Cornbread Recipe Gluten-Free

1 & 1/2 c. cornmeal

2 c. brown rice oat groats chia flour

2 Tbsp baking powder

1 & 1/2 tsp salt

4 beaten eggs

1/2 c. honey 

1/2 c. melted coconut oil or butter

2 c. milk or evaporated milk reconstituted or powdered milk reconstituted

1 Tbsp white vinegar

2 Tbsp butter for cast iron skillet

Directions:

Preheat oven to 425 degrees

In a medium bowl, stir together flour, cornmeal, baking powder, and salt; set aside.

Place the 2 Tbsp butter in the 12-inch cast iron skillet. Place the skillet in the oven for 3 min or until the butter is melted.

Melt coconut oil and honey in the microwave

In a large bowl, beat the eggs. Add honey, coconut oil, milk, and vinegar.  Add the flour mixture. Stir just until moistened.  

Pour batter into hot skillet.  Bake for 18-21 minutes or until a toothpick inserted in the center comes out clean. Serve warm with butter.

For dairy free, use canned coconut milk

Fresh Cilantro Lime Salsa

Lindsey Scarber

Makes 3-4 quarts

1-2 med   onions, finely diced with a knife or vegetable chopper

        (I start with 1 onion, if it's really strong, it might be all I need)

1 Tbsp   salt, add more to taste

16-20 cloves garlic, minced (or use blender or food processor w/ the cold water) 

2 cups   cold water

2 bunches cilantro, de-stemmed and finely chopped (or use food processor w/ the cold water)    

12 med tomatoes, finely diced (or use blender food processor)

4 cans  tomato sauce (8oz ea can)

1/4  - 1/2 cup  fresh lime juice or lemon juice (or ¼ cup white vinegar)

2 Tbsp   sugar

1 Tbsp   crushed red pepper, add more to taste

4 cans   mild diced green chilies (7oz each can)

Directions:

Place onions, garlic, and salt in a very large mixing bowl. Press the salt into the onions with the back of a mixing spoon. This step helps take the bitterness out of the onion. Set aside.

Combine all other ingredients in a large mixing bowl.

Taste test with corn chips. When the salsa tastes good, transfer it to glass jars. You can use plastic containers if you don't mind your plastic container smelling like salsa for months after.

Let the salsa sit in the fridge to allow the flavors to blend.  Sometimes it tastes better the next day. Lasts 2-3 weeks refrigerated.

Make ahead directions:

Follow the instructions above, except omit cilantro. 

Store in glass containers in the fridge.  Add cilantro just before serving.

Old-Time Tuna Noodle Casserole

Prep time: 30 min.     Cook time: 20 min.

Yeild: 6 servings(1 1/3 cup each) 

All pantry ingredients, except for frozen peas.

 1    cup dried macaroni noodles or egg noodles

 1 ½  cup frozen peas, or a 15 oz can peas

1    (10 3/4 oz) can Cream of Mushroom soup

 1     (12 oz) can evaporated milk , or 1 ½ cup prepared dry milk

 1     tablespoon dehydrated onion

½    teaspoon salt, add more to taste

 2     (6 oz) cans tuna, drained, flaked

1 ½  cup corn flakes, crushed

Step 1:  Place noodles and frozen peas in a pot of boiling water.  Cook noodles and peas to desired doneness as directed on package. Drain; rinse in hot water.  Set aside.

Step 2:  Meanwhile, heat oven to 350˚F.  In ungreased 9x9 casserole dish, combine soup, milk, onion, tuna and salt.  Add cooked noodles and peas. Mix well, then taste test!

Step 3:  Top casserole with crushed corn flakes.  Bake uncovered for 25-30 min. Remove when bubbly.

Double the recipe for a 9x13 pan.

"SPANISH RICE ...LIKE FROM A RESTAURANT!"

Rice is a food staple and is easy on queasy tummies Requires no perishable ingredients from Cooks.com

2 cups white rice 4 cups water 2 tablespoon Knorr tomato bouillon * 4 tablespoons butter or vegetable oil Heat the butter or oil in a skillet on medium heat. When hot, add rice to skillet and let get nice and toasty not burnt, have water ready and just as the rice starts giving off a toasted smell add the water to the pan. It will sizzle; as it's sizzling, add the tablespoon of tomato bouillon to the skillet and stir.  Cover with a lid and let cook on MED heat, just like you would normally, about 20 minutes. That is all there is to it, very simple and very easy. You could also add about a 1/4 cup of diced up carrots, corn or green beans if you choose to do so, while the rice is cooking. *Tomato bouillon can sometimes be found in the ethnic aisle of your local supermarket. If you can't find it there, then try a Mexican market. They should have it. This is the way to make Spanish rice just like from a Mexican restaurant. I got this recipe from my Latin friend after helping with countless barbecues and parties. This is the way her family has made it for years

Kid-Friendly Red Enchiladas

                All pantry ingredients!

1 can 8 oz. tomato sauce

2 cups water

2 t. chicken bouillon

1 T.  chili powder, if you want spicy add an extra 1 Tbsp

1 t. cumin

½ t. onion powder

¼ t. garlic powder

 12 corn tortillas, half fried in oven

Shredded cheese for topping

Options for filling, some vegetarian:

3/4 lb shredded cheese - cheddar or monterey jack

½ lb shredded cheese and re-fried beans

½ lb shredded Cheese and Fried eggs (broken yolk, salt, pepper, 1 or 2 layers)

½ lb shredded cheese and ½ lb ground beef

½ lb shredded cheese and ½ lb shredded beef, chicken, or pork

COMBINE: In med sauce pan, combine tomato sauce, water, bouillon, chili powder, cumin, onion powder, garlic powder

SIMMER the sauce for about 10 min.

HALF-FRY tortillas: Brush one side of each corn tortilla lightly with oil. Place 12 tortillas flat in 350° oven, oil side up, for 2 min.  Remove from oven to a plate. Let cool.

ASSEMBLE enchiladas: Place a little sauce in the bottom of a 9x13 pan.  Then place 3 half-fried tortillas flat.  Cover tortillas with spoonfuls sauce. Sprinkle cheese and other filling,  a little spoonful of sauce on top.  Place 3 more tortillas. Sauce. Cheese and filling. Sauce. Continue pattern.  Top with all leftover sauce then cheese. Bake 350° oven until cheese is melted, 15-20 min. 

SERVE: Top with shredded lettuce, diced tomato, and sour cream. Consider possible side dishes of Spanish rice, re-fried beans, or a 15 oz can black beans reheated

Lazy man enchiladas - Make individual servings in the microwave. Use a glass plate or glass pie pan.  Cover enchiladas while in microwave. Cook 2 min or until cheese is melted.   

Black Bean & Corn Salsa

by Adriana Andersen Burk

Watch out this recipe makes 1 gallon!  Great for parties and potlucks.

8 med   tomatoes, finely diced

4 cans   tomato sauce 8 oz, OR 1 quart jar

1 bunch   cilantro, finely chopped

2 cups   cold water

3-4 cans   mild diced green chilies 7 oz, OR 3 cups

1-3 med   onions, finely diced (I start with 1 onion, if it's really strong, it might be all I need)

1/4  - 1/2 cup   lime juice, lemon juice, or white vinegar (I like fresh lime juice)

2 Tbsp   garlic powder

2 Tbsp   salt

2 Tbsp   sugar

1-2 Tbsp   crushed red pepper, OR 1-2 tsp cayenne pepper (a little spice to keep the kids out)

1 can black beans 14.5 oz, drained and rinsed

1 can corn 14.5 oz, drained

Combine all ingredients in a large plastic or glass mixing bowl, not metal. Using a metal mixing bowl starts a chemical reaction with the acids (the citrus juices/vinegar).

Taste test. When the salsa tastes good, transfer it to glass quart jars. You can use plastic containers if you don't mind your container smelling like salsa for months after.

Let it sit in the fridge to allow the flavors to blend.  Sometimes is tastes even better the day after. Serve with corn chips. Our family likes to eat it on top of nachos.  Lasts 2-3 weeks refrigerated.

We like to eat it for dinner on top of nachos. 
This recipe is yummy with or without the black beans and corn.  

Cornbread Mix

By Lisa Crossley

•        10 C. flour (white or wheat or anything really)

•        10 C. cornmeal

•        3-5 C. Sugar (depending on how sweet your sweetie likes it!)

•        10 Tbs. egg powder

•        8 Tbs. baking powder

•        2 Tbs. salt

•        1 ½ C. margarine or butter powder

•        1 ½ C. powdered milk

•        In a very large mixing bowl, combine all ingredients.  Measure approx 5 ½ C. of mix into five 1 gallon zip lock bags and label “Add 2 ½ C. water, mush the bag, snip the corner, squeeze into dish or muffin tin and bake until golden brown.” If you use any fresh ground flour, the mix should be kept in the freezer.

By Lisa Crossley, Lyneer Andersen family   tlc.crossley@gmail.com

Scarber Kettle Corn

Not too sweet, not too salty, but just right!

1/3 c. vegetable oil

1/4 c. sugar

3/4 tsp. salt

3/4 c. popcorn

1   "Stir Crazy Popcorn Popper 6 quart"

  

In a small bowl, mix sugar and salt.  Set aside.

Plug in the "Stir Crazy 6 qt Popcorn Popper." Add 1/3 c. oil and 2 popcorn kernels. Once the 2 kernels pop, the popper is hot enough for the rest of the popcorn.  Add the 3/4 popcorn, then quickly add the sugar/salt mixture and close the lid. 

Stay close and listen carefully; it can burn easily.  When pops slow to 1 pop per second, pull the plug.  Grab hold of the unit and its lid, and quickly tip it upside-down.  Remove unit, being cautious of escaping steam. To prevent kettle corn from sticking to itself, transfer it to a different serving bowl.

While the popper is still somewhat hot, wipe out the oil/sugar stickiness with a slightly damp paper towel.  Enjoy! :)