Cooking With Biker Chics

“Now, you can see why we pack light”

2 spark plugs
1 quart oil
1 roll electrical tape
dash lamp bulbs
1 can “fix a flat” wrapped in a rag and taped up.
* wrench to fit every size needed on your bike,
wrapped in a rag, with a tie around them.
clutch cable
flashlight and batteries
wire and duct tape (wrap a small amount on a stick)
trickle battery charger
colored rags

I have learned from riding older bikes to carry extras parts. Even on the newer bikes today, it always makes me feel better to have them along. I also carry colored rags to put under my bike when working on it. Have you ever dropped a nut or bolt and couldn’t find it?

*The wrenches can be separate in the bottom of your saddlebag.

“Make ahead and have on hand”

3 cups corn flakes – crumbled up
1 cup wheat germ
½ cup sesame seeds
4 tsp. crushed, dried parsley flakes
1 T. paprika
2 tsp. salt
1 tsp. dry mustard
1 tsp. celery salt
1 tsp. onion salt
½ tsp. ground pepper

In a large bowl combine all ingredients. Combine with a fork until evenly mixed. Store in a 5-quart container, with a tight fitting lid. Label… Store in a cool dry place, up to 2 months. You can coat meat with 2 eggs and 1 tablespoon of milk or just plain ole’ water. Then coat with your Shake and Bake mixture, and bake as recommended.

“Easy and full of energy, Full Throttle, indeed”

½ cups butter
4 T. cocoa
2 cups sugar
½ cup milk
½ cup peanut butter
3 cups quick oats
¼ tsp. vanilla extract

In a saucepan, combine butter, cocoa, sugar and milk. Bring to a boil for 1 minute. Remove from heat and burner, remember to turn off burner, add the remaining ingredients. Drop a spoonful onto wax paper, let cook. Makes 3 dozen.

NOTE: My Grandmother made these for my Mom, and she made them for me. And, yes you guessed it, I made them for my kids. Heck, your Mom probably made them for you…