Ingredients:
1 pound ground chuck
1 cup chopped onion
½ cup chopped celery
½ cup chopped green pepper
1 can tomato sauce
½ cup ketchup
1 tablespoon brown sugar
1 tablespoon mustard powder
1 tablespoon gluten-free vinegar
Salt & pepper

Directions:
Sauté onion, celery, green pepper in small amount of oil. Add ground meat & brown ( I usually cook until not much liquid is left). Stir in remaining ingredients & cook until the thickness you like. If it gets to thick just add water to make it thinner.

This recipe comes to us from Guhlia in the Open Original Shared Link.

Ingredients:
3 oz. chipped dried beef
4 tablespoons butter
4 tablespoons white rice flour
2 cups milk
Black pepper to taste

Directions:
Melt butter in frying pan on medium heat. Add beef and sauté for 5 minutes. Slowly sift in rice flour while whisking gently. Add milk very slowly to avoid clumping. If you like thinner creamed chipped beef you may want to add 2½ cups of milk. Add black pepper to taste. Serve over gluten free toast.

This recipe comes to us from Mary Gallahue.

Ingredients:
1-2 tablespoons of olive oil
2 medium, (1 large) onion, chopped
2-3 cloves garlic, chopped fine
7-10 cups of chicken or vegetable stock (can also use ½ water)
1 cup of dried lentils
2-3 carrots, chopped
3-4 ribs celery, with tops, chopped
1-2 small potatoes, diced
½ cup of chopped parsley

Spices:
1 bay leaf
2 tablespoons fresh basil or 1 tablespoon dried
¼ to ½ teaspoon of cayenne pepper
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon oregano

Optional:
½ pound of sausage (links or loose) of your choice
1-2 tablespoons of olive oil

Directions:
1. If you are using sausage (Cut the links in ½ inch sections.), you may need a bit more oil to cook it in. Use the same soup pan that you will fix the rest of the soup in. Heat oil. Cut up the sausage and brown, then lower heat to cook through. Set aside in paper towels to catch the oil.

2. If you have cooked sausage you will have a little oil left in the pan. Dump in the onions and garlic. Add oil if needed. Scrap the bottom and pull up the sausage bits. Cook onions/garlic until color changes.

3. Add liquid (start with 7-8 cups of stock/water and add remainder as needed), carrots, celery, potatoes, half of the parsley. Wash and pick over the lentils. Remove any debris and hard lentils. Add the lentils to the soup.

4. Add all the spices, starting with ¼ teaspoon of cayenne pepper. Add more (cayenne or black pepper, salt) as desired after cooking for 1 ¼ hours (see below).

5. Bring to a boil. Cover and simmer. Cook for 1 ¼ hours. Check the lentils. They should be expanding and softening. Add sausage, rest of parsley. Check for seasonings. Cook for another 20-30 minutes or longer depending on the lentils.

Serves 6-8 people.

Directions:
Cut meat in thin strips while partially frozen. Marinate in large jar or container for at least 24 hours, turning frequently. Drain marinade from meat and put on racks in oven (with aluminum foil on pan underneath). Sprinkle coarse ground black pepper over the beef. Bake at lowest oven setting, for at least 10 hours or until meat is of desired consistency.

This recipe comes to us from Valerie Wells.

One recipe serves 6.

Skewer Ingredients:
12 (9") skewers
1 pound boneless skinless chicken breast, cut into 1 ½" pieces
1 (12 oz.) package gluten free smoked sausage
8 oz. medium shrimp, peeled & de-veined
½ cup butter
3 Tablespoons Tabasco sauce
2 Tablespoons gluten free mustard
1 teaspoon garlic powder
1 teaspoon dried oregano
½ teaspoon pepper

Rice Ingredients:
2 tablespoons butter
1 red pepper, diced
2 ribs celery, diced
1 small carrot, diced
1 ½ cups rice
2 Tablespoons ketchup
½ teaspoon garlic powder (I used fresh minced)
¼ teaspoon dried thyme
½ teaspoon salt
1 can (14 ½ oz.) gluten free chicken broth.
1 cup water
1 bay leaf
2 Tablespoons chopped fresh parsley

Skewer Directions:
If using wooden skewers, soak in water 30 minutes before using.

Thread chicken, sausage & shrimp onto skewers. Melt butter with remaining ingredients. Place skewers on grill; brush with butter mixture. Grill until cooked through, about 5 minutes turning once.

Rice Directions:
In pot melt butter over medium heat. Add red pepper, celery, onion and carrot; cook, stirring often, until softened, 3 minutes. Stir in rice, ketchup, garlic, thyme, salt. Add broth, one cup water & bay leaf. Simmer until liquid is absorbed. (White rice takes about 30 minutes. Brown rice takes about 45 minutes.) Serve w/ skewers.

I dont define exact amounts of the ingredient because it will vary with the size of your crock pot how much you want to prepare. I made this in two crock pots last evening for a crowd. Everyone liked it and went for seconds. It makes a nice presentation with the colorful spices on the chicken. The gravy that forms is nice and light. If youre one who cant tolerate tapioca, then you will need to mix corn starch or another thickener with the broth before pouring it over the potatoes.

Ingredients:
Carrots
Potatoes
2 tablespoons tapioca pearls (or other thickener of you choice)
½ to 1 cup chicken broth
Chicken pieces w/ skins on (skinless pieces would dry out with this cooking
method)
Turmeric
Paprika
Salt and pepper

Directions:
Peel a few carrots and cut into 1 inch chunks. Place in the bottom of crock pot. Peel potatoes, cut in quarters and place on top of carrots and salt and pepper lightly. Sprinkle on tapioca pearls. Pour on chicken broth. Liberally sprinkle chicken with spices and salt. Place on top of potatoes. Cook on low for 8 to 9 hours. To serve, remove chicken and place on serving platter. Put potatoes and carrots in separate dish.

1 pound lean ground beef
1 pound lean ground pork (you can also add ground veal if you wish)
2 minced onions
3 minced garlic cloves
Approximately 1 cup of gluten-free chicken broth
1 teaspoon gluten-free chicken granules
1 teaspoon gluten-free dry beef bouillon
1 ½ teaspoon paprika
1 Tablespoon dry parsley
1 teaspoon black pepper
1 teaspoon salt
1 ½ mixed fines herbs
¼ teaspoon ground clove

Approximately 4-5 potatoes, boiled or baked, and mashed. Brown the meat with the onions and garlic, add all the other ingredients except the potatoes. Let simmer about one hour and add the potatoes.

Place the corned beef in water to cover with the peppercorns or mixed pickling spices (in supermarkets, these often come packaged with the corned beef). Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally. During the last hour, add the carrots and onions and cover again. During the last 15 minutes, add the cabbage. Transfer meat and vegetables to a platter and brush the vegetables with the melted butter. Serve with boiled parsley potatoes, cooked separately. (The stock can be saved to add to a pot roast or stew instead of other liquid.)

Serves 6, with meat left over for additional meals.

This recipe comes to us from Valerie Wells.

Load the following into a slow cooker in the following order:

1 pound beef cut in strips (or beef for stir fry)
1 tablespoon tapioca pearls (Bascoms small pearl is what I use)
½ cup water
2 to 3 tablespoons Tamari gluten-free soy sauce [i use San J Wheat-Free brand]
1 large white onion sliced
1 green bell pepper sliced
1 red bell pepper sliced
1 yellow or orange bell pepper sliced

Cook on low 8 hours or high for 4 hours. Serve over hot rice or brown rice pasta. [My mom used to make something similar to this. She added whole mushrooms. It was wonderful!]

Ingredients:
1 pound lean ground beef
1 small onion, chopped
2 cloves garlic, minced
1 ribs celery, chopped
1 - 14.5 oz. can diced tomatoes
1 cup short grain brown rice
1 ½ cup water
¼ teaspoon salt

Directions:
Preheat oven to 350F. Brown beef in heavy flame proof Dutch oven. Stir in onions, garlic and celery and sauté for a few minutes. Add remaining ingredients and bring to boil. Cover and move to oven for 45 minutes.

You can probably make this with any kind of rice; just use the amount of water required for the type of rice youre using. Also, if you make it with white rice, reduce the cooking time in the oven to about 30 minutes.

This recipe comes to us from Christine Gilsinger.

Ingredients:
2 pounds of hamburger
1.5 cup chopped up minute rice and potato flakes (enough to make it a workable consistency)
2 eggs
4 oz. can of tomato sauce
2 tablespoons Lea & Perrins Worcestershire Sauce
Gluten-Free Ketchup

Directions:
Preheat oven to 350F. Mix it all up and put it in a meatloaf pan. Coat the top with ketchup and cook for 1.5 to 2 hours (until done).

My best chicken jambalaya, yet. Jambalaya making is an art. In the little town of Gonzales, Louisiana, "Jambalaya Capital of the World" where I grew up, the locals work all their lives to perfect their own jambalaya recipe(s). These recipes are closely guarded family secrets. Theres a cook-off every summer at the "Jambalaya Festival." The winner is crowned Jambalaya King or Queen for the year and is privileged to be the official jambalaya cook for all the towns official functions. Ive been working on my own recipe for about ... well never mind how long!

I hope youll enjoy my latest version of chicken jambalaya. It will likely be my favorite for a while. I love it for its flavor and simplicity. The dark thigh meat browns nicely & enhances the flavor.

The pros cook jamabalaya in a huge iron caldron over an open flame. I cook it on the stove top in a cast iron Dutch oven that holds about 5 quarts (Size 8). This recipe can be doubled in this size pot (My Dutch oven is NOT the camping kind with little legs.)

Ingredients (Serves 4):
1 tablespoon coconut oil
4 boneless, skinless chicken thighs cut in 1 inch chunks (chicken breast meat is too dry)
½onion, chopped
3 ribs celery, chopped
2 cloves garlic, minced
1 cup Asian type short grain brown rice (I use Tsuru Mai.)
1 14.5 oz can diced tomatoes (I use S & W.)
1 cup water
½ teaspoon salt
Black pepper

Directions:
Preheat oven to 350 F. Heat the oil in heavy flame proof Dutch oven. Add chopped chicken & onions. Stir constantly over medium heat until onions are wilted. Stir in celery & garlic. Continue stirring & scraping bottom of pot until vegetables & chicken begin to brown. Stir in rice & stir a minute or two more so that some of the grains become opaque. Add remaining tomatoes & water, salt & pepper. Bring to boil & scrape bottom of pot once more. (The brown stuff stuck to the bottom of the pot is what gives the characteristic flavor to this jambalaya.) Cover tightly & bake in oven for 45 minutes. Allow to sit 10 to 15 minutes before serving.