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Mon, 20 Nov 2000 13:58:40 -0500
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<<Disclaimer: Verify this information before applying it to your situation.>>

OLD FASHIONED HOT GERMAN POTATO SALAD

      4 Large potatoes boiled in skins and peeled while hot.
      6 strip bacon fried crisp
      1 medium onion
      1  teaspoons salt
      2 tablespoons sugar
      1  teaspoon celery salt or 1/2c diced celery
      1/3 cup Cider vinegar or Heinz white vinegar
      2 tablespoons cornstarch or potato starch
      1 cup water

      After potatoes have been boiled and peeled slice thinly. When bacon is
fried crisp and remove from skillet. In bacon drippings brown onion and
celery. Stir in salt and cornstarch. Add vinegar and water. Stir in sliced
potatoes. As the sauce thickens as potatoes are added more water may be
needed. More seasoning may be added if desired.

RACK OF LAMB WITH ROSEMARY SCALLION CRUST
1 1/2 tablespoons olive oil
1/4 teaspoon dried hot pepper flakes
1 garlic clove, minced
3 tablespoons thinly sliced scallion including the green part
1 teaspoon dried rosemary, crumbled
1/2 cup fresh GFCF bread crumbs
Salt and pepper to taste
1 1/4-pound trimmed and frenched single rack of lamb (7 or 8 ribs)
Watercress sprigs for garnish, if desired

In a small skillet heat the oil over moderate heat until it is hot but not
smoking, add the red pepper flakes, and cook them, stirring, for 10 seconds.
Add the garlic and cook it, stirring, for 30 seconds. Add the scallion and
the rosemary and cook the mixture, stirring, for 10 seconds.  Stir in the
bread crumbs and salt and pepper to taste and remove the skillet from the
heat. Heat an ovenproof skillet over moderately high heat until it is hot
and in it brown the lamb, seasoned with salt and pepper, turning it, for 5
minutes, or until the sides and the ends are browned evenly. Pour off any
fat from the skillet, arrange the lamb, fat and meat side up, and pat the
crumb mixture evenly on the fat and meat side of the lamb. Bake the lamb in
the middle of a preheated 475 degree F. oven for 15 minutes, or until a meat
thermometer registers 130 degrees F. for medium-rare meat. Transfer the lamb
to a platter, let it stand, uncovered, for 10 minutes, and garnish it with
the watercress.

CITRUS GLAZED PORK LOIN
For the glaze:

2 ounces favorite oil 1 large onion, chopped 4 cloves garlic, chopped 1
chipotle pepper, chopped (usually find dried in produce section or
canned in Mexican section, med. hot) 1 arbol chili, stem removed
(usually find dried in produce section) 1 tablespoon cracked black
pepper 2 tablespoon Worcestershire sauce 2 cups orange juice 2 cups GFCF
barbecue sauce 6 dashes tabasco style hot sauce 2 lemons juiced Kosher
salt to taste

For the pork loin:

3 pounds pork loin
4 tablespoons olive oil
2 tablespoons kosher salt
2 tablespoons cracked black pepper

Preheat oven to 350 degrees.

For the glaze: In a small saucepot add canola oil and saute onions and
garlic until translucent. Then add chipotle and arbol chilies and continue
to cook until chiles start to toast. Then add cracked black pepper and
deglaze with Worcestershire sauce and orange juice.  Reduce orange juice
until starts to thicken. Then add in your favorite barbecue sauce and reduce
to low heat. Continue cooking for about 15 minutes. Season with hot sauce,
lemon juice and to taste with salt.  Strain barbecue sauce and set aside.
For the porkloin: On a large sheet pan rub the porkloin with olive oil and
season with salt and cracked pepper. Roast in a 350 degree oven (basting
with the citrus glaze about every 15 minutes) until the internal temperature
is about 140 degrees.Let meat set up for about 5 minutes and slice.


TURKEY MEATLOAF WITH CRANBERRY GLAZE
1/4 cup brown sugar
1/2 cup mashed cranberry sauce
2 pounds ground turkey
3/4 cup GFCF milk liquid
3/4 cup GFCF bread crumbs or unsweetened GFCF cereal crumbs
3 eggs, lightly beaten
1 1/2 teaspoons salt
1/8 teaspoon pepper
1/4 cup diced red onions
1/2 cup chicken broth (just enough to moisten)

Preheat oven to 350 degrees.  For the glaze, spread the brown sugar over the
bottom of a greased loaf pan and spread the cranberry sauce over the sugar.
In a large bowl mix all the remaining ingredients until well incorporated.
Form the meat mixture into the loaf pan, laying out over the cranberry
glaze. Bake in 350 degree oven for 1 hour. Turn out the loaf and serve.

MIXED BEANS ALMANDINE
1/2 pound green beans, fresh
1/2 pound yellow wax beans, fresh
1/4 cup walnut or extra virgin olive oil
Salt and pepper to taste
1 cup toasted slivered almonds

Blanch beans in boiling, salted water for 1 minute and then shock in an ice
water bath. When ready for dinner, toss the beans with oil, salt and pepper
and slivered almonds and place on a baking sheet and place in the oven with
the meatloaf for the last 10 minutes before the meatloaf comes out.

POTATO NON GRATIN:

2 large Idaho potatoes, peeled and sliced 1/8-inch thick
2 large sweet potatoes, peeled and sliced 1/8-inch thick
1 1/2  cup coconut or Darifree milk
2 T arrowroot
1 tablespoon salt
1 tablespoon roast garlic puree (blend minced garlic with the milk)
1/4 teaspoon white or black pepper
1 pinch nutmeg
1 tablespoon chopped rosemary
2 T GFCF margarine chopped & chilled

Preheat oven to 400 degrees.  Season potatoes with salt and pepper and layer
in oiled 2 inch deep baking pan. Bring the rest of the ingredients just to a
boil and pour over the potatoes while hot, until potatoes are almost
covered. Dot with margarine. Bake at 400 degrees until tender, about one
hour. To assemble the dish, slice the meatloaf into 1 1/2-inch thick slices,
and plate with a nice square of the potato non gratin, and the beans along
side.  Serve everything warm.

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