Pumpkin Seeds

1. Wash pumpkin seeds in a colander
2. Dry on a towel over night.
3. Put in a bowl and stir in oil + garlic salt.
(6c seeds+ 2.5T. olive oil + 2t. garlic salt)
4. Bake on cookie sheets at 300* for 30-40 min

Fire Crackers

Seasoning Ingredients:
For 1 box of saltine crackers:
1 T. red pepper flakes
1 ranch packet or:
    1 t. parsley
    1/2 t. salt
    1/2 t. onion powder
    1/4 t. garlic powder
    1 T. +3/4t. powdered milk

Directions:
1. Mix seasoning in a bowl
2. Spread crackers out and spread oil on top of crackers
(1/2c. canola oil for 1 box of crackers)
3. Sprinkle seasonings on top

LARGE batch of seasoning
6T. red pepper flakes
2 T. parsley
1 T. salt
1 T. onion powder
1 1/2 t. garlic powder
1/2 c. powdered milk

Chips and Beans

A. Layered Bean Dip Ingredients:

3 c. cooked beans (pinto)

½ c. water

1 t. salt

cabbage or lettuce, shredded (4c)

tomato, diced

avocado, diced

A. Directions:

1. Blend beans, water, and salt

2. Spread beans into the bottom of a bowl or dish

3. Sprinkle cabbage, tomatoes, and avocados on top

4. Dip with corn chips

B. Avacado Bean Salad Ingredients:

2 avocados, mashed

¼ t. garlic salt

cabbage, shredded (6c)

1 ½ c. cooked beans (pinto or kidney)

¼ t. salt

tomato, diced (optional)

B. Directions:

1. Mash avocado and garlic salt in a small bowl.

2. Place cabbage in a medium-sized salad bowl and stir in avocados.

3. Top with beans, tomatoes, and salt.

4. Dip with corn chips

C. Black Bean and Corn Salsa
3 1/2 c. Black or Pinto beans (2 cans)
1 can Corn (1 1/2 c.)
2 c. Salsa =
(2 c. Tomatoes, 1/2 c. Green pepper, 1/4 c. Onion,
1T. Parsley, 2T. Olive oil, 1 1/2 T. Vinegar, 1 t. Salt, 1/2 t. Pepper)

D. Homemade Corn Chips

(Serves 8 - - 8 chips each)

16 corn tortillas

oil

salt

D. Directions:

1. Preheat oven to 400*

2. Place tortillas on 2 cookie sheets (8 on each sheet)

3. Spray with olive oil

4. Sprinkle with salt (about 1t. salt total)

5. Cut each tortilla into 4 chips

6. Bake for 15-18 min.

Wheat Tortillas

 Wheat Tortillas

Ingredients:

2 c. wheat flour
1 t. salt
1 t. baking powder
1 t. oil
3/4 c. + 2T. water

Directions:

1. Mix ingredients with a fork at first, then use your hands.  

2. Divide into 4 balls, then 8, then finally into 16 balls.
3. Press each ball into a flat tortilla using a tortilla press or a rolling pin.

4. Place each tortilla on a heated skillet and cook until lightly browned on each side.
5. May top with refried beans and/or cheese and salt.

(We like to puree 1/2 c. water + 3 c. beans + 1 t. salt for our refried beans)

Wheat Thins & Corn Chip Crackers

WHEAT THINS:
(Serves 12- 16 crackers each)
Ingredients:
3 c. wheat flour (white wheat is best)
1/4 c. sugar
1 t. salt
1/2 t. baking soda
1/4 c. coconut oil (or any oil or butter)
1 c. butter milk (just add 2 t. vinegar to normal milk)

Directions:
1. Pre-heat oven to 350*
2. Stir dry ingredients, then add wet ingredients and stir well.
3. Divide into 4 balls. (Can chill)
5. Roll out onto the back of 4 greased cookie sheets
6. Cut into 48 rectangles on each pan and sprinkle with salt
7. Bake for 12-14 minutes (until starting to brown)
8. Serve with cheese slices or cottage cheese or tuna fish or hummus.
(Nutrition per serving:
4g protein, 3.2g fiber, 3.6g fat)

HUMMUS
Ingredients:
1 can chickpeas (or 1 3/4 c. cooked garbanzo beans)
1/4 c. olive oil
1/4 c. water
1/2 t. salt
1/2 t. minced garlic
1/4 t. cumin (optional)

Directions:
Blend until smooth

CORN CHIP CRACKERS
Ingredients:
1 c. cornmeal
1 c. wheat flour
1 t. salt
1 t. baking powder
2 T. dry milk
1/4 c. oil
1/2 c. water
1 t. worchestershire sauce

Directions:
1. Knead dough for 1 minute
2. Roll out onto the back of 2 greased cookie sheets
3. Sprinkle with garlic salt and cut into rectangles
4. Bake at 350 for 12 minutes.

Serve with taco soup or salsa