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                        Peanut Butter Cookies

   1 cup Pioneer sugar
   1 cup peanut butter (creamy or crunchy)
   1 egg
   1 tsp. baking soda

Mix the ingredients and roll into balls (about the size of walnuts).
Place the balls on an ungreased cookie sheet and bake at 350 degrees F
for 8 to 10 minutes.  Cool for two minutes.  Yields 24 cookies.

This recipe comes to us from our September meeting.  [It was unsigned.
If the author steps forward, I'll give credit in the next
newsletter--ed.]

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                           Butter Squares

   1 cup rice flour
   1/2 cup tapioca starch
   1 stick (1/4 lb.) of margarine or butter
   3 Tbsp. sugar
   2 eggs
   1-1/2 cups brown sugar
   1/4 cup margarine
   1 Tbsp. GF vinegar
   1 Tbsp. tapioca starch
   1 cup nuts or 1/2 cup raisins

Mix the rice flour, 1/2 cup tapioca starch, stick of margarine and
sugar until crumbly.  Press into a 9” pan.  Bake at 350 degrees F for
10 minutes.  Let it cool for a short time.

Beat the eggs, brown sugar and 1/4 cup of margarine until fluffy.  Add
the vinegar, then the remaining tapioca starch, then the nuts and/or
raisins.  Pour over crust.  Bake at 350 degrees for 20 to 25 minutes
until golden brown.  Refrigerate.

This recipe comes to us from our September meeting.  [It was unsigned.
If the author steps forward, I'll give credit in the next newsletter
--ed.]

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                        Marge's Drop Biscuits

   3 cups GF flour mix**
   1 tsp. salt
   1/2 tsp. xanthan gum
   1 tsp. baking soda
   1 tsp cream of tarter
   1 tsp. baking powder
   3 Tbsp. shortening (soft butter or Crisco)
   2 eggs, beaten
   1 cup buttermilk

Mix the first six  ingredients together (through the baking powder).
Cut in the shortening.  Add in the eggs and buttermilk.

Drop by tablespoons on a lightly greased cookie sheet.  Bake in a
pre-heated oven at 400 degrees F for 15 to 16 minutes, or until
lightly brown on top

This recipe comes to us from TCCSSG founder Kathy Davis.  I believe
the original author of this recipe is Marge Johannemann of the Derby
City Celiacs in Kentucky.

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                          Onion-Potato Bake

   2 medium baking potatoes, peeled and thinly sliced (2-1/2 cups)
   3 medium onions, thinly sliced
   salt and pepper, to taste
   1/2 cup skim milk
   2 Tbsp. chopped pimento
   2 Tbsp. snipped parsley
   2 ounces Swiss cheese, shredded (1/2 cup)

Layer half of the potatoes and half of the onions in a greased 10 x 6
x 1-3/4 inch baking dish.  Sprinkle generously with salt and pepper.

Combine the milk, pimento, and parsley.  Pour half of the mixture over
the onion-potato layer.  Repeat layers.

Cover the dish and bake at 350 degrees F until the vegetables are
tender, about 60-65 minutes.  Uncover.  Sprinkle the cheese over the
top and return the dish to the oven until the cheese melts.

Makes 6 servings, at about 87 calories per serving.

This recipe comes to us from Bruce Richardson, in memory of his mother
Toni Richardson.  It first appeared in the San Antonio Celiac Sprue
Support Group's October 1997 newsletter.

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                        Gourmet Rice Dressing

   1 cup chopped onions
   1 cup chopped celery
   1 cup chopped celery leaves
   1 can (4 oz.) sliced mushrooms, drained
   1 cup uncooked rice
   3 Tbsp. margarine
   2 cups boiling GF chicken broth
   1 tsp. salt
   3/4 tsp. GF poultry seasoning
   1/2 cup toasted sliced almonds (optional)

Saute the onions, celery, celery leaves, mushrooms, and rice in the
margarine until the vegetables are tender and the rice is golden.
Turn the mixture into a greased 2 quart casserole dish.  Stir in the
chicken broth and seasonings.

Cover and bake at 350 degrees F for 30-35 minutes or until the rice is
tender and all the liquid is absorbed.  Fluff with a fork and top each
serving with toasted almonds if desired.

This recipe comes to us from the Healthy Villi Greater Boston
Celiac/DH Group's Fall 1997 newsletter.  No author was listed.

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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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