Buttered quiche pan. Oven 375 degrees for 30-45 minutes. Cook onion in oil and reserve. In blender, place milk and carrots. Puree. Add eggs, salt and pepper and blend well. Add Tapioca starch and GF flour. Blend well.
Place a layer of spinach in bottom of pan. Add ½ of the onions and top with ½ of the cheese. Continue until pan is filled. Pour the egg mixture over the layers. Make sure that you have the mixture throughout the layers. Bake until center is done.
Carlieta’s New Baked Corn
1 17 oz. Can Cream Style Corn 2 eggs or ½ cup Liquid Egg Substitute
1-tsp oil 2 Tbs Bob’s Corn Flour
¼ cup Nonfat Milk ½ teaspoon salt
2 Tbs Green Bell Pepper,
finely chopped
Combine all ingredients. Mix thoroughly and POUR into baking dish, which can be place inside another baking dish. Pour hot water into the outer baking dish and BAKE in a preheated oven at 350 degrees for 1 hour or until a knife inserted in center comes out clean. Makes 6 Servings.
(made with left-over spaghetti noodle and or sauce)
Use left over noodles even if sauce is on it. Beat 4 large eggs, then stir in 3 - 4 cups cooked noodles, (6 - 8 oz. uncooked), 2 cups cooked vegetables, 3/4 cup shredded cheese, and 1/2 teaspoon salt. Spray large non-stick skillet with cooking spray. Over medium heat spread pasta mix in skillet and press down evenly. Cover and cook 4 -5 minutes until eggs look set and cheese is melted. Bottom will brown. Cut in wedges. Serve as is or top with left over spaghetti sauce, taco sauce, or ketchup.(Left over rice or potatoes may be used in place of noodles.)
Corn Custard (Linda Harris)
Preheat oven to 350 F. Butter a 1 1/2 quart casserole dish.
2 cups cooked corn 3/4 cup grated cheddar cheese
3 eggs 1 1/2 cups milk
3/4 teaspoon salt 1/4 teaspoon pepper
Put corn in the casserole dish. Sprinkle with cheese. Beat the eggs lightly in a bowl and stir into the corn/cheese mixture. Set casserole dish into a shallow pan with hot water halfway up its sides. Bake 45 - 60 minutes or until custard is set.
Baked Beans****
1 large can pork and beans 1 teaspoon dry mustard
4 strips of bacon 3 T brown sugar
1/8 teaspoon black pepper 1/3 cup molasses
1/2 to 3/4 cup catsup ` 1 chopped onion
Fry fat out of bacon. In some of the fat brown the onion. Drain. Mix and chop up the bacon. Bake at 350 F. for 45 to 60 minutes. Bake uncovered.
1/4 cup GF low fat sour cream 2 Tbs grated Parmesan sea salt and pepper, to taste 2-3 large Portobella caps, sliced 2 medium carrots, julienned 1 cup cubed winter squash
1 medium zucchini, sliced into half moons
1 small-medium onion, in chunks 1 green, red or yellow bell pepper, cored, seeded, sliced into strips 1 handful of grape or cherry tomatoes - optional 1 Tb herbs, to taste - Italian or Greek mix, dill, oregano, etc. Splash of balsamic vinegar 1/2 lb. Tinkyada Pasta Joy brown rice noodles (spaghetti or linguini works best) cooked according to package directions, drained, rinsed well, tossed in a bit of light olive oil and set aside pinch of nutmeg 1 16 oz. carton small curd GF cottage cheese, or soft curd cheese
Preheat oven to 400 degrees F. Toss the veggies and garlic in a roasting pan with enough olive oil to coat. Sprinkle with salt, pepper, herbs and balsamic. Roast the veggies until tender, stirring half way through, about 45 minutes. Remove from the oven and set aside. Lower the oven temp. to 350 F. Generously grease a shallow baking dish (lasagna-style dish) with butter, olive oil or margarine. In a large mixing bowl whisk the eggs with the sour cream, Parmesan, salt, pepper, and nutmeg until well beaten. Stir in the cottage cheese till well mixed. Layer the noodles in an oiled lasagna-style baking dish. Add the roasted vegetables. I arrange the larger pretty pieces on the top - Portabellas and red pepper slices. Pour the egg custard mixture evenly into the pan. Press down for a minute or two with a spoon to encourage the custard to seep in and around the layers of noodles and veggies. Dot with the little tomatoes. Sprinkle with nutmeg and parsley, and extra Parmesan, or top with a mixture of chopped nuts and crumbled feta. Bake at 350 F. for about 55 minutes (depending upon your oven), until the kugel is golden brown around the edges, and the custard is set all the way through. Allow the kugel to rest a few minutes before cutting and serving. Serve with a crisp green salad dressed in balsamic vinaigrette. Kugel may be chilled and served cold. It wonderful left over - both hot and cold. Serves 6-8. Optional toppings: 1/2 cup finely chopped walnuts, almonds or pecans 3/4 cup crumbled feta cheese or goat cheese "buttered" GF bread crumbs 1/4 cup fresh chopped parsley sprinkle of grated muenster or Jack cheese
1/2 pint of sour cream 1 can of cream of chicken soup
1 pkg. of herb seasoning bread crumbs salt and pepper to taste
Cook squash, onion, and carrot. Stir in the sour cream, butter, cream of chicken and then the bread crumbs. Salt and Pepper to taste. Bake at 350 degrees for 30 minutes or until brown.
Sweet Potato Casserole(Diane Reardon)
3 cups of mashed sweet potatoes 3/4 cup of sugar
2 eggs 1 teaspoon of vanilla
1/2 cup of evaporated milk 1/2 cup of butter
Mix all ingredients together and put in a buttered 9 x 13 casserole dish. Top with the topping recipe below. Bake at 350 degrees for 30 minutes or until brown.
topping
1/3 cup of melted butter 1 cup of chopped pecans
1/3 cup of self rising flour 1 cup of packed brown sugar
Mix all ingredients and then sprinkle over the sweet potato casserole.
Sweet Potato Casserole
2 1/3 pound of cooked sweet potatoes 6 Tablespoons of butter
1/2 cup of orange juice 3 slightly beaten eggs
1/2 teaspoon of salt 1/2 cup of sugar
1/2 teaspoon of vanilla 1/2 cup of pecans
1/2 cup of coconut 10 large marshmallows
Mashed the cooked sweet potatoes. Stir in butter, eggs, sugar, pecans, coconut, orange juice, salt, and vanilla. Mix well. Turn into 1 1/2 quart casserole dish. Bake uncovered at 350 degrees for 30 minutes. Top with the marshmallows until golden brown. (may top with orange slices and marshmallows.)
Karina's Veggie Loaf This is one of those recipes you don't expect to like - but it's a winner. I also make this mixture into "Not-Meatballs", and gently simmer them in my favorite red sauce. Veggie Loaf 1-2 Tbs olive oil 5 portabella mushrooms 5 leaves spinach or other greens 1 roasted red pepper 1 carrot 1 cup cooked brown rice, packed 1/2 cup almonds 1/2 cup pecans or walnuts 1 egg, lightly beaten 2 tsp Italian Herbs 1 Tbs balsamic vinegar 1/2 tsp cumin 1-2 Tbs Worcestershire sauce or molasses 1/2 tsp curry powder Maple Sauce 1/3 cup real maple syrup 1/2 cup Ketchup 2 tsp Annie's honey mustard 1/2 tsp McCormick curry powder 1/4 tsp nutmeg Heat the olive oil in a non-stick skillet and cook the portobellos, and greens till soft. Process by pulsing in a food process with the roasted pepper. Toss into a mixing bowl. Process the raw carrot, brown rice, almonds and pecans until it forms a meal; toss into the mixing bowl. Add the herbs, balsamic, worcestershire and spices. Add the beaten egg and stir the mixture until blended. Press the mixture evenly into an oiled loaf pan. Preheat the oven to 350 degrees F. Make the sauce by combining all the sauce ingredients with a whisk. Optional: add a spoonful of brown sugar to the sauce. Pour the maple sauce over the top of the veggie loaf and bake for about 45 minutes, until the loaf is firm and done. Servings: 8
