Krazy Bread

1 cup all purpose flour
1/4 cup sugar
4 eggs (shell included)
1 cup yellow cornmeal
1 Tbs baking powder
1/2 teaspoon salt
1 cup skim milk
1/4 cup applesauce
1/4 cup chopped nuts
1/4 cup raisens
1/2 cup frozen veggies (diced)

Preheat oven to 400°F. Spray 8 inch square baking pan
with nonstick cooking spray. In large bowl, combine flour,
cornmeal, sugar, baking powder and salt.In small bowl, combine
milk, egg whites, and apple sauce.Stir apple sauce mixture into
flour mixture just until moistened; add remaining ingredients
Spread batter into prepared pan.Bake 20 to 25 minutes or until
toothpick inserted in center comes out clean. Cool and cut into
1" pieces. Store frozen in ziplocked bags. Thaw as needed.

TROPICAL DELIGHT

1 small can of pinnapple
1 bananna
1/2 cup berries
1 orange (chopped and seeds removed)
1/2 cup mangos or papaya
1/4 cup coconut shredded
1/4 cup sunflower seeds
1/4 cup low-fat fruit flavored yogurt
1/4 teaspoon yeast

Mix the yeast into the yogurt and add fruit, coconut and seeds to
yogurt mixture mix till well coated.

SWEETY BIRD PIE

2 sweet potatoes (cooked and smashed)
1 egg
1/2 cup dates
1 apple seeded and diced
1 bananna sliced
1 can of frozen orange juice concentrate
1/4 cup water
1/2 cup chopped nuts
1/2 cup barley
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 tablspoon butter

Preheat oven to 350. In a mixing bowl, mix together smashed sweet potato
butter, cinnamon, nutmeg, ginger, egg, orange juice concentrate and water.
Add in barley and mix well. Fold in remaining ingredients and pour
into a buttered caserole dish. Cover and bake 25-30 min.

BIRDY CASSEROLE

1 cups cooked pasta
1/2 cup broccoli
1/4 peas
1/4 cup corn
hard boiled egg
1/4 cup tuna/shredded cooked chicken or turkey
1 Tablespoon butter
1 Tablespoon flour
3/4 cup low fat milk
1/2 cup low fat cheddar(grated)
1/2 cup low fat swiss cheese

Pre-heat oven to 350
In a sauce pan heat butter and milk bring to a simmer
then add cheese stir until until melted, add flour.
In a seprate bowl mix pasta, vegatables and shredded meat;
pour cheese mixture over pasta mix, stir well. Pour mixture
into a buttered casserole dish and bake 25-30 min.

BIRDY HASH

1 cup frozen hash browns (thawed)
1/4 peas
1/4 cup shredded carrot
1 scrambled egg
1/4 cup cooked beans
1/4 cup millet
1 jar vegtable baby food (to moisten)

Mix ingreidients, warm and serve

SCALLOPED MEDLEY

1/4 cup sunflower seeds
1/4 cup carrots
1/2 cup brocolli
2 cups cream style corn corn
1 egg
1 cup low fat milk
1 cup cooked brown rice
1/4 cup crumbled birdy bread or croutons

Combine egg milk and birdy bread. Stir in creamed corn
rice and vegtables; mix well. Turn into a 1 quart casserole.
Bake uncovered for 1 hour or untill knife in center comes out
clean. Cool and mix in sunflower seeds. Can be stored frozen
in portions.

OATMEAL

1 cup cooked oatmeal
1/4 cup raisens
1/4 cup chopped apple
1/4 cup dried bannana
1/4 cup nuts
3 Tablespoons honey
1/2 teaspoon Cinnamon
berries (garnish)


Mix and warm all ingredients, garnish with berries

BIRDY FIESTA

4 tablspoons ricotta cheese
1/4 cooked pinto beans
1/4 cup cooked white rice
1/4 cup corn
1 jalapeno pepper (chopped)
1/2 cup crumbled birdy bread or toast
tomatoe juice (enough to moisten bread)
chili powder
1/4 tsp cayene pepper
1/4 tsp onion powder
1/4 ground cumin
alfalfa sprouts

Season birdy bread with cayene pepper, cumin, chili powder and onion powder.
Moisten bread mixture with tomatoe juice. Mix in peppers, rice
beans, corn and ricotta cheese. Warm and then add alfalfa sprouts.

TROPICAL FORREST PUDDING

(homemade version of CRAZY CORN)
(recipe can be doubled)

1/3 cup Uncle Ben's Converted brand rice (brown)
1 1/2 cup Water
1/3 cup Sugar
1 tsp Cornstarch
1 1/3 c Milk
1 tb Butter or margarine
1/2 tsp Vanilla extract
2 Egg yolks beaten OR 1/2 c Eggbeaters
1/2 tsp Cinnamon
1/2 tsp nutmeg
1 tsp allspice
1/4 sunflower seeds (no shells)
1/4 cup raisins and dates (mixed)
1/4 frozen corn
1/4 frozen peas
4 tablspoons oats
1/4 cup pistachios (shells removed)
1/4 cup lentils
1/2 bananna (chopped)

Combine rice, lentils water in a medium saucepan. Bring to a boil. Reduce heat,
cover and simmer 25 min, or until rice is very tender and most of the water
is absorbed.
Combine sugar and cornstarch. Add milk along with sugar mixture to
rice. Add raisin, dates, corn, peas, pistachios, sunflower seeds and oats.
Heat to boiling, boil 1 minute, stirring constantly.
Remove from the heat. Stir in butter, vanilla, nutmeg, allspice and cinnamon.
Slowly stir about 1 cup of the hot rice mixture into the beaten egg yolks or eggbeaters
in a bowl.Blend with remaining mixture in saucepan.
Cook over medium heat stirring frequently, when mixture starts to thicken and
bubble remove from heat. Cool mixture; fold in banannas.