Bean Dip
1 can (14 oz) black beans, washed & drained
1 can (14 oz) chick peas, washed & drained
1 can (14 oz) pink beans (or pinto or kidney beans) washed & drained
2 cans (11 oz) shoe peg corn, drained (or mixed yellow & white)
8 oz feta cheese, crumbled
1 bunch of green onions, chopped
6 cloves of garlic, chopped or pressed (do not use jarred garlic)
1 tsp black pepper
1/3 cup vegetable oil
1/3 cup cider vinegar
1/3 cup sugar
In a large bowl combine beans, feta cheese and onions and set aside
In a sauce pan combine oil, vinegar & sugar and bring to a boil, stir until sugar is dissolved
Pour oil mixture over bean mixture, stir gently to evenly distribute
Add garlic & pepper and stir again
Let marinate overnight
I serve it with tortilla chips (scoops work best) as a dip, with pita bread as a sandwich filler, or just as a side - like a relish.
Salad
1 head of romaine lettuce, washed and chopped
1 apple, peeled & cored
1 pear, peeled & cored
1/2 cup shredded swiss cheese
1/2 cup dried cranberries
1/2 cup cashews
I use a sweet & sour poppyseed dressing that I buy at the grocery store (Old Cape Cod brand) that's really good on it. I've also used a raspberry vinagrette.
Spicy Mexican Style Zucchini Casserole
2 tbsp olive oil
3 lbs of zucchini, cubed
1 cup chopped onion
1 tsp garlic salt
1 tsp paprika
1 tsp dried oregano
1 tsp cayenne pepper
1 cup cooked long grain rice
1 cup cooked pinto beans
2 1/2 cups salsa
1 1/2 cups shredded cheddar cheese
Preheat the oven to 350 degrees. Heat the oil in a skillet and add zucchini & onions. Cook over medium high heat for about ten minutes. Season with garlic salt, paprika, oregano, and cayenne pepper and continue cooking until fragrant. Mix in the rice, beans, and salsa and cook just until heated through. Mix in 1 cup of cheese until well blended. Transfer to a 9 x 13 baking dish and top with remaining cheddar cheese. Cover and bake for 20 minutes.
Peaches & Cream French Toast
10-12 slices of coarse white bread, crusts removed
3 eggs
2 cups half & half
1/2 cup granulated sugar
1 tsp vanilla
dash of ground nutmeg
dash of cinnamon
Filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 egg
1 tsp vanilla
2-3 fresh peaches, skinned & sliced (one 16 oz can of drained peach slices can be substituted)
Arrange half of the bread at the bottom of a buttered 11 x7 inch glass baking dish.
Mix the eggs, half & half, sugar and vanilla together.
In a separate bowl beat together the filling ingredients, except the peach slices and set the filling aside. The filling will be creamy.
Pour half of the egg/half & half mixture over the bread.
Pour all of the filling over that.
Arrange the peach slices over the filling.
Top with remaining bread.
Pour remaining egg mixture over bread.
Sprinkle nutmeg & cinnamon over top.
Cover with aluminum foil and refrigerate overnight.
Take casserolle out of the refrigertor and let come up to room temperature.
Bake at 350 degrees for 30 minutes with cover on. Uncover and bake for a remaining 30-40 minutes or until puffy & golden.
Serve with warm maple syrup.
