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Recipe Page
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Blueberry Buckle
3/4 cup sugar
1/4 cup soft shortening
1 egg
1/2 cup milk
1-1/2 cups rice flour
2 tsp. GF baking powder
1/2 tsp. salt
2 cups blueberries, or 12 oz. frozen (thawed)
1/2 cup sugar
1/3 cup sifted rice flour
1/2 tsp. cinnamon
1/4 cup softened butter or margarine
Mix together 3/4 cup sugar, shortening, and egg. Stir in the milk.
Mix together 1-1/2 cups flour, baking powder and salt. Add to the
sugar mixture. Fold in the blueberries.
Combine the remaining ingredients to form the crumb mixture.
Pour the blueberry mixture into a 9 x 9 inch pan. Spread the crumb
mixture on top of the blueberry mixture. Bake at 375 degrees F for
45-50 minutes.
This recipe comes to us from Judy Phelps.
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Low Fat Brownies
1/2 cup GF flour mix**
1/2 cup unsweetened cocoa powder
2 egg whites
1 large egg
3/4 cup granulated sugar
6 Tbsp. unsweetened applesauce
2 tsp. canola oil
1 tsp. GF vanilla
chopped nuts (optional)
Spray an 8" pan. In a medium bowl, combine the flour and cocoa. Mix
well.
In a large bowl whisk together egg whites, egg, sugar, applesauce, oil
and vanilla. Stir in the flour mixture until just blended. Do not
overmix. Pour the batter into a pan, add chopped nuts on top. Bake
for 25 minutes at 350 degrees F.
This recipe comes to us from our March meeting.
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Chop Suey
1/4 cup butter
1-1/2 cups (3/4 lb.) meat (pork, chicken, beef, or turkey)
1 cup finely chopped onions (optional)
1 cup thin-sliced celery
1 4-oz. can mushroom pieces
1 tsp. salt
1/8 tsp. pepper
1 cup hot water
1 can bean sprouts, drained
1/3 cup cold water
2 Tbsp. cornstarch
2 tsp. GF soy (tamari) sauce
1 tsp. sugar
Melt the butter in a hot skillet. Add the meat; stir and sear quickly
without browning. Add onions and fry for 5 minutes. Add the celery,
mushrooms, salt, pepper, and hot water. Cover and cook 5 minutes.
Add the bean sprouts, mix thoroughly, and heat to boiling.
Mix the cold water, cornstarch, soy sauce, and sugar. Add this
mixture to the pan. Stir lightly and cook until the sauce is
thickened, about 5 minutes. Serve over rice.
This recipe comes to us from Vicki Lyles, who got it originally from
Pam Hangen Caddell, her college roommate.
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Vegetable & Pasta Salad
Pastariso Rice Pasta
1/2 cup cider vinegar
3/4 cup olive oil and corn oil
1/2 tsp. salt
fresh pepper
1/2 tsp. oregano
juice from 1/2 lemon (1-1/2 to 2 Tbsp.)
3 cloves fresh garlic, crushed
vegetables such as tomato, red and green pepper, and broccoli
1 can chick peas
Cook the pasta according to the directions.
Make a marinade by mixing the vinegar, oil, salt, pepper, oregano,
lemon, and garlic together. Add the pasta to the marinade and let it
sit for 2-3 hours.
Remove the pasta from the marinade. Add the vegetables and chick peas
to the pasta.
This recipe comes to us from our March meeting.
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Shipwreck
3 medium potatoes
1 small onion, chopped
2 cups pinto beans, cooked and drained
1 lb. ground turkey, browned and drained
salt & pepper
1 can GF tomato soup
Slice and layer the raw potatoes into the bottom of a 9 inch pan.
Sprinkle the chopped onion over the potatoes. Add the pinto beans.
Cover with the ground turkey. Season with salt and pepper. Cover the
top with the tomato soup, undiluted. Cover with foil and bake at 400
degrees F for 1-2 hours.
This recipe comes to us from Bruce & Judy Richardson.
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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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