Bev's Recipe Collection

• 2 garlic cloves
• 1 C mayonnaise
• 1/4 C red wine vinegar
• 4 t Dijon mustard
• 4 t soy sauce
• 1 t salt
• 1/2 t paprika
• 1 T olive oil
• 1 t Cajun seasoning
• 1 large garlic clove, minced
• 3 C of 3/4″ bread cubes
• 36 oz. romaine lettuce
• 2/3 C Parmesan cheese
• 2 C cooked, diced chicken, optional

Combine first 7 ingredients in blender and process until well blended.  Cover and chill for at least 1 hour.  Combine oil, Cajun seasoning, and garlic in pan over medium heat.  Bring to a boil, stirring 9 seconds; remove.  Add bread cubes and toss gently to coat.  Bake at 400 degrees for 8 minutes until golden brown.  Place lettuce in a large bowl.  Add dressing and Parmesan cheese.  Toss gently to coat.  Top with toasted bread cubes.

from The Bread Beckers Recipe collection

• 1/3 C butter, melted
• 1/2 C honey sucanat (or sugar)
• 1 egg
• 2 C flour
• 2 1/2 t baking powder
• 1/4 t salt
• 1/2 C milk
• 2 C fresh or frozen blueberries
• 1/4 C honey sucanat (or sugar)
• 1/2 C flour
• 1/2 t ground cinnamon
• 2 T butter

Thoroughly cream butter and 1/2 C sucanat; add egg and beat till light and fluffy.  Mix 2 C flour, baking powder, and salt; add to creamed mixture alternately with milk.  Spread in greased 11 x 7″ pan.  Top with berries.  Mix 1/2 C sucanat, 1/2 C flour, and cinnamon; cut in butter till crumbly; sprinkle over berries.  Bake at 350 degrees for 45 minutes.  Cut in squares.  Serve warm.

From Better Homes and Gardens New Cook Book (1980), but we decreased the sugar and butter quite a bit!

• 1 C oats
• 1 C buttermilk
• 1 egg
• 1/2 C molasses sucanat or brown sugar
• 1/4 C butter, melted
• 1 C flour
• 1 T baking powder
• 1/2 t baking soda
• 1 C raisins
• 1 C pecans, chopped

Soak oats in buttermilk for 1 hour in refrigerator.  Beat egg and add to oats.  Stir in sucanat and melted butter.  Mix flour, baking powder, and baking soda and stir into mixture.  Fold in raisins and pecans.  Spoon into 18 muffin liners and bake at 375 degrees for 15 minutes.  Serve hot with butter or cream cheese.

by Patricia Norred of Roanoke, VA

• 3 pounds ground beef
• 1 1/2 C bread crumbs
• 1 sweet onion, chopped
• 3 eggs
• 6 T Parmesan cheese
• 1 1/2 t dried oregano
• 1/2 t pepper
• 15 oz. can tomato sauce, divided
• 4 oz. shredded cheese

Combine ground beef, bread crumbs, onion, eggs, Parmesan cheese, oregano, pepper, and half of the tomato sauce.  Make a loaf in the center of a 9 x 13″ glass baking pan and bake for 1 1/4 hours at 350 degrees.  Pour the remaining sauce over meat.  Sprinkle cheese on top.  Bake 30 more minutes.

• 2 T coconut oil
• 1 sweet onion, chopped
• 1 red pepper, chopped
• 3 pounds ground beef
• 18 oz. tomato paste
• 1 T dried oregano leaves
• 1 1/2 t salt
• black pepper
• 12 oz. shredded cheese, optional
• 2 pie crusts

Prepare the pie crusts and bake 15 minutes at 350 degrees. Meanwhile, heat oil in a large pot on medium-high heat. Add onion and saute until translucent. Add red pepper and saute till soft. Add ground beef and cook well.  Drain and rinse.  Return to pot and add tomato paste, oregano, and salt.  Sprinkle on pepper and mix. Layer half of the meat mixture into the half-baked pie crusts, then cheese, then the rest of the meat mixture. Increase oven temperature to 375 degrees and bake for 25 minutes.

Makes 16 servings

• 1 sweet onion, chopped
• 2 large garlic cloves, minced
• 3 pounds ground beef
• 4 (16 oz.) cans tomato sauce
• 2 t. oregano leaves
• 1 t salt
• 1/2 t pepper
• 1 pound lasagna noodles
• 1 pound shredded cheese
• 1 C Parmesan cheese

Saute onion in coconut oil over medium heat until half-cooked. Add garlic, cook for 3 or 4 minutes. Add ground beef and cook till no longer pink.  Drain and rinse.  Return to pot, adding tomato sauce, oregano, salt, and pepper.  Simmer for 30 minutes.  Cook one pound lasagna noodles according to instructions.  Place a little sauce in the bottom of two 9 x 13″ glass baking pans.  Layer pans with half of the noodles, half of the meat sauce, half of the shredded cheese, and half of the Parmesan cheese.  Repeat.  Bake at 350 degrees for 40 minutes.

This is my own recipe, inspired by my boys who requested no ricotta or cottage cheese.