Recipes by Bud Westmore: Tiger's Milk Cookies; Westmore's Vegetables

Bud Westmore's Tiger's Milk Cookies

1 cup "raw" sugar (or processed light brown sugar)
1/2 cup tiger's milk (powdered drink mix)
1 1/2 cups uncooked oatmeal
1/2 cup wheat germ
1 1/2 teaspoons cinnamon
1/2 teaspoon cloves
1/2 teaspoon salt
1/2 cup polyunsaturated oil
2 eggs
3/4 cup chopped English walnuts (optional)
3/4 cup raisins

Combine all dry ingredients except eggs, nuts and raisins in large mixing bowl. Add vegetable oil, mixing well. Beat eggs until light in separate bowl, stir into sugar mixture, mixing well. Lastly, stir in chopped walnuts and raisins. (You may use at once, but for best results, wrap lightly in aluminum foil and refrigerate overnight.) To bake, rub hands lightly with flour. Break off bits of dough forming balls the size of walnuts. Place cookies on well-greased cookie sheet about one and one half inches apart. Bake in preheated 350 degrees oven about 15 minutes (or until lightly browned).

Bud Westmore's Vegetables

2 to 3 slices lean bacon
1 small yellow onion, diced
1 large green pepper, chopped
4 peeled plum tomatoes, chopped
1 large eggplant, peeled and diced in one-inch cubes
1/2 teaspoon basil
1/4 teaspoon oregano
Salt and freshly ground pepper to taste

Cook bacon until crisp. Remove and drain well. Reserve a few bacon bits for garnish and discard half the bacon fat. Saute onion and pepper lightly in remaining bacon fat. Add chopped tomatoes; simmer a few minutes to reduce volume slightly, stirring often. Add eggplant to other vegetables. Add herbs and seasoning. Cook over medium heat about 10 minutes (or until vegetables are tender), stirring occasionally. Serve hot garnished with bacon bits as side dish with steak or as a supper dish.