This recipe comes to us from Jerry Nagy.
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.
Ingredients:
2 cups raw gluten-free macaroni (penne)
4 cups milk
2 cups grated sharp cheddar cheese
Salt & pepper to taste
4 tablespoons cream cheese - cut into small cubes
In a casserole dish with lid layer the ingredients above in the order that they are listed and dont stir. Bake at 350F until done. Dont over bake.
Since I can remember, my mom has been making massive pots of jambalaya. Of course, this is a dietary staple to most native New Orleanians, but my mom’s was always the best around. The warm, mouthwatering flavors still impress me every time. I have slightly altered mom’s recipe along the way, weeding out any ingredients containing gluten or dairy. And since I usually opt to leave out peeled shrimp as well, this dish is free of all of the “Big Eight” most common food allergens (soy, dairy, wheat, nuts, peanuts, eggs, fish, shellfish). For parties, this dish is always a hit, or whenever you’re looking for a big, easy dish to last through the week.
For those of you who can handle dairy, you can sub the 1/3 cup of olive oil with one stick (1/2 cup) of butter. The richer the butt...
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