1c dried navy or pea beans ( Read more... )

3/8c sugar ( Read more... )

1 28oz can progresso crushed & peeled tomatoes
1 8oz hunts tomato sauce
3T oil
1 med. onion, chopped
2 cloves garlic, minced
1t basil
S&P
sugar

heat oil over med. flame. Saute onion & garlic til soft (don't let garlic get brown). Add diced tomatoes, tomato sauce & spices, simmer 20 mins.

Put a little less than 1/2 of the tomato in blender, leave the skins on.
then add:
diced up (remaining) tomatoes
green onions chopped fine / or white onions
jalepena salsa
celery seed (not too much)
vinegar (very small amt.)
about equal amts of cumin, cilantro and tumeric
salt
tomatillos diced up

Lge round plate w/tomato
slice. avocado sl., artichoke hearts
(red onion slices) w/lge stuffed olives,
pour over italian dressing & hvy. grnd. pepper
crushed basil & capers
marin. mushrooms

2T lemon juice
2T vinegar
1t salt
1/2t pepper
1t dijon mustard
1 clove garlic
1/2c salad oil
1/2c olive oil

Combine first 6 ingredients in food processor and with machine running, add oil. Use with basic mix of salad greens and vegetables.

(*ED NOTE: There's a note that says "Too tart, cut down mustard and lemon juice")

1 lg can tomatoes ( Read more... )

Package spring mix lettuce
package butter lettuce
bag of Craisins (Cranberry raisins)
bag of glazed walnuts
raspberry vinaigrette dressing

2lg ripe tomatoes
2T extra virgin olive oil
1 clove garlic, minced (try elephant)
S&P
green onions
fresh basil
french bread

Cut tomatoes in 1/2 and with spoon remove all pulp and seeds. Put in bowl. Drain slightly. Mash pulp, mix in oil, basil, garlic, s&p. Toast bread both sides. Put on mix - put under broiler few seconds.

1 medium loaf of french bread (any kind ( Read more... )