Wheat Salad Print
2 cups wheat
8 ounces cream cheese
2 Tbsp lemon juice
1 pkg (3.5oz) vanilla instant pudding
1 can (14 oz) crushed pineapple, drained
2 cups dessert topping

Soak wheat in water overnight. rinse with cold water, then cook in water  over low heat until soft, about 3 or 4 hours. Drain. Rinse with cold water.
Combine softened cream cheese, lemon juice, pudding and pineapple, mixing well. Add cooked wheat. Just before serving, add dessert topping. Serves 8 to 10.
For a creamier salad, use a large 6 oz (170g) package of instant pudding and/or a large (1L) tub of dessert topping.

Sunflower Carrot Patties Print
2 grated carrots, about 2 1/2 cups
2 eggs, beaten
2 Tbsp cornmeal
1/2 cup sunflower seeds
1 tsp dill weed
1 onion, grated
1/4 tsp celery salt
1/2 cup parsley
2 Tbsp olive oil

Combine all ingredients except olive oil and mix well. Chill for 1 hour if possible. Heat a griddle or large skillet, non-stick preferably, over medium heat. add olive oil. Using a 1/4 cup measure, spoon mixture into the hot oil in the skillet, flattening into patty shapes about 1/2" thick. Cook for about 4 minutes on each side. Be careful not to have the heat too high or the carrots will brown too fast.

Sunflower Chicken Stir-Fry Print
2 Tbsp sesame oil
1/2 tsp garlic powder
1 lb chicken breast meat, cut into bite-size pieces
1 cup chopped green onion
1 cup chopped celery
1 cup chopped carrots
1/2 cup shelled sunflower seeds
4 Tbsp soy sauce, divided
1 beaten egg with 1 tsp water
4 cups cold cooked rice

Combine the sesame oil and garlic powder and add chicken to marinate briefly while wok or skillet is heating. Heat electric skillet or wok to about 375° and add chicken. Stir-fry chicken about halfway through, after 5 to 7 minutes. Add onions, celery, carrots, sunflower seeds and 2 Tbsp soy sauce. Stir-fry to mix and add the egg. Continue mixing quickly. When egg is cooked, add cold rice and remaining 2 Tbsp soy sauce. Stir-fry over high heat until rice is hot. Serve with crisp toasted pita bread and fresh fruit. Serves 3 - 4.

Crispy Sunflower Cookies Print
1 1/4 cups shortening
1/2 cup butter or margarine, softened
2 cups sugar
1 tsp vanilla extract
2 1/3 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup flaked coconut
1 cup sunflower kernals, raw and unsalted

In a mixing bowl, cream the shortening, butter and sugar. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in coconut and sunflower kernals. Drop by rounded tablespoonfuls 2" apart onto ungreased baking sheets; flatten slightly. Bake at 375°F for 10 to 12 minutes or until edges are lightly browned. Cool for 4 minutes before removing from pans to wire racks.
Yields about 5 dozen.

No-Bake Sunflower Bars Print
3 cups sunflower kernals, raw and unsalted
2 cups flaked coconut
1 cup crisp rice cereal
1 cup packed brown sugar
1 cup light corn syrup
1 cup peanut butter

In a large bowl, combine the sunflower kernals, coconut and rice cereal. In a saucepan, combine brown sugar and syrup. Bring to a boil; stir for 1 minute. Remove from heat; stir in peanut butter until well blended. Pour over sunflower mixture; stir until coated. Press into a greased 13x9x2" pan. Cool before cutting into bars.
Yields 3 dozen.
<< Start < Prev 1 2 3 Next > End >>

Results 1 - 9 of 21
Joomla Templates by JoomlaShack Joomla Templates by Compass Design