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5. Honey Crunch

8. rolled oats (large 1 C. peanut oil
flake, long cooking) 2 C. raisins
1 C. wheat germ * C. flax seed
% C. sunflower seeds 3 T. brewer's yeast
* C. sesame seeds 2 T. vanilla
¥ C. pecans 2 T. butterscotch
1 C. honey flavour

Toast the rolled oats in a large roasting pan for
half an hour at 350°F. stirring frequently for even
toasting. Add the remaining ingredients after mix-
ing them thoroughly, return to the oven for another
half hour until golden brown. Serve with cream or
as a topping in place of sugar on any hot cereal or
on yoghurt.

Variations: Quantities or substitutions may be
varied to taste. Blackstrap molasses, any cold -
pressed poly-unsaturated vegetable oils, or flavour-
ings may be added for more nourishment or taste. The
raisins or any dried or fresh fruits may be added at
time of serving. Almonds, walnuts, etc., or mixed
nuts may be incorporated in the recipe or grated on
top at time of serving. The quantity of honey, es-
pecially for children, may be doubled.

6. Individual Omelette Flips

1 - 2 eggs 2 T. grated cheese

1 T. cream 1 T. minced green onions
salt & pepper 1 t. chopped parsley

1 t. butter 2 T. alfalfa sprouts

Whisk egg, seasoning, and butter together and pour into
small buttered fry pan, allow topartially set, then add
other ingredients, fold and turn over until cooked.
Serve with crisp bacon.