Sweet Onion Teriyaki Sandwich Dressing

1/8 tsp pepper
1/8 tsp garlic powder
1/8 tsp salt
1/2 tsp lemon juice
1 TBSP cider vinegar
1 TBSP white distilled vinegar
1 tsp brown sugar
1 tsp powdered buttermilk
1 TBSP onion powder
1 tsp soy sauce
1/2 C. corn syrup

I toss everything in a small saucepan and cook it a bit to help everything blend together.

And this is what I toss inside the sandwich(use your gluten free bread of choice)
*Chicken(a few nice thick chunks or slices, I found some decent gluten free fajita meat that worked great)
*a couple slices of cheese, I used jack
(I toss the sauce, cheese and chicken on the bread and toast it to melt the cheese)
*black olives
*green bell pepper
*mild banana peppers(the mild ones are not very spicy and make a great addition to the sandwich, my wife doesn’t like things like this normally, but she won’t leave them off the sandwich now)


Buttermilk Biscuits

This is one of my wife’s favorites. I made these for biscuits and gravy, but they are great plain as well, or perhaps with a bit of butter.

6 c. Wendy Wark Flour Mix
1 ¾ c. Buttermilk
1 c. butter
1 c. lard, cut into chunks
2 tsp. Cream of Tartar
2 tsp. Salt
¼ c. Sugar
¼ c. Baking Powder
½ c. Instant Nonfat Dry Milk Powder

1. Preheat Oven to 400° F.
2. Combine all ingredient except lard, butter, and buttermilk
3. With a pastry blender cut in butter and lard into pea sized chunks.
4. Knead dough 8 to 10 times.
5. Roll dough out to 3/4 inch thick.
6. Cut the dough into 2 1/2 inch circles using a biscuit cutter or use a glass.
7. Place on an oiled cookie sheet an inch apart.
8. Bake at 400° F for 13-15 minutes or once golden brown.

If you would like to freeze the biscuits, place cookie sheet of biscuits in the freezer before they are baked. Leaved them in the freezer until they turn hard, then put them into plastic bags. Then bake them for 15 to 18 minutes at 400° F.