"delicious goodness"

per request....recipes from More-with-Less

Koinonia Granola
(makes 5 quarts)
350 degrees, 25 min.

Preheat oven to 350
Melt over stove:
*1/2 cup oil
*2 sticks butter/margarine (we used 1 stick)
*2T molasses
*1T vanilla
*1 cup brown sugar
*1 cup honey
*1/2 t. salt
When mixed, let cool slightly and add to:
*4 cups rolled oats/barley (not instant)
*1/2 cup sesame seeds
*1 cup chopped nuts (we used pecans, walnuts)
*2 cups Grape Nuts or All Bran (we prefer All Bran)
*1 cup wheat germ
*1 cup sunflower seeds
Stir thoroughly. Bake in shallow pans for 20-25 mins. Stir every 7 min. or so. After granola has cooled, add raisins, craisins, dates, coconut flakes, etc.

Campfire Pocket Stew
We put a grill rack over the fire in the fireplace—but you can actually put it in the fire—wood fire or charcoal fire. Either way, you need a fire!

Slice Thinly:
*Potatoes
*Carrots
*Onions
*Green Peppers
*Fresh Green Beans
*Mushrooms
Sprinkle with desired seasonings. Wrap in 2 large cabbage leaves. Wrap in aluminum foil, shiny side IN, and cook 15 min. on each side.
(you can add uncooked meat, chunks of cheese, or any other veggies).

English Muffins

Heat in saucepan until very warm (130 degrees):
*1 ½ cups milk
*1/4 cup margarine
In large mixer bowl, combine:
*2T sugar
*1 t. salt
*1 package dry yeast
*1 ½ cups flour
With mixer at low speed, gradually beat liquid into dry ingredient. Increase speed and beat 2 minutes, or beat vigorously by hand.
Beat in:
*1 egg
*1 cup flour
With spoon add:
*2 cups flour—or enough to make dough stiff (we did this part with our hands—easier)

Turn dough onto floured surface and knead just until well mixed—about 2 minutes. Shape dough into ball and placed in greased large bowl, turning once. Cover, let rise in warm place until doubled, about 1 ½ hours. Punch down (that’s my favorite part). Turn onto lightly floured surface; cover with bowl 15 min. and let dough rest. Meanwhile, place cornmeal in a pie plate. Roll dough about 3/8” thick (pretty thin). Cut dough into 3” circles; re-roll scraps until you’ve used all the dough. Dip both sides of circles in cornmeal, and place on greased cookie sheets. Cover and let rise in warm place until doubled—about 45 min. Brush large skillet with butter or oil, when medium hot, put muffins in and cook until browned on both sides (about 8 min on each side).

We used just a bit of wholewheat flour—but don’t use ALL whole wheat or it will be too heavy and won’t cook through. Also, if you make them too thick, they won’t cook through when you are cooking. We also doubled the recipe and put half in the freezer. SOO yummy and worth the time. Do it on a Sat. morning and do some cleaning while its rising:)