Fiber Gelatin

¼ cp applesauce
¼ cp apple juice
2 Tbsp. psyllium powder (such as Metamucil)
1 cp water

Mix all ingredients together and pour into an 8” X 8” square pan. Chill until set. More or less water may be needed to get a gelatin that sets. When firm, cut into 1” X 1” cubes. Start serving two cubes per day and increase until soft stools are produced. Try using cookie cutters to make fun shapes for your child to eat.

Fruit Blend

1/3 cp raisin
6 prunes
½ orange, peeled
½ unpeeled apple
2 Tbsp. prune juice
2 Tbsp. orange juice

Spin in blender for 2 minutes. Refrigerate. Serve 1 or 2 Tbsp. per day.

Bran Breakfast Bars

1 ½ cps bran
1 cp oatmeal
½ cp flour
½ cp brown sugar
½ tsp. salt
½ cp raisins (optional)
1 cp + 2 Tbsp. warm water
1/3 cp oil

Combine ingredients in large bowl; mix thoroughly. Press mixture into well-greased 8” X 10” baking dish. Mark into 2” squares before baking. Bake 22 minutes at 375° F. Cut apart while still warm. Store in refrigerator or freezer.

Five Fiber Casserole

1 1/3 cps chicken broth
2 medium carrots, thinly sliced (1 cup)
1 8-oz. can kidney beans, drained
1 small onion, chopped (1/4 cup)
2 Tbsp. bulgur
1/8 tsp. garlic powder
¼ cp shredded cheddar cheese
½ cp quick-cooking barley

Combine all ingredients except cheese in a 1-quart casserole dish. Bake uncovered at 350° F for 50 minutes. Sprinkle cheese over mixture. Bake until cheese melts.

Three Bean Salad

1 cps (16-oz. can) cut green beans
2 cps (16-oz. can) cut wax beans
2 cps (16-oz.-can) kidney beans
1 medium onion, chopped
2/3 cp vinegar
½ cp vegetable oil
1½ cp celery, thinly sliced
Dash pepper

Drain beans. Combine with other ingredients. Cover and refrigerate 24 hrs.

Bran Muffins

Preheat over to 350° F. Grease or line muffin pans. Recipe makes 22, 2” muffins.

Put in a large mixing bowl:
2 cps all-purpose flour
1½ cps bran
2 Tbsp. sugar
¼ tsp salt
1 to 2 Tbsp. grated orange rind
1 cp nuts, raisins or chopped prunes

Stir evenly until mixed.

Mix in separate bowl:
2 cps buttermilk
½ cp molasses
3 Tbsp oil
1 egg

Use whisk or egg beater to mix liquids well, and then pour into dry mixture. Stir quickly. Some lumps may remain. Bake about 25 minutes.

Prune Whip

Combine the following in a small bowl:
1½ cps sieved, cooked prune puree (baby food prunes may be used)
½ tsp. grated lemon or orange peel
1 Tbsp. lemon or orange juice
Dash of nutmeg or ½ tsp. vanilla

In another bowl:
Beat 2 egg whites until foamy
Gradually add 2 cps of sugar
Beat until whites are stiff but not dry
Add the prune mixture

Chill 3 to 4 hours. Serve with poured or whipped cream.

Raisin Carrot Apple Salad

1/3 cp raisins
1 cp grated carrots
2½ cps grated apple
2/3 cp vanilla yogurt

Combine all ingredients and mix well.