“Fried” Green Tomato BLTs
Raisin Bran Bread
Ingredients:
 2 cups raisin bran cereal, divided
 1¼ cups fat-free milk
 ¼ cup (½ stick) margarine, melted,
divided
 1 egg
 ¾ cup sugar
 2 cups flour
 1 tablespoon baking powder
 ½ teaspoon ground cinnamon
 1 tablespoon sugar
Procedures:
1. Preheat oven to 350 degrees
Fahrenheit. Mix 1½ cups of the cereal,
the milk and 2 tablespoons of the
margarine in medium bowl. Let stand 1
minute. Add egg and ¾ cup sugar; mix
well. Stir in flour, baking powder and
cinnamon until well blended. Spread
into 9 x 5-inch loaf pan sprayed with
cooking spray.
2. Mix the remaining ½ cup cereal,
remaining 2 tablespoons margarine and
1 tablespoon sugar until well blended;
sprinkle over batter. Gently press cereal
mixture into batter. Bake for 50 minutes
or until toothpick inserted in center
comes out clean. Cool 10 minutes in
pan on wire rack; remove bread from
pan. Cool completely. Cut into 16 slices
to serve.
Ingredients:
Tomatoes
 2 eggs
 3 tablespoons all-purpose flour
 1 teaspoon Cajun seasoning
 3 cups Rice Krispies, crushed
 ¼ teaspoon pepper
 ½ teaspoon salt, divided
 2 green tomatoes, sliced (6 slices per
tomato)
Sandwiches
 12 slices whole wheat bread, toasted
 24 slices uncured bacon, cooked
 12 pieces leaf lettuce
 6 tablespoons light mayonnaise
Directions: 
1. Preheat oven to 400 degrees Fahrenheit.
Place a wire cooling rack over a baking
sheet and mist with cooking spray; set
aside. In a medium bowl, whisk together
the eggs, flour, and Cajun seasoning. In a
shallow bowl, combine the Rice Krispies,
pepper, and ¼ teaspoon salt. Season
tomato slices with remaining ¼ teaspoon
salt.
2. One at a time, dredge the tomato slices
into the egg mixture, allowing excess to
drip off. Transfer the tomato slice to the
Rice Krispies and flip to coat; transfer to
the wire rack and repeat with remaining
tomato slices. Mist tomato slices with
olive oil to assist in browning.
3. Bake tomatoes 15 minutes or until slightly
golden. Serve 2 slices of “fried” green
tomatoes on each of 6 sandwiches, along
with 4 slices of bacon, 2 pieces of lettuce,
and 1 tablespoon of mayonnaise.
 Fruit Loop Waffles with Milk Glaze
Ingredients:
 2 cups Fruit Loops cereal (or other)
 1¾ cup all-purpose flour
 2 tablespoons cornmeal
 1 tablespoon granulated sugar
 1 tablespoon baking powder
 ¼ teaspoon salt
 2 eggs
 2 cups whole milk
 2 tablespoons melted unsalted butter,
slightly cooled
 4 tablespoons whole milk
 2 cups powdered sugar
 ½ teaspoon clear vanilla extract
 marshmallows, 1½ cups of chopped
Directions:
1. For the waffles, place the cereal into the bowl of a
food processor and grind until coarse crumbs.
Set cereal crumbs aside. Whisk together flour,
cornmeal, sugar, baking powder & salt together in
a medium bowl, set aside. Beat the eggs, milk
and butter together in a large bowl. Gently add
dry ingredients into the wet, mixing until just
combined (do not over mix, there will be lumps).
Fold in the cereal crumbs.
2. Preheat the oven to 200 degrees Fahrenheit.
Then preheat your waffle maker and follow the
waffle maker instructions to cook, as each one is
different. Pour the appropriate amount of batter
into preheated waffle maker and cook until
golden. After the first batch is done, place them
on a rack or cookie sheet in the warmed oven in
a single layer. Keep all cooked waffles in the
oven while you finish the rest. Don’t stack the
cooked waffles or they’ll lose their crispness
(unless you plan on re-heating them in the oven).
3. To make the glaze, in a medium bowl, whisk
together the milk, powdered sugar and vanilla
until smooth. Add more milk to make it thinner, or
more sugar to make it thicker. Plate the waffles
and top with milk glaze.
Golden Graham S’mores
Ingredients:
 8 cups Golden Grahams cereal
 5 cups miniature marshmallows
 1½ cups chopped Hershey chocolate
bars (about two 4.4-oz size bars)
 ¼ cup light corn syrup
 5 tablespoons butter
 1 teaspoon vanilla
 1 cups miniature marshmallows

Directions: 
1. Butter a 9 x 13-inch baking dish and line
with parchment paper; set aside. Place the
cereal in a large mixing bowl; set aside. In
a large bowl, combine the 5 cups of
chocolate, light corn syrup and butter.
Microwave in 30-second increments,
stirring after each, until the mixture is
completely melted and smooth. Stir in the
vanilla.
2. Pour the melted mixture over the cereal
and, using a buttered spatula or wooden
spoon, gently stir until all of the cereal is
coated. Stir in the additional cup of
marshmallows.
3. Turn the mixture out into the prepared
baking pan. Butter your hands or spray
them with non-stick cooking spray, and
press the mixture evenly into the pan,
pushing it down into a flat, even layer. Let
set at room temperature for at least 1 hour,
or pop them into the refrigerator to firm up
faster.
Healthy Milk and Cereal Breakfast Bars Date Skillet Cookies With Crispy
Ingredients:
Rice Cereal and Coconut
 2 cups of vanilla greek yogurt (skim or
Ingredients:
whole milk yogurt)
 1 cup dates (chopped, about 5 to 6
 Optional: 1 tablespoon of honey
ounces)
 Optional: 1/2 teaspoon vanilla extract
 1 cup granulated sugar
 1 1/4 cups of Honey Nut Cheerios or
 3 tablespoons butter
other boxed cereal, seeds or nuts can
 1 egg, beaten
also be added
 1/2 teaspoon vanilla extract
 2 cups crispy rice cereal
Directions:
1. Gather the ingredients.  3/4 cup pecans
2. If you are adding the optional ingredients,  1 cup flaked coconut (unsweetened)
mix them with the yogurt before starting the
next steps. Some yogurts are sweeter than Directions:
others and will not need the additional 1. Combine the dates, sugar, butter, and
sweetener from the honey. beaten egg in a heavy skillet over low heat.
3. Line a loaf pan with a sheet of parchment While stirring constantly, cook for 5 to 7
paper. The paper should cover the bottom minutes until the mixture is bubbly.
and sides. This step is essential. Without 2. Remove the pan from the heat. Add the
the parchment paper, the bars will be vanilla, rice cereal, and pecans and stir to
extremely hard to remove from the pan. combine thoroughly.
4. Spread the yogurt onto the bottom of the 3. When the mixture is cool enough to handle
loaf pan. Make sure it completely covers the but still warm, roll the mixture into small
bottom and is spread evenly.  balls and then roll them in the coconut. Set
5. Pour the cereal onto the yogurt. Use a them on a plate or baking sheet.
spoon to press the cereal into the yogurt so 4. Let cool thoroughly before serving.
it will freeze together. 
6. Cover loosely with plastic wrap and place in
the freezer for 4 to 8 hours or until frozen
solid. 
7. Remove the bars from the loaf pan by lifting
up the sides of the parchment paper.
Remove the bar from the parchment paper
and place on a cutting board. Cut the bars
widthwise into 6 bars.
8. Wrap each bar individually with a sheet of
wax paper. Place the wrapped bars in one
large ziplock bag and return to the freezer.
9. Serve and enjoy!

Grape-Nuts Bread
Ingredients:
 2 cups buttermilk
 1 cup Grape-Nuts cereal
 2 cups sugar
 2 large eggs
 4 cups flour
 2 teaspoons baking powder
 1 teaspoon baking soda
 1 teaspoon salt
 1/2 cup chopped nuts or raisins –
optional
Direction:
1. In a large bowl, soak Grape-Nuts in
buttermilk for 30 minutes.
2. Preheat oven to 350 degrees. Prepare 2
loaf pans with a light coating of cooking
spray.
3. Beat the eggs in a separate bowl. Add
eggs and sugar to the Grape-Nuts mixture.
4. In a separate large bowl, sift together all
dry ingredients. Add dry ingredients to wet
mixture and stir until well mixed. If using,
fold in optional nuts or raisins.
5. Pour dough into the prepared pans and
cook for one hour or until a toothpick or
knife inserted into the center of bread
comes out clean.
Nutty Bran Flakes
Ingredients:
 1/2 cup bran
 1/2 cup whole wheat flour
 1/3 cup walnuts or pecans - finely ground
 2 Tablespoons sugar
 1/4 teaspoon baking powder
 1/4 teaspoon salt
 1/3 cup milk
 1/4 cup water
 Preheat oven to 350 degrees.
Direction:
1. In a large mixing bowl, sift together all dry
ingredients. Add milk and water and mix well.
2. Cut parchement paper into two 12 x 16 pieces. 
3. Lay one piece of parchement on a flat surface and
scoop half of the dough onto the center. Flatten
dough by hand and cover entire parchement with
clear plactic wrap. Roll out the dough over the
plastic wrap.
4. The goal is to make the dough extremely thin with
areas of near transparency. You may notice that
you are in effect making one huge bran flake at this
point.
5. Remove the plastic wrap and place the dough (on
the parchement) onto a 14 x 16 flat sheet pan. Cook
for 10 minutes checking often after 5 minutes. A
dough this thin will burn easily if left in too long.
6. The resulting product after cooking will be a leathery
thin cracker (crunchy at the edges).
7. Remove from oven and allow to cool completely.
8. Repeat the rolling and cooking process with the
other half of your dough.
9. Reduce oven temperature to 275 degrees.
10. After both huge bran flakes have completely
cooled... rip and crack them into the sized flakes
you are most familiar with (about 3/4 of an inch).
11. Place all flakes on a large cookie sheet and cook at
the reduced temperature for 20 minutes... stirring
the and flipping the flakes every five minutes.
12. Remove the pan from the oven and allow flakes to
cool completely. 
13. Serve with milk and fresh fruit. Stores well in a
sealed container for up to two weeks.
 Cocoa Granola (No Oil)
Ingredients:
 4 and 1/2 cups old fashioned or quick-
cooking oats
 1/2 cup honey
 3 Tablespoons cocoa powder
 1 and 1/2 teaspoons vanilla
 1/2 teaspoon salt
 How To Make Cocoa Granola Without
Oil Or Butter
Procedures:
1. Preheat oven to 300 degrees.
2. In a large mixing bowl, combine all of the
ingredients until all of the oats are moist
and the mixture looks even.
3. Spread the mixture evenly over a large
cookie sheet or two smaller cookie sheets.
4. Bake in the center of the oven for 30
minutes, stirring the granola every 5 to 10
minutes. Remove from oven.
5. Optional: At this point when the granola is
still warm, you can mix in extra ingredients
like a 1/4 cup of raisins or other dried fruit.
6. Let the granola cool completely before
serving or storing.
7. Optional: When the granola is completely
cool, you could stir in 1/4 cup of mini
chocolate chips for Double Cocoa Granola.
Just make sure the cereal is cool or you
end up with a melty mess. Trust me. 
8. Store well for 3 weeks in an air-tight
container.
Rise & Shine Fruit & Nut Cereal
Ingredients:
 1 serving
 1/4 cup whole sprouted spelt
 1/8 cup ground flax meal
 1 TBSP chia seed
 6 raw walnut halves chopped
 9 raw almonds chopped
 3 raw Brazil nuts chopped
 9 raw cashews chopped
 3/4 cup berries (combo blueberries,
black berries, strawberries) fresh or
frozen
 1 small banana chopped
 1/3 cup unsweetened almond milk
(optional)
Direction:
1. All ingredients added to a bowl, pour
almond milk over and enjoy!
2.
 Sour Cereal Soup Cereal Chicken
Ingredients: Ingredients:
 5 ounces Spainish Chorizo  3-4 pax
 2/3 cup sliced leeks  Chicken marinade
 1/2 pound Yukon gold fingerling  6 small chicken thigh (cut diced)
potatoes  1 tbsp shaoxing wine
 48 ounces chicken broth  1 tsp soy sauce
 2 tablespoons Spainish paprika ground  Salt
 1 teaspoon salt more if needed  Pepper
 1 tablespoon honey  Corn starch
 2/3 cup steel rolled oatmeal  Egg (beaten)
 1 teaspoon granulated garlic powder  Cereal
 1/4 cup parsley flakes  Nestum cereal
 8 ounces baby portobello mushrooms  leaves Curry
 3 tablespoons soya sauce  1 red chilli (sliced)
 1/2 cup smoked hog jawls bacon  Butter
 1/2 cup lingonberry fruit sauce  Sugar
 Steps
Direction:
1. Get a pot and heat with nonstick spray. Direction:
Remove casing from chorizo. Slice the 1. Marinade the chicken for about 30 minutes,
chorizo, mushrooms, and leeks. Dice the then deep fried.
potatoes. 2. Heat a pan, put on butter, fry the curry
2. Add the mushrooms and leeks to the leaves and chilli. Then add the cereal in.
chorizo. Season with salt. Sauté for 10 Add some sugar for sweeter taste, and stir
minutes. Add the diced potatoes and to avoid burn.
chopped hog jawls. Sauté for 15 minutes.
3. Add in the rest of the spices. Sauté after 3. As soon as the chicken been fried, mix it
you add the lingonberry. Then add the with the cereal.
broth. Bring to a boil then simmer covered
for 12 minutes.
4. Add the oatmeal and cover. Remove from
heat and allow the residual heat to cook for
30 minutes. Serve I hope you enjoy!!
 Giant Hash Brown
Ingredients:
 1 kg /2lb potatoes (starchy)
 1 tsp salt (plus more to taste)
 Black pepper
 4 tbsp extra virgin olive oil, separated
Instructions:
1. Peel and grate the potatoes, placing the grated
potato into a large bowl of water (this stops the
potato from going brown while you continue
grating).
2. Using a large colander, rinse the potato until the
water comes clear (to remove the starch which
keeps the potato from going brown as well as
making it crispy).
3. Working a handful at a time, squeeze out the
excess water and place into the bowl.
4. Mix in 1 tbsp of olive oil, salt and pepper.
5. Heat 2 tbsp olive oil in a 22cm/9 inch non stick pan
over medium high heat.
6. Place shredded potato mixture in pan, spread out
and lightly pat down with a spatula. It should be
about 1.5cm/0.6" thick.
7. Cook for 5 to 8 minutes until golden brown and
crispy. Use a spatula to lift a corner to check for
doneness.
8. Get a large plate and slide the hash brown onto it.
9. Place the pan on top of the plate, then quickly flip
upside down. Use a tea towel if you need so you
can hold onto the fry pan when flipping. Don't worry
if it breaks when you flip it, it's salvageable!
10. Drizzle the remaining 1 tbsp of oil around the edges
of the fry pan. If your hash brown broke when you
flipped it, use a spatula to lightly pat it back into
shape.
11. Cook until golden brown and crispy, about 4 to 6
minutes. Use a spatula to lift up to check.
12. Slide out of the plan onto a serving plate. Season
with additional salt if required. To serve, garnish
with chopped parsley (optional) and cut into
wedges.
Fried Polenta, Avocado & Poached Egg
Ingredients:
 1 cup cooked polenta
 1 Tbsp butter
 2 cups fresh kale
 1 tsp balsamic vinegar
 1 tsp olive oil
 fresh parmesan shavings
 1 egg
 1/2 avocado
 salt & pepper
Instructions:
1. While the polenta is still warm, pour onto
a flat plate or into a baking dish so that
you have a semi-even layer about 3/4″
thick. Let cool completely (like overnight),
then cut into a square/rectangle.
2. Heat a frying pan over medium-high heat.
Melt the butter, then add the polenta in
one big slice. Let it cook on each side for
about 5 minutes, or until crisped and
slightly blackened.
3. While the polenta is cooking, chop the
kale into small pieces. Massage with your
hands for about a minute, then toss with
the vinegar and oil. Top with fresh
parmesan, then set aside.
4. Cook your egg, either poached or fried, at
this point.
5. When the polenta is done, top with the
avocado (sliced or mashed), some salt &
pepper, then the egg. Serve alongside
the kale.
 Classic Hummus
Ingredients:
 Chickpeas
 Tahini
 Garlic
 Ground cumin
 Olive oil
 Cold water

Direction:
1. Puree the first seven ingredients in a food
processor until smooth. Tahini, cold water,
olive oil, cumin, salt, garlic and lemon.
2. Add in the chickpeas. One can, rinsed in
warm water and drained.
3. Puree for 3-4 minutes, or until
smooth.  Yep, put that food processor to
work!  Just keep it going and going until the
hummus is nice and smooth, pausing once
or twice to scrape the sides down.  If the
hummus seems too thick, feel free to add
in an extra tablespoon or two of water too.
4. Taste and season.  Give the hummus a
taste, and add in extra salt, cumin and/or
lemon juice if needed.
5. Garnish and serve.  Transfer it to a serving
bowl, add on any toppings that you would
like, and enjoy!!
 9. Using your palm, flatten the pasta dough onto a
clean, lightly floured cutting board. Cut the ball
of pasta dough into 1/4 inch slices.
10. Take a 1/4 inch slice of dough and pinch it
around the edges. Check against the machine
to see if the edge will fit through the largest gap
on your machine.
11. Set your hand-cranked pasta machine on the
largest gap. Take your pinched or pressed
piece of dough and guide it through the
machine.
12. here are three ways to check if your noodles are
done properly:

Preparing Pasta a. If you can separate a strand of noodle

from other strands.
b. If your noodles can pinch together and
Ingredients: pull apart again without tearing.
 200 grams of all-purpose flour c.  If your noodles can hold a dusting of
 2 eggs flour on the surface, but do not crack at
 extra flour for dusting the work surface the edges.

Directions: Cooking Directions

1. Set your scale to grams. Place the large mixing
bowl on your kitchen scale. Now that you've made pasta from scratch, cook
2. Slowly, add all-purpose flour to the mixing bowl the noodles in salted water for 1 to 3 minutes.
until the digital display reads 200 grams. It's For every quart of water, add about an ounce of
okay to give or take up to 5 grams. salt. Rinse after cooking and toss with a little
3. Crack two eggs into a medium bowl. Beat the olive oil.
eggs until they foam and turn a pale yellow.  If
the eggs still have floating white chunks, keep If you are dressing your noodles in sauce, you
beating with a fork for a minute or two longer. can dip your noodles in salted boiling water for
The eggs bind evenly with the flour if they are a minute, and then finish them up in the sauce
well mixed. pan.
4. To form a well in the flour, use the fork to press
flour high up against the sides of the mixing
bowl. Keep a thin layer of flour on the bottom of
the mixing bowl.
5. To combine the flour and egg, use a circular
folding motion.  With the fork, bring the flour
around the pool of egg and push it through the
middle of the bowl. This motion combines the
flour and egg evenly, and rotates the egg
clumps around the edges of the bowl.
6. Take the fork and break up large, yellow clumps
in the dough. Use a figure eight motion to
evenly mix the remaining wet egg into the large
chunks of dough.
7. With clean hands, press the flakes of dough
together. Repeat until a firm ball forms. Remove
the bowl and place the ball of dough on a lightly
flour, clean work surface.
8. Knead the dough for 10 to 15 minutes.
CEREAL AND STARCH
DISHES

Submitted by: Judielyn G. Berioso

Submitted to: Ms. Elsie Licarte