Sunday, January 12, 2014

End of Christmas Season Feast (Gluten Free Recipes: Cheesy Hash Browns, Green Bean Casserole, Spiced Cranberry Sauce)

Today, The Baptism of Jesus, marks the end of the Christmas Season... so last night we feasted.  The tradition of having an extra Christmas feast... actual started with a faux Thanksgiving, years ago.  We had been visiting a friend shortly after Thanksgiving and we had decided to cook all the things that we really liked to eat, but couldn't convince the extended family to accept at the "official meal."  Hannah and I love to cook, and we love to try new things.  In so many ways, going gluten free was exciting because it gave us an excuse to try new things... or old things in new ways.  This is always one of our least healthy meals of the year... but it always tastes good

This weekend, Hannah's sister Sarah and her boyfriend were up visiting and were able to join us.

This year's spread included (going clockwise) Ham, Cranberry Sauce, Croissant Rolls, Loaded Mashed Potatoes, Peas, Cheesy Hash Browns, Green Bean Casserole, Sausage, Walnut, Spiced Cranberry Sauce, Gravy, Sweet Potatoes, Corn.

Cheesy Hash Browns

2 lbs Shredded Potato (We shred our own with a box grater, but you can use the frozen)
8oz Sour Cream
2 cups Cheddar Cheese
1/2 Stick Butter
1 can cream of chicken soup (we use Pacific brand)
Salt, Pepper, Garlic Powder, Onion Powder to taste

Mix everything together, top with crumbled corn flakes or potato chips.  Pop in the oven @ 350 for an hour.  We usually leave it for another 15 minutes so everything gets toasty.

Green Bean Casserole

Enough green beans to fill your container about half way (we used about 20oz)
1 Can cream of Mushroom (we use Pacific brand)
1/2 Cup Milk

Mix everything together and bake @ 350 for about 30-45 minutes.  During the last 15 minutes, top with crumbled potato chips (or fry up some gluten free onion rings)

Spiced Cranberry Sauce

1 package (12 ounces) fresh or frozen cranberries
1-3/4 cups sugar
1/2 cup water
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/8 teaspoon salt
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves

Combine all ingredients.  Bring to boil.  Simmer until everything thickens and the berries pop (30 minutes or so)  Cool.

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