Guest guest Posted August 1, 2004 Report Share Posted August 1, 2004 Last week, I was asked to do catering for a baby naming at my Temple. I have been doing catering for the last 10-11 years as a part time job and really enjoy the challenge--this while working full time. Most times the meal is dairy/pareve. I always ask if there are any food restrictions and this time there was a guest with Celiac Disease--so in addition to the requested menu, I made this wonderful casserole that was enjoyed by all. You can modifiy it to fit your own likes/needs--in fact I left out the cornflakes and it came out wonderful--I used medium Cheddar cheese and also left out the lemon grass-- I hope you enjoy this recipe. Lois in Waterloo, Ontario, Canada Sweet Potato & Corn Casserole Ingredients: One large or several small sweet potatoes 14 ounces corn kernels, fresh, frozen or canned (drained) 2 cups gluten-free cornflakes 1/2 cup chopped onion 1/2 cup chopped green and red capsicum (bell pepper) 2 tablespoons margarine 1 cup grated low-fat tasty cheese 1/4 cup sharp parmesan, grated A few pieces of lemon grass Salt and freshly ground pepper to taste Directions: Boil the sweet potatoes in water containing lemon grass. When they're soft, fish out the lemon grass and throw it away. Mash the sweet potatoes. You need two cups of mashed sweet potato. Gently cook onions, capsicums and 2-tablespoons of margarine in a medium saucepan. Do not brown. Stir in corn and sweet potato and half the cornflakes. Blend all together and put in greased casserole dish. Sprinkle over the top in this order: remaining cornflakes, parmesan cheese and grated tasty cheese. Bake uncovered in a 350-degree oven for about 45 minutes until nicely browned on top. Reheats well. Recipe makes six servings. Notes: You can use pumpkin in this recipe instead of the sweet potatoes, if you like, but leave out the lemon grass. Look for cornflakes, which don't contain malt. If you can't find any, instead use breadcrumbs made with gluten-free bread (home-made or from health shop). Post your free ad now! Canada Personals Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 1, 2004 Report Share Posted August 1, 2004 Thank you very much for the recipe, Lois! It is almost as you read my mind, because I was thinking last night, that it would be wonderful to have a few recipes for catering and a larger group of people, maybe a number of plates that could be served at a reception for Bris or Bar/Bat Mitvah (not everybody wants to hire a catering service)And its not only converting the ingredients for a few people to the amount to cook for 20 or more people, but how to prepare it, how many cold and warm dishes to serve and how to arrange everything to keep the hostess from dropping down with anxiousness and exhaustion. I have seen a number of menues lately and if you are interested, will post a few of them. And thanks again for the lovely recipe! Gabriella , Lois Plotnik <ketzela36> wrote: > > Last week, I was asked to do catering for a baby naming at my Temple. I have been doing catering for the last 10-11 years as a part time job and really enjoy the challenge--this while working full time. Most times the meal is dairy/pareve. I always ask if there are any food restrictions and this time there was a guest with Celiac Disease--so in addition to the requested menu, I made this wonderful casserole that was enjoyed by all. > > You can modifiy it to fit your own likes/needs--in fact I left out the cornflakes and it came out wonderful--I used medium Cheddar cheese and also left out the lemon grass-- > > I hope you enjoy this recipe. > > Lois in Waterloo, Ontario, Canada > > Sweet Potato & Corn Casserole > > > > Ingredients: > One large or several small sweet potatoes > 14 ounces corn kernels, fresh, frozen or canned (drained) > 2 cups gluten-free cornflakes > 1/2 cup chopped onion > 1/2 cup chopped green and red capsicum (bell pepper) > 2 tablespoons margarine > 1 cup grated low-fat tasty cheese > 1/4 cup sharp parmesan, grated > A few pieces of lemon grass > Salt and freshly ground pepper to taste > > Directions: > Boil the sweet potatoes in water containing lemon grass. When they're soft, fish out the lemon grass and throw it away. Mash the sweet potatoes. You need two cups of mashed sweet potato. > > Gently cook onions, capsicums and 2-tablespoons of margarine in a medium saucepan. Do not brown. Stir in corn and sweet potato and half the cornflakes. Blend all together and put in greased casserole dish. > > Sprinkle over the top in this order: remaining cornflakes, parmesan cheese and grated tasty cheese. Bake uncovered in a 350-degree oven for about 45 minutes until nicely browned on top. Reheats well. > > Recipe makes six servings. > > Notes: > You can use pumpkin in this recipe instead of the sweet potatoes, if you like, but leave out the lemon grass. > Look for cornflakes, which don't contain malt. If you can't find any, instead use breadcrumbs made with gluten-free bread (home-made or from health shop). Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 2, 2004 Report Share Posted August 2, 2004 I have used crumbled puffed rice crackers to replace bread crumbs for celiac dishes. In some cases, coarse corm meal works, too. Shoshana Lois Plotnik <ketzela36 wrote: restrictions and this time there was a guest with Celiac Disease--so in addition to the requested menu, I made this wonderful casserole that was enjoyed by all. Look for cornflakes, which don't contain malt. If you can't find any, New and Improved Mail - Send 10MB messages! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 4, 2004 Report Share Posted August 4, 2004 Just FYI: In Canada and the US, Nature's Path Corn Flakes are gluten free and bear a kosher marking. BL Lois Plotnik wrote: >Last week, I was asked to do catering for a baby naming at my Temple. I have been doing catering for the last 10-11 years as a part time job and really enjoy the challenge--this while working full time. Most times the meal is dairy/pareve. I always ask if there are any food restrictions and this time there was a guest with Celiac Disease--so in addition to the requested menu, I made this wonderful casserole that was enjoyed by all. > > >Look for cornflakes, which don't contain malt. If you can't find any, instead use breadcrumbs made with gluten-free bread (home-made or from health shop). > > Quote Link to comment Share on other sites More sharing options...
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