

1 stick margarine

Combine sugar and fruit. Transfer fruit mixture into a baking dish.
Using a stand or hand mixer, combine cake mix and margarine until
crumbly. Sprinkle cake mixture over fruit. Bake in 350 degree oven for
35-45 minutes or until top is golden brown.

* Visit the Celiac Web Page at www.enabling.org/ia/celiac/index.html *