| 1/4 cup milk-free margarine 1 garlic clove, minced 1/4 cup oil | 2 cups mushrooms, sliced thin 1/4 teaspoon oregano salt and pepper |
Melt oil and milk-free margarine in frying pan, then add garlic and mushrooms. Fry until tender, stirring often. Add spices.
(egg-free, gluten-free, wheat-free)
Green beans or carrots may be used as a substitute. If allergic to citrus, omit lemon juice and replace with 1/16 teaspoon nutmeg.
| 1 10-ounce package frozen asparagus or broccoli 1 cup skim milk 1/4 teaspoon salt 2 tablespoons cream of rice cereal | 1 tablespoon lemon juice 2 tablespoons fine diet bread crumbs 1/2 teaspoon vegetable oil paprika |
Cook vegetable according to package directions. Drain. Combine skim milk and salt and heat over very low flame. Sprinkle in cream of rice cereal and cook, stirring constantly, for 1 minute. Remove from heat, cover, and let stand 4 minutes. Add lemon juice and beat well. Transfer vegetable to a greased baking dish and pour milk mixture over this. Mix gently with a fork. Combine bread crumbs with oil and sprinkle over vegetable. Add a few shakes of paprika. Bake at 375° F for about 20 minutes. Serves 4.
| 1 tablespoon milk-free margarine 1 1/2 teaspoons potato starch (or any other gluten-free flour) | 1/4 teaspoon salt 1/2 cup soybean milk 1 teaspoon dried parsley (optional) |
Melt milk-free margarine in saucepan. Add potato starch or gluten-fret flour and salt and stir until well mixed. Add soybean milk and parsley and continue stirring until mixture thickens.
(gluten-free, milk-free, egg-free, wheat-free) Tomato Sauce
| 2 1/2 cups canned tomatoes 2 stalks celery, diced 1 small onion, diced | 2 tablespoons ketchup 1 tablespoon brown sugar 1 tablespoon vinegar |
Add celery and onions to tomatoes and simmer for 10 minutes. Fold in ketchup, brown sugar, and vinegar. Simmer until vegetables are cooked. (This mixture may be thickened with a gluten-free flour if desired.)
(gluten-free, milk-free, wheat-free)
| 1 1/2 cups instant mashed potatoes 2 1/4 cups boiling water 1 tablespoon milk-free margarine 1/2 teaspoon salt 4 eggs, separated | 1 7 1/2 -ounce can crab, or 1 cup diced roast meat, or 2 cups shredded Cheddar cheese (not for milk-free diets) Dash of cayenne |
Prepare mashed potatoes as directed, substituting water for milk. Slowly add beaten egg yolks to potatoes. Add crab and cayenne. Beat egg whites until stiff and then fold into potato mixture. Put in souffle dish or 1 V2 -quart casserole. Bake in 350° F oven for 50 minutes or until golden brown. Serves 6. Spicy Mashed Potatoes (gluten-free, milk-free, egg-free, wheat-free)
| 2 cups mashed potatoes, seasoned (do not add milk) 2 slices bacon, diced and cooked | 1 tablespoon chopped parsley 2 tablespoons chopped onion 2 tablespoons milk-free margarine |
Combine all ingredients and serve at once. Serves 4
(egg-free only) 1 can tomato soup 1/4 cup vinegar 1/3 cup sugar Boil vinegar. Add sugar, salt, cornstarch, and mustard to beaten eggs, ing time. This sauce can also be used cold as a salad dressing; hot on pork and beans (mix in and refrigerate for a day, covered); hot as a barbecue sauce. . Note: the quantities of sugar and vinegar can be adjusted to individual taste.
| 2 teaspoons hot-pepper sauce 2 1/2 cups chili sauce 1 teaspoon chili pepper 3/4 cup oil 1/2 cup lemon juice | 2 tablespoons tarragon vinegar 1 tablespoon brown sugar 1 bay leaf 1 teaspoon mustard 1 teaspoon salt |
Combine ingredients and simmer for 15 minutes.