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Breakfast Rice Pudding:

Combine in a casserole.
2 cups cooked brown rice, salt to taste
1 cup of Orange Juice
1 cup of Pineapple- crushed
1 sliced banana
1/2 cup of washed raisins  Bake @ 350 F for 45-50 min Serving size: 3/4 cup 5 servings
Can be served either hot or cold. Cold can be made a day ahead

Cook until tender 8-10 potatoes
while potatoes are cooking place the following into a frying pan with1/2 cup of water.
1 Lrg Onion, finely chopped
2 stalks celery finely chopped
2 cloves of crushed garlic [ or powdered garlic, to taste]
1/2 tbsp dried oregano
1/2 tsp dillweed
1/4 tsp sage
1/4 tsp basil
1 tsp onion salt
1 tsp onion powder
2 tbsp Bragg Liquid Aminos
Cover and saute them for about 5 min.. Turn off heat, let simmer in own juice till potatoes are ready.
When potatoes are tender, drain and put into mixing bowl, with a mixer, whip them till they are thick and creamy. Add steamed seasonings to potatoes. Moisten with about 1/2 cup of soy or nut milk if needed, but mixture MUST be thick enough to shape into patties. Let cool, shape into patties, roll in breading meal & place on cookie sheet, Bake at 400F for 20-30 min. Servings 12 patties.

Banana Muffins
In a mixing bowl:  
2 cups of mashed bananas
1/4 cup of water
3/4 cup of chopped dates
2/3 cup of cleaned raisins
2 tsp vanilla [non alcohol]
2 tbsp almond butter
1/2 tsp cinnamon or cinnamon substitute

MIX well and add:
2 1/2 cups of quick oats
1/2 cup of oat flour
1/2 cup chopped walnuts,[or any other nuts you can tolerate] Shape into 12 muffins by rolling mixture into balls. Put into nonstick muffin pans, bake @ 350F for 25-30 min or ubntil golden. Serve 12 muffins.