News

JUNE GIG SUPPORT GROUP MEETING

Please come join us June 20 from 10 – 12 for our monthly support group meeting to gain and share information and lend support to members of our community. We meet at Legacy Salmon Creek Hospital, conference room 3c-d http://www.legacyhealth.org/body.cfm?id=38. Aaron Coy of Coy’s Cheesecakes will be presenting his line of G-F cheesecakes at our June meeting, and he’ll come with samples! Aaron, we have heard wonderful things about your products, and look forward to meeting you and sampling your products http://coyscheesecakes.com!

There will be no meeting in July. Stay tuned for news of a possible event in August. Regular meetings will resume in September.

THANKS TO ALL WHO HELPED AT OUTBACK BENEFIT LUNCHEON

Big thanks to all of you who helped make our Outback Benefit Luncheon such a great success! The turnout was wonderful and the door prizes… amazing! Devon, once again you and your fabulous staff have made a huge conribution to promoting education and outreach to our community and to those in it with gluten intolerances, their families and friends.

 

GLUTEN-FREE BAKING CLASS

Battle Ground Community Education will be offering a 1-session class on Gluten-Free Baking, Tuesday June 23 from 7:00 – 8:30 PM at Battle Ground High School. Check online for information and registration at http://www.bgsd.k12.wa.us/cmd/docs_cmd/2009%20-%20Summer%20Publication%20-%20Color.pdf. And thank you Sharon McConnell for the notice!

 

GLUTEN-FREE FOOD AT FRANCIS RESTAURANT

Kristi Douglas has written to say she’s found wonderful G-F food at Francis Restaurant on Alberta in Portland http://francisrestaurant.com. “There were many selections and the wait staff brought me an ingredient list when I seemed unsure. Really I couldn't believe my eyes. They did their homework all was truly GF. Talked with cook and he seemed very knowledgeable…Gluten-free biscuits and gravy was great!” Check out their menu, and don’t miss a note from the chef about half way down.

 

GLUTEN-FREE WEBCAST

Check out a new gluten-free video webcast site at gfcentral.com. Very nicely done, and the creators are seeking advice, suggestions and comments.

 

WEBSITE SUBMISSIONS

Would any of you be willing to help with submissions for website postings?  This is one area that could really use some support from our members.  This should not require more than one hour a week of your time.  If you could help, please call me, or Kimberly Faley.

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

Jun 20

Support Group Meeting