Bev's Recipe Collection

• 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:

• 3 (15 oz) cans diced tomatoes

Sprinkle in and stir a little at a time:

• 1/4 C flour or tapioca starch

Then add:

• 1 (10 oz) can Ro-tel diced tomatoes with green chilies, undrained
• 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 40 minutes or more.

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 large gold potatoes
• olive oil
• 1/2 t salt
• 1/4 t red pepper
• 3/4 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 at 425 degrees for 60 minutes or till crisp and fork-tender, turning once.

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

• 9 C mashed sweet potatoes
• 1 C sucanat (with honey)
• 4 eggs, optional
• 2 sticks butter
• 4 t vanilla
• 2 t cinnamon

Whip and bake in two 9 x 9″ pans at 350 degrees for 25 minutes (or freeze one, as each feeds a large family).

• 1 stick butter
• 1/2 C sucanat (with molasses)
• 1/2 C flour
• 3/4 C chopped walnuts
• 3/4 C shredded coconut

While potatoes are baking, mix the above ingredients in a small pan over medium low heat.  Spread over potatoes; bake 5 more minutes.  I use one pan for my large family, and save the other for another day.

(This recipe has been extremely adapted, but was originally shared with us by Mom Williams–Thanks!)

1 pint (2 cups) heavy whipping cream
1/4 cup honey granules (sugar)
1 tsp vanilla extract

Several minutes before making the whipped cream, place the mixer bowl and whisks in the freezer until frosted (this will help the cream to thicken). Combine all ingredients in chilled mixer bowl and whip on high speed until fluffy; Refrigerate.

(adapted from Bread Beckers Recipe Collection)

• 2 C graham cracker crumbs
• 6 T butter, melted
• 1/4 C sucanat (with honey)
• 2/3 C sucanat (with honey)
• 4 pkgs (8 oz. each) cream cheese, softened
• 12 oz. frozen mixed berries, thawed and drained
• 8 oz. whipped cream (see the “whipped cream” recipe on this site)

Mix graham cracker crumbs, butter and 1/4 C sucanat; press firmly onto bottom of 13 x 9 pan.  Beat cream cheese and 2/3 C sucanat in large bowl with electric mixer on medium speed until well blended.  Stir in mixed berries.  Gently stir in whipped cream.  Spoon over crust; cover.  Refrigerate 4 hours or until firm.

(from inside the Philadelphia cream cheese package)

• 2 pounds ground beef
• small sweet onion, chopped
• 2 large cloves garlic, crushed
• 2 (15 oz) cans diced tomatoes
• 2 (15 oz) cans tomato sauce
• 2 C ricotta cheese
• 2 t Italian seasoning
• 1/2 t oregano leaves
• 1/2 t basil leaves
• 3 C rotini or penne, cooked

Brown ground beef with onion and garlic.  Drain and rinse.  Place in slow cooker; add tomatoes, sauce, ricotta cheese, and seasonings.  Cook on high 2 1/2 hours.  Serve over pasta, topping with freshly grated cheese of your choice.

(Thanks for finding this one too, Julie!)

• 2 sticks butter, room temperature
• 1 C honey sucanat
• 2 eggs
• 1/4 C milk
• 1/2 t salt
• 1 T baking powder
• 1/2 t nutmeg
• 4 1/2 C flour
• 1 1/2 C raisins

Mix together in order given.  Roll to about 1/4 inch thick and cook on skillet at medium heat about 2 1/2 minutes on each side.  ( No need to use butter or oil in skillet.)

Thanks to mom (Marilyn Williams) for handing down this one.

• 4 1/2 lb. center cut chuck roast, all visible fat removed, koshered
• 3 qts. water
• 1 large onion, peeled and quartered
• 2 small bay leaves
• 4 1/2 C diced potatoes
• 1 1/2 C sliced celery
• 3 C thickly sliced carrots
• 1/2 C uncooked pearled barley
• 3 T dried thyme leaves
• 1 1/2 t salt
• 1/2 t pepper

In a ceramic pot or dutch oven, combine roast, water, onion, and bay leaves.  Bring to a boil.  Reduce heat to simmer and cook until meat is tender, about 3 hours. Remove meat from pot and set aside.  Strain broth. Allow broth and meat to cool. Cut meat into pieces, place it in the broth and refrigerate in the pot overnight.

Next day: Remove the layer of fat. Add the remaining ingredients to the pot and bring to a boil.  Reduce heat and simmer until vegetables are tender, about 20-25 minutes.  Serve hot.

(adapted from www.torahbytes.org)