Bev's Recipe Collection

• 1/3 C olive oil
• 1/3 C balsamic vinegar
• 1 heaping t sugar (or honey sucanat)
• 1 T fresh basil, oregano, or thyme
• 1 t Dijon mustard (or 1/4 t dry)
• 1/8 t paprika
• 1 clove garlic, minced

Combine in blender and serve with pasta salad (also on this site).

(recipe from my sister-in-law Karen)

• 3 C dry pasta (8 oz.), your choice
• 1 medium zucchini, diced
• 1 C frozen peas
• 1/2 C red sweet pepper, diced
• 8 oz. cheddar cheese, cubed
• 1 C cherry tomatoes, halved
• 2 T fresh basil, chopped (or 2 t dry) (may substitute oregano)
• 1/2 C vinaigrette (also on this site)

Cook pasta and rinse with cold water; drain.  Combine pasta with other ingredients and chill.

(Auntie Karen served this to us in Ohio.  It’s a big hit!)

• 1 C raisins
• 2 C warm water
• 2 C flour
• 1 T baking powder
• 2 t baking soda
• 1/2 t salt
• 1 t ground cinnamon
• 4 eggs
• 1/2 cup buttermilk
• 1/2 cup olive oil
• 1/2 C brown sugar/sucanat
• 3 C shredded carrots or carrot pulp

Combine raisins and water in small bowl.  Let soak for 15 minutes.  Drain raisins, discard water, and set raisins aside.  In a small bowl, mix together flour, baking powder, soda, salt, and cinnamon.  In a large mixing bowl, combine eggs, oil, and brown sugar; beat well.  Mix in flour mixture just until moistened.  Fold in carrots and drained raisins.  Spoon into 18 muffin cups.  Bake at 350 degrees for 25 minutes and serve warm.

Admittedly, I wouldn’t call them “awesome,” but they are good!  I found this recipe at allrecipes.com

• 1 lb. beef stew meat
• large sweet onion, chopped
• green pepper, diced
• 2 T ground cumin
• 1/3 C flour
• 6 cans pinto beans, drained and rinsed
• 16 oz. salsa
• 16 oz. beef broth

Place all ingredients in slow cooker on low all day.  Serve with tortilla chips or corn bread.

( adapted from www.pacefoods.com)

• 12 ripe tomatoes, peeled and diced
• 2 large onions, diced
• 2 large green peppers, diced
• 2 T salt
• 2/3 C sugar (or honey granules)
• 1 hot pepper, diced fine
• 2 C white vinegar

Put everything in a pot and bring to a boil slowly.  Keep at a slow simmer for 2 hours.

(Thanks Nettie, this was a big hit!)