Bev's Recipe Collection

• 4 lbs. ground beef
• 1 large sweet onion, chopped
• 3 cloves garlic, crushed
• 3 cans pinto beans, drained and rinsed
• 3 cans organic corn, drained (or 6 cups frozen)
• 3 (29 oz.) cans tomato puree
• 1/2 C dry ranch dressing mix
• 3/4 C ketchup
• 1 T chili powder
• 1 1/2 t ground cumin
• 7 C water

Brown ground beef, adding onion and garlic half way through.  Drain and rinse.  Add remaining ingredients and simmer at least 1 hour. (Or cook ground beef and onion, drain, and add all ingredients in two slow cookers; place on low for the afternoon).  Serve with shredded cheese, tortilla chips, sour cream and salsa.

(Thanks for this recipe too, Julie!)

• 2 pkgs. 10 oz. frozen chopped spinach
• 3 1/2 C water
• 3 T olive oil
• 1 sweet onion, chopped
• 2 cloves garlic, crushed
• 56 oz. chicken broth
• 2 cans (15 oz.) diced tomatoes
• 18 oz. tortellini
• 1/3 C grated Parmesan cheese
• 1/2 t salt
• 1/4 t pepper
• 2 eggs
• couscous

Cook spinach in water listed, just until thawed.  Meanwhile, heat oil in a soup pot over medium heat and cook onion until wilted.  Add garlic and cook 1-2 more minutes.  Add chicken broth, spinach and water.  Turn heat to high and bring to a boil.  Add cans of tomatoes and mix well.  Add tortellini and bring pot back to a boil.  Reduce heat to medium; cook 5 minutes.  Meanwhile, combine Parmesan cheese, salt, pepper, and egg.  Stir vigorously with a fork.  When soup has cooked 5 minutes, slowly drizzle egg mixture into the pot, stirring constantly.  Stir and cook 2 minutes.  Remove from heat and serve over couscous.

Already doubled.  From St. Petersburg Times.

• 1/4 C olive oil
• 1 sweet onion, chopped
• 6 cloves garlic, crushed
• 1 T ground cumin
• 6 (15 oz.) cans chickpeas (garbanzo beans), drained and rinsed
• 3 (15 oz) cans diced tomatoes
• thyme (12 sprigs fresh, 1 1/2 t. ground, or 1T dried leaves)
• 1 lemon, juiced
• 1 T honey
• 42 oz. vegetable broth
• 1/2 t salt
• 1/4 t pepper
• parsley, optional (1/2  c chopped flat leaf or 3 T dried leaves)
• couscous, rice, or quinoa

Place onion in the oil over medium heat.  Cook until wilted.  Add garlic; cook another minute.  And cumin; cook 1 more minute.  Add next ingredients (through pepper).  Bring to a boil.  Reduce the heat and simmer, uncovered, for 15-20 minutes.  Stir in the parsley and serve over couscous.

Tripled and adapted from the St. Petersburg Times decades ago.

• 1 pan of cornbread, crumbled (8″x8″)
• 1/2 onion, chopped
• 1 green pepper, chopped
• 1 large tomato, chopped
• 1/2 C mayonnaise
• 1/3 C pickle relish

In a large bowl, mix everything but the cornbread. Stir in crumbled cornbread.  Refrigerate and serve cold.

A fun salad for Sabbath, Julie.  Thanks!

• 2/3 C mayonnaise
• 6 T honey
• 3 T rice vinegar (may substitute apple cider vinegar)
• 2 t Dijon mustard
• 1/4 t sesame oil

Mix in blender.

This is great with Oriental Chicken Salad, but we use it for nearly every salad in the house.  Enjoy!

Thanks again, Julie!

• 2 bags romaine salad
• 2 C shredded cabbage
• 1 C shredded carrots
• 5 green onions, chopped
• 1/4 C slivered or sliced almonds
• cooked chicken, diced

Toss all and serve with Oriental Dressing (also on this site).

Thanks for sharing this one, Julie.  It’s a Sabbath favorite!

• 3 lbs. ground beef
• onion, chopped
• 3 cloves garlic, minced
• 1 1/4 C ketchup
• 1 C water
• 1 C chopped red bell pepper
• 2 T sucanat (or brown sugar)
• 1/3 C soy sauce
• 3 T vinegar
• 3 T mustard
• 2 t chili powder

Brown ground beef, onion and garlic in large skillet. Drain and rinse.  Place meat mixture and other ingredients in slow cooker on low for the afternoon.

(from Favorite All Time Recipes)

• 1/2 C soy sauce
• 1/4 C red wine vinegar
• 1/4 C olive oil
• 1 t oregano leaves
• 1/2 t basil leaves
• 1/2 t garlic salt
• 1/4 t pepper

Mix well and marinate 6 pounds of chicken for 2-3 days. Grill.

• 8 C wheat flour
• 4 t salt
• 1 C olive oil
• cold water

Mix first three ingredients, then add water till desired consistency (no loose flour). Form balls. Flatten with a rolling pin (use olive oil to keep from sticking). Fry on griddle/skillet till starting to brown.

My family loves these.  (Hadara, thanks for teaching me how to make them!)

Place the following ingredients inside blender:

• 2/3 C safflower oil
• 2 Tbs lemon juice
• 1 t dry mustard
• 1 t salt
• 2 eggs

Blend a few seconds,  then gradually pour in

• 1 1/3 C safflower oil, through opening in blender lid (smooth, steady stream) and continue mixing until thick and smooth.

I doubled this recipe already.  (It was slightly adapted from the Bosch Universal Mixer Instruction Booklet)