Friendship Soup

Adapted from Jill Hart

Monroe Ward

 

Ingredients

• 4 quarts of water
• 1/2 cup dry split peas
• 1/2 cup barley (pearl or instant)
• 1/2 cup dry lentils
• 1/2 cup brown rice
• 1/3 cup bouillon (12 tsp./cubes)
• 1/3 cup dry onion
• 2 tbsp. Italian Seasoning
• 2 bay leaves
• 1/3 cup miniature pasta

 

Instructions:

1. Combine all ingredients except for  pasta in a large pot.  Bring to a boil.
2. Reduce heat.  Cover and simmer for 45 minutes.
3. Add pasta and simmer 20 minutes more.

 

Notes: I make half this recipe for the my family of 6.  The original recipe included 1 lb. ground beef and 2 cans diced tomatoes.  My family dislikes both, so I left them out.  Also this can easily be made vegan or vegetarian by leaving out the bouillon cubes and adding some salt and spices.  

Dakota's Oatmeal, Blueberry and Orange Muffins

From The Friday Night Knitting Club by Kate Jacobs

 

 

350 for 20-25 minutes

Ingredients:

• 1 cup rolled oats
• 1 cup whole wheat flour
• 1 tsp. baking powder, baking soda, salt
• 1 ½ cups flaked sweet coconut (I use unsweetened coconut)
• Grated rind of one large orange
• 1 egg (I often use a chia egg)
• ½ cup honey
• 3 tbsp. olive oil
• 1 tbsp. vinegar
• Juice one orange and add water to make 1 cup liquid
• 1 to 1 ¼ cups fresh or frozen blue berries

Instructions:

1.  Preheat oven to 350 F
2. Line muffin tin with paper cups
3. Combine the dry ingredients into a large mixing bowl: oats, flour, baking powder, baking soda, and salt.
4. Add the coconut flakes and orange rind to dry ingredients
5. Get a separate bowl and beat the egg.  The incorporate the wet ingredients with the egg:  honey, oil, vinegar, juice and water.
6. Add the wet ingredients to the dry mix and stir until just moist.
7. Fold in blueberries
8. Pour batter into muffin cups.
9. Bake at 350 for 20-25 minutes

Green Rice

Adapted from allrecipes.com

 

350 for 30 minutes

Ingredients:

• 3 cups water
• 2 cups brown rice
• 1 lb. spinach, finely chopped (or any other green vegetable ie. kale, broccoli, cabbage, etc.)
• 1 egg (I often use a "chia egg")
• 1 12 oz. can evaporated milk
• 1 cup shredded cheese (any variety will work)

Instructions:

1. In a large pan bring water to a boil.  Add rice.  Cover and simmer for 20 minutes.
2. Remove pan from heat.  Mix in spinach, egg, milk and cheese.
3. Pour into a 9 x 13 pan and top with more cheese.
4. Cook at 350 for 30 minutes.

Note: an easy way to chop the spinach or other leafy greens is to use kitchen scissors.



Ziti

Adapted from my mom's recipe

 

350 for 25 minutes

Ingredients:

• 12 oz. penne noodles
• 15 oz. Ricotta cheese
• 4 oz. Parmesan cheese
• 4 oz. mozzarella cheese
• 4 cups tomato sauce (I use one jar of Kirkland Spaghetti Sauce)

 Instructions:

1. Cook penne noodles according to package directions. Drain.
2. Mix spaghetti sauce with noodles.
3. Spread half of noodles on the bottom of a 9 X 13 pan.
4. Mix cheeses together then spread this mixture over the noodles.
5. Spread remaining noodles over the cheese mixture.
6. Top with mozzarella cheese.
7. Cook at 350 for 25 minutes.

Chia Seed Egg Substitute

Costco Magazine (I think)

 

Ingredients: 

• 1 tbsp. chia seeds
• 3 tbsp. water

 Instructions:

1. Combine ingredients well and let stand for five minutes.  It should resemble jelly.
2. This is a substitute for one egg.

 

I have heard of people grinding up their chia seeds using a coffee grinder before combining with the water, but I haven't found it to be necessary.  This egg substitution works in anything baked.

Master Mix Pancakes/Waffles

7th Grade Foods Class

 

Ingredients: 

• 1 1/2 cups master mix
• 1 cup water
• 1 egg (I substitute a "chia" egg sometimes)

Instructions:
Whisk all ingredients together and use as you would any pancake or waffle batter.

 

Note: I always double this recipe for waffles for my family of six.


Master Mix

7th Grade Foods Class

 

 Ingredients:

• 4 1/2 cups flour (I use whole wheat)
• 3 tbsp. baking powder
• 1 1/2 tsp. salt
• 1 tsp. cream of tartar
• 2 tbsp. sugar (I leave it out)
• 1/2 cup dry milk
• 1 cup shortening (I use coconut oil)

 Instructions:

1. In a large bowl combine flour, baking powder, salt, cream of tartar, sugar and dry milk
2. Using another large bowl sift flour mixture three times.
3. Cut in shortening with a pastry blender until mixture looks like coarse crumbs.
4. Store in a plastic bag at room temperature.
5. This mix can be used to make pancakes or waffles. 

Peanut Butter Swirl Bars



Karen Smith
North Branch Ward


350 for 25 to 30 minutes

Ingredients:

• 1/2 cup peanut butter
• 1/3 cup softened butter
• 3/4 cup firmly packed brown sugar
• 3/4 cup white sugar
• 2 eggs
• 2 tsp. vanilla
• 1 cup flour (I used whole wheat and it worked fine)
• 1 tsp. baking powder
• 1/4 tsp. salt
• 6 oz. semi-sweet chocolate chips

Instructions:

1. Cream together peanut butter, butter, brown sugar and white sugar.
2. Add eggs and vanilla.  Mix until combined.
3. Add flour, baking powder and salt.
4. Spread into greased 9 X 13 pan.
5. Sprinkle chocolate chips evenly over surface.
6. Bake for 5 minutes.  Remove pan and run a knife through to marbleize.
7. Return pan to oven.  Bake 20 to 25 minutes longer until golden brown.