Nutritious Teething Biscuits from Vicki Lansky's "Feed Me I'm Yours."

I made these for my Little S. last week. She likes them very much.

I used molasses and I used formula for the 1 cup milk (I have 4 cans that were sent to me from formula companies).

Also, I rolled out the dough and cut it into 4" by 1" strips. I then pinched the strips so that Little S. would be able to grip them easily.

Ingredients

1 beaten egg yolk
3 Tbsp maple syrup or molasses (May be omitted)
1 tsp vanilla
1 1/2 Tbsp oil
1/4 cup milk
1 Tbsp uncooked oatmeal
1 cup flour (white, wheat or combo)
1 Tbsp soy flour
1 Tbsp wheat germ
1 Tbsp nonfat dry milk.

Method

Blend wet ingredients, add dry ingredients. Dough will be stiff. Roll dough thin and cut into strips or desired shapes.
Bake at 350°F (175°C) for 15 minutes on ungreased cookie sheet.

These can be made without the last 3 ingredients, but they add to the
nutritional value. **Freezes Well**

Copper Pennies

I recently made this for our church picnic. It was a HIT. Along with being very tasty and easy to make, since there is no dairy in it... it doesn't get gross after a few minutes on the picnic table.

I think that everyone with a last tame that starts with 'A-M' should have this recipe in their back pocket.

Ingredients

1 cup sugar

1 cup white vinegar

1 cup vegetable oil

1 teaspoon dry mustard

1 teaspoon Worcestershire sauce

1 teaspoon salt

1 teaspoon coarsely ground black pepper

1 can tomato sauce

2 1/2 pounds carrots, peeled, cooked, and sliced

1 medium onion, sliced into rings

1 green bell pepper, coarsely chopped

Method

Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper in a saucepan over medium heat and bring to a boil. Remove from the heat and add the soup. Mix the carrots, onion, and bell pepper together in a large glass dish; pour the sauce over the vegetables, stir gently to combine, and refrigerate overnight. This salad will keep for up to 6 weeks in the refrigerator.