Tuesday, August 19, 2008
Be sure you use Canola oil or Olive oil brushed on the waffle plates between each waffle you make, otherwise the waffles will stick to the waffle iron. We just use a basting brush for that purpose. It works quite well.
If you are looking for some really yummy syrups that are gluten-free, Maple Grove Farms (go to their FAQ's to find more information about Celiac-friendly products) of Vermont makes all sorts of flavored syrups. They even have a gluten-free pancake mix available!
Sunday, August 17, 2008
**Bar-S Bologna rolled up, cheese sticks, cubes or slices, and a piece of fresh fruit
**Deli meat (gluten-free brands - Hillshire farms is gluten free, along with some other brands) on buttered gluten-free bread, cheese, and fresh fruit
**Peanut butter on "Nut Thins" (Blue Diamond brand), carrot and celery sticks sticks, and yogurt
**Frozen gluten-free waffles, toasted and cut into waffle sticks to dip into syrup
**Amy's frozen macaroni and cheese can be heated up and put into a thermos
Some snack ideas:
**Lay's Products are gluten-free, so you can include potato chips, Fritos, Doritos, Funyuns, Cheetos, and Tostitos in a lunch box, too. Pace Salsa and Ortega chunky salsas are gluten free. Bison French Onion Dip is Gluten-free.
**Velveeta is gluten-free (a Kraft product), so you can make Velveeta and salsa for a cheesy dip with a little zip.
**Celery or Carrot sticks and peanut butter is a wonderful snack.
**Mi-Del makes some really good cookies, as does Pamela's
**Jennies Coconut Macaroons are really yummy and gluten-free
**Kinnikinnick makes donuts! We love the cinnamon sugar kind, but they also have chocolate dip and vanilla dip, which we haven't tried yet, but I hear they are very good. They must be kept frozen until ready to microwave and serve, but we recently microwaved one and put it in a baggie for later and it was still really good.
I will add more ideas as I come up with them.
Saturday, August 2, 2008
4 Quarts Popped popcorn
1 Cup Spanish peanuts
4 Tablespoons Butter
1 Cup Brown sugar
1/2 Cup light Corn syrup
2 Tablespoons Molasses
1/4 Teaspoon Salt
1. Preheat oven to 250 degrees.
2. Combine popcorn and peanuts in a metal bowl or on a cookie sheet and place in preheated oven.
3. Combine all remaining ingredients in a saucepan. Stirring over medium heat, bring the mixture to a boil.
4. Using a cooking thermometer, bring the mixture to the hard−ball stage (260−275 degrees). This will take about 20 to 25 minutes.
5. Remove the popcorn and peanuts from the oven and, working very quickly, pour the caramel mixture in a fine stream over them. Then place them back in the oven for 15 minutes.
6. Mix well every five minutes, so that all of the popcorn is coated.
7. Cool and store in a covered container to preserve freshness.
Honey Lime Dressing
1/4 Cup Grey Poupon Dijon mustard
1/4 Cup honey
1−1/2 Teaspoon sugar
1 Teaspoon sesame oil
1−1/2 Teaspoon apple cider vinegar
1−1/2 Teaspoon lime juice
Blend all ingredients in a small bowl with an electric mixer. Cover and chill.
Friday, August 1, 2008
Chicken Enchilada Soup
1/2 cup Vegetable oil
1/4 cup Chicken base (can use Herb Ox chicken bouillon granules - 1/4 tsp. in 1/4 cup water)
3 cups diced Yellow Onions
2 tsp. ground Cumin
2 tsp. Chili Powder
2 tsp. granulated Garlic
1/2 tsp. Cayenne pepper
2 cups Masa Harina
4 quarts Water (divided)
2 cups crushed Tomatoes
1/2 lb. processed American cheese, cut in small cubes
3 lb. cooked, cubed chicken
1. In large pot, place oil, chicken base, onion and spices. Saute until onions are soft and clear, about 5 minutes.
2.In another container, combine Masa Harina with 1 quart water. Stir until all lumps dissolve. Add to sauteed onions, bring to boil. Once mixture starts to bubble, continue cooking 2−3 minutes, stirring constantly. This will eliminate any raw taste from Masa harina.
3. Add remaining 3 quarts water to pot. Add tomatoes; let mixture return to boil stirring occasionally.
4. Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through. Makes 1 1/2 gallons or 16−20 servings.
(Masa Harina is a gluten-free item)
3 Tbsp. paprika
1 Tbsp. ground cumin
2 Tbsp. oregano
1 tsp. red or cayenne pepper
1/2 tsp. garlic powder
Mix well. Place in an airtight container. Adjust red pepper to taste for a hot or mild blend. This makes 2/3 cup.
Dill Potato Wedges
7 or 8 new red potatoes
2 cloves garlic, minced fine
1/4 pound butter
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. celery salt
2 tsp. dried dill weed
1. Wash potatoes well and boil until barely soft. Drain, and cut potatoes in wedges. Melt 1 stick of butter, in large frying pan (use only real butter) and saute garlic for about one minute.
2. Add potatoes and the rest of the seasonings. Pan−fry the potatoes until they are lightly brown.
1 1/2 pounds broccoli, fresh
2 cups water
3/4 teaspoon salt
1/2 cup cornstarch, mixed with 1 cup cold water
1 pint half and half
1 pound Velveeta (this IS gluten-free)
1/2 teaspoon pepper
1. Steam or boil broccoli until tender.
2. Place half−and−half and 2 cups water in top of double boiler.
3. Add cheese, salt and pepper. Heat until cheese is melted. Add broccoli.
4. Mix cornstarch and water in small bowl.
5. Stir into cheese mixture in double boiler and heat over simmering water until soup thickens.