~ ~ Organized in 1991, CSA Affiliation Number 46 ~ ~

~ ~ Topeka Chapter is associated as a subunit of the Celiac Sprue Association/United States of America, Inc. ~ ~

Sharon Larson, President ADecember - 2001@ (785) 379-0479

slars@kscable.com

FLEXIBLE!! FLEXIBLE!! FLEXIBLE!! FLEXIBLE!!

I believe Aflexibility@ is essential to healthy living!! Here=s to Ahealthy living@!!

* * * * * CHANGE IN CHRISTMAS LUNCHEON LOCATION!!!! * * * * *

LOCATION: Key Staffing (conference room in this businessBcompliments of Patti Bossert)

ADDRESS: 2815 SW Wanamaker Rd. (west side of Wanamaker in strip mall; north of

Jo-Ann Fabrics & Crafts) - Call president for specific directions if needed.

BONUS: Tracy & Patti Bossert - presentation of CSA/USA annual conference information (they are very excited about sharing what they learned at the conference; therefore, see change in time to allow for this presentationBand do come and hear). This was delayed until December since Tracy was ill.

DATE: December 1, 2001

TIME: 10:00 a.m. (NOTE EARLIER TIME).

BRING: Your favorite gluten-free food with recipe (furnished will be the following: GF turkey with dressing; potatoes & gravy; drinks; place settings)

RSVP if coming: Please call Sharon Larson, 379-0479. That would be very helpful in this preparation. Thanks for calling as soon as you canBand do come for this wonderful GF food and the great information you will gain.

OPTION: For those who would like to exchange a GF gift item, please bring it in a disposable container with clear wrapping. Only those who bring these items will exchange themBstrictly optional.

November meeting: In spite of having to change locations in November also (the conference room we had been using on Kansas Avenue will no longer be available), about 20 arrived for a AGF tasting party@ and exchange of cookiesBwonderful cookies. I promised mostly recipes in this extra newsletter so enjoy them. Instead of informative Astuff@ in this newsletter, come to the December luncheon to get information from Tracy and Patti BossertBwe are lucky to have had someone go to the annual conference. To all of you who cannot come, have a healthy and GF Thanksgiving. - Sharon

FLAXSEED: I told you in a previous newsletter that I would check with my primary physician about flax seed. Her opinion was very positive (says she and her husband, who is also a doctor, use it a lot). Flax seed can be found in special sections of grocery stores or health food stores. Flax seed can become meal by putting the seed in a grinder or blender. Let me know if you want any but can=t find it.

BETTE HAGMAN=S FLOUR MIXES (you can use the one you prefe. Uusually both work but sometimes the sorghum isn=t an automatic replacement but is great in many recipes). This is just a reminder what can be used when the recipe calls for a GF flour mix. Mix the Aparts@ given and store in a tight container to use in recipes. Following is the Arice flour mix@ as well as the Asorghum flour@ mix.

Gluten-Free Flour Mix For 9 Cups For 12 Cups

Rice flour (white or brownBI use white) = 2 parts 6 cups 8 cups

Potato starch (not flour) = 2/3 part 2 cups 2 + 2/3 cups

Tapioca flour = 1/3 part 1 cup 1 + 1/3 cups

Four Flour Bean Mix

Garfava bean flour = 2/3 part 2 cups 2 + 2/3 cups

Sorghum flour = 1/3 part 1 cup 1 + 1/3 cups

Cornstarch = 1 part 3 cups 4 cups

Tapioca flour = 1 part 3 cups 4 cups

PEANUT BUTTER MYSTERY COOKIES

(This recipe was brought by two people only one omitted the vanilla.)

1 cup peanut butter

1 cup sugar

1 egg

1 tsp. vanilla

Mix together well the peanut butter, sugar, & egg. Add the vanilla. Drop by teaspoonfuls on cookie sheet. Bake at 350 degrees for 10 to 12 minutes.

CHOCOLATE CHIP TOFFEE BARS

2 2 cup GF flour mix

1 tsp. xanthan gum (optional)

1 cup coarsely chopped nuts

2/3 cup firmly packed brown sugar

1 (14 oz) can sweetened condensed milk

3/4 cup margarine or butter

1 egg slightly beaten

1 (12 oz) pkg. semi-sweet chocolate morsels

1 (10 oz) pkg. Hersheys Skor Toffee Bits

Preheat oven to 350 degrees. Stir together flour, xanthan gum, and sugar. Cut in butter till mixture resembles coarse crumbs. Add egg and mix well. Stir in 1 2 cups chocolate chips and the nuts. Reserve 1 2 cups of this mixture. Press remaining crumb mixture onto bottom of 13 x 9" greased baking pan. Bake 10 minutes. Pour sweetened condensed milk evenly over crust; top with 1 2 cup toffee bits. Sprinkle reserved crumb mixture and remaining chocolate chips over top. Bake 25 minutes or until golden brown. Sprinkle with remaining 3 cup toffee bits. Cool; cut into bars.

RICE CRISPIES BARS

1 lb. GF marshmallows (Kraft are GF)

1 box GF rice crisp (sold in health food stores or commercial GF stores)

In a large microwave bowl, melt marshmallows on high for 2 minutes. When melted, mix in GF rice crispies and press into pan. Cut into squares.

(President=s note: Kinnikinnick GF commercial store in Canada (1-877-503-4466) sells Gudrun=s Crispy Rice that is just like Rice Krispies that snap, crackle, and pop. These do also and are very good. I=m sure other stores have good ones too. I am just especially impressed with this brand. They also have a very good Gudrun=s Corn Flakes. The Topeka group does order from time to time. For more information, contact Sharon Larson. The Aold Rice Krispies@ as we knew them have barley in them. )

CHERRY BARS

1 cup butter or margarine, softened

2 cups sugar

4 eggs

1 tsp. GF vanilla extract

1/4 tsp. GF almond extract (McCormick)

3 cups GF all-purpose flour (Bette Hagman's flour mixture - white rice, potato starch, tapioca starch)

1 to 1 2 tsp. xanthan gum

1 tsp. salt

2 cans (21 oz. each) GF cherry pie filling (Wilderness or Comstock)

Glaze:

1 cup confectioners' sugar

2 tsp. GF vanilla extract

2 tsp. GF almond extract

2-3 Tbsp. milk

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in the extracts. Combine flour, xanthan gum and salt; add to the creamed mixture and mix until combined. Spread 3 cups batter into a greased 15-in. x 10-in. x 1-in. baking pan. Spread with pie filling. Drop the remaining batter by teaspoonfuls over filling. Bake at 350 degrees for 30-35 minutes or until a toothpick comes out clean. Cool on a wire rack. Combine the glaze ingredients; drizzle over bars. Yield: 5 dozen (From: Quick Cooking November/December 2001 )

CHOCOLATE CHIP COOKIES

1 cup butter

1 cup brown sugar

2 eggs

2 cups soy flour

1/4 cup rice flour

1 tsp. baking soda

2 tsp. salt

1 (12 oz) pkg. Nestles Chocolate Chips

1 tsp. vanilla

In a large bowl, beat with mixer the butter, brown sugar, eggs and vanilla. Combine flours, baking soda, and salt; add to the creamed mixture. Then stir in the chips. Drop by teaspoonfuls onto a greased cookie sheet. Bake in preheated 350 degree oven for approximately 10 minutes. Makes about 3 dozen.

POWDERED DATE MOONS

Cream the following together:

2 cup oleo

3 oz. cream cheese

dash of salt

1 cup GF flour mix

Wrap in waxed paper and chill (important)

Filling:

1/4 cup water

2 cup sugar

1 cup chopped dates

1 orange grated (zest)

Cook filling until smooth and soft. Add 2 cup nuts. Cover and chill. (Add orange juice as needed to thin it a little if too sticky or thick.)

Roll chilled dough thin and cut in 2 2"-3" rounds (be sure and use rice flour when rolling to prevent it from sticking to surface or roller). Place approximately 1 tsp. date filling on one half of cut rounds. Fold over and seal with a fork (again stick fork in flour). Place on lightly greased cookie sheet. Bake at 350 degrees for 15 minutes or until slightly brown or golden color. When cool, sprinkle with powdered sugar.

NOTE: This filling really makes enough for two recipes of the crust. One recipe doesn=t make very many so you might want to double the crust and leave the filling as is. These freeze well.

PUMPKIN BARS

1 2 cups sugar

2 tsp. baking powder

1 tsp. baking soda

2 tsp. salt

2 tsp. cinnamon

2 tsp. ginger

1/4 tsp. cloves

2 beaten eggs

2 cups white rice flour mix

2/3 cup oil

2 cups pumpkin (16 oz. can)

Mix all ingredients together. Pour into greased 9" by 13" pan. Bake for 30 minutes at 350 degrees or until wooden pick near center comes out clean. Cool and frost.

Frosting:

6 Tbsp. butter or margarine

3 oz. cream cheese, softened

dash of salt

1 Tbsp. milk

2 2 cups powdered sugar

Mix together until smooth

SWEET POTATO COOKIES

10 oz. sweet potatoes

2 stick butter

1/4 cup rum

2 eggs

1/4 tsp. salt

1 tsp. cinnamon

1/4 tsp. nutmeg

2 cup tapioca starch

1/4 cup buckwheat flour

2 tsp soda

1/4 cup sugar

1 cup white rice flour

2 lb. fruit peels (raisins)

2 cup chopped walnuts

1 Tbsp. cider vinegar

  Cook the potato in the microwave until it is quite soft (2 min on HIGH and 10 min on LOW.) Then scoop the flesh from the skin into a bowl, add the butter and beat the potato into a gooy mash. Blend in the egg, sugar, vinegar, rum, and the dry ingredients except the soda. The fruit, candied peels or raisins, are folded into the batter next. When the oven is hot, sift the the soda over the batter, beat it in quickly, and spoon the cookies onto a baking sheet. They are cooked 12 to 15 minutes at 350 degrees; they should feel fairly soft in the center and test slightly wet compared to wheat cookies. The cookies need to cool on the pans for a few minutes after coming from the oven so that they can firm up before being moved to cooling racks.

MOCK GRAHAM CRACKERS (Get ready for S=Mores!!)

3/4 cup butter or margarine

1/4 cup honey

1 cup brown sugar

1 2 cups brown rice flour

1 2 cups GF flour mix

2 Tbsp. sorghum flour

1 tsp. xanthan gum

1 tsp. salt

1 tsp. cinnamon

3 tsp. baking powder

1/2 - 3/4 cup water

1 tsp. vanilla

(continued on next page)

Preheat oven to 325 degrees. In a large mixing bowl, beat together the butter, honey, sugar, and vanilla. In another bowl, blend together the flours, xanthan gum, salt, cinnamon, and baking powder. Stir this into the creamed mixture alternately with the water, using just enough water to hold the batter in a softball. Refrigerate for at least one hour. Roll out half of dough on a rice floured piece of plastic wrap to a rectangle about 2 inch thick. Transfer to a greased 12 x 152" baking sheet by putting the pan over the dough, holding the wrap and flipping. Continue to roll out the dough until it covers the sheet and is about 1/8 inch thick. Trim the edges. Cut into 3-inch squares. Prick each square 5 times with a fork. Bake for about 30 minutes, removing the crackers around the edges if they get too brown. Repeat with the other half of the dough. Makes 40 crackers.

CRANBERRY BANANA BREAD (president=s favorite)

1 cup sugar

2 cup butter or margarine, softened

1 cup mashed banana

1/4 cup milk

2 eggs

2 cups GF flour mix

2 tsp. baking powder

2 cup chopped walnuts

12 cups frozen or fresh cranberries, coarsely chopped

Preheat oven to 350 degrees. Grease an 8 2 x 4 2 x 2 2-inch loaf pan. Mix sugar and butter together in a medium mixing bowl until completely blended. Add banana, milk & eggs, mixing well. Add dry ingredients, mixing just until moist. Stir in nuts and cranberries. Spread batter evenly in loaf pan. Bake for 1 hour and 10 minutes OR until a toothpick inserted into the center of the bread comes out clean. Remove from pan and cool. Makes 1 loaf.

Per serving: Cal = 284; Fat Cal = 108; Pro = 5g; Carb = 40 g; Fat = 12g; Chol = 58mg; Sod = 178mg

CRANBERRY APPLE BREAD

2 cups peeled, chopped apple

3/4 cup sugar

2 Tbsp. oil

1 egg

1 2 cups GF flour mix

1 2 tsp. baking powder

2 tsp. baking soda

1 tsp. cinnamon

1 cup fresh or frozen cranberries

2 cup chopped walnuts

Preheat oven to 350 degrees. Grease an 8 2 x 4 2 x 2 2-inch loaf pan. Combine apples, sugar and oil in a medium mixing bowl. Add egg, mixing well. Combine dry ingredients in a separate mixing bowl. Add to apple mixture, mixing just until the dry ingredients are moist. Stir in cranberries and walnuts. Spread

batter evenly in loaf pan. Bake for 1 hour or until a toothpick inserted into the center of the bread comes out clean. Makes 1 loaf.

CASHEW CLUSTERS

9 oz. semi-sweet chocolate (I used chips)

2 cup Sweetened Dried Cranberries

2 cup cashews

Melt chocolate in a double boiler or on low in microwave. Cool slightly. Stir in sweetened dried cranberries and nuts. Drop by teaspoonfuls onto a cookie sheet. Let harden at room temp. or chill in refrigerator. Makes about 16 clusters.

Per serving: Cal = 111; Fat Cal = 63; Pro = 2g; Carb = 14g; Fat = 7 g; Chol = 0mg; Sod = 1mg.

TEX MEX CRANBERRY SALSA

1 (16 0z) Ocean Spray Whole Berry Cranberry Sauce

1/4 cup canned jalapenos, chopped

1 green onion, sliced

1 tsp. dried cilantro

1 tsp. ground cumin

1 tsp. lime juice

Combine all ingredients in a medium mixing bowl. Serve with nacho chips or as a condiment for poultry or porkBgood used with a grilled chicken breast. Store refrigerated for up to 1 week. Makes about 2 cups.

Per serving: Cal = 46; Fat. Cal. = 0; Pro. = 0g.; Carb = 12g; Fat = 0g; Chol= 0mg; Sod = 46mg.

CRANBERRY APPLE ACORN SQUASH

2 medium acorn squash

1 cup fresh or frozen cranberries, chopped

1 cup apple, cut into 1/4" cubes

1/4 cup brown sugar

3 Tbsp. melted butter

2 tsp. grated orange peel

Conventional Oven: Preheat oven to 350 degrees. Cut squash in half lengthwise; remove seeds. Place cut side down in a shallow, greased baking pan. Bake 40 minutes. Turn cut side up. Combine remaining ingredients in a medium mixing bowl. Spoon evenly into squash. Return to oven, bake 30 minutes or until squash is tender.

Microwave: Cut squash in half lengthwise; remove seeds. Place cut side up in microwaveable dish. Fill evenly with cranberry mixture. Cover with plastic wrap. Cook on HIGH for 10-15 minutes or until squash is tender. Let stand for 5 minutes. Makes 4 serving.

POPCORN CAKE

3 qt. popped corn

1 lb. salted peanuts (12 oz.) NOTE: I use Kroger=s unsalted peanutsBno added ingredients

1 lb. M & M=s

1 lb. big marshmallows (big bag)

1 stick oleo

2 cup oil

Mix popped corn, peanuts, and M & M=s in large bowl. Melt the last 3 ingredients and boil for 1 minute, being careful not to burn it. Pour liquid over corn mixture and mix well. Put in APam sprayed@ bundt pan. Let cool and remove to plate.

SHOE PEG CORN SALAD

2 cans white shoe peg corn

1 can french cut green beans

1 can LeSueur peas

1 jar pimento

Drain each of the above ingredients.

1 med chopped onion

1 med green pepper (chopped)

Mix all of the above ingredients together.

Dressing:

3/4 cup sugar

3/4 cup vinegar

1/2 cup oil

1 tsp. salt, pepper

1 Tbsp. celery seed

Bring to boil to melt sugar; cool; pour over vegetables

RICE SPAGHETTI & MEATBALLS

Mix ground beef with onion, 1 egg, salt & pepper. Make into meatballs. Cook gently in covered skillet until done.

Barbecue Sauce:

1 tsp. dry mustard

3 Tbsp. apple cider vinegar

3/4 cup tomato paste

1 tsp. Worcestershire Sauce

1/2 cup water

Combine and cook 10 minutes stirring often. Pour over meatballs.

Cook GF spaghetti (many people prefer the brown rice spaghetti, but any GF spaghetti is fine). Serve meatballs in barbecue sauce over the spaghetti.

SPINACH DIP for VEGETABLES

1 box of Fantastic Soup & Dip Recipe MixBVegetable

1 - 10 oz. package frozen spinach, thawed & drained

1 pint (16 oz) sour cream

1 cup GF mayo (Hellman=s is GF)

3 green onions, chopping including the green ends

Mix all the above ingredients together, cover and chill for a minimum of 2 hours. Stir well. Serve with fresh cut vegetables.

Trivia Corner: What is the only food that doesn=t spoil? (Honey!); What trivial fact about Mel Blanc (voice of Bugs Bunny) is the most ironic? (He was allergic to carrots!); If you were to spell out numerals, to what number would you have to go until you would find the letter AA@? (one thousand!); There are more collect calls on this day than any other day of the year. (Father=s Day!); What is the activity performed by 40% of all people at a party? (Snoop in your medicine cabinet!); What color was the original Coca-Cola? (Green!)

IMPORTANT: I just visited with a member of our group. She asks that you take care of your bones. Get a bone density test and get on calcium, etc.. She has been suffering terribly with compressed vertebraes. This is all due to the malabsorption that she has had for so many years from misdiagnosis of DH and celiac disease. That doesn=t mean that someone with a quickly-found diagnosis can=t have the same bone density that would result in fractures, etc. Please listen to her and take care of your bones. Follow that diet as well. We send our love, Agnes, and get to feeling better soon.

>>Disclaimer: Verify this information before applying it to your situation. No liability is assumed for the use of this information. It is information passed on by interested celiacs, friends, or organizations intended to be of benefit to the Topeka Celiac Sprue Support Group members. Also, companies can change ingredients without us knowing. Check it out! <<