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In large bowl, pour boiling water over
1 cup bran and let stand. Add 1/2 cup
margarine to bran/boiling water mixture.
Stir in buttermilk, eggs, sugars and bran.
In large bowl, sift together dry ingredients:
all-purpose flour, baking soda, and salt.
Add chopped dried fruit and stir.
Combine with wet ingredients and stir only
until dry ingredients are moist. Mixture
should be lumpy.
Spoon into prepared muffin cups. Sprinkle
coarse sugar on tops. Bake at 400°F
(205°C) for 20 to 25 minutes. Remove
from pan and place on rack to cool. Makes
24 of the best bran muffins you’ve ever
tasted!
Variation
Substitute 1 cup oat bran for wheat bran
for an oat taste.
Homemade Chili Powder
Add to your favorite Mexican recipe or use
in ground meat for tacos.
3
ounces dried chilies (mild
peppers such as Anaheim, or a
combination of mild and hot
peppers)
1
tablespoon ground cumin
2
teaspoon salt
1
teaspoon ground allspice
1
teaspoon garlic powder
1
teaspoon onion powder
1
teaspoon ground oregano
1
/
2
teaspoon ground cloves
1
teaspoon ground coriander
Peppers dried in a dehydrator retain their
original color and flavor. They may either
be dried whole or in halves, skin side
down. Hotness and flavor will vary with
the chilies used. Removing the seeds will
decrease the hotness. Make sure that
peppers are completely dry and stored in
airtight containers.
Remove and discard stems and seeds.
Whirl pods in a blender until finely
ground. Allow powder to settle. Add
remaining ingredients and whirl briefly.
Store in an airtight container. Makes 1/2
cup.
Cup-of-Vegetable Soup
This soup cooks in your thermos and is
ready to eat by lunch time.
1
/
3
cup dried vegetable flakes
(any combo of tomatoes, peas, onions,
broccoli, zucchini, celery, carrots)
1
tablespoon bulgur wheat
1
tablespoon small pasta
(spaghetti, linguini, etc.),
broken
1
/
4
teaspoon dried parsley
1
/
4
teaspoon dried sweet basil
pinch
garlic powder
pinch
onion powder
salt and pepper to taste
2
cups boiling chicken or beef
broth
Place the dried vegetables in a dry blender
and whir until the size of flakes. Measure
1
/
3
cup. Save remaining vegetables for
another day.
Place
1
/
3
cup flaked vegetables in a pint
thermos. Add parsley, basil, garlic powder,
onion powder, salt and pepper. Add bulgur
wheat and pasta to thermos.
Bring broth to a rolling boil and pour over
dry ingredients. Quickly cover thermos and
close securely. Yield: 2 cups.
Dried Tomatoes in Olive Oil
These tomatoes taste better than the expensive
“sun dried” ones at the supermarket .
1
cup extra light olive oil
1
teaspoon fresh basil, chopped
4
garlic cloves, minced
(or 1/2 teaspoon dried basil)
1
cup dried tomato flakes
1
teaspoon dried oregano
Flake dried tomatoes in blender to make
1 cup. In 1 pint canning jar, add tomatoes,
olive oil, minced garlic, basil and oregano.
Close jar with a canning lid and keep
refrigerated up to 6 months. Makes 1 pint.
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