1 tbs. chopped chives
1 1/2 cups chopped celery
1/3 cup chopped parsley
1/2 cup chopped onion
1/4 tsp. paprika
1/4 tsp. celery seed
1/2 tsp. salt
1 cup milk
2 tbs. gluten free all purpose flour
2 tbs butter
2 1/2 cups grated cheddar cheese
Place potatoes, chives, celery, parsley, onion, paprika, celery seed, savory and salt in crockpot.
Add water to cover.
Cover; cook on high for one hour.
Reduce heat to low; cook 4-5 hours.
Combine milk and flour until smooth.
Combine with butter in a saucepan.
Cook for 3-4 minutes over medium heat, stirring constantly.
Add cheese and stir until melted.
Turn crockpot to high.
Pour in cheese mixture and cook for 15 minutes.
1/2 cup olive oil
3 medium onions, chopped
6 cloves garlic, minced
4 medium jalapenos
1 tbsp. cumin
1 tsp. basil
2 cups peanuts, roasted and chopped
1/2 cup parmesan cheese, grated
3 lbs. chicken breast, chopped
3/4 cup yogurt, room temp
Salt and pepper to taste
Heat oil in large pan and sauté onions and garlic until transparent.
Add jalapenos, cinnamon, cumin, basil, peanuts, cheese and chicken; stir well.
Simmer for 30 minutes or until chicken is done.
Just before serving add yogurt and stir.
2 cups four flour bean mix
1 tsp xanthan gum ½ tsp salt
1 rounded tsp cinnamon 2 ½ tsp baking powder
¾ cup margarine ¼ cup honey
1 cup brown sugar 1 tsp vanilla
1-2 tbs. Water
Cornstarch for rolling
Whisk together dry ingredients.
In a separate bowl, beat together margarine, honey, brown sugar and vanilla.
Alternately add dry ingredients and water.
Refrigerate 1 hour
Roll out on plastic, then transfer to greased cookie sheet and roll to the edges.
Cut into squares with a pastry wheel.
Prick each square 4 or 5 times with a fork.
Bake 30 minutes at 325 degrees F.
Makes 5 dozen 3×3 inch squares.
Four flour bean mix
2/3 cup garfava bean flour
1/3 cup sorghum flour
1 cup cornstarch
1 cup tapioca flour
Makes 3 cups.
I mix about 9 cups at a time and keep it in a sealed container in my pantry.