News

PANCAKE BREAKFAST

On Saturday, August 16, Lingonberries Market will once again sponsor a Pancake Breakfast, with proceeds earmarked for our Gluten Intolerance Group! Once again Harold and Dee Sandquist will treat us to delicious breakfast offerings, everything gluten-free of course, so no worries.

Time: 8:00 AM - 11:00 AM
Place: Lingonberries Parking Lot
Menu: Pancakes, sausage, orange juice and Longbottom Coffee.
Cost: $5/adult and $3/child 12 and under

SEPTEMBER SUPPORT GROUP MEETING

Our September GIG Support Group Meeting will be held on Saturday the 20th at Legacy Salmon Creek Hospital, 3rd Floor, Conference Room 3C/D. The meeting will begin at 10:00 AM and continue until Noon. We are honored to have as presenter, one of our own GIG of Southwest Washington members! Colonel Misterly has published two other books, but his latest is titled “The Gluten-Free Solution.” We will be delighted to welcome him as member, published author and presenter.

Recipe of The Month

Classic Crab/Shrimp Louie

The origin of Crab Louie is disputable, but this version is indisputably delicious!

Yields: 4 Servings

INGREDIENTS

• Louis Dressing:
  • 1/2 cup Mayonnaise Low fat/Non fat is fine
  • 1/2 cup Dairy sour cream Low fat/Non fat is fine
  • 3 tablespoon Tomato-based chili sauce
  • 1 tablespoon Lemon juice
  • Few drops hot-pepper sauce
  • 1/4 cup Diced green bell pepper
  • 1/4 cup Sliced green onions
    
• 1 head Iceberg lettuce
• 1 pound Crab or shrimp
• 2 medium Tomatoes, cut in wedges
• 4 Hard boiled eggs, cut into wedges
• Capers (optional)
• Ripe Olives

DIRECTIONS

1. Prepare Louis Dressing: Combine ingredients in a small bowl and blend well. Cover, refrigerate at least one hour to let flavors blend.
   
2. Rinse, core and drain lettuce. Pull off 4 large outer leaves; place 1 lettuce leaf on each of 4 plates. Shred enough remaining lettuce to make
   6 cups. Place shredded lettuce on lettuce leaves. Arrange crabmeat/shrimpmeat evenly over shredded lettuce. Spoon about ½ of dressing
   over the salads. Garnish each plate with tomato wedges, egg wedges. capers and olives.
   
3. Serve remaining dressing separately.

See More Recipies