Bev's Recipe Collection

• 2 T stone ground mustard
• 2 T apple cider vinegar
• 1/2 C olive oil
• salt and freshly ground pepper
• 10 oz. mixed salad greens
• 2 Bartlett pears, diced
• 4 oz. Gouda cheese, diced
• 1 C coarsely chopped toasted walnuts
• 1/2 C raisins (or cranberries)

In a small bowl, whisk together the mustard, vinegar, and oil. Season to taste with salt and pepper. Place salad greens in a large bowl. Top with pears and Gouda. Pour dressing over the top and gently toss. Sprinkle with walnuts and raisins. Makes 12 servings.

• 50 oz. spaghetti sauce
• 1 1/2 pounds ground beef
• 1 C bread crumbs
• 1 large or 2 small eggs
• 1/3 C finely chopped onion
• 1 t Italian seasoning
• 1/4 t garlic powder
• 1/4 t pepper
• 12 oz. spaghetti noodles

Mix ground beef, bread crumbs, eggs, onion, and seasoning with 1/3 cup of spaghetti sauce. Fry meatballs in coconut oil over medium heat. Drain. Add remaining sauce. Simmer on low while cooking noodles.

• 3 1/2 cups oats
• 2 tsp baking powder
• 1 tsp salt
• 1/4 cup honey
• 2 cups almond milk

Process oats in a food processor until ground, then add baking powder and salt; process again. Add honey and milk, and process until smooth. Pour batter onto two parchment-lined 11″ x 17″ jelly roll pans; spread evenly. With racks in the top half of the oven, bake at 375 degrees in a convection oven for seven minutes (8 minutes in a regular oven). Use a pizza cutter to cut crackers. Bake for 10 more minutes (13 minutes in a regular oven), until crackers are golden brown.

Based on recipe from recipeazaar.com