Christianity Oasis Forum

[Kess]

GLUTEN-FREE MARSHMALLOW COCONUT FRUIT
You can eat this either as a dessert or with a salad. If you're making it for a crowd, make plenty. People will come back for more. Warning: make sure that the marshmallows you use are gluten-free. They often aren't. You can use fresh or canned pineapple and mandarin pieces.

Ingredients:
440g (14oz) pineapple pieces, drained
220g (7oz) mandarin pieces
220g (7oz) gluten-free marshmallows
125g (4oz) desiccated or flaked coconut
1 cup seedless grapes
2 cups sour cream
¼ teaspoon salt

Method:
Combine everything in a bowl and chill overnight.
Alternative suggested by Deanna Polakowski : "Add 1 large bottle of drained maraschino cherries. Besides adding another flavour to the recipe, they also make it a very festive pink colour."



GLUTEN-FREE CHICKEN CASSEROLE
This recipe has been handed from friend to friend so many times that we have no idea where it originated. Joanna, as usual, has made her own improvements.

Ingredients:
1.5kg (3 lb) chicken pieces (for best flavour, leave the skin on)
4 teaspoons oil
2 large onions OR dried onion
4 cloves garlic OR garlic powder
2 teaspoons oil, extra
4 teaspoons lemon juice
2 teaspoons grated lemon rind 2 cups gluten-free tomato sauce (ketchup)
2 teaspooons brown sugar
2 teaspoons gluten-free dry mustard
2 teaspoons gluten-free curry powder
4 teaspoons gluten-free vinegar
2 teaspoons gluten-free soy sauce (from health food shop)
salt and freshly ground pepper

Method:
Saute chicken in hot oil until golden brown, remove from pan, drain. Pour off oil from pan, add all other ingredients. Stir until pan brownings are dissolved. Add chicken. Cook on low heat until tender.

Nice served with rice and green vegetables.
Note: You should have plenty of leftovers for second helpings or to heat up for another day. Freezes well.