1 tb Olive oil

1 md Onion — finely chopped

1 md Yellow, red or green bell

-pepper — seeded and finely -chopped 2 Garlic cloves — minced

1 cn Unsweetend tomato sauce (16

-oz) 1 cn Pinto beans — rinsed and

-drained (16 oz) 1 Ear corn — kernels cut off

-cob, OR 3/4 c Frozen corn — thawed

1 t Chili powder

1 t Ground cumin

1/2 ts Fine sea salt

pn Cayenne pepper 3 c — water

1 c Yellow stone-ground cornmeal

1 tb Freshly squeezed lemon juice

1 t Dijon mustard

1/2 ts Fine sea salt

Heat the olive oil in a large frying pan over medium-high heat. Add the onion bell pepper, and garlic and cook until softened. 6 to 8 minutes. Remove from the heat and stir in the tomato sauce, pinto beans, corn, chili powder, cumin, salt and cayenne. Pour into an 8 x 8 glass baking dish. Preheat the oven to 350 degrees. Boil the water add the cornmeal, lemon juice, mustard, and salt in a large saucepan, and stir until mixed. Bring to a boil over medium-high heat, then immediately reduce the heat to low and simmer, stirring often, until thickened, 4 to 5 minutes. Spread the cooked cornmeal over the bean mixture. Bake for 30 minutes. Cool for 10 minutes before serving. From DEEANNEs recipe files

——————————–THE GARNISH——————————– 5 Crisp lettuce leaves

1 Garlic clove; finely chopped

1 tb Cooking oil

1 Sprig coriander leaves

– finely chopped ———————————-THE YAM———————————- 4 tb Vegetable stock

2 oz Medium button mushrooms

– sliced 4 oz Dry clear vermicelli noodles

– soaked in water for — 20 minutes until soft, — then drained 2 tb Lemon juice

3 tb Light soy sauce

1/2 ts Chili powder

1 ts Sugar

2/3 c Black fungus mushrooms

– pre-soaked 2/3 c Med. fresh button mushrooms

2 Shallots; finely sliced

1 Spring onion/scallion

– chopped 1 Celery stalk with leaves

– chopped 1 sm Carrot; finely chopped

Line a serving dish with lettuce and set aside. Fry the garlic in the oil until golden brown and set aside. In a saucepan, heat the stock and add the fresh mushrooms, cook momentarily, then add all the other yam ingredients and stir for approximately one minute until thoroughly mixed. Finally, add the garlic oil and mix, turn on to the lettuce and garnish with coriander.

Cowboy Chili No. 647 Yields 4 Servings

1 lb Extra Lean Ground Beef 1 tsp Cumin, Ground

1 Medium Onion, Chopped 1 tsp Oregano Leaves

2 Cloves Garlic, Pressed 1 tsp Salt

15 oz Stewed Tomatoes 1/4 tsp Cayenne

1 Cup Beef Bouillon 15 oz Pinto Beans

2 Tbls Chili Powder

Crumble the beef into a large heavy pot or dutch oven. Add the onion and garlic. Cook over medium to high heat until meat is well browned (10 minutes). Add tomatoes, beef bouillon, chili powder, cumin, oregano leaves, salt and cayenne. Cover and simmer, stirring occasionally, for an hour. Add the beans and simmer another 30 minutes (add water if the chili gets too thick). Serve HOT!

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

2 lb ground beef

2 16 oz cans kidney beans — rinsed and drained

2 14.5 oz cans diced tomatoes — undrained

1 8 oz can tomato sauce

2 med onions — chopped

1 green pepper — chopped

2 cloves garlic — minced

2 tbsp chili powder

2 tsp salt — optional

1 tsp pepper

shredded cheddar cheese — optional

In a skillet, brown beef; drain. Transfer to a slow cooker. Add the next nine ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours. Garnish individual serving with cheese if desired.

3 oz Snap beans — cut into bite-

-size pieces 3 oz Brussels sprouts — cut into

-bite-size pieces 3 oz Broccoli — cut into bite-size

-pieces 1 1/2 oz Walnuts — chopped

2 tb Soy oil

1/2 ts Fresh dill — chopped

1/4 ts Sage

1/2 ts Salt

Juice of 1/2 lemon pn Cayenne

Steam beans, brussels sprouts, and broccoli for 8 minutes. Combine beans and walnuts with remaining ingredients and 2 ounces water. Transfer to blender and puree until smooth. Pour sauce over vegetables. Serve hot or cold. From DEEANNEs recipe files