Barbecue Sauce (Gluten-Free)

This recipe comes to us from Oliver.
½ cup gluten-free margarine
2 cups onion, chopped
2 cups celery, chopped
¼ cup parsley, fresh, chopped
8 oz. mushrooms, chopped
11-13 cups dried out gluten-free bread cubes
1-2 tablespoons poultry seasoning
1-1 ½ teaspoons salt
1-2 teaspoons thyme
½ tsp black pepper
1-2 teaspoons sage, ground
3-4 cups chicken broth
2-4 cups chicken cooked, diced
2 eggs, beaten
1 teaspoons baking powder
Melt margarine in a skillet and sauté onion, celery parsley and mushrooms. Put gluten-free bread cubes in a large bowl. Add all the seasonings and toss well. Pour in broth to make mixture quite moist. Fold in diced chicken. Add eggs and toss together well. Add the baking powder and mix well. Place stuf...

This gluten-free lentil soup recipe makes 6 servings.
Ingredients:
1 onion, chopped ¼ cup olive oil 2 carrots, diced 2 stalks celery, chopped 2 cloves garlic, minced 1½   teaspoon dried oregano 1 bay leaf 1 ½  teaspoon dried basil 1 (14.5 ounce) can crushed tomatoes 1 ½  cups dry lentils 8 cups water (or Gluten-free chicken stock) 2 cup spinach, rinsed and thinly sliced 2 tablespoons balsalmic vinegar Salt to taste Ground black pepper to taste One inch snippet of Kombu* *Ask about “Kombu,” a seaweed, at your health food store. It comes in a sealed package. Snip off an inch with a pair of scissors, and  then put it in all of your bean dishes. It dissolves with no taste. It then helps you digest the meal without any gas problems!

Directions:
1. In a larg...

This excellent recipe comes to us from Jane B. This recipe is a hit at any party.
Meatballs:
4 lbs. lean ground beef
1 cup water
½ cup gluten-free soy sauce
Mix well with hands and form into 1 inch balls and put in baking pan with balls touching and crowded. Bake approximately 30-35 minutes at 350F, drain well.
Sauce:
Brown a finely diced onion in a little olive oil and add:
2 bottles of gluten-free bbq sauce
2 jars of apricot jam (it must be jam and should be in equal amount to bbq sauce - approximately 1 lb. 8 oz. measurements)
Heat together on stove top then transfer to a crockpot, add meatballs and cook all day on low heat.

Celiac.com 01/23/2014 - Wild salmon is one of the perpetual favorites at my dinner table. This recipe adds dash of Dijon mustard, pecans, parsley and Romano cheese to deliver this salmon dish that is sure to be a hit at your table.
Ingredients:
4 salmon fillets (4 ounce) ¼ cup butter, melted (not margarine!) 3 tablespoons Dijon or brown mustard 1 teaspoon dry white wine 1½ tablespoons honey ¼ cup crushed Rice Chex ¼ cup finely chopped pecans ¼ grated Romano or Parmesan cheese ¼ teaspoon paprika 4 teaspoons chopped Italian parsley salt and pepper to taste 1 lemon, for garnish Directions:
Heat oven to 400 degrees F (200 degrees C).
In a small bowl, mix butter, mustard, wine and honey. Set aside.
In another bowl, mix Rice Chex, chopped pecans, and parsley.
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