2 c Cooked black beans

1 c Cornmeal

1 tb Cumin

1 c Cooked brown rice

1 c Soymilk

The North American Indians made patties of black beans and cornmeal, cooking them over campfires. Brown rice has been added to give them more substance, though the Native Americans on the plains would have used wild rice. For a main dish, you can make or buy a mushroom gravy to serve over the patties, serving with a green vegetable and salad. Uncooked patties can be wrapped in wax paper and frozen, then for a quick meal you can defrost and fry or grill. This is a nice way to use up leftover rice or beans, but you can also cook some for the occasion. For breakfast, you can serve with warm maple syrup. Cool the beans and rice, if you have just cooked them. Combine all the ingredients well. Add more cornmeal as needed to form a stiff dough. Form into patties. Add corn oil to a frying pan and fry, or grill over charcoal. Cooking black beans: put 1 cup dry black beans in 3 cups water and store overnight (a quart canning jar works well for this.) Bring to a boil in fresh water and simmer around 40 minutes. Cooking brown rice: place 1 cup brown rice in 2 1/2 cups water. Bring to a boil, then cover and simmer until water has disappeared, about 35 minutes. Let the rice rest with cover on an additional 10 minutes. From: Mary Howard.

FOR WRAPPER BATTER: 3 large eggs

1/4 cup water

1/4 cup milk

1/2 teaspoon baking powder

1/2 cup all-purpose flour

1 1/2 teaspoons sugar

1 tablespoon unsalted butter

FOR FILLING: 1 1/2 cups farmer cheese

2 cups cottage cheese

1/4 cup sugar

1/2 teaspoon cinnamon

1 tablespoon all-purpose flour

MAKE WRAPPER BATTER: In a blender blend wrapper batter ingredients and let stand 30 minutes.

In an 8-inch skillet, preferably nonstick, melt half of the butter over moderately high heat.

Pour in enogh batter to just coat bottom of skillet, swirling and cook, undisturbed, until top is set and nottom is golden (do not turn wrapper over.) Transfer wrapper to paper towels in one layer, golden side down. Make more wrappers with remaining butter and batter.

MAKE FILLING: In a food processor blend cheeses, sugar, and cinnamon until smooth. If necessary, add flour to thicken filling.

Preheat oven to 250 degrees F and line a baking sheet with parchment paper.

Put 3 tbsps filling in center of each wrapper and fold opposite sides of wrapper over filling until sides barely touch. Fold in ends to completely enclose filling, forming packets, and arnage, seams sides down, on baking sheet.

Make more blintzes with remaining filling and wrappers. Bake blintzes, covered loosely with foil, untl heated through, 5 to 10 minutes.

8 Tomatoes; medium

1/2 c Bread crumbs;fresh, coarse

2 ts -Salt

2 ts Pepper

1 ts Tarragon; dried

4 ts Honey

4 ts Butter

Fat grams per serving: Approx. Cook Time: :35 Preheat oven to 350F. Slice off stem ends of tomatoes and carefully scrape out seeds. Place open side up in buttered baking dish. Mix bread crumbs, salt, pepper and tarragon. Drizzle honey over tomatoes, rubbing it down into cavities. Sprinkle tomatoes with crumb mixture and dot with butter. Bake uncovered for 30 minutes, till tomato skins begin to wrinkle. Place under broiler for another 5 minutes or till crumbs begin to brown. Serve hot or at room temperature.

-DRESSING 1/2 c Flaked coconut

1 c Hot water

1 Onion; chopped

1 cl Garlic; finely chopped

1 1/2 ts Peanut oil

2/3 c Peanut butter

1/2 c Water

1 tb Sugar

1/2 ts Salt

1/2 ts Chili powder

1/8 ts Ground ginger

-SALAD 1 c Bean sprouts

1 c Cabbage; shredded

4 oz Bean curd; drained and cut

-into 1″ pieces 2 tb Peanut or vegetable oil

1 c Potatoes; cooked, peeled

-and sliced 1 c Green beans; cooked

1 c Carrots; cooked & sliced

1 Cucumber; sliced

2 Hard-cooked eggs; peeled

-and sliced To prepare Dressing, place coconut in blender container. Add 1 cup hot water. Cover and blend on high speed about 30 seconds. Cook and stir onion and garlic in oil in 2-quart saucepan about 5 minutes. Stir in coconut and remaining ingredients. Heat to boiling, stirring constantly. Reduce heat. Simmer, uncovered, stirring occasionally, until slightly thickened, about 3 minutes. To prepare Salad, pour enough boiling water over bean sprouts and cabbage to cover. Let stand 2 minutes. Drain. Cook bean curd in oil in 10-inch skillet over medium heat, turning pieces gently, until light brown.

Remove with slotted spoon. Drain. Cook potatoes in same skillet until light brown. Drain. Arrange bean sprouts, cabbage, bean curd, potatoes and remaining ingredients on platter. Pour warm Dressing over Salad.