Cypress Inn Muffins

One 15 oz Raisin Bran cereal (7 1/2 cups)

3 cups sugar -- 1 tsp. each cinnamon, cloves, nutmeg

5 cups all purpose flour -- 5 tsp. Soda -- 2 tsp. salt

1 cup oil

1 quart buttermilk

4 eggs

2 tsp. vanilla

Mix dry ingredients. Add remainder and mix well. Bake at 375 for 20-25 minutes. Keeps 4 weeks in the refrigerator. Better after aging 36 hours in refrigerator.

Grape Nuts Bread

Small Medium Large

Water 2/3 cup 1 cup 1/13 cups

Vegetable oil 1 1/3 TBS 2 TBS 2 2/3 TBS

Sugar 2 tsp. 1 TBS 1 2/3 TBS

Salt 1 tsp. 1 ½ tsp. 2 tsp.

Grape Nuts 1/3 cup ½ cup 2/3 cup

Bread flour 1 1/3 cups 2 cups 2 2/3 cups

Yeast 1 tsp. 1 ½ tsp. 2 ½ tsp.

KALE

Kale (bunch) Onions, chopped

Cubed potatoes and/or pre-cooked rice

Balsamic Vinegar Dressing

Polish Kielbasa or other sausage, sliced or cubed

Saute potatoes (if used), onions in balsamic vinegar dressing until almost tender in a covered dutch oven. Add kale, pre-cooked rice (if used instead of potatoes) and cook until tender to your liking—don’t over cook. Add some beer or wine for moisture to keep it from sticking.

Serve with either feta or chevre goat cheese sprinkled on top.

ZUCCHINI or SUMMER SQUASH PIE

4 cups diced squash 1 large onion diced

3 eggs, slightly beaten 1 1/4 cup Bisquick

1 Tblsp oregano 1 1/2 cup grated cheese*

1/2 cup cooking oil salt/pepper to taste

Combine all ingredients. Put in 8 X 10 or 10" pie (deep dish) plate. Sprinkle additional grated cheese on top. Bake at 350 degrees for 45-60 minutes. Cool for 5 minutes before serving. *You can substitute two 8 oz tubs of chevre goat cheese for the grated cheese in the mix then sprinkle parmesan on top.