We Need Help - Are You Willing To Bake With Oats?

Gluten-Free Oats sent us a sample of their product to be shared at a meeting. We're looking for someone who is willing to use the raw oats to make a delectable baked good for the group. If that person is you, please send us an email. Thanks!

We Forgot to Mention...

...that Gluten-Free Wikaduke will not meet in January. Saturday's meeting is the last until we resume meetings on Saturday, February 2nd.

Do-It-Yourself Dinner Time!

Do-It-Yourself Dinners is again offering a gluten-free meal prep day this week on Thursday, November 29th from 11AM until 8PM. Unfortunately, the menu is not yet posted online. As soon as a copy is available it will be added to this posting.

It seems that some have really liked the meals and some haven't. It might be helpful to those who haven't tried them if those who have would post what you've liked, didn't like, reasons why, etc. Your comments might still be helpful even though everyone's tastes are different. Feel free to post your comments anonymously. ;)

December Meeting Announcement

Gluten-Free Wikaduke will be meeting Saturday, December 1st from 10AM until 12Noon at Edward Plainfield Outpatient Center in Plainfield.

Among other things, there will be a discussion on gluten-free cookie baking with samples, of course and a raffle or two. If you're feeling adventurous you might even partake in sampling something made with Gluten Free Oats.

Hope to see you Saturday morning!

Calling All Cookie...Recipes!

In the past two years, gluten-free baking has come a long way. There are new flours, mixes, techniques, cookbooks, etc. and each has made gluten-free eating better than ever. So, it's time the cookie recipe handout is updated with better than ever gluten-free cookies!

If you have a delicious gluten-free cookie recipe(s) that you are willing to share, please email it to us by Wednesday, November 28th. The updated handout will be distributed at the December 1st meeting.

Also, if you're feeling ambitious and want to share the actual cookie, please feel free to bring a plate of cookies to the meeting. Like always, please bring along the recipe with the name brand of each ingredient included.

Garrett's is Gluten Free!

CARAMELCRISP® POPCORN Ingredients: Brown Sugar, Unsalted Butter, Popcorn, Corn Syrup, Water, Salt, Baking Soda (leavening). ALLERGEN INFORMATION: Contains Milk. Produced in a kitchen that also processes peanuts, tree nuts, milk and soy. None of our products are made with ingredients that contain gluten.

CHEESECORN™ POPCORN Ingredients: Popcorn, Coconut Oil (refined coconut oil, beta-carotene [color], artificial flavor), Dehydrated Cheddar Cheese (pasteurized milk, cheese culture, salt, enzymes), Soybean Oil, Palm Oil, Salt, Cream, Sodium Phosphate, Yellow 5, Lactic Acid, Soy Lecithin (an emulsifier), Yellow 6. ALLERGEN INFORMATION: Contains Milk, Coconut & Soy. Produced in a kitchen that also processes peanuts, tree nuts, milk and soy. None of our products are made with ingredients that contain gluten.

CARAMELCRISP® & CHEESECORNTM POPCORN MIX Ingredients: Brown Sugar, Popcorn, Coconut Oil (refined coconut oil, beta-carotene [color], artificial flavor), Unsalted Butter, Dehydrated Cheddar Cheese (pasteurized milk, cheese culture, salt, enzymes), Soybean Oil, Corn Syrup, Palm Oil, Water, Salt, Cream, Sodium Phosphate, Yellow 5, Lactic Acid, Baking Soda (leavening), Soy Lecithin (an emulsifier), Yellow 6. ALLERGEN INFORMATION: Contains Milk, Coconut & Soy. Produced in a kitchen that also processes peanuts, tree nuts, milk and soy. None of our products are made with ingredients that contain gluten.

CASHEW CARAMELCRISP® POPCORN Ingredients: Roasted Cashews (cashews, peanut oil, salt), Brown Sugar, Unsalted Butter, Popcorn, Corn Syrup, Water, Salt, Baking Soda (leavening). ALLERGEN INFORMATION: Contains Cashews, Peanuts & Milk. Produced in a kitchen that also processes peanuts, tree nuts, milk and soy. None of our products are made with ingredients that contain gluten.

PECAN CARAMELCRISP® POPCORN Ingredients: Pecans (pecans, salt), Brown Sugar, Unsalted Butter, Popcorn, Corn Syrup, Water, Salt, Baking Soda (leavening). ALLERGEN INFORMATION: Contains Pecans & Milk. Produced in a kitchen that also processes peanuts, tree nuts, milk and soy. None of our products are made with ingredients that contain gluten.

MACADAMIA CARAMELCRISP® POPCORN Ingredients: Roasted Macadamia Nuts (macadamia nuts, peanut oil, salt), Brown Sugar, Unsalted Butter, Popcorn, Corn Syrup, Water, Salt, Baking Soda (leavening). ALLERGEN INFORMATION: Contains Macadamia Nuts, Peanuts & Milk. Produced in a kitchen that also processes peanuts, tree nuts, milk and soy. None of our products are made with ingredients that contain gluten.

BUTTERY POPCORN Ingredients: Popcorn, Coconut Oil (refined coconut oil, beta-carotene [color], artificial flavor), Salt. ALLERGEN INFORMATION: Contains Coconut. Produced in a kitchen that also processes peanuts, tree nuts, milk and soy. None of our products are made with ingredients that contain gluten.

PLAIN POPCORN - NATURAL AIR-POPPED

Ingredients: Popcorn
ALLERGEN INFORMATION: Produced in a kitchen that also processes peanuts, tree nuts, milk and soy. None of our products are made with ingredients that contain gluten.

A Gluten-Free Thanksgiving

Do yourself a big favor and make Thanksgiving gluten free! With the exception of bread stuffing, a gluten-free Thankgiving is likely to be as easy and cost just a tiny bit more than a NGF meal. If you have any favorite gluten-free Thanksgiving recipes we'll gladly post them!

Pie
That lovely pie was made using the Perfect Pie Crust recipe that was handed out at the meeting. The dough is monkey easy to make, can be made ahead and frozen. Just be sure to roll when it's cold, very cold!

If you aren't interested in making your own pie crust, Whole Foods Gluten-Free Bakehouse now sells a frozen gluten-free pie crust. Phone first or you may be disappointed when you arrive and they are sold out.

Stuffing/Dressing
This requisite dish might be the most difficult of the Thanksgiving foods to convert because gluten-free breads tend to break down as soon as liquid is added. If your family loves stuffing you might want to give it a trial run so as not to disappoint. A couple of (possibly) useful tips from my experience, toast the bread until very, very dry and limit mixing after the liquid has been added. The more you stir, the more it breaks down and you won't be happy if you like bread cube stuffing. If you prefer a stuffing that's broken down, then by all means stir away! If any of you do stuffing trials, please let us know how they turn out.

5 Stuffing Recipes from Glutenfreeda - Including the Herbed Bread Stuffing recipe using Van's Waffles that was shared at the meeting

Gluten-Free Waffle Dressing - Sheri

Rice Bread Stuffing - Lynne D.
1 large onion, minced
1 cup diced celery
6 tablespoons butter
1 1/2 teaspoon poultry seasoning
2 tablespoons minced parsley
6 to 8 cups crumbled gluten-free bread *
1 1/2 cups chicken broth
salt to taste
*At the meeting Lynne said she uses the end pieces of gluten-free bread.

Saute onion and celery in butter until tender, add poultry seasoning and parsley. Pour this mixture over the bread in a large mixing bowl. Stir until blended, then add the broth a little at a time until the dressing is as most moist as you like. Add salt to taste.

Makes enough to stuff a 10-12 pound turkey or bake in a greased 2 1/2 quart casserole in a preheated 325 degree oven for 45 minutes.

Wild Rice, Cranberries, Walnuts Stuffing in an Acorn Squash (or not) - Tracy
The Thanksgiving Table, Diane Morgan

4 acorn or dumpling squash
Freshly ground pepper
Freshly ground nutmeg
4 tablespoons unsalted butter
1 1/2 cups wild rice [plain, no spices added]
1 3/4 cups canned GF vegetable broth
1/4 teaspoon salt, plus extra to taste
3 tablespoons olive oil
1 large yellow onion (about 12 ounces), finely chopped
2 cloves garlic, minced
2 large ribs celery, finely chopped
1 large carrot, peeled and finely chopped
1 tablespoon minced fresh sage
1 tablespoon fresh thyme leaves
1/2 cup minced fresh parsley
1 package (6 ounces) hickory-baked tofu, cut into 1/4-inch dice [Tracy omits this]
3/4 cup chopped walnuts, toasted
3/4 cup sweetened dried cranberries

Tracy Notes: If serving this on Thanksgiving along with sweet potatoes, mashed potatoes, etc. the acorn squash is superfluous. The wild rice mixture is great without the fancy container.

Serves 8. Preheat the oven to 350ºF. Cut each squash in half crosswise. Scoop out and discard the seeds and strings. If necessary, trim the top and bottom so that the squash will sit level, and place on a rimmed baking sheet, cut side up. Sprinkle each half with a little salt, pepper, and nutmeg, to taste. Using 2 tablespoons of the butter, dot each half with some butter. Cover the pan with foil and bake the squash just until moist and tender, about 45 minutes.

Meanwhile, combine the rice, vegetable broth, 1/4 teaspoon salt, and 2 cups of water, in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat to a simmer, partially cover, and cook, stirring occasionally, until the rice is tender, about 40 minutes.

In a 10-inch sauté pan, heat the olive oil over medium heat. Swirl to coat the pan and sauté the onion, garlic, celery, and carrot until slightly softened, about 3 minutes. Cover the pan, adjust the heat to medium-low, and cook the vegetables until crisp-tender, 5 minutes longer. Add the sage, thyme, and parsley and sauté 1 more minute. Remove from the heat.

In a large bowl, combine the cooked rice, sautéed vegetables, tofu, walnuts, and dried cranberries. Taste and add more salt and pepper, if desired. Mound the rice mixture into the squash halves, dividing it evenly. Cut the remaining 2 tablespoons of butter into small pieces.
Dot each stuffed squash with butter. Cover with foil. Bake at 350ºF until heated through, about 20 minutes.

Cornbread for Cornbread Stuffing/Dressing - Susan
The Gluten-Free Kitchen, Roben Ryberg
1 egg
3/4 cup buttermilk
1/4 cup oil
1/3 cup potato starch
1/3 cup cornstarch
1 cup cornmeal
1/2 cup light brown sugar
1 1/2 teapoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 teaspoon guar gum (xanthan gum can be subbed)

Preheat oven to 375 degrees. In medium bowl, combine egg, buttermilk and oil. Mix well. Add all other ingredients and mix well, being sure to remove any lumps. Batter will be a bit thin. Pour batter into a greased 9x9 baking ban and bake for 25-29 minutes or until cornbread tests done with a toothpick and top is lightly browned.

Springy Cornbread - Tracy's favorite

Veggies and Sides
Scalloped Corn - Sheri

Creamed Spinach - Tracy
Gourmet, December 2004
Makes 10 servings

3 pounds baby spinach [have also used frozen with good results]
1 1/4 cups whole milk
1 cup heavy cream
1 small onion, finely chopped
1/2 stick (1/4 cup) unsalted butter
2 tablespoons sweet rice flour
1/8 teaspoon freshly grated nutmeg
salt and pepper to taste

Tracy Notes: I often use frozen spinach making sure to remove as much moisture as possible. Normally I only add 2/3 of the sauce to the spinach.

Cook spinach in 2 batches in 1 inch of boiling salted water in an 8-quart pot, stirring constantly, until wilted, 1 to 2 minutes. Drain in a colander and rinse under cold running water until cool. Squeeze small handfuls of spinach to remove as much moisture as possible, then
coarsely chop.

Heat milk and cream in a small saucepan over moderate heat, stirring, until warm. Meanwhile, cook onion in butter in a 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 4 minutes. Whisk in flour and cook roux, whisking, 3
minutes. Add warm milk mixture in a fast stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, 3 to 4 minutes. Stir i nutmeg, spinach, and salt and pepper to taste and cook, stirring, until heated through.

Gourmet Notes: Creamed spinach can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat over moderately low heat until hot.

Grean Bean Casserole Information
Funyons or thinly sliced onions dredged in rice flour and then fried in oil would be good toppers.
Progresso, Pacific and possibly Imagine make gluten-free mushroom soup. Read the label to be sure!

Traditional Creamed Spinach - Mary Bo___
about 3 pounds fresh spinach
3 tablespoons unsalted butter
1 tablespoon chopped garlic
3/4 cup small (1/4-inch) diced yellow onions (about 1 small onion)
3/4 cup heavy cream
1/2 cup grated parmigiano-reggiano cheese
Pinch ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground black pepper

To prepare the spinach, first remove any unwanted stems or brown parts. Rinse the leaves several times in cold water until all the dirt has been rinsed off. Drain the spinach but leave some water clinging to the spinach leaves.

Heat a large pan over medium-high heat and add the wet spinach. (This step may need to be done in batches.) Turn the spinach frequently with a pair of tongs as it cooks. Once it is wilted, remove it from the pan and place it in a strainer and squeeze out as much liquid as possible. (This step is very important.) Transfer the drained spinach to a cutting board and chop coarsely. Set aside.

Meanwhile, melt the butter in a saucepan over medium heat and add the garlic and onions. Cook until the onions are translucent and soft (about 10-15 minutes). Add the cream, parmigiano-reggiano, nutmeg, salt and black pepper and continue cooking until it is reduced a bit (about 5 minutes).

Add the spinach to the cream and mix well. Continue to cook until most of the cream has been absorbed and the dish is thick and creamy. Remove from heat and serve.

Freebie Info!

Below you will find the list of companies that generously provided samples of gluten-free products for our anniversary meeting. Some of the items were sampled, some placed in the goody bags and a few of the items were put in the raffles. If given the opportunity, please thank them for their contributions.

Gluten-Free Pantry and Glutino
Pretzels
Strawberry Wafers

Mrs. Leepers
Creamy Tuna Noodles
Beef Stroganoff
Spaghetti Rice Pasta
Rotelli Corn Pasta

Bio-Naturae Pasta
4-ounce packages of penne pasta (boil 8-10 minutes)
$ .50 off coupons

Celiac Specialties
Donut Holes
Angel Food Cake
Pumpkin Muffins
Brownies

Gluten-Free and Fabulous
Macaroni and Cheese
Chocolate Chip Cookies
Karen's Crisps

Want Expandex!

It seems there are another three pounds of Expandex available at $4 per pound. First come, first served!

If any of you would like your pound before the next meeting or Thanksgiving please email me, perhaps we can arrange a centrally located meet-up point.

Also, my personal Expandex runner will be making another trip to Denver in December...

Baked Good Recipes Tried at the Anniversary Meeting

11/11/7 UPDATED!

Pumpkin Cheesecake - Trina
Saving Dinner for the Holidays, Leanne Ely www.savingdinner.com
1 1/4 cups GF gingersnap cookie crumbs (crush about 20 cookies in a
plastic bag)
1/4 cup butter, melted
3 (8 ounce) packages of cream cheese, softened
1 cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 (16 ounce) can pumpkin puree (NOT pumpkin pie filling)
4 eggs
3/4 cup chilled whipping cream (need to whip it with 2 teaspoons sugar
and teaspoon of vanilla) or use whipped cream out of a can

Preheat the oven to 350 degrees. In a large mixing bowl, mix the cookie crumbs and butter. Press evenly on the bottom of a 9" springform pan. Bake 10 minutes, then let cool. Reduce oven temperature to 300 degrees.

In another large bowl, beat the cream cheese, sugar, cinnamon and ginger on medium speed until smooth. Add pumpkin. Now add in the eggs, one at a time on low speed. Pour into the cookie crumb pie shell. Bake your cheesecake until center is firm, about 1 1/4 hours. Cool to room temperature. Cover and refrigerate at least 3 hours.

To loosen the cheesecake from the sides of the pan, unbuckle the side and carefully remove. Serve with a dollop of whip cream on the cheesecake. This recipe is to die for!

Abby's Pecan [or Walnut] Pie - Tracy
1 9-inch pie crust
1 cup light corn syrup (or equal parts light and dark)
1 cup dark brown sugar (I used light)
1/3 teaspoon salt
1/2 cup melted butter
1 teaspoon vanilla
3 whole eggs, slightly beaten
1 heaping cup shelled pecans or walnuts

Prebake the crust for 5 minutes at 375 degrees F.

Mix syrup, sugar, salt, butter and vanilla. Add slightly beaten eggs. If you're using whole nuts decoratively arrange the pecans in the bottom of the shell. Then, gingerly pour over the liquid and the pecans will very slowly rise to the surface.

Bake in a 350 degree oven for 45-55 minutes or until set.

Apple Cake - Lynne D.
1 3/4 cups granulated sugar
3 eggs
1 cup vegetable oil
2 cups Pamela's Baking/Pancake mix
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
2 cups peeled and chopped apples
1 cup chopped walnuts

Preheat oven to 350, grease a 13 x 9 pan. Beat sugar, eggs and oil together with a mixer until well blended. Mix in flour; baking soda, cinnamon and salt. Stir in apples and walnuts, mix well. Pour into baking dish. Bake 50-55 minutes. Let cool before icing.

Cream Cheese Icing
1/2 cup butter softened
1 one pound box powdered sugar
1 8oz pkg cream cheese, softened
1 tsp vanilla extract

Mix butter, sugar, cream cheese and vanilla. Spread on cooled cake. Serves 20.

Caramel Filling with Apple Slices - Jane
Pour one can of Eagle Brand Sweetened Condensed Milk into the top of a double boiler. Simmer over hot water for 2 hours--set time to ring at 20 minute intervals to check water level to be sure the bottom of the boiler doesn't boil dry. Do not lift the lid off the boiler during the entire cooking process. At the end of 2 hours place caramel filling in an air tight container-- I use a clean peanut butter jar because of the wide month.
OR
Boil sealed can of condensed milk for 2 hours, being sure can stays covered with water completely. Then cool completely sitting on counter before opening.

Chocolate Fudge Cake - Christine
Annalise Roberts, Gluten Free Baking Classics
4 ounces unsweetened chocolate, chopped
1-3/4 cups brown rice flour mix (2 cups brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch)
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon xanthan gum
1/2 cup canola oil
1-1/2 cups milk
2 cups granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups frosting
1. Preheat oven to 350 degrees F. Position rack in the center of oven. Line two 9-inch round layer cake pans with parchment or waxed paper and spray lightly with cooking spray.
2. Melt chocolate in small, heavy saucepan over low heat, stirring constantly. Remove from heat and cool until lukewarm.
3. Put flour, cocoa powder, baking powder, baking soda, salt, and xanthan gum in medium bowl and whisks until thoroughly combined. Set aside.
4. Place canola oil and milk in a liquid measuring cup and whisk until thoroughly combined. Remove two tablespoons of liquid and discard. Set aside.
5. Beat sugar and eggs in large bowl of electric mixer at medium speed until light and fluffy. Blend in melted chocolate and vanilla. Add dry and wet ingredients in two additions at low speed, then mix at medium speed for 1 more minute.
6. Pour batter into prepared pans. Place in center of oven and bake for 30-35 minutes or until a toothpick inserted in the center of a layer comes out clean. (Bake 35-40 minutes for 8-inch rounds; 18-20 minutes for cupcakes).
7. Cool cake layers in the pans on a rack for 5 minutes. Use a small knife to cut around pan sides to loosen cake. Invert cake layers onto a rack, peel off paper and cool completely.
8. Place one cake layer on a platter. Spread 1 cup of frosting over top and sides. Place second layer on top. Spread remaining frosting over entire cake.

Chocolate Lover's Frosting - Nestle
3 cups sifted powdered sugar
2/3 cup baking cocoa
1/2 cup butter, softened
5 to 6 tablespoons milk, divided
1 teaspoon vanilla extract
Beat 1 cup powdered sugar, cocoa, butter, 2 T. milk and vanilla extract in a small mixer bowl until creamy. Gradually beat in remaining sugar and milk until smooth. Makes 2 cups.

Pumpkin Bread - Tracy
1 1/2 cups (186 grams) Four Flour Bean Mix*
1/4 cup (40 grams) brown rice flour
1 tablespoon Expandex (if available)
3/4 teapoon xanthan gum
1 1/4 cup (260 grams) granulated sugar
3/4 teaspoon salt
3/4 teaspoon cinnamon**
1/2 teaspoon nutmeg**
1/4 teaspoon ground ginger**
1/4 teaspoon ground clove**
1 teaspoon baking soda
1/4 teaspoon baking powder
1/3 cup oil
1 heaping teaspoon molasses
2 large eggs, slightly beaten
1 15-ounce can pure pumpkin puree
2 tablespoons water (may need a little more or a little less
1/2 cup walnuts (optional)

*Flour Bean Mix: 2 cups gabanzo and fava bean (AKA garfava) flour, 1 cup sorghum, 3 cups cornstarch, 3 cups tapioca starch
**Pumpkin Pie Spice might be a good sub for the various spices.

Preheat oven to 350 degrees F. Grease and flour a loaf pan. This can be easily mixed by hand or with a mixer. Combine all dry ingredients in a bowl. Add oil, molasses, eggs and mix until incorporated. Add pumpkin puree and stir until well combined. Add the water as needed. On dry days it might all be needed; on humid days none or just a bit may be needed. Stir in nuts.

Pour mixture into the pan and bake for 60-75 minutes or until a tooth pick comes out clean. Remove from oven and let cool on a rack for 5 minutes. Then turn out onto a rack to cool completely.

Savory Recipes Served at the Anniversary Meeting

Bacon Wrapped Water Chestnuts - Mary Bor__
1 pound Oscar Mayer Bacon cut into 3rds
2 to 3 cans whole water chestnuts, drained and rinsed
La Choy Soy Sauce
1 cup brown sugar
1 cup Heinz Ketchup
Toothpicks

Soak the water chestnuts in the soy sauce, only for a few hours.

Wrap the bacon around the water chestnut, secure with a toothpick. Bake them in the oven at 350 degrees until bacon is crispy. Remove from grease filled pan.

Mix brown sugar and ketchup in a sauce pan over low heat. Heat thoroughly. Fold in water chestnuts/bacon.

Breakfast Casserole - Tracy
8 eggs
1 pound ham, cubed
4 cups southern style has browns
2 1/4 cups cheese, shredded
1/2 cup milk
1 1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup GF corn flakes, crushed or bread crumbs (optional)

Beat eggs. Add all ingredients but corn flakes. Pout into greased 10-inch quiche pan. Sprinkle with corn flakes. Refrigerate overnight. Uncover and bake for 50 minutes at 325 degrees F or until mostly set in the middle. To cook straight from the refrigerator and place in a cold oven cook for 1 hour and 10-20 minutes.

Chinese Chicken Wings - Mary Be__
12 chicken wings
4 whole green onions, thinly sliced
1/2 cup brown sugar
1/2 cup soy sauce [La Choy or San-J]
1/2 cup Sherry [Holland House Sherry Cooking Wine]
1/2 cup water

In a heavy skillet, mix soy sauce, Sherry, water, brown sugar and onion. Cook to boiling. Cut off wing tips (you can use them later for chicken stock). Disjoint the wings and add to the sauce. Simmer wings for about 40 minutes or until tender.

Creamy Deviled Eggs - Pat
12 hard boiled eggs
1/3 cup Annie's Naturals Cowgirls Ranch Dressing
Almost 4 ounces Philadelphia Cream Cheese Spread
About 1/2 teaspoon Onion (Penzey's Granulated White)
Dill Weed (Mc Cormick) - About a few dashes to taste

Slice eggs in half and remove yolks. Place yolks in flat dish and mash with salad fork. In a large measuring cup mix salad dressing with softened cream cheese and dry spices. Mix in mashed egg yolks until smooth. Adjust to taste. Fill the hollowed egg whites with the egg yolk mixture. Sprinkle the top with: Mc Cormick Sea Salt and Mc Cormick Paprika

Porcupine Balls - Mary Bor___
1 pound ground beef (I usually use 1 1/2 pounds ground sirloin, ground turkey is good too)

1/2 cup uncooked regular rice

1/2 cup water

1/3 cup chopped onion (I don't like onion, so I skip this)

1/2 teaspoon salt

1/2 teaspoon celery salt

1/8 teaspoon garlic powder

1/8 teaspoon ground pepper

1 can (15 ounce) tomato sauce

1 cup water

2 teaspoon worcestershire sauce (Lea & Perrins is GF)

Mix hamburger, rice, 1/2 cup water, onion, salt, celery salt, garlic powder and pepper. Shape mixture by rounded tablespoonfuls into 12 balls.

Mix remaining ingredients; pour over meatballs. Cover and cook in 350 degree oven 45 minutes. Uncover and cook 15 minutes longer.

Rush CD Team Evening

Comprehensive Management of Celiac Disease
Wednesday, November 7, 2007
6:00 p.m. – 8:00 p.m.
Rush University Medical Center
Professional Office Building, Room 542
1725 W. Harrison, Chicago

Mark DeMeo, MD, Director, Adult Celiac Disease Program
Susan Mikolaitis, RD, LDN, CNSD, Dietitian
Sharon Jedel, Psy.D, Clinical Psychologist

Come hear the specialty team of the Rush Adult Celiac Program present the most up-to-date medical, nutritional and psychological management and treatment options for celiac disease in an interactive and informative seminar.

Because space is limited, please call to reserve your seat. For more details or to register, please call (888) 352-RUSH (7874).

Free parking and light refreshments will be provided.
Section of Gastroenterology and Nutrition
1725 W. Harrison, Suite 207
Chicago, IL 60612