1(15 oz.) can black beans
1 green bell pepper, chopped
½ C. celery, chopped
½ C. onion, chopped
2 Tbsp. cilantro, chopped
2/3 C. salsa
¼ C. limejuice
1 Tbsp. vegetable oil
2 Tbsp. honey
1 lb. peeled cooked shrimp
Lettuce

Directions:

Combine the black beans, green pepper, celery, onion, and cilantro in a large bowl and mix well. Add the salsa, limejuice, oil, and honey. Toss to coat well. Chill covered for 8 hours. Stir in shrimp. Serve on a bed of lettuce.

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½ envelope Italian salad dressing mix
2 Tbsp. melted butter
4 chicken breasts
1 (10 oz.) can cream of chicken soup.
1 pkg. (4 oz.) cream cheese softened
½ C. white wine
1 C. uncooked, minute rice
Parsley

Directions:

Reserve ½ of the Italian dressing mix and set aside. Combine the reserving half of the mix and butter in a large skillet. Rinse the chicken and pat dry. Fry the chicken in the hot butter mix until golden brown. Preheat the oven to 350 degrees F. Place chicken in a baking dish. Combine the soup, wine and cream cheese. Mix well and pour over chicken. Bake uncovered for 1 hour. Cook the rice. Serve the chicken over the rice. Garnish with parsley.

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Directions:

Mix sugar, butter, salt, cocoa, and milk in a saucepan. Bring mixture to a boil and cook for 1 minute. Remove from heat and stir in oatmeal, coconut, vanilla, and nuts. Drop by spoonfuls onto waxed paper and let cool until firm.

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1 lb. stewing beef
½ C. flour
1 tsp. salt
½ tsp. pepper
3 Tbsp. cooking oil
1 ½ C. water
2 onions, sliced and separated
3 potatoes, cubed
3 carrots, sliced
3 stalks celery, sliced

Directions:

Cut meat into bite-sized pieces. In paper sack, combine flour, salt, and pepper. Put pieces of meat in sack, a handful at a time, and shake to coat. Reserve flour. Brown meat in oil on all sides. Add water, cover, and cook over low heat until tender, about 2 hours. Add vegetables to pan and continue cooking until vegetables are tender, about 30 minutes. If needed, thicken with reserved flour. Serve with your favorite side salad.

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2 tsp. granted yellow onion
1 tsp. salt
½ tsp. freshly ground pepper
2 Tbsp. Dijon mustard
½ C. extra virgin oil
½ tsp. freshly ground lemon juice
10 oz. spinach or greens of choice
6 slices bacon cut crosswise into ½ inch strips
6 to 8 button mushrooms, sliced
½ red onion, thinly sliced
3 hard-boiled eggs, peeled and chopped

Directions:

Combine the yellow onion, salt, pepper, mustard, and vinegar in a food processor or blender. Process the items for 1 to 2 minutes until smooth. With the motor running slowly, add the oil to create an emulsion. Pour the dressing in a small bowl and stir in the lemon juice. Taste and adjust the seasoning if necessary. Cover with plastic wrap set aside. To prepare the salad immerse the spinach in a large amount of water, swish the leaves to rinse well, and drain. Repeat until no grit or dirt is visible in bottom of the sink. Pick off any large parts or stems and tear into bite size pieces. Dry in a lettuce spinner and transfer to a large salad bowl. Place in refrigerator and cover with paper towel until time to serve.

20 minutes before serving in a small sauce pan over medium heat, sauté the bacon for 5 to 6 minutes, until crisp. Remove the spinach from the refrigerator, add the mushrooms, onions, and eggs to bowl, and toss again. Remove the bacon, drain the grease and add to the salad, toss well. Serve immediately.

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1 ½ lbs. fresh beets
1 ½ C. of water
½ tsp. salt
4 Tbsp. butter
1 C. maple syrup

Directions:

Scrape and slice beets into a frying pan. Combine beets with ½ tsp. salt and 1 ½ C. water. Bring to a boil. Cover and cook for 10 minutes. Uncover and cook for 3 minutes longer. Add butter and syrup. Cook on low heat turning beets to coat for 15 or 20 minutes.

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1 lb. ground beef
1 small onion
1 (5.3 oz.) can evaporated milk
1 pkg. dry enchilada spice mix
1 (10 oz.) can cream of mushrooms soup
1 (4 oz.) can chopped green chilies
Tortillas chips
3 C. shredded cheddar cheese
Sour cream and guacamole (optional)

Directions:

Preheat oven to 350 degrees F. Brown ground beef and onion in a skillet, stirring until ground beef is crumbly. Drain. Stir in milk, enchilada spice mix, soup, and green chilies. In a 9 x 13 inch baking pan, make 2 layers of chips, ground beef mixture, and cheddar cheese. Bake for 30 minutes. Serve with sour cream and guacamole, if desired.

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¼ C. salted cashew nuts
4 Tbsp. water
1 lb. asparagus
2 Tbsp. butter

Directions:

In saucepan, add butter and then nuts. Cook over medium heat stirring for 2 minutes, Spoon to paper towel and drain. Add to saucepan then remaining butter and cook asparagus for 1 minute. Add water, cover, and cook for 4 minutes. Pour into serving dish and sprinkle with nuts.

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2 pkgs. (10 oz.) frozen broccoli spears, slightly thawed.
6 cooked boneless skinless chicken breasts
Salt and pepper to taste
½ C. butter or margarine
1 (8 oz.) pkg. cream cheese
½ C. mayonnaise

Directions:

Preheat oven to 350 degrees F. place broccoli in a 9 x 13 inch casserole. Arrange chicken on broccoli. Sprinkle with salt and pepper. Melt butter or margarine in a medium skillet over medium heat. Stir in remaining ingredients. Heat, stirring frequently, until the cheese is melted and the mixture is smooth and creamy. Pour over chicken. Bake 35 minutes until bubbly and broccoli is tender crisp.

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1 can pork and beans
1 can (8 oz.) pineapple chunks, drained
1 small green pepper, cut into strips
¼ C. onion, diced
¼ C. brown sugar, firmly packed
2 Tbsp. vinegar
3 Tbsp. soy sauce

Directions:

Combine all ingredients in a greased casserole dish. Bake at 350 degrees F. for 35 minutes, stirring once or twice during baking time. Serve piping hot. Great with hotdogs, hamburgers, or side salad.

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