4 cups fresh chopped broccoli
8 slices of cooked bacon broken into bits
1/2 c. green onions
1/2 c. grated cheddar cheese (I like sharp)

Dressing:
3/4 c. mayonnaise
2 tbsp. Vinegar (cider best)
2 tbsp. Sugar

Prepare the first ingredients in a large bowl. Mix the dressing and pour onto the salad until "it looks good" Stir and refrigerate at least 2 hours before serving. The longer it sits the more flavor it will have.

1 head Romaine Lettuce, torn into bite-sized pieces
1 chicken breast, cubed and sautéd (or grilled and then cubed J)
1/2 lb. bacon, cooked and broken into pieces
2 large tomatoes, diced
1 cucumber, peeled and sliced
2 stalks celery, washed and diced
1/2 can medium olives, sliced

Mix all ingredients together. Top with your favorite gluten-free dressing! (Try Ranch, Raspberry Vinaigrette, or Italian)

1 cantaloupe melon
1 honeydew melon
1 medium-sized, seedless watermelon
1 - 2 pkg. seedless grapes (green or purple)


Halve the melons and remove the seeds from the cantaloupe and honeydew melons. Cut each melon half into 6 - 8 pieces, then cut into cubes. Slice and cube the watermelon, too. Then combine all the melon cubes and the grapes (rinse them first!) in a large bowl. Enjoy!

8 oz. cool whip
6 - 8 oz. raspberry or strawberry yogurt
4 candy bars (choose one from the list below and buy 4):
Mounds
Almond Joys
Snickers

10 - 12 c. assorted fruit:
drained fruit cocktail
sliced strawberries
sliced kiwis
sliced bananas
diced apples
grapes (rinsed and patted dry)


Cut up all the fruit, and place in a large bowl. In another bowl, combine cool whip and yogurt. Cut the candy bars into small pieces. Combine fruit, candy bars, and yogurt topping. Refrigerate until ready to serve, but do not make it too far in advance - sometimes fruit juices will settle out after it sits for a couple of hours, and that is yucky!

3 - 4 cups of GF noodles
1/4 - 1/2 c. sweet onions, diced
1 c. frozen corn
1 c. diced carrots
1 c. frozen peas
1 c. fresh or frozen broccoli, cut small (optional)

1/2 c. celery, sliced (optional)
2 c. cheddar cheese, cubed
1 can olives, sliced
1 chicken breast, "grilled" and cubed
1/2 lb. bacon, cooked and crushed (optional)
GF Salad Dressing (Italian or Ranch)
(Kraft is generally okay)


Cook gluten free noodles according to package directions. At the same time, boil onions, corn, carrots, broccoli, celery, and peas for 6 - 10 minutes (until carrots and broccoli are softened). Once they are done cooking, drain veggies and pasta. Place pasta, veggies, cheese, olives, chicken, and bacon (if desired) in a large bowl. Toss with salad dressing, to taste. (By the way, the key to making a good "Ranch" flavored pasta salad is to add LOTS of ranch dressing. You want the pasta salad to have a nice coating of dressing on it. If you do not add enough, the salad just has a faint "mayonnaise" flavor and really is not very good at all. But if you have got enough salad dressing on it . . . YUM!)

1 head fresh spinach, washed and torn into bite size pieces
1 c. mozzerella cheese
1/2 c. golden raisins
1/4 c. walnuts (optional)
Kraft Raspberry Vinaigrette

Mix all ingredients together.

Top with Kraft Raspberry Vinaigrette or your favorite GF salad dressing.

1 bag corn tortilla chips, gently crushed
1 lb hamburger
1 small onion, diced
1 small can tomato sauce
1 head lettuce, chopped
2 large tomatoes, diced
1 cucumber, peeled and sliced
3 cups grated cheddar cheese
1/2 can medium olives, sliced
sour cream

Brown hamburger and diced onion. Salt and pepper to taste. Drain fat from burger. Add tomato sauce and heat thoroughly. In a large bowl, mix together crushed tortilla chips, hamburger, lettuce, tomatoes, cucumbers, cheese, and olives. Serve with sour cream or ranch dressing.

Get ready for a very imprecise recipe . . . sorry!

Buy some asparagus. Rinse it very well. (Sandy asparagus is not pleasant!) Break off the bottoms of the spears by grabbing the spears and bending them near the bottom of the stalk. They will break in the right place.

Now, to cook them . . . Asparagus may be boiled in a medium pot for 4 - 6 minutes (until the stalks are tender, but not mushy). OR, you may cook the spears in a steamer for 5 - 7 minutes, again until the spears are tender. OR, you may grill the rinsed spears with the rest of your barbeque, brushing with barbeque sauce if desired. OR, you may sauté the spears in butter with a clove of pressed garlic until tender.

To serve asparagus . . . top with butter, salt, and pepper. If desired, squeeze a slice of fresh lemon over the top. Or you can serve it in the style my aunt calls "Queen Victoria... I think". To do that, pile 4 - 5 stalks of asparagus on each plate. Top with a warmed slice of ham, and a slice of cheddar cheese. (The cheese will melt from the heat of the asparagus and ham.) Enjoy!

7 c. green cabbage
1 c. red cabbage
½ c. shredded carrots
3 ½ Tbsp. vinegar
¼ c. sugar
½ tsp salt
1 1/4 c. mayonaise
Dash pepper

Cut green and red cabbage into strips. Dump them and the carrots into a medium size bowl. In a large measuring cup mix together the vinegar, sugar, salt and pepper. Add the cabbage mix. Cover and place in fridge for at least 45 minutes before serving.

5-8 medium sized red potatoes
1-2 c. frozen peas
GF White Sauce (see below)


Wash potatoes. Cut into 1 inch pieces.

Cover potatoes with water in a saucepan. Bring water to a boil. Boil for 8 minutes.

Add frozen peas. Continue boiling for another 8 minutes. Remove from heat. Drain water.

Top with one recipe of GF White Sauce. (Use the Medium or Thick recipe - it just depends on how you like your white sauce.)

Sauce:
1 c. chicken broth
1/2 c. milk
1/4 c. Featherlight mix
salt and pepper garlic salt
1 bag frozen shredded hash browns
1 - 2 c. shredded cheddar cheesediced ham (optional)
1/2 diced sweet onion (optional)

Preheat oven to 350º

Boil chicken broth. Mix milk and Featherlight mix together. Whisk milk mix into chicken broth. Boil until thickened.

Remove from heat. Add salt, pepper, and garlic salt to taste. In a big bowl, mix together hash browns, cheese, ham, and onion. Add sauce and mix well.

Pour into a 9 x 13 cake pan. Bake for 45 minutes.

6-8 slices bacon
1 c. chopped onion (med)
3 cans french style green beans, drained
2 recipe GF mushroom soup
1 c. crushed potato chips (optional)
8 oz. mozzarella cheese, shredded (optional)

Cook bacon in a large skillet until crisp, remove, crumble and set aside.

Drain off excess bacon drippings, leaving 1 to 2 tablespoons in the skillet. Sauté onions in bacon drippings until tender; drain. Make cream soup base according to recipe, adding chopped mushrooms. Combine onion, beans, mushroom soup, and crumbled bacon; blend well. Add salt and pepper to taste.

Spoon mixture into a 9X13 pan. bake at 350° for 30 minutes. Sprinkle potato chips and cheese on top of green bean mixture. Return to oven just until cheese is melted. (5-8 minutes)


Cream Soup Base- used above


1 c. dry milk powder
1 c. white rice flour
2 Tbs. dehydrated minced onions
1/2 tsp. pepper
1/2 tsp. salt


Mix together. Store on the counter.

To make cream soup from the base, mix together:

1/4 c. base
1/4 c. cold water
1 c. hot beef broth (Swanson's)
1 small can mushrooms chopped finely

Whisk together soup base and cold water. Cook and stir over medium heat until thick and bubbling.

4 large baking potatoes
4 oz. cream cheese
1/2 c. sour cream
1-2 tsp. salt
1/4 tsp. black pepper
up to 1/2 c. milk
1 c. grated cheddar cheese (optional)

Peel and cube potatoes. In a large pot, cover potatoes with hot water. Bring to a boil. Boil over medium heat for 20 minutes. Drain water from potatoes. Add cream cheese, sour cream, pepper, and salt to potatoes. Mash with a mixer or potato masher. If you feel the mashed potatoes are too thick, add up to a 1/2 cup milk. You can also add cheese if you like.

1 batch rice flour tortillas
16 ounces cream cheese
1/2 c. chopped green onions
1 (14 ounce) can black olives (chopped)
1 (6 ounce size) can of green chilis
1 small jar of pimentos
1 packet ranch mix (make sure it's gluten free)

Mix all ingredients together, and spread over tortillas. Roll up and slice so you can see the wheel of colors.

Serve cold.

1 Tbs. margarine or oil
1 c. rice
2 c. boiling water

Heat water to boiling on the stovetop.

Meanwhile, heat the oil over medium high heat in a non-stick pan. Add the rice and sauté until the rice is a solid white color. Your water should be to the boiling point (or near it) by the time you are done sautéing the rice.

Add 2 c. boiling water to the rice. Cover the pan and decrease the heat to low. Simmer on low heat for 20 minutes. (Don't forget to set the timer!) Remove from heat. Enjoy!

Makes 2 cups of rice.

8-10 medium sized red potatoes
2 Tbs. olive oil
½ tsp. rosemary
½ tsp. dried parsley flakes
½ tsp. thyme
salt

Cut potatoes into 1" chunks. Drizzle with olive oil and sprinkle with spices. Add salt to taste. Stir to cover potatoes evenly. Place potatoes in a 9x13 pan. Cover with foil. Bake at 350° for 45-50 minutes, or until potatoes are soft. If desired, you may remove the foil for the last 10 minutes of baking.

I grew up loving these. We have found that it is easier to eat a large sandwich like this if you put it in a baggie and hold onto the bottom of the sandwich with the baggie. Simply fold the baggie down as you eat. It's less messy and helps keep all those yummy toppings inside where they belong. -Kirsti

Gluten free hamburger buns Per sandwich
Butter
2 strips of *bacon cooked crisp
2 slices fresh tomato
2 leaves lettuce
1 scrambled egg (pre-cooked)
Mayo or miracle whip

Optional Ideas
Avacado
Mustard
Baby Spinach Leaves
Swiss Cheese
Purple Onions
Roasted Turkey
Dill Pickles

Turn oven to broil. Cut the gluten free bread in half, place cut side up on a 9x13 sheet pan. Spread butter over each side of bread. Toast for 30 seconds , or until golden brown. Make sure you watch the bread closely so that you don't burn it. Top with egg, tomato, bacon, lettuce and any other favorite ingredients.

*can substitute turkey bacon
Serves 1

Filling:
4 boneless chicken breast halves, cooked
1 stalk celery, chopped
¼ onion, chopped
salt and pepper to taste
¼ cup creamy salad dressing -ranch
2 tsp. Sugar
½ tsp mustard

1 tsp melted butter 1 ½ Tbs. Vinegar
1 ½ Tbs. Milk or cream
Cream puff: ½ c. butter flavored shortening
1 c. water
1/3 c. potato starch
2/3 c. rice flour
¼ tsp. salt
1 Tbs. sugar
4 eggs

Filling: Chop chicken, celery, and onion into small pieces, and place in a medium bowl. Combine ranch salad dressing, sugar, mustard, melted butter, vinegar, and milk, and pour over chicken mixture. Stir until combined. Cut cream puffs in half and fill with approximately 2 Tbs. filling mixture.

Cream Puffs: Preheat the oven to 450°.

In a medium saucepan, heat water and shortening until boiling. Combine dry ingredients in a small bowl, add to boiling shortening mixture. Stir until the mixture forms a ball. Remove from heat, and allow dough to cool a bit.

Using a mixer, add the eggs to the dough one at a time, beating well after each. Line a cookie sheet with parchment paper (this works better than greasing the cookie sheet). Scoop 1 inch balls of dough onto the paper, allowing enough room for the puffs to expand while baking. Bake the puffs for 15 minutes, then decrease the heat to 350°degrees and bake for another 10 minutes.

Optional ingredients: 1/2 cup of cashews, 1 ½ c. red grapes, 6 crumbled bacon strips, 1 sliced avocado, or grated provolone or swiss cheese.

This recipe was a request from my husband for his birthday. He's seen people eating them over the years and always thought they looked yummy. So, I came up with this recipe. He was right- they were yummy.- Kirsti

2 Tbs. butter
1 Tbs. chopped sweet onion
2-3 cloves minced garlic
¼ c. All- purpose flour mix
¼ c. soy sauce*
4 c. water
5 tsp beef boullion
1 ½ pounds thin sliced roast beef
*4 gf hoagie buns
Cheese (provolone or swiss)

In a medium saucepan combine water and boullion. Bring to a boil. Remove from heat.

In a separate large skillet over medium heat, melt butter. Add chopped onions, and garlic and sauté until soft. Add flour and boullion mixture slowly- stirring quickly to avoid lumps. Add soy sauce. Simmer over low heat until ready to serve sandwiches.

Preheat oven to broil.

Slice buns lengthwise. On one side pile meat loosely and top with cheese. On the other spread a generous amount of butter. Place under broiler for 1-2 minutes- until golden brown and cheese is melted.

Place sauce into dipping cups and serve alongside sandwiches.

* can substitute worchestershire sauce if allergic to soy
*To make hoagie buns use our white bread mix and spread it in tin foil or English muffin rings bent into long hoagie bun shapes.

4 gluten free hoagie buns
1 lb rib-eye steak chopped into small pieces
4-6 slices of provolone cheese
butter
2 Tbs. canola oil
½ sweet onion, thinly chopped
½ green bell pepper, thinly sliced
½ tsp minced garlic
½ tsp salt
Dash of pepper

Turn oven to broil.

In a medium saucepan heat 1 tbs.oil until hot. When hot sauté the onions bell peppers, and garlic, about 6 minutes or until soft. Add the salt and pepper, stirring for 30 seconds. Remove vegetables from the pot and set aside to use later.

Use the other half of the oil and pour into pan. Cook the meat until most of the pink has disappeared, or about 2 minutes. Mix in the Sauteed vegetables.

Cut hoagie buns in half lengthways and spread with butter. Place these in the oven to toast. Make sure that you watch them, it will only take a minute and then they start to burn. Pull the buns from the oven and place 1 heaping spoon of meat mixture onto the bun. Top with cheese slices and return the buns to the oven. Again, they will only be in the oven for a short period of time. When the cheese has melted remove from oven.

Serve hot!

It may be that you don't like the spicy in the spicy chicken sandwich. I know my kids don't. So we came up with a recipe using the basic chicken nugget dry mix that makes an un spicy chicken sandwich to die for

1 1/3 c. GF all-purpose flour mix
2 tsp garlic salt
2 tsp ranch powder
5 chicken breasts
½ c. water

Cut the width of your chicken in half, to thin them out. Once they are thin, cut them in half again to make the chicken small enough to fit on a bun. Pound each chicken breast until flat.

Mix together your dry ingredients. Place water in a separate bowl.

Dip each breast into the dry ingredients, than the wet ingredients and then the dry again, to completely coat them in batter.

Deep fry each breast until cooked all the way through. (appx 4-5 minutes)

Serve on top of a gluten free bun with mayonnaise and lettuce.

My neighbor, and good friend, called me in a panic one night. Her 15 year old sister really wanted a spicy chicken sandwich that tasted just like Wendy's for her birthday dinner, and she didn't know where to start. I looked up some recipes, and we went from there. They turned out fabulous! Her sister loved them. So, if you are missing that spicy chicken sandwich, make this recipe! -Kirsti

7 chicken breasts
1/3 c. chipotle hot sauce
2/3 c. water
6 c. oil
1 c. EGF all purpose flour
2 ½ tsp garlic salt
4 tsp cayenne pepper
1 tsp black pepper
½ tsp paprika
7 GF buns (true yeast bread recipe)
Shredded lettuce
mayonaise

Mix the chipotle sauce and water in a medium size bowl. In a separate bowl , mix together flour, garlic salt, cayenne, pepper, and paprika.

Cut the width of your chicken in half, to thin them out. Once they are thin, cut them in half again to make the chicken small enough to fit on a bun. Pound each chicken breast until flat.

Dip each breast into the dry ingredients, than the wet ingredients and then the dry again, to completely coat them in batter.

Deep fry each breast until cooked all the way through. (appx 4-5 minutes)

Serve on top of a gluten free bun with mayonnaise and lettuce.