ORANGE SMOOTHIES

1 c. orange juice or other juice
1/2 c. yogurt, plain or vanilla
1 banana

Blend until smooth. Change any or all the ingredients for a variety of flavors.

FRUIT SMOOTHIES

4 c. skim milk (May substitute juice)
2 c. frozen fruit
honey to taste
Dash vanilla (optional)

Combine all ingredients in a blender and mix until smooth.

Homemade Granola

2 cups whole wheat flour
6 cups rolled oats
1 cup coconut
1 cup wheat germ
1/2 cup water
1 cup oil
1 cup honey or corn syrup
2 tsp. vanilla
1 Tbsp salt (optional)
Raisins, dried fruit and nuts to taste

Preheat oven to 250 degrees F.
Combine flour, oats, coconut, and wheat germ in a large bowl and mix.
Blend water, oil, honey or corn syrup, vanilla, and salt in a separate bowl and mix.
Add wet to dry ingredients and mix well.
Spread out on two greased cookie sheets and bake 55 minutes. Add raisins, dried fruits and nuts to taste. Store in covered container.
Variation, Use 1 cup brown sugar instead of honey or corn syrup and heat water, oil, and sugar until not granular.

French Toast

Sliced day old bread
1 cup milk
3 eggs
Dash of salt
1 tsp of sugar
1 tsp of cinnamon
1 tsp of vanilla

Mix the milk, eggs, salt, sugar, vanilla, and cinnamon together. Pour into a shallow dish that you can easily dip the bread into. Dip each piece of bread, on both sides so that it can soak up the milk and egg mixture. Heat a skillet or griddle with a bit of butter in it. Lift up the bread and let it drain just a bit, then fry until brown. Turn over and cook until second side is done. Serve with powdered sugar or maple syrup.

French Toast leftovers freeze well. Great for quick weekday breakfasts. If bread is thin enough you can warm it in the toaster.

Corn Bread

1 cup cornmeal
1 cup flour (May use part whole wheat)
4 tsp. baking powder
1/2 tsp. salt
2 Tbsp. brown sugar
1/2 cup dry milk (optional)
2 eggs
1 cup milk
1/4 cup oil or melted shortening, margarine or bacon grease

Preheat oven to 400. Mix together cornmeal, flour, baking powder, salt, brown sugar, and dry milk. In a small bowl or measuring pitcher, mix together eggs, milk, and melted shortening. Add the wet ingredients to the dry and stir just until moistened.
Pour into a greased 9x9 pan or muffin tins and bake 25 minutes.

May be made with buttermilk by reducing the baking powder to 2 tsp. and adding 1 tsp. baking soda.

Ground Beef Chili

1 pound ground beef
1 onion, diced
2 cloves garlic, diced
1 Tbs chili powder
1 tsp oregano
3/4 tsp ground cumin
1 15 oz can pureed or diced tomatoes, undrained
1 15 oz can kidney beans, drained
salt and pepper to taste
Tobasco to taste
water if needed

Brown ground beef with the onion and garlic. Drain off fat. Add chili powder, oregano, and cumin. Stir and cook a few minutes. Add tomatoes including juice. Simmer on low uncovered for 10 minutes. Add kidney beans and simmer uncovered another 15 minutes, stirring periodically. Add water if chili becomes too dry. Season with salt, pepper, Tabasco to taste.

Top with sour cream, grated chedar cheese, chopped green onions. Great served with cornbread or baked potatoe.

Easy Barbecue Sauce

1 cup ketchup
1 Tbs. Worcestershire
1 Tbs. mustard
1 1/2 Tbs. oil
salt and pepper to taste
Tabasco sauce to taste(optional)

Simmer ingredients together for 15 minutes.
Use on chicken, ribs, and pork. Great for the grill or used with crockpot or oven recipes.

Easiest BBQ Crockpot Chicken

1 cut up chicken or your favorite chicken pieces
2 cups babeque sauce from recipe or store bought.

Place chicken in crockpot and cover with barbecue sauce. Cook on low for 6-8 hours or according to recommended times for your crockpot. Great served with beans and cole slaw.

EASY COLE SLAW

1 sm. head cabbage
2 carrots
2 sticks celery
1 bell pepper
1/4 tsp. dill seed
1/4 tsp. celery seed
2 tbsp. lemon juice concentrate
1/2 c. sugar
1/2 - 3/4 c. Miracle Whip

Chop veggies until fine. In large bowl mix all ingredients and stir until everything is well mixed. Salt to taste. A pinch of salt should be enough. Cole slaw will create its own liquid, so do not add extra liquids. Makes approximately 8 cups.

Easy Crockpot Pulled Pork

1 T oil
2 chopped onions
6 minced garlic cloves
1 T chili powder
1/2 tsp black pepper
12 oz chili sauce (1 small bottle)
1/4 cup brown sugar 1
/4 cup cider vinegar
1 T Worcestershire
3 lb. pork shoulder

Saute the onions in oil until soft. Add garlic, chili powder, and pepper. Continue cooking mixture a few minutes. Add chili sauce, brown sugar, vinegar, and Worcestershire sauce. Heat till boiling stirring constantly.
Place pork shoulder in crockpot and pour sauce over it. Cover and cook on low 12 hours or on high 6 hours, until pork is falling apart. Shred meat with fork and return to crockpot pot with sauce. Serve over buns. Great with Cole Slaw