Broccoli Salad

1 bunch fresh broccoli 1 bunch green onions
1 c. pecan pieces 10 slices bacon, fried and crumbled
1 c. mayo
1/3 c. sugar
2 tbsp. vinegar

Chop bunch of fresh broccoli into bite-size pieces. Chop green onions. Toss together in bowl broccoli, onions, and pecans. In separate mixing bowl, combine together mayo, sugar, and vinegar. Coat and mix together well the mayo mixture with broccoli mixture. Fry 10 slices of bacon crisp and then crumble into pieces. toss bacon pieces into salad place in refrigator.

Easy Sugar cookies

1 

box Gluten Free yellow cake mix

1/2

cup butter, softened

1

teaspoon vanilla

1

egg

Colored sugar

Colored icing

Heat oven to 350°F. In large bowl, stir all ingredients except colored sugar and colored icing with spoon until dough forms.

Shape dough by teaspoonfuls into balls. On ungreased cookie sheets, place balls 2 inches apart. Flatten with bottom of glass dipped in colored sugar.

Bake 9 to 11 minutes or until set. Cool 2 minutes; carefully remove from cookie sheets to cooling racks.

Pork Tenderloin with Raspberry Sauce

Pork Tenderloin

1 lb. pork tenderloin trimmed & cut into 8 crosswise pieces

1/8 tsp. cayenne pepper
2 tbsp. butter

      Raspberry Sauce

6 tbsp. red raspberry preserves
2 tbsp. red wine vinegar
1 tbsp. catsup
1/2 tsp. prepared horseradish
1/2 tsp. gluten free soy sauce
1 clove garlic, minced
Fresh raspberries for garnish, optional

Press each tenderloin slice to 1 inch thickness; lightly sprinkle both sides of each slice with cayenne pepper. Heat butter in large heavy skillet over a medium-high heat. Add tenderloin slices; cook 3-4 minutes on each side. Meanwhile, combine all sauce ingredients in small saucepan; simmer over low heat about 3 minutes, stirring occasionally. Keep warm. Place cooked tenderloin slices on warm serving plate; spoon  sauce on pork.Yield 4 servings

Raspberry Vinaigrette

1 pkg. (10 oz.) frozen unsweetened raspberries, thawed
1/4 c. raspberry vinegar
1/3 c. sugar
3/4 c. vegetable oil

Puree raspberries in food processer or use back of wooden spoon mashing raspberries against bowl. Blend vinegar and sugar until smooth., slowly add oil, then add  raspberry puree (about 3/4 c.) Mix well. Refrigerate until ready to serve. Shake well before stirring.

Nutty Crust

• 1 ounce salted dry-roasted macadamia nuts (about 1/4 cup)
• 3 tablespoons granulated sugar
• 1/4 cup Gluten Free all-purpose flour
• 1 tablespoon unsalted butter, melted

1. Use a cooking spray to coat dish
2. Make the crust: Pulse macadamia nuts and granulated sugar in a food processor until finely ground. In a bowl, combine nuts, flour, and butter with a fork until mixture resembles coarse meal. Spoon a generous tablespoon of the mixture into each mold, and press into bottom. Bake until golden brown, about 12 minutes. Let cool.

Drunken Veal

2 c. all purpose gluten free flour
Salt and freshly ground pepper
4 lg. center cut veal shanks (about 4 lbs. total)
1/4 c. olive oil
3 green onions, white part only, finely chopped
1 lg. onion, finely chopped
1 lg. carrot, finely chopped
1 bunch Italian parsley, stems and leaves separated
1 tbsp fresh basil
1 tsp. dried oregano, crumbled
2 c. chicken stock
1 c. dry red wine
20 large garlic cloves, peeled
1/4 c. (1/2 stick) unsalted butter, room temperature, cut into tablespoons

Season gf flour generously with salt and pepper. Pat veal dry. Dredge in flour, shaking off excess. Heat oil in heavy 4 to 5 quart pot over high heat. Add veal in batches and brown well on all sides, about 15 minutes. Remove veal. Stir green onions, onion, carrots, parsley stems, basil, oregano into same pot. Cover and cook over medium low heat until tender and golden brown, stirring occasionally, about 20 minutes. Add stock and wine and bring to boil. Reduce heat, cover partially and simmer 40 minutes, stirring occasionally to prevent sticking.
Preheat oven to 350 degrees. Strain vegetable mixture, pressing on solids to extract as much liquid as possible. Return liquid to pot. Add veal and garlic and bring to simmer. Cover and transfer to oven. Bake until veal is tender, turning occasionally, 1 1/2 to 2 hours.
Transfer veal to platter; keep warm. 

Sweet Potato Fries

2 medium sweet potatoes, scrubbed, dried
1 tbsp. olive oil
1/4 tsp salt
1/2 tsp paprika

Preheat oven to 425°F. Slice potatoes lengthwise. Toss potatoes with oil, salt, and paprika. Spray a cooking sheet with cooking spray. Spread potatoes on cooking sheet.
Bake 15 minutes. Turn slices over, bake another 10 minutes