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Enjoy!


Recipe:  Thanksgiving Stuffing

5-6 cups Andi Wunderbread (or any GF bread) torn in 2" pieces.
2 TBS oil
3 cups chopped celery (or 1 TBS celery seed)
2 cups chopped onions
1 tsp. salt
1 tsp. cilantro
1 tsp. thyme
1 tsp. sage
black pepper
3 TBS Nutrimax Vegetarian Chicken Soup dissolved in 1 1/2 cups  water

Prepare Andi Wunderbread as directed on package & let cool.  Tear into
pieces to make 5-6 cups.  Saute chopped celery & onions in 2 TBS oil in
large frying pan over medium heat until soft.  Add spices & pepper as
desired to taste.  Pour in chicken stock & simmer over low heat for 15-20
min.  Stir in bread until fully saturated in sauce & seasonings.  Place in
400 deg.F  oven for 40-50 min, covering as needed with aluminum foil, until
done.  If placed inside turkey, remove stuffing from bird to store in
fridge.


Recipe: Cranberry-Orange Pound Cake

1 package Miss Roben's Pound Cake Mix
2 TBS finely grated orange rind
1/2 cup chopped, toasted pecans (optional)
5 TBS fresh orange juice
1/2 cup dried cranberries
2 TBS orange marmalade
1/2 cup confectioner's sugar (or finely ground granulated sugar)
1 cup + 2 TBS sour cream (or thickened Dari-Free with 1 tsp. lemon juice)
3 large eggs (or 3 heaping TBS Egg Replacer + 6 TBS water))
1/4 cup oil
tapioca starch (to flour pan)

Place oven rack in lower 1/3 of oven & preheat to 325 deg.F.   In a sauce pan
over medium-low heat, combine cranberries & 4 TBS orange juice & simmer,
stirring occasionally, until juice is nearly evaporated.  Cool & chop
cranberries finely.  Combine cranberries, dry mix, &  pecans, if desired,
thoroughly.   Grease bundt pan & dust lightly with tapioca starch.  Pour
mixture into pan & bake for 55-65 min until cake springs back & pulls away
from sides.  Cover lightly with aluminum foil if browns before inside done.

Cool on rack 5 min.  Turn out cake over rack covered with wax paper.  In a
small sauce pan over medium heat, melt marmalade with 1 TBS orange juice;
stir in confectioner's sugar until smooth.  Brush cake with glaze.  Cool &
serve.  Makes 12 servings.


Recipe: Non-Dairy Topping (by Diane Hartman, Internet, POFAK list)

3/4 cup very cold rice, soy, almond, or Dari-Free milk
1/2 cup granulated sugar
1 tsp. unflavored, unsweetened gelatin
2 TBS water

Place medium sized stainless mixer bowl & electric beaters in freezer for at
least 1 hour.  Combine gelatin with water & microwave for 20 sec. Remove
softened gelatin & allow to cool to room temp.  Combine cold milk & sugar in
mixing bowl, & slowly add gelatin.  Beat on high speed until forms stiff
peaks.  Yields approx. 2 cups.  Use immediately.


RECIPE for Rice Crunch 'Ems Snack Mix:

Mix equal amounts Rice Crunch 'Ems, Glutano pretzels, Poppets, Genisoy
Salted Soynuts, & Original or Chili Pumpkorn in a bowl (use your imagination
what else).  Toss gently coating evenly with GF Worcheshire Sauce (see
recipe from Carol Fenster's Special Diet Solutions)


Recipe:  Crunchy Gelatin Treat

1 large (or 2 small boxes) GF fruit flavored gelatin
3/4 cup dairy-free butter/margarine, melted
3 tsp. granulated sugar
1 1/2 TBS table salt
2 cups boiling water
1 1/2 cups ice cold ginger ale or water
2 cups crushed Glutano/Ener-G Food pretzels.
1 1/2 cups pureed fruit (or frozen fruit, thawed)
8 oz. Cream cheese OR soft silken Mori-Nu tofu, pureed
1 cup granulated sugar
4 tsp. unflavored, unsweetened gelatin
1 tsp. GF vanilla extract
8 oz. whipped topping substitute (see recipe above)

Combine crushed pretzels, butter, salt, & 3 tsp. sugar.   Place mixture
evenly over bottom of lightly greased  9" x 13" pan.  Bake in 375-400 deg.F oven
for 8 min.  Cream together pureed cream cheese/tofu, vanilla, & 1 cup sugar
until smooth.  Blend in whipped topping & spread mixture over crust.

Dissolve flavored gelatin packets in boiling water.  Stir in ice cold ginger
ale (or water).  Add pureed fruit & chill to thicken.   Remove gelatin
mixture before becomes solid-needs to be spreadable.  Spread gelatin mixture
evenly over tofu mixture.   Refrigerate until gelatin fully sets (about 4
hours).

Tip: Make a more colorful, festive angelfood cake substituting cranberry
juice for water in the recipe.