April 2008 Recipes
Alyson's Broccoli Salad
SUBMITTED BY: JJOHN32 PREP TIME 15 Min READY IN 30 Min
COOK TIME 15 Min YIELD: 6 servings
"Made ahead, a bowl of this salad would make a well-rounded lunch, or dinner for one of those too-busy-to-cook nights. The crunchiness of the broccoli, sunflower seeds and crisp crumbled bacon make the perfect foil for the mayonnaise-based dressing."
INGREDIENTS
1 head fresh broccoli, cut into bite size pieces 3 tablespoons white wine vinegar
1/2 cup raisins 1 cup mayonnaise
1/4 cup red onion, chopped 1 cup sunflower seeds
2 tablespoons white sugar 10 slices bacon
DIRECTIONS
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. In a medium bowl, combine the broccoli, onion and raisins. In a small bowl, whisk together the vinegar, sugar and mayonnaise. Pour over broccoli mixture, and toss until well mixed. Refrigerate for at least two hours.
3. Before serving, toss salad with crumbled bacon and sunflower seeds.
Printed from allrecipes.com
Bean Dip
Make this delicious bean dip in seconds and eat it guilt free if it's made with Light Mayonnaise. Use as a dip for vegetables or apple slices, or spread it on GF crackers or toast points.
1/3 cup mayonnaise or Light 2 tablespoons fresh parsley, chopped
Mayonnaise 4 teaspoons lemon juice
One 16-ounce can garbanzo 2 green onions, using about 5 inches
beans, drained
1/4 teaspoon salt
Combine all the ingredients in the small bowl of your food processor. Process 1 minute or until smooth. Stir. If too dry, add 1 extra tablespoon mayonnaise. Process again for several seconds. Makes 1 1/2 cups.
Fruited Wild Rice Salad
Larren Wood, Nevis, Minnesota
DRESSING:
1/4 cup olive or vegetable oil
1/3 cup orange juice
2 tablespoons honey
SALAD:
1 cup uncooked wild rice
2 Golden Delicious apples, chopped
Juice of 1 lemon
1 cup golden raisins
1 cup seedless red grapes, halved
2 tablespoons each minced fresh mint, parsley and chives
Salt and pepper to taste
1 cup pecan halves
Directions:
Combine dressing ingredients; set aside. Cook rice according to package directions; drain if needed and allow to cool. In a large bowl, toss apples with lemon juice. Add raisins, grapes, mint, parsley, chives and rice. Add dressing and toss. Season with salt and pepper. Cover and chill several hours or overnight. Just before serving, add pecans and toss lightly. Yield: 8-10 servings.
Light Mayonnaise
(Cholesterol Free)
A full-bodied mayonnaise for those who need to lower their cholesterol. This easy-to-make mayonnaise keeps in the refrigerator for about 1 month and can be used in all baking recipes. I like to use seasoned rice vinegar. Always check ingredient list to be sure your egg substitute is gluten free.
1/2 teaspoon sugar 1 cup water
1 1/2 teaspoons salt 1/4 cup GF Flour Mix
1/8 teaspoon paprika 1/4 cup liquid egg substitute
1/2 teaspoon dry mustard 1 1/4 cups vegetable oil
3 tablespoons rice vinegar
Place the sugar, salt, paprika, mustard, and vinegar in a deep 1 1/2-quart mixing bowl. Set aside.
In a small saucepan, blend the water slowly into the flour mix, stirring to keep from lumping. Add the liquid egg substitute. Cook over a medium-low heat, stirring constantly until the mixture simmers and becomes shiny and clear.
Remove from heat and turn into the bowl containing the seasonings. Beat with electric mixer while adding the oil in a slow stream until the mayonnaise is smooth, light, and thick. Store in a covered glass container in the refrigerator. Makes about 3 cups.
GF Flour Mix
This is the mix called for in many recipes in this book. The formula is 2 parts white rice flour, 2/3 part potato starch flour, and 1/3 part tapioca flour. I mix this in large quantities and keep it on hand for baking.
Example 1 Example 2
6 cups white rice flour 12 cups white rice flour
2 cups potato starch flour 4 cups potato starch flour
1 cup tapioca flour 2 cups tapioca flour
From The Gluten-free Gourmet Cooks Fast and Healthy