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

Many moons ago I sent this to the listserve and I still keep getting 
emails on it.  I hope this helps clarify any recipe amounts.

Angela



Part 3:

HUMUS Jennifer Pecora   From South Beach Cookbook

15 oz Chick peas
2T Fresh lemon juice
1/2 c Tahini  (sesame paste)
1/4 c Chopped yellow onion
3 or more Garlic cloves
2 t Extra virgin olive oil
2 t Ground cumin
1/8 t Ground red pepper
1/2 t Salt
Chopped fresh parsley ? for garnish ? Optional

1.      Drain chick peas; reserve liquid. 
2.      Combine all ingredients except parsley, in a food 
processor or blender. 
3.      Puree until smooth.
4.      Add chick pea liquid until humus is smooth, but 
not runny.
5.      Refrigerate 3-4 hours or over night to blend 
flavors.
Very good made a day ahead.
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Tangy Lima Bake Delicious.   From Barb Choquette
1 (15 oz) can butter beans, well drained          1/3 cup diced onion
1/4 cup catsup                            1 Tbs. vinegar
2 Tbs. Brown sugar                                1/2 tsp. salt
1/2 tsp. Mustard                                  dash of pepper
1 1/2 tsp. Lemon juice
3 slices crispy cooked bacon

Combine all ingredients, but bacon. Put in a baking dish. Crumble bacon on 
top. Bake for 30 minutes at 325.
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Wild for Chicken Salad             Cheryl Reek
Fantastic chicken salad.  Cheryl served on croissants.
3/4 cup wild rice               1/3 cup lemon juice
2 1/4cup water                  little bit of onion
1 tsp. salt                     2 1/2 cups cubed cooked chicken or turkey
2/3 cup mayonnaise              1  8oz can sliced water chestnuts, drained
2/3 cup milk                    1/2 lb seedless green or red grapes, 
halved
1 cup slivered almonds
salt and pepper to taste

Rinse rice well; place in saucepan with water and salt. Bring to a boil; 
reduce heat. Cook covered 30-45 minutes or until tender. Cool. In large 
bowl, combine mayonnaise, milk, lemon juice & onion. Mix well. Stir in 
rice, chicken, water chestnuts; refrigerate just before serving add grapes 
and nuts. Taste and adjust seasonings. Serve on lettuce, rolls, bread, 
croissants, etc. Serves 6 
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Mexican Dip
My husband is also Gluten Intolerant.  One of his daughters prepared a 
mexican dip for him that is really great.  (He loves it)  I have prepared 
it 
many times since for him and not only does he enjoy having it but it has 
always been a winner when I prepare it for happy hour when we are with a 
group. (We are RVers)  It is very simple to make and can be prepared ahead 

of time.  I usually use a 9" pie pan and in layers, starting on the 
bottom, 
spread 1 cake of cream cheese, then a layer of Hormels Chili with beans 
(this is gluten free but the Chili without beans have wheat).  The next 
layer is about 1/2 jar of salsa and topped with a lot of shredded cedar 
cheese.  Before serving,  place it in your oven at 350 degrees for about 
20 
to 30 minutes (till cheese is melted)  Best served with Corn scoops.  You 
can also serve with corn tortilla chips. 
****************************************************************
Walnut Pate
 
8 oz cream cheese at room temperature
1/2 cup ground toasted walnuts
1 tablespoon minced green pepper
1 tablespoon minced red onion
1 teaspoon fresh lemon juice
1/8 teaspoon nutmeg (you can use a bit more)
salt and pepper to taste
 
Blend all together.  Serve on GF bread for sandwiches or with GF crackers.
*********************************************************************************************************************

Cherry Cocoa Brownies
 
1/2 cup melted butter
1 cup St. Claire's Organic GF Cherry Cocoa www.econaturalsolutions.com
1/4 cup sugar
1 teaspoon vanilla
2 eggs
1/2 cup Ruby Range Basic GF Flour Mix  www.therubyrange.com
1/4teaspoon baking powder
1/4 teaspoon salt
1/4 can drained pie cherries optional
 
Preheat oven to 350
Blend butter, vanilla and Cocoa Mix. Stir in eggs.  In a separate bowl mix 
flour, salt, baking powder.  Gradually blend into the cocoa mixture.  Fold 
in optional cherries.
Pour into a greased 9" x 9" baking pan.  Bake for 20 to 25 minutes or 
until done in the middle.
 
Cherry Chocolate Frosting
 
3 Tablespoons soft butter
3 Tablespoons St. Claire's Organic Cherry Cocoa 
1/2 teaspoon vanilla
1 cup powdered sugar
1 ? 2 tablespoon milk
 
Cream butter, cocoa, and vanilla.  Add powdered sugar and mild.  Beat 
until smooth and spreadable.  Spread on cooled brownies.
***********************************************************************************************************************
chicken nuggets - we make those ourselves - dip in soy milk, then roll 
them in gf bread crumbs, or she really likes them rolled in crushed gf 
potato chips - they come out very crispy that way

sometimes we take gf pizza crusts (small size if you can find it) we make 
pizza with tomato sauce, vegan cheese, and topping that we have like your 
kielbasa, then cut them into small wedges that people can just pick up in 
their fingers
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