Bev's Recipe Collection

• 1 1/2 C peanut butter
• 1 1/2 C butter, room temperature
• 1 1/2 C sucanat (or brown sugar)
• 3/4 C molasses (or honey)
• 1 1/2 t vanilla
• 3 eggs
• 4 1/2 C flour
• 1 T baking soda
• 1 1/2 t salt

Cream the peanut butter and butter.  Add the sucanat, molasses, and vanilla and mix till fluffy.  Add the eggs and mix.  Add the flour, soda, and salt and mix.  Shape into balls and flatten with a flour coated fork.  Bake at 350 degrees for 10-12 minutes.

(Another rare original recipe from me.  Be prepared, this makes a LOT!)

• 1 C butter (room temperature)
• 2 C flour
• 1 C almonds, chopped
• 1 t. vanilla
• 3 T sucanat with honey (or sugar)

Mix and roll into small balls.  Bake at 325 degrees 20 minutes (or until golden brown).

(from a Hebrew website)

• 1 head cabbage, grated
• 1 pint sour cream
• 3/4 C sugar (I use sucanat with honey)
• 3 T vinegar
• 1 1/2 t salt

Combine, chill, serve.

(My mom gave me this family recipe years ago.)

• 3 C oats
• 1 1/2 C flour
• 1 C sucanat with molasses (or brown sugar)
• 1 t baking soda
• 1 t cinnamon
• 1/2 t salt
• 2 sticks butter
• 2 eggs
• 1 t vanilla
• 1 C golden raisins

Mix dry ingredients, then add wet, folding in raisins last.  Bake at 350 degrees for 13 minutes.

• 2 pounds ground beef
• 1 T minced garlic
• 50 oz. spaghetti sauce
• 32 oz. chicken broth
• 36 oz. frozen mixed vegetables
• 6 C dry noodles
• shredded cheese

Brown ground beef, adding garlic halfway through. Drain and rinse. Place in a slow cooker with the spaghetti sauce, chicken broth, and frozen vegetables. Cook all day on low or all afternoon on high. Cook pasta. Serve beef mix over the pasta and sprinkle with shredded cheese.

• 2 C cornmeal
• 2 C flour
• 1 t salt
• 2 T and 2 t baking powder
• 2 eggs
• 2 C buttermilk
• 1 stick butter

Mix dry ingredients in bowl.  Add eggs, milk and butter.  Beat until smooth, about 1 minute.  Do not overbeat.  Bake in a greased 9″ x 13″ pan for 20 minutes at 425 degrees.

(I found this recipe on the back of Bob’s Red Mill 100% Stone Ground Cornmeal, and doubled it.)

• 3 apples, chopped
• 2 ribs celery, chopped fine
• 1/4 C raisins
• 1/4 C chopped walnuts
• 1/3 C mayonnaise

Mix all ingredients, except apples.  Chop apples and quickly dip in lemon juice, before combining with other ingredients.  Chill and serve.

(adapted from www.torahbytes.org)

• 3 apples, chopped
• 4 1/2 carrots, grated
• 3/4 C raisins
• 3/4 C walnuts, chopped
• 3/4 C vanilla yogurt
• 1 1/2  T honey

Mix yogurt and honey together.  Stir into dry ingredients.  Chill.  Serves 9

• 1 pound ground beef
• small sweet onion, chopped
• 3 cloves garlic, crushed
• 2 15 oz. cans black beans (undrained)
• 3 C organic corn (frozen or canned and drained)
• 15 oz. tomato sauce
• 1T chili powder
• 1 1/2 t salt
• 1/4 t cayenne pepper
• Golden Cornbread ingredients (on this site)
• 8 oz. shredded cheese
• fresh diced tomatoes, optional

In a large skillet, brown beef with onion and garlic.  Drain and rinse.  Meanwhile, prepare Golden Cornbread recipe, placing the mix into two 13 x 9″ pans rather than one.  Bake cornbread at 375 degrees for 7 minutes. While that is baking, add black beans, corn, tomato sauce, chili powder, salt, and cayenne pepper to the meat.  Spread this filling on top of crusts that have been removed from oven.  Top with shredded cheese and bake for 20 more minutes.  Serve with diced tomatoes, sour cream, and salsa.  (Sides of salad and refried beans)

(adapted from a homeschool magazine)

• 3 pounds ground beef
• sweet onion, chopped
• 3 (15 oz.) cans chili beans
• 3 (15 oz.) cans Hunt’s Tomato Sauce
• 1 T chili powder
• 1 1/2 t salt

Brown the ground beef with the onion in a pot.  Drain and rinse.  Place back in pot and add remaining ingredients.  Bring to a simmer for awhile and serve.

My family likes this on top of rice or corn bread, with shredded cheese on top.

Note:  This is one of my rare “original” recipes.