Thanks Giving dishes

http://www.npr.org/templates/story/story.php?storyId=120503651

Stuffing

http://www.heythattastesgood.com/2009/11/stuffing.html?utm_source=feedburner&utm_medium=email&utm_campaign=Feed:%20HeyThatTastesGood%20(hey%20that%20tastes%20good!)

Beer

http://www.wikihow.com/Homebrew-Gluten-Free-Sorghum-Beer

http://www.greatfallstribune.com/article/20091021/LIFESTYLE/910210312/1024/rss04

Bruce's Bourbon chicken

Bruce Powers1lb boneless skinless chicken,recipe calls for dark but i used white.1/2 cup soy sauce,1/2 cup brown sugar, 1/2 tsp garlic powder,1 tsp ground ginger,2 tbl dried minced onion,1/2 cup bourbon whiskey,2 tbl white wine-combine all but wine in bowl and mix until sugar dissolved,add chicken (cut in small pieces) and stir to coat-bake at 350 for 45 mins,then transfer everything to frying pan-heat over med heat and add white wine while stirringYesterday at 6:40pm · Delete

http://www.elanaspantry.com/grilled-chipotle-orange-chicken/

Mike's Talipia and sno peas

1 and a half cup trimmed sno pea pods2 4 or 5 ounce filletsground pepperhalf teaspoon all purpose floursea salthalf tablespoon olive oil1 tablespoon buttereighth cup of sliced almonds
Large saucepan, lightly salted water to a boil. Add pea pods. cook for 2 minutes,drain.
season fish with sea salt and pepper, then sprinkle the flour.cook fish in hot oil over med-high heat for 4 and a half minutes.GENTLY turn fish and cook for 2 or 3 minutes more.Place peas on plate,fish on top of peas.
reduce heat to medium.Add butter as butter melts stir in almonds.cook and stir for 45 seconds but be careful not to burn the butter.Spoon the almond butter over the filets!


To make gluten free replace flour with glutenfree bread crumbs or rice flour

mac and cheese

http://glutenfreemom.typepad.com/gluten_free_mom/2008/02/gluten-free-mac.html

http://www.plaincook.com/baked-tomatoes-wbroccoli-stuffing-Recipe-2009-07-05

Gluten Free Pasta Salad

1 package brown rice pasta spirals
1 package good seasons Italian dressing mix
cherry tomatos
green grapes
feta cheese


Prepare pasta per directions, rinse well
add grapes , and tomatos
add salad dressing, (i like the greek version)
top with feta

http://glutenfreemenu.blogspot.com/2008/01/manicotti.html

http://glutenfreemenu.blogspot.com/2008/01/manicotti.html

Rich's Cajun Cassoulet

Serve this variation of a classic French dish as a hearty lunch entree.Serves 41/4 pound Bacon1 medium Onion, diced1 Green bell pepper, seeded and diced3 cloves Garlic, minced1 stalk Celery, diced2 1/2 cups Red beans (cooked or canned)1 Tablespoon Tomato paste2 cups Chicken broth1/2 pound Cooked pork and/or chicken (leftovers work well)1/2 pound Andouille (or smoked) sausage, sliced1 cup Breadcrumbs (tossed with 2 tablespoons melted butter)1 teaspoon Cajun seasoning blendRender the bacon in a heavy skillet. Remove the bacon pieces. Add the onion, bell pepper, garlic, and celery. Cook until just soft. Add the beans, tomato paste, bacon pieces and broth. Simmer for 15 minutes. Pre-heat the oven to 350. Lightly oil a medium casserole dish. Place the meat and sausage in the dish. Top with the bean mixture. Cover and bake for 30 minutes. Toss the breadcrumbs, butter, and Cajun seasonings together. Top the casserole with the mixture and bake uncovered for 20 minutes or until lightly browned.

Rich's Chicken Salad

California-Style Chicken Salad Serve this tasty entree salad at your next summer luncheon.Serves 41/4 cup Mayonnaise1/4 cup Sour Cream1 Tablespoon Lemon juice1/2 teaspoon Dill weed1 1/4 pound Chicken, boneless breast, cooked and diced3/4 cup Green seedless grapes, cut in half1/2 cup Almonds, slivered, toasted1 Scallion, choppedSalt and pepper to tasteGreen leaf lettuceWhisk together the mayonnaise, sour cream, lemon juice, and dill. Toss in the chicken, grapes, almonds, and scallions. Mix well. Check seasonings. Refrigerate for at least 30 minutes. Serve cold over lettuce leaves.

Cullen Sink- Not Gluten Free

Cullen Skink Enjoy this Scottish smoked fish chowder on a cold winter's evening.Serves 41 pound Smoked haddock (finnan haddie)2 medium Potatoes, peeled and sliced2 Tablespoons Butter2 Tablespoons Flour1 small Onion, diced2 cups Milk3 cups Water1/2 cup CreamSalt and pepper to tastePlace the fish in a skillet and cover with water. Simmer 10-15 minutes. Remove from the pan. Remove any bones and skin. Flake the meat. Set aside. Cover the potatoes with water and cook until soft. Melt the butter in a heavy soup pot. Add the onion and cook until just soft. Whisk in the flour and cook for 5 minutes. Add the water and milk. Stir until well mixed. Add the cooked potatoes and haddock. Simmer for 30 minutes. Add the cream and cook for 10 minutes longer. Check the seasonings. Serve warm.

Lamb Casserole ala Rich

Lancashire Hot Pot This is an adaptation of the classic English casserole.
Serves 4
1 pound Lamb, cubed (leg or shoulder)2 teaspoons Oil1 large Onion, sliced2 large Potatoes, peeled and sliced1 teaspoon Thyme1 Tablespoon Parsley, choppedSalt and pepper to taste1 1/2 cups Chicken broth2 tablespoons Butter, melted
Pre-heat the oven to 375. Heat the oil in a heavy skillet. Add the lamb and slowly cook until lightly browned. Drain the fat and reserve the lamb. Lightly butter a two-quart casserole dish (that has a lid). Arrange 1/2 of the potatoes in the dish. Top with the onions, lamb, herbs, and seasonings. Top with the remaining potatoes. Pour the broth over the casserole. Drizzle on 1/2 of the butter. Cover and bake for 1 hour. Remove the lid and drizzle on the remaining butter. Cook uncovered for an additional 30 minutes (or until the potatoes have lightly browned). Serve warm.

Rich's Famous Tuna Casserole --not gluten free

Tuna Fish Casserole
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Today at 10:25am
Tuna Fish CasseroleIngredients:Three 6 oz cans of chunk light Tuna packed in waterTwo 10-3/4 oz cans of condensed Cream of Celery soupTwo 10-3/4 oz cans of condensed Cream of Mushroom soupOne 15 oz can of PeasOne 7 oz can of pieces and stems MushroomsOne 16 oz bag of extra wide hearty Egg Noodles1/4 cup of Worcestershire Sauce1/8 cup of Chopped Onion flakes1/8 cup of Chopped Parsley flakes1/2 teaspoon of Chesapeake Bay Style Seafood Seasoning1/2 teaspoon of Garlic Powder1/4 teaspoon of Ground Celery SeedUnseasoned BreadcrumbsInstructions:Preheat oven to 350°.Cook Egg Noodles in accordance with the instructions on the package.While noodles are cooking: Drain Tuna. Do not press dry. Drain Mushrooms and Peas. Combine all ingredients, except noodles and breadcrumbs, in a large bowl and stir thoroughly.Drain noodles.In a large casserole dish, spoon a 1/2-inch deep layer of the tuna mixture. Add 1/2 of the noodles. Cover with 1/2 of the remaining tuna mixture. Add remaining noodles and cover with remaining tuna mixture. Finish with a 1/8-inch layer of breadcrumbs.Cover casserole dish and place in oven for one hour. Allow to sit for 10 minutes before serving. Add salt to taste.

Easy Bean Dip

2 tbs extra virgin olive oil
small onion diced
celery diced
garlic
canned red kidney beans drained
canned pinto beans drained
canned diced or chopped tomatos
thyme
white wine
salt pepper to taste


heat oil in medium saute pan add celery onions and garlic in last few minutes
stir in additional ingredients and wine and simmer
can be served hot or cold

Sugar Snap Beans ala Mad Dog Mike

sugar snap beans.cook the snap beans in boiling,salted water until crisp.drain.put them into a bowl of ice or cold water,RIGHT after u take it from the heat.Drain.in a skillet melt 2 tbls of unsalted butter.add about a tablespoon of smushed up mint leaves,the peas and salt and pepper.Low heat until ready,another tablespoon of mint and its ready.

Cajun Corn

Bruce Powers at 5:14pm June 3 via Facebook Mobile
fresh corn can be made into cajun corn,just cut it off the cob.fry in a pan with a bit of butter,garlic,and cajun spice if you have it.other wise a bit of cayenne,salt and pepper,and paprika.should be just a bit spicy.better if you add some onion,black beans,diced red and green bell pepper for color.

Red Bliss Potatos

Bruce Powers at 5:10pm June 3 via Facebook Mobile
red bliss potatoes is easy. red potatoes with the skins on.boil as usual,mash and mix but youre supposed to leave some big bits.use sour cream instead of butter,milk per your preference or heavy cream,pepper,rosemary,salt if you use it (sea salt is nice) or garlic (my pref).