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Recipes for Family and Friends
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This month we've included two more pages of recipes. These recipes
were specifically selected for you to pass on to relatives and
friends, as they don't use any of those "weird" celiac ingredients
such as xanthan gum or tapioca starch. You may need to look up some
of the ingredients in your shopping guide, so you can tell them which
brands are GF. Also remind them to make sure ingredients such as
peanut butter have not been contaminated by bread crumbs; it's best to
start with an unopened jar.
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Microwave Fudge
3 cups GF chocolate morsels
4 Tbsp. butter or margarine
1 14-oz can Eagle brand sweetened condensed milk
1/2 cup walnuts
Combine the first three items in a microwaveable bowl. Heat at 50%
power for 3-5 minutes, until the mixture is smooth when stirred. Add
the nuts. Pour into a greased 8x8" dish to set.
This recipe comes to us from Ruth Clarey.
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Peanut Butter Cookies
2 eggs
pinch of salt
1 cup sugar
1 cup peanut butter
Blend eggs, salt, and sugar carefully until light and fluffy. Add the
peanut butter and combine well.
Drop the dough in quarter-sized dollops on baking parchment paper.
Bake at 350 degrees F until set, but not firm. Allow to cool slightly
on the parchment paper. Invert, then peel the parchment back. (A
spatula would ruin the bottoms of the cookies.)
Variation: Add raisins to the mixture.
This recipe comes to us from our April meeting. The author is
unknown.
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Hot Pineapple-Ginger Drink
2 cups water
1 cup fresh or canned pineapple chunks in their own juice
1 orange (don't peel) cut into 8 wedges
2 cups unsweetened pineapple juice
2 whole cloves
1 whole cinnamon stick
1-inch piece fresh ginger
Place all the ingredients in a large saucepan and simmer 30 minutes
over very low heat. Strain and serve warm.
This recipe comes to us from Bruce Richardson, chef of St. Charles
Seminary in Wynnewood, Pennsylvania.
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French Oven Stew
2 lbs. meat
1 medium onion
6 medium potatoes
6 ribs celery
6 carrots, or 1 bag baby carrots
2-1/2 cups tomato juice
1/3 cup quick tapioca
1 Tbsp. sugar
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. basil
Combine the meat and vegetables in a casserole dish. Combine the
remaining ingredients and pour the mixture over the meat and
vegetables. Cover and bake at 300 degrees F for 3 hours. Or cook in
a crock pot. [A similar crock pot recipe says to cook and cover 12
hours on low, or 5-6 hours on high--ed.]
This recipe comes to us from Suzanne Gentilia.
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Beef and Pepper Saute
2 red bell peppers
2 yellow bell peppers
2 cloves garlic, chopped fine
1 medium onion, sliced thin
1 Tbsp. finely chopped parsley
4 Tbsp. olive oil
2 lbs. boneless beef sirloin or tenderloin, cut into thin strips
salt and black pepper, to taste
Halve the peppers, remove the seeds and membrane, and cut into long
thin strips. Combine the peppers, garlic, onions, and parsley in a
large skillet. Add half of the oil and saute over low heat until the
onions and peppers are soft, about 10-15 minutes, stirring often.
Pour the remaining oil into another large skillet. Add the beef and
cook over high heat for 2-3 minutes. Combine the meat and the pepper
mixture and season to taste; mix well and simmer for 2-3 minutes.
Serves 6.
This recipe comes to us from Bruce Richardson, chef of St. Charles
Seminary in Wynnewood, Pennsylvania.
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Cauliflower Salad
1 large cauliflower, cut into flowerettes
8 oz. cheddar cheese, cubed
8 oz. muenster cheese, cubed
1 pint Hellmann's mayonnaise
10 oz. frozen peas, unthawed
Mrs. Dash garlic and herb, to taste
Put the cauliflower and cheeses in a bowl. Mix in the mayonnaise.
Fold in the frozen peas then season to taste with the Mrs. Dash.
Place in the refrigerator to chill.
This recipe comes to us from Beth Coderre.
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Calico Beans
1/2 lb. bacon, browned and crumbled
1/2 lb. hamburger, browned and drained
1 onion, chopped fine
1 cup ketchup
1 tsp. vinegar
1 tsp. mustard
1/2 cup brown sugar
1/2 cup white sugar
1 16-oz can butter beans
1 16-oz can kidney beans
1 16-oz can baked beans
Mix all ingredients together. Bake at 350 degrees F for 1 hour
covered and 15 minutes uncovered.
This recipe comes from a group picnic held several years ago. The
author is unknown.
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