Food For Peace
1 cup butter
1 cup cracked wheat
1 1/2 cups sugar
4 cups water
1/2 teasp. cardamon powder
1/2 teasp. nutmeg powder
Method:
1. Melt butter.
2. Roast cracked wheat until brown.
3. Boil sugar, water, cardamon, nutmeg, and raisins.
4. Pour over cracked wheat.
5. Simmer on low heat until water is gone.
6. Remove from heat.
7. Cover until serving time.
* Yields 3 cups.
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1 lb. butter
5 cups rolled oats
3 Tablesp. ground cinnamon
1 1/2 Tablesp. vanilla essence
1 1/2 cups sugar
1 1/2 cups desiccated coconut (optional)
1 1/2 cups raisins
1 1/2 cups raw peanuts, cashews, hazel nuts or sunflower seeds
Method:
1. In a heavy-bottomed pot, melt butter.
2. Add oats. Stir in coconut. When they turn s shade darker and oats are toasted, add
cinnamon and vanilla.
3. Stir in sugar. Remove from heat.
4. Add raisins.
5. Deep-fry peanuts or other nuts until light brown. (If using a combination of nuts, fry
each type separately.)
6. Stir into granola.
* Yields 10 cups.
variation:
Add chopped dates, chopped figs, wheat germ, bran, wheat flakes, barley flakes, etc. Roast
other flakes like oats. Remember to add more butter if you increase the quantity of
grains.
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Method:
This is simply uncooked granola. Follow GRANOLA recipe for quantities. (Listed in this
section.) Ingredients may vary according to taste. Fine porridge oats suit best for
muesli. Pour milk or yogurt over muesli to serve. Do not add butter as for granola recipe.
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6 cups milk
2 cups porridge oats
1 1/2 Tablesp. butter
1 1/2 cups sugar
1 cup raisins
1 Tablesp. vanilla essence or cinnamon powder
Method:
1. Bring milk to a boil. Stir all ingredients into milk.
2. Remove from heat. Cover tightly. Set aside 15 minutes until it thickens.
3. Return pot to heat. Stir until creamy. Serve hot.
* Yields 7 cups.
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3 cups milk
3/4 cup semolina
5 Tablesp. sugar
1 teasp. vanilla essence
1/4 cup raisins, chopped figs or dates
Method:
1. Bring milk to boil. Whisk in all ingredients.
2. Remove from heat. Cover tightly. Set aside 15 minutes until it thickens.
3. Return pot to heat. Stir until creamy. Serve hot.
* Yields 4 cups.
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3 cups milk
1/2 cup sago or tapioca pearls
5 Tablesp. sugar
1 teasp. vanilla essence
1/2 cup chopped dates (optional)
Method:
1. Cover sago with water. Soak 1 hour.
2. Strain away water.
3. Boil milk. Whisk in sago.
4. Remove from heat. Cover tightly.
5. Set aside 15 minutes until it thickens.
6. Return pot to heat.
7. Stir in remaining ingredients. Serve hot.
* Yields 10 cups.
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1 cup cold cooked SIMPLE RICE (See RICE
RECIPES.)
1 cup yogurt
2 Tablesp. sugar
1 cup mixed fresh fruits (grapes, bananas, orange slices, apples, etc.)
1/2 cup raisins
Method:
1. Combine all ingredients.
2. Serve cold.
* Yields 3 cups.
(This is nice served in hot weather.)
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1 cup cooked SIMPLE RICE (See RICE RECIPES.)
1 cup milk
3 Tablesp. sugar
1 handful raisins
1/4 teasp. vanilla essence
Method:
1. Gently boil milk and rice until somewhat creamy.
2. Stir in sugar and vanilla.
3. Simmer 5 minutes. Serve hot.
* Yields 10 cups.
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