Spiced Oat-N-Wheat Pancakes

MIX well:
2 cups whole wheat flour
1 cup rolled oats
¼ cup sugar
1 Tbsp baking powder
1 tsp salt
1 tsp cinnamon
¼ tsp ground cloves
¼ cup dry buttermilk
¼ cup dry nonfat milk
2 eggs
¼ cup oil
2 ¼ cup water

COOK large spoonfuls of batter on an oiled or buttered griddle over medium-low heat.
SERVE with maple syrup.

Peanut Butter Balls

STIR:
1 cup peanut butter
1 cup dry nonfat milk
1 cup honey

ROLL into balls (about the size of a cherry).
ADD more dry milk if it is too sticky.
ROLL balls in chopped peanuts, candy sprinkles, coconut, etc.
STORE in the refrigerator.

Condensed Milk

BLEND thoroughly in a blender:
½ cup Hot Water
1 cup Dry Powdered Milk
1 cup Sugar

*Can be stored in the refrigerator or freezer.

Orange Julius

BLEND until ice is totally crushed and drink is smooth:
2 cups Orange Juice
½ cup Powdered Milk
½ cup Ice, crushed
2 Tbsp. Sugar
½ tsp Vanilla

Ranch Salad Dressing

MIX:
1 cup Mayonnaise
1 cup Plain Yogurt
¼ cup Milk
1 tsp Ground Pepper
½ tsp Garlic, powdered
1 Tbsp Dry Onion
½ tsp Salt

REFRIGERATE for 30 minutes before serving.

White Sauce

COMBINE:
1⁄4 cup flour (whole wheat or allpurpose)
10 tablespoons powdered milk
3⁄4 tablespoon salt

MIX or SHAKE well.

MAKE a smooth paste by adding a portion of:
2 cups water

STIR in remaining liquid and cook over moderate heat.
STIR frequently until sauce thickens and comes to a boil. REMOVE from heat.

Makes 1 1⁄2 cups sauce.

Chicken Gravy Mix

COMBINE:
1 1/3 cup Powdered Milk
¾ cup Flour
3 Tablespoons Chicken Bouillon granules
¼ tsp Sage
1/8 tsp Thyme
1/8 tsp Ground Pepper

STIR with a wire whisk until blended.
CUT IN until evenly distributed:
½ cup butter

STORE in an airtight container in the refrigerator and use within 4-6 weeks.

Chicken Gravy

POUR in small saucepan:
1 cup Water

GRADUALLY whisk in:
½ cup Chicken Gravy Mix

STIR constantly over medium heat until gravy is smooth and slightly thickened, about 2-3 minutes.

Yogurt

Yogurt is fermented milk. Bacterial micro-organisms change the Lactose of the milk in to lactic acid. The lactic acid acts as a preservative and keeps the milk palatable. A yogurt starter is a must. You can purchase a plain unflavored yogurt from the supermarket.

BLEND in a blender:
2 cups powdered milk
2 Tablespoons plain yogurt
3 cups water, lukewarm

PLACE in a jar in a warm area (preferable 110-120 degrees F).

LET it stand undisturbed until set. (The cooler the temperature the longer it takes to set. At 120 it can take 4 hours. Placing jars in 120 degree water and covering with a lid will speed up the process. At room temperature, it can take days.)

CHILL immediately. It will refrigerate for up to 4 weeks.

Yogurt contains a natural friendly bacteria culture (like acidophilus), and is very good for you. Yogurt can be used in place of sour cream in almost everything. For flavored yogurt, add a little jam or bottled fruit or flavoring, or about 1 Tablespoon powdered Jell-O to ¾ cup yogurt and stir.

SOS MIX (Soup or Sauce Mix)

COMBINE:
2 cups powdered non-fat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon
2 Tbs. dried onion flakes
2 tsp. Italian Seasoning

MIX well.
Yield: Equal to 9 cans of cream soup.

To substitute for 1 can of cream soup:
1. Combine 1/3 cup of dry mix with 1 1/4 cups of cold water.
2. Cook and stir on stove top or in microwave until thickened.
3. Add thickened mixture to casseroles as you would a can of soup.

Storage: Store in closed plastic bag or air-tight container until ready to use. It does not have to be refrigerated.

Indian Fry Bread

MIX:
4 cups Flour
1/3 cup Sugar
1/3 cup Powdered Milk
1 Tbps Baking Powder
1 tsp Salt

MAKE a hole in the center.

ADD:
1 cup + Water
1/3 cup Vegetable Oil, hot

KNEAD until it makes a soft dough.
FORM balls, then flatten them to be ¼ inch thick.

FRY in:
Vegetable Oil

(I cook them on a buttered griddle and use for Navajo Tacos or in place of pita bread)