Salvation Army Soup

I grew up on this soup. It’s easy and delicious. To make it GF, please find a GF minestrone OR sub a Amy’s Soup French Vegetable. Serve with Fritos.

Salvation Army Soup

1 lb. ground beef, brown with chopped onion

1 can Veg All

1 can minestrone (or Amy’s French Vegetable for GF)

1 can Ranch Style Beans (black label)

1 can diced tomatoes

1 can Rotel

Mix and simmer for 25 minutes. Serve with Fritos and cheddar cheese. 

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GF Sweet and Sour Meatballs

From Grandma Ward’s Treasure Box! This recipe came directly from Grandma Ward’s typewriter! To make a gluten version – use regular bread instead of GF!

Sweet and Sour Meatballs

1/2 cups milk (scald)

2 tsp salt 

2 slices of GF Bread

2 lbs of hamburger

1 egg 1/4 tsp of pepper

1/8 tsp garlic salt

1/2 cup finely chopped onions

1 tsp dry parsley

Sauce:

1 can pineapple chunks, drained 

1/2 cup chopped green pepper

1/2 cup sugar

1/2 tsp of salt

2 Tsp. cornstarch 

1 1/2 cup pineapple juice

1/4 cup white wine vinegar

2 Tsp. GF soy sauce

8 tsp of Orrington Farms Beef Bouillon (or other GF versions)

For Meatballs:

Pour milk over crumbled bread and then add meat, eggs, and seasonings. Mix well and then form into walnut sized balls. Brown meatballs in shortening. Shake the pan to help balls retain their shape. Add pineapple and pepper to meatballs to start the sauce. 

In a new sauce pan, mix sugar, salt, and cornstarch together and then add pineapple juice a little at a time. Then, add vinegar, soy sauce, and bouillon and heat to boiling. After it boils, pour over meatballs and simmer for 20-30 minutes. 

For added color, add 1/2 cup bell peppers cut in strips during the last 10 minutes. 

GF Caramels

From Grandma Ward’s Treasure Box. 

GF Caramels

1 cup sugar

1 cup butter

1 cup dark corn syrup

14 oz can sweetened condensed milk

1 tsp vanilla extract

In a heavy saucepan combine sugar, butter, and corn syrup. Bring to a boil while stirring constantly. Remove from the heat and then add milk and mix well. Return to heat and boil at medium-low for 30 minutes while stirring constantly. Stir in vanilla and pour into a buttered 9 in square pan. 

Cool for 2 hours and then remove from pan onto a plastic cutting board. Using a serrated knife cut caramels into 1 inch squares. Store in wax paper or plastic wrap.  

Makes about 48 pieces. 

GF Mexican Soup

Fresh ingredients, bold flavor, family-friendly! This is sure to be a hit! 

3 Large Tomatoes, skinned

3 Large Poblano Peppers

2 Tbsp Canola Oil

1 White Onion, diced 

4 Cloves Garlic, peeled

8 cups chicken broth (be careful to ensure it is GF)

3 Chicken Breasts, diced 

1 Sprig Cilantro
Roast poblano pepper over open flame (we used a blow torch into a high-sided pan!). Give the peeled tomatoes a rough chop and put in a medium mixing bowl. Add the roasted poblano pepper after de-stemming, de-seeding, and roughly chopping. Use an immersion blender to make a paste. 

Sauté onion and garlic together in the oil in a stockpot until the onion is golden. Add the pepper paste to the pan. Keep pan on medium heat and use the immersion blender again to make a paste with the onion and garlic. After the paste looks to be a consistent texture, simmer for 3-5 minutes. 

Add the chicken broth, chicken, and cilantro to the pot and bring to a boil. Turn down and Allow to simmer 30 minutes. 

Garnish soup with avocado, sour cream, cheese, cilantro, and lime as desired. 

Serve with GF Corn Tortillas – homemade makes if possible. 

GF Chicken Wings

Just in time for Super Bowl parties! Here is a fantastic chicken wing recipe. This comes from Grandma Ward’s recipe box! Sure to be a crowd pleaser! This recipe didn’t start out gluten free but is easy to switch over – just be sure to use GF soy sauce and chicken broth.

 

GF Chicken Wings

1/4 cup oil

1/2 cup GF soy sauce

1/2 cup chicken broth

3 Tbsp white sugar

3 Tbsp brown sugar

1 tsp dried ginger

2 cloves crushed garlic

5 lbs raw chicken wings

 

Combine all ingredients and coat well. Bake on a cookie sheet for one hour at 350º.

GF Crockpot Stufing

I relied on Stove Top stuffing until we had to go GF . I find gluten free stuffing to be better than “regular” stuffing which I believe is from how dry the bread is to begin with.

 

GF Crockpot Stuffing

1 cup butter

2 cups chopped onion

2 cups chopped celery

3 Tbsp dried parsley

2 cups diced mushrooms

12 cups gluten free bread, cubed

1 1/2 tsp dried sage

1 tsp dried thyme

1 tsp salt

1/4 tsp pepper

1/4 tsp garlic powder

2 eggs

up to 3 cups prepared GF chicken broth (I use Orrington Farms Chicken Base)

 

Melt butter over medium heat in a large skillet. Add onion, celery, mushrooms, parsley and saute for about 3 minutes. In a large bowl mix the bread, spices, and the sauteed veggies. Then, add the eggs.

Transfer the mixture to a greased 5 qt greased crockpot. Pour one cup prepared broth over stuffing. Cook on low for 6 hours. Stir every hour or so, adding broth as needed if it looks dry.

 

GF Potato Leek Soup

potato-leek-soupThe whole family LOVES this soup! I recommend serving with Brazilian Cheese Rolls for a dinner sure to please!

 

GF Potato Leek Soup

3 Tbsp butter

5 leeks

1 1/2 tsp sea salt

4 cups GF chicken broth

4 small white potatoes, peeled and small diced

1 cup buttermilk (1 tsp white vinegar in 1 cup milk)

6 oz cream cheese

1/2 tsp black pepper

 

Melt butter in 6qt pot. Chop leeks by first removing green leaves, then splitting them in half lengthwise, and then chop into 1/4 inch slices. Add chopped leeks to melted but and add salt. Stir to combine and allow to sweat for 5 minutes.

Turn to medium-low and allow to continue to soften for 20 additional minutes. Then, add chicken broth (or Orrington Farms Broth Base as directed) and diced potatoes to the leeks. Increase heat to medium-high and bring to a boil. Once boiling, turn down heat but maintain simmer for 40 minutes or until potatoes are soft.

Remove pot from heat and use an immersion blender to puree until smooth. Add buttermilk, cream cheese, and pepper. Stir in until cream cheese dissolves into soup.

Serve hot.