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    Scott Adams
    2 pounds ground chuck
    1 large egg
    1 package Lipton onion soup mix
    2/3 cup gluten-free ketchup
    ½ cup grated Parmesan cheese
    ½ teaspoon pepper
    ½ teaspoon garlic powder
    Mix everything in a large bowl, shape into a loaf. Place on greased baking foil inside a 9 x13 pan. Spread about 2 T. more ketchup on top, if desired, as well as another little sprinkle of garlic powder. Tent more foil loosely over top. Bake at 350 for 40 minutes. Remove foil tent and bake another 15 minutes. Remove from oven and allow to sit for 10 minutes before slicing.
    I am able to find gluten-free ketchup at my local health food store. I have also used crushed gluten-free corn flakes in place of the parmesan, but I think the loaf holds together better with the cheese.

    Jefferson Adams
    Like barbecue, greens can be a touchy subject. Sweet? Tart? Savory? Ham? Bacon? Some people prefer mustard greens, others prefer collards. I'm one of those who prefer a mix of the two. Maybe that's equally sacrilegious, I don't know. But, in the interest of harmony, here's an easy recipe for an easy, delicious mix of mustard and collard greens.
    l pound of bacon
    6 cups mustard greens
    6 cups collard greens
    1 cup chicken broth
    1 tablespoon olive oil
    1 tablespoon distilled white vinegar
    1 teaspoon of sugar
    ½ teaspoon pepper
    few dashes of red pepper hot sauce, such as Crystal or Trappey's
    salt and pepper to taste
    Rinse greens several times to remove all grit.
    Remove and discard thickest parts of stems. Chop greens coarsely.
    Brown bacon in a cast iron pot. Once bacon is brown, place on paper towels to drain.
    In the same pot, heat 2-3 teaspoons of bacon grease and olive oil to medium-high.
    Add the greens, chicken broth, sugar, pepper, hot sauce and vinegar.
    Put a tight fitting lid on the pot. Bring to a boil, reduce heat to low, and simmer 30 minutes, stirring occasionally. Serve immediately.
    Season individually with salt and pepper, hot sauce, or more sugar or vinegar, to taste.

    Jefferson Adams
    Beef tenderloin is one of those things that I rarely make but, when I do, I always find myself pledging to make more often in the future.
    Here's a recipe for a delicious beef tenderloin with a port wine and shiitake mushroom sauce that will have your diners asking what they've done to be loved so much. The recipe makes enough to serve two people. Scale accordingly.
    1 pound beef tenderloin, cut into 1-inch cubes
    1½ tablespoon extra-virgin olive oil, divided
    1 cup shiitake mushrooms, thinly sliced
    1 cup port wine
    2 teaspoons seedless raspberry or blackberry jam
    1 teaspoon Worcestershire sauce (Lea and Perins is gluten-free)
    ¾ cup beef broth
    salt and pepper to taste
    Lightly season beef tenderloin cubes with salt and pepper, then set aside at room temperature, and continue preparing the rest of the ingredients.
    Heat ¾ tablespoon olive oil in a large skillet over medium-high heat. Stir in the shiitake mushrooms, and cook about five minutes until they wilt and start to turn golden brown. Remove the mushrooms from the skillet and set aside.
    Heat the remaining olive oil in the skillet until it begins to smoke, then add the beef tenderloin cubes.
    Stir until cubes are brown on the outside and the meat is cooked just short of your desired degree of doneness, about 5 minutes total for medium rare tenderloin cubes.
    Remove the tenderloin cubes from the skillet and set aside.
    Turn up the heat, add the port wine to the skillet and bring to a boil.
    Boil until the port has reduced by half, then whisk in the jam, Worcestershire sauce, beef broth, and shiitake mushrooms. Continue cooking until the sauce has reduced to ⅓ to ½ cup, about 30 minutes. Once reduced, stir in the tenderloin cubes, and reheat briefly until warm. Remove and serve.

    Jefferson Adams
    Celiac.com 04/23/2014 - I don’t eat nearly enough southern-style food, in general, and enough Cajun-style food in particular. One thing I crave is Cajun-style blackened fish.
    Fortunately, it’s fairly easy dish to recreate at home. This recipe can be made with any good whitefish, like snapper or catfish, but is also good with fresh salmon. Pair it up with some rice, some greens, and a bit of gluten-free corn bread, and you’ve got the makings of a southern-style feast in your own kitchen.
    4-6 Red Snapper, Catfish, or Salmon fillets, skinless 2 cups white rice 3 tablespoons paprika 1½ teaspoons kosher salt ½ teaspoon cayenne pepper 1 teaspoon dried thyme ½ teaspoon garlic powder ½ teaspoon onion powder 3½ tablespoons unsalted butter juice of 1 lemon 1 11-ounce can corn kernels, drained 1/3 cup finely chopped fresh flat-leaf parsley 1 lemon, cut into wedges Directions:
    Heat oven to 400° F.
    Prepare rice in advance, and keep ready.
    In a medium bowl, combine the paprika, cayenne, thyme, onion powder, garlic powder, and ½ teaspoon of the salt.
    In a saucepan, over medium heat, melt 2 ½ tablespoons of the butter. Add the lemon juice.
    Working with 1 salmon fillet at a time, dip the top and bottom halves first in the lemon butter, then in the spices.
    Heat a large ovenproof skillet over medium-high heat. Cook the salmon until blackened, 2 minutes per side. Transfer to the oven for 8 minutes.
    Stir the corn, parsley, and remaining salt and butter into the rice.
    Serve salmon and rice on plates with a garnish of parsley and lemon wedges.

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