Barb, Here's the Flan recipe---I translated it, so scroll down for the English version. It is really easy and delicious. My other favorite is Flan de Queso or Cream Cheese Flan. Flan de Calabaza Sencillo por: Melanie Lugo Ingredientes : 2 1/2 taza calabaza majada 1 lata de leche evaporada 1 lata de leche condensada 5 huevos 1 cdta. canela en polvo 1 cdta. vainilla 1/4 cdta. clavos de olor (opcional) 1 taza de azucar derretida (caramelo Procedimiento Precaliente horno a 350. Mezcle todos los ingredientes y coloque en un molde previamente acaramelado. Ponga el molde en Baño de Maria por 1 hora. Translation: Simple Pumpkin Flan 2 ½ cups mashed pumpkin or squash 1 can evaporated milk 1 can sweetened condensed milk 5 eggs 1 tsp vanilla 1 tsp cinnamon 1/4 tsp ground cloves (optional) 1 c. granulated sugar for the carmel Pre-heat oven to 350. Mix all of the ingredients (I use a blender) and pour into baking dish/pan/mold that you previously put the carmel in. Put in the oven in a hot water bath and bake for 1 hour until knife inserted in middle comes out clean. Note: To carmelize sugar IÂve found IÂm less likely to burn it if I add 1TBS corn syrup and 1/4 c water. Then I let it cook over medium to med-high heat until it start to turn a light amber color. I donÂt have a custard dish, so I just use a round cake pan and put it in a 9" by 13" pan with hot water for the hot water bath. I have also found that the flan sets up better if I add 2 tsp of corn starch, or 1 TBS of flour to the batter. This is a very pumpkiny flan. You can reduce the pumpkin by ½ c. if you want a milder pumpkin flavor.

Mabel, for the carrots, I reduce 1/2 cup of spiced rum and 1/2 cup of water to about 1/4 cup and add it to taste to 1/2 cup of browned butter and drizzle over previously cooked carrots with a sprinkle of lime zest. They reheat great in the microwave. DURGIN-PARK BAKED HAM 1 (5 to 6 pound) smoked ham 3/4 cup fresh orange juice 1/2 cup dry sherry 1 cup honey Whole cloves 1 cup packed dark brown sugar 2 Tbs. dry mustard Trim the skin from the ham, leaving a thin, even layer of fat. With a skewer, poke the ham all over at 2-inch intervals. Place the ham in a large resealable plastic bag, and place in a large shallow pan. Combine the orange juice, sherry, and honey; pour over the ham and seal the bag securely. Marinate in the refrigerator for three days, turning the ham every 12 hours. Preheat the oven to 325 degrees. Remove the ham from the bag, reserving the marinade. In a shallow roasting pan, with the ham fat side up, score the fat in a diamond design and stud with cloves. Insert a meat thermometer, making sure it does not touch bone. Pour all but a tablespoon of the marinade over the ham. Bake for 1 1/2 hours or until the meat thermometer registers 130 degrees. In a small bowl, combine the brown sugar, mustard and the tablespoon of the reserved marinade and brush the exposed portion of the ham. Cover with a tent of aluminum foil and bake for an additional 15 minutes or until meat thermometer registers 140. Remove from the oven and allow the meat to stand for 10 minutes; then thinly slice and serve. 10 to 12 servings.

-Think whole foods..... It helps for both vegetarians and gluten-free food options - and everyone else, too. There are so many "hidden" ingredients you can easily miss when using commercial products. Wheat and wheat by-products are put in so many things. There is wheat in Twizzlers, as an example of an unexpected source. There is wheat in Pringles, but not in Lays, potato chips in the tube cans. -Our Wal-Mart is carrying a good selection of gluten-free items (baking mixes, cereals - hot and cold, baking ingredients, all-purpose flour and G-F Bisquick, snack foods, dressing/stuffing mix, etc., so that could help simplify some of the gluten-free items without having to purchase a lot of individual ingredients you may not need again. They also carry xanthan gum in small envelopes (like yeast come in), so you don't need to purchase a large, and expensive, amount. -This is a really versatile recipe for cornbread that everyone can enjoy. You could use any number of egg substitutes if your vegetarians don't eat eggs. Flax-Goop (flaxseed and water mixture) is a good choice. The recipe makes a very thin pan of cornbread, when made according to the recipe. Cut it into 2- to 3-inch square slices, split the slice with a long serrated bread knife, and you can use it for grilled sandwiches. This recipe can also be cut into small triangles and used as bases for dips and spreads. I always keep some in the freezer to use for cornbread with a meal or as a sliced bread replacement. It can be used crumbled for dressing/stuffing. I cut small rectangles and grill them until they are crispy with garlic butter on them, to serve with a G-F pasta-based meals. Cut into cubes, seasoned with Italian seasonings and baked until toasted and you've got croutons. CRUNCHY CORNBREAD SQUARES (source: The No-Gluten Cookbook) Makes 15-20 squares 1 c. cornmeal 1 c. corn flour (I use Masa flour) 2 t. baking soda 1 t. cream of tartar 1 t. salt, or to taste 4 T. white or brown sugar (I use palm sugar) 1 c. GF sour cream 1/4 c. buttermilk 2 beaten eggs 4 T. butter, melted 1. Prepare a 9x13" baking pan with GF non-stick spray and preheat oven to 425-degrees F. Mix all the dry ingredients together in a bowl. Stir in sour cream, buttermilk, and eggs. (You can add various herbs and spices to change the flavors, such as oregano and garlic powder for Italian flavor, or chili and cumin for a Mexican taste.) 2. Pour into the prepared baking pan and bake for 20-minutes or until lightly browned. Grilled Cheese on Toasted Cornbread Squares (Makes 32 small squares) 1 recipe Crunchy Cornbread Squares (recipe above) 1/2 c. soft butter 1 c. cubed Monterey jack cheese 1/2 c. grated parmesan cheese 1/2 c. roasted red peppers, jarred is fine 1/2 c. chopped sweet red onion 1. Arrange the cornbread squares on a baking sheet that you have prepared with GF nonstick spray. Preheat the oven to 350-degrees F. 2. Whirr the rest of the ingredients in the food processor until mixed. Don't worry about making the cheese mixture smooth. Using a teaspoon, place a small mound of cheese/butter mixture on each cornbread square. 3. Bake until the cheese melts, about 10-minutes. You can vary this recipe by adding different herbs, chopped garlic, or any of your favorite flavors. -The best commercial G-F breads that we've tried are Udi's, Rudi's and Kinnikinnick and you will find them in the freezer case. Rice bread is awful and has been since my mother used it (she had celiac disease). I think they are best toasted or grilled, if using them for a sandwich. You might check with your guests to see if they have a brand preference. We are wheat-free, but I also avoid a lot of the high-glycemic ingredients found in these commercial breads and prefer making my own breads with coconut flour, almond flour, flaxmeal.... -When using G-F breads for French toast, allow the bread to dry-out a little, or even lightly toast the bread, to help keep it from falling apart during frying. I stick mine in the toaster oven on "warm" for 20-30 minutes, which dries the surface, but doesn't toast it. -Corn tortillas are your friend..... Use them for sandwich-style roll-ups, quesadillas..... Another useful corn flour product is P.A.N. Flour which is a pre-cooked white maize meal used to make Arepas. Arepas are a dense corncake type bread that can be used for nearly any meal - a cross between a pita and an English Muffin, and you can find recipes and videos on-line for how to make and serve them. -Mexican entrees are easy to make gluten-free and vegetarian-friendly with all the beans and rice choices, and there are many great Italian dishes that work for both (use gluten-free pasta). It's interesting how many of the new cookbooks are including vegetarian sections and many are now including gluten-free sections. -Grainlady

I don't have to have it, my family does! If dinner doesn't include this, I surely do hear about it. I don't even eat sweet potatoes? ______________________________ Eggless Sweet Potato Casserole Recipe By: Carolyn "This sweet potato casserole is topped with brown sugar and pecans. A family favorite!" Ingredients 6 sweet potato -- cooked, peeled and mashed 1/4 cup evaporated milk 1/4 cup orange juice 1 teaspoon vanilla extract 1/2 cup white sugar 1/2 teaspoon salt 3 tablespoons butter, melted 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1/3 cup butter, melted 3/4 cup packed brown sugar 1/2 cup all-purpose flour 3/4 cup chopped pecans Directions Preheat oven to 350 degrees F (175 degrees C). Grease one 2 quart casserole dish and set aside. Blend together the sweet potatoes, evaporated milk, orange juice, vanilla, sugar, salt, 3 tablespoons butter, nutmeg and cinnamon. Pour into prepared casserole dish. Prepare the topping by mixing together the 1/3 cup butter, brown sugar, flour and pecans. Sprinkle over casserole and bake for 45 minutes or until hot. ALL RIGHTS RESERVED © 2015 Allrecipes.com Printed From Allrecipes.com 11/2/2015