Sides
 

Build-a-Granola  *New

 Basic Dry Ingredients:

 - 4 C rolled oats (quick or regular)
 - 1/2 C wheat germ (in the cereal isle for most stores)
 - 1/2 C oat or wheat bran (cereal or baking isle)
 - 1/2 C flax seed meal (baking isle)
 - Optional:  1/2 C brown sugar (depends if want more honey instead of brown sugar)

NOTE:  you can be flexible on the amounts of the "filler" dry stuff, but keep the rolled oats the same.
You can even add other grains if you'd like, or omit some (flax seed meal acts like an oil when heated, and the husk also has a crunchy taste...just experiement until you get the amounts adjusted to your taste buds).

Mix dry ingredients in a large bowl.  Set aside.

 Basic Wet Ingredients:

 - 1/2 C or so of honey (less, like 1/4 C, if you used brown sugar)
 - 1/2 C water
 - 1/4 C oil (more, like 1/2 C, if you used less flax seed meal)
 - 1 tsp vanilla (or other flavor, if you'd like)

Mix wet ingredients, add to the dry ingredients.

NOW, for the fun part.  This is what gives your granola "life".

Mix and match any of the following ingredients to your granola.  What you put in is what gives it its flavor.  Use 1/2 Cup for nuts and fruits and 1-2 tsp for seasonings:

Chopped pecans        Chopped walnuts        Raw sunflower seeds (or baked, just add when it is done)
Chopped or whole almonds        Chopped hazelnut        Dried blueberries        Dried cherries
Dried chopped mangos        Dried chopped papaya        Dried chopped strawberries       
7 Blend (from Sams Club)     Cinnamon        Ginger        Ground lemon or orange peel       Ground cloves

The possibilities are endless!  I used ground anise and ground orange in a batch, and even added lemon juice as some of the liquid.  It turned out pretty good and ironically, I could hardly taste them.  Your tastebuds will pick up on the nuts, but especially the dried fruit you put in.  AND the fruit provides some of the sugar which is why I use less sugar.

POUR the granola into a high ridge (if you have one) cookie sheet.  I like to line the bottom with wax paper so I have less to clean.  Bake between 250 and 300 degrees, stirring every 13-15 minutes for about 45 minutes or less.  I set a timer for every stir (especially wathc the corners) and when it  becomes golden brown, it's done!

 

Pumpkin Dinner Rolls

  -2tsp active dry yeast
  - 1 1/2 C warm water

(dissolve the yeast in the water, set aside until foamy on top - add a tsp of sugar if wanted)

In a mixing bowl (I use my Kitchen Aid mixer), add:

  - one small can pumpkin
 - 1/2 C butter (margarine is fine too)
  -1/2 C sugar
  - 2 eggs
  - 1 1/2 tsp salt
  - 2 1/2 C whole wheat flour

 Add yeast mixture and blend well.

 With a dough hook (or by hand or spoon), add 4-5 C flour to form a soft dough. 

 Transfer to an oiled bowl, cover and let rise in a warm spot (you can heat your oven up to 175 degrees, turn off, and then put bowl in when it is warm).  When doubled (usually an hour or longer), take out and punch down.
Divide dough into 3 portions.  Roll each into a 12 inch circle.  Cut into 12 wedges and roll up just like a crescent.  Place on baking sheets, and let rise for a little while.  HEAT OVEN TO 375 degrees.

Bake for 12-15 minutes.

 

Crunchy Cabbage Salad

Make dressing first:

-1 flavor packet from noodles
-2 Tb sugar
-3 Tb vinegar
1/3 C oil
pepper to taste

Mix all ingredients well.  Refrigerate until needed.

-2 Tb sesame seeds
-1/2 C slivered almonds
-1/2 head cabbage (abt 5 C shredded)
-4 grn onions (chopped)
-1 pkg chkn flavor Ramen noodle (save packet flavor for dressing)

Toast almonds, sesame seeds, and broken up noodles on med heat in heavy frying pan with a little oil, mixing constantly.  Be careful not to burn!  Set aside.  Combine shredded cabbage and onions, toss.  Add noodles and dressing mixes when ready to serve, otherwise noodles may get too soggy too fast.

 

Spinach Strawberry Salad
(From Dad Rowley)

1 pkg spinach (fresh, washed)
1 pt fresh strawberries

Slice strawberries, tear spinach into bite-size pieces.  Place in large bowl.

1 sm pkg slivered almonds
4 T sugar
Saute almonds and sugar, don't burn!  Let cool and break up, then add to salad.

Sauce:
1/2 C sugar
1/2 C oil
1/2 C vinegar
1 T poppy seeds
2 T sesame seeds
1/4 tsp paprika
1 1/2 tsp finely chopped onion
1/2 tsp Worcestershire sauce
Wisk together and drizzle over salad. Toss gently and serve immediately.

 

Lemon Green Beans

1 16oz pkg baby green beens
1/2 C water
1 T butter
1 tsp lemon & pepper seasoning
1 T lemon juice

Saute 1/2 C water and grn bns in sauce pan, stirring occasionally, until water evaporates.
Add butter and seasoning first, then lemon juice last (it will turn some of the green beans brown).

 

Italian Mashed Potatoes

6-8 large potatoes, peeled and quartered
3 T Italian salad dressing
3 T butter (margerine, etc.)
milk

Boil potatoes until tender.  Drain and beat on medium with a mixer.  Add dressing and butter and enough milk to make a creamy consistency.  Keep beating until you think you can beat it no more.  This is the trick to really yummy mashed potatoes!

Fruity Waldorf Salad

Mix together:
1/3 C Mayo (I use Smart Balance)
1 Tb Sugar
1 tsp lemon (or more)

In a medium size bowl, mix together:
3 large, peeled, cored, and chopped apples
1/4 C chopped celery
1/2 C Seven Blend dried fruit (you can get this at Sam's Club, otherwise just throw in a mix of dried cherries, chopped apricots, raisins, dried blueberries, and any other dried fruit that sounds good to you)
1/2 C chopped nuts (I like walnuts best)

Mix with the mayo mixture and let flavors blend.  Enjoy!