Bev's Recipe Collection

• 1 T chili powder
• 1 t paprika (smoked preferred)
• 1/2 t cumin
• 1/2 t garlic powder
• 1/2 t onion powder
• 1/2 t salt
• 1/4 t black pepper
• pinch red pepper flakes or cayenne, optional

Mix all ingredients together in a small bowl. Two tablespoons of this mix equals one package of commercial seasoning mix.

Makes two pies

Pie Crust:

4 1/2 cups freshly milled flour
1 1/2 tsp salt
3 sticks cold butter, cut into small pieces
1/2 – 3/4 cup ice water

Combine the flour and salt in a bowl. (I use my stand up mixer.) Cut in the butter until crumbly. Pour in the water a few tablespoons at a time until the dough is very moist. Wrap in plastic wrap and chill for about 30 minutes.

Filling:

11 cups apples, peeled and sliced (about 8 apples)
1 1/2 cups sucanat w/honey (or sugar)
1/4 cup flour
1 tsp cinnamon
1/8 tsp nutmeg (or allspice)
1/8 tsp salt

While the pie crust dough is chilling, combine the sugar, flour, cinnamon, nutmeg, and salt in a large bowl. Add the apples and stir until evenly coated.

Divide the pie crust dough in half for the two pies. Divide each piece of dough so that 2/3 of the dough is for the base crust and 1/3 is for the top. Roll each base crust out into circles and place in 9″ pie pans. Fill with the apple filling. Top each pie with the reaming dough as desired. (I did a lattice top.) Bake at 400 degrees for 45 minutes.

from Better Homes and Gardens New Cook Book (circa 1980)

• 3 pounds ground beef, browned and drained
• 2 large sweet onions, chopped
• 2 peppers (We prefer red and yellow)
• 3 cloves garlic, minced
• 3 cans diced tomatoes (28 oz. each)
• 3 cans kidney beans (15 oz. each), rinsed and drained
• 2 (16 oz.) can tomato sauce
• 2 T chili powder
• 2 T ground cumin
• 1 T salt
• 1/4 t cayenne pepper
• 1 t pepper

For serving:

• shredded cheese
• sour cream
• diced avocado
• freshly chopped cilantro
• tortilla chips
• salsa

In very large stock pot, combine all ingredients and bring to a boil.  Reduce heat, cover, and simmer for  1 1/2 to 2 hours, stirring occasionally.  Option: Bake at 200 degrees in a roaster all afternoon or in two slow cookers on low.

from tammysrecipes.com

I do not recommend this for a typical salad dressing.  I only use it to make the tortellini salads on this site.

• 2 t Dijon style mustard
• 1/4 t balsamic vinegar
• 2/3 C olive oil
• 1 t salt
• 1 clove garlic

Combine in a blender; refrigerate.

from Sensational Summer Salads (www.urbanhomemaker.com)

• 1 C loosely packed basil
• 1 small clove garlic
• 1 C olive oil
• 1/2 C Parmesan cheese, shredded
• 1/2 C walnuts

Place olive oil in blender.  Start blending adding cheese, garlic, and basil leaves through spout.  Blend until smooth.  Add nuts and blend thoroughly.

Makes enough pesto for two tortellini salad recipes (on this site).  Freezes great!

from The Bread Beckers Recipe Collection (www.breadbeckers.com)

• 8 C tortellini, cooked and chilled (4 C dry)
• 1 C pesto (on this site)
• 1 red pepper, chopped
• 1/4 C Marilyn’s French Dressing (on this site)
• 14 C romaine (or other green leaf)
• 2 C cooked chicken, diced – optional
• salt and pepper to taste
• freshly shredded sharp cheddar cheese

Combine all ingredients (except cheese) in a mixing bowl.  Stir to blend all ingredients.  Sprinkle with cheese and serve.

from Sensational Summer Salads (www.urbanhomemaker.com)

• 3/4 C almonds
• 1/2 C flour
• 1 1/2 T paprika
• 1 t garlic powder
• 1 t dry mustard
• 1/2 t salt
• 1/2 t red pepper
• 3 pounds chicken breasts cut in large strips
• 1/2 C melted butter

Place almonds, flour, and spices in a food processor; process until the almonds are finely chopped. Transfer the mixture to a bowl.   Apply olive oil to wire racks and place inside a jelly roll pan.  Melt butter.  Dip chicken in butter and then into almond mixture; place chicken on rack.  Bake at 350 degrees for 1 hour (until golden brown and crispy).

from www.eatingwell.com

Excellent served with Roasted Vegetables.