Gluten-Free Stuffing
Vegetable oil cooking spray
1 (1-pound) loaf gluten-free bread, cut in 3/4-inch cubes
2 teaspoons olive oil
2 onions, diced
3 stalks celery, diced
1 teaspoon chopped fresh sage
1 teaspoon dried thyme leaves
¼ teaspoon salt
Ground black pepper to taste
2 cups gluten-free chicken broth
2 large eggs
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Directions:
Preheat oven to 325 degrees F. Spray 3-quart baking dish with vegetable oil cooking spray and set aside.
Spread bread cubes on to a baking sheet and bake in the preheated oven until crisp, 12 to 17 minutes. Heat olive oil in a large skillet over medium heat. Cook and stir onions and celery in the pan until soft, 8 to 10 minutes. Stir sage, thyme, salt and black pepper in the vegetables. Mix in the toasted bread cubes, chicken broth and eggs into vegetables. Spoon dressing into the prepared baking dish and cover. Bake for 30 minutes. Uncover and bake until top of dressing is crisp and lightly browned, about 10 more minutes.
Betty Crocker Gluten-Free Green Bean Casserole with Fried Onions
Ingredients for Fried Onions:
Vegetable oil for frying
2 large onions, cut in half, thinly sliced (3 cups)
1 ½ cups milk or buttermilk
¾ cup Bisquick Gluten Free mix
¾ teaspoon salt
¼ teaspoon pepper
Ingredients for Green Beans:
2 bags (12 oz each) Green Giant Steamers, frozen cut green beans, cooked.
1 can (18 oz) Progresso Vegetable Classics creamy mushroom soup
2 teaspoons gluten-free soy sauce
¼ teaspoon pepper
Directions:
1. Heat oven to 350 degrees. Place onions and milk in medium bowl; let stand. In deep fryer or 4-quart Dutch oven, heat oil (2 inches) to 375 degrees.
2. In resealable plastic food storage bag, mix Bisquick, salt and pepper until well-mixed. Drain onions. Place onions in bag; shake to coat. Remove onions from bag, shaking off excess. Gently place half of onions in oil, fry 2 to 4 minutes or until golden brown. Drain on paper towels. Repeat with remaining onions. Let onions stand while preparing bean mixture.
3. In ungreased 3-quart casserole, mix soup, soy sauce, pepper, cooked green beans and 1 ½ cups of the onions. Bake 25-30 minutes or until hot and bubbly, adding remaining onions during last five minutes of baking.
Prep time, 20 minutes, Total time, 55 minutes. Makes 8 servings.
This Heart Smart cookbook recipe substitutes a gluten-free pie crust or gluten free graham crackers for a make-your-own crust
Ingredients
2/3 cup sugar
½ teaspoon cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
¼ teaspoon ground cloves
1 ½ cups canned pumpkin
1 teaspoon vanilla
1 ½ cups canned evaporated skim milk
½ teaspoon orange rind (optional)
3 egg whites, beaten
1 8- or 9-inch gluten free pie shell
OR if making own graham cracker crust
3 tablespoons soft tub margarine
¾ cup plain graham cracker crumbs (about 10 squares)
Directions for graham cracker crust
Preheat oven to 400 degrees
Blend softened or slightly heated margarine with graham cracker crumbs.
Press mixture firmly and evenly into the bottom and sides of an 8- or 9-inch pie pan.
Bake five minutes. Cool on cooling rack while preparing pie filling.
Directions for pie filling
Preheat oven to 450 degrees.
In a large mixing bolw, combine sugar, cinnamon, ginger, nutmeg and ground cloves.
Stir in pumpkin. Add vanilla, evaporated milk, orange rind if desired and egg whites.
Mix until smooth. Pour into pie shell and bake 10 minutes. Reduce heat to 325 degrees and bake until a knife inserted into the filling comes out clean, about 45 minutes.
Serves 8.
Lazy Man's Gravy (Gluten Free)
Ingredients
2 tablespoons of margarine
3 tablespoons of cornstarch
2 cups gluten free chicken stock or beef stock
Directions
1. In a saucepan over medium high heat, melt the butter
2. Whisk in the cornstarch and continue to cook for one minute
3. Reduce heat and cook over medium until thickened, stirring constantly
4. Taste test and add seasonings according to personal taste. Salt, pepper and thyme are suggested.
Total time 10 minutes
Yields 2 cups
Nutrition info at www.food.com/221386