Ingredients:
½ cup cooked brown rice
1 cup cooked white rice
1 tbsp margarine or butter
2 eggs, well beaten
2 cups milk
1/4 teaspoon salt
½ teas. GF vanilla
1/3 cup sugar
¼ cup raisins (optional) nutmeg or cinnamon
Directions: Preheat oven to 300°F.
Stir all ingredients [except raisins) together in a buttered 1-1/2 quart casserole.
Bake in a slow oven (300F) for 1 hour without disturbing the rice. Reduce temperature to 250F and continue baking for 1-1/2 hours more.
Add raisins 1/2 hour before removing from the oven.
You can also sprinkle either cinnamon or more nutmeg over the top just before the pudding finishes baking.
Contributed by Angie Halten
**Be creative and instead of raisins add cranberries or your favourite dried fruit.
November 30, 2009
I hope that you have all had a chance to take in all the lovely fall colours that have popped up in the last week. Mother Nature sure has been busy. On our trip to both Kamloops and Kelowna over the weekend I could not believe the beautiful array of colour that I was seeing.
HAPPY RETIRMENT MAUREEN
We want to wish Maureen Green all the best as I understand you will be retiring from your job as dietitian in Penticton. Maureen has been such a help to our Penticton Satellite group. We are all going to miss you. We hope that you will stay in touch.
You will see later in the newsletter that we will be having a cooking demo before our lunch. Elana Westers will be making us some cookies to sample. Please look for the details in the newsletter. This will be a real treat and I mean treat as we will get to sample the goodies.
I will also be bringing a new cookbook to the meeting for you to look at and purchase. It’s by Jeanne Basye The Gluten Free Cookie Lady. I made some cookies today and they are great. I also love her flour mix the cookies were nice and soft and held together very well.
We will be planning our Christmas dinner at this meeting and anyone interested in coming is encouraged to sign up at this meeting as we are placing a limit of 60 for dinner.
I will look forward to seeing everyone on Nov. 8th for another great Pot Luck.
Irene Thompson Kelowna Celiac Chapter President
November 30, 2009
By Janet Dalziel, President of the Canadian Celiac Association
- Never surprise hosts with your dietary requirements. Most people want everyone they invite to enjoy the dinner.
- Learn the art of gentle assertiveness – parents are often better at this in defence of their children’s needs than adults are for their own. Don’t be a martyr as it spoils the occasion for everyone.
- Don’t overwhelm others with too much detail on hidden sources of gluten. It frightens them – and they genuinely do not want to make you ill.
- Offer to bring a dish or course. Dessert is often the hardest for people prepare for you.
- Make helpful menu suggestions. The host wants to serve pasta? Bring your own GF pasta to be cooked separately and share the sauce.
- Hover helpfully in the kitchen to pre-empt accidental issues of cross-contamination.
- Hide a baggy of GF crackers in your pocket or purse so that you can enjoy the dip or cheese like everyone else. You may have to put a dollop of dip on a little plate for yourself first instead of using the communal and inevitably contaminated bowl.
- Try not to feel deprived if everyone else gets a fabulous dessert you can’t have and you are served the ubiquitous ice cream or fruit salad.
- Accept that they won’t always get it right, and enjoy the company and the wine.
- Give hosts a second or third or fourth chance to accommodate you (whatever your limit is) on subsequent occasions, after which you should feel free to decline invitations. People who care about you will try their best.
- Host your own dinners with fabulous gluten-free menus so that your friends and family see that it can be done without depriving guests of great tastes, textures and variety.
November 30, 2009
Contributed by Angie Halten
A delicious baked version of Macaroni and Cheese.
Ingredients:
2 cups raw GF macaroni 4 cups milk
2 cups grated sharp cheddar cheese Salt & pepper to taste
4 tablespoons cream cheese – cut into small cubes
Directions:
In a 3 quart casserole dish layer the ingredients above in the order that they are listed and don’t stir. Bake until macaroni reaches desired tenderness (approx. 45-60 min) Don’t over bake.
Preheat oven to 350°F.
2 cups raw GF macaroni 4 cups milk
2 cups grated sharp cheddar cheese Salt & pepper to taste
4 tablespoons cream cheese – cut into small cubes
November 30, 2009
[from Fredericton newsletter via Edmonton Nov/Dec 2007]
Ingredients
1 c. sugar
½ c margarine
½ c milk
1 tsp. vanilla
2 c. pancake mix
Now ADD; choc. chips, coconut, nuts, raisins or cranberries. Spices can be cinnamon. Allspice, ginger, nutmeg etc.
Flavourings can be lemon or almond instead of vanilla
Directions:
Cream sugar & marg. until smooth.
Add milk & vanilla.
Blend in pancake mix thoroughly along with the extras you choose.
Drop by teaspoonfuls onto greased cookie sheet.
Bake at 350degree for 10 to 12 min.
Let cool slightly before removing from the pan.
November 30, 2009
by Jim McCarthy, Executive Director CCAÂ (ed@celiac.ca)
I have been able to confirm with both Health Canada and the manufacturer that the H1N1 Vaccine is Gluten-Free.
We have already had a few inquiries and some misinformation in the media.
Regards…
Ed
Ph: 905-507-6208 x224 , Toll-free: 1-800-363-7296, Fax: 905-507-4673
November 30, 2009