BLUEBERRY OATMEAL PANCAKES

SQUASH APPLE CASSEROLE

CHICKEN AND RICE

KAKED CHICKEN NUGGETS

20 MINUTE CHICKEN CREOLE

BAKED FISH AND VEGETABLES

GLAZED BERRY TARTS

APPLE CHUCK CAKE

CINNAMON APPLES

VEGAN BERRY MUFFINS

LIGHTSIDE

CLEANING TIPS

DISINFECTED WATER

FOOD INFORMATION

BAR MIXES

NON-ALCOHOLIC DRINKS

BLUE BERRY OATMEAL PANCAKES.
1-cup flour,
1-teaspoon baking powder
¼ teaspoon salt,
¼ teaspoon cinnamon,
1/3 cup rolled oats, blueberries about ¾ cup, or as much as you want.
¼ cup brown sugar, 1 egg, 1 cup milk
1-tablespoon oil.

Mix together the flour, baking power, salt, cinnamon, rolled oats and brown sugar. Stir well.   Beat together the egg, milk and oil.   Make a well in the dry ingredients and add the egg mixer all at once.   Stir just until moistened and batter is still lumpy. Drop dollops on the grill and add the blues as directed in procedure for pancakes.   Cook pancakes until bubbles form, then flip them and brown on the other side.
Makes about 8 medium-sizes pancakes.

Squash Apple Casserole
This dish is high in vitamin A, a good source of vitamin C, cholesterol free, and almost sodium-free.

2 1/2 cups fresh winter squash, cut into 1/2 inch slices
1 1/2 cups cooking apples, pared and cut into 1/2 inch slices
2 teaspoons cinnamon
1 teaspoon nutmeg

Alternate layers of squash and apples in an 8″x 8″ pan, ending with apples on top layer. Sprinkle spices over top layer. Cover pan with aluminum foil and bake in 350 degree F oven for approximately 45-60 minutes until squash is tender. Remove foil and bake another 10-15 minutes to remove any excess liquid that might have accumulated. Cool slightly before serving. Serves 4.

CHICKEN and RICE

2 Tablespoons vegetable oil
1 whole chicken, cut up, skin removed
1 chopped green pepper
1 chopped onion
3 minced garlic cloves
2 chopped tomatoes
2 1/4 cups chicken broth, low-sodium
1 bay leaf
1 cup uncooked rice
1 cup peas
salt, to taste
pepper, to taste

 In a large skillet heat oil and brown chicken on both sides.
Add green pepper, onion, and garlic and cook for about 5 minutes.
Add tomato, chicken broth, bay leaf, salt pepper to taste.
Cover and cook for 20 minute Add rice, stir well, cover and simmer for 20-30 minutes longer, or until all liquid has been absorbed and chicken is tender.
Add peas, cook until hot.

Yield: 6 servings

 Baked Chicken Nuggets

1 1/2 pounds chicken thighs, boneless, skinless
1 cup cereal crumbs, cornflake type
1/2 teaspoon Italian herb seasoning
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon paprika

Remove skin and bone; cut thighs into bite-sized pieces.
Place cornflakes in plastic bag and crush by using a rolling pin.
Add remaining ingredients to crushed cornflakes. Close bag tightly and shake until blended.
Add a few chicken pieces at a time to crumb mixture. Shake to coat evenly.

Serving Size: 3 ounces
Yield: 4 servings

 20-Minute Chicken Creole
 1 Tablespoon vegetable oil
2 whole, skinless, boneless chicken breasts
1 can (14 1/2 oz. ) diced tomatoes with juice
1 cup chili sauce low sodium
1 chopped green pepper, large
2 chopped celery ribs
1 chopped onion, small
2 minced garlic cloves
1 teaspoon dried basil
1 teaspoon dried parsley
1/4 teaspoon cayenne pepper

1/4 teaspoon salt

 Heat pan over medium-high heat (350 degrees in an electric skillet). Add vegetable oil and chicken and cook until no longer pink when cut (3-5 minutes).
Reduce heat to medium (300 degrees in electric skillet).
Add tomatoes with juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, cayenne pepper, and salt.
Bring to a boil; reduce heat to low and simmer, covered for 10-15 minutes.
 Serve over hot, cooked rice or whole-wheat pasta.

Serving Size: 1 cup
Yield: 8 servings

 Baked Fish and Vegetables
4 frozen white fish fillets or cod or perch (total of 16-20 oz. )
16 ounces frozen mixed vegetables
1 small diced onion
1 teaspoon lemon juice or fresh lemon, sliced thin
1 Tablespoon parsley flakes – dried or fresh chopped
4 10×12 -inch tin foil squares

Preheat oven to 450 degrees.
Separate and place fish fillets in center of each tin foil square.
Combine frozen vegetables and diced onion in bowl and mix. Spoon vegetables around fillets.
Sprinkle with lemon juice (or top with lemon slice) and add parsley on top. Fold ends of tin foil together to form leak-proof seal.
Bake for 10 minutes. Serve.

Serving Size: 4 oz. fish and 1/2 cup vegetables
Yield: 4 servings
Time: 40 minutes

 GLAZED BERRY TARTS
3 ½ cups fresh or frozen blueberries (unthawed)
1/3-cup water
2/3-cup sugar
2-tablespoons cornstarch
a few grains of salt
1-tablespoon lemon juice
6 large medium baked tart shells
(You can double medium baked tart shells)

Crush ½ cup blueberries, add water and bring to a rolling boil. Remove from heat and press through sieve.   In a saucepan, combine sugar, cornstarch and salt.   Add sieved juice (made to ¾ cup with water).   Mix thoroughly and cook, stirring constantly until glaze thickens and becomes clear, about 5 minutes.   Cool slightly, then add lemon juice.   Arrange whole berries in tart shells and spoon glaze over berries.   Chill before serving.

Apple Chunk Cake

1 1/4 cups sugar
1/4 cup vegetable oil
2 eggs
2 cups flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
4 cups diced apple chunks
1/4 cup applesauce
2 cups sliced apple to place on cake

Preheat oven to 350° F.

In a large bowl, mix sugar, oil and eggs together. Beat well.
In a separate bowl, combine flour, salt, cinnamon, and baking
soda. Add to egg batter and mix well.
Add apple chunks and applesauce to the batter. Stir to combine.
Coat a baking pan with vegetable oil spray, and pour in batter. Bake until done, about 1 hour.
Place apple slices on top of apple cake and serve.

Yield: 12 servings.

VEGAN MIXED BERRY MUFFINS

Flour, white, 1. 75 cup

Raw sugar, 4 tsp

Baking Powder, 2 tsp

So Good ‘Trim’ Soymilk, 1. 25 cup

Egg Replacer, 1 serving

Applesauce, unsweetened, 25 grams

Strawberries, frozen, unsweetened, 0. 125 cup,

Blueberries, frozen (unsweetened), 0. 125 cup,

Raspberries, 0. 125 cup

Preheat oven to 400 degrees. Spray a 12-cup muffin tin with non-fat cooking spray. In a large bowl, combine all dry ingredients.
In a smaller bowl- combine applesauce and soymilk.

Chop the frozen berries into a manageable size.   Add wet ingredients to the dry, and stir to combine, adding berries as you mix. Using a 1/4 cup measure, scoop into prepared muffin tin (they should be about 2/3 full), bake for 20-25 minutes (when a toothpick inserted comes out clean). Cool in tin for 5 minutes, then turn out to cooling rack. Serve warm.

 LIGHTSIDE
Flying Hawk was being interviewed on his 107 Birthday.   The reporter asked him  “Flying Hawk what do you think of the progress the white people made since taking over the country”?

Flying Hawk replied,  “When white man found Canada, Indians were running it. No taxes, no debt, plenty good buffalo, game, women did all the work, medicine man free, Indian man spent all day fishing, hunting, all night with wife and kids. ”

The he smiled and said, “White man dumb to think he could improve a better system. “

CLEANING TIPS

Window Washer

For crystal clear window washer, Mix a tablespoon of cornstarch in a bucket of water, and wipe the solution onto the glass with paper towels.   Rinse with clean water. Great for car or house windows.

BABY WIPES

Since heading the market in the 80′s, these moistened disposable baby wipes proved to be great in and outside the home.   From cleaning your hands after changing oil or a tire, clean tools, rub marks off your walls, many, many uses including shining your shoes, wipe with baby wipe and buff with a soft, dry cloth.

To freshen up a smelly drain, just pour a cup of Baking Soda into it, and flush with hot water.

CARPET CLEANER

If you have a cat, get rid of fleas in your carpet and keep carpet, rugs, fresh smelling.

½ cup baking soda

½ cup of cornstarch

½ teaspoon of Rosemary or Penny Royal citronella oil.

Before going to bed mix baking soda, cornstarch, and oil together. Spread evenly across carpet and scrub it into fibers with a stiff brush or broom.   Leave over night; vacuum it up in the morning.

NO CATS; Just want to clean carpet substitute any fragrant oil.

Blocked Drains?

Instead of using caustic products (be green and save money) for clearing blocked drains, throw a cup of baking soda down the drain followed by a few jugs of water.

PROPERLY DISINFECTED WATER

After a storm, flooding, make sure water has been properly disinfected before using for cooking, drinking, or brushing teeth.

Use bottled water that has not been exposed to flood waters if it is available.

If you don’t have bottled water, you should boil water to make it safe. Boiling water will kill most types of disease-causing organisms that may be present. If the water is cloudy, filter it through clean cloths or allow it to settle, and draw off the clear water for boiling. Boil the water for one minute, let it cool, and store it in clean containers with covers.

If you can’t boil water, you can disinfect it using household bleach. Bleach will kill some, but not all, types of disease-causing organisms that may be in the water. If the water is cloudy, filter it through clean cloths or allow it to settle, and draw off the clear water for disinfection. Add 1/8 teaspoon (or 8 drops) of regular, unscented, liquid household bleach for each gallon of water, stir it well and let it stand for 30 minutes before you use it. Store disinfected water in clean containers with covers.

FOOD INFORMATION

FOOD WARNING BACTERIA

Bacteria may be present on products when you purchase them. Raw meat, poultry, seafood, and eggs are not sterile. Neither is fresh produce such as lettuce, tomatoes, sprouts, and melons.

Foods, including safely cooked, ready-to-eat foods, can become cross contaminated with bacteria transferred from raw products, meat juices or other contaminated products, or from food handlers with poor personal hygiene.

Botulism, a life-threatening illness caused by the bacteria Clostridium outline, were reported in the United States. Frozen, fully cooked products were suspected of causing these illnesses. The Food Safety and Inspection Service advises all consumers to handle frozen, fully-cooked products in accordance with these food safety recommendations.

Before buying frozen, fully cooked products carefully inspect the container or package. If the package is punctured, torn, partially opened, or damaged in any other way that might expose the contents to the outside environment, do NOT purchase the product.

Do not purchase frozen products that appear to have thawed and refrozen. Reject all swollen or gassy containers or spoiled foods.

Buy food from reputable dealers, with a known record of safe handling. Buy frozen products only if they are frozen solid and only if stored in the freezer case. Observe any use-by or sell-by dates on the package.

When you open the container, inspect the product. Do not use products that are discoloured, mouldy, or have an off odour. Do not use products that spurt liquid or foam when the container is opened. Do not taste the product to determine if it is safe.
Follow the preparation instructions on the product label.
Handling Possibly Contaminated Products Report any suspect commercial food products to your local health department.

If a suspect food is opened in your kitchen, thoroughly scrub the can opener or other utensils, containers, counters, etc. , that might have contacted the food or its container. Discard any sponges or cloths used in the cleanup. Wash your hands thoroughly. Promptly launder any clothing that might have been splattered upon.

Botulism is a rare but serious paralytic illness caused by a nerve toxin. Symptoms of botulism include double vision, blurred vision, drooping eyelids, slurred speech, difficulty swallowing, dry mouth, and muscle weakness. The illness can cause paralysis, respiratory failure and death. Symptoms usually occur from 18 to 36 hours after eating contaminated food. Anyone concerned about an illness should contact a physician.

Many frozen chicken products, such as chicken Kiev and chicken cordon bleu, may appear to be precooked, but are actually only pre-breaded or pre-browned.

Use a meat thermometer and make sure the internal temperature of the chicken is at least 165 degrees Fahrenheit.   . This means really cooking the chicken, in a regular oven or microwave, not merely thawing it.

USE FOOD THERMOMETER

Don’t rely on looks alone. Bacteria can spread during ground meat.   Always use a food thermometer and cook at 160 degrees Fahrenheit when cooking your hamburgers.

RESPONSIBLE DRINKING
If you have teenagers, or in fact any adult, impress on them the risks of driving while intoxicated. Statistics demonstrate many fatal road accidents are caused by drunk drivers.

If you’re having a Christmas party, provide food with drinks. Offer non-alcoholic substitutes such as fruit, soft drinks.

2 drinks taken within an hour by a person 100 pounds produces a 075 reading. One drink is equal to about 1. 5 oz. of whisky or 2 bottles of beer. The rate of elimination for each hour after drinking has stopped is 015. A 200-pound person, after 1 drink produces a reading of . 019, so you can see there is a big
difference due to weight.

BAR MIXES
IRISH COOLER
1 jigger whiskey
1 long twist lemon peel
fill with Soda water

MOSCOW KICK
3 jiggers Vodka
Ginger Beer
1 slice lime
Serve over ice in glass, or copper mug

NON- ALCOHOLIC DRINKS
ORGEAT FIZZ
1 ½ ounces orgeat syrup
½ ounce limejuice
Club Soda
Shake orgeat and lime juice with ice cubes. Strain into fizz
Glass.   Add ice cubes. Add soda to glass. Serve with straws.

TEA PUNCH
3 cups brewed strong black tea
1 quart orange juice
1-cup lime or lemon juice
2 cups raspberry syrup
1 cup crushed pineapple
bar sugar to taste
2 quarts club soda
Pour all ingredients except soda over a large block of ice in a punch bowl.   Stir well.   Let it chill.   At serving time, add chilled soda.

ICED COFFEE

There are just as many ways of making coffee, as there are different brands. Here are some general rules.

For good results measure water and coffee.

2 tablespoons coffee to each 1 cup

Make coffee just before serving

Make coffee double strength and pour the hot coffee over ice in a tall glass.   As the ice melts, it will dilute the coffee. Top the glass with whipped cream or vanilla ice cream.

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