From The RunawaySpoon.com 8 pounds plum tomatoes, quartered 3 green peppers, chopped, seeds and ribs removed 3 carrots, diced 3 ribs celery, diced 1 small onion, diced 4 garlic cloves, minced 1 bunch italian parsley leaves, torn 1 inch piece fresh ginger, peeled and chopped 3 small or 1 large banana peppers, seeds removed, chopped

From Martha Stewart: Meatless 4 Servings 1 tbsp Dijon mustard 1 tsp apple cider vinegar 1 tbsp extra-virgin olive oil Coarse salt and freshly ground pepper 3 cups mix finely shredded kale and cabbage 1 carrot, peeled and julienned 1/4 cup fresh flat-leaf parsley leaves 2 tbsp diced red onion 2 tbsp hulled sunflower seeds

1 pound fresh green beans, trimmed and cut into 2″ pieces 2 tablespoons water 1 small yellow summer squash, cut into 1/2 ” pieces 1 cup halved cherry tomatoes 2 tablespoons butter 3/4 teaspoon lemon-pepper seasoning 1/4 teaspoon Italian seasoning In a large microwave-safe bowl, combine green beans and water.  Cover and microwave on high

1 CAM (8 ounces) unsweetened crushed pineapple 1 package (8 ounces) sugar-free cook-and-serve vanilla pudding mix. 1 package (3 ounces) sugar free strawberry gelatin 3 cups sliced fresh strawberries 1 (8 inch) graham cracker crust 1/2 cup reduced fat whipped topping Drain pineapple, reserve juice in a 2-cup measuring cup.  Set pineapple aside.  Add enough

Every Day Food  2007 Serves 8 Prep time: 20 minutes; Total time: 1 hour Ingredients 8 tablespoons olive oil 1 large eggplant (about 1 pound), peeled and cut into ½ inch pieces 1 medium onion, finely chopped 1 green bell pepper, finely chopped 1 zucchini (about 8 oz), quartered lengthwise and sliced ¼ inch thick

Serves 6-8 Ingredients 7 tablespoons extra virgin olive oil 1 medium-sized eggplant, peeled and diced salt and pepper 1 onion, diced 1 small green bell pepper, diced 1 small red bell pepper, diced 2 small yellow summer squash, diced 2 small zucchini, diced 2 ripe tomatoes, seeded and diced 4 cloves of garlic, minced 1

Better Homes & Gardens Start to finish: 40 minutes.  Makes 6 Servings. 2 stalks celery, finely chopped 1 large onion, finely chopped (1 cup) 2 cloves garlic, minced 1 tablespoon olive oil 5 cups vegetable broth 1 cup water ½ cup uncooked brown rice 6 cups torn spinach 1 15-ounce can Great Northern beans, rinsed

1 cup sugar                                                      3 tbsp strawberry gelatin 3 tbsp corn starch                                            1 quart strawberries (washed & sliced) 1 cup water                                                     1 crust baked or graham cracker   Combine sugar, cornstarch & water. Cook until thick & clear. Add strawberry gelatin. Cool. Put strawberries into crust and cover with gelatin mix.  

½ cup shortening                                             1 tsp soda & salt 1-1/2 cup brown sugar                                    2 cup flour 1 egg                                                               2 cups cut up rhubarb 1 tsp vanilla                                                     1 cup sour milk   Mix in order. Pour into greased 9×13 pan. Mix ½ cup brown sugar, 1 tsp cinnamon and sprinkle over top of cake batter. Bake at

Prepare the yellow cake mix following the box directions. *Mix together 2 cups rhubarb and 1 cup sugar. Spread on the of the cake batter. Pour 2 cups of heavy whipping cream over the top. Bake for 1 hour at 350 degrees.

1 medium onion, sliced thin 1 large rib celery, sliced thin 1 large carrot, sliced thin 1 large potato, sliced thin 1 red pepper, sliced (optional) 4 tablespoons butter 3 cups chicken broth Salt & pepper 1 teaspoon parsley 4 medium zucchini, cut into quarters length wise and sliced thin.   Sauté onions, celery, carrots,

1 lb asparagus spears, cooked tender ½ cup whipped cream cheese ¼ cup plain yogurt or sour cream 2 tablespoons chopped chives ½ tsp salt ¼ tsp coarse pepper   Mix together cream cheese, yogurt or sour cream, chives, salt and pepper. Serve cream cheese mixture warm as a sauce or cold as a garnish.

This is a great recipe to add whatever is ripe in the garden – peppers, etc. 1 medium zucchini, cut into ¼ inch slices 1 medium yellow summer squash, cut into ¼ inch slices ¼ cup sliced onions 1 tablespoon butter 1 medium tomato, cut into wedges ¼ teaspoon salt ¼ teaspoon garlic salt ¼

Grandma Margie’s Rhubarb Crunch 2 cups flour 1  1/2 cups oatmeal 1 cup brown sugar 1 cup shortening (melted) Mix all together.  Press half of mixture into a 9×13 pan and cover with 6 cups finely chopped rhubarb. Then combine in a sauce pan: 1  1/2 cups sugar 1  1/2 cups water 3  Tbsp cornstarch

We’ve been working hard on Holiday decor but had to take a break for Talana’s yummy cake.  Here’s the recipes for you to try! Luscious Four -Layer Pumpkin Cake 1 Yellow cake mix 1 can pumpkin, divided 1/2 cup milk 1/3 cup oil 4 eggs 1 – 1/2 tsp. pumpkin pie spice, divided 1 8oz