3 c Cooked AM Buckwheat Groats
– (Whole Brown) 1/2 c AM Cracked Wheat
1/2 c Diced red onion
1/3 c Diced celery
1/4 c Diced bell pepper
1/4 c Safflower oil
1 c Sliced mushrooms
1 c Diced tomatoes
1/3 c Slivered almonds
-OR- sunflower seeds 1 ts Sea salt (optional)
1/4 ts Onion powder
1/4 ts Garlic powder
1/2 ts Chili powder
1/2 ts Poultry seasoning
1/2 [...]
1/2 c Vegetable oil
1/2 c Honey
1 t Vanilla extract
2 c Rolled oats (quick
-or old fashioned -oatmeal, uncooked) 2 c Wheat flakes
1 c Sunflower seeds
1 c Raisins
3/4 c Sesame seeds
1/2 c Walnuts, chopped
1/2 c Coconut, flaked
Preheat oven to 350 degrees F. Combine all the dry ingredients and mix well (do not break up the wheat flakes). [...]
INGREDIENTS REQUIRED
6. Possibly the first essential to a correct knowledge of bread making is familiarity with the ingredients required. These are few in number, being merely flour, liquid, which may be either milk or water, sugar, gsalt, and yeast; but the nature of these, particularly the flour and the gyeast, is such as to demand [...]
99. A well-planned breakfast menu is here given, with the intention that it be prepared and used. This menu, as will be observed, calls for at least one of the dishes that have been described, as well as some that ghave not. Directions for the latter, however, are given, so that no gdifficulty will be [...]
COMPOSITION AND VARIETIES
67. As an article of food, OATS are used very extensively. In Scotland, this cereal formed the principal article of diet for many years, and as the hardiness of the Scotch people is usually attributed to their diet the value of oats as a food cannot be overestimated. This grain, or cereal, grows [...]
ORIGIN, CLASSIFICATION, AND USE
30. The word corn has been applied to various grains and is now used in a variety of ways in different countries. In ancient times, barley was called corn, and at the present time, in some countries, the entire year’s food crop is referred to by this name. The English apply the [...]
USES OF CEREALS
14. Cereals and cereal products play a very important part in the food problem, for the prosperity of a country depends on its grain crops and the people of all classes are dependent on them for food. This is evident when it is known that they form a greater proportion of the food [...]
1. ORIGIN OF CEREALS.–Cereals, which is the term applied to the edible seeds of certain grains, originated with the civilization of man. When man lived in a savage state, he wandered about from place to place and depended for his food on hunting and fishing; but as he ceased his roaming and began to settle [...]
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