Whole-grain Pancake Mix

Adapted from a recipe in the San Jose Mercury News. Over the weekend I
prepared the mix, divided it into three bags, and prepared gift
baskets that included herbal tea and maple syrup from Trader Joe’s.

Whole-grain Pancake Mix

6 1/4 cups whole wheat flour
1 cup cornmeal (I used stone ground cornmeal)
1 1/4 cups rolled oats (quick or regular will also work)
4 Tbsp. baking powder
4 tsp. salt
1/4 cup brown sugar
2 2/3 cups nonfat milk powder

Mix all ingredients well. You’ll have about 12 cups, enough for 6 batches
of pancakes.

To use: Mix 1/2 cup liquid egg substitute, 1 cup water, and 1/4 cup
applesauce in a large bowl. Stir pancake mix in bag before measuring 2 cups
and adding it to the bowl. Stir until just blended; a few lumps are okay.
Let batter rest for about 5 minutes before cooking on a greased griddle or
frying pan. You may need to add more water—start with a tablespoon or
so—if the batter is too thick to drop from a spoon. Serves 3-4.

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1 can apparent artichokes coarsedly chopped (14-15 oz can which usually holds

about 5 pieces)

1 ample leek coarsedly chopped (use stem, exclude leaves on top)

3 baby (14 1/2 oz) cans of vegetable borsch or home made

1 teaspoon broiled tarragon

1-2 squirts of tabasco or added hot booze (optional)

1-2 tablespoons beginning auto abstract (juice of bisected a lemon)

1/4 cup basic rice

Combine all capacity in a booze pan. Bring to a abscess and again about-face down

to a simmer. Baker for twenty account or best if all-important until rice is

cooked. (It is OK if rice is mushy, because it will be pureed after anyway.)

Put debris and a bit of the aqueous into a aliment processor and puree. Mixture

will apparently be a bit coarse. Return to the pan and activity into the blow of

the liquid. Return to stove and simmer baldheaded for a few added minutes.

Mixture should be thick.

Be abiding to use approved rice, not the minute or burning cooking variety. This

makes a blubbery soup or booze which can be ladled over adapted noodles. If

mixture is not blubbery abundant to clothing you, baker longer. It will thicken. If you

prefer a thinner soup, you can use a bit added broth. (I accept fabricated the soup

with 4 cans of broth. After it is pureed it is actual thin. I usually accept to

cook it baldheaded for at atomic addition twenty account in adjustment to thicken it

up abundant to alarm it soup.)

Note: If you use 2 tablespoons of lemon, it is actual acerb and actual “adult” (in

other words conceivably too acerb for kids). You may ambition to try one the first

time you accomplish the recipe. I usually just use bisected a auto and don’t bother to

measure. But sometimes it is appealing acerb that way if it’s a big lemon.

Some recipes which alarm for leeks acquaint you to alone use the white part. Not so

here. You can use some of the green, just don’t use the abounding allotment at the

top.

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1 average onion, chopped

1 (10 oz.) amalgamation arctic artichoke hearts

1 abysm garlic, sliced

2 (15 oz.) cans cannellini beans, rinsed & drained

2 cups vegetable broth

juice from bisected a lemon

salt & pepper to taste

Cook artichoke hearts according to admonition till about absolutely cooked.

Drain well.

In a 4 qt. non-stick pan sprayed with olive oil flavored cooking spray

(or in a baby bulk of broth), saute onion about 3 minutes. Add the

artichoke hearts & garlic and baker for addition 5 minutes. Add the broth

and beans; simmer for about 5 account or until beans are acrimonious through.

Transfer to a aliment processor and puree. Return to pan; add auto juice

and salt/pepper and calefaction through.

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2 pk 8 oz cream cheese

1/2 c Sugar

1/4 ts Vanilla

2 Eggs

1 9oz graham cracker crust

1 cn Blueberry pie filling

Mix cream cheese, sugar, vanilla until smooth and creamy. Add eggs and mix well. Pour into pie crust. Spoon 1/4 to 1/3 of pie filling on to top. Gently swirl with toothpick. Bake at 350 degrees for 40 minutes or until center is set. Cool to room temperature and then refrigerate. Serve topped with remaining pie filling.

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4 1/2 cup prepared fruit (about 3 1/4 lbs full; ly ripe peaches)
1/4 cup finely chopped crystallized ginger
6 cup sugar
1 box sure-jell fruit pectin

Peel and pit peaches; finely chop or grind. Measure 4 1/2 cups into
6- to 8-quart saucepot; add ginger.

Measure sugar and set aside. Mix fruit pectin into fruit in saucepot.
Place over high heat and stir until mixture comes to a full boil.
Immediately add all sugar and stir. B ring to a full rolling boil and
boil 1 minute, stirring constantly. Remove from heat and skim off
foam with metal spoon. Ladle quickly into hot jars, filling within
1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece
lids. Screw bands tightly. Invert jars for 5 minutes, then turn
upright. After 1 hour, check seals.*

*Or follow water bath method recommended by USDA.

Makes about 8 (1 cup) jars

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3 Or 4 half chicken breasts — boned and skinned,
Cut into pieces

Savory Chicken is so fast and so good you will just want to stand and eat it out of the pan.

(Home Spice Blend: use approximately the measurements below for spices.
For the spice blend, combine cumin, cayenne pepper, thyme, garlic and
onion powders, salt and flour. Increase the spice amounts if you are
cooking more than 2 1/2 pounds of chicken.)

1 tsp cumin powder 1/4 tsp cayenne pepper 1 tsp crushed thyme 1/2 tsp
garlic powder 1/2 tsp onion powder 1/2 tsp salt 1 Tbs flour 2 Tbs butter 1 or 2 cloves garlic, chopped 1 or 2 jalapeno chiles, seeded, minced 1/2 cup to 3/4 cup light beer This recipe doubles easily but don’t try to saute the chicken all at once. After the chicken is skinned and boned, rub it with your home spice blend. If you get inspired, add another spice. Let the spiced chicken sit at room temperature for about 20 minutes.

Using a heavy 12-inch skillet, heat the butter and oil and add 1 cup of
the chicken pieces at a time. Saute over medium heat until golden. Remove to a plate. Saute the rest of the chicken, adding more oil if necessary. When all the chicken is sauteed, drain off any excess oil. Put all the chicken pieces back in the pan, along with the chiles and garlic and add the beer. A great head of steam will rise up to the most wonderful aroma. Quickly now, clamp on the lid and turn the heat to low. Check every 5 minutes and turn the chicken in the reducing broth. Cook for about 15 to 18 minutes.

If the broth cooks away toward the end of the cooking, just add a
tablespoon more beer. At the end you should be left with a nice thick
glaze. Push the chicken around the beer glaze so it all gets coated. This is about the best taco meat you will ever encounter. Since tacos are filled with other things, the recipe above will serve 4 people unless you ate too much out of the pan.

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1. In a large pitcher combine orange juice, pineapple juice, lemon juice, vanilla and coconut extract.

2. Stir in sparkling water.

3. Serve over ice. Makes 8 servings. Per Serving. ?cup: Calories 66, Total Fat trace, Cholesterol 0 mg, Sodium 2 mg, Carbohydrate 15g, Protein 1 g

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Scald the tomatoes and take off the skin, and put them into cold water or on to the ice until quite cold. Cut them up the same as an orange; peel and cut up the cucumber into very thin slices and mince up the onion. Sprinkle these with pepper and salt, pour over the oil and vinegar. Shred up the lettuce and lay on the top, it is then ready to serve.

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