Gluten Free & Casin Free Recipies

Turkey or Chicken Salad
● 3 cups finely chopped cooked chicken or turkey
● 1-1/2 cups finely chopped celery
● 1/4 to 1/2 cup finely chopped onion
● 1 teaspoon salt
● 1/4 teaspoon black pepper
● 1/2 cup sweet pickle relish
● 1/2 to 3/4 cup mayonnaise
Combine everything in a large bowl. Mix well. Chill until needed.


Coleslaw
● 3 cups shredded cabbage
● 1/2 cup shredded carrot
● 1/4 cup shredded onion
● 1/3-cup mayonnaise
● 1 tablespoon vinegar
● 2 tablespoons soymilk
● 1 teaspoon sugar
● 1/4 teaspoon salt
● 1/8 teaspoon black pepper
First prepare the vegetables. I shred the carrot and onion on a cheese shredder and cut the cabbage into small shreds by hand. Place the prepared vegetables in a medium sized bowl. In a separate container combine the mayonnaise, vinegar, soymilk, sugar, salt and pepper. Mix until smooth and creamy. Pour this over the vegetables. Toss well and chill until serving time. Makes 4 to 6 servings.

Carrot & Fruit Salad
● 2 cups shredded carrots
● Fruit of your choice—1/3 cup dry raisins or chopped dry apricots or 2 sliced bananas or 1 cup
chopped pineapple or 1 orange, peeled and chopped or 1 large apple, chopped into small
pieces or a combination of your choice
● 1/4 cup vegan sour cream
● 2 to 3 tablespoons mayonnaise
● 1 tablespoon sugar, white or brown, or honey
Stir everything together until well blended and creamy. Chill until serving time.

Potato Salad
● 4 cups peeled, chopped, boiled potatoes
● 1 cup finely chopped celery
● 1/2 cup finely chopped onion
● 1/3 cup sweet pickle relish
● 1/2 cup mayonnaise
● 2 tablespoons yellow mustard
● 1/8 teaspoon black pepper
● 2 teaspoons sugar
First prepare the dressing. In a large bowl combine the mayonnaise, mustard, pepper and sugar. Mix
well. Next prepare the vegetables, chopping and measuring as needed. Add the vegetables to the
bowl of dressing. Mix gently but thoroughly. Add salt to taste. Chill until serving time.