- 08 February 2012
- Hits: 5
Harrisons Original Bird Bread Mix
2 eggs
1 tablespoon Sunshine Factor or olive oil
1 Pint fresh blueberries, rinsed and drained
1 to 1-1/2 cups of cauliflower florets (similar sized pieces) rinsed and drained and stems cut very short
2 cups of shredded carrots
In large bowl mix Harrison's Bird Bread mix, 2 eggs, 1 tablespoon oil, 1-1/4 cups of water, and about 1 cup of the blueberries. Mix gently until blended.
Lightly spray pan with non-stick spray and pour mixture into pan. Bake in 350 degree oven approximately 30 minutes. When toothpick comes out clean, bread should be done.
Let cool about 5 minutes and then placing dish on top of pan, gently turn over and tap bottom of pan. Bread should come out onto the plate. Cut into squares. Serve squares with shredded carrots as a topping. Squares can be frozen, thaw as needed.
- 18 January 2012
- Hits: 10
Sweet Potato Cakes
2 large sweet potatoes
¼ cup raisins
¼ cup chopped apples
¼ cup mashed bananas
½ cup fresh corn
½ teaspoon pumpkin pie spice
¼ cup vanilla yogurt
Boil sweet potatoes until soft adding the raisins during the last 5 minutes. Remove raisins for later. Drain sweet potatoes and peel skin. Mash the sweet potatoes and add the remaining ingredients. Mix together and spoon into ice cube trays. Freeze and defrost as needed.
- 05 April 2011
- Hits: 59
Birdie Slaw
1 small head of cabbage
1 pound fresh carrots
1 large bunch of fresh broccoli heads with partial stems
4 summer squash with the ends cut off
1 large green or red bell pepper
apple
apple cider vinegar
Remove outer leaves of cabbage and thoroughly rinse all fresh foods to remove any contaminants. Cut cabbage into sections and finely chop. A food processor helps make this an easy task. Layer cabbage in large plastic container.
Next chop broccoli and spread evenly over the cabbage.
Then finely chop the carrots and spread evenly over the broccoli.
Next chop squash and layer on top of the broccoli.
Finely chop the peppers and layer next.
When finished layering the slaw, add 1-tablespoon apple cider vinegar sprinkled over the top of the slaw. Refrigerate until ready to serve.
To serve, take a large serving spoon and scoop out ever how much you need to feed your flock, and place into a bowl. Stir mixture thoroughly and add a fresh chopped apple to the mixture. This birdie slaw can be fed to all birds, from finches and canaries to the large macaws. A great recipe for adding Vitamin A and calcium to your bird's diet.
- 30 November 2011
- Hits: 31
Razzle Dazzel Grain Pudding
3 c. apple juice
1/4 c. oat groats
1/2 c quinoa
1/2 c. millet
1/4 c Raisins (optional)
1/4 c. almonds, chopped
1/4 teas. cinnamon
Place all the ingredients in a pot. Cover and bring to a boil. Reduce heat and simmer for 30 minutes or until the cereal is creamy. Toward the end of the cooking time, stir occasionally to prevent scorching.
Freeze in portion sizes (ice cube trays work nicely). Defrost and serve.
- 05 April 2011
- Hits: 53
Baked Carrot and Apple Casserole
2 c. sliced carrots
5 apples, cut into 1/4 inch slices
2 tbl. whole wheat flour
4 tbl. honey
4 tbl. butter
3/4 c. orange juice
Preheat oven at 350 degrees. Put half the apples in a shallow 1-quart baking dish and cover them with half the carrots. Sprinkle with one tablespoon flour. Drizzle two tablespoonfuls of honey over flour. Dot with two tablespoons of butter. Repeat the layers. Pour orange juice over entire mixture and bake for 40-45 minutes. Dish out into one inch squares. Let cool and place in plastic bags to freeze