Easy Gluten Free Mayonnaise Sugar Cookies

This is a really easy recipe and tastes great!  The raw dough will have a beany taste but this disappears once the cookie is baked.

Gluten Free Mayonnaise Cookies
1/2 fine rice flour
1/2 cup tapioca flour
1/2 cup cornstarch
1/2 cup chickpea flour
1 1/2 teaspoons guar gum
1 tsp baking soda
3/4 cup white sugar
2 teaspoons vanilla extract
1 cup regular mayonnaise
Mix all the dry ingredients together.  Add the vanilla extract and mayonnaise.  Mix well.  Shape into 1 inch balls and place on lightly greased baking sheet.  Press lightly with fork. Sprinkle on sugar if desired. Bake in preheated oven @ 350 for approx. 12- 15 minutes or until edges are lightly browned.  Cool.   Makes 2 dozen.

Tips:  I made a double recipe, dividing the dough into 3 equal amounts.  To the first one add nothing - just shape and bake as above.  To the second add about 2 tablespoons cocoa powder and mix well. Then shape and bake.  To the third mix in some chocolate chips - shape and bake.

Hamburger Curry

This recipe is really good.  It is a mild hamburger curry.
 Can be made in a skillet or Breville Fast Slow Cooker.

Hamburger Curry serves 6-8
3 Tbsp butter
1 med. onion, diced
1 Tbsp minced garlic
1lb ground beef
1 Tbsp Curry powder
1 1/2 tsp salt
1/8 tsp pepper
1/8 tsp cinnamon, ginger pwd and tumeric
750 ml canned diced tomatoes
2 medium potatoes, diced
2 cups green beans

In large skillet/saucepan melt butter and saute onion and garlic.  Add ground beef and saute until no longer pink. Add remaining ingredients.  Cover and simmer 25 minutes.  Stir in 2 tbsp cornstarch.  Simmer 1 minute.  Serve over cooked rice.

To cook in Breville fast slow cooker:

Saute onion and garlic in butter.  Add beef and saute until no longer pink.  About 10 minutes.  Add remaining ingredients except cornstarch and lock on cover.  Follow pressure cook instructions, pressure cooking it on medium for 8-10 minutes.  Release steam.  Stir in the cornstarch and saute for 1 minute until thickened.  Serve over rice.

Ice Cream Pail Pickles

This is a easy recipe that everyone loves!

Ice Cream Pail Pickles (from Willing Workers cook book, revised)
4 medium onions, sliced
1 gallon sliced cucumbers (unpeeled) (one ice cream pail full)
Brine
4 cups sugar
2 cups vinegar
1/3 cup pickling salt/coarse salt
1 1/2 tsp turmeric powder
1 1/2 tsp ground celery seed
1 1/2 tsp mustard seed

Slice onions and cucumbers and place in clean ice cream pail.  Combine remaining ingredients in large sauce pan.  Heat until boiling - stir until sugar and salt are dissolved.  Pour hot brine over cucumbers and onions.  Cover and store in refrigerator.
Will keep for at least 3 months.

can use large over grown cucumbers for this recipe

Stir and heat brine until sugar is dissolved

Scrambled Eggs Bombay

This recipe comes from my husband's family and is well liked by all!  It's easy to make extra for last minute guests - we  figure on 2 eggs per person .  If two extra people come add four eggs to the recipe.  It's a easy meal to make at the last minute.

Scrambled Eggs Bombay - serves 6
12 eggs
1/4 teaspoon salt
6 tablespoons cream or milk
375 grams bacon, diced
1 medium onion thinly sliced
3 tablespoons butter
2 teaspoons curry powder
2 cups rice, uncooked
3 cups water.
Method:
 Cook 2 cups rice in 3 cups water.  Bring to a boil, cover and simmer on very low for 20 minutes.

In large skillet - fry diced bacon until crisp.  Add sliced onions and fry until light brown.  Drain off excess bacon fat.
In large measuring cup mix the eggs and the cream together.  Pour over the bacon and eggs and scramble until done.  Add the 3 tablespoons butter and the curry powder.  Mix lightly.
Serve over cooked rice or mix together before serving. Add soy sauce as desired.  If you like it a little "hotter" add a tiny bit of sambal oelek to your dish.  We usually have a salad with this.

Porcupines

Made this tonight and everyone enjoyed it!  I made a double recipe and it seved 8 - 10.
Porcupines Serves 6
 1 1/2 lbs ground beef
1/2 cup dry, uncooked rice
1/2 pkg onion soup mix ((gluten free)
1 egg
10.5 ounce can tomato sauce
1/2 cup water
1 tsp worchestershire sauce (gf)
2 teaspoons diced garlic
2 teaspoons sugar
1/4 teaspoon oregano
1/8 teaspoon thyme
1/4 cup cream or milk
1-2 tablespoons kraft parmesan cheese
1 tablespoon parsley
Mix together ground beef, rice, egg, onion soup mix.  Form into small meatballs.
Lightly oil large sauce pan.  Add meatballs, tomato sauce, garlic, sugar, oregano, thyme and parsley. Cover.  Bring to a boil and reduce heat to simmer with lid on for 40 minutes.m stir in cream and parmesan cheese.  Serve over pasta, rice or mashed potatoes.

Rootbeer Pulled Pork

Costco had their large pork loins on sale this week.  I purchased two.  One went in the freezer and the other went into this pulled pork recipe.  This recipe is scaled down to use half a large pork loin about 1.5 kg.
Rootbeer Pulled Pork
1/2 half a large Costco pork loin- about 1.5 kg
1 can Rootbeer
2 tbsp butter, lard or oil
1 cup ketchup
1 tbsp garlic, minced ( I use the kind in the jar from Costco)
1/4 cu p Worcerstershire Sauce
1/4 cup brown sugar
Salt and pepper to taste
Cut slits into one side of pork loin.  Place in slowcooker slit side up.  Put the butter, lard or oil into the slits.  Poir one can rootbeer over pork - cover and cook on low for 6-8 hours until pork is well cooked and shredds easily.  Drain, reserving all the juice for the barbeque sauce.
In heavy sauce pan place the reserved pork juice.  Add the ketchup, garlice, Worcestershire Sauce and brown sugar. Stir well.  Simmer, stirring occassionally until sauce is reduced and is thickened.  Pour over shredded pork - mix until coated.
*I add the lard or butter to the pork loin because it is very lean .