Open Wide
And Say 'Yum!"

THE APPLETREE

ore than 500
cookbooks are
published every
year, but the ma-
jority of them are for adults.
I just found a wonderful lit-
tle paperback cookbook for ba-
bies. It's called Feed Me I'm
Yours, and it gives parents
some handy tips on how to
make healthful food for their
babies.
The book shows parents
how to blend fresh, pure baby
food in minutes and how to
store fresh baby food when you
need it or when you travel.
It has finger food do's and
don'ts with recipes for safe, nu-
tritious foods for babies at 6, 9,
12 and 18 months.
There is also a terrific toddler
section with tips for sneaking
green vegetables into tiny tum-
mies.
Below are some recipes that
will get your baby started on
the path to a healthy lifestyle:
BAKED SWEET POTATO
AND APPLES

22

3/4 cup cooked sweet potato
1 cup applesauce or apples
1/4 cup liquid (milk, formula,
or cooking water)

Preheat oven to 350 degrees.
Peel, core, and slice apples.
Mix sweet potatoes and apples
in buttered baking dish. Pour
liquid over. Cover and bake for
30 minutes. Puree or mash
with a fork.

VEGETABLE SOUP

1/4 cup cooked pureed
vegetables
1 Tbsp. butter or margarine
1 Tbsp. whole-wheat or
white flour
1/4 cup liquid (water or broth)

Combine in a saucepan until

warm.

ALL-PURPOSE MEAT
STEW

1/3 cup flour
1 1/2 lbs. stew meat
in 1-inch cubes
2 Tbsp. oil
3 cups water
4 medium potatoes
5 medium carrots
1 package (10-oz.)
frozen peas

1/2 cup rice powder
2 cups milk
dash salt

In a small saucepan, bring milk
and salt just to boiling point,
add the rice powder, stirring
constantly. Lower heat, cover
pan and simmer for 8-10 min-
utes. Serve with butter or mar-
garine, honey, molasses, wheat
germ, fruit, or whatever you
family likes. It has a nutty taste.

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Fun, healthy recipes
for babies and
toddlers.

Coat meat with flour
and brown in oil. Add water
and cover pan tightly. Simmer
1 1/2 hours.
Meanwhile, scrub, peel and
cube potatoes and carrots, then
add to meat. Simmer 15 min-
utes. Add peas and simmer 5
minutes. Take out a serving for
the adults and puree the bal-
ance.
Makes 4 to 5 cups.
Variation: Use any vegetable
or 1/2 cup rice as a substitute
for the potatoes.
HOMEMADE HOT RICE
CEREAL
Grind several cups of raw
brown rice to a fine powder in
a blender. Store in a tightly
covered container To prepare:

PHYLLIS STEINBERG
SPECIAL TO THE APPLETREE

CORN-OFF-THE-COB
HOT CEREAL

1/4 cup yellow cornmeal
1/4 cup cold water
3/4 cup boiling water
2 tsp. wheat germ (optional)
1/4 cup nonfat dry milk

Mix together cornmeal, cold
water, and wheat germ. Bring
the 3/4 cup water to a boil
and add the cornmeal mixture
and the dry milk.
Stirring constantly, bring
to a boil and let boil about 2
minutes. Cool and serve with
any of the following: Butter,
margarine, cottage cheese,
sour cream, yogurt, jam,
honey, brown sugar, maple

syrup, raisins or chopped
dates.
OATMEAL OVERNIGHT
COOKIES
4 cups oatmeal, uncooked
2 cups brown sugar
1 cup bland oil
2 eggs, beaten
1 tsp. flavoring (vanilla or
almond)
1/4 cup wheat germ (option-
al)

In the evening, combine oat-
meal, brown sugar, and oil.
The next morning add eggs,
flavoring, and wheat germ.
Mix well. Drop by spoonfuls
onto a greased cookies sheet
and bake at 300 degrees for
12-15 minutes. Watch cookies
carefully. Remove from sheet
while still warm or you may
never get them off!
GRANOLA BREAKFAST
BARS

2 cups granola
2 eggs, beaten
dash of vanilla (optional)

Combine the granola and eggs
in a greased 8-inch-square pan.
Bake at 350 degrees for 15
minutes. Cut into 8 bars.
When serving, spread with
jam, honey, or peanut butter.
NO WORK DESSERT
Serve any fruit with sepa-
rate, small bowls of sour
cream and brown sugar. Dip
the fresh fruit into the brown
sugar, then into the sour
cream, and eat. ❑

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