PANCAKE MIX (1972 - from magazine in Dr. Fawson's office )
12 cups flour
4 cups instant milk powder
3/4 cup baking powder
3/4 cup sugar
2 Tb. salt
Mix together. Store in covered container.
1 1/2 cup mix, 1 cup water, 1 egg, 2 Tb. oil
"WHOLE" WHEAT WAFFLES
1 cup milk
1 cup whole wheat kernels (not flour)
1/2 cup milk
4 tsp. baking powder
1/2 cup oil
1/2 tsp. salt
In blender, mix milk, and wheat at high speed for 2 minutes. Continue blending as you add milk, baking powder, oil, eggs, and salt. Bake in waffle iron and serve with your favorite toppings. Batter can also be used for pancakes. (This recipe and the next one are fun to make.)
WHOLE WHEAT PANCAKES
3/4 cup wheat kernels (not flour)
1 cup water
1 cup milk
2 Tb. oil
3 eggs, separated
1 Tb. honey or sugar
1/2 tsp. salt
Bring the wheat and water to a boil. Remove from heat and let sit overnight. Next morning, drain off excess water. Put drained wheat into blender. Add milk and blend until mixture is as thick as cream. Blend in oil, egg yolks, honey and salt. Beat egg whites until stiff, and fold into batter. Cook as for pancakes. Serves 4 to 6.
BREAKFAST IN A PAN
l6 slices white bread
2 lbs. mild pork sausage
l dozen eggs
2 cans cream of mushroom soup
4 cups milk
l Tablespoon onion powder
l l/2 C. grated cheddar cheese
Brown and drain sausage. Grease two 9 x l3 glass pans. Cube bread and place half in bottom of each pan. Meanwhile, mix other ingredients, add sausage and mix well. Pour evenly over the 2 casseroles. Cover with foil and place in refrigerator overnight. Bake at 375 degrees the next morning for one hour and l0 minutes. We have this and the recipe below on Christmas morning.
BACON AND EGG CASSEROLE
12 slices of bread, remove crusts and cube
2 C shredded cheddar cheese
4 C milk
12 eggs beaten
1 lb bacon, cooked, drained, crumbled
2 tsp. dry mustard
1 tsp. salt
Tear bread into small pieces and put into buttered casserole dish. Add the cheese and bacon evenly over the bread. Combine eggs, milk, and seasonings and pour over mixture in the buttered casserole dish. Cover with plastic wrap and refrigerate overnight. Bake at 350 degrees for 1 hour and 15 minutes.
SAUSAGE GRAVY (Travas Walker)
1 lb. Sausage
3 Tbsp. Flour
2 c. milk
Fry the sausage until brown, smashing the pieces as fine as possible, drain
most of grease. Add the flour and stir into a paste. Add the milk and stir
until thick, if too thick add more milk a tablespoon at a time to thin. For
breakfast, serve over your favorite buttermilk biscuits or fried potatoes.
For lunch, serve over toast or fried potatoes. For dinner, serve over fried
potatoes or filling/stuffing.
Variation: omit sausage and use 3 Tb butter or margarine and 2 chicken or beef boullion cubes.
GREAT GRANOLA - CEREAL OR SNACK
1/4 cup margarine
3 cups old-fashioned oats
1/2 cup sliced almonds (optional)
6 Tb. brown sugar
2 Tb. raw sunflower seeds
1 cup raisins
Heat oven to 375 degrees. Place margarine in a 9X13 inch baking pan; heat
in oven until melted. In a large bowl mix together old-fashioned oats, sliced
almonds, brown sugar, and sunflower seeds. Pour into baking pan and toss
with margarine. Bake for 20 minutes or more until golden brown. Stir once
while baking. Add raisins. When cooled, store in an airtight container for
up to one month or freeze.
Note: This is a great recipe to use with your dry-packed oats. It is easy and good and you can add more ingredients or leave plain--whatever suits your family.
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