Place 2 cups of sliced raw potatoes in bottom of a greased casserole dish.
Then layer 2 cups chopped celery,
2 cups cooked lean ground beef
1/2 cup diced onions
1 cup diced green peppers
Sprinkle with salt and pepper to taste and then cover with 2 cans of diced tomatoes.
Bake 350 degrees F. for 2 hours.
Serves 6-8
INGREDIENTS:
1 lb. extra lean ground beef
2 sticks of celery, chopped fine
1/2 cup gluten free bread crumbs
1/4 cup uncooked rice
1 egg, beaten
1 tsp. salt
2 cups tomato juice
1 large onion, minced fine
DIRECTIONS
Mix all ingredients except tomato juice.
Shape into 8 balls and place into greased casserole dish.
Pour the juice over top of the balls and bake 1 1/2 hours at 350 degrees F.
INGREDIENTS:
3 cups mashed potatoes 1 tsp. salt
1 cup hot milk 1 1/2 tbs. butter
2 eggs separated 1/4 cup grated cheese
1 tsp fresh finely chopped parsley
DIRECTIONS
Add beaten egg yolks to mashed potatoes.
Add salt, parsley, and milk and mix together.
Fold in stiffly beaten egg whites.
Drop by spoonfuls into a flat buttered baking dish (about one inch apart)
Sprinkle with grated cheese and bake at 400 degrees F. for 20 minutes.
serves six
INGREDIENTS:
3 tbs. plain gelatin 3 cups white sugar
1/2 cup cold water 1 cup water
1/8 tsp. salt 1 tsp gluten free vanilla
DIRECTIONS
Soak gelatin in 1/2 cup cold water for 20 minutes
Combine sugar with 1 cup water in a medium sauce pan and bring to a boil (236 degrees F.)
Cook until syrup forms a soft ball in cold water
Remove from heat and add to gelatin mixture. Beat for 20 minutes.
Add vanilla and salt.
Pour onto buttered tins making it 1/2 inch thick.(mini marshmallows)
When cold, cut into half inch squares and roll in confectioners sugar.
