Ingredients: 8 oz. of thin Gluten Free spaghetti pasta ½ teaspoon salt ¼ cup melted ghee or oil 1 teaspoon parsley flakes salt and pepper to taste 2 eggs, beaten 1 jar GFCF spaghetti sauce Cook the pasta in boiling water with the salt for 6 – 10 minutes until tender, then drain. Stir in the ghee/oil, parsley flakes, salt and pepper. Spoon the pasta into 6 greased custard cups or large muffin tins to make nests. Pour eggs in
Ingredients: One batch of Ozma biscuits, rolled into 6 breadsticks instead, and baked Gluten Free mustard (we like Annie’s naturals brand) Gluten Free mayonnaise (Spectrum brand) 6 thin slices of Gluten Free ham (Applegate farms brand works) Spread mustard and mayo on the ham slices. With the spread side on the inside, roll each ham slice around a breadstick. Secure it with a toothpick and serve.
Ingredients: 2 tablespoons margarine/ghee 2 ½ tablespoons tapioca flour 2 cups rice (or other) milk 9 hardcooked eggs ( 6 chopped, 3 whole) 2 cups cooked gfcf elbow macaroni (Tinkyada is a good brand) ½ cup chopped celery ½ cup frozen peas, thawed ¼ cup chopped onion 1 teaspoon salt ¾ teaspoon marjoram 1/8 teaspoon pepper Melt the margarine in a large saucepan. Mix in the flour, stirring until smooth and boiling. Add the milk and continue stirring until the
Ingredients: 2 strips of gluten free bacon (Wellshire farms brand) 6 hard-cooked eggs ¼ cup of gluten free mayonnaise (Spectrum is a good brand) ¼ teaspoon sea salt dash of pepper 3 gfcf olives 1 carrot 6 broccoli or cauliflower flowerets Fry the bacon until crisp. Drain and cool it on a paper towel. Shell the eggs, and cut them in half lengthwise. Carefully remove the yolks and place them in a dish. Mash the yolks with a fork. Add