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                           Chocolate Cake

   1 cup GF flour mix**
   1/2 tsp. xanthan gum
   1 cup sugar
   1/2 cup cocoa powder
   1/4 tsp. salt
   1/2 tsp. baking powder
   1/2 tsp. baking soda
   3/8 cup milk (add 1-2 Tbsp. more if the batter seems to be too
      thick)
   1/2 cup coffee--cool, not hot
   1 egg
   1/4 cup oil
   1 cup semisweet chocolate chips

Sift the dry ingredients into a large bowl.

Mix the wet ingredients well.  Add the wet ingredients to the dry
ingredients, and stir until blended.  Fold in the chocolate chips.

Grease and flour (using rice flour) a 9x13" pan.  Pour cake batter
into prepared pans and bake at 350 degrees F for 25-30 minutes, until
a toothpick comes out clean.  (Note:  It is not a tall cake, it comes
out more like brownies, with a texture somewhere in between.)

Let the cake cool in the pan.  Top it with powdered sugar or frosting.

This recipe originally came from the Summer 1997 catalogue of Penzeys,
Ltd.; and was adapted to be gluten-free by Vicki Lyles.

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                      "Catalina" French Dressing

   6 oz. tomato paste
   1/2 cup water (divided)
   1 cup sugar
   1 tsp. GF molasses
   1 cup light corn syrup
   1-1/2 Tbsp. onion powder
   1 tsp. paprika
   1 tsp. ground mustard
   1 tsp. salt
   1 Tbsp. sugar
   1 Tbsp. water
   1/4 cup olive or corn oil

Use a clean glass quart jar with a tightly sealing lid.  Put in the
tomato paste and 1/4 cup of water and shake to mix completely.

Mix 1 cup sugar and 1/4 cup of water in a 2-cup container and
microwave on high for about 1 minute, stirring every 15 seconds, until
the sugar completely dissolves and the liquid is clear.  Pour the
sugar water into the quart jar.  Add the corn syrup and molasses, and
shake again until the ingredients are completely mixed.

Mix the spices and 1 T of sugar together in a small container.  Add 1
T of water and stir, then pour the spice mixture into the quart jar
and add the oil.  Shake the jar again until completely mixed.  Allow
the jar to stand in the refrigerator for 24 hours for the flavors to
blend.  Store it in the refrigerator.

This recipe comes from Carolyn Randall.  It appeared in _Lifeline_,
summer 1997, pg.  25.

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                         Tomato-Beef Skillet

   1 Tbsp. corn starch
   2 Tbsp. vegetable oil, divided
   3 Tbsp. GF soy sauce
   1 clove garlic, minced
   1 tsp. sugar
   dash cayenne
   1-1/2 lbs. boneless beef, sirloin tip, cut into 1/4-inch thick
      slices
   1/2 tsp. ground ginger
   1 medium green pepper, sliced into thin strips
   1/4 lb. fresh mushrooms, quartered
   1 small onion, sliced and separated into rings
   2 small tomatoes, cut into wedges

Combine the corn starch, 1 Tbsp.  oil, soy sauce, garlic, sugar, and
cayenne in a medium glass bowl.  Add the beef and toss to coat well.
Let it stand for several hours in the refrigerator.  Drain and save
the marinade.

Heat the ginger in the remaining oil in a large skillet or wok.  Add
the beef and stir-fry until brown, 5-6 minutes; then push to one side.
Add the green pepper, mushroom, and onions.  Cook until slightly
tender, 2-3 minutes; then push to one side.  Add tomatoes; cover and
cook 2 minutes.  Pour the reserved marinade over the meat.  If
necessary, add some water, cook and stir until thickened.

Makes 4 servings, and can be served with rice.

This recipe comes to us from Judy and Bruce Richardson.

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                   Baked Apple and Carrot Casserole

   6 apples, cored, peeled, and thinly sliced
   2 cups cooked carrot slices
   1/2 cup brown sugar
   2 Tbsp. GF flour mix**
   salt to taste
   3/4 cup orange juice

Mix the brown sugar, flour, and salt.  Place half of the apples in a
greased 2-quart baking dish and cover with half the carrots.  Sprinkle
half of the brown sugar mixture over the carrots.  Repeat the layers
and pour the orange juice over the top.

Bake at 350 degrees F for 45 minutes.

This recipe comes to us from Judy and Bruce Richardson.

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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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