Old-Fashioned Berry Gelatin Salad

2 small pkg. raspberry jello
2 c. boiling water
1 can 16 oz whole-berry cranberry sauce
1 can 16 oz. crushed pineapple
1/2 c. red wine or grape juice
1/3 c. chopped pecans

Chill about 2 hours and put in a mold sprayed with Pam.  Top with whipped cream.

Richard's favorite Lentil Soup

Olive oil
1 1/2 to 2 c. onions, diced
1 c. carrots, diced
1 c. celery, diced
3-4  cloves garlic, diced
1-2 t. fresh parsley, chopped finely
6 cups turkey stock or chicken bouillon
1 1/2 cups lentils (Sort, rinse, and drain)
1 regular size can diced tomatoes

Saute onions, carrots, celery, and cloves.  It may take ten to fifteen minutes because of the quantity.  Add the parsley, broth, lentils, and tomatoes.  Bring to a boil and reduce heat and cook until lentils are tender.  (approximately 40 minutes)  Place about half of the soup in blendtec or blender.  Pour back into pan and add more bouillon or broth, if needed.  Season with salt and pepper and a little balsamic vinegar.    Enjoy!

Sweet and Sour Lentils

2 1/2 c. chicken broth, far removed
1 c. red or green lentils
1/2 c. chopped onion
2 T. oil
4-6 T. lemon juice
1 1/2 to 2 T. sugar
 salt and pepper to taste
2 T. fresh parsley or cilantro, minced
12 t. sweet Hungarian paprika
Lettuce leaves

Heat broth and lentils in 2-quart saucepan; bring to a boil.  Reduce heat and simmer for 20-30 minutes, until lentils are done but haven't lost their shape.  Stir in remaining ingredients, first adding lesser amounts of lemon juice and sugar and increasing amount for desired flavor; stir carefully.  Sprinkle with paprika.  Serve warm or cold on a bed of lettuce leaves.  Makes 6 servings. 

Vegetarian Chile

1 T. vegetable oil
1 medium onion, chopped
2 carrots, finely chopped
4  cloves garlic, minced
1 sweet red pepper, chopped
1 green pepper, chopped
2 fresh or canned Galapagos, finely chopped
2 T. chili powder
1 t. cumin
1 c. cooked kidney beans
1 c. cooked pinto beans
1 28-oz can low alt tomatoes, chopped (reserve juice)
1/2 t. salt
12 t. freshly ground pepper
2 T. cilantro or parsley, finely chopped (optional)

In large non-reactive soup kettle warm the oil over low heat.  Add the onion, carrot, garlic, red and green peppers, and Galapagos.  Cover the kettle and cook the vegetables until they are very soft, about 10 minutes.  Remove the lid, add the chili powder and cumin, and cook an additional 2 to 3 minutes, stirring occasionally.  Add the beans and the tomatoes and their juice.  Increase the heat to medium and bring the chili to a simmer.  Adjust the heat to maintain a simmer and let the chili cook for 20 minutes.  Stir in salt, pepper,, and cilantro or parsley.  Serve  Makes 4 servings. 

Steamed Carrots with Apricots and Cauliflower

1 c. dried apriots
1 1/2 cups carrots, cut into 1/2-inch rounds
1 1/2 cups cauliflower florets
1/4 c. water
1 t. butter
Pinch of sugar
Garnish with fresh dill or parsley

Soak apricots in hot water for 20 minutes.  Pat dry and cut into julienne strips.  In a skillet with a tightly fitting lid, combine carrots, cauliflower, water, butter, and sugar.  Cover and cook over medium heat for 12 to 15 minutes or until the carrots and cauliflower are fork tender.  Shake occasionally to prevent sticking.  Stir in apricots and heat through.  Serve garnished with dill or parsley.  Makes 8 servings. 

Orange-Glazed Sweet Potatoes

6 medium sweet potatoes
2 t. grated orange rind
3 T. melted margarine
1/4 c. granulated sugar
1 c. orange juice
1 T. cornstarch or plain flour
1/4 c. brown sugar
Pinch of salt

Heat over to 350 degrees.  Boil the unpared potatoes until tender, about 30 minutes.  Drain; peel and place in a shallow baking dish.  Cook remaining ingredients and pour over potatoes and bake 30 minutes.  Makes 8 servings.  This is an official 5 A Day Recipe.

Yam and Pineapple Casserole -- Kimberly

Ingredients
Serves 8
3 pounds yams
1/2 cup golden raisins
1 tablespoon packed light brown sugar
1/4 teaspoon ground cinnamon
1 (8 ounce) can crushed pineapple
1 teaspoon vanilla extract
2 tablespoons chopped pecans
1 cup miniature marshmallows

Directions
Preheat oven to 400°F.
Place potatoes on a baking sheet (line with foil for easy clean-up) and cook for 1 hour or
until tender. Cool for 15 minutes. Scoop pulp into a bowl. Mash pulp; stir in raisins,
brown sugar, cinnamon, pineapple, and vanilla.

Spoon mixture into 8X8 square baking pan or pie pan. (If youʼd like, you can cover and
refrigerate for 2 days).

Before baking, sprinkle with pecans and marshmallows.
Bake at 350°F for 15-20 minutes or until thoroughly heated.

Pie Crust -- Martha

Ingredients:
2 ½ Cups sifted flour
1 tsp salt
1 Cup Crisco Shortening
1 egg
1 Tbls vinegar
¼ Cup ice water

Directions:
Cut in shortening into flour. Beat egg, add vinegar and ice water (I add an ice cube to
the ¼ cup water to make sure it is really cold before I add it to the egg and vinegar).
Mix in egg mixture to the flour mix. Work together with wooden spoon and hands till all
mixed together. Do not over work.

Makes one double crust or 2 single crusts. Single crusts bake at 450 for 10-12 minutes.

Caramelized Cauliflower

Click for Yummy Cauliflower recipe

Salsa Black Bean Soup

INGREDIENTS:

2 (15 ounce) cans black beans, drained and rinsed 1 1/2 cups vegetable broth 1 cup chunky salsa

1 teaspoon ground cumin 4 tablespoons sour cream 2 tablespoons thinly sliced green onion

DIRECTIONS:

1.	In an electric food processor or blender, combine beans, broth, salsa, and cumin. Blend until fairly smooth.
2.	Heat the bean mixture in a saucepan over medium heat until thoroughly heated.
3.	Ladle soup into 4 individual bowls, and top each bowl with 1 tablespoon of the sour cream and 1/2 tablespoon green onion. http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?recipeID=14132&origin=detail&servings=4&metric=false

Luann's Salsa (adapted to freezer)

23 to 25 med. tomatoes
3 lg onions
2 lg green pepper
2 lg red peppers
1 jalapeno pepper
1 c. white vinegar
4 t. black pepper
4 t. garlic salt
4 t. salt
3 T. corn starch
1 12 oz. can tomato paste

1.  Blanch and peel tomatoes
2.  Cut and squeeze most of the juice out as this will make it thicker
3.  Chop onions, peppers
4.  Chop jalapeno and remove seeds so it's not so hot
5.  Add other stuff
6.  Cook in 8 qt pot stirring often so it doesn't burn.  Vegetables need to be soft--abt 20 min or more.  I cook longer and then freeze.
7.  Blend in a blender to get things really chopped up
8.  Luann bottles and water baths boiling 20
9.  I let cool and put in bags and freeze.   Yummy

Mediterranean Slow-Cooked Garden Stew from Deseret News

http://www.deseretnews.com/article/865583840/Slow-cooked-summer-dinners.html       Serves: 4

1 tablespoon olive oil

3 cloves garlic, diced

½ onion, diced

1 cup chicken stock

4-5 ripe tomatoes, diced

1-2 peppers (For jalapenos, only use one or half of one. If using sweet peppers, add another!)

2 ears of corn (corn shaved from the cob)

A handfull of something green based on what's growing in your garden, like green beans, peas, zucchini or yellow squash; shell it, slice it, peel it or put it in whole (My garden is exploding with okra right now.)

1 tablespoon curry powder

½ teaspoon cumin

1 teaspoon paprika

1 pinch of sea salt

pepper to taste

Sauté the onion and garlic until transparent, then add all the sautéed items to the slow cooker with the chicken stock. Add the rest of the vegetables, set your slow cooker to low and stew for one hour.

Serve over cooked rice and enjoy the fruits of your garden.

Silvina Niccum is a young adult fiction writer, a homeschooling mother of three and lives in Dallas. Her email is sbniccum@gmail.com

Apple Crisp Crunch

APPLE CRISP CRUNCH

Serves: 6

4 medium apples, peeled and sliced

1/4 cup honey

1 teaspoon cinamon

2 tablespoons butter, melted

2 cups granola cereal

Place apples in a lightly greased slow cooker. Mix together honey, cinnamon, melted butter and cereal. Spread on top of apples.

Cook on low 6-8 hours.

Tara Creel is a Logan native and mother of three boys. Her email is taracreel@gmail.com.

Southwest Chicken Salad

Dressing: 1 Cup of Low Fat Sour Cream or (1/2 sour cream and 1/2 Greek yogurt) 2 T. Medium Salsa 1/2 Lime, Juiced, 1 Clove of Garlic, minced, 1/4 tsp of Onion Salt, 1/2 tsp Chili Powder 1 Tbsp of Mayom Salt and Pepper to Taste,  Mix ahead and let chill for at least one hour.  Chicken--Pan fry slowly or grill thin chicken breasts seasoned with lime, salt and pepper and a little soy sauce at the end. Set aside. Romain Lettuce Corn, canned or cooked frozen Tomatoes (diced or cherry) Black Beans (rinsed) Purple Onion, diced Chopped up Avocado Crushed tortilla chips or any kind of chips Shredded Cheese Mix salad ingredients together, toss with dressing, and place thin-sliced, cooked chicken on top. Enjoy

Quinoa Salad (yummy)

1 cup Quinoa (rinsed well), 1 can chicken broth (14 oz), 1 T. olive oil. Cook rinsed Quinoa and chicken broth until it comes to a boil. Reduce heat and cover. Simmer 20-25 minutes. Place cooked Quinoa in a bowl and toss with 1 T. olive oil and then cool it well. Mince: cucumber, green onions and Poblano pepper and add to Quinoa. Add: 1 cup Argugula Feta cheese Dried currants Dressing: (Mix in food processor or a good blender) Champagne Vinegar Roasted walnuts (ground) Olive Oil Stone Ground Mustard Shallots Lemon Juice Salt and Pepper

Garbanzo Bean Salad (Turkish)

http://www.pccnaturalmarkets.com/pcc/recipes/pcc-turkish-garbanzo-salad

Peach Pie -- Becky

5 large peaches 1 cup of sugar 3 Tbsp corn starch 1/2 cup water 1/2 tsp almond flavoring 2 Tbsp butter Slice 3 peaches into a cooked pie shell. Mash 2 more peaches and add sugar, corn starch and water. Cook 5 minutes until it boils. Add the almond flavoring and butter. Pour over the sliced peaches. Chill. Serve with whipped cream.

Pumpkin Chocolate Chip Cookies

These are from Mrs. Fields, but not THE Mrs. Fields
1 1/2 cups butter
1 1/2 cups brown sugar firmly packed
1 cup white sugar
2 TBLS vanilla
1 tsp salt
2 large eggs
1 lg can (29 oz) or 3 cups pumpkin
2 TBSLS pumpkin pie spice
1 TBLS cinnamon
1 tsp nutmeg
6 cups flour
2 tsps baking soda
Milk Chocolate chips (2 cups or 12 oz. bag)

Cream butter, sugars, vanilla and salt well. Scrape down sides of the bowl. Add eggs and pumpkin. Beat well until the mixture is fluffy. Add spices. Mix. Add flour, soda and chocolate chips. Blend until well incorporated, but do not over-mix. Use a small ice cream or cookie scoop to form 1 inch balls of dough, and them 1 inch apart on an ungreased cookie sheet. Bake at 350 degree Fahrenheit for 12-16 min. Let rest for a minute or two and remove from tray to a cooling rack with a spatula. This makes a huge batch, so unless you have a large capacity mixer, you might want to cut the recipe in half.

Quinoa Vegetable Salad

1 cup Quinoa (rinsed well), 1 can chicken broth (14 oz), 1 T. olive oil. Cook rinsed Quinoa and chicken broth until it comes to a boil. Reduce heat and cover. Simmer 20-25 minutes. Place cooked quinoa in a bowl and toss with 1 T. olive oil and then cool it well. Dice vegetables of your choice and add to cooled quinoa. Examples: 1/2 red, yellow, or green pepper, 3 T. red onion, cherry tomatoes, cucumber slices, avocado, if desired, carrots, sliced thin. Add feta cheese (or cheese of your choice)and salt and pepper to taste. Enjoy

Wheat Berry Delicious Salad

Salad:

• 1 cup wheat berriesAdd to list
• 3 cups water
  Cook wheat berries about 45 minutes until softened.  Drain and cool.  
  In a salad bowl mix together the cooked wheat berries and the following ingredients.
• 1 15-ounce can garbanzo beans (rinsed well and drained)Add to list
• 1 English cucumber, peeled, seeded and diced Add to list
• 1 organic green bell pepper, seeds removed and diced
• 1 carrot, diced (about 1 cup) Add to list
• 1/4 red onion, diced (or a little more--to taste)
• 1/3 bunch parsley, chopped Add to list
• 1/2 c. low-fat cottage cheese

Dressing:

Whisk or stir together the dressing and pour over the salad, mixing well.

• 1/2 cup mayonnaise (or vegan mayonnaise) Add to list
• 2 tablespoons lemon juice Add to list
• 2 tablespoons apple cider vinegar Add to list
• 1 teaspoon dried dill Add to list
• 1 teaspoon unrefined sea salt Add to list
• 1 teaspoon dried basil Add to list
• 1 teaspoon minced garlic

Frosted Apple Bites

3 dozen

1/4 cup butter, softened
1 cup packed brown sugar
1 egg
1 t. baking soda
1/2 t. salt
1/4 t. nutmeg
2. cups whole wheat flour
1 t. vanilla
2/3 c. evaporated milk
1 c. peeled, diced apples
1 c. milk chocolate chips
1 c. chopped walnuts or pecans, (optional)

Preheat oven to 350 degrees F.  Grease cookie sheets
Cream together butter, brown sugar, and egg in a large bowl.  Add baking soda, salt, nutmeg, and flour.  Mix well and then add vanilla and evaporated milk.  Fold in apples, chocolate chips, and nuts, if using.

Drop by teaspoonfuls onto greased cookie sheets and bake 12 to 14 minutes.  Remove cookies to a wire rack.  Cool slightly and then frost with Cinnamon Glaze while cookies are still warm.

For glaze:  Mix all ingredients in a medium bowl until smooth and a good consistency for frosting.
          --From Lion House

ATC's favorite Black Bean Soup

BLACK BEAN SOUP

1 lb black beans, soaked 8 cups low sodium broth or water 1 tablespoon kosher salt 1 cup onion, chopped 1 cup green pepper, chopped 1 cup celery, chopped 1 cup carrots, chopped 8 tablespoons olive oil 6 garlic cloves, peeled 1 1/2 teaspoons cumin (or to taste) 4 teaspoons white vinegar Simmer beans in water until soft. Sauté onion, pepper, celery and carrots in olive oil until the onions turn golden brown. Add garlic, cumin and vinegar. Cook, stirring for 3 minutes. Drain about 1/2 cup water from beans and add it to the sauté.Cook over low heat for 30 minutes. Combine vegetables with beans. Cook for another 30 minutes, adding more water if necessary

Favorite Cauliflower Recipe

1 medium head cauliflower (abt 2 lbs)
1 medium red onion, cut into 8 wedges
1 T. fresh lemon juice
1 T. olive oil
2 large cloves garlic, finely chopped
1 T. chopped fresh parsley
1/4 t. coarsely ground pepper
2 T. freshly grated imported Parmesan cheese
2 T. freshly grated or shredded Asiago cheese
1/4. c. shredded provolone cheese

1.  Separate cauliflower into flowerets.  Heat 1 inch salted water (salted water is 1/2 t. salt to 1 cup water) to boiling in a 3-quart saucepan.  Add cauliflower, onion and lemon juice.  Cover and heat to boiling; reduce heat.  Simmer about 6 minutes or until cauliflower is just tender; drain

2.  Heat oven to 425 degrees.  Add oil to ungreased square pan, 9 x 9 x 2 inches, stir in garlic and parsley.  Heat uncovered in oven 5 minutes.

3.  Spread cauliflower and onions in pan; sprinkle with pepper and cheeses.  (Those mentioned are the best but any cheese will work in a pinch)  Bake uncovered about 20 minutes or until cheese is melted and forms a golden brown crust.

Whole Wheat Bread by Tad

Mix together:
1 cup warm water (115 degrees to 120 degrees)
2 T. yeast (heaping Tablespoons.)
Set aside

Place in Mixer:
2 T. salt
1/3 - 1/2  c. oil
1 c. honey (or could substitute sugar (3/4 to 1 c. sugar)
4 c. warm water
6 c., whole wheat flour
1/2 c. gluten flour

Mix well and then add yeast mixture, continue to mix.

Slowly add:
5-6 c. more wheat flour

Add only enough flour until dough pulls away from bowl and is still a little sticky.  Mix for 3 minutes.  Let rest for 7 minutes.  Mix for another 10 minutes.  

Divide dough in fifths (or fourths, if you have very large loaf pans), then roll each out and shape into loaves. Cover and let rise until around double in size (be careful not to let them "over rise," or they can fall)--approximately an hour to an hour and a half.

Bake in preheated oven @ 350 degrees for 30 minutes.  Remove from pans immediately and let cool on bread racks.  Do not cut into the loaves for 30 minutes

Apple Cobbler

3  cups sliced apples
3/4 c. water
1/2 c. sugar
Bring to a boil
Mix 1 1/2 T. cornstarch plus 2 T. cold water together.  Add to apple mixture.  Boil 1 minute until slightly thick.  Dot with butter.

Mix together crisp cobbler for top:

3/4 c. sugar
3/4 c. flour
1/2 c. butter

Mix together with pastry blender in bowl until mixture is smaller than pea size.  Sprinkle on top of apples mixture.  Bake 400 degrees for abt 20 minutes.

Whole Wheat Croutons

I decided it would be delicious to have homemade wholewheat croutons on our salad for Sunday dinner.  Homemade whole wheat bread really is very versatile and very healthy.

4 large slices whole wheat bread
2 T (approximately) soft or melted butter
1/2 t. (approximately) garlic powder

Butter bread lightly on both sides.  Sprinkle a little garlic powder on top and bottom.  Cut into cubes and place on a heated stone in a 350 degree oven for 5 minutes.  Then stir and mix around and turn oven down to 300 degrees for about 15-20 minutes.  Stir occasionally.  Remove from oven and cool.  Put in bag for use whenever.  They are tastier, cheaper, and healthier than store bought.

Roberta's Slow Cooker Chocolate Lava Cake

 Prep:  15 min.  Cook: 3-4 hours.  Don’t overcook  Makes 12 servings (from Belle Arts)

1 pkg. Devil’s Food chocolate cake mix

1   2/3 cups water           3 eggs           1/3 cup Canola oil

2 cups cold milk             1 pkg. (3.9 oz.) instant chocolate pudding 

Mix

2 cups (12 oz.) semisweet choc. Chips.

1.  In a large bowl combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds.  Beat on medium for 2 minutes.  Transfer to a greased 4 qt. slow cooker.

2.  In another bowl, whisk milk and pudding mix for 2 minutes.  Let stand for 2 min. or until soft set.

Spoon over cake batter.  Sprinkle with the 2 cups of semi-sweet choc chips.

A toothpick inserted in the cake portion comes out with moist crumbs.  Serve warm.

Recipe for Bean Soup Served in U.S. House of Representatives Restaurant

This soup recipe comes from a Menu from the House of Representatives Restaurant U.S. Capitol that was saved by our friend Claus from Friday, April 17, 1953.  Bean Soup was a featured item on the menu at the House of Representatives Restaurant for many years.  The story goes that in 1904 when the then Speaker of the House, Joseph G. Canon, of Illinois, came into the House Restaurant and ordered Bean Soup.  It was hot and humid in Washington that day; and, therefore, Bean Soup had been omitted from the menu.  "Thundersation," roared Speaker Cannon,  "I had my mouth set for Bean Soup" and, he continued, "from now on, hot or cold, rain, snow, or shine.  I want it on the menu every day."  For many, many years it was on the menu.  Also on the menu was the simple version of Bean Soup:

2 lbs. No. 1 white Michigan beans
Cover with cold water rand soak overnight
Drain and re-cover with water
Add a smoked ham hock and simmer slowly, for about 4 hours until beans are cooked tender.    Then add salt and pepper to taste.  Just before serving bruise beans with a large spoon or ladle, enough to cloud.

Later, the recipe was expanded with a few vegetables and is as follows:

• 1 pound dry white beans, soaked overnight (or quick soaked)
• 1 meaty ham bone or 2 smoked ham hocks
• 3 quarts water
• 3 onions, finely chopped
• 3 cloves garlic, finely chopped
• 4 stalks celery, with leaves, finely chopped
• 1/4 cup parsley, finely chopped
• [Senate version: add 1 cup cooked mashed potatoes]
• salt and pepper to taste

Garnish: minced parsley or chives

Strain the water from the soaked beans and put in a big pot with 3 quarts of water and the ham bone or ham hocks. Bring to a boil, then reduce heat and simmer for 2 hours.

Stir the chopped vegetables and herbs into the pot--and also the mashed potatoes if you're cooking the Senate version--and cook over low heat for another hour--until the beans are nicely tender.

Remove the bones from the pot--cut off the meat into small bits and return the meat to the pot, discarding the bones.

When ready to serve, ladle into bowls and garnish with pinches of herbs. For "U.S. House of Representative Bean Soup" authenticity, crush a few of the beans in each bowl to thicken the broth and make it slightly opaque.

Please note: this recipe derives from a Senate cookbook circa 1960s...and in my humble opinion is better than the plain Jane prescription listed on the Senate website. Different refs for different chefs.

Immune Support Soup

I don't know if this works or not--but I'm willing to give it a try because I'm so tired of this sinusitus and after Christmas cold and flu that seems to be everywhere. 

 

Immune Support Soup

The warming qualities of ginger can help heat you from the inside-out, making it an ideal ingredient for immune-support foods. Debra Brammer, ND, clinical dean of naturopathic medicine at Bastyr Center for Natural Health, presented this recipe during a talk called "Herbs to Support Immunity," part of the 2011 Living Naturally fall lecture series at the clinic.Watch the talk in its entirety.

• 1 quart miso, chicken, vegetable or mushroom broth
• 1 small yellow onion, chopped
• 3 tbsp grated fresh ginger root (or use as little as 1 teaspoon, to taste)
• 5 clove garlic, chopped or crushed (or use as little as 1 clove, to taste)
• 1⁄2 cup sliced shitake mushrooms
• 1⁄2 lemon, juiced
• 1 carrot, grated
• 3 tbsp fresh, minced parsley
• lemongrass (if desired)

Combine the broth, onion, ginger, garlic, mushrooms and simmer for 15 to 20 minutes. Remove from the heat and add lemon juice, carrot, parsley and lemongrass if using. Put cover on pan and steam for 5 minutes. Remove lemongrass before serving; eat up to 4 times a day.

Red Bean and 
Quinoa Chili

Prep time: 1 1/4 hours, 30 minutes if beans pre-cooked
Makes 6-8 servings

• 1 cup dried kidney beans, soaked
• 1 tsp cumin
• 3 cups water
• 2 tsp extra-virgin olive oil
• 1 medium onion, chopped
• 2 tsp sea salt
• 1 large green pepper, chopped
• 2 cloves garlic, minced
• 1-2 tsp cumin
• 1 tsp dried oregano
• 1/8 tsp cinnamon
• 1/8 tsp cayenne
• 2/3 cup quinoa, rinsed in warm water and drained
• 1 cup fresh or frozen corn
• 1-2 cups organic tomato sauce
• 1 cup water

Drain soaking water off beans. Place beans in a large pot with cumin and water; bring to a boil. Simmer over low heat, covered, until tender (50-60 minutes) or pressure-cook using 2 cups water (45 minutes).

Heat oil in skillet on medium heat. Add onion, salt, garlic, pepper and spices; saute for 5-10 minutes. Add rinsed quinoa and stir in. Add corn, tomato sauce and water to onion/quinoa mixture. Simmer together 20 minutes. Add cooked beans to other ingredients; simmer another 10 minutes. Top each bowl with a sprinkle of grated cheese if desired.

Reprinted from Feeding the Whole Family: Recipes for Babies, Young Children, and Their Parents by Cynthia Lair, Sasquatch Books, 2008 on Bastry site.  Bastry

Corn/Black Bean Salad

2 (15 oz.) cans black beans, drained and rinsed well
1 1/2 cups of frozen corn or 1 (15 oz.) can of corn
1 small red onion (diced)
1 can diced tomatoes (15 oz.) drained or 2 fresh tomatoes, diced
1 red pepper, diced
1 stick of celery, diced
1 avocado, sliced

Combine all ingredients and mix well.  Dress immediately with lemon or lime dressing:

1/3 cup lemon or lime juice
1/3 c. oil
2 small cloves garlic, diced
1/2 t. salt or to taste
pepper to taste

Thoroughly mix in blender or food processor and pour onto salad.  You can eat it right away or let the flavors mingle awhile.

Black Beans for Breakfast

2 eggs
3 egg whites

2 T. water

onion salt

1 (15 oz.) can black beans, (drained and rinsed well)

1/4 c. favorite salsa

1 avocado (peeled and sliced)

Whisk eggs, whites and water.  Place a little oil in a fry pan and slowly cook egg mixture until it is set.   Heat black beans and then serve by layering black beans, eggs, salsa and avocado on individual plates or bowls.  A few turns of pepper on top would be nice.

Chop Salad

1 head iceberg lettuce, chopped
2 chicken breasts, cooked
4 tomatoes, chopped
5 ounces of salami, (or something similar)
1 c. moz. cheese, diced or grated
1 (15 oz.) can garbanzo beans, drained and rinsed
1/3 c. whole basil leaves
1 small red onion, chopped small

Mix ingredients in a large bow.  Toss with  cup of bottled Bernstein's Italian Dressing

Whole Wheat French Bread

http://everydayspectechols.wordpress.com/2012/03/22/whole-wheat-french-bread/

Whole Wheat French Bread

Salt Lake Tortellini Salad

Salt Lake Tortellini Salad - R. S. Bulletin

By Cj3. September 2010 16:27

8 oz. Cheese-filled Tortellini                                          1 (15 oz.) can Kidney Beans (rinsed/drained)

1 cup Broccoli Florets                                                     ½ Red Onion (thinly sliced)

4 oz. fresh grated Parmesan Cheese                              ¼ lb. sliced Dry Salami (cut into thin strips)

1 (13 ¾ oz.) can quartered Artichoke Hearts                  1 (16 oz.) bottle Bernstein’s Cheese Garlic Dressing

6 oz. Black Olives (drained/halved)                                1 pint Cherry Tomatoes (halved)

1 (15 oz.) can Garbanzo Beans (rinsed/drained)             1 Avocado (sliced)

Cook tortellini in boiling salted water according to package directions.  Drain well, rinse with cold water, and place in large salad bowl.  Add remaining ingredients, except the avocado and tomatoes, and toss with half the dressing.  Refrigerate for several hours.  Just before serving, stir in more dressing, and top with tomatoes and avocado.

Spaghetti--Southwestern Style

1 t. olive oil
4 boneless, skinless chicken breasts, cut into thin strips
2 c. bottled spaghetti sauce
1 (15 oz.) can black beans, rinsed and drained
1/2 c. frozen corn
1 (4 oz.) can diced, green chilies
2 T. chopped cilantro (if desired)
1/2 t. ground cumin
1/8 t. crushed red pepper
12 ounces of whole wheat spaghetti

Heat olive oil and add chicken and cook about 5 minutes.  Stir in spaghetti sauce, beans, corn, chilies, cilantro, cumin and crushed red pepper.  Heat to boiling.  Reduce heat to low and simmer 20 minutes.  Cook spaghetti according to pkg directions and spoon sauce over.