Recipe Page
                             -----------

**********************************************************************

                              Cornbread

   2 cups cornmeal
   1 cup quinoa flour
   1/2 cup rice flour
   1/2 cup potato starch
   1 tsp. xanthan gum
   1 cup sugar
   1 tsp. salt
   4 tsp. baking powder
   2 cups buttermilk
   1/2 cup vegetable oil
   2 eggs

Preheat the oven to 400 degrees F.  Grease a 9 x 13 inch pan.

Mix the dry ingredients.  Add the wet ingredients.  Do not overmix!
Pour the mixture into the greased pan and bake for 25 minutes.

This recipe was served at our January potluck meal.  The author is
unknown, but will be identified in a future newsletter if his/her
identity is made known.

**********************************************************************

                      Scalloped Potatoes and Ham

   2 Tbsp. plus 2 tsp. butter
   2 Tbsp. GF flour mix**
   2 cups milk
   1/2 tsp. salt
   dash pepper
   1-1/2 lbs. potatoes
   1 small onion, chopped
   1/2 lb. ham, diced

In a saucepan, melt the butter over medium heat until hot and bubbly.
Add the flour and stir quickly to combine.  While stirring constantly,
gradually add the milk.  Stir in the salt and pepper.  Reduce the heat
to low and cook, stirring frequently, until the sauce is smooth and
thickened (about 10-15 minutes).

Preheat the oven to 350 degrees F.  In a 2-quart casserole dish, layer
the potatoes, onion, and ham; then cover with the sauce.  Cover the
dish and bake for 1-1/2 hours (90 minutes.)

For a 9 x 13 inch dish, double the recipe.

This recipe was served at our January potluck meal.  The author is
unknown, but will be identified in a future newsletter if his/her
identity is made known.

**********************************************************************

                            Walnut Sticks
   1 cup brown sugar
   1/2 cup GF flour mix**
   1 cup walnuts, chopped
   1/4 tsp. salt
   1/2 tsp. vanilla
   2 eggs, well beaten
   1/4 cup powdered sugar

Mix all ingredients together.  Place in a 9 x 13 inch pan.  Bake at
350 degrees F for 20-25 minutes.

Remove from the oven and cut into strips.  Dust with powdered sugar.
Serves 36.

This recipe comes to us from Joan Kulka.  It was served at our January
potluck meal.

**********************************************************************

                        Cranberry Apple Crisp

   3 cups chopped cranberries
   2 large apples, chopped
   1/2 cup sugar
   1 tsp. cinnamon
   1/4 cup quinoa flour
   3/4 cup GF buckwheat flakes
   1 cup sliced almonds
   3 Tbsp. melted butter
   1/4 cup sugar

Mix the cranberries, apples, 1/2 cup sugar, and cinnamon together.
Spread the mixture in a greased, glass pan.

Mix the remaining ingredients together.  Spread the mixture on top of
the apple mixture in the glass pan.

Bake at 375 degrees F for 45 minutes.

This recipe comes to us from Marlene Bensch.  It was served at our
January potluck meal.

**********************************************************************

                             PayDay Bars

   6 cups Rice Crunch'Ems cereal
   1 cup peanuts
   1 cup sugar
   1 cup corn syrup
   1 cup peanut butter
   1 tsp vanilla

Butter a 9x13 pan.  Combine cereal and peanuts in a large mixing bowl.
Heat sugar and corn syrup to boiling.  Remove from heat and stir in
peanut butter and vanilla until mixed.  Pour over cereal mixture; stir
until combined.  Spread into prepared pan.  When almost cool, cut into
squares.

This recipe is from Vicki Lyles, and was adapted from a recipe she
received from a co-worker.

**********************************************************************

** 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)

**********************************************************************