In this section:
Cheese Fondue
Chocolate Dipped Strawberries
Chutney Cheese Ball
Clam Dip
Deviled Eggs with Ham
Guacamole Dip
Hamburger Cheese Dip
Olive Rollups
Oriental Meatballs
Pinto Bean Dip
Sour Cream/Peanut Butter Dip
Spinach Dip
Spinach Beef Dip
Sweet Potato Balls
Vegetable Dip
Cheese Fondue
Cheese fondues are simple; most are almost all cheese; and, the deli-section of your grocery or a specialty shop are typically a good bet for variety and quality. For this recipe, the cheese choices are both Swiss.
2 c Gruyere cheese, shredded [purchased 8 ounces]
2 c Emmentaler cheese, shredded [purchased 8 ounces]
1 T cornstarch
1 c of a dry white wine
1 T lemon juice
1 clove garlic, crushed, placed in a bag
white pepper and/or nutmeg to taste
Toss the cheeses and cornstarch together in a mixing bowl. In a heavy saucepan, bring the wine, lemon juice, and garlic to simmer over Medium heat. When the first bubbles break the surface, remove garlic and discard. Turn the heat down to a Low Medium. Add cheese in small amounts. Stir with a wooden spoon. When one batch has melted, add another small amount. Do not boil. Do not go beyond the bubble stage. If the wine mixture boils, the cheese is apt to curdle or become stringy. But the wine mixture must be at a simmer or else the cheeses won't melt properly. When all of the cheeses have melted, add the pepper and nutmeg.
Transfer the melted cheese mixture to a fondue pot over a Low Medium flame. Again, it can bubble gently, but should not boil. For dippers, use a variety of raw vegetables, slices of a firm apple such as Granny Smith and firm pears such as Bosc. For bread cubes, use a sour dough baguette or other firm gluten-free bread to your liking.
Variation: one Tablespoon butter; one clove garlic, mashed and cut up; one and three-fourths cups of white wine [a Chablis or Chardonnay; or a Zinfandel]; twenty ounces [one and a fourth pounds] Swiss cheese [big-eye Swiss, Emmentaler, Gruyere] shredded; three teaspoons cornstarch; two Tablespoons of kirsch from distilled cherries or kirschwasser; a pinch of a non-iodized salt; white pepper.
Mince garlic. Sprinkle garlic clove with the salt. Lay flat side of a knife over garlic and press down and sideways to mash the garlic. Repeat 8 to 10 times to make a paste of the garlic.
Place fondue pot [or heavy casserole or saucepan] over medium heat. Add butter. When melted, add the garlic paste and cook, stirring with a wooden spoon until garlic begins to release its aroma, about 30 seconds. Do not allow garlic to turn brown. Add wine and heat to a slow simmer with just the first bubbles coming to the surface.
Add cheese in small amounts and stir as it begins to melt. Do not worry about lumps. Adjust heat if necessary to avoid boiling or scorching the mixture. Gradually add handfuls of cheese. Continue to cook and stir constantly until all of the cheese has been added.
Cook and stir vigorously until all cheese melts. The lumps should now be gone and the mixture will be thin. Season to taste with salt and pepper.
In a small bowl, mix cornstarch with about two Tablespoons wine. When cornstarch dissolves, add to the cheese mixture. Cook, stirring in vigorously, until mixture begins to boil and thickens. Add kirsch and boil, stirring constantly, about 5 seconds and remove from heat. Mixture should be the consistency of gravy [if mixture is too thick, stir in more wine by the Tablespoonful. If mixture is too thin, thicken with a teaspoon of cornstarch dissolved in a Tablespoon of wine].
Serve as a main course after an appetizer course. With the fondue, serve a leafy green salad, a dry white dinner wine and hot tea. Follow with a dessert and one-ounce servings of kirsch. End the evening with a canard: a cube of sugar dipped in kirsch until moist and eaten like candy.
And
the fondue pot is left to wash. Fill with warm soapy water and let stand
for overnight. 
Chocolate Dipped Strawberries
2 pt baskets of strawberries
1/2 c semisweet chocolate chips
1/2 c milk chocolate chips
1/2 c white chocolate chips
Line a baking sheet with waxed paper. Select and rinse strawberries for dipping. Pat dry lightly with a paper towel.
In three microwave-safe dishes [such as custard cups], melt chocolates, one at a time. Use Medium power allowing one and half to two minutes for each type of chocolate and stir occasionally with a straw or handle of a teaspoon.
Grasp the strawberry at the stem end and dip the other end in chocolate. Dip to cover about three-fourths of the berry. If desired, dip the berry into finely chopped nutmeats. Lay the berry on the baking sheet.
Refrigerate until chocolate is set. For contrast and extra taste, after the first coating of chocolate is set, dip into a contrasting chocolate, leaving part of the first chocolate exposed. Repeat with the third chocolate if you wish, allowing each layer to set between dips.
Comment: If your chocolate is too thick, add a small amount of Crisco
vegetable shortening. If your chocolate is too thin, add a Tablespoon of
grated, food-grade paraffin. [paraffin is available at most grocery stores
at the counter where canning supplies are stocked].
Chutney Cheese Ball
With many recipes for chutney and for a substitute--this is an easy recipe to put together and also easy to adapt to what you have on hand and to your own taste preferences. This cheese ball [without the nuts added] stores well in the refrigerator for several days and freezes well for a month.
1 8-oz pkg Cheddar cheese
1 8-oz pkg cream cheese
2 T butter or margarine
1/3 c chutney, finely snipped
1 t of a GF sauce [a salsa, perhaps Worcestershire, even a catsup].
1/2 c pecans or peanuts, toasted and finely chopped
Bring the cheddar cheese, cream cheese, and butter to room temperature.
In a mixing bowl, beat the cheddar cheese and butter with an electric mixer until combined. Add cream cheese, chutney, and sauce. Cover and refrigerate for 4 to 24 hours.
Shape
the chilled cheese mixture into one large ball or two small ones. Roll the
ball in chopped nuts. Serve with crackers or rusks.
Clam Dip
1 8-oz pkg cream cheese
2 6 1/2-oz cans clams, chopped, drained, reserve liquid
1/2 c tomato, finely chopped
1/3 c onion, chopped [or 3 scallions, chopped]
2 cloves garlic, minced
Optional: 1 t GF Worcestershire sauce
1/8 t non-iodized salt
1/8 t black pepper
Reserved clam liquid
In a large bowl, soften and mix cheese; add other ingredients and combine as each is added. Serve with corn chips.
Comment: Consider adding a few chopped olives and a teaspoon of liquid from the olives. For variety, add finely chopped green pepper.
Deviled Eggs with Ham
6 to 8 eggs
1 c ham, ground or finely chopped [or processed in the blender]
1/3 c regular mayonnaise [Hellmann's Regular]
2 t pickle relish
2 t prepared mustard
1 t apple cider vinegar with 2 shakes of sugar
Cook
eggs in a saucepan with a heavy metal bottom. Cover eggs with one inch of
water and add a half teaspoon of salt. Bring to a full boil. Remove from
heat; cover and let stand for 15 minutes. Drain. Rinse with cold
water. Place eggs in bowl with ice cubes for 10 minutes. Peel eggs;
cut in half lengthwise. Remove yolks; place yolks in medium bowl.
Mash yolks with fork. Add remaining ingredients. Mix well.
Spoon mixture into egg white halves. Sprinkle with finely cut chives or a
dash of paprika.
Guacamole Dip
This amount is great for 2 to 3 persons. For a larger group, you will need to adapt and enlarge the recipe.
1 ripe avocado
3 t green onion with 1 t of green onion tops
1 ripe tomato, cubed; discard seeds, pulp and liquid
2 to 3 t jalapeno pepper, chopped fine
1 t liquid from jalapeno peppers
1 1/2 T coriander, finely ground
1/2 t non-iodized salt
Optional: dash of Tabasco, if tolerated
In a
small bowl, mash or grate onion. Add salt. Stir in chilies and
liquid. Peel and halve avocado; remove pit, cube, and crush. Combine
avocado with onion mixture. Add tomato, coriander, and [Tabasco, if
used]. Taste and adjust seasonings. Wash avocado pit; place in
center of dish. Spoon avocado mixture around pit. Cover with plastic
wrap and refrigerate to 3 to 4 hours or overnight. Serve with GF chips, a
picante sauce or salsa.
Hamburger Cheese Dip
This is a crowd-pleasing dip. I have a standing order for two gallons of this dip to be delivered to the school following each football pep rally.
1 lb hamburger
1 onion, chopped
1 8-oz jar taco sauce
1 10 1/4-oz can GF mushroom soup
1 t chili powder
Optional: 1 t GF Worcestershire sauce
1/2 t garlic powder
1 lb Cheddar cheese, shredded
Brown hamburger with onions. Drain off fat. Add salt and pepper to taste. Stir in taco sauce, mushroom soup, chili powder, Worcestershire sauce, and garlic powder. Add cheese and heat through, stirring occasionally, until cheese is melted. Serve warm with chips.
Note: For myself as a celiac, I use a taco mix by McCormick's with one cup
of water and two Tablespoons of white wine, a dry mix for mushroom soup with a
cup and a half of tap water, and omit the Worcestershire sauce.
Olive Rollups
These rollups are simply olives rolled up in a basic pie dough that has a half teaspoon of cayenne pepper added to the dough.
24 stuffed green olives
1 recipe for regular pie dough with 1/2 t cayenne pepper added
2 egg whites, beaten
1/2 c white and black sesame seeds
Drain
olives and allow to stand for an hour or until well-drained and mostly
dried. Roll our pie dough in small rounds; cut into six wedge
shapes. Roll each olive in a wedge of dough. Seal end with a bit of
water on the end of your finger. Brush each rollup with a bit of egg
white. Sprinkle brushed area with sesame seeds. Place on a cookie
sheet that has been lightly greased with a solid shortening such as
Crisco. Bake in a 375-degree oven for 10 to 12 minutes or until beginning
to brown. Check for doneness at 8 minutes. Serve as an appetizer
with a cheese dipping sauce or with a light bouillon soup.
Oriental Meatballs
These meatballs are best served hot. They are prepared in the oven, but can easily be warmed over in the microwave. Seasonings and base ingredients can be added to or changed.
Meatballs:
1 lb lean ground beef
1/2 t non-iodized salt
1 c water chestnuts, ground or finely chopped
1 T prepared horseradish
Sauce:
1/2 c orange marmalade
1 1/2 T cornstarch
1 T lemon juice
1/2 c orange juice
1 t ginger
1/8 t garlic powder [more if to your liking]
2 T GF soy sauce
1/2 c GF brown sugar
1/3 c GF catsup
Combine meatball ingredients into small balls. Bake in a 400-degree oven for eight minutes with [or without] one cup of the sauce. Combine the sauce ingredients in a saucepan. Cook on Medium until sauce is thickened. Stir and stir from bottom up so that sauce does not burn on the bottom of the pan. Add meatballs to cooked sauce. Serve with toothpicks or small skewers.
Comment:
Garbanzo flour and finely chopped garbanzo beans are excellent as a substitute
for the water chestnuts. Leftover cooked beans that have been dried in the
oven or microwave can be ground or mashed and used in this meatball
recipe. For any of the meatball recipes you collect, you may wish to
consider additions of pea, bean, or garbanzo flours.
Pinto Bean Dip
Create this flavorful dip for a party or snack time. Serve with your favorite gluten-free chips.
1 29-oz can pinto beans, drained, rinsed
1 1/2 t non-iodized salt, divided
1/4 t black pepper
1/8 t GF hot pepper sauce [or salsa] optional
3 ripe avocados, peeled, pitted
4 t lemon juice
1 c GF sour cream
1/2 c GF regular mayonnaise [Hellmann's Regular]
1 envelope taco seasoning mix [McCormick's]
1 c green onion and tops, chopped
2 tomatoes, chopped
1 1/2 c Cheddar cheese, shredded
1 4-oz can salad olives, drained, chopped
Mash
beans with a fork and add three fourths teaspoon salt, pepper, and hot pepper
sauce [or salsa]. Spread onto a 12-inch serving plate. Mash avocados
with lemon juice and remaining salt and spread over bean mixture. Combine
sour cream, mayonnaise, and taco seasoning. Spread over avocado
layer. Sprinkle with onions, tomatoes, cheese, and olives. Serve
plate of dip with chips.
Sour Cream/Peanut Butter Dip
In the recipe folder marked sour cream dips, there are 22 entries. Each and every cook has likely concocted their own versions. This one is a favorite with vegetables and/or crackers and crusts of bread.
1 c GF sour cream
1/2 to 3/4 c peanut butter
2 T prepared mustard
1 T minced onion [or 1 t prepared horseradish]
Combine sour cream and peanut butter, add onion and mustard. Mix well. Refrigerate or serve immediately. Best if served at room temperature.
Optional: 3 T pickle relish; 1/2 c finely chopped nuts; 1/2 c green onion
tops, chopped. I often substitute an 8-oz package of cream cheese for the
sour cream. With cream cheese, add 2 Tablespoons of buttermilk and a few
shakes of non-iodized salt.
Spinach Dip
1 10-oz pkg frozen spinach, thawed, well-drained, chopped
1/2 c GF sour cream
1/2 c regular mayonnaise [Hellmann's Regular]
2 T scallions, finely chopped
1 T fresh dill weed, chopped
1/2 c fresh parsley, chopped
1 t minced garlic
1/4 t hot pepper sauce [optional]
1/2 t non-iodized salt
1/4 t black pepper
1/2 c red pepper, diced fine
In a food processor, blend all ingredients until smooth and creamy. Transfer to small bowl and serve. Option: do not process the red pepper; instead add the pepper after all other ingredients have been processed.
Comment: Omit the hot pepper sauce and the red pepper and add one third to one half cup bleu cheese to be blended with the spinach. Garnish with three slices of crumbled bacon on top of the bowl.
Omit
the hot pepper sauce and the red pepper and process in two Tablespoons fresh
oregano leaves, one half cup feta cheese, one Tablespoon lemon juice, and one
teaspoon of lemon zest.
Spinach Beef Dip
Spinach dip with cream cheese in any variation is a real treat. Of the ten of so recipes I have in the file, this one is a favorite.
1 pkg frozen spinach, thawed, drained, chopped
1 8-oz pkg cream cheese, softened
1 c mayonnaise [Hellmann's Regular]
1/2 c onion, grated [plus 1/4 c green onion, chopped]
1 T dried dill weed [or 1 t fresh dill weed, chopped]
3/4 c dried beef, chopped
Mix all of
the ingredients [except for the dried beef] in a food processor until
blended. Add chopped beef. Chill and serve.
Sweet Potato Balls
This is an unusual twist to serving sweet potatoes and yams. Be sure the sweet potatoes are cooled [or cold]; they are much easier to work with.
2 c sweet potatoes, cooked, mashed, cooled
1 scant T cornstarch
pinch of salt
dash of pepper
8 to 10 large GF marshmallows
1 egg, beaten
1 c pecans, chopped
3 T butter or margarine
1/3 c GF brown sugar
2 to 3 T light corn syrup
Combine mashed sweet potatoes, cornstarch, salt, and pepper. Form mixture into balls around one large marshmallow. Dip balls into beaten egg and roll in chopped nuts. Melt butter in oven in glass baking dish. Stir in brown sugar and syrup. Place balls over syrup mixture. Bake in 350-degree oven for 30 minutes. Spoon glaze over balls two to three times during baking.
Note: With the use of miniature marshmallows, the sweet potato balls can
be made a bit over an inch in diameter. While the larger balls are
excellent served with pork or fowl, the smaller balls can be used as a hot [or
warmed over] hors d'oeuvre or served with a meal.
Vegetable Dip
The combination of sour cream and mayonnaise provides the base for many dip recipes. Use that base and add your own favorite seasonings and perhaps a bit of a leftover or two.
2 c GF sour cream
2 c mayonnaise [Hellmann's Regular]
1 T dried dill weed
1 onion, finely chopped
Season with: parsley, dried flakes or fresh sprigs, chopped
basil, either dried or fresh
rosemary, dried is fine; fresh or frozen is much better
thyme, same as for rosemary
Comment: Herbs for use in cooking are excellent additions. However,
most cooks have their preference for fresh, frozen, or dried. [harvest
fresh when the plant is in bloom]. Most herbs are easily grown in pots or
in a corner of the backyard. They are simple to prepare for use later in
the year: harvest, chop fine, put into sealable plastic bags, label,
freeze. They can be the life of dips, gravies, sauces, soups, and become
the primary seasoning for breads, meats, and vegetables.