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MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Gf Red Beans & Rice New Orleans Style
 Categories: Diabetic, Main dishes, Rice, Gluten-free
      Yield: 4 servings

      1 ts Canola oil
      3    Cloves garlic, minced
      2    Onions, chopped
      1    Green sweet pepper, chopped
      1    Stalk celery, chopped
      1 ts Dried thyme
    1/2 ts Dried oregano
    1/2 ts Salt
    1/4 ts Crushed red chili pepper
      1 c  Beef OR vegetable stock
      2 c  Cooked red kidney beans
    1/4 lb Lean ham, cubed
      2 c  Hot cooked brown rice
           Fresh parsley or cilantro

  Heat oil over medium heat in a nonstick skillet.  Cook garlic, onions,
  green pepper and celery, stirring often, for about 5 minutes or until
  onion is translucent.

  Stir in seasonings, pour in stock.

  With fork, crush about 1/3 of the beans.  Add to skillet along with
  ham, stir well.  Bring to a boil, reduce heat. Simmer, stirring
  occasionally, for about 20 minutes or until thickened. Spoon over
  rice. Garnish with parsley.

  1/4 recipe = 302 calories, 2 1/2 starch, 1 1/2 protein, 1 extra
  choice 5 grams total fat, 16 mg cholesterol, 15 grams protein, 48
  grams carbohydrate, 583 mg sodium, 582 mg potassium. High Fibre.

  Adapted from Full of Beans by V. Currie & Kay Spicer, 1993 Shared but
  not tested by Elizabeth Rodier March 94
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MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Gluten-Free Baking Powder
 Categories: Diabetic, Gluten-free
      Yield: 1 servings

      1 ts Baking powder
      2 ts Cream of tartar
      8 ts Cornstarch

  Sift together 4-5 times.  Store in airtight container. Use within 3
  months.

  Source:  A Guide for the Diabetic Celiac 1990, ISBN 0-921026-02-1
  Canadian Celiac Assoc. 6519B Mississauga Road, Mississauga, Ontario
  L5N 1A6
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MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Gf Substitutions for Wheat Flour
 Categories: Diabetic, Rice, Gluten-free
      Yield: 1 servings

           For 1 TBSP Wheat Flour
    1/2 tb Cornstarch
    1/2 tb Potato flour
    1/2 tb White rice flour
    1/2 tb Arrowroot starch
      2 ts Quick cooking tapioca
      2 ts Tapioca starch
           For 1 CUP Wheat Flour
    7/8 c  Rice flour, white or brown
    2/3 c  Rice flour white or brown &
           1/3 cup potato starch flour
      1 c  Cornflour (maize)

  Source:  A Guide for the Diabetic Celiac 1990, ISBN 0-921026-02-1
  Canadian Celiac Association
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MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Gf Red Beans & Rice with Cilantro
 Categories: Diabetic, Salads, Rice, Gluten-free
      Yield: 8 servings

      2 c  Cooked red/blk kidney beans
      2 c  Cooked rice, white or brown
      4    Green onions, thinly sliced
      2    Stalks celery, thinly sliced
      1 sm Red sweet pepper diced
    1/4 c  Canola oil
    1/4 c  Lime juice
      1 tb White vinegar
    1/4 c  Fresh cilantro, fine chopped
           Or 1 tbsp. dried cilantro
      1 ts Chili powder
      1 ts Ground cumin
      1 ts Granulated sugar
    1/2 ts Salt
    1/4 ts Freshly ground black pepper

  In salad bowl combine beans, rice, onion, celery and red sweet pepper.
   In jar with tight-fitting lid, shake together oil and remaining
  ingredients.
   Pour over bean mixture, toss lightly to thoroughly coat. Cover and
  refrigerate at least 3 hours or up to 3 days, stirring occasionally.
   1/8 recipe = 194 calories, 1 1/2 starch + 1 1/2 fats + 1 Extra choice
  7 grams total fat, 5 grams protein, 27 grams carbohydrate, 111 mg
  sodium, 279 mg potassium. Good Vitamin C, High Fibre.
   Adapted from Full of Beans by V. Currie & Kay Spicer, 1993 $18.95
  Shared but not tested by Elizabeth Rodier March 1994 ISBN
  0-9695688-1-9 Published in co-operation with Canadian Celiac Assoc.
  and Sponsored by the Ontario Coloured Bean Growers Assoc.
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