Recipes with Post Grape-Nuts

Recipes with Post Grape-Nuts

Although I've always loved wild foods, I don't live on them alone, and occasionally even incorporate some other foods into my wild dishes. Among the tame foods I enjoy is Post Grape-Nuts for breakfast and here are some recipes using this product in other ways with tamed versions of several wild foods. If you share my interest in eating nature's bounty and want to know more about the wild foods I have spent my life searching for and preparing in all kinds of interesting ways, you can read about them in my books*, among which are Stalking The Wild Asparagus, Stalking The Healthful Herbs and Stalking The Good Life. * Published by David McKay Company, Inc. Recipes developed and tested by General Foods Kitchens. POST GRAPE-NUTS IS A TRADEMARK OF GENERAL FOODS CORPORATION

SALAD TREATS Crunchy Treat for Any Salad. Toss Post Grape-Nuts Cereal with any fruit, vegetable, or meat salads the Grape-Nuts adds crunchy texture and conversational interest! Allow about 2 tablespoons per serving. Fresh Fruit Salad Dressing. Combine V2 cup mayonnaise and V2 cup cream, whipped. Fold in V4 cup Post Grape-Nuts Cereal. Spoon over fruit salads. AVOCADO CRESS SALAD Arrange sliced avocado on bed of watercress. Sprinkle with your favorite salad dressing and this Crunchy Topping about 2 tablespoons per salad: V2 cup Post Grape-Nuts Cereal V4 teaspoon onion salt Vs teaspoon garlic powder Dash of pepper 2 tablespoons chopped parsley Mix well before serving. Makes 8 servings.

BRIGHT CRANBERRY MUFFINS V2 cup chopped fresh cranberries 2 tablespoons sugar IV2 cups sifted all-purpose flour 3 tablespoons sugar 3 teaspoons double-acting baking powder V2 teaspoon salt 1 egg, well beaten 1 cup milk 3 tablespoons butter or other shortening, melted 3 /4 cup Post Grape-Nuts Cereal Mix cranberries with 2 tablespoons sugar; set aside. Sift flour with remaining sugar, baking powder, and salt. Combine egg and milk; add to flour mixture with shortening. Mix only enough to moisten flour. Fold in cereal and sweetened cranberries. Fill greased medium muffin pans about twothirds full. Bake at 400 for 15 to 20 minutes, or until golden brown. Makes 12 medium muffins. HONEY BLUEBERRY BREAD 1V4 cups milk, scalded % cup Post Grape-Nuts Cereal 2 cups sifted all-purpose flour 2V2 teaspoons double-acting baking powder 1 teaspoon salt 1 cup blueberries % cup firmly packed brown sugar 1 egg, well beaten 3 tablespoons shortening, melted V* cup honey Pour milk over cereal and let stand until cool. Sift flour with baking powder and salt; stir in blueberries. Add sugar, egg, shortening, and honey to cereal mixture and mix well. Then add flour mixture and stir only enough to dampen flour. Pour into greased 8x4-inch loaf pan. Bake at 350 for about 50 minutes, or until bread tests done. Cool in pan 10 minutes. Remove from pan; cool on rack. Wrap in wax paper; store overnight before slicing.

QUICK APPLESAUCE PIE 1 cup Post Grape-Nuts Cereal 1 cup graham cracker crumbs (6 large crackers) V2 cup granulated sugar V3 cup melted butter 2 cups applesauce V2 cup firmly packed brown sugar 1 tablespoon lemon juice Combine cereal, cracker crumbs, and granulated sugar; measure V2 cup and reserve for topping. Stir butter into remaining mixture and press firmly on bottom and sides of a 9-inch pie pan. Spread reserved V2 cup cereal-crumb mixture on an ungreased baking sheet. Bake pie crust and cereal crumb mixture at 375 for 8 minutes. Cool. Combine applesauce, brown sugar, and lemon juice. Pour into cool crust. Top with browned cereal-crumb mixture. Chill for 3 hours. Makes 6 to 8 servings. OZARK APPLE PUDDING 3 A cup sugar 1 egg 1 tablespoon all-purpose flour 1 teaspoon double-acting baking powder V8 teaspoon salt 4 cups diced peeled apples V2 cup Post Grape-Nuts Cereal 1 teaspoon vanilla Whipped cream Beat sugar and egg until smooth and light in color. Mix flour, baking powder, and salt; stir into the egg mixture. Add apples, cereal, and vanilla; mix well. Spoon into a greased IV2-quart baking dish; cover. Bake at 350 for 35 minutes, or until apples are tender. Remove cover and bake an additional 10 minutes, or until top is browned. Cool. Serve with whipped cream. Garnish with more Grape-Nuts, if desired. Makes 10 servings.

PEAR DESSERT 3 tablespoons butter 2 tablespoons lemon juice IV2 cups water V2 cup firmly packed brown sugar */* cup granulated sugar V2 teaspoon salt V4 teaspoon ground ginger 4 medium pears, peeled, cored and cut in halves x k cup Post Grape-Nuts Cereal Whipped cream Combine butter, lemon juice, water, sugars, salt, and ginger in skillet. Cook and stir over medium heat until mixture comes to a boil. Add pears, cut side down. Cook over medium heat 10 minutes. Turn pears cut side up and cook until tender, about 10 minutes longer, basting occasionally. Add cereal and bring again to boil. Serve warm with whipped cream. Makes 8 servings. PERSIMMON FREEZE IV4 cups milk V2 cup sugar V2 teaspoon vanilla Vb teaspoon salt x k cup Post Grape-Nuts Cereal 1 cup heavy cream, whipped 1 cup ripe persimmon pulp Combine milk, sugar, vanilla, and salt in bowl; stir until sugar is dissolved. Add cereal; fold in whipped cream. Pour into a shallow pan. Freeze about IV2 hours, or until crystals form 1 inch from the edge. Spoon mixture into a bowl and beat until smooth; gradually blend in fruit. Return to pan; freeze at least 3 hours or until firm. Makes 6 servings.

POTATOES AND LEEKS AU GRATIN 4 potatoes, peeled and cubed 2 tablespoons flour 4 leeks, cut in Vi-inch pieces IV2 cups milk 2.quarts boiling water V2 cup grated Cheddar cheese V2 teaspoon salt V2 teaspoon salt 2 tablespoons butter V2 cup Post Grape-Nuts Cereal Cook potatoes and leeks in the boiling water and salt until tender; drain. In small saucepan melt butter, add flour, and stir until smooth. Then stir in milk, cheese, and V2 teaspoon salt. Cook and stir over medium heat until sauce is thickened and smooth. Set aside 2 tablespoons of the cereal. Add remaining cereal to the cheese sauce; then combine with the cooked potatoes and leeks. Sprinkle with the reserved cereal. Makes 4 to 6 servings.

STUFFED MUSHROOMS 1 pound large mushrooms (about 12) V4 cup butter V4 cup chopped onion 1 teaspoon salt V4 cup dry sherry wine or water V3 cup Post Grape-Nuts Cereal Parmesan Cheese (optional) Select 10 perfect mushrooms and remove stems. Sauté caps in 2 tablespoons of the butter until slightly cooked. Place in shallow baking dish and keep warm. Chop stems and remaining 2 caps and sauté with onion in 2 tablespoons butter just until tender. Stir in salt, sherry, and cereal. Spoon mixture into sautéed caps. Sprinkle with Parmesan cheese and bake at 350 for 10 minutes. Makes 10 stuffed mushrooms. SPECIAL GREENS 2 slices bacon, diced V4 cup chopped onion V4 cup chopped green pepper V3 cup Post Grape-Nuts Cereal 2 teaspoons lemon juice V2 teaspoon sugar V2 teaspoon salt Favorite cooked greens* 1 hard-cooked egg, sliced *Use your favorite greens. Cook 'em, drain 'em, and chop 'em. Then measure 1 cup. Try this recipe with mustard or turnip greens, or kale, or spinach. Sauté bacon until crisp; remove from skillet. Sauté onion and green pepper in drippings just until tender. Add bacon, cereal, lemon juice, sugar, and salt. Gently stir in chopped greens. Garnish with egg. Makes 3 servings.

ONION CUSTARD RAKE 2 cups sliced onions IV2 cups milk 2 tablespoons butter IV4 teaspoons salt V» teaspoon crushed rosemary leaves Dash of pepper V2 cup Post Grape-Nuts Cereal 1 tablespoon all-purpose flour 4 eggs, well beaten CRISPY ASPARAGUS TOPPING V3 cup Post Grape-Nuts Cereal 3 tablespoons butter, melted Cooked asparagus, enough to serve 3 2 tablespoons grated Parmesan cheese Mix cereal with butter. Place hot asparagus on serving dishes. Sprinkle with buttered cereal; then with cheese. Makes 3 servings. Heat onions, milk, butter, salt, rosemary, and pepper to a boil; simmer 1 minute. Stir in cereal. Sprinkle flour over eggs; beat to blend. Stir a small amount of hot mixture into eggs, mixing well. Return to remaining hot mixture in saucepan. Blend well. Pour into a 1-quart greased casserole and place in larger pan of hot water. Bake at 350 about 45 minutes, or until knife inserted in center comes out clean. Makes 6 servings.

WILD FISH BAKE 1 pound flounder, cod, or sole fillets */* cup lemon juice V2 teaspoon salt 1 large onion, sliced 1 clove garlic, crushed V3 cup olive oil or salad oil % cup Post Grape-Nuts Cereal % cup white wine or water V2 teaspoon salt */* teaspoon pepper Heat fish, lemon juice, and salt in skillet. Bring to a boil; then simmer covered until easily flaked with a fork about 5 minutes. Remove fish and discard liquid. Sauté onion and garlic in oil until tender but not browned. Add fish and brown lightly on each side about 2 minutes. Add cereal, wine, V2 teaspoon salt, and the pepper. Gently stir, breaking fish apart slightly into large pieces. Makes 4 servings.

BAKED OYSTERS V2 cup chopped onion V4 cup chopped celery V4 cup butter 1 cup Post Grape-Nuts Cereal 1 teaspoon salt IV2 pints fresh oysters Milk Lemon juice Sauté onion and celery in butter in a saucepan. Add cereal and salt. Sprinkle half of the mixture in an 8-inch square baking dish. Drain oysters, reserving liquor. Arrange oysters on top and sprinkle with remaining mixture. Add milk to liquor to make % cup; carefully pour over mixture. Bake at 400 about 25 minutes. Serve with lemon juice. Makes 4 or 5 servings. TURKEY LOGS IV2 cups finely chopped cooked turkey 1 can (IOV2 oz.) condensed cream of chicken soup % cup Post Grape-Nuts Cereal Va cup packaged dry bread stuffing 2 eggs, slightly beaten 1 tablespoon minced onion 1 tablespoon chopped parsley V2 teaspoon thyme leaves Combine all ingredients; mix well. Chill about 2 hours. Form into 8 log shapes, using about VA cup mixture for each. Dust lightly with flour and sauté until evenly browned. Serve with cranberry sauce, if desired. Makes 4 servings.

GOOD GUY SCRAMBLE V4 cup Post Grape-Nuts Cereal V2 cup milk or cream 4 eggs x k teaspoon salt Dash of pepper V2 lb. sliced fresh mushrooms 4 tablespoons butter Combine cereal and milk; set aside. Thoroughly beat eggs; add salt and pepper. Blend in cereal mixture. Sauté mushrooms in butter just until tender. Then add egg mixture and cook and stir to consistency of scrambled eggs. Serve hot. Makes 2 servings. WILD RICE STUFFING 1 cup chopped celery and celery leaves V4 cup chopped onion V4 cup butter 1 teaspoon salt 1 teaspoon poultry seasoning Vs teaspoon pepper 2 cups hot cooked wild rice % cup Post Grape-Nuts Cereal 1 cup soft bread crumbs Sauté celery, celery leaves, and onion in butter in skillet until tender. Add seasonings. Stir in wild rice, cereal, and bread crumbs. Use to stuff a 6-pound bird. Makes 3V2 cups stuffing.

WILD CEREAL POUR-ONS Sweeten 2 cups chilled milk with Vi cup maple syrup or with 2 tablespoons honey. A lively way to start the day when poured over a bowl of Post Grape-Nuts Cereal. Mix 2 cups chilled milk with 2 eggs, IV2 tablespoons honey, 1 teaspoon vanilla, and dash of nutmeg. Pour over Grape-Nuts. Add your favorite fruits, too, if desired. EASY APPLE SYRUP 1 cup chopped apple (1 medium apple) 1 cup maple-blended syrup Dash of salt V4 cup Post Grape-Nuts Cereal Heat apple, syrup, and salt to a boil and simmer about 5 minutes until apple is tender. Add cereal. Serve warm on ice cream, French toast, or waffles. Makes 6 servings.

SPICY NUT COOKIES 2 cups sifted all-purpose flour 1 teaspoon cinnamon V2 teaspoon cloves V* teaspoon salt 1 cup butter 2 cups confectioners sugar 1 egg yolk 2 tablespoons milk 2 cups ground almonds, walnuts, or hickory nuts IV2 cups Post Grape-Nuts Cereal Sift flour, spices, and salt. Cream butter and sugar, beating until mixture is light and fluffy. Add egg yolk, flour mixture, milk, and nuts; mix well. Shape into small balls; roll in cereal. Place 3 inches apart on a greased baking sheet. Flatten with a glass, if desired. Top each with a nut half, if desired. Bake at 350 until golden brown about 15 minutes for almond and walnut cookies and 25 minutes for hickory nut cookies. Makes about 5 dozen. HONEY DELIGHT 3 tablespoons flour Va teaspoon salt 2 cups milk V4 cup honey 2 eggs, beaten until thick and fluffy 1 tablespoon butter 1 teaspoon vanilla V2 cup Post Grape-Nuts Cereal Combine flour and salt in top of double boiler; add milk gradually, stirring until smooth. Add honey and blend. Cook and stir over boiling water 8 minutes. Pour small amount of mixture over eggs, stirring vigorously. Return mixture to double boiler and cook 2 minutes longer. Remove from heat. Add butter and vanilla. Cool. Add cereal. Pour into serving dish. Chill. Makes 6 to 8 servings.

APPLE CURRANT SAUCE 3 tablespoons butter IV2 cups maple-blended syrup 1 cup thinly sliced tart apple */* cup currants V2 teaspoon cinnamon Dash of salt V3 cup Post Grape-Nuts Cereal Combine all ingredients, except cereal, in saucepan. Simmer 5 to 8 minutes until apple is tender and clear. Add cereal. Serve warm on ice cream or pancakes. Makes 10 servings. FRUITED DESSERT SAUCE V2 cup raw cranberries, ground V2 cup chopped apple (1 medium apple) 1 cup maple-blended syrup 1 teaspoon grated orange rind x k cup Post Grape-Nuts Cereal Heat fruit and syrup to a boil and simmer 5 minutes until cranberries are tender. Add rind and cereal. Serve warm as a dessert sauce. Makes 6 servings. GENERAL FOODS CORPORATION, WHITE PLAINS, N.Y. 10625 2991 PTD. in U.S.A.