1 1/2 c MILK
1/2 c CURRANTS OR RAISINS
1 tb SUGAR
1/4 ts GROUND CINNAMON
13 c FARINA, QUICK-COOKING
IN A SAUCEPAN BRING MILK TO BOILING. STIR IN RAISINS OR CURRANTS, SUGAR, CINNAMON AND 1/4 TEASPOON SALT. SLOWLY ADD FARINA, STIRRING CONSTANTLY. COOK AND STIR JUST TO BOILING. REDUCE HEAT; COOK AND STIR FOR 30 SECONDS. COVER AND REMOVE FROM HEAT; LET STAND 1 MINUTE. SPOON INTO BOWLS.
2 c Whole wheat flour
1/3 c Natural bran
1 ts Baking powder
1 ts Baking soda
1/4 ts Salt
1 c Banana, mashed
1/2 c Orange juice concentrate,
-thawed 1/4 c Packed brown sugar
1/4 c Vegetable oil
1/4 c Milk
1 Egg
1 ts Orange rind, grated
In a large bowl, combine whole wheat flour, natural bran, baking powder, baking soda and salt. In separate bowl, whisk together mashed bananas, thawed orange juice concentrate, brown sugar, vegetable oil, milk, egg and orange rind until well mixed. Pour over dry ingredients, stirring just until combined. Spoon batter into greased or paper-lined muffin cups, filling each to top. Bake in 400F 200C oven for 20-25 minutes o just until muffin tops are firm to the touch. Let muffins cool in pan on rack for 5 minutes before removing from pan. Makes 12 small or 8 medium muffins. Freeze muffins individually, wrapped in plastic wrap; reheat frozen in the microwave or wrapped in foil in 400F 200C toaster oven. Per small Muffin: about 175 calories, 4 g protein, 6 g fat, 29 g carbohydrate Source: Canadian Living magazine, Jan 95 Presented in article by Riki Dixon "Portable Meals: Snacks to Go" [-=PAM=-] PA_Meadows@msn.com
3 1/2 c Toasted Oats
1 c Raisins
1 c Chopped nuts
2/3 c Butter or margarine, melted
1/2 c Firmly packed brown sugar
1/3 c Honey, corn syrup or
-molasses 1 Egg, beaten
1/2 ts Vanilla
1/2 ts Salt
From: Quaker Oats Wholegrain Cookbook Combine all the ingredients, mix well. Press firmly into well greased jelly roll pan or 15-10 cookie sheet. Bake in preheated mod. oven (350) about 20 minutes. Cool, cut into bars. Store in tightly covered container in cool dry place or in fridge. Variations: Add 1/2 cup flaked or shredded coconut. Substitute 6 oz pkg chocolate chips for raisins Substitute 1/2 cup sunflower seed for 1/2 cup nuts. Note: You can use a 13x9 pan, but bake at 325 for 30 to 35 minutes instead. ~donna
1 pk Oyster Crackers
1/2 T Garlic powder
1/2 T Lemon pepper
2/3 c Orvil Reddenbacher's
-buttery oil 1 pk Hidden Valley Ranch
-Dressing Mix and shake in a plastic bag. Serve as you would salted peanuts.
8 Thin Salami Slices
1/4 c Chunk-Style Peanut Butter
Serves: 2 Spread the peanut butter on the slices and roll them into longs. NOTE: I had to force myself to try this high-protein snack the first time, but once was all it took. It's a surprisingly delicious combination and the kids love them. From Super Snacks For Kids by Penny Warner Copyright 1985