300 grams coleslaw
1 large red pepper, diced
1/2 cup frozen corn
1/4 cup feta cheese
1 apple, diced – optional
1 tablespoons bacon bits – optional
1/4 – 1/3 cup Ranch Salad Dressing
Place 300 grams coleslaw mix into salad bowl. Add remaining ingredients. Toss. Let sit for 10 minutes to meld the flavours and thaw the corn. Serves 6.
1 cup unsweetened cocoa powder
1 1/2 cups white granulated sugar
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 cups gluten free all-purpose flour mix
2 teaspoons baking powder
1/2 teaspoon salt
1 cup confectioners’ sugar
Method: mix cocoa powder, sugar, eggs and oil and vanilla together. Mix dry ingredients together. Add to cocoa mixture. Mix well with wooden spoon. Chill overnight. Roll into 1″ balls. Roll in confectioners sugar and place on parchment lined baking sheet. Bake at 350* for 10 min. Cool 2 minutes before removing from pan. If you like your cookies a little flatter like the top picture then just pat them down a little when placing on the baking sheet.
(A) Chocolate Cake : Sift together into large mixing bowl:
1 cup rice flour (use the Asian kind as it’s not gritty)
1 cup sugar
1/3 cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon guar gum or xanthan gum **
(B) Mix together and add to sifted dry ingredients in part A:
1/2 cup milk
1/4 cup oil
1 egg, beaten
(C) Add to combined dry and wet ingredients:
1/2 cup boiling water
Mix with mixer until combined. Pour into 9″ round bundt pan or tube pan.
Bake at 350* 30-40 minutes. Cool
1 package instant chocolate pudding mix made according to instructions
2 cups whipping cream – whipped until stiff
4 skorr bars, chopped
1/4 cup liqueur – optional
Break up or slice into cubes the cooled cake. Place half into a trifle bowl. If using liqueur sprinkle half over the cake, 1/2 the whipped cream, 1/2 of the Skorr bits, – repeat. Chill for 4 hours. Serves 10-12.
**if you do not have guar or xanthan gum you could try using 2/3 cup rice flour and 1/3 cup sweet rice flour or glutinous rice flour in place of the 1 cup of rice flour.
When I was growing up there was a women’s group called the Willing Workers. They catered events to help raise money for various projects. These meatballs were often served at their dinners.
4 lbs ground beef
2-3 cups fine bread crumbs
3 teaspoons salt
1 teaspoon pepper
1 tablespoon minced garlic or 2 teaspoons garlic powder
1 tablespoon mustard
Mix above ingredients together and form into 1″ meatballs. Bake in 375 * oven until done about 15 minutes.
Sweet n’ Sour Sauce
This sauce is more like a barbeque sauce I think.
2 cups water
1 cup vinegar
2 cups brown sugar
4 tablespoons cornstarch
2 cups ketchup
4 tablespoons Worcestershire Sauce
Mix in large sauce pan. On medium heat bring to a boil, stirring for 1-2 minutes until thickened. Pour over meatballs. Simmer for 30 minutes – covered. Serve.
- For family dinners I make the meatballs ahead of time and freeze them. On the day of the dinner I place the frozen meatballs in the slow cooker and make the sauce. I then pour the sauce over the meatballs and slow cook for a few hours until it is hot a bubbly.
Save your bacon fat to make these delicious old fashioned Molasses cookies.
Bacon Molasses Cookies
1/2 cup bacon fat room temperature
1/4 c . butter room temperature
3/4 cup granulated sugar plus extra for rolling the cookies in
1/4 c . brown sugar packed
1/4 cup molasses
1 large egg
1/2 tsp . vanilla
2 1/2 cups gluten free all-purpose flour mix – at this link
1 teaspoons salt
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Place bacon fat, butter, sugar and brown sugar in
mixing bowl. Mix well. Mix in molasses and egg.
Sift dry ingredients together and mix into butter sugar mixture. Form into 1″ balls. Place on parchment lined baking sheet. Flatten with fork. Bake at 350* for 10-12 min. Cool before removing.
same recipe used for cut out cookies/gingerbread men.
one cookie flattened with fork, second cookie not flattened.
800 grams white rice flour -Asian kind
400 grams sweet rice flour – asian kind
400 grams tapioca starch
13.33 grams Xanthan Gum (2 1/2 tablespoons)
Mix all ingredients together really well. Store in air tight containers.
This is really easy to make as the Asian flours come in 400 gram bags. Works well with loaf cakes, cookies, pie crust etc.
We have two coleslaw dressings that we use a lot – both are very good
- Coleslaw Dressing – no sugar
- 1/2 cup mayonnaise
- 1 tablespoon prepared mustard
- 2 tablespoons dried dill weed
- 1 1/2 tablespoons vinegar or apple cider vinegar
- 1/4 teaspoon Paprika
- 1/4 teaspoon Turmeric
Mix together and pour over 450 grams (1lb) shredded cabbage or package of coleslaw. Mix. Let sit in fridge for minimum 30 minutes.
2) Coleslaw Dressing
- 1 cup mayonnaise
- 2 tablespoons sugar
- 2 tablespoons vinegar
- 1 tablespoon milk
- 1/2 teaspoon salt
- 1/4 teaspoon dry mustard powder
- 1/4 teaspoon celery seed – ground
Mix together. Use about 1/2 of dressing recipe for 450 grams bagged coleslaw.