Gluten Free & Casin Free Recipies

2 cups water
2 tablespoons oil (Olive Oil Preferred)
1 yellow onion chopped (we like local Walla Walla Onions)
5 ribs of celery chopped
1 pound small red potatoes (cut into 2 inch cubes approximately)
28 ounce can diced tomatoes
8 ounce clam juice (check ingredients make sure this is truly gluten free)
Salt & Pepper to taste
5 to 6 ounces skinless boneless thin white fish (cod, halibut or other)
1/4 cup parsley chopped

1. Saute onion and celery until onion is soft in the oil.
2. Add two cups of water, pototoes, tomatoes and clam juice
3. Salt and pepper to taste
4. Bring to boil for 5 minutes, then lower heat to simmer until pototoes are cooked (about 15 minutes).
5. Add fish to top of soup. Cook until color changes and fish are no longer clearish. Should appear to be solid white when inspected. (3 to 6 minutes)
6. Stir fish and parsley into soup

Serve right away.

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.

• 8 cups chicken broth, homemade or from bouillon cubes
• Two 4 ounce cans mushroom stems and pieces undrained
• 3 stalks celery chopped
• 1-1/2 cups finely chopped cabbage
• 2 carrots chopped
• 1/4 to 1/2 teaspoon ground red pepper, to taste
• 3 tablespoons vinegar
• 3 tablespoons GFCF soy sauce
• 3 tablespoons dry sherry or white wine or cool water
• 3 tablespoons cornstarch
• 1/2 to 1 cup of cooked chicken
• 2 eggs, well beaten

Heat the broth in a 4-quart saucepan. Add the mushrooms, celery, cabbage, carrots and red pepper.
Simmer for 5 minutes. In a small bowl combine the vinegar, soy sauce, and sherry or water. Add the
cornstarch and stir until it's dissolved. Pour this into the pot. Cook and stir until the mixture is well
thickened. Add the chicken. Bring the mixture to a low simmer.
Slowly drizzle in the beaten egg. It will cook instantly and make "rag noodles".

Reheat and serve.
You can boil it again if you like, but some people say not to. I haven't noticed any
difference to it when reheating it to a boil. Traditionally this is served with snipped scallions on top of
each serving. This recipe isn't exactly authentic, but it's delicious, inexpensive and relatively easy to
prepare. The hardest part is chopping the vegetables. Once that is out of the way, the rest of the
recipe goes together quickly. This makes enough to accompany dinner tonight and fill thermoses for
lunch tomorrow.