Bev's Recipe Collection

• 2 medium onions, cut into thin rounds
• 1 medium eggplant, cut into thin rounds
• 3 medium zucchini, cut into thin rounds
• 5 medium tomatoes, cut into thin rounds
• 4 garlic cloves, crushed
• 1 T dried thyme (or 3 T fresh)
• 1/2 C extra virgin olive oil
• sea salt
• grated Parmesan cheese

Wash and slice all the vegetables as specified above.  Rub a small amount of olive oil on the bottom and sides of a deep roasting pan.  Crush the garlic and rub that on as well.  Add sliced onion in a single layer.  Sprinkle with salt and thyme and drizzle with olive oil.  Continue layering with the eggplant, zucchini and tomatoes, sprinkling each layer with salt, thyme and olive oil.  Cover and bake at 350 degrees until the vegetables are soft and tender, about an hour.  Uncover, sprinkle on the grated Parmesan and reheat briefly to melt.  Serve immediately, or keep for a day or so.  I’ve heard they are better the next day, but we didn’t get to experience that!

from “Grow Alabama”

• 1/2 C butter
• 3/4 C finely crushed graham crackers
• 1/2 C flour
• 1/2 C flaked coconut
• 1/2 C ground pecans
• 1/4 C sucanat (sugar)
• 12 oz. cream cheese, softened
• 1/2 C sucanat (sugar)
• 4 eggs
• 1 T milk
• 1 t vanilla
• 2 C blueberries

For crust, in small saucepan heat butter over medium heat until the color of light brown sugar.  Remove from heat; set aside.  In medium bowl stir together graham crackers, flour, coconut, pecans, and 1/4 C sugar.  Stir in butter until combined.  Evenly press on bottom of lightly greased 13 x 9″ pan.  Bake at 350 degrees for 12 minutes or until lightly browned.  In large mixing bowl beat cream cheese and 1/2 C sugar on medium until combined.  Add eggs, milk, and vanilla.  Beat until combined.  Pour over hot crust.  Sprinkle blueberries.  Bake 20 minutes or until center appears set.  Cool in pan on rack.  Cover and refrigerate.  Cut into bars to serve.

(Better Homes and Gardens, May 2008 – They used 2/3 C sugar instead of 1/2 C sucanat)

• 1/2 C mayonnaise
• 1/2 C sour cream
• 1/4 C buttermilk
• 2 T grated Parmesan cheese
• 1 T garlic powder
• 1 T dried parsley
• 1 T soy sauce
• 1 1/2 t onion powder
• 1 t dried oregano
• 1 t dried dill weed
• 1 t pepper
• 2 drops hot pepper sauce

Combine ingredients and chill for at least 1/2 hour.

(modified from allrecipes.com)

• 2 cans (15 oz.) red beans, drained and rinsed
• 2 cans (15 oz.) great northern beans, drained and rinsed
• 2 cans (15 oz.) black beans (undrained)
• 1 can (28 oz.) Bush’s Vegetarian Baked Beans (undrained)
• 1 large sweet onion, chopped
• 2 t salt
• 2 t lemon juice
• 1/2 t each dried basil, dried oregano, ground cumin, garlic powder, and pepper

Saute onion in a large pot with a little olive oil, then add the remaining ingredients.  Stir, heat through and serve over rice.

• 9 oz. tortellini pasta, filled with cheese
• 2 (5 oz.) cans tuna, drained
• 4 boiled eggs, chopped
• small onion, chopped
• 1/2 C relish
• 1/2 C celery, chopped
• 1/2 C mayonnaise

Cook pasta according to package directions.  Drain and cool.  Add all other ingredients to pasta.  Chill and serve.  (May substitute chicken for tuna.)

(from cooks.com)

• 1/2 pound ground beef
• 1/4 large onion, chopped
• 32 oz. beef broth
• 2 (15 oz) cans diced tomatoes
• 1 16 oz can garbanzo beans, drained and rinsed
• 1 clove garlic, minced
• salt and pepper to taste
• 16 oz. frozen mixed vegetables

Brown ground beef in a little olive oil, adding onion half way through; rinse.  Put beef, broth, tomatoes, beans and seasonings in a pan.  Bring to a boil and simmer 30 minutes.  Add frozen vegetables and simmer till done, about 10 more minutes.  (Or add fresh vegetables and simmer for less time.)  Serves 6.

Recipe by Mom Hudson, January, 2009

• 1/2 C butter, softened
• 1/2 C sucanat with honey
• 2 large bananas
• 2 T milk
• 3 eggs
• 1 3/4 C flour
• 1 1/2 t baking powder
• 1 t salt
• 1 t nutmeg
• 1/2 t baking soda
• 1 C chopped walnuts, optional

Mix butter, sucanat, bananas, and milk.  Add eggs, mix well.  Add dry ingredients; mix.  Add nuts last.

Butter loaf pans and bake at 350 degrees for 30-35 minutes.

Double the recipe, use 3 pans and bake 45 minutes.

• 1 C butter
• 1 3/4 C sucanat with honey
• 2 eggs
• 2 C applesauce
• 4 C flour
• 2 t baking soda
• 2 t salt
• 2 t cinnamon
• 2 C chopped dates
• 2 C chopped nuts

Cream butter and sugar, blending well.  Add eggs and applesauce and stir in sifted dry ingredients.  Add dates and nuts.  Drop cookies onto baking stone.  Bake at 400 degrees for 12-13 minutes.

(Recipe slightly adapted from The St. Petersburg Times)

• 30 ounces of canned Alaskan salmon
• 3 to 5 eggs
• 1 C celery, finely diced
• 1  C sweet onion, finely diced
• 1 C rolled oats, crackers, or bread crumbs
• 1/4 C lemon juice
• 1 t salt
• 1 t dried dill weed
• 1/4 t pepper
• fresh parsley, chopped (optional)

Remove bones and skin from canned salmon.  Mix with other ingredients.  Form into a loaf and place in the center of glass pan.  Bake at 350 degrees for 50 minutes.

These can also be made into patties and cooked in a skillet.

• 3 C flour
• 1 C honey sucanat
• 1 t baking powder
• 1 t ground cinnamon
• 3/4 t salt
• 1 C walnuts, chopped
• 3 eggs, beaten
• 1 C olive oil
• 2 C ripe mashed bananas (3 large)
• 1 t vanilla
• 8 oz. can crushed pineapple, drained

In large bowl combine flour, sugar, baking powder, cinnamon, and salt; stir together and add walnuts.  In a separate bowl combine eggs, oil, bananas, vanilla, and pineapple; mix well.  Add to dry ingredients and stir until blended.  Spoon batter into 3 bread pans.  Bake 1 hour in a 350 degree oven, until a toothpick inserted in the center comes out clean.  Cool 10 minutes.  Remove from pan.

(slightly adapted from the label on our stainless steel loaf pans)