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 Granola

12 cups old-fashioned rolled oats (one large round box)

1 cup wheat germ

2 cups shredded coconut

1 cup sesame seeds

3 cups chopped nuts, one or more kinds

(sliced almonds, pecans, walnuts)

1-1/2 cups honey

1-1/2 cups water

1-1/2 cups oil

1/2 to 3/4 cup molasses

1-1/2 tsp. salt

2 tsp. cinnamon

3 tsp. vanilla flv.

1 tsp almond flv.

1 tsp. maple flv.

Combine dry ingredients (except spices and salt). Combine wet ingredients, heat well for better mixing.

Pour over dry, mix well. Spread into several 13x9 baking pans. Bake at 300E for 30 minutes to start

with. Stir and check crunchiness. Bake to your desire. HINT: As granola cools, it gets crunchier.

Avoid over baking. Feel free to substitute any other ingredients, just keep the total number of dry

ingredients the same, for example--instead of 12 cups of oatmeal, you might put in 10, and add 2 cups of

sunflower seeds...

Optional ingredients:

* wheat germ, or bran

* sunflower seeds

* corn meal

* wheat flour

* dry fruits (added after granola cools slightly)

Valerie's Vegetable Noodles

1 cup pureed vegetables (3/4 cup raw)

2 eggs slightly beaten

4 cups flour

1 tsp salt

(may need a few spoonfuls of water)

Steam raw vegetables till tender. Puree in blender, or use canned and blend. Sift flour and salt, add

eggs and vegetable puree. Kneed until well mixed. Dough should be stiff. Roll out and cut, or use

pasta machine.

Yvonne's Mix and Match Granola

4 cups rolled oats, wheat, or barley (any combination)

½ cup sunflower seeds or sesame seeds

½ cup honey, maple syrup, or a thick syrup made with ½ cup brown sugar and 2-3 tablespoons water

¼ cup canola oil

1 teaspoon vanilla and/or other extract

¾ cup raisins or other dried fruit (optional)

½ cup walnuts (optional)

½ teaspoon salt

Directions

Preheat oven to 325 degrees

1. In a large bowl, mix all the dry ingredients together except for the dried fruit. Set the dried fruit aside.
2. In another bowl mix the sweetener, oil, and extract together.
3. Add the liquid to the dry ingredients and mix thoroughly. The liquids will be absorbed and the granola will become darker and shinier.

Spread the granola in a shallow baking pan. Bake at 325 degrees for ten minutes. Use a spatula and turn the 1. fruit. Set the dried fruit aside.

2. In another bowl mix the sweetener, oil, and extract together.

3. Add the liquid to the dry ingredients and mix thoroughly. The liquids will be absorbed and the granola will become darker and shinier.

4. Spread the granola in a shallow baking pan. Bake at 325 degrees for ten minutes. Use a spatula and turn the granola on the baking sheet. Place the granola back in the oven and bake for another ten minutes or until fairly dry and starting to brown. Remove the granola from the oven and stir in the fruit.

Tips

1. Granola will become crisper and crunchier as it cools.
2. Because of the oil, granola will not stay fresh long. Store in an airtight container and use within two weeks. Freeze for longer storage.

Cindy's Nutty Apple and Wheat Betty

2 ½ cups cooked wheat

3 Tbsp peanut butter

1 ½ Tbsp sugar

¼ tsp cinnamon

½ tsp vanilla

1 can apple pie filling

1 tsp lemon juice

1/8 tsp nutmeg

Blend wheat, peanut butter, sugar, cinnamon, nutmeg and vanilla in medium bowl. Combine apple pie filling and wheat mixture alternately in greased 9x9 dish.

Topping

½ cup flour ¼ cup oatmeal

½ teaspoon cinnamon ¼ cup packed brown sugar

¼ cup butter

Sprinkle topping over mixture and bake at 350 for 55 minutes. Serve warm or cold with a dollop of whipped topping.

Dee's Apple Crisp

Filling:

1 2/3 c. dry apple slices

2 tbsp. cornstarch

¼ tsp. salt

½ tsp. cinnamon

2½ c. water

2/3 c. sugar

2 tbsp. lemon juice

¼ tsp. nutmeg

Mix dry ingredients together, then add water and lemon juice; mix well. Bring to rolling boil, stirring occasionally. Put into

greased square pan.

Topping:

¼ c. flour

¼ tsp. salt

2 tbsp. sugar

¼ c. butter

¼ c. oats

Mix together thoroughly and crumble over the filing and bake at 375 for 25 min.

Terry's Summer Solstice Bread

3 tablespoon olive oil

1/4 cup chopped onion

1 cup all-purpose flour

1 cup whole wheat flour

1/2 cup shredded Romano or Parmesan cheese

1/4 cup snipped fresh basil or 2 teaspoons dried basil, crushed

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 eggs

1/2 cup buttermilk

1 tablespoon water

2 to 3 Roma tomatoes, very thinly sliced

1. In a skillet heat 1 tablespoon of the olive oil over medium heat. Cook and stir onion in hot oil for 5 minutes or until golden brown. Set aside.

2. Preheat oven to 375 degrees F. In a large mixing bowl combine all-purpose flour, whole wheat flour, cheese, basil, baking powder, baking soda, and salt. Make a well in the center of dry ingredients. Slightly beat one of the eggs. In a small mixing bowl stir together remaining oil, buttermilk, and the beaten egg. Stir in onion mixture. Add buttermilk mixture to flour mixture, stirring until flour mixture is just moistened.

3. With floured hands, knead gently in bowl 2 to 3 times or until dough is nearly smooth. Shape into 4-inch rounds. (Or, shape into one 6-inch round loaf.) Place on a lightly greased baking sheet.

4. Slightly beat the remaining egg with 1 tablespoon water. Brush loaf with egg mixture. Arrange tomato slices on top. Bake for 25 to 30 minutes or until golden. Cool slightly on a wire rack; serve warm or at room temperature. Keep for 2 or 3 days at room temperature in a paper bag. Makes 12 servings. (From Better Homes and Gardens)

Variations I have used: Use coarse or fine whole wheat. The Romano cheese gives more cheese flavor to counter balance the basil. Make one large flat loaf.

Denise's Amazing Brazilian Blender Pancakes

Ingredients:

4 eggs
2 1/2 cups milk
1 cup oats
1/3 cup wheat grain
1 tsb wheatgerm (optional)
1 tsb flax seed meal (optional)
to sweeten: 1 ripe banana or 2 tbs sugar
1 pinch salt
1/3 cup oats ( not blended)
vegetable oil spray

Blend eggs, milk and wheat grain in blender for about 3 minutes. Add remaining ingredients except 1/3 oats and blend till smooth. Stir in oats (for texture) and pour 1 cup of mixture into HOT skillet sprayed with vegetable oil (mid-high stove). Turn it over when steam is seen coming out of pancake. Leave it on for 1-3 more minutes. Let cool on cookie sheet rack, side by side (to maintain crispiness). Do not stack them until fully cooled or they will be moochie :) ENJOY!

PS: These crepe like pancakes are designed to be thin, slightly crisp on the edge and very nice in texture. The wheatgerm and flax seed meal are optional - I have these items always in my pantry, for vitamin source mainly, and add them to breads, cakes, waffles and any other possible baking good. The same way I add nutritional yeast (loaded with B vit) to sauces or just use in place of parmesan cheese, like some countries do.

Brittany's Chocolate No-Bake Cookies

2 c. sugar

1/2 c. milk

1 stick butter

4 T. cocoa powder

2 t. vanilla

1/2 c. peanut butter

2 1/2 c. quick cooking oats

Put sugar, milk and butter in a heavy pan and heat on low, stirring constantly.

Turn up the heat to medium, bring to a boil and cook for 2 minutes.

Remove from heat. Add remaining ingredients. Drop cookies by spoonful

onto a greased baking sheet or piece of foil or waxed paper.

Cookies will harden quickly, and will not last long.

Oriental Fried Rice or Fried Wheat or Fried Bulgar

2-3 c. cooked rice, cooked wheat, cooked bulgar, or a combination

2 cloves minced garlic

1 T. fresh ginger, grated

1/2 medium onion, chopped

1/2 green or red pepper, chopped

1/2 c. celery, chopped

1/2 c. any vegetables you have: fresh, canned or frozen green beans, bean sprouts, broccoli, green peas, cauliflower,

1/4 c. nuts, sliced

1/4 c. dried, canned or fresh fruit, chopped, whatever you have: raisins, apricots, mangoes, or 

bananas, pineapple (optional)

1 t. Chinese 5-spice (optional, but a very good addition)

1/3 c. soy sauce

1 scrambled egg

1/2 c. finely sliced leftover or canned meats or fish (optional)

a shake or two of your favorite hot sauce, or chili pepper

Saute garlic, ginger and onions until the onions are golden. Add green pepper, celery, vegetables, fruit and nuts to taste, and stir and cook for 2 minute

Add rice and continue cooking and stirring for 3 or 4 minutes. Add spices and soy sauce, continue stir frying for 1-2 minutes.

Fold in scrambled egg, stir fry 1 more minute.

Serve in bowls.

Maha's African Peanut Soup

This dish from Sudan is quick and delicious.

1 T. olive or other vegetable oil

1 medium onion, chopped

1 clove garlic, minced

1 can stewed tomatoes, or 1 cup salsa, or 1/3 c. tomato paste

1/2 c. peanut butter

1/2 t. cayenne pepper

1 stewed chicken, cut-up, or 2 small cans chicken

4 c. chicken broth or boullion

optional garnishes: 1/4 c. chopped green onions, 1/4 c. chopped cilantro

Saute garlic and onion until golden, about 1 minute.

Add tomatoes, peanut butter, cayenne pepper and half of

chicken broth. Stir and heat until smooth. Then stir in remaining

chicken and broth. Simmer covered for 10 minutes.

This dish from Sudan is quick and delicious.