Gluten Free Brazilian Cheese Rolls

1 large egg
1/2 C milk
1/4 C canola oil
1 C tapioca flour (sometimes labeled tapioca starch)
1/2 t salt
1/4 C grated cheddar cheese
1/4 C parmesan cheese
Add any herbs for extra flavoring!  ie) rosemary, garlic powder, oregano...

Preheat oven to 400 degrees.  Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth.  Add cheese and pulse 2 times.  Immediately pour batter into a mini muffin tin (sprayed lightly with non-stick spray first.) Fill each well about 3/4 full, or just slightly less.  If desired, spinkle a bit of parmesan cheese on top and/or a tiny sprinkle of salt.

Bake for 15-20 minutes until puffed and golden.  Remove from oven and cool for a few minutes before removing rolls from pan.  Best served warm.  These don't re-heat well.

Yield:  16-18 rolls.

Chinese Chicken Salad with Sesame Ginger Dressing

2-3 boneless, skinless chicken breasts, cooked.  (seasoned with salt, pepper, and oil.  cut into 2 " long pieces.)

1 head romaine lettuce, trimmed (leafs only) and torn into bite-sized pieces
1/2 head red and green leaf lettuce (prep same as above)
1/2 yellow and red bell pepper,  seeded and sliced thin
1 carrot, peeled and shredded
2 green onion, chopped

 1/2 pkg wonton wrappers, cut into 1/4" strips and fried in 325 degree oil untio golden brown. Drain on paper towel and let them cool. Divide in half.
1 can (15 oz) mandarin orange segments, drained

1 C slivered almonds, toasted about 10 min
2 T sesame seeds, toasted
1/2 bunch cilantro, washed and dried on paper towel

Sesame Ginger Dressing:
1 C canola oil
3 T sesame oil
1/2 C rice vinegar
1/2 C sugar
1/4 C soy sauce
1 T  fresh ginger, finely chopped or 1 t ground ginger.  Wrap in paper towel to store for 1 month.  Peel
1 1/2 t dry mustard
1 t ground black pepper

Mix all the ingredients together until thoroughly blended.

Assemble the salad in a large bowl.  Mix the lettuces together.  Add peppers, carrot, chicken, oranges, green onions, and 1/2 of wontons.  Drizzle the dressing over the top and toss well to coat.  Season with salt and pepper to taste.  Garnish each salad plate with a few sprigs of cliantro, and remaining wontons, and some of teh toasted almonds and sesame seeds  Serve immediately.

From: Meiling Dawson

Pasta with Zucchini, Tomatoes, Bacon, and Feta

3/4 lb. short pasta (cook according to pkg. save 1/2 c of cooking water)
4 slices bacon, cooked and broken up
1 medium zucchini, halved and thinly sliced
1 summer squash, halved and thinly sliced
1 pint grape tomatoes
4 oz Feta, crumbled (about 3/4 c)
1/2 c fresh basil

Cook bacon. Add 1 T oil to bacon drippings and cook squash with salt and pepper. Toss until tender. Add zucchini, tomatoes, and pasta water to the pasta and cook over medium heat.  Tossing until tomatoes soften slightly.  Add feta and bacon and toss to combine. Sprinkle with basil.

From Karen Petersen