Buttermilk Bran Muffins
Moist and delicious, aren’t you glad they are good for you?
6 c. bran buds 2 c. boiling water
1 c. vegetable oil 2 t. salt
4 eggs 5 t. baking soda
5 c. flour 3 c. sugar
1 quart buttermilk
Boil water and add in 2 cups of bran buds. After buds have softened, remove from heat and allow buds to cool. In a large boil, mix remaining ingredients with additional four cups bran buds, and then add the warm bran mixture. Stir well and prepare in muffin tins. Bake at 400 degrees for 200 minutes. Keeps up to 6 weeks in the refrigerator, and can be frozen, too.
Mix: 2 c. Mozerella cheese & 1 carton Ricotta cheese & 1 carton of Tofu with one egg and ¼ t. garlic salt or powder. Boil one box of large pasta shells until just soft and fill with cheese mix. Lay in 9 x 13 pan in spaghetti sauce. Cover shells with spaghetti sauce. Bake covered for 30 min. at 350 degrees.
For summer grilling - Beef or Chicken Marinade
2-3 lb. Meat
1/3 c. lemon juice
¼ c. Worcestershire sauce
1 T. mustard
1 c. oil
½ c. red wine vinegar
½ c. soy sauce
1 T. pepper
2 t. minced garlic
Combine all marinade ingredients. Pour into containers over meat. Let set for 3-4 hours and prepare.
Last of all - remember those things moms can't do! Douglas Wood couldn't have said it any better...this is just the cutest story (from a mom's point of view!) And p.s. if you need a snack after reading, remember the apples, golden raisins, pecans & t. of cran juice (any flavor) - yummy........