Meat layer1 ½ lbs. ground turkey ½ cup finely chopped onion ½ cup finely chopped celery 1 garlic clove, finely chopped 2 Tablespoons finely chopped fresh parsley ½ teaspoon salt ¼ teaspoon black pepper ¼ teaspoon curry powder 1 teaspoon gluten free soy sauce 3 eggs lightly beaten 1 cup breadcrumbs made from leftover GFCF Astoria Mills Light Brown Bread Mix #6
Topping 1 small tin tomato paste blended with 1 tablespoon fruity olive oil dash salt and pepper each 4 tablespoons brown sugar
Method: Blend all ingredients together in the meat layer and place in a loaf pan. Spread topping over the meat layer and place in a pre-heated 325 F oven for about an hour until turkey is fully cooked. Remove from oven slice and serve with a side plate of salad and vegetables.
Easy Thin Crust Gluten-Free Pumpkin Pie
Crust- Crumble together the following and dust evenly on buttered pie plate. 7 tablespoons Astoria Mills All Purpose Mix #1 1 tablespoon butter 2 tablespoons brown sugar
Filling: Beat eggs and add other ingredients and blend. 3 eggs 2 cups pure pumpkin Puree ¾ cup granulated sugar 1/4 tsp salt 1 tablespoon ground cinnamon ½ teaspoon ground nutmeg 1 cup milk
Add pumpkin filling on top of thin crust and bake pie for about 35 minutes at 350F. Cool and serve with a dollop of whipped cream sprinkled with cinnamon.
Green Bean Casserole -Gluten Free
Saute 2 chopped onions in 5 strips of chopped bacon (or olive oil)until brown Add 1 lb green beans 1/4 teaspoon salt and pepper each 1 teaspoon gluten free soy sauce
Place in a casserole dish and pour this mixture on top 1/4 cup parmesan cheese 1/2 cup milk blended with 2 tablespoons corn starch
Place a layer of sauteed onion slices cut in rings on top
Place in 350 F oven and bake for 25 minutes. Serve hot.
The Five Minute Lunch
With a few leftovers you have a hot lunch or snack in less than five minutes!
In a bowl blend the following1 raw egg 1 tablespoon mayonnaise ¼ teaspoon baking powder 2 tablespoons Astoria Mills All Purpose Flour Mix #1 dash salt and pepper each ¼ cup diced cooked chicken ½ cup cooked mixed vegetables ( mixture of corn, peas, carrots etc.) ¼ cup diced mozzarella cheese ( optional) Stir into a batter. Add a tablespoon of milk or water if batter is too thick.
Drop by the spoonful into a medium heat non-stick fry pan or into a little hot oil in a skillet making a 2 or three patties. Fry on one side until golden, flip and finish cooking on reverse side. Enjoy! A really great lunch for kids of all ages, quick and easy. Good served with a cheesy dip too.