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.

Chicken Tandoori

From It’s All American Food p. 224 – We LOVE this recipe! Super yummy if you love lot’s of flavor! Not hard to prepare either.

Place the following ingredients in a food processor or blender:

1 cup Yogurt, plain

5 medium Garlic cloves, peeled

1/4 cup coarsely chopped Ginger root

1 tsp. Ground coriander

1 tsp. Garam Masala

1/2 tsp. Ground Cumin

1/4 tsp. Ground Cinnamon

1/4 tsp. Indian chili powder, or cayenne

1/4 tsp. Ground Cardamom

1/4 tsp. Ground Fenugreek (I couldn’t find this so didn’t use it.)

1/8 tsp. Ground Clove

Put the marinade in a large resealable plastic freezer bag, labeled with instructions.

Add: 8 large boneless chicken thighs or  about 2 lbs. boneless, skinless, chicken breasts – either one scored about 1/4″ deep and lightly salted. Turn to coat. Freeze.

Instructions: Thaw. Prepare a hot outdoor fire or turn on your indoor broiler. Remove chicken from marinade and dry well. Cook until just done in method desired – brown and sizzled on the outside, just past pink on the inside. While the chicken is cooking, place 8 thick sweet onion slices on the heat. They should be browned but slightly crunchy. Top chicken with onion slices and serve lemon wedges on the side.

Note: You could reserve some of the marinade in a small plastic bag and bake the chicken with that on it for more flavor.

Yield: 4 main-course servings