BASIC RICE RECIPES
for those with allergies

Over 100,000 people are unable to eat foods from grains such as wheat,
barley, rye and oats; others may also react to millet and buckwheat.
This condition is known as Celiac Sprue Disease and is basically a
problem of malabsorption. The primary treatment calls for the omission
of any product that contains certain proteins, namely gluten.

Rice, a non-allergenic food, is ideal for the gluten-free diet, and is
suitable for most allergy diets. An added bonus is that it’s also fat,
sodium and cholesterol free. Rice comes in many forms including white
and brown rice, flours, rice bran and rice oil. It is also very
versatile; rice can be served as a snack at any meal as an appetizer,
entree or dessert.

If you are following a special allergy diet, remember to read labels
carefully. Ingredients often change from one product to another, and
even from batch to batch from the same manufacturer. If the label is
not clear, you can write or call the manufacturer (look on the label)
for specific ingredient information.

We hope you find these recipes, and the accompanying information
helpful. All of the recipes are wheat-free.

For those who are also sensitive to milk and eggs, suggestions for
substitutes are given on the following page.

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When wheat and wheat flours are not used in baking recipes the final
product tends to be coarser and denser. Here are some hints for making
better foods, and some ingredient substitutions if you are also avoiding
milk and eggs.

SUGGESTIONS
==========

* Include brown rice flour and rice bran in soups, casseroles and baked
goods to add more fiber.

* Add dried fruits, nuts or chocolate chips to batters to improve
flavor and moisture-retaining qualities of baked goods.

* Bake gluten-free items in smaller sizes – like cupcakes, muffins, and
biscuits; bake quick breads in mini loaf pans for better texture.

SUBSTITUTIONS
=============

* Thicken sauces, gravies and cream pies with rice flour. Use the same
amount of rice flour as wheat flour. Whisk rice flour and liquid
together and heat over medium heat until bubbles first appear for a
smoother mixture.

* Combine dry cream of rice or dry crushed rice cereal with dried herbs
and spices to make a tasty breading for fish, meat, or poultry.

* Substitute _one_ of the following for each cup of wheat flour in
recipes:

7/8 cup brown or white rice flour (1 cup minus 2 Tbsp.)
5/8 cup potato flour (1/2 cup + 2 Tbsp.)
1 cup soy flour + 1/4 cup potato starch
1 cup corn flour
1 scant cup fine cornmeal

* Use Rice Dream or Amasake, pure rice liquids; or Eden Soy,
Lacto-Free, Tofu White (all contain soy); NutQuik (made from almonds)
to use in place of milk. Several infant formulas are made from a
base of soy or corn, check the labels to be sure they fit your needs.

* Replace milk with fruit or vegetable juices; and experiment with
yogurt; many people who are allergic to milk are able to tolerate
yogurt and other cultured dairy products.

* Add EggBeaters (found in the refrigerated egg section and in the
freezer case) or EggReplacer (free of egg, dairy, corn, soy and
gluten) a dried product, to replace eggs and lower fat and
cholesterol in recipes.

* Use buttermilk or yogurt in place of milk for lighter finer-textured
products.

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Title: CHICKEN FAJITA PIZZA
Categories: Main dish, Tex-mex, Pizzas
Yield: 8 servings

-Dorothy Cross TMPJ72B
1 tb Olive oil or oil
2 Whole chicken breasts;
Skinned, boned, cut into
-2×1/2-inch strips
1 1/2 ts Chili powder
3/4 ts Salt
1/2 ts Garlic powder
1 c Thinly sliced onions
1 c Green or red bell pepper
-strips (2×1/4-inch)
1 cn (10-oz.) Pillsbury
-Refrigerated All Ready
-Pizza Crust
1/2 c Mild salsa or picante sauce
8 oz Monterey Jack cheese;
-shredded

Heat oil in large skillet over medium-high heat until
hot. Add chicken; cook and stir 5 minutes or until
lightly browned. Stir in chili powder, salt and garlic
powder. Add onions and bell pepper; cook and stir an
additional 1 minute or until vegetables are
crisp-tender. Heat oven to 425 degrees. Grease 12-inch
pizza pan or 13×9-inch pan. Unroll dough; place in
greased pan. Starting at center, press out with hands.
Bake at 425 degrees for 6 to 8 minutes or until very
light golden brown. Spoon chicken mixture over
partially baked crust. Spoon salsa over chicken;
sprinkle with cheese. Bake an additional 14 to 18
minutes or until crust is golden brown. 6 to 8
servings.

COMMENTS: Salsa comes in varying degrees of hotness.
For a “hotter” pizza, substitute the variety you
prefer.

Nutrition information per serving: 1/8 of recipe: 290

calories, 13 grams fat, 62 mg cholesterol and 810 mg
sodium. Source: Pillsbury Classic Cookbooks – July,
1993

Reformatted for Meal Master by: CYGNUS, HCPM52C
C.MINEAH

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Tiramisu – Balducci’s in New York City

Recipe By : Jason McDonald
Serving Size : 6 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
24 Ladyfingers, Toasted In A
– 375 Degree Oven 15 Min.
2 c Espresso Coffee — Cooled
6 Eggs — Separated
6 tb Sugar
1 lb Mascarpone
2 tb Marsala Wine
2 tb Triple Sec
2 tb Brandy
2 tb Orange Extract
8 oz Bittersweet Chocolate — Finely Chopped

Arrange the ladyfingers on a plate and lightly soak them with the cooled
espresso. Put half of the soaked ladyfingers in one layer in a rectangular
serving dish. While the ladyfingers are soaking, beat the egg yolks with
the sugar until the yolks turn pale in color. Add the mascarpone, the
liquors, and the extract, and stir gently.

In a separate bowl, beat the egg whites with a wire whisk until they are
stiff. Gently fold the whites into the mascarpone mixture.

Use half of this mixture to make a layer on top of the ladyfingers in the
serving dish. Sprinkle with half of the chopped chocolate. Repeat the
procedure with another layer of soaked ladyfingers, the mascarpone mixture,
and chocolate. Cover with tin foil and refrigerate for at least 1 hour
before serving.

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Bishop Pie

Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Butter
1 1/2 c Chopped pecans
1 c Confectioners sugar
3 pk Instant chocolate pudding
2 c Flour
8 oz Cream cheese
3 c Whipped topping
3 c Milk

Melt butter; stir in flour and 1 c of the nuts. Continue stirring
until a thick paste is formed, with no flour lumps. Press into
bottom of a 13×10 baking pan and bake 15 min at 375F. Cool. Prepare
first layer of filling by combining cream cheese, sugar, and 1 c
whipped topping. Beat with electric mixer at med speed for 2-3 min.
Spoon into cooled crust, then smooth with spatula. Combine pudding
and milk in the mixing bowl used for the first filling. Beat well,
then pour over the cream cheese layer. As soon as the chocolate
layer firms up a bit, spoon on more whipped topping, smoothing and
adding until there is an additional 1/2″ layer above the chocolate.
Sprinkle with remaining pecans and chill for at least 3 hours.
From the Pipe Dream Restaurant, Willington, CT

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Date: Fri, 08 Jul 94 15:43:53 CDT
From: maoh@phyast.nhn.uoknor.edu (Maureen O’Halloran)

Crockpot Beans

I live alone, so I typically cook a batch in a crockpot, put about 1/3
in the fridge, freeze the rest in similar sized batches. That way I
can pull out different flavored batches from the freezer and don’t
have to eat the same batch til it’s done. The batch in the fridge
will keep 4-5 days.

Basic recipe:

2 onions, chopped
2-3 cloves garlic
1 pound dried beans, soaked 4 hours or over night
1-2 bay leaves
Water to cover.

Put in crockpot and cook about 4-6 hours on high or overnight on low.
Beans should be soft (small white beans take longest, pinto beans
shorter)

Add spices, vegies, etc. (see below) cook about another hour.

Spices:, vegies, etc:

1) 1 tsp dried cumin, 1 tsp paprika, 1/4 tsp cayenne pepper, 1-2
Tbsp. soy sauce, a few chili peppers, chopped, chopped green
pepper, can chopped tomotoes, some frozen corn. (Good with black beans)
1/2 tsp liquid smoke tastes good added.

2) 1 tsp cumin, 1 can chopped green chilis, chopped green pepper, 1
Tbsp soy sauce (good with white beans).

3) 1-2 Tbsp soy sauce, 1/4 cup molasses, 1/4 tsp cayenne, 1/2 tsp dried
mustard, (good with pinto or black eyed peas)

Garbanzo beans I usually use as a substiute in chicken recipes, so
I’ll freeze them with just the onions and garlic. Frozen black eyed
peas are also a good staple to have on hand (for some reason that’s
the only legume that comes frozen except for lima beans which I don’t
like).

It may seem like it takes a lot of time to cook dried beans, but the
actual effort involved is minimal. Cover the beans with water to soak
all day or overnight. Chop onions and garlic, throw it all in
crockpot (at this point I haven’t even always decided what spices to
use). When ready throw spices in and cook another hour: done. Freeze
in batches. I have a rice cooker too, so the actual time I spend
cooking can be minimal unless I’m in the mood.

La Madeleine’s Tomato Basil Soup

Recipe By : Fort Worth Star-Telegram
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups tomatoes (8-10) — peeled, cored
— and chopped
or
4 cups canned whole tomatoes — crushed
12 fresh basil leaves — washed
1 cup heavy cream
1/4 pound sweet unsalted butter
salt to taste
1/4 teaspoon cracked black pepper — cracked

Combine tomatoes, juice and/or stock in saucepan. Simmer 30 minutes.
Puree, along with the basil leaves, in small batches, in blender or food
processor.

Return to saucepan and add cream and butter, while stirring, over low
heat. Garnish with basil leaves and serve with your favorite bread.

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PUREED CARROT SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

2 TB butter
1/4 c finely chopped onion
1/2 ts curry powder
2 c finely chopped carrots
3 c chicken broth
: Salt and pepper
1 ts grated orange rind
1/4 c orange juice
: Sour cream and finely sliced
: scallion or chives, for gar

Heat 2 tablespoons butter in a saucepan. Cook onions,
covered until soft. Stir in curry powder. Add carrots
and broth; bring to a simmer and cook for 20 minutes
or until carrots are very tender. Season to taste with
salt and pepper.

Puree in food processor or blender with orange rind
and juice.

Return soup to saucepan (boil down if too thin; add
water if too thick); adjust seasoning. Portion soup
into bowls and garnish with a dab of sour cream and a
sprinkling of scallion.

Yield: 4 servings

Recipe By :COOKING MONDAY TO FRIDAY SHOW# MF6602

Date: Sun, 29
Sep 1996 21:27:39 -0400

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CURRY N’ CHUTNEY CHEESE TART

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Cheese Appetizers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pk Cream cheese (8oz each)
2 ts Curry powder
2 tb Sherry (optional)
8 oz Cheddar cheese — shredded
4 Scallions — thinly sliced
9 oz Jar of chutney

Place unwrapped packages of cream cheese in a 2-quart
glass measure. Microwave on medium (50 percent) 2 1/2
minutes. Blend in curry powder and sherry. Fold in
Cheddar and 3/4 of onion; mix well.

Spoon mixture onto serving platter in an 8-inch
circle. Use a spatula to form a tart shape, building
up sides while indenting the top surface area to form
a “well.”

Place chutney in blender and puree to uniform mixture.
Pour in “well” area of cheese tart. Chill until firm.
To serve, garnish top with remaining onion.

Accompany with orackers.

Nutritional analysis per serving with crackers: 121
calories, 9 grams fat, 4 grams carbohydrates. 31
milligrams cholesterol. 196 milligrams sodium, 69
percent of calories from fat.

** Fort Worth Star Telegram — Food section — 29
November 1995 **

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Title: STRAWBERRY JAM SQUARES
Categories: Cookies, Christmas
Yield: 35 squares

1 c Butter
1 c Sugar
2 Egg yolks
2 c Unsifted flour
1 c Chopped walnuts
3/4 c Strawberry jam

1. In a medium bowl cream butter and sugar. Beat in
egg yolks. Gradually stir in the flour, then the nuts.
Form mix into a ball, and cut in half. 2. Wrap 1/2 of
the dough in plastic and chill in the freezer. Pat the
remaining half into an ungreased 8x8x2 pan. Spread on
the jam. Take the remaining half and roll between 2
pieces on plastic wrap. Then place on the covered half
in the pan. 3. Bake at 325F for 55-60 minutes, or
until lightly browned. NOTE: This is VERY sweet and
VERY rich!!

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Title: ASIAN MARINATED EGGPLANT
Categories: Chinese, Vegetables
Yield: 6 servings

1/4 c Tamari
2 tb Loosely packed cilantro
-(coriander or chinese
Parsley) leaves
1 tb Rice wine vinegar
1 ts Toasted sesame oil
1 1/2 Med. cloves garlic, smashed
-and peeled
3/8 oz Peeled fresh ginger (1 by
-1/4 piece cut
Crosswise into 1/4 inch
-slices
4 md Sized (2 oz. each) Chinese
-eggplants *

* (here they call them Japanese – the small skinny
light purple or lavender ones)

Combine all ingredients EXCEPT EGGPLANT in a blender
or processor. Process until smooth. Prick th
eggplants several times with a fork and pull off the
leaves. Cut in half lengthwise. On the open side of
each half make three deep diagonal slashes in each
direction. Place eggplants skin side down in a 13x9x2
oval dish.

Spoon 1 1/2 teaspoons of the marinade over each
eggplant half. Rub into flesh so that it runs into the
cuts. Turn eggplants skin side up. Pour remaining
marinade into the dish. Let stand 45 minutes.

Turn eggplants skin side down. Cover tightly with
microwave plastic wrap. Cook at high power for 10
minutes. Prick plastic to release steam. Remove,
uncover, spoon sauce over eggplants. Serve as side
dish. Recommended with grilled fish steak or chicken
breast (of course I’d baste that with a soy based
marinade).

I may try this over a wok steamer rather than in the
microwave.

WHICH REMINDS ME: Stephen, I love a dish which I have
seen referred to as Yu Shaing Eggplant. Based on a Yu
Shaing sauce. Which is, to some extent, translated as
fish sauce (I know the yu or ju is fish) not made from
it but to go with it, I gather. It is certainly not
nuoc mam but I don’t know if it contains it. It is
rather hot and by flavor I would guess it comes from
the northern provinces – perhaps NE end of China. I
have also had it with fresh pork strings. Glorious. Do
you have any idea what it is or a recipe??? I have
been unable to find it anywhere in my Chinese library.
The restaurant where I eat it is not one to give
recipes or ingredients to non-Chinese (if they’d give
it to the Chinese. The place is popular with the newer
Chinese community here. (The old timers are all
Cantonese and so well integrated that they probably
consider red beans and rice their dish).

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