1/3 cup navy beans
1/2 cup lima beans
1/4 cup lentils
1/4 cup split peas
1/4 cup pearled barley
1/4 cup black-eyed peas
1/3 cup kidney beans
1/2 cup pinto beans

On New Year's Eve, wash beans thoroughly. Place in large kettle. Cover with water and add 2 tablespoons of salt. Soak overnight. In the morning, drain, add 2 quarts of water and beef or ham hock. Bring to boil. Simmer 2-1/2 to 3 hours. Then add 1 chopped onion, 1 large can tomatoes, 1 pod red pepper or 1 teaspoon chili powder, juice of 1 lemon and salt and pepper to taste. Simmer 30 minutes or so. Serve with salad and crackers or corn bread.

3 cups sliced fresh mushrooms
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup margarine or butter
3 tablespoons flour
1/2 teaspoon basil leaves
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 cup chicken broth
1-1/2 cup milk

In large saucepan, sauté mushrooms, onion and celery in margarine until tender. Stir in flour, basil, salt and pepper. Cook 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in chicken broth and milk; cook until slightly thickened, stirring constantly. Do not boil. Makes three 1-cup servings.

From “Pillsbury Classic Hearty Soups and Breads Cookbook.”

1 pound fresh mushrooms, rinsed and drained
6 tablespoons margarine
1 cup finely chopped onion
1 clove garlic, minced
2 cans beef broth
5 soup cans water
3 tablespoon tomato paste or ketchup
3/4 teaspoon salt
pepper to taste
1 bay leaf
1/2 cup barley
1/4 cup chopped parsley
1-1/2 cups sliced celery and leaves
1-1/2 cups sliced carrots
4 tablespoons dry sherry
1 pint sour cream

Chop 1/2 pound mushrooms. Slice remaining 1/2 pound and set aside. In large pan melt 4 tablespoons margarine, add chopped mushrooms, onion and garlic; sauté 5 minutes. Stir in broth, water, tomato paste, salt and pepper, bay leaf. Heat to boiling. Stir in barley; reduce heat, cover and simmer one hour. Add parsley, celery, carrots; cover and cook about 30 minutes longer until vegetables and barley are tender. In medium skillet melt remaining 2 tablespoons margarine. Add remaining sliced mushrooms and sauté 5 minutes. Add to soup along with sherry. Ladle into large soup bowls and serve with a dollop of sour cream. Makes 8 servings.

3 medium potatoes, diced and boiled in a small amount of salted water
1 small onion (cooked with above)
1 can evaporated milk
butter
milk

Cook the potatoes. About five minutes before they are done add the onions. When the potatoes and onions are tender stir in milks and 2 cans of minced clams with juice. Don't let this boil. Serve hot with butter and salt and crackers.

4 cups cooked, cooled and drained macaroni
2-2-1/2 cups cooked, cooled chicken
1-1/2 cups shredded cabbage
1 cup chopped celery
1/2 cup sliced radishes
3/4 cup chopped scallions
1 cup diced cucumber
1/2 cup grated Swiss cheese
1 teaspoon dill weed
Pasta salad dressing
Salt and pepper to taste

Mix all ingredients and toss lightly with pasta salad dressing. Salt and pepper to taste and chill and marinate for 1 hour or so. Add a little more dressing if desired and serve. Makes 4-5 servings.

Pasta salad dressing:
1/4 cup olive oil
1/4 cup white wine vinegar
3 tablespoons lemon or lime juice
3 cloves garlic, minced
1/2 teaspoon honey or brown sugar
1 tablespoon plain yogurt
1 teaspoon Dijon-style mustard
1/4 teaspoon salt
Pepper
Hot pepper sauce (optional)

Put all ingredients in a covered jar and shake well. Add a dash of hot pepper sauce if you like. Keep refrigerated.

Boil two one-pound lobsters; remove meat immediately, saving tomalley, the red coral and the white on the inside of the shell. Using a heavy kettle, simmer the tomalley and coral and white stuff in 1/2 cup of butter for 8 minutes, then add the meat which has been cut in fairly large pieces. Cook all together slowly using low heat for 10 minutes. Remove from heat then add very slowly 1 quart of rich milk (or part canned milk), stirring constantly. Allow the stew to stand refrigerated for at least 5-6 hours.

From the Downeast Cookbook.

1/4 cup chicken broth
3 tablespoons wine vinegar
2 tablespoons oil
1 clove garlic, minced
1 teaspoon dried basil or 1 tablespoon fresh basil, chopped
1/2 teaspoon salt
1/8 teaspoon crushed red pepper
6 oz. Mueller's Twist Trio (about 2-1/2 cups) cooked, rinsed with cold water, drained
1/4 cup grated Parmesan cheese
2 cups broccoli florets, blanched
10 cherry tomatoes, quartered
1 large red pepper, cut into julienne strips

In large bowl stir chicken broth, vinegar, oil, garlic, basil, salt and crushed red pepper. Add pasta and cheese; toss to coat well. Stir in broccoli, tomatoes and red pepper. Serve at room temperature. Makes 8 servings. 140 calories per serving; 5 g total fat.

1 pound boneless, skinless chicken breasts
1 large tomatoes, coarsely chopped
1 medium zucchini, halved lengthwise, thinly sliced crosswise
1 cup frozen whole kernel corn, thawed
1 ripe avocado, peeled, seeded and sliced, slices halved
1/3 cup sliced green onions with tops
1/2 cup Pace Picante Sauce
2 tablespoons vegetable oil
2 tablespoons chopped cilantro or parsley
1 tablespoon lemon juice
1/2 teaspoon garlic salt
1/2 teaspoon ground cumin
Lettuce leaves

Grill, broil or panfry chicken until cooked through. Slice crosswise. Combine chicken and vegetables in large bowl. Combine remaining ingredients in small bowl; mix well. Pour over salad; mix gently. Chill, occasionally stirring gently. Stir gently and serve on lettuce-lined platter with additional picante sauce. Makes 4 servings.

1 package Adelina?s green chile rotini
1 package Adelina?s red chile rotini
2 carrots sliced
1 can or package frozen peas (or use fresh)
2 large tomatoes, chopped
1 head broccoli
2 teaspoons onion salt
1 teaspoon ground black pepper
1/2 cup vinaigrette dressing or olive oil
1/2 cup grated parmesan cheese

In large pot cook both packages or rotini according to package directions. Slice carrots and tomatoes, chop flourette heads off broccoli. When pasta is almost done, add carrots, broccoli and peas. Cook on medium heat until vegetables are heated through (3-4 minutes). Drain the water and place the pasta in large bowl. Add pepper to taste and onion salt. Toss with vinaigrette dressing or olive oil and parmesan cheese. Chile at least 1 hour before serving.

2 tablespoons olive oil
2 pounds boneless pork, cubed
1/2 cup chopped onion
1 clove garlic, minced
1/4 cup flour
2 cups peeled and chopped fresh tomatoes
4 4-oz cans of chopped green chili (depending on heat desired)
2 large potatoes
1 teaspoon salt
1 teaspoon ground pepper
1/2 teaspoon sugar
1 cup chicken or beef broth

In a large sauce or soup pan with cover, heat the olive oil and pork at medium; cook until lightly browned. Add the onion and garlic and sauté another 3-4 minutes. Add flour and stir 1-2 minutes. Add tomatoes, green chili, salt, pepper and sugar. Mix well. Cube potatoes raw and add to mixture. Add the broth and lower heat. Cover pot and simmer 1-1/2 hours or until meat is tender. Serve hot with flour tortillas.