A Gluten Free Recipe

With the changing seasons comes a change in our basic food ingredients. Gone are the days when we could mushroom livestock and still survive. This year has been very hard for me, I have not been able to find any mushrooms, (that I can buy) outside of the supermarket. What I have been able to find, is mainly frozen meals and cheese and biscuits. I have been unable to use my usual frying pan and instead have been frying chicken and boiling potatoes.

However there was one saving grace in the fact that I could use the oven. I have been trying to heat up some jacket potatoes but they just do not cook up well in the oven. These potatoes are German and I have been unable to find any recipes with them. The closest I have come to cooking them has been to fry them. I have tried baking them, but they get overcooked and soggy and I have wasted the golden brown skin. I have finally found the solution. I put some jacket potatoes in my ovenproof frying pan. Then I put some chicken in it, add some seasoning, some salt, pepper and butter. Then I add two tablespoons of olive oil. I could not see any starch left in the pan. I then put some more salt and pepper.

I was able to get the dish functioning in the oven. I was able to boil the potatoes for around ten minutes, then allow them to cool. I then used a vegetable peeler to remove the potatoes from the skin and place them on a mesh sheet. I was able to cut the potatoes up into small pieces and fry them for another five minutes. The last thing I did was to puree the potato and place it into a bowl. Then I fried them until golden brown and drained them.

The next thing I did was to drain the remaining grease from the oil and put the flour in a bowl. Then I fried the jacket potatoes and added a little salt. I added some more butter to the frying pan and fluffed them with a little salt.

I could not believe my ears! What we have here is truly hors d’oeuvres! This was my first thought when I saw this. The contents of the pancake were the mashed potatoes, bacon, egg, sour cream and crumbled cheese. It did not look appetizing at all, but it was delicious, actually, with a hint of chili. I am so pleased with this turn of events; now I can get my children to eat the food I prepare.

´´€€€€Œ Turkey with cranberry and apple stuffing

This was a quickie; I hope you have not forgotten it in your busy kitchen.

Supplies needed

1. 4 rolls of puff pastry (about 6 inches).

2. 1/2 lb. of salt pork.

3. 6 onions, sliced.

4. 3 cloves of garlic, minced.

5. 6-8 jugs of water.

6. 2 T of vinegar.

7. A couple of T of sherry or brandy.

8. Salt and pepper to taste.

9. 6 T of butter.

10. 2 T of heavy cream.

Instructions

1. In a large frying pan heat oil.

2. Preheat oven to 350 degrees.

3. shrink wrap the parsnips and keep them inside the refrigerator.

4. Cut the root of the parsnip into ¼ inch strips and mix with the bacon and onion.

5. Add the parsnips to the pan with the bacon and onion.

6. Fry for about 5 minutes.

7. Add the remaining ingredients and simmer for 20 minutes.

This is a great recipe, as we are going to use all the vegetables except for the bacon and the red pepper. If you are using the bacon and red pepper, cut the bacon into pieces and fry in the oil. I did fry my marshmallows first. OK, so I could not find the marshmallow recipe, which is a must, but if you can find one, that would be even better.

This is a gluten free recipe, which precautions should be taken care of. Last night my children were going to bed hungry. I knew a quick breakfast would be a must the next morning so I boiled some water and added some flakes of Cheddar Cheese and Hot Onions. I mixed it in a bowl and gave it to everyone to eat. The kids love it. The reason I gave this recipe to my family was because it was easy to prepare. Rather than spending 15 minutes in the kitchen or doing a dishes full of dishes, I spent approximately 30 minutes and was able to prepare this Breakfast for my family.