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Allergy-Free Cookbook by Penny Webster
ALLERGY-FREE RECIPES Found inside Allergy Free For All Ages
by Penny Webster
Check out her website by clicking on the above link
Vegetable Dip
1/2 Cup Sour Supreme (A Dairy-free, Egg-free Sour Cream)
1/4 Cup Veganaise (A Dairy-free, Egg-free Mayonnaise)
2 Tablespoons fresh dill, chopped
Combine all ingredients. Refrigerate. Serve Cold with raw vegetables.
Guacamole
3 Avocados, peeled and mashed (seed removed)
1 Lime, juiced
1 teaspoon salt
1/3 Cup Cilantro, chopped
3 Roma tomatoes, diced
1/4 Vidalla onion, finely chopped
Combine all ingredients. Mix together. Refrigerate 30 minutes. Serve Cold.
Banana Split Quesadillas
2 Flour tortillas (Dairy-free, Egg-free, 8 inch)
2 Bananas, chopped
2 Tablespoons Sugar
1/2 teaspoon cinnamon
1/2 lime, juiced
Olive Oil
Lemon Sorbet, optional (Dairy-free)
Chocolate Syrup, optional (Dairy-free)
Combine sugar and cinnamon in a small bowl. Lightly spray one side of each tortilla with olive oil. Sprinkle the oiled
side with 1 teaspoon of the cinnamon sugar mixture. In a seperate dish combine banana and limejuice. Add the remaining mixute
to the bananas. Stir gently. On stovetop heat the tortilla for 1 minute, oiled side down. Add banana to half of tortilla and
fold over, cook for an extra 30 seconds. Serve warm.
Garnish with favorite topping or with dairy-free sorbet and dairy-free syrup as shown on page 81 of "Allergy Free For All
Ages"
Try the following websites for some good recipes:
wildoats.com
wholefoods.com
pccnaturalmarkets.com
Taste of Freedom by Tamar Warga offers recipes without Wheat, Dairy, Eggs, Nuts and Fish.
Pumpkin Bar Recipe-click here
Our Favorite Braised Flank Steak
Preheat oven to 350º
1-1/2 lb. beef flank steak
Flour, Shortening, Salt, Pepper
½ cup water
Score flank steak across the grain. Coat with all-purpose flour and brown on both
sides in hot shortening. Season with salt and pepper. Place in casserole dish. Add ½ cup hot water. Cover and bake about 1-1/2
hours. Let stand 10-15 minutes. Slice with electric knife across the grain and place on platter. Pour pan juices over the
steak and watch it disappear!
Serves 3 to 4.
Grandma Sportsman’s Yummy Cherry Cobbler
6 Tblsp. Butter
1 Cup sugar
1 Cup flour
2 tsp. baking powder
1/4 tsp. Salt
3/4 cup milk
2 large cans tart pitted cherries in water (not cherry pie filling
1 Cup sugar
Preheat oven to 350° (325° if using glass pan). Melt butter in 13" x 9" cake pan. Empty cherries & water
into bowl (don’t drain liquid). Stir in 1 cup of sugar and set aside. Sift together flour, sugar, baking powder and
salt. Gradually add milk to flour mixture, stirring until fairly smooth. Spoon batter evenly over melted butter. Do Not
Stir. Remove cherries from bowl with slotted spoon and place them evenly on the batter. Do Not Stir. Carefully
pour the remaining cherry juice over the top. Do Not Stir. Bake for 1 hour at 350° or 325° if using glass pan.
Note 1: Don’t be afraid to add all of the cherry juice. The pan will be very full, and it may seem like
there’s too much liquid. If you don’t use all of it, the cobbler will come out too dry.
Note 2: You can add extra cherries if you’d prefer.
Denise’s Pasta Pie
Yield: 6 servings
For a make-ahead dinner, construct the pie. Cover and store in refrigerator
for up to 2 days. Heat at 375°for 20 minutes.
6 ounces dry pasta (macaroni, spaghetti, or your favorite)
2 eggs, beaten in a small bowl
1 Tablespoon olive oil
½ cup Parmesan cheese
3 oz. Pepperoni
½ of a large zucchini, chopped
1-2 carrots, chopped
½ red bell pepper, chopped
2 green onions, chopped
Dash of lemon juice
Salt and pepper to taste
1 Tblsp canola oil
1-2 cloves garlic
2 Cups grated cheddar cheese
2 large tomatoes (optional)
Preheat oven to 375°.
Spray 9-inch pie pan with cooking spray (deep-dish pan is optional).
Cook pasta according to package directions.
Meanwhile, in a medium skillet, heat oil and garlic. Add onion and carrots and stir-fry for
several minutes. Add zucchini and red bell pepper. Stir-fry for several more minutes until tender but not soft. Salt and pepper
to taste. Add a splash of lemon juice and mix well. Set aside.
When pasta is done, drain well. Transfer pasta to a bowl and stir in the 2 eggs, olive oil,
and Parmesan cheese.
Place mixture in pie pan and spread with a fork to form a crust.
Top with one layer of pepperoni. Place vegetables evenly over pepperoni, then add one more layer
of pepperoni. Sprinkle with cheddar cheese, then top with sliced tomatoes, if desired.
Bake for 20 minutes in 375° oven. Serve hot or at room temperature.
Notes:
Create your own pasta pie by topping with whatever you like! Any cheese will do, as will any
meats or vegetables. Add more or less of above pie filling ingredients to suit your taste
You may use any type of cooking oil instead of the olive oil, if desired.
Peanut-free and Nut-free Oatmeal Raisin Cookies
1 cup butter flavored shortening (plain shortening works well, too)
1 cup firmly packed brown sugar
½ cup granulated sugar
2 eggs
1 tsp vanilla
1-1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
½ tsp salt (optional)
3 cups Quaker Oats (quick or old fashioned, uncooked)
1 cup raisins
1. Heat oven to 350° F.
2. Beat together shortening and sugars until creamy.
3. Add eggs and vanilla; beat well.
4. In separate bowl, combine flour, baking soda, cinnamon and salt. Stir until blended.
5. Add flour mixture to shortening/sugar mixture. Stir until well mixed.
6. Stir in oats and raisins; mix well.
7. Drop by rounded tablespoonfuls onto ungreased cookie sheet.
8. Bake 10 – 12 minutes or until slightly browned (don’t over bake)
9. Cool 1 minute on cookie sheet. Remove to wire rack.
Makes about 4 dozen.
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