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GF Lasagna

2006 Conference Cookbook

Ingredients:

1 lb

Ground Beef – cooked and drained

1 jar

Your favorite GF Spaghetti Sauce or Homemade Sauce

6

GF Lasagna Noodles – cooked al dente

1

Egg – beaten

2 cups

Cottage Cheese

½ cup

Grated Parmesan Cheese

8 oz

Sliced Mozzarella Cheese

1 Tbsp

Dried Parsley Flakes

 Directions:

  1. Combine egg, cottage cheese, ¼ cup parmesan cheese and parsley flakes.
  2. Combine ground beef and sauce.
  3. Layer half of the cooked noodles in baking dish.
  4. Spread half the cottage cheese mixture over noodles, then half the sauce mixture.
  5. Top with half the mozzarella cheese. Repeat layers.
  6. Sprinkle remaining parmesan cheese atop.

 

Polenta Lasagna

2006 Conference Cookbook  

This is  basically a classic lasagna, but instead of noodles, I use thin layers of sliced cooked polenta

Preheat oven to 350 degrees

In an oiled lasagna-style pan, layer:

-cooked polenta (sliced thin)

-ricotta cheese filling (one carton stirred with one egg

1 cup grated Parmesan or mozzarella, seasoned with salt & pepper, Italian herbs)

roasted veggies and/or cooked ground beef (or turkey) and onion

prepared red sauce

Repeat the layers, and top with more grated cheese (I like mozzarella on the top)

Bake at 350 degrees until hot and bubbling, anywhere from 45 to 55 minutes, depending upon your oven  If the cheese on top starts to  over-brown, cover the pan with foil Allow the lasagna to rest for five minutes before cutting into squares and serving

Note*Feta cheese also works for a Greek-style twist:: use lots of balsamic-roasted veggies (eggplant is nice, and red peppers, Portobello mushrooms), pitted Kalamata olives make layers and top with plenty of red sauce

Southwestern-style

I use spicy seasonings, and drained/rinsed black beans, green chilies, sliced black olives, and sautéed onions and peppers, with layers of cooked chicken strips or ground Colman beef, or spicy Applegate Farms Red Pepper Sausages (sliced), and topped with a spicy red sauce (add salsa to red sauce) and Jack cheese

I find the cooked polenta in rolls at the supermarket and at health food Stores. You can always cook up your own from scratch, of course, and cool it in a cake or loaf pan, then slice it.

Enjoy!

 

Spaghetti Leftovers

2006 Conference Cookbook

Ingredients:

 

Spaghetti Noodles

 

Spaghetti Sauce

 

Butter

 

Parmesan Cheese

 

Egg - beaten

 Directions:

  1. Mix all but sauce and press into greased pie plate.
  2. Can be used as crust for quiche, or spread cottage cheese or grated cheese on crust. Pour in thick spaghetti sauce.
  3. Sprinkle with additional cheese and bake at 350 degrees for 20-30 minutes.

Crunchy Chicken Nuggets

From Jan Bowne - 2006 Conference Cookbook

2 whole chicken breasts, skinned, boned and                     

cut into 1 ½-2 inch cubes 

1/8 tsp. pepper                                    

1 egg, beaten

¼ cup rice flour                                    

2 tbs. milk

¼ tsp. paprika                                               

½ cup toasted GF bread crumbs

Directions:

1.Combine flour, paprika and pepper in large reclosable plastic bag.  Add chicken cubes;  close bag and shake to coat evenly

2.In a small bowl, combine egg and milk; dip coated cubes into egg mixture.

3.In reclosable plastic bag place coated chicken cubes with crumbs; close bag and shake to coat evenly.

4.Place chicken on baking sheet.  Bake at 400 degrees 10 to 20 minutes, or until done.  Makes 15 to 20 nuggets.

 

Tortilla Pie

From Sylvia Bower - 2006 Conference Cookbook

Preparation time-20 minutes    Cooking time- 12 minutes

1 pound lean ground beef

1 cup finely chopped onion

½ cup finely chopped celery

1 clove garlic

1 can red kidney beans, drained

1 can whole kernel corn

1 cup salsa

Chili powder (to taste)

6 6-inch tortillas

1 cup cottage cheese, drained (ricotta also would work)

1 cup shredded Sharp Cheddar cheese (or cheese of choice)

 

Crumble beef into a 3 quart casserole. Stir in onion, celery, and garlic.  Cook, covered on 100% power in microwave for 5-7 minutes or until beef is no longer pink and vegetables are tender. Drain off fat. Stir in beans, corn, salsa, and chili powder.

Spray a 9-inch pie plate with nonstick spray. Line pie plate with tortillas to form a shell. Spoon cottage cheese over tortillas. Top with meat mixture.

Cook covered with vented clear plastic wrap, on high for 6-7 minutes or till heated through, giving the dish a half turn once. Sprinkle with cheese. Cook covered on high for 1 minute more or until cheese is melted. Let stand for 10 minutes. Makes 6 servings.

 

Kielbasa & Potatoes

From Mary K Sharrett - 2006 Conference Cookbook

16 oz Light Kielbasa ( be sure to read label to check gluten status- try Hillshire Farms)

16 oz new potatoes

2 green peppers

1 medium onion

Cook potatoes and cut into quarters( leave the skin on for more fiber). Slice kielbasa into coins. Slice onion and green peppers into strips and then heat in large frying pan with 2 tablespoons of water. When vegetables are tender add kielbasa and potatoes & cook about 10 minutes.

 

Sausage and Potato  Casserole

By, Carol Keith adapted from the Dispatch - 2006 Conference Cookbook

 Package (28 ounces)Frozen O'Brien potatoes

1 pound bulk pork sausage(Jennie-O Breakfast Lovers Turkey Sausage)

2 cups grated sharp cheddar cheese

8 Large Eggs( use 1/2 Egg beaters)

2 Cups milk( use skim milk)

1 Tbsp Dijon Mustard

Dash of Tabasco sauce

1 tsp salt

1/4 tsp freshly ground black pepper

Cook the potatoes according to package directions being sure to season with salt and pepper. Cool

Sauté sausage until cooked through, crumbling as it cooks. drain. Stir in potatoes. stir in 1 1/2 cups of cheese.

Butter 13 x 9 inch baking dish. spoon sausage mixture into pan. whisk eggs, milk, mustard, Tabasco sauce salt and pepper. Pour over sausage mixture. Sprinkle with remaining 1/2 cup cheese. Cover and refrigerate overnight.

Preheat oven to 375 degrees. Bake casserole uncovered until puffed slightly and set, about 45-50  minutes

 

Mexibean Stroganoff

2006 Conference Cookbook

Serves 6-8

Ingredients:
1 pound ground beef or ground turkey 1 medium onion, chopped
1-2 cloves garlic, chopped
2 (15-ounce) cans light red kidney beans, rinsed and drained
2 (10-3/4 ounce) cans tomato soup ( try Hunts Tomato Soup or Liptons Cup a Soup-Tomato)
1 (15-ounce) can black beans, rinsed and drained
16 ounces fat-free sour cream or fat-free yogurt
1 (1-1/4 ounce) package taco seasoning  (try Ortega Brand)

Preparation: Brown ground beef, onion and garlic in large skillet. Drain excess fat. Add remaining ingredients. Mix well and simmer for 1/2 to 1 hour or until thick. Serve over rice and top with chopped green onion and shredded cheese

Spinach Pie (Quiche)

By, Puri Purta - 2005 Conference Cookbook

Ingredients:

10 oz pkg

Frozen Spinach

3

Eggs

12 oz

Cottage Cheese

3 Tbsp

Buckwheat Flour

2 Tbsp

Butter, melted

1 cup

Cheddar Cheese, grated

Directions:

  1. Preheat oven to 350 degrees.
  2. Thaw spinach, squeeze water and chop.
  3. Mix all the ingredients together.
  4. Spray deep dish pie pan or square 9 x 9 pan with no-stick spray (Pam). Pour mixture.
  5. Bake for 45 minutes to 1 hour until edges are brown.

 

Chinese Corn Soup

By, Karen Hutson - 2005 Conference Cookbook

Ingredients:

2

Whole Chicken Breasts, boned and skinned

1

Egg White

1 Tbsp

Rice Wine

1 Tbsp

Cornstarch

1 qt

Chicken Stock

8 oz can

Creamed Corn

1 tsp

Salt

1 ½ tsp

Pepper

1

Egg, beaten

2 Tbsp

Cornstarch dissolved in 2 tbsp water

Directions:

  1. Dice chicken into bite-sized pieced or slice to thin slivers and combine with the egg white, rice whine, and cornstarch. Set aside.
  2. Bring to a boil the chicken stock, creamed corn, salt and pepper.
  3. When stock reached a boil, add chicken, stirring constantly to break up chicken. Cook 1 minute.
  4. Add eggs in a thin stream, stirring slowly in one direction. Stir in cornstarch/water mixture. Cook 1-2 minutes.

 Tip: If chicken stock is already salted, reduce salt in step #2.

 

Thick Crust Pizza Dough

By, Darry Faust - 2005 Conference Cookbook

Ingredients:

1 ¼ cup

Rice Flour (White or Brown)

1 cup

Tapioca Flour

¼ tsp

Xanthan Gum

1 pkg

Unflavored Gelatin

1 tsp

Baking Powder

1 Tbsp

Sugar

¾ cup

Cottage Cheese

⅛ cup

Olive Oil

½ cup

Buttermilk

1

Egg – blended with fork

Directions:

  1. Mix dry ingredients thoroughly.
  2. Mix in wet ingredients.
  3. This dough should be mixed and then formed into ball with a rubber spatula.
  4. Dust the dough ball with rice flour. Roll out on rice flour dusted wax paper sheet.
  5. Roll to about ½” thickness (or about 12” in diameter to fit a pizza pan).
  6. The pizza can be cooked on a cookie sheet also. Flute the edges of the pizza shaped dough.
  7. Bake 350 degrees for 30 minutes.
  8. Spread sauce over the top of the pre-baked pizza dough. Top with your favorite toppings.
  9. Bake 350 degrees for 10-15 minutes.

Tip:  Slice and enjoy

 

Chicken & Rice Bake

By, Kim Rozsa - 2005 Conference Cookbook

Ingredients:

¼ cup

Reduced-Fat Margarine

⅓ cup

GF Flour Mix

¾ tsp

Salt

⅛ tsp

Pepper

1 ½ cup

Skim Milk

1 cup

Chicken Broth

2 cups

Cut-up Chicken or Turkey (about 10 oz.)

1 ½ cup

Cooked White Rice or Wild

⅓ cup

Chopped Green Bell Peppers

¼ cup

Slivered Almonds

2 Tbsp

Chopped Pimientos

4 oz can

Mushroom stems and pieces, drained

 

Parsley, if desired

Directions:

  1. Heat oven to 350 degrees.
  2. Heat margarine in 2 qt saucepan over medium heat.
  3. Stir in flour, sat and pepper.
  4. Cook and stir constantly, until bubbly. Remove from heat.
  5. Stir in milk and broth. Heat to boiling, stir constantly.
  6. Boil and stir one minute.
  7. Stir in remaining ingredients. Pour into greased 2 qt casserole or square 8 x 8” baking dish.
  8. Bake uncovered 40-45 minutes or until bubbly. Garnish with parsley.

 

Meatballs in BBQ Sauce

2005 Conference Cookbook

Sauce Ingredients:

2 cups

Catsup

2 Tbsp

Minced Onions

¼ cup

Vinegar

2 Tbsp

Worcestershire Sauce

¼ cup

Brown Sugar

Meatball Ingredients:

1 lb

Ground Beef

¼ cup

BBQ Sauce (see above)

1

Small Egg

½ cup

Long Grain Rice - uncooked

Sauce Directions:

  1. Mix and cook over medium heat for 10 minutes.

Meatball Directions:

  1. Mix and roll into balls.
  2. Cook in BBQ Sauce over medium-low heat for 20 minutes.

Tip: Serve over rice.

 

GF Lasagna

2005 Conference Cookbook

Ingredients:

1 lb

Ground Beef – cooked and drained

1 jar

Your favorite GF Spaghetti Sauce or Homemade Sauce

6

GF Lasagna Noodles – cooked al dente

1

Egg – beaten

2 cups

Cottage Cheese

½ cup

Grated Parmesan Cheese

8 oz

Sliced Mozzarella Cheese

1 Tbsp

Dried Parsley Flakes

Directions:

  1. Combine egg, cottage cheese, ¼ cup parmesan cheese and parsley flakes.
  2. Combine ground beef and sauce.
  3. Layer half of the cooked noodles in baking dish.
  4. Spread half the cottage cheese mixture over noodles, then half the sauce mixture.
  5. Top with half the mozzarella cheese. Repeat layers.
  6. Sprinkle remaining parmesan cheese atop.

 

Rice Alfredo

2005 Conference Cookbook

Ingredients:

2 cups

Long Grain Rice

4 cups

Chicken Broth

½ cup

Cram

¾ cup

Parmesan Cheese

4 Tbl.

Butter – melted

½ cup

Toasted Pine Nuts

Directions:

  1. Cook rice according to direction, substituting chicken broth for water.
  2. When rice is done, fluff with fork.
  3. Add remaining ingredients and transfer to a serving dish sprinkle top with extra cheese.

 

Cheddar Cheese Soup

2005 Conference Cookbook

Ingredients:

4 Tbl.

Butter

½ cup

Carrots – diced

½ cup

Green Peppers – diced

½ cup

Onion – diced

½ cup

Celery – diced

¼ cup

Potato Starch Flour

3 cups

Chicken Stock

12 oz.

Cheddar Cheese – shredded

3 cups

Milk

1 cup

Cream

 

Salt and Pepper to taste

Directions:

  1. Melt butter in double broiler, add veggies and braise until tender but not brown.
  2. Blend in flour, cook stirring for 1 minute.
  3. Add stock and cook until thickened.
  4. Add cheese and stir until melted.
  5. Add milk and cream. Season to taste.

 

Baked Chicken Salad Casserole

2005 Conference Cookbook

Ingredients:

3 cups

Chicken – cooked and cut up

1 ½ cups

Sour Cream

½ tsp.

Salt

1 cup

Shredded Cheddar Cheese

1 ½ cups

Celery – chopped

⅓ cup

Slivered Almonds

1 ½ tsp.

Prepared Mustard

1 cup

Potato Chips – crushed

 

French Dressing to taste

Directions:

  1. Marinate chicken and celery in French dressing for 1 hour.
  2. Combine with ½ cup Shredded Cheddar Cheese and almonds.
  3. Blend sour cream, mustard and salt.
  4. Pour over chicken and toss to blend.
  5. Put in baking dish.
  6. Combine chips and remaining cheese and put on top of chicken mixture.
  7. Bake 300 degrees for 30 minutes or until heated through.

 

Spaghetti Leftovers

2005 Conference Cookbook

Ingredients:

 

Spaghetti Noodles

 

Spaghetti Sauce

 

Butter

 

Parmesan Cheese

 

Egg - beaten

Directions:

  1. Mix all but sauce and press into greased pie plate.
  2. Can be used as crust for quiche, or spread cottage cheese or grated cheese on crust. Pour in thick spaghetti sauce.
  3. Sprinkle with additional cheese and bake at 350 degrees for 20-30 minutes.

 

Baked Corn Dogs

By, Chris Sprague - 2004 Conference Cookbook

Ingredients:

½ cup

Masa – Mexican Corn Flour

¼ cuip

Rice Flour or Corn Starch

¾ cup

Yellow Cornmeal

1 tsp.

Baking Powder

1 tsp.

Sea Salt

1 tsp.

Garlic Powder

½ Tbl.

Dark Chili Powder

¼ cup

Sugar

2

Eggs

¾ cup

Low Fat Milk

 

GF Hot Dogs – cut into 3 logs

Directions:

  1. In a large bowl mix together all dry ingredients.
  2. Add eggs and milk, blend until batter is smooth.
  3. In small greased Tussie tins or muffin pans, place ⅓ tin full of batter.
  4. Place hot dog on top, press down slightly.
  5. Add another ⅓ tin full pf batter just over the center of the hot dog. So the ends of the hot dog are seen.
  6. Bake 400 degrees for approximately 12 minutes. Check. May need additional time until brown.
  7. Cool for a few minutes. Remove corn dogs from tins.
  8. Serve with mustard and ketchup.
  9. Can hold in refrigerator. Reheat in 325 degree conventional oven.

Tip:  Enjoy!

 

Jamaican Jerk Chicken

By, Bob Janosy - 2004 Conference Cookbook

Ingredients:

6

Scallions – green only, sliced thin

2 large

Shallots – finely minced

2 large

Cloves Garlic – finely minced

1 Tbl.

Fresh Ginger – finely minced

1 tsp.

Hot Fresh Chile – seeded, finely chopped (Scotch Bonnet or Habanero)

1 Tbl.

Ground Allspice

1 tsp.

Fresh Ground Black Pepper

¼ tsp.

Cayenne Pepper

1 tsp.

Ground Cinnamon

½ tsp.

Ground Nutmeg

1 Tbl.

Fresh Thyme or 1 tsp. dried

1 tsp.

Course Salt

1 Tbl.

Dark Brown Sugar

½ cup

Fresh Orange Juice

½ cup

Rice Vinegar

¼ cup

Red Wine Vinegar

¼ cup

Soy Sauce

¼ cup

Olive Oil

2

Chickens - quartered

Directions:

  1. In small bowl, combine scallions, shallots, garlic, ginger and Chile.
  2. In another bowl, combine spices, salt and sugar. Mix thoroughly.
  3. Whisk in orange juice, vinegars and soy.       
  4. Slowly drizzle in oil, whisk constantly.
  5. Add reserved scallion mixture and stir. Let rest 1 hour.
  6. Wash chicken and place in bowl.
  7. Add sauce to chicken and rub in well (use gloves to protect hands from hot Chiles).
  8. Cover and refrigerate overnight.

 

Creamed Chicken over Confetti Rice Squares

By, Barbara Nichols (Farm & Dairy) - 2004 Conference Cookbook

Ingredients:

3 cups

Cooked Rice – Brown or White (not instant)

1 cup

Shredded Swiss Cheese

½ cup

Chopped Parsley

⅓ cup

Chopped Onion

⅓ cup

Chopped Pimento

3

Eggs – beaten (can use 1 egg and ½ cup egg beaters)

1 ½ cups

Milk (can use skim)

2 Tbl.

Margarine (can use Smart Balance-no trans fat)

3 Tbl.

Flour (Sweet Rice Flour works.)

2 cups

Milk

3 cups

Cubed Cook Chicken (Boneless, Skinless Breasts)

 

Paprika

1 cube

Chicken Bouillon

Directions:

  1. Combine 1st 7 ingredients; spoon into a buttered 8” baking dish.
  2. Bake 325 degrees for 1 hour or until a knife inserted in center comes out clean.
  3. Melt margarine in a heavy saucepan over low heat.
  4. Add flour stir until smooth. Cook 1 minute, stirring constantly.
  5. Gradually add milk and bouillon. The original recipe didn’t call for bouillon but I thought the gravy sounded very bland.
  6. Cook over medium heat. Stir until thickened and bubbly.
  7. Stir in chicken.
  8. Cut rice into 4 inch squares. Spoon cream chicken over rice squares. Sprinkle with paprika.
  9. Make 4 servings.

Tip:  When I make it again I am going to make a little more of the gravy and chicken, although you really don’t need too much of the gravy on top.

 

Polenta Lasagna

By, Denise Loehr  - 2004 Conference Cookbook

Ingredients:

1 tube

Polenta

 

Cooking Spray

15 oz.

Ricotta Cheese

½ tsp.

Crushed Red Pepper

10 oz.

Frozen Chopped Spinach

2

Egg s– whites only

1 jar

Marinara Sauce

1 cup

Parmesan Cheese – fresh pre-shredded.

Directions:

  1. Preheat oven to 400 degrees.
  2. Spray 11 x 7” baking sheet with cooking spray.
  3. Cut Polenta in ½” width and arrange on pan to from bottom layer.
  4. Mix together ricotta cheese, red pepper, spinach and egg. Spread over Polenta.
  5. Spoon marinara sauce on top evenly.
  6. Cover with foil and bake for 30 minutes.
  7. Uncover and sprinkle with cheese and bake for additional 5 minutes or until cheese melts.

 

Meatloaf

By, Ashley McDonald  - 2004 Conference Cookbook

Ingredients:

1 lb.

Extra Lean Ground Beef

1

Egg

1 tsp.

Minced Onions

1 Tbl.

Chili Sauce

⅓ cup

GF Cereal Crushed

 

Salt & Pepper to taste

Directions:

  1. Place all in mixing bowl and knead together with hands until well mixed.
  2. Form into round shape and place in a flat pan that has low raised sides.
  3. Bake 350 degrees for 50-60 minutes.
  4. Let stand for 5 minutes before slicing.

 

Hobo Dinner

2004 Conference Cookbook

Ingredients:

3-4 oz.