BREAKFAST

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.

For Pancakes:

1 1/2 cup mix, 1 cup water, 1 egg, 2 Tb. oil

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"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

3 eggs

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.)

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“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.

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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.

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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. 

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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.

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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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