Editor’s Note: Gloria and Daniel are doing something that probably sounds amazing to any new parents: leaving their young children with trusted family and taking an overnight trip, just the two of them. As a dad to a 3 1/2-year-old and a 6-month-old, I can attest that does sound like it would be an enjoyable experience. I love my daughters more than anything, but sometimes you forget what it was like to be able to move around without wiping noses or filling drink cups or putting on hats and mittens. So, here’s to Gloria and Daniel’s having an enjoyable journey! Gloria has been sharing recipes now for almost three years and not every reader sees every recipe. Or even if you do, sometimes you clip out one and misplace it or just forget about it. So this week, while Gloria and Daniel enjoy their overnight escape, we will reacquaint you with three reader favorites from the past three years. Gloria will return next week. Enjoy! — Kevin Williams, editor
HOMEMADE GINGERSNAPS
3/4 cup butter
3/4 cup granulated sugar
1 large egg
1/4 cup molasses
2 cups sorghum or brown rice flour
1/4 cup tapioca starch
2 teaspoons baking soda
1/2 teaspoon xantham gum
2 teaspooons cinnamon
1 1/2 teaspoons ginger
1/4 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon cayenne pepper (optional)
1 2 teaspoon Stevia (optional)
Granulated sugar for rolling (optional)
Beat shortening and sugar until light and creamy. Beat in egg and molasses and mix until smooth. Add dry ingredients. Refrigerate 30 minutes. Shape into 1-inch balls. Roll in sugar and place on cookie sheet. Bake at 350 degrees for 8 to 10 minutes. Delicious!
CORNBREAD SALAD
1 cup milk
1/2 cup shortening
2 tablespoons brown sugar
1 egg (beaten)
1 cup flour
1 cup cornmeal
1 teaspoon baking soda
1/2 teaspoon salt
Bake at 350 degrees. Cool. Crumble and put half of it in a 9-inch by 13-inch Tupperware.
DRESSING
1 1/2 cups salad dressing
1 cup sour cream
1/2 package Ranch dressing mix
Mix and spread half of this dressing over the cornbread. Then in separate bowls have all of the following ingredients prepared:
1/4 cup pinto beans
1 1/2 cups corn
1 cup tomatoes, diced
1/4 cup onion, chopped
1/2 cup pepper, chopped
1 cup bacon
1 cup cheese
Spread half of each ingredient over dressing. Repeat layers. Refrigerate. Delicious!
STUFF
Brown 1 1/2 pounds of hamburger, sausage or venison
Potatoes
Cabbage
Carrots
Peas
Onions
Cheese and/or gravy
In a large skillet, brown the hamburger. Layer raw veggies on top of meat. Sprinkle with salt and pepper. Spread gravy or cheese over the top. Cover and simmer on low until veggies are tender.
