Directions:
Combine all ingredients. Store in the refrigerator until ready to use.

Makes 4 1/2 cups.

Source:
The standard Gluten-Free Flour Mix that I use. I believe I got it here:
http://delightfullyglutenfree.com/

1 tablespoon butter or margarine
2 15oz cans pumpkin
3 1/2 cups (28oz) chicken broth
1 1/2 cups half-and-half,
1/4 cup maple syrup
4 teaspoons pumpkin pie spice mix – (8 tsp ground cinnamon, 2 tsp ground nutmeg, 2 tsp ground ginger, 2 tsp ground cloves. Store extra in airtight container.)
1/4 teaspoon salt
1 1/2 cups light brown sugar

Directions:

In a 3-quart saucepan melt butter over medium heat. Stir in pumpkin, broth, half-and-half, maple syrup, brown sugar, and pumpkin pie spice mix. Bring just to boiling. Serve with butter if desired.

Source:
Modified from the “Gingered Pumpkin Soup” recipe in the book “Anyone Can Cook” from Better Homes and Gardens.

For the sauce:
1/4 cup finely chopped onion
1 clove garlic, minced
2 teaspoons olive oil or cooking oil
1/3 cup bottled chili sauce
1/3 cup apricot preserves
1 tablespoon soy sauce
1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger

Directions:
1. Preheat oven to 350˚F. Cut ribs into single-rib portions or into four parts. You’re preference. Sprinkle the ribs with salt and pepper. Arrange ribs, on a cookie sheet that is covered in foil. Roast for 55 minutes to 1 hour in preheated oven or until tender.

2. While the ribs are in the oven, make the sauce, in a small saucepan cook and stir onion and garlic over medium heat for about 3 minutes or until onion is tender. Stir in chili sauce, apricot preserves, soy sauce, and ginger. Heat and stir until bubbly.

3. When the 55 minutes or 1 hour is up, using a pastry brush, brush ribs with glaze. Then brush more on it again twice more in 5 minute intervals for the next 15 minutes

Source:
This recipe is modified from the Ginger-Glazed Cocktail Ribs from the book Anyone Can Cook by Better Homes and Gardens.

Directions:
1. In a 3-quart saucepan melt butter. Add onion and cook, covered, over medium-low heat for 13-15 minutes or until tender, stirring occasionally.

2. Uncover saucepan; cook and stir onion over to medium-high heat about ten minutes more until onion is golden. Stir in broth, sherry, Worcestershire sauce, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.

3. Serve with the shredded cheese, which can be put on top by those who like to.

Source:
I modified the recipe from the book Anyone Can Cook by Better Homes and Gardens.

Directions:
Slice the onion and set aside. In a small mixing bowl, combine the mustard and the dressing, mix well and set aside.

Heat the oil in a saute pan over medium heat, moving the pan to coat the bottom with the oil. Place a tiny piece of onion in it, when the onion piece starts to sizzle, it’s ready.

When the oil is hot, cook the onions until they are soft, but not translucent. Remove the onions and set aside.

Turn the heat up to high and carefully place the pork chops into the pan. Brown them on all sides.

When the chops are brown, turn the heat down to medium-low and cover the meat with the onions and mustard-mixture. Cover and simmer for about 15 minutes, or until an instant-read thermometer inserted into the thickest part of the meat reads 155˚ (F)

When the thermometer reads 155˚, remove from heat and let stand, covered, for five minutes. This is for resting and is important for keeping the juices in.

Source:
I found this recipe under the name “Eowyn’s Pork Chops Dijon” at a Lord of the Rings fan-site, The Council of Elrond.

Directions:
Melt milk, chocolate chips, vanilla, and margarine on stove for about five minutes until the chips are melted. Remove from heat. Add flour. Mix. Drop onto greased cookie sheet with teaspoon. Bake at 350˚for 8-10 minutes. Freeze extra, they’re good frozen as well but a bit hard.

If you must, non-gluten-free cookies can be made by using regular flour, same amount.

Source:
Unknown.

Gluten Free Cookie Flour Mix
Ingredients:
4 cups superfine brown rice flour
1 1/3 cups potato starch (not potato flour)
2/3 cup tapioca flour/starch

Directions:
Combine all ingredients. Store in the refrigerator until ready to use.

Makes six cups.

Source:
Living Without magazine.

Directions:
In heavy 4-quart saucepan, wire whisk eggs, sugar, and salt until blended. Gradually stir in 1 quart of milk and cook over low heat, stirring constantly, until mixture thickens (about 25 minutes to reach 170˚-175˚ on a candy thermometer), DO NOT BOIL.

Pour custard into a large bowl. Stir in vanilla, 1 tsp. nutmeg and remaining milk. Cover and refrigerate until well chilled – 3+ hours.

In small chilled bowl beat 2 c. heavy cream until soft peaks form. Wire whisk into custard gently.

Keep punch bowl chilled over ice when serving. Refrigerate remaining eggnog immediately. Use within 2 days.

Source:
Unknown.

Directions:
Combine all ingredients. Store in the refrigerator until ready to use.

Makes six cups.

Source:
Living Without magazine.

Directions:
In a small saucepan stir together cranberry sauce, cranberry juice, sugar, mustard, and cloves over medium-low heat until bubbly.

Source:
Based on the sauce for Cranberry Pork Roast in Anyone Can Cook by Better Homes and Gardens.