2/3 cup milk
4 tablespoons butter, melted and cooled
1 tablespoon brown sugar
1 cup plain, untoasted wheat germ
1 cup whole wheat flour
Beat together the milk, butter and sugar. Stir in the wheat germ and enough flour to make a dough. Knead until smooth and satiny, about 8 to 10 minutes.
Pinch off balls of dough and roll them into sticks about 1/2 inch thick and 4 inches long. Bake on a greased cookie sheet at 350 degrees F for about 45 minutes or until browned and hard.
Yields 20.
4 tablespoons butter, melted, divided
1 pound medium-size whole mushrooms
1 teaspoon salt
1/4 cup finely chopped onion
2 (10 ounce) packages frozen chopped
spinach, thawed and drained
1 cup shredded Cheddar cheese, divided
Garlic salt, to taste
Preheat oven to 350 degrees F.
Place 2 tablespoons of the butter in a large skillet over medium heat. Add the mushrooms and cook until browned, browning the cap sides first. Stir the salt, onion and remaining 2 tablespoons butter into the spinach. Line a 10 x 7-inch casserole with the spinach mixture. Sprinkle 1/2 cup of the cheese over the spinach. Arrange the browned mushrooms over the cheese; season with the garlic salt and top with the remaining 1/2 cup cheese. Bake for 20 minutes or until the cheese is melted and browned. Serve hot.
1 dessert apple or 1 ripe pear
1 tablespoon water, formula or breast milk
Peel, quarter and core fruit. Thinly slice and put into a small saucepan with water, formula or breast milk. Cover and simmer for 10 minutes until soft.
Press through a sieve or use food processor/blender. Spoon into serving bowl and cool. You can cover and refrigerate for 24 hours or freeze in ice cube trays.
6 ounces (180 grams) lean pork
6 ounces (180 grams) potatoes
6 ounces (180 grams) turnip
1/4 onion
1/4 apple
1 1/4 cups water
1 pinch sage
Cut pork in small pieces and remove excess fat. Peel and cut vegetables into 1/2-inch cubes.
Peel apple, remove core and dice small. Place everything in a saucepan and let simmer until well cooked. Pur?e in blender and freeze in cubes.
1/3 cup chopped and cooked boneless chicken
1/4 cup cooked brown rice
1 tablespoon breast milk or formula
1 very ripe peach
Mix the chicken, rice and peach together. Blend in a blender to required texture. Add and mix the formula to thin the mixture as required. Serve. This can be frozen if required.
This is delicious served with steak, broiled chicken or roast.
12 ounces fresh mushrooms
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon lemon pepper seasoning
1/8 teaspoon black pepper
1 tablespoon fresh lemon juice
Wipe, but do not wash mushrooms. Slice mushrooms and saut? in butter for about 2 to 3 minutes until slightly browned. Do not overcook. Add seasonings and serve hot.
1 dried apricot
2 tablespoons pure orange juice
1 small ripe mango
1 small ripe banana
Soak apricot in the orange juice, and leave in the refrigerator overnight.
Slice the mango. Remove the pit, then remove the flesh. Peel the banana and dice. Pur?e the apricot, mango and banana and, if required, thin with formula.
4 bunches mustard greens
2 cups water
1 teaspoon salt
1/8 teaspoon pepper
Pinch of granulated sugar
1 ham hock or 1/4 pound salt pork
1 hot green or red pepper
Soak and rinse greens well. Tear off thick parts of stems. Bring water to boil. Add remaining ingredients. Add greens and bring water back to a boil. Cover and simmer 30 to 45 minutes or until tender.
4 cups fresh okra, sliced
Salt
Pepper
1/2 to 3/4 cup yellow cornmeal
1/4 cup all-purpose flour
1 to 2 cups vegetable oil
Rinse okra and slice. Lightly salt and pepper okra. Add cornmeal and flour. Mix well. Heat vegetable oil in cast iron skillet until very hot. Add 1/2 okra mixture. Cook until light brown, about 5 or 6 minutes. Remove to platter with paper towels for draining. Add next batch of okra mixture. Cook the same as above.
1/4 cup cornmeal
1/4 cup all-purpose flour
1/2 cup finely chopped onion
1/2 cup evaporated milk
1 large egg, lightly beaten
3 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon red pepper
2 cups sliced fresh okra
Vegetable oil
Salt (optional)
Combine first 9 ingredients; stir in okra. Pour oil to depth of 2 inches in a Dutch oven; heat to 350 degrees F. Drop mixture by tablespoonsful into oil, and cook until golden brown, turning once. Drain on paper towels. Sprinkle with salt, if desired, and serve immediately.
Makes 4 to 6 servings.
3 cups chopped okra (may use canned or thawed frozen okra)
3 tablespoons melted butter or margarine
2 cups cornmeal
Salt and pepper to taste
Combine all ingredients and add enough water to make a stiff dough. Shape into patties and fry in deep fat in heavy frying pan until golden brown.
3 slices bacon
1 cup sliced okra
1 large onion, finely chopped
1 cup chopped celery
6 tomatoes, chopped
1 green bell pepper, diced
1 hot red pepper, diced
Salt and pepper, to taste
1 pint creamed corn
Fry bacon. When crisp, drain on paper towel. Saut? okra in hot fat to seal edges. Add onion and celery. Saut? until onion is transparent ? not brown. Add tomatoes, peppers, salt and pepper. Cook 3 to 5 minutes. Add corn; simmer 20 minutes.
Serve hot or cold. Just before serving, crumble bacon on top.
Makes 6 to 8 servings.
Chop finely 2 1/2 cups onion and set aside. Mix together:
3/4 cup flour
2 teaspoons baking powder
1 tablespoon granulated sugar
1/2 teaspoon salt
1 teaspoon cornmeal
1/2 cup powdered milk
Add water to make a stiff batter (about 1/2 cup water). Fold in onions. Drop by spoonsful into hot oil.
1/2 pound dry lentils (sorted for stones and rinsed)
1/2 pound raw baby carrots
1 small onion, minced
4 cups water
In a large saucepan, saut? onion in small amount of olive oil until translucent. Add remaining ingredients. Bring to a boil, then reduce heat to simmer for 1 to 1 1/2 hours until lentils are soft.
Cool, then pur?e. Add more water for thinner consistency.
Makes 4 ice cube trays full.
4 to 6 mild white onions
1 cup milk
3 eggs, beaten
Salt
About 2 cups pancake mix
Oil (for deep frying)
Parsley (optional)
Slice onions crosswise and separate into rings. Soak rings in mixture of milk, eggs and salt for 30 minutes.
Dip each onion ring in pancake mix and fry until golden brown in oil heated to 375 degrees F. Pack fried onions solidly, without pressing, into a loaf pan and bake at 400 degrees F for 10 to 15 minutes. Turn onto a serving plate. Garnish with parsley, if desired.
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