1 tablespoon GF soy sauce ( like Bragg liquid aminos)
3 tablespoons GF catsup
2 tablespoons maple syrup
¼ tsp. Tabasco hot sauce
1 clove garlic smashed and chopped

Mix everything together and use on any grilled meat you like.

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This is a big batch

10# Lean ground beef, browned and drained
6 - 29 oz. cans (174 oz.) Hunts Tomato Sauce
4 - 12 oz. cans (48 oz.) Hunts Tomato Paste
1 - 28 oz. can Hunts Whole Tomatoes
1 oz. Fresh Oregano, Rosemary, Savory, Thyme
2 small onions
6 stalks celery
1 tsp. minced garlic
¾ tablespoon sugar

Chop whole tomatoes and herbs in blender. Chop onion and celery with water in blender, drain. Add whole tomatoes and herbs and onion celery combo to ground beef, garlic, sauce and paste in roaster. Stir in sugar (to cut acidy taste of tomatoes). Slow cook at 275 degrees for 4-6 hours. Makes 11 quarts.

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In heavy saucepan, heat on medium:
1 Tbsp. Margarine
Add, and sauté for 1 minute:
1 cup diced fresh mushrooms (approx. 1/4 lb.)

Remove from pan and reserve (mushrooms will now measure approx. 1/2 cup. Also, 1/2 cup of canned, drained mushroom bits can be substituted for mushrooms and margarine, if desired. If so, skip sauté step.).

Heat, in same saucepan:
4 Tbsp. Margarine
1/2 cup evaporated milk
1/2 cup milk (I used 2 percent to cut down on fat)

Stir in these spices:
1/2 tsp. dried onion flakes
1 pinch celery seed
1 pinch garlic powder
1/4 tsp. salt
1/8 tsp. pepper

Make a smooth paste of:
2 1/2 Tbsp. SWEET RICE FLOUR
1/4 cup milk

Add paste slowly to heating mixture. Stir constantly until thickened. Stir in reserved mushrooms and heat through. Use in casserole recipes or add 1 CUP MILK FOR SOUP. Equivalent to one can condensed cream of mushroom soup.

*VARIATIONS: CREAM OF CELERY SAUCE OR SOUP: Substitute 1 cup diced celery for fresh mushrooms.

CREAM OF CHICKEN SAUCE OR SOUP: Substitute 1 cup diced raw chicken for fresh mushrooms and sauté for 3 min. OR substitute 1/2 cup diced COOKED chicken for canned mushrooms.

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2 cups water
2 tablespoons butter or margarine
1 tablespoon chicken boullon (or 3 cubes)
1/2 teaspoon onion powder
1/2 teaspoon salt
dash of sage
dash of thyme
dash of pepper

Heat ingredients in a saucepan. Whisk together 2T cornstarch + 1/4 C cold water in a small bowl Add to cornstarch/water to saucepan. Boil 1 minute to thicken. Makes 2 cups.

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Makes about 3½ cups.

3 tbsp. vegetable oil
1 medium-sized onion, chopped
3 cloves garlic, minced
2 tbsp. GF all purpose flour
1 (4-oz.) can mild green chilies, chopped
1 (14½-oz.) can diced tomatoes
1 c. chicken broth
1 teaspoon chili powder, preferably Ancho chile powder
1 teaspoon salt, or more to taste

In a heavy saucepan, warm the oil over medium heat. Add the onion and sauté until well-softened, about 5 minutes. Stir in the garlic and sauté for an additional minute. Add the flour and continue cooking for another 1 to 2 minutes. Mix in the chilies and tomatoes. Pour in the broth and add the chili powder and salt. Bring to boil, reduce heat to low simmer and cook for about 15 minutes, until thickened, but still very pourable.

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1 tablespoon potato starch
1 teaspoon chili powder
1 teaspoon paprika
¾ teaspoon salt
¾ teaspoon minced onion
½ teaspoon cumin
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
¼ teaspoon sugar
1/8 teaspoon pepper

Combine all ingredients in a small bowl. Add spices and seasonings and ¾ cup water to 1 pound browned ground meat. Bring to boil, cook 7-10 min., stirring occasionally. Makes filling for 12 tacos (about 3 Tbsp) each.

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2 cups Non-fat dry milk
3/4 cup Cornstarch
1/4 cup gf Instant chicken bouillon
2 tablespoons Dried onion flakes
1 teaspoon Crushed dried thyme
1 teaspoon Crushed dried basil
1/2 teaspoon Pepper

Combine all ingredients and store in airtight container. To substitute for one can condensed soup: Mix 1/3 cup of dry mix with 1 1/4 cup water in saucepan. Cook and stir until thickened. Add cheese, mushroom bits or celery to duplicate the canned soup in the recipe.

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2 c Instant Nonfat Dry Milk
1 c sweet rice flour
1 c Butter or Margarine

2 ts Salt

In a large bowl combine dry milk, flour, and salt. Mix well. With a pastry blender cut in butter or margarine until mixture resembles fine crumbs. Lightly pack in a large airtight container. Label White Sauce Mix and store in refrigerator. Use within 2 months. Makes about 1 quart of mix.

To Make Basic White Sauce:

Use 1/2 cup white sauce mix and 1 cup of cool water. Combine in a small sauce pan (for thinner white sauce decrease the mix to 1/4 cup or for thicker white sauce increase mix to 3/4 cup). Cook over low heat until smooth, stirring constantly. Season with pepper, herbs, and spices. Makes about 1 1/2 cups of sauce.

Substitute milk, tomato juice or chicken or beef stock for all or part of the water. Cheese Sauce: Add 1/2 to 1 cup Shredded Cheddar cheese after mixture thickens. Stir until cheese is melted. Curry Sauce: Add 1 t curry powder to thickened mixture.

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2 c. instant non-fat dry milk crystals
3/4 c. cornstarch

Combine milk crystals, cornstarch, bouillon, onion flakes, basil, thyme, and pepper, mixing well. Store in air-tight container.

Makes 3 cups of concentrate which is the equivalent of 9 (10 1/2 oz.) cans condensed cream soup. use 1/3 cup with 1 cup water. Can add mushrooms, celery, or chicken bits to resemble soup you usually use.

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2 small (5.5oz or 6oz) cans tomato paste
1/2 cup water
1/2 cup Brown sugar (1/4c honey would work too)
1 tsp salt
1 tsp mustard powder
pinch cinnamon
pinch nutmeg
pinch allspice
pinch cloves
1 tsp granlated garlic (or garlic powder)
1/4 C cider vinegar

Blend together and store in refrigerator. Should keep for at least a couple of weeks

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3 tablespoons butter or olive oil
1 tablespoon sweetrice flour or potato starch flour
2-3 cloves slivered garlic
1/4 teaspoon fine sea salt
freshly ground white peppercorns
2-3 spears broccoli, very finely minced
2 tablespoons water or gf broth
2 tablespoons cream
pinch of nutmeg

In batter bowl, combine butter or oil with the flour and then add garlic, salt, pepper, and broccoli pieces. Cover with waxed paper. Microwave on high 2 minutes. Stir. Add water or broth. Microwave 1 minute more, or until broccoli is done. Blend in cream and nutmeg. Serve with cheese souffle

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1 can (1 pound) canned plums
1/4 onion
1-2 teaspoons oil
1/2 teaspoon Chinese Five Spice Mix
1/4 teaspoon ground cumin
1/4 teaspoon gf dry mustard
1/4 teaspoon pepper
2 tablespoons tomato paste
1 tablespoon gf soy sauce
1/4 teaspoon cayenne
1 tablespoon rice wine vinegar

Drain the plums, remove the pits and reserve the syrup. In food processor with steel chopping blade in place, whirl plums and onion until pureed. Add the syrup and set aside. Heat oil in sauté pan. Stir in spices to heat, and then add plum puree, tomato sauce, soy sauce, cayenne and vinegar. Bring to a boil, reduce to simmer and cook until thickened. Serve as a dip or as a sauce for chicken or duck, ham dishes, etc.

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1/2 cup sliced or slivered almonds
1/2 cup unsalted butter
1 tablespoons lemon juice
pinch of fine sea salt
1/8 teaspoon freshly ground white pepper
1-2 tablespoons minced fresh parsley

In a heavy skillet over low heat, heat almonds and butter until lightly browned. Add remaining ingredients and serve immediately.

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This homemade salsa is easy to control heat-wise. If you don't like it hot, it's just as good without the jalapeno. Feel free to adjust to your own tastes.

1 Serrano jalapeno chile, seeds removed, chopped fine (wear gloves)
6 medium tomatoes chopped into 1/4-inch chunks
1 medium red onion chopped
3 green onions sliced thin with green tops included
1/8 cup loosely-packed fresh cilantro, finely chopped
1/4 teaspoon cumin powder
1/2 teaspoon chili powder
1/2 teaspoon oregano, crushed between palms
1/4 teaspoon garlic powder
1 (8-ounce) can tomato sauce
1 4-ounce can chopped mild green chiles
2 tablespoons red wine vinegar
salt and pepper to taste

Mix all ingredients together. Let sit overnight to let flavors blend. Serve with crisp tortilla chips as dip or serve as a condiment with other dishes. Store any leftover salsa in a covered container in the refrigerator for up to two weeks.

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1 cup grated cheese
1 tablespoon cornstarch
½ teaspoon gluten-free mustard powder
1 cup milk

In a plastic bag, toss the cheese, cornstarch and mustard together so that the cornstarch coats all the cheese. Warm the milk in a saucean. Add the cheese, stir constantly until the cheese melts and the sauce thickens.
Adjust the desired consistency of the sauce by adding or reducing milk.
You can use this sauce over vegetables, pasta, fish or chicken.

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60g (2oz) butter
3 level tablespoons cornstarch
500ml (2 cups) skim milk
1 tablespoon gf parmesan cheese
60g (2oz) tasty cheese, grated

Melt butter in a pot. Add cornstarch, stir well. Add skim milk. Stir constantly until thickened. Add cheeses. Stir until cheese has melted.

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