Bowl 1
Beat 3 eggs
1 cup cold water
1 pkg. onion soup mix
1 cup bread crumbs
1 Tbsp. parsley
1 tsp italian seasoning
3/4 tsp garlic powder
Bowl 2
Dissolve 2 tsp sovex in
2 cups boiling water &
1/3 cup oil
Mix bowl 1 & 2. Beat in 1 cup gluten flour. Bake in a lightly greased
2 qt. covered casserole with lid on 350 degress for 45 min.
Remove lid and bake 15 min. more.
A big thank you to my friend Peggy for this recipe.
3 1/2 pounds baking potatoes (about 7 large), peeled and sliced 1/8 in. thick
4 ounces Cheddar chesse, shredded (1 cup)
1/2 cup sliced scallions
1 tsp salt
1/2 tsp black pepper
2 tbsp all-purpose flour
3 cups milk
Heat the oven to 350 degrees. Grease a shallow 3-quart baking dish. Layer half
the potatoes over the bottom of the prepared dish. Sprinkle with half
the cheese, half the scallions, and half the salt and pepper. Cover
with the remaining potatoes. Put the flour into a small bowl. Whisk
in milk until blended. Pour the mixture evenly over the potatoes.
Sprinkle with the remaining cheese, scallions, salt, and pepper.
Bake uncovered for 1 hour to 1 hour and 10 minutes, or until the
potatoes are very tender and the top is lightly browned.
2-10 oz. packages Chopped Frozen Broccoli, cooked according to package
1-10.5 oz. can of Cream of Celery soup
1 medium onion, chopped
2 eggs, well beaten
1/2 cup shredded Cheddar cheese
1 cup of Mayo
Mix all ingredients together and pour into a 2 quart casserole dish.
Bake uncovered at 350 degrees for 45 min.
2 ounces (2 squares) unsweetened chocolate
8 tbsp (1 stick or 1/2 cup) butter
2 eggs, well beaten
1 tsp vanilla extract
1 1/4 cups sugar
1 cup flour
1/4 tsp salt
1 cup chopped nuts (optional)
Preheat the oven to 350 degrees. Butter an 8-inch square pan, line the bottom
with waxed paper cut to fit, then butter the paper. Melt the chocolate and
butter together in a small, sturdy pan over low heat; stir it often and watch
carefully to see that it doesn't scorch. When melted, set aside to cool.
Beat the eggs, vanilla, and sugar together until well blended. Add the
cooled chocolate mixture. Add the flour and salt, and mix well, then stir
in the nuts. The batter will be very stiff, about the consistency of cake
frosting. Spread it evenly in the prepared pan. Bake at 20 to 25 minutes, or
until a toothpick inserted in the center comes out clean. Remove from the oven
and let rest in pan for about 5 minutes, then turn out onto a rack, and peel
off the paper. When completely cool, cut into 2-inch squares.
