1 cup rolled oats

3 cups water (cold)

1 cup ice

(Optional: 1 Tbsp maple syrup)

Blend all ingredients for a few minutes

Pour into a nut bag and squeeze out milk

Store in jars. Makes approximately 24 oz.

Refrigerate for 1 week.

2 lb ground beef

1 cup oatmeal (rolled or ground up)

1 slice of bread

1 cup milk

2 tsp salt

5-7 green onions diced

optional equipment:

baking sheet with a lip

parchment paper

Ice cream scoop

Take bread and oatmeal in a bowl. pour in milk and let it soak (15-30 minutes).

preheat oven to 350 if using oven method. if using frying pan, disregard oven instructions.

When milk looks well absorbed, add in green onions, salt and beef. Combine until well integrated. Note: make sure to cook a small piece in the frying pan and test if it’s seasoned enough. If needed add more salt

Oven: place parchment paper on cookie sheet. Scoop with two spoons to shape meat into balls or use an ice cream scoop for meat balls. place in cookie sheet. Shape into balls and place cookie sheet into oven. Cook times vary depending on size of the meatballs. Approximately 30 minutes.

Frying pan:

Use two spoons or ice cream scoop and shape meatballs into balls. Place into frying pan over medium heat.

When meatballs are cooked, place in spaghetti sauce to serve!

9 potatoes (peeled and chopped)

8 slices bacon

2/3 cup of diced onions

1 tsp salt

1 Tbsp sugar

2 Tbsp flour

1 cup water

1/4 cup vinegar (white or apple cider)

Optional: parsley

Steam potatoes or boil in a pot to cook.

Cook bacon, reserve grease for roux. If cooked in the oven, chop slices after cooked. Cook onions in pan with bacon grease. If cooked in the pan, chop bacon in small pieces then cook in pan with onions.

Whisk water, vinegar, flour, salt, sugar in a bowl and pour into onions and bacon. Stir…. It thickens quickly into a roux.

Throw in your cooked potatoes fold into roux. It should come together fairly quickly.

1 1/2 Tbsp bacon grease

8 medium button mushrooms (sliced)

6 cloves garlic (whole)

2 cups stock

2 cups water

1 cup milk + 1/4 cup

Pasta of choice

2 tsp salt (to taste)

Sausage

1/2 bag of frozen peas

Two handfuls cherry tomatoes halved

1 Tbsp corn starch

Cook mushrooms with bacon grease in wide, lidded pan or Dutch oven

Add garlic and allow to roast (a few minutes)

Add stock, water, milk, salt and pasta

Cook sausage while pasta is cooking. Set aside (add at end)

Once pasta is al dente, add peas and tomatoes

In a bowl, whisk corn starch with 1/4 cup of milk. Add to pasta and stir in. The sauce will thicken and coat noodles. Add in sausage, stir together and serve.

1 Jimmy Dean sausage tube

1/2 cup ap flour

2 cups of milk

2 cups water

1/4 cup cream (optional)

Salt to taste (~2 tsp)

Optional 2 Tbsp bacon grease

Cook sausage in a pan, pot or Dutch oven that is large enough for making gravy (remove sausage fat and replace with bacon grease)

Sprinkle flour directly onto sausage and cook. (This will cook the flour and make a kind of sausage roux)

Pour in milk and water and reduce heat to medium, stir gently

Add salt to taste and set aside once at desired thickness. It requires quite a lot as nothing is preseasoned.

If you want more gravy to sausage add water or more milk. This will affect the thickness so I recommend 1 Tbsp of corn starch whisked in. Whisk liquid into gravy to avoid clumps.