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.

Valerie's Eggless Chocolate Chip Cookies

1 cup butter or margarine

1 cup white sugar

½ cup brown sugar, packed(I like to use 1 ½ cups of Turbinado sugar instead of the white and brown. It’s like large granulated brown sugar and it gives the cookie a little more texture. Just my personal preference here.

1-2 tsp. Vanilla

Cream these till light and fluffy.

Add: 1/3 cup water and 1 heaping T. oil and cream again.

Mix together the following dry ingredients then add to the above creamed mixture:

2 ½ whole wheat flour (I love it with whole wheat! You could use white, but may need a little less water, maybe like ¼ cup instead of 1/3)

1 tsp. baking soda

1 tsp. baking powder

½ tsp salt

Stir in a 12 oz. pkg. chocolate chips and 1 cup chopped nuts, if desired.

Bake at 375° for about 10 minutes.

Cool on pan for one minute then remove to cooling racks to cool for crunchier cookies, or remove to aluminum foil for softer cookies.

Here is the egg substitute ratio I used (but I added a little more water and a tiny bit more oil in the above recipe because the wheat seemed to need a little more liquid). See how it works for you in one of your favorite cookie recipes!

FOR ONE EGG:

2 T. water

2 T. flour

½ TBSP oil

½ tsp. baking powder

(Don't have to premix. I just added the wet with the wet ingredients, and the dry with the dry ingredients.)

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Irene and Marie's Easy Fried Rice

Cooked rice, about 2-3 cups

1 can of Spam (or 1 can of chicken)

1 onion chopped

3 stalks celery chopped

2 tsp. oil

2- 3 eggs

2 Tbsp. Soy Sauce

Saute the meat with the onions and celery in the oil. Add the rice and get it all hot. Make a well in the center and add the eggs, then "stir like mad" till the eggs are done! Add the soy sauce. Marie calls this "Fried Lice". Irene pushes the meat and veggies to the side and scrambles the eggs on the other side, then adds the rice and soy sauce and heats thoroughly. You could also add other vegetables, like frozen peas, or even some water chestnuts for a little crunch.

Irene's Browned Rice

1 medium onion

1 cup raw rice

1 can mushrooms

1 stick butter

1 can consomme

1 cup water

saute onion in butter in heavy skillet. Remove onions. Add rice to remaining butter and very slowly brown it, stirring the rice constantly. Mix with onions and other ingredients. Bake uncovered in a casserole dish at 350. Stir occasionally while it cooks. 45 minutes or so.

Irene's Rice and Consomme

2 c. raw rice

1 stick butter or margarine

1 t. oregano

3 cans consomme

1-2 onions, chopped

1 can mushrooms

Combine ingredients and bake covered for 45 minutes at 350 degrees. Stir after 20 minutes.

Patricia's Wheat Muffins

1 cup milk (1/3 cup powdweed milk & 1 cup water)

2 cups whole wheat flour

!/4 tsp salt

1/2 cup melted margarine1 tsp vanilla

1 cup brown sugar

1 tsp soda

1 egg

Mix dry ingredients together in a med size bowl..( if you are using powdered milk, mix dry milk with dry ingredients)

in large measuring cup, combine liquid ingredients..Pour over dry ingredients and stir just until moistened. Spoon into greased muffin tins

Valerie's Wheat Chili

1 1/2 pounds hamburger

1 stalk celery, chopped

1 bell pepper, chopped

1 onion, chopped

4 cups cooked wheat

4 cups tomato juice, or chopped tomatoes

(V-8 is a terrific choice )

1 TBSP chili powder

1/2 TBSP cumin

Salt

1 beef boullion cube

(all spices to taste, of course. Could even use package seasoning mix)

Brown hamburger and vegetables together. Add all the ingredientrs in a crock pot and cook all day on low heat. Can also make on top of the stove by simmering for a time. You could also use a less wheat and add canned beans.

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Spicy Bean Dip

1-28 oz. can of beans or 2 c. cooked beans (black beans or pinto)

1-4 oz. can green chilis

3 T. vinegar

2 t. chili powder

hot sauce to taste

1 t. onion powder, or 3 T. minced onion

1/2 t. salt

1/2 t. garlic powder, or 1 clove garlic, minced

2 green onions, sliced (optional)

tortilla or toasted bagel chips

Drain beans and add to blender. Add all except last two ingredients. Blend until as smooth or chunky as you like it. Pour into a bowl, and decorate with green onions. Eat with tortilla chips or bagel chips.

Janet's Couscous

2 lb. chicken, lamb or fish or beef

3 carrots

3 onions

2 potatoes

salt

2 T. tomato paste

red pepper or harissa

green peppers

6 -oz. chick peas, soaked overnight

green beans

oil

* Any fresh vegetables you have are good in couscous. Winter squash, yams, and cauliflower are especially good additions.

Place couscous grains in a mixing bowl and pour a glass of salted water over them to soak.

Put 3 T. oil into a large pot and heat for about 3 minutes. Add the green peppers, whole. Peel and dice the onions and heat them until they turn slightly yellow. Remove the peppers and reserve. Add the meat, cut into pieces to the onions, and add tomato paste. Cook for 10-15 min., adding a little water from time to time to prevent sticking. Add 1/2 t. red pepper or harissa and pour in about 2 quarts of water, or to cover up to the mid-point of the pot, then add the chick peas.

After 20 minutes boiling, add the cut carrots, potatoes and green beans.

Pour the couscous grains into a sieve and hang the sieve over the steaming pot. Cover the pot, allowing the couscous to steam for 20 min. or until meat and vegetables are tender.

Put the couscous onto a large serving platter. Pour on a little sauce and allow it to soak in for about 5 min. Put meat, chick peas, carrots, potatoes and green peppers on top of couscous. Pour remaining sauce into bowl. Serve.

*Note: This recipe is traditional Tunisian Couscous. Moroccan and Algerian Couscous have cinnamon, saffron, turmeric and dried fruit in addition to the above.

Harissa is a thick hot pepper sauce.

Diane and Valerie's Wonderful Brown Rice Waffles

From Diane Hopkins, Latterday Family Resources, LDFR.com

Mix in a large mixing bowl:

4 cups brown rice flour (just grind brown rice in your grain mill)

1 1/4 tablespoons baking powder

3/4 teaspoons salt

4 eggs

2 3/4 cups milk (or water) --may use dry milk

Put the dry ingredients in a large mixing bowl. (If using dry milk, add the dry milk powder to the dry ingredients.) Mix well and make a hole in the center of the dry ingredients. Carefully separate the egg whites from the yolks, reserving the whites in a mixing bowl. Make sure that none of the yolk gets in with the egg whites or they won’t beat well. Beat the whites just until soft peaks form that bend over at the tip. Put the yolks in the center of the flour mixture along with the liquid milk (or water). Stir just until mixed. Gently, gently fold the beaten egg whites into the batter so that all the air stays in them—this makes your waffles light and delicious! Cook in a waffle baker until crisp. Serves 4.

Valerie's Ramen Noodle Chicken Salad

This is a very large recipe, like to take to a pot luck. Adjust recipe for smaller quantity.

4 packages of ramen noodles, dry, chicken flavor

3 pkgs. bouillon envelopes from the Ramen noodles

3 large cans Tyson's Chicken (about 2 pounds of chicken. Try left over fried, rotisserie or boiled, etc.)

1 1/2 cups chicken broth

1 cup chopped celery

6 boiled eggs, chopped

1 cup chopped pecans

sliced almonds also, if desired

1 TBSP. mustard

1 1/2 cups mayonnaise

Break up ramen noodles by hand into very small pieces. (Do not cook!) Add all other ingredients and let

sit in fridge overnight. You could eat it sooner, I think. It doesn't take that long for the noodles to

soften. This is really great!

Valerie's Uncanned Condensed Soups

3 T. Butter

3 T. Flour

1/4 tsp. Salt

dash of pepper

1 1/4 cups milk, or cream or stock (or a portion of each)

Melt butter in saucepan. Stir in flour and seasonings. Cook over medium heat until bubbly, stirring

frequently. Add liquid slowly, stirring with wire whisk to prevent lumps. Cook until thickened. Makes

about 1 cup or 1 can of condensed soup.

Tomato Soup: Use tomato juice for the liquid. Add dashes of garlic and onion powder, basil and

oregano.

Mushroom/Celery/Chive Soup: Saute 1/4 cup chopped mushrooms, celery, or chives and add 1T.

minced onion in butter before adding flour.

Cheese Soup: Add ½ cup grated cheese after the liquid. Stir until melted.

Cream of Chicken Soup: Use chicken broth for half of the milk, and add 1/4 tsp. poultry seasoning or

dried sage leaves.

Use any sauteed vegetables or liquid combinations you choose. Be creative!

Fat free version: Omit butter and simply whisk the flour into the cold liquid until smooth. Then heat

and proceed with cooking.

Wheat Allergies: use cornstarch instead of the flour. Mix it in with the cold liquid first, then heat until

thickened.

This is a GREAT recipe! I hope you’ll try it! It’s much healthier than the canned variety, and so nice to

know about if you run out of canned soup. I loved the cream of chicken just like it is, add some bread

and you have a delicious light meal!

Sherri and Valerie's Ghost Chili

1 pound boneless skinless chicken breast, cut into ½ “ cubes

1 medium onion

1 ½ tsp. garlic powder

1 Tbsp. vegetable oil

2 cans (15 ½ oz ) great northern beans, rinsed and drained

1-14 ½ can chicken broth

2-4oz cans chopped green chilies

1 tsp. salt

1 tsp. oregano

½ tsp. pepper

¼ tsp. cayenne pepper

1 cup sour cream

½ cup whipping cream

In large saucepan, saute’ chicken, onion and garlic powder in oil until chicken is no longer pink. Add

beans, broth, chilies and seasonings. Bring to a boil. Reduce heat, simmer uncovered for 30 minutes.

Remove from heat. Stir in sour cream and whipping cream. Serves 7.