Bev's Recipe Collection

• 1 stick butter, room temperature
• 1/4 C honey
• cinnamon, to taste

Mix butter, honey, and cinnamon to make a delightfully sweet topping for baked sweet potatoes.  Serve the topping at room temperature or chilled.

Julie found this one too!

• 12 oz. bag broccoli florets
• 1/4 medium red onion, finely chopped
• 1/4 C sunflower seed kernels
• 1/4 C golden raisins
• 1/4 C mayonnaise
• 1/4 C honey sucanat
• 2 T red wine vinegar

Combine first 4 ingredients in large bowl.  In small bowl, stir together dressing ingredients until smooth.  Pour dressing over the salad and toss to coat.  Chill for 30 minutes to 24 hours.

(Recipe slightly adapted from Eat Smart Broccoli Florets package)

• 7 C broccoli florets
• 1 C raisins
• red onion, finely chopped (to taste)
• 1 C mayonnaise
• 2 1/2 T honey sucanat
• 2 T apple cider vinegar

Combine broccoli, raisins and onion.  Mix remaining ingredients to make dressing and combine with broccoli.  Marinate in refrigerator several hours or overnight.

• 2  C strawberries, cut in half only
• 1 C raspberries
• 2 C blueberries
• 1 C tapioca pudding
• 1/2 C maple syrup
• 2 C oatmeal
• 1 C flour
• 6 T coconut oil
• 4 t maple syrup

If using frozen berries, let the ice crystals dissipate.  Lightly oil two 13 x 9″ glass baking pans.  Mix first 4 ingredients, then add the maple syrup.  Spread in bottom of pans.  Mix remaining ingredients and sprinkle over berry mix.  Bake at 350 degrees for 30 minutes or until golden brown.

Top it with ice cream for dessert.

• 1/2 C butter, room temp
• 1/2 C Parmesan cheese
• 2 T olive oil
• 2 t garlic powder

Blend together and spread on bread slices.  Broil till lightly brown.

• 20 oz. crushed pineapple, drained
• 1 pound organic carrots, shredded
• 1 C raisins
• 1/2 C mayonnaise

Combine, chill and serve.

• 2 T coconut oil
• 1 sweet onion, chopped
• 3 pounds beef stew meat or ground beef

Saute onion in oil over medium-high heat in large pot. Add stew meat and cook till brown.  Add the following:

• 1 (10 oz) can Ro-tel diced tomatoes with green chilies, undrained
• 3 (15 oz) cans diced tomatoes
• 2 (15 oz) cans pinto beans, drained and rinsed
• 4 medium carrots, cut into 1/4 inch slices
• 1/4 C flour
• 1/4 C ketchup
• 2 cloves garlic, crushed
• 2 t chili powder
• 1 t ground cumin
• 1 t salt

Mix and bring to a boil over medium-high heat; reduce heat to low and cook, covered, for 30-40 minutes.

Serve with organic tortilla chips and shredded cheese.

(slightly adapted from Favorite All Time Recipes)

• 3 C fresh carrot pulp
• 1 C diced celery
• 1/2 C diced red pepper
• 1/2 C diced tomatoes
• 1/4 C diced onion
• 1/2 t sea salt
• 1 1/2 T flax oil
• 1 T fresh dill, chopped
• 1 1/2 t lemon  juice
• 1 C mayonnaise

Mix all ingredients except mayonnaise.  Add that last.  Chill.

We serve this as a side dish, but may be served on bread, leaf  lettuce, or crackers.

(adapted from Ruth Gonzalez-thanks Ruth)

• 7 potatoes, diced and boiled for 15 minutes, or until tender
• 1/2 C mayo
• 1/4 C onion, chopped OR 3 green onions
• 1/4 C relish
• 1 T dried parsley
• 2 T sucanat with honey
• 2 T vinegar
• 3 T mustard (not Dijon)
• 1/2 t salt
• 1/4 t celery seed
• 1/8 t pepper

Mix other ingredients; add potatoes and mix.  Chill.

(I don’t bother to peel the potatoes!)

• 8 medium baking potatoes
• olive oil
• 1/4 t salt
• 1/8 t red pepper
• 1/2 C Parmesan cheese, optional

Cut potatoes lengthwise into thin wedges and place in a bowl. Drizzle olive oil over the top and mix until wedges are lightly oiled. Sprinkle salt and red pepper over wedges; mix. Sprinkle cheese over the wedges; mix. Place in a single layer on a large baking sheet covered with parchment paper.  Bake in a convection oven at 425 degrees for 35 minutes or till crisp and fork-tender, turning once.

(slightly adapted from Better Homes and Gardens, March 1997)