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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!
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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 don’t make it too far in advance – sometimes fruit juices will settle out after it sits for a couple of hours, and that’s yucky!
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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’ll 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!
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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 don’t add enough, the salad just has a faint “mayonnaise” flavor and really isn’t very good at all. But if you’ve got enough salad dressing on it . . . YUM!)
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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.
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1/4 c. featherlight
1/2 c. water
salt to taste
Heat broth to a boil. In a seperate container, whisk togethr flour mix and water. Add flour mixture to broth and return to a boil. Boil until thickened. Remove from heat. Add salt, if desired. Serve over mashed potatoes, chicken, stuffing etc...
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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
½ tsp. pepper
½ tsp. salt
Mix together. Store on the counter.
To make cream soup from the base, mix together:
¼ c. base
¼ 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.
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8 slices of cooked bacon broken into bits
½ c. green onions
½ c. grated cheddar cheese (I like sharp)
Dressing:
¾ 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.
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1 chicken breast, cubed and sautéed (or grilled and then cubed J)
½ lb. bacon, cooked and broken into pieces
2 large tomatoes, diced
1 cucumber, peeled and sliced
2 stalks celery, washed and diced
½ can medium olives, sliced
Mix all ingredients together. Top with your favorite gluten-free dressing! (Try Ranch, Raspberry Vinaigrette, or Italian)
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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
½ 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.
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- Melon Salad
- Mounds of Fruit Salad
- Asparagus
- Gluten Free Pasta Salad
- Gluten Free Green Bean Casserole
- Gluten Free Fabulous Mashed Potatoes
- Gluten Free Pasta Salad
- Gluten Free Gravy
- Gluten Free Broccoli Salad
- Gluten Free Chicken Bacon Salad
- Gluten Free Taco Salad
Melon Salad
1 cantaloupe melon1 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!
Back To Top
Mounds of Fruit Salad
8 oz. cool whip6 – 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 don’t make it too far in advance – sometimes fruit juices will settle out after it sits for a couple of hours, and that’s yucky!
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Asparagus
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’ll 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!
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Gluten Free Pasta Salad
3 – 4 cups of GF noodles1/4 – 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 don’t add enough, the salad just has a faint “mayonnaise” flavor and really isn’t very good at all. But if you’ve got enough salad dressing on it . . . YUM!)
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Gluten Free Fabulous Mashed Potatoes
4 large baking potatoes4 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.
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Gluten Free Gravy
2 c. broth (chicken, turkey, or beef1/4 c. featherlight
1/2 c. water
salt to taste
Heat broth to a boil. In a seperate container, whisk togethr flour mix and water. Add flour mixture to broth and return to a boil. Boil until thickened. Remove from heat. Add salt, if desired. Serve over mashed potatoes, chicken, stuffing etc...
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Gluten Free Green Bean Casserole
6-8 slices bacon1 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
½ tsp. pepper
½ tsp. salt
Mix together. Store on the counter.
To make cream soup from the base, mix together:
¼ c. base
¼ 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.
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Broccoli Salad
4 cups fresh chopped broccoli8 slices of cooked bacon broken into bits
½ c. green onions
½ c. grated cheddar cheese (I like sharp)
Dressing:
¾ 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.
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Chicken Bacon Salad
1 head Romaine Lettuce, torn into bite-sized pieces1 chicken breast, cubed and sautéed (or grilled and then cubed J)
½ lb. bacon, cooked and broken into pieces
2 large tomatoes, diced
1 cucumber, peeled and sliced
2 stalks celery, washed and diced
½ can medium olives, sliced
Mix all ingredients together. Top with your favorite gluten-free dressing! (Try Ranch, Raspberry Vinaigrette, or Italian)
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Taco Salad
1 bag corn tortilla chips, gently crushed1 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
½ 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.
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