This recipe comes to us from Jan Ryan.

2-10 oz. package gluten-free elbows
1-10 oz. package frozen, chopped spinach, cooked

Double the gluten-free cream of mushroom soup (above). Use canned mushrooms. Add milk to fill evaporated milk can to top. (Is this confusing? You dont need the whole can of evaporated. Milk, just ½ C. So add 2% milk to remaining evaporated milk in can to refill can)

One 12 oz. can solid white tune (gluten-free)
Salt & pepper to taste

Cook noodles and drain. Mix all together. Fill 2 regular casserole dishes. Crumble Barbaras Crisp Rice Cereal over top. Bake at 350 degrees. for 1 hour uncovered.

Ingredients:
½ pound softened butter
8 ounce softened cream cheese
2 tablespoons vanilla extract
5 tablespoons sweetened condensed milk
3.5 ounce can Baker’s coconut
2 pounds 10x sugar
Cinnamon

Directions (By Hand):
Mix butter and cream cheese
Gradually add in vanilla - mix well
Gradually add in condensed milk - mix well
Gradually add in sifted 10x sugar - mix well
Mix in the coconut
Scoop out by teaspoonfuls and plop on a cookie sheet
Cover with waxed paper and
Chill in the refrigerator for 15 minutes
Roll into balls
Roll in cinnamon
Store in the refrigerator

This recipe comes to us from Lisa:

1 large egg
¼ cup rice milk
½ cup brown rice flour
¼ cup tapioca flour
1 teaspoon salt
1 teaspoon pepper

Spices (mix in with ingredients above)

1 pinch thyme
1 pinch oregano
1 pinch rosemary
3 pinch sweet basil
3 pinch parsley
1 baked garlic
1teaspoon Gluten-free Casein-free baking powder-put in last

Mix the above ingredients together in a bowl and soak chicken pieces in this mixture.

In a separate bowl crush ¼ cup Lay Brand original regular potato chips (as fine as possible) or brown rice bread crumbs. Dip chicken in potato chips or brown rice bread crumbs. Deep fry for 5 minutes.

This recipe comes to us from Jay Berger

1 ½ tablespoons olive oil
¼ teaspoon dried hot pepper flakes
1 garlic clove, minced
3 tablespoons thinly sliced scallion including the green part
1 teaspoon dried rosemary, crumbled
½ cup fresh Gluten-free Casein-free bread crumbs
Salt and pepper to taste
1 ¼ pound trimmed and Frenched single rack of lamb (7 or 8 ribs)
Watercress sprigs for garnish, if desired

In a small skillet heat the oil over moderate heat until it is hot but not smoking, add the red pepper flakes, and cook them, stirring, for 10 seconds. Add the garlic and cook it, stirring, for 30 seconds. Add the scallion and the rosemary and cook the mixture, stirring, for 10 seconds. Stir in the bread crumbs and salt and pepper to taste and remove the skillet from the heat. Heat an ovenproof skillet over moderately high heat until it is hot and in it brown the lamb, seasoned with salt and pepper, turning it, for 5 minutes, or until the sides and the ends are browned evenly. Pour off any fat from the skillet, arrange the lamb, fat and meat side up, and pat the crumb mixture evenly on the fat and meat side of the lamb. Bake the lamb in the middle of a preheated 475 degree F. oven for 15 minutes, or until a meat thermometer registers 130 degrees F. for medium-rare meat. Transfer the lamb to a platter, let it stand, uncovered, for 10 minutes, and garnish it with the watercress.

This recipe comes to us from Jonathan Hammer. Follow standard beer brewing procedures with respect to sterilization and fermentation.

Recipe Per 1 gallon product:

1 pound buckwheat honey
1/3 ounce Challenger Hops
Yeast nutrient
Water to make 1 gallon
Ale Yeast

Reserve small amount of hops. Boil honey, water, and bulk of hops for 30 minutes. Add reserved hops and boil for another 5 minutes. Strain off the hops. Cool to room temperature. Add yeast nutrient as per package directions. Transfer wort to glass carboy. Prepare yeast as per package directions and add.

Fermentation can last up to 6 weeks.

When fermentation is complete, siphon into another glass carboy and store in a cool location for clarification (about 2 more weeks).

Siphon off clarified brew into a pot and add ¼ cup dissolved Dextrose (corn sugar primer) per gallon. Bottle immediately. Age for another 2 weeks or until tired of waiting and drink (hopefully not all at once, but celebration is appropriate at this point). Note that some additional clarification may take place; sediment will gather in the bottom of the bottles. Also, this stuff definitely improves with age.

I think the secret to getting a flavorful beer is in using buckwheat honey which is very dark and rich, and a fairly strong flavored hops. This is to my taste. Other combinations of honey and hops, however, will yield different tastes. I understand that there are about 300 different types of honey available and who knows how many different types of hops, so an infinite variety of different tasting honey-based ales can be made. Well, maybe not infinite, but at least there are enough combinations to keep someone drunk for a few hundred years trying to test them all.

Honey suppliers in the US may be found from the national honey boards web site at Open Original Shared Link. It is interesting to note that in northern Europe and England honey based ales were brewed well before knowledge of malting barley made its way north from the middle east. The reformation probably played a major role in England in the demise of mead and honey-ales (Protestants did not need as many candles as Catholics, less bees were kept, and consequently the price of honey soared). The availability of cheap barley malt and cheap imported French wines probably sealed the fate of mead and honey-ales, along with their numerous variations.

Aside from finding a gluten-free beer, I have enjoyed researching the history of beer, wine, and mead.

This recipe comes to us from Dave Fisher.

1 cup of Hunts tomato sauce (gluten-free)
1 ½ tablespoons gluten-free barbecue sauce
1 tablespoon granulated sugar
1 ½ lbs. ground sirloin (10% fat)
6 tablespoons all-purpose flour (rice flour or Bette Hagman flour mix)
¾ teaspoon salt (I use less)
1/3 teaspoon onion powder (McCormick)
¼ teaspoon ground black pepper

Preheat oven to 400 degrees. Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat. Heat the mixture until it begins to bubble, stirring often, then remove it from the heat. In a large bowl, add all but 3 tablespoons of the tomato sauce to the meat. Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined.

Combine the remaining ingredients with the ground sirloin -- flour, salt, onion powder and ground pepper. Use the wooden spoon or your hands to work the spices and flour into the meat. Load the meat into a loaf pan. Wrap foil over the pan and place it into the oven for 30 minutes.

After 30 minutes, take the meatloaf from the oven, remove the foil and drain the fat. Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan. This will help to cook the center of the meatloaf. Pour the remaining 3 tablespoons of sauce over the top of the meatloaf, in a stream down the center. Dont spread the sauce. Place the meatloaf back into the oven, uncovered, for 25-30 minutes or until it is done. Remove and allow it to cool for a few minutes before serving. Serves 4.

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.

1 lb. meatloaf mix (or, 1/3 lb ground pork, 1/3 lb ground veal, 1/3 pound ground beef - you can also use all ground beef)
½ cup prepared horseradish
½ - ¾ cup gluten free fresh breadcrumbs (not dried)
1 egg, beaten
1 medium onion, diced
¼ cup water
1/3 cup chopped Italian parsley

Mix all ingredients; shape into a loaf form, put on cookie sheet with sides

Top with the following:
½ cup gluten-free chili sauce (Heinz)
3 tablespoons Heinz ketchup
2 tablespoons Worcestershire Sauce
10 drops gluten-free Hot sauce (optional)

Bake at 350 for 45 minutes. Serve with twice baked potatoes with cheese and sour cream and baby glazed carrots.

1 lb. Lean ground beef
1 medium onion, diced
1 cup gluten free bread crumbs
1 egg
½ cups Heinz catsup
1 tablespoon Worcestershire Sauce
1 teaspoons salt

Mix all ingredients together. Put in loaf pan. Ketchup may be drizzled over the top. Bake at 350º 45 minutes to 1 hour.

This recipe comes to us from Beth Jacobs.

Step 1:
Mix 2 packages of Lipton Cup O Soup, Chicken Flavor (gluten-free when posted) together with ½ teaspoon Xanthan gum and Stir well.

Step 2:
Heat ½ cup water and ¾ cup milk to boiling and add soup mix. Stir well and cool.

Step 3:
Drain 3 cans green beans or equivalent amount of fresh or frozen beans , drain 2 cans mushrooms and sauté lightly in a pan. Add the soup mix to the beans and mushrooms. Top with crushed potato chips or toasted almonds. Cover and heat until bubbly.

This will serve about 6 people.

This recipe comes to us from Christina Kuhne.

Filling
2.2 lbs. fine minced beef (lean)
1 diced onion
1 cup of frozen peas
1 cup of diced carrot
2 medium potatoes diced.
1 gluten-free beef stock cube
2 to 3 cups of water
1 tablespoon of corn flour (corn starch) dissolved in a little water.

Fry the mince until it is brown add the onion and fry till transparent, add chopped vegetables and fry for a few minutes. Add the stock cube and water and bring to boil, simmer gently for about 30 to 45 minutes till meat is cooked and vegetables are soft but not soggy. Thicken with the corn flour and water.

Base Pastry
1 ½ cups of plain mashed potatoes (cold)
¾ cup soy flour
½ cup potato flour
1 egg
Pinch of salt (optional)

Sieve potato and soy flour and mix well. Beat the egg and add to the cold potato. Gradually beat the dry ingredients into this and season if desired. Press into a large greased pie dish. Prick the bottom and bake blind for 10 to 15 minutes. Fill with meat filling, and add the pastry Top (recipe below). Bake for 25 minutes more.

Pastry Top
As pastry made without gluten flour does not hold together when rolled out. This pastry top is made to be poured over the pie giving the pie a nice pastry top.

4 Tablespoons of Rice flour or potato flour
2 tablespoons butter or margarine
1 egg
2 tablespoons of boiling water.

Melt the butter in a small saucepan over a medium heat. Pour in the boiling water. Stir in the flours and beat hard with a wooden spoon to combine. Take the saucepan of the heat and after a minute beat in the egg. The whole process can be done in a food processor, just start with the melted butter and boiling water and add more water if you want a thinner consistency.

This recipe comes to us from Jean in Ohio:

Blend in plastic bag
½ cup gluten-free flour (I use Hagmans first blend)
2 teaspoon paprika
1 teaspoon salt
¼ teaspoon pepper

Preheat oven to 400. Melt ½ cup butter or margarine in shallow baking pan in oven. Shake chicken pieces in flour mix, Dip in melted butter, turning to coat evenly. Bake uncovered for 1 hour, turning at 30 minutes. Bake boneless chicken for 30 minutes. Bake nuggets for 15 minutes or until cooked through (Also can be used for coating pork chips. Bake at 425 for 15 minutes for ½ thick chips, 5 to 10 minutes longer for thicker chops.)