Foods Recipes

2 Eggs; lightly beaten

1 c Plain yogurt

2 tb Oil

1/4 c Honey or molasses

1 c AM Whole Wheat Flour

1/2 c AM Garbanzo Flour

1/2 ts Sea salt (optional)

2 ts Non-alum baking powder

1/4 c Raisins (optional)

1/4 c Chopped nuts (optional)

Preheat oven to 375 F. Beat the liquid ingredients together. Mix the dry ingredients and stir into the liquids until moistened. Fill oiled muffin tins 2/3 full. Bake 20 minutes at 375 F. until done.

Source: Arrowhead Mills "toasted Garbanzo Flour" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias

1 lb Sweet potatoes; baked

1/2 c Green peas; cold cooked

1/2 c Crushed unsweetened pineappl

3 tb Parsley; chopped fresh

1/3 c Favorite dressing

8 ea Lettuce leaves; (optional)

Peel and slice sweet potatoes and place in a small bowl. Add remaining ingredients; toss lightly. If desired, serve on lettuce leaves. FROM: SONDRA PETERSON (DMDG94A)

20 California dried figs

-- stewed, unsweetened 2 c Sifted all-purpose flour

4 1/2 ts Baking powder

2 tb Sugar

1 ts Salt

2 Eggs

1/3 c Shortening; melted

3/4 c Milk (about)

Butter muffin pans generously. Snip stems off stewed figs and place figs in mixing bowl. Beat them hard, until whirled into small bits. Sift flour, measure and sift again with baking powder, sugar and salt. Add dry ingredients to figs and mix lightly. Add eggs, shortening and milk, and stir together until just mixed. Fill muffin pans half full. Bake in hot oven (400 F.) for about 12 minutes or until lightly browned. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias

2 c Wild Rice Pancake/Waffle Mix

-- (Arrowhead Mills) 1/4 c Parmesan cheese

1 ts Italian seasoning

1/2 ts Garlic powder

1 Egg or egg replacer

2 tb AM Unrefined Vegetable Oil

1 1/2 c Milk or milk substitute

1/2 ts Sea salt (optional)

Preheat oven to 400 F. Stir dry ingredients together. Beat liquids together in a separate bowl. Add dry mixture to liquids and stir well. Divide into 12 oiled muffin tins and bake for 20 minutes or until done. Source: Arrowhead Mills "Whole Grain Muffins" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias

3/4 c White cornmeal

3/4 c Yellow cornmeal

3 tb Flour

1/4 ts Soda

1 1/2 ts Baking powder

1 ts Salt

2 tb Vegetable shortening; melted

1 c Buttermilk

1 Egg; beaten

1 Jalapeno; finely chopped

10 oz Ro*tel tomato w/green chili

All ingredients together. b degrees for 25 to 30 minutes. This recipe comes from a book "Snake; Rattle; and RO*TEL."