Instant Cream of Mushroom Soup Mix

A great substitute for canned Cream of
Mushroom Soup with virtually no fat!

Ingredients:
2 C dried mushrooms
4 C dry milk
2 Tbsp dried onion
2 Tbsp dried parsley
2 tsp dried thyme
1/8 tsp dried pepper or to taste
2 tsp chicken bullion powder
2 Tbsp dried ranch dressing mix
¼ C bean flour

Directions:
Combine all ingredients in a blender and
pulse. You still want some chunks of
mushroom, so don’t over blend.
To use: 1 C. mix to 2 C. water. Bring to
a boil, simmer 5 min.

Apricot Honey Oat Bar Cookies

This is about as healthy a desert as you can get.

Ingredients:
1 ½ C old-fashioned rolled oats – uncooked
¾ C honey
3 Tbsp butter or margarine – melted
2 eggs
¼ C nonfat plain yogurt
¼ C flour
2 Tbsp wheat germ or ground flax seed
½ tsp ground cinnamon (maybe a little more)
¼ tsp salt
½ tsp vanilla
½ C finely chopped dried apricots (Can substitute Craisins® for apricots—yummy!)

Directions:
Butter a 8-inch square baking pan. Combine all ingredients in large bowl; mix well. Spread mixture evenly
into prepared pan.
Bake at 350º F about 25 minutes or until center is firm and edges are lightly browned. Cool and cut into 2-
inch squares.

Oriental Chicken Salad

Ingredients:
1/2 head of cabbage shredded
4 green onions
2 cooked chicken breast, diced
1 package of ramen noodles broken up
Tosted Sesame seeds
Tosted sliced Almonds

Dressing
1/2 package of ramen seasoning
1/2 cup oil
2 Tbsp vinager
2 Tbsp Sugar
1/2 tsp pepper
1/4 tsp salt

Directions:
Mix cabbage, onions, chicken breasts, ramen noodles, sesame seeds, almonds.

Mix dressing and coat salad. Serve immediately.

Christmas Crunch

Christmas Crunch

6 C Rice Chex
Ingredients:
6 C Corn Chex
4 C Honey Bunches of Oats with almonds
4 C Coconut
2 C Craisins
2 C sliced almonds
2 C Pecans
2 C Honey
1 C Butter

Directions:
Preheat oven to 325 degrees.

Melt butter in 4 cup measurer and mix honey in well. Line 2 cookie sheets with parchment paper. Mix dry ingredients well and spread onto cookie sheets. Pour honey/butter mixture on top of dry ingredients and stir to coat with rubber spatula. Bake for 30 minutes, stirring every 10 minutes. Store in airtight container.

Soft and Yummy Whole Wheat Bread

This is made in a bosch mixer so I can make 5 loaves at a time. But if you have a different mixer, you can cut down the recipe and make less loaves. Not crumbly at all. White bread softness with whole wheat flour

Ingredients
6 cups really warm water(115-130 degrees)
1/2 cup dry milk powder or buttermilk powder
3/4 cup extra virgin olive oil or safflower oil, or canola oil
1 1/4 cups honey
5 Tablespoons SAF instant yeast
18-22 cups of the flour
½ cup of vital wheat gluten
3 tablespoons of salt

Directions
First:
Using a wheat grinder, grind 12 cups of hard white or red wheat or have on hand, 5 pounds of flour. (18-22 cups)
In Bosch Mixer bowl place:
warm water(115-130 degrees)
milk
oil
honey
yeast
8 cups of the flour
vital wheat gluten
Mix slightly on lowest speed and cover and let set for 10-15 minutes. This is called proofing. Be careful,though, it may come up over the sides!

Then add:
3 Tablespoons Salt
Add enough remaining flour to create a soft and slightly moist dough. The dough should clean away from the sides of the bowl. Knead 9 minutes in Bosch Universal knead on speed 2.
Shape into 5 big balls of dough and cover and let rest while you are greasing the pans.
Take dough and shape into a neat 'log' and put into pan. The pans should each be filled about 2/3 of the way.
Cover and let rise until double in a warm draft-free place. This should take anywhere from 20-40 minutes. I preheat my oven and place the loaves on top while it is preheating. Some people prefer to set the loaves in a slightly preheated oven that has been turned off and then turned back on again after about 20 minutes.
Bake at 350 degrees for 30-35 minutes.

Lentil Tacos

Ingredients:
3/4 cup onions, finely chopped
1/8 tsp garlic powder
1 tsp canola oil
1/2 lb dry lentils
1 Tbsp. Chili powder
2 tsp. ground cumin
1 tsp. ground cumin
2 cups chicken broth

12 taco shells
Salsa
Shredded lettuce
Chopped tomatoes
Shredded Cheddar Cheese
Sour Cream
Taco Sauce
Any other favorite taco topping

Directions:
Saute onions in oil and sprinkle with garlic powder. Add lentils and spices and cook for 1 minute. Then add broth and cook over medium heat till lentils are soft. Or put mixture in crock pot and cook on low for 6 hours.

Construct tacos as usual and enjoy.

Wheat Chili

Ingredients:
4-6 Cups Steamed Wheat
1 Large onion diced
1/2 green pepper
3 Tbsp Chili powder
1 Tbsp garlic Powder
1 tsp cumin
1 quart tomatoes diced
2 cups tomato sauce

Directions:
Combine ingredients and simmer for about 30 minutes.

Hummus

Ingredients:
2 tsp olive oil
2 onions chopped (preferable saute)
3 garlic cloves
19 oz Chickpeas
3 Tbsp Lemon Juice
2 Tbsp Tahini
1/4 tsp Salt
1/4 tsp pepper

Directions:
mix in food processor, the serve.

Wonderful Pie Crust

Ingredients:
1/2 cup melted butter
3/4 cup flour
1/2 cup oats
1/2 cup chopped nuts
2-3 Tbsp Sugar

Directions:
Mix well, press into pie pan. Bake 350 degrees for 12-15 minutes.
Makes 1 pie crust.

Pink Lemonade Pie

Ingredients:
1-6oz can of frozen pink lemonade
1 can of Sweetened condensed milk
1-8oz cram cheese
1-12 oz cool whip
2 graham cracker crusts or wonderful pie crusts

Directions:
Whip room temperature cream cheese then add thawed pink lemonade, condensed milk, and cool whip. Add food coloring if desired. Pour into crusts and cool for several hours.

Pistachio Salad

Ingredients:
1 Pkg. Pistachio Pudding
1/2 cup crushed pineapple
1 cup mini marshmallows
1 container (lite) cool whip

Directions:
Mix pudding with 4 Tbsp Pineapple juice. Add rest of ingredients and mix up well. Chill

Strawberry Spinach Salad

Ingredients:
1-6oz bag baby spinach
1 pint fresh strawberries
Slivered almonds
Poppy Seed Salad Dressing.

Directions:
Put spinach in a bowl. Add sliced strawberries. Saute almonds in a little butter or margarine and add to spinach and berries. Pour on desired amount of dressing.

Jello Salad

Ingredients:
1 small pkg Lime or Lemon Jello
1 cup sour cream
1 cup boiling water
1 can fruit cocktail

Directions:
Mix dry jello with sour cream then at 1 cup boiling water to mixture.
Drain can of fruit cocktail in measuring cup. Then to the juice of the fruit cocktail add enough water to equal 1 cup. Mix fruit cocktail and juice/water to above mixture.
Refrigerate and let set.

Black Eye Pea Salsa

Ingredients:
1 can Black eye peas, not drained
1 can White corn, drained
1 package Good Seasons Italian Dressing mix dry
1/4 cup Vinegar
1 Bunch Cilantro, finely chopped
1 Bunch Green onion, chopped
4 Large Tomatoes, chopped
2 Avocados, chopped

Directions:
Mix and chill for at least 30 minutes.
Serve with corn chips.

Chickpea, Feta, and Tomato Salad

Ingredients:
2 Tomatoes chopped
1 cup Chickpeas
1 red onion, chopped
1 can pitted black olives
3 Tbsp Balsamic vinegar
1 Tbsp minced mint leaves
1/4 tsp black pepper
1/3 cup crumbled Feta cheese
2 cups torn Romaine Lettuce

Directions:
Mix and top onto lettuce

7 Layer Salad

To Prepare: Layer these ingredients in a trifle bowl or a 9x13 pan.

Ingredients
Medium head lettuce, shredded
3/4 cup sliced celery
3/4 cup diced red onion
1 small box frozen peas, thawed
1 1/2 cup mayonnaise + 1 Tbsp Sugar
8 oz grated Cheddar Cheese
Crumbled, cooked Bacon

Directions
Layer the ingredients in the order listed, from top to bottom, Refrigerate for at least 6 hours before serving.