July 2005

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src="/cgi-sys/Count.cgi?df=gfiowa.dat|display=Counter|ft=4|md=5|frgb=230;239;216|dd=B"> <bR> </td> <td valign="top" height=80 BGCOLOR="#CCCC99" TEXT="#080000" bgproperties="fixed" background="0708dfe1esnpes.jpg"> <div> <FONT SIZE="6" COLOR="#336699" FACE="Times New Roman" ><B><IMG SRC="187364d0.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>July 2005</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> <I><B><U>CENTRAL IOWA CELIAC SUPPORT GROUP</U></B></I></div> <div> <B>JULY 2005 GF NEWSLETTER AND RECIPES</B></div> <div> Greetings to all our gluten free friends!</div> <div> Surprise!  Surprise!  We had 50 hardy souls that came to the gluten free picnic last Saturday.  We had hamburgers and hot dogs on the grill and great side dishes and desserts.  Thanks to those who braved the heat so Una and I wouldn't have to eat all that food by ourselves!</div> <div> This will be a short newsletter because I am preparing for our son’s wedding in 2 weeks, which will be here at our church, and they are out of the state.  So you know what that means…</div> <div> The biggest and most important information we have to share is that Una will be opening her new restaurant, BEYOND THE GRAIN, on or about September 1, 2005.  The location is 800 1st St., Suite A, West Des Moines, Iowa, 50265.  This will be a gluten free restaurant and she will be serving breakfast, lunch and dinner, with a brunch on Sundays.  Watch for information in the Des Moines Register, or drive by around Sept. 1 to see if the doors are open.  She will also be selling some GF products along with the restaurant business.  We wish her well in the next month in getting everything organized and ready to go.  We are all so excited to have Una in our midst to create this one-of-a-kind eating establishment.  What a treat it will be!</div> <div> The next important bit of information is that our Holiday Pot Luck will be November 5 at Meredith Drive Reformed Church, 5128 Meredith Drive.  We will start at 11:30 am.  For our new members that is the regular meeting place for our gatherings and feasts!!!  Our Holiday pot luck is the biggest and best get-together of the year.  Though, I must admit, we have a terrific group of people who love to eat together every 2-3 months.  We usually have 80-90 people at our regular pot lucks.  What a great group!!!</div> <div> One more major accomplishment this past month is that we are now an official chapter in the CSA/USA , a national support organization that offers information, education, and referral services to people with Celiac Sprue Enteropathy.  The name of our charter is CSA Des Moines Area.  We have Lindsay Amadeo to thank for all the hard work she put in to getting this accomplished.  We are so lucky to have her in our group.</div> <div> For those that have been eating the Burger King grilled chicken, they have changed their recipe for the marinade and it now contains gluten.  This was investigated and passed along by Stephanie Kettells.  Thanks, Stephanie.</div> <div> Barbra Vogen sent information on a bakery in Rochester that makes GF bread on Tuesdays.  It is the Bread Baker Company, Miracle Mile Mall, 16 17th Ave. NW, Rochester, MN 55901-0327.  e-mail address is <A HREF="mailto:breadbco@wmconnect.com" TARGET="_top" TITLE="mailto:breadbco@wmconnect.com"><U>mailto:breadbco@wmconnect.com</U></A>. Their website is <A HREF="http://www.breadbakercompany.com" TARGET="_blank" TITLE="http://www.breadbakercompany.com"><U>www.breadbakercompany.com</U></A>.  </div> <div> Piques Diets and Desserts has said they will order cases of any item for members of our group.  They will not charge shipping costs on cases and will give a 5% discount on the retail price.  They also want to know if there is anything you want them to carry and they will get it in if they can.</div> <div> There are GF chicken nuggets and fish sticks made by Dietary Specialties that are supposed to be very good.  New City Market can order them but the case is fairly expensive.  I think Piques sells them by the box, but you might want to call.  </div> <div> THE ANNUAL STATE CONFERENCE is scheduled for September 24, 2005 at Lutheran Church of Hope.  We only have room for 400 people, so make sure you get your registration forms returned.  The registration packets will be sent out from Waterloo in the next few weeks.  We will have a large food fair so you can sample all kinds of new items.  There will be vendors from many companies, and some who will send their products for us to sample.  Some of the food items will need to be baked the night before by volunteers in our group.  We will also need people to cut up samples that are sent already baked.  The registration starts at 7:45 am and the meeting concludes at 3:15 PM.  We have adult and Pediatric gastroenterologists speaking, a nutritionist from Iowa City, a psychologist, and Kay Crow is doing a pizza and tortilla demonstration and giving samples.  We will also have a great GF lunch and a children’s program.  This is all for $20.00!!!  What a deal!!!  This is the first time we've had the meeting in Des Moines, so hopefully we'll have a great turnout.  If any of you would like to offer your assistance for that day or for helping with the food samples, please call me (515-224-4145).  I have had a number of you who have already let me know you are willing to help, and I so appreciate it.  We will have an organizational meeting early in Sept. for those who are willing to help.  </div> <div> Some of the people at the picnic said they have tried to go to J. Benjamin’s on a Sunday for the GF meals but he has not been open.  I'm afraid he was not getting enough business to make it worth his while to open on Sunday. </div> <div> Margie Koslow from Piques came to our picnic and brought 2 wonderful new gluten free items that they will be selling.   Marlene’s Mixes is new to Iowa and they have several delicious offerings.  Thanks, Margie, for coming to our gathering, and for bringing those delicious brownies and streusel bars!</div> <div> Terri Schreiber told us that the Johnston Hy Vee has a great GF selection in their Health Market section.  They are also now carrying Manna from Anna bread mix. </div> <div> OK, I'm going to stop writing now, since I said this was going to be a short newsletter!  Looking forward to seeing everyone in Sept. and November!</div> <div> Glutenfreely Yours,</div> <div> Barb Huyette</div> <div> 515-224-4145</div> <bR> <div> RECIPES</div> <div> O HENRY BARS Lindsay Amadeo</div> <div> 1 C sugar</div> <div> 1 C Karo or pancake syrup</div> <div> 1 ¼ C peanut butter</div> <div> 1 t vanilla</div> <div> 6 C GF cereal (Nature’s Path Panda Puffs are nice)</div> <div> 12 oz. chocolate chips</div> <div> Boil sugar and syrup. Remove from heat. Add peanut butter and vanilla and stir. Pour over cereal and mix. Spread into pan. Melt chocolate chips and spread on top of bars. Cool and slice.</div> <div> ITALIAN PASTA SALAD No name</div> <div> 6 C cooked Rotini noodles</div> <div> 10 chopped tomatoes (mini)</div> <div> ½ chopped cucumber</div> <div> ½ chopped green pepper</div> <div> 3 sliced carrots</div> <div> 1 can black olives sliced</div> <div> 24 oz. Hy Vee Italian dressing (1 large bottle)</div> <div> MACARONI SALAD Tammi Leatherman</div> <div> 1 C regular Miracle Whip</div> <div> 3 t Hy Vee mustard</div> <div> ½ t salt</div> <div> 1/8 t pepper</div> <div> ½ C finely chopped onion</div> <div> ½ C Vlassic sweet pickle relish</div> <div> 3 hard cooked eggs (chopped)</div> <div> 4 C cooked macaroni</div> <div> Combine Miracle whip, mustard, salt and pepper. Stir. Add relish and onion. Stir. Add chopped eggs. Stir. Add macaroni. Stir until mixed.</div> <div> CHOCOLATE CHIP COOKIES Tammi Leatherman</div> <div> Mix together:</div> <div> 1 C sugar</div> <div> 2 eggs</div> <div> 1 t salt</div> <div> 1 C brown sugar</div> <div> 1 T water </div> <div> 1 t vanilla</div> <div> 1 C margarine</div> <div> 1 t baking soda</div> <div> 1 t cream of tarter</div> <div> Add:</div> <div> 2 C navy bean flour</div> <div> 1 C soy flour</div> <div> 1 ½ C chocolate chips (Hershey’s Milk Chocolate)</div> <div> Bake at 350 for 10-12 minutes.</div> <div> CORN DOG MUFFINS Sherry Clingman</div> <div> 1 C GF mix (I use Featherlite)</div> <div> 2/3 C cornmeal (make sure it’s GF)</div> <div> 2 T sugar</div> <div> 1 ½ t baking powder</div> <div> ½ t dry mustard</div> <div> ½ t xanthan gum</div> <div> 1 beaten egg</div> <div> ¾ C milk</div> <div> 3 GF hot dogs, quartered</div> <div> Preheat oven to and greased muffin tin to 400 degrees. I a large bowl mix together all dry ingredients. Then add egg and milk. Blend until batter is smooth. Spoon batter into heated pan until each muffin tin is 1/3 full. Add I hot dog section to each tin. Cover with another spoonful of batter. Bake at 400 for 15 minutes. For full size corndogs, use a corn fritter skillet (cast iron pan shaped like corn or chili peppers). Grease well with vegetable oil and preheat in oven. Fill 1/3 of indentation with batter, add hot dog, cover with batter. Bake at 400 for 15 min. These full size corn dogs freeze well and can be reheated in the microwave for 1-2 minutes.</div> <div> FETA AND VEGETABLE ROTINI SALAD Sherry Clingman</div> <div> (Recipe found at Kraft Foods.com)</div> <div> 3 C Tri-colored Rotini pasta (Mrs. Leepers)</div> <div> 1 C crumbled feta cheese</div> <div> 1 C halved cherry tomatoes</div> <div> 1 C chopped cucumbers</div> <div> ½ C sliced black olives</div> <div> ½ C Zesty or Robust Italian Dressing</div> <div> ¼ C finely chopped red onion</div> <div> Cook, drain and cool pasta. Toss all ingredients in a large bowl. Refrigerate at least 1 hour to blend flavors.</div> <div> Sour Cream Peach Pie</div> <div> Filling:</div> <div> #2 1/2 can of peaches</div> <div> 1 egg, beaten</div> <div> 1/2 tsp. salt</div> <div> 1/2 tsp. vanilla</div> <div> 1 cup sour cream</div> <div> 3/4 cup sugar</div> <div> 2 T. GF flour</div> <bR> <div> Topping:</div> <div> 1/2 cup butter</div> <div> 1/3 cup sugar</div> <div> 1/3 cup GF flour</div> <div> 1 tsp. cinnamon</div> <div> Preheat oven to 375 degrees. Drain peaches and mix with other filling </div> <div> ingredients and pour into an unbaked pie shell. Bake for about 30 </div> <div> minutes, until pie is slightly brown. While the pie bakes, make the topping.</div> <div> Blend butter, sugar, four and cinnamon with a pastry cutter, until </div> <div> crumbs are the  size of small peas. Sprinkle topping evenly over </div> <div> pie and bake an additional 15 minutes. Cool completely before </div> <div> serving. Serves 8.</div> <div> Pickled Mostaccioli Joe & Juanita Greener</div> <div> 1 (12 oz) GF Bionaturae Pasta</div> <div> 1 ½ cup vinegar</div> <div> 1 ½ cup sugar</div> <div> 2 Tbl prepared mustard</div> <div> 1 tsp garlic powder</div> <div> 1 tsp salt</div> <div> 1 tsp coarse pepper</div> <div> 1 Tbl Parsley</div> <div> 1 medium onion</div> <div> 1 medium cucumber</div> <div> Prepare pasta according to package direction. Drain, toss with small amount of oil to prevent sticking.</div> <div> Place all remaining ingredients in blender container. Blend and pour over pasta. Refrigerate.</div> <div> 1 (12 oz) GF Bionaturae Pasta</div> <div> 1 ½ cup vinegar</div> <div> 1 ½ cup sugar</div> <div> 2 Tbl prepared mustard</div> <div> 1 tsp garlic powder</div> <div> 1 tsp salt</div> <div> 1 tsp coarse pepper</div> <div> 1 Tbl Parsley</div> <div> 1 medium onion</div> <div> 1 medium cucumber</div> <div> Prepare pasta according to package direction.</div> <div> Drain, toss with small amount of oil to prevent sticking.</div> <div> Place all remaining ingredients in blender container.</div> <div> Blend and pour over pasta. Refrigerate.</div> <div> CARROT BARS The Boyken Family</div> <div> 2 C sugar</div> <div> 2 C GF flour (we use Sylvan Border Farm General Purpose Flour)</div> <div> 2 t baking soda</div> <div> 2 t cinnamon</div> <div> 2 t xanthan gum</div> <div> 1 t salt</div> <div> 1 ½ C Crisco oil</div> <div> 4 eggs</div> <div> 3 jars carrot baby food</div> <div> Add oil to first 6 ingredients. Add eggs, one at a time, beating well after each. Add carrots. Bake at 350 for 30 minutes in a greased 11x17 pan.</div> <div> FROSTING </div> <div> 3 ½ C powdered sugar</div> <div> ½ C butter</div> <div> 8 oz. cream cheese</div> <div> 1 t vanilla</div> <div> CHOCOLATE TRUFFLE BROWNIE MIX Margie Koslow from Piques</div> <div> Made from the Gluten Free Pantry mix. This was really delicious!</div> <div> CINNAMON STREUSEL BARS Margie Koslow from Piques</div> <div> Made from a new product in Iowa carried by Piques by the name of Marlene’s Mixes. These are incredible GF items that are simply delicious.</div> <bR> <bR> </td> </tr></table></body>