Turkey
by Tim and Marcie Coda

Uncover, wash well and put in cooking bag for the appropriate time stated on the ‘cooking bag’ box!
Or You can use a roasting pan!

Green Bean Casserole
by Tim and Marcie Coda

2-3 Cans of French cut style green beans
2-3 Cans of mushrooms
2-3 onions
1 Can Progresso mushroom soup (DAIRY Products)
Topping
Rice Crackers
1-2 T Melted Butter poured over the top

Saute the onions and butter (or use a non-butter substitute)
Mix beans, mushrooms, and sautéed onions together
Top with rice crackers mixed with butter (or use a non butter substitute)
(finely crushing about 20 crackers for 1Cup for topping, melt butter and pour over top)

Sweet Potato & Apple Casserole
by Tim and Marcie Coda

2 Cans sweet potatoes
4-5 Apples
Brown sugar
Butter or Non-butter substitute

Slice the sweet potatoes and the apples into a GREASED casserole dish.
Layering potatoes & apples – sprinkled with butter and brown sugar in between 1 or 2 layers of the casserole.

Bake 1 hr covered at 350F, then uncover and sprinkle with mini-marshmallows on top and let brown for 5-10 minutes.

Cran-Apple Sauce
by Tim and Marcie Coda

1 lb (12 oz) fresh cranberries, (washed and picked over)
4 C Apples, pared cored and quartered
¾ C Orange juice
¾ C Water
2 C Sugar 3 TBSP cold water
Pinch of salt 1 TBSP unflavored gelatin
1 Stick cinnamon

Cook cranberries and apples in juice and water with the stick of cinnamon and salt. When fruit is soft, remove from heat (remove stick of cinnamon) and add the sugar and gelatin which has been softened in water. May be strained or left as is – Serve chilled!

Mashed Potatoes
by Tim and Marcie Coda

Potatoes
Swanson chicken broth
Butter Substitute
Salt – Garlic Salt

Mash together – serve warm and enjoy!

Great Turkey Gravy
Pour off the fat from your roasting pan. Stir 2 tbsp cornstarch dissolved in a 15 oz can Swanson Chicken Broth into the roasting pan for delicious gravy.

Stuffing
by Amber Lee

1 small onion, chopped
1 stalk celery, chopped
4 cups small torn pieces of toasted gluten-free bread
1/2 cup vegetable broth
1 tsp ground sage
1/2 tsp ground thyme
1/4 tsp garlic powder
1/2 tsp salt
1/8 tsp pepper

1. Sauté onion and celery and in a large pot.
2. Stir in remaining ingredients adding additional water as necessary and heat to warm through.

Pumpkin Bars
By Justine Sheedy

½ C Butter (or applesauce)
1 C brown sugar
1 Egg
½ Pumpkin
1 ½ C GF Flour
1 tsp xanthum gum
1 tsp. Cinnamon
½ tsp. Ginger
½ tsp allspice (optional)
½ tsp. Baking soda
½ C Raisins
½ C Chopped walnuts

Cream together butter and sugar. Add egg, and pumkin, beat well. Blend flour spices and sift into the creamed mixture. Add raisins and nuts, mix well. Spread evenly into a greased 11 x 16 pan. Bake at 350F for 16-18 minutes (until it pulls away from the pan). Spread orange glaze on top. * Cool and cut.

** Orange Glaze: Combine 1 C. powdered sugar with 1 T. orange juice concentrate.

Gluten-Free German Chocolate Cake
(source unknown)

1 Cup butter, softened
2 C sugar
3 whole eggs
1 egg white

5/8 C white rice flour
½ C brown rice flour
1/3 C tapioca starch
1/3 C sweet rice flour
3 T cornstarch
2 T potato starch

¾ C cocoa
2 ½ tsp xanthum gum
1 tsp baking soda
¼ C vegatable oil
½ C water
1 tsp gluten-free vanilla
1 C buttermilk
half package of chocolate chips

GF Chocolate frosting

1. Preheat the oven to 350F.
2. Beat butter and sugar into large bowl with an electric mixer until light and fluffy. Add eggs, and egg white one at a time, beating well after each addition. Stir in chocolate, water, and add remaining ingredients, beat until smooth.
3. Stir in chocolate chips. Pour into cake pan.
4. Cook 30 minutes or until toothpick inserted comes our nearly clean. Cool completely on wire racks.
5. Spread GF Chocolate frosting over top of the cake.

Serves 12

The World’s Best Stuffing
Source Delphi Forum, ‘Bobbie’

Buy a loaf of Ener-G tapioca bread. Rip it up into chunks. Finely chop onion and some mushrooms. Melt too much butter. Sauté the mushrooms and onions in this. When they’re soft, start adding the chunks of bread, stirring them so they absorb the butter. You’ll probably have to add even more butter, making it way Too Much Butter, but who cares? This is stuffing. It’s not supposed to be good for you.

When you’ve got enough nicely butter-soaked bread, it’s time to add the secret ingredients: a bit of salt, a goodly dose of dried thyme and a few hearty whacks of cottage cheese ( about 1 small container). Yes, Cottage cheese. It adds moisture.
Stuff it into the bird if you wish or bake in a casserole dish. Bakes approximately 15 to 25 minutes. Enjoy.

Quinoa Bread
Title of book: The Gluten-Free Gourmet Bakes Bread
Author: Bette Hageman
Page 70
Shared by a member & a great book for recipes.

Cheese Rolls
(Source Unknown)

1 C vegetable oil
1 C milk
1 C water
3 C tapioca starch
3 C shredded Parmesan cheese
5 eggs
1 tsp salt

Mix wet ingredients and bring to a boil. Remove from heat.
Add tapioca starch, mix until liquid is absorbed. Add cheese, eggs and salt. Blend.
Use small ice-cream scoop or spoon in 1 ½ “ balls onto greased cookie sheet.
Bake at 375F for 30 to 40 minutes.

Potato Bread
(source unknown)

Combine and pour into bread machine pan:
3 large eggs
1 tsp. Apple cider vinegar
¼ C vegetable oil
1/3 C daisy sour cream and enough water to total 1 ½ C.

Measure and blend dry ingredients in a separate bowl.

1 C brown rice flour
1/3 C sorghum flour
2/3 C garbanzo/fava flour
½ C potato starch
½ C tapioca flour
1/3 C cornstarch
1 T xanthum gum
3 T Domino light brown sugar
1 ½ tsp salt
1 packet Red Star dry yeast

Add to bread machine baking pan. Carefully seat pan in bread machine. Select basic white bread cycle and light. Start machine. After mixing begins help any unmixed dry ingredients into the dough with a rubber spatula on the sides so you do not interfere with the paddle. Remove pan from the machine at the end of the bake cycle. Invert pan and shake gently to remove bread. Allow to cool upright on a rack before slicing.

Cranberry Sauce
(Source unknown)

2 12 oz bags of fresh or frozen berries
3 C white sugar
1 C toasted pecans, chop coarse
Juice from one lemon

Pre-heat oven to 350° degrees.
Rinse and drain cranberries.
Place cranberries in an oblong, ungreased glass baking dish. Sprinkle sugar on the top. Stir, and cover with foil.
Bake 1 hour and 15 minutes. Stir every 20 minutes.

Cool in the fridge.
Stir in coarsely chopped pecans and fresh lemon juice.

Chill 24 hrs or more.

Optional: add ¼ C or less of Grand Marnier Orange liqueur with the pecans to enhance the flavor.

Banana Bars
From: Marcie Coda, August 2005
GF VERSION
Spray a 9x12 glass pan with cooking spray and preheat the oven to 350’.

Mix together first (It should be creamy!)
½ C butter dairy free butter is an option!
1 ½ C sugar
3 Eggs

Then in a small bowl mix together (Dairy free: substitute Tofutti Sour cream)
1 tsp baking soda
1 C Sour cream

Blend well all ingredients above
Add in:
1 mashed banana
½ tsp Salt
1 ¼ C Orgran Self Rising Flour (any celiac flour Mix will work)

Put cake batter in pan and bake for 25 to 30 minutes until done with toothpick test in center of cake. Let cool on counter and then place in fridge. Frost when completely cooled through out.

FROSTING:
Use Sour Cream Frosting or Cream Cheese Frosting (for dairy-free version substitute Tofutti Products, either cream cheese or sour cream.)

Cream Cheese Frosting
8 oz of Cream cheese (2 packets)
4 T butter
½ tsp vanilla
1 ½ C Powder sugar

Sour Cream Frosting
Marlene Mork

1/4 cup sour cream – Tofutti brand
1/4 cup shortening
1/4 cup butter – Nucoa Margarine
1/2 teaspoons vanilla
2 cups powdered sugar
1. Beat sour cream, shortening and butter together.
2. Add vanilla and sugar. Beat until smooth and creamy.

*If you want to you can sprinkle pecans or walnuts on the frosted cake.

Glazed Ham
by Kathleen Apodaca

Place the ham cut side down on a roaster pan. Bake GF spiral sliced pre-cooked ham at 325 degrees for 30 minutes. Drain off the juices. Slash the exterior ham fat in a crosshatch pattern. Coat with glaze mixture. Return the ham to the oven for another 30 minutes.

Glaze
1 can Crushed Pineapple with juice
1 c Brown Sugar
2 T GF Soy Sauce
2 T Whole Yellow Mustard Seed, ground

Combine the above ingredients in a blender. Puree thoroughly. Warm the mixture in a saucepan until it browns slightly and thickens. Ladle over the ham. This was enough for 2 hams totaling 40#/

Wild Rice Blend Saute with Garbanzos
by Kathleen Apodaca

Cook 3 c of Lundberg Wild Rice Blend in water or broth according to package directions.(Do not overcook)
Saute 1 cup minced red onion, 2 c. sliced mushrooms, 2 c. chopped celery in olive oil.
Combine saute with rice mixture. Add 1 can garbanzo beans. Heat to warm through.


Mashed Potatoes for 50
by Kathleen Apodaca

Wash and peel 20# of potatoes. Quarter the potatoes and hold in salt water, 1t salt/qt of water, until ready to cook.(Just while peeling, longer would cause lose of nutrition)
Fill a 8qt. pressure canner with half of the potatoes. Add 2 c. water. Cover and seal. Heat until pressure gauge chatters for 8 minutes. Cool pan immediately. Uncover and mash the potatoes. Add 1 can Evaporated milk and 1/4# butter to mashed potatoes. Whip with a mixer. Repeat with second half of the potatoes.

Options: use plain yogurt in place of canned milk,
Use sour cream and chopped green onion tops or garlic
Dress the mixture with papricka or bacon bits