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DOWNEAST CELIACS™

Salmon Dip from a Calgary Alberta Kitchen

1 - 250 gram package of spreadable cream cheese

2 tins of salmon drained

3 chopped green onions

1 tsp GF Worcestershire sauce

GF pepper to taste

Mix all ingredients together. Serve chilled with GF crackers or chips.


BARB'S BROCCOLI SALAD

1 - 2 Bunches of Broccoli

1 cup shredded cheddar

4 strips well cooked GF bacon (crumbled)

SAUCE:

1 cup Miracle Whip

1/2 cup sugar

2 Tsp. Vinegar

 

ADD:

Raisins or unsalted sunflower seeds (if desired)

Refrigerate overnight for best results before serving 


CHOCOLATE MARSHMALLOW SQUARES

1/2 cup GF peanut butter

1/2 cup of butter

1 package butterscotch chipits

1 package chocolate chipits

Melt  4 first ingredients together, then pour while hot over 1/2 package of miniature marshmallows,

Allow to cool completely and refrigerate.  (8 inch pan) 


Pineapple Pudding Dessert from a Manitoba Kitchen

1 can (19 oz) undrained crushed pineapple

1 pkg light vanilla instant pudding mix (no milk added)

1 cup light Cool Whip

Add the dry pudding mix to the pineapple. Let set for 5 minutes to thicken.

Fold in 1 cup light Cool Whip.

Spoon into 4 serving bowls, let set for about 2 hours.

The dessert can also be put on a gluten-free crumb base in an 8" x 8" pan. It can also be frozen.


 

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