Tiger's Cookbook

    1 cup milk
    1 tablespoons vinegar
    3 tablespoons oil
    1/2 cup buckwheat flour
    4 tablespoons all purpose flour, unbleached
    1 tablespoons sugar
    1/2 teaspoon salt
    1 tablespoons baking powder

Directions:
1)In measuring cup, mix milk with vinegar and let sit while you mix dry ingredients.
2)Mix flours, sugar, salt, and baking power.
3)In medium bowl, whip together the oil and milk mixture.
4)Gently stir in the dry mixture.  Batter may be slightly lumpy.  Do not over stir.  Let batter sit 10 mins.
5)Heat oiled griddle (frying pan) to med-high.  Pour batter to desired size and cook 2-3 minutes per side.  Be careful not to burn them! 
I usually turn the heat down to a little over medium for best results.

Serve with ........... see peppered bacon.

Combine in a small bowl:
3 tablespoons dark brown sugar
2 teaspoons allspice
2-3 tablespoons coarsely ground pepper corns
Pinch of Cayenne pepper
2 tablespoons water
Allow these ingredients to stand one hour, mixing occasionally.

Separate 6 slices of thick sliced smoked bacon and individually dip each one in the spice mixture, coating evenly
Lay each criss-crossed in shallow dish. (This will make the slices easier to separate for cooking)
Drizzle any remaining spice over the top.

Cover tightly and refrigerate overnight.

Grill/broil bacon till brown and crispy and serve with buckwheat pancakes drizzled with maple syrup....add a side dish of fruit and you have a hearty breakfast that will wake you up to meet your day.

Side note:
There is a gluten free buckwheat pancake mix available that I’ve tried, and it’s exceptionally good.

Slightly different Spaghetti Bolognaise .... the way my man likes it !!!

½lb minced beef
Small tin chopped tomatoes
Mushrooms
Bottle Spag Bol sauce
Cheddar Cheese

Fry mince gently until brown ........ put in saucepan
Slice mushrooms, add mushroom & tinned tomatoes
Add spag bol sauce, stirring it well in

Bring to the boil, and simmer for 20 - 30 minutes.

Bring a pan of water to boil
Add pasta shells - boil for around 12 minutes
Drain and add to the mince.

Pour everything into an ovenware bowl.
Grate cheddar cheese onto the top
Cook (Gas Mark 6) until the cheese melts.

Serve with mixed salad, and warm buttered garlic bread.

If you wish to freeze individual portions, pour into tinfoil containers.
Wait until cold, grate cheese on top, then seal.

Summer evenings in Oklahoma can be hot even after the sun goes down. Here is a delightful, easily made drink that is refreshing and cooling. Sit on the front porch, listen to the cricket’s serenade and enjoy yourself.

2 Tablespoons instant coffee
About 2 cups water
¼ cup milk or liquid creamer (for the calorie conscious, fat free milk works just as well)
2 drops caramel syrup
1 individual package artificial sweetener
6 ice cubes

Place all ingredients except ice cubes in jar of a blender.
Blend 30 seconds on low speed.
Add ice cubes and blend on high speed until mixture is icy and frothy.

Pour into chilled glasses and add more ice if desired.

15 minutes to make and a few hours to set up in the refrigerator

1 (9 inch) baked pie crust
¾ cup sugar
1 ½ cups water
2 tablespoons cornstarch
Pinch of salt
1 (3-ounce) box wild strawberry gelatin (not sugar free)
1 quart strawberries, washed and well-drained
Cool whip (or whipped cream) for serving. (fat free works just a well)

1. Cook sugar, water, cornstarch and salt until moderately thick and clear.
Dissolve strawberry gelatin in the hot mixture.

2. Place strawberries in a bowl. While hot, pour gelatin mixture over the strawberries. Pour into the baked pie crust. Place in refrigerator until set - a few hours is best. Serve with Cool Whip (or whipped cream) on top.