Breakfast: Oatmeal Waffles

1 1/2 cups quick-cooking oats
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
2 cups buttermilk
2 eggs
2 tablespoons butter or margarine — melted
peanut butter and/or applesauce — optional

In a bowl, combine the first five ingredients. In another bowl, combine buttermilk, eggs and butter; stir into the dry ingredients until smooth. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Server with peanut butter and/or applesauce if desired.


1 1/2 c Chocolate cookie crumbs
1/4 c Melted butter
1/4 ts Cinnamon


1 lb Cream cheese
-at room temperature 1 c Sugar
1/3 c Green creme de menthe
3 tb Creme de cacao
2 tb Flour
1/2 ts Salt
6 Eggs; separated
1 c Sour cream
2 oz Semisweet chocolate

– grated to garnish – the top of the cake CHOCOLATE COOKIE CRUMB CRUST: Combine chocolate cookie crumbs with melted butter and cinnamon. Toss and mix well. Press into the bottom and partially up the sides of the springform pan. Refrigerate and, while making the filling, preheat the oven to 325F. CHEESE FILLING: Put the cream cheese in a mixing bowl and beat until light and soft. Add 3/4 cup of the sugar and mix well. Stir in the creme de menthe and the creme de cacao, flour and salt. Beat until the mixture is blended well. Add the egg yolks and sour cream, and beat until the batter is smooth and blended. Combine the egg whites and 1/4 cup remaining sugar and beat until the whites stand in soft peaks. Fold the beaten whites into the cream-cheese mixture. Pour the batter into the crust and bake for about 1 hour, or until the cake has puffed and trembles just slightly when
shaken. A wooden skewer inserted in the cake should come out almost clean, with just a trace of batter or moist crumbs on it. Don’t overbake; it will settle and firm somewhat as it cools. Don’t worry if the cake cracks as it bakes. Remove and cool. Refrigerate if standing more than 4 hours. Garnish the top with grated chocolate.

Vegetarian: Vegeburgers

8 oz Green lentils
3 Medium-sized carrots
3 sl Bread
1 Onion
1 Clove garlic
1 oz Or so parsley (could be
Omitted, or you could use Cilantro) 1 Egg
Seasoning to taste Little wholemeal flour to Coat (may not be necessary) Boil lentils for 20 minutes in water, drain, and mash gently – not too hard, as you want some of them to stay whole. While they are cooking, peel and grate the carrots, make the bread into crumbs, and finely chop the onion, parsley and garlic. Mix these and the seasoning with the mashed lentils, and bind together with egg. Form into burgers or rissoles or whatever you call the things, coat with flour – I still don’t know if this is necessary – and cook under the grill (broiler) for 5 minutes each side. *Tomato sauce made like this: 1 onion 1 clove garlic 1 tbs tomato puree (paste) 1 tin tomatoes A little extra water Seasoning. Microwave onion and garlic for about 3 minutes; transfer to saucepan with the tomato puree, stir, add tinned tomatoes and a little water, season, bring to the boil and simmer for about 15 minutes. If it’s a bit liquid, boil harder to reduce – get it to the sort of consistency you would like, bearing in mind you have brown rice to moisten!

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