Cook first 5 ingredients together. Cook noodles until soft, (drain). In a 9 x 13 dish, put a little of the spaghetti sauce on the bottom. Keep some sauce for the top of the lasagna. Mix remaining spaghetti sauce with hamburg mixture. Place a layer of noodles in dish. Addhamburg mixture sauce (that was set aside) on the noodles. Spread cheese all over. Cook at 350 degrees for ½ hour.
2ND MAIN COURSE
By: Verna Goguen
1 lb lean hamburg
1 pkg GF taco season mix
1 Boston lettuce
1lge bag of corn taco chips
1 bottle of GF Catalina dressing
Dice onion, cook with hamburg, at the end of cooking the hamburg, add taco season and let cool. Dice tomato and lettuce. Crush taco chips in small pieces. 30 minutes before serving, mix together hamburg, lettuce, taco chips, Catalina dressing in a bowl. Let sit before serving.
PADDY’S GREEN DREAM (GF)
BY: JUDY CARLISLE
1 cup chopped pecans and/or walnuts
1 cup rice flour
½ cup butter or margarine
Blend together and press in 9” X 13” pan. Bake at 350° F for 25 minutes.
1 8oz. pkg. cream cheese
1 cup GF icing sugar
1 cup cool whip
Cream cheese and sugar. Fold in cool whip. Spread over base.
1 pkg. Jello instant pudding (regular or fat-free) – Vanilla
2 ½ cups milk
Mix dry puddings together. Add milk and stir. Let stand 10 – 15 minutes. Spread over cream cheese mixture.
·1 cup Cool Whip
Refrigerate overnight. This allows the flavour and texture to improve. For a chocolate version, use 1 chocolate and 1 vanilla instant pudding.
*This same baked base can also be used to make any unbaked cheesecake or squares.
By: Joy Mc Laughlan
1 (19oz.) can of crushed pineapple ( do not drain)
2 pkgs. Jello Pistachio Instant Pudding
½ bag mini marshmallows (250 g bag)
1 lg. Cool Whip
Mix pineapple, puddings and marshmallows. Fold in cool whip. Chill.
Can add pecans. Also works good on crumb base for squares.
By: Judy Killam
1 can mandarin oranges
1 (19 oz.) can pineapple tidbits
Drain and save juice
1 large tub of cool whip
1 cup of cooked GF macaroni drained & cooled.
2 eggs beaten
2 Tbsp rice flour
¾ cup sweetener
½ tsp. salt
juice of fruit
Cook in double boiler, Wisk until thickened. Do this the night before. When sauce is cool mix in macaroni and cover and put in fridge. Before serving add the fruit also some cherries & nuts. Refrigerate until needed.
Bean Salad By: Judy B
In a bottle put:
¾ cup sugar
½ cup white vinegar
¼ cup canola oil
1 tsp salt
Cover and shake well. Pour over vegetables which should be in large bowl:
½ cup chopped onion
½ cup red pepper
1 tin GF chic peas drained and rinsed
1 tin GF green beans drained and rinsed
1 tin GF corn niblets drained and rinsed
1 tin GF black beans drained and rinsed
Combine vegetables & dressing a bit, and store in fridge overnight. Stir lightly in the morning. Serve cold. (Use a slotted spoon to fill “Tostito Scoops”).
Gum Drop Cake By: Bonnie S.
Mix 1 at a time:
1 ¼ cup shortening
1 ½ cup of sugar
1 (19oz) crushed pineapple
1 tsp vanilla
2 ½ cup flour
1 tsp salt
3 tsp GF baking powder
Mix into flour mixture
1 cup of gumdrops
1 ½ cup red cherries
1 ½ cup green cherries
Grease 2 loaf pans and line with wax paper. Bake at 300° F for 2 hours. Let sit in pan for 15 minutes, then remove wax paper and let cool on rack.
Lemon Whipped Cream Squares
By: Ann Tait
Short bread bottom
½ tsp GF baking powder
1 ½ cup GF flour mixture
2/3 cup melted butter
Cook for 15 minutes at 325° F then let cool on pan.
8oz Philly cream cheese
1 cup icing sugar (heaping)
1 ½ tsp vanilla
Mix well and spread over the short bread bottom.
Cook 1 pkg of GF lemon pie filling as per directions on package and cool for 40 minutes. Stir often. Spread over the cream cheese mixture.