Entrees

Beef Burgundy (Gluten Free, Dairy Free, Soy Free, Nut Free)

2 lb beef stew meat
¼ cup Authentic Foods Bette's Gourmet Four Flour Blend
¼ cup butter or margarine or olive oil
1 small bay leaf
1 minced garlic clove
¼ cup chopped parsley
½ cup slice carrots
1 cup Burgundy
12 small baby white onions
¾ tsp thyme
½ tsp pepper
1 cup sliced mushrooms
1 tbsp butter or margarine or olive oil
¼ c Burgundy
 
Roll meat in flour.  Brown meat in shortening. Add next 7b ingredients. Cover and simmer for 1 and ¾ hours. Add onions and cook 30 minutes longer.  Add thyme, pepper.  Add ¼ cup Burgundy just before serving.
 

Black Bean Soup (Gluten Free, Dairy Free, Nut Free)

1 tsp oil
2 medium carrots sliced
1 medium onion chopped
2 cloves of garlic chopped
1 ¼ tsp ground cumin
2 cans black beans
2 cups Celifibr Vegetarian Chicken Bouillon  
1 tsp lime juice
Kineret Whipped Topping (prepared following package directions) 

In large pot heat oil over medium heat.  Add carrot, onion, garlic, and cumin. Sautee lightly about 6 minutes.  Stir in black beans with liquid and broth, add lime juice, heat to boil then reduce heat
to simmer for 10 minutes.  Remove from heat and let mixture cool.  Pour mixture into a blender and blend.  Return soup to pot and and warm.  Decorate with Kineret Whipped Topping

Empanadas (Gluten Free, Dairy Free, and Nut Free)

Dough:
 
2 cups Authentic Foods Bette's Gourmet Four Flour Blend
 1 tsp xanthan gum
 5 tbsp Spectrum Shortening (this should be cold)
 5 tbsp stick Margarine (this should be cold)
 1/2 tsp salt
 1/2 c ice water
 
Filling
 
1/2 lb ground bison or beef or turkey or pork
 1 tbsp olive oil
 1/4 c tomato sauce
 2 minced garlic cloves
 1/2 onion minced
 1 tsp chili powder
 1/2 tsp oregano
 1/4 tsp salt
 1/4 tsp pepper
 
Combine flour, xanthan gum, and salt. Cut in the Spectrum and Mother's Margarine until the dough has little pieces of butter wrapped in the flour. Add the ice water a little at a time until the dough comes together in a ball. Knead dough lightly , wrap in plastic and refrigerate for an hour or more.
 
Remove dough from refrigerator and divide into 2 parts. Roll on a slightly floured board until about 1/8 in thick and then cut out 4 inch rounds with a bowl that's approximately 4 inches in diameter.
 
Put about a tablespoon full of filling into the middle of each piece of dough and fold over.  Pinch the edges together and crimp with a fork.
 
Put empanadas on slightly greased baking sheet and brush slightly with melted margarine to help brown
 
Bake at 450 degrees for about 15 minutes or until golden

Lasagna (Dairy Free, Gluten Free, Nut Free)

9 Pastariso Gluten Free Brown Rice Lasagna Noodles
1 lb ground turkey
tomato sauce
2 12 oz packages frozen butternut squash
1 tbsp Italian seasoning
Galaxy Vegan Grated Topping
 
Cook noodles according to package directions.  Brown meat and set aside.  Defrost squash in microwave. Put a little tomato sauce in the bottom of the pan. Layer in 3 noodles.  On top of noodles add squash, meat, and spices and more sauce. Cover with another layer of noodles and repeat with remainder of squash and meat. Add spices and more tomato sauce. Layer last 3 noodles and top with tomato sauce and Galaxy Vegan grated topping 
Bake at 350 degrees for about 45 minutes or until heated throughout.

Meatloaf (Gluten Free, Dairy Free, and Nut Free)

1 lb ground beef, bison, pork, or turkey
1 cup Gillians gluten free bread crumbs
 2 eggs
 1/2 cup catsup
 
Combine all ingredients in large bowl.  Transfer to a meatloaf pan and bake at 350 degrees for 45 minutes or until meat is done

Spaghetti and Hotdogs (Gluten Free, Dairy Free and Nut Free)

Olive oil
½ cup minced onion
½ cup chopped celery (optional)
1 lb Sabrett hotdogs sliced ¼”-1/2” thick
12 oz GF tomato soup
1 cup water (you can add more if sauce is too thick)
1 tbsp GF Worcestershire sauce
Pastariso Angel Hair Pasta
 
Cook pasta according to package directions. Heat oil in large frying pan over medium heat.  Lightly brown onion and celery. Add hotdogs and brown stirring frequently to brown on all sides.  Add tomato soup, water, and Worcestershire sauce and bring to a boil.  Reduce heat and simmer 10 minutes. Drain pasta and put it back in the pot.  Pour hotdogs over pasta and combine.  Serve warm

Treats and desserts

Chocolate Dairy Free Dumplings (Dairy Free, Nut Free)

1 cup Spectrum Shortening
 1/4c sugar
 1/2 c brown sugar
 2 tsp vanilla
 2 cups flour
 6 oz Ghirardelli Semi Sweet Chocolate Chips
2 tbsp water
12 oz Ghirardelli Semi Sweet Chocolate Chips
 
Beat Spectrum and both sugars until fluffy. Add vanilla. Thoroughly mix in flours.  Add 6 oz of the chocolate chips. Form dough into balls and refrigerate for at least one hour.  Melt 12 oz of chips in a double boiler.  Dunk balls in melted chocolate and put on wax paper to cool.  Refrigerate and serve.

Holiday Lollipops (Dairy Free and Nut Free)

Melt a package of Ghirardelli Semi Sweet Chocolate Chips in a double boiler
Pour into favorite holiday mold (available at craft stores) and add lollipop stick
Refrigerate until hard (approximately 1 hour)
Pop out of mold and wrap with plastic wrap and  tie with a piece of ribbon