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Negotiating Food Allergies

by Gerrie E. Summers

YUMMY RECIPES TO TRY
Who says allergy-free eating has to be boring? Terry Traub created these flavorful dishes.

Tarragon Oven-Fried Fish
2 pounds fish fillets (sole, snapper or tilapia)
½ teaspoon salt
1 cup rice thins, crumbled
1½ teaspoon tarragon
½ cup milk substitute (soy, almond or rice milk)
3 tablespoons margarine, melted, milk-free, corn-free
 
Wash and dry fish. Remove bones. Cut into serving pieces. In small mixing bowl, combine rice crumbs, tarragon and salt. In separate small bowl, place milk. Dip fish into milk, then into crumb mixture. Place fish into greased 13 by 9 inch baking pan. Cover with remaining crumb mixture. Top with melted margarine. Place in preheated 425° oven. Bake for 15 minutes or until the fish flakes easily with fork.

Serves 6 to 8.

Apple Crisp
(For breakfast or dessert)
4 apples, cored, peeled and sliced
2 tablespoons margarine, milk-free, corn-free
1 teaspoon cinnamon
Dash of salt
½ cup brown sugar
1 cup oats, rolled and uncooked
1 tablespoon sorghum flour
1 teaspoon lemon juice
 
Place sliced apples in greased 8 by 8 inch baking dish. Sprinkle with lemon juice. Mix rest of ingredients in small mixing bowl and sprinkle over apples. Bake in preheated 350° oven for 20 minutes or until just golden brown.
Variations: To use fresh peaches or cherries, increase the brown sugar to ¾ cup.

Serves 6
 
*Both recipes are dairy-free, egg-free, corn-free and gluten-free.
 

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