LUNCH recipes for Phyliss Parmelee

[Guest guest]

OK, I got you some good tasting breakfast ones, so here are some for

lunch. Happy cooking and happy eating. These are not all my original

recipes, some were posted by others.

(LJs mom) on LOng Island New York

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Stuffed Turkey Meatloaf (you can use regular beef chopmeat if you eat

it). This is my recipe and LJ loves it. I even have thermos and he

likes it for school lunch too.

I took and mixed the following items in a bowl-

1 1/2 lbs. ground turkey

1 egg

1 crumbled millet bagel/roll

1 jar stage 2 Gerber peas

good bit black pepper

good bit garlic

little bit onion powder

salt to taste

Mix real well so seasoning is evenly distributed and then take a little

over 1/2 the mixture and spread out evenly across the bottom of a

square (or round) baking dish, sort of like a pizza crust with more

ingredient around the edges..

I had made just a tiny bit over 2 servings of the Trader Joes instant

potatoes and now put these in the middle of the meat mixture (do not put

to the edges).

I then took the remaining meat mixture and made a flattened circle out of

it and put it on top like a cover and then brought the sides of the

bottom circle up to seal it all shut.

I put a lot of my red sauce all over it and baked it at 350 degrees for 1

1/2 hours and it was wow!!!!!!

on Long Island New York

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GFCF Cream of Mushroom Soup

2 ½ T. Willow Run Margarine

3 T. cornstarch

1 ½ Cups Rich’s Coffee Rich

1 7 oz. Can of mushrooms, pieces and stems, DO NOT

DRAIN!

½ Cup water

1 t. salt

½ t. garlic salt

½ t. pepper

Melt margarine in a medium saucepan over med. to

med-high heat. Add cornstarch and wisk together with

a wire wisk. Gradually add Coffee Rich, being sure to

wisk out all the lumps as you add more. Add the can

of mushrooms, water and all, to this mixture. At this

point, I used my Rival hand blender to puree. You

could put it into a regular blender, though. Blend

until it is the consistency of cream of mushroom soup.

Return the mixture to the saucepan, if you need to,

and add water and spices. Let it thicken and condense

until it is about at the level it was after blending,

then pour soup into a glass 2 cup measuring cup. This

way, it won’t burn and stick while it is cooling. I

ended up with about 20-21 ounces, to the very top of

my measuring cup. This is almost exactly 2 cans of

cream of mushroom soup. It is still thickening as it

cools. Then I poured it into 2 1qt. freezer bags and

stuck them into the freezer for whenever I need them.

It won my husband over, big-time. He thinks it tastes

better than s!

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You can use the above recipe to make as your gravy for salisbury steaks.

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Batter for Chicken Fingers also onion rings

1 cup Sorghum Flour

1 TB. Baking Powder

1 egg white

Salt

Spice ( mcCormicks garlic, onion, S & P,etc)

Thin out with Seltzer water until thin pancake like batter.

Dip chicken into the batter and deep fry in a “Fry Daddyâ€.

I tried to do this in a pan, but I just couldn’t keep the oil at the

right

temperature.

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COLE SLAW

anywho I get two bags (1 pound each) of the already shredded tri-

colored cole slaw mix from the store, you can of course shred your

own but I'm into speed these days LOL and the sauce for it is 1/3 cup

apple vinegar, 1/3 cup sugar, 1/3 cup hellmanns mayo. mix all the

sauce ingredients WELL then pour over the slaw, it looks like a ton

but it shrinks down after it's been in the frige for a few hours. I

make it 5 or 6 hours before dinner and stir it every two.

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Yet another GFCF recipe from Todd Wilbur's Top Secret

Restaurant Recipes. Not phenol free, by any means,

but GFCF when you use your choice of oil for frying.

Dive! Carrot Chips

6 carrots

4 to 6 cups oil

Peel carrots. Cut them in half with a diagonal cut

through the middle. You should now have 12 halves.

Use a slicer to make lengthwise thin slices of carrot,

no more than 1/16 inch thick. Heat the oil in a deep

pot or deep fryer to 350 degrees. Drop a handful of

slices at a time into the hot oil. Fry for 10 to 15

seconds or until they turn a dark brown. Remove from

oil, drain and cool on paper towels. You can serve

these with ketchup, BBQ sauce, or any other dip.

Cajun Mayonnaise Dipping Sauce

1/2 C mayo

1 t. lemon juice

1/4 t. cayenne pepper

1/8 t. garlic powder

1/8 t. onion powder

1/8 t. ground black pepper

1/8 t. paprika

1/8 t. dried thyme

dash salt

pinch dried oregano

Combine all ingredients in a small bowl and

refrigerate several hours or overnight before serving.

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