minutes.
Serve with Whole Grain Mustard Remoulade or favorite sauce
br>Add: 2 Cups 100% Whole Grain Wheat Flour. (to cool the
Melt butter in soup pot.
Saute onions.
Add whole grain mix, stir.
Add chicken broth, stir. Bring to a boil. Simmer 45 minutes.
Add mixed vegetables and chopped meat. Simmer 15 minutes.
Steam green beans until crisp-tender and still bright green.
Remove the green beans & place under cold running water to stop the cooking process.
Melt butter in a non-stick pan over medium heat. Stir in the whole grain mustard.
Add the green beans & toss until evenly coated.
Season with salt & pepper.
Cook until heated through.
up of cream and the whole grain mustard. Using your wooden spoon
or the waffle iron or pancake pan to heat up, mix
br>Add one package of pancake mix and stir just until
he pancakes:
Stir the pancake mix together with the milk
Mix above ingredients together then place in food processor to mix again.
To make pancakes beat 1 egg, 1 tbsp oil, 1/2 cup milk and 1/4 tsp vanilla together.
Add 3/4 cup pancake mix and mix till just blended.
Let stand 5 minute.
Make pancakes as usual in buttered skillet.
ombine.
Add 3 cups whole wheat flour, and mix on
In a small saucepan, boil 4 cups of water and add 1 cup of whole grain sorghum to make 3 cups of cooked sorghum. Cover with a tight-fitting lid, reduce heat to medium and simmer for 45 minutes or until tender. Fluff with a fork.
In a large bowl combine chicken and Mexican seasoning. Add in the cooked sorghum, avocado, pico de gallo, corn salsa, and black beans. Season to taste with salt and pepper. Serve with lime wedges and sour cream.
Preheat oven to 350.
Cream sugars,margarine(I use,\"I can't believe not butter Light\"),egg beaters, and vanilla in large mixing bowl.
Add water and beat on low speed until well mixed.
Stir in flour,baking soda, and salt.
Fold in oatmeal ( I use 1 box/8 packets \"Sturm's\" Whole Grain Oatmeal with Plant Sterols & Flaxseed) and raisins.
Stir until blended.
Spray a cookie sheet with non stick spray, drop dough with a small spoon and then flatten slightly.
Bake between 10 and 12 minutes.
Preheat oven to 350.
Cream butter and shortening.
Add sugars. Mix.
Add egg, water, and vanilla. Mix.
Add salt, cinnamon, baking soda, and powdered milk. Mix.
Add whole grain wheat flour, and ground oatmeal. Mix.
Add ground barley and ground flax. Mix.
Fold in old fashioned oats and raisins.
Drop by rounded tablespoon onto cookie sheets.
Bake 13 - 15 minutes.
Cool for 2 minutes on cookie sheet, then transfer to cooling rack until completely cooled.
Dissolve sugar, molasses and yeast in warm water.
Add salt and oil.
Beat in whole grain flours, using electric mixer.
Cover large area with 3 cups white flour.
Place beaten mixture in center and knead white flour until proper elasticity of dough is achieved.
Additional flour may be needed.
Divide the dough into 4ths.
Form into loaves.
Place in loaf pans.
Cover with damp towel.
Place in warm place and let rise.
Bake at 350\u00b0 for 45 minutes.
Remove from pans and cool.
Whisk whole wheat and all-purpose flours,
but more than the usual pancake batter.
Fill the hollows
For the pancake mix combine flax seeds, flour, cornmeal, oats, dry milk, sugar, baking powder, baking soda and salt in an airtight container in the refrigerator until ready to use.
For the pancakes, put 1 cup of the pancake mix, egg, oil and water into a large bowl and stir together with a fork just until combined.
For each pancake, pour about 1/3 cup of the pancake batter onto a greased griddle and cook, flipping once, until golden brown and cooked through.
I bought whole wheat berries at the health
br>Cook until edges of pancake no longer glossy.
Flip
inutes. Keep in mind that whole grain rice can take nearly an