Holidays

Turkey and Gravy
from Barb Huyette

After cleaning the fresh HyVee turkey, stuff both cavities with onions and apples (cut 1 inch chunks).  Add garlic salt and put 1T. potato starch flour and shake it in a Reynolds turkey size cooking bag and place the turkey in the bag.  Rub the turkey with soft butter over the exposed areas.  Giblets are added to the bag as well.  Cut slits in the top of the bag.

Bake according to directions on cooking bag.  Before removing the turkey from the bag, pour all the drippings from the bag into the saucepan(hold the turkey back with hot pads).

Make the turkey the day before and pull it off the bones.  Put into a pan and add some GF Chicken broth for maintaining moisture, cover with plastic wrap and tin foil and refrigerate.

When ready to heat turkey, bake 325 for 1.5 hours. Stir to maintain moisture with the broth.

To make the gravy: bring the turkey drippings from the bag to a boil, and add potato starch that has been mixed with a small amount of water.  Whisk the flour mixture into the broth quickly, because it can congeal if just poured in and stirred. Add salt and garlic salt to taste as the gravy thickens.  Continue with the potato starch til you achieve the right consistency.

Fresh Herb Bread Stuffing
(taken from Living Without magazine, Dec.  2009)

Serves 8.

• 1/2 cup butter or margarine
• 2 cups celery, diced
• 1 cup onion, diced
• 1 cup sliced leeks
• 5 cups dry gluten free bread cubes (purchased or homemade)
• 2 Tbsp. fresh sage, minced
• 1 cup fresh parsley, minced
• 1 Tbsp. fresh thyme
• 1 tsp. salt
• 1/2 tsp. pepper
• 1-1.5 cups GF chicken or vegetable broth

1. Preheat oven to 350 degrees.
2. In a large pan, heat butter.  Add celery, onion and leeks and saute over medium heat for 3-4 minutes.  Let cool. 
3. In a large bowl, mix remaining ingredients, except broth.
4. Add cooled vegetables.  Gently mix in broth.
5. Loosely spoon the stuffing into an oiled 3 quart baking dish.  Do not pack.
6. Cover and bake in preheated oven for 30 minutes.  Uncovered, bake for 20 minutes.

Corn Consuela

• 1 pound bag frozen corn
• 1/2 cup butter
• 3/4 cup corn meal (Bob's Red Meal)
• 1/4 cup sugar
• 3 oz. cream cheese
• 1 t. salt
• 1/3 C. Heavy cream
• 1 small can green chilies
• 1/2 pound Monterey jack cheese

Mix all ingredients except the cheese. Layer corn mixture, then cheese. Repeat. Cover and bake at 375 for one hour.

Florence Mama's Candied Yams

• 3 lb. sweet potatoes, peeled and sliced in 1/4 inch thick rounds
• 1 cup unsalted butter
• 1 cup light brown sugar, packed
• 3 cinnamon sticks
• 1/2 tsp. ground nutmeg
• 1 tsp. salt
• 1 orange, thinly sliced into rounds

1. preheat oven to 350.  In an ungreased 2 qt. baking dish place sweet potato slices, overlapping slightly and covering the dish.  In a saucepan, melt butter over low heat.  Stir in brown sugar, cinnamon, nutmeg and salt.  Cook until sugar is dissolved then add the orange slices.  Pour the mixture over the potatoes, covering the entire surface.
2. Cover the dish tightly with foil. Bake 40 minutes, or until the sweet potatoes are tender when pierced with a fork.  Remove foil and bake 20-25 minutes more or until the top is golden brown. Let stand 15 minutes before serving.  Makes 8-10 servings.

Cheesecake

• two 8 oz. pkg. cream cheese
• 3/4 cup sugar
• 3 eggs
• 1 tsp. vanilla
• Optional: fresh raspberries, strawberries or fruit pie filling

1. Mix for 8 minutes with electric mixer.  Pour into greased (cooking spray) 9" pie plate.  Bake 40 minutes at 350.
2. Remove from oven and let cool for 10 minutes.  The puffy top will settle.
3. Mix 1 cup sour cream, 3 Tsp. sugar and 1 tsp. vanilla.  Spread on top of cooled cheesecake (spoon into the indented area)
4. Bake for 10 more minutes.  Enjoy!

Impossible Pumpkin Pie II

From allrecipes.com

• 3/4 cup white sugar
• 1/2 GF biscuit baking mix
• 2 Tbsp. butter
• 1 can evaporated milk (12 oz)
• 2 eggs
• 1 can solid pack pumpkin puree (15 oz)
• 2 1/2 tsp. pumpkin pie spice
• 2 tsp. vanilla extract

1. preheat oven to 350. Lightly grease a 9" pie pan.  
2. In a large bowl, combine sugar and baking mix.  Stir in butter, milk and eggs. Then beat in pumpkin, spice and vanilla to mixture until smooth.  Pour into pie pan.
3. Bake in a preheated oven for 50-55 minutes, or until knife inserted in center comes out clean.  Refrigerate any leftovers.