*****Flour Substitution Mixture – Measure out the same amount of this mixture as your recipe calls for in regular flour.
2 1/2 C Rice Flour
1 C Potato Starch
1 C Tapioca Flour
¼ C Corn Starch
¼ C bean flour (or can substitute more of one of the above flours)
2 T Xantham Gum (Binding Agent so that whatever you make doesn’t crumble apart)
Sift everything together in a large mixing bowl. Store mixture in a recloseable plastic bag. Refrigerate until ready to bake. Or if are not using for as week or longer, store in freezer and you do not have to thaw before use.
Monday, February 4, 2008
Rice Krispy Treats
6 cups puffed brown rice or GF rice krispy cereal
10 oz marshmallows
1 T Honey
1-2 T Sun or Soy butter
2-4 T dried fruit (optional – apricot, cherry, cranberries, raisins)
Make just like rice crispy treats – wrap in wax paper and keep refrigerated
10 oz marshmallows
1 T Honey
1-2 T Sun or Soy butter
2-4 T dried fruit (optional – apricot, cherry, cranberries, raisins)
Make just like rice crispy treats – wrap in wax paper and keep refrigerated
Baked Mac and Cheese
2 T Corn starch
1 tsp salt
½ tsp dry mustard
¼ tsp pepper
2 ½ c milk
2 T butter
2 cups (8 oz) cheddar cheese
8 oz (about 1 ¾ cups) wheat free elbow noodles (Come in corn, rice, quinoa) cooked about 7 min. and drained
In Med. Sauce pan combine first 4 ingredients, stir in milk. Add margarine, stirring constantly, bring to a boil over med. High heat and boil 1 min. remove from heat.
Stir in 1 ¾ c cheese until melted. Add elbows. Pour into greased casserole dish. Sprinkle with remaining cheese. (I also like to cover with gluten free bread crumbs, or crumbled bread.
Bake uncovered 25 min. at 375. Serves 4-6. Can also add diced ham in w/ elbows
1 tsp salt
½ tsp dry mustard
¼ tsp pepper
2 ½ c milk
2 T butter
2 cups (8 oz) cheddar cheese
8 oz (about 1 ¾ cups) wheat free elbow noodles (Come in corn, rice, quinoa) cooked about 7 min. and drained
In Med. Sauce pan combine first 4 ingredients, stir in milk. Add margarine, stirring constantly, bring to a boil over med. High heat and boil 1 min. remove from heat.
Stir in 1 ¾ c cheese until melted. Add elbows. Pour into greased casserole dish. Sprinkle with remaining cheese. (I also like to cover with gluten free bread crumbs, or crumbled bread.
Bake uncovered 25 min. at 375. Serves 4-6. Can also add diced ham in w/ elbows
Chicken Cacciatore
2 ½ lbs chicken pieces
1 med. Onion chopped
1 14 os jar spaghetti sauce (prego marinara is really nice, ragu is also wheat free or you could go homemade)
½ tsp. dried basil
Brown chicken pieces over low heat. Cook 10 min. each side. Saute onions until soft. Stir in sauce and basil. Cover and simmer 20 minutes. Serve over rice or rice spaghetti. Serves 4-6.
1 med. Onion chopped
1 14 os jar spaghetti sauce (prego marinara is really nice, ragu is also wheat free or you could go homemade)
½ tsp. dried basil
Brown chicken pieces over low heat. Cook 10 min. each side. Saute onions until soft. Stir in sauce and basil. Cover and simmer 20 minutes. Serve over rice or rice spaghetti. Serves 4-6.
Chicken Casserole
Substitute cream of chicken soup with the following GF recipe to make your standard chicken casserole. Top with crushed potato chips instead of bread crumbs.
Makes 1 can condensed cream soup:
Mix together:
½ c. dry milk or milk substitute
2 T cornstarch
2 tsp. GF Chicken bouillion
¼ tsp onion powder
1/8 tsp garlic powder
¼ tsp basil
¼ tsp thyme
¼ tsp white pepper (I used black)
9 oz cold water
**Add the following if desired: ¼ c chopped celery, chicken, other veggies etc.
Makes 1 can condensed cream soup:
Mix together:
½ c. dry milk or milk substitute
2 T cornstarch
2 tsp. GF Chicken bouillion
¼ tsp onion powder
1/8 tsp garlic powder
¼ tsp basil
¼ tsp thyme
¼ tsp white pepper (I used black)
9 oz cold water
**Add the following if desired: ¼ c chopped celery, chicken, other veggies etc.
Chicken Rice Soup
1 frying chicken, 2 and 1/2 -3 lbs or similar weight of pieces
1 Onion, unpeeled and cut into quarters
2/3 C rice (short grain preffered)
1 med. Onion chopped fine
2 and ½ tsp salt
1 tsp pepper
In large pot , combine freshly washed chicken and onion. Cover with water and cook until very tender, 60-90 min. Remove chicken and onion from broth. You should have approx. 10-11 cups of broth. Add water to equal that amount or continue to simmer broth to reduce to that amount of broth. Remove chicken from bones and return chicken pieces to broth. To broth add remaining ingredients and cook uncovered until rice is tender.
1 Onion, unpeeled and cut into quarters
2/3 C rice (short grain preffered)
1 med. Onion chopped fine
2 and ½ tsp salt
1 tsp pepper
In large pot , combine freshly washed chicken and onion. Cover with water and cook until very tender, 60-90 min. Remove chicken and onion from broth. You should have approx. 10-11 cups of broth. Add water to equal that amount or continue to simmer broth to reduce to that amount of broth. Remove chicken from bones and return chicken pieces to broth. To broth add remaining ingredients and cook uncovered until rice is tender.
Taco Casserole
1 lb ground beef
1 can gluten free enchilada sauce. (can be hard to find – Pace in the jar is gluten free and Kroger Brand , needs to be mild for kids)
1 can kidney beans drained
1 small bag of Tostitos
Brown hamburger meat. Drain and add sauce, beans and warm. Layer in casserole dish with crushed chips finishing with crushed Tostitos on the top. Bake 350 for 40-45 min. Double recipe for a full 9 x 13 pan.
1 can gluten free enchilada sauce. (can be hard to find – Pace in the jar is gluten free and Kroger Brand , needs to be mild for kids)
1 can kidney beans drained
1 small bag of Tostitos
Brown hamburger meat. Drain and add sauce, beans and warm. Layer in casserole dish with crushed chips finishing with crushed Tostitos on the top. Bake 350 for 40-45 min. Double recipe for a full 9 x 13 pan.
Scout Dinners
Make and season hamburger or turkey burger patties and cut up veggies of choice (Potato, carrot, broccoli, squash) wrap up together in tinfoil packets and put on cookie sheet to bake 375 approx. 1 hour or until done. Maybe a little cooking spray and or butter on foil so everything doesn’t stick to the foil.
Fun and Easy.
Fun and Easy.
White Chicken Chili from Amber VonBokern
1 lb boneless skinless chicken breasts cut into cubes
1 T oil
1 med. Onion
1 ½ t garlic powder
1 tsp salt
1 tsp ground cumin
1 tsp oregano
1 can chicken broth
½ tsp black pepper
¼ tsp ground red pepper
1 can chopped green chilis or 1 can mild rotel drained
2 cans northern beans rinsed
1 cup sour cream
½ cup whipping cream
In Large pot brown chicken in oil with onions and garlic powder. Then add all other ingredients except for sour cream and whip cream. Bring to boil and simmer uncovered 30 min. Remove from heat and stir in sour cream and whip cream.
1 T oil
1 med. Onion
1 ½ t garlic powder
1 tsp salt
1 tsp ground cumin
1 tsp oregano
1 can chicken broth
½ tsp black pepper
¼ tsp ground red pepper
1 can chopped green chilis or 1 can mild rotel drained
2 cans northern beans rinsed
1 cup sour cream
½ cup whipping cream
In Large pot brown chicken in oil with onions and garlic powder. Then add all other ingredients except for sour cream and whip cream. Bring to boil and simmer uncovered 30 min. Remove from heat and stir in sour cream and whip cream.
Sour Cream Enchiladas from Betty and Heather Crenshaw
2T minced onion
1 clove garlic crushed
2 T oil
Saute onion and garlic in oil, add flour and blend well
1 T flour (optional, may omit or substitute rice flour for wheat free cooking)
1 Large can diced tomatoes
2 t chili powder
1 t salt
1 t ground cumin
dash black pepper
In a bowl combine remaining ingredients and then add to your onion and garlic mixture
And simmer
Filling: 1 – 8 oz carton of sour cream
4 oz Monterey jack cheese grated
4 oz cheddar cheese grated
garlic and onion powder to taste
**Save some cheese to sprinkle over the top
Dozen Corn tortillas
To make filling/prepare enchiladas:
Combine sour cream cheeses and spices in a large bowl. Dip corn tortillas into sauce mixture of each side to soften. Then fill with heaping T of sour cream mixture. Roll up and put in baking dish. Pour remaining sauce over the top and cover w/remaining cheese. Cover w/foil and bake 350 for 20 min. **also good w/ chicken
1 clove garlic crushed
2 T oil
Saute onion and garlic in oil, add flour and blend well
1 T flour (optional, may omit or substitute rice flour for wheat free cooking)
1 Large can diced tomatoes
2 t chili powder
1 t salt
1 t ground cumin
dash black pepper
In a bowl combine remaining ingredients and then add to your onion and garlic mixture
And simmer
Filling: 1 – 8 oz carton of sour cream
4 oz Monterey jack cheese grated
4 oz cheddar cheese grated
garlic and onion powder to taste
**Save some cheese to sprinkle over the top
Dozen Corn tortillas
To make filling/prepare enchiladas:
Combine sour cream cheeses and spices in a large bowl. Dip corn tortillas into sauce mixture of each side to soften. Then fill with heaping T of sour cream mixture. Roll up and put in baking dish. Pour remaining sauce over the top and cover w/remaining cheese. Cover w/foil and bake 350 for 20 min. **also good w/ chicken
Sunday, February 3, 2008
Carmel Corn (Makes great popcorn balls)
2 bags microwave popcorn popped, unpopped kernels removed, then divided between two bowls.
Caramel
In Sauce Pan combine 1 sick butter, 1 cup brown sugar, 1/3 c Karo or light Karo syrup bring to a boil
Add 1/4 tsp baking soda. Stir approx. 20-30 seconds until caramel mixture turns a light golden brown.
Remove from heat and pour slowly, dividing evenly between the two bowls.
Enjoy!
Caramel
In Sauce Pan combine 1 sick butter, 1 cup brown sugar, 1/3 c Karo or light Karo syrup bring to a boil
Add 1/4 tsp baking soda. Stir approx. 20-30 seconds until caramel mixture turns a light golden brown.
Remove from heat and pour slowly, dividing evenly between the two bowls.
Enjoy!
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