Four-Grain Flapjacks (Single Recipe and 6 x’s for a mix)

Four-Grain Flapjacks

Makes about 18 – 4 ½” cakes

From Joy of Cooking

In a large bowl:

Whisk together         Ingredients             Mix (6 x recipe)

1 cup                                 Whole wheat flour                  6 cups

¾ cup                              All-purpose flour                    4 ¼ cups

⅓ cup                               Cornmeal                                   2 cups

¼ cup                              Rolled oats, either kind        1 ½ cups

2 T                                     Sugar                                          ¾ cup

2 tsp                                  Baking powder                        ¼ cup

1 tsp                                   Salt                                          2 T (scant)

½ tsp                                Baking soda                              1 T

½ tsp                                Cinnamon, ground                  1 T

Pinch of                            Nutmeg, ground                    ⅛ tsp

In another bowl:

Whisk together         For Mix only                    Mix (6 x recipe)

1 ¾ cup milk                  Dry milk powder *                 2 cups

4 T melted butter

¼ cup honey

3 large eggs                     Whole eggs, powdered *     1 cup + 2 T

Pour the wet ingredients over the dry ingredients and gently whisk them together, mixing just until combined.

Spoon ¼ cup batter onto the griddle for each pancake.

When using the mix

Use 3 cups of the mix combined with the melted butter, the honey and 2 + cups of water. It will seem runny at first but will get thicker.

*If you don’t have powdered milk or powdered eggs you can make the mix without them. When making the batter use 2 ½ cups of the dry mix with the wet ingredients as called for.

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3 All-Natural Cleaning Recipes

Missy at How Does She made this a lot prettier than I would do. So check out her pictures and my recipes here:

http://www.howdoesshe.com/3-all-natural-cleaning-recipes-you-will-love/comment-page-1#comment-98411

PDF with all the Chicken Marinade Recipes

This should be helpful. You can just print it out and take it to the kitchen with you.

Chicken with Marinades for freezing

They’re all good & easy–some just have more ingredients than others.

I suggest chopping a couple onions, juicing a lime or two, zesting and juicing a few lemons, peeling the garlic cloves for all the recipes, etc. Basically, doing as much prepping as you can before you actually start. It’s funner that way too. It makes you feel like you have a sous-chef even if it’s you. Children also make good sous-chefs! 🙂

You could also label all the bags you will be using and have them ready before your hands are all messy.

Also you could put out several bowls, put a recipe by each one that contains similar ingredients, and combine the spices for each recipe in the bowls–just go down the line.

You could set up stations: spices/seasonings; chopped, zested, and juiced items with your garlic cloves either peeled or ready to be pressed; all the bags; the chicken; a space by your fridge to put your bowl when you need yogurt or other refrigerated ingredients.

All the best and leave a comment if you come up with some of your own time-saving, simplifying tips! Have a good one!

Chicken Fajitas

From The Taste of Home Cookbook p. 237

In a large resealable freezer bag, labeled with instructions, combine:

2 Tbsp. White Wine Vinegar

2 Tbsp. Fresh Lime Juice

1 Tbsp. Vegetable Oil

1 Tbsp. Worcestershire sauce

1 Tbsp. Onion, chopped

1 Garlic Clove, minced

1/2 tsp. Salt, optional

1/2 tsp. Dried Oregano

1/4 tsp. Ground Cumin

Add: 1 lb. boneless, skinless, chicken breasts. Seal bag and turn to coat. Freeze.

Will need the following when you are ready to eat this meal:

1 medium Green Pepper, halved and seeded or cut into strips

1 medium Sweet Red Pepper, halved and seeded or cut into strips

1 medium Sweet Onion, sliced

6 Flour Tortillas

Salsa, guacamole, sour cream and shredded cheddar cheese, optional

Instructions: Thaw. Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. Lightly brush vegetables with oil.

Grill vegetables and chicken, covered, over medium heat for 12-15 miutes or until the vegetables begin to soften and chicken juices run clear.

Alternately, slice the vegetables into strips and pan fry the chicken and vegetables together until chicken is cooked and vegetables are tender.

Warm tortillas. Quickly slice up the chicken and vegetables if cooked whole. Spoon chicken and vegetables down the center of tortillas; fold in sides. Garnish with the listed ingredients.

Yield: 6 servings

Thai-Style Chicken

From The Taste of Home Cookbook p. 601

In a small bowl combine the following ingredients then remove 1/4 cup to a small resealable plastic bag. Put the rest in a large resealable plastic bag, labeled with instructions:

1/4 cup Soy Sauce

3 Tbsp. Lemon Juice

3 Tbsp. Fresh Basil, minced or 1 Tbsp. Dried Basil

2 Tbsp. Yogurt, plain

2 tsp. grated Lemon Peel

3 Garlic cloves, minced

1 tsp. Ground Ginger

1/2-1 tsp. Crushed Red Pepper Flakes

Add: 4 Chicken Breasts (about 4 oz. each) to the large plastic bag.

Instructions: Thaw. Drain and discard marinade. Place chicken in a 9×13 baking dish coated with nonstick cooking spray. Spoon reserved marinade over chicken. Bake, uncovered, at 375 degrees for 20 minutes or until a meat thermometer reads 170 degrees.

Yield: 4 servings

 

 

 

Yogurt-Marinated Chicken

From The Taste of Home Cookbook p. 235

“This tender marinated chicken gets its zing from the chili powder and cumin. For variety, add a tablespoon of tomato paste to the marinade or replace the chili powder with chopped green chilies.

In a large resealable plastic bag, labeled with instructions, combine:

1/2 cup Yogurt, plain

3 Garlic Cloves, minced

2 Tbsp. Lemon Juice

1 Tbsp. Vegetable oil

1 tsp. Sugar

1 tsp. chili powder

1 Tbsp. Ginger root, minced

1/2 tsp. Salt

1/2 tsp. Ground Cumin

Add: 6 chicken breasts. Seal bag and turn to coat. Freeze.

Instructions: Coat grill rack with nonstick cooking spray before starting the grill. Prepare the grill for indirect heat. Drain and discard marinade. Grill chicken, covered, over indirect medium heat for 2 minutes. Turn; grill 25-35 minutes longer or until juices run clear. Alternately, you can broil the chicken in the oven.

Yield: 6 Servings

Teriyaki Chicken

From The Taste of Home Cookbook p. 169

In a large resealable plastic bag, labeled with instructions, combine:

3/4 cup Soy Sauce

1/4 cup Vegetable oil

3 Tbsp. Brown Sugar

2 Tbsp. Sherry, optional

1/2 tsp. Ground Ginger

1/2 tsp. Garlic Powder

Add: 3 lbs. chicken breasts (or 12 drumsticks). Seal bag and turn to coat. Freeze.

Instructions: Thaw. Drain and discard marinade. Place chicken in a single layer on a foil-lined baking sheet. Bake, uncovered, at 375 degrees for 35-45 minutes or until a meat thermometer reads 170 degrees and the juices run clear.

Yield: 6 servings

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