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                       Cherry Cheesecake Tarts

   2 pkgs. (16 oz.) GF cream cheese, softened
   1/2 cup sugar
   1/2 tsp. vanilla
   2 eggs
   1 can GF cherry pie filling

Combine the cream cheese, sugar, and vanilla with an electric mixer on
medium speed, until well blended.  Add the eggs and mix until blended.

Pour the mixture into foil mini-cupcake holders.  Bake at 350 degrees
F for 15 minutes until the center is almost set.  Cool.  Refrigerate 3
hours or overnight.  Top with pie filling.

This recipe comes to us from TCCSSG member Beth Coderre.

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                          Chinese Hamburger

   1-3/4 lb. hamburger
   1 clove of elephant garlic, diced
   1 medium onion, sliced
   washed and sliced mushrooms (the amount is up to you)
   1/2 to 1 red pepper, sliced
   2 or 3 Tbsp. San J Tamari sauce, wheat-free, blue label
   1/3 cup Vernor's soda
   3/4 cup brown or white rice, cooked

Brown the hamburger and garlic; drain.  Add the vegetables, tamari
sauce, and soda.  Cook on low heat until the vegetables are soft.  Add
the cooked rice and serve.

This recipe comes to us from TCCSSG member Sara Brooks.

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                        Cornmeal Cats Tongues

   1-3/4 cups GF flour mix**
   2/3 cup fine corn meal
   3/4 cup + 2 Tbsp. butter
   3/4 cup sugar
   1 tsp. vanilla
   1/2 tsp. salt
   2 large eggs

Place 2 racks in the oven; one high and one low.  Preheat the oven to
350 degrees F.  Line 2 cookie sheets with parchment paper.

Sift the flour and stir in the corn meal; set aside.

Beat the butter, sugar, vanilla, and salt in a large mixer bowl at
medium speed.  Add one egg at a time, scrape down the bowl, and beat
until blended.  At low speed, slowly add the flour mixture, until
well-blended.

Spoon the mixture into a cookie press with a round tip.  Pipe the
dough into 3 x 1/2" sticks, 1" apart.  Bake for 7 minutes, switch the
cookie sheets between the top and bottom racks, and bake another 7
minutes or until the cookies have golden edges.  Transfer the cookies
to a wire rack to cool.

This recipe comes to us from TCCSSG member Joan Kulka.

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                          Yorkshire Chicken

   1/3 cup GF flour mix**
   2 tsp. salt
   1-1/2 tsp. sage
   1/4 tsp. pepper
   2-1/2 to 3 lb. chicken pieces
   1 cup GF flour mix**
   1 tsp. baking powder
   1 tsp. salt
   1-1/2 tsp. xanthan gum
   3 well-beaten eggs
   1-1/2 cups milk
   1/4 cup butter or margarine, melted
   1/4 cup snipped parsley

Combine the first four ingredients.  Use the mixture to coat the
chicken pieces.  Cook the chicken pieces (in a greased skillet or in
water), and place them in a greased casserole dish.

Sift the flour, baking powder, salt, and xanthan gum together and set
aside.

Beat the eggs, milk, butter, and parsley in a bowl.  Add the flour
mixture and beat well.  Pour the mixture over the chicken.  Bake at
350-375 degrees F for one hour.

This recipe comes to us from TCCSSG member Ron DeCicco.

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                       Forgotten Chips Cookies

   2 egg whites
   1/8 tsp. cream of tartar
   1/8 tsp. salt
   2/3 cup sugar
   1 tsp. vanilla extract
   1 cup Hershey's semi-sweet or milk chocolate chips

Preheat the oven to 375 degrees F.  Grease a cookie sheet.  In a small
mixer bowl, beat the egg whites with cream of tartar and salt until
soft peaks form.  Gradually beat in the sugar, and continue beating
until stiff peaks form.  Carefully fold in the vanilla and chocolate
chips.  Drop by teaspoonfuls onto the cookie sheet.

Place the cookie sheet in the preheated oven and immediately turn off
the oven.  Leave the cookies in the oven six hours or overnight
without opening the oven door.

Store the cookies in an airtight container, in a cool, dry place.
Makes about 2-1/2 dozen cookies.

This recipe comes to us from TCCSSG member Alice Priestley, who
received it from Hershey Foods Corporation (800-468-1714) in May 1999.

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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)