July 2007

<body topmargin=0 leftmargin=0 marginheight=0 marginwidth=0> <table cellpadding=0 cellspacing=0 border=0><tr> <td valign="top" rowspan="2" width=210 BGCOLOR="#99CC99" TEXT="#080000" bgproperties="fixed" background="06f8dfc3.jpg"> <div> <A HREF="november_2007.htm" TARGET="_top" TITLE="November 2007"><U><B><IMG SRC="0720e0e0.png" border=0 width="14" height="14" ALT="previous" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></B></U></A><B>  </B><A HREF="april_2007.htm" TARGET="_top" TITLE="April 2007"><U><B><IMG SRC="0710e0e0.png" border=0 width="14" height="14" ALT="next" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></B></U></A><B>       </B><IMG BORDER="0" SRC="1x1.gif" HEIGHT="14" ALIGN="BOTTOM" HSPACE="0" VSPACE="0" WIDTH="14"><B>   </B><A HREF="newsletters.htm" TARGET="_top" TITLE="Newsletters"><U><B><IMG SRC="0740e0e0.png" border=0 width="14" height="14" ALT="up" ALIGN="BOTTOM" HSPACE="0" VSPACE="0"></B></U></A><B> </B></div> <div> <A HREF="april_2008.htm" TARGET="_top" TITLE="April 2008"><U>April 2008</U></A></div> <div> <A HREF="november_2007.htm" TARGET="_top" TITLE="November 2007"><U>November 2007</U></A></div> <div> <B>July 2007</B></div> <div> <A HREF="april_2007.htm" TARGET="_top" TITLE="April 2007"><U>April 2007</U></A></div> <div> <A HREF="february_2007.htm" TARGET="_top" TITLE="February 2007"><U>February 2007</U></A></div> <div> <A HREF="november_2006.htm" TARGET="_top" TITLE="November 2006"><U>November 2006</U></A></div> <div> <A HREF="april_2006.htm" TARGET="_top" TITLE="April 2006"><U>April 2006</U></A></div> <div> <A HREF="february_2006.htm" TARGET="_top" TITLE="February 2006"><U>February 2006</U></A></div> <div> <A HREF="november_2005.htm" TARGET="_top" TITLE="November 2005"><U>November 2005</U></A></div> <div> <A HREF="july_2005.htm" TARGET="_top" TITLE="July 2005"><U>July 2005</U></A></div> <div> <A HREF="april_2005.htm" TARGET="_top" TITLE="April 2005"><U>April 2005</U></A></div> <div> <A HREF="january_2005.htm" TARGET="_top" TITLE="January 2005"><U>January 2005</U></A></div> <div> <A HREF="november_2004.htm" TARGET="_top" TITLE="November 2004"><U>November 2004</U></A></div> <div> <A HREF="august_2004.htm" TARGET="_top" TITLE="August 2004"><U>August 2004</U></A></div> <bR> <form action="/cgi-sys/entropysearch.cgi" target=searchwindow> Search this site <input type="text" name="query" value=""> <input type="hidden" name="user" value="gfiowa"> <input type="hidden" name="basehref" value="http://gfiowa.us"> <input type="hidden" name="template" value="default"> <input type="submit" value="Search"> </form> <bR>  <form method="get" action="http://www.google.com/custom" target="google_window"> <table border="0" bgcolor="#ffffff"> <tr><td nowrap="nowrap" valign="top" align="left" height="32"> <a href="http://www.google.com/"> <img src="http://www.google.com/logos/Logo_25wht.gif" border="0" alt="Google"></img></a> <br/> <input type="hidden" name="domains" value="gfiowa.us"></input> <input type="text" name="q" size="15" maxlength="255" value=""></input> <input type="submit" name="sa" value="Search"></input> </td></tr> <tr> <td nowrap="nowrap"> <table> <tr> <td> <input type="radio" name="sitesearch" value="" checked="checked"></input> <font size="-1" color="#000000">Web</font> </td> <td> <input type="radio" name="sitesearch" value="gfiowa.us"></input> <font size="-1" color="#000000">gfiowa.us</font> </td> </tr> </table> <input type="hidden" name="client" value="pub-0642888715749420"></input> <input type="hidden" name="forid" value="1"></input> <input type="hidden" name="ie" value="ISO-8859-1"></input> <input type="hidden" name="oe" value="ISO-8859-1"></input> <input type="hidden" name="safe" value="active"></input> <input type="hidden" name="cof" value="GALT:#008000;GL:1;DIV:#336699;VLC:663399;AH:center;BGC:FFFFFF;LBGC:336699;ALC:0000FF;LC:0000FF;T:000000;GFNT:0000FF;GIMP:0000FF;FORID:1;"></input> <input type="hidden" name="hl" value="en"></input> <bR> </td></tr></table> </form>  <bR> <img 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 2007</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 2007 GF NEWSLETTER AND RECIPES</B></div> <bR> <div> <B>Greetings to all our gluten free friends!</B></div> <div> It’s so nice to have a church home for our meetings that has 2 full kitchens!!! We are so lucky! We met in the other area for our luncheon due to the family center being used for vacation bible adventures for the children. I was a little concerned at first (ok, more than a little), but all went well, and the food was awesome, as usual! I want to thank all of you who came to our aid when we needed more and more tables for the 110 who came to enjoy the camaraderie and feast!!! A special thanks to Mary Jane Bryce and Mary Lee Phelan for their early arrival and help with organization. </div> <div> Thanks to Kay Crow for donating some gift baskets again for drawings. You are so generous and talented, Kay!</div> <div> Lemon Citron Wafers made by Glutino were donated to us by Julie McMillin from the Ankeny Hy-Vee. Julie has voiced interest in attending some of our meetings and she is welcome. She was involved in some celiac groups in another area. The wafers were delicious! Thanks, Julie.</div> <div> Halle Stille will be attending ISU in the Fall, so she may not be able to provide a children’s program at all the meetings, but she is trying to get one or two others to help with that. We will keep you posted. We appreciate your efforts, Halle, and wish you well in college.</div> <div> I want to again recognize Terri Schreiber for typing the recipes that were not emailed, and Kathy Titus for making copies of the newsletter to be mailed to those without email. It takes a team to accomplish all things worth while!</div> <bR> <div> <B>PRODUCT INFORMATION</B></div> <div> Hy-Vee has a GF Ranch dressing by Walden Farms in the Health Market on 35<FONT SIZE="1" COLOR="#000000" FACE="Arial" >th</FONT> St, WDM. All GF items in the health market have a pink tab under the product. They offer 10% off Wednesdays. Mills Civic 10% off Thursdays. Windsor Heights & Normandy Plaza 10% off Thursdays. </div> <div> Joanie Walters has found 3 HV cereals that show wheat in the ingredient label but it was NOT listed in the allergen statement. She did talk to the manager of the store about this. This just proves how important it is to read the ingredient labels and not rely only on the allergen statement! </div> <div> Una may have closed Beyond the Grain, but she has opened a new door for the GF population. She is providing some of her baked goods to be sold at Nutrition Marketplace. She makes fresh bread daily, along with making pizza crust, baked goods and other items. She maintains control of the pricing, so that is a good thing. Una will also make special occasion cakes, and can be reached at 979-9477. So, stop by and see what she has available there. </div> <div> In the last newsletter I quoted the Clan Thompson Newsletter re: artificial and natural flavors being GF. I haven’t used that source for information in the past, but it sounded reasonable to me. I just want to be sure that you all use your own judgement and call the manufacturer if you have concerns about a product. Seasonings are another thing altogether. They may contain wheat and if you have a question, call the manufacturer.</div> <div> Gluten Ease pills are in health food stores. The claim is that you can take them and it helps process wheat gluten. I have not heard of anyone recommending this, nor would I. However, there was a study done in the Netherlands that showed that the enzyme prolyl endoprotease from Asperigillus niger (AN-PEP) taken along with meals broke down gluten in the stomach so effectively that “almost” no gluten reached the duodenum. I’m sure there will be more studies, because “almost” just isn’t good enough!</div> <div> Wendy’s has updated their GF menu items, and they include frosties, hamburger patty, chili, bbq sauce and other sauces, and many of their dressings. Check their website at <FONT SIZE="3" COLOR="#0000FF" FACE="Arial" ><U>www.wendys.com</U></FONT>.</div> <div> Guess what…Hidden Valley Ranch Original and Old Fashioned Buttermilk are GF!!! They told me that if there is any wheat, barley, rye, malt or oats in their product it will be evident in the ingredient label.</div> <div> I read a newsletter that said Trix are GF, and also have read they contain gluten. The latest info I have is that the new Trix are GF, but there are still old boxes on the shelves, so you need to continue to read the ingredient label.</div> <div> Gluten-Free Essentials carries a number of GF items you can order, including soup mixes, meat loaf starters, cookies, breads, cakes and more. To order write to Gluten-Free Essentials, Box 134, Clyde, KS 66938, or call 785-446-3639. Their website is <FONT SIZE="3" COLOR="#0000FF" FACE="Arial" ><U>www.gfessentials.com</U></FONT>. </div> <div> Have you heard that some charcoal used for grilling uses wheat binders? Match Light is one of them. But there is a wood charcoal carried by Menard’s if you are concerned about this.</div> <div> Expandex is a new product and is a modified tapioca starch. It gives breads more stretch and bounce and you need less xanthan gum. To access recipes, a listing of retail outlets and products that contain Expandex, visit <FONT SIZE="3" COLOR="#0000FF" FACE="Arial" ><U>www.expandexglutenfree.com</U></FONT>. </div> <div> Ginger Crozier wrote that Walmart on Jordan Creek had Van’s Waffles for less than $2 and GF spaghetti for less than $2.</div> <div> Slimfast offers a new line of Slim Fast Meals called “Slim Fast Easy to Digest Shakes”. They are lactose and gluten free, available in vanilla, chocolate and coffee flavors.</div> <bR> <div> <B>OTHER INFORMATION </B></div> <div> Washington University School of Medicine is recommending that all people with osteoporosis be tested for CD. In their research study, 4% of the participants were found to have CD. </div> <div> There’s a new company, G-free-V: no wheat, no dairy, no gluten, no additives and no cholesterol. Vegan by nature is organic. For more information on G-free-V, write to them at 645 North Michigan Ave, Suite 1006, Chicago Ill, 61601. Website <FONT SIZE="3" COLOR="#0000FF" FACE="Arial" ><U>www.gfree.com</U></FONT>.</div> <div> Has anyone tried out the puff pastry recipe from Rebecca Reilley’s Cookbook “Gluten Free Baking”? </div> <div> Kathy Slater sent info about a store in Altoona called Betterherbs Organic Health Store. They have many GF items, and would be willing to carry others upon request. The address is 3160 8<FONT SIZE="1" COLOR="#000000" FACE="Arial" >th</FONT> St SW, Suite C in Altoona. It’s open 7 days a week. </div> <div> Kimball Genetics Inc. offers a one-day DNA test for CD on cheek cells (no blood draw required). It can be ordered by doctors, patients or family members. Genetic counseling is included. Go to <FONT SIZE="3" COLOR="#0000FF" FACE="Arial" ><U>www.kimballgenetics.com/celiac</U></FONT> to order a cheek cell collection kit.</div> <div> The PillCam is a new innovation in endoscopies. The patient swallows the pill, has sensory cords attached to the chest, and a data recorder around the waist, then they are free to go about their daily routine. After 8 hours the pt. returns to the doctor to return the data recorder and cords. The camera takes approx. 57,000 pix. The drawback would be no biopsy. It is only used where doctors know how to interpret the findings.</div> <div> Did you know that if you don’t have an egg or cannot have them, you can substitute by using 1 T ground flax and 2 T warm water, let rest 10 min. and it is ready to use. </div> <div> Keller’s Kountry Store in Dallas Center offers bulk GF flours and other GF items.</div> <div> Glutenfreeda no longer charges for using their website.</div> <div> Larry Nulph sent an email about Maple Grove Farms in Vermont. They have a pancake and waffle mix that are GF and sell for $3.65 for 16 oz. The website is <FONT SIZE="3" COLOR="#0000FF" FACE="Arial" ><U>www.maplegrove.com</U></FONT> or call 1-800-525-2540 x 333.</div> <div> Nutritious grains that you can add to your diet include: Quinoa, Amaranth, Amaranth Bran, Buckwheat, Garbonzo, Fava Bean and Lentil flours, Sorghum flour, Brown Rice, Rice Polish, Montina, Flax Seed, Corn Meal, Corn flour, soy flour, Millet, Nut flours and Pure Oats (for those who can tolerate them).</div> <div> Some Gluten Free Cookbooks:</div> <div> <U><IMG BORDER="0" SRC="Symb075c00b700f000000000.png" HEIGHT="16" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">125 Best Gluten-Free Recipes</U> by Donna Washburn and Heather Butt</div> <div> <U><IMG BORDER="0" SRC="Symb075c00b700f000000000.png" HEIGHT="16" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">Cooking-Free</U> by Carol Fenster</div> <div> <U><IMG BORDER="0" SRC="Symb075c00b700f000000000.png" HEIGHT="16" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">Wheat-Free Recipes and Menus – 5</U><FONT SIZE="1" COLOR="#000000" FACE="Arial" ><U>th</U></FONT><U> edition </U>by Carol Fenster</div> <div> <U><IMG BORDER="0" SRC="Symb075c00b700f000000000.png" HEIGHT="16" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">Gluten-Free 101: Easy, Basic Dishes Without Wheat </U>by Carol Fenster</div> <div> <U><IMG BORDER="0" SRC="Symb075c00b700f000000000.png" HEIGHT="16" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">Incredible, Edible Gluten-Free Food for Kis: 150 Family-Tested Recipes</U> by Sheri L. Sanderson</div> <div> <U><IMG BORDER="0" SRC="Symb075c00b700f000000000.png" HEIGHT="16" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">More From the Gluten-Free Gourmet Delicious Dining Without Wheat </U>by Bette Hagman</div> <div> <U><IMG BORDER="0" SRC="Symb075c00b700f000000000.png" HEIGHT="16" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">The Gluten-Free Goumet – Living Well Without Wheat, 2</U><FONT SIZE="1" COLOR="#000000" FACE="Arial" ><U>nd</U></FONT><U> edition</U> by Bette Hagman</div> <div> <U><IMG BORDER="0" SRC="Symb075c00b700f000000000.png" HEIGHT="16" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">The Gluten-Free Goumet Bakes Bread</U> by Bette Hagman</div> <div> <U><IMG BORDER="0" SRC="Symb075c00b700f000000000.png" HEIGHT="16" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">The Gluten-Free Gourmet Cooks Comfort Foods</U> by Bette Hagman</div> <div> <U><IMG BORDER="0" SRC="Symb075c00b700f000000000.png" HEIGHT="16" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">The Gluten-Free Gourmet Cooks Fast and Healthy </U>by Bette Hagman </div> <div> <U><IMG BORDER="0" SRC="Symb075c00b700f000000000.png" HEIGHT="16" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">The Gluten-Free Goumet Makes Dessert </U>by Bette Hagman</div> <div> <U><IMG BORDER="0" SRC="Symb075c00b700f000000000.png" HEIGHT="16" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">Wheat-Free, Gluten-Free Reduced Calorie Cookbook </U>by Connie Sarros</div> <div> <U><IMG BORDER="0" SRC="Symb075c00b700f000000000.png" HEIGHT="16" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">Wheat-Free, Gluten-FreeCookbook for Kidds and Busy Adults</U> by Connie Sarros</div> <div> <U><IMG BORDER="0" SRC="Symb075c00b700f000000000.png" HEIGHT="16" WIDTH="24" ALIGN="bottom" HSPACE="0" VSPACE="0">Beyond Rice Cakes: A Young Person’s Guide to Cooking, Eating, and Living Gluten-Free </U>by Vanessa Maltin.</div> <bR> <div> <B>FUTURE MEETINGS</B></div> <div> Our next meeting will be November 10<FONT SIZE="1" COLOR="#000000" FACE="Arial" >th</FONT>. This will be our holiday pot luck. I have arranged for Sandy Huisman, RD from Iowa Methodist Medical Center to come and talk about what you can expect for food when and if you are in the hospital. Several of us have been hospitalized in the past and the GF food options are not very appetizing, so it will be good to have Sandy come and discuss this issue. </div> <div> We are not having a Sept. meeting due to the Iowa Annual Celiac meeting in Waterloo on Sept 8. I encourage everyone who can, to go. They are going to have excellent speakers, including Dr. Joseph Murray from the Mayo Clinic in Rochester. He formerly was director of the celiac clinic in IC. Also Ann Whelan, Editor and publisher of GF living magazine, and Connie Sarros, author of many GF cookbooks. There will also be a food fair, so you will be able to see some of the new products that are on the market. You should have received the registration forms in the mail. For those who are new, I will include this form in your newsletter or mailing. If you have not received the registration form in the next week, please call me and I will get it to you. So please try to get to this meeting, it will be a great one. Would anyone be interested in helping at the meeting? There are always lots of jobs, like helping with the food fair, registration, noon meal, children’s program, etc. Let me know if you can help I will pass it along.</div> <div> The following information was passed on to me by Amy Rahn…There is another meeting on Sept. 24th in Sioux City. I know what you’re thinking…I’m not going to drive all the way to SC, but wait till you hear this. The group there somehow got Dr. Alessio Fasano, Director of the Center for Celiac Research from the University of Maryland, to come do a presentation! It is 6:30-8:30 at St. Luke’s Auditorium. If anyone is interested please contact me and I’ll give you further information. I’m planning on going, so maybe we can load a van or 2, and see what he has to say.</div> <div> Thanks for all the wonderful food, and thanks to those who emailed your recipes! Hope the rest of your summer is great! Don’t hesitate to call me with any questions.</div> <div> Glutenfreely yours,</div> <div> Barb Huyette</div> <div> 515-224-4145</div> <bR> <div> <B>RECIPES</B></div> <div> <B>Lemon Salad Mary Lee Phelan</B></div> <div> 1 can Lemon wilderness pie filling 1-8oz. container cool whip</div> <div> 2 Pkgs lemon Jell-O 1-20oz can crushed pineapple</div> <div> Drain pineapple & save the juice. Dissolve jello in boiling water. Add 1 cup boiling water, stir thoroughly.</div> <div> Stir in the pineapple juice which equals 1 cup. Let this stand until it cools. When cool, beat jello in a mixer</div> <div> until frothy. Add lemon pie filling & the cool whip. Beat this mixture a few minutes. Stir in the pineapple. </div> <div> Pour into a casserole bowl or oblong pan. Refrigerate overnight. </div> <bR> <div> <B>East Chocolate Trifle TAMMY COOPER</B></div> <div> Brownies--Made, cooled, and cut into cubes (9x13 pan) Set aside</div> <div> 2 1/2 C. Milk</div> <div> 2 Pkgs. Chocolate Pudding (4-Servingss each)</div> <div> Mix Above with wire wisk until blended. Stir in 1 Tub thawed Cool Whip(8-oz.). Layer 1/2 Cubed brownies, pudding mixture, rasberries, and 1/2 of another Cool Whip 8 oz. tub. Repeat. Put in frig for 1 hour of until ready to serve. Makes 16 Servings.</div> <bR> <div> <B>Mom’s Potato Salad Crystal Bye</B></div> <div> 2 lbs potatoes (about 6 medium)</div> <div> ¼ cup finely chopped purple onion</div> <div> 1 teaspoon salt</div> <div> 1/8 teaspoon pepper</div> <div> ¼ cup HyVee Light Italian salad dressing</div> <div> ½ cup chopped celery</div> <div> 2 hard boiled eggs</div> <div> ½ lb bacon (optional)-I omitted</div> <div> Wash potatoes. Boil potatoes in water for 30-35 min, until tender. Drain; cool; and peel. Cut potatoes into cubes; combine in bowl with onion. Sprinkle with Salt and Pepper; mix with Italian Salad dressing. Cover and refrigerate at least 2 hours.</div> <div> Just before serving, add mayonnaises. Toss until potatoes are well coated. Stir in celery, eggs, and bacon (optional).</div> <bR> <div> <B>Mocha-Java Cream Cake Crystal Bye</B></div> <div> 2 cups gluten free flour</div> <div> 1 cup granulated sugar</div> <div> 1 cup packed dark brown sugar</div> <div> ¾ cup unsweetened cocoa</div> <div> 1 ½ teaspoons baking soda</div> <div> 1 ½ teaspoons baking powder</div> <div> 1 teaspoon Xantham gum</div> <div> ½ teaspoon salt</div> <div> 1 cup reduced fat mayonnaise</div> <div> 3 Tablespoons canola oil</div> <div> 1 cup hot strong brewed coffee</div> <div> 2 teaspoons vanilla extract</div> <div> 1/3 cup semi sweet chocolate chips</div> <div> Cooking spray</div> <bR> <div> <B>Mocha Crème Crystal Bye</B></div> <div> ¼ cup boiling water</div> <div> 1 teaspoon instant coffee granules</div> <div> 1 (7oz) jar marshmallow cream</div> <div> 1 (8oz) container frozen light whipped topping, thawed</div> <div> Chocolate syrup (optional)</div> <div> Heat oven to 350 </div> <div> Combine flour and next 6 ingredients. Add mayonnaise and oil; beat on low speed until blended. Slowly add Brewed coffee and vanilla. Stir in chocolate. Pour into 13X9 baking pan coated with cooking spray. Bake for 30 minutes. Chill. </div> <div> Mocha Cream. Combine water and coffee granules until dissolved. Add marshmallow cream; Beat until smooth. Fold in whip cream topping. Drizzle w/ chocolate syrup (optional). </div> <bR> <div> <B>Chicken and Rice with mixed vegetables Colleen Meyer</B></div> <div> 2 TB. rosemary </div> <div> 3 cloves garlic</div> <div> 1/2 onion</div> <div> 1 TB thyme</div> <div> 1TB sage</div> <div> Add these spices along with 1/3 olive oil, 2 TB butter and 6-8 oz. water to a large skillet. Add 1 tub whole mushrooms and 1 dz. mini peppers (or 3 standard sized) sliced and cleaned and simmer slowly 30 minutes</div> <div> uncovered until vegetables are tender. Add 3 C crisp steamed corn during last 5 minutes. Mix with 3 C cooked rice (I used basmati rice) and 1 tsp. salt. Add precooked chicken (I used a rotisserie chicken). Top with diced chicken, fresh parsley, and green onions. Enjoy a healthy dinner. For variety add a can of black beans (rinsed and strained) along with the vegetables.</div> <bR> <div> <B>CANNOLI: </B><B> <A NAME="ole_link1"><IMG BORDER="0" SRC="1x1.gif" HEIGHT="1" ALIGN="bottom" WIDTH="1" HSPACE="0" VSPACE="0" ></A></B><B>Kay Crow 243-8979</B></div> <div> I have a pizzelle maker which I use for this. (something like a waffle iron but it makes a round thin lacey product). Traditional Cannoli is deep fried individually but that is way too much work for me. When you remove a pizzelle from the iron it is still flexible. Working quickly, roll it aroud a wooden dowel a little larger than a pencil. The handle of a wooden spoons works well. These crisp up very fast so you can move right to the next one. Pizzelles only take 45 seconds to bake so this goes pretty fast. You can fill them for serving right away or just keep on hand till ready to use. <U>They keep forever</U>! When ready to fill, use a pastry bag and squirt filling in each end. Then sprinkle with powdered sugar. If you want to get fancy you can sprinkle the ends with chopped nuts, shaved chocolate, sprinkles or whatever.</div> <div> Pizzelle Recipe:</div> <div> 6 Eggs</div> <div> 1 Cup Butter</div> <div> 2 teaspoons vanilla or anise extract</div> <div> 4 cups gluten free flour blend </div> <div> 3 teaspoons baking powder</div> <div> 1 teaspoon xanthan gum</div> <div> 1 1/2 cups sugar</div> <div> Beat eggs until smooth. Melt butter. Allow butter to cool briefly while you mix the sugar and vanilla or anise into the egg. Then add melted butter to mix. Sift the flour, xanthan gum and baking power onto the mix and blend vigorously to insure uniformity. The batter will be sticky and stiff. As needed adjust the mixture with a few tablespoons of water or flour to slightly thin or stiffen the batter so it flows ribbon-like off a small teaspoon. Drop by spoonful onto each pattern and promptly close the lid. Bake about 45 seconds. You can try a few to get your stride. You will have plenty of batter as this recipe makes a ton -about 100. (you may want to cut down recipe) Filling can be anything you want. Ricotta, powdered sugar and vanilla makes a very rich one. Or even just flavored whip cream I used this for my filling at the potluck:</div> <div> 2 boxes (4 serving) instant pudding</div> <div> 1 ½ cups milk</div> <div> 1 ½ cups cool whip</div> <div> Add more cool whip if you want it lighter. This fills 50 so I did it twice, one vanilla pudding and one chocolate pudding</div> <bR> <div> <B>Cherry Fluff Salad Andrea Goes </B></div> <div> From Recipe By Leona Bodensteiner</div> <div> 1 can cherry pie filling</div> <div> 1 can drained, crushed pineapple</div> <div> 1 tsp. lemon juice</div> <div> 9 oz Cool Whip thawed</div> <div> 1 can Eagle brand sweetened condensed milk</div> <div> (optional) 1 cup chopped walnuts</div> <div> Mix together in large bowl, except Cool Whip. Fold in Cool Whip</div> <div> and place in a 9 x 13-inch pan. Chill or freeze overnight.</div> <div> Cut into squares to serve and thaw slightly if frozen.</div> <bR> <div> <B>Fresh Mozzarella salad KATHY TITUS</B></div> <div> Fresh Mozzarella cheese</div> <div> Cherry tomatoes</div> <div> Italian salad dressing</div> <bR> <div> <B>Pound Cake Diane Moorman</B></div> <div> 1 cup butter (Land O' Lakes) or margarine</div> <div> 4 eggs</div> <div> 2 cups Better Hagman flour mix (2 c. rice, 2/3 c. potato starch, 1/3 c. tapioca)</div> <div> 1 tsp baking powder (Clabber Girl)</div> <div> 1/4 tsp salt</div> <div> 1/4 tsp ground nutmeg (Mc Cormick)</div> <div> 1/4 tsp xanthum gum</div> <div> 1 cup sugar (Hy-Vee)</div> <div> 1 1/2 tsp vanilla (McCormick)</div> <div> Bring butter or margarine to room temperature. Grease and flour a 9x5x3 inch loaf pan. Stir together flour, baking powder, salt, nutmeg, and xanthum gum. In a large mixer bowl beat the butter or margarine on medium speed of electric mixer about 30 seconds. Gradually add sugar, beating 6 minutes or till fluffy. Add vanilla. Add the eggs, one at a time, beating 1 minute after each; scrape bowl frequently. Gradulally add dry ingredients to egg mixture, beating on low speed just till thoroughly combined. Turn batter into pan. Bake in a 325 degree oven for 55-60 minutes or until done. Mine was actually done before the 55 minutes. Cool 15 minutes on a wire rack. Remove from pan. Cool. Makes 12 servings.</div> <bR> <div> <B>Triffle Bowl Dessert Deb Umland</B></div> <div> 8 oz Cream Cheese (softened)</div> <div> 1 Lg. pkg. Vanilla Instant Pudding</div> <div> 3 C. Milk</div> <div> 8 oz. Cool Whip</div> <div> 2-3 C. Blueberries</div> <div> 2-3 C. Strawberries (cut up)</div> <div> 1 Gluten Free Cake Mix that makes a 9” round or 8” x 8” square pan. (cut up into 1-2” squares) You might not use all of the cake, it will depend on the size of your bowl. Beat pudding & milk until thick. Then beat in softened cream cheese until completely smooth. Fold in about half of the container of Cool Whip. Layer into a Triffle Bowl or a large glass bowl as follows: half of the cake, half of the pudding, half of the fruit & then repeat. Decorate the top with some of the remaining cool whip. Chill over night before serving.</div> <bR> <div> <B>PEACH PIE Deb Umland</B></div> <div> Donna Jo’s Dream Pastry</div> <div> From Bette Hagman’s Cookbook</div> <div> Pastry:</div> <div> ½ C. Tapioca Flour ½ C. Margarine</div> <div> ½ C. Cornstarch ½ C. Butter</div> <div> ¼ C. Potato Starch 1 Egg (cold)</div> <div> 1 C. Sweet Rice Flour 1 Tb. Vinegar</div> <div> 1 tsp. Xanthan Gum 4 Tb. Ice Water</div> <div> ½ tsp. Salt Sweet Rice Flour for rolling</div> <div> Dash Sugar (optional)</div> <div> Mix together flours, xanthan gum, salt & sugar . Then cut in margarine & butter . Beat egg add vinegar & ice water. Stir into flour mixture, forming 3 balls. Refrigerate dough for 1 hour or more to chill. Roll dough out on plastic wrap, for easier handling, dusting with sweet rice flour. Makes enough pastry for a 2-crust 9” pie plus 1 pie shell. Filling for 9” 2-crust pie.</div> <div> 5 C. Sliced Fresh Peaches</div> <div> ¾ C. Sugar</div> <div> 3 Tb. Cornstarch</div> <div> ¼ tsp. Cinnamon</div> <div> 1 Tb. Butter</div> <div> Bake pie for 25 minutes at 425 degrees then reduce heat to 350 degrees and bake another 25 – 30 minutes or until golden brown & bubbly in the center.</div> <bR> <div> <B>Strawberry-Rhubarb Pie Deb Umland</B></div> <div> Donna Jo’s Dream Pastry From Bette Hagman’s Cookbook Pastry:</div> <div> ½ C. Tapioca Flour ½ C. Margarine</div> <div> ½ C. Cornstarch ½ C. Butter</div> <div> ¼ C. Potato Starch 1 Egg (cold)</div> <div> 1 C. Sweet Rice Flour 1 Tb. Vinegar</div> <div> 1 tsp. Xanthan Gum 4 Tb. Ice Water</div> <div> ½ tsp. Salt Sweet Rice Flour for rolling</div> <div> Dash Sugar (optional)</div> <div> Mix together flours, xanthan gum, salt & sugar . Then cut in margarine & butter . Beat egg add vinegar & ice water. Stir into flour mixture, forming 3 balls. Refrigerate dough for 1 hour or more to chill. Roll dough out on plastic wrap, for easier handling, dusting with sweet rice flour. Makes enough pastry for a 2-crust 9” pie plus 1 pie shell.</div> <div> Filling for 9” 2-crust pie</div> <div> 3 C. Rhubarb</div> <div> 2 C. Strawberries</div> <div> 1 ½ C. Sugar</div> <div> 1/3 C. Tapioca</div> <div> 1Tb. Butter</div> <div> Bake pie for 25 minutes at 425 degrees then reduce heat to 350 degrees and bake for another 25-30 minutes or until golden brown & bubbly in the center</div> <bR> <div> <B>Easy 5 Minute Pie Janice Monson</B></div> <div> 1 GF pie crust, baked</div> <div> 1 pkg. (4 serving size) sugar free gelatin</div> <div> 1/2 C. boiling water</div> <div> 2-6 oz. containers light yogurt (same flavor as gelatin)</div> <div> 1-8 oz. tub of lite whipped topping</div> <div> Dissolve gelatin in large bowl with boiling water. Cool. Before it begins to congeal, stir in yogurt with a wire whip. Fold in whipped topping. Spread in crust. Refrigerate overnight or at least 2 hours. I used raspberry jello with raspberry yogurt and lime jello with key lime pie yogurt for a second pie.</div> <bR> <div> <B>Our Best Banana Bread Linda Osborn</B></div> <div> (from Hy-Vee.com) </div> <div> Serves 23 (1-slice serving)</div> <div> All you need:</div> <div> 1/2 c. (1 stick) margarine, softened</div> <div> 1/2 c. butter, softened</div> <div> 1 c. sugar</div> <div> 2 whole eggs</div> <div> 1 tsp gluten-free vanilla</div> <div> 3 large or 3-1/2 small very ripe bananas, mashed</div> <div> 2 c. rice flour (or prepared gluten-free baking mix)</div> <div> 2 tsp gluten-free baking powder</div> <div> 1 c. finely chopped or ground pecans</div> <bR> <div> All you do: </div> <div> 1.<FONT SIZE="1" COLOR="#000000" FACE="Arial" > </FONT>In a large bowl, cream margarine and butter with sugar. </div> <div> 2.<FONT SIZE="1" COLOR="#000000" FACE="Arial" > </FONT>Beat in eggs, vanilla and mashed bananas. </div> <div> 3.<FONT SIZE="1" COLOR="#000000" FACE="Arial" > </FONT>In a separate bowl, mix together flour and baking powder. </div> <div> 4.<FONT SIZE="1" COLOR="#000000" FACE="Arial" > </FONT>Combine flour mixture with banana mixture until dry ingredients are moist. </div> <div> 5.<FONT SIZE="1" COLOR="#000000" FACE="Arial" > </FONT>Stir in pecans. </div> <div> 6.<FONT SIZE="1" COLOR="#000000" FACE="Arial" > </FONT>Turn batter into a 5-by-9-inch loaf pan. </div> <div> 7.<FONT SIZE="1" COLOR="#000000" FACE="Arial" > </FONT>Bake at 325 degrees for 1 hour and 20 minutes, or until toothpick inserted in center comes out clean. Do not under bake. </div> <div> 8.<FONT SIZE="1" COLOR="#000000" FACE="Arial" > </FONT>Toasts very well when finely ground pecans are used in batter. </div> <bR> <div> <B>Mandarin Orange Toss Joan Heller</B></div> <div> Cook over low heat, cool and break apart:</div> <div> 1/3 c sliced almonds</div> <div> 2 T sugar</div> <div> Pour dressing over and toss just before serving: </div> <div> l bunch spinach</div> <div> ½ head lettuce</div> <div> 2 small stalks celery diced</div> <div> 2 green onions with tops diced</div> <div> 11 oz can mandarin oranges drained</div> <div> Dressing: 1/3 canola oil 1T parsley</div> <div> 3T sugar 3 T Heinz cider vinegar</div> <div> ½ t salt pepper </div> <bR> <div> <B>Rhubarb Pie Joan Heller</B></div> <div> 4 c rhubarb 3 T gf flour mix</div> <div> 1½ c sugar l single pie crust gf </div> <div> Crumb Crust</div> <div> Mix together 1 c sugar, ½ c gf flour, ½ stick butter or margarine. Cut butter into sugar and flour until well mixed and sprinkle over rhubarb mixture and bake at 425 for 20 minutes reduce heat to 350 and bake another 35 to 40 minutes. I used Donna Jo's Dream Pastry recipe from Betty Hagman's More From The Gluten-Free Gourmet cook book. </div> <bR> <div> <B>Hamburger Baked Beans Cathy Fenton</B></div> <div> 4 strips bacon</div> <div> 1 can tomatoes</div> <div> 2 cans pork & beans</div> <div> 1 lb. hamburger</div> <div> ¼ cup brown sugar</div> <div> 2 T. GF flour</div> <div> Brown bacon strips. Remove from skillet. Sauté onions until yellow. Brown hamburger. Add GF flour, tomatoes, pork & beans and brown sugar. Add onions. Bake 1 hour at 350°.</div> <bR> <div> <B>Potato Egg Bake Ann Farley</B></div> <div> 1 lb. pork sausage or cubed ham, cooked</div> <div> 3-4 cups frozen hash browns or cottage potatoes, thawed (Ore Ida hash browns, Southern style)</div> <div> 12 eggs, beaten</div> <div> 3 c. shredded cheddar cheese (I used sharp cheddar, Fareway)</div> <div> 2 c. milk</div> <div> ½ c. chopped red or green pepper or mushrooms</div> <div> ½ c. chopped onion or green onion</div> <div> ½ tsp. salt</div> <div> Spray 9 X 13 inch pan. Sprinkle meat on bottom of pan. Layer potatoes on top. Sprinkle with salt. (optional.) Place green peppers and onions on top. Sprinkle cheese on top. Combine beaten eggs and milk. Pour over top. Bake at 325° for one hour. Can prepare day before, refrigerate overnight, bake the next morning.</div> <bR> <div> <B>Picnic Potato Salad (no name)</B></div> <div> 2 pounds russet potatoes (about 6 medium)</div> <div> 1 ¼ cups mayonnaise</div> <div> 1 T. prepared yellow mustard</div> <div> 1 T. spicy steak seasoning (Spice Islands)</div> <div> 1 c. celery, thinly sliced</div> <div> ¼ cup onion, finely chopped</div> <div> 4 eggs, hard boiled, peeled and coarsely chopped</div> <div> Peel and quarter potatoes. Place potatoes in a large saucepan, add water to cover and bring to a boil. Simmer, uncovered, 12-15 minutes, or until potatoes are just tender. Drain, cool and cut potatoes into ½ inch cubes. Combine mayonnaise, mustard, spicy steak seasoning, celery, onions and eggs in a large bowl. Add potatoes to mayonnaise mixture, stir to coat. Cover and chill for 6 to 24 hours. Note: New red potatoes may be substituted for russet potatoes. </div> <bR> <div> <B>Salad Joe and Juanita Greener</B></div> <div> Raspberry Gelatin</div> <div> Frozen Raspberries</div> <div> Crushed pineapple</div> <div> Bananas</div> <div> Walnuts</div> <div> Lemon juice</div> <div> Marshmallows</div> <div> Cool Whip</div> <bR> <div> <B>Chocolate Coconut Macaroons Janet Askew</B></div> <div> ½ cup sweetened condensed milk</div> <div> 1 tsp. vanilla flavoring or extract</div> <div> 1 oz. square GF baking chocolate</div> <div> 1 ½ cups shredded sweetened coconut</div> <div> Preheat oven to 350° F. Spray cookie sheets with nonstick cooking spray. Melt chocolate in top of double boiler. Add condensed milk, coconut, and vanilla. Drop on greased cookie sheet. Bake at 350° F. for 15 to 20 minutes. Yields 1 to 2 dozen, depending on size From: The Best-Ever Wheat and Gluten-Free Baking Book by Mary Ann Wenniger w/ Mace Wenniger </div> <bR> <div> <B>Gluten Free Chocolate Chip Cookies Evie Reid</B></div> <div> ½ cup Crisco</div> <div> ¼ cup white sugar</div> <div> ½ cup light brown sugar</div> <div> ½ tsp GF vanilla</div> <div> 1 egg</div> <div> 1 c. plus 2 level teaspoons Bob’s GF Red Mill All purpose baking flour (sifted)</div> <div> ¼ tsp. xanthan gum</div> <div> ½ tsp. baking soda</div> <div> Pinch of salt</div> <div> 2 cups chocolate chips</div> <div> Combine Crisco, sugars, egg, and vanilla. Sift flour, xanthan gum and soda together and add. Add 12 oz. chocolate chips (2 cups) and mix. Drop by teaspoons full onto baking sheet. Bake at 35° for 10 to 12 minutes.</div> <bR> <div> <B>Strawberry Shortcake Trifle Trudy Burford</B></div> <div> 1 Gluten Free Pantry angel food cake, prepared</div> <div> 2 10 oz. boxes frozen Birds Eye strawberries</div> <div> 1 pkg. Jell-O cook vanilla pudding, prepared</div> <div> 1 8 oz. cool whip</div> <div> Cut cake into cubes and put on the bottom of a large round crystal bowl or 9 X 13 inch pan. Put thawed strawberries on top of cake, then layer vanilla pudding, and spread Cool Whip on top. Refrigerate for 2 hours and garnish with fresh strawberries.</div> <bR> <div> <B>Oatmeal Coffee Cake (NO NAME)</B></div> <div> <TABLE BORDER="0" CELLPADDING="1" CELLSPACING="1" WIDTH="593" BORDERCOLORLIGHT="#C0C0C0" BORDERCOLORDARK="#808080" FRAME="VOID" RULES="NONE" HSPACE="0" VSPACE="0" > <tR> <tD VALIGN=TOP HEIGHT= 243 ><NOBR><div> ½ c. margarine</div> <div> 1 c. sugar</div> <div> 2 eggs</div> <div> 1 c. oatmeal</div> <div> 1 c. milk</div> <div> 1 c. brown rice flour</div> <div> ¼ c. potato starch flour</div> <div> ¼ c. tapioca flour</div> <div> 2 tsp. baking powder</div> <div> ½ tsp. soda</div> <div> 1 tsp. xanthan gum</div> <div> ½ tsp. cinnamon</div> <div> ¼ tsp. salt</div> </NOBR></tD> <tD VALIGN=TOP WIDTH="377"><div> <U>Glaze</U>:</div> <div> ¼ c. margarine</div> <div> ½ c. brown sugar</div> <div> ½ c. shopped nuts</div> <div> 3 T. orange juice</div> </tD> </tR> </TABLE></div> <div> Beat margarine, sugar and eggs. Mix dry ingredients except oatmeal. Alternate dry with milk to beaten mixture. Add oatmeal last. Spoon into greased 8 X 8 inch pan. Bake at 350° for 30- 40 minutes. Glaze while warm. Broil 1-2 minutes; watch carefully!</div> <bR> <div> <B>Marlene’s Mixes Wheat free/Gluten free Cinnamon Streusel (NO NAME)</B></div> <div> Preheat oven to 350°. Grease 8X8 inch pan. Beat cake mix with 2 T. milk, 1 stick softened butter, 2 eggs and 4oz. sour cream. Mix well. Spread half the batter in the pan. Sprinkle the streusel evenly over the batter. (Chopped pecans can be added to streusel mix if desired.) Pour remaining batter over the streusel. Bake 30 to 33 minutes or until deep golden brown and cake tests done. Stir one T. milk, 1 T. butter and 1 tsp. vanilla with powdered sugar (add more milk, if needed). Spread glaze over warm cake.</div> <bR> <div> <B>The Gluten-Free Pantry Crisp Rice Cereal Crispy Rice Marshmallow Bars</B></div> <div> 10 oz. package of GF marshmallows</div> <div> 2 T. margarine</div> <div> 5 cups Gluten Free Pantry Crispy Rice</div> <div> In a large saucepan, heat the marshmallows and the margarine over low heat just until the marshmallows are melted. Remove pan from heat and stir in the crispy Rice. Spread the mixture evenly into a lightly oiled 9X13 inch pan. Chill for 1 hour. Cut and serve.</div> <bR> <div> <B>The Gluten-Free Pantry Crispy Rice Peanut Butter Bars (NO NAME)</B></div> <div> 1 ½ cups smooth or chunky style peanut butter</div> <div> 5 T. margarine</div> <div> 5 cups Gluten-Free Pantry Crispy Rice</div> <div> In a large saucepan, heat the peanut butter and the margarine over low heat just until the ingredients are soft and smooth. Remove pan from heat and stir in the Crispy Rice. Spread the mixture evenly into a lightly oiled 9X13-inche pan. </div> <bR> <div> <B>CHOCOLATE CHIP BUNDT CAKE JOYCE REED</B></div> <div> 2 Pouches Dietary Specialties White Cake Mix</div> <div> 1 sm pkg vanilla instant pudding</div> <div> 4 eggs</div> <div> ¼ C oil</div> <div> 1 C sour cream</div> <div> 1 t vanilla</div> <div> 6 oz Nestle Mini semi-sweet chocolate chips</div> <div> Preheat oven to 350. Grease 10” Bundt tube pan, dust with 2 T White Cake Mix. Combine remaining ingredients in large bowl, blend, then beat at medium speed 4 minutes. Batter will appear very stiff, add chips. Spoon in bundt pan. Bake 1 hr or until toothpick comes out clean. Cook in pan 15 minutes. Remove from pan and cool on rack.</div> <bR> <div> <B>Raspberry Salad becky wolf scranton</B></div> <div> 1 6oz box J-ello – Raspberry (no water, just powder)</div> <div> 1 large container cottage cheese</div> <div> 1 large container cool whip</div> <div> 1 pkg frozen raspberries</div> <div> Mix 1<FONT SIZE="1" COLOR="#000000" FACE="Arial" >st</FONT> 3 ingredients. Add frozen berries just before serving.</div> <bR> <div> <B>TOMATO-FRESH MOZZARELLA SALAD BRENDA ONSTOT</B></div> <div> 3 fresh tomatoes</div> <div> 1 medium cucumber</div> <div> ½ small red onion</div> <div> 1 8oz “fresh” mozzarella</div> <div> ½ to ¾ C “Newman’s Own” Light Balsamic Vinaigrette</div> <div> Cube tomato, cucumber, red onion, & cheese. Toss with vinaigrette. Chill and serve.</div> <bR> <div> <B>CHOCOLATE CAKE (No name)</B></div> <div> Dietary Specialities Chocolate Cake Mix</div> <bR> <div> <B>BANANA MUFFINS SHERYL TESSIER</B></div> <div> Gluten Free Pantry Muffins And Scones Mix</div> <div> I used 1 C Lactaid in place of milk</div> <div> 1 banana</div> <div> Added chocolate chips</div> <bR> <bR> <bR> </td> </tr></table></body>