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Recipe Page
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Chiliquiles Suizas
1-1/2 lb. shredded cooked beef 1/8 tsp. cumin
or ground beef 1 pint lowfat sour cream
2 onions, sliced or chopped 1 14.5 oz can diced tomatoes
2 or 3 cloves garlic 6 to 8 old corn tortillas, sliced
salt and pepper or torn into 2-inch pieces
1/4 tsp. oregano 1 lb. co-jack cheese, shredded
If using ground beef, brown it with onions, crushed garlic, and
spices. If using shredded cooked beef, sauti the onions and garlic
until soft, then stir in the meat and spices.
In a 9" x 13" (or 8" x 12") casserole dish that has been sprayed with
GF cooking spray, layer 1/2 each of the meat mixture, sour cream (drop
spoonfuls on), tomatoes, tortilla pieces, and cheese. Repeat layers,
making sure the top layer of cheese completely covers the tortilla
pieces. Cover and bake at 350 degrees F for 30-40 minutes, removing
the cover for the last 10 minutes.
This recipe originally came from grape grower Frank Alviso on the
Internet, and has been modified by Vicki Lyles to somewhat lower the
fat content. Vicki writes, "Apologies to Dorothy Vaughan (our
dietitian advisor) for the cholesterol level, but this is yummy! The
original recipe called for 1/4 tsp. cumin and 1/2 tsp. ground
coriander seed, if you want a spicier version."
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Zucchini Bread
3 eggs, lightly beaten 1/2 cup potato starch
1/2 cup oil 1/4 tsp. baking powder
1/2 cup applesauce 2 tsp. baking soda
2 cups grated, drained zucchini 1 tsp. xanthan gum
2 tsp. vanilla 1 tsp. salt
1 cup soy flour 1 Tbsp. cinnamon
1/2 cup white rice flour
Beat eggs lightly in a large bowl. Add oil, sugar, zucchini, and
vanilla. Mix well. Sift together the dry ingredients, and add them
to the egg mixture. At this point you may fold in 1 cup of raisins
and chopped walnuts if you wish. Bake in 3 small pans at 375 degrees
F for 45 minutes.
This recipe came from _Cooking Gluten Free from MGIG_, pg. 90.
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Buttermilk Banana Cake
Cake Creamy Nut Filling
3/4 cup shortening 1/2 cup sugar
1-1/2 cups sugar 2 Tbsp. GF flour mix**
3 eggs 1/2 cup cream
1 cup mashed bananas 2 Tbsp. butter
1/2 tsp. salt 1/2 cup chopped pecans
2 cups GF flour mix** 1/4 tsp. salt
1-1/2 tsp. baking powder 1 tsp. vanilla
1 tsp baking soda
1 tsp xanthan gum Frosting
1/2 cup buttermilk
1 tsp. vanilla 1/2 cup butter, softened
1/2 cup chopped pecans 1/2 tsp. vanilla extract
1 cup flaked coconut (optional) 1/2 tsp. coconut extract
3 Tbsp. milk or cream
2 cups sifted confectioner's sugar
Cake: Cream together shortening and sugar. Add eggs and bananas.
Beat for 2 minutes. Add dry ingredients, buttermilk, and vanilla.
Beat for 2 minutes. Stir in nuts. Place in 2 greased and (GF)
floured 9-inch round pans. Optionally sprinkle 1/2 cup coconut on
each layer. Bake at 375 degrees F for 25-30 minutes. Cool.
Place a layer upside down on a cake plate. Spread the filling (see
below) on it. Put the other layer on top. Frost (see below).
Filling: Place sugar, flour mix, cream, and butter in a heavy
saucepan. Cook until thick. Add pecans, salt, and vanilla. Cool.
Frosting: Cream together butter, extracts, and milk/cream until
fluffy. Gradually add the confectioner's sugar.
This recipe originally came from Sally Sibthorpe of Rochester Hills,
Michigan. Sally won first prize with it in the Softasilk Championship
Cake contest. It was adapted to be gluten-free by Vicki Lyles.
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** GF flour mix:
6 parts white rice flour
2 parts potato starch (NOT the same as potato flour)
1 part tapioca starch (also called tapioca flour)
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