Black and White Bean Salad
National Nutrition Month Recipe of the Week

1 15½ ounce can great northern beans, or any white bean, rinsed and drained
2 15½ ounce cans black beans, rinsed and drained
2 tomatoes, chopped
1 large red pepper, diced
2 cups frozen yellow corn, thawed
1 bunch green onions, sliced
1 cup salsa
¼ cup red wine vinegar
1/3 to 1/2 cup chopped fresh cilantro
¼ teaspoon ground black pepper

In a large bowl, gently stir beans and tomatoes together.  Combine red peppers, corn and green onions, stir into bean mixture.  Set aside.  In a small bowl combine the salsa, vinegar, cilantro, and black pepper.  Stir with a wire whisk until well blended.  Pour over the vegetable mixture and toss gently.

Makes 12 ½-cup servings, each with 90 calories, 5 grams fiber, and 1 gram fat.

May also place 1 ½ cups salad on bed of mixed greens for a main dish salad.

Mississippi Mud Cake

4 eggs
2 cups of sugar
2 sticks of butter, melted
1 ½ cups of self-rising flour
1/3 cup of cocoa
1 tsp. of vanilla
¾ cup of shredded coconut
1 ½ cup of chopped pecans or walnuts
1 jar of marshmallow crème

Directions:  Preheat oven to  350 degrees.  Grease and flour a 13 x 9-inch pan.  Beat eggs and sugar together.  Beat melted butter, flour, cocoa, and vanilla until well mixed.  Stir in coconut and nuts.  Mix well and add eggs-sugar mixture.  Pour into prepared pan.  Bake for 30 minutes at 350 degrees.  Remove from oven and immediately spread a jar of marshmallow crème on top.  Allow to cool for approximately 20 minutes then add frosting.  Enjoy!

Frosting:

1 stick butter, melted
6 tablespoons of milk
1/3 cup of cocoa
1 box powdered sugar
1 teaspoon of vanilla
1 ½ cup of chopped pecans or walnuts.

Directions:  Beat all ingredients until well mixed.

Sausage Balls
(Mrs. Mavis Cobb’s recipe)

3 cups biscuit mix

1 lb. pork sausage, at room temperature

10 oz. mild cheddar cheese, shredded

Crumble sausage and combine with cheese.  Add biscuit mix, 1 cup at a time, and mix well.  Form into 1-inch balls and place on greased baking sheets.  Bake in preheated 350 degrees oven 13 to 15 minutes until browned.  Yield:  approximately 7 dozen.

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Spicy Tomato Gravy
(Mrs. Mavis Cobb’s recipe)

2 Tbs olive oil
2 cloves garlic, minced
4 green onions, finely chopped (white part only)
3 large ripe tomatoes, peeled, seeded, and finely chopped
½ cup whipped cream
¼ tsp salt
¼ tsp ground red pepper
½ tsp dried thyme

Heat oil in a skillet over medium heat until hot; add garlic and onion then cook stirring constantly for 5 minutes.  Add tomatoes then reduce heat and simmer stirring constantly for 2 to 3 minutes.  Stir in cream and remaining ingredients and simmer constantly until slightly thickened.  Serve with chicken, fish, or pasta.

Yield: 2 cupsb12-2

Stuffed Peppers
(Mrs. Mavis Cobb’s Recipe)

6 large green peppers
1 lb ground beef
1 med onion, chopped
1 cup cottage cheese
2 slices bread, crumbled
1 8 oz can tomato sauce
1 tsp salt
¼ tsp pepper

Remove stems and seeds from pepper and boil 5 minutes.  Brown beef and onion until beef is crumbly.  Combine with remaining ingredients.  Stuff peppers with beef mixture and stand upright in baking dish.  Add a small amount of water to bottom of dish and bake uncovered for 30 minutes at 350°.  Yield 6 servings.

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