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Gluten-Free Meatloaf
by Donna Zeug
2 lbs. Black Angus ground meat (substitute Black Angus ground meat with ground meat of your choice.
2 eggs
3/4 cup gluten free Rye Bread
3/4 cup gluten free Brown Rice Bread
3 Tbs. catsup
1/2 cup tomatoe sauce (add 1/4 cup to meatloaf and set aside 1/4 cup for
garnish)
1/2 teas. sugar (set aside to add to tomatoe sauce for garnish) Chopped green onion (Desired amount) Chopped scallion (Desired amount) Chopped green pepper (Desired amount) Chopped red pepper (Optional) Desired amount) Onion Salt (Desired amount) or about 1/4 teas.
Celery Salt (Desired amount) or about 1/4 teas.
Pepper (Desired amount)
Salt or Salt Substitute (Desired amount) or about 1/8 teas.
Paprika (Use to garnish top of meatloaf and vegetables) Yukon Petite potatoes cut or whole (Optional) Desired amount Organic Rainbow carrots or Organic Regular carrots, sliced L(Optional) Desired amount Large mixing bowl Oblong baking dish No stick cooking spray Aluminum Foil
Preheat oven to 350*. Mix all ingredients in large mixing bowl, except 1/4 cup tomatoe sauce and 1/2 teas. sugar and Paprika, which has been set aside to garnish top of meatloaf.. Form into loaf. Place formed meatloaf on foil lined oblong baking dish, sprayed with cooking spray. Surround meatloaf with potatoes and carrots (if desired). Garnish top of meatloaf with tomatoe sauce and sugar (mixed) . Sprinkle salt, pepper, and paprika to top of meatloaf, potatoes, and carrots (desired amount) . Cover baking dish with foil and bake for 2 1/4 to 2 1/2 hours (until carrots are tender.)
Gluten Free Salisbury Steak with Mushroom Gravy
by Angela Edmonds
1 lb ground beef
1 small onion, chopped
1 8oz package of baby portobello mushrooms, sliced
2 tablespoons of butter
2 tablespoons of gluten free flour
2 cups of gluten free beef stock
2 tablespoons of A1 steak sauce
salt and pepper
3 tablespoons of olive oil
In a bowl, mix ground beef, onion, A1 steak sauce, 1 tablespoon of pepper and 1 teaspoon of salt. Make six balls of meat. Roll and pat into patty shaped loaves. Put 2 tablespoons of olive oil into a skillet over medium to medium high heat. Place loaves into skillet and heated oil and brown on both sides. After browned on both sides place in foil and put in oven to finish cooking (for about 10 minutes). Oven should be set to 350 degrees. Put 1 tablespoon of olive oil in skillet along with the 2 tablespoons of butter and place mushrooms in skillet. Cook until tender, about 3-4 minutes. Sprinkle the 2 tablespoons of gluten free flour on top of mushrooms. Stir for a minute and add gluten free beef stock. Whisk, if needed, and cook for about one minute until gravy is thickened. Serve gravy over Salisbury steaks along with your favorite side (I serve with mashed potatoes) and enjoy.
Chewy Coconut Macaroons
by Charlotte
2 2/3 cup coconut
2/3 cup sugar
1/3 cup Beth's all purpose flour
1/4 tsp. salt
4 egg whites , beaten lightly
1/2 tsp. almond extract
1/4 cup chocolate chips (white , dark, or milk chocolate)
1/2 tsp shortening
In a med. bowl, combine coconut, sugar, flour, and salt. Stir in egg whites and almond extract. Drop buy rounded tsp. onto nonstick or parchment paper lined cookie sheet.I use a cookie small scoop.Use sugar sprinkles or wait till baked and drizzle w/ chocolate. Bake 324 oven -20-25 minutes or until edges are golden. Transfer to wire rack to cool. Place chocolate chips and shortening in micro-wave safe dish ,micro-wave, high power - 35 sec. at a time stirring after each time till melted. Drizzle over cooled cookies.
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