<<Disclaimer: Verify this information before applying it to your situation.>>

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                         Apple Bavarian Torte

Crust:

   1 cup GF flour mix**
   1/3 cup sugar
   1/2 tsp. GF vanilla
   1/2 cup butter

Preheat the oven to 350 degrees F.

Combine the flour, sugar, and vanilla.  Cut in the butter until the
mixture looks like coarse meal.  Press the mixture into the bottom and
sides of a 10" springform pan.  Bake until golden, about 5 minutes.
Cool to room temperature.

Filling:

   2 8-oz. pkgs. GF cream cheese, room temperature
   1/2 cup sugar
   1 tsp. GF vanilla
   2 eggs, room temperature

Beat the cream cheese, sugar, and vanilla with a mixer until smooth.
Beat in the eggs.  Spoon the mixture into the crust.

Topping:

   2 large tart apples, peeled, cored, and thinly sliced
   1/4 cup sugar
   1/2 tsp. cinnamon
   1/2 tsp. GF vanilla

Preheat the oven to 425-450 degrees F.

Mix the apples, sugar, cinnamon, and vanilla.  Spoon the mixture over
the cream cheese layer, spreading it evenly.  Bake 15 minutes.  Reduce
the temperature to 350 degrees F and bake another 45 minutes, or until
the tester comes out clean.

This recipe comes to us from Julie Trescott.

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                    High on the Hog Ham Bone Stew

   1 ham bone
   6 cups water
   4 medium potatoes, diced
   2 cups chopped cabbage
   1 lb. frozen corn
   1 large onion, diced
   salt and pepper to taste

Don't throw away the ham bone after your Easter meal.  You can cook it
with beans or you can make this tasty stew.

In a large pan, bring the water to a boil.  Add in the salt, pepper,
and ham bone.  Reduce heat to a slow simmer.  Cook the ham bone for
several hours, until the meat comes off the bone.  Add the vegetables.
You may need to add additional water during cooking.  You can thicken
the broth with rice flour or cornstarch if desired.

This recipe comes to us from Bruce Richardson, chef of St.  Charles
Seminary in Wynnewood, Pennsylvania.

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                              Party Mix

   6 Tbsp. butter
   2 Tbsp. GF worchestershire sauce
   1 tsp. salt
   1/4 tsp. garlic powder
   1/2 tsp. onion powder
   2 cups popped popcorn
   2 cups Health Valley Rice Crunch 'Ems cereal
   1 cup peanuts
   1 cup Dietary Specialties GF pretzels

Melt the butter.  Add the seasonings.  Add the other ingredients,
stirring well to coat.  Microwave the mixture 4-6 minutes on High,
stirring every 2 minutes.  Spread the mixture on paper towels to cool.
Store in an airtight container.

This recipe came from a recent meeting.  If the author will identify
him/herself, I'll give credit in a future issue of the newsletter.

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                          Fig Honey Cookies

   1 cup dried figs
   3/4 cup sugar
   1/2 cup shortening
   1/2 cup honey
   2 eggs, well-beaten
   2 Tbsp. milk
   2-3/4 cups GF flour mix**
   1 tsp. xanthan gum
   3 Tbsp. GF baking powder
   1/2 tsp. salt
   1/2 cup coconut
   1 tsp. GF lemon or vanilla flavoring
   3 Tbsp. chopped orange rind

Cover the figs with cold water, simmer 10 minutes, and drain.  Cut the
figs into pieces.

Cream the sugar and shortening together.  Add in the honey, eggs, and
milk, and mix thoroughly.  Sift together the flour, xanthan gum,
baking powder, and salt.  Add the flour mixture to the
sugar/shortening mixture.  Add in the figs, coconut, and flavoring.
Add in the orange rind and mix thoroughly.

Drop by the teaspoonful onto an oiled baking sheet.  Bake at 375
degrees F for 12-15 minutes.

This recipe came from a recent meeting.  If the author will identify
him/herself, I'll give credit in a future issue of the newsletter.

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                         Cherry Jello Dessert

Jello:

   1 large package of GF cherry-flavored gelatin mix
   2 cups boiling water
   1 can GF cherry pie filling

Dissolve the gelatin mix in the water.  Add the cherry pie filling.
Place the mixture in the refrigerator until firm (about 40 minutes).

Topping:

   1 8-oz. container of Cool Whip
   1 8-oz. pkg. GF cream cheese
   1/4 cup sugar

Beat the Cool Whip, cream cheese, and sugar together.  Spread the
mixture on top of the chilled gelatin mixture.  Chill until firm.

This recipe comes to us from Beth Coderre.

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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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