cup butter or margarine, meltedEGG-BASED DISHES
Quiche with a Hash Brown Crust
Crab or Lobster Quiche
Egg Fu Yung
SANDWICHES
Crab-Cheese Melt
Gyros Sandwich
Bette’s Special Filled Buns
CASSEROLES
Jeanne’s Incredible Turkey Casserole
Austrian Cheese Puff
Sausage and Cheese Strata
CREAMED DISH
Chicken à la King
LUNCHEON SALAD
Taco Salad
Stuck for a quick dish for supper? Or do you want something elegant for that luncheon coming up? This section contains a wide variety of dishes for which you’ll never have to apologize for being gluten free; these are all taste approved by testers and their families.
I did not include any pizzas in this book since I concentrated on them in The Gluten-free Gourmet, but if you need a pizza crust, make a recipe of the Crumpets (page 75) or Australian Toaster Buns (page 76) and, instead of forming six circles, spread all the batter in a twelve-inch circle on a greased and rice-floured pizza tin or cookie sheet, leaving a thicker crust around the outside edges to keep the sauce and fillings from spilling over. Let the dough rise for about 10 minutes before adding the toppings and then bake immediately in a 375° oven for 25 to 30 minutes.
A tasty luncheon quiche using your choice of meats and cheeses. The recipe was given to me by a celiac acquaintance and proved so good, I’ve made it up several ways. If you can find a commercial frozen variety of hash brown potatoes that you know aren’t dusted with wheat flour, you can substitute them for potatoes you grate yourself.
Crust
3 cups grated raw potatoes (5 to 6 medium potatoes)
cup butter or margarine, melted
Filling
½ cup cooked sausage or ½ cup cooked ham, diced, or 6 slices bacon, fried, drained, and crumbled
5 eggs
¼ cup diced onion
½ cup grated Cheddar cheese
¼ cup grated Swiss or Monterey Jack cheese
1 teaspoon dried basil
1 teaspoon chopped chives
Salt and pepper to taste
¾ cup rich milk or nondairy liquid
Preheat oven to 425°.
Crust: Coat a large pie plate with vegetable spray. Press in the potatoes to an even half-inch depth on bottom and up sides. Pour the butter evenly over the potatoes. Bake for 30 minutes.
Filling: Prepare your choice of meats and set aside. In a large mixing bowl, beat the eggs; add the onion, cheeses, basil, chives, and salt and pepper. Stir in the milk and meat. Pour gently over the partially baked crust and return to the oven with the temperature lowered to 350°. Bake for 40 to 45 minutes, or until the center is set and a knife inserted comes out clean. Serve immediately. Makes 4 to 6 servings.
The easy crust and the seafood taste make this quiche one of my favorites. You may substitute gluten-free sirimi for the lobster or crab. The results are still excellent.
Crust
¾ cup GF bread crumbs
¾ cup crushed potato chips
Dash paprika
cup grated Parmesan cheese
4 tablespoons butter or margarine, melted
Filling
2 tablespoons rice flour
½ teaspoon salt
2 eggs, beaten
½ cup mayonnaise
½ cup rich milk or nondairy liquid, undiluted
2 cups cooked lobster, cubed, or crabmeat
1 cup grated Swiss cheese
¼ cup sliced green onion
Preheat oven to 350°.
Crust: In a plastic bag, combine the breadcrumbs, potato chips, paprika, and Parmesan cheese. Pour in the melted butter and blend. Pat into a deep 9” pie pan.
Filling: Blend together the flour, salt, eggs, mayonnaise, and milk. Add the lobster, Swiss cheese, and onion. Pour into the pie shell. Bake for 45 minutes, or until a knife inserted in the center comes out clean. Makes 6 servings.
This flavorful and easy Chinese omelette uses fresh vegetables with leftover pork or chicken. Or substitute cooked crab or shrimp for an entirely different taste. My favorite, the shrimp, tastes like egg roll. You may add other vegetables such as finely slivered zucchini, diced water chestnuts, or chopped bamboo shoots. Serve Ginger-Orange Rolls (page 76) and fruit or salad for a wonderful luncheon or supper.
½ cup cooked chicken, pork, shrimp, or crab
½ cup chopped onion
½ cup finely diced celery
1 cup bean sprouts
3 large eggs
1 teaspoon salt
2 teaspoons GF soy sauce
Oil for frying
Chopped green onion or sliced almonds, for garnish (optional)
Prepare meat by dicing the chicken or pork or breaking the shrimp and crab into small pieces. Put in a large mixing bowl with the onion, celery, and bean sprouts.
In another bowl, beat the eggs with the salt and soy sauce. Mix into the meat and vegetables.
Heat 1 to 2 tablespoons of oil in a frying pan (if electric, heat to 375°). Ladle in about half the mixture to form 4 small patties. Fry about 2 to 3 minutes on each side. Remove and repeat with the second half, using more oil if necessary.
Serve hot topped with green onion or almonds, if desired. Makes 4 servings.
Serve this open-faced sandwich for an easy and delicious luncheon or supper dish with coleslaw or fresh fruit slices.
12 ounces crabmeat or GF imitation crab
¾ cup country-style cottage cheese, blended smooth
cup mayonnaise
½ cup grated Cheddar cheese
3 green onions, sliced thin
5 drops Tabasco sauce
2 teaspoons Worcestershire sauce or 1 teaspoon GF soy sauce
6 Crumpets (page 75) or Australian Toaster Buns (page 76) or 12 slices GF bread
Preheat oven to 400°.
Break the crab into bite-sized pieces. Set aside.
In a medium mixing bowl, mix together the cottage cheese and mayonnaise. Stir in the Cheddar cheese, onions, Tabasco sauce, and Worcestershire sauce. Gently fold in the crab pieces.
Split the 6 muffins and divide the crab mixture on the 12 pieces. Place on a large baking sheet and bake for 10 to 12 minutes. Makes 12 open-faced sandwiches.
A great party sandwich and different. In Greece the pita bread might be stuffed with mounds of thinly sliced, slowly grilled lamb, yogurt, and cucumbers. This more modest version uses seasoned ground lamb broiled or grilled slowly on a barbecue. You may moisten your pita bread with yogurt or, for the lactose intolerant, substitute some of the Double Dill Dip (page 199) made with nondairy sour cream. You will need four pitas.
1 pound ground lamb
½ pound mild pork sausage
3 cloves garlic, crushed
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon pepper
1 teaspoon oregano, crushed fine
1 teaspoon crushed basil
Garnish (optional): yogurt or Double Dill Dip, thinned; sliced onions; grated cucumber or alfalfa sprouts; sliced tomatoes
Mix together the lamb, pork, garlic, lemon juice, salt, pepper, oregano, and basil. Mold into thin patties. Broil the patties in the oven 7 inches from the heat or grill on a not-too-hot barbecue until the meat is cooked through. The ingredients can be prepared ahead of time and the cooking done after the guests arrive.
Slit the pitas and fill with the desired condiments plus the meat patty or patties (if you make them small, as I do). Makes 4 servings.
These buns cooked with their own meat filling are flavored with a hint of the Far East. These bear little resemblance to the heavy pastie that, for generations, was carried into the tin mines in old Cornwall as a midday meal. Eat these fresh from the oven or make ahead, refrigerate or freeze, and reheat in the microwave for a special luncheon. They are delicious either way. After you cook the filling recipe, mix up the crumpet dough.
Filling
1 pound lean, boneless pork or boned and skinned chicken breast
1 clove garlic, minced
¼ teaspoon fresh grated gingerroot
2 teaspoons sugar
2 tablespoons soy sauce, divided
1½ teaspoons cornstarch
1½ teaspoons sherry
cup water
1½ teaspoons oil, for frying
½ medium onion, chopped
1 double recipe Crumpet dough (page 75)
Filling: Cut the meat into small pieces (½ inch or less). Place in a small bowl with the garlic, gingerroot, sugar, and 1 tablespoon of the soy sauce.
In another bowl, combine the cornstarch, remaining 1 tablespoon soy sauce, sherry, and the water.
In a wok or frying pan, heat the oil. Add the meat and stir-fry until browned, about 5 minutes. Add the onion and cook together until onion is soft and clear. Stir in the cornstarch mixture and cook, stirring, until sauce boils and thickens. Set aside to cool.
Buns: Make a double recipe of Crumpet dough. Prepare muffin rings as for crumpets but, using only half the dough, divide among the 12 rings. Spread the dough with a spatula evenly over the bottom. Divide the filling and put about 2 tablespoons on the center of each bun. Spread, but don’t let the filling touch the edges of the rings. Top with remaining dough and spread gently over the filling. Cover and let rise until doubled in bulk, 40 to 45 minutes for regular yeast; 20 to 25 minutes for rapid-rise yeast.
Bake in a preheated 375° oven for 20 to 25 minutes. Serve hot. Makes 12 buns.
So easy, so good, and made in minutes, this turkey or chicken pie has a crust poured on as batter. No rolling and cutting. Use a deep casserole for a thick crust; a flat one for a thinner crust. This recipe was adapted with permission of the Portland/Vancouver Chapter of GIG.
2 cups cooked poultry
1 cup diced carrots
½ cup frozen peas
½ cup thin-sliced celery
¼ cup chopped onion
½ cup chicken broth or water
1 cup GF flour mix
½ teaspoon baking powder
¾ teaspoon poultry seasoning
¾ teaspoon salt, or to taste
Dash pepper
4 eggs
1 tablespoon margarine, melted
1 cup milk or nondairy liquid
Preheat oven to 375°.
Cube the turkey or chicken. Set aside.
In a medium saucepan, place the carrots, peas, celery, onion, and chicken broth. Bring to a boil, lower to a simmer. Cook 5 minutes. Add the poultry and cook until heated through. Pour into a buttered 2-quart casserole.
In a medium mixing bowl, blend the flour, baking powder, poultry seasoning, salt, and pepper. Add the eggs, margarine, and milk. Beat with hand mixer for about 1 minute. Pour over the meat and vegetables. Bake for 30 to 35 minutes until the crust is firm and browned. Makes 4 or 5 servings.
An elegant but filling soufflé for luncheon or supper. You can use leftover vegetables or freshly cooked ones for this soufflé. Try to use one green vegetable with one white or colored one. If desired, prepare the soufflé ahead, refrigerate, and bake just before guests arrive.
¼ cup plus 2 tablespoons butter
1 cup fresh mushrooms, sliced
5 eggs, separated
½ cup sour cream or nondairy substitute
½ teaspoon salt, or to taste
Dash pepper
teaspoon nutmeg
¼ cup rice flour
½ cup grated Swiss cheese
1¼ cups cauliflower or broccoli florets, cooked
1 cup peas, asparagus, or carrots, cooked
¾ cup cooked ham, poultry, or sausage
Preheat oven to 350°.
In 1 tablespoon of the butter sauté the mushrooms until golden. Set aside.
In a medium mixing bowl, beat ¼ cup of the butter with the egg yolks, one at a time. Add the sour cream, salt, pepper, and nutmeg. Gradually add the flour and half the cheese.
In a large mixing bowl, beat the egg whites until stiff. Fold in the egg yolk mixture. Pour half the mixture into a buttered 10” × 6” casserole. Top with half the vegetables and half the meat. Sprinkle on half of the remaining cheese. Pour on the rest of the soufflé mixture.
Top with the remaining vegetables and meat. Sprinkle on the last of the cheese. Dot with the remaining tablespoon of butter. Bake for 35 minutes until firm and brown on top. Makes 6 servings.
An easy luncheon or supper dish that can be prepared the night before or up to 3 hours before serving. Team with a tossed salad or a spicy slaw for a full meal. For dessert, add fresh or canned fruit. For a very different strata, see Vegetable and Cheese Strata (page 244).
½ pound pork sausage
8 green onions, sliced ¼ cup)
2 cups grated Cheddar cheese
½ teaspoon prepared mustard
3 cups GF bread cubes
1½ cups milk
4 eggs, beaten
In a large frying pan, brown the sausage. Drain. Add the green onions and cook until clear. Set aside to cool; stir in the cheese, mustard, and bread cubes. Place in an 8” square buttered casserole.
Beat together the milk and eggs, and pour them over the casserole. Cover and refrigerate from 3 hours to overnight.
Preheat oven to 350°. Bake, uncovered, for 50 to 55 minutes, or until golden brown. Let stand a few minutes before serving. Makes 6 servings.
An old favorite using leftovers to create a new dish, now updated and gluten free. Serve this in the Potato Baskets (page 240), on Crumpets (page 75), or GF toast points. The mushrooms are optional.
3 tablespoons butter or margarine
1½ tablespoons minced green onion
2 tablespoons sweet rice flour
1½ cups chicken broth
2 cups cooked chicken, diced
One 4-ounce can mushrooms, drained (optional)
2 tablespoons diced pimiento
1 to 2 tablespoons golden sherry
In a 2-quart saucepan, melt the butter, add onions, then stir in the flour and cook over low heat until mixed. Add the broth; simmer, stirring occasionally, until thickened.
When the sauce is cooked, add the chicken, mushrooms if desired, pimiento, and sherry. Simmer until well blended before filling the potato baskets or spooning over crumpets or toast points. Makes 6 servings.
A full-meal salad to be made on individual plates, this is one of my summer favorites. The ingredients listed below will make a large serving. Increase the amounts as desired for the number of salads you wish to make. For a fresher taste, replace taco seasoning with fresh GF taco salsa. Serve with GF taco chips.
pound lean ground beef
2 teaspoons water
2 teaspoons GF taco seasoning mix
1 cup shredded iceberg lettuce
1 tablespoon chopped onion
3 tablespoons grated Cheddar cheese
1 tablespoon ripe olives (optional)
1 small tomato, cut in wedges or diced
½ small avocado
1 tablespoon mayonnaise
Dash Tabasco sauce
Brown the ground beef in a small skillet. When cooked, add the water and taco seasoning mix. Let simmer while preparing the other ingredients.
Spread the lettuce on a large plate. Sprinkle on the onion. Top with the meat, then cheese, and olives (if used). Place the tomato wedges around the outside or, if diced, sprinkle them over the salad.
Peel and pit the avocado; place in small bowl and mash. Mix in the mayonnaise and add the Tabasco sauce. Use this dressing as a dollop on top of the salad. Enough for 1 large serving.