he 3 hours, if the goetta is not thick enough, cook
In a large pot bring water to a boil and add oats, salt and pepper-reduce to a simmer, cover and cook for 2 hours.
Add meat, onion, spices and cover, cooking for 1 hour more.
Pour into pan/s-cool and then refrigerate.
Turn out, slice and fry until brown in a bit of butter or oil.
Place water, oats, salt and pepper into the crock pot and mix well.
Cover and cook on high for 1 hour, stirring 2 or 3 times.
Add meats and break up well.
Add onion, sage, thyme and bay.
cook for 4 hours on low, stirring now and again.
Uncover and add cornmeal-stir well.
Cook uncovered for 30 minutes.
Turn out into 3 loaf pans, cool and chill in fridge.
When set turn out and freeze what you want.
Slice and fry in a little butter or oil until brown and crusty, but dont let them touch in the pan or they will run.
side.
Cook 4 cups pinhead oats, in the broth left over
Melt 1 Tbs butter in a small saucepan over med high heat.
When the butter stops foaming, add the oats and stir well for 1 minute.
Reduce heat to low, and let the oats cook for 1 more minute.
Add the water, stir and place the lid on tightly.
Allow to simmer for 20 minutes, or until the majority of the water is absorbed.
Add the half and half and turn off the heat. Replace the lid and allow to sit for 5 minutes.
Add the remaining 2 Tbs butter and salt to taste.
Brown sugar and cinnamon may be added if you prefer sweet oats.
dium sized bowl; mix until oats are thoroughly coated. Saute green
Buy a bag of pinhead oatmeal.
Follow the directions on the bag with these exceptions:
e setting, to keep the oats from sinking to the bottom
f the lamb and the oats, and process again until well
amount to preference).
Fry goetta until browned, (DO NOT OVER
a box of quaker oats (the round canister).
Once
igh. Stir in steel cut oats, cover, and cook 90 minutes
arge saucepan; then add barley, oats, and yeast extract.
Saute
br>Put flours, bran, wheatgerm, pinhead oatmeal, sugar and salt in
Boil the meats seasoned with salts in enough water to yield about 2 quarts of stock.
When tender, remove the meat and remove all bones, gristle, fat, skin and other objectionable objects. Chop meat against grain into chunks (1/2-inch or less)
Heat stock; when boiling, add oats, stirring well to prevent sticking. Add water or oats as necessary to make mixture barely stiff.
Place meats and onions in a pan with enough water to cover. Squeeze meat until fine; add a pinch of salt. Fill a spice basket or a small tea ball, half full with pickling spice and peeled, halved garlic. Put basket under water and meat. Stir when meat boils, add bouillon cubes, stir. Wait 1/2 hour and add oats gradually; keep stirring until oats are done, (about 10 minutes). Pour into shallow pans and let cool, refrigerate. Slice thin and fry until crispy. Catsup is good on top.
Cook meat, onion, salt and water.
Add oats when meat is done (10 to 15 minutes).
Cook 5 to 10 minutes longer until thick. Chill in pan.
Slice and brown.
Brown meat.
Cook oats for 10 minutes.
Mix with other ingredients and cook until thick.
Pour in loaf pans.
Let set for 1 hour and then brown.
izzling nicely, add steel-cut oats and stir until all grains
Combine flour, oats, sugars, baking soda, baking powder, cinnamon, and salt; mix well.
In another bowl, combine mashed bananas, oil, applesauce, eggs, and vanilla; mix well.
Add wet ingredients to dry ingredients until well combined.
Mix in chopped nuts.
Pour into 9 x 5 loaf pan thinly coated with cooking spray.
Sprinkle a thin layer of quick oats on top of the batter.
Cook at 350 degrees for 1 hour or until a cooking skewer or knife inserted in center comes out clean.
Allow to cool for at least an hour before cutting.