Pie Crust

by Laura Woitovich | Jun 25, 2020 | Dessert

Makes 8-9 inch double crust or 10 inch single Ingredients: 2 cups gluten-free flour 1 teaspoons salt 3/4 cup shortening 4 Tablespoons water Directions: Combine flour and salt in bowl. Cut in shortening until mixture is uniform and very fine. Sprinkle water over this...

Tuna Noodle Casserole

by Laura Woitovich | Jun 25, 2020 | Entrees

Ingredients: 3 cans tuna fish 1 can gluten-free cream of mushroom soup 3/4 cup chopped mushrooms 1 can water chestnuts (chopped) 1 package frozen peas   1 package GF egg noodles buttered GF breadcrumbs or potato chips Directions: Mix above ingredients. Cook one...

Sauerbraten Recipe

by Laura Woitovich | Jun 25, 2020 | Entrees

Ingredients: 2 Tablespoons Pickling Spices (tied in a small muslin bag) 2-3 lbs beef (chuck is fine) cut into pieces Cider vinegar and water mixed 1/2 and 1/2 to cover meat Marinate four days to one week (or more) in refrigerator Directions: Flour and brown marinated...

Pizza Bagel

by Laura Woitovich | Jun 25, 2020 | Entrees

Ingredients: Pizza Sauce 1 tbsp olive oil 1 cloves garlic, minced 1/2 tsp dried oregano Pinch hot pepper flakes 1 tbsp tomato paste 1 cup strained puréed tomatoes (passata) Bagels 2 Canyon Bakehouse® Plain bagels, split 1 cup lactose free mozzarella cheese 1/4 red...

Coconut Milk Biscuits (gluten, grain, and dairy free)

by Laura Woitovich | Jun 24, 2020 | Breads & Muffins

Ingredients: 2 Cups Almond Flour, blanched 1/2 Cup of Arrowroot Flour 1/4 Cup of Tapioca Flour 1/2 teaspoon Baking powder 1/4 teaspoon Salt, heaping 2 Tablespoons Honey or Maple Syrup 2 Tablespoons Coconut Cream 2 Large Eggs, Room Temp 3 Tablespoons Fat, I used Palm...