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Granola
GRANOLA
2 c rolled oats 1/4 c ground flax seeds
3/4 c unsweetened coconut 1/4 c bran and or macro
1/2 c wheat germ wheat flakes
1/2 c chopped nuts 1/2 c ground (course)
1/2 c hulled sunflower seeds chopped roasted soy beans
Heat together: 1/2 c honey, 1/4 c soy or corn oil, 1tsp
vanilla.
Put all together and bake on cookie sheet. Stir every
5 minutes for 15 minutes. Oven 350
I added raisins. Chopped dates can be added if desired
Store coconut can be used in place of unsweetened.
Card 1 Back: blank
---
# Granola
## Ingredients
- 2 cups rolled oats
- 3/4 cup unsweetened coconut
- 1/2 cup wheat germ
- 1/2 cup chopped nuts
- 1/2 cup hulled sunflower seeds, chopped
- 1/4 cup ground flax seeds
- 1/4 cup bran and/or macro wheat flakes
- 1/2 cup ground (coarse) roasted soy beans
### Liquid Mixture
- 1/2 cup honey
- 1/4 cup soy or corn oil
- 1 tsp vanilla
## Instructions
1. Heat together the honey, soy or corn oil, and vanilla.
2. Combine all dry ingredients together.
3. Pour the liquid mixture over the dry ingredients and mix to combine.
4. Spread onto a cookie sheet and bake at 350°F, stirring every 5 minutes for 15 minutes total.
## Notes (from card)
- Raisins may be added.
- Chopped dates can be added if desired.
- Store-bought (sweetened) coconut can be used in place of unsweetened. -
Granola
granola
MIX
4 cups rolled oats and rolled
wheat
1-1/2 cups shredded
unsweetened coconut
1 cup wheat germ
1 cup chopped nuts
1 cup hulled sunflower seeds
1/2 cup sesame seeds
1/2 cup bran
1 cup ground toasted
soybeans
HEAT
1/2 cup oil
1/2 cup honey
1—2 teaspoons vanilla
COMBINE honey-oil mix-
ture with dry ingredients and
mix
BAKE on oiled cookie sheets
at 375 degrees for 20—30
minutes stirring now and
then
Back: blank
---
# Granola
## Ingredients
### Dry Mix
- 4 cups rolled oats and rolled wheat
- 1 1/2 cups shredded unsweetened coconut
- 1 cup wheat germ
- 1 cup chopped nuts
- 1 cup hulled sunflower seeds
- 1/2 cup sesame seeds
- 1/2 cup bran
- 1 cup ground toasted soybeans
### Liquid
- 1/2 cup oil
- 1/2 cup honey
- 1–2 tsp vanilla
## Instructions
1. Combine all dry mix ingredients in a large bowl and mix together.
2. Heat together the oil, honey, and vanilla.
3. Pour the honey-oil mixture over the dry ingredients and mix well to combine.
4. Spread mixture onto oiled cookie sheets.
5. Bake at 375°F for 20–30 minutes, stirring now and then. -
Broccoli Salad
G. White
Broccoli Salad
2 Bunches Broccoli (Flowers)
1 # bacon - cut & fried & drained
1 Cup Onion (Red or White) small pcs.
1 Cup Raisins
2 Cups Sunflower Seeds (toasted)
Dressing:
1 Cup Miracle Whip ) sugar to taste
1 T Vinegar ) (2 T or more)
Back: blank
---
# Broccoli Salad
*Recipe from the kitchen of G. White*
## Ingredients
### Salad
- 2 bunches broccoli, florets only
- 1 lb bacon, cut, fried, and drained
- 1 cup red or white onion, finely diced
- 1 cup raisins
- 2 cups sunflower seeds, toasted
### Dressing
- 1 cup Miracle Whip
- 1 Tbsp vinegar
- 2 Tbsp sugar, or more to taste
## Instructions
1. Fry bacon until crisp; drain well and set aside.
2. Cut broccoli into small florets; discard stems or reserve for another use.
3. Combine broccoli florets, bacon, onion, raisins, and sunflower seeds in a large bowl.
4. Whisk together Miracle Whip, vinegar, and sugar until smooth.
5. Pour dressing over salad and toss to coat evenly.
6. Refrigerate at least 1 hour before serving to allow flavors to meld. -
Roasting Seeds
ROASTING SEEDS
2 cups unwashed sunflower seeds (or pumpkin
seeds)
½ teaspoon Worcestershire sauce
1½ tablespoons melted butter (or oil)
1¼ teaspoons salt
Preheat oven to 250 degrees. Mix together seeds, Wor-
cestershire sauce, melted butter and salt. Spread coated
seeds in large shallow pan. Place in oven and leave about
20 minutes; stir occasionally until seeds are dry, crisp and
golden in color.
Note: This recipe is equally good when done with
pumpkin seeds.
Back:
When the sunflower heads are yellow, petals turn
brown and dry and leaves are ragged and brown, they're
ready to harvest. Cut the heads off a few inches down
the stem. Hang them to dry in a well ventilated place —
you may want to tie a cloth bag (such as cheesecloth)
around the head to catch seeds dropping off while drying.
When most of the seeds are loose, remove the rest
from the pod with a stiff wire brush. Seeds that seem a
little moist should be spread out on a flat surface to dry
completely. Store seeds in small containers. They tend to
heat up and spoil in larger bins. Stir seeds a couple times
a week to prevent mustiness. Eat them either raw or
roasted.
---
# Roasting Seeds
## Ingredients
- 2 cups unwashed sunflower seeds (or pumpkin seeds)
- 1/2 tsp Worcestershire sauce
- 1 1/2 Tbsp melted butter (or oil)
- 1 1/4 tsp salt
## Instructions
1. Preheat oven to 250 degrees.
2. Mix together seeds, Worcestershire sauce, melted butter, and salt.
3. Spread coated seeds in a large shallow pan.
4. Place in oven and leave about 20 minutes, stirring occasionally, until seeds are dry, crisp, and golden in color.
**Note:** This recipe is equally good when done with pumpkin seeds.
## Harvesting and Storing Sunflower Seeds
1. When the sunflower heads are yellow, petals turn brown and dry, and leaves are ragged and brown, they're ready to harvest.
2. Cut the heads off a few inches down the stem.
3. Hang them to dry in a well ventilated place. You may want to tie a cloth bag (such as cheesecloth) around the head to catch seeds dropping off while drying.
4. When most of the seeds are loose, remove the rest from the pod with a stiff wire brush.
5. Seeds that seem a little moist should be spread out on a flat surface to dry completely.
6. Store seeds in small containers. They tend to heat up and spoil in larger bins.
7. Stir seeds a couple times a week to prevent mustiness.
8. Eat them either raw or roasted. -
High Protein Cole Slaw
High Protein Cole Slaw
12 grams usable protein in each serving.
2 cups cabbage, shredded
1 cup carrot, grated
1/2 cup apples, diced
1/2 cup raisins
1/2 cup roasted peanuts
2/3 cup sunflower seeds
Dressing:
1/2 banana, mashed
1/3 cup buttermilk or yogurt
1/2 cup ricotta cheese
1/4 cup apple juice
Blend dressing ingredients by hand or in blender. Com-
bine with other ingredients and chill well before serv-
ing.
Back:
Reflections
n our vantage point it is easy to condemn the
risees for their unwillingness to hear Jesus.
Israel was always deaf to her prophets. We,
often refuse to hear the prophets in our midst.
y are too unsettling, too troublesome and too
dent to be taken seriously.
eat and weeds must always grow together. Not
n churches are exempt from this eternal rule.
all who use the name of Christian promote the
gdom of God. Those do who care for the poor,
sick, the powerless, th[e...]
13:31-32 T[...]
In spite of [...]
imperceptibl[...]
do not unde[...]
13:33-43 C[...]
Matthew [...]
mustard see[...]
parables. Ve[...]
13:44-46 T[...]
In two sim[...]
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one has disc[...]
from it.
---
# High Protein Cole Slaw
*12 grams usable protein in each serving.*
## Ingredients
- 2 cups cabbage, shredded
- 1 cup carrot, grated
- 1/2 cup apples, diced
- 1/2 cup raisins
- 1/2 cup roasted peanuts
- 2/3 cup sunflower seeds
## Dressing
- 1/2 banana, mashed
- 1/3 cup buttermilk or yogurt
- 1/2 cup ricotta cheese
- 1/4 cup apple juice
## Instructions
1. Blend dressing ingredients by hand or in blender.
2. Combine with other ingredients and chill well before serving.