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.
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
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.
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
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.
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
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.