Ah, the holidays. The music, the lights, the decorations, and best of all: the food.

But for people with celiac disease -- that increasingly common term meaning an inability to process the protein called gluten, which is found in wheat, barley and rye -- the holidays can be a tricky game of navigating around those holiday staples that contain gluten. (Most of them do.)

Here are a couple of recipes for holiday dishes that are gluten-free. For more information, visit http://glutenfreemontana.blogspot.com and, of course, check out the full story accompanying these recipes in Wednesday's Chronicle.

- Lauren Russell, Chronicle Staff Writer

Cory Talbott's Gluten-Free Gingersnap Cookies

•  1 cup shortening
•  1/2 cup butter (for dairy free, substitute dairy free margarine)
•  2 cups sugar
•  2 eggs
•  1/2 cup molasses
•  4 cups GF flour mix of choice

OR

•  1 cup white rice flour
•  1 cup potato starch (NOT potato flour)
•  1 cup cornstarch
•  1/2 cup corn flour
•  1/2 cup tapioca flour
•  4 teaspoons...

Grocery stores are once again inundated with mounds of orange gourds that would-be Michelangelos (or Jack the Rippers) lug home and descend on with kitchen knives and serving spoons to sculpt that perennial jack-o’-lantern.

But those who consider the pumpkin only ornamental are missing out on festive raviolis, creamy soups and buttery entrees, local chefs say, and they’ve generously offered Chronicle readers some recipes that go way beyond hearty bread and crunchy seeds.

Some of these recipes were published in the Wednesday edition of the Chronicle along with reporter Daniel Person's story in the Lifestyles section, but there were recipes than we had room to publish on paper. So the whole list is here for your enjoyment. Also, feel free to post your own pumpkin recipes in the comments below.

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Pumpkin Seafood Chowder
Provided by Amanda Young, a cooking enthusiast in Bozeman

• 1 3-pound pumpkin, peeled, seeded, and chopped into large cubes
• 2 Tbsp butter
• 1 sliced onion
• 2 cloves garlic, smashed
• 1 potatoes, diced
• 1 carrot, diced<...

Never had had a go at canning and jarring. Tell me how hard it is to turn a lowly cucumber slice into a crunchy and delicious dill or a succulent Bread & Butter?

Happy Valentines Day...

Valentines Day was invented by a greeting card company.
I just thought you'd enjoy that bit of romantic trivia.
Share you love 24/7/365... not just on 2/14.

i would REALLY like to can some food,
but have NO CLUE how
any suggestions??
c'mon! i know a lot of you do it!
can i preserve any kind of fruit or vegetable? or is it limited to certain kinds?
how about some good recipies?
i'll take any help i can get!
also interested in possibly freezing food..

!!!thanks!!!

Melt 2 T. Butter in glass pan while oven is preheating
(watch closely so the butter doesn't burn)
Mix:

1/2 c. Flour
1/2 c. Milk
2 Eggs, beaten

Pour Egg mixture over Butter


Bake: 425 degrees
15 min.

Serve while hot "Panakuken!"

Optional:
Sprinkle on:
Powdered Sugar,
Syrup,
Fruit or
Sausage & Cheese

So it's supposed to freeze tonight, so I went out and harvested my tomatoes, peppers and squash. Of course all my tomatoes are green. Since this is the first time I have had late tomatoes, I don't really know how to get them to ripen. I see online that some put them in a paper bag and in a dark place and others put them in the window sill.

Any suggestions from fellow Montanans, who garden?

Take advantage of the final days of grilling weather and make this dish, it's wonderful!

4 - 5 oz pieces of salmon**
4 - 8" square foil pieces
1/2 jar La Piana Grilled Peppers*
1 c washed fresh spinach
1 c corn (use canned, frozen, or grill your own and cut off the cob)
1/2 med. onion, cut in rings
1 c dry white wine*
1/2 tsp Cortone Hot Pepper*
Sea salt & black pepper*
2 T butter
*Available at All Things Italian
** Available at MT Fish Co

Heat BBQ. Place foil on work surface and put a salmon fillet in the center of each. Sprinkle with sea salt, pepper, and 1/8 tsp hot pepper. Then evenly layer the spinach, onion, peppers, and corn over the fillets and top with 1/2 T butter.

Fold the foil to make a bowl around the salmon and pour 1/4 c wine into each. Then tightly seal the foil at the top so the wine wont leak out. Place onto the grill and BBQ for 8-10 minutes or until the salmon flakes easily. Place the salmon on a plate and top with veggies and Balsamic Vinegar Sauce.

Balsamic Vinegar Sauce: put 1/2 c balsamic vinegar*,...

If you have any lettuce, or other greens, that got hail damage and needs to be used. This is a great recipe for that!

Recipe: Wilted Salad
2 bunches leaf lettuce* (or mixed greens: spinach, chard, kale)
2 slices pancetta*
1/4 c. chianti vinegar*
1/4 c. water
3 T sugar
Sea salt & fresh ground pepper*
6-8 green onions, minced
2 hard cooked eggs, chopped
*Available at All Things Italian

Wash, drain, and break up greens into bite-sized pieces. Place in bowl. Cook pancetta in skillet until crisp; if there is more than 1/4 c drippings discard extra. Add all of the ingredients except egg; bring to a boil. Pour the hot salad dressing over greens and toss lightly. Sprinkle with chopped egg.
Enjoy! Serv: 6-8

Wine - serve this salad outside with a nice cool glass of Rizzardi Chiaretto Rose or Pinot Grigio.

boil enough water for the servings to be cooked.
put pasta in and let boil having added a tblsp evoo and stir occasionally for 3 minutos.
turn heat to a much lower temp, stir occasionally again until when you fling a strand at the ceiling, it sticks.
strain and rinse.

Are you attending any BBQ's, picnics, or potlucks this summer? This recipe is easy and is a crowd pleaser at any event!

1 bag Le Macchiaioli Corn Pasta*
2 cups fresh salsa**
2 cans beans (black beans or chickpeas*), drained
1/2 cup fresh cilantro
1/2 cup good extra virgin olive oil*
Sea salt & fresh ground pepper*
*Available at All Things Italian
**Available at the Co-op or try to find Senorita's

Cook pasta until al dente (about 6 min), drain, allow to cool slightly.

In a large bowl combine the salsa, beans and olive oil. Chop the cilantro and add to bowl. Toss in pasta and mix gently with the condiments. Season with salt and pepper.

Place salad in refrigerator for 1 hour or overnight to allow flavors to blend. Can also be served as a hot dish.

A great recipe to make your own - make your own salsa, use your favorite veggies, put in beans you like! My favorite is to grill some corn on the BBQer and add that in...

This recipe is great for a light dinner on a HOT summer day. Assuming we have a few of those this summer, try this out!

1 jar golden tomato puree*
1/2 serrano chili
2 c watermelon, cubed
1 tsp red wine vinegar*
1/4 c good extra virgin olive oil*
2 T red onion, minced
1/2 cucumber, seeded & minced
2 T fresh dill, minched + garnish
Sea salt & fresh black pepper*
1/4 c ricotta salata, crumbled*
*Available at All Things Italian

Blend the tomato puree, chili, and half the watermelon in a blender. Add the red wine vinegar and olive oil, pulse. Add the onion, cucumber, and dill and season with salt & pepper. Puree until smooth, pour into chilled bowls and sprinkle with dill, ricotta salata, and remaining watermelon.

Post your favorite recipes on how to use wild game!

SIOUX BERRY SOUP


Amount Measure Ingredient Prep.

1 1/2 lb Chuck steak, boned/trimmed
3 tb Peanut oil
1 md White onion, peeled/sliced
2 c Beef stock (up to 3 cups)
1 c Blackberries
1 tb Honey
Salt to taste

Broil the chuck steak in the oven until brown on both
sides. In the old days this would have been done over
the fire, so you might wish to quickly barbeque the
meat in order to increase the flavor. Set the meat
aside to cool.

In a Dutch oven heat the oil and brown the onions. Cut
the meat into bite-size pieces and add to the pot. Add
the blackberries and enough beef stock to barely cover
the meat. Stir in the honey and simmer the meat,
covered, until it is very tender, about 1 hour. If the
berries are too tart add more honey to taste. Add salt
and serve in bowls.

I made this other night for dinner and it was simple and delicious for a summer time meal that can be made and ate hot or cold.

1 lb Ziti pasta*
1 lb asparagus, cut into pieces the same size as the ziti
2 T olive oil*
2 garlic cloves, minced
Sea salt & fresh ground pepper*
1 c smoked provolone, diced*
6 slices prosciutto, cut into strips*
handful of basil
*Available at All Things Italian

Cook the ziti for about 8 minutes in a large pot of salted water, put in the asparagus and cook an additional 2 minutes. Saute the garlic in the olive oil in a large pan until it becomes fragrant but don't brown it. Add the strained pasta and asparagus to the garlic and toss. Take off the heat and add salt & pepper, provolone, prosciutto, and torn basil. Toss and the cheese will melt, if the pasta and cheese are too tight add a little of the pasta cooking water to loosen.

Rice supper casserole

1 cup uncooked rice
1 can Cream of mushroom soup
1 can green beans
1 med onion Chopped
1 cup chopped celery
2 cups chopper meat (chicken, turkey, ham or pork roast)
1 tbs olive oil
1 small can mushrooms (optional)

Preheat oven to 375
Cook rice (I have used brown and white rice. They both worked)
In a skillet heat oil on med-high Sautte onions and celery about 5 minutes add mushroom soup, meat, green beans, and mushrooms. Simmer for about 5 minutes. Combine these with the rice in a casserole dish and bake for 30 minutes
Salt and pepper to taste.

This is a simple recipe for those left-overs. My kids loved it.

1-1/2 tsp ground cumin
1 c cooked wild or black rice*
1 can ceci (garbanzo) beans*
16 oz can white corn, drained
14-1/2 oz can chicken broth
1/2 c chopped onion
1/2 lb ground pork
1 clove garlic
1 can cannellini beans*
4 oz can green chilies, drained (Opt: one fresh chili)
1/8 tsp hot pepper sauce
Chopped parsley
*Available at All Things Italian

In a 4 qt saucepan, saute onion and garlic until onions are soft. Add pork and cook until pork is no longer pink, about 10 minutes. Stir in cumin, rice, beans, chilies, corn, hot pepper sauce, and broth. Cover and simmer 20 minutes. Serve each portion in a warm bowl garnished with parsley. I like to drizzle a baguette with olive oil, cover with grated Parmigiano Chesse, and toast to serve along with this "chili". Buon Appetito!

2 T EV olive oil*
3 T butter
6 med. carrots, diced
1/2 tsp sea salt*
1 tsp sugar
5 c simmering stock
1-1/2 c carnaroli rice*
1/4 c mascarpone cheese*
1/4 c parmigiano + garnish*
1 T parsley, chopped + garnish
1 tsp fresh thyme
1/8 tsp fresh ground pepper*
*Available at All Things Italian

1) Heat 1 T oil and 1 T butter over med heat in a heavy pot, add carrots and stir until well coated. Add 1/2 cup water, 1/2 tsp salt, and the sugar; cover and cook 5 minutes or until tender. Uncover and cook, stirring until water evaporates and carrots are starting to brown. Reserve half of the carrots. In a blender puree other half with 3/4 cup hot water.
2) Heat remaining oil and butter over med heat in pot used for carrots. Add onion and cook until translucent. Add rice and stir to coat. Add wine and cook, stirring until wine evaporates. Add carrot puree and cook, stirring until mixture no longer looks soupy.
3) Add 1/2 cup hot broth, stirring often, until absorbed. Repeat until rice is al dente (~20 minutes).
4) Fold in most of...

2 T EV Olive oil*
2 small onions, thin sliced
1 T balsamic vinegar*
1 T sugar
1 pinch Controne hot pepper*
Sea salt & fresh ground pepper*
4 chicken breasts
2 tsp fennel pollen*
2 T Radici quince jam*
4-8 slices prosciutto*
1 cup white wine*
4 bay leaves
*Available at All Things Italian

1)Heat the oil in a heavy pan and cook the onions until soft and golden brown.
2)Add the balsamic, sugar, hot pepper and season with sea salt and pepper. Cook another 5 minutes until caramelized. Put onions in the bottom of a oven proof dish.
3)Preheat oven to 350*
4)Place half a tsp of fennel pollen and half a T quince jam on each breast.
5) Wrap 1-2 prosciutto slices around each breast, tucking underneath.
6)Pour the wine over the onions and place breasts on top with a bay leaf underneath.
7)Bake for 40 minutes or until chicken is cooked through.

2 cans tuna in oil*
1/2 tsp sea salt*
1/2 tsp fresh ground pepper*
2 cans cannellini beans*
1 medium red onion
6 T red wine vinegar*
Optional: 1/2 cup capers*, 1 cup cherry tomatoes
* Available at All Things Italian

In a large bowl, add the tuna with its oil and the salt and pepper. Using a fork, break up the tuna into bite-sized pieces, then gently toss in the beans and onion. Drizzle with the red wine vinegar and season with more salt and pepper to taste. Transfer to plates and serve over a bed of arugula.

4 Salmon Fillets**
Radici Orange Mousse*
Sea Salt*
Extra Virgin Olive Oil*
* Available at All Things Italian
** Available at Montana Fish Co

Clean and pat salmon dry, place on an oil coated cookie sheet. Sprinkle with sea salt and coat top with orange mousse. Bake at 400* for approximately 15-20 minutes or until the fish flakes easily.

- Serve along with La Romagna Stringozzi all' Arancia Pasta* for a gourmet dinner -

1-1/4 cup chicken broth
5 T butter
3/4 cup couscous*
1 small onion
2 cloves garlic, minced
1/2 cup currants, or other dried fruit
1/2 cup pine nuts*
1/2 tsp cinnamon
Sea salt & fresh ground pepper*
6 pork chops, butterflied
1/2 cup Radici orange mousse*
*Available at All Things Italian

1)Combine 1 cup broth and 2 T butter in a pan, bring to boil. Stir in couscous, remove from heat, let sit 2 minutes, and fluff with fork.
2) In pan melt 3 T butter, cook onion and garlic until tender. Remove from heat and stir in currants, pine nuts, couscous, and cinnamon.
3)Preheat over to 350*. Reserve 1/3 of the stuffing. Stuff each pork chop, place in buttered roasting pan, and coat with orange mousse. Sprinkle remaining stuffing on top. Roast until browned, 40-45 minutes.
BUON APPETITO!

Five Minute Fudge
(Recipe adapted from Rachael Ray's appearance on "Oprah and Rachael Ray Throw a Holiday Party". Makes 2 pounds)

12 oz semisweet chocolate chips
1 cup butterscotch chips
14 oz sweetened condensed milk
1 teaspoon pure vanilla extract
1 cup pecans, more for topping
softened butter to grease pan

1. Grease a 9" X 9" pan with a single pat of butter. Just put the glass 9by9 pan in the microwave and nuke it with the butter in the pan for 20 seconds, then use your rubber spatula to smear the butter around. Then your spatula is buttered for leveling out the fudge.

2. Pour the chocolate and butterscotch chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low.

3. Stir the chips and milk until they melt together, about 3 minutes. Stir in nuts. Scoop the fudge into the pan and level the top with the buttered spatula.

4. Put the fudge in the fridge and chill until firm (about an hour...maybe more). Loosen the sides and bottom of the fudge with a spatula. Keep a glass...

TEXAS CAVIAR

4 large bell peppers diced (any color combination)
1 red onion diced
1 can black beans rinsed and drained
1 can black eyed peas rinsed and drained
1 can white hominy corn
1 cup white sugar
3/4 cup cider vinegar
1/2 cup vegetable oil

Combine sugar, vinegar and oil. Bring to boil (either microwave or stove) While hot, pour over vegetables. Allow to marinate at least 3 hours in refrigerator. Drain before serving. Serve chilled w chips.

Easy Egg Noodles

Crack one egg per person in a bowl and add enough flour to resemble pizza dough. Roll as thin as possible then add to a large pot of boiling chicken or turkey broth without allowing them to overlap and lump up. Cook until done. Time is determined by how thick the noodles are, but figure 20-60 minutes.

Options: add cooked chicken or turkey chunks and or carrots and celery.