Food Storage recipes this week!

Strawberry Shortcake Scones  Gluten Free

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Sweet buttermilk scones are the perfect base for a delicious strawberry shortcake. Sprinkle the tops of the scones with decorative sugar for a beautiful glaze.

Ingredients:
SCONES
1 cup rice flour
1 cup buttermilk
3/4 cup cornstarch
1/2 cup potato starch
1/4 cup butter
1/4 cup tapioca flour
1 tbsp bean flour
2 1/2 tsp xanthan gum
2 1/2 tsp baking powder
1 1/2 tbsp sugar
1/2 tsp salt

STRAWBERRIES
2 pints fresh strawberries, washed, hulled, and sliced
1/4 cup sugar

TOPPING
1 cup heavy whipping cream
2 to 3 tablespoons powdered sugar

Directions:
STAWBERRIES
In a medium bowl, combine the sliced strawberries with 1/4 cup sugar. Cover and refrigerate.

SCONES
Preheat your oven to 400°F. Lightly grease a scone pan or cookie sheet.

Thoroughly mix all the scone ingredients into a large bowl and blend well.

By a tablespoons at a time, drop this onto a lightly greased baking sheet. Form gently into scones shapes.

For glaze, whisk 1 egg with 2 tablespoons of cream or milk. Brush scones with the glaze mixture. Bake for 15 to 18 minutes, or until lightly browned. A toothpick inserted into the center of a scone should come out clean. Cool on racks.

Meanwhile, beat the 1 cup of heavy cream until the cream begins to stiffen; beat in powdered sugar until the mixture holds peaks.

Split scones and spoon strawberries over the bottom. Put the top of the scone on the strawberries and top with whipped cream and a few strawberry slices.

Creamy Herb Salad Dressing - gluten free Easy to whip up - just dump all ingredients together and shake. Ingredients: 1/2 cup mayonnaise 1/3 cup white vinegar 1 tsp vegetable oil 2 Tbsp corn syrup 2 Tbsp Parmesan cheese 2 Tbsp Romano cheese 1/4 tsp garlic salt 1/2 tsp Italian seasoning 1/2 tsp parsley 1 Tbsp lemon juice 1/2-1 tsp salt Directions: Whisk all ingredients together and serve. Can be stored in a sealed jar for 4-5 days in the fridge.

Creamy Potato Salad  Gluten Free Using flavored dressing/cream cheese really gives this potato salad a boost (just check the label to ensure its gluten-free). Ingredients: 3 lbs baby red potatoes, quartered 1/4 cup Italian dressing (any GF flavor you like) 8 oz. creamy/cream cheese chip dip (any GF flavor you like-although stick with the same type as the dressing you choose) 1/4 cup Parmesan cheese, shredded 1 1/2 cups cherry or grape tomatoes, halved 2 stalks celery, sliced 2 Tbsp fresh basil, finely chopped Directions: Boil potatoes until soft, then drain and put in a bowl with dressing. Refrigerate for an hour to allow the potatoes to soak up the flavor of the dressing. Once potatoes are cool, gently toss all remaining ingredients together and serve.

Ultimate Meatloaf (not gluten free!) Ingredients: 1 1/2 lb lean ground beef 1/2 c. crushed Ritz crackers 3/4 c. shredded cheddar cheese 1 oz. pkg. dry onion soup mix 1/2 qt. of lentil sprouts, pureed 2 eggs, beaten (or 2 T. powdered eggs 1/4 C. Water) 1/4 c. ketchup 2 T. Worcestershire sauce Directions: Preheat oven to 350 degrees. Place the ground beef, crushed Ritz, cheddar cheese, and onion soup mix in a large bowl and mix until well combined. Puree the lentil sprouts (I put them in my food processor with the eggs to try to get them extra smooth). Whisk the pureed sprouts, eggs, ketchup, and Worcestershire sauce in a separate bowl until smooth. Add to the meat mixture and mix until evenly combined. Put in a 9×9 pan, cover with foil, and bake for 45 minutes to an hour. When top/edges look nice and crispy check the middle to make sure it’s cooked all the way. Chicken Tortellini Soup Recipe  (not gluten free) Ingredients: 1 12.5 oz can of chicken (or 1 pint of home-canned chicken) 1/4 c. dehydrated celery 2 T. dehydrated onions 2 1/2 c. water 8 c. chicken broth (or water mixed with chicken boullion) 1/2 tsp. celery seed 1/2 tsp. basil 1/2 tsp. garlic salt 1 tsp. salt Sprinkle of red pepper flakes (optional) 12 oz package of Barilla Tortellini (yes they are shelf stable!) Directions: Bring the water and chicken broth to a boil. Add spices. Add chicken (cut it up small if you like smaller chunks). Add dehydrated celery and onions. Add tortellini after it returns to a boil. Cook according to your package directions (probably about 10-12 minutes). Enjoy!   I know it's way hot outside but this recipe looked so yummie I had to share it!  This kind of soup is Dan's favorite and mine so once it's cooler outside I will give it a try.  I hope everyone has a great week.  Stay cool outside!