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
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)
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.
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.
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
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.
The 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
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.
I wondered while making this dish if it was worth the effort – please believe me – it is! Unfortunately, it was gone before we snapped a picture. I added a protein to make it a bit hardier.
1 small eggplant
1 small yellow squash
1 small zucchini
course sea salt
garlic grape seed oil
1 green bell pepper
1 tsp basil
1/2 tsp black pepper
3 bratwurst links, sliced into 1/4 inch rounds (I used Johnsonville)
Slice the eggplant, yellow squash, and zucchini into 1/4 inch rounds. Keep as uniform as possible. Layer slices in a colander placing sea salt in-between each layer. Allow to set for 15 minutes to pull moisture from the squash.
Preheat the oven to 400 degrees. Heat 1/4 cup of grape seed oil in a deep heavy skillet (i.e. cast iron) over medium high heat. Use a paper towels to dry the salted squash one layer at a time. Add them to the heated oil one layer at a time. Allow to slightly brown and then flip each piece. When both sides have browned slightly, move to a paper towel lined plate. This is the time consuming part! Layer by layer, crisp each slice. Add grape seed oil as needed to ensure your pan never dries.
When the squash is finished and the pan is empty, add 1/4 cup of grape seed oil. Then, add the onions, green pepper, and sliced bratwurst. Allow these to cook until the bratwurst has browned through. Then, add the basil and pepper. Stir together. Top with the squash. Put the pan in the oven for 15-20 minutes.
Remove pan and top with Parmesan cheese. Serve immediately.
We traditionally make a selection of soups for Christmas Dinner. I was looking to add a new one this year so I decided to make a Broccoli Cheese Soup. I doubled this recipe when I made it. It came out fantastic! I served it with Brazilian Cheese Rolls.
GF Broccoli Cheese Soup
5 Tbsp Butter (divided)
1 medium onion (diced)
1 clove garlic (minced or pressed)
1/4 cup white rice flour
2 cups Chicken Broth (I used Kirkland’s Chicken Stock)
2 cups half and half
4 cups fresh broccoli florets (cup into small bites)
1 handful of baby carrots (diced 1/4″ pieces)
1/2 tsp salt
1/2 tsp paprika
1/2 tsp dry mustard
1/4 tsp cayenne pepper
8 oz Sharp Cheddar Cheese (grated) – I used Tillamook
In large stockpot, melt 1 Tbsp butter and diced onions. Saute over medium/high heat until onion is translucent. Add garlic and saute for another minute. Pull onions out of pot and set aside for later.
Add remaining 4 Tbsp of butter to stockpot and melt over medium heat. Once melted, add flour to make roux. Whisk constantly until flour and butter fully mix and become buttery brown. Reduce heat to medium/low. Slowly whisk in chicken stock and then half and half. Allow to simmer over medium/low for 15 minutes.
Then, add broccoli, carrots, salt paprika, dry mustard, cayenne, and onion mixture. Allow to simmer an additional 30-45 minutes over medium/low heat. Stir frequently to prevent sticking to the bottom.
Using stick blender, briefly puree soup to desired consistency. I leave some florets intact. Add cheese and stir to incorporate.