In this section:
Barbecued Spareribs
Beef Stroganoff
Biscuits and Sausage Gravy
Caramelized Chicken
Chicken Dijon
Crab Cakes
Ginger Ale Glazed Ham
Glazed Pork
Grilled Chicken
Grits and Sausage
Ham Patties
Herbed Turkey Breast
Lemon Chicken
Marmalade Chicken
Meat Coating
Meat Loaf
Orange Chicken
Peasant Gravy
Prune Hamburgers
Roast Pork with Fennel
Salmon Loaf [Patties]
Salmon Steaks
Sausage Breakfast Strata
Sweet and Sour Chicken
Tuna Croquettes
Turkey-Apple Sausages
Barbecued Spareribs
Everyone likes their ribs seasoned differently. If you like garlic, add an extra clove or two to this sauce; if you prefer zesty ribs with a little more fire, use a few more generous dashes of cayenne pepper. If time does not permit tenderizing and cooking ribs on the same day, precook and refrigerate one day, then bake the next.
4 lbs pork ribs, cut into serving sizes
1 onion, quartered [or cut into crescents]
2 t non-iodized salt
1/4 t black pepper
Sauce:
1/2 c apple cider vinegar
1/2 c GF brown sugar
1/2 c GF catsup
1/4 c GF chili sauce
Optional: 1/4 c Worcestershire sauce
2 T onion, chopped
1 T lemon juice
1/2 t GF mustard powder
1 clove garlic, minced
Dash cayenne pepper
Cooking the ribs. In a large pot or Dutch Oven, place ribs and onions; sprinkle with salt and pepper. Add enough water to cover; bring to a fast boil and then reduce the heat to simmer. Cover and simmer for one and half hours.
Making
the sauce. Combine all sauce ingredients in a saucepan. Simmer,
uncovered, for one hour or until slightly thickened. Stir
occasionally. Drain ribs; place on a rack in a broiler pan. Brush
with sauce. Broil on each side for five minutes about five inches from the
heat. Brush several times with the sauce. 
Beef Stroganoff
1 1/2 lbs beef, cut into thin strips
1/4 c GF baking mix
1/2 t non-iodized salt
1/4 t black pepper
3 T corn oil or 3 T melted butter [butter preferred]
1 c GF beef broth
1 T prepared mustard
2 T GF catsup [Heinz Regular w/ corn vinegar]
Optional: 1 T GF Worcestershire sauce
1/2 to 3/4 c mushrooms, sliced [or use canned]
1 c GF sour cream
Optional: 2 T fresh dill, chopped
In a
large plastic bag, shake the flour, salt, pepper, and beef strips until strips
are coated. In heavy kettle, brown meat in oil, stirring until browned
evenly. Stir in beef broth, mustard, catsup, and Worcestershire
sauce. Heal to boiling and reduce to simmer. Cover and cook for 20
to 30 minutes over Low heat. Cook mushrooms in butter until tender.
Add mushrooms and sour cream to meat. Stir and heat until hot, not
boiling. Serve over rice.
Biscuits and Sausage Gravy
Use a buttermilk, soda biscuit recipe and cook up a sausage gravy and you have food fit for your Kings! And all us peasants, too. This is breakfast one Saturday morning each month. Serve with juice and lots of fresh fruit.
1 lb bulk pork sausage [w/o any gluten-containing fat reducing agents]
1/4 c butter
1/3 c GF baking mix
1/4 t garlic powder
1/4 t black pepper
1 14-oz can GF chicken broth
1 sm can evaporated milk [or generous 1/2-cup half 'n half]
Crumble the sausage in a large skillet or electric fry pan. Cook over Medium High heat until browned and well-done. Stir frequently. Drain.
Melt butter in a saucepan over Medium heat. Whisk in the flour, garlic powder, and pepper. Gradually stir in the broth and half 'n half. Cook until mixture begins to thicken. Stir constantly. Stir in cooked sausage.
Serve
over warm soda biscuits. Or, just leave everything on the counter and let
everyone come by to pick up their own. Everyone likes to split their own
biscuit and put on just the right amount of sausage.
Caramelized Chicken
4 servings of half chicken breasts [or other pieces of choice]
1/2 t non-iodized salt
1/4 t black pepper
1 t corn oil
1/2 c onion, sliced
1/2 c seedless raspberry jam [grape, cherry, blackberry]
1 T white wine vinegar [or apple cider vinegar]
1 T GF soy sauce
1/4 t ginger, finely ground
1/2 t rosemary, dried, finely crushed
Sauté
onion in oil for 2 to 3 minutes. Season chicken with salt and pepper and
add to pan. Cook for 8 to 10 minutes or until chicken is done.
Remove chicken and onion from pan. Add all other ingredients and cook for
2 minutes stirring constantly. Return chicken and onion to pan. Cook
for 4 to 5 minutes. Serve with sauce on each piece of chicken.
Chicken Dijon
You can add some spinach when the cooking is almost done or use the sauce to spoon over oven-roasted potatoes. But do plan to use the sauce with a second entry--it is excellent.
2 chicken breasts, boned, halved
GF baking mix for dredging
3 T butter or margarine
2 scallions or shallots, chopped
1 c chicken stock [or broth from vegetables]
1/2 c white wine
4 T Dijon mustard
1/4 to 1/2 t garlic, minced
parsley and scallions for garnish
Optional: 3 cups spinach
Place each chicken breast between two sheets of waxed paper and pound into a cutlet about one third inch thick. Dredge cutlets with GF flour.
In a large frying pan, melt butter over Medium heat, then sauté chicken until just about done, 6 to 7 minutes per side. Remove to a covered dish and keep warm.
Add scallions to frying pan and cook a few seconds. Then add stock and wine. Stir to loosen any brown bits clinging to the pan.
Turn heat to High and continue to cook and stir until sauce is slightly reduced and is beginning to thicken.
Turn heat to Low and stir in the mustard and garlic. [if using spinach, add spinach and cook until wilted]. Add chicken pieces and any juices. Turn chicken pieces so they are coated with the sauce. Cook for an additional 3 to 5 minutes to allow flavors to blend and to finish cooking the spinach.
Garnish with parsley or scallions and green onion tops.
Crab Cakes
With a little bit of tartar sauce on the side, these crab cakes are guaranteed to get any meal off to a great start.
1 lb crab meat, cooked and sorted
1 egg, lightly beaten
1 1/2 t Dijon mustard
Cayenne pepper to taste
1 T scallions, minced
2 T parsley, minced
6 T regular mayonnaise [Hellmann's Regular]
2 T lemon juice
1 1/2 c GF bread crumbs
1/4 lb butter
1/2 c corn oil
Put
the first eight ingredients into a large bowl. Mix well, using your hands;
taste and correct seasonings. Pat and shape crab mixture into 10 to 12
small cakes. Spread crumbs on wax paper. Heat butter and oil in a
large skillet over Medium heat. Coat cakes with crumbs on all sides, then
fry in hot fat until golden. Turn twice so that all sides are crisp and
browned. Serve hot with a sauce or plain.
Ginger Ale Glazed Ham
1 precooked ham, any size
1/2 c GF brown sugar
1 1/2 to 2 c ginger ale
Slice rind from ham and slice away most of the fat. Place ham in baking pan. Combine brown sugar and one fourth cup of ginger ale. Stir well. Set aside.
Pour the remaining ginger ale over the ham. Bake uncovered in a 325-degree oven for 15 minutes per pound of ham. Baste occasionally with ginger ale and pan juices. During the final 30 minutes of cooking, brush brown sugar mixture over ham.
Variations: Pineapple-Ginger Glaze. one fourth cup honey; one fourth Dijon mustard; one half cup pineapple preserves; one half teaspoon powdered ginger. Combine all ingredients and mix well. Brush on ham during the final 30 minutes of cooking.
Brown
Sugar-Coffee Glaze. one-fourth cup brown sugar; one fourth cup apple
cider vinegar; one Tablespoon Dijon mustard; one cup strong, brewed
coffee. Combine all ingredients in a small bowl. Stir with a fork
until sugar dissolves. Spread glaze evenly over ham in the final 30
minutes of cooking.
Glazed Pork
Whenever pork of any cut is on sale, this is the meat for tonight. When boneless pork chops are not available, use regular pork chops with or without the bone or a cut of pork steak. Any type of mustard can be used, the stronger German mustard or a honey mustard are favorites.
3/4 lb pork loin sliced to 1/2-inch thick
1 1/2 t corn oil
Non-iodized salt and freshly ground pepper
2 T German mustard
2 to 3 T orange marmalade
2 T apple cider vinegar [or white wine]
2 T parsley, finely chopped
Remove fat from pork. Heat oil in skillet on Medium High. Add pork and brown for 2 minutes per side. Salt and pepper the cooked sides. Mix the mustard, marmalade, and vinegar together. Spoon over browned pork and cook for 4 to 6 minutes. Check for doneness. Sprinkle with parsley to serve.
Note:
These proportions are for 2 servings. Adjust amounts to suit your
needs. Serve with cooked cabbage seasoned with butter and caraway
seed. Add some sour dough baguettes served warmed with honey. I use
this same recipe for Glazed Chicken. I typically add 2 to 3 teaspoons of
minced ginger root, 2 Tablespoons of GF brown sugar, and 2 Tablespoons of
honey. I omit the orange marmalade with chicken. And, I prefer to
bake chicken in a 375-degree oven for 20 minutes; however, it also does well
cooked in an electric skillet with the method outlined above.
Grilled Chicken
For a moist and tender chicken, try this marinade for chicken you intend to grill or bake in the oven.
For the marinade:
1 c apple juice [or apple cider]
1 c corn oil
1/4 c GF brown sugar
1/4 c GF soy sauce
3 T lemon juice
2 T parsley stems, chopped
2 T carrot, chopped
1/2 clove garlic, minced
1/4 t peppercorns
1 bay leaf
1 t non-iodized salt
Combine all of the ingredients in a bowl or saucepan. Place rinsed and dried chicken in a heavy-duty plastic bag set in a dishpan or shallow bowl. Pour marinade on chicken. Close and seal bag and refrigerate for 6 to 8 hours or for overnight.
Remove chicken from marinade [discard marinade]. Grill or bake chicken. Small pieces are cooked in 15 to 20 minutes on the grill; larger pieces, such as halves with the bone intact usually take 25 to 30 minutes.
For baking in the oven, preheat oven to 350 degrees. Cook chicken in a covered pan or Dutch oven. Or, in a pan covered with aluminum foil. I typically use 1 to 1 1/2 cups of the marinade plus an additional 1/2 cup of corn oil. Baste at 25 minutes. Bake for a total of 45 minutes. Test for doneness. Remove and drain on paper towels in a baking pan.
Comment: No time to do a marinade. Then try the following
recipe: two envelopes of onion soup mix; one 8-oz bottle of Wishbone
Russian dressing; one 8-oz jar of apricot preserves. Toss in the baking
pan. Stir. Add the chicken pieces. Baste the chicken.
Set the oven for 300 degrees. Set the oven timer for two hours. Cook
uncovered. Baste a time or two. Works well for chicken, duck, or
pheasant.
Grits and Sausage
This is a true Southern recipe. Scrapple, as it is called, fits the bill for breakfast or as a side dish.
1/2 lb pork sausage
4 c tap water
1 c grits
1 t non-iodized salt
1 t black pepper
dash cayenne pepper
1/4 c butter or margarine
1 c Cheddar cheese, shredded
In a skillet, cook the sausage over Medium heat until done. Drain and set aside. In a saucepan, bring water to boiling and gradually add the grits, salt, pepper, and cayenne. Stir constantly until thickened. Stir in butter and cheese until melted. Stir in cooked sausage. Press into a 5- x 9-inch loaf pan. Cover and refrigerate for two hours or for an overnight.
Drop
out from pan and cut into 1/2-inch thick slices. Fry in butter until
browned on both sides. Serve warm with syrup, apple sauce, or salsa.
Also excellent with a hot cheese sauce.
Ham Patties
A simple, tasty way to use leftover ham. This recipe can also be made into ham balls which can be cooked in a heavy metal pot or skillet or cooked in the oven. For the oven, consider shaping into small loaves and use a cooking sauce of catsup, brown sugar, apple cider vinegar, and corn oil.
1 egg, beaten
1/4 to 1/c milk [sour cream or yogurt]
3 T sweet pickle relish
1 c GF bread crumbs, divided
1 T GF dry mustard powder
2 1/2 c ham, fully cooked, ground or chopped fine
3 T butter or margarine
In a bowl combine the first five ingredients. Add ham and mix well. Shape into four patties. Sprinkle each side with bread crumbs. In a heavy skillet or heavy pot, cook patties in butter over Medium heat four to five minutes per side. Or, until lightly browned.
Comment: Or cook in a covered pot on top of the stove or in the oven using
the sauce suggested above. Cook in a 350-degree oven for 25
minutes.
Herbed Turkey Breast
1/2 c butter or margarine
1/4 c lemon juice
2 T GF soy sauce
2 T green onions, finely chopped
1 T rubbed sage
1 t dried thyme
1 t dried marjoram
1/4 t black pepper
1 fresh turkey breast [non-basted and non-injected or treated]
In a
saucepan, combine the seasonings. Bring to a boil and remove from
heat. Place turkey in roasting pan and baste with the mixture. Bake
in a 325-degree oven for two hours. Baste every half hour. Check for
doneness. Meat thermometer should read 170 degrees.
Lemon Chicken
Chicken breast, with its tenderness and mild flavor, works well in this recipe, with the simple garnish of lemon slices and cilantro. The lemon picks up the sauce's flavor, while the cilantro brings its own bright colors and flavor to the dish. If you like it, look for the paperback, "Chinese Cooking for Dummies" which features other Cantonese classics. It's a beautiful book and offers a wealth of information on Chinese cooking for curious and interested readers--disregard the title suggesting you're a dummy if you read it.
1/2 c chicken broth
1/2 c lemon juice
1/2 c GF soy sauce
1/4 c GF brown sugar
2 t lemon zest
1 egg
1/2 t non-iodized salt
1/4 t white pepper
4 chicken breasts, butterflied
1/4 c cornstarch
1/3 c corn oil
1 1/2 t cornstarch dissolved in 1 T tap water
1 t sesame seeds, toasted
In a small saucepan, make a sauce by combining chicken broth, lemon juice, soy sauce, brown sugar, and lemon zest. Set aside.
In a bowl, beat the egg lightly together with the salt and pepper. Dredge the chicken breasts with the cornstarch; dip in the egg batter and dredge in cornstarch again. Let the chicken pieces stand for 4 to 5 minutes. Just before cooking, shake off the excess cornstarch.
In a wok or electric fry pan, heat the oil until hot. Pan-fry the chicken, a couple of pieces at a time. Turn and cook to a golden brown, about 3 minutes per side. Remove with a slotted spoon and drain on paper towels.
Bring the sauce to a boil over Medium heat; add the cornstarch solution and cook, stirring until the sauce boils and thickens.
Cut
the chicken across the grain into 1/2-inch slices. Place the chicken on a
serving plate. Pour the sauce over the top and sprinkle with the sesame
seeds. Garnish with lemon wedges and pieces of cilantro.
Marmalade Chicken
1/2 c orange marmalade
1/2 c orange juice
1/2 t fresh ginger, grated
1 T Dijon mustard
1/2 t kosher or non-iodized salt
1/4 t black pepper
2 chicken breasts
Blend together all ingredients. Brush two chicken breasts with the marmalade mixture. Place in baking dish [not glass] and set in center of oven. Bake for 25 to 30 minutes in a 350-degree oven. Baste with sauce twice during the baking time.
Note: This is an excellent sauce for a whole baking chicken.
Meat Coating
A flour mix, a thickener, and a meat coating are basics for the celiac home kitchen. The following meat coating mix can be adapted easily to suit individual tastes and the pantry supply. Store in a jar with a shaker lid in the corner of the refrigerator. Shake it up a bit and it's ready to go.
2 c fine bread crumbs or a GF cereal [my preference, GF corn flakes].
1/2 c sesame seeds, fine ground or toasted and crushed
3 t dried parsley flakes
1 T paprika
1 t non-iodized salt
1 t garlic powder
1 t ground mustard
1/2 t onion salt
1/2 t celery salt
1 t black pepper
For a
simpler coating, try a GF baking mix, salt, pepper, and parsley or celery
leaves, crushed.
Meat Loaf
1 1/2 lbs ground beef
1/2 c onion, chopped
4 t prepared horseradish
2 t Dijon mustard
5 T GF catsup + 4 T catsup for the top
1 egg
Mix ingredients together. When thoroughly mixed, transfer to a loaf pan. Spread extra catsup over the top of the loaf. Bake in a 325-degree oven for one hour and fifteen minutes.
Comment: there are many seasonings and variations for meal loaf. In
the depression and war years, most of us learned to add two to three cups of
bread crumbs or a lesser amount of oat meal to meat loaf as a meat stretcher.
Many of us used the leftover baked beans in meat loaf. The addition of
celery leaves, tomatoes, mashed leftover vegetables is common. Most
seasonings for meat loaf begin with onion, but vary from one time to the
next.
Orange Chicken
6 chicken breasts [boneless may be preferred]
1/4 c margarine
2 T GF baking mix
1/4 t GF dry mustard
1/4 t GF cinnamon
1/4 t ginger
2 T white granulated sugar
1 1/2 c orange juice
Melt the margarine in a skillet or electric fry pan. Brown the chicken in the margarine. Remove chicken and add flour and the seasonings to make a paste. When paste has formed, add the orange juice. [the sauce will now be soupy]. Add the chicken and cook for 45 to 50 minutes on Medium to Low heat. Baste occasionally. Serve with wild rice.
This recipe also works well as oven-baked. Use a Dutch oven or large iron skillet or heavy metal pan. Bake at 350 degrees for 10 minutes and then reduce heat to 275 for 65 minutes.
Preparing the chicken a day ahead is also helpful. Place the cooked chicken and the orange sauce in a baking dish and store in the refrigerator for overnight. When ready to serve, warm in the oven for 20 minutes. It's even better the next day.
Comment: For Peach Chicken, place two [or more] chicken breasts in a baking pan. Brown in one fourth cup margarine or corn oil on Medium heat. Arrange around the chicken, 2 to 3 sweet potatoes, peeled and sliced in half inch slices. Add salt and pepper and bake for 30 minutes in a 350-degree oven. Remove from oven and add the following mixture: 3 Tablespoons orange juice, 3 Tablespoons honey, and a half cup of GF brown sugar. Return to oven and bake uncovered an additional 30 minutes at 275 degrees. At 15 minutes into the second baking, remove and add one 16-oz can of sliced peaches that have been well-drained. Complete the baking time.
Why did we have peach
chicken so often? Because my mother canned 60 to 70 quarts of peaches
every summer. I note in her diary that there were days on
which we had peaches in something for first breakfast at 4:30 before going out
to milk the cows, at the main breakfast at 6:30 a.m., again for dinner which for
us was at noon; and in one more recipe with our supper.
Peasant Gravy
Whether this is peasant gravy or not--or just the kind that was made by my family, I'm not sure. It's a basic, natural gravy that my mother made with whatever fowl we had: chicken, duck, goose, pheasant, quail or turkey. Whenever one of us kids asked what kind of gravy we were having, the answer was always, "peasant gravy."
From the pan, the drippings [and scrapings].
If available, a rich stock, 3 to 4 cups [or create some or take some from the stone jar kept in the refrigerator]. If no stock was available, milk gravy might be the order for the day. Stock is made from browning the meat and vegetables before adding the water. This caramelizing provides both the color and the great flavor of brown stock. Next, remove as much fat as possible; it floats to the top and can easily be skimmed off. The water for stock was typically water from cooked vegetables--especially from peas and potatoes. Or, a few pieces of carrot, potato, turnip--whatever was cooked and mashed for a rich vegetable-based stock for use in gravies.
The roux, 2
to 3 Tablespoons of butter or fat reserved from a previous fowl; 3 to 4
Tablespoons of GF flour mix with 1 Tablespoon of corn starch or 1 teaspoon of
tapioca starch; salt and pepper to taste. And, if available, at the last
minute, add a few sprigs of dried or fresh parsley or celery leaves. The
roux was typically made in the cooking pan, but was also made in a separate
small fry pan or iron skillet.
Prune Hamburgers
Adding ground dried fruit to hamburger has been in vogue for many years, but was new to me until a couple of years ago. I have used both pitted prunes, ground coarse and cooked prunes, drained and mashed. Both appear to work equally well. While I liked the prune meatloaf, I have continued to make prune hamburgers more often since grilling or using the electric fry pan is simpler and involves less clean-up.
1 1/2 lb hamburger
3/4 to 1 c of ground or mashed prune pulp
season with pepper, a bit of non-iodized salt, and garlic powder
Optional: 1/2 c sesame seed, broken or crushed
Optional: 1/2 c onion, finely chopped
4 T milk [water or prune juice]
Mix
together with a wooden spoon or with your hands. Form into patties and
cook in a fry pan or grill. If grilled, be prepared for extra
liquid. Cook to your preference of doneness. Serve with usual
condiments or with a honey/mustard glaze.
Roast Port With Fennel
1 loin of pork [about 3 lbs]
1/4 c olive oil
1 T Dijon mustard
1 onion, chopped
4 cloves garlic, minced
1/4 t non-iodized salt
1/4 t black pepper
2 fennel bulbs, cut into quarters
3 to 5 sprigs of rosemary
1/2 c white wine
Preheat oven to 450 degrees. Wipe meat dry with paper towels and place in a roasting pan.
Combine 2 Tablespoons olive oil, mustard, onion, and garlic in a small bowl. Spread mixture on the top surface and part of the sides of the meat. Sprinkle with salt and pepper. Roast the meat for 15 minutes and lower the heat to 350 degrees.
Wash and drain the fennel and cut into pieces. Place the fennel around the pork and pour the remaining olive oil over the vegetables. Turn the pieces gently to coat with oil. Lay the rosemary on the top of the meat and vegetables.
Pour
in the wine on the side of the meat. Roast for 60 minutes or until juices
run clear when the roast is pierced with a sharp knife. If you are using a
thermometer, cook to 155 degrees. Let roast stand for 10 to 15 minutes
before carving. Turn the vegetables once during cooking. Baste the
meat at the same time.
Salmon Loaf [Patties]
Canned salmon can easily be made into a 4-star taste choice with a few seasonings. This recipe can be made into a loaf or more quickly into patties. Served with a creamed peas and a salad--lunch is ready. For patties, fry in electric skillet which has been heated to 350 degrees. Use corn oil as a shortening for the skillet or grill.
2 cans salmon, drained
1/2 t non-iodized salt
1/2 t black pepper
1/2 c milk or milk substitute [liquid from canned peas]
Juice of 1 lemon
1/2 to 3/4 c onion, finely chopped
2 eggs
1/2 c GF crumbs [cracker, bread, seasoned commercial]
Combine all ingredients in a large bowl. Stir and mix with a wooden
spoon. Pack into small loaf pan lightly greased with a solid shortening
such as Crisco. Bake in an oven which has been preheated to 350 degrees
for 45 minutes. Cool. Un-mold and garnish with parsley and lemon
wedges.
Salmon Steaks
2 red peppers
4 salmon steaks
1/8 t non-iodized salt
1/8 t black pepper
2 T butter
1/4 c shallots or onion, chopped
1/4 t cayenne pepper
1/4 c white wine
1/4 c heavy cream [or half 'n half]
2 T dill weed [plus dill sprigs for garnish]
Core and remove seeds from peppers. Cut into quarter-inch cubes.
Season both sides of steaks with salt and pepper. Melt butter over Medium-High heat in a large skillet, sauté pan, or electric fry pan. Add the steaks to the pan and cook until lightly browned on both sides. [4 to 5 minutes]. The cooking time varies with the thickness of the fish and the doneness desired.
Transfer the steaks to a warm platter and cover with foil. Leave the cooking butter in the skillet and scrape the bottom of the pan with a wooden spoon to loosen the browned bits clinging to the pan. Add the shallots, cayenne pepper, and red peppers. Cook over Medium-High heat, stirring occasionally, for 4 to 5 minutes or until vegetables are softened.
Add wine, turn up the heat to High, and cook until about half the liquid in the pan evaporates. {This step intensifies the flavor of the sauce]. Lower the heat to Medium-High , add the cream, and cook, stirring often, until the liquid reduces by about half.
Add the salmon steaks, chopped dill, and any juices that have accumulated around the steaks, and bring to a simmer. Cook for one to two minutes until the steaks are warmed through. Do not overcook.
Check
the seasonings, and add salt and pepper as desired. Using a flat metal
spatula, remove each steak to an individual plate; spoon a little of the sauce
over each serving and serve with dill sprigs for a decorative
garnish.
Sausage Breakfast Strata
This dish gets rave reviews from guests.
1 lb bulk pork sausage
8 to 10 slices of GF bread, cut [or torn] into 1-inch squares
2 c Cheddar cheese, shredded
6 eggs, beaten
3 c milk
1 t dry mustard
1 t non-iodized salt
Fresh or dried parsley
Brown sausage in a skillet; drain. Spread in bottom of a 9- x 13-inch baking dish [bread pan]. Spread bread cubes and cheese over sausage. Combine eggs, milk, mustard and salt; blend well. Pour evenly over sausage mixture. Sprinkle with parsley. Bake for 45 to 55 minutes in a 350-degree oven or until center is set.
Additions: I often add a can of cream-style corn, a small can of
mushrooms, or three-fourths cup potato flakes. I sometimes substitute
cooked, sliced potatoes for the bread and add three fourths cup onion,
chopped.
Sweet and Sour Chicken
Use the same recipe for pork and about the same amount of meat. I vary this recipe between three-fourths pound and a full pound. Chicken, turkey white meat, and pork are favorites for this combination. Consider also adding a few shakes of slivered almonds or macadamia nuts to each portion before serving.
1 c pineapple chunks, reserve the juice
2 T arrowroot flour [or any baking mix you have on hand]
3 T apple cider vinegar
4 T honey
1 t of Dijon or a spicy mustard
2 t GF catsup
1/4 c chicken broth
2 t ginger root, chopped and minced
1 onion, cut into crescents
2 cloves garlic, chopped, crushed
1 c mushrooms, chopped
1 green pepper, cut into strips
3/4 to 1 lb chicken breasts, cut into 1-inch pieces
1/4 lb snow peas, ends trimmed
1 tomato, cut into bite-sized pieces
Drain
pineapple. Mix pineapple juice with thickening agent [arrowroot], vinegar,
honey, mustard, catsup, and cayenne. Set aside. Heat broth in wok or
large skillet. Stir-fry ginger, onion, garlic, mushrooms, pepper and
chicken for 8 to 10 minutes. Pour off any liquid. Stir juice mixture
and pour into pan along with pineapple, snow peas, and tomatoes. Stir over
Medium heat 3 to 5 minutes or until sauce thickens. Remove from heat and
serve.
Tuna Croquettes
2 cans GF tuna, drained and flaked
2 c cooked rice, cooled
1 c regular mayonnaise [Hellmann's Regular]
1/3 c onion, minced
1 egg
1/4 t black pepper
1 c GF cracker crumbs [or GF bread crumbs; or GF cereal crumbs]
Drain and flake tuna. Add rice, mayonnaise, onion, egg, and pepper. Mix well. Shape into cone-shaped croquettes [or flat patties]. Roll in crumbs. Set on a greased baking sheet and bake at 450 degrees for 13 to 15 minutes. Serve with a GF tartar sauce or honey mustard sauce.
Comment: Omit the rice and add three fourths cup GF crumbs. Form
mixture into patties and cook in a skillet or electric fry pan. Serve with
a sauce of your choice and apple wedges or a fruit salad.
Turkey-Apple Sausages
With leftover turkey or with fresh ground turkey, these sausages are a nice treat and one more way to use a leftover.
1 egg, beaten
1/2 c fresh bread crumbs [soft crumbs appear to work out best]
1/2 c apple, finely chopped or grated
1/2 t non-iodized salt
1/2 t sage, finely ground
1/4 t black pepper
1 lb of turkey [ground leftovers, fresh or lean ground beef or pork]
Optional: apple peel roses; fresh sage.
In a mixing bowl, combine egg, bread crumbs, apple, salt, sage, and pepper. Add the ground turkey, beef, or pork and mix well.
Shape mixture into 16 small patties about 2 to 2 1/2 inches in diameter. Cover and refrigerate the patties overnight. [needed to blend the seasonings].
To cook sausage patties, place them in shallow baking pan. Bake in an oven preheated to 350 degrees for 15 to 20 minutes till no longer pink. Remove from oven. Pat patties with a paper towel to remove excess fat.
To serve, arrange patties
on a platter. If desired, garnish with apple peeling roses and/or half
slices of an orange and a few shakes of sage.