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	<title>gfe--gluten free easily &#187; Progressive Dinner</title>
	<atom:link href="http://glutenfreeeasily.com/category/progressive-dinner/feed/" rel="self" type="application/rss+xml" />
	<link>http://glutenfreeeasily.com</link>
	<description>Living gluten free easily by eating real food and a few gf processed foods</description>
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		<title>Adoption: Ellen of Gluten-Free Diva with Roasted Potato Slices and Smoky Aioli Dip &amp; Balsamic Fudge Drops</title>
		<link>http://glutenfreeeasily.com/gluten-free-diva-roasted-potato-slices-smoky-aioli-dip-balsamic-fudge-drops/</link>
		<comments>http://glutenfreeeasily.com/gluten-free-diva-roasted-potato-slices-smoky-aioli-dip-balsamic-fudge-drops/#comments</comments>
		<pubDate>Tue, 10 May 2011 23:50:55 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[Adopt Gluten-Free Blogger]]></category>
		<category><![CDATA[appetizer]]></category>
		<category><![CDATA[cookies]]></category>
		<category><![CDATA[dessert]]></category>
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		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[potato]]></category>
		<category><![CDATA[Progressive Dinner]]></category>
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		<category><![CDATA[gluten-free wednesdays]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=9585</guid>
		<description><![CDATA[This post is linked to Gluten-Free Wednesdays. Did you just moan a little bit when you read Roasted Potato Slices with Smoky Aioli Dip in the title, or when you saw the photo above? Oh, that was me? Sorry &#8230; where on Earth are my manners? I have a good excuse though. The name of this recipe sounds [...]]]></description>
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		<slash:comments>35</slash:comments>
		</item>
		<item>
		<title>Surprise! Vinegar Pie … Oh, My!</title>
		<link>http://glutenfreeeasily.com/vinegar-pie/</link>
		<comments>http://glutenfreeeasily.com/vinegar-pie/#comments</comments>
		<pubDate>Fri, 26 Mar 2010 17:06:03 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[crustless]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[discussion]]></category>
		<category><![CDATA[easy]]></category>
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		<category><![CDATA[ice cream]]></category>
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		<category><![CDATA[Easter]]></category>
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		<category><![CDATA[progressive dinner party]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=4332</guid>
		<description><![CDATA[Vinegar Pie

1 ½ cups granulated sugar
8 tbsp butter, melted and slightly cooled (dairy-free butter should work)
3 large or extra large eggs
¼ cup plus 2 tbsp flour (I used my gluten-free flour mix*)
2 tbsp apple cider vinegar
1 tbsp vanilla extract

*I can’t tolerate many of the healthier, gluten-free flours; e.g., sorghum, buckwheat. Therefore, my gluten-free flour mix is 3 parts Asian white rice flour and 2 parts cornstarch. I gently mix three one-lb bags of the Asian white rice flour and two one-lb boxes of cornstarch in a very large bowl and then store the mix in several airtight containers (like large glass jars). No refrigeration is needed. But feel free to use whichever flour mix you use most often for baking. If you’re not gluten free, you may use all-purpose flour.

Preheat oven to to 300 degrees Fahrenheit. Grease 9-inch pie plate well.

Melt butter. Set aside to cool slightly. While butter is cooling, add other ingredients to mixing bowl. Add butter.

Using electric mixer, beat on high for one minute or until well blended and smooth. (It will look a lot like yellow cake batter.) Pour into greased pie plate.

Bake at 300 degrees for about 50 minutes until top forms a golden crust (center should still be slightly liquid). Cool completely before cutting and serve at room temperature (or cold per preference).

Adapted from The Free Lance-Star

Shirley’s Notes: Using extra large eggs will yield a slightly higher pie that is a little less tart. Ensure that you grease pie plate well (sometimes a failing of mine). Allow pie to cool as directed before cutting. Otherwise, pieces will fall apart a little (or a lot). If your pieces do fall apart a bit, that's easily camouflaged with whipped cream or ice cream for topping. ;-)]]></description>
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		<slash:comments>16</slash:comments>
		</item>
		<item>
		<title>Classic Corn Pudding</title>
		<link>http://glutenfreeeasily.com/corn-pudding/</link>
		<comments>http://glutenfreeeasily.com/corn-pudding/#comments</comments>
		<pubDate>Thu, 25 Mar 2010 14:26:36 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Progressive Dinner]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[side dish]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[progressive dinner party]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=4306</guid>
		<description><![CDATA[Classic Corn Pudding

one 15 ½-ounce can of white shoe peg corn (or very sweet yellow corn), drained, or equivalent amount of frozen or fresh corn, perhaps cooked at least partially and drained
2 eggs
½ cup milk (dairy or non-dairy)
1 teaspoon of vanilla extract
1/3 cup granulated sugar
2 tbsp flour (I used my regular gluten-free flour mix**)
1 tbsp butter (dairy or non-dairy)

Preheat oven to 400 degrees Fahrenheit.

Beat eggs with milk. Add sugar, flour, and vanilla; mix well. (Use a whisk if necessary to break up any lumps of flour that form.)

Stir in corn.

Pour all into greased baking dish.

Top with butter pieces.

Bake for 10 minutes. Stir. (Note that outer edges will already be firming up, so just stir the melted butter into most of the pudding; do not disturb edges.)

Bake about 20 - 25 minutes longer or until browned on top and the dish is pudding consistency and set.

Adapted from Oakland Church cookbook]]></description>
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		<slash:comments>25</slash:comments>
		</item>
		<item>
		<title>“Bran” New Muffins (Gluten Free, Dairy Free, Refined Sugar Free)</title>
		<link>http://glutenfreeeasily.com/bran-new-muffins/</link>
		<comments>http://glutenfreeeasily.com/bran-new-muffins/#comments</comments>
		<pubDate>Wed, 24 Mar 2010 16:40:59 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[breakfast]]></category>
		<category><![CDATA[dairy free]]></category>
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		<category><![CDATA[diagnosis]]></category>
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		<category><![CDATA[Foodie Friday]]></category>
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		<category><![CDATA[GAHIGF]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[Progressive Dinner]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sugar free]]></category>
		<category><![CDATA[symptoms]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[bananas]]></category>
		<category><![CDATA[bread]]></category>
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		<category><![CDATA[go ahead honey]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=4273</guid>
		<description><![CDATA[“Bran” New Muffins (Gluten Free, Dairy Free, Refined Sugar Free)

1 cup of millet flour (or buckwheat flour)
½ cup yellow cornmeal
2 ½ tsp baking powder
1 tsp pumpkin pie spice
½ tsp salt
1/3 cup honey (or agave nectar,  or granulated sugar if you prefer)
2 eggs, beaten
¾ cup pumpkin puree
¾ cup mashed ripe bananas
¼ cup coconut oil (liquefied; or other oil or melted butter)

Preheat oven to 400 degrees Fahrenheit. Grease or line 12 muffin cups with liners.

Mix together millet flour, cornmeal, baking powder, salt, and pumpkin pie spice.

Add eggs.  Stir in coconut oil. Stir in pumpkin and banana. Stir until ingredients are incorporated, but don’t over stir. Batter may be somewhat thick. 

Fill muffin tins about ¾ full. Bake 15 – 20 minutes until done.

Yield: 12 muffins

Recipe from Shirley Braden

Shirley’s Notes: If you don’t have bananas (never a problem for me! You can read my history on baking bananas here. ??) or pumpkin on hand, you can substitute 1 ½ cups of milk, dairy or non-dairy. If you have one or the other, but not both, feel free to use what you have for the total amount of 1 ½ cups. The flavor will be slightly different with all these methods, perhaps offering less of that “bran” taste, but they will still taste good!]]></description>
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		<slash:comments>49</slash:comments>
		</item>
		<item>
		<title>Mom’s Deviled Eggs</title>
		<link>http://glutenfreeeasily.com/deviled-eggs/</link>
		<comments>http://glutenfreeeasily.com/deviled-eggs/#comments</comments>
		<pubDate>Mon, 22 Mar 2010 11:47:55 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[appetizer]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Progressive Dinner]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[side dish]]></category>
		<category><![CDATA[Slightly Indulgent]]></category>
		<category><![CDATA[GFE]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=4233</guid>
		<description><![CDATA[Mom’s Deviled Eggs

6 hard-boiled eggs
2–3 tablespoons of mayonnaise (to taste)
½ teaspoon prepared mustard (I used Dijon)
½ teaspoon pickle juice (I used juice from sweet relish)
dash salt
dash ground black pepper
dash celery salt (optional)
paprika (for sprinkling on filled eggs)

Boil eggs. Run cold water over eggs to cool them enough to be able to remove shells.

Slice eggs in half. While eggs are still plenty warm, remove yolks and place in a bowl.

Add 2 tablespoons of mayonnaise, mustard, pickle juice, salt, pepper, and celery salt (if used). Mash all with fork (or other utensil). Mix well. If additional creaminess is needed, add additional mayonnaise. Add more of the other ingredients to taste, if desired. 

Using a butter knife, fill eggs. Do not place on your serving dish at this time. (Just use a regular plate.) Sprinkle with paprika. 

Move eggs to serving dish.

Shirley’s Notes: I used the Chef’s (Gluten-Free Girl and the Chef) method for cooking hard-boiled eggs. It was still a little difficult to remove the shells, but I’ve read that fresh eggs make that much harder, and my eggs were pretty fresh. Don't obsess over your eggs looking perfect. I've never heard a guest utter, "Oh, my gosh, what an ugly egg!" I've only received compliments. But, any eggs that don't meet your standards, you can use as test eggs and taste yourself or move them to the side and let your family members eat before other guests arrive. (They will no doubt be begging for an egg at that point. At least, it's that way in my house.) Some folks like to place their egg filling in a pastry bag and really do up the presentation, but personally I don't like the mixture that's required to get a consistency thin enough for that method. I like the thick filling in this simple method.  ]]></description>
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		<slash:comments>46</slash:comments>
		</item>
		<item>
		<title>Southern Fried Oysters—GFPDP for Oscars</title>
		<link>http://glutenfreeeasily.com/fried-oysters-progressive-dinner-party/</link>
		<comments>http://glutenfreeeasily.com/fried-oysters-progressive-dinner-party/#comments</comments>
		<pubDate>Wed, 24 Feb 2010 18:54:58 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[appetizer]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[dairy free]]></category>
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		<category><![CDATA[entree]]></category>
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		<category><![CDATA[oysters]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=4008</guid>
		<description><![CDATA[Southern Fried Oysters---Gluten Free, Dairy Free (if you wish)

1 cup cornmeal
1 cup gluten-free flour*
2 tsp baking powder
1 tsp salt 
½ to 1 tsp red pepper, Old Bay, chili powder, etc. (optional and to taste, I didn’t use)
2 eggs
2 tbsp milk (dairy or non-dairy)
1 pint raw, shucked oysters 
cooking oil (your preference, I used grapeseed oil about 1/2 inch or so deep in pan)

Mix cornmeal, gluten-free flour mix, baking powder, and salt. Leave mix in bowl for the oyster dredging method or pour into a paper/Ziploc bag for the shake method.

Beat eggs and mix with milk in small bowl.

Dip oysters, one at a time, in egg/milk mixture.

Dredge oysters (again, one at a time) through cornmeal mix until thoroughly coated. (Or, add one at a time to bag and shake until adequately coated.)

Place breaded oysters on plate until you are ready to fry them.

Fry oysters in skillet in oil at medium-high temperature (about 375 degrees if you are using an electric skillet). Cook until golden brown on each side. At this high temperature, you won’t have to fry very long. Drain. Enjoy!

*I can’t tolerate many of the healthier, gluten-free flours; e.g., sorghum, buckwheat. Therefore, my gluten-free flour mix is 3 parts Asian white rice flour (which is very finely ground) and 2 parts cornstarch. I gently mix three one-lb bags of the Asian white rice flour and two one-lb boxes of cornstarch in a very large bowl and then store the mix in several airtight containers. It’s a very economical mix that works well in most recipes. No refrigeration is needed.

Adapted from Southern Living

Shirley’s Notes: If you are frying a lot of oysters at once, you will need much more oil, of course, maybe an inch or more deep. As you can see, I just made my “cheat” cole slaw (cole slaw veggies mixed with poppyseed dressing) to go along with Mr. GFE’s oysters. He was quite pleased with that combination.]]></description>
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		<slash:comments>31</slash:comments>
		</item>
		<item>
		<title>Veronica&#8217;s Pumpkin Soup&#8211;Gluten-Free Progressive Oscar Dinner Party</title>
		<link>http://glutenfreeeasily.com/pumpkin-soup/</link>
		<comments>http://glutenfreeeasily.com/pumpkin-soup/#comments</comments>
		<pubDate>Mon, 22 Feb 2010 05:53:58 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[dairy free]]></category>
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		<category><![CDATA[holiday]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=3970</guid>
		<description><![CDATA[Veronica’s Pumpkin Soup
 
1 onion, chopped fine
2 tablespoons butter (dairy or non-dairy)
1 large can (29 ounces) of pumpkin (or equal amount of fresh pumpkin puree)
4 cups chicken broth
1 teaspoon ground ginger
1 teaspoon ground cinnamon
2 tablespoons brown sugar
1 12-oz can evaporated skim milk, or about the same amount of regular skim milk, whole, or 2 percent milk (or non-dairy milk)
 
In a soup pot, sauté the onion in the butter until tender. Add the pumpkin, broth, ginger, cinnamon, and brown sugar. Simmer for about 20 minutes to blend flavors, then add the milk, heat through, and serve.
 
Veronica’s Notes: Because I normally use boxed broth, I don't add any salt. If you're using homemade broth, you may want to add salt to taste. Canned pumpkin may be denser and heavier than most home-prepared pumpkin, so you may want to adjust the amount of your liquids. If your pumpkin isn't pureed, you'll need to mash or puree it before adding it to the soup. This makes a thick soup with some texture as I serve it as an entree, not an appetizer. Those who want a lighter, smoother version may want to send it through the food processor and add a bit more milk at the end.

Shirley’s Notes: Because I’m usually the only one eating this pumpkin soup, I usually use a 16-ounce can of pumpkin (slightly more than half the original amount) or 2 cups of fresh pumpkin puree that I’ve frozen. I also halve all the other ingredients. Using fresh pumpkin will make for a soup that's a bit lighter in color and taste and slightly thinner as well because of the water content in fresh puree. If you’d like to serve a bread with this soup, either my gfe cornbread or popovers would be a great accompaniment. They both are simple and easy recipes that would complement this soup nicely.]]></description>
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		<slash:comments>53</slash:comments>
		</item>
		<item>
		<title>Another Gluten-Free Progressive Dinner Party Plus &#8230;</title>
		<link>http://glutenfreeeasily.com/gfdp-plus/</link>
		<comments>http://glutenfreeeasily.com/gfdp-plus/#comments</comments>
		<pubDate>Sat, 20 Feb 2010 03:13:41 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[dairy free]]></category>
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		<category><![CDATA[easy]]></category>
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		<category><![CDATA[ice cream]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=3933</guid>
		<description><![CDATA[Next week is the Gluten Free Progressive Oscar Dinner Party. Yes, all of us are creating a meal related to an Oscar-nominated movie&#8212;another brilliant idea from our fearless GFPDP leader, Diane (The W.H.O.L.E. Gang). Won’t it be fun to see what everyone makes? Not only are you guaranteed a variety of wonderful recipes in our monthly GFDP, [...]]]></description>
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		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Wassail Recipe and More</title>
		<link>http://glutenfreeeasily.com/wassail/</link>
		<comments>http://glutenfreeeasily.com/wassail/#comments</comments>
		<pubDate>Thu, 21 Jan 2010 12:50:51 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[beverage]]></category>
		<category><![CDATA[crockpot]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=3526</guid>
		<description><![CDATA[Our Gluten-Free Progressive Dinner Party (GFDP) happily continues on! Soon, folks will be coming through the door to see what I’m serving today. It’s a hot soothing wassail&#8212;recipe and photos courtesy of Stephanie O’Dea at A Year of Slow Cooking. Wassail is just right for this cold, damp day, that even has a promise of sleet and snow later. [...]]]></description>
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		<slash:comments>12</slash:comments>
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		<item>
		<title>Wassail and Make It Fast, Cook It Slow Cookbook</title>
		<link>http://glutenfreeeasily.com/wassail-cookbook-giveaway/</link>
		<comments>http://glutenfreeeasily.com/wassail-cookbook-giveaway/#comments</comments>
		<pubDate>Thu, 21 Jan 2010 12:15:39 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[beverage]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=3529</guid>
		<description><![CDATA[Wassail (Courtesy of Stephanie O'Dea)

2 quarts apple cider
1 cup pineapple juice
1/2 cup honey
3 sticks cinnamon
2 whole cloves
1 whole orange, cut in rings
brandy, optional

Use a 4 - 6 quart slow cooker/crockpot. This recipe makes 9 cups of juice.

Put all of the ingredients into the crockpot (not the brandy). Wash your orange well, and cut off each end. Slice the remaining orange into rings, and float the pieces on the top of the juice.

Cook on high for 2 hours, or on low for about 4. You want the juice completely hot, and the flavor of the cloves and the cinnamon to have permeated.

Ladle into mugs. If you are going to add the brandy, put a shot into each mug, then top with the hot cider.

If serving to guests, provide a ladle, and keep the crockpot lid off, and the pot turned to low. If on warm with the lid off, it won't stay quite hot enough.

Shared with permission from Stephanie O’Dea, A Year of Slow Cooking and Make It Fast, Cook It Slow

Shirley’s Notes: (Stephanie has used organic apple juice successfully. Our bees’ honey tastes just right if this recipe, but if you don’t eat honey, feel free to experiment with another sweetener. Last, I find I have to keep my slow cooker on High to keep the wassail hot enough. I do remove the top from time to time for periods of serving, but the High serving works best for me.)]]></description>
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