Gluten Free Tips

1/4 cup margarine
40 regular marshmallows
1/2 tsp. vanilla
6 cups rice krispies
green and blue food coloring

Melt margarine and marshmallows over medium heat in a large pot, stir in vanilla and rice rispies.

Divide into two bowls

Add green food coloring to one bowl and blue food coloring to the second.

Stir

Allow the children to take a scoop from the blue bowl and a scoop from the green bowl and mash them together in a ball (the earth).

Set the balls aside until completely cool.

INGREDIENTS
•1 1/2 pounds salmon fillets
•lemon pepper to taste
•garlic powder to taste
•salt to taste
•1/3 cup soy sauce
•1/3 cup brown sugar
•1/3 cup water
•1/4 cup vegetable oil
DIRECTIONS
1.Season salmon fillets with lemon pepper, garlic powder, and salt.
2.In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3.Preheat grill for medium heat.
4.Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.
Note
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

INGREDIENTS
•1 clove garlic, minced
•1 teaspoon chili powder
•1/4 teaspoon cayenne pepper
•1 pod cardamom seeds
•1/2 teaspoon water, or as needed
•1 teaspoon vegetable oil
•1/4 cup rice wine vinegar
•1/2 cup sugar
•1 mango – peeled, seeded and chopped
•1/4 teaspoon salt
•1/2 teaspoon cilantro
•2 teaspoons lemon juice
•1 fresh jalapeno pepper, minced
•1 1/2 cups unsweetened applesauce
•3 pineapple rings, chopped
•1 pinch white pepper
•
•1/3 cup soy sauce
•1/3 cup rice wine vinegar
•6 pork chops
DIRECTIONS
1.With a mortar and pestle, mash together the garlic, chili powder, cayenne, and cardamom seeds. Mix in enough water to form a paste.
2.Heat the oil in a saucepan over medium heat. Stir in spice paste, and cook until it begins to bubble, about 30 seconds. Stir in vinegar; cook without boiling for 2 minutes. Stir in sugar until it dissolves. Mix in mango, salt, cilantro, lemon juice, and jalapeno; simmer 20 minutes. Stir in applesauce and pineapple; simmer 10 minutes more. Season with white pepper. Place in a bowl, cover, and refrigerate until ready to use.
3.To prepare marinade, mix 2/3 cup of the salsa with soy sauce and 1/3 cup vinegar. Place pork chops in a large resealable plastic bag, and pour marinade over chops. Seal tightly, and place in the refrigerator for 1 hour.
4.Prepare grill for medium-high heat. Drain marinade from bag, and heat in a saucepan until boiling.
5.Lightly oil grill grate. Place pork chops on the hot grill. Cook 10 minutes, or to desired doneness, turning once and basting occasionally with the boiled marinade.
6.Warm remaining salsa over medium-low heat. Serve pork chops topped with the salsa.

INGREDIENTS
•2 tablespoons olive oil
•1 medium onion, chopped
•2 large bell peppers, sliced into thin strips
•2 cloves garlic, minced
•1/3 cup soy sauce
•1/3 cup honey
•1/3 cup red wine vinegar
•1 1/2 pounds flank steak, cut into thin strips
DIRECTIONS
1.Heat olive oil in a skillet over medium heat. Cook onion, bell peppers, and garlic in oil until tender-crisp, stirring frequently. Set aside.
2.Heat a large skillet over medium-high heat. Pour soy sauce, honey, and red wine vinegar in pan, then add beef. Cook beef, stirring frequently, until done, about 10 to 15 minutes. Stir in cooked vegetables, and cook another 10 to 15 minutes.
Note
If you prefer a thicker sauce, stir in a little flour or corn starch before removing from heat.

BANANA SPLIT DESSERT
2 cups graham cracker crumbs
1/2 cup sugar
1/2 cup butter, melted
16 ounces cream cheese, softened
1 cup sugar
1 teaspoon vanilla
3 large banana, sliced
20 ounces crushed pineapple, well drained
12 ounces Cool Whip
1/2 cup chopped nuts
4 ounces maraschino cherries, drained & halved
Combine the 1/2 cup sugar, graham cracker crumbs and melted butter. Press into a 9 x 13-inch pan. Bake crust at 350 F. for 15 minutes. Let cool.
Cream together cream cheese, remaining sugar and butter. Spread cream cheese mixture over graham cracker crust. Layer sliced bananas, drained pineapple, and cool whip in order. Sprinkle with chopped nuts then maraschino cherries. Cover and refrigerate for 6 hours or overnight.
Serving Size: 8

Blueberry Muffins presented by Beverly Farms Bed & Breakfast Inn Email this page to a Friend

6 Tbsps butter or margarine
1 1/4 cup sugar
2 large eggs
2 cups flour
1/2 tsp salt
2 tsps baking powder
1/2 cup milk
1 pt blueberries
2 tsps sugar
Cream butter and sugar very well. Add eggs one at a time and beat well. Stir flour, salt and baking powder and add alternately with milk. Remove 1/2 cup blueberries. Crush them with folk and mix into batter. Then add rest of berries. Bake at 375± for 30 minutes. Sprinkle with sugar before baking.

Blueberry Muffins presented by Virginia Rose Bed & Breakfast Email this page to a Friend

Mix together in mixing bowl:
2 cups flour
1/2 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
In separate bowl, mix 1 cup milk, 1/4 cup oil and 1 beaten egg together. Add to flour mixture and stir together only until moistened. Gently stir in one cup fresh or frozen (thawed) blueberries. Spray muffin tin with Pam and spoon batter into cups. Bake 15 to 20 minutes until brown in 400° oven. Makes 1 dozen muffins.

Blueberry Muffins presented by The Old Bridge Inn Bed & Breakfast Email this page to a Friend

For 12 regular or 24 mini muffins you will need:
1 3/4 cups all-purpose flour
1/3 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup melted butter or margarine
3/4 cup (6 oz. container) plain non-fat yogurt
1 teaspoon vanilla
1 egg
1 cup fresh or frozen blueberries
•In a large bowl, stir together the flour, sugar, baking powder, baking soda and salt.
•In another bowl, stir together the butter, yogurt, egg and vanilla.
•Stir the liquid ingredients into the dry just until the dry ingredients are moistened.
•Blend in the blueberries.
•Spoon into muffin tins.
•Bake at 400° for 10 to 12 minutes for the mini muffins or about 15 minutes for the regular sized muffins.
•Enjoy!
Blueberry Muffins presented by The Rose Cottage Bed & Breakfast Email this page to a Friend

preheat oven to 375 degrees and grease 6 large or 12 small muffin tins.
Dry ingredients:
•2 cups all purpose flour
•1/2 cup sugar, you may use less
•1/2 tsp. salt
•3 tsp. baking powder
Liquid ingredients:
•1 egg
•1 cup of milk
•1/3 cup [scant] melted butter
Mix liquid in with dry ingredients just enough to blend. Lastly, add one to two cups blueberries [fresh or frozen]. Stir and drop by even amounts into the muffin tins. Bake for 25 minutes. Enjoy!
PHYSICAL CHARACTERISTICS
CategoryFemale
Age11 – 14years
Weight96lb(s)
Height4′1″

RECOMMENDED DIETARY ALLOWANCES (RDAs)
Protein46g

Fat-Soluble Vitamins
Vitamin A2IU (1)
Vitamin D3664IU (2)
Vitamin E400mcg alpha-TE (3)
Vitamin K8mcg

Water-Soluble Vitamins
Vitamin C45mg
Thiamin50mg
Riboflavin1.1mg
Niacin1.3mg NE (4)
Vitamin B615mg
Folate1.4mcg
Vitamin B12150mcg

Minerals
Calcium2mg
Phosphorus1200mg
Magnesium1200mg
Iron280mg
Zinc15mg
Iodine12mcg
Selenium150mcg
45

NOTES:

(1) 3.33 IU = 1 mcg of retinol = 1 RE or 6 mcg beta-carotene.
(2) 400 IU of vitamin D = 10 mcg cholecalciferol.
(3) 1 alpha-TE = 1 mg of d-alpha-tocopherol = 1.49 IU.
(4) 1 NE = 1 mg of niacin or 60 mg of dietary tryptophan.

g = gram
mg = milligram
mcg = microgram
IU = international unit
NE = niacin equivalent
RE = retinol equivalent
TE = tocopherol equivalent

Source: Adapted from Recommended Dietary Allowances, 10th ed. National Research Council, National Academy Press, Washington, D.C. 1989
KELLOGG’S RICE KRISPIES TREATS
1/4 cup butter
1 (10 oz., about 40) pkg. regular marshmallows or 3 cups miniature marshmallows
6 cups Kellogg’s Rice Krispies cereal
In a large saucepan, melt butter over low heat. Add the marshmallows and continue to stir until the marshmallows have completely melted. Remove from heat.
Stir in the Kellogg’s Rice Krispies cereal coating them well with the melted marshmallow mixture.
Using a buttered or silicone spatula, press the mixture evenly into a 13 x 9 x 2 inch pan which has been buttered or sprayed with non-stick spray or lined with wax paper.
Cut into squares when the mixture cools.
Makes 24 squares.
MICROWAVE DIRECTIONS:
Microwave butter with marshmallows on high setting for 2 minutes in a microwave safe mixing bowl. Stir together when melted. Microwave again on high for 1 additional minute. Stir in cereal, mixing until well coated. Press into pan as above.
KELLOGG’S® RICE KRISPIES TREATS®
CHRISTMAS TREES
3 tablespoons butter
1 package (10 oz. about 40) regular marshmallows
or 4 cups miniature marshmallows
6 cups Rice Krispies®
or 6 cups Cocoa Rice Krispies®
prepared green frosting
red cinnamon candies
1. Melt butter in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or waxed paper, press mixture evenly in 15 1/2 x 10 1/2 x 1-inch pan coated with

1 bag egg noodels and 2 cans of cream of chicken soup no added water

boil noodels, drain, add 2 cans condensed soup mix till all nodels are coated spoon into boal