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"Smores" -- Not all Vacation Bible School theme snacks are easy to duplicate in GFCFSF fachion, but this one was. It's a giant marshmallow dipped about halfway in chocolate icing. The half with icing becomes the bottom half, and the icing is rolled in cookie crumbs. Do that, and you've got a "smore". For the cookie crumbs, I used OrgraN Outback Animals Cookies. I used Wilton's Class Buttercream Chocolate Icing Recipe for the icing. One of our snacks at this year's Boomerang Express were these "smores", originally a giant marshmallow dipped in some sort of milk based chocolate sauce and rolled in graham cracker crumbs.
I always use the Wilton Class Buttercream Icing recipe for my icing:
Wilton Class Buttercream Icing-thick consistency
1 cup solid white vegetable shortening (I use palm oil)
1 tsp flavoring (vanilla, almond or butter)
2 tablespoons water
1 lb (approx 4 cups) pur cane confectioners sugar
1 tablespoon Wilton Meringue Powder
A pinch of salt
Cream shortening, flavoring and water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an addditional minute or so, until creamy.
Thin with water, a tablespoon at a time, until you reach the consistency you desire.
CHOCOLATE BUTTERCREAM Add 3/4 cup cocoa or three 1 oz unsweetened chocolate squares, melted, and an additional 1 to 2 tablespoons of water to the recipe. Mix until well blended.
SALMON FILETS: I love borrowing cookbooks from the library. One of Nigella Lawson's cookbooks contains a recipe for salmon cooked on the stovetop. I don't have the exact recipe. Here's what I recall, though. She mixes sugar and dry mustard as a "rub" for a salmon filet and she cooks it in olive oil in a saute pan on the stovetop. My favorite version is to use Boar's Head honey mustard instead of the dry powdered mustard, rubbing it onto the fillet, as I saute the salmon in olive oil. I sprinkle sugar on the fish as it browns.
ROASTED CHICKEN: I borrow from my fav Paula Deen for roasted chicken. I had always cooked a whole chicken at 350 degrees Fahrenheit until it was done, but Paula Deen cooks her roasted chicken at a higher temperature for part of the cooking time, and then she lowers the temperature for the remainder. I stuff my bird with whatever round fruit I have on hand. An apple sliced. A lemon. An orange. If I have a lemon, I slice it open, squeeze the juice of the lemon over the chicken and stuff the cavity w/ the lemon pieces. Sprinkle the skin with chunky sea salt, and you're good to go. (Paula Deen lifts the skin of her bird and stuffs butter and spices just underneath the skin. That's good, too.) Anyway, now I start my roasted chicken at 425 degrees Fahrenheit for about 45 minutes and reduce the heat to 350 until done (use a cooking thermometer), usually another 30 min to an hour, depending on the size of the bird.
I got this one from a cooking class when I lived in California. I want to try it w/ a mock (fake) soy sauce (see tacanow.org for fake soy sauce recipes).
In a jar w/ a tight fitting lid, combine all dressing ingredients, shake well. In a large non-metal bowl, combine dressing and chicken to coat. Cover, refrigerate one hour.
Add carrots, pea pods, green onions, and radishes to chicken-dressing mixture, toss gently. Line salad bowls with cabbage leaves. Place 1/2 cup shredded chicken mixture. Sprinkle with peanuts or cashews.
To toast sesame seed, spread in skillet, stir over med high heat for 1 - 2 minutes until golden brown.
To blanch pea pods, plunge pea pods into boiling water for 10-15 seconds, then into ice water.
Combine first 7 ingredients in a zip-top heavy duty plastic bag. Add chicken, and marinate for 20 minutes; remove chicken from marinade, reserving marinade. Grill chicken, covered, over medium coals 8-10 minutes on each side, basting twice w/ marinade. Yield: 4 servings
PS from Penny: Baste w/ that marinade at your own risk, particulary toward the end of the grilling time.
This recipe comes from a gal I worked with in Tennessee many years ago. The recipe is quite forgiving, and I have cut the sugar in half, omitted the eggs completely, and I promise that it is delicious with coconut milk to replace the cow's milk.
I'll type the original for you -- just know that modifying it to become gluten and casein free is quite easy and very delish. The topping is optional. (PS: I omit the pecans. My mother makes the topping w/ oats instead of pecans.)
Mix the above ingredients with a hand mixer until smooth.
Top with this mixture:
Bake at 350 degrees for 30 minutes.
I make roast in the crock pot using diluted (organic!) coffee for broth. I salt the chuck roast w/ sea salt and put maybe 2 cups coffee, 2 cups of water, and then I add more water to cover if needed. A tablespoon or two of tomato paste is optional (it's good either way). I cook it on high for a couple of hours and on low for the rest of the day, and I try to start it early, between 7 and 8 am so we can eat it around 6 pm.
You may add pototoes and carrots to the recipe if you like.
Some people add an envelope of Lipton onion soup mix. (I do not like onions.)
If I have a gluten free bouillion cube or broth base, I add that, too. Trader Joes recently had a new broth base.
I sometimes make pot roast in the oven, too, starting it at 350 degrees Fahrenheit for an hour (longer if the roast is big) and then lowering the temp to 225 degrees F until it is fork tender.
If you have browned meat in the freezer, this one is really quick.
1 pound of browned ground meat (beef or turkey)
1 jar of squash baby food
1 jar of carrots baby food
4 small cans of tomato paste
1 large can of corn-free tomato sauce
distilled water to thin to desired consistency
1 tablespoon McCormick's Italian Seasoning
a couple of tablespoons of olive oil
a couple of dashes of balsamic vinegar
a teaspoon of garlic from the jar in the refrigerator
sugar to taste maybe a quarter cup, maybe a little less
dash or two of Frank's Louisiana hot sauce OR
dump everything in, stir it up, and heat. you have to watch it if
it's on high, or the edges will blacken/burn.
Dickie Chong's Teriyaki Chicken Recipe
1 cup wheat free soy sauce or tamari sauce
1/2 cup water (distilled)
3/4 cup brown sugar
1/2 tsp sherry (optional)
2 cloves crushed garlic
1/4 tsp ginger
dash of hot sauce or pinch of red pepper flakes (optional)
Mix ingredients in a saucepan; bring to a boil then simmer 1/2
hour. Cool and use.
Marinate chicken in sauce for several hours. Cover and bake at 350
degrees F for 1 hour
or put the chicken in a crock pot and pour sauce on top. Cook on
high for a couple of hours and on low the remainder of the day (6
hours or so)
This came from a Sunday magazine that accompanies the sunday paper, and I altered it a tad to make it totally GFCF:
Main ingredient: RIBS
Put the ribs in the dish you're going to bake them in.
First, salt and pepper the ribs. You may sprinkle them with GFCF spices (McCormicks) of your choosing. The original recipe calls for paprika and garlic salt. I like ground red pepper or sprinkling them with Frank's Louisiana hot sauce, but you have to be careful or you can overdo the hot sauce.
Then squirt a THICK (THICK!) layer of Frenches yellow mustard over the ribs. Take the back of a spoon and spread the mustard evenly over the ribs.
Pack brown sugar into the mustard.
Bake for an hour to an hour and a half at 350 degrees Fahrenheit. Then turn heat down to around 225 for another 2 to 4 hours, until the ribs fall apart, or are "fork tender".
I spotted this one in the Detroit Free Press food section. Once I added the maple dijon sauce ingredients INTO the burger, and yes, it was tasty! We serve these bunless with the sauce on the side for dipping. The sauce makes an excellent salad dressing, too. I have never grilled these -- I've always cooked them in a little bit of oil on the stovetop in a saute pan.
May 31, 2006
Serves: 4 / Preparation time: 15 minutes / Total time: 30 minutes
Oil for the grill grate
1/4 cup mayonnaise
2 tablespoons real maple syrup
1 tablespoon Dijon mustard
1 1/4 pounds ground turkey breast
1/2 cup chunky applesauce
1/4 cup real bacon bits
1/2 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 hamburger buns, toasted
4 lettuce leaves
4 tomato slices
Preheat the grill for direct heat. Oil the grill grate just before
To make the sauce, in a small bowl combine the mayonnaise, maple syrup and Dijon mustard; set the sauce aside.
To make the burgers, in a medium bowl mix together the turkey, applesauce, bacon bits, poultry seasoning, salt and pepper.
Form the mixture into 4 even patties slightly larger than the buns.
Place the burgers on the hot, oiled grill and cook for 5 to 6 minutes per side or they are cooked through.
Serve hot on toasted buns topped with the maple-Dijon sauce, lettuce and tomato.
From "Sandra Lee Semi-Homemade Grilling", by Sandra Lee (Meredith, $19.95). Tested by Susan Selasky for the Free Press Test Kitchen. 516 calories (45% from fat), 26 grams fat (5 grams sat. fat), 38x grams carbohydrates, 32 grams protein, 906 mg sodium, 117 mg cholesterol, 108 mg calcium, 2 grams fiber.
Home Style Country Sausage
Collector's Issue, "Light and Tasty" magazine, page 7
1 medium tart apple, peeled and shredded
½ cup cooked brown rice
2 tablespoons grated onion (we omit this)
2 garlic cloves, minced (i go light on the garlic)
1½ teaspoons rubbed sage
1 teaspoon salt
½ teaspoon pepper
½ teaspoon dried thyme
1/8 teaspoon cayenne pepper
1/8 teaspoon ground allspice
1 pound lean ground turkey
In a bowl, combine the first 10 ingredients; mix well. Crumble turkey over mixture and mix well. Shape into eight ½ inch thick patties. In a large nonstick skillet coated w/ nonstick cooking
spray, cook patties for 4-6 minutes on each side or until juices run clear.
PENNY'S NOTE: I DO NOT USE A NON-STICK SKILLET, AND I USE CANOLA OR A MIX OF CANOLA AND COCONUT OIL FOR BROWNING/FRYING.
One patty equals 111 calories, 5 g fat (1 g saturated fat), 45 mg cholesterol, 348 mg sodium, 6 g carbohydrate, 1 g fiber, 10 g protein.
½ cup ketchup
2 tablespoons brown sugar
½ teaspoon McCormick's powdered mustard
1 tablespoon balsamic vinegar
2 teaspoons seasoned salt
1½ teaspoons onion powder (I omit this)
¼ teaspoon McCormick's garlic powder
¼ teaspoon ground black pepper
1½ cups Rice Crunch Ems or Corn Crunch Ems Cereal, CRUSHED
1½ pounds ground beef
In a bowl, combine ketchup, brown sugar and ground mustard. Set aside 4 tablespoons to top meat loaf.
To remaining mixture, add balsamic vinegar, salt onion powder, garlic powder and cereal. Let stand at least 5 minutes. Add ground beef and mix well. Bake in 350 degrees Fahrenheit oven for an hour. Spread reserved ketchup mixture over top of meat loaf. Bake 15 minutes longer.
I adapted this from "Tangy Meat Loaf," page 78, "a 'best of the
best' recipes from the Wheat Chex cereal permanent file of all-time
favorites". The name of the cook book is "Best Recipes from the
backs of Boxes, Bottles, Cans, and Jars," by Ceil Dyer.