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RECIPES OF THE MONTH FROM BEYOND RICE CAKES
◊Chicken & Green Pepper Casserole 4 boneless skinless chicken breasts 4 green peppers diced 1 onion, chopped 2 (8 oz) cans gluten-free cream of mushroom soup 1 pkg gluten-free pasta 1 cup freshly grated parmesan cheese Salt, to taste Pepper, to taste 1) Rinse chicken and pat dry. 2) Preheat oven to 350 degrees. 3) Dice chicken into 1-inch cubes and sauté with onion and green peppers. Season with salt and pepper. 4) In large pot boil water. 5) Add pasta and cook until tender. 6) Drain and put back in pot. 7) Combine chicken mixture with pasta and stir in cream of mushroom soup. 8) Pour into large casserole dish. 9) Sprinkle freshly grated parmesan cheese on top. 10) Bake for 30 to 35 minutes. 11) Serve immediately. ◊Crustless Broccoli & Ham Quiche 3 large eggs 1 cup broccoli florets 1 cup ham, cubed 1 cup cream 1/2 cup Swiss cheese, shredded 1) Preheat oven to 375 degrees. 2) In small mixing bowl combine eggs and cream. 3) Slowly stir in all remaining ingredients. 4) Grease pie dish and pour mixture in. 5) Bake 25 minutes or until quiche is set. main dish served with a salad. ◊Chocolate Pudding Cake 1 1⁄4 cups sugar 1/2 cup white rice flour 1/2 cup soy flour 7 Tablespoon cocoa powder 2 teaspoon baking powder 1⁄4 teaspoon salt 1⁄2 cup milk 1/3 cup butter or margarine melted 1 1⁄2 teaspoon vanilla 1⁄2 cup light brown sugar packed 1 1/3 cup hot water 1) Preheat oven to 350 degrees. 2) In medium mixing bowl, combine sugar, flour, 3 Tablespoon cocoa, baking powder and salt. 3) Blend in milk, melted butter and vanilla. Beat until smooth. 4) Pour batter into square baking pan 8 x 8 x 2 inches. 5) In smaller bowl, combine remaining 1/2-cup sugar, brown sugar and remaining 4 Tablespoon cocoa. 6) Sprinkle mixture evenly over batter. Pour hot water over top. DO NOT STIR. 7) Bake 40 minutes. Let stand 15 minutes before serving. 8) Spoon into dessert dishes. Garnish with vanilla ice cream. ◊Butterscotch Blondees 2 teaspoon butter or margarine 3 cups butterscotch chips 1 cup peanut butter 3 cups Health Valley Corn Crunch-Ems 1) In medium-sized saucepan, melt butter or margarine, butterscotch chips and peanut butter. 2) Remove from heat and stir in Corn Crunch-Ems. 3) Form into 2-inch balls and line on wax paper. 4) Chill before serving. **TO PURCHASE BEYOND RICE CAKES CLICK HERE. |
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