KATHY’S EARLY BIRD BREAD RECIPE

• 2 packages of corn bread mix (not sweetened corn muffin mix!)
• frozen vegetable of choice (chopped fresh, or rinsed canned are both OK
• frozen fruit of choice (chopped fresh, or unsweetened canned are both OK)
• hulled raw unsalted sunflower seeds (available at bulk food stores near snacks)
• raisins
• hulled raw millet seed (available at bulk food stores near cereal section)
• fruit juice (orange, apple, etc.) (using more than one kind is OK)
• eggs (1 more than packages call for)

BEANS AND RICE

• 1/4 cup pinto beans
• 1/4 cup kidney beans
• 1/4 cup split peas
• 1/4 cup lentils
• 1/4 cup navy beans
• 1/4 cup garbanzo beans
• 1 cup cooked brown rice
• 1 cup cooked white rice
• 1 carrot (chopped)
• 1 cup frozen corn (thawed)

15 BEAN SOUP

• 1 package 15 bean soup
• 1 bag frozen corn
• 1 cup raw brown rice

Soak beans overnight. Add rice, cook for 1 hour or until done.
Add corn 50 minutes after you started beans cooking.
Drain water and serve. Store excess in leakproof containers.
May be frozen in 3 day serving sized containers, and thawed before use.

MILLET & RICE

• 1 part cup cooked hulled millet
• 1 part cup white rice, cooked
• 1 part cup brown rice, cooked

Soak millet in water for 20 minutes prior to cooking.
Mix together with rice and serve warmed.