Lasagne

1/2 lb hamburger -- brown
add
1 qt tomatoes
1 can tomatoe sauce
1 tsp Italian season
1/2 tsp garlic salt

Layer cottage cheese ,mozerella cheese and sauce between uncooked lasagne noodles. Bake 1 hour at 375 uncovered. You will have a good dish. The noodles will soften as it cooks.

Bean Mistake Surprise

1 cup dry pinto beans
1 medium onion diced
1 meduim can white hominy

drain
3/4 - 1 lb diced pork
1 can El Pato hot sauce
all the green chile you can stand

t tbs olive oil
1 tsp. cumin powder
3 minced garlic cloves
1 tsp. dried orgeno
1/2 tsp. cayenne powder
1/2 tsp. salt

Soak beans over night. Drain. Add to crockpot with 4 cups water, Add onion, garlic, olive oil and pork, Cook on high for 3-4 hours till beans are tender. Add everything else and cook another hour or so. Serve with sopapillas or your favorite crusty bread.

What can be sprouted

Wheat sprouts is length of seed (about 2 days). Mung beans is 1 1/2 - 3" long, Alfalfa is 1 - 2" long, Soy bean or pea sprout is 2" long.

Eat while still in sprout stage

Fenugreek -------------------------Dried Beans

Lentils------------------------------Peas

Mung Beans ------------------------Sunflower seeds

Rye---------------------------------Flax

Soy Beans --------------------------Garbanzos - chick peas

Barley------------------------------Millet

Lima Beans-------------------------Buck Wheat

Wheat------------------------------ Pinto Beans

Eat when green leaves form

Alfalfa---------------------------------Mustard

Cress----------------------------------Radish

Chia

Tray Method

Use a perforated tray (plastic mesh screening). Place it on another tray to catch the drippings. Cover it with a clean, damp cloth. Arrange the presoaked seeds on it, one layer deep, and cover with another damp cloth. Several times a day remove the top cloth, rinse the seeds with a spray of water or under the tap, and cover again with a damp cloth. Always keep tray and cloths very clean.

Alfalfa

Alfalfa sprouts should be covered with clear plastic or glass and placed in the light when the shoots are about one inch long and you can see two tiny, pale leaves on top of each. The leaves will turn green in one to two days and the sprouts are ready for the salad bow.

How to Sprout

1. Buy seeds intended for eating or sprouting.
2. Select small quantities of healthy, unbroken seeds.
3. Place seeds in a wide mouth quart jar. Cover the top with a piece of cheesecloth--fasten securely with a rubber band or canning lid band. Rinse the seeds (through the cheese cloth) several times. Then fill the jar with water. Let stand in a warm place overnight.Drain thoroughly, then rinse the seeds and drain again. (Use pure luke warm water for all rinsing.) Leave the jar upside down for a minute or two.
4. Place the jar on its side so the seeds from a layer.
5. Store in a warm dark place (68-75). Three or four times daily, rinse then drain the seeds and return the jar to the dark place.

It is important to keep the seeds moist but not wet. If sprouts seem dry, rinse more frequently. If they get too wet they will rot. Also keep the container in a well-ventilated, warm, dark area.

Ways to use Sprouts

Soups - Add just before serving. Rye sprouts taste like wild rice.
Casseroles - Add just before serving.
Salads - Let the sprouts get their first tiny primary green leaves and toss with any salad.
With eggs - In omelets, souffles, or scrambled eggs.
Grind sprouts in meat grinder and add to the final kneading of breads or stir into muffin, waffle, and pancake batter.
Eat rye and wheat sprouts as a snack, like peanuts.
In sandwiches - spread as a crunchy replacement for celery and lettuce.
Stewed - with tomatoes
As a vegetable - stewed, steamed, sauteed or baked.

Most sprouts should never be cooked more than 5 - 6 minutes, or the taste, texture and nutritional value may be lost. Soybeans may need an extra 20 min.

NEVER EAT POTATO OR TOMATO SPROUTS-----THEY ARE POISONOUS!!!!

Sprouts

Most people are familiar with sprouts in Chinese cooking, but they have been discovered by nutritionists, who find them as rich as tomatoes and grapefruit in Vitamin C. They contain enough protein and vitamins as to be considered a complete food. Many of the sprout proteins are predigested for they are converted to amino acids during the sprouting, and the starches are converted to sugars, making the sprouts a quick-energy food. These facts about sprouts vary with the type of seed sprouted.

Sprouted seeds are the best source of vitamins after sea vegetation. Besides vitamin B Complex they contain vitamin D, C, and vitamin E. Sprouted seeds are rich in unsaturated fat which doesn't create high cholesterol. Sprouts are low in calories.

There are many seeds good for sprouting such as dry beans (Lima pinto, kidney, navy,) mung beans, wheat, alfalfa, soybeans, lentils, barley, buckwheat, fava, corn, dill, flax, fenugreek, gargansos (thick peas), lettuce, millet, pumpkin, peanuts, onions, oats, red beet, safflower, sunflower, garden peas, mustard, cress, black and red radishes, purslane, chia, unhulled sesame, red clover and rye, DON'T BUT SEEDS TREATED WITH FUNGICIDES. The package gives this information. Treated seeds can be harmful.

You can eat the whole sprout, seed, root, hull and roots (if they develop). But many people prefer to remove the hulls. To do so, stir the sprouts vigorously in a bowl of cold water. Skim away the husks that rise to the top or collect at the sides. Repeat rinsing several times. Refrigerated in a plastic bag with slight moisture, sprouts will keep for 8 to 10 days, and they can even be frozen for 2 - 3 months.

Use fresh sprouts just as you do canned ones. To keep crunchiness, cook these "teeth vegetables: as the Chinese should be cooked before eating.