Thursday, October 30, 2014


Baked Ham and Cheese Sandwich in Foil

¾ cup melted butter, softened

1 ½tablespoon Dijon Mustard (Gray Poupon)

1 ½ tablespoon poppy seeds (McCormick)

1 tablespoon dried minced onion

Sandwich rolls (Schar)

1 pound thinly sliced cooked deli ham (Castle Wood @ Sam’s Club)

1 pound thinly sliced Swiss cheese (Castle Wood @Sam’s Club)

 

In a bowl, Mix together butter, mustard, poppy seeds, and onion.Separate the tops from the bottoms of the rolls.  Spread mixture on the tops and bottoms of the buns, layer ham and cheese inside. Wrap each sandwich in foil. Bake at 350 degrees (preheated oven)for about 20 minutes.  Optional, poor mixture over top of buns before you wrap them in foil. Can be made a head, frozen or refrigerate for a day or two before being baked.

November 1st Meeting


Mexican Casserole

 

1 ½ pounds lean ground beef

1 Packet McCormick Gluten Free Taco Seasoning Mix

1 cup frozen Corn

1 package Cornbread mix (Bob’s Red Mill)

      1 ½ cup milk

      1/3 cup oil or melted butter

      2 eggs

 

Brown and break up ground beef, drain of fat.  Add ¾ cup water and taco seasoning mix over low heat, add corn.  Stir over low heat until well combined.  Remove from heat.  Follow directions on cornbread mix.

Poor beef mixture into casserole dish, layer cornbread mix on top.

Bake in 375 degree oven for 25 minutes or until cornbread in completely cooked.   Add salsa, sour cream, diced tomatos….etc.

 

 

Monday, October 27, 2014

November meeting

November 1st meeting will "Pot Luck". Please bring a gluten free dish to pass. Please make sure your dish is safe and gluten free.  If you can not provide a dish that is gluten free please bring a store bought gluten free item, soft drinks, large plates, or call Mary for more ideas.

Friday, August 1, 2014

Baked Kale Chips


 
                                                                 Baked Kale Chips
 
 
 
Ingredients:
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt
Directions:
1.
Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3.
Bake until the edges brown but are not burnt, 10 to 15 minutes.

Thursday, October 31, 2013

November Meeting

Mexican Spice (Taco)
1/2 cup chili powder
1/4 cup paprika
1 Tablespoon cumin
1 1/2 teaspoons garlic powder
1 teaspoon crushed red pepper
2 teaspoons oregano
1 teaspoon sea salt


Creole Seasoning
3 Tablespoons paprika
2 Tablespoons sea salt
2 Tablespoons garlic powder
1 Tablespoons black pepper
1 Tablespoon onion powder
1 1/2 Tablespoons cayenne
1 Tablespoon oregano
1 Tablespoon thyme

Magic Dust
4 Tablespoons paprika
2 Tablespoons sea salt
2 Tablespoons sugar
1 1/2 teaspoon powdered mustard
2 Tablespoons chili powder
2 Tablespoons cumin
1 1/2 teaspoon black pepper
2 Tablespoons garlic
1 1/2 teaspoon cayenne

Emeril's Essence
1 Tablespoon paprika
1 Tablespoon sea salt
1 Tablespoon garlic powder
1 1/2 teaspoon onion powder
1 1/2 teaspoon oregano
1 1/2 teaspoon thyme
1 teaspoon black pepper
1 teaspoon cayenne

Onion Soup Mix
1/2 Cup minced onion
1 Tablespoon rice flour
1 teaspoon sea salt
1/2 teaspoon chicken bullion
1/2 teaspoon garlic powder
1/4 teaspoon sugar
1/4 teaspoon ground celery seeds
1/4 teaspoon apple pectin


Monday, September 16, 2013

October Fest

Gluten Free Wikaduke will be celebrating October Fest Saturday October 5th, 2013.
Please feel free to bring a gluten free dish to pass.  If you are newly diagnosed or can't provide a 100% gluten free dish feel free to bring in a packaged item, drinks and cups, paper plates, napkins, plastic silverware...etc.  Everyone is welcome, with or with out a dish to pass. 

Think Twice Before You Eat Out!

I would like to share information regarding a visit to Chipotle. I don't want to single out this one company so please be aware this could happen at any restaurant. 
Several members of Gluten Free Wikaduke Celiac Support Group visited the newly opened Chipotle restaurant in May.  Please understand we did not simply say, "lets meet at Chipotle for lunch"  We are all Celiac or Gluten Intolerant.  We did our homework before going.  I contacted Chipotle's Corporate office and inquired about the gluten free menu.  I felt confident that it would be safe to eat there. 
There were 14 people who ate together. We all ordered bowls.  We all requested the servers wash their hands and put on fresh gloves.  Half of the people asked for cheese and lettuce from a "fresh" container.  A member of the group suggested that because she believed she was exposed to gluten because the servers use their gloved hand to collect the cheese and lettuce.  How many gloves have held the flour tortilla before they dip their hands in for your food? 
  Two people experienced signs of gluten exposure.  One very observant member of the group watched the servers make burritos and use the serving spoons to evenly distribute the salsa, corn, sour cream, beans...etc  onto the flour tortilla. (dragging the spoon across the flour tortilla)    The spoons were returned to the appropriate dishes containing gluten contaminates. 
I shared this information with Chipotle the response was: We are a quick serve restaurant and we may not always be able to completely swap out our line, cross contact is possible. If you come in at an off time, we may be able to swap out the spoons and other ingredients. 

I would like to thank Brandon, Chipotle Customer Service Consultant, for addressing this important issue.  I would feel better if all ingredients could be from 'fresh" containers.  www.chipotle.com

Thursday, September 5, 2013


Gluten-Free WiKaDuKe

September 7, 2013

AGENDA

 

 
 Gluten-free, Without Gluten, Free of Gluten, and No Gluten ALL SAFE

        www.fda.gov/Food/GuidanceRegulation

 Three Step Self-Management Program, by Jean Guest, PhD


Where do you find the best Gluten Free Recipes?

       Pintrest, magazines, cook books?


Simply Gluten Free Magazine

News stand price: $7.95  (1 year subscription price $26.95 = $3.33  each)


 

 

 Please keep in mind; we are a non-profit, strictly volunteer group. 

                  

Next meeting: October 5, 2013

 

 

Thursday, July 18, 2013

Brandy Slush

7 c. water
2 c. sugar
4 tea bags
1 (12oz) can orange juice
1 (12oz) can lemonade
2 c. brandy

Boil water, add sugar, stir to dissolve, add tea bags.  Let sit until cool.
Stir in orange juice, lemonade and brandy.  Freeze at least 24 hours.
Place two scoops in glass as Sprite, 7 UP or Ginger Ale on top.