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GAZETTE

         We are living in a New Year and, in many ways, a New World Order.  For example, when we toast, "Here's to your health!" it now takes on a whole new meaning.  At least it does for me and my family.

         Much of what I bake and cook, for several years now, is gluten free and dairy free.  At first blush, it sounds like a rather daunting task, but it's easy and it's actually healthier than packing your diet with fertilized, insectisized, pesticized foods and pasteurized, homogenized, sanitized dairy where otherwise healthy components have been neutralized, damaged, or destroyed.

         For one thing, the basic foods are gluten free, including unadulterated meat and fish, vegetables, and fruit.  How easy is that!  And nutritious.  As for dairy free, the substitute products out there are no longer considered substitutes but have come to be included among the basics.  Rice milk and almond milk are everywhere, for example, and so is Rich's Whip.

         I just learned that Goliath's diet is also gluten and dairy free.  Goliath is a handsome New Foundland who belongs to daughter Jenny and family out in Tioga, North Dakota.  The big lad also responds to "Gully Bear."  Funny how people and pets come to have nicknames.  In any case, Jenny said it's good for pets to be gluten free because it helps to prevent arthritis.  If your dog limps, get rid of the gluten.

         As I wish all of you a Happy and Healthy New Year, I'm going to put my money where my mouth is.  You won't find the following recipes in a book.  I've adapted my favorites for my kids and, to put it simply, they're simply delicious.  I prepared and served the following gluten free (G.F.), dairy free recipes over the recent holidays.

 

Savory Salmon Mousse

1 envelope unflavored gelatin, 1/4 cup cold water, 1/2 cup boiling water, 1 can (1 lb.) salmon, 1 tsp salt, 1/2 cup glutino (G.F.) crackers, crushed, 3 tblsp lemon juice, 2 tblsp. red onion, finely chopped, 3 tblsp. dried parsley, 1/2 cup mayo or light mayo, 1 carton (8 oz) Rich's Whip, whipped (with a little bit of sugar).

         Sprinkle gelatin over cold water in a small bowl.  Let stand 3 minutes.  Stir boiling water into gelatin until dissolved.  Drain salmon; remove bones and skin.  Add salt, crackers, lemon juice, onion, parsley, mayo.  Add gelatin and blend well.  Fold in Rich's Whip and pour into greased mold.  Chill until firm.  Unmold.  Serve with capers and crackers of your choosing.

 

No Crust Pumpkin Pie

2 cups (1 can) pumpkin, 14 oz Rich's Whip (not whipped), 2 eggs, 2 tblsp butter, 1/2 cup G.F. Bisquick, 2 1/2 tsp pumpkin pie spice, 1 tsp vanilla, 3/4 cup sugar, 1/2 tsp salt.

         Combine ingredients. Blend 30 seconds.  Pour into largest (ungreased) glass pie plate.  Bake at 350 degrees 45 minutes.

 

Pecan Party Crackers

1 cup chopped dates, 1 cup Rich's Whip (not whipped), 1 cup chopped pecans.

         Cook dates and Rich's Whip in heavy pan until thick, stirring nearly constantly.  Add nuts.  Spread on crackers of your choosing (Our favorites are G.F. crackers by Crunchmaster).  Bake at 350 for 8 minutes.  When cool, top with white frosting.  (Pillsbury brand happens to be dairy free.)  These party crackers freeze well.

 

Baked No-Iron Belgian Cookies

1 1/2 cups granulated sugar, 1/3 pound butter, 2 eggs, 2/3 tsp vanilla, 1/3 tsp salt, 1/3 shot brandy, 2 cups G.F. all purpose flour.

         Beat together sugar, butter, eggs, vanilla, salt, and brandy.  Add flour until the right consistency.  Refrigerate for a little while and then roll into small balls.  Place on cookie sheet (not too close together) and bake at 350 degrees.  Watch carefully.  Don't let them get brown.  Cool a bit before taking them off the pan.

***

         We live in interesting times, nicht wahr?  Who would have thought that the word 'gluten' would become part of our common vocabulary?  And that Betty Crocker herself would create Gluten Free Cookie Mixes and Gluten Free Cake Mixes?  You can't beat her G.F. chocolate chip cookies, which I bake and keep in my freezer, always ready for the grandkids.

         We've been poisoning ourselves over the years, of course, which explains many of the newer maladies in our midst.  And so it is not flippantly that I say Happy New Year and "Here's to your health."

January 2013

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