Saute finely chopped bacon, mushroom and tomato in a frying pan.
Using a little water or milk, blend rolled oats to a smooth cream and add beaten egg, parsley and salt and pepper.
Fry tablespoonfuls of batter on both sides until golden-brown.
dium sized bowl; mix until oats are thoroughly coated. Saute green
Melt together first 4 ingredients.
Add (already mixed together) the remaining ingredients.
Bake approximately 20 minutes at 350\u00b0.
Cut while hot (immediately) into squares and put back in oven (switched off) for about 10 minutes.
Use 7 x 11-inch pan.
he dry ingredients for the crunchies, except for the baking soda
aked through. (Sorry, aunt's recipe is a bit vague on
ot have canned pumpkin in South Africa, and would use home-cooked
lour.
Add the sugar, oats and coconut stir well until
ifted flour, and coconut and oats.
Roll rounded teaspoons of
n another bowl combine flour, oats, baking soda and salt.
These are typically grilled in South Africa, and if so, you need
a box of quaker oats (the round canister).
Once
Cream butter and honey. Add beaten egg.
Sift dry ingredients and add to creamed mixture.
Stir in oats and shredded zucchini, raisins and walnuts (coconut too if desired).
Drop onto ungreased cookie sheet and bake at 375\u00b0 for 15 minutes.
Yields approximately 4 1/2 dozen.
Mix to combine spices for the taco seasoning. Heat skillet on medium heat and add oil. Add turkey and cook over medium to medium high heat while breaking up the meat with a spatula. After 3-4 minutes add chopped garlic and taco seasoning.
Continue to cook until turkey is done.
Usually you will want to use half the taco seasoning from the above recipe and save the remaining for another taco night. For stronger taco flavor use more seasoning.
To prepare tacos, use leaf lettuce as a taco shell and add condiments as you choose.
Sift together flour, sugar, baking powder, soda and salt.
Add brown sugar, shortening, egg and vanilla; beat well.
Stir in oats and nuts.
Form dough into small balls.
Dip tops in a little additional granulated sugar.
Place on ungreased cookie sheet. Bake at 375\u00b0 for 10 to 12 minutes.
Makes 3 1/2 dozen.
Sift flour, sugar, baking powder, soda and salt.
Add brown sugar, shortening, egg and vanilla.
Beat well.
Stir in rolled oats and walnuts.
Form dough into small balls.
Dip in a little sugar.
Place on ungreased cookie sheet.
Bake at 375\u00b0 for 10 minutes.
Cream margarine and brown sugar in large bowl until light and fluffy. Add eggs and vanilla. Beat until smooth. Combine flour, Equal, salt and baking soda; blend into egg and margarine mixture. Then stir in oats. Drop by teaspoons onto ungreased cookie sheet. Bake at 350\u00b0.
Cream the oleo, sugar and vanilla.
Add egg; mix well.
Sift flour, soda, baking powder and salt; add to creamed mixture. Blend in oats, corn flakes and coconut.
Drop by teaspoonfuls onto greased cookie sheet.
Bake for 13 to 15 minutes in a 325\u00b0 oven. Good.
Mix sugar and cocoa in large saucepan.
Add butter and milk and boil 2 minutes.
While stirring, remove from heat.
Add oats, peanut butter and vanilla.
Mix thoroughly.
Drop by teaspoons onto waxed paper.
Cool until set.
Makes 4 dozen.
Cream butter, sugars and vanilla.
Add egg and mix until smooth.
Sift flour, baking soda, baking powder and salt together and add to the creamed mixture.
Blend in rolled oats, cornflakes and coconut.
Drop from teaspoon on cookie sheet.
Bake in slow oven at 325\u00b0 for 15 minutes or until done.
Sift dry ingredients.
Add sugar, shortening, egg and vanilla. Beat well; stir in oats and nuts and form into balls.
Dip top into granulated sugar; place on ungreased cookie sheet.
Bake at 375\u00b0 for 10 to 12 minutes.