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                          Cocktail Meatballs

   1 lb. ground beef
   1/2 cup dry GF bread crumbs
   1/3 cup chopped onion
   1/4 cup milk
   1 tsp. salt
   1/2 tsp. worchestershire sauce
   1/8 tsp. pepper
   1 egg
   1/4 cup shortening
   1 bottle (12 oz.) GF chili sauce
   1 jar (10 oz.) grape jelly

Combine all the ingredients through the egg and shape into 1-inch
balls.  Cook the meatballs in the shortening in a skillet until brown.
Remove and drain.

Heat the chili sauce and jelly, stirring constantly until the jelly
has melted.  Add the meatballs and cook for 30 minutes.

This recipe comes from our March meeting.  The author is unknown.  I
will give credit in a future newsletter if the author is identified.

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                    Steamed Cranberry Pudding Cake

   2 cups cranberries, chopped
   2 cups plus 2 Tbsp. GF flour mix**
   1/2 cup packed brown sugar
   1/3 cup granulated white sugar
   1 tsp. xanthan gum
   1 tsp. baking soda
   1 tsp. cinnamon
   1/2 tsp. nutmeg
   1/4 tsp. allspice
   1 cup milk
   1 egg
   2 Tbsp. butter, melted
   1/2 cup nuts (optional)

In a small bowl, toss the cranberries with 2 Tbsp.  of the flour
mixture and set aside.

In a large bowl, stir together the remaining flour, sugars, xanthan
gum, baking soda, and spices.  Add the wet ingredients; stir until
combined.  Stir in the cranberry mixture.

Transfer the mixture to a well-greased 6-cup metal mold.  Place the
mold on a rack in a dutch oven or roasting pan.  Add boiling water to
just below the rack.  Apply cooking spray to foil and use it to cover
the pot.  Bring it to a gentle boil over medium heat.  Steam for 1 to
1-1/2 hours or until a wooden toothpick comes out clean, adding
boiling water to the dutch oven occasionally.  Remove from heat and
let stand for 2-3 minutes.  Remove the foil and then remove the cake
from the mold.  Sprinkle with powdered sugar or glazed frosting (see
below).

Frosting:

   1 cup brown sugar
   1 cup granulated white sugar
   1 Tbsp. cornstarch
   1 cup water
   1 tsp. vanilla

Cook the sugars, cornstarch, and water until smooth.  When the correct
consistency is reached, add the vanilla.  Just before serving, pour
the frosting (while still warm) over the pudding cake.

This recipe comes from Mary Guerriero.

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                         Deb's Apple Cobbler

   9 cups apples, sliced and peeled
   2-3/4 cups sugar, divided
   3/4 tsp. cinnamon, divided
   1/3 cup tapioca flour (or starch)
   1 cup white rice flour
   2/3 cup potato starch
   1/2 cup butter, softened
   2 eggs
   2 tsp. GF baking powder
   3/4 tsp. salt

Place the apples in an ungreased 9 x 13 inch baking pan.  Stir
together 3/4 cup sugar and 1/2 tsp.  cinnamon; sprinkle over the
apples.

In a large bowl, combine the remaining ingredients.  Beat at medium
speed, scraping the bowl often, until the mixture is crumbly (2-3
min.).  Sprinkle evenly over the apples.

Bake at 350 degrees F for 40-50 minutes or until lightly browned.
Serve warm.

This recipe comes to us from Debbie Munson.  It was one of the dishes
at the potluck which followed the Gluten-Free Gang's 1997 celiac
conference.

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                           Texas Sheet Cake

Heat until cocoa is melted and let cool:

   1 cup water
   1/4 cup cocoa

Beat butter well and add sugar gradually, then beat in the eggs:

   1/2 lb. (2 sticks) butter or margarine
   2 cups sugar
   2 eggs

Combine:

   2-1/2 cups GF flour mix**
   1 tsp. soda
   1 tsp. xanthan gum

Combine and beat smooth all the above mixtures along with:

   1/2 cup buttermilk
   1 tsp. vanilla

Pour the mixture into a greased jelly roll pan and bake at 350 degrees
F for 20-25 minutes or until the cake springs back when touched with
your finger.

For the frosting, heat until melted:

   1/4 lb. (1 stick) butter or margarine
   1/4 cup cocoa
   1/2 cup milk

Add the cocoa mixture into and beat until smooth:

   1 lb. powdered sugar
   1 tsp. vanilla

Mix in:

   1-1/2 cups chopped nuts

Pour warm frosting over warm cake.  The frosting will harden as it
cools.

This recipe comes from a recent meeting.  The author is unknown.  I
will give credit in a future newsletter if the author is identified.

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** GF flour mix:
   6 cups white rice flour
   2 cups potato starch (NOT the same as potato flour)
   1 cup tapioca starch (also called tapioca flour)

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