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Recipe Page
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Old-Fashioned Meatloaf
1 small onion
1 clove garlic
1/2 cup cooked rice
2 eggs
1-1/2 lbs. ground beef
1 cup chopped celery
1/4 cup tomato puree
2 Tbsp. chopped fresh parsley
1 tsp. salt
1/2 tsp. dried thyme
pinch cayenne pepper
3 slices bacon (optional)
Heat the oven to 350 degrees F.
Chop the onion and the garlic. In a large bowl, beat the eggs lightly
to mix. Add all the ingredients except the bacon and mix until
combined. Pack the beef mixture into a loaf pan and cover with the
bacon slices, if desired.
Bake until browned, 60 to 75 minutes. Let it sit for 10 minutes
before slicing and serving.
This recipe comes to us from Bruce E. Richardson, chef of St.
Charles Seminary, in Wynnewood, Pennsylvania.
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Pavlova
At the last meeting, Vicki Lyles brought a dessert which was a big
hit. The recipe can be found in Bette Hagman's second cookbook: More
from the Gluten-Free Gourmet, on page 170. Vicki used 1 cup of sugar
instead of 1-1/2 cups, and 1-1/2 tsp. cornstarch instead of 1 tsp.
This dessert can be topped with the fruit of your choice. Vicki used
canned pineapple and mandarin oranges, well-drained.
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Ginger Cookies
2-1/4 cups GF flour mix**
2 tsp. ground ginger
1 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves
1/8 tsp. salt
3/4 cup shortening
1 cup sugar
1 egg
1/4 cup GF molasses
Heat the oven to 350 degrees F.
Mix the flour, ginger, soda, cinnamon, cloves, and salt in a bowl.
Stir and set aside.
In a large bowl, beat the shortening until it is softened. Gradually
add in the sugar. Beat until fluffy. Add the egg and molasses; beat
well. Add half the flour mixture; beat until combined. Stir in the
remaining flour with a wooden spoon.
Roll the mixture into balls, and then roll in sugar. Put the balls on
an ungreased cookie sheet.
Bake 10 to 12 minutes or until the cookies are light brown and puffed.
Let them stand for 2 minutes, then place them on a wire rack and let
them cool.
This recipe comes to us from TCCSSG member Joan Kulka.
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Apple Pudding with Orange Sauce
Pudding:
1/4 cup butter or margarine, softened
3/4 cup sugar
1 egg, beaten
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. GF baking soda
1/2 cup GF flour mix**
1-1/2 cups chopped, peeled apple (about 2 apples)
Heat the oven to 350 degrees F.
Cream the butter with the sugar and add in the beaten egg.
Sift together the cinnamon, nutmeg, baking soda, and flour, and add to
the creamed mixture. Fold in the chopped apples. Turn the mixture
into a buttered 1-1/2 quart baking dish or loaf pan.
Bake for 35 minutes. Serve it warm with orange sauce.
Orange Sauce:
1 cup sugar
2 Tbsp. cornstarch
1 cup boiling water
1/2 cup orange juice
2 Tbsp. butter or margarine
Mix the sugar with the cornstarch. Slowly add the boiling water,
stirring constantly.
Bring the mixture to a boil over low heat and cook until clear,
stirring often. Remove the mixture from the heat and add the orange
juice and butter/margarine. Mix until the butter/margarine is melted.
This recipe can be doubled if a 9 x 9 inch square pan is used.
This recipe comes to us from Vicki Lyles. It was adapted from a
recipe by Betsy Cahill that appears on page 93 of _Heavenly Dishes_, a
cookbook published by Sashabaw Presbyterian Church in Clarkston,
Michigan.
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Fudge
3 cups GF semi-sweet chocolate chips
1 14-ounce can Eagle brand fat-free sweetened condensed skimmed
milk
dash salt
1-1/2 tsp. GF vanilla
Melt the chips with the milk and salt on low heat. Remove the mixture
from the heat and add the vanilla. Spread the mixture in an 8- or
9-inch square, foil-lined pan. Chill for 2 hours. Store it loosely
covered at room temperature.
This recipe comes to us from an unknown group member, who brought it
to our October 1997 meeting. [I will give credit in a future
newsletter if the author will make his/her identity known to me.-ed.]
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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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