<<Disclaimer: Verify this information before applying it to your situation.>> I thought I'd pass along some recipes that we have tried and enjoyed. These come from a leaflet entitled "Recipes for people with Gluten Intolerance". The leaflet is published by Best Foods, a division of CPC International, Inc. To get your own copy of the leaflet, write to: Gluten Intolerance Recipes Dept. ARX, Box 307 Coventry, CT 06238 ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ CORN STARCH CREPES 2 eggs 3/4 cup milk 1 Tbsp. Mazola corn oil 1/4 tsp. salt 1/2 cup Argo or Kingsford's corn starch Mazola No Stick cooking spray In a blender, combine the first 5 ingredients; blend 30 seconds or until smooth. Spray a 6-inch skillet or crepe pan with cooking spray. Heat well over medium-high heat. Pour about 2 Tbsp. of the batter into the center of the skillet, rotating quickly to evenly coat the bottom. Cook about 30 seconds or until the edge begins to brown and pull away from the pan. Carefully turn the crepe and cook 30 seconds longer. Slide it out of the skillet onto a wax paper-lined tray. Repeat with the remaining batter. Fill as desired. Makes 12 (6-inch) crepes. Each unfilled crepe provides 50 calories, 2 g. protein, 6 g. carbohydrate, 3 g. total fat, 1 g. polyunsaturated fat, 1 g. saturated fat, 40 mg. cholesterol; 65 mg. sodium. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ CREPE LASAGNE 1 batch of Corn Starch Crepes batter (see the recipe above) 15 oz. lowfat ricotta cheese 2 cups (8 oz.) shredded, part skim mozzarella cheese, divided 1/4 cup grated Parmesan cheese 1 egg 1 jar (14 oz.) prepared gluten free spaghetti sauce For the crepes, spray a 9-inch skillet with cooking spray and heat well over medium-high heat. Pour 1/2 cup of the batter into the center of the skillet, rotating quickly to evenly coat the bottom. Cook about 1 minute or until the edge begins to brown and pull away from the pan. Carefully turn the crepe; cook 1 minute longer. Slide it out of the skillet onto a wax paper-lined tray. Repeat to make 3 (9-inch) crepes in all. In a medium bowl, combine the ricotta cheese, 1-1/2 cups of the mozzarella cheese, the Parmesan cheese, and the egg; mix well. Spoon 1/4 of the spaghetti sauce in the bootom of a 9-inch round cake pan or baking dish. Top with 1 crepe, half the cheese mixture, and additional sauce. Repeat the layer once, then end with the third crepe. Top with the remaining sauce and mozzarella cheese. Bake at 350 degrees F for 35 minutes or until hot and bubbly. Let it stand for 10 minutes before serving. Cut it into wedges. Makes 6 servings. Each serving provides 400 calories, 24 g. protein, 27 g. carbohydrate, 22 g. total fat, 3 g. polyunsaturated fat, 10 g. saturated fat, 160 mg. cholesterol, 810 mg. sodium. -- -- Jim Lyles ................... Home: [log in to unmask] -- Holly, Michigan, USA ........ Work: [log in to unmask] --