Whenever I am having trouble taking care of my picky eaters and it seems a little too impossible, I think of two women: my grandmothers. Both are women that grew up in the Depression era and raised large families as stay-at-home mothers. They got dinner on the table and fed 12 children in total. When I think of all they accomplished, my feat seems less challenging and I am inspired to bring the best I have to my boys' little plates.

So, in these troubled economic times I take a cue from my grandmothers, who are no longer here. Fortunately, their recipes and memories remain. And two of my all-time favorite recipes from these women just happen to be gluten-free.

All seven of my Grandmother Mary's children enjoyed this recipe:

Mary's Porcupine Meatballs
2 pounds lean ground beef
1 cup rice
spices to taste
3 cans (15 ounces) tomato sauce

Mix beef and rice in large bowl, using your hands. Season and roll into 1/2 inch balls. Place in slow cooker or stock pot. Add tomato sauce and simmer 1 hour, or slow cook for up to 5 hours. When rice cooks, it will stick out of the meatball and resemble a porcupine.

This recipe was made with onion soup mix, which I am happy to report is gluten free. Lipton, like Kraft, will list any allergens on the package. So far, I haven't seen any gluten-containing ingredients listed. But always make sure to check the ingredients because you never know when a company will change them. Anyway, this is a hit in our family because it is crispy and buttery and delicious:

Elaine's Rice Crispy Chicken
2 chicken breasts (4 pieces)
4 cups gluten free rice crispy cereal (Erewhon, Nature's Path, Enviro Kids -- KELLOGG'S IS NOT GLUTEN FREE)
1 cup butter or buttery spread, melted
1 packet Lipton Onion Soup Mix

Place rice crispies and soup mix in large plastic bag and seal. Crush crispies slightly. Dip chicken in butter, then shake coating onto each piece of chicken inside bag. Place in 9x13 pan, lined with foil, and bake at 375 F for 35-40 minutes, or until chicken is cooked through.