| 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.
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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
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| CHOCOLATE MARSHMALLOW SQUARES |
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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)
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| 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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