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KELOWNA CHAPTER CELIAC NEWS-Sept. 2013Serving the Shuswap, Okanagan and Kootenays

OUR NEXT CELIAC MEETING Sept 29 doors open at 12:00-noon]Lake Country [Winfield] Seniors Activity Centre,

Please bring your GF potluck dishes, with recipes &/or sources.All food brought for the luncheon MUST be GF!

We ask adults to each donate a ‘toonie’ [$2} to help defray the hall rental costs!Unless otherwise indicated all meetings are potluck luncheons.

Please bring your own dishes mugs and cutlery!

Mark your 2013 calendar for

UP COMING EVENTSNov 3 –1st Sunday [potluck] and *Dec 1st--1st Sunday-Xmas dinner-maybe?

+==============================================================NextPenticton Satellite Our meeting dates in 2013 are all on a Thursday, Nov 14. Contact InteriorHealth 250-770-3517 to make an appt. All meetings are at 1:30 pm in Rm. 138 of the Health

Unit at Gov’t & Carmi –==========================================================

Kelowna Celiac Chapter Executive-Sept. 2013

President Irene Thompson 250-832-7738 <rithomp@telus.net>Vice–President Jennie Johnson 250 707 3999 <jenniej1@telus.netTreasurer Ann Paterson 250-763-6105 ajpaterson@shaw.caSecretary/helpline Eleanore Beattie 250-763-5649 <lnorbt@shaw.caPublishing Editor/ Helpline Marie Ablett 250-763-7159 dougmarieablett1@shaw.caMembership Jennie Johnson 250 707 3999 jenniej1@telus.netHospitality Shae & Jason McCormick 250-717-1755 jandsmccormick@shaw.caSupplies; VacantWebmaster David Fowler david@kelownaceliac.org<Awareness- & Publicity Moyra Baxter 250-767-6153 <moyrabaxter@shaw.ca>Product Info-. Nora Eaves- 250-492-7199Helpline Vernon; Lorna Young; 250-541-0089; scottlorna@telusplanet.net

Susan Dawson; 250-558-5093- rsdawson@shaw.caPenticton Satellite- Barbara Hicks 250-493-8542 southokanagangf@yahoo.comDietitian Advisor; Mary Hicks 250-717-3639<mary.hicks@interiorhealth.ca>)Nutritionist-Choices-Nadene Shirtliff, 250-862-4864 <nshirtliff@shaw.ca>

====================================================================The Kelowna Chapter of the Canadian Celiac Association does not endorse any

products. Any reference or advertisement in any publication of this newsletter is not tobe construed as a recommendation or an endorsement of that product. Inclusion of theproduct in our newsletter is for informational purposes only. The contents of thisnewsletter are not necessarily the views or opinions of this Association. Articles writtenby the Kelowna Association may be copied with our acknowledgment.

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PRESIDENTS REPORT FOR SEPTEMBER 2013I would like to say thank-you for a great conference put on by the Halton Peel chapter in

Mississauga. The committee did a great job of ensuring that all went well under the watch fulleyes of Marilyn Mahnke. The speakers were all great. Not to mention the many vendors and allthat taste food that we all enjoyed. Thank-you to the chapter for a job well done!

It seems like a long time since we have been together and enjoyed each other’s company.I also miss all that wonderful food that we share at our meetings.

I hope that you have all had a chance to enjoy our wonderful summer in this great part ofthe country. I am noticing that fall is in the air. We are off on a short cruise to Alaska in earlySept and then over to the island for a visit with family.

Moyra has been busy working on Awareness for our group. National is also working onawareness advertising for the fall as well. I have seen some of the work and it looks great. Assoon as it is all finalized I will send it out. This has all been made possible by a grant to promotethe right for safe food. Celiac suffers have a right to have safe food in care homes, schools,colleges and ever in prisons.

I feel that this is very important for us to work on as a group. We will talk about this at ourmeeting on September 29th.

A thought for this report:The world is full of friends waiting to meet you. By Marion C. GarrettyIrene Thompson-Kelowna President.===================================================================

Dietitians;Kelowna: Mavis Malloy< Mavis.Molloy@interiorhealth.caJennifer Podovennikoff jennifer.podovennikoff@interiorhealth.caLisa Koski <lisa.koski@interiorhealth.ca.Cindy Shepherd <cindy.shepherd@interiorhealth.caVernon; Robyn<robyn.cawley@ interiorhealth.ca tel-250-558-1200Trail Larry <Larry.Rebus@interiorhealth.ca Tel- 250-364-3428Nelson Marlene marlene.chernenkoff@interiorhealth.ca Tel-250-354-2398Grand Forks Lisa Brown Lisa.Brown@interiorhealth.ca Tel 250-443-2136Castlegar Jennica Hague, Jennica.Hague@interiorhealth.ca> 250-304-1217Cranbrook area (includes Creston, Fernie, Sparwood/Elkford, Invermere, Golden):Contact: Irene Pereverzoff,; irene.pereverzoff@interiorhealth.ca; 250-423-4453

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Our Registered Charity # is 118829936RR001.When donations are given directly to ourChapter, we then issue the receipt for tax purposes always Remember that donations made to ourChapter will be given an income tax receipt by us, or they can be given to the United Way.Cheques can be sent to our mailbox or given to the treasurer at a meeting!When donations are given directly to our chapter, we then issue a receipt for income taxpurposes. Cheques can be given to our treasurer, Ann, at our meetings or mailed

Mailing address is; Kelowna Celiac chapter PO Box 21031-Kelowna, B.C, V1Y 9N8

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Kelowna Chapter - Membership Update Sept. 2013

Welcome to the 6 new members who have joined our Kelowna Chapter, over the Spring andSummer of 2013. We have 1 new member in Vernon, 3 in Kelowna and 2 in Penticton.

Active Chapter Membership sits at approximately 130 and let me first say thank-you to all of youwho are Members and have kept your membership up-to-date. We value your Membership!!

Your support allows the Kelowna and Canadian Celiac Associations to fund the many importantactivities that benefit you, your children and your grandchildren. We will only achieve such

RUSS & HILDA SKINNER / Owner Operators

Large Selection of Gluten Free ProductsCentenoka Park Mall – 441, 360 Trans Canada Hwy.

Salmon Arm B.C. V1E 1B7Tel. (250) 833-0144 Fax (250) 833-0149

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things as reliable food labels, right-to-safe-food laws, government recognition of our specialneeds, medical community awareness, research for a cure and many more initiatives if we have a

strong and united voice.

To those whose membership has become inactive, please renew! Usually, the Kelowna ChapterNewsletter goes out to active Members only, however, today, you are receiving a complimentarycopy so that we can remind you that you are important to us (and that we are important to you, if

I might say so!). We encourage you to renew your membership right away so that you canparticipate in local events and receive local news and information on a regular basis. You mayor may not have received a renewal letter from National; due to staff shortages and changes at

National, many of you who were supposed to receive a renewal notice did not get one.

We do apologize for that. In any case you don’t need to wait for a renewal notice. You canrenew: on-line at www.celiac.ca.

OR Call the National Office at 1-800-363-7296.OR By mail: 5025 Orbitor Dr. Bldg 1 – Suite 400, Mississauga, ON, L4W 4Y5.

Renewal fee is $50Thanks for your support!

If you have any questions or comments, please feel free to contact me,Jennie Johnson (Membership Coordinator) at jenniej1@telus.net

or call me at 250-707-3999.

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Webmaster- David Fowler:JOIN US; Info about the CCA and a downloadable PDF membership form.NEWSLETTERS; PDF archive of 2009 and going forward Newsletters.WHERE TO EAT AND SHOPThis is especially handy as our site is mobile friendly.CONTACT US-Just as it sounds. Please email me any ideas, photos, or commentsyou have. It's just a start for now but will undoubtedly improve as we figureas time goes on!CELIAC PAMPHLETS ON LINE;www.celiac.ca to download printerpamphlets

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Jim’s PlaceJim's Place is family owned and operated!

Serves hot, crispy, delicious GF pizza!VERNON 1600 32

Open every day! Phone to check for hours!

=====================================================Advertising Opportunity: We email/ mail to about 2CCA chapters, National and advertisers.Our area includes Salmon Arm to US border to Alberta border to Hope!We accept ads on a first come basis. They must be received “print ready” byemail!Our advertising Rates are: Full page for $75, Half Page $40, Quarter Page $30,Business Card Size $15 Special Advertising Rates for prepaid:Prepay By March of the year and get the Nov.We have four [4] newsletters a year. Meeting dates will be March, May, Sept.and Nov.Ads are needed mid month of the monthsomeone who would like to advertise in our celiac newsletter? Let me know! dougmarieablett1@shaw.ca

David Fowler: WEBSITE: http://kelownaceliac.orgnfo about the CCA and a downloadable PDF membership form.

; PDF archive of 2009 and going forward Newsletters.WHERE TO EAT AND SHOP Just as it sounds!This is especially handy as our site is mobile friendly.

ust as it sounds. Please email me any ideas, photos, or commentsIt's just a start for now but will undoubtedly improve as we figure

CELIAC PAMPHLETS ON LINE; You can go on the CCA websiteto download printer-friendly versions of the full line of CCA

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Jim’s PlaceJim's Place is family owned and operated!

Serves hot, crispy, delicious GF pizza!VERNON 1600 32nd St [Hwy. 97]

*opposite the hospitalTel 250-549-3700

Open every day! Phone to check for hours!Check his website

=====================================================We email/ mail to about 200 members, dietitians, all

CCA chapters, National and advertisers.Our area includes Salmon Arm to US border to Alberta border to Hope!

on a first come basis. They must be received “print ready” by

Our advertising Rates are: Full page for $75, Half Page $40, Quarter Page $30,Business Card Size $15 Special Advertising Rates for prepaid:Prepay By March of the year and get the Nov. ad free!We have four [4] newsletters a year. Meeting dates will be March, May, Sept.

Ads are needed mid month of the month before the meeting! Do you know ofsomeone who would like to advertise in our celiac newsletter

dougmarieablett1@shaw.ca

nfo about the CCA and a downloadable PDF membership form.; PDF archive of 2009 and going forward Newsletters.

ust as it sounds. Please email me any ideas, photos, or commentsIt's just a start for now but will undoubtedly improve as we figure it out

You can go on the CCA websitefriendly versions of the full line of CCA

======================================================

=====================================================0 members, dietitians, all

Our area includes Salmon Arm to US border to Alberta border to Hope!on a first come basis. They must be received “print ready” by

Our advertising Rates are: Full page for $75, Half Page $40, Quarter Page $30,

We have four [4] newsletters a year. Meeting dates will be March, May, Sept.

the meeting! Do you know of

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LUTEN FREE LUNCH IDEAS by RhondaNovitsky[Reprinted from Celiac circular, CCA Edmonton]

Your child is gluten free... gone are the days of the prepackaged convenience foodsthat make up many children’s lunches nowadays. The good news is that eating gluten free canmean healthier eating and ‘better for the environment’ lunches. Gluten free lunches are morechallenging to make ... but they are not impossible. Healthier choices, better for theenvironment, and a child who is not sick. That makes it all worth it.

The average Canadian student generates about 30 kilograms of lunch waste per schoolyear. For an average sized school that is 8,500 kilograms of waste per year! Gluten freelunches tend to contain less packaging. This is something my kids take pride in. Wherepossible I choose fresh, organic, less “packaged” choices. That’s not to say I don’t takeadvantage of the convenience of prepackaged foods on occasion! All of our school classroomshave recycling centers set up for packaging.

A bit of organization before, hand can help preparations go more smoothly. We have adedicated lunch cupboard above our designated gluten free counter. I keep the followingessentials in there: thermos, spoons and forks for in the lunch kits, zip lock bags, plasticcontainers, and stickers for adding to a surprise note or surprise treat. The cupboard alsocontains crackers, rice cakes, nuts, nacho chips, pretzels, nutella, nuts and craisins. I do keepsome ‘emergency’ lunch items on hand. Prepackaged GF bars, prepackaged apple sauces, afew juice boxes, etc. That way I always have back up lunch items available. We keep coldpacks in the freezer so they are always ready for use.

All items in the list below are intended to be gluten free (gf), and made with glutenfree ingredients. Please remember to check each item yourself to ensure the product is gf.Watch for choking hazards, especially in children under three years and be aware of nut or otherallergen concerns for other children in the school/day care.Here are some kid tested, gluten free ideas that work for Reiss and Rory. Reiss is going into

grade two and Rory is going into grade one so these lunch ideas are easy to open, require noheating (our school does not allow use of microwave or toaster), and are aimed to please asimple but exploring palate. Hopefully you find some ideas to try.Veggies:Veggie ‘favorites’.... OK, maybe not favorites... but ones that sometimes gets eaten: Sprouts(usually get eaten but need to stay chilled); Peas (frozen, fresh, snap peas); Sliced cucumberswith a drizzle of vinegar and some salt; A couple of leaves of lettuce; Broccoli; Cauliflower;Celery; Carrot sticks; Piece of red cabbage; A small container of Epicure veggie dip helps theveggies go down for my son Reiss!Protein:Tuna or salmon mixed with mayonnaise and some GF crackers; Bean salad (I mix some beanswith a bit of oil, vinegar and spice... voila... and it does actually get eaten once in a while!); Jerkyis always a hit (remember to check for gluten in any soy sauce seasoning); Yogurt coveredraisins; Trail mix (homemade to preference); Pistachios, almonds or cashews. Remember thesecan be a choking hazard for children under three and be aware of nut allergies for otherchildren; Hardboiled eggs; Cheese sticks; Frozen yogurt stick (store prepackaged yogurt tubesin the freezer. Grab in the morning); Container of yogurt; Container of cottage cheese;Leftovers from supper can help out with school lunches.

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Here are some protein rich, kid approved ideas:Rouladin with dip (ketchup, mayonnaise, honeyBBQ sauce (Kraft), or horseradish); Meatballs with dip; Cooked sausages with dip Slicedchicken breast with dip; Chili (in a thermos); Stew (in a thermos);over rice and add scrambled eggs. Can add cheese, horse radish etc to taste. Mixturemedium runny. Place into muffin tins and bake at 350 until done (toothpickUsually take less than 15 min. Caution if you bake directly in the muffin pan as the mixturesticks to the side and is messy toout of the freezer.Hearty: These fill the kids up:Sandwiches: Rory prefers her GF bread toasted so we save eating bread for at home. You maywant to discuss with your child. Here are a few sandwich type items Rory occasionally doeslike to take for lunch: French toast or pancake sandwiches with butter and jam; French toast‘fingers’ with pancake syrup dip; Predip); Untoasted bagels spread with cream cheese, with a container of smoked salmon and capersCracker ‘sandwiches’ with peanut butter, nutella, honey or cheese whiz; Sesame seed ‘wraps’with nutella spread and a banana in the middleThermos ideas: Baked beans (Libby’s or Safeway brand);(Campbell's Chunky Split pea with ham); Clam chowder (Safeway Homestyle Clam Chowderor Campbell’s Healthy Request New England Clam Chowder);with their own thermos of tea. You can pack a package of sugar forfor a treat. It’s a great warm up on a cold day! Check for gluten sources) Stew (leftovers); Chili(leftovers); Sliced strawberries, bananas or peaches with cream and sugar; Fruit salad (ourshomemade with kiwi, pineapple, mango, a couple of maraschino cherries withand lime and a sprinkle of poppy seeds)GF Pasta salad (my kids don’t really seem to like GF pasta in lunches. Maybe you will havebetter luck.)Others: I round out the lunch as needed by adding a couple of the following: Piece of fruit.Usually we have at least one piece of fresh fruit in the lunch, often more if there is sliced fruitsalad, or fruit with cream and sugar.pickled eggs; PopcornFresh berries; Nacho corn chips with salsashredded coconutRaisin boxes or a container of craisins;fruit Canned apple sauce; Lara bar or other GF ‘healthy’ bar; Cheez Whiz in a small dippingcontainer with Schar Grissini bread sticks (it kind of emulates the preDrink:I put a third full container of lemonade, apple juice, water, grapefruit or cranberry juice in thefreezer the night before. It gets filled up to full in the morning and packed in the lunch kit. Thedrink is deliciously cold at lunch, and it helps to keep the oth

**Editors’s note I think many of these ideas will work for us older folks who have run out ofideas for our lunches at home or away!

Here are some protein rich, kid approved ideas:Rouladin with dip (ketchup, mayonnaise, honey-mustard (just mix honey and mustard together),BBQ sauce (Kraft), or horseradish); Meatballs with dip; Cooked sausages with dip Sliced

east with dip; Chili (in a thermos); Stew (in a thermos); Rice-egg muffins. Take leftover rice and add scrambled eggs. Can add cheese, horse radish etc to taste. Mixturemedium runny. Place into muffin tins and bake at 350 until done (toothpick comes out clean).

. Caution if you bake directly in the muffin pan as the mixturesticks to the side and is messy to clean up. Freeze wonderfully, also great for a quick breakfast

Rory prefers her GF bread toasted so we save eating bread for at home. You mayyour child. Here are a few sandwich type items Rory occasionally does

like to take for lunch: French toast or pancake sandwiches with butter and jam; French toast‘fingers’ with pancake syrup dip; Pre-toasted waffles (homemade or from the store, with syrup

Untoasted bagels spread with cream cheese, with a container of smoked salmon and capersCracker ‘sandwiches’ with peanut butter, nutella, honey or cheese whiz; Sesame seed ‘wraps’with nutella spread and a banana in the middle

eans (Libby’s or Safeway brand); Split pea with ham soup(Campbell's Chunky Split pea with ham); Clam chowder (Safeway Homestyle Clam Chowderor Campbell’s Healthy Request New England Clam Chowder); Tea (my kids feel extra special

tea. You can pack a package of sugar for them to add themselvesfor a treat. It’s a great warm up on a cold day! Check for gluten sources) Stew (leftovers); Chili

Sliced strawberries, bananas or peaches with cream and sugar; Fruit salad (ourshomemade with kiwi, pineapple, mango, a couple of maraschino cherries withand lime and a sprinkle of poppy seeds)GF Pasta salad (my kids don’t really seem to like GF pasta in lunches. Maybe you will have

I round out the lunch as needed by adding a couple of the following: Piece of fruit.Usually we have at least one piece of fresh fruit in the lunch, often more if there is sliced fruit

or fruit with cream and sugar. Pickles: carrots (my kids LOVE these), dill pickles, olives,

Nacho corn chips with salsa GF pretzels; GF muffin; A small container of

Raisin boxes or a container of craisins; Sunflower or pumpkin seeds Canned peaches or otherned apple sauce; Lara bar or other GF ‘healthy’ bar; Cheez Whiz in a small dipping

container with Schar Grissini bread sticks (it kind of emulates the pre-packed cheese dip things).

third full container of lemonade, apple juice, water, grapefruit or cranberry juice in thebefore. It gets filled up to full in the morning and packed in the lunch kit. The

drink is deliciously cold at lunch, and it helps to keep the other food cool until its time to eat.

**Editors’s note I think many of these ideas will work for us older folks who have run out ofideas for our lunches at home or away!

mustard (just mix honey and mustard together),BBQ sauce (Kraft), or horseradish); Meatballs with dip; Cooked sausages with dip Sliced

egg muffins. Take leftover rice and add scrambled eggs. Can add cheese, horse radish etc to taste. Mixture should be

comes out clean).. Caution if you bake directly in the muffin pan as the mixture

Freeze wonderfully, also great for a quick breakfast

Rory prefers her GF bread toasted so we save eating bread for at home. You mayyour child. Here are a few sandwich type items Rory occasionally does

like to take for lunch: French toast or pancake sandwiches with butter and jam; French toasttoasted waffles (homemade or from the store, with syrup

Untoasted bagels spread with cream cheese, with a container of smoked salmon and capersCracker ‘sandwiches’ with peanut butter, nutella, honey or cheese whiz; Sesame seed ‘wraps’

Split pea with ham soup(Campbell's Chunky Split pea with ham); Clam chowder (Safeway Homestyle Clam Chowder

Tea (my kids feel extra specialthem to add themselves

for a treat. It’s a great warm up on a cold day! Check for gluten sources) Stew (leftovers); ChiliSliced strawberries, bananas or peaches with cream and sugar; Fruit salad (ours is

homemade with kiwi, pineapple, mango, a couple of maraschino cherries with a dash of honey

GF Pasta salad (my kids don’t really seem to like GF pasta in lunches. Maybe you will have

I round out the lunch as needed by adding a couple of the following: Piece of fruit.Usually we have at least one piece of fresh fruit in the lunch, often more if there is sliced fruit

ese), dill pickles, olives,

A small container of

Canned peaches or otherned apple sauce; Lara bar or other GF ‘healthy’ bar; Cheez Whiz in a small dipping

packed cheese dip things).

third full container of lemonade, apple juice, water, grapefruit or cranberry juice in thebefore. It gets filled up to full in the morning and packed in the lunch kit. The

er food cool until its time to eat.

**Editors’s note I think many of these ideas will work for us older folks who have run out of

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Samples will be available at our meeting!

Traveling as a Celiac

My Husband Clarence and I have just returned from a great trip to Alaska. Our trip startedwith a journey to Vancouver to board the Cruise ship Sapphire Princess. Upon arriving inVancouver we got settled in our hotel and decided to go for a walk and have a cup of coffee. Wedecided to try Blends coffee shop on Broadway what a surprise to find that they had at least fivedifferent choices of gluten free items muffins, cookies, squares etc. This really got my holidayoff to a great start. I choose to have a very tasty cookie.

We had made arrangements to meet my grandson and his girlfriend for supper. Theyselected a restaurant called Rogue also located on Broadway. Once again what a nice surprisewhen I was offered not one but a choice of many items from the menu that they would take extracare to make sure that they would prepared Gluten free. The waiter assured me that they wouldbe very careful to make sure everything was safe for me. What a great evening no after effects.This is always a worry for me as I am very sensitive.

The next morning we had a lovely breakfast at the hotel. They were very careful to makesure everything was safe.

Off to the ship we went got settled in our state room and went to the dining room forsupper. I cannot say enough about the staff on the ship. The food was great the dining roomwaiter made sure all my food was free of gluten. I had many choices from the menu. If the dinnerhad a sauce they made mind gluten free.

I would like to say to all you Celica’s please do not be afraid to travel and eat out as thereare many great options out there for you to try.Irene Thompson -Wiseman

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IN MEMORY

Several of our members, have recently passed away.They were loyal supporters of our Celiac chapter.Arthur, George William- of Kelowna passed away on May 19, 2013.He was born July 29, 1923. A service will be held in Killarney, MBon June 1. He was such a wonderful gentleman!Gertie Moore of Penticton passed away on June 2, 201, at the age of 93.

A celebration of life was held in Penticton on June 28.Barbara Norton of Kelowna passed away on July 17, 2013

RECIPESKelly’s butternut squash soupIngredients:2 Tablespoons extra virgin olive oil 2 garlic cloves, minced1 medium onion, diced small 2 medium carrots, peeled and chopped1 potato, Yukon gold or russet, cut into 1 inch cubes4 cups GF vegetable stock or water1 large, or 2 pounds butternut squash, peeled, seeded, then cut into 1 inch cubes1 cup canned coconut milk salt and pepper as needed1. In a large pot, heat oil to medium-low. Add garlic, onions and a pinch of salt, stirring untiltranslucent, about 3 to 5 minutes.2. Add squash, carrots, potato and stock, bring to boil, lower heat to a simmer and cook for 25 to30 minutes or until vegetables can be easily pierced with a fork. Remove from heat and add thecoconut milk.[I added it after I used the blender]3. Puree soup in a blender, working in batches so you don’t overflow.[I used my “stick blender’in the pan] Season with salt and pepper to taste. [4. Garnish with a sprig of thyme or chopped parsley and a drizzle of good quality extra virginolive oil. Makes six 1-cup servings. Each serving: 219 cal, 13 g fat

==================================================================Creamy Herbed Potato SoupYields about 8 cups, takes about 30 minutes My sister served this wonderful heartysoup just before I left her house in Kelowna B.C. and sent me the recipe when I gothome. It is thickened by the pureed potatoes.½ cup chopped onion 1 tsp salt2 tbsp margarine or butter 3 cups cubed potatoes1 tsp dried dill (or 1 tbsp fresh) 1 tsp dried marjoram or tarragon (or any herb)1 cup milk 3-4 tbsp cream cheese1 ½ cups celery, leeks (white parts only) or parsnips

In a soup pot, sauté onions and other vegetables in butter or margarine for 5minutes on medium high heat. Add the potatoes, 4 to 5 cups of water/broth, salt and dilland herbs; cover and bring to a boil. Reduce heat and simmer for 10-15 minutes. In ablender or food processor, puree the vegetable mixture with the milk and cream cheese.Return soup to pot and gently re-heat. [From Sask. 2007 newsletter]

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Bucket pickles!In an ice cream bucket put:2 tbsp pickling salt 1 tsp tumeric

4 c. white sugar (can use a little less) 2 c. vinegar1 tsp celery seed 1 tsp mustard seedStir.

Fill the bucket with sliced cucumbers, one onion sliced thin (or more if you like),sliced red/green/or yellow peppers, as many as you like, until the bucket is full.

It will settle in a few days. Stir it up so it's all covered. Real good way to use thosebig cucumbers in the garden that get out of hand.

It will keep in fridge for long time. You can, can it up if you want but it's good justas is. Also if you get tired of them you can put them in the food processor and it makesa great relish. SO Simple!!

================================================================Meatballs; 2 lb gr beef & 1 lb gr. pork 1 to 2 cups cooked rice2 eggs 2 Tbsp GF soy sauce [VH is GF]1/3 c. GF ketchup [most are] 2Tbsp dry minced onion

Mix above together and form into small meatballs about 1”.Brown in preheated 350 degree oven .Sauce; 12 oz of chilli sauce [I substitute tomato sauce] 1 Tbsp lemon juice2 Tbsp br. sugar 1 16 one can cranberry jelly

In 8 cup measuring cup place above ingredients, blend until smooth.Heat in microwave . Pour over browned meatballs.Bake for 30 to 35 minutes in 350 oven.Freezes well Makes 6 to 8 servings

======================================================EASY SALMON FRITATAIngredients1 tsp olive oil 1 onion halved and sliced14 oz corn 6oz [185gr] can of salmon [drained]2 large chopped tomatoes I chopped green pepper4 eggs; pepper and salt fresh mint or basil or parsley choppedMethod;

In a heavy frying pan heat the olive oil and cook the onion until it softens. Add corn,salmon, tomatoes and pepper. Stir to combine but don’t be too vigorous, you don’t want thesalmon mashed---try to keep it in small pieces. Sprinkle with pepper, slat and herbs. Beat eggslightly and pour over the mixture.

Cook at low heat until the eggs are cooked, which should be about 12 minutes! Lovelyserved with a salad!

The ingredients and proportions don’t matter too much in this recipe, which is easilyadapted to suit your taste buds and the ingredients you have. You can use tinned corn instead offrozen, tuna instead of salmon and shallots instead of the onion, etc. Dried herbs can also beused. Vegetarians the fish is optional---it still tastes great

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ZUCCHINI MOUSSAKA from Susan Dawson2 small zucchini 6 oz ground beef1 clove of garlic ¼-1/2 cup chopped onion1 Tbsp. GF flour mix ½ tsp. each of cinnamon, oregano & salt¼ tsp. of nutmeg & pepper ¼-1/2 cup ketchup1cup stewed or fresh tomatoes [cut up]Spray frypan with Pam. Cut zucchini crosswise & fry lightly. Remove from pan and add gr. beef& onion and brown. Add garlic, flour, spices, ketchup & tomatoes. Cook over med. heat.Meanwhile prepare ‘custard’ topping. Mix together in a saucepan2 Tbsp. oil, 2 Tbsp. GF flour & 1 cup milkNow add: 1 beaten egg, 1tsp nutmeg & a pinch of salt & pepper.Stir over medium heat until thickened. Add 4 Tbsp. grated Parmesan cheese.In a greased casserole or 8x8 pan place ½ of the zucchini mix, next spoon over thesauce mix, now add the remaining zucchini mix. Cover with the custard mix. Bake at350degrees F for 30-40 minutes until custard is cooked. Note; This is my original recipewith slight alterations. I don’t usually measure meat, tomatoes

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Autumn Harvest Apple Cake

Cake Base Ingredients:• 454g or 1 lb sliced and peeled granny smith apples• 2 tbsp granulated sugar • 1 tbsp cinnamon• 1½ cups [Kinnikinnick] All Purpose Celiac Flour• ½ tbsp GF Baking Powder 1/4 tsp salt• 1 ¼ cup granulated sugar • ½ cup canola oil• 2 large eggs • 1½ tsp vanilla

Icing Ingredients and Preparation• 2 tbsp water • 1 1/3 cup GF Icing Sugar• ½ tsp cinnamon• Combine ingredients for icing and drizzle over cooled cake. Serve warm or cold. Keep in

the refrigerator.

Preparation Instructions:Zest 1 medium orange (use 1 tbsp in cake and rest for garnish) ½ cup freshly squeezedorange juice (1/2 med orange)

Preheat oven to 350˚F. Lightly spray an 8X8 square cake pan and set aside. In a small bowl coat sliced apples with first part sugar and cinnamon.In a large bowl combine the Kinnikinnick All Purpose Celiac Flour, GF Baking Powder,

salt and granulated sugar. Stir until combined. Add to the flour mixture 2 slightly beateneggs, oil, orange juice, orange zest and vanilla. Mix until well incorporated (2-3 minutes).Spoon half the batter into your 8 x 8 prepared pan and layer half the apple mixture on

top. Spoon the remainder of the batter on top and top with the remainder of the apples. Bake at 350˚F for 1hr and 15 minutes, check batter around top apples to ensure the cake is done. Cool and drizzle with icing and finish with orange zest.From St. Catharines Chapter November/December 2012

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