White Bean Stew

1 lb white beans (I used lima beans) Soak overnight in crock pot. In the morning, pour off the water and replace with 4 cups new water. Turn to high and cook 4 hours or until tender. Add 1/2 teaspoon of each dried thyme and rosemary.
1 onion, sliced (not diced)
2 large carrots, peeled and cut into large chunks
Saute onion and carrots in 3 Tablespoons olive oil until they begin to brown. Salt and pepper and add 1 cup water and simmer, covered, until the carrots are nearly tender.
6 cloves garlic
Brush garlic with olive oil and bake at 250 deg 30 minutes or until tender.
Add sauteed vegetables to crock pot. Squish out the centers of the garlic cloves and add to crock pot.
4 sprigs of parsley. Cut up and add to stew at the end. Heat on high 30 minutes to blend flavors.

Karen Baughman

Green Pesto

1 bunch Italian parsley (or spinach, basil or combination)
1 cup raw almonds
Juice from 2 large lemons
4 cloves garlic, sliced
1 teaspoon salt
1 cup olive oil
(can be thinned with 1/2 cucumber, diced)
Process parsley, almonds, lemon juice and garlic in food processor. Scrape the sides of the bowl and process again until well blended. Add olive oil and salt and process until smooth. If you want a lighter pesto, add cucumber to thin.

Can be used as a dip for chips or raw vegetables, or as a spread on wraps. Very good for you and very satisfying!

Karen Baughman

Meal In A Dish

1 lb hamburger
1 clove garlic or 1 Tablespoon minced
1 teaspoon salt
1 onion, chopped
1 can tomato paste
2 cans tomato sauce
1 beaten egg
1/4 teaspoon oregano
1/2 lb mozzarella cheese
2 cups cottage cheese
1 package frozen spinach
1/4 teaspoon sweet basil
Lasagna noodles

Saute 1 lb hamburger with garlic, salt and onion; drain. Add 1 can tomato paste, 2 cans tomato sauce, oregano & basil. Mix: cottage cheese, egg, and spinach (cooked & drained). Cook noodles. Layer in buttered casserole lasagna, cheese mixture, mozzarella cheese and sauce. Bake at 350 deg for 30 minutes. Top with Parmesan cheese. Heat until cheese is melted.

From Grandma Perry

Cherry Delight

2 cans cherry pie filling
1 box yellow cake mix
2 sticks margarine
Coconut or chopped nuts

Place cherries in bottom of pan. Sprinkle dry cake mix over cherries. Cut butter in thin slices. Cover the top of dry cake mix with butter. Spread coconut or nuts over cake and bake in oven for 1 hour at 350 degrees. Serve with Cool Whip or ice cream.
*You can use any kind of pie filling.

From my Grandma Perry

Chicken Enchiladas

2 packages flour tortillas
4 cups sour cream (2 pints)
6 cups cooked chicken
1 1/2 cups mozzarella cheese, shredded
1 cup green chives, finely chopped
4 cans cream of chicken soup
1 Tablespoons chili powder
1 1/2 cups cheddar cheese, shredded
6 cups cooked chicken (boneless, skinless chicken breast works best)
1 can olives, chopped

Combine soup, sour cream, chili powder, cheese and chives. In separate bowl, combine chicken and olives. Add 3 to 4 cups sauce to to chicken. Wrap chicken mixture in tortillas and place in well greased pan. Spread remaining sauce over rolled tortillas. Sprinkle with leftover cheese. Bake covered at 375 deg until cheese is melted (about 20 minutes); avoid over cooking.

From my mom via Jodee Harding (Best chicken enchilada recipe ever!)

Fried Rice

5 cups cooked rice
Oil
Dash of salt
2 Tablespoons Soy sauce
Oyster sauce (optional)
2 eggs
Dash of sugar
2-3 scallions

Steam rice hours in advance and chill well (best if chilled overnight). Stir-fry rice in oil in hot wok. Add more oil if necessary. Sprinkle with salt and add soy to color rice. Pour beaten eggs in wok center and stir-fry quickly, then stir into the rice. Add a touch of sugar and oyster sauce, if desired. If you would like to, add chopped barbecue pork/shrimp, etc. At the very end, stir in chopped scallions, if desired.

From my Grandma Perry.

Peachy Keene Muffins

1 1/2 cups flour
1/2 cup brown sugar
1/2 cup white granulated sugar
3/4 teaspoon salt
1/2 teaspoon baking soda
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
1 teaspoon vanilla
2 eggs
1/2 cup vegetable oil
1 (15 oz) can sliced peaches drained and chopped well

Mix all dry ingredients until thoroughly combined. Add remaining wet ingredients and stir until blended (may appear thick). Fold in chopped peaches. Spray 12 paper baking liners very lightly with cooking spray (this helps liners release easily from any baked muffin) and fill 3/4 full. Mix 1/4 Tablespoon cinnamon and 3/4 Tablespoon white granulated sugar and sprinkle muffin tops lightly. Bake at 350 degrees for 25-27 minutes or until a toothpick inserted into the muffin comes out clean. Let cool 10 minutes before removing muffins from pan. Best enjoyed warm! (Tastes like peach cobbler in a muffin -- mmmmmmm!)

My mom got this from the Daily Herald. It's from the Savvy Shopper.