• 5 medium onions, thinly sliced
• 1/4 c vegetable oil
• 1 lb cubed pork
• 5 ripe tomatoes, sliced
• 1 c fresh green beans, cut into pieces
• 2 c peeled, diced eggplant
• 2 c diced green pepper
• 1 carrot, peeled and sliced
• 1/2 c uncooked rice (not instant)
• 1 c water

1. Sauté onions in oil until soft. Remove from skillet and set aside. Add pork to

skillet and brown; remove from heat.

2. Arrange half the onions in greased 9 x 13 x 3-inch baking dish. Add half the tomatoes. Sprinkle with salt and pepper. Add in layers half of the beans, eggplant, green peppers and carrots. Top with all the rice and pork. Season with salt and pepper.

3. Add in layers remaining onions, tomatoes, green beans, eggplant, green peppers and carrots. Season. Pour water over. Cover and bake at 375 degrees 2 1/2 hours. Uncover and bake 30 minutes more.

Salt and black pepper, to taste

Makes 12 servings

• 1 bunch green onions, sliced
• 2 Tbsp butter
• 4 c peeled, diced cucumbers
• 3 c chicken broth
• 1 c chopped spinach
• 1/2 c peeled, sliced potatoes
• Ground black pepper, to taste
• 1 c heavy cream, approximately
• Fresh lemon juice
• Salt
• Cucumber slices for garnish

1. In saucepan over medium-high heat, sauté green onions in butter until soft, 3-5 minutes.

2. Add cucumbers, broth, spinach,potatoes and pepper. Bring to boil, then reduce heat and simmer, covered, until potatoesare tender, about 15 minutes.

3. Puree in blender, working in batches. Transfer to bowl and stir in almost enough cream to reach desired consistency. Add lemon and salt to taste.

4. Chill several hours. Serve with thinly sliced cucumber garnish.

Makes 8 servings

• 4 c cooked, drained mixed-color
• macaroni
• 1 1/2 c salsa, divided
• 1 c chopped red onion
• 2 c chopped tomato
• 1 c chopped red bell pepper
• 1 c chopped green pepper
• 1 c cooked black or red beans
• 1 c cooked corn kernels
• 1 Tbsp minced cilantro

1. In a bowl, mix macaroni and 1/2c salsa.

2. Cool in refrigerator for 30 minutes, then add 1 c salsa, onion, tomatoes, red and green

peppers, beans, corn and cilantro.

3. Cover and refrigerate at least 1 hour.

Makes 12 servings

• 1 large onion, chopped
• 1 Tbsp vegetable oil
• 4 medium tomatoes, chopped
• 2/3 c picante sauce
• 1 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp dried basil
• 1 (16-oz) can black beans, rinsed and drained
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 large yellow squash or zucchini, cut into 1/
• 2-inch chunks (about 2 c)

1. In a large pan over mediumnheat, cook onion in oil until tender. Add tomatoes,

picante sauce, cumin, salt and basil. Cover and simmer 10 minutes.

2. Stir in black beans, green pepper, red pepper and squash; cover and simmer until vegetables are tender, about 15 minutes.

3. Serve as-is, or over hot cooked rice.

Makes 4 servings

• 1 Tbsp margarine
• 2 medium yellow summer
• squash, sliced
• 1 medium zucchini, sliced
• 1 medium yellow onion, diced
• 3 medium fresh tomatoes, diced
• 1/2 c corn kernels
• 1 clove garlic, minced
• 1/2 tsp oregano
• 1/2 tsp basil
• 1/4 tsp ground black pepper

1. Melt margarine in a large pan over medium heat. Add squash, zucchini and onion. Cook 3-4 minutes.

2. Add tomatoes, corn, garlic, oregano, basil and pepper. Cook and stir 2-3 minutes, until heated through. Serve immediately.

Makes 4 servings