12 oz Beans, Kidney red

- cooked and drained 6 oz Turkey, ground cooked

3 c Tomatoes, stewed (canned)

Low-sodium 2 c Tomato sauce

1 1/2 c Onions — chopped

1 c Chilies, green (canned)

- rinsed, drained, chopped 5 ts Chili Powder

1 1/2 ts Cumin, ground

1 t Paprika

1 t Oregano, dried

1/4 ts Pepper sauce, hot

In a 3 quart slow-cooker, combine all ingredients and 2 cups of water. Cover and cook on low 4 hours or on high 2 hours, until the onions are tender. Ladle evenly into 6 soup bowls.

2 c Bisquick

3/4 c Sugar, devided

2 tb Butter or margarine

1 c Strawberry yogurt

2 Lg. eggs

1/2 ts Vanilla

Makes 16 squares 3 “Fruit Corners” fruit roll-ups strawberry fruit snacks

Preheat oven to 375^. Mix Bisquick, 1/4 c. sugar and the butter with fork till crumbly. Reserve 1/4 crumb mixture; press remain- ing mixture in bottom of ungreased 8 x 8 x 2 inch pan. Bake 10 to 15 minutes, or until light brown. Mix 1/2 c. sugar and remaining ingredients except fruit roll- ups; pour over baked layer.Completely cover top of yogurt mixture with opened fruit roll-ups, cutting to fit if necessary. Sprinkle with reserved crumb mixture. Return to oven; bake about 20 minutes longer, or until wooden pick in center comes out clean. Cool 15 minutes. Cut into squares.

1 tb Miso

2 tb Soy sauce

1 ts Vinegar, wine

2 tb Almonds, sliced

1 tb Oil, sesame

1/2 ts Ginger, ground

2 lb Spinach, fresh

If fresh spinach is unavailable or too much trouble, 10 oz frozen spinach may be substituted for 2 lb fresh. Trim, wash, and drain spinach. Cut into 1″ to 2″ widths. Mix miso, soy sauce, and vinegar; set aside. Heat wok over high heat. Add almonds and stir-fry until fragrant and edges turn golden, about 45 seconds. Transfer to plate. Heat oil in wok. Add spinach and ginger and stir-fry just until tender, about 3 minutes. Drizzle with bean mixture. Serve immediately!

1/2 c Margarine

1 1/4 c Granulated sugar; divided

1 ts Vanilla

3 Eggs

2 c All-purpose flour

2 ts Baking powder

1/2 ts Baking soda

1/2 ts Salt

1 1/4 c Sour cream

2 c Chopped cranberries

———————————-TOPPING———————————- 1/4 c Lightly packed brown sugar

2 tb All-purpose flour

2 tb Chopped almonds

1 tb Margarine

1/2 ts Cinnamon

CREAM thoroughly margarine, 1 cup sugar and vanilla in large bowl with electric mixer. ADD eggs, one at a time, beating until light and fluffy. COMBINE flour, baking powder, baking soda and salt. Add flour mixture and sour cream alternately to creamed mixutre, ending with flour. (Batter will be fairly thick). Combine cranberries with remaining 1/4 cup sugar. Spread half the batter in greased 10 ” springform pan, sprinkle with cranberries; top with remaining batter. COMBINE topping ingredients; sprinkle over batter. BAKE at 350 F for 50 to 55 min. Serve warm or cool.

1 1/2 c Flour

1 tb Sugar

1/2 ts Salt

2 1/4 ts Baking powder

1/2 c Buttermilk

2/3 c Milk

1 Egg; (beaten)

2 tb Cooking oil

1 Oil for pan

1/2 c Milk for thinning as needed

Here it is Sally and I hope you will enjoy it as much as I do! It also makes great waffles! FROM CHEF Nathalie Dupree; former PRODIGY service Guest Chef: Heres my all-time favorite pancake recipe. SIFT TOGETHER THE FLOUR; sugar, salt, and baking powder. Beat together the buttermilk, milk, beaten egg and oil. Pour the liquid into the dry ingredients and stir until well mixed. A few small lumps in the mixture will cook out. The first pancake is a test pancake. The batter should be thin for pancakes, so thin the batter if necessary with milk (not buttermilk). The pan should be lightly oiled and hot enough to make a sprinkling of water dance, not just sit and sizzle. Ladle about 1/8 cup of the batter into the hot pan. When the top of the pancake is full of bubbles and the bottom is golden, turn the pancake. Cook on the second side until done. Makes 15 (4 inch) pancakes. 01/26 07:26 pm Agnes Ballard in Glendora, CA. FROM: AGNES BALLARD (XXRD33B)

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2 lb Beef chuck or shin, in 1/2″

-cubes 8 T Olive oil

5 T Med-hot chili powder

1 lb Spanish chorizo sausage,

-sliced 1/4″ thick 3 md Onions, chopped

8 Garlic cloves

1 T Oregano, preferably Mexican,

-crumbled 2 t Cumin, ground

2 t Salt

1 t Fresh ground pepper

4 lb Canned Italian plum

-tomatoes, drained and -chopped 24 oz Beer, Dos Equis or other

-Mexican beer 6 oz Tomato paste

Toss meat with 3 T. olive oil and 2 T. chili powder in non-aluminum bowl. Let stand in refrigerator overnight. Heat 3 T. oil in large, heavy skillet over med-hi heat. Brown the meat in batches (do not crowd) on all sides, about 5 minutes. Transfer to a large pot, using slotted spoon. Add chorizo to skillet and brown well. Transfer to pot using slotted spoon. Reduce heat to med-lo. Add more oil to skillet, if necessary. Add onions and cook until translucent, about 10 minutes. Add garlic, chili powder, oregano, cumin, salt and pepper. Stir 3 minutes then transfer to pot. Stir in tomatoes, beer and tomato paste. Bring to a boil then reduce heat. Cover and simmer until meat is very tender, stirring occasionally, about 3 hours. Uncover during last hour if necessary to thicken liquid into sauce. Some good accompaniments are pinto beans and salsa as side dishes. Serves 6 generously.

6 Onions, white; chopped

1 Garlic bulb; chopped

1/4 c Oil

3 Enricos spaghetti sauce,

-(28-oz. jars) or any pre- -pared spaghetti sauce 2 c ;water

10 lb Pinto beans; cooked, drained

1 1/2 c TVP granules

8 tb Chili powder

6 tb Cumin

1 tb Cayenne pepper

3 tb Basil, dried

2 tb Thyme, dried

1/4 c Soy sauce

4 c Tomatoes, sun-dried

In a large kettle, saute onions and garlic in oil until onions are translucent. Add all remaining ingredients and stir over low heat until TVP is soft and flavors have blended, about 30 minutes to 1 hour. Serves 30. Per serving: 659 cal; 39 g prot; 7 g fat; 115 g carb; 0 chol; 661 mg sod. This recipe was winner of the Peoples Choice Award at the 1991 Lone-Star Vegetarian Chili Cookoff held in Houston. Source: The recipe belongs to Suzanne Fain, John Schindeler and Rick Wilson of A Moveable Feast vegetarian restaurant. Posted and MM by: DEEANNE [GEnie] Posted by: Unknown [AOL] Hawks Kitchen Kollection - 1994