Side Dishes

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Cauliflower Salad

By, Denise Ramsey - 2006 Conference Cookbook

1 Head Cauliflower chopped

1 small onion finely chopped

1 pound bacon fried, drained & crumbled

Mix 2 cups mayonnaise,1/2 C Parmesan cheese, ¼  C Sugar  and pour over cauliflower. Don’t mix or stir. Refrigerate 24 hours. Stir when serving.

 

Cranberry Jell-O Salad

By, Paulette Goubeaux - 2006 Conference Cookbook

2 small boxes strawberry Jell-O ( I use sugar free)

2 & ½ Cups Water

1 Can whole jelled cranberry sauce

1 # 2 can crushed pineapple

½ C Nuts ( your choice)

2 bananas sliced

Heat water, dissolve Jell-O in water, add mashed cranberry sauce, pineapple with juice. When slightly thickened add nuts and sliced bananas. Refrigerate until thick . So good!!

 

Salsa Rice

By, Wilma Jean Faulhaber - 2006 Conference Cookbook

Ingredients:

1 & ½ Cups Water

1 & ½ Cups GF Salsa

Dash Red Pepper Flakes

3 Tbs Chopped Fresh Parsley

1 & ¼ Cups Rice

Put water, salsa, red pepper flakes and parsley in a medium size pan and bring to a boil. Stir in Rice. Cover, lower heat and simmer until rice is tender and liquid is absorbed.


 

Buckwheat, Bacon & Tomato Salad with Honey-Dijon Dressing

By, Jane Ehrenfeld - 2006 Conference Cookbook

Ingredients:

Wolf's Kasha (buckwheat groats), medium granulation -- use basic recipe amount on box (should be about 4 servings)*

Mushrooms  -- approximately 8 oz., cleaned and sliced thickly

Shallot -- 1, diced fine

Tomato (any kind -- beefsteak, romas, grape, etc.) --  cut into bite size pieces (best to halve grape or cherry tomatoes)

Bacon -- about 6 slices, cooked crisp, broken into bits

Celery -- 1 or 2 ribs, diced

Sweet onion -- sliced thin

Peas, frozen -- approximately 1 cup, cooked tender-crisp (optional)

Spinach leaves -- fresh, torn into bite-sized pieces (baby spinach leaves preferable)

1) Saute minced shallot in pan with a little olive oil, add sliced mushroom.  Cook until mushrooms are limp.  Deglaze with a splash of red wine. 

2) Make kasha according to directions on box (stirring with beaten egg or egg white in bowl before cooking) -- add mushroom mixture (with liquid) before adding hot liquid to kasha.

3) When kasha is done, let cool slightly.  Combine with tomato, bacon, celery, sweet onion  (and peas, if using). 

4) Toss with dressing (recipe below)

5) Spoon kasha mixture over bed of lettuce, garnish with additional sweet onion on top.  Serve with additional dressing on the side. 

*NOTE ON KASHA:  I use Wolf's which is found in the kosher food section of most grocery stores -- or at least in Kroger and Giant Eagle here in Columbus.  You could use a different brand if that's what is in stores near you -- they probably have the same directions but definitely use the egg wash on the uncooked grain first because it makes a drier, fluffier cooked product.  Granulation is up to you -- I like the medium but you could use the whole if you prefer.

 

Honey-Dijon Dressing:

Ingredients:

Honey 

Grey Poupon Dijon mustard

McCormick Herbs de Provence (or use marjoram, rosemary, thyme, basil, lavender, salt, pepper) -- 1/4 to 1 tsp., to taste

Olive oil

Cider vinegar

1) Combine honey and mustard (I use a 3:1 ratio but you should taste it and adjust to your sweet/spicy preference)

2) Add herbs de Provence (or your own spice blend) -- stir into honey/mustard mixture

3) Add equal amounts of oil and vinegar (I generally use about 2 T. of each)

4) Stir until well blended.  Adjust seasonings as necessary.

NOTE:  You may want to double this if you want to have additional dressing to serve on the side.

 

Broccoli Salad

By, Mary Anderson - 2005 Conference Cookbook

Ingredients:

2 bnchs

Fresh Broccoli

½

Sweet or Red Onion

1 cup

Shredded Cheddar Cheese

1 lb

Bacon

1 cup

Miracle Whip

½ cup

Sugar

2 Tbsp

Apple Cider Vinegar

Directions:

  1. Clean broccoli & chop into bite size pieces. Chop onion.
  2. Fry bacon until crisp. Drain and crumble.
  3. Mix broccoli, onion, bacon and cheese.
  4. Mix Miracle Whip, sugar and vinegar. Mix into broccoli mix.
  5. Can be top with ¼ cup Raisins and/or nuts for more fiber.

 

Chicken Cheese Ball

2005 Conference Cookbook

Ingredients:

16 oz.

Cream Cheese

13 oz. can

Chicken – or 1 boneless, skinless breast fully cooked and shredded

1 Tbl.

Worcestershire Sauce

1 Tbl.

Steak Sauce

1 tsp.

Lemon Juice

 

Horseradish – to taste

½ cup

Green Onions – finely chopped

Directions:

  1. Combine.
  2. Roll into a ball and cover with nuts.

Tip:  For best taste cover with plastic wrap and chill over night. Add nuts when ready to serve.

 

Mini Mexican Quiches

2005 Conference Cookbook

Ingredients:

½ cup

Butter – softened

3 oz.

Cream Cheese

1 cup

GF Flour Mix

4 oz.

Chopped Green Chilies – drained

2

Eggs

½ cup

Whipping Cream

¼ tsp.

Salt

⅛ tsp.

Pepper

Directions:

  1. Cream butter and cream cheese, add flour.
  2. Shape into 24 balls. Cover and refrigerate for 1 hour.
  3. Press into mini muffin tins.
  4. Add 1 tsp. cheese, ½ tsp. chilies into each.
  5. Mix remaining ingredients and spoon into shells.
  6. Bake 350 degrees for 30-35 minutes or until golden brown.
  7. Let stand for 5 minutes.

 

Pizza by the Scoop

2005 Conference Cookbook 

Ingredients:

16 oz.

Cream Cheese – softened

12 oz.

Chili Sauce

6 oz.

Canadian Bacon – chopped

1 sm

Onion – chopped

1 sm

Green Pepper – chopped

¾ cup

Mozzarella – shredded

¾ cup

Cheddar – shredded

 

Corn Chips

Directions:

  1. Spread cream cheese on ungreased 12” pizza pan.
  2. Spread with chili sauce, sprinkle with rest of ingredients.
  3. Serve with chips.

 

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.

 

Taco Salad

2005 Conference Cookbook

Ingredients:

1 head

Lettuce

1 lb.

Ground Beef

1 pkg.

Taco Seasoning Mix

1 lb.

Cheddar – shredded

1

Onion – chopped

2

Tomatoes – diced

1 bag

Doritos

1 cup

Oil

¾ cup

Ketchup

½ cup

Sugar

1 Tbl.

Worcestershire Sauce

¼ cup

Vinegar

Directions:

  1. Mix well. Chill

 

Cole Slaw

By, Terry Bradley - 2004 Conference Cookbook

Ingredients:

16 oz.

Bag Shredded Cabbage & Carrot Cole Slaw Mix

12 oz.

Bag Shredded Broccoli, Carrot & Red Cabbage Slaw Mix

1 to 1 ½ cups

Mayonnaise (Low Calorie or Low Fat is fine)

¾ cup

Sour Cream (Low Fat is fine)

¾ cup

Apple Cider Vinegar

2 tsp.

Garlic Powder

2 tsp.

Onion Powder

1 tsp.

Salt (or to taste)

½ tsp.

Pepper (or to taste)

Directions:

1.        Mix the dressing ingredients together in a large bowl.

2.        Add the shredded vegetables and toss well to coat.

3.        Keep mixture refrigerated until you’re ready to serve.

 

Fruit Fluff

 By,  Stephanie Olson - 2004 Conference Cookbook

Ingredients:

8 oz.

Cool Whip

1 pkg.

Kroger (GF) Vanilla Pudding – small

¾ cup

Milk (or soy milk)

1 can

Mandarin Oranges – drained

2

Bananas – sliced

Directions:

  1. Whip Cool Whip, pudding and milk together for a base.
  2. Fold in the fruit.

Tip:  Any fruits can be substituted for the bananas and oranges. Try strawberries, grapes, pineapple, or any other that “tickles your fancy”.

 

Bean Salad

By, Carol Kimball – 2002 Conference Cookbook

Ingredients:

1 can

Kidney Beans

1 can

Wax Beans

1 can

Green Beans

1 medium

Onion – chopped

1

Green Pepper – chopped

 

Celery – chopped

1 cup

Vinegar

1 Tbl.

Water

⅓ cup

Oil

1 cup

Sugar

1 tsp.

Salt

1 tsp.

Paprika

Directions:

  1. Mix dressing well, coat beans and serve chilled

 

Eggplant Parmesan

By, Sherry Weinstein - 2004 Conference Cookbook

Ingredients:

1 large

Eggplant

1 large

Egg – or 2 egg whites

1 cup

Parmesan Cheese

½ jar

Spaghetti Sauce

1 cup

Shredded Mozzarella Cheese – I use finely shredded

¾ tsp.

Dried Basil

 

Additional Parmesan Cheese for topping

Directions:

  1. Cut eggplant lengthwise into ½” thick slices.
  2. In pie plate, with fork beat egg with 1-2 tablespoons water until blended.
  3. In another bowl, mix parmesan cheese and basil. Dip eggplant slices in egg mixture, then coat with parmesan mixture.
  4. Arrange enough coated eggplant to fit in 1 layer on large cookie sheet.
  5. Broil 10-12 minutes or until lightly browned on both sides, turning once.
  6. Remove eggplant to plate. Repeat with remaining eggplant.
  7. Change oven to 400 degrees.
  8. In 9 x 13” baking dish, spoon some of the sauce and top with half of broiled eggplant, slightly overlapping.
  9. Layer half of remaining sauce and half of the parmesan cheese. Repeat layering and sprinkle top with grated parmesan cheese.
  10. Makes about 4 main servings.
  11. Recipe can easily be doubled using 2 medium sized eggplants.

Note:  This is a light version, since the eggplant is broiled instead of fried. The dish, which always wins raves, substitutes parmesan cheese for the bread crumbs.

 

Aunt Carol’s Spinach Casserole

By, Jane Ehrenfeld - 2004 Conference Cookbook

Ingredients:

10 oz. box

Spinach

½ cup

Mayonnaise – scant*

1

Egg

¼ cup

Grated Cheese – cheddar, parmesan or other hard cheese

1 Tbl.-approx.

GF Bread Crumbs or Cornflake Crumbs - optional

Directions:

  1. Cook and drain spinach according to directions on box. (In microwave or stove, doesn’t have to be very cooked beyond thawed enough to drain.)
  2. Drain all excess liquid out. I use cheesecloth and squish by hand. The more you drain the better the dish turns out.
  3. Mix spinach with approximately ½ cup mayo, egg and cheese. Can be done in the same dish as baking, just wipe edges before putting in oven.
  4. Mix a little more cheese (approx. 1 Tbl.) with breadcrumbs, sprinkle over top of casserole.
  5. Bake at 350 degrees for at least 20 minutes.

Note: A great pot-luck dish, this recipe multiplies well. A deeper dish makes a moister product (more like a soufflé) and a shallower one is a bit more like a crustless spinach pie. Serve hot or at room temperature. Leftovers reheat excellently.

* Reduced fat mayo works fine, but not fat free since the mayo is providing all the oil for the recipe.

 

Million Dollar Salad

By, Elizabeth Sager - 2002 Conference Cookbook

Ingredients:

1 can

Sweetened Condensed Milk

½ cup

Lemon Juice

20 oz. can

Crushed Pineapple – well drained

1 cup

Coconut

1 cup

Chopped Pecans

1 large tub

Cool Whip

Directions:

  1. Combine milk with lemon juice; add remaining ingredients. Delicious!

 

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Last modified: 04/22/08