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Replies regarding uses for soy milk powder and rice bran:

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soy powder diluted w/water and used in a caserole or somthing like that where
you need to add milk works pretty good for using it up.  The other foods seem
to hide the
taste.  Same thing happened to me is why I know.

Edith Boyd
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Soy milk powder:
I haven't used it myself, but I would  probably try putting the powder in
with the dry ingredients in a recipe that calls for milk - then adding an
equivalent amount of water to replace the milk called for.

Rice bran:
Now this I use on a regular basis. I add it to muffin recipes that call for
cereal - the Kiwi & Carrot muffin recipe from Bette Hagman's cookbook is a
good example. However, whenever I use rice bran, I also add a bit of milled
flax. The rice bran seems to be rather dry and can make a product heavy,
but the milled flax has oils in it, and is a natural leavening agent. The
two together produce a nice texture. I usually use 1/4 cup flax to 3/4 cup
rice bran. They can also be added to cookies or bread to change the colour
and texture, though I prefer to add a little bean flour to bread instead.

Esther, Calgary
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I incorporate the rice bran (about 1/4 cup) into a bread I make and I believe
it is also good on  fruit and yogurt.   Iwould bet the soy stuff could also
be put into baked goods.   Jess
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I agree with you: soy milk is YUKKY! I always have to buy it with vanilla
flavouring added, so the taste is somewhat disguised.

As for uses for rice bran: I like to add a couple of teaspoons to my bread
mix to give it a bit more taste (and nourishment).  I have also used it to
make 'bran muffins', with varying degrees of success. It's fairly good as a
substitute for cream of wheat on a cold winter day - I heat it in the
microwave for about 90 seconds. Tends to get dry quickly so add liquid
according to your taste. Finallly, rice bran is good for me when I'm
constipated. Use like Metamucil.

Brigitte Clarke
Calgary, AB