White Beans, Spinach & Tomatoes over Parmesan Toast

4 thick slices country-style whole-wheat bread
1/4 cup freshly grated Parmesan cheese
2 tablespoons extra-virgin olive oil
4 cloves garlic, chopped
4 medium plum tomatoes, chopped
1 15-ounce can white beans, rinsed
1 10-ounce bag baby spinach
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1/2 cup vegetable broth
1/4 cup sliced fresh basil, or 2 tablespoons prepared pesto

Preheat oven to 450°F.
Top bread with Parmesan, place on a baking sheet and bake until the bread is crispy and the cheese is melted, 5 to 7 minutes.
Heat oil in a large nonstick skillet over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir in tomatoes and beans and cook, stirring often, until the tomatoes are beginning to soften and the beans are heated through, 2 to 4 minutes. Stir in spinach, pepper, salt and broth and cook, stirring constantly, until the spinach is just wilted, 2 to 3 minutes. Remove from the heat and stir in basil (or pesto). Spoon the bean-and-spinach mixture over the Parmesan toasts and serve hot.

Skillet Gnocchi with Chard & White Beans

1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
1 16-ounce package shelf-stable gnocchi, (see Tip)
1 medium yellow onion, thinly sliced
4 cloves garlic, minced
1/2 cup water
6 cups chopped chard leaves, (about 1 small bunch) or spinach
1 15-ounce can diced tomatoes with Italian seasonings
1 15-ounce can white beans, rinsed
1/4 teaspoon freshly ground pepper
1/2 cup shredded part-skim mozzarella cheese
1/4 cup finely shredded Parmesan cheese

1. Heat 1 tablespoon oil in a large nonstick skillet over medium
heat. Add gnocchi and cook, stirring often, until plumped and starting
to brown, 5 to 7 minutes. Transfer to a bowl.
2. Add the remaining 1 teaspoon oil and onion to the pan and cook,
stirring, over medium heat, for 2 minutes. Stir in garlic and water.
Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or
spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes.
Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the
gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook
until the cheese is melted and the sauce is bubbling, about 3 minutes.

Indian Peanut Stew

This is one of my favorite meatless dishes. Todd and I love it. Unfortunately the kids don't--it's an acquired taste.

2 cups uncooked brown rice
6 cups water
1 TBS olive oil
1 large white onion, chopped
4 cloves garlic, minced
3 TBS grated fresh ginger root
28 oz. can diced tomatoes with juice
1/8 tsp. cayenne pepper
1 cup chunky natural peanut butter (creamy works fine too)

1. Place rice and water in a large saucepan and bring to a boil. Cover, and reduce heat to low. Simmer until rice is tender and water is mostly absorbed.
2. Heat olive oil in a large saucepan over medium-low heat.Add onion, and cook until soft and golden, stirring frequently. Add garlic and ginger, and cook until fragrant, about 5 minutes. Stir in tomatoes, and season with cayenne pepper. Increase heat to medium, and bring to a gentle simmer. Stir in peanut butter and heat through. Then stir in the rice and heat through.

Salsa Red Beans and Rice

1 medium green pepper, chopped
1/4 chopped red onion
3 green onions, finely chopped
4 garlic cloves, minced
1 TBS olive oil
3 cups cooked brown rice
1 1/4 cups salsa
1 can (16 oz) kidney beans, rinsed and drained
1/2 teaspoon salt

1. In a large skillet, saute the green pepper, onions and garlic in oil until tender.
2. Stir in the rice, salsa, beans and salt. Bring to a boil. Reduce heat; simmer, uncovered for 2-3 minutes until heated through.

Hearty Lentil Soup

2 TBS olive oil
2 c. diced onion
3 cloves garlic
salt & pepper
3 TBS tomato paste
1/3 c. diced celery
1/3 c. diced carrot
2 bay leaves
1/2 c. chopped parsley (or 3TBS dried)
1 1/2 c. lentils (sorted and rinsed)
1 TBS Dijon mustard*
1 TBS red wine vinegar *
* no substitutions. These two ingredients make the dish! In fact, I add more than the recipe calls for.

1. Heat oil in soup pot over med-high heat. Add onion and saute 5-7 min.
2. Meanwhile, mince or pound garlic with 1 tsp. salt.
3. Work tomato paste into the onion. Add garlic mixture, celery, carrot, bay leaves, and parsley. Cook for 3 minutes.
4. Add lentils, 2 quarts water, and 1/2 tsp. salt. Bring to a boil. Lower heat and simmer partially covered for 25-35 minutes.
5. Add mustard and vinegar. Add more salt and pepper if needed. Remove bay leaves.
The longer the soup sits the better.

Pomegranate Avocado Dip

Seeds of 1 ripe pomegranate
1 avocado, diced
1 tomato, chopped
1 tbsp. finely chopped onion
¼ tsp. ground coriander
½ tsp. salt
1 tbsp. lemon juice
½ tsp. Accent
1/8 tsp. cayenne pepper

Mix them all together and serve with Fritos scoops. If you don’t have those, then tortilla chips are fine. A common mistake people make is to chop the ingredients up too big or to cream up the avocados like a dip. It shouldn’t be like that, but more chunky and don’t over stir! It’s really good and you should probably double it!

from Missy Hancock

Aunt Mamie's Banana Bread

5 bananas, mashed
4 eggs
1 tsp vanilla
1 cup sugar
1 cup butter or margarine
1 tsp salt
2 tsp baking soda
4 cups flour
1 cup chopped nuts

Blend together and bake at 250 for 1 1/2 hours.

from Helen Macfarlane who got it from Kevin

Grandma Mary's Peppermint Bark

1 pkg white choc chips
24 starlight peppermints

Melt chocolate chips and stir until smooth (microwave or double boiler).

Put mints in a bag and break them up with a hammer. Put them in a strainer to remove big chunks. Stir peppermint dust into white chocolate and pour out onto foil. Sprinkle remaining candy on top.

from Helen Macfarlane who got it from her mother

Microwave Caramel Popcorn

10 marshmallows
1/4 cup brown sugar
1/4 cup butter
1/2 tsp vanilla
1 pkg microwave popcorn

Cook popcorn in microwave and leave in bag. Put other ingredients in a microwave dish and cook 1 minute. Stir and cook in 30 second increments until melted. Put popcorn in a bowl (I shake the bag so the seeds go to the bottom and then try not to let any get in the bowl). Pour caramel mixture over the top and stir.

from Helen Macfarlane

Helen's Artichoke Dip

1 1/2 cups artichoke hearts, chopped (about one can, use NON marinated)
1 4oz can diced green chilis
1 cup Parmesan cheese
1 cup mayonaise

Blend well and bake until heated through (bubbling in center). Serve with crackers. I like Triscuit triangles best.

from Helen Macfarlane

Blue Cheese Ball

1/2 lb blue cheese, or cheddar cheese or half and half.
1/4 lb butter
1/2 lb cream cheese
2 Tbsp Sherry (or cooking sherry or none)
1/2 tsp dry mustard

Blend in food processor. Chill for several hours. Roll in fresh parsley, chives and chopped pecans.

from Helen Macfarlane

Party Cheese Ball

8 oz softened cream cheese
8 oz shredded sharp cheddar cheese
1 Tbsp finely chopped onion
1 Tbsp chopped red bell pepper
2 tsp Worcestershire sauce
1 tsp lemon juice
Dash ground red pepper (cayenne)
1 cup chopped pecans (toasted if desired)

Beat cream cheese and Cheddar in small bowl with mixer until well blended. Add all remaining ingredients except nuts. Mix well. Refrigerate several hours. Shape into ball; roll in nuts. Serve with crackers.

from Helen Macfarlane

Peanut Butter Banana Muffins

1 C wheat flour
1 C white flour
1 tsp baking powder
¾ tsp baking soda
¼ tsp salt
1 stick butter
1 C packed light brown sugar
½ C peanut butter
1 tsp vanilla
2 eggs
3 bananas, peeled and mashed
1 C chocolate chips
¼ C buttermilk

Cream butter and sugar. Add eggs, one at a time. Add vanilla, buttermilk, peanut butter, and bananas.

Mix together dry ingredients and add to wet.

Mix well and add chocolate chips.

Bake at 350 degrees for 20-25 minutes.

from Sarah E. Bybee

Becky’s French Bread

1 ½ cups warm water
1 Tbs yeast
1 Tbs sugar
1 Tbs oil
1 1/2 tsp salt
4 cups flour

Dissolve yeast in warm water, sugar, oil, and one cup of flour. GRADUALLY add rest of ingredients, and knead for 5-6 minutes. Stir until well mixed. Let rise until double; punch down. Shape into 2 long loaves, or one large loaf. Sprinkle pan (cookie sheet) with cornmeal. Place loaves on pan. Brush with egg whites. Sprinkle with sesame or poppy seeds and slice across about ¼ inch deep three times (or snip with kitchen shears). Let rise until double. Bake at 350 degrees for -25-30 minutes or until lightly brown

**This bread makes great pizza dough and cheese sticks.

For cheese sticks: Pull off a racquetball or tennis ball size piece of dough and dip it in milk. Then roll in cheese (parmesean, sharp cheddar, Monterey Jack, Asiago, ect.). Any kind and any combination work great! Then twist and pull dough into a stick or bar and place on a greased pan dusted with cornmeal.

I use my baking stone sprinkled with cornmeal. Sprinkle cheese sticks with a little salt and cover with a light towel to rise until double. Bake at 375 for 12-20 minutes or until light golden brown.

You may also roll dough in powdered ranch dressing mix for a yummy variation.

***Makes two large pizzas. Bake 375-400 degrees for 20 minutes.

from Sarah E. Bybee

Becky’s Perfect Bread

2 1/2c. warm water or milk
2 Tbs yeast (SAF instant yeast)
1/2 c. sugar (honey, brown sugar)
1/4 c. oil (butter,margarine: soft)
2 ½ tsp salt
6½ - 7 ½ c. flour
1 Tbs gluten flour (optional) – gives better lift to bread

Combine warm liquid (water or milk), sugar, and oil. (not too hot, not cold). GRADUALLY add 2 ½ cups flour and the yeast mixing until smooth. Let it proof (sit in the bowl) for 5 – 20 minutes. This is called the “sponge method” and will rise in the bowl and literally look spongy. The longer the proofing time the better the texture of the bread.
Gradually add rest of ingredients until dough starts to pull away from the bowl. You may or may not use all of the flour – you may use more. Add a little at a time kneading until it is smooth and elastic – about 5-6 minutes. Cover and let rise until almost double.
Shape into 2 loaves, place in well greased loaf pans and let rise again until almost double. Bake 350 degrees 25-30 minutes. Remove to cooling racks from pans after 10 minutes. Allow to cool at least 15 minutes before slicing. Makes 2 loaves.

Variations: Roll cinnamon and sugar into loaf and split top with a knife (bake 25-32 minutes). Knead cheese into loaf. Knead in raisins, craisins, nuts, granola, herbs. Glaze top with egg and sprinkle with sesame or poppy seeds. Twist strands for a new look.

3 Loaves:
4 ¾ cups water
1/3 c oil
3/4 c sugar
3 ¾ tsp salt
3 Tbs yeast
10 - 11 c flour
3 Tbs. gluten (optional)

1 Loaf (Bread Machine):
1 ¼ c water
2 Tbs oil
4 Tbs sugar
1 ¼ tsp salt
3 ½ - 4 c flour
2 tsp gluten optional
1 Tbs yeast

from Sarah E. Bybee

Buttermilk Light Wheat Bread by Ron Bybee

1 3/4 cups buttermilk
1 1/2 tablespoons margarine
2 tablespoons white sugar [or brown]
1 teaspoon salt
3 cups bread flour
1 1/3 cups whole wheat flour
2 1/4 teaspoons active dry yeast
2 Tbsp gluten flour, optional

Bake for 33 minutes at 375 degrees for a 2 ½ lb loaf pan. Add seeds of all kinds [sesame, flax, corn meal, sunflower, millet, poppy, pumpkin]. Large puffy loaf!

from Sarah E. Bybee

Grandma’s Dilly Bread

2 ¼ tsp instant yeast
¼ C warm water
1 C creamed cottage cheese
2 Tbsp sugar
3 Tbsp fresh minced onion
1 Tbsp butter
2 or more Tbsp dill seed
1 tsp salt
¼ tsp baking soda
1 unbeaten egg
2 ¼ to 2 ½ C flour

Take 1 C cottage cheese, mash a bit, and heat to lukewarm. Soften yeast in ¼C water. In a separate bowl, combine sugar, onion, butter, dill, salt, baking soda, and egg. Mix yeast and cottage cheese, and add to the rest of the ingredients. Add flour, and mix to form a stiff dough. Turn into a well greased round 2 quart casserole dish. Let rise until the top of the dish.

Bake at 350 for 25-35 minutes, until golden brown. Brush with melted butter and sprinkle with salt or garlic salt.

from Sarah E. Bybee

Cornbread

1 C flour
1 C cornmeal
2-4 Tbsp sugar
1 Tbsp baking powder
½ tsp salt
2 eggs
1 C milk
¼ C oil

In a mixing bowl, stir together flour, cornmeal, sugar, baking powder and salt.

In another bowl, beat eggs, milk, and oil. Add flour to mixture until just moistened; don’t overbeat.

Pour into a greased 9 by 9 pan. Bake at 425 for 20-25 minutes or until golden brown. Makes 9 servings.

from Sarah E. Bybee

Rhubarb Bread

1 ½ C brown sugar
1/3 C oil
1 egg
1 tsp vanilla
1 C buttermilk


Cream all these together

Then add:

1 tsp salt
1 tsp soda
2 ½ C flour
½ C nuts if desired
1 ½ C chopped rhubarb

Makes one large loaf pan and one small loaf pan. Bake at 350 for 40-55 minutes, depending on size on pan. Grease the bottoms of pans only. Do the same thing for muffins, baking for 20-25 minutes. Let cook for 5 minutes and then run a knife around the edge and remove from pan.

from Sarah. E. Bybee

Sour Cream Chive Bread

2/3 C warm milk
¼ C water
¼ C sour cream
2 Tbsp butter
1 ½ tsp sugar
1 ½ tsp salt
3 C flour
1/8 tsp baking soda
¼ C minced fresh chives
2 ¼ tsp instant yeast

Mix milk, water, butter, and sugar together. Stir to let butter melt and then add ¼ C flour. Add yeast; cover and let bubble for 10 minutes. Stir slightly and then add the remaining ingredients, flour last. Bake at 350 for 30 minutes. Makes 1 loaf.

from Sarah E. Bybee