Cindy's Old Fashioned Rice Pudding

Ingredients:

1/2 c. rice

1 1/2 c. water

Place rice and water in 2 quart pan. Cover tightly. Boil gently stirring occasionally until rice is tender and most of the water is absorbed. About 15 minutes.

1/3-1/2 c. sugar

1/2 c. raisins

1/2 t. salt

1 t. vanilla

1-12 oz. can of evaporated milk

Stir in sugar, salt, raisins and milk. Cook over very low heat. Stirring often until pudding has a creamy consistency. Do not allow pudding to boil. Stir in vanilla.

Yvonne's Chicken Salad

1-13 oz. can chicken

2 TBSP mayonnaise

½ cup craisins or grapes

¼ cup chopped and toasted almonds,

¼ cup wheat berries (optional) Salt and Pepper

Toast almonds, and make wheat berries. Drain and shred chicken. Add mayonnaise, seasonings and craisins. Once almonds or wheat berries have cooled, add to salad. Mix together and serve or chill until ready to eat. Makes approx. 4 sandwiches—probably more, I just eat a lot.

Note: Yogurt makes a good low calorie substitute for mayonnaise.

Lisa's Oatmeal Cake

1 1/2 c. boiling water

1 c. oatmeal

1/2 c. butter

1 c. white sugar

1 c. brown sugar

1 t. vanilla

2 eggs

1 1/2 t. baking soda

1/2 t. salt

1 t. cinnamon

1 t. nutmeg

1 1/2 c. whole wheat flour

Pour boiling water over oatmeal and let stand 20 minutes.

Combine butter, sugars, vanilla and eggs.

Add oatmeal mixture and blend again.

Sift together dry ingredients and blend into oatmeal mixture.

Pour int greased 9"x 9" cake pan. Bake 50 minutes at 350 degrees.

Icing for Oatmeal Cake

1/4 c. melted butter

1/2 c. brown sugar

3 T. cream, or canned milk

1 c. coconut

Combine all these ingredients and spread on cake. Broil in the oven until bubbly.

Julie's Dark Rye Bread

1 3/4 C whole wheat flour

1/2 C whole rye flour

1/4 C gluten flour

1 T cocoa or carob powder

1 t caraway seeds

1 t sea salt

2/3 C water

1/3 C plain non fat yogurt

1 T canola, safflower or sunflower oil

1 T apple cider vinegar

1 t homey

1 package active dry yeast

Place ingredients in the bread machine and program fro whole wheat mode and start.

After the baking , remove the bread and cool on wire rack. remember it's HOT! I would say cool before slicing, however that's when it's the best. Enjoy !

Julie's Whole Wheat Angel Food Cake

1 3/4 C egg whites (approx 12 eggs)

1 1/2 t cream of tarter

1/4 t salt

1 1/2 C granulated sugar

1 1/4 C sifted whole wheat flour

2 t Vanilla extract

3/4 t almond extract

3/4 t fresh lemon juice

combine egg whites, cream of tartar, and salt. Beat to very soft peaks. Then, mixing on low, gradually add sugar 1 T at a time, Then add flour 1T at a time in the same manner. Do Not Over mix.

Fold in vanilla, almond extract, and lemon juice, Place mixture into nonstick angel food pan and bake on bottom rack at 350 degrees for 45 -50 minutes or until tooth pick inserted into it comes out clean and the top feels dry. invert pan and cool.

Frost only if need to.. or put on fresh fruit with cool whip... use imagination .

Pam's 'Tater Cheese Bake

2 Cups dehydrated tater dices
1 T dehydrated onions

2 t dehydrated mixed bell peppers

1/4 C dehydrated mushrooms

2 C water

1/4 t garlic granuals

Let soak to hydrate then drain off the extra water.

In a large skillet:

1/4 C oil

Brown Potato mixture. Sprinkle cayenne pepper to taste. Add:

2 T powder cheese blend

1 can cream of mushroom soup

1/4 C water (She told me 1 cup water, so which do we put??)

Simmer a few minutes, Can also add diced cooked chicken, or ham if desired, for a main dish.

Enjoy

Mom's Potato Bread

5 pounds of Bread Flour (put half in bowl)

2 TBSP Salt

2 cups powdered milk (powder)

2 cups instant potato flakes

2/3 cup oil

1/2 cup sugar

2 pkgs. yeast

6 cups warm water

Mix potato flakes with about 4 cups of the warm water, then add with all of the other ingredients. Mix well. Gradually add flour until stiff. Pour remaining flour on counter, pour dough into it and knead. The more you knead, the lighter the bread. Grease an extra large bowl, put dough in and lightly oil some saran wrap and cover dough. Let it rise till double in size. With greased hands, punch it down. I do this several times. Grease 5 bread pans, shape loaves, let rise in pans. Bake at 350 for approximately 30 minutes.