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7. Cornmeal Mush

4 cup cornmeal, stone ground 1 cup boiling water
*% cup milk | | 1/8 cup bran flakes
mt, eeres | 1/8 cup wheat germ

Mix the cornmeal and the milk together and let stand
while the salted water is coming to a boil. (Or you

can soak the cornmeal in milk overnight.) Add the

milk and cornmeal mixture to the boiling water, stirring
constantly. When the meal starts to thicken, add the
bran and the wheat germ. Cook until firm, about 5
minutes. Serve with fresh or unsweetened frozen blue-
berries or strawberries.

Variation: Substitute millet for the cornmegl. soaking
it in the same way.

8. Vegetable Loaf

3 - 4 onions x C. wheatgerm

1% C. celery 2 T. sesame seeds

3/4 C. green pepper 1/4 t. salt

1 C. broccoli, or green 3 T. cornmeal Pf
beans | 3 T. tamari (or soy sauce)

3/4 CG. mushrooms 1 C. water

% C. butter or oil 2 C. chick peas, oll

2 C. Chinese noodies and mashed
or bread crumbs
1% C. carrots, grated

Steam minced vegetables and carrots for 12 minutes in

l cup water, then add all other ingredients except

Chinese noodles to the steamed mixture. Mix together well,
if mixture is too dry add 4% cup or so more water. Spread
mixture in oiled baking dish about 2-3 inches thick. Add
noodles on top of mixture and press down slightly. Bake
for 30-35 minutes at 350°F. Keep hot until served.

Variations: Soybeans may be substituted for the chick
peas and add 1 minced clove of garlic, 3 eggs, % to 1
cup milk and % tsp. bail or %& tsp. thyme.