Oatmeal Pancakes

1 cup milk

1/2 cup rolled oats

4 tablespoons buttermilk powder

1 egg

1 cup flour

2 tablespoons sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1/8 cup (2 tablespoons) vegetable oil.

pat of butter or oil for the skillet

Mix wet ingredients in a medium bowl then mix dry ingredients in another medium bowl. Add dry ingredients to wet and mix until the batter is just moistened. Heat a nonstick skillet over medium low adding a pat of butter or 1 tablespoon of oil. When hot add 1/3 cup of the batter and with the measuring cup spread the batter out a little bit. When bubbles form around the edge flip the pancake with a spatula. The pancake is done when you gently touch the middle of the pancake and it bounces back.

This recipe makes six pancakes. I like to add toasted pecans and blueberries to the batter sometimes.

Submitted by Cathy Burleson, Spirit of Peace, adapted from America's Test Kitchen many years ago.

 

Open-Faced Crab Salad Sandwiches

1/2 cup mayonnaise

1/8 teaspoon salt

1/8 teaspoon pepper

1 8-ounce package imitation crabmeat, chopped

1 cup (4 ounces) shredded mozzarella cheese

1/4 cup chopped sweet red pepper

1/4 cup chopped green onions

1/4 cup chopped celery

1 loaf (8 ounces) unsliced French bread, halved lengthwise

In a large bowl, combine mayonnaise, salt and pepper. Stir in the crab, cheese, red pepper, onions and celery. Spoon over bread halves. Place on a baking sheet; broil 5 inches from the heat for 4 to 5 minutes or until lightly browned watching closely for desired doneness. If using the entire loaf of bread slice into 3-inch pieces.

Submitted by Cathy Burleson, Spirit of Peace, adapted from Light and Tasty Apr./May 2005

Hard or Soft-cooked Eggs

4 to 6 raw eggs

Place the eggs in a pan roomy enough to hold them without overcrowding and add cold water to cover by at least 1 inch.

Over high heat, heat the water and eggs until just fully boiling.

Remove saucepan from heat and let stand for 15 minutes for hard-cooked, or 2 minutes for soft- cooked eggs.

Pour off the hot water and run cold water over the eggs to stop the cooking. Peel and enjoy.

Submitted by Cathy Burleson, Spirit of Peace, adapted from The Good Housekeeping Illustrated Cookbook

What is Teatime Discipleship?

Teatime Discipleship is a term originating from Sally Clarkson who has a couple of books by that title. Simply defined it is intentionally setting aside time for tea and snacks to eat together while sharing your faith and life stories with others, particularly other women and family.

For beverage and snack ideas check the recipes from your favorite keywords on this blog.

Submitted by Cathy Burleson, Spirit of Peace

Raw Seaweed Salad

3/4 ounce dried wakame seaweed (whole or cut)

3 tablespoons unseasoned rice vinegar

3 tablespoons soy sauce

2 tablespoons Asian toasted sesame oil

1 teaspoon sugar

1 teaspoon finely grated peeled fresh ginger

1/2 teaspoon minced garlic

1 small Granny Smith apple

2 scallions, thinly sliced

2 tablespoons chopped fresh cilantro

1 tablespoon sesame seeds, toasted

Soak seaweed in warm water, covered for 5 minutes. Drain, then squeeze out excess water. If wakame is uncut, cut into 1/2-inch-wide strips.

Stir together vinegar, soy sauce, sesame oil, sugar, ginger, garlic in a bowl until sugar is dissolved. Cut apple into 1/4-inch dice and add to dressing with seaweed, scallions, and cilantro, tossing to combine well. Sprinkle salad with sesame seeds.

To make this a bowl add some imitation crab, or other seafood, or even some teriyaki chicken

Submitted by Cathy Burleson, Spirit of Peace, from The Good Food Store, Missoula, MT 

Toasted Pine Nuts

1/4 cup pine nuts

Place pine nuts in a small to medium size skillet and heat to medium-low. Move around the nuts occasionally with a wooden spoon and shake the pan gently to evenly spread the seeds out. Keep an eye on the nuts as they will brown quickly, around 5 minutes maybe less. When nuts appear lightly browned, remove from heat and let cool. Pine nuts are ready to use and go well as a condiment on a tossed salad.

Submitted by Cathy Burleson 

Greek Gyro Salad

Greek Feta-Lemon Salad Dressing

deli sliced gyro meat, 4 thin slices per person, fried like bacon

1/8 of a medium red onion sliced thinly length wise and then chopped to about 1/2 inch long

1 heart romaine lettuce, chopped in bite-sized pieces

1 roasted red bell pepper, chopped

1/2 to 1 large cucumber sliced in chunks

2 roma tomatoes, cut into 1/4-inch chunks

1/4 cup kalamata olives

1/4 cup toasted pine nuts

Put the romaine lettuce in a big bowl. Toss with the gyro meat, red onion, red pepper, and cucumber. Add about two tablespoons of the Greek feta-lemon salad dressing per person and toss well. Place the salad on individual plates and top with tomatoes, olives and pine nuts. Serves approx. 4.

Submitted by Cathy Burleson, adapted from Caprial's Bistro-Style Cuisine