tag:blogger.com,1999:blog-13624805006416392672024-03-13T08:15:15.909-04:00Seasoned Celiac Hi! I'm Eloise Gaugler and in December of 1990, I was diagnosed with Celiac Disease. To date, I have lived 30 years gluten free.Eloise Gauglerhttp://www.blogger.com/profile/01731743234393027941noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-1362480500641639267.post-83995021256720165832021-12-13T21:29:00.000-05:002021-12-13T21:29:57.205-05:00Fruit Crisp<p><span style="font-size: medium;">Butter shallow baking dish.</span></p><div style="text-align: left;"><span style="font-size: medium;">Lay sliced fruit in dish - (canned or fresh) apples, peaches, pears, or strawberry/rhubarb</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;">Top with crumbled mixture of:</span></div><div style="text-align: left;"><span style="font-size: medium;">1/2 c brown sugar</span></div><div style="text-align: left;"><span style="font-size: medium;">1/2 c quick oats</span></div><div style="text-align: left;"><span style="font-size: medium;">1/2 c flour</span></div><div style="text-align: left;"><span style="font-size: medium;">1/3 c softened butter</span></div><div style="text-align: left;"><span style="font-size: medium;">3/4 tsp cinnamon</span></div><div style="text-align: left;"><span style="font-size: medium;">3/4 tsp nutmeg</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;">Bake uncovered at 375 degrees for 35 minutes</span></div><div style="text-align: left;"><span style="font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-size: medium;">Notes:<br /></span></div><div style="text-align: left;"><span style="font-size: medium;">*This is an old recipe that didn't give size of dish or amount of fruit! I normally use 7x11" dish and approximately 6-8 apples depending on size. Dish should not be more than half full of fruit, especially fresh fruit that is hard and needs to become soft as it bakes.</span></div><div style="text-align: left;"><span style="font-size: medium;">*Recipe works well with gluten free flour blends and gluten free oats.</span></div><div style="text-align: left;"><span style="font-size: medium;">*If fruit is tart, mix several tablespoons of sugar with fruit - I use raw sugar.</span></div><div style="text-align: left;"><span style="font-size: medium;">*Topping can be doubled for larger baking dishes.</span></div><div style="text-align: left;"><span style="font-size: medium;">*For crispier topping, bake approximately 10 additional minutes.</span></div><div style="text-align: left;"><span style="font-size: medium;">*Best served same day as baked. </span></div>Eloise Gauglerhttp://www.blogger.com/profile/01731743234393027941noreply@blogger.com0tag:blogger.com,1999:blog-1362480500641639267.post-27518411124795174102021-01-23T20:41:00.002-05:002021-01-23T20:57:03.234-05:00Chicken Fancy<p><span style="font-family: helvetica; font-size: large;">Chicken Fancy (revised)</span></p><p><span style="font-family: helvetica;">5-7 boneless chicken breasts (4-6oz each - 1/2-3/4" thick)*</span></p><p><span style="font-family: helvetica;">1 stick (4oz) butter**</span></p><p><span style="font-family: helvetica;">1 clove fresh garlic</span></p><p><span style="font-family: helvetica;">salt & pepper - to taste</span></p><p><span style="font-family: helvetica;">Enough corn flakes and potato chips to have 1 full cup each when crushed***</span></p><p><span style="font-family: helvetica;">Finely crush potato chips and corn flakes in food processor or use rolling pin and plastic zip bag. Place mixture in shallow dish with sides. Melt butter in small sauté pan on low heat. Use garlic press to mince garlic. Add garlic, salt & pepper to butter and remove from heat. Cover sheet pan with foil. Use paper towel to dry chicken. Dip chicken in butter mixture and then in chip mixture completely coating chicken on both sides. Place on sheet pan with space between each piece. Bake 350 degrees for 35-45 minutes. Check chicken for doneness by cutting into piece with knife.</span></p><p><span style="font-family: helvetica;">Eloise's notes:</span></p><p><span style="font-family: helvetica;"><span style="font-family: "Times New Roman";">*</span><span style="font-family: helvetica;">Use chicken breast pieces or chicken tenderloins that are uniform in size. Doesn't work well with large uneven chicken breasts.</span></span></p><p><span style="font-family: helvetica;">**Butter (never substitute!)</span></p><p><span style="font-family: helvetica;">***Use equal amounts corn flakes and potato chips. I crush entire bag/box, mix and keep unused chips in air tight container.</span></p><p><br /></p><p><br /></p><p><span style="font-family: helvetica;"><br /></span></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><p style="text-align: left;"><span style="font-family: helvetica;"><br /></span></p></blockquote><div style="text-align: left;"><br /></div>Eloise Gauglerhttp://www.blogger.com/profile/01731743234393027941noreply@blogger.com0tag:blogger.com,1999:blog-1362480500641639267.post-18449351812610371582016-10-03T22:20:00.001-04:002016-10-06T09:31:20.006-04:00Fresh Cranberrry /Orange RelishFresh Cranberry/Orange Relish<br />
<br />
1 pkg.. (340g) fresh cranberries<br />
1 medium orange<br />
1/2-3/4 cup sugar*<br />
<br />
Slice unpeeled orange into eighths; remove seeds. Place half the cranberries and half the orange slices<br />
in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar to *desired sweetness. Store in refrigerator or freezer. Makes about 2 1/2 cups.Eloise Gauglerhttp://www.blogger.com/profile/01731743234393027941noreply@blogger.com0tag:blogger.com,1999:blog-1362480500641639267.post-26630567178230778212015-08-12T21:37:00.000-04:002015-08-12T21:37:27.793-04:00Black Magic Cake with Cream Cheese Frosting<strong>Black Magic Cake</strong><br />
<br />
1 3/4 cups flour*<br />
2 cups sugar<br />
3/4 cocoa<br />
1 tsp. salt<br />
2 tsp. baking soda<br />
1 tsp. baking powder<br />
2 eggs<br />
1 cup strong liquid coffee (room temp)<br />
1/2 cup vegetable oil<br />
1 cup buttermilk<br />
1 tsp. vanilla<br />
<br />
Sift dry ingredients together into mixer bowl. Combine wet ingredients in separate bowl and blend lightly with wire whisk. With mixer on lowest speed, add wet ingredients to the dry. Stop mixer to scrape down sides and bottom of bowl with rubber spatula, then mix for two minutes on medium speed (mixture will be runny and not look like boxed cake mix). Pour into well greased and floured 9x13" pan. Bake 40-45 minutes in preheated 350 degree oven until toothpick inserted in center comes out clean. Cool on wire rack.<br />
<br />
*For gluten free cake, use same amount GF flour blend (Pillsbury Multi-Purpose Gluten Free Flour Blend works well).<br />
<br />
<strong>Cream Cheese Frosting</strong><br />
<br />
1 8oz. pkg. cream cheese, softened<br />
1 stick (1/2 cup) soft butter<br />
1 lb. (3 3/4 cup) powdered sugar, sifted<br />
1 tsp. vanilla<br />
milk or cream<br />
<br />
Mix all ingredients together and beat well with mixer. Add small amount milk or cream if frosting too thick. <br />
<br />
Notes: <br />
<ul>
<li>This recipe makes more frosting than needed for 9x13" cake.</li>
<li>Keep frosted cake refrigerated.</li>
</ul>
<br />
Eloise Gauglerhttp://www.blogger.com/profile/01731743234393027941noreply@blogger.com0tag:blogger.com,1999:blog-1362480500641639267.post-69304291718753834272012-02-24T20:13:00.002-05:002012-02-27T14:08:33.757-05:00Breakfast Pizza (adapted from Pampered Chef recipe)<br />
<strong>Crust:</strong><br />
1 - 20 oz. bag frozen, shredded hash brown potatoes, thawed & broken apart<br />
1 egg<br />
salt, pepper, onion salt - to taste<br />
1-2 tbsp. finely, chopped onion (opt)<br />
Preheat oven to 400 degrees. Place parchment paper on 15" baking stone. Combine potatoes, onion & one egg in bowl. Spread potatoes on stone into 14" circle. Pat down with back of spoon. Season with salt, pepper, & onion salt. Bake for 20 min. <br />
<strong>Egg Topping:</strong><br />
6 eggs<br />
1/2 c. milk<br />
1 1/2 c. shredded cheddar cheese<br />
Optional Ingredients:<br />
chopped onions<br />
chopped green or red pepper<br />
sliced mushrooms<br />
bacon, cooked & crumbled<br />
chopped ham<br />
Whisk eggs and milk in bowl. Microwave at 60% power for 3 min. Stir. Cook an additional 3 min. (Microwaves are different - continue cooking until eggs are set but not overcooked.) Stir and spread eggs evenly over baked potato crust. Top with optional ingredients. Sprinkle with cheese and bake additional 10 min. Cut into wedges with pizza cutter. Yield: 6-10 servings.Eloise Gauglerhttp://www.blogger.com/profile/01731743234393027941noreply@blogger.com0tag:blogger.com,1999:blog-1362480500641639267.post-13338920227674039582012-02-03T13:55:00.003-05:002012-02-03T15:00:05.374-05:00Monster Cookies (scaled-down version)<span style="font-family: Verdana, sans-serif;">1 stick (1/2 c.) butter </span><br />
<span style="font-family: Verdana, sans-serif;">1 & 1/4 c. brown sugar</span><br />
<span style="font-family: Verdana, sans-serif;">1 c. granulated sugar</span><br />
<span style="font-family: Verdana, sans-serif;">3 eggs</span><br />
<span style="font-family: Verdana, sans-serif;">1 & 1/2 c. peanut butter (we use creamy)</span><br />
<span style="font-family: Verdana, sans-serif;">2 tsp. baking soda</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp. vanilla</span><br />
<span style="font-family: Verdana, sans-serif;">1 tsp. light corn syrup</span><br />
<span style="font-family: Verdana, sans-serif;">3 & 3/4 c. quick oats</span><br />
<span style="font-family: Verdana, sans-serif;">3/4 c. chocolate chips</span><br />
<span style="font-family: Verdana, sans-serif;">1 c. M&M candies</span><br />
<span style="font-family: Verdana, sans-serif;">Combine and mix first eight ingredients. Add oats and mix well. Add chocolate chips and M&M candy. Mix by hand to combine. Drop by tablespoonfuls onto ungreased cookie sheet. Bake 350 degrees for 12-13 min. Do not over bake. </span><br />
<br />
<strong><span style="font-family: Verdana, sans-serif;">Notes:</span></strong><br />
<ul><li><span style="font-family: Verdana, sans-serif;">Cookie dough is very thick. Mix by hand or use heavy-duty mixer like KitchenAid.</span></li>
<li><span style="font-family: Verdana;">Always use good quality ingredients: butter, real vanilla, real chocolate chips, etc. Better ingredients = better cookies!</span></li>
<li><span style="font-family: Verdana, sans-serif;">We use Pampered Chef tablespoon cookie scoop.</span></li>
<li><span style="font-family: Verdana, sans-serif;">For crunchy cookie, bake slightly longer. For soft and chewy, bake 12-13 min. and remove from oven. Allow cookie to cool on cookie sheet 5-6 min. before removing from sheet. Allow cookies to completely cool on wire racks.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Freeze cookies after 1-2 days.</span></li>
</ul>Eloise Gauglerhttp://www.blogger.com/profile/01731743234393027941noreply@blogger.com0tag:blogger.com,1999:blog-1362480500641639267.post-69641872635109779042012-01-04T08:53:00.003-05:002012-02-03T14:20:14.541-05:00Oxtail Soup<span style="font-family: Verdana, sans-serif;">I remember eating Oxtail Soup as a very little girl. The name made me think that quite possibly there might be some odd animal's tail at the bottom of the pan. I didn't know what an ox was at the time but I do remember the sweet meat in the soup and the aroma that filled my Grandma Mihojevich's house and my own house when my mom made it. Later I figured out that it was a delicious vegetable soup. We celebrated our Mihojevich heritage last summer at our family reunion and recreated many of my grandmother's recipes. My sister, Nancy, made wonderful Oxtail Soup for lunch. Recently, a friend gave us some beef from his freezer. He mentioned that he had several packages of oxtails. Would I know what to do with them and did I want them? I was so happy to put them in my freezer and yesterday I had the familiar aroma of Oxtail Soup in my house.</span><span lang="EN"></span><br />
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</div><div align="left"><span style="font-size: large;"><span style="font-family: Verdana;">Oxtail Soup</span></span></div><div align="left"><span style="font-family: Verdana;">3-4 lbs. meat - oxtail, chuck roast, short ribs, shanks - anything with a bone</span></div><div align="left"><span style="font-family: Verdana;">Put in crock pot; cover with beef stock.</span></div><div align="left"><span style="font-family: Verdana;">Add: 1 - lg. can (28 oz) undrained tomatoes</span></div><div align="left"><span style="font-family: Verdana;">2 bay leaves</span></div><div align="left"><span style="font-family: Verdana;">1/2 tsp. each Italian seasonings & parsley</span></div><div align="left"><span style="font-family: Verdana;">salt & pepper to taste (be generous)</span></div><div align="left"><span style="font-family: Verdana;">2-3 med. onions, diced</span></div><div align="left"><span style="font-family: Verdana;">4 carrots, diced 3 lg. stalks celery, diced</span></div><div align="left"><span style="font-family: Verdana;">1/2 head cabbage, shredded coursely</span></div><div align="left"><span style="font-family: Verdana;">3/4 c. pearl barley (dry) - leave out for gluten-free</span></div><div align="left"><span style="font-family: Verdana;">Simmer overnight on low. (If not using crock pot, stovetop 2-3 hrs.)</span></div><div align="left"><span style="font-family: Verdana;">Pick out bones, skim fat, shred meat & return meat to pot.</span></div><div align="left"><span style="font-family: Verdana;">Add any combo of the following to cook quickly: frozen corn, peas, green beans, sugar snap peas, lima beans. </span></div><div align="left"><span style="font-family: Verdana;">Note: My sister, Nancy's secret ingredient: 2-3 tbsp. pesto added to pot.</span></div><div align="left"><br />
</div><div align="left"><span style="font-size: large;"></span></div>Eloise Gauglerhttp://www.blogger.com/profile/01731743234393027941noreply@blogger.com0tag:blogger.com,1999:blog-1362480500641639267.post-85804648457302461382011-04-02T20:57:00.002-04:002012-02-03T18:52:20.934-05:00Peanut Chicken & Lemon Rice<div class="separator" style="clear: both; text-align: center;"><br />
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</div>My daughter, <a href="http://kimginchina.blogspot.com/">Kim</a>, spent about six years living and teaching English in China. She loved trying new and different foods China living had to offer. Kim would try scary and unidentifiable foods at least once! I remember seeing a photo of a chicken foot floating in the soup pot. <a href="http://mifanjia.blogspot.com/">Brian and Victoria Rice</a> taught at the same university with Kim and several other Americans. This became a little family away from home and Victoria would make sure they celebrated American holidays together and had their favorite American foods. This Peanut Chicken recipe came from Victoria. Kim kept telling me how delicious it was so she made it for us when she came back home. I don't think it's a genuine Chinese dish but I'll always associate it with Kim, the Rices and China.<br />
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</div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-size: large;">Peanut Chicken </span></strong></div><div class="separator" style="clear: both; text-align: left;">1 cup peanut oil*</div><div class="separator" style="clear: both; text-align: left;">1/2 cup white wine vinegar* *see note</div><div class="separator" style="clear: both; text-align: left;">1/2 cup soy sauce </div><div class="separator" style="clear: both; text-align: left;">1/2 cup lemon juice</div><div class="separator" style="clear: both; text-align: left;">12 cilantro sprigs</div><div class="separator" style="clear: both; text-align: left;">8 cloves garlic, finely chopped</div><div class="separator" style="clear: both; text-align: left;">1 tsp. crushed red pepper</div><div class="separator" style="clear: both; text-align: left;">1 cup chunky peanut butter</div><div class="separator" style="clear: both; text-align: left;">6 whole chicken breasts</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Mix ingredients together in large bowl. Add chicken to sauce and marinate in refrigerator 2-3 hours or overnight. Remove chicken and broil 10 minutes on each side. Check for doneness. <br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div>*This is how the original recipe was given to me. I cut the amount of oil to 1/2 cup and the vinegar to less than a 1/4 cup. <br />
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</div><div class="separator" style="clear: both; text-align: left;"><strong>Notes:</strong></div><div class="separator" style="clear: both; text-align: left;">Set aside some of the sauce before adding raw chicken. It's good on white rice.</div><div class="separator" style="clear: both; text-align: left;">Chunky peanut butter works the best.</div><div class="separator" style="clear: both; text-align: left;">Finely chopped cilantro would taste good on the finished chicken. </div><div class="separator" style="clear: both; text-align: left;">I didn't marinate chicken. I put everything in a crock pot and cooked on High for about 3 hours. </div><div class="separator" style="clear: both; text-align: left;"><strong>Notes from Victoria:</strong></div><ul><li>Add the following ingredients to above recipe: 1 tbsp. Hoisin sauce, 4 tsp. fresh & finely chopped ginger, & 1 tbsp. (not tsp.) crushed red pepper.</li>
<li>There's also a Lemon Rice that goes along with the Peanut Chicken. </li>
</ul><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><strong>Lemon Rice</strong></span> (serves 6)</div><div class="separator" style="clear: both; text-align: left;">Combine:</div><div class="separator" style="clear: both; text-align: left;">3 1/2 c. water 2 c. long grain white rice</div><div class="separator" style="clear: both; text-align: left;">1/2 c. lemon juice</div><div class="separator" style="clear: both; text-align: left;">1 tsp. salt</div><div class="separator" style="clear: both; text-align: left;">2 tsp. butter</div><div class="separator" style="clear: both; text-align: left;">Bring all ingredients to a boil, simmer 20 min. Add 2 tsp. fresh lemon rind and 1/2 c. angel flake coconut.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Eloise Gauglerhttp://www.blogger.com/profile/01731743234393027941noreply@blogger.com0tag:blogger.com,1999:blog-1362480500641639267.post-42719483892290783062011-03-31T21:33:00.002-04:002011-04-02T11:34:37.065-04:00Sweet & Sour Chicken<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-uRt7Smbnziw/TZUebFW6BVI/AAAAAAAAA0s/zYWRpOcr3uA/s1600/Sweet+and+Sour++Stir+Fry.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="http://3.bp.blogspot.com/-uRt7Smbnziw/TZUebFW6BVI/AAAAAAAAA0s/zYWRpOcr3uA/s320/Sweet+and+Sour++Stir+Fry.JPG" width="320" /></a></div>I cut this recipe out of a magazine many years ago. The first time I tried it my family declared it a winner. The bread is <a href="http://udisglutenfree.com/">Udi's</a> Multi Grain gluten free bread. I found it in Kroger's bakery. It has become my new favorite bread.<br />
<br />
<span style="font-size: large;"><strong>Sweet & Sour Chicken</strong> </span><span style="font-size: small;">(4-5 servings)</span><br />
1 lb boneless chicken breasts, cut into cubes<br />
2 tbsp oil<br />
2 cups broccoli florets<br />
1/2 cup red pepper strips<br />
1 cup matchstick carrots (or strips)<br />
1 garlic clove, minced<br />
1 tbsp cornstarch<br />
1/4 cup soy sauce<br />
1 - 8 oz can tidbit size pineapple in juice<br />
3 tbsp apple cider vinegar<br />
3 tbsp brown sugar<br />
1/2 tsp ground ginger<br />
Brown chicken in hot oil in large skillet or wok. Add vegetables and garlic. Cook and stir 1-2 minutes. Mix cornstarch with soy sauce; add to pan with pineapple and juice, vinegar, sugar, and ginger. Bring to a full boil.<br />
Serve over white rice.<br />
<br />
Notes:<br />
Double the soy sauce and cornstarch for more sauce.<br />
Fresh pineapple works well but don't omit pineapple juice.<br />
Fresh grated ginger works but start with small amount. Add more to taste.<br />
Have all ingredients prepped before cooking begins.<br />
<br />
Both my daughters love this recipe. <a href="http://www.facebook.com/#!/photo.php?fbid=10150458016875037&set=a.10150358109075037.610263.824845036&theater">Kara</a> made it for her family the same day I posted this recipe. :D<br />
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<a href="http://www.facebook.com/#!/photo.php?fbid=10150476508885092&set=a.10150442271175092.645518.826065091&theater">Kim</a> started craving this dish and made it the next day. :D<br />
<div style="text-align: left;"></div>Eloise Gauglerhttp://www.blogger.com/profile/01731743234393027941noreply@blogger.com1tag:blogger.com,1999:blog-1362480500641639267.post-74881495829535759312011-03-30T15:08:00.001-04:002011-04-09T13:38:15.530-04:00White Chili and Cornbread Muffins<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-bfOaO72sDbA/TZNxFIIInvI/AAAAAAAAA0o/LPzXnOgHGL4/s1600/102_0331.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="http://4.bp.blogspot.com/-bfOaO72sDbA/TZNxFIIInvI/AAAAAAAAA0o/LPzXnOgHGL4/s320/102_0331.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">I've made this White Chili recipe for years. It's so easy and feeds 10-12 people. Cornbread and chili go together in my book. I've tried many gluten free cornbread recipes looking for a slightly sweeter muffin that resembles the "Jiffy" box kind. I finally combined several recipes to come up with my own version. I included the little "honey bear" in the photo. <a href="http://www.annibeehoney.com/">Annibee Honey</a> goes great on cornbread. Annalie is my neice and she and her family have bee hives and sell honey. Check them out if you live in the Elkhart, IN area. </div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><strong>White Chili</strong></span></div><div class="separator" style="clear: both; text-align: left;">2 lbs skinless, boneless chicken breasts</div><div class="separator" style="clear: both; text-align: left;">2 - 14 oz cans chicken broth</div><div class="separator" style="clear: both; text-align: left;">Cut up raw chicken in very small pieces and cook in broth until done.</div><div class="separator" style="clear: both; text-align: left;">Add:</div><div class="separator" style="clear: both; text-align: left;">1 - 48 oz jar Great Northern beans</div><div class="separator" style="clear: both; text-align: left;">1 - 16 oz jar mild or medium salsa</div><div class="separator" style="clear: both; text-align: left;">1 - 8 oz pkg Monterrey Jack or cheddar cheese, grated</div><div class="separator" style="clear: both; text-align: left;">1 1/2 tsp chili powder (or to taste)</div><div class="separator" style="clear: both; text-align: left;">salt & pepper (to taste)</div><div class="separator" style="clear: both; text-align: left;">Mix and heat.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><strong>Cornbread Muffins</strong> </span><span style="font-size: small;">(makes 12)</span></div><div class="separator" style="clear: both; text-align: left;">1 1/4 cup yellow cornmeal</div><div class="separator" style="clear: both; text-align: left;">3/4 tsp salt</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp baking powder</div><div class="separator" style="clear: both; text-align: left;">1/4 tsp baking soda</div><div class="separator" style="clear: both; text-align: left;">1/4 cup sugar</div><div class="separator" style="clear: both; text-align: left;">Combine above ingredients together and set aside.</div><div class="separator" style="clear: both; text-align: left;">1 egg</div><div class="separator" style="clear: both; text-align: left;">Beat egg in large bowl.</div><div class="separator" style="clear: both; text-align: left;">Add:</div><div class="separator" style="clear: both; text-align: left;">1/2 cup buttermilk</div><div class="separator" style="clear: both; text-align: left;">1/2 cup sour cream</div><div class="separator" style="clear: both; text-align: left;">1 1/2 tbsp Crisco shortening, melted</div><div class="separator" style="clear: both; text-align: left;">1/2 cup canned creamed corn</div><div class="separator" style="clear: both; text-align: left;">Add dry ingredients and combine until smooth.</div><div class="separator" style="clear: both; text-align: left;">Scoop into well-greased 12 muffin pan (or use foil liners)</div><div class="separator" style="clear: both; text-align: left;">Bake in 400 degree preheated oven for 22-25 minutes. Check with toothpick for doneness.</div><div class="separator" style="clear: both; text-align: left;">Leftover muffins are best stored in refrigerator.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div>Eloise Gauglerhttp://www.blogger.com/profile/01731743234393027941noreply@blogger.com0tag:blogger.com,1999:blog-1362480500641639267.post-8326409555740025142011-03-14T21:03:00.001-04:002011-03-14T21:07:36.528-04:00Rootbeer Pulled Pork<div align="left" class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-sKrAUc4lc1o/TX6n7k3buXI/AAAAAAAAA0k/pMklI45n2As/s1600/102_0326.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" q6="true" src="https://lh4.googleusercontent.com/-sKrAUc4lc1o/TX6n7k3buXI/AAAAAAAAA0k/pMklI45n2As/s320/102_0326.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: justify;">Thanks to a friend that raises hogs, we have lots of pork in our freezer. I saw this recipe on "<a href="http://crockpot365.blogspot.com/2011/03/slow-cooker-rootbeer-pulled-pork-recipe.html">A Year of Slow Cooking</a>" blog and wanted to try it. I've followed this blog for some time now and even bought her first cookbook. Years ago I made Coke pork chops that were delicious so I thought rootbeer might be even better. The pork was so yummy! I added a little barbeque sauce to it. Kevin (husband) really liked it. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Eloise Gauglerhttp://www.blogger.com/profile/01731743234393027941noreply@blogger.com0tag:blogger.com,1999:blog-1362480500641639267.post-19243094851811065192011-03-12T13:46:00.003-05:002011-03-15T19:34:16.959-04:00Veggie Lo Mein<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-4woIfqFeq3s/TXu7sSU83fI/AAAAAAAAA0Y/7HAByXbtQ1g/s1600/102_0325.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" q6="true" src="https://lh5.googleusercontent.com/-4woIfqFeq3s/TXu7sSU83fI/AAAAAAAAA0Y/7HAByXbtQ1g/s320/102_0325.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div align="left">I found this recipe on the <a href="http://threemanycooks.com/recipes/vegetarians-only/veggie-lo-mein/">Three Many Cooks</a> blog and it was also in the CookSmart section of USA Weekend. When I watched the "how-to" video I really thought I could smell this wonderful dish! I followed the recipe except I used gluten-free brown rice noodles for the spaghetti. I still have mixed thoughts about tofu but I'm glad I included it in the recipe. The vegetables should have been crispier but I accidentally overcooked them. Shrimp would be a great addition next time. </div>Eloise Gauglerhttp://www.blogger.com/profile/01731743234393027941noreply@blogger.com0tag:blogger.com,1999:blog-1362480500641639267.post-25902436267081313042011-03-12T13:17:00.088-05:002011-03-14T21:27:11.871-04:00Welcome to Seasoned CeliacI clearly remember the call from my doctor. He told me that tests results showed I had celiac disease. He had to spell the word because I had never heard of it before. It was such an emotional roller coaster ride at first. I was so happy to FINALLY have a diagnosis, but I also felt so devastated with the radical life style change I would have to make for the rest of my life. Information about celiac disease was difficult to find. Gluten free food was almost nonexistent. That was December, 1990. Twenty years later, I've become a "seasoned celiac". After several "melt downs" in the beginning, I made the decision to focus on the food I could eat and not despair about the long list of foods that were now poison to me. It's been a challenge in the kitchen, but I have learned so much and thought it was time to share.Eloise Gauglerhttp://www.blogger.com/profile/01731743234393027941noreply@blogger.com0