Galactosemia Food Information Cooperative
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A big thanks to GANES, to all those who
sent in recipes, and to Maureen Bell for typing them out for us!
Breakfast Foods
Amish Baked Oatmeal--- Jacqui and Mark Wilson
11/2 cups quick cooking oats
½ cup sugar
½ rice milk
¼ cup milk-free margarine, melted
1 egg
1tsp baking powder
¾ tsp salt
1 tsp vanilla extract
warm rice milk
fresh fruit and / or brown sugar, optional
Combine first eight ingredients; mix well. Spread evenly in a greased 13 in.x 9 in. x 2 in. pan. Bake at 350 for 25-30 minutes or until edges are golden brown. Immediately spoon into bowls; add warm rice milk. Top with fruit and / or brown sugar if desired. Makes 6 servings.
Breakfast Casserole
Oblong Pyrex dish
1 lbs pork sausage
1 can refrigerator biscuits
6 eggs beaten
2 Tbs. flour
1 cup unsweetened soymilk
Cook sausage remove from pan
Heat fat add flour stir
Add soymilk to make gravy
Quarter sausage & biscuits and layer in Pyrex. Pour over eggs drizzle in gravy cook 425 for 15 minutes.
Salads
Broccoli Salad--- McVicar family
2 Bunches broccoli (cut off stems)
Cut small
½ cup golden raisins
½ cup almonds
½ cup sunflower seeds
¼ minced Vidalia onion
12 pieces of cooked bacon
(Crunch/cut into bacon bits)
Sauce
½ cup mayonnaise
½ cup sugar
2 Tbsp cider vinegar
Mix up everything except sauce and bacon. Dress with sauce and bacon 30 minutes before serving
Mies’ Galactosemia Friendly Chinese Noodle Salad
Libby Fleming Chiang, mom to
Mies
½ cup peanut butter, melted
2 T. rice vinegar
1 T. sugar
3 T. water
Salt to taste
Hot sauce to taste (Chinese varieties work best but any kink is ok. Check ingredients)
Molasses can be added for color
1 package rice noodles
1 cucumber julienne sliced (or cabbage or bean sprouts)
4 chicken breasts cooked and sliced or whatever leftover chicken or pork you have
Crushed peanuts or cashews
Combine sauce ingredients in a large bowl. Cook rice noodles according to package directions and run cold water over them to cool them. Drain well and place in a bowl. Add vegetables and meat and toss well. Sprinkle crushed nuts on top before serving. Keep chilled.
Entrees
¾ cup flour
¼ cup cornmeal
1 tsp dry mustard
1 egg, beaten
1 lb all beef hot dogs
2 tsp baking powder
1 T sugar
2 T minced onion
½ cup silk or other non-dairy soymilk
(If it is sweetened omit the sugar in the recipe)
Combine flour, cornmeal, sugar, mustard and onion. Combine egg and milk; mix into dry ingredients. Dip dogs into dough, covering completely. Fry in hot deep fat until golden brown.
Meat and Rice--- Gavaranovic
family
1lb hamburger meat
1 envelope Lipton Beefy Onion Soup Mix
1 envelope brown gravy mix
Water
Hot cooked rice
Brown hamburger meat. Season with salt, pepper, onion powder, and garlic powder. Drain. Add soup mix, brown gravy mix, and 2 cups of water. Mix well. Cover and simmer on low heat for about 20 minutes. Stir occasionally. Serve hot over hot cooked rice. Serves 3-4
Country Style Chicken---Mitchell
Family
2 cloves of garlic (minced)
2 tsp dried rosemary
2 Tbsp parsley
1 tsp salt
¼ tsp pepper
¼ cup olive oil
1 10 oz package of fresh mushrooms
4 large potatoes (1 inch cubes)
1 bag of baby carrots (or 4 large cut up)
1 medium onion (quartered)
1 whole cut-up chicken or 8 chicken breasts
2/3 cup chicken broth or white wine
Preheat oven to 400F
Spray roaster with non-stick spray.
Combine oil, herbs, salt and pepper in a small bowl.
In a large bowl combine mushrooms, onion, carrots & potatoes with 2 Tbsp of the oil & herb mixture. Spoon into bottom of roaster.
Place chicken in large bowl and toss with remaining oil mixture. Place chicken in roaster onto top of vegetables.
Bake uncovered in oven for 45 minutes. Then add chicken broth, cover and bake for 15 minutes longer or until done (internal temperature of chicken should be at least 170F).
Crispy Chicken---Maureen Bell
This recipe comes from my sister-in-law, Laura DiBiagio, who made this for my bridal shower. The whole menu that day was dairy-free. Everyone had what I ate and they didn’t even know it was dairy-free!
Crispy Chicken
Combine:
2 tbsp. lemon juice
1 tsp. Celery salt
½ tsp. Garlic salt
½ pint of dairy-free sour cream (tofutti works best)
2 tsp. Worcestershire sauce
1 tsp. Paprika
½ tsp. Salt
Dash pepper
Dip boneless, skinless chicken into mixture and then roll in herbal stuffing. Place on a cookie sheet. Pour melted margarine over chicken. Bake @ 350 for 45 minutes.
Sweets
Dairy- Free Cheesecake--- Ray
Mansfield
1 bar of firm Tofu
1 packet Lemon Jell-O
1 Graham-Cracker crust
1 Packet Knox gelatin
½ cup confectioner’s sugar
¼ can Rich’s Whipped Topping (or a dairy-free topping)
1 box Danish dessert (or Junket Pudding)
2 cups strawberries or raspberries
Graham-Cracker crust
Melt 6 Tbsp margarine add ¼ cup confectioner sugar, and 1 stack of Graham-Cracker crumbs. Spread out in pie plate, and cook for 10 minutes at 235 F
While the crust sits, drain the tofu. Start setting the 2 types of gelatin in 2 separate bowls. Chop the berries. Make the Danish dessert with the favorite type of berry. Using a mixer, mix in tofu, and fold in scoops of semi-settled Jell-O. Pour the mix into the Graham-Cracker crust, and let it set for 2 hours in the fridge.
Banana Bread---The Cozzo Family
¾ cup of sugar
1 1/2 cups banana (approx. 3 large)
¾ cup vegetable oil
2eggs
2 cups flour
1 tsp baking soda
2 tsp vanilla
½ tsp baking powder
½ tsp salt
Heat oven to 325 F Grease a 9”x5”x3” loaf pan. Mix sugar, bananas, oil and eggs in a large bowl. Stir in remaining ingredients. Pour into pan. Bake until wooden toothpick inserted in center comes out clean 60 – 70 minutes. Let cool 10 minutes, and remove from pan. Let cool completely before slicing.
Chocolate Chip Pumpkin
Bread---Beth Humes
3 cups granulated sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
4 eggs
3 1/2 cups flour
1 Tbsp ground cinnamon
1 Tbsp ground nutmeg
2 tsp baking soda
1 tsp salt
1 cup semisweet parve chocolate chips
½ cup chopped walnuts (optional)
Makes 3 loaf pans
Preheat oven to 350 F grease and flour loaf pans.
In large bowl, combine sugar, pumpkin, oil, water and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Mix well. Add chocolate chips and fold in nuts. Fill pans ½ to ¾ full. Bake 1 hour or until an inserted knife comes out clean. Cool on wire racks.
Strawberry Cinnamon
Muffins---Susan and Holly
Muffins freeze well
1 ½ C all purpose flour
½ C sugar
2 ½ tsp baking powder
1 tsp. ground cinnamon
¼ tsp. salt
2/3 C. sour supreme by tofutti
¼ C. dairy-free margarine
3 Tbsp. Rice dream
1 large egg slightly beaten
¼ C. strawberry jam
1 Tbsp. Sugar
½ tsp ground cinnamon
Cooking spray
Preheat oven to 375 F
Lightly spoon flour into measuring cups and level with a knife. Combine flour and the next four ingredients in a large bowl, stir well with a whisk. Make a well in center of flour mixture. Combine sour supreme, margarine, rice dream and egg in a bowl stirring well with a whisk. Add sour supreme mixture to flour mixture, stirring just until moist.
Lightly coat muffin pan with cooking spray. Spoon one tablespoon batter into each cup. Top each cup with one teaspoon jam. Top evenly with remaining batter. Combine ½ tsp. cinnamon and 1 tbsp sugar sprinkle over batter. Bake at 375 F for 15 minutes. Cool in pan on a wire rack for 15 minutes. Remove from pan: place on wire rack.
Blueberry Muffins---Ann
Gargamelli (Mia)
Makes 12---400 F
13/4 C. All- purpose flour
1/3 C. Sugar
2 ½ tsp. baking powder
½ tsp. Salt
1 C. Fresh or unthawed frozen Blueberries*
¾ C. Non-Dairy creamer (Rich’s) & water (1/2 &1/2)
1 egg
1/3 C. melted margarine
*Substitute; 1 C. Non-Dairy Choc. Chips
In a large bowl, combine flour, sugar, baking powder and salt. Stir in blueberries (or choc. chips)
Add creamer, egg and butter. Mix just until dry ingredients are moist. The batter will be lumpy. Do not over beat.
Spoon batter into twelve 2 ½” muffin tins or greased muffin cups.
Bake at 400 F for 18-20 minutes or until tops spring back when touched.
Sugared Doughnut Holes
From Taste of Home Magazine
Pontecorvo Family
11/2 C. all purpose flour
1/3 C. sugar
2 Tsp. baking powder
½ Tsp. salt
½ Tsp. ground nutmeg
1 egg
2 Tbs. margarine melted
½ C. Rice Dream or soymilk
Oil for frying/ confectioner’s sugar
In a bowl, combine flour, sugar, baking powder, salt and nutmeg. In a small bowl, combine egg, milk and margarine. Add to dry ingredients. Mix to form dough. In an electric skillet or deep-fat fryer, heat oil to 375F. Drop dough by heaping teaspoonful into oil. (No more than 6 at a time) Fry until browned, turning once. Drain on paper towel. Roll or dust with confectioners’ sugar. Yield about 3 dozen.
Snicker doodles---
1 cup shortening
11/2 C. sugar
2 eggs
2 3/4 C. sifted flour
2 tsp baking powder
½ tsp salt
Mix shortening sugar and eggs. Sift dry ingredients together, add to creamed mixture and mix thoroughly. Chill dough 1 hour. Roll into balls and roll in mixture of 2 T. sugar and 2 tsp. cinnamon (more or less) Bake at 400F on ungreased sheet 8-10 min.
Lemon Blueberry Muffins---Tryon
Family
Kids love them as well as adults
2 C. Flour
½ C. sugar
1 tsp. baking powder
½ tsp salt
1/8 tsp ground nutmeg
11/2 C. margarine
11/4 C. rice milk plus 1 Tbs. vinegar (mix ahead & let sit a few minutes)
1 egg
1 Tbs. lemon rind
1 C. blueberries
1 Tbs. lemon juice
½ C. powdered sugar
Preheat oven to 400F Makes 1 dozen muffins
Combine flour, sugar, baking soda, baking powder, salt and nutmeg in medium bowl. Cut in margarine to resemble coarse meal. Combine rice milk mixture, egg, rind and stir well. Add to flour mixture stir until moist. Gently fold in blueberries. Spoon batter into lightly sprayed muffin tins. Bake at 400F for about 20 minutes. When cool mix together Lemon juice and confectioners sugar. Drizzle glaze over muffins.
1 C. sugar
1 C. flour
½ C. margarine
2 eggs
1 C. chocolate chips
1 tsp. vanilla
Mix all together and pour in a 9”pie shell. Bake at 350F for 40 minutes.
9” pie shell (just the bottom crust)
1/3 C. & 1 Tbs. of Crisco
1 C. flour
½ tsp. salt
Mix together and add water to dough consistency. Roll out and place in pie pan.
German Chocolate Cake---Tryon
Family
3 cups flour
2/3 cups unsweetened cocoa
2 tsp baking
soda
2 cups
sugar
1 tsp salt
2 cups cold water
1/2 cup + 2 Tbsp oil
1 Tbsp vanilla
2 Tbsp white vinegar
Mix dry ingredients in large bowl. Mix wet ingredients in small bowl & whisk together. Add to dry ingredients and mix well. Pour into greased pan. Bake @ 350F for about 30 – 35 minutes.
Butter cream Frosting
½ C.shortening
½ C. dairy-free margarine
1 tsp. vanilla
4 C. confectioners’ sugar
2-4 Tbsp water
Cream shortening & margarine until fluffy. Add vanilla. Gradually add in sugar and water. Beat with mixer until fluffy.
Carrot Cake---Maureen Dawson
11/2 C. vegetable oil
11/2 C. sugar
3 eggs, well beaten
1 cup crushed pineapple
2 C. grated carrots
3 tsp. vanilla
2 C. flour, sifted
2 tsp. baking soda
2 tsp cinnamon
1 tsp salt
2 C. flaked coconut
1 cup chopped walnuts
Combine oil, sugar, eggs, pineapple (with juice) carrots and vanilla. Sift together dry ingredients: combine mixtures. Add coconut and nuts. Mix batter well and pour into a 9 x 13 inch greased and floured pan. Bake at 350F 40 – 45 minutes.
Carrot Cake topping
¼ C. dairy-free margarine
11/2 C. confectioners’ sugar
1 teaspoon vanilla
1 tablespoon milk substitute
Blend margarine, sugar and vanilla. Add milk substitute a little at a time to get the proper consistency. Spread on top of cooked carrot cake.