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Washington Area  Celiac
Sprue Support Group
Spinach
Dip (Kathy Poneleit)
Combine spinach, cream cheese,
picante sauce, green onions and cumin in sauce pan; cook over
low heat until cheese is melted and the mixture is hot. Stir
in tomato and bacon; heat through. Can be served hot or cold
with chips, rice crackers or in a gluten-free bread loaf or
round with the center scooped out. Makes about 3 cups.
Quick microwave method: cook
spinach, cream cheese, picante sauce, green onions and cumin
on high for 2-3 minutes or until cheese is melted. Stir every
30 seconds. Add the tomato and bacon. Stir in and heat for
another minute or two.
Chicken
Marinade (Lynn Robbins)
- ½ cup orange juice
- ½ cup GF soy sauce
- several tablespoons of cornstarch to thicken
- garlic and ground ginger to taste
Meat
Marinade (Andrea Howe)
- 1 pound of chicken or other meat
- 2 Tbs. GF soy sauce
- 2 Tbs. Sherry (Holland House)
- 2 Tbs. sesame Oil
- 2 Tbs. Water
- Mix and marinade for at least 30 minutes
Potato
Salad Dressing - (Lynn Robbins)
- ½ plain yogurt PIC sweet frozen
vegetables
- ½ GF mayonnaise Wishbone Italian
Dressing
Harold’s
Best Banana Muffins
(Andrea Howe, recipe from the Internet)
- 3 medium sized bananas, very, very, ripe
- ¾ cup sugar
- 1 egg, slightly beaten
- 1/3 cup oil
- 1 ½ cups Bette Hagman’s
rice flour mix
- 1 tsp. Baking soda
- 1 tsp. Baking powder
- ½ tsp. Salt
- 1 tsp. Xantham gum
Mash the bananas, add the
sugar and the slightly beaten egg. Mix well. Add in
the oil. In a separate bowl add all
the dry ingredients. Mix well. Add the dry ingredients to the
banana mix. I add ½ cup of chocolate chips. You
could also add ¼ cup raisins and ¼ cup walnuts.
Makes 12 muffins or 48 mini muffins.
Bake at 375 F. for 20-23 minutes.
(Only 12-15 minutes for mini muffins.)
Mexican
Lasagna – (from the Internet)
- 1 package corn tortillas
- 1 can refried beans (Ortega)
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- 1 can (8oz) tomato sauce (Hunts) or
GF salsa
- Monterey Jack cheese (Land o Lakes),
shredded
- 1 lb. Ground beef
- 1 package taco seasoning mix (Ortega)
Prepare beef according to package directions
and set aside. Mix refried beans with tomato sauce. Place a
little of bean mixture in bottom of pan. Layer tortillas, beef,
cheese and beans until all used up, leaving a little bean mix
and cheese for the top. Bake in a 350 F. oven until bubbly.
(approximately 30 minutes.) Serve with taco fixins.
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