Grandma Hystad's Recipes, Food, Drink, Information, Vegan

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1-cup flour,
1-teaspoon baking powder
¼ teaspoon salt,
¼ teaspoon cinnamon,
1/3 cup rolled oats, blueberries about ¾ cup, or as much as you want.
¼ cup brown sugar,
1 egg, 1 cup milk
1-tablespoon oil.

Mix together the flour, baking power, salt, cinnamon, rolled oats and brown sugar. Stir well. Beat together the egg, milk and oil. Make a well in the dry ingredients and add the egg mixer all at once. Stir just until moistened and batter is still lumpy. Drop dollops on the grill and add the blues as directed in procedure for pancakes. Cook pancakes until bubbles form, then flip them and brown on the other side.
Makes about 8 medium-sizes pancakes.

1 Granny Smith apple
1 1/4 cup any type pancake mix
1/2 teaspoon cinnamon
1 egg
2 teaspoons canola oil
1 cup low-fat milk
Lightly coat a griddle or skillet with cooking spray and heat over medium heat.
Peel, core and thinly slice apple into rings.
In a large mixing bowl, combine ingredients for pancake batter. Stir until ingredients are evenly moist. (Small lumps are ok! Over-mixing makes pancakes tough.)
For each pancake, place apple ring on griddle and pour about 1/4 cup batter over apple ring, starting in the center and covering the apple.
Cook until bubbles appear. Turn and cook other side until lightly brown.

Grandma’s Beef-Stew & Dumplings
1 pound………………(500 g)…………………stew beef
3 tablespoons (45 ml)…………………flour
1 clove of garlic
salt and pepper to taste
1 medium size onion, chopped
3 carrots
1 turnip, diced
1 bay leaf
Cut meat into cubes. Roll in flour and brown in hot oil.
Add chopped onion and garlic. Add salt and pepper to taste.
Stir until onion is a golden brown. Add enough water to cover
the meat. Bring to a boil. Simmer gently for 1 ½ -2 hours.
Add rest of vegetables ½ hour before stew is served.

YIELD: serves 4-6
TIME: 15 minutes preparation, approx.2 hours to cook

2 cups………………………………..(500 ml)………………………all purpose flour
4 teaspoons…………………….(20 ml)……………………………baking powder
½ teaspoon…………………………(2,5 ml)……………………….salt
2 tablespoons…………………(30 ml)……………………………shortening
¾ cup…………………………………….(185 ml)…………………milk
Sift flour. Add baking powder and salt and sift again.
Cut in the shortening and add milk. Drop into simmering stew
gently, being careful to drop a piece of meat or vegetable so
that it will not be immersed. Cover the kettle.

Picnic Chicken Salad
2 1/2 cups cooked, diced chicken breast
1/2 cup chopped celery
1/4 cup chopped onion
2 Tablespoons pickle relish
1/2 cup light mayonnaise

Combine all ingredients.
Refrigerate until ready to serve.
Use within 1-2 days. Chicken salad does not freeze well.
How to use:
Make chicken salad sandwiches.
Make a pasta salad by mixing with 2 cups cooked pasta.
Serving Size: 1/6 of recipe
Yield: 6 servings

3 ½ cups fresh or frozen blueberries (unthawed)
1/3-cup water
2/3-cup sugar
2-tablespoons cornstarch
a few grains of salt
1-tablespoon lemon juice
6 large medium baked tart shells
(You can double medium baked tart shells)

Crush ½ cup blueberries, add water and bring to a rolling boil. Remove from heat and press through sieve. In a saucepan, combine sugar, cornstarch and salt. Add sieved juice (made to ¾ cup with water). Mix thoroughly and cook, stirring constantly until glaze thickens and becomes clear, about 5 minutes. Cool slightly, then add lemon juice. Arrange whole berries in tart shells and spoon glaze over berries. Chill before serving.

A vegan's diet includes foods such as: beans, lentils, nuts, seeds, soya products (for protein), whole grains, vegetables, fruits and healthy oils.

People choose to become vegan for various reasons, the most popular include:
-Ethical views concerning animal rights
-Concern for the environment
-To improve personal health
-Spiritual or religious beliefs

Simple Green Salad with Avocado and Pear (Vegan)

This is a simple and delicious salad filled with nutrients.
Try lemon juice, balsamic vinegar or your favorite vinaigrette as a dressing.
1 pear, chopped
1 avocado, diced
½ cucumber, sliced
4 cups chopped romaine lettuce
Combine the ingredients in a bowl and toss gently. Easy!

Lentil Curry (Vegan)
This is a tasty vegetarian dish.
Lentils are a good source of fiber, protein and also some iron.
Serve alone or with a side of brown rice or Indian breads such as chapattis.
1 cup uncooked brown lentils
7 cups water
1 large onion, chopped finely
2 tbsp vegetable oil
1, 2-inch piece of ginger root, peeled and chopped
2 green chilies, chopped (optional)
1 tbsp coriander powder
1 tbsp curry powder
1 tsp chilli powder

Combine the lentils and water in a large pot and bring to a boil.
Then lower the heat and simmer until the lentils are tender, but not mushy!
This should take about 20 minutes.

Meanwhile, cook the onion in another pot in the oil for a few minutes on medium/high heat.
Add the ginger and chilies, cook the mixture until the onion is translucent.
This should take about 5 to 10 minutes. Stir in the spices and cook for 3 more minutes.

Add the onion mixture to the lentils.
Cover and simmer for 15 more minutes.
Serve and enjoy!

Strawberry Banana Treat (VEGAN)
This is a beautiful dessert, perfect after a hearty meal.
Serve in champagne glasses or pudding bowls!
5 very ripe bananas, frozen
1/2 to 1 cup frozen strawberries (or berry of your choice)
1 tsp vanilla extract
¼ to ½ cup soymilk
Cut the bananas into thick slices.
Place the fruit, vanilla, and soy milk into a food processor.
Blend until smooth. Add more milk if needed.
Serve at once!

Super Easy Pasta Salad (VEGAN)
2 cups whole wheat pasta, cooked & cooled
2 ripe tomatoes, chopped
1/2 green pepper, chopped
1 green onion, thinly sliced
1/4 cucumber, chopped
1/2 cup organic sugar
1/2 cup vegetable oil
1/3 cup ketchup
1/4 cup vinegar
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon paprika
Mix together the sugar, ketchup, vinegar, oil, salt, pepper and paprika. Pour the dressing over the pasta and veggies, and stir well.

During World War 2, a soldier arrived at the city but found all hotel rooms taken. He begged the desk clerk for anything. The hotel clerk said he had a double, there was a navy guy in it, but persons in rooms next to him said he snored so loud it was hard to sleep.

The soldier agreed to take it. When the soldier came down for breakfasts the manager asked, “How did you sleep”? “Great” replied the soldier. “No problem with the other guy snoring all night”? Asked the manger.

“No I shut him up in no time,” replied the soldier. “How did you manage that?” asked the manager.
“Well he was in bed snoring away when I walked into the room, so I gave him a kiss on the check” explained the soldier. “Then I whispered in his ear ‘goodnight beautiful’, and he sat up all night watching me.”

Have you unsafe products in your home? Check out items that have been recalled by manufactures in cooperation with U.S.Consumers Products Safety Commission. You can check by phone: 800-638-2772, or visit

Remember, when it comes to recalls, health, food, the same information applies to both U.S.A. and Canada. Check both government sites for the above.

Dr. Donald Low, chair of the council and chief microbiologist at Toronto's Mount Sinai Hospital said hand washing and surface disinfection are two key areas that need greater attention along with food safety, immunization and proper use of antibiotics.
He said the most "bang for your buck" in prevention from illness at home comes in the kitchen where bacteria and viruses can multiply on moist or hard surfaces.

Low said dishcloths are growing "unsatisfactory" levels of bacteria in nine out of 10 Canadian kitchens and 80 per cent of food-borne illnesses occur at home because food was not handled or cooked properly.

In the past, doctors promoted washing with soap and water but alcohol-based hand rubs are better to use on hands that are not visibly soiled, he said. "They are more effective at actually killing bacteria and viruses," Low said. "They are easier on your hands so you can do it more often without getting chafing of the skin."

Food safety Tips When Traveling Or In Case of A Disaster.

If you are traveling with perishable food, place it in a cooler with ice or freezer packs. Have plenty of ice or frozen gel-packs on hand before starting to pack food. If you take meat, poultry, eggs, for eating on the road or to cook at your vacation spot, plan to keep everything on ice in your cooler.

Keep raw meat and poultry wrapped separately from cooked foods, or foods meant to be eaten raw such as fruits. Limit the times the cooler is opened. Open and close the lid quickly. Pack perishable foods directly from the refrigerator or freezer into the cooler. If the cooler is only partially filled, pack the remaining space with more ice. Limit the times the cooler is opened. Open and close the lid quickly.

Remember to keep the cooler in a shady spot. Keep it covered with a blanket, tarp or poncho, preferably one that is light in color to reflect heat.

Bring along bottled water or other canned or bottled drinks. Always assume that streams and rivers are not safe for drinking. If camping in a remote area, bring along water purification tablets or equipment.

Don't let perishable food sit out while swimming or fishing. Remember, food sitting out for more than 2 hours is not safe. The time frame is reduced to just 1 hour if the outside temperature is above 90 °F.

If you do fishing and are lucky the big one didn’t get away, gut and clean the fish as soon as they are caught. Wrap both whole and cleaned fish in watertight plastic and store on ice. Keep 3-4 inches of ice on the bottom of the cooler. Alternate layers of fish and ice. After cooking, eat within 3-4 days. Make sure the raw fish stays separate from cooked foods.

Crabs, lobsters and other shellfish must be kept alive until cooked. Store in a bushel or laundry basket under wet burlap. Crabs and lobsters are best eaten the day they are caught. Live oysters can keep 7-10 days. Mussels and clams, 4-5 days.

Caution: Be aware of the potential dangers of eating raw shellfish. This is especially true for persons with liver disorders or weakened immune systems. Warning, no one should eat raw shellfish.

If you go to the beach take along only the food that can be eaten to avoid having leftovers. If grilling, make sure local ordinances allow it. Bring the cooler! Partially bury it in the sand, cover with blankets, and shade with a beach umbrella.


If you have teenagers, or in fact any adult, impress on them the
risks of driving while intoxicated. Statistics demonstrate drunk
drivers cause many fatal road accidents.

It should be known that like any other drug, addiction is a
potential hazard. Excess of alcohol will affect organs such as
the brain, heart, and liver.

Tequila Gimlet.
½ ounce limejuice.
1 ½ ounces tequila.
Stir with ice cubes.

Light Rum Drink
2 ½ ounces light Puerto Rican rum.
1 ounce lemon juice.
1 ounce Grenadine.
Club Soda.
Stir rum, lemon juice, and grenadine with ice cubes. Strain into 10-ounce glass with shaved ice. Fill glass with soda. Serve with straws.

1 ½ ounces orgeat syrup
½ ounce limejuice
Club Soda
Shake orgeat and lime juice with ice cubes. Strain into fizz
Glass. Add ice cubes. Add soda to glass. Serve with straws.

3 cups brewed strong black tea
1 quart orange juice
1-cup lime or lemon juice
2 cups raspberry syrup
1 cup crushed pineapple
bar sugar to taste
2 quarts club soda
Pour all ingredients except soda over a large block of ice in a punch bowl. Stir well. Let it chill. At serving time, add chilled soda.

Article Source: Bruce Chambers sold his printing, publishing, mail order business and retired in 1980. He came on the Internet in 2003. He researched for 1 year, and then started a free monthly Internet marketing report, plus free monthly recipes, bar mixes, tips newsletters. At present he resells from his website. You can subscribe to either or both free newsletters by going to his web site. Please visit:

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