Bev's Recipe Collection

8 cups rolled oats
1 cup shredded coconut
1/2 cup chopped almonds
1/2 cup sucanat
1/4 tsp salt
3/4 cup coconut oil, melted
1/2 cup honey
1 Tbs vanilla extract
1/4 tsp coconut extract
1/2 tsp cinnamon
1/4 tsp nutmeg

Combine the oats, coconut, almonds, sucanat, and salt. In a separate bowl, combine  the coconut oil, maple syrup, vanilla extract, and coconut extract, and pour over the oat mixture; stir until combined. Dehydrate for 3 hours at 155 degrees in a dehydrator.

-Oven-Baked Version-

Line two 15″ by 11″ jelly roll pans with parchment paper. Spread the granola out evenly on the pans and press the granola together. Bake at 300 for 45 minutes or until golden brown, stirring every 15 minutes.  After cooling, store in an airtight container.

1 1/2 cups honey granules (or sugar)
1 1/4 cups butter, softened
2 eggs
2 cups flour
3/4 cup cocoa
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chips

Cream together the first three ingredients. Add remaining ingredients and mix well. Spoon by tablespoons onto baking sheets. Bake 8-12 minutes at 350 degrees, or until the cookies are just done but not well-done. Overcooking will make them dry and hard. Cookies will flatten as they cool. Leave on pan for a few minutes before removing to cooling racks, or they will fall apart.

from tammysrecipes.com

Note: We love these cookies the best when they’re frozen.

1 15 ounce can black beans, drained and rinsed
2 C mango, diced
1 C sweet red bell pepper, diced
6 green onions, thinly sliced
1/4 C cilantro leaves, chopped
1/4 C fresh lime juice
1 T olive oil
1 seeded jalapeno pepper, diced fine or hot sauce to taste (I use 1/2 of a jalapeno)
salt to taste

Combine all ingredients in a bowl. Toss and serve.

Note: We especially love this salad served with Taco Salad.

from About.com

Italian Dressing Mix:

• 2 Tbs dried oregano
• 2 Tbs salt
• 1 Tbs dried parsley
• 1 Tbs garlic salt
• 1 Tbs onion powder
• 1 Tbs white sugar (or sucanat w/honey)
• 1 tsp ground black pepper
• 1 tsp dried basil
• 1/4 tsp dried thyme
• 1/4 tsp celery salt

Mix the spices together and store in a tightly sealed container.

Italian Dressing:

Combine 1/4 cup white vinegar, 2/3 cup olive oil, 2 Tbs water, and 2 Tbs of the dry mix in a carafe or sealable jar. Shake to combine.

1 cup mayonnaise
1 cup sour cream
1 Tbs Dijon mustard
1 Tbs dried parsley flakes
1 Tbs dried onion flakes
1 tsp salt
1/2 tsp garlic powder
1/2 tsp pepper

Mix all ingredients. Chill several hours.

from food.com

• 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)