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NOVEMBER GIG SUPPORT GROUP MEETING

Our November GIG Support Group Meeting will be held this coming Saturday the 15th 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 delighted that Wendy Cohen RN will be our guest.  Visit her website, www.glutenfreechoice.com , that is filled with information, recipes, techniques and much more.  She has recently published Gluten Free Portland , a Resource Guide .  Come with your questions and concerns.

Hope to see you all there!

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.

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