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A Whole Pile Of gluten-free Recipes

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I got these in a packet of info on Celiac from the Mayo Clinic. Not sure if you have these already. I have more to post later as well.

Bridget :)

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Gluten-Free Diet: gluten-free Recipes: Banana Nut Bread

Ingredients

1 c rice flour

3 eggs

1 c potato starch

1/2 c sugar

1/2 c soy flour

1/2 t salt

3 t gluten-free baking powder

1/2 c corn oil

3 large or 4 small bananas (mashed)

2 T water

1/2 c chopped nuts

Directions

Mix flours, starch and baking powder. Blend together eggs, sugar salt, oil and water. Blend in the mashed bananas. Stir in the dry ingredients. Add the nuts. Pour into an 8 1/2 x 4-inch loaf pan. Bake at 350 degrees for 1 hour.

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Gluten-Free Diet: gluten-free Recipes: Herb Croutons for Stuffing

Ingredients

2 teaspoons rubbed sage

2 teaspoons rosemary

1 teaspoon each of: savory, marjoram and thyme

1 teaspoon onion powder

Directions

Use the " CAROLYN'S BEST WHITE BREAD " recipe, but substitute chicken or turkey broth for the water and add the ingredents from this recipe to the dry ingredients.

Make the bread ahead of time, cut into 1/2 inch cubes and dry cubes (in a low oven, stirring once or twice until dry) before storing. You may store the croutons in the freezer, and thaw before using.

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Gluten-Free Diet: gluten-free Recipes: Our Best Banana Bread

Ingredients

1 stick margarine or butter, softened

3 large or 3 1/2 small very ripe bananas

2 c rice flour (or prepared gluten-free baking mix)

1 c sugar

1 c pecans, finely chopped or ground

2 eggs

2 t gluten-free baking powder

1 t gluten-free vanilla

Directions

In a large bowl, cream butter with sugar. Beat in eggs, vanilla and bananas. In another bowl, stir and mix together flour and baking powder. Combine and beat with banana mixture until dry ingredients are moist. Stir in pecans. Turn batter into 5 x 9-inch loaf pan. Bake at 325 degrees for one hour and 20 minutes or until toothpick comes clean out of center. Do not under bake. Yields one loaf of 10 large slices. Toasts very well with pecans added as finely ground flour.

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Gluten-Free Diet: gluten-free Recipes: Travel Bread

Ingredients

1/2 c potatoes, mashed

3 t gluten-free baking powder

1/4 c margarine or butter

1 t baking soda

1/4 c sugar

1 t cream of tartar

6 eggs, separated

1/2 t salt

2 c brown rice flour + 2 T soya

3/4 c milk

Directions

Heat potatoes. Mash lumps. Cream with butter and sugar. Add egg yolks. Beat well. Sift dry ingredients and alternately add to the mixture with milk. Fold in egg whites, which have been beaten to hold soft peaks. Pour mixture into an 8 x 4-inch greased pan. Bake at 350 degrees for 1 hour.

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Gluten-Free Diet: gluten-free Recipes: Rice Bran Muffins

Ingredients

1/3 c rice bran

1 1/3 c rice mix

1/2 c gluten-free brown sugar

1/4 c margarine or butter

2 eggs

1/4 c gluten-free molasses

1 t soda

1 c buttermilk

Directions

Stir soda into molasses until foamy and light in color; set aside. Cream brown sugar and margarine, beat in eggs and then rice bran. Pour in buttermilk, molasses and soda. Beat in rice mix. Spoon into greased muffin pans filled 1/2 to 3/4 full. Bake 375 degrees for 30 minutes. Makes 12 large muffins.

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Gluten-Free Diet: gluten-free Recipes: Cranberry Bread

Ingredients

2 cups gluten-free flour mix

1 teaspoon salt

5 teaspoons baking powder

2 teaspoons Xanthan gum

6 Tablespoons margarine

1/2 cup sugar

3 eggs, separated

1/2 Tablespoon grated orange rind

3/4 cup orange juice (fresh squeezed)

1 cup cranberries, halved

Directions

Recipe is from Dick’s Swedish relatives, modified to be gluten-free.

Prepare cranberries, orange rind and orange juice. Grease and flour an 8 x85 x 2 1/2 inch glass loaf pan. Preheat oven to 360 degrees. Thoroughly combine flour mix with salt, baking powder, and Xanthan gum. Cream sugar and margarine add egg yolks and mix. Add flour and grated orange rind alternately with orange juice to egg mixture, mixing well after each addition. Fold in cranberries, then fold in beaten egg whites. Bake 50 minutes at 360 degrees.

Evaluation

Excellent. Firm, moist, flavorful, freezes well; somewhat time-consuming to make but very tasty. Tester used a metal loaf pan, which worked fine. For high (Denver) altitude: add approximately 5 minutes to baking time.

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Gluten-Free Diet: gluten-free Recipes: Almond Cake

Ingredients

3 eggs, separated

2/3 c sugar

1/4 c potato starch, sifted

1/2 c orange juice

1/2 t cinnamon

1 3/4 c ground blanched almonds

Directions

Beat the egg yolks and sugar until the mixture is thick and fluffy. Beat in alternately the potato starch and orange juice. Add the almonds and cinnamon; mix well.

In a separate bowl, beat the egg whites until stiff but not dry; fold the beaten egg whites into the yolk mixture.

Grease and dust with potato starch an 8-inch spring-form pan. Preheat oven to 325 degrees. Bake for 35 to 40 minutes. The cake is done when a toothpick inserted into the center, comes out clean. Serve with a fruit salad. Serves 8.

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Gluten-Free Diet: gluten-free Recipes: Almond Torte

Ingredients

6 eggs, separated

1 c sugar, divided

1 1/2 c grated almonds

1 c cold mashed potatoes

Juice and rind of 1 lemon

Directions

Beat the egg yolks until light and lemon-colored. Gradually add 1/2 cup sugar, a small amount at a time; continue beating for approximately 10 minutes. Add the grated almonds, lemon juice, lemon rind and the mashed potatoes. Beat until well blended.

In a separate bowl, beat the egg whites until stiff; gradually add the remaining 1/2 cup of sugar; continue beating until the egg whites are stiff but not dry. Fold the stiffly beaten egg whites into the yolk mixture.

Grease well and dust with potato starch a 10-inch tube pan. Pour the batter into the pan. Bake at 325 degrees for 45 to 60 minutes. Check with a pick for doneness. Serves 10.

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Gluten-Free Diet: gluten-free Recipes: Brown-Edge Lemon Wafers

Ingredients

4 eggs

1/2 c sugar

1 1/4 c potato starch

1 1/2 t grated lemon rind

1/4 t salt

2/3 c corn oil

1/4 c cinnamon sugar

1/2 - 1 t grated lemon rind for topping

Directions

Beat the eggs and sugar at high speed for 3 minutes. Add the potato starch, lemon rind, salt and corn oil. Mix just until well blended.

Drop the dough by the teaspoonful onto lightly oiled cookie sheets. Combine the cinnamon sugar with the grated lemon rind in a small dish. Lightly sprinkle the cookies with the lemon sugar mixture.

Preheat oven to 350 degrees and bake until the edges are golden brown, about 8 to 12 minutes. Remove from the baking sheets and place on wire racks to cool. Makes about 48 cookies.

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Gluten-Free Diet: gluten-free Recipes: Chocolate Crumb Crust

Ingredients

4 c cocoa puffs

1/2 c melted margarine

Directions

Take coca puffs and crush with bottom of glass into crumbs. Combine and press into pie pan. Bake at 400 degrees for 8 minutes. Makes 1 large crust or 2 small 8-inch crusts.

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Gluten-Free Diet: gluten-free Recipes: Chocolate Mousse Pie

Ingredients

1 t unflavored gelatin

1/4 c cocoa

1 T boiling water

1 c whipped topping, well chilled

2 T cold water

1 t gluten-free vanilla

1/2 c white sugar

Directions

Sprinkle gelatin into cold water in a small bowl; let stand one minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Combine sugar and cocoa in small chilled bowl; add Rich's Whip and vanilla. Beat 30 seconds on low speed or until smooth; beat 1 minute on medium speed or until stiff peaks form. Gradually add gelatin mixture; beat until blended. Pour into cooled chocolate crumb crust. Spread with topping, if desired. Chill for 2 hours. Serve.

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Gluten-Free Diet: gluten-free Recipes: Chocolate Roll #2

Ingredients

4 T cocoa

1 c sugar

4 T potato starch

salt

6 eggs

whipped cream

1 t gluten-free vanilla

Directions

Sift cocoa and potato starch together. Separate eggs. Beat the egg yolks. Add vanilla and sugar. Continue beating. Add cocoa and potato starch. Add a few grains of salt to the egg whites and beat until stiff, but not dry. Fold cocoa and yolk mixture into egg whites. Line 10 x 15-inch pan with waxed paper. Grease the paper. Spread dough, eliminating air bubbles. Bake at 350 degrees for 15 minutes. Place on a damp dishtowel. Peel off paper carefully and cool. Spread whipped cream on cake and roll up carefully.

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Gluten-Free Diet: gluten-free Recipes: Divinity

Ingredients

3 c white sugar

2 egg whites, beaten

2/3 c cold water

1 t gluten-free vanilla

1/2 c white corn syrup

1 c black walnuts, chopped

1/2 t salt

Directions

Boil sugar, syrup and water until it forms a hard ball in cold water. Pour over stiffly beaten egg whites a little at a time, beating constantly. Add vanilla. Beat it until it forms peaks. It will appear glossy. Quickly add nuts and drop by teaspoonful onto waxed paper or buttered platter. Candies have to be dropped fast to get nice smooth pieces. Variations: May add almond or mint flavoring; can add food coloring.

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Gluten-Free Diet: gluten-free Recipes: Microwave Brownies

Ingredients

1/2 c margarine

1/4 t baking powder

1 c sugar

3/4 c gluten-free baking mix

2 eggs

1/2 c chopped walnuts (optional)

1 t gluten-free vanilla

1/2 c gluten-free cocoa

Directions

Microwave margarine (in a large glass bowl) on HIGH power for 45 seconds to melt. Add eggs, sugar and vanilla. Beat until creamy. Mix in dry ingredients just until blended.

Spread evenly into 8-inch square baking dish. Microwave on MEDIUM for 8 to 10 minutes until the top appears dry and springs back when lightly touched. Turn dish a half turn about halfway through cooking. Cool and cut into bars.

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Gluten-Free Diet: gluten-free Recipes: Mint Forgotten Cookies

Ingredients

6 oz mint chocolate chips

2 egg whites

1/2 c pecans, finely chopped

3/4 c sugar

4 to 5 drops green food coloring

pinch of salt

Directions

Turn oven to 350 degrees. Beat egg whites until stiff. Fold in sugar and salt. Add chocolate chips and pecans. Cover cookie sheet with aluminum foil, shiny side up. Using small teaspoon, drop cookie batter onto the cookie sheet.

TURN OVEN OFF! Put in oven and forget until the next morning. DO NOT OPEN THE OVEN DOOR UNTIL MORNING! NO PEEKING!

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Gluten-Free Diet: gluten-free Recipes: Moist Brownies

Ingredients

2 c white sugar

dash salt

1 1/4 c gluten-free baking mix

4 eggs

1/4 c potato flour (not starch)

2 t gluten-free vanilla

1/2 c cocoa

1/2 c honey or light corn syrup

2 c margarine or butter-flavored

1 c walnuts

Directions

Melt margarine in a 9 x 12-inch pan in a 350 degree oven. Remove pan from oven. Mix dry ingredients well. Add honey or syrup, vanilla and eggs to the dry ingredients. Mix well but do not over-mix. Add melted margarine and blend well. Pour batter into a well-greased pan. Place pan on top shelf of oven and bake at 375 degrees for 35 to 40 minutes. Let brownies cool. Frost if desired, then cut and refrigerate. After 24 hours in the refrigerator, the moisture spreads evenly throughout the brownie.

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Gluten-Free Diet: gluten-free Recipes: Sinful Chocolate Pie

Ingredients

1 c gluten-free baking mix

1 stick margarine

1 c pecans, chopped

1 8-oz pkg cream cheese

1 c powdered sugar

1 12-oz pkg whipped topping

1 3-oz pkg gluten-free chocolate pudding

3 c milk, divided

grated chocolate

1 3-oz pkg vanilla pudding (or substitute pistachio pudding)

Directions

To make crust, mix flour, margarine and pecans; press into a 9x13-inch pan. Bake 25 minutes at 325 degrees. Let cool. Mix cream cheese, powdered sugar and one cup of the whipped topping. Layer over cooled crust. Mix chocolate pudding with 1 1/2 cup milk, according to the directions on the package. Pour over cream cheese layer. Let stand 20 minutes in refrigerator until set. Mix vanilla (or pistachio) pudding with remaining 1 1/2 cup milk. Pour over the chocolate layer. Let stand 20 minutes in refrigerator. Top with remaining whipped topping and sprinkle with grated chocolate. Refrigerate until ready to serve.

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Gluten-Free Diet: gluten-free Recipes: Upside Down Apple Cake

Ingredients

1/4 c margarine

1/2 c brown sugar

1/2 c white sugar

7 or 8 apples, peeled and cored

Walnuts

Raisins

Juice of 1 lemon

5 eggs, separated

5 T sugar

1 t lemon juice

4 T potato starch, sifted

Directions

To prepare the apples, melt the margarine and the sugars in the bottom of a deep round pan large enough to hold the apples comfortably. Arrange the apples over the sugar. Fill the core openings with walnuts and raisins. Pour the lemon juice over the apples. Preheat oven to 375 degrees. Bake for 30 to 35 minutes, until the apples are tender.

To prepare the batter, in a large mixing bowl beat the egg yolks with the sugar until very light. Add the lemon juice and sifted potato starch. In a clean bowl, with clean beaters, beat the egg whites until stiff but not dry; carefully fold the beaten egg whites into the egg yolk mixture. Pour the batter over the hot apples and bake for an additional 30 minutes or until the cake tests done. Let the cake rest on a cake rack for 10 minutes before turning it out, upside down, onto a large cake plate. Serve cold.

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Gluten-Free Diet: gluten-free Recipes: Pineapple Upside Down Cake

Ingredients

1 T margarine

1/2 c gluten-free brown sugar

4 pineapple slices

4 egg yolks

3/4 c sugar

juice and grated zest from 1/2 lemon

4 egg whites

3/4 c potato starch

1 t gluten-free baking powder

Directions

Melt the margarine and sugar in a 9-inch square-baking pan. Arrange the pineapple slices over the melted sugar. Set aside.

In a large mixing bowl, beat the egg yolks until light. Gradually add the sugar, lemon juice and grated rind; continue beating until creamy. In a clean bowl, with clean beaters, beat the egg whites until stiff but not dry. Gently fold the stiffly beaten egg whites into the egg yolk mixture.

Combine the potato starch and baking powder; fold into the batter. Carefully pour the batter over the fruit. Preheat oven to 350 degrees. Bake for 30 minutes. Invert the cake onto a serving platter and let cool.

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Gluten-Free Diet: gluten-free Recipes: Sponge Cake

Ingredients

9 eggs

1 1/4 c sugar

1 c potato starch

Juice of one orange

Juice of one lemon

Directions

Using 2 large mixing bowls, separate 7 of the 9 eggs. Add the remaining 2 whole eggs to the bowl with the yolks and beat until foamy. Gradually add the sugar; beat until light and lemon-colored. Add the potato starch alternately with the juices. With an electric mixer, beat the egg whites until stiff and dry. Carefully fold the yolk mixture into the stiffly beaten egg whites. Pour into an ungreased 10-inch tube pan. Preheat oven to 325 degrees and bake for 1 hour and 10 minutes. Invert and cool for at least 1 hour. Serves 10 or more.

Variation:

Banana-Nut Cake: Omit the orange juice. Increase the lemon juice to the juice of two lemons. Add 2 ripe bananas, mashed, along with 1/2 c chopped nuts.

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Gluten-Free Diet: gluten-free Recipes: Jelly Roll

Ingredients

3 eggs, separated

1 whole egg

3/4 c sugar

2 t lemon juice

grated rind of 1/2 lemon

1/4 c plus 1 T potato starch

dash of salt

confectioner's sugar

Directions

Beat the 3 egg yolks with the whole egg until light. Gradually add the sugar, lemon juice and lemon rind; continue beating for two minutes. Sift the potato starch; gradually stir it into the egg yolk mixture.

In a separate bowl, beat the egg whites with the salt until stiff but not dry; gently fold the eggs into the egg yolk mixture.

Line a greased jellyroll pan with waxed paper; grease the wax paper. Distribute the batter evenly in the pan. Preheat oven to 350 degrees and bake for 35 minutes or until the cake springs back when lightly touched.

Turn out the cake onto a towel that has been dusted with Confectioner's sugar. Remove waxed paper. Roll up the cake together with the towel. When cool, unroll, spread with one o more cups of the filling of your choice, and re-roll.

Serves 6 to 8.

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Gluten-Free Diet: gluten-free Recipes: Easy Mint PattiesIngredients

1/4 c light corn syrup

1 t gluten-free peppermint extract

1/4 c butter, softened

1 to 2 drops desired vegetable food

4 3/4 c sifted powdered sugar (about 1 pound)

coloring

Directions

Combine light corn syrup, softened butter and Peppermint extract. Add sugar, about 1 cup at a time, stirring until well combined. Stir desired food coloring into mixture. Shape candy mixture into 1-inch balls. Place the balls 2-inches apart on a baking sheet lined with waxed paper. Gently flatten each ball with the tines of a fork. Let candy stand at room temperature about 3 hours or until dry. Store tightly covered in the refrigerator. Makes about 56 pieces.

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Gluten-Free Diet: gluten-free Recipes: Baked Pineapple

Ingredients

1 #2 can crushed pineapple

2 T cornstarch

2 eggs, beaten

1/2 c sugar (or 1 c to taste)

1/2 c water

cinnamon to taste

Directions

Preheat oven to 375 degrees. Grease an 8 x 8-inch pan with butter. Beat eggs until well mixed. Add water and pineapple and stir. Mix cornstarch and sugar together well and stir into pineapple mixture until well blended. Pour into greased dish and sprinkle with cinnamon. Bake for 25 to 30 minutes. Serve warm or at room temperature. Store in refrigerator.

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Gluten-Free Diet: gluten-free Recipes: Fried Apples

Ingredients

4 c apples, washed cored and sliced

1/3 c lemon juice

1 t cinnamon

1/4 t nutmeg

1/2 c apple juice, cider or water (or slightly more)

1/4 c gluten-free brown sugar or honey or to taste

1 T butter or margarine, melted

Directions

Use tart or sweet apples or some of both, as you prefer. Prepare the apples, dipping each slice in lemon juice to prevent discoloration. Place apples in skillet, or large covered pan and sprinkle with cinnamon, nutmeg and remaining lemon juice mixed with sugar or honey, and stir gently. Add just enough apple juice, cider or water to cover bottom of pan, Turn heat on low, cover and cook, stirring gently every five minutes. Cook until done but not mushy.

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Gluten-Free Diet: gluten-free Recipes: Fried Green Tomatoes

Ingredients

2 medium-sized green tomatoes sliced 1/4 inch thick

1/4 c gluten-free cornmeal

1/4 c Parmesan cheese, grated

3/4 t garlic salt

2 T gluten-free baking mix

1/8 t pepper

1/2 t oregano, crushed leaves

1/4 c corn oil

1 egg, beaten

Directions

Sprinkle tomato slices with salt and allow to drain on paper towels for 30 to 60 minutes. Meanwhile, combine cornmeal, cheese, baking mix, garlic salt, oregano and pepper on a shallow plate. Dip each tomato slice in the beaten egg, then in cornmeal mixture. In a medium skillet, heat oil on medium high. Fry tomato slices for two minutes per side or until golden brown. Drain on a paper towel-covered wire rack. Serve while hot.

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Gluten-Free Diet: gluten-free Recipes: Grated Carrots

Ingredients

1 1/2 c grated carrots (3 med)

1 T rice wine vinegar

1 t sugar

salt and fresh ground pepper

Directions

Peel and grate carrots. Toss with vinegar and sugar; add salt and pepper to taste. Let marinate for 15 to 30 minutes and serve with meal.

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Gluten-Free Diet: gluten-free Recipes: Quick and Easy Potato SaladIngredients

24-oz frozen gluten-free hash browns

2 T chopped fresh parsley

6 slices cooked bacon, crumbled

2 T cider vinegar

1/3 c corn oil

1/2 t salt

3 T water

1/4 t pepper

1 T lemon juice

1/4 t paprika

2 T minced onion

Directions

Place hash browns in 2-quart glass casserole dish; cover and microwave 14 to 18 minutes on HIGH power or until tender. Stir every 4 minutes. Sprinkle with bacon. Combine remaining ingredients, except paprika, and pour over warm potatoes. Mix and sprinkle with paprika. Garnish with parsley sprigs. Serve hot.

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Gluten-Free Diet: gluten-free Recipes: Spiced Cranberries

Ingredients

12 oz fresh cranberries, about 3 1/4 cups

5 allspice, whole

1 cup water

2 to 3 cinnamon sticks

5 cloves, left whole

1 1/2 cup sugar

Directions

Wash and drain cranberries. Remove stems and any soft or shriveled berries. In a 3 1/2-quart saucepan cook cranberries, water and seasonings for 10 minutes (or until cranberries burst). Remove from heat and stir in sugar. Cook again another 5 minutes. Cool and refrigerate. Serve cold. Makes about one quart.

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Gluten-Free Diet: gluten-free Recipes: Stay Crisp Slaw

Ingredients

8 c cabbage, sliced fine

1 green pepper, cut in small pieces

2 carrots, grated

1/2 c onion, chopped

1 envelope unflavored gelatin, softened in 1/4 c water.

2 t celery seed

2/3 c apple cider vinegar

1 t salt

2/3 c sugar

1/4 t black pepper

2/3 c corn oil

Directions

Mix together cabbage, green pepper, carrots, and onion. Sprinkle with 1/2 cup water, put in refrigerator to crisp.

Combine vinegar, sugar, salt, celery seed and pepper in 1-quart glass measure. Heat in the microwave for 2 - 3 1/2 minutes or until it begins to boil. Add the softened gelatin and stir well. Set aside to cool. When it begins to jell, beat in the oil. Drain water off the vegetables and add the dressing. Keeps in the refrigerator for several days.

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Gluten-Free Diet: gluten-free Recipes: Taco SaladIngredients

1 1/2 lb ground beef, browned and drained

1 16-oz can red kidney beans, rinsed and drained

1 head lettuce, shredded

1 lb cheddar cheese, grated

4 tomatoes, diced

4 to 6-oz gluten-free Russian dressing

1 10-oz bag gluten-free corn chips, crushed

Directions

Mix together beef and beans; chill 3 hours or overnight. Place in large bowl and top with lettuce, cheese and tomato. Before serving, add corn chips. Toss. Add dressing. Toss and serve.

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Gluten-Free Diet: gluten-free Recipes: Cranberry RelishIngredients

1 12 to 16 oz package whole cranberries, fresh or frozen

1 cup sugar

1 whole orange, washed and quartered with stem ends removed

Directions

Sort through the cranberries to remove any shriveled ones. Grind altogether in the food processor with metal blade until medium fine. Refrigerate several hours before serving. Note: If a cooked version is preferred over the raw version, simply cook on high until it begins to bubble, then reduce heat to simmer and cook for 12 to 15 minutes. The cooked version becomes thickened and jellied.

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Gluten-Free Diet: gluten-free Recipes: BambinosIngredients

1 6-oz can gluten-free tomato paste

1/4 lb cheese [mozzarella]

1/4 t garlic powder

1/8 lb cooked hamburger

1/4 t oregano

quarter toasted pieces of bread

Directions

Heat oven to 400 degrees. Cut cheese and meat into tiny cubes. Combine with tomato paste and seasonings and spread a teaspoonful on each square of bread. Bake for 3 to 5 minutes.

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Gluten-Free Diet: gluten-free Recipes: Chocolate MacaroonsIngredients

4 oz flaked Coconut

1 can sweetened condensed milk

2 t gluten-free vanilla

4 squares unsweetened chocolate melted

Directions

Combine all ingredients in a bowl and mix well. Drop from teaspoon one inch apart on well greased baking sheet. Bake at 350 degrees for 10 to 12 minutes. Remove from baking sheet at once.

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Gluten-Free Diet: gluten-free Recipes: Deviled EggsIngredients

6 eggs, hard-cooked

salt and pepper to taste

1/4 c gluten-free mayonnaise

1/4 t dill weed, dried

1/2 t dry mustard

pimento strips - garnish

Directions

Halve 6 hard-cooked eggs lengthwise, remove yolks. Mash yolks; mix with mayonnaise and remainder of ingredients. Mix well. If too dry, add a bit more mayonnaise. Refill egg whites, using pastry tube if desired. Trim with thin pimento strips (optional).

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Gluten-Free Diet: gluten-free Recipes: Fudge SupremeIngredients

4 1/2 c sugar

3 bars chocolate

2 cans evaporated milk

1 pt gluten-free marshmallow creme

2 T butter

2 c nuts, chopped

2 pkgs chocolate bits

Directions

Boil sugar, milk and butter for 6 minutes. Remove from stove and add chocolate bits, German chocolate marshmallow creme and nuts. Stir until chocolate melts. Pour into 2 ungreased 9 x 13-inch pans. Cool, cut and serve.

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Gluten-Free Diet: gluten-free Recipes: Pizza-Flavored PopcornIngredients

12 c freshly popped popcorn

1/2 t crumbled leaf basil

1/4 to 1/ 2 c butter

1/8 t red pepper flakes

1/2 t crumbled leaf oregano

2 T grated Parmesan cheese

1/2 t garlic salt

Directions

Melt butter. Stir in seasonings and heat one minute. Put popcorn in a large bowl. Pour butter over popcorn and sprinkle with Parmesan cheese; toss to coat. Package in a plastic bag.

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Gluten-Free Diet: gluten-free Recipes: Rice Flour Wafers

Ingredients

1/4 c butter or margarine (unsalted)

1 egg, beaten

1/4 c white sugar

grated rind of 1 lemon

3/4 c sifted rice flour

Directions

Cream butter and sugar. Beat in egg and lemon rind. Stir in flour with wooden spoon; blend well. Let stand for 3 to 4 minutes; then blend again.

Roll dough thinly on rice floured surface. Cut dough into squares or use cookie cutters. Bake on non-greased baking sheet 6 to 8 minutes at 350 degrees. Cool on wire rack. Watch baking after 4 minutes so as not to brown or burn.

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Gluten-Free Diet: gluten-free Recipes: Rice Marshmallow Bars

Ingredients

5 c gluten-free rice crispy cereal

1/2 c butter or margarine

1 pkg (10 oz) large gluten-free marshmallows or 4 c gluten-free miniature marshmallows

Directions

Place butter in 3-quart casserole dish. Place in microwave oven and melt 1 minute. Add marshmallows, cover and cook 2 1/2 to 3 minutes. Remove from oven and stir until butter is melted and marshmallows are well blended. Add cereal and stir until well coated. Press warm mixture evenly and firmly into a lightly buttered 8 x 12-inch pan. Cut into squares when cool. Makes 24 squares. Variations: Chocolate dot; after cereal has been stirred into marshmallow mixture, quickly stir in one 6-oz package semi-sweet chocolate pieces.

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Gluten-Free Diet: gluten-free Recipes: Sesame Seed Crackers

Ingredients

2 c brown rice flour

11/8 t salt

1/3 c soy flour

3 t sugar

1/3 c sesame seeds,

3/4 c water

pinch of xanthan gum

1/3 c rice bran (brown, unpolished)

Directions

Mix gently and roll very thin. Sprinkle additional bran on the board before rolling out if desired. Cut with a pizza cutter into 1 1/2-inch crackers. Lift with a pancake turner and put on cookie sheet. Prick and bake at 375 degrees until toasty brown, about 12 minutes. Turn off oven and put crackers back in the oven and let them dry out slowly. (In a gas oven with a pilot light, check for crispiness after about 30 minutes.) Store in a tight container or freeze.

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Gluten-Free Diet: gluten-free Recipes: Sunflower Soda Crackers

Ingredients

3/4 c white rice flour

1/4 t gluten-free baking powder

1/4 c milo flour

1/4 c butter, cold

1 c small curd cottage cheese

1/4 c shelled sunflower seeds

pinch of xanthan gum

1/4 t salt

Directions

In a food processor, mix the rice, milo flour, sunflower seeds, salt and soda until sunflower seeds are finely chopped. Cut butter into several pieces and add to the dry mixture. Add the small curd cottage cheese. Process until combined, but do not over process. The small bits of butter and cottage cheese create flaky layers during baking. Roll into a log shape and refrigerate for 30 minutes. Divide dough into fourths. Roll into logs about 3/4-inch in diameter. Slice off rounds about 3/8-inch thick and place on a cookie sheet. Using slightly wet hands, shape to make flat rounds, prick with a fork, top with some salt or other seasoning. Bake 325 degrees for 15 to 20 minutes until lightly browned on the edges. After all of the crackers are baked, turn off the oven and let them dry out slowly for a half hour or so. Cool. Store in a tight container or freeze.

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Gluten-Free Diet: gluten-free Recipes: Traveler's Cereal Snack

Ingredients

4 c gluten-free crispy corn puff cereal

3 T honey

1 c Spanish peanuts

3/4 t cinnamon, ground

1 c raisins

1/2 t salt

1 c banana chips, dried

1 c flaked coconut

3 T margarine

Directions

Heat oven to 325 degrees. Mix cereal, peanuts, raisins and banana chips in 10 x 15-inch (or so) non-greased pan. Heat margarine and honey in a 1-quart saucepan over low heat, until margarine is melted. Stir in cinnamon and salt. Pour over cereal mixture, tossing until evenly coated.

Bake 15 minutes, stirring once. Stir in coconut, let stand 5 minutes, and loosen from pan. Sprinkle with additional salt if desired.

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Bridget--Wow! a LOT of great ideas there. Thanks for posting all of that, I'm always looking for new recipes.

Where are you in Jersey? I'm in Woodbridge.

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thanks for the recipes--can't decide on banana bread or best banana bread! :P

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