April 2008

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height=80 BGCOLOR="#CCCC99" TEXT="#080000" bgproperties="fixed" background="0708dfe1esnpes.jpg"> <div> <FONT SIZE="6" COLOR="#336699" FACE="Times New Roman" ><B><IMG SRC="44f364d0.jpg" border=0 width="54" height="77" ALIGN="RIGHT" HSPACE="0" VSPACE="0"></B></FONT><FONT SIZE="4" COLOR="#000000" FACE="Arial" ><B>Central Iowa Gluten-Free Information</B></FONT><B>   |   </B><A HREF="index.htm" TARGET="_top" TITLE="Central Iowa GlutenFree Information"><U><B>home</B></U></A></div> <div> <B>April 2008</B><B>  |  </B><B> Barb Huyette</B></div> <div> </div> </td> <td valign="top" rowspan="2" width=16.25% BGCOLOR="#99CC99" TEXT="#080000" bgproperties="fixed" background="06f8dfc3.jpg"> <a href="http://www.gfmeals.com/?Click=975" target="_blank"><img border=0 src="http://www.gfmeals.com/v/vspfiles/templates/112/images/banners/banner2.gif"></a> <script type="text/javascript"></script> <script type="text/javascript" src="http://pagead2.googlesyndication.com/pagead/show_ads.js"> </script> <bR> </td> </tr><tr> <td valign="top" height=400 BGCOLOR="#CCCC99" TEXT="#080000" bgproperties="fixed" background="0708dfc3.jpg"> <div> <B><U>CENTRAL IOWA CELIAC SUPPORT GROUP</U></B></div> <div> April 2008 GF NEWSLETTER AND RECIPES</div> <div> <B>Greetings to all our gluten free friends!</B></div> <div> <B>PLEASE MAKE SURE YOU READ THIS NEWSLETTER. THERE IS SOME IMPORTANT INFORMATION FOR YOU REGARDING OUR NEW MEETING PLACE AND THE JUNE CELIAC EVENT WITH DR. ALESSIO FASANO.</B></div> <div> <B>Dr. Maria-Stella Serrano</B>, the medical director for our Central Iowa Celiac Support Group, attended our luncheon! What an honor it was for us to have her here and to introduce her to the group. Dr. Serrano is a Pediatric Gastroenterologist at Blank Children’s Hospital, and was happy to see many of her patients at the luncheon. She was overwhelmed with all the incredible gluten free foods that we were able to enjoy. We really appreciated Dr. Serrano taking the time to come and see what this group is all about and what a great time we have when we get together!</div> <div> We talked about some really important issues at our meeting on April 12. We are going to have a <B>new church home for our meetings</B>! If you remember at the last meeting in February, we were pretty much maxed out for space with approximately 185 people. I asked if anyone had any connections with another venue where we might have some room to grow. <B>Brent Cooper</B> spoke with me after the meeting and said he would check with his church. We met with some wonderful people there a few weeks ago and ironed out the arrangements. Starting in November we will be meeting at <B>Lutheran Church of Hope</B> in West Des Moines ! The address is 925 Jordan Creek Parkway . We will have a wonderful community room that is permanently set up with tables and chairs! (Steve is so happy about that!) We will also have a children’s room for their program. I want to thank Brent for facilitating this opportunity. We will have access to the same equipment in the kitchen that we had at Meredith Drive . The meeting room is on the main floor and had been the old worship center. As many of you know Hope has built a new worship center, so the other is used as a gathering place. It is called The Bridge and is on the main level. Those who came to the state meeting in 2005 when it was held at Hope, remember that meeting was held on the lower level. You will enter the doors at the circle drive or on the northwest side of the building where there is a metal awning. Both entrances have handicap access. We will be signing in by the northwest door entrance. I think we have all appreciated the opportunity to meet at <B>Meredith Drive Reformed Church </B>for the past 4-5 years. It has been wonderful to have access to such a great kitchen and meeting space. When we started there, our group was not even 1/4 the size that it is now, so you can see why we had to look for a change! Meeting at Hope will cost a bit more than at MDRC but our donations will cover that. Another great thing is that we will be able to get the dates for our meetings up to 6 months in advance, which helps with coordinating your calendars!</div> <div> One of the most important things we need to talk about is the presentation by <B><U>DR. ALESSIO</U></B> <B><U>FASANO</U></B> on June 10, 6:30-8:30pm. He is the Director of the Center for Celiac Research at the University of Maryland School of Medicine. He will be sharing up to date information on CD and possible treatments. He is also a very interesting speaker. This is your chance to hear an international expert without going somewhere else! And it’s FREE! So please don’t delay in signing up! This event will take place at Iowa Methodist Medical Center , 1200 Pleasant St . You should park in the south side of the parking ramp, and take the nearest elevators to the ground floor. That will bring you directly to the event space.</div> <div> You must register for this event through<B> “My Nurse”, 1-800-424-3258</B>. Space is limited so I would suggest you do this ASAP. There are already 100 people registered, and the PR has not yet begun. On June 11 Dr. Fasano will address doctors, nurses and dietitians. This date is reserved only for the medical professionals. More than 550 postcard invitations have been sent out to central Iowa Physicians, including Gastroenterologists, Pediatricians, Internal Medicine Specialists and Family Practitioners! I have some of these left if any of you want to give one to your particular doctor. To give you an idea of the PR that is planned: Dr. Maria-Stella Serrano will be doing the Medical Minute on Chanel 13 starting <B>May 29. It will air at 10:19</B> during the nightly newscast, and will be run 5 times. That will also be on WHO’s website. In addition, there will be<B> interviews on TV, radio and in the DM Register</B>. This has given us a great opportunity to educate the medical community and the general public about Celiac Disease. How exciting is that?!!! </div> <div> One other issue associated with Dr. Fasano’s presentation is that we know there will be many general public interested in going to this event. We would like to give them a chance to sample some GF snacks. I am asking you all to please bring a plate of something you can make. The snacks should only be bite sized so they will go farther. If you make cookies, make them smaller. If you make brownies cut them in 1 inch pieces. I really hope you can help out with this. A number of people signed up at the meeting, and I really appreciate it! So if you were not at the meeting and plan to go on June 10 and can bring something, <U>please</U> <U>call</U> <U>me</U> so I can sign you up. Remember, this event is taking the place of our June meeting, so we will not have a pot-luck that month. We will also have some new products there by <B>Tastes Like Real Food, Amaranth, Domata Living Flour, and Namaste.</B> <B>Pamela’s </B>is sending a large number of cookies and some giveaways, and possibly <B>Pure Foods Gluten Free Meals </B>will be sending some samples.</div> <div> The steering committee met a few weeks ago and decided to change the name of our group from Central Iowa Celiac Support Group to <B>CENTRAL IOWA CELIAC CONNECTION</B>. Several of us have heard that some people don’t want to come to our luncheons because they think they have to sit around in a big circle and talk about their problems, sort of like an AA meeting! I guess “support group” may sound like that. We just thought that “connection” really was indicative of what we are, and that we are all connected by the same purpose, without sounding threatening. With this change, we hope more people will realize what an opportunity it is to taste really good GF food and share some important information!</div> <div> <B>Kathy Titus</B> coordinated the <B>Children’s Program</B> during the meeting time of our luncheon and had a room full of little angels who had a great time making spring crafts. Kathy is so appreciated and the children had a great time. Thanks so much, Kathy! I want to thank those of you who signed up on the sheets last meeting to help with the children’s program. If you were not at the meeting and would like to help Kathy<B> </B>with this program please call me. As you know, <B>Kathy and Tim Titus</B> also make all the copies of the newsletter that I mail to those without email. Their help means so much to this group, and it saves us money in copy expenses as well.</div> <div> I want to thank all the members of the <B>steering committee</B> for their help before and during the meeting. They helped make everything go so smoothly!</div> <div> <B>Kay Crow</B> brought 3 more baskets to give away! These seem to be the hottest commodity on our luncheon days! And Kay does an incredible job of individually creating her baskets. Thank you for your generosity, Kay! Remember, you can order GF baskets for gifts through Kay’s business, <B>Carriage House Gifts</B>, 515-280-1008, or <FONT SIZE="3" COLOR="#0000FF" FACE="Arial" ><U>www.gluten-free-gifts.com</U></FONT>.</div> <div> Thanks to <B>Paul Secord</B> for providing samples of his foods from <B>Shane’s Rib Shack.</B> Paul brought 3 different meats (pork, chicken and beef brisket) and several side dishes for tasting. Their BBQ sauce is GF, and the food was wonderful! Paul talked during our meeting about how the food is prepared and how they prevent cross contamination. </div> <div> <B>Jenny Bosking</B> the president of a new GF venture came to our meeting and brought several samples of their breads. The name of this company is <B>Tastes Like Real Food</B>. They are based in Cedar Rapids and the Toro brand celiac-safe baking mixes are</div> <div> imported from Norway . Most of the products contain 20 ppm of gluten, but some do not. The breads were wonderful, and can only be ordered on line for now, at <FONT SIZE="3" COLOR="#0000FF" FACE="Arial" ><U>www.tasteslikerealfood.com</U></FONT>. </div> <div> We also want to thank <B>Outback Steakhouse</B> for providing their Thunder From Down Under dessert for us. It’s not often we can go out to eat and order a dessert that is GF! I also want to thank <B>Laura Porter</B> for arranging this opportunity! They prepared their dessert for us which included a GF brownie (you would never think it was GF!), ice cream and chocolate sauce. It was really delicious!</div> <div> <B>Anna Sobaski,</B> who owns <B>Breads From Anna</B>, donated wraps for us. She also brought several pies and breads. These wraps and the coconut custard pie recipes are in the recipe section of this newsletter. Thank you, Anna, for your generosity!</div> <div> <B>Nu World Amaranth</B> sent some samples of their GF snacks and cereal to hand out at the meeting. We thank them for that. I put cinnamon sugar on the cereal and it was very good.</div> <div> <B>Skinney’s Crisp Crackers</B> were sampled as well. They are high in fiber and come in various flavors.</div> <div> The Tex-Mex beef and chicken soups, cream of asparagus soup and pumpkin bread were donated by <B>Mixes from the Heartland</B> out of Amarillo, TX . Una made these and said they are so easy, because you just add water or milk! </div> <div> <B>Pure Foods Gluten Free Meals</B> sent a sample box of their gluten free entrees. Pure Foods LLC has been making GF meals for about 5 years. They are delivered to your door in a styrofoam cooler. They will keep in the refrigerator for 10 days. You can be on a routine meal plan order system or you can order intermittently. I suggested they contact schools and retirement facilities. You can view their meals on their website: <FONT SIZE="3" COLOR="#0000FF" FACE="Arial" ><U>www.glutenfreemeals.com</U></FONT>. </div> <div> <B>Kind Bars</B> sent samples of their snack bars. Remember that some are not GF. These are .002 ppm of gluten. They are sold at some HVs. You can contact them by calling 1-212-616-3006 ext. 102, or on their website <FONT SIZE="3" COLOR="#0000FF" FACE="Arial" ><U>www.peaceworks.com</U></FONT>. There were flyers available also. </div> <div> The Waterloo/Cedar Falls Group sent info about a <B>You-tube video titled “What you need to know about CD and the GF diet.” </B>It was posted 12-20-07 and it is about 90 min. The lecture is by UCSD Celiac Disease specialists. Just type the following in your browser: <FONT SIZE="3" COLOR="#0000FF" FACE="Arial" ><U>http://youtube.com/watch?V=QR2LVQMOF1Y</U></FONT>. There are 4 different parts: </div> <div> 1)<FONT SIZE="1" COLOR="#000000" FACE="Arial" > </FONT>Dr. Kagnoff: How CD Affects Your Body</div> <div> 2)<FONT SIZE="1" COLOR="#000000" FACE="Arial" > </FONT>Dr. Harmon: Diagnosis and Testing (begins at 21 minutes)</div> <div> 3)<FONT SIZE="1" COLOR="#000000" FACE="Arial" > </FONT>Dr. Algert: GF Nutrition (begins at 39 minutes)</div> <div> 4)<FONT SIZE="1" COLOR="#000000" FACE="Arial" > </FONT>Q&A: (begins at 59 minutes)</div> <div> <B><U>PRODUCT INFORMATION</U></B></div> <div> <B>Una Morgan</B> has been selling her baked goods at <B>Nutrition Marketplace</B> for a while now. Starting sometime after June 15<FONT SIZE="1" COLOR="#000000" FACE="Arial" >th</FONT>, she will be making sandwiches, pizza by order, special dinners, special occasion cakes and pies. These will all be to take out. There will be no seating available. Nutrition Marketplace is located at 8812 Swanson Blvd in Clive. </div> <div> According to the GF Trading Company’s website, <B>Bi-Aglut products</B> are no longer available in the US due to labeling issues and importing problems.</div> <div> The <B>International Walk for CD Awareness and Research</B> will be held Sat. May 31 in Waterloo . If you are interested I will email you the registration form. </div> <div> <B>Gluten Free Shopping Guides</B> can be ordered from Bev Clearman, RD, for $5.00. The address is: Bev Clearman, Food Service Dept., U of I Hosp. and Clinics, W143GH, 200 Hawkins Dr. , IC , IA , 52242-1051 .</div> <div> <B>Becky Wolf and Shelly Stille</B> emailed me about <B>Hickory Park BBQ Restaurant</B> in Ames having a new GF menu!!!</div> <div> <B>LaurieTims</B> asked if I knew of anyone having a problem with <B>Fareway meats.</B> There are many breaded items in and on the meat counter there. I called Fareway and they said if any meats get contaminated by other things then they have to be tossed. If you have any concern about any meats ask and they will get what you need from fresh packaging in the back. I asked about the ground pork and they get it from IBP and it is 100% pure with no additives. Some people at the meeting said they have had problems with the hamburger there, so remember to ask to get it from the back out of fresh tubes.</div> <div> <B>Domata Living Flour</B> is now also sold at 35<FONT SIZE="1" COLOR="#000000" FACE="Arial" >th</FONT> St. HV in WDM, and Mills Civic HV has increased their stock so they won’t run out.</div> <div> <B>Brenda Riemenschneider</B> called to update us that <B>Mrs. Butterworth’s Original Syrup</B> is GF. </div> <div> Those of you who have a<B> teen going to college</B> might be interested to know that there is a spiral bound manual that helps give ideas on what you need to consider before enrolling at a specific college, working with college and food service depts., and tips on how to eat well GF in a dorm or apt. The manual is called <B>Gluten Free Success for the College Student</B> and costs $15.99 $3.95 for S&H. Get info at <FONT SIZE="3" COLOR="#0000FF" FACE="Arial" ><U>www.glutenfreesuccess.com</U></FONT>. </div> <div> <B>Marsha Greenstein</B> has started a venture called <B>“You Take the Cake”</B>. She will professionally make and/or decorate cakes or cupcakes for special occasions. Scooter’s Coffee House in WDM carries some of her GF items for sale. If you would like to call her the phone # is 515-978-4331.</div> <div> We’ve talked about<B> McDonald’s French Fries</B> before, but there is a recent statement from McD’s dated 2/13/2008, sent to glutenfree.com: “There have been no changes to the natural flavoring for our French fries. McDonald’s is in the process of rolling out our new canola-based cooking oil in our US restaurants, but this does not add wheat or gluten to our French fries, and does not change the natural flavor.” This is per Dr. Catherine Adams, Corporate VP, McD’s Worldwide Quality and Food Safety. This info was taken from the Beth Hillson newsletter.</div> <div> The <B>Codex Standards</B> for GF foods will be coming out in July, 2008. We expect it to state that a food may be labeled GF if it contains no more than 20ppm of gluten. That means 20 mg. per kg of food, or .002%. You might be wondering if that is a safe amount of gluten for you. In 2007 Catassi and colleagues (researchers) assessed the affects of consuming capsules containing 0, 10, and 50mg of gluten. The test subjects were otherwise on a very strict GF diet that contained <20ppm of gluten. Gluten intake from their diet was estimated at <5mg. Researchers found a significant decrease of the villous height to crypt depth ratio in the group taking the 50mg capsule. No significant change was found in that ratio in the group taking the 10mg capsule. So what does this mean? Even if all the GF foods you ate contained 20ppm (and they probably do not) you would have to eat a lot more than the recommended # of servings to approach an intake of 10mg of gluten. The above info was taken from the Tricia Thompson website <FONT SIZE="3" COLOR="#0000FF" FACE="Arial" ><U>www.glutenfreedietitian.com</U></FONT>. Obviously some of you are extremely sensitive to gluten and can tell if there is even a crumb, but the majority of celiacs may be able to tolerate the 20ppm in their diet, according to research and what will probably be the new codex standard. This is important because that allows a product to be labeled GF if it meets the standard of 20ppm. This has not been approved yet. I will email any further information on this subject this summer as I get it.</div> <div> <B>Lodges Cuisine </B>frozen foods offer pot pies, pie crust, cookie dough, and coming soon mac and cheese, fettuccini and others. All items are gluten and casein free. Their website is <FONT SIZE="3" COLOR="#0000FF" FACE="Arial" ><U>www.lodgescuisine.com</U></FONT>. </div> <div> People get confused between <B>wheat allergy vs. gluten intolerance (CD)</B>. Wheat allergy is rare, but responsible for about 30% of occupational asthma in individuals in the baking industry. Symptoms include hives, eczema, edema, abdominal cramps, nausea, vomiting, asthma, or anaphylaxis. These allergy symptoms usually occur within a few min. to 2 hours of ingestion. This supposedly can be diagnosed by a skin test. The majority of young children will outgrow a wheat allergy. If the wheat allergy develops later in life it will probably be retained. There is some evidence that individuals who remove wheat from their diet for a year or more may be able to tolerate wheat when re-introduced. This could be why some doctors get confused and tell a CD pt. that they can go back to eating wheat after a while. This is absolutely not true for Celiac Disease, because CD is an inherited autoimmune disorder and NOT an allergy! CD must be diagnosed with blood tests, and preferably, a biopsy of the small bowel. CD requires a lifelong gluten free diet.</div> <div> <B>Lindsay Amadeo</B> said there is a<B> GF Rice Chex</B> made by General Mills on a dedicated line. She found them at MHM Target. Be sure the box has GF in red type on the front of the box. Some old boxes may still be out there and they contain malt.</div> <div> <B>Sharon Grimm</B> called the company about <B>Centrum Vitamins</B>. They told her that they just changed the formula and cannot guarantee that the product is GF. </div> <div> <B>Sheri Miller</B> called <B>Hormel</B> because she had heard that they injected their meats with a solution. Hormel sent Sheri an extensive list of their GF products. We don’t have room in this newsletter to list them all (there were 6 pages!), but it included Hormel canned foods, refrigerated meats, Jennie-O Turkey and Chicken products, and many miscellaneous items. If you have a question you can call Hormel at 1-800-523-4635. They always tell consumers that it is their responsibility to read ingredient labels. I will take this list to our next meeting so those interested can see it.</div> <div> <B><U>FUTURE MEETINGS</U></B></div> <div> <B>OUR</B> <B>NEXT MEETING WILL BE ON NOVEMBER 1, 2008,</B> at our new church home, <B>LUTHERAN CHURCH OF HOPE!</B> I realize this is a long time away, but we have other meetings that will take the place of our gatherings. I personally will miss getting together before November, but the June event will continue to keep me quite busy till June 12<FONT SIZE="1" COLOR="#000000" FACE="Arial" >th</FONT>!!!</div> <div> Remember, our June meeting is at Iowa Methodist Medical Center on <B>June 10</B><FONT SIZE="1" COLOR="#000000" FACE="Arial" ><B>th</B></FONT><B>,</B> to hear <B>Dr. Alessio Fasano.</B> </div> <div> We encourage everyone to attend the <B>Annual State Celiac Meeting </B>held in Waterloo on <B>September 6</B>. You will be receiving registration forms for this meeting. </div> <div> The <B>National CSA/USA meeting</B> will be held in La Vista, Nebraska <B>October 17-19</B>. It would be great if a number of you could go, especially since it is so close! You can contact them for information on this meeting by going to <FONT SIZE="3" COLOR="#0000FF" FACE="Arial" ><U>www.csaceliacs.org</U></FONT>. or call 1-877-272-4272.</div> <div> Then we will have our <B>regular pot luck November 1</B>. </div> <div> Mills Civic HV is having another<B> GF cooking class</B> on May 8, 5:30-6:30 pm. The cost is $5.00. You can register by calling 221-2751. </div> <div> Thanks for sharing all the wonderful food at our luncheon. It was incredible to see<B> 8 eight foot tables full of delicious GF foods</B>! I really hope to see you at the June 10<FONT SIZE="1" COLOR="#000000" FACE="Arial" >th</FONT> Celiac Event. Remember to register! Hope you all have a great and healthy summer!</div> <div> <B>Glutenfreely yours,</B></div> <div> <B>Barb Huyette</B></div> <div> <B>515-224-4145</B></div> <div> <B>P.S.</B> The purpose of our meetings and newsletters is intended for informational use only. Please remember that ingredients in products change regularly, so what might be considered gluten free or not gluten free can change. Therefore it is important to continue to read ingredient labels. </div> <div> <B><U>RECIPES</U></B></div> <div> <B>Corn Chowder</B> Gary Propstein</div> <div> 2 cans Whole Corn (drained) - Happy Harvest brand from Aldi</div> <div> 2-3 potatoes, cut into bite size</div> <div> 1 onion diced</div> <div> 4 cups chicken broth - Kitchen Basics brand from Hy Vee</div> <div> Salt & Pepper to taste</div> <div> Combine above ingredients in a casserole or crock pot and bake 325 for 3-5 hours</div> <div> (i added 2 cans cream style corn - hy vee brand)</div> <div> then add 1 stick Butter (Fleishmann's Unsalted Margarine)</div> <div> 4 cups milk (Hy Vee Original Rice Milk)</div> <div> Continue to bake for 30 min.</div> <div> <B>Tart Lemon Pineapple Dessert</B> Mary Lee Phelan</div> <div> 3 cups crushed GF chocolate cookies or GF crushed pretzels </div> <div> 3/4 cups melted margarine. </div> <div> Mix this together and press 3/4 of the mixture in the bottom of a 9x13" pan. Refrigerate this for a few hours.</div> <div> Filling:</div> <div> 1 can Wilderness lemon pie filling 1-8 oz. container of Kool whip</div> <div> 2-3 oz. pkgs lemon jello 1-20 oz. can crushed pineapple</div> <div> Drain pineapple juice and save the liquid. Boil water. Dissolve jello with boiling water and pineapple juice to equal 2 cups of liquid. Cool this thoroughly. Beat jello in the mixer until frothy. Add lemon pie filling and the Kool whip. Mix thoroughly. Stir in the pineapple. Pour this mixture over the crumb crust. Refrigerate overnight. Sprinkle the remaining cookie crumbs over the top. </div> <div> <B>NEW ENGLAND CLAM CHOWDER </B>Kay Crow</div> <div> 1 1/2 c. butter 243/8979</div> <div> 3/4 c. diced onions</div> <div> 2/3 c. diced celery</div> <div> 1/2 c. sweet rice flour</div> <div> 4 c. hot milk (I used half ½ & ½)</div> <div> 2 c. clam juice</div> <div> 1/2 c. diced green pepper and/or shredded carrot, if desired</div> <div> 1/8 tsp. ground pepper</div> <div> 1/8 tsp. ground thyme, or to taste</div> <div> Salt to taste</div> <div> 1 c. diced, cooked potatoes </div> <div> 2 c. chopped fresh clams or 2 cans (6 1/2 oz. each) canned clams</div> <div> Heat butter in large saucepot and saute onions and celery until tender. Add flour; cook and stir 10 minutes. Gradually add hot milk, stirring with a whisk until thickened and smooth. Add clam juice and simmer 15 minutes. Add clams (and green peppers/carrots, if desired), pepper, thyme, salt to taste and potatoes. Simmer 10 minutes longer. Careful-boiling will cause milk to curdle. If this happens, whisk vigorously. Garnish with a sprinkling of parsley and/or shredded cheese.</div> <div> SUB SANDWICHES</div> <div> GLUTEN FREE FRENCH BREAD <FONT SIZE="3" COLOR="#000000" FACE="Arial" >Kay Crow</FONT></div> <div> 243-8979</div> <div> <TABLE BORDER="0" CELLPADDING="1" CELLSPACING="1" WIDTH="494" BORDERCOLORLIGHT="#C0C0C0" BORDERCOLORDARK="#808080" FRAME="VOID" RULES="NONE" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=CENTER HEIGHT= 19 WIDTH="62"><div> 2 </div> </tD> <tD VALIGN=CENTER WIDTH="425"><div> cups rice flour (white) </div> </tD> </tR> <tR> <tD VALIGN=CENTER HEIGHT= 19 WIDTH="62"><div> 1 </div> </tD> <tD VALIGN=CENTER WIDTH="425"><div> cup <FONT SIZE="3" COLOR="#0000FF" FACE="Arial" ><U>tapioca flour</U></FONT> </div> </tD> </tR> <tR> <tD VALIGN=CENTER HEIGHT= 19 WIDTH="62"><div> 3 </div> </tD> <tD VALIGN=CENTER WIDTH="425"><div> teaspoons <FONT SIZE="3" COLOR="#0000FF" FACE="Arial" ><U>xanthan gum</U></FONT> </div> </tD> </tR> <tR> <tD VALIGN=CENTER HEIGHT= 19 WIDTH="62"><div> 1 1/2 </div> </tD> <tD VALIGN=CENTER WIDTH="425"><div> teaspoons <FONT SIZE="3" COLOR="#0000FF" FACE="Arial" ><U>salt</U></FONT> </div> </tD> </tR> <tR> <tD VALIGN=CENTER HEIGHT= 19 WIDTH="62"><div> 2 </div> </tD> <tD VALIGN=CENTER WIDTH="425"><div> teaspoons <FONT SIZE="3" COLOR="#0000FF" FACE="Arial" ><U>egg substitute</U></FONT> (optional) </div> </tD> </tR> <tR> <tD VALIGN=CENTER HEIGHT= 19 WIDTH="62"><div> 2 </div> </tD> <tD VALIGN=CENTER WIDTH="425"><div> tablespoons <FONT SIZE="3" COLOR="#0000FF" FACE="Arial" ><U>sugar</U></FONT> </div> </tD> </tR> <tR> <tD VALIGN=CENTER HEIGHT= 19 WIDTH="62"><div> 1 1/2 </div> </tD> <tD VALIGN=CENTER WIDTH="425"><div> cups lukewarm <FONT SIZE="3" COLOR="#0000FF" FACE="Arial" ><U>water</U></FONT> </div> </tD> </tR> <tR> <tD VALIGN=CENTER HEIGHT= 19 WIDTH="62"><div> 2 </div> </tD> <tD VALIGN=CENTER WIDTH="425"><div> tablespoons <FONT SIZE="3" COLOR="#0000FF" FACE="Arial" ><U>fast rise yeast</U></FONT> </div> </tD> </tR> <tR> <tD VALIGN=CENTER HEIGHT= 19 WIDTH="62"><div> 2 </div> </tD> <tD VALIGN=CENTER WIDTH="425"><div> tablespoons <FONT SIZE="3" COLOR="#0000FF" FACE="Arial" ><U>butter</U></FONT> or <FONT SIZE="3" COLOR="#0000FF" FACE="Arial" ><U>margarine</U></FONT>, melted </div> </tD> </tR> <tR> <tD VALIGN=CENTER HEIGHT= 19 WIDTH="62"><div> 3 </div> </tD> <tD VALIGN=CENTER WIDTH="425"><div> egg whites, beaten slightly </div> </tD> </tR> <tR> <tD VALIGN=CENTER HEIGHT= 19 WIDTH="62"><div> 1 </div> </tD> <tD VALIGN=CENTER WIDTH="425"><div> teaspoon <FONT SIZE="3" COLOR="#0000FF" FACE="Arial" ><U>vinegar</U></FONT> </div> </tD> </tR> <tR> <tD VALIGN=CENTER HEIGHT= 19 WIDTH="62"><IMG BORDER="0" SRC="1x1.gif" HEIGHT="19" ALIGN="bottom" WIDTH="62" HSPACE="0" VSPACE="0"></tD> <tD VALIGN=CENTER WIDTH="425"><div> melted <FONT SIZE="3" COLOR="#0000FF" FACE="Arial" ><U>butter</U></FONT>, for brushing (optional) </div> </tD> </tR> </TABLE></div> <div> In the bowl of a heavy-duty mixer, place flours, xanthan gum, salt, and egg replacer (if used). Blend with mixer on low. </div> <div> In a small bowl dissolve the sugar in the water, and add yeast. </div> <div> Wait until the mixture foams slightly, and then blend into the dry ingredients. </div> <div> Add the butter, egg whites, and vinegar. Beat on high for 3 minutes. </div> <div> To form loaves, put dough in heavy plastic bag and secure with twisty. Cut about 1 ½ inches from corner of bag and form two long French-loaf shapes on cookie sheet or into special French-bread pans which have been greased and dusted with cornmeal. </div> <div> Slash diagonally every few inches. If desired, brush with melted butter. </div> <div> Cover the dough and let rise in a warm place until doubled in bulk, 20 to 25 minutes. </div> <div> Preheat oven to 400 degrees. Bake for 38-40 minutes. (I cover half way through with foil so it doesn’t overbrown) </div> <div> Remove from pan to cool. Brush with butter for a softer crust. </div> <div> Slice loaves lengthwise and build subs as follows: Spread Dijon mustard on bottom crust, add deli meats and cheeses as desired (I used DiLusso rare roast beef, turkey, ham, swiss & provolone) top with shredded lettuce and very thinly sliced tomatoes (& onions if desired) spread top crust generously with miracle whip or mayo and place on top. If making for later, slightly compress sandwich and roll tightly in foil or plastic; or cut into serving sizes and enjoy now.</div> <div> This bread also makes great philly steak & cheese and Italian sausage sandwiches. Just build sandwich and pop in the oven until crust is crispy brown and cheese is melted.</div> <div> <B>ZESTY LEMON BREAD </B>Sherry Fry</div> <div> 1/3 c. melted butter or marg. </div> <div> 1/2 c. milk </div> <div> 1 c. sugar</div> <div> 2 eggs</div> <div> 1/2 c. chopped nuts (optional)</div> <div> 1/4 teasp. vanilla or almond extract</div> <div> 1 3/4 cups g/f flour (I used Bob's Red Mill all purpose)</div> <div> 1 teasp. salt</div> <div> 1 teasp. xanthan gum</div> <div> 1 1/2 teasp. baking powder</div> <div> 1 1/2 teasp. egg replacer (optional)</div> <div> 1/2 teasp. dough enhancer or vinegar</div> <div> 1 Tablespoon grated lemon peel</div> <div> glaze: 3 Table. fresh lemon juice</div> <div> 1/4 cup sugar</div> <div> Cream butter and 1 cup sugar. Beat in eggs and add extract. Sift dry ingred. and add to egg mixture alternately with milk. Blend just enough to mix. Fold in lemon peel and nuts. Pour into loaf pan (8 1/2 X 4 1/2 X 2 3/4). Bake 325 degrees for 70 min. or until done. Mix lemon juice and 1/4 c. sugar; spoon over hot bread. Cool for 10 min. Remove from pan and cool on rack. Slice to serve. Freezes well.</div> <div> <B>ORANGE FLUFF SALAD </B>Sherry Fry</div> <div> 8 oz. carton of sour cream</div> <div> 1- 3 oz. pkg. lemon jello</div> <div> 2-11 oz. cans mandrin oranges drained</div> <div> 1-21 oz. can pineapple tidbits drained</div> <div> 1-8 oz. container cool whip</div> <div> Place sour cream in bowl and sprinkle jello over and stir until blended. Fold in fruit and cool whip. 8 servings.</div> <div> <B>CHI CHI'S SWEET SPANISH CORN CAKE</B> Velma Roberts</div> <div> 1/2 C. butter or margarine, softened </div> <div> 1/3 C. masa harina = Maseca at Hy Vee</div> <div> 1/4 C. water</div> <div> 1 pkg (10 oz.) frozen corn, thawed</div> <div> 1/3 C. sugar</div> <div> 4 T. yellow cornmeal = Arrowhead Mills</div> <div> 2 T. whipping cream</div> <div> 1/4 t. baking powder</div> <div> 1/4 t. salt </div> <div> With an electric mixer, beat butter or margarine until fluffy. Gradually beat</div> <div> in masa harina. On low speed, beat in water. Place corn in the bowl of a food processor & pulse until chopped coarse. Stir in masa mixture. In a small bowl, stir together sugar, cornmeal, cream, baking powder, & salt. Stir into corn mixture. Spread in a greased, 8-inch square baking pan. Cover</div> <div> with foil. Place in a larger pan and pour boiling water half way up the side of the smaller pan. Bake at 350 degrees for 50 to 60 min or until set. Remove smaller pan from water, uncover, and let stand 15 min. Makes 8 servings.</div> <div> <I><B>IT’S A WRAP!</B></I></div> <div> One package of Breads From Anna<FONT SIZE="1" COLOR="#000000" FACE="Arial" >TM</FONT> Gluten and Yeast free mix (also corn, dairy, soy, nut and rice free).</div> <div> (Light blue label)</div> <div> OPTIONAL</div> <div> Add one heaping tablespoon of dried parsley and 2 heaping tablespoons of dried onion flakes to flour blend, whisk until well combined.</div> <div> Add these wet ingredients to the dry flour blend:</div> <div> 3 whole eggs</div> <div> 1 and 3/4 cup water, milk or non-dairy drink</div> <div> 1/3-cup oil (canola, olive, coconut, butter or any other oil you like using)</div> <div> Blend well until all lumps are smooth.</div> <div> Spoon out 3-4 Tablespoons of dough and place onto center of Flatbread maker. Close lid and let sit about 2 minutes. Place handle down over lid and press down adding pressure to flatten out bread. Repeat this 2 –3 times in quick succession of added pressure. You need to do this downward pressure quickly to allow steam to escape.</div> <div> One package of mix will make approximately 20 pieces of flatbread/wraps. Dough can be stored in the refrigerator for 24 hours and used incrementally.</div> <div> Here are some suggested fillings for your Wraps/Flatbread</div> <div> ANNA’S CHICKEN SALAD Anna Sobaski</div> <div> Ingredients:</div> <div> 2 - 2 1/2 cups leftover white chicken meat</div> <div> 1/2 cup Helmans Real Mayonnaise (may need to adjust according to your own preference for moistness)</div> <div> 1/2 medium sized red onion finely minced</div> <div> 4 stalks celery finely chopped</div> <div> 1/3 cup chopped fresh parsley</div> <div> 2 heaping Tablespoons finely chopped fresh Tarragon</div> <div> 1 Teaspoon finely chopped rosemary</div> <div> 1/2 teaspoon dried sage</div> <div> 1/4 teaspoon curry powder</div> <div> Salt and Pepper to taste</div> <div> Procedure:</div> <div> 1. Mix together. Spoon out about 1/4 cup onto wrap, roll and eat!</div> <div> Copyright Anna Sobaski, “Breads From Anna<FONT SIZE="1" COLOR="#000000" FACE="Arial" >TM</FONT>” Brought to you by Gluten Evolution, LLC. 2005.</div> <div> WHITE BEAN FILLING//DIP</div> <div> Ingredients:</div> <div> 2 cups (1 pound) dried white beans</div> <div> 10 garlic cloves, roasted</div> <div> 2 bunches rosemary</div> <div> Salt and freshly ground pepper to taste</div> <div> Chunks of crusty bread for serving</div> <div> Procedure:</div> <div> Rinse and pick over the beans. Soak in water to cover by 2 inches for at least 6 hours, or up to 24 hours. Drain. </div> <div> Wrap the garlic cloves in a foil pouch. Drizzle with olive oil and dusted with kosher salt. Roast at 425 degrees for approximately 30-40 minutes. </div> <div> Put the beans in a stockpot or large saucepan and add water to cover by 2 inches. Bring to a rapid simmer. Skim any foam that rises to the surface. Reduce the heat to low and simmer for about 1 1/2 hours, or until the beans are tender but not mushy. </div> <div> Drain the beans in a colander set over a bowl. Reserve the cooking liquid. Transfer the beans to a blender or a food processor. Add the garlic cloves and puree until smooth, adding as much of the cooking liquid as necessary for a thick, spread able or dipping consistency. </div> <div> Gently stir the bean dip with the rosemary bunches for about 3 minutes, or until the dip is fragrant with the scent of rosemary. Discard the rosemary. Season with salt and pepper and serve warm with the bread. Or, transfer to a lidded container, cover, and refrigerate for up to 1 week. Bring to a simmer over low heat before serving. </div> <div> <I>One option when you are in a pinch for time. Use caned white beans and drain about half the liquid. </I><FONT SIZE="3" COLOR="#000000" FACE="Arial" >Recipe adapted from Taste Pure and Simple by Michel Nischan with Mary Goodbody</FONT></div> <div> GUACAMOLE WITH<FONT SIZE="3" COLOR="#000000" FACE="Arial" > CUCUMBER AND CHERRY TOMATOES </FONT></div> <div> YIELDS 4 SERVINGS Anna Sobaski</div> <div> Ingredients:</div> <div> 2 avocados, ripe</div> <div> 2 tablespoons lime or lemon juice</div> <div> 2 tablespoons red onion, finely minced</div> <div> 2 tablespoons cilantro, minced, plus 30 leaves for garnish Iif you are not a fan of cilantro, used fresh parsley)</div> <div> 1/2 teaspoon chili powder or 1 small jalapeno, minced</div> <div> 1/2 tablespoon garlic, minced (if the garlic is roasted it will have a mild sweet flavor)</div> <div> 1/2 teaspoon sea salt</div> <div> 15 cherry tomatoes, washed</div> <div> 4 English cucumbers, peeled</div> <div> Optional Ingredients. </div> <div> Refried Beans (or for a healthier option use a can of black beans warmed) </div> <div> Sour Cream</div> <div> Procedure</div> <div> Scoop avocado out of the shell and place in medium bowl. Mash well with a fork, or plus until smooth in a food processor. </div> <div> Add remaining ingredients, except cilantro leaves for garnish, cherry tomatoes and cucumber. </div> <div> Finley chopped cucumber and slice cherry tomatoes in half. </div> <div> Add all ingredients together by gently stirring. </div> <div> Place about 1/4 cup of beans if using, then add same amount of Guacmole to center of wrap, add a heaping tablespoon of sour cream. </div> <div> Garnish with cilantro leaves and serve. </div> <div> Copyright Anna Sobaski, “Breads From Anna<FONT SIZE="1" COLOR="#000000" FACE="Arial" >TM</FONT>” Brought to you by Gluten Evolution, LLC. 2004.</div> <div> BREAKFAST BURRITO Anna Sobaski</div> <div> <I><B>Yields 4 servings</B></I></div> <div> Ingredients:</div> <div> 8 ounces of sausage or chicken</div> <div> 1/2 large red onion minced</div> <div> 3 cloves garlic, crushed and minced</div> <div> 1 (4-ounce) can of green chilies, chopped</div> <div> 1/2-cup fresh cilantro or parsley coarsely chopped</div> <div> 6 whole eggs lightly beaten or 2 cup of eggbeater</div> <div> 1 cup of shredded cheddar cheese</div> <div> (In a hurry…use 1/2 cup of store bought red or green salsa instead of the onion, chilies and garlic).</div> <div> Procedure:</div> <div> Heat 2 Tablespoons of canola or olive oil in a medium heavy nonstick skillet. Add the sausage or chicken and break up into small pieces with a wooden spoon. Cook thoroughly. Drain grease if any has accumulated.</div> <div> Add the red onions, garlic, green chilies and cilantro or parsley. Sauté until the onions have softened, about 1 minute. Add the egg substitute. Stir with a wooden spoon until the egg substitute is scrambled and thoroughly cooked.</div> <div> Have warm wrap ready to fill. Divide egg substitute mixture equally among the 4 tortillas. Place ingredients in the center of the wrap and roll to encase filling, top with 1/4 of the cheese.</div> <div> Copyright Anna Sobaski, “Breads From Anna<FONT SIZE="1" COLOR="#000000" FACE="Arial" >TM</FONT>” Brought to you by Gluten Evolution, LLC. 2005.</div> <div> <B>COCONUT CUSTARD PIE</B> Anna Sobaski</div> <div> Preheat oven to 350 degrees</div> <div> * 1 Breads From Anna Pie Crust Mix</div> <div> * 1/4 cup milk</div> <div> * 3/4 cup canola oil</div> <div> Follow directions on package for making pie crust. Prepare crust and set aside.</div> <div> Custard Filling</div> <div> * 2 cups milk</div> <div> * 1/2 cup sugar of favorite sweetener</div> <div> * 1/2 cup Breads From Anna Yeast Free Mix</div> <div> * 4 eggs</div> <div> * 1/4 cup butter (melted)</div> <div> * 2 tsp. vanilla</div> <div> * 1 3/4 cup shredded coconut</div> <div> In the bowl of a counter top mixer add the milk, melted butter, eggs and vanilla blend on slow speed until well combined. Slowly add Breads From Anna Yeast Free Bread mix and increase speed to medium for one minute. On slowest speed add coconut and mix for 30 seconds.</div> <div> Pour filling into pie crust (do not prebake pie crust). Bake for 60 to 80 minutes, until filling is set and top is golden. Serve chilled and keep refrigerated.</div> <div> <B>MANDARIN ORANGE SALAD Sue Globstad</B></div> <div> 1 pkg (3 oz.) orange jello</div> <div> 1 pkg vanilla pudding (the kind you cook, not instant)</div> <div> 1 pkg tapioca pudding (the kind you cook, not instant)</div> <div> 2 cans mandarin oranges (11 oz cans)</div> <div> 1 8 oz container Cool Whip</div> <div> Combine jello, vanilla and tapioca pudding with 3 cups of water. Cook over medium heat until cooked through and is bubbling. Put in refrigerator to cool. After it has cooled, add the mandarin oranges and Cool Whip. Put in refrigerator to set. This is a good recipe to make the day before a reunion, family gathering, etc. Kids love this!!!</div> <div> <B>GF DATE UPSIDE DOWN PUDDING CAKE </B><FONT SIZE="3" COLOR="#000000" FACE="Lucida Handwriting" >Carol Stayner</FONT></div> <div> Snip 1 Cup dates into a Bowl.</div> <div> Add 2 Tablespoons butter.</div> <div> Pour 1 Cup boiling water over dates. Stir.</div> <div> Add: </div> <div> 1/2 Cup sugar</div> <div> 1/2 Cup brown sugar</div> <div> 11/2 Cup Gift of Nature flour mix</div> <div> 1 egg</div> <div> 1 teaspoon soda</div> <div> 1/2 teaspoon baking powder</div> <div> 1/2 teaspoon salt</div> <div> 1/2 Cup English walnuts</div> <div> Mix.</div> <div> Pour into 9 inch baking dish. </div> <div> Sprinkle with 1 Cup brown sugar.</div> <div> Pour 11/2 cups boiling water -- slowly.</div> <div> Bake 375º about 40 minutes</div> <div> <B>GLUTEN FREE PUMPERNICKLE BREAD</B> Janice Croson</div> <div> Dissolve in a small bowl:</div> <div> 2 tsp sugar</div> <div> 1/2 cup warm water</div> <div> Sprinkle over water and set aside:</div> <div> 1 1/2 T. yeast</div> <div> Heat in saucepan until dissolved and cool:</div> <div> 1 cp. water</div> <div> 14 c.p shortening</div> <div> Sift together in a mixing bowl:</div> <div> 3 cups GF flour (2 cups brown rice, 1/2 cup potato starch flour, 1/2 </div> <div> cup tapioca flour)</div> <div> 1/4 cup sugar, 1 T cocoa powder, 1 T xanthum, gum, 1/1/2 tsp. salt</div> <div> Add 1 T caraway seeds after sifting.</div> <div> Add to shortening mixture, then to flour mixture:</div> <div> 1 tsp. vinegar</div> <div> 3 T. molasses</div> <div> Add: 3 eggs</div> <div> Add yeast mixture.</div> <div> Blend on high for 2 minutes.</div> <div> Pour dough into large greased bowl, cover with clean cloth. Let rise </div> <div> for 1 hour till doubled in size. Return to mixing bowl and beat for</div> <div> 3 minutes at highest speed. Spoon into large greased pan and let rise </div> <div> 40 minutes. Bake at 400 degrees for 10 minutes. Cover with foil . </div> <div> Bake another 50 minutes. Turn out in over bake another 5-10 minutes </div> <div> upside down. Take out and cool 2 hours. Cut upside down.</div> <div> <B>CHICKEN RICE SOUP</B> Diane Moorman</div> <div> Dissolve in a small bowl:</div> <div> 2 tsp sugar</div> <div> 1/2 cup warm water</div> <div> Sprinkle over water and set aside:</div> <div> 1 1/2 T. yeast</div> <div> Heat in saucepan until dissolved and cool:</div> <div> 1 cp. water</div> <div> 14 c.p shortening</div> <div> Sift together in a mixing bowl:</div> <div> 3 cups GF flour (2 cups brown rice, 1/2 cup potato starch flour, 1/2 </div> <div> cup tapioca flour)</div> <div> 1/4 cup sugar, 1 T cocoa powder, 1 T xanthum, gum, 1/1/2 tsp. salt</div> <div> Add 1 T caraway seeds after sifting.</div> <div> Add to shortening mixture, then to flour mixture:</div> <div> 1 tsp. vinegar</div> <div> 3 T. molasses</div> <div> Add: 3 eggs</div> <div> Add yeast mixture.</div> <div> Blend on high for 2 minutes.</div> <div> Pour dough into large greased bowl, cover with clean cloth. Let rise </div> <div> for 1 hour till doubled in size. Return to mixing bowl and beat for</div> <div> 3 minutes at highest speed. Spoon into large greased pan and let rise </div> <div> 40 minutes. Bake at 400 degrees for 10 minutes. Cover with foil . </div> <div> Bake another 50 minutes. Turn out in over bake another 5-10 minutes </div> <div> upside down. Take out and cool 2 hours. Cut upside down.</div> <div> Summertime Strawberry Gelatin Salad <FONT SIZE="2" COLOR="#000000" FACE="Arial" >Joe and Juanita Greener</FONT></div> <div> <B><U>Bottom Layer</U></B>:</div> <div> 1 Package (3 ounces) Strawberry Gelatin</div> <div> 1 Cup Boiling Water</div> <div> 1 Cup Cold Water</div> <div> <B><U>Middle Layer</U></B>:</div> <div> 1 envelope Unflavored Gelatin</div> <div> ½ Cup Cold Water</div> <div> 1 Cup Half-and-Half Cream</div> <div> 1 Package (8 ounces) cream cheese, softened</div> <div> 1 Cup Sugar</div> <div> ½ Teaspoon Vanilla Extract</div> <div> <B><U>Top Layer</U></B>:</div> <div> 1 Package (6 ounces) Strawberry Gelatin</div> <div> 1 Cup Boiling Water</div> <div> 1 Cup Cold Water</div> <div> 3 to 4 Cups Sliced Fresh Strawberries</div> <div> <I>In a bowl, dissolve strawberry gelatin in boiling water; stir in cold water. Pour into a 13” x 9” x 2” dish; chill until set. Meanwhile, place unflavored gelatin and cold water in a small bowl; let stand until softened. In a saucepan over medium heat, heat cream (do not boil). Add softened gelatin; stir until gelatin is dissolved. Cool to room temperature. In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Gradually add the unflavored gelatin mixture; mix well. Carefully pour over the bottom layer. Refrigerate until set, about 1 hour. For top layer, dissolve strawberry gelatin in boiling water; stir in cold water. Cool to room temperature. Stir in strawberries, carefully spoon over middle layer. Refrigerate overnight. Yield: 12-16 servings. This salad takes time to prepare since each layer must be set before the next layer is added.</I></div> <div> Almond Chocolate Torte Terri Schreiber</div> <div> 2/3 cup sliced almond, toasted</div> <div> 8 squares (1 ounce each) semisweet chocolate</div> <div> 2 packages (8 ounces each) cream cheese, softened</div> <div> 1 cup sugar</div> <div> 1 envelope unflavored gelatin</div> <div> ¼ cup cold water</div> <div> 2 cups whipping cream, whipped</div> <div> Set aside 1 tablespoon almonds for garnish. Chop remaining almonds; sprinkle into a greased 9-in. spring form pan. In a microwave or heavy saucepan, melt chocolate; stir until smooth. Cool slightly. In a mixing bowl, beat cream cheese and sugar.</div> <div> In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved. Beat into cream cheese mixture. Add melted chocolate; beat until blended. Fold in the whipped cream. Pour into prepared pan. Sprinkle with reserved almonds. Cover and refrigerate for at least 3 hours. Yield: 10-12 servings.</div> <div> <B>SOUTHWESTERN BEAN SALAD</B> Martha Hawkins</div> <div> 1 can Kidney Beans (Shurfine)</div> <div> 1 Can Black Beans (Shurfine)</div> <div> 1 can Garbanzo Beans (Shurfine)</div> <div> 2 ribs celery - diced</div> <div> 1 med. red onion - diced</div> <div> 1 med. tomato - diced</div> <div> 1 cup frozen(or canned) corn thawed (Shurfine)</div> <div> 3/4 cup thick-n-chunky salsa (HyVee)</div> <div> 1/4 cup lime juice</div> <div> 1-1/2 teaspoon chili powder (McCormick)</div> <div> 1/4 cup veg. oil (I used HyVee Extra Virgin Olive Oil)</div> <div> 1/2 teaspoon cumin (Tones)</div> <div> 1 tsp. salt </div> <div> Rinse all beans and drain. </div> <div> Add all other ingredients </div> <div> Chill 2 hours or more</div> <div> <B>POTATO SOUP </B>Sue Brinker</div> <div> (gluten free and dairy free)</div> <div> 6 cups cubed potatoes</div> <div> 2 cups water</div> <div> 1 T. celery flakes</div> <div> 1 cup shredded carrots</div> <div> ½ cup chopped onion</div> <div> 2 tsp. parsley flakes</div> <div> 2 tsp. chicken bouillon (HyVee)</div> <div> 1 tsp. salt</div> <div> ½ tsp. pepper</div> <div> ¼ cup of gluten free flour</div> <div> 2 cups milk (HyVee soy milk)</div> <div> 1 cup fully cooked ham, cubed (Cahill turkey ham)</div> <div> 1/3 cup crumbled cooked bacon (Gluten free Hormel)</div> <div> In a Dutch oven, combine the first nine ingredients. Bring to a boil over medium heat. Reduce heat; cover and simmer for 12-14 minutes or until potatoes are tender. Meanwhile, in a small bowl, combine flour and ¼ cup milk until smooth; add to soup. Add the remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in ham and bacon, heat through.</div> <div> Yield: 8 servings (2 ¾ quarts)</div> <div> Note: As a non-dairy free option one package of Velveeta may be added for a cheesy potato soup.</div> <div> <B>POTATO BEAN SOUP </B>Ann Farley</div> <div> 10 one-cup servings</div> <div> <U>Ingredients</U>:</div> <div> ¼ pound sweet smoked bacon, diced (Farmland)</div> <div> 1 c. diced yellow onion</div> <div> 2 russet potatoes, peeled and diced</div> <div> 1 (15 oz.) can kidney beans, rinsed and drained (Hy-Vee)</div> <div> 1 (15 oz.) can pinto beans, rinsed and drained (Hy-Vee)</div> <div> 1 (15 oz.) can black beans, rinsed and drained (Hy-Vee)</div> <div> 1 (32 oz.) container chicken broth (Pacific)</div> <div> 1 tsp. Italian seasoning (Hy-Vee)</div> <div> Salt and pepper to taste</div> <div> <U>To prepare</U>:</div> <div> Cook bacon until crisp in a Dutch oven or large saucepan over medium heat. Drain bacon on a paper towel-lined plate and reserve for optional garnish. Drain off all but 1 tablespoon bacon fat.</div> <div> Over medium heat, sauté onion in bacon fat until translucent, about 5 minutes. Stir in potatoes, beans, tomatoes, chicken broth and Italian seasoning. Bring to a boil. Cover and simmer 30 minutes. Season with salt and pepper and, if desired, serve with bacon garnish.</div> <div> <B>SNAPPY MEATBALLS </B>Frances Craig and Dwight Saunders</div> <div> 2 lb. ground beef (90 to 95% lean)</div> <div> 1 cup of gluten free bread crumbs (ENERG from Campbells )</div> <div> 2 eggs, well beaten</div> <div> 2 T. gluten free Worcestershire Sauce</div> <div> 1 cup of milk</div> <div> 1 tsp. salt (scant) and 1 tsp. of onion salt</div> <div> ¼ tsp. pepper</div> <div> Combine, mix well and make into meat balls.</div> <div> <U>Sauce</U>:</div> <div> 1 cup gluten free catsup</div> <div> 1 T. (or less) dry mustard</div> <div> 1 ½ cups brown sugar</div> <div> ½ cup vinegar</div> <div> Pour sauce on top of meatballs and bake at 350° for one hour.</div> <div> Will make two 8 X 8 pans or one larger pan.</div> <div> <B>EASY CORN BAKE </B>Cheryl Stayner</div> <div> 1 can whole corn, undrained</div> <div> 1 can creamed corn, gluten free</div> <div> 1 cup gluten free spaghetti, broken up</div> <div> 1 cup Velveeta Cheese, cubed</div> <div> ½ cup butter, melted</div> <div> Mix all of the above in casserole dish. Bake at 350° covered for ½ hour and uncovered for another ½ hour.</div> <div> <B>BREADED PORK CHOPS</B></div> <div> 4 butterfly pork chops</div> <div> 7 oz. gluten free pretzels (Glutino)</div> <div> 1/3 cup melted oleo or butter</div> <div> Either chop or use rolling pin to make pretzels into fine texture. Dip chops into oleo and then into pretzels and put on baking sheet. Bake at 350° for approximately one hour.</div> <div> <B>LIME JELLO TREAT </B>Janice Monson</div> <div> 2 3-oz. boxes lime jello</div> <div> 2 cups hot water</div> <div> 8 oz. cream cheese</div> <div> 1 ½ cups pear juice (from 29-oz. can)</div> <div> 1 29-oz. can diced pears</div> <div> Blend and beat all of the above except pears. Let set to thicken. Add 1 8-oz. carton of Cool Whip and diced pears. Use mixer to blend. Pour into an 11 X 7 inch pan or a large bowl and chill thoroughly.</div> <div> <B>FRUIT COCKTAIL SALAD </B>Sharon Grimm</div> <div> <U>Dressing</U>:</div> <div> 2 eggs</div> <div> 1 ½ T. rice flour</div> <div> ¼ cup sugar</div> <div> ¾ cup juice from pineapple and fruit cocktail</div> <div> Cook and stir above ingredients until thick. Cool. Add 2 T. salad dressing (Miracle Whip) and mix until smooth.</div> <div> 1 8-oz. can crushed pineapple</div> <div> 1 can fruit cocktail</div> <div> 1 cup mini marshmallows</div> <div> 1 apple, chopped <B><U>or</U></B> 1 can mandarin oranges</div> <div> Mix fruit, marshmallows and dressing.</div> <div> <B>FIVE CUP SALAD</B></div> <div> 1 cup gluten free small marshmallows</div> <div> 1 cup coconut</div> <div> 1 cup sour cream (AE)</div> <div> 1 can mandarin oranges</div> <div> 1 can crushed pineapple</div> <div> Mix together and add nuts to top.</div> <div> <B>LAYERED LETTUCE SALAD</B></div> <div> 1 head of lettuce chopped or broken up</div> <div> ½ cup chopped celery</div> <div> ½ cup chopped green pepper (optional)</div> <div> 1 onion chopped (small)</div> <div> ½ cup chopped cauliflower, broken up into small pieces (optional)</div> <div> 1 small pkg. frozen peas (uncooked)</div> <div> Layer as listed. Mix together 2 cups Hellman’s regular mayonnaise and 2 tablespoons sugar and spread over the top of vegetables. Top with 4 oz. shredded cheddar cheese and bacon bits (real—not imitation).</div> <div> <B>FRUITED POPPY SEED COLESLAW</B> Susan McCoy</div> <div> Ingredients:</div> <div> <U>Coleslaw</U></div> <div> ½ cup orange sections</div> <div> ½ cup fresh pineapple chunks</div> <div> 1 cup halved seedless red grapes</div> <div> 1 cup chopped apples</div> <div> 1 (16 oz) total of packaged cabbage and carrot coleslaw and/or broccoli coleslaw (I use a mixture of both to equal 16 oz.</div> <div> <U>Dressing</U></div> <div> ¼ cup sugar</div> <div> 1 T. minced fresh onion</div> <div> 3 T. cider vinegar</div> <div> 1 tsp. poppy seeds</div> <div> 4 tsp. canola oil</div> <div> ½ tsp. dry mustard</div> <div> ¼ tsp. salt</div> <div> Preparation:</div> <div> To prepare coleslaw, chop orange and pineapple sections. Combine the oranges, pineapple, grapes and coleslaw in large bowl. To prepare dressing, combine ¼ cup sugar and the remaining ingredients, stirring with a whisk until sugar dissolves. Add the dressing mixture to cabbage mixture and toss well. Cover and chill for 30 minutes before serving. Dressing can be made one day in advance.</div> <div> Yields 6 servings (serving size: 1 cup). Optional: Add nuts, raisins or chopped dates before serving.</div> <div> <B>FRUIT SALAD </B>Debbie Clayton</div> <div> 5 to 6 bananas, sliced</div> <div> 2 small cans mandarin oranges</div> <div> 1 (20 oz.) can pineapple chunks</div> <div> 1 bag frozen strawberries</div> <div> 1 lg. box vanilla pudding (<U>not</U> instant)</div> <div> Drain juice off pineapple and set aside in measuring cup. Drain juice off mandarin oranges and fill measuring cup to 1 ½ cups with pineapple and orange juices. Pour into saucepan with vanilla pudding. Mix. Combine all of the fruit in a large bowl. Bring juice and pudding to a boil and stir until it is clear. Pour over fruit and mix well. Refrigerate.</div> <div> <B>PINEAPPLE CAKE </B>Darlene Rasmussen</div> <div> 2 cups sugar</div> <div> 2 eggs</div> <div> 2 cups gluten free flour (Bob’s Red Mill)</div> <div> 2 tsps. Xanthan gum</div> <div> 1 20-oz can of crushed pineapple, drained</div> <div> 6 tsp. pineapple juice</div> <div> 1½ tsp. soda</div> <div> 1 T. vanilla</div> <div> Mix and bake in two 9 or 8 inch pans or one 9X13 inch pan. 350° for 30 to 35 minutes. Cool and frost with cream cheese frosting.</div> <div> <U>Cream Cheese Frosting</U></div> <div> 2 to 3 cups powdered sugar, sifted</div> <div> ½ stick oleo, softened</div> <div> 1 4 oz pkg cream cheese, softened</div> <div> 1 T. vanilla</div> <div> <B>APPLESAUCE NUT BREAD</B> </div> <div> Prep Time: 15 min. Cook Time: 1 hour, 10 min.</div> <div> <U>Ingredients</U>:</div> <div> 1 cup sugar</div> <div> 1 cup unsweetened applesauce</div> <div> ¼ cup Crisco® pure vegetable oil</div> <div> 3 large egg whites</div> <div> 3 T. skim milk</div> <div> 2 cups Domata Living Flour</div> <div> 1 tsp. baking soda</div> <div> 1 tsp. baking powder</div> <div> ½ tsp. salt</div> <div> ½ tsp. ground cinnamon</div> <div> ¼ tsp. ground nutmeg</div> <div> ½ cup chopped pecans</div> <div> <U>Preparation Directions</U>:</div> <div> 1.<FONT SIZE="1" COLOR="#000000" FACE="Arial" > </FONT>Heat oven to 350°. </div> <div> 2.<FONT SIZE="1" COLOR="#000000" FACE="Arial" > </FONT>Combine sugar, applesauce, all-vegetable oil, egg whites and skim milk in large bowl. Mix thoroughly.</div> <div> 3.<FONT SIZE="1" COLOR="#000000" FACE="Arial" > </FONT>Add flour, baking powder, baking soda, salt cinnamon and nutmeg. Combine until all ingredients are well blended. Stir in chopped walnuts.</div> <div> 4.<FONT SIZE="1" COLOR="#000000" FACE="Arial" > </FONT>Spread batter in 9 X 5 X 3-inch pan that has been coated with no-stick cooking spray.</div> <div> 5.<FONT SIZE="1" COLOR="#000000" FACE="Arial" > </FONT>Bake at 350° for 60 to 70 minutes.</div> <div> 6.<FONT SIZE="1" COLOR="#000000" FACE="Arial" > </FONT>Place pan on cooling rack for 10 minutes. Then remove from pan and continue cooling until cooled completely. Wrap tightly with plastic wrap to store.</div> <div> <B>OATMEAL CRISPS </B>Heather Johnson</div> <div> 3 cups GF oats</div> <div> 1 c. unsalted butter, slightly softened</div> <div> 1 1/3 c. packed brown sugar</div> <div> 2 large eggs</div> <div> 2 tsp. GF vanilla</div> <div> ½ tsp. HyVee baking soda</div> <div> ¼ tsp. salt</div> <div> 1 bag Nestle milk chocolate chips or HyVee butterscotch chips</div> <div> Pre-heat oven to 300°. Line cookie sheet with parchment paper.</div> <div> Put 2 cups oats in food processor and blend until finely ground. In mixer, cream butter until smooth. Mix in sugar. Add eggs and vanilla, mix well. In another bowl, stir together ground and whole oats, baking soda and salt. With mixer on low, add dry ingredients to batter and mix until just blended. Add chips and stir. Drop by small spoonfuls onto pan. Bake for 13-15 minutes until slightly brown.</div> <div> <B>PEANUT BUTTER FINGERS </B>Marlene Schmidt</div> <div> Cream:</div> <div> ½ cup butter or margarine (room temperature)</div> <div> ½ cup brown sugar</div> <div> ½ cup white sugar</div> <div> Add:</div> <div> 1 large egg</div> <div> 1/3 cup peanut butter</div> <div> ½ tsp. baking soda</div> <div> ¼ tsp. salt</div> <div> ½ tsp. vanilla</div> <div> 1 cup gluten free flour (Gifts of Nature All Purpose Flour Blend)</div> <div> 1 cup gluten free rolled oats (Lara’s)</div> <div> Mix above ingredients and spread into a 9 X 12 inch pan. Bake at 325° for 20 minutes. Remove from oven and immediately sprinkle with 1 cup chocolate chips. Let them melt and then spread.</div> <div> <B>CHOCOLATE CHIP COOKIES </B>Marlene Schmidt</div> <div> 1 cup canola oil</div> <div> ¾ cup white sugar</div> <div> ¾ cup brown sugar</div> <div> 2 eggs</div> <div> 1 tsp. vanilla</div> <div> 2 1/3 cups gluten free flour (Gifts of Nature All Purpose Flour Blend)</div> <div> 1 tsp. baking soda</div> <div> 1 tsp. salt</div> <div> 2 cups chocolate chips</div> <div> Preheat oven to 350°. Grease baking sheets. Combine oil and sugar in large bowl and beat with mixer on medium high speed. Add eggs, one at a time, mixing until creamy. Add vanilla. Reduce speed to low and gradually add flour, baking soda and salt. Stir in chocolate chips. Drop by level tablespoons 2 inches apart on baking sheet. Flatten slightly. Bake 10-12 minutes. Cool on wire rack.</div> <div> <B>MOIST CARROT CAKE </B>Joyce Reed</div> <div> ½ c. rice flour</div> <div> ½ c. potato starch</div> <div> 1/3 c. tapioca flour</div> <div> ¼ c. corn starch</div> <div> 1 ½ tsp. baking powder</div> <div> 1 tsp. baking soda</div> <div> ¾ tsp. xanthan gum</div> <div> 1 tsp. cinnamon</div> <div> ¾ tsp. salt</div> <div> ½ c. oil</div> <div> 1 c. sugar</div> <div> ¼ c. orange juice</div> <div> 2 eggs</div> <div> 1 ½ c. grated carrots</div> <div> 1/3 c. chopped walnuts</div> <div> Frosting: Duncan Hines Creamy Home Style Cream Cheese</div> <div> Preheat oven to 325°. Combine flours, baking powder, baking soda, xanthan gum, cinnamon and salt. Blend well. Set aside. In separate bowl, combine oil, sugar, orange juice and eggs. Beat till well blended. Pour flour mixture into egg mixture. Mix till well blended. Add carrots and nuts. Add raisins. Pour batter into greased 9X9 inch lightly greased pan. Bake 40-45 minutes. </div> <div> <B>M & M Bars </B>Pat & Melissa Oleson</div> <div> 2 cups oatmeal</div> <div> 1 c. brown sugar</div> <div> 1 ½ cup flour</div> <div> ¾ tsp. salt</div> <div> 1 tsp. baking soda</div> <div> 1 c. oleo, melted</div> <div> 1/3 c. peanut butter (smooth or chunky)</div> <div> 1 can sweetened condensed milk</div> <div> 1 ½ c. chocolate chips</div> <div> 1 c. M & Ms</div> <div> Preheat oven to 375°.</div> <div> Combine oatmeal, brown sugar, flour, salt and soda. Add melted butter. Mix until moist. Reserve 1 ½ c. of the oatmeal mixture. Press remaining mixture into 9X13 inch greased pan. Bake at 375° for 10-12 minutes. </div> <div> Combine peanut butter and sweetened condensed milk (heat it). Drizzle over baked crust. Sprinkle chocolate chips over peanut butter mixture. Mix 1 c. M&Ms with remaining 1 ½ c. of oatmeal mixture and place on top. Press down. Bake at 375° for 18-20 minutes or until light brown on top.</div> <div> <B>MONSTER COOKIES (</B>makes about 4 doz. Cookies)</div> <div> ½ c. butter, softened</div> <div> 1 ½ c. creamy peanut butter (Skippy)</div> <div> ¾ tsp. corn syrup</div> <div> ¾ tsp. vanilla</div> <div> 1 ¼ cups packed brown sugar</div> <div> 1 c. white sugar</div> <div> 3 whole eggs</div> <div> 2 tsp. baking soda</div> <div> 4 ½ cups uncooked gluten free oats</div> <div> ½ of 9.4 oz. package M & M candies</div> <div> ½ of 12 oz. package of chocolate chips</div> <div> Preheat oven to 350° F. Cream together butter, peanut butter, corn syrup, vanilla, sugars and eggs. Stir in remaining ingredients. Drop by tablespoonfuls onto cookie sheets and flatten a little. Bake at 350° F. for 10 to 12 minutes. Do not over bake or cookies will not be soft.</div> <div> <B>CHEX PUPPY CHOW </B>Brenda Riemenschneider</div> <div> 1 12 oz box Rice Chex cereal (NEW boxes state "Gluten Free" on the front)</div> <div> 2 cups (12 oz. bag) semi-sweet chocolate chips (Hy-Vee)</div> <div> 1 cup peanut butter (Jiffy - creamy)</div> <div> 5 tbsp. butter </div> <div> 1 tsp. vanilla</div> <div> 1 pkg. (16 oz. or 1 lb.) powdered sugar</div> <div> 1. Pour out cereal into large bowl and set aside. </div> <div> 2. In 1-qt. saucepan, heat chocolate chips, peanut butter and butter over low heat, stirring frequently until melted. Remove from heat; stir in vanilla. Pour mixture slowly over cereal while stirring with a spatula to evenly coat. Pour into a 2-gallon resealable plastic storage bag or grocery bag. Add powdered sugar slowly. Shake until well coated. Spread onto wax paper to cool. Store in airtight container in refrigerator. </div> <div> <B>OOPS PROOF PEANUT BUTTER FUDGE </B>Brenda Riemenschneider</div> <div> 18 oz. peanut butter chips (Hy-Vee)</div> <div> 14 oz. can sweetened condensed milk</div> <div> 2 teaspoons vanilla</div> <div> Pinch of salt</div> <div> Melt peanut butter chips & sweetened condensed milk in a glass bowl in the microwave for 3 minutes. Stir well until all chips are melted and mixture is smooth. Add vanilla and salt, mix well. Line a 10 inch square pan with wax paper and pour in the peanut butter mixture. Refrigerate for 2 hours. </div> <div> <B>NO BAKE PEANUT BUTTER COOKIES </B>Cathy Fenton</div> <div> ½ cup sugar</div> <div> ½ cup light corn syrup</div> <div> 1 cup gluten-free peanut butter</div> <div> ¼ cup chopped peanuts</div> <div> 2 ½ cups of gluten-free cornflakes</div> <div> 1.<FONT SIZE="1" COLOR="#000000" FACE="Arial" > </FONT>Put the sugar and corn syrup into a large bowl. Heat in the microwave on high for 1 ½ minutes. Remove from oven and stir. If the sugar is not completely dissolved, return the bowl to the microwave for 30 seconds. (Do not let the mixture boil, or the sugar will crystallize and harden.)</div> <div> 2.<FONT SIZE="1" COLOR="#000000" FACE="Arial" > </FONT>Stir the peanut butter and mix well.</div> <div> 3.<FONT SIZE="1" COLOR="#000000" FACE="Arial" > </FONT>Stir in the peanuts and cornflakes. Mix until evenly coated.</div> <div> 4.<FONT SIZE="1" COLOR="#000000" FACE="Arial" > </FONT>Using a spoon dipped in a bowl of cold water, drop the cookie mixture by spoonfuls onto waxed paper. Let set for 30 minutes.</div> <div> <B>MEATLOAF </B>Barb Huyette</div> <div> 2 lbs. ground chuck</div> <div> ½ lb. ground pork</div> <div> ½ C. Heine’s ketchup</div> <div> ½ C. chopped onions</div> <div> 2 eggs</div> <div> ½ C. GF bread crumbs (I use bread that I dried and crushed)</div> <div> Salt and Pepper and Garlic</div> <div> Bake at 350 on a foil lined cookie sheet for 1-1/2 hours, depending on the size of the meatloaf. I usually make this into 2 loaves so they cook faster. I usually top the meatloaf with ketchup and crushed Lays Potato Chips. </div> <bR> <bR> <bR> </td> </tr></table></body>