Bev's Recipe Collection

• 2 T coconut oil
• 1 sweet onion, chopped
• 3 pounds beef stew meat or ground beef

Saute onion in oil over medium-high heat in large pot. Add stew meat and cook till brown.  Add the following:

• 3 (15 oz) cans diced tomatoes

Sprinkle in and stir a little at a time:

• 1/4 C flour or tapioca starch

Then add:

• 1 (10 oz) can Ro-tel diced tomatoes with green chilies, undrained
• 2 (15 oz) cans pinto beans, drained and rinsed
• 4 medium carrots, cut into 1/4 inch slices
• 1/4 C flour
• 1/4 C ketchup
• 2 cloves garlic, crushed
• 2 t chili powder
• 1 t ground cumin
• 1 t salt

Mix and bring to a boil over medium-high heat; reduce heat to low and cook, covered, for 40 minutes or more.

Serve with organic tortilla chips and shredded cheese.

(slightly adapted from Favorite All Time Recipes)

• 3 C fresh carrot pulp
• 1 C diced celery
• 1/2 C diced red pepper
• 1/2 C diced tomatoes
• 1/4 C diced onion
• 1/2 t sea salt
• 1 1/2 T flax oil
• 1 T fresh dill, chopped
• 1 1/2 t lemon  juice
• 1 C mayonnaise

Mix all ingredients except mayonnaise.  Add that last.  Chill.

We serve this as a side dish, but may be served on bread, leaf  lettuce, or crackers.

(adapted from Ruth Gonzalez-thanks Ruth)

• 7 potatoes, diced and boiled for 15 minutes, or until tender
• 1/2 C mayo
• 1/4 C onion, chopped OR 3 green onions
• 1/4 C relish
• 1 T dried parsley
• 2 T sucanat with honey
• 2 T vinegar
• 3 T mustard (not Dijon)
• 1/2 t salt
• 1/4 t celery seed
• 1/8 t pepper

Mix other ingredients; add potatoes and mix.  Chill.

(I don’t bother to peel the potatoes!)

• 8 large gold potatoes
• olive oil
• 1/2 t salt
• 1/4 t red pepper
• 3/4 C Parmesan cheese, optional

Cut potatoes lengthwise into thin wedges and place in a bowl. Drizzle olive oil over the top and mix until wedges are lightly oiled. Sprinkle salt and red pepper over wedges; mix. Sprinkle cheese over the wedges; mix. Place in a single layer on a large baking sheet covered with parchment paper.  Bake at 425 degrees for 60 minutes or till crisp and fork-tender, turning once.

(slightly adapted from Better Homes and Gardens, March 1997)