Macaroni Pizza Casserole J Killam 1 box GF Macaroni ½ lb. ground beef 1 chopped onion 3 cloves of minced garlic 1 green peeper chopped and divided 2c sliced fresh mushrooms divided 1 can of GF tomato spaghetti sauce 1 tsp each salt & oregano 2 eggs beaten ¼ c grated Parmesan Cheese 1 pkg sliced mozzarella or grated cheese 1 small tomato sliced 8 pitted black olives (opt.) sliced Method: Cook macaroni. In large skillet brown meat with onion, garlic, ½ ground pepper, 1 ½ c mushrooms, drain off fat. Stir in spaghetti sauce, salt & oregano. Simmer 5 min. Combine eggs (beaten), Parmesan Cheese, macaroni. Cover bottom of greased 9 x 13 baking dish with macaroni mixture. Spoon meat mixture evenly over macaroni; top with mozzarella plus remaining gr. Pepper, mushrooms, tomato and olives. Bake 350° F for 20 min. and let stand 10 min. before serving. Makes 8 servings. __________________________ SECOND PRIZE MAIN MEAL Chicken Broccoli Casserole C Fraser 1 bunch fresh or frozen broccoli 5 – 6 chicken breasts cooked, cut up in small pieces 1 can GF cream of chicken or cream of mushroomsoup. 1 cup mayonnaise 1 tsp GF curry power 1 cup shredded cheese 2-3 slices of GF bread cut in small cubes 2 tbsp melted butter Method: Cook broccoli, drain and arrange in greased baking dish. Cook chicken pieces next. Combine soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Sprinkle with cheese. Place bread cubes on top. __________________________________ FIRST PRIZE DESERT RASPBERRY ICEBOX DESSERT J Carlisle Base: 1 cup chopped pecans and/or walnuts 1 cup rice flour ½cup butter or margarine Blend together and press into a 9” x 13” pan. Bake at 350° F for 25 minutes. Cool. Cream Layer: I pkg. (3 oz-90 g) GF instant vanilla pudding 1 1/2 cups (375 ml) cold milk 1 pkg. (8 oz-250 g) cream cheese, softened In a bowl, beat the milk and pudding on low speed for 2 minutes. In another bowl, beat cream cheese until smooth. Gradually add pudding. Spread over base. Jellied Topping: 2 pkg. (3 oz-90 g each) GF raspberry gelatin 2 cups (500 ml) boiling water 3 cups (750 ml) fresh or frozen raspberries In a bowl, combine the gelatin and boiling water. Stir until gelatin is dissolved. Fold in the raspberries. Refrigerate until syrupy - this may be only a few minutes if using frozen berries. Spoon gelatin mixture over top of the cream filling. Chill until set.. Refrigerate leftovers. Alternate base: 2 cups (500 ml) GF graham cracker crumbs ¼ cup (60 ml) packed brown sugar ½ cup (125 ml) butter or margarine, melted Combine cracker crumbs, brown sugar and butter. Press into a greased 9° x 13° greased pan. Do not bake. __________________ SECONDPRIZEFORDESERT Sugar Pie N Gauvin Base: Gluten Free Muffin Mix Filling: 1 can sweetened condensed milk 8 oz cream cheese 1 container of GF cool whip Topping: 1 c fried coconut GF caramel Directions: When muffins are cooked, break apart in bowl with ½ cup of butter. This is your base. Beat cream cheese, sweetened condensed milk and cool whip, place onto base. Fry coconut and table spoon of butter. Cool. Place coconut onto the sugar pie, drizzle caramel all over pie. Freeze (1hour). Always keep in freezer. ___________________________
Macaroni & Cheese Recipe
By: A. Ross
This recipe serves 4.I use corn macaroni, brand name Mrs. Leeper’s , (GF), available at the Superstore.
1 cup GF Macaroni
2 qts. boiling water
1 tbsp. Salt ( to cook macaroni )
3 tbsp. Margarine
3 tbsp. Gluten free flour
¼ tsp. Dry mustard
¾ tsp. Salt ( in casserole )
Dash of pepper
2 cups hot milk
1 tbsp. Chopped onion
2 cups grated cheddar (I use old cheddar)
½ cup bread crumbs (gluten free)
Cook macaroni in boiling salted water until tender.Drain and rinse.Blend margarine andflour in saucepan.Let bubble 3 minutes.Add seasonings, hot milk and onion.Add grated cheese. Stir until melted.Mix sauce and macaroni, turn into well oiled 1 ½ -quart casserole.Top with crumbs.Bake at 400 Fahrenheit till brown, approximately 20 minutes.
This recipe from McClureUnitedChurch, Winnipeg, Manitoba
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Gluten Free Strawberry Trifle By: C. Evers 1 gluten free Vanilla Cake 2 packages of Jello Vanilla Pudding 1 Package of Cool Whip 1 Large package of Strawberries Cook Cake and let it cool Make pudding with 3 Cups of milk (Not 4) and set aside. Puree all the Strawberries and set aside (I put in a little sugar to sweeten them up, since they are not so great this time of year) Break up pieces of the cake in the bottom of a bowl. Pour half of the Vanilla Pudding over the cake. Scoop half the Cool Whip over Pudding and top with Strawberries. Then repeat with one layer of Cake, Pudding, Cool Whip and Strawberries. _____________________________ GLUTEN FREE MEATBALLS
1 1/2 cups brown sugar 1 cup ketchup : cup water ¾Tbsp. cornstarch : cup vinegar 2 lb. hamburger 1 Tbsp. dry mustard Make hamburger into small balls. Put in large casserole dish. Pour sauce over Meat. Cook in oven, uncovered, for about 1 : hours. Stir twice during cooking. __________________________ Chocolate Squares By: J. Butland
½ C butter (1/4 C for GF Recipe)
5 tbsp wh sugar (2 for GF recipe)
1 egg
1 tsp vanilla
5 tbsp coco
Heat above ingredients to dissolve sugar and
add
1C Coconut
1 % C Graham Crumbs or GF Cookie
Crumbs. Spread in 8 x 8 pan & cool
¼ C butter
1C icing Sugar
2 tbsp milk
2 tbsp Custard Powder
Spread on cooled bottom and let cool
Top with 1 tbsp marg. and 2 unsweetened chocolate squares (May need more)
__________________________________ LASAGNA Sauce: 2 medium onions (fry first) 1 lb. hamburger (put in after onions are cooked) Once hamburger is cooked add: 1 can drained mushrooms (optional) 3 tins tomato sauce (medium size) Oregano and garlic to taste Simmer 10 minutes 1 egg beaten then add cottage cheese (fill small bowl to rim) Add to lasagna dish: -thin layer of sauce -Lasagna noodles C Rizopia gluten free (these are oven ready) -Sauce -All egg and cottage cheese mixture -Lasagna noodles -Sauce -Mozzarella cheese to cover top of dish Bake at 350 degrees for 30 minutes covered then uncover for 15 more minutes. Enjoy! _______________________________ TACO SALAD By:V. Goguen
1 lb lean hamburg
1/2 onion
1 pkg GF taco season mix
1 tomato
1 Boston lettuce
1 large bag of corn taco/nacho chips
1 bottle of Catalina dressing
Dice onion, cook with hamburg.
at the end of cooking, add Taco Season and let cool.
Dice tomato and lettuce.
Crush Taco/Nacho chips in small pieces.
30 minutes before serving, mix together hamburg, lettuce, Taco/Nacho chips, Catalina dressing in a bowl. Let sit before serving.
___________________________________ FIESTA CASSEROLE By: L. Cail Ingredients: 1 cup brown rice 1 cup rice pasta 1 onion 1 green pepper 1 lb ground beef, optional 2 cans Campbell Fiesta tomato soup ½ can water cook enough rice and pasta to have 1 cup each. Chop onion and green pepper. Parboil 15 minutes. Fry meat until no longer pink. Place everything in oven proof casserole along with 2 cans tomato soup and ½ can water. Stir together and bake for 1 hour at 350 degrees. Makes 4 servings. _______________________________ CHIC PEA COOKIES By: B. Morrisey Ingrdeints: Cream: ½ cup margarine 1 cup brown sugar 1 beaten egg 1 cup mashed carrots 1 tsp vanilla ½ cup crushed pineapples ¼ cup raisins Dry Ingredients: 2 ¼ cup flour mix (below) 2 tsp baking powder ½ tsp salt ½ tsp gum Flour Mix: 4 cups rice flour 2/3 cup chic pea flour 1 1/3 cup potato starch 2/3 cup tapioca flour Drop on cookie sheet and bake at 375 degrees for 15 minutes _____________________________ DAVID’S FRUIT MUFFINS By: D. Thibodeau Ingredients: 1 cup sugar ¼ cup butter 3 eggs 3 bananas add: Paneriso Mix (1 envelope) 1 tsp GF baking soda ¼ tsp salt ½ cup walnuts (or as topping) 1 tsp cinnamon 1 cup of blueberries, strawberries & raspberries combined bake at 385 degrees for 25 minutes (regular size) 20 minutes ( small size) ___________________________ PAELLA By: D. Richard
Ingredients: ½ lb. shrimps, cleaned 2 cloves garlic (crushed) 2 tbsp butter 1 tbsp cornstarch 1 ¼ cup chicken broth 1 can (14 ½ oz) stewed tomatoes with liquid 1 10 oz pkg frozen peas thawed or 1 can ¼ tsp cayenne pepper 1 ½ cup minute rice (dry) 1/8 tsp saffron (optional) Saute shrimps in garlic butter for 2 minutes until pink. Stir in cornstarch for 1 minute Add broth, tomatoes, peas and cayenne pepper. Bring to a full boil. Stir in rice and saffron. Cover, remove from heat and let stand for 5 minutes. Fluff with a fork. Serves 4. _______________________________________ SPANISH RICE By: J. Jaillet Ingredients: 2 tsp olive oil 1 onion, chopped 2 cloves garlic, minced 1 cup long grain rice 1 ½ cups water 1 cup chopped tomatoes (or sauce) ½ cup green peppers ¾ lb hamburg 1 ½ tsp salt 2 tsp chili powder 1 tsp paprika Cook first 4 ingredients for 5 minutes. Add rest of ingredients, bring to a boil then turn to very low and simmer for 30 minutes. ___________________________ LASAGNA By: B. Myers
Ingredients: Lasagna noodles (Rizopia) 1 lb hamburg 3 tins tomato sauce (more if desired) cottage cheese 1 egg Mozerella cheese slices Oregano & pepper (to taste) 1 can mushrooms (if desired) 1 small cut up onion Cook hamburg. Once cooked add tomato sauce and simmer for 15 minutes. Grease pan. Cover bottom of pan with small amount of sauce. Put one layer of noodles next. Add layer of sauce. Beat egg with fork in bowl. Fill cereal bowl with cottage cheese & egg. Add cottage cheese mixture to dish. Cover with tomato sauce. Finally put cheese slices on top. Bake for 30 minutes (covered) at 350 degrees, then remove cover and continue to bake for amother 15 minutes.Enjoy. Note: When using GF noodles I find using more sauce is better. _________________________________________ EASY CHILI By: J. McKillop
Ingredients: 1 lb ground beef 1/3 cup milk 1 medium onion, chopped ½ cup of each, red pepper, green pepper and celery 1 8 oz can gluten free tomato sauce 1 tbsp chili powder 1 16oz can kidney beans Cook ground beef, drain off excess liquid and fat. Add kidney beans, chili powder and tomato sauce. Add celery, red and green peppers and onions. Simmer for about 1 hour. Note: If you are allergic to milk or are lactose intolerant just omit the milk. _________________________________ RED LENTIL WINTER WARMER By: A. Martin
Ingredients: 1 cup red lentils 1 red onion diced 1 parsnip diced 2 large carrots diced 5 cups vegetable stock 2 tsp paprika Add all ingredients to pot and boil for 10 minutes. Reduce heat, cover and let simmer for 20 minutes. Let cool and puree in blender until smooth. __________________________
