<<Disclaimer: Verify this information before applying it to your situation.>> Recipe Page ----------- ********************************************************************** Cherry Cheesecake Tarts 2 pkgs. (16 oz.) GF cream cheese, softened 1/2 cup sugar 1/2 tsp. vanilla 2 eggs 1 can GF cherry pie filling Combine the cream cheese, sugar, and vanilla with an electric mixer on medium speed, until well blended. Add the eggs and mix until blended. Pour the mixture into foil mini-cupcake holders. Bake at 350 degrees F for 15 minutes until the center is almost set. Cool. Refrigerate 3 hours or overnight. Top with pie filling. This recipe comes to us from TCCSSG member Beth Coderre. ********************************************************************** Chinese Hamburger 1-3/4 lb. hamburger 1 clove of elephant garlic, diced 1 medium onion, sliced washed and sliced mushrooms (the amount is up to you) 1/2 to 1 red pepper, sliced 2 or 3 Tbsp. San J Tamari sauce, wheat-free, blue label 1/3 cup Vernor's soda 3/4 cup brown or white rice, cooked Brown the hamburger and garlic; drain. Add the vegetables, tamari sauce, and soda. Cook on low heat until the vegetables are soft. Add the cooked rice and serve. This recipe comes to us from TCCSSG member Sara Brooks. ********************************************************************** Cornmeal Cats Tongues 1-3/4 cups GF flour mix** 2/3 cup fine corn meal 3/4 cup + 2 Tbsp. butter 3/4 cup sugar 1 tsp. vanilla 1/2 tsp. salt 2 large eggs Place 2 racks in the oven; one high and one low. Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper. Sift the flour and stir in the corn meal; set aside. Beat the butter, sugar, vanilla, and salt in a large mixer bowl at medium speed. Add one egg at a time, scrape down the bowl, and beat until blended. At low speed, slowly add the flour mixture, until well-blended. Spoon the mixture into a cookie press with a round tip. Pipe the dough into 3 x 1/2" sticks, 1" apart. Bake for 7 minutes, switch the cookie sheets between the top and bottom racks, and bake another 7 minutes or until the cookies have golden edges. Transfer the cookies to a wire rack to cool. This recipe comes to us from TCCSSG member Joan Kulka. ********************************************************************** Yorkshire Chicken 1/3 cup GF flour mix** 2 tsp. salt 1-1/2 tsp. sage 1/4 tsp. pepper 2-1/2 to 3 lb. chicken pieces 1 cup GF flour mix** 1 tsp. baking powder 1 tsp. salt 1-1/2 tsp. xanthan gum 3 well-beaten eggs 1-1/2 cups milk 1/4 cup butter or margarine, melted 1/4 cup snipped parsley Combine the first four ingredients. Use the mixture to coat the chicken pieces. Cook the chicken pieces (in a greased skillet or in water), and place them in a greased casserole dish. Sift the flour, baking powder, salt, and xanthan gum together and set aside. Beat the eggs, milk, butter, and parsley in a bowl. Add the flour mixture and beat well. Pour the mixture over the chicken. Bake at 350-375 degrees F for one hour. This recipe comes to us from TCCSSG member Ron DeCicco. ********************************************************************** Forgotten Chips Cookies 2 egg whites 1/8 tsp. cream of tartar 1/8 tsp. salt 2/3 cup sugar 1 tsp. vanilla extract 1 cup Hershey's semi-sweet or milk chocolate chips Preheat the oven to 375 degrees F. Grease a cookie sheet. In a small mixer bowl, beat the egg whites with cream of tartar and salt until soft peaks form. Gradually beat in the sugar, and continue beating until stiff peaks form. Carefully fold in the vanilla and chocolate chips. Drop by teaspoonfuls onto the cookie sheet. Place the cookie sheet in the preheated oven and immediately turn off the oven. Leave the cookies in the oven six hours or overnight without opening the oven door. Store the cookies in an airtight container, in a cool, dry place. Makes about 2-1/2 dozen cookies. This recipe comes to us from TCCSSG member Alice Priestley, who received it from Hershey Foods Corporation (800-468-1714) in May 1999. ********************************************************************** ** 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)