Ingredients:

For casserole

• 2.5 lbs sweet potatoes
• 2 eggs
• 1 teaspoon dark brown sugar
• 1 teaspoon salt
• ½ teaspoon cinnamon
• ½ teaspoon ginger
• Pinch of nutmeg

For topping

• ½ cup finely ground Crunchmaster Multigrain Crackers
• 1/3 cup packed dark brown sugar
• 2 tablespoons butter, melted

Directions:

Preheat oven to 350°F. Peel and cube sweet potatoes. In a large stock pot, boil potatoes until tender, then drain. Return potatoes to stock pot. Mash until smooth. Add eggs, 1 teaspoon dark brown sugar, salt, cinnamon, ginger and nutmeg. Mix well.

Spray a 2 quart oval baking dish with non-stick cooking spray. Add potato mixture to dish and spread evenly. Set aside.

In a medium bowl, combine cracker crumbs, melted butter and 1/3 cup dark brown sugar. Mix well.

Top potato casserole with cracker mixture. Spread mixture evenly covering the entire top of the casserole. Cover with aluminum foil and bake for 25 minutes. Remove foil carefully and bake for 10 more minutes.

Serves 6.

Ingredients:

• 1 cup Shitake Mushrooms
• 7 oz. Crimini Mushrooms
• 3 Shallots (chopped)
• 1 clove Garlic (minced)
• 6 T. Butter
• 16 oz. (2C) fresh, cut Green Beans
• 1 cup Parmesan Cheese
• ½ cup chopped Almonds
• 1 package of Full Flavor Foods(FFF) Mushroom Sauce Mix
• Salt and Pepper

Directions:

• Brush, rinse and slice Shitake Mushrooms and Crimini Mushrooms. Set aside.
• In a large skillet: Sauté Shallots and Garlic in 3 T. Butter until transparent (about 2-3 minutes). Add 3 more T. Butter and all sliced Mushrooms. Sauté until juices form and mushrooms soften (about 10 minutes). Season w/salt and pepper to taste.
• (Note: The above can be prepared the day before and kept refrigerated).
• Preheat oven to 350F.
• Prepare the package of FFF Mushroom Sauce Mix as directed.
• In a casserole dish arrange the Green Beans and cooked Mushrooms. Stir in the prepared Mushroom Sauce, spread evenly in dish, cover dish and bake in oven for about 15 minutes (until bubbling).
• Add Parmesan cheese (stir in 1/2 then sprinkle 1/2 on top) and garnish w/almonds.
• Bake an additional 5-10 minutes, until almonds and cheese are slightly browned.

Makes approximately four 6 oz. servings.

Ingredients:
1-1/2 cups Lundberg Christmas Rice®
3-1/2 cups water
1/2 cup fresh parsley, chopped
2 Tablespoons olive oil
1 medium onion, chopped
12 ounces gluten free turkey sausage, casings removed, crumbled
3 cups 1/2 inch cubed butternut squash (from 1-1/2 pound squash)
2 Granny Smith apples, unpeeled, cored, cut into 1/2 inch cubes
1 Tablespoon dried thyme
1 cup chicken broth
1/2 cup walnut pieces

Combine water and Lundberg Christmas Rice® in a large saucepan with lid. Bring water to boiling, reduce heat to simmer and cover. Cook 50 minutes, remove from heat with lid on and steam 10 minutes. Stir in parsley and set aside.

Heat oil in a large skillet and sauté turkey sausage and onion over medium-high heat until sausage is no longer pink, and cooked through. Add butternut squash, apples, and thyme and sauté 5 minutes. Stir in broth. Combine rice and sausage mixture and pour into a buttered 9X13 inch baking dish. Sprinkle walnuts over the top. Bake 425°F for 15 minutes until heated through and squash is tender.

Serves 8-10.

For more information Lundberg Christmas Rice and Lundberg Family Farms, please visit www.lundberg.com.

This recipe earned one of four First Place prizes in the Beyond Celiac 2011 “Holiday Dips & Dishes” Gluten-Free Recipe Contest, sponsored by Crunchmaster.

From Elizabeth Mwanga of Queens Village, NY

Ingredients:

• 2 lbs ground turkey
• ½ cup finely ground Crunchmaster Multigrain Crackers
• 1 egg, beaten
• 3 tsp olive oil
• 1 clove garlic, finely minced
• 1/2 onion, finely diced
• 1/2 red pepper, finely diced
• 1/2 green pepper, finely diced
• 1/4 cup frozen corn kernels
• 1/4 tbsp cumin
• 1/4 tbsp chili powder
• 1/4 tbsp cayenne pepper
• 1/4 cup of plain tomato sauce*
• 1 tbsp chile in adobo sauce*
• 1 chile in adobo, finely diced*
• Salt, pepper to taste

Topping:

1/2 cup salsa (non-chunky works best)*
1 tsp chile in adobo sauce*
1/2 tbsp honey
Salt and pepper to taste

Directions:

1. Preheat oven to 375° F.

2. Lightly grease a large baking sheet with 1 tsp of oil. Heat 3 tsp of olive oil in a sauté pan and cook onion, garlic, red and green pepper over a medium flame until soft, for approximately 3 minutes. Turn off heat and remove pan from stove; allow to cool for 5 minutes.

3. In a large mixing bowl, add the ground turkey, egg, ground crackers, tomato sauce, chile, chile sauce, frozen corn, cumin, chili powder and cayenne pepper, salt and pepper. Mix well to combine all ingredients.

4. In a small bowl, prepare the topping by stirring together all of the ingredients.

5. Add the sautéed veggies to the turkey mixture and combine well.

6. Transfer the turkey mixture onto the sheet pan and form into a rectangular loaf. Pour the glaze over the top and spread evenly.

7. Place a sheet of aluminum foil loosely over the top of the meatloaf and place in the oven for 30 minutes. Remove the foil and continue to cook for an additional 15 minutes.

8. Remove from oven, slice and serve.

* Note: Always check the label to ensure ingredients are gluten-free.